Heavenly Beans

Inspired recipe from Grandma Ellis...

(In my opinion this makes a great Food Storage recipe to rotate through)

1 can Van Camp pork & beans

1 can Stagg Chili

1 can Kidney Beans

Big can Bush's Baked Beans

1 can stewed tomatoes (use one that's a little spicy)(of course I blend it a little before I mix in due to my picky kids)

1 can corn drained

Add everything to a crock pot and cook on low 4-6 hours. This is super easy and yummy. Sorry I don't know the exact can sizes. My grandma gave me this recipe and said it's a perfect meal if you add cornbread as a side. It's sweet, and I am sure you could get different flavors of the beans, but try to stick to the name brands on the stuff I put name brands on :) Let me know how yours turns out.

Easy Potato Asparagus Soup

From April...

4 teaspoons oil

1 large onions, chopped

3 tablespoons flour

2 cups asparagus, cut into 1 inch pieces

2 cups milk

1 (14 1/2 ounce) cans chicken broth

8 ounces cubed red potatoes

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 ounces shredded cheddar cheese

1 small tomato, seeded and chopped

1/3 cup sour cream

Heat oil in a large sauce pot, add onion and cook over medium heat until tender. Add flour and stir to coat onions. Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often. Reduce heat to low, cover and simmer, stirring occasionally, 10-12 minutes or until vegetables are tender. Add cheese, tomato and sour cream and simmer until cheese is melted. (You can substitute broccoli for asparagus if you want to)

Zucchini Quiche

From Shandi...

• 4 cups very thinly sliced zucchini
• 1/3 cup finely chopped onion
• 3 TBS butter
• 2 eggs
• 2 tsp dried parsley flakes
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp basil
• ½ tsp oregano
• ¼ tsp pepper
• 2 cups shredded mozzarella cheese
• 2 tsp mustard
• 1 (9-inch) uncooked pie crust

In large skillet, sauté zucchini and onion in the butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in cheese and zucchini mixture. Spread mustard over the pie crust; pour in zucchini mixture. Bake uncovered at 400 º for 35-40 minutes or until knife inserted in center comes out clean. Let stand at least 5 minutes before cutting. I always grow a lot of zucchini, and this is one of our family’s favorite ways to use it! It tastes something like a vegetable pizza.

Quinoa Vegetable Stew

From Mary...

1 yellow onion, diced small

3 ribs celery, diced small

Olive oil

3 garlic cloves, minced

2 large carrots, diced

1 can corn, drained

1 can kidney beans (or any bean of your choice), drained

1 red pepper, diced

1 medium zucchini, diced

1 cup dry quinoa (if it's not pre-rinsed, you need to rinse it 2 or 3 times)

6 cups water

4 chicken or vegetable bouillion cubes

1/2 jar spaghetti sauce

Salt and pepper, to taste

In a large stockpot, saute onion and celery in olive oil until onion is translucent, about 6 minutes. Add the garlic cloves and saute 1 minute. Add the carrots, corn, beans, pepper, zucchini, quinoa, water and bouillion cubes and stir well. Bring to a boil and then turn down to medium-low and cover to simmer for 30 minutes. Watch to make sure there is enough water and add water if it needs. Once the quinoa is cooked, add the spaghetti sauce and the salt and pepper. Serve with your favorite bread.

Mary says,"This is a very healthy and absolutely delicious recipe! We loved it! It is so tasty. I made mine with red quinoa and whatever vegetables I had. It's super easy. We like it with whole wheat pita bread.

Moroccan Roasted Delicata

From Mary....

1 delicata squash, seeded and diced

1 sweet potato, diced

1 onion, diced

Coarse sea salt, fresh ground pepper and garlic powder

2 tsp Garam Masala*

1 cup white quinoa (She used Ancient Harvest Organic)

2 cups vegetable broth

1 14 oz. can garbanzo beans, drained and rinsed

1/4 cup raisins

1/8 cup cranberries

1 Tbsp apple cider vinegar

1 green onion, sliced

Preheat oven to 350* F. Spray baking sheet with cooking spray and place the squash, sweet potato and onion on the pan. Season with salt, pepper and garlic powder; bake for 40 minutes. Heat quinoa, vegetable broth and Garam Masala in a medium pot to a boil, reduce heat and cook to package directions. Stir in garbanzo beans, raisins and cranberries. Cook an additional two minutes. Remove from heat; add roasted squash mixture and stir in vinegar and green onion.

*Easy Garam Masala:

1 Tbsp. ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Gluten, Dairy, Egg, Nut Free