Sweet Potato Kale Soup

My body was craving something fresh and hearty and healthy. So I came up with this. It's a Maria original and I'm quite pleased with the results. I love me some kale and it's soooooo good for you, low in calories and high of antioxidant vitamins, and phytonutrients, as well as tons of fiber.

Sweet Potato and Kale Soup
2 sweet potatoes, peeled and cubed
4 cups chopped kale
1 cup chopped onion
2 garlic cloves, crushed
2 quarts stock, vegetable or chicken
1 can garbazo beans, drained
2 tsp. black pepper
1 tsp. cumin
1 tsp. red pepper (optional)

Put all the ingredients in a crockpot for 4-6 hours on HIGH or 8 to 10 hours on LOW.

On the stove, put all the ingredients in a stock pot, bring to a boil and simmer 30 minutes or until potatoes are cooked.

Vegetable Lasagna

Last night, I had about 20 people over to hang out. Generally, everyone brings something and I make an entree. One of my guest was bringing a rotisserie chicken so I thought I'd make something vegetarian. Ah feeding the masses, it is not easy to please everyone, so I made Vegetable Lasagna. I, unfortunately, don't have a picture because these people tore it up. They dug in before I could get a picture and finished it OFF!

Vegetable Lasagna
1 lb. box of Lasagna noodles, cooked and drained
3 or 4 cups marinara sauce
16 oz. container ricotta cheese
1/4 c. Parmesan cheese
1 egg
2 cloves garlic
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. salt
1-2 cups shredded mozzerella cheese
3 cups diced veggies, such as:
-shredded carrots
-mushrooms
-broccoli
-peppers
-diced onions
-zucchini

Pre-heat oven to 375 degrees.

Boil and drain the lasagna noodles. In the meantime, dice the veggies into small bite-sized pieces, about 1/2 inch cubes. Then, in a separate bowl, mix the ricotta and parmesan cheese, egg, garlic basil, and oregano.

In the bottom of a 9x13 pan, label and even distribute a layer of marinara sauce.

Then place one layer of lasagna noodles, evenly spread 1/3 of the cheese mixture, then 1/3 of the veggies, and a layer of sauce. Repeat two more times. Finish with a layer of noodles, and a layer of sauce and then top with the mozzarella cheese.

Bake for about 1 hour.

If you have leftover sauce you can serve it on the side for those of us who like it saucy ;-)

Kielbasa Soup

This is one of my favorite soups. It's really hearty and has a LOT of flavor. If you like kielbasa and sauerkraut, you'll love it.I make this in a crock pot, but you could very easily make it on the stove in about an hour.

Kielbasa Soup

1 pound kielbasa, 1/2 inch cubes

2 quarts chicken or vegetable stock (or water and bouillon equivalent)

1 bag or 1 large can sauerkraut (drained)

1 medium yellow onion, chopped

1/2 cup carrots, chopped

1 large potato, peeled and cubed

1 rib of celery, chopped (optional)

pepper to taste

Put all the ingredients in a crockpot for 4-6 hours on HIGH or 8 to 10 hours on LOW.

On the stove, put all the ingredients in a stock pot, bring to a boil and simmer 30 minutes. Basically, it's done with the potatoes are cooked.

Pepper Steak

There are some recipes your Mom, grandmother, and aunts make that you just can't seem to master. My aunt and my Dad each make a killer Pepper Steak that you would swear was take out from the Chinese restaurant. I haven't mastered it, but I made an attempt and my dinner was quite yummy and I think you'll like it too. Of course, I could just ask for the recipes I guess, but I'm stubborn like that!

Pepper Steak

1 lb steak (sliced thin--see Tips and Tricks below)

2 green peppers, sliced

1 medium yellow onion, sliced into thin strips

8 oz. fresh mushrooms, sliced into thin strips

1 small clove garlic, minced

Sauce:

3 Tbsp. soy sauce

1/2 tsp. sesame oil

1 Tbsp. brown sugar

1/2 tsp. ginger

3 Tbsp. corn starch

black pepper

In a wok, or large saute or frying pan, add the sliced steak. Stir for the first few minutes so each slice is separated. Add the onions, stir. Then add the peppers and mushrooms, stir. Cover for 5 minutes to let all the ingredients cook. Uncover, add sauce, and let simmer uncovered, stirring often, until the sauce started to thicken and vegetables are cooked, yet still firm.

Serve over rice.

Tips and Tricks:

• If you put the steak in the freezer for about an hour, it will firm up enough to be able to get those evenly cut, ultra thin slices.
  
  
• Slice the peppers and onions into long strips. It's easier too eat with chopsticks.
  
  
• You can use any kind of rice, however, my absolute favorite for any kind of Asian dish is Thai Jasmine rice. It's an aromatic rice that's just a little sticky. I could eat bowlfuls of stuff.

What Maria Made

So everyone tells me I can cook and bake. That's just because I don't share my mistakes, but I'm grateful that my culinary creations make people happy because cooking brings me joy as well.

So here's another food blog in the vast sea that are already out there. Basically, if I make something I'm gonna share with you. Kind of like people do on Facebook, but instead of trying to make you jealous of my dinner, I'm gonna give you the recipes so you can make it too. I also do a lot of entertaining and my social circles seem to have A LOT of potlucks. So there will be plenty of recipes to serve a crowd and if you happen to like something I've made and want the recipe, I'll post it here. I'll also have ideas of what to do with any leftovers. Also, I have friends with a wide variety of dietary needs: vegan, vegetarian, diary-free, gluten-free, nut-free, and so on. No recipe can meet all those requirements, except maybe a veggie tray and hummus--I think. I'll tag recipes that meet these requirements and if there is an easy substitution I'll be sure to make a note.

Oh and just so you know, unless I'm baking I generally don't use a recipe, so it's interesting I'm doing a recipe blog...hmmm. However, I'm gonna be sure I measure what I put in before I post it out here. Just remember cooking is an art and it's personal. If you like salt, add salt. If you like it hot, add some more red pepper. If it doesn't look like enough there is enough cheese, well, you get the picture. Like I mentioned, people say I can cook, and I swear that just because I don't share the mistakes. Mistakes will happen, enjoy them as much as possible. And when something is good and you think it could use a little more whatever, next time put in some extra.

So here I go. Happy Cooking. Happy Eating.