I haven't made these in years, then suddenly got a craving and made them twice in one week - extremely yummy!
lemon bars
makes 36 bars
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
3 lemons, juiced
Preheat oven to 350 degrees.
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15-20 mins in the preheated oven, or until firm and golden.
In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes. The bars will firm up as they cool.
Friday, March 23, 2018
minestrone
Not something I would normally think to make or order myself, but whenever I have some, am instantly soothed. The kids could eat this for days - it's actually quite a joy to watch Marcy enjoy this with crusty bread to sop up every last bit.
minestrone soup
makes 12 servings
3 cloves garlic, minced
2 onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth
3 cups water
2 14 oz cans diced tomatoes
1/2 cup red wine (optional)
2 14 oz cans garbanzo, cannelini or kidney beans
1 12 oz package frozen chopped green beans
2 cups baby spinach or chopped kale
2 zucchinis, quartered and sliced
1 1/2 tsp oregano
1 1/2 tsp basil
salt and pepper, to taste
2 cups pasta shapes
2 tbsp grated Parmesan cheese
In a large stock pot, over medium-low heat, heat 3 tbsp olive oil and saute garlic until fragrant. Add onion and saute for 4-5 mins until tender. Add celery and carrots, saute for 1-2 mins.
Add chicken broth, water and tomatoes. Bring to a boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add beans, green beans, spinach/kale leaves, zucchini, oregano, basil, sat and pepper. Simmer for 30-40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add pasta and cook until just before al dente. Drain water and set aside, running cold water over it.
Once pasta is cooked and soup is heated through place 2 tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.
minestrone soup
makes 12 servings
3 cloves garlic, minced
2 onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth
3 cups water
2 14 oz cans diced tomatoes
1/2 cup red wine (optional)
2 14 oz cans garbanzo, cannelini or kidney beans
1 12 oz package frozen chopped green beans
2 cups baby spinach or chopped kale
2 zucchinis, quartered and sliced
1 1/2 tsp oregano
1 1/2 tsp basil
salt and pepper, to taste
2 cups pasta shapes
2 tbsp grated Parmesan cheese
In a large stock pot, over medium-low heat, heat 3 tbsp olive oil and saute garlic until fragrant. Add onion and saute for 4-5 mins until tender. Add celery and carrots, saute for 1-2 mins.
Add chicken broth, water and tomatoes. Bring to a boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add beans, green beans, spinach/kale leaves, zucchini, oregano, basil, sat and pepper. Simmer for 30-40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add pasta and cook until just before al dente. Drain water and set aside, running cold water over it.
Once pasta is cooked and soup is heated through place 2 tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.
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