I love a healthy soup, especially when the weather has a bit of a chill. Not only is this soup hearty and healthy, but it’s full of anti-inflammatory ingredients like ginger, turmeric and carrots. This soup is also bursting with flavor. Ginger and garlic give the soup a fresh kick, while carrots and coconut milk make it rich and creamy. You’re sure to feel cozy and comforted after a warm bowl of this easy to make soup. This recipe only makes 4 cups, I always double this recipe. 

Carrot and Ginger Soup

Serve Yields 4 cups

1–2 tablespoons olive oil

1 cup onion, diced

1 tablespoon fresh turmeric, thinly sliced

1 tablespoon ginger root, thinly sliced

4 garlic cloves, roughly chopped

3 cups chicken or veggie broth

1 lb carrots, sliced into 1/4-inch rings (for quick cooking) roughly 4 cups.

3/4 teaspoons salt

1/4 teaspoon pepper, more to taste

2 teaspoons apple cider vinegar

1 teaspoon maple syrup, more to taste

Pinch or two of cayenne, to taste

Optional: 1/4-1/2 cup coconut milk, saving some for swirling if you want.

Garnish ideas…. a swirl of coconut milk, cilantro or mint or micro greens, rroasted chick peas.

1. Heat olive oil, in a medium heavy-bottomed pot over medium high heat.
2. Add onion and sauté until fragrant and softened, about 4-5 minutes. lower heat to medium, add ginger, turmeric, and garlic, and continue sauteeing for 2 minutes.
3. Add stock and carrots, salt and pepper.
4. Bring to a boil, cover tightly, turn the heat down and simmer gently until carrots are very tender, 15-ish minutes.
5. Let cool a bit, and use a high-powered blender and blend until smooth and velvety.
6. Place soup back in the pot over low heat. For extra richness, stir in some coconut milk- or just use it as a garnish. Stir in the apple cider vinegar and maple syrup and optional cayenne for a little heat. Taste, adjust salt, acid, sweetness and heat to your liking. Adapted from: Modern Proper

There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce. With just a few minutes of prep and 20 minutes of cook time, you will be digging into this chicken, cheesy and saucy skillet. Try these additional enchilada recipes….Chicken Verde Enchiladas, One Skillet Street Corn Chicken Enchilada Bake , Hatch Chili Pulled Pork Enchiladas, Spicy Poblano and Black Bean and Quinoa Enchiladas,Spicy Poblano and Black Bean and Quinoa Enchiladas, Salsa Verde Chicken Enchiladas with Pineapple Avocado, and Quarantine Cooking.

Enchilada Skillet

Serves 6-8

2 tablespoons extra virgin olive oil

1 red onion, chopped

2 Roma tomatoes, diced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon kosher salt

One 15-ounce can black beans, drained

One 15-ounce can red enchilada sauce

1 (4 oz) diced green chiles, mild

3 cups shredded rotisserie chicken

8 (6 inch) corn tortillas, cut into fourths

2 cups grated Cheddar-jack cheese

Garnish:

1/2 cup sour cream

1/2 cup chopped fresh cilantro

1 avocado, diced

2 limes, cut into wedges

1. Preheat the oven to 450 degrees F.
2. Add olive oil in a cast-iron skillet over medium-high heat. Add the onion and tomatoes. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce, chiles and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
3. Bake until the cheese has melted, 15 to 18 minutes.
4. Remove from the oven and garnish with the sour cream, cilantro and avocado. Serve with the lime wedges on the side.

This classic meatloaf recipe makes a perfect meal for a weeknight or a cozy Sunday. It is comforting, delicious, and topped with a delicious sweet and tangy glaze. Only 10 minutes to prep and 1 hour to bake. Serve with mashed potatoes and a green veggie or salad.

Meatloaf

Serves 8

2 lbs ground beef, 85% lean

1 med onion, finely chopped

2 large eggs

3 garlic cloves, minced

3 Tbsp ketchup

3 Tbsp fresh parsley, finely chopped

3/4 cup Panko breadcrumbs, or gluten-free bread crumbs

1/3 cup milk

1 ½ tsp salt, or to taste

1 ½ tsp Italian seasoning

¼ tsp ground black pepper

½ tsp ground paprika

Meatloaf Glaze

3/4 cup ketchup

1 ½ tsp cider vinegar

2 ½ Tbsp brown sugar

1 tsp garlic powder

½ tsp onion powder

¼ tsp ground black pepper

¼ tsp salt

Line a 9″x5″ loaf pan with parchment paper and preheat oven to 375°F.

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf uncovered at 375˚F for 40 minutes.

In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10-15 minutes before slicing. Drizzle with baking juices from the pan.  Adapted from: Natasha’s Kitchen

This is a favorite weekday chicken recipe. Super easy to make and really delicious!. Milanese features thin slices of chicken breaded and pan-fried. Top it with a Caesar salad!

Chicken Milanese

Serves 4

2 boneless, skinless chicken breasts, (about 1 pound total), halved lengthwise

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

2 large eggs

1 ¼ cups panko breadcrumbs

1 tablespoon Italian seasoning

3 tablespoons vegetable oil

Flaky salt, for serving

Lemon wedges, for serving

1.  Working with 1 chicken cutlet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken cutlets on both sides with salt and pepper.
2.  In a shallow bowl, beat the eggs. Combine the panko and Italian seasoning in a separate shallow bowl. Dip each cutlet into the egg, allowing the excess to drip off. Press each cutlet into the seasoned panko to coat evenly.
3.  Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, add 2 cutlets and cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip the cutlets and repeat until the other side is golden brown, another 3 to 4 minutes. Transfer the chicken to a paper towel lined plate.
4.  Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining cutlets.
5.  Let the chicken rest for 5 minutes, then slice crosswise. Sprinkle with the flaky salt and serve with a wedge of lemon on the side or top with a bright Caesar salad. Adapted from: Modern Proper

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “Essentials of Classic Italian Cooking,” and one reader called it “the gold standard.” Try it and see for yourself. —The New York Times

Yes!!!!!! I tried this and it’s now a staple in our home. This recipe is a labor of love so….. I like to double this recipe and freeze

Marcella Hazan’s Bolognese Sauce

Serves 6 with 1 1/2 pounds pasta

Total time, 4 plus hours

1 tablespoon vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing the pasta

½ cup chopped onion

⅔ cup chopped celery

⅔ cup chopped carrot

¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)

Salt

Black pepper, ground fresh from the mill

1 cup whole milk

Whole nutmeg

1 cup dry white wine

1½ cups canned imported Italian plum tomatoes, cut up, with their juice

1¼ to 1½ pounds pasta

Freshly grated parmigiano-reggiano cheese at the table

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and correct for salt.
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

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Credits

Adapted from “Essentials of Classic Italian Cooking” by Marcella Hazan (Knopf)

Recipe Tags

• Italian
• Pastas
• Sauces And Gravies
• Canned Plum Tomato
• Dry White Wine
• Ground Beef
• Milk
• Pasta
• Dinner
• Main Course

This soup is bursting with sweet celery flavor made stunningly decadent by the various forms of fat (butter, cream and olive oil) included in the mix. This recipe calls for an entire bunch of celery, and the vegetable’s flavor is enhanced a bit by toasting celery seeds in the soup and celery leaves used as garnish. Celery is simmered in chicken or vegetable stock – alongside onion, garlic and potatoes – until tender, then the entire pot gets pureed with an immersion blender or blender til smooth. Garnish with celery, croutons and a swirl of olive oil. Not only is this an elegant first course ….celery is amazingly packed with all kinds of nutrients. Celery is an essential food for managing many health problems since it is rich in antioxidants, vitamins, minerals, and phytonutrients. It is a good source of calcium, potassium, folate, vitamin K, vitamin A, and vitamin C. It also has very less protein, fat, and carbohydrates. Celery has a lot of beneficial flavonoids, phytonutrients, and antioxidants.

Celery Soup

Serves 6

1 teaspoon celery seeds

2 tablespoons extra-virgin olive oil

4 cups chopped celery (from about 1 bunch), leaves reserved for garnish

1 cup chopped onion

4 garlic cloves, roughly chopped

1 teaspoon celery salt

Freshly ground black pepper

1 cup peeled russet potatoes cut into roughly 2-inch pieces

Kosher salt

5 cups low-sodium chicken stock (The chicken stock I used was dark in color, I would next time use a clear or light color stock for a lighter color soup)

4 tablespoons unsalted butter

½ cup heavy cream

ADD THE CELERY SEEDS to a dry heavy-bottomed soup pot or Dutch oven set over medium heat. Toast the seeds, stirring frequently, until fragrant, about 1 minute. Add the olive oil and stir to coat the seeds and heat the oil. Add the chopped celery, onion, and garlic and season with the celery salt and a few cracks of pepper. Cook, stirring, until the onions are just translucent, about 5 minutes.

Add the potatoes and season with two good pinches of kosher salt and a few twists of pepper, then give it all a good stir. Add the stock and bring the mixture to a slow boil. Reduce the heat to low and cook, stirring occasionally, until the potatoes are tender, about 30 minutes.

Remove the pot from the heat and carefully ladle about half of the soup into a blender. Add half of the butter and blend until the soup is completely smooth and creamy. Return the soup to the pot and repeat with the remaining soup and butter. Stir in the cream and taste for seasoning, adding more salt and/or pepper if you like.

Divide the soup among the bowls and garnish with the reserved celery leaves. Adapted from Erin French/ The Lost Kitchen

The flavors of fall are infused into this creamy, sweet and savory roasted butternut squash hummus. It’s nicely spiced from the cumin, coriander, and a bit of cayenne. This recipe calls for roasting the squash and then combining the remaining ingredients into your food processor. Garnish with pomegranates, feta, microgreens and paprika.

Butternut Squash Hummus

Serves: serves 6 to 8 as an appetizer

1 cup cubed butternut squash (½ inch cubes)

1 large or 2 medium garlic cloves

1½ cups cooked chickpeas, drained and rinsed

¼ cup tahini

3 tablespoons fresh lemon juice

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon cayenne, less if sensitive to spice

½ teaspoon sea salt, plus more for sprinkling

¼ cup extra-virgin olive oil, plus more for drizzling

¼ cup water, or as needed

freshly ground black pepper

For topping & serving:

¼ cup pomegranate arils

¼ cup feta cheese

2 tablespoons microgreens, optional

drizzle of olive oil

pita, crackers and/or veggies

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
2. In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
3. With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil – the olive oil tones down the spice.)
4. Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies. Adapted from: Love and Lemons

This easy one pot wonton soup features savory store bought wontons and veggies served in an aromatic broth. Light yet flavorful, this comforting soup is perfect for a week night 30 minute meal. Delicious!!!!

Easy Wonton Soup

Serves 8 

2 tbsp sesame oil

1 bunch green onions

2 cloves garlic, minced

1 tbsp freshly grated ginger

1.5 cups shredded carrots

1/4 cup reduced sodium soy sauce

8 cups chicken broth

24oz mini frozen wontons

3 cups fresh spinach

chili crisp, red pepper flakes and or sesame seeds for topping

1. Heat a large pan or dutch oven with sesame oil.
2. Chop green onions to separate white onion part from top green. Add sliced onion part to pan with oil and cook for one minute. Add in garlic and ginger and cook for another minute.
3. Stir in shredded carrots and soy sauce.
4. Pour in chicken broth. Bring to a boil.
5. Once boiling, add in frozen wontons and spinach. Cook for another 5-6 minutes or until wontons are cooked through.
6. Serve and top with green part of green onion, chili crisp, and sesame seeds. Adapted from: Erinliveswhole

Bacon-onion jam makes a terrific sandwich condiment. A mix of bacon, caramelized onion and balsamic vinegar provides a salty, savory, tangy and a bit sweet jammy spread. This jam is the ideal pairing for pork tenderloin. Combining the jam, pork and a touch of green (or even a slice of pear) makes for a winning game day appetizer.

Bacon-Onion Jam Pork Tenderloin Sliders

¾ pound slab bacon, diced into cubes

4 medium Spanish onions, peeled and diced

1½ teaspoons mustard seed

2½ tablespoons dark brown sugar

¼ cup balsamic vinegar

Kosher salt and freshly ground black pepper

Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.

Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jammy consistency, approximately 40-60 minutes. (Add a little more water as needed.)

Taste the jam, and add salt and pepper if necessary.

Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week. Adapted from: NYT

Pork Tenderloin Sliders

Preheat oven to 400F. Season pork loin with salt and pepper and desired spices & herbs.

In an oven safe skillet, heat oil over medium high heat. Sear pork tenderloins on all sides and place in the oven to finish baking.

Bake pork loins for 10 -12 minutes or until internal temperature reaches 145F. Remove from the oven and the pan and let rest 5 minutes.

Thinly slice the pork tenderloin on a cutting board. Assemble by layering on slider buns topped with onion jam and some kind of greens. Arugula, micro greens or a slice of pear.

This Mongolian Beef is a quick and easy 30 minute recipe that you will want to put on rotation. The beef is crispy and tender with a sweet and savory sauce. Serve it over steamed rice and a side of sauteed or steamed veggies for a meal that is craveworthy.

Mongolian beef

• 2 thinly sliced New York Strip Steaks about 1 1/2 pounds or flank steak
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil divided
• 3 minced garlic cloves
• 1 tablespoon minced ginger
• 1/3 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup light brown sugar
• 2 green onions sliced into 1 inch pieces
• salt and pepper to taste

Serve with steamed rice.

Garnish:  toasted sesame seeds, scallions   

• Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
• Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
• Pour sauce into a liquid measuring cup and set aside.
• Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
• Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
• Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
• Pour Mongolian beef over steamed rice and serve. Adapted from: Spoon Fork Bacon