Shortcut Minstrone

 I found this recipe in the February/March 2024 issue of Taste of Home. I’ve never made minestrone with bacon before and I think this will become a fan favorite in my house.

4 bacon strips, diced

1 large onion, chopped

3 medium carrots, chopped

3 garlic cloves, minced

1 jar spaghetti sauce

1 32oz. carton beef broth

1 can kidney beans 

1 can chickpeas 

2/3 C. uncooked small shell pasta

2 tsp. brown sugar

1/2 tsp. dried basil

1/2 tsp. dried oregano 

1 C. cut green beans

Grated Parmesan cheese

In a Dutch oven, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels.  Drain and reserve 2 tbsp bacon drippings. Cook onion and carrots in the drippings until tender, 3-4 minutes.  Add garlic, cook 2 minutes longer.

Stir in spaghetti sauce, broth and both beans. Bring to a boil.  Add pasta, brown sugar, basil and oregano. Cook, uncovered until pasta is tender, 8-10 minutes, stirring occasionally.  Add green beans, cook until heated through, about 5 minutes longer.  Garnish with reserved bacon and Parmesan cheese.

1cup serving- 188 calories, 3g. fat, 2mg. cholesterol, 560mg. sodium, 31g. carbohydrates, 10g. protein 

Shaved Brussels Sprouts Salad

 I found this recipe on a site called Barefoot in the Kitchen and I made my own spin on it for Thanksgiving this year.  It was a huge hit!  

Salad:

1 lb. Brussels sprouts, shaved or sliced thin-->I used 2+ lbs, not quite 2.25lbs and I sliced them

2 medium Fuji, Pink Lady or Honeycrisp apples, thinly sliced and chopped--> I used 1 Pink Lady and 1 LARGE Honey Crisp, only sliced them and gave them a lemon juice bath before putting them in the salad.

1/3 C. golden raisins or Craisins--> I used Craisins, about 1/2 C.

1/3 C chopped pecans--> I toasted my pecans and used 2/3 C.

2 tbsp. red onion, thinly sliced and chopped--> I used 1/2 of a shallot, chopped fine

1/4 extra sharp cheddar cheese or Parmesan, shaved, shredded or crumbled--> I used orange and white extra sharp cheddar that was shredded about 1/2 C.

Dressing:

1/2 C. lightly flavored olive oil

1/4 C. apple cider vinegar

2 tbsp. honey

1/2 tsp. kosher salt, or more to taste

1/4 tsp. freshly ground black pepper, or more to taste

I added together the dressing ingredients and felt it needed something; so I added 1/4 C. stone ground mustard and whisked everything together.

I tossed the salad ingredients together in a bowl and refrigerated until time to serve.  Just before serving I drizzled the recently shaken dressing over the bowl.

Turkey and Wild Rice Soup

 I love soup.  Soup season is just beginning.  I am going to try this an I don’t think I will wait until Thanksgiving.

8 C. unsalted turkey broth (or chicken broth)

2 large carrots, peeled and chopped into 1/2 inch pieces 

1 medium sized yellow onion, chopped 

1 large celery stalk, sliced crosswise into 1/4 inch thick pieces 

2 tsp. minced garlic 

1/2 tsp. kosher salt 

1/2 tsp. black pepper, plus more for garnish 

3 thyme sprigs, plus chopped for garnish 

1 bay leaf 

4 C. cooked turkey, torn into 1 inch pieces 

1 C. uncooked wild rice

2 tbsp. fresh lemon juice

Stir together broth, carrots, onion, celery, garlic, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on low until vegetables are tender and mixture is fragrant, about 3 hours.

Uncover cooker and stir in turkey and wild rice. Cover and continue cooking on low until rice is tender, about 1 1/2 hours. Uncover cooker and stir in lemon juice.  Ladle into bowls and garnish with thyme and black pepper.

Classic Braised Beef

 This recipe called for a chuck roast.  I am going to try it using short ribs.  We’re supposed to get the first real cold weather of the season next week.  This might be on the menu.

3 1/2 pound boneless beef chuck roast 

1 tbsp. kosher salt

2 tsp. pepper

2 tsp. garlic powder

4 tsp. olive oil

2 tbsp. butter

1 onion, chopped 

1lb. cremini mushrooms, halved

1 head garlic, peeled and halved

1 C. red wine

3 sprigs thyme

2 bay leaves 

2 tsp. Worcestershire sauce

1 C. low sodium beef broth, plus more as needed 

3 carrots, peeled and chopped into 2 inch pieces 

Chopped fresh parsley for garnish 

Preheat oven to 325 degrees. Season beef roast with salt, pepper, and garlic powder.

Heat oil in a 5-6 quart Dutch oven over high heat; add beef. Reduce heat to medium high and cook until beef releases easily from bottom of pot and a golden brown crust has formed, about 4 minutes. Turn meat and repeat, cooking until brown on all sides. Transfer meat to a plate.

Add butter, and mushrooms to drippings.  Cook, stirring frequently, until softened, about 5 minutes. Add garlic; cook stirring constantly, about 1 minute.  Add wine, then use a wooden spoon to scrape up the browned bits from bottom of pot. Return meat and any accumulated juices to pot.  Add thyme, bay leaves and Worcestershire sauce.

Pour in beef broth. Bring mixture to a simmer. Remove from heat and bake, covered, 2 hours and 15 minutes.  Add carrots to pot.  Cook until meat is very tender and carrots are tender, about 45 minutes more. Remove thyme and bay leaves before serving. Garnish with parsley.

Mac and Cheese for a Friend

 Chickpea pasta

1/2 stick butter, plus 1 additional tablespoon 

4 tbsp. whole milk, then an additional 2-2 1/2 cups

Choose your cheese, I like sharp cheddar so I go heavy on it with smoked Gouda, mild cheddar, shredded Velveeta

Cayenne pepper

Garlic powder

Black pepper 

Riced cauliflower and shredded carrot

Make pasta according to package directions.

In a saucepan, melt the butter and then add the flour stirring constantly until a paste forms.  Before it turns brown, add in the rest of the milk.  Stir in the cayenne, garlic, and pepper.  Stir for 5 minutes then add your shredded cheese.  Keep stirring.  If it gets too thick, add more milk.  If it’s too thin, add more cheese.  When it’s smooth and velvety, put the past into a pan sprayed with cooking spray and then pour the cheese sauce over.  Stir to combine.  

For your “breadcrumb” topping, melt a tablespoon of butter in a sauté pan.  Add riced veggies. Toast until they start to get golden. Spoon over mac and cheese.  Bake in a 375 degree oven for 45 minutes until edges start to brown.  Enjoy!

Rachael Ray's Spicy Chorizo Sloppy Joes

 I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rachael Ray show.  I watched a lot of her shows while I was recovering from chemo back in 2015.  I still make a few of the recipes from back then.  I made this the other night and of course took no photos.  I made a couple of tweaks and we liked it a lot.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red field pepper, seeded and chopped--I used red and yellow bell peppers
  
• 1 large jalapeno pepper, seeded and chopped; can sub a Fresno or any chili
  
• 1 rib celery with leafy top, finely chopped--I skipped the celery
  
• Salt and pepper
• 4 cloves garlic, chopped or grated
• 1½ pounds 85% ground sirloin or plant-based beef substitute
• ½ pound fresh beef or pork chorizo or soy-based chorizo substitute

 

For the Joes, heat oil in a cast-iron skillet or Dutch oven over medium-high heat. Add onions, peppers and celery, season with salt and pepper and soften a few minutes. Add garlic and stir a minute. Add beef and chorizo and brown and crumble, then stir in the sauce, reduce heat to low and simmer a few minutes for the flavors to combine.

    For the sauce

 

• One 8-ounce can tomato sauce
• ½ cup beef stock or bone broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cayenne pepper sauce (Rach likes Frank’s RedHot)--I used Smoked Chipotle Tabasco
  
• 2 tablespoons cider vinegar
• 2 tablespoons light brown sugar

 For the sauce, whisk the ingredients and set aside. 

Toppings:

• Finely chopped white onion
• Sliced bread and butter pickles--I served with kosher dill chips
  

Serve the sloppy Joes with a pile of rolls and the toppings.

Two Corn Chicken Posole

 Try this recipe in your crockpot.  It’s a great meal for a party.

2 C. diced onion 

1 tbsp. minced garlic 

1 1/2 tsp. ground cumin 

1 tsp. dried oregano 

1 tsp. chili powder

1 28oz. can green enchilada sauce

1 29oz. can hominy, rinsed and drained 

1 15oz. can whole kernel corn, drained 

1 14.5oz. can diced tomatoes, not drained

2 C. chicken broth

3lbs. boneless skinless chicken thighs; I will likely use chicken breasts

Topping options

Shredded cabbage 

Sliced jalapeños 

Diced avocado 

Sliced radishes 

Shredded Monterey Jack cheese

Chopped cilantro 

Lime juice

Combine all ingredients except chicken in a slow cooker.  Add chicken and push down to submerge. Cover and cook 8 to 10 hours on low or 4 to 5 hours on high.

Remove chicken and shred with forks.  Add chicken back to stew.

Serve in bowls with toppings as desired.