Category: Oregano

Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

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Ingredients

2 large onions, diced
4 stalks celery, chopped
4 large carrots, chopped
4 pounds potatoes, diced
2 tablespoons minced garlic
1 tablespoon dried dill weed
1 tablespoon dried oregano
2 tablespoons olive oil
Vegetable broth to cover
Ground pepper to taste
Parsley for garnish

Directions

Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
Drizzle the olive oil over the mixture.
Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
Cook on High until the vegetables are tender, about 6 hours.
Remove some of the potatoes and broth and puree to make the broth creamy.
Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
Garnish with parsley.

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Zucchini Rissoles

9/22/2021

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Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.

Ingredients
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
• Ketchup
Directions

Using a box grater, grate the onion into a large bowl.
Add panko, and mix shortly to coat in the onion juices.
Grate the zucchini and carrot into the bowl.
Add the remaining Rissoles ingredients. Mix well.
Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
Serve with ketchup.

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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions
12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots
3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks
2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes
2 cans pureed tomatoes
½ can tomato paste
4 containers vegetable broth
3 cups Northern white beans, cooked
4 Tbsp. Worcestershire sauce
4 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. ground Thyme
2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions

Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
Add onions, garlic and cook until onions soften (2-4 minutes).
Add carrots and celery and cook about 5 minutes.
Add the dried herbs and bay leaves.
Add the cabbage and stir, cook for about 5 minutes.
Add all the tomato items and stir.
Add all the broth, stir until incorporated, then add Worcestershire sauce.
Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
Taste and adjust seasonings to your liking.
Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
Use the mashed white beans to thicken the soup to your liking.

You can also add meat or shrimp to make the soup a little more robust.

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Slow Cooker Creamy Potato Vegetable Soup

Zucchini Rissoles

Janet's Tomato Vegetable Soup/Stew

Ingredients

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