• 8 oz boneless, skinless chicken breast, cut into 1 1/2 inch pieces or shrimp • 2 Tsp turmeric • 2 garlic cloves, minced • 6 dried kaffir lime leaves • 1 T. dried ginger • 1 can button sliced mushrooms • 2 tomatoes,cut into 8ths • 4 Tablespoons Thai fish sauce • 3 cups water • 1 stalk lemon
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2 tablespoons olive oil 2 leeks, chopped 1 small white onion, chopped 1 stalk celery, chopped 1 small carrot, chopped 2 sweet potatoes, peeled and diced 1 medium sugar pumpkin, seeded, peeled and cubed 2 tablespoons chopped garlic 1 32oz container of chicken broth 1 can coconut milk 1 bay leaf 1 tablespoon dried sage 1 tsp whole cloves ½
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Butternut Squash Soup Ingredients • 2 tablespoons butter • 1 small onion, chopped • 2 stalk celery, chopped • 2 medium carrot, chopped • 4 red potatoes, chopped • 1 medium butternut squash – peeled, seeded, and cubed • 1 (32 fluid ounce) container chicken stock • salt and freshly ground black pepper to taste Directions 1. Melt the butter
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Ingredients • 1 (14-ounce) can chopped tomatoes • 2 T plus 1/4c extra virgin olive oil • Salt and freshly ground black pepper • 2 stalk celery, diced • 1 small carrot, diced • 1 yellow onion, diced • 2 cloves garlic, minced • 1 cup chicken broth • 1 bay leaf • 2 tablespoons butter • 3 T dried
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