I made these cute little felt cookies for Boo’s play kitchen and grocery store. Stephanie Corfee made the cute little “sweet treat” printables for baked goods and I used for the label!
Click “continue reading” for the rest of the tutorial!
Tuscan Bean Soup
Some friends of ours made the most delicious white bean soup with kale in it recently. We loved it so much that I decided to try and recreate a version of it. I call it Tuscan Bean Soup. So easy to make and you can pop in any extra vegetables from the refrigerator that need eating up!
Serves 4-6
Ingredients:
2 Cans of White Cannellini Beans
2 or 3 Carrots
2 or 3 Stalks of Kale
1 Large Onion
1 Package of Sliced Proscuitto
1 Carton of Chicken Broth
Olive Oil
Crushed or Minced Garlic
Salt and Pepper
First, chop up the onion into small pieces. Saute a bit of garlic in a large soup pot with some olive oil. Add in the onions and cook until transparent.
Chop up your carrots into small pieces and add to the pot:
Tear apart the kale into small pieces removing the thick stalks. Add to the pot:
Slice up the proscuitto into small pieces and add to the pot:
Add in the cans of cannellini beans with the liquid:
Lastly add the entire carton of chicken broth to the soup and a 1/2 cup of water. Bring to a boil and then reduce to simmer for about 30 minutes. Add salt and pepper taste!
Serve with some crusty bread pieces! A quick and easy meal!
Tomato Basil Cream Pasta (Vegan and Gluten Free)
Mr. LBB declares this the best pasta I’ve ever made. And if I made it….you know it’s easy. It will feed about 6 to 8 people. You’ll need a blender or hand mixer to create the sauce. You can substitute corn pasta to make it gluten free and the cashews add the “cream” needed for the sauce.
Ingredients:
4 small or 2 large ripe tomatoes
Tomato paste
1 cup Raw unsalted cashews
Fresh basil leaves
Linguini pasta (use corn pasta for gluten free)
Crushed garlic
Olive oil
Salt and pepper
First, dice up your tomatoes and start your pasta in boiling water:
And puree them in a blender or using a hand mixer:
Add about 2oz of tomato paste and mix thoroughly:
Add in 1 cup of raw cashews and blend well using the blender or mixer:
Keep mixing until the sauce has a creamy consistency:
Add 2 tablespoons of crushed garlic and 3 tablespoons of extra virgin olive oil to a pan and sautee for a minute:
Add in the sauce and let simmer for 10 minutes:
While the sauce is simmering, take your fresh basil leaves…..
….and chop up finely until you have about a full cup:
Stir in the chopped basil to the pan and mix thoroughly:
Drain your pasta and mix the sauce. Yum!
Adapted from this recipe from Oh She Glows.
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