Kale Sausage Eve Stoup

1 link Polish sausage 

1 large bunch kale rinsed and chopped 

1 large can (2 small cans) red kidney beans

1 large can (2 small cans) stewed tomatoes

1 med/small yellow onion

2 cloves garlic (less or more to taste)

1 cup carrots

1 cup celery (optional)

2 boxes of chicken/beef/veg stock (apx 8 cups)

1 package of tri-color spiral pasta 

1) Chop all meat/vegetables

2)Fry up sausage then toss in kale

3) Add all other ingredients let boil for 1-2 hours OR toss in crock on high for about 2 hours. (this is for best flavor results)

4) Add pasta 

5) Enjoy!!!

Aioli Potato Salad (Vegan)

Many vegan recipies have waaaaay to many spices that I dont have on hand and substituting one for another doesnt always work (says my garbage disposal )  So here, a tasty simple vegan recipe.

Aioli Potato Salad

5 or 6 medium potatoes, peeled and chopped into small cubes
Tap water for boiling plus a Tablespoon of white vinegar
2 stalks of celery, sliced vary thin
½ a small onion, minced
About 6 baby dill pickles, chopped
½ can whole black olives, diced **canned pre-dicted olives are squishy and salty**
½ a cup Zesty Garlic Aioli (Wildwoods)
1 - 2 Tablespoons Veganaise
2 teaspoons mustard
Salt to taste




Put a pot of water + the vinegar on the stove to boil.

Peal and cube the potatoes and add to the water once its started boiling. Boil for 15 minutes *Set the timer*

While the potatoes are boiling dice your celery, onion, baby dills and black olives. Place them in a large bowl and add the Aioli, Veganaise and mustard. Stir well and set aside.

When the timer goes off drain the potatoes immediately and run them under cold tap water until they are cool to the touch. Drain for a few minutes to dry them out well.

Dump the potatoes in the bowl with the veggies and Aioli. Stir gently to cover everything with the Aioli. Taste and salt as needed.

Cover and put in the refrigerator to chill for at least an hour before serving. Makes 6 servings (ish)

Baked Pumpkin Seeds

Wash & Dry (Pat dry it good enough. You just want extra water on them.)
Melt together 1 stick of butter & 4 TBS salt
Take off heat
Add in 3 1/2 cup seeds
Soak over night

Heat & stir till butter is melted again
Pour off excess liquid
Put seeds on cookie sheet and bake at 300F for 30 mins

broccoli cheddar soup

Ingredients:1 stick butter
2/3 c flour
1 onion
1qt 1/2&1/2
1 qt stock (i use chicken, but use what you like)
3 lg carrots
2 heads of broccoli
16 oz extra sharp cheddar cheese block (pre-shredded doesn't melt the same and is yucky)
1/2 tsp nutmeg

4 basic steps:
1.) make a roux
2.) mix the stock and 1/2&1/2
3.) cook the veggies
4.) blend


- chop the onion, in a small pan sweat the onion with about a 1tbsp of butter
- while the onion is cooking, make the roux (turn the stove on LOW and leave it there until the soup is ready.)
- melt the rest of the butter in a big soup pot. when the butter is melted, stir in the flour.
- pour in the stock and 1/2&1/2. stir
- set your timer for 20 minutes, stir once in a while
- while you are waiting, peel and shred the carrots and chop the broccoli
- when the timer goes off, dump in the cooked onion, shredded carrots and chopped broccoli, stir
- set your timer for another 20 minutes
- while you are waiting this time, shred the cheese.
- when the timer goes off, use your immersion blender and chop up the veggies.
- then mix in the cheese slowly so it has time to melt. (if you blend after you put the cheese in, your blender could get gunky.)
- stir in the nutmeg (ew. nutmeg? yes. trust me.)

this recipe makes enough for about 10 servings. we eat half and freeze half. the frozen half is poured into a 12 cup and a 6 cup muffin tin. i put the muffin tins in the freezer over night and in the morning i pop them out and put them in a ziploc.

fridge to table --> 45 minutes.