Make it how you want it!! Use your own vegetables and protein. In my recipe here I used shrimp. Enjoy! Diane
Shrimp Pasta Primavera Ingredients: 8oz dry short cut Pasta; farfalle, rigatoni 3-4 Cups finely cut Vegetables of your choice (I used carrots, bell pepper, onion, frozen peas) 1 can diced fire Roasted Tomatoes, drained 2 teaspoons Italian Spices 2 teaspoons Garlic, minced 1/2 Cup Chicken Broth Salt & Pepper Finely grated Parmesan cheese 2-3 Tbs Cream or Milk *optional (1-2 Cups Protein of choice - cooked ahead) Directions:
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A new soup for the season! Sharing my Tortellini Soup - very easy to make this and pressure can - pop open when needed and add in your tortellini upon heating to eat. You can make this soup with your already canned pantry items (broth, tomatoes, corn) It's also a great soup made fresh! The choice is up to you! Enjoy! Diane
DOUBLE MY RECIPE BELOW IF CANNING: I usually get about 3 Quarts of the soup base when doubling and making to pressure can. Ingredients: 1 tablespoon olive oil 1 cup onion, chopped 1 cup celery, chopped 1 cup carrots, sliced 1 Tablespoon garlic, minced 1 Quart chicken (or vegetable) broth 1 (28 ounce) can diced tomatoes with juices 2 Tablespoons tomato concentrate 1 pint corn, drained 2 Tablespoons Italian seasoning Salt & Pepper, to taste 1 (21 ounce) package cheese tortellini *not added when canning, see note above. Instructions
Kitchen Note: The pasta WILL soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or broth as needed). I do add in green beans if I am going to can this soup - for added bulk. IF Canning: OMIT adding in the tortellini - you will add that in when opening the soup to heat/eat/serve. When soup is ready for jarring, fill with half solids and half broth to 1" headspace. Can According to NCHFP "Soup" Guideline. https://nchfp.uga.edu/how/can_04/soups.html Serves 4-6. Pasta is so versatile - and the basic cream sauce in this dish makes it easy to switch ingredients around (the types of pasta and the vegetables your prefer) Try this recipe first before making any changes - if I make a plain pasta (such as linguine) I usually make sure to add in and wilt down fresh spinach into my skillet. This is also great with some cooked/grilled chicken or shrimp added in near the end... Enjoy! Diane
Spinach & Ricotta Ravioli Primavera Ingredients: Spinach & Ricotta Ravioli – approx 30 large pieces (use homemade, fresh or frozen ravioli: prepare according to package or recipe) 1 Tbs Butter 3/4 Cup diced sweet pepper: red, yellow or orange 2 Cloves Garlic, minced 1 Cup Fresh Asparagus, cut into ½” pieces 2 Cups Fresh Broccoli Florets 1 small Lemon, zested and juiced 1 Cup Heavy Whipping Cream 1 Cup Fresh Parmesan Cheese, grated 1 tsp Salt Pinch of Pepper Directions: Melt butter in a large skillet on stove-top. Add diced sweet peppers and cook for about 3 minutes. Add in minced garlic and continue cooking an additional 1 minute (stir often to prevent scorching of garlic) Blanch the Asparagus and Broccoli in boiling water for 1 minute, drain and set aside. Zest Lemon, set aside. Add Cream, lemon juice, salt & pepper to skillet along with the blanched vegetables. Let the Cream come up to a simmer over Medium heat. Add in all but, 1/4 cup of the Parmesan cheese and let simmer and stir everything together so that the cheese melts down and the Cream starts to thicken. This can take up to 5 minutes. Taste test sauce to see if any additional salt & pepper is needed. Add in your cooked Ravioli and stir everything together to coat and reheat the ravioli. Once the sauce is thickened, and ravioli is hot - serve topped with a light sprinkle of lemon zest and the remaining Parmesan cheese. Recipes by: Louisa Pasta Photos by: Diane Baker for Canning and Cooking at Home It's Winter and the days have been cold. I needed some soup! I had a nice bag of spinach staring at me in the fridge along with some fresh garlic and Summer corn that I used in another recipe earlier in the week. I decided to make a vegetable soup with Beans and Spinach as the base. To make this a complete vegetarian soup just substitute Vegetable Broth/Stock in place of the Chicken Broth/Stock. If you want the soup a bit creamier - consider blending up an extra can of beans in your blender and adding to the soup. This is a great tasting and nutritious soup - I used 3 fat cloves of garlic which gave this soup a nice garlic kick/flavor! This soup can be pressure canned (instructions below) ~Enjoy! Diane
Winter Vegetable Soup {Spinach & Bean} Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1 onion, sliced thin 3 big cloves minced garlic 3 large diced carrots 1 cup corn 2 (14.5 ounce cans) fire roasted tomatoes 6 1/2 cups chicken broth/stock 1 can great northern beans, drained 1 can kidney beans, drained 2 teaspoons oregano 2 teaspoons parsley 2 teaspoons garlic powder 1 bag 10 ounce fresh spinach ground black pepper, to taste salt, to taste Directions: Place the butter and oil in the bottom of a large soup pot, and saute the onion until tender, then add the minced garlic for another 2 min. and cook until fragrant. Add all remaining ingredients to the pot and simmer until vegetables are tender. If you would like to add cooked rice or pasta, prepare according to the package instructions and serve on the side. I like leaving the pasta or rice out of the soup pot so that people can control how much of that they want in their bowl, and the starch from those items don't soak up all the liquid/broth. I also leave out the pasta and rice in case I want to continue on and pressure can any leftovers as you cannot can rices/pastas. Want to Pressure Can this Soup? Fill jars halfway with solids and the other half broth, process in a Pressure Canner: Quarts 90 mins and Pints 70 mins. at 10 pounds psi weighted gauge canner/11 pounds dial gauge canner (or the psi according to your altitude) *I increase NCHFP "Soup Timing" for the addition of corn & spinach in this recipe. http://nchfp.uga.edu/how/can_04/soups.html Yield: approx 3 & 1/2 quarts (7 pints) Recipe & Photos by: Diane Baker for Canning and Cooking at Home Always great to have a fun recipe in your back pocket! Great for snacking, as a meal, or even an appetizer or party fare... Egg Rolls. Nowadays the wrappers are easy to find. Usually in the refrigerated produce section of your local store. I buy Nasoya brand Egg Roll Wraps. I did make some with soy sauce, toasted sesame oil and oyster sauce in place of the teriyaki sauce (equally as good) and even I sprinkled in a bit of red chili oil in some and you could really taste that 'kick' of heat - feel free to play around with your fillings spices...see what your family prefers. Most people prefer a plum dipping sauce (I just thin out some of my plum jam) but, we still love and use the traditional Chinese spicy mustard...~Enjoy! Diane
Vegetable Egg Rolls Ingredients: 1 Pkg Firm Tofu, drained and pressed, optional 1 pkg Egg Roll Wrappers 2 tsp ginger, minced 1 tsp garlic, minced 2-3 cups coleslaw 3 green onions, chopped 2 Tbs Teriyaki sauce Canola Oil Ingredients for Alternative Ideas: if Baking egg rolls *1 egg, beaten for Non-Vegetarian egg rolls *1 lbs pork, ground Directions: Adding Tofu? Use a fork to smash the Tofu and create the texture of ground meat. Stir-fry tofu in a skillet over high heat until meat is browned. Add Ginger, Garlic, Coleslaw, Onion and Teriyaki sauce. Cook mixture for another 2 minutes. Allow to cool. Fill egg roll wraps with mixture. Fill skillet with Canola Oil and heat to 350 degrees or medium high heat. Place the rolls in skillet, with enough space between each roll to not touch each other. Turn once when lightly browned. Serve with your favorite dipping sauce - we like hot, spicy mustard. Prefer to bake your egg rolls? Prepare as above, placing rolls on a greased baking sheet (or parchment lined) using one slightly beaten egg, brush liberally all over top and sides of egg rolls, place on baking sheet and bake at 425 for 15-20 mins. until golden brown (these are just as tasty but, less fat then frying in oil.) Don't like Tofu? Omit tofu and place all your spices and vegetables into a large bowl, stir in Teriyaki sauce until well coated, fill egg roll wraps with mixture, continue with either method of cooking above. Want to add meat for a 'non-veggie' roll? omit tofu and brown 1 lbs of ground pork in a skillet over medium high heat until meat is browned. Drain and return to pan to continue with cooking method as preferred above. Recipe Adapted from: Nasoya Photos by: Diane Baker for Canning and Cooking at Home |