Soups & Stews, Vegetables

Green Soup

  • 1 lbs Broccoli florets
  • 1 Bunch of spinach
  • 1 bag Frozen peas
  • Water
  • Salt

Boil & immersion blend.

Optional: fresh mint

Awesome with garlic bread.

Soups & Stews

Zuppa Toscana Copycat Soup

  • 1 lb. mild Italian sausage
  • pinch red chili flakes
  • 1 white onion, sliced (optional)
  • olive oil
  • 4 garlic cloves, chopped
  • 3 russet potatoes, sliced
  • chicken stock/chicken bouillon
  • 1 bunch kale, chopped
  • ~ 1/2 cup heavy cream
  • shredded Parmesan cheese
  • fresh ground black pepper
  1. Brown sausage with red chili flakes.  Remove and reserve.
  2. Saute garlic and onion in olive oil.
  3. Add potatoes and chicken stock, add water enough to cover potatoes.
  4. Cover and simmer until potatoes soft.
  5. Add sausage and kale.
  6. Add cream just before serving.
  7. Top with black pepper and Parmesan cheese.

I made this without onion,  I don’t think it really needs it.  Next time I’m adding more kale.

Mains, Soups & Stews, Vegetables

White Beans in Tomato Sauce (Kuru Fasulye)

  • 1 cup dry white beans
  • 3 tbsp tomato paste
  • 1 Anaheim pepper, diced
  • 1 tomato, diced
  • water
  • salt & crushed red pepper
  • oil
  1. soak beans 8 hrs/overnight in salt water (1 tbsp salt). drain and rinse.
  2. saute peppers and tomato in oil.
  3. add tomato paste and fry for a few minutes.*
  4. add beans and cover with water by 2 inches.
  5. Bring to boil, cover, simmer until beans cooked.
  6. Add salt, pepper.
  7. Serve with white rice, salad, pickles.

*you can add flour/cornstarch to the tomato paste to thicken it.

if using canned beans, rinse them well, add less water to the pot, and cook until heated through.

Soups & Stews, Vegetables

Thai Green Curry with Tofu

  • 2-3 tbsp Thai green curry paste
  • 1 can coconut milk, separated
  • 1 tbsp Thai fish sauce
  • 1 tsp sugar
  •  3-5 Japanese eggplant, sliced
  • 1 red bell pepper, sliced
  • 1 jalapeno /chili pepper (optional), sliced
  • cubed tofu
  • cilantro, chopped (garnish)
  • 1 bunch green onions (optional), chopped

I don’t have a wok, I use a stew pot.  Green curry paste is the most spicy, red is less spicy, and yellow is mild. Green is really good with tofu and pork, yellow with pumpkin and chicken.

  1. Over medium-high heat add 1 tsp oil and saute curry paste until fragrant.  The coconut milk should stay separated, add the white coconut cream part to the pot.  Mix with the curry paste.  Let it come to a boil then turn down the heat to simmer.
  2. When you can see green-colored oil forming at the top, add the remaining coconut milk, fish sauce, and sugar.  If  you want to add sliced meat add it now.
  3. When the mixture is back to a boil, add eggplant.  Cover and simmer until eggplant is cooked.
  4. Add peppers, tofu, cilantro, and green onions.  Heat these through over low heat.
  5. Serve over rice or noodles.

To make a soup use yellow curry paste, add more coconut milk, add water, and veggies like snow peas, pea shoots, bok choi, mizuna, carrots, etc.

Mains, Parties, Soups & Stews

Lamb Shepherd’s Pie

  • 2-3 lbs. lamb or beef, chunked into 1 inch pcs. (if you’ve got bones, use em)
  • beef broth
  • red wine
  • garlic
  • 1 cups of peas
  • 4-5 carrots, diced
  • 1-2 leeks, cleaned and chopped
  • ~12 oz. frozen petite onions/pearl onions
  • fresh thyme
  • 2-3 tbsp flour
  • butter
  • Worcestershire Sauce
  • salt & pepper
  • grated gruyere cheese

Mashed Potatoes:

  • 2-3 lbs potatoes
  • 2-3 tbsp cream cheese
  • 3-4 tbsp butter
  • splash of milk (or more)
  • dried parsley
  • salt & pepper


  1. Season the meat with salt and pepper and brown on all sides in butter. Add the chopped garlic halfway through the browning (make sure it doesn’t burn).
  2. Add the thyme, beef broth, and red wine.  Cover and boil until the meat is tender. We also de-boned the lamb and boiled it (in a separate pot) in some beef broth and a bit of wine to get the marrow out.  We cut up the meat into bite size pieces after it’s cooked as well.
  3. To make the gravy: Add a few tbsp flour to a few tbsp melted butter.  Stir vigorously and “cook” for a minute.  Add some Worcestershire sauce and slowly add the broth from the bones.  It should be a relatively thick gravy.
  4. Saute the leeks and carrots in butter and season with salt.
  5. Add the sauteed vegetables, onions, peas, and gravy to the meat pot.  Boil  off the liquid in the pot until it’s kind of thick.  Adjust seasonings. Pout into a casserole pan.

Make your mashed potatoes however you like best.  We baked ’em, peeled ’em, and mashed ’em with fatty fixin’s.  Add the potatoes to the top and cover completely.

Top the potatoes with grated gruyere cheese and bake in the oven at 400 until the cheese is bubbly.

Soups & Stews

Cheap-o “Gormeh Sabzi”

So, this isn’t really gormeh sabzi, but it’s kind of close.

I happened to have a hunk of cooked lamb in the freezer (thanks grama).  I sauteed an onion, added the lamb, ~ 2 cups beef broth, 3/4 cup dried parsley, turmeric, lemon juice, and baby lima beans. I simmered it for an hour & served it over rice.


diet dishes, Mains, Petit Bites, Soups & Stews

Turkey Chili

I was pleasantly surprised with this chili.  It had a really good flavor and was filling, yet not heavy.  Fresh corn is almost a must!  Part of the reason I stay away from chili is because it reminds me of dog food (not that I’ve ever eaten dog food, but still), thick and mushy.  This chili is soupy-stewish, and delicious AND healthy!

  • 2-3 ears of corn, kernels sliced off
  • ~1 lb ground turkey
  • 2 jalapenos, sliced
  • 1 white onion, diced
  • 1 tbsp paprika
  • 3-4 tbsp mild chili powder
  • 1/2 tsp red chili flakes
  • 1 tsp garlic powder
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1 tsp oregano
  • 1/4 tsp cumin seed
  • 4-5 splashes of Worcestershire sauce
  • ~2 cups of beef broth
  • 2 baskets of cherry tomatoes + 4 diced roma tomatoes
  • 1 can of kidney beans, rinsed
  • fresh chopped cilantro (garnish)
  • salt & pepper
  1. In a pot over medium heat, saute the onions and jalapenos in oil.  Add the ground turkey, Worcestershire sauce and spices.
  2. Add the tomatoes and beef stock (enough to cover the contents of the pot).  Cover and simmer for about ~45 minutes.
  3. During the last 10 minutes add the corn and kidney beans.  Adjust the spices to your liking.
  4. Garnish with cilantro.

This doesn’t really need to be eaten with anything else, but if you want it to last, you can serve this with a sour cream/yogurt, bread/corn bread, even tortilla chips will work.   Since I don’t have a lot left over from last night (a sure sign of success), I’m baking up some spaghetti squash and topping it with this chili.