Category Archives: Soup/Stew
This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…
- 4 to 5 medium sweet potatoes, skin pierce with a fork
Preheat oven to 400 degrees F.
Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 chipotle pepper, chopped
- 2 tablespoons brown sugar
- 3 cups chicken broth
- ¼ cup half and half
- ¼ cup milk
- Zest of a lime
- Juice of half a lime
Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.
Smoked Paprika and Cranberry Compote
- 1 cup fresh cranberries
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ cup brown sugar
- ½ cup cilantro, chopped
Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.
2 tablespoons extra light olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 green chili, chopped
1 medium tomato, chopped
1 cup channa dal, rinsed and soaked in water
2 cups water
2 teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 teaspoon garam masala
Juice of one lime
1 teaspoon ghee or oil
1 teaspoon cumin seeds
5 to 7 curry leaves
1 teaspoon garam masala
½ cup fresh cilantro, chopped
Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the lime juice and check for seasonings.
In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.
This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 4 dates, pitted and chopped
- 1 tablespoon harissa paste
- 1 tablespoon tomato paste
- 2 tablespoons all purpose flour
- 2 large carrots, chopped
- 1 large yellow pepper, chopped
- 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
- 1 cauliflower head, cut into small florets
- 1 14 ounces can of chickpeas, rinsed and drained
- 3 to 4 cups water or vegetable broth
Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.
- ½ cup green olives, chopped (I used olives stuffed with garlic)
- ½ cup parsley, chopped
- ¼ cup golden raisins, chopped
- Zest of one large lemon
Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.
This recipe is inspired by a bengali fish curry. It doesn’t have any tomatoes or yogurt as a base for the gravy. It is mostly flavored with spices including mustard seeds and onion seeds- which is one of my favorite combinations. It is quite simple and quick to make…
- 2 pounds fish fillets, (any white fish will do)
- Juice of one lemon
- 1 teaspoon turmeric
- 2 teaspoons salt
Marinate the fish fillets with the lemon juice, turmeric and salt.
- 4 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 teaspoons kalonji (onion seeds)
- 2 tablespoons garlic, grated
- 2 tablespoons ginger, grated
- 2 medium yellow onions, chopped fine
- 2 teaspoons coriander powder
- 1 bay leaf
- 2 cups water, fish or chicken broth
Heat a non stick pan with the 2 tablespoons coconut oil. Saute the fish pieces briefly on high heat. Keep aside. Add the leftover oil from the non-stick pan to a saucepan and add the remaining coconut oil. Heat the pan and add the mustard and onion seeds on medium heat. Saute for a minute. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the onions, coriander powder and bay leaf. Saute for 4 to 5 minutes. Add the liquid and salt and bring to a boil. Add the fish pieces and simmer for a few minutes till the fish is cooked through but not over done. Check for seasonings and serve with rice.
Great healthy way to start off the new year!
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 3 to 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 3 to 4 medium yellow potatoes, cut into 1 inch pieces
- 2 medium turnips, cut into 1 inch pieces
- 3 to 4 large carrots, peeled and cut into 1 inch pieces
- 1 can chickpeas, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 cup green olives, sliced
- ½ cup dried apricots, sliced
- ½ cup slivered almonds
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 2 tablespoons dried mint, crushed
Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.
- 3-4 pounds whole chicken, the breast taken apart
- 1 large onion, cut into half
- 3 carrots, sliced
- 4 garlic cloves, with skin on
- 1 cup dill
In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer removing the foam off the top periodically. Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.
Cool the broth off and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.
Strain the broth and smash all the vegetables with the back of a ladle and strain as well. Taste the broth and add salt if needed.
- 1 packet Manischewitz Matzo Ball Mix
Follow the recipe to make the matzoh balls. Also add the following:
- 1 small shallot, grated
- 1 garlic clove, grated
- 2 tablespoons dill, chopped fine
Mix the shallot, garlic and dill into the matzoh ball mix and cook according to the directions.
- 2 carrots sliced in rounds
- 2 teaspoons dill, chopped
- 1 cup shredded chicken
Bring the broth to a boil and add the carrots and chicken.
Add the cooked matzoh balls to the broth and taste for seasonings. Add the dill right before serving.
- 12 ounces jumbo shrimp, deveined and shelled
- 1 tablespoons extra virgin olive oil
Heat a large saucepan with the olive oil. Saute the shrimp on high heat for 30 seconds on each side. Sprinkle salt and take out onto a lined platter. Cut each shrimp into three and keep aside.
- ¼ cup pancetta, chopped
- 2 large shallots, chopped
- 2 large garlic cloves, chopped
- ½ cup carrots, chopped
- 3 sprigs fresh thyme
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- ½ cup white wine
- 1½ cups seafood or shrimp broth
- 1½ cups low-fat milk
- ¼ cup half and half
- Juice of half a lemon
Add the pancetta into the same saucepan and sauté over medium heat for 2 to 3 minutes. Add the shallots, garlic and carrots. Saute for another 2 minutes. Add the thyme and tomato paste and cook for 2 minutes. Add the flour and cook for another 2 to 3 minutes. Add the white wine and scrape off the brown bits from the bottom. Add the broth and milk. Whisk the liquid on high heat and bring to a boil making sure all the lumps are smoothed away. Lower the heat and cook for 10 to 15 minutes. Add the shrimp pieces and cook for 2 to 3 minutes making sure the shrimp is cooked. Add the half and half and turn the heat off. Check for seasonings and add salt if necessary. Add the lemon juice and serve hot with crusty bread.