How To Prepare
1. In a large nonstick pot, heat olive oil. Add onions and sauté until soft, about 5 minutes. Stir in ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric and red pepper flakes. Cook for 1 minute.
2. Deglaze the pot with wine. Reduce until liquid is almost evaporated. Stir in beans, tomatoes, and chicken. Bring soup to a boil, reduce heat and simmer for 10 minutes. Season with fresh ground pepper, to taste.
4. To serve: Ladle 1â…“ cups of soup into each bowl.
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Exotic Moroccan Chicken Soup
How To Prepare
1.
In a large saucepan combine broth, water, apple, undrained tomatoes, celery, uncooked rice, onion, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.
Make Ahead Tip
Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.
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Easy Mulligatawny Soup
How To Prepare
Season your roast with pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. (note: I used a 5 quart but you can easily go much smaller. If you are using a small one, cut the roast into two pieces to fit – be aware that you may have to add more liquid to cover it)
Add everything but the parsley to the pot and cover. Cook on high for five hours.
Taste and season with pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.
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Easy Pot Roast
How To Prepare
Combine tomatoes and onion in a large bowl.
2.
Whisk egg white in a shallow dish. Combine potato flour, salt-free seasoning, and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon pepper. Dip each piece into the egg white, allowing excess to drip off into the dish, then dip in the potato flour mixture and turn to coat.
3.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
4.
Add remaining 1/4 teaspoon pepper to the tomato mixture, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
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Cube Steak Milanese
How To Prepare
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours. To thicken the juices, make a potato flour slurry from 1/4 cup potato flour and a 1/4 cup water, and stir into the stew about half an hour before serving.
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Crockpot Pork and Sweet Potato Stew
How To Prepare
In the bottom of a large slow cooker, add onion slices, chopped potatoes, chicken broth, and 1 teaspoon oregano. Stir to combine.
Place chicken on top of potatoes (meaty-side down, if possible) and sprinkle oregano and garlic powder on top. Pour lemon juice into slow cooker or squeeze lemons and add to crockpot.
Cook until potatoes are fork-tender and chicken is cooked, about 9 to 10 hours on low or 4 hours on high. Garnish with parsley and serve.
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Crockpot Greek Chicken with Lemon Potatoes
How To Prepare
Coat a 3-4 quart crockpot with nonstick cooking spray. Place onions, carrots, potatoes, and apple on the bottom. Sprinkle curry powder over the vegetables and fruit. Add chicken breasts, then pour chicken broth over them. Cook on low for 4-6 hours. About half an hour before the curry is done stir potato flour into curry.
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Crockpot Chicken Curry
