Sweet Italian, Bean and Pasta Stew

Keith (the hubby 😁) came across this recipe for Sausage Bean Soup the other day. (Original Recipe was found on the Food Network .com ) I decided to make it last night... It was a busy MAKE day (day before a BIG Bake Day) I was rolling lots of pastas so it was a good day for the crock pot and a pasta ingredient. 😋 Used my long fermented Garganelli pasta in this stew.

It also gave me another thing to use my beautiful locally grown carrots in. Check out these beauties.👇 I obtained them at a sweet little Bradford County farm stand right here in Starke. (Carter Farm - located on NW CR 229)

In order add to your crock pot. In a Layer of ingredients. 

1 Chopped Onion

2 Finely Chopped Carrots

4-6 Cloves of Fresh Garlic Chopped Fine. 

3 cans Organic (White Navy Beans) or 5 oz of Dried (I used the Organic Canned) 

6-8 whole sprigs of Fresh Thyme

1 Rind of Parmesan 

1 lb of Sweet Italian Sausage Whole (I think an Apple Sausage would be great also) SWEET to me is important in this recipe ... It just goes so well with ally the flavors. 

14.5 oz can of Fire Roasted Tomatoes

3 cups if Organic Chicken Broth

Note: I combined the broth and tomatoes in a separate bowl and mixed them then poured over the top of the other ingredients. 

Cover and allow to cook on low for about 5-6 hours. 

Before serving remove the sausage links and cut into bite sized pieces and  remove the thyme twigs 😁

Stir.and Taste 

Add 1 cup of Pasta (I used my Sourdough Garganelli)

2 Tbsp Organic Dried Parsely

2 Tsp Organic Balsamic Vinegar

Sea Salt and Organic Black Pepper to Taste

Top with Freshly Grated (REAL) Parmesan Cheese

Serve Hot with a  Thick Slice of Gutes Brot Sourdough Toast topped with Real Melted Butter and Garlic. 😋

Philly 4 Cheese Steak Deep Dish

I'm just going to say this is NOT Diet food, Not dairy free ...but it is Real and it is a creamy heavy meal (a comfort type food) one for a special occasion. 😉

This recipe will fill 1 deep dish sourdough pizza crust (we made 2 of these...and there was tons left over one slice was super filling - heavy type meal.) 

As always our meals and Gutes Brot creations are a family effort. (I can't think of this stuff all by myself.)

I made the deep dish crusts and actually didn't mean to make them so (deep dish and fluffy.) but it was a happy accident and one I believe I will offer on my menu once I'm 100% comfortable with making pizza crusts. 

My husband said " hummm, let's try something different. This is what we came up with. Our daughter Brooke cooked and chopped and seasoned then put it all together and baked it. 

Jordyn our oldest daughter then preceded (as her creative self does) to give it a clever name. "Philly 4 Cheese Deep Dish"

Meat, Peppers & Onions

We used about a pound of Angus Beef Strips. Sautéed in a cast iron pan with a little real butter. 

We seasoned with a little Worcestershire sauce, cayenne pepper, freshly minced garlic cloves, organic black pepper, pure sea salt, organic onion powder and a little organic chilli spice. Once the meat was thoroughly cooked  we added in some chopped (in strips) bell pepper, jalapeño (with seeds removed) and onions and cooked until they were just right. 😋 Note: You don't want to cook them down too much because they will bake more in the oven. 

Cheese Sauce

➡ 4oz of Sourcream

➡ 4 oz Softened Cream Cheese

➡ 2 fresh minced Garlic Cloves

➡ 1.5 Tbsp of Worcestershire Sauce

➡ 1/4 cup of Parmesan Cheese

➡ 3/4 cup Mozzarella Cheese

➡ About 3/4 Tsp of Pure Sea Salt

➡ About 1/4 Tsp Black Pepper

➡ 1 Tsp of Ground Onion Powder

Combine all in a pot stir until creamy and smooth. Pour into the crust then top with sauteed meat veggies mixture and top with shredded Pepper Jack Cheese.

Bake it 425° F for about 15-20 mins until melted and slightly browned on top. 

Top with some fresh parma and allow to cool for about 15 mins. Cut and enjoy!!! Dipping in a steak sauce (our favorite is A1 sauce)  YUMMY😋