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Archive for the ‘Vegetables’ Category

1 Peter 5:7  Casting the whole of your care (all your anxieties, all your worries, all your concerns, once and for all), on Him, for He care for you……”

“The Soup” is a basic vegetable recipe that has been requested many times on my Facebook page.  This is whatever you want it to be and is a great way to clean out your freezer.  The only items that really don’t freeze well are:  potatoes, pastas and rice.  Plan on adding these when you defrost.  I make only vegetable soup recipes and you can add whatever protein you wish:  shrimp, meatballs, chicken, fish, beef, beans, grains, etc.  The amounts are per your taste.

Basics-Picture is of The Soup with Shrimp

Crushed tomatoes – canned or fresh

Celery

Onions

Carrots

Turnips

Seasonings:  salt, pepper, garlic, Worcestershire sauce, red wine, parsley, bay leaves, thyme, etc.  Whatever you like.

You should chop the vegetables into bite size pieces and cook them in the tomato stock until they are tender.  To freeze place a freezer bag over a large mouth glass and spoon in the soup per single serve sizes.  Squeeze out as much air as possible and close the bag.  Lay the bags flat to freeze.  This takes up less freezer room and is quicker to thaw.

 

The Soup

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Romans 15:13  May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit.

Making this soup is difficult to give exact measurements since I made it from leftovers.

2-3 cups of cooked turkey cut into bite size pieces

2 cups of leftover turkey gravy

1/2 cup of orzo

2 cups of turkey or chicken broth

1-2 15 oz. cans of mixed vegetables – do not drai

Chicken or turkey broth

Cook the orzo in the broth until tender.  Mix the other ingredients (except the additional broth) together.  Add the cooked orzo.  Add enough broth to the desired thickness that you like.  Salt and pepper to taste.  This soup freezes very well and is a great way to use up leftover turkey or chicken. 12711252_10207345755736120_8654089009927521246_o

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Proverbs 24:14  Know also wisdom is sweet to your soul; if you find it, there is a future hope for you, and your hope will not be cut off.

2 #10 cans of diced potatoes – do not drain

1 50 oz. can of cream of celery soup

1/2-1 cup dried onions

1 pkg. white gravy mix that make 1 gallon – make according to package directions

Mix all together and place in a 20 quart slow cooker and heat slowly.  Stir frequently to prevent sticking.  Add more liquid if you want the soup thinner (milk or chicken broth)

If you want to make the soup a cheesy potato soup add 1/2 #10 can of cheddar cheese sauce.

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12716049_10207285050138518_5983508437753797895_oJeremiah 6:16

Stand at the crossroads and look; ask for the ancient paths, ask where the good way is, and walk in it, and you will find rest for your souls.

3 16 oz. cans or 3 pints of diced tomatoes

3-4 baby carrots

1 stalk celery

1/4 small onion

Place 1 can/pint of tomatoes and the vegetables in a powerful blender, NutriBullet or Ninja.  Blend until smooth.  Pour into medium size sauce pan.

1/2 cup Parmesan cheese

1/2-3/4 cups sour dough bread broke into pieces (can use regular bread)

Place 1 can/pint of tomatoes with the bread and cheese in a powerful blend, NutriBullet or Ninja.   Blend until smooth.   Pour into medium size sauce pan.

Combine the two blended cans/pints of tomatoes with the additional can/pint of diced tomatoes.  Heat, but do not boil.  Add salt and pepper to taste.  You can add 1-2 teaspoons of dried parsley or some fresh parsley.

This makes a great tomato soup and very healthy.  Add more carrot, celery and onion to your taste.  This soup freezes very well.

 

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AdeleCookbookPhotoConcept_BackgroundDesign2John 6:27  Do not work for food that spoils, but for food that endures to eternal life, which the Son of Man will give you.

There are 300 recipes in this cookbook.  All of these recipes have been tested by me personally.  This is an expansion of the first cookbook:  Family Favorites. Family Favorites II, Second Helpings is now available.  The recipe collection has a southern influence recipes that require no fancy equipment or exotic ingredients.  One person who recently purchased the book said she enjoyed it because she usually had most of the ingredients already in his fridge or pantry. The cost is $15.00 plus shipping. Part of the proceeds (about 1/2) will be donated to a free meal program that is hosted by my church:  Manna Meals: this is a meal that is offered every week on Saturday to anyone who enters our doors.  Get your copy now.  They would make a great Mother’s Day present.  Contact me via this site or visit our Facebook Page:   Family Favorites II:  Second Helpings.

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12195865_10206677301225175_8456024344166014272_nProverbs 13: 20  He that walketh with wise men shall be wise: but a companion of fools shall be destroyed.

One of my son-in-love’s favorites and so easy.  Next time you have chicken for dinner poach an additional chicken breast.  Season the water with season salt and pepper.

1 cooked chicken breast (can use rotisserie chicken) – chopped or shredded into small pieces

1 16 oz. can of chicken or vegetable broth

2 16 oz. cans of cannellini beans (can use navy or great northern beans)

16 oz. can of crushed or diced tomatoes – optional

Add these ingredients into a slow cooker.  Do not drain the beans.

Add seasonings to your taste.  I suggest:

1 T. chili powder

1 t. cumin

1 t. celery flakes

2 T. dried chopped onions

1 t. parsley flakes

1/2 t. cayenne

1/2 t. garlic powder

1/2 t. pepper

1 t. salt – optional if on a low sodium diet

Heat together and taste broth for flavor.  Add more of any of the above to taste.

Add additional chicken or vegetable broth if you want a thinner soup.

This soup freezes well.  You can add cilantro and/or sour cream when you serve the soup.

 

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12592781_10207165650713607_2886782021519131470_n

Let us kneel before the Lord our Maker: for he is our Go and we are the people of his pasture, the flock under his care.  Psalm 95: 6-7

If you love French Onion Soup, but don’t have the time to stand and stir until the onions are brown, etc.  this is the soup recipe for you.This uses a crockpot or slow cooker.

3 lbs. yellow onions – sliced

3 lbs. red onions – sliced

1/2 – 1 stick of butter (do not substitute margarine)

1 teas. thyme or several sprigs fresh thyme

2-3 bag leaves

Place the butter in the bottom of the slow cooker.  Add the onions, thyme and bag leaves.  Cover and cook on low for 8-10 hours.

After the onions are cooked add 3-4 15oz. cans of good quality beef broth or about 6-7 cups.  The amount you add depends on the broth to onion ratio that you like.  Check for seasoning and add salt and pepper if needed. Recover and allow to heat through.

Serve in a soup bowl with a piece of crusty bread and a piece of Provolone cheese on top.  Melt the cheese under a broiler or in the microwave.

This soup freezes very well.  This is one of the best I have ever had.

 

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