- 1 lb 90% lean ground beef
- 1- 1/2 teaspoon kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 28 oz can diced tomatoes
- 32 oz beef stock*
- 2 bay leaves
- 4 oz small pasta such as Acini di pepei*
- grated parmesan cheese, optional
*check labels for gluten-free.
- In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
- Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
- Add the pasta, stir and cook according to package directions.
- canola cooking spray
- 16 oz cauliflower florets
- 16 oz brussels sprouts, halved
- 2 tbsp olive oil
- 1 teaspoon butter (or more oil for DF, W30, V)
- 1/2 cup chopped shallots
- 3 1/2 cups vegetable broth
- 3/4 teaspoon kosher salt
- black pepper, to taste
- Preheat oven to 450F.
- Line a large large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
- Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the broth and simmer 5 minutes.
- Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
- Transfer the rest to the pot and simmer 2 minutes.
- Transfer in two batches to the blender and blend until smooth.
- Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.
- 2 tablespoons canola oil or peanut oil
- 1 medium or large onion, chopped
- 4 garlic cloves, minced
- Salt to taste
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 teaspoons coriander seeds, lightly toasted and ground
- 2 teaspoons hot curry powder
- 1 (28-ounce) can chopped tomatoes with juice
- 1 pound red lentils (about 2 1/8 cups), washed and picked over
- 2 quarts water or chicken stock
- ¼ teaspoon ground black pepper (more to taste)
- Cayenne to taste (optional)
- Juice of 1/2 lime
- Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
- Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
- If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.
1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/curried-chicken-and-rice-soup-recipe.html?oc=linkback