Saturday, April 23, 2016
4 Tablespoons butter
4 garlic cloves, minced
1/2 teaspoon dried basil
8 ounces cream cheese, softened and cut into small cubes
8 ounce jar of sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
2 cups Parmesan cheese, grated
1/2 teaspoon black pepper
1/2 teaspoon salt, or more if needed
optional: fresh diced tomatoes and chopped basil
Cook noodles according to package. Drain and drizzle with olive oil and set aside.
In a medium skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy past. Stir in the sun-dried tomatoes.
Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency.
Serve over the noodles.
Source: Mel's Kitchen Cafe
Thursday, April 14, 2016
1 Tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
2 bay leaves
3 cans diced tomatoes
2 cans vegetable broth
1/4 cup chopped fresh basil (or dried basil, be sure to check the conversion of fresh to dried)
salt and pepper to taste
1/2 cup plain Greek yogurt
2 packages of frozen cheese tortellini
In a large pot, heat the olive oil over medium heat. Add the onion and garlic. Cook until tender, about 5 minutes. Stir in the bay leaves.
Add the tomatoes and broth. Stir in basil and season with salt and pepper. Simmer on low for 15 minutes
Remove the bay leaves. Use an immersion blender to blend the soup.
Stir in the yogurt until well combined.
Stir in the tortellini and cook on medium heat until cooked, about 7-8 minutes.
Source: Two Peas and their Pod