Difference between revisions of "Dinners/Purple Spaghetti"

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(Created page with "Serves: 4 Active Time: 15 minutes Total Time: 1 hour From: A newspaper =Ingredients= 3 or 4 medium beats 1/2 tsp. kosher salt 1 head garlic 1 tbsp. olive oil 8 oz. spaghe...")
 
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Serves: 4
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Lentil Soup is one of my favoritesIngredients:1 onion, cppohed1/4 cup olive oil2 carrots, diced2 stalks celery, cppohed2 cloves garlic, minced1 teaspoon dried oregano1 bay leaf1 teaspoon dried basil1 (14.5 ounce) can crushed tomatoes2 cups dry lentils8 cups water1/2 cup spinach, rinsed and thinly sliced2 tablespoons vinegarsalt to tasteground black pepper to tasteDirections:1.In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes then transfer to Crock Pot.2.Stir in lentils, and add water and tomatoes. Cook for at least 1 hour. When ready to serve, remove bay leaf, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. Note:  I add any vegetables from my garden to vary the basic recipeSummer squash, egg plant, kale, zucchini and any kind of beans are good choices.
 
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Active Time: 15 minutes
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Total Time: 1 hour
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From: A newspaper
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=Ingredients=
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3 or 4 medium beats
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1/2 tsp. kosher salt
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1 head garlic
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1 tbsp. olive oil
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8 oz. spaghetti
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2 tsp. butter
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1/4 cup Parmesan cheese
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=Directions=
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== Step 1 ==
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Trim the beats and cut in half length wise. Place in baking dish cut-side up, sprinkle with salt.
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== Step 2 ==
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Cut the top 1/4 of the garlic head off, place cut side up in the center of the baking dish. Sprinkle with olive oil.  Cover with foil and bake at 425 for 45 minutes or until beats are tender.
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== Step 3 ==
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When beats and garlic are nearly done, cook spaghetti.
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== Step 4 ==
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Remove beats and garlic from oven, and allow to cool slightly.  Slip skin off beats and squeeze garlic from head.
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== Step 5 ==
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Add butter to hot pasta, dice the beats and add along with garlic and any beet juice from baking dishToss until noodles are coated.  Top with cheese and serve.
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Revision as of 11:59, 9 July 2015

Lentil Soup is one of my favoritesIngredients:1 onion, cppohed1/4 cup olive oil2 carrots, diced2 stalks celery, cppohed2 cloves garlic, minced1 teaspoon dried oregano1 bay leaf1 teaspoon dried basil1 (14.5 ounce) can crushed tomatoes2 cups dry lentils8 cups water1/2 cup spinach, rinsed and thinly sliced2 tablespoons vinegarsalt to tasteground black pepper to tasteDirections:1.In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes then transfer to Crock Pot.2.Stir in lentils, and add water and tomatoes. Cook for at least 1 hour. When ready to serve, remove bay leaf, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. Note: I add any vegetables from my garden to vary the basic recipe. Summer squash, egg plant, kale, zucchini and any kind of beans are good choices.