Ham, Bean, and Kale Soup

Soup is perfect to help keep you warm and nourished during these cold wintery days! Ohio has been particularly cold today, and leftovers of this soup really hit the spot. This is one of my favorites because of its heartiness, and hefty dose of fiber. The addition of Kale really adds to the texture and nutrition, making this a complete meal in a bowl. My favorite ways to eat this as leftovers = filling for tacos, and topping brown rice with the soup and a runny egg. 

-1/2 large onion

-5 cloves garlic chopped

-1 bay leaf

-1 tsp ground cumin

-2 1/4 Cups rinsed, dry Pinto Beans

-1/2 sprig fresh Rosemary

-2 tsp pepper

-Ham bone (if you dont have one add in a ham hock or a few slices of chopped bacon)

-8 cups water

-1 bunch of Kale finely chopped (add this during the last hour of cooking.

Add all ingredients to your crock pot. Stir well. Cook on high for 7-8 hours total. Add the kale during the last hour of cooking.

Marinara Sauce

Canned tomatoes were on sale soooooooo homemade Marinara sauce is on the menu. I wish I had my own tomatoes but sadly they didn't do well in the garden this year either:( sigh....... Until next season. After making the sauce I like to store it in mason jars or freezer safe Ziploc bags. I didn't do the traditional canning method which would include cooking the jars with the sauce in them for an extended period of time because we go through the sauce fast, and I gave some away to friends. For traditional canning tips check out this site! I sterilized the jars, and lids, filled them, then turned them on their lids to help with sealing. This heat sealing method ensures that you'll hear that "pop" of the lid when opening:)

-1 large onion chopped

-1 head of fresh garlic, cloves prepped and chopped

-1/3 Cup olive oil

Saute the onion and garlic until soft. Add in:

-4 large cans of whole tomatoes

-4 regular sized cans of chopped tomatoes

-Parmesan rind (leave out for vegan sauce)

-Salt and Pepper

-1 cup fresh basil leaves chopped

-1 Tbs dried oregano

-1/4 sugar (more or less depending on what you like)

Bring the sauce up to a boil and then reduce to a simmer. Let the sauce simmer for 1-2 hours or until you've reached a consistency that your family likes. Great served on pasta or as a pizza sauce!

Zucchini Ribbons

Veggies! Out of all the things I recommend to my patients eating more vegetables is always #1! Especially during the holidays when there's an over abundance of drinks, desserts, and hefty main courses. When I know I've got something coming up where I will be indulging I really work on upping my veggie intake before and during the event. Today I'm lovin on some zucchini, and using it as the main part of dinner. I sauté the strips then top with Kalmata olives, feta, parsley and lemon zest. Using it as the noodles for spaghetti is a great way too!

-3 zucchinis sliced with a veggie peeler or however you like to do it.

-Place strips in a colander, sprinkle with salt. Let sit for five minutes then press out all extra water. 

- Sauté for 5 minutes in a pan with 2 Tbs olive oil, 3 chopped garlic cloves, 1 Tbs hot pepper flakes, and salt/pepper to taste.