1,000 Mile Minestrone
Recipe inspired by subscriber, Christine!
Ingredients
- ½ white onion, diced
- Two garlic cloves, finely chopped
- Olive oil for sautéing, approx. two tablespoons
- Two whole potatoes, diced
- Large whole carrot, sliced
- Two turnips, diced [can substitute any seasonal root vegetable]
- Three fresh tomatoes, diced
- Two Tablespoons Better than Bouillon, Chicken base
- Peas, one 10 ounce can
- Fish sauce, to taste
- Salt and pepper to taste
- Beans (optional) ** the BEANNNSSSS… I didn’t want beans.
1. Sauté onions and garlic in olive oil until translucent.
2. Add chopped potatoes, carrot, and turnips, and sauté with the onion and garlic for a few minutes, until the vegetables soften.
3. Dice tomatoes, and stir in ; simmer for a few minutes until tomatoes start to break down.
4. Add chicken base and water to the mixture until desired soup consistency is reached, and let simmer until the vegetables are tender. Add canned peas. Let simmer for another few minutes.
5. Season with salt and pepper, and fish sauce if you'd like.
“It’s nice! It compliments this sandwich (the Reuben) very well - make them together in the fall!”
-Mav
Hey mav my dad use to make this recipe when I was younger and I finally figured it out and wanted to share it with you! You get a pack of original chicharrones and boil in water with a spoon of salt for about 45min, then you add diced onion and jalapeños at the 45min mark, then at the 1hr mark you add a can of tomato sauce the small one and some diced tomatoes, then let boil for a good 10min and it’s ready to go. Hope you try it out! Thanks Mav
Here is the first one, an amazing Carne Guisada from Puerto Rico that everyone should learn how to prepare and enjoy. It’s definitely one of my favorite meals that I never get tired of eating.
Start by washing and drying 1 to 1 and half pounds of beef for stew. Add olive oil and season with salt, black pepper, adobo, and shred 3-4 garlic cloves to make a nice garlic paste. Let it marinate preferably for 4 hours, but at minimum 1.
Bring a large pot to medium high heat. Add 1-2 tbsp of avocado oil or olive oil and begin to sear meat for about ten minutes. You want it to have a nice color.
Once the meat has seared, bring the heat down to medium low. Add 1 tbsp of bacon fat, or a few pieces of bacon, 3 spoonfuls of sofrito, half a can of tomato sauce, and 1/4-1/2 cup of red wine. Let it simmer for 10 minutes.
Next, add 4 cups of beef broth and an additional cup of water. You want the liquid level to cover the meat. Add 1 packet of sazón or 1 tbsp, 1-2 tsp of adobo, 1 tsp of oregano, 2-3 bay leaves, fresh thyme, and salt to taste (always taste the broth and adjust)
Cover and cook on medium low for 1 hour and 15 minutes. While the meat cooks, peel and cut 3 fresh carrots and 1-2 potatoes. Additionally, cut up fresh cilantro and add to the pot after the hour and 15 minutes. You may need to add an additional 1-2 cups of water to the broth. Cook for an additional 15-20 minutes and serve with white rice, avocado, and tostones.
Just what you would do if you thought of it. It starts w/ a Mexican flag. I start w// green Chile, white onion & A can of diced tomatoes. & of course pork shoulder.
I make the best. Pork green Chile. Hatch. Let me know. I’ve kept it a secret, up tell now.
I got a good crock pot recipe for you buffalo chicken wraps place your chicken breast in crock pot add package of ranch seasoning package, add french red hot original or buffalo works half the bottle then add few good spoon fulls of sour cream let cook. When chicken is cooked shred up the chicken a hand mixer works great if have or just knife fork good too. Grab yourself a tortilla add sour cream, some cheese lettuce if like and then your chicken. Enjoy ! Ashley from Canada Ontario