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 olive oil in a medium stock pot over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.
Reduce the heat until the soup is simmering.
Cook for about 45 minutes. Stir occasionally.
Serve topped with crumbled tortilla chips.
Place the olive oil in a medium stock pot over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.
Reduce the heat until the soup is simmering.
Cook for about 45 minutes. Stir occasionally.
Serve topped with crumbled tortilla chips.
Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.
When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.
Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.
Reduce the heat an let simmer for 45 minutes. Stir occasionally.
Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.
Drain the noodles and place in the bottom of serving bowls. Add the parsley and then top with the soup. Serve.
Place the olive oil in a medium sauce pan over medium high heat.
Add the onion and celery.
Cook for 3 to 5 minutes, then add the chicken.
Brown the chicken on all sides. Stir frequently.
Add the chickpeas, tomatoes, salt, water, pepper, turmeric, cinnamon, ginger, and paprika.
Reduce the heat to medium-low and simmer the stew, uncovered, for about 45 minutes. Stir occasionally.
Add the lentils, and if there are any celery leaves left from the ribs of celery, chop them coarsely and add to the soup.
Simmer, stirring occasionally, until the lentils are cooked (about 15-30 minutes – important to taste!).
Serve.
Place the olive oil in a medium stock pot over medium-high heat.
Add diced chicken and cook for about 3 to 5 minutes until lightly browned.
Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.
Add the sweet potato, tomatoes, tomato paste and stock.
Add the chili powder, cumin, oregano, cinnamon and salt.
Adjust the heat to medium-high heat and bring to a slight boil.
Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.
Add the zucchini and cook for 5 minutes.
Add the spinach and cook for 2 minutes to wilt spinach.
Remove from heat.
Top with cilantro and serve.
Melt butter in a medium stock pot over medium low heat.
Add the minced garlic and onion and cook very gently. Stir frequently and do not allow to brown.
After about ten minutes the onions will be translucent and slightly soft.
Add the corn, white beans, vegetable stock, salt, and pepper.
Simmer over very low heat for about 45 minutes. Do not allow the soup to boil.
Add the fresh thyme and cook for fifteen minutes longer.
Remove from heat and allow to cool, then puree until smooth. Chill.
While the soup is chilling, place the water in a shallow pan fitted with a steamer over high heat.
When the water boils, add the shrimp and cook for 5 to 7 minutes. Remove and chill.
When the shrimp are cool, combine them with the diced avocado, tomatoes, olive oil, vinegar, salt, and pepper.
Fold together gently and chill.
When ready to serve, ladle the soup into bowls and top with the tomato-shrimp mixture.
Place the olive oil in a large skillet over medium high heat.
Add the garlic and ginger.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the ground lamb and cook until browned.
Ad the coriander, garam masala, turmeric, chili powder, salt, and pepper. Stir.
Add 3 cups of water.
Stir, cover and simmer for 40 minutes.
Add the lentils and 1 cup water.
Reduce the heat to medium low so that the stew is simmering.
Cook for about 20 minutes, or until the lentils are tender. They will cook quickly! Add more water, 1/4 cup at a time, if needed. The mixture should be thick.
Remove from heat and stir in the yogurt and cilantro.
Serve.
Preheat the oven to 325°F.
Using a citrus zester or a knife zest the lemon. (This will be about a tablespoon.)
After the lemon is zested juice it.
Place the onion, chicken, lemon juice, lemon zest, rosemary, honey, salt and pepper in a large skillet.
Cover the skillet and place in the oven.
Cook for 40 minutes. Stir occasionally.
Add the carrots, garlic and stock.
Stir and return the pot to the oven for another 120 minutes.
While the soup is in the oven for the second time place the water in a stock pot over high heat.
When it boils add the pasta.
Cook until just done – about 15 to 20 minutes.
Drain the pasta and add to the soup. Stir gently.
Serve.
Preheat the oven to 325°F.
Wrap the potatoes in foil and place in the preheated oven.
Place the bacon in a pan and place the pan in the oven. Cook on one side for about 10 minutes and turn the bacon. Cook on the other side for 10 minutes. Remove the pan from the oven and place the bacon on a paper towel to drain.
Slice the white part off of the green onion and reserve the green parts for later (put them in the refrigerator). Place them in the pan with the rendered fat from the bacon and return the pan to the oven.
Roast the onions for about 15 minutes. Toss once or twice.
Remove the green onions from the oven and place on the paper towel with the bacon to cool.
When the bacon and onions are cool, cut them into small dice.
Place them back in the pan with the bacon fat.
When the potatoes are done (about an hour) remove them from the oven and let them cool.
Slice the potatoes in half and scoop out the flesh. Add it to the pan.
Coarsely chop the potato skin into about 1/4 inch pieces. Add the potato skin to the pan.
Add the milk, water, buttermilk, and pepper to the pan.
Slice the tops of the green onions crosswise. Add them to the soup and stir until well blended.
Reheat gently over medium heat.
Serve the soup topped with the shredded cheese.
