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CROCKPOT MARINARA SAUCE

PREP TIME:         10-15 MINUTES
COOK TIME:       6+ HOURS

 
INGREDIENTS:

½             Cup                       Virgin Olive Oil
2              Splashes               Red Wine Vinegar
1              Medium                 Onion, Chopped
1              Cup                       Carrots, Chopped
¾             Cup                       Celery, Chopped
4-5          Cloves                    Fresh Garlic, Minced
1              Bunch                    Fresh Basil, Chopped
1              Bunch                    Fresh Oregano, Chopped
½             tsp                         Crushed Red Pepper
4              Whole                    Bay Leaves
3              Cans, 28 oz.          Crushed Red Tomatoes
1              Can, 6 oz.             Tomato Paste
2              Tbsp                      Sweetener (Agave Nectar or Pure Cane Sugar)
                                              Salt, Garlic Powder, Onion Powder (to taste)

 
DIRECTIONS:

1)  In a medium saucepan (over medium heat) sauté onion, carrots, and celery in olive oil and red wine vinegar.  Sauté mixture until vegetables are tender. 

2)  Add garlic, basil, oregano, crushed red pepper, and bay leaves.  Continue to sauté for an additional 2 minutes. 

3)  Pour seasoned vegetable mixture into crockpot, and then add crushed tomatoes, tomato paste, and sweetener. 

4)  Cook (covered) on high heat for 4 hours. 

5)  Add kosher salt, garlic powder, and onion powder to taste. 

6)  Cook for an additional 2 hours on low heat.
 
Use immediately, or freeze in freezer-safe container.
 
YIELDS:                                 APPROXIMATELY ½ GALLON MARINARA SAUCE



SPINACH & WHITE BEAN SOUP

PREP TIME:         10-15 MINUTES
COOK TIME:       25-30 MINUTES

 
INGREDIENTS:

2              Tbsp                     Olive Oil
6              Cloves                  Fresh Garlic, Minced
1              tsp                        Dried Thyme
1              tsp                        Dried Basil
1              Tbsp                     Chicken Style Seasoning (McKay’s or other; *Can also be made)
12           Cups                      Vegetable Stock (I use Swanson)
6              Cups                     Water
4              Whole                   Bay Leaves
2              Cups                     Uncooked Orzo Pasta
4              Cups                     Fresh Baby Spinach, Chopped
4              Cans, 15 oz.         Cannellini (White Kidney) Beans, Drained and Rinsed
                                              NOTE:  (may substitute White Northern Beans)
4              Tbsp                      Fresh Parsley Leaves, Chopped
                                              Juice of 2 Fresh Lemons
Kosher Salt, Fresh Ground Black Pepper, Garlic & Herb Seasoning (optional) to taste

 
DIRECTIONS:

1)     Heat olive oil in a large stock pot or Dutch oven over medium heat.  Add garlic and onion, and cook, stirring frequently, until onions become translucent (about 2-3 minutes).  Stir in thyme and basil until fragrant (about 1 minute).
 
2)     Whisk in vegetable stock, water, chicken style seasoning, and bay leaves.  Bring to a boil.  Stir in orzo; reduce heat and simmer until orzo is tender (about 12-15 minutes).
 
3)      Stir in spinach, cannellini beans until the spinach has wilted (about 2 minutes).  Stir in lemon juice and parsley; season with salt, pepper, and the garlic & herb seasoning (if desired) to taste.
 
4)      Serve immediately.
 
 
YIELDS:                                 APPROXIMATELY 1 ¾ GALLON


VEGETABLE SOUP
 
INGREDIENTS:

4              large                      Carrots (chopped)
4              small                      Celery Ribs (chopped)
½             head                      Cabbage (chopped)
4-5          medium                  Potatoes (chopped)
1              large                      Onion (chopped)
8              medium                  Garlic Cloves (Pressed)
4              cups                       Green Beans (cut into 1” pieces)
1              can                         Corn (10-15 oz.)
1              can                         Peas (10-15 oz.)
2              cans                       Diced (or Crushed) Tomatoes (28 oz. cans)
1              pkg                         Tiny Angel Hair Pasta (Goya) (or pasta of your choosing)
1              can                         Vege-Burger (or 1 bag of Morning Star™ veggie crumbles)
1              bottle                      Heinz Chili Sauce
4              Tbsp                       Olive Oil (divided)
12           cups                         Vegetable Broth
2              tsp                           Thyme

Salt, Pepper, Garlic & Herb (season as desired; I like to add a little dill weed and nutritional yeast flakes)

DIRECTIONS:
 
1)     Heat 2 Tbsp oil in a large stock pot (I use a 20-quart pot) over medium heat and sauté onions until translucent.  Add garlic and sauté another 1-2 minutes.

2)     Add the rest of the veggies (except tomatoes), sautéing for just a minute or two (adding remaining olive oil, if needed).  Add thyme, salt, pepper, garlic & herb, and other desired seasonings while sautéing.

3)     Add tomatoes, chili sauce, and vegetable broth; bring to a boil.  Add Vege-Burger and pasta, reduce heat, and simmer covered for 1-2 hours or until carrots/potatoes are tender, stirring occasionally.

4)     Depending upon how thick or how thick, or how soupy your like it, you may adjust the amount of vegetable stock or add water.

5)     Freeze leftovers to enjoy later...OR...invite your friends, neighbors, or church over to help you eat it!

YIELDS:                APPROXIMATELY 18 1/2 TO 20 QUARTS OF SOUP


“Turbo” Bread

Makes 2 Loaves
 
INGREDIENTS:

24 oz.    Warm Water
2 tsp.     Instant Yeast
3 tsp.     Salt
6 cups   Bread Flour (can also substitute w.w. pastry flour, spelt flour, or other)
 
DIRECTIONS:

1)     Pour water into a large, warm glass bowl.  Sprinkle in yeast and salt.  Stir to dissolve. 

2)     Stir in flour and mix with a spoon (no kneading required). 

3)     Cover with plastic wrap.  Place in a warm, draft-free environment. (Direct sunlight in summer, oven w/light on; 78-85⁰F).  Proof for 1 ½ hours.  It should more than double in size.
 
4)     Spray (4) bread pans with non-stick cooking spray.  Punch down dough (degas).  

5)     Roll to coat with light sprinkle of flour.  Divide dough in ½ and put into separate bread pans.  Cover with remaining 2 bread pans (inverted) and clip with metal paper binders.  Proof again for 30-40 minutes.  Preheat oven to 400⁰F. 
 
6)      Bake in preheated oven for 30-35 minutes; remove tops; bake another 5-10 minutes until desired color and crust is achieved. 

7)       Pop loaves out onto cooling racks, coat with butter and cover with a dry towel to cool.  Let cool completely before serving or storing.


Adventist Unleavened Communion Bread Recipe
 
Will make approximately (25) 1 1/4" x 1 1/4" pieces of bread.

You will need: (1) Gallon-size zip lock plastic bag (per batch), a rolling pin, a clean plastic ruler approximately 1 1/4" wide, scissors, knife, parchment paper, baking sheet, and a cooking rack, along with the following pre-measured ingredients:

INGREDIENTS:

2              cups                       Whole Wheat Pastry Flour
½             cup                         Canola Oil
1/3           cup                         Water
1 ½          tsp                          Salt  (or 2 tsp Kosher salt)

 
DIRECTIONS:

1)  In a gallon size Ziplock bag, put oil, water, and salt.  Shake well to get a good emulsion (even milky white mixture).

2)  Add flour and mix/knead in bag.

3)  Remove air from bag and form into a “log” shape at the bottom of the bag; Let set for 15-30 minutes.

4)  Using a rolling pin, roll the dough in the bag until even and filling the entire bag.

5)  “Sacrifice” the bag by cutting off the top (zipper portion) of the bag.  Then, using a knife (or scissors) cut down both side edges of the bag.

6)  Pull back one layer of plastic, revealing the dough.  Lay a sheet of parchment paper down on the exposed dough and smooth out, removing any air bubbles.

7)  Flip dough (parchment side down) onto a baking sheet.   Remove and discard plastic bag.

8)  Using a plastic ruler (approximately 1” to 1 ½” wide) as a guide, cut into even squares with a knife.  Then, “pierce” each piece diagonally with a fork.

9)  Bake in a 425⁰F preheated oven for 8-12 minutes (oven cooking times vary; do not overcook).

When done, slide bread and parchment paper onto a cooling rack and let cool completely.  When cool, pick up by parchment paper and slide into container.
 
NOTE:  Leave a few pieces scored, but not completely cut, to be “broken” by Pastor/Elders.