3 cans Chicken broth (42 oz)
1 1/2 lb butternut squash (4 C)
1 TB minced garlic
1 can diced tomatoes (14 oz..almost 2 C)
1/2-1 green chile diced
2 cups shredded cooked chicken
Toppings:
*cubed avocado
*chopped cilantro
*lime wedges
*tortilla chips
*shredded cheese
1. Heat a soup pot over med. heat. Add broth, garlic and tomatoes and bring to a boil.
2.Add Squash, cook until tender.
3. Add chicken. Serve with toppings at the dinner table.
RECIPE FROM: Kelsey Hanson (given to me by Laura Hanson) *a family fav!
Monday, August 2, 2010
Olive Garden's Lentil Stew with Capers
Ingredients
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper
- SOAK lentils for 2 hours in cool water. Drain.
- COMBINE extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
- ALLOW soup to stand for 2 hours to combine flavors. (This soup is better the next day!)
- SERVE re-heated soup garnished with chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.
Orzo Casserole with Vegetables
Olive Oil
2 lg red onions, coarsely chopped
1/2 tsp cinnamon
4-5 carrots, peeled & diced (2C)
1 pound orzo pasta
3 C peeled, seeded, and chopped (canned work great)
2 bay leaves
1 tsp oregano
1 1/2 lb zucchini, cut into 1-inch cubes
2 garlic cloves
2 TB balsamic vinegar
grated cheese to garnish
*Cook onions in 2TB oil over low heat for 10 mins. Add the cinnamon, stir and cook an additional 4-5 mins.
*Cook the carrots in oil over low heat for 15 mins. Cook the zucchini on love for about 8 minutes. add garlic and cook 1 minute.
*Preheat oven to 375. Bring 4 cups of water to rolling boil, add orzo, cook until tender, drain, pour contents into casserole dish.
*Add onions, carrots, zucchini, tomatoes, bay leaves, oregano, salt and pepper and mix. Cover and bake for 20-25 minutes. Add a little oil and balsamic vinegar before serving.
-This recipe takes some work, but is really yummy!
RECIPE FROM: Kelsey Hanson
2 lg red onions, coarsely chopped
1/2 tsp cinnamon
4-5 carrots, peeled & diced (2C)
1 pound orzo pasta
3 C peeled, seeded, and chopped (canned work great)
2 bay leaves
1 tsp oregano
1 1/2 lb zucchini, cut into 1-inch cubes
2 garlic cloves
2 TB balsamic vinegar
grated cheese to garnish
*Cook onions in 2TB oil over low heat for 10 mins. Add the cinnamon, stir and cook an additional 4-5 mins.
*Cook the carrots in oil over low heat for 15 mins. Cook the zucchini on love for about 8 minutes. add garlic and cook 1 minute.
*Preheat oven to 375. Bring 4 cups of water to rolling boil, add orzo, cook until tender, drain, pour contents into casserole dish.
*Add onions, carrots, zucchini, tomatoes, bay leaves, oregano, salt and pepper and mix. Cover and bake for 20-25 minutes. Add a little oil and balsamic vinegar before serving.
-This recipe takes some work, but is really yummy!
RECIPE FROM: Kelsey Hanson
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