My sister, Danielle made this up the other night and she said it was AWESOME! The idea is to use up any and all of the veggies in your fridge. Fresh, frozen, canned or even leftovers will work. There is no wrong way to make this! Just remember to add frozen veggies first and canned veggies last.
Serves 12-16
Break up chicken sausage with hands or back of spoon and add to large stock pot over medium heat. Cook for 2-3 minutes and then add garlic, onion and celery. Cook until vegetables are slightly tender. Add stock, root/squash vegetables and herbs to pot. Bring to a boil and then reduce to a simmer. Cook for 15-20 minutes until potatoes and squash are almost done (should be able to easily pierce with a fork or knife). Then add leafy vegetables and canned beans. Simmer for an additional 10 minutes. Salt and pepper to taste and serve.
My sister, Danielle, created this simple but elegant mushroom dish. She loved it so much that she immediately picked up the phone to share it with me and the readers of Cooking with Brandy. The recipe serves 2-3 people.
Preheat oven to 400°. Take two large pieces of aluminum foil and turn up the edges to form two shallow bowl. Place mushrooms in foil bowls with tops down. Top with brie slice and basil leaf. Drizzle butter over mushrooms and sprinkle with garlic powder. Bake in over for 5-10 minutes until brie starts to melt and mushrooms firm, dark and juicy.
Dani
June 8th – 14th, 2008
Well, another wonderful week has passed. Coupons clipped, groceries shopped, food prepped, and bellies bursting. This week’s menu had quite the variety but enjoyed by many. Most of the recipes are from cookbooks and other resources, but I threw in my “twist” when I could. From semi-homemade pizzas to slow-cooker recipes and on to luscious desserts, I recommend these dishes to the food lover in you.
Sunday, June 8th: After venturing through my cookbooks and then visiting the local super market to pick up the ingredients for this week’s concoctions, I returned home to endulge my kitchen obsession for, sad to say, seven hours. Sometimes, I get so caught up playing around in the kitchen, with my little tv tuned to the food network, that I lose track of time. Baby Zoey was in my belly just dancing away and other than a little ache in my feet, I was tickled pink to be making these creations.
This recipe is from a talented home cook and my friend, Dorothy. She shared this recipe with me when I needed a hot side dish for a vegetarian birthday party. Served with garlic bagel chips, this recipe was a big hit!
Ingredients:
Serves 6
Ingredients:
Serves 4 (3 caps each as a small appetizer)