Tag: soups and stews

Simple rotisserie chicken and pasta soup

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We did not follow a specific recipe this time, but we threw this together following our instincts. We used ½ a rotisserie chicken, from which we separated the meat from the carcass, loose bones, and skin. First, dice 2 to 3 celery stalks, 1 large carrot, and 1 medium onion. Second, heat 1 Tbsp olive… Continue reading Simple rotisserie chicken and pasta soup

Moroccan spiced lentil and chickpea soup (harira)

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We tried this recipe: https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira Although this recipe calls for 7 cups chicken broth, it could easily be substituted for vegetable broth to make the soup vegetarian. For the spices, we found it slightly underseasoned; we recommend adding 50% more harissa, cumin, and turmeric. (Sept. 2020)

Korean dumpling soup (mandu guk)

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This is a supreme shortcut version. We took inspiration from this recipe: https://mykoreankitchen.com/manduguk-korean-dumpling-soup/ Our modifications: first, for the broth, we combined 6 cups water with 1.5 tsp Better Than Bouillon beef concentrate (from a jar). When that came to a boil, we added 1.5 tsp soy sauce, 1 minced garlic clove, ½ tsp black pepper,… Continue reading Korean dumpling soup (mandu guk)

Pressure cooker beef stew

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We tried this recipe: https://www.wellplated.com/instant-pot-beef-stew/. Our minor modifications: first, we used brisket instead of chuck, which we cut into chunks and browned in four rounds of searing. Second, we used 4 medium carrots (about 2/3 lb) and 1 lb baby fingerling potatoes (which we left whole). Third, we did add the optional 1 Tbsp Worchestershire… Continue reading Pressure cooker beef stew

Italian mushroom ragu with pan-seared polenta rounds

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We modified a recipe from David Ruggerio’s Little Italy Cookbook. As a shortcut, we used a tube of premade polenta. First, in a 10" straight-walled stainless steel pan, heat 1 Tbsp olive oil on medium heat. Saute 4 shallots (diced) until fragrant, then added 1 lb (16 oz) cremini mushrooms (cut into ½" slices) and… Continue reading Italian mushroom ragu with pan-seared polenta rounds

Summer minestrone soup with zucchini, turnip, and basil

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We tried this recipe: https://cooking.nytimes.com/recipes/1016431-summer-minestrone-with-fresh-basil?smid=ck-recipe-iOS-share Our modifications: first, instead of canned cannelini beans, we used 1 ¾ cups homemade presoaked cannelini beans, which are not as fully cooked as the canned version (method here: https://piglettedc.tumblr.com/post/622117884905259008/quick-soaking-cannellini-beans-pressure-cooker). As a result, we added the presoaked cannelini beans earlier, at the same stage as the bouquet garni. Second, instead… Continue reading Summer minestrone soup with zucchini, turnip, and basil

Filipino minced beef with string beans (ginisang baguio beans)

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I first learned this recipe many years ago from a college friend. I misplaced her recipe, so we tried this one: http://www.russianfilipinokitchen.com/2014/07/30/sauteed-green-beans-with-ground-beef-filipino-style-ginisang-baguio-beans/ Our modifications: consistent with my friend’s recipe, we used ¼ cup white vinegar instead of water. We added the vinegar at the same time as the soy sauce, salt, and black pepper. Second,… Continue reading Filipino minced beef with string beans (ginisang baguio beans)

Ethiopian mild yellow split pea stew (kik alicha)

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We made one of our favorite dishes. Details here: https://www.yummly.com/recipe/Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837?utm_source=android-app&utm_medium=pinterest&utm_term=Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837&utm_campaign=app-social-recipe#directions This recipe easily could be vegetarian, but we used 3 cups chicken broth in lieu of 3 cups water and ¾ tsp salt. We skipped the jalapeño. We found the end result too liquidy, and we had to strain the final dish before serving it… Continue reading Ethiopian mild yellow split pea stew (kik alicha)