Thursday, August 20, 2015

Vegetable Soup

This is the soup that I thought would solve all my problems with getting my son to eat his veggies. It worked for a short time but he is now "over" this soup. I really enjoy it as does my husband. Oh well... The recipe comes from the Cooking Classy website.

Vegetable Soup


2-1/2 Tbsp. olive oil
1-1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1-1/4 cups chopped celery (about 3 stalks)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
salt and freshly ground black pepper
1-1/2 cups chopped frozen or fresh green beans
1-1/4 cups frozen or fresh corn
1 cup frozen or fresh peas


Heat olive oil in a large pot over medium heat. Add onions, carrots and celery and saute for 3-4 minutes. Add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.  Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes, then add corn and peas. Cook 5 minutes longer. Serve Warm.

Recipe Source: Cooking Classy


Tuesday, August 18, 2015

Italian Pizzelles

I brought these cookies to a family reunion and and my cousin Jennie asked me to give her the recipe for the Pizzelles. Her boyfriend said that "they were to die for."  In order to make them properly, you need an electric pizzelle baker.

Italian Pizzelles
3 eggs
1-3/4 cups flour
1/2 teaspoon anise extract
1 teaspoon vanilla extract
1/2 cup butter* (melted)
2 teaspoons baking powder
3/4 cup sugar**
Beat eggs and sugar. Add cooled melted butter, vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes approximately 30 pizzelles.
*Do not use oil or margarine as a substitute.
**I reduced the amount of sugar to 1/2 cup just because I don't like things to be too sweet.
Also, I have a Prima Pizzelle Baker by VillaWare (Classic Italian Kitchenware).