Lamb and Lentil Tarragon Stew

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Happy Friday! The first day of Fall has come and gone, and I love warm, comforting meals that include some of my favorite seasonal flavors like pumpkin, roasted veggies, stewed meats, and earthy spices. It's also time to take out the slow cooker and put it to good use, which is what I've been doing this week! Using a slow cooker is a healthy way to prepare a hot meal. There is nothing better than coming home at the end of a chilly fall day to a dinner that is ready to serve and has your whole kitchen filled with delicious, seasonal aromas.

This Lamb and Lentil Tarragon Stew can be prepped in the morning (or night before) and left alone to cook while you’re out handling the much more important things in life.

Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew

What You'll Need

1.5 cups lentils
2 quarts bone broth
1 cup water
1-1.5 pounds Lamb, boned and diced square-cut shoulder
1 cup carrots, sliced
1 cup turnips, sliced
1 yellow onion, diced
2 celery stalks, sliced
1/2 cup small fingerling potatoes, sliced in half
3 cloves Garlic, diced
1 sprig rosemarry
2 sprigs tarragon
1/8 cup sherry
1/2 tablespoon red pepper
1/2 teaspoon cumin
sea salt, to taste
Mix ingredients together in crock pot and cook on low for 4 to 6 hours.

What You'll Need To Know

1. Mix ingredients together in crock pot and cook on low for 5 to 6 hours.

Notes:

  • Lamb boned and diced square cut shoulder are perfect in stews or casseroles.
  • Meat from the shoulder needs to be trimmed of excess fat first.
  • The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavor.

Recipe makes 6-8 servings.

What are your favorite slow cooker recipes? Share it with me here!

Chicken Tortilla Soup

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Okay, I know what you're thinking. Soup, in June? Living in Portland has really thrown my into a loop. The weather throughout the week changes drastically. One day it's cold and raining, the next it's warm and sunny. This Portland weather is a bit weird! The clouds and cold weather have me craving a nice bowl of soup. More specifically Chicken Tortilla soup. Since I'm all about health hacking and simplicity, I thought I'd twist this Mexican classic with a healthy spin to it. Don't worry, the flavor was not compromised!

This soup has a slight kick and is very satisfying on a rainy day (like today). It makes a full pot, so you'll have plenty left over. The heat of the peppers combined with the sweetness of the corn is fabulous, and a little bit of citrus from the lime.

What You'll Need

2 Tbsp extra virgin olive oil
2 dried ancho chiles, stemmed
3 cloves garlic, smashed
1 yellow onion, diced
1/4 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. paprika
1/2 tsp. dried oregano
5 cups chicken broth
1/2 pound skinless, boneless chicken breasts, cut into small strips
1 cup fresh tomatoes, chopped
course salt & fresh ground black pepper to taste
1 handful fresh cilantro, chopped
1 cup canned or frozen roasted corn
1 cup canned, strained black beans
3 Fried corn tortilla strips
Fresh lime to taste
Sour cream (optional)
 

What You'll Need To Know

In a large pot, heat the olive oil over med. heat. Add garlic and sauté for 2 minutes. Add ancho chilies, onion, cumin, cayenne, paprika, salt and fresh ground pepper. Sauté for 8 minutes.

Add the chicken broth, the tomatoes, oregano, chicken meat and a handful of cilantro. Partially cover and simmer for 40 minutes.

In a cast iron pan, heat some oil on medium and add corn tortillas slices, fry until golden, set aside on paper towels.

Add the corn niblets, wild rice and black beans to the soup and stir to combine. Season with salt, pepper,  and cilantro.

Serve soup with crispy tortillas, a squirt of fresh lime, and top with sour cream if you eat dairy.

Makes 6 servings.

Carrot Ginger Bisque

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipeI love soup. Warm, comfy and healing for the soul. Lately, I've been making lots of soups since winter has now arrived here in California after weeks of endless sunshine and 70 degree weather. And, there is nothing better on a soggy, rainy day than a creamy warm soup to warm the heart. Which is what sparked the idea for this soup: Carrot Ginger Bisque. A smooth bisque of carrots and sweet potatoes with mellow notes of coconut milk and a tart ginger kick is perfect for cold days. This soup is simple enough to whip up for a weeknight meal. Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

What You'll Need

7-8 Carrots, peeled and sliced 1 Tomato 1 Medium Sweet Potato. peeled and sliced 1/2 Onion, chopped 4 Garlic cloves, diced 2 tablespoons grated fresh ginger 3 Cups water 1 tablespoon oil 1 teaspoon curry powder 1 cup coconut milk or almond milk

Salt, to taste Garnish: Toasted Coconut Chips Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The blend of these ingredients create a velvety mouthful of flavor. The natural sweetness of the carrots and sweet potato is complemented by the tart kick of ginger and balanced by the coconut milk.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The only extra tools you'll need is either a blender or an immersion hand blender. When blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than heavy cream and butter.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe What's so good about this soup? Not your ubiquitous carrot soup, this dish possesses layers of flavor that complement its healing properties. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which helps promote vision and support a healthy immune system. They are also a good source of fiber. This soup is simple enough to whip up, making this a wonderfully nutritious beginning to a meal or a perfect lunch.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

Carrot Ginger Bisque
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 7-8 Carrots, peeled and sliced
  • 1 Tomato
  • 1 Medium Sweet Potato. peeled and sliced
  • 1/2 Onion, chopped
  • 4 Garlic cloves, diced
  • 2 tablespoons grated fresh ginger
  • 3 Cups water
  • 1 tablespoon oil
  • 1 cup coconut milk or almond milk
  • 1 teaspoon curry powder
  • Salt, to taste
  • Garnish: Toasted Coconut Chips
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender. Add in the tomato, followed by sweet potato, carrots, ginger, and curry powder; cook 2 minutes. Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  2. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Notes
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Gluten-Free Creme of Cauliflower Soup

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cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

After a few weeks of warm weather, it looks like winter is finally here in California. This chilly weather has me craving soup more than usual. It's no secret that I'm obsessed with soups. And if there is one vegetable that I've been enjoying this winter is Cauliflower--soups, salads, roasted. (I'll have more recipes soon!)

The other day while grocery shopping at Whole Foods, a soup caught my eye--Creme Cauliflower soup. I personally love cauliflower since it is a very non fussy vegetable, I knew I was up for the challenge once I saw that there was wheat listed in the ingredients. I headed home and decided that Cauliflower soup is what I would make for dinner. Perfect for a chilly night in.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Without a recipe, and just a few ingredients I would have to improvise. To my surprise it turned out simply delicious.

What You'll Need

1/2 yellow onion, chopped 3 shallots 6-8 garlic cloves 1 roma tomato 1 (16-ounce) Organic Cauliflower 1/2 cup white wine 1 1/2 cups unsweetened Almond Milk 1/2 teaspoon fine sea salt 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided 1/4 cup finely chopped flat-leaf parsley 1 tablespoon Safflower Oil 3 cups water 1 tablespoon rosemarry 1 teaspoon pepper Garnish: Rosemarry, Parsley leaves, Poppyseeds

I love using Safflower Oil since it's great for cooking in high heat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

This Cauliflower soup is showy enough for your next dinner party but takes less than 50 minutes from emptying the grocery tote bags to steamy sipping. The best part is that this soup has less the calories and fat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Gluten-Free Creme of Cauliflower Soup

Prep time:

20 mins

Cook time:

30 mins

Total time:

50 mins

Serves:

50

Ingredients

  • 1/2 yellow onion, chopped
  • 3 shallots
  • 6-8 garlic cloves
  • 1 roma tomato
  • 1 (16-ounce) Organic Cauliflower
  • 1/2 cup white wine
  • 1 1/2 cups unsweetened Almond Milk
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon safflower oil
  • 3 cups water
  • 1 tablespoon rosemary
  • 1 teaspoon pepper
  • Garnish: Rosemary, Parsley leaves, Poppy seeds

Instructions

  1. First, you'll want to cut up the Cauliflower into small pieces and set aside. Next, you'll want to dice up half a medium onion, three shallots, and 6-8 garlic cloves.
  2. In a large tall pot, heat up a tablespoon of safflower oil on a medium heat, cooking the yellow onions, shallots, and garlic, stirring often, until softened and light golden, about 4-5 minutes.
  3. Add in the tomatoes and cook for 1-2 minutes.
  4. Stir in white wine, salt, cauliflower, parsley, rosemary and pepper and bring to a boil.
  5. Add in water and reduce heat to medium-low, cover and simmer until very tender, about 30 minutes. Working carefully, use an immersion blender or traditional blender (allowing steam to escape) to purée soup until very smooth; stir in lemon juice. In a small bowl, combine rosemary, thyme, poppy seeds and lemon zest. Pour soup into soup bowls, top with mixture and serve.

Serving size:

4

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