Featured

Black Bean Chili Soup with Beef

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Black Bean Chili Soup with Beef

This soup is light but filling it is truly a winner.

  • 1 lb ground beef
  • 2 tbsp olive oil (extra virgin, divided)
  • 1 onion (medium-large chopped)
  • 3 garlic cloves (chopped)
  • 3 celery stalks (chopped)
  • 3 carrot stalks (peeled and sliced 1/4 inch)
  • 1 15 oz can diced tomatoes (basil & garlic Marzano tomato)
  • 1 15 oz can black beans (rinsed and drained)
  • 4 cups water
  • 1 tbsp Better than bouillon beef flavor
  • 1 1/2 +1/4 tsp kosher salt (divided)
  • 2/4 tsp freshly ground black pepper (divided)
  • 2 tsp chili powder
  • 1/4 tsp dried oregano
  • 1/2 tsp cumin
  • 2 tbsp fresh parsley
  • 6-7 fresh thyme (6-7 stems tied into a bunch )
Rinse your beans well until the water is clear let drain and set aside.

In a 5-quart soup pot or stock pot add one tablespoon of the olive oil over medium-high heat.

Once heated add the ground meat and add 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper break up the meat and constantly stir the meat so it will cook evenly and quickly, about 5 minutes or until lightly browned.   Once lightly browned using a strainer let the meat drain and set it aside.  

Using the same pot add 1 tablespoon of olive oil, onions, celery,  and cook for about 2 minutes then add the garlic cook for about 2 minutes stirring constantly and please do not let the garlic burn it will taste really nasty if it burns,  not kidding.  

Add the carrots and sauté for about 2 minutes then add the tomatoes, beans,  meat and the dry seasoning, fresh thyme, and finally the water.

On a low heat let this soup simmer for at least one hour and a half to two hours, I let mine simmer for 2 hours and it was so worth it. 

Once simmered do not forget to remove the fresh thyme from the pot and discard and add the fresh parsley as a garnish.

note: You can use beef stock instead of the better than bouillon beef flavor which takes the place of stock but it has such flavor.  I always have this in my pantry if I am out of broth or my stock it is good to have  and it comes in other flavors, chicken and vegetable.

The reason I did not use a lot of salt in this dish is because the better than bouillon beef flavor have enough salt already a little goes a long way.

Ps. use as many organic products as you can


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Featured

Pesto Sauce

such a versatile sauce

 

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Pesto Sauce

This sauce is versatile

  • 1 cup organic fresh parsley (chopped)
  • 1/2 cup organic fresh basil (chopped)
  • 2 tbsp organic garlic cloves 4-5 cloves (chopped)
  • 3/4 cup organic pine nuts (chopped)
  • 1/4 cup organic raw walnuts (chopped)
  • 1/2 cup parmesan cheese freshly (shredded)
  • 1/4 cup asiago cheese freshly (shredded)
  • 1/2 cup olive oil (extra virgin)
  • 1 tsp lemon zest
  • 1 tbsp juice of a fresh lemon
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
Add all the above-mentioned ingredients into the food processor or blender except the olive oil,  salt, and pepper on the pulse setting pulse a few times until mixed well.  Continue to pulse and slowly drizzle the olive oil into the processor or blender once you have a nice spreadable consistency stop the processor add the salt and pepper to taste. 

Store in a mason jar and freeze, the pesto sauce freezes well and can last well over 6 months,  I normally place plastic wrap over the top of the pesto sauce before I seal it to freeze.  When I am ready to use I Just take the jar out of the freezer and set it on the counter until it soften some and I am able to spoon out what I need to use.  You can also fill an ice tray with the pesto sauce and freeze until ready to use. 

*I add this sauce to pasta, rice, and roasted potatoes just to name a few.

 
 
 

 

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Featured

Smoked Paprika Roasted Chicken with Spinach

 

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Smoked Paprika Roasted Chicken with Spinach

This chicken is easy and simple to make.

  • 4 chicken thighs (organic) (bone in)
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp smoke paprika
  • 1 tsp granulate garlic
  • 1 tsp tumeric (organic)
  • 1 tsp kosher salt
  • 1/2 tsp fresh black pepper
  • 10 oz fresh baby spinach (organic) (or more if you can fit it into the pan)
  • Pre-heat oven to 350 degrees.
  • In a small dish add the six dry ingredients in a small bowl and mix all ingredient to create a rub make sure to pat dry your chicken and season both sides of the chicken, In the meantime in a large skillet on med/high heat add the olive oil and once hot place the chicken thighs in the pan skin side down and pan sear the meat for about two minutes,  you are not cooking the chicken thighs but lightly browning the skin side only.  Once lightly browned turn the skin side up and place in the hot oven for 15 minutes.
  • After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 15 minutes.  Once cooked this is optional I placed my dish in the broiler for 2 minutes just to give it that nice deep golden charred.  Serve and enjoy.

*Wash chicken and pat dry, when I use chicken thighs  I always remove any extra fat from the thigh and discard, I always soak my chicken in vinegar and salt with lemon for at least 30 minutes.

Use as many organic ingredients as possible