Saturday, June 27, 2009

Brittany's Minestrone Soup

1/2-1 lb. spicy ground sausage
1 can green beans with liquid
1 can diced tomatoes with liquid
1 can tomato soup (can also use tomato juice, sauce, etc.--anything with a tomato base)
1 tomato soup can of water
1 large carrot, peeled and chopped
2-3 potatoes, peeled and cubed
1 zucchini, chopped
1 yellow squash, chopped
Chicken or beef broth (or water and bullion or granules)
3 oz. melon seed pasta (or any small pasta)

These instructions are from Brittany: In a large kettle or pot, brown ground sausage. Add green beans and tomatoes with liquid. Add carrots and potatoes. Allow to simmer while chopping zucchini and yellow squash. Add desired amount of chicken or beef broth to create the consistency you want. I just used water and chicken flavoring granules, beginning with 1 cup at a time until I reached the consistency that I wanted. Allow the soup to simmer until the vegetables are almost tender. Add pasta and continue to simmer until the pasta is cooked (the type of pasta you use will determine the length of time--look at the cooking instructions on the package). Ready to serve. Makes about 6 servings.

NOTE: This recipe is pretty hard to mess up. You can use any variation of vegetables that you want. This can be a vegetarian soup by omitting the sausage and replacing it with kidney beans or any other kind of beans.

Saturday, June 20, 2009

Open-Faced Sandwich With Avocado

1 loaf ciabatta or French bread, sliced
sliced ham (one per sandwich)
sliced turkey (one per sandwich)
2 Roma (or other) tomatoes, sliced
2 avocados, peeled and sliced
Cheddar cheese, sliced or shredded


1/2 C. mayo
1/2 C. sour cream
1/2-1 tsp. cumin (start with lesser amount and add to taste)
1/2 tsp. chili powder

Place bread onto a cookie sheet and broil until crisp, but not golden. Spread desired amount of sauce onto each slice of bread. Place a slice of ham and a slice of turkey on each slice of bread. Layer tomatoes, avocados, and cheese on top. Place sandwiches back into oven and broil until cheese is melted. Serve and devour at least 3.

Notes: We've already had these twice and they are now one of my favorites. I will have to take photos next time we make them. Taco seasoning could probably be used instead of cumin and chili powder for the sauce. Just add a small amount at a time until you achieve the taste you are looking for. This amount of sauce was actually enough for 1 1/2 loaves of French bread. We had this once with ciabatta bread and once with French bread. Any harder bread will be fine.