Eggplant Raviolini Soup

Another wonderful recipe from Rachel Ray.

• 2 tablespoons butter

• 1 tablespoon extra virgin olive oil

• 1 eggplant, half the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes(i peeled off all skin)

• 2 garlic cloves

• salt and pepper

• One 32-ounce container (4 cups) chicken broth

• 1 (32 ounce) can crushed tomatoes

• 1 lb mini ravioli(i used tortellini) 

• 1 cup basil leaves, torn

• grated parmigiano-reggiano cheese, for topping

Directions: In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.  Serve the soup in bowls, topped with cheese.

A New Year

Well the new year is here! The past several weeks have been busy with holidays and spending time with family and friends. We are looking forward to a wonderful new year. We hope to begin showing Lyric in confirmation and competiting in the field with him.  As for Bruno we hope to have him be tested and pass his Canine Good Citizen. Both boys look forward to some Dock Dogs fun.  As for us humans….we are looking forward to some travel, the birth of some friend’s children and as always ”good times” with our family and friends.  We are hoping for a happy and healthy year and are wishing this upon everyone. 

I was trouble putting pictures on here…. it seems fixed now.  However we have a new camera and a new place(better quality) to upload our pictures and videos.   Please email me  if you would like to see some recent pictures/videos of the dogs and our adventures.

 

Here is Lyric the day he turned 4 months.