Homemade Chorizo Chili

Ingredients

• 2 lb smoked chorizo sausage, sliced
• 1 large onion, finely minced
• 2 red bell peppers, diced
• 2 Tablespoons finely chopped garlic
• 1 Tablespoon paprika
• 1 Tablespoon ground cumin
• 1 Tablespoon dried oregano leaves
• 2 teaspoons kosher (coarse) salt
• 1/2 to 1 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon ground coriander
• 1 can (28 oz) diced tomatoes
• 1 cup chicken broth
• 2 cans (15 oz each) red kidney beans or black beans, undrained
• 1 oz unsweetened baking chocolate, chopped

Directions

1. Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add bell peppers, garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
2. Stir in diced tomatoes, broth, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.

Egg Drop Soup

Ingredients

• 1 cup chicken broth
• 1/4 teaspoon soy sauce
• 1/4 teaspoon sesame oil
• 1 teaspoon cornstarch (optional)
• 2 teaspoons water (optional)
• 1 egg, beaten
• 1 teaspoon chopped fresh chives or scallions
• 1/8 teaspoon salt (optional)
• 1/2 teaspoon ground white pepper (optional)

Directions

1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg. Season with chives, salt and pepper before serving.

Potato Bacon Chowder

Ingredients

• 1/4 lb. bacon, diced
• 1 Tbsp. unsalted butter
• 1 yellow onion
• 1 Tbsp. garlic, minced
• 1 carrot, finely diced
• 4 russet potatoes, diced
• Salt and pepper, to taste
• 1/4 cup flour, divided
• 4 cups chicken or vegetable broth
• 1 cup half & half
• 2 cups frozen corn kernels (optional)

Directions

1. In a large pot, saute the bacon until crisp. Using a slotted spoon, remove the bacon and set aside, but leave 1/4 cup fat in the pot. Add the butter and heat until melted. Saute the onion in the fat until translucent, then add the garlic and saute until fragrant. 
2. Add the carrots and potatoes and cook until slightly softened. Season with salt and pepper, Add the flour and mix in the vegetables to make a roux. 
3. Very slowly add in the broth, a little at a time, so as to mix it into the roux and not create clumps. Simmer soup until potatoes are softened, about 20 minutes.
4. Add the half and half and heat again until simmering. Add the corn and heat through. Serve.

Vegan Chickpea Sweet Potato Tofu Curry

Ingredients

• 1 tbsp. olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp. fresh ginger, minced
• 1 tsp. ground turmeric
• 2 tsp. ground cumin
• 1/4 tsp. red pepper flakes
• 1 large sweet potato, diced
• 1 (14 oz.) package extra firm tofu, water drained, and diced
• 1 14-oz. can chickpeas, drained and rinsed
• 1 14-oz. can no salt added diced tomatoes
• 1 14-oz can full-fat coconut milk
• 1 cup baby spinach, packed
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper
• lime wedges, for serving
• steamed brown rice, for serving
• chopped cilantro, for serving

Directions

1. In a deep pot, heat the oil over medium heat.
2. Add the onion and cook for 3 to 5 minutes, or until tender.
3. Add the garlic, ginger, turmeric, cumin, and red pepper flakes. Stir to combine and sauté for 2-3 minutes.
4. Add the salt, sweet potato, tofu, chickpeas, tomatoes, and coconut milk, and stir to combine.
5. Cover and simmer over medium heat for 20 to 30 minutes, until the sweet potatoes are fork-tender.
6. Add in the spinach, salt, and pepper, and cook until spinach is wilted.
7. Serve over steamed brown rice, and garnish with cilantro and lime wedges.

Broccoli-Cheese Soup

Ingredients

• 1 tablespoon butter
• 1/2 onion, chopped
• 1 1/2 cups coarsely chopped broccoli florets
• 1 cup matchstick-cut carrots
• 1 stalk celery, thinly sliced
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken stock (NOT low-sodium)
• 2 1/2 cups shredded sharp Cheddar cheese
• salt and ground black pepper to taste

Directions

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add the broccoli, carrots, and the celery. Cook until the vegetables are tender. Set aside.
2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
4. Stir cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Chicken and Biscuits

Ingredients

• 2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 can (10-3/4 oz.) condensed cream of celery soup
• 1/4 teaspoon ground thyme
• 2 teaspoons dried parsley flakes
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (10 ounces) frozen peas and carrots
• 1 recipe Biscuits (or refrigerated biscuit dough)

Directions

1. Place chicken pieces in slow cooker. Pour soups over chicken. Season with thyme, parsley, onion powder, garlic powder, salt and pepper. Cover; cook on LOW heat of slow cooker for 4 hours or until the chicken is tender and no longer pink the center.
2. Stir in frozen vegetables. Cover and cook 30 minutes longer until vegetables are heated through.
3. Bake biscuits accordingly. Spoon chicken and vegetable mixture over biscuits and serve.

Chorizo Chili

Ingredients

• 1 lb. 90% lean ground beef
• 8 ounces raw chorizo sausage
• 1 can (16 oz.) chili beans in chili sauce
• 28 oz. crushed tomatoes
• Salt and pepper, to taste

Directions

1. Place beef and chorizo in slow cooker. Break up with fork to form small chunks.
2. Stir in beans and tomatoes and juice. Cover; cook on LOW heat of slow cooker for 7 hours. Skim off and discard excess fat. Season with salt and pepper and serve.

Curried Sweet Potato Soup

Ingredients

• 1 Tbsp. vegetable oil
• 1 small yellow onion, cubed
• 1 teaspoon minced garlic
• 3 large sweet potatoes, peeled and cut into cubes (or 6 cups cubed pumpkin)
• 2 cups chicken stock, divided
• 2 tsp. curry powder
• 1/4 teaspoon turmeric
• Pinch of ground ginger
• Pinch of red pepper flakes
• 1 cup half and half
• 1 tsp. salt
• 1/2 teaspoon ground pepper

Directions

1. Add oil to a large saucepan over medium heat. Saute onion and garlic until softened, about 1-2 minutes.
2. Add in sweet potato and stir fry for a minute.
3. Pour in 1 cup chicken stock, curry powder, turmeric, ginger, and red pepper flakes. Bring to boil and simmer for 15 minutes.
4. Let mixture cool down a little before blending in a blender or food processor until smooth.
5. Return blended mixture to stove, add in remaining chicken stock, half and half, salt and pepper. Simmer again for about 10 minutes.
6. Serve hot.

Rice Porridge

Ingredients

• Medium-grain rice (rinsed well)
• Water 
• (1:5 or 1:6 ratio for thick porridge, or 1:10 ratio for thinner porridge)

Directions

1. Bring rice and water to a boil in a medium-large saucepan. Stir to make sure none of the rice is stuck to the bottom. Cover, and simmer over low heat for 30 minutes. During this time, do not open the lid or stir the rice. After 30 minutes, turn off the heat and let steam for 10 minutes. The rice should be soft and thickened. If you want to add something, like a beaten egg or salt, this is the time to add.
2. Remove from heat and garnish with salted salmon, umeboshi, chopped green onions, nori seaweed, or other toppings. Serve immediately.

Mandu (Korean Dumplings)

Ingredients

• 1 cup of ground pork
• 2 cups of ground beef
• 2 cups of chopped buchu (Asian chives)
• 4-5 soaked Shiitake mushrooms
• Half an onion
• 7 oz. tofu
• 3 cloves of minced garlic
• Salt
• Sugar
• Sesame oil
• Vegetable oil
• Fish sauce
• Egg
• Green onion
• Mandu skins (60 discs)

Directions

Make filling:

1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 tsp. of salt, 1 Tbsp. of sesame oil, 3/4 tsp. of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 Tbsp. of oil and mix it up. Place it in the big bowl next to the ground meat. (The oil helps retain the vegetables' moisture.)
4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
5. Add 2 Tbsp. of soy sauce, 1 tsp. of sugar, and 2 tsp. of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
6. Squeeze the tofu with a cotton cloth or paper towel and put it into a small bowl. Add 1/4 tsp. salt and 1 tsp. of sesame oil. Mix it by hand and then put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
8. Now to make the mandu:

For fried mandu:

1. Put some of the filling mixture into the center of a mandu skin.
2. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
3. Fold skin in half over filling and press edges together to make ripple shape.
4. Place some vegetable oil on heated pan and add the mandu you made.
5. Lower the heat to low-medium and put the lid on the pan to cook.
6. Turn over each mandu a few minutes later. Add 2-3 Tbsp. of water and put the lid back on the pan. Cook a few minutes more over low heat.
7. When the mandu is golden brown, transfer it to a plate.
8. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

For mandu soup:

1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
2. When the stock is done, remove the anchovies and onion.
3. Add 1 tsp. of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
4. When the mandu has cooked, it will float to the top.
5. Add 1 beaten egg and 2 sliced green onions.
6. Serve hot with a bowl of kimchi, and ground pepper to taste.

Japanese Curry

Ingredients

For the roux:

• 3 Tbsp. butter
• 1/4 cup all-purpose flour
• 2 Tbsp. garam masala (or curry powder)
• 1/2 tsp. cayenne pepper (add less if you want it mild or more if you want it spicy)
• Fresh ground black pepper
• 1 Tbsp. ketchup (or tomato paste)
• 1 Tbsp. tonkatsu sauce (or worcestershire sauce)

For the curry:

• 2 Tbsp. oil
• 2 large onions, sliced thinly
• 2 lb. chicken thighs, cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
• 2 carrots, cut into chunks
• 4 cups water
• 2 large yukon gold potatoes, cut into large chunks
• 1 small apple, peeled cored and pureed
• 1 1/4 tsp. kosher salt
• 1 tsp. garam masala
• 1/2 cup peas

Directions

1.   For the roux, add the butter and flour to a small saucepan over medium low heat. Cook until the flour starts to brown and the mixture smells like baking bread.

2.   Add the garam masala, and stir until fragrant. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Remove from heat and set aside until the meat and veggies are ready.

3.   For the curry, heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.

4.   Add the carrots, and the water, and then cover and bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt, and garam masala. Cover and simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

5.   To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.

6.  Serve over rice or noodles.

Corn and Lobster Chowder

Ingredients

• 2 10-ounce frozen uncooked lobster tails, thawed
• Water

• 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
• 1 1/4 cups low-salt chicken broth

• 8 bacon slices, chopped
• 2 cups chopped onions
• 3/4 cup peeled finely diced carrots
• 2/3 cup finely diced celery
• 1/4 teaspoon cayenne pepper
• 3 cups bottled clam juice
• 1 1/2 cups half and half
• 6 tablespoons sour cream

• 2 tablespoons (1/4 stick) butter
• 3 tablespoons chopped fresh chives

Directions

1. If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Reserve 1 3/4 cups water used to cook the lobster, and drain the rest of it. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
2. Puree 4 cups corn with chicken broth in processor until almost smooth.
3. Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups lobster water; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper.  Remove soup from heat; stir in sour cream.
4. Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onion, and Mushrooms)

Note: This dish is a little bitter, so if you're making this for family, use a sweeter red wine
Other note: This recipe has been slightly modified to fit modern kitchen supplies and equipment

Make ahead small onions and mushrooms: 

 Ingredients

• 18 to 24 small white onions
• 1 lb. quartered fresh mushrooms
• 1 1/2 Tbsp. butter
• 1 1/2 Tbsp. oil
• 1/2 cup beef stock
• 4 Tbsp. butter
• 2 Tbsp. oil

Directions

1. For the onions, melt down 1 1/2 Tbsp. of butter and 1 1/2 Tbsp. of oil together in a skillet. Once they are bubbling, add the onions and saute over medium heat for about 10 minutes, rolling them to brown as evenly as possible, but without breaking their skins. Pour in beef stock; cover and simmer for 30 to 40 minutes or until onions are tender.
2. Meanwhile, melt 4 Tbsp. butter and 2 Tbsp. oil in a skillet over high heat. As soon as the butter foam has subsided, add the mushrooms. Toss and shake the pan for 4-5 minutes. As soon as they have browned lightly, remove from heat.

Stew:

Ingredients

• 8 oz. super thick-cut bacon
• 1 Tbsp. olive oil or cooking oil
• 3 lbs. lean stewing beef (such as rump pot roast, sirloin tip, chuck pot roast, top round, or bottom round), cut into 2-inch cubes
• 1 sliced carrot
• 1sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups of a full-bodied, young red wine
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• 1 crumbled bay leaf 

Directions

1. Cut bacon into small strips, about 1/4-inch wide and 1 1/2-inches long. Simmer the bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2. Preheat oven to 450 degrees Fahrenheit
3. In a large pot, saute the bacon in the oil over medium heat for 2-3 minutes to brown lightly. Remove to a baking dish (13x9-in. or larger) with a slotted spoon.
4. Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil until nicely browned on all sides. Add it to the baking dish with the bacon.
5. In the same fat, saute the sliced onion and carrot. Pour out the sauteing fat. Add the vegetables to the bacon and beef, along with the salt and pepper. Sprinkle the flour over the casserole, and toss to coat the beef lightly with the flour.
6. Set the casserole uncovered in the middle position of the preheated oven for 4 minutes. Toss the mixture and return to oven for 4 more minutes.  Remove casserole, and turn oven down to 300 degrees.
7. Remove the casserole from the baking dish back to the pot and stir in the wine. Add enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to a simmer on top of the stove. Once it is simmering, remove from heat and pour the stew back into the baking dish. Set the dish in the lower third of the preheated oven and cook for 3 to 4 hours (so the liquid simmers very slowly.) The meat is done when a fork pierces it easily.
8. When the meat is tender, pour the contents of the stew into a sieve or colander set over the large pot. Distribute the cooked onions and mushrooms over the meat.
9. Simmer the sauce for a minute or two, skimming off additional fat. If it is too thin, boil down rapidly. If it is too thick, mix in a few more tablespoons of beef stock. Pour the sauce over the meat and vegetables. Serve.

Chicken Noodle Soup

Ingredients

• 2 Tbsp. olive oil
• 1 teaspoon minced garlic
• 1 small yellow onion, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 boneless and skinless chicken thighs or breasts, cubed
• 8 cups chicken broth
• 2 bay leaves
• 16 oz. (1 pkg.) egg noodles
• Salt and pepper

Directions

1. Put oil in the bottom of a pot over medium heat. Add garlic and onion and cook until fragrant and onion is translucent, about 2 minutes. Add diced carrots and celery and saute until tender, about 5 to 6 minutes. Add cubed pieces of chicken and cook until chicken is cooked on the outside. Pour in broth and add bay leaves. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, removing any foam that forms on the surface.
2. Remove bay leaves and add egg noodles about 8 minutes before taking the pot off the heat (or however long the package instructions on the noodles say). Season with salt and pepper to taste
3. Serve and enjoy!