Veal Stew
1.Ingredients
•1 tablespoon olive oil
•1 medium onion, sliced thin
•1.2-1.5 kg stewing veal, cubed in 1 inch pieces
•2 tablespoons olive oil
•¼ cup all purpose flour
•2 cups white wine
•3 cups chicken broth
•1 bay leaf
•11/2 teaspoon of dried thyme (3-4 sprigs fresh)
•salt and pepper to taste
•2 yellow flesh potato, cubed
•1 sweet potato, cubed
•2 carrots, sliced
•½ -1 cup frozen peas (optional)
2.Directions
- On medium-high heat, heat 1 tablespoon of olive oil in a medium pot.
- Add sliced onions and cook until onions begin to soften. Stir occasionally for approximately 10 minutes.
- While onions are cooking, cube veal into 1 inch pieces.
- Remove cooked onions from pot and place in a bowl.
- Add 2 tablespoons of olive oil in pot. Heat for one minute.
- Add cubed veal pieces and brown evenly.
- Sprinkle flour over browned veal pieces and toss until well coated (in the pot). Cook for 1-2 minutes. (Colour of stew will depend on how long you brown the flour with the veal)
- Add the white wine while scraping the bottom of the pot.
- Add chicken broth, bay leaf, thyme, salt, pepper and cooked onions.
- Cover slightly and simmer gently for about 45 minutes on medium heat.
- Add potato cubes and cook for another 10 minutes or until almost done.
- Add sweet potato cubes and sliced carrots and cook for 5 minutes or until done.
- Add frozen peas a few minutes before serving.
Vegetarian Kale Soup
1.Ingredients
1 tbsp.extra-virgin olive oil, 1/2 yellow onion, finely chopped
2 stalks celery, finely chopped,1 leek, cleaned and thinly sliced (white and pale green parts only), 3 cloves garlic, minced
2 tsp.thyme, freshly chopped,1/2 tsp.red pepper flakes (optional)
Kosher salt, Freshly ground black pepper
4 c.low-sodium vegetable broth, 2 c.water
2(15.5-oz.) cans cannellini beans, drained and rinsed
Juice of 1 lemon,
1 large bunch kale, removed from stems and torn into medium pieces
Freshly grated Parmesan, for serving
2.Directions
1. In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 6 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Season with salt and pepper.
2. Add broth, water, and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes.
3. Garnish with Parmesan before serving.
Vegetarian tortilla soup
1.Ingredients
• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 jalapenos, seeded and diced (leave seeds in for lots of spice!)
• 2 cloves garlic, minced
• 1 large (or two small) sweet potatoes, diced*
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste
• 6 cups broth**
• 3 cups (two small cans) black beans, rinsed and drained
• 1 cup frozen corn
• 1/2 cup chopped fresh cilantro
• 4 tablespoons masa (corn flour) diluted in 4 tablespoons water
• Fixings (optional): Greek Yogurt (or sour cream), sliced avocado, tortilla chips (recipe below)
2.Directions
1. Heat olive oil in a large pot over medium-high heat.
2. Add onion, red bell pepper, and jalapenos. Saute until soft.
3. Add garlic; saute for one minute or until fragrant.
4. Add sweet potatoes, smoked paprika, cumin, cayenne pepper, and salt and pepper. Stir to coat.
5. Add broth** and bring to a boil. Cover and simmer for 15-20 minutes, or until sweet potatoes are fork-tender.
6. Add beans, cilantro, corn, and diluted corn flour. Continue cooking for approximately 5 minutes, allowing the beans to warm and the masa to thicken slightly.
7. Top with fixings, if desired.
8. To make homemade baked tortilla chips:
9. Cut 6 tortillas into small strips. In a bowl, mix with 2 tablespoons olive oil and salt to taste. Spread in an even layer on a baking sheet covered with parchment paper. Bake at 375 degrees for 10 minutes, or until chips are crispy.