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)
Tag: soups and stews
Korean chicken ginseng, garlic, jujube, and sweet rice soup (samgyetang)
Details here: https://www.maangchi.com/recipe/samgyetang Based on our pantry, we used 1 large bone-in chicken breast and 2 chicken quarters (skin on and offal removed). We used a low-walled Dutch oven and cooked for a total of 50 mins (30 mins on medium-high, and 20 mins low-medium). (Apr. 2020)
Persian beef and yellow pea stew (khoresh gheymeh)
We tried this Persian Mama recipe and made a few modifications: http://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/. First, we used 1 lb beef chuck, cut into 1" cubes. Second, because we used ¾ cup standard supermarket split yellow peas, we skipped steps 3-4 and followed the Note instructions to boil for 2-3 mins, cool, and added in the last 20… Continue reading Persian beef and yellow pea stew (khoresh gheymeh)
Chicken cacciatore with mushrooms
We tried this recipe: https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine?smid=ck-recipe-iOS-share Based on our pantry, we used ½ cup dried shiitakes (instead of porcini) for the dried mushroom and corresponding 1 cup of mushroom soaking liquid. We also used 29 oz (two 14.5 oz cans) of no-salt diced tomatoes, which we pulsed in our handheld processors. We omitted much of the… Continue reading Chicken cacciatore with mushrooms
Chinese chicken and shiitake mushroom soup
We tried this recipe: https://www.simplyrecipes.com/recipes/chicken_soup_with_ginger_and_shiitake_mushrooms/ Our modifications: first, instead of chicken thighs, we used ½ chicken, which we carved into standard pieces (breast, thigh, drumstick) and did not cut into the bones. Our inspiration was this recipe: https://www.chinasichuanfood.com/chicken-mushroom-soup/ Second, I guestimated that 1 oz = 12 dried shiitakes, which we soaked in 3 cups boiling… Continue reading Chinese chicken and shiitake mushroom soup
Indian stewed split red lentils
We tried this recipe: https://www.cookstr.com/Indian-Recipes/Stewed-Split-Red-Lentils. We reduced the ghee from 1 Tbsp to 2 tsp. (Mar. 2020)
Filipino chicken tamarind soup (sinampalukang manok)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with some modifications. First, we cut 3 lbs chicken quarters (2 chicken quarters and 1 chicken thigh), skin removed. We left the skinned drumsticks intact, and we skinned and deboned the thighs, cutting them into bite-sized pieces. We lightly seasoned with salt, and we… Continue reading Filipino chicken tamarind soup (sinampalukang manok)
Cabbage, leek, and potato soup
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?smid=ck-recipe-iOS-share Our modifications: first, instead of trying to caramelize the cabbage in the pot, we followed a tip from a commenter and oven-roasted it. After preheating the oven to 425, we quartered, cored, and julienned the cabbage, then tossed in a little olive oil, with some salt and black pepper.… Continue reading Cabbage, leek, and potato soup
Quick rotisserie chicken and rice soup
We had half a rotisserie chicken leftover (about 2.5 lb), so we tried this quick and easy recipe: https://www.backtothebooknutrition.com/rotisserie-chicken-rice-soup/ Our modifications: first, we added 6 baby skin-on Yukon potatoes, cut into bite-sized pieces (4 pieces per potato) at the same time as the carrots. Second, for the liquid, we used 8 cups chicken stock (half… Continue reading Quick rotisserie chicken and rice soup
Celery and potato soup
We tried this recipe: https://cooking.nytimes.com/recipes/1016498-celery-and-potato-soup?smid=ck-recipe-iOS-share For the 7 cups liquid, we used 1 quart (4 cups) unsalted chicken stock, 1 cup chicken broth (salted), and 2 cups unsalted beef stock. We found straining the soup challenging, and we found the broth lacked viscosity afterwards. We garnished each serving with julienned celery, some celery fronds, and… Continue reading Celery and potato soup
