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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Saturday, September 29, 2001

Italian Ratatouille Soup

out at the diner,

i used to make this recipe

by the gallons . . .

2 tbsp olive oil
1 large onion, chopped
1 lb. ground italian turkey sausage
1 small eggplant, cubed
1 small zucchini, cubed
1 yellow squash, cubed
1 green bell pepper, chopped
1 small portabella mushroom, chopped
black pepper n garlic powder to taste
1 (14-1/2 ounce) can chicken broth
1 (14-1/2 ounce) can fire-roasted diced tomatoes
1 (14-1/2 ounce) can red kidney beans
1 (14-1/2 ounce) can cannellini beans (white kidney beans)
1 tbsp italian seasoning

heat the olive oil in a large pot n saute the chopped onion.

add the ground italian turkey sausage n cook until nicely browned - about 10 minutes.

add the eggplant n zucchini n yellow squash n green bell pepper n mushroom n black pepper n garlic powder n cook until veggies is tender - about 5 minutes.

add the chicken broth n diced tomatoes n red kidney beans n cannellini beans n italian seasoning n bring it all to a boil.

reduce the heat to low n simmer for 20-25 minutes or until everthang is cooked thru but the vegetables is still kinda firm.

byoc (be yer own chef) - i learned that statement from the lil cutey named claire robinson on that there foods network tv station.
this is a reel good recipe for using up any leftovers that ya mite has in the fridge - any kinda meats n veggies works for this here soup.
its also good ifn ya adds any kinda pasta (that adds to the italian part) or rice (that adds to the french cajun part).

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