We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig quot;gastro-pubquot; in Greenwich, Manhattan soon became one of our favorites.
I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.
Throw together the fixin's in the morning and enjoy a steak-and-peppers main simmering in a tomato-based sauce for dinner. Melty Swiss cheese is the clincher.
Roasting the tomatoes, garlic and onions makes this soup especially flavorful. After the veggies are roasted, all you need is 40 minutes and you've got a robust, rustic-style soup.
This was my winning entry in the Annual Power Facts Recipe Contest sponsored by Alabama Power. I think it was in 2004. Warning: it's loaded with fat, calories and TASTE!!
This recipe is from the America's Test Kitchen slow cooker episode. I'm not a fan of slow cookers, but this Beef Burgundy is soooo delicious and full of rich flavors you would never guess that it was made in a slow cooker, definitely a keeper!
This Rice, Broccoli 'n Cheese Cups recipe contains instant white rice, frozen chopped broccoli, kraft ranch dressing, kraft shredded mozzarella cheese, eggs and more.
This Beef Pot Roast with Creamy Coconut Sauce recipe contains beef bottom round roast, coconut milk, kraft zesty italian dressing, baker's angel flake coconut, peppers and more.
