1 ¼ cups chicken broth (we used Swanson 33% Less Sodium)
½ to ¾ cup instant brown rice (we used ¾ cup)
4 oz. (1 cup) shredded sharp Cheddar cheese
Take a large skillet and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the carrots, lentils and green onions, stirring constantly for 3 to 4 minutes or until the vegetables are crisp-tender. Pour the broth into the skillet and wait for boiling to occur. Once boiling, turn the heat down to low and cover the skillet, letting it simmer for 5 minutes. Take the lid off the skillet just long enough to stir in the rice and then put the lid back on. Continue to simmer for 10 minutes or however long it takes for the veggies to be tender and the liquid has been absorbed. Fluff the rice in the skillet using a fork before taking the skillet off the heat and sprinkling the cheese on afterwards. Put the lid back on the skillet for a minute or two or until all the cheese has melted.
Mommy loves eating this for lunch, it’s a pretty quick and easy dish !
1 serrano pepper, seeded and minced (we used a jalapeño that was put in the serrano basket, we called it a fat serrano)
2 Tbsp. fresh minced ginger
1 Tbsp. red curry powder (we couldn’t find red curry powder in our town so we used Hot Madras Curry Powder)
1 tsp. ground coriander
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. ground red pepper
2 Tbsp. tomato paste
3 cups ½-inch cubed new potatoes
2 cups reduced-sodium chicken broth (we used vegetable broth)
2 cups cauliflower florets
2 Tbsp. cornstarch
2 Tbsp. cold water
2 cups buttermilk
1 (5-oz.) package fresh baby spinach
Hot cooked long-grain rice
Garnish: serrano pepper slices (we used more “fat serranos” and left the seeds in)
Take a large saucepan out and add the butter and oil to it, setting the heat to high. Once the butter’s melted and the oil’s hot, add in the shallots, minced serrano and ginger, stirring constantly for 2 minutes. Add in the following ingredients, stirring constantly for 1 minute afterwards: curry powder, ground coriander, ground cumin, salt, black pepper, and ground red pepper. Now add in the tomato paste, continuing to stir for 30 seconds. Add in the potatoes to the saucepan, stirring as you do so. Turn the heat down to medium and put a lid on the saucepan, letting it cook for 5 minutes, stirring now and then. Take the lid off and add in the broth and cauliflower, turning the heat back up to high and waiting for boiling to occur afterwards. Once boiling, partially put the lid back on the saucepan and turn the heat down to medium-low. Let the food simmer for 6 minutes or however long it takes for the potatoes to get tender*, turning the heat down to low afterwards.
While the potatoes are cooking, mix together the cornstarch and cold water until it’s a smooth mixture. Whisk the cornstarch mixture into the buttermilk. Once the potatoes are tender, slowly stir in the buttermilk mixture into the saucepan until combined. Stir now and then for 2 to 3 minutes or until a simmer occurs.
In batches, stir in the spinach until all of it has wilted (about 2 to 3 minutes). Take the saucepan off the heat and dish the curry out over the rice, garnishing with the serrano slices.
*Our potatoes didn’t feel fully cooked but since they felt like they were close to being tender and there was still going to be at least another 4-6 minutes cook time, we just moved onto the next step.
This is a filling dish that brings a certain sense of comfort especially on a cold day. It has a nice mouthfeel to it, the textures in the dish all work together. If you don’t like spicy food then you’ll like the curry as is but if you like some heat in your food then the garnish is what will bring the heat for you.
6 cups chicken broth (we used Swanson 33% Less Sodium)
2 cups water
2 tsp. red curry paste
5 oz. rice noodles, such as maifun (we used maifun noodles)
1 red bell pepper, thinly sliced
4 scallions, sliced
½ bunch cilantro
1 lime, cut into wedges for serving
Take a medium saucepan out and add to it the chicken, chicken broth, and water, turning the heat up high enough for a simmer to occur. Put a lid on the saucepan (we forgot to do that) and continue to let it simmer for 30 minutes or until the chicken is fully cooked (30 minutes did the job for us). Take the chicken out of the saucepan and let it cool down a little bit before shredding the meat. Leave the chicken meat off to the side for now but put the bones back in the broth. Turn the heat up high enough for the broth to be boiling and allow it to boil until it looks like the broth’s reduced down by about 1/3.
Strain the broth, returning it to the saucepan afterwards. Whisk the curry paste into the broth and set the heat to medium-high, bringing the broth mixture up to a simmer. Add in the bell pepper and noodles, cooking them just long enough for the noodles to get tender (roughly 3 minutes). Mix in the chicken and the soup’s ready !
Top each individual serving with the scallions and cilantro leaves and serve with lime wedges.
This soup tastes okay without the toppings but it’s the toppings and squeezing the lime juice over the soup that really makes it taste a lot better ! Our one issue with this was that they called this spicy but we never got any heat from it.
We got this recipe from a Rachael Ray magazine.
We weren’t paid in any form to promote Rachael Ray or Swanson.
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled (we used chicken)
1 envelope (1.25 ounces) chili seasoning mix (we used hot flavored chili seasoning mix)
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained (we used a can of original Rotel)
1 can (15 ounces) tomato sauce
Take a 3- to 4-quart slow cooker out (we used a 4-quart) and mix together all the ingredients in it except for the tomato sauce and diced tomatoes.
Put the lid on the slow cooker and set the heat to LOW, cooking for 8 to 10 hours (we went with 8 hours).
Take the lid off and stir in the tomato sauce and diced tomatoes, putting the lid back on afterwards. Turn the heat setting up to HIGH and let the chili cook for an additional 5 minutes or until all of it’s heated through (5 minutes was good for us).
Supposed to serve 8 (about 1 cup per serving).
This is a spicy dish that’s so filling and it’s easy to make. You can turn this into a vegetarian dish simply by using a vegetable bouillon cube.
Recipe source unknown. We weren’t paid in any form to promote Rotel.
3 cups red-skinned potatoes, cut into chunks (about 1 lb.)
½ cup shredded onion
½ cup shredded carrot
1 tsp. kosher salt
½ tsp. black pepper (we used freshly ground black pepper)
¼ tsp. freshly grated nutmeg
6 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 cup milk (whole or 2%) (we used whole milk)
8 cups spinach, stemmed, thinly sliced
8 oz. shrimp, peeled, deveined, and halved lengthwise
2 cups heavy cream
1 Tbsp. minced lemon zest
Tabasco sauce and salt to taste
Lemon zest for garnish (garnish optional)
Take a large pot or Dutch oven out (we used a large pot) and add all the “Simmer” ingredients to it. Bring the mixture up to a simmer and continue to let it simmer for 15 minutes.
When there’s somewhere between 3-5 minutes left for the soup to be simmering, take a saucepan out and melt the butter in it over low heat. Once the butter’s melted, whisk in the flour long enough for the mixture to get smooth. Now whisk in the milk, stirring continuously for 2 minutes (make sure you get the edges of the saucepan as well when you stir so there’s no flour lumps anywhere). Once the soup’s done simmering, stir the milk mixture into it.
Add the spinach and shrimp to the soup, continuing to let the soup simmer long enough for the shrimp to get cooked through (about 3 minutes).
Take the pot off the heat and stir in the heavy cream and tablespoon of lemon zest. Season with tabasco and more salt if you want (we did). Garnish with extra lemon zest (if you’re using it).
Makes 4 servings (roughly 2 cups per serving).
This is such a great dish to enjoy when it’s cold outside. If you don’t like heat then you can skip on the Tabasco but we think it took the soup to another level of yumminess !
1 ½ pounds boneless pork should or pork stew meat, cut into ¾-inch cubes
1 tablespoon cooking oil
3 medium onions, coarsely chopped (1 ½ cups)
2 (14-ounces each) cans reduced-sodium chicken broth or vegetable broth, or 3 ½ cups chicken stock (we used reduced-sodium chicken broth)
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon lemon-pepper seasoning
½ teaspoon salt (we used kosher salt)
¼ cup all-purpose flour
1 (16-ounce) package frozen whole kernel corn
1 pound tiny new potatoes, halved (we used red potatoes and we quartered ours so that each piece could easily fit in our mouth)
2 cups fresh green beans, cut into 2-inch pieces, or frozen cut green beans (we used fresh green beans)
Warm corn bread muffins (optional) (we didn’t use them)
Pre-heat your oven to 325 degrees. Take a 4-quart Dutch oven out and pour the oil in. Once the oil’s hot, add half of the meat in and cook it long enough for it to get browned. Take the meat out and leave it off to the side for now. Add in the remaining pork as well as the onions and cook until the meat’s browned and the onion’s tender. Add the first half of the pork back into the Dutch oven now. Leave ½ cup of the broth off to the side. Mix in the remaining broth as well as the thyme, oregano, lemon-pepper seasoning, and the salt. Turning the heat up if necessary, bring the mixture up to a boil. Take the dutch oven off the heat, covering it tightly (we just put the lid on the Dutch oven) and sticking it in the oven to cook for an hour.
In a small bowl, mix together that ½ cup of the chicken broth as well as the flour together. Once that hour’s passed, take the cover off the Dutch oven just long enough to stir in the flour mixture, followed by the corn, potatoes, and the green beans. Put the cover back on your Dutch oven and let it cook for an additional hour or until the meat and vegetables are both tender and the broth mixture’s thickened. Serve with the muffins (if you’re using them).
We love eating this dish. It’s hearty, filling and is just perfect to eat on a cold day.
Gochujang sauce (you can usually find this in the asian or ethnic section of your grocery store) for dipping (optional) (we used Annie Chun’s gochujang sauce)
Preheat oven to 425 degrees. Take a baking sheet out and line it with aluminum foil (for easy cleanup).
Trim Brussels sprouts and cut in half, making a small incision in the inner core afterwards.
Put Brussels sprouts on the lined baking sheet and toss them with the peanut oil. At this point you could season the Brussels sprouts with the salt and pepper but we didn’t. Make sure all the Brussels sprouts have the cut side facing down on the sheet before moving onto the next step.
Stick the baking sheet in the oven for 20 to 25 minutes, flipping the Brussels sprouts over half-way through. For us, we flipped ours over after 10 minutes and they were done after an additional 5 minutes in the oven. Serve immediately with the gochujang sauce (if you’re using it).
This is such a wonderful way to enjoy Brussels sprouts. If you’re going to introduce someone to Brussels sprouts, we think roasting is the way to do it.
We weren’t paid in any form to promote Annie Chun’s.