Zombie Soup

This soup is delicious, you wont be disappointed.

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.

 Add onions and cook until softened, about 6 minutes.

 Add garlic,

 oregano, and red pepper flakes. Cook for 1 minute.

 Add tomato paste and stir well. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

 Add diced tomatoes,

 bay leaves,

 and chicken stock.

 Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

 

Add uncooked pasta and cook until al dente.

in the meantime:

 In a small bowl, combine the ricotta,

 Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

ENJOY!

(and I was so excited to eat this soup I forgot to take a final photo)

Best cookie's ever!

Peanut butter no-bake cookie!

I took the usual no-bake cookie recipe and changed it up a bit and they turned out AMAZING!

1/2 cup Butter

2 cups Sugar

1/2 cup Milk

Put the three ingredients above in a pot, bring to a rolling boil, boil for 3 minutes while stirring.  After the 3 minutes stir in:

3 1/2 cups quick oats

1 1/2 cups peanut butter

2 teaspoons Vanilla extract

then plop onto wax paper and let cool!  

YUM!

(no post is complete without a picture or two of Ruby!)