Curried potato + leek soup

Serves: 6 people
Ingredients:

  • 1 leek sliced
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 1 onion minced
  • 2 red potatoes peeled and cut
  • 2 tbsp of olive oil
  • ½ tsp of curry powder
  • 2 cups of water
  • 1 (1 inch) piece of ginger root
  • 1 cup of spinach leaves (optional)
  • 1 can of diced tomatoes
  • 1 can of beans (optional)
  • salt and  pepper to taste

Directions:

  1. Cook leeks and potatoes in olive oil over medium heat for 5 minutes.
  2. Cook garlic, onions, curry powder, and ginger root for 5 minutes.
  3. Add 2 cups of water, 1 can of diced tomatoes; cook over low heat for 20 minute.
  4. Add salt and pepper and curry powder to taste.
  5. When potatoes are soft, turn off heat.
  6. Add spinach and stir.

JAMBALAYA

A Hope Kitchen favorite! This is an original Leanne Brown recipe from her cookbook
Good & Cheap: Eating Well on $4/Day 

100617kielinski_SeedtoSupper_078Serves: 6 people
Ingredients:

  • 2 Tbsp vegetable oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 3 celery stalks chopped
  • 3 cloves garlic finely chopped
  • 1/2 small green chili finely chopped
  • 2 large tomatoes chopped
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Worcestershire sauce or soy sauce
  • 3/4 cup long grain rice
  • 3 cups vegetable broth or chicken stock

Directions:

  1. Start with the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown.
  2. Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juice release.
  3. Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid. It should take about 20 to 25 minutes.
  4. If you’re using any of the additions, throw them in at about the 15-minute mark to let them warm up.

 

SPICY BEAN CHILI

Serves: 6
Ingredients:

  • 4 Tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 2 large jalapeño chilies, seeded and minced
  • 2 cups water
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 can diced tomatoes or 2 tomatoes diced
  • 5 garlic cloves, minced
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp red pepper flakes

Directions:

  1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
  2. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 4 minutes.
  3. Add tomatoes, 3 cups water, beans, garlic, and spices. Bring to boil.
  4. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.