Mother Nature has given us a sneak peak of warmer weather here and there reminding us that Spring is not far away! In the mean time, here’s another week filled with hot and hearty meals to keep you warm and toasty. Continue reading “Fresh Meal Planning (2/19-2/25)”
I’ve thought a lot about this blog. Slow Cooker Quinoa has kind of had me stumped.
Quinoa was the subject of my first blog over two years ago. I didn’t want to go down that same research based path again. I’ve already told you about its origins and stellar nutritious powers. Also, I don’t do a whole lot of crock pot cooking anymore. Crock pots and slow cookers are a great appliance when preparing food for families and pot lucks. Cooking for one and crock pots don’t really go together.
I have a small 1.5 quart crock pot that is a pretty, bright yellow, so I pulled it out and set it on my kitchen counter hoping its cheery look would inspire me. It didn’t. So I left. It was a beautiful, sunny Saturday in October with temperatures hitting the low seventies, not a day to be inside making up recipes. Also it was a perfect day to work on my biggest project.
Fall is just around the corner, so when the weather gets colder meals get cozier! One of my favorite cozy night-in soups is my own take on Olive Garden’s Zuppa Toscana! Loaded with garlic and potatoes, you can’t go wrong with this delicious recipe.
- 2 tsp. Butter
- 1 Cup Celery, chopped
- 1 Cup Carrot, chopped
- ½ Cup Onion, chopped
- ½ tsp. Thyme
- 1 tsp. Poultry Seasoning
- 5 Cans (14 Oz.) Chicken Broth
- 2 tsp. Chicken Bouillon
- 8 Oz. Egg Noodles
- 2 Cups Cooked Chicken
- Melt butter in large pot.
- Saute the celery, carrot and onion for 5-10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouillon.
- Bring to a boil.
- Add noodles and chicken; cook on low for 20 min.
- Sprinkle with parsley.
The season is changing and our cooking patterns are changing too. I know around our house pastas become a weekly item on the menu. You won’t know it from my last name (Walker), but I grew up with an Italian heritage. My mom’s family is from northern Italy in the town of Trieste. Trieste is located on the northern edge of the Adriatic Sea. Parmesan was a staple in our household each and every day, but in the fall and winter my mom amped up the use of this amazing cheese.
Our Cheese of the Month for October is BelGioioso Parmesan. This parmesan is made with fresh milk gathered daily from local Wisconsin farmers. Each wheel is aged in special caves for over 10 months. BelGioioso’s Master Cheesemakers carefully inspect and hand-turn each wheel to ensure a consistent aging process, this expert care develops Parmesan’s sweet, nutty flavor and tantalizing aroma. Its versatile texture lends itself to most dishes. BelGioioso Parmesan has a very clean label. The only ingredients are cultured milk, enzymes and salt, you can’t get any more simple than this!
BelGioioso Parmesan has won many awards including 1st prize at both the World Cheese Awards and the American Cheese Society competition. This cheese pairs well with grapes, walnuts, strawberries, dried figs and red wine.
My mom used BelGioioso in most recipes and she was always proud of the way her meal turned out. I was too and I loved them! Below is a tasty Tomato Parmesan Bisque Soup Recipe that features BelGioioso Parmesan!
- 3 T. Extra Virgin Olive Oil
- 2 Celery Stalks, trimmed and chopped
- 1 Small Onion, chopped
- 1 Garlic Clove, chopped
- 1½ Cups Fresh Shiitake Mushrooms, sliced
- 28 Oz. Can Italian Tomatoes, chopped
- 2 Cups Chicken Broth
- 1 T. Fresh Lemon Juice
- 1 tsp. Fresh Thyme
- ½ Cup Heavy Whipping Cream
- 1 Small Bay Leaf
- 6 Oz. BelGioioso Parmesan Cheese, shredded
- Heat 2 T. oil in large saucepan over medium-hgigh heat.
- Add celery, onion and garlic.
- Cook until translucent.
- Add 1 Cup mushrooms and sauté for 5 minutes.
- Add tomatoes, chicken broth, lemon juice, thyme and bay leaf.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove from heat, discard bay leaf and puree soup.
- Return soup to heat, add whipping cream, and heat soup through.
- Season to taste with salt and pepper.
- Serve soup garnished with sautéed mushrooms and shredded BelGioioso Parmesan.
Coborn’s, Inc. Director of Deli
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