One Pot Pasta, Cannelini & Spinach Soup

 By: The Food Hunter

When you’re craving a last minute bowl of soup this is a wonderful option that can be made in under 30 minutes. Canned beans, soup vegetables (carrots and/or celery) some pre-made chicken stock (I always have stock in the freezer) along with mini pasta made specifically for soup is all you need for a nourishing meals made in mere minutes. 

One Pot Pasta, Cannelini & Spinach Soup

1 teaspoon fresh rosemary

2-3 medium carrots, sliced into rounds

2 cups roughly chopped spinach

4 cups chicken stock

1 can cannelini beans

1/4 cup soup pasta

Salt and pepper, to taste

In a soup pot, boil carrots in stock until soft about 10 minutes.

Add beans, rosemary, spinach and pasta simmer for 10 minutes, or until the pasta is tender.

Dark Chocolate Dipped Coconut Cream Eggs

 By: The Food Hunter

This year, skip the store bought candy and make homemade chocolate covered eggs! I enjoy indulging in these sweet coconut cream eggs at Easter time and now you can too. This recipe is super easy to make and very adaptable. 

The eggs can be made with or without coconut and they can be dipped in dark or milk chocolate, the choice is yours. 

Dark Chocolate Coconut Cream Eggs

16 ounces chocolate
1 stick of butter
2 tbsp. water
1 tbsp vanilla
1 lb confectioner sugar
8 ozs shredded coconut

Melt butter in pot, add water and vanilla.
Pour the mixture over the confectioner sugar and combine. Work in coconut.

Form into either several small eggs or 1 large egg.

Put in refrigerator till cold.

Melt chocolate and pour over cold eggs.

Ricotta Pie aka Easter Cheese Pie

 By: The Food Hunter

Ricotta Pie is a traditional Italian dessert typically served on or around the Easter holiday. It is something my family has been making for as long as I can remember. And while there are many different versions of this sweet ricotta pie I am partial to the one my maternal grandma always made. 

This particular recipe makes a crust-less creamy ricotta cheese pie, infused with citrus zest (both orange and lemon), and lots of swirled cinnamon. The texture is silky smooth and the taste is out of this world!

Ricotta Pie

12 eggs
1 tsp salt
3 lbs ricotta
2 tsp vanilla
1 1/2 cup sugar
1/2 tsp cinnamon
lemon and orange zest, to taste

Beat eggs well. Mix in sugar, salt, vanilla and ricotta cheese. Blend well.

Add lemon and orange zest. Pour into a prepared pan and sprinkle cinnamon on top

Bake for 50 minutes at 350