Category Archives: Soup/Stew

Mexican Stew with Chicken and Shrimp

This is a yummy, one pot meal that is a bit reminiscent of a deconstructed paella… I have delicious sauce that I serve with yummy chicken and shrimp…

2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
2 garlic cloves, peeled
1 jalapeno chili, sliced in half and deseeded
1 medium onion, chopped
½ teaspoon nutmeg
1 teaspoon salt
1 cup fish stock
½ cup heavy cream
1 tablespoon olive oil

Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.

Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep aside.

1 pound chicken thighs, skin off with the bone
3 to 4 links chorizo, casings off and crumbled
1 pound medium shrimp
2 tablespoons extra light olive oil
1 tablespoon butter
Salt
2 teaspoons cumin seeds, ground
1 medium yellow onion, chopped
3 garlic cloves, chopped

Heat a heavy saucepan with the olive oil and butter. Brown the chicken thighs on high heat on both sides, for about 3 to 4 minutes on each side. Sprinkle salt on both sides. Take the chicken out and add the chorizo and sauté on medium heat for 2 to 3 minutes. Add the cumin seeds, onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the chicken back to the pan and the tomato sauce. Bring to a boil and simmer with the lid on for 20 minutes. Take the lid off and check for seasonings. Add the shrimp right before serving. Cook for 3 to 4 minutes making sure shrimp does not overcook. Serve with arugula rice.

Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes

2 pounds chicken thighs, boneless, skinless
1 egg, beaten
½ cup all purpose flour, seasoned with salt and pepper
2 tablespoons extra virgin olive oil and more if needed
2 tablespoons duck fat
2 cups Cremini mushrooms, sliced
1 medium onion, sliced
1 fennel bulb, sliced
2 tablespoons fresh thyme
Salt
4 cups chicken broth

Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.

4 to 5 medium potatoes, cut into quarters

Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.

2 tablespoons extra virgin olive oil
1 tablespoon duck fat
1 to 2 teaspoons salt

Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.

Serve with the stew.

Miso Ramen with Pork Broth

This dish is definitely a labor of love. I love eating a steaming hot bowl of ramen noodles and love to go eat it at Ippudo in NYC. It is the ultimate comfort food for me. Well, I got it in my mind to replicate the dish… it was quite an adventure from going to the Asian store and getting all the ingredients to finding pork bones… I went to three different stores to find the neck bones… it was all worth it as in the end I had a delicious broth and a yummy bowl of ramen. I made extra broth and froze the rest…

Pork Broth

1 to 2 pounds pork neck bones
Preheat oven to 400 degrees F, preferably on convection heat.
2 teaspoons instant dashi granules
1 tablespoon tamari
4 tablespoons red miso paste

Transfer the bones to a line cookie sheet and roast in oven for 45 minutes to an hour or till the bones are golden brown. Transfer to a stock pot and cover with water, at least 10 to 12 cups. Bring to a boil and simmer for 3 to 4 hours, adding water as needed. Skim any brown stuff that comes up to the surface. Turn the heat off and take all the bones out and let cool. Strain the broth and return to the stock pot, you should have about 8 cups broth. Bring to a boil and add the dashi granules, tamari and miso. Mix well and simmer for 10 minutes. Taste the broth and keep aside.

Take the meat off all the bones and shred and keep aside.

4 eggs

Place the eggs in a small saucepan and cover with the eggs with water. Bring to a boil and cover with the heat off. Let sit for 5 minutes and take the eggs out and place under cold running water. Un peel and keep aside.

1 bunch Chinese Broccoli, stems chopped off and chopped
2 tablespoons extra light olive oil
3 cloves garlic, chopped fine
Salt

Heat a wide frying pan with the oil. Add the Chinese broccoli and sauté on high heat for minute. Add the garlic and salt and continue sautéing for 5 to 6 minutes. Check for seasonings and keep aside.

Dried ramen noodles, enough for 4 people, cooked according to package directions.
4 green onions, chopped
½ cup cilantro, chopped
1 bunch enoki mushrooms, end cut off
Nori strips (dried seaweed)

Place the noodles in all four bowls. Top with enough of the very hot broth. Cut the eggs in half and place on top, sprinkle with a bit of salt. Add a bit of pork meat in all. Add the Chinese broccoli, the green onions, cilantro and mushroom in all the bowls. Top with cilantro and serve.

Rajma with Cilantro and Dill (Red Kidney Beans Stew)

2 cups dry red kidney beans
6 cups water
1 medium onion, chopped
3 garlic cloves, chopped
3 inches ginger, chopped
1 14.5 oz can chopped tomatoes
2 teaspoons salt
1 teaspoon turmeric
2 teaspoons cumin seeds
2 teaspoons coriander powder
½ teaspoon cayenne pepper
2 tablespoons butter or ghee
½ cup fresh dill, chopped
1 cup fresh cilantro, divided in 2 bunches and chopped
2 teaspoons garam masala

For this recipe you either need a pressure cooker or a slow cooker.

In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro. Place the lid on top and cook on high heat till the pressure cooker gives out steam. Lower the heat and cook for 2-3 hours. Turn the heat off and open the lid. Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle. Add the remaining cilantro and garam masala. Check for seasonings and serve with rice.

Chicken Stew with Spinach and Mushrooms

Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…

1 pound chicken thighs, with or without bones, skinless
1 cup all purpose flour
2 teaspoons salt
1 teaspoon pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 small bunch of fresh thyme
½ cup pancetta, chopped
1 10 ounces Cremini mushrooms, sliced
1 medium yellow onion, chopped
3 garlic cloves
½ cup tomato sauce, homemade or store bought
2 cups chicken broth
Salt
6 ounces baby spinach
½ cup fresh parsley, chopped

Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.

Chicken and Bean Pasta Stew- One Pot Meal!

Yummy, hearty stew with chicken thighs and beans… I flavored it with some pancetta and decided to make it a one pot meal by adding the pasta to the mix!

2 tablespoons olive oil
4 to 5 chicken thighs, bone in with skin
Salt
Pepper
½ cup pancetta, chopped
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
3 large carrots, chopped
2 celery stalks, chopped
2 tablespoons all purpose flour
1 can cannellini beans
4 to 6 cups chicken broth
½ pound pasta
Salt
Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

Roasted Cream of Tomato Soup with Basil

This is a quick, delicious soup to make in this weather. Don’t buy the canned variety- this is much better and yummier… Wait till you see what I served with the soup.. yup, grilled cheese sandwiches- a kicked up version!

2 cups cherry tomatoes
Drizzle of extra virgin olive oil
Salt
3 garlic cloves, skin on
1 large yellow onion, skin on, cut in half

Preheat oven to 400 degrees F.

Place the tomatoes, garlic and onion onto a lined cookie sheet. Drizzle olive oil and salt. Mix well and roast in oven for 40 minutes. Take out of the oven and let cool.

1 28 ounces San Marzano tomatoes
1 cup chicken or vegetable broth
1 cup basil
½ cup half and half
Salt

Transfer the roasted vegetables, canned tomatoes, broth and basil to a powerful blender. Blend till a smooth consistency is reached. Take out of the blender and transfer to a saucepan. Bring to a boil and simmer with lid closed for 20 minutes. Take the lid off and check for seasoning and add salt. Turn heat off and add half and half. Check for seasonings and serve warm.

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