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Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

1 T. olive or coconut oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. ground cardamom
dash of ground black pepper
sprinkling of crushed red pepper flakes
4 garlic cloves, minced

4 1/2 C. vegetable broth
1 large head of cauliflower, roughly chopped to the same size

1 C. canned coconut milk
fresh dill

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. Return to pot. (Can use immersion blender) Stir in coconut milk, garnish with dill to serve.

Vine Ripe Tomato Bisque with Curried Oysters and Roasted Garlic Basil Croutons

Vine Ripe Tomato Bisque with Curried Oysters and Roasted Garlic Basil Croutons

Vine Ripe Tomato Bisque with Curried Oysters and Roasted Garlic Basil Croutons

1 head garlic
3 large vine ripe tomatoes, cored and cut into large wedges
½ onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
1 tsp. extra virgin olive oil
¼ C. nonfat milk
cracked black pepper to taste
12 large oysters
1 T. curry powder
1 sprig basil, chopped
¼ loaf sourdough baguette, sliced

Roasted Garlic Croutons: Take the head of garlic and smash and press together, forcing the cloves to break apart from the head. Now heat a sauté pan and add garlic cloves with peels on. Bake it in the oven at 400 degrees for 15 to 20 minutes or until garlic cloves are golden brown, soft and tender. Mkae sure you shake pan two or three times during this time. Allow to cool off for a few minutes. Remove clove from peel by popping it out. Squeeze cloves with your fingers one by one. Now chop these cloves into a fine paste. Bisque: Heat a medium size, low-rimmed soup pot. Add oil, garlic and onions and sweat over low to medium heat until clear. Add tomato wedges and bring to a boil. Turn down to a simmer and cook for approximately ½ hour or until tomato flesh is fully broken down and soft. Puree with a hand blender until very smooth. Strain through a medium hole strainer, add milk and cracked pepper. Keep hot and set aside. At this time, bake garlic croutons in the oven at 400 degrees until golden brown and crispy. Spread garlic paste onto the sliced bread and top with chopped basil. Set aside. Oysters: Season oysters with curry powder making sure to distribute evenly. Heat a nonstick pan and sear oysters until golden brown on all sides. Pour hot tomato bisque into warm bowls. Top with garlic croutons and place curried oysters on top of croutons. Enjoy.

Yield: 4 servings
Calories: 204
Fat: 5.6g
Fiber:

Thai Crab Coconut Soup

Thai Crab Coconut Soup

Thai Crab Coconut Soup

1 oz. onion, peeled and minced
1 oz. ginger, peeled and minced
1 oz. garlic, peeled and minced
2 oz. lemongrass, crushed and minced
1 large T. red curry paste
1 red onion, peeled and thinly sliced
1 large russet potato, peeled and large diced
½ gallon chicken broth, low sodium
12 oz. coconut milk, lite variety
1 lb. fresh Dungeness crab claws
1 oz. cilantro, chopped

In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.

Fresh Cream of Whatever Soup

Fresh Cream of Whatever Soup

Fresh Cream of Whatever Soup

1 tsp. finely chopped onion
2 T. butter
2-3 T. flour
1 tsp. salt
1/4 tsp. pepper
1 C. diced chicken, diced sautéed celery, sliced sautéed mushrooms, etc.
3 C. chicken stock
1 C. milk or cream

Sauté the onion in butter till transparent. Blend in the flour, salt and pepper. Stir over medium heat until smooth and bubbly. Then stir in the chicken (or other ingredient). Bring to a boil for a minute, stirring constantly. Remove from heat. Gradually stir in the chicken stock and then the milk or cream. Heat to serving temperature.

Super Light Roasted Red Pepper Soup

Super Light Roasted Red Pepper Soup

Super Light Roasted Red Pepper Soup

8 red bell peppers (about 2 3/4 pounds)
5 black peppercorns
3 thyme sprigs
1 bay leaf
2 teaspoons olive oil
2 cups diced onion (about 1 large)
1 tablespoon minced fresh garlic
4 cups fat-free, less-sodium chicken broth
3 tablespoons white wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.

Yield: 6 servings
Calories: 99
Fat: 2.4g
Fiber: 1.4g

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

1 onion, peeled and finely diced
600mls vegetable stock
1 tsp. Anchovy Paste
4 spring onions, trimmed and chopped
450g to 500g assorted green lettuce & salad leaves (such as Batavia lettuce, Iceberg Lettuce, Watercress, Rocket, Spinach and Nettles)
¼ C. chopped Tarragon
small bunch of mint (chopped, about 2 to 2 tablespoons, some left for a garnish)
2 teaspoons cornflour (mixed with a little milk)
200ml skimmed milk (0% fat)
salt and pepper (to taste)
Lemon Juice

Pour the stock into a large saucepan that has a lid and dissolve anchovy paste into liquid; add the chopped onion and spring onions. Simmer with the lid on for 10 minutes, or until the onions are soft. Add the lettuce and green leaves, replace the lid and simmer for a further 15 to 20 minutes, or until the leaves have cooked down and are soft. Add the chopped tarragon and mint and cook for a further 1 to 2 minutes. Transfer the soup to a blender or using a hand-held immersion blender, liquidize the soup until it is smooth. Pour the soup back into the saucepan. Add the corn flour and milk paste to the rest of the milk and then add it to the soup. Bring the soup to the boil and then turn down the heat, making sure you stir it continually until the soup has thickened. Season to taste with salt and pepper. Serve in warmed soup bowls and scatter some chopped mint over the top of the soup as a garnish

Asian Flavors Low Calorie Soup

Asian Flavors Low Calorie Soup

Asian Flavors Low Calorie Soup

32oz. Chicken or Vegetable Broth
1 whole Garlic Clove
1 small knob of ginger

3 x celery sticks finely chopped
grated fresh ginger
1 finely chopped chile Red, Green and yellow pepper finely chopped
Finely sliced mushrooms
Handful of Beansprouts
Handful of Spinach and / or coriander
Chopped spring onions (keep some back to add to serve)
Dash of lime juice
Dash of Fish Sauce
Dash of Soy Sauce

Simmer broth with whole garlic and ginger knob while preparing the remaining ingredients. Remove garlic and ginger once all other mise en place is complete. Add celery, grated ginger and finely sliced chile. Bring to a slow boil and cook until celery is beginning to soften. Add bell pepper, mushrooms, bean sprouts, spinach and cilantro, green onion white and some green (reserve some green for garnish) and continue to cook until heated through, but vegetables still have some crunch. Season with fish sauce, soy sauce and lime. Taste and adjust seasoning. Serve garnished with green onion tops (and a few cilantro leaves, if desired).

Mushroom Soup without Cream

Mushroom Soup without Cream

Mushroom Soup without Cream

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Lemon + Egg Soup with Rice & Dandelion Greens

Lemon + Egg Soup with Rice & Dandelion Greens

Bring 8 C. (2 quarts) vegetable broth to a boil in a Dutch oven or other large pot. Add 1 1/4 C. white long-grain rice and simmer until tender, about 15 minutes. Meanwhile, in a medium bowl, toss 1 bunch dandelion greens, stems trimmed and leaves roughly torn, with the finely grated zest of 1 lemon, 2 tsp. fresh lemon juice, 2 tsp. olive oil, and salt and pepper until coated; set aside. When the rice is tender, whisk together 4 large eggs and ¼ C. fresh lemon juice in a small bowl. While whisking the eggs, slowly add about 1/4 C. hot broth from the pot. Remove the pot from the heat and transfer the warmed egg mixture from the bowl to the pot; stir until thickened and creamy, about 1 minute. Season with salt and pepper to taste and serve topped with the reserved greens. or top with: sliced radicchio + shaved Pecorino Romano

Marha P̦rk̦lt РHungarian Beef Paprika Stew

Marha P̦rk̦lt РHungarian Beef Paprika Stew

2 tsp. vegetable oil
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 lb. beef stew meat
2 tsp. sweet paprika – Hungarian paprika is best
1 tsp. caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tsp. chopped fresh parsley for garnish (optional)

In a large sauté pan, heat canola oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 C. hot water into the pan, till the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa.

Clam Pan Roast with Fennel & Sausage

Clam Pan Roast with Fennel & Sausage

Many of the seafood stews of the world— bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others— share a common ingredient: fennel, which lends an anise- like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor.

1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
1/4 pound kielbasa, cut into 1/2 -inch cubes
12 small red potatoes, halved
3 small fennel bulbs, trimmed and cut into 1/4 -inch slices
1 small leek, cut into 1/4 -inch rounds and rinsed well
1/4 C. Pernod or other anise-flavored liqueur
1 1/2 C. bottled unsalted clam juice
Kosher salt and freshly ground pepper
2 1/2 pounds littleneck clams, scrubbed
2 large tomatoes, each cut into 8 wedges
1/4 C. fresh tarragon leaves

Cook garlic and Italian sausage in a deep straight- sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 T. fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl. Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just
tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until
fennel is tender, about 10 minutes. Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook,
covered, until clams open, about 8 minutes. Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

Salmon Teriyaki Miso Soup with Udon and Spinach

Salmon Teriyaki Miso Soup with Udon and Spinach

2 clumps of udon noodles
4 C. of dashi
6 shiitake mushrooms (sliced, I used 2 dried soaked in water for 20 minutes)
2 T. white miso
1 C. teriyaki salmon (cooked and flaked)
2 handfuls spinach
2 green onions (chopped)

Bring the dashi and mushrooms to a boil and simmer for a few minutes and turn off the heat. Add the udon noodles and cook as directed (frozen noodles only need ~7 minutes in boiling water). Mix the miso into a ladle full of the dashi and then pour it back into the dashi. Divide the salmon and spinach between 4 bowls and pour the noodles and broth in. Garnish with the green onions.

Pantry Friendly Black Bean Soup with Sherry

Pantry Friendly Black Bean Soup with Sherry

1 T. EVOO
2 cloves Garlic, minced
1 small Onion, diced
½ tsp. each ground Cumin and dried Oregano
4oz. can chopped Mild Green Chiles, drained
2 15.5oz. can Black Beans, drained and rinsed
14.5oz. can Diced Tomatoes, drained
4 C. Vegetable Broth or Water
¼ tsp. Celery Salt
Pepper
2 T. Dry Sherry

Heat oil in pot over medium heat. Add garlic and onion and cook 30 seconds, or until fragrant. Stir in spices, then add green chiles, beans and tomatoes. Add broth and season with celery salt and pepper to taste. Simmer 15 minutes to heat through. Just before serving, stir in sherry. If you do not have fresh garlic and onion available, you can use dehydrated versions. Instead of starting in oil, place 1 cup of your broth or water into your pan and add the dried garlic and onion to the broth and heat over medium low until the aromatics rehydrate and start to soften, then proceed with recipe.

Asiago Bisque

Asiago Bisque

Asiago Bisque

 

3 C. chopped onion

1 C. chopped celery

3 C. chopped carrots

6 T. butter

4 C. chopped and peeled potatoes, cut into small bite sized pieces

1 C. white wine

2 C. chicken stock

2 C. half and half

2 C. shredded Asiago cheese

6 slices of cooked bacon, chopped

 

In a large sauce melt butter and sauté onions, celery, and carrots until tender. Add potatoes, wine and chicken stock. Cover and cook for 20 minutes. Add cream and cook for another 5 minutes. Remove from heat and stir in the Asiago cheese. With an immersion blender, blend soup until creamy or until slightly chunky, whichever your preference. Garnish with bacon and more cheese.

Pantry Friendly Pretty Good Gumbo

Pantry Friendly Pretty Good Gumbo

1 T. EVOO
2 cloves Garlic, minced
14.5oz. can diced Tomatoes, drained
5 oz. jar Roasted Red Peppers, diced
1 T. dehydrated minced Onion
6 C. Vegetable Broth or Water
15.5oz. can Kidney beans, drained and rinsed
½ C. Quick Cooking Rice
14oz. can Okra, drained and sliced (optional)
1 tsp. dried Thyme
1 tsp. Filé Powder
¼ tsp. Celery Salt
Salt & Pepper
1 tsp. Tabasco

Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Filé powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.

Colombian Ahuyama Soup

Colombian Ahuyama Soup

Colombian Auyama Soup2 T. butter
1 onion, chopped
2 cloves garlic, minced
½ tsp. curry powder
¼ tsp. red pepper flakes
4 ½ quarts chicken broth
2 ½ pounds butternut squash, peeled and cubed
¼ tsp. ground nutmeg
1 tsp. Worcestershire sauce
1 T. creamy peanut butter
½ C. light cream

Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes. Stir in the chicken broth and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blend or food processor; blend until smooth. Slowly pour in the cream. Reheat soup if necessary, but do not boil. Makes 10 servings

Mushroom Vegetable Stock

Mushroom Vegetable Stock

Mushroom Vegetable Stock

 

4 quarts (4 L) water

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

1 cup (250 mL) peeled and chopped onions

1 cup (250 mL) peeled and chopped carrots

1 cup (250 mL) chopped celery

4 garlic cloves

1 Tbsp (15 mL) chopped fresh rosemary

1 Tbsp (15 mL) chopped fresh sage

 

Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a container and remove the shiitake mushrooms. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container. Keeps for 3– 4 days in the fridge or for up to 3 months when frozen.

Crema de Berros con Requeson (Creamy Watercress Soup with Spiced Fresh Cheese)

Crema de Berros con Requeson (Creamy Watercress Soup with Spiced Fresh Cheese)

This style of creamy soup is common in the Yucatan Peninsula. At the Hacienda San Jose near Merida, the capital of Yucatan, I tasted one that was so delicious I asked the chef to show me how he made it. In exchange. I shared my take on a soft cheese mixture to use as a garnish. The combination is sublime! The soft, moist cheese, seasoned with jalapeno and chives, slowly blends into the watercress soup as you eat it. Your first spoonfuls of hot soup will have distinctive bites of cheese, but by the end, the cheese will have melted into the soup, so it becomes even creamier, its flavors enhanced by the jalapeno and chives. The version I tasted in Yucatan was made not with watercress but with chaya leaves, which taste like a sort of cross between watercress and baby spinach. Since chaya is practically nowhere to be found in markets north of the border, I developed my version using watercress, which I prefer because of its beautiful color. But feel free to try it with spinach. You could also make the soup with a cilantro base.

Crema de Berros con Requeson (Creamy Watercress Soup with Spiced Fresh Cheese)

Requeson: I wish there were more of this creamy, moist soft cheese to be found on this side of the border. With its slight tang and incredibly fresh feel, requeson is both a little sweet and a little salty, much like farmer’s cheese. It is perfectly balanced. In texture, it’s similar to ricotta, but ricotta is one-dimensional by comparison and a bit sweeter, without requeson’s definitive tang. You could also use queso fresco for the garnish in this recipe, but it’s a firmer, less creamy cheese. You could use fresh goat cheese as well, though it has a much stronger, more assertive, acidic flavor. But it works well with this soup because it melts like the other cheeses.

4 tablespoons (1/2 stick) unsalted butter
1 cup coarsely chopped white onion
2 cups thinly sliced leeks
1 cup thinly sliced celery
1 cup chopped peeled carrots
1 teaspoon kosher or sea salt or to taste
2 tablespoons all-purpose flour
2 cups milk
4 cups chicken broth, homemade or store-bought
4 cups watercress leaves and upper part of stems
8 ounces requeson, ricotta. queso fresco, or farmer’s cheese
2 tablespoons Mexican crema, creme fraiche, or sour cream
1 jalapeno or serrano chile, finely chopped or to taste
2 tablespoons chopped fresh chives
Freshly ground black pepper

In a large heavy pot, melt the butter over medium-high heat. Once it foams, add the onion, leeks, celery, and carrots, season with salt to taste, and cook, stirring occasionally, for 10 minutes, or until completely softened but not browned. Sprinkle the flour over the vegetables, stir together, and cook, stirring, for 2 minutes, or until the flour is no longer raw and the mixture smells toasty. Reduce the heat to low, stir in the milk, and bring to a simmer, stirring. Simmer for 5 to 6 minutes, until thick and creamy. Add the broth and watercress, bring to a low simmer, and simmer for 5 minutes. Remove from the heat. Meanwhile, in a medium bowl, mash the cheese and cream with a fork. Add the chile, chives, and salt and pepper to taste. Mix well. Keep covered in the refrigerator until ready to serve. In batches, puree the soup in a blender until completely smooth; hold a towel tightly over the blender top to prevent hot splashes. (It won’t jump quite as much if you let it cool down a little before you puree.) Return to the soup pot and stir. Taste and adjust the seasoning. Reheat gently. Ladle the hot soup into soup bowls. Place a generous dollop of the cheese mixture in the
middle of each bowl and serve.

Sopa de Queso Estilo Sonora (Sonoran Cheese Soup)

Sopa de Queso Estilo Sonora (Sonoran Cheese Soup)

The rich, fertile soil of Sonora, in northern Mexico, makes for happy cows that produce some of the country’s best milk and cheese. This mildly spicy soup, a chowder of sorts made with milk, chiles, tomatoes, potatoes, and cheese, shows off that wealth of good dairy. The cheese of choice, queso Chihuahua, is a melting cheese that is a mainstay of the region. But Oaxaca, asadero. mozzarella, or even Monterey Jack can step in as dignified substitutes. Any type of potato will work.

Sopa de Queso Estilo Sonora (Sonoran Cheese Soup)3 tablespoons canola or safflower oil
1 to 1 1/4pounds potatoes (4 medium), peeled and diced (about 3 cups)
1 1/2 cups chopped white onions
1 cup diced green bell peppers
1 ripe medium tomato, cored and diced
4 poblano chiles (about 1 pound), roasted, peeled, seeded, and cut into strips
3/4 teaspoon kosher or sea salt or to taste
4 cups chicken broth, homemade or store-bought
2 cups milk
8 ounces white melting cheese, preferably queso Chihuahua, Oaxaca, asadero. mozzarella, or Monterey Jack (see headnote), diced (about 1 1/2 cups loosely packed)

Heat the oil in a large heavy pot over medium heat. Add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, 4 to 5 minutes. Add the bell pepper, tomato, poblano chiles, and salt and cook until the vegetables are softened, 4 to 5 minutes. Add the broth, bring to a simmer, and cook for 10 minutes, or until the potatoes are tender and the broth has thickened a bit. Taste and adjust the salt. Reduce the heat to medium-low and slowly add the milk, then bring to a gentle simmer. Gradually add the cheese and stir until it is completely melted. Taste again for salt. Top with a little scallion for color, if desired.

Sopa de Palmitos con Crutones de Camote (Hearts of Palm Soup with Sweet Potato Croutons)

Sopa de Palmitos con Crutones de Camote (Hearts of Palm Soup with Sweet Potato Croutons)

This silky, delicate soup is often the most talked-about dish of the evening when I serve it. It’s a tribute to Mexico’s African heritage. For centuries we Mexicans were taught that our Mestizo heritage was the result of intermarriage between the Spanish and the indigenous people of Mexico. But the African component to our history that dates as far back as the Spanish conquest, a result of several factors, including the slave trade, migration from the Caribbean, and the Africans who came along with the Spanish as conquistadores, was long overlooked. Afro-Mexico is finally getting its due, and even has a name—The Third Root.

Sopa de Palmitos con Crutones de Camote1/4 cup canola or safflower oil
Kosher or sea salt
1/2 teaspoon ancho chile powder, chipotle chile powder, or paprika
Pinch of freshly ground black pepper
1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
1 tablespoon unsalted butter
10 scallions (light green and white parts only), thinly sliced (about 1 cup)
2 garlic cloves
2 (14-ounce) cans hearts of palm, drained, rinsed, and sliced
5 cups chicken or vegetable broth, homemade or store-bought
2 tablespoons chopped chives

Preheat the oven to 450 degrees. Line a baking sheet or baking dish with parchment or foil. In a medium bowl, mix together 2 tablespoons of the oil Vi teaspoon salt, the chile powder or paprika, and pepper. Add the sweet potato and toss until thoroughly coated. Spread the sweet potatoes in a single layer on the baking sheet, taking care not to overcrowd. Roast for 20 to 25 minutes, flipping and turning them halfway through, until golden brown on the outside and soft on the inside. Remove from the heat and set aside. In a large heavy pot, heat the butter and the remaining 2 tablespoons oil over medium-low heat until the butter is melted and bubbling. Stir in the scallions and garlic and cook, stirring occasionally, until completely softened. 12 to 14 minutes. Raise the heat to medium, add the hearts of palm, and cook, stirring, for a couple of minutes, until heated through. Add the broth and 1/2 teaspoon salt, raise the heat to medium-high, and bring to a simmer. Simmer for 5 minutes. In batches, pour the soup into a blender and puree until completely smooth, holding down the lid of the blender with a towel to contain the pressure from the hot soup. Pour the soup back into the pot. stir, taste, and adjust the seasonings. Reheat if necessary before serving. Ladle the soup into individual bowls, spoon about 1/4 cup sweet potatoes into the middle of each bowl, and sprinkle the chives around the sweet potatoes.

Navy Bean & Spam Stew

Navy Bean & Spam Stew

2 T. butter
1 clove garlic
1 C. green bell pepper diced
1/2 C. chopped yellow onion
1/2 C. chopped celery
2 C. potatoes peeled and diced
12 oz. can Spam cubed
1 can navy beans flavored with slab bacon
16 oz. canned tomato sauce
1/2 tsp. dried basil leaves
1 tsp. seasoned pepper
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 C. water

In a large pot melt butter over low heat. Add cubed Spam and heat to low stirring a few minutes.
Add garlic, bell pepper, onion and celery then sauté until tender but do not brown. Add remaining ingredients then slowly bring to boil and cover then turn down heat. Simmer until potatoes are tender.

Light Crema de Chile Poblano Soup

Light Crema de Chile Poblano Soup

Light Crema de Chile Poblano Soup1 1/4 cup low-sodium chicken broth
2 large poblano chiles, roasted, peeled, seeded and veins removed
1/4-inch thick slice of a large white onion, roasted on a comal or skillet
1/4 to 1/3 cup Cacique Crema Mexicana
1/4 tsp. kosher salt, or more to taste
Optional garnish: Swirl of Crema Mexicana and freshly chopped chives

Roast poblano chiles and allow to sweat in a plastic bag. After 15 minutes, peel the skin off the chiles, cut them open and remove the seeds and veins. While the chiles are sweating, roast the 1/4-inch thick slice of a large white onion on a hot comal or skillet until each side starts to get some brown spots, a few minutes per side. Add the poblano chiles, roasted onion, chicken broth, crema mexicana and salt to a blender and blend on high until the contents are completely pureed and smooth. Transfer the contents of the blender to a saucepan and cook over medium heat, whisking occasionally until it comes to a boil after about 5 minutes. It will begin to bubble toward the top of the pan; reduce the heat and continue to simmer for another 2 minutes.

Serve and garnish with a swirl of Cacique crema mexicana and about a half tsp. of freshly chopped chives.

Sopa de Chile Poblano (Roasted Poblano Soup)

Sopa de Chile Poblano (Roasted Poblano Soup)

Sopa de Chile Poblano (Roasted Poblano Soup)2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
1⁄3 cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish

Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10 minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and season with salt and pepper; puree in a blender until smooth, at least 1 minute. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles and tortilla strips.

Beef Bourguignon

Beef Bourguignon

Beef Bourguignon1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Slow Cooker Braised Beef Stew with Mushrooms

Slow Cooker Braised Beef Stew with Mushrooms

Subtle Asian flavors like ginger, Chinese five spice, and soy sauce join short ribs and mushrooms in the slow cooker for an easy, fragrant beef stew. Serve this hearty, comforting beef dish over a bed of jasmine rice or mashed potatoes–you’ll definitely want something to soak up the rich sauce. If you do not have port or cream sherry on hand, you can simply increase the amount of red wine by 1/2 cup as a substitute.

Slow-braised Beef Stew with Mushrooms4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 T. soy sauce
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 tsp. Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 T. butter or olive oil
2 T. cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions

Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.

Chilaquiles

Chilaquiles

These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.

2 tablespoons bacon fat Chilaqueles
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ‘‘seen better days,’’ quartered
3 cloves garlic, smashed and chopped
½ medium red onion, chopped small
½ red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 ½ cups large chopped fresh or canned tomatoes (no juice if from can)
½ tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)

Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in. Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate. Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent. Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes. When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew. Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly. Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny. Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

Weeknight Chili

Weeknight Chili

beef-and-bean-chili-9331 lb. Lean Ground Beef or ground turkey
1 can (15 ounces) Red Kidney Beans, undrained
1 can (8 ounces) Tomato Sauce
1 T. White vinegar
2 T. Chili Powder
2 T. Minced Onion
1 tsp. Sugar (optional)
1/4 tsp. Garlic Salt
Sliced scallions and dairy sour cream to serve, if desired
Shredded Cheddar Cheese to garnish

Cook meat in 3-quart saucepan over medium-high heat 4 to 5 minutes or until no longer pink, stirring constantly. Drain off excess fat. Stir in beans, tomato sauce, vinegar, chili powder, minced onion, sugar if using, and garlic salt. Heat just to boil, reduce heat immediately, cover, and simmer 20 minutes, stirring occasionally. Serve topped with sliced scallions and dairy sour cream. Garnish with shredded Cheddar cheese.

One Pot 5 Ingredient Beef Stew

One Pot 5 Ingredient Beef Stew

1 ½ lb. Beef Chuckstew
¼ C. Flour
2 14.5oz. cans Diced Tomatoes with Chiles
¾ lb. New Potatoes, halved
Frozen Peas and Carrots
Salt & Pepper

Toss chuck with flour in crock pot. Add canned tomatoes and potatoes. Cook on high for 5 hours. Add 8 ounces frozen peas and carrots, stir in it. Cover and let it sit another 5 minutes and then serve.

Green Soup

Green Soup

2 tablespoons extra-virgin olive oil, plus more for garnishgreensoup
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
1/4 cup arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste

Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.

Yield: 8 servings
Calories: 99
Fat: 4g
Fiber: 3g

Spicy Cheese Soup with Beer

Spicy Cheese Soup with Beer

1/2 C. flat light Ale
1 Onion, chopped
2 Carrots, chopped
1 Apple, chopped
2 Jalapeno chilies, seeded and chopped
1 T. Olive Oil
3 T. Flour
2 C. Chicken Broth
2 C. Skim Milk
1 C. shredded Monterey Jack Cheese (low fat)
2 tsp. Paprika
Pepper

Heat ale to a simmer in medium dutch oven over medium high heat. Add onion, stir, and cook 10 minutes until onions are cooked but not browned. Add carrots, apples and chilies and cook 15 minutes, stirring occasionally. Add more ale if mixture becomes dry. Remove from pan and let cool slightly. Transfer in batches to blender and puree. Set dutch oven over medium heat and add oil. When hot stir in flour and cook, whisking, 2 minutes. Very slowly add stock, whisking constantly, until sauce thickens. Add milk, pureed vegetables, cheese, paprika and pepper to taste and heat through. From the Spokesman-Review

White Bean Soup with Red Pepper Coulis

White Bean Soup with Red Pepper Coulis

whitebeansoup1 shallot
1 T. olive oil
1 can 15 oz white beans (450 gr)
1 C. chicken broth
1 tsp. thyme
Red Pepper Coulis

Chop shallot. Drain and rinse beans. Heat oil in medium sauce pan over medium heat. Add shallot and sauté until transparent. Add beans, chicken stock and thyme, cover and simmer 10 minutes. Remove 1/4 C. of chicken stock and puree the rest, either in blender or with wand blender. Check for consistency, add as much of the removed stock as you like (or more) to get desired consistency. To serve: Ladle soup into bowls. Carefully drizzle 2 T. of Red Pepper Coulis in a pattern or all in the center and use a warm knife to draw a pattern. It should float on top of the soup. Serve.

Red Pepper Coulis

1 red pepper no need to peel
1 shallot, chopped
1/2 tsp. thyme
1 T. olive oil
1/3 C. chicken stock
1 T. tomato paste

Clean pepper and cut into big pieces. Sauté shallot in olive oil in a small saucepan until tender. Add pepper chunks, thyme and chicken stock. Cover, reduce heat and simmer until pepper is very tender, about 20 minutes. Remove from heat and puree, using as much chicken stock

Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

6a00d8341c63d853ef00e5502e2e1c8833-800wi2 T. butter
3 carrots, finely diced (about 1 cup)
2 leeks, (white and light green part) finely diced. (about 2 1/2 cups)
2 stalks celery, finely diced (about 1 cup)
1/4 C. all-purpose flour
2 quarts chicken broth
3/4 C. wild rice
1/2 tsp. salt–or to your taste
3/4 C. hot cream (I used 1/4 cup, plus 2/4 C. 1% milk)
3 T. dry sherry
1/4 C. minced chives
3 T. parsley

Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally. Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly. Add the stock to the flour and vegetable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer and then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy. Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.

Chicken Khao Soi

Chicken Khao Soi

Chicken-Khao-Soi-1024x768Khao Soi Paste

4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 C. chopped cilantro stems
1 T. ground coriander
1 T. ground turmeric
1 tsp. curry powder

Soup

2 T. vegetable oil
2 14-ounce cans unsweetened coconut milk
2 C. low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 T. (or more) fish sauce (such as nam pla or nuoc nam)
1 T. (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes. Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 T. soaking liquid in a food processor (I used a Vita-Mix), adding more soaking liquid by tablespoonfuls, if needed (I needed about 6 T. total), until smooth. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat. Meanwhile, cook noodles according to package directions. Add chicken, 3 T. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Chicken:DSCN64201
4 large garlic cloves, peeled
1/2 teaspoon ground cumin
Pinch of allspice
1 1/2 teaspoons coarse salt
1/3 cup bitter orange juice or a 50/50 mixture of orange juice and lime juice
8 chicken thighs, skin removed
2 pounds small okra

Sofrito:
3 tablespoons extra-virgin olive oil
2 Spanish chorizos, cut into 1/4-inch slices
1 medium yellow onion, finely chopped
1/2 habanero or Scotch bonnet, finely chopped
1 pound plum tomatoes, fresh or canned, peeled, seeded and finely chopped
1/4 cup tomato sauce (optional)
1 cup beer
3 cups chicken broth

Plantain dumplings:
2 green plantains, peeled and cut into thirds
1 yellow plantain, peeled and cut into thirds
4 large garlic cloves, peeled and mashed into a paste using a mortar and pestle
1/4 cup chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

For the chicken: Crush the garlic, cumin, allspice and salt to a paste with a mortar and pestle. Mix in the orange juice. Rub this marinade over the chicken and refrigerate, covered, 3 to 4 hours. For the okra: Trim the okra and cut into 1/2-inch slices (yields about 6 cups) and place in a large bowl. (Some people find the mucilaginous juice exuded by okra unappealing. To remove, place okra into a large bowl and run cold water over it while swishing around with your hand. Drain and return okra to the original bowl.) Add 8 cups of hot water and some citrus juice. Set aside. For the chicken: Scrape the marinade from the chicken and reserve. Heat the 3 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat. Working in batches, if necessary, to avoid crowding, sauté the chicken to golden brown, about 15 minutes. Transfer to a plate. For the sofrito: Add the chorizo to the pot used for the chicken and cook until lightly browned. Add the remaining marinade and cook briefly, stirring to get up the brown bits. Add the onion and habanero and sauté until the onion is soft, about 3 minutes. Add the tomatoes and cook until soft, about 5 minutes. Stir in the tomato sauce, if using, and beer. Cook for an additional 5 minutes. Add the chicken to the sofrito and reduce the heat to low. Cover and let simmer until the chicken is tender, about 35 minutes. Drain the water from the okra and add okra to the pot. Cook until tender, about 15 more minutes. For the dumplings: While the stew simmers, place plantains and 8 cups of water into a medium pot. Bring to a boil, reduce the heat and simmer until tender, about 20 minutes. Drain. While still hot, mash the plantains to a coarse purée with a mortar and pestle or a potato masher. Mix in the mashed garlic, broth, olive oil and salt. Divide into 16 equal portions and roll into balls. Set aside. Add the dumplings to the stew a few minutes before serving and them heat through. Serve in a deep soup bowl over rice. Note: The okra in this stew will turn an olive green after simmering. If you want bright green okra to color your dish, then add blanched okra at the last minute.

Millet Chili

Millet Chili

1 tablespoon olive oil
1 large white onion, diced
1 green bell pepper, diced
4 cloves of garlic, finely chopped
1 jalapeño pepper, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 (15 ounce) can of corn kernels
1 (15 ounce) can dark kidney beans
1 (15 ounce) can light kidney beans
2 (15 ounce) cans of vegetable broth
1 cup millet
1 (6 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
Optional: Shredded cheddar cheese and sour cream as garnish

Warm olive oil in large saucepan. Sauté onions, peppers, garlic, salt, and pepper for 4-5 minutes until the onions become translucent. Add in corn, beans, broth, spices, and bring to a low boil. Add millet and stir. Cover, reduce heat to medium low and simmer for 30 minutes. Remove lid, add diced tomatoes and tomato paste, and stir. Chili is ready to serve, but additional simmering will improve flavor. Serve with shredded cheddar or sour cream on top.

Yield: 8 servings
Calories: 210
Fat: 2.5g
Fiber: 7g

Sopa de Garbanzo (Chickpea Soup)

Sopa de Garbanzo (Chickpea Soup)

2314324979_2c56bb40dd_o3 T. oil
1⁄2 small onion, chopped
1 clove of garlic, chopped fine
1⁄2 T. fresh mint leaves or 1⁄2 teaspoon dried
11⁄2 cups chicken broth
1 cup cooked garbanzos (canned or cook ½ cup dry) save liquid
salt and pepper to taste
3 eggs

Heat half of oil in a skillet and sauté onion and garlic until soft. Put them in a blender or processor with about 1⁄2 cup of cooking liquid from beans. Puree and add to saucepan. Mix in remaining broth and simmer about 5 minutes. Season to taste with salt and pepper. Heat remaining oil in skillet and fry eggs to your preferred degree of doneness. Put an egg into each of 3 soup bowls and pour soup over. 3 servings.

Caribbean Chicken Chili

Caribbean Chicken Chili

1 medium-size sweet onion
1 tablespoon olive oil
2 cups cubed cooked chicken
1 teaspoon jerk seasoning
2 (15-ounce) cans beans, with liquid
1 chicken-flavored bouillon cube
Dash hot red pepper sauce

Slice onions; you’ll need 1 cup. Place oil in a 4-quart saucepan over medium heat. Add sliced onion and cook, stirring with a wooden spoon until soft, 3 minutes. Add chicken and jerk seasoning and cook, stirring until chicken is coated with seasoning, 1 minute longer. Remove pan from heat and stir in beans with their liquid and bouillon cube and hot red pepper sauce. Fill one of the bean cans with water, add water to the pan and stir. Place pan over high heat until liquid comes to a boil and bouillon cube dissolves. Reduce heat to low, cover pan and let chili simmer 10 minutes. (OLD)

Red Wine Beef Stew

Red Wine Beef Stew

1 pkg. bebeef-stew-sl-1867540-xef stew meat
4 T. flour
1 3/4 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
2 T. veg. oil
1 cup dry red wine
2 (14 1/2 oz.) cans beef broth
1/2 tsp. dried thyme
1 bay leaf
1 turnip
1 8 oz. pkg. mushrooms
1 pkg. baby carrots

Use a heavy bottomed Dutch Oven to cook the stew in, start by dredging the stew meat in flour mixed with the salt, paprika, and pepper then brown the meat in veg. oil in small batches until well browned. As each batch gets done set meat aside. When done browning beef add the wine, broth, thyme, and bay leaf to the Dutch oven and stir well while bringing to a boil lower heat add beef to pot and simmer on low heat for 1 hour after an hour add carrots, peeled and cubed turnip roots, and mushrooms. Cook for another hour to hour 1/2, remove bay leaf and serve.

Mushroom and Brie Bisque with Puff Pastry Toppers

Mushroom and Brie Bisque with Puff Pastry Toppers

1untitled/4 Cup Shallots, minced
1 Package Mushrooms, chopped
2 T. Unsalted Butter
1/2 Cup Cooking Sherry
6 Cups Beef Broth
1 Pint Half and Half
1 Wedge of Brie, rind removed (about 6 oz.)
2 T. Cornstarch
2 T. Water
1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg
1 Sheet Puff Pastry
1 Egg, beaten with 2 Tbsp. Water
Herbs de Provence

Preheat oven to 400. Line a baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until everything begins to soften. Add the sherry and beef broth and simmer for 10 minutes. In the meantime, cut the puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes. Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted. Mix cornstarch with water and whisk into the soup to thicken. Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.

Jamie’s Chili

Jamie’s Chili

16 ounces dried kidney beans
6 cups water
3 ½ teaspoons chili powder
4 ancho chiles, soaked, seeded, and finely diced
1 poblano pepper, seeded and finely diced
2 jalapenos, seeded and finely diced
½ tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon ground cumin
½ teaspoon cracked black pepper
Salt, to taste
4 pounds ground beef
1 medium onion, finely diced
2 cloves garlic, minced
1 ½ pounds canned stewed tomatoes, finely diced
5 ounces tomato paste
2 smoked ham hocks

Wash beans in cold water, drain. Cover in mixing bowl with cold water, about 2 inches over beans and soak 8 hours or overnight. Drain beans and add 6 cups water, chili powder, ancho chiles and bring to boil in sauce pot; simmer 2 hours. Add poblano pepper, jalapenos, onion powder, garlic powder, cumin, cracked black pepper and salt to taste (about 3 teaspoons to start). Cover and simmer 3 hours. Let mixture chill about 6-8 hours or overnight. In large sauce pot, sauté© ground beef until golden brown; add onions and garlic and cook until onions are soft. Remove from stove and drain excess grease. Add beef-onion-garlic mixture to bean mixture in large sauce pot. Add stewed tomatoes, tomato paste and soaked ham hocks. Bring to boil and simmer 2 hours. Adjust seasoning with additional salt and spices and water, if chili is too thick or not spicy enough.