2 tablespoons olive oil
1 large sweet onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
2 medium leeks, white and green parts, sliced and washed to remove sand
1 1/2 cups mixed grains – white and brown rice, wild rice, red and white quinoa, french lentils and barley (feel free to use whatever grains you like or have on hand)
3 cups water
2 large stalks celery, chopped
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1/2 celery root, peeled and chopped
1 small yam, peeled and chopped
1 small sweet potato, peeled and chopped
juice of 1 lemon and a 3″strip of zest
3 quarts vegetable OR chicken stock
salt and pepper, to taste
1/2 cup chopped parsley

in a large pot, heat olive oil over medium heat. saute onion, shallot, garlic, and leeks until opaque, but not yet browning. add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. add water and simmer until reduced by half.

add veggies, lemon and stock. simmer until veggies and grains are tender, about 25-30 minutes. add salt and pepper to taste. just before removing from heat, add minced parsley.

serve warm with bread and cheese, if desired.

1 1/2 pounds boneless beef chuck, cut into 1″ cubes
1 1/2 tablespoons butter OR margarine
1 onion, finely chopped
1 clove garlic, minced or pressed
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (1 lb) tomatoes, coarsely chopped
1 can (1 lb) red kidney beans, drained
3/4 cup shredded cheddar cheese

sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. brown beef cubes, about 1/2 at a time, well on all sides in heated butter in a large frying pan or dutch oven, removing and reserving them as they brown. when all beef is browned, cook onion in same pan, stirring frequently until soft and lightly browned. return beef to pan; mix in garlic, salt, cumin, and chili powder. add tomatoes and their liquid. bring to boiling. cover, reduce heat and simmer.

4 servings

1 broiler/fryer chicken (2 1/2-3 lbs), cut-up
2-2 1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley doris
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper

DUMPLINGS:
3/4 cup flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
dash ground nutmeg
1/3 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil

GRAVY:
1/4 cup flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

place the 1st 8 ingredients in a 5 qt dutch oven or kettle. cover and bring to a boil; skim fat. reduce heat; cover and simmer for 1 1/2 hours or until the chicken is tender. in a bowl, combine the 1st 5 dumpling ingredients; stir in milk, egg, and oil. drop by tablespoon onto boiling broth. cover and cook without lifting lid 12-15 minutes or until dumplings are tender. remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. strain broth, reserving 2 cups for gravy (save remaining broth for another use). place reserved broth in a saucepan; bring to a boil. combine flour, water, salt and pepper until smooth; gradually stir into broth. cook and stir over medium heat until thickened, about 2 minutes. pour over chicken and dumplings.

4 servings

1 1/2 pounds your favorite steak ( beef filet, ribeye, etc), cut in THIN strips *DO NOT USE SKIRT STEAK OR CHEAP CUTS
1 tablespoon butter
1 1/2 teaspoons steak seasoning
1 onion, chopped
3 cloves garlic, minced
4 sweet bell peppers (you can you use different colors), thinly sliced
1 small package white mushrooms, sliced
8 cups beef broth
2 cups milk
3 tablespoons worcestershire sauce
salt and pepper to taste
1 small package provolone cheese, sliced

in a dutch oven or heavy pot over medium heat. brown steak strips in 1 tablespoon of butter for about 4 minutes. sprinkle with steak seasoning; cook and stir for another minute. remove to a plate and set aside.

add chopped onions and garlic to the dutch oven. cook and stir until lightly browned and caramelized. stir in the bell peppers and mushrooms. cook and stir another 7 minutes, or until peppers start to caramelize, but still retain color.

add steak back to the pot.

add beef broth, milk, worcestershire sauce salt and pepper to taste. bring to a boil. reduce heat and simmer for 30 minutes.

remove from heat. just before serving, add provolone cheese, stirring until completely melted. serve hot.

8 servings

1 1/2-2 pounds lean ground beef
1 medium onion, chopped
1 package (1 1/4 oz) taco seasoning mix
2 (14 1/2 oz) cans diced tomatoes
1 (10 oz) diced tomatoes with green chilies
1 (16 oz) can pinto bean, rinsed and drained
1 (15 oz) can chili beans in sauce
1 cup frozen whole kernel corn
shredded cheese (mozzarella, cheddar, or monterey jack)
tortilla chips

in a large skillet, cook ground beef and onion, one-half at a time, until the meat is browned and the onion is tender.

drain off fat and transfer to a medium-sized slow cooker.

stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce, and corn.

cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

sprinkle each serving with some of the shredded cheese and tortilla chips.

8 servings

1 medium onion, chopped
1 rib celery, chopped
2 small red potatoes, cut into 1/2″ cubes
2 3/4 cups water
2 teaspoons chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can cream of chicken soup
3 cups frozen california-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces velveeta cheese, cubed

in a large nonstick saucepan coated with pam, cook onion and celery over medium heat until onion is tender. stir in the potatoes, 2 3/4 cups water and bouillon. bring to a boil. reduce heat; cover and simmer for 10 minutes.

combine cornstarch and 1/4 cup cold water until smooth; gradually stir into soup. return to a boil. cook and stir for 1-2 minutes or until slightly thickened. stit in cream of chicken soup until blended.

reduce heat; add veggies and ham. cook and stir until veggies or tender. stir in cheese until melted.

9 servings

4 cups thinly sliced onions
1 clove garlic, minced
3 tablespoons butter
3 tablespoons flour
6 cans (14 1/2 oz each) beef broth
2 cups tomato puree
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
1 tablespoon sugar
1/2 teaspoon EACH dried oregano, tarragon, ground cumin, salt and pepper
1/4-1/2 teaspoon hot pepper sauce

VEGETABLES (choose two OR three):
1 1/2 cups diced green pepper, tomato OR carrots
2 cups sliced fresh mushrooms

MEATS (choose two):
3 cups cooked mini meatballs
3 cups cubed cooked chicken
3 cups diced fully cooked ham
1 package (10 oz) smoked kielbasa, sliced and browned

GARNISH (choose three OR four):
shredded cheddar cheese, garbanzo beans, sour cream, minced fresh parsley, croutons OR popcorn

in a large dutch oven, saute the onions and garlic in butter until tender. stir in flour and blend well. add broth, puree, vinegar and seasonings; mix well. bring to a boil; reduce heat and simmer for 40 minutes.

add two or three vegetables; simmer for 30 minutes or until tender. add two meats; heat through. garnish as desired.

16-18 (1 cup) servings (4 1/2 quarts)

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
about 1 dozen corn tortilla chips, broken up
lime wedges, optional

heat the oil in a medium saucepan over medium heat. add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. add the corn and cook for 5 minutes more.

pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

4 servings

1 1/2 pounds beef round, cut into 1″ chunks
kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, finely chopped
2 tablespoons unsweetened cocoa powder
1-2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
2 (14 1/2 oz) can kidney beans, rinsed and drained
fresh salsa, homemade or store-bought, for serving
lime wedges and cooked brown rice, for serving

season the beef with salt and pepper. heat a dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until btowned on all sides, 4-6 minutes per batch. using a slotted spoon or tongs, transfer the beef to a plate as it browns.

reduce the heat to medium. add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. cook, stirring until onion is soft, 8-10 minutes. stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. add the reservef beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2-2 hours.

serve chili with fresh salsa, lime wedges, and brown rice if desired.

6 servings