Welcome House Recipes in Recovery
Here, we’re pleased to share a few recipes that are among our residents’ favorites. These are simple to prepare dishes that are nutritious, delicious, and part of a healthy diet in recovery. Welcome House is committed to offering a variety of dishes that reflect a diversity of cultures and flavors. Check back often for new recipes.
Hearty Ham and Lentil Soup
2 cups beef broth
4 cups chicken broth
1 cup water
2 – 5.5 ounce cans of V8 juice
1 tablespoon vegetable oil
2 tablespoons tomato paste
2 carrots, medium chopped
2 stalks celery, medium chopped
1 large onion, medium diced
2 cloves garlic, minced
1 cup fresh kale, chopped
1 cup dried lentils (brown or green) rinsed and picked through
2 cups cooked ham, cubed
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil ½ teaspoon dried thyme
1 teaspoon black pepper
1 bay leaf
Salt to taste
In a large stockpot, heat oil over medium-high heat. Add carrot, celery, and onion and saute until softened (5-7 minutes) Add garlic and stir for 1 minute, carefully, so as not to burn.
Next, stir in the beef broth, chicken broth, water, and V8 juice. Add tomato paste, dry mustard, paprika, oregano, basil, thyme, pepper, and salt. Finally, add lentils, ham, kale and bay leaf. Bring to a boil. Simmer until lentils are soft (45 minutes-1 hour). Remove bay leaf. Salt and pepper to taste. Makes 8 servings.
White Bean Chicken Chili
2- 14.5 oz cans of low sodium chicken broth
2- 15 oz cans of cannellini beans, drained and rinsed
1 cup of canned, diced green chiles
1 cup salsa verde (store bought)
1 cup frozen corn
1 white onion, medium diced
3 cloves garlic, minced
1 lime cut into small wedges
2 fresh, medium-sized jalapeno, seeded and small diced
1 ½ lbs boneless, skinless chicken breasts
2 tbsp vegetable oil
2 tbsp cajun seasoning
1 ½ tbsp cumin
2 tsp chili powder
½ tsp cayenne pepper
1 tbsp dried oregano
2 tsp paprika
1- 8 oz bag of sharp cheddar cheese
1- 8 oz sour cream
Salt and black pepper to taste
In a large stockpot or Dutch oven, heat 1 tbsp oil over medium-high heat. Add onion and saute for 5 min. Add jalapeno and saute for one minute. Add garlic and saute for one minute.
Next, add chicken broth, beans, green chilies, salsa verde, corn and all seasonings, except for cajun. Stir and bring to a boil then simmer for 45 minutes to an hour. Preheat oven to 375 degrees.
Pat the chicken dry with a paper towel and rub with Cajun seasoning. In a 10” skillet (cast iron or oven-safe) add 1 tbsp of oil and bring to medium-high heat. When the oil is hot, place the chicken in the skillet and sear both sides for 3-4 minutes each. Place pan in oven and bake for 15-20 minutes or until the internal temperature reaches 165 degrees. Let rest, then dice into bite-sized cubes. Add to the stockpot.
To serve: Top with cheddar cheese, a dollop of sour cream with a lime wedge on the side. Makes 6-8 Servings.
Yellow Chicken, Chickpea and Potato Curry
1 ½ cups jasmine rice
4 tbsp. olive oil
1- 13.5oz can of lite, unsweetened coconut milk
1 lb. boneless, skinless chicken breast, cut into 1” pieces
½ cup water
¼ cup tomato puree
2 cups canned chickpea, drained, rinsed
½ cup frozen peas
1 small potato, peeled and medium diced
small yellow onion, small diced
2 cloves garlic, minced
1 cup cilantro, leaves only
1 tbsp. yellow curry powder
1 tsp. ground turmeric
2 tsp. ground coriander
½ tsp. black pepper
1/8 tsp. cayenne pepper
1 tsp. chili garlic sauce
Kosher salt, to taste
In a 1.5 quart pot, prepare rice according to directions on package.
In a large skillet, heat 2 tbsp olive oil to medium-high heat. Add potatoes and saute until browned (roughly 5-7min). Remove and set aside. Add 2 tbsp. olive oil and bring up to medium-high heat. Add chicken and brown (roughly 5-7 min) Reduce heat to medium. Add onion and bell pepper, stirring frequently until veggies are softened (5-7min) Add garlic and all spices, stirring frequently for 1-2 min.
Add water and coconut milk. Stir in chickpeas, peas, chili garlic sauce, tomato puree, lime juice and potatoes. Bring to a boil then reduce to a simmer. Add cilantro then cover with lid. Let simmer for 20-25 min until potatoes are soft, chicken is cooked through and sauce is thick. Serve over jasmine rice.