Souper Easy Minestrone

I originally got this recipe from a friend some years ago.

We made this for our friends this last weekend .. and made enough for us too--easy to do when it's this soup! It freezes alright too.

Every season's Minestrone is going to have different fresh veggies in it, substitute rice for the pasta, ..etc.. Have fun and be creative with it! :)

First thing is first.. start off making your broth. Home made broth always taste much richer we think. There are carrots, onions, celery, and herbs added to the chicken carcasses. Add enough water to cover well. Let this burble along for a good 3 hours or so. Your house will smell delicious!

In the meantime...as your stock is getting closer to being done....

Saute 2-3 chopped carrots, 2-3 stalks of chopped celery, a chopped onion--red if you have it (I didn't)

while that is sizzling nicely, chop and prepare some squashes--I used zucchini and a yellow crookneck, and you'll also want to add in some green beans. If you don't have fresh, we have used canned, and those work just as well.

Sautee sausage and set aside--you'll add this as your soup is closer to being done.. it's also completely optional! Instead of the traditional 'sausage' package you see in the store, we tend to buy ground pork and add our own spices to it. I don't like all the weird preservatives in store bought sausage...

Every Minestrone must have greens! Since I am on a Kale kick.. well, that is what we used! ;) But you can just as easily use beet greens, chard, mustard...

Set aside the veggies, you'll add these a little later.

To the tender carrots/celery/onion add your now strained broth.

**Straining the broth can be a bit messy, so make sure you have a large pot/bowl and a big sieve and some towels. It's easier with two people too! :) We picked the chicken off the bones and froze that for something else later, and discarded the onions, and fed the chickens the cooked carrots. :) **

After the broth is added to the sauteed veggies... chop up the red potato you forgot about and put that in too.. allow it to become almost fork tender before adding the squashes/beans/kale mix.

Add a can of beans--you can use just about whatever you have on hand here--I prefer to use kidney beans or small white beans. I think this is a mix of the kidney beans, black beans and pinto beans. Add your prepared sausage here too, if you have chosen to have some in your soup.

And very last, toss in handful of your favorite pasta. Smaller is better, and some sort of not-spaghetti... think mini-bows, macaroni etc.

Cook till the noodles are al dente and enjoy with a nice crusty bread!

My husband spiced this up with Johnny's, Basil, Pepper, and some Italian Seasoning mix.

It might be necessary to add more broth--this is a very forgiving recipe--you can add what you need, and adjust your seasonings as your tastes prefer. Usually on the leftover night, if we are having this, I definitely have to add water!

hop on over here

I decided it would be better to organize foodie stuff into it's own blog, rather than one looooong unending page.

....From the olden files.....

Easy as Pie

'Quiche'

What to do with all these beautiful eggs?

eat them of course!

even the cracked shells are pretty aren't they?

So, I hate to make pie crusts.. :)

cover up your wrecked pie crust with fresh veggies...

I love easy to use real bacon bits...

I also sprinkled grated cheese on here....

mix up those purty eggs

add spices, I used fresh cracked pepper, fresh ground sea salt and a dill mix

add sliced 'maters, sprinkled with basil and a little more cheese.

bake for about an hour, or until your crust is not doughy anymore.

viola!

dinner.

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Right From Scratch Tuna Casserole:

Make a 'roue' of equal parts butter and flour. I melted ~ 6 T butter, sauteed some onion, lil sweet peppers, and mushrooms, then sprinkled on ~ 6 T flour. I like to continue with the sautee-ing here to 'cook' out some of the flour flavor, and let it all take on a nice buttery yumminess. Then I added ~ 5 cups milk here too, over all that stuff and stirred constantly till it was a nice thick consistency.

I also used Johnny's Seasoning Salt, Fresh ground Pepper, and a little Dill

There's two cans of Tuna here and

what Tuna Casserole would be complete without frozen Peas? Dump in whatever looks right. ;)

I topped with Parmesan cheese (a staple in the freezer) and Panko bread crumbs.. baked till golden.. actually.. baked while I was out side putting away animals for the night.... then it was

DONE:

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Weeknight Stew

I was having a huge craving for Kale and Sweet Potatoes..

chop up your sweet potatoes and kale

set aside.

Save all the yummy Undesirables for the goats and chickens!

Sauté your chosen Stew Veggies in olive oil--we had onions, peppers, garlic, carrots, and celery..

add your stew meat here too, before the veggies get too soft. I wanted to sauté the meat and veggies together so the veggies would pick up some of the beef flavoring.. mmm! The picture of the meat and the vegetables was not a very pretty one. lol!

Chop up the canned 'maters while those things are sizzling away.. these are from my dad and his garden :) and I used my favorite chopper thing - the Salsa Maker! Set those aside too.

Because I like a little thicker sauce for the stew, I sprinkled some flour over the sautéing veggies/meat, remember to cook out the flour flavor too...

Add your chopped tomatoes... I also found some mushrooms belatedly, so I tossed those in too.. ;)

Add stock--I used beef stock--store bought.. And I added enough to cover the veggies plus a bit extra.

See, I told you no measuring.. ;)

Toss in the Kale and Sweet Potatoes... that will cook down nicely..

For spices I used an all purpose no salt mix.. Pepper, and some parsley. The store bought beef stock was plenty salty.

Let this continue to bubble along until the Potatoes are cooked till fork tender.

Enjoy!