836 kay kay recipes

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

A slow-simmered marinara built on three layers of tomato, a splash of red wine, Italian herbs, and just enough red pepper flakes to earn the name "zesty." Low-fat, feeds a crowd, and freezes like a champ.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Oil-free Cajun red beans and rice in the McDougall style, with the holy trinity of onion, pepper, and scallion simmered in a spiced tomato broth and spooned over brown rice. A fast, low-fat, plant-based dinner.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

Baked pork chops glazed with a maple syrup, ketchup, and white wine sauce seasoned with thyme, basil, ginger, and dry mustard. A sweet and savory New England-style dinner.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.