Curried Lentil Soup

Curried Lentil Soup

2 Tbsp oil

1 onion, chopped

1 carrot, sliced thin

3 cloves garlic, minced

1 bay leaf

2 tsp curry powder

1 (15 oz) can diced tomatoes

2 C lentils

1 lemon

1 C spinach, chopped

8 C chicken broth

Heat the oil in a large pot. Add the onions, carrot and garlic and sauté until soft. Add the curry powder and cook for a few seconds more. Add the tomatoes, bay leaf, lentils, and broth. Cut the ends off of the lemon and remove and visible seeds. Add the lemon to the pot. Bring to a boil and then turn down to low and let simmer for about 30 minutes or until the lentils are soft. Remove the lemon and the bay leaf. Add the spinach and cook for about 5 more minutes before serving.

Crockpot Navy Bean Soup

Crockpot Navy Bean Soup

  

2 C dry navy beans 

4 slices of bacon, uncooked, cut into bite sized pieces 

1 onion, diced 

3 medium carrots, diced 

3 stalks of celery, sliced 

2 Bay leaves 

Salt free seasoning to taste 

Place beans in a crockpot and cover plenty of water. Add the remaining ingredients, stir to combine. Cover and cook on high for 6 hours or until cooked through.

Marinara Sauce

Marinara Sauce

1 (25 oz) jar spaghetti sauce

1 (14 oz) can diced tomatoes

1 (14oz) can stewed tomatoes

1 (6 oz) can tomato paste

1 onion, diced fine

3 cloves minced garlic

1 tsp. dried thyme

1 bay leaf

1 tsp. oregano

1 tsp. basil

Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done. This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.

Refrigerator Pickles

Refrigerator Pickles

2 C white vinegar
½ C sugar
2 Tbsp sea salt
1 tsp freshly ground black pepper
12 whole cloves
4 bay leaves
1 tsp crushed red pepper flakes
2 tsp dill seed
8 small cucumbers or more as needed to fill the jars, peeled in stripes and sliced into thin rounds
1 small white onion, thinly sliced and broken into rings

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved. Divide between the 2 jars. Layer the cucumbers and onions in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate, shaking the jar occasionally to keep the ingredients mixed. The pickles should be ready to eat within a couple of days. These pickles should keep in the refrigerator for about a month.
Makes about 2 qts.

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Baked Spaghetti

Baked Spaghetti

1 C. chopped onion

1 C. chopped green pepper

1 T. butter or margarine

1 (28 oz) can diced tomatoes, undrained

1 (4 oz) can mushrooms, drained

1 (2 oz) can sliced black olives, drained

2 tsp. oregano

1 lb. ground beef, browned

12 oz. spaghetti, cooked and drained

2 C. shredded Cheddar cheese

1 (10 oz) can cream of mushroom soup, undiluted

1/4 C. cold water

1/4 C. grated Parmesan cheese

In a large skillet, sauté' onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9x13 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 C. of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350°F for 30-35 minutes or until heated through.

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Crockpot Split Pea Soup

Crockpot Split Pea Soup

2 C dried green split peas

1 meaty hambone or 1 large ham hock

3 carrots, peeled and sliced

1/2 C chopped onion

2 stalks celery, sliced

2 cloves garlic, minced

1 bay leaf

 2 tsp dried parsley flakes

Seasoning salt to taste

6 C chicken broth or water

2 Tbsp cornstarch

Place ingredients in crockpot and cook on low for 8-10 hours. About 1 hour before ready to serve remove ham and remove any meat off the bones, discard bones and set meat aside. Place 3-4 cups of the cooked soup in a blender with the cornstarch and puree. Place meat and pureed soup back into the crockpot to cook until thickened about an hour.

Many Bean Soup and Cornbread

Many Bean Soup

1/3 C great northern beans
1/3 C baby lima beans
1/3 C lentils
1/3 C pinto beans
1/3 C red beans
8 C water
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 bay leaf
1 large ham hock or ham bone.

Soak the beans overnight, drain and place in a large pot with water. Add onion, celery, garlic, bay leaf, and ham hock. Bring to a boil and then reduce heat to low. Cover and simmer until all the beans are tender about 3 hours. Remove and cool the ham hock slightly, remove the meat from the bone and return meat to the pot. Stir and serve.

 
Corn Bread

1 C yellow cornmeal
1 1/2 C flour
3/4 C sugar
4 tsp. baking powder
1 tsp salt
1 C milk
2 eggs
1/4 C oil

Combine everything and mix well, pour into greased muffin tins or a greased loaf pan. Bake at 425 degrees for 20-25 minutes or until golden brown.