When baking with Coconut Oil instead of Vegetable Oil

For your info when using Coconut Oil to substitute for Vegetable Oil...

To substitute for vegetable oil, use the amount of oil called for in the recipe, melt the coconut oil and be sure that the other ingredients (eggs, liquids, etc.) are at room temperature or at least warm enough so that they do not cool the coconut oil enough to make it solidify.

Hearty Italian Vegetable Beef Soup

Hearty Italian Vegetable Beef Soup

Yield: 10-12 servings

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2 pounds ground beef

4 cloves garlic, minced

1 small yellow onion, diced small, about 1 cup

10 medium carrots, sliced thin, about 4 cups

6 stalks celery, sliced thin, about 3 cups

6 cups water

(1) 16-ounce can diced tomatoes

(1) 28-ounce can crushed tomatoes

(1) 14-ounce can tomato sauce

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon kosher salt, adjust to taste

1 teaspoon freshly ground black pepper

1/2 head of green cabbage, roughly chopped, about 4 cups

In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.

Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!

FREEZER MEAL: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two cup containers for easy lunches.

Chocolate Chip Oat No-Bake Cookies

This is one of those cookies that you make on the stovetop but it is quick and easy cookie. We made ours in less than ten minutes from assembled ingredients to cookies on the sheet.

Everyone likes a chocolate chip cookie.   They oats make it a chewy chocolate chip cookie.  It’s a wholesome cookie that you won’t mind including in your child’s lunch box.

If you like chewy chocolate chip cookies, try these. 

Ingredients

1 cup brown sugar
1/4 cup butter
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick rolled oats
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
1 cup milk chocolate chips

Directions

1. In a saucepan, cook the brown sugar, evaporated milk, and butter. Cook over medium heat, stirring continually, until the mixture comes to boil.   Cook for one minute longer.
2. Remove from heat, stir in peanut butter, quick oats, and vanilla.  Let cool until just warm to the touch then stir in the peanuts and chocolate chips, stirring just until the chips and peanuts are dispersed.
3. Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper.  Cool completely in the refrigerator.

Baker’s note:  If you stir the chocolate chips in before they have sufficiently cooled, they will melt.  That’s not bad but you will have chocolate cookies instead of chocolate chip cookies.

Great Northern Bean Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 2 celery stalks, chopped (approximately ½ cup)
• 1 medium onion, chopped (approximately ¾ cup)
• ½ teaspoon kosher salt
• 2 garlic cloves, finely chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ¼ teaspoon ground black pepper
• 2 large carrots, peeled and cut into ¼” thick half moons (approximately 1 cup)
• 1 large red potato, peeled and cut into ½” dice (approximately 1 cup)
• 1 bay leaf
• 5 cups low-sodium vegetable (or chicken) broth, divided
• 1 can or pouch (15.5 ounces) organic Green Valley Great Northern Beans, drained and rinsed
• 1 tablespoon chopped fresh basil
• 1 ½ cups cooked pasta such as elbow macaroni or ditalini

Steps

1. Heat the olive oil in a 4–5 quart saucepan over medium heat until hot.
2. Add the celery, onions and ½ teaspoon kosher salt and sauté until soft but not brown, 4–6 minutes.
3. Add the garlic, dried thyme, dried basil and ground black pepper; sauté until fragrant, 1 minute.
4. Add the carrots, potatoes and bay leaf, stirring to incorporate.
5. Add 2 cups of the broth, partially cover, and simmer until the vegetables are just barely tender, 10–20 minutes.
6. Add the great northern beans and the remaining 3 cups of broth.
7. Bring to a boil then reduce the heat to low and simmer, partially covered, for 10 minutes to meld the flavors.
8. Stir in the fresh basil and taste, adding more salt and pepper if needed.
9. To serve, place ¼ cup cooked pasta in each soup bowl then ladle in the soup, Garnish with a drizzle of olive oil, if desired. Serve hot.
10. Serve with bread or a simple grilled meat for a heartier meal.

Make ahead: Without the pasta, the soup will keep refrigerated 3–4 days and frozen up to 3 months.

SLOW COOKER BEEF BARLEY SOUP

You’ll Need
– 1-½ to 2 tablespoons olive oil
– 2 pounds beef stew meat, cut into 1-inch cubes
– 4 medium Yukon Gold potatoes, diced into 1-inch pieces
– 4 medium carrots, diced into ½-inch pieces
– 1 small onion, diced small
– 3 stalks celery, diced small
– 6 cloves garlic, minced
– 2 quarts beef broth, divided
– 1-½ teaspoons dried thyme
– 1 – 15-ounce can diced tomatoes
– ¾ cup barley, rinsed
– Salt and pepper, to taste

How To

1. Generously season the cubed beef with salt and pepper.
2. Heat a large skillet over medium-high heat and add about half of the oil. Working in batches, sear beef on all sides, using more oil as needed. Transfer the seared beef to a 6-quart slow cooker.
3. Return the skillet to the heat and add 1 cup of beef broth. Heat to a boil and scrape any browned bits from the bottom of the pan, then add to slow cooker.
4. Add the potatoes, onions, carrots, celery, garlic, thyme, diced tomatoes, barley and remaining beef broth to the slow cooker. Stir to combine.
5. Cover and cook on high for 4 hours.
6. Season with salt and pepper to taste. Serve garnished with fresh parsley or thyme.

Easy and delicious!!!

Garden Vegetable Cream Cheese Spread

Garden Vegetable Cream Cheese Spread

 

Start the day off right with homemade garden vegetable cream cheese spread!

Serves: 1½ cups

Ingredients

• 16 oz cream cheese, softened
• ½ cup red bell pepper, finely diced
• ½ cup yellow bell pepper, finely diced
• 1 small carrot, peeled and finely diced
• ½ tsp garlic powder
• ¼ cup chopped chives
• Salt, to taste

Instructions

1. In a large mixing bowl, combine cream cheese with bell peppers, carrots, garlic powder, and chopped chives. Season with salt and pepper to taste.
2. Serve on toasted bagel halves.

Notes

*Cream cheese spread lasts up to 1 week in the refrigerator stored in an airtight container.