Anne's Kielbasa Pasta Salad
Ingredients:
1 package (16 oz) tri-color spiral pasta
1 package (16 oz) cooked Polish Kielbasa, thinly sliced
1 tablespoon olive oil
1 green bell pepper, julienned
1 red bell pepper, julienned
2 roma tomatoes, chopped
1 tablespoon basil
dash salt
dash pepper
Parmesan cheese (optional)
Directions:
Cook pasta in large pot according to package directions and drain. In the empty pot, saute peppers in oil until crisp-tender. Add kielbasa to the pot until meat is cooked through. Add tomatoes, cooked pasta, basil, salt, and pepper, stirring well. Sprinkle Parmesan cheese on each serving if desired. Serves 6-8.
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Anne's Creamy Carrot Soup
2 tablespoons butter
1 tablespoon olive oil
3/4 cup chopped onion
1/2 pound (~2&1/2 cups) sliced carrots
1/2 large potato, peeled and cubed
1 teaspoon minced garlic
1 carton (26 oz) chicken stock
1/2 tablespoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon chives
1 teaspoon salt
1/2 teaspoon white pepper
1 cup heavy whipping cream
Directions:
In Dutch oven or stock pot, saute onion in butter and olive oil for a few minutes until onions are tender. Add potato, carrots, and garlic. Add broth, ginger, nutmeg, cayenne pepper, chives, salt, and pepper. Bring to a boil, then reduce heat and cover and simmer for 25-30 minutes until carrots are tender. Transfer to a blender or food processor or use an immersion blender in the pot to process until mixture is smooth. Return to pot and add whipping cream and additional salt, pepper, or other spices to desired taste. Stir and cook over low heat until heated through. Serve with a few chives on soup if desired. Makes 4 servings.
