Ingredients
1 pound lean beef chuck, trimed and cut into 1-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley
To make
01. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.
02. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stiring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water toust cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
03. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes.
04. In a small bowl, mix cornstarch and cold water; stir intostew. Increase heat and boil uncovered for 1 minutes. Sprinkle with parsley and serve.
Ingredients
1 tablespoon butter
1 medium yellow onion, chopped (about 1 cup)
3 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
2 cups reduced sodium chicken broth
1 cup fresh, frozen or well-drained canned corn kernels
1 cup milk
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
Chopped chives
To make
01. Melt butter in a large saucepan over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
02. Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
03. Stir in corn, milk, salt and pepper; simmer, uncovered, 5 minutes. Ladle chowder into 6 bowls; sprinkle with chopped chives.
Ingredients
1 tablespoon olive oil
1 medium red onion (about 8 ounces), chopped into 1/2-inch dice
1 medium clove garlic, minced
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup cilantro stems, cut into 1/2-inch lengths
1/2 jalapeno pepper, seeded and finely diced
1 28-ounce can plum tomatoes
1 tablespoon fresh lime juice
1/4 cup sour cream
To make
01. Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5-7 minutes. Add salt, pepper, cilantro stems, and jalapeno.
02. Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.
Ingredients
nocoupons
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Directions
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
Ingredients
1 package (1 lb) extra lean ground turkey
1 cup chopped onion
1 medium green bell pepper, seeded and chopped
1 can (14.5 oz) diced tomatoes in juice
2 cans (15.5 oz each) Great Northern beans, drained
2 cans (11.5 oz each) cocktail vegetable juice
1 tablespoon chili powder
1/2 teaspoon ground cumin, optional
1/4 teaspoon salt
Spray large saucepan or Dutch ovesn with nonstick cooking spray. Add turkey, onion and green pepper. Cook over medium heat, stirring to break up turkey, until turkey is no longer pink, about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered 15 minutes.
Ingredients
2 lb boneless chicken
4 small onions (wedges)
1 lb carrots, pared and cut into 2″ pieces
8 small red skinned potatoes, halved
8 oz green beans, halved
2 tablespoons all purpose flour, dissolved into 1/4 cup water
2 celery ribs, sliced
1 can chicken broth
1/2 cup dry red wine
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 325 F. Cut chicken into 1″ cubes. In large flame and over proof casserole or Dutch oven, sprayed with vegetable cooking spray, brown chicken on all sides. Add veggies, broth, wine, and parsley; stir in flour mixture. Cover and bake about 2 hours until meat and vegetables are tender.
Ingredients
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
(use this in place of beef stock in recipes)
Ingredients
- 1 tbsp cornstarch
- 3 cups water
- 1 pkg dry onion soup
- 1 cup tomato sauce
Whisk corn starch into water until smooth. Add onion soup and tomato sauce. Fill in with veggies, chicken (cooked), leftovers, etc. Cook until thickens.
