1 spoonful of miso paste or one sachet of instant miso soup
Thinly sliced scallions
Small pieces of tofu
Sprouts
If using miso paste, mix with a little water to a smooth paste, then top up with boiling water. Slice the scallions, chop the tofu and add to the miso soup. Add a handful of sprouts. Or any other left over veg or herbs.
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8 oz. uncooked wild rice (1 1/3 C.)
1 3-1/2 lb. fryer chicken, cut up
7 C. water
12 oz. sliced mushrooms
2 T. cooking oil
1 C. chopped Onion
1 C. chopped Celery
2 T. instant Chicken bouillon granules
3/4 tsp. White pepper
1/2 C. Butter
3/4 C. All-purpose flour
4 C. Milk
3/4 C. Dry Sherry
Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it’s bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry. Heat through.
1/4 C. olive oil
2 yellow onions, finely chopped
2 oz. bacon or pancetta, finely diced
3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes
1/4 C. all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni
1 1/2 C. dry red wine
3 C. beef broth
1 Tbs. tomato paste
1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips
Salt and freshly ground pepper, to taste
In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Transfer to a plate. Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours. Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.
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1 T. vegetable oil
3/4 lb. beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 C.)
3 C. beef broth
1 C. dry white wine or beef broth
2 T. chopped fresh thyme leaves or 2 tsp. dried thyme leaves
1/4 tsp. pepper
1 bay leaf
2 cans (15 to 16 oz.) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon. Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef.
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1 lb. Spinach
4 T. Butter
2 cloves Garlic, minced
4 T. Flour
1/2 C. packed Basil, chopped
1/4 C. packed Flat Leaf Parsley, chopped
1/4 C. packed Chives, chopped
2 T. Mint, chopped
3 C. Chicken Stock
1 1/2 C. Cream or Half and Half
Salt and Pepper
Rinse spinach; do not dry. Cook in large skillet (the liquid from rinsing should be enough to steam it), until it has wilted. Turn with tongs or a couple of wooden spoons to ensure it wilts evenly. Melt butter in large saucepan and sauté garlic for 1 to 2 minutes without browning. Add flour and cook another 2 minutes while whisking. Do not brown. Add fresh herbs and chicken stock. Stir to smooth out soup and cook over low heat for 5 to 10 minutes; return spinach to soup. Puree soup in processor and return to clean pan. Add cream and heat through without boiling. Season with salt and pepper to taste.
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2 T. butter or margarine
1 medium onion, chopped (1/2 C.)
1 butternut squash (2 lb), peeled, cubed
2 C. water
1/2 tsp. dried marjoram leaves
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed
In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese. Cover; cook on Low heat setting 6 to 8 hours. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese and whisk well. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Yield: 6 servings
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1 T. olive oil (15 ml)
2 whole chicken legs, halved
4 medium red potatoes, skin on, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
2 cloves garlic, minced
1 1/2 T. minced ginger (22 ml)
1/2 C. white wine (60 ml)
6 C. chicken stock (1125 ml)
Coarse salt and freshly cracked pepper, to taste
1/2 C. red lentils (125 ml)
1 cinnamon stick
1/3 C. chopped dried figs (175 ml)
1/4 C. chopped cilantro (60 ml)
 
Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate. Reduce heat to medium high. Add remaining 1 T. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.
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1/2 lb. lean ground beef
1 can (15 to 16 oz.) kidney beans, rinsed and drained
1 can (10 3/4 oz.) condensed tomato soup
1 soup can water
1 T. instant minced onion
2 to 3 tsp. chili powder
Cook beef in 2-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.  Stir in remaining ingredients. Heat to boiling, stirring occasionally.  Have the kids help by sprinkling the chili with shredded Cheddar cheese or fish-shaped crackers.
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3 slices of bacon, cooked and crumbled
3 Italian sausage links
1/2 onion, diced
3 cloves of garlic, minced
5 C. of chicken stock
2 russet potato, peeled and diced into bite sized chunks
2 C. of kale or green Swiss chard, chopped
2 C. of 2% milk
Sea salt and fresh cracked pepper to taste
Pinch of crushed red pepper (more if you want it spicy)
Cook the bacon in a large Dutch oven over medium heat. Once it’s finished place on a paper towel. Crumble then set aside for later. Remove the turkey Italian sausage from the casing and put in the Dutch oven along with the diced onion. I made sure to really mix my Italian sausage so it was crumbles. Sauté until the onion is soft and the sausage is cooked, add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, potatoes and kale along with the crushed red pepper, sea salt and fresh cracked pepper to taste. Cook on medium low for 60 minutes or until the potatoes are soft and tender. Ladle into soup bowls and garnish with crumbled bacon. Enjoy!
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2 T. butter
1 medium onions, chopped
2 cloves garlic, chopped
1 cucumbers, peeled, seeded, and chopped
1 (13-oz.) cans of artichokes, chopped
4 green onions, chopped
1 bunches asparagus, chopped
½ lb. chicken tenders, cut into small chunks
One 10 oz.) packages button mushrooms, quartered
3 C. chicken broth
½ C. heavy cream
2 T. lemon juice
Salt and pepper
 
In a large stock pot, melt butter over medium high heat. Add the onion, garlic, cucumber, artichokes, green onions, and asparagus. Cook until soft, about 20 minutes. Add the chicken, mushrooms, and broth, and bring to a boil. Cook for another 20 minutes. Remove from heat, and add half of the cream and the lemon juice. In batches, puree soup mixture in blender until smooth. Add soup back to pot. Return to a boil to warm through and stir in remaining cream. Add salt and pepper to taste.
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2 tsp. vegetable oil
2 lb. beef stew meat, cut into 1-inch cubes
3/4 C. chopped onion
2 cloves garlic, minced
2 cans (14-1/2 oz. each) diced tomatoes in sauce
1 can (10-1/2 oz.) condensed beef broth, undiluted
1 can (10-1/2 oz.) condensed chicken broth, undiluted
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1/4 C. water
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
1/3 C. picante sauce
8 corn tortillas, cut into quarters
1 C. (4 oz.) shredded cheddar cheese
Heat oil in skillet; brown beef stew meat. Place meat in 5-qt. slow cooker; add remaining ingredients except for tortillas and cheese. Cook on low for at least 10 hours. When serving, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with the cheese. Yield: 10-12 servings.
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5 C. water
8 oz dried great northern beans – about 1 1/4 cups
1 large onion, chopped
1 large tomato, chopped
2 stalks celery; sliced
2 cloves garlic; chopped
1/4 lb salt pork AND/OR1/2 lb cooked ham; chopped
2 tsp. instant beef bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. uncooked macaroni
1/3 C. Parmesan cheese; grated
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add onion, tomato (or sauce), celery, garlic, salt pork, bouillon, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst). Skim fat if necessary. Stir macaroni into soup. Cover and simmer until macaroni is tender, 10-15 minutes. Sprinkle with Parmesan cheese.
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2 C. vegetable broth
1/2 T. soy sauce
2 scallions, sliced
1 clove garlic, minced
1 1/2-inch sized piece of ginger, peeled and minced
4-5 filled dumplings, depending on size
1 package ramen noodles (flavor is unimportant as you toss out that packet)
1 bunch baby bok choy
Toasted sesame oil for drizzling
Bring the broth, soy sauce, ginger, and garlic to a boil over medium heat. Reserve some raw scallions for topping the soup. Add the noodles and cook for about 2 minutes or until they begin to loosen up. Add the dumplings and cook for an additional 2-3 minutes until they are warmed through. Stir in the bok choy and cook for another minute. Divide among soup bowls and top with scallions. Drizzle lightly with sesame oil.
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1 1/2 lb. beef sirloin or pork butt; cut into 1-inch cubes
3 T. vegetable oil
1 1/2 C. diced onion
2 T. minced garlic
6 C. chicken or beef broth
1 lb. red or white potatoes, cut into 1 inch cubes
2-3 tsp. salt
3 C. roasted, peeled, chopped green chile (or use 3 to 4 large cans of chopped green chile NOT red chile)
2 T. chopped cilantro
3 T. diced red bell pepper
Lightly brown meat. Sauté onions and garlic until onion is translucent. Transfer meat and onion mixture to slow cooker. Add broth, potatoes and salt. Cook on high heat for 2 hours. Reduce heat to low and cook for 4 hours. Add green chile and red bell pepper. Cook for an additional hour. Add cilantro and stir. Serve with tortilla chips or warmed flour tortillas.
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5 tsp. butter
2 carrots, finely chopped
2 leeks, white and light green parts only, finely chopped
Salt and pepper
1/3 C. flour
3 C. milk
One 12-oz. bottle amber beer
1 1/2 tsp. Dijon mustard
10 oz. sharp cheddar cheese, grated (about 3 1/2 C.)
Croutons, for garnish
In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.
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4 T. extra-virgin olive oil, divided
1 C. white rice, such as Carolina brand
6 C. chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 T. butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 tsp. sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 T. all-purpose flour
1 bottle pale beer
3 to 6 tsp. hot sauce (recommended: Frank’s Red Hot) medium to spicy heat level
1 T. Worcestershire sauce, eyeball it
1 (15-oz.) can petite diced, crushed or stewed tomatoes
4 to 5 C., 2 bundles, dandelion greens, stemmed and chopped
1/4 tsp. grated nutmeg
2 tsp. lemon zest
2 scallions, finely chopped
 
Heat a sauce pot over medium heat. Add 2 T. extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 C. stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender. Heat a soup pot over medium to medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, and 2 T. butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste. Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.
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1/2 C. carrots, sweet onion and celery, diced tiny
4 oz. unsalted butter
1 8-oz. shitake mushrooms
3 T. lemon infused extra virgin olive Oil
1 can artichoke hearts, drained and quartered
2 C. broccoli florets, cut tiny
1 can chicken broth
1Â can cream of chicken soup plus 1/2 can water
1/2 C. dry white wine
1/2 C. heavy cream
2 C. shredded cheddar cheese
Salt and white pepper to taste
Brown carrots, celery and onion in butter and olive oil. Add shitake mushrooms and brown until edges of mushrooms caramelize. Add broth, soup, water, wine, artichokes and broccoli and Simmer until vegetables are tender but still crisp. Stir in cream, cheddar cheese and salt and pepper to taste. Add more All Clad Lemon Oil to taste. Simmer until you get the right medley of flavors, about 30 minutes.
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2 tsp. olive oil
1 1/2 cups mushrooms, sliced
1/2 cup red bell pepper, diced
1 inch ginger, peeled and minced
4 cloves garlic, minced
Half a stalk lemon grass, cut lengthwise
2 tsp sambal oelek (or thai red curry paste)
3 cups chicken broth
1 cup coconut milk
1 T. sugar
3 tsp. fish sauce
Fresh Coriander
Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the sambal. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass. Top with coriander.
2 C. chopped onions
2 T. peanut or vegetable oil
½ tsp. cayenne or other ground dried chiles
1 tsp. pressed garlic cloves
2 C. chopped cabbage
3 C. cubed sweet potatoes (1-inch cubes)
3 C. tomato juice
1 C. apple or apricot juice
1 tsp. salt
1 tsp. grated peeled fresh ginger root
1 T. chopped fresh cilantro (optional)
2 chopped tomatoes
1 ½-2 C. chopped okra
½ C. natural peanut butter
Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
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1 whole head cauliflower
1 large whole head garlic
1/2 tablespoon olive oil
1 tablespoon butter
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
3 ounces cooked and crumbled bacon
Preheat oven to 400 degrees F. Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper. Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven. The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check its progress as needed – it should smell fragrant but not raw, be golden and tender. Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes. Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes. Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes. Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping
6 Red bell peppers, roasted
8 T. (1 stick) unsalted butter
2 large onion, chopped
2 cloves garlic, minced, or more if you think more is good
4 large carrots, peeled and chopped
1 large baking potato, peeled and chopped
2 firm, ripe pears, peeled and chopped.
6 or 7 large mushrooms, chopped
5 C. rich chicken stock
1 T. chopped fresh parsley
Salt and freshly ground pepper
Creme fraiche or sour cream and Fresh herb sprigs for garnish
Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic and sauté for 10 minutes. Add carrots, potato, and red pepper; sauté 10 more minutes. Add pears, stock, parsley and mushrooms. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper. Puree soup in batches in a food processor or blender. Return to the pot and heat through. Ladle into bowls and decoratively blat some sour cream or creme fraiche onto the top. Sprinkle with herbs
1 1/2 tbsp olive oil
1 1/2 cups chopped baking potato
1 cup chopped onion
1 cup chopped smoked ham
3 garlic cloves, minced
1 can diced tomatoes, drained
5 cups fat-free, less-sodium chicken broth
1 tsp. dried basil
1/2 tsp. dried thyme
1 cup dried lentils
1/2 tsp. black pepper
1/2 cup chopped carrot
3 tbsp chopped fresh parsley
2 bay leaves
3 cups chopped Swiss chard, collard greens, or spinach
Heat oil in a dutch oven over medium-high heat. Add onion and garlic, saute 5 minutes. Add broth, lentils, carrot, and bay leaves, bring to a boil. Partially cover, reduce heat, and simmer 20 mins. Add Swiss chard, potato & ham, bring to a boil. Reduce heat, simmer 15 min. or until potato is tender. Stir in tomatoes, basil, thyme and pepper, simmer 10 mins. Discard bay leaves. Sprinkle with parsley and parmesan.
4 C. homemade chicken stock
1 1/2 T. cornstarch
1 3/4 tsp. Black pepper, or more to taste — freshly ground
1/4 C. Rice vinegar
2 tsp. Soy sauce
1 tsp. Sesame oil
1 large Carrot, julienned — cut into 2″ strips
5 medium Green onions — cut diagonally
6 oz. Tiny (bay) shrimp or crabmeat
Heat chicken stock in a saucepan over medium heat. Combine cornstarch and pepper in a small bowl. Whisk in vinegar, soy sauce, and sesame oil. Pour cornstarch mixture into hot chicken stock, whisking to blend. Bring mixture to a boil; boil 1 minute. Remove from heat. Stir carrots into broth and simmer for about 3 minutes. Stir green onions and shrimp into soup. Remove from heat. Adjust flavors to taste.
For the marinade:
2 1/2 lb. sea bass (or other thick white fish, such as cod) cut into about 24 large pieces
Juice from 1 lime
Salt and freshly ground black pepper
For the stew:
3 T. olive oil
2 medium onions, chopped fine
1 green bell pepper, diced small
1 red bell pepper, diced small
3 T. finely chopped fresh cilantro
3 T. finely chopped fresh parsley
15-oz. can diced tomatoes with juice
Salt and freshly ground black pepper
1/2 tsp. crushed red pepper flakes, or to taste
2 C. coconut milk (preferably Brazilian)
2 T. dende oil (may substitute peanut oil, although the flavor will not be quite the same)
Coarsely chopped fresh cilantro and parsley leaves for garnish
For the marinade: Place the fish in a large shallow bowl, squeeze the lime juice over the top, sprinkle with salt and pepper to taste and toss gently to combine. Cover and refrigerate for no more than 1 hour while you prepare the rest of the stew. For the stew: In a large pot over medium heat, heat the oil. Add the onion and bell peppers and cook, stirring occasionally, until the onions are nearly translucent, about 10 minutes. Add the cilantro and parsley and cook another minute or so. Add the tomatoes with their juice, increase the heat to medium and cook until the vegetables begin to steam. Season with salt, pepper and crushed red pepper to taste. Add the marinated fish, stir and cover the pot until the fish is just cooked through, about 12 minutes. Remove the lid from the pot. Add the coconut milk and increase the heat to medium. Drizzle the dende oil over the top. To serve, ladle the stew into wide, shallow bowls and garnish with cilantro and parsley.
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1 C. ground pork
4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 C.
4 T. minced shallots (about 6 shallots)
3 T. minced coriander leaves (cilantro)
1/2 tsp. salt
1/2 tsp. ground white pepper
1 lb. large cabbage leaves, blanched until soft
10 whole spring onion green, blanched until soft, for fastening
6 C. chick or pork stock
2 T. sliced spring onions to garnish
2 T. fish sauce, for dipping
Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping T. of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.
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1 lb dry white beans
1 med white onion, chopped
3 garlic cloves, crushed
salt
4 whole sage leaves
3/4 C. olive oil
2 celery stalks, chopped
2 carrots, chopped
1 med red onion, chopped
1 sprig rosemary, leaves chopped and stem discarded
3 T. tomato paste
1 bunch Swiss chard, washed, stems trimmed, chopped
1 head cabbage, shredded
Black pepper
Soak the beans overnight in water, enough to cover beans. Drain beans and place in a 6-8 qt pot with water to cover beans. Add white onion, garlic, salt and sage and boil for 30 min, until beans are tender. Drain the beans, reserving the cooking water. Puree half the beans in a food processor and add to the reserved water. To a hot skillet add 1/2 cup oil and saute celery, carrots, red onion, and rosemary for 5 min. Add tomato paste and 1 T water. Puree this mixture and add to the pureed beans. Add Swiss chard and cabbage and cook 30 min. Add the reserved whole beans, remainder of oil, and salt & pepper and cook for 20 more min.
from The Mediterranean Prescription
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1/4 lb. of raw shrimp (peeled and deveined)
1/4 lb. of ground chicken
4 garlic cloves (chopped)
1 coriander root (chopped)
Pepper and salt to taste
1 spring onion (minced)
3 3/4 cups chicken stock
2 T. light soy sauce
2 tsp. preserved radish (minced) – optional
1 3/4 cup cooked jasmine or basmati rice
1/2 inch ginger root (sliced)
1 Small Chinese cabbage (roughly chopped)
Garnish:
2 Spring onions (finely chopped)
Coriander leaves
Using a blender or food processor, blend coriander root, chopped garlic, salt and pepper. Blend until it makes a paste. In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated. Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball. Do this until all the ground chicken mixture is shaped into small balls.  In a stock pot, heat the chicken broth to boiling. Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer. Add the chicken balls.  Cook for approximately 3 minutes or until chicken is cooked through. Add the cooked rice, Chinese cabbage and shrimp. Cook for another 2 minutes until shrimp is pink and opaque. Season with salt to taste if necessary.  Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.
2 T. extra-virgin olive oil
3/4 pound sweet Italian sausage links
1 medium onion, thinly sliced
3 medium fennel bulbs—halved, cored and thinly sliced
2 thyme sprigs
6 C. chicken stock or low-sodium broth
1 medium zucchini, thinly sliced
Salt and freshly ground pepper
Six 3/4-inch-thick baguette slices, lightly toasted
6 ounces medium-aged Gouda cheese, such as Prima Donna, finely shredded
Heat the olive oil in a large, heavy saucepan. Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes. Transfer the sausage links to a plate.  Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes. Add the fennel and thyme and cook, stirring, until softened, about 5 minutes. Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes. Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes. Discard the thyme sprigs. Working in 2 batches, puree the soup in a food processor. Return the soup to the saucepan. Thinly slice the sausage and add to the soup. Season with salt and pepper and keep warm. Preheat the oven to 500°. Arrange the baguette toasts on a baking sheet and top them with half of the cheese. Bake for 1 minute, or until the cheese melts. Ladle the soup into shallow bowls and top with the toasts. Sprinkle the remaining cheese on the soup and serve.
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2 T. vegetable oil, plus some for brushing the tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, cored, seeded, and chopped
1 large onion, chopped
3 celery ribs, chopped with greens
3 garlic cloves, chopped
salt and freshly ground black pepper
1 28oz can stewed tomatoes
1 28oz can crushed tomatoes
2 C. vegetable or chicken stock or broth
3 T. chopped fresh cilantro
6 6-8″ flour tortillas
1 C. shredded cheddar
3 scallions, chopped
1 C. shredded pepper jack
sour cream, for garnish
Preheat the oven to 300. Heat a medium soup pot over medium-high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro. Paint one side of 2 tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping either.
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Mushroom stock (about three C.)
4 tsp. olive oil
2 medium to large onions, sliced about 1/2 inch thick
3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal
3 T. chopped parsley
1 T. chopped tarragon
1 plump garlic clove, minced
1/2 large lemon
1 lb. brussels sprouts, halved or quartered
Herb Dumplings:
1 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 C. milk, heated with 3 T. butter or oil
3 T. mixed chopped parsley and tarragon
1 egg
As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts. Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sauté until mushrooms are browned, 5-7 minutes, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.
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4 tsp. Margarine, 80% fat, unsalted
1 medium onions , chopped
2 medium garlic cloves , minced
10 medium carrots , sliced
6 C. low fat unsalted chicken broth
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch ground thyme
1 pinch chopped parsley
1 pinch salt
1 pinch black pepper
3 tsp. cornstarch
1/2 C. Cream, whipping, heavy
In a large Dutch oven, melt the margarine, add the onion and the garlic, and sauté until light golden. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley, salt, and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil).
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2 19-oz. cans chickpeas
3 T. olive oil
2 medium onions, peeled and finely chopped
6 cloves garlic, peeled and crushed to a pulp
1 T. peeled and finely grated fresh ginger
2 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 to 1/2 tsp. cayenne pepper (use according to taste or leave out)
1 C. canned chopped tomatoes with juice
2 C. water
1/2 tsp. salt
Drain the chickpeas, discarding the liquid. Rinse the chickpeas well and leave in a strainer. Heat the oil in a pan on medium-high heat. When hot, add the onions and sauté for about 4-5 minutes, or until onions are lightly browned. Add the garlic and ginger and stir for about 30 seconds. Turn down heat to medium. Add the cumin, coriander, turmeric, and cayenne. Stir for 30 seconds. Add the chopped tomatoes and their juice. Stir for a minute. Add 2 C. water, the salt, and the chickpeas. Stir and bring to a boil. Cover, turn heat low and simmer gently for 10 minutes.
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2 T. extra-virgin olive oil
1/2 lb. chorizo, casing removed, finely chopped
1 large yellow onion, finely chopped
3 large garlic cloves, chopped
1 T. chili powder
1 1/2 tsp. ground cumin
salt and pepper
1 10 oz box frozen cooked butternut squash puree, defrosted
1 quart chicken stock or broth
4 12 inch flour tortillas
2 C. shredded Monterey Pepper Jack or smoked cheddar cheese
4 scallions, finely chopped
1/2 C. fresh cilantro leaves, chopped
2 small plum tomatoes, seeded and chopped
Preheat large soup pot over medium-high heat. Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for two minutes. Add the onion, garlic, chili powder, cumin, salt and pepper. Continue to cook for 3 minutes. Stir in the butternut squash puree. Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes. While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, then flip. Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro and tomatoes and season with salt and pepper. Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula. Repeat with the remaining 3 flour tortillas. Cut the quesadillas into 4 wedges and serve alongside the soup.
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1 T. olive oil
1 T. grated gingerroot
1 C. chopped onions
1 tsp. ground cumin
1/2 C. chopped celery
1 tsp. curry powder
1 4-oz. jar pimientos
1 tsp. chili powder
4-5 cloves garlic, minced
1/2 tsp. salt
1 15-oz. can chicken or vegetable broth
1/4 tsp. black pepper (optional)
4 C. peeled sweet potatoes cut into 1/2-inch cubes
1/2 C. raisins
1 29-oz. can diced tomatoes (include juice)
4 T. peanut butter
2 15-oz. cans garbanzo beans (chickpeas) drained
1/2 C. chopped fresh cilantro
1 T. lemon or lime juice
Heat olive oil in a large pot over medium-high heat. Add onions, celery, pimientos and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes. Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.
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2 T. extra-virgin olive oil, 2 turns of the pan
1 sprig fresh bay leaves or 1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-oz.) cans black beans
2 T. ground cumin
1 1/2 tsp. coriander
Salt and pepper
2 to 3 T. plus 2 tsp. hot sauce, divided
2 C. chicken or vegetable stock
1 (15-oz.) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
8 slices white sandwich bread
1/2 C. hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand
8 slices honey baked ham, from the deli counter
8 slices Pepper Jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
A splash of milk
1 T. butter
1/2 C. sour cream
2 to 3 scallions, chopped
Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 T. hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 tsp. hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.
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10 tsp. extra virgin olive oil
1 clove garlic, minced
3 heaping tsp. minced fresh spearmint
Coarse salt and freshly ground pepper
1/2 C. Italian dry wine, preferably Frascati
3 medium artichokes, cleaned, trimmed and sliced into 1/4″ slices
1 1/2 C. new potatoes
2 small white onions
3 1/2 lb. fresh fava beans, shelled and peeled
3 lb. fresh peas, shelled (or 1 lb. package frozen peas)
3 heaping tsp. minced Italian parsley
1 lemon, juiced
Heat 4 T. of the oil in a large saucepan over medium heat. Add the garlic, mint, a pinch each of salt and pepper and sauté for 1 minute. Pour in the wine and about 1/2 C. cold water. Add the artichokes and cover the saucepan. Raise the heat to high and bring the liquid to a boil. Lower the heat and simmer, covered, until the artichokes are tender, about 30 to 40 minutes. Peel the potatoes and slice them into rounds the thickness of a quarter. Peel and thinly slice the onions. Heat 4 T. of the oil in another saucepan over medium heat. Add the onions and sauté until translucent, about 1 to 2 minutes. Add the fava beans and potatoes to the onions and cover with cold water. Cover the pan and bring to a boil. Add the shelled peas to the favas and potatoes, topping with hot water to keep the vegetables covered. Cover and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 to 30 minutes. Remove the saucepan from the heat. With a slotted spoon, transfer the vegetables to the saucepan with the artichokes. Stir in a pinch each of salt and pepper and simmer uncovered for 30 minutes. Stir in the parsley and serve the vignarola hot in soup bowls drizzled with the remaining olive oil and lemon juice to taste.
1 bunch escarole (about 1 lb.)
4 T. olive oil
5-6 medium cloves fresh garlic, finely minced or pressed
1 medium onion, sliced
2 qt. chicken broth (fresh or canned)
2 sprigs fresh parsley, chopped
1 can (16 oz.) chickpeas, drained
Freshly ground black pepper
2 cups cooked brown rice
Parmesan cheese, grated (optional)
Rinse and drain escarole. Cut crosswise into thin pieces. Place oil in 4-quart saucepan over medium-high heat. Add escarole, garlic and onion, and sauté for 5 minutes. Add 1/2 cup broth, cover and simmer over low heat 25-30 minutes. (The leaves will shrink as they cook.) Add more broth if liquid is being absorbed too quickly, to avoid burning. Add remaining broth, parsley, chickpeas and pepper to taste. Cover and simmer 10 minutes longer. To serve, place 1/2 cup rice in each bowl and pour soup over. Sprinkle with Parmesan cheese, if desired.
1 lg. Bunch spinach, remove stalks
4 C. Chicken broth
2 lg. Carrots, grated
1 lg. Onion, chopped
8 Cloves fresh garlic, minced
1/2 C. Butter
1/4 C. Flour
1/2 C. Light cream
1/2 C. Whipping cream
Salt and pepper to taste
Garlic croutons
Chop spinach coarsely. Combine with chicken broth and carrots in 2 to 3 quart pot. Cook 5 Р10 minutes until carrots are tender and spinach wilted. Remove from heat. Meanwhile, saut̩ onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should not be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and pepper to taste. Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons.
Garlic Croutons: Use day old sourdough bread, chopped into cubes. Combine a quarter cup olive oil, a tsp. each of garlic powder, crushed dry parsley, Hungarian Paprika and salt and pepper to taste. Massage oil into bread cubes and spread on a shallow baking pan. Bake at 325 for 25 minutes. Store in tightly covered container.
2 6″ corn tortillas
3 T. flour
1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 T. vegetable oil
1 onion, diced
1 poblano pepper, seeds and membrane removed, diced
1 jalapeno, seeds and membrane removed, diced
1 clove garlic, minced
4 T. unsalted butter
3 C. low sodium chicken broth
2 ears corn, kernels removed from the cob
1/4 C. sour cream
Shredded Monteray Jack or Cheddar Cheese
Avocado
Shredded chicken
Corn chips
Slice the tortillas into thin strips and place them in a food processor. Pulse until uniformly chopped. Add the flour, chili powder, cumin, salt and pepper. Process until it is the consistency of cornmeal. Heat oil in a stockpot over medium-high heat. Add the onion, poblano, jalapeno and garlic. Lower heat to medium and cook until the onion is transparent, 6-8 minutes. Add the tortilla mixture and stir until well combined. Add the butter, let it melt and stir to form a roux like paste. Cook 4-5 minutes stirring constantly. Do not let the mixture burn. Slowly add the half of the broth and stir until the paste is well incorporated. Add the remaining broth and raise the heat to bring the mixture to a boil. Add the corn, reduce the heat to medium-low and allow the mixture to come to a simmer. Add the sour cream and cook for 10 minutes, do not let the soup boil. Remove from heat and let cool slightly before serving. Garnish with cheese and/or avocado and add shredded chicken if desired.
2 T. olive oil
1 medium onion, coarsely hopped
2 cloves garlic, minced
2 tsp. dried thyme leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
2 cups peeled and diced red potatoes
4 cups low-sodium chicken stock (or vegetable stock or water)
6 heaping cups fresh spinach leaves (chard or kale is good too!)
juice of half a lemon
salt to taste
freshly grated nutmeg for garnish and olive oil for topping
3 T. olive oil
3 T. unsalted butter
2 cloves garlic, sliced
1 T. dried thyme
1/2 tsp. crushed red pepper flakes
salt to taste
4-6 heaping cups stale bread cubes
To prepare the soup, heat olive oil in a large saucepan over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic, thyme, red pepper flakes, and salt and sauté for 2 minutes. Add potatoes and sauté for 3 minutes more. Pour in chicken stock and bring to a low simmer. Simmer for about 15 minutes, or until potato chunks are cooked through. Reduce heat to low and add spinach leaves. Stir and cook spinach down in the hot broth for about 5 minutes. Remove from heat and puree soup with an immersion blender. You can also blend the soup in a regular blender in batches. Just be careful not to overfill the blender when pureeing. Once pureed, squeeze in the juice of half a lemon. Stir. To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside. Heat oil and butter in a medium saute pan until butter is melted. Add sliced garlic and cook for 3 minutes. Remove garlic from the pan and discard. Remove fat from the heat. Add thyme and red pepper flakes. Stir to combine. Drizzle melted butter mixture over the bread cubes. Sprinkle generously with salt and toss with your hands. Bake for 12-14 minutes or until cubes are golden brown and crisp. To serve, ladle generous bowls of soup. Sprinkle with freshly grated nutmeg, olive oil, and too many croutons.