Text 25727, 69 rader
Skriven 2015-04-06 08:07:04 av Dave Drum (1:18/200.0)
Ärende: Rachael Ray
===================
 * Originally in: Home_Cooking

So, I am house bound for another few days ... and there is a deal to which I
subscribe that pays "points" for various activities. These are redeemable for
enough stuff so that I spend very little out-of-pocket for birthday,
anniversary and/or holiday gifts. One of those deals is watching short videos @
1 point per each. There are always 4 food-related videos each morning. Which is
where I learned about a new hybrid that looks very interesting called
"kalettes" (a cross between Brussels Sprouts and Kale). I'll be asking the
produce managers at Humphrey's and Hy-Vee about these guys .....
http://kalettes.com/ for info and recipes or to grow your own
http://www.johnnyseeds.com/c-1066-kalettes.aspx.

Anyway - there was a Rachael Ray video with her making a soup I am going to try
right soon. Oddly, I thought Ms. Chubette was taking a page from Sandra Lee's
book - the spuds were the only thing not from a box/can. I haven't watched TV
for some time .... but, when I last saw Ray on TVFN her Fat Mama genes weren't
showing so visibly. Anyway, the recipe looked good and I will be making it
sooner rather than later.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Chickpea & Potato Soup
 Categories: Soups, Potatoes, Beans, Poultry, Greens
      Yield: 4 servings

      3 tb Olive oil
      2 lg Russet potatoes; peeled,
           - chopped
           Salt & pepper
      4 cl Garlic; chopped
      1 lg Onion; chopped
     28 oz Can chickpeas
      1 qt Chicken stock
      1 c  Ditalini pasta
     10 oz Box chopped frozen spinach;
           - defrosted, drained
           Grated Parmigiano-Reggiano

  Recipe courtesy of Rachael Ray

  Heat the oil, 3 turns of the pan, in a soup pot or Dutch
  oven over medium to medium-high heat. Add the potatoes,
  season with salt and pepper and lightly brown them, 5 to 6
  minutes. Add the garlic and onions, and partially cover
  the pan to wilt the onions, 5 to 6 minutes more. Add the
  chickpeas, stock and 3 cups water, and bring to a low
  boil. Add the pasta and cook to al dente. Add the spinach,
  separating it with your fingers as you stir it in. Adjust
  the salt and pepper and serve the soup in shallow bowls
  topped with grated cheese.
  
  Yield: 4 servings

  From: http://www.foodnetwork.com

  SHOW: Rachael Ray's 3 in the Bag EPISODE: Triple Play

  Copyright Television Food Network, G.P., All Rights Reserved

  Uncle Dirty Dave's Archives

MMMMM
 
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