Slow Cooker White Beans and Sausage

 I found this recipe when I was looking up how to use great northern white beans. I didn't take a picture--darn. Next time. 

1 1/2 lbs. smoked turkey sausage, sliced (or pork sausage--and I used bulk instead)

Oil (to saute)

1 small onion, chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 lb. dry white beans such as Great Northern, rinsed and picked over

32 oz. low-sodium chicken broth (I used stock)

1 1/2 cups water

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

1/4 tsp. black pepper

Heat a large skillet over medium-high heat and add sliced sausage (you can use oil if you want).

Cook until browned on both sides, stirring occasionally. (For the bulk sausage, I just browned it.) Remove sausage and add to slow-cooker. In the same skillet, add some oil and saute onion, pepper and garlic for 3-4 minutes. Transfer to slow-cooker. Add remaining ingredients to slow-cooker. Cook on low 7-8 hours, until the beans begin to break down. Season to taste with salt and pepper. Serve hot.

Chicken Noodle Soup

 

This heart-warming soup is sure to delight on cool fall or winter evenings. It soothes the soul!

2 Tbsp. olive oil or cooking oil

1 cup carrots, peeled and sliced thin

1 cup celery, sliced thin (about 2 stalks)

1 cup chopped yellow onion

2 garlic cloves, minced

64 oz. (8 cups) regular or low sodium chicken broth + more for more soupy soup

2 bay leaves

1/2 tsp. thyme

1/2 tsp. oregano

1 tsp. pepper

12 oz. wide egg noodles

2 cups shredded cooked chicken (I used canned but a rotisserie chicken would be delicious!)

3-4 Tbsp. fresh parsley, chopped

1 Tbsp. lemon juice

salt to taste

In a big pot or Dutch oven (or French casserole, they are sometimes called) saute carrots, celery and onion. Add garlic and saute 1-2 more minutes.  Add chicken broth, bay leaves, thyme, oregano, pepper and bring to a boil.  Allow to boil 5 minutes or until veggies are fork tender. Add egg noodles and boil 10 minutes until noodles are soft. Add chicken, parsley and lemon juice. Boil 1-2 minutes. Taste soup and add salt if needed. 

Notes: Since I used regular chicken broth, I didn't need to salt it much at the end. I found this to be less "soupy" than I like so I added extra broth. I suggest adding at least 2-4 more cups of broth if you like very soupy soup like I do for chicken noodle soup. I found this to be pretty thick, hearty and "noodly", which some may like more. 

Sweet and Sour Meatballs

These delightful meatballs are great for entertaining or for a delicious meal on the weekend.  

For the sauce:

3/4 c. grape jelly

1 1/2 tsp. Worcestershire sauce

1 tsp. spicy brown mustard

dash of bottled hot pepper sauce (optional)

For the meatballs:

1 egg lightly beaten

1/4 c. fine bread crumbs

1/4 c. finely chopped onion

2 Tbsp. milk

1/4 tsp. salt

1/4 tsp. black pepper

8 oz. bulk pork sausage

8 oz. ground beef

Cooking spray or oil

Crushed red pepper (optional)

Sauce: In a small bowl, stir together jelly, Worcestershire sauce, mustard and hot pepper sauce. Set aside.

Meatballs: In a large bowl, combine bread crumbs, egg, onion, milk, salt and pepper. Add sausage and ground beef; mix well. Shape mixture into 36 one inch meatballs. Coat large skillet with cooking spray or a little oil and heat to medium heat. Cook meatballs half at a time, until browned, turning to brown evenly. Drain off fat. Place meatballs in a 1 1/2-2 quart slow cooker. Pour sauce over meatballs. Cover and cook on low 3-4 hours or on high 1 1/2-2 hours. Serve immediately or keep on warm for up to two hours. Sprinkle with crushed red pepper (optional).