Articles with 'onion'
Lamb Stew with Winter Vegetables
- 1 tbsp. butter or olive oil
- 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
- 2 onions, peeled and quartered
- 3 garlic cloves, peeled and chopped
- 4 cups water or stock
- 1 cup organic red wine
- Dash of cardamom
- Dash of cinnamon
- 1 tsp. dried rosemary
- 2 carrots, chopped into 2-3 inch pieces
- 1 parsnip, chopped into 2-3 inch pieces
- 1 medium potato, chopped into 1-2 inch cubes
- 2 collard green leaves, chopped into bite-sized pieces
- 1 tsp. sea salt
- 1/8 tsp. freshly ground black pepper
- Parsley
In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.
Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.
Cover and reduce heat to medium/low for 45 minutes.
Add carrots, parsnip, and potato and cook 30-40 minutes.
Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.
Season with chopped parsley.
(1 votes, average: 5.00 out of 5)
Loading ...Curried Cauliflower Soup
- 1 tbsp. olive oil
- 1 tbsp. grass-fed unsalted butter
- 1 onion, peeled and chopped
- 5 cups water or chicken stock
- 1 head cauliflower, chopped
- 2 potatoes, peeled and chopped
- 1 tsp. sea salt
- 1 tsp. organic curry powder
- 1/2 tsp. ground organic cardamom
- Freshly ground black pepper (to taste)
- Parsley, minced
Saute onion in olive oil and butter until wilted. Add water, potatoes, cauliflower, sea salt, curry and cardamom. Bring to a boil, cover and lower heat to simmer. Cook 15 minutes or until potatoes soften. Remove vegetables with a slotted spoon and puree in a food processor or blender until creamy (add a little of the soup broth into the food processor). Add the pureed ingredients back into the soup pot and adjust seasoning if needed. Garnish with minced parsley.
(8 votes, average: 4.50 out of 5) Loading ...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.
(5 votes, average: 4.60 out of 5) Loading ...Silky Oyster Chowder
- 2 tbsp. butter
- 1 onion, peeled and diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 4 cups chicken stock
- 2 celery stalks, diced
- 2 carrots, diced
- 1 tsp. sea salt (or to taste)
- 8 oz. shelled whole oysters (can use canned + liquid from can)
- Black pepper
- 1/3 cup heavy cream (or milk)
- 2 strips naturally cured bacon, cooked and diced (optional)
- Parsley, minced
Saute onion 2-3 minutes. Add potato, celery, carrots and chicken stock. Bring to a boil, reduce flame, cover and simmer on medium heat 8-10 minutes. Add sea salt, oysters and freshly ground black pepper and cook 3-4 minutes on medium heat. Finish with heavy cream. Garnish soup with crispy bacon pieces and minced parsley.
(No Ratings Yet) Loading ...Old Fashioned Chicken Soup
- 5 cups chicken stock (or water)
- 1 onion, peeled and diced
- 1/2 medium-sized celeriac root, diced
- 2-3 carrots, cut inot thin rounds
- 1 red potatoe, diced
- Organic/pastured chicken pieces with bones (wings, drumsticks)
- 2 tsp. sea salt
- 1/4 cup parsley
- 2 garlic cloves, peeled and minced
Bring stock, onion, celeraic root, potato, carrots, chicken pieces and sea salt to a boil. Reduce flame, cover and simmer for 35-40 minutes. Add parsley and garlic and continue cooking for 3-5 minutes.
(2 votes, average: 3.50 out of 5) Loading ...One-Pot Hearty Grass-Fed Beef Stew
- 3 tablespoons whole grain flour
- Sea salt
- Freshly ground black pepper
- Cayenne Pepper
- 8-10 ounces grass-fed stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, peeled and cut into thick wedges
- 4 carrots, cut into ½ inch pieces
- 3 small red potatoes, quartered
- 2 celery stalks, in ½ inch dice
- 3-4 button mushrooms, quartered
- 1 cup string beans, cut into 1-inch pieces
- 3 cups beef or chicken stock (can use water)
- ½ cup red wine
- ½ teaspoon dried thyme leaves
Preparation:
- Put flour into a large plastic baggie
- Season with a couple of pinches of sea salt, black pepper, and cayenne pepper
- Drop the beef chunks into the baggie and coat evenly with flour
- In a soup pot, heat oil and sauté beef 1 minute on each side or until lightly browned
- Add onions, carrots, potatoes, celery, mushrooms, stringbeans, stock, wine, thyme and ½ teaspoon seal salt
- Bring to a boil
- Reduce heat to medium-low, cover and cook 45-50 minutes
Slow Cooker Preparation:
- Put all ingredients, except seasoned flour into slow cooker, using 1½ cups of stock instead of 3
- Cover and cook on low temperature for 9 hours, or high temperature for 4½ hours
- One half hour before cooking finishes, combine seasoned flour with a small amount of water (2-3 tablespoons) and add to the liquid in the slow cooker
- Cover and finish cooking until the liquid thickens
Seasonal Recommendation:
During the winter months or in colder weather, replace celery with chopped parsnips, and replace stringbeans with one or two turnips or rutabaga, diced
(1 votes, average: 5.00 out of 5) Loading ...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) Loading ...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).
(33 votes, average: 3.42 out of 5) Loading ...Baked Cremini Mushroom and Cheese Empanadas
Yield 24 empanadas.
Dough
- 1¼ teaspoons sea salt
- 3 cups all purpose flour
- 3½ ounces natural lard (butter or coconut oil)
- 2/3 cup cool water
Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it resembles small crumbles. Slowly add in water and mix until dough forms. Turn dough onto a lightly floured surface and knead until smooth. Form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.
Empanada Filling
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 onion, peeled and minced
- 6 oz. cremini mushrooms, minced
- ½ tsp. dried tarragon
- 1 tsp. fresh thyme
- 3 tbsp. white wine
- Sea salt and black pepper
- 6 ounces gouda cheese, grated
- 1 egg, lightly beaten with 1 tbsp. water
Heat oil and butter in a skillet. Add onion and sauté 1 minute. Add mushrooms, tarragon and thyme and sauté until wilted (5-7 minutes). Add wine, sea salt and black pepper and cook until wine evaporates (2-3 minutes).
Procedure:
Preheat oven to 375°. Roll dough as thin as possible. Cut into 3 inch circles. Place grated cheese toward the center of each circle and top with mushrooms and onions. Leave a ½ inch border around the edges of the dough. Brush egg onto the edges of the dough. Fold dough over to make a half circle and crimp edges. Press a fork onto the edges to create grooves. Lightly brush the outside of the empanada with egg/water mixture. Bake 20 minutes or until lightly browned.
(8 votes, average: 2.88 out of 5) Loading ...Spiced Sweet Potato Soup
- 2 tbsp. grass-fed butter
- 1 onion, peeled and diced
- 3 large sweet potatoes, peeled and chopped
- 4 cups chicken stock (can use veggie stock)
- ½ tsp. cumin
- ¼ tsp. allspice
- ½ tsp. cinnamon
- Dash of nutmeg
- 1 tsp. sea salt
- Freshly ground black pepper
- 1 tbsp. fresh chives, minced
In a soup pot, sauté onion in butter 1-2 minutes. Add sweet potatoes, stock, cumin, allspice, cinnamon, nutmeg, and sea salt. Bring to a boil. Cover and reduce heat to medium and cook 10-12 minutes or until potatoes soften. With a slotted spoon, remove potatoes and onion and puree in a food processor or blender. Add back to the soup and adjust seasoning if needed. Finish with a dash of black pepper. Garnish with minced chives.
(4 votes, average: 4.50 out of 5) Loading ...
