Old-Fashioned Beef Stew

 Old-Fashioned Beef Stew

cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew

1/4 c flour

1/4 tsp pepper

1 lb beef stew meat, cut into 1 inch cubes

5 tsp veg oil

2 T red wine vinegar

1 c red wine

3.5 c beef broth (added extra later too)

2 bay leaves

1 T herbs de province

1 med onion, chopped

5 med carrots, peeled and cut into 1.4 inch rounds

2 large baking potatoes, peeled and cut into 3/4 inch cubes

2 tsp salt

Mix flour and pepper and coat beef. Fry in oil in two batches until browned, adding extra oil inbetween batches if needed. Remove beef, add vinegar and wine over med-high heat and scrape away bottom of pan. Add beef, broth,  herbs de province, and bay leaves and bring to boil, then reduce to simmer.

Cover and cook for 1.5 hours. Add onion and carrots and simmer, covered, for 10 minutes. Add potatoes and simmer until all veg are tender, 30 minutes more. Add extra broth if stew is dry.

Mung Bean curry soup

Based on this with alterations in parenthesis:
https://www.heynutritionlady.com/mung-bean-and-coconut-curry/

4 Tbsp sunflower oil
1 Tbsp whole cumin seeds
9 cloves garlic crushed (about 3 Tbsp crushed garlic)
14 oz can crushed tomatoes (i used stewed)
2 Tbsp freshly grated ginger (i used frozen cubes from trader joes)
2 Tbsp ground coriander (omitted, did not have)
1 tsp turmeric
1 tsp sea salt
1 tsp cayenne pepper (1/8 tsp only)
4 cups water (only did 3 cups)
1 cup mung beans picked over for stones and well rinsed (I used less water because I used split yellow mung beans.)
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped (omit, did not have)

This turned out to be a very delicious soup. I served it with flatbread and it is really great. I used the instant pot to saute and did ~30 minutes on low after the beans went in. The beans still had some bite which was nice.

Tomato and Cream soup

garden fresh roma tomatoes, about a dozen (peels removed, frozen fine)
1 quart chicken broth
1 minced onion
2 tsp "justice" from penzeys
1 tsp oregano
1 tsp basil
2 bay leaves
1/2 cup cream
salt

boil tomatoes in broth. Puree in blender on low so there are still a few little chunks. Add spices and bay leaf, boil for 15 minutes. remove bay leaves, add cream. Then add salt to taste (a couple tsps at least?)

Serve with jalopeno cheese bread or cheese toast or breadsticks.

Turbo Soup

https://www.ibreatheimhungry.com/2016/01/ibih-turbo-atkins-diet-soup-low-carb-paleo.html

This soup is so delicious. It's got a long scary name but the flavor is phenomenal. Definitely a keeper. The broth is amazing, Ila had 3 bowls of it. I swapped radishes for the celeriac, only because celeriac was too expensive. I'll have to make this again when I get celeriac from my CSA.

Pressure cooker split pea soup

http://www.tasteofhome.com/recipes/vegetarian-split-pea-soup
Pressure cooker split pea soup

 Use an entire 1 lb package of split peas, it is just barely over 2 cups. Also I used chicken broth (or rather 6 cups water and 6 bullion cubes) instead of vegetable broth. Put first 9 ingredientes into pressure cooker.

I did 30 minutes yesterday and it was too long, so next time pressure cook for 20 minutes. Then after its done, add 1 pound of chopped ham or turkey ham and serve.


It tastes really great and doesn't need a ham hock or sauteing veggies ahead of time or anything. Just put uncooked veg in with the broth and split peas.

Note 3/23/19: I doubled it and pressure cooked for 25 minutes and it seemed perfect.

Tarragon Chicken and Rice Soup

http://allrecipes.com/recipe/231509/tarragon-chicken-and-rice-soup

I used 2 quarts broth. It was quite a thick soup after it sat for a few minutes cooling. Could have used even more broth. This would have been fine with half the rice too. I cooked an entire cauliflower in the broth first and pureed it so the soup would be more creamy.

Enchilada Soup

http://thepioneerwoman.com/food-and-friends/easy-enchilada-soup/

I made this recipe with the following alterations: Added 1 15 oz can of diced tomatoes, did not include the fresh salsa. Used a large 32-oz can of red enchilada sauce instead of 2 10-oz ones. Used 15 oz can corn instead of frozen. Added ~1 cup leftover refried beans to thicken. Did not add garlic. Added ~ 2 tbsp lime juice.

And this was a great soup and easy since it utilized leftovers and food from cans. It was definitely spicy, the leftover shredded chicken I used was already seasoned with taco seasoning and so made it even spicier. But with sour cream, cheese, and old broken chips on top, it mellowed and Ila loved it when she has rejected spicy things in the past. Clyde did not eat any. :)

lunch + soups

The days I don't have salad, I like to have soup for lunch. Sometimes I'll do both. I've been trying to make a large pot of soup on sunday (or whatever day works) and then we'll have some for dinner, and then I'll freeze 2 quarts and still have another 2 quarts for the fridge and lunches.

My current favorites are:
http://lrhrecipes.blogspot.com/2017/01/minestrone-soup-by-lisa.html (but I leave out the pasta now since I'm avoiding grain for a while. Really I think the pasta is superfluous.) This recipe will make plenty to freeze.
http://lrhrecipes.blogspot.com/2017/02/wickizer-veggie-chili.html. I'm not sure how much this makes, but I'll probably double it the first time to make sure I had extra.

Wickizer Veggie Chili

My neighbors made this for me after baby, and then brought it again when I asked for the recipe. They are great! I love it vegetarian, but I will add some ground turkey when I make it so it is more filling. I haven't made it yet but I have the right beans finally.

Anyway, we all LOVED the chili. I like it way better than the "30 minute chili" that I have on this sight. I hardly ever make that because I don't really love it. But I'd make this frequently. Ila loves it especially.

Winter Minestrone Soup

Lisa made this soup for me after I had Henrik. She used frozen meat balls in place of the bacon. It was the best minestrone ever, I really loved it. She also "added a head of cauliflower and a zucchini. I usually just throw in whatever sad vegetables are dying a painful, not-fresh death in the back of my crisper drawer. That soup is a great redeemer of sad vegetables."
http://www.melskitchencafe.com/winter-minestrone-soup-with-garlic-bruschetta/

Notes 1/31/17:
I made this, without spinach, and added a head of cauliflower and a yellow squash. Plus the other vegetables were more 2 cups instead of 1.5 cups. It made nearly 8 quarts. It is so delicious though! I think the sweetness of the butternut squash is what really makes it so tasty for me. And the pesto is a must.

Lisa suggests removing and freezing half the soup before you add pasta, then when you thaw it you can add the pasta then and cook a bit more. I think this keeps the pasta from breaking down since it does not freeze well.

Notes 2/28/17:
I made this with leftover christmas ham. It was amazing. I added a whole cauliflower again, and 1 cup tomato sauce (or puree...it was home canned and was a bit thick). Also I used my food processor to slice most of the vegetables and squash, and added spinach this time. It was great again!

Butternut Squash and Turkey Chili

http://www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-and-turkey-chili.html

Butternut Squash and Turkey Chili

This was more soup like, which I enjoyed. Eliza made this meal for me after Henrik was born. I really liked it and like that it is a way to use up winter squash.

Clam Chowder

http://www.dummies.com/how-to/content/new-england-clam-chowder.html

Clam chowder

I haven't made clam chowder before (i think), and I felt like trying it. I used salmon broth I made last summer instead of clam juice, so it had that flavor in it too. I used canned whole clams instead of chopped, which meant I had to chop them myself. It worked out ok. And I used 1/2 cup cream and then added some frozen corn for fun. I liked the corn in it.

I added some cornstarch/water mix at the end because it wasn't thickened at all. I used canned potatoes and a couple red ones I had lying around, so there wasn't the expected potato starch you'd have from russets that the recipe calls for.

This recipe worked fine.

Healthy Stuffed Pepper Soup

Healthy Stuffed Pepper Soup

Source: www.organizeyourselfskinny.com

Course: Soup

Cuisine: American

Prep Time: 20 min
Cook Time: 50 min
Total Time: 1 hr 10 min

Serves: 6

Ingredients

• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon ground black pepper
• 1 ¹⁄₂ cups chopped bell pepper (any color)
• 1 quart beef stock
• 1 (15-ounce) tomato sauce
• 1 (15-ounce) diced tomatoes
• ¹⁄₄ cup minute brown rice

Directions

1. Heat olive oil in a dutch oven, or large soup pot, and cook turkey until it is no longer pink.
2. Stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worchestire sauce.
3. Add in the bell peppers and cook for about 2-3 minutes.
4. Pour in the beef stock, tomato sauce, and diced tomatoes. Bring to a boil and then simmer for 25-30 minutes.
5. Stir in rice and cook until rice is cooked and peppers are tender, about 10 minutes.

Amount Per Serving
Calories: 190
Fat: 7
Sugar: 5
Carbohydrate: 16
Fiber: 3
Protein: 16

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This was really good. I used green pepper and regular white rice. I left it too long on the stove and the rice sort of turned to starch, but it was a great way to make it more stew like which was appealing. 1.5 cups per serving.

Creamy Chicken Soup

http://meatified.com/creamy-chicken-soup-aip/
Creamy Chicken Soup

I love this soup. I think it a great way to use up leftover cauliflower, which is what I had after making the Chicken Rice Casserole. I did add about 1/3 cup of coconut milk to make it even creamier. The bone broth I had was made mostly from chicken parts so it tasted very chickeny and yummy!

Spanakopita Soup

Spanakopita Soup p 89 from Primal Cravings.

I did not like this at all. There was way too much spinach for my tastes, and I don't like lamb served this way as there are no strong flavors to counter the lamb flavor. David liked it a lot though.

Thai Beef Stew

http://againstallgrain.com/2014/07/07/crockpot-paleo-thai-stew/
Crockpot Thai Beef Stew

I used a different red curry paste, and this was good. (it was actually a blend of two). I used only about 3 oz of it because I know from experience the one linked in the original recipe is extremely mild. I served it over rice.

Kale and White Bean Soup

http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153
Kale and White Bean Soup

This was good. It tasted great when the beans had broken down. I made it again a few days later, and the beans hadn't broken down much, so it wasn't as tasty.

Roasted Butternut Squash Soup

http://www.chow.com/recipes/30466-roasted-butternut-squash-soup
Roasted Butternut Squash Soup

Everyone loved this soup. I served it at Ila's b-day party when we were visiting family. I might have put in 1/2 c cream instead of 1/3.

Under the Weather Soup

http://autoimmune-paleo.com/healing-green-soup/

I halved the recipe and added bacon and green onion as toppings in addition to the avocado. I think the bacon was 100% essential. Otherwise it was too difficult to eat. My soup turned out much greener than the picture. I think it should call for "large" sweet potatoes and a small bunch of kale. I used curly kale. I might try it with another kind if I make again. Also, I halved the recipe so it would make only 2 quarts. Also, it could have used an extra bullion cube since my broth was a bit weak.

Sorrel Soup

https://food52.com/recipes/19001-creamy-sorrel-soup

This was really great. I will make this whenever I have sorrel. David and I really liked it.