The only reason I’d buy the pesto instead of making it is that it is made with 1/4 cup of pine nuts. Have you seen how much pine nuts are? For a 3.5 oz of pine nuts you can almost buy 2 6.7oz jars of pesto. (At Walmart) It’s up to you, below is the recipe. Makes 1 cup. Total Time: 5 minutes
The soup cooks in the crockpot for 4 + hours and serves 6-8
The Oat Cornbread recipe is from 1990 by the Quaker Oat Company. You can either bake it in the oven for 20-25 minutes or microwave it for 6 minutes. Makes 9 servings
Sun-Dried Tomato Pesto
Ingredients:
1 cup sun-dried tomatoes
3 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh basil leaves
1/4 cup pine nuts
1 pinch red pepper flakes
1/3 cup Parmesan cheese
1/3 cup olive oil
Directions:
Blend all the ingredients in the food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape sides; taste test and adjust seasonings, if needed. Store leftover pesto in a jar with a tight fitting lid. Yum Yum!
Crockpot Minestrone Soup
Ingredients:
2 14.5oz cans of diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto
1 Parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4-5 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 bay leaves
Salt and pepper, to taste
1 15oz can red kidney beans, drained and rinsed
1 15oz can great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Finely shredded Parmesan cheese to garnish
Directions:
Add the first 14 ingredients to your crockpot and cook on low 6-8 hours or high 3-4 hours. Add in the beans, zucchini and pasta and cook an additional 25 minutes or until the pasta is tender Stir in the spinach and green beans and cook for another 5 minutes or until heated through. Serve warm with Parmesan cheese and Oat Cornbread. Yum Yum!
Oat Cornbread
Ingredients:
1 cup Quick or Old Fashioned oats
1 cup corn meal
1/2 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup skim milk
1/2 cup frozen kernel corn, thawed
3 tablespoons olive oil
2 egg whites, slightly beaten
2 tablespoons onion, finely chopped
Oven Directions:
Preheat oven to 425F. Lightly grease an 8 or 9-inch square baking pan. Combine dry ingredients. In another bowl combine the remaining ingredients then pour into the dry ingredients, mix well. Spread evenly into the prepared pan. Bake 20-25 minutes or until edges are slightly browned. Serve warm.
Microwave Directions:
Prepare batter as directed above. Spread evenly in a 8” microwaveable dish. Microwave on medium (50% power) for 6 minutes, turn dish every 3 minutes or until center is set. Let stand 5 minutes before serving. Yum Yum!

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