Monday, September 29, 2008

SPINACH SALAD AND SOPITA


Today I Made:
SPINACH SALAD WITH BAKED BEETS, SPICED PECANS, WITH BALSAMIC DRESSING AND SOPITA for DINNER>
Baked beets, homemade spiced and toasted walnuts, baby spinach leaves, and a simple balsamic vinaigrette.  
Aside from being a very impressive looking salad, it was extremely tasty.
This is a type of salad you order at a fine restaurant.

The soup, or" SOPITA"( little soup in Spanish ) is actually a family favorite.
It cooks fast, perfect for emergencies.
You can most surely find a variation of this soup in any Mexican home.
It's basically a Mexican version of ABC soup.
All you need is a bag of ABC pasta or any small type pasta(I always buy mine from the Mexican food aisle), 1 small can of tomato sauce, water, salt, and pepper.
I chose the pinwheel shape because it just looks cool.
You saute the pasta in 1 tablespoon olive oil until browned.
Then, you add the entire can of tomato sauce and saute for about 30 seconds.
Add 4 cups of water, salt, and pepper.
Stir until completely mixed.
Let it boil on med./high heat for about 15 minutes, or until the pasta is soft.
I sometimes add a flavored bouillon cube to the soup along with the salt and pepper.


4 comments:

Alice (in Veganland) said...

sopita? you certainly brought a smile to my face... I've been thinking of making ABC soup for a while, and this might be the inspiration I was needing. BTW, who does NOT enjoy ABC soup?

Virginia said...

That might be a good healthy alternative if there are kids out there that request Chef Boyardee! Looks Yummy and simple!!

River said...

That salad does look very impressive! I love the sopita, fun food! :)

evestirs said...

i've heard of a few recipes from that cookbook...i think its about time i go buy it!