Sauerkraut Soup

Sauerkraut soup, also known as Sauerkrautsuppe, is a traditional German dish. Here's a simple recipe to make a delicious sauerkraut soup:
Ingredients:
1 medium onion, chopped
2 cloves of garlic, minced
1 cup sauerkraut, drained and rinsed
1 medium potato, peeled and diced
1/2 pound bacon or sausage, diced
4 cups vegetable or chicken broth
1/2 cup heavy cream or sour cream (optional)
Salt and pepper to taste
Fresh parsley or caraway seeds for garnish
Directions:
In a large pot, cook the diced bacon or sausage over medium heat until browned.

Add the chopped onion and cook until softened.

Add the minced garlic and cook for another minute.

Add the sauerkraut, potato, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the potato is tender.

Use an immersion blender to puree some or all of the soup, depending on your desired consistency.

Stir in the heavy cream or sour cream, if using.

Serve hot, garnished with fresh parsley or caraway seeds.

Spicy Black Bean & Avocado Leaf Tostadas. ~. Vegetarian

Spicy Black Bean & Avocado Leaf Tostadas  Vegetarian 

Dried avocado leaves are a popular herb in the Oaxaca region of Mexico, where they’re often used to flavor black beans. The flavor is somewhat reminiscent of anise, but still distinctly unique. Look for avocado leaves online or in Latin American grocers, where you can also find Cotija. Serves 4    Servings for 2 are in parentheses.

Ingredients:
6 dried avocado leaves, about 5 g  (3 leaves)
3 tbsp (45 mL) olive oil.  (1 1/2 tbsp)
1 1/2 cups (375 mL) finely chopped white onion, divide (3/4c)
4 garlic cloves, minced. (2 garlic cloves)
1 cup (250 mL) low-sodium chicken broth or water  (1/2 cup)
1 can (540 mL) black beans, drained, rinsed  (1/2 can)
1 canned chipotle pepper in adobo  (1/2 adobo pepper)
1/2 tsp (2 mL) fine sea salt      (1/4 tsp)
8 tostada shells                (4 tostada shells)
4 cups (1 L) finely shredded iceberg lettuce  (2 cups)
2 ripe avocados, cut into slices    (1 ripe avocado)
3/4 cup (175 mL) crumbled Cotija cheese or feta    (3/8cup)
1/2 cup (125 mL) roughly chopped cilantro   (1/4 cup)
Lime wedges for serving
Directions:
Heat a medium-size frying pan over medium heat. Add avocado leaves and toast until fragrant, 30 seconds to 1 minute. Transfer to a small bowl. 

When cool enough to handle, crumble into fine pieces with your hands, discarding any tough stems. You should have about 3 tbsp (45 mL).  (1 1/2 tablespoon). Set aside.

Return pan to medium heat. Add oil then 1 cup (250 mL) (1/2 cup) onions. Cook, stirring occasionally, until softened, about 5 minutes. 

Add garlic and crumbled avocado leaves. Cook until garlic is fragrant, about 1 minute. Stir in broth or water,  beans, chipotle and salt. 

Simmer, on medium, until liquid has reduced by half, about 10 minutes. Remove pan from heat then crush beans and chipotle using a potato masher, until creamy, but not smooth. 

Return pan to heat and cook, stirring constantly, until beans are very thick and bottom of pan looks dry, 2 to 3 minutes. (Mixture will continue to thicken as it cools.)

To serve, spread about 1/3 cup (80 mL) beans over each tostada. Top with lettuce, avocado slices, reserved 1/2 cup    (125 mL)  (1/4 cup)  onions, Cotija or feta, and cilantro. Serve with lime wedges. Serves 4 or Serves 2 in parentheses 

Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Rosted Lamb Shanks With Garbanzo Beans

 

Roasted Lamb Shanks With Garbanzo Beans

Ingredients:
2 to 4 lamb shanks with bone in
Salt and pepper to taste
Olive oil
1 sweet onion sliced
4 cloves garlic minced
2 tablespoons tomato paste
2 to 3 cups chicken broth
5 sprigs fresh rosemary
2 15-ounce cans garbanzo beans, drained and rinsed
6 to 8 fresh carrots unpeeled with greens removed

Directions:
Generously season lamb shanks with salt and pepper before browning in olive oil in a cast-iron Dutch oven. Remove when done.

Sauté sliced onion in the same pot for 2 to 3 minutes. Add garlic and tomato paste, then cook for 4 to 5 minutes on medium-low heat until tomato paste darkens slightly.

Add 2 cups chicken broth, shanks, and rosemary. Cover with tight-fitting lid, remove from stovetop, and bake at 325 degrees F for 2 hours 20 minutes. 

Add canned garbanzo beans and carrots, then cook for another 40 minutes. Add more chicken broth if dry.

Notes
This meal also can be made in a slow cooker. For this method, reduce liquid to about 1 inch. Brown the shanks before adding them to the 

bed of onions in the slow cooker. Add all the ingredients in at the same time and cook for about 3 hours on high..

Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Barbaresco-Braised Beef With Cacao e Pepe Polenta

Barbaresco-Braised Beef With Cacao e Pepe Polenta

Give short ribs the luxury treatment by braising in a mix of savory vegetables and wine with strong character. When you want to go all out, we call for Barbaresco—its acidity and tannins are good at cutting through the richness of the ribs—but another full-flavored Italian red will also do.

Ingredients:
Braised Beef
5 lbs (2.27 kg) beef short ribs, for six pieces, each 2 × 4-inch
  (5 x 10-cm), or 12 pieces, each 1 × 4-inch (2.5 x 10-cm)
1 tbsp (15 mL) Diamond Crystal sea salt
2 tsp (10 mL) ground black pepper
1 tbsp (15 mL) extra virgin olive oil
3 carrots
3 leeks, white parts only, thinly sliced
3 celery stalks, finely chopped
2 tbsp (30 mL) tomato paste
2 cups (500 mL) Barbaresco red wine or medium- to full-bodied red 

   wine   

1 1/2 cups (375 mL) homemade or store-bought beef broth

6 fresh thyme sprigs, plus more to garnish
Cacio E Pepe Polenta
3 2/3 cups (900 mL) chicken broth
2 1/4 cups (560 mL) water
1 cup (250 mL) stone-ground cornmeal or polenta (not instant)
2 tbsp (30 mL) butter
1 cup (250 mL) freshly grated Pecorino Romano
1 tbsp (15 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
Directions:
Preheat oven to 325°F (163°C).

Pat short ribs dry with a paper towel. Place in a large bowl. Sprinkle with 1 tbsp (15 mL) salt and 2 tsp (10 mL) pepper and rub to coat.

Heat oil in a very large, heavy-bottom oven-safe pot or Dutchoven set over medium-high heat. Working in two batches, brown the short ribs on all sides, 10 to 12 minutes per batch.

When first batch is done, use tongs to remove beef to one side of bowl with salt and pepper. Add uncooked beef to pan and repeat with second batch.

Meanwhile, cut carrots in half crosswise then lengthwise so you have six long pieces from each carrot. When beef-browning is done, remove pot from heat. Pour off fat, leaving about 3 tbsp (45 mL) in the pan.

Set pot over medium-low heat. Immediately add leeks and celery. Scrape up and stir in any brown bits from pot bottom. Sauté vegetables, stirring occasionally and incorporating brown bits as moisture releases from vegetables, until leeks and celery are softened, about 8 minutes. Stir in tomato paste.

Cook, stirring for 2 minutes, being careful not to burn. Stir in wine 

and broth. Add carrots and thyme.  Increase heat to medium-high and bring liquid to a boil.

Submerge short ribs in this mixture, placing them bone up if needed. Slowly braise in centre of preheated oven until very tender, about 

2 1/2 to 3 hours. Remove and discard thyme stems. If preparing this the same day you’re serving it, periodically use a spoon to skim off and discard fat from the broth as it braises (as the meat cooks, more 

fat will continue to.rise to the surface).

To prepare polenta, pour broth and water into a large saucepan or pot. Bring to a boil. Slowly stir in cornmeal. Reduce heat to medium-low. Whisk occasionally until polenta is thickened, about 55 to 65 minutes. Whisk more frequently toward the end, making sure to scrape bottom of pan. Stir in butter, Pecorino Romano, freshly ground black pepper and salt until evenly mixed.

Taste and season short ribs and polenta, if you like. Divide polenta, carrots and short ribs between six plates, spooning sauce overtop. Sprinkle with fresh thyme leaves. Serve warm.  Serves 6

Butter Beans With Smoked Pork

Butter Beans With Smoked Pork

This butter beans recipe with smoked pork shank is a hearty, Southern-style classic. It’s an easy, one-pot dish perfect for cozy dinners, and 

the leftovers taste even better the next day!
Ingredients:
1 pound dried Butter Beans
1 smoked pork shank, or pork hock
6 cups chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon dried thyme, crumbled
½ teaspoon salt
2 bay leaves
¼ cup fresh lemon juice
Fresh thyme, for garnish

Directions:
Quick pre-soak: Fill a 6 quart Dutch oven or large pot half full with of cold water and bring to a boil over high heat. Add the beans and return to a boil. Immediately remove the pot from the heat, cover, and let rest for 30 to 40 minutes. Drain the beans in a colander and rinse with cold water.

Return the beans to the pot and add the chicken broth, to cover the beans by 1-inch. Add the smoked pork shank, onions, garlic, thyme, salt and the bay leaves.

Bring the pot to a boil then immediately reduce the heat to medium-low and simmer the beans for 50-60 minutes or until they are tender.
Remove the pot from the heat, transfer the pork shank to a carving board. When the meat is cool enough to handle, remove and discard the bone, skin and any gobs of fat.

Use a fork to break or shred the meat into smaller chunks and return to the pot of beans. Stir in the lemon juice and ladle the beans into serving bowls garnished with fresh thyme sprigs.

Notes
The quick soak cuts down the cooking time and helps the beans cook evenly. Gentle simmering is key. A hard boil will wreck your beans and turn them into mush.

Butter beans can go from perfectly tender to overdone quickly. Begin checking for doneness at the 50-minute mark. When tender to the al-dente stage, remove the pot from the heat.

If your beans have been sitting in the pantry for years, they may not soften. Check the expiration date. 

Acid can keep the beans from softening properly, so stir the lemon juice in last.

A pork shank, cut from below the shoulder, is meatier than a smoked pork hock, which has more bone, fat, and gristle. For this recipe, the pork shank is the best choice.

I found a very tasty shredded smoked pork packaged in the refrigerated section at Costco. It is wood smoked and not the pork flavored with Liquid Smoke.

Butter Chicken Soup

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

Ingredients:
1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving

Directions:

In a large pot, bring sauce, coconut milk and chicken stock to a boil 

over high heat. Reduce heat to medium. Add cauliflower. Cook, 

stirring occasionally, until al dente, about 4 minutes. 

Add chicken.  Cook, stirring occasionally, until just cooked through,  

2 to 3 minutes.   Remove from heat and stir in lemon juice and half of cilantro.

Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.

Portions can be covered and refrigerated up to 5 days or frozen up to 1 month.  Serves 4

Italian Lentil Soup.

 

Italian Lentil Soup

Lentils have been used in cooking since the early times of the Roman Empire.  This Soup is not only delicious, it is so easy to make

Ingredients
1/4 cup olive oil
1 medium onion
2 medium carrots
2 to 3 garlic cloves
2 to 3 celery stalks

1/2 cup white wine
14 oz can crushed San Marzano.tomatoes 

2 cups lentils, rinsed and picked over
8 cups chicken broth

large bay leaf

1/2 teaspoon dried thyme

fresh basil leaves.

S&P to taste.

optional, 1/2 teaspoon red pepper flakes

Directions:

Heat large pan then add 1/4 cup olive oil.  Add onion and sauté until softened.  Add the minced garlic and cook for just 1-2 minutes more.  

Increase heat to medium-high, add 1/2 cup white wine, cook for additional minute or so.

Add the remaining cut vegetables, crushed tomatoes and lentils. Cook for 1/2 hour

Finally add 1 bay leaf, 1/2 teaspoon dried thyme, 4-5 basil leaves, and salt and pepper to taste.  As an option you can add 1/2 teaspoon red pepper flakes.

Bring to a boil and then reduce heat to medium.  Partially cover and simmer for 30-40 minutes or until the lentils are soft.  Adjust the consistency of the soup by adding water.

Red lentil and Cauliflower Soup

Red Lentil And Cauliflower Cream Soup

This is another nutritious dish but also quick!  Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it’s a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

Ingredients:
2 tablespoons neutral oil
1 large onion (approximately. 12 ounces) diced
3 cloves garlic 

1 tablespoon grated fresh ginger
1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin 
2 tablespoons tomato paste

1/8 teaspoon cayenne pepper
1 1/2 cup dried red lentils 
7 cups vegetable stock or chicken broth
1/2 teaspoon sea salt
4 cups bite size cauliflower
1 cup coconut milk
2 tablespoons lemon juice plus more to taste

Directions:

Heat the oil and when shimmering add the diced onion.  Cook for 4 to 5 minutes just until slightly translucent stirring to prevent browning.  Add garlic  and ginger, cook for 30 seconds.  Add the turmeric, cumin, and cayenne pepper, stirring to mix well and cook for 30 seconds more. Stir in the tomato paste to incorporate followed by the lentils. Add the broth and salt and bring to a boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes.  If the lentils have absorbed most of the broth, add more starting 1 cup at a time for a thick but soupy consistency.  Add the cauliflower and return the mixture to a boil.  Reduce the heat so the soup is at a simmer and cook the cauliflower for 20 to 25 minutes.  Reduce the heat and use an immersion blender, puree until smooth.  Or puree the soup. in batches with a blender.  Remove the cap in the lid and hold a towel over the opening.  Stir in coconut milk and lemon juice, then taste.   Season with additional salt if desired.  

Ladle in individual bowls and drizzle with coconut milk if desired.

Rice Pilaf With Butter-Toasted Vermicelli

 

Rice Pilaf with Butter-Toasted Vermicelli

After reading through this recipe, you may be asking yourself, “Isn’t this just Rice-A-Roni?” Well … yes and no. The San Francisco treat is actually an adapted version of this Armenian-style pilaf.   This version adds toasted garlic and a healthy dose of herbs for an extra boost of flavor.
Ingredients:
3 tbsp (45 mL) unsalted butter
1/4 lb (115 g) wheat vermicelli, broken into 1-inch (2.5-cm) pieces, about 1 cup (250 mL) (see TIP below)
4 small garlic cloves, thinly sliced
1 1/2 cups (375 mL) basmati rice
3 cups (750 mL) no-salt-added chicken broth, preferably homemade
1 tsp (5 mL) fine sea salt
Freshly ground black pepper
3/4 cup (175 mL) finely chopped mixed herbs, such as parsley, cilantro and dill, plus more leaves to garnish. 

Directions:
Melt butter in a medium pot over medium- high heat. Add vermicelli. Cook, stirring occasionally, until noodles just start to brown, about 3 minutes. 

Add garlic and cook, stirring, until noodles are deep golden-brown, about 4 minutes more. Stir in rice until evenly coated then add chicken stock and salt. Season with pepper.

When it comes to a simmer, cover and reduce heat to low. Cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in herbs. Transfer to a large bowl and garnish with herb leaves. Serves 6 to 8

TIP Wheat vermicelli can be hard to find, but luckily there are several substitutes. Capellini spezzati and German soup noodles will work and are already the perfect size, so they don’t need to be broken into small pieces. You could also break up angel-hair or capellini pasta.

Rosemary Chicken Stew

Rosemary Chicken Stew

Serves 4.
1 pound boneless, skinless chicken breasts 
3 tablespoons unsalted butter
Salt and freshly ground pepper
1/2 cup chopped onions
1/2 cup diced celery
1 tablespoon minced fresh rosemary
1 small red bell pepper, cut into 3/4 inch squares 
1/4 cup flour
1 3/4 cup chicken broth
1-10 ounce bag of frozen baby onions, thawed
3 tablespoons dry sherry
2 tablespoons minced fresh parsley

Ruce or Mashed Potatoes
Directions:
Trim the chicken of all fat and cut into one inch cubes. Rinse the chicken and pat it dry. Drying the chicken pieces before sautéing encourages browning rather than steaming.

Melt 1 tablespoon of the butter in a 4-quart Dutch oven or saucepan over medium heat. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is very lightly browned on all sides, 3 to 4 minutes. It does not have to be cooked through at this point. Remove chicken to a plate and set aside. If the chicken is browned too much at this point, the stew will not stay a nice light creamy color.

Lower the heat to medium and add the 2 tablespoons remaining butter to the pot. Add the chopped onion, celery and rosemary to the melted butter and cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the red bell pepper cubes and cook an additional minute.

Stir the flour into the vegetable mixture and continue to cook 1 minute, stirring constantly. Increase the heat to medium-high and stir in the chicken broth. Bring the mixture to a simmer; lower the heat, and simmer, covered, 10 minutes, stirring once or twice.

Return the chicken and any accumulated juices to the pot along with the baby onions and cook, uncovered, until the chicken is cooked through and the onions are hot, about 5 minutes. Taste and season with more salt and pepper. Just before serving, stir in the dry sherry and minced parsley. Serve with rice or mashed potatoes.   

Sausage, Green Bean Potato Casserole

                                                          

Sausage, Green Bean, Potato Casserole

Ingredients:
1 lb sausage, sliced
2 lbs green beans, trimmed and halved
4 large potatoes, peeled and thinly sliced
1 onion, finely chopped
2 cloves garlic, minced
1 cup cheddar cheese, shredded
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, brown the sliced sausage over medium heat. Remove and set aside.

In the same skillet, sauté onions and garlic until translucent.

In a greased baking dish, layer half of the sliced potatoes, followed by half of the green beans and half of the browned sausage.

Repeat the layers with the remaining potatoes, green beans, and sausage.

Pour chicken broth and heavy cream over the layers. Season with salt and pepper.

Top with shredded cheddar cheese.

Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the top is golden brown.

Garnish with fresh parsley before serving.

Prep Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes Servings: 6 servings.

                                                     

Grilled Garlicky Smoked Gouda Potato Gratin

A riff on scalloped potatoes, this version with loads of garlic and gooey cheese is definitely amped up, taking the whole thing into gratin territory. It makes the perfect buddy for grilling alongside a barbecued main. Or, if you aren’t barbecuing, simply finish baking it in the oven at the same temperature. 
Ingredients:
1 tablespoon butter for greasing
6 medium-size russet or Yukon Gold potatoes
1 1/2 cups (375 mL) whipping cream (35%)
1 cup (250 mL) chicken broth
8 roasted garlic cloves or 4 fresh garlic cloves, grated
1 bay leaf
1/2 tsp (2 mL) freshly ground nutmeg
1/2 tsp (2 mL) salt
1 small cooking or red onion, cut into rings
1 1/2 cups (375 mL) grated smoked Gouda, about 170 g
1 tbsp (15 mL) fresh thyme leaves (optional)

Directions:

Rub butter over bottom and sides of a 9 x 13-inch (23 x 33-cm) foil baking dish (with no holes). Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 inch (5 mm). This helps the potatoes bake faster. Or, for easier slicing, use a mandoline or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandoline is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.

Pour whipping cream and broth into a large pot. Stir in garlic, bay leaf, nutmeg and salt, then add potatoes, separating slices as you add them. Bring to a boil, covered, over medium-high heat. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Press so potatoes are completely submerged.

Scatter onion and cheese overtop. Cover tightly with foil. If making ahead, let cool then tuck in the fridge up to 1 day. Bring to room temperature before proceeding with next step.

Preheat one side of barbecue to medium or medium-low so the temperature is 325°F (163°C).

When ready, place baking dish over hot side of grill and cook, covered, until hot, 15 to 20 minutes. Uncover and continue baking until cheese melts, mixture is bubbling and edges are golden. Remove from heat. Re-cover and let stand at least 15 minutes. Serve topped with thyme. Makes 8 to 10 side-dish servings.

Roast Asparagus Soup With Potatoes.

 

Roasted Asparagus Soup With Potato

Serves 6 to 8

1 lb. fresh asparagus, tough ends snapped off 

1 1/2 T. olive oil 

1/2 tsp. salt 

1/2 tsp. pepper 

4 T. butter, divided use 

1 cup diced onion 

 2 medium-size Yukon gold potatoes, peeled and diced 

4 cups chicken broth 

Salt and pepper to taste 

6 T. crème fraiche 

12 pieces (cut in 1-inch lengths) chives 

Directions:

Preheat oven to 400 degrees. Coat asparagus lightly with olive oil and arrange on a baking sheet in a single layer; season with salt and pepper. Roast for 16 minutes or until tender and slightly browned, turning over after 8 minutes. Remove from oven and let cool. 

 

Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 8 to 10 minutes or until potatoes are tender. 

 

Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat and let cool 10 minutes. 

 

Process asparagus soup mixture in batches in a blender 8 to 10 seconds or until smooth, stopping to scrape down sides (or use an emersion blender right in the pot). Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, for 5 minutes or until thoroughly heated. Season with salt and pepper to taste. 

 

5. To serve, spoon hot soup into bowls and drizzle with crème fraiche and cross 2 chive pieces in the center of each bowl.

Chicken Pot Pie Noodle Skillet

 

Chicken Pot Pie Noodle Skillet

You can have dinner on the table in under 30 minutes with this meal!  With onions, garlic, veggies, chicken, and a creamy sauce, this is everything you love about chicken pot pie, only with noodles! Seasoned chicken and egg noodles make this meal absolutely mouthwatering. The best part? It’s all made in one skillet and can be 
put together in a snap.
Ingredients:
10 ounces egg noodles
2 tablespoons unsalted butter
1 sweet onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small strips
1+1/2 cups frozen Peas and carrots
2 tablespoons AP flour
1 cup chicken broth
S&P to taste

Directions:
Cook noodles al dente, according to package directions.

In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.

Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.

Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

Butternut Squash Soup With Apples And Bacon

Butternut Squash Soup 

With Apples and Bacon

Ingredients:
4 slices bacon,, cut crosswise into 1/4 - inch strips 
1/4 cup chopped shallots 
 2 1/2 lb.. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2 - inch dice (to yield about 6 cups) or use 3 bags already cubed squash 
1 small Granny Smith or other tart - sweet apple,, peeled, cored, and cut into 1/2 - inch dice (to yield about 1 cup)
1 tsp.. curry powder 
1 tsp.. kosher salt 
1/2 tsp.. freshly ground black pepper 

4 cups low sodium chicken broth
1 T. chopped fresh thyme leaves 

Directions:
In a large Dutch oven or soup pot set over medium heat,, cook the bacon, stirring occasionally,, until crisp and golden, 8 to 10 minutes.  Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high.. Add the shallots and squash to the pot with the bacon fat and cook until lightly browned, 4 minutes (resist the urge to stir it too  often or it won’t brown).  

Stir in the apple, curry, salt, and pepper and cook for about 4 minutes.  Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes.

Puree soup with an emersion blender until almost smooth. Stir in the thyme and half the bacon.  Season to taste with salt and pepper.  Reheat the soup and garnish each serving with the remaining bacon.

Thai Coconut Soup With Shrimp

Thai Coconut Soup with Shrimp

Laced with ginger, lime and fish sauce, this weeknight-easy recipe is a version of tom kha goong, a brothy, aromatic coconut soup. To make tom kha gai, swap in 3 cups shredded cooked chicken for the shrimp.
Ingredients
1 tablespoon neutral oil, like vegetable or canola
2 shallots, thinly sliced
2 inches piece fresh ginger, peeled and finely chopped (2 Tbsp.)
5 cups low-sodium chicken broth
½ teaspoon kosher salt
1 13.5-ounce can unsweetened coconut milk
1 pound shrimp, peeled and deveined
4 ounces shiitake mushrooms, sliced
1 tablespoon brown sugar
¼ cup fish sauce
1 small green chile*, such as Serrano or Thai, finely chopped   

   optional
1 tablespoon lime zest
⅓ cup lime juice
Cilantro, for garnish
Lime wedges

Directions

Heat the oil in a stockpot or Dutch oven over medium heat. Add the shallots and ginger and cook until fragrant, stirring frequently, about 3 minutes.

Add the chicken broth and salt, raise the heat to high and bring the soup to a boil.

Reduce the heat to medium-low and add the coconut milk, shrimp, mushrooms, brown sugar, fish sauce, and chile, if using, stirring to combine. Simmer until the mushrooms are tender and the shrimp is opaque and cooked through, approximately 3 to 4 minutes. (Do not allow the soup to boil once the coconut milk has been added.) 

Add the lime zest and lime juice.

Serve the soup garnished with sprigs of cilantro and a lime wedge.

Variation: With Chicken Follow the instructions as directed, except use 3 cups shredded cooked chicken (from one supermarket rotisserie chicken) instead of the shrimp. In step 3, simmer until the mushrooms are tender and the chicken is warmed through, about 3 minutes.

Parmesan Pasta Soup

Parmesan Pasta Soup

You hear all the time that simple is best and I’m pretty sure this Parmesan Pasta Soup proves it once and for all. See, this is a soup with just five ingredients (you can count that on one hand!) and yet it’s so comforting and delicious that you wouldn’t wish for a single thing more in it. It’s a light and brothy affair where the parmesan and garlic shine… and since parmesan and garlic are two of my very favorite things, I’m not complaining one bit.

Ingredients:
1/4 cup (1/2 stick) butter
5 garlic cloves, minced
32 oz chicken broth
1 1/2 cups ditalini pasta
1/2 cup parmesan, finely grated, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving

Directions:
In a large pot over medium heat, melt the butter. Add garlic and cook just until fragrant, about 30 seconds.

Add chicken broth and bring to a boil.

Add pasta and lower heat to a simmer. Cook until al dente, according to package instructions.

Stir in parmesan and season to taste with salt and pepper.

Serve with more freshly grated parmesan and a sprinkle of parsley, if desired, and enjoy!