Making a quick pot of Minestrone Soup is so simple using ingredients from your own garden harvest. The base of the soup is a quart of canned tomatoes with 1 bouillon cube (chicken or vegetable) added.
The dried cannellini beans are soaked overnight and I usually do the 1 hour soak also. The 1 hour soak is merely bringing the beans to a boil, turning off and letting sit for an hour before adding to the tomato soup base. I make sure to rinse the beans when overnight soaking and after the boil soak … this helps eliminate upset stomach issues caused from bloating.
1 cup dried beans = 2 to 2 1/2 cups cooked
I will then add diced carrots, celery, garlic, onion, potatoes and cabbage. Let the soup simmer for 1-2 hours until the beans are soft.
That’s It ……. delicious and perfect for a chilly winter meal!
Optional – spices to your taste and pasta if desired
Fresh pie using canned apples and frozen raspberries from this summer’s harvest.
The combination is perfect – sweet and tart! Brings back the fresh flavors from the garden on this the coldest day of the year – negative 20 with the wind chill.
Yes, I will have another slice please!
This stuffed zucchini is simply the best new zucchini dish I have had in a while!
In the past we have steamed, sauted, baked, noodled, grilled, and added to soups and stews. For years we have been cooking with zucchini. I have seen recipes here and there suggesting the stuffed version, but never thought to try any of them!
Last evening we had stuffed mushrooms. Instead of tossing the leftover breadcrumb stuffing out, I thought let’s give the zucchini’s a stuff and see what they taste like. Well, I love them!!!
We notched out the center of the zucchini after slicing in half lengthwise. Added the stuffing – seasoned breadcrumbs, minced garlic, olive oil and a touch of butter. Of course, you can add additional ingredients to the stuffing if you desire.
Then we baked for 12 minutes at 350 degrees. Removed from the oven and sprinkled with mozzarella cheese and baked for 5 more minutes. Easy and absolutely delicious!!! Don’t wait years like I did to try this …….. it’s so good. You can also top with any type of red sauce for more flavor.
Honeynut Pecan Bites
½ cup whole wheat flour
½ cup all-purpose flour
¾ cup sugar
1 tsp. baking soda
2 tsp. pumpkin pie spice
¼ tsp. nutmeg
¼ tsp. cinnamon
½ cup chopped pecans
1 cup honeynut squash puree**
2 Tbsp. oil
1 ½ tsp. vanilla extract
Combine dry ingredients and mix well. Set aside while you combine remaining ingredients in a separate bowl. Once blended well, add all together and stir evenly.
I baked in a mini muffin pan at 350 degrees for 20 minutes.
An optional frosting or glaze can be added once they are cool to top off the muffins if desired.
** you can also use pumpkin pie or another type of winter squash if you wish
The method I used to process the squash into puree is as follows:
Bake or steam until soft
I peeled and cubed and then added the honeynut squash to a pan with water to steam cook on top of the stove top. Once cooled, drain and using an immersion blender or food processor puree.
Measure 1 cup for above recipe.
Cream together with electric mixer –
1/2 cup vegetable oil
3/4 cup brown sugar
In a bowl add the following dry ingredients together and then mix with the above creamed mixture along with the applesauce.
1 1/4 teaspoons baking soda
1 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 cup raisins
Lastly, combine the following and add into mixture.
1 teaspoon baking powder
1 cup quick rolled oats
1/2 cup chopped pecans
Preheat oven to 350 degrees. Bake 25-30 minutes. Delicious!!
1/2 cup margarine
2 (1 ounce) squares unsweetened chocolate
3/4 cup sugar
2 eggs, beaten
3/4 cup applesauce
1 1/4 teaspoons vanilla
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/4 cup chopped nuts
1/2 cup semisweet chocolate pieces
Melt butter and chocolate in saucepan over low heat. Add sugar,
eggs, applesauce and vanilla. Beat well.
Stir together flour, baking powder and baking soda. Add to
chocolate mixture and blend well. Pour mixture into greased 8”
square baking pan.
Combine topping ingredients and sprinkle over batter. Bake at 350
degrees for about 40 minutes until a toothpick inserted in the center
comes out clean. Cool and cut into squares.
Pumpkin Pie is tradition and such a delicious one at that! From little we always had pumpkin pie on Thanksgiving and times in between. Mostly though, they were the frozen store bought versions which are quite tasty for sure, BUT when you grow your own and then make pumpkin pie ………. well, it is quite the accomplishment!
Pumpkins are easy to grow and the Pumpkin Pie or Sugar Pumpkin which grows to 8-9″ in circumference is the type to grow. Granted they do get pretty viney so make sure you have the room. Bees adore the flowers and I make sure to grow plenty along with all the other garden goodies each year.
Once the stem on the pumpkin turns brown and dries out, it is time to harvest. The pumpkins will keep for several months so using them in holiday decorations is always great Fun.
When you decide to process your pumpkin(s) for pie or other recipes like pancakes, smoothies, cookies, etc. this is the way to go about it. We cut the pumpkin in half, scoop out the seeds, turn upside down in a pan with about an inch of water to bake/steam.
Cover and bake for 45 minutes to an hour on 350 degrees. Let the pumpkin cool completely and then use an immersion (hand) blender to puree the pumpkin meat. Discard the outer skin in the compost. One small pumpkin is enough for 2 pumpkin pies.
1 unbaked 8-inch pie shell
1 cup fresh pureed pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup evaporated milk
1/2 cup sugar
1 egg, slightly beaten
Blend pumpkin and spices and mix well. Stir in remaining ingredients and pour into pie shell. Bake at 400 degrees for an hour. Filling will be soft but will set on cooling.