Recipes

[Sooner]

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@We rescue cats wrote:

Sounds interesting. I was planning on making stuffed peppers but the mention of green pepper soup may have changed my mind @Sooner !

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@We rescue cats I have made it and it is wonderful!  I have used recipes, and also just "soup-ified" the ingredients!  

When we worked, I'd make a 9 x 13 pan of stuffed peppers, cook them and freeze for quick meals or single meals when one of us was on the road for business.  Works GREAT!  

[drizzellla]

Thanks for talking about all the different recipes. 

Last week as I was shopping in the local farmers market, I was so impressed with how nice the red, orange and green peppers looked. So I bought them.

Now I have to come up with some recipes and use them. 

[RollTide2008]

This reciper is in my regular rotation.  I don't fool with breaking up lasagne noodles.  I just use farfalle or penne or whatever random pasta shape I have a partial package of.

[RespectLife]

Thought I would share this recipe I found since it is often a little different than others I have seen.  I can get Malfada at the Italian Market.....

Don't skip the cheesy yum....it is the best part!!

Lasagna Soup with cheesy yum         yield: 8 SERVINGS

for the soup:

2 tsp. olive oil                                                              1-1/2 lbs. Italian sausage

3 c. chopped onions                                                    4 garlic cloves, minced

2 tsp. dried oregano                                                   

1/2 tsp. crushed red pepper flakes

2 T. tomato paste                                                       

1 28-oz. can fire roasted diced tomatoes

2 bay leaves                                                                 6 c. chicken stock

8 oz. mafalda or fusilli pasta                                      

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. ricotta                

1/2 c. grated Parmesan cheese

1/4 tsp. salt     

pinch of freshly ground pepper

additional cheesy yum        2 c. shredded mozzarella cheese

preparation:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.

Add onions and cook until softened, about 6 minutes.

Add garlic, oregano, and red pepper flakes.

Cook for 1 minute. Add tomato paste and stir well to incorporate.

Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.

Bring to a boil and then reduce heat and simmer for 30 minutes.

Add uncooked pasta and cook until al dente. 

***I actually cook it separate in my Fasta Pasta so it does NOT soak up all my broth!!

Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare cheesy yum. In small bowl, combine  ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.    mafalda pasta is used