Ham and Bean Soup

Ham and Bean Soup
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This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ham and Bean Soup
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This is a must when you have leftover ham
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Servings Prep Time
8 10-15 minutes
Cook Time Passive Time
95 minutes 8 + hours
Ingredients
Servings:
Units:
Instructions
  1. The night before, rinse the beans, then cover with water and soak overnight. The next day, drain the beans.
  2. In a large pot, add the water and salt and bring to a boil. Add the ham bone, beans, onion, celery, carrots, garlic, mustard and bay leaves. Give a stir and reduce heat and simmer for an hour or more.
  3. Remove the ham bone. My dogs love these yummy leftovers. At this point, add the chopped ham and the ground pepper, and simmer for another 30 to 45 minutes.
Recipe Notes

This is a great soup to make ahead, enjoy some now and freeze some for later.
Enjoy!!!

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Tomato Juice

Tomato Juice
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A tasty version without any chemicals, preservatives or any added ingredients.
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Tomato Juice
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A tasty version without any chemicals, preservatives or any added ingredients.
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 quarts 5 minutes
Cook Time
30 minutes
Ingredients
Servings: quarts
Units:
Instructions
  1. Wash tomatoes well and place them in a large pot and cook over medium to low heat, stirring occassionally. Depending on how many you do, this will take any where from 20-30 minutes.
  2. When they are soft and they have released juices, turn off the heat. Using a sieve, press the tomatoes, a few at a time, through the sieve to release the juice. You will end up with tomato skins and seeds, which are great composted or I feed them to my chickens, they love them.
  3. Have your clean, hot jars ready. An easy way to heat your jars, place on a cookie sheet and put into a 300 degree oven for approx. 10 minutes.
  4. Put the hot juice into the jars adding a teaspoon of salt. More or less to your liking. Place a hot lid and ring on the jar and place into your hot water bath canner or use a pressure canner. That's my preference but use what you have.
  5. If processing using a hot water bath, bring water to a boil, place jars into pan, making sure the jars are covered and return water to a boil and process for 10 minutes. If using a pressure canner, process for 25 minutes at 10 pounds of pressure.
  6. Remove hot jars and let cool, label and enjoy!
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Vegetable Soup Mix

Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Ingredients
Servings:
Units:
Instructions
  1. If using fresh tomatoes, blanch them first to easily skin them and cut up. If you haven’t blanched before, bring a large pot of water to a boil, gently crop the tomatoes, a few at a time, into the water. It will only take about 30-60 seconds for the them to be ready. Usually the skin splits a little. Remove them and put into a bath of cold water to stop the cooking and to make them easier to handle. Once cooled enough to handle, remove the skins, core them (removing the stem portion) and cut up into chunks.
  2. Add all the vegetables to a large stock pot. Add broth/water and bring to a boil for about 5 minutes or so. Season with salt and pepper, if using.
  3. Make sure you have clean jars and hot preferably or at least warm, not cold jars. Hot liquid into cold jars doesn’t do well. Leave about an 1” headspace and add your lid.
  4. I processed the jars at 10 pounds of pressure for 75 minutes. Pints would be about 60-65 minutes.
Recipe Notes

NOTE: A similar version has been a Valenti Family staple for years and years. I love the convenience and it’s a great way to enjoy your garden bounty or that of your local markets. I always use organic when possible and highly recommend it for you as well. Eliminating toxins and pesticides leads to a healthy gut system and overall good health.
This is also a great base, which means add meat if you wish or if you like other veggies, feel free to add or replace items. The key is to make something you and your family will eat and enjoy!

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Roasted Tomato Sauce

Roasted Tomato Sauce
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Makes approx. 1 quart or 2 pints
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Roasted Tomato Sauce
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Makes approx. 1 quart or 2 pints
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Servings Prep Time
1 quart 15 minutes
Cook Time
2 hours, 20 minutes
Ingredients
Servings: quart
Units:
Instructions
  1. In a large bowl, mix the oil, garlic, onion, and Italian seasoning together. Wash and cut up tomatoes and add to the bowl with the oil and mix well.
  2. Preheat oven to 300 degrees.
  3. Line a baking sheet with parchment paper or spray with cooking oil. Place tomatoes on the baking sheet and top with the basil and rosemary and sprinkle Jazzy salt (or salt and pepper) to taste over all.
  4. Roast in the oven for about 2 hours. Increase the heat to 400 and roast another 20 minutes.
  5. Once done, remove the pan from the oven and let cool for a few minutes. I used my food processor to puree to the desired consistency I liked. It only takes a few pulses. If you’d like it thinned down a bit, add a little bit of water. You can also use a blender to do the job.
  6. Serve right away with your favorite pasta or meat dishes. Or, if making several pans at once, hot pack into hot jars and can for later use, which is what I typically do. Enjoy!!!
Recipe Notes

Warning: Your house will smell AMAZING!!! My husband’s mouth was watering!

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Sourdough Bread Pudding

Sourdough Bread Pudding
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Servings
8 servings
Servings
8 servings
Sourdough Bread Pudding
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 350 degrees.
  2. Cube up sourdough bread and place into a 2-quart casserole that is greased or sprayed. In a large sized bowl, beat together the milk, eggs and yolks, sugar, vanilla, and the autumn blend. Add in the raisins.
  3. Pour mixture over the bread cubes and give a stir.
  4. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Whip up some fresh cream and serve warm. Add a sprinkle of autumn blend on the top if you like. YUMMMMM
Recipe Notes

SIDE NOTE: If you’d like this to be fluffier, how I like it best…mix all together and put in the frig for a few hours or even overnight and then bake as instructed above.
Let me know how you like it!!!

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Soaked Granola

Soaked Granola
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With Gluten-free and Dairy-free options
Servings
10 cups
Servings
10 cups
Soaked Granola
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With Gluten-free and Dairy-free options
Servings
10 cups
Servings
10 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large glass bowl and add kefir, buttermilk or coconut milk, water and vinegar; stirring well to combine. Add oats and rye flakes (or buckwheat groats); mix well. Cover the bowl and place it in a warm area of your home for a 12-24 hours. Once oat mixture is done soaking, you're ready for STEP TWO: BAKING. Notes
  2. GF Option: If you're gluten-free you can use ground buckwheat grouts for the soak. You can decrease the amount to 1 cup of ground buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or ground buckwheat groats is because they contain the phytase necessary to help break down the high levels of phytic acid in oats. Oats do not contain much phytase so soaking them without a phytase booster (like rolled rye, or ground buckwheat groats for those who are GF) doesn't do much to reduce the phytic acid.
Recipe Notes

STEP TWO: BAKING

3/4 cup raw honey
1/2 cup organic pure maple syrup
1 tsp unrefined sea salt
1 tbsp. ground cinnamon
1 tbsp. pure vanilla extract
Instructions

After soaking time is completed, preheat oven to 200° F.
Add the honey, maple syrup, salt, cinnamon, and vanilla to the bowl of soaked oats. Stir until well combined.
Spread the mixture out over two 12x17-inch rimmed-baking sheets. You may line with parchment paper if you like. Bake for 8 hours, turning the granola after two to three hours. Then turn off oven and allow to remain in the oven until completely cooled.
Remove cooled granola from the oven and mix in any “add-ins” you’d like. The possibilities are endless. I love raisins, cranberries, walnuts, almonds, coconut flakes, other dried fruit options like apricots, bananas, etc. Makes 10-cups of granola (without add-ins).
Serve with as a great breakfast cereal, as a trail mix or over your favorite yogurt or cottage cheese. This recipe has been shared by many, including The Nourishing Home and Cooking God’s Way, which are excellent references.
Notes

It is important to turn granola (mix up) after 2 or 3 hours to avoid the big pieces that will occur if you don’t stir it. Take a spatula and flip pieces of the moist granola over and kind of chop it up into smaller pieces.

I haven’t found it really necessary to do this step again, although some recommend it. Once I’ve stirred it the first time, it seems to be fine. Return the pans back to the oven and let them continue drying for the remainder of the time. Once you’ve reached about 8 hours total, turn off the oven and let the sheets remain there until the oven is completely cool.

If you’re checking the granola before turning off the oven and find that it’s not completely dry, that’s okay. It will continue to dry after you’ve turned off the oven.

Due to some variances in oven temperatures, you may find that your granola isn’t as dry as you’d like it, just pop it back into a 200 degree oven for another 30 or so minutes and repeat the same process. Turn off the oven and let it cool completely.

Once dry, mix in other items you might want in your granola. I put into storage containers. If you don’t eat it fast enough, which is never a problem for me, you can put some in the freezer to help keep it fresh.

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Tomato Cucumber Onion Salad

Tomato Cucumber Onion Salad
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Tomato Cucumber Onion Salad
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Ingredients
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Instructions
  1. Cut up tomatoes into bite sized pieces. Slice cucumbers and I usually cut the slices in half. Slice onion and pull apart into smaller pieces.
  2. Add the veggies into a bowl. In a smaller bowl, add the oil, vinegar, salt, pepper and Italian seasoning mix to taste. Whisk together and add to the bowl of veggies and toss to mix.
  3. Enjoy this simple but beautiful salad as a side to any of your favorite dishes. Shown here being served with a Mahi Mahi grilled burger. This is one of our go-to sides in the summer when tomatoes and cucumbers are plentiful.
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Whipped Cinnamon Honey Butter

Whipped Cinnamon Honey Butter
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Over the holidays, I was putting together gift baskets and I wanted something just for fun and this became it. My youngest, Amber, told me she made pancakes, cooked in this and then topped with it…yummmmm! See what you think.
Whipped Cinnamon Honey Butter
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Over the holidays, I was putting together gift baskets and I wanted something just for fun and this became it. My youngest, Amber, told me she made pancakes, cooked in this and then topped with it…yummmmm! See what you think.
Ingredients
Servings:
Units:
Instructions
  1. Put all the ingredients into a small mixing bowl and whip together until nicely blended and fluffy.
  2. Use immediately and refrigerate any leftovers. If you don’t like cinnamon, don’t put it in and just have a nice honey butter. Either way is super delicious.
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Braised Asparagus

Braised Asparagus
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Servings
4 servings
Servings
4 servings
Braised Asparagus
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Heat oil in a 12-inch sauté pan over high heat. Add asparagus in as close to a single layer as possible, season with salt and pepper, and cook without moving until lightly browned, about 1 1/2 minutes. Shake pan and cook until browned again, 1 1/2 minutes longer. Add stock and butter to pan and immediately cover.
  2. Continue to cook until asparagus is completely tender and stock and butter have emulsified and reduced to a shiny glaze, 7 to 10 minutes. If stock completely evaporates and butter starts to burn before asparagus is cooked through,top up with a few tablespoons of water. Serve immediately.
Recipe Notes

Recipe adapted from www.seriouseats.com

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Strawberries and Fresh Whipped Cream

Strawberries and Fresh Whipped Cream
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Strawberries and Fresh Whipped Cream
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Ingredients
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Instructions
  1. Beat cream in a glass bowl until it forms soft peaks. Add in the vanilla and sweetener of choice.
  2. Wash and dry organic or non-sprayed strawberries and enjoy a beautiful summertime treat.
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