Seasonal Addiction

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

reade more... Résuméabuiyad

Indiana Made {A Review of Hurst Beans}

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The N.K. Hurst Company was established as a family business in 1938 beginning a long history in the food business with the trading and distribution of sugar. Since 1948, the Hurst name is recognized as being a first quality packager of dry edible beans; and the company is still proudly owned and operated by 2nd, 3rd, and 4th generation Hurst families!!! 

This is my favorite thing about this company. Sure, the beans are tasty and easy to use, and make a fantastic meal your family will love, but knowing they are coming from a truly family owned and operated business, doing things the right way for the past 75 years is simply too hard to come by in today's world not to be appreciated, admired and respected. 

Now I am going to be completely honest with you. I have passed Hurst packaged dry beans in the supermarket a thousand times. Heck, I've probably bought a package or two, and I never knew they were being made a mere 2 hours from me in Indianapolis. So, you can imagine my excitement when I was given the opportunity to do this review.

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix. 

Why? Because this is the one I know with a shadow of a doubt I've seen in my stores before. In fact, I even watched someone cook with them about a year ago. Oh, and let's not forget the assortment of beans you can see just by glancing at the package. That means flavor like no other! 

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot! 

I made this soup on a chilly day when I knew we would be busy all day long, and I wanted supper waiting to fill us up, and warm us up...Oh did it ever!! This has deep, rich, flavor that your family will love. And, it is a no soak method...making it even easier! 

If you don't know what foods and products are coming out of your state, please do some research and find out! Locally made products are so much fun to experience, and in this case, so delicious too! You can find Hurst Beans on Facebook, Twitter, and Pinterest for more information, tips and recipes. 

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes 

Juice of 1 lemon

NO SOAK METHOD. Sort and rinse beans. Drain. Place in Crock Pot with 8 cups water, sausage, red pepper, onion and garlic. Cook on HIGH for 5 hours, or until beans are tender. Stir in tomatoes, flavoring packet from bean mix, and lemon juice. Cook for 30 additional minutes and keep warm until ready to serve. *NOTE* Make sure you don't add the tomatoes until the beans are tender. The acid in them will not allow the beans to become tender if added too soon. 

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The N.K. Hurst Company was established as a family business in 1938 beginning a long history in the food business with the trading and distribution of sugar. Since 1948, the Hurst name is recognized as being a first quality packager of dry edible beans; and the company is still proudly owned and operated by 2nd, 3rd, and 4th generation Hurst families!!! 

This is my favorite thing about this company. Sure, the beans are tasty and easy to use, and make a fantastic meal your family will love, but knowing they are coming from a truly family owned and operated business, doing things the right way for the past 75 years is simply too hard to come by in today's world not to be appreciated, admired and respected. 

Now I am going to be completely honest with you. I have passed Hurst packaged dry beans in the supermarket a thousand times. Heck, I've probably bought a package or two, and I never knew they were being made a mere 2 hours from me in Indianapolis. So, you can imagine my excitement when I was given the opportunity to do this review.

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix. 

Why? Because this is the one I know with a shadow of a doubt I've seen in my stores before. In fact, I even watched someone cook with them about a year ago. Oh, and let's not forget the assortment of beans you can see just by glancing at the package. That means flavor like no other! 

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot! 

I made this soup on a chilly day when I knew we would be busy all day long, and I wanted supper waiting to fill us up, and warm us up...Oh did it ever!! This has deep, rich, flavor that your family will love. And, it is a no soak method...making it even easier! 

If you don't know what foods and products are coming out of your state, please do some research and find out! Locally made products are so much fun to experience, and in this case, so delicious too! You can find Hurst Beans on Facebook, Twitter, and Pinterest for more information, tips and recipes. 

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes 

Juice of 1 lemon

NO SOAK METHOD. Sort and rinse beans. Drain. Place in Crock Pot with 8 cups water, sausage, red pepper, onion and garlic. Cook on HIGH for 5 hours, or until beans are tender. Stir in tomatoes, flavoring packet from bean mix, and lemon juice. Cook for 30 additional minutes and keep warm until ready to serve. *NOTE* Make sure you don't add the tomatoes until the beans are tender. The acid in them will not allow the beans to become tender if added too soon. 

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Soul Food Saturday #21

Welcome to the first weekend of September! Bekki is celebrating one of our favorite fall traditions in this house, football!!! We love the pigskin, and everything that comes with it, and she has a great recipe for the next time you're watching your favorite team!

To me it is officially fall when football season starts. Whether the weather has decided it or not food changes in our house. There is nothing like a big bowl of spicy chili with rice during a game. What would be better than having a little prep in the morning, to come home and have it all ready to serve up? This recipe does just that with the help of your slow cooker. It easily doubles for a big crowd with no extra time needed. I love that! So, to all of you football fans out there, this one’s for you!

 

 

 

Spicy 2 Bean Slow Cooker Chili Adapted from Taste of Home

 Cooking spray

 1 lb. ground beef

 1 large onion, chopped

 6 mini sweet peppers, diced

 2 jalapenos, diced

 2 medium garlic cloves minced

 1 15 oz.) can red beans, drained and rinsed

 1 (15 oz.) can pinto beans, drained and rinsed

 1 (10 oz.) can of diced tomatoes

 ½ tsp. dried oregano, crushed

 1 tsp. ground cumin

 1 tsp. chili powder

 ¼ tsp. black pepper

 ½ tsp. salt

 2 ½ c. chicken broth

 

Coat a large nonstick pot with cooking spray. Add ground beef, onion, sweet peppers, jalapeno. Cook over medium-high heat until no longer pink. Add garlic and cook additional 5 minutes. Add meat mixture into a 5-quart slow cooker. Then add beans, tomatoes, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours or until heated through.

Serve with rice and your favorite toppings, Enjoy!

Welcome to the first weekend of September! Bekki is celebrating one of our favorite fall traditions in this house, football!!! We love the pigskin, and everything that comes with it, and she has a great recipe for the next time you're watching your favorite team!

To me it is officially fall when football season starts. Whether the weather has decided it or not food changes in our house. There is nothing like a big bowl of spicy chili with rice during a game. What would be better than having a little prep in the morning, to come home and have it all ready to serve up? This recipe does just that with the help of your slow cooker. It easily doubles for a big crowd with no extra time needed. I love that! So, to all of you football fans out there, this one’s for you!

 

 

 

Spicy 2 Bean Slow Cooker Chili Adapted from Taste of Home

 Cooking spray

 1 lb. ground beef

 1 large onion, chopped

 6 mini sweet peppers, diced

 2 jalapenos, diced

 2 medium garlic cloves minced

 1 15 oz.) can red beans, drained and rinsed

 1 (15 oz.) can pinto beans, drained and rinsed

 1 (10 oz.) can of diced tomatoes

 ½ tsp. dried oregano, crushed

 1 tsp. ground cumin

 1 tsp. chili powder

 ¼ tsp. black pepper

 ½ tsp. salt

 2 ½ c. chicken broth

 

Coat a large nonstick pot with cooking spray. Add ground beef, onion, sweet peppers, jalapeno. Cook over medium-high heat until no longer pink. Add garlic and cook additional 5 minutes. Add meat mixture into a 5-quart slow cooker. Then add beans, tomatoes, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours or until heated through.

Serve with rice and your favorite toppings, Enjoy!

reade more... Résuméabuiyad

Okay, So Maybe It's A Small Problem

A couple days ago I told you about the recent oven issues at our house. In fact, I included that fact that this dilemma was "no problem" in the title of my last post. Well, guess what...when baked enchiladas are on the menu...it becomes a problem, and a big one, very quickly. 

Yep, that was me. Never thinking about the fact that I was supposed to be baking our supper, until it was too late. Almost. Thank goodness I'm a planner. In this case, I was trying to figure out how long said enchiladas would have to cook and what time I would need to put them in the oven in order to be done for Alex to eat before Taekwondo. That's when the light bulb went off. "Um, hello Remember...your oven doesn't heat. Going to be kinda hard isn't it?" 

So it was time to improvise, and quickly. The filling for the enchiladas could easily be used in a different dish, along with the soft tortillas. I was actually headed to the grocery store when this brainstorm happened, so I picked up a couple extra ingredients and started concocting this dish in my mind. By the time supper rolled around, I had a plan of action. Whew....crisis averted. 

Boy am I glad I can think on my feet. These were a huge hit with all of us! They are great because you can change them to fit everyone's tastes. Use my version as a starting platform. The flavor combinations are endless!  Now, as a note, the amounts of the ingredients I'm giving you would make 4 total, and we could only eat one each, so they are economical too! 

Having an oven that doesn't heat is indeed not "no problem at all". But at least it's giving me an opportunity to become crafty in creating new things to share with all of you.

Mexi-Stacks

12 six inch flour tortillas

8 corn tostada shells

1 (15 oz.) can refried beans

1 lb. ground beef

1/2 c. picante sauce

8 oz. sharp cheddar cheese

4 green onions, chopped

Sour cream, optional

In a large skillet, brown meat and drain if necessary. Add picante sauce and 1 c. cheese. Stir until well combined. Remove and set aside. Wipe out skillet. Place beans in a bowl and microwave two minutes to soften. Starting with a flour tortilla, spread with beans. Set tostada shell on. Sprinkle with cheese. Add about 2 TBS meat mixture. Sprinkle with more cheese. Spread another tostada shell with beans and add it bean side down. Sprinkle with cheese, add more meat and onions. Spread beans on another flour tortilla and place it bean side down. Repeat until you have 4 stacks. Spray skillet with non stick spray and carefully brown stacks on both sides for about 2 minutes per side. (Use a large flat spatula to move them to and from the skillet) Top with extra picante and sour cream if desired.

Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013
Shared on The Country Cook Apr. 12, 2013

Mexican at Very Good Recipes
Pin It

A couple days ago I told you about the recent oven issues at our house. In fact, I included that fact that this dilemma was "no problem" in the title of my last post. Well, guess what...when baked enchiladas are on the menu...it becomes a problem, and a big one, very quickly. 

Yep, that was me. Never thinking about the fact that I was supposed to be baking our supper, until it was too late. Almost. Thank goodness I'm a planner. In this case, I was trying to figure out how long said enchiladas would have to cook and what time I would need to put them in the oven in order to be done for Alex to eat before Taekwondo. That's when the light bulb went off. "Um, hello Remember...your oven doesn't heat. Going to be kinda hard isn't it?" 

So it was time to improvise, and quickly. The filling for the enchiladas could easily be used in a different dish, along with the soft tortillas. I was actually headed to the grocery store when this brainstorm happened, so I picked up a couple extra ingredients and started concocting this dish in my mind. By the time supper rolled around, I had a plan of action. Whew....crisis averted. 

Boy am I glad I can think on my feet. These were a huge hit with all of us! They are great because you can change them to fit everyone's tastes. Use my version as a starting platform. The flavor combinations are endless!  Now, as a note, the amounts of the ingredients I'm giving you would make 4 total, and we could only eat one each, so they are economical too! 

Having an oven that doesn't heat is indeed not "no problem at all". But at least it's giving me an opportunity to become crafty in creating new things to share with all of you.

Mexi-Stacks

12 six inch flour tortillas

8 corn tostada shells

1 (15 oz.) can refried beans

1 lb. ground beef

1/2 c. picante sauce

8 oz. sharp cheddar cheese

4 green onions, chopped

Sour cream, optional

In a large skillet, brown meat and drain if necessary. Add picante sauce and 1 c. cheese. Stir until well combined. Remove and set aside. Wipe out skillet. Place beans in a bowl and microwave two minutes to soften. Starting with a flour tortilla, spread with beans. Set tostada shell on. Sprinkle with cheese. Add about 2 TBS meat mixture. Sprinkle with more cheese. Spread another tostada shell with beans and add it bean side down. Sprinkle with cheese, add more meat and onions. Spread beans on another flour tortilla and place it bean side down. Repeat until you have 4 stacks. Spray skillet with non stick spray and carefully brown stacks on both sides for about 2 minutes per side. (Use a large flat spatula to move them to and from the skillet) Top with extra picante and sour cream if desired.

Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013
Shared on The Country Cook Apr. 12, 2013

Mexican at Very Good Recipes
Pin It

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Two Days Before Spring

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
Pin It

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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Weekend Company {Guest Blogger Kristin}

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

Pin It

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

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Childhood Soup

I have many fond food memories from when I was little. Dishes mom made better than anyone, things that grandma made better than anyone, special traditions that seemed so simple, but now are remembered with such great fondness. Like when my dad used to "tear down" making breakfast for supper. Pancakes just taste better at 6:30 pm for some reason. And those memories are exactly where the inspiration for this recipe comes from.

About once a month, mom would declare it was "soup night" and in our family that meant 1 thing. Everyone got to choose their own variety of canned soup to enjoy. Now, if everyone wanted the same, it became a meal. But sometimes the three of us would all want different kinds, and that was okay because mom would make them all. That's what made it so much fun! And 9 times out of 10, I was going to choose Bean and Bacon! Oh I loved it so much! Just the smell could make my mouth water! Plus, mom always treated me to my favorite "dipper"~ some crispy Texas toast. Mmm Mmm good! 

So you can imagine how thrilled I was when I came across this homemade, Crock Pot version! I couldn't believe how easy it was! I guess I shouldn't have been, but it was a pleasant surprise none the less. If you like my Ham and Beans, then I strongly suggest you try this. It's very similar, but still different enough not to seem like a repeat. Plus, an added bonus? Put this in the slow cooker int he morning, and when you come home after a long day, your house will smell amazing! Believe me, I'm speaking from personal experience. To make a little easier on yourself, let me suggest prepping the carrots and onions the night before. Pop them in the fridge and they are waiting on you the next morning when you might be in a rush trying to get this ready!

Another comforting food from my childhood updated just a little bit; and it includes my best kitchen friend, the Crock Pot. It doesn't get much better than that!

Crock Pot Bean and Bacon Soup From Crock Pot Ladies

16 oz. dried northern beans

6 slices bacon, cooked and chopped...reserve a little for garnish

32 oz. chicken broth

1 medium yellow onion, diced

3-5 large carrots, diced

2 cloves garlic, minced

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. pepper

Salt to taste

Water

Put beans in a large bowl and cover with cold water by 2 inches. Soak overnight. Drain beans and add to Crock Pot. Add bacon, onions, carrots and garlic. Pour in broth. Add enough water to cover mixture by 1 inch. Add seasonings and stir. Cook on LOW for 10-12 hours or HIGH for 6-8. Garnish with crispy bacon before serving. 

*NOTE* I chopped the onions and carrots in the food processor so they were extra fine. 

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Soup at Very Good Recipes

Pin It

I have many fond food memories from when I was little. Dishes mom made better than anyone, things that grandma made better than anyone, special traditions that seemed so simple, but now are remembered with such great fondness. Like when my dad used to "tear down" making breakfast for supper. Pancakes just taste better at 6:30 pm for some reason. And those memories are exactly where the inspiration for this recipe comes from.

About once a month, mom would declare it was "soup night" and in our family that meant 1 thing. Everyone got to choose their own variety of canned soup to enjoy. Now, if everyone wanted the same, it became a meal. But sometimes the three of us would all want different kinds, and that was okay because mom would make them all. That's what made it so much fun! And 9 times out of 10, I was going to choose Bean and Bacon! Oh I loved it so much! Just the smell could make my mouth water! Plus, mom always treated me to my favorite "dipper"~ some crispy Texas toast. Mmm Mmm good! 

So you can imagine how thrilled I was when I came across this homemade, Crock Pot version! I couldn't believe how easy it was! I guess I shouldn't have been, but it was a pleasant surprise none the less. If you like my Ham and Beans, then I strongly suggest you try this. It's very similar, but still different enough not to seem like a repeat. Plus, an added bonus? Put this in the slow cooker int he morning, and when you come home after a long day, your house will smell amazing! Believe me, I'm speaking from personal experience. To make a little easier on yourself, let me suggest prepping the carrots and onions the night before. Pop them in the fridge and they are waiting on you the next morning when you might be in a rush trying to get this ready!

Another comforting food from my childhood updated just a little bit; and it includes my best kitchen friend, the Crock Pot. It doesn't get much better than that!

Crock Pot Bean and Bacon Soup From Crock Pot Ladies

16 oz. dried northern beans

6 slices bacon, cooked and chopped...reserve a little for garnish

32 oz. chicken broth

1 medium yellow onion, diced

3-5 large carrots, diced

2 cloves garlic, minced

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. pepper

Salt to taste

Water

Put beans in a large bowl and cover with cold water by 2 inches. Soak overnight. Drain beans and add to Crock Pot. Add bacon, onions, carrots and garlic. Pour in broth. Add enough water to cover mixture by 1 inch. Add seasonings and stir. Cook on LOW for 10-12 hours or HIGH for 6-8. Garnish with crispy bacon before serving. 

*NOTE* I chopped the onions and carrots in the food processor so they were extra fine. 

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Soup at Very Good Recipes

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I Make No Apologies

If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
Pin It

If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
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Weekend Company {Guest Blogger Bekki}

Good Morning and welcome to another weekend. Was your week a busy one? Ours sure was, so I'm very happy to have the next 3 days "off". Yep, that's right we have a 3 day weekend and it's definitely appreciated!

Today I welcome Bekki, EMM super fan and regular here on Weekend Company, back into the kitchen with me! So grab a seat, something warm to drink and join us!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

Happy Saturday EMM family! I hope the New year is treating you all well, and finds you in great spirits! Thank you again, Mrs. EMM for inviting me back to spend some time with you. :D

With the holidays now behind us and the new years resolutions still strong in our minds. I thought this recipe would warm us all and keep our goals in sight. I have been able to lose over 60 pounds in the past 6 months and I feel I still have a way to go. So, one of my goals is to cook at home more often. Keeping good hearty recipes, and my pantry full will surely help me. What goals have you set for yourself this year? Who's up for the challenge of meeting our goals? I know I am! Blessings and good luck in all of your endeavors. 

Turkey Chili

 2 c. precooked turkey, chopped

1 green bell pepper, chopped

1 medium onion, chopped

1 tbsp. olive oil

1 40 oz. can pinto beans

1 28 oz. can baked beans

1 28 oz. can diced tomatoes

1 ½ tbsp. chili powder

1 tbsp. granulated garlic

1 tbsp. cumin

½ tbsp. red chili flakes

Salt to taste

In medium soup pot, over medium heat add olive oil, onions, and bell peppers.  Stirring occasionally, cook until onions are clear and bell pepper has softened 7-10 minutes. Add beans and seasonings. Allow to simmer about 25 minutes until beans are completely heated through and veggies have softened slightly. Add turkey and stir to combine. Check seasoning for desired taste, adjust as needed. Chili is ready when turkey has warmed through. Serve hot with your choice of toppings, shredded cheese, sour cream, over tortilla chips, Fritos or with your favorite bread. Enjoy!

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Good Morning and welcome to another weekend. Was your week a busy one? Ours sure was, so I'm very happy to have the next 3 days "off". Yep, that's right we have a 3 day weekend and it's definitely appreciated!

Today I welcome Bekki, EMM super fan and regular here on Weekend Company, back into the kitchen with me! So grab a seat, something warm to drink and join us!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

Happy Saturday EMM family! I hope the New year is treating you all well, and finds you in great spirits! Thank you again, Mrs. EMM for inviting me back to spend some time with you. :D

With the holidays now behind us and the new years resolutions still strong in our minds. I thought this recipe would warm us all and keep our goals in sight. I have been able to lose over 60 pounds in the past 6 months and I feel I still have a way to go. So, one of my goals is to cook at home more often. Keeping good hearty recipes, and my pantry full will surely help me. What goals have you set for yourself this year? Who's up for the challenge of meeting our goals? I know I am! Blessings and good luck in all of your endeavors. 

Turkey Chili

 2 c. precooked turkey, chopped

1 green bell pepper, chopped

1 medium onion, chopped

1 tbsp. olive oil

1 40 oz. can pinto beans

1 28 oz. can baked beans

1 28 oz. can diced tomatoes

1 ½ tbsp. chili powder

1 tbsp. granulated garlic

1 tbsp. cumin

½ tbsp. red chili flakes

Salt to taste

In medium soup pot, over medium heat add olive oil, onions, and bell peppers.  Stirring occasionally, cook until onions are clear and bell pepper has softened 7-10 minutes. Add beans and seasonings. Allow to simmer about 25 minutes until beans are completely heated through and veggies have softened slightly. Add turkey and stir to combine. Check seasoning for desired taste, adjust as needed. Chili is ready when turkey has warmed through. Serve hot with your choice of toppings, shredded cheese, sour cream, over tortilla chips, Fritos or with your favorite bread. Enjoy!

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Start 2013 With A Little Luck

For many of us, the New Year's Day meal isn't nearly as important as the one we enjoy the night before. For our family, it's because I put out such a spread of "little bites" on New Year's Eve we are usually either too full the next day to really eat, or we are finishing up leftovers. For others, and we did fall into this category before Mr. Alex came along, they are craving one thing after a long night of celebration, parties and libations...coffee! But there have been years I have hosted my parents for a traditional New Year's Day meal of pork and sauerkraut, long rumored to bring good luck in the new year. And when I first saw this side dish recipe in Taste of Home I was immediately drawn to it because 1. I can always use more side dish recipes 2. I thought I had read where these are also known as a "good luck" food and 3. it contained bacon, and well, that makes is delicious just on principle.

The practice eating black eyed peas for luck is believed to have started during the Civil War. First planted for livestock food, and then a food staple for slaves, the fields containing them were ignored by General Sherman as he burned his way through the south. Therefore, giving them a very important role in the lives of surviving Confederates. Still today, many homes in the south will include these little gems on their New Year's table along with greens, cornbread or even stewed tomatoes. 

So if you are hosting a big dinner to ring in 2013 or like me are just in constant need of new and interesting side dishes to keep your family satisfied, keep these in mind! 

Black Eyed Peas with Bacon From Taste of Home

1 lb. dry black eyed peas

1/2 lb. bacon, cooked and crumbled, set aside a little for garnish

1 medium onion, chopped

1 garlic clove, minced

1/2 tsp dried thyme

1 TBS butter

Salt and Pepper to taste

In a large pot, place peas and cooked bacon. Add water, just to cover. Bring to a boil. Boil for 2 minutes. Remove from heat. DO NOT DRAIN Allow to soak for 1 hour. In a large skillet melt butter over medium heat. Add onions. Cook until tender, about 5 minutes. Add garlic, thyme, salt and pepper. Cook 1 more minute. Add to pea mixture. Bring to a boil. Reduce heat to simmer. Cook 30 minutes, covered,  until peas are tender, stirring frequently. Remove with a slotted spoon. Garnish with extra bacon.

Shared on Miz Helen's Country Cottage Dec. 6, 2012
Shared on The Country Cook Dec. 7, 2012

Peas at Very Good Recipes

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For many of us, the New Year's Day meal isn't nearly as important as the one we enjoy the night before. For our family, it's because I put out such a spread of "little bites" on New Year's Eve we are usually either too full the next day to really eat, or we are finishing up leftovers. For others, and we did fall into this category before Mr. Alex came along, they are craving one thing after a long night of celebration, parties and libations...coffee! But there have been years I have hosted my parents for a traditional New Year's Day meal of pork and sauerkraut, long rumored to bring good luck in the new year. And when I first saw this side dish recipe in Taste of Home I was immediately drawn to it because 1. I can always use more side dish recipes 2. I thought I had read where these are also known as a "good luck" food and 3. it contained bacon, and well, that makes is delicious just on principle.

The practice eating black eyed peas for luck is believed to have started during the Civil War. First planted for livestock food, and then a food staple for slaves, the fields containing them were ignored by General Sherman as he burned his way through the south. Therefore, giving them a very important role in the lives of surviving Confederates. Still today, many homes in the south will include these little gems on their New Year's table along with greens, cornbread or even stewed tomatoes. 

So if you are hosting a big dinner to ring in 2013 or like me are just in constant need of new and interesting side dishes to keep your family satisfied, keep these in mind! 

Black Eyed Peas with Bacon From Taste of Home

1 lb. dry black eyed peas

1/2 lb. bacon, cooked and crumbled, set aside a little for garnish

1 medium onion, chopped

1 garlic clove, minced

1/2 tsp dried thyme

1 TBS butter

Salt and Pepper to taste

In a large pot, place peas and cooked bacon. Add water, just to cover. Bring to a boil. Boil for 2 minutes. Remove from heat. DO NOT DRAIN Allow to soak for 1 hour. In a large skillet melt butter over medium heat. Add onions. Cook until tender, about 5 minutes. Add garlic, thyme, salt and pepper. Cook 1 more minute. Add to pea mixture. Bring to a boil. Reduce heat to simmer. Cook 30 minutes, covered,  until peas are tender, stirring frequently. Remove with a slotted spoon. Garnish with extra bacon.

Shared on Miz Helen's Country Cottage Dec. 6, 2012
Shared on The Country Cook Dec. 7, 2012

Peas at Very Good Recipes

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Bucket List Soup {A Review and Giveaway}

I think if you are a foodie, and more than likely if you are reading this, you are, you probably have a "bucket list" of foods you want to try. I know I do. And they don't have to be anything exotic. I mean, we aren't all Andrew Zimmerman dying to try fermented eggs that have been buried for ions. (Seriously, if you never saw that episode of his show....GROSS!) For most of everyday people, they are probably dishes we have heard about, or seen on television and we say to ourselves "Oh, that looks good. I need to try it." Until last week, one of mine was Pasta e Fagioli, which literally means "pasta and beans." But to be honest I had never found a recipe that spoke to me...but now I have! See, my wonderful foodie friend, and fellow blogger, Carrie has written a lovely cookbook, and was kind enough to share a copy with me. For those of you who don't know her, Carrie's blog, Carrie's Experimental Kitchen is amazing; and now she has an entire cookbook of the same name!

With over 250 pages and categories including: Appetizers, Soups, Salads, Poultry, Beef/Pork, Sides, Pasta, Desserts and more, this book as a little something for everyone. I couldn't wait to start thumbing through it and find one I could test in my own kitchen. Well, I only had to "thumb" to page 49 when one of my bucket lists meals jumped off the page at me. And what really caught my eye was the word "meat"! I had never seen a version of the hearty soup made with it, and well, we are meat people and look for it whenever we can!

This soup is so hearty and warming on a cold winter night. And I love that it's super simple, and easily adaptable too. Don't eat beef? Substitute ground chicken or turkey and stock. Want it completely vegetarian? Omit the meat altogether and use vegetable stock.

We loved every bite and I am so happy to check it off my list! Plus, Carrie has been so kind to offer one lucky EMM fan a free DIGITAL copy of her amazing book. (See below for GIVEAWAY). But if you have a foodie on your shopping list for Christmas, you can get a copy, paperback or digital, on Amazon.

Thank you, Carrie for sharing your delicious food with not only my family, but the world!

Pasta e Fagioli (With Meat)
1 lb. ground beef
1 TBS canola oil
1/4 c. Spanish onion, chopped
1 clove garlic, minced
1 c. carrots, thinly sliced
2 stalks celery, thinly sliced
1 plum tomato, small dice
5 c. low-sodium beef broth
3 c. water
2 TBS Hunts tomato pasta
1 tsp. dried oregano
1 (15 oz) can cannellini beans, rinsed and drained
1/4 c. Pecorino Romano cheese, grated (I used Parmesan)
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. ditalini pasta

In a large saucepan, brown the ground beef. Remove from pan and set aside. In the same pan, heat oil and add onion, garlic, carrots, celery and tomatoes. Saute for 5 minutes until the veggies start to soften. Add the ground beef, broth, water, tomato paste, oregano, beans, cheese, salt and pepper. Bring to a boil, and then simmer for 45 minutes, stirring occasionally. Add pasta and cook for another 15 minutes.

Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

**GIVEAWAY**

Rules:

This contest open to US residents 18 years or older ONLY.

All comments act as entries and MUST be accompanied by an EMAIL ADDRESS. Any chosen comment w/o an email will not be considered.

Winner will be chosen by Random.org, notified on EMM, Facebook, and emailed. He/she will have 48 hours to respond to claim the prize. If not, another winner will be chosen.

(1) Winner Will Receive

(1) Coupon for a DIGITAL Download of Carrie's Experimental Kitchen

Contest Ends December 8, 2012

Mandatory Entries:

1. Like Carrie's Experimental Kitchen on Facebook. Leave a comment when you have. 

Extra Entries:

1. Like EMM on Facebook. Leave a comment when you have. 

2. Visit Carrie's blog Tell me a recipe you would like to try.

3. Follow EMM on Twitter. Leave a comment when you have. 

4. Follow Carrie on Twitter. Leave a comment when you have. 

5. Follow EMM on Instagram: everydaymomsmeals. Leave a comment when you have. 

That is up to 5 entries per person!

Good Luck!!!

Disclaimer: I was provided with a cookbook. All thoughts and opinions are my own. 

Pin It

I think if you are a foodie, and more than likely if you are reading this, you are, you probably have a "bucket list" of foods you want to try. I know I do. And they don't have to be anything exotic. I mean, we aren't all Andrew Zimmerman dying to try fermented eggs that have been buried for ions. (Seriously, if you never saw that episode of his show....GROSS!) For most of everyday people, they are probably dishes we have heard about, or seen on television and we say to ourselves "Oh, that looks good. I need to try it." Until last week, one of mine was Pasta e Fagioli, which literally means "pasta and beans." But to be honest I had never found a recipe that spoke to me...but now I have! See, my wonderful foodie friend, and fellow blogger, Carrie has written a lovely cookbook, and was kind enough to share a copy with me. For those of you who don't know her, Carrie's blog, Carrie's Experimental Kitchen is amazing; and now she has an entire cookbook of the same name!

With over 250 pages and categories including: Appetizers, Soups, Salads, Poultry, Beef/Pork, Sides, Pasta, Desserts and more, this book as a little something for everyone. I couldn't wait to start thumbing through it and find one I could test in my own kitchen. Well, I only had to "thumb" to page 49 when one of my bucket lists meals jumped off the page at me. And what really caught my eye was the word "meat"! I had never seen a version of the hearty soup made with it, and well, we are meat people and look for it whenever we can!

This soup is so hearty and warming on a cold winter night. And I love that it's super simple, and easily adaptable too. Don't eat beef? Substitute ground chicken or turkey and stock. Want it completely vegetarian? Omit the meat altogether and use vegetable stock.

We loved every bite and I am so happy to check it off my list! Plus, Carrie has been so kind to offer one lucky EMM fan a free DIGITAL copy of her amazing book. (See below for GIVEAWAY). But if you have a foodie on your shopping list for Christmas, you can get a copy, paperback or digital, on Amazon.

Thank you, Carrie for sharing your delicious food with not only my family, but the world!

Pasta e Fagioli (With Meat)
1 lb. ground beef
1 TBS canola oil
1/4 c. Spanish onion, chopped
1 clove garlic, minced
1 c. carrots, thinly sliced
2 stalks celery, thinly sliced
1 plum tomato, small dice
5 c. low-sodium beef broth
3 c. water
2 TBS Hunts tomato pasta
1 tsp. dried oregano
1 (15 oz) can cannellini beans, rinsed and drained
1/4 c. Pecorino Romano cheese, grated (I used Parmesan)
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. ditalini pasta

In a large saucepan, brown the ground beef. Remove from pan and set aside. In the same pan, heat oil and add onion, garlic, carrots, celery and tomatoes. Saute for 5 minutes until the veggies start to soften. Add the ground beef, broth, water, tomato paste, oregano, beans, cheese, salt and pepper. Bring to a boil, and then simmer for 45 minutes, stirring occasionally. Add pasta and cook for another 15 minutes.

Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

**GIVEAWAY**

Rules:

This contest open to US residents 18 years or older ONLY.

All comments act as entries and MUST be accompanied by an EMAIL ADDRESS. Any chosen comment w/o an email will not be considered.

Winner will be chosen by Random.org, notified on EMM, Facebook, and emailed. He/she will have 48 hours to respond to claim the prize. If not, another winner will be chosen.

(1) Winner Will Receive

(1) Coupon for a DIGITAL Download of Carrie's Experimental Kitchen

Contest Ends December 8, 2012

Mandatory Entries:

1. Like Carrie's Experimental Kitchen on Facebook. Leave a comment when you have. 

Extra Entries:

1. Like EMM on Facebook. Leave a comment when you have. 

2. Visit Carrie's blog Tell me a recipe you would like to try.

3. Follow EMM on Twitter. Leave a comment when you have. 

4. Follow Carrie on Twitter. Leave a comment when you have. 

5. Follow EMM on Instagram: everydaymomsmeals. Leave a comment when you have. 

That is up to 5 entries per person!

Good Luck!!!

Disclaimer: I was provided with a cookbook. All thoughts and opinions are my own. 

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