Khatkhate – http://wp.me/pvAvz-1j0
Sorry in advance that I wasn’t able to take pictures when I was making this dish. I have had company for the holidays like most and got carried away with the many other things the holiday brings.
This soup is ultra delicious and not very difficult to make.
1 lb ground lamb
1 small onion diced
16 Oz frozen kale
1/2 stalk celery diced
1/2 bunch cilantro fine minced
1/2 bunch parsley fine minced
2 lbs potatoes
1/2 gallon unsweetened soy milk
1 tbls ea; salt,pepper, paprika
In large 12 quart soup pot brown ground lamb adding diced onion and spices.
In large soup pot peel and chopped rustic 2 lbs of potatoes and boil until tender.
Drain potatoes when cooked.
Add to large pot with lamb, cooked drained potatoes, soy, celery, and kale.
Cook about 30 min on medium stirring frequently.
Then add cilantro and parsley.
Super fun kid rated 8 broccoli and cheese soup topped with funyon chips.Serves 12
1 small onion diced
2 tbls flour
2 tbls butter
1 tbls salt , 1 tbls pepper
5 piece celery diced small
1 14 oz bag frozen broccoli
1 cup melt able cheese
1/2 gallon unsweetened soy milk
1 bag funyon chips
In large 12 quart soup pot melt your butter on med high. When melted add your small diced onion and cook till glossy looking.
Add your 2 tbls of flour stirring quickly.
Add celery and soy.
Throw in your frozen broccoli.
Add your cheese chopped up and lower to medium.
If there are any veggies uncovered by liquid add water until covered.
Simmer about 30 min until cheese is melted.
Top with funyon onion chips and serve.
1 head calif lower
4 cu water
1 tsp. Tumeric
1 tsp. Paprika
1/2 tsp. Salt
1 tsp. Pepper
1/2 cu. Melt able cheese.
Slice up your washed calif lower and heat soup pot to medium high with your 4 cu water in it.
Place your calif lower in the pot and cover cook for about 40 minutes till soft and tender, stirring occasionally.
Then add your tumeric, paprika, salt and pepper.
Add your cheese and stir till the cheese is melted.
Serve with sour cream and green onions.
I like to make this recipe and add my tumeric and paprika to each dish according to personal taste. This way the kids get to enjoy it too even if they don’t know how to eat the tumeric…
1 lb of chicken
1 medium onion
Butter 2 tbs.
3 1/2 cups of cooked corn
1 (8 oz) package fat free cream chesee
1 cup soy milk unsweetened
1/2 cup cilantro
Tumeric, paprika, shredded cheese , and tortilla strips (chips ).
In medium sauce pan sear your chicken till cooked thoroughly then remove and dice.
Add your 2 tbs butter to the bottom of your large soup pot 5 quart.
Dice onion and jalapeños and add to butter over medium to medium high heat.
Sweat your onions till a translucency forms and them add your chicken.
Dice your corn tortilla into 1/2 in cubes and add to pot.
Add the unsweetened soy milk and fill with water until about 3/4 full or until all the food is covered.
Add a 1/4 cu or to preferred taste of time rich and 1/8 cu paprika (you can also season each bowl, my personal preference ).
Add your corn.
Add your cream cheese and cook On medium about 30 minutes.
Add your fine diced cilantro.
Garnish with shredded cheese and torrilla strips.
1 zucchini mini diced
1 squash mini diced
4 tomatoes med cubed
4 carrots diced
1/2 head shredded cabbage
1 red bell pepper
1 green bell pepper
3 cups cooked kidney beans 24 oz
1 Oz olive oil
1/4 cu red wine
1 Oz grapeseed oil
1 Oz soy sauce
2 tbs butter unsalted
A few avacados and or mozzarella cheese shredded.
1 med saute pan
1 medium soup pot
Heat your medium saute pan up to medium heat add butter and saute carrots till tender then add to pot.
Do the same with the olive oil and diced green bell, red wine and red bell, grapeseed oil with soy sauce and cabbage.
Then add your uncooked fine diced zucchini, squash, kidney beans, and tomatoes to soup pot.
Add water till all veggies are covered in liquud. You will need to cook on medium heat for about 30 minutes till hot.
And serve with your chopped avacado on top and mozzarella cheese.
Enjoy! This recipe is super low in fat sodium and packed with antioxidants!
Ploblano Chicken Stew
1 whole chicken
2 ploblano peppers
2 medium jalepeno
3 small to med carrots
1 small white onion
3 tbls cumin
1/2 bunch parsley
1 bunch cilantro
Chicken: Remove the gizzards and neck (usually they are in a bag inside the bird).
Fine dice your onions and carrots, place in small to medium sauce pan with a little olive oil and cook on medium heat at about 6 until the onions look translucent.
Tamillios, jalepeno, and ploblano peppers: place in naking dish to fit and lighly drizzle olive oil over veggies.
Place veggies in oven preheated to 400 degrees for 20 to 25 minutes until the outside of the ploblano peppers look abit charred.
Place your chicken in a large pot and fill with water until the chicken is covered with water but keeping the water level in the pot at least 2 in. from the top with the heat on high boiling the chicken.
When the veggies are roasted in the oven bring out and let cool.
When the veggies are cool peel the skin from the outside of the ploblano peppers and take the seeds out.
Place the seeded and peeled ploblanos, tammillios,and jalepenos in your blender. Add your cumin 1/2 a bunch of parsley and 1 bunch of cilantro and blend on liquify.
Your chicken in the pot with a spoon skim the grey looking foam from the top (you would want that clouding your soup up but you could eat it if you had to).
When the chicken is coked thourghley you can leave the bone in or out. For the bone out strain the broth through a strainer and save.
Pick the bones out of what is left after you strain the chicken broth and then add back to your broth.
Next add your cooked carrots and onions.
Then add your blender veggies to the pot with the chicken and veggies.
Garnish with sour cream and serve with torrlillas.