Celery

Hearty Vegetable Pasta Sauce

October 16, 2014 by Kay Leave a Comment

Hearty Vegetable Pasta Sauce is packed full of fresh vegetables and is cooked low and slow to become a very delicious sauce to use in all of your favorite pasta dishes.

This recipe for Hearty Vegetable Pasta Sauce makes a large batch but it can easily be frozen for later use. I always like to have this on hand in the freezer so on those nights or weekends when I have run out of time to make dinner I pull out this sauce and make a quick pasta dish.

This recipe is also a good way to get extra vegetables into a kid’s diet. You will find tomatoes, onions, celery, peppers and carrots in this sauce. I add wine and chicken bouillon to make it taste like it cooked all day long, it has a real deep flavor full of deep herb flavor. You will love it!

Use this in your favorite pasta dish, lasagna, spaghetti & meatballs, chicken & parmesan…..the list could go on forever.

Enjoy!

Hearty Vegetable Pasta Sauce

Rating: 51

Yield: 12-15 Servings

Hearty Vegetable Pasta Sauce

Ingredients

4 tablespoons olive oil
2 large onions, chopped
3 medium sweet peppers, chopped (any color)
3 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
10 - 12 cups ripe tomatoes, diced (I remove the seeds from mine)
2 tbsp. dried oregano
1 cup red wine, I used Chianti
1 cup tomato paste
1/3 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
2 tsp. ground fennel (optional)
2 tsp. salt
1 tsp. black pepper
¼ cup brown sugar
2 chicken bouillon cube
Water, optional

Instructions

Chop all the vegetables into small pieces.
In a large pot over medium high heat, add the olive oil. Add the onions, peppers, carrots, celery and garlic. Cook for 10 minutes. Add the chopped tomatoes. Cook for 10 more minutes.
Add the oregano, wine, tomato paste, parsley, basil, ground fennel, salt, pepper, brown sugar and bouillon cubes.
Bring mixture to a boil, reduce heat to low and cook for 1 hour, stirring occasionally so the sauce doesn't stick to the bottom. If the sauce is to thick you can add water to the sauce. It will depend on how ripe your tomatoes are if you need to add some water.

http://www.lovefoodwillshare.com/hearty-vegetable-pasta-sauce/

Chop the vegetables

Chop the tomatoes

The sauce slow cooks

Hearty Vegetable Pasta Sauce

Thick & Delicious

Hearty Vegetable Pasta Sauce

Creamy Dill Potato Salad

July 10, 2014 by Kay Leave a Comment

Creamy Dill Potato Salad combines the buttery texture of Yukon Golds with crunchy celery, fresh dill and a creamy dressing.

I have a confession, I am not a huge fan of mayonnaise or Miracle Whip. I actually will eat potato salads and pasta salads that other people make, but I prefer to work with it on a limited basis. This is strange I know, but it’s just one of my quirky issues, don’t worry, I will share more at a later date 🙂

My daughter Mackenzie needed to make something for a pot luck at work (Park Ridge Organics) and she was paging through my latest Real Simple and came across this recipe for Creamy Dill Potato Salad. We had just gotten dill and celery in our weekly vegetable box and luckily this recipe called for both…..score! Mackenzie and I made the potato salad for the pot luck and it received rave reviews.

The dressing is made mostly of olive oil and a little mayonnaise, plus the addition of a spicy mustard and vinegar. I like the crunch of the celery against the creamy potatoes. Fresh dill is the bomb and it really kills in this recipe.

Enjoy!

Creamy Dill Potato Salad

Rating: 41

Yield: 8 Servings

Creamy Dill Potato Salad

Ingredients

2 1/2 lbs. yukon gold potatoes
Salt & Peper
1/4 cup olive oil
2 tbsp.white wine vinegar
3 tbsp.mayonnaise
1 1/2 tbsp. spicy mustard
2 stalks celery, sliced
1/4 cup chopped fresh dill

Instructions

Wash the potatoes under cold water. Cut the potatoes into 1-2" chunks and place in a large sauce pan. Cover with cold water, making sure the water level is 2 inches above the potatoes. Add 2 tsp. of salt to the pan. Bring to a boil, cook until fork tender, 8 - 12 minutes.
In the meantime, combine the oil, vinegar, mayonnaise, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
Drain the potatoes and rinse under cold water, you want the potatoes to be warm. Pour the dressing over the potatoes, toss to combine. Add in the celery and dill, toss to combine. Let sit 10 minutes and serve.

http://www.lovefoodwillshare.com/creamy-dill-potato-salad/

Cut the potatoes into chunks leaving the skins on.

Pour the dressing over the warm potatoes.

Toss lightly.

Add in the celery and fresh dill.

Very creamy.

Creamy Dill Potato Salad

The celery adds a nice crunch.

Bright green color.

Creamy Dill Potato Salad

Adapted from Real Simple.

Cauliflower Cheese Soup

March 16, 2014 by Kay 9 Comments

Along with the cauliflower, this recipe for Cauliflower Cheese soup also features carrots and celery that add a nice element and the chicken broth makes the soup taste like you were cooking it all day long.

The cheese in this recipe for Cauliflower Cheese Soup puts the finishing touch on this delicious recipe. The soup would be fine without the cheese, but I think the cheese takes this soup over the top.

This is a perfect week night meal, it comes together quickly. Serve this along side some crusty french bread for dipping. It’s perfect as a left over for lunch the next day!

Cauliflower Cheese Soup

Tender chunks of vegetables.

Add extra cheese on top.

Cauliflower Cheese Soup

Enjoy!

Cauliflower Cheese Soup

Rating: 51

Yield: 4-6 Servings

Cauliflower Cheese Soup

Ingredients

1 medium head cauliflower, broken into florets
2 medium carrot, sliced thin
2 stalks celery, sliced thin
3 cups chicken broth
3 tbsp. butter
3 tbsp. flour
½ tsp. salt
1/8 tsp. pepper
2 cups milk, I used skim
1 cup sharp cheddar cheese, shredded plus more for garnish

Instructions

In a large pot add the cauliflower, carrots, celery and chicken broth. Bring to a boil over high heat, reduce and cook for approx. 10 minutes or until the vegetables are tender.
Meanwhile, in a separate pot, melt the butter over medium heat. Whisk in the flour and whisk for 2 minutes. Add in the salt and pepper. Whisk in the milk and bring the mixture to a boil. Turn off the heat and stir in the cheddar cheese. Add this to the vegetable mixture, stir to combine and serve in bowls. Add more cheese as a garnish if you like.

Notes

You can substitute mild or medium cheddar cheese for the sharp.

http://www.lovefoodwillshare.com/cauliflower-cheese-soup/

Slow Cooker Creamy Tomato Soup

March 5, 2014 by Kay 3 Comments

Slow Cooker Creamy Tomato Soup tastes like you went to your garden and picked the fresh vegetables and created this wonderful soup. I love soups made in the slow cooker, to me, they just taste better. I don’t know why, they just do. So, to continue with my love of slow cooker soups I created this recipe for Slow Cooker Creamy Tomato Soup.

I had high five’s from my daughter’s Hailey and Mackenzie on this soup. My hubby, Mr. B had other opinions. I asked him how he liked it (I was riding pretty high as I LOVED this soup) and he said it was good and then admitted to me that he doesn’t like his tomato soup creamy. I guess I learned something new about Mr. B even though I’ve been married to him for almost 25 years, just saying, I thought I knew him so well.

The tomato flavor is enhanced with carrots, celery, onions and broth. This soup really comes together in the end when you melt parmesan cheese into some half and half and added it to the pureed soup. I served it with homemade rye croutons. They were very tasty in the soup, I really liked the rye and caraway flavor.

After the soup has cooked for hours you puree the soup.

The half & half and parmesan cheese are added in.

Croutons added on top.

Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

Enjoy!

Slow Cooker Creamy Tomato Soup

Yield: 8 Servings

Slow Cooker Creamy Tomato Soup

Ingredients

4 cups diced fresh roma tomatoes, with seeds and juice
1 ½ cups diced carrots
1 ½ cups diced onions
3 tbsp. tomato paste
1 tsp. oregano
2 tbsp. basil
2 tbsp. sugar
4 cups vegetable broth
2/3 cup half and half
½ cup parmesan cheese, I used Kraft
Salt & Pepper to taste

Instructions

Add to your slow cooker; tomatoes, carrots, onions, paste, oregano, basil and vegetable broth. Cook on low for 5 hours or until the vegetables are very soft. Take an immersion blender (or you can use a blender) and puree the soup mixture.
In a small pan, cook the half and half on low until heated through, add the parmesan cheese and cook until the cheese is melted. Add the mixture to the soup base and stir to combine. Taste the soup for seasonings, you may want to add some salt and pepper at this point, but most likely you won’t need to.

http://www.lovefoodwillshare.com/slow-cooker-creamy-tomato-soup/

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