Sunday, April 26, 2015

Going for the Gold (Picnic)

Pineapple Caprese and Beef Noodle Soup among gorgeous tulip gardens set the scene for a perfect Sunday afternoon.  We visited Oglebay Park in Wheeling, West Virginia just when the tulip gardens were at their best.

The soup was inspired by Rachael Ray.  Here's how I made it:

Beef Noodle Soup 

(Serves 2)

Place in crock pot:
1/4 cup onion, sliced
3 cups low sodium beef broth
1 tablespoon grated fresh ginger
1 1/2 cinnamon sticks
2 anise stars
6 ounce sirloin tip steak, raw, sliced thin
Cook on high for 3 hours.

6 cremini mushrooms, sliced
2 red peppers, sliced in rings
Heat on low for 1 hour.
Cool quickly and refrigerate overnight.

Preheat soup thermos by placing boiling water in it and tightening lid.

Cook spaghetti in soup broth.
1 1/2 ounce whole wheat spaghetti

Heat soup.
Rinse spaghetti and add to soup.
Empty thermos and add soup.  Seal tightly.

At picnic, when ready to serve, add spinach and fresh basil leaves.
1/4 cup fresh spinach leaves (remove stems)
2 fresh basil leaves

The Pineapple Caprese was inspired by Rachael Ray.   Here's how I made it:

Pineapple Caprese

(Serves 2)

Slice fresh pineapple.  Store in pineapple juice.  Slice fresh mozzarella.
4 pineapple rings, cored and cut in half
4 slices fresh mozzarella

Make basil oil in mini food processor.
2 teaspoon olive oil
1/4 cup pistachios
1/4 cup fresh spinach
2 tablespoons fresh basil leaves

When ready to serve, arrange mozzarella between pineapple.  Garnish with basil oil and more fresh basil leaves.

We brought some local New Day Bakery Bleu Seven Grain Bread!

We found a sunny picnic table on a hill:

The sun and the beauty of the gardens added the perfect touch!

Have a great week! 

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