A Collections of Motivational Quote of the Day

Little Big Town - Better Man

Faith Hill - "Breathe" (Official Video)

LeAnn Rimes - How Do I Live (Official Music Video)

Carrie Underwood - Jesus, Take The Wheel

Martina McBride - Concrete Angel

Indian Summer Reba McEntire

Quick Coq au Vin Recipe

Quick Coq au Vin

• Cook
  45 m
• Ready In
  45 m

Recipe By: EatingWell Test Kitchen

“Here's a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make. Serve with herbed mashed potatoes and green beans.”

Ingredients

• • ¼ cup all-purpose flour
  • 2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 ounces mushrooms, quartered (about 1½ cups)
• • 2 large carrots, thinly sliced
  • 1 small onion, halved and sliced
  • 1 teaspoon crumbled dried rosemary
  • 1 14-ounce can reduced-sodium chicken broth
  • ½ cup dry red wine, preferably Zinfandel
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh parsley

Directions

• 1 Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with ¼ teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
• 2 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
• 3 Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining ¼ teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
• 4 Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes. Transfer the chicken to a serving plate.
• 5 Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.

Sausage, Cabbage & Root Vegetable Soup Recipe

Sausage, Cabbage & Root Vegetable Soup

• Cook
  55 m
• Ready In
  2 h

Recipe By: Kathy Gunst

“In this French-style healthy soup recipe, sausage, cabbage and root vegetables simmer together to make a comforting and healthy meal. Serve the soup piping hot with grated Parmesan cheese on the side. Like most soups, the flavors are even better if it's made a day ahead. ”

Ingredients

• • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound Italian turkey sausage, mild or spicy, casings removed
  • 1 cup chopped onion
  • 3 cloves garlic, thinly sliced
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 2 medium carrots, diced ( ½ inch)
  • 2 small turnips, peeled and diced ( ½ inch)
  • 1 medium celery root, peeled and diced ( ½ inch)
• • 1 large Yukon Gold potato, peeled and diced ( ½ inch)
  • 10 cups very thinly sliced green cabbage (about ½ medium head)
  • 8 cups low-sodium chicken or vegetable broth
  • ¾ cup dry white wine
  • 1 cup chopped fresh tomato
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ½ cup grated Parmesan cheese

Directions

• 1 Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.
• 2 Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.
• 3 Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.

• Make Ahead Tip: Cover and refrigerate for up to 3 days.

Green Curry Soup Recipe

Green Curry Soup

• Cook
  1 h 15 m
• Ready In
  1 h 15 m

Recipe By: Anna Thomas

“This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Recipe by Anna Thomas for EatingWell.”

Ingredients

• • 2 medium yellow onions
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 2 tablespoons Thai green curry paste (see Notes)
  • 4-5 cups vegetable broth, store-bought or homemade
  • 8 cups gently packed spinach (about 6 ounces), any tough stems trimmed, divided
  • 2 cups water
  • 2½ cups oyster or shiitake mushrooms (about 4 ounces), trimmed
• • 2 large cloves garlic, chopped
  • 1½ cups 1-inch pieces trimmed green beans
  • 1 cup thinly sliced peeled broccoli stems
  • 5 scallions, sliced
  • 1 tablespoon finely chopped lemongrass (see Notes)
  • 1 cup chopped fresh cilantro
  • 1 serrano chile, finely chopped
  • 2 tablespoons fresh lemon juice, or more to taste

Directions

• 1 Quarter onions lengthwise, then thinly slice crosswise. Heat 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat. Add the onions and ¼ teaspoon salt; cook, stirring frequently, until the onions are soft and beginning to brown, 6 to 8 minutes. Stir in green curry paste and cook, stirring, for 3 minutes. Stir in 4 cups broth; bring to a gentle simmer.
• 2 Meanwhile, coarsely chop 4 cups spinach. Combine the remaining 4 cups spinach with water in a blender; puree until the spinach is chopped to confetti. Cut mushrooms into ¼-inch strips.
• 3 Heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until the liquid cooks away and the mushrooms begin to color, 4 to 6 minutes.
• 4 Stir the mushroom mixture and green beans into the pot; return to a simmer and cook for 5 minutes. Stir in broccoli stems, scallions and lemongrass; return to a simmer and cook for 3 minutes more. Stir in the chopped and pureed spinach, cilantro and a big pinch of serrano. Return to a simmer, cover and cook just long enough to wilt the spinach, about 1 minute. Add up to 1 cup additional broth if a thinner consistency is desired. Add lemon juice; taste and add more salt, serrano and/or lemon juice, if desired.

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