3/4-1 lb Chicken breast 1 cup chicken broth or stock 1 large onion chopped 1 jalapeño chopped (or bell pepper) 8oz fresh mushrooms diced 2 T of basil pesto 1 13 oz can of coconut milk ~1 t ground ginger ~1 heaping T curry powder ~1 T veg oil (I used avocado oil) salt&pepper
Sauté veggies in oil, pesto, pinch of curry powder, and some of the broth. Cook chicken breast (or use rotisserie), chop, and combine with sautéd veggies, seasoning, and rest of the broth. Simmer ~10-15 mins, while stirring in coconut milk. Add salt, pepper, and/or more curry to taste. Enjoy!
Heat oil in a large saucepan over medium-high heat. Add squash, onion,garlic, cummin, salt, coriander, sauté til onions soften, cover 15 minutes or until squash begins to soften. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
2 large leeks 1 large carrot 1 bunch of celery 1 onion 1.5 to 2 lbs of potatoes 1 sm bunch of green onion 1 carton of chicken broth 1/2 cup of garlic/basil pesto 2 cups of whole or 2% milk 2 T of chicken bouillon Option: 1.5 lbs Turkey sausage or bacon crumbles 2 T of butter or veg oil
Season with: salt, pepper, garlic, poultry seasoning, and/or any blend of your favorite savory herbs and spices to taste.
Chop and toss all ingredients in a crockpot, low heat, for 5.5 hours(ish). OR: Chop potatoes and carrot and begin simmering in broth. Chop and Sauté leeks, onion, celery, and optional sausage in butter or oil. Add the sautéed veggies, pesto, and seasoning. Continue simmering until potatoes and carrots are very soft. Add bouillon and an optional cup or two of water for more broth. Continue simmering, add milk, and season to taste. Remove from heat, stir in chopped green onion and optional bacon crumbles. Let stand for 15-30 mins. Stir and serve.