on the table

I have been practicing baking a new bread every week. I loved the homemade breads my grandmother made when I was a child and I wanted to do the same for my beans. I also want healthier options for my family.  Our son has a peanut and tree nut allergy, so our bread options from the bakeries and stores are limited.  My thoughts on food allergies another day.  For now. I'm focused on cutting as many highly processed foods from our diets as possible.  This includes trying to eliminate high fructose corn syrup as well.

Here's what's on the table...Minestrone Soup and No Knead Bread

In my Pop's old neighborhood, they called it the poor man's soup.  If they were short on food for the week, they would take whatever they had in the fridge and make a pot of minestrone.

via-Pinterest

Ingredients~

2 zucchini cubed
2 summer squash cubed
2 cups of small pasta
1 1/2 cups sliced mushrooms
Olive oil
salt and pepper
2 carrots-don't worry about peeling
1 onion
3 stalks of celery with leaves
2 cans of beans (garbanzo, cannellini, or red kidney beans)
1 14 oz can of diced tomatoes
8 cups of organic chicken broth

(I have made this recipe with whatever veggies I have had on hand...you can't go wrong!)

Minestrone Soup

{adapted from The Pioneer Woman}

1. In a large stock pot drizzle some olive oil.  Cut up one onion, a couple of carrots (I have even used baby carrots cut up), and a couple pieces of celery. Cook them until they are lightly browned.
2. Next add 8 cups of organic chicken broth to the pot.  Bring all the ingredients to a boil and then reduce heat to low.
3. Next grab 1 or 2 cans of beans and drain them in a strainer. Red kidney beans, garbonzo beans, and cannelini have all worked
4. Throw those into the pot and let the soup cook for another 10 minutes
5. While this is cooking cut up your zucchini, squash, and mushrooms. (broccoli works great too) Spread them out on a baking dish.  Drizzle olive oil over the veggies, stir, and add some salt and pepper.  Cook them in the oven for 15-20 minutes at 500 degrees.  They will be added to the soup at the end.
6. After the beans have gone in choose any type of small pasta to throw in.  Let the pasta cook in the pot for about 10 minutes.
7. Check those veggies in the oven!
8. Now throw in a 14 oz can of diced tomatoes and the juice.  I cook it for another 10 minutes at this point. This is when I add salt to taste.  You may need several pinches of salt to give it a kick!
9. Make sure the pasta is done and then add your cooked veggies from the oven and mix it up!
10. Now it's time to dig in!  Don't forget to sprinkle on some parmesan cheese.  

No Knead Bread

I first saw this recipe at Elaina's blog A little bit country-a great blog if you haven't visited yet!
The original recipe is from Tania's blog  Ivy Nest another inspiring place to visit!

Tania lays it out fantastically, so i will let you pop over there to check it out!!  Here are the ingredients you will need..

Ingredients~

3  cups water, lukewarm

1 tablespoon instant yeast

1 tablespoon sea salt

6 1/2 cups plain white flour (or 5 cups white and 1 1/2 cups wholemeal)

And like the Italians say...bada boom bada bing...your done!