Best Cooking Recipes in 30 mins: July 2016

Sunday, July 31, 2016

slow simmer beef stew

Ingredients

Servings: 8
2 pounds beef stew meat, cut into cubes
1/2 cup all-purpose flour, or more as needed
1/4 cup butter
1/4 cup olive oil
1 teaspoon seasoned salt
1 onion, chopped
8 cups beef broth, divided
6 cups sliced carrots
6 cups diced potatoes
3 cups chopped celery
2 tablespoons balsamic vinegar
1 tablespoon worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Recipe

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combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. cook and stir beef until seared on all sides 5 to 7 minutes. stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, worcestershire sauce, parsley, basil, paprika, and garlic powder.
bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

parmesan knots

Ingredients

Servings: 60
1/2 cup vegetable oil
1/4 cup grated parmesan cheese
1/2 teaspoon dried parsley
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 pinch ground black pepper
3 (12 ounce) cans refrigerated buttermilk biscuits

Recipe

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preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet.
combine oil, parmesan cheese, parsley, oregano, garlic powder, and pepper in a small bowl.
cut each biscuit in half; roll each portion into a 6-inch rope and tie in a loose knot. place on prepared baking sheet.
bake in preheated oven until golden brown, 6 to 8 minutes. immediately brush with parmesan mixture. serve warm or freeze up to 2 months.

adas bil hamod (lebanese lentil lemon soup)

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
3/4 cup lemon juice

Recipe

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heat oil in large pot over high heat. when oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. put the lentils, garlic, frozen spinach, and mint into the pot. pour in enough water so that it is about 2 inches deeper than the lentil mixture. stir well to loosen browned bits of onion on the bottom of the pot.
bring to a boil; reduce heat to medium. simmer, uncovered, until lentils are tender, about 20 minutes. if soup gets too thick, add a little more water. salt to taste. lower heat and stir in lemon juice.

spicy pumpkin and sweet potato soup

Ingredients

Servings: 6
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried oregano
1 tablespoon fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon whole black peppercorns
1 clove garlic
2 tablespoons olive oil, divided
1 medium sugar pumpkin
4 orange-fleshed sweet potatoes
1 large onion, chopped
1 1/2 quarts chicken broth

Recipe

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preheat oven to 400 degrees f (200 degrees c).
in a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. blend in garlic and 1 tablespoon olive oil to form a paste.
wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. peel potatoes and cut each potato lengthwise into 6 wedges. smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. be sure to scrape the roasted spice paste off the baking dish and include it in the puree. it may be necessary to deglaze the dish with a little chicken broth.
pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. heat through.

my hoppin' john

Ingredients

Servings: 8
1 tablespoon olive oil
1 large meaty ham bone
1 1/2 cups chopped onion
3 stalks celery, chopped
2 cloves garlic, minced
3 (15 ounce) cans black-eyed peas, rinsed and drained
2 cups water
1 1/4 cups chicken broth, or more as needed
1 cup dry white
1 cup chopped ham
2 bay leaves
1/4 teaspoon dried thyme
salt and pepper to taste
2 cups uncooked white rice
4 cups water

Recipe

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heat the olive oil in a large dutch oven or soup pot over medium-high heat and brown the ham bone on all sides, about 15 minutes. reduce heat to medium and stir in the onion, celery, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. add the black-eyed peas, 2 cups of water, chicken broth, , ham, bay leaves, thyme, salt, and pepper; stir. bring the mixture to a boil. reduce heat and simmer until the mixture is thickened and the flavors have blended, 30 to 60 minutes. add more chicken stock if the mixture is too thick.
about 30 minutes before serving, bring the rice and 4 cups of water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. let the rice stand covered for about 10 minutes to absorb steam.
remove the ham bone from the soup, cutting any extra ham off the bone and returning it to the pot. discard the bone. stir the cooked rice into the black-eyed pea mixture until well combined and serve.

Texas Deer Chili

Ingredients

Servings: 8
2 tablespoons vegetable oil
2 1/2 pounds venison, cut into cubes
1 large onion, chopped
1 clove garlic, minced
1 (4 ounce) can diced green chile peppers
2 (15 ounce) cans kidney beans, drained and rinsed
2 (10.5 ounce) cans beef broth
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1 1/2 teaspoons paprika

Recipe

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in a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. cook on medium 4 to 5 hours.

the captain's famous jambalaya

Ingredients

Servings: 8
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons file powder
3 cloves garlic, peeled and minced
2 green onions, chopped
2 large sweet onions, chopped
1 large green bell pepper, chopped
3 large tomatoes, peeled and chopped
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon salt
1 bay leaf
2 cups mushroom broth
1 1/2 cups uncooked brown rice
1 pound fillets, cut into 2 inch pieces

Recipe

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in a large saucepan over medium heat, melt butter. mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
stir file powder, garlic, green onions, onions and green bell pepper into the roux. cook and stir until tender, about 10 minutes. stir tomatoes into the mixture. season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
pour in mushroom broth, and mix in rice. increase amount of broth to cover all ingredients, if necessary. bring to a boil, and mix in snapper. cover, reduce heat, and simmer 1 hour, or until rice is tender.

Best Cream Of Broccoli And Potato Soup

Ingredients

Servings: 6
2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Recipe

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melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. add potato and broccoli stems; generously season with salt and pepper. pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. blend soup with an immersion blender until smooth.
melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. season with salt and pepper. whisk milk mixture until bubbling and thickened, about 5 minutes. whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Potato Leek Soup Ii

Ingredients

Servings: 4
2 tablespoons unsalted butter
1 cup sliced leeks
1 cup chopped onion
1 2/3 cups chicken broth
4 cups milk
1 1/3 cups potato flakes
1 teaspoon salt
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley

Recipe

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melt the butter in a large pot over medium heat. saute the leeks and onion in the butter for 5 minutes, or until tender. pour in the broth and the milk and mix well.
bring to a boil, reduce heat to low and simmer for 5 minutes. stir in the potato flakes, salt, celery salt and parsley. allow to thicken and heat through.

pickled bologna

Ingredients

Servings: 2
2 pounds ring bologna, peeled and sliced into large chunks
4 cups vinegar
1 (4.5 ounce) can chopped pickled jalapeno peppers
1 onion, chopped
1 cup water
1 tablespoon hot pepper sauce
1 tablespoon salt

Recipe

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place the bologna in a large sealable jar. combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. seal the jar. shake daily. allow to pickle at least 3 days. for best results, allow bologna to pickle 90 days.

shrimp gumbo

Ingredients

Servings: 8
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 pounds medium shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cups chopped okra
2 onions, chopped
1 (14.5 ounce) can diced tomatoes
2 quarts water
1 bay leaf
3 cloves garlic, minced
1 teaspoon salt
1 red bell pepper, chopped
ground black pepper to taste

Recipe

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in a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. continue cooking and stirring until a dark roux forms. stir in shrimp. cook and stir for a few minutes, until the shrimp turns pink. set aside.
in another pan, heat 2 tablespoons oil over medium heat. stir in okra and onions; cook until okra is tender. mix in tomatoes. add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. cover, and cook slowly for 30 minutes.

Hungarian Lecso

Ingredients

Servings: 8
6 large unpeeled new potatoes, cubed
1 tablespoon butter
2 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 pound smoked sausage, sliced
1 (8 ounce) can stewed tomatoes
1 (12 ounce) jar tomato, onion and garlic spaghetti sauce
1 tablespoon paprika
1 cup water

Recipe

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in a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.

chicken and pumpkin goulash

Ingredients

Servings: 6
2 (14.5 ounce) cans diced tomatoes
1 tablespoon brown sugar
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 tablespoon ground coriander
1 1/2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
salt, or to taste
1 teaspoon cornstarch (optional)
1/4 cup water (optional)

Recipe

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set a slow cooker to high, and place diced tomatoes and brown sugar into the cooker; stir to combine.
heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. stir in the chicken, and cook and stir until chicken is no longer pink. mix the garbanzo beans into the chicken mixture, and bring to a simmer. transfer the mixture into the slow cooker, and mix with tomatoes.
place pumpkin into the same skillet, and reduce heat to medium. cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. place pumpkin into the cooker, and cover.
cook the stew on the high setting for 1 hour; reduce cooker setting to low, and cook until pumpkin is tender, 3 to 4 more hours. season with salt and black pepper. if stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. cook until thickened, about 30 minutes.

canned soup

Ingredients

Servings: 6
1 (28 ounce) can stewed tomatoes
1 (16 ounce) can vegetarian refried beans
1 (15 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans
1 (14.5 ounce) can vegetable broth
1 tablespoon dried oregano
1 tablespoon garlic powder
salt and pepper to taste
1 teaspoon dried basil
1 tablespoon dried parsley
2 tablespoons dried minced onion

Recipe

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puree stewed tomatoes in an electric blender or mixer. place tomatoes, refried beans, corn, green beans, and vegetable broth in a large pot. cook over a medium heat. refried beans and tomatoes will cook down to create a base for the soup. stir occasionally to prevent stickiness.
add water as needed to prevent over-thickening. add oregano, garlic powder, salt and pepper, basil, parsley, and minced onion. cover and cook until mixture is heated through. add the onions, and continue cooking until the soup is just boiling.

Crab Ball

Ingredients

Servings: 10
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 cups minced crabmeat
1 tablespoon garlic salt, or to taste
1 (12 ounce) bottle cocktail sauce

Recipe

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in a medium bowl, mix together the cream cheese, sour cream, crabmeat, and garlic salt. form into a ball, and place on a serving plate. cover the surface as well as you can with cocktail sauce. refrigerate for at least 30 minutes before serving.

Oyster And Spinach Chowder

Ingredients

Servings: 2
1 tablespoon olive oil
1 medium onion, chopped
2 large green onions, sliced
1 cup sliced fresh mushrooms
1 bunch fresh baby spinach leaves, rinsed and drained
5 cups milk, divided
1/2 cup all-purpose flour
2 cups chicken broth
3 (8 ounce) cans whole oysters
1 cup shredded cheddar cheese

Recipe

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heat olive oil in a large saucepan over medium-high heat. saute the chopped onion, green onion, and mushrooms until tender. stir in the spinach a handful at a time and cook to wilt.
whisk together 2 cups of milk with the flour in a small bowl. pour into saucepan, and add remaining milk and chicken broth. cook over medium heat until thickened. stir in undrained oysters and cheese. cook, stirring often, until cheese has melted.

Spicy White Chili With Chicken

Ingredients

Servings: 6
1 tablespoon olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
3 cloves garlic, minced
4 cups chicken broth
2 (15.5 ounce) cans great northern beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained
1 cup corn kernels
1 (7 ounce) can diced green chiles
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 cooked chicken breast halves, cubed
2 tablespoons cornstarch
1/4 cup cold water

Recipe

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heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. add chicken broth, great northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. reduce heat to medium-low and stir chicken into broth. cover and simmer chili for 45 minutes, stirring occasionally.
whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. cook and stir until chili is thickened, about 5 minutes.

Crab Ball

Ingredients

Servings: 10
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 cups minced crabmeat
1 tablespoon garlic salt, or to taste
1 (12 ounce) bottle cocktail sauce

Recipe

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in a medium bowl, mix together the cream cheese, sour cream, crabmeat, and garlic salt. form into a ball, and place on a serving plate. cover the surface as well as you can with cocktail sauce. refrigerate for at least 30 minutes before serving.

Meat And Potatoes Lumpia

Ingredients

Servings: 8
5 medium potatoes, peeled and cut into 1/2-inch chunks
1 pound lean ground beef
1/4 cup minced onion
1/4 cup minced green bell pepper
salt to taste
ground black pepper to taste
1 cup frozen mixed peas and carrots, thawed
1 cup canola oil
1 (16 ounce) package egg roll wrappers

Recipe

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place potatoes in a pot with enough lightly salted water to cover, and bring to a boil. cook 10 minutes, or until tender; drain.
place the beef, onion, and green bell pepper in a skillet over medium heat. season with salt and black pepper. cook until beef is evenly brown and onion is tender. mix in peas and carrots, and continue cooking until heated through.
in a large bowl, mix the potatoes with the beef mixture. cover and refrigerate (or place in the freezer) until cooled completely.
heat the oil in a large skillet or deep fryer to 365 degrees f (185 degrees c).
lay egg roll wrappers on a flat surface, and place about 1/4 cup filling in the center of each. fold to form egg rolls, and seal with moistened fingers.
in batches, fry the egg rolls in the heated oil about 3 minutes on each side, until golden brown. drain on paper towels.

crab-stuffed deviled eggs

Ingredients

Servings: 12
6 large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon dijon mustard
1 teaspoon lemon juice
1/2 teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as old bay®)
3 drops worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
1/2 teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
1/2 teaspoon aleppo pepper
1 tablespoon chopped fresh chives, divided
1/8 teaspoon cayenne pepper, plus more for garnish

Recipe

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place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. place over high heat, bring to a simmer, and cover pot once eggs start to move around. remove from heat and let stand for 17 minutes.
drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. fill pot with cold water, pour off cold water, and refill with more cold water. let eggs stand in water until cold. peel eggs and cut in half lengthwise.
separate yolks from egg halves; place yolks into a mixing bowl.
place crab meat a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. reserve portion containing larger chunks.
chop the portion of crab meat with the smaller chunks; add to egg yolks. mash yolks with a fork. stir in mayonnaise, tarragon, dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, worcestershire sauce, salt, and black pepper.
transfer yolk mixture into a piping bag fitted with a medium tip. pipe crab filling into cavities of egg halves.
chop largest crab pieces and place remaining crabmeat into a small bowl. lightly stir in lemon zest, creme fraiche, aleppo pepper, and cayenne pepper with a fork. taste and adjust salt. if mixture seems dry, stir in more creme fraiche. top each stuffed egg with a generous pinch of crab mixture.
sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. transfer eggs to a serving platter; refrigerate until serving time.

Ted's Beef Stew

Ingredients

Servings: 6
1 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 pounds cubed beef stew meat
1/4 cup vegetable oil
1 onion, minced
4 cups beef broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
salt and ground black pepper to taste
3 large potatoes, peeled and cubed
4 carrots, peeled and chopped
4 stalks celery, chopped
2 teaspoons cornstarch
2 teaspoons cold water
1 cup frozen peas

Recipe

Preparation Time:

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combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. place the beef in the bag and shake to coat.
heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. add the onion to the remaining oil and cook until browned. pour the beef broth into the stockpot. stir in the rosemary, thyme, and bay leaves. season with salt and pepper. return the beef to the pot. bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.
add the potatoes, carrots, and celery to the pot. whisk together the cornstarch and cold water in a small bowl and mix into the stew. cover and simmer 45 minutes more. stir in the frozen peas and cook another 15 minutes.

pressure cooker chili

Ingredients

Servings: 6
1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
1/4 teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt, or to taste
2 cups water

Recipe

Preparation Time:

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place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. remove the ground beef, and drain off the excess fat.
return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. cook and stir for 3 to 4 minutes, until the onion is translucent. add the garlic, and cook and stir for about 30 more seconds. return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
when the pressure is fully released, remove the lid, stir the chili, and serve.

Solomon Grundy

Ingredients

Servings: 4
1 pound lean ground beef
2 (10.5 ounce) cans condensed vegetable soup
1 (10.75 ounce) can water
salt and pepper to taste

Recipe

Preparation Time:

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brown beef in a large skillet over medium high heat; drain fat.
stir in vegetable soup and water, reduce heat to medium low and simmer for 10 minutes. season with salt and pepper to taste and serve.

lucie's vegetarian chili

Ingredients

Servings: 8
1/3 cup olive oil
2 cups chopped onion
3/4 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
1/4 teaspoon crushed red pepper flakes
1 tablespoon ground cumin
2 tablespoons chili powder
3/4 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon ground black pepper
2 cups tomato juice
3/4 cup bulgur wheat
2 cups chopped tomatoes
1 (20 ounce) can kidney beans, undrained
1/2 teaspoon hot pepper sauce (such as tabasco®)
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon worcestershire sauce
1/4 cup dry red
2 tablespoons canned chopped green chile peppers, or to taste

Recipe

Preparation Time:

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heat the olive oil in a large pot over high heat. stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. cook and stir until the vegetables begin to soften, about 2 minutes. stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, worcestershire sauce, red , and green chile peppers. bring to a boil, stirring frequently. reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

1-2-3 jambalaya

Ingredients

Servings: 6
1 (13.5 ounce) package johnsonville® andouille dinner sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
2 teaspoons seasoning
1 teaspoon olive oil
1 (8 ounce) package jambalaya rice mix
1 (14 ounce) can diced tomatoes, drained and divided
1 teaspoon worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

Recipe

Preparation Time:

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in a bowl, combine sausage, shrimp or chicken with seasoning; toss to coat. in a skillet, heat oil over medium heat. add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
in a saucepan, prepare rice mix according to package directions. in addition, add one-half of the tomatoes into the rice preparation. after 12 minutes of cooking, add remaining tomatoes, worcestershire sauce, hot pepper sauce and parsley. continue to cook on low, covered, until liquid is absorbed and rice is tender.
add sausage, shrimp or chicken to rice, stir until heated through. serve.

Roasted Cauliflower Soup

Ingredients

Servings: 6
2 heads cauliflower, broken into florets
olive oil cooking spray
1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Recipe

Preparation Time:

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Ready Time:

place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. spray the olive oil cooking spray evenly on the cauliflower.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
broil the cauliflower until browned, 20 to 30 minutes.
meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. blend the soup in the pot with an immersion hand blender until creamy and smooth.

Rice And Lentil Soup In A Jar

Ingredients

Servings: 8
2 tablespoons chicken bouillon granules
1/3 cup uncooked converted rice
1/3 cup red lentils
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/3 cup uncooked converted rice
1/3 cup green lentils
2 teaspoons butter or margarine
8 cups water
1/4 cup chopped celery (optional)
1 cup cubed cooked chicken (optional)

Recipe

Preparation Time:

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measure the chicken bouillon granules into a 1 pint jar. top with 1/3 cup of instant rice, red lentils, dried parsley, pepper, poultry seasoning, 1/3 cup of rice and then the green lentils on top. seal with a lid and ring for gift giving.
to make the soup, bring the butter and water to a boil in a large pot. pour in the contents of the jar and add celery and chicken if using. bring to a boil, then reduce heat to medium and simmer until the lentils are tender, about 30 minutes.

roasted tomato soup

Ingredients

Servings: 6
3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
1/2 red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 1/2 teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). line a large baking sheet with aluminum foil.
spread tomatoes, onion, and red bell pepper in 1 layer the prepared baking sheet. drizzle olive oil over tomato mixture and season with salt and pepper.
roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
put half the tomato mixture into a blender. cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. pour pureed tomato mixture into stockpot with chicken broth. puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. simmer for 5 minutes.

Creamy Beet With Dill Soup

Ingredients

Servings: 6
2 tablespoons olive oil
1 1/2 pounds raw beets, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon toasted caraway seeds*
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
2 tablespoons fresh dill
1 1/2 cups half-and-half (or whole milk)
salt and freshly ground pepper, to taste
garnish: chopped hard-cooked egg

Recipe

heat oil over medium-high heat in a large, deep saute pan until shimmering.
add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
add broth; bring to a simmer over medium-high heat. reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (if using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. drape the blender canister with a kitchen towel. to 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. taste, and add salt and pepper if needed. heat through, ladle into bowls, garnish and serve.

West Texas-style Buffalo Chili

Ingredients

Servings: 8
1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can tomato sauce
1/2 (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

Recipe

Preparation Time:

Cook Time:

Ready Time:

soak beans in water overnight. drain and rinse.
in a large pot, combine beans with water to cover. bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. reserve the seeds.
heat oil in a large heavy skillet over medium low heat. saute the onion and bell peppers for 3 minutes. stir in diced zucchini, diced tomatoes, tomato sauce and salsa. season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
place ground buffalo meat in a large, deep skillet. cook over medium high heat until evenly brown. drain excess fat. stir buffalo and vegetable mixture into beans. continue to simmer for 1 hour.

Skeeter's Ceviche

Ingredients

Servings: 6
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
1 bunch cilantro leaves, chopped
3 roma (plum) tomatoes, diced
2 stalks celery, diced
5 green onions, sliced
6 limes, juiced
2 small serrano peppers, seeded and minced
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground black pepper

Recipe

Preparation Time:

Ready Time:

combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. cover, and refrigerate 3 hours to overnight. serve the seafood with the lime juice marinade.

sweet and chunky tomato soup

Ingredients

Servings: 4
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3/4 teaspoon butter, divided
8 tomatoes, peeled and sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 teaspoons salt
1 teaspoon white sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 cup milk
1 tablespoon cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. mix in tomatoes, onion, garlic, and chicken broth. season with salt, sugar, cloves, oregano, and basil. bring to a boil, and cook 20 minutes, until tomatoes are soft.
mix the milk and cornstarch in a small saucepan, and stir until smooth. place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. continue to cook and stir until thickened. mix into the pot with vegetables.
strain about 1/2 the vegetables from the soup and transfer to a blender. blend until smooth, and return to the pot. bring soup to a boil, reduce heat to low, and simmer 5 minutes. remove from heat, and let sit about 5 minutes before serving.

Creamy Chicken Tortellini Soup

Ingredients

Servings: 4
1/2 pound chicken breast, cut into bite-sized pieces
1 (14.5 ounce) can chicken broth
1 (9 ounce) package refrigerated cheese tortellini
2 (10.5 ounce) cans cream of chicken soup
2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 teaspoon thyme
1/4 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a saucepan of water to a boil. cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. serve hot.

anna's linguica and potato stew

Ingredients

Servings: 16
6 slices bacon
1 large onion, sliced
2 cloves garlic, chopped
1 pound linguica sausage, sliced
3 pounds potatoes, cubed
4 small zucchini, sliced
2 (8 ounce) cans tomato sauce
1/2 cup red
1/4 cup chopped fresh parsley
1 tablespoon dried basil
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a skillet over medium-high heat, cook the bacon until crisp and evenly brown. drain, reserving juices, and break into bite-size pieces. place the pieces in a slow cooker. cook the onion and garlic in the reserved bacon juices over medium heat until tender. drain, and place in the slow cooker. quickly brown the linguica sausage in the skillet over medium-high heat, and place in the slow cooker.
add the potatoes, zucchini, tomato sauce, and red to the slow cooker, and season with parsley, basil, salt, and pepper. stir to evenly distribute ingredients. cover, and cook 2 1/2 hours on high, stirring occasionally, until the potatoes are tender.

Hot Dog Soup

Ingredients

Servings: 6
1 onion, chopped
2 tablespoons margarine
3 potatoes, peeled and cubed
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
1 (9 ounce) package frozen green beans
1 (16 ounce) package beef frankfurters, cut into bite size pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the onion and margarine in a large saucepan over medium heat. slowly cook and stir until the onion is soft. mix in the potatoes and enough water to cover. bring to a boil. reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. simmer 30 minutes, or until potatoes are tender.

guinness® cheese dip

Ingredients

Servings: 16
32 ounces processed cheese food (such as velveeta®), cut into 1/2-inch cubes
1 cup irish (such as guinness®)
1/2 cup salsa
2 tablespoons worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat cheese in slow cooker on high until melted, about 20 minutes.
stir , salsa, worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

mom's portuguese beef stew

Ingredients

Servings: 6
2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
1/2 fresh tomato, chopped
1 cup white
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a stockpot over medium-high heat. dust the beef with the flour. place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. stir in the tomato, , water, and parsley. cover, reduce heat to medium-low and simmer 30 minutes.
mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

slow cooker northern white bean bacon chowder

Ingredients

Servings: 6
1 1/2 cups dried great northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon italian-style seasoning
1/8 teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

place beans in a large bowl with the water, cover, and soak overnight.
in a large skillet over medium to medium high heat, fry the bacon until crispy. drain the bacon fat and crumble the bacon; set aside.
in a slow cooker, combine the carrot, celery, onion, potato, italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. pour the broth over all.
cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
transfer 2 cups at a time to a blender or food processor and puree until smooth. return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

'momma made em' chicken and sausage gumbo

Ingredients

Servings: 10
1 (3 pound) whole chicken
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 (10 ounce) package frozen chopped onions
1 (10 ounce) package frozen green bell peppers
5 stalks celery, finely chopped
1 tablespoon seasoning (such as tony chachere's), or to taste
2 whole bay leaves
1 (28 ounce) can diced tomatoes
1 pound fully-cooked smoked beef sausage (such as hillshire farm®), sliced
1 (10 ounce) package frozen sliced okra
salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot partially with lightly salted water, and place the chicken in the pot. bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. reserve the chicken broth. after the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
while the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
as soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

aunt peg's chowder

Ingredients

Servings: 6
1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1 bay leaf
1/2 cup heavy cream
1/2 cup shredded monterey jack cheese
1/2 cup grated romano cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
in a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, , butter, garlic, basil, and bay leaf.
cover, and bake in the preheated oven 30 minutes. uncover, stir, and continue baking 30 minutes.
stir heavy cream, monterey jack cheese, and romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

spicy thai vegetable soup

Ingredients

Servings: 12
1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white
3 tablespoons fish sauce
2 tablespoons soy sauce
3 thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the rice and water to a boil in a pot. cover, reduce heat to low, and simmer 45 minutes.
heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. mix in broccoli, red bell pepper, coconut milk, broth, , fish sauce, soy sauce, thai chile peppers, lemon grass, garlic sauce, and saffron. simmer 25 minutes.
pour soup in batches into a blender or food processor, and blend until smooth and creamy. return to the pot, and mix in yogurt and cooked rice. top with cilantro to serve.

Ken's Texas Chili

Ingredients

Servings: 8
2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 ounce) cans pinto beans, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a stockpot over medium heat, brown the ground beef until no longer pink. drain off grease, reserving 2 tablespoons to remain in the pan. in a small bowl, stir together the garlic powder, chili powder, cumin, and flour. sprinkle the mixture over the meat, and stir until the meat is evenly coated.
stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. season with salt and pepper. bring to a boil, then add the cans of beans. if you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. reduce heat to low, and simmer for 30 minutes to blend flavors.

quinoa and vegetable soup

Ingredients

Servings: 6
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1/2 cup diced carrot
1/2 cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
1/2 cup quinoa
1/2 cup grated parmesan cheese (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil and butter in a large pot or dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. reduce heat and simmer until heated through, 10 minutes.
stir cabbage, kidney beans, and quinoa into the soup. cover and simmer until quinoa is tender, 30 minutes. garnish each serving with parmesan cheese.

chaat - dahi batata puri

Ingredients

Servings: 4
1/2 cup garbanzo beans
2 cups plain yogurt
1 teaspoon grated fresh ginger
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon rock salt
1/4 teaspoon ground black pepper
salt to taste
1 large potato - peeled, boiled and mashed
32 thin wheat crackers
1/4 cup green chutney
1/4 cup sweet and sour chutney
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1/2 cup crushed potato chips

Recipe

boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
season the mashed potato with salt.
break each puri gently with a fork to create a tiny opening on the top. arrange the puris in 4 plates, 8 in each plate. or, if using wheat crackers arrange them on a platter or plates. place the potatoes on top of each cracker. place about 1 tablespoon of potato in each puri or on each cracker. place a few garbanzo beans on top of the potato. spoon the spiced yogurt on top. spoon green chutney and sweet and sour chutney on top of it. garnish with the chopped onion, cilantro, and sev on top. serving tip: i like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.

apple stew

Ingredients

Servings: 4
1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme (optional)
2 teaspoons vegetable oil
2 1/2 cups apple
4 carrots, sliced
3 potatoes, chopped
2 small fuji apples - peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (optional)
1 teaspoon salt
1/4 teaspoon dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. pour the apple over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.

Healthier Slow Cooker Chicken And Dumplings

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cups natural cream of chicken soup
1 onion, finely diced
3 carrots, sliced
10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
1 cup frozen peas

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken, butter, cream of chicken soup, and onion in a slow cooker. cover and cook on high for 5 to 6 hours. stir in carrots after 5 hours of cooking.
place torn biscuit dough in slow cooker 30 minutes before serving. cook until dough is no longer raw in the center, about 25 minutes. lift edges of biscuits and stir in peas. let stand until warm, about 10 minutes, before serving.

Tomato Soup Iii

Ingredients

Servings: 8
1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon italian seasoning
1 1/2 teaspoons dried parsley
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
1/2 cup uncooked ditalini pasta

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. bring to a boil, reduce heat to low, and simmer at least 30 minutes.
stir in the celery, carrots, zucchini, and corn. cover, and continue to simmer 30 minutes.
stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

hatteras style clam chowder

Ingredients

Servings: 8
1 tablespoon vegetable oil
1 large onion, chopped
5 stalks celery, sliced
4 carrots, sliced
4 cups peeled, cubed white potatoes
2 (16 ounce) cans minced clams, with juice
3 quarts clam juice
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
8 slices crisp cooked bacon, crumbled

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. stir in potatoes, clams, clam juice, thyme, pepper and bacon. bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

calypso black bean soup

Ingredients

Servings: 8
1 tablespoon olive oil
1 sweet onion, minced
1 clove garlic, minced
1 red bell pepper, seeded and diced
2 (15.5 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1 banana, peeled and sliced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 tablespoon hot pepper sauce (e.g. tabasco™), or to taste
1 (15 ounce) can light coconut milk
2 cups vegetable broth
salt and pepper to taste
1/2 cup sour cream, for garnish
1/2 cup chopped red bell peppers, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the olive oil in a deep, heavy pot, and heat over medium-high heat. stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. stir in the black beans. add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. pour in the coconut milk and vegetable broth. bring soup mixture to a boil over high heat. reduce heat to low, and simmer until liquid reduces, about 1 hour. season to taste with salt and pepper.
place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. serve garnished with dollops of sour cream and sprinkled with red bell pepper.

Chicken With Barley Soup

Ingredients

Servings: 6
8 cups water
2 pounds chicken thighs, or more to taste
1 1/2 cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
3/4 cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
2 tablespoons lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
remove chicken to a cutting board to cool. remove and discard bones, skin, and fat from chicken. cut remaining meat into bite-sized pieces.
cool broth until the fat congeals on the surface. skim and discard fat.
return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. stir lemon juice into the soup just before serving.

bry's chocolate lamb chili

Ingredients

Servings: 6
1 medium onion, chopped
1 pound lean ground lamb
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 tablespoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 large cloves garlic, minced
3 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
1 bay leaf
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups red beans, with liquid

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot, cook onions and ground lamb in olive oil over medium heat.
when onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. cook for 1 or 2 minutes. stir in tomatoes and beans. increase heat to bring soup to a boil. reduce heat, and simmer for 15 minutes.

Vegetable Soup - Irish Style

Ingredients

Servings: 6
3 carrots, chopped
3 large potatoes - peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
1/2 onion, chopped
1/4 cup dry potato flakes (optional)
salt and pepper to taste
1 cup water, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. fill with enough water to cover. bring to a boil and cook until the vegetables are tender. drain off water and puree vegetables in a blender or using a stick blender.
return the puree to the saucepan and stir in water to reach your desired thickness. heat to a simmer and season with salt and pepper. serve and enjoy.

wasabi green peas

Ingredients

Servings: 6
3 cups dried whole peas
1 1/2 cups mirepoix (diced celery, carrots and onion)
3 tablespoons olive oil
salt to taste
1/4 teaspoon onion salt, or to taste
1/2 teaspoon garlic powder, or to taste
1/4 cup wasabi powder
2 tablespoons tahini (sesame-seed paste)
2 tablespoons rice vinegar
1 teaspoon dijon mustard

Recipe

Cook Time:

Ready Time:

soak the dried peas overnight, then rinse and drain. place peas in a large pot with enough water to cover by a couple of inches. add the mirepoix, and bring to a boil. cook until tender, about 1 hour.
preheat the oven to 200 degrees f (95 degrees c). coat a large cookie sheet with olive oil. it helps to use a cookie sheet with sides to keep them from rolling off.
drain the peas, and transfer to the cookie sheet. roll them around in the oil by tilting the pan, or stir with your hand. bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. remove from oven, and season with salt, onion salt, and garlic powder.
while the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and dijon mustard in a large bowl. when the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. pour them back the cookie sheet in a single layer, and return to the oven.
bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

Saturday, July 30, 2016

mediterranean lamb and lentil stew

Ingredients

Servings: 4
1 tablespoon olive oil
1 1/2 pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
1/2 cup ricotta salata cheese, crumbled

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a heavy pot over medium-high heat. add the lamb cubes and bones and brown on all sides, about 3 minutes. sprinkle with salt and pepper. add onion and garlic and continue cooking about 2 minutes, stirring frequently.
stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. if the stew seems dry, add more broth (up to one cup additional). discard the lamb bones.
add the spinach and cook 5 minutes more. stir in the lemon zest and juice. garnish individual servings with some of the crumbled cheese.

Mom's Nova Scotia Seafood Chowder

Ingredients

Servings: 20
2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 1/4 cups heavy whipping cream
2 cups half-and-half
1 1/2 cups butter, cut into chunks
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot halfway with lightly salted water; bring to a boil. add onions and carrots; cook until slightly tender, 10 minutes. add potatoes; cook until tender, 15 to 20 minutes.
stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. drain half the water from the pot and add clams, heavy cream, and half-and-half. place butter chunks atop the soup; season with salt and black pepper. cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Rosemary Chicken Noodle Soup

Ingredients

Servings: 8
8 cups water
2 pounds boneless, skinless chicken meat
2 tablespoons vegetable oil
2 tablespoons dried rosemary
1 tablespoon dried thyme
3 cloves crushed garlic
1 white onion
4 carrots, sliced
1 (16 ounce) package penne pasta
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
add carrots, oil, and noodles; boil for 20 minutes. salt and pepper to taste.

Tropical

Ingredients

Servings: 12
2 (12 fluid ounce) cans evaporated milk
2 cups white
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1/2 cup water
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon, plus more for dusting
1 teaspoon vanilla extract

Recipe

Preparation Time:

Ready Time:

blend evaporated milk, , cream of coconut, sweetened condensed milk, coconut milk, water, nutmeg, 1 teaspoon cinnamon, and vanilla extract in a blender at high speed until creamy, about 3 minutes; pour into a glass pitcher.
refrigerate until chilled, at least 20 minutes. pour into glasses and dust with cinnamon.

Egusi Soup

Ingredients

Servings: 6
3/4 cup pumpkin seeds
1 1/2 pounds cubed beef stew meat
1/2 cup peanut oil
2 large tomatoes, chopped
1 small onion, chopped
2 habanero peppers, seeded and minced
18 ounces tomato sauce
3 tablespoons tomato paste
1 1/2 cups water
2 pounds fresh shrimp, peeled and deveined
1 pound fresh spinach, washed and chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. set aside.
wash beef and cut into bite-size cubes. season with salt. in large pot, heat oil over medium-high heat for 4 to 5 minutes. add beef and saute for 3 to 5 minutes or until brown but not cooked through.
place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. add tomato mixture to meat, reduce heat to medium-low, and cover. cook for 40 to 50 minutes or until meat is tender.
add tomato sauce, water, and shrimp and simmer for 10 minutes.
add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

Beef Stew With

Ingredients

Servings: 12
2 pounds beef brisket, trimmed and cut into 2-inch pieces
salt and black pepper to taste
2 tablespoons all-purpose flour
5 tablespoons canola oil
2 cups diced portobello mushroom caps
1 1/2 cups red pearl onions, peeled
1 cup diced carrot
1 cup diced celery root (celeriac)
1 cup diced turnip
2 cloves garlic, minced
2 (12 fluid ounce) cans or bottles brown
2 cups beef broth
1 cup diced potato
1 tablespoon malt vinegar
4 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the brisket cubes into a mixing bowl, and season with salt and pepper. sprinkle with flour, and toss until evenly coated. heat the canola oil in a dutch oven or large pot over high heat. cook the meat in small batches until browned on all sides; about 5 minutes per batch. set the meat aside as the batches are done.
once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. remove the mushrooms, and set aside. stir the pearl onions, carrot, celery root, and turnips into the pot. cook and stir until the onions begin to turn light brown, about 5 minutes. add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. remove the vegetables and set aside.
return the beef to the pot, and pour in the . bring to a boil, and cook until the has reduced to 1/3 of its original volume, about 8 minutes. pour in the beef broth and return to a boil. reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. simmer a few minutes until heated through. season to taste with salt and pepper before serving.

husband's grandmother's shrimp gumbo

Ingredients

Servings: 12
1 pound smoked sausage links, cut into 1/4-inch slices
1/4 pound bacon, chopped
2 cups chopped okra
1 (14.5 ounce) can diced tomatoes with green chile peppers
1/2 cup unsalted butter
2/3 cup all-purpose flour
2 cups chopped onion
1/2 cup chopped green onions
2/3 cup finely chopped green bell pepper
2/3 cup finely chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 cups water
salt to taste
ground black pepper to taste
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
6 cups water
2 pounds uncooked medium shrimp, peeled and deveined

Recipe

Preparation Time:

Cook Time:

Ready Time:

brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. set the sausage aside. cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. drain the okra in a colander, and discard bacon drippings.
place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
in a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. remove the vegetables but leave the butter in the pot. stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. do not let the roux burn.
when the roux reaches its correct color, whisk in 2 cups of water. raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. discard bay leaves and adjust the seasonings, if desired, before serving.