Kristen's Recipes

2 T. vegetable oil, 2 turns of the pan

1 medium size yellow onion, peeled, quartered and thinly sliced

3 garlic cloves, peeled and finely chopped

2 poblano or anaheim peppers, seeded and thinly sliced

Salt and freshly ground black pepper

1 C. shredded carrots, available in pouches in the produce department

6 C., 1 1/2 quarts, chicken broth

1 1/2 pound chicken tenders cut into bite size chunks, 2 packages

2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)

3 T. cilantro leaves, chopped

15 fresh basil leaves, roughly chopped

1 lime

 

Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 C. shredded carrot and 6 C. chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces

Salt

Extra-virgin olive oil

4 cloves garlic, 1 minced, 3 chopped

1 carrot, peeled and chopped

1 medium onion, chopped

1 can white beans, cannellini

Black pepper

1 quart chicken stock

2 C. beef or vegetable stock

1/3 pound orecchiette, little ear shaped pasta, or ditalini

1 pound ground veal

1 egg

1/2 C. bread crumbs, a couple of handfuls

1/4 C. grated Parmigiano or Romano, a generous handful, plus some to pass at table

2 to 3 fresh sage leaves, finely chopped

Crusty bread, for mopping

 

Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 T. extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered. Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.

2 T. extra-virgin olive oil

2 medium carrots, peeled

2 ribs celery

1 large onion, peeled and halved

2 cloves garlic, chopped

1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can

Salt and black pepper

1 tsp. dry thyme, eyeball it

1 bay leaf

1 C. dry white wine, eyeball it

5 C. chicken stock

1 large sweet potato

3/4 to 1 pound chicken tenders, cut into bite size pieces

4 scallions, white and green parts thinly sliced

1/4 C. cilantro leaves, a generous handful, roughly chopped

1/2 C. sour cream, for garnish, optional

 

Heat a soup pot over medium-high heat with 2 T. of extra-virgin olive oil, about 2 turns of the pan. While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don’t make yourself crazy.. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced

Coarse salt and black pepper

1/2 tsp. crushed red pepper flakes

3 to 4 T. extra-virgin olive oil, 3 turns of the pan

2 russet potatoes, peeled and cubed into 1-inch squares

4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped

4 ribs celery hearts, chopped

1 medium onion, peeled and quartered lengthwise then thinly sliced

1 red bell pepper, seeded and quartered lengthwise then thinly sliced

4 cloves garlic, chopped

1/2 C. dry Italian red wine, eyeball it

1 (15-ounce) can diced tomatoes

1 (28-ounce) can fire-roasted crushed tomatoes

2 C. chicken stock

3 T. fresh rosemary, finely chopped, 3 or 4 sprigs

1 C. basil, arugula or baby spinach leaves, shredded or torn

Grated Parmigiano-Reggiano or Romano, to pass at table

Crusty bread, to pass at the table

 

Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 T. EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes. While the chicken cooks, chop up the veggies. When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another T. of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.

 

Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.