Food Processor Ham Veggie Soup

Mince in food processor:
2 C carrots
3 small yellow onions
3 cloves garlic
1 large red pepper

Peel and thinly slice 5-6 potatoes. Steam potatoes in a small amount of water.

Saute uncooked ham chunks with 1 clove garlic. Remove and saute veggie mixture.

Add veggie mix and ham to cooked potatoes. Simmer and season with salt and pepper. Stir in 1 can broccoli cheese condensed soup and 1 can milk. Add 2 cups frozen corn. Heat thru and serve.

Recipe in testing brown and white rice combo

From Simply Ming results soon to follow

House Steamed Rice (50/50 Brown & White Rice)

1 1/2 cups of brown rice
1 1/2 cups of white rice

1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour
2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear
3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger
4. Cover and boil over medium high heat for 10 minutes.
5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve

Baked Steak

2 Lb tender cut of beef such as a ribeye steak
12oz course salt
olive oil
6-8 cloves of garlic, peeled
Salt & pepper

Preheat oven to 500 degrees.
Allow meat to come to room temperature. Pierce steak with knife and insert garlic cloves. Coat both sides with olive oil. Mound salt making a "bed" for the steak in a cast iron skillet or baking sheet. Place steak on the salt. Bake 18-30 minutes until desired doneness is reached. Remove off salt bed and all ow the meat to rest tented with foil for 10 minutes prior to slicing and serving.

Adapted from Patricia Well at home in Provence: recipes inspired by her farmhouse in France

Stir-Fry Lettuce

Don't knock it till you've tried it!

1 head romaine, chopped and dried
1 1/2 tsp. crushed red pepper
2 cloves garlic, chopped
1/2 inch ginger root, minced
2 T olive oil
salt
pepper
handful unsalted peanuts, optional

Dressing:
2 T soy sauce
2 T rice wine or rice wine vinegar or dry sherry
large pinch sugar
splash of olive oil

Heat oil, red pepper, garlic and ginger over high heat till fragrant. Combine dressing with whisk. Add lettuce to hot pan stir fry just till wilted, sprinkle a little salt as you toss. Add dressing toss and serve topped with black pepper and peanuts.

Rice with green onions and bean sprouts

2 Cups long grain rice, not instant
3 Cups chicken broth
1 red hot pepper, diced
3 green onions roasted and chopped
1 Cup bean sprouts


Bring rice and chicken broth to a boil. Reduce heat and simmer covered 18-20 minutes. Let stand 5 minutes add remaining ingredients.

Whole Wheat Pizza with Roasted Red Peppers/Green Onion & Salami

1 portion of olive whole wheat pizza from Healthy Bread in Five
1/2 roasted red pepper, diced
3 green onions, roasted and diced (roast with root on then remove)
1 cup cheese
12 slices salami, chopped
1/4 cup pizza sauce
dehydrated garlic
black pepper

Roll and dock crust. Spread with olive oil. Top with sauce and spices. Assemble toppings. Bake at 500 degrees for 8-15 minutes.

Thanksgiving Part 2-Turkey

1	package cheesecloth (see note)
4	cups cold water
1	turkey , 12 to 14-pounds (see note), neck and giblets reserved
1	pound salt pork , cut into 1/4-inch-thick slices
Gravy
1	tablespoon vegetable oil
	Reserved turkey neck and giblets
1	onion , chopped
5	cups water
2	cups low-sodium chicken broth
4	sprigs fresh thyme
1	bay leaf
6	tablespoons all-purpose flour
	Salt and pepper