Vegetable pasta medley in a light cream sauce

There are some dishes that as long as you have veggies in your frige and pasta in your pantry you can put together quickly. I always keep cream cheese, butter and olive oil AND PASTA on hand as well as garlic so I can create a quick and easy dish to satisfy my hubby and if an unexpected guest stops by I can whip up this meal in no time.

Before I go on to the recipe I'd like to give a suggest a few things you can do so you'll be prepared to make this dish.

Buy fresh veggies and frozen to have on hand.  Fresh has to be used up faster than frozen but in this recipe you can use either.  I have.  Any combination of veggies will do and the more the merrier I say.  Add grilled chicken or shrimp if you like too!

Here is my recipe:


1/2 cup olive oil
4 T butter or or butter with canola oil. Land of Lakes brand
2  to 4 T cream cheese (light cream cheese can be used)
1 to 2 cloves garlic minced
1/4 tsp. red pepper
salt to taste
1 cup fresh broccoli florets
1 cup fresh green beans
Cherry tomatoes (as many as you would like)
1 lb. Farfalle pasta prepared according to directions(RESERVE 1+ CUPS PASTA WATER)

Italian grated cheese(to sprinkle on top) 

Add creamcheese to butter olive oil mixture and blend before adding vegetables.  I added it as an after thought so it is better to incorporate the creamcheese from the start.

In a large skillet on medium heat place olive oil and butter.  When butter has melted, add minced garlic and cream cheese.  Saute until cream cheese melts. Add broccoli and green beans**(I cooked them separately and set aside in refrigerator the night before to save time).

In a separate pot cook farfalle according to directions.

Please Note: Before draining pasta reserve 1 +cup pasta water. 

Add reserved pasta water to skillet with veggies.  Add tomatoes and remainder of drained pasta. Toss to coat.  Serve with extra cheese if desired.

Our Italian Holiday! The Beginning #1

I'm feeling very European and decided this trip will be called a holiday instead of our American word vacation. There will be three possibly 4 blog posts!  I took so many photos and had a very hard time narrowing down the number to share with you.  I wanted to share as many as I could so here goes!!!!

I can't think of one word that would or could even explain our holiday.  The weather, sights to see, fabulous meals, courteous and friendly people, making new friends and being with family are a few of the reasons this holiday will remain close to my heart forever.

I want you to come with me and enjoy some of the sights, spectacular views, happy faces and follow me on the journey I was so blessed to have been able to do.

We started in Milano.The Start of our adventure.

A wedding at St. Mark's

Sunset in Lecco

Our Ferry ride.  Bus and all...Wow

 

 

I had the dish 12.  Photo below

 

 

 

One of my favorite meals.  It's listed on top as #12

I hope that if you want to share you would be so kind to say where the photos were seen. Thanks, M.j.

copyright like to bake and cook blog 2014

Creamy Cheeseburger Soup

I have been busy and almost dizzy with to do lists so today I got up very early (most days I do) but today it was REALLY early and since I was babysitting I knew the kids would like this soup. It has cheese in it and they love cheese! Who doesn't? Yummy ground beef, yummy potatoes and lots of cheese make this a great soup choice for your family.  Enjoy!

I have made several changes cause the stinkers are way too fussy but considering all I really liked it.  Of course I had a very small taste at 7 a.m. to make sure. Delicious!!!

***Note:  you can make this soup in the crockpot adding all ingredients except sour cream and the cornstarch.  After the soup had cooked on high for approximately 4 hours add the sour cream stir and turn heat to low and mix a little soup with

Cornstarch  and whisk into soup to thicken.

Serve with croutons.

I will cool it and then transport to my daughters house later.  Sometimes I have to cook early in the day because time doesn't allow me to make it close to dinner.  Cooling and refrigerating items the night before will work too but I had not been able to do that this time.

Here the recipe for Creamy Cheeseburger soup my way!

3/4 lb. lean beef
3/4 cup chopped onion
1/2 cup chopped or shredding carrots
1 tsp. dried parsley
4 T butter
2 cups beef broth*
1 cup chicken broth*
1-8 oz. can tomato sauce*
4 cups diced and peeled potatoes
1/4 cup flour or cornstarch 
1-8 oz. jar extra sharp cheese spread(I used B&L)* or 8 oz. sharp cheddar cheese cut in cubes
1 cup milk
1/2 tsp. salt* if necessary
1/2 tsp. pepper
1/4 cup sour cream
*1/4 cup cornstarch if needed to thicken*

In a medium size saucepan brown beef and drain and set aside.

In a large sauce pan or Dutch oven( 3 qt. or larger) (I like to have room to stir well)saute onion, carrots and celery in 2 T butter until tender.  Add  2 cups beef broth, potatoes and ground beef.  Reduce heat cover and simmer until potatoes are tender.

Meanwhile in a small skillet melt remaining butter.  Add flour, cook and stir until bubbly.  Add  1 cup chicken broth, bring to boil and cook for about 2 minutes.  Reduce heat to low.  Stir in cheese, 1 cup milk salt and pepper.  Whisk until cheese melts.  My whisk is silicone but you can use a large spoon to stir well.

Remove cheese mixture from heat stir into Dutch oven and using whisk add the sour cream until blended.

Note:  I have trouble with thickening soups, gravy etc. so I did add 1/4 cup cornstarch also to thicken the soup and it was the right consistency.  I do feel cornstarch does work better for thickening.  Toasted croutons are a wonderful topping for this soup..............Yummy!

Adapted from Taste of Home to my families liking.

* This recipe called for diced tomatoes, all chicken soup and velvetta cheese and I substituted my grandchildren's particular likes in place of what their recipe called for.  *I noted my changes! Enjoy!  Great recipe

   

10/8/14