Enjoy some delicious recipes!

Program #855

Marie Hegler

Garlic Herb Bread

1 baguette
1/4 cup unsalted butter, softened
3 garlic cloves, minced
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves

1. Preheat oven to 450 degrees F.
2. Slice bread into 1-inch thick slices.
3. Mix butter and remaining ingredients in a small mixing bowl.
4. Spread butter mixture on 1 side of each bread slice.
5. Arrange slices, butter side up, and bake in oven until lightly toasted, about 6 minutes.

Yield: 6 servings

Pasta e Fagioli (Pasta and Beans)
2 teaspoons extra-virgin olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
1 sweet onion, finely chopped
1 pound lean ground beef
1 (28-ounce) can no-salt-added diced tomatoes
1 (15.5-ounce) can low-sodium red kidney beans, rinsed and drained
1 (15.5-ounce) can low-sodium cannellini beans, undrained
1 (15-ounce) can no-salt-added tomato sauce
1 (14.5-ounce) can low-sodium beef broth
1 tablespoon chopped fresh rosemary (1 teaspoon dried rosemary)
2 tablespoons chopped fresh thyme (1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces dry ditalini (small tube-shaped pasta)
Freshly grated Parmesan cheese, for serving

1. Heat oil in a large soup pot over medium-high heat.
Add celery, carrots, garlic, and onion, and saute for 5 minutes.
Add ground beef and cook until no longer pink.
Add remaining ingredients, except for the pasta, and simmer for 30 minutes, stirring occasionally.
2. Bring soup to a rapid boil and add pasta.
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
Serve with cheese.

Yield: 6 servings

Quick Tips
Double the recipe and freeze the leftovers.
The flavors are even better after it has been frozen.

Select low-sodium and no-salt-added versions of canned products to cut back on sodium content.

Add Italian sausage for more flavor, by substituting it for half the beef in the recipe.
Italian turkey sausage is a lower fat version; however, it is not necessarily lower in sodium.

For a vegetarian version, substitute beans for the meat.

Add the rind of Parmesan cheese to soup while it's simmering to add more flavor.

If the soup gets too thick, just add a little more stock or water.

Clemson Cooperative Extension
Marie Hegler
Area Food Safety & Nutrition Agent
facebook.com/FNHClemson
carol@clemson.edu

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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