Ingredients

1/2 pound pancetta

1 potato, chopped

1 sweet onion chopped

3 cloves garlic, minced

dash or two of red pepper flakes

1 pound Brussels sprouts trimmed and sliced, tossed in olive oil

1 can coconut milk

6 cups chicken stock, low sodium (the pancetta packs a mean salt punch)

1 cup balsamic vinegar (reduced by about half)

S & P to taste

Directions

-Preheat oven to 400, toss Brussels sprouts in olive oil and spread on roasting pan in a single layer. bake for 15-20 minutes until tops get brown and crispy.

-Brown/crisp up chopped pancetta in a pan, remove/strain out

-Caramelize the onion in the in the pancetta fat, add the garlic and red pepper flakes, toss in the potato. Cook for ~5 minutes

-Add the stock and let everything soften. Add the coconut milk. Puree with an immersion blender.

-To serve: bowl up some broth, drop in some roasty toasty Brussels sprouts, sprinkle some crispy pancetta goodness over the top, and drizzle with a teaspoon of balsamic reduction.

Carrot Soup with Tahini and Crisped Chickpeas

Ingredients
Soup
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth

Crisped chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped

Instructions
Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. Forget January, you’d eat this anytime. Right?

Chorizo And White Bean Stew

Ingredients

2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Preparation

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Treo Pheasant Stew

Ingredients:
3 (14 ounce) cans chicken broth
1 1/2 lbs pheasants
1 cup onions, diced
1 1/2 cups potatoes, diced to 1/2 " - 3/4-inch
1 cup celery, diced
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups carrots, sliced
1 (14-15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup spicy tomato salsa
1 (3-3 1/2 ounce) can green chilies, chopped, do not drain
1/4 cup fresh cilantro, chopped
Directions:
Remove all skin and any visible fat before cooking. Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender. Remove pheasant with slotted spoon. Let cool. Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender. Cut pheasant from the bones and add to the stew. This can be thickened and dumplings put on top for a main dish. I use the legs and the thighs of the Pheasant.

Broccoli and Three-Cheese Soup

Ingredients
1/2 white onion, diced
2 cups milk (2 percent or lower in fat content)
1 quart chicken broth
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
2 (10-ounce) bags of frozen broccoli florets
1 cup each of three different shredded cheeses (suggested: Jarlsberg, Gruyere, and cheddar)

Directions
Use a 6-quart slow cooker. Dice the onion into really small pieces, and put into the cooker. The onions are going to soften in the milk and broth, need to be small so there are no crunchy onion pieces. Pour in the milk and broth, add the pepper, salt, and nutmeg. Stir in the frozen broccoli. Cook on low for 7-9 hours, or on high for 4-6 hours. The broth is done when the onion is soft and translucent. Stir in the shredded cheese 20 minutes before serving. The cheese will be stringy and stick to the broccoli florets. Can use an immersion blender to make the soup look pretty. Serve with rolls or biscuits.

Lentil and Bacon

INGREDIENTS
½ - 1 lb thick cut bacon, cut in ½ inch pieces
¼ cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 28-ounce can of diced tomatoes, drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
Juice of ½ to 1 medium lemon, to taste
INSTRUCTIONS
Cook bacon in pot. When crispy remove and drain on paper towel.
Warm the olive oil in a pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens and bacon. Cook for 5 more minutes, or until the greens have softened to your liking.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice and additional bacon. Serve immediately.

Green Posole with Cod and Cilantro

Ingredients

2 tablespoons olive oil

2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
8 medium tomatillos (about 1¼ pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet
1 15-ounce can white hominy, rinsed
1 8-ounce bottle clam juice
3 small radishes, trimmed, thinly sliced
Lime wedges (for serving)

Preparation
(ACTIVE: 40 MIN TOTAL: 40 MIN)
Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes. 

Meanwhile, purée tomatillos in a blender until smooth. 

Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside. 

Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper. 

Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.

Angie's Indian Hodge Podge

Here's my best guess:

Ingredients:
4 cups cooked Lentils
10 cups beef stock
1 onion chopped
3 cloves garlic minced
5 cups frozen veggies (broccoli, cauliflower, carrots,anything you like)
1 can diced tomatoes
1 can coconut milk
1 can garbanzo beans
pinch sugar
1/8 cup curry powder
S&P to taste