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Green Soup

14 Nov

Green Soup (adapted from https://www.yummly.com/recipe/Cream-of-Brussels-Sprout-Soup-2536909?prm-v1)

  • 2 Tbs. butter
  • 3 carrots, diced
  • 2 celery sticks, diced
  • 1/2 onion, diced
  • 5 cloves garlic, smashed and minced
  • 2 lb. green veggies (brussel sprouts, ends cut off and halved or broccoli with kale, or some other combination (asparagus not popular))
  • 4 c. broth
  • 6 c. water
  • 2 tsp. sea salt
  • 1/4 tsp. cayenne
  • 2 tsp. dried thyme
  • 2 tsp. yellow mustard seed, ground
  • heavy cream (optional, added before serving)

Melt butter. Saute carrots, celery, and onion on low ~10 min. Add garlic, then add green veggies, broth, sea salt, cayenne, thyme, and mustard. Cook in pressure cooker ~5 min. (with quick release) or simmer on stovetop until soft. Use an immersion blender to puree. Add ~2 Tbs. heavy cream to each bowl before serving.

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Creamed ground meat

24 Jul

Creamed ground meat

  • olive oil, lard, butter
  • 1 small onion, diced
  • large handful mushrooms, thinly sliced
  • 1 lb. ground meat (often use turkey, beef, and venison)
  • 3 to 4 cloves garlic, smashed and minced
  • Simply Organic Mushroom Sauce mix (optional)
  • 1 c. hot water (optional)
  • 1 tsp. beef base (Better than Bouillon)
  • 2 Tbs. tomato paste
  • 1/2 tsp. to 1 tsp. garlic powder
  • 1 tsp. salt
  • large handful greens, sliced and diced (i.e. sweet potato leaves, spinach, chard)
  • 1/3 c. sour cream

Saute the onion for ~5 min. in olive oil and lard over medium-low heat. Add mushrooms, garlic, and 1 to 2 Tbs. butter and saute until mushrooms are soft. Remove from heat and set aside. Brown the ground meat in the same pan. In a bowl, combine water and sauce mix as per the directions. Add to the browned meat. Add beef base, tomato paste, garlic powder, salt, and mushroom/onion mix. Let simmer. When thick and ~5 min. before serving, add greens and sour cream and turn heat to low.

Chicken and barley soup

19 May

Chicken and barley soup

  • olive and avocado oil
  • 1 1/2 c. celery, thinly sliced
  • 1 1/2c. carrots, diced
  • 1/2 c. onion, diced
  • 1/2 lb. mushrooms, thinly sliced, then chopped
  • handful of fresh thyme, destemmed
  • 2 bay leaves
  • 1 Tbs. chicken better than bouillon
  • chicken broth + water = 2 1/4 qts.
  • 3/4 c. barley, uncooked and rinsed
  • leftover cooked chicken, diced to bite size
  • 1/2 cabbage, thinly sliced and chopped
  • sea salt to taste
  • sausage, cooked and diced (optional, in lieu of chicken)

Cook the celery, carrots, and onion over med-low heat in oil for ~5 to 10 min. Add the mushrooms, cook another 5 min. Add the thyme, bay leaves, broth, water, and barley. Bring to boil, then cover and simmer. Barley needs to simmer for 50 min. About 20 min. before serving, add the chicken and cabbage.

Pinto and vegetable stew

19 May

Pinto and vegetable stew

  • Olive oil
  • ½ to 1 c. Carrot, diced
  • ¼ to ½ c. Onion, diced
  • 2 cloves garlic, smashed and minced
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • ¼ tsp. Paprika (if less spicy, add more)
  • 1 tsp. Cinnamon
  • 1 ½ tsp. Cumin
  • ½ tsp. Coriander seeds crushed
  • 1 can diced tomatoes
  • 1 to 2 Tbs. tomato paste
  • 4 c. pinto beans
  • 1 Tbs. chicken better than bouillon
  • 1 to 2 c. spinach
  • 1 to 2 c. corn
  • sea salt to taste

Cook the onion and carrot in olive oil for ~5min on med-low heat. Add garlic, onion powder, garlic powder, paprika, cinnamon, cumin, and coriander seeds, cook for another minute. Add tomatoes, tomato paste, pinto beans, chicken flavoring. Bring to boil, reduce heat to simmer and cook at least 15 min., can stew longer. Add spinach and corn in ~10 min. before serving. Serve over baked sweet potatoes.

Glazed salmon

27 Mar

Glazed salmon (from recipesfromoma.wordpress.com)

  • 2- 6oz. salmon fillets
  • 1 tsp. salt
  • pepper
  • 2 garlic cloves, crushed and minced
  • 1 Tbs. mustard
  • 1 Tbs. honey
  • 1 1/2 Tbs. oil (used avocado oil)

Preheat oven to 400 degrees F. Combine the salt, pepper, garlic, mustard, honey, and oil in a bowl and whisk into a paste. When the oven is preheated, preheat a cast iron pan over medium heat. Add a little oil to the pan. Cover the flesh side of the salmon with the paste and place the fish (skin side down) on the pan until brown. Then place pan in the oven and cook until done (check after 5-7 min).

 

 

Black bean soup

21 Mar

Black bean soup (adapted from a recipe in Texas Coop Power)

  • 1 Tbs. olive oil
  • 2/3 c. onion, finely chopped
  • 2/3 c. celery, finely chopped
  • 1/2 c. carrots, diced
  • 1 to 2 tsp. cumin
  • 2 tsp. garlic, crushed and minced
  • 2 tsp. paprika
  • 1 tsp. honey
  • 1 can (15 oz.) diced tomatoes
  • 2 c. broth
  • 1 can (30 oz.) black beans, drained
  • 1 c. corn kernels

Saute the onion, celery, carrots, and cumin in the olive oil until onions are tender. Add garlic and cook one minute more. Stir in paprika, honey, tomatoes, broth, and black beans. Bring to a boil and simmer for 15 min. or longer. If desired, puree the soup. Add corn or chopped dark greens towards the end of cooking and heat until warm.

Optional garnish: green onions, lime juice, cilantro, sour cream, cheese

Pesto pasta with eggs and green beans

15 Jan

Pesto pasta with eggs and green beans

  • 4 oz. bacon, finely diced (optional)
  • olive oil
  • ~8 oz. spaghetti, cooked
  • ~1/4 c. pesto sauce (homemade or Kirkland brand)
  • ~3 to 4 eggs, lightly beaten
  • ~4 to 6 sun-dried tomatoes, finely diced (optional)
  • 1 zucchini, spiralized and chopped (optional)
  • ~3 to 4 c. frozen or fresh green beans, cooked and chopped

Cook the bacon until browned in a little olive oil over low heat. Set aside in a small bowl. Mix the cooked pasta with the eggs, add the zucchini and sun-dried tomatoes. Cook the egg mix in a large pan, stirring often, over low heat until eggs seem firm. Add green beans during or after.

Hungarian squash stew

7 Feb

Hungarian squash stew

  • lard
  • butter
  • 4 medium zucchini and/or yellow squash, finely shredded
  • 1/2 onion, finely diced or sliced
  • 1 tsp. sea salt
  • 4 oz. bacon, chopped
  • 1 Tbs. red wine vinegar
  • 1 to 2 tsp. dried dill
  • 2 tsp. paprika
  • ~1/4 c. heavy cream
  • 1 Tbs. potato starch

Saute the squash and onion in a little bit of lard and butter until they begin to soften. Add the bacon and salt, cook about 5 min. Add the vinegar, dill, and paprika. Let stew on low. About 5 to 10 min. before serving, mix the cold heavy cream with the potato starch until creamy smooth. Add to the stew, stir and warm on low.

Stuffed pepper stew

6 Feb

Stuffed pepper stew

  • 1 lb. ground meat (beef, turkey, or bison)
  • 1 to 2 bell peppers (green, red, or orange), chopped
  • 1 c. onion, finely diced
  • 1 tsp. garlic, minced
  • 1 (29 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (14 oz.) can beef broth (or chicken)
  • 1 Tbs. thyme
  • 1/2 tsp. dried sage
  • 1 bay leaf
  • 1 c. rice or barley (cooked)
  • 1 tsp. sea salt

Brown the meat in a large stock pot. Remove. Saute the pepper, onion, and garlic (do not brown). Add the tomatoes, salt, tomato sauce, beef broth, herbs, rice, and the browned meat.  Simmer on low for at least an hour.