Cacciatore Marinara Sauce

 This is an excellent sauce to serve over noodles or veggies! 

1 Tbsp EACH oregano, basil, onion flakes

1 tsp EACh thyme, rosemary, salt and pepper

1 cup chicken broth

3 cups tomato sauce

28 ounce can diced tomatoes 

1 cup water

1 green bell pepper, chopped

1 red bell pepper, chopped,

1 stalk celery, chopped

6 cloves garlic, minced

1 6 oz jar tomato paste. 

Stir all together and simmer till done, about 15 minutes. 

Sloppy Joes for Canning

This is a very tasty recipe!

4 pounds ground beef

3 cups chopped onion

1 1/2 cups bell pepper

2 cups tomato sauce

2 cups ketchup

2 cups water

1 tbsp salt

1 tbsp sugar

1 tbsp prepared mustard

1 tsp pepper 

Chop all veggies to preferred size. Cook beef till done.  Add all ingredients together and bring to simmer. Cook five minutes.  Prepare 8 pints jars and fill, 1.5” headspace, and pressure can for 75 minutes. 

Tomato Soup

This tomato soup is so rich and has layers of flavor. Try it! It’s so much better than opening a can. 

Tomato Soup

2 Tbsp oil

1 cup chopped onion

4 cloves garlic, minced

1 cup chopped carrot

1/2 cup chopped celery

56 oz. canned tomatoes (or 8 fresh tomatoes diced and seeded)

7 cups chicken broth

2 Tbsp. Worcestershire sauce 

2 tsp salt

1 tsp thyme

1 tsp pepper

8 drop Tabasco

Sauté garlic and onion in the oil u til tender. Add carrot and celery and cook 7-9 minutes. Stir in remaining ingredients.  Cook and bring nearly to a boil.  Cover and simmer 20 minutes, stirring frequently.  Use immersion blender to make a smooth soup, or leave chunky, if desired. 

Annie's Awesome Salsa

It's really the perfect salsa recipe.  Adjust the heat by how many jalapeños you use.  

ANNIE'S SALSA

8 cups tomatoes, peeled, chopped and drained 
2 1/2 cups chopped onions
1 1/2 cups chopped green pepper (or red or spicy peppers)
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp black pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup white vinegar, apple cider vinegar (or substitute bottled lemon juice) 
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, BWB for 15 minutes for pints.

Makes 6 pints

Chicken Burrito Filling

I made this recipe up as I went, and it came out pleasing to even my pickiest eater.  I used home canned items, but feel free to substitute purchased items in the same measurement.  It's a very forgiving recipe to use what you have on hand and vary to suit your own tastes.

Chicken Burrito Filling

1/4 cup butter
2 quarts canned chicken thighs, shredded
1 quart chicken broth
1/2 a yellow onion, diced small
4 roma tomatoes, diced into small chunks
4 cups cooked white rice
1 quart pinto beans
2 Tbsp pickled peppers
1 cup flour
2 tsp chili powder
2 tsp cumin
1 tsp salt
1 tsp garlic powder

 Melt butter in pot. Saute onion until soft.  Add 2 cups chicken broth.  Whisk in flour to make a roux. Add in remaining chicken broth, and all other ingredients.  Heat through, stirring often.  Serve with salsa, shredded lettuce, cheese, olives, etc, as desired. 

Crisp Cucumber Salsa

My friend Angela posted this on her Facebook wall. It sounds SO good!

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c sour cream or yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips, carrot stick, celery sticks, zucchini slices etc. to dip.

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with dippers.

Veggie Salad

Another in the line of summer salads. This one is versatile...only add what your family loves!  If you think it will go well, and it isn't listed, throw it in!

Veggie Salad

1 pkg frozen corn (thawed) or fresh off the cob
1 cucumber or zucchini (or both!!)
1 pint cherry or grape tomatoes-halved
1-2 avocados sliced or diced
1-2 scallions or 1/2 onion chopped
1 can black olives drained and sliced
2 Tbsp lemon or lime juice
1-2 Tbsp coconut oil or bacon drippings
Salt & pepper to taste

Mix and serve.

Red Beans and Rice

I found this recipe on an online forum.

Red Beans and Rice

3 pounds dry kidney beans

6 small ham hocks

Soak Beans overnight in 24 cups water. 

Drain and add hocks. Put in large pot with 24 cups water. Bring to a boil.

In a skillet heat 1/2 cup fat.

Add: 3 tablespoon chopped garlic

       2 cups chopped onion (more if desired)

       3 cup chopped celery

      3 cup chopped green pepper

Saute for 3 minutes. Add to beans.

Add to beans: 1/4 teaspoon cayenne pepper

                      3 Bay leaf

                      1 1/2 teaspoon thyme

                      1 Tablespoon Tabasco sauce

                      1 Tablespoon sugar

                      salt and black pepper to taste

                      3 cups chopped tomatoes

Cook over medium heat for 2 hours or until beans are tender. The last hour leave uncovered.

ADD 3 pounds smoked sausage in chunks or slices.

Just before beans are served remove 3 cups and puree then add back to pan. Serve over cooked white rice.

Vintage Salsa

This recipe was given to me by our 92 year old "adopted" grandma. It's the salsa that she made for years!  I am making some now to share with her and enjoy with our family, too. I'll likely make a double batch since this seems like it will make a rather small batch.


Vintage Salsa


4 quarts tomatoes, peeled
1 Tbsp sugar
3 Tbsp salt
3 large cloves garlic
2 cups chopped green peppers
2 cups chopped onions
1/2 cup chopped Fresno chilis
1 cup vinegar


Put all in a large kettle and cook. Stir with a wooden spoon, so the tomatoes won't stick.  Cook it until it looks like salsa.


I'll preserve this by processing in a boiling water bath for 15 minutes for pints and 20 for quarts.

Sausage Zucchini Soup

I found this recipe while looking for recipes to use with my homegrown veggies.  I really like this blog, so go over and see all the great stuff there! 


Sausage Zucchini Soup


1 ½ lbs sausage
¼ cup olive oil
3 onions, chopped
3 peppers, chopped
24 cups cubed zucchini, do not peel
3 cans (14oz) diced tomatoes
3 cups sliced carrots
12 cups chicken stock
6 cups water
1T salt
1T seasoning salt
1T. pepper
1T Italian seasonings

In a large stockpot, heat up olive oil and add sausage, onions and peppers. Cook until the sausage is no longer pink and the veggies are soft. Add remaining ingredients. Bring to a boil and let simmer a few minutes.

Fill the first 7 hot quart jars with the hot soup. Process in a pressure canner at 10lbs of pressure for 90 minutes. Repeat for the next batch.

Lasagna Casserole

I found this at Food.com, like many of the other meals we love! I also baked a spaghetti squash and made a smaller serving on the side for the gluten-free members of our family. It was just as good (better, imo) as the pasta version!

Lasagna Casserole

• 1 lb ground beef, uncooked1 lb Italian sausage, hot or mild
• 1/4 cup onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16 ounce) packages pasta shells, cooked
• 6 cups mozzarella cheese
  • 24 ounces cottage cheese
  • 2 eggs
  • 1/3 cup parmesan cheese
  • 2 tablespoons parsley
  • 2 quarts spaghetti sauce
    Cook beef and sausage with onion, salt and half of the pepper. Add spaghetti sauce and store together.In bowl, combine 3 cups mozzarella cheese, cottage cheese, beaten eggs, parmesan cheese, parsley, remaining pepper and cooked pasta.Divide pasta mixture into two greased 9x13's, top with meat sauce. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350 for 30 minutes or until hot.
    
    

Slow Carb Tomato Soup

I found this recipe on Slow Carb Foodie and adapted it to my tastes and needs. It's excellent!

Slow Carb Tomato Soup

1. 2 Tbs red palm or olive oil

1. 1 onion, peeled and chopped OR 1 tsp dried minced onion

1. 2 carrots, peeled and chopped

1. 1-3 cloves garlic, chopped

1. 1 15-ounce can chickpeas, drained and rinsed

1. 1 28-ounce can crushed tomatoes OR 1 quart home canned tomatoes

1. 3 cups homemade chicken or veggie stock

1. 1 bay leaf

1. 1/2-1 teaspoon red pepper flakes

1. 1 tsp salt

1. 1/2 tsp freshly ground black pepper

1. Put oil in a large soup pot over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes.
2. Add the chickpeas, tomatoes, broth, bay leaf and red pepper flakes.
3. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
4. Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in a blender in batches, but be careful – it will be hot and messy!
5. Return the soup to a soup pot and keep warm over low heat. Add a splash or two or heavy cream if desired. Season with salt and pepper to taste. Serve immediately or this will keep for a few days in the fridge.

Tuna and Veggie Salad

I found this recipe at One Heart; One Mission, and, as usual, changed it a bit to fit our needs. It's an easy and tasty lunch.

Tuna and Veggie Salad

2 cans chunk light or chunk white tuna
1 zucchini
1 summer squash
2 tomatoes
2 carrots, grated
1/2 a yellow, red, or orange pepper
1/4 cup lemon juice
dried or fresh basil (mince if using fresh)
coconut oil or bacon drippings for sauteing

Dice veggies, heat fat in pan. Toss veggies in, except for the tomatoes, and saute until tender. Drain tuna and mix in with the veggies. Add tomato, cook just until heated through, then add lemon juice, stir to coat. Mix in basil. Salt and pepper if desired. Serve over salad or in a lettuce wrap.

You could substitute diced chicken or beef for the tuna, if you prefer.

Tomato Kombucha Salad Dressing

I found this at Cultures for Health.

Tomato Kombucha Salad Dressing

1/4 cup Tahini
6 tablespoons Olive Oil
6 tablespoons Water
1 tablespoons Sesame Seeds
1/2 teaspoon Sea Salt
2 cloves Garlic
1/4 cup Tamari
6 tablespoons Kombucha

Combine all ingredients except olive oil in a blender or food processor. Process until smooth. Slowly drizzle in the olive oil. Serve immediately.

BLT Salad

I found this at She Cooks, He Cleans. It sounds like it could be a summertime dinner staple! No measuring on this one, just throw together enough to feed your crowd!

BLT Salad

Vine-ripened tomato
Bacon strips, cut into 2-inch pieces
Lettuce, torn into bite-sized pieces
2-3 tablespoons mayonnaise (preferably homemade)
splash of balsamic or apple cider vinegar
several generous grinds of black pepper
touch of honey
feta cheese (optional)

Fry up the bacon pieces in a skillet over medium heat. Set aside on a paper towel.

Mix the mayonnaise, to taste, with vinegar, pepper, and honey. If adding feta, mash the cheese into the mayonnaise mixture to break up any large clumps.

Assemble the salad by placing lettuce in bowl, slice the tomato into bite-sized pieces and add to the lettuce. Top with bacon and mayonnaise dressing. Eat and Enjoy!

Red Beans and Rice

This is from Taste of Home. It's SO good! I adapted the recipe to our family's tastes, and made it doubled, so there was leftovers for lunch. I paired it with Alber's cornbread. I wrote out the substitutions I had to make due to ingredient shortages. :) You could add sausage, cooked chicken or ground beef to this if you wanted. It's very versatile.

Red Beans and Rice

• 1/2 pound dried kidney beans, rinsed
• 1/2 pound dried pinto beans, rinsed
• 4 cups water
• 4 cups chicken broth
• 2 garlic cloves, minced
• 2 bay leaves
• 1 quart home-canned tomatoes with liquid
  
• 1 jar (4 ounces) canned peppers, drained
• 1 large green pepper, chopped
• 1 large sweet red pepper, chopped
• 1 large onion, chopped (I used 1 Tbsp dried minced onion)
  
• 1 cup chopped celery (I didn't have any, so I used 1 tsp celery salt)
  
• 1/4 cup snipped fresh parsley (I used 1 Tbsp dried)
  
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 to 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1 teaspoon paprika
• 1 teaspoon salt (I used less since I used celery salt)
  
• 1 tablespoon vinegar (I used the vinegar I pickled the peppers in)
  
• Hot cooked rice (I used 2 cups dry rice...should have used 3)
  

Directions

• Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. This dish keeps well. Yield: 12 servings.

Making Tomato Sauce from Tomato Paste

Making Tomato Sauce from Tomato Paste

2 tablespoons olive oil
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
4 teaspoons white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2/3 cup water
3 tablespoons grated Parmesan cheese
salt and pepper to taste

In large skillet, saute garlic in oil until golden. Add tomato paste, sugar, oregano, basil, water, cheese and wine. Season with salt and pepper and simmer 10 minutes over medium-low heat.

Zucchini Salsa Tutorial

Zucchini Salsa, Canned

If you want this recipe HOT, add a dozen
jalapenos.

10 cups zucchini, peeled and shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
~~~~~~~~~~~~~~~~~~
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

In a large bowl combine; Zucchini, onions, green and   red peppers and salt. Mix together, cover;let stand over night.

The next day rinse, drain well; put into large pot;
add salt, mustard, garlic, cumin, vinegar,  pepper flakes,

cornstarch, nutmeg, pepper, tomatoes, tomato paste.


Bring to boil; simmer 15 minutes. Blend to smooth with an immersion blender, if desired. Process in a boiling  water bath for 15 minutes for half-pints and 20 minutes  for pints.



Makes 14-16 Half-pints

Hamburger Stew

Hamburger Stew

Brown hamburger with a jar of diced tomatoes. *I used 2 pounds of burger and 1 quart homemade Mexican diced tomatoes.

Add lots of veggies of your choice. *I used 3 green squash and 1 orange squash, diced, 6 carrots diced, 1/2 a full bunch of celery, 2 cloves garlic, minced, 6 potatoes, diced. You can add whatever kind of veggies your family enjoys or you have on hand.

Add a complex carb or two. *I used 1 cup of hulled barley. You can use pearl barley, or lentils, canned beans or brown rice.

Add spices. *I used thyme, Italian seasoning, salt, pepper, garlic salt and onion powder. I would skip the onion powder if you use onions as one of your veggies. You just have to taste to see if you have enough spice. You use enough salt to make it just right. If it's bland, add a pinch more salt.

Add more water. *I used about 2 quarts. I also added a couple of tablespoons of Frontier Naturals Beef Bouillon powder.

Bring to a boil. Lower heat to simmer and let cook for an hour. Stir occasionally.

I serve it with buttermilk biscuits and raw milk.

Italian Diced Tomatoes

Italian Diced Tomatoes

Combine in a large pot:

12 cups diced tomatoes with the juice
6 Tbsp lemon juice

Bring to a low boil for 5 minutes.

Meanwhile, prepare the following spice mix:

2 tsp basil
1 tsp thyme
1-1/4 tsp oregano
3/4 tsp rosemary
3/4 tsp sage
1/2 tsp garlic powder
1/2 tsp hot pepper flakes

Prepare pint jars. Make sure they are hot. Ladle in tomatoes till 3/4 full. Add 2 1/4 tsp of spice mix, and 1/4 tsp salt to each jar. Mix gently. Ladle in remaining tomatoes. If short of tomatoes and juice, use some boiling water to fill jars. Fill to 1/2" headspace. Remove any air pockets. Process in a boiling water bath for 35 minutes. Makes 6 pints