Classic Minestrone Soup

Oma J. 

Recipe Found HERE

1 Tablespoon olive oil

1 cup yellow onion, ½" dice 

1 cup celery, ½" dice

1 cup carrots, ½" dice

1 cup zucchini, ½" dice

1 cup yellow squash, ½" dice

1 Tablespoon, minced garlic

2 Tablespoons tomato paste

28 ounces diced tomatoes, canned with juice

4 cups unsalted vegetable stock, plus more to thin out soup

1 teaspoon (10 g) kosher salt

2 sprigs rosemary

1 bay leaf

1 teaspoon chopped oregano, or ½ teaspoon dried

15 ounces cannellini beans rinsed and drained

1 cup green beans, trimmed and cut ½" pieces 

black pepper, to taste

1 cup dried ditalini pasta, optional 

2 teaspoons chopped parsley 

Spinach, add handfuls of spinach to individuals servings if desired

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Heat a large Dutch oven or stockpot over medium-high heat and add oil. Once hot, add the onions, celery, and carrots, and sauté until lightly browned, 5 minutes. Add zucchini and yellow squash, and sauté for 2 minutes. Add garlic and sauté for 30 seconds. 

Add tomato paste and sauté for 30 seconds. Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, and stir to combine. Turn the heat to medium and bring the liquid to a vigorous simmer. 

Add beans and pasta to the pot, and cook until pasta is al dente, about 10 minutes. Add green beans to the pot and cook until tender and bright green, about 3 minutes. 

Remove rosemary sprigs and add more vegetable broth to thin out the consistency, about 1 to 2 cups. Taste and season with more salt and pepper as desired. Garnish with parsley and serve hot.

Whole Wheat Oatmeal Chocolate Cookies

Recipe Found HERE

I typically will double this recipe and freeze extras for later.

4 Tablespoons (50 grams) raw or turbinado sugar 

1/4 cup dark (95 grams) light or dark brown sugar (I cut this in half from the original recipe)

1/2 cup (115 grams) unsalted butter, at room temperature for a hand-mixer; cold is fine for a stand-mixer 1/2 teaspoon fine sea salt 

1 large egg 

3/4 teaspoon vanilla extract 

1/2 teaspoon baking soda 

3/4 teaspoon baking powder 

3/4 cup (95 grams) whole wheat flour 

1/4 cup (25 grams) wheat germ, wheat bran, oat bran, or finely chopped nuts (I like pecans) 

1 1/2 cups (120 grams) old-fashioned rolled oats

1 cup (6 ounces) dark chocolate, chopped into chunks 

Flaky sea salt, optional 

Heat oven to 350 degrees F and line a large baking sheet with parchment paper. 

In a large bowl, beat sugars, butter (if cold, in chunks), and salt together until fluffy. Add egg and vanilla, and beat until mixed. Sprinkle baking powder and baking soda over batter and beat until very well-combined, then a few more times around the bowl. Scrape bowl down. Add flour, wheat germ, oats, and chocolate and mix just until the flour disappears. 

Arrange 3-tablespoon mounds of cookies 3 inches apart on the baking sheet. Sprinkle each with a couple flakes of sea salt. I like to throw them in the freezer for 20-30 min so they don't spread as much when baking. 

Bake for 12 to 14 minutes. Cookies will be golden brown all over. Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack. 

Extra dough will keep in fridge for 3 days, and longer in the freezer. I like to scoop then freeze it on a tray; once solid, I’ll pack them tightly in a freezer bag. You can bake them directly from the freezer; it usually only takes 1 to 2 minutes longer.