This vegetable soup is a delicious blend of different vegetables brought together in a delightful tomato broth. Very easy to make and you can freeze a few containers and have wonderful soup whenever you’d like it. Of course you can change any of the vegetables for veggies you may have in the house and want to use. If you don’t have a russet potato use a different one. You can add beans such as kidney, chickpea or my personal favorite cannellini beans — just rinse a can of beans and dump it in. Or add some pasta , 1/2 cup would be fine just make sure there is enough broth at the end of cooking bring to a boil add the pasta and cook for about 15 more minutes or till pasta is done, you may have to add water/broth before or after you add the pasta. You can add some spinach, kale, Swiss chard or escarole as well. Many many different variations. I make the basic soup and when I defrost I usually add something new like beans or pasta or kale. It’s a very delicious soup and very hearty and very healthy.

*Slow Cooker Directions:

If you’d like you can also make this in the slow cooker. I would saute the onions, carrots and celery in olive oil first though. Then place in the slow cooker along with garlic, salt, pepper, canned tomatoes, tomato sauce, Italian seasoning, vegetable broth and potatoes. Low heat for 4 hours. Then add the corn and green beans cook for about 10 more minutes and serve. At the end check for liquid before adding the corn and green beans you may need to add some water or broth.

Ingredients:

1 Tablespoon Olive Oil

1/2 cup finely diced onion– yellow or white onion

3 carrots , peeled , halved lengthwise and sliced

3 stalks celery, thinly sliced and then cut in about 3 inch pieces

2 teaspoons minced garlic

Kosher Salt and Coarsely Ground Black Pepper to taste

20 oz. can of diced tomatoes– Do Not Drain

8 oz. can Tomato Sauce

1 1/4 teaspoons Italian Seasoning

6 cups Vegetable Broth — and you may need more or add water if too thick at the end — I added about 1/2 cup of water

1 large Russet Potato peeled and cut into 1/2 ” cubes

3/4 cup frozen corn

3/4 cup cut up frozen green beans or fresh

*extra liquid — you can use water or broth if you still have on hand

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion , carrots and celery to the pot.

Cook for about 5 minutes till veggies are softened. Add the minced garlic and cook for another minute or so. Season with salt and pepper to taste.

Add the tomatoes, tomato sauce, Italian seasoning, broth and potato to the pot and bring to a simmer.

Cook for about 1/2 hour at a low simmer or until potatoes are tender. Taste and add salt and pepper . Soup will probably be ready in 1/2 hour but I let it simmer for a full hour. I added some liquid as a lot of the liquid evaporates and gets absorbed the longer it cooks.

Stir in the corn and green beans and cook for another 10 minutes or so. If you’re adding any other ingredients this would be a good time. i.e. beans, kale, pasta etc. See notes above for *slow cooker directions.

• Perfect for freezing — just will have to add some liquid as you heat it up. Broth or water is just fine.

This is such an amazing way to make this recipe. I love Indian Food but don’t cook it all that often and since I have the time and the inclination I decided to try a few new recipes. I usually save this for take out but that’s not happening where I am right now. I have to say there are a lot of ingredients and spices you may not have in the pantry but if you can obtain the ingredients it’s really worth the effort.

I made the 2 lbs. for the two of us and have a second meal in the freezer. If you’re going through the effort to make you may as well get another meal out of it. I served over Basmati Rice but any rice will do . I also served with toasted Naan Bread on the side.

Enoy!

Ingredients:

2 lbs. boneless , skinless chicken thighs, cut into 1″ pieces — if you must use chicken breasts go ahead I just like the way the thighs hold up to the heat better the breasts will probably be more shredded. Delicious either way!

1 Tablespoon Olive Oil

1/2 cup Whole Milk plain yogurt– Not Greek

1 1/2 teaspoon kosher salt and more for taste

1 large onion, diced

3 – 4 cloves garlic minced

1 Tablespoon peeled and minced fresh ginger

2 teaspoons ground coriander

1 teaspoon cumin

2 teaspoon garam masala

1 teaspoon ground turmeric

*for extra kick you can add some cayenne pepper or chili powder –totally optional

2 Tablespoons tomato paste

1 15 oz. can diced tomatoes, drained

3/4 cup heavy cream or coconut milk — if you don’t have either one of these you can use oat milk which will be thinner and not as tasty but fine

Directions:

Place the cut-up chicken, yogurt and 1 1/2 teaspoon of kosher salt in a 4 qt. or larger slow cooker and stir to combine

Heat the olive oil in a large skillet on the stove-top add the onion and cook, stirring occasionally, until tender – maybe 10 minutes. Add the garlic, ginger, coriander, garam masala, cumin and turmeric and cook for another minute or so. Add the tomato paste and cook until darkened in color another minute or so. Add the drained tomatoes and another teaspoon of kosher salt and bring to a simmer, scraping up any brown bits from the bottom of the pan.

Transfer to the slow cooker and stir to combine with the chicken.

Cover and cook on LOW setting for 8 hours or High for 4 hours. After the initial time is over stir in the cream you’re using. If you prefer a thicker sauce leave the slow cooker uncovered and cook on the HIGH setting for another 1/2 hour. If sauce is fine the way it is cover and cook for another 1/2 hour. Taste and season with salt as needed.

I served with Naan Bread and Basmati Rice.

*leftovers can be stored in the freezer for 3 months

This is the most delicious and easiest way to cook a chicken — very little in the way of ingredients , counting the chicken there are 4 ingredients. You will need a cast iron skillet and this is such a worthwhile investment. It’s relatively inexpensive and Lodge makes a great one . I use a 10″ skillet. You can actually buy it on Amazon and can get the 6.5″ as well for $30 for the two. It’s an investment you’ll use forever. I have actually seen Lodge Products in the supermarket — check it out.

In under an hour you’ll have a delicious roast chicken and the beauty of the chicken at least for the two of us is that I can make chicken salad for the next day lunch. Which these days is a win-win.

Enjoy!

Ingredients:

1 whole chicken, app. 4 lbs.

Extra Virgin Olive Oil

Salt and Pepper — Kosher Salt and Course Ground Black Pepper

*if you’d like a little Paprika you can sprinkle as well but for this recipe I just do S and P

Directions:

Put a cast-iron skillet on a low rack in the oven and heat oven to 500 degrees.

I brush my chicken all over with olive oil and sprinkle generously with Salt and Pepper

Once oven and skillet are hot — I leave it in for about 15 minutes, carefully put the chicken in the hot skillet, breast side up. Roast for 15 minutes at 500 degrees, then turn the oven temperature down to 350 degrees. Continue roasting until chicken is golden brown and an instant read thermometer insterted into the meaty part of the thigh reads 165. I cooked for another 40 minutes or so after the initial 15 minutes.

Remove from oven and tip the bird gently to let the inside juice flow into the pan.

Transfer the chicken to a cutting board and let it rest for a few minutes.

Carve and Serve.

A-mazing!

My daughter Jenn passed this recipe on to me and I knew that I had to make it . It was super easy ( dump everything into the slow cooker) and so delicious . Also we went out to ski and came home to a delicious made meal which is probably the best part of cooking in the slow cooker. This is one of those recipes that you’ll make time and time again because it’s great for a group ( when that happens again) and great for just the two of us because I froze the leftovers for future meals.

I served over rice with a vegetable but this would be great on a big bun as well. Would be great with some cole slaw or corn bread.

Will most likely serve 6 depending on your eaters and if you have a lot of side dishes maybe 8 servings. You can adjust sauce and ingredients for less — for instance cut whole recipe in 1/2 . It is very saucy but you can probably do 4 lbs. of chicken easily. As well use 2 lbs. and cut all ingredients in 1/2. You’ll still want to cook for the same amount of time to fully tenderize chicken. Check liquid in slow cooker if you cut recipe and make sure it’s enough liquid for the chicken.

Enjoy! and thanks Jenn

Ingredients:

3.5-4 lbs. boneless skinless chicken breasts — you can mix in thighs with this as well I happen to have 3 packages of chicken breasts so I used that.

2 cups. BBQ sauce — I use Sweet Baby Ray’s Original since we always have that in the house and it’s rather delicious

1 Tablespoon Olive Oil

1/4 cup brown sugar packed — light or dark doesn’t matter

2 Tablespoons Apple Cider Vinegar

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 – 1/2 teaspoon crushed red pepper

Directions:

Combine BBQ sauce , brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika and crushed red pepper into the slow cooker — and mix to combine

Add chicken breasts and use a spoon and mix it all around

Cover and cook on low for 7 hours or high for 4 hours. Chicken is done when it easily shreds with a fork. I had on high for 7 and then shredded after it sat for a few hours on warm.

Shred Chicken and stir well to coat with BBQ sauce.

Serve and Enjoy!

This recipe is wonderful on so many different levels I don’t know where to begin. Firstly it comes together in under an hour , then there’s the one pot situation which is amazing, and the flavors are wonderful and the meal is delicious so what more could you want?

Good for families and good for the two of us since I froze 1/2 of it for another meal and have a little left over for lunch the next day. So it’s all good and easy and perfect .

We love pasta and this is just one more wonderful pasta dish.

Ingredients:

1 Tablespoon Olive Oil

1 pound Italian Sausage , casings removed I used 1/2 Sweet and 1/2 Spicy –use whatever you like even chicken or turkey sausage would work well here. I can usually find it at the butcher in bulk so don’t have to remove from casing. It’s not a big deal to remove from casing.

1 medium yellow onion, diced

2 teaspoons dried oregano

1/2 teaspoon fennel seeds — don’t omit

Pinch red pepper flakes — as big or small a pinch depending on how much you like the heat. You can put on the table so everyone can add more to their own

2 cloves garlic, minced

Kosher Salt app. 1/2 teaspoon and taste for salt towards the end

Freshly Ground Black Pepper — app. 1/4 teaspoon

4 cups Chicken Broth — 1 box

28 oz. Can Tomato Puree

2 Tablespoons Tomato Paste

1 box ( 16 oz.) Fusilli Pasta or any other pasta shape you like

1 cup shredded Mozzarella

Grated Parmesan for serving

Directions:

In a large deep pot — I use my trusty Le Creuset– it’s perfect– spray first with cooking spray — add the Tbsp.. of Olive Oil over medium heat. When the oil is hot add the bulk sausage and cook until it starts to brown up, app. 5 minutes. I then added the diced onions right in and cook until softened and translucent and the sausage is well browned, probably another 5 minutes.

Add the oregano , fennel seeds, red pepper flakes, garlic and the Salt and Pepper and stir to combine .

Add the broth, tomato puree and tomato paste and stir well and bring to a low boil. Add the uncooked pasta into the sauce , reduce to a simmer and cook , stirring occasionally until the pasta is al dente, app. 15 minutes. Mine was perfect after 15 minutes.

Remove from the heat and stir in the mozzarella and taste for Salt and Pepper but I didn’t need anymore it was perfect. If you think it needs more seasoning add now.

Serve with grated or shaved Parmesan.

Enjoy!