Ingredients 1 tbsp olive oil 1 medium onion, diced 3 garlic cloves, minced 1-2 jalapeños, diced (optional on seeding) 1 tsp cumin 1 tsp chili powder 1 lb chicken breasts or thighs (thighs are usually better) 32 oz chicken broth 14 oz can black beans, drained well 14 oz can corn, drained 20 oz can crushed tomatoes, low sodium 1/2 cup cilantro 1 tbsp lime juice Salt to taste For tortilla strips: ...
Ingredients 2 tbsp olive oil 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 bell pepper, diced 3 cups diced potatoes (4 small, 2 large), dice small 3 cups water (no more!, maybe a smidge less for a thicker chowder) 1 tsp dried thyme 1 lb frozen corn (one package usually) 1 cup milk (almond or oat works fine) 3-4 oz cream cheese, plain 1 cup shredded cheese (cheddar or similar) Black pepper and salt to taste Optional, 2 tsp chopped fresh dill Saltines (to crumble and add in) Instructions Heat oil and cook onions, celery, carrots, bell pepper, and salt until soft. Add potatoes, water and thyme. Bring to simmer and cook ~20 minutes. Add corn and thyme, simmer and cook another ~5 minutes until all veggies are tender Keep simmering. Meanwhile, add two cups of soup into a blender along with milk, cream cheese, shredded cheese. Whirl until smooth Pour puree back into pot and bring back to temperature gently Season with salt and pepper to taste. Add dill. Serve with saltines or crackers Notes Do not shortchange cooking times, more if anything Don’t add too much water Crackers are key to making it a 10. By itself maybe an 8 or 9
Ingredients Olive oil 1 lb ground spicy sausage 1 diced onion 3 diced stalks celery 3 large carrots sliced 4 cloves garlic minced 1 tsp thyme 1 tbsp garlic salt, 1 tbsp plain salt, 1 tbsp black pepper 3 heaping tbsp flour plain 4 cups good chicken stock 2 bay leaves 3 large potatoes diced large 1.5 cups light cream or half and half (use less if using heavy cream) 1 cup rice cooked according to package directions on the side Instructions Cook sausage in large pot with oil over med high heat. When close to cooked through add all veggies and thyme/salt/garlic salt/black pepper and cook until mostly soft (nothing has to be cooked all the way at this point). Add flour and cook for a couple minutes stirring. Add chicken stock, bay leaves, and potatoes. Bring to simmer and cook 30 minutes. Remove from heat and add cream. Salt and pepper to taste. Serve with rice on side to add per preference. Or mix it in prior to serving.
Ingredients 2 tbsp olive oil or butter 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 medium zucchini, diced 1 bell pepper, diced 4 cups diced potatoes (gold potatoes best), diced small 1 cup water 16 oz clam juice (can come in 16 or 8 oz bottles) 0.5 cup dry white wine Black pepper to taste 1 tbsp fresh dill 2 lbs thawed, cut to bite size, white/firm fish fillets 4 oz cream cheese, plain 1 cup milk, almond or oat is fine 1 lb small shrimp, peeled and deveined Saltines (to crumble and add in), these really make it good Instructions Warm oil or butter in large soup pot on medium heat. Add onion and salt, cook 5 minutes covered. Add carrots and celery, cook 5 more minutes covered. Add zucchini and bell pepper, cook another 5 minutes covered Add potatoes, clam juice, water, and wine. Simmer covered for 10 minutes at least (more is OK) Add black pepper, dill, and fish. Simmer covered for 5-10 minutes While fish cooks, puree in blender cup of hot soup, milk and cream cheese. Add back to mixture AFTER step 3 Add shrimp and simmer another few minutes until shrimp are cooked Serve with saltines
Ingredients 8 strips bacon 2-3 tbsp butter 1 large yellow onion, diced 5 garlic cloves, minced 1/3 cup flour 2.5 lbs potatoes, diced 4 cups kitchen basics chicken broth 2 cups milk (can be cow or almond or whatever) 1/2 cup heavy cream 2 tsp salt or garlic salt 2 tsp black pepper 1/2 tsp chili powder 1 tsp red pepper flakes 1/3 cup sour cream 1/2 cup shredded cheddar cheese On the side at the table (optional): ...
Ingredients 2 tbsp olive oil 1 yellow onion, diced 5 cloves garlic, minced 1 tbsp coriander 1.5 tsp cumin 1/2 tsp paprika 1 tsp salt 1 tbsp garlic salt 1 tsp black pepper 2 4-oz cans hot green chiles 1 jar salsa verde (16 oz), try to find a better quality salsa for this 4 cups chicken broth 2 tbsp lime juice 3 lb chicken quarters (or any kind of chicken really) 1 cup corn 3 large carrots sliced and diced Diced jalapeno with seeds 1 cup dry white rice Optional toppings: ...
Ingredients Meatballs: 1/2 lb ground chicken 1/2 lb Italian sausage (mild) 1/2 cup bread crumbs, Italian style works 2 large cloves garlic, minced 3 tbsp chopped cilantro, chopped small 1/2 cup parmesan cheese, the nice stuff NOT the powder 3 tbsp milk or so 1 large egg Salt and pepper to taste (tbsp of each to start is good) Soup: 2 tbsp good olive oil 1 yellow onion, minced 3 large carrots, chopped 1 cup chopped celery (or more doesn’t hurt) 10 cups good chicken stock (kitchen basics) 1/2 cup dry white wine 1 cup small, star pasta 1/4 cup minced, fresh dill 12 oz baby spinach, trimmed and lightly chopped Instructions Combine all meatball ingredients in mixing bowl with fork and hands if needed. Scoop into greased sheet pan and spread out ~40 meatballs over pan. Note: these are small meatballs and a tsp could be used to scoop. Bake for 35 minutes at 350°F Heat olive oil in large soup pot and saute carrots, onion, and celery until soft (6-8 min) Add chicken stock and wine. Bring to boil Add pasta and cook 6-8 minutes Add dill, meatballs, and spinach. Cook another minute Check for salt and pepper Serve and sprinkle parmesan over bowls
Ingredients 2 cups red lentils 2 inch fresh ginger, grated 4 cloves garlic, minced 1.5 tsp turmeric 2.5 tsp curry powder 5 cups water or some type of broth Salt and pepper to taste Optional add ons in dish (cook with lentils) or as toppings at end: Butter Onion variety Jalapeno Cilantro Other veggies Instructions Place all of primary ingredients in large saucepan and bring to simmer. Cook 15-20 minutes until everything is soft and it is a little thicker. Add optional items if cooking via the one-pot method Add optional toppings Serve with rice
Ingredients 1/4 cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder 1/2 teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch of red pepper flakes Freshly ground black pepper, to taste 1 cup chopped fresh collard greens or kale, tough ribs removed 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste Instructions Warm the olive oil in a large Dutch oven or pot over medium heat Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and puree the soup until smooth. Pour the pureed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes Serve while hot
Ingredients 2 tablespoon Olive Oil 1 cup Onion diced 5 cloves Garlic minced 4 fresh roma tomatoes diced 4 Celery Stalks chopped 4 Carrots chopped 2 small Zucchini chopped 1/2 cup elbow macaroni pasta or similar 32 ounces vegetable or chicken Broth 1 can White Kidney Beans 15oz, drained 2 cups Spinach chopped (can substitute kale but leave out the stems) 1/2 cup Parmesan cheese grated or shredded Parsley chopped, to garnish (optional) 2 teaspoon Italian Seasoning, more to taste 1 teaspoon Salt, to taste 1/4 teaspoon Black Pepper crushed, to taste 1 teaspoon Paprika, to taste Instructions Start the instant pot in SAUTE mode with olive oil. Add diced onions and minced garlic. Stir and Saute for 2 minutes. Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika. Stir another minute or so to mix well. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 6 minutes. It will take a while to hit pressure and temp. 6 min starts AFTER that FYI. When 6 minutes are up and instant pot beeps, release the pressure. Stir in the chopped spinach and let it sit for 5 minutes. Stir in. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.