Soup

Broccoli-Cheese Soup

Published on March 2, 2011March 2, 2011 by Dawn11 Comments

I love experimenting with ways to get my kids to eat their vegetables. Pizza is definitely a good way – but I have found that soup and smoothies is another one. One day we happen to be at Cost-Co when they were demoing the Vitamix blender. The man behind the counter was just about to make a “Princess and the Frog” smoothie. Of course the kids were intrigued. Anything that has the word princess in it gets their attention. So we decided to watch him – he threw in a banana, a whole orange (with just the orange skin removed), some grape juice, pineapple, and a ton of spinach. Yes, the smoothie was green. But, they both tried it and LOVED it. I seriously almost walked out that way with the Vitamix, but decided my Waring blender would work just fine – I just have to peel the orange though.

Then there is soup – both my kids love carrot soup, and even pumpkin soup – as long as there are no distinguishable vegetables in sight. So, I saw this recipe in Cook’s Illustrated, and I decided I must give it a try. The soup was delicious – both of my kids ate it – and although my younger one was not super crazy about it, she did manage to eat most of her bowl. What I liked most about the soup was how creamy it was without using any milk or cream. The cheese gave it a great flavor, and as the recipe mentioned, by cooking the broccoli to death, it really takes most of the bitterness out. I felt good that night when they went to sleep that they had gotten a well-balanced meal…without any grape juice.

Ingredients

2 tablespoons unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick-slices
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through a garlic press
1 1/2 teaspoons dry mustard powder
pinch or cayenne pepper
table salt
3-4 cups water
1/4 teaspoon baking soda
2 cups low-sodium chicken broth
2 ounces baby spinach
3 ounces sharp cheddar cheese, shredded (3/4 cup)
1 1/2 ounces Parmesan cheese, grated fine, plus extra for serving

Preparation

Heat butter in a large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup of water and baking soad. Bring to a simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.

Add broth and 2 cups of water and increase heat to medium-high. When mixture begins to summer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to a medium bowl and repeat with remaining soup. Return soup to the Dutch oven, and place over medium heat and bring to a simmer. Adjust consistency of the soup with up to 1 cup of water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

Serves 6.

For a printer-friendly version of this recipe, please click here: Broccoli-Cheese Soup

Lentil Stew with Potatoes and Warm Indian Spices

Published on January 26, 2011January 28, 2011 by Dawn18 Comments

I don’t exactly remember the first time I had Indian Food, but it was not love at first sight. I remember going to an Indian Restaurant when I was in high school and thinking it was ok, but that I would rather be eating Chinese Food. Then years went by before I tried it again, and that’s when I fell head over heels. Everything I ate so was incredible, I couldn’t believe how delicious it was. I was hooked – all of those spices, and tender chunks of meat – delicious. I could go on and on…I was blown away.

A few years later, I met an Indian women at work – and we became good friends. One day she invited me over to her house for lunch – her house was very close to where we worked. I had no idea what to expect – but she served the most wonderful lentil dish that she had made the night before. While we were waiting for the Dahl to warm up, she took some dough out of the refrigerator. She took some, rolled it into a small ball, then started to roll it out with a rolling-pin. Very quickly, she flattened this ball into a perfect circle – just like a tortilla. She place it onto a hot fry pan and waited for it to puff up – home-made chapatis right before my eyes. We dipped the chapatis into the Dahl, with some chutney she placed on the table – and it was the most perfect lunch ever. I never wanted to leave.

My college roommate sent me this cookbook for my birthday – The Family Dinner by Laurie David – and as I was looking through it, this recipe caught my eye – it was the warm Indian spices that lured me. I then read the list of ingredients, and knew I had to make it. This is a delicious hearty stew that is perfect for a cold winter evening. The coconut milk was a wonderful addition, and made it slightly rich and deep in flavor. Ok, so I still haven’t been brave enough to make chapatis yet – but hopefully soon – they would have been perfect with this stew…

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, finely chopped
2 tablespoons grated fresh ginger
1 tablespoon good quality garam masala
1 cup diced carrots
1 large potato, peeled and cut into small cubes
2 cups red lentils, rinsed
1 14-ounce can diced tomatoes
1 cup unsweetened coconut milk (or light coconut milk)
5 cups vegetable or chicken broth
1 cup frozen peas, defrosted
salt and pepper to taste

Preparation

In a soup pot, heat the olive oil and saute the onions until wilted and golden, then add the garlic, ginger, and spices and stir for a moment until they are fragrant. Be careful not to burn the spices, as this will make them bitter.

Take half of this mixture and set it aside for later. Add the carrots, potato, lentils, tomatoes, coconut milk, and stock. Let the stew simmer, without a lid, for about 30 to 40 minutes until the potatoes and lentils are tender.

Fold in the remaining onion-and-spice mixture. Add the peas to the stew last to keep their brilliant color. Simmer for another few minutes until the stew is heated through. Season with salt and pepper.

For a printer-friendly version of this recipe, please click here: Lentil Stew with Potatoes and Warm Indian Spices

Fennel and Spinach Soup with Roasted Pepper Yogurt

Published on January 15, 2011January 15, 2011 by Dawn2 Comments

Here we go again – I know, the first word is fennel, I cannot ever resist a recipe with the word fennel in the title. Who am I kidding, even when fennel is in the ingredient list and not in the title, I still have to try it. Trader Joes has started carrying fennel, and now every week I cross my fingers before going into the store, hoping that they will have it. The problem with Trader Joes is that you can’t get too used to anything. Just because they have it one week, there is no guarantee it will ever show up again. So, back to the fennel – not only do they carry it, you get two huge bulbs for $2.99. It is the bargain of the century. Run out to your nearest Trader Joes right now and buy it up – but please don’t blame me if they don’t have it – or maybe they just ran out because all my blog followers beat you to it. That is wishful thinking, isn’t it.

This soup from Cooking Light was excellent – and so ridiculously healthy. What made this soup really zing in my opinion was the roasted pepper yogurt on top. It was so good, I was eating it with a spoon afterwards, and yes, I just happened to use the leftovers on these a couple of days later – how versatile. It is soup season, and this one is a keeper.

Ingredients

2 red bell peppers
2 large fennel bulbs with stalks
2 tablespoons extra-virgin olive oil
2 cups chopped leek (about 2 medium)
1 cup chopped shallots (about 2 large)
1 tablespoon chopped fresh thyme
3/8 teaspoon salt
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 bay leaf
4 ounces fresh spinach
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free Greek yogurt
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
Dash of ground red pepper

Preparation

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop; set aside.

Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.

Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.

Pour half of fennel mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated. Season with salt.

Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.

Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 2 tablespoons yogurt mixture. Garnish with fennel fronds.

For a printer-friendly version of this recipe, please click here: Fennel and Spinach Soup with Roasted Pepper Yogurt

Chilled Avocado Soup Shots with Spicy Breadcrumbs

Published on June 26, 2010 by Dawn2 Comments

Avocados are one of my favorite vegetable, or is it a fruit? Either way, I love their creamy texture, their subtle flavor – they are perfect in mexican food, on salads, to turn into a dip (guacamole) – I could go on and on…in fact, my favorite restaurant serves an Avocado Mousse for dessert. Although I have not been able to stray from the olive oil cake to try it – but that is another post.

I saw this recipe in Bon Appetit and I knew it would be on my short list to try. Every week when I order my fruit and vegetables from the CSA, if avocados are available, they are on my list. This soup was OUTSTANDING! First of all, I loved that it only took 2 avocados to make (mine were medium-sized), and what a wonderful flavor the soup had! The breadcrumbs on top were definitely amazing with the soup – and the whole thing was so easy to make. If you are trying to impress someone this summer, this is the perfect soup to make. I can picture eating this soup outside when it is sweltering out – even though when I served it, it was dumping down rain and in the 50s – and yes, it is June. No, really, I am not bitter at all.

Ingredients

1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
1 1/2 cups (or more) vegetable broth or low-salt chicken broth
1/4 cup heavy whipping cream
2 tablespoons fresh lime juice
Generous pinch of coarse kosher salt

Breadcrumbs

1 4x4x1/2-inch slice soft white sandwich bread with crust
1 tablespoon butter
3/4 teaspoon paprika
1/4 teaspoon coarse kosher salt
1/8 teaspoon cayenne pepper

Preparation

Soup

Place diced avocado in blender. Add 1 1/2 cups broth, whipping cream, lime juice, and coarse salt. Puree until smooth. Transfer soup to 4-cup measuring cup; add more broth by 1/4 cupfuls to thin soup, if desired. Cover and chill at least 2 hours. DO AHEAD Soup can be made up to 4 hours ahead. Keep chilled.

Breadcrumbs

Finely grind bread in processor. Melt butter in medium nonstick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until crumbs are crisp, about 1 minute longer. Transfer to small bowl and cool. DO AHEAD Breadcrumbs can be made 4 hours ahead. Cover and store at room temperature.

Pour cold soup into eight 1/3-cup glasses or other small glasses. Sprinkle each serving lightly with breadcrumbs.

Makes 8 shots, or 4 small cups.

For a printer-friendly version of this recipe, please click here: Chilled Avocado Soup Shots with Spicy Breadcrumbs

Curried Zucchini Soup

Published on May 9, 2010May 10, 2010 by Dawn3 Comments

My grandmother is great at cooking healthy foods. My grandfather was diabetic, so I think that had something to do with it. Desserts are a different story, but when it comes to pretty much everything else, there is not a lot of butter or cream in her cooking.

When I was growing up, they had a wonderful garden in their backyard. They had lots of fresh vegetables whenever I would come to stay with them – especially tomatoes and zucchini. I didn’t know it then, but in a location that gets very hot and sunny in the summer – these are two of the easiest vegetables to grow – and you get a lot of them. My grandmother would make this cold zucchini soup that I just loved – I am pretty sure it only had three ingredients – zucchini, onions and chicken stock. She would cook the zucchini and onions in the chicken stock until they were soft, and then put them in a blender. It was almost too easy.

I was looking at the 6 zucchini I had accumulated with my CSA market basket, and the potatoes and onions in the pantry – and decided it was time to make soup. Instead of making my grandmother’s recipe though, I decided on a recipe I saw in the Martha Stewart Cookbook – Good Food Fast. This recipe had a potato to make it creamy – and curry to give it a little kick. I adapted the recipe slightly below – and I loved it. The soup was silky with a nice mild curry flavor – when I warmed it up the next night, I actually added some additional chicken stock since it had thickened so much. Adding just a spoon of yogurt and chives on the top was the icing on the cake. For a healthy soup, this cannot be beat.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
4 cups chicken stock
yogurt for garnish
chives, chopped for garnish

Preparation

Heat the oil in a large saucepan over medium heat. Add the onion and sprinkle with salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

Add the zucchini, potato, and 4 cups of chicken stock. Bring to a boil; reduce the heat, and simmer until all the vegetables are tender, 10 to 15 minutes.

In batches, puree the soup in a blender (do not fill more than halfway) until smooth; seanson with salt and pepper then serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with the yogurt and chives.

Serves 4

For a printer-friendly version of this recipe, please click here: Curried Zucchini Soup

Moroccan Carrot Soup

Published on April 16, 2010 by Dawn11 Comments

From the day my older daughter started eating solid foods, she was hooked on carrots. She loved them so much, there was a time that she had an orange hue to her skin – I guess it is common for infants who eat a lot of orange vegetables. Even today, there are very few vegetables that she will eat, but I can always count on her to eat a pile of carrot sticks if I set them down in front of her.

A couple of weeks ago we were in one of our really nice local markets, and they were serving samples of their carrot soup – she took a sample, and immediately started asking me to make some at home. How can I resist my daughter begging me to make her healthy carrot soup? Ok, maybe not complete healthy because the carrot soup in the store must have had tons of butter and/or cream, as it sure tasted delicious. That week I was reading my Bon Appetit – and what did they have? A recipe for a Moroccan Carrot Soup – what a perfect coincidence. Unfortunately though – I decided to make this when some friends were coming over for dinner – I doubled the recipe (there were 6 adults) – and we devoured it. My daughter only got a very small bowl… This soup was amazing – beautiful flavor, wonderfully creamy – no one could believe there was no cream. The toasted cumin and yogurt on top went perfectly with the deep flavor of the soup. I see more carrot soup in our future.

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-salt chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen

Preparation

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

For a printer-friendly version of this recipe, please click here: Moroccan Carrot Soup

Chicken Soup with Dilled Matzo Balls

Published on March 26, 2010 by Dawn1 Comment

My grandmother’s matzo ball soup was legendary. We only got the pleasure of eating it a couple times a year – but that made it all the more special. When I moved to Denver, I was too far from home to enjoy her soup over the holiday – so I called her up so she could explain to me over the phone, how to make her soup. It took about 10 phone calls, but I made the most incredible pot of soup that you have ever tasted. I brought the spoon up to my face, and I knew I had it right. That aroma was so familiar to me, I was back in my grandmother’s dining room watching her serve the soup. When I finally took a taste, I almost fainted. It was incredible. This soup is really magical.

There are a few reasons why the soup and matzo balls are so good – she explained. For one thing, her balls were always light as a feather – and the secret was Manischewitz. She told me not to bother with balls from scratch, these were the best – and always turned out good. She said to add a little parsley (although I use dill) in to make them look homemade. The soup – the secret was to grate some sweet potato (or yams) in at the end – it turns the soup a rich golden color – and adds a wonderful sweetness to the soup. Also – instead of using salt, she puts in the soup mix that comes in the Manischewitz box into the stock. It works like a charm – I never have to add any additional salt.

Obviously I don’t believe in secret recipes – because sharing amazing food is what it is all about for me – so please – enjoy this soup…it’s a keeper.

Ingredients

1 package of Manischewitz Matzo Ball & Soup Mix
2 pounds of chicken wings (my grandmother used a baby kosher chicken, but it is easier for me to find chicken wings in our non-kosher supermarket)
2 medium onions, peeled and cut into quarters
5 garlic cloves, peeled
1 yellow squash, cut into large chunks
2 parsnips, peeled and cut into large chunks
4 large carrots, peeled and cut into large chunks
5 celery ribs, cut into large chunks
1 medium leek, cut into large chunks – white and pale green parts only
2 sweet potatoes or yams, peeled and cut into large chunks – I prefer the orange ones to give the soup a dark color
4 sprigs of dill, separated
2 eggs
2 tablespoons vegetable oil

Preparation

Put the soup mix (not the matzo ball mix) and the rest of the ingredients through the sweet potatoes in a very large stock pot. Cover with water. Cover the pot. Cook on high heat until you get a nice boil, then turn down the heat to a simmer and cook for 1 1/2 to 2 hours. Add 3 sprigs of dill, and simmer for another hour.

Strain out all of the vegetables and chicken using a fine strainer. Save the carrots for the soup – wash them off with water to remove any grime. Remove the potatoes and using a very fine strainer and a spoon, force one potato through and stir into the soup. Taste for flavor – boil the soup if it needs more flavor, or add water if it is too strong.

At this point you can freeze the soup with the carrots until you are ready to make the matzo balls. Bring the soup back to a boil. While you are doing that – make the matzo balls. In a small bowl, blend 2 eggs and 2 tablespoons of vegetable oil. Add matzo ball mix and stir with a fork until evenly mixed. Chop the last dill spring and add to the matzo ball mixture. Place bowl in refrigerator for 15 minutes. Wet hands and form batter into balls approximately 1 inch in diameter. Drop into boiling soup. Cover tightly – and reduce heat and simmer for 20 minutes.

For a printer-friendly version of this recipe, please click here: Chicken Soup with Dilled Matzo Balls

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Published on March 18, 2010 by Dawn5 Comments

Soup for dinner has always been tough for me to sell to my husband. In my opinion a nice bowl of soup with a salad is a perfect dinner – especially when the soup has some type of protein. The best part of making soup for dinner, is rarely can 2 people finish a big pot of soup – and I always seem to have enough for leftovers – or better yet, for the freezer.

When my second daughter was born and I was on maternity leave from work, my quest was to fill the freezer with as many dinners as I possibly could. Whenever I made something that I thought would freeze well – I made a lot. When I finally went back to work, the freezer was packed with so much food – I couldn’t even tell what was in there. I realized then that I made a big mistake…I forgot to label the food. I just assumed I would know by looking at the container what was what – but when you have thirty different containers that all look the same, it is hopeless. For the next few months when I would take something out of the freezer for dinner, it was a game – try and figure out what is in there before it thaws. I actually did ok – but I learned my lesson – now I keep a sharpie and labels in the kitchen for this very purpose.

I saw this recipe in Cooking Light, and decided I needed to start filling the freezer again. This soup was delicious – hearty, yet not too heavy – and the avocado/cilantro relish on top was incredible. It gave the soup an intense flavor and creaminess that was perfect. I can’t wait for the second round out of the freezer!

Ingredients

Spice blend:

2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt

Soup:

1 tablespoon canola oil, divided
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups fresh corn kernels
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice

Relish:

1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)

Preparation

To prepare spice blend, combine first 6 ingredients in a small bowl.

To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

For a printer-friendly version of this recipe, click here: Chili-spiced chicken soup

Beef and Guinness Stew

Published on March 14, 2010March 14, 2010 by Dawn2 Comments

Stew time is almost over, so I figured I had to get one last one in before spring hit. This stew seemed to be calling me – I had all the ingredients already in the house, so I really had no excuse – and what a better way to use up some parsnips and turnips. Guinness has such a distinct flavor – it is the only beer that I would describe as creamy – yet at the same time that deep nutty flavor takes over in your mouth. I was always told that Guinness tastes different if you have it in Ireland – and that is so true. I am not a beer drinker – but get me in a pub in Ireland, and I will drink a few of these. The first time I had a Guinness I was in high school (yes, I know…) travelling in Ireland with a string group I played with. One night after a concert we all went to a pub – and almost everyone ordered a Guinness – I couldn’t believe how delicious it was – it went down so easily, and the rich foam reminded me of drinking a milkshake. I remember my first Guinness back in the states after having one in Ireland – and it was horrible in comparison. Nothing beats a freshly poured Guinness right from the tap in Ireland. That is for sure.

I saw this recipe in Cooking Light, and I knew it would be good. Even after it had been cooking for hours, you could still taste that nutty, dark flavor coming through. The combination with the sweet parsnips was warm and comforting.

It is only fitting that my last stew of the season used a Guinness beer – it is hard to believe it was 23 years ago (almost exactly) that I tasted my first Guinness in Ireland. What a nice way to celebrate a wonderful memory.

Ingredients

2 tablespoons canola oil, divided
1 tablespoon butter, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, less-sodium beef broth
1 (11.2-ounce) bottle Guinness Draught
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

For a printer friendly version of this recipe, please click here: Beef and Guinness Stew

Lentil Soup with Italian Chicken Sausage

Published on January 5, 2010 by Dawn2 Comments

When winter comes, I stock up on lentils. I like to have all varieties available; french lentils, turkish lentils, beluga lentils – pretty much any kind I can find in the market. Lentils are so versatile, I can pretty much make any flavor profile, and they work. Most of the time I make lentils without meat – they are definitely filling enough, and if I use chicken or beef stock, I get enough flavor – but I saw this recipe in Bon Appetit, and I had to give it a try. The recipe called for spicy italian sausage, but I prefer chicken sausage, so I went with that. I thought it was delicious – nice and comforting, rich in flavor, but not too heavy. I served it with a big green salad, and it was very satisfying.

Ingredients

2 tablespoons olive oil
1 pound italian chicken sausage
1 large onion, chopped (about 3 cups)
2 large carrots, peeled, chopped (about 1 3/4 cups)
2 large parsnips, peeled, chopped (about 1 3/4 cups)
2 large celery stalks, chopped about 1 cup
21/2 teaspoons dried Italian seasoning blend
1 pound brown lentils (about 2 1/3 cups)
3 quarts (or more) low-salt chicken broth
1 5-ounce package baby spinach leaves

Preparation

Heat oil in large pot over medium-high heat. Add sausage (without the casings) and cook until nice and crumbled and browned, breaking up the sausage with the back of a spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

For a printer-friendly version of this recipe, please click here: Lentil Soup with Italian Chicken Sausage

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