Quick Red Kidney Bean Chili

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, diced (approximately ¾ cup)
• ½ green pepper, seeded, cored & diced (approximately ½ cup)
• 2 celery stalks, diced (approximately ½ cup)
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• 1 can (28 ounces) crushed tomatoes
• 2 cans or pouches (15.5 ounces each) organic Green Valley Red Kidney Beans, drained and rinsed
• 2 tablespoons tomato paste
• Optional toppings: cheddar cheese, diced onion, avocado, sour cream, sliced scallions

Steps

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion, green pepper and celery; sauté until tender, about 8 minutes.
3. Add the chili powder, cumin, salt and pepper; sauté 1 minute.
4. Stir in crushed tomatoes, red kidney beans and tomato paste.
5. Bring to a boil then reduce the heat to low and simmer uncovered, stirring occasionally, 15 minutes. Can be made up to 3 days ahead and freezes well up to 3 months.
6. Serve hot with toppings such as shredded cheese, onion, avocado, sour cream and scallions.

https://www.inspiredtaste.net/25753/carrot-cake-recipe/#itr-recipe-25753

YOU WILL NEED

FOR CARROT CAKE

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (190 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisinsFOR CREAMY FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 ¼ cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

MAKE THE BATTER

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.

BAKE CAKE

• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

TO FINISH

• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream.
• Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Mirepoix with a bit of paprika and some sage (or thyme), also some garlic to make a flavorful basis. Pour a 28 oz can of Muir Glen diced tomato into the base and add some water to just cover all the vegetables. Cook with low heat for 20 minutes. Let cool for 5 minutes, blend well. Add ~1/2 c milk to < 1/4 c of flour to make a paste. Add slowly to the reheated soup to adjust its thickness to your liking.

For Croûtons, use 1/4 stale (4 day old) sourdough batard from Bread Garden. Cube the bread. Add some olive oil to a pan. Add the bread cubes. Medium heat, turn every 3 minutes until the bread is crispy.

Add croûtons to the soup. most important part of this soup is the quality of the tomato.

Ingredients

US Customary – Metric

• 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
• 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)
• 1/2 cup finely chopped celery*
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3/4 tsp dried thyme (or 2 tsp fresh)
• 4 large cloves garlic, minced
• 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
• 2 ½ cups water (or sub up to half with vegetable broth and use less salt)
• 1 cup canned light coconut milk (or sub homemade cashew cream*)

FOR SERVING optional

• Sliced green onion or chives
• Coconut bacon
• Vegan sour cream

Instructions

• Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
• Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
• Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
• Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
• Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.
• Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
• Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

Creamy Vegan Potato Leek Soup – Minimalist Baker Recipes

Ingredients

Ingredient Checklist

• 1 can (6.5 oz. each) minced clams
• some bacon ends, chopped
• 1/2 medium onion, chopped (1/2 cup)
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1/2 russet potato (12 oz.), peeled and cut into 1/2-inch cubes
• 2 cups water
• 2 cups whole milk
• ⅓ cup flour
• 20 oyster crackers, for garnish

Directions (modified)

Instructions Checklist

• Step 1 Drain the clams, reserving 2/3 cup clam juice (discard the remaining juice). Note, we used clams from CO-OP in a pack. No juice.
• Step 2 Heat a Dutch oven over medium. Add the bacon, some butter, onion and cook for 3-4 minutes until onion is translucent. Add celery and garlic and cook until fragrant, 3-4 min.
• Step 3 Increase the heat to medium-high. Add boiled water, potato cubes. Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, 8 to 9 minutes. 
• Step 4 In a medium bowl, whisk the milk and flour until smooth. Add to the pot and cook, stirring constantly, until chowder thickens, 3 to 4 minutes. Stir in the minced clams; cook until heated through, about 2 minutes. Season with pepper. Divide the chowder among bowls and top with the bacon and oyster crackers.
• Step 5 Look Ma, No Cream! Many seafood shacks thicken their chowders with heavy cream or a roux made of flour, butter and milk, both of which add buckets of calories and fat. You can make an equally rich, delicious soup by whisking milk with a bit of flour. That simple swap helps you simmer up a chowder with 25 percent fewer calories and nearly 75 percent less fat!

Classic Borscht Recipe (Beet Soup)

Classic Borscht Recipe (VIDEO)

4.88 from 261 votesPrep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour 10 minutes

Our family’s go-to recipe for Borscht (Red Beet Soup). It’s best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.Author: Natasha of NatashasKitchen.comSkill Level: MediumCost to Make: $12-$16Keyword: Borsch, BorschtCuisine: Russian, UkrainianCourse: Main Course, SoupServings:10

Ingredients

For Borscht:

• 3 medium beets, peeled and grated
• 4 Tbsp olive oil, divided
• 8 cups chicken broth , + 2 cups water
• 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
• 2 carrots, peeled and thinly sliced

For Zazharka (Mirepoix):

• 2 celery ribs, trimmed and finely chopped
• 1 small red bell pepper, finely chopped, optional
• 1 medium onion, finely chopped
• 4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Flavorings:

• 1 can white cannelini beans with their juice
• 2 bay leaves
• 2-3 Tbsp white vinegar, or to taste
• 1 tsp sea salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 1 large garlic clove, pressed
• 3 Tbsp chopped dill

Instructions

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. 
3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
5. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

https://tastesbetterfromscratch.com/paella/

Course: Main CourseCuisine: Spanish Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour Servings: 6 Calories: 535kcal Author: Lauren Allen

Video

Ingredients

• ▢1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
• ▢1 Onion , diced
• ▢1 bell pepper , diced (I like to use ½ red and ½ green)
• ▢4 cloves Garlic
• ▢3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
• ▢Bay leaf
• ▢1 teaspoon paprika , sweet or smoked
• ▢1 pinch saffron threads*
• ▢Salt and pepper
• ▢¼ cup white wine
• ▢4 boneless , skinless chicken thighs , cut into pieces*
• ▢¼ cup flat leaf Parsley chopped, divided
• ▢2 cups Spanish Rice*
• ▢5 cups Chicken Broth*
• ▢1/2 cup frozen peas
• ▢½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
• ▢1/2 lb Mussels (about 10-12), cleaned properly (beards off)
• ▢8 oz calamari rings
• ▢Lemons , for garnish

Instructions

• *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I’ve simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
• Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
• Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
• Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
• Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
• Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
• Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
• Garnish with fresh parsley and lemon slices. Serve.

Notes

*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn’t carry it, try Amazon, World Market, or an International food market). If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores, and reduce the broth to 3 3/4 cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).*Meat: you could also use pork, turkey, rabbit, chorizo or a combination.*Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.*Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.If buying fresh seafood, smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).*Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.Adaptations:

• Use different rice: if needed, you can substitute a medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores. Reduce the chicken stock in the recipe to a total of 3 3/4 cups.
• Substitute pork: Substitute boneless pork loin, cut into 1/2 inch cubes. Brown the pork pieces in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the pork back to the pan in step 3 before boiling.
• Substitute Turkey or rabbit: Brown the meat in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add the meat back to the pan in step 3 of the recipe, before boiling.
• Substitute chorizo:  Add 1 chorizo sausage cut into 1/2 inch discs.  Brown the sausage in hot oil as step one in the recipe.  Then set it aside as you sauté the vegetables.  Add chorizo back to the pan in step 3 of the recipe, before boiling.
• Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus.  Add vegetables in step one of the recipe along with the bell peppers.
• Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans.

INGREDIENTS

• 1 tablespoon vegetable oil
• 3 tablespoons butter plus 1 tablespoon for tossing the pasta
• ½ cup chopped onion
• ⅔ cup chopped celery
• ⅔ cup chopped carrot
• ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
•  Salt
•  Black pepper, ground fresh from the mill
• 1 cup whole milk
•  Whole nutmeg
• 1 cup dry white wine
• 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 ¼ to 1 ½ pounds pasta
•  Freshly grated parmigiano-reggiano cheese at the table

PREPARATION

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.