Magic green Sauce Blender Enchilada sauce

DESCRIPTION -SO AWESOME. Description: This 5 Minute Blender

Totally vegan and made with easy Enchilada Sauce is quick, easy, and
ingredients like avocado, full of vegetables! Healthy, easy,
olive oil, cilantro, lime, garlic, homemade enchilada sauce. Enjoy!
and parsley!
Ingredients:
Recipe: 1 28 ounce can whole peeled tomatoes
1 avocado 1 cup water
1 cup packed parsley and 3 tablespoons chili powder
cilantro leaves (combined) 3 tablespoons taco or Southwestern 1
jalapeno, ribs and seeds seasoning
removed half an onion, chopped
2 cloves garlic 3 cloves garlic
juice of one lime 1 jalapeno, ribs and seeds removed
1/2 cup water 1/2 teaspoon salt
1/2 cup olive oil Procedure:
1 teaspoon salt Blend everything together.
1/2 cup pistachios
Procedure Roasted Red pepper Sauce
1.Pulse all ingredients – Description:Our favorite Roasted Red
except pistachios – in a food processor Pepper Sauce! Top it on eggs, potatoes
until incorporated. sandwiches, pizzas, burgers,salads,
2.Add pistachios and pulse bowls, and beyond. YUM.
until mostly smooth
(depends on what consistency you want). Ingredients:
3.Serve as a dip, spread, or sauce — 1 16-ounce jar roasted red peppers,
or add additional water or oil to thin drained
the sauce for use as a dressing or a 1/2 cup olive oil
Marinade. 1/2 cup almonds
1 clove garlic
Chipotle Tahini Sauce 1/2 teaspoon coarse salt (more to taste)
Description:This Chipotle Tahini is MAGIC. juice of one lemon a small bunch
A creamy tahini base, blended up with of parsley (optional)
garlic and chipotles, and finished with a Procedures:
little orange juice for some sweetness. 1.Blend all the sauce ingredients together
The best! in a small blender or food processor until
semi-thick and textured. (Add more
Ingredients: almonds to make it thicker if you want).
1/2 cup olive oil
1/4 cup water Pasta Fagioli Soup
1/4 cup tahini Description: With fresh spinach, pasta and
1–2 chipotles in adobo sauce seasoned sausage, this fast-to-fix soup is a meal
1 small clove of garlic on its own. —Brenda Thomas, Springfield, Missouri
juice of 1 orange (about 1/4 cup)
1/2 teaspoon coarse salt
Procedure: Ingredients:
1.Blend all the sauce ingredients 1/2 pound Italian turkey sausage links, casings
together in a small blender or food removed, crumbled
processor until smooth and creamy. 1 small onion, chopped
2.Dip, dunk, drizzle, and be utterly amazed. 1-1/2 teaspoons canola oil
1 garlic clove, minced
Kale Pesto 2 cups water
Description: 5 Minute Vegan Kale Pesto 1 can (15-1/2 ounces) great northern beans,
– made with almonds, olive oil, kale, garlic, rinsed and drained
salt, and lemon juice. Less than 150 calories 1 can (14-1/2 ounces) diced tomatoes,
per serving! undrained
1 can (14-1/2 ounces) reduced-sodium chicken
Ingredients: broth
2 cups torn kale (no stems) and parsley, 3/4 cup uncooked elbow macaroni
Combined 1/4 teaspoon pepper
1/2 cup olive oil 1 cup fresh spinach leaves, cut as desired
1/4 teaspoon salt (more to taste) 5 teaspoons shredded Parmesan cheese
1 clove garlic Procedure:
juice of one lemon 1.In a large saucepan, cook sausage over
1/4 to 1/2 cup raw almonds medium heat until no longer pink; drain, remove
Procedure: from pan and set aside. In the same pan, saute
1.Pulse the kale, oilve oil, salt, garlic, and lemon onion in oil until tender. Add garlic; saute 1
juice in a food processor until smooth. minute longer.
2.Add the almonds and pulse until the almonds 2.Add the water, beans, tomatoes, broth,
are ground to desired consistency. macaroni and pepper; bring to a boil. Cook,
3.Serve with pizza, pasta, crackers, eggs, salads, uncovered, until macaroni is tender, 8-10
soup, sandwiches, etc. minutes.
3.Reduce heat to low; stir in sausage and
Easy Beef Soup spinach. Cook until spinach is wilted, 2-3
Description:This colorful, easy beef soup minutes. Garnish with cheese.
comes together in minutes. Even my
husband, who admits he's no cook, French Onion Soup
makes it on occasion. —Agnes Bierbaum, Description: Hot and delicious, this soup hits
Gainesville, Florida the spot for lunch or dinner. —Sandra
Chambers, Carthage, Mississippi.
Ingredients:
1/2 pound ground beef Ingredients:
2 cups water 4 cups thinly sliced onions
1 can (14-1/2 ounces) stewed tomatoes 1 garlic clove, minced
1 package (10 ounces) frozen mixed 1/4 cup butter
Vegetables 6 cups water
1 can (8 ounces) tomato sauce 8 beef bouillon cubes
1 envelope onion soup mix 1 teaspoon Worcestershire sauce
1/2 teaspoon sugar 6 slices French bread (3/4 inch thick),
Procedure: buttered and toasted
1.In a saucepan over medium heat, 6 slices Swiss cheese
cook beef until no longer pink, 3-5 minutes, Procedure:
breaking into crumbles; drain. Add the remaining 1.In a large covered saucepan, cook onions
ingredients; bring to a boil. Reduce heat; cover and garlic in butter over medium-low heat for
and simmer until vegetables are tender, 10-15 8-10 minutes or until tender and golden,
Minutes stirring occasionally. Add water, bouillon and
Worcestershire sauce; bring to a boil.
Creamy Chicken Rice Soup Reduce heat; cover and simmer for 30
Description:.I came up with this creamy minutes.
chicken rice soup recipe while making some 2.Ladle hot soup into 6 ovenproof bowls. Top
adjustments to a favorite stovetop chicken each with a piece of French bread. Cut each
casserole. We like this soup for lunch with slice of cheese in half and place both pieces
a crisp roll and fresh fruit. —Janice Mitchell, over the bread. Broil until cheese melts.
Aurora, Colorado. Serve immediately.

Ingredients: Cream of Cauliflower Soup

1 tablespoon canola oil Description: This mildly cheesy cauliflower
1 medium carrot, chopped soup is a favorite of mine. I make it often in
1 celery rib, chopped summer, although it's good anytime. —Karen
1/2 cup chopped onion Brown, West Lafayette, Ohio
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice Ingredients:
3/4 teaspoon dried basil 1/3 cup thinly sliced green onions (tops only)
1/4 teaspoon pepper 2 tablespoons butter
2 cans (14-1/2 ounces each) reduced- 2 tablespoons all-purpose flour
sodium chicken broth 1/2 teaspoon salt
3 tablespoons all-purpose flour 2 cups chicken broth
1 can (5 ounces) evaporated milk 2-1/4 cups frozen cauliflower, thawed and
2 cups cubed cooked chicken breast. chopped
Procedure: 2 cups 1% milk
1.In a large saucepan, heat oil over medium- 1-1/2 cups shredded reduced-fat cheddar
high heat; saute carrot, celery and onion until cheese
tender. Add garlic; cook and stir 1 minute. Stir 2 tablespoons dry sherry, optional
in rice, seasonings and broth; bring to a boil. 1 tablespoon minced chives
Reduce heat; simmer, covered, until rice is Procedure:
tender, about 15 minutes. 1.In a saucepan, saute onions in butter until
2.Mix flour and milk until smooth; stir into soup. tender. Stir in flour and salt until blended.
Bring to a boil; cook and stir until thickened, Gradually add broth. Bring to a boil; cook and
about 2 minutes. Stir in chicken; heat through. stir until thickened, about 2 minutes. Reduce
heat.
Toasted Garlic Beef stock 2.Add cauliflower; simmer for 2 minutes. Add
Description: Roasting the bones develops rich, the milk and cheese; cook and stir until
long-cooked flavor and lends a dark golden cheese is melted. Stir in sherry if desired.
color. Garnish with chives.

Ingredients: Chicken Stocks

4pounds beef bones Description: Chicken wings are great for stock.
½bunch celery, coarsely chopped They're flavor-making powerhouses of bones,
1medium onion, coarsely chopped meat, and skin and are easy to find. Some
4medium carrots, scrubbed, coarsely supermarkets sell backbones and carcasses;
chopped feel free to use them toward (or instead of) the
1tablespoon tomato paste four-pound total.
½cup olive oil
1head of garlic, cloves thinly sliced Ingredients:
1bunch herb stems (such as parsley, 4 pounds chicken wings
cilantro, and/or thyme) 1 medium onion, unpeeled, cut into 1-inch
4bay leaves pieces
½teaspoon black peppercorns 2 large carrots, peeled, cut into 1-inch pieces
½teaspoon coriander seeds 2 celery stalks, cut into 1-inch pieces
Procedure: 6 sprigs flat-leaf parsley
1.Preheat oven to 450°. Roast bones on a 1 teaspoon whole black peppercorns
parchment-lined rimmed baking sheet 30 Procedure:
minutes. Arrange celery, onion, and carrots 1. Combine all ingredients and 3 quarts cold
on sheet; roast 10 minutes. Spread tomato water in a large stockpot. Bring to a boil;
paste over bones and vegetables and roast reduce heat and simmer gently, skimming the
5 minutes more; let cool. surface occasionally, until stock is reduced by
2.Meanwhile, heat oil in a small saucepan one-third, 2 1/2-3 hours.
over medium and cook garlic, shaking pan 2. Strain stock through a fine-mesh sieve into
occasionally, until golden, about 5 minutes. a large bowl; discard solids. DO AHEAD:
Immediately strain oil through a fine-mesh Stock can be made 3 days ahead. Let cool
sieve into a bowl; set aside garlic. Set aside completely, then cover and chill, or freeze for
oil for Ditalini Risotto and other uses. up to 3 months.
3.Transfer bones and vegetables to a large
pot; pour in cold water to cover. Add herb Back Burner Stock
stems, bay leaves, peppercorns, coriander Description:This light-bodied broth is a
seeds, and reserved garlic. Bring to a boil mélange of scraps that you can collect and
over medium heat. Reduce heat to low and save as you cook during the week—use
simmer, skimming fat and foam from surface, whatever you have.
until caramel colored and flavorful, about 3 hours.
Strain stock through a fine-mesh sieve into a Ingredients:
large bowl, pressing on solids; discard solids. 1 tablespoon olive oil
4.Do Ahead: Stock can be made 3 days ahead. 3 ounces charcuterie trimmings (such as
Let cool; cover and chill, or freeze up to 3 months. ham, bacon, and/or sausage ends)
1 medium onion, coarsely chopped
Roasted Poultry Stock 1 bunch cilantro stems
Description: You don't cook turkey just on 6 garlic cloves, unpeeled, halved
Thanksgiving, right? Or maybe you want to 2 bay leaves
practice cooking a whole turkey leading up to 1 cup coarsely chopped mixed vegetables
the big day, but either way, that carcass results (such as carrots, celery, and/or fennel)
in a flavorful stock that can last up to 3 months 1 teaspoon coriander or fennel seeds
Pinch of crushed red pepper flakes
Ingredients: Shrimp shells (optional)
Makes about 12 cups Procedure.
Turkey neck, back (if you spatchcocked your 1. Heat oil in a large pot over medium-
bird), and giblets high. Add charcuterie, onion, cilantro
5pounds turkey or chicken wings stems, garlic,bay leaves, vegetables,
2medium onions, quartered coriander seeds, red pepper flakes, and
4large carrots, peeled, cut into 1” pieces shrimp shells (if using) and cook, stirring
4celery stalks, cut into 1” pieces occasionally, until shells turn bright pink
1head garlic, halved crosswise and vegetables are softened, about 5
3tablespoons vegetable oil minutes. Add 5 cups cold water and bring
Kosher salt and freshly ground black pepper to a boil. Reduce heat to medium-low
4sprigs thyme and simmer 20 minutes.
2bay leaves 2. Strain stock through a fine-mesh sieve
2teaspoons black peppercorns into a large bowl, pressing on solids;
Preparation: discard solids.
1. Preheat oven to 450°. Divide turkey parts, 3. Do Ahead: Stock can be made 3 days
onions, carrots, celery, and garlic between 2 ahead. Let cool; cover and chill, or
rimmed baking sheets. Drizzle with oil, season freeze up to 3 months
with salt and pepper, and toss to coat. Roast,
turning once, until vegetables are soft and
caramelized (they should stick slightly to pans),
45–50 minutes.
2. Transfer to a large pot and add thyme, bay
leaves,peppercorns, and 16 cups water. Pour
¼ cup water into each baking sheet, scraping
up any browned bits; add to pot. Bring to a
simmer and cook until stock is deep golden
brown and reduced to about 12 cups, about
1½ hours. Strain into containers. Let cool; cover
and chill.
3. DO AHEAD: Stock can be made 3 days ahead.
Keep chilled, or freeze up to 3 months.

Roast Beef Stock

Description: Homemade beef stock is richer
and more flavorful than store-bought, adding
lip-smacking depth to your soups, sauces, and
braises.
Ingredients:
5 pounds veal or beef marrow bones
4 peeled carrots
4 celery stalks
2 halved peeled onions
1 halved head of garlic
½ bunch flat-leaf parsley stems
4 sprigs thyme
2 bay leaves
¼ teaspoon black peppercorns
Procedure:
1. Preheat oven to 450°. Roast marrow bones
(have your butcher saw them into pieces)
in a roasting pan, turning occasionally, until
browned, 25–30 minutes. Cut carrots and
celery into 3” pieces; add to pan along with
onions and garlic. Roast, turning occasionally,
until vegetables are brown, 25–30 minutes.
2. Transfer to a large stockpot; add cold water
to cover. Pour off fat from pan, add ½ cup water,
and stir, scraping up browned bits; add liquid to
pot along with parsley, thyme, bay leaves, and
black peppercorns. Bring to a boil, reduce heat,
and simmer 4 hours, occasionally skimming
foam and fat from surface and adding water as
needed. Strain.
3. DO AHEAD: Stock can be made 2 days ahead.
Let cool; cover and chill, or freeze up to 3 months.