Great Northern and Sausage Stew

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Ingredients:

1 pound bag of dried Great Northern Beans, sorted, rinsed, and pre-soaked per package directions
1 T olive oil
1 onion, diced
2 celery stalks with leaves, chopped
3 carrots, peeled and chopped
4 large cloves of garlic, pressed
4 cups chicken stock, unsalted
1 cup water
1/2 t fresh cracked black pepper
1 t dried rosemary
2 bay leaves, torn in half
2 Parmesan or Romano rinds
12 oz chicken apple sausage, cut in half lengthwise and then cut across to form bite sized pieces
2 twists of the salt grinder
1/4 cup fresh parsley, chopped Read More

Mild and Light Chili Mac

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Ingredients:

1 T extra virgin olive oil
1 medium onion, chopped
1/2 sweet red bell pepper, chopped
1 lb lean ground sirloin
1 T plus 1 t chili powder
1 T garlic powder
1 1/2 t cumin
1 t dried cilantro, or 1 T fresh, minced
1/2 t fresh cracked black pepper
1/2 lime, squished
2 (16 oz) cans pinto beans, drained and rinsed
2 (10 oz) cans chopped tomatoes with mild chilis – Rotel or Hatch work well, but a store brand is just fine
1 1/2 cups elbow macaroni
Water – measure by filling one of the empty tomato cans with water once and the second empty tomato can twice.
Garnish: extra cilantro, shredded cheddar cheese, chopped raw onion, and hot sauces
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Beef, Wine, and Mushroom Stew

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Ingredients:

2 1/2 – 3 lb chuck roast, trimmed of fat, cut the meat into 1 inch chunks.
1 onion, cut into thick slices
1 pound small button mushrooms, cleaned well, left whole, and trimmed at the stem
1 bunch young carrots, peeled and sliced
5 red potatoes, scrubbed clean and cut into chunks
4 garlic cloves, minced
1 t paprika
1/4 t ground white pepper
1 bay leaf
4-6 sprigs of fresh thyme
1 1/2 cups beef stock, low sodium, reserve 1/2 cup
1/2 cup red wine
1 T flour
2 t extra virgin olive oil Read More

Roasted Garlic and Short Ribs in Tawny Port Sauce with Spaghetti

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Ingredients:

2 T vegetable oil
2 T butter, unsalted
3-4 lbs meaty short ribs
1 onion, chopped
2 (15 oz) cans tomato puree
1 (28 oz) can peeled tomatoes, crushed by hand
1 (6 oz) can tomato paste
1 cup beef stock
1 cup tawny port
2 heads garlic, roasted and peeled, leaving the cloves whole
1 large handful fresh basil, torn (approximately 1/2 cup tightly packed)
2 T butter, unsalted
2 Parmesan rinds
1 bay leaf
2 t balsamic vinegar
2 T garlic powder
1 T dried basil
1 1/4 t dried Mediterranean oregano
1 1/4 t dried rosemary
1/2 t ground black pepper
1-2 T dark brown sugar, packed
Salt to taste
2 T flat Italian parsley, chopped
1 pound spaghetti or your favorite pasta

Optional: 1/2 teaspoon lightly toasted and ground fennel seed, extra garlic
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Vegetarian Taco Salad

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250-taco saladIngredients:

1 1/2 T chili powder
2 t cumin
1 1/2 cups salsa (your favorite brand and heat level)
1 1/2 cups black beans, or 1 (15 oz) can rinsed and drained
1 1/2 cups pinto beans, or 1 (15 oz) can rinsed and drained
6 cups lettuce, torn
15 cherry tomatoes, cut in half
1/2 cup onion, chopped
1 large avocado, diced (approximately 1/2 cup)
1/4 cup cilantro, chopped
1 lime, juiced
1 T olive oil or avocado oil
12-24 blue corn taco chips (if calorie counting, choose 12)
Optional and not included in the calories above: cheese, sweet red pepper, corn, jalapenos, serranos, Hatch chilis, more Salsa,Tabasco, sour cream….. Read More

Anything Leftover Vegetarian Casserole

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The amounts are very flexible. Consider the size of your baking dish as you measure.

Ingredients for a 2 Quart Casserole:

4 cups already cooked vegetables/beans in any combination
1 cup cooked noodles, thin quick cooking noodles, cooked rice, uncooked instant rice, stuffing, tortillas strips
1 1/2 cups thick liquid such as canned tomatoes, soup, or thick gravy
1/2 cup thinning/seasoning liquid if one is using an uncooked veggies or quick cooking noodles or rice
Seasonings of your choice, add your favorites until the mixture smells wonderful! Read More

Oven Roasted Lamb Loin Chops

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Ingredients:
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12 lamb loin chops, frenched

Marinade Ingredients:

3/4 cup fresh squeezed lemon juice
1/3 cup olive oil
1/2 cup garlic red wine vinegar
1/4 cup good aged balsamic vinegar
3/4 cup red wine
1 small jar chopped garlic cloves
1/2 cup cilantro, chopped
1/4 cup parsley, chopped
1 stalk lemon grass, smashed and chopped*
1/2 cup mint, chopped (chocolate mint is the preferred mint, but others will do)
2 T fresh Greek Oregano (or 1 t dried)
1 T fresh Rosemary (or 1/2 t dried Read More

Beef Bone and Vegetable Soup

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Ingredients:

2 t olive oil
1 onion, chopped
2 celery stalks
3 carrots, peeled and sliced
4 cloves garlic
1 recipe Beef Bone Stock (6 cups)
2 (15 oz) cans diced tomatoes
1 T fresh parsley, chopped
1 parmesan rind
1/2 t oregano
1 t garlic powder
1 bay leaf
Two shakes of crushed red pepper flakes, or more to taste
4 medium red potatoes
12 oz cut or snapped green beans
Cooked beef from the bones that made the stock
Additional salt and pepper to taste

Alternative ingredient: use store bought stock and cut leftover roast or steak into small pieces and add it to the soup. Read More