Prep: 15 minutes Cook 30 minutes Makes 4 large servings
1 lb lean ground beef
1 garlic clove, chopped or minced
1 small head of cabbage, chopped
2 1/2 Cups water
2/3 Cup uncooked long grain white rice
1 Tbsp Worcestershire sauce
1 tsp onion powder
1 tsp dried basil
1/4 tsp cayenne pepper
1 can (28 oz) crushed tomatoes
1/2 tsp salt
In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink. Drain. Stir in the next 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender (25 minutes). Stir in tomatoes and salt. Heat through.
397 Calories, 9g fat (4 sat fat), 56 mg cholesterol, 707 mg sodium, 51 g carbohydrates, 6 g sugar, 9 g fiber, 30 g protein.
The picture does NOT do this soup justice. It’s the easiest and tastiest potato soup ever! Basic flavors but FULL of flavor. Served with a loaf of freshly baked sourdough bread. Whole house smelled heavenly. Recipe below:
2 lbs Russet potatoes, chopped into 1 1/2″ cubes
1/2 C chopped yellow onion
1/2 C chopped celery
1 Can Evaporated Milk (NOT Eagle Brand type but Evaporated Milk)
4 Tbsp butter
3 Tbsp flour
Salt and Pepper
1 box chicken stock
Combine potatoes, onion, and celery into a large bowl. Add flour to coat. Add salt and pepper – pinches. Let sit for about ten minutes. Meanwhile, melt the butter in a soup pot. Add potato mixture and coat in butter. Add chicken stock and bring to a boil. Add evaporated milk and bring to boil. Simmer on low for 20-30 minutes or until potatoes are done. Stir occasionally. For a thicker soup, use a whisk to break up some of the cooked potatoes and stir into the soup’s juice. Add additional salt and pepper to taste. Serve with topping of bacon pieces and grated cheese if desired. This is my personal favorite potato soup recipe. It’s chunky and has a nice semi-thick base. Serves 4
Do you like the fresh taste of homemade picante sauce, but dislike the idea of multiple steps and lengthy time in the kitchen? Try this recipe!
(Thanks to eHow.com)
What you’ll need is below:
6 large tomatoes
1/2 cup of chopped onion
2 jalapeno peppers
1 bell pepper
Cilantro (to taste)
Blender (or food processor)
Thoroughly wash all vegetables.
Slice each tomato into four parts. Remove the core or the hard center part of the tomato. Place your tomato pieces in the blender and mix thoroughly, to a consistency you prefer. Pour the tomato mixture into a medium size mixing bowl. Depending on whether you like thick, chunky salsa or a more blended, uniform sauce, you decide by how long to blend/chop.
Chop onion and place it in the blender. Blend thoroughly. Pour onions into the mixing bowl with tomatoes.
Prepare bell peppers and jalapeno peppers for chopping by removing stems, cutting in half and removing the seeds. Leave the jalapeno seeds in to make a hotter sauce. Place the peppers in the blender and blend thoroughly. Add to the mixture in the mixing bowl.
Stir all vegetables together, mixing well.
Enhance the flavor of your sauce by adding garlic powder, cilantro, sea salt and any other seasoning you desire.
Store your homemade sauce in an air-tight container and refrigerate.