Holiday, NYC, savory, Uncategorized

St. Paddy’s Day #1 Cabbage Duo

I have taken a few weeks off, but no worries I have a lot of fun to come.  Stay tunes tomorrow for a fun St. Paddy’s Day recipe.  It is that time of year again where I see cabbage at the local grocery store and decide to buy one with no plans of what to do with it.  

Ahhhh the small but mighty head of cabbage.  Once cut, it grows into a forrest of greens that is useful for large batches of multiple recipes.  In this case I decided to go with a chicken cabbage soup and a traditional creamy cole slaw.  The cole slaw was actually adapted from the recipe on the back featuring pretty basic ingredients.  I added a kick of Sriracha (about a tbsp) and used half greek yogurt and half mayo in the dressing, both which I highly recommend.

 

The “dump” soup was a result of an impulse buy of cabbage in honor of St. Patrick’s Day so I used ingredients I had at home.  First searing carrots and celery in a pot, then adding the a few cloves of garlic.  Then I added a can of crushed tomatoes and chicken stock I made a few weeks prior from the bones of a roast chicken.  At that time I added the cabbage and let simmer about 15 minutes before adding the chicken which I poached in the liquid until cooked through before pulling into smaller pieces.  As I recall the only other addition was salt and pepper.

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Food, Fun, recipe, savory

Chicken Lentil Salsa Soup

The Great Food Blogger Cookie Swap 2014

Exciting News! I will be taking part in The Great Food Blogger Cookie Swap this year!  I signed up today to send a dozen cookies to three other bloggers.  I must send cookies I have never made before…hmmm time to get thinking.

Since I have been a bit preoccupied rehearsing, I have been doing very little innovative cooking.  I was able to whip up some soup for lunches using as few ingredients as possible since I do not have access to my spice rack.  Last week I made a pulled chicken and lentil salsa soup and this week a quinoa chicken and veggie stew.  They both turned out great so here are the results.

Pulled Chicken and Lentil and Salsa Soup

chicken ready to be pulled

chicken ready to be pulled

  • 1 bag of frozen veggies ( I chose broccoli)
  • 1-1.5 lb raw chicken breast tenders
  • 1 C green lentils (uncooked)
  • 3 celery stalks
  • 3 carrots
  • 1 28oz can diced tomatoes
  • 1/2 jar of salsa (my favorite is Pace Hot)

Directions

sauté the carrots, celery, and lentils for 5 minutes

add remaining ingredients along with a few (3-4) cups of water

cover and let simmer 30 minutes

remove chicken and pull between two forks

 

the complete soup

the complete soup

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Dining, Food, Fun, NYC, savory

Friendsgiving 1- Cream-less Creamy Cauliflower soup

Well it is that time of year again.  It is not necessarily all about the family, rather the things we are thankful for including our friends.  My new favorite way to spend a day off is cooking with friends.  This week Mary’s turn.  We whipped up a last minute meal of cauliflower soup and speculoos blondies.  The soup was a recipe from Whole Foods meant to be served as little “soup shooters” but it was so tasty it deserved to be served as the main dish.

Well it is ironic that I found this recipe while shopping at Whole Foods.  I adore making soups because they are so easy especially this one which calls for a pound of frozen cauliflower, but my whole foods does not carry it.  After trying three grocery stores I stocked up on cauliflower and was ready to cook.  IMG_3067

The recipe from whole foods says it makes 12 servings of little shooters, but I made this more of the main event and finished off the whole batch before the end of the night.  The addition of crunchy almonds really took the soup to the next level.

Creamy Creamless Cauliflower Soup

1 lb frozen cauliflower
3.5 C Unsweetened almond milk
IMG_3068salt/pepper
2 apples diced (I used one large apple)
1T lemon juice
1 onion (thank heavens I already had one caramelized to save time and chopping tears)
Topping
1/2 C Slivered almonds (lightly toasted)
1/4 C Chopped Parsley
Lemon zest from 2 small lemons

Here is the link to the Whole Foods Method

http://www.wholefoodsmarket.com/recipe/creamy-cauliflower-and-apple-soup-shooters

 

MY METHOD

Combine all soup ingredients except lemon juice and let simmer for 30 minutes.  Pour in lemon juice and blend.  Serve and top with almond mixture! So so simple.  The only recommendation is to make sure you use enough salt and pepper to amp up the flavor.

Our other creations that day will be in following posts.  Thanks Mary

 

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Dining, Food, Fun, Ohio, savory

Fall Soup with Friends 2- Chicken Chili

Another soup I made while visiting friends in Pittsburgh was a simple chili.  Soups are great for a crowd to eat as well as to make.  Everyone took on a few tasks of things to chop, peel mince, or cook and before you know it you have a delicious meal.  Here is some proof of the chefs hard at work!

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Our quick cooking tip was to take a spiced and cooked chicken from a great chicken place nearby (Chicken Latino) so all we had to do was pull the chicken from the bone (that was my job by the way).

IMG_2950This is with all the added ingredients, and although we did not have the patience to let the flavors meld together for hours, it was still amazing in 20 minutes, but probably could have used some tomato paste as a thickener.

Everything when it comes to soup is eyeballed so here are some of the ingredients.  Hopefully I didn’t forget any!

Quick and Simple Chicken Chili

  • Onion
  • Whole stewed tomatoes canned (ours were canned fresh this summer)
  • Chili paste
  • Roasted Chicken
  • Cilantro (the more the merrier)
  • Chocolate beer
  • Hot peppers
  • Black beans
  • Salt/ pepper/ cumin/ red pepper flakes etc.

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Then we ended the perfect fall day with Hot Toddy’s my favorite winter drink!

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Big thanks to Aubrey, George, Sarah, and Jeff for making my trip worthwhile after enduring a flat tire on the drive over!

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Dining, Food, Fun, NYC, recipe, savory

Fall Soup with Friends- Lentil Chicken sausage and butternut squash

The apple posts will have to step aside for the moment because I have so many other foods to write about.  I had the chance to make soup with friends twice.

Although I love baking, I wish it didn’t have to be an exact science.  I like having the flexibility when cooking to add the ingredients you like or have on hand to complete a dish.  I also like to eat as much whole fresh foods as possible especially as they are limited in the winter months.  I took a trip to the farmers market to get several fresh vegetables, chicken sausage, and herbs to create a hearty soup.  I like to add a protein that is already cooked so the prep time is much shorter.  We also used a pre-roasted chicken in the chili which will be featured next.  I eyeball every ingredient, but here are some of the ones I chose based on what is fresh and what I thought would pair well together.

Fall Harvest Soup

Butternut squash
lentils
chicken sausage
parsley
parmesan cheese
chicken stock
celery
carrots ( I found multi-colored ones)
onion
apple cider vinegar
salt/pepper
chicken stock
IMG_2963I always start with celery, carrots, and onions before adding the broth. Also known as a mirepoix.
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I sprinkled a bit of parmesan cheese and a bit more fresh parsley, but I also needed to add a bit more salt and pepper for flavor.

IMG_2971In case you missed it this is Alex in action scooping the apple muffins in the tins which I cannot stop eating they are so tasty.

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Tis the season.  I do not mean the yule tide season yet, because I want to relish in the season of fresh fall apples.  Today was the ciderfest at the Union Square greenmarket, so I figured it was the appropriate time to begin my apple cooking journey.  I love how versatile and inexpensive they are and although you can buy them year round they seem to be even better right about now.  They are great in both sweet and savory dishes.  Over the next several posts I will be showing you the versatility of the apple.  This recipe falls under a few categories of apple.

  • Apple Accent
  • Pureed
  • Cooked

 

I have never cooked an acorn squash, and those who have not should really consider it.  They are much easier to handle than a butternut squash as they are smaller in size.  This dish is fun because the “bowl” adds a lot of depth, flavor, and texture to the soup.  Do not be fooled it is a lengthy process and should be prepped on a “lazy laundry day”

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Prepping the Bowl

Cut a bit of the bottom of the squash so it stands up on its own.  Cut the top off (as you would a carving pumpkin and pull out the seeds.  I ended up saving the seeds and roasting them to use as a crunchy soup topper.  Sprinkle squash with olive oil and salt before recapping the top and wrapping in foil.  Bake at 375 degrees for about an hour or until the squash is softened.

 

 

 

Apple Beet Soup

  • 1 chopped red onion
  • juice of 1 lemon
  • 1 apple peeled and diced
  • 2 C beets peeled and chopped
  • 2 garlic cloves
  • 8 C broth
  • 1 stalk of celery
  • 2 large carrots (I used purple to add to the color of the soup)
  • 2T Apple cider vinegar

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I chopped, peeled and prepped al ingredients first (while squash was roasting).  I sauteed the onion and celery 10 minuted to caramelize a bit before adding everything except the apple cider vinegar which I added at the very end.  Let simmer on stove about 40 minutes or until beets are tender.  Go in with the immersion blender and puree the soup then add the vinegar and more salt and pepper to taste.

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The Final Touches

I cut around the top of the cooked acorn squash and a bit of the inside to add to my leftover soup before adding the deep purple soup.  I topped it with the crunchy seeds and thought it was spectacular.  Even though it only requires one apple, it added a crisp tang that I cannot wait to enjoy as leftovers as the flavors have even more time to settle in the fridge overnight.

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Dining, Food, Fun, NYC, recipe, savory

An apple a day: 1Apple Beet soup in Acorn Squash Bowl

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I have been very busy lately with little time to cook at home, but plenty of time to prep food to take and eat on the go.  From my overnight oats in the morning to my half frozen half fresh soup I am never stuck packing a plain old turkey sandwich for lunch.  In this case I tested it out at home the day before and loved it so much I recreated it for part of my lunch the next day.  I used the mini cilantro chicken wontons from Trader Joe’s which can be steamed, fried, baked, or in my case added to soup.  I added what was in my pantry, but you can use whatever flavors you think work best or whatever leftovers are in your fridge.  TIP: When packing it for lunch the next day I added all of the ingredients and seasonings without the water (stock) to avoid spilling and weight in my bag.

Dumpy Dumpling Soup Recipe

  • 8 Trader Joes mini wontons
  • 1 frozen cilantro cube
  • turmeric
  • ground red pepper
  • chicken bullion
  • salt/pepper
  • TJ’s Gyoza sauce
  • spaghetti squash
  • caramelized onions
  • frozen spinach

I do have to be honest, I wanted to create a beautiful image and places chopsticks in the soup, but realistically found a spoon works best!  This is a picture of only half of the recipe.  Both flavorful and filling.  Go for it dump a bunch of veggies and a protein into stock and flavor to taste.  You can’t really go wrong!

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Fun, NYC, recipe, savory

dump it all in dumpling soup

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