Bella Frida + Pot Roast (Easy and Tasty), Cabbage & Kielbasa Soup, Minestrone Soup

I recently found out that I won the Frida prize in the ofrenda contest that I entered over at Two Hands Paperie. It was pretty exciting and then I found out that I would be receiving a $50 for Bella Frida in Louisville. I love the fact that Laura made the gift card into a whole present with a fun bag and paper flower. Don't you think it is fun?! It is a store that is dedicated to offering items made by artist, most of whom are from Mexico. It is owned by Laura, who I wrote about when I went to Two Hands for the Day of the Dead event.

On Saturday Natalie and I went to Boulder to Two Hands and then over to Louisville where we had a fabulous lunch at Casa Alegre. If you enjoy Mexican food, I would recommend this place. The food was great and so was the service.

Then we headed over to Bella Frida. It was so much more than I had expected. Natalie and I spent a long time in the store. I bought myself a new skirt and some fun socks.

Do you see the metal hearts in the photo of the blouses? I used my gift card to purchase the bigger one. I think I will hang it up in my art room, or maybe the upstairs bathroom that is full of color.

I had a hard time deciding what to pick. I almost chose one of the skeletons with wings. I think they are wonderful!

We loved going to Laura's shop. I also love that she has not decorated for Christmas, that she is letting that wait until after Thanksgiving. I will try to go and visit again to see who she sets up the shop for the Holiday season.

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Cabbage & Kielbasa Soup

1 large Red Onion, chopped
3 TBL. Olive Oil
2 tea. Garlic, minced
1 pnd Carrots, cut into coins
2 rings Kielbasa Sausage, cut into pieces or diced
1 med. Bunch of Fingerling Potatoes, cut into bite size pieces
6 cups Chicken Stock
1 head Cabbage, chopped
1 tea. Smoked Sweet Hungarian Paprika
1 tea. Nutmeg, ground
1 tea Celery Salt
Salt and Pepper to taste
Balsamic Vinegar, served as a condiment

Saute the onion and the kielbasa in hot oil in a soup pot until the onion is softened. Add in the garlic and saute a bit longer. Add the potatoes and stock. Simmer until the spices with the potatoes until they are cooked, about 30 min. Bring the soup to a boil and add the cabbage. Stir. Turn the heat to medium. Cook for about 5 minutes or more. The longer you simmer the soup, the more the cabbage will incorporate. If you make this in a crock pot, some of the cabbage will sort of dissolve or melt and begin to thicken the soup a bit. Season with salt and pepper to taste. Set out the balsamic vinegar so that it may be added for additional flavor, if desired. Serve with a nice bread, such as thick slices of French bread.

* I would have added caraway seeds, if I had any. I am also considering adding in apples.

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Pot Roast
via: My Recipes.com

2 cups water
1 5 to 6-lb. beef pot roast $
1 1-oz. pkg. ranch salad dressing mix
1 .7-oz. pkg. Italian salad dressing mix
1 .87-oz. pkg. brown gravy mix $
6 to 8 potatoes, peeled and cubed $
8 to 10 carrots, peeled and thickly sliced $
Preparation

Pour water into a large oval slow cooker; add roast. Combine mixes and sprinkle over roast.

Cover and cook on low setting for 6 to 7 hours; add potatoes and carrots during the last 2 hours of cooking.

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Olive Garden Inspired Minestrone Soup
via: Eat Yourself Skinny Blog

2 Tbsp olive oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/4 cup celery, minced
2 cloves garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1/2 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells

Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes. The add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.

Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

Dinner with My Dad, Happy Ellie Building Trails and a Pasta Recipe

My dad came over for dinner last Thursday. I was thrilled that he made time to join us. I don't really know my dad, but I really want to.

I showed him my art and Ellie's art. We talked about the art that he does. We talked about what has been going on in our lives.

It was a lovely evening after a hot day. We had dinner outside on the patio. I made Caprese Salad, Pasta with Sausage and Cream Sauce and grilled corn. I had hoped to make a nice dessert, but ran out of time. It turned out that fruit flavored popsicles were a hit.
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Ellie is happy in her job maintaining and building hiking trails in the foothills and mountains of Jefferson County.

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Pasta with Sausage and Cream Sauce
from: Creme de Colorado Cookbook by the Junior League of Denver. , p. 137

1/4 cup Butter
1 1/2 cup Sweet Italian sausage, casing removed
2 cups Heavy Cream (I used 1/2 and 1/2, heavy cream would have been better, smoother)
1 cup Dry White Wine
1 TBL Parsley, fresh, minced
1/2 tea Nutmeg
1/2 cup Parmesan Cheese, grated (not the powdery stuff)
12 oz. Pasta, cooled al dente, drained
1/2+ cup Parmesan Cheese, grated (not the powdery stuff)
1 TBL Parsley, fresh, minced

In a large skillet, melt the butter and cook the sausage until it is brown. Remove the sausage and drain the grease. Return the sausage to the skillet and stir in the cream, wine, 1 TBL parsley, nutmeg and 1/2 cup Parmesan cheese. Simmer for 3=4 minutes. Place the pasta in a warmed dish. Stir in 2=3 TBL of the sausage sauce, stirring to coat the pasta. Pour the remaining sauce on top of the pasta, topping that with another 1/2+ cup of Parmesan cheese and 1 TBL parsley.