Two Cups of Cooked Chicken Meat, Cubed
Two Tablespoons of Olive Oil
Two Tablespoons of Pancetta, Cubed
Eight Cups of Chicken Stock (If not homemade, use sodium free)
Two Cups of Fresh Green Beans Cut Into About One Inch Pieces
A Pound of Kale Leaves (Cleaned, With Stems Removed and Roughly Chopped)
15 Ounces of Canned Rinsed Cannellini Beans
15 Ounces of Canned Rinsed Garbanzo Beans
1/2 Teaspoon of Dried Oregano
Two Minced Garlic Cloves
3/4 Cup of Chopped Red Onion
A Cup of Chopped Celery
A Cup of Chopped Carrot
28 Ounces of Crushed Tomatoes
1/2 Pound Cooked Ditalini Pasta
A Teaspoon of Sea Salt
1/2 Teaspoon of Crushed Red Pepper Flakes
1/2 Teaspoon of Ground Black Pepper

Combine the olive oil and the pancetta cubes in a large soup pot. Cook on medium heat until the pancetta is crispy. Add the crushed tomatoes. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits of pancetta that have accumulated .

Add all of the remaining ingredients except the cooked chicken cubes and the cooked ditalini pasta. Bring the mixture to a boil and then reduce the heat to low. Simmer for 1 1/2 hours stirring occasionally.

After 1 1/2 hours, taste and add more sea salt and/or pepper, if needed. Right before serving, add the cooked chicken and the cooked pasta.

Serve with grated cheese.

Fall and winter are here. This hearty, healthy soup is the ultimate comfort food on a cold day.

Tablespoon Of Finely Chopped Red Onion
Two Minced Garlic Cloves
1/4 Cup Of Finely Chopped Italian Parsley
1/4 Cup Of Grated Parmesan Cheese
Pound Of Ground Chicken
Cup Of Breadcrumbs
12 Cups Of Chicken Stock (If not homemade, use low sodium stock)
Four Cups Of Shredded Cooked Chicken
Head Of Cleaned, Chopped Escarole
Two Cups Of Roughly Chopped Carrot
Cup Of Roughly Chopped Celery
Cup Of Roughly Chopped Spanish Onion
Three Large Eggs
Tablespoon Of Fresh Lemon Juice
1/2 Teaspoon Of Crushed Red Pepper Flakes, Divided
1/2 Teaspoon Of Ground Black Pepper, Divided
Three Teaspoons Of Sea Salt, Divided
Six Ounces Of Cooked Pastina

Preheat the oven to 350 degrees.

Combine the first six ingredients along with a large egg, 1/4 teaspoon of black pepper, 1/4 teaspoon of crushed red pepper flakes and a teaspoon of sea salt in a bowl. Using your hands, mix well. Form into golf ball sized meatballs. Place the meatballs on a greased baking sheet. Bake in the oven for 15 minutes. Remove and set aside.

Put the chicken stock into a large soup pot. Place the pot on medium high heat. When the stock just reaches the boiling point, turn the heat down to low. Add the escarole, the carrot, the celery, the onion, two teaspoons of sea salt, 1/4 teaspoon of ground black pepper and 1/4 teaspoon of crushed red pepper flakes. Simmer on low for two hours stirring occasionally. Add the meatballs to the pot for the last half hour of simmer time. Taste the soup and add more sea salt and/or pepper, as needed.

Whisk two large eggs and the lemon juice in a bowl. Stir the egg/lemon mixture into the soup. Add the cooked pastina and the cooked chicken to the pot. Stir again.

Serve with grated Parmesan cheese.

The most important element of this soup is the slow-cooked caramelized onions. My little trick to really elevate the flavor was the addition of the red cayenne pepper.

Four Large Red Onions, Peeled And Thinly Sliced
Two Tablespoons Of Olive Oil
A Tablespoon Of Unsalted Butter
1/4 Teaspoon Of Sugar
Two Minced Garlic Cloves
Three Cups Of Beef Stock
1/4 Cup Of Dry White Wine (Select One That You Would Drink)
A Bay Leaf
Two Fresh Italian Parsley Sprigs
Two Fresh Thyme Sprigs
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Red Cayenne Pepper
1/8 Teaspooon Of Ground Black Pepper

In a soup pot, saute the onions in the olive oil and the butter on medium high heat until well browned, but not burned. This step should take about thirty minutes. Stir often to keep the onions from sticking. Every once in awhile, you can add a splash of cold water to the pot and scrape the bottom to keep the onions from burning. Add the sugar about 10 minutes into the process to facilitate the caramelization.

When the onions have achieved a brown color, add the white wine. Scrape the bottom of the pot to loosen the brown bits of onion that have accumulated. Add the beef stock, the bay leaf and the garlic. Reduce the heat to low. Tie the thyme and the parsley sprigs together with cooking twine and drop the bundle into the pot. Add the sea salt, the black pepper and the red cayenne pepper. Stir well. Cover and simmer on low heat while stirring occasionally for 45 minutes.

When you are ready to serve, remove the bay leaf and the herb bundle. Taste and add more sea salt and/or pepper, as needed. To serve, ladle the soup into oven-proof soup bowls. Top with toast and shredded cheese (gruyere and parmesan work well). Place under the broiler until the cheese bubbles and is slightly browned.

Retain chicken necks, chicken backs, and the giblets after roasting a whole chicken. Place these chicken parts in a zip lock bag and keep them in the freezer until you are ready to use. Use the stock that is made for soups, stews, gumbo, and rice dishes.

Assorted Chicken Necks, Backs, And Giblets
A Tablespoon Of Olive Oil
Ten Whole Black Peppercorns
A Pinch Of Ground Black Pepper
A Tablespoon And ¼ Teaspoon Of Sea Salt, Divided
Cold Water
A Celery Stalk
A Carrot
Two Garlic Cloves Cut In Half
Two Parsley Sprigs

Preheat the oven to 350 degrees.

Evenly rub the chicken parts with the olive oil. Place the chicken parts on a baking sheet. Sprinkle them with ¼ teaspoon of the sea salt and the ground black pepper. Roast the chicken parts in the oven for one hour.

Place the chicken parts and the pan juices in a soup pot. Add the peppercorns, a tablespoon of sea salt, the celery, the carrot, the garlic cloves, and the parsley sprigs to the pot. Pour enough cold water into the pot to just cover the ingredients.

Cover the pot with a lid and simmer on low heat for 1 and ½ hours. The stock should never rapidly boil.

Strain the stock through a sieve. For best results, strain the liquid four times. Taste and add more sea salt, if needed. Now you have chicken stock. You can store it in the refrigerator in a plastic container or freeze it for future use.

Wonton wrappers are available in most grocery stores now and can usually be found in the produce section. They are sold in packages of 60 and can be frozen for future use.

A Quart Of Homemade Or Low Sodium Store Bought Chicken Stock
Wonton Wrappers
½ Pound Of Ground Pork
Two Teaspoons Of Chopped Fresh Ginger, Divided
Two Teaspoons Of Chopped Fresh Garlic, Divided
Two Tablespoons Of Chopped Scallions, Divided
A Tablespoon Of Soy Sauce
An Egg White
A Teaspoon Of Sriracha Chili Sauce
A Tablespoon Of Canola Oil
A Teaspoon Of Sesame Oil
¼ Teaspoon Of Sea Salt

Combine the chicken stock, a teaspoon of the ginger, a teaspoon of the garlic, and a tablespoon of the scallions in a soup pot. Put the pot on medium heat and bring the broth to a gentle boil.

In the meantime, add the canola oil, the sesame oil, the remaining ginger, the remaining garlic, the remaining scallions, and ¼ teaspoon of sea salt to a sauté pan. Cook on medium low heat for four minutes while stirring frequently. Add the cooked vegetables to the ground pork in a mixing bowl along with the soy sauce, the egg white, and the Sriracha sauce. Mix well.

To make the dumplings, start by placing a wonton wrapper on a floured surface. Dampen the edges with cold water. Place one tablespoon of the ground pork mixture in the center of the wonton wrapper. Gather the sides of the wrapper over the filling to close completely. Press and twist to seal the wrapper over the center. Repeat the process until all of the pork mixture has been used up.

Place the filled dumplings in the boiling broth. Cook while stirring gently and occasionally for five minutes. Taste a dumpling to make sure that the pork has been cooked through. Turn the heat down to low and cover until you are ready to serve.

This simple, delicious soup can be made in about 30 minutes.

Two Peeled Russet Potatoes Cut Into About ¾ Inch Cubes
½ Pound Of Orzo Pasta
¼ Cup Of Diced Pancetta
A Finely Diced Serrano Pepper
A Minced Garlic Clove
A Cup Of Diced Spanish Onion
¾ Cup Of Diced Carrot
¾ Cup Of Diced Celery
14 Ounces Of San Marzano Tomatoes Hand Crushed
Six Cups Of Water
A Tablespoon Of Finely Chopped Italian Parsley
A Tablespoon Of Sea Salt
½ Teaspoon Of Crushed Red Pepper Flakes
¼ Teaspoon Of Ground Black Pepper
A Tablespoon Of Olive Oil
A Romano Cheese Rind

Into a soup pot, add the olive oil and the pancetta. Cook on low heat until the pancetta is crispy. Turn the heat up to medium high. Add the serrano pepper, the garlic, the onion, the carrot, the celery, the sea salt, the crushed red pepper flakes, and the black pepper to the pot. Cook while stirring frequently for three minutes. Add the potatoes, the tomatoes, the water, and the cheese rind. Bring the mixture to a boil and then turn the heat down to low. Cover and simmer for 25 minutes until the vegetables are tender.

In the meantime, cook the orzo pasta in a pot of salted, boiling water according to the package instructions. Drain the pasta and add it to the soup. Add the chopped parsley. Taste and add more sea salt and/or pepper, if desired. Serve while hot.

This soup is a tasty alternative to cream of broccoli. You will not even miss the cream. A hand blender is recommended but the soup can be pureed in a regular blender. If you use a regular blender, allow the mixture to cool before blending and blend it in batches.

Three Large Broccoli Crowns Roughly Chopped
30 Ounces Of Canned Cannellini Beans Drained And Rinsed
Five Minced Garlic Cloves
A Cup Of Roughly Chopped Red Onion
A Romano Cheese Rind
A Cup Of Grated Romano Cheese
1/3 Cup Of Cubed Pancetta
Two Teaspoons Of Crushed Red Pepper Flakes
¼ Teaspoon Of Black Pepper
A Tablespoon Of Sea Salt
A Tablespoon Of Olive Oil

Into a large soup pot, add the olive oil and the pancetta. Put the pot on low heat and cook the pancetta until crispy. Add the onions, the cheese rind, the garlic, the red pepper flakes, the black pepper, and the sea salt. Cook on medium high heat for 3 minutes. Add the broccoli and cook while stirring for two minutes. Add enough cold water to just cover the broccoli. Bring the mixture to a boil. Simmer on medium heat partially covered for ten minutes. Add the cannellini beans. Continue to simmer partially covered for 30 minutes.

Using the hand blender, puree the mixture until smooth. Add the grated cheese and stir the soup well. Taste and add more sea salt, black pepper, crushed red pepper flakes, and/or grated cheese, to taste. Keep the soup on low heat until you are ready to serve it.

Serve in bowls garnishing with bread croutons on top of the soup.

Two Pounds Of Peeled And Deveined Shrimp

Three Russet Potatoes Peeled And Cut Into About One Inch Cubes

Two Andouille Sausage Links Cut Into About ½ Inch Pieces

¾ Cup Of Diced Celery

¾ Cup Of Diced Green Bell Pepper

¾ Cup Of Diced Onion

Two Minced Garlic Cloves

A Quart Of Seafood Stock

A Whole Sprig Of Fresh Italian Parsley

Two Bay Leaves

1/2 Teaspoon Of Cayenne Pepper

A Teaspoon Of Sea Salt

A Tablespoon Of Worcestershire Sauce

Two Teaspoons Of Frank’s Louisiana Hot Sauce

½ Cup Of Finely Chopped Scallions

Into a Dutch oven, add the flour and the vegetable oil. Put the pot on medium heat. Start by whisking the flour and the vegetable oil to get out any lumps. Continue to cook the mixture while stirring constantly with a wooden spoon until it takes on a peanut butter color. This process will take about twenty minutes.

Turn the heat down to low. Add the diced onion. Cook while stirring for three minutes. Add the andouille sausage, the celery, the green bell pepper, the garlic, the parsley sprig, the bay leaves, the cayenne pepper, the sea salt, the Worcestershire sauce, and the hot sauce. Cook while stirring for four minutes. Turn the heat up to medium high. Add the seafood stock. Stir the mixture well while continuing to cook for about four minutes. The sauce will be fully thickened once it begins to boil. When the mixture begins to boil, reduce the heat to low. Taste and add more sea salt, cayenne pepper, and/or hot sauce, if desired. Cover the pot and simmer while stirring occasionally for 40 minutes.

Add the potatoes after the stew has simmered for 40 minutes. Continue to simmer until the potatoes are fork tender (meaning a fork can pierce the center of a piece of potato easily). Taste and add more sea salt, cayenne pepper, and/or hot sauce, to taste.

Add the shrimp. Cook the stew uncovered for an additional ten minutes until the shrimp turn pink in color.

Serve with white rice. Garnish with the chopped scallions.

Clean out your freezer and pantry when you make this delicious chili. You can use black beans, pinto beans, kidney beans, or any combination of these legumes.

Two Pounds Of Ground Chicken, Beef, Or Turkey

Two 15 Ounce Cans Of Chili Beans

A Cup Of Frozen Sweet Corn

A Cup Of Tomato Sauce

A Cup Of Chopped Onion

3/4 Cup Of Chopped Green Bell Pepper

1/4 Cup Of Diced Celery

Two Minced Garlic Cloves

Two Teaspoons Of Ground Cumin

Three Tablespoons Of Red Chili Powder Or Chipotle Powder

A Teaspoon Of Ground Cinnamon

1/2 Teaspoon Of Dried Oregano

A Cup Of Cold Water

A Tablespoon Of Canola Oil

Two Tablespoons Of Unsweetened Chocolate

1/2 Teaspoon Of Red Cayenne Pepper (Or More If You Like Spicy Food)

1 1/2 Teaspoons Of Sea Salt

Into a Dutch oven, add the canola oil. Put the pot on medium high heat for two minutes. Add the ground meat, the sea salt, the the red cayenne pepper. Cook while stirring frequently until the meat is browned. Add the onion, the green bell pepper, the celery, and the garlic. Cook for four minutes while stirring frequently. Add the tomato sauce, the water, the cumin, the chili powder, the cinnamon, and the oregano.  Stir the mixture well. Add the beans and the corn. Bring the mixture to a slight boil and then turn the heat down to low. Simmer uncovered stirring occasionally for 30 minutes.

After 30 minutes, taste the chili and add more sea salt and/or red cayenne pepper, if needed. Add the chocolate. Simmer for an additional five minutes stirring frequently to incorporate the chocolate as it is melting. Turn off the heat and cover to keep the chili warm or transfer it to a crock pot if you need to keep the chili warm for a long period of time.

Serve with sour cream and chopped scallions.

(4) Slices Of Bacon

A 1 1/2 Pound Pork Loin

(6) Cups Of Chicken Stock

A 28 Ounce Can Of San Marzano Tomatoes (Hand Crushed With The Can Juices)

A Cup Of Diced Spanish Onion

(5) Minced Garlic Cloves

Two Roasted Poblano Peppers With The Seeds And The Stems Removed Cut Into About One Inch Pieces

A Diced Jalapeno Pepper

A 15 Ounce Can Of White Hominy

16 Ounces Of Sweet Corn Kernels

A Tablespoon Of Chili Powder

A Teaspoon Of Ground Cinnamon

1/2 Teaspoon Of Dried Oregano

A Teaspoon Of Ground Cumin

Two Teaspoons Of Sea Salt

Into a soup pot, add the bacon slices. Cook on low heat until the bacon is crispy and the bacon fat has rendered out. Remove the bacon to a plate lined with a paper towel. Turn the heat up to high. Add the pork loin. Brown the pork loin on all sides. Add the onion and the sea salt. Cook while stirring and scraping the bottom of the pot to loosen the brown bits that have accumulated. Add the garlic, the jalapeno pepper, the poblano peppers, the chili powder, the oregano, the cumin, and the cinnamon. Cook while stirring for two minutes. Add the tomatoes and the chicken stock. Stir well. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer on low heat stirring occasionally for two hours.

Chop the crispy bacon into small pieces.

After two hours, remove the pork loin. Taste the soup and add more sea salt, if needed. Add the corn and the hominy to the pot. Cook for an additional 30 minutes.

Cut the cooked pork loin into about one inch pieces. Add the cooked meat to the soup right before serving. Serve with the crispy bacon pieces and lime wedges.