Place the olive oil in a large sauce pan over medium heat. Add the onion and cook for about 5 minutes, then add the celery and carrots.
Cook, stirring frequently, for about 5 minutes, then add the ham.
Cook, stirring frequently, for about 5 minutes more, then add the salt, pepper, lentils, sage, bay leaves, thyme, chicken stock and water.
Stir well and reduce the heat to medium-low. Cook for about 45 minutes until the lentils are soft.
Place 8 cups water in a medium sauce pan over high heat.
Add the split peas and reduce the heat to a simmer.
Cook the peas for 40 minutes. Stir occasionally.
Drain and set aside.
Place the olive oil in a large stock pot over medium high heat.
Slice the kielbasa lengthwise and then again into quarters and then slice crosswise about 1/4 inch thick.
Add the kielbasa to the pan and cook for about 5 minutes. Stir frequently.
Add the onions and celery and cook for about five minutes. Stir frequently.
Add the sauerkraut, vegetable stock, bay leaves, cabbage, pepper, and 4 cups of water.
Reduce the heat and simmer for 45 minutes. Stir occasionally.
Add the cooked split peas.
Stir gently and cook for another 15 minutes.
Serve.
Place the diced bacon in a large sauce pan over medium high heat.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 2 minutes, until the onion begin to soften.
Add the celery, carrots and parsnip.
Cook for about 2 minutes. Stir frequently.
Add the potatos, water, chili powder, cumin, paprika and pepper.
Cover, reduce the heat to low and let the soup simmer for about 40 minutes. Stir occasionally.
When the potatoes are soft, remove the soup from the heat.
Stir and let cool for about 3 minutes.
Stir in the cheeses until melted.
Serve.
Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for a few minutes until slightly soft.
Add the turnip, carrots, celery and cook for about 5 minutes, stirring frequently. Add the sausage, paprika and sage. Cook for about two minutes until the sausage is not pink.
Add the chick peas, water, salt and pepper. Cover the pot and reduce the heat to low. Simmer, stirring occasionally, for at least 45 minutes. Add more water 1/2 cup at a time as needed.
Place the flour in a large skillet over medium high heat.
Cook for 10 to 20 minutes. Shake the pan frequently and watch carefully so the flour browns but does not burn.
Set aside.
Place the sausage in a stock pot over medium high heat. Cook, stirring frequently, for about 2 minutes.
Add the chicken thighs and cook for about 5 minutes. Stir frequently.
Add the olive oil to the pan and stir well.
Add the onions, celery and peppers.
Cook for about ten minutes. Stir frequently.
Add the browned flour and stir to blend into the veggies and chicken mixture.
Slowly add the water while stirring continuously.
Add the stock, Worcestershire, gumbo file, thyme, Tabasco, Creole seasoning, chicken, sausage, and bay leaves.
Stir well and cover partially.
Reduce the heat and simmer for 2 1/2 hours. Stir about every 30 minutes.
Serve over brown rice.
Place the olive oil in a large stockpot over medium heat.
Add the sausage and pork and cook for about 5 minutes until browned.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the celery and pepper and cook for about 3 minutes. Stir frequently.
Add the black eyed peas, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt, and water.
Stir, cover and set the heat to simmer and cook for at least 60 to 90 minutes. Stir occasionally.
Serve over Brown Rice.
Preheat the oven to 325°F.
Place the bacon in a large pot or Dutch oven over medium high heat.
Cook for about 2 minutes, stirring frequently.
Add the onions and cook for about 3 minutes, stirring frequently.
Add the carrots and cook for 1 minute.
Add the pork tenderloin and cook for 3 minutes. Stir frequently.
Add the black eyed peas, salt, pepper, sage, vegetable stock, and maple syrup.
Stir, cover and place in the oven. Stir every 20 minutes or so.
After the stew has cooked for 80 minutes, add the kale.
Cook for 20 minutes and serve.
Place the olive oil in a medium saucepan over high heat.
Add the beef and cook for about 5 minutes until browned. Stir frequently.
Add the onion and cook, stirring frequently, for about 5 minutes.
Add the celery and cook, stirring frequently, for about 5 minutes.
Add the water, vegetable stock, black beans (including the water), allspice, cinnamon, oregano, cumin, chili powder, salt, chipotle, tomato paste, cocoa or coffee, and chocolate.
Stir, and when the chili comes to a slow boil, reduce the heat and simmer for at least 90 minutes. Stir occasionally.
Preheat oven to 400°F.
Mix flour, salt and pepper in a paper bag.
Toss the cubes of flank steak in the flour, coating well.
Place a large saucepan or dutch oven over high heat.
Add 1 tablespoon of the olive oil and swirl to coat.
Add 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.
Do not overcrowd the beef or the meat will steam and not brown.
Remove the meat to a plate as it browns.
Add another 1 tablespoon of the olive oil and swirl to coat.
Add the remaining 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.
Remove the meat to a plate as it browns.
Add the remaining 1 tablespoon olive oil to the pan and swirl to coat.
Add the onions to the pan and cook until translucent.
Add the lemon juice and Worcestershire sauce to the skillet and deglaze the pan, scraping up anything stuck to the bottom of the pan.
Add browned beef cubes, carrots, bay leaves, potatoes, allspice and water to the stock-pot.
Place covered pot in the oven and reduce heat to 400°F.
Cook for one hour stirring gently every fifteen minutes.
Place a large sauce pan over medium high heat.
Add the diced bacon and cook for about 10 minutes. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the carrot and celery and cook for 2 minutes. Stir frequently.
Add the beans with the liquid from the can, vegetable stock, water, salt and pepper.
Stir and when the soup comes to a boil reduce the heat to low.
Cover and simmer for 30 minutes. Stir occasionally.
Add the tomato paste and paprika.
Uncover and cook for another 30 minutes. Stir occasionally.
Serve.
