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Minestrone Soup

How we got started making Minestrone Soup. Many years ago Sarah and I volunteered for Habitat for Humanity. Several of our friends and family were volunteering to help build houses. She was too young to work on the houses so we volunteered to cook lunch during the week college students were working on the houses. We made crab pots full of this soup and served it with sandwiches. It worked out so well that after that we made it for youth group events, feeding the homeless, etc. through the years. And still make it today.

We started with the Betty Crocker Recipe of Minestrone for a Crowd

https://www.bettycrocker.com/recipes/minestrone-soup-for-a-crowd/f8dbb414-d5db-433f-a36d-337fcaa7332e

Ingredients

  • 2cloves garlic, finely chopped
  • 1medium onion, chopped (1/2 cup)
  • 2small zucchini, chopped (2 cups)
  • 2medium carrots, sliced (1 cup)
  • 2medium celery stalks, chopped (1 cup)
  • 1can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1carton (32 oz) Progresso™ chicken broth (4 cups) or 4 cups water
  • 4cups tomato juice
  • 1cup dry red wine or water
  • 1tablespoon dried basil leaves
  • 1teaspoon salt
  • 1/2teaspoon dried oregano leaves
  • 1/4teaspoon pepper
  • 2cups uncooked rotini, mostaccioli and shell pasta

Steps

  • 1
    Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
  • 2
    Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
  • 3
    Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.

Redding Version

Substitute additional chicken broth for the tomato juice occasionally.

I omit pasta for those gluten intolerant.

Add a couple of yellow potatoes, and some fresh spinach leaves, and use fresh herbs when available, a can of garbanzo beans, and red beans and 1/2 cup of yellow lentils.

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Easy Gluten-Free Cornbread

Gluten-Free Cornbread
Gluten-Free Cornbread

I bake gluten-free cornbread for my husband. According to the last three doctors and numerous tests, they have run my husband cannot tolerate gluten. He does, however, eat corn and loves to have a nice hot skillet of cornbread to accompany a bowl of beans. The two happen to go together right?

Can you imagine I have run out of the regular cornmeal? So instead I used masa flour. He really likes it. It has a softer texture than the regular stone-ground cornmeal I have used in the past. Here is the latest recipe I have come up with based on available ingredients at home.

Easy Gluten-Free Cornbread

1 cup of instant corn masa flour

1 cup almond flour

4 tsp. baking powder

1/2 tsp. salt

1 cup milk

2 eggs

1/4 cup oil.

Preheat oven 425°. Bake in a small oiled iron skillet or pie plate for 20 minutes or until done. The top and sides should be golden brown and it should pull slightly away from the sides.

Let me know if you try this recipe?

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Gluten-Free Lemon-Coconut Bonbons

Today I made some no bake coconut bonbons. These are gluten-free. I found a recipe at My Incredible Recipes and as many of us do and changed it up a bit to make Tiffany’s birthday bonbons.

Gluten-Free Chocolate Coconut Bonbons

The original recipe for No Bake Coconut Snowballs can be found here:

No Bake Coconut Snowballs

Gluten-Free Lemon Coconut Bonbons

Use the ingredients for the recipe for No-Bake Coconut Snowballs and add about 3 Tablespoons of lemon juice and a teaspoon of vanilla flavoring to the original recipe. I put everything into the food processor and processed. I then made balls and refrigerated them. I dipped them in white chocolate ( 1 melted about 1/2 cup of white chocolate chips) and put back on my parchment paper and I put it in the freezer for a few minutes. Enjoy!

 

Gluten-Free Chocolate Coconut Bonbons

Make a second batch and add only vanilla flavoring to the batch. Make the balls and refrigerate until firm. Now dip them in semi-sweet chocolate (melt 1/2 cup of semi-sweet chocolate chips) and place on the parchment paper and back in the refrigerator until set.

Keep refrigerated until ready to serve.

 

Gluten-Free Lemon Coconut Bonbons

 

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Homemade Taco Seasoning Recipe

There are many reasons to make your own seasoning mixes. First, it is much more economical to put together your own seasoning mixes. You should check for places that sell herbs and spices in bulk for added savings. You may want to divide the cost with a friend. You can make a whole lot of taco seasoning in a few minutes and save some money too.  Secondly, you know the ingredients and can adjust for those who have allergies. Many taco seasoning packets have gluten in them.

Today I will share a couple of Taco Seasoning recipes.

Taco Seasoning Mix (Recipe I believe originally came from Gentle Spirit Magazine back in the early 1990’s )

Ingredients:

1 teaspoon chili powder

2 teaspoons minced onions dried

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano or Italian seasoning

1/2 teaspoon cumin

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon cornstarch ( I would omit this)

 

This was the original recipe I used. I multiply this and keep it in a glass jar.

This will season 1 lb. of ground beef which has been cooked and drained. Add 1/2 cup of water and original recipe of the seasoning blend. ( About 2 Tablespoons) Simmer 10 minutes.  This will make enough meat for 8-10 tacos

Here is the latest recipe I have started using. You can find it at the web address below.

Homemade Taco Seasoning

https://neighborfoodblog.com/2015/04/taco-seasoning-recipe.html

I still multiply it and keep it stored in a glass pint jar. It can be used to season taco meat or chicken or pinto beans.

 

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New Lentil Tamale Pie

Have you ever eaten lentils? If not, this is your opportunity!  I do not remember eating lentils until I was an adult. I have made Lentil Tamale Pie (original recipe below) for years and I have really been wanting lentils. I decided to create a new Lentil Tamale Pie and this is what I came up with.

 

1 cup cornmeal

1 cup gluten-free flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon cumin

2 cups water

2 cups frozen corn

2 cups lentils, cooked

2 cups shredded cheese (Mexican blend, cheddar, or jack) DIVIDED 1 cup for topping

1 cup chopped turkey or chicken (great use of leftovers)

2 eggs

10 oz. red enchilada sauce

1 cup chopped onions

Mix the first 5 ingredients and then add all but 1 cup of cheese.  Pour into an oiled pan. I thought this would fill a 13X9 pan but it was too much. I ended up with a 13X9 pan and a 9-inch loaf pan.  Bake 350 oven for 1 hour. Enjoy! You may want to top with chopped tomatoes, cilantro, salsa, green onions, sour cream, black olives, etc.

Original Lentil Tamale Pie (from Pam Liebelt)

1 Onion, chopped

1 cup lentils, cooked

2 ½  cups water

2 cups canned tomatoes or tomato sauce

1 can corn (do not drain)

2 eggs beaten

1 cup grated cheese

1 cup cornmeal

Chili powder, cumin, salt to taste

Optional: 1 can olives, chopped; 1 can jalapeno peppers, 1 can green chilies, chopped

Combine all ingredients. Pour into a greased 9X13 pan. Bake 350 for one hour. Serve with sour cream or yogurt, chopped green onions, salsa. Or you may choose to pour into a gallon freezer bag and freeze for later.  If freezing remove the bag from the freezer and thaw and then follow the regular instructions for baking.

Let me know if you have another favorite lentil recipe!

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Update on My Kombucha Making

What is Kombucha? Kombucha is a fermented drink. Non-alcoholic! Fermentation has many benefits. It breaks down hard-to-digest substances; it leaves beneficial lactic acid and other healthy substances, it preserves food and makes it taste better. It benefits our overall health.

In August I took a Kombucha-making class from Ann Green, of Bread, Stock and Barrel. I have now divided my first SCOBY ( an acronym for Symbiotic Culture of Bacteria and Yeast) and I have started three more batches of Kombucha. I let my first batch go a little longer while I looked for jars* that would be appropriate for my other batches. My first batch was a little on the vinegar side. The earlier you drink it the sweeter. I think my favorite has been to drink it after 8-10 days of fermenting.

I used most of the first batch to make second fermented kombucha. I added kombucha to my bottles**, added some juice, left some room at the top and sealed it. I left it in a dark place for a week. Fizzy Kombucha! For my next batch, I decided that I would strain the Kombucha I put in the bottles for a second fermentation. I think I prefer that. The pressure can really build up so do not forget your second fermented batch. Two weeks max at room temperature and then refrigerate for up to a year. So far grape is my favorite and tastes like sparkling grape juice. I think most of my family prefer the plain Kombucha second fermented. I really like it too.

Here is the recipe I received in my class.

Kombucha

1 gallon-sized jar preferably with a large mouth

cotton cloth and rubber band

SCOBY

2 Family sized tea bags, 6-8 regular, or 3-4 teaspoons loose (green or black preferably organic)

1 cup of sugar (any you prefer)

1-gallon filtered water (no chlorine)

Brew your tea with 6 cups of water. Steep 10 minutes and add 1 cup of sugar (don’t skimp) and stir until dissolved. Allow your tea to cool to room temperature to avoid killing your SCOBY. When it is cool pour your tea into your jar and fill with your SCOBY and 1 -2 cups kombucha from your previous batch. If needed fill the space with your filtered water leaving 1-2 inches from the top. Your SCOBY may sink to the bottom but will float back to the top in a couple of days. Place the towel over the top and secure with a rubber band, NOT THE LID. Place the container in a warm, dark place and leave it for a week or more. If you like it sweeter, leave it for 1-2 weeks. If you like it more vinegary leave it for about 3-4 weeks.

I am feeling more comfortable with my Kombucha making. It is very easy to make.

If you have any questions please post them below. If you are a Kombucha maker please chime in with your tips, favorites, or any recipes.

 

* The best gallon size jars I have found are at Walmart with pickles in them 🙂 A gallon jar of pickles is half the price of an empty gallon jar.

**Also, for the second fermenting I bought bottles on Amazon, Grolsch swing top bottles and a couple of bottles from Bed, Bath, and Beyond.

You may reach Ann Green at  www.breadstockandbarrel.com

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Fermenting Foods

About 3 years ago my husband was diagnosed with an auto-immune disease. This began a close examination of the foods we eat. My non-cooking husband started making homemade mayo, ketchup, pickles, saur-kraut, bone broth and now he has begun fermenting foods. He has made several batches of saur-kraut, fermented tomatoes, peppers, saur-kraut, and cucumbers. I grew up with pickle and saur-kraut making but fermenting is a new thing for me.

So what is the difference between pickling and fermenting. My understanding is that pickling is preserving by acidity. Fermenting is a specific process of preserving but uses lactic acid (Lacto-fermentation). In her booklet, Cultured Beverages, Ann Green of Bread Stock and Barrel, says, “Fermentation began with creation – bacteria and/or yeast and vegetables, fruits, dairy or animals were all that was necessary. Man has had the joy and thrill of discovering and cultivating various combinations of these elements to produce such things as wine, cheese, chocolate, bread, pickles, and even …kombucha.”

What happens in the process of fermentation? Again quoting from Ann Green. “In every case, lactobacillus bacteria and sometimes various strains of yeast eat the sugar and starches found in the medium and replace the sugar and starch with lactic acid. In the process, many vitamins and minerals are increased, the food, juice or milk is made more digestible and sugar and starch are either eliminated or reduced. Antioxidant and anticancer substances may also be produced or enhanced. The bacteria are also very happy to eat the sugar and starch and reproduce to create what we call a “probiotic” beverage or food.”

There are a lot of resources available online for free about fermenting foods. Check it out! Let me know if you ferment foods and what you have found helpful.

***You can find out more about Ann Green at www.breadstockandbarrel.com or on Facebook  – Bread, Stock, and Barrel

 

Fermented saur-kraut
Bone broth

 

 

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Asian Turkey Bowl

Asian Turkey Bowl

In 1981 my husband and I went on a mission trip to Singapore and Malaysia, with a group of students and faculty from Freed-Hardeman College. It was an amazing trip! I developed a great love for the Asian and the many Indian people we met as well as their food. I have cooked a lot through the years but I haven’t cooked a lot of Asian dishes. Lately, I have really been trying to develop my skills with Asian-influenced recipes. With the exception of stir fry and sweet and sour I have only enjoyed this type of food on date night with my husband! I do not have a wok either (YET) so I used my iron skillet for this one and it worked pretty well.

Ingredients:

1-2 teaspoons of dehydrated ginger (or fresh to taste)

1-2 Tablespoons of sesame oil

1 cup chopped green onions

1 ¼ lbs. ground turkey

4 Tablespoons chili sauce with garlic

4 Tablespoons hoisin sauce

1 Tablespoons soy sauce

1 Tablespoons rice vinegar

1 steam in bag frozen broccoli or fresh

1 cup of grains ( I used Organic Sprouted Blend of brown rice, quinoa, millet by Nature’s Earthly Choice) cooked as directed

Instructions:

Put the broccoli in the microwave to steam. Add the sesame oil to your skillet. Saute your onions 1 minute and add your turkey and cook until it is no longer pink. Add your ginger, hoisin sauce, chili sauce with garlic and cook a bit until the sauce thickens and then stir in the soy sauce, vinegar, broccoli and grains and serve. You may serve the turkey mixture on top of the grains if you prefer. I like mine mixed. Serve in bowls with more soy sauce! This is a quick and easy meal.

CREDIT: This recipe is my tweaked version of Publix recipe, Asian Turkey and Green Bean Saute.

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Easy Red Chicken Curry with Vegetables

I have really been craving curry. I really wanted to run out to the store and get all my favorites to make it. That is not usually the most economical way for me to cook or shop! My Esther challenged me to make it with what I had at home!  I searched through my cabinet, fridge, and freezer and this is what I came up with. I must say that I have a new found love for coconut milk and I’ve been looking for yummy reasons to use it. My husband is gluten-free so this is something he too can eat. So using what I had on hand this is the recipe I created. It was so easy and yummy that I will definitely do this again. This could easily be a great way to experiment and use up leftovers from your fridge and create something totally new.

Easy Red Chicken Curry with Vegetables

3 cooked and chopped chicken breast

1 bag of frozen cauliflower, broccoli, carrot blend (steam in bag) steamed for 4 minutes

1 red onion chopped

3 cloves of garlic

1/2 cup chopped colorful bell peppers

1  can of coconut milk (13.6 oz.) or more if you like

Red curry paste 2-3 Tablespoons

1 Tablespoon of chopped jalapenos

Cilantro – Chop a few sprigs and sprinkle on top or stir in

In a skillet saute the onions, garlic, and peppers in a bit of olive oil. Add your veggies and chopped chicken. In a small pan heat, your coconut milk with the curry paste added to it. After it is heated pour the coconut milk mixture over the chicken veggie mixture. Heat through. Serve hot in bowls!

Now I’m challenging you to create something from what you have on hand! Share with me what you create!

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Low Carb Gluten-free Birthday Cake

This last week my husband Lawrence celebrated a birthday! (If you are curious, scroll to the bottom to see his AMAZING gift!) He is gluten-free and low-carb. This creates a situation when it comes to birthdays. I’ve gotten pretty good at making gluten-free biscuits, scone, and cornbread. Throw in the low carb thing and it really makes it hard! So I searched online for recipes and after looking through several I found this one on www.wholesomeyum.com.  As usual, I took this recipe and adapted it a bit. I did not change much.  Mainly I added coconut on top of the cream cheese frosting between the layers and on top. I also put the pecans on the side instead of on top.

Gluten-free, sugar-free, low carb, keto cake!

Cake:

1 cup erythritol

1 cup granulated erythritol (Swerve)

3/4 cup butter (softened)

8 large eggs

1/2 cup unsweetened almond milk

1 Tablespoon vanilla extract

3 cups almond flour

1/2 cup coconut flour

1 1/2 Tablespoons of gluten-free baking powder

Cream Cheese Frosting:

32 oz. cream cheese (softened)

1/3 cup butter (softened)

2/3 powdered erythritol (Swerve)

1 teaspoon vanilla extract

*approximately 1 cup of pecan pieces

*1 small bag of unsweetened coconut (used about 4 oz.)

To make the cake: Preheat the oven to 350°F. Line the bottom of a 9″ round pan with parchment paper. (She recommended a springform pan) I used my regular cake pans with the parchment)

Beat together the erythritol and butter until fluffy and beat in one egg at a time. Then add the almond milk and vanilla extract. Beat in the almond flour, coconut flour, and powder. Divide the dough into three parts. Bake each layer for 18-22 minutes until it is lightly golden and springy. Repeat until all layers are cooked.

While your cake is baking make your frosting. Beat together the cream cheese, butter, powdered erythritol and vanilla until smooth.

Cool the layers before stacking. Spread the first layer with the frosting and sprinkle with coconut. Stack the second layer and repeat and then the third layer. Now frost the rest of the cake and press the pecans on the side of the cake.

We are going on a hot air balloon ride for his birthday! Thanks to our crazy children.

http://www.tnballoon.com/