One Pot Beef Stew by Ashley Hart

One Pot Beef Stew by Ashley Hart

One Pot Beef Stew
 
 
Ingredients:
 
2.5 lb stewing beef
2 bay leaves
1 Tsp Thyme
1 Tsp oregano
Salt + pepper to taste
1/2 cup frozen peas
1/4 cup flour
2 tablespoons olive oil
Half a red onion
2 large potatoes
3-4 large carrots
1 Tablespoon minced garlic
1/4 cup marinara sauce
4 cups beef bone broth
 
Directions:
 
Turn stove to high heat- in large pot heat olive oil until smokey -add beef pieces, salt + pepper and cook until well seared on all sides. Set aside
 
To same pot mix carrots, potato, onion, garlic, carrots, salt + pepper and cook stirring continuously for 5 minutes
 
Add flour and stir, scraping all brown bits from bottom of the pot
 
Add marinara and beef broth, bay leaf, thyme, oregano and bring the pot back to a boil— add beef pieces to mixture and reduce heat to low, cook for 1.5 to 2 hours stirring occasionally
 
I add peas about five minutes before serving and it’s the perfect texture!
Gut-Healing Coconut Curry Bone Broth by Bondi Harvest

Gut-Healing Coconut Curry Bone Broth by Bondi Harvest

Servings3
Ingredients
  • ½ red onion sliced
  • 500ml bone broth chicken or beef
  • 250ml coconut milk
  • 500g mushrooms assorted: enoki, shiitake, king oyster
  • 2 bunches bok choy sliced in half lengthways
  • 1 tbsp hemp seed oil
  • hemp seeds sprinkle
Curry paste
  • 2 tsp coriander seed (or ground coriander) or ground coriander
  • 2 tsp cumin seed or ground cumin
  • 6 lemon myrtle leaves
  • 2-4 red chilies or to taste
  • 1 stalk lemongrass root and tip trimmed, then chopped
  • 4 cm piece ginger fresh, peeled and chopped
  • 3 cm piece turmeric fresh
  • 3 cloves garlic skins removed
  • 2 limes zested and juiced
  • 6 green onions sliced
  • 2 tbsp coconut oil
  • 1 tbsp coconut milk
  • Sea salt and black pepper
Instructions
  1. Make the curry paste by placing all ingredients in a blender or food processor. You can also use a stick blender, just ensure the lemongrass and ginger are blended in.

  2. Heat a spoonful coconut oil in a medium-sized pot over medium heat, add the onions and cook for a few minutes. Add in half the curry paste from above, and let sizzle in the pot for a few minutes until fragrant, just be careful not to burn.

  3. Pour in the bone broth and coconut milk and bring to the boil. Reduce to a simmer and leave partially covered for 15 minutes. Season to taste with salt if needed.

  4. Plunge in the mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked.

  5. When just ready to serve, heat a skillet over high heat, sear the bok choy by placing them, cut side down on the hot pan until you get some nice browning.

  6. To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.

Crack Chicken Noodle Soup by MyIncredibleRecipes

Crack Chicken Noodle Soup by MyIncredibleRecipes

This Crack Chicken Noodle Soup recipe is literally THE BOMB, Seriously!

Ingredients

  • 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
  • 1 (10.5 oz.) can condensed chicken soup
  • 6 cups low-sodium chicken stock
  • 1 cup whole milk
  • 1/2 cup chopped celery
  • 2 medium carrots, sliced
  • 1 (1 oz.) packet Ranch dressing mix
  • 1 cup crumbled bacon
  • 1 1/2 cups shredded mild cheddar cheese
  • 1/2 cup cream cheese, softened
  • 8 oz. Thin Spaghetti or Angel Hair – uncooked

Instructions

    1. Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
    2. Turn down heat to medium-low and simmer for 20 – 25 minutes.
    3. Add noodles and cheese and simmer until noodles are fully cooked.
Top with extra crumbled bacon if desired

ENJOY!!

Source myincrediblerecipes.com

Homemade Chicken Soup

Homemade Chicken Soup

Here’a to a perfect day for a hot bowl of homemade chicken soup!

By Ashley: Here For The Foodie

Ingredients:

  • 2 celery stocks
  • 2 large carrots
  • 1/2 cup corn
  • 1/2 a red onion
  • 4 cups low sodium chicken broth
  • 2 cups egg noodles
  • 2 shredded chicken breasts (or leftover rotisserie)

Seasonings used- pepper, pink salt, oregano, garlic powder.

In large pot over medium heat sautée veggies until just about tender, add broth, seasonings + chicken – bring to a boil + lower heat to low/medium + simmer for 1-2 hours on low, add egg noodles 15 minutes before finished and serve!