HEARTY BEEF & BEAN CHILI

---

RECIPE

INGREDIENTS

• 1 Pound Ground Beef
• 1 Green Bell Pepper seeded and diced
• 1 small White Onion diced
• 2 cloves Fresh Garlic minced
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 Tablespoons Chili Powder
• 2 teaspoons Dried Oregano
• Pinch of Crushed Red Pepper Flake
• 1/4 cup Tomato Paste
• 1 heaping Tablespoon Pureed Chipotle Peppers in Adobo
• 1 cup Tomato Sauce
• 1-2 cups Beef Broth
•  1 13.5 ounce can of Diced Tomatoes
• 1 13.5 ounce can of Kidney Beans rinsed and drained
• Sour Cream, Shredded Cheddar Cheese and chopped Fresh Cilantro for Garnish (optional)

DIRECTIONS

In a stock pot over medium heat, crumbled the Ground Beef and press and stir to break it up. Cook the Ground Beef stirring frequently for 8-10 minutes until it is no longer pink. Drain the Ground Beef if there is a lot of fat left in the pot or just remove it with a slotted spoon and transfer it to a bowl and set aside. To the 1-2 Tablespoons of the Beef Fat left in the pan, add the diced Peppers and Onions and stir to blend. Season the Vegetables with the Salt, Pepper, Chili Powder, Oregano and Crushed Red Pepper Flake and cook, stirring frequently for 5-7 minutes until the Vegetables begin to soften. Add the Tomato Paste and Chipotle Pepper Puree to the Vegetables and stir to incorporate, then add the Tomato Sauce and Beef Broth and stir until well blended. Add the cooked Ground Beef back to the pot and bring the Chili Mixture to a boil, then reduce the heat to medium low and simmer for 10-15 minutes until the Vegetables are well softened. At this point, add the Diced Tomatoes and Kidney Beans to the Chili and continue to simmer for 10-15 additional minutes until the Tomatoes are cooked down and the Chili is heated through. Serve the Chili with your favorite toppings (mine are listed above) and enjoy!

RECIPE

INGREDIENTS

• 2 Tablespoons Roasted Garlic Oil
• 1/4 cup Roasted Garlic Cloves
• 2 Carrots peeled and diced
• 3 Celery Stalks diced
• 1/2 medium Red Onion diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

1 Tablespoon Dried Basil

• 1 Tablespoon Dried Oregano
• Crushed Red Pepper Flake to taste
• 4 Roasted Red Peppers packed in oil, rinsed, drained and sliced
• 1 15 ounce can Artichoke Hearts drained and chopped
• 1 14.5 ounce can Diced Tomatoes
• 3 cups Chicken or Vegetable Stock
• 2 cups Light Cream
• 1 bunch Fresh Flat Leaf Spinach
• Parmesan Cheese for garnish (optional)

DIRECTIONS

Heat the Roasted Garlic Oil and Roasted Garlic Cloves in a stock pot over medium low heat and when the Oil starts to bubble, add the diced Celery, Carrot and Onion and stir to blend. Season the Mirepoix with the Salt, Pepper, Dried Basil, Dried Oregano and Red Pepper Flake and cook stirring occasionally for 8-10 minutes until the Vegetables are slightly softened. Increase the heat to medium high and add the Roasted Red Peppers, Artichoke Hearts, Diced Tomatoes and Chicken Stock and stir until the Soup comes up to a boil. Reduce the heat back down to medium low and simmer for 20-25 minutes stirring occasionally until the Vegetables are very soft. While the Vegetables are simmering, take the Spinach Leaves and stack them in small stacks going from largest to smallest. Roll the Spinach stacks up into a cigar shape and slice into 1/2 inch strips creating a Spinach Chiffonade. Strain and remove half of the Vegetables to a bowl and set aside. Using an Immersion Blender or regular blender, puree the soup that remains in the pot until they are smooth and thickened. Add the Unpuree’d Vegetables back into the pot and stir them in with the Puree’d Vegetables and pour in the Cream and the Spinach strips and stir 5-7 minutes until the Cream is heated through and the Spinach is wilted. Ladle into bowls and garnish with Parmesan Cheese (if using). 

RECIPE

INGREDIENTS

• 2 Tablespoons Chicken Fat or Butter
• 4 Celery Stalks sliced
• 1/2 White Onion diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Chili Powder
• 2 teaspoons Ground Cumin
• 2 teaspoons Smoked Paprika
• 1 tablespoon chopped Fresh Cilantro
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 2 Tablespoons All Purpose Flour
• 4 cups Chicken Stock
• 1/4 cup Brown Sugar (dark or light)
• 1 15 ounce can of Pumpkin Puree’
• 1 Tablespoon Corn Starch mixed with 3 Tablespoons Water (Cornstarch Slurry)
• 3 cups shredded or diced cooked Chicken
• 1 15 ounce can Black Beans rinsed and drained
• 2 cups Half & Half or Cream
• Sour Cream, Sliced Scallions, and Tortilla Chips (optional) for Garnish

DIRECTIONS

In a stock pot over medium heat, warm the Chicken Fat or Butter and when it begins to bubble, add the Celery and Onion and stir to blend. Season the Vegetables with the Salt, Pepper, Chili Powder, Smoked paprika, Cilantro, Cinnamon and Nutmeg and stir 3-5 minutes until well incorporated and the Vegetables have begun to soften.  Sprinkle the Vegetables with the Flour and stir constantly until well coated. Continue cooking and stirring the Roux for 1-2 additional minutes to cook out the starchiness of the flour then add in the Chicken Stock, increase the heat to medium high and continue stirring until the soup has reached a boil. Turn the heat down to medium low and simmer the Soup for 15-20 minutes stirring occasionally until the Vegetables are very soft. At this time add in the Brown Sugar and Pumpkin Puree and return the Soup to a simmer. Thicken the Soup with the Cornstarch Slurry by stirring it in and keep stirring until the Liquid has thickened up. Add in the Cooked Chicken and Black Beans and cook 5-7 minutes until heated through. Add the Half & Half or Cream into the soup and stir for a few minutes until the Soup is the desired texture and all the Ingredients are heated through. Ladle the Southwest Chicken, Pumpkin and Black Bean Soup into bowls and Garnish with the Sour Cream, Scallions and Tortilla Chips if using.

RECIPE

INGREDIENTS

• 12 ounces Beef Dumplings (Turkish Manti ) or Beef Tortellini
• 2 Tablespoons Roasted garlic Oil or Olive Oil
• 3 Carrots peeled and sliced
• 3 Celery stalks sliced
• 1/2 large Sweet Onion roughly diced
• 1 small Red Bell Pepper seeded and diced
• 3 Garlic Cloves minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Crushed Red Pepper Flake
• 1/2 teaspoon Paprika
• 1/2 teaspoon ground Allspice or Cloves
• 1 Tablespoon Dried Mint
• 6 cups Chicken Stock
• 1 14 ounce container of Diced Tomatoes
• 2 Tablespoons Tomato Paste
• 1 15 ounce can Chick Peas rinsed and drained

DIRECTIONS

Heat the Oil in a stock pot or large sauce pan over medium low heat until hot. Add the Celery, Carrots, Onions and Bell Pepper and stir to blend. Season the Vegetables with the Salt, Pepper, Crushed Red Pepper Flake, Paprika, Allspice, and Mint and cook stirring occasionally for 10-15 minutes until the Vegetables begin to soften. Add the Garlic and cook for an additional 1-2 minutes until fragrant. Increase the heat to medium high and pour in the Chicken Stock, Diced Tomatoes and Tomato Paste stir the Tomato Broth until it comes to a boil (about 8 minutes). Lower the heat back down to medium low and simmer the Soup for 10-15 minutes longer, stirring occasionally until the Vegetables are very soft. Add the drained Chick Peas and the Beef Dumplings and stir until the Dumplings float and the Chick Peas are heated through. Ladle the Turkish Manti Soup into bowls and serve. 

RECIPE

INGREDIENTS

• 1 Tablespoon Jalapeno and Garlic Infused Olive Oil
• 1 15 ounce can Black Beans rinsed and drained
• 1/2 Carrot peeled and diced
• 1/4 White Onion diced
• 2 thin stalks Celery sliced thin
• 2 cloves Fresh Garlic minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Chili Powder
• 1 Tablespoon chopped Fresh Cilantro
• 2 teaspoons True Lime Seasoning or Lime Zest
• 1 10 ounce can RoTel Tomatoes with Green Chilies
• 3 cups Chicken Stock

DIRECTIONS

Heat the Infused Olive Oil in a sauce pan or soup pot over medium heat. When the oil begins to shimmer, add the Celery, Carrots, and Onions and stir to blend. Season with the Salt, Pepper, Smoked Paprika. Cumin, Chili Powder, Cilantro and True Lime Seasoning and cook stirring often for about 10 minutes until the Vegetables have begun to soften. Add the Garlic and the RoTel Tomatoes to the Mirepoix and continue cooking stirring occasionally for about 15 minutes. Increase the heat to medium high, add the Chicken Stock and bring the Soup to a boil stirring often. Once at the boiling point, reduce the heat to medium low and simmer the Soup for about 20 minutes until the Vegetables are very tender. Add the Black Beans and continue cooking for about 5 more minutes until heated through. Remove from the heat, garnish with some Sour Cream and Fresh Cilantro (or your choice of toppings) and serve.

RECIPE

INGREDIENTS

• 2 Tablespoons Oil or Butter
• 1/2 Head Cauliflower Florets roughly chopped
• 1/2 small Sweet Onion roughly chopped
• 2 stalks Celery roughly chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 2 cups Chicken or Vegetable Stock
• 1 cup shredded Smoked Gouda
• 1 cup Half and Half
• 1 cup Baby Spinach Leaves* or sautéed Baby Spinach Leaves with Garlic

   * If using just Baby Spinach, add 1 teaspoon chopped Fresh Garlic to the Cauliflower Vegetable Blend

DIRECTIONS

Heat the Oil or Butter in a sauce pan over medium heat. Add the Onion, Celery, Cauliflower and Seasonings and cook until the Vegetables begin to soften. Pour in the Chicken or Vegetable Stock and bring to a boil stirring often. Reduce the heat to medium low and simmer for 15 to 20 minutes until the Vegetables are very soft. Puree the Soup using an Immersion or Traditional Blender. Leave the Soup on the burner over medium low and add the Smoked Gouda and Half and Half and continue stirring until the Half and Half is hot and the Cheese is almost completely melted. Add the Spinach and keep stirring until the Cheese is completely melted and the Soup has a creamy texture. Ladle into bowls and serve,

RECIPE

INGREDIENTS

• 7-8 ounces of Bottom Round Steak or Stew Beef cut into 3/4 inch pieces
• 1/2 medium Sweet Onion diced
• 2 stalks Celery diced
• 1 large Carrot peeled and diced
• 3 cloves Fresh Garlic minced
• 4 stalks Kale with the rib removed and the leaves torn
• 2 Tablespoons Roasted Garlic or Olive Oil
• 1 1/2 Tablespoons All Purpose Flour seasoned with Salt and Pepper to taste
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper 
• 1 Tablespoon dried Tarragon
• 4 cups Beef Stock
• 1 Tablespoon Worcestershire Sauce
• 3 ounces Egg Noodles cooked according to package directions

DIRECTIONS

Dredge the Beef Chunks in the seasoned Flour. In a stock pot over medium high, heat the Oil until it begins to shimmer. Add the coated Beef pieces to the pot shaking off the excess flour and cook them until they are browned (about 15 minutes). Remove the Beef pieces from the pot with a slotted spoon leaving the oil behind and set aside. Reduce the heat to medium and add the Celery, Carrots, Onions, and Garlic. Stir the Mirepoix scraping up the browned bits from the bottom of the pan. If you need to loosen up the browned bits add about 2 Tablespoons of Beef Broth or Wine to deglaze the pan. Season the Vegetables with the Salt, Pepper and Tarragon and cook, stirring frequently until the vegetables are beginning to soften, about 15 minutes. Add the Beef Broth, Worcestershire Sauce and Kale to the pot and increase the heat to medium high and bring to a full rolling boil. Once you have reached a boil, reduce the heat to medium low, add the Beef and any juices back to the pot and simmer the soup for about 15-20 minutes until the Vegetables are very soft. Add in the pre-cooked Egg Noodles, stir to separate them and your Hearty Beef Noodles Soup is ready!

RECIPE

INGREDIENTS

• 2 Tablespoons Butter or Oil
• 2 cups cooked Chicken meat diced
• 1 14.5 ounce can Pinto Beans
• 2 Celery stalks diced
• 1 Carrot peeled and diced
• 1/4 Sweet Onion diced
• 1 Tablespoon fresh Garlic minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1 Tablespoon chopped fresh Cilantro
• 1 Tablespoon True Lime Seasoning or Lime Zest
• 1 14 ounce can Diced Tomatoes
• 3 cups Chicken Stock

DIRECTIONS

Heat the Butter or Oil in a stock pot over medium heat. Add the Celery, Carrot and Onions and season with the Salt, Pepper, Cumin, Smoked Paprika, Chili Powder, Cilantro and Lime Seasoning or Zest. Cook, stirring frequently for about 15-20 minutes until the Vegetables are quite soft. Add the Garlic and cook an additional 1-2 minutes until fragrant. Increase the heat to medium high and pour in the Chicken Stock and stir occasionally until the soup comes to a boil. Add the Diced Tomatoes and reduce the heat back down to medium and simmer for about 10-15 minutes. Add the Chicken and Pinto Beans and continue simmering 10-15 additional minutes until the Vegetables are very soft. Ladle the Southwest Chicken and Pinto Bean Soup into bowls and garnish with Sour Cream, additional fresh Cilantro, and broken Tortilla Chips (or other Southwest toppings of your choice such as shredded Cheddar Cheese or fresh Salsa)

RECIPE

INGREDIENTS

• 2 Tablespoons Butter
• 4 ounces Hoop Cheese rinds cut off and the cheese shredded
• 1/2 medium Sweet Onion diced
• 1 Carrot Peeled and diced
• 1 long Celery Stalk diced
• 4 cloves Garlic minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Ground Nutmeg
• Pinch of Crushed Red Pepper Flake
• 1 20 ounce can Diced Tomatoes with juice
• 2 Tablespoons Tomato Paste
• 6 cups Chicken or Vegetable Stock

DIRECTIONS

Melt the Butter in a stock pot over medium heat. When the Butter is bubbly, add the Celery, Carrot and Onion and stir to blend. Season with the Salt, Pepper, Nutmeg and Red Pepper Flake and cook the Mirepoix for about 10 minutes until the Vegetables begin to soften. Add the Garlic and continue cooking for 1-2 minutes longer until the Garlic is softened and fragrant. Increase the heat to medium high and add the Tomatoes, Tomato Paste, and Chicken or Vegetable Stock and stir to blend. Bring the Soup to a boil stirring occasionally. When the Soup reaches a rolling boil, reduce the heat back down to medium and add the Hoop Cheese Rinds. 

Simmer the Soup for about 30 minutes until the vegetables are very soft. Remove the Cheese Rinds from the soup and discard them. Using an immersion blender*, puree’ the souping until it is smooth and creamy.

*If using a regular blender, either cool the soup prior to pureeing or puree’ in small batches covering the top with a kitchen towel to prevent potential splatter and burning.

Ladle the Soup into bowls, garnish with some the shredded Hoop Cheese and serve.

RECIPE

INGREDIENTS

• 2 Tablespoons Butter
• 4 Large Carrots peeled and cut into 1 inch pieces
• 1 Large sweet Potato peeled and cut into 1 inch pieces
• 2 Celery stalks sliced
• 3 Garlic cloves minced
• 1/2 Large Sweet Onion diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons Curry Powder
• Pinch Ground Cinnamon
• 4-5 cups Chicken or Vegetable Stock
• 2 Tablespoons Cream of Coconut (such as Coco Lopez)

DIRECTIONS

In a Stock Pot over medium heat, melt the butter. When the Butter is foamy, add the Celery, Onion, and Ginger and stir to blend. Season the vegetables with the salt, Pepper, Curry Powder and Ground Cinnamon and stir to coat. Cook the seasoned vegetables stirring occasionally for about 10 minutes until they begin to soften. Add the garlic and cook for an additional 1 minute until fragrant. Add the Carrots and Sweet Potato and stir to blend with the other vegetables. Increase the heat to medium high and add the Chicken or Vegetable Stock stirring to mix well with the vegetables and seasonings and bring to a boil. Once the soup has reached a rolling boil, turn the heat down to medium low and simmer for 25-30 minutes until the vegetables are very soft. Remove from the heat, add the Cream of Coconut and using an immersion blender*, puree’ the Soup until it is very smooth. Adjust the texture of the Soup with additional stock if necessary. Ladle into bowls and serve.

*Note: If using a regular blender to puree’ the Soup, either cool the Soup completely before blending or puree’ in small batches holding down the blender top with a kitchen towel to prevent scalding yourself.

RECIPE

FOR THE EVERYTHING CROUTONS

INGREDIENTS

• 4 1 inch slices French Bread cut into 3/4 inch cubes
• 4 Tablespoons Butter melted
• 1/4 cup Everything Bagel Seasoning

DIRECTIONS

Preheat the oven to 350 degrees.In a mixing bowl, toss the Bread cubes with the melted Butter and Everything Bagel Seasoning.

Transfer the coated Bread cubes to a baking sheet lined with parchment. Toss and press the Bread cubes to further adhere the seasoning. Spread into a single layer and bake for 12-15 minutes until crisp.

FOR THE REUBEN SOUP

INGREDIENTS

• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 8 ounces Cooked Roast Beef or Corned Beef diced
• 2 Carrots peeled and diced
• 2 stalks Celery diced
• 1/2 sweet Onion diced
• 2 cloves fresh Garlic minced
• 1 Russet Potato peeled and died
• 2 Tablespoons All Purpose Flour
• 1 cup Sauerkraut
• 3 Cups Beef Broth
• 3 ounces Swiss Cheese grated
• 1 cup Half and Half

DIRECTIONS

In a stock pot over medium heat malt the Butter and season with the Salt and Pepper. When the Butter is foamy, add the Carrots, Celery and Onion and stir to blend with the Butter and the seasonings. Cook the Mirepoix for about 10 minutes stirring often until slightly softened. Add the garlic and stir to blend. Continue cooking for an additional minute or so. Add the Potatoes. Sprinkle the vegetables with the Flour and stir constantly while adding the Beef Broth. Increase the heat to medium high and stir the soup constantly until it reaches a boil and becomes slightly thickened. Reduce the heat back to medium and simmer the Soup for 20-30 minutes stirring occasionally until the vegetables are very soft. At this point, add the Meat and Sauerkraut and stir until heated through. Add the Swiss Cheese and the Half and Half and stir util the cheese is melted and the soup is warmed through. Ladle the Ruben Soup into bowls and top with the Everything Croutons.

RECIPE

INGREDIENTS

• 1 pound Sweet or Hot Italian Sausage par cooked and sliced
• 2 Tablespoons Olive Oil
• 2 Carrots peeled and sliced
• 2 stalks Celery sliced
• 1/2 Sweet Onion diced
• 2 cloves Fresh Garlic minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Dried Basil
• 1 Tablespoon Dried Chives
• 2 teaspoons Ground Cumin
• Pinch of Crushed Red Pepper Flake
• 2 Russet Potatoes peeled and cut into 3/4 inch cubes
• 1/2 bunch Kale tough stems removed and roughly chopped
• 1 can diced Tomatoes with juice
• 1 can small White Beans rinsed and drained
• 2 cups Chicken Broth
• 2 cups Beef Broth

DIRECTIONS

Heat the Olive Oil In a stock pot over medium heat. Add the Onion, Carrot and Celery and stir to mix. Season the Mirepoix with the Salt, Black Pepper, Basil, Chives, Cumin and Red Pepper Flake and cook stirring occasionally for about 8-10 minutes until the vegetables begin to soften. Add the Garlic and Potatoes and stir, then pour in the Chicken and Beef Broth. Increase the heat to medium high and bring the Soup to a boil. Once boiling, turn the heat back down to medium. Add the Sausage and Tomatoes and simmer for about 20 minutes until all of the vegetables are soft and the Sausage is fully cooked. With the heat still on, add the Kale and Beans and continue to simmer about 8 more minutes until the Kale is cooked. Remove from the heat, Ladle into bowls and serve.

RECIPE

INGREDIENTS

• 3 Slices Bacon diced
• 3 Broccoli stalks Florets cut into small pieces
• 1 small head of Cauliflower Florets cut into small pieces
• 1/2 Medium Sweet Onion diced
• 2 stalks Celery diced
• 2 Carrots peeled and diced
• 2 Garlic cloves minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch Crushed Red Pepper Flake
• 3 cups Chicken Stock
• 1 1/2 cups Velveeta cheese chunks (or Cheddar or American cheese)

DIRECTIONS

In a stock Pot over medium heat cook the bacon stirring frequently until crispy (about 8-10 minutes). Remove the Bacon from the pot with a slotted spoon and drain on paper towels leaving the fat in the pot. Deglaze the pot with a little of the chicken stock to make scraping up the browned bits easier. Add the diced Onion, Celery and Carrot to the pan and stir about 10 minutes until the vegetables begin to soften. Season with salt, Pepper and Crushed Red Pepper Flake and stir about 10 more minutes until the Mirepoix is very soft. Add the Broccoli and Cauliflower pieces and stir to incorporate with the Aromatics. Add the Chicken Stock and increase the heat to medium high. Bring the soup to a boil. Reduce the heat to medium and simmer the Soup for about 12-15 minutes until the vegetables are very soft. Remove 1/3 of the soup to a bowl and set aside. Using an Immersion Blender puree’ the soup in the pot until smooth. If you don’t have an Immersion Blender, puree’ the soup in the pot in small batches in a traditional blender using a kitchen towel over the cover to prevent splash over and possible burns. Add the reserved Soup back into the pot with the puree’ and stir to blend. With the heat still on, add the Bacon and Velveeta Cheese and stir constantly until all the cheese is melted. Ladle into bowl(s) and serve.

RECIPE

INGREDIENTS

2 Tablespoons Olive Oil

1/2 Sweet Onion diced

3 Celery Stalks sliced

2 Carrots peeled and sliced

1 large Sweet Potato peeled and cut into 1/2 inch cubes

4 cloves Fresh Garlic minced

1 inch piece Fresh Ginger minced or microplaned

2 Handfuls Baby Spinach Leaves

1-2 Tablespoons Fresh Cilantro (optional)

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 Tablespoon Curry Powder

1/2 teaspoon Ground Cinnamon

Pinch Crushed Red Pepper Flake

1 Cup Lentils

1/2 Cup Cream of Coconut

4 Cups Chicken or Vegetable Stock

DIRECTIONS

Heat the Olive Oil over medium heat. Add the Onion, Celery, Carrot, and Sweet Potato and stir to blend. Cook and stir for 5 minutes then season with the Salt, Pepper, Curry Powder, Cinnamon, Red Pepper Flake, and Cilantro (if using). Stir in the Garlic and Ginger and continue to cook, stirring occasionally for about 15 minutes until the vegetables are slightly softened. Add the Lentils and Chicken or Vegetable Stock and stir. Increase the heat to medium high and bring the soup to a boil. Reduce the heat to medium low and simmer for 15 minutes, stirring occasionally. At the 15 minute mark, add the Cream of Coconut and continue to simmer for an additional 15 minutes until the Vegetables and the Lentils are very soft. Turn off the heat and add the Baby Spinach leaves and stir until wilted. Ladle the Curried Lentil and Sweet Potato Soup into bowls and serve.

RECIPE

INGREDIENTS

1/2 Pound Sea Scallops tough muscle removed and cut in half

3 slices Bacon diced

1/2 Sweet Onion diced

2 Celery stalks diced

1 cup Potatoes cubed and cooked

1 teaspoon Salt

1/2 teaspoon Black Pepper

Pinch of Crushed Red Pepper Flake (optional)

2 Tablespoons All Purpose Flour

2 Cups Chicken or Fish Stock

1-2 Cups Cream or Half and Half

DIECTIONS

In a large sauce pan over medium high heat, cook the Bacon 5-8 minutes until crispy. Remove from the pan using a slotted spoon and drain on paper towels leaving the fat in the pan. Reduce the heat to medium and add the Onions, Celery and seasonings. Cook for 10-15 minutes stirring  frequently until the vegetables are very soft. Sprinkle with the flour and stir constantly to completely coat them and create a roux. Cook an additional 3-5 minutes to reduce the starchiness of the flour. Add the Chicken or Fish Stock and cook stirring constantly until the soup begins to thicken. Once the Chowder reaches the boiling point it should be quite thick. Stir in the Scallops and cooked Potatoes. Continue cooking the Chowder until the Scallops are slightly firm and the Potatoes are heated through. Add the Cream or Half and Half and continue cooking , stirring frequently until the Chowder has reached your desired thickness. Ladle the Chowder into bowls, top with the cooked Bacon and Serve.

RECIPE

INGREDIENTS

• 3 Chicken Thighs cooked and shredded (or your choice of chicken)
• 1 Cup Wild Rice cooked according to package directions
• 1 Sweet Onion diced
• 2 Carrots peeled and diced
• 2 Celery stalks diced
• 3-4 Kale leaves stem removed and roughly chopped
• 4 cloves Garlic minced
• 3 Tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon dried Tarragon
• 1 Tablespoon dried Chives
• 2 Tablespoons All Purpose Flour
• 3 Cups Chicken Stock
• 1-2 Cups Half and Half
• 1 Tablespoon Worcestershire Sauce

DIRECTIONS

In a large pot, melt the Butter over medium heat. When the Butter is bubbling, add the diced Onions, Carrots and Celery. Cook the Mirepoix 10-12 minutes stirring occasionally until the vegetables are quite soft. Add the Garlic and stir for about 2 minutes until fragrant. Sprinkle the flour over the Mirepoix and stir to incorporate. Continue coking 1-2 minutes longer to eliminate the starchyness. Pour the Chicken Stock and Worcestershire Sauce into the pot and stir constantly until the soup begins to thicken. Add the pulled Chicken and the Kale and stir to blend. Continue cooking for about 5 minutes until the Kale is tender. At this point the Soup should be quite thick. Add the Half and Half and cook, stirring occasionally until the Half and Half is heated through. Add more Chicken Stock or Half and Half (or both ) to bring the Creamy Chicken Kale and Wild Rice Soup to your desired consistency.