1 tsp (5 mL) Basil Oil or olive oil
1 garlic clove, pressed
1 can (15 oz or 398 mL)
crushed tomatoes, undrained
1½ cups (375 mL) vegetable broth
¼ cup (50 mL) snipped fresh basil leaves
¼ cup (50 mL) part-skim ricotta cheese
2 tbsp (30 mL) grated fresh
1 egg white, lightly beaten
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
1/3 cup (75 mL) all-purpose flour
1. For soup, combine oil and garlic in (3-qt./2.8-L) Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.
2. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Batter Bowl; mix well. Add flour; stir just until combined. Using Small Scoop, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.
Yield: 2 servings
2 large leeks, white and light green parts only
1 tbsp (15 mL) salted butter
1 medium onion, finely chopped chopped
3 garlic cloves, pressed
1½ tsp (7 mL) smoked paprika
2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)
4 cups (1 L) unsalted chicken stock
1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
1½ cups (375 mL) 2% milk
3 oz (90 g) extra sharp white cheddar cheese, shredded
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
6 tbsp (90 mL) reduced-fat sour cream
Snipped fresh chives and additional smoked paprika (optional)
1. Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
2. Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.
3. Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
4. Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.
Yield: 6 servings
Prep Time: 10 minutes Cook Time: 2 hours 50 minutes Total Time: 3 hours Servings: 4
A slowly braised Irish style lamb stew with Guinness.
- 1 tablespoon olive oil
- 1 pound lamb, cut into bite sized pieces
- 1 onions, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 1 can Guinness
- 4 cups beef stock
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- 1 bay leaf
- salt and pepper to taste
- 2 white potatoes, cut into bite sized pieces
- 4 carrots, cut into bite sized pieces
- 1 handful parsley, chopped
- Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Sprinkle in the flour and stir.
- Add the Guinness and beef stock.
- Add the rosemary, thyme, bay leaf, salt and pepper.
- Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
- Add the potatoes and carrots and some more beef stock to cover.
- Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
- Plate and garnish with parsley.
Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.