Lentil and Sweet Potato Soup

 

Ingredients

Cutting the carrot and potato

Lentil soup cooking

Leftovers are frozen in this 4 sectioned one cup tray. After freezing they will be removed from this container and  placed in a plastic bag to pull out as needed. 

Lentil Sweet Potato Soup with sour cream and crackers.

This was my first time eating or preparing lentil soup. It won't be my last.😃🙂

Below are a couple of  websites to Lentil Soup and its variances

A Couple of Cooks

itsonly.recipes

NOTE: The end section of the tray shows a mixture of sweet potatoes and carrots that I baked together. I'll use them as a side dish in a future meal, if I don't eat them today. 😁

That's it ***

Two Retro Broccoli Salad Recipes

 You can't get much more retro than to show the handwritten recipe card  taped inside a vintage hole-punched, lined notebook.

The  printed  recipe is taken from a State Farm  magazine *.

By now you should have caught on to me maneuvering the recipes to my own taste.

Salad ingredients included; 

broccoli,walnuts, cheese, bacon bits,raisins, chopped onions, various seasoning powders.

Dressing included; 

mayonaisse, apple cider vinegar, sugar, pinch of salt

I placed my salad on a bed of spinach, sprinkled with parmesan, accompanied by a canned pear half.  It was delicious.

* On a past auto I once had State Farm Insurance. A courtesy magazine, Neighbors Magazine was sent to members quarterly.  It included information and interviews on farm life, as well as a page of  assorted recipes. 

That's it ***

Zucchini and Sausage Skillet

 Zucchini and Sausage Skillet

• 2½ tablespoons olive or avocado oil
• ▢4 fully cooked sausages, sliced into circles ¼ inch thick
• ▢2 medium zucchini, cubed
• ▢1 onion, cut into ¾ inch pieces (close to same size as zucchini)
• ▢1 bell pepper, any color, cut into ¾ inch pieces (close to same size as zucchini)
• ▢½ teaspoon salt
• ▢½ teaspoon dried oregano
• ▢½ teaspoon dried basil
• ▢¼ teaspoon garlic powder
• ▢¼ teaspoon onion powder
• ▢¼ teaspoon black pepper
• ▢1 teaspoon garlic, minced

Optional: Fresh basil for garnish. I chose not to use bell peppers in my recipe. I did add Parmesan cheese before serving. 

Instructions 1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. 

• 2. Remove from pan and set aside.
• 3. Reduce heat to medium. Add remaining 1½ tablespoons of oil to skillet with the zucchini, onion, and bell pepper. 
• 4. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
• 5. Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).
• 
  

It was delicious. 

That's it ***