Chicken Soup with Wild Rice

4-6 c - chicken broth (depending on broth amount preference)
1 - chicken bouillon cube
~5 - bay leaves
1 tbsp - uncooked barley
2 cloves of garlic, minced

3 - celery stalks, chopped
1/4c - carrots, chopped
1-2 cooked chicken breasts, shredded or chopped
1c - cooked wild rice
pepper, to taste

Directions:
1. Combine chicken broth, bouillon cube, bay leaves, barley, and garlic into large pot. Bring to boil.
2. Remove and discard bay leaves. Add celery, carrots, and rice. Season with pepper. Reduce heat, cover, simmer for 15 minutes. Add chicken, simmer for an additional 5-10 minutes. 

Steak marinade

 (no oil, no Worcestershire)
~ good for about 3 small-2 medium-1 large steak(s)

1/3 c soya sauce
1/4 tsp chili powder
1/2 tsp garlic salt
1 tbsp balsamic vinegar (optional)
2-4 tbsp red wine
1-2 tbsp brown sugar
2 cloves garlic, minced
1/4 tsp ground pepper

1. Mix all ingredients in small bowl. Add more wine/brown sugar as needed to balance out saltiness from the soya sauce.
2. Marinate for at least 4 hours in a plastic ziplock. Refrigerate.
3. Top steak with grilled tomatoes and roasted garlic cloves.

Minestrone Soup

2-3 c - chicken or vegetable broth
1 can - diced tomatoes

1/2 c - chopped sweet onion
1 - 1 1/2 c - chopped vegetables
1/4 c - chopped fresh spinach
1 can - kidney beans, rinsed
1 c - shell pasta or elbow macaroni

basil
Italian seasoning
2 - garlic cloves, minced
garlic salt
pepper


Directions:
1. Season diced tomatoes in a medium bowl with basil, pepper, and 1 clove of minced garlic. Let marinate for 15 minutes
2. In a large pot, saute onions in 5 tbsp of broth until translucent. Add rest of broth.
3. Strain diced tomatoes into pot through a sieve. Set tomato chunks aside. Add basil, pepper, Italian seasoning, garlic salt, and last clove of mined garlic. Bring to a boil.
4. Once at a boil, add beans, vegetables, spinach, and pasta. Cover and simmer on low heat for 15 minutes. Remove from heat and keep covered for 5-10 minutes.