The next morning drain and rinse the beans. Gather the following ingredients…celery, onion, carrot, thyme and parsley…

and this fantastic product!

Add the chopped veggies and thyme to the drained beans (about 4 –5 cups). Add 1/4 c. ham base and 6 cups of water. Dice 1-2 c. of ham and add to the pot.

As the soup begins to boil, skim the foam from the top. (this will help with intestinal gas!)

Simmer until beans are tender, about 1 hour. Season with salt and pepper. Using a potato masher, give it about 6-8 good mashes. This will smash some of the beans which will in turn thicken your soup.

Garnish with chopped parsley.

Ham & Bean Soup

1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 T. parsley, chopped
1-2 T. chopped fresh thyme
1/4 c. ham base
4-5 c. soaked beans
6 c. water
Salt and pepper to taste

Add all ingredients into a large soup pot. (except parsley, save that for garnish) Bring to boil, skim foam from top, reduce heat and simmer until beans are tender. (about an hour) Using a potato masher, give the soup about 6-8 good smashes. This will mash some of the beans which will in turn thicken the soup. Garnish with chopped fresh parsley.

As most soups, this is even better the next day. This soup will also freeze beautifully.

My honey loves meatloaf, and often orders it in a restaurant. I, on the other hand, am highly suspicious of ordering meatloaf not knowing what all is hidden in the mix! When I first made this recipe, I was skeptical of the outcome, figuring my honey would moan and groan. However, both he and I love it and have made it several times since! It is even better made into meatloaf sandwiches the following day!

I have the Whole Food app on my iPhone and came across this wonderful recipe! Thank-you Whole Foods…although I wished you lived closer!

Start by sautéing one medium chopped onion and 1/4 c. chopped bell pepper in 2 T. olive oil.

Add 8oz. of chopped button mushrooms. Sauté until tender, seasoning with salt and pepper to taste.

While veggies are sautéing, add 1 (15oz) rinsed and drained garbanzo beans, 1/2 c. water or vegetable stock and 3/4 c. rolled oats to food processor and process until almost smooth.

Place in bowl along with 2 c. cooked quinoa. Click here on directions to cook quinoa.

Add 1 c.. frozen peas to veggies mixture and stir until thawed.

Finely chop 3 T. parsley, 1 T. thyme and 10 sun-dried tomatoes.

Add to veggie mixture until heated through.

Add veggie mixture to quinoa and oat mixture, stirring until completely mixed. Place in oiled loaf pan and bake in 350 oven for 60 minutes. Remove from heat and let set 5-10 minutes before slicing loaf.

While loaf is in oven, prepare a mixture of equal parts of apricot fruit spread and soy sauce. Whisk together.

I served this over a bed of spinach with a side of bake sweet potato fries, with a little of the apricot sauce drizzled over all of it.

This is a hearty loaf and trust me, you will not miss the meat! The flavors are amazing and it makes an attractive plate presentation. If you don’t like peas, you could substitute with more chopped bell peppers. The garbanzo beans adds the glue that keeps this loaf together. I think next time I will add a clove of minced garlic.

Quinoa Loaf with Mushrooms and Peas

2 T. extra virgin olive oil, plus more for greasing
1 med. onion, chopped
1/2 c. bell pepper, chopped
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 c. rolled oats
2 c. cooked quinoa
1/2 c. water or vegetable stock
1 c. frozen green peas
3 T. chopped fresh parsley
1 T. minced fresh thyme
10 sundried tomatoes, chopped
1 cup (about 1 onion) chopped red onion

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, pepper, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine veggies and bean mixture. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1  hour. Set aside to let rest for 10 minutes before slicing and serving.

Several years ago I received a panini grill for Christmas. While we lived in our small apartment, my panini grill was packed away, so once moved, I resurrected one of my favorite kitchen toys! They work by pressing the sandwich between two heated grills connected by a hinge. This allows both sides to be cooked at the same time. You can also use your Panini grill to grill vegetables, such as long slices of zucchini and peppers.

I chose spinach, bell peppers and mushrooms for the vegetables along with some grated organic cheddar cheese. I always buy organic spinach and if possible bell peppers. (depending on price and availability in the supermarket)

I keep sprouted whole grain bread in my freezer. This is considered a live food product with no sugar and no flour. Read about this amazing bread here. Instead of mayo or butter, I mixed up equal portions of apricot jam (fruit sweetened) and Dijon mustard. Spread a small amount on the inside of each bread slice. Layer the veggies and cheese on the bread. If you have previously roasted or grilled veggies, it works better, but I sliced my peppers and mushrooms thin and they cooked up fine…with that little crunch that I adore!

Grill until bread is nicely toasted and melted cheese starts to ooze out!

Slice and serve…and enjoy to the last bite!

I peel my pomegranates in a large bowl of cold water. If I work under the water, it doesn’t splash and pomegranate juice stains miserably! Each fruit will yield hundreds of beautiful arils!

The ingredients for this parfait are arils from 2 pomegranates, organic frozen wild blueberries, homemade granola (recipe here), non-fat Greek yogurt, 1% cottage cheese, coconut nectar, vanilla and berry stevia.

Read about the health benefits and how to order, here.

Place 1 1/2 c. yogurt and 1 1/2 c. cottage cheese in blender. Add 1/2 c. coconut nectar, 2 t. vanilla and 1 dropper full of berry stevia. Blend until smooth. (Order berry stevia here)

Starting with granola layer ingredients in a glass bowl. Top with the pomegranate arils and garnish with some Christmas holly atop a dollop of vanilla cream.

I figured I better label this, just so the foodies in the group knew what they were eating! As you can see…there wasn’t much left to take home.

Yogurt Vanilla Creme

1 1/2 c. non-fat Greek yogurt
1 1/2 c. 1% cottage cheese
2 t. vanilla
1/2 c. coconut nectar (could use agave or honey)
1 dropper berry stevia

Blend until smooth. Layer with granola and fruit to make a beautiful parfait!

I had special help in my Sweet Basil Kitchen today, as our grandson, a budding chef, assisted me each step of the way. Cutting up this bird was a great lesson in anatomy and physiology.

My sis, taught me this simple practice of preparing greaseless fried chicken, many years ago. Sprinkle salt, pepper and paprika on the bottom of a cold skillet.

Lay the chicken pieces in the pan. Turn heat to medium.

After 10 minutes, cover with a lid.

Meanwhile, my helper cleaned some carrots.

After 10 minutes with the lid on, turn each piece over.

Repeat the process, uncovered for 10 minutes, then cover for 10 minutes. See the flavorful liquid now just waiting to be made into gravy?

This was Sam’s meal request at Grandma’s today!

The first snow of the season always brings out the hibernation instinct in me. (I always knew I was part mama bear!) Isn’t this weather nature’s way to remind us to stay inside, curl up by the fire, sip this and relax? By the way you may want to check out our granddaughter’s weather blog here.

Visions of a hot hearty soup started dancing in my head…I think potato soup will be on the menu today. Not your generic potato soup but a colorful version using sweet potatoes and red potatoes!

As I am designing the recipe, I know it is safe to start chopping onions, celery and bell peppers.

I am using organic potatoes and chicken broth.

Sauté veggies in 3 T. olive oil until tender.

Chop fresh parsley and thyme. Add to veggies along with salt and pepper to taste.

When veggies are tender, stir in 1/3 c. flour. Continue stirring over medium high heat for a   minute or two. This toasts the flour and gives better flavor.

Dice 5 red potatoes and one large sweet potato.

Add to veggies along with one carton of chicken broth, plus 1/2-1 c. water.

Bring to boil, cover and reduce heat, stirring occasionally until potatoes are tender. (not mushy)

Slice 8oz. of turkey bacon into bite size pieces and brown over medium high heat.

Add 1-2 c. of milk. (I used 2%) If  you like a thicker soup, whisk 1/4 c. of flour into the milk. Return to boil, stirring constantly. Remove from heat and add bacon.

I garnished with chopped scallions and grated cheddar cheese.

Do you want to know my honey’s comment after his first bowl? “This tastes like more.”

Sweet Potato & Red Potato Chowder with Turkey Bacon

1 medium onion, chopped
1 bell pepper, chopped (I used yellow)
3 stalks celery, chopped
3 T. olive oil
1 carton organic chicken broth
1/2-1 c. water
1/3 c. flour
5 large red potatoes
1 large sweet potato
2 T. fresh parsley, chopped
1 T. fresh thyme leaves
1-2 c. milk
8oz. turkey bacon, bite size pieces, browned

Chop veggies and sauté in 3 T. olive oil. Add herbs and salt and pepper to taste. When veggies are tender, stir in 1/3 c. flour. Continue stirring over medium high heat for a   minute or two. This toasts the flour and gives better flavor.Add chicken broth, water and diced potatoes. Bring to boil and cook until tender. Add milk (with a little flour whisked in if you desire a thicker soup) and bring to boil, stirring constantly. Remove from heat, add turkey bacon and garnish each bowl with chopped scallions and grated cheddar cheese.

Begin with ingredients of onion, celery, red bell pepper, frozen spinach, milk, parmesan  and cheddar cheese, nutmeg, salt and pepper. You will see how you will easily get your daily quota of veggies in this soup!

Chop one medium onion, 2 stalks of celery and one red bell pepper.

Grate 1/4 c. each of cheddar and parmesan cheese. Whisk 1/2 c. flour and 1/4 t. grated nutmeg into milk and measure 1 c. of chicken broth.

Sauté veggies in 3 T. olive oil until tender.

Add spinach and chicken broth into pan with veggies, heat throughout until spinach is thawed.

Puree in small batches in blender. Return to heat, bring to boil and add flour/milk mixture. Stir until thickened and then stir in cheeses. Salt and pepper to taste.

Garnish with additional cheese and chopped red pepper.

This is a beautiful, hearty soup that will warm your soul on a cold winter day!

Spinach Bisque Soup

1 medium onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
3 T. olive oil
1/2 c. flour
2  c.  milk
1/4 c. shredded cheddar cheese
1/4 c. parmesan cheese, grated
1/4 tsp. nutmeg
1 c. chicken broth
Salt & pepper to taste
2 (10 oz.) pkgs. frozen chopped spinach, partially thawed

Sauté veggies in oil until tender. Add spinach and chicken broth, heat until spinach is thawed.  Place in blender (not all at once, you don’t want to fill your blender more than half full) and blend until almost pureed. Return to pan on stove, bring back to boil. Whisk flour & nutmeg into milk. Add to boiling mixture and stir until thickened. Add cheese and stir until melted.  Serve with a sprinkling of grated Parmesan cheese and a few diced red peppers.

Gather ingredients of oatmeal, sunflower seeds, flax seeds, sesame seeds, chopped nuts, oil, vanilla, cinnamon, coconut, honey and salt (not shown).

Grind flax seeds before adding to rest of dry ingredients…

Add liquids together.

Warm liquid mixture over a low heat then stir into mixed dry ingredients. Stir well to incorporate all the liquid.

Spread on one large or two smaller baking pans. Bake at 350, stirring every 15 minutes for about an hour, or until granola is light brown. Remember granola becomes crispier as it cools. Remove from heat and cool in pan. Store in sealed container.

Serve with fresh fruit and yogurt for a very satisfying breakfast…

Family Favorite Granola

Start with 6 c. of old fashioned oats. (I like to use organic grains when at all possible)

Add:

1 c. sesame seeds
1 c. sunflower seeds
1 c. unsweetened coconut flakes
1 c. chopped nuts (today I used walnuts)
1/2 c. ground flax seed or chia seed (Mila)
1 t. salt
1 t. cinnamon (optional)
2 T. vanilla
3/4 c. light olive oil
1/2 c. honey
1/2 c. water

Warm liquid mixture over a low heat then stir into mixed dry ingredients. Stir well to incorporate all the liquid. Spread on one large or two smaller baking pans. Bake at 350, stirring every 15 minutes for about an hour, or until granola is light brown. Remember granola becomes crispier as it cools. Remove from heat and cool in pan. Store in sealed container. I keep mine in the refrigerator to keep it fresh. With their high oil content, nuts can go rancid if left at room temperature for a week or two. Serve as a snack or with yogurt and fruit for breakfast. This is also an awesome topping for ice cream.

With all that being said, the rich colors in this salad make not only an enticing side dish, but you can enjoy this salad as a main entree for a vegetarian lunch. Once the quinoa is prepared, the rest comes together in minutes.

Chop 3-4 green onions, 2 roasted red peppers (I purchased these in a jar, or you could roast your own), 2 c. grape tomatoes and 1 c. of fresh cilantro.

Peel and dice a small butternut squash. Add 1/2 c. of orange juice to the squash and microwave until just tender. (you want them still a little firm, not mushy)

Cook quinoa according to directions. When I cook quinoa, I often triple a batch and then freeze 1 c. portions. We eat a lot of quinoa, often in place of potatoes, pasta or rice.

Make vinaigrette with 1/2c. olive oil, minced garlic, 1/2 c. fresh lime juice and 1/2 t. salt and pepper to taste.

Toss all the ingredients together with the vinaigrette. I did not have any pine nuts here, so I omitted them. You could substitute almonds too, desired. Serve at room temperature.

Quinoa Butternut Squash & Roasted Red Pepper Salad

2 large red peppers, roasted and diced
2 c. quinoa
2 c. water
3-4 green onions, chopped
2 c. grape tomatoes, sliced in half
1/3 c. olive oil
1/3 c. lime juice
2 garlic cloves, minced
½ t. salt
¼ t. pepper
1 c. fresh cilantro, chopped
½ c. pine nuts, toasted

Rinse quinoa in cold water. In medium sauce pan combine quinoa and 2 c. water. Bring to boil then reduce heat. Cover and simmer for 20-25 minutes. Remove from heat, remove lid let stand about 20 minutes.

Mix vinaigrette and blend with all other ingredients. Serve at room temperature.