Just 2 recipes I stole from daytime television. They are really easy and pretty yummy. Avery LOVES the soup and who doesn't like dessert? I am mostly just documenting this so I don't lose the recipe again ;)
"THAT SOUP"
Ingredients:
4 pre-cooked honey-garlic sausages (500 g) (or whatever you can find at the store)
7 to 8 cups (1.8 - 2 L) chicken broth
1 bay leaf
1 tbsp (15 mL) dried parsley
1 tsp (5 mL) dried thyme
6 Swiss chard leaves, trimmed and chopped (I just use spinach leaves)
3 carrots, thinly sliced (or handful baby carrots, sliced)
2 stalks celery, thinly sliced
1/2 onion (i omit the onion)
one 19 fl oz can (540 mL) white kidney beans, drained and rinsed (i use great northern beans)
3 handfuls broad egg noodles
I usually throw in about a cup of frozen corn too
Preparation:
1. Slice up sausages
2. Simmer broth and herbs in a large pot, loosely covered, while you chop vegetables.
3. Add veggies to pot. Thinly slice the sausages and add to pot.
4. Roughly mash about 1/3 of the kidney beans and add, along with the whole beans, to the pot.
5. Add noodles to the pot.
6. Simmer 20 minutes, or until noodles and veggies are tender. Makes 6 dinner servings.
"THAT PEACHY THINGY"
Ingredients:
1 tbsp unsalted butter
2 tbsp brown sugar
1 cup pecan pieces (or walnut pieces)
2/3 cup all-purpose flour
2/3 cup rolled oats
1/2 cup packed brown sugar
1/2 cup unsalted butter, soft
1/3 cup granulated sugar
pinch salt
Two 14 fl. oz. (398 mL) can sliced peaches or apricots in juice or syrup*
1 tsp vanilla extract
* Or 1 1/2 cups sliced home-canned or fresh peaches, apricots or plums. But do not use frozen fruit.
Preparation:
1. Preheat oven to 375 F (190 C).
2. Melt tablespoon butter in 8 X 8-inch glass baking dish but putting the butter in the baking dish into the warming oven for a few minutes. Remove from oven and sprinkle with 2 tablespoons brown sugar. Set aside.
2. To make crumble topping, in a large bowl, mix pecan pieces, flour, 1/2 cup brown sugar, rolled oats, soft butter, sugar and salt until no dry flour is left. Mixture will be crumbly.
3. Drain canned peaches (juices are not used). If home-canned peaches are in halves, slice into segments. Spread peach slices in baking dish pan over melted butter and brown sugar. Do not stir. Sprinkle vanilla over peaches. Sprinkle crumble mixture evenly over peaches.
4. Bake about 25 minutes, until crumble is lightly browned and fruit juices are bubbly. Makes 1 Peach Pecan Crisp.
