GROUND BEEF CABBAGE SOUP

Yield 8 Servings

1 pound ground beef, browned

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

1 yellow onion, chopped

8 ounces tomato sauce

4 cups beef broth

4 cups cabbage, cut into 1" chunks

2 carrots, sliced

2 stalks celery, sliced

14 ounces diced tomatoes, do not drain

STOVE TOP

Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

CROCKPOT

Cook all on low 6 hours

GARLIC BUTTER GREEN BEANS

2 cans green beans or fresh, just boil fresh beans 5 minutes first

3-4  TBLS butter

4-6 cloves garlic minced or 1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

Drain one can of green beans of liquid.

Melt butter in pan over medium heat.

Add garlic and let cooking until garlic becomes fragrant and starts to brown.

Add beans, salt and pepper (adjust seasoning to taste.)

Simmer for ~10 minutes, stirring every few minutes until beans are tender and most of their liquid has cooked off.

Serve and enjoy!

Optional for serving: sprinkle with bacon, blue cheese or parmesan.

CREAMED SPINACH

1 TBL butter
1/2 small onion, finely diced
2 cloves garlic
3/4 cup whole milk
2 TBL cornstarch
1 tsp salt
1 tsp black pepper
2oz cream cheese
2 TBL parmesan cheese
1lb fresh spinach or 10oz frozen, thawed and squeezed dry

In a large skillet, cook butter and onion stirring often, until translucent (about 3 minutes).

Add garlic and cook an additional 2 minutes, stirring often.

Make slurry by mixing milk and cornstarch. Pour mixture to skillet.

Add salt, pepper, cream cheese, and parmesan cheese to skillet; whisk until well combined.

Stir in the spinach (in bunches if using fresh), coating the spinach completely in the cream mixture.

Serve warm.

SAUTEED GARLIC SPINACH

1 TBL butter or olive oil
8 garlic cloves, chopped
1lb baby spinach or 10oz frozen, thawed and squeezed dry
1/4 tsp salt

Melt the butter in a large skillet over medium heat.

Add the garlic and cook, stirring slightly softened and fragrant, about a minute.

Place the spinach (in bunches if using fresh). Sprinkle with the salt. Keep things moving around the pan so that all the spinach wilts and the garlic doesn't burn.

As soon as heated through or spinach is all wilted, it's done.

Remove from the heat right away, before it starts to release too much liquid.

SPINACH - FRESH/FROZEN EQUIVALENTS

A 10 oz package of frozen spinach is the equivalent about a 1 pound bunch of fresh spinach. 

If you're buying fresh spinach, it's wise to buy more than you think you'll need because some bunches will need the stalks trimmed off and that will decrease the weight before cooking.

BALSAMIC SPINACH AND MUSHROOMS

1lb. fresh baby spinach (or 10 oz frozen thawed and squeezed dry)
8oz fresh mushrooms, sliced
1.5 TBL olive oil
1 TBL butter
4 cloves fresh garlic, minced
1/2 tsp onion powder
1/4 tsp salt
fresh ground pepper to taste
1 TBL balsamic vinegar more to taste if desired

In a wide fry pan, put olive oil, butter and mushrooms sauté on med. high heat 8-10 minutes until mushrooms start to brown.

Add garlic, onion powder and salt stirring for 1-2 minutes.

Turn heat to medium and add spinach (in bunches if using fresh), turning until wilted down.

Drizzle with vinegar, toss to coat and serve.

STEAKHOUSE MUSHROOMS

2 tablespoons butter
1/2 onion, thinly sliced or small diced
8 ounces sliced mushrooms
1/2 tsp crushed garlic
1/2 tsp salt
1/4 tsp pepper
2 tsp Worcestershire

Cook onion and butter for several minutes until they are soft and slightly browned.
Add mushrooms, cover and cook 2-4 minutes, stirring half way through.
Drain off most of the juice then add garlic, salt, pepper and Worcestershire.

GARLIC BUTTER MUSHROOMS

1 whole button or crimini mushrooms
3 TBL butter
1 TBL olive oil
2 TBL chopped fresh parsley (or 1tsp dried)
4 garlic cloves, minced
1 TBL lemon juice (optional)
Salt and pepper to taste

In a large fry pan, heat the butter & olive oil over medium high heat.
Add mushrooms. in a single layer and fry 8-9 minutes WITHOUT moving.
Flip mushrooms and fry again 8-9 minutes WITHOUT moving.
Add garlic, parsley and optional lemon juice. mix and fry for 1-2 minutes.
Add Salt and Pepper to taste.

CRISPY OVEN GARLIC MUSHROOMS

6-8 ounce carton mushrooms small to medium sized mushrooms
2/3 cup flour
1 teaspoon garlic powder
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dried parsley
1 TBL parmesan cheese (optional)
1 egg beaten
1/2 TBL butter melted
1 TBL avocado oil or olive oil

Preheat oven to 400 F

Grease baking sheet with the avocado or olive oil

Mix the flour, garlic powder, salt, paprika, parsley, and optional parmesan in a zip lock bag.

Mix egg and melted butter in small bowl.

Dip mushroom into the egg mixture and place it into the flour mixture, close, shake and place on baking sheet.

Repeat with each mushroom.

Bake for 12 to 14 minutes, turning mushroom over with tongs halfway through.

Then broil 1 to 2 minutes to get the coating more crisp, careful not to burn.

ROASTED MUSHROOMS

24 oz crimini (baby bella) or button mushrooms
1/4 cup extra virgin olive oil
1 tsp fresh cracked black pepper
1 1/2 tsp garlic powder
Salt to taste
2 TBL butter melted
1 garlic clove pressed

Preheat oven to 425° and lightly grease a large rimmed baking sheet.
Cut bottoms off the stems & cut any large ones in half.
Mix mushrooms olive oil, salt, pepper, and garlic powder until evenly coated.
Put on the baking sheet, stem or cut side down.
Bake for 10-15 minutes.
Straining off the liquid.
Flip mushrooms top side or non-cut side down and bake 10 more minutes.
Drain then toss with melted butter and garlic.

BAKED ASIAN VEGGIES

½ Tablespoon minced garlic

1 Tablespoons honey

¼ cup soy sauce

1 Tablespoon teriyaki sauce

2 green onions thinly sliced, optional

1 Tablespoon sesame seeds, optional

Salt and pepper to taste

Veggie of choice: see suggestions below

Preheat oven to 325 degrees.

Cut your veggies into desired size

Spread out in a 9 x 13 inch baking pan, lined with foil.

In a small bowl, combine minced garlic, honey, soy sauce, and teriyaki sauce.

Pour the mixture over the veggies.

Sprinkle (if using) the green onions and sesame seeds over the marinated veggies.

Sprinkle with salt and pepper

Place in oven and bake for 20-25 minutes or until veggies start to turn golden.

Remove from oven and serve.

Here are some Veggies to try this recipe with:

-Broccoli-Carrots-Cauliflower-Green Beans-Squash-Zucchinis

GINGER HONEY ROASTED CARROTS

1.5 lbs baby carrots

1/4 cup honey

1/4 cup extra virgin olive oil

1 TBL soy sauce

1" piece ginger, peeled and minced (sub: 1 tsp ground ginger or 1 TBL crystalized ginger)

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

1 tsp dried minced onion

1 TBL sesame seeds (optional)

1 green onion sliced (optional)(only use the green parts)

Heat oven to 425 degrees

In a bowl put everything except sesame seeds.

Mix well until carrots are evenly coated.

Put onto a rimmed baking sheet.

Bake 20 minutes, stirring halfway through.

Sprinkle with sesame seeds and onion greens if using

BACON CHEDDAR GREEN BEAN CASSEROLE

Serves 8-10

1 (10 1/2 ounce) Cream of Mushroom Soup

1/2 - 1 cup milk

1 cup shredded cheddar cheese

4 slices bacon, cooked and chopped (about 4 tablespoons)

1/2 teaspoon ground black pepper

1/2 TBL soy sauce

24oz frozen green beans, cooked  or (3 14.5oz) cans any green beans, drained

1 1/3 cups French's French fried onions

 

Stir the soup, milk, half the cheese, 2.5 TBL bacon, black pepper, soy sauce beans and half the onions in a 2-quart baking dish.

 

Bake at 350F for 30 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.

 

Bake for 5 minutes or until the onions are golden brown.

STUFFED MUSHROOMS

Large package mushrooms, washed and stems removed
1 package Rondole or Allouette garlic & herb cheese spread

Fill mushrooms with cheese.  Bake @ 350 degrees for 20 minutes

DINNER IN A PUMPKIN

1 small to medium pumpkin (about 4 lbs.)

1.5 lbs ground beef

1/2 of an onion diced

1 can cream of mushroom soup

4oz fresh mushrooms sliced (can sub 4oz can)

8oz can water chestnuts, diced

2 TBL soy sauce

2 TBL brown sugar

1 1/2 cups cooked rice

1 cup grated cheese

Wash outside of pumpkin, cut off top and clean out seed and pulp.

Brown hamburger with onion. Combine with soup, mushrooms, water chestnuts, soy, sugar rice and cheese.

Fill the pumpkin with mixture and put lid back on.

Put on baking sheet and cook at 350 degrees for 1 hour, or until pumpkin is tender.

Remove top and serve. Scoop out cooked pumpkin to serve as a side.

BUTTERNUT SQUASH

1 Butternut squash, peeled, seeded & cut into 1” cubes
Olive oil (about 2 TBL)
2 cloves minced garlic
S&P to taste

Mix all together and roast 25 to 30 minutes at 400 degrees

CARROTS & CRANBERRIES

1 lb. packages carrots, peeled and cut into chunks

1 cup dried cranberries, or more to taste

1/4 cup chicken broth

1/4 cup butter, melted

1/4 cup dark brown sugar

1 pinch ground cinnamon, or to taste

1. Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.

2. Cook in microwave on High for 4 minutes..

3. Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

SWEET GLAZED CARROTS

1 lb. Carrots

2 TBL. Butter

2 TBL. Honey

1 TBL. Brown Sugar

Pinch of Thyme

S & P to Taste

Cook on stove top until tender crisp. About 15-20 minutes.

SPINACH DIP

10 oz. frozen spinach
16 oz. sour cream
1 cup mayo
1 envelope vegetable soup mix
8 oz. drained water chestnuts, chopped
3 chopped green onions. (optional)
2 cups shredded swiss cheese, (optional)

 Mix all together and chill at least 2 hours.

FROZEN CORN 2 WAYS

OVEN ROASTED

Preheat your oven to 450 degrees Fahrenheit and place a rack in the middle.

Combine the frozen corn, some olive oil and salt and pepper to taste in a large bowl until the corn is evenly coated.

Spread the coated corn mixture evenly, in a single layer on a large cookie sheet.

Place the cookie sheet in the and allow to roast for 10 minutes. If you prefer, you can stir the corn at the10-minute mark and place it back into the oven to allow it to roast a few minutes longer to blacken it slightly.

CROCK POT

SERVES:20

4 lbs frozen white sweet corn (or your favorite variety)

1/2 cup (1 stick) unsalted butter

1/4 teaspoon fresh ground pepper medley, amount to taste

1 teaspoon seasoning salt (Johnny's or Tajin is great)

Put everything in crock pot on low.

After 30 minutes, when butter is soft stir.

When all ingredients are completely defrosted, , and hot, it is ready to serve. (about 2 hours)