Minestrone Soup

The original is from food.com and can be found here.

  • 3 T olive oil
  • 1 smallish onion, chopped
  • 1/2 cup zucchini, thick slices cut in half or small
  • 1/2 cup frozen cut green beans
  • 1/2 stalk celery, cut down the middle then sliced fairly thick
  • 1/2 C carrot, sliced
  • 4 cloves, chopped
  • 4 C vegetable broth
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 2 (14 ounce) can diced tomatoes, do not drain
  • 1 1/2 t dried oregano
  • 1 1/2 t salt
  • 1/2 t ground black pepper
  • 1/2 t dried basil
  • 1/2 t fresh ground pepper
  • 1/4 t dried thyme
  • 3 C boiling water
  • 1/3 C red wine
  • 4 C fresh baby spinach, trimmed
  • 1/2 C small shell pasta
  1. In a large soup pot, saute onion, carrots, garlic, green beans, celery and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  2. Add vegetable broth, tomatoes, beans, hot water, wine and spices.
  3. Bring soup to a boil, then reduce heat and allow to simmer uncovered for 45 minutes.
  4. Adjust salt and pepper if necessary.
  5. Add spinach and pasta and cook covered for an additional 20 minutes.
  6. If soup is too thin, cook uncovered until the soup thickens a bit.

Makes about eight 1 1/2 cup servings.

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Pizza Dough

Enough for 2 medium pizzas.

  • 3 1/2 C bread flour, plus extra if the dough is too wet
  • 1 t sugar
  • 1 envelope instant dry yeast (2 1/4 t)
  • 2 t kosher salt
  • 1 1/2 C water, 110 degrees F, or a bit more if dough is too dry
  • 2 T olive oil, plus extra to oil bowl
  1. Combine flour, sugar, yeast and salt in stand mixer with dough hook
  2. Slowly add water, then add 2 T olive oil
  3. Mix until dough pulls away from bowl, is not too sticky or too dry, and is well kneaded
  4. Form into a ball
  5. Transfer the dough to a large bowl well coated with olive oil and cover with plastic wrap
  6. Let rise until at least doubled in bulk, about 1 to 1 1/2 hours
  7. Punch down dough and divide in 2 equal portions
  8. Form each portion into a ball and refrigerate in sealed plastic bags coated with oil for about 1 1/2 to 2 hours. This refrigeration time can be much longer.
  9. Work each cold dough into a pizza shape

Pork Chili Verde

Serves 3-4.

  • 2 or 3 large poblano chile peppers
  • 1 red pepper
  • 1 small jalapeño pepper (check for heat level first)
  • 1 lb fresh ripe tomatillos, husked
  • 1/4 C fresh cilantro, chopped
  • 2 T olive oil
  • 1 lb pork tenderloin, cut into 1/2 inch dice
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 t salt
  • 1/2 t ground pepper
  • 3/4 t ground cumin
  • 4 C chicken broth
  1. Roast the 4 or 5 peppers in a pan, on the grill or under the broiler until the skin is a little charred. Place in a paper bag and set aside.
  2. Puree the husked tomatillos and cilantro in a blender until quite smooth.
  3. In a wide heavy pot, quickly brown the pork in 2 T olive oil until browned on most sides, should be a little crisped up and at least golden brown. Remove from pot.
  4. Saute the onions in the same pot. Once pretty soft, add the garlic, stir for one minute, add the salt, ground pepper and cumin, stir for an additional minute.
  5. Return the pork to the pot. Add the chicken broth and simmer uncovered for 30 minutes.
  6. Meanwhile, remove as much of the skin as you can, the membrane, and seeds from the peppers and coarsely chop.
  7. Add the chopped peppers and tomatillo puree to the pot.
  8. Stir thoroughly and simmer uncovered for 45 minutes or until the sauce is a bit thickened.
  9. Adjust seasonings if necessary.

Pizza Sauce

Makes enough for 2 pizzas

  • 1 clove garlic crushed
  • 3 T olive oil
  • 1 28 oz can crushed tomatoes
  • 1 T red wine vinegar
  • 1 t black pepper
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t onion powder
  • salt to taste, about 1/2 t
  1. Lightly saute garlic in olive oil in a pot on low heat until slightly softened, but not browned.
  2. Add and combine remaining ingredients.
  3. Heat covered over low heat for 1/2 hour or so stirring frequently.

Beef Stew

  • Olive oil for browning beef and onions
  • 2 lb cubed beef stew meat
  • 2 medium onions, halved and sliced
  • 3 large regular potatoes or equivalent, cut into good-size chunks
  • 4 large 6 medium carrots, cut into 3/4″ slices
  • 4 or 5 Celery stalks, cut into 1/2″ slices
  • 1 t dried Rosemary
  • 1/2 t Coarsely ground pepper
  • 2 cloves garlic, finely chopped
  • 2 qts beef broth
  1. Preheat oven to 375.
  2. Dry beef with paper towels.
  3. In a large heavy pot, brown beef on all sides in hot olive oil and remove from pot.
  4. Sauté onions in the same pot until  a little brown and translucent.
  5. Add celery and carrot, continue to sauté for a few minutes.
  6. Add garlic, sauté for another minute or so.
  7. Add remaining ingredients and bring to boil.
  8. When boiling, cover pot with tight fitting lid and bake in oven for 1-1/2 hours.
  9. Remove from oven and stir.
  10. Return to oven uncovered for about 1/2 hour. Check liquid level after 15 minutes.
  11. Continue baking uncovered until enough liquid has evaporated.