Month: March 2018

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Sauteed’ Frozen Peas with Shallots & Garlic

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Sauteed' Frozen Peas with Shallots & Garlic

Semi-homemade simple and delicious

Course Side Dish, vegetables
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 6 kcal
Author Deborah Chapman

Ingredients

  • 3 cups frozen organic peas
  • 2 tbsp olive oil divided extra virgin
  • 2-3 tbsp shallots chopped
  • 2 tsp garlic chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Recipe Notes

  • Heat a skillet and add one tbsp of the olive oil once heated add the chopped shallots and stir for about a minute.
  • Add the chopped garlic and stir about a  minute careful not to burn the garlic.
  • Add the frozen peas to the pan and the rest of the olive oil, season with the salt and pepper and stir, this is basically stir frying so you will constantly stir your peas until they are tender but with a bite and they will be nice and plump about 10-12  minutes they will be done and so tasty. 

*use as many organic ingredients as possible.

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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.

Course Main Course, Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 247 kcal
Author Deborah Chapman

Ingredients

  • 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

Instructions

  1. A look at the ingredients I used

    ingredients used

  2. lightly browning the meat

  3. sauteing the onions, celery and garlic

  4. add the tomatoes, carrots

  5. add the drained beans, meat, dry & fresh herbs

  6. add the liquid and simmer and aromatics

Recipe Notes

  • 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.

*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, a little goes a long way.

Ps. use as many organic products as you can