(Mostly) Meatless Monday: Recipes/Batch Cooking

(Mostly) Meatless Monday/Batch Cooking/Recipes Included 🙂

Today I’m making two big batches of soup. We’ll have some for supper, then the rest will be frozen in individual servings for later. I love soup any time of year. Tonight I’m making White Bean, Kale, & Carrot and Veggie Corn Chowder. I’ll also make a pan of cornbread because…well…cornbread!

Here’s the recipe for the White Bean, Kale, & Carrot soup.

Ingredients

1 tablespoon olive oil
2 teaspoons garlic minced
1 small onion diced
4 cups kale chopped
2 large carrots peeled and sliced
4 cups broth chicken or vegetable (I use veggie broth)
2 15 oz. cans white beans undrained
2 teaspooons Italian seasoning
Salt and pepper to taste

Directions

In a stock/soup pot, heat olive oil over medium heat.
Add garlic and onion; saute until soft.
Stir in broth, carrots, beans, seasonings, garlic and onion.
Bring to a boil, then reduce heat and cook until carrots are almost tender, stirring occasionally.
Add kale; cover and simmer for about 15 minutes or until kale is done, stirring occasionally.

Here’s the recipe for Veggie Corn Chowder (from 100 Days of Read Food)

100 Days Veggie Corn Chowder
Source: www.100daysofrealfood.com
Prep 15 min
Cook 15 min
Total 30 min
Serving: 6

Ingredients

3 tablespoons butter
2 tablespoons Whole-wheat flour
1 medium onion, diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cups corn kernels fresh or frozen (no need to defrost)
1 teaspoon salt
cayenne pepper to taste
2 cups chicken stock
2 cups milk

Directions

1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4-5 minutes.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5-6 minutes.
3. Add the corn, salt, and pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
4. Pour in the chicken stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
5. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.

And finally, here’s the cornbread recipe. I could just eat the whole pan right out of the oven. I heat one greased iron skillet in the oven while it’s preheating and use another iron skillet to prepare the cornbread in. Cornbread batter poured into an already hot iron skillet has the perfectly crunchy crust.

Grandmother’s Buttermilk Cornbread
Source: allrecipes.com
Prep 15 min
Cook 40 min
Total 55 min
Serving: 9

Ingredients

1⁄2 cup butter
2⁄3 cup white sugar
2 eggs
1 cup buttermilk
1⁄2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1⁄2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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Meal Plan 7/16-7/22/16

Meal Planning – Done! (for this week anyway)

I took an hour or so this afternoon to work on my meal plan for the coming week (Saturday – Friday), making use of what I have on hand as much as possible. My pantry and freezer are pretty full!

For breakfasts next week, I’ll be making the Pioneer Woman’s Breakfast Burritos; 100 Days of Real Food’s Breakfast Casserole Bites; and a batch of Amazing Muffin Cups. These are easy to make ahead and then just pop in the microwave or toaster oven to reheat in the morning. Alternating between those will be Peanut Butter & Banana, Peaches & Cream Oatmeal, and PB&J smoothies.

Lunches generally consist of leftovers and I’ll make a batch of some kind of soup (this week it’s Chicken Tortilla along with some Cheese & Chile Corn Muffins) that I can heat up as needed.

Suppers this week are:

Saturday: Grilled Burgers, Potato Salad, Slow Cooker Baked Beans

Sunday: Broccoli Cheese Soup, Sweet Cornbread

Monday: Broccoli & Mushroom Quiche, Skillet/Fried Corn, Roasted Carrots

Tuesday: Smothered Enchiladas (for Hubby), Cabbage Enchiladas (for me), Easy Black Beans & Rice

Wednesday: Grilled Teriyaki Pork Tenderloin, Mashed Potatoes, Stewed Summer Squash and Zucchini, Biscuits (if I’m feeling so inclined)

Thursday: Leftover Buffet

Friday: Homemade Pizzas (Chicken & Spinach w/Alfredo Sauce, Beef & Mushroom, Cheese)

We’ll see how much prep work I get done tomorrow. Hopefully, I can make the pie crust for the quiche and the pizza crusts for Friday since those freeze well. I’ll get the breakfast items made and my lunch soup of the week. I’ll post pictures and recipes as I make them.

Wish me luck! Happy cooking!

Lynne

Dinner is served!

I love soup! And not just in the fall and winter. (I also don’t believe it’s EVER too hot for coffee!) I mean, restaurants serve soup year-round, so why shouldn’t I? And since many soups can be cooked in the Crock Pot, your kitchen doesn’t get heated up to 1,438 degrees – at which time it might actually be too hot for soup. But not coffee..never coffee. But I digress.

So yesterday I was painting my living room. I needed dinner that I could leave for the family since I had Bible study last night and needed to leave before hubby got home. I have two Crock Pots, so I cooked up a pot of chili and a pot of white bean/kale/carrot soup and a pan of cornbread. Mmmm…cornbread. What I love about both of these is that they are even better the second day (today) and freeze well, too. So if there are any leftovers after dinner tonight, I’ll freeze them in individual serving sizes to have as quick lunches or dinners when needed.

There are no pics because I wasn’t home to take any and my family thinks I’m weird for taking them. I’ll take some of the leftovers. 😉

Here’s the recipe for the chili: https://www.facebook.com/notes/living-simply/my-favorite-chili/1039563579392902

Here’s the one for the white bean/kale/carrot soup:
https://www.facebook.com/notes/living-simply/white-bean-kale-carrot-soup/1027616107254316

And here’s the one for the cornbread:
https://www.facebook.com/notes/living-simply/buttermilk-cornbread/1109108119105114

And…dinner tonight will be easy-peasy. I’m off to finish painting! I’m LOVING the new, lighter color. Makes me happy! 🙂

Lynne

Bean Soup Recipe

Ingredients

  • 1 pkg Hurst’s® HamBeens® 15 Bean Soup®
  • 8 cups water (use chicken, beef, or vegetable broth for added flavor)
  • 1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. You can also use a leftover hambone with some meat on it. 
  • 1 lg. onion, diced
  • 1 clove garlic, minced
  • 1 tsp chili powder (optional)
  • 1 can tomatoes (15 oz.)
  • Juice from 1 lemon
  • Optional: Hot sauce or crushed red pepper to taste

http://www.hurstbeans.com

I used veggie broth and did add the chili powder. I did not use hot sauce or the lemon juice. 

  

Dinner is served!

That soup/stew really hit the spot tonight! I loooovvvve cornbread! And, yes, I buttered it before I plopped it I’m with my soup. 🙂

What did y’all have for dinner? What’s your favorite slow cooker recipe?

Have a good night! I’m going to get comfortable and watch my “guilty pleasure” show: Pretty Little Liars. Yes..I watch PLL. I’m too old for their target audience, but I don’t care. 🙂

Here’s what dinner looked like. Stay warm!

Lynne

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