Staying at my friend Kim’s house in Connecticut, she announced that she had found this great recipe and wanted to make it for us for dinner. It was DELICIOUS!! And so easy too. We added a few of our own touches, and the finished soup is below. Makes 4 (1 c.) servings – 6 pts … Read more
Minestrone is sometimes disappointing, but this one is delicious! Plus it’s super-easy to pull together. Just chop the veggies and herbs while the sausage cooks, then add them to the pan. After 10 minutes add chickpeas, stock, tomatoes and pasta and you’re done! 3/4 c uncooked small shell pasta (I used gluten-free quinoa pasta – … Read more
Here’s the classic – darn good! This recipe makes a double batch. And it’s soooooo much better if you make it with homemade chicken stock, instead of the canned stuff. Although Better Than Bouillon brand concentrate is pretty good in a pinch. I like to stew some chunks of lamb or beef separately* so that … Read more
1 T coconut oil (I like Trader Joe’s brand the best) 4 boneless skinless chicken thighs, cut into chunks 1 large onion, dice 2 cloves garlic, minced 1 lb butternut squash, peeled and chopped (1 small squash) 1 1/2 t curry powder 1/2 t allspice 1/2 t ground ginger 1 1/2 c beef broth 1/2 … Read more
Staying at my cousin Bruce’s house, I got a request from the boys for chili. Looking online for a recipe, I came across this one. It called for flavored canned tomatoes – something I’d never cooked with before, so I was dubious. But I’ll confess it turned out really well, and it sure was easier … Read more
This delicious soup is just celery, onions and lentils – but boy is it good! I like to “un-peasant” it by adding a couple grilled lamb chops. If it’s too sweet for your taste, add a squeeze of lemon juice. 6 large onions (about 3 pounds) 4 T olive oil 1 whole bunch celery, including … Read more
I never buy boneless chicken anymore – instead, I bone it myself at home, and use the bones to make this luscious soup. It also works to use the bones from cooked chicken (or turkey), but you’ll need more bones than you do when you use raw ones. To make stock the “right way,” you’ll … Read more
This stew turned out exceptionally well, if I do say so myself! I chose the perfect cut of meat, and happened to grab just the right bottle of wine from the cupboard – a Tisdale Shiraz. With no year on the label, I assume it’s a cheap bottle – which generally is better for cooking. … Read more
Although this dish is made with butternut squash, you’re not looking for the intense sweetness that a squash can deliver. By roasting it cut-side down, some of its sugar will drip out into the pan. 1/2 a butternut squash 1 medium sweet potato 1 medium sweet onion 2 – 3 large portabello mushrooms 32 oz … Read more
This delicious soup is quite sweet, and the coconut oil gives it a wonderful roundness. 1 Butternut Squash, peeled and chopped 3 T coconut oil 3 Bartlett pears, chopped 1 1/2 cups Onion, thinly sliced 2 1/3 cups water 30 ounces low-sodium Vegetable Broth (purchased or make your own – see recipe on our site) … Read more