Natashas Kitchen

  Ingredients 1 1/2 lbs beef stew meat 2 1/2 Tbsp olive oil Salt and freshly ground black pepper 1 3/4 cups chopped yellow onion 1 1/4 cups peeled and chopped carrots 1 cup chopped celery  1 1/2 Tbsp minced garlic  8 cups low-sodium beef broth or chicken broth 2 (14 oz.) cans diced tomatoes 1 1/2 tsp dried basil 1 tsp dried oregano 1/2 tsp dried thyme 1 lb red or yellow potatoes, chopped into 3/4-inch cubes 1 1/2 cups (5 oz.) chopped green beans  1 1/2 cups frozen corn 1 cup frozen peas 1/3 cup chopped fresh parsley Instructions Heat 1 Tbsp olive oil in a large pot over medium-high heat.  Dab beef dry with paper towels, season with salt and pepper then add  half of the beef to pot and brown about 4 minutes, turning halfway  through. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process  with remaining half of beef. Add another 1 Tbsp oil to now empty pot then add onions, carrots, and  celery then saute 3 minutes, add garlic saute 1 minute longer. Pour in broth, tomatoe

  Ingredients 2 Tbsp olive oil 1 1/2 cups chopped yellow onion 2 cups peeled and chopped carrots 1 1/4 cups chopped celery 4 cloves garlic 4 (14.5 oz) cans low-sodium chicken broth 2 (14.5 oz) cans diced tomatoes  3 cups peeled and 1/2-inch thick diced potatoes  1/3 cup chopped fresh parsley 2 bay leaves 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups chopped frozen or fresh green beans 1 1/4 cups frozen or fresh corn 1 cup frozen or fresh peas Instructions Heat olive oil in a large pot over medium-high heat.  Add onions, carrots, and celery and saute 4 minutes then add garlic  and saute 30 seconds longer. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and  season with salt and pepper to taste. Bring to a boil, then add green beans.  Reduce heat to medium-low, cover and simmer until potatoes are  almst fully tender, about 20 - 30 minutes.  Add corn and peas and cook 5 minutes longer. Serve warm.

  Ingredients 1 1/2 lbs boneless skinless chicken breasts 1 Tbsp olive oil 1 1/4 cups chopped green onions  2 jalapeños 3 cloves garlic 4 (14.5 oz) cans low-sodium chicken broth 2 Roma tomatoes 1/2 tsp ground cumin Salt and freshly ground black pepper 1/3 cup chopped cilantro 3 Tbsp fresh lime juice 3 medium avocados  Tortilla chips , monterrey jack cheese, sour cream for serving  Instructions In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add  green onions and jalapenos and saute until tender, about 2 minutes,  adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to  taste and add chicken breasts if using . Bring mixture to a boil over  medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring  occasionally, until chicken has cooked through 10 - 15 minutes . Reduce burner to warm heat, remove chicken from pan and let rest on  a cutting board 5 minutes, then shred chicken and r

  Ingredients 6 Tbsp butter 1 cup  yellow onion 1 large clove garlic 1/4 cup + 3 tbsp all-purpose flour 3 1/4 cups low-fat milk 1 (14.5 oz) can low-sodium chicken broth 1/2 cup heavy cream 3 cups  finely chopped fresh broccoli florets 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar  cheese, plus more for serving 1 oz (1/3 cup) finely shredded Parmesan cheese salt and freshly ground black pepper Instructions Melt butter in pot over medium-high heat. Add in onions and cook,  stirring frequently until nearly soft, about 4 - 5 minutes.  Add in garlic and flour, and cook for about 1 minute, stirring  constantly.  While whisking, slowly pour in milk then chicken broth. Stir in broccoli.  Cook stirring constantly until mixture begins to thicken. Then reduce  heat to low and allow to cook, stirring very frequently, until broccoli is  tender, about 6 - 8 minutes.  Remove from heat. Stir in heavy cream then stir in cheddar and  parmesan cheese, mixing until melted.  Season with sa

  Ingredients 1 Tbsp olive oil 1 lb. lean ground beef 1 1/2 cups chopped yellow onion 1 cup diced celery 1 cup diced carrots 1 Tbsp minced garlic 3 (14.5 oz) cans low-sodium chicken broth 1 (14.5 oz) can petite diced tomatoes 3 (8 oz) cans tomato sauce 1 Tbsp Italian seasoning Salt and freshly ground black pepper 1 (9 oz) pkg. cheese tortellini 2 cups (2 oz) spinach 3 Tbsp minced fresh parsley Instructions Heat olive oil in a large pot over medium-high heat. Crumble in beef in  chunks and let cook until browned on bottom, about 3 minutes. Turn and break up beef and continue to cook until no longer pink.  Transfer beef to a paper towel lined plate while leaving 1 1/2 Tbsp fat  in pot . Add onions, carrots, and celery to pot. Saute until starting to soften,  about 7 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and  season with Italian seasoning and salt and pepper to taste. Bring to a simmer, then reduce heat to medium-low. Co

  Ingredients 4 oz. pancetta 2 Tbsp extra virgin olive oil 1 1/2 cups chopped yellow onion  3/4 cup chopped carrot 3/4 cup thin sliced celery 1 Tbsp minced garlic  4 cups low-sodium chicken broth 1/2 cup water or more broth 1 (14.5 oz) can petite diced tomatoes 1 small zucchini, diced  1 rosemary sprig 1 small parmesan rind  Salt and freshly ground black pepper 2 cups (2 oz) fresh spinach 1 (14.5 oz) can dark red kidney beans  Red pepper flakes, to taste  Instructions Heat pancetta with olive oil in a pot over medium heat. Cook until just  lightly browned, about 4 minutes. Add onion, carrot and celery and saute until starting to soften, about 7  minutes. Add garlic and saute 1 minute longer. Pour in broth, water, tomatoes, and add zucchini, rosemary, and  parmesan rind. Bring to a simmer over medium-high heat. Then reduce heat to  medium-low, cover and simmer, stirring once halfway through, about  10 minutes total or until zucchini is tender. Remove rosemary and parmesan rind. Season t

  Ingredients 1/3 cup unsalted butter 3 1/2 cups chopped yellow onion  2 Tbsp minced garlic  1/3 cup all-purpose flour 4 cups low-sodium chicken broth 2 (28 oz) cans San Marzano tomatoes 3 basil sprigs (13g). 1 (4-inch) parmesan rind 2 tsp granulated sugar Salt and freshly ground black pepper Heavy cream Instructions Melt butter in a large pot (6 quart) over medium-high heat. Add onion  and saute until slighlty browned and caramelized, about 10 minutes. Reduce heat to medium, add garlic and saute 30 seconds. Add flour  and cook, stirring constantly, 1 minute. While whisking slowly pour in chicken broth. Cook and whisk until  flour has blended in, about 1 minute. Add in tomatoes, basil, parmesan, sugar and season with salt and  pepper to taste. Bring to a light simmer. Reduce heat to low, cover and let simmer, stirring occasionally . Cook  about 25 - 30 minutes until tomatoes start to break down. Remove from heat. Remove basil sprigs and parmesan rind from soup  then use an immersion bl

  Ingredients 1 Tbsp olive oil 1 lb. Italian sausage  1 1/2 cups chopped yellow onion  1 cup diced carrots  3/4 cup sliced celery 3/4 cup diced bell pepper  1 Tbsp minced garlic  4 cups low-sodium chicken broth 1 (15 oz) can tomato sauce 1 (14.5 oz) can petite diced tomatoes 1 1/2 tsp Italian seasoning 3/4 cup dry orzo pasta 3 Tbsp chopped fresh parsley 2 Tbsp chopped fresh basil  Salt and freshly ground black pepper Instructions Heat olive oil in a large pot over medium-high heat. Break sausage  into chunks into pot. Let brown on bottom about 3 minutes, then turn and break up  sausage and cook until no longer pink. Transfer to a paper towel lined  plate, leave rendered fat in pot over medium-high heat. You should have about 1 Tbsp fat in pot, if needed add a little more  olive oil or drain off some excess fat if there's too much. Add onions, carrots, celery and bell pepper and saute until starting to  soften, about 6 minutes. Add garlic and saute 1 minute longer. Pour in broth, to

  Ingredients 3/4 cup uncooked wild rice blend 1 cup chopped yellow onion  1 cup diced carrots  1 cup diced celery  7 Tbsp butter, diced 1 large garlic clove 4 1/2 cups low-sodium chicken broth 1/4 tsp of each dried thyme, marjoram, sage and rosemary  Salt and ground black pepper, to taste 1 lb boneless skinless chicken breasts halves 1/2 cup all-purpose flour 1 1/2 cups milk 1/2 cup heavy cream 1 tsp lemon zest Instructions Prepare rice according to directions listed on package. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp  butter over medium heat. Add onion, carrots and celery and saute 4  minutes, add garlic and saute 30 seconds longer. Add chicken broth, thyme, marjoram, sage, rosemary and season with  salt and black pepper to taste. Increase heat to medium-high, add  chicken and bring mixture to a boil. Cover pot with lid, reduce to medium-low heat and allow mixture to  simmer until chicken is cooked through, about 12 - 16 minutes. Remove chicken and set

  Ingredients 1 1/4 cups all-purpose flour 3/4 cup + 2 Tbsp quick oats 1/2 tsp baking soda 1/4 tsp (heaping) salt 1/4 tsp ground cinnamon 1/2 cup mashed ripe banana  1/2 tsp lemon juice 1/4 cup unsalted butter  1/2 cup packed light-brown sugar 1/4 cup granulated sugar 1 large eggs 1/4 tsp vanilla extract 3/4 cup semi-sweet chocolate chips 1/2 cup chopped pecans or walnuts Instructions Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour,  oats, baking soda, salt and cinnamon for 20 seconds. Mash bananas together with lemon juice. In the bowl of an electric  stand mixer fitted with the paddle attachment, blend together banana,  butter, brown sugar and granulated sugar until smooth. Mix in egg  and vanilla extract. With mixer on low speed, slowly add in dry  ingredients and mix until combined. Fold in nuts and chocolate chips . Scoop dough out using a medium cookie scoop and drop onto Silpat- lined baking sheets, spacing cookies 2-inches apart.  Bake in preheated oven 11

  Ingredients Cake 2 cups (248g) all-purpose flour  1/4 cup (34g) cornstarch 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups (310g) granulated sugar 2 Tbsp (10g) lemon zest 3/4 cup (170g) unsalted butter 4 large eggs 1 tsp vanilla extract 1/2 cup (120ml) buttermilk 1/2 cup (120g) sour cream 2 Tbsp fresh lemon juice Glaze and toppings 3 1/4 cups (390g) powdered sugar 1/3 cup (80ml) fresh lemon juice Fresh strawberries, raspberries or blueberries for topping Sliced lemons and mint leaves, for decoration (optional) Instructions Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking  sheet (average size cookie sheet), dust with flour then shake out  excess.  In a mixing bowl whisk together flour, cornstarch, baking powder,  baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle  attachment, mix together sugar and lemon zest for 30 seconds until  fragrant and slightly yellow in appearance.  Add butter and wh

  Ingredients 1/2 cup (113g) unsalted butter diced into 1 Tbsp pieces 2 oz. unsweetened chocolate 4 oz. semi-sweet chocolate 3/4 cup (160g) granulated sugar 1/2 cup (110g) packed light brown sugar 1/2 tsp fine sea salt 2 large eggs 1 large egg yolk 2 tsp vanilla extract 1/2 cup (73g) all-purpose flour Frosting 1 1/2 cups (190g) powdered sugar 3 1/2 Tbsp (20g) unsweetened cocoa powder 1/4 cup (56g) salted butter 3 Tbsp (45ml) half and half 1/2 tsp vanilla extract Instructions Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, line  with two sheets of parchment paper while leaving a 2-inch overhang  on all sides. Butter parchment paper. Add butter, unsweetened chocolate and semi-sweet chocolate to a  large microwave safe mixing bowl.  Heat in microwave in 20 second intervals stirring well between  intervals until melted and smooth. Let cool slightly.  Mix in granulated sugar, brown sugar and salt.  Mix in eggs one at a time then blend in egg yolk and vanilla. Mix in  flour. 

  Ingredients 1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder  1/2 tsp baking soda 1/2 cup (120 ml) boiling water 1/4 cup (58g) unsalted butter 3 Tbsp (45ml) vegetable oil 1 cup (200g) granulated sugar 1 tsp vanilla extract Heaping 1/4 tsp salt 1 large egg 1 large egg yolk 1/4 cup (60ml) heavy cream 3/4 cup+ 2 Tbsp (125g) all-purpose flour Chocolate Buttercream 3/4 cup (170g) butter softened  2 1/2 cups (326g) powdered sugar 6 Tbsp (38g) unsweetened cocoa powder 2 - 3 Tbsp heavy cream 1 tsp vanilla extract Instructions For the chocolate cupcakes: Preheat oven to 350 degrees.  In large heat proof mixing bowl, whisk together cocoa powder and  baking soda. Carefully pour in boiling water and whisk until bubbling  subsides and mixture is well blended, allow to cool for 5 minutes.  Meanwhile, in a separate large mixing bowl, using an electric hand  mixer set on low speed, blend together melted butter, vegetable oil,  granulated sugar, vanilla and salt until well combined, about 30  seconds.

Ingredients 2/3 cup (138g) granulated sugar 6 Tbsp (39g) Dutch process cocoa powder 1 Tbsp cornstarch 3 1/2 cups (830ml) whole milk 1/2 cup (120ml) heavy cream 1/2 tsp vanilla extract Instructions In a medium saucepan whisk together sugar, cocoa powder and  cornstarch. Pour in milk then whisk until well blended. Bring to a light boil over medium heat, stirring frequently, then reduce  heat to medium-low and let simmer about 10 - 15 seconds stirring  constantly. Remove from heat. Stir in cream and vanilla. Let cool a bit before serving. Serve with whipped cream or marshmallows on top if desired.  

  Ingredients 4 oz semi-sweet chocolate  2 oz bittersweet chocolate 3/4 cup (168g) unsalted butter, diced into 1 Tbsp pieces, plus more  butter for pan 1 1/2 cups (190g) powdered sugar 1/8 tsp salt 3 large eggs 3 egg yolks 1 tsp vanilla extract 1/2 cup (70g) all-purpose flour Vanilla ice cream , sweetened whipped cream, raspberries, chocolate  sauce or caramel sauce for serving Instructions In  425 degrees. Butter 6 wells of a jumbo muffin pan or  six 6 oz. ramekins with softened butter. Place chocolate and butter in a medium microwave safe mixing bowl  and heat in microwave in high power for 30 seconds, remove and stir.   Return to microwave and heat 30 seconds longer, stir well. If it's still  not melted continue to heat in 15 second intervals until melted. Let  cool slightly.  Stir in powdered sugar and salt  then mix in eggs, egg yolks and vanilla . Stir and fold in flour until combined.  Divide batter among prepared muffin wells, filling each about 2/3 full .  Bake in preheate

  Ingredients 3 cups (18 oz) semi-sweet chocolate chips 1 (14 oz) can sweetened condensed milk 1 pinch salt 1 1/2 tsp vanilla extract 1 cup chopped walnuts or pecans  Instructions Butter and line an 8-inch square baking dish with parchment paper ,  butter parchment. Stovetop Instructions In a medium saucepan stir together chocolate chips, sweetened  condensed milk and salt.  Cook over low heat, stirring constantly until chocolate chips have  melted. Remove from heat, stir in vanilla and nuts. Pour into prepared baking  dish and spread into an even layer. Chill until set, about 2 hours. Lift from pan using parchment then cut  into squares. Microwave Instructions In a medium microwave safe bowl stir together chocolate chips,  sweetened condensed milk and salt. Heat in microwave on 50% power in 30 second increments, stirring  well between intervals, until melted and smooth . Stir in vanilla and nuts. Spread into prepared dish and chill until set,  about 2 hours. Cut into squares.