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:
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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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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
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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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Tomato Soup with Grilled Cheese

Tomato Soup with Grilled Cheese
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4 tablespoons butter 1 onion, finely chopped 2 garlic cloves, minced 28-32 ounces crushed tomatoes (home canned is best) 3 cups chicken stock (or vegetable) ¼ cup heavy cream Salt and pepper, to taste Fresh basil Grilled cheese: 8 slices Sourdough bread 8 slices Raw milk cheese Butter
Servings Prep Time
4 servings 5-10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5-10 minutes
Cook Time
15 minutes
Tomato Soup with Grilled Cheese
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4 tablespoons butter 1 onion, finely chopped 2 garlic cloves, minced 28-32 ounces crushed tomatoes (home canned is best) 3 cups chicken stock (or vegetable) ¼ cup heavy cream Salt and pepper, to taste Fresh basil Grilled cheese: 8 slices Sourdough bread 8 slices Raw milk cheese Butter
Servings Prep Time
4 servings 5-10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5-10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
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Instructions
  1. In a large pot, melt 1-2 tablespoons butter over medium heat. Add onion and cook until they begin to soften, about 2-3 minutes. Stir in the minced garlic and cook until the garlic smells delicious. Add the tomatoes, the stock, salt and pepper to taste.
  2. Bring to a boil and then simmer for about 15 minutes. Stir in the fresh cream and garnish with fresh basil, torn into small pieces.
  3. While the soup is cooking, butter each piece of bread, cut your cheese, and grill the sandwiches are golden brown.
  4. I recently a saw a video that made rolled grilled cheese. They basically rolled out the bread to make it flatter, added the cheese and rolled it up and then grilled on all sides. Easy dippers for something different.
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Egg Drop Soup

Egg drop soup

Egg Drop Soup
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Servings
4 servings
Servings
4 servings
Egg Drop Soup
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Pour your broth into a medium sauce pan and bring to a boil.
  2. In a small bowl, whisk together the eggs.
  3. Once broth comes to a boil, slowly add in the eggs until they stream through.
  4. Serve immediately.
Recipe Notes

NOTE: There are many options for add-ins, like sliced mushrooms, sliced green onions, corn and peas are great examples. Fresh ground ginger, salt and pepper are also great spice options.

It's really about what you like and how simple you want to keep this fantastic and nutrient-dense meal.

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Steamed Clams and Pasta

Clams and pasta

Steamed Clams and Pasta
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Servings
2 servings
Servings
2 servings
Steamed Clams and Pasta
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Servings
2 servings
Servings
2 servings
Ingredients
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Instructions
  1. Put the oil and garlic in a pan big enough to allow the clams to fit in a single layer. Cook the garlic over medium heat for 2-3 minutes. Add the wine and let it cook until it's cooked down to about 1/2 of the liquid.
  2. Add the clams, cover and cook until they start to open up. This took about 5-6 minutes. Add the butter and cover and continue cooking until the clams open up all the way.
  3. If you have any that don't open, discard them.
  4. In the meantime, cook your pasta. Save a small amount of your cooking water to add back to the drained pasta, once it's cooked to your liking.
  5. I added just butter and some herbs de provence and some fresh chives and mixed well.
  6. Place in a serving dish, top with steamed clams and serve with a side salad and crusty sourdough bread.
  7. Enjoy!
Recipe Notes

(Note: I took a couple beautiful pictures that disappeared from my camera, so I am happy to share this photo which looks similar to what I made which is courtesy of www.restarauntwidow.com)

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Liver, Bacon and Potato Sauté

Liver, bacon potatoes

Liver, Bacon and Potato Sauté
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Servings
4 servings
Servings
4 servings
Liver, Bacon and Potato Sauté
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Cube the potatoes. Place in a medium pot of cold, salted water. Bring to a boil and cook 12-15 minutes or until tender. Drain
  2. Heat the cooking fat in a skillet. Add the potatoes and fry them until they have a nice crisp on them. Once done, place on a plate and place in a warm oven.
  3. Place the bacon and onion into the skillet you cooked the potatoes in. Cook until the bacon gets crispy.
  4. While the bacon is cooking, mix together the flour, paprika and pepper together. Place the liver in and give a good toss to coat.
  5. Add the liver to the pan of bacon and onions. Cook for approx. 3-5 minutes, until the liver is done. Add the potatoes and mix well.
  6. I added the broth to the pan and let it cook for a couple minutes until it gets thick and bubbly. You can also remove all the meat and potatoes from the pan and stir in the broth, cook until thick and bubbly and pour over the meat and potato mixture.
  7. Top with a good dollop of sour cream or yogurt and add some fresh parsley to taste.
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Mango and Quinoa Salad w/Dressing

Mango and Quinoa Salad

Mango and Quinoa Salad w/Dressing
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I made this yummy salad right after the new year because I was craving clean and fresh and I happened to have mangos, which I don’t usually, so what a perfect pairing. Try it out and see what you think. I’ve eaten most of this as a quick meal that’s light, clean and full of flavor. I adapted the original recipe from something I saw on Food52.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Mango and Quinoa Salad w/Dressing
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I made this yummy salad right after the new year because I was craving clean and fresh and I happened to have mangos, which I don’t usually, so what a perfect pairing. Try it out and see what you think. I’ve eaten most of this as a quick meal that’s light, clean and full of flavor. I adapted the original recipe from something I saw on Food52.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Cook the quinoa: In a saucepan bring the quinoa and water to a boil. Reduce the heat to a simmer, cover and cook until most of the water has been absorbed, which takes about 15 minutes. Fluff it up with a fork.
  2. Chop the onion and set aside.
  3. Pit and slice the mangos. Squeeze the mango seeds as there is quite a bit of juice and add to the mangos.
  4. Make the dressing. Whisk the juice, oil, ginger and salt and pepper together.
  5. Mix the quinoa, mango, beans and cilantro or parsley together. Place the greens on a plate, top with the quinoa mixture, add some onions and avocado slices and drizzle with the dressing. Add further salt and pepper if you desire. Enjoy…so yummy!
Recipe Notes

If using as a side dish, it will serve more like 6-8

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Beef Stew (Garlic and Rosemary style)

Rosemary and Garlic Beef Stew

Beef Stew (Garlic and Rosemary style)
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In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods. A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well. This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie. I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house. Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request. I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
Servings
6-8 servings
Cook Time
4-8 hours
Servings
6-8 servings
Cook Time
4-8 hours
Beef Stew (Garlic and Rosemary style)
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In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods. A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well. This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie. I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house. Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request. I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
Servings
6-8 servings
Cook Time
4-8 hours
Servings
6-8 servings
Cook Time
4-8 hours
Ingredients
Servings: servings
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Instructions
  1. Wash your produce and chop the celery, carrots, and onion. Cut the potatoes into bite-sized pieces and put into the bottom of your crockpot or pan.
  2. Add the flour, salt and pepper into a mixing bowl and add the stew meat and toss to coat the meat.
  3. In a large cast-iron skillet, heat the oil and add the garlic, cooking about a minute or so. Add the floured meat, along with the rest of the flour in the bowl. Let the meat cook until nice and browned on all sides. I found it works best if you don’t keep stirring it. Let it cook a few minutes and then turn, let it cook a few minutes, turn, until it’s all nicely brown.
  4. Add the meat on top of the vegetables in your pot.
  5. Turn the heat down, add the broth to the skillet along with the mustard, Worcestershire, tamari, sucanat, rosemary and thyme to the skillet, stirring to combine the brown bits in the skillet with all the other goodies until mixed and everything is dissolved off the bottom of the skillet.
  6. Pour this sauce over all the other goodies in the pot. It probably won’t cover everything, that’s okay.
  7. I cooked this on high for 4 hours or you could cook on low for 8 hours. If using the stovetop, medium-low, stirring occasionally for about 4 hours.
  8. Add more salt if needed, stir well and serve with your favorite sourdough bread!
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Open-Faced Barbeque Chicken Melts

Barbeque Chicken Open Faced Sandwich

Open-Faced Barbeque Chicken Melts
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Since I make bone broth a lot, I have chicken meat that I canned. This worked well for this recipe or you could use leftover chicken meat as well. I love a good zingy barbeque sauce and since most of the store-bought versions have less than desirable ingredients, it’s super easy to make your own. This kind of sandwich really is easy to adapt to anything that your family likes or has on hand for that matter. I had a couple mushrooms that needed to be used, therefore they got added, but if you don’t like them, don’t use them. It’s that easy and easy for a quick lunch or supper.
Servings
3 slices
Servings
3 slices
Open-Faced Barbeque Chicken Melts
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Since I make bone broth a lot, I have chicken meat that I canned. This worked well for this recipe or you could use leftover chicken meat as well. I love a good zingy barbeque sauce and since most of the store-bought versions have less than desirable ingredients, it’s super easy to make your own. This kind of sandwich really is easy to adapt to anything that your family likes or has on hand for that matter. I had a couple mushrooms that needed to be used, therefore they got added, but if you don’t like them, don’t use them. It’s that easy and easy for a quick lunch or supper.
Servings
3 slices
Servings
3 slices
Ingredients
Servings: slices
Units:
Instructions
  1. In a cast-iron skillet, heat the oil over medium-heat. Add the garlic and onions and cook for approx. 5 minutes, stirring so as not to burn them.
  2. Reduce the heat to a low setting and add the ketchup, sorghum or molasses, sucanat, peppers, vinegar, Worcestershire sauce and salt to taste and stir.
  3. Let this simmer together for 2-25 minutes. Taste when done and adjust taste to your liking, more salt or sugar. This is a good recipe to make ahead of time and have on hand for those times when you want to barbecue your meat or add sauce to your dishes.
  4. Once the sauce is done, or if you made ahead of time, as I like to do, the sandwich melt becomes quick and easy.
  5. In a bowl, add the chicken, the mushrooms, additional onion, if you like or any other add-ins your family likes. Mix in enough sauce to coat the meat to your liking.
  6. Place the sourdough bread slices or open face sourdough buns on a baking sheet or stone and add your barbeque meat to the top. Pile on as much as you like.
  7. Sprinkle the top with cheese, again as much or little as you like and bake for 10-12 minutes or until heated through and cheese is melted. I did this at 375 degrees but you could do at 350 for 5-8 minutes and switch to broil and brown the cheese, either works great. It’s really a matter of preference.
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Chicken Fajitas

Chicken fajitas

Chicken Fajitas
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Servings
4 servings
Servings
4 servings
Chicken Fajitas
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
  2. Heat a grill pan or basket over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
  3. Recipe adapted from www.cookinglight.com
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