4 Cups of Chicken Stock
1/2 Yellow onion, diced
1 Minced garlic clove
2 Cups of Butternut Squash, peeled and cubed
8 Ounces of boneless, skinless chicken, cut into 1 inch pieces
1/2 Cup of smooth alone butter
1 Cup of Kale, coarsely chopped (collard greens work well too)
2 Tablespoons of fresh ginger, minced
Course salt and freshly ground black pepper
1 Lime, cut in wedges
Preheat oven to 350 degrees. Toss butternut squash codes with olive oil, garlic, salt & pepper. When oven is ready roast butternut squash for 10 minutes until slightly soft. On medium heat in a large stock pot, cook onion and garlic in olive oil. When translucent, add chicken stock and bring to a boil. Reduce heat and add chicken (raw), then cover and simmer for 20 minutes. The chicken will cook in the soup.
In a small bowl, whisk together the almond butter and 1/2 cup of the existing soup mixture. Add the kale, ginger and squash to the soup and return to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in the almond butter mixture and then season with salt and pepper.
Let soup continue to cook to make sure that greens cook through. When soup is ready, ladle into bowl and squeeze lime over soup. Do not forget the lime, this is an incredible flavor addition to the soup!
This recipe is easy because you can use any meat that you might have. For this recipe, we had leftover (uncooked) pork tenderloin and flatiron steak from earlier in the week. You can also use ground beef or turkey.
2 tbsp extra virgin olive oil
1 chopped onion
3 garlic cloves, minced
1 can of whole kernel corn
1 can of pinto beans
1 can of kidney beans
1 small can of diced green chilies
1 can of chopped tomatoes in juice
Your meat of choice (about 1 lb)
2 tsp cumin powder
1 tsp of chili powder (add more based on desired heat)
1 tsp cinnamon
1 tsp garlic powder
1 bay leaf
1/2 lb of cubed pork tenderloin
1/2 lb of cubed flatiron steak
1 tsp flour
Juice of half a lime
Shredded cheddar cheese
1 tsp adobo sauce (from chipotle in adobo)
Warm a large pot on the stovetop. When the pot has heated add olive oil. When that is warm add onions and garlic and cook until translucent. Add the pork and steak and cook on medium heat until the meat is browned and about 75% cooked. The meat will continue to cook as you make the chili, so you do not want to overcook the meat. When the meat is browned, add the flour and stir. This will add a little bit of thickness to your chili. What makes this recipe so easy is that now you just need to add the beans, corn, tomatoes and juice, and the spices and stir. Let this mixture cook for about 40 minutes or until you get the desired flavor. A few minutes before you are ready to serve, add the lime juice. We think that this adds a little tang to the chili. Once you have put your chili in the bowl, top with shredded cheese (and sour cream if you like). One suggestion if you like sour cream and heat is to mix in a little bit of adobo sauce from a can of chipotles in adobe to the sour cream. A little adobo goes a long way, so be careful of how much you add. The flavor is incredible, spicy and smoky, and will add a great flavor to your chili. We love to serve this chili with cornbread, so please see our Skillet Cornbread recipe to serve with this dish. As with most stews and soups, this recipe will get better the next day, so make enough for leftovers!
2 Cans of Low Sodium White Beans
1 Lb of Mild or Hot Italian Sausage
1 Cup of Chopped Collard Greens
1 Cup of Chopped Onion
2 Cloves of Minced Garlic
1 box of Low Sodium Chicken Stock
1/2 Cup of Sugar
To begin making this easy and delicious soup, start by adding the beans to your slow cooker, which is set to Low. On the stove top, cook the sausage until almost cooked through and then add to crock pot with the beans. In the drippings of the sausage, cook the onions and garlic until translucent. Add the onions and garlic to the crock pot. Add the chicken stock and collard greens at this time. Add the sugar, which will combat the bitterness of the greens.
Cook on Low for 4-6 hours or until greens have cooked down. This soup is that easy! Feel free to serve with a sliced baguette.
This recipe was told to us by Tom from Nashville, a wonderful winemaker at Martin Ray Winery in Sebastopol, CA.
4 Cups of chopped/seeded/peeled tomatoes
4 Cups of low-sodium tomato juice
1 cup of low fat milk
1/4 tsp of salt
1/4 fresh ground black pepper
1/3 cup or 4 oz of low fat cream cheese, softened
1/2 cup of julienne basil leaves
8 slices of french baguette
Bring tomatoes and juice to a boil in a large saucepan. Reduce heat to simmer for 30 minutes. Either use a hand blender to blend ingredients in the pan or transfer ingredients to a blender. Add 1/3 cup of basil and blend until smooth. Stir in milk and salt and pepper. Add cream cheese, stirring well with a whisk. Cook over medium heat until smooth, about 5 minutes.
Garnish with chopped basil and baguette slices.
4 boneless/skinless chicken thighs
4-6 cups low sodium chicken broth
1 can pinto beans (drained)
1 can sweet corn (drained)
1 can kidney beans (drained)
1 can diced tomatoes (drained and pureed)
2 anaheim (diced, seeded and pureed)
4 garlic cloves
1 tbsp butter
1 tsp chili powder
1 bay leaf
1 tsp cumin
1/2 tsp salt
1/2 tsp fresh ground black pepper
In soup/pasta pot:
melt butter pad over medium heat and add chopped onion and crushed garlic to brown. Add chicken broth, pureed peppers, pureed tomatoes, beans, corn and spices and lower heat to simmer.
In skillet or on grill, cook thighs 6-7 min a side with a little olive oil to crisp outside. When done use two forks to shred chicken and add to soup pot. Let simmer for 60 min (or a little more for flavor)