How To make Coach House Black Bean Soup
Jim Vorheis 1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces 2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked -ham OR 2 smoked ham hocks, -split 3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled -with parsley Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Coach House Black Bean Soup's Videos
Hy-Vee KidsFit At Home - Winter Soup
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My Top 5 (EASY + HEALTHY!) Go-To Meals ???? Pahla B Fitness
Check out the recipes for these EASY + HEALTHY meals here:
Let’s talk about my TOP 5 Go-To MEALS (that also happen to be ridiculously easy and pretty healthy, too)! Even though I work from home, I still work all day and when I’m done creating awesome videos for you, I’m not really interested in spending hours in the kitchen. So, I have a rotation of quick, simple and delicious meals that my family is willing to eat and I can whip up in a jiffy. Bonus? They’re not going to break your calorie bank, either!
Here are my TOP 5 meals (in no particular order):
???? Tortellini with Meat Sauce
???? Egg Roll in a Bowl
???? Black Bean Burgers
???? Honey Garlic Chicken Stir Fry
???? Chicken Soft Tacos, plus
???? my favorite Saturday night treat!
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Chorizo, Kale And Butter Bean Soup | Winter Warmers 3
Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create a deliciously warm chorizo, kale and butter bean soup, perfect for those winter nights.
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INGREDIENTS:
130 g Chorizo Sausage
1 Onion
1 Carrot
1 Stick of Celery
2 Cloves of Garlic
600 ml Chicken Stock
2 Tins of Pre Cooked Butter Beans
1 Orange Zest
3 Handfuls Kale
1 tsp Smoked Paprika
Bunch of Flat Leaf Parsley
2 Slices of Sourdough
STEP 1: CHORIZO
Chop the chorizo into 1cm cubes and fry off in a little oil until golden, cooked through and the oils have leaked out in to the pan.
STEP 2: COOK REMAINING INGREDIENTS
Remove the chorizo with a slotted spoon and gently fry the chopped onion, celery, carrot and garlic in the remaining oil until translucent and softened – try not to over-caramelize at this stage. Season well with salt and pepper and the paprika, add in the butter beans and the stock and the zest of the orange and cook for 5-10 minutes. Add in the kale, cook for 3 minutes.
STEP 3: BLEND
While the soup is cooking bash together some chopped parsley with a pinch of sea salt and some olive oil. Grind to form a parsley oil. Once the soup if cooked pour it into a blender and whizz to a smooth soup. Meanwhile, lightly brush the sourdough in olive oil and place in a griddle pan until toasted.
STEP 4: GARNISH AND SERVE
Garnish with a little orange zest, the cooked chorizo and the a drizzle of the parsley oil.
How to make Curry Tripe & Bean! | Deddy's Kitchen
Today we're learning how to make Deddy's famous #CurryTripe !! There's LEVELS to cooking delicious #Tripe and now that you're learning Deddy's version...you're about to set your meal apart from the rest! Welcome to Deddy’s Kitchen!
I hope you all enjoy this detailed walk through! I know many of us are used to the IG TV versions during this #Quarantine , but we’re so glad you’ve all pushed us to make YouTube our new home! We appreciate you EVEN MORE for following us here!
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Edited by the amazing, Shay!:
MUSIC by: LAKEY INSPIRED ✨
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Plant Based Food Is NOT Healthy - Dr. Bobby Price