diff --git a/categories/index.html b/categories/index.html index 02cc3af..9379c5a 100644 --- a/categories/index.html +++ b/categories/index.html @@ -4,7 +4,7 @@

Categories


Categories


\ No newline at end of file diff --git a/categories/main-dish/index.html b/categories/main-dish/index.html index c613047..6a68e0f 100644 --- a/categories/main-dish/index.html +++ b/categories/main-dish/index.html @@ -4,7 +4,7 @@

Main Dish


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Main Dish


Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/categories/sides/index.html b/categories/sides/index.html index 421abbf..f9b8c61 100644 --- a/categories/sides/index.html +++ b/categories/sides/index.html @@ -4,7 +4,7 @@

Sides


Crispy Smashed Potatoes

Sides


Crispy Smashed Potatoes


Cookbook

Welcome to the personal cookbook of James Tombleson! This site contains recipies that my family likes to cook and stored in a easy location that we can use on a tablet. The reason this site exists is so we can archive the recipies that we find online. We have had sites go offline and had to use the Wayback Machine to try to recover them. This does not always work so thats why I wanted to make this site. I dont want to lose anymore recipies that my family loves.

With this being a website, we can also share the recipies with family, friends, and now you!

You will be able to find everything that we have stored here! This is a work in progress so things will be added over time.

If you use github and find this helpful, leave a star to let me know you like it!

Theme

The theme is custom and will be seperated from the site at a later time. For now, its sill very much in the works and not something that is ready for primetime.

Built With

If you want to see some of the other things I am working on, check out my github page!

\ No newline at end of file +RSS Feed


Cookbook

Welcome to the personal cookbook of James Tombleson! This site contains recipies that my family likes to cook and stored in a easy location that we can use on a tablet. The reason this site exists is so we can archive the recipies that we find online. We have had sites go offline and had to use the Wayback Machine to try to recover them. This does not always work so thats why I wanted to make this site. I dont want to lose anymore recipies that my family loves.

With this being a website, we can also share the recipies with family, friends, and now you!

You will be able to find everything that we have stored here! This is a work in progress so things will be added over time.

If you use github and find this helpful, leave a star to let me know you like it!

Theme

The theme is custom and will be seperated from the site at a later time. For now, its sill very much in the works and not something that is ready for primetime.

Built With

If you want to see some of the other things I am working on, check out my github page!

\ No newline at end of file diff --git a/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html b/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html index d5cf700..7bf49d1 100644 --- a/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html +++ b/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html @@ -4,15 +4,15 @@

Sun-Dried Tomato Pasta with Chicken and Mozzarella


Missing thumbnail :(

Ingredients

sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • olive oil
  • salt
  • paprika
  • basil
  • 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
  • 1 cup Mozzarella cheese, shredded
  • ¼ teaspoon red pepper flakes

Instructions

  1. In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.
  2. Remove the sun-dried tomatoes from the skillet when done.
  3. Season sliced chicken with salt and paprika.
  4. Add the chicken to the skillet and cook on high heat.
  5. Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
  6. Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
  7. Add spices: basil, crushed red pepper flakes, salt.
  8. Add cooked and drained penne pasta and stir to combine.

Posted: Wed Sep 28, 2022

Word Count: 130 Words

Tags

+RSS Feed

Sun-Dried Tomato Pasta with Chicken and Mozzarella


Missing thumbnail :(

Ingredients

sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • olive oil
  • salt
  • paprika
  • basil
  • 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
  • 1 cup Mozzarella cheese, shredded
  • ¼ teaspoon red pepper flakes

Instructions

  1. In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.
  2. Remove the sun-dried tomatoes from the skillet when done.
  3. Season sliced chicken with salt and paprika.
  4. Add the chicken to the skillet and cook on high heat.
  5. Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
  6. Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
  7. Add spices: basil, crushed red pepper flakes, salt.
  8. Add cooked and drained penne pasta and stir to combine.

Posted: Wed Sep 28, 2022

Word Count: 130 Words

Tags

+Itilian +Chicken +Tomatoes +Summer
\ No newline at end of file +Fall
\ No newline at end of file diff --git a/recipes/chicken-tikka-masala/index.html b/recipes/chicken-tikka-masala/index.html index b14aa65..66e3d44 100644 --- a/recipes/chicken-tikka-masala/index.html +++ b/recipes/chicken-tikka-masala/index.html @@ -4,9 +4,9 @@

Chicken Tikka Masala


Missing thumbnail :(

Ingredients

Makes 6 servings

  • 6 garlic cloves, finely grated
  • 4 tsp. finely grated peeled ginger
  • 4 tsp. ground turmeric
  • 2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 Tbsp. kosher salt
  • 2 lb. skinless, boneless chicken breasts, halved lengthwise
  • 3 Tbsp. ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, like San Marzano
  • 2 cups heavy cream
  • [] 3/4 cup chopped cilantro, plus sprigs for garnish
  • Steamed basmati rice (for serving)

Preparation

Step 1

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Step 2

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Step 3

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Step 4

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Step 5

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Step 6

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Posted: Mon Jun 27, 2022

Word Count: 349 Words

Tags

+RSS Feed

Chicken Tikka Masala


Missing thumbnail :(

Ingredients

Makes 6 servings

  • 6 garlic cloves, finely grated
  • 4 tsp. finely grated peeled ginger
  • 4 tsp. ground turmeric
  • 2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 Tbsp. kosher salt
  • 2 lb. skinless, boneless chicken breasts, halved lengthwise
  • 3 Tbsp. ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, like San Marzano
  • 2 cups heavy cream
  • [] 3/4 cup chopped cilantro, plus sprigs for garnish
  • Steamed basmati rice (for serving)

Preparation

Step 1

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Step 2

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Step 3

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Step 4

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Step 5

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Step 6

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Posted: Mon Jun 27, 2022

Word Count: 349 Words

Tags

+Bon Apptite Recipie
\ No newline at end of file +Indian
\ No newline at end of file diff --git a/recipes/crispy-smashed-potatoes/index.html b/recipes/crispy-smashed-potatoes/index.html index fb26eca..a258132 100644 --- a/recipes/crispy-smashed-potatoes/index.html +++ b/recipes/crispy-smashed-potatoes/index.html @@ -4,7 +4,7 @@

Crispy Smashed Potatoes


Missing thumbnail :(

Ingredients

  • 2 pounds baby Yukon gold potatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.

  2. Preheat the oven to 450 degrees F.

  3. Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.

  4. Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.

Posted: Fri Oct 7, 2022

Word Count: 157 Words

Tags

+RSS Feed

Crispy Smashed Potatoes


Missing thumbnail :(

Ingredients

  • 2 pounds baby Yukon gold potatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.

  2. Preheat the oven to 450 degrees F.

  3. Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.

  4. Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.

Posted: Fri Oct 7, 2022

Word Count: 157 Words

Tags

\ No newline at end of file +Crispy
\ No newline at end of file diff --git a/recipes/drop-biscuits/index.html b/recipes/drop-biscuits/index.html index 7fc66b3..b193f0c 100644 --- a/recipes/drop-biscuits/index.html +++ b/recipes/drop-biscuits/index.html @@ -4,7 +4,7 @@

Drop Biscuits


Missing thumbnail :(

Ingredients

  • 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
  • 1 1/2 cups all-purpose flour (8 ounces; 225g)
  • 2 teaspoons baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 3/4 cup (180ml) whole milk

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  4. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Posted: Mon Jun 27, 2022

Word Count: 230 Words

Tags

+RSS Feed

Drop Biscuits


Missing thumbnail :(

Ingredients

  • 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
  • 1 1/2 cups all-purpose flour (8 ounces; 225g)
  • 2 teaspoons baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 3/4 cup (180ml) whole milk

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  4. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Posted: Mon Jun 27, 2022

Word Count: 230 Words

Tags

\ No newline at end of file +Sides
\ No newline at end of file diff --git a/recipes/index.html b/recipes/index.html index dcdd7a9..828187a 100644 --- a/recipes/index.html +++ b/recipes/index.html @@ -4,7 +4,7 @@

Recipes


Crispy Smashed Potatoes

Recipes


Crispy Smashed Potatoes

Instant Pot Pinto Beans


Missing thumbnail :(

Notes

  • This one takes around an 1:30 to cook and release the pressue. Plan ahead!

Ingredients

  • 1 pound dry pinto beans
  • 5 1/2 cups water
  • 1 2/3 Tablespoon Better Than Bullion vegetable base
  • salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.)

Instructions

  • Rinse off your pinto beans, and drain them using a wire mesh strainer.
  • Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
  • Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
  • Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.

Posted: Mon Jun 27, 2022

Word Count: 134 Words

Tags

+RSS Feed

Instant Pot Pinto Beans


Missing thumbnail :(

Notes

  • This one takes around an 1:30 to cook and release the pressue. Plan ahead!

Ingredients

  • 1 pound dry pinto beans
  • 5 1/2 cups water
  • 1 2/3 Tablespoon Better Than Bullion vegetable base
  • salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.)

Instructions

  • Rinse off your pinto beans, and drain them using a wire mesh strainer.
  • Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
  • Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
  • Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.

Posted: Mon Jun 27, 2022

Word Count: 134 Words

Tags

+Beans
\ No newline at end of file +Pressure Cooker
\ No newline at end of file diff --git a/recipes/japanese-curry/index.html b/recipes/japanese-curry/index.html index a4febca..84efef2 100644 --- a/recipes/japanese-curry/index.html +++ b/recipes/japanese-curry/index.html @@ -4,10 +4,10 @@

Japanese Chicken Curry


Missing thumbnail :(

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
  • 1/2 Tbsp ginger (grated)
  • 2 cloves garlic
  • 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 4 cups chicken stock/broth (if you’re careful with sodium intake, you can use water only, or use half stock + half water)
  • 1 apple (I used fuji apple; use as much as you like to add sweetness)
  • 1 Tbsp honey
  • 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp ketchup

Instructions

Prep

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

  • Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Grate the ginger and crush the garlic.

Start cooking

  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
  • Add the ginger and garlic.
  • Add the chicken and cook until it’s no longer pink.
  • Add the carrot and mix well to coat with oil.
  • Add the chicken broth and bring it to a boil. Chicken broth contains a +RSS Feed

Japanese Chicken Curry


Missing thumbnail :(

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
  • 1/2 Tbsp ginger (grated)
  • 2 cloves garlic
  • 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 4 cups chicken stock/broth (if you’re careful with sodium intake, you can use water only, or use half stock + half water)
  • 1 apple (I used fuji apple; use as much as you like to add sweetness)
  • 1 Tbsp honey
  • 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp ketchup

Instructions

Prep

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

  • Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Grate the ginger and crush the garlic.

Start cooking

  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
  • Add the ginger and garlic.
  • Add the chicken and cook until it’s no longer pink.
  • Add the carrot and mix well to coat with oil.
  • Add the chicken broth and bring it to a boil. Chicken broth contains a different amount of salt. If you’re careful with sodium intake or not sure if your chicken stock is too salty, you can use water only, or use half stock + half water. You can always add salt at the end of cooking.
  • Once boiling, using a fine-mesh strainer, skim the scrum and fat from the surface of the broth.
  • Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using this grater and love it.
  • Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook until the potatoes are tender, about 15 minutes.
  • Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks. Continue with the rest of the blocks.
  • If you’re using homemade curry roux, scoop a ladleful or two of cooking liquid from the curry broth and add it into the curry paste in a saucepan. Add more cooking liquid if necessary and mix well until it’s smooth.
  • Add the roux mixture back into the soup and stir to combine.

To Season the Curry

  • Add soy sauce and ketchup (and any other condiments you’re adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Posted: Mon Jun 27, 2022

Word Count: 532 Words

Tags

+Curry +Japanese
\ No newline at end of file +Chicken
\ No newline at end of file diff --git a/recipes/pasta-e-fagioli-soup/index.html b/recipes/pasta-e-fagioli-soup/index.html index e9ebdf8..ab2a129 100644 --- a/recipes/pasta-e-fagioli-soup/index.html +++ b/recipes/pasta-e-fagioli-soup/index.html @@ -4,12 +4,12 @@

Pasta e Fagioli Soup

Fantastic winter soup


Missing thumbnail :(

Ingredients

  • 1 tablespoon olive oil plus extra for drizzling
  • 1 pound Italian sausage casings removed
  • 3 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 28 ounce can peeled tomatoes chopped, juice reserved
  • Parmesan rind
  • 15 ½ ounce can cannellini beans rinsed and drained
  • 4 cups low-sodium chicken broth divided
  • 1 cup water
  • 6 ounces ditalini or other small pasta
  • 2 cups sliced baby spinach leaves
  • Salt and pepper to taste
  • Chopped fresh parsley leaves for garnish
  • 2 ounces grated Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large Dutch oven over medium until shimmering. Add the +RSS Feed

Pasta e Fagioli Soup

Fantastic winter soup


Missing thumbnail :(

Ingredients

  • 1 tablespoon olive oil plus extra for drizzling
  • 1 pound Italian sausage casings removed
  • 3 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 28 ounce can peeled tomatoes chopped, juice reserved
  • Parmesan rind
  • 15 ½ ounce can cannellini beans rinsed and drained
  • 4 cups low-sodium chicken broth divided
  • 1 cup water
  • 6 ounces ditalini or other small pasta
  • 2 cups sliced baby spinach leaves
  • Salt and pepper to taste
  • Chopped fresh parsley leaves for garnish
  • 2 ounces grated Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large Dutch oven over medium until shimmering. Add the sausage and cook, breaking the sausage into chunks. Cook until lightly browned, about 5 minutes.
  • Add the carrots, celery and onion. Cook, stirring occasionally until the vegetables are softened, about 5 minutes.
  • Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
  • Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
  • Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
  • Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
  • Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.

Posted: Tue Jun 28, 2022

Word Count: 289 Words

Tags

+Soup +Pasta
\ No newline at end of file +Itilian
\ No newline at end of file diff --git a/tags/beans/index.html b/tags/beans/index.html index c0d28c0..667a290 100644 --- a/tags/beans/index.html +++ b/tags/beans/index.html @@ -4,7 +4,7 @@

Beans


Instant Pot Pinto Beans

Beans


Instant Pot Pinto Beans

diff --git a/tags/bon-apptite-recipie/index.html b/tags/bon-apptite-recipie/index.html index c3476ec..594f03c 100644 --- a/tags/bon-apptite-recipie/index.html +++ b/tags/bon-apptite-recipie/index.html @@ -4,7 +4,7 @@

Bon Apptite Recipie


Chicken Tikka Masala

Bon Apptite Recipie


Chicken Tikka Masala

diff --git a/tags/breakfast/index.html b/tags/breakfast/index.html index 937d650..ef70de7 100644 --- a/tags/breakfast/index.html +++ b/tags/breakfast/index.html @@ -4,7 +4,7 @@

Breakfast


Drop Biscuits

Breakfast


Drop Biscuits

Chicken


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Chicken


Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/crispy/index.html b/tags/crispy/index.html index d5628a9..26eaae3 100644 --- a/tags/crispy/index.html +++ b/tags/crispy/index.html @@ -4,7 +4,7 @@

Crispy


Crispy Smashed Potatoes

Crispy


Crispy Smashed Potatoes

Curry


Japanese Chicken Curry

Curry


Japanese Chicken Curry

diff --git a/tags/dinner/index.html b/tags/dinner/index.html index 3b5b874..b3422fb 100644 --- a/tags/dinner/index.html +++ b/tags/dinner/index.html @@ -4,7 +4,7 @@

Dinner


Chicken Tikka Masala

Dinner


Chicken Tikka Masala

diff --git a/tags/fall/index.html b/tags/fall/index.html index 25266b7..ef4e46c 100644 --- a/tags/fall/index.html +++ b/tags/fall/index.html @@ -4,7 +4,7 @@

Fall


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Fall


Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/index.html b/tags/index.html index 9837220..de26e22 100644 --- a/tags/index.html +++ b/tags/index.html @@ -4,7 +4,7 @@

Tags


Tags


diff --git a/tags/indian/index.html b/tags/indian/index.html index 0ca2451..a04572b 100644 --- a/tags/indian/index.html +++ b/tags/indian/index.html @@ -4,7 +4,7 @@

Indian


Chicken Tikka Masala

Indian


Chicken Tikka Masala

diff --git a/tags/itilian/index.html b/tags/itilian/index.html index 63c299a..63274c3 100644 --- a/tags/itilian/index.html +++ b/tags/itilian/index.html @@ -4,7 +4,7 @@

Itilian


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Itilian


Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/japanese/index.html b/tags/japanese/index.html index d498ae3..0504bb5 100644 --- a/tags/japanese/index.html +++ b/tags/japanese/index.html @@ -4,7 +4,7 @@

Japanese


Japanese Chicken Curry

Japanese


Japanese Chicken Curry

diff --git a/tags/pasta/index.html b/tags/pasta/index.html index ed88883..860e537 100644 --- a/tags/pasta/index.html +++ b/tags/pasta/index.html @@ -4,7 +4,7 @@

Pasta


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Pasta


Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/potatos/index.html b/tags/potatos/index.html index 65d8997..37adb89 100644 --- a/tags/potatos/index.html +++ b/tags/potatos/index.html @@ -4,7 +4,7 @@

Potatos


Crispy Smashed Potatoes

Potatos


Crispy Smashed Potatoes

Pressure Cooker


Instant Pot Pinto Beans

Pressure Cooker


Instant Pot Pinto Beans

diff --git a/tags/side/index.html b/tags/side/index.html index 01aed9f..daa5672 100644 --- a/tags/side/index.html +++ b/tags/side/index.html @@ -4,7 +4,7 @@

Side


Instant Pot Pinto Beans

Side


Instant Pot Pinto Beans

diff --git a/tags/sides/index.html b/tags/sides/index.html index 07c1457..4eed956 100644 --- a/tags/sides/index.html +++ b/tags/sides/index.html @@ -4,7 +4,7 @@

Sides


Drop Biscuits

Sides


Drop Biscuits

Soup


Pasta e Fagioli Soup

Fantastic winter soup

Soup


Pasta e Fagioli Soup

Fantastic winter soup

diff --git a/tags/summer/index.html b/tags/summer/index.html index 9a9490b..f150cdc 100644 --- a/tags/summer/index.html +++ b/tags/summer/index.html @@ -4,7 +4,7 @@

Summer


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Summer


Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/tomatoes/index.html b/tags/tomatoes/index.html index 65d8130..23e2275 100644 --- a/tags/tomatoes/index.html +++ b/tags/tomatoes/index.html @@ -4,7 +4,7 @@

Tomatoes


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Tomatoes


Sun-Dried Tomato Pasta with Chicken and Mozzarella