Friday, October 3, 2014

Thick Like Stew Cabbage, Bean and Sausage Soup

It's cool and rainy here, so I thought for dinner, soup would be in order.  Maybe I got carried away, but this one is thick with beans and vegetables, along with a little Italian sausage.  Dinner tonight and lunch for a few days....

Makes about 6 quarts

1 pound white beans, soaked overnight and then simmered for about 45 minutes in plain water until done
1 pound Italian sausage links, baked in a 350F oven for 20 minutes
2 Tbl olive oil
1 medium onion, diced
4 cloves minced garlic
1/2 tsp crushed red pepper flakes
One very large carrot, sliced into thin rounds
One very large potato, peeled and diced
10 cups chicken broth
1/2 head cabbage, chopped
Salt and pepper to taste

In a large soup pot, warm the olive oil and add the onions and garlic.  Saute until soft.
Slice the baked Italian sausage into rounds, add them to the pot along with the crushed red pepper flakes.  Saute for about 4 to 5 minutes.
Add the sliced carrot and diced potato along with the chicken broth.  Bring up to a boil and then simmer for about 15 minutes.
Add the cooked white beans.
Stir in the chopped cabbage and simmer until wilted.  Season to taste with salt and pepper.

Monday, September 22, 2014

Meaty Four Cheese Lasagna

My mom made the BEST was meaty and cheesy and was wonderful cold the next day.  I've made a few substitutions and added an extra layer of cheese here, but it's still as I remembered!

Friday, August 22, 2014

What To Do With Huge Zucchini

If you grow zucchini in your summer garden, you know where I'm coming from here.  At least one gets the best of find this HUGE squash hidden under the leaves.  What to do with it?  Stuff it!
This isn't really a recipe but might give you some ideas...I had a zucchini that was fat and about 14 inches long.  I sliced it lengthwise and scooped out the seeds and some of the flesh, brushed the cut sides with olive oil and sprinkled with salt and pepper  Then into the oven to bake and soften that baby up for about 20 minutes. (about 350F)

Then I browned ground beef, onions, green pepper and garlic and added a couple of small diced tomatoes and about a cup of tomato sauce. Season with whatever herbs you like...I added dried basil, oregano, salt, black pepper and some crushed red pepper flakes.  I let the mixture cool a bit and then stirred in some olives and shredded mozzarella.

Pile the zucchini boats with the ground beef mixture and bake, covered, for about 30 minutes.  Uncover and place some provolone slices on top and return to the oven, uncovered, to let the cheese melt.  Dinner's ready!

Pictured is just before going in to the oven.