Shawn makes the best soups, and this butternut squash with an array of different veggies was definitely right up there with my favorites he’s made. This makes a lot, is very adaptable, and *very* filling. We had this with some garlic flatbread crackers for dipping, but honestly this is so filling that a side isn’t needed. Great for lunches!
Random graving for black-eyed peas and soup on one of our Polar Vortex nights led to this concoction, which we really liked – easy, filling, and really tasty. Also not too bad for you, either – you could substitute a chicken or lower fat sausage where I used kielbasa. You can also use any greens you like, I just happened to have kale. Swiss chard or collard greens would be great. Versatile and good to clean out the fridge, too.
I am a sucker for all dishes Cajun or Creole. The problem is, I can’t eat most shellfish. But you can’t go wrong with catching the same awesome flavor with a Chicken and Andouille sausage gumbo. This is truly worth the time. The roux may be a long haul to get to the color you like, but you won’t regret it. This “recipe” made of many other recipes over the years, and I wish I could say where they all came from. I first learned by looking over gumbopages.com, and I suggest you check it out! The one addition over the years I never leave out now is File powder. Serve Gumbo over steamed white rice and enjoy!
Great slow cooker recipe for a cold day. This was a little twist on beef stew that we liked a lot – I turned down the heat on it by cutting the cayenne in half, so you could easily adjust however you like. Made a lot – leftovers even better the next day. This came from Real Simple, and though it suggested serving over couscous, we actually skipped that, just ate it as a stew, and it was great that way.
As much as I hate it, it is soup and stew weather again. I first saw this on Skinnytaste and liked the idea, though thought it a bit bland. Turns out there are a lot of recipes for stuffed pepper soup out there, and this is a mish mash of all of them – forgive the vague measurements. This was great – I wouldn’t change anything other than potentially lowering the amount of stock I use next time and upping the number of peppers. Definitely one to add to the cold-weather line up!
So when you make a ton of pesto, you’re eating it for a while. Not that I’m complaining. We decided not to freeze this batch of pesto, so it’s been uhm…around a lot the past few days. This was a soup that we really liked – great way to use up some nice buffalo sausage we’d gotten a few weeks ago at the farmer’s market. Very filling soup, and great for lunches. Plus it’s the color of Ecto Cooler from 5th grade, so that’s pretty cool.
After not-so-fun dental work today, and strict orders not to chew, some kind of soup seemed in order. Not to mention it was an ugly rainy day…perfect for a yummy soup. I had gone to a great little cafe with one of my managers a couple of weeks ago, and we’d had a delicious yellow and orange pepper soup – I was dying to try to recreate it, and this was a good opportunity! This was a mish-mash of a few recipes, but what I liked about the base (from Epicurious) was that it didn’t use cream or milk – the thickness comes from a couple of potatoes. I used chicken stock in this because that’s what I had, but I think it would be better with vegetable stock and would of course be an easy vegetarian option that way. It was delicious and healthy…definitely going in the regular rotation!
This was a recipe I got from Chow, and modified a little bit because a) I had no yellow lentils, and b) I really wanted to add paneer. I think the addition of paneer was a good one for sure – delish! But this would have done a little better with yellow split peas – it could have used the bulk. Still very good, though, and one we’ll make again. We’d normally serve this over rice or with some naan, though we’re trying to watch the carb overload during Mostly Meatless March. I paired this with curried roasted cauliflower.
I spent a couple of weeks hemming and hawing over making this soup because I kept finding things I’d rather make instead. Mistake! This was awesome, filling, and very low cal. I got this from Skinnytaste, where I consistently have good luck. I tweaked this recipe to use chicken stock instead of water for cooking the lentils to give them some extra flavor. If you have any homemade stock, that would be even better. You could make this vegetarian, but I’d bulk it up with some potatoes or another root to give it substance. This makes a TON of soup, plenty to freeze and take to lunch!
Flavorful, versatile and filling soup using kale, chicken sausage, and black beans. You could easily substitute cannellini or great northern beans if you like, and you would do just as well with spinach as kale. This made approximately 6 servings, plenty of leftovers for lunch! I chose a chicken sausage with spinach and feta for this, but I think a sundried tomato or Italian would also be nice. We really enjoyed it.
Om nom nom! 