Thomas Family Minestrone

Okay so this recipe is a game changer, nay a life changer. Get ready for the transformation that is about to be. This recipe has until this day, been a secret family recipe that has been perfected by my brother Jeremy and has been turned gluten free by yours truly. It has adorned our kitchen table nearly every single Christmas day for our traditional big italian Christmas dinner. I have hesitated to post this recipe due to the special significance it holds in our family. This is the first time it has ever graced the internet (not even in an email) and somehow I feel like a traitor but to keep up with technology and to preserve this recipe for future generations, I'm going to post it. Family please forgive me.

Here is what you need. Understand that this is for a larger party size that you share with friends and family. But you are only a family of four? Have no fear, it freezes very well and you will love the leftovers so there may be nothing left to freeze. You can always halve this recipe if needs be too. This meal is notorious for being one of those recipes that is Oh-So-Much better the next day after flavors have melded. Seriously please don't even taste in until after a day. Anyways, you will need:

2 cans garbonzo beans

2 cans kidney beans
2 cans kernel corn
1 large can italian stewed tomatoes
1 small can of crushed tomatoes or petite diced tomatoes
12-16 cups Beef Stock (make sure the brand you choose contains no modified food starch/ gluten, I prefer Kitchen Basics. Please note that although most Better than Bullion varieties are safe, Beef is NOT gluten free)
4-5 small zucchini
1/2 head of green cabbage
1 extra large white onion
2 large handfuls of green beans snapped into  1-2 inch peices (optional and only if in season but do not used canned)
1 lb gluten free corn spaghetti pasta (broken into 1 inch pieces)
2 cups shredded fresh parmesean reggiano cheese
1 lb ground turkey
1 lb ground fresh italian sausage (ask the butcher to make sure it is GF)
2 eggs
1 can italian bread crumbs approximately 2-3 cups ( Use gf bread crumbs and mix with Italian spices until fragrant or make you own with gf croutons in your Blendtech or food processor)
Crushed red pepper
6-8 cups DRY red wine
3 Cloves Garlic
1-2 cups Worcestershire sauce (gf)
1 TB dried Oregano
Nutmeg 
Cinnamon
Pepper
Garlic Salt


I know, I know I'm using very broad measurements here. Unfortunately this recipe works that way. Start small then add more and more as it cooks down.

To start add all fresh veggies (reserving 1/4 of the white onion for later) and cans to a very large stock pot. Be sure to add in the liquid from the cans from everything but the kidney beans which you can rinse. Add in 1 cup of gluten free Worcestershire Sauce (at the time this was posted Lea & Perrins is gluten free and French's is NOT), Add 4 cups of dry red wine (my rule of thumb is the cheaper the wine, the better it is for cooking. I like to use a Cabernet Sauvignon for this recipe), and 8 cups of beef stock and bring to a boil. While the pot is starting to boil add in your dried oregano, and a 3-4 dashes of cinnamon, nutmeg, and dried red pepper. Let this concoction simmer at a shallow boil for up to two hours. As it starts to boil down a bit add the remaining liquid as needed up and in even ratios up to 4 cups of dry red wine, 8 cups of beef stock, and 1 cup worcestershire sauce to taste.

While your stockpot is boiling you are going to start making the meatballs. In a large bowl combine with your hands the italian sausage, ground turkey, breadcrumbs, 1 tablespoon of worcestershire sauce, and a few dashes each of garlic salt, pepper, nutmeg, and cinnamon, 1/4 grated onion. Now add another dash or two extra of cinnamon and nutmeg. Do not make these with out the nutmeg and cinnamon. Believe it or not, those two spices in the meatballs, make the soup. It is absolutely not the same without those spices. Add in one egg and check the consistency. If it sticks together very well and you can form small meatballs that stay together keep there form stop here. Otherwise add in one more egg. Form small meatballs between the size of a quarter and a half dollar. Once all meatballs are formed, slowly drop in the meat balls to the boiling soup mixture and continue cooking for a half hour. Once they have been in for a half hour take out a meatball and cut in half to ensure they are cooked throughout. If you are going to serve this soup tomorrow, turn off the heat and cool slightly before refrigerating, adding the spaghetti when you are warming the soup the next day. If you are going to serve this recipe today add in your spaghetti that is cut into 1-2 inch pieces and continue cooking for another 10 minutes before removing from heat to allow a little time to rest before serving. Again I strongly suggest cooking this a day in advance so that the flavor melds properly. Serve with a generous sprinkling of Parmesan Reggiano cheese on each bowl. From my family to yours, Enjoy!

Hearty Harvest Marinara Sauce

I preface this recipe by saying this sauce is a very big deal around here. It will make a mess and it will take several hours. However it has an amazing flavor and it's a great recipe to have in the freezer to pull out before work or life in the morning when you know you are going to have a busy filled day. It also seems to make the Winter go quicker and you still feel like you have some vine ripened magic happening in your snowy backyard. If you have children, they will be none the wiser that they are eating something healthy as the sauce is smooth because the veggies are pureed. This recipe makes between 12-18 quarts depending on the size of your tomatoes and how long you let it simmer down. To all those of you who want something to do with all the tomatoes, peppers and zucchini's from your garden at harvest time, here you go! I myself got all my veggies and fresh herbs at one of the larger local farmers market all for about $25. You will need:

40-50 garden fresh tomatoes

2 - 8 oz. package mushrooms 

1 large fresh garlic bulb

1/3 cup kosher or sea salt (or more depending on taste)

1 Tablespoon pepper

2 tsp red pepper flakes, optional 

8-10 large unpeeled carrots 

1 bunch celery

4 medium white onions 

1 large zuchini
1 large yellow squash

3 Tablespoons olive oil

5 Tablespoons fresh basil - save for very end!

2 Tablespoons sugar

4 cans tomato paste for thickening

I also added 1 tsp. dried oregano

1 tsp. dried parsley

1 tsp. dried thyme 

1 tsp. dried rosemary

All veggies and spices and their quantities are optional. Use however much of whatever you have! You will also need two large pots, a powerful blender (I used a Blentec) and several ziplock quart and gallon size freezer bags. I filled the quart sized bags for when I knew there would only be 2-3 of us enjoying a meal or for a pizza, and the gallon sized bags for when we are entertaining a larger group or wanted leftovers.

Use a food processor or blender to puree all the veggies, onions and garlic except the tomatoes which yes I know are technically a fruit -save these for later. This will most likely take several blenders full. I gave the washed veggies a rough chop, then put them in the blender with one to three tomatoes at the bottom (The less tomatoes the better at this point as you are going to sauté the veggies after this) The tomatoes at the bottom usually gave the blender just enough liquid to chop the rest of it. For a meatier sauce, don't puree your veggies, just chop them finely.

Once the veggies are all pureed, put them into a pot with the olive oil and let them sauté over medium to medium high heat for about 15 minutes. Add all the seasonings. Then equally separate the pureed veggies into two pots. To start your tomatoes, I would wash them, cut out their belly-buttons and cut them in half. Fill the blender and puree.  Also start adding a little of the tomato paste to your blenders full of tomatoes so that it mixes in well. If you don't do this and add it directly to the stock pot, it will clump and eventually scorch. Again, pour equal amounts of tomato puree into each pot. Stir well and allow sauce to simmer for 2-4 hours on low without the lid, stirring at least once every 10-20 minutes. I say this because one time I was making this and I left it for about 45 minutes without stirring to come back to stuck on the bottom scorched nastiness that left that stock pot of sauce ruined. Sauce should reduce about one third. Add the fresh basil right before serving or freezing. Taste the sauce to make sure it doesn't need any more salt/sugar/seasoning. (If you are using fresh tomatoes, you may need more salt/sugar to balance the acid.) Let sauce cool then freeze in bags/tupperware for later meals.

You can also add up to 4 pounds of ground turkey or italian sausage, which I didn't. By all means, you can add it, or any other ground meat to your sauce. I figure it takes about 3 minutes to brown ground beef/turkey/sausage, and sometimes, I just prefer no meat (like if I am using the sauce for pizza or calzone). The best part? It tastes awesome!  Enjoy!

Three Cheese Hashbrown Quiche

This is a great dish when you are serving breakfast or brunch to a crowd. We have made it a few times for my husbands coworkers when he is in charge of friday breakfast for his team. This is an easy and yummy recipe that I think you will really enjoy. You will need:

5 cups, shredded frozen hash browns, thawed and drained
1/2 stick butter, melted
6 large eggs, beaten
1 cup  cream, half-and-half, or milk
6 oz package of softened cream cheese
1 cup diced cooked ham (or bacon)
1/4 cup thinly chopped green onions for filling
1/2 small yellow onion for crust shredded
1 cup mushrooms chopped
1-2 cups sharp shredded Cheddar cheese
1-2 cups Monterey Jack cheese
1/4 tsp nutmeg
1/4 tsp mustard
1 tsp sugar
1 tsp baking powder
1 teaspoon sea salt
1 dash of freshly ground black pepper

First preheat your oven to 450 degrees F.  Gently press the drained hash browns between paper towels to dry them as best as possible. I even like to roll them up like a newspaper in a spiral style while firmly pressing down. You can also use a ricer to try to get out some of the liquid. In a 13x9 pyrex pan that has been sprayed with non stick cooking spray, toss the hash browns with the melted butter (and white onion optional) into the pan. Press them firmly into the bottom and up the sides to form a crust. Bake at 450 for 25 to 30 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, blend together cream cheese and eggs until well mixed. Its best to start beating the cream cheese and add one egg at a time. Add in the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Enjoy!