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Quintessentially American, this soup looks for a long time like it's going to be terrible--then suddenly it pulls together at the end and is unexpectedly rich and satisfying. It was contributed by Pat and Elaine Young of Oregon, also quintessentially American and in the best of ways. Hardworking and gutsy, they've got a son in highschool, are putting a daughter through college--and still decided to make significant career changes as "40 somethings" to secure a better future in the long run. Elaine got the recipe from her sister.
Directions 1. For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker.
Burgundy Beef Stew Tender beef and veggies are simmered in a red wine-beef broth mixture and served over egg noodles. Makes: 6 servings Prep: 20 mins Cook: 5 hrs to 12 hrs (low) or 5 to 6 hours (high) Slow Cooker Meatball Sandwiches
Ingredients 1 tablespoon canola oil 1 large onion, chopped (about 2 cups) 8 ounces white button mushrooms, (about 3 cups) 3 cloves garlic, minced 2 cups cooked chopped skinless, boneless chicken breast (1 breast half) 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano 2 cups baby spinach leaves, sliced into ribbons 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 (10-inch) whole-grain flour tortillas 1 cup shredded Mexican cheese mix or Cheddar 1/2 cup salsa 1/4 cup reduced-fat sour cream Directions Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
Ingredients Filling: 1 cup low-sodium chicken broth 2 teaspoons ground cumin 3/4 cup couscous 1 cup canned garbanzo beans , rinsed and drained 1/4 cup dried currants 1 packed cup chopped baby spinach leaves 1/2 cup (4 ounces) crumbled feta cheese 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 medium red bell peppers 1 medium yellow bell pepper 1 medium orange bell pepper Hot water, as needed Sauce: 1 packed cup fresh basil leaves 1/2 cup (about 4 ounces) creme fraiche 3 tablespoons extra-virgin olive oil 1 tablespoon water 1 garlic clove , coarsely chopped 2 teaspoons fresh lemon juice 1/4 teaspoon sugar 1/4 teaspoon salt, plus extra, as needed 1/4 teaspoon freshly ground black pepper, plus extra, as needed Directions
Notes We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version. Ingredients