Northern Bean Soup

16 oz softened northern or white beans*
16 oz. tomato sauce
6 cups chicken broth
1 cup diced carrots
1 cup diced celery
1/2 cup minced onion
2 minced garlic cloves
1 tsp basil
1 tsp salt
1 tsp Old Bay Seasoning
1/2 tsp pepper
1/2 uncooked rice
Olive oil

Heat olive oil in pot. Add onions and garlic; saute until tender. Add remaining ingredients and simmer for 1 hour. Add water as needed.

*If using soaked rather than canned beans, simmer until tender; about 1.5 - 2 hours.

Crockpot method: Cook on low for 3 hours. For non canned beans 5 hours on low in crockpot.

Pizza Sauce

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Directions
1.In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2.Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Chicken Bryan copycat

Ingredients:
1 tablespoon minced garlic
1 tablespoon minced yellow onion
2 tablespoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon white pepper
6 boned, skinned chicken breast halves
Extra virgin olive oil (for brushing)
1/2 teaspoon each salt and black pepper
8 ounces goat cheese, room temperature

Directions:

Saute garlic and onion in 2 Tbsp. butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil and white pepper; remove from heat; set aside.

Brush chicken breasts with olive oil; sprinkle with salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through. Just before chicken is done, place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken.


This recipe from CDKitchen for Carrabba`s Chicken Bryan serves/makes 6

Baked Vegetarian Pasta e Fagioli

Makes 6 servings

8 oz penne pasta
1 Tbsp Olive oil
1 Med. Onion, chopped
1 Stalk of celery, chopped
2 cloves of garlic, crushed
28 oz. can diced tomato or tomatoe in puree
2 15 oz. cans white beans, rinsed and drained
1 cup vegetable or chicken broth
1/4 tsp pepper
1 10oz. pkg. frozen, chopped spinache. thawed and squeezed dry
1/2 cup grated romano cheese

GF version is $1.30 per serving Regular pasta recipe is $.80 a serving

1. Preheat oven to 400F. Heat a large saucepan of water to boiling on high. Add pasta and cook 2 minutes less than label directs.

2. Meanwhie in 4 qt. saucepan, heat olive oil on medium. Add onion and celery, and cook for 9 to 10 minutes or until tender; stir occassionally. Add garlic; cook one minute. If using tomatoes in puree, reserve liquid and chop tomatoes, return to liquid.

3. Into mixture in sauce pan stir tomatoes, beans, broth, and pepper. Heat to boiling on high. Reduce heat to medium; stir in spinach.

4. Drain pasta; reserving 1/4 c. of boiling water. Add pasta to bean mixture and reserved pasta cooking water. Pour mixture into 3 qt. glass or ceramic baking dish. Sprinkle with romano cheese. Bake for 15 minutes or until golden on top.

Enchilada Casserole

2 TBS cooking oil
1 lb chicken, cut into cubes
salt and pepper
1 sm. onion thinly sliced
1/4 cup water
2 Lg. zucchini, cut into spears
2 cup corn kernals or 15 oz can of corn, drained
2 cup salsa verde
8 oz sour cream
1/2 cup cilantro leaves
5oz queso anejo, cotija or feta
1 cup shredded cheddar
12 corn tortillas

Preheat oven to 350F. Grease a 3 qt baking dish (13x9x2 baking dish works).

In a 12" skillet heat 1 Tbs oil on medium heat. Cook shicken with 1/8 tsp. each salt and pepper. Put chicken aside in a bowl. Add water and onion to skillet. Cook until tender. Add to chicken in bowl.

Heat remaining oil in skillet; add zucchini and 1/8 tsp salt and pepper. Cook until tender. Add to chicken in bowl. Cook corn in skillet for about 3 min. Add sour cream, salsa verde, corn and cilantro to chicken. Mix well.

In dish arrange 4 tortillas in an even layer. Spread 1/3 of filling over tortillas. Sprinkle 1/3 of cheese over mix. Repeat with layering. Cook in oven for 25 minutes.

Roland's favorite chili

1/2 lb Ground Beef
1/2 lb Ground Sausage ( I use mild)
1 Chopped Bell Pepper
1 Med Chopped Onion
2 Minced Garlic Cloves
8 oz. Tomato Sauce
15 oz. Can chopped Tomato (Roland likes to use the extra hot Rotel)
2 tsp Paprika
1 Tsp Sugar
1 tsp Oregano
1/4 Tsp Cayenne
1 cup water
1 Tsp Salt

Brown meat, onion, bell pepper, and garlic together. Drain fat. Add remaining ingredients and simmer for 20 minutes.

Cornbread

1 cup all purpose flour or white rice flour if Gluten-intolerant
1 cup cornmeal
2-4 Tbs sugar (depends on how sweet you like it)
1 Tbs baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 canola or vegetable oil

Preheat oven to 425F. In a large bowl mix flour, cornmeal, sugar, baking powder, and salt. Make a well in center and add in eggs, milk and oil. Mix well.

Grease with shortening or spray 9"x9"x2" baking pan with non stick spray. Pour batter into prepared pan. Cook for 20-25 minutes.