Servings: 4 people
1 (28 oz) can whole peeled tomatoes drained, but save the juice!
1 yellow onion sliced
4-6 cloves garlic peeled, but kept whole
1/4 cup olive oil
1/2 teaspoon brown sugar
2 tablespoons butter omit or sub with vegan butter if vegan
1/2 tablespoon dried basil
1 bay leaf
1 1/2 cup stock chicken or vegetable
Heavy cream optional for topping
Sour cream optional for topping
Preheat oven to 375 degrees F.
Drain the tomatoes, reserving the juices, and cut them in half.
Slice the onion and peel the cloves of garlic.
Toss the tomatoes, onion, and garlic in olive oil, salt, and brown sugar.
Roast on an unlined baking pan for 30 mins, stirring half way through.
Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and chicken stock into a medium sized sauce pan.
Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
Remove bay leaf
Blend until smooth.
Serve with optional ad-ins and a grilled cheese sandwich.
Serves: 8 Cook time: 7 hrs 30 min
24 dried shiitake or black Chinese mushrooms (2 to 3 ounces)
2 carrots, cut into 1/2-by-2-inch sticks
2 (8-ounce) cans bamboo shoots, rinsed
2 (14-ounce) packages extra-firm water-packed tofu, drained and cut into ½-inch pieces
1 teaspoon ground white pepper
4 cups thinly sliced green cabbage
4 1/3 cups water, divided
4 cups mushroom or vegetable broth
1/4 cup white vinegar or rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce, plus more to taste
1 tablespoon chile-garlic sauce, plus more to taste
1 tablespoon minced fresh ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles (about 6 ounces dry)
1 cup sliced scallions
Discard mushroom stems and cut the caps into ½-inch pieces. Spread the mushroom pieces in a 6-quart (or larger) slow cooker. Add carrots, bamboo shoots and tofu to slow cooker; sprinkle with white pepper. Top with cabbage.
Combine 4 cups water, broth, white (or rice) vinegar, red-wine vinegar, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
Cover and cook for 4 hours on High or 7 to 8 hours on Low.
Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. If using the Low setting, turn to High. Cover and cook for 20 minutes. Stir in noodles, cover and cook for 10 minutes more. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired
Author Notes: Dried mushrooms rehydrate as you slow-cook this classic Chinese soup, giving the broth deep umami flavor. With the addition of cooked noodles at the end, it’s a satisfying vegetarian meal.
1 lb lean ground beef
1 lb bulk pork sausage (or Italian sausage)
2 zucchini squash — thinly sliced and halved
2 summer (yellow) squash — thinly sliced and halved
1 T. onion flakes OR 1/2 an onion diced
1 T. Italian seasoning
1/2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt
2 14.5 oz. cans of Southwestern Diced tomatoes (with cilantro and lime)
1 14.5 oz. can of water
In a very large, deep skilled (or stock pot) brown the ground beef, sausage, and onion until the meats are no longer pink. Be especially sure the pork is cooked all the way through. Use medium-high heat to brown the meat.
As the meat is cooking add the spices and stir.
Once the beef and pork are cooked, add the zucchini and yellow squash. You may need to reduce the heat at this point.
Stir frequently and allow the squash to become somewhat tender.
Add the cans of tomatoes (juice included).
Add a can of water.
Continue to stir and cook the vegetables for about another ten minutes on med-low heat.
Reduce heat to a simmer and allow the squash to cook to your level of tenderness. DO NOT over cook or you’ll have a mushy mess.
Plate and enjoy.
Add a sprinkle of black pepper or a shot of Worcestershire sauce for extra flavor.
(Yield: 10 servings)
4 cups tomato juice
1 onion, minced
1 green pepper, minced
1 cucumber, chopped
2 cups tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
3 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 tsp. dried tarragon or 1 Tbs. fresh tarragon
1 tsp. dried basil or 1 Tbs. fresh basil
1/4 cup chopped flat-leaf parsley
1 tsp. white sugar
Salt and freshly ground black pepper, to taste
1 avocado, diced, (optional)
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt and pepper.
Blend until well-combined but still slightly chunky.
Chill at least 2 hours before serving
1/4 cup olive oil
3 sweet potatoes, about 3 1/2 lb. total, cut into 1/2-inch dice
1 onion, diced
2 garlic cloves, chopped
2 Tbs. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. black pepper
2 cups dried black beans, rinsed, soaked overnight in water to cover and drained
1 can (28 oz.) diced tomatoes
4 cups (32 fl. oz.) vegetable stock
Avocado slices for garnish
In a Dutch oven over medium heat, warm the olive oil. Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock.
Bring to a simmer, then reduce the heat to medium-low. Cover the pot and cook the chili, stirring occasionally, for 45 minutes. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, 5 to 10 minutes. Ladle into individual bowls, garnish with the avocado and serve immediately.
Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese,
2-1/4 lb sirloin tip roast, cut into 1-inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1-oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles
Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.
Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.
Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender
10 red new potatoes, skin left on, halved
1/2 onion, diced
3 large carrots, washed and cut in big pieces
4 large garlic cloves, minced
2 stalks celery, sliced thinly
3 bay leaves
3 pounds stewing beef, cubed
1 tablespoon salt
1 teaspoon ground black pepper
1/3 cup flour
4 tablespoons olive oil
1 cup mushrooms, halved
1-1/2 cups beef broth
1 bottle of beer
2 cans tomato sauce
1 large sprig of thyme
1 large sprig of rosemary
Place the potatoes, onion, carrot chunks, garlic and celery in the bottom of an 8-quart slow cooker. Top with bay leaves.
Season beef with salt and pepper in a bowl. Add flour and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Saute beef in batches until the pieces are browned on all sides. If the pan starts to run dry, add a little more olive oil.
Add the cooked meat to the slow cooker and top with mushrooms.
In a bowl, mix the beef broth, beer and tomato sauce. Pour the mixture into the slow cooker.
Place the sprigs of thyme and rosemary on top and put the lid on the slow cooker.
Cook for 8 hours on low heat or 4 hours on high.