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Creamy Roasted Tomato & Basil Soup recipe

Creamy Roasted Tomato & Basil Soup recipe
Hi All! The very first time I had REAL tomato-basil soup for the first time at The Noodle Cafe when I was about 12 or 13. This little gem is in a small suburb of Chicago (where I grew up) and to this day it’s still one of my all time favorite restaurants. There are a few reasons for this: 1) The food is amazing. 2) All of there food is made from scratch…including their pasta (duh) 3) The restaurant itself is teeny tiny…teeny tiny in the best way possible, with only a handful of tables. 4) They have some of the most personal, friendly staff you could ask for, with amazing service. Anyways, this place is known for a few things, there pastas, their caesar pasta salad (yea you’re reading that correctly) and last but not least….their creamy.tomato.basil.soup. Creamy Roasted Tomato & Basil Soup Makes 7 cups Directions: 1. Related:  Italian Recipes

Skillet Baked Penne - Kristine's Kitchen Perfect for weeknight suppers, this Skillet Baked Penne has all of the comfort of baked pasta without all of the fuss. Baked Penne is comfort food at it’s best. Pasta, sausage, a tomato cream sauce, and gooey cheese all combine into one satisfying dish. To make this, you start by browning some Italian sausage in an oven-safe skillet. I can see this recipe going into regular rotation in our house. Skillet Baked Penne Perfect for weeknight suppers, this Skillet Baked Penne has all of the comfort of baked pasta without all of the fuss. Printable Recipe Serves 6 Ingredients: 1 lb. mild Italian sausage, removed from casings6 cloves garlic, mincedPinch of red pepper flakes (or more to taste)1 (28 oz.) can crushed tomatoesKosher salt and freshly ground black pepper3 cups water12 oz. penne, or other short pasta shape½ cup half-n-half or heavy cream¾ cup Parmesan cheese, divided¼ cup chopped fresh basil4 oz. (1 cup) grated mozzarella cheese Directions:

A Healthy Power Food Recipe: How To… Make Quinoa Stuffed Peppers With Veggies photo credit Since it’s summertime, peppers are in season and the healthy recipe possibilities are endless! For one that also pacts a punch with protein and extra vegetables, look no further than this recipe for quinoa stuffed peppers with grilled vegetables and pesto. Original recipe can be found here . 1 cup of cooked quinoa 1 red bell pepper 1/2 cup of chopped grilled vegetables of your choice 1/2 cup of cherry tomato caprese 1 tablespoon of pesto olive oil For the pesto sauce: a little dollop of water to thin out the dressing A squeeze of lemon juice Preheat your oven to 425 degrees Clean out your pepper by cutting it in half and removing the seeds In a small mixing bowl, combine the quinoa, grilled vegetables, cherry tomato caprese and pesto Mix together well Divide the stuffing between halves of the pepper Prepare the pesto sauce by mixing the pesto, lemon juice and water together until you reach the desired consistency of your choice Drizzle the peppers with the sauce before serving

Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Then slice the pepper down the middle.

Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Easy Cheesy Skillet Lasagna - Farmgirl Gourmet I am a brand representative of Ragú® & was compensated for this post. I am one busy momma. I run 4 companies at a time and still need to run a house full of kids, a husband and a slough of four-legged creatures. Dinnertime can sometimes be the last thing I want to think about after a busy day of wearing several hats. Ragú® reached out and asked if I’d be up for the challenge of creating a quick weeknight meal that wasn’t bogged down with 8 million ingredients. Part of the challenge was to take a recipe from Ragú® website and make it my own using Ragú® Old World Style® Traditional Sauce and have it ready to eat in no more than 40 minutes. This is one tasty skillet of cheesy goodness. The Ragú® Better and Better Sweepstakes is going on right now and you can win prizes including a grand prize trip to Venice for a family of four! For the Ragú® Tra-Dish Challenge I modified this recipe: Ingredients: Directions: Preheat oven to 375°. Now for my Skillet Version in 30 minutes! Ingredients

Black Bean and Tomato Quinoa Recipe at Epicurious photo by Romulo Yanes yield Makes 4 (side dish) servings active time 20 minutes total time 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Preparation Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Spinach Artichoke Dip Pasta Did I ever tell you guys about that (one) time my kids ate spinach? Like, they looked at the plate of food with the green stuff in it. They sniffed around the plate for an offensive smell. They tentatively raised a forkful of the green stuff to their whine-hole. They put the vegetable in their mouth and chewed. They swallowed. You guys, will never even believe what happened next. No, they didn’t puke. Of course, it didn’t hurt that the spinach was wrapped around pasta and coated with cheese. Yeah. Anyway, I turned my favorite dip into dinner which has always been a lifelong dream. Spinach Artichoke Dip, meet pasta and chicken (or not, if you want a meatless meal). Print Save Pasta tossed in a creamy cheese sauce, spinach, artichokes, and chicken. Yield: serves 6 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: Directions: Bring a large pot of water to a boil. Don’t miss a post!

Vegetarian Quinoa Chili Recipe | Vegetarian Chili Recipe Vegetarian Quinoa Chili Caleb loves this Vegetarian Quinoa Chili. No, we didn’t give him a bowl to eat, but he loves the word quinoa. I was holding Caleb when I told Josh we were having Quinoa Chili for dinner and he started laughing. This chili is hearty and very filling. The beans and quinoa team up to make this chili a protein power house! If you are looking for a new chili recipe to try this winter, make a big pot of Vegetarian Quinoa Chili. I can’t wait until Caleb is old enough to taste this chili, but until then I am fine with him just giggling at the name. Vegetarian Quinoa Chili Yield: Serves 10-12Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes This hearty chili is made with beans, vegetables, and quinoa. If you like this Vegetarian Quinoa Chili, you might also like: