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Tuesday, June 16, 2015

Fava Bean Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 10
  • 1 lb dried fava beans
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • 1 carrot, shredded
  • 2 stalks celery, sliced
  • 1 teaspoon cumin
  • salt and pepper
  • 1/4 cup finely chopped fresh parsley
  • lemon, juice of

Recipe

  • 1 soak beans in water for 2 days in refrigerator.
  • 2 drain, and put in a large saucepan with 8-10 cups water.
  • 3 bring to a boil, and boil for 10 minutes.
  • 4 add onion, garlic, carrot and celery, and bring to boil again.
  • 5 turn heat to simmer.
  • 6 cover, and simmer for 1 hour, or until beans are very soft.
  • 7 puree soup in blender (do this in batches).
  • 8 return soup to saucepan.
  • 9 add oil, cumin, salt and pepper.
  • 10 bring to boil.
  • 11 reduce heat and simmer for a few minutes, adding a little water if too thick.
  • 12 serve garnished with chopped parsley, and a sprinkling of lemon juice.
  • 13 excellent with warm pita bread.

Monday, June 15, 2015

Home Canned Old- Fashion Beef Stew

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

  • 2 1/2 lbs beef stew meat, cut into 1 inch cubes
  • 1/4 cup shortening
  • 2 cups water
  • 5 cups carrots, slices
  • 5 cups peeled potatoes
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 1 tablespoon salt
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon paprika
  • 1/4 cup flour
  • 1/2 cup cold water

Recipe

  • 1 in a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. in kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. combine flour and 1/2 cups cold water, add to boiling stew mixture. cook till bubbly. ( mixture will appear thin before canning).
  • 2 pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. adjust lids. process in pressure canner at 10 pounds pints: 75 minutes or quarts 90 minutes.
  • 3 makes 8 pints.

Ginger, Green Lentil & Vegetable Curry

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1 large russet potatoes or 1 large yukon gold potato, peeled, cut into 1/2-inch cubes
  • 1/2 cup green lentil
  • 1 cup cauliflower floret (1-inch pieces)
  • 1 cup green beans, pieces (1-inch pieces)
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 medium carrot, cut into 1/4-inch-thick slices
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seed
  • 4 large garlic cloves, cut into thin slivers
  • 1 -3 fresh green chile, stemmed and thinly sliced crosswise (do not seed)
  • 1 tablespoon cornstarch
  • 1/4 cup finely chopped fresh cilantro
  • 4 slices fresh ginger, long thin slices, cut into matchsticks
  • 1 medium lime, juice of

Recipe

  • 1 place potatoes in a small bowl and cover with cold water. place lentils in a large saucepan. fill the pan halfway with water and rinse the lentils by rubbing them between your fingers. (the water will become cloudy.) drain. repeat three or four times, until the water remains relatively clear; drain.
  • 2 add 4 cups water to the lentils and bring to a boil over medium-high heat. skim off any foam that rises to the surface.
  • 3 drain the potatoes and add to the lentils. return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.
  • 4 stir in cauliflower, green beans, eggplant, carrot, salt and turmeric.
  • 5 return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the lentils are soft but firm-looking, 7 to 10 minutes more.
  • 6 meanwhile, heat oil in a small skillet over medium-high heat. add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. remove from the heat.
  • 7 stir the garlic-chile mixture into the cooked vegetables. scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the “washings” back into the saucepan.
  • 8 whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. stir it into the stew along with cilantro and ginger. increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. stir in lime juice and ghee (or butter), if using.

Great-aunt Nina's Noodles And Chicken

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

  • Servings: 12
  • 2 carrots, sliced
  • 2 onions, sliced
  • 2 stalks celery, cut into 1 inch pieces
  • 1 (4 lb) whole chickens
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup dry wine
  • 1/4 teaspoon dried basil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1 pinch kosher salt
  • 2 tablespoons shortening
  • 1 cup all-purpose flour (or as needed)
  • 2 quarts low sodium chicken broth

Recipe

  • 1 place the carrots, onions and celery in the bottom of a slow cooker. place the whole chicken on top of the vegetables and season with salt and pepper. pour in the wine and sprinkle basil over the top. cover and cook on low setting for 8 to 10 hours.
  • 2 in a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. knead briefly in the bowl to incorporate as much flour as possible. let the dough rest for a few minutes.
  • 3 roll the dough out to 1/8 inch thickness on a well-greased board. use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
  • 4 when the chicken is done, remove the meat and vegetables to a platter. transfer the juices to a large pot and stir in 2 quarts of chicken broth. bring to a boil and add the noodles. cook for about 10 minutes, until tender. meanwhile, remove the meat from the chicken and shred. discard bones and skin. when the noodles are done, return the vegetables to the pot and add shredded chicken meat. serve.

Hungarian Beef Stew With Dumplings

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 2 1/2-3 lbs round steaks, about 1/2-inch thick
  • 5 tablespoons vegetable oil
  • 2 large spanish onions, diced
  • 3 -4 garlic cloves, minced
  • 2 tablespoons heaping hungarian paprika
  • salt & freshly ground black pepper, to taste
  • 2 tablespoons flour
  • 1 medium green pepper, cut into large dice
  • 2 cups diced celery
  • 3 carrots, sliced or 3 carrots, diced
  • 2 -4 cups beef stock
  • 2 cups flour
  • 6 eggs
  • 2 teaspoons sour cream
  • 1 teaspoon salt

Recipe

  • 1 cut steak into 2-inch cubes, removing fat and any tough sinews. in a large skillet, heat oil. add meat and brown thoroughly on all sides. remove meat to plate with slotted spoon and set aside. to oil in skillet, add onions, garlic, paprika, salt and pepper. cook until onions are translucent. return meat and plate juices to pan and sprinkle mixture with flour.
  • 2 cook, stirring frequently, over low heat until flour is browned. add green pepper, celery and carrots. add enough beef stock to cover mixture and simmer 1 hour or until meat is tender. ten minutes before stew is done, add dumplings (recipe follows) and cover skillet. (if desired, peeled and quartered potatoes may be added halfway through cooking time instead of dumplings.).
  • 3 to make dumplings, in a large bowl, combine all dumpling ingredients and blend thoroughly. drop by spoonfuls into large pot of boiling salted water. when dumplings double in size and rise to the surface, remove with slotted spoon and cool in colander. add to stew during the last 10 minutes. the dumplings can be made ahead, refrigerated and reheated.

Ginger's Soul Comfort Soup (vegetable-beef)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 16
  • 6 cups water
  • 2 beef bouillon cubes, mixed into
  • 2 cups water
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 (15 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 -3 lbs ground chuck or 2 -3 lbs other ground beef, browned drained and crumbled
  • 1 (15 ounce) can cut green beans, drained
  • 1 (15 ounce) can baby lima beans, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can sweet peas, drained
  • 5 medium carrots, sliced 1/4 inch thick
  • 2 large onions, chopped
  • 2 -3 baking potatoes, cut into 2 inch cubes
  • 2 -4 ounces dry spaghetti noodles
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon salt, to taste
  • 1/2 teaspoon black pepper, to taste

Recipe

  • 1 bring 6 cups water to boil.
  • 2 add sliced carrots, boil over medium heat until carrots can be penetrated with fork.
  • 3 add tomato sauce, tomato paste, diced tomatoes, green beans, sweet peas, baby lima beans, corn, onions, potatoes and ground beef and boullion water.
  • 4 add onion powder, garlic powder, parsley flakes and black pepper.
  • 5 mix all together well.
  • 6 simmer on medium-low heat for 2 hours.
  • 7 break spaghetti noodles in half and add to soup.
  • 8 mix in well, noodles will absorb soup juices, so you may need to add a little water as the noodles cook to compensate.
  • 9 continue simmering over medium-low heat until noodles are tender, or ready to serve.
  • 10 serve with saltine or butter crackers, and a green salad if you desire.

Cultured Carrots And Baby Turnips

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 8
  • 2 cups organic baby turnips, quartered
  • 3 organic carrots, cut into 1/1/2 inch pieces
  • 1 small organic red onion, peeled, and sliced
  • 1 tablespoon ginger, rough chopped
  • 1 tablespoon sea salt
  • 4 tablespoons whey (if not available, use an additional t of sea salt)
  • 1 cup filtered water, plus more if needed

Recipe

  • 1 mix vegetables and place in a quart preferably a wide-mouth mason jar. press down lightly.
  • 2 mix water with salt and whey and pour over vegetables, adding more water if necessary to cover the turnip mixture.
  • 3 the top of the vegetables should be at least 1 inch below the top of the jar–if it’s higher, remove some of the vegetables. cover tightly and keep at room temperature for 3 days before refrigerating.
  • 4 they’re ready now, but will taste much better after at least a couple of weeks in the fridge.

Ground Beef Vegetable Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 1 lb ground beef
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 medium carrots, chopped
  • 8 1/2 ounces green beans, undrained
  • 1 medium onion, sliced
  • 1 celery rib, sliced
  • 1 bay leaf
  • 3 cups water
  • 1 tablespoon worcestershire sauce
  • 16 ounces tomatoes, undrained and cut up

Recipe

  • 1 in a dutch oven, lightly brown ground beef; drain.
  • 2 stir in remaining ingredients.
  • 3 simmer covered, 20 to 25 minutes or until vegetables are tender, stirring occasionally.

Easiest Lamb Loin Ever

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 2 1/2 lbs lamb loin roast
  • 8 ounces unsweetened applesauce
  • 2 teaspoons fresh rosemary, chopped
  • 2 garlic cloves, chopped
  • 4 yukon gold potatoes, cut in 6 pieces each
  • 4 carrots, sliced thickly

Recipe

  • 1 preheat oven to 350.
  • 2 mix applesauce,rosemary,garlic together.
  • 3 with cooking bag.
  • 4 place lamb, applesauce mixture, veggies in bag
  • 5 mix well.
  • 6 place in baking dish.
  • 7 cook 40 minutes.
  • 8 .
  • 9 .
  • 10 .
  • 11 w/o bag- place lamb in baking dish.
  • 12 cover the lamb with applesauce mixture.
  • 13 surround with veggies. cook 50 minutes.

Hardworking Man's Wife's Soup Made Simple

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 2 quarts chicken broth (i use homemade but canned will do just fine)
  • 2 carrots, sliced thin discs
  • 1 stalk celery, sliced
  • 1 medium onion, sliced 1/8ths
  • 1 cup cooked chicken, cut into pieces (can buy deli chicken in a 1/2 lb chunk and cube, or 6 oz.can of chicken meat)
  • 8 ounces corn (frozen or canned)
  • 1 teaspoon minced garlic
  • 1 teaspoon basil, crushed
  • salt and pepper
  • 1/4 lb egg noodles (optonal) or 1/4 lb pasta, of choice (optonal)

Recipe

  • 1 slice up carrots and celery put into pot.
  • 2 add in chicken broth, bring to rolling boil for 5 minute.
  • 3 add in remaining ingredients.
  • 4 simmer on stove while dh works hard.
  • 5 note: if adding noodles, add in last 10 min of simmer to cook al dente).
  • 6 *** i usually cook my pasta seperate so it does not mush in the soup for leftovers, but can be cooked in the pot with the soup.
  • 7 *** for a quicker version and i have done this- using canned mixed vegetables instead of fresh and add to broth and chicken, simmer til warmed.
  • 8 serve with a crusty bread or a grilled chees sandwich and a hot toddy. :-).

Chicken In Orange Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 2 chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon dried sage
  • 2 tablespoons ghee
  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 12 baby carrots, chopped
  • 1/2 cup dry sherry
  • 1 1/2 cups chicken stock, homemade is best
  • 2 teaspoons tomato paste
  • 3 garlic cloves, minced
  • 4 pieces orange zest, 2 inches by 1 inch. outer skin only, the inner skin is bitter
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary, crumbled
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon orange liqueur
  • 1/2 tablespoon orange zest
  • 8 orange slices (to garnish)

Recipe

  • 1 place flour, salt, pepper, and sage in a bag, shake to mix.
  • 2 add chicken, shake well to coat.
  • 3 heat a dutch oven over nedium high heat.
  • 4 when hot, add ghee and oil.
  • 5 add chicken, cook 3 minutes per side. drain on paper towel.
  • 6 add onion, celery, and carrots, cook 'til onions are golden, 7-8 minutes.
  • 7 add sherry, cook 1 minute.
  • 8 add chicken stock, tomato paste, garlic, strips of orange zest, sage, and rosemary.
  • 9 bring to a simmer.
  • 10 return the chicken to the dutch oven.
  • 11 simmer, covered for 20 minutes.
  • 12 while this is cooking, combine the vinegar and sugar in a heavy sauce pan, heat over medium high heat, stirring all the while. reduce to 1 tbs.
  • 13 remove the chicken.
  • 14 strain ths sauce into the vinegar mixture. discard solids.
  • 15 bring sauce to a boil over medium high heat.
  • 16 cook for 5 minutes, stir often.
  • 17 whisk in the cornstarch mixture and grated orange peel, cook 'til thickened.
  • 18 adjust seasoning.
  • 19 serve.

Sunday, June 14, 2015

Chamomile, Carrot & Orange Drink

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 2 dried chamomile, teabags
  • 250 ml boiling water
  • 3 carrots, chilled, cut lengthways into quarters
  • 2 oranges, chilled, peeled, halved, cut into wedges, seeds removed
  • ice cube, to serve (optional)

Recipe

  • 1 place the teabags in a heatproof jug and add the boiling water. set aside for 15 minutes to infuse and cool slightly.
  • 2 process the carrots and the oranges in a juice extractor and pour the juice into a medium jug. add the chamomile tea and mix well. add the ice cubes, if using.
  • 3 pour into serving glasses and serve the drink immediately.

Hungarian Chicken Soup In Crock Pot

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

  • Servings: 8
  • 4 chicken legs, thighs
  • 3 carrots, chopped
  • 2 turnips, chopped
  • 1 onion, chopped
  • 1 leek, chopped
  • 2 garlic cloves
  • 3 stalks celery, chopped
  • 1 tablespoon dill, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon marjoram
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 cups water
  • 1 chicken bouillon cube
  • 3 cups egg noodles
  • 1/4 cup chives
  • 1 teaspoon celery salt
  • 1 teaspoon pepper

Recipe

  • 1 put everything but chive and noodles into crock pot cook last 20 minutes take out chicken debone add back to pot add noodles
  • 2 serve top with chives.

Ginger-beef & Ramen Noodles

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 lb top round steak, 3/4 inch thick,sliced across the grain, 1/4 inch thick x 1 inch long
  • 1 tablespoon peanut oil
  • 1/2 tablespoon sesame oil
  • 1 inch fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 3 cups beef stock (homade is best)
  • 2 bunches scallions, 1/2 inch long,whites & light green
  • 2 tablespoons rice wine vinegar
  • 2 (3 ounce) packets ramen noodles (throw away the 'flavor pack', it's 92-95% sodium)
  • 1/2 cup baby carrots, grated

Recipe

  • 1 heat wok over med-high heat.
  • 2 add 1/3 of each of the oils.
  • 3 swirl to coat.
  • 4 add ginger, garlic,& red chilies.
  • 5 stir fry for 1 minute.
  • 6 add 1/3 of the beef, stir fry 3 minutes.
  • 7 set aside, keep warm.
  • 8 repeat 'til all the beef is done.
  • 9 set all aside, keep warm.
  • 10 add stock, vinegar,& scallions.
  • 11 bring to a boil, reduce to low.
  • 12 simmer 10 minutes.
  • 13 meanwhile cook the ramen.
  • 14 divide the ramen between 4 bowls.
  • 15 top each bowl with 1/4 of the beef.
  • 16 divide the broth between the 4 bowls.
  • 17 top each bowl with 1/4 of the carrots.
  • 18 serve with a side dish of plain 'sticky' rice.

Faux-fresh Tomato Soup

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 (8 ounce) french baguettes
  • 2 tablespoons parmesan cheese or 2 tablespoons romano cheese
  • 1 teaspoon dry basil
  • 1/4 teaspoon coarse salt
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 5 cups low sodium chicken broth
  • 1 (15 ounce) can tomato puree
  • 3 tablespoons dry basil or 1/3 cup cups chopped fresh basil
  • 3/4 teaspoon sugar
  • 1/2 teaspoon pepper

Recipe

  • 1 prepare croutons and set aside:.
  • 2 slice 1 small french bread baguette (8 oz) crosswise into 1/4-in slices. sprinkle slices with grated cheese then sprinkle lightly with dry basil and coarse salt. place bread slices in a single layer on a large baking sheet. bake in a 300° oven until toasted and golden brown (about 20 minutes). serve croutons warm or at room temperature.
  • 3 make soup:.
  • 4 in a 3-4 quart pan, combine oil, onion, carrot, and 1 cup of the the chicken broth. bring to a boil over high heat; boil, uncovered, stirring occasionally, until liquid evaporates and vegetables begin to brown (about 10 minutes). to deglaze, add 3 tbsp water and stir to scrape browned bit free. continue to cook, stirring occasionally, until mixture begins to brown again. repeat deglazing and browning steps 2 more times, using 3 tbsp water each time; vegetable mixture should be golden brown.
  • 5 add remaining 4 cups chicken broth. stir to scrape browned bits free. stir in tomato purée, basil, sugar, and pepper. bring to a boil over high heat; then reduce heat, cover, and simmer until vegetables are very tender to bite (about 20 min).
  • 6 whirl mixture, a portion at a time, in a food processor or blender until smoothly puréed. return to pan; bring to a simmer over medium heat.
  • 7 to serve, ladle into bowls and top each serving with 2 croutons. pass remaining croutons.

Easy Split Pea Soup

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

  • 2 cups dried peas
  • 8 cups water
  • 1 ham bone
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup diced carrot
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • lite salt and pepper

Recipe

  • 1 rinse peas, add water, and bring to a boil simmering for 2 minutes.
  • 2 remove from heat, cover and let sit for 1 hour.
  • 3 add remaining ingredients and heat to a boil.
  • 4 reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
  • 5 remove bone and slice up meat adding it to soup.
  • 6 enjoy!

Grocery Day Chicken Rice Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 (28 ounce) cartons chicken broth
  • 1 (14 1/2 ounce) can sliced carrots, drained
  • 2 cups diced cooked chicken, drained or 2 cups canned chicken, breasts, drained
  • 1/2 cup minced garlic
  • 2 -3 cups instant rice
  • 1 dash soy sauce (more to taste if you use low-sodium broth)
  • 1 dash cajun seasoning (pref. tony chachere's, more if you like it spicy)
  • peppercorn (whole)

Recipe

  • 1 combine all ingredients except rice in a large stockpot and heat to boiling.
  • 2 add rice, simmer 5-8 minutes or until rice is as tender as you like it.
  • 3 serve! garnish with a light sprinkling of shredded cheese if desired.

Harira

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 cup onion, finely chopped
  • 2 celery ribs, diced
  • 3 tablespoons vegetable oil
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 1 small potato, chopped
  • 1 small carrot, diced
  • 2 (12 ounce) cans diced tomatoes, drained
  • 1 cup tomato juice
  • 4 cups stock (vegetable or chicken)
  • 1 small zucchini, finely chopped
  • 1/2 cup vermicelli, crumbled
  • 1 (12 ounce) can chickpeas
  • 1/4 cup fresh lemon juice
  • salt and pepper

Recipe

  • 1 in a soup pot, saute the onion and celery in the oil until the onions are translucent.
  • 2 add the spices, potates, and carrots and cook for 5 minutes, stirring often.
  • 3 mix in the chopped tomatoes, tomato juice, and stock and simmer until all of the vegetables are almost tender.
  • 4 add the zucchini and vermicelli and simmer for about 5 minutes longer.
  • 5 mix in the chick peas, lemon juice and s and p to taste.

Ginger-chicken Noodle Soup

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium carrots, coarsely shredded
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground black pepper
  • 3 (14 ounce) cans chicken broth
  • 1 cup water
  • 2 ounces rice vermicelli
  • 1 (6 ounce) package frozen pea pods, thawed and halved diagonally
  • additional soy sauce, to serve

Recipe

  • 1 in a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. stir in chicken broth and the water. cover and cook on high-heat setting for 2 to 3 hours.
  • 2 stir in noodles and pea pods. cover and cook for 5 to 8 minutes more or until noodles are tender. serve with additional soy sauce. makes 6 servings.

French Onion Dip

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 3 medium vidalia onions, chopped
  • 2 tablespoons butter
  • 1 (10 3/4 ounce) can condensed cream of onion soup
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 4 teaspoons snipped fresh chives

Recipe

  • 1 in a large skillet cook onion in hot butter over medium heat for 10-15 minutes or until tender and golden, stirring occasionally. cool.
  • 2 in a blender or food processor combine cooked onion, soup, black pepper, and cayenne pepper. cover and blend or process until nearly smooth.
  • 3 transfer dip to a small bowl. stir in chives. cover and refrigerate for at least 1 hour. serve with assorted dippers such as chips or baby carrots.

Harira (beef And Chickpea Soup)

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

  • 1 lb beef, cut in 1/2 inch cubes
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed saffron or 1/4 teaspoon ground turmeric
  • 2 tablespoons butter
  • 2 cups beef broth
  • 1/4 cup barley
  • 1 (16 ounce) can chickpeas (garbanzo beans)
  • 1 cup tomato, diced
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon fresh oregano, chopped
  • 2 tablespoons fresh lemon juice

Recipe

  • 1 brown beef in butter in a large, heavy saucepan. add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
  • 2 add broth and barley, cover and simmer over low heat 1 1/4 hours.
  • 3 add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.

Ginger-carrot Chutney

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 2 tablespoons olive oil
  • 4 medium carrots (1/2-inch)
  • 3/4 cup shallot, finely chopped
  • 4 garlic cloves, minced
  • 3 pieces fresh ginger, julienne-cut strips and peeled (1/2-inch pieces)
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 4 cardamom pods, bruised
  • 2 fresh thyme sprigs
  • 2 cups organic vegetable broth
  • 1/2 teaspoon salt

Recipe

  • 1 heat oil in a large nonstick skillet over medium-high heat. add carrot, shallots, garlic, and ginger to pan. reduce heat to low, and cook 10 minutes, stirring occasionally.
  • 2 add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. stir in broth; bring to a boil.
  • 3 reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. discard thyme sprigs and ginger. stir in 1/2 teaspoon salt; cool.

Ground Beef & Vegetable Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1 lb ground beef
  • 2 large carrots
  • 1 onion
  • 1/2 lb fresh green beans
  • 2 medium potatoes
  • 2 -4 corn on the cob
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon tony chachere's seasoning
  • 1/4 cup butter

Recipe

  • 1 brown ground beef in deep pot with butter.
  • 2 while meat is browning, prepare the vegetables. peel and cut the carrots and potatoes and snap the green beans. tear the ends off and then snap them in half.
  • 3 after meat is thoroughly cooked and brown, add water ( depends on how much juice you want in the soup and how big the pot is ).
  • 4 after water is boiling, add the cleaned heirs of corn, snapped green beans, chopped carrots, chopped potatoes, and whole onion. seasonings and can of tomato sauce as well.
  • 5 let boil for about 45 minutes or until the vegetables are tender (depends on the size you cut them).
  • 6 and then serve. salt and pepper to taste.

Easy Spicy Shrimp Stir-fry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 lb large shrimp, peeled & deveined
  • 4 tablespoons catalina dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon red chili paste
  • 1 cup broccoli, chopped
  • 2 cups red bell peppers, chopped
  • 2 cups yellow bell peppers, chopped
  • 8 ounces sliced water chestnuts
  • 4 green onions, chopped
  • 3 carrots, sliced
  • 1 cup snow peas

Recipe

  • 1 mix dressing, soy sauce, and chili paste in a separate bowl.
  • 2 add half of this mixture so the shrimp and toss to coat.
  • 3 let sit in sauce for 10 minutes.
  • 4 stir-fry shrimp and all vegetables in a nonstick skillet or wok on medium high until shrimp is cooked and vegetables reach desired tenderness.
  • 5 mix remaining sauce mixture over entire dish during last 2 minutes of cooking time.
  • 6 serve with rice is desired.

Ginger-carrot Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

  • Servings: 12
  • 2 tablespoons cooking oil
  • 3 cups onions, thinly sliced
  • 2 tablespoons sugar
  • 1/8 teaspoon fresh ground black pepper
  • 2 tablespoons ginger, grated fresh
  • 8 carrots (about 1-1/4 lb.)
  • 1 sweet potato
  • 6 cups chicken broth
  • 1 cup half-and-half or 1 cup light cream

Recipe

  • 1 for caramelized onions, in a large skillet heat oil over medium heat. add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. add ginger. cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. divide in half.
  • 2 meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. in large saucepan or dutch oven combine broth, carrots, and sweet potato. bring to boiling; reduce heat. simmer, covered, 40 minutes or until vegetables are very tender. add half of the caramelized onions. puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. add cream; heat through. season to taste with salt and ground black pepper. top with remaining caramelized onions. makes 12 (3/4-cup) side-dish servings.

French Onion Dip And Chips

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 medium onions, quarterd lengthwise then very thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 beef bouillon cube
  • 1/2 cup water
  • fresh ground black pepper
  • 1 teaspoon ground thyme
  • 2 teaspoons worcestershire sauce
  • 2 cups sour cream
  • 8 ounces cream cheese, softened in microwave for 20 seconds on high
  • 2 tablespoons chopped chives
  • toasted pecans, chopped fine
  • potato chips (yukon gold chips or some other specialty chips)
  • 2 large carrots, peeled & very thinly sliced on an angle
  • 1 medium very firm zucchini, very thinly sliced on an angle

Recipe

  • 1 place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter.
  • 2 melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally.
  • 3 add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes.
  • 4 season the onions with pepper, thyme and worcestershire sauce.
  • 5 remove from heat and transfer to a plate to "quick-cool.".
  • 6 in medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula.
  • 7 stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings.
  • 8 serve at room temperature or chill.
  • 9 garnish with chives.
  • 10 pack up chips as-is.
  • 11 season the veggetable chips with salt and pack up with paper towel to capture excess moisture in plastic food bag.
  • 12 if serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry.
  • 13 arrange chips and vegetable chips around dip and serve.

Harira (soup For Ramadan)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 2 cups dried garbanzo beans, soaked overnight
  • 1/2 cup dry lentils, brown (i have never tried red)
  • 3 roma tomatoes, diced
  • 1 cup fresh parsley, unpacked with stems removed
  • 1 cup fresh cilantro, unpacked with stems removed
  • 2 celery ribs
  • 1 small onion
  • 2 -3 carrots, peeled
  • 1 -2 tablespoon canola oil
  • 1 large beef bouillon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon powdered saffron (for coloring)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon smen
  • 3 tablespoons tomato paste
  • 1/2 cup flour
  • 2 eggs, beaten (optional)
  • 1/2 cup vermicelli, bite size (optional)

Recipe

  • 1 place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
  • 2 in a food processor, blend the cilantro & parsley into tiny pieces. add to the cooker. next dice the celery in the food processor & add it to the cooker. repeat with the onion & carrots.
  • 3 pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
  • 4 add the oil, bouillon, spices, & smen to the pot & cover with the lid. cook for 15 minutes, after it begins to hiss.
  • 5 meanwhile, mix the flour with 1 cup of warm water until it is smooth. put a small pot of water on to boil.
  • 6 uncover, then stir in enough boiling water to bring pressure cooker nearly full. next gently stir in the tomato paste along with the flour mixture.
  • 7 turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
  • 8 if using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.

Faux Moussaka With Lentils

Total Time: 6 hrs 50 mins Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ingredients

  • 1 1/4 cups lentils
  • 4 medium potatoes, chopped into half inch cubes
  • 1 (14 3/4 ounce) can vegetable broth
  • 3 garlic cloves, minced
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 1 large eggplant, chopped into half inch cubes
  • 4 medium carrots, sliced thin
  • 1 (14 ounce) can tomatoes with basil, garlic, and oregano
  • 8 ounces light cream cheese (neufchatel cheese)
  • 2 large eggs

Recipe

  • 1 combine lentils, potatoes, broth, and garlic, and spices in a 5-6 quart slow cooker.
  • 2 top with eggplant and carrots.
  • 3 cook for 6 hours on low setting or 3 hours on high setting.
  • 4 soften cream cheese and blend with eggs until fully combined.
  • 5 add tomatoes and cream cheese mixture to slow cooker and cook for an additional 30 minutes.
  • 6 serve with rice pilaf and tzatziki.

Easiest Veggie Salad

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

  • Servings: 6
  • 1 head broccoli (cut up)
  • 1 head cauliflower (cut up)
  • 2 carrots, sliced thin
  • 1 onion, sliced thin
  • 1 medium zucchini, sliced
  • 1 summer squash, sliced thin
  • 16 ounces prepared italian dressing

Recipe

  • 1 place all vegetables in large bowl.
  • 2 pour dressing over the top stirring to mix.
  • 3 cover tightly and refrigerate over night or longer.
  • 4 serve.

Haricot Of Beef

Total Time: 2 hrs 40 mins Preparation Time: 25 mins Cook Time: 2 hrs 15 mins

Ingredients

  • Servings: 6
  • 3 lbs chuck steaks, cut into 3/4-inch pieces
  • 1 ounce butter
  • 1 tablespoon sunflower oil
  • 18 pearl onions or 18 shallots
  • 1 ounce plain flour
  • salt
  • cayenne pepper
  • 1 bunch mixed fresh herbs, tied together (thyme, parsley, and bayleaf)
  • 1 lb carrot
  • 1 tablespoon worcestershire sauce

Recipe

  • 1 fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned.
  • 2 skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz.
  • 3 salted water until they are almost tender.
  • 4 strain, keeping the liquid, and put the onions on one side.
  • 5 sprinkle the flour into the casserole with the meat and let it brown.
  • 6 add the cooking liquid from the onions.
  • 7 season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again.
  • 8 cover the pan and simmer for 1½ hours, periodically adding a dash of stock if more liquid is needed.
  • 9 prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them.
  • 10 put them in the stew, add the onions and the worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender.
  • 11 serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar.
  • 12 this stew needs good mashed potatoes or baked potatoes to mop up the gravy.

Greatest Clam Chowder

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • 3 celery ribs
  • 2 carrots
  • 1 onion
  • 2 (6 1/2 ounce) cans minced clams
  • 1 (10 ounce) can baby clams
  • 1 pint half-and-half cream
  • 1 cup water
  • salt and pepper
  • 2 potatoes
  • 2 teaspoons fish sauce
  • 2 garlic cloves
  • 3 tablespoons flour
  • dried dill
  • bacon piece

Recipe

  • 1 start by chopping all of the vegetables in the preferred sizes. in a medium saucepan, sautee chopped garlic, onions, celery, and potatoes. add the reserve from the 3 minced clam cans but do not add the clams yet, just the reserved water from the can. bring to a boil and add the fish sauce and the half and half. boil until the soup reduces a bit about (15 mins). in a separate bowl stir the cup of water and 3 tablespoons of flour together and pour into chowder. finally, add the all of the clams. stir frequently for about 5 minutes add salt and pepper to taste. garnish with herbs. enjoy.

Hungarian Cheese Spread

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

  • 1 cup large-curd cottage cheese or 1 cup liptauer cheese
  • 1 cup butter or 1 cup cream cheese, at room temperature
  • 2 tablespoons anchovy paste
  • 2 tablespoons prepared mustard
  • 4 tablespoons grated onions
  • 1 tablespoon hungarian paprika
  • 2 teaspoons caraway seeds

Recipe

  • 1 combine large-curd cottage cheese or lipto cheese and butter or cream cheese in food processor.
  • 2 add anchovy paste, mustard, onion, caraway seeds and paprika.
  • 3 process, turning machine off twice during processing to scrape down sides, for 1 minute until smooth.
  • 4 transfer sread to a small bowl, cover, and refrigerate for at least 24 hours to allow flavor to develop.
  • 5 serve as a spread for crackers or as a dip for raw veggies such as carrots, celery and zucchini sticks!
  • 6 enjoy!

Ginger, Carrot, And Orange Cappuccino Cup Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • cooking spray
  • 1/4 cup thinly sliced yellow onion
  • 1/2 celery rib, thinly sliced (1/2 cup)
  • 1/4 lb carrot, very thinly sliced
  • 1 1/2 cups low sodium vegetable broth or 1 1/2 cups stock
  • 3/4 teaspoon finely grated gingerroot
  • 1/4 cup orange juice
  • 1/4 teaspoon salt
  • 1 teaspoon extra virgin olive oil

Recipe

  • 1 heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
  • 2 add onion and celery; cook 5 minutes, stirring occasionally.
  • 3 add carrots; continue to cook another 5 minutes.
  • 4 add broth and ginger; bring to a boil.
  • 5 add orange juice and salt. reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
  • 6 transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
  • 7 reheat if necessary; ladle into bowls.
  • 8 drizzle oil over soup.
  • 9 alternative method of cooking if you have a vita mix blender: i like to skip having to cut the carrots. i heat the onions and celery. meanwhile, i put the other ingredients into the vita mix blender - carrots, broth, ginger, o.j., and salt (which i omit). when the onions and celery are cooked, i add them to the vita mix blender and puree the mixture on high for about a minute or so. then, i return the mixture to the saucepan and heat it through. i ladle it into bowls and add the oil to the soup. very easy and definitely tasty!

Cultivator's Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 1 green pepper, diced 1/4 inch
  • 2 scallions, chopped
  • 2 potatoes, thinly sliced
  • 2 carrots, thinly sliced
  • salt & pepper
  • 1 clove garlic, peeled
  • 2 bay leaves
  • 1 pinch thyme
  • 3 -5 sprigs parsley
  • 2 tablespoons butter
  • 6 cups chicken stock, hot

Recipe

  • 1 remove the garlic and the bay leaves before serving.
  • 2 melt the butter in a saucepan placed over low heat.
  • 3 add the onion, the carrots and the potatoes to the melted butter or margarine.
  • 4 season to taste with salt and pepper, and cook with a cover for 6 to 7 minutes, over low heat.
  • 5 remove the cover, add the celery, the scallions, the green pepper and all the spices.
  • 6 season to taste and cook 5 to 6 minutes with a cover.
  • 7 add the chicken stock and cook for about 5 to 6 minutes or until the potatoes are tender.
  • 8 accompany with garlic croutons.

Ginger-glazed Carrots

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

  • Servings: 4
  • 1 (16 ounce) package baby carrots
  • 3/4 cup water
  • 2 tablespoons butter, divided
  • 1/4 cup honey
  • 2 tablespoons orange juice
  • 1 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon parsley flakes

Recipe

  • 1 in a large skillet combine carrots, water,and 1 tablespoon of the butter.
  • 2 bring to boiling; reduce heat to medium.
  • 3 cover and cook for 6 to 8 minutes or until carrots are nearly tender.
  • 4 drain; return to skillet.
  • 5 in a small bowl combine honey,orange juice, ginger,salt,and nutmeg.
  • 6 pour over carrots.
  • 7 add the remaining butter.
  • 8 cook,uncovered,5 to 6 minutes more or until carrots are tender,stirring to glaze carrots.
  • 9 just before serving, sprinkle with parsley.

Jamaican Carrots

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 lb carrot, peeled and sliced
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon orange juice (or pineapple juice)
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1/4-1/2 teaspoon chili powder
  • salt, to taste

Recipe

  • 1 in a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
  • 2 in the same saucepan, over medium heat, melt butter. add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
  • 3 cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
  • 4 add the cooked, drained carrots; toss to coat the carrots with the sauce.
  • 5 season to taste with salt; serve.

Chicken In Tarragon Cream Sauce

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

  • Servings: 8
  • 10 sprigs tarragon, plus
  • 2 tablespoons tarragon leaves
  • 2 quarts rich chicken broth
  • 1 1/2 quarts heavy cream
  • 1 bottle dry wine (f&w recommends a french sauvignon blanc)
  • salt & freshly ground black pepper
  • 2 (3 1/2 lb) chicken, each cut into drumsticks,thighs and breast halves on the bone
  • 1/2 lb baby carrots

Recipe

  • 1 tie the tarragon stems in a bundle.
  • 2 in a very large, heavy pot, combine the chicken stock with the cream, wine and tarragon stems.
  • 3 bring to a boil and season lightly with salt and pepper.
  • 4 add the chicken and bring to a boil, skimming.
  • 5 reduce the heat to low and simmer, stirring occasionally, until the breasts are cooked through, 20 minutes.
  • 6 transfer them to a platter and cover with foil.
  • 7 continue to simmer the leg pieces until cooked through, about 20 minutes longer.
  • 8 add the leg pieces to the breasts on the platter and cover with foil.
  • 9 simmer the sauce over low heat until it has reduced by half, about 1 1/2 hours.
  • 10 discard the tarragon stems.
  • 11 meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 4 minutes.
  • 12 drain.
  • 13 return the chicken to the sauce.
  • 14 add the carrots and simmer over low heat for 5 minutes.
  • 15 garnish with the tarragon leaves and serve in shallow bowls.

Ginger-chicken Noodle Soup (crock Pot)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium carrots, coarsely shredded
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, peeled and grated
  • 1/4 teaspoon ground black pepper
  • crushed red pepper flakes, to taste (optional)
  • 3 (14 ounce) cans chicken broth
  • 1 cup water
  • 2 ounces dried vermicelli or 2 ounces other medium noodles
  • 1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package fresh pea pods, cut diagonally (if using frozen thaw them first)
  • soy sauce, to serve

Recipe

  • 1 in a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
  • 2 cover and cook on high-heat for 2-3 hours.
  • 3 uncover and stir in noodles and pea pods.
  • 4 cover and cook for 5-8 minutes more or until noodles are tender.
  • 5 serve with additional soy sauce.
  • 6 also good with sesame and chili oils.

Ginger-carrot Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 lbs carrots, chopped
  • 1 1/2 lbs sweet potatoes, peeled and chopped
  • 2 tablespoons fresh ginger, peeled and finely chopped
  • 2 (14 1/2 ounce) cans reduced-sodium chicken broth
  • 4 cups water
  • coarse salt
  • ground pepper
  • 2 -3 teaspoons sugar
  • 2 -3 teaspoons fresh lemon juice (1 lemon)
  • 1/4 cup heavy cream (optional)

Recipe

  • 1 heat oil in a large saucepan over medium heat.
  • 2 add onions, stirring occasionally until they are translucent (5 minutes).
  • 3 add carrots, sweet potatoes, ginger, broth and water.
  • 4 bring to a boil, then reduce to a simmer and cook until vegetables are tender (20 minutes).
  • 5 puree mixture in batches in a blender until smooth. (for safety, you should let the soup cool a bit before doing this, and be careful of any splattering. or use an immersion blender right in the pot).
  • 6 add sugar, lemon juice, salt and pepper to taste.
  • 7 return to pan and reheat over medium heat, adding in cream if you wish.

Hare (rabbit) Ragout Les Fougeres

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

  • Servings: 6
  • 1 hares, jointed
  • 1/2 cup olive oil
  • 2 tablespoons butter
  • 6 ounces lardon bacon
  • 1 large onion, diced
  • 1 large carrot, diced
  • 6 whole garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 4 tomatoes, chopped
  • 2 tablespoons red currant jelly
  • 1/4 cup balsamic vinegar
  • 325 ml wine (1/2 bottle)
  • 2 tablespoons crushed juniper berries
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • salt and pepper

Recipe

  • 1 in a heavy bottomed, oven proof casserole, heat olive oil butter and bacon over medium high until the fat renders from the bacon.
  • 2 add the hare pieces and brown well on all sides. season with salt and pepper. add onion, carrot, and garlic cloves, continuing to cook stirring occasionally until the vegetables have started to brown. add the rest of the ingredients.
  • 3 cover with lid and cook in the oven at 375 degrees for 1 hour or until tender.

Great-grandmother's Pot Roast

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 2 1/2-3 1/2 lbs boneless round roast
  • 2 ounces lipton beefy onion soup mix
  • 1 1/2 cups hot water
  • 1/2 cup merlot
  • 1/2 cup barbecue sauce
  • 1 tablespoon worcestershire sauce
  • 2 lbs baby red potatoes
  • 8 -10 peeled boiling onions
  • 3/4 cup whole baby carrots
  • salt and pepper

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 remove roast from packaging and rinse. season with salt and pepper to taste, as well as the worcestershire sauce.
  • 3 in 6-quart saucepot, brown roast over medium-high heat.
  • 4 add the onion soup mix, hot water and merlot.
  • 5 transfer into a large reynolds roasting bag.
  • 6 once in the bag add the barbeque sauce, potatoes, boiler onions and carrots. make sure everything is well 'coated' and seal the bag with a nylon twist tie.
  • 7 place the roasting bag into a shallow roasting pan. poke 4 or 5 holes into the top of the bag to allow for venting.
  • 8 bake for approximately 2 hours at 350 degrees. after 2 hours turn off the oven and let the roast sit for about 20 minutes.

Haricot Verts Casserole: Applewood-smoked Bacon/crispy Shallots

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 1 lb french haricots vert
  • 4 ounces apple-smoked bacon, diced
  • 1 cup diced carrot
  • 1 cup diced sweet onion
  • 1 cup diced celery
  • 2 teaspoons chopped garlic
  • 2 cups veal stock
  • 1 cup dry red wine
  • 1 tablespoon flour
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon freshly grated nutmeg
  • salt and pepper, to taste
  • 2 large shallots
  • 1 cup flour
  • 1 tablespoon old bay seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • salt and pepper

Recipe

  • 1 heat a large sauté pan over medium heat. add bacon and sauté until halfway cooked. stir in carrot, onion, celery and garlic. sauté until vegetables are golden brown. add veal stock and red wine, stirring to loosen any browned bits on the bottom of the pan. simmer until liquid is reduced by half. sift in flour and stir until smooth. add haricot verts and simmer until sauce is thick and beans are crisp-tender, 4 to 5 minutes. slowly stir in softened butter until fully incorporated. season with nutmeg, salt and pepper. place in a large casserole dish and garnish with crispy shallots.
  • 2 crispy shallots: preheat deep fryer to 275 degrees. thinly slice shallots on a bias to create small matchsticks. in a medium bowl, mix flour, old bay, paprika and cayenne. dredge shallot sticks in the flour mixture until evenly coated. shake off excess flour and place in deep fryer. cook just until golden brown. remove and drain on paper towels, adding salt and pepper while they are still hot.

Ginger-carrot Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

  • Servings: 12
  • 2 tablespoons cooking oil
  • 3 onions, thinly sliced
  • 1 tablespoon brown sugar
  • 1/8 teaspoon black pepper
  • 2 tablespoons fresh ginger, grated
  • 1 1/4 lbs carrots, about 8-9
  • 1 sweet potato
  • 6 cups chicken stock, can use vegetable stock for vegetarian cooking
  • 1/2 cup sherry wine
  • 1 cup reduced-fat half-and-half
  • salt and pepper

Recipe

  • 1 for caramelized onions, in a large skillet heat oil over medium heat. add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. add ginger. cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. divide in half.
  • 2 meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. in large saucepan combine broth, carrots, and sweet potato. bring to boiling; reduce heat. simmer, covered, 40 minutes or until vegetables are very tender. add half of the caramelized onions. puree 2 cups at a time in a food processor (be careful not to burn yourself or over heat processor with hot soup). add sherry and half-and-half; heat through (do not allow to boil).
  • 3 season to taste with salt and ground black pepper. top with remaining caramelized onions.

Easiest Slow Cooker Vegetable Beef Soup

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

  • 1 -2 lb of cubed beef stew meat (your choice, i always use 2 pounds)
  • 1 (15 1/4 ounce) can whole kernel corn, undrained
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can canned carrots, with juice
  • 1 (15 ounce) can canned sliced potatoes, with juice
  • 1 (28 ounce) can crushed tomatoes
  • 1 (1 1/4 ounce) packet onion soup mix
  • salt and pepper

Recipe

  • 1 combine all ingredients in slow cooker and mix together. set slow cooker on low and cook for at least 6 hours. add water if necessary. *i sometimes add a can of beef broth to the mixture.

Hungarian Cauliflower Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 8 cups milk
  • 1 large yellow onion, finely chopped
  • 1 -2 carrot, finely chopped
  • 6 -8 ounces cooked ham, cut into small dice
  • 1 head cauliflower
  • 1/2 cup sour cream
  • 1 -2 teaspoon salt, to taste
  • pepper, to taste
  • paprika or smoked paprika

Recipe

  • 1 bring milk to a boil, add the onion, carrots and ham. cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over).
  • 2 in the meantime, remove flowerets from the cauliflower head and chop very coarsely. you want the pieces fairly large. add them to the soup and simmer 15 minutes more.
  • 3 in a bowl, stir a little of the hot soup with the sour cream until smooth. add back to the soup and stir until smooth. add salt and pepper to taste. simmer briefly, stir gently but well.
  • 4 serve, sprinkling each bowl with paprika to taste (i like lots).

Hungarian Goulash Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 2 lbs beef
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 tablespoon paprika
  • salt and pepper
  • 4 carrots, diced
  • 2 quarts water
  • 4 potatoes
  • 1/2 teaspoon caraway seed

Recipe

  • 1 cut beef into 1 inch squares.
  • 2 brown chopped onion in butter; add paprika and fry slightly; do not brown paprika.
  • 3 add cubed beef, salt and pepper; simmer until tender in its own juices, being careful not to scorch.
  • 4 add carrots and water and simmer until carrots are partly cooked.
  • 5 add potatoes; cook until potatoes are done, for about 1 hour.
  • 6 serve with dumplings if desired.

Hollandse Erwten (split Pea) Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 2 (16 ounce) packages split peas
  • 1 medium onion (medium to large)
  • 3 large carrots
  • 2 stalks celery
  • 1 large baking potato
  • 1/4 lb bacon
  • 2 large ham hocks, cut in half by the butcher
  • 4 quarts water
  • salt
  • pepper

Recipe

  • 1 empty split peas from package,; wash and check for foreign matter.
  • 2 cut carrots, celery, bacon and onion into 1/4-inch dice; set aside.
  • 3 peel and quarter potato; set aside.
  • 4 add bacon to 6 quart pot and over medium heat stir and fry until crispy.
  • 5 remove bacon and discard all but a teaspoon of bacon fat.
  • 6 add onions and cook until caramelized.
  • 7 add 4 quarts water and split peas to the pot on high flame; bring to boil.
  • 8 turn down flame to low to medium.
  • 9 add potato and rinsed ham hocks.
  • 10 cook approximately 1 hour or until potato is almost done.
  • 11 add celery and carrots.
  • 12 cook an additional 20-30 minutes.
  • 13 take the ham hocks out of the pot and remove the meat.
  • 14 take your potato masher and mash the potato to thicken the soup.
  • 15 add the ham hock meat.
  • 16 stir this soup occasionally as the peas tend to stick to the bottom of the pot.
  • 17 do not add salt and pepper as ham hocks may be salty enough.
  • 18 serve with croutons.
  • 19 add salt and pepper to taste.

Ginger-lemon Chicken Skillet

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 1
  • 1/2 cup bow tie pasta (makes 1 cup cooked)
  • 1 (6 ounce) boneless skinless chicken breasts
  • 3 thin lemon slices, seeded
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated gingerroot
  • 1 small garlic clove, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 cup fat-free low-sodium chicken broth
  • 2 tablespoons honey
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon extra light olive oil
  • 1 cup broccoli floret
  • 1/2 cup cherry tomatoes
  • 1 small carrot, peeled and sliced thinly on the diagonal
  • 1/8 teaspoon fresh ground black pepper

Recipe

  • 1 cook pasta as directed on package; set aside. combine chicken, lemon slices, zest, ginger, garlic and lemon juice in a bowl; set aside. stir broth, honey, soy sauce and cornstarch in another bowl until honey dissolves. heat 1/2 tsp oil in a large skillet. cook broccoli, tomatoes, carrot and pepper, stirring occasionally, until tomatoes soften, 5 to 6 minutes. add broth mixture and cover. reduce heat to low and cook until water has evaporated, 2 to 3 minutes. turn off heat. warm remaining 1/2 tsp oil in a small skillet over medium-high heat; carefully add chicken and marinade. cook, stirring occasionally, until chicken and lemon slices brown, 3 to 4 minutes. reduce heat to low and add vegetables and sauce. simmer until chicken is cooked through and sauce thickens, 2 to 3 minutes. stir chicken and sauce into pasta and serve.

Easy Split Pea Soup

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

  • Servings: 9
  • 1 (16 ounce) package dried split peas
  • 2 cups diced fully cooked lean ham
  • 1 cup diced carrot
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups boiling water
  • 1 cup hot milk

Recipe

  • 1 in a slow cooker, layer the first nine ingredients in order listed (do not stir).
  • 2 cover and cook on high for 4-5 hours or until vegetables are tender. stir in milk.
  • 3 discard bay leaves before serving.

Ginger-scallion Chicken With Asian Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • Servings: 4
  • 1/2 inch ginger, minced
  • 4 cloves garlic, crushed
  • 3 scallions, chopped
  • 4 tablespoons sesame oil
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 4 chicken breasts
  • 2 carrots, chopped
  • 1/4 lb snow peas
  • 2 cups bean sprouts
  • 3 tablespoons cilantro
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon, zest of
  • 1/4 teaspoon red pepper flakes
  • 1 pinch sugar
  • 1 tablespoon sesame seeds

Recipe

  • 1 combine ginger, garlic, and scallions with 2 tbs sesame oil, 3/4 tsp salt, and 1/2 tsp pepper.
  • 2 set aside 1 tbs and smear the remaining mixture on the chicken.
  • 3 broil or grill the chicken 5-7 minutes per side.
  • 4 combine carrots, snow peas, and sprouts.
  • 5 blend reserved garlic mixture with cilantro, lemon juice and zest, red pepper, sugar, sesame seeds, and the remaining sesame oil, salt, and pepper.
  • 6 toss vegetables with this dressing and serve with the chicken breasts.

Favorite Chicken Pot Pie Recipe

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

  • 2 cups diced peeled potatoes
  • 1 3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1 3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 (14 1/8 ounce) packages refrigerated pie pastry

Recipe

  • 1 preheat oven to 425°. place potatoes and carrots in a large saucepan; add water to cover. bring to a boil. reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  • 2 in a large skillet, heat butter over medium-high heat. add onion; cook and stir until tender. stir in flour and seasonings until blended. gradually stir in broth and milk. bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. stir in chicken, peas, corn and potato mixture; remove from heat.
  • 3 unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. add chicken mixture. unroll remaining pastry; place over filling. trim, seal and flute edges. cut slits in tops.
  • 4 bake 35-40 minutes or until crust is lightly browned. let stand 15 minutes before cutting. yield: 2 potpies (8 servings each).
  • 5 freeze option: cover and freeze unbaked pies. to use, remove from freezer 30 minutes before baking (do not thaw). preheat oven to 425°. place pies on baking sheets; cover edges loosely with foil. bake 30 minutes. reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
  • 6 read more: http://www.tasteofhome.com/recipes/favorite-chicken-pot-pie#ixzz3doaeyggg.

Jamaican Carrot Drink

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 cups carrots
  • 2 cups water
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1 cup ice cube

Recipe

  • 1 cook carrot in water.
  • 2 cool.
  • 3 blend all ingredients until smooth.

Ginger-orange Beef

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1 lb flank steak
  • 1 tablespoon oil
  • 2 tablespoons fresh ginger, grated
  • 1 cup carrot, diagonally sliced
  • 1 cup red pepper, chopped
  • 1 cup green pepper, chopped
  • 10 ounces water chestnuts, sliced
  • 4 ounces snow peas, trimmed
  • 1 tablespoon orange rind, grated
  • 1 teaspoon cinnamon
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon cornstarch

Recipe

  • 1 slice steak into 1/4" thick slices . heat oil in a large skillet over medium high heat.
  • 2 add ginger and stir fry for one minute. add steak and stir fry for 3 minutes, or until steak is cooked through. remove steak and keep warm.
  • 3 add carrots, peppers, water chesnuts, snow peas, orange rind and cinnamon. stir fry for three minutes, then add steak back inches.
  • 4 in a small bowl, mix soy sauce and cornstarch. stir ino steak and vegetable mixture until thickened, stirring constantly.
  • 5 serve immediately.

Saturday, June 13, 2015

Favorite Beef Stew

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

  • Servings: 6
  • 3 carrots, cut lengthwise into halves, then cut into 1 in. pieces
  • 3 celery ribs, cut into 1 in. pieces
  • 2 large potatoes, peeled and cut into 1/2 in. pieces
  • 1 1/2 cups chopped onions
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1 1/2 tablespoons worcestershire sauce
  • 3/4 teaspoon dried thyme leaves
  • 3/4 teaspoon basil leaves
  • 1/2 teaspoon black pepper
  • 2 lbs beef stew meat, cut into 1 in. pieces
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 (14 ounce) can beef broth
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water

Recipe

  • 1 layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onion, garlic, bay leaf, worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. cover and cook on low 8-9 hours.
  • 2 remove beef and vegetables to large serving bowl; cover and keep warm. remove and discard bay leaf. turn slow cooker to high; cover. mix flour and water in small bowl until smooth. add 1/2 cup cooking liquid; mix well. stir flour mixture into slow cooker. cover and cook 15 minute or until thickened. pour meat and vegetables back into slow cooker and stir. turn slow cooker back to low and enjoy!

Favorite Chicken Noodle Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 3 -4 lbs broiler chickens
  • 12 cups water
  • 2 onions
  • 5 stalks celery
  • 5 carrots
  • 2 parsnips
  • 2 cups fresh parsley
  • 4 garlic cloves
  • salt
  • pepper
  • 2 bay leaves
  • 2 teaspoons thyme
  • 2 -3 cups egg noodles

Recipe

  • 1 put the chicken in a pot, cover with the water.
  • 2 add one onion quartered, 2 carrots halved, 2 stalks of celery halved, 1 cup parsley, thyme, garlic and bay leaves.
  • 3 boil, reduce heat and simmer, scraping off the foam at the top about 30 minutes inches.
  • 4 simmer 1.5 hours, remove chicken. cool and remove the meat.
  • 5 strain stock and cool (i like to cool it overnight) skim fat off the top.
  • 6 chop the remaining 3 carrots, celery, parsnips and onion. add them to the stock and cook about an hour, adding the meat near the end to heat though.
  • 7 cook egg noodles and pour soup over them in the bowl.
  • 8 *i never keep the noodles in the soup- they can get mushy.
  • 9 **if you like a stronger taste, add 1-2 tbs bullion to the stock.

Hungarian Meatball Stew

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs ground sirloin
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup diced onion
  • 2 carrots, diced
  • 1 celery, diced
  • 4 ounces mushrooms, diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sweet paprika
  • 2 cups beef broth
  • 1 tablespoon caraway seed
  • buttered egg noodles, with
  • butter

Recipe

  • 1 in a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. mix together and form into meatballs roughly 1 1/2" in diameter.
  • 2 in a large skillet, heat oil over medium-high. add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes.
  • 3 scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
  • 4 pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
  • 5 sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
  • 6 gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
  • 7 add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
  • 8 serve over warm egg noodles.