Shepherds Pie

Shepherds Pie. One of my winter time favorites. This delicious version combines leftover pot roast, carrots, onions, cabbage, and lima beans. This recipe is drenched in deliciousness and you won't regret making it. To give this a healthified spin, the top is made with a mixture of potatoes and cauliflower with a sprinkling of parm. Simple. Easy. Filling. Yum.

-2 Tbs olive oil

-1/2 large onion chopped

-1 1/2 Cups sliced fresh carrots (could use frozen)

-1 cup chopped cabbage

-3 cloves garlic chopped

-sprinkling of fresh or dried rosemary

-salt and pepper

-1/4 Cup apple cider vinegar

-1/8-1/4 cup Liquid Aminos

-2 cups shredded left over pot roast (any meat is fine, or leave it vegetarian!)

-1/2 cup frozen lima beans (as many as you like no specific measurement)

Add oil to a large skillet and sauté onions, garlic, carrots, rosemary, salt, pepper. Cook until softened and browned 5-10 minutes. Add the cider vinegar and liquid amines to the pan to pull all the flavor off the bottom of the pan. Add beef to the pan and mix filling together. Pour 1/2 cup frozen lima beans into pan. Mix well.

Top: Boil 2 large chopped potatoes with skin on, and 1/2 head of cauliflower. Once soft mash with potato masher. Add in 1 Tbs olive oil, salt, pepper, garlic powder. Slather this on top of filling. Sprinkle with parm. Bake at 375 for 25 minutes. 

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!