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Soup

  • 2 large eggplants
  • 3 Tbsp olive oil, divided
  • 1 large onions, thinly sliced
  • 6 oz. mushrooms, diced
  • 6 cloves garlic, minced
  • 2 tsp dried oregano, crumbled
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
  • 2 cups vegetable broth
  • 1 can chickpeas
  • 1 28-oz can diced tomatoes
  • 1/4 cup finely chopped fresh parsley
  1. Meanwhile, peel eggplants and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and place in slow cooker.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, and bay leaf; cook, stirring, for 1 minute. Add broth and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
  3. Cover and cook until the chickpeas are very tender, about 4 hours on High 8 hours on Low.
  4. Remove bay leaf. Stir in tomatoes and parsley.
Published: Tuesday, October 22nd, 2013
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This is a delicious fall stew!

  • 1 tsp butter
  • 1/2 onion, sliced
  • 1 bottle pumpkin beer
  • 2 cups vegetable broth
  • 1/2 small head cabbage, diced
  • 4 small potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp parley
  • salt and pepper to taste
  1. heat butter in pan and saute onions until golden brown (about 5 minutes).
  2. Combine onions, beer, broth, cabbage, potatoes, garlic, and carrots into a crock pot and cook on low for 6-8 hours.
  3. Add vinegar and spices just before serving.
Published: Monday, October 7th, 2013
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  • 1 lb. ground beef
  • 1 Tbsp oil
  • 1 small onion, diced
  • 2 cups cabbage, diced
  • 2 cloves garlic, crushed
  • 1/2 cup brown rice
  • 2 cups tomato broth
  • 4 cups beef broth
  • 28 oz. canned diced tomatoes
  • 2 cups sauerkraut
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 2 bay leaves
  1. Brown the ground beef, drain the grease and place in slow cooker.
  2. Heat the oil in the pan and add onions and cabbage and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about a minute and place mixture in slow cooker.
  4. Add the rice and toast for a few minutes.
  5. Add 1 cup broth and deglaze the pan.
  6. Combine all ingredients in crockpot and cook on low for 6-8 hours.
Published: Monday, September 30th, 2013
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  • 1 (2-3 lb) butternut squash, peeled and seeded
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 1 tsp nutmeg
  • Salt and pepper to taste
  1. Cut squash into 1-inch chunks.
  2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
  3. Add squash and chicken broth.
  4. Bring to a boil.
  5. Reduce heat to a simmer and cook until squash is tender, about 20 minutes.
  6. Using an immersion blender, blend until soup is smooth.
  7. Season with nutmeg, salt, and pepper.
Published: Thursday, November 22nd, 2012
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