Serves 2-4
 
4 corn tortillas, cut into strips
1 tablespoon olive oil or avocado oil
½ cup chopped cilantro
3 scallions, chopped
8 eggs, beaten
Salt and pepper to taste
salsa for serving
 
 

• Heat a cast-iron skillet or other large sauté pan. Add the oil and the tortilla strips with a little salt. Stir to coat the strips. The tortilla strips will wilt, then crisp. 
• Add the chopped cilantro, scallions and combine.
• Add the eggs. Mix and stir the eggs with the tortillas until the eggs are set. Season with salt and pepper and serve with salsa.

 
 
Variations:

• Tortilla chips instead of tortilla strips. Halfway through cooking the eggs, add crumbled chips, cilantro, and scallion. 
• Top with shredded cheese, salsa, and siracha sauce.

​Makes 10 cups
4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. *chicken parts w/joints will provide the most collagen to your stock
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 
1 teaspoon vinegar or lemon juice

1. Place the chicken parts, vegetables, herbs, and salt and pepper into a 6-quart Instant Pot and cover with 10 cups water. 

1. Lock the lid in its place and turn the release valve to SEALING position. Press SOUP/Broth button and adjust the time to 40 minutes. 
   
   
2. When the cooking is finished, allow the pressure drop naturally before opening (or wait 20 minutes before releasing it manually).
   
   
3. Strain the stock into a large pot or bowl. Use right away or let the stock cool to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Once refrigerated, your collagen stock will be very thick. Your stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, once cooked, remove the meat and save to make salad or add to prepared soup.

Makes 18 
 
1pound ground beef, preferably short rib and chuck
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 

1. Preheat oven to 450 degrees.
2. Combine salt, black pepper, sesame oil, vinegar, scallion, cilantro, ginger, soy sauce and garlic in the bowl of a food processer. Process until blended. 
3. Combine the ground beef with the seasoning. Add the egg and breadcrumbs and mix well. 
4. Form the meat mixture into 1 1/2-inch balls and arrange on baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook 15 minutes.

Variation
Southwest meatballs
1pound ground beef, preferably short rib and chuck
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Southwest seasoning-see below
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs

Prepare and cook as above.

Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.

Serves 4 as a meal
 
2 cups cooked brown rice, farrow, red quinoa, or other whole grain 
4 cups kale, stem removed and cut into pieces
1 pint cherry tomatoes, sliced in half top to bottom
1 15 ounce can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
3 scallions, sliced thinly
1 red pepper, diced 
1 ripe avocado, sliced
2 cups cooked protein-sliced steak, chicken, shrimp, tofu, or fish.
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
1 cup cilantro, chopped
 
Grain Bowl Instructions:​ This bowl can be served cold or with some items heated. The rice, kale, black beans, and corn are all good choices for warmed items.

1. To wilt the kale: Heat a saucepan with ½ cup of water, ½ tsp of salt, and cut kale. Cover and steam for 3 minutes or until wilted. 
2. Divide your ingredients evenly into four pasta bowls. I like to place the rice in the middle and work off of that. 
3. Whisk the dressing ingredients together in a separate bowl and season to taste with salt and pepper. Drizzle the dressing over the grains and veggies and serve sprinkled with chopped cilantro.

 
Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.

​Serves 4 
Cook on rimmed sheet pan (15X10" to 17X12").
3 Tbs olive oil
2 garlic cloves, sliced thinly
2 peppers-red, yellow, orange, or a combination
1 pound baby potatoes (1-2 inches in diameter), red yellow, purple-a mix is beautiful
1 small red or yellow onion, cut into ½ inch wedges
2 teaspoons kosher salt (1 tsp table salt)
1 teaspoon ground pepper
1-2 sausages per person

1. Heat the oven to 425 degrees. 
2. On the sheet pan the sliced garlic, peppers, and potatoes. Drizzle with the olive oil. Toss everything with the oil, salt and pepper. 
3. Pierce the sausages on the top and bottom. Place the pan. Arrange the ingredients in a single layer. Cook in the oven for 20 minutes. Serve hot right from the pan.

Variations (Adjust your protein cooking time as needed)

• Thin pork chops-boneless or bone-in, chicken thighs, or sirloin tips.
• Red pepper, fennel bulb, leeks, sliced red or yellow onion. 

Serving ideas: 

• Serve over pasta, Liz’s baked polenta, or spaghetti squash.
• Serve leftovers as a cold antipasto salad. Drizzle with Liz’s vinaigrette and sprinkle with parmesan cheese or feta.

Serves 2-4
¼ cup balsamic vinegar
¼ cup olive oil         
4 beets, peeled and cut into 1-inch cubes ( to save time, you can purchase Loves cooked beets from the produce section at your grocery store.
2-4 ounces baby arugula or other salad greens-radicchio or shaved red cabbage would be beautiful too!
¼ of small red onion, sliced thinly
1/3 cup pumpkin seeds or chopped pistachios

1. Put the vinegar and olive oil in a jar with a cover. Shake to combine.
2. Heat oven to 400° F. Place cut beets into pan or in a casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool. If using already cooked beets, cut them into cubes and put them under the broiler and cook until they brown up a bit-about 5-8 minutes.
3. Place the beets in a large mixing bowl. Toss with half of the vinaigrette. Season with salt and pepper.
4. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Season with salt and pepper.
   
5. Place the arugula on a serving platter or individual plates and then arrange the beets, red onion slices, and pumpkin seeds on top. Serve.

Note: this salad is wonderful with warm beets too!

Additions: 
Orange segments-add on top to keep the color bright.
Feta, cheddar cheese curds, or goat cheese-use as garnish
Toasted croutons
Capers
Cooked shrimp, scallops, steak, or lamb

Serves 2 (adjust ingredients if you are serving more)
​
Sheet pan size should be adjusted to allow ingredients to be placed on in a single layer with space between if recipe requires.
example: 15”X10" when cooking for 2 or 17”X12” when cooking for 4
1 Tbs olive oil
Kosher salt and black pepper
½  pint cherry tomatoes
½ small red onion cut into ¼ inch wedges (or 2 shallots, cut into wedges)
2 garlic cloves, sliced
½ lemon cut into ¼ inch slices
8 ounces thin asparagus, cut into pieces
1lb scrod (cod, swordfish, or other fish cut ½-inch thick)
6 U16 shrimp, peeled and deveined
6 little neck clams, rinsed (or sea scallops, muscle removed)
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon capers
1 Tablespoon extra-virgin olive oil
1 teaspoon sherry vinegar (red wine, white wine, or apple cider vinegar)
2 Tbs fresh herb-dill, parsley, or mint

1. Preheat the broiler and place oven rack 5 inches below the heat source.
2. Place the tomatoes, onion, garlic, lemon, asparagus, and shrimp onto a sheet pan and toss gently to coat everything with the oil. Put everything into a single layer and make a space in the center of the pan for the fish. 
3. Place the fish on the pan and drizzle with a little extra virgin olive oil and sprinkle everything with the salt and pepper.
4. Scatter the clams onto the pan.
5. Place the pan under the broiler and cook for 10 minutes or until the fish is just firm when pressed with your finger.
6. Remove the pan from the oven and sprinkle with fresh chopped herb. Serve right from the pan!

Serves 2-4
Southwest Seasoning
Makes ¼ cup
2 tablespoons smoked paprika (I get mine at HomeGoods). You can use sweet paprika instead, but it will not have a smokey flavor-still delicious though!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons salt

Fajitas
1 ½ pound boneless, skinless chicken thighs or chicken breasts (or tenders), cut into 1 inch slices
2 large peppers, red, yellow, or combination, cut into ½ inch thick slices
1 large red onion, peeled, cut in half from top to bottom, each half cut into ½ inch wedges
2-3 tablespoons Southwest seasoning
2 teaspoons olive oil
½ cup cilantro, chopped
1 lime, cut into 1/4s
8 corn or flour tortillas

1. Preheat the oven to 425 degrees. 
2. Combine the Southwest seasoning ingredients in a small container and set aside. 
3. Place the chicken pieces, peppers, and onions into a large bowl. Sprinkle with 2-3 tablespoons of the seasoning and the olive oil. Toss to coat the chicken and vegetables with the seasoning. 
4. Place the seasoned chicken and vegetables onto a sheet pan and spread out into one layer -do not over crowd.  If you need another sheet pan, place them in the oven on separate racks with plenty of space between. Place the pan into the oven and cook for 12 minutes or until the chicken is firm to the touch and the peppers and onions have softened.
5. If you would like to add more browning, place the pan under the broiler (set on high) and cook (with the door open) until browned, 3-5 minutes more.
6. Warm the tortillas (covered) in the microwave for 1 minute.
7. Serve hot with lime wedges. 

 
Add Liz’s Southwest Coleslaw to create an amazing meal! 

Serves 4
2 cups hulled strawberries, cut in half
2 cups dark purple grapes
1 dark purple plum, cut into 8 wedges
1 small orange, cut into 4 wedges
¼ cup butter, melted
¼ cup honey
1/4 teaspoon kosher or sea salt
¼ cup pistachios, roughly chopped
Four slices of artisan bread, cut in half and toasted
1 cup mascarpone cheese

1. Preheat oven to 425 degrees with a rack positioned in the middle of the oven. 
2. Spread the fruit out on the baking pan in a single layer, drizzle the butter and the honey over the fruit. Sprinkle with salt. Place the pan into the oven.
3. Roast the fruit for about 15-20 minutes, the fruit should soften and the juices should mingle with the butter and honey on the bottom of the pan. Remove the pan from the oven and cover to keep warm.
   
   
4. Spread each piece of toasted bread with mascarpone cheese. Leave a depression in down the middle of the cheese. Spoon the roasted fruit onto the center of the cheese. Squeeze the orange onto the fruit. Sprinkle with pistachios. Serve warm.

The roasted fruit can be covered and warmed up to serve.

Other fruit combination:
Black plums, pears, peaches, black grapes
Peaches, strawberries, blackberries
Pineapple, banana, strawberries
Figs, peaches, grapes

Serves 6 entree, 8 appetizer

1-pound thick spaghetti, dry 
1 bottle red wine-table wine-not too dry 
1-tsp sugar 
1/3 cup olive oil
¼ pound pancetta, cut into ½-inch pieces
4 garlic cloves, sliced thin 
½  tsp crushed red pepper flakes 
½ cup flat leafed parsley, roughly chopped
salt and pepper to taste
½ cup freshly grated Italian table cheese
Extra Virgin Olive Oil for drizzling on the finished pasta
 

1. Fill a large cooking pot with water and bring to a rolling boil.  Add 2 Tbs of kosher salt and the dry spaghetti. Cook the spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Dry it with a towel if wet. 
2. Heat oil in the dry pasta pot. Add the pancetta pieces and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain.
3. Add the crushed red pepper and the garlic to the fat in the pot and cook over low heat.  Cook the garlic until it begins to turn light brown on the edges, about 2 minutes. 
4. Add the bottle of wine and the sugar to the garlic in the pot, raise the heat and boil vigorously 2 minutes. 
5. Add the partially cooked pasta. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the wine is absorbed, about 6 minutes (pasta will be al dente). Use some of the reserved pasta water if the pan becomes dry.  
6. Add the chopped parsley, grated cheese, the salt and pepper to taste. Drizzle with 1-2 tablespoons of extra virgin olive oil. Garnish with the reserved pancetta.  Serve immediately.

Serves 2-4​
 
Cocoa Rub Mix
Makes about ½ cup
 
¼teaspoon dried red pepper flakes
2 teaspoons black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika or chili powder (I buy smoked paprika at HomeGoods, TJMax, or Marshall's)
2 teaspoons granulated garlic
2 tablespoons cocoa powder
-Place all the ingredients above in a bowl and mix well. 
 

1-1 ½ pounds steak tips, uncut
2 tablespoons olive oil
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon pepper
 

1. Preheat the oven to 425 degrees. 
2. Generously coat the sirloin pieces with ¼ -1/3 cup of the cocoa rub. Set aside.
3. Place the broccoli, red pepper, olive oil, salt, and pepper onto a rimmed baking pan and toss to coat with the oil evenly. Spread out the vegetables in one layer -do not over crowd.  Place the sirloin pieces at the outside edges of the pan. If you are serving a larger crowd and need another sheet pan, place both in the oven on separate racks with plenty of space between the racks. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger. 
4. Remove the pan from the oven. Place the sirloin onto a cutting board, cover with foil to rest for 5 minutes. Place the vegetables onto a serving platter and cover with foil to keep warm. Slice the sirloin and serve with the vegetables. 

 
Variations:

• Pork chops-1-inch thick boneless chops or ½ inch thick bone-in chops
• Boneless chicken breast or boneless chicken thighs
• Marinated Beef (without cocoa rub) with broccoli and peppers. Instead of rubbing with cocoa rub, marinate the sirloin tips for 30 minutes with 1/3 cup of Liz's vinaigrette. Follow the above recipe steps 3 and 4. Serve hot. Or, serve cold and tossed with cold pasta all dressed with Liz's vinaigrette to taste. 

When making a chocolate soufflé or chocolate mousse you end up with lots of extra egg yolks. Here is a wonderful recipe for a simple, yet elegant tart. I made mine in a 7" tart pan because that is the size pan I own. A smaller tart left me with about 1 1/2 cups of extra custard. I put the custard into a large ramekin and baked it in a water bath along with the tart. I did not do the caramel on top-I ran out of time! I was still so delicious!

​Makes about ½ cup
 
¼teaspoon dried red pepper flakes
2 teaspoons black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika or chili powder (I buy smoked paprika at HomeGoods, TJMax, or Marshall's)
2 teaspoons granulated garlic
2 tablespoons cocoa powder

1. Place all the ingredients in a bowl mix well. Store in a shaker spice bottle.

 
Use as a dry rub on chicken, pork, and sirloin.  Coat surface area of meat generously with the rub and let sit for 5 minutes.  Sear or grill and cook to desired temperature.

This recipe is easy to execute and rich in flavor. Credit for the recipe goes to Serious Eats. Serious Eats is a recipe website that carefully explores each recipe they publish. 
This recipe makes a delicious chocolate mousse too! Chocolate mousse and chocolate soufflé are very similar recipes. Mousse is served cold and soufflé is baked and served hot. Both are delicious! If you want to serve this recipe as a mousse, simply divide it into coupe glasses and refrigerate for 4 hours. Serve cold with whipped cream.

Key steps to remember for soufflé:

• With just 2 of us at home, I have been cutting recipes in half. This recipe worked perfectly as a half recipe.
• I used 7 oz. coffee cups and they worked perfectly fine but the soufflé's did not rise as high over the rim because they were taller than a 4 oz ramekins. You can fill a 7oz cup to the top but you will need to bake the soufflé's longer. 14-15 minutes worked for me. Be sure your coffee cups can be put in the oven before using. 
• When buttering your molds it is easiest to brush melted butter onto the bottom and up the sides. Then coat with your sugar.
• After the chocolate is melted be sure to leave it over the water bath. Keeping the chocolate warm is important for when it comes time to fold in the whipped egg whites.

What do I do with all those extra yolks?!!!  I made a creme brûlée tart. Click here for more ideas.

For the Ramekins:
Softened unsalted butter, for greasing the ramekins (approximately 3 tablespoons)
Granulated sugar, for coating ramekins (approximately 3 tablespoons)

For the Soufflés:
2 1/2 ounces (about 1/4 cup; 70g) heavy cream and/or whole milk
1 3/4 ounces 68-71% dark chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces unsweetened chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces (1/2 cup; 50g) Dutch process cocoa powder
3 1/2 ounces (scant 1/2 cup; 100g) water-warm water
1 teaspoon vanilla extract
Whites from 8 large eggs, straight from the fridge (8 3/4 ounces; 250g)
3 1/2 ounces (1/2 cup; 100g) granulated sugar
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1. Preheat oven to 400°F (204°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.
2. ​Place 2 1/2 cups water in a 3-quart sauce pan on the stove over medium heat. In a large, heat-proof bowl that will sit comfortably on the pot without toppling over or touching the water below, combine cream and/or milk, dark chocolate, and unsweetened chocolate. Whisk gently until chocolate is melted, cream and/or milk are fully incorporated, and a smooth ganache has formed.
3. Turn off heat, then carefully whisk in cocoa powder, water, and vanilla extract until smooth. Leave bowl atop pot of hot water, off the heat, to keep the ganache warm.
4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they become foamy, about 20 seconds. Reduce mixer speed to medium and gradually add sugar and salt, then return to high speed and whisk the egg white mixture until firm, glossy, smooth peaks form, about 2 minutes.
5. Using a silicone spatula, stir about 1/4 of the egg whites into the chocolate ganache until thoroughly incorporated, to lighten it. Then gently but thoroughly fold in the remaining egg whites, taking care not to deflate the mixture, until no visible whites remain. As soon as there are no more unincorporated whites, spoon soufflé mixture into prepared ramekins just to the top, then even the tops with an offset spatula. (You may prepare soufflés up to this point, and bake later; see note.)
6. Evenly space ramekins on a rimmed half-sheet tray and bake in the center of the oven for 12 minutes for soufflés that are wet on the inside, or 13 to 14 minutes for ones that are drier. The soufflés will have risen tall above the rims of the ramekins and look dry on top. Serve immediately.

Serves 2-4​
2 tablespoons olive oil
1-1 ½ pounds steak tips
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½  teaspoon pepper
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil-peanut oil, avocado oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
¼ cup water
3 scallions, cut into 1-inch pieces for garnish
Sesame seeds, for garnish

1. Preheat the oven to 425 degrees. 
2. Combine the steak tips, broccoli, red pepper, olive oil, salt, and pepper in a large bowls and toss to coat with the oil evenly. Place the steak and vegetables on a large sheet pan in one layer -do not over crowd.  If you need another sheet pan, place them in the oven on separate racks with plenty of space between. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger. If you would like to add more browning, place the pan under the broiler (set on high) and cook (with the door open) until browned, 3-5 minutes more.
3. While the steak and vegetables are cooking, prepare the sauce. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and ¼ cup water in a small bowl and stir. Set aside.
4. Heat a small saucepan with the cooking oil over medium-low heat. Add the garlic and ginger and cook stirring for about 20 seconds. 
5. Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.  
6. Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened. 
7. Place the beef, broccoli, and red peppers onto a large platter. Toss gently with 1 cup of the prepared sauce. Serve hot. Store extra sauce in refrigerator for up to 3 weeks or freeze.
8. Garnish with scallions and sesame seeds. 

​4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded 
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced                 
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt 4 ounces of butter in a large sauté pan over a medium- high heat.  Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes. 
   
   
2. Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes. 
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

 
Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat. 

Serves 6-8
 
3 tablespoons olive oil 
2 onions, chopped
1 large carrot, chopped
3 ribs celery, chopped fine
5-6 garlic cloves, minced
½ teaspoon red pepper flakes 
1 ½ tablespoons ground cumin
2 29 oz cans black beans, drained
8 cups chicken broth 
2 tablespoons cornstarch 
2 tablespoon water 

Garnishes
2 limes cut into quarters 
1 cup cilantro, chopped

1. Heat oil in a heavy-bottomed soup pot over medium-low heat with onions, carrot, and celery. Cook, stirring occasionally, until vegetables are soft 8-10 minutes.
2. Add garlic, pepper flakes, and cumin. Cook, stirring until fragrant, about 2 minutes.
3. Stir in drained black beans and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered for 30 minutes.
4. To finish the soup, ladle 3 cups of the soup into food processor or blender and process until smooth. Return to the pot.
5. Stir together cornstarch and water in small bowl then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally. If the soup is still thinner than desired, stir in remaining cornstarch mixture and bring to a boil to fully thicken.
6. Ladle the soup into bowls and serve immediately with lime and cilantro on the side.

 
Mexican Style
Serve these on the side to be added to soup to taste.
Cheddar cheese, shredded
Scallions, diced on the bias
Red Peppers, diced small
Avocado, small dice
Sour Cream

​Asian Style
Serve these on the side to be added to soup to taste.
Soy Sauce
Sesame oil
Extra Firm Tofu cut in small cubes
Scallions, diced on the bias
Red Peppers, diced small

Makes 12 cups

8 cups of chicken stock, homemade or store bought 
2 tablespoons butter
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
1 bay leaf
1 tsp fresh thyme leaves or ½ tsp dried
1-2 cups broccoli florets-fresh or frozen
1 cup frozen peas, thawed
1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup
2 cups cooked chicken, shredded
¼ cup finely chopped herbs- fresh dill, flat-leaf parsley, or other fresh herbs
Kosher salt and freshly ground black pepper
 

1. Using an 8-quart soup pot, heat the soup pot over medium-low heat with 2 tablespoons of butter. Add the carrots, onions, and celery. Cook for 5 minutes to release the aromatics from the vegetables. 
2. Add stock, bay leaf, and thyme. Raise the heat to reach a low boil and then lower heat to maintain a steady, gentle simmer. Cook for 20 minutes. 
3. Add the broccoli and cook for 5 minutes. 
4. Add the peas, spinach, shredded chicken, and fresh herbs. Continue to cook for 3 minutes or until heated through.
5. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze for 6 months.

My preferred brand of store bought stock base is Better Than Boullion

For chicken soup w/matzo balls:
Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:
Cook 4 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Store soup and noodles separately otherwise the noodle will absorb the broth and over thicken the soup.

4-6 Servings
2 tablespoons butter or olive oil
1 small onion-about 1 cup, diced
1 carrot-about 1 cup, diced small
2 teaspoons fresh ginger, chopped
2 teaspoons ground turmeric
2 pounds butternut squash, peeled and cut into 1-inch cubes  
3 ripe pears-divided (Bartlett, Anjou, or Bosc)
4-5cups vegetable or chicken stock
Salt and freshly ground pepper
2 tablespoons sour cream stirred with 2 teaspoons water
 
 

1. In a heavy bottomed soup pot add the butter, onions, and carrot and cook over medium-low heat until the onions are soft, about 5-7 minutes.
2. Peel the pears. Cut 2 of the pears into 1-inch pieces; these will be cooked with the soup. Cut 1 pear into small dice to be used as garnish.
3. Add the ginger and turmeric and cook for 1 minute.
4. Add the squash, pears (all but 1 cup reserved for garnish), and stock. Raise the heat and bring to a simmer and cook for 30 minutes.
5. Puree the soup using an immersion blender or standing blender. Add more stock if a thinner soup is preferred.
6. Ladle the soup in bowls, drizzle each serving with the sour cream and top with some of the reserved chopped pears.  Serve hot.

2 Tbs oil (peanut oil, avocado oil, or coconut oil)
1 large carrot, peeled, sliced thin
1 medium yellow onion, sliced thin
1/2 lb broccoli, cut into florets w/stems
1 large pepper-red, yellow, or orange, sliced
1/4 lb snow peas, whole or cut in half
​3 scallions, chopped-green and white parts
Fresh cilantro (a handful with stems), chopped or flat leafed parsley- if you do not like cilantro

Optional protein additions: 
1 pound chicken breast or sirloin tips, cut into 1-inch pieces
or
½ pound extra firm tofu, drained, pressed between paper towels, and cut into ½ inch cubes

1. Prepare hot and spicy stir fry sauce (recipe below) and set aside.
2. Add 2 tbs of oil to a large fry pan and heat pan over high heat until oil is shimmering.  If cooking chicken or beef, add to hot oil and toss until cooked through. Remove from pan. 
3. Add more oil if needed and add sliced onions and carrots, cook over high heat, stirring until crisp-tender, 3 to 5 minutes.  
4. Add broccoli and peppers with 1/4 cup water, cover, and steam over high heat for about 2 minutes; uncover.
5. Add snow peas (and tofu, cooked beef, or cooked chicken if using) and cook until vegetables are crisp-tender, 30-60 seconds.
6. Pour 1 cup stir fry sauce over cooked vegetables. Add more if you like.  Add chopped scallions and cilantro. Serve immediately.
   
   
   

Hot and Spicy Stir Fry Sauce
Martin Yan (prepare before class)
Makes 2 cups
​
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
​1/4 cup water

1. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and 1/4 cup water in a small bowl and stir. Set aside.
2. Heat a saucepan with the cooking oil over medium heat. Add the garlic and ginger and cook stirring for about 20 seconds. 
3. Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.  
4. Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened. Store sauce in refrigerator for up to 3 weeks or freeze.

Makes 1 sandwich
 
2 slices hearty peasant bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fig jam (any jam or chutney will work)
2-3 ounces mozzarella, cheddar, or both, cut into thin slices 
1 tablespoon shredded or grated parmesan cheese
 

1. Heat a skillet over medium heat.
2. While the skillet is heating, spread each slice of bread with a thin layer of mayonnaise-this will be the outside of the sandwich. 
3. On the other side, spread the Dijon mustard and then the fig jam.
4. Place the cheeses on the fig side of the bread. Place the top slice on (fig side down) and put the sandwich into the heated skillet. Cook for 3 to 6 minutes, until cheese starts to melt. Flip and let cook 1 to 2 more minutes on the other side, until golden brown. If the cheese is not melted to your liking, lower the heat and cover the sandwich, flipping it over a few times.
5. Remove the cooked sandwich from the pan. Cut and serve hot.

Servings 4-6
2 Tbs olive oil
1 large onion, chopped
1 stalk celery, chopped
3 garlic cloves, chopped
1 tablespoon curry powder-Madras-Optional. If you prefer an herb: 2 tsp rosemary
1/8 tsp crushed red pepper
1 28-oz.can Italian plum tomatoes
1 15 ounce can diced tomatoes
4-5 cups vegetable stock or chicken stock (homemade, or store-bought is fine. I use Better Than Bouillion Base)
2 Tbs sun-dried tomatoes-packed in oil, chopped (if using sun-dried tomatoes not packed in oil, pour 1/2 cup hot water over the tomatoes to soften)
Kosher salt and freshly ground pepper to taste
 
Croutons:
2 slices or Artisan Bread, cut into ½ inch cubes
2 tablespoons extra-virgin olive oil

1. Preheat oven to 400 degrees.
2. Drain the plum tomatoes, reserving the juice to add to the soup. Cut the drained plum tomatoes in half and place on a lined baking sheet. Drizzle with extra-virgin olive oil. Roast in the oven for 20 minutes or until browned. Remove and add to the soup with the diced tomatoes.
3. Heat a heavy-bottomed soup pot over medium-low heat with the olive oil, onion, celery, and cook covered, until vegetables are tender, about 10 minutes.
4. Add the garlic, curry powder, and crushed red pepper. Cook an additional 1 minute.
5. Add the canned diced tomatoes, roasted plum tomatoes their reserved juice, and the stock. Bring the soup to a boil and then reduce heat to low, partially cover, and cook at a simmer for 40 minutes.
6. To prepare the croutons: Heat a large saute pan over medium high heat with the olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool in the pan until ready to serve the soup.
7. To finish the soup: Puree the soup with the sun-dried tomatoes using an immersion blender, standing blender or food processor. If using a regular blender or food processor, remove the solids and process the solids until smooth.  Add the pureed solids back into the broth.
8. Season the soup with salt and pepper as needed. Serve hot or cold with croutons on top for garnish.

 
Variations:

• Chunky Tomato Soup: Don’t puree the soup. 
• Tomato Sauce: Reduce the stock to 2 cups, puree as directed and serve over pasta. 
• Cream of Tomato Soup: Decrease the chicken stock by 1 cup add 1 cup heavy cream just prior to serving.
• Tomato Spinach Soup: Add chopped fresh baby spinach or arugula to the soup after it has been pureed and cook with the sliced cherry tomatoes for 10 minutes. 
• Shrimp Tomato Soup: Add 1-pound U26 raw shrimp (peeled and deveined) to the pureed soup and cook for an additional 8 minutes or until the shrimp is opaque. For added shrimp flavor, cook the shrimp shells in 3cups of water for 10 minutes. Strain, and replace 3 cups of whichever stock you are using with the shrimp broth. 
• Butternut squash croutons: Roast 2 cups butternut squash that have been cut into 1-inch cubes and tossed and 1 tablespoon extra-virgin olive oil and sprinkled with salt and pepper. Roast in a 450-degree oven for 10 minutes or until browned around the edges and fork tender. Serve on top of the soup as garnish. 
• Add any of the following to the soup recipe: Canned beans, shredded chicken, cooked sausage, cooked ground beef, sauteed mushrooms.​

​Adapted from a recipe by: Jacques Pepin

This soup is wonderfully flavorful and colorful. I prefer less fatty/oily fish like scrod, cod, halibut, snapper, bass, sole, and sword fish. You can also use sea scallops and shrimp or a combination of several. The rouille is a creamy mayonnaise-like sauce that is flavorful and adds a wonderful finish to the soup. Don't leave it out! I often use the rouille in other broth bases soups to add flavor. You can also use it in place of mayonnaise if you find you have leftovers. Tips for a quick fish stock below. Chicken stock if fine as well.

Serves 6-8 
Soup
3 Tbs olive oil
1 cup onions, diced 
1 cup celery, diced 
6 cups fish stock, or chicken stock
1 fennel bulb, diced 
1 Tbs fennel fronds, chopped
1 tsp fresh tarragon, chopped 
1 tsp fresh rosemary, chopped 
1 teaspoon turmeric
½ teaspoon thyme
1 cup fresh cherry tomatoes, cut in half 
2 pounds of fresh scrod or cod, cut into 2-inch chunks (other options-halibut, snapper, bass, sole, and sword fish, scallops, shrimp)
½ cup fresh flat leafed parsley, chopped 
Kosher salt
Pepper 
Rouille-recipe below
Croutons-recipe below

1. Place the olive oil, onions, and celery into a heavy-bottomed 8-quart soup pot over medium low heat. Cook the vegetables until they are soft, about 5-8 minutes.  
2. Add the stock, fennel bulb, fennel fronds, tarragon, rosemary, thyme, and turmeric. Bring the soup to a boil then immediately reduce heat to simmer and cook for 30 minutes, partially covered.
3. Remove about half of the solids and puree in a blender or food processor. Return the pureed vegetables to the soup pot.  
4. Add the cut tomatoes and pieces of fish to the soup pot. Simmer and cook for 10 minutes or until the fish is opaque. 
5. Add parsley and season with salt and pepper. Add Rouille to taste to the entire soup or serve at the table to allow each person add it to taste. Serve soup topped with croutons.

 
Rouille-a light mayonnaise 
4 to 5 cloves garlic, peeled 
1/4-cup fish soup
1 whole egg
1/8 teaspoon cayenne pepper 
1/2 cup olive oil 

1. Process the first four ingredients in a food processor.
2. Add the oil slowly to make a light mayonnaise. 
3. Add Rouille to taste to the entire pot of soup or serve at the table to allow each person to stir into their soup to taste.
   Refrigerate up to 5 days. It will thicken in refrigerator.

 
Croutons
¼ cup olive oil
2 cups 1-inch bread cubes-baguette or ciabatta
½ tsp kosher salt

1. Heat the oven to 375 degrees. 
2. Pour the olive oil onto a rimmed baking pan. Toss the bread cubes with the oil and the salt. 
3. Cook in the oven for 8-10 minutes or until browned and crisp. Serve with soup.

Quick Shrimp/Fish Stock
adapted from Serious Eats
2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons olive oil

1. Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
2. In a large saucepan, heat oil over medium-high heat until shimmering. Add the fish heads and bones and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). 
3. Bring liquid to a gentle simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
4. Strain fish stock through a fine-mesh strainer. Use right away or chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

Serves 2-4
2 Tbs olive oil
Kosher salt and black pepper
1-2 cups cherry tomatoes
1 small red onion cut into ¼ inch thick wedges
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon pepper 
1 lemon cut into ¼ inch thick rounds
1-2 lbs salmon
1-2 tablespoons Dijon mustard 
2-4 tablespoons fresh dill, chopped or 1 tablespoon dried
½ lb green beans, stems removed
2 ounces feta cheese, crumbled (about ½ cup)

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, green beans, garlic, and salt and pepper in a large bowl and toss gently to season everything evenly. 
3. Place the salmon, onto the center of the sheet pan. Spread the salmon with the Dijon mustard using the back of a spoon. Sprinkle with the dill. 
4. Place the seasoned vegetables around the salmon in a single layer. Place the sheet pan in the in the oven and cook for 15 minutes. Add the green beans to the pan and continue cooking for and additional 5 minutes or until the salmon is cooked through. The thickest part of the salmon should be firm with a little “give” when pressed with your finger.
5. Remove the pan from the oven. Sprinkle on the crumbled feta and serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, swordfish fillets, chicken breast, boneless chicken thighs. Fennel bulb, red peppers, asparagus, broccoli, or cauliflower florets. 

This is an easy and delicious Instant Pot recipe. My favorite Instant Pot recipes are from Urvashi Pitre. Here website is twosleevers.com. Go there and you will find many more great recipes.

4-6 servings
2 pounds chicken thighs boneless, skinless cut into bite sizes
1.5 tablespoons ground cumin
1.5 tablespoons chile powder (NOT cayenne)
1 tablespoon salt
2 tablespoons oil- olive, coconut, or avocado
14 ounces diced canned tomatoes
5 ounces can tomato paste
1 small onion chopped
3 cloves garlic
2 ounces canned/pickled jalapenos
 

1. Turn your Instant Pot or Pressure cooker onto Sauté.
2. While it heats, coat the chicken with the cumin, chile, and salt.
3. Pour the oil into the pressure cooker once it is hot, add the coated chicken pieces.
4. You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
5. Add everything else into the pressure cooker and close.
6. Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
7. Use two forks to shred the chicken a bit more if you're serving as tacos, or eat over rice.