Archive for June, 2014


2 lb. red lentils

1/2 lb. wonder rice (you can use Uncle Ben’s but it would take longer to cook)

salt to taste

1 Tbsp. black pepper

2 Tbsp. ground cumin

2 Tbsp. ground coriander

1 tsp. ground cinnamon

1/2 bulb of garlic, peeled and mashed

1 bunch parsley, chopped

1 bunch cilantro, chopped

2 cups olive oil

2 medium Spanish onions, diced

2 medium carrots, cut into a large dice

1 green pepper, cut into a large dice

4 stalks celery, coarsely sliced

2 heads leeks (white part only) coarsely sliced

1 1/2 gallons water

1. Wash the lentils and rice.

2. To the water, add the red lentils, rice, spices,garlic, parsley, cilantro, carrots, green pepper, celery and leeks.  Cook until tender.

3.  Puree in a food processor or immersion blender until smooth.

4. In a separate skillet saute the diced onions with the olive oil until slightly brown. Add to the vegetable mixture and cook together for another 10 minutes.


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1 jar Mango Peach Salsa (from Costco)

1/2 jar Jack’s Special Salsa (also from Costco, but I used regular salsa when I made it and it worked just fine)

1/4 c. olive oil

Simmer for 10 minutes, then add:

1 1/4 tsp. cumin

2 1/2 qts (80 oz) chicken stock or broth

black beans


5-6 chicken breasts chopped up (my mom just chopped up rotisserie chicken)

Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)

Bring all ingredients to a low boil, stirring as it heats up. Simmer for a few minutes before serving.

Serve with any variety of these:

shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro

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Szechuan Pork

• 1 package noodles
• 2 teaspoons dark sesame oil
• 1 lb pork tenderloin, trimmed and cut into 2-inch strips
• 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
• 1 teaspoon bottled ground fresh ginger
• 3/4 cup red bell pepper strips (about 1 small pepper)
• 1/4 cup fat-free, less-sodium chicken broth
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon peanut butter
• 3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for 2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.

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Hot Dog Chili

1 pound ground beef
1/3 cup beef broth or water
1/2 (10 ounce) can tomato sauce
1/2 cup ketchup
2 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar

1/2 teaspoon onion powder
1 dash Worcestershire sauce
Add Garlic powder and paprika if desired
1. Place ground beef in a large saucepan with water and mash the beef with a potato masher to break apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes.

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• 7 cups chicken broth
• 1 bag great northern beans – prepare according to directions on package
• 1 teaspoon parsley
• 1 teaspoon cumin
• 1 teaspoon oregano
• ¼ teaspoon ground red pepper (or ground cayenne pepper)
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 4 tablespoons olive oil (divided)
• 1¼ pound chicken breast, cubed ~ 1?
• 1 cup onion, diced
• 4 cloves garlic, minced
• 2 tablespoon jalapeno, chopped (about one jalapeno)
• 1 can green chiles
1. In a large stock pot bring chicken broth and beans to a boil.
2. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer.
3. In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
4. In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes.
5. Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
6. Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.

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Pizza Sauce

1 can tomato sauce

1 can tomato paste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon dried basil

1 tablespoon dried oregano

1/2 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Mix all ingredients in sauce pan.  Heat on low for 30 minutes.

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