Comfort food, Soups, Stew

Winter Minestrone

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Ingredients:

Olive oil

1 1/2 cups chopped yellow onions

1 can of peas and carrots

2 cups (1/2-inch) diced celery (3 stalks)

1 acorn squash, roasted, peeled, chopped

1 1/2 tablespoons minced garlic (4 cloves)

2-3 Tbsp thyme, rosemary and sage

2 14.5 oz cans diced tomatoes, with juice

4 cups low sodium, fat free chicken broth

1 bay leaf

Kosher salt

Freshly ground black pepper

2 tsp of red pepper flakes (optional)

1 15 oz can of red kidney beans, drained

1 package of Swiss chard.

 

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, peas, celery, garlic, red pepper flakes and herbs and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

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Meanwhile, in an oven preheated to 375F, roast 1 acorn squash

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Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

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Discard the bay leaf. Add the beans and Swiss chard and roasted, cubed squash. Continue to cook till the chard wilts and soup comes to desired consistency.

Serve hot with crusty, buttery bread !

 

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Indian

Samosas

This versatile fried dumpling can be classified as street food to a gourmet appetizer. Either way it is delicious. The filling can change according to taste but traditionally it is savory and vegetarian. I hope you enjoy this recipie.

For the filling:
• 5-7 medium sized russet potatoes cut into small cubes.
• 1.5 cups of frozen petite peas
• Vegetable oil for cooking.
• 1Tbsp whole cumin seeds.
• 1 inch fresh ginger, grated.
• 1Tbsp turmeric powder
• Salt and Sugar to taste
• Chili Powder according to heat tolerance.
• 0.5 cups of peanuts (optional)


Heat oil in a nonstick pot and once it is warm, add the whole cumin seeds. Next add the potatoes, ginger, salt, chili powder, turmeric, salt and sugar and let the potatoes cook. Once the potatoes are half cooked add the peas.

Keep cooking till all the potatoes are soft and cooked through. Adjust the seasoning accordingly.


For the Dough:
• 1 cup flour
• 2 Tbsp vegetable oil
• 8 Tbsp water
• Dash of salt
Mix all the ingredients and knead the dough. Make small balls about a 1-1.5 inches in diameter. On a lightly floured surface roll them out into very thin ovals and cut them down the middle. Use the cut half to shape into a cone and fill it with the potato mixture. Seal the edge with water.

While you are making the samosas, heat enough oil in a pot for deep frying. Once the oil is hot, allow it to cool down and then start frying the samosas in it—this heating and cooling method quickens the frying process without soaking too much oil. Serve hot!