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You may omit the potatoes and serve this over spaghetti topped with Parmesan cheese

Two cans whole drained mushrooms may be used in place of fresh, do not substitute  crushed tomatoes for the whole tomatoes and use a good brand of Italian tomatoes, no generic here please!

If you like more sauce then process a 14-ounce can tomatoes (well drained) in with the 28 ounce can, discard the juice from the 14 ounce can and increase the oregano and basil amount to 1 1/2 teaspoons

Servings 4

INGREDIENTS:

1 cup all purpose flour  mixed with — 2 teaspoons seasoned salt, 1-1/2 teaspoon fresh ground black pepper, 2 teaspoons garlic powder and 1/2 teaspoon paprika

2  pounds stewing beef

oil, as needed

2 medium onions, chopped

15 small whole white button mushrooms (or use as much as you like)

6 large garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon crushed chili flakes or hot sauce (optional but good to add, can adjust to taste)

1 tablespoon brown sugar

2 bay leaves

1/3 cup dry red wine

1 (28 ounce) can whole tomatoes, drained  (save the juice to add in later)

4 potatoes, peeded and cubed

1 (10 ounce) package frozen peas

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

In a processor process the drained tomatoes until smooth; set aside.

In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate.

Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3 minutes or until onions are softened.  Add in whole mushrooms,  garlic, next 3 spices and brown sugar; cook stirring for 3 minutes.

Return the meat to the Dutch oven along with the bay leaves, wine, pureed tomatoes and the juice from the tomatoes.

Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed).

After about 2 hours of cooking remove from oven and add in the cubed potatoes and peas; cook 25-30 minutes longer or until the potatoes are just fork tender.

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Oven roasting brings out the intense tomato flavor, this is wonderful with red ripe summer’s garden tomatoes and fresh basil

You may use as many tomatoes as you like

Also see my Roasted Cherry Tomatoes

INGREDIENTS:

8 plum tomatoes (about 2 pounds)

2 -3 tablespoons chopped fresh basil (or about 1 teaspoon dried, fresh is better to use for this)

2 -3 tablespoons olive oil

2 -4 garlic cloves, minced (or to taste)

salt and fresh ground black pepper

freshly grated Parmesan cheese, optional

INSTRUCTIONS:—————————————-

Set oven to 375 degrees.

Prepare an 11 x 7-inch glass baking dish.

Core the inside of the tomatoes

Cut in half lengthwise.

Place in a bowl then add in basil, olive oil, salt and pepper; toss to coast well.

Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.

If desired, sprinkle with grated Parmesan cheese before serving.

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Plan ahead there is an 8 hour soaking time for the dried beans

Servings 6

INGREDIENTS

1 (12-ounce) package dried seven-bean mix

1 medium onion, chopped

6 garlic cloves, minced (can use more — the more the better!)

2 teaspoons crushed chili flakes, or to taste

1 teaspoon dried thyme

2 teaspoons dried oregano

6 cups low-sodium chicken broth (can use more if desired)

2 medium carrots, diced

2 celery ribs, chopped

2 smoked ham hocks

1 (14-ounce) can crushed tomatoes, undrained

1 bay leaf

1 tablespoon fresh lemon juice

INSTRUCTIONS:———————————————

Sort and wash beans; place in a large Dutch oven.

Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.

Heat a large Dutch oven over medium-high heat.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).

Add onion and cook for about 3 minutes or until almost softened.

Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.

Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.

Remove ham hock from pan; cool slightly.

Remove ham from bone; finely chop and return meat to pan.

Discard bones, skin and fat, then discard bay leaf.

Stir in juice.

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Taken from my “Favorites” folder!

Yield about 10 cups/6 Servings

INGREDIENTS:

canola oil, as needed

1 small onion, chopped

2 cups chopped cooked ham (or use as much as you like)

3 garlic cloves, minced

1-1/2 teaspoons cumin (or as desired)

1/2 teaspoon cayenne pepper

3 cups fresh corn kernels (about 5 ears of corn)

2 (15-ounce) cans navy beans, rinsed and drained

2 (14-ounce) cans chicken broth

2 (4.5-ounce) cans chopped green chiles, undrained

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————————-

Heat canola oil in a Dutch oven over medium heat (use enough oil to coat the bottom of the pot).

Add onions and ham, and cook 3 minutes, stirring frequently.

Add in garlic, cumin and cayenne; cook 2 minutes.

Stir in corn and remaining ingredients; bring to a boil, reduce heat to medium-low and simmer about 20-25 minutes stirring frequently and seasoning with salt and pepper about halfway through and again at the end if needed.

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Taken from my “Favorites” folder!

Servings 4-6

INGREDIENTS:

oil, as needed

1 large onion, chopped

3 large garlic cloves, minced

2 pounds zucchini, unpeeled  (sliced 1/4 inch thick)

4 cups chicken broth

1 cup loosely packed basil leaves, washed and stemmed

1/2 cup heavy (33-35%) whipping cream

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

INSTRUCTIONS:————————————————–

Heat olive oil in a large saucepan over medium heat (use enough oil to coat the bottom of the saucepan).

Add onion and cook until softened, about 3-4 minutes.

Add in garlic; cook 2 minutes.

Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves; reduce heat to a simmer and cook about 25 minutes.

Cool slightly then transfer to a blender and puree the soup in batches.

Pour the soup through a strainer into the saucepan using a ladle to push any solid bits through.

Mix in whipping cream  then season with salt and pepper; heat over low heat stirring constantly.

Divide soup among bowls then top with Parmesan cheese (use any amount you like).

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Taken from my “Favorites” folder!

Yield about 2-1/2 quarts

INGREDIENTS:

1/3 cup all-purpose flour

1 envelope taco seasoning mix, divided (can use 2 packages for more flavor if desired)

1 tablespoon garlic powder

1 pound boneless skinless chicken thighs, cut into 1-inch cubes

oil, as needed

1 medium onion, chopped

1 to 2 jalapeno pepper, seeded and finely chopped

6 garlic cloves, minced

3 cups  low-sodium chicken broth (or half broth and water)

1 (15 ounce) can black beans, rinsed and drained

1 (14-1/2 ounce) can Mexican stewed tomatoes, undrained

1 (11 ounce) can Mexicorn, drained (can substitute black beans)

1 cup uncooked instant rice (white or brown)

1 (4 ounce)can chopped green chilies

1(11 ounce) can condensed nacho cheese soup, undiluted

1 tablespoon fresh lime juice, or to taste

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese and sour cream (optional)

INSTRUCTIONS:———————————————

In a large resealable plastic bag combine flour and 2 tablespoons

taco seasoning mix and garlic powder; add chicken cubes, seal bag and shake to coat.

In a large saucepan heat oil over medium heat (use enough oil to coat the bottom of the saucepan) .

Add in chicken saute tossing on all sides until just lightly browned; remove to a bowl and keep warm.

In the same pan saute onion and jalapeno until tender; add garlic, cook 1-2 minutes

longer.

Stir in the broth, beans, tomatoes, corn, rice, green chilies and remaining taco seasoning; bring to a boil,  reduce heat simmer uncovered for about 10-15 minutes or until rice is tender.

Stir in the  condensed cheddar soup  lime juice and chicken, then season with seasoned salt and pepper to taste; heat through over medium-low heat for about 10 minutes.

Ladle into bowls then top with cheddar cheese and a dollup sour cream.

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Serve this with a crusty loaf of bread

Servings 4-6

INGREDIENTS:

oil, as needed

1 pound boneless chicken thighs, sliced into fourths ( skin left on or removed, chicken breast is not recommended)

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

4 large garlic cloves (can use more) 

1 teaspoon crushed chili flakes (or adjust to heat level)

2 teaspoons ground cumin, or to taste

2 (15 ounce) cans white beans, rinsed and drained

1 (14-1/2 ounce) can chicken broth

2 (4 ounce) cans chopped green chilies

seasoned salt and fresh ground black pepper, to taste

1/2 to 3/4 cup heavy (33-35%) whipping cream

sour cream, as needed

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

In a medium pot heat oil over medium-high heat (use enough oil to coat the bottom of the skillet).

Add in the chicken; lightly brown on all sides; remove to a plate.

Add in onion and jalapeno; cook for about 3 minutes or until just softened.

Add in garlic, chili flakes and cumin; cook stirring for 2 minutes.

Add the beans, broth, green chilies and whipping cream; bring to a boil stirring constantly.

Add the browned chicken back to the pot.

Reduce heat to low and simmer uncovered for about 45 minutes, seasoning with salt and pepper about halfway through.

Remove from the heat; stir in sour cream until blended (start with 2 tablespoons and add in more until you have reached desired amount).

Ladle into bowls, then top with Parmesan cheese.

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