Total Time: 1 hr 40 mins
Preparation Time: 40 mins
Cook Time: 1 hr
Ingredients
Servings: 5
3 cups self-rising flour
14 tablespoons butter
1 bunch fresh tarragon, finely chopped
sea salt & freshly ground black pepper
milk
1/2 a nutmeg
2 rabbit, jointed and cut into 10 pieces
flour
olive oil
1 couple tablespoons butter
sea salt & freshly ground black pepper
10 slices bacon, finely sliced
2 sprigs fresh rosemary
9 ounces mushrooms, cleaned and torn (field, shitake, or oyster)
1 large handful baby onion, peeled
1 1/2 pints chicken stock
Recipe
to make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. stir in enough milk to give you an unsticky, stiff dough. knead together, then roll into a large snake. cut into 18 equal sized pieces and roll into balls. place on a sheet, and sprinkle nutmeg over the top. move the tray to the fridge.
heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. coat the rabbit pieces in flour and shake off any excess. put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. take those pieces out and cook the other pieces. once they’re all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. cook until the bacon has crisped. add the rosemary, mushrooms and onions and fry another ten minutes.
mix in a tablespoon of flour then pour in the chicken stock and beer. cover and simmer for half an hour.
preheat the oven to 375 degrees.
place the dumplings on top of the stew, about half an inch apart. drizzle them with olive oil and bake for 40 minutes.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 4
2 leeks ( parts sliced and used only)
4 -6 potatoes, diced
1 (49 1/2 ounce) can chicken broth
half-and-half
1 teaspoon flour
salt and pepper
butter
Recipe
1 in a large pot combine leeks and potatoes and flour and cook in butter until leeks are transparent.
2 add chicken broth and cook until potatoes are fork tender, probably about 30 minutes depending on how big or little you cut your potatoes, stir occasionally to prevent sticking
3 add half and half until the soup turns creamy color
Total Time: 4 hrs 35 mins
Preparation Time: 5 mins
Cook Time: 4 hrs 30 mins
Ingredients
Servings: 4
5 ounces scalloped potatoes mix
10 3/4 ounces cream of mushroom soup
1 cup water
1/2 teaspoon garlic pepper seasoning
16 ounces frozen broccoli carrots cauliflower mix, thawed and drained
16 ounces frozen stir fry vegetables, thawed and drained (broccoli, snap peas, water chestnuts, etc)
1 lb chicken breast tenders
paprika
Recipe
1 aypour dried potatoes into a 3 1/2 quart slow cooker.
2 mix the undiluted soup with the water, sauce packet from the potatoes and the garlic pepper. drizzle just a little over the potatoes.
3 add the mixed veggies, plus 1/3 of the stir fry veggies, 2/3 of the chicken, 2/3 of the soup mixture, the remaining stir fry veggies and the remaining chicken. pour the rest of the soup mixture on top.
4 cover and cook on low for about 4 1/2 hours, or until the chicken and potatoes are cooked. sprinkle paprika over the top.
Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins
Ingredients
1 (2 1/2 lb) butternut squash
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 garlic clove, peeled and minced
2 tablespoons fresh gingerroot, peeled and finely minced
2 pears, halved, cored and diced
3 cups low sodium chicken broth
2 sprigs fresh rosemary (3 inches each)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
Recipe
1 peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). set aside.
2 in a large pan, heat oil over medium heat. add onion, carrot, garlic and ginger. saute 5 minutes.
3 put squash and remaining ingredients (except pepper and lemon juice) into pan. bring to a boil, reduce heat, cover and simmer 20 minutes. the vegetables and pears should be very tender.
4 let soup cool a bit and puree in batches in a food processor or blender. ( i find a blender gives a smoother puree). pour soup into a clean pan.
5 reheat over medium-low heat, unti very hot. season with pepper and lemon juice.
6 garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.
1 remove red wax coating from cheese and cut cheese into 1/2-inch cubes.
2 spray crock pot with nonstick coating spray. in medium bowl, combine soup, sour cream and cheese.; mix well. gently stir in roasted pepper strips.
3 arrange half of potatoes in crock pot. top with half of sour cream mixture; spread evenly. top with remaining potatoes and sour cream mixture, spreading evenly. do not stir.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
1 (11 ounce) can condensed fiesta nacho cheese soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
2 2/3 cups milk
1 (10 ounce) can chicken meat, drained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chilies
sour cream
shredded cheese
corn tortilla strips
Recipe
1 in a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. cook until heated through. garnish with sour cream, shredded cheese and tortilla strips.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
Servings: 10
4 cups peeled dried fava beans, soaked overnight in himalayan pink salt brine, use 3 tablespoons of hps with enough filtered water t
2 diced turnips
2 medium diced tomatoes
1 medium diced brown onion
2 stalks diced celery
2 medium diced carrots
2 thinly sliced serrano peppers
4 minced garlic cloves
5 cups fat-free low-sodium chicken broth
5 cups filtered water
1 teaspoon salt mill coarse ground himalayan pink salt
1 teaspoon pepper mill fresh coarse ground black pepper
1 (8 ounce) bag blue corn tortilla chips
extra virgin olive oil
25 fresh mint leaves (to garnish)
additional fresh mint leaves (to garnish)
Recipe
1 • lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the himalayan pink salt and pepper.
2 • in a separate soup pan add the chicken broth and water to the rinsed and cleaned fava beans bring to a slow boil and then reduce the heat to simmer. add the sautéed vegetables from above and the tomatoes, sliced serrano peppers and 25 mint leaves to the fava beans and simmer for 15 minutes.
3 • remove ½ of the above soup mixture and blend in a standard blender. return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. let cool and refrigerate until cold.
4 • here’s the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground himalayan pink salt to the mint leaves. the presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. serve with blue corn tortillas on the side.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 (10 3/4 ounce) can cream of chicken soup
3 ounces cream cheese, softened
1/3 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup grated carrot
1/4 cup parmesan cheese
2 -3 cups cooked chicken, cubed
1/2 lb broccoli floret, cooked
1 cup pancake mix
1 cup grated cheddar cheese
1/3 cup milk
1 tablespoon vegetable oil
1 egg, slightly beaten
1/4 cup slivered almonds
Recipe
1 combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
2 turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for oamc.
3 if using (oamc) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
4 just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
5 bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
6 note: for oamc preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ you would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 large carrot, cubed
1 celery, cubed
4 -5 cups vegetable stock
1 (15 ounce) can kidney beans, drained and rinsed
3 medium size potatoes, cubed
1/2 teaspoon ground oregano
1/2 teaspoon herbes de provence (a fine herbes mix would work as well)
1/4 teaspoon dried tarragon
1/4 teaspoon ground marjoram
1/2 teaspoon dried parsley
2 -3 drops liquid smoke (optional)
salt
1 cup water
1 1/2 cups green peas (fresh or frozen)
3 tablespoons lemon juice
1 tablespoon chopped fennel (optional)
1 tablespoon chopped fresh coriander
1/4 teaspoon tamari soy sauce
1 tablespoon olive oil
1 teaspoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
8 ounces shiitake mushrooms, stemmed, sliced
1/4 teaspoon tamari soy sauce
Recipe
1 in a deep saucepan heat the oil. add onions and 4 garlic cloves, lightly sauté until soft.
2 add carrot and celery and fry at medium heat for 2 minutes.
3 add the vegetable broth, potatoes, beans, salt, and spices. bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes).
4 meanwhile, put the peas in cold water. bring to boil and boil for 1 minute, drain.
5 pure green peas, coriander, and fennel with a food processor. add lemon juice and a splash of tamari sauce. add water if the mixture is too thick (i had to add about 2 tbsp).
6 in the skillet, heat up the olive oil (med. temperature). add the sesame oil, garlic, ginger, and mushrooms. fry for 2-3 minutes.
7 mash the base with the potato-masher until thick, but chunky. add the liquid smoke and adjust for saltiness.
8 to serve, lade the soup in the plate. put some mushrooms in the middle of the soup and pour the coulis around. sprinkle with chopped shallots, sprouts, and coriander.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 lb ground turkey breast
1 3/4 cups corn
1 1/4 ounces low-sodium taco seasoning
2 large potatoes, diced
1 (12 ounce) can fat-free evaporated milk
1 tablespoon cornstarch
1 (16 ounce) jar salsa
1 (15 1/2 ounce) jar low fat salsa con queso
1/2 cup fat free sour cream
Recipe
1 in a 6 quart stock pot, brown the turkey. add taco seasoning, 4 cups of water, corn and potatoes. bring to a boil. reduce heat and cover, simmer for 15 - 20 minutes or until potatoes are tender.
2 once the potatoes are tender, mix cornstarch with a little water and add to the evaporated milk. add the milk mixture to the pot, and simmer until thickened, about 5 - 10 minutes.
3 reduce heat to low and add salsa and salsa con queso. stir until incorporated. remove from heat and blend in the sour cream.
Total Time: 12 mins
Preparation Time: 5 mins
Cook Time: 7 mins
Ingredients
1/2 cup celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1 no 2 1/2 can tomato
1 teaspoon salt
1 dash pepper
3 pints milk
Recipe
1 cook celery, onion, and green pepper in 1 cup salted water until tender. add tomatoes; cook for 7 minutes. season. heat milk in doulble boiler; add tomato mixture. serve at once.
1 wash leeks, trim off root ends and green leaves, then chop part in food processor. mash half of the potatoes and cut remaining potatoes into small cubes.
2 melt butter in stock pot. add leeks and saute, stirring occasionally for 5 minutes and taking care that the leeks don't turn brown. stir in broth, dill, salt, pepper and bay leaves. combine half and half and flour stirring till smooth. whish half and half into soup and cook till slightly thickened.
3 stir in mashed and cubed potatoes, simmering for 10-15 minutes. remove bay leaves and stir in sour cream.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
1 lb ground chicken or 1 lb ground beef
1 onion
1 tablespoon minced garlic
2 (15 ounce) cans black beans
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 (10 3/4 ounce) can campbell's cheddar cheese soup
1/4 cup worcestershire sauce (see note in step 4!)
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground cumin
2 teaspoons chili powder
Recipe
1 brown the meat on the stove. if you're using chicken/turkey, you'll probably want to put some oil in the pan first, but beef will make its own grease really quickly.
2 dice the onion. here, you can either sauté it with the meat or you can chuck it right into the pot raw. you can also set aside a little to sprinkle on top of the chili raw, for serving, as you would with shredded cheese.
3 put all the ingredients in your crock pot; stir.
4 important: i don't actually measure anything when i make this, i just upend the bottles. so i'm totally guessing on the spice/w. sauce measurements. please do adapt those to your own taste; i don't insist that i got them right at all.
5 turn on the crock pot - low 6-8 hours, or high 3-4 hours, or until you really can't stand the anticipation anymore. if you do it in a big pot on the stove, let it simmer at least a half hour, imo. longer if you can; the longer it simmers the better it tastes, but sometimes you just can't wait, y'know?
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
Servings: 8
3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 (40 ounce) can tomatoes with juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar (mentioned in video on website, but not included in written recipe)
2 cups heavy cream
Recipe
1 roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. when completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
2 remove from bowl and remove skin, seeds and stems.
3 in a large pot, heat olive oil over medium high heat. add carrots, celery and red onion. cook over medium high heat until vegetables are beginning to soften. add roasted peppers, tomatoes, basil and balsamic vinegar. stir well to combine. cook until tomatoes are beginning to break down.
4 remove from heat and transfer to a food processor fitted with a metal blade. process until mixture has reached a smooth consistency.
Total Time: 16 mins
Preparation Time: 15 mins
Cook Time: 1 min
Ingredients
Servings: 10
2 (32 ounce) containers chicken stock
6 ounces dried black-eyed peas
2 cups diced smoked ham
1 cup chopped onion
1 (14 ounce) can diced tomatoes
1/2 cup chopped celery
2 teaspoons cajun seasoning
1/2 teaspoon cayenne pepper
1 cup chopped bell pepper
Recipe
1 combine stock, black-eyed peas, ham and onion in a large pot. bring to a boil. reduce heat to low and simmer, covered, for 45 minutes. add tomatoes, celery and seasonings. simmer for 30 more minutes, adding bell pepper during the last minutes of cooking.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 8
1 (15 ounce) can butter beans, rinsed and drained
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (16 1/2 ounce) can bush's baked beans
1 large onion, chopped into large pieces
1/2 lb bacon, chopped, cooked and drained
1 garlic clove, minced
1 cup brown sugar, not packed
1 1/2 cups hickory flavored barbecue sauce, if you do not have hickory smoke sauce, i add 1 tsp of liquid smoke
1/3 cup ketchup
1 tablespoon worcestershire sauce
1 tablespoon prepared mustard
pepper
3 tablespoons lipton onion soup mix (optional)
4 -5 drops bottled hot pepper sauce (optional)
Recipe
1 combine all ingredients in a large heavy stock pot. i use a large foil throw away for ease of cleanup. bake at 300 degree oven for 2 1/2 or 3 hours.
2 also great in the crockpot. if made in the crockpot, i cook the onion in the same pan that i cooked the bacon in until onion is soft. i mix all beans, bacon and onion together, mix well. combine rest of ingredients in large bowl. layer beans and sauce ingredients till full. cook on low for 6 to 8 hours. all fits in a 6 quart crockpot. it will be full.
3 preparation time does not include cooking bacon. i cook bacon up in batches and put in the freezer to use later.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 (356 g) can cooked chicken breasts, with liquid
1 (796 ml) can whole tomatoes with juice
1/2 cup carrot, diced
1/2 cup snap peas, each cut in three
1/2 cup celery, sliced
1 cup cauliflower floret
1 cup broccoli spear
1/2 teaspoon pepper
Recipe
1 pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. add the rest of the ingredients; stir well.
2 do not add salt, there is enough salt in the two canned ingredients.
3 bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
4 the veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.
1 heat the oil in the cooker. cook the leeks over medium-high heat, stirring frequently, for 1 minute. add the rice, stirring to coat with the oil. add 3 1/2 cups of the stock (careful with the sputtering oil), the saffron, and the salt.
2 lock the lid in place. over high heat, bring to high pressure. lower the heat just enough to maintain high pressure and cook for 5 minutes. reduce the pressure with a quick-release method. remove the lid, tilting it away from you to allow any excess steam to escape.
3 stir in the vegetables, parsley and parmesan (if using). if the risotto isn't creamy, stir in a bit more stock. cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the vegetables are throughly heated. stir in lemon juice or vinegar (if using) and pepper. serve immediately in shallow soup bowls.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
Servings: 4
1 (2 ounce) envelope lipton onion soup mix
1 lb grated cheese (we use a mild cheddar)
3 cups tomato juice
1 tablespoon lemon juice
1 loaf bread, for dipping
Recipe
1 heat tomato juice and onion soup mix in med saucepan over med high heat. add lemon juice then slowly add cheese. heat until cheese has melted . transfer to fondue pot.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
4 eggs
1/2 cup oil
1 cup matzo meal
1/2 teaspoon salt
1/2 teaspoon passover baking powder
Recipe
1 process all ingredients in a food processor fitted with the steel blade just until smooth, about 10 seconds. place in the refrigerator for 1 hour or in the freezer for 20 minutes, until thickened.
2 shape into small balls. drop into boiling salted water in a large pot and cook, partially covered, for about 40 minutes.
3 yield: 14 to 16. may be frozen in soup.
4 chef’s tip: freeze uncooked matzo ball mixture in ice cube trays. when needed, drop frozen matzo balls in boiling water and cook partly covered for 35 to 40 minutes. kids love them in different shapes!
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 lb thin spaghetti
1 lb ground round
1/2 cup chopped onion
1 small green pepper, chopped
2 (10 1/2 ounce) cans tomato soup
2 (10 1/2 ounce) cans water
salt and pepper
sharp cheddar cheese, cut in chunks sprinkled on top (optional)
Recipe
1 heat water to cook spaghetti; then cook al dente and drain brown meat, onion& green pepper; drain.
2 put spaghetti back into pot.
3 to spaghetti pot, add drained chop meat mixture, 2 cans of tomato soup, 2 soup cans water, salt& pepper. cook on medium until heated through stirring so it doesn't stick.
1 small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
2 use more or less canned tomato puree per desire to have more soup like or more stew like.
3 bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
4 combine well with other ingredients and chill for at least an hour, preferably overnight. holds for a week or so.
5 my first recipe posting --
6 try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 6
1 quart strawberry, halved
2 cups apple juice
1 cup sour cream
1/3 cup brown sugar, packed
1/3 cup honey
2 tablespoons fresh lemon juice
1 1/2 cups half-and-half
3 tablespoons orange juice
4 slices bread, crusts removed, cubed
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
Recipe
1 for the soup: in a large bowl, combine the berries, apple juice, sour cream, brown sugar, honey & lemon juice.
2 place half of this berry mixture in a blender, then cover & process until pureed. transfer the puree to a second large bowl, then repeat the process with the remaining berry mixture.
3 stir in the half-and-half & the orange juice, then cover & refrigerate for 2 hours.
4 for the croutons: while the puree is cooling, in a small skillet, over medium heat, saute the bread cubes in the butter until they are golden brown.
5 while they are browning, mix the ground cinnamon & granulated sugar together in a small container.
6 when bread cubes are browned, remove them from the heat, then sprinkle with the cinnamon/sugar, tossing to coat.
7 let croutons cool, & just before serving, stir the soup & garnish with croutons.
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 cup cooked chicken, chopped
1 cup tomato, chopped
1 cup monterey jack cheese, shredded
snipped parsley (optional)
fresh oregano, springs (optional)
Recipe
1 in blender, combine half of the corn and the chicken broth. cover and blend until nearly smooth.
2 in a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dired oregano, salt, and black pepper. bring to boiling, reduce heat.
3 simmer, uncovered, for 10 minutes. stir in milk, chicken, tomatoes, and snipped oregano; heat throughly.
4 remove from heat. stir in cheese until melted.
5 if desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.
Total Time: 32 mins
Preparation Time: 7 mins
Cook Time: 25 mins
Ingredients
Servings: 6
2 cups water
6 tablespoons cornstarch
2 tablespoons flour
1 (14 1/2 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon worcestershire sauce
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon salt
1 1/4 teaspoons ground black pepper
1 lb ground beef, unseasoned, brown, and drained
2 medium potatoes, peeled and cut up
1/4 cup frozen peas
1/4 cup frozen corn
1/4 cup frozen carrots (if using frozen baby carrots, cut them into smaller pieces)
Recipe
1 in a large pot, wisk cornstarch and flour into water; add soy sauce, worcestershire sauce, and beef broth; add onion powder, garlic powder, salt, and pepper and bring to a boil.
2 add beef, vegetables, and potatoes, and stir together. cook until the potatoes and vegetables are tender.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 6
3 garlic cloves, minced
1 tablespoon ground ginger
1 cup quinoa, rinsed
7 cups vegetable broth or 7 cups chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 lb shiitake mushrooms or 1 lb cremini mushroom, sliced
6 cups sliced bok choy
3/4 cup thinly sliced green onion
salt and pepper
Recipe
1 in a large pot combine garlic, ginger, quinoa, broth, soy sauce vinegar and oil. bring to a boil over medium high heat. reduce heat and summer for 15 minutes or until quinoa is tender.
2 stir in mushrooms and simmer, uncovered until mushrooms are tender. stir in bok choy and onions; simmer for 3-4 minutes or until bok choy is wilted. season to taste with salt and pepper.
