Leo's Vegetable Roast Soup

 Memories:  Leo created this soup recipe over time.  Healthy, hearty and tasty.  He always makes extra so we can share with friends.

This makes 8 - 1 1/2 qt containers to freeze (or 12 qts)  We make large batch and then freeze for quick meals later.

Ingredients:

4 to 6 lbs chuck roast

1 medium yellow onion chopped

4 to 6 stalks of celery chopped

4 to 6 cloves of garlic diced

2 Bay leaves

3 to 4 cans of diced roasted tomatoes

32 oz. beef broth

32 oz. chicken broth

1 - 2 small cans tomato sauce or small can of paste

Vegetable mix:  could be Frozen corn, purple hull peas, crowder peas, green beans and/or any other frozen vegetable you like

Season to taste: sometimes Italian seas, Basil, Oregano, Rosemary, Thyme.  To your preference.  He does not measure.

Cut roast into small bite size pieces then coat in lawry's season salt

Saute onion and celery till translucent.

Remove from pan.

Saute the meat cubes until brown.

Add back into meat the onion, celery and also add the garlic.

Stir.

Add broths, seasonings, canned tomato items, frozen beans and corn.

Bring to a boil, then simmer till meat is tender.

Add green beans last and continue to simmer until they are tender.

Salt & pepper to taste while cooking.

Add water if needed for more liquid.

Easy Delicious Tomato Basil Soup - 30 minutes

Momma Katie memories: This is a new item for Leo and I.  We were trying to come up with some soups we could make in large amounts and freeze for winter.  I just love this simple recipe.

   

Ingredients:

1 (24oz) jar marinara sauce (I use one that has simple ingredients and no added sugar

1 (14oz) can Italian diced tomatoes

1 1/2 cups chicken stock

1 tsp oregano

1 tsp dried basil

3/4 tsp black pepper

1/2 tsp salt

1/2 tsp garlic powder

1 handful basil, chopped

1/2 cup grated parmesan cheese, plus more for topping

1 cup heavy cream

I usually double this so I can make some to freeze.

In a large sauce pan, combine marinara sauce, diced tomatoes, chicken stock, oregano, dried basil, pepper, salt, and garlic powder over medium-high heat.  Bring to a low boil, then reduce heat to medium-low.

Stir in heavy cream, grated parmesan, and chopped fresh basil.  Stir until smooth and cheese is melted.  Allow to cook over low heat for 5 - 10 minutes to allow flavors to blend.  Taste and adjust seasonings.

Nutrition

Calories: 235kcal | Carbohydrates: 12g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 1111mg | Potassium: 602mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1225IU | Vitamin C: 14.4mg | Calcium: 161mg | Iron: 2.2mg

Fig Cake recipe

Momma Katie memories: I remember as a kid thinking 'Fig cake - gross', but was pleasantly surprised when I tried it. I would slice a piece, put it in a toaster oven to warm and then add butter to it. As a young wife, I would make this cake, an apple cake and banana bread; slice them into individual pieces and freeze them. I would put a different one in your dad's lunch everyday.

Ingredients:

2 cups sugar
3 cups sifted flour minus 2 TBS
3/4 cup shortening1/2 cup sour milk (or 1/2 tsp vinegar to sweet milk)

1 tsp. soda (dissolved in the milk)
1 1/2 cup fig preserves (1 pint jar juice and all)
3 eggs
1 tsp. cinnamin
1 tsp. nutmeg
1 cup nuts (optional)

If you have sour milk, put the soda in cake mix. If not, mix milk, vinegar and soda before mixing cake so that it can rise.

Mix and bake at 350 degrees. Test several spots with a toothpick because the figs will make the toothpick come out gooey in places. Again, I don't seem to have the cooking time.

The fig preserves were picked at your Grandpa Werth's house and Mom Collins and I preserved them. The figs were still whole pieces and we would chop them up for the cake. I have found fig preserves like this at that barbeque place that is halfway between FW and BC.

posted by: Momma Katie

Paleo Chili by Stace

My kids love to eat my chili.  My daughter wrote a story about it in the 3rd grade -- "looks like vomit but tastes delicious."  Boddhi says it is his favorite thing I make.  I adapted my mom's chili recipe from when we were kids.  My mom made a delicious chili with ground beef and homemade pinto beans.  I was such a picky eater back then, and I often left the chunks of beef at the bottom of the bowl, but I loved the complex flavors of the liquid -- so thick and warm, spicy and comforting.  I would eat mine with tons of saltine crackers --yum!   Bob would drown her chili in ketchup (yuck!) everytime.  This always made the rest of us laugh.  I guess she preferred a bit more tomato in her chili.

So I adapted my regular chili to make it paleo compliant (no beans).   I decided to replace the beans with Japanese sweet potatoes.  I also decided to use pork breakfast sausage and ground pork for the meat.  

Ingredients:

1 purple onion 

4 cloves garlic

4 Japanese sweet potatoes

1 lb compliant pork breakfast sausage

1 lb ground pork

1 can crushed tomatoes

1 can fire roasted crushed tomatoes

1 jar salsa 

seasonings:

chili powder

cumin

cayenne

garlic salt

cacao powder

I started by sauteing chopped purple onions in ghee. I let those cook until translusent.   Then I added the garlic (finely chopped) and let that cook until fragrant.  Next I added the sweet potatoes (cubed) adn let them cook slowly until tender.  I added chili seasonings (to taste) to the the onion/garlic/sweet potato mixture and let that cook.  I cooked the meat in another pan and seasoned it with the same seasonings.  Then I added the meat to my veggie pot when done.  I then poured in the sauce and salsa and seasoned with all the seasonings again. I let that simmer until the flavor was right!  Serve alone or with plantain chips :)

This picture was taken after we ate half the pot!

Posted by Stace

Fruit Pizza

To make the crust--
Mix 3/4 cups melted butter, 1/2 cup powdered sugar, and 1 and 1/2 cup flour.  Press into pan.  Bake at 300° for 25-30 minutes.

For the "sauce"--

10 oz pkg. white chocolate chips.
1/4 cup whipping cream
8 oz softened cream cheese

Melt chips with whipping cream.  Beat in cheese. Spread on cooled crust.  Put sliced fruit.

Cook 1/2 cup pineapple juice, 1/4 cup sugar, 1 tbsp. cornstarch, 1/2 tsp. lemon juice.  Medium heat till thickened.  Pour over fruit and chill.

Homemade Applesauce by Steph

Apples peeled and cored and cut to slices
Put in a large pan with a small amount of water - it would probably be even better with apple juice.  Add a small amount of lemon juice.  It think we used half of a lemon.  Blend in blend until smooth.

We froze ours.  I've heard that if you want to can it you should not put it in the blender because it whips air into it.  I don't know if it is true though.

Posted by Steph

Butternut Squash Soup by Steph

This is a Panera copy cat recipe  I have had it many times but I really liked it.  However, now is has a special memory attached of Stacey and the kids coming to visit. We made it better by using coconut cream and ate it the same night as Stacey's delicious roasted brussel sprouts!
 Both were delicious.
Butternut squash sliced in half and oiled. Bake until tender. spoon out meat and discard the skin
chopped onions sauté until soft
2 tablespoons fresh rosemary (1 tsp dried)
chicken broth
1-1/4 cup heavy cream- we used coconut cream :)
1tsp salt
1/2 tsp white pepper

Blend in the blender until smooth.  The measurements are not exact I just do it to taste, or until it looks right. 
garnish with hot pepper sauce and chopped walnuts

Posted by Steph