Beef Vegetable Soup

Ingredients:

• olive oil
• onion
• garlic
• 1# ground beef, lean
• 16 oz bag mixed frozen vegetables
• 14 oz can petite diced tomatoes
• Italian seasoning

Directions:

1. Heat olive oil in pan
2. Brown onions & garlic
3. Brown ground beef; drain fat if needed
4. Add veggies, canned tomatoes, and seasonings
5. Bring to a boil, lower heat, and simmer for about 20 minutes
6. Add salt if needed

Martha Stewart's Chicken Posole

Ingredients:

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 8 cloves garlic, minced
• 1/3 cup tomato paste
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 4 cans (14.5 ounces each) reduced-sodium chicken broth
• 4 cans (15 ounces each) white hominy, drained
• 6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
• Coarse salt and ground pepper
• Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Directions:

1. Heat oil in a 5-quart saucepan over medium heat.
2. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
3. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
4. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
5. To serve, divide among bowls, and garnish as desired.

Silken Tofu Scramble

Ingredients:

• 1 Tbsp. olive oil
• 1 tsp. minced garlic
• 1 small carrot grated
• 1 small zucchini grated
• 5 oz. silken tofu
• salt
• 1 Tbsp. chopped fresh parsley or basil

Directions:

1. In a small skillet, heat oil over low heat
2. Add garlic and sauté 2 min.
3. Add carrot and cook 3 to 4 min.
4. Add Zucchini and tofu
5. With the side of a spoon, chop tofu as it warms, and stir until cooked
6. Season with salt and herbs

I actually like to use curry powder on this recipe. YUM!

Adzuki Bean & Chicken Stew

Ingredients:

• 1 cup of adzuki beans
• 1-1/2 chicken breasts cut up into bite sized pieces
• 2-3 carrots cut up
• 1 large onion cut up
• 2 stalks of celery cut up
• 16 oz. of chicken broth
• 1 cup of water
• 3 cloves of garlic diced small
• Salt, marjoram, bay leaf, sage, or poultry seasoning and any other herbs that you like.
• 2-3 tablespoons olive oil

Directions:

1. Wash and then soak one cup of adzuki beans in two cups water overnight or for a few hours.
2. Cook beans, boil and then simmer for an hour or so until tender. Add water as necessary.
3. Brown chicken pieces in 2 tablespoons olive oil on medium heat until cooked.
4. Let the meat get brown but do not burn. You will get a caramelized effect if done right.
5. Take chicken out of skillet and add another Tbs. of olive oil.
6. Then add onion and garlic and sauté for a few minutes. Add a little chicken broth or wine if pan gets dry.
7. Cook carrots and celery in microwave on high for a minute or two until semi tender.
8. Place everything in a good sized soup pan: chicken, onions, garlic, carrots, celery, broth and or wine, adzuki beans with any liquid remaining in pan.
9. Simmer the whole lot for 20 minutes or so after adding the herbs and spices.