Creamy Tuscan Pasta Sauce

4 Tbs butter
4 cloves garlic, minced
1/2 Tbs dried basil
8 oz. cream cheese, softened and cut into 8 pieces
8 oz. jar sun-dried tomatoes, rinsed, drained, chopped
2 c milk
6 oz. Parmesan cheese, grated (about 2 cups)
1/2 tsp black pepper
1/2 tsp salt
Diced fresh tomatoes, fresh basil for topping (optional)


In a medium pot or skillet, melt the butter over medium heat.  Add the garlic and cook for about 2 minutes, stirring constantly so garlic doesn't burn.  Stir in the basil.  Add the cream cheese, stirring with a whisk until the mixture is smooth.  It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.  Stir in the sun-dried tomatoes.

Over medium heat, add the milk gradually, about 1/4 c at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.  Stir in the Parmesan cheese, pepper and salt.  Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.  Serve over hot, cooked noodles.


From Mel's Kitchen Cafe

Hearty Italian Vegetable Beef Soup

2 lbs ground beef
4 garlic cloves, minced
1 small onion, diced
10 medium carrots, sliced thin
6 stalks celery, sliced thin
6 c water
16 oz. diced tomatoes
28 oz. crushed tomatoes
15 oz. tomato sauce
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
1/2 head green cabbage, roughly chopped

In a very large pot, brown the beef, along with the onion and garlic.  Add carrots, celery and water to pot.  Increase heat to High and add canned tomatoes and spices.  Cover with a lid.  Once the soup is boiling, stir and reduce heat to medium.  Simmer uncovered for about 15-20 minutes, until the carrots are tender.  Stir in cabbage, simmer a few more minutes or just until the cabbage has wilted.  Top with cheese, if desired.


From Barefeet in the Kitchen