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Category: Soups & Stews

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.

Tahinosoupa (Tahini Soup)

Tahinosoupa (Tahini Soup)

000TahiniSoup12 tsp. sesame seeds 1/2 tsp. paprika Sprinkling of ground chile, optional 1 tsp. grated lemon zest About 5 1/2 oz. fresh egg-free noodles (hilopites) or 2 3/4 oz. dried 1/2 cup tahini Juice of 1 1/2 lemons Olive oil for serving Freshly ground black pepper Toast the sesame seeds lightly in a small dry skillet. Add the paprika and the chile, if using, and cook briefly, taking care not to burn it. Stir in the lemon zest and transfer to a small bowl. Bring 4 cups of water to a boil in a pot with some salt. Add the hilopites (noodles) and boil until just tender, about 2 minutes, or according to the package instructions if dried. Meanwhile, put the tahini and lemon juice into a bowl, add a ladleful of the boiling hilopites water and whisk until smooth. When the hilopites are ready, pour the tahini mixture in (and the chickpeas) and stir gently over the heat for a couple of minutes. Taste for salt. Serve in bowls with a drizzle of olive oil, a scattering of the sesame-paprika mixture and a grind of pepper.

Chicken Stew with Pierogies

Chicken Stew with Pierogies

wfd1/2 lb. (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
3 T. extra-virgin olive oil (EVOO), divided plus some for coating the pierogies
3 1/2 lb. boneless, skinless chicken breasts and thighs, cut into chunks
Salt and freshly ground black pepper
2 large onions, chopped
4 carrots, peeled and chopped
5 cloves garlic, smashed and roughly chopped
2 T. flour
2 rounded tablespoons sweet paprika
1 T. cumin
1/2 tsp. dried marjoram
2 bay leaves
1/2 C. white wine
2 1/2 C. chicken stock
1 28-ounce can crushed tomatoes
4 T. butter
24 potato pierogies
1/2 C. sour cream
1/4 C. chives, chopped
Optional:
1 T. lemon zest
1 T. rosemary, chopped
2 T. parsley, chopped

Place a large pot of water over high heat and bring up to a boil for the pierogies. Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste. Add the white wine, scrapping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes and cook for about 20 minutes until the stew has thickened. While the stew is cooking, cook the pierogies according to the package in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side. Serve the stew in large bowls with about a tablespoon of sour cream and chopped chives. Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat.

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

1 lb. Dry Chickpeas, soaked in water overnight
2 cloves Garlic, cracked and peeled, left whole
1/3 cup Extra Virgin Olive Oil
8 oz. Pancetta or Pepper Bacon, chopped
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups
2 tsp. finely chopped Garlic
½ tsp. Red Chili Flakes, optional
4 cups roughly chopped Escarole or Chard, stems removed
4 cups Vegetable or Chicken Stock/Broth
8 oz. Small Pasta Shells, Cocciolette, cooked and cooled
2 to 4 Tbs. Red Wine Vinegar
Kosher Salt, to taste
Black Pepper, freshly ground, to taste
¾ cup grated good quality Parmesan Cheese

Drain the beans, rinse them and place them in a large pot with the garlic cloves, cover with water, bring to a boil, turn down to a simmer and cook until tender. Drain the beans, reserving 2/3 of the cooking with the beans. Heat the olive oil over medium high heat in a large soup pot, brown the pancetta or pepper bacon, then add the onions and sauté until they smell sweet and are translucent. Add the garlic and chili peppers, if you are using them, sauté for 3 to 5 minutes, then add the escarole, or chard, and continue cooking until wilted. Add the stock/broth and chickpeas; bring to a boil, and then turn down to a simmer for 20 minutes. Add the vinegar and adjust the salt and pepper. When you are ready to serve the soup, heat the soup to very hot, drop the pasta into boiling water for 1 minute, then drain and add to the soup. Garnish with Parmesan cheese.

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

 

1 pound beef chuck, cut into 1/2-inch cubes

1 T. all-purpose flour

Kosher salt and freshly ground black pepper

1 T. olive oil

2 onions, roughly chopped

3 carrots, cut on the diagonal into 1/4-inch-thick slices

2 celery stalks, cut on the diagonal into 1/4-inch-thick slices

2 garlic cloves, chopped

1 C. sliced white mushrooms

1 C. dry red wine

1 C. beef broth

1 T. tomato paste

2 fresh thyme sprigs

2 T. cornstarch

½ C. frozen pearl onions, thawed

Chopped fresh parsley (optional)

 

In a large bowl, toss together the beef, flour, and a sprinkling of salt and pepper. Set the Instant Pot to “sauté, medium heat.” Once it reads “hot,” add ½ T. of the olive oil and, working in batches, brown the beef in the hot pot, transferring it to a plate as you finish. Add the remaining ½ T. of olive oil, onions, carrots, celery, and a light sprinkling of salt to the pot and sauté the vegetables for 5 minutes, until softened. Add the garlic and mushrooms and sauté for 2 minutes. Hit “cancel.” Add the wine and scrape the bottom of the pot to loosen up any browned bits, then add the broth and mix in the tomato paste. Return the beef to the pot and mix to combine. Place the thyme sprigs on top of the stew. Cover and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Pluck out the thyme stems (the leaves will most likely have fallen off). Transfer ¼ C. of the broth to a bowl and whisk it with the cornstarch. Return the cornstarch mixture to the pot and mix well. Add the pearl onions. Set the pot to “sauté, high heat” and cook for 5 minutes, to burn off any alcohol and cook the pearl onions. Taste and add more salt and pepper as needed. 6. Serve in bowls and top with parsley if desired. This stew gets better

Spanish Style Shrimp Stew

Spanish Style Shrimp Stew

1 T. olive oil
1 T. garlic, minced (about 2–3 cloves)
1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
2 cans (14½ oz. each) no-salt-added diced tomatoes
1 C low-sodium chicken broth
2 lb. new (red) potatoes, rinsed and quartered (about 2 C)
12 oz. large shrimp, peeled and deveined (about 24 pieces)
2 T. fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
2 T. lemon juice
2 T. fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
¼ tsp salt
¼ tsp ground black pepper

Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes. Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes. Add shrimp, oregano, lemon juice, and basil, and mix gently. Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). Add salt and pepper.

Yield: 4 servings
Serving Size: 1½ cups stew (each serving to include about six shrimp)
Calories: 211
Fat: 5g
Fiber: 4g

Nettle Soup

Nettle Soup

Nettle Soup

 

3 T. butter

3 T. olive oil

1 large onion chopped

½ C. uncooked rice (wild rice is great but any rice will do)

Several large handfuls stinging nettle tops

3-4 cloves chopped garlic

8 C. chicken broth

1 tsp. kosher salt, or to taste

Mixed vegetables, or corn or whatever veggie you like that day

½ tsp. freshly ground black pepper, or to taste

Potatoes and/or leeks can also be added

 

Carefully pick nettles – gloves are recommended. Take only the top 4-6 inches of new unblemished spring plants that are less than 18 inches tall. Remove the leaves. You may need to rinse and pat them dry. Start cooking your rice. In a separate large soup pan melt the butter, add the onion and garlic and simmer until translucent. Add the chicken broth and onion and garlic mixture and nettles leaves in the soup pan and bring to a full boil. Simmer for about 20 minutes. At this point we use an immersion blender and blend until smooth. Add the vegetables, rice and salt and pepper (and any other herbs you like) and simmer a few more minutes.

Parmesan Broth

Parmesan Broth

Parmesan Broth

 

1 halved head of garlic

1 quartered onion

olive oil, enough to sauté garlic and onion

1 handful of thyme

Sprigs of parsley or celery leaves

1 bay leaf

1 shake of black peppercorns

1 C. of dry white wine

1 pound Parmesan rinds

8 C. of water

 

I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a C. of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 C. of water. The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (stir every now and then—the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.

Pasta Fagioli (Pasta Fazool)

Pasta Fagioli (Pasta Fazool)

pasta-fagioli1 cup dried white beans, such as cannellini or Great Northern, soaked overnight
4 T. olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 – 2 garlic cloves to taste, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained
1 fresh rosemary sprig, finely chopped
About 3 1/2 cups boiling water
1/3 package (lb.) fusilli, small pasta shells, small ziti, or other small pasta
Salt and freshly ground black pepper to taste
1/4 cup minced flat-leaf parsley
Freshly grated Parmigiano cheese for garnish

Drain the beans and set aside. Heat the oil in a large heavy saucepan over medium heat and gently saut̩ the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes. Add the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water. Bring back to a boil, reduce the heat, and simmer, covered, until the beans are tender Р1 to 1 1/2 hours, depending on the age and size of the beans. ADD more boiling water from time to time as necessary: the beans should always be covered with simmering liquid. When the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill. STIR the puree back into the beans. Add the pasta and another cup of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10 minutes. Remove from the heat. Taste and add salt and lots of black pepper. Serve in a warm soup tureen or in individual warm bowls, garnished with a drizzle of olive oil, a sprinkle of parsley, and some Parmigiano. Pass more cheese and olive oil with the soup.

German Stew

German Stew

1 lb. Link Sausage
2 medium Onions, chopped
1 tsp. Salt
1/4 C. Celery, diced
4 Carrots, cut up
1 can Stewed Tomatoes
4 Potatoes, quartered
1/2 head Cabbage, cut into chunks
Pepper to taste

Boil sausage with onions, celery and 1 tsp. salt in water for 20 minutes. Let cool and skim off fat. Return to stove and add carrots. When carrots are about half done, add tomatoes and potatoes. Top with cabbage chunks. Cover and cook until tender.

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

 

3 pounds meaty bones of choice (from chicken, beef, lamb, or pork)

4 stalks celery, diced

2 large carrots, diced

1 medium yellow onion, thinly sliced

¼ C. fresh flat-leaf parsley

1 T. apple cider vinegar

1 tsp. fine sea salt

 

Place 4 quarts of water and all of the ingredients inside your electric pressure cooker. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/− buttons until the display reads 90 minutes. When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure, about 25 minutes. Once the liquid has cooled to warm or room temperature, carefully strain the broth through a fine mesh strainer into a bowl. Ladle into quart size glass jars and discard bones and vegetables. Store in the refrigerator for 6 days, or freeze in tempered glass jars (leave 2: head space for expansion) for up to six months.

Spicy Vegetable Soup

Spicy Vegetable Soup

1 1/2 cups sliced carrot
1 1/2 cups diced onion
5 garlic cloves, minced
6 cups broth (beef, chicken, or vegetable)
1/2 diced green cabbage
1 1/2 cups diced zucchini
1 16oz can of stewed tomatoes
1 8oz can diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
2 tsp. hot sauce (optional)

In large saucepan, sprayed with nonstick cooking spray, sauté onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, stewed tomatoes, diced tomatoes, zucchini, basil, oregano and salt; bring to a boil, cover, lower heat and simmer, about 45 minutes or until carrots are tender. For a thicker texture, let cool and puree ½ the pot, and for those who like a little sizzling flavor add some hot sauce, you won’t regret it. Serve hot. This soup can be frozen.

Vegetable Stock

Vegetable Stock

Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.


“remember, there are no bad foods, just bad portion sizes and frequency of consumption”

1 leek (about 12 oz.)
3 onions (1 1/2 lb. total), peeled and chopped
3 carrots (12 oz. total), scrubbed and chopped
2 stalks celery (4 oz. total), rinsed and chopped
8 ounces mushrooms, rinsed and quartered
2 Roma tomatoes (6 oz. total), rinsed and quartered
1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 tablespoon black peppercorns

Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.

Yield: 8 cups
Serving Size: 1 C.
Calories: 18
Fat: .1g
Fiber: .9g

Tangy Tomato Soup with Tarragon Croutons

Tangy Tomato Soup with Tarragon Croutons

soup4 pounds tomatoes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth
Pinch of sugar
Salt and freshly ground pepper
4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
1/4 cup chopped tarragon
1/2 cup heavy cream

Preheat the oven to 350°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel. Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds. In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes. Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp. Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled. Make Ahead The soup can be refrigerated overnight and the croutons can be stored in an airtight container for up to 2 days

Creamy Tomato Soup with Brown Butter Garlic Croutons

Creamy Tomato Soup with Brown Butter Garlic Croutons

cc65710fe499ed88236a4f531333973a2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
3 garlic cloves, minced
3 tablespoons tomato paste
2 (28-ounce) cans whole, peeled tomatoes
4 cups low-sodium chicken or vegetable stock
1/3 cup mascarpone cheese
1/3 cup freshly grated havarti cheese

croutons
2 cups cubed whole grain bread
3 tablespoons brown butter
2 garlic cloves, minced

Heat a large soup pot over medium-low heat and add olive oil and butter. Add onions, salt, pepper, seasonings and smoked paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots. Add in both cans of the tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. While the mixture is simmering, I occasionally mashed the tomatoes down just to make them easier to blend. While the soup is cooking, preheat the oven to 375 degrees F. Brown the butter and let it sit for 2-3 minutes, then toss in the minced garlic cloves and stir for 30 seconds. Add bread cubes to a large bowl and pour the garlic/butter mixture over top, tossing well to coat. Place the bread cubes on a baking sheet and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer – just keep an eye on them. After the hour is up, very carefully add the mixture to a blender (you will probably have to do this in two parts) and puree until totally smooth. Add back to the pot over low heat. Stir in the mascarpone and havarti, stirring until it’s completely melted. Taste and season additionally with salt and pepper if needed. Serve in big bowls with an extra dollop of mascarpone and bunch of croutons on top.

Fava (Puréed Yellow Split Peas)

Fava (Puréed Yellow Split Peas)

fava_170w_170hFava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong).

 

1 lb 2 oz yellow split peas

1 small red onion, peeled

2 garlic cloves, peeled

About 1 1/2 teaspoons salt

olive oil for serving

1 large red onion, sliced, for serving

handful of capers with leaves for serving

 

Rinse the fava, then put into a pot and cover with cold water. Bring to a boil. Drain and give the fava a shower in a colander. Rinse out the pot, put the fava back in and add four cups of hot water. Bring to a boil, add the whole onion and garlic and simmer, partly covered, for about 30 minutes. Remove the lid and simmer over low heat, stirring from time to time, for about 30 minutes more or until all the water has been absorbed and it starts glooping on the surface. Stir in the salt to taste. Discard the onion and garlic cloves, and pulse the fava, with a hand-held blender if you have one, or in a food processor until smooth like soft mashed potato–much will have collapsed on its own and it may not even be necessary to purée. Leave it to sit for a bit, then spoon into a serving dish. Drizzle a good amount of olive oil over the top. Serve warm with the onion slices, capers, and a grinding of pepper. Note: If you have made it beforehand, you will need to add some water and beat it to thin out again to a soft creamy mash, as it will have set in a clump.

Bean and Bacon Soup

Bean and Bacon Soup

1 pound small dry beans soaked overnight
2 diced carrots
2 stalks diced celery
1/2 diced onion
1 small can tomato sauce or 1 cup V-8
2 tablespoons bacon grease (reserve from bacon)
2 small dried whole chili peppers (optional)
1 bay leaf
salt and pepper to taste.

Cook a few slices of bacon; reserve fat. Set aside for garnish. Sauté the carrots, celery and onion in the bacon grease. Drain the bean of the soaking water and rinse well. Put sautéed vegetables, beans, chili peppers and bay leaf in crock pot. Fill to within 2 inches of top (this is in my 6 quart) cover and set on High. Depending on the beans it will take 6 to 8 hours to cook soft. If you need it to cook longer just add more water at the beginning. At this point add tomato sauce, salt and pepper. Let cook for 1/2 more and its ready.

Sierra Nevada Pale Ale & Fiscalini Farms Cheddar Cheese Soup

Sierra Nevada Pale Ale & Fiscalini Farms Cheddar Cheese Soup

4f8464e1bade0f173db3132e20c79565½ C. onion, fined diced
1 T. garlic, minced
6 slices of bacon, diced
1 T. butter
½ C. all-purpose flour
6 C. vegetable broth (I used chicken broth)
1-12 oz. bottle Sierra Nevada Pale Ale beer
2 C. heavy cream
2 T. Worcestershire sauce
2 tsp. prepared horseradish
2 T. Dijon mustard
2 Bay leaves
Salt, to taste
Pepper, to taste
½ lb. grated cheddar cheese
Sourdough Croutons, for serving (recipe follows) – don’t skip!
Chive Oil, for garnish
Extra bacon bits, for garnish (optional)

Heat a 6 qt. stockpot over medium heat and add the diced bacon. Cook until bacon is 2/3’s done. Add the butter, onions and garlic and continue cooking an additional 3 minutes or until the onions are translucent. When ready, mix in the flour to make your roux, cook for additional 3 minutes. Using a whisk, slowly add the stock and heavy cream until it has all been incorporated. Bring contents of stockpot to a boil; add the Worcestershire sauce, mustard, horseradish and bay leaves. Reduce heat and simmer for 20 minutes. Add the ale and cheddar cheese, whisk soup until smooth and all the cheese has melted and has been thoroughly incorporated. Remove the bay leaves, adjust the seasoning, and keep hot until you are ready to serve. Garnish with Ahwahnee Sourdough Croutons and Chive Oil, and extra bacon bits if desired

Ahwahnee Sourdough Croutons

1 sourdough baguette
1 T. clarified butter (I used bacon fat)
2 T. olive oil
4 garlic cloves, crushed
1/4 C. chopped parsley
1/2 C. finely grated Parmesan Reggiano cheese
Salt, to taste
Pepper to taste

Remove crust from the bread; cut bread into small cubes, 1/2-inch by 1/2-inch, which should yield approximately four C. of bread cubes. Warm clarified butter and olive oil together over moderate heat in a large sauté pan; add garlic and sauté lightly to perfume olive oil-butter blend; remove garlic. Add bread cubes to sauté pan with olive oil-butter blend, then add the parsley, cheese, salt and pepper. Coat all bread cubes evenly. Arrange seasoned bread cubes on a sheet tray, and bake at 350 degrees F until golden brown, approximately 12 minutes.

German Potato Soup

German Potato Soup

German%20Potato%20Salad%20Soup1 onion, chopped
1 leek, trimmed and diced
2 carrots, diced
1 cup chopped cabbage
1/4 cup chopped fresh parsley
4 cups beef broth
1 pound potatoes, diced
1 bay leaf
1 to 2 teaspoons pepper
1 teaspoon salt, optional
1/2 teaspoon caraway seeds, optional
1/4 teaspoon nutmeg
1 pound bacon, cooked and crumbled
1/2 cup sour cream

Combine all ingredients except bacon and sour cream. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours. Remove bay leaf. Use a slotted spoon to remove potatoes. Mash potatoes and mix with sour cream. Return to slow cooker. Stir. Add bacon and mix thoroughly.

Meatball Soup

Meatball Soup

CLX0106COOK009-lg1 pound ground beef

1/2 pound ground pork

1 cup onion, finely chopped

4 clove garlic, finely chopped

1 1/2 teaspoon instant tapioca

1 (about 2 teaspoons) lemon zest

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon red pepper, crushed

3 tablespoon olive oil

6 cup low-sodium chicken broth

3 sprig fresh oregano, chopped

3 sprig parsley, chopped

1 1/2 tablespoon fresh oregano

1 1/2 tablespoon parsley

 

Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally — 5 to 7 minutes. Add the broth, 3 cups water, remaining 1/4 teaspoon crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes. Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth — about 20 seconds. Shape into 1-inch meatballs and set aside. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook the meatballs — 12 at a time — until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through — about 3 minutes. Serve hot.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

 

Brandied Pumpkin Soup

Brandied Pumpkin Soup

Brandied Pumpkin Soup

1/2 C. butter
1/2 C. chopped onion
1/2 tsp. each ground ginger and nutmeg
3-1/2 C. chicken broth
3 C. canned pumpkin
1 C. half-and-half
2 T. brandy
Salt and pepper to taste
Crouton Garnish

In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons. Makes 2 quarts.

Balthazar Cream of Mushroom Soup

Balthazar Cream of Mushroom Soup

1 ounce dried mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter

soup

1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.

2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.

3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

5. Turn the flame to high and add the white mushrooms and shitakes.

6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.

7. Add the chicken stock and the dried mushrooms along with the soaking water.

8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

Apple-Pumpkin Soup

Apple-Pumpkin Soup

2 T. Pumpkin Seed Oil

1 lg. Onion, chopped

1 1/2 tsp. Curry Powder

1/8 tsp. Crushed Red Pepper Flakes

2 Granny Smith Apples, peeled, cored and diced

32 oz. Pumpkin, peeled, steamed, and cut into chunks

1 qt. Chicken Stock

1/2 C. Water

2/3 C. Half & Half

soup

Heat oil in saucepan over medium heat.  Add chopped onions; saute 5 minutes or until softened but not browned.  Stir in curry and red pepper flakes.  Add apples and cook 10 minutes.  Add pumpkin, broth and water; stir.  Cook about 5 minutes.  Puree with immersion blender or in batches in the food processor or blender.  Return to saucepan and bring to a boil.  Reduce heat and simmer a few minutes.  Just before serving, stir in half and half.

Tomato and Fennel Stew with Big Shrimp

Tomato and Fennel Stew with Big Shrimp

2 T. olive oil
1 c. chopped fresh fennel bulb
1 (28-oz.) can diced tomato with basil, garlic and oregano
1 c. low-sodium chicken broth
1/2 c. dry vermouth or dry white wine
1 lb. jumbo shrimp
1/4 c. chopped flat-leaf parsley, optional
Good-quality salad croutons, optional

Place olive oil in a 4-quart saucepan over medium-high heat. Add fennel and cook, stirring, until it softens, about 2 minutes. Add tomatoes and their liquid, chicken broth and wine, cover pan and bring mixture to a boil. Reduce heat to low and let soup simmer for 10 minutes. Add shrimp and cook until they turn just pink, about 3 minutes. Ladle stew into serving bowls and garnish each serving with chopped parsley and/or croutons, if desired.

Potage of Babble

Potage of Babble

“To be prepared in the company of others, particularly those who are gregarious by nature.

Pistou: With a mortar and pestle crush several aromatic cloves of garlic.  Add a handful of freshly picked flowering basil.  Let the guest crush the ingredients until a paste forms.  Add olive oil, mix and set aside.

Potage: Purchase ingredients from the most outspoken farmer in the market.  Sauté two aromatic garlic cloves in the very best olive oil.  Add two leeks (cleaned and chopped), two earthy potatoes (peeled and diced) and two handfuls of fresh white beans.  Stir.  Add chicken stock or water to cover.  Bring to a boil.  Cover and simmer.  Turn on the radio, tune into a lively conversation and leave the room.  About 20 minutes later, add salt and pepper and the pistou.  Turn off radio and serve with a crusty loaf and a good wine.

Caution: Will cause excessive chatter.”

secrets

2-3 T. Pesto

2 T. Vegetable Oil
2 Leeks, thinly Sliced
2 Cloves Garlic, minced
2  Medium sized Potatoes, peeled & diced
A handful of White Beans or 1 can of Navy Beans with the liquid
2 C of any Broth ( Beef, Vegetable, Chicken) I use Vegetarian Chicken

Saute Leeks and Garlic in Oil, until soft.  Add Potatoes, Beans and Broth.  Bring to a boil.  Add Sea Salt and Fresh Ground Pepper to taste. Reduce heat and simmer covered for 30 minutes.  Remove from heat and add the Pesto.

 

Spice up Canned Soup

Spice up Canned Soup

1. Greens: A handful of leafy greens like frozen spinach, thinly sliced chopped kale or bagged arugula add color, nutrition and a fresh flavor.
2. Acid: A little acid from lemon juice, vinegar, crème fraîche or pickles brighten up even the dullest soup.
3. herbs or spices: Leafy herbs like parsley or cilantro, or spices like toasted cumin or smoked paprika add a ton of flavor with very little work.
4. Meat: Anything from leftover grilled chicken breast to crumbled bacon or sausage can bulk up soups.
5. : Add a sliced hardboiled egg, a soft poached egg, or drizzle a scrambled egg into simmering broth for an egg-drop-style soup.
6. Grains: Leftover cooked grains make for a nice textural contrast.
7. Cooked potato: Ladling hot soup over a baked potato, a roasted sweet potato or leftover mashed potatoes makes for a filling meal.
8. Caramelized onion or shallot: Stirred in or added as a garnish, crispy caramelized onions add a blast of flavor.
9. Grated cheese: Try adding a handful of finely grated Parmesan or a sprinkle of sharp cheddar.
10. Bread: Go simple with a few crunchy croutons or all the way with a cheesy, toasted-bread top.

Beef Stew with Turnips

Beef Stew with Turnips

1/img21l4 cup olive oil
2 yellow onions, finely chopped
2 oz. bacon or pancetta, finely diced
3 lb. beef stew meat such as chuck roast or sirloin tip, cut into 1 to 1 1/2-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems
2 fresh thyme sprigs
2 bay leaves
1 1/2 cups dry red wine such as Cabernet Sauvignon or Côtes-du-Rhône
3 cups beef or veal broth
1 Tbs. tomato paste
4 turnips or 15 baby turnips, peeled and larger ones cut into wedges
1 bunch turnip greens, stems removed and leaves cut crosswise into strips
Salt and freshly ground pepper, to taste

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside. Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours. Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

15 Ways to Doctor Canned Chicken Noodle Soup

15 Ways to Doctor Canned Chicken Noodle Soup

1da19ef6719b57e323ddebcb3cef82ca4. Add a slice or two of peeled fresh ginger. Remove the ginger before serving.
2. Add a handful of tiny broccoli florets.
3. Toss in ¼ cup of mushrooms that have been lightly sautéed in butter.
4. Ladle the soup into bowls. Add a squeeze of fresh lemon juice and a tablespoon of grated Parmesan cheese to each bowl before serving.
5. Add 2 tablespoons of minced fresh parsley, snipped chives, or chervil just before serving.
6. Add a pinch of ground cumin and a chopped small tomato.
7. Mix in small can of corn niblets and a healthy grinding of black pepper.
8. Stir in a pinch of curry powder and a handful of finely diced apple.
9. Stir in ¼ cup of drained and rinsed canned white beans and a tablespoon of store-bought pesto.
10. Add a handful of young spinach leaves. Stir; the heat will cook the spinach. Dirzzle extra-virgin olive oil over the soup and serve.
11. Stir in a minced and seeded small jalapeno pepper and a squeeze of fresh lime juice.
12. Heat the soup, then puree it in a food processor or blender and ladle it into bowls. Garnish each serving with a dollop of store-bought green salsa and some tortilla chips.
13. Stir a handful of watercress leaves into the hot soup. Ladle into bowls and drizzle a little heavy cream over each serving.
14. Ladle the hot soup into bowls and shower each serving with crumbled crisp bacon and chopped scallion.
15. Add a generous handful of frozen peas, another of fresh carrot slices and a couple of sprigs of fresh dill. Remove the dill sprigs before serving and top each bowl with a sprinkling of snipped dill.

Change up the flavor.  Add 1/4 cup coconut milk, 1 teaspoon of lime juice, and 1 teaspoon of fresh cilantro (per 1 can of soup) to make a Thai Chicken Noodle Soup.  Or add half of a diced jalapeño, 1/4 cup sliced bell pepper, 2 tablespoons shredded cheese, and a few crushed tortilla chips (per 1 can of soup) for Mexican Chicken Noodle Soup

Boost the flavor with additional herbs. Try adding oregano, basil, thyme, and ground pepper to boost up the basic flavor of canned chicken noodle soup. Add small amounts of herbs at a time and taste test until your preferred flavor is reached.

Cheese Tortellini in a Spinach and Ginger Broth

Cheese Tortellini in a Spinach and Ginger Broth

6 cups canned low-sodium chicken broth (from one 49-oz can)
1 tsp. pre-chopped ginger or peeled chopped fresh ginger
1 package (9 oz.) refrigerated cheese tortellini
Black pepper
2 scallions (green onions), green parts only, chopped (for 1/4 cup), for garnish
1/4 cup pre-grated Parmesan cheese (optional), for serving

Place the chicken brother and ginger in a 4-quart saucepan and heat over medium-high heat. Cover the pan and bring to a boil, then add the tortellini. Reduce the heat to low, and let simmer until the tortellini are plump and nearly done, 5 minutes. Add the spinach and season with pepper to taste. Cover the pan and let the broth simmer until the spinach is wilted and the tortellini are soft but the cheese centers are still firm, 2 to 3 minutes longer. Ladle the soup into serving bowls. Garnish each serving with some scallions and Parmesan cheese, if desired.

White Bean Soupe Au Pistou

White Bean Soupe Au Pistou

bean1 tbsp. olive oil
1 1/2 cups thinly sliced zucchini
2 cans (15.5 oz) great northern beans, drained
3 cups chicken broth
1 (14.5 oz) diced tomatoes with garlic & onions, drained
1 cup 1-inch pieces of vermicelli
2 tbsp. pesto

Place the olive oil in a 4 quart sauce pan and heat over medium-high heat. Add the zucchini and cook, stirring constantly until the slices are soft and begin to brown around the edges, 3 to 4 minutes. Add the beans, chicken broth, and tomatoes and stir. Season with pepper to taste. Bring to a boil, then reduce the heat to low, cover the pan, and let simmer until flavors blend, about 15 minutes. Stir in the vermicelli pieces and 1 tbsp of the pesto. Cover the pan and let simmer until the vermicelli is al dente, 4 to 5 minutes longer. Ladle the soup into serving bowls and garnish each serving with some of the remaining 1 tbsp of pesto.

Soup Toppers

Soup Toppers

1Soup-Toppings_V_W. Chopped Nuts or Seeds
2. Crostini, croutons and other crunchy things. Go beyond the ordinary. Try an olive and goat cheese toast, a parmesan crisp, or crumbled cheese crackers. Crisp tortilla strips can work in more than just tortilla soup. Try cutting shapes from a flour tortilla and frying them in vegetable oil until crisp. Season your croutons in interesting ways – coconut curry for instance.
3. Minced Fresh Herbs – break away from parsley. Try fennel fronds, cilantro, rosemary or thyme. Minced scallion or chives add a light onion flavor.
4. Cheese — Try a crumbled queso fresco, a shake of parmesan, or the old standby, grated cheddar.
5. Vegetables – add freshly chopped vegetables to the top to echo a vegetable in the soup. Sautéed vegetables can be nice too, try mushroom and onion, or a colorful trio of bell pepper.
6. Heat – diced jalapenos, a spicy bottled salsa, crushed red pepper flakes, a shake or two of tabasco
7. Velvety Creams – Stir a flavoring into light sour cream or plain yogurt. Try citrus zest, horseradish, or lemon pepper. Apply to soup from a squeeze bottle for a pretty presentation. Place several dollops in the middle of the soup and pull a toothpick through the center to form a heart shape. For a ring of hearts, put your sour cream in a squirt bottle, squeeze small dots about 1/4″ in from the outer edge of the soup, drag a toothpick through all the dots to form a ring of hearts. For a spider web, with the sour cream in the squeeze bottle, starting in the middle of the soup, squeeze a circle of sour cream. Then another circle around that about 1/2″ toward the edge of the bowl. Make 4 or 5 circles, or however many you can fit. Drag a toothpick from the center toward the edge of the bowl. One inch away from that, drag the toothpick from the edge of the bowl to the center. Continue, alternating direction, until you have a spider web atop your soup.

quicktricks_butternutsquashsoup_m

Consider having a few crunchy options like croutons or toasted nuts (pumpkin seeds are always a favorite). I also love having sour cream, a little bowl of shredded cheese, chopped green onions and parsley, and some sort of pesto or salsa verde.

Cut 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.

Garlic Butter Croutons
Sauté minced garlic in butter over medium-low heat for one minute. Add bread cubes. Cook and stir until toasted, about 3 to 5 minutes. Variations: Add rosemary, thyme, or oregano.

Parmesan Crisps
Place tablespoon-size mounds of grated Parmesan cheese 2 inches apart on a lined baking sheet. Bake at 350° F for about 6 minutes, or until golden brown. Let cool to firm up before removing. Variations: Add minced herbs to cheese before baking.

Cinnamon Sugar Tortilla Stars
Use mini cookie cutters to cut shapes out of flour or corn tortillas. Toss with oil or butter and cinnamon sugar. Bake at 375° F for 10 minutes. Variations: Go savory with cumin or smoked paprika, salt, and pepper.

Toasted Sweet Potato Strips
Use a vegetable peeler to make thin strips. Toss with oil or butter, and season with salt and pepper. Bake at 375° F for 10 minutes, or until lightly crunchy. Variations: Season with cayenne, curry powder, or cinnamon sugar. 

More Quick Ideas for Great Garnishes

  • Matchstick apple slices tossed with lemon juice
  • Sage leaves fried in brown butter
  • Slivered garlic fried in oil until lightly brown and crisp
  • Sliced and fried shallots
  • Baked kale, beet, or carrot chips
  • Minced herbs (whichever kind you used in cooking the soup)
  • For curried soups and Mexican-influenced soups, stir lime juice into sour cream or yogurt with a pinch of sugar; spoon onto soup just before serving.
  • A little grated ginger, finely chopped orange zest, or a dash of curry powder are also good in a cream topping for curried soups.
  • A dollop of cream will help tone down the fire in spicy soups.
  • A spoonful of salsa, or a few chopped tomatoes, bell peppers, scallions, or cucumbers add a cool, fresh taste to your soup.
  • A dusting of finely grated hard cheese such as Parmesan, Romano, or Emmenthaler, adds lots of flavor but not much fat.

 

Pork Green Chile

Pork Green Chile

Pork-Green-Chile-Stew-flipped-resized
4 pounds pork butt or shoulder roast
1/4 cup cooking oil or lard
Salt, to taste
2 medium yellow onions, peeled and diced
4 large cloves garlic, peeled and diced
4-6 tomatillos, husks removed, washed, trimmed and diced
8 Anaheim (long green) chiles, roasted, de-veined and skinned
4 large poblano chiles, roasted, de-veined and skinned
1-2 jalapeños, seeded, diced (or to taste)
1-2 serrano chiles, diced (or to taste)
1 lime
1 -2 tablespoons freshly cut cilantro leaves, minced

Trim the pork, cutting off most of the fat, silver skin and any other gristly parts. Cut the meat into 1-inch dice. In a large saute or frying pan, pour in the oil and warm it up. Cook the diced pork in batches. This way you can spread the pieces out so they don’t touch one another. This means it will brown rather than stew. Add a little salt to each batch that you fry. After each batch of pork is lightly browned, transfer it to the pot that you are going to simmer the chile in. When you are browning the last batch, the pan may have become dry, with a lot of golden brown on the bottom. Before the last batch of meat is completely browned, add the onions, garlic and tomatillo and continue to cook, stirring. The moisture of the vegetables will help loosen up the browned bits. With a wooden stirring spoon, you also can scrape up the browned bits from the bottom of the pan and get all that flavor into your stew. When the meat and vegetables are browned and in the larger pot, dice all of the trimmed chiles into pieces roughly an inch or two wide, add to the pot. Add the diced jalapeños and serrano chiles. Stir and cover the pot. Bring to a simmer and let it simmer, covered, until the chile has cooked down and the pork is getting tender. If the chiles are very fresh, they’ll put off more liquid. If you want the dish very thick, take the lid off the top of the pot and let it reduce. When the pork is fork tender, squeeze in the juice from half of the lime and add the cilantro. Stir and taste for seasoning (salt, more lime if you like).

Bistro Beef in Beer Stew

Bistro Beef in Beer Stew

1/4 C. all-purpose flour

1 tsp. salt

1/2 tsp. each dried thyme, marjoram leaves and black pepper

2 lb. beef stewing cubes

2 T. vegetable oil

1 C. dark flat beer

1 C. beef stock

2 T. tomato paste

1 T. each Dijon mustard and red wine vinegar

2 tsp. Worcestershire sauce

1 large onion, chopped

4 cloves garlic, minced

2 C. baby carrots

1 C. button mushrooms

1/2 C. sour cream

 

In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate. In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides. With slotted spoon, transfer to 3.5 to 6 l (3 1/2 to 6 quartt) slow cooker. Add beef and stock to skillet and bring to a boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker; mix well. Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

 

Yield: 6 servings

Calories: 382

Fat: 19g

Fiber: