Vegetable Soup

1 pound lean ground beef
2 celery stalks, diced
1 medium onion, diced
2 carrots, diced

2 cloves garlic, diced
28 ounce can crushed tomatoes
1 can Accents, Italian canned tomatoes
2 tbsp tomato paste
4 cups beef broth

2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
1 can black or red kidney beans, drained and rinsed
1 cup pasta, uncooked (small shells work well)
Hot sauce to taste

Fry ground beef with onion and celery in large stock pot. Drain fat. Add garlic and remaining ingredients except pasta. Simmer for 1-2 hours then add pasta. Simmer for another 30 minutes until done. Add extra beef broth or water if desired to make a soupier soup. Season with hot sauce, salt and pepper to taste. Discard bay leaves before serving.
Serve With crusty garlic bread.

Sunday Roast

1 beef roast
oil
6 large carrots, peeled and cut into large chunks
6 large potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 cloves garlic, finely chopped
1 cup beef broth
1 tsp Worcestershire sauce
2 bay leaves
1 tablespoon corn starch

Seasoning Mix

2 tablespoons Montreal steak spice
1 tablespoon dried thyme
1 tablespoon dried rosemary

Combine seasoning mix in a small bowl. Set aside. Coat both sides of meat with oil. Sprinkle a third of the seasoning mix onto each side. Sear both sides of the meat. Transfer roast to slow cooker.

Place the vegetables in a large bowl. Drizzle on a little oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker. Can also cook carrots and potatoes separately in oven, about 45 minutes at 375. Pour in the beef broth. Cover with lid. Cook on low for 4-6 hours or on high for 2-3 hours.

Scoop out cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Serve with Yorkshire Pudding.

Perogies

5 c purity flour
2 large eggs
1 tbsp oil
2 c water (maybe 1/2 cup more)
Combine and knead ingredients a long time...maybe 1/2 an hour adding more water if needed. Cover and let sit 1/2 hour. Flour the counter and cut a piece of dough (cover the remaining dough.


Roll out. Use a glass to cut out each perogy. Add filling (potato mixture). Use water on your fingers to moisten edges and pinch sides together. Place on floured towel and cover with a towel. Turn them over. Freeze on a cookie sheet that is floured.


Filling
Boil potatoes did done. Drain. Add 3/4 to 1 pound of grated old cheddar cheese. Put lid on and let cheese melt about 15 to 20 minutes. Mash.


When ready to eat, boil perogies til they float. Quick fry with onions. Serve with sour cream, crisp bacon...


From the recipe of Jen and Linda

Mango Salsa

2 ripe mangos, diced
1/2 cup chopped red bell pepper
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 tbsp chopped green onions
1 tsp grated ginger
1/4 cup chopped fresh cilantro
1 tsp chopped jalapeño (or to taste)
salt & pepper to taste


Combine all ingredients. Makes about 2 cups.

Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise or any other tomatoes
6 cloves garlic
1/4 cup olive oil
1 tsp dried basil
1 tsp dried thyme
salt to taste
freshly ground black pepper to taste
2 onions, chopped
1 tbsp unsalted butter + 1 tbsp olive oil
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned diced tomatoes (try spicy pepper blend or fire-roasted)
big bunch of fresh basil leaves
1/4 - 1/2 cup pesto (to taste)
1 carton chicken stock

Preheat the oven to 400 degrees F. Toss together the tomatoes and garlic cloves with 1/4 cup olive oil, basil, thyme, salt, and pepper. Spread in 1 layer on a baking sheet and roast for 30-45 minutes.

In a stockpot over medium heat, saute the onions with butter, 1 tablespoons of olive oil, and red pepper flakes, until the onions start to brown. Add the canned tomatoes and chicken stock. Add the fresh basil, oven-roasted tomato mixture, including the liquid on the baking sheet. Bring to a boil and stir in pesto. Simmer uncovered for 40 minutes. Puree with an immersion blender. Serve with sprinkling of parmesan cheese and crusty bread.


Inspired from Ina Garten recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe.html

Pecan Tarts

24 tart shells
3/4 cup corn syrup
3/4 cup packed brown sugar
3 eggs, slightly beaten
3/4 cup melted butter
Pinch salt
1.5 tsp vanilla
3/4 cup pecans, chopped or 2/3 cup raisins

Mix corn syrup, sugar, eggs, butter, salt and vanilla until blended. Sprinkle pecans in each tart shell. Place tart shells on baking sheet and fill just to top with filling. Bake at 400F for 15-18 minutes til puffed and bubbly. Line sheet with foil for spills. Also good with a few chocolate chips in with the pecans.

Substitute Maple syrup for some or all of the corn syrup.

Coconut Curry Shrimp

Shrimp and/or salmon chunks
1 onion finely chopped
2 peppers julienned (use assorted colors)
8 ounces mushrooms, sliced
Broccoli, asparagus
2 cloves garlic minced
2 tbsp red curry paste
2 stalks lemongrass cut finely
2 tbsp chopped ginger
Zest of 1 lime
Juice of 1 lime (2 tbsp)
1 tbsp brown sugar
1 tbsp fish sauce
1 14-ounce can coconut milk
4 cups chicken broth (optional if making soup)
Jasmine rice or rice noodles
2 tablespoons julienne-cut fresh basil

Heat oil in large skillet. Add onions, peppers, mushrooms, and garlic til softened. Add curry paste, ginger and lemon grass. Stir fry 1 to 2 minutes or until fragrant. Add coconut milk, bring to simmer. Stir in lime juice, fish sauce and brown sugar until well blended. Stir in meat and other vegetables. Simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil. Add chicken broth and rice noodles if making soup. Serve over rice.

Toppings:
Green onions
Cilantro
Basil

Lime wedges