Brussels Sprouts Pasta w Onions & Peas
·at least 4 cups chicken broth, homemade or not--- even 6 cups isn't crazy
·bow tie pasta
·egg noodles, wide
·brussel sprouts, frozen
·videlia onion or onion
·butter, 1 to 2 tablespoons
·parmesan, freshly grated or not
How to Make Brussels Sprouts Pasta w Onions & Peas
- Considering I had broth in the refrigerator, it was a matter of putting the pot on the stove and heating it up on medium heat. I had a little bit of Bow Tie Pasta on hand, So tossed it in. Say about 3 hand scoops of mine. Then the Egg Noodles were probably bout 5 hand scoops. Really just eyed it. Added some Salt to taste.
- I had about half package of Brussels Sprouts in freezer, so used that, tossed it in. Peas, were tossed in, at least 3 hand scoops or 5. Measurements not set in stone. I remembered the Videlia Onion and grabbed a few scoops out to toss into the pot.
- Seasoned with some Garlic Powder, say looked like 1/2 teaspoon. Some Black Pepper to taste. Check to salt if you need to add more.
- Once brought to a boil, allow to simmer, cover it & really at this point you are waiting on the pasta and sprouts to cook.
- Once you are happy that it is cooked to your taste, add some Evaporated Milk, I used about 1/4 cup but would go as high as 1/2 cup. I would even try half half, or milk if no evaporated milk on hand. Add the Butter and let it melt in.
- Should be ready to eat. Dip some into a bowl, sprinkle of Parmesan Cheese. Was so good to me with a peanut butter & jelly sandwich.
- Worth Noting Again: I want to try adding Oyster liquid from bought oysters when first starting this soup. Then at the end, toss in the Oysters LAST and have the heat off and watch for the oyster to curl to say it is done enough but not underdone.
- Note thought of while eating my 3rd bowl: This dish could also have cream of mushroom soup added to it after the Brussels' Sprouts are nicely cooked. Poured into a casserole dish, topping of your choice, buttered bread crumbs or some cheese towards the end.And baked 30 minutes or so at 350 degrees F until nice and bubbly.
Any cream based soup I imagine would work well. And yes, even if found a good tasting oyster soup in a can, I would consider tying it out. This dish looks a lot like chicken and pastry to me that has nice sprouts in it. I think that seasoning of choices can jazz it up as spicy or not to one's taste. All I know is I really like this dish as a keeper.