Emily Sane

13/08/2023

Slow Cooker Beef Stew
Ingredients
- 1 14.5oz can of Beef Broth
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 26oz can Cream of Mushroom Soup
- 3 green onions, chopped
- 10 new (red)potatoes
- 1 small onion chopped
- ½ cup Dale's Seasoning
- 2 pounds stew meat
- 2 cups water

Preparation
To get started, heat your slow cooker to low.

Pour in the cream of mushroom soup, Dale's seasoning, water, and beef broth and stir until mixed well.

Add in your stew meat, potatoes, onions, carrots, celery, and green onions. Stir well until covered and cook on low for 8 hours. You can add salt and pepper as desired, but the flavors and the Dale's marry together so well that you probably won’t need them.

Source: pinkwhen.com

12/08/2023

12/08/2023

Garlicky Kale
Ingredients
- 3 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 bunch curly kale, stems removed and chopped
- Olive oil

Preparation
Heat the olive oil in a large pot over medium heat.

Add the kale and cover.Stir occasionally until the volume of the kale is reduced by half. Uncover.

Add garlic and basalmic.Allow to cook for about another 30 seconds or so, mixing well so that the garlic and vinegar are well distributed.

Serve hot.

Source: Foodista

11/08/2023

Asparagus and Pea Soup: Real Convenience Food
Ingredients
- 1 bag of frozen organic asparagus (preferably thawed)
- 1T EVOO (extra virgin olive oil)
- a couple of garlic cloves
- 1/2 onion
- 2-3c of frozen organic peas
- 1 box low-sodium vegetable broth

Preparation
Chop the garlic and onions.

Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.

Add the whole bag of asparagus and cover everything with the broth. Season with salt and pepper and a pinch of red pepper flakes, if using.Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes). Turn off the heat and puree using an immersion blender.

Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like.Top with chives and a small dollop of creme fraiche or sour cream or greek yogurt.

Source: Full Belly Sisters

10/08/2023

Health & wellness website

10/08/2023

Red Lentil Soup with Chicken and Turnips
Ingredients
- additional toppings: diced avocado, micro greens, chopped basil)
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version)
- ½ cup flat leaf Italian parsley, chopped (plus extra for garnish)
- 6 cloves of garlic, finely minced
- 2 tablespoons olive oil
- 28 ounce-can plum tomatoes, drained and rinsed, chopped
- 2 cups dried red lentils, rinsed
- salt and black pepper, to taste
- 1 large turnip, peeled and diced
- 8 cups vegetable stock
- 1 medium yellow onion, diced

Preparation
To a large dutch oven or soup pot, heat the olive oil over medium heat.

Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally.

Add the garlic and cook for an additional 2 minutes, or until fragrant. Season conservatively with a pinch of salt and black pepper.To the pot, add the tomatoes, turnip and red lentils. Stir to combine. Stir in the vegetable stock and increase the heat on the stove to high. Bring the soup to a boil and then reduce to a simmer. Simmer for 20 minutes or until the turnips are tender and the lentils are cooked through.

Add the chicken breast and parsley. Cook for an additional 5 minutes. Adjust seasoning to taste.

Serve the soup immediately garnished with fresh parsley and any additional toppings. Enjoy!

Source: pinkwhen.com