Category: recipes

cabbage and bacon soup recipe

Last night the stormy weather made it the perfect setting for one of my favorite soups…and I made a huge pot so we’ll be eating it for a few days! ;) Another great thing about this soup is that it’s even better the next day.

cabbage and bacon soup recipe

Ingredients:
1/2 lb bacon, cut into 1 inch strips
1/2 medium cabbage, thinly sliced
1/2 yellow onion, diced
2 sticks of celery, diced
3 medium carrots, diced
4 cloves garlic, minced
1 can Great Northern Beans, drained
2 sprigs of rosemary
1 bay leaf
3 T butter
6 cups Stock (I used chicken but you can used vegetable)
salt and pepper to season

Directions:
Saute the bacon in a large pot on high for 5 mins, the easiest way to cut bacon is with scissors right into the pot.
Once the bacon is starting to get crispy add the cabbage – stir and cover for 2 mins then saute (without lid) for 5 minutes. All the brown bits are the good stuff, so don’t be afraid of it!
Remove the cabbage and bacon from the pot with a slotted spoon, when I did this I tried to reserve some of the bacon fat in the pot, but don’t worry if it’s all been soaked up into the cabbage.
Add the butter to the pan (still on high) and saute the onion for 2 mins.
Add the garlic, carrots, celery and rosemary sprigs for 5 mins.
Add beans, bay leaf, stock, cabbage and bacon and bring to the boil.
Reduce heat and simmer for 20 mins until vegetables are tender.
Add salt and pepper to season. It’s hard to give you a specific amount of seasoning to use because the seasoning of your soup is affected by the type of stock that you use. I ended up using 2 tsp of salt and 1 tsp of pepper but just add slowly :)

cabbage and bacon soup recipe
cabbage and bacon soup recipe
And this is my favorite way to eat it…with a couple slices of whole grain bread and butter :)

roasted squash, zucchini and grape tomatoes

This is one of my absolutely favorite recipes that I have created…it was my first ever recipe that I completely made up from scratch and it is so healthy! There are so many awesome things about this recipe:

It is a great meal for both vegetarian’s and meat-eaters. When I make this meal I usually put the grilled chicken on the side so that the meat-eaters can stir in the chicken.

It’s packed with a great portion of vegetables, and doesn’t have lots of fat it’s a great healthy meal.

This recipe is perfect for homemade baby food – before Darby got her molars I would just stick her portion in the blender and now that she is eating whole foods it’s one of her favorite meals!

Ingredients

  • 2 zucchini, chopped into bite sized pieces
  • 2 squash, chopped into bite sized pieces
  • 1 pint of grape (or cherry) tomatoes
  • 1/4 cup extra virgin olive oil
  • a handful of fresh basil leaves
  • 1 T minced garlic
  • 1 tsp. each salt and pepper
  • 8 to 10 ounces rotini pasta (or your preferred pasta) preferably whole wheat or
  • 1 cup reserved pasta water
  • 1 cup parmesan cheese
  • 3 grilled chicken breasts, chopped (optional)

Instructions

Preheat oven to 400 degrees.

Chop the squash and zucchini in bite size pieces, make sure that you chop the vegetables in the same sized pieces so that they all cook the same amount.

Stir the squash, zucchini, tomatoes, olive oil and garlic in a bowl, season with salt and pepper.

Chop your fresh basil – *quick tip* I ‘chop’ my basil by stacking the leaves and cutting them with scissors so that all the yummy basil flavor doesn’t end up on your cutting board!

Put in a 9 by 13-inch  baking dish – ensuring they are in just 1 layer. Roast for 15 minutes, and then stir. Return to the oven and cook for 15 to 20 more minutes.

Prepare the pasta according to the package directions. Reserve 1 cup cooking water before draining pasta.

Once vegetables are roasted add the pour reserved pasta water into pan of cooked vegetables and scrape the sides with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add the Parmesan; toss to combine. Serve with more Parmesan sprinkled on top. Stir in grilled chicken.


I have a blog coming next week with more tips and tricks for homemade baby food, if you have any questions feel free to post in the comments.

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