Monthly Archives: January 2013

Tomato Noodle Soup

Soups
  • Tomato-Noodle-Soup-Jan20131 (14 1/2 ounce) can diced tomatoes
  • 2 cloves of chopped garlic
  • 1 teaspoon olive oil
  • 2 tablespoons tomato paste
  • 4 cups of water
  • 1 bullion cube
  • 3/4 cup uncooked spaghetti, broken up
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil

Heat olive oil and add garlic. Let garlic cook for a minute and then add tomatoes, tomato paste, oregano and basil. Bring to a boil; add the water and bullion cube and bring to a boil again. Once it boils, add the spaghetti and cook until tender. Serve hot.

Diced Potatoes au Gratin

Side Dishes
  • DicedPotatoesau-Gratin-Jan20135 pounds potatoes, peeled, cubed and cooked
  • 1 can (12 ounces) evaporated milk
  • 12 ounces shredded cheddar cheese or Velveeta (cubed)
  • 1/4 cup butter, cubed
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper

In a large bowl, combine potatoes, milk, cheese, butter, salt and pepper. Place in a 13 x 9 baking dish and bake uncovered at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.

Cauliflower Parmesan Soup

Soups
  • Cauliflower-Parmesan-Soup-Jan20131 tablespoon butter
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 head cauliflower, chopped
  • 2 cups chicken broth
  • 12 cup finely grated Parmesan
  • 1/4 teaspoon (or slightly less) white pepper
  • 2 cups milk
  • Chopped parsley for garnish
  • Chili flakes for garnish

In a large pot over medium heat, melt 1 tablespoon of butter. Add onions and salt and cook about 5 minutes, stirring occasionally, until creamy but not browned. Add garlic and cook about a minute. Stir in cauliflower; cover and cook 3 minutes. Add broth and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Purée soup until smooth. Stir in pepper and milk and cook over medium-low heat until hot. Add Parmesan and stir until smooth. Garnish with parsley and chili flakes.