Cooking...

because I have to

Tuesday, July 06, 2010

Lasagna Soup

Posted by The Colbys... written by Erin |


~Picture and recipe courtesy of Rachael Ray


One of my FAVORITE soup recipes EVER. Jord likes it too because it's super hearty AND he loves lasagna but I never make it. Cheese is expensive in NYC:)

Ingredients:
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 pound ground beef
  • Salt and pepper
  • 1 large onion, finely chopped
  • 2 carrots, peeled and grated
  • 3-4 cloves garlic, finely chopped ( You KNOW I use powdered sometimes!!!)
  • 4 cups chicken broth (32 ounces)
  • 1 can Italian crushed tomatoes (28 ounces)
  • 1 pound lasagna noodles, broken into jagged pieces (I suppose you could use any noodle, but it's not as cute)
  • 1 cup basil leaves, torn
  • 1 cup whole milk ricotta
  • Grated Parmesan Cheese, to pass around the table

Directions:

In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3-4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5-7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.

Serve the large soup bowls and dollop with the ricotta. Pass the Parmesan around the table.


Serve with salad and garlic bread if you have a case of the hungry husband who won't JUST have soup for dinner:)





Sunday, July 04, 2010

Chicken Avocado Salad

Posted by The Colbys... written by Erin |

great summer salad I got from my sister! A little south west-ish flare...


Ingredients:
4 chicken breasts
2 cans pinto beans
2 green bell peppers
1 small red onion
2 avocados

Salad Dressing:
1 bunch of cilantro
lime juice from 2 limes
1/2 C olive oil
1 tbsp (or more...) or sugar

Directions
Do the chicken however you'd like:
Grill and chop into small squares
crock pot it!
or I just boil it and shred it into the salad
rinse pinto beans and add to salad
finely chop bell peppers and red onions, add to salad
chop avocados and add to salad

Salad Dressing:
add bunch of cilantro, lime juice, sugar and olive oil to blender and... well.. blend it up

add dressing to salad and toss!


* We like to put a small tortilla in the bowl then fill with the salad

*also, it refrigerates really well (avocados stay pretty well because of the lime) and it's better the second day!

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