Food seems to have a season of its own. I find foods associated with fall tend to be hearty and concentrated in nutrients such as this kale and cabbage soup that has been a family favorite of my sisters for many years. It is loaded in vitamins it is nourishing it contains fluids through the hearty beef stock and it is a balanced meal that will provide energy.
Kale and Cabbage Soup
3 tablespoons olive oil
1 medium onion, chopped
1/2 head cabbage, chopped
1 “bunch” kale (about 9 cups Raw), torn
4 carrots, thickly sliced
2 cloves garlic, minced
2 quarts beef stock
2-15 oz cans navy drained, rinsed
1-28 oz can tomatoes,diced
1 teaspoon dried rosemary
2 teaspoons black pepper
2-4 dashes hot sauce
1 teaspoon salt
In large pot place oil. Turn heat to medium and add chipped onion.Sauté for five minutes. Add cabbage and carrots. Cook over medium heat for an additional ten minutes.Add garlic and kale. Cook for an additional ten minutes.
Add stock, tomatoes, navy beans, andseasonings. Bring to boil. Then reduce heat to low and let simmer for two hours.Serve with A slice of crusty bread. Refrigerate any leftovers. You will find the soup is even better on the second day.￼
Pantry Provisions: Found a can of artichokes….what to make! Hmmm….made spinach artichoke lasagna today. Easy! Fun! Cooked noodles al dente! Filled with mixture of sautéed spinach, artichokes, garlic, ricotta and mozzarella cheese. Half will be baked tonight with a tomato sauce and half will be frozen for later date!
Great for a rainy day in Quarantine times. Following the principles of a flexitarian diet where some meat is included but is not the main ingredient, this soup provides a wonderful vegetable base with a mixture of sweet Italian sausage and ground beef.
Awakening to a gray damp April morning. It seems a good day to make a pot of vegetable soup. There were some leftover corn, tomatoes, and okra from last nights dinner. That will form the great base for a pot of vegetables simmering in chicken stock with the addition of fresh carrots and celery and some frozen corn from last year‘s garden. No measurements needed really here ! I had about 1/4 cup of dried beans that I was soaking to cook today so I just added those to the stock pot and also added 1/4 cup of barley. Now I just sit back and drink my coffee while heat works its science to this part of nourishment.
Keep cans of soup in my pantry and decided to have a bowl of tomato soup today actually tomato bisque made with milk and water. Added a few saltine crackers and enjoyed looking at an old cookbook that is from my hometown. A nice simple lunch that was not expensive and did not require additional orders from the grocery store
day caught my eye in the pantry and decided it was time to put them to good use!My sister, whom I live with, was craving walnuts with chocolate. No brainer-that was easy to think about putting into the cookies. I had some flax seed meal so….why not. Oatmeal cookies with walnuts, chocolate chips, flax and raisins! It’s fortunately and two seem to do the trick. Start with 3 cups oats, one and a half cups flour, 1tablespoon baking soda, 1/4 teaspoon salt, 1/2 cup flaxseed meal, two eggs, 2 sticks softened butter, 1 cup brown sugar+1/2 cup white sugar, liberal teaspoon vanilla.
In large bowl of electric mixer add Softened butter and both sugars. Mixer at medium speed cream the ingredients. Add eggs and vanilla and mix 30 seconds. Add next: Flour, flax seed meal, baking soda and salt and mix at medium speed until batter is smooth. Stir in oats, walnuts, raisins, and chocolate chips. Refrigerate the batter an hour or so. It can be refrigerated overnight.
Preheat oven to 350 degrees. Drop batter by tablespoon full on cookie sheet. Bake for about 12 to 15 minutes. Enjoy!
Do you enjoy your treats to last? Pack two cookies in plastic wrap to have portioned. If you then freeze you will have a quick snack to grab for a few nights.
It’s such a simple sandwich my mother used to make for herself and for her bridge parties by mixing the simple ingredients into cream cheese and spreading them on crustless rounds of soft white bread. I just recall loving the taste and decided to try to re-create the past today With a slight twist to her original recipe. My mom’s recipe call for one block of cream cheese, 1/8 cup miracle whip, 1/2 cup finally diced sweet pickle, 1/2 cup sliced olives, salt and pepper to taste.
I added 1/8 cup diced red onion, 1 tablespoon fresh lemon juice, 1/4 cup Olive oil based mayonnaise, and 1/4 teaspoon paprika. Stir all ingredients together after the cream cheese softens. Sprinkle paprika on top and sprinkle with toasted sunflower seeds.
￼￼.Now just hand me a deck of cards and let me bid!