Archive for the ‘soups and stews’ Category

h1

moroccan roasted vegetable soup

March 14, 2018

just adding this one ingredient (ras-el-hanout – a moroccan spice blend that’s complex and amazing) to a basic roasted vegetable soup is a total game-changer.

+

roast one full cookie sheet of chopped veggies (I did carrots, parsnips, sweet potatoes, red potatoes, whole cloves of garlic, and butternut squash) coated in olive oil

roast an onion, too, or chop it raw and saute it in a soup pot or dutch oven.

when soft, add the roasted veggie chunks and a bunch of stock or broth of some kind, whatever you have in the house. also add ras-el-hanout to taste. the original recipe calls for a tablespoon, but my blend is very spicy with tons of cayenne, and barely a teaspoonful was enough.

when everything is totally soft, after simmering for a while, blend the soup and serve.

you can top with plain yogurt, and/or fresh mint.

+

adapted by friedsig from the bbc

+

almost exactly the same as the vegetable soup i normally make, but the simple addition of ras el hanout makes it taste totally new again. if you’re bored of the same old veggie soup you always make, definitely give this a try! i always make curried red lentil and squash soup, but coconut milk is getting really pricey, and this is a great alternative!

this is one of my newest vegan soup favorites. i will 100% be making this again soon.

Advertisements
h1

15-minute broccoli, spinach, and green curry coconut soup

January 21, 2018

green curry paste (1T-1/3c, depending on your preference)
one can of coconut milk
3 cups of water
a pound of broccoli florets, chopped
a handful to baby spinach leaves
fresh cilantro leaves (coriander leaves)
salt and pepper

stir-fry the curry paste
if you’re using real Thai green curry paste, DON’T use a third of a cup unless you have a steel stomach – start with a tablespoon and add more later if it needs it
if the paste is thick, add a little water

when fragrant, add the water and chopped broccoli stems, and boil about five minutes

add the rest of the broccoli, salt and pepper, turn down the heat, and simmer until soft, about ten minutes

add the coconut milk, simmer another few minutes

turn off the heat

add the spinach leaves and cilantro

blend, adjust seasoning to taste

can top with crispy fried scallions if you’re feeling fancy, or a scoop of plain yogurt, but it’s great just as is

+

modified from epicurious

+

really fantastic. if you love the flavor of cilantro more than you love broccoli and spinach, it’s a great way to get all your veggies. it takes just as long to cool the soup for blending as it does to cook it.

again, seriously be careful how much curry paste you use – i’m in so much pain from heartburn. but the flavor is amazing. perfect way to use up those curry paste packets i’ve had sitting in the pantry for a year. i definitely recommend this recipe.

h1

choucroute garnie (sauerkraut and smoked sausage stew)

December 24, 2017

it’s great to have a hearty stew in the wintertime. i love my friend eli’s version of kapusta. but my new favorite pork and sauerkraut wintertime stew is choucroute. (thanks for the recipe, mom!)

here’s my version – a small-ish version. i’ll also include the version you’ll want to make for a crowd.

friedsig’s choucroute

– 1 lb smoked sausage or other smoked meats like smoked pork chop, plus whatever leftover bacon or other meat you have in the house
– 1 large red onion
– 2 sweet red apples
– half a small jar of sauerkraut, homemade or store-bought
– half a small head of red cabbage, mince

– cup or two of white wine, like Riesling
– cup or two of chicken stock, veg stock, or pork stock

in a tea ball or cheesecloth:
– 0.5 t each of juniper berries and whole peppercorns
– 1.5 bay leaves
– pinch of caraway seeds
– 2 cloves
– 2 smashed cloves of garlic

1. (optional) in a large pot or dutch oven, pre-cook the meat, depending on what you use. if using bacon, cook that. if using smoked sausage or pork chops, brown them. no matter which meat you use, remove meat and set aside.
2. in that same large pot or dutch oven, saute your onion in lard, bacon grease, or some neutral oil like canola. when soft, add the whole spices and apple and raw cabbage. after a few minutes, add all the rest of the ingredients, including the meat. simmer for hours.
3. separately, boil up some potatoes. serve choucroute with boiled potatoes and whole-grain mustard.

+

you can add any meat from short ribs to hot dogs. try varying the meats, adding a pound or two of each kind. check out the epicurious choucroute garnie for a crowd with six pounds of meat:

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1 teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

you can also try serious eats‘ version, which calls for 7 pounds of meat, or jacques pepin‘s version with 8 lbs of meat, including hot dogs.

no matter what meat ends up in your choucroute, it’s great served with potatoes, or crusty bread and mustard, or even plain pasta or couscous or rice.

h1

carrot stew (qorma-e-zardak)

January 6, 2017

super simple and healthy stew from afghanistan. this recipe comes from the book afghan food and cookery by helen saberi.

8 oz split yellow peas
2 medium onions, peeled and finely chopped
1/4 c veg oil
1 lb carrots, peeled and diced
2 tomatoes
1 tsp turmeric
1 clove garlic, peeled and crushed
1/4 c sugar
salt and black pepper
1 tsp vinegar

soak the peas in a little warm water for a half hour or so before cooking.

fry the chopped onion gently in the oil until golden brown and soft. drain the peas and add to the onion. now add enough water to cover and bring to a boil. add the other ingredients, adjusting sugar to taste. stir well and cook slowly, stirring from time to time, until the carrots and split peas are cooked, adding extra water if the stew becomes too dry.

+

from the book afghan food and cookery by helen saberi

h1

creamy mushroom soup

June 2, 2016

shoutout to one of the most important things on the planet:
public libraries.

thanks to them, i have access to the new 1,000 page cooking bible “the food lab” written by seriouseats.com’s j. kenji lopez-alt. this caught my eye right away.

creamy mushroom soup by seriouseats.com’s lopez-alt

2 lbs mushrooms, cleaned and sliced 3/4 in thick
4 T unsalted butter
1 large leek, white and pale green parts only, split in half and cut 3/4 in thick
1 medium onion, finely sliced
2 t fresh thyme leaves
3 T all purpose flour
1 cup milk
4 cups homemade or low-sodium canned chicken or veg stock
2 bay leaves
salt and pepper

1. set aside 1 c mushrooms. melt 3 T butter in a dutch oven or soup pot over med-high heat. add remaining mushrooms and cook, stirring occasionally, about 10 min til they begin to brown and have given off their liquid. add leeks, onions, and half the thyme, stirring frequently, til veggies are soft, about five min.

2. add flour and cook, stirring constantly, til flour is absorbed, about 30 seconds. stirring constantly, slowly pour in milk, followed by stock. add bay leaves, bring to boil, reduce heat to maintain simmer, cover, and cook, stirring occasionally, til liquid is thickened, about 10 minutes. discard bay leaves.

3. in batches, transfer mixture to blender, or use immersion blender.

4. melt the remaining T of butter in a pan and cook the reserved 1 c mushrooms til deep brown, about 10 minutes. add remaining thyme. garnish each bowl with these mushrooms.

+

recipe taken from the food lab by j. kenji lopez-alt.

+

really easy, quick soup. highly recommended.

h1

roasted cauliflower and carrot soup

May 29, 2016

1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), cut into 1/2-inch pieces (2 cups)
1 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso (less for more powerful miso – i did about 2 T red miso)
1 small (or half of a large) head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, more to taste

toast coriander seeds (dry pan, medium heat) 2-3 min. coarsely crush in mortar and pestle.
roast cauliflower and carrots on 425.
add oil to pan, caramelize onion, add garlic.
add veggies, coriander, salt, and 6 c water. simmer fifteen minutes.
remove soup from heat, blend, and stir in lemon zest and juice just before serving. top with cayenne or hot sauce, and maybe a little heavy cream.

+

or (their version)

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

+

modified from the new york times

+

 

solidly decent soup. i have been on a curried red lentil, squash, and coconut soup kick lately, so this tastes surprisingly simple. i roasted the cauliflower and served it with a little hot sauce. i recommend it.

h1

guinness beef stew with potatoes

February 7, 2016

not a bad way to spend a lazy cold weekend when you want the oven on all day. this soup is everything you are picturing – rich, hearty, and dark. it’s the only meaty dish dark enough to rival my vegan chipotle chocolate chili.

 

1 cup homemade chicken stock
1-3 lbs. boneless beef chuck roast, or any stew beef cut into smallish stew-y bits
3 large carrots, one just cut in half, and 2 cut into large dice
2 parsnips, one just cut in half, and one cut into large dice
8 oz – 1 lb small, waxy potatoes
4 peeled medium onions, 2 cut in half, and 2 cut into large dice
3 crushed cloves of garlic
1 oz bittersweet chocolate (about a small handful)
2 bottles or cans of dark, rich beer, like a stout or porter
sprigs of fresh thyme, parsley, and bay leaf (optional)
1 T fish sauce
1 T worcestershire sauce
1 T soy sauce
handful of flour
neutral veg oil, like canola
salt and pepper

preheat oven to 275. heat a dutch oven over medium-high heat on the stovetop, with a T or two of veg oil. wait til it’s hot. brown meat over a medium-high flame, about 10 min, turning regularly.

remove meat. add just the halved carrot, onion, and parsnip, along with garlic, and brown 4 min or so.

lower heat and add stock, beer, fish sauce, soy sauce, worcestershire, and herbs.

cut meat into stew-sized pieces and roll in flour. add to dutch oven, and bake the whole thing partially covered for 30 minutes. then stir, and bake for another 30 minutes.

then add potatoes and bake for another 30 minutes.

on the stovetop, saute the diced carrots, parsnips, and onions. skim any fat on top of the stew, and remove the herbs and the halved vegetables. add diced sauteed veggies to the stew and cook for an additional 45 minutes, or until everything is tender. the lid can be removed for the last 20 minutes.

garnish with parsley, or with sour cream, or hot sauce and tons of crusty bread.

 

+

recipe by serious eats: serious eats guinness beef stew & adapted by sig at friedsig

+

good, solid stew recipe, but boring enough that i got tired of it before it was gone. good for a “meat and potatoes” kind of person, but there was nothing super exciting about it to me, so i gave the rest to someone (who liked it a lot). maybe it needs something sour to cut the heartiness a little? it smelled great as it was cooking, though, and was really not bad at all.