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2020 Recipes Continued Page 2

Pantry Staple Pasta and Lentil Recipe – Quarantine Cooking

This Pantry Pasta and Lentils Recipe is the perfect Italian comfort food. Serve this hearty meal with crusty bread and a side salad and you will be tonight’s dinner hero!

Pantry Staple Pasta and Lentil Recipe

Serves 4 – 6

4 Slices of Bacon, Thinly Sliced

1 Onion, Diced

3 Cloves of Garlic, Crushed

6 Stalks of Celery with Tops, If Possible

——–

1 Cup Lentils, Rinsed

3 Cups Water

1 Teaspoon Salt

——–

8 Oz Spaghetti, Cut Into 2-3 Inch Pieces

3 Cups Water

½ Teaspoon Salt

———

½ Cup Parmesan Cheese

2 Tablespoons Butter

Olive Oil

Salt & Pepper, To Taste

1. In a deep-sided sauté pan, add bacon and sauté for a few minutes until cooked. If bacon does not have a lot of fat, add 2 tablespoons of olive oil.

2. Add onions, garlic, and celery to sauté pan and continue to cook until onions are translucent.

3. Add lentils, water, and salt to sauté pan and continue to cook covered for 25-30 minutes or until the lentils are soft.

4. When lentils are cooked, add cut spaghetti, water, and salt. Continue to cook uncovered for 10-15 minutes depending on the cooking time for the spaghetti, occasionally stirring,

5. Once cooked, finish the pasta with butter and parmesan cheese

6. When plating spaghetti, add a drizzle of olive oil and garnish with chopped celery tops.

Note: Broth can be used instead of water. If no Celery tops, parsley can be substituted

Italian Cookies Recipe and Served With Wine

Italian Cookies Recipe and Served With Wine

Italian Biscotti translates into Cookies. Homemade Italian Biscotti are simple and delicious! Biscotti is often dunked in coffee or milk for the kids. Biscotti can also be served at the end of a meal to be dunked in wine instead of coffee. Typically it is a sweet wine known as Vin Santo, which is Italian for “Sainted Wine”. Vin Santo is commonly served at the end of a meal as a digestive. To add a biscotti to the wine for dipping adds a bit more sweetness and more enjoyment to the meal experience.

Almond Biscotti with Vin Santo Wine for Dipping

Yields 40 – 48 Biscotti

1 2/3 Cup Slivered Almonds – 6 Oz Package

1 Cup Sugar + Extra for Biscotti Loafs

3 Eggs

1 Tablespoon Vanilla Extract

Zest of 1 Lemon

Pinch of Salt

3 Cups Flour+ Extra Flour for Rolling

1 ¼ Teaspoon Baking Powder

1 Egg Yolk + 1 Teaspoon Water

Vin Santo Wine or a Sweet Late Harvest Wine

Preheat oven 350 degrees

1. In a dry saute pan, roast slivered almonds until they become fragrant. Set aside to cool.

2. In a mixing bowl, add eggs, sugar, vanilla extract, lemon zest, and salt. Whip until airy and doubled in size.

3. Incorporate cooled roasted almond slices into the egg mixture and mix until incorporated.

4. Carefully add flour and baking powder to the egg mixture and blend until the dough comes together into a ball.

5. Divide the dough into four equal portions onto a parchment-lined baking sheet.

6. Sprinkle flour onto your hands and roll put each portion of dough into a log. Each log should be the length of the width of the baking sheet. Repeat until all four portions are rolled out and evenly spread apart on the baking sheet.

7. Press each of the logs down to flatten slightly. Brush with egg wash and sprinkle with sugar.

8. Bake for 30 – 35 minutes or until loaves are golden brown.

9. Once loaves have cooled enough to the touch, cut the loaf into ½ inch slices on the diagonal with a sharp serrated knife.

10. Serve after dinner with a glass of Vin Santo wine for dipping Biscotti.

Chickpea alla Puttanesca

A one-pot, quick and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea alla Puttanesca also makes for the perfect side dish to chicken breast.

Chickpea alla Puttanesca

Serves 6

2 Tablespoons of Oil

1 Yellow Onion, sliced

3 Garlic Cloves, Minced

5-6 Anchovy Fillets

1 Tablespoon Tomato Paste

1-28-Oz Can Diced Tomatoes

2-15-Oz Cans Chickpeas, rinsed and drained

1-16 oz Jar Marinated Artichoke Hearts

1 Cup Kalamata Olives

½ Cup Sun Dried Tomatoes

4 Tablespoons Capers

1 teaspoon Thyme, dried

1 teaspoon Oregano, dried

1/2 teaspoon Red Pepper Flakes

Salt And Pepper To Taste

¼ cup Fresh Parsley, Chopped

1 Juice of Lemon, plus extra lemons for garnish

1. In a sauté pan, heat the oil over medium-high heat. Once hot, add the onion and garlic. Cook until they begin to soften.

2. Add anchovies and tomato paste and cook for 1 minute.

3. Add tomatoes, chickpeas, artichoke hearts, Kalamata olives, sundried tomatoes, capers, thyme, oregano, red peppers and salt and pepper to taste.

4. Once sauce comes to a boil, reduce heat to medium-low and cover sauté pan with a lid. Cook and stirring occasionally, until the sauce reduces slightly, about 5 to 10 minutes.

5. Stir in the parsley, lemon juice and season with salt and pepper to taste.

6. Serve immediately with a lemon wedge.

Spring Time Lemon Cake

Spring Time Lemon Cake is delicious, moist and has a refreshing Lemon flavor that is a perfect recipe to celebrate the arrival of springtime. This homemade citrus lemon cake recipe is easy to decorate with the addition of springtime fruit, lemon frosting, a drizzle of icing or a simple dusting of powdered sugar. A perfect dessert for celebrating Easter, Mother’s Day, picnics or any Spring Time gathering with family and friends.

Spring Time Lemon Cake Recipe

(Alternative Ingredients for Dairy, Gluten and Sugar-free are noted)

1 ¾ cup Flour (Alternative Ingredient: King Arthur Gluten-Free Flour)

1 cup Whole Milk (Alternative Ingredient: 1 cup Safflower Oil)

4 Eggs, room temperature

2/3 cup sugar (Alternative Ingredient: Monk Powdered Sugar)

1 ½ Tablespoons Baking Powder

1 Tablespoon Vanilla Extract

1 Lemon, Zest and Juice

Pinch of Salt

Preheat Oven 350 Degrees

1. In a mixer, add eggs and sugar. Whip on high for 4 minutes to allow air to create high volume – double in volume size.

2. Add lemon zest, lemon juice, vanilla extract, baking powder, and salt. Mix to fully incorporate.

3. Add the flour and milk alternating 1/3 of each, one at a time until fully incorporated.

4. Grease a baking vessel of choice with butter or oil if using the alternative method.

5. Place batter in baking dish and place in oven.

6. Bake for 40 – 45 minutes. Use a toothpick for doneness, when the toothpick comes out dry, remove the cake from the oven and place it on a cooling rack.

7. Once the cake has cooled, garnish with fresh fruit, icing, or a dusting of powdered sugar.

How to make delicious Italian spinach lasagna roll ups

This delicious Italian Spinach Lasagna Roll-Ups is super simple to make. This will become your family’s new Italian Lasagna dish. As a bonus, a delicious carb-free Lasagna Roll-Ups version is included at the end.

Lasagna Rollatini aka Roll-Ups

Yields 6 Servings

12 Lasagna Noodles

2 Teaspoons Olive Oil

12 Ounces Mushrooms, Chopped

4 Cups Tomato Sauce (Recipe Link on YouTube) or Store Bought Marinara Sauce

1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid

1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained

1 Cup Mozzarella Cheese, Grated

1/4 Cup Parmesan, Grated

1 Egg Salt and Pepper, To Taste

Preheat the oven to 375°F.

1. Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

2. Heat the oil in a large sauté pan over medium-high heat.

3. Add the mushrooms and cook, occasionally stirring, until browned and all the liquid has evaporated, about 5 minutes. Season with salt.

4. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes.

5. In a medium bowl, combine the ricotta cheese, spinach, egg, the 1/4 teaspoon salt and pepper.

6. To assemble: Spread 1 cup of tomato sauce on the bottom of a 13 x 9 inch baking dish.

7. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle, roll and place seam side down into baking dish. Repeat with the remaining slices.

8. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.

9. Cover loosely with foil and bake for 45 minutes.

10. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.

Carb-Free Version – Eggplant Rollatini aka Roll-Ups

Yields 6 servings

2 Medium Italian Eggplants, Cut Lengthwise Into 1/4-Inch Slices

4 Cups Tomato Sauce or Store Bought Marinara Sauce

1 Large Egg

1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid

1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained

1 Cup Mozzarella, Shredded

1/2 Cup Grated Parmesan Cheese (Plus More for Serving)

1 Garlic Clove, Minced Salt and Pepper, To Taste

Preheat oven to 400°F.

1. Cut both ends off of the eggplants. Then cut the eggplants lengthwise, about 1/4-inch thick slices, until you have about 10 slices.

2. Lay eggplant slices onto a parchment-lined baking sheet.

3. Drizzle oil onto eggplant as well as season with salt and pepper.

4. Place in the oven for 5 minutes or long enough to soften the slices.

5. In a medium bowl, combine egg, ricotta, Parmesan, spinach, mozzarella and garlic.

6. To assemble: Spread 1 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

11. Spread about 2 tablespoons of the ricotta mixture onto an eggplant slice, roll and place seam side down into baking dish. Repeat with the remaining slices.

12. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.

13. Cover loosely with foil and bake for 45 minutes.

14. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.

Tomato Sauce Link: https://youtu.be/AildtKWAKj8

Calabrese Italian Pizza Recipe

Who doesn’t love pizza! My Traditional Italian Homemade Pizza Dough is the only recipe you will ever need. You can make it by hand or in a stand-up mixer. This pizza recipe makes the most flavorful Margherita pizza that it will become your family’s new favorite. The Gluten-Free recipe is pretty amazing as well.

Traditional Italian Pizza Dough

1 ½ Cups of Warm Water (115 Degrees F)

2 Packages of Active Dry Yeast

1 teaspoon Sugar

1 Tablespoon Salt

4 Cups All-Purpose Flour plus More, if necessary

1 1/2 Tablespoons Olive Oil, plus More for Coating Bowl

1. In a large measuring cup, add warm water, yeast and sugar. Let stand for a few minutes until yeast is foamy.

2. Place 3 ½ cups flour in a mixing bowl and attach the dough hook to your mixer. (This can also be done by hand)

3. Once yeast has bloomed, pour into your mixer and let the dough come together and let the mixer knead the dough for a few minutes. Slowly add more flour as needed.

4. Once the dough has formed a smooth ball, place on a floured board and knead for a few minutes.

5. Place in a well-oiled bowl, cover and place in a warm place for an hour so that the dough can rise.

6. Preheat oven to 450º F.

7. When dough is ready to be rolled out, divide dough into equal halves as it is easier to work with.

8. Place one half onto a sheet of oiled parchment paper.

9. Using oiled fingers start to press the dough outward so that the dough is ¼ inch thick and round in shape when complete. A rolling fin can also be used if desired.

10. Once dough is rolled to desired shape and thickness, begin to add pizza toppings of choice.

11. When pizza is ready for the oven, use a peel to easily place on to the preheated pizza stone.

12. Bake for 20-30 minutes or until crust begins to brown.

13. Cut into wedges and serve.

14. Repeat the process with remaining dough.

Gluten-Free Pizza Crust

This is an amazing gluten-free pizza crust that most of my friends are surprised when I tell them it is Gluten-Free. The crust is super simple to make and it is airy and chewy texture just like traditional pizza crust.

1 Package of Active Dry Yeast

1 Teaspoon Sugar

1 ¼ Cups Warm Water (115 degrees F)

1 1/3 Cups Cassava Flour

2/3 Cup Almond Flour

1 Cup Arrowroot Powder

1 Tablespoon Salt

3 Eggs

3 teaspoons Olive Oil

1. In a large measuring cup, add warm water, yeast, and sugar. Let stand for a few minutes until yeast is foamy.

2. In a large bowl, add almond flour, cassava flour, arrowroot, and salt and evenly incorporate the ingredients.

3. Once the yeast has bloomed, add to the flour mixture as well as the olive oil and eggs. Continue to mix until all the ingredients come together and form a ball.

4. Cover bowl with plastic wrap and place in a warm area for one hour.

5. Preheat oven to 450º F.

6. When the dough is ready to be rolled out, divide the dough into equal halves as it is easier to work with.

7. Place one half onto a sheet of parchment paper and cover with another sheet of parchment paper.

8. Using a rolling pin, evenly roll dough into an even circle about 1/4″ thick.

9. Once the dough is rolled to desired shape and thickness, remove the top parchment paper and place pizza toppings of choice.

10. When the pizza is ready for the oven, use a peel to easily place on to the preheated pizza stone.

11. Bake for 20-30 minutes or until the crust begins to brown.

12. Cut into wedges and serve.

13. Repeat the process with remaining dough.

Almond Cake – Torta di Mandorle

A classic Almond Cake with a crumbly shortcrust pastry that is tender and flaky covered with sliced almonds and almond flavored sugar. This simple one bowl almond cake is easy to prepare and perfect end to any meal or cup of coffee!

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Almond Cake – Torta di Mandorle

8 tbsp butter (1 stick)

½ cups plus 2 tbsp. of sugar

1 tsp baking powder

1 tsp Almond extract

¼ cup Almond butter

1/3 cup of water

2/3-cup cake flour Substitute Flour and cornstarch – see video

1. Preheat oven to 350 degrees.

2. Cream the butter and sugar in an electric mixer.

3. Add the baking powder, almond extract, water, and almond butter to the creamed butter.

4. Gradually add the cake flour to the almond mixture.

5. Place cake mixture in a parchment-lined springform pan and bake for 30 minutes.

Topping:

1 cup powdered sugar

5 tsp almond liqueur

¼ cup almonds, toasted and chopped

1. In a bowl whisk the powdered sugar and liqueur until the sugar is dissolved.

2. Once the cake has cooled, drizzle the icing over the cake and sprinkle the almonds on top of the icing.

Notes:

•If you don’t want to use an almond liqueur, you can use a little water and almond extract.

•You can also use lemon or orange juice.

Chickpea Flour Recipes – 2 Simple Ideas

Chickpea flour recipes are simple and nutritious. I will show you two simple recipes that will become part of your meal planning. The first simple chickpea flour recipe, Farinata, an Italian thin chickpea cake typically cooked in a wood-burning oven. Some of the Italian bakeshops put signs in their windows displaying what time the farinata will be ready. Customers will line up waiting to buy it fresh out of the oven. It is an easy and quick snack often served wrapped in parchment paper served similar to a slice of pizza. The second is a chickpea croquette that has a tasty crispy and flavorful profile.

Farinata – This recipe is a great source of protein and fiber and makes a tasty breakfast alternative. This gluten-free pancake-like can be topped with poached eggs, herbs, and any other topping of your choice.

Farinata

1 1/4 cup Water

1 cup Chickpea Flour

1 Garlic Clove, minced

½ teaspoon Salt

Toppings

Baby Tomatoes, halved

Red Onion, thinly sliced

Pesto

Salt Flakes

Preheat oven 450 degrees

1. In a medium bowl whisk all ingredients together. Let the mixture sit for 15 minutes or overnight in the fridge.

2. Prior to making the Farinata, place a cast-iron skillet in a 450-degree oven to heat up for about 10-15 minutes.

3. Once the cast-iron skillet is hot, remove from the oven. Add 2 tablespoons of oil to evenly coat the skillet. A heatproof pastry brush can also be used to spread all over if necessary.

4. Pour all of the batter into the hot skillet and swirl around to evenly spread.

5. Add tomatoes and red onions or whatever topping preferred.

6. Place back into hot oven and reduce heat to 350 degrees.

7. Cook until edges are golden brown, about 20 minutes.

8. Remove from oven to cool.

9. When ready to serve, place on a serving platter or cutting board and add pesto, salt flakes or any other desired toppings.

10. Slice into wedges and serves well with a side green salad.

Bonus Recipe – Crocchetta di Ceci (Chickpea Croquettes)

1 can Chickpeas, rinsed and drained

1 ½ cups Sweet Potatoes, cooked

1 Small Red Onion, diced

2 Garlic Cloves, minced

½ teaspoon Salt

½ teaspoon Paprika

1 egg

1 cup Fresh Parsley, chopped

¼ cup Chickpea Flour

Olive Oil for frying

Garnish

Baby Tomatoes, halved

Fresh Mozzarella slices

Pesto

Parsley

Salt flakes

1. In a large mixing bowl, add chickpeas and mash with a fork until most of the chickpeas are roughly mashed.

2. Place the remaining ingredients in the mixing bowl and mix until well incorporated.

3. In a saute pan, add ¼ cup of olive oil and heat oil. Note: as the oil is absorbed after each cooking batch, add more oil as needed.

4. Using a large scoop, about ¼ cup, fill with chickpeas mixture and place in hot pan. Use the back of the scoot to flatten out into a patty.

5. After 2-3 minutes, the croquette should be golden brown and flipped so the other side can get golden brown.

6. Once the other side is cooked, place on a plate with a paper towel to absorb any excess oil. Continue to cook until all croquettes are cooked.

7. When ready to serve, garnish with tomatoes, mozzarella, pesto, parsley and salt.

 

Pesto Chicken Parmesan Salad That is Quick and Easy

This flavorful Pesto Chicken Parmesan Salad is loaded with lots of freshness with only a few simple ingredients. The pesto brings this salad to the next level in goodness. It is perfect for a hearty lunch or dinner meal. The possibilities of ingredients you can add to this salad are endless. It is one you will be making over and over.

Pesto Chicken Parmesan Salad

1 lb Chicken, Breast or Tenders

¼ cup Pesto (add olive oil if pesto is too thick)

4 cups of Lettuce of your choice

½ cup Feta Cheese

12 Baby Tomatoes, halved

1 Avocados, sliced or cubed

Shaved Parmesan Cheese

½ cup Pine Nuts, lightly toasted

Salt and pepper

1. In a bowl, place chicken and pesto. Evenly coat the pesto all over the chicken.

2. In a saute pan, over medium heat, place chicken to cook. Once cooked, remove, cool and slice into bite-size cubes.

3. In a large serving bowl, place salad greens evenly spread out.

4. Evenly place cooked pesto chicken, halved baby tomatoes, and sliced avocado all over the top of the lettuce.

5. Add shaved parmesan cheese and toasted pine nuts.

6. Randomly add small dollops of pesto sauce all over for a final touch.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

This quick, easy, and hearty one-pot comforting soup will become a family favorite. The sweetness from the Escarole, creaminess from the white beans, and spiciness from the sausage, this has all the classic Italian flavors for a warm and comforting meal.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

Serves 5 – 6

1 tsp olive oil

1 lb Italian sausage (sweet or hot)

4 large Garlic Cloves, minced

1 head Escarole, trimmed and cut into 2-inch pieces

3 cups White Beans (canned is ok – about 2 cans)

4 cups Chicken Stock

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Roma Tomatoes, diced (or canned about 1 cup)

2 tbsp Parsley, chopped

½ tsp Red Pepper Flakes, optional

1. Place olive oil in a stockpot and heat. Once oil is hot, sauté sausage until brown.

2. Add garlic and onion and continue until onion translucent.

3. Add escarole and cook until wilted, about 2 minutes.

4. Add beans and tomatoes and cook for 1 minute.

5. Add stock, cover and bring to a gentle boil.

6. Once escarole has all cooked down, stir in butter, cheese, and parsley. Continue cooking until butter has melted.

7. Season with salt and pepper.

8. Ladle stew in a bowl, sprinkle with parsley, cheese and drizzle a good quality olive oil on top.

Fluffy Eggs with a Secret Ingredient

The perfect fluffy scrambled eggs start with my secret ingredient. This has been a game-changer for me in making scrambled eggs soft and creamy, not firm, tough and dry. You will not believe how simple this step is. No water or milk needed. You will be adding this best kept secret ingredient every time you make scrambled eggs.

Fluffy Eggs with a Secret Ingredient

6 Eggs

1-2 T Butter

1 tsp Cornstarch

½ tsp water

Salt & Pepper, as desired

Garnish

Fresh Parsley, chopped

1. In a saute pan over medium heat, add butter or olive oil.

2. While saute pan is heating up, in a bowl, add cornstarch and water and mix until cornstarch is dissolved.

3. Add eggs, salt and pepper, and scramble until all the egg yolks are broken up and well incorporated with the cornstarch.

4. Once the butter is melted and saute pan is hot, add eggs all at once.

5. Let eggs sit for a bit in the hot pan until the edges start to form.

6. Once the eggs begin to form, start to bring the eggs in the middle, working your way around the pan.

7. Once the eggs look almost cook, remove from the pan and continue to stir until all eggs are evenly cooked. Careful not to overcook or the eggs will become firm.

8. Option, garnish with fresh parsley and serve.

Classic Italian Chicken Parmesan

Oven-baked Classic Italian Chicken Parmesan is tasty and simple to make. This authentic Italian Chicken Parmesan meal will definitely become a family favorite! This restaurant-style Classic Italian Chicken Parmesan is easy to make at home. Classic Italian Chicken Parmesean has a crispy crumb coating and oozing fresh mozzarella cheese that will make your mouth water! This is the best Italian Classic Chicken Parmesan you will ever make, especially when you add my secret ingredient and technique for a boost in flavor!

Classic Italian Chicken Parmesan Recipe

2 Chicken breasts halved horizontally to make 4 fillets

Flour Station

½ cup flour

1 teaspoon Salt

½ teaspoon Pepper

Egg wash Station

3 large eggs

1 Tablespoon Water

1 teaspoon Salt

Breading station

1 cup Panko breadcrumbs

¼ cup Parmesan Cheese, grated

1 teaspoon Paprika

1 teaspoon Oregano

1 teaspoon Garlic Powder

1 teaspoon Salt

½ teaspoon Pepper

1/2 cup olive oil for frying

Oregano, dried

Tomato Sauce, as much as you desire

Fresh Mozzarella Slices, one or two for each breast

Garnish

Fresh Parsley, chopped

Preheat oven 375°F

1. Prepare each station according to the ingredients in a shallow dish.

2. Take each chicken breast and first dip into the flour station, shaking off any excess flour.

3. Then the egg wash station, dripping as much of the egg wash off the chicken.

4. Then finally liberally coating the chicken into the breadcrumbs. Shake off any excess breadcrumb as to not get into the frying pan or it will burn.

5. In a sauté pan, add enough oil to coat the bottom of the pan. Once the oil is hot, cook chicken breast until golden brown on each side and internal temp of 165 degrees

6. Place cooked chicken breast on a baking sheet and evenly sprinkle with dried oregano.

7. Spoon on the desired amount of tomato sauce and place a piece of fresh mozzarella on top.

8. Place in oven and cook until mozzarella is melted.

9. Garnish with fresh parsley and serve.

Mini Meatball Vegetable Soup Recipe

This hearty, delicious soup consists of simple ingredients and takes less than 30 minutes to make. What makes this dish so easy is that you don’t have to brown the tiny meatballs beforehand; they cook in the broth giving lots of flavor and saving you time. Pairs perfect with a loaf of fresh bread.

Mini Meatball Vegetable Soup Recipe

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

5-6 Celery stalks, thinly sliced

2 Potatoes, diced

4 cups Broth of your choice (Beef, Chicken, or Vegetable)

Meatballs

1 pound of ground meat of your choice (Beef, Turkey, Chicken, etc.)

1 teaspoon Salt

½ teaspoon Pepper

1 teaspoon Oregano

½ teaspoon Garlic powder or 1 fresh garlic clove minced

1/3 cup Panko Bread Crumbs

¼ cup Parmesan cheese, grated

Garnish

Parsley, chopped

Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and potatoes. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the meatball mixture.

4. Once the soup is hot, meatballs can be added all at once or one at a time as rolled. Make sure it is not a high boil. Do not meatballs to break apart.

5. When ready to serve, garnish with fresh parsley and a lemon wedge.

Delicious Coffee Creamer

If you love coffee creamer but hate the chemicals and extra sugar, nothing could be easier than making homemade coffee creamer. With the New Year here and wanting to make healthy changes to our eating habits, homemade creamer is a great place to start.

Homemade Coffee Creamer

2 cups Half & Half

14 oz can Sweetened Condensed Milk

2 Tablespoons Extract Flavoring, Vanilla, Almond, Chocolate, Hazelnut, Peppermint, etc.

1. Place all ingredients in a pourable measuring cup.

2. Once well incorporated, transfer to a storage jar and refrigerate.

3. Will keep in refrigerator for up to two weeks.

4. Add to any hot or cold beverage.

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Website Administration by Geek Daddy.

© Copyright – Greenolivecooking.com

Cooking

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