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Cabbage and Sausage Soup

This soup will warm you right up on a cold night!

1 green cabbage
1 large onion
4 large carrots
3 cloves of garlic
8 c. chicken broth
1 lb. chicken sausage (or other meat of choice)
1 tsp. sesame oil
2 tsp. ground ginger

Dice the sausage and onions and saute in large pot for about 5 minutes. Dice carrots and garlic and add that to the pot, and cook for another 5 minutes. Cut cabbage into 1-2″ pieces and add to pot, along with chicken broth and ginger. Bring to a boil and then turn heat down to low and cook for about 15-20 minutes, or until the cabbage and carrots are soft. Add the sesame oil and pepper to taste.

Potato and Lettuce Soup

Another easy soup recipe to get you through winter! I made this because I had an entire head of lettuce that I couldn’t eat on my own, and it was surprisingly delicious.

1 head of lettuce
8 small creamer potatoes (or 2 large potatoes)
1/2 onion
1 clove of garlic
4 c. chicken/vegetable broth
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. coriander
Pinch of other seasonings to taste (oregano, thyme, basil)

Saute the onion and garlic in the butter for about 5 minutes. Peel and dice the potatoes and chop the lettuce, then add that to the pot. Allow to cook for a few minutes and then add the chicken broth and spices and bring to a boil. Simmer, covered, for about 10 minutes or until the potatoes are tender. Blend soup until mostly smooth.

Moroccan Chicken Stew

Another stew… even though it’s summer.

1 lb. chicken
1 garlic clove, minced
1 large carrot
1 can chickpeas
1 tbsp. lemon juice
2 tbsp. tomato paste
1 tomato, diced
2 c. chicken broth
1 tsp. cumin
1/2 tsp. cinnamon
1/4 c. dried apricots, chopped
3 c. spinach
1 tbsp. oil

Bake the chicken until fully cooked. While it is baking, saute garlic and carrots in large pot with oil. After a few minutes, add in chicken broth, chickpeas, tomato paste, lemon juice, tomato, cumin, and cinnamon. Cook on medium for about 30 minutes, stirring occasionally. Once the chicken is cooked, shred it apart with a fork. Add the chicken, spinach and dried apricots to the stew and allow to simmer for 10 more minutes. Add salt, pepper, and more lemon juice, cumin, and cinnamon to taste.

Sweet Potato Stew

1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
2 large sweet potatoes
1 onion
2 c. chicken/vegetable broth
1-2 tbsp. cumin (plus more to taste)
1-2 tbsp. chili powder (plus more to taste)
2 tsp. cinnamon
1 tbsp. olive oil

Chop the sweet potatoes and onions into bite sized pieces. Saute the onions in a large pot in the oil for about 5 minutes, then add in the sweet potatoes. Allow to cook on medium heat for another 5 minutes, and then add in the diced tomatoes, broth, and spices. Bring to a boil for a few minutes, and then reduce the heat to medium-low and add in the beans and corn. Cook until potatoes are tender, about 30-45 minutes. Continue to season to taste with salt, pepper, and other spices. Serve with bread or chips.

Hearty Beef Chili

Simple recipe that goes a long, long way.

2 lbs. ground beef
2 tbsp. olive oil
1 large onion, diced
1 tbsp. minced garlic
2 tbsp. parsley, chopped
1 6-oz. can tomato paste
1 2-lb. can diced tomatoes, drained
1 can red kidney beans, drained
2 tbsp. Dijon mustard
2 tbsp. red wine
1 tbsp. lemon juice
2 tsp. pepper
1 tbsp. salt
2-4 tbsp. cumin
2-4 tbsp. chili powder
1 tbsp. dried basil
1 tbsp. dried oregano

Heat oil in a large pot and saute onions and garlic for about 10 minutes, until translucent. Add in ground beef and cook until fully browned. On low heat, add in tomato paste, salt, pepper, cumin, chili powder, basil, oregano, and mustard. Then stir in wine, lemon juice, diced tomatoes, kidney beans, and parsley. Allow to simmer for 10 minutes and then add more seasonings to taste. Serve with garlic bread or corn bread and enjoy for days.

Chicken Cacciatore

A classic family dinner that never gets old.

8 chicken tenders
1 tbsp. olive oil
2 onions, chopped
1 green pepper, chopped
1 clove garlic, minced
3 large tomatoes, chopped
2 cans tomato soup
2/3 c. water
3 tbsp. white or red wine (can substitute with cider vinegar)
1 tsp. salt
1/8 tsp. paprika
dash of pepper

Saute onions, garlic, and green peppers in olive oil in large pot on high heat until soft.Add tomatoes, tomato soup, water, and wine. Separately saute the chicken in olive oil for a few minutes until browned (but does not have to be fully cooked) and add it into the large pot, with seasonings. Allow to simmer for 1/2 hour until chicken is fully cooked. Serve with rice or quinoa.

– Best if consumed by the gallon.
– Do not add chunks of turkey to week old cacciatore in hopes of diversifying the taste.
– Can be eaten for breakfast the next day.

Black Bean Soup

Another great soup to warm you up on a cold day!

3 tbsp. olive oil
3 cans black beans
1 can diced tomatoes (with celery, onion, and pepper)
2 c. chicken (or vegetable) broth
1 large onion, chopped
2-3 cloves garlic, minced
1 tbsp. cumin (plus more to taste)
1-2 tsp. chili powder
1/4 c. cilantro, chopped

Saute the onions in olive oil a large pot until translucent. Add garlic and cumin and cook for another 30 seconds before adding in broth and 1 can of beans. Remove the pot from the heat and pour contents into a blender; blend for just a few seconds until smoother but still coarse. Return to pot, on medium heat. Add 2 more cans of beans, diced tomatoes, and chili powder (and more cumin to taste). Allow to heat for 5-10 more minutes and then stir in cilantro. Garnish with more cilantro and serve with tortilla chips or bread of choice.

Lentil Stew

This dish created a lot of firsts for me – first time cooking lentils, first time cooking in my new apartment, and first time using my new pots and pans. Despite all the inexperience, it turned out to be quite good! A lot of the measurements were very approximate, so just use your judgement when deciding exactly how much of everything to add.

3/4 c. green lentils
3 c. water
1 small sweet potato
1 small tomato
1/4 large onion
1/4 c. broccoli, chopped
1/4 c. carrots, chopped
2 tsp. yellow mustard
1 tbsp. olive oil

Pour the olive oil into a pot and saute the broccoli, onion, and carrots for a few minutes on medium. Chop the sweet potato into small (1/2-inch or so) pieces. Add lentils, sweet potato, and water to the pot. Turn stove to high and allow water to come to a boil, and then reduce heat to low. Cook until potatoes and lentils are at desired consistency, probably about 20-30 minutes. If the consistency seems right but the water has not boiled off, you may drain the remaining water. Chop the tomato and add it into the pot along with the mustard. Season with salt and pepper to taste.

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