What a wonderful vacation we had in the sonoma and napa valleys in California. I purchased oil and vinegar to use as an italian bread dip for this meal. Please take time to look at the site and make sure to visit the castle on your next trip to wine country…
Roasted Garlic Bread with Grapeseed Oil and Balsamic Vinegar
1-2 lbs sirloin beef steak (Cut into ¾ “ pieces and brown) or Italian sausage or hamburger cooked or uncooked
4 cloves garlic, minced
1 ½ C diced onion
2 C Zucchini cut into bite sizes
1 ½ C Carrots shredded
20 oz. cans diced tomatoes
20 oz. cans rinsed garbanzo & kidney (10 oz each)
3 T Italian Seasoning
½ t black pepper
1 t sugar
1 gallon zip lock freezer bag.
49 oz. Beef broth (home)
Steam carrots, kale, onions and zucchini for 4 minutes.
Add ingredients to the individual’s bags.
Place this bag into another freezer bag with the pasta tucked into it as well. It will be double bagged with the pasta remaining dry.
Place this bag into the freezer.
Thaw and place in large soup pan 1 hour before eating or in the crock-pot in the morning for 6-8 hours on low, 4-6 on high.
Add 49 oz can of beef broth.
30 minutes before serving add:
¼ cup orzo pasta
Garnish with fresh grated Parmesan cheese and serve with garlic bread.
Extras: To make this recipe larger you can add more broth and 6-10 oz. frozen Italian green beans, during the last 40 minutes of cooking.