1 pour about 2 cups water into a large stock or soup pot. add berries and crush them with a potato masher. bring to a boil and turn off the heat.
2 now layer a sieve with cheesecloth, hold over a bowl, add berry mixture, and let the juice drain into the bowl. (make sure no seeds get through). this should yield about 3 1/2 cups of juice. (if you need more liquid, add apple juice or water).
3 pour blackberry juice black into the pot. add lemon juice and pectin and bring to a boil. add sugar and boil 1 minute. add butter.
4 pour mixture into 4 pint jars. pour a half-inch layer of paraffin over top of each jar and seal them.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
700 g chicken breasts, small slices
3 large chorizo sausages
2 onions, chopped
3 garlic cloves
1 green pepper (capsicum)
1 red pepper (capsicum)
5 celery ribs
1 3/4 cups rice
2 (400 g) cans chopped tomatoes
1 (290 g) can tomato puree (tomato sauce or paste)
1/2 tablespoon chili flakes
1 tablespoon cajun seasoning (can substitute this with a mix of paprika, chili, salt, pepper, fennel and thyme)
1 dash worcestershire sauce
1 tablespoon parsley, finely chopped
salt
cracked pepper
1 bay leaf
Recipe
1 in a large deep skillet or dutch oven lightly brown the onion and garlic in oil over a medium heat.
2 add chicken and sausage and lightly cook, do not brown the meat.
3 add peppers, celery, tomatoes, rice, tomato puree and water. leave on medium heat for 5 minutes covered.
4 add chili, cajun seasoning, worcestershire sauce and parsley. stir well. cover and simmer for about 1 to 2 hours, or until rice and vegetables are nicely cooked through.
5 if a soupier, moister gumbo is desired add small amounts of water every so often.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
1 (12 ounce) package egg noodles
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk (use more or less according to your preferred consistency)
1 (10 ounce) package frozen green peas
1 -2 tablespoon olive oil
8 ounces canned mushrooms
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper
Recipe
1 in a large pot, heat water to a boil.
2 in a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
3 in the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
4 cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
5 cook noodles according to package then drain and rinse.
6 add noodles to chicken mixture and serve with biscuits or rolls.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
2 medium onions, coarsely chopped
2 cloves garlic, coarsely chopped
1 fennel bulb, trimmed and coarsely chopped
1 teaspoon dried thyme
1/4 cup olive oil
1/2 cup dry sherry
9 cups chicken stock
1 cup finely ground almonds
1 cup heavy cream
1 1/2 cups finely chopped cooked chicken meat
salt and pepper
1/4 cup finely chopped fresh parsley, for garnish
Recipe
1 in a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
2 add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
3 add the chicken stock, almonds, and cream and bring to a boil over high heat.
4 reduce the heat to moderate and cook 25 minutes.
5 add the chicken and cook 5 minutes, or until the chicken is heated through.
6 season with salt and pepper.
7 garnish each portion with parsley just before serving.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
2 lbs chicken breasts
1 (10 1/2 ounce) can campbell's cream of chicken soup (with herbs)
1 (8 ounce) package cream cheese
2 -4 serrano peppers
1 bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
10 flour tortillas
cheddar cheese, for topping
olive oil
salt and pepper
Recipe
1 cube chicken, and being to cook with garlic and olive oil over med heat.
2 when chicken is almost done add onions and bell pepper and cook till chicken is done and pepper and onions are softened.
3 add cream cheese and soup and let simmer about 10 minutes.
4 taste! add salt and pepper till satisfied. (i like to use lawry's garlic salt with parsley instead of salt.).
5 preheat oven to 400. take flour tortillas (warm them if they aren't pliable) and add a scoop of mixture and place flap side down in casserole dish.
6 top with cheese,and bake until golden.
7 (may also use more soup and cream cheese to make more sauce to pour over top. be careful because that may make tortillas soggy the next day. left overs are wonderful).
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
1 (16 ounce) bottle thousand island dressing
1 (1 1/4 ounce) envelope lipton onion soup mix
1 (12 ounce) jar apricot preserves
3 lbs chicken breasts, and
chicken thigh, and
chicken leg (whatever you like)
salt and pepper
Recipe
1 mix salad dressing, onion soup mix and apricot preserves until well combined. season chicken pieces with salt and pepper and arrange in a baking dish. pour sauce over chicken. bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.
Total Time: 1 hr 3 mins
Preparation Time: 30 mins
Cook Time: 33 mins
Ingredients
Servings: 4
4 cups vegetable stock
4 cups filtered water
1 large yellow onion (coarsely chopped)
1 whole bulb of garlic (remove cloves and lightly crushed with a knife, then peel)
1 medium potato (diced large)
1/4 teaspoon turmeric (or saffron threads)
1 bay leaf
1/8 teaspoon red pepper flakes
1 teaspoon salt (course)
2 ounces sorrel (leaves-ribs removed and torn up in 1/2 inch piece)
4 1/2 teaspoons lemon juice (or lime)
vegan sour cream
Recipe
1 combine 4 cups soup broth and 4 cups water in a large pot. add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
2 bring to a boil and then reduce heat to medium and cook for about 30 minutes.
3 remove the bay leaf. with a hand immersion blender puree everything together in the pot.
4 bring back up to boil and add the sorrel leaves. cook for about 3 more minutes. stir in the citrus juice. refrigerate for a few hours until chilled.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 2
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 shallots, sliced
1/4 lb mushroom (preferably shiitake or chanterelles)
1/4 cup chopped fresh parsley
1 1/4 cups egg beaters egg substitute (or 5 eggs)
1 tablespoon milk
salt and pepper
crostini (or hearty toast)
Recipe
1 remove stems from mushrooms and chop the caps. throw away the stems or save for some other use, like a soup or stew.
2 put oil in large skillet, preferably nonstick. turn heat to medium. add garlic and shallots. cook, stirring, until softened and fragrant, about 1-2 minutes. stir in mushrooms and half the parlsey. cover and cook until the mushrooms are soft, about 5-10 minutes.
3 meanwhile, beat eggs with the milk. when mushrooms are done, turn heat to low and stir in the egg mixture. cook, stirring occasionally, just until the eggs are set. season with salt and pepper.
4 spoon on top of crostini or toast. garnish with remaining parsley.
Total Time: 1 hr 25 mins
Preparation Time: 40 mins
Cook Time: 45 mins
Ingredients
Servings: 6
4 medium red bell peppers
4 ounces bacon, diced
2 medium onions, chopped
4 garlic cloves, minced
1/3 cup finely chopped fresh parsley
1 strip orange zest (about 2 inches long)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 lb boiling potato, peeled, diced
3 (8 ounce) bottles clam juice or 3 cups fish stock
2 cups dry wine
2 egg yolks
1 tablespoon fresh lemon juice (or to taste)
5 tablespoons olive oil
2 lbs thick non-oily fish fillets, cut into 1-inch chunks (such as cod, haddock, or scrod)
1 lb shrimp, peeled but tails intact, deveined (or a combination of shrimp and scallops) or 1 lb scallops (or a combination of shrimp and scallops)
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
Recipe
1 heat broiler. place peppers on foil-lined baking sheet and broil 6 inches from heat, turning occasionally, until black and blistered on all sides, 15-20 minutes. peel peppers and remove stems and seeds; cut into 1-inch dice, reserving juices.
2 saute bacon in large casserole over medium heat until golden, about 8 minutes. drain bacon. pour off all but 2 t. fat from pan. add onions to fat and saute until softened, about 5 minutes. add garlic, two-thirds of the roasted peppers with juice, 1 t. parsley, the orange zest, thyme, and bay leaf. saute 2 minutes.
3 add potatoes, clam juice, and wine to casserole. boil gently uncovered until potatoes are tender, about 15 minutes.
4 process remaining red pepper, a few pieces cooked potato, the egg yolks, and lemon juice in blender or food processor until smooth. while machine is running, add oil in thin steady stream to make mayonnaise.
5 heat soup to boiling. remove and discard orange zest and bay leaf. add fish to soup. add a little water if necessary to cover ingredients. reduce heat and simmer covered until fish is not quite cooked through, about 5 minutes. add shrimp and reserved bacon and simmer just until shrimp are opaque, about 5 minutes.
6 stir large spoonful of hot soup into mayonnaise and stir mixture back into soup. gently heat, stirring occasionally, until slightly thickened, but do not allow to boil. add all but 1 t. remaining parsley and the cayenne. season to taste with lemon juice, salt, and pepper. ladle soup into wide bowls and sprinkle remaining parsley over servings.
Total Time: 38 mins
Preparation Time: 20 mins
Cook Time: 18 mins
Ingredients
1 lb boneless chicken breast (cut into bite size pieces)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 garlic clove, minced
2 cups fresh mushrooms (sliced)
2 tablespoons french onion soup mix or 1 (39 g) package lipton onion soup mix
2 cups hot water
8 ounces cream cheese, softened
2 cups frozen french-cut green beans (thawed)
1 1/4 cups sharp cheddar cheese (grated)
1 pillsbury refrigerated crescent dinner rolls
1 egg (beaten)
Recipe
1 preheat oven to 375°f.
2 lightly grease 8"x11" casserole dish.
3 make filling -.
4 coat chicken with flour seasoned with salt and pepper.
5 melt butter in large pan over med. high heat.
6 add minced garlic and saute 2-3 min.; saute chicken in small batches until browned; set aside in bowl.
7 add mushrooms, saute until tender.
8 make sauce -.
9 in separate bowl stir french onion soup into hot water.
10 add soup and cream cheese to pan with mushrooms.
11 stir until cream cheese is completely dissolved.
12 add chicken to pan with any juice; cook, stirring 5-6 minute or until sauce starts to thicken, remove from heat.
13 put it all together -.
14 spread thawed green beans in the bottom of greased casserole dish; spread 1/2 cup of cheddar cheese over beans; cover with chicken mixture; spread remaining 3/4 cup cheddar cheese over top.
15 unroll 6 pillsbury grand crescent rolls, place on top of chicken mixture over lapping slightly.
16 use 2 remaining crescent rolls to make an edge crust or cut onto shapes and decorate the top.
17 brush crust with beaten egg.
18 bake 18 - 20 minute crust should be golden brown, not burnt. cool 10 minute and serve.
Total Time: 1 hr 20 mins
Preparation Time: 45 mins
Cook Time: 35 mins
Ingredients
6 medium potatoes or 5 1/2 cups leftover mashed potatoes
6 celery ribs
1 medium onion
1/2 cup butter
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 (10 3/4 ounce) cans cream of chicken soup
1 teaspoon garlic powder
3/4 cup sour cream
4 ounces cream cheese
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
Recipe
1 preheat oven to 350°f.
2 grease a 9 by 13 baking dish.
3 peel and cut potatoes into chunks.
4 place in a dutch oven and cover with water.
5 bring to a boil, reduce heat, cover and cook until tender, about 15-20 minutes.
6 meanwhile, chop celery and onion.
7 saute in butter until tender and remove from heat.
8 in a large bowl, combine stuffing cubes, poultry seasoning and sage.
9 stir in broth and sauteed celery and onions and transfer to greased baking dish.
10 in a large bowl combine turkey, soup, garlic powder, and 1/4 cup of the sour cream.
11 spoon over stuffing mixture.
12 drain potatoes and mash.
13 beat the remaining sour cream, cream cheese, pepper and salt into the potatoes (or leftover mashed potatoes), and spread over turkey mixture. the baking dish will be rather full.
14 sprinkle with cheese and bake uncovered for 30-35 minutes.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
4 tablespoons salted butter
1 tablespoon olive oil
4 cups chopped yellow onions (3 large)
2 teaspoons cinnamon
5 lbs butternut squash (2 large)
1 1/2 lbs sweet apples, such as mcintosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 cups water
2 cups good apple cider or 2 cups juice
Recipe
1 warm the butter, olive oil, onions, and cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. stir occasionally, scraping the bottom of the pot.
2 peel the squash, cut in half, and remove the seeds. cut the squash into chunks. peel, quarter, and core the apples. cut into chunks.
3 add the squash, apples, salt, pepper, and 2 cups of water to the pot. bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
4 pour the soup back into the pot. add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. check the salt and pepper and serve hot.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
2 -4 chicken breasts, cubed (cube while raw for fastest prep time)
29 ounces reduced-fat cream of chicken soup (2 cans)
17 ritz crackers (or a whole sleeve, crushed..can also use saltines)
1/2 cup butter, melted (or butter sub)
1/2 cup monterey jack cheese (optional)
1 cup prepared couscous
Recipe
1 heat oven to 350°f.
2 in a medium saucepan, put raw cubed chicken (cut it up with a pair of scissors to make quick work of it). just cover with water, add a lid to the pot and bring to boil on high heat. reduce heat to medium-high and cook no more than 3-4 minutes after bringing to the boiling point. drain chicken and reserve.
3 melt butter in microwave in a microwaveable bowl. crush ritz crackers coarsely in the sleeve (i guessed at the amount needed.just use a sleeve). don't pulverize them to powder. you want to be able to still see 1/4 inch bits in there. stir crushed crackers into the melted butter.
4 in a seperate microwave safe bowl, heat the two cans of cream of chicken soup until hot.about 90 seconds. stir well. if it's not hot, nuke one more minutes (watch out.the stuff explodes if you overdo it!).
5 stir cubed and cooked chicken with hot soup. if using, mix in monterey jack all except 2 tablespoons put mixture in a casserole dish and top with the buttered crackers and the reserved 2 tbsp of cheese. bake, uncovered about 20 minutes or until crackers are golden brown and crispy.
6 if you are adding the cous couse, prepare the cous cous (takes 5 minutes for the cous cous) and add the prepared cous cous at the same time you stir together all the ingredients.
2 cups chicken broth or 2 cups turkey broth (we use the giblet/neck broth from the turkey)
salt and pepper (it may not need any additional seasoning if using a spicy sausage)
Recipe
1 tear or cut the bread into smaller chunks.
2 i tear each slice into quarters or fifths--my grandmother, a dressing master, always said that in order to make a good dressing the bread should always be torn and never cut.
3 mix all the ingredients together.
4 pour into a casserole dish and bake at 375°f for 1 to 1 1/2 hours.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 6
1 1/4 cups whole wheat orzo
1 teaspoon extra virgin olive oil, plus
2 tablespoons extra virgin olive oil, divided
1 large yellow onion, chopped
1/2 teaspoon salt, divided, plus a pinch
8 ounces spinach, any tough stems trimmed
2 large bunch fresh parsley
1 medium yukon gold potato
5 cups vegetable broth
2 cups water
2 tablespoons garlic, finely chopped
1 cup walnuts, finely chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice (to taste)
fresh ground pepper
1 cup fresh tomato, diced
Recipe
1 cook orzo in a large saucepan of boiling water until just short of tender, 8 to 9 minutes. drain and rinse with cool water. return to the pot and toss with 1 teaspoon oil; set aside.
2 heat 1 tablespoon oil in a medium skillet over high heat. add onion and 1/4 teaspoon salt; reduce heat to medium-low, cover and cook, stirring frequently, always covering the pan again, until the onion is translucent and beginning to color, 10 to 15 minutes.
3 meanwhile, coarsely chop spinach. coarsely chop enough parsley to equal about 4 cups. set aside 3 cups and finely chop the remaining 1 cup; set aside separately.
4 peel and dice potato. combine the potato, the sauteed onion, 1/4 teaspoon salt, broth and water in a soup pot or dutch oven. (set the onion pan aside for later.) bring to a boil over high heat. reduce heat to maintain a simmer and cook for 12 minutes. stir in the spinach and the 3 cups coarsely chopped parsley; return to a simmer, cover and cook for 3 minutes more.
5 meanwhile, heat the remaining 1 tablespoon oil in the onion pan over medium heat. add garlic and let it sizzle for about 45 seconds. add walnuts and cook, stirring and watching carefully to prevent burning, for about 3 minutes. stir in the remaining 1 cup parsley and crushed red pepper; cook, stirring, for 2 minutes more. remove from the heat.
6 stir the cooked orzo into the soup, then stir in the parsley-walnut mixture. season with lemon juice and pepper. taste and add more lemon juice, salt and/or pepper, if desired. return the soup to a simmer.
7 combine tomatoes with the remaining pinch of salt in a small bowl. garnish each bowl of soup with a spoonful of the tomatoes and a drizzle of olive oil.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
1 large yellow onion, chopped
fresh ginger, 2 inch piece, peeled
1/4 cup french lentils
1/4 cup brown lentils
1/2 cup red lentil
1/4 quinoa
2 bouillon cubes
6 cups water
3 tablespoons olive oil
4 green onions
1 bay leaf
1 teaspoon cumin
salt (optional)
pepper
Recipe
1 chop ginger and onion fine into small pieces then send trough the food processor to make a thick paste. add some of the olive oil to help the paste blend.
2 sautee the onion ginger paste in live oil for about 5 minutes, add water, bay leaf, pepper, and bullion cubes, bring to a boil.
3 rinse lentils and to the pot. simmer for 15 minutes.
4 add quinoa, return to a boil, then simmer another 15 minutes. meanwhile, chop the green onions.
5 when the soup is done, add salt to taste and green onions.
6 soup can be served with feta cheese and/or a poached egg to round out a full meal.
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
1 chicken breast
1 lb shrimp
1/4 cup goya mojo juice
2 tomatoes, chopped (or 1/2 cup of chunky salsa)
1/2 cup bell pepper
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup carrot, shredded
2 (15 ounce) cans garbanzo beans
2 cups water
3 tablespoons olive oil
1 ounce chicken gravy
Recipe
1 place pot on stove with the olive oil on medium high.
2 rinse chicken breast to clean, chop into bit sized cubes and place in pot with heated olive oil to sear (for about 5 minutes). stir to keep chicken from burning and to sear all sides of the cubes. (if you are substituting the shrimp with lamb, increase olive oil to 4 tablespoons and add the lamb at the same time you add the chicken. you will need to sear the mixture a bit longer as well--searing for 8-10 minutes.).
3 add water.
4 chop vegetables, grate carrrot and add to pot. a flavorful substitution for the tomatoes is 1/2 (to 2/3) cup of salsa.
5 add mojo.
6 drain and rinse garbonzo beans and add to pot.
7 bring to a boil, then reduce heat to medium and cover pot for 30 minutes.
8 reduce heat to low and allow to simmer for at least one hour. the longer soup simmers, the softer the garbanzo beans will become.
9 clean/devein shrimp and add to pot 15 minutes (if fresh) to 30 minutes (if frozen) before serving. (i shouldn't have to say this, but just in case -- remember to remove the tails and any exoskeleton from the shrimp.).
10 *optional: add gravy packet just prior to serving to thicken. you can also use flour or corn starch to thicken, but i like using the gravy pack as it adds a bit more chicken flavor to the recipe. (also, if you are using lamb, a lamb gravy packet rather than chicken is a delicious way to go.).
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
4 cups chicken broth
1 bunch broccoli, chopped (3 cups)
1/2 cup diced onion
1 bay leaf
1/4 teaspoon salt
1 dash ground pepper
1/4 cup all-purpose flour
2 ounces ham (cup diced)
1/2 cup heavy cream
Recipe
1 combine the chicken broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat. when the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. the veggies will become tender.
2 transfer a little more than half of the broth and veggie mixture to a blender. mix on low speed for 20-30 seconds.
3 pour the blended mixture back into saucepan over medium/low heat. add the flour and whisk until all lumps have dissolved.
4 add ham and cream and simmer until soup is as thick as you like.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 lbs fish fillets, whole but cleaned
5 cups water
4 oranges, juice of
2 lemons, juice of
2 tablespoons olive oil
5 garlic cloves, unpeeled
1 large onion, finely chopped
1 tomato, peeled, seeded and chopped
4 small potatoes, cut into rounds
1 teaspoon paprika
salt and pepper
2 tablespoons fresh parsley
Recipe
1 fillet the fish and cut each fillet into three, reserving all the trimmings. put the fillets on a plate, sprinkle with salt and chill. put the trimmings in a pan, add the water and a spiral of orange rind.
2 bring to a simmer, skim, cover and cook gently for 30 minutes.
3 heat the oil on high in a large flameproof casserole. smash the garlic cloves with the flat of knife and fry until they are colored. discard them and turn down the heat. fry the onion gently until it is softened, adding the tomato halfway through.
4 strain in the hot fish stock (and orange spiral, optional) and bring back to boil. add the potatoes to the pan and cook for an additional 5 minutes.
5 add the fish pieces to the soup, be careful not to let it boil. cook for about 15 minutes. add the squeezed orange juice and lemon juice, and the paprika with salt and pepper to taste.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 8
2 teaspoons olive oil
4 leeks, bulb only, chopped
4 garlic cloves, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
2 cups packed fresh spinach
salt and pepper
Recipe
1 heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.
2 this makes a thick soup. add additional broth if you prefer a thinner consistency.
1 in a soup pot, heat the olive oil over medium-high heat; saute the garlic until golden (but do not burn). remove the pot from the heat and cool slightly. then return the pot to low heat and slowly add the broth, salt, pepper, and bread cubes; simmer for 2 to 3 minutes.
2 remove 2 tablespoons of the soup to a small bowl and mix with the beaten egg. add the egg mixture back to the soup and stir. continue cooking until the soup starts to thicken, about 2 minutes. serve immediately.
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1 onion, chopped
1 cup diced celery
1 medium green bell pepper, chopped
1 1/2 cups diced potatoes
5 sprigs fresh thyme, left whole
2 medium bay leaves
1 1/2 tablespoons cajun seasoning
1 (10 ounce) can diced tomatoes and green chilies
1 1/2 cups chopped smoked chicken
1 cup frozen sliced okra
2 cups coleslaw mix
32 ounces low sodium chicken broth
2 cups water
2 cups baby spinach (or leafy green vegetable of your choice)
salt, to taste
Recipe
1 heat 2 t. olive oil in a large soup pot or dutch oven over medium heat. saute onion, celery, and green pepper for about 5 minutes, until softened. add potato, and cook for another 5 minutes.
2 add fresh thyme, bay leaves and cajun seasoning, and cook for another minute or so to blend seasonings in, then stir in tomatoes. cook for another minute or so to blend, then add chicken, okra, and cole slaw mix and combine.
3 stir in chicken broth and water and bring to a boil. reduce heat, cover, and simmer for 30 minutes.
4 stir in spinach, then cover and simmer for another 5 minutes.
5 before serving, taste for seasoning, and add salt, if necessary. (some cajun seasonings have a lot of salt, so additional salt might not be necessary.) remove thyme sprigs and bay leaves. enjoy!
Total Time: 1 hr 20 mins
Preparation Time: 45 mins
Cook Time: 35 mins
Ingredients
3 large garlic cloves
1 tablespoon unsalted butter
2 tablespoons olive oil
1 1/2 lbs sweet potatoes
1 (10 3/4 ounce) can condensed golden mushroom soup
1 (10 3/4 ounce) can french onion soup
1 (10 3/4 ounce) can cheddar cheese soup
1 cup water
2 cups slides button mushrooms
1 cup chicken broth
4 tablespoons unsalted butter
Recipe
1 preheat oven to 400f.
2 cut sweet potatoes into 2 inch pieces. you can choose to peel yours, but i like the flavor and left mine on.
3 in a large bowl, combine potatoes and peeled garlic with olive oil. stir to coat evenly. there is no need to chop the garlic.
4 place on a foil lined rimmed cookie sheet and bake for 30-35 minutes.
5 while it's baking, combine the three soups and water.
6 saute mushrooms in 1 tbsp of butter until golden brown and most of the water has cooked off. combine with gravy mixture.
7 when potatoes and garlic are soft, transfer to a stand mixer or large bowl. mix with 4 tbsp of butter and chicken broth. add salt and pepper to taste.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 12
3 large potatoes
2 large sweet potatoes
2 large carrots
1 large sweet onion
2 eggs or 1/2 cup egg substitute
2 egg whites
2/3 cup flour or 2/3 cup matzo meal
1 teaspoon baking powder
2 teaspoons weber's beer can chicken seasoning
peanut oil (for frying)
Recipe
1 peel potatoes, carrots, and onion . (if not using immediately, place in cold water.) grate each veggie separately with the shredding blade of food processor.
2 put grated potatoes in a large strainer and press out liquid. pour cold water over the potatoes and press out liquid once more. transfer to large mixing bowl. add onions and carrots.
3 beat eggs and egg whites until thick. add to potatoes and onions. add flour or matzo meal, baking powder, and seasonings. (mom's recipe called for 1/2 teaspoons garlic powder, 1 teaspoons salt, and 1/2 teaspoons pepper, i like beer, so i tried it with weber's seasoning and it was great!) mix well.
4 heat oil in frying pan. when ready, drop batter by large soup spoonfuls to form oval shapes. fry over moderate to high heat until brown on one side; turn to brown other side. remove from frying pan and drain on paper towels.
5 i think next time i will cook them on a frog mat inside my weber for some added flavor then flash fry them super crispy.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
2 lbs hamburger
1 cup onion, diced fine
1/2 cup celery, diced fine
salt
pepper
1 teaspoon garlic salt
2 (10 ounce) cans condensed tomato soup
1/2 cup water
Recipe
1 brown hamburger with onion and celery. flavor with salt and pepper to taste. you may want to use 1/8 tsp cayenne or pepper to add some heat. a few drops of tobasco sauce could also be used, or some red pepper flakes.
2 drain hamburger; in same skillet, add tomato soup, garlic salt, and water. stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve.
3 this can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 -1 1/2 lb chicken breast, cut into portions as desired
1 (6 ounce) package chicken flavor stuffing mix
2 cups water (to prepare the stuffing)
2 tablespoons olive oil
1 teaspoon garlic powder
3 -4 tablespoons margarine
garlic salt
pepper
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup mayonnaise (not whipped dressing)
1 (5 ounce) can evaporated milk
3/4 cup water
1/2 teaspoon garlic salt
1 (4 1/2 ounce) can green chili peppers (chopped or diced)
1 (2 ounce) jar pimientos, sliced
8 ounces velveeta cheese, sliced thin (2% velveeta works fine)
Recipe
1 prepare stuffing mix per package instructions, substituting 2 tablespoons olive oil and 1 rounded teaspoon garlic powder for the margarine specified on the stuffing package.
2 melt 3 to 4 tablespoons margarine in a skillet. dust chicken with pepper and garlic salt. brown chicken in margarine.
3 spread the prepared stuffing in a large (9" x 13") glass baking dish. arrange chicken on stuffing, pressing chicken pieces slightly into the stuffing.
4 use the pot in which you prepared the stuffing to mix the sauce. don't worry if there are slight bits of stuffing or herbs left in the pot.
5 scrape any remaining margarine and chicken bits from the skillet into the pot. add the soup, mayonnaise, evaporated milk, water and garlic salt. whisk together. heat on medium, stirring frequently. when hot, add peppers, pimientos and velveeta. continue to stir until cheese melts and sauce is thoroughly mixed.
6 pour sauce over chicken and stuffing. bake uncovered at 350°f for 1 hour.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 6
4 cups canned chicken broth
2 cups water
1 onion
1/2 carrot, coarsely chopped (about 1/4 cup)
1/2 celery, coarsely chopped (about 1/4 cup)
1/2 teaspoon salt
1 cup vegetable oil
1 cup milk
1 cup all-purpose flour
6 medium mushrooms, thinly sliced
4 green onions, diced (green part only)
Recipe
1 combine chicken broth and water in a large saucepan over high heat.
2 slice the onion in half, then coarsely chop one half (save the other half for later).
3 add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. reduce heat and simmer for 10 minutes, or until the onions start to become translucent. as the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
4 slice the remaining onion into very thin slices. separate the slices, dip the slices into the milk, then into the flour. fry the breaded onions, a handful at a time in the oil until golden brown. drain on a paper towel.
5 when the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. pour the broth back into the pan and keep it hot over low heat.
6 to serve soup, ladle about 1 cup of broth into a bowl.
7 drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. when the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.
