1 pound large chorizo — or linguiça sausages, about 3 or 4
3 tablespoons olive oil
1 large onion — diced
3 large garlic clove — minced
2 teaspoons paprika
8 cups water — or stock
2 pounds Yukon Gold potatoes — about 5 large, unpeeled, cut in 1/2-inch dice
3 cups chopped broccoli rabe — (discard the toughest stems but most are quite edible), kale, or spinach, tightly packed
1 bay leaf
2 teaspoons salt — decrease if using salty stock
freshly ground black pepper — to taste
Prepare the sausages – grill or pan-render: To grill the sausages whole, cook them for about 10 minutes, turning once. When cooked through, cut them lengthwise, slice crosswise, and add to the soup at the end.
For even richer flavor: halve and slice the sausages and then render in the soup pot over medium heat. Then use the rendered fat to saute the onion and garlic in Step 2. Set the cooked sausages aside.
If using rendered fat, decrease the oil by 1 tablespoon and heat the oil/fat in a heavy 6-quart saucepan over medium heat. Add the onion and saute until it begins to brown. Add the garlic and paprika and cook briefly, just until the garlic begins to brown.
Add the water or stock, potatoes, broccoli rabe, and the bay leaf, and simmer, partly covered, for about 30 minutes, or until potatoes and greens are soft. If you’re using spinach, add it later in the simmer – wait until the potatoes are almost soft.
Remove the bay leaf, add salt and pepper, taste and adjust the seasonings as needed. Cool and run through the food processor or use an immersion blender right in the pot, before adding the sausage.
Add sausage and serve with fresh flatbreads. Traditional Galician breads often have lots of caraway and rye in them – think northern Europe, not the Spanish Mediterranean.
Serves 6 to 8
6 tablespoons olive oil, divided, plus more for drizzling
8 cloves garlic, thinly sliced
1 tablespoon fresh thyme leaves, minced
1/2 teaspoon red pepper flakes, plus more for garnish
3 15 ounce cans chickpeas, rinsed and drained
4 cups good vegetable broth, preferably homemade
Kosher salt, to taste
Sherry vinegar, to taste
Add 3 tablespoons olive oil, garlic, thyme, and pepper flakes to a large straight-sided sauté pan or Dutch oven. Cook over medium heat, stirring occasionally, until the aromatics begin to sizzle but have yet to brown. Add the chickpeas, and cook 2 more minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer 30 minutes.
Add remaining 3 tablespoons olive oil. Blend until smooth with an immersion blender, or carefully transfer to a standing blender. Season to taste with salt and sherry vinegar, starting with 1 teaspoon each and adding more until the soup tastes balanced.
Ladle into bowls, and garnish with a drizzle of olive oil and a pinch of red pepper flakes.
Yield: Serves 3 as a meal
12 oz. Swiss chard (1 small bunch)
2 teaspoons vegetable oil
1 large onion, chopped (1 1/2 cups)
2 medium carrots, diced (1 cup)
3 garlic cloves, minced
2 to 4 teaspoons minced seeded chipotle chiles in adobo sauce*
1 teaspoon dried oregano
6 cups lower-sodium chicken broth
1 lb. boneless skinless chicken breast halves
1/2 cup long-grain white rice or quinoa
2 avocados, cubed
Remove stems from chard; slice into 3/8-inch pieces (about 1 1/2 cups). Coarsely chop leaves (about 6 slightly packed cups).
Heat oil in large pot over medium-high heat until hot. Cook chard stems, onion and carrots 5 to 7 minutes or until softened, stirring frequently. Add garlic, chiles and oregano; cook and stir 20 to 30 seconds or until fragrant. Add broth, chicken and rice; bring to a boil.
Turn chicken; reduce heat to low. Cover and simmer 20 to 25 minutes or until chicken is no longer pink in center and rice is tender. Remove chicken; cool slightly.
Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3 to 4 minutes or just until chard is tender.
Meanwhile, shred chicken into bite-size pieces; return to soup. Garnish each serving with avocado and lime wedges.
8 (1 1/4-cup) servings
2 tablespoons extra-virgin olive oil — 2 turns of the pan
1 pound chicken breast tenders — diced
1 pound boneless — skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage — casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk — chopped
2 green bell peppers — seeded and diced
1 large onion — peeled and chopped
2 bay leaves — fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra — fresh or defrosted frozen
1 can crushed tomatoes — (28-ounce)
1 can diced tomatoes — (14-ounce) in puree
3 tablespoons fresh chopped thyme leaves — several sprigs
8 scallions — thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes.
Chop your veggies while it’s working. Add half the andouille to the pan and cook another 1 to 2 minutes.
Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.
Return pan to heat and add butter.
When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes.
Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings.
Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop.
Serving Size: 8
1 medium delicata squash — or other winter squash
2 medium pears — or apples
1 small onion — chopped
1 clove garlic — chopped
4 cups water
2 tablespoons vegan chicken-flavored bouillon — or 4 Tablespoons Chickeny Bouillon
1 tablespoon port wine — or red wine
1 sprig fresh thyme
1 sprig fresh rosemary
salt and freshly ground black pepper — to taste
To serve: — finely chopped pistachios and minced fresh thyme
The Night Before: cut the delicata squash in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. Chop the flesh into cubes. Peel the pears, core, and chop. Toss with lemon juice to prevent browning. Store the cup-up squash and pears in an airtight container in the fridge.
In the Morning: combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
Remove the thyme and rosemary sprigs. Puree the soup with an immersion blender or in batches in a counter-top blender, being careful of splatters of hot soup, until smooth. Adjust the seasonings to taste, and add more water or broth if needed. Top with pistachios and minced fresh thyme.
Yield: 6 servings
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
1 rib celery coarsely chopped
2 cloves garlic, coarsely chopped
1 cup dry white wine
1 quart chicken stock or low-sodium broth
1 quart water
4 pounds kabocha or butternut squash—peeled, seeded and cut into 1-inch cubes
Salt and freshly ground white pepper
Large pinch of freshly grated nutmeg
Salted roasted pumpkin seeds, honey and diced cucumber, for garnish
In a large pot, melt the butter. Add the onion, celery and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the white wine and simmer for 3 minutes. Add the stock and water and bring to a boil. Add the squash, cover partially and simmer over moderately low heat until tender, about 30 minutes.
Working in batches, puree the soup in a blender. Return the soup to the pot, bring to a simmer and season with salt, white pepper and nutmeg. Garnish with the pumpkin seeds, a drizzle of honey and the cucumber.
Servings: 10 To 12
The soup can be refrigerated for up to 2 days. Reheat before serving.
2 cups finely chopped onion
1 (14-ounce) can diced tomatoes with green chilies
1 (8-ounce) can no-salt tomato sauce
1 teaspoon garlic powder
4 cups water
3 cups shredded green cabbage
1 tablespoon brown sugar
Coat a soup pot with cooking spray.
Over medium heat, cook onions until tender, stirring occasionally.
Meanwhile, process tomatoes in blender or food processor about 30 seconds.
Stir tomatoes, tomato sauce, garlic, and water into pot with onions. Bring to a boil, reduce heat to low, and simmer, uncovered, about 15 minutes. Stir in cabbage and brown sugar. Cook for 10 to 15 minutes, or until cabbage is tender.
1 (14oz) jar pizza sauce
1/2 cup chopped onions
4 oz. can sliced mushrooms
1 oz. thinly slice pepperoni-tiny strips
1 26 oz. can condensed tomato soup
1 26 oz can water
4 oz. fat free mozzarella cheese
Spray slow cooker with nonfat cooking spray.
In slow cooker mix together pizza sauce, onion, mushrooms, pepperoni, tomato soup and water. Cover and cook on high for 4 hours or low for 8 hours.
Garnish with mozzarella cheese.
1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each ) evaporated milk
2 cans (10-3/4 ounces each ) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds cooked small shrimp, peeled and deveined
1 package (3 ounces) cream cheese, cubed
In a small skillet, saute onion in butter until tender.
In a 5-qt. slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder.
Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese
is melted. Stir to blend.
Yield: 12 servings (3 quarts).