Sunday, July 27, 2008
On My Hearth: An Unseasonal Meal
Since we ended up eating leftovers on Wednesday, I never made the Shortcut Minestrone. So, that will be on the menu for today as it's rainy & dreary outside and not a good day for grilling. It's too hot for soup, I know, but we'll just turn down the a/c and dig in!
I'm actually going to put this in my crockpot, adding cooked pasta at the end. I'm also eliminating the bacon and substituting veggie broth for the beef to make it vegetarian. In addition, I'm going to try some bread sticks from the Domestick Goddess, they sound delicious and perfect since I don't have any yeast in my pantry.
4 bacon strips, diced
1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 (28 ounce) jar spaghetti sauce
4 cups beef broth
1 (16 ounce) can kidney beans,rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup uncooked pasta shells
2 teaspoons brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup frozen cut green beans
grated Parmesan cheese
1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.
2. Stir in spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with Parmesan cheese if desired and bacon.
1 ¼ cups flour
2 tsp sugar
1 ½ tsp baking powder
½ tsp salt
⅔ cup milk
3 Tbsp butter or margarine, melted
2 tsp sesame seeds (optional)
Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle about 10″ x 5″ and cut into 12 sticks.
Put the melted butter into a large baking dish (I use a 13″ x 9″ rectangular glass dish) and turn the breadsticks to coat them with the butter. Sprinkle with sesame seeds, if you like.
Bake at 450°F for 14 to 18 minutes.