Sausage and White Bean Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
• Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
• Serve immediately.

Pasta e Fagioli Soup (from Damn Delicious)

• 1 cup ditalini pasta
• 2 tablespoons olive oil, divided
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
• Stir in pasta and beans until heated through.
• Serve immediately.

Minestrone Soup

• 3 tablespoons oil
• 1 cup minced white onion (about 1 small onion)
• ¹⁄₂cup chopped zucchini
• ¹⁄₂cup frozen cut Italian cut green beans
• ¹⁄₄cup minced celery
• 4teaspoons minced garlic
• 4cups veggie broth
• 2(15 ounce) cans red kidney beans
• 2(15 ounce) cans small white beans
• 1(14 ounce) can diced tomatoes
• ¹⁄₂cup cut up carrots
• 2tablespoons minced fresh parsley
• 1 ¹⁄₂teaspoons oregano
• 1 ¹⁄₂teaspoons salt
• ¹⁄₂teaspoon pepper
• ¹⁄₂teaspoon basil
• ¹⁄₄teaspoonthyme
• 3cups water
• 4cups fresh Baby Spinach
• ¹⁄₂cup pasta

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

(add red wine or red wine vinegar to taste)

Slow Cooker Curry

Blend in food processer or blender:
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala

Pour over 2 lbs. thawed chicken that has been cut into cubes.  Cook in slow cooker for 5 hours.  Add 2T. cornstarch mixed with 2 T. water during last 30 minutes.  Serve over rice, garnished with cilantro.

Hamburger Veggie Soup

• 2lbs ground beef
• 1white onion, peeled and diced
• ¹⁄₄teaspoon pepper more to taste
• ¹⁄₂teaspoon dry oregano, more to taste
• ¹⁄₂teaspoon dry basil more to taste
• ¹⁄₄teaspoon seasoning salt
• 1(1 1/2 ounce) envelope onion soup mix
• 6cups water, more to desired consistency
• 1(8 ounce) can tomato sauce
• 1tablespoon soy sauce
• 1(15 ounce) can diced tomatoes, undrained
• 2 c. frozen corn
• 1 cup chopped celery and leaves
• 1cup chopped carrot
• 1cup chopped potatoes
• garlic salt, to taste

1. Brown ground beef and onion in a large pot. Drain if needed.
2. Add spices and onion soup mix.
3. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5. Season to taste with garlic salt.
6. Serve with shredded parmesan cheese and sour cream.

Goulash Soup

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
6 cups beef broth
1- 26.46 ounce can petite diced tomatoes
1- 26.46 ounce can tomato puree
1 T.  Worcestershire sauce
2 T.  brown sugar
1 teaspoon dried basil
1 1/2 teaspoons steak seasoning
2 cups elbow macaroni
salt and pepper, as desired

In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.
Add broth, tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes.

Pumpkin Chocolate Chip Cookies

• ½ C Canned Pumpkin Puree
• ½ C Sugar
• ¼ C coconut oil
• 1 Tbl unsweetened applesauce
• 1 C All-Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• Dash of Salt (optional)
• 1 tsp Cinnamon
• ⅛ tsp Cloves
• ⅛ tsp Ginger
• ⅛ tsp AllSpice
• ½ Tbl Vanilla
• 1 C vegan Semi-Sweet Chocolate Chips

Mix wet and dry ingredients separately then combine.  Let rest for 5 minutes.  Cook at 350 on lined cookie sheet for 10-12 min.

Chocolate Chip Cookies

• ½ cup coconut oil
• 1 cup brown sugar
• ¼ cup coconut, rice, or soy milk
• 1 tablespoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegan chocolate chips

Mix wet ingredients into dry ingredients.  Bake at 350 for 7-9 minutes.

Oatmeal Cookies

• ½ cup coconut oil
• ¾ cup brown sugar, packed
• ½ cup sugar
• 2 egg replacers (2 teaspoons baking powder, 2 Tablespoons water, 2 Tablespoons white vinegar) or 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups unbleached flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 1/2 cups old fashioned oats, uncooked
• 1 cup chocolate chips

Bake at 350 for 8 minutes on ungreased cookie sheet.

Beligian Waffles

Makes about 8 waffles

3 cups flour
2 Tbs baking powder
2 Tbs sugar (optional)
1/2 tsp. salt
3 cups rice milk (or 1/2 coconut milk, 1/2 water)
1/3 cup orange juice
1/3 cup vegetable oil
1 tsp. vanilla extract
Fill waffle iron completely, cook for 3 minutes.

Juicy Gelatine

4 envelopes gelatine
1 c. cold juice
3 c. boiling juice

Pour gelatine over cold juice and let sit while the other juice boils.  Add boiling juice and stir until disolved (takes a while).  Refrigerate until solid.  Cut up and store in refrigerator.

Strawberry Lemonade

2 c.  strawberries, fresh or frozen
1 c.  lemon juice
1 c.  sugar (or honey)
5 c.  ice water

Blend lemon juice, sugar, strawberries and one cup of water.  Add to remaining water and stir.

THE best tortillas

4 c. flour (whole wheat works)
2 t. salt
1/2 c. canola oil
1 1/4-1/2 c. hot water
Mix flour and salt.  Stir in oil.  Add 1 cup of water and stir.  Continue to add a little water at a time until ball holds together.  Use hands to knead the dough in the bowl for about 1 minute.  Let rest (if there’s time).  Make into balls and let rest again while griddle heats to 325.  Roll out into thin circles and cook until they start to lightly brown on each side.  Still good the next day.

Curried Coconut Chicken with Rice

2 lb chicken, cut into chunks
1 t. salt and pepper
1 1/2 T. oil
2 T. curry powder
1/2 onion, chopped
2 cloves garlic
14 oz can coconut milk
14.5 oz can stewed, diced tomatoes
8 oz can tomato sauce
3 T. sugar
Salt and pepper chicken.  Heat oil and curry powder over med-high heat for 2 minutes.  Add onions and garlic and cook another minute.  Add chicken and cook over medium until cooked through, 7-10 minutes.  Add remaining ingredients, cover and simmer for 30-40 minutes.  To thicken, remove lid at the end of cooking.  Serve over rice.

Korean Beef and Rice

1 lb ground beef
1 T. sesame oil
3 cloves garlic
1/4 c. brown sugar
1/4 c. soy sauce
1/4 t. ginger
1/4 t. crushed red pepper
salt and pepper

Brown beef in oil with garlic.  Add remaining ingredients and simmer for 5-10 minutes.  Serve over rice with diced green onions and sesame seeds.

Our Favorite Pancakes with Coconut Syrup

1 1/4 c. coconut milk
1 t. lemon juice
2 T. coconut oil
1 t. vanilla
1 1/3 c. flour
1 1/2 T. sugar
2 1/2 t. baking powder
1/2 t. salt

Mix all ingredients in blender.  Cook on griddle heated to 325.  Serve with coconut syrup.

Coconut Syrup:
1 can coconut milk
3/4 c. brown sugar
3/4 c. shredded coconut

Bring ingredients to boil over medium heat.  Simmer for 20 minutes.  Let cool and blend in blender until smooth.  Can be refrigerated and reused for up to 2 weeks.