7 Can Soup

 

 

 

 

I first saw this recipe on a cooking show on the Food Network.   I admit that it sounded interesting, but I didn't give much hope for it tasting good.  The ingredients are simple and the beauty of the recipe is that it can be made quickly.  So, I thought, why not try it?  Surprisingly, I really liked it.  It's very versatile and the variations are endless.  I urge you to try this once and you might be surprised how easy and delicious it can be.  If you prefer to make this vegetarian, you can buy a vegetarian version of the chili and omit other meats.

Ingredients:
14.5 oz. cans of the following:
  Diced tomatoes
  Black beans
  Kidney beans
  White cannellini beans
  Chicken broth
15 oz. can Hormel chili, with no beans
11 oz. can fiesta corn
2 c. Velveeta cheese, cubed
Shredded cheddar cheese
1 package Johnsonville Andouille (or your choice of meat)
Salt and pepper, to taste


The original recipe tells you to dump all cans into a pot with their juices.  However, I decided to drain the beans and rinse them in cold water.  If you feel the soup is too thick, you can add additional broth or water.

Drain beans.  While they drain, cut sausages diagonally and place in a lightly-oiled dutch oven.  Saute until lightly browned on all sides.

 

Add beans, corn, then tomatoes, followed by the chili, then chicken broth.

Add salt and pepper to taste.  Then, add cubed Velveeta.  Simmer and stir until the Velveeta has melted.

Once the Velveeta has melted and soup is hot enough, it is ready to serve.  Ladle soup into a bowl and sprinkle with shredded cheddar cheese.

Polish Breakfast

Here is a recipe that was introduced to me by a dear friend who happens to be a retired Polish priest.  This was a family favorite when he was a boy.  He first made this for us and we did not know what to expect.  But, we were pleasantly surprised and it was delicious.  This recipe is versatile.  Not only can you serve it for breakfast, but it makes a nice entrée for dinner or lunch.  I hope you'll try this recipe and you'll be pleasant surprised too.

Ingredients:

12 oz. package of kielbasa (cut into quarter inch slices)

1/2 large onion, chopped

6 large eggs

1/2 12 oz. package kluski, boiled in salted water until tender, then drained

1 stick butter

salt and pepper, to taste

Slice kielbasa into quarter inch slices and set aside.

Chop half of a large onion.

In a bowl, break 6 large eggs.  With a fork, beat until combined.

In a large saucepan, bring water to a boil.  Add 6 oz. kluski noodles and boil until tender; drain.

 

In a large non-stick skillet, add 2 tablespoons of butter.  Add eggs and lightly scramble.  Set aside in a bowl when complete.

 

 

In the same skillet, add 6 tablespoons of butter; melt.  Add chopped onion and kielbasa.  Saute until onions are transparent and kielbasa is lightly browned on both sides.

Add to the skillet cooked kluski followed by the scrambled eggs.  Add salt and pepper to taste.

Lightly toss until all ingredients are combined.

Italian Veggie Burrito with Italian Salsa Verde

Labor intensive?  Maybe.  This is an adaptation from Vedge.  Mine is quite different, but equally delicious.  Omit the cheese and you have a perfect vegan dish. 

Ingredients:

Extra virgin olive oil
2 T good balsamic vinegar
2 oz. red wine (burgundy or dry red wine)
1 1/2 t. salt
1 1/2 t. freshly ground black pepper
1 large eggplant, rinsed
1 c. cherry tomatoes
1 head (medium) cauliflower (leaves and stem removed) OR prepared riced cauliflower
1/2 c. cooked white rice
1 c. firmly packed basil leaves (washed and dried)
1 c. firmly packed baby spinach leaves (washed and dried)
1 c. Parmigiano Reggiano, grated (optional)
1/2 c. mozzarella cheese (optional)
1/2 c. vegetable stock
1 large clove garlic, quartered
1 T. capers, rinsed and dried
1/2 lemon, juiced
Fontina cheese (optional)
4 large flour tortillas

Remove top and bottom from eggplant.  Slice into half inch rounds.  Place slices on a wire rack over a cookie sheet.  Salt heavily on both sides and allow to set for a half hour.  Rinse in cold water and dry on a towel.  (The salt will remove the bitterness from the eggplant).

Wash cherry tomatoes and dry.  Cut in half and place on an over safe plate.  Toss with 2 T olive oil, salt and pepper.  Roast in a 375 degree oven for 25-30 minutes.  Remove from oven and allow to cool completely.

Cut eggplant slices into half inch cubes (about 4 cups).  Add to a skillet containing 2-3 T olive oil.

Rinse capers under cold water to remove some of the brine.  Allow to drain well.

Some greens come prewashed.  For example, the spinach has been washed three times but the basil says nothing about being prewashed, and can be sandy.  If you have a salad spinner, it will work perfectly.  If not, place the rinsed basil on a paper towel to dry.



Today, some grocery stores can provide you with cauliflower rice in the produce or freezer section where you can buy a bag of cauliflower rice.  If you cannot find that, rinse and cut a medium head of cauliflower and pulse in a food processor until it is in a rice-like consistency.

 

In a heavy skillet, add 2-3 T olive oil.  Heat until oil is shimmering.  Add eggplant and saute until slightly brown and most of the liquid is absorbed.  Add salt and pepper to taste.  Add cauliflower, toss and continue cooking.  Add a few more teaspoons of oil if needed.  Add 2 T balsamic vinegar and the red wine.  Toss in cherry tomatoes and rice.  Mix to combine then allow to cool completely.

In a blender, add basil (stems removed) and baby spinach.  Add garlic, lemon juice, Parmesan cheese, capers and vegetable stock.  Begin blending and drizzle in additional olive oil, about 3-4 tablespoons, to make an emulsion.  You may have to pulse it to get it started.

Wrap four large tortillas in plastic wrap.  Warm them in a microwave until pliable, about 30-40 seconds. 

Add about one cup of veggie mixture to each tortilla along with a slice of Fontina (optional).  Wrap and place seam side down in a greased dish with some of the salsa on the bottom.  Pour salsa over the burritos.  Sprinkle with mozzarella (optional) and cover with foil.  Bake at 350 degrees for 35-45 minutes or until cheese is melted.

The filling is enough to yield 8 burritos.