Category: Onions - Litchfield Farmers' Market

Crustless Spinach Quiche

2/25/2026

Ingredients
1 tablespoon olive oil
1 medium onion (finely chopped)
2 cloves garlic (minced)
10 ounces fresh spinach (roughly chopped)
4 large eggs
½ cup milk
1½ cups Gruyere cheese (shredded)
½ cup feta cheese (crumbled)
½ cup Pamesan cheese (grated)
salt and pepper (to taste)
1 pinch nutmeg

Preparation

Preheat your oven to 375°F. Generously spray a 9-inch pie dish with cooking spray.
Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until they’re soft, just a couple of minutes. Add the spinach to the skillet and cook until wilted, which should take about 3-4 minutes.
In a mixing bowl, beat together eggs and milk. Stir in the Gruyère, feta, and Parmesan cheeses, along with a pinch of nutmeg. Season with salt and pepper, and whisk it all together.
Spread your spinach mixture in the prepared pie dish. Pour the egg and cheese mixture over the spinach. Give it a gentle stir in the dish to make sure the ingredients are evenly distributed.
Pop your dish into the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
Let it cool for a few minutes before slicing. This helps everything set nicely.

Savory Roasted Rutabaga, Carrots and Onions

2/4/2026

Ingredients:

2 medium rutabagas
3 large carrots
1 large onion, sliced
3 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

Instructions:

Preheat the oven to 400°F.
Peel and dice the rutabagas and carrots into equal size chunks
In a large bowl, combine the diced rutabaga and carrots, and sliced onion.
Drizzle the olive oil over the vegetables and sprinkle with thyme, garlic powder, salt, and pepper. Toss until well coated.
Spread the vegetable mixture evenly on a baking sheet lined with parchment paper or foil.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
If using, drizzle balsamic vinegar over the roasted vegetables before serving for an extra layer of flavor.

Creamy Spinach Mushroom Soup

1/21/2026

Ingredients

1/4 cup butter
1/2 pound sliced mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
6 ounces fresh baby spinach, chopped OR frozen, thawed equivalent
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
French baguette, optional

Directions

In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes.
Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes.
Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Add spinach; cook and stir until wilted, 2-4 minutes.
Gradually stir in half-and-half, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley. If desired, serve with baguette.

Creamy Tomato Cottage Cheese Soup

9/24/2025

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups tomatoes, chopped (or 2 cans diced tomatoes)
2 cups vegetable broth
1 cup cottage cheese - the higher the milk fat, the creamier
1 teaspoon sugar (optional)
Salt and pepper to taste
Fresh basil leaves for garnish

Preparation

Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
Add the tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the cottage cheese and continue to blend until fully incorporated and smooth.
Season with sugar (if using), salt, and pepper to taste.
Garnish with fresh basil leaves before serving.

Italian-Style Spinach and Mushrooms

4/23/2025

Ingredients

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Directions
1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender.
2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes.
3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted
4. Add vinegar, stirring constantly until it is absorbed, then stir in white wine.
5. Reduce heat to low and simmer until wine is almost completely absorbed.
6. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot.

Potato Spinach Cheese Chowder

1/22/2025

Ingredients

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
4 cups water, or as needed to cover
2 cups milk
¼ cup butter
¼ cup all-purpose flour
2 cups chopped spinach or kale
2 ½ cups shredded cheddar cheese

Directions

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes. Do NOT drain.
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
Pour hot milk mixture into cooked vegetables and stir.
Add spinach (kale) and cheddar to the pot. Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
Serve.

Skillet Sweet Potatoes

11/13/2024

Ingredients

3 tbsp. oil
1 large onion, coarsely chopped
1 medium red bell pepper, chopped
2 serrano chili peppers or more to taste, seeded if desired, and chopped
4 large sweet potatoes, (about 2 1/2 lbs.) peeled and cut into 3/4 inch chunks
1 large clove garlic, finely chopped
1 tsp. chili powder
1/2 cup water
1 tbsp. granulated bouillon chicken flavor
1/4 tsp. freshly ground black pepper

Preparation

Heat oil in large skillet over medium-high heat and cook onion, stirring occasionally, until it starts to soften, about 3 minutes.
Stir in red pepper and chili peppers and cook, stirring occasionally, 3 minutes.
Stir in sweet potatoes and cook, stirring occasionally, until potatoes start to brown in spots, about 10 minutes.
Add garlic and chili powder and cook, stirring, until fragrant, about 30 seconds.
Stir in water and chicken bouillon; reduce heat and cook covered, stirring occasionally, until potatoes are tender, about 8 minutes.
Season with ground black pepper.
Serve

Creamy Carrot Soup

10/30/2024

Ingredients

4 cups peeled (or not, your preference) and chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream or coconut milk

Directions

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
Remove pot from heat; carefully puree soup with an immersion blender until smooth.
Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream or coconut milk through the soup.
Serve.

Creamy Pumpkin Soup

10/23/2024

Ingredients

2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight
1 onion , sliced (white, brown, yellow)
2 garlic cloves , peeled whole
3 cups vegetable or chicken broth/stock , low sodium
1 cup water
Salt and pepper

Finishes:

1/2 - 3/4 cup cream , half and half or milk

Instructions
1.Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out. Cut into 1.5" chunks.
2.Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender - about 10 minutes.
3.Remove from heat and use a stick blender to blend until smooth.
4.Season to taste with salt and pepper, stir through cream,
5.Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.

Beet and Beet Greens Soup

10/16/2024

Ingredients

1 bunch beets (2-3)with greens (should be about 6 leaves)
4 celery stalks (with or without leaves) - chopped
1 small onion - diced
olive oil
1 bay leaf
Salt
Pepper
3 cups broth or water

Instructions
1. Dice the beets.
2. Remove the beet greens from the stems and chop. Discard the stems.
3. In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes.
4. Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute.
5. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes.
6. Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed.
7. Serve hot with a drizzle of olive oil on top.

Lemony Lentil with Greens Soup

5/15/2024

Ingredients

1 cup dried brown lentils
8 cups water, divided
¼ cup extra-virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 teaspoon salt, divided
¼ teaspoon ground pepper
3 cloves garlic, chopped
1 teaspoon ground coriander
6 cups chopped collard and/or kale greens
¾ cup chopped fresh cilantro
1 pound small yellow potatoes, quartered
Juice of 1 lemon, plus wedges for serving

Directions

1. Pick through lentils, discarding any stones. Rinse.
2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds.
5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
5. Serve with lemon wedges, if desired.

Sauteed Cabbage and Carrots

1/31/2024

Ingredients

4 tablespoons unsalted butter
2 tablespoons, avocado oil, coconut oil, or olive oil
1 medium onion, chopped lengthwise
1/2 head green cabbage, cut into chunks
3-4 large carrots- cut into chunks
4 cloves garlic, minced
2 cups low sodium vegetable stock
1/2 teaspoon salt and pepper, or to taste
1/2 teaspoon red chili pepper flakes, optional to taste

Preparation

Preheat a large skillet over medium heat.
Add in butter and the olive oil and let it heat up for a minute or so.
Add in onion and sauté it until softened - about 3-4 minutes.
Add in cabbage and cook for about 4-5 minutes, stirring from time to time.
Once the cabbage starts to caramelize on the edges, add garlic, chopped carrots, salt pepper, and red chili pepper flakes if usiing.
Pour in half a cup of the vegetable stock. Cover and cook until the sauce reduces slightly.
Add the rest of the vegetable stock and simmer for about 10-15 minutes or until the carrots and cabbage are soft.
Season with more pepper to taste and serve.

Carrot Butternut Squash Soup

1/17/2024

Ingredients

1 tbsp olive oil
1 medium white onion, chopped
2-3 large celery ribs, chopped
2 large garlic cloves, minced
1 pound carrots, sliced into 1/2-inch coins
1 pound butternut squash, peeled and cubed
1 bay leaf
¼ tsp cayenne pepper, adjust for desired heat
1 tsp paprika
Salt and black pepper, to taste
5 cups vegetable broth
⅔ - 1 cup coconut milk, light or whole

Instructions

In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
Remove the bay leaf.
Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.

Creamy Sweet Potato Soup

12/13/2023

Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 heaping teaspoon sea salt
Freshly groun black pepper
3 medium sweet potatoes (1½ pounds), peeled and cubed
1 apple, peeled and chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon coriander
½ teaspoon smoked paprika
1 teaspoon apple cider vinegar
3 to 4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish
Instructions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
Let cool slightly and blend the soup until smooth with an immersion blender or free standing blender. If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and top with a swirl of coconut milk.

NotesThis soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.

Carrot Potato Soup

11/29/2023

Ingredients

1 Tbsp butter or olive oil
1 medium-sized onion, diced (any color is fine)
1 garlic clove, minced or grated
1 celery stick, diced
1 lb. (5 medium sized carrots) peeled and diced
1 lb. (2 medium sized potatoes) peeled and diced
1 tsp Italian herbs
¼ tsp dried thyme
¼ tsp dried parsley (optional)
⅛ tsp black pepper, plus more to taste
½ tsp fine salt, plus more to taste
2 ½ cups vegetable broth
2-3 Tbsp fresh parsley, chopped

Preparation

Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic, and cook for an extra minute until fragrant.
Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
Stir in the broth, bring to a boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
Turn the heat off, and let it cool slightly.
Transfer 1 cup of the soup to a container in which you can blend it until smooth. This way you get a creamier soup. You can skip this step if you wish.
Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
Serve with freshly ground black pepper, extra parsley, and crusty bread.

German Vegetable Potato Soup

11/1/2023

Ingredients

1 tablespoon oil, of your choice
1 onion, diced
3 cloves garlic, minced
2 stalks celery diced
2 medium carrots, diced
2 pounds potatoes, chopped 1 inch cubes
1/2 teaspoon dried marjoram
nutmeg, to taste
salt, to taste
pepper, to taste
4 cups vegetable broth
2 whole bay leaves, optional
1/3 cup cream
sausage slices optional
fresh parsley, optional, for garnish

Directions

Heat the oil in a large pot over medium heat.
Add the onion to the oil and sauté until translucent, about 3 minutes.
Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
Discard the bay leaves.
Pour 1/2 of the soup into a different pot.
Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
Simmer the soup until it melds together, about 3-4 minutes.
Taste for seasoning.
Serve with the parsley and the sausage slices if using.

Creamy Potato Pumpkin Soup

10/11/2023

Ingredients

2.2 lbs. pumpkin
2.5 lbs. potatoes
1 onion large
2 garlic cloves large
2 tablespoons oil
4.5 cups vegetable broth
1 sprig of rosemary
½ cup heavy cream
2 tablespoons pepitas roasted
fine sea salt and black pepper
Optional toppings: croutons, roasted pepitas, rosemary sprig/leaves

Directions

Halve the pumpkin and remove the seeds. Slice it thickly. Cut into ½ inch cubes.
Peel and cube the potatoes into ½ inch cubes.
Chop the onion and peel the garlic cloves but leave them whole.
Heat the oil in a large soup pot. Sauté the onions for 2-3 minutes until translucent. Add

the garlic cloves, pumpkin, and potato cubes, stir and sauté for about 5 minutes.

Add the stock and rosemary sprig and bring it to a boil. Turn the heat down to low and simmer the soup, covered, for 15-20 minutes or until the vegetables are soft.
Remove the rosemary sprig and blend the soup with an immersion blender.
Add the cream and reheat gently without letting the soup boil again.
Adjust the taste with salt and pepper. Serve the soup with or without optional toppings.

Honey Glazed Carrots and Celery

9/20/2023

Ingredients

1 lb carrots
1 stalk celery chopped
1/4 cup onion finely chopped
1/2 cup white wine dry
1/2 cup water
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
1/4 tsp dill dried

Instructions

Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
Sprinkle with a pinch of dried dill and serve.

Stuffed Sweet Onions with Bacon

9/13/2023

Ingredients

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Directions

1. Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion.
2. In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture.
3. Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Spinach, Asparagus Crustless Quiche

5/9/2023

Ingredients

1 Tbsp olive oil
½ cup chopped yellow onion
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups packed baby spinach
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
6 large eggs
½ cup half-and-half (or whole milk)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Swiss or Gruyère cheese

Preparation

Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.

Creamy Arugula Soup

2/22/2023

Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk or half and half
Freshly ground black pepper

Directions:

Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes.
Add in the garlic and sauté until fragrant, about one more minute.
Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.
Add the arugula to the pot and stir until bright green, about 3 minutes.
Blend the soup until smooth.
Return the soup to the pot over medium heat and stir in the coconut milk.
Season with additional salt, if desired, and black pepper. Serve warm.

Firehouse Chili

1/24/2023

Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!

Ingredients:
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.
For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced
Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!

Creamy Non-Dairy Onion Soup

1/4/2023

INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, minced
5-6 medium sweet or yellow onions, peeled and sliced
1.5 cups russet potato, peel and dice into small evenly sized pieces
16.9 ounce chicken broth
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cracked black pepper, to taste
2-3 tablespoons coconut milk (optional)
2 tablespoons chives, chopped small

PREPARATION

Add olive oil, minced garlic and sliced onions to a large sauté pan. Simmer over medium heat until the onions are translucent, not brown, about 10 minutes.
Once the onions are translucent add the prepared potatoes, chicken broth, salt and pepper. Bring to a boil.
Let everything simmer for 10-15 minutes or until the potatoes are fork tender. Stir occasionally.
Once the potatoes are fork tender reduce the heat, add the lemon juice and stir until well combined.
Puree the soup using an immersion or regular blender until creamy. Bring back to serving temperature.
Add the coconut milk (if using) and stir until it is well combined.
Top chopped fresh chives and serve immediately!

Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

Ingredients

2 large onions, diced
4 stalks celery, chopped
4 large carrots, chopped
4 pounds potatoes, diced
2 tablespoons minced garlic
1 tablespoon dried dill weed
1 tablespoon dried oregano
2 tablespoons olive oil
Vegetable broth to cover
Ground pepper to taste
Parsley for garnish

Directions

Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
Drizzle the olive oil over the mixture.
Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
Cook on High until the vegetables are tender, about 6 hours.
Remove some of the potatoes and broth and puree to make the broth creamy.
Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
Garnish with parsley.

Butternut Squash Bisque

12/7/2022

Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
4 cups peeled and cubed butternut squash
¾ cup diced carrots
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream (Optional)

Directions

Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.