Well it’s been a whirlwind of activity here and I feel like I’ve made a lot of progress with the house and garden. Lots of cooking going on for friends and family because I love working in my new kitchen. It hasn’t left a lot of time for blogging. But dinner is in the slow-cooker and I have a moment before it’s time to walk Bixby, so tonight there is a recipe exchange.
JeffreyW and I once again had a mind-meld moment and both made a batch of Beef and Barley Soup this week. His yummy photo is pictured above. My recipe is here and JeffreyW’s recipe is here, accompanied by great photos.
Chuck roasts were on sale this week, so I stocked up. I love a good pot roast and have a few recipe variations. I have a recipe for a Tangy Pot Roast here. For a more traditional take on a yummy Slow-Cooker Pot Roast including a full menu and recipes, click here. My new favorite ingredient is a dash of good whisky to deepen the flavors. One of the roasts will be cut up and frozen for soup or stew.
The garden is still producing an abundance of ripe tomatoes, so I made a batch of Tomato-Spinach Soup, recipe here. For a vegetarian version, just omit ground beef. I make it both ways depending on my mood. Serve with grilled cheese sandwich on Easy Slow Rise Crusty Bread, pictured below and recipe here.
Another batch of tomatoes, along with zucchini, green peppers and eggplant (all garden fresh) went into a fresh dinner for guests this week, Garden Fresh Pasta, recipe here.
What’s on the menu tonight? Any fun plans for this first weekend of October?
Tonight’s featured recipe is what we’re having as part of a get-together tomorrow night. It’s simple, hearty soup that we can put together earlier in the day for a quick dinner. Then we’ll be heading out to the local historical farm for Wildlife Night. There will be owls.
Cranberry beans are usually easy to find, but if not, substitute cannellini white kidney beans – you can use dry or canned.
Turkey Bean Soup
- 1 lb smoked turkey sausage, diced (or ground turkey, browned)
- 1 lb dried cranberry beans (soaked overnight, drained)
- 8 cups of water (or 6 cups water, 2 cups chicken broth)
- 1/2 small onion, diced
- 2 bay leaves
- 2 stalks celery, diced
- 1 tsp dried Oregano
- 1 tsp Chili powder
- 1 tsp Cumin
- Salt and pepper to taste
Add all ingredients to the slow-cooker and cook for 6 to 8 hours on low. Serve with fresh hot bread and salad for a complete dinner.
That’s it for this week. I’m heading out to buy paint…starting on the living room this weekend. Have a great weekend – TaMara