Vegetable Soup my style

Ingredients


3 table spoons of extra virgin olive oil
1 table spoon of butter
1 medium sized onion (chopped)
Approximately 1 cup of green beans (halved)
2 celery sticks (chopped)
3 roma tomatoes (cut into 1 inch chunks)
2 carrots (sliced into rounds)
2 medium sized potatoes (halved and then cubed)
4 cloves of garlic (finely chopped)
1 can of diced tomatoes
1 table spoon dried Oregano leaves
1 table spoon dried Dill weed
1/2 tsp. Italian seasoning
1/2 tsp. ground oregano
1/2 tsp. ground Thyme
Koser salt to taste (Approximately. 1tsp.)
Ground pepper (Approximately 1 tsp.)
900ml of either chicken or vegetable broth
3 to 4 cups of water

In a large cooking pot heat up the oil and butter on high heat till the butter has melted and starts to bubble.
Add the onions let them cook till slightly tender, then add the celery, carrots and green beans let them cook for about 2 to 3 minutes. Then add the chopped garlic let is cook for another 2 minutes to get the flavour of the garlic throughout the other ingredients. Sprinkle the kosher salt and some fresh ground pepper in and stir well.

Add the can of crushed tomatoes, the prepared broth and 3 cups of water. Bring to a boil. Add all the spices and stir in well. After about 10 minutes add the potatoes and mushrooms. If you feel there isn't enough liquid you can add the last cup of water, bring to boil and let simmer for about 30 minutes. Let it reduce to bring out the flavour. Taste as you let it simmer, add salt and pepper again if needed. Then it is ready to serve.

Enjoy

Blood Orange and Kale Salad

Ingredients:

Balsamic vinaigrette:
1/2 shallot minced (or 2 chopped green onions)
1 clove of garlic pressed
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
1/4 to 1/2 tsp. kosher salt
1/2 tsp freshly ground pepper

1/2 head of kale, stems removed,split leaves in 2 then cut into about 2 inch slices
2 blood oranges, peeled and cut into supremes
1/3 cup sliced almonds, lightly toasted
1/4 cup dried cranberries

I mistakenly thought green onions were shallots. I have learned that sometimes mistakes are ok, they added a nice flavour and the salad was so simple to make. Just wash the kale (approximately 6 to 8 average sized leaves) remove the stems, halve the leaves then slice the halves into approximately 2 inch strips. I peeled the oranges and then split them into their natural pieces. I found that 2 oranges were just the right amount. I changed this recipe from one that I found on the net. I made changes by adding the cranberries and not using other ingredients (too much fussy work for me). I like my version of the salad simple and easy to prepare.

Once you make this you should have enough ingredients left over to make a second kale salad in the next day or 2.

• Place shallot (green onion), garlic, vinegar into small bowl and whisk together
• Pour oil into the mixture, while whisking until fully blended. Season with the salt and pepper
• Place kale, blood orange and dried cranberries into a mixing bowl toss together with the vinaigrette
• Top with sliced almonds

Banana Bread - my version

I got the basics of this recipe from the web a few years ago. It's always brought me good reviews on taste and moistness of my bread. I hope you like it as much as my friends and I do.

Ingredients

1 cup mashed banana (approximately 3 medium bananas, for more banana flavour use 4) 
1 3/4 cups flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda (exact, no lumps)
2/3 cup of sugar
1/3 cup of vegetable oil
2 eggs
2 tbsp. milk
2 to 3 tsp. real vanilla (to taste)

For something special you can add fruit or nuts anywhere from 1/4 cup to 1/3 cup frozen blue berries, dried cranberries, raisins, pecans, or chopped walnuts. If you want to add chocolate chips use 2/3 cup.

Preheat oven to 350F

I mix all the dry ingredients together in a medium bowl and have it ready to the side. I then mash the bananas in a slightly larger bowl along with all the wet ingredients. Once the wet mixture is a nice mushy consistency I slowly add the dry to the wet bowl stirring continually ensuring there are no lumps. Once everything is mixed well I add the raisins, chocolate chips or dried cranberries if I want to add something more to the bread. 

Once mixed just put mixture into a well greased bread pan. You can add a sprinkle of cinnamon and lightly sprinkle sugar on top before placing it in the oven. (I have used almond slivers, lemon zest on top when I baked with cranberries in the loaf) Let it bake for 50 minutes then test with a toothpick to see if it is baked through. If the pick comes out a bit doughy then let it bake for another 10 minutes. Don't over bake or it well come our dry and can burn on the bottom side.

Let it cool in the pan for 15 minutes before tapping it out and let it sit for anywhere from 45 minutes to an hour. This gives it time enough to cool down before wrapping it in a plastic wrap to help keep it moist.

Enjoy