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I just made a delicious soup (really, like 15 minutes ago!) for my family of 5, and I wanted to escape to my blog for a minute and share it with you!
Sweet basil, parsley, and oregano flavor this steaming, hearty bean soup.
32 oz. (one big box) Natural Chicken Stock
30 oz. (2 cans) Whole Pinto Beans
30 oz. (2 cans) White Beans (can mix Great Northern + other white varieties)
1 lb. Ground Beef
8 oz. (1 small can) Tomato Sauce
1 Whole Diced Sweet Onion
Sweet Basil, Oregano, Parsley (to taste; more Basil and Oregano than Parsley), and 1 clove minced Garlic
Brown the ground beef over medium-high heat in a large pot. Dice and add the onion to the pot, and cook until entirely heated throughout. Mince the garlic and combine with beef/onion mixture. Pour the tomato sauce into the large pot and mix; then reduce heat to medium.
Pour the chicken stock into the pot. Add each can of beans (do not worry about rinsing, just drain), and mix with a large spoon.
As the soup is warming, add a couple dashes of basil and oregano. Also, add a small dash of parsley.
Continue heating to desired temperature. Soup can be served immediately, or simmer it a bit longer for softer beans and fuller flavor. Serve with crusty baguette and a wedge of iceburg lettuce with light dressing.
Yields: 6-8 servings
Time to make: 30 minutes (yay!)
As Portland is getting record-breaking snowfall, I figured an original steaming stew recipe would be appreciated! Enjoy.
Rosemary and dill flavor this savory sausage, zucchini, and potato stew.
28 oz. (two cans) Natural Chicken Stock
14 oz. (one can) Water
1 tbsp. Olive Oil
¼ cup Half and Half
5-6 Medium Russet Potatoes
1 cup Chopped Turkey Sausage
1 cup Sweet Corn (frozen or fresh)
1 cup Fresh Chopped Zucchini
½ cup Diced Walla Walla Sweet Onion
Rosemary and Dill to taste (approx. 2:1 ratio
Pour the chicken stock and water into a large pot; then place it on the stove over medium heat. Begin peeling and dicing the potatoes. Add potatoes to the liquid base, and then turn the heat to high.
While the potatoes are cooking, chop up the zucchini and Walla Walla sweet onion, then fry them with olive oil over medium-high heat in a skillet.
When thoroughly cooked, remove the zucchini and onion and place them in the large pot with the liquid base and potatoes. Add the corn and sausage. The potatoes should now be soft but not mushy.
Bring the soup to a boil, and then reduce the heat to medium-low. Add the half and half, and then season with rosemary and dill. Simmer until the soup is at your desired temperature.Yields: 5-6 servings
Time to make: 1 hr
This 8×10 professional fine art print was designed by the talented artist, Claudiabegins. It is printed with a white border, ready for framing.
I discovered an easy, healthy way to make homemade potato chips! Here’s the recipe:
- 2 or 3 Medium Russet Potatoes
- Margarine
- Chopped + Dried Basil Leaves
Preheat the oven to 350 degrees, and also pop in the baking sheet on the middle rack. Wash the potatoes thoroughly and peel. Slice width-wise into golden dollar sized pieces. Remove the baking sheet from the oven (careful — it’s hot!) and set down on the cooktop. Spread a thin layer of margarine over each side of the potato slices, and lay them on the cookie sheet. Sprinkle basil over the potatoes (a small pinch per slice) and use a potholder to return the baking sheet to the oven. Bake at 350 degrees, and turn the sheet 90 degrees after about 15-20 minutes. Continue baking until the chips are golden brown (some of the smaller ones may be darker; that’s OK.
Yum… enjoy!
Welcome to the Burgundy District studio! Here you’ll find stories from a small crafting/design studio, featured profiles of various designers and artists, and the occasional original recipe from my kitchen!
I cannot wait to begin this journey with you. See the profile for more information. Say hello before you leave to let me know you stopped by… I’d love to hear from you.
