Since I'm am, as usual, a day late and a dollar short, I want to take this time to belatedly honor all of our Veterans. If I could find it, I would have also included the photo of my late father-in-law in his Navy picture. My dad (ret.) and brother represent the Montana Air National Guard in this picture, although Justin also served in the U.S. Navy and is now a member of the Oregon Air National Guard. My thoughts also turn to Tiana's former pen pal, Jaime Ibarra of the U.S. Army (we haven't heard from him in awhile -- perhaps due to the stress of lengthy deployment?), and many others. Thank you.
On Monday at school they had a Veterans' Day assembly. Tiana chose to sing a solo in honor of the veterans and the price they have paid that we might be free. There will hopefully be a video of it soon that I can upload (I took it, but my friend has to transfer it to DVD before I can transfer it here!), but if you would like to HEAR her sing, to the right, click the "down" arrow in the "Select a Podcast or mp3" box and select "God Bless USA solo" and the press "play". Like I said, the video will come shortly -- I hope!
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Tonight it is a very typically wet Seattle fall night. I thought it would be quite fitting to have soup for dinner. I used one of my favorite recipes that I got from my mother-in-law and I'm quite sure she wouldn't mind if I shared it with you! This makes TONS!! Beware!!
Main Dish Minestrone
6 Tbs. butter or margarine
3 large carrots, sliced
2 medium celery stalks, sliced
2 medium onions, diced
1 small garlic clove, minced
1 small head of cabbage, coarsely sliced (about 1½ pounds)
1- 16oz can Tomatoes (has anyone ever seen one?!?!)
1/3 c. regular long-grain rice or orzo (I used shells)
2 tsp. salt
2 tsp. Worcestershire sauce
¼ tsp. oregano
¼ tsp. pepper
4 medium potatoes, peeled and cut into bite-sized pieces
4 beef bouillon cubes
2 large zucchini, sliced
2-15¼-19 oz. cans kidney beans, drained
1-10 oz. pkg. frozen spinach
½ c. grated Parmesan or Romano cheese
About 1½ hours before serving:
In 8 qt. Dutch oven or stockpot over medium-high heat, in hot butter or margarine cook carrots, celery, onions, garlic, and cabbage until vegetables are browned, about 20 minutes stirring frequently. Add tomatoes with their liquid, next 8 ingredients, and 8 cups water, over high heat, heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook over medium heat until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with Parmesan cheese. Makes about 18 cups or 9 main-dish servings. About 285 calories per serving.
6 Tbs. butter or margarine
3 large carrots, sliced
2 medium celery stalks, sliced
2 medium onions, diced
1 small garlic clove, minced
1 small head of cabbage, coarsely sliced (about 1½ pounds)
1- 16oz can Tomatoes (has anyone ever seen one?!?!)
1/3 c. regular long-grain rice or orzo (I used shells)
2 tsp. salt
2 tsp. Worcestershire sauce
¼ tsp. oregano
¼ tsp. pepper
4 medium potatoes, peeled and cut into bite-sized pieces
4 beef bouillon cubes
2 large zucchini, sliced
2-15¼-19 oz. cans kidney beans, drained
1-10 oz. pkg. frozen spinach
½ c. grated Parmesan or Romano cheese
About 1½ hours before serving:
In 8 qt. Dutch oven or stockpot over medium-high heat, in hot butter or margarine cook carrots, celery, onions, garlic, and cabbage until vegetables are browned, about 20 minutes stirring frequently. Add tomatoes with their liquid, next 8 ingredients, and 8 cups water, over high heat, heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add beans and frozen spinach; cook over medium heat until spinach is cooked and beans are heated through. Add more water if necessary; soup becomes thick upon standing. Serve with Parmesan cheese. Makes about 18 cups or 9 main-dish servings. About 285 calories per serving.
