Considering the weather in Allen, TX these last few months, I have been exploring delicious ways to bring warm, wholesome, packed with flu-fighting nutrients, veggie-filled dinners into my house that my boyfriend and I can enjoy again, and again.
(YUM! to leftovers, YAY! to less food waste)
Cooking Time: 1 hour to 1.5 hours
Ingredient | Amount |
---|---|
*Broth* | |
Olive Oil | 2 tbsp |
Large Garlic Cloves | 2 |
Large Onion | 1/2 |
Rotel (I use a mix of Hot or Serrano, and Cilantro and Lime) | 2 cans |
32 oz Veggie Broth (Try for Low Sodium, You Can Salt “To-Taste”) | 2 |
Broccoli Heads | 1 |
Cauliflower Head | 1 |
Potatoes | 4 |
Whole Carrots | 3 |
Celery Stalks | 3 |
Bell Peppers | 2 |
Jalapeno | 1 |
Mushrooms | 2 cups |
14.5 oz Black Beans | 1 |
14.5 oz Kidney Beans | |
14.5 oz Garbanzo Beans | |
*Seasonings* | |
Cumin | 1 tsp |
Garlic Powder | 1 tbsp |
Onion Powder | 2 tsp |
Salt | 1 tbsp |
Pepper | 2 tsp |
Crushed Red Pepper | 1 tsp |
Thyme | 1 tsp |
Oregano | 1 tsp |
Basil | 2 tsp |
Bay Leaf | 3 or 4 |
Tarragon | 1 tsp |
Cayenne | 1 tsp |
Savory | 1/2 tsp |
*Toppings & Underthings* | |
Mild Cheddar Block, Shredded | 1 |
Cilantro Bunch | 1 |
Jalapeños or Serranos | to taste |
Avocado | 4 |
Salt, Pepper, Crushed Red Pepper | topping |
Whole Grain Rice | 1, 1/2 cups |
Butter | 2 tbsp |
Salt | 1 tsp |
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