Wednesday, January 13, 2021

Minestroni Soup

 



Ingredients: 

  • tablespoons olive oil
  • 1 medium minced onion
  • 1 zucchini- chopped
  • 1 cup chopped green beans (frozen of fresh)
  • 3 stalks of chopped celery
  • 3 carrots chopped
  • 4 cloves minced garlic 
  • 1 quart of vegetable broth
  • 4 cups of water
  • 1 can red kidney beans, drained 
  • 1 can tomato sauce
  • 1/4 teaspoons dried oregano
  • 1/4 teaspoon dried basil
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1  cup small shell pasta
Directions:

  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Sauté  onion, celery,  green beans, carrots, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add minced garlic and sauté for about 30 more seconds until aroma is released. 
  4. Add tomato sauce. Stir together. 
  1. Add vegetable broth, water, beans and noodles. 
  2. Season with salt, pepper, oregano, and basil. 
  3. Bring soup to a boil, then reduce heat and allow to simmer on low for 45 minutes.
  4. Taste your soup and adjust salt and pepper if you need to.

Blueberry Muffins

 


Ingredients

• 1 1/2 cups all-purpose flour

• 3/4 cup white sugar

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/3 cup vegetable oil

• 1 egg

• 1/3 cup milk

• 1 tsp vanilla

• 1 cup fresh blueberries

• 1/2 cup white sugar

• 1/3 cup all-purpose flour

• 1/4 cup butter, cubed

• 1 1/2 teaspoons ground cinnamon

• Chopped walnuts


Directions


Preheat oven to 350 degrees.  Grease muffin cups or line with muffin liners.


Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.


Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Add 1 tsp of vanilla. Fold in blueberries.


Fill muffin cups right to the top, and sprinkle with chopped walnuts and the crumb topping mixture.


To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.


Bake for 20-23 or until a toothpick comes out clean.  

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