THIS VERSATILE PEA DIP CAN TRANSFORM INTO PASTA SAUCE OR SOUP!
This parmesan-pea spread from Graze by Suzanne Lenzer ($21) can be slathered on toast or used as a base for a soup or sauce. Thankfully, you can prepare it
Provided by Leo Danzig
Categories Condiments/Sauces
Time 50m
Number Of Ingredients 8
Steps:
- In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and cook until just soft, 3 to 4 minutes. Add the peas and swirl them around in the butter until nicely coated, then increase the heat to medium-high and add the chicken stock. Bring the stock to a simmer and cook the peas until they're tender but still bright green, no more than 2 or 3 minutes for frozen peas or about 5 minutes for fresh.
- Carefully transfer the pea mixture to a food processor and add the remaining 2 tablespoons butter and the Parmesan. Puree the mixture until smooth. Season with salt and pepper and adjust the seasoning as needed (add more cheese, if you like).
- I serve this spread on toasted bread with a mint leaf and another good shave of cheese, but if you like the idea of adding mint to the puree, feel free to add a few leaves to the mix; just be cautious - the mint can overpower the delicate sweetness of the peas if you have a heavy hand.
PEA DIP
This is a fresh, zingy dip which is bursting with flavour and a wonderful sense of vitality. I like it with warm pitta bread or melba toast, but it would be good with just about anything. I have even used it to dress pasta, which was rather yummy. All quantities given are approximate - feel free to vary them according to taste.
Provided by Syrinx
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
- Season to taste with salt and pepper, then serve very cold.
Nutrition Facts : Calories 64.1, Fat 0.3, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 12.1, Fiber 3.4, Sugar 4.7, Protein 4.1
SPAGHETTI SAUCE SOUP
This is a recipe that was born from having no money and still needing to find dinner :) It's a hearty yummy soup, that is super easy to make. Seasonings are all a pretty good guesstimate because I didn't measure as I went along, but I'm usually a pretty good judge on eyeballing it. Also the meat sauce I used was really just 2 leftover meatballs mashed up in leftover sauce, and I'm sure the meat could be left out to make this a vegetarian friendly meal. Enjoy!
Provided by Midwest Maven
Categories Savory
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
- In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
- Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
- Stir well and add the uncooked egg noodles.
- Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
- Add salt and pepper to taste, and serve.
Nutrition Facts : Calories 132.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 8, Sodium 895.6, Carbohydrate 19.6, Fiber 3.7, Sugar 4.2, Protein 8.7
VERSATILE MUSTARD DIP/SANDWICH SPREAD
This is such a versatile dip! It goes wonderfully as a dip for most any kind of appetizer: vegetables, chips, breadsticks. One of my favorite ways to use this is as a dip for Recipe #46078. It's also great to keep on hand to use as a quick and delicious sandwich spread... You won't believe how good it is on a ham and cheese sandwich or your favorite sub!
Provided by Fauve
Categories Spreads
Time 3m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in mixing bowl.
- Transfer to a plastic air-tight container.
- Keep refrigerated.
- Will keep in refrigerator for up to 4 weeks.
PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)
I made this soup recently it's delicious! You can make this in a crock pot but you will have to brown the meat with veggies firstly in a skillet. Double the recipe if desired. The ground beef can be made ahead of time, if you have freezer-ready ground beef, even easier! Feel free to adjust ALL ingredients to suit taste. You can really use any kind of pasta that you like for this, I prefer spaghetti, for a thicker soup decrease the water.
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
- Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
- Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
- Add in the the Parmesan cheese the last 20 minutes of cooking.
- Add in the cooked pasta before serving and heat through.
- Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).
Nutrition Facts : Calories 523.6, Fat 20.6, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1075.1, Carbohydrate 55.9, Fiber 5.6, Sugar 23.6, Protein 29.4
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