Thursday, March 31, 2016

Think Spring Vegetable Soup™

Another soup recipe? This is perfect for when you're feeling under the weather, but yet want something light. I've used  low sodium chicken broth, but you can also use vegetable broth too.

6 - 8 c. low sodium chicken broth
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
Pinch crushed red pepper flakes (optional)
1- 2 each: celery stalkscarrots diced
1 onion peeled and diced
1/2 - 1  tsp. each: dried or fresh parsley, diced fresh ginger root
1/2  leek white and some green parts diced
2 - 4 cloves fresh garlic, crushed and chopped
1 potato diced


Peel, rinse and dice onion. 

Rinse and cut tops and bottoms of carrots  celery, leeks.  Rinse and dice potato. 

Peel crush and chop garlic. 

Combine broth, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Serves 6 - 8.



Friday, March 25, 2016

Spring Cabbage Soup™

This is perfect for the early days of spring.

8 c low sodium beef broth 
2 c. stewing beef (cut into chunks)
1 pkg. frozen mixed vegetables
1 - 2 cans (14.5 oz) can diced tomatoes
1 c chopped onions
1/8 - 1/4 tsp each ground black pepper, salt 
Pinch  crushed red pepper flakes
1 - 2 clove garlic crushed and diced
1/2  - 1 tsp dried parsley (adjust to taste)
1/2 head cabbage chopped



In a large pot combine ingredients. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally.

Serves 8.

Saturday, March 12, 2016

Cousin Kims 6 Layer Dip™

This is great for a get together or anytime. You can adjust amounts needed. 

1 - 2 cans refried beans
1/4 - 1/2 c. sliced pitted black olives
1/4 tsp chopped cilantro 
1 - 2 c. each: sour cream, guacamole
1 package shredded mexican cheese
1 - 2 c jarred salsa (optional)

In a baking dish spread a layer of refried beams. 

Top beans spread a layer of guacamole.

Smear evenly a layer of sour cream over guacamole. 

Pour a layer of salsa over sour cream, spread evenly. 

Sprinkle shredded cheese over top of salsa. Top with a layer of black olives. 

Garnish dip with cilantro if desired.

Serve with tortilla chips. 

Serves 8 - 10

Friday, March 4, 2016

Rewind Beef Soup™

This is a great way to use leftovers. 

I've used leftovers from a beef roast, but if you don't have any you can cut up beef strips. I've also used fresh carrots and potatoes, but if you have any leftover cooked carrots or potatoes you can use those instead.

8 c low sodium beef broth 
2 c.  cooked beef chopped
2 medium each: carrots, celery, chopped
1 medium each: onion, potato chopped
1/8 - 1/4 tsp each: black pepper, salt 
Pinch of crushed red pepper flakes
1 c. chopped acorn or butternut squash
1  - 2 garlic cloves crushed and chopped
1/2  - 1 tsp fresh or dried parsley (adjust to taste)


In a large pot combine vegetables, beef, broth, salt, pepper, parsley and garlic. Bring to a boil for 5 - 10 min. 

Reduce heat and let simmer on low for 45 min - 1 1/2 hrs, stirring occasionally

Serves 8.

Follow by Email