2 Celebrity Recipes - Tom Cruise's Spaghetti Carbonara and Kirstie Alley's Green Soup

Below you will find two celebrity recipes, one for Tom Cruise's Spaghetti Carbonara and another for Kirstie Alley's Green Soup! If you have some recipes you'd like to share, you can earn money publishing them right here on Associated Content! It's easy to join and you can start earning money right away. Read how here: Earn Money Publishing Recipes on Associated Content

Celebrity Recipe: Tom Cruise's Spaghetti Carbonara

What does Tom Cruise (aka the King of Carbonara) put in his Spaghetti Carbonara? Here's his secret recipe!

Ingredients for Tom Cruise's Spaghetti Carbonara

1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese

Directions for Tom Cruise's Spaghetti Carbonara

In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.

Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.)

Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!

Celebrity recipe: Kirstie Alley's Green Soup

Kirstie Alley, in her quest to lose weight, eats this green soup made with as many organic vegetables as possible. Below is her recipe for green soup that she shared with her good friend Oprah.

Ingredients for Kirstie Alley's Green Soup

6 to 8 big chunks shallots
8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer layer off and then slit them open lengthwise, but not completely severed clear through. Rinse them out well.)
1/3 cup organic olive oil
2 big bunches asparagus (cut the hard ends off about 3 inches)
3 big bunches broccoli (cut the stems off halfway up the shafts)
2 big bunches spinach (cut off the tiny part of the dirty ends)
6 containers (32 ounces each) organic chicken broth (for vegetarians, use vegetable broth)
Sea salt (at least 3 tablespoons of coarse grain)
Pepper , to taste

Directions for Kirstie Alley's Green Soup

Peel and slice shallots thinly. Put all the olive oil in a very large, deep pot. Turn the heat to medium-high. Put the shallots into the oil and sweat the shallots. "Sweating" means to cook the vegetables to tenderize them without browning them. Adjust heat as necessary to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb while they are sweating. Cut the leeks into thin slices and toss them into the oil with the shallots. Sweat the leeks along with the shallots. Chop the asparagus into small bits and then add them to the mixture and sweat them, along with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the broccoli into small chunks and throw them into the soup pot. (If the shallots, leeks and asparagus combo gets too dry before they are tender, just add small amounts of chicken broth to the mix and keep on sweating.)

Let the broccoli sweat a little while (about 2 minutes) and then add half of your organic chicken stock. Cook this for about 10 minutes.

Add remaining chicken stock and continue cooking for another 5-10 minutes. (You want the broccoli to be tender, but not overcooked, and you want the color of soup to always remain a nice, bright green.) Add all the spinach and cook for an additional 3 to 5 minutes. Turn the flame off the mixture and season to taste with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the pureed soup mixture into one big pot. Then taste and season it to your liking. Only season with salt and pepper. If you desire any other seasoning, create an individual serving, not in the whole pot.

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or for storage. Cool the soup before
refrigerating and/or freezing. You are basically adding the vegetables in order of their hardness. The spinach is so soft, you would never want to add it too early. If you do, it can make the soup turn brownish...ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62 calories per cup. This recipe yields about 23 cups of soup, enough for you and your Chubby Buddy for an entire week. Make sure your cooking pot is big, or you can halve the recipe.

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