Lentil Soup

I know what you're thinking.  Another soup recipe?  Seriously?!   In my defense, I didn't mean to... Honestly.   This bag of lentils was meant for a "higher purpose" other than another batch of soup.  I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils.  It looked so good.  It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper.  You know the kind of photo I'm talking about.  It made lentils look sexy and that my friends is no easy task.

Well, that was my intention.  And then a cold front came through.  Goodbye sexy lentils and hello lentil soup.  So you see, it really isn't my fault at all that I'm posting yet another soup recipe.  Blame Mother Nature, she can take it.

The best part of this endeavor: the soup was so good, it was inhaled before I had a chance to take a decent shot for this post.  Slight oversight, my apologies. 
The actual best part of this is that you probably have a good portion of the ingredients already and thus a trip to the store may not even be necessary (hooray!!!). 
I, on the other hand, am still in pursuit of sexy lentils so off to the store I go.  Call me if you need anything.



Lentil Soup

1 1/2 cups lentils, rinsed (do not soak)
2 stalks celery, small dice
3 medium carrots, peeled and cut in small dice
1 medium-large yellow onion, small dice
2 cloves garlic, minced
3 tbsp canola oil
1 1/2 can diced tomato, with juice
5 oz baby spinach or baby kale
2 quarts vegetable (or chicken) stock
2 bay leaves
1/2 tsp fresh thyme leaves
kosher salt
freshly ground black pepper

In a medium-large stock pot, heat oil until barely shimmering.  Add onion, celery and carrots.  Season with salt and pepper.  Cook over medium heat until starting to soften, 5 - 10 minutes.  Add garlic and cook another 5 minutes, stirring frequently. 

Add tomatoes and their juice, cook 2 - 3 minutes then add stock, bay leaves, thyme and lentils.  Season again with salt and pepper.  Taste and adjust if necessary, adding more salt and/or pepper if needed.   Stir to combine, cover and simmer until lentils are beginning to soften, about 15 minutes.

Add baby spinach (or kale) and stir in to wilt.  Simmer an additional 10 - 15 minutes until vegetables and lentils are soft.

picture does NOT do soup justice...

 

 



Thou Shalt Not Covet Thy Neighbor's Kitchen...

As soon as I walk into this space, I know if that were a real commandment, I'd be breaking it.  And breaking it hard.  Those of us who cook and are forced challenged to "get creative" with minuscule kitchens feel the sting every time we walk into someone elses's beautiful kitchen.  We look at their (audible gasp) cabinet space, counter space & WHAT?!  You have built in ovens AND a center island?!

OK, maybe that's just me...  I look at my tiny space & feel a tinge of frustration, but remind myself that plenty of people have it worse.  Although it doesn't usually make me feel much better when I'm balancing things on top of one another just to find a little extra space to set down a cutting board.

To further torture myself, I look at "dream kitchens" online.  Twisted, isn't it?
What?  That wound didn't sting enough?!  Let's sprinkle a little salt in there...  make mine Maldon please.
I seem to have gone off on a bit of a tangent, my apologies.

The point is, we work with what we have and sometimes what we have can be a bit trying.   So does that push those of us that have to "rise to the challenge" to be a bit more creative?  I'm sure it has nothing to do with it, but I'd like to think so... Now that I've had my little rant, off to the 3x5 space I'm relegated to. Thanks for listening.

I had no intention of doing back to back soup recipes, yet here we are. 
Chicken Noodle soup.  Not exactly ground-breaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal.  When it's good,  it's really good and it possesses inexplicable magic.  A good bowl of chicken soup can make you feel so much better when you're under the weather.  It satisfies your soul and can warm you to the core on a bone-chilling day. 

There are more variations of this soup out there than one could ever imagine. 
Certainly there are faster versions than this, and when I don't have the time to let my stock simmer all day I put everything in the pot and go from there... but, that being said this is how I prefer to do it as it makes the most intensely "chicken-y" flavored broth.

For me, it is also one of those "base" soups that you can play with.  Once you nail down the basic procedure you can start swapping out ingredients, changing up seasonings, vegetables, etc.  Add a few stalks of lemongrass to perfume it with a wonderfully fragrant citrus flavor.  Add in Asian greens, some shiitakes, swap out egg noodles for small dumplings or udon noodles and you've just created a completely different soup. 

The broth (stock) of your soup is the key.  It needs time so don't rush it. If you give it time to develop there will be a major payoff when it's done.  Season it properly and let the flavors deepen and that soup will banish the memories of any bland, colorless sad excuse for chicken soup you've ever had.

Deep Golden Broth!

 

 

Chicken Noodle Soup



For the stock:
3 - 4 lbs chicken carcasses (necks & backs included, skin and excess fat removed)
12 cups water
1 onion, rough chop
3 carrots, rough chop
2 stalks celery, rough chop
1 bay leaf
1 tsp black peppercorns
1 clove garlic, peeled & smashed
1 small bunch thyme
1 small bunch parsley

Combine all ingredients in a large stock pot and simmer uncovered for 4 - 6 hours.  Stock should not boil, it should be kept at a gentle simmer. Longer is better, you can simmer up to 8 hours if you have the time, but 6 hours will give you a rich, deep stock.

Skim the "scum" from the top every 15 - 20 minutes for the first couple of hours, then you will only need to do it a few more times for the remainder of the cooking time.   Skimming the stock will result in a cleaner flavor and clearer broth.  Add hot water to pot as needed to keep chicken and vegetables submerged.

Strain stock through a fine mesh strainer and discard solids.  If not using immediately, cool down and refrigerate.  After it has cooled completely, remove solidified fat from top and discard.


For the soup:
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 lbs chicken (If you are using boneless chicken, cut into bite-sized pieces )
8 cups chicken stock
4 oz egg noodles
1 TB canola oil
salt & pepper

In a large stock pot, heat canola oil over medium heat.  Add onions and saute 2 -3 minutes.  Add chicken to pot and saute until lightly browned. Add carrots and celery and saute 2 -3 minutes more. Season with salt and pepper. Add stock and simmer until chicken is cooked through. 

If you are using chicken on the bone, remove from soup and let it cool until you are able to handle it, then remove meat from bone and cut into bite size pieces.

Add egg noodles and cook according to package directions, usually 6 - 8 minutes.  Serve & eat!

 

*For those of you who are thinking "Is this girl nuts?!"  Before you come after me like a mob of angry villagers, here's a quickie version:



Heat canola oil in stock pot and saute onions until they just begin to turn golden brown.  Add chicken pieces and saute until it is nicely browned.

Add 8 cups water and bay leaf.  Let it simmer for 20 - 30 minutes, skimming the surface as needed.  Remove chicken pieces and let them cool until you are able to handle them.

Add celery and carrots to broth.  While they are simmering,  take the meat off the bones and cut into bite sized pieces.  Add the chicken meat back into the soup and add noodles.  Cook another 6 - 8 minutes until noodles are done.

A Big Bowl of Sunshine

Don't you just love it when you throw a bunch of stuff together in a big pot and it turns out to be one of the most delicious things you've had in a long while?

That is exactly what happened with this soup.  I needed to make supper and wasn't really up for a trip to the store.  I rummaged around in the cabinets and fridge to see what I could assemble and that is how this came together.   I had a few bits of this, a piece of that, a couple of these, etc.

When I set everything out on the counter, it seemed like a good idea in theory, but we all know how sometimes these things tend to turn out... you know, good intentions & all. 

Luckily, this once actually turned out to be pretty awesome. Out of a bit of laziness frugality a great soup was born! This soup was devoured like it was going to be my last meal on Earth.  It is hearty and warming, exactly the kind of thing you want in front of you on a cold day.  Grab a loaf of crusty bread, tear off a chunk and tuck in.


Bowl of Sunshine Soup

1 lg sweet onion, diced
1 clove garlic, minced
1 rutabaga, peeled & diced
1 lg sweet potato, peeled & diced
4 medium carrots, peeled & thinly sliced
1 can chickpeas, drained & rinsed
1 cup Israeli cous cous
8 cups chicken or vegetable stock
1/2 tsp turmeric
purple basil for garnish
3 tbsp olive oil
2 bay leaves
kosher salt to taste
freshly ground pepper to taste

In a large pot, sweat onion in olive oil over medium low heat.  Let it cook out slowly for about 15 - 20 minutes until it just begins to turn light golden brown.  Add garlic and cook an additional 5 minutes.

Add carrot and sweet potato, cook for a few minutes then add stock and turmeric.  When carrots have started to soften slightly, add rutabaga.   Simmer for approximately 20 minutes, then add chickpeas and cous cous.

Cook for an additional 6 - 8 minutes or until cous cous is soft and chewy.   Sprinkle with fresh herbs for garnish.

Chicken Soup for My Soul...

Last I checked April showers bring May flowers, right?  Well, someone missed the mark on that...  The weather here in New York has been unusual to say the least.  We had 80 degree days in March, freezing temps in April and it feels like it's been raining for weeks... 

Chilly, gray days make me want a bowl of something good.  I had a quart container of "liquid gold" in the refrigerator that had been giving me the stink eye every time I opened the fridge...  It felt neglected, and rightfully so.  

A few weeks back, I had braised some chicken, strained the liquid and set it aside for another use.  That is liquid gold.  It is intensely flavored, uber-chicken-y goodness and while looking around the kitchen I realized I had almost everything I needed for tortilla soup (otherwise known as Mexican penicillin).

So, with a quick trip to get an avocado and a lime it was time to get cooking...



Tortilla Soup
Sopa de Tortilla

• 2 1/2 quarts chicken stock
• 2 chicken breasts, cooked and shredded
• 1 medium onion, finely diced
• 3 stalks celery, finely diced
• 3 carrots, thinly sliced
• 1 can diced tomato (15 oz)
• 2 ancho chile peppers + 2 cups water
• 3 tbsp canola oil
• 1 bunch cilantro, washed & leaves picked
• 4 corn tortillas
• 1 avocado
• 2 limes

Ancho Chile Peppers

Ancho Chile peppers are dried Poblano peppers, they can be found in any Latin American market or some grocery stores in the Ethnic food section. 

1. Heat 2 cups water to near boiling and soak the ancho peppers for approximately 20 minutes.  When peppers are soft, blend to puree.
2. In a medium stock pot, heat canola oil over medium heat.  Add onions, celery and carrots.  Saute for about 5 minutes to soften.
3. Add chicken stock, diced tomatoes and ancho puree.  Bring to a simmer, not a boil. Turn down the heat if necessary.  Cook for 20 minutes.
4. Add shredded chicken, stir and simmer an additional 10 minutes.
5. Remove from heat, add half of the cilantro and stir to combine.  Reserve the rest of the cilantro for garnish.
6. Garnish with sliced avocado, tortilla strips, a squeeze of lime juice and cilantro.

Tortilla Strips

Heat 2 quarts of oil in a deep pot, leaving at least 3 inches of space from the top of the pot.  While oil is heating, cut tortillas in half and stack on top of each other.   Cut into thin strips.

When oil has reached 350- 360 degrees,  carefully place tortilla strips into oil.  Fry until golden brown and crispy (about 3- 4 mins). 

Remove from oil and lay on paper towels to drain.
Sprinkle with salt and serve immediately.

All Grown Up...

 I turned 40 a few days ago (gasp) and when I was younger I had always used that particular age as a benchmark for being "a real grown up".   I would venture to say that it technically makes me one by my way of thinking but to be perfectly honest, that is entirely debatable.

 That being said it led me to thinking about some of my favorites from childhood.   We all grew up with soup in that red & white can and while I am a steadfast lover of tomato, one that was always in the regular rotation for me was beef barley.   I know...  most kids would've picked chicken noodle and given my adoration for all things starch it would be the obvious choice, only it never had enough noodles.

There was just something about that broth, it was sweet and tangy from the tomato and the barley was just chewy enough to give it texture.  It may not be haute cuisine or even slightly elevated, but I loved it.

Feeling a bit nostalgic, I thought that it might be time to revisit a favorite from the past...  and like me, my soup should be grown up as well.

Beef Barley

• 1 lb stew meat (beef)
• 4 carrots, peeled and thinly sliced
• 3 stalks celery, thinly sliced
• 2 medium onions,  finely diced
• 1 tbsp flour
• 14.5 oz can diced tomatoes (I used petite cut)
• 32 oz beef broth or stock
• 1 c. frozen peas
• 1/2 c. pearled barley
• 2 bay leaves (fresh if available)
• 2 - 3 tbsp olive oil
• salt & pepper

1. In a medium to large stock pot, heat olive oil over medium-high heat.
2. Add beef and sear on all sides.  Season with salt and pepper.
3. When beef has a good sear on all sides, remove from pot and set aside.
4. Add onions and cook until translucent, season with salt and pepper
5. Add celery and carrots,  cook until softened (about 6-8 minutes)
6. Sprinkle flour over the vegetables and stir to coat.  Let flour cook out for a few minutes, then add beef back into the pot and pour in the beef broth/stock.
7. Add remaining ingredients and let soup simmer until barley is cooked (about 45 minutes)
8. Check for seasoning and adjust if necessary.

Wedding Soup

Italian Wedding Soup.  Just the name evokes thoughts of over-the-top Italian affairs, with miles of food and a Venetian hour that would make any diabetic go into a sugar coma just from looking at it.

Italian weddings in New York are a sight to be seen.  If you've ever watched "My Sweet Sixteen" or any of the wedding shows, then you are familiar with what I'm talking about.

Everything is over the top, extravagant and then maybe just a little more...   I was invited to an event of this magnitude last year and let me tell you, it was AWESOME.  They even had someone making cotton candy...

Although these affairs are a sight to behold,  I doubt that was what someone had in mind when this recipe was born.
Its origins actually have nothing to do with weddings at all, but with the "marriage" of meat and greens.  There are hundreds of variations of this soup, but the one common thread is meat (usually in the form of tiny meatballs) and greens.

This happens to be one of my favorites, as it covers most of MY major food groups (meatballs, noodles & veggies) and as is the case with all meals of this sort, you will have leftovers for lunch the next day.


Wedding Soup

• turkey meatballs
• 10 - 12 cups chicken stock
• 1 large onion, cut into 1/4 inch pieces
• 1 clove garlic, minced
• 3 carrots, cut into 1/2 inch pieces
• 5 oz pkg. baby spinach
• 3 stalks celery, cut into 1/2 inch pieces
• 1/4 cup Parmesan cheese, plus extra for garnish
• 1/2 pound thin noodles
• 2 large eggs
• 2 tbsp olive oil
• kosher salt & freshly ground black pepper

1. First, make the meatballs.  Brown them in batches over medium-high heat and set aside.  Don't worry if they aren't cooked all the way through,  they will finish cooking in the soup.
2. Add olive oil to a large stock pot and allow to heat up over medium heat.  Add onions and cook until translucent and soft, then add carrots & celery.  Season with salt & pepper.
3. Cook for a few minutes until vegetables begin to soften.  Add garlic, stir to combine and then add meatballs.
4. Pour the stock in and let it come up to a simmer.  Season again with salt & pepper.
5. Add the spinach and stir to combine as you are adding it.  It will look like too much initially, but spinach wilts down to nothing.
6. Add the noodles and continue to let it simmer.
7. Whisk eggs with 2 tbsp of the Parmesan cheese and add to the soup while stirring.  It will form ribbons of cheesy egg goodness.
8. Ladle soup into bowls and sprinkle a little Parmesan on top for garnish.

Mangia!

Football Fare

Every football fan knows that food is an integral part of the game-watching experience, or is that just me?!
Well, in our house we planned it out like it was a major holiday.  The Ohio State-Michigan game was the pinnacle of football season and for the majority of my football-loving friends and family it still is.
There was one particular year that we had everything you could possibly imagine on the table for the game,  I secretly dubbed it "pig-fest" (you know, pig-skin, football, food, gorging oneself...)  It was unbelievable.  To this day there has never been another one like it, which for our own health is probably a good thing.

Chili is a great football food, you can make it in a huge batch the day before or the morning of the game and the longer it sits, the better it gets.

I made some last night in preparation for today's Buckeye game and as good as it was last night, I know it will have developed even more flavor today.
This recipe is courtesy of my Dad (thank you!) and it's the only chili I ever make.  It is delicious, but it reminds me of home and as is the case with most of the things I make for myself it is familiar and comforting food.

Turkey Chili

• 1 lb. organic ground turkey
• 2 cans diced tomato (14.5 oz can)
• 2 medium yellow onions, diced
• 3 or 4 stalks celery, diced
• 2 cans kidney beans, rinsed (15.5 oz can)
• 1 clove garlic, crushed
• a few tbsp sugar (to cut acidity from tomatoes)
• 3 - 4 tbsp chili powder
• salt & pepper
• 2 tbsp canola oil

1. Heat canola oil over medium heat and add onions and celery.  Cook until soft and translucent.
2. Add turkey, break it up and cook through.  Add whole, crushed clove of garlic, chili powder and season with salt & pepper.
3. Add diced tomato and  sugar.  Simmer for at least a half hour, stirring occasionally.
4. Add beans and simmer an additional 30 minutes, check for seasoning and adjust as needed.
5. Remove clove of garlic, and dig in.

Soup's On!

While the cooler temperatures are not my cup of tea, the food that comes with them is.  I love soups, stews, braises, roasted dinners, etc.
It is comforting, stick to your ribs kind of food and when the weather is chilly that's exactly what I want.  Gone are the days of salad for dinner...

One of the benefits of  this type of cooking is that you have leftovers.  This for me is key because along with this time of the year comes my hectic work schedule and being able to come home and heat something up instead of trying to figure out what I'm going to cook is a life-saver.

This particular meal comes together in no time at all as long as all of your prep is done ahead of time.
When I have a few extra minutes, I make sure all of my ingredients are ready to go so that the actual cooking part is a snap.  This is perfect for a weeknight meal when energy is not in abundance.

This recipe uses leeks and if you have never worked with them before, this is how to handle them:
- use only the white and light green parts
- split in half lengthwise and rinse VERY well, there is sand between the layers that needs to be removed.


Potato Corn Chowder with Leeks & Bacon

• 1 cup bacon, cooked and diced (reserve 1 tbsp bacon fat)
• 2 tbsp butter
• 3 tbsp flour
• 4 cups diced leeks
• 32 oz chicken stock
• 2 cups water
• 5 small yukon gold potatoes, cut into 1/2 inch pieces
• 2 cups corn
• 1 tbsp freshly ground black pepper
• 1 clove garlic, smashed
• 1 1/2 cups milk *

1. Heat the bacon fat and butter in a stock pot and add leeks.  Cook until soft.  Like onions, leeks will cook down quite a bit. 
2. Add flour to make a roux.  Let this cook out for a few minutes until it starts to turn a golden blond color.
3. Add chicken stock and water, whisk to combine.
4. Add potatoes, corn, garlic and pepper.
5. Simmer for about 20 minutes until potatoes are cooked through, remove garlic clove.
6. Add bacon and simmer an additional 5 - 10 minutes.
7. Remove from heat and add milk.  *if you are a size 6 or less, please substitute heavy cream for milk.  
8. Garnish with fresh herbs.

Soup's On!

While I am not a fan of cooler weather,  the one thing I can appreciate is the comfort food that is ushered in with the chill in the air.   I love one-pot meals, mostly because I am lazy about washing dishes, but there is something rather "warm-fuzzy" inducing about a big pot of soup bubbling away... 
The great thing about soups and other meals of this sort is they are fuss-free and that is a prerequisite during my hectic fall schedule  (besides the fact that my beloved Buckeyes are on every Saturday and I'm not one to miss a game).  Another added bonus is you can make a big batch and freeze it for days when you just can't fathom the thought of breaking out a saute pan.

The variations on this are endless...  because it is fall I am using some root vegetables in the soup, however these vegetables can be changed out for any that you like.



Autumn Minestrone

• 8 cups vegetable or chicken stock
• 1 lg. Spanish onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 2 tbsp tomato paste
• 3 cloves garlic,  minced
• 1- 15oz can chopped tomatoes
• 1/4 cup olive oil
• 1 medium zucchini, chopped
• 1 med yellow squash, chopped
• 1/2 butternut squash, chopped & roasted
• 3/4 cup ditali pasta
• 1-  16 oz can kidney beans
• 2-3 tbsp flat leaf parsley, chopped
• 1/2 cup grated Parmesan
• kosher salt
• black pepper

1. Heat olive oil over medium heat in a large pot.  Add in carrots, celery and onion.  Cook until onions are translucent and carrots are slightly soft,  about 10-15 minutes.

2. Add garlic and cook 2 minutes.   Add tomato paste and cook for a few minutes.

3. Add chopped tomatoes, chicken or vegetable stock and kidney beans.  Season with salt & pepper.

4. Add zucchini, yellow squash, butternut squash and pasta.  Cook for about 10 minutes until pasta is al dente.

5. Remove from heat and stir in parsley.  Check for seasoning and add salt & pepper if necessary.

6. Sprinkle with grated parmesan when serving.