Chicken Stew


Today is my birthday and I am celebrating it the best way I know how, playing in the kitchen coming up with a new recipe.  This is an upgrade to your basic chicken soup, the addition of the tomato puree gives the dish a deeper flavor.  Hope you like it.

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Ingredients:

1 stock celery, chopped

½ red pepper, chopped

¼ Anaheim pepper, chopped

1/3 jalapeno pepper, chopped

½ yellow onion, chopped

1 large zucchini, chopped

5 carrots, sliced (I leave the skin on)

5 white potatoes, chopped (cook for 1 minute in the microwave to soften)

5 boneless, skinless chicken thighs

4 tbsp. olive oil

1 tbsp. cumin

1 tbsp. ginger

Salt and pepper to taste

1 tsp. garlic, chopped

1 qt. chicken broth

1 can chopped tomatoes (puree in a food processor)

2 tbsp. cilantro, chopped

Directions:

Cook the chicken in a skillet with 2 tbsp. of olive oil, season with salt, pepper, cumin and ginger. Cook until juices run clear.  Remove to a cutting board to rest.  Chop the chicken into bite size pieces after it has rested.  In a stock pot over medium heat add 2 tbsp. of olive oil and heat.  Add the celery, red pepper, Anaheim pepper, jalapeno pepper, and yellow onion.  Season the stew with pepper, salt, cumin and ginger.  Stir until the onions soften.  Add the carrots continuing to stir often.  Add the chopped garlic, potatoes and stock.  Bring the mixture to a boil then reduce the heat to a simmer.  Re-season as needed and to your taste.  After simmering for 20 minutes add the zucchini, chick peas and pureed tomatoes.  Stir and simmer for another 10 minutes.  At the end add the chicken and serve topped with cilantro.

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Ten Bean Soup


Ten Bean Soup

I must be crazy making a bean soup on such a hot day.  Oh well that’s what central A/C is for.  This is a real comforting soup that would be great all by itself or with some good crusty bread.  I was going to make this in the crock pot but decided to do it on the stove.  I like having more control when cooking beans.

Ingredients:

8 cups water

2 cups beans, dried

1 tbsp. olive oil

1 tomato chopped

½ yellow onion chopped

Mediterranean seasoning to taste

2 smoked ham hocks

½ lb. baby carrots

salt

Directions:

In a large stock pot combine the water and beans.  In a skillet heat the olive oil and add the onion and tomatoes, season with the Mediterranean seasoning to taste.  Cook until the tomatoes begin to breakdown then add to the soup.  Add the ham hocks to the skillet and brown on all sides then transfer to the soup.  Heat the soup at high temperature until it reaches boil.  Turn the heat down to simmer, cover and cook for about ½ hour then add the carrots.  Continue to cook, check the soup often until you get the texture you like.  Season the soup with Mediterranean seasoning and salt to taste.  Remove the ham hocks and take any meat from them.  Chop the meat into small pieces and return the meat to the soup.

Lentil Soup with Chorizo from Jar of Salt


Lentil Soup with Chorizo from Jar of Salt

As part of my week to pay homage to my fellow bloggers I decided to make lentil soup with chorizo by Jar of Salt.  Well I was very pleased that this is one of the recipes I chose for this week.  The flavors that the chorizo give this soup is so delicious.  I did serve this with baked corn tortillas brushed with olive oil and toped with parmesan cheese.

I would strongly suggest you make this soup, it is large with flavors.  Check it out Jar of Salt at http://jarofsalt.com/2012/05/05/from-the-kitchen-lentil-soup-with-chorizo/.

Tomato Soup


This is the first time I have ever made tomato soup and it will not be the last.  I am a humble man but this soup is out of this world.  Do yourself a favor, make it and make some croutons to add to it.  I love it when it comes together.

Tomato Soup

10 Roma tomatoes

Olive oil

1 Red pepper

1 Serrano red pepper

1 Zucchini, chopped in large chunks

1 Yellow squash, chopped in large chunks

½ Red onion, chopped

2 tsp. Cumin

2 tsp. Paprika

Salt and pepper to taste

2 tbsp. Coconut oil

1 28 oz. can Tomato sauce

1 can 13.66 oz. Coconut milk

Fresh oregano, parsley, and basil, chopped

Directions:

Coat the tomatoes, red peppers, and Serrano pepper with oil and place on a baking sheet.  Put under the broiler, stirring often and broil until the skins start to turn black.  Remove them from the broiler and let cool.  Remove as much of the skin from the tomatoes, red pepper and Serrano as you can.  Roughly chop the mix and put aside.

In a stock pot over medium heat place 1 tbsp. of the coconut oil in the pan and add the tomatoes and any juice, red pepper, and Serrano.  Season the tomato soup with salt, pepper, 1tsp cumin, and 1 tsp. paprika.  Cook until the tomatoes begin to break down.  Add 1 can of tomato sauce and simmer for 20 minutes.  Using an immersion blender blend until the tomato soup is smooth.  Check for seasoning, (if the soup needs some sweetness add a handful of raspberries and blend till smooth.  Let the soup simmer for 5 minutes while you cook the vegetables.  Add as much coconut milk to make a smooth soup (your preference on how much).  I used all of the coconut milk.

Vegetables

Heat 1 tbsp. of the coconut oil in a skillet over medium heat.  Add 1 tsp. of cumin and paprika and heat, stirring constantly for about one minute.  You should be able to smell the spice.  Add the red onion and cook until the onion is becoming soft.  Add the zucchini and yellow squash.  Cook until the vegetables are al dente.  Check for seasoning and add salt and pepper if needed.  Remove from the heat.

To serve, place a large ladle of soup in a bowl, top with the chopped herbs and the vegetables.  You could add croutons if you choose.

Soup and illness


After spending the last six days suffering with the flu, I have a greater appreciation for the value of a good soup when your not feeling well.  Not only was soup one of the only things I felt like eating it was comforting.  It could be the steam of the broth or the warmth of the large mug I use to serve it or just my imagination that it made me feel a little better for a moment.  We never know when we will become ill so always freeze at least a serving of any soup you make for the emergency of dealing with the flu.

Here are some good soup recipes:

Vegetable soup

 

 

 

 

Pea soup

 

 

 

 

More from my Blogging Friends, check these out.

Beef Stew

Roasted Tomato and Garlic Soup

Fassolada

Napa Cabbage and Ground Turkey Soup