Tag Archives: carrots

Soup!

There is nothing quite like coming home to a crock pot full of soup in the fall. I almost didn’t get to share this recipe. When I got my computer back after its second trip to the “hospital,” the tech hadn’t reinstalled by browser bookmarks. I don’t think it is fair to post a recipe without giving credit to my inspiration, and the site was stored only in my bookmarks. Thank goodness he still had the file, because this soup is REALLY good. Thank you to About.com for posting their Sausage and Potato Soup with Kale.

talian Potato and Kale Soup

I used a little different spicing, left out the bacon, and made it in the crock pot.  I hope I remember my exact recipe, I made this weeks ago and didn’t write down amounts.

Italian Potato and Kale Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound ground Italian turkey sausage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1½ pounds thin skinned potatoes, cubed
  • 3 sprigs rosemary, chopped
  • 1 bunch kale leaves, coarsely chopped
  • ¼ cup heavy cream
Instructions
  1. Brown Italian turkey sausage. Remove from skillet.
  2. In the same skillet, heat the oil. Saute onion and carrots until they begin to soften. Add garlic and continue to brown about 2 more minutes.
  3. In crock pot, combine browned sausage, sauteed onion mixture, potatoes, rosemary, and kale. Cook on low for 8 hours.
  4. About 30 minutes before serving, add cream.

 

 

Beef and Beets Stir Fry

What a week! It was busy, full of ups and downs, but, in the end, overall positive. The best news is that I was accepted into an online Doctor of Nursing Practice program!

In all the craziness, we also had our first frost on Friday night. The red bell peppers in my garden mostly didn’t ripen, but green peppers are good, too. I spent most of Saturday afternoon prepping vegetables-the last of the peppers from the garden, plus everything I got in our CSA box on Friday. We picked all the ripe tomatoes, and I’m covering the plants in the hopes of getting a few more to ripen. Amazingly, the squash plants that I thought were done have started producing again, so maybe we will get a few more decent sized ones. The weather is supposed to warm up again.

Beef and Beets Stir Fry

I was so excited to see that the farm left the tops on our beets this week. (Usually, they cut them off and use them for their juicing box.) I immediately decided to make a stir fry. I found a Thai Basil stir fry sauce in the Oriental foods section at the grocery store, and it gave this an amazing flavor! My husband says this is “a keeper.”

Beef and Beets Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 pound sirloin, thinly sliced
  • 3 cloves garlic, minced
  • 5 beets, roots peeled and cut into matchsticks, greens washed and trimmed
  • 2 medium carrots, thinly sliced
  • 1 small onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • ¾ cup Thai Basil stir fry sauce
  • 2 cups cooked rice
Instructions
  1. Heat 1 tablespoon olive oil in wok. Stir fry sirloin and garlic until meat is desired doneness. Remove from wok.
  2. Add 2 tablespoons oil to the wok. Add beet roots and carrots, stir fry until the vegetables start to soften, about 7 minutes.
  3. Add onion and bell pepper to the wok. Continue to stir fry about 3 minutes.
  4. Add beet greens, stir fry until greens are wilted and vegetables are tender-crisp.
  5. Return beef to pan, stir fry to combine.
  6. Pour stir fry sauce over, continue to stir fry until sauce is heated through. Serve over rice.

 

Recipe Help

I’m continuing my series of shared recipes. Life has been really crazy, so I haven’t been as creative as usual. Fortunately, there is lots of recipe help on the internet! I am so happy that Taste of Home has most of their recipes online now. This recipe for Roasted Kielbasa an Vegetables was really good. You can’t go wrong with Taste of Home.

Roasted Kielbasa and Vegetables

More Recipe Sharing

It is Balloon Fiesta week in Albuquerque. This is my favorite time of year here-I love watching the balloons. (Though, I hate the traffic.) We had our niece and her husband over for the weekend, which always means lots of good eating. We had a barbeque on Saturday night. None of the recipes are original, but they were really good. So, I’m going to post a couple of links to great recipes.

Polynesian Coleslaw

This Polynesian Coleslaw recipe from allrecipes.com was absolutely fantastic! I wish I had a better picture to really do it justice. The only adjustment I made was to use carrots instead of bell pepper. I served it will shish kebobs made with marinated beef (great recipe from allrecipes), tomatoes from my garden, bell peppers from the garden and our box, and squash from our box.

Albuquerque Balloon Fiesta

Lots of Veggies Stir Fry

Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.

Lime and Chli Garlic Sauce Stir Fry

This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.

Lime and Chili Garlic Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons peanut oil, divided
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 3 bell peppers, thinly sliced
  • ½ large red onion, thinly sliced
  • large handful snow peas, strings removed
  • 2 cloves garlic, minced
  • ¼ cup chicken broth
  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 2 tablespoons chili garlic sauce (found in the Oriental foods aisle)
  • 1 tablespoon cornstarch
  • 2 cups hot cooked rice
Instructions
  1. Heat 1 tablespoon oil in wok. Stir fry chicken until cooked through. Remove from pan and keep hot.
  2. Add remaining oil to wok. Add all the vegetables, and stir fry until tender crisp. Add chicken back into the pan.
  3. Combine broth, lime juice, soy sauce, and chili garlic sauce. Whisk in cornstarch and pour over the stir fry. Continue to stir fry for another minute, until sauce thickens. Serve over hot rice.