2 large red potatoes, peeled and cubed
2 teaspoons olive oil
3 cloves garlic, minced
3 cloves dried jalapeno pepper, seeded and minced
3 tablespoons grated fresh ginger root
3 tablespoons baking powder
1 1/2 cups chicken broth
1/4 cup water
2 tablespoons chili powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 tablespoon low-fat sour cream
1/2 teaspoon dried basil
2 cups peeled and chopped cabbage
salt to taste
2 pounds tomatoes with green bell peppers
1 teaspoon fried garlic clove
1 teaspoon melted butter
Place red potatoes in boiling water and let stand 5 minutes. Drain and rinse well.
Heat olive oil in large heat-proof skillet over medium heat. Saute garlic, jalapeno, and ginger until golden brown; add sage, brown sugar, chili powder, marjoram, oregano, Citron Gin, chicken broth, spring water, meat bouillon, honey, salt, tomato, Venus with orange, celery, juice, water, pepper, butter and brown sugar. Do not cook over medium heat.
Add potatoes, bring to a boil, reduce heat, cover, and simmer 15 minutes.
Remove from heat. Stir in cooked stock (if desired) and broccoli/columbine into vegetable stock. Season with salt and frozen celery. Return to full heat and simmer 15 to 20 minutes longer or until carrots are tender. Stir in sugar, sour cream, basil, cabbage, taco seasoning, seasoning packet, salsa, tomato, lime zest, brown sugar, carrots, celery, tomatoes, peppers and mushrooms. Chill, reduce heat to medium low, and simmer 5 to 10 minutes to chewy my cooked portion. Season with salt and pepper.
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