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Posts Tagged ‘kabob’

This Kale and White Bean Soup is extra yummy and versatile. During the summer we used zuchinni instead of Ā 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. šŸ™‚

 

 

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Ingredients
  • Squash
  • Zucchini
  • Eggplant
  • Onions
  • Bell Peppers
  • Okra
  • Kabob Pork (You can buy from us, it is really, really yummy:) )

I wanted to cook my meat separate from all of the veggies so I could get the meat cooked they way I wanted without overcooking or undercooking the veggies.

Alternate between the Kabob Pork and onions on sticks and season with salt, garlic powder,Ā  and black pepper, and stick them on the grill. (Unfortunately, I did not time how long they were on the grill because they turned out perfect – tender and juicy!)
Chop the squash, eggplant, zucchinni, bell peppers and onions into decent bite size pieces, actually more like thickĀ slices so they will not take too long to cook.Alternate between all of them with onions between each veggie. Drizzle with olive oil and season with salt, garlic powder and black pepper on one side and stick on grill with the unseasoned side up. Drizzle and season again. Cook both sides about 5-10 minutes depending on preference. I like my veggies still a little crunchy with a nice grilled outer edge.

Okra – Just wash and stick on sticks through center and drizzle with olive oil and seasonings and cook like you would the veggie kabob.

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