Thursday, September 26, 2013

Pasta de fagioli

Don't let the fancy name scare you. It really is a simple soup. It's a copy cat recipe from Olive Garden. The soup my husband calls "chili" when he orders it at Olive Garden. 

I decided to bring Olive Garden home tonight. Not that I watched an Olive Garden commercial and was craving their food or anything. Commercials didn't get me til' now. Oh, boy.

The classic question you are asked once your food is set in front of you.
"Would you like fresh grated Parmesan on that?"
"Okay, tell me when."
You never know if you are to say "stop" or "when".
The pile starts to mound... "when!", you exclaim.
Then you guiltlessly eat a mountain of melted cheese.

Recipe link here.
I used sausage instead of ground beef and added more tomato
juice and less pasta. Go easy on the salt since sausage is seasoned.
Revised recipe below. 

Pasta de fagioli

1 pound sausage
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 Qt. tomato juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/3 pound (1/3 pkg.) ditali pasta

Brown the sausage in a large saucepan or pot over medium heat.
Add onion, carrot, celery and garlic and saute for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into the simmering, in another pan cook the pasta for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. 
Simmer for 5 to 10 minutes more and serve.

Recipe by Todd Wilbur


Tuesday, September 24, 2013


We are overjoyed to say the least.

Yes, there was a recipe drought for this reason.
I am just now enjoying cooking again!

Praising Our Great Creator,
Hope and Josh

Saturday, September 21, 2013

Barn Sale Sneak Peek

Today was a delightful way to start fall- with a community event such as the barn sale. There were a lot of vendors this year so it would be hard to post a photo of everyone- so I thought I would share a few photos of our booth.

Happy fall!

Friday, September 13, 2013

Barn Sale 2013

I am excited to be a vendor this year 

I will be sharing a booth with my fellow friend, Amy.
We will be offering...

Caramel apples.

Hand crafted cutting boards. Made by us.
I still have all my fingers! My husband is a patient teacher.

Along with homemade cookies and other fall treats!

I hope to see you there!

Friday, September 6, 2013

A Chicken & Bacon Sandwich

I was at work trying to decide what to make for supper. Alice Springs Chicken from Outback Steakhouse came to mind. Josh had a softball game at 7:00- so I decided to create a sandwich out of my idea.

The cast of characters.

 The characters stacked together to create bountiful flavors.

Chicken & Bacon Sandwich

Chicken Breast
a nice bread of your choice, toasted  
Tomatoes, lettuce and onion
Honey mustard sauce

Honey Mustard Sauce
3 Tbsp. mayo
1 tsp. Dijon mustard
1 tsp. regular mustard
2 Tbsp. honey
1 shake of red pepper
a pinch of salt

Drizzle your chicken breast with lemon juice and sprinkle with seasoned
salt and pepper. Heat up a skillet with a couple tablespoons of butter.
Place chicken in skillet and keep a low/medium heat so it can cook through
without drying out. Don't flip until the meat is 2/3 done. You can see it turn from pink to white as it gets done. I have learned how to pan fry 
chicken breast without them being bone dry. 
If you do it right it can be quite juicy!
When your chicken is done top with a slice of cheese so it can melt.

Cook your bacon as you wish, I usually broil mine in the oven. Less mess!

Mix together honey mustard sauce and set aside.

When things are getting close to done- butter your bread and lightly toast it.
Mine wasn't so lightly toasted.

Assemble your cast of characters and secure with a toothpick.
I used the honey mustard as mayo.


Monday, September 2, 2013

Labor Day

After a busy weekend- today was a wonderful day to be Labor Day. I helped host a Kinfolk Workshop on Saturday, for a documentation go here.

This afternoon I headed to mom's to hang out with my sister and her two boys. We made apple turnovers, cucumber boats and created picture collages out of magazine photos. To top all of that- we headed to cook out for the evening. Did somebody say work tomorrow?

Boys can bake too.

This boy melts my heart.

Many hands make light work, you know. Not to mention the mess.

Cucumber boat launch.

The second meal this weekend cooked by the campfire cooking master, Chris.

What he does is an art. Art comes in all kinds of ways.

How was your Labor Day?