Lentil Soup

 This recipe comes from Recipe Tin Eats and it's amazing. I didn't make it exactly the same but close.

• 2 Tbs olive oil
• 1 onion, chopped
• 2 garlic cloves, minced (1 tsp minced garlic)
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 2 cups dried lentils, rinsed
• 14 oz can crushed tomatoes (I used fire roasted)
• 6 cups vegetable or chicken broth (I used 6 cups water and 2 Tbs vegetable Better than Bouillon)
• 1/2 tsp cumin
• 1/2 tsp coriander (I didn't have this so left it out)
• 1 1/2 tsp paprika
• 2 bay leaves
• 1/4 tsp pepper

Sautee onion, carrot, and celery in oil for ten minutes, adding garlic for last minute

add remaining ingredients

simmer for 40 minutes

use immersion blender to blend part of the soup to thicken (I did this but it was pretty thick and probably would have been fine without this. I also used the whole bag of lentils which was a bit more than 2 cups).

We had it with Pepperidge Farm's whole grain dinner rolls (found in the freezer section) and some apple cider to drink. It was a perfect dinner for our first crisp fall day.

Farm Stand Potato Salad

 We are trying to get away from mayonnaise based salads, and this potato salad, which comes from MyRecipes.com, is delicious. 

1 3/4 lb. fingerling (or small) potatoes, cut to bite size pieces

1 C sugar snap peas, trimmed

1 C broccoli florets

1/4 C diced red pepper 

1/4 C diced green pepper

1/4 C diced yellow pepper

1/4 C sliced scallions

Dressing:

3 T lemon juice

2 T olive oil

1 T Dijon mustard

1/4 t thyme

1/2 t salt

1/2 t celery seeds

Cook potatoes until tender, about 10 minutes.

Add peas and broccoli, cook for one minute.

Drain and add other salad ingredients

Whisk dressing ingredients, pour on salad and toss

Emergency Dinner 1: Pasta and Veggies

 

When I asked the Lord what He would have me do at this time in my life, His answer was to learn about and practice emergency preparedness food storage. My classroom is Inklings Institute on Instagram.

Task number one is to compile a food plan and the resources for two weeks of meals. Thanks to Covid-19, all of this makes sense. If we are exposed we have to quarantine for two weeks. When the reality of Covid first hit, I got myself to the warehouse store and bought food to get me through two weeks. We would have been eating oatmeal, peanut butter and jelly, bagels, and chicken and rice with frozen veggies for two weeks. Certainly not the worst thing in the world, but now I can plan out a bit of variety.

The problem with food storage is that you have to use it even if there is not an emergency, or you will have wasted food and money. This is another reason for planning for meals that you are willing to eat!

Inklings Institute advises us to come up with seven dinners, lunches, and breakfasts and then double it to have two weeks of meals planned and ready to make. I am formulating an organizational plan for storing these items and a plan to use and rotate them so that the food does not go to waste.

Dinner #1 Amounts are for one dinner, based on what my husband and I will eat, with the possibility of leftovers for lunch

Pasta and Veggies

• 0.5 - 0.75 pounds pasta
• 1 jar marinara sauce
• 1 pound bag of frozen peppers and onions
• 1 pound bag of frozen broccoli
• 1 can beans (chickpeas, kidney, cannellini, or black)

Another option is instead of having beans, add 1 pound of cooked ground beef from the freezer, but this would have a shorter shelf life.

Cowboy Caviar

• .5 C olive oil
• .25 C sugar
• .25 C white wine vinegar
• 1 t chili powder
• 1 t salt
• 1 pound roma tomatoes, chopped
• 1 can black beans
• 1 can black eyed peas
• 1 can sweet corn
• 1 red onion, diced
• .5 C diced green pepper
• .5 C diced red pepper
• parsley

mix dressing, add beans and veggie, toss, and refrigerate

Grandma V's Potato Salad

2 lbs potatoes cooked in a lot of salt, chopped or sliced
celery sliced thin
sweet onion, chopped
fresh parsley
Mrs. Dash

Driessing:
1 part vinegar
1 part water
1/8-1/4 part sugar
1/4 part oil

mix and then mix into veggies

Broccoli Tomato Salad

1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 C sliced fresh mushrooms
2 green onions, sliced

Dressing:

3/4 C oil
1/3 C vinegar
2 T water
1 t lemon juice
1 t sugar
1 t salt (optional)
3/4 t thyme
1 garlic clove, minced
1/2 t celery seed
1/4 t italian seasoning
1/4 t lemon-pepper
1/4 t paprika
1/4 t ground mustard

cook broccoli until crisp-tender, cool and drain
mix with other vegetables
mix dressing, pour over veggies
toss gently
voer and chill for 1 hour

Chunky Vegetable Soup

This recipe comes from the blog Simply Sissom and it is very, very, good and very, very, healthy. I look forward to checking out more recipes from this blog!

• 1 TBS extra-virgin olive oil
• 4 cloves of garlic, minced
• 1 sweet onion, diced
• 3 medium parsnips (or carrots) (I used carrots because that's what I had on hand)
• 1 bell pepper (I prefer red)
• 2 cups of sweet potato, peeled and chopped (I used butternut squash)
• 1 zucchini, chopped into half moons
• 1 28 oz can of diced tomatoes
• 4 cups of chicken broth (Vegan- use vegetable broth) (I used vegetable broth)
• 3/4 t paprika
• 1/4 t garlic powder
• 1/2 t oregano
• 1/4 t onion powder
• 1/2 t basil
• 1/4 t thyme
• 1/8 t pepper
• 1/4 t sea salt
• 1/8 t white pepper
• additional Salt and Pepper to taste
• 1 Bay leaf
• 4 cups of baby spinach
• 1 can of black beans, rinsed (optional)
• 
  

Cook onion and garlic in olive oil for about 5 minutes, add all ingredients except beans and spinach. 

Simmer 20 minutes until vegetables are tender.

Add beans and spinach.

Soup Spice Blend

• 2 TBS of smoked paprika
• 1 TBS garlic powder
• 1 TBS dried oregano
• 1 TBS onion powder
• 1 TBS dried basil
• 2 tsp. thyme
• 1 tsp ground pepper
• 1 1/2 tsp fine-grain sea salt
• 1 tsp. white pepper

25 Year Tomato Sauce

Why didn't I snap a picture?! I am calling it 25 year because I've been married for almost 25 years and therefore cooking for almost 25 years and it has taken me until this day to make a sauce that's good enough for me to think THIS IS IT! I will still make meat sauce from time to time, and my aunt's pasta sauce with meatballs is to die for, but it takes all day, so this is now my go-to sauce, now I can stop buying jarred sauce!

To give credit where credit is due, I started with Marcella Hazan's Tomato Sauce, which I have made a couple of times and was really, really good. But when I went to make it a third time, I decided to add some stuff. I live in the northeast, surrounded by people with Italian heritage, and people around here, whether of Italian heritage or not, HAVE THEIR OPINIONS ABOUT TOMATO SAUCE. So I am not claiming that this will be everyone's favorite, but it is MY favorite, and my family loved it. (Can't wait to try it on my extended family to see what they think.)

I love the taste of tomato paste. I think it deepens the flavor of the tomatoes and makes the taste less sharp. I didn't have an onion, so I used onion powder, next time I may use an onion; I don't think that is a deal breaker on the sauce. Lastly, I did not have anymore San Marzano tomatoes, which are $4/can around here! I used organic canned tomatoes and tomato paste from my local warehouse store and it was still delicious.

So here it is (this made more than enough for a pound of pasta).

1 (28 oz) can tomatoes
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
7 Tbs butter  Yes, that is right, you may be able to cut back a bit, but the butter makes this amazing.
 2 - 3 tsp Italian seasoning
@ 1 tsp salt
@ 1 tsp sugar
@ 1 tsp onion powder or chopped onion or a whole onion removed, whatever floats your boat

Combine all ingredients in a medium saucepan. Bring to a boil on medium heat, then turn down to a simmer for about one hour, partially covering pot to cut down on splatters. Stir frequently, breaking up the large tomatoes with a spoon as you stir. You can always blend the tomatoes before putting them in the pot if you don't want to have to break them up while stirring, just make sure stir anyway. I included the diced tomatoes because I like the little bit of substance they contribute to the sauce.

Since I am trying to lose weight, I bought a vegetable spiral cutter and had my sauce over spiral cut zucchini. Yum! I really didn't miss the pasta because the sauce was so good. And no mozzarella cheese like the rest of my family had.

By the way, I lost nine pounds in my first week and yes, a lot of that is water, but I have edema so losing water is a very good thing! It's still nine pounds that I am no longer carrying around!

Kitchen Sink Quesadillas

I cannot believe I have not posted this yet. It is so easy that it is embarrassing. I don't remember where I got this recipe; it is not my own.

1 15.5 oz can black beans, drained
1 11 oz can corn, drained
3/4 C salsa, drained
8 flour tortillas
8 oz shredded cheddar cheese

mix beans, corn, salsa
lay four tortillas on a baking sheet lined with foil
spread 1/2 of the cheese
spread bean mixture
spread remaining cheese
lay remaining tortillas on top
bake @ 400 degrees for about 10 minutes

Yes, that is all. So quick, so easy, perfect for a night when you have about 1/2 hour to eat!

Losing Weight - What I Ate Today

Breakfast

This doesn't look particularly pretty, but it was tasty and very filling. So filling that I could not drink all of it.

1/2 frozen banana

@ 1 cup frozen chopped fruit (peach, mango, grapes, strawberries)

a few fresh blueberries

1/2 cup unsweetened almond milk

1/4 cup rolled oats

1 tbs wheat germ

1 tbs ground flaxseed

water to thin

makes 16 ounces

tomorrow I will split it and put half away for the next day

Lunch

1/2 cup brown rice (cooked plain)

topped with one cup of the following mixture:

collard greens (16 oz bag)

black beans (canned)

chopped tomatoes (canned)

yellow apple

Dinner

I indulged by having the corn.

I couldn't resist, it was so fresh and sweet.

Grilled chicken marinated in Italian dressing

one piece corn on the cob

salad drizzled with a little Italian dressing

yellow squash microwaved with rosemary and thyme

Snacks

red grapes

almonds

one cheese stick

one oreo

No Ben and Jerry's tonight.

*this does not completely follow DASH

Vegetable Pasta Sauce

This recipe originated from the Rival Crock Pot Cook Book, but I didn't care for the result as the vegetables were too mushy from all of that cooking. So I adapted it for the stove, which I had been meaning to do for a long time, and good things come to those who wait, right? I think so, because this was delicious in our (mine and my husband's) opinions! I made a couple of more changes, but this is a very versatile recipe. Put in what you want, but I really liked what I put in, AND, I think the peppers are what gave this sauce its divine flavor, so keep that in mind.

2  14 1/2 oz cans diced tomatoes, undrained
1  14 1/2 oz can whole tomatoes, undrained
2 14 1/2 oz cans cannellini beans, rinsed and drained
1 yellow pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 6 oz can tomato paste
4 green onions, sliced
2 T dried Italian seasoning
1 t dried parsley
3 cloves of garlic, minced
1/2 t salt
1/4 t black pepper
splash of olive oil
1 yellow squash, cut into 1/4 inch slices
1 green squash (zucchini), cut into 1/4 inch slices

Combine and simmer all ingredients in a pot for an hour, covered, BUT, don't add the squash until the last 20 minutes. Stir occasionally, breaking up the whole tomatoes as you do.

Pantry Taco Soup

As in eating right, not hurrying, although I do a lot more of the latter.  These days I am lucky if I get dinner on the table. My slow cooker has become my best friend. As a matter of fact, I bought a second, slightly smaller one. So far I have used it to cook potatoes for a side dish and it has worked great.  Here is a recipe that is quick and easy, albeit EVERY INGREDIENT IS A PROCESSED FOOD. So I think I will save this recipe for tax season. Or for the next natural disaster to come our way that causes a power outage. It is modified from Fix It and Forget It. 

Pantry Taco Soup

2 28 oz cans tomatoes (I used crushed tomatoes)

2 15 ox cans corn, undrained

4 cans beans, rinsed and drained (the recipe called for black beans, but I only had one can left so I used a can of black, garbanzo, kidney, and cannellini or white kidney beans)

1 packet taco seasoning mix

1 packet ranch dressing mix

shredded cheddar cheese, sour cream, tortilla chips

mix first 5 ingredients in a slow cooker heat for 4 hours on low (or put it on your stove and heat through)

serve with above fixings

Four hours is too short a cooking time while I am at work, but since today was errand day, and I have to drive people around tonight during the time I should be making dinner, four hours in the slow cooker is perfect timing. If we didn't have power I could easily heat this on the side burner of my gas grill.

Vegetarian Bean Soup

The name of this soup, love this, is

Oh! Good! Soup!

(This is not the soup I made, but it looks a lot like it. Photo courtesy of Betty Crocker.)

and comes from the book Fix It and Forget It Lightly on page 194.  I did change it a little, and would like to change it more the next time I make it, and there will be a next time!

This is a healthy soup, and does not call for a lot of seasonings, nor does it have any meat or bouillon, so at first taste I thought it was a little bland, but after a few bites the natural flavors of the ingredients come out, and your tongue begins to appreciate the taste. Having said that, the original recipe calls for hot sauce, but next time I will replace the hot sauce with some salsa. Other than that, and the fact that I did not choose low sodium canned tomatoes, I wouldn't change a thing, unless I do, like maybe adding some thyme.

2 cups mixed, dried beans

2 1/2 quarts water

1 large onion, chopped

1 garlic clove, minced

28 oz can diced tomatoes

red bell pepper, chopped

1/2 cup chopped celery

juice of 1 lemon

1 tsp salt

1 tsp pepper

several drops hot sauce @ 1 C salsa

1 cup brown rice, uncooked

1 cup assorted small pasta, cooked (I did not have room for this, and don't think it is necessary, perhaps because my bean mix had some barley in it)

Soak beans 2-6 hours overnight, drain

place beans in slow cooker

cover with 2 1/2 quarts water

cover and cook on high 2 hours

add all remaining ingredients (except pasta, if you are using it)

add water to cover if needed

cook on high 4-6 hours, low 8-10

Instead of having just bread and butter with this, I made a cheese quesadilla. All of the cheese kind of counteracts the healthy aspect of the soup though.

No Leftover Baked Ziti

The original recipe came from the Food Network but this is how I made it:

One pound ziti, cooked al dente

1 1/2 jars Testa's Marinara Sauce (this is made locally, so you will have to use 4 C of a really, really good marinara sauce)

1/4 C freshly grated pecorino romano cheese

1/2 C freshly grated parmesan cheese, divided

1 pound fresh mozzarella cheese

cut half of the mozzarella into small cubes and mix with 1/4 C parmesan and the rest of the ingredients

pour into a slightly oiled baking pan

slice rest of mozzarella into thin slices and lay over top of ziti

shake remainder of parmesan on top of all

bake uncovered in a 350 degree oven for about 30 minutes or until slightly browned

* The key to this recipe is the quality of the ingredients. Yes, this would be yummy with regular cheeses and some other jarred sauce, but sometimes you want something really special. This is it.

Making Up For Last Week's Creamy Goodness

(photo courtesy of Iron Chef Vegan)

Every Monday is pasta night at our house. I've always wanted to assign every weekday a theme for dinner but well, just haven't. At least not yet. But Monday is a guaranteed pasta night, which makes Monday something for my kids to look forward to instead of dread for obvious reasons.

I've been wanting to make this sauce for awhile, but since it takes time to cook and I've been working, I haven't had the chance. Today, however, we are snowed in (WHEN will Spring get here anyway?), and therefore an opportunity has arisen. Horray.

This recipe comes from and older edition of The American Heart Association Cookbook.

Lentil Spaghetti (Pasta) Sauce
(by the way, I always double the recipe and freeze the leftovers)

1 onion, chopped
1 garlic glove, minced
1 T olive oil
1 1/2 C dried lentils, washed
dried hot red pepper to taste
pepper
4 C beef broth
1/4 t basil
1/4 t oregano
1 16 oz can tomatoes
1 6 oz can tomato paste
1 T vinegar

Saute onion and garlic in oil for 5 minutes
Add lentils, peppers, broth
Cover & simmer 30 minutes
Add remaining ingredients, simmer uncovered 1 hour
Stir occasionally

Sometimes I omit the oregano and add chili powder and serve over rice.

My husband and I love this. My kids won't eat it out of principle. But they will eat the pasta. They take care of their own toppings.

By the way, the above picture is not of this particular recipe, but it looks just like it.