Straight from Nourishing Traditions. The best soup we’ve tried from that cookbook!
Ingredients:
2 medium onions
3 tablespoons butter
6 cups chicken stock
4 red potatoes, quartered
2 bunches asparagus, chopped into 1/4 inch pieces
2 cloves garlic, minced
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This is a modified version (meaning we took out the crazy ingredients that are hard to find in the states) of the traditional dish that that Tami made at a cooking class in Laos. It can be made with chicken, fish, tofu or pork.
Ingredients:
1 pound of ground beef
2 tables spoons beef stock
1 medium lime or lemon
bean sprouts
1 bunch green onions
2 shallots
2 cloves garlic
1 bunch fresh coriander (or cilantro), finely chopped
2 stalks of lemongrass, thinly sliced (white part only)
salt
1 teaspoon chili powder
1/4 teaspoon fish sauce
Ingredients
1 4lb leg of lamb with bone removed
5 cloves of garlic
1/4 cup of chopped rosemary plus 4 twigs of rosemary
5 tbsp olive oil
2/3 cup chicken broth
salt and pepper
4 potatoes sliced
Thank you Betty Crocker for this classic!
Ingredients:
1 1/2 pounds beef sirloin steak (1/2 inch thick)
8 ounces fresh mushrooms sliced (2 1/2 cups)
2 medium onions thinly sliced
1 garlic clove
finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
This recipe was inspired by the recipe of the same name in Nourishing Traditions, we just didn’t quite have all the same ingredients, but we went with it anyway.
Ingredients:
2 pounds lamb, cut into 3/4 inch pieces
1 cup yogurt
1 teaspoon cumin
1 teaspoon coriander
4 tablespoons clarified butter
1 medium onion
2-3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon saffron threads (soaked in two tablespoons water)
1 tablespoon freshly grated ginger
1/4 teaspoon ground turmeric
juice of 2 lemons
1/4 cup cilantro, chopped
Ingredients:
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme
3 sprigs Fresh Rosemary
Julia says it best: “Fat gives things flavor! The only time to eat diet food is while you’re waiting for the steak to cook.”
Ingredients:
2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups red wine
6 cups beef stock
salt and freshly ground black pepper
12 toasted slices of French baguettes, 1/2 inch thick
1 cup swiss cheese, grated
3 cups parmesan cheese, grated
Ingredients
3 tablespoons butter
3 cups chopped leeks (white and pale green parts only; about 3 large)
6 teaspoons chopped fresh thyme, divided
1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
4 cups (or more) homemade chicken stock
Adapted from Nourishing Traditions cookbook, using what we had on hand in the kitchen
Ingredients:
3 cups homemade chicken stock
3 cups filtered water
1 cup cooked barley
1 onion, finely chopped
5-6 stalks celery, chopped
2 cups cooked chicken
We found this yummy recipe on the Nourished Kitchen blog and just had to try it (with our own additions and modifications, of course)!
Ingredients:
1 pound grass-fed ground beef
1 cup beef stock
1/3 cup cream
1 stick butter
1 large onion, chopped
1+ cup frozen peas
1+ cup diced carrots
3 medium sized yams or sweet potatoes
2 cups shredded cheese
1 tablespoon arrowroot powder
1 tablespoon finely chopped fresh rosemary
1 teaspoon dried thyme
2 tablespoon tomato paste
1 teaspoon Worcestershire sauce
sea salt and crushed black pepper to taste
We found this recipe at Wise Food Ways, but found it too bland initially so we added in our own little concoction of garlic and rosemary to give it a little more oomph! Other variations could include pumpkin, or any other squash you have on hand.
Ingredients:
2 tablespoons olive oil
2-3 leeks, sliced into rounds
1 butternut squash (seeded, baked four about an hour, peeled and cut into chunks)
1 bouquet garni (an herb bundle tied with string) including any or all of the following:
a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
Chicken stock
1 cup yogurt, buttermilk, half-and-half, or whole milk (or 3/4 cup cream or crème fraiche)
Salt and pepper to taste
Optional: minced garlic and chopped fresh rosemary
Monday is Peter’s night to cook, so he used up all the vegetables in the fridge to make his “world-famous” (his words) Minestrone Soup! You can use whatever ratio of veggies you happen to have on hand, or use our list of ingredients below as a general guideline. The main key is to cook all the vegetables individually. That and add lots of tomatoes. Oh, and don’t forget to season and taste as you go along!
Ingredients:
4 sticks of celery
4 carrots
Bunch of broccoli
A handful of green beans
1 can of white beans
1 onion
4 cloves of garlic
4 cups of chicken stock (to start)
1 can of tomato paste
3 blanched tomatoes
4 chopped and crushed tomatoes
2 cups of pasta
2 tablespoons of chopped parsley
2 tablespoons of chopped fresh oregano & 1 teaspoon dried oregano
Salt & Pepper to taste
We found this recipe on www.vegetariantimes.com, but for the life of us we can’t get back to it or find it again.
Ingredients:
3 cups cooked white beans OR 2 cans white beans, drained and rinsed
1 recipe rajas
2 cups stock (vegetarian or chicken)
2 tablespoons dried oregano
1 teaspoon ground cumin
1 cup fresh (or frozen) corn kernels
1/2 cup chopped cilantro
1 tablespoon lime juice
1/4 cup whole milk
3 ounces goat cheese
1/4 cup roasted pumpkin seeds
Another yummy Epicurious find!
Ingredients:
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
Ingredients
1 lb of organic ground chicken thigh meat
½ lb of fresh organic spinach
2 slices of organic, whole wheat, sprouted bread
1 egg
2 TBSP of butter
½ cup of bone or chicken stock
Found this on the Food Network website–the original recipe called for asparagus, we didn’t have any so we just doubled the amount of cheese that the recipe called for! We figured that would make up for the lack of asparagus!
Ingredients:
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 cup freshly grated Parmesan
Instructions:
Bring the broth to a simmer in a pot.
Heat the oil in a saucepan over low heat, cook the onion, stirring occasionally, until soft, 3 to 5 minutes.
Add the rice and cook, stirring constantly, 1 minute.
Add wine and simmer, stirring constantly, until absorbed, about 1 minute.
Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer.
Stir constantly, until broth is absorbed.
Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and making sure the broth is absorbed before adding more.
Continue this process until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted.
Add the asparagus and cook just until the vegetables are hot.
Stir in the Parmesan and serve.