3 tbsp Olive Oil
2 Cups small shell pasta
1 tsp salt kosher salt
1 1/2 rehydrated penzeys chopped garlic or 1 1/2 clove fresh garlic minced
1/4 tsp pepper penzeys ground pepper
1 15 oz can tomato sauce
1 14.5 can diced tomato in basil, garlic, oregano
6 cups chicken stock (I use penzeys chicken base)
2 sprigs fresh thyme (whole)
2 bay leaves (penzeys, they hold their shape better during a long simmer process)
6 ounces frozen spinach
2 cups water
2 cups shredded jack cheese
Add Olive Oil to hot stock pot. Add pasta shells and toss to coat completely with the olive oil over med heat. Add salt and pepper and sauté pasta shells stirring often, do not let burn. When pasta shells start turning brown, add garlic and sauté 1 more minute, do not let garlic burn. Add tomato sauce and cook another 2 minutes. Cooking the tomato sauce this way seems to give a deep roasted flavor. Add chopped tomatoes and continue cooking another two minutes.
Your base is now rich and delish tasting!
Add chicken stock, bay leaves and thyme sprigs. Bring to a light boil and reduce to simmer covered for 15 minutes, stirring occasionally. Add 2 cups of water and simmer another 20 – 25 minutes uncovered.
Add spinach and simmer another 10 minutes or so, until pasta is plump and fully cooked! Taste and add a dash of salt if needed.
Remember, the pasta is not cooked when you start this dish so the long simmer time not only develops rich flavor, it is necessary to cook the pasta.
Serve in soup bowl and top with shredded cheese.
3 cups smoked ham stock
2 cups split peas
2 tablespoon olive oil
1 diced onion
1 fresh carrot cut into small pieces
2 minced garlic heads
salt and pepper
In a soup pan heat the oil and saute onions, carrot, and garlic with some salt and pepper until onions start to turn brown. Pour the warm stock and split peas to the pot and simmer until peas are soft. Around 45 minutes to 1 hour. Server and garnish with crispy croutons or dice ham. Serves 6
*My new neighbor in Dallas gave me a smoked ham and I decide to create this soup!
1 1/2 pounds mahi mahi cut into 1″ square piece
1 pounds snapper cut into 1″ square pieces
1 pound small shrimp
4 tablespoon olive oil
1 yellow onion cut into small pieces
4 minced garlic cloves
8 roma tomatoes each cut into small 8 pieces
1/2 cup tomato sauce
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon basil
1/2 teaspoon saffron
3 cup fish stock
1 cup white wine
salt and pepper
*Tabasco sauce optional
*Limes, sourdough or french bread cut into 1/2″ round pieces for serving
*You can also add 1/4 cup white rice when adding the fish stock.
On a sauce pan heat the oil over medium high. Saute onion, garlic with salt and pepper. Cook until garlic start to turn brown. Add tomatoes, oregano, parsley and saffron. Lower temperature and simmer for 15 minutes. Add fish stock, wine, tomato sauce and boil. Lower temperature, add fish, and simmer for 20 minutes. Let it cool and check for salt, pepper and tabasco sauce optional. Serve with bread and limes on the side. Serves 8
*I was encouraged to master this recipe after visiting my brother while living in New Orleans.