Mama Ed's Authentic Homemade Salsa

What you need:
3- 15 oz cans diced tomatoes
 ** Blend 2 cans with your peppers, reserve one unblended to mix in at the end
1 Large white onion chopped small ( use less if it seems like to much for your liking)
3 long green peppers seeded (anaheim)
3 yellow chili peppers seeded ( I found mine at Sprouts Grocery Store)
2 Jalepeno Chili Peppers seeded
1 Serrano chili pepper seeded
8 cloves of garlic
1 bushlel cilantro chopped
1 TBL cumin
1 TBL garlic powder
1/2 TBL sea salt
1 tsp chili powder










What to do:

In a blender or food processor, blend 2 cans tomatoes, garlic, and all chili's after seeded and tops chopped off. Add chili blender mix to chopped onion, chopped cilantro, 1 can unblended tomatoes, and seasonings. Chill and Enjoy with your favorite chips, on eggs, or even as a healthy snack over cottage cheese.

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Italian Sausage and White Bean Soup

What you need:
2 TBS pure olive oil
2 LBS italian sausage
2 oz thinly sliced prosciutto minced
2 medium onion - medium dice
3 medium carrots diced
2 medium celery stalks diced
1 tsp dried thyme
3 - 15.8 oz cans white beans drained
1 quart chicken broth + 1 can
4 garlic cloves minced
1/2 cabbage chopped
1TBL parsley and thyme or to taste
garlic powder, salt to taste

What to do:

Heat oil in soup pot on med high heat, when pan is hot add sausage, cook turning once or twice until browned on all sides, 8-12 minutes. Remove pan from stove, when cooled cut into 1/4 " slices or break up while browning in pan.

Add prosciutto, onions, carrots, celery, thyme, garlic, and parsley. Brown 8-10 minutes, stir often. In a small bowl mash 1 can of beans. Add broth to pot, beans whole and mashed, and sausage. Cover and bring to a simmer, reduce heat to medium-low simmer, partially covered 20 minutes. Add chopped cabbage 10 minutes through. Then let rest at least 10 minutes before serving. Freeze for up to 1 year or Refrigerate for 3-5 days.

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Bruschetta with Fresh Basil

Whats needed:

2 tbl garlic olive oil
3 tbl balsalmic vinegar
2 large garlic cloves pressed or minced                                                                                                                                                               (Feel free to add more)
2 tsp garlic powder
1tbl parsley
1 tsp italian seasoning
1/2 tsp herbs de province
1 tbl dried basil
1 tbl fresh basil, reserve a small amount for garnish if you would like
sea salt to taste
3 tbl red onion diced small
1tbl or more shredded Parmesan cheese
4 roma tomatoes diced small

What to do:

This is so easy, put all ingredients except last two listed in a bowl. So put all the seasonings, olive oil, and balsamic vinegar in a bowl and mix. Then add in the diced tomatoes and red onion, Mix well and
let stand for at least 15 minutes or while you make dinner.

 

Then drain it through a mesh strainer (or any strainer will work, you just may lose some tomatoes and such). Shake the strainer a couple times to really make sure all the extra juice comes off. Then add bruchetta mix back to bowl, top with fresh chopped basil and shredded parmesan cheese. Serve with your favorite garlic toast/bread.


Recipe adapted from My Mama 

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