- Bratwurst or 1 1/2 lb brat burger
- mushrooms
- cream mushroom soup
- soup can of water
- grated cheddar cheese
- milk
- California blend frozen veggies
- Velveeta
- butter
- salt & pepper
- burger
- 8oz can tomato sauce
- taco seasoning
- stewed tomatoes
- kidney beans
- whole kernel corn
- - 2 cups water
- salt & pepper
- bacon
- pork sausage
- cooked wild rice
- cream of mushroom soup
- water
- mushrooms
- Italian seasoning
- beef bouillon cube
- pepper
- olive oil
- minced garlic
- dried thyme
- dried Greek oregano
- diced ham
- Spanish sherry vinegar or other flavorful vinegar of your choice
“We are finding gorgeous tomatoes in our Ranui Gardens CSA box this month. You could use them in this stew-like dish, but I like to savor the rarity and freshness of the heirlooms in salads, sandwiches and raw—and use canned tomatoes here. I choose quinoa as the bed underneath the vegetables—feel free to substitute rice or any other cooked grain.
Precook the kale in another saucepan and add it at the last minute to the lentils."
- red or tri-color quinoa
- extra virgin olive oil
- smoked paprika
- ground cumin
- red pepper flakes
- Real Salt
- Freshly ground black pepper
I came up with this one on my own. The seasoning and some of the cooking method were inspired by a French recipe for lamb kidneys out of the Joy of Cooking.
You’ll need a large soup cauldron and a wok , a wire whisk, a large stirring spoon (not slotted), a large (1-quart or 1-litre) measuring cup, a mixing bowl, and a ladle.
- diced onions
- water
- pouches beef bouillion
- pouches chicken bouillion
- flour
- sweet paprika
- cooking sherry
- Worcestershire sauce
- celery salt
- salt
- coarse black pepper
Delicious and great for colds! I usually double or quadruple the recipe and freeze some of the soup.
- chopped celery
- chicken stock
- salt
- pepper
- dry basil
- oregano
- thyme
- fresh green peas