Minestrone Soup

This soup is comforting and delicious but also very quick and versatile when dealing with dietary restrictions! This is a recipe easily made Vegetarian, Gluten Free, or Extra Hearty to fill even the hungriest diners! Hope you enjoy our favorite Minestrone Soup!

INGREDIENTS:
1 tbsp olive oil
1 pound buffalo/beef
1/2 yellow onion chopped
3-4 garlic cloves grated or chopped
1-2 carrots chopped
1-2 stalks celery chopped
6 cups chicken stock
1 can kidney beans
1 can cannelloni beans
1 large can tomato sauce
1 small can diced tomatoes (or I sometimes use chopped fresh tomatoes with the other fresh ingredients)
1 heaping tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp marjoram
1 cup of mini shells pasta (or whatever kind you like)

DIRECTIONS:
Using a large soup pot over medium-high heat brown the meat. Salt and pepper generously. Add the fresh ingredients and cook until tender. Add stock, tomato sauce, diced tomatoes and beans. Bring these ingredients to a boil and then lower to simmer for 20 to 30 minutes. Add the spices along with any salt and pepper right at the end. If serving immediately add the pasta at the end of cooking time and serve when pasta is al dente. Top your bowl with a healthy amount of Parmesan Cheese!

For the pasta portion I tend to do the following:
Cook your pasta of choice separately in salted water until al dente. Add to the soup per bowl and then combine with cooled soup for storage. This keeps the pasta from getting overcooked and is also a way for me to keep this meal Gluten Free using Ancient Harvest GF Pasta and Kurt to get extra protein using his Barilla PLUS Pasta without having to make two separate dinners!

Strawberry Chicken Salad

I am a huge fan when it comes to serving something grilled over a bed of greens. Don't believe me? Check out here, here, or here! Told ya! Really, though, I think it's one of the easiest things to do for dinner. Not to mention, there's minimal mess, it's healthy, and it doesn't heat up the kitchen on already warm days. This salad is no exception! It's a simple combination of ingredients so make sure they are all fresh! We like to pair it with a slice of french bread and a glass of Kim Crawford Sauvignon Blanc.

INGREDIENTS:
Chicken breasts (pounded out to uniform thickness, salted and peppered)
Spring mix
Strawberries (sliced)
Crumbled feta cheese
Sliced almonds
Raspberry Vinaigrette (We like Annie's Naturals)

DIRECTIONS:

Pound out chicken breasts between two pieces of wax paper until uniform thickness is achieved. Salt and pepper and then grill until cooked through. Allow chicken to rest for 10 minutes before slicing. While chicken is resting assemble spring mix, sliced strawberries, cheese and almonds. Top with sliced chicken and dressing.

Slow Cooker Sweet and Spicy Pork with Bok Choy

Another Real Simple recipe but this one is for your crock pot. Make sure you avoid getting carried away with the chile garlic sauce, like I did, otherwise your dinner will be too spicy to eat!

INGREDIENTS:

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket. I would suggest maybe a 1/2 tablespoon if you are feeding children or if you don't like spicy food. This stuff is NO JOKE!)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (I used a couple shakes of cinnamon, clove and seasoned pepper)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces (I used thick cut pork chops. A lean beef, like sirloin, could be substituted, as well.)
1 cup long-grain white/brown rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

See the original recipe here!

Pork Meatballs with Sauteed Chard

I love the magazine, Real Simple. It's absolutely full of practical tips for all things home making/keeping. I have to say, though, their recipes are my favorite part! Not only do most of them contain just a few ingredients but they come together quickly and they taste great!! Recently, my sister suggested this recipe to me and while I was a little leery of the combination, I put on my big girl pants and made it. Needless to say, she was right and it was very good. So here I am, passing it on in case you want to put on your big girl/boy pants and try it too :)

INGREDIENTS:

• 1 1/4 pounds ground pork (ground turkey could easily be substituted)
• 1/4 cup pine nuts (expensive but worth it!)
  
• 1/4 cup currants or chopped raisins
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 2 bunches Swiss chard, leaves cut into 2-inch strips (about 12 cups)
• 1 small baguette, sliced

DIRECTIONS:

1. Heat broiler. In a large bowl, combine the pork, pine nuts, currants, cinnamon, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Form the mixture into 20 walnut-size meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the garlic, stirring, until golden, 1 to 2 minutes. Add the chard, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook, tossing, until wilted. Serve with the meatballs and bread.

NOTE: I had to ask the butcher at Sunflower to grind up some pork for me. I could not find it at any of the stores I frequent. Not sure if this is a common problem or not!

See original recipe here!

Green Chile Stew

Again, this is one of those recipes where everyone has their own version. This just happens to be mine!

INGREDIENTS:
1 tablespoon olive oil
1 pound cubed beef or pork
1 onion, coarsely chopped
Salt and pepper
1 32 ounce container chicken broth, plus 2 cups
1 28 ounce can diced tomatoes, drained
4-6 potatoes, peeled and cubed
1 teaspoon garlic powder

Green chile, to taste (We use fresh roasted chile, peel it, coarsely chop, and leave the seeds. If you prefer, you can buy frozen green chile that is already prepared; however you may want to add some crushed red pepper or cayenne pepper if you want the heat.)

DIRECTIONS:

Heat the oil in a large stockpot over medium heat. Add the meat. Salt and pepper generously. Cook until no longer pink. Push meat to the side of pot and add onion. Cook for 3-4 minutes or until onion is transparent. Add the broth, tomatoes, chile, potatoes and garlic powder. Cover and simmer over low heat until potatoes are cooked through. About one hour. Taste and add any additional seasonings. Serve with tortillas or, our favorite, Mimi's cornbread (recipe to come!).

Grandma Joycie's Zucchini Soup

Don't let the blah color fool you. This soup is inexpensive, freezes well, and goes along great with a BLT or as a first course for a fine meal!

INGREDIENTS:
4-6 slices bacon, chopped (use gluten free for a GF meal)
1 medium onion, chopped
1 clove garlic, minced
2 1/2-3 1/2 cups of water
2 teaspoons salt
1 teaspoon pepper
6-8 medium zucchini, sliced
1 16 oz. container sour cream*

DIRECTIONS: Cook bacon in large pot until light brown. Add onion and garlic, saute lightly in grease. Add remaining ingredients except sour cream. Simmer, uncovered, until zucchini is tender, about 15 minutes. Cool about 15 minutes and blend 2 cups at a time. Return to pot. Mix in sour cream* and reheat. Serve warm. Serves 4

NOTE* I opted to double the recipe and freeze half. In the event that you would like to do the same, refrain from adding the sour cream until you are ready to serve it.

Classic Butternut Squash Soup

An easy and tasty soup recipe from Whole Foods. Serve with a salad and crusty bread. Enjoy!

INGREDIENTS:
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste

DIRECTIONS:

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Variations:

Apple, Gorgonzola and Almond
Follow recipe above and stir a cup of applesauce into pureed soup. Garnish each serving with a tablespoon crumbled Rogue Creamery Gorgonzola, a tablespoon of toasted whole almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Thai Flavors
Stir a tablespoon red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Cook until vegetables are tender and ginger is aromatic. Add squash, cook until tender, then add broth and 1/2-cup light or regular coconut milk. Season with salt and pepper. Puree soup and garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. NOTE: Pappadums are available on the snack food aisle.

Southwestern Spin
Add a tablespoon chopped chipotles in adobo to carrot, celery and onion mixture. Cook until vegetables are tender. Add squash, cook until tender, then add broth. Season with salt and pepper. Puree soup and garnish each serving with 2 tablespoons crumbled queso fresco, a tablespoon cumin-toasted pumpkin seeds and a tablespoon chopped fresh cilantro. NOTE: Canned chipotles in adobo sauce are available on the Mexican food aisle.

Stuffed Acorn Squash

It's that time of year...time to put away the hot dogs, brats, and corn on the cobb, and start working on reducing the abundance of squashes and gourds that we all grew so enthusiastically this summer. These Acorn Squash are from Uncle Shaan's garden. Just the perfect size for individual portions, they invite you to stuff and bake them! Although, we usually eat them sweet, with cinnamon and marshmallows, tonight I decided to take a savory approach. Delicious!

INGREDIENTS:
4 small acorn squash
2 tablespoons unsalted butter, cut into 8 pieces
1 package Jimmy Dean All Natural Pork Sausage
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
Several handfuls of fresh baby spinach, chopped kale or swiss chard.
1/2 cup white wine or chicken broth
1 1/2 cups cooked rice of any sort (I like to use a package of Rice-a-Roni Nature's Way Long Grain and Wild Rice)
Generous pinch kosher salt
Freshly ground black pepper
Swiss cheese, for topping

DIRECTIONS:

Preheat the oven to 400 degrees F.

Cut each acorn squash in half and scoop out the seeds. If necessary in order for the squash to sit level, cut off a small portion of the bottom. Put 1 of the 8 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with tin foil. Set aside.

In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot, and greens until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine or stock.

Return the pork to the pan along with the cooked rice. Salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with cheese. Cover with tin foil and bake for 1 hour, or until the squash is tender. Remove tin foil for last 15 mintues. Serve immediately.

Flourless Peanut Butter Cookies

A couple years ago, my sister was diagnosed with Celiac Disease and since then it has been a personal challenge of mine to come up with substitutes for her favorite foods that are both Gluten Free and that taste good. Through much trial (on her part) and error (on my part), we've found that the best GF foods are similar to any foods...they're usually homemade. So whenever I spend time looking for recipes, it's always in the back of my brain to see how that particular recipe could, in fact, be made GF. And occasionally, a GF recipe presents itself all on its own, like these flourless peanut butter cookies. A family member sent me the recipe to try and I was blown away that a cookie could be made without flour! As in, no GF substitute flour, nothing! Shocking, right? I thought so too. The recipe was so simple though, I had to bake and try them. And while I can't say that I enjoyed them to the same extent that I do with a big, fat, glutenous peanut butter cookie; these still were very good. And I don't doubt that any gluten-intolerant person in your life would say the same!INGREDIENTS:
1 cup natural peanut butter
1/2 cup granulated sugar
1/cup brown sugar
1 egg
1 tsp. baking powder

DIRECTIONS:
Combine peanut butter and sugars and mix until combined. Add egg and baking powder. Mix. Shape into uniform balls, roll in granulated sugar (optional), and place on baking sheet. Press down with fork, forming crisscross pattern. Bake for 10 minutes at 350 degrees. Store in airtight container.

Raspberry-Balsamic Chicken Salad

One of my favorite summer recipes is this Raspberry-Balsamic Chicken Salad. Oddly, I came across it in a Weight Watchers cookbook a few years ago and it has stuck in our dinner line-up ever since! Although it is a bit on the "light" side, I've found that once paired with corn on the cob or fresh french bread, it can tide over even the heartiest of appetites. Well, except for my father-in-law, who had to make a run to Wendy's a couple hours after I had made it for him. You can't win em' all though!

INGREDIENTS:
1 tsp. vegetable oil or olive oil
1/2 cup chopped red onion
1 1/2 tsp. minced fresh thyme
1/2 tsp. salt, divided
4 skinless, boneless chicken breast halves
2/3 cup raspberry preserves
4 tbsp. balsamic vinegar
1 tsp. black pepper
Fresh baby spinach or spring mix
Slivered almonds, optional

DIRECTIONS:

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until preserves melt. Place chicken breasts atop bed of greens. Spoon raspberry sauce over chicken, sprinkle with almonds and serve immediately. Yield: 4 servings.

Paula Deen's Flourless Chocolate Cake

Gluten free but not calorie free. Dieters beware.

INGREDIENTS:

12 oz. semi-sweet chocolate chips

2 sticks of butter

1 1/4 cups of sugar

6 eggs, separated

DIRECTIONS:

Place some parchment paper on the bottom of a springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe. After your pan is ready, preheat your oven to 325 degrees. Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.Combine chocolate chips and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition. Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form. Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay! Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.

Grandma Joycie's ALMOST Avocado Grapefruit Salad

For years, Jeremy's Grandma Joyce has been making an avocado grapefruit salad. While I, and half the hemisphere, love her cooking, I have to admit that some of her beloved recipes have seemed a little too strange to me to try. This salad was definitely one of them. I'm not sure if it was the thought of the grapefruit and avocado combo that scared me away or the sweetened mayo dressing. I like to lean more towards the dressing. Mayonnaise. Yuck. However, this week I spent some time cruising the Internet trying to find a recipe for our LPO grapefruits when I came across another avocado and grapefruit salad recipe. By chance, we also had avocados is this box so I decided to give it a try. The results were fabulous!

Trust me, I know it sounds like a strange combination, but if you've ever managed to eat a salad with vinaigrette and some kind of fruit inside of it, this salad is right up your ally. It's fast, easy and it beats the same old tossed salad any night! Oh, and Court? It's gluten free. You're welcome :)

In case you need a little help figuring out how to slice your grapefruit-click here! Getting all the bitter pith off is key!

INGREDIENTS:
1 grapefruit, cut into supremes over a bowl
1 ripe avocado, cubed or sliced
1/4 red onion, sliced paper thin
1/4 c. best quality extra virgin olive oil
1/2 t. kosher salt
1 t. prepared Dijon mustard (like Grey Poupon)
black salt and black pepper for finishing

DIRECTIONS:

Squeeze the leftover bits of grapefruit and the juice gathered while cutting the supremes, and measure 1/4 c. of it. Drink the rest, cook's treat. Mix the 1/4 c. of juice with the olive oil, kosher salt, and mustard in a jar and shake intensively to emulsify. Taste and add a little good vinegar if it needs more acidity. Leave it under seasoned so you can finish with the black salt. Arrange the grapefruit, avocado, and onions on a plate, either individually or on a platter. Just before serving, drizzle on the salad and sprinkle with the black salt and black pepper.