Back At It: Souper Sunday!

I've had so much on my plate for the last several months that my blog was put on the back-burner.  I am a bit excited to be able to get back at it again.  I have found that I really enjoy writing and this is a great tool to share everything from recipes to the difficult choices in life.  I have several recipes and home projects to share in the upcoming month, as well as some new kid projects.  Throw in a few thoughts on parenting and some ways for "mommy time" and that will keep the posts a-flowin'.

Recently there's been a post floating around Facebook for Lasagna Soup.  It looked delicious, so we gave it a try for dinner last night.  Yum!  I made some adaptations and kept it dairy-free and the result was a hit and approved by the pickies!  Eating as much organic as we can is very important to us.  Thanks to Target stocking so many organic products now, I was also able to make the soup using nearly all organic products:  tomatoes, chicken broth, and spices.  Awesome result!

Lasagna Soup

Adapted from Cooking Classy

2 T. Olive oil
1 lb. ground beef
1/2 yellow onion, diced (calls for 1)
1 t. garlic from the jar (calls for 3-5 garlic cloves, minced, to taste)
4 c. low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes (I used regular)
1 (28 oz.) can crushed tomatoes (calls for 14.5 oz.)
2 1/2 T. tomato paste
2 t. dried basil
3/4 t. dried oregano
1/2 t. dried thyme
1/2 t. dried rosemary, crushed (I left out)
1/2 t. fennel seeds, crushed (I left out)
1 t. granulated sugar
3 t. dried parsley (calls for 1 1/2 T. fresh parsley)
salt and pepper to taste
8 lasagna noodles broken into bite-sized pieces
1 1/4 c. shredded mozzarella (I left out)
1/2 c. finely shredded parmesan cheese (I left out)
8 oz. ricotta cheese (I left out)

Brown ground beef and drain.  Heat olive oil in a deep soup pot.  Saute onions until they begin to soften.  Add in garlic and cook another minute.  Add in tomatoes, ground beef, paste, broth, sugar, seasonings, salt, and pepper.  Bring to a boil, reduce heat and simmer for 20 minutes.  In a separate pan, cook lasagna noodles according to package directions.  Add 1 c. of pasta water to the soup and drain the rest.  Add noodles to the soup and simmer five minutes longer.  If using the cheese, mix all three together with a fork.

Ladle the soup into bowls and add cheese mixture to the top if desired.  Enjoy!

Crockpot Monday (a day late!) Dairy-free BBQ Meatballs

Yesterday was the most productive day I've had in the kitchen in a long time.  It's amazing what I can get done when the Queen Bee takes a three hour nap and Grandma takes the little guy for the day.  I think I need one of those days at least once a month!  I was able to make some oatmeal chocolate chip cookies and pumpkin muffins to store in the freezer for lunches and I tried a new recipe for homemade BBQ sauce and meatballs.  

Today I thought I'd share the delicious dairy-free BBQ meatballs we had for dinner.  It takes some time to prep, but it is worth it!  If you find yourself with some time on the weekend, you can make these meatballs and freeze them for later use.  Making the BBQ sauce ahead of time and keeping that in the refrigerator will also reduce your time the day you'd like to make the meal.

Meatballs

1 lb. lean ground beef
1 egg
2 T. water
1/2 c. bread crumbs (I used Panko)
1/4 c. minced onion (I omitted)
1/2 t. salt
1/8 t. pepper

Mix together all ingredients put the ground beef until bound together.  Add ground beef in chunks and mash with hands until all mixed up.  Roll into balls 1 inch in diameter.  Place on a jelly roll pan prepared with parchment paper.  Bake at 350 degrees for 30 minute or no longer pink in the center.  Cool and place in crockpot or freeze.

BBQ Sauce
Source:  Food Network (adapted)

2 cups ketchup (I used Annie's homegrown organic)
1 c. water
1/2 c. apple cider vinegar
5 T. light brown sugar
5 T. sugar
1/2 t. fresh ground black pepper
1/2 t. onion powder
1/2 t. ground mustard
1 T. lemon juice
1 T. Worcestershire sauce

In a medium sauce pan, combine all ingredients and cover.  Bring to a boil.  Turn town and simmer for 1 hour 15 minutes uncovered stirring frequently.

Crockpot Meatballs and BBQ Sauce

Place meatballs in crockpot.  Using a large spoon, scoop in BBQ sauce until meatballs are covered.  I used about half of the sauce that I made.  Cook on low for 2 hours if using freshly made meatballs.  If using frozen, cook on low for 4 hours.

24 Meatballs Ready to Bake

BBQ Sauce