Rainbow Soup

1 medium onion, chopped

2 stalks celery, chopped

1 Tbsp olive oil

4 cloves garlic, pressed

1 med red bell pepper, chopped

1 cup carrot, chopped (or pumpkin)

1 heaping Tbsp paprika

3 tsp turmeric

½ tsp cinnamon

1 bay leaf

A little hot sauce

1 (15 oz) can tomatoes, chopped

5 cups broth

1½ cups spinach

Salt and pepper, to taste

In large pot, place oil, onion and celery.  Cook on low heat for 5 – 10 minutes to develop more sweetness in the onion.

Add garlic and turn up heat to medium.  Cook for a minute or so; add peppers and carrots.  Cook another minute or two and add the spices.  Stir and cook until fragrant – another minute or so.

Add tomatoes and broth; simmer 15 minutes.  Add spinach; simmer 5 minutes more.

If adding cooked cubed meat (i.e. chicken or turkey) , add at this time.

Adjust seasonings as desired.

Makes approximately 9 cups of soup.

Stuffed Pork Chops

1 lb. uncooked lean boneless pork chop(s), four chops (1/4-lb each) trimmed  

3 Tbsp. dried plain breadcrumbs  

½ rib celery, finely chopped  

½ small onion, finely chopped  

1 egg  

1 tsp. parsley  

 1 tsp. sage

 black pepper, to taste  

Cut a large, deep pocket in the side of each chop with a very sharp knife.

Combine the bread crumbs, celery, onion, egg, parsley, sage, and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.

Preheat the oven to 400ºF. Spray a 1-quart shallow baking pan with cooking spray.

Spray a large nonstick skillet with cooking spray and set over medium heat. Add the stuffed chops and cook, turning once, until golden brown on each side.

Transfer to the baking pan; cover with foil, and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes.

Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.

This recipe can be found here.

Mix and Match Meatloaf

1. Pick Your Meat

Preheat the oven to 350°. Put 1½ lbs. ground meat in a large bowl (choose 1 or a combination).

Ground beef

Ground turkey

Ground veal

Ground pork

2. Choose a Binder

Add 1 cup to the bowl with the meat (choose 1).

Breadcrumbs

Instant rice (uncooked)

Cornflakes

Crackers or croutons, crushed

Fine bulgur (uncooked)

Oats (quick cooking or regular)

Instant potato flakes (use ½ cup)

Quick-cooking barley (uncooked; use ½ cup)

3. Pick a Vegetable

Prepare 1 to 2 cups (choose 1); add to the bowl.

Carrots, shredded

Frozen chopped spinach, thawed and squeezed dry

Swiss chard or kale, finely chopped

Bell peppers, finely chopped

Mushrooms, finely chopped

Zucchini, shredded and squeezed dry

Celery, finely chopped and sautéed

4. Choose a Mix-In (Optional)

Add ½ cup total (choose up to 2).

Sun-dried tomatoes, chopped

Cooked bacon, chopped

Pickles or gherkins, chopped

Canned green chiles or pickled jalapeños, chopped

Walnuts, chopped

Roasted red peppers, chopped

Shredded cheese (up to 1 cup)

5. Bake the Meatloaf

Add 1 cup grated onion, ½ cup ketchup, 2 Tbsps chopped herbs (parsley, chives, basil and/or thyme), 2 eggs, 1 Tbsp. Worcestershire sauce, 1 minced garlic clove, 1½ tsp kosher salt and ½ tsp. pepper and mix with your hands until just combined. Shape into a 9-by-5-inch oval loaf on a parchment-lined baking sheet. Top with strips of bacon, if desired. Bake about halfway, 30 minutes.  (I use mini loaf pans and cut the baking time.  Check the temperature!)

6. Make a Glaze

Brush the top and sides of the meatloaf with a glaze and continue baking until a thermometer inserted into the center registers 160°, about 25 more minutes. Let rest 10 minutes before slicing.

Classic

Mix ¼ cup ketchup, 2 tsp. brown sugar and 1 tsp. Worcestershire sauce.

Garlic-Herb

Mix ¼ cup ketchup, 1 Tbsp. balsamic vinegar, 2 tsp. brown sugar, 1 grated garlic clove and ½ tsp. Italian seasoning.

Spicy Barbecue

Mix ¼ cup barbecue sauce, 2 tsp. honey, 1 tsp. chipotle chile powder and 1 tsp. cider vinegar.

Tangy

Mix ¼ cup ketchup, 2 Tbsp. apricot preserves, 2 tsp. soy sauce, 1 tsp. rice vinegar and 1 tsp. ground ginger.

This recipe can be found here.