Biscuit-Topped Casserole

Wow! So apparently I haven't posted anything since July. I usually forget to take pictures when I make something. But this time I thought this is a good winter dish and made sure to get a picture.

1 tsp oil
1 lb lean ground beef
1 cup thinly sliced carrots
1/2 cup corn
1/2 cup green or yellow beans
1/2 cup chopped onion

4 oz cream cheese, softened
10 oz can of condensed cream of mushroom soup

1/3 cup milk
1/4 cup salsa
1/2 tsp salt
1/4 tsp pepper

Tube of refrigerator country-style biscuits (10 biscuits per tube)

Heat oil in large frying pan on medium. Add ground beef and cook until mostly browned, then add the veggies (feel free to change up the veggies depending on what you have in your freezer). Cook until ground beef is no longer pink and veggies are starting to cook. Remove from heat. Drain.

Beat cream cheese in a large bowl until smooth. Add soup and stir.

Add beef mixture and next 4 ingredients to the bowl. Stir. Transfer to ungreased 3 quart casserole or 9x13 dish. Bake, uncovered, in 375F oven for 15 minutes.

Arrange biscuits on beef mixture and bake, uncovered, for another 20-25 minutes until biscuits are golden.

Tuscan Bean Soup

If there's one person who loves soup (and new recipes) as much as me, it's my Mom. This one's for you. :)

2 tbsps extra virgin olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 stalks celery, diced

2 medium zucchini, diced

4 garlic cloves, minced

1/4 tsp dried thyme

1/2 tsp dried rosemary 

4 cups vegetable or chicken broth

1 (19 oz) can cannelloni beans

1 (19 oz) can chick peas

1 (14 oz) can diced tomatoes 

3 cups chopped kale, ribs removed

1 tsp salt

1 tsp black pepper

1 tbsp white sugar

1 tbsp white wine vinegar 

Heat the olive oil in a large soup pot over medium high heat. Add onions, carrots, celery and zucchini. Sauté for 4 minutes. 

Add the garlic, thyme and rosemary. Cook 30 seconds.

Stir in the broth, beans, chick peas and tomatoes. Bring the soup to a boil, then reduce heat to low and add the chopped kale. Cover and simmer for 15 minutes. 

Using an immersion blender partially blend, leaving some chunks of vegetables and beans for texture. 

Add the salt, pepper, sugar and vinegar. Taste and adjust seasonings as needed. Serve topped with freshly grated Parmesan. 

Adapted from http://thewanderlustkitchen.com/easy-tuscan-bean-soup/

Pasta e Fagioli Soup

I love soup! Have I mentioned that before? Makes for great leftovers. This recipe is a copycat version of a soup you can order at Olive Garden. Don't be scared off by the long list of ingredients. It's really not hard to make. And the flavour it so good!

1 lb mild Italian sausage (or ground beef)
2 tbsp olive oil, divided
1 cup diced carrots
1 cup diced celery
3/4 cup chopped onion
1 large clove garlic, minced
3 (8 oz) cans tomato sauce
3-4 cups broth (I used vegetable, but beef or chicken would work too)
1 cup water
1 (15 oz) can diced tomatoes
1 tbsp sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
salt & pepper to taste
1 cup ditalini pasta, uncooked
1 (15 oz) can kidney beans, drained & rinsed
1 (15 oz) can great northern beans, drained & rinsed
Romano cheese, for serving

Heat 1 tbsp olive oil in non-stick skillet and brown the sausage (or ground beef) over medium heat. Set aside.

Heat the remaining 1 tbsp olive oil in large pot and saute the carrots, celery and onion over medium heat for about 4 minutes. Add garlic and saute about another minute. Reduce heat to low, add tomato sauce, broth, diced tomatoes, sugar, basil, oregano, thyme, marjoram and cooked sausage. Season with salt & pepper. Cover and allow to simmer for 30 minutes, stirring occasionally until vegetables are soft. Meanwhile prepare the ditalini pasta according to package directions; cooking to al dente.

Add cooked & drained pasta to the soup, along with the kidney beans and great northern beans. If soup is too thick, add an additional cup of broth. Allow to cook another 5 minutes. Serve warm with grated Romano cheese, if desired.

Enjoy!

* From www.cookingclassy.com

Veggie Rice

1 medium onion, chopped
1 garlic clove, minced
1 bell pepper, chopped (I used 1/2 red and 1/2 green)
1 cup raw rice
3 tsps chili powder
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 can black beans
1 cup corn
1 can diced/stewed tomatoes
1 1/2 tomato cans of water

Saute onion, garlic, and bell pepper in 1 tbsp oil until onion is transparent. Stir in raw rice and saute until it becomes opaque. Add the diced tomatoes, water, black beans, corn and spices. Cover the pan and lower the heat to a simmer. Cook for 20 minutes (do not lift lid). After 20 minutes the rice should be cooked and veggies tender. This is a good dish on its own, but is also good in a wrap with some sour cream and cheese.