Venison Italian Soup

This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a perfect soup to utilize delicious venison from hunting season.

Ingredients

• 1 pound ground venison

• 1 onion, chopped

• 1 (14.5 ounce) can stewed tomatoes

• 2 (8 ounce) cans tomato sauce

• 3 cups water

• 1 tablespoon minced garlic

• 2 teaspoons dried basil

• 2 teaspoons dried oregano

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (15 ounce) can pinto beans

• 1 (15 ounce) can green beans

• 1 carrot, chopped

• 1 zucchini, chopped

• 1/2 (16 ounce) package fusilli (spiral) pasta

Directions

1. Brown venison, onion, and garlic over medium heat until meat is no longer pink.

2. Add tomatoes, tomato sauce, water, and spices.

3. Bring to a boil, and then simmer for about 30 minutes.

4. Stir in beans, carrots, and zucchini.

5. Simmer soup for 90 minutes.

6. Add pasta, and cook until tender.

7. Top individual servings with grated cheese, and serve.

Sausage, Veggie, and Apple Sheet Pan Dinner

This Sheet Pan Dinner is the perfect way to use those seasonal veggies and herbs. It's an easy recipe to throw together and it has the perfect flavors to make you feel warm and cozy on cold winter nights.

Ingredients

• 12 oz. smoked turkey sausage, sliced into 1/3-inch thick slices

• 16. oz sweet potatoes,* peeled and diced into 3/4-inch cubes

• 16. oz. brussels sprouts, halved

• 1/2 medium red onion, diced into chunks

• 1 Tbsp minced garlic (3 cloves)

• 1/4 cup olive oil

• 1 tsp each dried thyme, sage and rosemary (crush rosemary)

• Salt and freshly ground black pepper

• 2 crisp baking apples, cored and diced into 1 1/4-inch chunks (I recommend honey crisp.)

• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.  

2. Add sausage, sweet potatoes, Brussels sprouts, apples, onion and garlic to sheet pan.

3. Drizzle everything with olive oil, sprinkle with thyme, sage and rosemary then season with salt and pepper to taste and toss to coat. 

4. Roast in preheated oven 15 minutes then remove and toss.  

5. Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.

6. Sprinkle with parsley and serve warm.

Slow Cooker Belgian Chicken Booyah

This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.

Ingredients

• 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 pounds red potatoes, cut in 1-inch pieces
• 1 pound beef stew meat, cut into bite-size pieces (optional)
• 1 (16 ounce) package frozen whole kernel corn
• 1 (16 ounce) package frozen cut carrots
• 1 (15 ounce) can cut green beans, drained
• 1 (14.5 ounce) can chicken broth
• 1 (14.5 ounce) can beef broth
• 1 (14.5 ounce) can petite diced tomatoes
• 8 ounces diced onion
• 8 ounces diced celery
• 8 ounces diced green bell pepper
• 8 ounces cabbage, shredded
• 1/4 cup salt
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons celery salt
• 1 tablespoon ground black pepper
• 1 packet concentrated vegetable base

Directions

1. Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
2. Cook on Low for 6 hours.

Ginger Veggie Stir-Fry

This is a great recipe that can be tweaked with whatever fresh vegetables you have on hand. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Ingredients

• 1 tablespoon cornstarch
• 1 1/2 cloves garlic, crushed
• 2 teaspoons chopped fresh ginger root, divided
• 1/4 cup vegetable oil, divided
• 1 small head broccoli, cut into florets
• 1/2 cup snow peas
• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 tablespoons soy sauce
• 2 1/2 tablespoons water
• 1/4 cup chopped onion
• 1/2 tablespoon salt

Directions

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Apple Cider Beef Stew

Ingredients

• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 2 pounds cubed beef stew meat
• 3 tablespoons olive oil
• 2 1/2 cups apple cider
• 3/4 cup water
• 1/4 cup apple cider vinegar
• 1 large bay leaf
• 4 carrots, sliced
• 3 potatoes, cubed
• 2 onions, diced
• 2 celery stalks, chopped
• 1 large McIntosh apple, sliced

Directions

1. Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
3. Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.