Saturday, November 13, 2010

Russ's Tetrazzini

Russ has made Tetrazzini for many years. Depending on his mood, he changes the recipe around to suit his fancy and the ingredients at hand. Feel free to be like Russ, flexible and fancy free.
Serves 6 hungry people

1/2 pound of pasta(small shells)
1-2 Tbsp olive oil
1/2 pound mushrooms
1 medium onion
1 clove garlic
2 carrots
1 cup fresh or frozen peas
10 vegetarian links (Frozen Morningstar Farms links)
Grated Parmesan Cheese to top

3 Tablespoons butter or margarine
2 Tablespoons flour
2 cups vegetable broth
1 vegetarian bouillon cube
Salt and Pepper
vegetarian Worcestershire sauce
1 cup cream (we use half and half)

Set oven to 350 degrees F (or 180 C)
Boil water and cook the pasta (VERY al dente)

Chop the onion. Saute in olive oil. 2 minutes
Finely chop garlic. Add to the saute pan.
Dice the carrots (to the size of peas) Add to saute pan
Slice and halve mushrooms and saute with everything else. 1 minute

Drain pasta.
Dump (Russ's word) the veggies into the pasta.
Microwave links until soft enough to cut into 1 cm pieces
Add links and peas to the pasta mixture.

Melt butter in a pan and add flour
Stir until it forms a roux
Slowly add broth while stirring constantly
Add soup cube or dissolve it in the broth
Add Worcestershire sauce.
Remove from heat and add cream while stirring.

Pour sauce over the pasta mixture and stir.
Put mixture into ovenproof casserole dish.
Sprinkle with Parmesan Cheese.

Cover with aluminum foil.
Cook for 30 min.
Remove foil and cook for 15 min.

Serve with French Bread. MMMMMMMMmmmmmmmmmmmmmm!

Spicy sun-dried tomato soup with beans and greens

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
This is my adaptation. Very yummy. Excellent 5 star recipe

You need ... to serve 8

* 2 Tbs. olive oil
* 3 cloves garlic, minced (1 Tbs.)
* 1/2 tsp. red pepper flakes
* 1 medium onion, chopped (1 1/2 cups)
* 2 medium carrots, sliced (1 cup)
* 2 ribs celery, chopped (1/2 cup)
* 1 small zucchini, sliced (1 cup)
* 1/2 tsp. chopped fresh rosemary
* 2 cups homemade vegetable broth
* 2 15-oz. cans diced tomatoes
* 1 15-oz. can small red or black beans, rinsed and drained
* 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
* 1/2 bunch (6 oz.) Swiss chard, chopped or spinach or other greens
* 1/2 tsp. chopped fresh thyme
* 1 cup torn fresh basil


1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.

2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.

3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.
Nutritional Information

Per 1 1/2-cup serving: Calories: 169, Protein: 5g, Total fat: 8g, Saturated fat: 1g, Carbs: 21g, Cholesterol: mg, Sodium: 367mg, Fiber: 6g, Sugars: 6g

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