Thursday, November 3, 2016

White Bean & Cabbage Soup


  • 1 tablespoon butter or olive oil
  • 12 ounces of cubed salami 
  • 3 cloves garlic, minced
  • 1 half red onion, diced
  • 2 carrots, peeled and cut into circles
  • 2 parsnips, peeled and cut into circles
  • 2 stalks celery, diced
  • 3 cups shredded cabbage
  • 2 (15-ounce) cans Great Northern beans
  • 1/2 teaspoon dried oregano
  • 4- 6 cups vegetable or chicken broth
  • Kosher salt and freshly ground black pepper, to taste


--- Place butter, saLami, garlic, onion, carrots, parsnips, celery, beans and OREGANO INTO a 6-qt slow cooker. Stir in chicken broth and 2 cups water until Ingredients are covered. 

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in Cabbage about 20 minutes before serving. Add salt and pepper to taste. 

Tuesday, November 1, 2016

TWD: Peanut Butter Change Ups

       SHARING.... That is my first word choice from the gratitude list. And that is because, I was so excited to find out our "Tuesday's with Dorie" was starting up again with a whole new cookbook from Dorie Greenspan entitled "Dorie's Cookies". 
       For our first challenge I chose to make the "peanut butter change up" cookies on page 152-154. I was a little surprised that the recipe called for nutmeg, I would have never thought to add nutmeg to my peanut butter cookies. They were very yummy and I loved SHARING them with my family. 
        If you want more details or would like to join our group, check out my blog at