Pasta Fagioli Soup - Olive Garden

 

Ingredients

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 2 14.5 oz cans low-sodium chicken broth
• 1/2 cup water, then more as desired
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta - I use whatever Gluten Free Pasta I have on hand
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese , for serving
• 3 Tbsp minced fresh parsley

Instructions

• Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 
• Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 
• Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 
• Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 
• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
• Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
• Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 
• Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

Potato Soup

 Here’s my recipe. No measurements because that’s how I roll.

Potato Soup

Diced onion

Diced celery

Minced Garlic

Bacon Grease

Salt Pepper

Cajun Spice Mix

Red Potatoes, chunked

Chicken broth

Half and Half

Shredded Cheese

Parsley fresh or dried

Put onion and celery and bacon grease in large pot or Dutch Oven. Season with salt, pepper and Cajun seasoning. Cook 5 minutes. Add in potatoes and garlic and cook 5 minutes. Add broth and bring to a boil, cooking until taters are tender. Add in half and half. (I used a bit much so made a slurry with corn starch to thicken it up a bit). Before serving stir in cheese and parsley.

Roasted Sweet Potatoes

 

Ingredients

• 2 pounds (1 kg) sweet potatoes, cut into 2-inch pieces
• 2 tablespoons olive oil or canola oil
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped garlic (8 cloves garlic)
• 2 tablespoons fresh chopped parsley

Instructions

• Preheat the oven to 220°C | 425°F. Lightly spray a baking sheet or tray with cooking oil spray.
• Arrange the sweet potatoes on the sheet in one layer, and add the oil, salt, pepper, and garlic. Toss until the potatoes are well coated and seasoned. 
• Roast in the oven for 45 -55 minutes, while flipping occasionally, until fork tender. 
• Remove the sweet potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately!

Green Bean Casserole Recipe

 

• 1 can green beans - drained and dried
• 1/4 cup heavy cream
• 2 ounces cream cheese
• 1-1/2 teaspoons dried onions
• 1 tablespoon gluten free soy sauce
• 2 twists freshly ground pepper
• 1-1/2 ounces shredded mild cheddar

• Drain the green beans well and pat dry with paper towels. Too much liquid on the beans will thin the sauce.
• Place the heavy cream and cream cheese in a pan over medium heat.
• Whisk until the cream cheese softens and the sauce is smooth.
• Add the dried onions and soy sauce.
• Continue to stir until the mixture thickens and coats the back of a spoon.
• Add the green beans and simmer, stirring often, about 5 minutes.
• Sauce will be very thick and cling to the green beans. If not continue to simmer and stir.
• Taste and add pepper as needed.
• Place the green beans in 2 individual cast iron casseroles OR a small, heat proof dish.
• Sprinkle with cheese.
• Broil, watching carefully, until the cheese bubbles and turns golden

Baked Potatoes

 

• 1 medium-to-large Russet potato, scrubbed clean of any dirt
• 1–2 teaspoons melted butter (or olive oil)
• pinch of coarse Kosher salt
• pinch of freshly-cracked black pepper
• 
  
• Heat the oven. Heat oven to 450°F.  Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
• Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides.  Place the potato on the prepared baking sheet.
• Bake (round one). Bake for 25 minutes.  Remove baking sheet from the oven.
• Brush with butter (or oil).  Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides.  Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
• Bake (round two). Bake for an additional 20 minutes.  Using an oven mitt, carefully squeeze the potato to check for doneness.  If the insides are soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is soft.
• Cut the potato.  Using a small paring knife, slice halfway through the potato lengthwise.  Then give it a gentle squeeze to open.
• Serve.  Serve immediately, with your desired toppings

Angel’s PIMPED OUT CINNAMON ROLLS

Angel’s PIMPED OUT CINNAMON ROLLS

1 can Pillsbury cinnamon rolls

1 cup (approximate, I don’t really measure) heavy whipping cream

Instant Butterscotch Pudding

Vanilla

2 tbsp Brown sugar

Vanilla sugar

Spray pan and place cinnamon rolls in pan. Sprinkle tops of cinnamon rolls with vanilla sugar and a little brown sugar.

In measuring cup mix whipping cream, splash of vanilla and a few (3 or 4) tbsp of butterscotch pudding. Pour over cinnamon rolls. Bake in 350 oven for 30-35 minutes.

French Toast

 

Bread

Egg

Cream

Brown sugar

Cinnamon vanilla

Cook in melted butter

Pizza Pasta

Recipe from: Jennifer (Payne) Clark

1 lb ground meat

1 small onion

1 small can of green chilies

1 jar of pizza sauce

1 bx gluten free pasta

1 pkg gluten free pepperonis

1 pkg of shredded cheese

Chop onion and Brown meat, onion and chilies together. Cook your pasta while meat is browning. Once meat is cooked, add jar of pizza sauce to meat and cook on low while pasta is cooking. Chop pepperonis and add to meat mixture. Once pasta is cooked, drain and add to meat mixture. Add cheese and bake. Bake 350 for 30 minutes.