Peasant Pasta Stew Food

PEASANT PASTA STEW

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

STEAKHOUSE PASTA

Steps:

• Brush the grill with vegetable oil and preheat to medium high.
• Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
• Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
• Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
• Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
• Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
• Meanwhile, cut the steak into 1/2-inch strips.
• At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
• Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.

PEASANT SKILLET

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

PEASANT PASTA

Steps:

• In a large pot, brown/crumble sausage; drain sausage in colander.
• Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
• Bring to a bubble and cook for 5 minutes.
• Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
• Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
• Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
• Top with the remaining sauce and serve with grated cheese, crusty bread and wine.

PEASANT STEW

Steps:

• Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
• Place chicken in an electric slow cooker.
• Stir in onion, tomatoes, broth and wine.
• Cover with lid; cook on high-heat setting for 3 hours.
• Stir in beans.
• Cover; cook on high-heat setting 1 hour.
• Place 1/3 cup brown rice in each of 3 soup bowls.
• Next, place 1 chicken thigh on top of brown rice in each soup bowl;
• Ladle 1 1/4 cups stew into each bowl.
• Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.