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Posts Tagged ‘green pepper’

This Kale and White Bean Soup is extra yummy and versatile. During the summer we used zuchinni instead of ¬†green pepper and bratswurst from the CSA instead of pork. Feel free to vary it to use what you have. I’ve included instructions for making it on the stove or in the crockpot.

Ingredients

  • 1 lb pork kabob meat (or bratwurst, or roast chicken)
  • 2TBSP oil
  • 1 clove minced garlic
  • 1 leek
  • 2 cans of white beans or 3 cups prepared dried beans (I used cannellini)
  • 1 can of diced tomatoes, or 2 freshly diced tomatoes
  • large bunch of Kale
  • 1 green pepper (or zuchinni or carrots)
  • 2 cups broth
  • 2 cups water

Remember to move your meat from the freezer to the refrigerator the night before. Chop the thawed meat into small bite size pieces. Cook on the stove top and set aside.

Chop the white part of the leek, and sautee it with the garlic in the oil until tender. If you’re going to cook your soup on the stove, sautee right in your pot. For a crock pot, you can use any pan, then transfer the garlic and leeks to the crock pot set on low.

Remove the stems from the kale, and add the leaves to the pot.

Chop the leek tops and add to the pot.

Add beans, diced tomatoes, cooked meat, chopped green pepper, broth, and water to the soup.

If on the stove: Bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes and serve hot.

Crock pot: Cook on low for 3-4 hours.

This soup was a hit at our house. Your results may vary. ūüôā

 

 

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veggies

With all the pretty peppers and beautiful basil in our CSA box, pizza is a must! We thought the sausage definitely rounded out this pizza (no pun intended!).¬†Usually, we cook a whole package of sausage at breakfast time, even though our family of four won’t eat the whole package. Its just easier to cook it all at once, then heat up the leftovers for breakfast tomorrow. Or – crumble it up for your pizza!

I have included my yeast dough recipe below. It’s pretty simple and turns out nice and crispy. But if you’re not ready to tackle a pizza dough, give yourself a break and buy a pre-made crust. Do what works for you.

This is what we did, but you know how to mix it up, so make your pizza how you like it!

Dough

  • 1.5 cups all purpose flour/bread flour
  • 1/2 TBSP sugar
  • 1/2 tsp salt
  • 1 package yeast (2 tsps)
  • 2 TBSPS olive oil
  • 1/2 cup warm water

First, mix the dry ingredients. Dissolve the yeast in warm water, then add the oil and water/yeast mixture to the dry ingredients and stir.  Knead the dough for 5-8 minutes, then cover it loosely and let it rise for 30 minutes.  Grease a baking sheet and sprinkle it with cornmeal. When the dough has risen, stretch and pat it into a pan. I use a large cookie sheet, and mine are never perfect squares or circles! We also pulled out a small bit of dough to make a kid pizza for our picky eaters (more ideas for that below). Once your dough is pressed nicely, cover it loosely again, and let rise for 30 minutes. Bake the dough at 375 for 22 minutes or until it begins to brown (a small kid pizza will only need 10 minutes).

dough

Toppings

  • olive oil
  • minced garlic
  • jar of tomato sauce
  • 2 small eggplants
  • 2 small tomatoes
  • 3 peppers
  • 2 cups crumbled sausage
  • fresh basil
  • 3-4 cups shredded mozzarella

toppings

While your crust is rising and baking, prepare the toppings. Cut the skin off the eggplant and slice it thinly. Chop the tomato and bell peppers. Cook the sausage, if you haven’t already, and crumble it up. Tear the basil into small pieces.

When the crust is out of the oven, beginning topping. First drizzle with olive oil and minced garlic, then spread the tomato sauce, top with chopped vegetables and sausage and basil, and finally with cheese.

Bake the pizza at 375 for 20 minutes or until cheese is melted. Serve hot!

finished!

Optional “Sneaky” Veggie Sauce

I don’t know about your kids, but mine will only eat cheese pizza. We made a small pizza with just cheese just for them – but we wanted to sneak in some of those fresh veggies, too! ¬†We put one of the chopped tomatoes and eggplants in our blender with a bit of olive oil and pureed them until it made a fine paste. Then we stirred that into our tomato sauce. The kids were none the wiser and enjoyed their cheese pizza, just the same.

sneaky sauce

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My family loves fried potatoes. We could eat them everyday…at least Ray could :). I also like to try to get vegetables in our breakfasts, which can sometimes be a challenge unless your making omelets. Over the years, somehow I managed this breakfast, and every one loves it.

serves 4-6

Ingredients

  • 1¬†small Squash
  • 1¬†small Zucchini
  • 1¬†small Onion
  • 1¬†Bell Pepper
  • 3 cloves Garlic
  • 4 med Potatoes
  • 8 Eggs
  • Salt and Pepper

Chop potatoes into 1/4 inch cubes and put into a hot oiled skillet and cook over med/high heat. Season with some salt and pepper. Add crushed garlic and dice onions after about 5 min and cook along with potatoes. Stirring enough to keep from sticking but still getting a good crisp on potatoes. Watch your oil, you may need to add some to keep it moist enough to keep from sticking. Dice your squash and zucchini real small especially if you want to hide from little ones. Once potatoes are cooked, but not mushy, add in the squash and zucchini.

In a bowl, crack and scramble all the eggs and season with salt and pepper. Once the squash and zucchini are tender, but not mushy, push everything to the side of the pan, add just a little more oil for your eggs, then pour your eggs in and scramble, bringing in the potatoes mixture. When eggs are still pretty wet, but almost cooked, throw in the diced bell pepper. Finish cooking eggs, and serve.

If you want, you can always add bacon or sausage or even cheese on top, which definitely makes it even more yummy! ūüôā You could even throw in diced tomatoes. Hope you enjoy!

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