Tey Garcia

We had a potluck about a month ago and my friend made this pasta salad that was so delicious!!!  I had to ask her for the recipe.  Well, she didn’t have a recipe, but she just gave me a run down of what to do.  So I’m making up my own recipe.  You can add or take out what you don’t like, but this is what was in the original pasta salad. Thought I would share it with you.  It’s quick, healthy and really yummy

Bow Tie Pasta Salad
Serves 6

1 cup Broccoli
1 cup Cauliflower
1 cup Carrots
1 cup Asparagus
1 Green Onion
1/2 Yellow Bell Pepper
1/2 Red Bell Pepper
Salt and Pepper
Italian Dressing
1 Box - Bow Tie Pasta
1 tsp. Oil

Cut up broccoli, cauliflower, and carrots and blanche them first. Run them under cold water to stop them from cooking. (don’t over blanche them or they get soggy. You just want them to be crips but bring out the color). Cut the asparagus and blanche separately because they cook more quickly. Boil water and add oil. Cook the pasta and let cool. Once all the veggies have cooled then add them to the cooled cooked pasta. Cut up the green onions and bell peppers. Add them to the mixture. Salt and Pepper and any other spice you like. Place all in the refrigerator and chill. Then add Italian dressing before your ready to serve, or you can make your own dressing.

The salad tastes better when it gets close to room temperature.

Hope you find it as yummy as I did. Please send me any recipes you have by providing me a link or emailing me at teygarcia@gmail.com.

I love to cook for fun, but lately I haven’t had a chance to try out a new recipe. Jan’s been doing most of the cooking since his schedule is a little more flexible than mine. I’m always running around and taking care of the kiddos when i’m not working. Plus, Jan likes to cook so he doesn’t have to watch the kids..hahahah! Just kidding

I really wanted to share this soup recipe that is sooooooooo good!! I use to watch a lot of cooking shows and Rachael Ray’s 30 Minute Meals were one of them. Jan can’t stand the way she talks, but I don’t mind it at all. I think it’s kinda fun and that’s why people like her…she’s got a perky and happy attitude. I got this recipe from her and it’s amazingly good. I’ve tried a few of her recipes and didn’t care for it much, but this is a keeper!! Click the title below for the real printable recipe:

Sausage, Beans and Broccoli Rabe Soup
4 Servings

1 Tbsp Extra-virgin olive oil
1 1/4 lb. Italian bulk sweet sausage (I use spicy sausage..Yummo!!)
1 Medium chopped onion
1 Chopped carrot
1 Large peeled and chopped potato
2 Cloves of garlic
1 Bay leaf
2 Cans white beans (Drained)
4 c. chopped Broccoli rabe (regular broccoli is good too)
2 qt. chicken stock
Salt and Pepper
Grated parmigiano-reggiano or romano

This is how I cook it. It’s almost the same, but I do things a bit differently. Heat the pot over medium-high. Add the olive oil and sausage. Brown the sausage all the way through. I like my veggies really soft so I add veggies first and let it cook for 5 minutes. Then I add the bay leaf and beans. Season with salt and pepper. Add stock and cover the pot. Raise heat and bring soup to a boil. Then I add the broccoli rabe and let it wilt. Reduce heat to a simmer and let it cook 15 minutes more. Adjust seasoning to your liking. Grate the cheese and put to the side so that you can put in as much as you like later. I think the soup taste great without it though

I make this soup a lot and it’s a crowd pleaser!! It’s super easy and very affordable. It’s a hearty soup and you’ll be pretty stuffed, but if you need something else to go with your meal ….a cheese and tomatoe panini is great! Oh, and the soup gets better the next day!

So go try it and let me know if you like it!! I love collecting recipes so if you have any good ones..send it my way teygarcia@gmail.com.