Broccoli cheddar soup

1/2 onion, diced
1/2 lb frozen broccoli
1 t garlic powder
1 qt chicken or vegetable broth
1 cup+ shredded cheddar cheese
salt and pepper to taste

Saute the onions in a small amount of chicken broth until soft (not caramelized or crispy, so a very short period of time), add remaining chicken broth, frozen broccoli and garlic powder. Cook until broccoli is very soft. Blend with blender or food processor. Add cheese and heat on low-medium heat until completely melted and mixed in. Salt and pepper to taste.

Gumbo

1 cup plus 1 T of oil
1 cup of GF flour
6 boneless skinless chicken thighs and/or
1.5 lb andouille sausage, sliced and/or
1.5 lb shrimp

2 large yellow onions, diced
2 green bell peppers, diced
4 celery ribs, diced
8 cloves of garlic, minced
1/4 t cayenne pepper
1.5 quarts chicken stock
2 bay leaves
2 sprigs fresh thyme or 2 t dried thyme
1 lb. okra, sliced
salt
pepper

Rice, sliced green onions, hot sauce, bread

In the Instant Pot, saute the chicken and sausage in 1 tablespoon of oil. Remove and brown the flour in 1 cup of oil. Add the onion, bell pepper, and celery and cook until soft. Stir in the garlic, cayenne pepper, and black pepper, and saute until the garlic is cooked. Add stock, bay leaves, thyme, okra, and meat. Salt. Slow cook until ready to eat.

Serve over rice and top with sliced green onions.

Kale and White Bean Soup

a bunch or a bag of kale, cut into bite size pieces with the stems and ribs removed
2 15-oz cans of white beans
finely diced onion
minced garlic
chicken or vegetable broth
salt and pepper

Saute onion and garlic in a small amount of broth. Add remaining ingredients and cook until the kale is soft. Add salt and a generous amount of pepper. Can add cubed or shredded chicken breast. Top with Parmesan cheese if desired.

Chicken Meatballs in Pho

 Meatballs:

1 lb. ground meat
1/2 cup bread crumbs (GF panko)
4 cloves of garlic, finely minced
several stalks of green onion, finely minced
half a bunch of cilantro, finely chopped
3-4 T coconut aminos
1 t honey
1 t salt
1 t pepper

Preheat oven to 375. Mix all ingredients in stand mixer. Form 2" balls and place in cast iron pan or baking sheet. Bake for 45 minutes. Broil for 5 minutes to brown tops.

Pho:

Simply Asia Pho Broth (or homemade)
Rice noodles cooked according to directions
several stalks of green onions, sliced
remaining bunch of cilantro with stems removed
Thai basil with stems removed
lemon or lime wedges
jalapeno pepper, sliced
bean sprouts if desired
sriracha sauce

Potato Leek Soup

3 cups potatoes
3 cups leeks
6 cups water
1 1/2 t salt
1 cup milk-based product: sour cream, whipping cream, creme fraiche, milk, or a combo of what's in the fridge
chive garnish

Dice potatoes, and thinly slice leeks (white and light green parts only). Put in a pot with the water and salt, and bring to a boil. Reduce heat to simmer for 30-40 minutes. Blend with immersion blender, check seasoning. Mix in cream (if the cream is thick, mix some soup with it first before adding). Serve. 6 servings.

Lamb Stew

1 T oil
1 1/2 lb lamb shoulder, cut into 2-inch cubes
2 medium onions, chopped (about 1 cup)
2 cups beef or chicken broth
3 medium potatoes, pared and thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 celery seed
1/4 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1 10-oz pkg frozen green peas

Heat oil in large skillet; brown meat well. Add onions; cook and stir until tender. Pour broth over meat and onions. Cover; simmer 2 hours.

Stir in potatoes and seasonings. Cover; simmer 30 minutes. Skim off excess fat. Stir in peas; cover and cook 10 minutes longer.

4 servings.

Minestrone

• ¼ lb. bacon or ham, diced
• 1 onion, sliced
• 1 clove garlic, minced
• 6 cups light stock or broth
• 2 carrots, diced
• 2 stalks celery, diced
• 1 head Swiss chard, shredded
• 4 tomatoes, diced
• 1 zucchini, sliced
• 1 15 ½ oz can garbanzo beans, drained
• 1 16 oz can kidney beans, drained
• 1 cup macaroni or vermicelli
• Salt and pepper to taste
• 1 T parsley, chopped
• 2 T oil (olive, preferably)
• Parmesan cheese (no sawdust)

In a skillet, sauté the bacon until browned. Stir in onions and garlic and cook until onion is golden. Place mixture in crock pot with remaining ingredients except macaroni and seasonings, parsley, oil, and cheese. Cover and cook at low heat for 6 to 8 hours. Add macaroni, salt, & pepper. Turn heat to high heat; cover and cook for 30 minutes or until macaroni is done. At serving time stir in parsley and oil. Top each bowl with a sprinkling of Parmesan cheese.

Chicken Stew and Dumplings

• A few carrots
• Some celery
• About one onion
• Garlic
• 2 cups chicken (in bite size pieces)
• 2 cans chicken broth
• 3 cups Bisquick mix
• maybe some milk

Heat chicken broth and water in a pot on the stove. Chop carrots, onion, and garlic and add to pot. Chop celery and add to pot with chicken pieces. When carrots are soft (yes, you have to eat a piece or two to find out), mix the Bisquick in a bowl adding water or milk until it forms a soft dough. Spoon into dumplings on top of the stew and put the lid on. Let it cook with the lid on for about 15 minutes and then you can take it off or leave it on or whatever until you feel like it ought to be done.

Butternut Squash and Swiss Chard Chili

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Preparation

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. If camping, enjoy with this cornbread.