Vegetable Beef Soup

Ingredients

    

   3 lb chuck roast 

   1 sweet onion

   1 stalk of celery

    4 carrots

    4 potatoes

    1 bag of frozen corn

    2 cans of V8

    1 box of beef vegetable

    Salt

    Pepper

 Directions

    Cut beef into bite-size cubes, salt and pepper

    Place beef in stock pot and fill 1/4 with water

    Add one box of beef stock and 2 cans of V8

    Add one sweet onions and celery center stalks

    Bring to a boil and simmer for 90 minutes

    Cut potatoes and carrots into bite size pieces, add to soup

    Add 1 cup of corn

    Bring to a boil, reduce heat and simmer for 30 minutes    

    Salt and pepper to taste.

    

             

Lorri's Fresh Cranberry Sauce

Ingredients

•     3 cups of fresh cranberries  
•     1 orange
•     1 cup of sugar

Directions

Squeeze 1 cup of orange juice from your fresh orange.  Combine sugar and orange juice in a saucepan
and bring to a boil.  If you don't have on full cup of juice use water for the difference.   Reduce heat and simmer for 10 minutes.  Grate orange peel from the orange and add to the cranberries.  Chill an serve.

Jordan's Pizza

 Ingredients 

    Crust (makes 4 pizzas)

• 1 package dry yeast
• 4 cups of 00 flour
• 1/2 tsp of salt
• 2 cups of warm water
• corn meal

    Sauce

• 24 ounces of Pomi chopped tomatoes
• 2 cloves of garlic, chopped
• salt
• pepper

    Toppings

• 2 balls of fresh mozzarella 
• fresh basil
• chicken sausage
• mushrooms
• black olives
• sweet onion
• fresh arugula

    Pizza Tools

• pizza stone
• pizza peel
• pizza slicer

Preparation

Preheat the oven and pizza stone at 550 degrees

This recipe is for four pizzas.  Divide sauce and topping amounts accordingly 

CRUST: Mix package of dry yeast with 1/2 cup of warm water.  Let stand for 5 minutes.  Place 4 cups of flour and 1/2 tsp of salt into large bowel.  Poor in yeast water and additional 1 1/2 cups of water.  Knead for 12 minutes.  Form into a ball and place in bowl coated with olive oil.  Cover with a cloth and let rise in a warm place for one hour.  Remove from bowl onto floured surface and divide into 4 balls.  Pat down slightly, cover and let sit another hour.  Toss or roll dough into pizza crust.  Unused crust can be frozen.  We like to make one Margherita pizza and one mixed topping, freezing the rest of the dough for the next week or month.

SAUCE:  Place chopped tomatoes into a bowl.  Mince garlic and add to tomatoes.  Salt and pepper to taste (divide this in half if making 1-2 pizzas rather than 4

TOPPINGS:  For the Margherita pizza simply top with crumbles of fresh mozzarella.  Add the fresh basil after removing the pizza from the oven.

For Charlie's pizza, sauté onions, mushrooms, sausage and black olives until soft.  Add the fresh arugula after removing the pizza from the oven

PUTTING IT ALL TOGETHER

Sprinkle pizza peel with corn meal.  Place pizza dough on peel. Add sauce and top with fresh mozzarella.  Add additional toppings as desired.  From the peel, place the pizza on a hot pizza stone in the oven at 550 degrees.  Bake for 10-12 minutes.  Use peel to remove pizza from the oven and add fresh toppings.  Slice while hot and enjoy.

Tuna and Cannellini Bean Salad

Ingredients

2 cups of arugula, spinach or any other greens
1 12-16 oz can of cannellini beans
1  5 oz can of tuna packed in oil
1/2 cup cherry tomatoes, halved
1/4 thinly sliced red onion
2 Tablespoon of extra virgin olive oil
1 lemon
Salt and pepper to taste

In large bowl combine arugula, white beans, tuna, tomatoes and red onion.  Drizzle with the olive oil and juice from lemon.  Salt and pepper to taste.

Bolognese Sauce

1/4 cup olive oil
2 cloves of garlic, minced
1 medium sweet onion
1 carrot
1 stalk of celery
1 1/2 pound of ground beef
1 pound of sweet sausage
1 cup red Chianti wine
4 cups chopped tomatoes
Salt
Pepper
Fresh Parmesan cheese

Mince the garlic, finely slice the onion, carrot and celery.  Saute the garlic in 1/4 cup of olive oil.  Add onions, carrots and celery, saute until onions are translucent and carrots and celery have softened.  Add beef and pork to the pan, salt and pepper, brown for 10 minutes.  Pour in the wine and cook on high to reduce until wine has evaporated.  Add tomatoes, salt and pepper.  Simmer for 40 minutes.  Serve over pasta with fresh Parmesan cheese. 

Rutabagas also make a great substitute for pasta.  Spiralize them to prep.  Saute them in olive oil and garlic, cover and cook for 6 minutes

Lorri's Pasta e Fagioli

Ingredients

• 4 oz of pancetta
• 1 Tbsp Olive Oil
• 1 Medium Size Onion, chopped
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 5 Garlic Cloves, (pressed or finely minced)
• 2 Stalks Celery, diced
• 1 Large Carrot, diced
• (1) 14.5 oz Can Diced Tomatoes (with liquid)
• (2) 15.5 oz Can Cannellini Beans (drained & rinsed)
• (1) 15.5 oz Can Garbanzo Beans (drained & rinsed)
• 2 Bay Leaves
• 4 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
• 1 Sprig of Fresh Rosemary
• 4 cups Chicken Broth 
• 4 ounces ditalini or penne pasta

To Finish

• 1/4 cup Flat Leaf Italian Parsley (finely chopped)
• 1 cup Parmesan Cheese (grated) plus more for garnish
• 1 Tbsp Fresh Basil Leaves, chopped (or to taste)

In a large pot brown the pancetta.  Add olive oil and saute garlic for 1 minute.  Add onions, carrots and celery.  Saute till soft.  Add chicken stock, diced tomatoes with juice, cannellini beans, garbanzo beans, bay leaves, thyme and rosemary.  Bring to a boil then simmer uncovered for 15 minutes.  Add pasta and simmer an additional 10 minutes.  Add Parmesan, parsley and basil.  Top with additional Parmesan

to taste.

Artichoke Dip

Ingredients

2 cans of artichoke hearts, drained and chopped
2 gloves of chopped garlic
1 cup of mayonnaise
1 cup of parmesan cheese
salt
pepper

Blend all ingredients an place into oven proof baking dish.  Bake at 350 degrees for 30 minutes.
Serve with crackers, baguette bread or pita chips for dipping