* 1/4 cup unsalted butter
* 1 cup chopped onion
* 2 (28 ounce) cans crushed tomatoes
* 1/4 cup anise flavored liqueur (such as Pernod®)
* 1 tablespoon crushed fennel seed
* 4 teaspoons salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups half-and-half
* 1 cup chopped fresh basil
1. Melt the butter in a large saucepan over medium heat until foamy. Cook and stir the onion until golden brown, about 10 minutes. Stir in the tomatoes, anise liqueur, fennel seed, salt, and pepper, bring to a boil, reduce heat, and simmer to blend the flavors, about 30 minutes.
2. Stir in the half-and-half and basil, and heat on low heat until the soup is hot but not boiling. Puree until smooth with an immersion blender. Alternatively, pour the bisque into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the bisque moving before leaving it on to puree. Puree in batches until smooth.
Adjust basil and fennel seed amounts to taste. Serve with crunchy baguettes or grilled cheddar sandwiches. It makes a fabulous sauce for tortellini and peas.
Nutritional Information open nutritional information
Amount Per Serving Calories: 142 | Total Fat: 8.8g | Cholesterol: 25mg
1 lb fresh plum tomatoes, chopped
2 chopped onions, browned in butter
4 or 5 shredded garlic cloves
Cook all in a large pan on low heat all day.
1 pkg Stouffers Spinach Souffle
1 jar classico
lotsa garlic (2-4 cloves, more if you’re like me)
Cook the spinach souffle as difected on package for the microwave.
It doesnt have to be super firm like you would cook it as a
souffle, you just want to get it all hot and melty.
Peel and grate the garlic over the small holkes on a cheese shredder.
It’s much easier than cutting or pressing, believe me.
In a saucepan combine the Classico sauce, the spinach and garlic.
Cook over low heat until your family comes in the kitchen and asks
what is smelling so good. Then it’s ready to pour over some pasta.
2 cups basil leaves, washed and dried
3/4 cups parmesean cheese
1/2 package Mori-Nu Lite tofu
1 tsp olive oil (optional!)
2 cloves garlic
Blend or process in food processor until creamy. This comes out looking more
like guacamole than pesto, but it’s yummy!
Submitted by: Janice
This is great to make biscuits and gravy or for Thanksgving over mashed potatoes.
1 tablespoon butter
1/4 cup all-purpose flour
3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons warm water
2 teaspoons soy sauce
1/4 teaspoon onion powder
1 In a small bowl combine miso and warm water; stir until miso has dissolved.
2 In a 2 quart saucepan, melt butter over medium heat.
Stir in flour until dissolved. Add vegetable broth, miso mixture,
soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.
Makes 2.5 cups
Nutrition at a glance
Servings Per Recipe: 8 amount per serving
Total Fat 2g
The only difficulty that I had was in making it thick. And I can’t cook at all.
I made this with mashed potatoes (as the main dish) for 11 people.
About 3/4 really like the gravy (which is pretty darn good with this group.)
All in all, very worth making, just be prepared to let it sit for a while to thicken,
and never really get that thick. Also, be sure you like miso.
Submitted by: Jason
” Vegetarian sausage links can be bought at many supermarkets,
experiment with the different brands and choose your favorite
for this delicious gravy. If you would like a thicker gravy dissolve
1 tablespoon of cornstarch in 1 tablespoon warm water and mix into the
gravy just before bringing it to a boil. ”
6 links vegetarian sausage
3 tablespoons olive oil
1 cup vegetable broth
1/8 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon dried sage
1 Place the vegetarian link or patties and 1 tablespoon oil in a large
frying pan, fry the links until done.
2 Break the links into small pieces. Add the remaining oil and flour to a
small pot. Mix the flour with the oil over medium low heat until a
rue is formed. Slowly add the vegetable broth, mixing well.
Add the salt, pepper, sage and cooked sausage pieces. Bring mixture to a boil.
Makes 1 cup
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Total Fat 11g
Submitted by: Barbi Claridge
8 oz. cream cheese, cut into 1″ cubes
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup cream
Combine it all in a large saucepan, over low heat, stir constantly until smooth.
Pour over pre-cooked pasta.
Satisfaction Quotient: Huge
3/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
1 teaspoon sugar
1 cup hot water
20 ounces whole wheat pasta
2 cucumbers, peeled, seeded and cut diagonally into 1/8-inch slices
1 cup thinly sliced scallions
1 cup red peppers, thinly sliced and 1 inch in length
salt and pepper to taste
In a blender combine the peanut butter, soy sauce, lemon juice, garlic,
red pepper flakes, sugar and hot water until smooth. In a pot of boiling
salted water, boil the pasta until just tender; transfer to colander and
rinse briefly under cold water. Drain the pasta noodles well. In a large bowl,
toss noodles with peanut sauce, cucumbers, scallions and red peppers.
Add salt and pepper to taste. Serve immediately at room temperature.
Makes 8 servings.