Stew + Soup = DELICIOUS!

Just a quick entry today as I really don’t have much in the way of any news. Well, except for a couple of notable points.

I received a call from the Wisconsin Unemployment Office for an update for their records and found out that I will find out whether I will be denied or approved by next week. I sure hope that it’s approved as I’m still having issues getting a job in the area and I don’t have transportation of my own as of yet.

Speaking of transportation, NAPA originally told me that the part I was looking for was going to cost approximately $125. However, when I went on Monday to purchase the part, I was then told it wasn’t available and, after some calls were made, was told they could get it but the price was closer to $375 dollars and I would have to buy two separate parts to get to that price. So, I ended up calling the machine shop that tested the head and I’ll be purchasing the part that I need…especially since they were going to need some of the part to rework the head anyway. I definitely got a better price at $210 instead.

As a lot of my friends know, I’m a huge Rachel Ray fan for a couple of reasons. One is that she, in my opinion, is extremely beautiful. Another is that she communicates her recipes well and I think she’s earned her stardom by working hard for it. I do understand that she is hated around the world and, should you be one of those individuals that dislike her, please keep it to yourself and out of my diary.

I mention this because of a recipe I picked up out of her magazine that I made tonight. It was absolutely wonderful and a recipe that I’m going to add to my repertoire of meals that I’m going to prepare on a more regular basis. It’s called “Lasagna Stoup” and here’s the recipe:

Lasagna Stoup
Serves 4

2 tbsp EVOO
1 pound Ground sirloin
1 Onion, finely chopped
2 Carrots, peeled and grated
3 to 4 cloves Garlic, finely chopped
4 cups Chicken broth
One 28 oz can Iatlian crushed tomatoes
1 pound Lasagna noodles, broken into jagged pieces
1 cup Basil leaves, torn
1 cup Whole milk ricotta
Salt
Pepper
Parmigiano-reggiano cheese, grated

1. In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups of water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.
2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano cheese around the table.

Give it a try…it’s really good!

Till Next Time,
Blessed Be!