From Emma Christensen. 4 links (about 1 pound) of your favorite sausage, sliced into thin rounds 1 large onion, diced 3 cloves garlic, minced 2 teaspoons marjoram, minced 3 cups (two 12-ounce bottles) amber lager beer 3 cups vegetable broth 6 ounces kale, stems removed and leaves roughly chopped 2 (16-ounce) cans cannellini beans, drained … Continue Reading →
From Emma Christensen at thekitchn.com. 3-4 pounds beef chuck roast, cubed 2 teaspoons vegetable oil, divided 2 medium onions, diced 3 celery stalks, diced 2 cloves garlic, minced 1 tablespoon tomato paste 2 tablespoons Worcestershire, divided 3 tablespoons all-purpose flour 1 cup red wine, plus extra to finish 3 sprigs fresh thyme or 2 teaspoons … Continue Reading →
The spiced seeds are a perfect addition to this hearty, tangy soup, but you might want to make these just to keep on hand as a snack. Recipe from Lisa Odegard, who is a regular contributor to www.NaturallySavvy.com. 1 sweet potato (see note) 11/2 acorn squash (see note) 6 tablespoons unsalted organic butter, divided Salt … Continue Reading →
10 minutes to cook From Kathy Hunt. 5 to 6 cups water 1 cup yellow lentils 1 tablespoon turmeric powder 1 teaspoon salt 1/4 cup olive oil 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1/3 cup plus one tablespoon chopped white onion 2 teaspoons ginger, minced 2 teaspoons green chili pepper, chopped 2 … Continue Reading →
From Joseph Erdos, who shares his passion for food on his blog, Gastronomer’s Guide. 3 split chicken breasts Olive oil Fine sea salt Freshly ground black pepper Poultry seasoning 3 cups chicken stock 4 tablespoons butter 1 medium yellow onion, chopped 1/4 cup all-purpose flour 1/4 cup heavy cream 1 pound pearl onions, peeled and … Continue Reading →
Meat and crispy skin reserved from a 5-7 pound roasted chicken, chopped or shredded into bite-sized pieces (use your favorite recipe or buy precooked rotisserie chicken) 11-12 cups chicken stock (use your favorite recipe, or see note below) 5 tablespoons olive oil 2 large onions, chopped 4 large carrots, chopped 2 1/2 pounds new potatoes, … Continue Reading →
Recipe from Eating Well * 1/2 cup pearl barley * 41/2 cups reduced-sodium chicken broth, or mushroom broth, divided * 1 ounce dried porcini mushrooms * 2 cups boiling water * 2 teaspoons butter * 1 tablespoon extra-virgin olive oil * 1 cup minced shallots (about 4 medium) * 8 cups sliced white mushrooms (about … Continue Reading →
1. In a medium soup pot, heat the oil over a medium heat. Add the onion and saute until golden brown, making sure the mixture does not burn, about 7 minutes. Add the garlic and cilantro, and saute another minute. Add the tomatoes and cumin, and cook another 5 minutes, stirring occasionally, until thickened. Add … Continue Reading →
* 1/4 cup olive oil * 3 large boneless chicken breast halves, cut into 1-inch cubes * 1 onion, chopped * 1 garlic clove, chopped * 2 teaspoons ground coriander * 1/2 cup chopped, drained, oil-packed sun-dried tomatoes * 2 cups low-sodium chicken broth * 1 large can (19 ounces) cannellini beans (drained and rinsed) … Continue Reading →
2 tablespoons olive oil 2 medium leeks, cleaned, white part only, finely chopped 2 small red potatoes, about 1/2 pound, peeled and coarsely chopped 5 cups fresh corn kernels (about 6 large ears) 2 teaspoons curry powder 6 cups chicken stock 2 tablespoons fresh lemon juice Salt and white pepper, to taste 6-8 thin lemon … Continue Reading →