Andrea Meyers » Soups & Stews

Moroccan Chicken Soup

Andrea — Mon, 01 Feb 2010 15:15:44 +0000

I had one last butternut squash in the kitchen waiting to be used and this soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients. The recipe comes from one of my favorite everyday cookbooks, The Essential EatingWell Cookbook, which is full of healthy and mostly easy-to-prepare meals.

The original recipe calls for red bell pepper, but since peppers aren’t in season and are horribly expensive right now, I used mushrooms instead. If you have any peppers left from the summer garden in your freezer, those would work well, too.

MOROCCAN CHICKEN SOUP

Adapted from The Essential EatingWell Cookbook. [review]

Makes 6 servings.

Equipment

medium bowl
large pot with lid

Ingredients

1 tablespoon sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
16 ounces (454 g) boneless, skinless chicken breast, cut into 1/2-inch strips
1 tablespoon extra-virgin olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 teaspoon saffron threads, crushed (optional)
1/4 teaspoon cayenne pepper
1 cinnamon stick
6 cups (~1.4 liters) homemade chicken stock or reduced-sodium broth
6 ounces (~170 g) peeled diced butternut squash
4 ounces (113 g) white mushrooms, diced
2 carrots, grated
2 tablespoon lemon juice
1/4 cup chopped fresh mint (or parsley)

Preparation

1. Combine the paprika, cumin, and coriander. Place cut chicken strips in the medium bowl and toss with 1 tablespoon of the spice mixture.

2. Heat the olive oil in the pot over medium heat. Add the chicken and cook until browned, about 3 to 4 minutes. Transfer to a plate.

3. Add the onions and garlic to the pot and cook, stirring, until softened, about 5 minutes. Add the saffron, cayenne, cinnamon stick, and the rest of the spice mixture. Cook, stirring, for 1 minute.

4. Add the broth, squash, and the chicken. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

5. Add the mushrooms and carrot and simmer until the vegetables are tender and the chicken is cooked through, about 5 minutes. Discard the cinnamon stick. Stir in the lemon juice. Ladle the soup into bowl and garnish with the mint.

More Healthy Soups

More Chicken Soup Recipes From Around the Blogs

Rasa Malaysia – Tom Kha Gai (Thai Coconut Chicken Soup)

Viet World Kitchen – Chicken Pho Noodle Soup (Pho Ga)

Kalyn’s Kitchen – Chicken Barley Soup

The Perfect Pantry – Avgolemono (Chicken Soup with Rice and Lemons)

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Mexican Spiced Butternut Squash Soup with Beans and Corn

Andrea — Thu, 21 Jan 2010 06:00:00 +0000

Michael isn’t a huge fan of butternut squash, but if you browse my archives you’ll see that I have quite a few butternut squash recipes. You might even think I am torturing my poor husband with all the butternut squash, but really I’m not. The sweetness of butternut squash just doesn’t appeal to him, so I try to find ways to spice it up and make it savory. Every once in a while another of my butternut squash soup experiments catches him by surprise and he’ll say he likes it and asks me to make it again. This soup is one those.

I wanted a squash soup with Mexican flair, so I used some of our favorite spices, beans, and corn, and garnished the servings with cilantro and avocado. I held back a little on the chipotle powder since the boys were going to eat it and I didn’t want the soup to be too spicy for them, but if you like the smoky chipotle flavor you could add a little more to taste, or even use a couple chipotles in adobo.

The sweet potato goes in toward the end so it cooks through but still maintains a tender, chunky texture, which we think is a plus.

MEXICAN SPICED BUTTERNUT SQUASH SOUP WITH BEANS AND CORN

Makes about 4 quarts.

Equipment

baking sheet, lined with foil
6-quart heavy bottom pot with lid
immersion blender or regular blender

Ingredients

2 (1-pound/454 g) butternut squash, peeled, halved lengthwise, seeds removed
1-1/2 cups (360 ml) water
1 tablespoon + 1/2 teaspoon kosher salt, divided
3 tablespoons olive oil
2 medium onions, chopped
2 cups frozen corn kernels, divided
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon annatto powder
1/4 teaspoon chipotle powder
7 cups (1.68 liters) vegetable stock
1 (15-ounce/425 g) can black beans, drained and rinsed
1 (15-ounce/425 g) can garbanzo beans, drained and rinsed
1 large sweet potato, peeled, cut into 1/2-inch pieces

GARNISHES
cilantro
avocado chunks

Preparation

1. Preheat the oven to 400° F/200° C.

2. Brush some of the olive oil on the lined baking sheet. Place the squash halves cut side down on the sheet and roast in the oven, turning once, until tender and light brown, up to 45 minutes. Cut the roasted squash into 3/4-inch pieces.

3. While the squash roasts, prepare the rest of the ingredients. In the large pot, heat 2 tablespoons olive oil. Add the onions, 1-1/3 cups of the corn, garlic, chili powder, annatto, cumin, and chipotle powder. Sauté until the onions are tender, about 8 minutes. Add the cooked squash and vegetable stock, then bring to a boil. Reduce heat and simmer for about 30 minutes.

4. Use the immersion blender to puree the soup in the pot (or blend it in batches in the regular blender, then return to the pot). Add the beans, potato, and remaining corn. Simmer until the beans and potato are cooked through, about 12 minutes. Add a little more vegetable stock if the soup is too thick. Add salt to taste. Serve hot with garnishes.

More Winter Soup Recipes

More Squash Soup Recipes From Around the Blogs

eCurry – Ginger Squash Soup

Jane Spice – Creamy Red Kuri Squash Soup with Cinnamon

The Perfect Pantry – Butternut Squash, Apple, and Vadouvan Soup

Mediterranean Cooking in Alaska – Spicy Squash Soup

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The Daring Cooks Make Steamy Kitchen’s Pho Ga

Andrea — Wed, 14 Oct 2009 04:01:52 +0000

The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

I was excited to see that Jaden would be our host for the October Daring Cooks challenge, especially since I finally got to meet her at BlogHer Food, but when I scrolled down and saw we would be making pho (pronounced “fuh?”) I almost got week in the knees. I’ve eaten pho at Vietnamese restaurants but have never made it at home, and none of my family had ever tasted it. I couldn’t wait to give them a taste of this soup that won my heart long ago.

Jaden gave us two options for making the pho: follow the recipe in her book (a shortcut version, see below), or follow the recipe on her blog (making stock from scratch). I chose to follow her scratch recipe because this is a Daring Cooks challenge, after all, though since I regularly make chicken stock and always have some in the freezer, I would probably choose the shortcut version for everyday meals.

Finding and selecting ingredients for Asian food can sometimes be a challenge, even in our large metropolitan area with representatives from just about every nationality on the planet. This time I stood in our large local international grocery store gazing at no less than 12 different brands of fish sauce but couldn’t find the star anise to save my life. Fortunately Jaden’s advice on how to buy fish sauce helped. Look for fish sauce that is colored like tea, not like Coca Cola, because the really dark stuff is inferior quality, and her favorite is Three Crabs Brand of fish sauce. While searching for Three Crabs Brand I also saw One Crab Brand, Two Crabs Brand, and Five Crabs Brand, and then there was Squid Brand and a whole bunch of others. I stood in the store aisle giggling as I looked at all the bottles and people probably thought this chick was nuts. I did finally find a bottle that said Three Crabs Brand in tiny print under a picture of three green crabs, so hopefully this is the right stuff. In any case it tastes better than other fish sauce I’ve tried, which sometimes just smell rancid, so I’m sticking with this one for now.

The spices for pho broth remind me of autumn, though I could eat this comforting soup any time of year.

We skipped the Sriracha and hoisin sauce accompaniments, just wanting to taste the unadulterated soup, though Michael did pile on one whole red jalapeno fresh from our garden. It turned out to be a spicy little devil that left him huffing and puffing while slurping and complaining about how he’s lost his chile eating mojo. Poor guy.

Jaden also gave us an optional sweet challenge, and I was very tempted to make her chocolate wontons, but for some reason sweets have not agreed with me lately and I decided I must reluctantly decline on those. They do look gorgeous and would make an easy and delicious cocktail party dessert.

Thanks to Jaden of Steamy Kitchen for hosting this month and for generously sharing the recipes from her new book. Her pho recipe won my family over and Michael said I can make this any time.

To see all of the pho and sweet wontons, visit The Daring Kitchen Blogroll and the Daring Bakers Gallery at Foodgawker.

STEAMY KITCHEN’S PHO GA

Adapted from The Steamy Kitchen Cookbook by Jaden Hair.

Makes 4 large servings.

Equipment

frying pan
6-quart pot with lid
tongs
strainer, sieve or colander
bowls for serving

Ingredients

BROTH
2 tablespoons whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
1/2 onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tablespoons sugar
1 to 2 tablespoons fish sauce (Jaden recommends Three Crabs brand.)

ACCOMPANIMENTS
16 ounces (500 g) dried rice noodles (about 1/4 inch/6 mm wide)
2 cups (200 g/7 ounces) bean sprouts, washed and tails pinched off
fresh cilantro (coriander) tops (leaves and tender stems)
1/2 cup (50 g/2 ounces) shaved red onions
1/2 lime, cut into 4 wedges
Sriracha chili sauce
hoisin sauce
sliced fresh chili peppers of your choice

Preparation

1. BROTH: Heat a dry frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3 to 4 minutes. Immediately spoon out the spices to avoid burning.

2. In the 6-quart pot, add the homemade stock, chicken breast, onion, ginger, sugar, fish sauce, and toasted spices and bring to a boil.

3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.

5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

6. Prepare the noodles per directions on the package.

7. TO SERVE: Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.

8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Previous Daring Challenges

You can find all of my previous challenges in the Daring Challenges tag list.

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Irish Beef Stew

Andrea — Tue, 17 Mar 2009 14:02:56 +0000

Beef stew is one of my favorite comfort foods, both for the wonderful flavor and the ease of preparation. I saw this recipe at Epicurious a couple years ago and then saw Elise’s notes on how they used some red wine and Guinness Stout in place of some of the beef stock, an idea that definitely appealed to me. For my own touches, I added a pound of beef soup bones for extra flavor, used Yukon Gold potatoes instead of russet, and of course used fresh thyme from our garden. Though it’s not strictly traditional, this recipe has become a St. Patrick’s Day tradition for our family, a stew we look forward to every year.

IRISH BEEF STEW

Makes about 4 quarts/liters.

Equipment

8-quart heavy pot with lid
6-quart heavy pot

Ingredients

1/4 cup (60 ml) canola oil
1-1/4 pounds (567 g) stew beef, cut into 1-inch pieces
1 pound (454 g) beef soup bones (Ask your local butcher.)
6 large garlic cloves, minced
6 cups (1.44 liters) beef stock or canned beef broth
1 cup (240 ml) dry red wine
1 cup (240 ml) Guinness Stout
2 tablespoons tomato paste
1 tablespoon raw sugar
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme, rinsed (I drop it in whole and remove the stems later.), or 1 tablespoon dry
2 bay leaves
2 tablespoons butter
3 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces (I don’t peel, but you can if desired.)
1 large onion, chopped
2 large carrots, scrubbed and cut into 1/2-inch pieces (I don’t peel, but you can if desired.)
kosher salt
fresh ground pepper
2 tablespoons chopped fresh parsley

Preparation

1. In the 8-quart pot, heat the canola oil over medium-high heat. Add the beef soup bones and the meat. Cook until brown on all sides, about 5 minutes. Add the garlic and cook for another minute.

2. Add the beef stock, wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves, then stir. Bring to a boil, then reduce heat to medium-low. Cook covered at a simmer for about 1 hour.

3. While the soup simmers, melt the butter in the 6-quart pot. Add the prepared potatoes, onion, and carrots. Saute until the vegetables are golden, about 20 minutes. Turn off the heat and set aside until the soup has simmered for 1 hour.

4. Remove the bones from the stew. Add the potatoes, carrots, and onions. Simmer uncovered until the vegetables and beef are tender, about 40 minutes. Remove the bay leaves and thyme stems, then skim the fat off the surface. Season to taste with kosher salt and fresh ground pepper.

5. Ladle soup into bowls, sprinkle fresh parsley on top, then serve.

Make Ahead Notes

You can make this up to 2 days ahead of time. Skim the cold fat off the top before pouring into the pot. Bring to a simmer and serve.

More Soup and Stew Recipes

More Irish Stew Recipes From Around the Blogs

Closet Cooking – Irish Lamb Stew

Family Cooking with Chef Mom – Irish Stew of Ballymaloe

FatFree Vegan Kitchen – Irish White Bean and Cabbage Stew

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Source: adapted from Simply Recipes who adapted from Bon Appetit

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Spicy Red Lentil and Tomato Soup

Andrea — Tue, 17 Feb 2009 17:13:28 +0000

Lentils are one of my favorite comfort foods, and when I need a little warmth and comfort I’m very likely to walk into the kitchen and make a pot of mujaddarah, my favorite lentils and rice. Lentils are a powerhouse of nutrients, including protein, iron, fiber, folate, and thiamine, plus they are inexpensive, making them a great pantry staple. I keep bags of dried brown and red lentils on hand to take care of my cravings and I’m always on the lookout for another delicious way to enjoy them.

I spotted the original recipe for this soup (they call it chili) in Wegman’s Menu Magazine, a seasonal publication by my favorite grocery store, and I made a large batch of the soup on a cold, wintry day with a few changes to suit our palates. We used olive oil instead of butter, skipped the cornstarch, and came up with our own list of garnishes we like on top. I enjoyed the aromas and snuck a nibble here and there while cooking, then I knew we had a winner when Michael said I could make this any time. We even got a thumbs up and request for a second helping from our six-year-old son.

SPICY RED LENTIL AND TOMATO SOUP

Makes about 12 cups.

Equipment

2 quart sauce pan with lid
6 quart stock pot with lid
immersion (stick) blender or regular blender

Ingredients

2 cups (340 g) red lentils, picked through to remove any stones
6 cups (1.44 liters) water, divided
3 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
4 cloves garlic, minced
1 (14.5 ounce/411 g) can diced tomatoes
4 cups (960 ml) vegetable stock
1 tablespoon hot sauce (or more to taste)
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon chili powder

GARNISH
chopped cilantro
plain yogurt (or vegan substitute)
salt to taste
hot sauce

Preparation

1. In the 2 quart pot, add the lentils and 4 cups of the water. Bring to a boil, then turn off the heat. Allow the lentils to sit covered for about 20 minutes to absorb water.

2. While the lentils rest, heat the olive oil in the 6 quart pot. Add the onions, and cook, stirring, for about 2 minutes, until they are soft and glisten, but not brown.

3. Add the celery and garlic and cook for 5 minutes until soft. Add the tomatoes and cook for 5 minutes.

4. Add the vegetable stock, 2 cups of the water hot sauce, turmeric, cumin, cayenne pepper, salt, pepper, and chili powder. Cover and bring to a simmer.

5. Add half the lentils and liquid to the pot. With the immersion (stick) blender or regular blender, puree the remaining lentils and liquid, then pour into the pot. Cook at a simmer for another 15 minutes.

6. To serve, ladle into bowls and add garnishes.

More Recipes With Lentils

More Red Lentil Recipes From Around the Blogs

A (Life) Time of Cooking – Spicy Rustic Red Lentil Soup

La Tartine Gourmand – Curried Winter Squash Soup with Red Lentils, Coconut Milk and Clams

Appetite for China – Red Lentil and Tofu Curry

Veggie Meal Plans – Red Lentil Hummus

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Source: adapted from Wegman’s Menu Magazine

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Carrot Ginger Soup and a Giveaway

Andrea — Thu, 15 Jan 2009 07:00:27 +0000

While the boys played I whipped up this carrot ginger soup yesterday for dinner. Michael was late getting home, saw the pot sitting on the stove, peered in and looked very skeptical. He stuck a finger into the cold soup to taste it and still didn’t look convinced. After I warmed it up and swirled in the yogurt, he said it tasted great and polished off two bowls, as did our six-year-old. I really like how light it is. Use the freshest, juiciest carrots you can find because they will give the soup so much more flavor.

The recipe comes from Entertaining Simple by Matthew Mead. The book helps beginning hosts plan several basic types of parties (brunch, cocktail, summer barbecue, holiday open house, coffee house, etc.) and comes complete with menus, recipes, and serving and decorating suggestions. This ginger carrot soup recipe is part of the brunch party menu. A weekend brunch is one of my favorite types of parties to host because it is such a casual, relaxing time. Comfort foods rule the menu and it’s generally easy prep work.

I have one copy of this handy book to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite type of party to host or attend. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Friday January 16, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

WINNER: Congratulations to Anya, comment #11, the winner of the book!

[Updated November 23, 2009.]

CARROT GINGER SOUP

Adapted from Entertaining Simple, by Matthew Mead.

Makes about 8 servings.

Equipment

5 or 6-quart pot with lid
immersion (stick) blender or regular blender

Ingredients

6 tablespoons (84 g) unsalted butter
1 large yellow onion, chopped
1/4 cup peeled grated fresh ginger
3 cloves garlic, minced
7 cups (1.6 liters) vegetable stock or chicken stock
1 cup (240 ml) dry white wine
1-1/2 pounds (680 g) very fresh carrots, peeled and cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon curry powder
salt to taste
fresh ground black pepper to taste

GARNISH
plain yogurt or heavy cream
snipped chives
chopped parsley

Preparation

1. In the pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently.

2. Add the stock, wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.

3. Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches.

4. Season with the lemon juice and curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.

Other Soup Recipes

More Carrot Soup Recipes From Around the Blogs

Kitchen Parade – Laura’s Carrot Soup

Karina’s Kitchen – Vegan Carrot Soup

Food and Other Musings – Carrot Soup with Orange and Tarragon

A Life (Time) of Cooking – Spicy Parsnip and Carrot Soup

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Squash Soup with Saffron and Ginger and Hugs for Barbara

Andrea — Sun, 07 Dec 2008 15:35:12 +0000

I first found Barbara of Winos and Foodies through her Taste of Yellow event, a celebration of surviving cancer. Barbara really tugged at our hearts with her determination to beat cancer and for taking positive steps to raise cancer awareness, and many of us have participated in Taste of Yellow for the past two years.

Barbara is fighting again with a massive round of chemotherapy, and she’s got a long road ahead. Bron of Bron Marshall and Ilva of Lucullian Delights organized some virtual hugs for Barbara as a way for us to let her know we support her, even if we can’t be there in person. For my hug, I wanted to send Barbara some comfort food: a squash soup with saffron to lift her spirits and fresh ginger for her appetite. This vegan soup calls for light coconut milk though you can use soy milk if you prefer, and yes, the cilantro is optional.

Bron and Ilva are keeping track of all the hugs for Barbara, so please visit them for links to all the posts. And make sure you read Barbara’s touching post with her thanks.

More Squash Recipes

SAFFRON SQUASH SOUP

Makes about 2 quarts.

Equipment

baking sheet lined with foil and coated with cooking spray
5-6 quart pot with lid
immersion (stick) blender (or regular blender)

Ingredients

3 pounds (~1.5 kilos) butternut squash
2 tablespoons olive oil
1 large onion, finely chopped
2 leeks (white parts only), finely chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/2 teaspoon ground nutmeg
1 teaspoon saffron
1 tablespoon chopped cilantro leaves (optional)
14 ounces (400 mil) light coconut milk
16 ounces (~500 mil) homemade vegetable stock
2 bay leaves

Preparation

1. Preheat the oven to 400° F/200° C.

2. Wash the outside of the squash and split it down the middle from top to bottom. Scoop out the seeds and stringy bits and set aside. (I save the seeds for planting.) Place the squash inside part down on the prepared baking sheet and roast until the skin is browning and feels soft under slight pressure.

3. While the squash roasts, warm the olive oil in the pot over medium high heat. Add the onions, leeks, garlic, and ginger and cook for a few minutes until the onions and leeks are soft and translucent. Turn off the heat and cover until the squash is ready.

4. Remove the finished squash from the oven and cool for a few minutes, then scoop out all the flesh. Add to the pot along with the nutmeg, saffron, and cilantro (optional). Cook and stir for a few minutes until the squash starts to mix in and the nutmeg and saffron become fragrant.

5. Add the coconut milk, vegetable stock, and bay leaves and bring to a boil. Turn back the heat and simmer for about 15 to 20 minutes.

6. Take soup off the heat. If you have an immersion (stick blender), run that around the soup for about 30 seconds to puree some of the chunky pieces. If you do not have an immersion blender, pour about 2 cups of the soup into a blender jar and puree, then pour back into the pot and stir well. Serve with salad and sliced baguette for dipping.

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Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils

Andrea — Thu, 13 Nov 2008 20:49:12 +0000

Our kitchen counter is covered with five different types of squash, a few steps up from our normal routine of acorn and butternut squash. On my last squash run, I came home with sweet dumpling, delicata, buttercup, acorn, and butternut and plans for all of them, mostly revolving around roasting and soups. And of course I wanted some photos of the squash pile.

Though it’s only November, the temperatures have been chilly and my soup cravings kicked in right away. The thoughts of a comforting bowl of squash soup came to me almost constantly until I finally broke out the slow cooker one evening before going to bed and left the stew to cook overnight. The house smelled fantastic when we woke up in the morning and this made a perfect stew that I even enjoyed for breakfast this morning.

It’s hearty, filling, and healthy with plenty of protein and no added fat, and preparation couldn’t be easier. I soaked the garbanzos for 12 hours then tossed the ingredients into the slow cooker and turned it on Low and left it for about 10 hours. Because slow cookers vary in cooking temperature, keep an eye on the stew and test the beans for tenderness. One of my favorite things about this stew is the opportunity to play with various combinations of spices, and I put together a list of recommendations below, and of course if you come up with some great spice combinations for the stew, please share in the comments!

Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils

Adapted from EatingWell.

Makes 8 servings.

Equipment

5 to 6 quart slow cooker
medium bowl or pot with lid or pressure cooker

Ingredients

3/4 cup (113 g) dried garbanzo beans
2-1/2 pounds (1.134 kilos) butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and sliced into rounds
1 large onion, chopped
1 cup (170 g) red lentils
32 ounces (~1 liter) vegetable stock or broth
2 tablespoons tomato paste
1 tablespoon peeled minced fresh ginger
1-1/2 teaspoons ground cumin
1/4 teaspoon saffron or achiote
1/4 teaspoon freshly ground pepper
1 teaspoon salt
2 ounces (59 mil) lime juice

GARNISH
roasted unsalted peanuts, chopped
fresh cilantro leaves, chopped

Preparation

1. SOAK (choose your method): (No Heat) Pour the dried garbanzo beans into the medium bowl and add water until it is 2 inches (5 cm) above the beans. Allow the beans to soak for 12 hours. Drain and rinse well. (Heat) Boil beans in a heavy pot for three minutes. Remove from heat and set aside for 2 hours, covered. Drain the water and rinse well. (Pressure) Put the beans in pot with water and bring to pressure and cook for 5 minutes. Remove the pot from heat and allow the pressure to drop naturally. Drain the water and rinse well. (Note: Follow the manufacturer’s directions for pressure cookers.)

2. SLOW COOK: Add the beans, squash, carrots, onion, lentils, vegetable broth, tomato paste, ginger, cumin, saffron, ground pepper, and salt to the slow cooker pot. Cover and cook on low for 8 to 10 hours or high for 6 to 8 hours. If your pot has an automatic high/low setting, use that and cook for 8 hours.

3. Stir in the lime juice then serve in bowls, topping each with chopped peanuts and cilantro leaves.

Other Spices to Use

Moroccan: Cumin, chili powder, ground cinnamon, garlic, ground cloves

Indian: Curry powder or garam masala

Mexican: Cumin, chipotle powder or chili powder

More Soup and Stew

More Squash Soup Recipes From Around the Blogs

White on Rice Couple – Truffled Butternut Squash Soup

La Tartine Gourmand – Curried Winter Squash Soup with Red Lentil, Coconut Milk, and Clams

Karina’s Kitchen – Curried Butternut Soup

Mediterranean Cooking in Alaska – Spicy Squash Soup

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New England Clam Chowder

Andrea — Mon, 19 May 2008 10:33:20 +0000

New England clam chowder ranks in my Top 10 list of comfort foods, and it’s one of my favorite things to order in seafood restaurants. Recipes for clam chowder are hotly contested, and if you get into a discussion about chowder with New Englanders you are likely to get a wide variety of opinions on what is the best clam chowder. When I fix this soup I feel like I’m back in Maine, and that’s good enough for me; serve it en boule and I think I’ve died and gone to heaven.

This recipe starts with cooking some bacon, then sautéing onions in the bacon drippings, cooking it all with clams, clam juice or stock, potatoes, thyme, and bay leaf, and then adding the clams and corn and thickening it all up with some heavy cream. This chowder doesn’t require loads of salt because of the bacon, plus canned clams are kept in brine, and the stock will be salted as well, so I use a light hand with the salt. I almost always use more than the amount of bacon specified in a recipe because I love my bacon. I confess I had a 12-ounce package and it all went into the pot for this chowder. All that flavor gets into the onions and then the flour soaks up some of it and it infuses the potatoes and mixes with the clams and creates a thing of beauty. We only have bacon a few times a year, so by golly I’m going to enjoy it!

If you are a die-hard steam-your-own-clams type, then by all means go for it. If we lived right on the coast and could get them fresh all the time, I would probably steam them myself, but canned minced clams are more economical for us, so that’s what we use.

Fresh herbs add to the flavor, and bay and thyme are traditional herbs to add to clam chowder. Adding parsley during the last few minutes adds a bit of fresh flavor that balances the woodiness of the bay and thyme. The parsley and thyme came from my indoor garden, and hopefully in a few years my little bay laurel tree by the window will have grown some more and I will pick the leaves to toss into the pot for soups like this, but right now he’s still a little guy with just a few leaves so I use dried. I’m hopeful he’ll survive the next couple years as Monkey Boy (toddler) and Top Gun (almost 4) like the leaves, and I found Monkey Boy chewing on one this week!

This is my contribution to this week’s edition of Weekend Herb Blogging, a weekly event founded two years ago by the wonderful Kalyn of Kalyn’s Kitchen. This week’s host is Cate of Sweetnicks, so check out the blog next week for the round-up!

P.S. I made that little boule using the instructions in Artisan Bread in Five Minutes a Day. Post on that coming soon!

[Updated December 9, 2009.]

NEW ENGLAND CLAM CHOWDER

Equipment

5 to 6-quart pot or Dutch oven with lid

Ingredients

4 slices (or more) thick-cut bacon, cut into 1/4-inch pieces
1 large yellow onion, diced
2 tablespoons unbleached all-purpose flour
16 ounces (472 ml) clam broth
4 medium Yukon Gold potatoes (about 1-1/2 pounds), scrubbed and diced medium
1 large bay leaf
1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
3 (6.5-ounce/184 g) cans minced clams, strained, reserving the juice
1 cup fresh or frozen corn kernels (135 g), thawed if from frozen
16 ounces (472 ml) heavy cream
2 tablespoons minced fresh parsley leaves, plus more for garnish
sea salt to taste
fresh ground black pepper

Preparation

1. Warm the pot over medium heat and fry the bacon until the fat renders and the bacon starts to crisp. Add the onion and cook until it’s translucent. Stir in the flour and cook it until the mixture is lightly browned and has a slightly nutty flavor. If you can still taste flour, it’s not ready.

2. Gradually whisk in clam broth and the reserved clam juice from clams. Add potatoes, bay leaf, and thyme. Simmer until the potatoes are tender, about 10 minutes. (Optional: Mash the potatoes a bit with a potato masher to help thicken the soup even more.)

3. Add the clams, corn, cream, parsley, salt (taste first, may not be necessary) and ground pepper to taste. Bring to a simmer. Remove from heat and serve garnished with parsley and oyster crackers or in a bread bowl.

Other Comforting Soup Recipes

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Slow Cooker Black Bean Soup with Five Peppers and Ham

Andrea — Sun, 11 May 2008 21:06:01 +0000

It’s May and I want to dream about picnics and cooking outdoors. We thought summer was well on it’s way when temperatures climbed into the 80s a couple weeks ago, then we were startled with the cold front that came through yesterday bringing lots of rain and dropping temperatures back into the 40s. Everything is damp and the chill in the air makes for perfect soup weather, especially if it’s a little spicy like this one I warmed up for lunch. It tastes great with a slice of cornbread on the side or crumbled in the bowl, and makes me feel all warm inside. I needed that pick-me-up as I watched a river run through our backyard, cutting a swath in the garden. At least it wasn’t in the house! Maybe the mud pit will dry out enough that we can finish planting this weekend.

I like to make this soup in the slow cooker because it is so easy for a busy day, or even for overnight. The ham bone goes in for lots of flavor, but if you want a vegan option then skip the bone and use a rich homemade vegetable stock instead of water. Also, if you add the salt late rather than the beginning of the cooking process, the beans will be more tender, so hold that salt!

I almost forgot! Susan of Food Blogga is hosting a great event in honor of National Osteoporosis Awareness Month called “Beautiful Bones,” promoting calcium-rich foods that fight osteoporosis. My soup has calcium-rich black beans, tomatoes, and black pepper. If green or spicy peppers were rich in calcium this would be even better! Make sure you visit her blog for the round up in early June.

Do you like this recipe? Here are some others you might like!

Slow Cooker Four Bean Baked Beans

Slow Cooker Cuban-Style Black Beans

Michael’s Vegetarian Chili

Andrea’s Red Rice and Beans

Equipment

4 to 6-quart pot
6-quart slow cooker

Ingredients

16 ounces dry black beans
2 quarts water
bone from a large ham
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, minced
1 anaheim pepper, minced
2 chipotle peppers, minced
1 red onion, finely chopped
2 large tomatoes, cut into chunks (or a 15-ounce/434 g can of diced tomatoes with the juice)
1 teaspoon chili powder
6 cloves garlic, minced
water, enough to just cover the other ingredients
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Preparation

1. The night before you make the soup, pick through the beans and remove any bad ones. Put the beans into the pot and add 2 quarts of water. Remove the beans that float. Allow to soak overnight. Drain.

2. Place the ham bone in the bottom of the slow cooker pot. Add the soaked beans, all the peppers, onion, tomatoes, chili powder, and garlic. Add water, just enough to cover everything. Put on the lid and cook on high for about 6 to 7 hours or on low for 9 to 10 hours, until the beans are tender.

3. About 1 hour before serving, add the salt and fresh ground pepper. Stir and put the lid back on.

4. Turn off the heat and ladle into bowls. Serve with cornbread.

Variations

Vegan: Omit the ham bone and use a rich vegetable stock instead of water.

Crisper peppers: The peppers and onions will be very soft after a long cooking time. If you prefer a bit more snap in your soup, hold them until the last hour or so of cooking.

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