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Cara Mia
Tuesday, March 22, 2011
6 Must Have Kitchen Gadgets!
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Thursday, March 17, 2011
Cream of Artichoke Soup
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Ingredients
1 jar (6.5 oz.) CARA MIA marinated artichoke hearts
1 cup thinly sliced celery
1/4 cup chopped onion
1/2 cup water
1 chicken bouillon cube, crumbled
2 tsp. cornstarch
3/4 tsp. salt
2 cups half and half
1 Tbs. lemon juice
1 Tbs. chopped pimiento
1 Tbs. chopped parsley
Directions
Drain marinade from artichokes; cut larger ones in halves. Spoon off 2 tablespoons of the marinade into a saucepan. Add celery and onion. Sauté just until tender-crisp. Add water and bouillon cube. Cover and simmer 10 minutes. Stir cornstarch and salt into half-and-half. Add to hot mixture. Cook, stirring, until mixture boils and thickens slightly. Add artichokes to soup, and heat. Stir in lemon juice, pimiento and parsley.
Servings
4
Ingredients
1 jar (6.5 oz.) CARA MIA marinated artichoke hearts
1 cup thinly sliced celery
1/4 cup chopped onion
1/2 cup water
1 chicken bouillon cube, crumbled
2 tsp. cornstarch
3/4 tsp. salt
2 cups half and half
1 Tbs. lemon juice
1 Tbs. chopped pimiento
1 Tbs. chopped parsley
Directions
Drain marinade from artichokes; cut larger ones in halves. Spoon off 2 tablespoons of the marinade into a saucepan. Add celery and onion. Sauté just until tender-crisp. Add water and bouillon cube. Cover and simmer 10 minutes. Stir cornstarch and salt into half-and-half. Add to hot mixture. Cook, stirring, until mixture boils and thickens slightly. Add artichokes to soup, and heat. Stir in lemon juice, pimiento and parsley.
Servings
4
Thursday, March 10, 2011
Artichoke Spinach Squares
 |
| From STAR Fine Foods |
Ingredients
1 jar (14.75 oz.) CARA MIA marinated artichoke hearts, drained and chopped
1 bunch fresh spinach
2/3 cups brown rice
4 eggs
2/3 cup milk
2 Tbs. butter
2 Tbs. onion, chopped
2 Tbs. parsley, chopped
1 tsp. salt
freshly ground pepper
2 cups cheddar cheese, shredded
Directions
Preheat oven to 325 degrees.
Cook spinach, drain, and chop
Cook brown rice. While cooking, melt butter, then beat eggs with milk and add melted butter, chopped onion, parsley, salt, and pepper. Mix well.
Stir in rice with spinach, artichokes, and cheese.
Turn into a greased 9-inch cooking dish, and bake for 30 to 45 minutes. Cut into squares before serving.
Thursday, March 3, 2011
Shrimp Espanol
Ingredients
9 oz. CARA MIA artichoke hearts packed in water
1 cup sliced celery
1/2 cup chopped onion
1 Tbsp. STAR Extra Virgin Olive Oil
1 (15 oz.) can tomato sauce
1/2 cup water
1/2 tsp. salt
1/2 tsp. oregano, crumbled
1/8 tsp. thyme, crumbled
1/4 tsp. pepper
1 Tbsp. vinegar
2 cups cooked large shrimp
Hot cooked rice
Directions
Cook celery and onion in oil in skillet until tender-crisp, but not browned. Stir in tomato sauce, water, salt, herbs, pepper and vinegar. Add artichoke hearts; bring to a boil. Simmer, covered 10 minutes. Add shrimp, and cook 5 minutes longer, uncovered. Serve over hot cooked rice.
Servings
5-6
9 oz. CARA MIA artichoke hearts packed in water
1 cup sliced celery
1/2 cup chopped onion
1 Tbsp. STAR Extra Virgin Olive Oil
1 (15 oz.) can tomato sauce
1/2 cup water
1/2 tsp. salt
1/2 tsp. oregano, crumbled
1/8 tsp. thyme, crumbled
1/4 tsp. pepper
1 Tbsp. vinegar
2 cups cooked large shrimp
Hot cooked rice
Directions
Cook celery and onion in oil in skillet until tender-crisp, but not browned. Stir in tomato sauce, water, salt, herbs, pepper and vinegar. Add artichoke hearts; bring to a boil. Simmer, covered 10 minutes. Add shrimp, and cook 5 minutes longer, uncovered. Serve over hot cooked rice.
Servings
5-6
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