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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Beet and Spinach Salad

Beet and spinach salad

Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Place spinach in a large bowl.
  2. Heat oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes.
  3. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Recipe Notes

Note: I peeled, cut and steamed the beets separately. This takes approx. 15 minutes as you want them slightly crisp, not mushy.

The original recipe, minus my tweaks came from Eatingwell.com

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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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