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.

The Best Ever Meat Sauce

 This recipe comes from Belle of the Kitchen and it is so very good. The flavor is deliciously rich.

1.5 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cloves minced garlic (1 tsp)
3 15 oz cans diced tomatoes
1 6 oz can tomato paste
2 tsp brown sugar
1.5 tsp oregano
1 tsp salt
.5 tsp basil
.5 tsp thyme
bay leaf
2 cups beef broth

Brown ground beef, onion, and pepper

Add garlic, cook one minute

Add the rest of the ingredients

Bring to a boil, turn down and simmer uncovered 1.5-2 hours

Emergency Dinner 6: Chicken Soup

 Even though chicken soup is made with mostly perishable foods, it still works for a two week plan because the chicken can be frozen or canned, and the carrots and celery can be used for other items to keep them fresh. Just make sure to always have plenty of carrots and celery on hand and plans to use them. Chicken soup is a staple in this house during the cooler months so they will get used.

• about 1.5 pounds of boneless, skinless chicken (can substitute with a couple of large cans)
• 6 carrots, chopped
• 4 celery stalks, chopped
• small onion, chopped (optional)
• 1/2 box orzo 
• chicken bouillon for 12 cups of water

Simmer chicken in 3 quarts of water and bouillon (or canned or boxed chicken broth) for about 1.5 hours

remove chicken and add vegetables and pasta and cook for at least 15 minutes until all are soft

meanwhile, chop chicken

add chicken back to pot when pasta and veggies are done

Emergency Dinner 4: Tuna Alfredo Pasta

 

Tuna casserole morphed into tuna pasta

• 12 oz. egg noodles or pasta (I bought fettuccini because it's easier to store since it comes in a box)
• 1 large can tuna
• 1 jar alfredo sauce
• 1 can LeSeur peas

Cook pasta according to directions

Heat sauce, tuna, and peas

Toss with cooked pasta

Can add basil or oregano as desired

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.

Garden Harvest Minestrone Soup

 This soup was so good, I am making it again tonight, but with turkey kielbasa instead of the sausage. It comes from the website Handmade Farmhouse. I'm posting it as I made it but she gives lots of alternative suggestions.

• 5 C broth (a combination of chicken and beef was yummy)
• 1 T Italian seasoning 
• 1 t minced garlic
• 1 t onion powder
• 1 pound ground turkey sausage or turkey kielbasa
• 1 can white beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can diced tomatoes, NOT drained
• 1 can corn, drained (or one cup frozen)
• 1 C chopped carrots
• 2 small zucchini, diced
• 2 small yellow squash, diced
• 1 handful kale leaves, chopped

1. Brown sausage in soup pot, if using.
2. Add all ingredients (the original recipe calls for adding the kale for a few minutes at the end, but I will add it with the rest of the ingredients)
3. Simmer for about 20 minutes.

Mashed Potatoes

I have been converted to baby potatoes, and for a long time they were the only ones I bought. Super easy to prepare (no peeling) and taste the best to me (less starchy). If I wanted mashed I would simply mash them with a fork on my plate. But the other day I was in the mood for some creamy mashed potatoes and came across instructions on the All Recipes website. I use one more potato that the recipe calls for, but they are still creamy and delicious.

Four large russet potatoes, peeled and cut in half lengthwise

.25 C butter

.5 C whole milk

salt and black pepper to taste (I use about a teaspoon of salt and eyeball the pepper)

Cook potatoes in salted water for about 25 minutes

Drain and place back in pot on stove for 30 seconds to dry them a bit

Mash potatoes twice around the pan

Add butter and milk and continue to mash until smooth

Whisk in salt and pepper

Delicious!

Aunt Edna's Italian Sauce and Meatballs

1 lb Italian sausage
1 large onion, chopped
2 large cloves garlic
2 big (28 oz) cans tomato puree
2 cans tomato paste
1 t Italian seasoning
1 bay leaf
parsley, salt, and pepper

Meatballs:

2 lbs ground beef
2 eggs
5 slices hard bread (preferably Italian)
1 T grated parmesan cheese
1 clove garlic minced
1 onion grated fine
4 T tomato sauce

mix all together with hands (remove rings!) and form into balls
drop in sauce about 1 1/2 hours before sauce is done

Pour 2 T olive oil in pan and add sausage
cover pan so sausage will steam
let steam and brown about 10 minutes
remove sausage, add onion and garlic, brown
add tomato puree, paste and 4 cans of water for every can of paste
add seasonings
turn heat up until mixture comes to a boil, then lower heat, add sausage, simmer about 2 1/2 hours
add meatballs, simmer another 1 1/2 hours

Tracey's Meat Sauce

For 1/2 pound pasta

1 pound ground beef
1/2 C chopped onion
1/2 C chopped green pepper (optional)
2 cloves garlic, minced
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 t sugar
1 t oregano
1 t basil
1/2 t thyme
1 bay leaf
1/2 t salt
1/4 t pepper

1/2 lb pasta cooked

brown meat, onion, pepper, garlic
add rest of ingredients, simmer, covered 30 minutes
uncover, simmet 15 minutes or until desired consistency
serve with pasta

Quick "From Scratch" Baked Beans

28 ou can baked beans (B&M original), drained
1/4 C maple syrup
1/8 C molasses
1/4 C diced onion

combine all ingredients
simmer 15 minutes to one hour
stir frequently

Ginger Glazed Carrots

6 medium carrots, thinly sliced (3 cups)
2 T packed brown sugar
2 T butter
1/2 t ground ginger

cook carrots in water 5 minutes, drain and set carrots aside
cook sugar, butter, and ginger in pan over medium heat, stir until bubbly
stir in carrots
cook 2/4 minutes over low heat until carrots are glazed and hot

The Soup That My Husband Loves

chop:
onions
carrots
celery
garlic
saute in about 3 T oil
add
2 cans beans, rinsed and drained
1 can tomatoes
salt and pepper to taste
1 quart water
1 bouillon cube
1-2 C wheat berries
bring to boil, simmer 1 hour

maybe add some Italian seasoning?

Friendship Soup

This is a recipe for a soup mix you can put in a jar and give as a gift. It makes four quarts so it is also a good one to give if you are bringing a family a meal double if you want a big pot's worth)

Layer in jar:

1/2 C dry split peas
1/2 C dry lentils
1/2 C uncooked long grain white rice
1/3 C beef bouillon granules (16 cubes if you are just making the soup)
1/4 C pearl barley
1/4 C dried minced onion
2 t italian seasoning
1/2 C alphabet pasta or other small pasta, put in baggie and place on top

to make soup

brown 1 pound ground beef, drain
add:
dry ingredients (except pasta)
3 quarts water
28 oz can diced tomatoes

bring to a boil, cover and simmer 45 minutes
add pasta, cover and simmer 15-20 minutes until pasta and beans are tender

Taco Soup - Sister Schetselaar's

48 oz can tomato juice
8 oz can tomato sauce
15 oz can corn

15 oz can black beans, rinsed and drained
1 1/2 pounds ground beef
taco seasoning

cook ground beef with taco seasoning, drain
add all other ingredients
simmer 1/2 hour
serve with:

chopped scallions
shredded cheese
sour cream
frito chips or tortilla chips

Barbecue

about 4 pounds beef or pork roast, simmered about 4 hours, shredded, and
1/2 C reserved broth

Sauce:
Saute:
medium onion, chopped
1/2 C chopped celery
2 T butter

Add:
reserved broth
1 1/2 T worcestershire sauce
1/2 C lemon juice
2 T vinegar
2 T brown sugar or 1 T honey
1 C ketchup
1 t salt
dash pepper
4-8 allspice, balled or tied in mesh

simmer 15 minutes
add meat and heat
* best if made day before and reheated

Tracey's Fajita Chicken

1 pound boneless, skinless chicken cut into pieces or strips
2-3 peppers, cut in thick slices
sliced onions

sauce:

2 cloves garlic, pressed
2 T lime juice
2 T olive oil

marinate chicken and veggies in sauce
stir fry

Chili Beans

2 C pinto beans uncooked pinto beans, cooked (or 2 cans, rinsed and drained)
1 lb ground beef
2 C uncooked rice, cooked
1 onion, chopped
2 cloves garlic, chopped/minced
2 T olive oil
1 T chili powder
1 t dried parsley
1 C salsa
salt
1/2 t sugar

brown onion, garlic, and ground beef in oil, sprinkling with chili powder
add salsa, parsley, salt to taste, and sugar
add beans, heat through
serve over rice

Christy's Ridiculously Easy Veggie Soup

For a large pot:

2 cans diced tomatoes
2 cans black beans
1 turkey kielbasa, sliced
4 heaping cups frozen mixed veggies
4 heaping cups frozen chopped kale, spinach, or combo
generous amount of Italian seasoning
4 cups V-8 juice
4 cups veggie or chicken broth
cauliflower
zucchini

bring above to a boil, turn down and simmer, covered, for about 30 minutes

add 1 small head cauliflower, chopped

simmer 10 minutes or until cauliflower is done (cooked but not mushy)
take off of heat
add about 3 cups shredded raw zucchini

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

Turkey Vegetable Soup

I don't think this is the most appetizing photo - the colors are washed out - but this was really, really GOOD. And everyone liked it (although my youngest picked out the spinach until I made him try it). The recipe comes from RealSimple.com (their photo looks better). I doubled it and increased the veggies even more. Must have with rolls to fill out the dinner.

1 T olive oil

1 lb lean ground turkey

1 large white onion, chopped

4 carrots, sliced

4 celery stalks, chopped

12 C chicken broth

1 C pearl barley or rice

salt and pepper

6 C baby spinach

brown turkey in oil, remove from pot

saute onion, carrot, & celery 3-5 minutes

return turkey to pot, add broth and barley/rice

bring to boil and then simmer until starch is cooked (30-40 minutes)

salt and pepper to taste

stir in spinach