Sausage Vegetable Soup

Sausage Vegetable Soup

Johnson's stadium fully cooked bratwurst- 1 1/2 package
2 potatoes, diced;
3 celery stalks, sliced;
1 medium onion, diced;
1-15 ounce can canellini beans, drained and rinsed;
1 tablespoon chicken bouillon powder;
8 ounces or more chopped greens (radicchio, escarole, endive, kale, baby spinach, etc);
1 tsp granulated garlic;
2-14 ounce cans peeled and diced tomatoes;
2 sliced carrots;
olive oil

In large stock pot over medium high heat, add tablespoon of olive oil, a pinch of coarse kosher salt, and onion cooking until translucent. Add to pot carrots and celery. Cook for about 5-7 minutes, stirring a few times. In a medium skillet, brown sausage, then cut into bite-size pieces, then add chopped sausage along with potatoes, chicken stock, garlic and pepper. Add canellini beans, diced tomatoes and cold water to pot until it is about 2/3rds full. Add greens. Make sure greens are covered in water by pushing them under and allow everything to return to slow boil. This should take about 20 minutes. Stir occasionally to prevent burning, but don't over cook. Garnish with your favorite croutons.

Adapted from

Belgian Style Yeast Waffles

3/4 cup warm water or A2 milk
3 teaspoons dairy free butter
1 teaspoon of your favorite maple syrup
1/4 teaspoon table salt
1/2 teaspoon vanilla extract
1 egg
1 cup white flour
1 teaspoon yeast

This mixture can me made in a blender! After blending for 1 minute, let sit for a minimum of 30 minutes so that the yeast can develop. Can be refrigerated overnight to use the next day.

Use non-stick vegetable spray on your hot waffle iron before pouring half of the batter. Cook the waffles until they stop steaming heavily, from 5-6 minutes.

Makes two Belgian Waffles.

Homemade Artisan Bread

3 cups all purpose flour
1 tbsp yeast
1 tbsp kosher salt
1 tbsp sugar
1 1/2 cups hot tap water

I start this recipe by making it in a 6 quart enameled cast iron round casserole, adding all the ingredients in the sequence listed above. Then I use a large wooden spoon to mix it all together. After 2 minutes of mixing, the mixture will form a ball. Place the lid on the pot and move to a warm place and let sit for 2-5 hours.

After the rising time, mix the bread again with a clean large wooden spoon until it forms a ball again. Using a sharp knife, cut an X  or hash sign " # "on the top of the ball because it's going release it's steam while baking and may crack there.

Create a water bath on the lower rack by adding an inch of water in a glass casserole.

Preheat your oven to 450 degrees.  Place the round casserole pot on the center rack. Bake for 30-35 minutes.

Lemon Olive Oil Cake from

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No milk and utterly delicious!

Coconut Rice

1 19 oz can of coconut creme
2 1/2 tbsp sugar
jasmine rice

Using your rice cooker, measure out three units of jasmine rice into the cooking pot. Rinse the rice in cold water until the water is clear, 5-6 times. Pour out as much of the water as you are able after the last rinse.

Pour the can of coconut creme on top of the rice, making sure the liquid line meets the 3 cup line, otherwise add more cold water. Stir in the sugar. Cook using the sticky white rice setting until done.

When done, you can serve it as is or amend your coconut rice by adding in chopped mango and toasted flaked coconut, green onion, garlic or lime juice.

Stone Ground Corny Corn Bread

2 2/3 cups Bob's Cornbread Mix
1 14.75 oz can of Green Giant Creamed Corn
1/4th cup canola oil
1 egg, beaten

Preheat oven to 350 degrees

In a medium bowl, add cornmeal mix, creamed corn, oil and one beaten egg. Mix until combined.

Bake in a round 9 inch silicone cake pan for 25 minutes.