A couple of weeks ago we were fortunate to be a part of JD Farms Fall Festival. It was one of our first wet days in some time, soup was perfect for the occasion. We made this comforting minestrone, and the addition of JD farms turkey took it over the top. We recommend making a double batch and freezing half for a future stormy evening.
The perfect soup for a rainy day!
Instructions:
Heat the olive oil in a large pot over medium-high heat. Cook the turkey, breaking it apart as it cooks. When the turkey is almost fully cooked, add the mushrooms & onion, cook until the mushrooms start to brown and the onion is translucent, about 10 minutes.
Add the garlic, celery and carrot and cook until they begin to soften, about 5 minutes. Stir in spices, salt and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 15 minutes. Stir in the kidney beans and cook just until the vegetables are tender, about 10 more minutes.
Re-season as necessary. Ladle into bowls and top with the parmesan and chopped basil.
Instructions:
In a mix bowl, crack the eggs and add the baking powder, whisk together.
In a separate bowl, mash bananas until smooth (I like to use my stand mixer to break them down). Add in the egg mixture and stir until combined.
Brush a large non-stick skillet, over medium-high heat with vegetable oil. Drop the batter by the spoonful into the hot pan and cook about 2 minutes per side, until each side is golden brown and centers are cooked. Top with icing sugar and serve with Birch Syrup (available at Well Seasoned).
Chef's Tip: Make a double batch, freeze half. Pull them out on busy mornings and pop them into the toaster. Spread with peanut butter and enjoy!
If we didn't have you at the recipe title, cookie butter... banana bread, then I am not sure what more I can do to draw you into this delicious recipe. Kidding! Well, for the most part, but in all honesty this just might be the best banana bread you've ever had. The blend of cookie butter and banana bread, is a match made in heaven. This non-traditional loaf is creamy, moist and everything a good banana bread should be. Take it up another notch by adding milk chocolate chips. Either way, you've got to give this recipe a try!
As delicious as it sounds!
Ingredients:
Instructions:
Pre-heat your oven to 350F. Lightly grease a 9 inch loaf pan.
Cream together butter and sugars until light and fluffy. Add in the eggs and mix until well combined.
In a separate bowl, whisk the flour, baking soda and salt. Add to the butter mixture.
Add the cookie butter, bananas and vanilla. Mix well. Pour into the loaf pan, it should be about 3/4 full. Bake for 50 minutes. Allow to cool for 10-15 minutes and then remove from the pan and allow to fully cool on a cooling rack.
