Tuscan Bean Soup

This recipe is adapted from Wanderlust Kitchen's "Easy Tuscan Bean Soup." (Not that this one is any less easy!) I am not a big fan of zucchini or summer squash (not to mention it isn't in season), so I increased the other veggies to compensate. Also, I prefer fewer seasonings than the original recipe.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, pressed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 3 (or more) cups chopped kale, ribs removed
• 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon white sugar
• 1 teaspoon white wine vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, and celery. Saute for 4 minutes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. Stir in the broth, beans, and tomatoes.
4. Bring the contents to a boil, then turn the heat down to low and add the chopped kale.
5. Cover the pot and simmer for 15 minutes.
6. Use an immersion blender to partially puree the soup, leaving some chunks of beans vegetables for texture.
7. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

http://thewanderlustkitchen.com/easy-tuscan-bean-soup/

Carne Guisada

This Carne Guisada is adapted from FIVEBRIGS recipe posted on AllRecipes.com. I prefer to cook both the meat and potatoes longer than the original recipe. The cubed meat is cut into bite-sized pieces so that it cook even more, and is easier to eat. I do not add any extra salt, and use a little more than the 2 cups of potatoes (unpeeled) called for in the original. Recently replaced tomato sauce with tomato paste and it made the sauce thicker - which I liked much better!

Ingredients:

• 1 (8 ounce) can canned tomato paste(!)
• 1/4 cup Sofrito sauce
• 1 (.18 ounce) packet Sazon seasoning
• 1 tablespoon Adobo seasoning
• 1/2 teaspoon dried oregano
• 2 pounds beef stew meat, cut into bite-sized pieces
• 2-3 cups cubed potatoes
• 1 cup water

Instructions:

1. In a large pot, combine tomato sauce, Sofrito, Sazon seasoning, Adobo seasoning, and oregano. 
2. Simmer over medium low heat for 5 minutes.
3. Add meat, and cook until evenly browned.
4. Stir in just enough water to cover meat. Cover, and simmer for about 2 hours.
5. Add potatoes, and cook for 45 minutes to 1 hour or until potatoes are tender.

http://allrecipes.com/recipe/52461/carne-guisada-iii/

New England Clam Chowder

This New England Clam Chowder recipe is adapted from Dave Lieberman's Clam Chowder on the Food Network (link below). The original recipe does not call for clam juice, but I had some on hand and it worked out well. It also called for heavy cream, but I used half-and-half without missing the extra milkfat.

Ingredients:

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks, chopped

3 tablespoons all-purpose flour

8 oz chicken stock

8 oz clam juice

2 (10-ounce) cans chopped clams in juice

8 oz half & half / heavy cream, or 12 oz can evaporated milk

1-2 bay leaves

1 pound Idaho potatoes, cut into 1/2- inch cubes
1/2 tsp salt
1/4 tsp ground pepper

Salt and freshly ground black pepper to taste

Instructions:

1. In a large soup pot, melt 2 T butter on medium-high heat
2. Add celery and onion, a couple pinches salt and fresh cracked pepper
3. Saute until translucent
4. Add potatoes and 3 T flour and stir
5. Add chicken stock and clam juice, bay leaves, and clams with juice
6. Cook for 20 minutes, or until potatoes are cooked
7. Add cream and heat to serving temperature (do not boil)
8. Add salt and pepper to taste

http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-chowder-recipe.html?oc=linkback

Vegan Cabbage Stew

Ingredients

• 1 large onion, chopped
• 3 ribs celery, chopped
• 2 to 3 cloves garlic, minced
• 1/2 head cabbage, chopped
• 4 carrots, sliced
• 1 to 1-1/2 pounds potatoes, cut in large dice
• 1/3 cup pearled barley (optional or substitute with gluten-free grain)
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon caraway seeds (optional)
• 1/2 teaspoon rosemary, crushed
• 1/2 teaspoon freshly ground black pepper
• 6-8 cups vegetable broth
• 3 cups cooked great northern beans (2 cans, drained)
• 1 14 1/2-ounce can diced tomatoes (optional)
• 1 tablespoon chopped parsley
• salt to taste

Crockpot Instructions:

1. Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker.

2. Add enough vegetable broth to just cover the vegetables (start with 6 cups)

3. Cover and cook on low heat for 7 hours.

4. Add beans, tomatoes, and salt to taste. 

5. Cover and cook for another hour.

Stovetop Instructions:

1. Place onion, celery, garlic, cabbage, carrots, potatoes, bay leaf, thyme, caraway seeds, rosemary, black pepper, barley, and broth into a large stockpot.

2. Cover and simmer until vegetables are tender, about 45 minutes.

3. Add beans, diced tomatoes, and salt.

4. Simmer uncovered for at least 15 minutes before serving.

I made this dish without the beans or tomatoes and it was delicious.

Recipe originally posted at http://blog.fatfreevegan.com/2009/03/irish-white-bean-and-cabbage-stew.html

Joanne's Tuna Casserole

 

This is the tuna casserole I grew up on and loved.

2 cans tuna
1/2 bag egg noodles
1 10.5oz can condensed cream of mushroom soup
8oz shredded sharp cheddar
bread crumbs
salt
pepper

Boil noodles until al dente.
Preheat oven to 350.
Combine noodles with tuna, soup, cheese, salt, and pepper.
Top with bread crumbs.
Bake uncovered 30 min.

Split Pea Soup

This recipe is a combination of two cookbook recipes. One from the author of the Moosewood Cookbook and the other from a cookbook called Beans by Aliza Green. (I'll take a photo next time I make it!)

2 c split peas
5 c water
1 bay leaf
1 tsp salt
1/2 tsp mustard
2 medium onions, diced
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, diced
1/4 c bacon fat or butter
2 teaspoons thyme

Place split peas, water, bay leaf, and mustard in a Dutch oven. Bring to a boil. Simmer up to 2 hrs until split peas are desired consistency.

Sauté vegetables in bacon fat or butter until fully cooked. Add thyme. Combine with cooked split peas.

Awesome Vegan Chili

This recipe was originally shared with me by my friend Evelyn.
I have made changes to it as I continue to use it--this recipe is very forgiving. :-)

Ingredients:
1 tbsp safflower oil
1 Onion, diced
1 Green pepper, diced
1 Yellow pepper, diced
2 boxes LightLife Smart Ground veggie protein crumbles
2 cloves garlic, minced
2 cans (14.5 oz) crushed tomatoes
1 can kidney beans
1 can chickpeas
2 cans black beans
2 cans white beans
1 can tomato paste
1 can refried beans
1 can corn (optional)
1/2 tsp salt
1/8 to 1/4 tsp cayenne pepper
1 tsp cumin
1 tbsp chili powder
2 tsp paprika
Hot sauce (optional)
Black pepper (optional)

Instructions:

1. Heat safflower oil in large (6-qt) pot and add onions and peppers. Saute until onions are translucent.
2. Add veggie protein crumbles, using a wooden spoon to break into crumbles.
3. Add garlic and cook until fragrant.
4. Add crushed tomatoes and rinsed beans. Simmer for about an hour, stirring occasionally.
5. Add tomato paste, refried beans, corn (if using) and seasonings.Continue cooking to desired temperature.
6.  Adjust seasonings as needed, and serve.