The missing recipes

Since I’m new to blogging, I thought that there may be a way to “link” the recipes I’ve mentioned in previous posts. Somehow. But I can’t figure it out so I guess I’ll just have to post them here.

Five days ago I mentioned Pasta Roma soup. My friend Jan sent it to me with her notes, and I added some as well. I hope that it's not too confusing, but I'll try to locate a different format in the future.

OLIVE GARDEN’S PASTA ROMA SOUP (Recipe Tried)

Excellent. Quick. Colorful. Tasty/Special enough for Company.

This soup recipe has been archived on the net for a long time (1997?), and thought I would give it a try. The original source is listed as The Olive Garden, so thought I couldn’t go wrong. I served the soup with Avocado, Bacon, Lettuce, and Tomato sandwiches for a light dinner and ate it alone for a light lunch. Those Olive Garden soft Breadsticks would also be great alongside; but the Olive Garden already figured that out. Here goes….

Janet’s additions/changes in blue
Vicci’s additions/changes in red

2 (16 oz) cans garbanzo beans, drained

6 slices bacon, cooked, drained, and chopped (turkey bacon!)

1/3 cup olive oil (1 tablespoon, used with a nonstick saucepot)

¾ cup diced onions

1 cup diced celery (approx. 2 ribs) (or ½ teaspoon ground celery seed)

¼ tspn. minced garlic (2 cloves, minced)

1 cup julienned carrots (make certain finished lengths of carrots are no longer than 2” so they fit onto a soup spoon when eating. I made the carrots into 2” matchsticks) (I cut mine into 1” lengths)

1½ cups drained diced canned tomatoes (I used Hunt’s Diced in Sauce (1)14.5 oz. can)

1 qt. chicken broth (I used (1) Swanson’s 99% fat-free)

½ tspn. freshly ground black pepper

1/8 tspn. ground rosemary (I used 1/8 tspn. fresh; also have subbed minced fresh basil)

2 T. chopped fresh parsley

½ cup miniature pasta dry bowties, cooked (I could not find miniature pasta anything, so I used ¾ cup regular-sized Farfalle; I’ve also subbed regular sized Rotini) (I used acini de pepe, or however you spell it! Ditalini would be a good choice, or orzo, or tiny shells.)

Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. (I had to puree my garbanzos with a cup of chicken broth to make smooth)

Heat oil in a Dutch oven. Add carrots, onions, celery, and garlic and sauté for 5 minutes on medium heat.

The original recipe never says, but somewhere in here, cook the pasta al dente, drain, and hold aside until ready to use.

Not me! I added the pasta (*) and cooked in the soup.

Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer (* add pasta) and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Optional: Grated Parmegiano Reggiano as garnish on top.

Yields. 4 servings. (6)

Cooks Notes:

1. I initially thought the chicken broth made the soup too salty (990 mg), and I was going to try to water it down; but once the soup stayed overnight and the flavors married, it was fine.

Cooks Notes:

I added 2/3 cup frozen chopped spinach during the last 5 minutes of cooking (did not need to thaw)

Original Source: Olive Garden

Archived at: http://www.recipegoldmine.com/ccoOLI/o54.html

(also @ recipelink.com)

version 1, 2/3/07

Next, the pizza sauce mentioned on 2/5:

* Exported from MasterCook *

Pizza Sauce
Servings: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
3 large garlic cloves -- minced
1/4 cup finely chopped onion
1 teaspoon dried oregano -- crumbled
1 teaspoon dried basil -- crumbled
1/4 teaspoon hot pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup tomato sauce
1 tablespoon tomato paste

In olive oil, saute garlic and onion over low-medium heat until tender. Add dried oregano through black pepper and stir for another minute. Add tomato sauce and tomato paste, mix well, and cook at a simmer, stirring often, for 10 minutes. Cool before using.

Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 26 Calories (kcal); 1g Total Fat; (38% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Now, I was certain that the biryani recipe was here somewhere! Oh well, I'll try again tomorrow.