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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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
Units:
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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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
Servings: servings
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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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Dilly Kraut

Dilly Kraut

Dilly Kraut
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Servings
1-2 tablespoons
Servings
1-2 tablespoons
Dilly Kraut
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Servings
1-2 tablespoons
Servings
1-2 tablespoons
Ingredients
Servings: tablespoons
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Instructions
  1. If using the starter culture, place ½ cup of water in a glass measuring cup and add the sugar or juice. Then add the culture and stir until dissolved. Let the mixture sit while you chop your vegetables – anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Remove and discard the outer leaves and core of the cabbage.
  3. Shred the cabbage and place it in a large bowl.
  4. Peel and shred the carrots and the beets and then add them to the bowl.
  5. Add the garlic, lemon juice, and dill to the bowl, and mix until thoroughly combined.
  6. Transfer the vegetables to a 1-gallon glass or ceramic container that can be securely sealed.
  7. Add the culture and fill the container with filtered water, leaving at least 2 inches of headspace to let the vegetables bubble and expand as they ferment.
  8. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
  9. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered.
  10. If any mold formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy vegetables and push the rest back under the water.
  11. After 6 days, place the vegetables in cold storage or the refrigerator.
  12. Storage Note: These veggies can be stored in a covered airtight container in the refrigerator for 9-12 months or longer!
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