Kabobs

Since we were house sitting this week, we decided to take adavantage of their nice big grill. Kabobs were already on the menu, so they just got pushed back a few days. They were a hit! The recipe was originally just for steak and bell pepper kabobs, but I decided to add the onions. I am glad that I did; they were my favorite part. If I make these again, I might use real veggies too. I got tired of all the peppers.

The recipe:

Steak & Bell Pepper Kabobs

Ingredients
1/2 cup red wine

1/4 cup extra-virgin olive oil

3 tbsp. beef grilling rub

1/2 tsp. salt

1 lb. boneless beef sirloin, cut into 1 in. pieces

1 red bell pepper, seeded and cut into 1 in. pieces

1 yellow bell pepper, seeded and cut into 1 in. pieces

1 orange bell pepper, seeded and cut into 1 in. pieces

Onion, cut into 1 in. pieces (if desired)

1 cup molasses and rum grilling sauce (optional)

In a large bowl, combine the wine, olive oil, grilling rub, salt, and beef. Stir to coat the meat. Cover the bowl and refrigerate for at least one hour.

Heat the grill to medium. (If you plan to use wooden skewers, you need to soak them for at least 2o minutes).

Remove the beef from the marinade. Assemble the kabobs using the beef and peppers.

Cook on the grill turning every 2-3 minutes until grill marks appear underneath (or meat is to desired doneness). About 10 minutes. If desired, coat with the barbeque sauce and cook for 1 minute more, then brush with more sauce. Remove the skewers from the grill and enjoy.

Source: Annie's Eats

Soup's On

This Minestrone might be my new favorite soup! It was easy, delicious, and healthy. The hardest part was chopping up all of the vegetables. Matthew absolutely loved it which is good because it is actually good for him. This is a true vegeterian soup, but you don't miss the meat beacause it is so hearty. I served it with a side salad and homemade wheat bread (I did not make the bread, but I may have to start!).

Here's the recipe:

Minestrone

Ingredients

3 tbsp. olive oil

3 cloves garlic, chopped

2 onions, chopped

2 cups celery, chopped

5 carrots, sliced

2 cups chicken broth

2 cups water

4 cups tomato sauce

1/2 cup red wine (optional- I did not use it)

1 can kidney beans, drained

1 can grean beans

2 cups baby spinach, rinsed (I just used 1 box of frozen spinach)

2-3 zucchinis, quartered and sliced

1 tbsp. chopped fresh oregano or 1/2 tbsp. dried oregano

2 tbsps. chopped fresh basil or 1 tbsp. dried basil

salt and pepper to tatste

1/2 cup seashell pasta

Parmesan Cheese

1 tbsp. olive oil

In a large stock pot, over medium-low heat saute garlic in olive oil for 2 to 3 minutes. Add onion and saute for 4-5 more minutes. Add celery and carrots, saute for an additional 1-2 minutes.

Add chicken broth, water, and tomato sauce, bring to a boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for at least 30 minutes (preferably longer).

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and

add to soup. If you will not be eating for some time you may choose to make the macaroni later, add it to each serving bowl, and then ladle the soup on top of it.

Source: allrecipes.com