Week 12- Follower’s Favorites


1 Bundle of Chard

2 Cloves of Garlic

Olive oil

1 can Garbanzo Beans

1 Lemon juiced  3-4 tablespoons

3-4 Tablespoons Tahini

2 Teaspoons cumin

1 Teaspoon Salt

Cilantro to taste
Heat Olive oil and stir in garlic for 30 seconds.  Cut and add chard sauteing until wilted.  Cool. Place all in food processor and process until smooth.
I made this yesterday and took to work today and all raved about it.


Potato, Leek and Cabbage Soup

  • 1 tablespoon butter
    1/2 head cabbage, finely chopped
    1 leek (white portion only), finely chopped
    1 medium onion, sliced
    2 stalks celery, finely chopped
    1 large russet potato, peeled and diced
    3 (14 1/2-ounce) cans chicken broth
    1/2 cup cream
    4 oz. sharp cheddar cheese
    1 bay leaf
    1/8 teaspoon dried thyme
    3 tablespoons butter
    3 tablespoons all-purpose flour
    Salt, pepper to taste
    1. Melt butter in a large pot or Dutch oven on medium-high heat. Add cabbage, leek, onion and celery. Cook until onion is translucent, about 10 minutes, stirring occasionally.
    2. Add chicken broth, bay leaf and thyme.
    3. Bring to boil. Add diced potato; simmer until potato is fully cooked.
    4. Add cream and cheddar cheese (may substitute blue cheese in place of cheddar).
    5. In a saucepan, make a roux with the butter and flour to thicken. A roux is a mixture of equal parts of flour and butter used as the basis for a sauce or as a thickener that is cooked gently (the flour should be added gradually) until it takes on a very light brownish color and the flour has had a chance to cook a bit. Just keep stirring and don’t let it burn, and you have a roux.
    6. Add the roux to the soup and stir to combine; cook until cheese melts and soup is hot.
    7. Season with salt and pepper to taste.

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