Choice Morsels

Today's Good Eating recipe is my own concoction:  Garlic Mushroom Spinach Pasta Topping1 It's not precisely a "sauce," which is why I call it a "topping." It's an olive oil based pasta topping infused with fresh minced garlic then sliced onions, mushrooms and a bag of frozen spinach plus Italian seasoning and a little pasta water to smooth it out. One 10 oz bag of Picsweet Farms Cut Leaf frozen spinach made enough for 4 generous servings, so we had it 2 nights: First night, over fresh Buitoni mushroom ravioli & second night, over Ramen noodles. (plain) I went meatless with just mushrooms, but Buitoni makes some delicious chicken ravioli and tortelllini, so you can always choose that. We decided this is a dish best served with garlic bread on the side, so you'll want that! (photos are my own) Garlic Mushroom Spinach Pasta Topping Ingredients 1 10 oz bag cut leaf Spinach, thawed 1 8oz package of baby Portobello mushroom...

Today's recipe is from the "Taste of Home" Magazine of skinny Slow Cooker recipes: Tangy Bean Soup with Cheesy Cornbread Dumplings I tried this last Friday and it's a very good warm chili-flavored bean soup topped with delicious little cheesy cornbread dumplings.  Having tried the recipe, I found the liquid ratio for making the dumplings needed adjustment, so I researched what was common in other recipes and corrected that here. I find it useful to saute onions til transparent with a little olive oil before adding them to the soup because it softens their flavor so it's not sharp. The photo is mine taken at lunch the next day, so the dumplings had absorbed all the broth.  Tangy Bean Soup w/ Cheesy Cornbread Dumplings Ingredients 2 (14 1/2 oz) cans of chicken broth  1 (16oz) package frozen mixed vegetables 1 (15oz) can black beans, rinsed and drained 1 (15oz) can pinto or kidney beans, rinsed and drained 1 can (14 1/2 oz) diced tomatoes, ...