Pasta e Fagioli Soup

 

I really feel like the only good thing about winter is the delicious warm soups and delicious hot chocolates. Other than that, there is nothing about winter that I like. This soup is one of those delicious comforting soups that just warms me up on a cold day. 

As this soup sits out off the heat it will thicken up and it will thicken up even more in the refrigerator. To thin it out and make it a soup again, add a bit more broth before reheating. Or you could be like my oldest and eat it thick like a pasta dish.

Pasta e Fagioli Soup

Ingredients:

• 1 tablespoon olive oil
• 4 ounces turkey bacon, diced
• 5 cloves garlic minced
• 1 medium yellow onion
• 1/4 teaspoon crushed red pepper flakes
• 3-15.5 ounce cans cannellini beans, drained, not rinsed
• 6-8 cups vegetable broth
• black pepper, to taste
• 1 can plum tomatoes, you will only need 3 from the can
• 2 cups ditalini pasta
• shredded parmesan cheese

Directions:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add in the bacon and cook until crispy and remove with a slotted spoon and set aside.
2. Add in the onions and sauté for 5 minutes. Add in the garlic and cook for 1-2 minutes. Add in the red pepper flakes and cook for 30 seconds.
3. Pour in 6 cups of broth and season with black pepper. Crush each of the 3 tomatoes in your hand over the pot and add to the pot. Add in the drained beans. Turn the heat to high and bring the mixture to a boil and boil for 5 minutes.
4. Lower the heat to medium and either smash some of the beans against the side of the pot with a spoon or for a creamier consistency use an immersion blender to blend some of the soup. Do not blend too much you want some of the beans whole.
5. Add in the pasta and cook until al dente, stirring occasionally. If the pasta absorbs too much of the broth add in some more as needed.
6. Sprinkle each serving with some parmesan cheese.

Enjoy!!!

Notes:

The original calls for pancetta, you could use that or your favorite bacon.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 416
Total Fat		7.3g
Saturated Fat		3.2g
Trans Fat		0g
Polyunsaturated Fat		0.0g
Monounsaturated Fat		0.0g
Cholesterol		20mg
Sodium		1561.6mg
Total Carbohydrates		70.2g
Dietary Fiber		13g
Sugars		4.5g
Protein		23.5g
Calcium		12.6%
Iron		21.2%
Potassium		162.1mg
Vitamin A		12.3%
Vitamin C		12.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Sip and Feast.

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Make Again Monday: Homemade Hawaiian Sweet Rolls

 

I wish I had more time to make breads to along with dinner. These rolls are so good and have the perfect amount of sweetness to them.

To see the recipe and original post click here.

Enjoy!!!

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Apple Cider Doughnuts

 I can't tell you the lat time I went to a cider mill. However when I did go, it wasn't for the cider, but the doughnuts. These doughnuts remind me of those delicious cider mill doughnuts. However these doughnuts are baked not fired making them a bit healthier. So if you can't make it to a cider mill to enjoy off of their doughnuts, just make them at home.

Apple Cider Doughnuts

Ingredients:

• 3 tablespoons granulated sugar
• 2 1/2 teaspoons cinnamon, divided
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 egg, lightly beaten
• 2/3 cup brown sugar, packed
• 1/2 cup apple butter
• 1/3 cup pure maple syrup
• 1/3 cup apple cider
• 1/3 cup plain low-fat yogurt
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 400º F. Spray 2 doughnut pans (6 cavities each) with cooking spray.
2. In a small bowl, combine the granulated sugar and 1/2 teaspoon cinnamon. Using half of the mixture, sprinkle into each cavity and shake out any excess.
3. In a large bowl, whisk together both flours, baking powder,  baking soda and remaining 2 teaspoons cinnamon. Set aside.
4. In another large bowl, whisk together the egg, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla.
5. Add the dry ingredients into the wet ingredients and stir just until combined. Divided the batter evenly between the doughnut pans, about 2 heaping tablespoons per cavity. Sprinkle the remaining cinnamon sugar mixture over the batter.
6. Bake for 10-12 minutes or until an inserted toothpick comes out clean. Remove the doughnuts from the pan and place onto a cooling rack.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 424
Total Fat		8.7g
Saturated Fat		0.9g
Trans Fat		0g
Polyunsaturated Fat		2g
Monounsaturated Fat		4.5g
Cholesterol		36.1mg
Sodium		461.5mg
Total Carbohydrates		84g
Dietary Fiber		2.9g
Sugars		49.8g
Protein		7.1g
Calcium		12.2%
Iron		6.9%
Potassium		172.6mg
Vitamin A		1.2%
Vitamin C		0.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Henry Ford LiveWell.

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Peanut Butter Dark Hot Chocolate

 

I really enjoying making homemade hot chocolate. It is so easy and there are so many different flavors and flavor combination that you can try. Peanut butter and chocolate is such a classic combination. I have made a Peanut Butter Hot Chocolate before, but this time I decided to make it using dark chocolate, so creamy and delicious.

Peanut Butter Hot Chocolate

Ingredients:

• 1/3 cup dark chocolate chips
• 3 tablespoons creamy peanut butter
• 32 ounces whole milk
• 1 1/2 tablespoons dark cocoa powder

Directions:

1. In a medium saucepan, add in the chocolate chips and peanut butter. Heat over medium heat, while stirring constantly until melted and smooth. 
2. As soon as the chocolate and peanut are smooth, very slowly pour in the milk while whisking constantly. Continue to whisk until everything is well incorporated.
3. Whisk in the cocoa powder until completely combined.
4. Allow the mixture to continue to heat, whisking often, until heated through.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 342
Total Fat		20.8g
Saturated Fat		10.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		35mg
Sodium		149.4mg
Total Carbohydrates		27g
Dietary Fiber		2.8g
Sugars		19.4g
Protein		12.7g
Calcium		0%
Iron		7.9%
Potassium		0mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Certified Pastry Aficionado.

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Make Again Monday: Lasagna Soup

 

The name of this soup says it all, all the flavors of lasagna in a soup. Just be sure to not skip the ricotta topping it, adds creaminess and cheesiness to the soup just like it does in a lasagna.

To see the recipe and original post click here.

Enjoy!!!

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Caramel Apple Cider

 

I am not a fan of apple cider. I rarely drink it or even buy it. However, when I saw this recipe I wanted to try it because I am a fan of caramel and the addition of caramel to apple cider sounded intriguing. 

I like sweet drinks so I used a fair amount of caramel. But if you do not like your drinks as sweet, cut the amount of caramel in half. I may not like apple cider, but I sure do like caramel apple cider.

Caramel Apple Cider

Ingredients:

• 64 ounces cold apple cider
• 1 liter cold ginger ale
• 2/3 cup caramel sauce
• 1/4 teaspoon pumpkin pie spice

Directions:

1. In a large punch bowl or drink container, pour in the apple cider, ginger ale, caramel sauce and pumpkin pie spice.
2. Whisk everything together until well combined.
3. Serve immediately and over ice if desired.

Enjoy!!!

Yields: about 12 servings

*Adapted from The Care Free Kitchen.

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Crock Pot Chicken Gnocchi Soup

I need help from all of you that like/love gnocchi. I have tried several brands, but can not find one that I like. I usually use a frozen one that is okay, but not good. This time I could not find it so I used one from the pasta aisle and it was not good. I love Olive Garden's chicken gnocchi soup, it is so delicious. This copycat is also delicious, but the gnocchi I used. If you have a gnocchi that you use and love please let me know in the comments. I need to find a good brand!

Crock Pot Chicken Gnocchi Soup

Ingredients:

• 3-4 boneless skinless chicken breasts
• 1 stalk celery, diced
• 1 yellow onion, diced
• 1 tablespoon minced garlic
• 1/2 cup shredded carrots
• 4 cups low sodium chicken broth
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 16 ounces potato gnocchi
• 2 cups heavy whipping cream
• 1 tablespoon cornstarch
• 1 cup fresh spinach, chopped
• 1 cup shredded parmesan cheese

Directions:

1. In a crock pot, add in the chicken, celery, onion, garlic carrots, pepper, thyme and chicken broth. Cover the crock pot and cook on low for 5-6 hours or high for 3 hours.
2. Remove the chicken and shred with two forks, return the chicken to the crock pot.
3. Stir the heavy whipping cream and cornstarch together and then stir into the crockpot. Add in the gnocchi.
4. Cover the crockpot and cook on high until the gnocchi is cooked through, about 15-30 minutes.
5. Stir in the spinach and parmesan cheese. Stir until the cheese is melted and spinach has wilted.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 645
Total Fat		35.1g
Saturated Fat		22.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.1g
Cholesterol		203.3mg
Sodium		658.5mg
Total Carbohydrates		45.3g
Dietary Fiber		7.5g
Sugars		2.3g
Protein		41.2g
Calcium		50.5%
Iron		116.4%
Potassium		250.6mg
Vitamin A		155.4%
Vitamin C		20.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Eating on a Dime.

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