Monday, December 23, 2013

Moosewood Monday (not)

I haven't blogged much about Moosewood Restaurant recipes lately because I haven't made anything new. I've just re-made several of our favorite Moosewood dishes in the last few months, so there aren't any new recipes to share.

But I am showing something new -- a recipe that I made up a few years ago for Chunky Creamy Tomato Soup. It's been popular with family and friends, so I thought I'd share it here.

1 24-26 oz jar of your favorite spaghetti sauce
1 14-oz can of diced tomatoes, Italian style
1 pound Italian sausage or ground beef, browned
1 cup beef broth
2 Tablespoons sugar (or sugar substitute)
handful of fresh basil, chopped
oregano, pepper to taste
12 ounces evaporated milk or half-and-half
1/4 cup mozzarella cheese, shredded
some cooked small pasta (I use ditalini)

In large soup pot, combine spaghetti sauce, tomatoes, browned meat, beef broth, sugar, basil, oregano, and pepper. Simmer for about an hour. Add evaporated milk or half-and-half and mozzarella cheese. Add some water or more half-and-half if too thick. Cook for an additional 10 minutes or so or until cheese has melted. Add cooked pasta and heat for a couple more minutes. you can experiment with other meat if you like -- my last batch had sliced Hillshire Farm Cheddarwurst sausages (no need to brown).

I've also made this in a crockpot. Just combine all the ingredients except for cheese and pasta and cook on low for several hours until hot. Add the cheese and pasta about ten minutes before serving.

For some crunch, I made Parmesan Ranch Chex Mix as a topping (click here for the recipe).

This has been a keeper recipe of mine for a number of years. Yum!

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