hey hey hey!!it's me....but only for a moment...i somehow forgot to get someone to host today:)
that's okay as it's great to pop back in for a moment!i hope that everyone has been doing well.things have been NONFREAKINSTOP here...more on that when i return next week!
a big shout out to leigh from hines-sight blog for co-hosting-be sure to check out her recipe below and swing by her bloghouse!
as most of you know yesterday was the beginning of lent...well, i decided to give up alcoholexcept for the weekends and racesread meat and all things NOT good.that in itself is NOT good!!
below are 2 recipes...1 for those who gave up bad stuff and 1 for those who didn't :)1 tastes soooo good...1 taste good & good for you:)just click below each picture for the recipe!xo------------------------------------------------------------------
Hey Y'all.....it's Leigh-
OK. OK. I know spring is right around the corner, so what am
I doing sharing a recipe with winter in the title? And not only that, but I’m sharing a recipe that has butternut
squash, an ingredient which my husband says he can’t stand.
But he took one bite of this winter minestrone, and the
taste of butternut squash melted his heart.
He’s now a fan, at least when it’s part of this soup.
This recipe was originally published in Cooking Light in
2008. As usual, I modified the recipe
because I’m always forgetting ingredients at the grocery store.
Heart Healthy Winter Minestrone
Ingredients
2 teaspoons
olive oil
1/2 cup chopped
onion
1/2 teaspoon
dried basil
1/2 teaspoon
dried oregano
2 garlic cloves, minced
1 1/4 cups
cubed peeled acorn or butternut squash (about 1 medium)
3/4 cup diced
zucchini (left this vegetable out)
1/2 cup chopped
carrot
1/2 cup diced
fennel
1 cup water
1 (14-ounce)
can fat-free, less-sodium chicken broth
5 tablespoons
no-salt-added tomato paste
1/4 cup
uncooked ditalini (very short tube-shaped pasta) I used penne pasta
2 1/2 cups
chopped Swiss chard (I used spinach)
1/2 cup rinsed
and drained canned Great Northern Beans (I used a whole can of white kidney
beans)
1/2 teaspoon
freshly ground black pepper
2 tablespoons
grated Asiago cheese (I used parmesan cheese)
Heat oil in a Dutch oven
over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5
minutes or until onion is tender. Add squash and next 3 ingredients (through
fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring
to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender.
Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3
minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper.
Serve with cheese.
Enjoy! Daphne and I hope you find some great recipes in this month's, "Let's Eat Y'all".
Please be sure to stop by & visit some other blogs- be sure to let the "host" know you stopped in!!
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ff&p's recipes-
lemon curd pound cake
{this is the one i said was GOOOOOD}
CLICK HERE FOR PRINTABLE RECIPE
Friendships come in many forms, I'm blessed to have some wonderful friends whom I can count on no matter the time, or circumstance. Blogging has opened the ability to discover and build friendships with wonderful people around the world and as close as 40 minutes away. To me friendship in all its various forms is something to be treasured, so I'm sharing with you some wonderful quotes and photos I have found via Pinterest and Google image.
