November – Vegetarian Chicken Broth

November – Vegetarian Chicken Broth

How can that be you ask? Of course this vegetarian broth isn’t actually made with chicken but it sure tastes a lot like it. Let me introduce you to parmesan broth. I first posted this recipe back in 2015 and think it deserves a repeat appearance before for the holidays. Those rinds make a vegetarian soup base brimming with umami, that fifth flavor that makes all the other flavors snap into focus.

My local deli sells pre-grated parmesan and I can pick up the rinds for a song. You may even be able to get them for free if you let your friendly deli manager know you want them. Don’t let them throw them out. Stock them in your freezer until you have enough to make this delicious broth. I keep several quarts of broth in my freezer.

Parmesan Rinds

Parmesan Rinds

There are other uses for them, in Italy they add a rind or two to minestrone soup for a flavor punch. I’ve also made a fantastic parmesan flavored olive oil, perfect for making salad dressings with an extra dose of umami. It’s also a nice idea for holiday giving.

Parmesan Olive Oil

My contribution to Thanksgiving dinner includes a vegetarian faux sausage and raisin dressing, this parmesan broth is a stand in for turkey stock.

Parmesan BrotFinished Parmesan Broth, cooling before straining

Parmesan Broth: (makes about 2 quarts)

  • 3 tablespoons olive oil
  • 1 yellow onion, quartered (no need to peel)
  • 1 head of garlic, halved crosswise (remove the outermost papery layer)
  • 1 bunch of fresh thyme
  • 1 bay leaf
  • 3-4 parsley sprigs
  • 1 teaspoon of black peppercorns
  • 1 cup dry white wine
  • 1 lb. of Parmesan rinds
  • 8-9 cups of water

Method:

  1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, thyme bay leaf, parsley and peppercorns. Cook, stirring often, until the onion and garlic are toasty brown about 5-10 minutes.
  2. Add the wine, bring to a simmer, and cook, scraping up any brown bit until the liquid is reduced by half, about 5 minutes.
  3. Add the Parmesan rinds and water to the saucepan, bring to a boil.
  4. Turn down the heat and simmer, partially covered, for 2 hours. Stir occasionally so the rinds don’t stick to the bottom of the pot.
  5. Strain through a fine mesh strainer.

Use immediately or store in the fridge up to four days. Freeze for longer storage. This recipe makes 7-8 cups of stock, depending on how reduced it becomes. You can easily double it if you have more rinds. I don’t salt when making the broth, the parmesan contains some natural salt so I add any additional salt when the broth is used.

Parmesan Broth

Parmesan Broth

I am taking this useful recipe to Fiesta Friday #303. Please do stop by Angie’s place for holiday recipe, decorating and travel ideas.  The co-hosts this week are Mollie @ Frugal Hausfrau and Antonia @ Zoale.com.

 

 

March – Deconstructed Wanton Soup

March – Deconstructed Wanton Soup

Why is this deconstructed? Because it has all the delicious parts of pork wanton soup, but without the wanton wrappers. Leaving those out makes it both gluten free and low carb. I was inspired by a recipe for egg roll soup and thought…why not wanton? This is a lighter version of regular wanton soup, without the wanton wrappers. It’s perfect when you want a quick, healthy, vegetable laden and warming bowl of soup for lunch or a light supper.

Deconstructed Wanton Soup

Ingredients:

  • 1/2 pound of ground pork
  • 1 tablespoon of neutral oil like grape seed
  • 2 medium carrots, shredded
  • 1 clove of garlic, minced
  • 1 teaspoon of fresh ginger, grated
  • 1 cup of shiitake mushrooms, stems trimmed and sliced
  • 1/2 bunch of scallions, sliced white and light green portions
  • 2 tablespoons of soy sauce
  • 1 tablespoon of fish sauce
  • 2 baby bok choy, rinced and sliced thinly
  • 6 cups of chicken broth
  • 1 tablespoon of toasted sesame oil for drizzling when serving
  • chopped cilantro for serving

Method:

  1. Heat the 1 tablespoon of neutral oil in a large stock pot or saucepan over medium heat and sear the ground pork until browned.
  2. Add the carrots, garlic, ginger, mushrooms and scallions. Saute until softened and fragrant.
  3. Add the chicken broth, soy sauce, and fish sauce.
  4. Bring to a simmer and add the bok choy, cook until softened, about 5 minutes. It should still be bright green. if the white stems are large, add them first and cook for a few minutes before adding the tender greens.
  5. Taste and adjust seasoning.
  6. Serve with a drizzle of sesame oil and a sprinkle of cilantro.

Deconstructed Wanton Soup with Wantons

If you want a heartier meal for dinner, extra bulk can be added with a few steamed wantons. A request from the husband when serving for dinner. I found the lighter version perfect for me.

I think the folks at Fiesta Friday would enjoy this, especially anyone wanting to cut down on the carbs. Angie hosts Fiesta Friday and this week her co-host isJhuls @ The Not So Creative Cook. It’s Fiesta Friday #270. Click the link to read interesting posts about cooking, crafts and gardening.

January – Curried Carrot Soup in the Electric Pressure Cooker

January – Curried Carrot Soup in the Electric Pressure Cooker

I couldn’t believe how flavorful, creamy, healthy, quick and easy this soup was to make in the electric pressure cooker. Mine isn’t an Instant Pot, which I know is all the rage. But it is very similar and works exactly the same way. You could, of course, make it on top of the stove. It will still be delicious and I will include directions for that as well.

This soup is dairy free, gluten free and vegetarian; qualifying it  it as vegan. The creaminess comes from coconut milk with additional richness and flavor from peanut butter. Curry paste and ginger add a touch of spice.

Curried Carrot Soup

Ingredients:

(serves 4 generously, 6 not so much)

  • 8-10 large carrots, peeled and coarsely chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, peeled
  • 1 inch piece of fresh ginger, peeled and coarsely chopped
  • 1 14-ounce can of coconut milk
  • 1 1/2 cups of vegetarian broth or water
  • 1/4 cup of peanut butter
  • 1 Tablespoon Thai red curry paste
  • Salt to taste
  • Chopped cilantro for serving

Method:

  1. For the electric pressure cooker – add everything to the pot and set the timer for 15 minutes. When done, let it cool down naturally for 10-15 minutes. Then carefully release the pressure. When cool, blend until smooth. Taste and season with salt to taste. Top with cilantro for serving
  2. For the stovetop – saute the onions and garlic in coconut or other oil until soft. Add the carrots, coconut milk, broth, ginger, and curry paste. Simmer gently until the carrots are very soft. Add the peanut butter and stir to melt it. Cool before blending smooth. Top with cilantro.

Curried Carrot Soup

I am going to take this soup to Fiesta Friday #260 hosted by Angie, the co-hosts this week are:

 Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup/

Without the chicken, this recipe is vegetarian and vegan. A delicious option if you have a dinner party with mixed eating preferences. Add the chicken to only a portion of the soup, a deli chicken would be easy and perfect. I had some sous vide chicken thighs in the fridge and added them at the end. The recipe also called for adding greens (kale or spinach), which I forgot to purchase at the market. So the picture doesn’t have greens. I am definitely making this again and will add them next time and take a picture. With the addition of a half-can of chickpeas, the leftovers were delicious the next day.

I consider this a pantry meal, most of the ingredients are already in my pantry and available for a quick meal. If you have greens and mint in your garden you are already perfectly positioned. No chicken, no problem. The original recipe didn’t include chicken. But check your freezer for a lone chicken breast that might be hanging around. Defrost it in the microwave, cut into cubes, and add it once the coconut milk and stock come to the simmer. If you have any salad greens in your fridge, use them as greens. Maybe some baby spinach? Arugula would be fine as well, shredded romaine…why not. If it is a cold and wet night, who wants to go to the store?

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Chicken Stew with Coconut and Turmeric

Ingredients:

  • 1/4 cup of olive oil
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 (2-inch) piece of ginger, peeled and finely chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) full-fat coconut milk
  • 2 cups of vegetable or chicken stock
  • 1 bunch of Swiss chard, kale, or spinach – stems removed, torn into bite sized pieces
  • 1 cup mint leaves, chopped for serving
  • Lime slice for serving
  • Optional whole fat plain yogurt for serving
  • Steamed rice, toasted pita, lavash or other flatbread for serving

Method:

  1. Heat olive oil in a large pot over medium heat. Add the garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until the onion is translucent and starts to brown a bit. That will take about 3-5 minutes. Be careful the garlic doesn’t brown.
  2. Add turmeric, red pepper flakes and chickpeas. Season with salt and pepper again. Cook, stirring frequently, until the chickpeas start to sizzle and brown and fry a bit in the spices and oil. I had to add a tiny bit more oil at this point. They will start to soften and break down, becoming brown and crisp. It will take about 5 to 8 minutes.
  3.  Remove about a cup of chickpeas and set aside.
  4. Add the coconut milk and stock to the remaining chickpeas in the pot. Bring to a simmer, scraping up any crusty bits that have formed at the bottom of the pot.
  5. Add your chicken if using.
  6. Cook, stirring occasionally, until the stew has thickened slightly and the flavors have come together., about 30-35 minutes. Taste and see if you need to add salt and pepper.
  7. Add greens and stir, making sure they are submerged in the liquid. Cook long enough for them to soften, which will depend on the type of greens you are using, about 3-7 minutes. Spinach and chard will soften much faster than kale.
  8. Divide among bowls and add the reserved chickpeas and mint, a wedge of lime, and a sprinkle of red-pepper flakes if desired. A dollop of whole fat yogurt with a dusting of turmeric would be nice as well.

 

Sous vide boneless chicken thighs

Spiced Chickpea Stew with Coconut and Turmeric

The recipe was adapted from the NY Times article, A Creamy Stew That’s Hearty and Virtuous.

I am bringing it to Fiesta Friday #253 to share with Angie and the gang. Click on the link to see all the wonderful ideas for holiday food, crafts and decorating. I am excited to be a co-host for the virtual party this week with Mila @ Milkandbun

I think the folks at Souper Sunday at Kahakai Kitchen will enjoy it as well. Follow the link for other soup, salad or sandwich ideas. Perfect for a casual Sunday dinner.  .Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.

October – Black Bean Chili in the Electric Pressure Cooker

October – Black Bean Chili in the Electric Pressure Cooker

I could have called this Instant Pot Black Bean Chili, that brand of electric pressure cooker has taken the internet and Pinterest by storm. But my electric pressure cooker is not an Instant Pot, although it works exactly like one. I got it before the craze hit, and it sat in the garage for several years, sadly unused. I was still terrified by the memories of my mothers old pressure cooker sizzling on top of the stove. I was afraid it was going to blow up at any moment, as children she gave us so many warnings to stay away from it. That fear has dissipated, modern electric pots are much safer. But I pull it out mainly for soups and stews, cold weather foods. During the summer it goes back into storage. I just can’t get behind all the Instant Pot recipes on Pinterest that don’t actually save you any time. I’d rather cook things on the stove, grill, or in the oven. There are additional flavors added with those methods. Why go through the trouble of pulling it out of the cupboard and having it take up space on your countertop? Just my rant.

But, beans are a different story and this recipe is a definite time saver. Why? Because you cook the dried black beans from scratch along with the chili. That’s right, no soaking. The whole thing, start to finish, takes an hour. You end up with both perfectly cooked black beans and a delicious chili. Now that is time saving! Even better, it is vegetarian, vegan, gluten free and delicious. All good, eh?

Personally I think this is a perfect meal for Halloween night.

I combined and modified two recipes into one for this dish. The first comes from A Pinch of Yum for instant pot pumpkin walnut chili and the second from Well Plated for Instant Pot Black Beans.

This recipe makes a lot, well over two quarts, so you will have plenty to share or stick in your freezer for nights you don’t want to cook. I love having that kind of meal insurance.

The Pinch of Yum recipe calls for adding 2 or 3 14-ounce cans of black beans at the end. 1 can of black beans is about 2 1/2 cups; 1 pound of dried black beans makes about 5 – 6 1/2 cups of cooked black beans. So I used 1 pound of black beans from the start, adjusting the liquid measurements. Well Plated called for 3 cups of water or broth to a pound of black beans. Using that recipe I found the beans were cooked perfectly, but a little dry to my taste. I wanted something more soupy. Adding a little extra liquid to the Pinch of Yum chili recipe adjusted for that.

There were some other modifications, I left out the bulgur wheat and the pumpkin in the Pinch of Yum recipe; mainly because I wanted something gluten free and didn’t have a can of pumpkin in the pantry (I may try that next time). Feel free to add a 14-ounce can of pumpkin puree at the end, please let me know how and if you like it. Everything is coming up pumpkin in October and November.

I did add the chopped walnuts for texture, they add a meatiness as well as extra protein to the chili. You only need to a salad for this to be a complete meal. Do use some of the recommended finishing options though.

So here goes!

Black Bean Chili

Ingredients:

  • 1 28-ounce can of chopped fire-roasted tomatoes
  • 1 onion, minced
  • 3 cloves of garlic, minced
  • 2 poblamo peppers chopped
  • 1 red pepper chopped
  • 2 chipotle peppers in adobo, chopped
  • 2 cups of walnuts, chopped
  • 1 cup of red lentils
  • 1 tablespoon cumin
  • 1 teaspoon of dried oregano
  • 1 tablespoon of chili powder, mild (or hot if that’s how you like it)
  • 1 tablespoon kosher salt
  • 1 pound of dried black beans
  • 8 cups of water

Method: 

  1. Rinse and pick over the black beans to make sure there are no small stones, drain.
  2. Dump everything in your pressure cooker and give it a stir.
  3. Set it to cook for 35 minutes once you get to high pressure.
  4. Let it release naturally for 25 minutes.
  5. Then release the rest of the steam.

Thin it out with extra water if it seems too thick. Check for salt.

Be sure to dress up the chili and finish it with shredded cheese, avocado, lime wedges, sour cream or plain yogurt, chopped cilantro, crumbled tortilla chips. Let your imagination go wild.

That’s all!

 

Black Bean Chili

Black Bean Chili

Black Bean Chili

This week I am co-hosting Fiesta Friday on Angie’s website. My partner co-host is Deb at Pantry Portfolio. 

Come join in the fun by checking out the posts by a group of talented cooks, gardeners and crafters. And please add your own, read the instructions for posting in order to be considered for the picks of the week.

Have a wonderful weekend everyone and thank you for reading.