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Savory White Beans with Bacon & Sage
1/3 lb. slab bacon Olive Oil 1/2 diced yellow onion 2 minced garlic cloves 2 cans of white beans 1 C. chicken stock 1 T. ground dried sage Directions: Cube the bacon. Heat cast iron skillet with a few tablespoons of olive oil. Add bacon and cook well. Pour off excess grease and set aside cooked bacon. Add to the skillet the onion and garlic. Cook for 5-7 minutes. Add chicken stock, sage and drained white beans. Add back the cooked bacon cook for 15 minutes. Salt & Pepper to taste. Serve hot.
Autumn Vegetable Curry
3 T cumin 3 T coriander seeds 3 T vegetable oil 1 medium yellow onion 4 minced garlic cloves 3 T curry powder 2 T garam masala 2 T fresh, grated ginger 1 14oz. can of fire roasted crushed tomatoes 1 32oz. box of organic chicken stock 1 sweet potato 1 yukon gold potato 1 small head of cauliflower 1 14oz. can of coconut milk 2 cups cooked basmati rice In a dry skillet, toast the cumin and the coriander until lightly brown and fragrant. Grind in a spice grinder. In a dutch oven, heat vegetable oil and add the chopped yellow onion. Add toasted spices. Cook 3-4 minutes. Add minced garlic, curry powder and ...
Chicken Tortilla Soup
1 medium yellow onion 3 T olive oil several corn tortillas 2 T minced garlic 2 T ancho chili powder 1 t chipotle powder 2 T ground cumin 1 14oz can of diced tomatoes 1 and 1/2 32oz boxes of organic chicken stock avocado cooked shredded chicken Dice the yellow onion. Saute the onion in the olive oil for 3-4 minutes. Add diced corn tortillas. Stir in minced garlic, ancho and chipotle powders. Stir for about a minute until flavors are well blended. Add the cumin, can of dice tomatoes and the chicken broth. stir. Add the shredded chicken. Cook for 20-30 minutes until the tortillas break down and thicken the ...