Accidental Recipes

2-3 slices of bacon (optional) 1 cup diced carrots 1 cup diced celery 1 small to medium onion, diced 1 butternut squash, peeled, deseeded, cubed 3 cups chicken broth (veg broth would work as well) 2 cups water 1 bunch of kale, rinsed well, trimmed of ribs. (you can dice the ribs and use in step 2 if you'd like, or not) Salt (just a bit, the bacon and the pecorino will add more salt) Pepper (I actually used Grans of Paradise here, but pepper does well enough) Small bunch of parsley (or rosemary sprig, or thyme, you pick) 1-2 cups of cooked white beans of your choice. If canned, rinse well. Pecorino cheese 1) Brown bacon in soup pot. Remove. Make yourself a BLT. 2) Saute carrots, celery and onion in the bacon fat. Use the diced kale ribs if you like. 3) Add butternut squash, and stir to coat with oil. Saute for 1 min. 4) Add broth and 1 cup of the water. 5) Bring to a boil and simmer on low for 10-15 minutes or until squash is just soft (al dente for the pasta lover

1 can artichoke hearts, drained and cut in 1/2 1-2 packages mushrooms (mini Bella is what I just used), cleaned and sliced 1-2 oz dried porcini 2 medium onions, diced 1 red pepper, diced 3 cloves garlic, minced 1 tbl fresh thyme leaves (or 1 tsp dried) 1 bay leaf 1/2 cup dry white wine 2-3 lbs mixed heirloom tomatoes (cut in quarters of medium or larger, leave whole if small) 1-2 tbl basil (fresh, sliced or torn) Olive oil3 tsp butter 1) soak dried porcini in 1/2 cup hot water 2) sauté onions in olive oil in a large heavy pot until translucent 3) add red pepper and sauté until soft 4) add butter and sliced mushrooms, sauté until they have released their juices and just started to brown. 5) add chopped dried porcini, garlic and thyme, sauté for 30 seconds 6) add wine, bay leaf and reserved soaking water from porcini. Simmer on medium-high for five or so minutes. 7) add tomatoes and artichokes, bring to a simmer, trum down to lowest setting where you still get an occasional bubbl

All purpose sauce for use in a range of recipes. 2-3 Tbl olive oil 3-4 large carrots, diced 1-2 stalks of celery, diced 2-3 onions, diced 3-4 cloves garlic, minced 1/3 cup of fresh parsley, chopped 1 anchovy, finely minced 2 Tbl concentrated tomato paste 1/2 cup dry white wine 4 28oz cans of tomatoes (chopped, diced, whole, or a mix) Thyme Oregano Salt Pepper Heat olive oil in a large pan Add vegetables and saute until onions are translucent Add garlic, parsley and anchovy and stir for 30 seconds Add tomato paste and stir to incorporate well, continue to cook for 1 minute Add white wine, and stir well. Cook for 1 min Add tomatoes, spices and salt and pepper Bring to a simmer, reduce heat to as low as possible while still getting the occasional bubble Cook for 30-45 min, stirring occasionally. You may have to play with the heat a bit, turning it up if the sauce is not bubbling once and awhile If your kids don't like the "bits" of the veggies, feel