Soul Warming Tomato Pesto Soup
2 onions, chopped
6 cloves garlic, minced 1 cup shredded carrot
3 stalks celery with leaves, chopped
2 14-oz. cans diced tomatoes with seasoning, undrained
2 6-oz. cans tomato paste
1 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1/2 tsp. pepper
1 cup water
3 14-oz. cans vegetable broth
1 cup instant rice
1 7-oz container pesto
Shredded Parmesan cheese
Crusty Bread
Combine all ingredients except for rice, pesto, cheese, and bread in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 8-10 hours. Stir in rice and pesto, then cover and let stand 6-8 minutes until rice is tender. Serve with shredded parmesan cheese and crusty bread.
Soup will continue to thicken once rice is added. Add more water or broth to thin if desired.
Grilled Italian Sliders
1/4 cup Italian dressing
1/4 cup finely chopped green onion
2 TBSP. grated parmesan cheese
3-4 large finely chopped cloves of garlic
Sliced provolone cheese
Alexia style ciabatta rolls with basil and olive oil
Mayonnaise (optional)
Mix first 5 ingredients and shape into patties, grill until juices run clear. Top with provolone cheese and allow melting slightly. Serving burgers on hot ciabatta roll with mayonnaise if desired.
Anjel's Beef Lo Mein
3 pkgs beef flavored ramen noodles with sauce packets
2 lbs beef for stir fry
Fresh Baby Bella mushrooms
½ - ¾ cup water
Soy Sauce
Garlic Powder
Onion Powder
Ground Ginger
Combine water and sauce packets, add small amounts of soy sauce, garlic powder, onion powder, and ground ginger tasting often until sauce reaches you desired taste. Marinate meat and mushrooms in sauce mixture for at least 1 hour.
Boil noodles in water until done, and drain. Add meat, mushrooms, and marinade to wok. Cook until meat is almost done, add noodles and toss to coat in marinade.
