Pour 2
cups stock into pan.
Pour 4
cups stock into bottom of roasting pan.
Not exact matches
I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it
into ice cube trays mix 17 ice cubes (1
cup) too 1 or 2
cups water depending on strength you want the best
stock on earth
Then chop them up nice and small and place in a pan with one
cup of boiling water, put the lid on and allow them to slowly disintegrate
into a
stock, after about 12 minutes the veggies should be nice and soft.
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2
cups vegetable
stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable
stock 1.5
cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
1/2
cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut
into 1/4 - inch pieces 1 stalk celery, cut
into 1/4 - inch pieces 2 carrots, peeled and cut
into 1/4 - inch pieces 1 onion, cut
into 1/2 - inch pieces 2 leeks, cut
into 1/2 - inch pieces 2 red potatoes, unpeeled, cut
into 1/2 - inch pieces 1 Tbsp tomato paste 3
cups chicken
stock 3
cups water 1 bunch kale, stems removed and discarded, leaves cut
into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
Take a
cup of the hot
stock and slowly drizzle it
into the egg yolks, while you are continuously whisking.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable
stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken
stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2
cups) uncooked puy (French green) lentils 1litre (4
cups) vegetable
stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
Whisk the remaining
cup of reserved lobster
stock into the flour vegetable mixture.
Meanwhile, stir a couple tablespoons of arrowroot or corn starch
into 1/4
cup of
stock until it's well - blended.
I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies
into a pot with 1/2
cup uncooked quinoa, 1/2
cup cooked chickpeas, 1
cup vegetable
stock and some spices (basil, anise seed, cayenne pepper, S&P).
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped
into bite - sized pieces 1
cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4
cups stock, vegetable or chicken 3
cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground black pepper 1
cup bleached all - purpose flour 1/2
cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4
cups beef
stock 1 pint pearl onions 1
cup baby carrots or 1
cup sliced carrots 1
cup baby turnips or 1
cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4
cup finely chopped parsley 2 tbsp chopped horse - radish
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut
into 1 - inch chunks (about 5
cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken broth or veggie
stock 1
cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
1 large yellow onion, chopped a splash of olive oil a couple pinches of salt 2/3
cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2
cups vegetable
stock 1/2
cup orange juice 1 1/2
cup cauliflower, trimmed
into small trees 2
cup kale or chard, destemmed and cut
into thin ribbons
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1
cup beef (or chicken)
stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Finally, four
cups of chicken
stock were tipped
into the pot, creating a rich base to spoon over the noodles and cheese.
1
cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced
into bite - sized pieces 1 can coconut milk 1
cup vegetable
stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1
cup basmati rice
1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut
into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4
cup Shoaxing cooking wine 1 1/2
cups pork
stock, the liquid from parboiling, or water, plus more as needed.
1 1/2 qt of chicken
stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut
into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2
cup half and half 1/2 tsp salt 1/2 tsp ground pepper
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon, finely chopped 3 garlic cloves, crushed 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut
into small florets 2
cups potatoes, peeled, diced 6
cups chicken
stock 1/4 -LSB-...]
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2
cups chopped green cabbage 1
cup chopped onions (1 onion) 1
cup sliced carrots (2 carrots) 1/4
cup chopped celery (2 stalks) 3 garlic cloves, minced 1
cup chopped, drained, canned plum tomatoes 2 quarts Chicken
Stock 1/2
cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4
cup) 1/2
cup drained chickpeas 1/2
cup drained kidney beans 1/3
cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Scrape out the soft eggplant flesh and place in blender with 1
cup of the vegetable
stock, blend until smooth and stir
into the cooking pot with the lentil puree.
Ingredients 1 pound flank steak, sliced
into 1/4 inch thick strips 3
cups small broccoli florets 1/2
cup beef
stock 5 cloves...
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
8 cloves garlic, unpeeled 2 chipotle chiles, seeds and stems removed 2 ancho chiles, seeds and stems removed 1 onion, cut
into eighths 3 tomatoes, peeled and cut
into quarters 3 tablespoons oil 3
cups water or Traditional European Fish
Stock 8 dried shrimp 1/4
cup epazote 2 pounds fresh shrimp, shelled and deveined
Pour 3
cups of the
stock into a large saucepan, add the half and half, and heat through.
1 large head of cauliflower, washed and cut
into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4
cups of vegetable
stock 1 can of chickpeas, drained 1 can (14 oz.)
4 tablespoons oil 2 8 - ounce packages tempeh, cut
into 1x3» strips 1
cup onions, sliced thin 2
cups mushrooms, sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3
cups water or vegetable
stock 4 slices hearty bread, toasted Parsley, chopped, for garnish
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1
cup vegetable
stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4
cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
ingredients CHICKEN WITH SAFFRON, ONIONS AND OLIVES 1 large fryer chicken (4 - 5 pounds, cut
into 8 peices) 2 tablespoons extra virgin olive oil 1 tablespoon flour 1 teaspoon saffron 8
cups onions (peeled, thinly sliced) 2 bay leaves 1/2
cup Morroccan olives (pitted) 1/2
cup chicken
stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4
cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3
cups chicken
stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher
stock (recipe below) or low - sodium store - bought chicken
stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher
stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2
cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2
cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN
STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher
STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2
cups cheddar cheese (grated, to serve) 1
cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2
cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4
cup lime juice (2 - 3 limes) 1/4
cup cilantro leaves, chopped 1/4
cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2
cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1
cup pearl barley 1 stalk celery, cut
into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut
into 1/4 - inch slices 1 medium onion, cut
into 1/4 - inch dice 1 medium carrot, cut
into 1/4 - inch dice 1 medium turnip, cut
into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable
stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Pour two - thirds of the chickpeas
into the blender with 1
cup of the
stock and blend until smooth.
Place the cut potatoes and cauliflower florets
into a large Dutch oven or
stock pot and add 10
cups of salted (2 teaspoons per 5
cups) cold water to it.
After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2
cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2
cups of vegetable
stock into the
stock pot and mix it all together, once the
stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4
cups low sodium chicken
stock 1
cup natural creamy peanut butter 1
cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2
cup cilantro, chopped
1.5 pounds lamb stew meat, cut
into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4
cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1
cup stock (beef or lamb) 2 small / medium potatoes, cut
into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2
cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Salmon and Baby Bok Choy Ramen 6
cups vegetable
stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken
into leaves 1 fresh red chili pepper, seeded and sliced 1
cup bean sprouts salt and pepper
I like using a ladle for this step because it insures that I get an equal amount of
stock going
into the pan each time, but if you don't have a ladle you can use a 1
cup measuring
cup.
For the risotto: 1/4
cup extra-virgin olive oil 1 medium onion, cut
into 1 / 4 - inch dice 1 teaspoon saffron threads 3 1/2
cups vegetable
stock 2
cups Arborio rice 1/2
cup white wine 4 tablespoons (1/2 stick) vegan...
Strain about 2
cups corn lobster
stock directly
into the potato corn mixture.
olive oil) 2 yellow onions, peeled and sliced
into half moons 1 1/2 - 2
cups chicken
stock 1 Tbsp.
* 8
cups organic chicken
stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise
into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2
cup of water or
stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4
cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2
cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2
cups chicken
stock 1/2
cup chopped fresh parsley
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut
into 1 - inch pieces 1/4
cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2
cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken
stock 2/3
cup brown sugar, packed
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut
into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4
cups chicken
stock 2
cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1
cup frozen corn kernels 1 tbsp lime juice