savory bean spinach soup

 

My family ate it all up!  It was a great soup and what made it the greatest was the fresh basil from my big pot of basil outside.  It's soaking up the summer sun and loving it.  I served this soup with fresh rolls and made a side of egg salad for the rolls.

savory bean spinach soup (Eating Well)

3 (14 ounce) cans vegetable broth

1 (15 ounce) can tomato puree

1 (15 ounce) can  Great Northern beans, rinsed and drained

1/2 cup converted white rice (I used 1 cup cooked jasmine rice from my fridge)

1/2 cup finely chopped onion (I used 2 tablespoons dehydrated onion)

2 cloves garlaic, minced

1 tablespoon fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

4 big handfuls of kale leaves

shredded parmesan to top

In a slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.  

Cover.  Cook on low heat for 5-7 hours or high heat for 3-4 hours.

Stir in kale.  Serve with Parmesan cheese.

veggie stuffed zucchini

 

These were really yummy!  I wished for leftovers.

Note to self:  Omit the peppers next time for the picky kid in the family.

veggie stuffed zucchini

3 zucchini, cut lengthwise in half and insides scooped out (dice the insides)

1/2 cup onion, diced

1 tablespoon minced garlic

1 red bell pepper, diced

1 cup mushrooms, diced

1 teaspoon dried oregano

1 teaspoon dried basil (I used 1 tablespoon fresh)

2 tablespoons chopped parsley, fresh

1/4-1/2 cup grated Parmesan cheese

handful of mozzarella cheese

Preheat oven to 375 degrees.

Prepare a 9x13 casserole pan with cooking spray or line with foil.

In a large skillet heat a tablespoon of oil or water.  Add onion, garlic, pepper, mushrooms and cut up zucchini "insides".  Turn off the heat.  Add seasonings and Parmesan cheese.

Take zucchini that has been prepared to be stuffed and place them in the 9x13 pan.  Stuff each zucchini half with the stuffing.

Sprinkle with mozzarella cheese.  Bake for 35-40 minutes until cheese starts to bubble.

smoky lentil potato soup

 

Another score!  All of my kids ate this soup and enjoyed it.  It's really good!  And of course I made another big pan of breadsticks to go with it (four batches of breadsticks within a week!).  I didn't add the green stuff- kale or spinach- but I might try next time around to see if the pickiest of my eaters will eat it.

smoky lentil potato soup (mel's kitchen cafe)

1 tablespoon olive oil

1/2 cup chopped yellow or white onion

3 cloves garlic, minced

1/2 cup diced carrots

1/2 cup diced celery

2 teaspoons grounc cumin

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1 pound Yukon gold potatoes or red potatoes, cut into 1-inch pieces (unpeeled)

2 cups lentils, rinsed

8 cups vegetable stock

8-10 ounces kale or spinach, chopped

In a stock pot, heat the oil.  Add the onion, garlic, carrots and celery and cook for a minute or two, stirring constantly.  Add the cumin, paprika and salt.  Stir to combine.

Add the potatoes, lentils and stock or broth.

Bring to a boil then simmer 35-40 minutes.  Stir in kale or spinach if desired.  Season with salt and pepper.

easy slow cooker cabbage soup

 

All FOUR of my kids ate this soup happily.  As babies and little kids they ate everything I put in front of them.  Now that I have a few vegetarians they are tricky to feed but I made this soup and breadsticks (breadsticks for the 3rd time in a week) and they were happy campers.  I love this recipe.

easy slow cooker cabbage soup (I heart nap time)

1 cup chopped yellow onion

2-3 cups chopped cabbage

1-2 cups cut green beans (I used frozen)

1 cup chopped celery

1 cup chopped or shredded carrots

1 small zucchini, diced

1 bell pepper, chopped (I substituted frozen peas)

15 ounce can petite diced tomatoes

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1 teaspoon minced garlic

32 ounces vegetable broth

salt and pepper to taste

Place all of the chopped vegetables in the bottom of the slow cooker base.  Add in the diced tomatoes and tomato paste.  Sprinkle with Italian seasoning, garlic, salt and pepper.  Pour the broth over the top.

Cook on high for 4-5 hours or on low for 7-8 hours or until the vegetables are tender.  Add more salt and pepper to taste.  Ladle into bowls and enjoy!

easy cheesy breadsticks

 

These breadsticks are now my favorite breadstick recipe.  So easy and it makes half a sheet pan which is perfect.  

easy cheesy breadsticks (mels kitchen cafe)

1 cup warm water

2 teaspoons instant or active dry yeast

1 teaspoon sugar

1 teaspoon salt

2 to 2 1/4 cups all-purpose flour or bread flour

2 tablespoons melted butter

1 tablespoon garlic herb seasoning

1 1/2 to 2 cups shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees.  Place a baking stone on a rack in the lower third of the oven.  If you don't have a baking stone, use an over turned baking tray.  Allow the baking stone/baking tray to heat at 425 degrees for 15-20 minutes before baking the breadsticks.

In a large bowl, stir together the warm water, yeast and sugar.  Let sit for 3-4 minutes until foamy.

Add the salt and flour and stir together until the dough forms a shaggy ball.  It should be so soft and slightly sticky but not overly wet.

Knead the dough (right in the bowl) 15-20 times. 

Knead and pat the dough one final time into the ball, cover the bowl and let the dough rise for 15-20 minutes until noticeably puffy.

Lightly grease a half sheet pan with nonstick cooking spray (or brush with melted butter)

Grab the dough from the bowl and stretch it out just a bit into a thick rectangle before placing on the sheet pan.  Press the dough evenly into a large rectangle in the bottom of the sheet pan.

Brush the dough with the melted butter.  Sprinkle with garlic herb seasoning.

Sprinkle the mozzarella cheese evenly over the top of the dough followed by the Parmesan cheese.

Bake immediately or let the dough rest for 10-15 minutes for slightly puffier breadsticks.

Place the sheet pan of breadsticks directly  on the preheated pizza stone or over turned baking sheet and bake 15-17 minutes until the breadsticks are golden and the cheese is bubbly.

Cut the breadsticks in half lengthwise and then cut into strips for about 18 breadsticks total.