HEARTY BEEF VEGETABLE PASTINA SOUP
This soup is so hearty and beefy, feels more like a stew!! We really love hearty soups, I hope you do too!! Grab a couple slices of bread or some rolls, a few pieces of sliced cheese....heaven on a plate!! Down home comfy good food!! Simple, easy and delicious!! Enjoy!
Provided by Didi Dalaba
Categories Vegetable Soup
Time 8h25m
Number Of Ingredients 14
Steps:
- 1. Dice your celery, carrots and potatoes set aside. Dice your onions in separate bowl, set aside. Make sure your beef stew pieces are smaller in size to ensure even cooking.
- 2. Add your veggies to your crockpot. In a saute pan, add your oil & butter. Once heated, add your stew meat. Saute till no longer pink, than add your onions. Saute for 1-2 more minutes. Remove and add to crockpot as well.
- 3. Add your fire roasted tomatoes and thyme to the veggie/meat mixture and stir. Add your bouillon cubes, beef broth and water, salt and pepper. Stir to incorporate. Cover and let cook on low 7-8 hours. After about 6 hours or so, taste and see if you need more salt & pepper or a little more beef broth. You need enough broth to cook the pastina. If seasonings are to your taste and there is enough broth to cook your pastina with a litle to spare. Add your pastina, stir and cover again till ready in about the last 15 minutes or so...
- 4. Ladle into bowls and serve with crusty bread or rolls. We love slices of cheese along with the bread with this as well. Down home comfort in a bowl!!
PASTINA SOUP
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
- Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
- Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
- Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.
PASTINA GASIOV
I'm not sure on the spelling, but my Italian grandmother used to make this a lot when we were kids. Apparently it's usually considered baby food, but I still love it! (Pasta cooking time included in the time)
Provided by jakitcfw
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the pasta (also called pastina because it's so small) as instructed on the box.
- Drain the water out.
- If using an electric stove, you can return the pot to the stove and use the residual heat for the next part.
- If you are using a gas stove, you'll need to turn the stove on to low.
- Add the other ingredients, mixing thoroughly and stirring frequently.
- Add more cheese to taste.
- Keep it on the heat for a few minutes to make sure the eggs are cooked.
Nutrition Facts : Calories 616.6, Fat 19.3, SaturatedFat 10.2, Cholesterol 196.8, Sodium 243, Carbohydrate 86.4, Fiber 3.6, Sugar 2.4, Protein 22.6
PASTITSIO
Steps:
- For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
- Preheat the oven to 350 degrees F.
- For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
- Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
- Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
TOFFEE RAT ONNA STICK - FROM NANNY OGG'S COOKBOOK
This is a great recipe from my favorite author Terry Pratchett. Apparently it's a darwf specialty - thankfully this contains the squeak but not the meat if you know what I mean...
Provided by Desree42
Categories Candy
Time 45m
Yield 4 rats
Number Of Ingredients 7
Steps:
- You will also need: brown thread (for non-edible whiskers- optional) and 4 toffee apple sticks.
- Break the Marzipan into 4 equal pieces and shape into rats.
- Trim the bootlace to size and insert appropriately for tails.
- Coat the bodies with a thin layer of toffee spread and roll them in the chocolate sprinkles to give the effect of fur.
- Use a small blob of icing for the eyes.
- If doing whiskers cut a few 5 cm lengths of thread and 'sew' them through the nose.
- Gently push a stick up each-- er, rat, making sure it is secure.
- It's all a bit dreadful, isn't it?.
- Bust still much better than using a real rat.
- In a heavy bottoms pan dissolve the sugar in the water and cook over a medium heat until it's golden brown (warning this gets very hot so be careful!).
- When it's ready turn off the heat and quickly coat each rat in it- do NOT use a pastry brush as it will melt!
- Place the rats in a cool dry place to set.
Nutrition Facts : Calories 73.1, Sodium 0.3, Carbohydrate 18.9, Sugar 18.9
BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)
Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic - and a good drizzle of olive oil - for a rich, flavorful broth that comes together fairly quickly.
Provided by Naz Deravian
Categories dinner, lunch, soups and stews, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
- Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
- Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
- While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.
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