Friday, November 14, 2014

When will I ever learn to follow a recipe exactly?

My brother and sister-in-law are headed home for a short stay.  Super excited to see him, and hopefully share some meals...between the two of us meal planning can be difficult, see I'm very much a meat eater, and he and his wife are veggies...and not only are they veggies, but he is allergic to no tomatoes, potatoes, peppers (spicy or otherwise) or paprika and many other ingredients...and I don't like tofu.  Most of the vegetarian meat alternatives have tomatoes in them...ugh!  Fortunately I found a recipe for Minestrone soup, that I will have to tweak to rid of the nightshades.  Ridding a recipe of the tomatoes is difficult, but doable.  You can double the other veggies to replace the bulk of the tomatoes, and add more water to replace the liquid of a can of tomatoes.

I was going to cook this in my large cast iron dutch oven, but alas, I cannot because even cooking near potatoes is enough to spark an allergic reaction, so my handy stainless steel stock pot will work.

Heat the oil, then sauté the onion, celery, carrots and garlic until soft,

Add the Celery Root or Jicima , zucchini, butternut squash (or pumpkin), and broth, and pasta.

Ensure the mixture is covered by liquid by at least 1 to 2 inches, adding water to cover if needed.

Bring to a boil, and then cook for about 20 to 30 minutes over low heat until vegetables are tender.
Add the parsley, basil, salt and pepper and mix well. I also added some thyme and oregano.

Add the kidney beans, Boca crumbles, and chopped greens, cover and simmer an additional 15 minutes.

Serve warm, with a drizzle of the pesto oil mixture on top.  It's the perfect meal for a cold night!
You can also make this non veggie by using chicken or beef stock, and adding cooked crumbled Italian sausage.  Which is what I did for pot #2, because I didn't measure the ingredients and ended up with a TON of soup!  Good thing I can bag this up and freeze it!!!