Pepe Salad

This fruit and pasta salad is one of my favorite side dishes from my childhood. It is always a crowd pleaser and is simple and easy to make. If you need a dish for a potluck or a side for a family dinner, try Pepe Salad.

Pepe is pronounced with two short E's like the e in "egg." When you go to buy it, it can be found in the grocery store's pasta section. Look for Acine de Pepe no. 44. It comes in a one pound box. The original recipe called for 1/2 lb of Pepe but I usually double the recipe and use the full box. The recipe below has been doubled and makes a enough to feed a crowd. If you are cooking for a small family, you might want to halve the recipe.

Cook and drain 1 lb of Acine de Pepe Macaroni. Wash in cold water and set aside.

Sauce
2/3 cup sugar
6 Tbsp flour
4 beaten eggs
Fruit juice from 6 cans of canned fruit (see below)

Drain and save juices of, set fruit aside
2 cans chunk or tidbit pineapple
2 cans of mandarin oranges
2 cans of fruit cocktail (I don't like the fruit cocktail so I usually add 1 extra can of mandarin oranges and 1 extra can of pineapple)

In a medium sized saucepan, mix the sugar and flour first with a whisk. This helps prevent clumps. Then add fruit juices and beaten eggs. Mix well and cook until thick over medium heat. Cool slightly and then poor over cooked macaroni in a large bowl with a lid. Add drained fruit. Mix and chill overnight.

Add 1 extra large container of cool whip (I think it's the 32 oz size). Mix thoroughly. Serve.


Regular Recipe (not doubled)

1/2 lb box of Acine de Pepe

Sauce:
1/3 cup sugar
3 Tbsp flour
2 beaten eggs
Fruit juice from canned fruit

Drain and save juices of, set fruit aside
1 can chunk or tidbit pineapple
1 can of mandarin oranges
1 can of fruit cocktail (I don't like the fruit cocktail so I use 1 can of mandarin oranges)

Add 1 small container of cool whip. Mix thoroughly. Serve.

Santa Maria Grilled Tri-Tip

I never used to buy tri-tip because I had no idea how to cook it. I loved eating it but didn't know how to prepare it and cook it well. This is no longer the case. When I make this tri-tip recipe, my family tells me it's one of the best meals I make. They all love it and gobble it up. It's really not hard to make so if you need a little help on cooking tri-tip, try out this recipe. You won't regret it. I found the original recipe on Allrecipes.com. You can find the original recipe here: Santa Maria Grilled Tri-Tip Recipe

Ingredients

Dry Rub
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1 tsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
1/4 tsp cayenne pepper

1 beef tri-tip roast (about 2 1/2 lbs)

Marinade
1/3 cup vegetable oil
1/3 cup red wine vinegar
4 cloves crushed garlic
1/2 tsp Dijon mustard (If you don't have this, that's okay. I've made it with and without Dijon)

Stir together dry ingredients in a bowl. Coat beef on all sides with spice mixture. Put beef into a glass dish. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine marinade and add to the glass dish. Turn beef to get marinade on all sides. Uncover and let sit at room temperature for 30 minutes. I often do the dry rub and marinade at the same time. It's probably better letting the dry rub sit on the meat for 4 hours before adding the marinade but if you're short on time, you can do both steps at once.

Cooking
I have a small rotisserie machine that I typically cook the tri-tip on. I cook a 2.5-3 lb tri-tip for 30-40 minutes until the center is about 140 degrees. Let rest for at least 10 minutes before cutting.

You can also pan fry this in a cast iron skillet or grill outside. Place meat on pre-heated grill or cast iron skillet. Brush with the garlic-vinegar mixture. Cook meat 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef reaches an internal temperature of about 130-140 degrees. (I find that the 130 is a little too rare for our family). Let rest for at least 10 minutes before slicing.

Enjoy!

I often double or triple the dry seasoning so I have extra on hand when I want to make a tri-tip.

Trippled Dry Rub
2 Tbsp salt
2 Tbsp pepper
2 Tbsp garlic powder
4 1/2 tsp paprika
1 Tbsp onion powder
1 Tbsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
3/4 tsp cayenne pepper

Sour Cream Cake

If you want a super quick and easy cake that is super delicious, this is it. The first time I tasted this I was like, WHAT IS THAT!? It was so yummy. It doesn't look as good as it tastes. However, it tastes amazing! It takes about 10 minutes to throw this together and then has to bake for 30 minutes. It's great for a simple dessert for guests or just for the family. I got this recipe from my friend Sahara.

Sour Cream Cake
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cocoa powder
1 cup sugar
1 cup sour cream
1 cup cold water
2 eggs
1 tsp vanilla

Mix all ingredients in a mixer. Pour into a greased 9x13 pan. Bake for 30 minutes at 350 degrees.

Frosting Sauce (This is half of the original recipe. It is so tasty but it is more than enough!)
1 cup whipping cream
1 cup sugar
1 cube butter (1/2 cup)

Mix together in a saucepan. Bring to a boil and boil for 3-6 minutes. Remove from heat and add 2 tsp vanilla. Pour hot sauce over top of the hot cake. You can poke holes to help it sink in better if you'd like. Serve hot.

Bacon Jalepeno Poppers

If you are following a Keto diet, these are one of my favorite appetizers that work well with Keto. They are delicious and everyone loves them. They save well too if they don't disappear right away. Great for a party or just a snack!

Bacon Jalapeños Poppers

About 15 jalapeños
1/2 cup cream cheese
1/2 cup cheddar cheese
1 package bacon

Cut and seed about 15 jalapeños. I use my strawberry huller to scoop the seeds out. It works great!
I lay the cut jalapeños on a cookie sheet with a layer of parchment on top. Mix together the cream cheese and cheddar cheese until combined. You can microwave it briefly if needed. (10-15 seconds). Add about 1 tsp of the cheese filling to each half of jalapeño. Open package of bacon and cut bacon into 1 1/2 inch pieces. Lay 1 piece of bacon on top of each jalapeño.

Bake at 425 degrees for 25-30 minutes. The jalapeños should look soft and the bacon should start crisping up. If they aren't done, leave them in for another 10 minutes.

Fresh Burrito

I was at my friend, Kendall's, house for dinner a couple of weeks ago. She made these burritos for dinner and they were so delicious! In the past couple of weeks, I've probably eaten one of these burritos at least every other day. Once I cook the chicken, it lasts for about a week in the fridge. I can then throw together a burrito in about 3 minutes! Here's how to make it:

Shredded Chicken:
Add about 3 chicken breasts to your crock-pot with half a jar of salsa (I prefer the green salsa but use whatever you have) Great way to use up those jars of salsa that get opened and linger in the fridge once the chips are gone! Turn your crock-pot on high and cook until you can shred your chicken with a fork. Use a little for your burrito and store the rest in the fridge.

Organic, whole wheat burrito size tortilla
Shredded chicken, warmed up
Shredded cheese
Avocado
Lettuce
Tomato
Sour Cream

Warm your tortilla in a pan and flip. Make sure it stays soft and doesn't become crunchy. Remove and add a little of all of the above ingredients. Fold in sides and roll up. Eat immediately!! This burrito tastes so fresh and is so quick and easy to make.

Variation: My husband prefers to make chicken tacos. He heats up small corn tortillas, adds chicken and then tops it with pico de gallo. Also delicious!

Spaghetti

Cook 1/2 package of extra thin noodles. 

Saute 1 chopped green pepper in lard, when mostly done add 1 lb. ground beef to brown.  Then add:

4 cloves garlic, minced

grind pepper over all

1/2 tsp. ground cumin

1 tsp. dried basil

1-2 TBSP ground oregano

Salt

1 4oz. can mushroom pieces
2 15oz. cans tomato sauce

Simmer, add to drained noodles, let sit for a bit for flavors to absorb.

Baked Potato Curls

This is practically a meal in itself, but also goes great with steak or anything else on the grill. It was designed for The Pampered Chef's Deep Covered Baker stone, but could be made in any casserole dish. I served it for my husband's birthday, with grilled steaks and a tomato and fresh mozzarella salad, and he said the meal was better than going out to a steakhouse!

Peel and slice 4 potatoes and place in casserole dish. Chop 1 bunch green onion tops and place in medium bowl. Fry 4-5 strips bacon and chop into fine bits, then add to green onions (real bacon bits work fine, too). Press 2 garlic cloves into bowl and mix with one cup shredded cheddar, 1/2 cup sour cream and 1/4 cup melted butter. Mix together and spoon over potatoes. Cover; bake at 400 for 20 minutes or until potatoes are tender.

Meatless Tacos

Another great way to use up the abundance of squash this time of year. My husband and I loved this. The jury was split as far as the kids were concerned, but hey, at least one of them liked it! I think other veggies would be good as well, such as chopped bell pepper, onion, garlic, etc.

3 T. olive or vegetable oil
1 cup cubed potatoes
2 cups cubed zucchini
1/2 cup corn
1/2 cup chopped tomatoes
1 tsp. chili powder
dash salt and pepper
12 taco shells
Toppings as desired: shredded cheese, chopped tomatoes, sour cream, green onion, chopped cucumber

Heat taco shells according to package directions.

Heat oil over med-hi heat. Saute potatoes for 8-10 minutes or until tender. Add zucchini during the last few minutes. Stir in remaining ingredients except toppings. Fill heated taco shells and top as desired.

Spiced Carrot-Zucchini Bread

Everyone's probably baking lots of zucchini bread right now, and here is a recipe with a slightly different twist. My cousin, who is deployed in Afghanistan, said the zucchini bread I sent him was the only one he got that was still moist. My aunt asked me how I did it, and I'm not exactly sure, as it was a while ago!! The only thing I can think of was that I sent him a loaf of this bread, and the carrots kept it moist. Even if I'm wrong on that part, it's still a yummy, easy bread. The spices seem to be louder than in regular zucchini bread. Perhaps the carrots set them off? I like that aspect, but if you're not a huge cinnamon or cloves fan you may consider reducing them a tad.

from The Pampered Chef


2 1/4 c. flour (I usually use 3/4 - 1 cup of whole wheat)
3/4 c. sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder (original recipe calls for 1/2 tsp. I live at high altitude and reduce it)
1/2 tsp. salt
1/4 tsp. ground cloves
3/4 c. finely chopped carrots - I don't know who has time to finely chop carrots when you could just shred them! That's what I always use. I've also subbed shredded apple in a pinch
3/4 c. finely chopped zucchini (same as above!!)
1/2 c. coarsely chopped nuts
2/3 c. vegetable oil
1/2 c. milk
2 eggs, lightly beaten


Preheat oven to 350. Spray bottom only of greased loaf pan with Pam. In large bowl, combine dry ingredients. Add remaining ingredients; stir just until dry ingredients moistened.


Spoon batter into pan. Bake 65-70 min. or until cake tester inserted in center comes out clean. Cool in pan 5 min. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely before slicing.

Corn Edamame Salad

In the words of my friend Jen, this "tastes like summer". It came from Parents magazine, as a way to try to get kids to eat veggies. They might try it if they like corn. But adults love it, too!!

3 ears corn
2 Tbs. plus 1 tsp. olive oil, divided
1 1/2 cups frozen shelled edamame, cooked and drained
1 tomato, seeded and chopped
1/2 slivered green sweet pepper, or your favorite color
2 Tbs. red-wine vinegar
1 clove garlic, minced
Salt and pepper to taste

1. Husk corn and brush with 1 tsp. oil. Grill on medium heat about 15 minutes, or until tender, turning occasionally to brown evenly. Remove and let cool.

2. Cut kernels from the corncobs into a large bowl. Add edamame, tomato and pepper. In a small bowl, whisk together the remaining oil, vinegar, garlic, salt and pepper. Stir dressing into corn mixture. Serve at room temperature or cover and chill for up to 3 days. Makes about 6 cups.

Note: I also have subbed 1 can corn, drained, rather than grilling the corn.

The New York Times No-Knead Bread

This bread is very low-maintenance and tastes like it's not! Be sure to use instant yeast, not to be confused with Rapid Rise. I did, and it took me awhile to figure out what I was doing wrong! Although my friend who gave me the recipe always uses Rapid Rise. Not sure why it works for her and not me! It comes out crusty on the outside, spongy in. Delicious with butter, or jam.

3 c. all-purpose or bread flour, plus more for dusting
1/4 tsp. instant yeast
1 1/4 tsp. salt
cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 c. water, and stir until blended. Dough will be sticky and shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 min.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. Put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least half-hour before dough is ready, heat oven to 450. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into it, seam side up; it may look like a mess but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighen out as it bakes. Cover with lid and bake 30 min., then remove lid and bake another 15-30 min, until loaf is beautifully browned. Cool on a rack. Makes 1 1/2 lb. loaf.

Chicken and Barley Soup

We are still having rainy, gloomy weather in Glenwood Springs, which to me is a perfect reason to make soup in my crock pot and smell it cooking all day long! My hubby loves this because of the barley. I served it with No-Knead Bread. From Susan Richardson of Libertyville, IL.

1 cup thinly sliced celery
1 medium onion, coarsely chopped
1 carrot, cut into thin slices.
1/2 cup medium pearled barley
1 clove garlic, minced
1 cut up whole chicken (about 3 lb)
1 T. olive oil
3 1/2 c. chicken broth (I used 1 cup broth and the rest water as I think the chicken makes its own flavorful broth and doesn't need added salt)
1 can (14 oz) diced tomatoes, undrained
3/4 tsp. salt (I left it out)
1/2 tsp. dried basil (I used about 1 tsp., plus 1 tsp. rosemary because I love it!)
1/4 tsp. black pepper

1. Place celery, onion, carrot, barley and garlic in slow cooker.

2. Remove and discard skin from chicken pieces. Separate drumsticks from thighs and trim back bone from breasts. Save wings for another use. Heat oil in large skillet over medium-high heat; brown chicken pieces on all sides. Place chicken in slow cooker.

3. Add remaining ingredients to slow cooker. (I left out the herbs and added them about 20 min. before serving for stronger flavor) Cook on low 7-8 hours or high 4 hours or until chicken and barley are tender. Remove chicken; separate chicken from bones and cut/shred into bite-size pieces. Discard bones. Stir chicken into soup. Makes 4-6 servings.

Apple-Feta Tossed Salad

Delicious! Perfect for winter when it's hard to find veggies for your salad. From Taste of Home magazine.

2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 medium green apple, chopped
1/2 to 1 cup crumbled feta cheese

DRESSING: (I added a little olive oil to help tone down the vinegar)
6 tablespoons white wine or rice vinegar
2 tablespoons finely chopped onion
1-1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper

In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350° for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack. (I just used candied walnuts which I bought to save a few minutes)

Meanwhile, in a large bowl, combine the romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts. Yield: 12 servings.

Creamy Cucumber Bites

These are a big hit everywhere I take them! From Charissa Stiefvater of Schaumburg, IL.

8 oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 oz pkg. ranch salad dressing mix
1/2 t. dill weed (I use at least a full tsp, sometimes more)
1 loaf sliced party rye bread (usually found near the deli)
1 cucumber, thinly sliced
Garnish: dill weed

Combine first 4 ingredients in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve. Makes 2 dozen.

BUFFALO CHICKEN WING DIP

Read more about it at www.cooks.com/rec/view/0,1715,132180-255196,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 can chicken (large size)
1 8 oz. brick cream cheese
1/2 c blue cheese dressing (I left this out)
1/4 c cayenne pepper sauce (or about 2/3 c. wing sauce)
1 pkg. shredded Monterrey Jack cheese
celery sticks, crackers or corn chips

Melt cream cheese over medium-low heat. Once creamy, add blue cheese, hot sauce, and chicken.
Remove from heat, fold in 1/2 pkg. of shredded cheese.

Pour into square 8x8 oven-safe dish. Top with remaining cheese. Bake at 350°F until cheese is melted and bubbly.

Serve with celery sticks, crackers or corn chips.

Instant Oatmeal

OK, admittedly I am not a huge oatmeal fan, but I eat it (and serve it to my kids) often because it's so cheap and so good for you! But compared to cereal or toast, it's a little time-consuming when you've got hungry kids waiting. So when I stumbled on this recipe for making your own instant oatmeal, I was really excited. I hardly ever buy the prepackaged kind because it's so much cheaper (and healthier) to make real oatmeal.

Back to the not-being-a-fan part, oatmeal is much easier for me to eat with various toppings such as chopped apples, nuts, dried fruit, chocolate chips, etc. So I decided to improvise a little bit and made the first batch with Craisins, sliced almonds and dried chopped apples. I'm looking forward to experimenting with some other types of whole grains next time, too. But here is the recipe as it appeared in Woman's Day magazine.

18 oz. container quick-cooking oats.
1 envelope (3.2 oz) nonfat dry milk (which I didn't have, so I just left it out. It still turned out fine)
1/2 cup firmly packed brown sugar
1 cup raisins

In a large bowl, combine all ingredients. Transfer to an airtight container. To serve, scoop 1/2 cup oatmeal mix into a bowl and add 1/2 cup water. Microwave on high for 1 minute. Makes about 16 servings.

Zesty Pecan Pasta

This turned out really yummy. The sauce reminds me a little of artichoke dip, and would be great even without the pecan topping, maybe as a side dish (served over the pasta). From Southern Living magazine.

1/2 cup finely chopped pecans
1/4 cup chopped fresh parsley
1 tsp. lemon zest
1 (12 oz) package linguine
1 (14 oz) can quartered artichoke hearts, drained (make sure they are NOT marinated)
1/2 cup freshly grated Parmesan
1 (3 oz) package cream cheese, softened
3 T. olive oil
2 garlic cloves (a litttle strong. One might be sufficient if you're not a huge garlic fan)
1/2 tsp. freshly ground pepper
salt to taste

1. Heat pecans in a medium nonstick skillet over medium-low heat, stirring often, 5-7 min. or until lightly toasted and fragrant. Remove from skillet. Let cool 5 min. Stir together pecans, parsley and zest.

2. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.

3. Process artichoke hearts and next 5 ingredients in food processor or blender until smooth, stopping to scrape down sides as needed. Add 1/4 cup reserved cooking liquid. Pulse 3-4 times until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.

Chinese Chicken Morsels

Yum! The marinade for this is so delicious, and unique. My only change would be to use a little less lemon if you're using bottled juice. If using fresh, the entire amount would probably be OK. Also, I don't know what cut of "dark chicken" the authors used, but I used thighs, and they just don't cut into "cubes"! :) Mine turned out more like little piles, but were still so tender and juicy. I'm a big dark chicken meat fan! But these would be great with white meat, too. From Once a Month Cooking cookbook.

1 lb. boneless, skinless dark chicken
1/2 c. lemon juice
1/4 c. soy sauce
1/4 c. Dijon mustard
2 tsp. vegetable oil
1/4 tsp. cayenne pepper (gives it a tasty kick without being too spicy for my little ones)
1 c. uncooked rice (Jasmine is perfect for this)

Cut chicken into 1 inch cubes.

In medium bowl, mix next 5 ingredients. Place chicken pieces in marinade and refrigerate, covered, for several hours, or freeze in large ziploc for later use.

Remove chicken from marinade, reserving marinade. Place chicken cubes about 1 inch apart on broiler pan sprayed with Pam. Broil 4-5 inches from heat for 7 minutes.

Brush with marinade. Turn chicken cubes and broil another 4 minutes.

Meanwhile, prepare rice according to package directions.

Heat remaining marinade (I boiled mine a few minutes to sort of sterilize it). Serve chicken and marinade over rice. Makes 4-5 servings.

Wine Poached Chicken

I was a little disappointed by this. The flavor of the wine just didn't infuse the chicken as much as I was hoping, and the sauce is so thin it's hard to get much with each bite. Maybe thicken it (the sauce) with corn starch at the end? It is lowfat, though, and very quick and easy. From Simply Colorado cookbook.

4 boneless skinless chicken breast halves
1/3 lb. fresh mushrooms, sliced
1/2 tsp. salt
1/2 tsp. dried tarragon leaves (which I didn't have, thyme made a nice substitute)
1/4 tsp. pepper
2 T. fresh parsley, chopped
3/4 c. dry white wine

Saute mushrooms over medium heat until just starting to cook down. Add chicken to skillet; sprinkle evenly with salt, tarragon, pepper and parsley. Pour wine over chicken. Cover and simmer for 15 min. or until chicken is tender. Serve with sauce left from skillet. Serves 4.

Curried Cauliflower-Ginger Soup

My 3 year old and 20 month old ate their big bowls full of this soup without stopping and without being asked a single time to "take a bite".  That says a lot!  :)  I wouldn't say this is absolutely delicious, but it is pretty good.  Definently do add a chunk of butter to each bowel - it calms the sharpness of flavor from the spices.  (It isn't "hot" spicey).

Curried Cauliflower-Ginger Soup


Serves 4 – 6 as a starter to a meal
Ingredients:
1 medium onion – chopped
1 small stalk celery – sliced
1 whole medium sized cauliflower – chopped in large chunks
1” piece ginger – peeled and minced
4 cups homemade chicken stock or water, or a combination
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon garam masala
½ teaspoon turmeric
unrefined sea salt and freshly ground pepper to taste
Good quality butter for serving
Chopped cilantro for garnish (optional)
Preparation:
In a small dish, stir together the cumin, coriander, turmeric and garam masala. Set aside. Place onion, celery, ginger, and liquid in a medium soup pot. Bring to a boil, reduce heat to low and simmer 7-8 minutes. Meanwhile heat a small skillet over a medium flame. Add the spice mix and stir with a wooden spoon or spatula to keep it moving over the heat. When it becomes fragrant and barely darker in color remove from the heat and add to the soup, along with the cauliflower. Cover, raise the heat again to boiling, reduce heat and simmer 5 minutes. Remove from the stove.
Puree soup until smooth, and ladle into serving bowls, accompanied with a dollop of fresh butter and some chopped cilantro if you like.

I served this with fried battered fish and steamed sweet potato chunks.  The kids cleaned their plates! 

Recipie from here: http://www.candida-cure-recipes.com/homemade-vegetable-soup-recipes.html