Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Stew with Coconut and Turmeric
from cook's illustrated

Olive oil for sauting
6 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger
1 1/2 teaspoons turmeric
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)
2-15 oz cans chickpeas, drained and rinsed
1-15 oz can coconut milk
3 cups broth
1 pound green leafy vegetable like spinach or kale, chopped
1 cup mint leaves (optional for serving)

1. Saute onions in oil until browned; add garlic and ginger and cook for another minutes.
2. Add turmeric, chili flakes, and chickpeas.  Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)
3. Add coconut milk and broth to chickpeas and bring to a simmer.  Simmer for 20 minutes.
4. Add greens and cook for another 5-10 minutes.
5. Season soup and serve with mint leaves, pita, and yogurt.

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Tuscan ribollita soup

Tuscan Ribollita Soup
from Blue Apron

2 tablespoons olive oil
1 onion, diced
5 oz carrots, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups kale, de-stemmed and chopped
2 cups vegetable broth
2 cups white beans
1-15 oz can fire roasted tomatoes
4-5 slices sourdough bread
1/2 bunch parsley, chopped
eggs

1. Heat olive oil in a large pot until hot.
2. Add onions, carrots, and celery, cooking until transparent.
3. Add pepper flakes, kale and garlic cooking until kale is tender, about 5 minutes.
4. Add broth, beans, and tomatoes.
5. Bring to a simmer.
6. Add bread and stir until submerged.
7. Simmer for 15 minutes.
8. Add parsley and season to taste.
9. Make eggs over easy.
10. Serve soup with eggs and parmesan cheese on top.

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French onion soup

So what do you do when you accidentally buy two bags of 5 pound onions in one week?  You find recipes that are onion based so you don't waste those onions.  This recipe was the first that came to mind, and it was so delicious that I ate it for several days AND had enough to freeze two servings for another day.

 {French onion soup}

 {the plain soup on the left and covered with cheese on the right}

French onion soup
from smitten kitchen

makes 8 servings

1 1/2 pounds yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon granulated sugar
3 tablespoons flour
2 quarts beef broth (use a mushroom broth for a vegetarian dish)
1/2 cup dry white wine or dry white vermouth
Freshly ground black pepper
3 tablespoons cognac or brandy

Topping
1 tablespoon grated raw onion
1 to 2 cups a mixture of Swiss and Parmesan cheese
1 tablespoon butter, melted
12 to 16 1-inch thick rounds French bread, toasted until hard

1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes
2. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup.
3. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. 
4. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness. 
5. Stir in the cognac. 
6. Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Divide the soup among six bowls. 
7. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. 
8. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. 
9. Mound grated cheese on top of it; how much you use will be up to you (I recommend 1/4 cup for each bowl).
10. Bake soups on tray for 20 minutes, then preheat broiler. 
11. Finish for a minute or two under the broiler to brown the top lightly. 
12. Grab pot holders, and serve immediately.

Although it does take some work, this would be an excellent recipe for a dinner party since the soup can be made ahead of time then easily reheated/cheesed (yes-that's a verb) with little fuss on your part.  Have you ever had French onion soup?

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spicy Thai chicken noodle soup

I've been hearing about this craze about Blue Apron.  If you haven't heard of them, they are a company who provides all the raw ingredients for meals delivered right to your door (aka taking away grocery shopping and meal planning for 3 meals per week).   I did not try their services, but I was interested in the recipes that they have on their website.  So I went through the recipes and downloaded what I wanted to make.  This is the first recipe that I have made, and it was fantastic!  Even The Hubby loved it!

 {spicy Thai chicken noodle soup}

{add green onions, cilantro, and more lime juice if you want!}

spicy Thai chicken noodle soup
from blue apron

makes 4 servings

8 oz chicken thighs, boneless, skinless, and cubed
3 1/2 oz udon noodles
1 pint white mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pepper, thinly sliced
1 lime, zested and juiced
3 cups chicken broth
1-2 teaspoons red chili flakes
2 teaspoons Worcestershire sauce
1 green onion, white cut into slices and green cut at an angle into rings
1 lime, cut into wedges
2-3 tablespoons fresh cilantro, chopped (optional)

1. Add 2 teaspoons of sesame seed oil and heat on medium-high until hot.
2. Add chicken and cook until browned on all sides.
3. Add mushrooms, pepper, white part of green onions, garlic, ginger, and lime zest; cook for 5 minutes.
4. Add chili flakes, chicken broth, and Worcestershire.
5. Heat until boiling, and simmer for 5-7 minutes
6. Add udon noodles and cook until tender (about 8 minutes).
7. Stir in lime juice.
8. To serve, garnish with green part of onions, lime wedge and cilantro.
9. Enjoy!

Have you tried Blue Apron or a service like it?  Although convenient, I would miss doing the meal planning and grocery shopping myself since I love it (it would be tempting some weeks though!).

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Moroccan turkey stew

I am so happy to report that The Hubby really loved this stew!  When we first got together, he thought it was totally bizarre to put fruit in anything besides breakfast foods.  I love to see how his tastes have changed over the last few years, and it makes me so excited for the future because I can start making more of the recipes that I really want to try!

Anyway, this is an easy, crock-pot recipe that is fantastic for a chilly day (and we have had some doozies here in Kentucky!)

 {Moroccan turkey stew}

 {close up}

one year ago:  chickpea, feta, and parsley salad

Moroccan turkey stew

adapted from www.foodnetwork.com

makes 6 servings

2 skinless turkey breasts, cut into 1 inch chunks (about 4 pounds)
1/2 medium butternut squash (local), cut into 1 inch chunks
2-15 oz cans chickpeas, drained and rinsed
2-14 oz cans diced tomatoes with juices
1/2 cup dried apricots, coarsely chopped

1/2 cup raisins
1/2 cup carrots, diced
1 medium onion (local), sliced
1 teaspoon chili flakes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon pepper

1 teaspoon ground cumin
1/4 cup lemon juice
Cilantro and parsley to stir in before serving

1. Mix everything except the lemon juice and cilantro/parsley into a crock-pot.
2. Cook on high for 6-8 hours or until squash is done.
3. Stir in lemon juice.
4. Serve stew with either/both cilantro or parsley.  (I loved it with both)

How are you keeping warm during these cold days?  I love to eat spicy foods like this stew!

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Chicken Enchilada Soup

Nothing warms you up than to have dinner when you get home, and have it be a bit spicy!  I loved this soup, and so did The Hubby!  He STOLE my lunch for the next day!  Darn him!  My favorite part is that you make the enchilada sauce yourself (it's easy I promise!), and then the rest is just a put-in-the-crock-pot-and-go!

 {Chicken Enchilada Soup}

 {Garnish with whatever you like because between you and me, the above picture looks a bit boring!}

Two years ago:  Stifado (Greek Stew)

Chicken Tortilla Soup

Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
1-6 oz tomato paste

2 pounds chicken thighs, boneless and skinless
1 -15 ounce can diced tomatoes
1 medium onion (local), chopped
1-4 ounce can chopped green chile peppers
2 cloves garlic (local), minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-16 ounce package frozen corn (I used local corn that I froze)
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro, plus more for garnish if desired
Tortilla chips, sour cream, cheese 

1. Make the sauce by heating butter in a skillet until hot.  Add flour and spices and cook for 1 minute (basically making a spiced roux).  Add broth and tomato paste stirring to combine.  Bring to a simmer and allow to thicken and reduce for about 10 minutes.  Pull to the side to cool.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, pepper, bay leaf, corn, and beans. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4. Stir in cilantro right before serving.
5. Top soup with crushed tortilla chips, cheese, sour cream, and more cilantro if desired. 

I could practically live on soup, but The Hubby cannot (it's not a meal, he says).  Which are you?  Do you love soup, or is it okay every now and then?

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Indian Chicken Stew

This last week has been a bit stressful both at work (where I have put in my two week's notice!) and personally (my brother got married this past weekend!) so I only have one picture for this recipe, but it's a good one!

{Indian Chicken Stew}

One year ago:  Butter Chicken

Indian Chicken Stew
from Better Homes and Gardens

Serves 8

Prep time: 10 minutes
Cook time: 6-8 hours
Assembly: 5 minutes

2 pounds chicken thighs, boneless and skinless
1 medium onion, diced
4 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons fresh ginger, minced
1/2 teaspoon ground black pepper
2-15 oz cans chickpeas (garbanzo beans), drained and rinsed
2-15 oz cans diced tomatoes (fired roasted is preferred)
1 bay leaf
9 oz frozen spinach, thawed
2 cups cooked rice

1. Place chicken thighs in the bottom of a crock-pot.
2. In a large bowl, mix onion, garlic, curry, ginger, pepper, beans, and diced tomatoes until combined.
3. Pour bean mixture over chicken in the crock-pot.
4. Add bay leaf.
5. Cook on low for 6-7 hours.
6. In the last hour of cooking, add rice and spinach.
7. Serve.

I was obsessed with this recipe!  I claimed all the leftovers, and I ate it happily for several days.  In fact, it got better the longer it sat!  (That could have been my delusional mind...)  Either way, this is definitely a new favorite especially since it was so easy!

Come back tomorrow because the beautiful Nutella Cupcakes I made for my brother's wedding will be posted!

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Pork and Green Chile Stew

It just seems that this week, I am short on words.  Work and my personal life have been a little crazy.  All I can say about this recipe is that everyone (and I mean EVERYONE) who came into my office when I had this for lunch said it smelled delicious, and the hubby even said it was good.  That's a winner in my book!

 {Pork and Green Chile Stew}

 {Mixing ingredients into the crock-pot}

One of my personal pet peeves is food photography.  I believe that the food photographed should be exactly how it looks when eaten, not have done vegetables, oil covered, etc just to get a good picture.  It is difficult sometimes with the food that I feature here to look appetizing, but I don't think I do too horrible of a job.

{It really did look like the picture!}

Having said all that, I have NEVER had a recipe come out exactly like the picture.  I just wanted to say YIPEE!

One year ago:  Middle Eastern Garlic Chicken

Pork and Green Chile Stew
from Better Homes and Gardens Skinny Slow Cooker

Makes 6 servings

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

3 cups chicken broth
15 oz can of hominy, drained
2 large (4 medium) red potatoes, diced 2 pounds, pork loin, cubed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2-4 oz cans green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons quick-cooking tapioca (baking section of your grocery store)
Cilantro and sour cream, optional garnish

1. Place potatoes, hominy and chicken broth in a crock-pot.
2. In a large saucepan, heat olive oil until hot.
3. Add meat and sear until golden brown on one side.  Add meat to crock-pot.  This might need to be done in batches because the caramelization is key!
4. Add onions and garlic to the hot pan; cook until browned on the edges.
5. Add green chiles, cumin, chili powder, pepper and oregano, stirring to combine.  Scrape the bottom of the pan to get the good browned stuff off.
6. Turn the heat off and add the tapioca, stirring to combine.
7. Pour spice mixture over the meat in the crock-pot.
8. Cook on low for 6-8 hours.
9. Stir to combine the stew.
10. Serve with cilantro and sour cream on top.

Okay so maybe not too short on words....

Have a great day!  (YAY, it's hump day!)

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Chicken Soup for the Ickies

When someone requests a recipe, I am more than happy to help!  Especially when it's my magical healing chicken soup recipe.  I only make this when I, or a loved one, is sick or not feeling well.  I always make sure to have everything on hand too.  That just makes it really easy to whip up because when you are not feeling well, you don't want to stand there and chop everything up....

{Chicken Soup for the Ickies}

{Cooking chicken soup.  I make sure to have everything on hand, just in case!  I chop carrots and celery and keep them in the freeze for all my recipes, but especially this one!}

{After simmering for 1 hour, it's time to chop the chicken}

{Chopped chicken for soup}

{Chicken soup side view}

{Chicken soup bite size view}

There have been studies as to whether or not chicken soup really does heal sickness.  In my humble opinion, anything made with love and care will heal sickness.  It's important to pour love into this recipe!  (That's what makes it so delicious!)

I also don't put noodles or rice in my chicken soup.  I try to restrict my carb intake, but if you would like to add one of them, please feel free!

Chicken Soup for the Ickies

Serves 6

2 quarts chicken broth
1 cup carrots, chopped
1 cup celery, chopped
1 large onion, chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
2 bay leaves
4 chicken breasts, boneless and skinless
Noodles or rice, optional

1. Place all ingredients except noodles or rice, in a large pot.
2. Simmer for 1 hour (aka steaming not boiling!).
3. Take chicken out and chop into bite-sized pieces.  Be careful!  Chicken will be hot!
4. Place chicken back into pot and stir.
5. Serve (with more pepper if you wish!).

This is an original recipe from me.  I'm very proud of this one because the flavors are so delicious!  Even the hubby who doesn't like soup (it's not a meal!) had two bowls of this soup and didn't complain one bit that it was "just soup".  He doesn't get sick too often, but when he does, this is the first meal he requests.

I hope that you don't have to use this for sickness, just for sheer pleasure!  If you do, get well soon!

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German Potato and Leek Soup

Germans are well-known for their hardy recipes, and my favorite potato soup does not disappoint!  This is very healthy because it is broth-based rather than milk or cream.  Plus it can be made on the stove or in a crockpot.  This is a vegetarian soup by nature, but ham or bacon bits can be added.

{German Potato and Leek Soup}

{Put everything in a crockpot}

{Leeks!}

{Cut most of the deep green off (this is very tough) and cut the leek in half.  Be sure to wash EVERY layer very well because these are grown in sand!}

{Julienne (strips) leeks}

{Fry leeks in butter}

{Mash potatoes with a whisk or potato masher to release the starch and make it thicker; add fried leeks}

German Potato and Leek Soup

Serves 8

Ingredients

4 pounds Idaho potatoes, peeled and diced

1 cup carrots, peeled and diced

1 cup celery, diced

6-8 cloves garlic, chopped

3 quarts broth (chicken or vegetable)

3 tablespoons dried parsley (1/2 cup fresh)

4 tablespoons butter

6 leeks, cleaned and cut into rings (large onion, diced)

Pinch of nutmeg

Sour cream for topping (optional)

1. Place potatoes, carrots, celery, garlic, broth, and parsley (if using dried) in a crock-pot or pan on the stove top.
2. Cook for 6 hours on low or 3 hours on high if using a crock-pot or for about 1 hour on stove top.
3. Mash mixture with a whisk when potatoes are extremely tender (almost falling apart).
4. Melt butter in a skillet and fry the leeks (or onions) until caramelized; add to soup.
5. Bring soup back to a simmer and season to taste with nutmeg, salt and pepper.
6. Top with sour cream when serving if desired.

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