Brazilian Seafood Stew (Moqueca)

I made this remarkably delicious stew last night and it’s a keeper. With a coconutty, fresh lime and cilantro focus, it’s light and the fish and shrimp taste wonderful with it. I’ve tweaked a recipe originally from the New York Times, and everything is very easily available except Dende oil. It may be worth ordering some – since I will definitely make this again.

Ingredients

12 oz peeled, deveined shrimp
12 oz cod fillet, cut into 1″ pieces
kosher salt
2 limes (juice of one and the other cut into wedges)
2 Tbsp olive oil (Or Dende oil – traditional but less easily available)
4 garlic cloves, crushed
1 small yellow onion, chopped
2 large bell peppers, cut into 1/4″ slices, and halved
1 can Ro-tel tomatoes, drained and juice reserved (Or 1 lb. tomatoes, cut in 1″ wedges, and 1 Scotch Bonnet pepper, whole and pricked all over with a a knife.)
1 13.5 oz can of coconut milk
1/4 cup fresh chopped cilantro
steamed rice for serving

Directions

In a bowl, squeeze the juice of one lime and add 1 tsp salt. Place fish chunks in bowl and let marinate.

In a large, deep frying pan, heat olive oil. Add garlic and cook for a minute, then add onions and cook another few minutes. Turn heat up a bit and add the peppers and drained Ro-tel tomatoes. (Save the juice!) Saute for 5 minutes or so, until the peppers are starting to soften.

Reduce heat and add the coconut milk, the Ro-tel juice and simmer about 10 minutes. Add half the chopped cilantro, and the shrimp and cook 2 minutes, stirring occasionally. Gently place fish and marinade into the pan, and cook 2-3 more minutes until fish is cooked through. Taste and add salt if needed.

To serve, place some steamed rice in the bottom of the bowl and ladle stew over. Top with a squeeze of fresh lime and more chopped cilantro. Delish!

The best Chicken and Gnocchi Soup

Kumy’s Mom loves soup, so I was anxious to try this hearty, creamy soup that came from the New York Times, and I must say it did not disappoint!

It was rich, delicious and so satisfying – one worth repeating. I did add a bit more Sage, since I have recently fallen in love with Sage.

It comes together very quickly, so it’s perfect for a weeknight supper. Leave out the chicken and use veggie stock for a delicious vegetarian version.

INGREDIENTS

3 Tbsp butter
1 cup each carrots, leeks and celery, chopped into bite-sized pieces
3 garlic cloves, finely chopped or 1 heaping tsp garlic powder
1 Tbsp finely chopped fresh rosemary
2 tsp fresh thyme leaves
1 tsp poultry seasoning
1/4 tsp rubbed Sage
1 tsp Kosher salt
½ tsp freshly ground black pepper
3 Tbsp all-purpose flour
5 cups chicken stock
1 cup heavy cream
1 (16-ounce) package fresh or shelf-stable store-bought gnocchi
½ small rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 cups shredded meat)
Fresh parsley, for garnish (optional)

In a large pot, melt butter over medium. Add carrots, leek, celery, garlic, and spices. Cook, stirring occasionally, until vegetables are slightly softened, about 10 minutes.

Sprinkle with the flour, then cook, stirring, 2 minutes. Gradually stir in the stock and cream, and bring to a boil over high heat.

Once the mixture boils, stir in the gnocchi, reduce heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes.

Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.

Ladle into serving bowls and top with fresh parsley if desired.

Cream of Spinach Soup

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Spinach by Nathan Dumlao on Unsplash

Recipe from Elise Bauer, with a few tweaks. This soup is super easy, really delicious and so satisfying on a cold winter’s night.  Comes together in about 40 minutes.

INGREDIENTS
1 cup chopped onion
2 Tbsp butter
2 medium potatoes, peeled and quartered (about 1/2 pound)
3 cups chicken broth
4-5 cups chopped fresh spinach
1 1/2 cups half and half
1 tsp kosher salt
1/4 tsp freshly-ground black pepper
3/4 cup sour cream
pinch of ground allspice

In a medium-sized saucepan, saute onion in butter for 5-6 minutes, until translucent.  Add potatoes, chicken broth, salt and pepper and cook 20 minutes, until potatoes are soft  Add spinach and cook 2-3 more minutes. Buzz all in a food processor or blender until quite smooth.  (Don’t need to completely obliterate the spinach.)

Put back in pan, and whisk in half and half, then sour cream and allspice.  Bring heat back up to just a simmer.

Serve with home-made croutons: cut bread in 1″ cubes and toss in olive oil, sprinkle with kosher salt and pepper on a small sheet pan.  Bake in a 300 degree oven for 30 minutes or more, until bread is golden and crisp.  I used a small baguette, but really any hearty bread will do.

Fast and good!

Brodo with Chicken and Spinach

brodo-3Another great recipe from Johanne Killeen in the Slow Food Fast recipes in the WSJ – with some changes.  Brodo is a simple soup that comes together fast and is incredibly satisfying.  It’s also quite flexible and can use different pastas and different greens

It’s been ridiculously cold and windy here!  We needed something to warm us up – and this sure fit the bill.  This makes enough for two people, roughly.

Ingredients:

kosher salt and freshly ground black pepper
4 cups rich chicken stock
2 eggs
1 cup chopped cooked chicken, optional
2 cups chopped fresh spinach or thinly sliced kale
1/3 lb capellini, spaghetti or linguine
fresh grated Romano or Parmesan cheese

Bring a pot of salted water to boil and add the pasta. Cook until al dente and drain water. Keep warm.

At the same time, add the chicken stock to another pot and bring to the boil, then reduce heat and gently drop eggs in to poach. After 3 minutes or so, scoop eggs out onto a plate.

Add spinach to chicken stock and cook for a few moments. (You may need to cook a little longer with Kale.) Add chicken meat if using and stir. Add a pinch of salt and 1/4 tsp freshly ground black pepper.

Place some pasta on one side of each bowl. (It’s going to slip around a bit, but that’s okay.) Ladle the chicken and spinach with broth on the open side of the bowl, and top with the poached egg.

Grate cheese over, sprinkle once more with black pepper and serve. The egg yolks will help thicken the broth and add incredible richness.

So fast and so delish!

Roasted Red Pepper and Tomato Soup

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Beautiful image of peppers by Csengele Horn-Barta from Unsplash.

Ree Drummond has a wonderful recipe for roasted pepper soup that I will make often – since it’s easy and so good. I did make a few changes, but stayed pretty true to Ree’s recipe.

Normally I always drain and rinse canned veggies, but because the peppers were in a glass jar, I tasted the red pepper jar liquid.  It wasn’t very salty and had lots of pepper flavor, so I tossed it in, too. Not sure if that breaks some kind of kitchen “law” – but it tasted great.

Ingredients:

2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 tsp chopped dry oregano, or 2 tsp fresh oregano, minced
1 good-sized russet potato, peeled and chopped into ½” cubes
3 jars (12 oz each) roasted red peppers, sliced – plus the jar liquid
2 tbsp tomato paste
1/2 cup white wine
4 cups vegetable stock
1/2 cup half n half (Ree uses heavy cream)
1 tbsp cider vinegar (Ree uses red wine vinegar)
1 Tbsp butter
1 tsp kosher salt
1/2 tsp black pepper
Grated Parmesan cheese, for serving

Heat oil in a large pot. Add onions and cook for 2-3 minutes. Add garlic and cook another minute. Add potato, roasted peppers, tomato paste, salt and pepper. Mix well and let cook for 5 minutes.

Add white wine and let it cook down for 3-4 minutes. Then add the stock and pepper jar liquid. Cook on medium-low heat for 20 minutes, checking to see that the potatoes are nice and soft. Remove from heat, and buzz with an immersion blender until everything is fairly smooth. Add cider vinegar, butter and 1/2 and 1/2 and let heat for a minute or two. Check seasonings.

Serve with fresh grated parmesan sprinkled on top. So good – and even better the next day.

I also stirred in a tsp of butter at the end, so you could do that too.

For a vegan version – leave out the 1/2 and 1/2 and butter, or substitute vegan butter.

Golden Chicken, Mushroom & Rice Soup

It was cold and snowy today – perfect for a good bowl of this golden, delicious soup. Based on recipe from Southern Living, my version is much quicker, uses basmati rice and is a bit spicier.  It’s rather closer to Mulligatawny Soup, so you can add a squeeze of fresh lemon when serving if you like.

Ingredients

1 Tbsp olive oil
1 cup chopped onion
3/4 cup chopped celery
1 (8-oz.) package sliced fresh mushrooms
2 tsp garlic, minced
7 cups chicken broth
2 large boneless, skinless chicken breasts, chopped into 1″ pieces (or 3 cups rotisserie chicken cut into bite-sized pieces)
1 tsp onion powder
2 tsp dried parsley
1/2 tsp garlic powder
1 tsp ground turmeric
1⁄2 tsp ground cumin
1⁄4 tsp ground ginger
3/4 tsp freshly ground black pepper
1 1⁄2 tsp Lawry’s Seasoning Salt
2 Tbsp butter
1 cup basmati rice (any rice would probably be fine.)
fresh lemon wedges (optional)

Directions

In a large pot, heat oil over medium heat.

Add onion, celery, mushrooms and minced garlic. Cook for 4-5 minutes until vegetables are soft, stirring occasionally.

Add everything else and bring just to a boil.  Reduce heat and simmer for 25 minutes until chicken and rice are both cooked.  (Note: If using rotisserie chicken, just add it for the last 5 minutes of cooking.)  Check seasonings and if you wish, serve with a wedge of lemon.

To make a vegan version of this, replace the chicken and butter with a can or garbanzo beans, rinsed and drained and a bit more olive oil.  Swap out the chicken stock for veggie stock. 

Autumn Soup – a Very Reliable Form of Soup

My mom, Marilyn Hunter used to make Autumn Soup from the Betty Crocker Picture Cookbook and we loved it.  It was a pretty simple soup – but filling and delish.  I was pleased years later when I came across a reference to this soup while reading “A Girl Named Zippy” which is a wonderful autobiography by Haven Kimmel.

Haven grew up in Mooreland, Indiana and approached life with an irrepressible spirit.  She mentions that her friend’s mother made Autumn Soup, which she called “a very reliable form of soup.”  So if you get a chance, order the book, read it and make Autumn Soup to celebrate Marilyn, Haven Kimmel and reliable food!

Ingredients:

1 Tbsp vegetable oil
1 lb ground beef
1 cup chopped onion
4 cups water
1 cup each chopped carrots and celery
1 cup diced potatoes (peel first if needed)
2 tsp salt
1 beef bouillon cube
1/2 tsp pepper
1 bay leaf
1 tsp dried basil
2 fresh tomatoes, diced

Heal oil in a dutch oven. Add ground beef and brown. Add onions and cook stirring frequently for several minutes. Add all other ingredients and let simmer for 30 minutes. Check seasoning and serve.

Note: The original recipe called for six fresh tomatoes completely intact added to the pot. Each bowl would get a giant tomato smack in the middle of the bowl, but my Mom never made it like that, and six diced tomatoes would just be too much.

 

Ali’s Tom Kha Thai Soup

My son Ali made this soup for dinner at our house a couple of nights ago and I don’t think I’ve ever had better. It was so delicious that I kept taking a little more rice, and then a little more soup until I’d eaten way more than I should have!

This recipe makes a very large pot of soup, but it freezes well and taste even better the next day. Thanks, Ali for sharing this amazing recipe.

Ingredients

2 large onions, sliced
1 Tbsp olive oil
1/3 cup water
1/2 cup Thai Tom Yum Paste*
4 cups chicken stock or veggie broth
4 cups water
6 Kefir Lime leaves*
1.5 lbs. boneless, skinless chicken breast, thinly sliced
1 package fresh shiitake mushrooms, sliced (can substitute button mushrooms)
2-4 Tbsp Fish Sauce* (to taste)
4 large or 6 small fresh tomatoes, diced
1 cup cilantro, roughly chopped
24 oz. coconut milk
juice from 1/2 lime
salt and pepper to taste

3 cups jasmine rice, cooked with 2 tsp salt

Instructions

Heat olive oil in a large stockpot. Add onions and 1/3 cup water. Cook on low heat for 20 minutes until onions are softened, but not browned.

Add Tom Yum paste, stir well and cook for a minute or two. Increase heat to medium and add chicken stock, water and kefir lime leaves. Bring to a boil and add chicken and mushrooms. Cook until mushrooms are soft and chicken is cooked through.

Season with fish sauce to taste, and add fresh tomatoes. Continue to cook 3-4 minutes and add cilantro. Remove from heat and add coconut milk. Finally, add lime juice and salt and pepper to taste.

Serve in a bowl with a side plate of jasmine rice. (You can put the rice in the soup bowl first, but we love to take a scoop of rice and dip it in the soup.)

*If not available locally, these ingredients are available online. I’ve also seen the Tom Yum Paste referred to as Hot and Sour Paste. Substitute Tofu for the chicken and add it last with the coconut milk for a vegetarian version.

Asian Chicken Noodle Soup

For this soup, you cook the noodles separately, then place them in the soup bowl and add the soup and other toppings right on top of them.  Rice noodles can get really mushy if you overcook them, so by adding them to the soup bowl, you never have to worry about mushy noodles!

Rice Noodles

Place rice noodles in a large, heat-proof bowl. Add boiling water to cover and let sit, gently moving them apart with a fork. Check for doneness by biting one to see if it is cooked through. Really thin noodles cook in 7 minutes or so and thicker ones may need 10. When done, drain and toss with a little sesame oil.

4 Tbsp Soy sauce
2 Tbsp Mirin (can use cider vinegar with a little sugar)
2 tsp dark Sesame Oil
1 clove garlic, minced
2 Tbsp fresh ginger, grated
1 Tbsp sugar
1 tsp Sambal Oelek (Can use Sriracha or any hot sauce you like)
8 cups chicken stock
1 lb. thinly sliced chicken breast
1 head chopped Napa cabbage

Add everything except chicken and cabbage to a large pot and bring to a boil. Turn down heat and let simmer for 15-20 minutes. Add the chicken and cabbage and cook until the chicken is done and the cabbage is slightly softened,7-8 more minutes.

1 bunch fresh cilantro, chopped
6 scallions, thinly sliced

To serve, place noodles in a large soup bowl. Ladle soup over the noodles, and top with cilantro and green onions. Serve with soy sauce and Sriracha to let each person season their soup.

Camp Chicken Noodle Soup

Just back from Niobrara and while we were there, I made chicken noodle soup that was so easy and so good – just with what I had on hand. Chicken thighs have  enough fat and flavor to make chicken broth unnecessary, and while we were in a cabin, this would be great for camping, too.  See my notes below to prep this recipe for camping.

1 onion, cut up
2 carrots, cut up
2 stalks celery, cut up
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 bay leaves
pinch of ground cloves
2 tsp dried parsley
1 lb. boneless, skinless chicken thighs (mine were frozen in a lump, from Costco)
7-8 cups water
1 package noodles

Saute onion, carrots and celery in olive oil. Add spices and stir in. Add chicken and water. Cook 20 minutes.

If chicken is frozen, just cook it in a lump and after 10 minutes or so, you should be able to start pulling it apart. Fish out the bigger pieces, and cut them into bite-sized pieces. Return to pot. Finish cooking. Add noodles and cook for another 8-10 minutes until noodles are done.

To prep this for camping: cut up veggies and bag them with oil and spices. Bring frozen chicken and noodles in their bag. The frozen chicken helps keep the veggies cool.  A really satisfying supper.