“It’s not enough to be busy, so are the ants. The question is – what are we busy about” ~ Henry David Thoreau

February 26, 2018Leave a comment

Ok, so I have been gone for a while now. But I have been busy. The normal everyday busy of having a family is always present but I have also started a new business designing and painting needlepoint canvases.

Click logo to see my designs.

But I have still been cooking and I’m still a recipe contributor to my local monthly lifestyle paper. I would really like to put all those recipes here but sometimes I just don’t have time to write intros etc., so…… there may be times there is just the recipe and the pic.

I hope all is well with everyone in the food blog world and I really hope to see more of you soon!

-abp

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Pasta E Fagioli

1 cup ditalini Pasta
2 tablespoons olive oil, divided
1 pound Italian sausage, casings removed
2 tablespoons minced garlic
1 medium onion, chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
3 cups chicken broth
16 oz can tomato sauce
1 cup water
15 oz can petit diced tomatoes
15 oz can kidney beans, drained
15 oz can white northern beans, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt/pepper to taste
Cook pasta according to directions, drain and set aside.

In a large stock pot, cook sausage in one tablespoon of oil until cooked through, breaking up into small pieces as you cook.

Next add carrots, onion, celery and garlic to pot with sausage (add more oil if needed) and cook until softened.

Add in chicken broth, water,tomatoes and tomato sauce along with seasonings and bring to a boil. Reduce to simmer and cook uncovered for 15 mins. Then add in pasta and beans.

Serve with crusty garlic bread.

“Only the pure in heart can make a good soup.” ~ Ludwig van Beethoven

February 23, 2014February 23, 20143 Comments

Ahh, chicken noodle soup.

A classic.

I must admit – I have never craved or really wanted chicken noodle soup.

I’m not sure I have even had it when I was sick.

I mean, I’ve had Campbell’s chicken noodle soup, but nothing beyond that.

So what drew me to this recipe? I’m not sure.

Maybe it was the ease of it.

But I’m sure glad something did because now I am a huge fan and now I have a soup to take someone when they are under the weather.

I hope you find it as easy and enjoyable as I did.

Chicken Noodle Soup

(adapted from Yummy Mummy Club)

1.5 lbs skinless, boneless chicken breast
2 ribs of celery, chopped
1 ½ cups chopped or sliced carrots
1 medium onion, chopped
3 sticks of fresh rosemary
2 slices of fresh ginger (¼ inch thick)
1 box chicken broth
1 cup white wine
1 tablespoon Crazy Jane Seasoning Salt
1 tablespoon Zoe’s seasoning (you could use an Italian or Greek blend seasoning)
2-3 cups egg noodles

Place celery, carrots, onions, rosemary and ginger in bottom of crockpot. Top with seasoning. Pour in broth and wine and stir to mix.

Place chicken on top and cook on low for 7-8 hours.

Remove Chicken, shred and return to crock pot.

Add in noodles and cook for another 30 minutes.

Serve with hot cornbread. 🙂

1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled

2-3 stocks fresh rosemary

8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)

1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)

1 cup white wine (Optional but highly recommended)

Coarse salt and ground pepper to taste

2 cups egg noodles

– See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.VYgYXNS9.dpuf

2-3 stocks fresh rosemary

8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)

1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)

1 cup white wine (Optional but highly recommended)

Coarse salt and ground pepper to taste

2 cups egg noodles

– See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.VYgYXNS9.dpuf

“When you win, nothing hurts.” ~ Joe Namath

September 29, 2013September 29, 20131 Comment

Well, I’m a little sad.

You couldn’t ask for better fall football weather in the south, couldn’t ask for an opponent with fans just like ours (Ole Miss), nor could you ask for a better kick-off time for tailgating than 5:30.

But I am at home. 😦

I miss my tailgating family…..

I know I could have pushed my 8 month pregnant self to make the trek to campus but I also know about 30 minutes in to it – I would be miserable. My feet would most definitely swell and no fold out chair could be as comfortable as my big comfy chair with ottoman here at home, but most importantly – there would not be a bathroom one room over from me – the one I visit about every 15 minutes at this point.

So I will just have to make the most of it from home. We will chill in our comfy clothes, set a TV up on the back porch and fix a yummy supper.

Tonight’s meal will also be one of comfort.

Vegetable Beef Soup

(adapted from Ground Beef Budget)

1 pound ground beef
1/2 onion chopped
1 tablespoon flour
1 can Rotel tomatoes and green chilies (I used mild)
1 small can tomato sauce
1 can beef broth
2 cups of water
2 cans whole new potatoes (drained and cut into bite size pieces)
1 bag mixed vegetables
1 teaspoon Italian seasoning
1 teaspoon chili powder
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
salt and pepper to taste

1. Brown ground beef and chopped onion, drain off grease.

2. Add flour and stir until incorporated.

3. Add remaining ingredients and cook on medium heat for 30 minutes.

****I added everything listed above but at the end added some of my favorite seasonings (Crazy Jane’s Mixed Up Seasoning Salt and Zoe’s Seasoning) to get the flavor I preferred. Feel free to adjust to your liking as well.

This was a very, very simple soup to throw together but you would never know it by the full on flavor it delivered!!! I also doubled it so I could freeze half.

Roll Tide.

-abp

1 pound ground beef
1/2 onion chopped
1 tablespoon flour
1 can Rotel tomatoes and green chilies
1 small can tomato sauce
1 can beef broth
2 cups of water
2 cans whole new potatoes (drained and cut into bite size pieces)
1 bag mixed vegetables
1/2-1 teaspoon Italian seasoning
1 teaspoon chili powder
1/4 -1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
salt and pepper to taste
1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

1 pound ground beef
1/2 onion chopped
1 tablespoon flour
1 can Rotel tomatoes and green chilies
1 small can tomato sauce
1 can beef broth
2 cups of water
2 cans whole new potatoes (drained and cut into bite size pieces)
1 bag mixed vegetables
1/2-1 teaspoon Italian seasoning
1 teaspoon chili powder
1/4 -1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
salt and pepper to taste
1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

1 pound ground beef
1/2 onion chopped
1 tablespoon flour
1 can Rotel tomatoes and green chilies
1 small can tomato sauce
1 can beef broth
2 cups of water
2 cans whole new potatoes (drained and cut into bite size pieces)
1 bag mixed vegetables
1/2-1 teaspoon Italian seasoning
1 teaspoon chili powder
1/4 -1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
salt and pepper to taste
1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

“Society is like a stew. If you don’t stir it up every once in a while then a layer of scum floats to the top.” ~ Edward Abbey

January 28, 2013January 29, 20136 Comments

Even though it is unseasonably warm here for January (right around 70º – which I love by the way) I still have a hankering for a nice warm beef stew.

I know I have made beef stew at some point in my life but I don’t remember how I made it nor do I have a go to recipe for it but after some Pinterest surfing I came across one on the blog Joyously Domestic. It seemed to have all the flavors I liked and it was one that could be cooked in just a couple hours instead of all day. This worked out perfect, since I knew I would not make it to the grocery store until mid-afternoon because of an eye doctor appointment earlier in the day.

BTW – the peepers were in good shape and I have a new pair of very cute glasses on the way. I’ll post a pic when they come in. Maybe now I will not be squinting quite as much!

Ok – on to the stew.

Homemade Beef Stew

2 pounds beef stew meat
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
3 – 4 cups beef stock/broth (or water with a few beef bouillon cubes)
2 tablespoon Worcestershire sauce
2 garlic cloves, crushed
1 onion, peeled and sliced
1 – 2 bay leaves
1 tablespoon Crazy Jane’s Seasoning
1 teaspoon sugar
½ teaspoon paprika
1/8 teaspoon cloves or allspice
3 carrots, peeled and sliced
2 ribs celery, chopped
4 potatoes, peeled and cut into small chunks
Handful of frozen peas (optional)
2 tablespoons cornstarch (if needed to thicken “gravy”)

Season meat with salt and pepper then sear meat in hot oil on all sides in a dutch oven.

Add 3 cups of beef stock, Worcestershire sauce, bay leaves, crazy jane’s, garlic, onion, salt, sugar, pepper, paprika and cloves. Simmer on low for 1.5 hours.

Check seasoning. Now add in carrots, celery, potatoes and peas. If it seems to need more liquid – add more beef stock.

Cook for 30 more minutes or until vegetables are softened. 15 minutes in make a slurry with your cornstarch and a little left over stock and add to stew.