Friday, August 30, 2013

Avacado Basil Pasta

16 ounces dried bow tie and/or wagon wheel pasta
2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 medium ripe tomatoes, roughly chopped
6 slices bacon, crisp cooked, drained, and crumbled
⅔ cup chopped fresh basil
4 tablespoons lemon juice
2 tablespoon olive oil
6 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup shredded parmesan cheese
  • Cook the paste according to package directions. Rinse and set aside.
  • In a large bowl combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic pepper and salt. Add the pasta and toss to combine.
  • Transfer to a serving bowl and sprinkle with cheese.

Tomato Basil & Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper
  •   Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
  •   Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
  •  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed 
  •  Cover and cook on LOW for another 30 minutes or so until ready to serve.