Pasta & Beans

Pasta & Beans

Pasta & Beans: Pasta e Fagioli (Rachael Ray)

Ingredients:

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped (omitted)
Two 4 to 6-inch sprigs rosemary, left intact (omitted)
One 4 to 6-inch sprig thyme with several sprigs on it, left intact  (omitted)
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1-quart chicken stock (replaced with chicken broth)
1 1/2 cups Ditalini pasta
Grated Parmigiano or Romano cheese, for the table

 

Directions:

First, heat a deep pot over medium-high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to the pot and raise heat to high. Bring soup to a rapid boil and add pasta.

Reduce heat to medium and cook the soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as the soup cooks.
Remove herb stems and bay leaf from soup and place the pot on table on a trivet. Let it rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Pasta & Beans

Pasta & Beans

Pasta & Beans

Pasta & Beans

Chilly Autumn and Winter days ask for comfort food and what can be more comforting than a classic pasta and beans meal, Pasta e Fagioli? Growing up, Pasta e Fagioli was a staple recipe that was made year round. It’s an economical way to feed the entire family and often times, you can throw in whatever leftovers you have from the refrigerator or the garden. That was the case with our parents and grandparents. Today we try an original recipe by Rachael Ray, with a twist. We did follow this delicious recipe by using the main ingredients, but decided to tweak it a little to our liking, 2Orchids style!

Although herbs like rosemary and thyme, as well as pancetta (Italian bacon), can add extra flavor to the recipe, we decided to omit those from the dish.  You can substitute Italian sausage for pancetta and still have a flavorful soup or, go meatless like we did without sacrificing flavor. We also added tomato paste to thicken up the soup and used chicken broth instead of chicken stock. After all, cooking is all about going with your gut.

There is something to be said about soup on the second day, therefore we like to make a big pot to enjoy leftovers and the flavor definitely improves overnight!  For us, everything is better when topped with cheese, so sprinkle a little Pecorino Romano and grab a fresh loaf of Italian bread.  Enjoy this rich and hearty meal by yourself or with loved ones. Warmer hearts ♥♥ guaranteed!

Cooking Italian Soup, Chit Chat & A Dash of Our Favorite Beauty Products/The 2Orchids YouTube

 

Peter Thomas Roth

Peter Thomas Roth Anti-Aging Cleansing Gel

Peter Thomas Roth

There is an anti-aging facial cleansing gel out there that provides a peachy clean freshness for beautiful skin: Peter Thomas Roth Anti-Aging Cleansing Gel. It claims to produce an ultraclean, refined, and revitalized complexion and it delivers.

No wonder Lauren was so excited to get this little wonder at Ulta’s 21 days of beauty event. After all, we are known for going on about how great other products from the PTR line are. For instance: Pumpkin Enzyme Mask Enzymatic Dermal Resurfacer and The Firmx Peeling Gel, which are both a must-try!

You know how much we like it when a little bit of product goes a long way; this time, it’s safe to say that a drop smaller than a dime is enough to cleanse your entire face and neck. The gel itself works into a nice lather and foams up nicely, with a clean, fresh peach scent.

No traces of makeup residue left to see, just a beautiful glow. Lines and wrinkles look minimized. Skin texture is improved since the foam gently sweeps away dead skin cells and impurities that sometimes make the complexion look dull.

Please keep in mind that it contains an alpha hydroxy acid (AHA) that may increase your skin’s sensitivity to the sun and consequently lead to sunburn. No need to worry, if you use a sunscreen, wear protective clothing, and limit sun exposure while using this product and for a week afterward.

This cleansing gel is suitable for all skin types except sensitive skin, including dry, sun damaged, normal, combination, oily, and acne prone skin – you name it. Safe to say it is worth the splurge. What more can we add? Just another great product from the PTR line. Watch out, our standards keep on rising!

Emile Cordon

Emile Cordon Cashmere-On Lip Pot

Emile Cordon

Think of No. 1 Lisa lip pot it as an enchanting potion. With notes of rose champagne, fresh tea rose and strawberry leaves, this Emile Cordon Cashmere-On Lip Pot emanates a unique fragrance full of cosmopolitan appeal. We love how it reduced the appearance of our fine lines and left our lips feeling soft and smooth.

Made with top quality ingredients and approved by a New York perfumer that works on the scent, this product feels very moisturizing and hydrating on our lips. It heals and softens chapped lips, has a plumping effect, and helps reduce lip lines. You will end with an improved circulation in the skin and fully protect from sun drying effects.

The lip treatment is like a luxury facial for your lips that recharges and rejuvenates your pout. One pot has an array of possible uses: apply as a lip treatment, nourish cuticles, protect skin, soothing after sun exposure. Use it daily, alone or under makeup.

Can we share a secret tip? Apply it under lipstick to have your lip products glide on effortlessly. It also works to highlight cheekbones, tame rogue eyebrows and as an eyeshadow base for dewy eyes. Talk about a versatile product!

All five lip pots in the collection are tinted with a lovely variety of pastel colors. The fact that the packaging is so elegant and classy makes this is our latest obsession for a gorgeous kisser! Thank you, Emile, for the opportunity to try your amazing product!

Toffee-Apple Dip

Fall Season Sweet Toffee-Apple Dip Recipe & Video

Toffee-Apple Dip
Fall asks for family and friend gatherings around delicious food. Today we bring you a super-easy to make toffee apple dip. Try this simple recipe the next time you are entertaining guests and see why this classic combination never gets old.

Toffee dips pair perfectly with fresh fruit, but it’s no coincidence that apples are its best friends. Pick your to-go apples for dipping. Ours is Granny Smith apples because their sour distinct tart flavor compliments the sweetness of the dip so well. Gala and Honeycrisp apples are also delicious! Now that you have the apples, let’s look at the ingredients for the dip:

Ingredients needed:

1 8oz package cream cheese
1/2 cup peanut butter
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
1 8oz package Milk Chocolate Heath Toffee Bits

Start by softening the cream cheese. Mix all the other ingredients, except Toffee Bits, in a mixer until blended. Then just add the candy bits and fold them in. Pro tip: you might want to save some bits for garnishing later.

This recipe is easy enough even for two busy orchids like ourselves. Just imagine how those toffee bits offer crunchiness to the dip. It’s sweet perfection. Every bite tastes heavenly since the creamy texture of the dip clashes with the rawness of the apples. Remember you can use lemon or pineapple juice over the apple slices to keep them from browning.

The difficult part is not standing there and devour the whole thing with a spoon before it ever meets an apple slice. To eliminate double dipping, we suggest you slice the apples thin. Caution when consuming: highly addictive.

No doubt this is a yummy recipe and will be guaranteed to be a hit at your next party. A crowd pleaser, like most classics, this will soon become your favorite apple dip. Beware: guests will go nuts over it!

Autumn Harvest Salad

 

Autumn Harvest Salad

Autumn Harvest Salad

Autumn Harvest Salad Recipe & Video

Autumn Harvest Salad

Autumn Harvest Salad

Autumn Harvest Salad

Autumn Harvest Salad Recipe & Video

Wait. Before scrolling away, give this salad a chance! We can tell what you’re thinking: when it comes to making a salad at home it never tastes quite as good as the one from your favorite restaurant. Wrong!

Have you met our delicious Autumn Harvest Salad? Loaded with a wonderful combination of ingredients and topped with a dressing that’s bursting with flavor, this recipe will make you rethink your approach to salads.

Being truthful to the season, we pick our ingredients accordingly: romaine lettuce, arugula, shallots, sliced pears, blue cheese, and pecans. For the dressing, we go for a mix of white balsamic and Dijon mustard.

As you can see from the list, we keep it simple. We love the combination of tender greens and crisp romaine. The cheese provides the smooth and the nuts for crunch, so it has plenty of color and texture.

Proof that vibrant salads are real, our Autumn Harvest Salad is full of flavor and perfect for a cozy evening at home or a special occasion gathering. A light salad like ours won’t leave you feeling weighed down with the advantage of still being flavor-packed, healthy, and satisfying. It also does wonders as a compliment to any meal.

Out homemade dressing is made of white balsamic vinaigrette, Dijon mustard, olive oil, honey, and seasonings. It has the right combination of sweet and tangy goodness. When added to the salad it creates the perfect balance of flavors with every bite. Can a salad be indulgent? Your 2 Orchids say so!

Recipe:

Romaine Lettuce
Baby Arugula
1 Red pear (sliced)
1 Brown pear (sliced)
Blue Cheese Crumbles
Pecan Pieces ( We used Honey )

Directions:

Start by washing the lettuce. Chop the Romaine and add Baby Arugula in a large bowl. Combine and toss all ingredients together then add dressing.

Honey Dijon Vinaigrette Dressing:

I medium shallot chopped
3 TB. Honey
2 TB. White balsamic vinegar
1 TB. Dijon Mustard
1/3 cup Extra Virgin Olive Oil
Salt
Pepper

Directions:

Combine ingredients in a bowl and whisk constantly until mixture is emulsified.