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White Bean and Kale Soup

White Bean and Kale Soup
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This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium heat. Add the olive oil and let it get hot. Add the bacon and cook stirring often until it is just crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set this aside for later.
  2. Add the onions and garlic to the pot and cook until the onions begin to soften and the garlic is fragrant, stirring frequently. This should take 5 minutes or so. Add the kale and thyme and cook until the kale is wilted, another 5 minutes.
  3. Add the chicken stock, cover and bring to a boil. Remove the cover, add the cannellini beans and reduce the heat to simmer. Continue to simmer (about 20 minutes). Meanwhile cook the the pasta.
  4. In a seperate pot, bring 4 quarts of water to a boil. Salt the water and add the linguini. Stir occassionally as it returns to a boil. Cook the pasta until it is al dente, about 6 - 7 minutes. Drain the pasta, rinse it in cold water to stop the cooking and set it aside.
  5. Remove the thyme sprig (it should just be a stem) and the garlic cloves from the soup. Add salt and pepper to taste.
  6. To serve, divide the linguini into 4 bowls Ladel the soup on top of the pasta. Garnish each serving with the reserved bacon and the shaved cheese. Sprinkle with a few red pepper flakes if you'd like. Enjoy
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Pumpkin Bread with Roasted Pepitas

Pumpkin Bread with Roasted Pepitas
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Spiced like Pumpkin Pie and laced with Roasted Pumpkin Seeds this bread will become a fall favorite.
Servings
2 Loaves
Servings
2 Loaves
Pumpkin Bread with Roasted Pepitas
Print Recipe
Spiced like Pumpkin Pie and laced with Roasted Pumpkin Seeds this bread will become a fall favorite.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Preheat oven to 350 degrees. Spray and lightly flour two 9X5 or eight mini loaf pans. Whisk flour, cinnamon, spice blend, baking soda & powder and salt together in a medium bowl, and set aside.
  2. in a large bowl beat together the sugar and oil. Mix in the eggs and pumpkin. Add the dry ingredients and stir just to combine. Mix in the Pepitas (I left them whole, but you could coarsley chop them).
  3. Divide the batter evenly into whatever loaf pans you are using. Bake approximately 1 hour for large pans; approximately 30 minutes for minis. The loaves are done when a toothpick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes. Use a thin sharp knife to go around the edges of the pans. turn the loaves out and cool completely on the racks
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Apple Cranberry Bread

Apple Cranberry Bread
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This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Apple Cranberry Bread
Print Recipe
This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Ingredients
Servings: Loaf
Instructions
  1. Heat oven to 350 degrees. Spray one 9X5 or six Mini Loaf Pans with cooking spray. Mix the flour, cinnamon, baking powder & soda, and salt in a large bowl.
  2. Put the sugar, oil, sour cream, and eggs in a medium bowl. Mix at high speed of mixer for 2 minutes until the mixture is smooth and creamy.
  3. Pour the egg mixture into the flour mixture and stir until just moistened.. Stir in apples. Drain the cranberries and add them to the batter stirring them in gently.
  4. Pour into prepared pan(s). Bake approximately 60 minutes for large pan or approximately 30 minutes for minis. A toothpick should come out clean but moist. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
  5. Store in plastic zip lock bags in refrierator for up to 5 days. The loaves can be frozen in freezer bags for up to one month.
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A Lovely Filling for Canneloni

A Lovely Filling for Canneloni
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This filling features homemade ricotta. It can be used for any filled pasta, but it's delicious in canneloni.
Servings Prep Time
8 Canneloni 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 Canneloni 15 minutes
Cook Time
30 minutes
A Lovely Filling for Canneloni
Print Recipe
This filling features homemade ricotta. It can be used for any filled pasta, but it's delicious in canneloni.
Servings Prep Time
8 Canneloni 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 Canneloni 15 minutes
Cook Time
30 minutes
Ingredients
Servings: Canneloni
Instructions
  1. Heat olive oil in large pan. Add Pancetta and saute until it is slightly brown. Add the onions and garlic and continue to cook stirring occasionally until the onion begins to turn translucent and the garlic is fragrent.
  2. Add Spinach to pan and toss and cook until the spinach is just wilted. Remove from heat and allow to cool completely.
  3. Mix Egg, Ricotta, and Parmigiano in a medium bowl. Add the cooled Spinach mixture and stir to combine. Set aside
  4. Use this filling to stuff your favorite" stuffable" pasta. Canneloni, Manicotti, Ravioli or Lasagna all would love to have this filling between their sheets.
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Homemade Ricotta with Fresh Herbs

Homemade Ricotta with Fresh Herbs
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This creamy spread is wonderful on crostini and works well in savory recipes like Canneloni. This basic recipe has endless variations. Make it your own...
Prep Time
30 minutes
Prep Time
30 minutes
Homemade Ricotta with Fresh Herbs
Print Recipe
This creamy spread is wonderful on crostini and works well in savory recipes like Canneloni. This basic recipe has endless variations. Make it your own...
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings: Approximately 2 Cups
Instructions
  1. Place ricotta in medium size bowl and add the ingredients of your choice. Stir gently to blend everything together.
  2. Store in a covered container in refrigerator for at least 2 hours. The longer it gets happy, the better it tastes.
  3. Serve with Bruchetta as part of a Crostini Bar Use in your favorite filled pasta recipe. Just eat it with a spoon. Any leftovers will keep in the refrigerator for up to 4 days.
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