Easy Vegan Minestrone Soup

If you can open a can and fry onions, you can make this soup!

Ingredients:

1 medium onion, chopped
2 tablespoons olive oil
42 oz of vegetable broth
3-4 cloves of garlic, finely chopped
1 (28-ounce) can diced tomatoes
1 15.5-ounce) can chickpeas, rinsed
1 (15.5-ounce can kidney beans, rinsed
10 ounces frozen spinach or kale
½ cup dried macaroni or other small pasta
1 teaspoon Italian seasoning
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon pepper

Directions:

In a large pot, cook onions in olive oil over medium heat, until onions are translucent. Add garlic and cook about 1 minute. Add broth and tomatoes. Stir, then add beans, spinach and seasonings. Bring to a simmer then add macaroni. Cover and turn down heat to medium-low for about 12 minutes or until pasta is tender.

Non-vegan options: Chicken or beef broth may be substituted for vegetable broth.. Serve with some parmesan cheese sprinkled on top.

Turkey ala King

Ingredients:

2 Tablespoons butter
2 cups fresh mushrooms, sliced or one 15 oz can
1 rib of celery, chopped
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth, or cup of warm water with one chicken bouillon
1 cup milk, regular or fat-free
2 cups cooked turkey breast, cubed
1 cup frozen peas
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon of Mrs. Dash table blend

Directions:

1. In a large skillet, heat butter over medium heat. Add mushrooms, celery, onion and pepper. Cook until tender.

2. Add flour into skillet. Stir well, then add broth and milk. Stir until smooth. Bring to a boil, cook and stir until thickened. Add turkey, peas and seasonings. Heat through. Serve over rice or noodles.

Easy Biscuit Recipe

Ingredients:

2 cups all purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
6 Tbsp butter
1 cup milk

Directions:

Preheat oven to 425 degrees. Whisk together flour, baking powder, sugar and salt. Cut in butter with pastry blender (or mix with your hands) until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky.

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with biscuit cutter. Place biscuits on an ungreased baking sheet.

Bake 12-15 minutes or until golden brown. Makes 6 big biscuits.

Instant Pot Pasta

Ingredients:
1 tsp olive oil
16 oz sweet Italian turkey sausage, removed from casing
1/2 cup of onion
2 cloves garlic
4 cups chicken broth
16 oz rigatoni pasta
1 28 oz can of diced tomatoes
2 teaspoons dried oregano
6-8 oz of fresh baby spinach
1 cup shredded mozzarella cheese

Directions:

Set Instant Pot to Saute. Add oil, sausage and onion. Cook, breaking up sausage as it cooks, until sausage is cooked through and onions are translucent. Add garlic and cook for one minute.

Add broth, pasta, diced tomatoes and oregano. Stir to combine and make sure pasta is submerged in liquid.

Set Instant Pot to Pressure Cook for 5 minutes. Set valve to "seal". When the timer goes off, turn valve to "quick" to release pressure. Be careful of the steam!

Add spinach and place cover on for 2-3 minutes until wilted. Mix to combine, then add cheese to the top. Let sit for a few minutes until melted.

Easy Meatballs

Photo by Jason Leung on UnsplashIngredients:

1 lb lean ground beef or turkey
2 garlic cloves, minced or put through garlic press
1/3 cup onion, finely chopped
1 tablespoon dried parsley
1/4 teaspoon pepper
1/2 teaspoon oregano
1 egg, beaten
1/2 cup dry breadcrumbs

Directions:

Preheat oven to 350 degrees. Mix all ingredients and shape into meatballs, about 1" in diameter and place in a mini-muffin baking pan, one meatball in each muffin cup. Bake for 15-20 minutes until cooked through. Make sure internal temperature is at least 165 degrees for turkey meat.

Simple Meaty Pasta Sauce

Ingredients:

1 pound lean ground beef or ground turkey
2 garlic cloves, minced
1 medium onion, chopped (can use a cup of frozen onions)
1 15 oz. can of tomato sauce
1 14 1/2 oz. can of diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/4 teaspoon ground black pepper

Directions:

Heat a saucepan over medium-high heat. Add ground beef. Cook for 3 minutes then turn down to medium heat. Add onions, saute for 4 minutes or until translucent. Add garlic and saute for 1 minute.

Add diced tomatoes and tomato sauce. Simmer for 10-15 minutes. Add seasoning, and any additional seasonings you'd like, to taste.

Cook's Notes:

You can make a double batch of this sauce, without the meat, using the large 28 oz cans of tomatoes and sauce. Then freeze the batches and just cook the meat when you heat it. Other veggies can be added to add some flavor and nutrients - a cup of peppers, a 1/2 cup of frozen spinach or kale, shredded carrots, some celery. Experiment and enjoy!

Instant Pot Pressure Cooker Pork Roast (frozen or thawed)

Ingredients:

2 - 3 pound pork roast (frozen or thawed)
1 medium onion, sliced
2 carrots, sliced
2 ribs of celery, sliced
3 cloves of garlic, thinly sliced
1 cup chicken broth
1 cup beef broth
½ teaspoon dried rosemary
¼ teaspoon black pepper
1 teaspoon oregano

Directions:
  • Place sliced onions, carrots, celery and garlic in the bottom of pressure cooker. Place pork roast on top, then pour broth on top. Sprinkle seasonings on top of and around the roast.
  • Pressure cook for 90 minutes if frozen, 60 if thawed.
  • Take out roast and slice. Pour juices and vegetables into a blender. Blend until vegetables are pulverized. Add 2 tablespoons of cornstarch. Blend again until mixed.
  • Switch pressure cooker to sauté and add gravy back to pressure cooker. Heat until simmering, then simmer for a few minutes while stirring. 
  • Add roast back to gravy and turn off cooker, or pour gravy over sliced roast.