Beef-Bean Minestrone with Homemade Bone Broth

For instructions on making the BONE BROTH, type that into my search line in the upper left corner and scroll down to the Beef Bone Broth recipe.

The next day I chopped the vegetables, sautéed them in batches, according to time needed to become tender, always starting with celery and carrot.

After those begin to soften just a bit, I added the rest shown on the tray, either sliced or diced: Cabbage, peppers, zucchini and a large onion - not shown. Also a couple cloves of minced garlic.

Sauté this a while. When needed add a little water, bay leaves, fresh ground black pepper, garlic salt and Italian seasoning. In all, I think I added 6-8c of bone broth, water and the juice from the tomatoes. 

Let this simmer half an hour, then add the chopped stewed tomatoes, and 2#± of drained, rinsed canned beans. I used one can each of Cannelloni and black beans. Simmer once more until all the vegetables are crisp-tender.

This made around 6 quarts and is a great give-away for friends and family. It's another wonderful soup that seems to taste better each time it's reheated. . 😋 . .Lin

NOTE: In his amazing study, which resulted in his book The Blue Zones, Dan Beuttner mentions that in the Sardinia, Italy zone, many of the healthiest residents repeatedly make big pots of Minestrone, similar to mine, and eat it every day. Next time I make this, I'll go way heavier on the beans - using at least 3, maybe 4 cans.

BBQ'd Pork Stew

I went to visit my Granddaughter and her two sweet little boys the other day for a catch-up visit and some cooking time.

They live around 13 miles west of me - and we all go to Anchor Point Community Church - 4 blocks from my house, so we have lots of opportunities to stay in touch, which is wonderful!!

I started with 2-3T hot EVOO in a 5 quart pot, to which I added some seasoned pork ribs, and let them sizzle and brown on both sides.

Then I added the rough chopped vegetables, shown, the cut up stewed tomatoes, juice, and a little more than a tomato can of water. After it simmered awhile, I also added about 8oz. of beer. You could just add the whole can though, so you wouldn't have to ponder over what to do with the leftover 4oz 😉

I put the browned pork ribs on top of this, covered it, and cooked on low heat about an hour, basting the meat with the liquid several times and arranging the 6 pieces to ensure even cooking.

I didn't season this any further since I wanted it less spicy for the boys.

This was good. The vegetables were just right, and the pork was juicy, not dry. A nice Lin-Win-Win..😁..!

Gazpacho-Type "Salad Soup"

I made a huge lettuce mix for salads the other day.

Just looking at the pictures makes my salad-loving heart happy 😊

However, now, as sometimes happens, after a couple salads, my craving for them has been replaced with yet more soup type foods. I need to listen to my body in this, since I, like many others have the type of digestive issues that can be triggered by raw vegetables. I was going to bag this, and give it to my neighbor, then had another idea. Salad Soup!?!

I love Gazpacho, which is a cold, uncooked vegetable soup that has its origins in Spain and Portugal. That can also irritate sensitive guts as well though, so I'm going to make a new version of this using cooked kale, steamed salad vegetables and a big can of stewed tomatoes, all warmed together on very low heat, then blended - either rough or smooth.

I'm going to my Granddaughter's later to spend time with her, and her youngest son and their pups. Later her husband and oldest boy will join us. My granddaughter and I will cook a roast-stew dinner for them tonight, and give them leftovers for a couple days. I'll also bring them some of this.

My favorite kind of day! Pups, Family, and Cooking with someone I love 🥰 

kale - stemmed, chopped, washed and simmered for 12 minutes

a big amount of prepped salad vegetables

28oz. good quality Stewed Tomatoes

some fresh garlic, peeled, crushed and chopped

When this is combined, steamed long enough for the carrots to be a bit soft. Then add the usual Gazpacho ingredients:

1/3 - 1/2c single source EVOO

1/4c fruity white Balsamic vinegar -or-

- an aged dark Balsamic vinegar for a heavier flavor

seasonings: usually Italian, basil, oregano, etc.

- I wanted it less herby for the children, so I just used a little finely ground black pepper, a pinch of cayenne, 1t turmeric, 1t rosemary, 1/2t sugar, and some parsley-garlic salt. After this group is added to the pot, warm it ONLY to a first simmer-bubble. Cover then remove from the heat for a half hour. Cooking and overheating destroys water soluble vitamins, C and B's. Blend now to either the rough or smooth consistency, however you'd like it.

If you only warm this, not heat it like you would with any other soup, at each serving, those vitamins will be preserved. Or, just eat the leftovers cold, since it's all already been cooked.

Serve garnished with some sour cream, plain full-fat Greek yogurt, and some chopped nuts, pumpkin or sunflower seeds.

Happy Souping - In all its many forms! . .Lin

Colorful Zucchini Casserole

4 8-inch zucchini

1 med. onion

colorful sweet pepper

1 can sliced stewed tomatoes

Slice all the vegetables, chop the tomatoes and combine in the casserole dish. Bake, covered, at 375° a half hour. Baste the vegetables then return to the oven and continue baking until the zucchini is done the way you like.

Using a turkey baster, baste again, then put most of the juice in a separate container. Pour it over your dog's dry food or put it aside to make vegetable broth. I added mine to the chicken bone broth I'm currently simmering.

Cut up 6oz. cheese and put on top, then sprinkle with 2/3c± seasoned panko breadcrumbs.

Put it under the broiler, set on low, for a few minutes to melt the cheese and crisp up the breadcrumbs. . .Lin

Smoked Goat Chop Stew

5# smoked goat chops

smokey garlic chipotle seasoning

roasted garlic and herb seasoning 

EVOO 

Trim all the fat off the chops. Wash them, rubbing to be sure the bone chips are cleaned off, then dry them, with paper towels. Put the chops in a big roasting pan, drizzle generously with EVOO and season them well.

Roast covered, at 400° for 40 minutes. Pour the juice from the tomatoes over the meat. Chop the tomatoes and add them to the roaster. Also add the rough chopped carrots, celery and just a tiny bit of the sliced garlic and chopped onion. Roast covered 20 minutes at 400° then turn the heat down to 325° for another 20 minutes. Add the remaining vegetables, onion, garlic and tiny fingerling potatoes. Baste everything with the cooking liquid, season again, then cover and bake another 40 minutes at 325°

Let it rest, covered, 10 minutes before serving. Or, make this ahead like I'm doing. This is Friday evening, I'm making this for a big Family Dinner here after church Sunday morning. It'll chill until after church when I'll heat it to serve for a big lunch-dinner around noon. I'm sure it'll taste even better having been chilled between heatings.

I hope you all have a great weekend . . . Lin