Cajun Cream Pasta

1 lb. Kielbasa, sliced
3 Tbsp butter
1/2 Onion
2 cloves garlic
4 Tbsp. flour
1 c. chicken broth
1 1/2 c. half-an-half
1 can white beans
1 can diced tomatoes, drained really well and pureed
1/2 green bell peppers, julienned
1/2 red bell pepper, julienned
1/4 tsp. parsley flakes
1/4 tsp Oregano
1/4 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. paprika
1/2 c. Parmesan cheese, grated
Salt & Pepper to taste

6 c. hot cooked pasta

Cook Kielbasa in skillet until starting to brown. Remove from pan and keep warm. In the drippings add the butter, onions, and garlic. Saute until the onions are tender. Stir in the flour and cook, stirring, for 2 minutes.

Stir in chicken broth and simmer 3 minutes then whisk in half-an-half. Stir in remaining ingredients, and cooked kielbasa, and simmer until bell peppers are tender.

Taste and add salt and pepper to taste

Serve over pasta

Tex-mex Barley Stew

3/4 c. barley
1 onion
2 cloves garlic
olive oil
1 can tomatoes, drained
1 carrot, cut into coins
3/4 c. frozen corn
1/2 c. frozen peas
1 can diced chilis
1 can pinto beans
1/2 bell pepper, chopped
1/2 tsp. chili powder
1/4 tsp. thyme
1/4 tsp. oregano
5 c. beef broth (vegetable or imitation work fine too)
1 tsp. apple cider vinegar
1/2 c. flour
1 - 2 c. cooked beef, chicken, pork, turkey, pretty much whatever you have leftover, chopped or shredded (optional, if not using add an extra can of beans)

Saute onion in olive oil until tender. Add the garlic and cook for 30 seconds. Add the beef broth and barley and simmer until the barley is tender, about 45 minutes. Add the carrots after about 30 minutes of cooking.

Add the remaining ingredients, except flour, and simmer until the vegetables are cooked.

Combine the flour and enough water to make a thin paste. Stir the flour into the simmering broth and simmer until thick.