Minestrone Soup

My mom has been making minestrone soup for years, and somehow I hadn't tried it until a few months ago.  I LOVED IT.  Minestrone is a bit like "Ghoulash", in that it seems to mean something different in each household.  This is my version, and the ingredient list is as complete as possible for a "maybe a little bit more of this, little bit more of that" recipe.

1/3 lb ground beef *
1/4 of a white onion, chopped
1 1/2 tsp basil
1 1/2 tsp oregano
5-6 c water
3 cubes beef bullion
4-5 carrots, chopped
28 oz can diced tomatoes
15 oz can tomato sauce
1/2 tsp onion salt
1 tsp garlic
15 oz can kidney beans
15 oz can green beans
1/2 of 15 oz can yellow corn
4 servings pasta, mini-shells shown above
salt and pepper, to taste
fresh Parmesan cheese

Brown ground beef and onion in stock pot until thoroughly cooked.  Add remaining ingredients (except kidney beans, green beans, corn, and pasta), cover, and cook at a low boil until carrots are thoroughly cooked.

Prepare pasta separately (my preference is to make it a bit al dente, so that it doesn't get too soft later) and add to soup after carrots have cooked.

Add green beans and corn and simmer over low heat until ready to serve.

Comments from the cook:  This was my first time making minestrone soup, and I was thrilled with how it turned out.  Brian had to work late that night, and I knew it was my chance to make a big batch of "girl soup".


I experimented quite a bit with flavors, and you'll want to do the same.  In the end, mine was a bit thick, and I should've added a bit more water.  But, thankfully, this soup freezes amazingly...and you can always add more water when you thaw it out and re-heat it.


My mom serves this with fresh Parmesan cheese and warm bread.  


This makes a gigantic batch, but we (Claire and I) loved it so much that it seemed impossible to have too much around!  I realized the other day that we no longer have any in the freezer, so it must be time to make some more...


* We usually divide our ground beef into 1/3 lb increments, but you're welcome to use whatever amount you prefer.  My mom says that Italian sausage also tastes really good in this recipe!

Originally shared by my mom, Alane, who got her version from a dear friend, Donna Harris.

Teriyaki Kabobs

Marinade:
1 cup water
1 cup soy sauce
1 cup sugar
1 tsp garlic
2 TBSP green onion, chopped
1 tsp fresh ginger, grated

To be skewered:
1 green bell pepper
1 red bell pepper
1 small onion
1 fresh pineapple
fresh chicken breasts (frozen ok, defrosted)
steak (stew meat ok)

Potatoes:
3 russet (or red) potatoes
1 tsp rosemary
1 tsp thyme
1 tsp sea salt
1/2 tsp pepper
3 TBSP olive oil

Combine marinade ingredients in glass bowl. (Separate into 2 medium bowls if doing separate containers for chicken and beef).

Cut meat (chicken and beef) into 1" pieces and place in marinade. Refrigerate and allow to sit for 2 hrs.

In the meantime, cut potatoes into 1" pieces and boil for 4 minutes. Drain and allow to cool and dry on dishcloth for about 30 min. When cooled, toss in about 3 TBSP olive oil. Add rosemary, thyme, sea salt, and pepper.

Cut veggies and pineapple into 1" pieces.

Assemble skewers. Grease skewers slightly (dip your thumb and index finger in oil and run it down the skewer) before adding meat and veggies.

Alternate veggies, potatoes, meat, and pineapple as desired.

Heat grill to hottest temperature, and cook skewers evenly over fire. Rotate as needed.

Don't have a grill? Have one and it gives out? Broil them in the oven! Place skewers on a cookie sheet, and cook on top rack. Watch them closely and turn them every couple of minutes in order to avoid overcooking.

Comments from the cook's wife: This really is Brian's recipe, so I can't say much...beyond how much I LOVE these, and how much you need to try them!

The measurements for the marinade are not set in stone. If you don't think it's enough, double it. If you only want to make a few skewers worth, make a bit less. Brian learned to combine sugar, garlic, soy sauce, ginger, and green onions from a man on his mission, and has never been the same since! We have eaten many-a-meal with that sauce as a base, and look forward to more in the future.

We use metal skewers (we upgraded a year ago), but the inexpensive wood ones also work. We read online that they need to soak in water for about 30 minutes ahead of time. This apparently keeps the wood from burning as quickly.

Kabobs are very filling, but making a few extra might be just what you're looking for. They make for EXCELLENT leftovers. (Just push the meat and veggies off the skewer with a fork, and store them in an air-tight container. Reheat for 3-4 minutes in the microwave and enjoy again!)

A CookieSheets&CakePans original.

Hamburger "Stuff"

4-6 medium potatoes, peeled and sliced
3-4 carrots, peeled and sliced
1/2 medium onion, sliced
1 can cream of chicken soup
1 can cream of celery soup
1 can water
approx 1lb ground beef, uncooked
salt and pepper, to taste

Use mandoline (fancy name for slicer) to slice potatoes, carrots, and onions. Or, if you're the old-fashioned type...use a knife and cutting board. :)

Place ground beef (defrosted if originally frozen) in bottom of roast pan. Cover with potatoes, carrots, then onions.

In a separate bowl, combine soups, salt and pepper, and water. Mix until smooth.

Pour soup mixture over other ingredients.

Bake covered at 350° for 3-4 hours. Makes 4-6 servings.

Comments from the cook: My mom made this for us last summer...and it was fantastic! It's a great, inexpensive substitute for pot roast - particularly for those of us that don't need a big roast that might take days and days to eat (even after we've cut it in half!).

This is an excellent dish to throw in the oven before church. I even tried this in my CrockPot, and cooked it on high for about 4 hours. The potatoes were much softer and the entire dish was a bit mushy compared to the oven-baked version. It still tasted good, but I liked the results better after baking it in the oven.

Disclaimer: Sometimes it's hard to get a good photograph of food that tastes really good, but isn't as appealing to the eyes. :)

Originally shared (and named) by my mom, Alane.

Almost Betty's Chili

1 lb lean ground beef
1 small onion, diced (about 1/2 cup)
2 garlic cloves, minced
1 lg can (28oz) diced tomatoes, undrained
1 can (16oz) chili beans in sauce, undrained
1 can (15oz) tomato sauce
2 TBSP chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Brown beef in medium sauce pan with onions.

Combine all other ingredients, and cook in Crock Pot for 6-8 hours on Low.

Comments from the cook: I'll admit it. I've always been afraid to make homemade chili! Brian doesn't care for beans, but likes chili...when it's just right. I've been afraid to try my hand at it for that reason. I found this recipe on the Betty Crocker website, and thought I'd dive right in.

Betty's recipe calls for twice as much beef and onion. I thought such a large helping of beef might grow hair on a person's chest(!), so I opted out. And, as some of you know, I HATE onions. Love the flavor, but I hate when a dish is full of the soggy little devils.

We ate this with saltines and a bit of cheese on top. A new favorite!

Originally found here on the Betty Crocker website. Adapted to fit our tastes...

Fresh Tacos

homemade pico de gallo
1/3 lb ground beef
taco seasoning
sour cream
shredded cheese
shredded lettuce
corn tortillas
cooking spray

Brown ground beef. Season with taco seasoning, as desired.

Warm griddle to 350°. Spray both sides of corn tortillas with cooking spray. Cook on both sides until golden brown.

Assemble all ingredients.

Comments from the cook: This recipe is HARDLY an original, but it has become one of our top 3 dinner favorites. Fresh pico is at the heart of it, so how can you lose!?

Though they are ok (just ok) warmed in the microwave, we wanted to find a new way to enjoy corn tortillas. Obviously, they are best when fried in oil, but we wanted to find a way to cut calories significantly. Cooking spray is a great way to add a bit of flavor (we use the olive oil kind). They're an excellent alternative!

A CookieSheets&CakePans original!

Tacos in a Pan

1/3 lb. ground beef, browned
1/2 cup shredded cheese
1 can Fiesta Nacho Cheese Campbell's Soup
milk (about 2/3 soup can worth)
tortilla chips
taco seasoning, to taste
lettuce
sour cream

Pour 1/2 bag of tortilla chips in baking dish (8x8 or gelly roll pan). Press down on them with your palm a couple of times to make pieces more bite-sized.

Mix cheese soup and milk together in a separate bowl. Pour over chips.

Brown ground beef, season with taco seasoning, and pour over chips (and soup mixture).

Sprinkle shredded cheese over top.

Cook in oven for 15-20 minutes at 375°.

Serve over lettuce and topped with sour cream.

Serves 4+.

Comments from the cook: Might call this the cousin to "Chili/Frito Pie". Probably not the best to eat this after recovering from a heart attack, or if you're at risk for one...but really tasty! :)

I used a house brand of tortilla chips this time that were not quite as thick as those we usually use. In the future, I won't deviate from the Santitas brand! They are a bit thicker and make for a crispier chip after baking.

One of Brian's favorite meals... Would be excellent garnished with fresh tomatoes, a little guacamole, or onions (if you like that sort of thing...).

Another hard one to photograph! But trust me, it's a winner.

Originally shared by Debby Mathias, my mother-in-law.

Hamburger Soup

1 large can tomato sauce
3 carrots, peeled and sliced
4 medium potatoes, peeled and cubed
1 can green beans
1/2 lb. ground beef
celery salt, to taste
season-all, to taste
water

In a large stock pot, brown hamburger. Stir in celery salt (I use about a TBSP).

Add tomato sauce and about 2 cups of water. Bring to a boil, then reduce to simmer. Add season-all to taste.

Bring potatoes to a boil in a separate pot and cook until done.

Bring carrots to a boil in a separate pot and cook until done.

Combine all ingredients in stock pot and simmer for a few minutes.

Serves 4-6.

Comments from the cook: In the past, I have boiled the carrots and potatoes in the tomato sauce/hamburger mixture - covered. It takes longer, and can be really messy to keep opening it to test done-ness. The last couple of times, I have boiled each ingredient separately and have been very pleased with the minimal cleanup. More dirty pots, but less time scrubbing the stove-top!

Originally shared by Alane Sleight, my MOM!