Cabbage, Bacon and Potato Soup

Perfect soup for a cold winter night. This comes together in less than an hour. 

6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper

In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.

    Serves 6.

    Shrimp in Coconut Broth

    This is perfect for a quick and tasty weeknight meal. 

    4 oz snow peas, blanched 
    2 tbsp vegetable oil
    2 – 3 tbsp red curry paste
    1 1/2 c light coconut milk
    1/2 c vegetable stock
    4 kaffir lime leaves
    1 lb shrimp
    2 tbsp lime juice
    2 tbsp fish sauce
    3 tbsp cilantro
    1 scallion sliced thin

    In a skillet heat oil over medium heat. Add curry paste and stir for 30 seconds. Add coconut milk, stock, and kaffir Lime leaves. Simmer uncovered for 3 minutes. Add shrimp and cook until bright pink. Add lime juice, snow peas and fish sauce and stir to blend. Remove like leaves.

    Serve over rice top with cilantro and scallions.

    Serves 4.

    Slow Cooker Black Bean Tacos

    Mmmm black bean tacos! Inspired by Skinny Taste, so they are good for you too!

    1/3 lb black beans, soaked overnight abs drained
    1 c vegetable broth
    1 onion, sliced thin
    2 jalapenos, chopped
    2 tsp cumin
    1 bay leaf
    2 tbsp lime juice
    Salt and pepper
    4 cloves garlic, minced

    2 c shredded cabbage
    1/2 c shredded carrot
    1/2 tbsp grape seed or canola oil
    2 tbsp lime juice
    Salt and pepper

    For the tacos:
    Cotija cheese, crunbled
    Taco shells
    Cilantro chopped
    Jalapeno slices
    Hot sauce

    Combine beans, broth, onions, jalapeño, cumin, and bay leaf in a slow cooker and cook on low for 10 hours. Remove bay leaf, stir in lime juice and garlic.

    Combine slaw ingredients in a bowl.

    Heat tortillas, then top with beans, slaw, cheese, Cilantro and jalapeños.

    Serves 4.

    Slow Cooker Korean Beef Tacos

    1 lb flank steak
    1/4 c soy sauce
    1 tsp toasted sesame oil
    1/4 onion, thinly sliced
    3 cloves garlic, minced
    2 tbsp ginger, minced
    1 tbsp chili flakes

    1 c julienned cucumber
    1 c shredded carrots
    1 c cabbage shredded
    2 tbsp vice wine vinegar
    1 tsp toasted sesmae oil
    Salt and pepper to taste

    Taco shells
    Limes, quartered

    Combine the meat soy sauce, sesame oil, onion, garlic, ginger, and pepper steak in a ziplock. Refrigerate overnight.

    Dump meat and marinade into a slow cooker, set on low and cook for 8 hours. Shred meat and keep warm.

    Combine slaw ingredients and toss to coat.

    Place meat and slaw on taco shells with a lime and enjoy 

    Serves 6.