Garden Vegetable Soup

1 spray cooking spray

1 c. sliced carrots

1/2 c. diced onions

4 minced garlic cloves

6 c. beef, chicken, or vegetable broth

2 c. diced green cabbage

2 c. chopped spinach

2 Tbsp. tomato paste

1 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. salt

2 c. diced zucchini

Spray large saucepan with cooking spray; heat.  Saute carrot, onion, and garlic o ver low heat until soft, about 5 minutes.  Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil.  Reduce heat; simmer, covered, about 15 minuts. Stir in zucchini; cook 3-4 minutes more. Serve hot.

Blaine's Favorite Tortilla Soup

 

3 Roma tomatoes
2 Tbsp. taco seasoning
1 2"x2" cube of sharp cheddar cheese
1 small slice of jalapeno pepper
3 sprigs cilantro
1/2 tsp. garlic salt
1/3 large carrot
2 Tbsp. onion

1 tsp. chicken boullion
1/4 tsp. black pepper
2 c. hot water
1/2 c. tortilla chips

Place all ingredients except chips in BlendTec or VitaMix blender.  Press Soups button.  Add tortilla chips.  Press the pulse button 3 times to blend chips.  

(May also add any combination of chips, corn, or beans.)

Dal

1 Tbsp. olive oil
1 c. onion, chopped
1 Tbsp. fresh ginger, peeled, minced
1 tsp. cumin seed
1 tsp. turmeric, ground
1/2 tsp. red pepper, crushed
4 garlic cloves, minced
2 c. cauliflower florets, chopped
2 1/2 c. water
1 c. dried lentils
2 Tbsp. fresh lime juice
1 Tbsp. fresh cilantro, minced
3/4 tsp. salt
6 c. cooked basmati rice or 6 c. long grain rice, cooked

Directions:  Heat olive oil in large saucepan over medium-high heat.  Add onion, ginger, cumin, turmeric, red peppers and garlic.  Saute 2 minutes.  Add cauliflower; saute 1 minute.  Stir in water and lentils; bring to a boil.  Cover, reduce heat, and simmer 35 minutes or until lentils are tender.  Stir in lime juice, cilantro, and salt.  Serve 1 c. lentil mixture with 1 c. rice.

Vegetable Curry

2 Tbsp. canola oil 
1 large yellow onion, finely diced 
4 medium cloves garlic, minced 
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.) 
1 Tbs. ground coriander 
1-1/2 tsp. ground cumin 
3/4 tsp. ground turmeric 
1/2 tsp. cayenne 
1 Tbs. tomato paste 
2 cups lower-salt chicken broth or vegetable broth 
1 cup light coconut milk 
One 3-inch cinnamon stick 
Fine sea salt and freshly ground black pepper 
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups) 
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup) 
One 15-1/2-oz. can chickpeas, drained and rinsed 
4 oz. baby spinach (about 4 lightly packed cups) 
2 Tbs. fresh lime juice 
1 tsp. finely grated lime zest 
2 Tbs. chopped fresh cilantro 

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes,

and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Taco Casserole

1 lb. ground beef
1 small onion, chopped
1 c. (8 oz. bottle) Ortega Thick & Smooth Taco sauce
3/4 c. water
1 can (4 oz.) diced green chiles
1 pkg. (1.25 oz.) taco seasoning mix
Tortilla chips
2 c. shredded mild cheddar cheese

Preheat oven to 375.  Grease 11x7-inch baking dish.  Cook beef and onion until beef is browned; drain.  Stir in taco sauce, water, chiles, and seasoning mix.  Cover over low heat for 3-4 minutes.  Layer half of the chips on the bottom of prepared baking dish.  Cover with half of meat mixture; sprinkle with 1 cup of cheese.  Repeat with remaining ingredients.  Bake for 20-25 minutes or until bubbly and cheese is melted. 

Slow Cooker Pot Roast

1/2 c. A-1 Original Steak Sauce
1/2 c. water
1 pkg. onion-mushroom soup mix
1 boneless beef chuck eye roast (2-2 1/2 lb)
1 lb. baby red potatoes
1 pkg. (1 lb) carrots
1 onion, diced

Mix first three ingredients.  Place meat in slow cooker.  Top with vegetables and sauce; cover.  Cook on LOW 8-9 hours or HIGH 6-7 hours.

Killer Marinara Sauce

 

Olive oil

1 c. minced yellow or white onion 

2 Tbsp. freshly minced garlic

1 (28-oz.) can crushed tomatoes

1/4 c. water

2 Tbsp. tomato paste

2 tsp. honey

1 Tbsp. dried oregano

2 tsp. dried basil

1/2 tsp. crushed red pepper flakes

Salt, to taste

Spread some olive oil in a pan and place over low heat. Add the onion and garlic and cook just until becoming tender (they should not brown), 4 to 6 minutes. Reduce the water heat to lwo and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.