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Recipes
HOMEMADE MINESTRONE SOUP {SLOW COOKER}
By aamundson
Author: Little Spice Jar An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garde...
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup sun-dried tomato pesto
- 1 parmesan rind
- 4 cups vegetable stock
- 2 cups water
- 1 cup carrots, diced
- 1 1/4 cup celery, diced
- 1 1/2 cup white onion, diced
- 4 - 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 sprig rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/2 cups zucchini, diced
- 1 1/2 cups tubular (ditalini) pasta
- 1 cup frozen green beans, thawed
- 2 1/2 cups baby spinach, chopped
- Finely shredded Parmesan cheese, for serving (or Romano)
- Learn Basic Steps for Safe Cooking
Chesapeake Snack Mix
By aamundson
1. Melt butter on a large cookie sheet in a 250 degree F oven
- 4 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1 cup broken pretzel sticks
- 2 cups oyster crackers
- 3 cups multi-grain square cereal (or wheat Chex)
- 1 cup pecan pieces
Easy Coconut-Cream Pie
By aamundson
Beat pudding mixes and milk in bowl with whisk for 2 minutes
- 2 (3.4-oz ea) pkg vanilla instant pudding mix
- 2 c cold milk
- 2 c thawed cool whip whipped topping, divided
- 1 c coconut, divided
- 1 graham cracker pie crust
Faux Enstrom's Toffee
By aamundson
Method: Melt butter in heavy saucepan, roughly 3 qt capacity, over medium to med hi heat
- 1 lb salted butter (SEE NOTE BELOW)
- 1/2 tsp salt
- 2 3/4 cups sugar
- 1 cup slivered almonds
- 3/4 cup finely ground, almost powdered almonds
- 12 oz milk chocolate chips
Mostaccioli Bake Recipe
By aamundson
•Cook pasta according to package directions
- 8 ounces uncooked mostaccioli (used penne and maybe use 10-12 oz)
- 1 egg
- 1 egg white
- 2 cups (16 ounces) 1% cottage cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2/3 cup shredded Parmesan cheese, divided
- 1/3 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/2 cups meatless spaghetti sauce, divided (used mushroom and garlic)
Spanish Minute Rice Recipe
By aamundson
Heat oil in large skillet Brown rice, onions, and bell pepper Add remaining ingredients and stir to mix Bring to...
- 1/2 cup thinly sliced onion (or 1/4 cup minced onions)
- 1/3 cup diced green pepper
- 2 cups Minute Rice
- 1/4 cup oil or butter
- 2 cups hot water
- 2 cans tomato sauce (8 ounces each) or 2 can diced tomatoes (2 lb each) and omit the 2 cups water or 2 cans diced tomatoes with chiles and omit both the water and green pepper
- 1 teaspoon salt
- dash of black pepper
- picante sauce to taste for heat ( I use 2 Tbsp of Medium)
Enchilada Pie
By aamundson
* Cut three 25-in. x 3-in
- 1 * 1 package (12 ounces) frozen vegetarian meat crumbles
- 1 * 1 cup chopped onion
- 1/2 * 1/2 cup chopped green pepper
- 2 * 2 teaspoons canola oil
- 1 * 1 can (16 ounces) kidney beans, rinsed and drained
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/2 * 1/2 cup water
- 1-1/2 * 1-1/2 teaspoons chili powder
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon pepper
- 6 * 6 whole wheat tortillas (8 inches)
- 2 * 2 cups (8 ounces) shredded reduced-fat cheddar cheese
Maple-Soy Tempeh Over Rice
By aamundson
Needs to be marinaded overnight so plan ahead
- 1 (8-ounce) package tempeh
- 2 portobello mushroom caps, black gills scraped away
- 1 cup blanched broccoli florets
- 3 tbs pure maple syrup
- 2 1/2 cups cooked brown rice, still warm
- 1 cloves garlic, peeled and pressed or chopped finely
- 3 tbs soy sauce
- 1 tsp rice wine vinegar
- 1 tsp rice wine
- 1 tsp molasses
- 1/4 tsp cayenne pepper
Roman-Style Polenta Gnocchi
By aamundson
Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil
- Olive oil
- 1 (16-ounce) tube polenta
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 (28-ounce) can crushed tomatoes, undrained
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup chopped fresh basil
- 4 ounces chopped fresh mozzarella
- 1/2 cup grated Parmigiano-Reggiano
- Garnish: chopped basil
Pasta with Roasted Cauliflower
By aamundson
Heat oven to 425F. Toss cauliflower with olive oil and salt and pepper on baking sheet
- 1 lb chopped cauliflower
- 2 Tbsp olive oil
- salt and pepper
- 2-4 Tbsp olive oil
- 1 cup bread crumbs
- salt
- 2-4 Tbsp olive oil
- 1 chopped onion
- 1 Tbsp minced garlic (2-3 cloves)
- salt
- 8 oz pasta
- black pepper
- 1/4 cup chopped parsley
- 1/2 1 tsp crushed red pepper
- 1/2 cup grated parmesan