Articles with 'bay leaves'


Creamy Navy Bean Soup

 

 

  • 1 1/2 cups navy beans (or other white beans) soaked overnight
  • 5 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 pieces naturally cured pastured bacon
  • 1 leek, peeled and diced
  • 2 new or red potatoes, diced
  • 3 celery stalk, diced
  • 2 carrots, diced
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried thyme
  • 1 tsp. Sea salt or to taste
  • Black pepper (to taste)

Discard soaking water from beans and cook with 5 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer.  Cook 1 hour.  Fry the bacon and chop into small pieces. In the bacon fat, saute the leeks, celery and carrots. Add vegetables to the soup. Add 1 tsp. sea salt and potatoes and continue cooking 25-30 minutes.  Season with sea salt and black pepper to taste.

(6 votes, average: 4.50 out of 5)
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Savory Winter Squash Soup

 

Savory Winter Squash Soup

  • 2 tbsp. grass-fed butter
  • 1 onion, peeled and chopped into chunks
  • 5 cups chicken stock (can use turkey or duck stock, or water)
  • 1 large butternut squash, peeled and seeded
  • 2 bay leaves
  • 1 pinch dried savory (can use thyme)
  • 1-2 tsp. sea salt
  • 2 tbsp. dry-roasted pumpkin seeds

In a soup pot, saute onion until wilted. Add chicken stock, squash, bay leaves, savory and sea salt.  Bring to a boil. Cover and cook on medium heat 15-20 minutes.  Remove the bay leaves and discard. With a slotted spoon, take the squash and onion and puree in a food processor or blender, then add back to soup.  Garnish individual bowls with toasted pumpkin seeds.

(No Ratings Yet)
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Creamy Cannelini Beans & Kale Soup with Herbed Garlic Toast

 

Creamy Cannelini Beans and Kale Soup

  • 1 1/2 cups cannelini beans soaked overnight
  • 3 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 4-5 kale leaves, chopped
  • 4 cups water, vegetable or chicken stock
  • 1/4 tsp. dried rosemary
  • 1 tsp. dried thyme
  • Sea salt and black pepper (to taste)

Discard soaking water from beans and cook with 3 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer for 1 hour and 15 minutes.  Add 1 tsp. sea salt and continue cooking 30 minutes.  In a separate pot, saute onion and garlic in olive oil for 2-3 minutes.  Add kale and cook until wilted.  Add 4 cups chicken stock, rosemary, and thyme.  Add the cooked beans (puree 1/2 the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency). Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes.  Season with sea salt and black pepper to taste. Garnish with Herbed Garlic Toast.

Herbed Garlic Toast

  • 1 small whole grain baguette
  • 2-3 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • ½ tsp. dried rosemary
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • Sea salt and freshly ground black pepper

Preheat oven to 350°.  Cut whole grain baguette into ½ inch thick round slices.  Put the sliced bread onto a baking sheet and drizzle generously with olive oil.  Sprinkle a little bit of minced garlic, rosemary, thyme and oregano onto the bread.  Season with sea salt and black pepper.  Place into the oven and toast the bread until lightly browned (5-7 minutes).

(35 votes, average: 3.43 out of 5)
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Grass Fed Beef Stew and Winter Vegetables

 

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  • ½ tbsp. olive oil
  • 1 onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 small celeriac root, peeled and chopped
  • 1 turnip, chopped
  • 1 carrot, chopped
  • 1 yukon gold potato, chopped
  • ¾ pound grass-fed beef chuck, cubed
  • Cumin
  • Black pepper
  • 2 bay leaves
  • 4 cups beef stock (or water)
  • 1 cup red or white wine
  • 1 tsp. sea salt (and then season to taste)
  • Parsley, minced
  1. In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
  2. Season the cubed meat with cumin, black pepper, and sea salt.
  3. In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
  4. Add the meat and the juices to the soup pot, plus bay leaves, beef stock, wine and salt.
  5. Bring to a boil.
  6. Cover and reduce heat to low.
  7. Simmer 35-40 minutes.
  8. Add celeriac root, turnip, carrots and potato and continue cooking 25-30 minutes.
  9. Garnish with parsley.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(2 votes, average: 4.00 out of 5)
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Caramelized Onion Soup

 

  • 3-4 large onions (Vidalia, yellow, white, or red), peeled and diced or sliced into half moons
  • 1 tablespoon duck or chicken fat, olive oil, or butter
  • 2 garlic cloves, peeled and minced
  • 1/3 cup Mirin rice cooking wine (or any sweet white wine)
  • 5 cups duck stock or beef stock
  • 1 tbsp. fresh thyme or 1 tsp. teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon sea salt
  • Whole grain bread
  • Grated Gruyere Cheese (or cheese of your choice)

In a skillet over low heat, sauté onions in duck fat for 10-15 minutes.

Stir the onions a few times to ensure they do not burn.

Add mirin and garlic, and continue cooking 15-20 minutes until onions caramelize and turn light brown.  Do not let them burn.

Add stock, thyme, bay leaves, and sea salt, and bring to a boil.

Cover and reduce heat to medium-low for 15 minutes.

Adjust seasonings if needed. Remove and discard bay leaves before serving.

Sprinkle grated cheese on top of individual pieces of bread and place into a heated oven (375-400 degrees). Bake five minutes or until cheese melts.

Put one slice of cheesy bread in each bowl of soup.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(11 votes, average: 3.82 out of 5)
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Spicy Stewed Chicken with Turnips and Onions

 

  • 1 whole chicken (pastured, naturally raised, organic) broken down (legs, thighs, wings)
  • 1 tsp. each Sea salt and cumin
  • ¼ tsp. each black pepper and smoked paprika
  • 2 pinches cayenne pepper
  • 1 tbsp. coconut oil or other oil
  • 1 large onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 cup chicken stock
  • 1 cup white wine
  • 2 bay leaves
  • ½ tsp. dried thyme
  • 2 turnips, diced
  • ¼ cup parsley, minced


  1. Combine sea salt, cumin, black pepper, smoked paprika and cayenne.
  2. Coat the chicken with seasoning.
  3. Saute chicken pieces in coconut oil until lightly browned on both sides
  4. Add onion, garlic and turnips, chicken stock, wine, bay leaves and thyme
  5. Bring ingredients to a boil
  6. Cover and reduce flame to medium low for 40-50 minutes or until liquid is reduced by half
  7. Garnish with minced parsley
(12 votes, average: 3.58 out of 5)
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Appaloosa Beans with Heritage Pork Sausage

 
  • 1½ cups appaloosa beans, soaked overnight (can substitute pinto or other medium sized beans)
  • 3 cups water
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 2 onions, peeled and diced
  • 5 garlic cloves, peeled and minced
  • 1 tbsp. fresh oregano (1 tsp. dried oregano)
  • 1/2 cup chicken stock (or water)
  • 5-6 oz heritage pork sausage, diced
  • 1 1/2 tsp. sea salt
  • Fresh black pepper
  • 1 tbsp. fresh parsley, minced

Discard soaking water from beans.  Add 3 cups fresh water and bring peas to a boil.  Skim and discard foam that rises to the top.  Add bay leaves, cover and simmer on low heat for one hour. Add 1 tsp. sea salt and continue cooking 15-20 minutes or until beans soften. In a deep frying pan saute sausage in a little olive oil until cooked. Remove sausage from the pan and set aside.  Put onion and garlic into the frying pan and cook 2-3 minutes.  Add cooked beans, bay leaves, chicken stock, and oregano to the pan. Put sausage back into the pan, too.  Season the dish with remaining sea salt (1/2 tsp.) and black pepper.  Adjust to taste.  Cover and cook on medium/low heat 15-20 minutes.  Garnish with fresh parsley.

(3 votes, average: 3.67 out of 5)
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Black Eyed Peas with Chorizo

 

  • 1 1/2 cups Black Eyed Peas, soaked overnight (or two 15oz cans, rinsed)
  • 3 cups water
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 2 onions, peeled and diced
  • 5 garlic cloves, peeled and minced
  • 1 tbsp. fresh oregano (1 tsp. dried oregano)
  • 1 1/2 cups chicken stock (or water)
  • 3-4 oz chorizo, diced (or turkey sausage)
  • 1 1/2 tsp. sea salt
  • Fresh black pepper
  • 1 tbsp. fresh parsley, minced

Discard soaking water from black eyed peas.  Add 3 cups fresh water and bring peas to a boil.  Skim and discard foam that rises to the top.  Add bay leaves, cover and simmer on low flame one hour. Add 1 tsp. sea salt and continue cooking 15-20 minutes or until beans soften. In a deep frying pan saute onion and garlic 2-3 minutes.  Add cooked beans and bay leaves, chicken stock, oregano and chorizo.  Season the dish with remaining sea salt (1/2 tsp.) and black pepper.  Adjust to taste.  Cover and cook on medium/low heat 15 minutes.  Garnish with fresh parsley.

(21 votes, average: 3.67 out of 5)
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Lentils and Sausage with Sauteed Leeks and Spinach

 
  • 1 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • 1 large leek, cleaned and chopped
  • 1/2 bunch spinach, cleaned and chopped
  • 2 tbsp. fresh thyme
  • 2 cups dried lentils, soaked overnight
  • 3 1/2 cups water
  • 2 bay leaves
  • 3-4 chicken sausage links (or pork, turkey, tofu, etc.), diced
  • 1 tsp. sea salt

Saute garlic and leek 1-2 minutes. Add spinach and cook until wilted or 3-5 minutes.  Add thyme, lentils (discard lentil soaking water), 3 1/2 cups fresh water and bay leaves.  Bring to a boil, cover and simmer on low flame for 30 minutes.  Add diced sausage and sea salt.  Continue cooking 30 more minutes, or until lentils are soft.  Makes 8-10 servings.  Spoon lentils on top of basic brown rice.

(No Ratings Yet)
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Lentil Stew with Spinach & Feta Sausage

 
  • 1 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • 1 leek, cleaned and chopped
  • 1/2 celeriac root, peeled and diced
  • 1½ tbsp. fresh thyme or 1-2 tsp. dried thyme
  • 2 cups dried french lentils, soaked overnight
  • 5-6 cups water
  • 2 bay leaves
  • 2-3 spinach & feta sausage links, diced (can use pork, turkey, etc.)
  • 2 carrots, diced
  • 1 tsp. sea salt

Saute garlic and leek 1-2 minutes. Add thyme, lentils (discard lentil soaking water), 5 cups fresh water, celeriac root and bay leaves.  Bring to a boil, cover and simmer on low heat for 30 minutes.  Add diced sausage, carrots, celery and sea salt.  Continue cooking 20-25 minutes, or until lentils soften. Season to taste.

(1 votes, average: 5.00 out of 5)
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