Feb 8, 2013
Show notes can be found at www.thehighfiberdiet.blogspot.com
Thank you for listening!
Calligraphy- Sleeve woe
Crosswords at the coffee shop- top down
Yarn Hollow- Truffle
CJ Kopec Creations- Magic- Thick thin single- 200 yds
Craftsy Short Rows class
A La Carte:
In the Kitchen:
Soup A la Margo--Prep
Time: 15 min
Total Time: 6 hr 30 min
Makes: 8 servings, about 1 cup each
1/4 cup Zesty Italian Dressing (I always add a little more than
1 cup chopped onions (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped carrots (about 1 medium)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, drained, rinsed
2 cans (14 oz. each) vegetable broth
2 cups water
1 tsp. Italian seasoning (if you don’t have this – just throw in some seasoning salt)
1-1/2 cups small shell macaroni, uncooked 1/2 cup
Grated Parmesan Cheese
I add a can of tomato paste with the broth and a chopped zucchini when I add the pasta.
HEAT dressing in large nonstick skillet on medium-high heat. Add Veggies; cook 2 min. or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning; stir. Cover with lid.
COOK on LOW
for 6 hours (or on HIGH for 3 hours).
STIR in macaroni; cook 10 to 15 min. or until macaroni is tender. Sprinkle with cheese just before serving.
First Sweater for Mommybear
On the Menu:
Shearing Day at Shady Side Farm- Mar. 2