We had 1 lb of minced bison and a large head of red cabbage in our pantry, so we tried this recipe: http://www.food.com/recipe/cabbage-and-ground-beef-soup-339284. Our modifications: we used ¼ bunch minced parsley in lieu of celery, increased the beef broth to 6 cups, added 1 chopped tomato, ½ tsp cumin, a dash crushed red pepper, and… Continue reading Minced beef and red cabbage soup
Tag: soups and stews
Palestinian beef and cauliflower stew (tabikh zahra)
Recipe from The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt, with some modifications. The cookbook is available on Amazon here: The Gaza Kitchen: A Palestinian Culinary Journey https://www.amazon.com/dp/1935982230/ref=cm_sw_r_cp_awd_UmLjxbD2FAAEH This dish involves two parts: First, make the maraqa (basic spiced beef broth): Pat dry a 1 lb piece of beef (here, bone-in beef shank), sprinkle… Continue reading Palestinian beef and cauliflower stew (tabikh zahra)
Japanese-style beef and potatoes (nikujaga)
We often increase the minced beef to 1 lb based on our pantry and sometimes add one additional small carrot. Recipe here: http://www.splendidtable.org/recipes/japanese-style-meat-and-potatoes (Jan. 2016) Note: This recipe is flexible and can be modified. For ex, we have used ¼ cup sake instead of white wine. We also have used a mix of daikon (½… Continue reading Japanese-style beef and potatoes (nikujaga)
Vegetable pasta soup
This is a simple chicken broth-based soup recipe from Food Network. It calls for orzo or any small pasta; we used ditalini. This easily can be vegetarian if you use vegetable broth in lieu of chicken broth. We also added a dash of crushed red pepper, bay leaf, 3 sprigs thyme, 1 tsp dill, 3… Continue reading Vegetable pasta soup
Palestinian pumpkin and red lentil stew (ari’ w adas)
Using a large Dutch oven, sauté one chopped onion in 2 Tbsp olive oil until tender and fragrant. Add 6-7 cups peeled and chopped pumpkin or butternut squash (here, the latter), lightly season with salt and black pepper, and sauté for about 3 mins. Add 1 cup of drained and rinsed red lentils and 6… Continue reading Palestinian pumpkin and red lentil stew (ari’ w adas)
Korean sliced rice cake soup (dduk guk)
This is a favorite from my childhood. I made this recipe from Maangchi, but I used skirt steak instead of brisket: http://www.maangchi.com/recipe/ddukguk. I modified by sautéing the beef strips before adding the hot water and garlic (but see Note below). I also used black sesame in lieu of toasted nori. We also have added a… Continue reading Korean sliced rice cake soup (dduk guk)
Rosemary white bean soup
We tried this recipe from Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.html. Instead of 1 lb dried white cannellini beans, we used 4 cans of cannellini beans (13.5 oz each, drained and rinsed). After pureeing the soup, we found its texture too thin. We added two cans of chick peas (drained and rinsed), a dash of marash pepper, and… Continue reading Rosemary white bean soup
Korean slow-cooked beef bone soup (seolleong tang)
It took nearly all day to make, and the broth isn’t as milky-white as at restaurants, but it still is tasty. The secret, I learned midway, is to keep the soup at a roiling boil, not at a simmer. We served this with short-grain rice and thin wheat noodles (Korean somyun or Japanese somen), garnishing… Continue reading Korean slow-cooked beef bone soup (seolleong tang)
Greek chicken stew with cauliflower and olives
Recipe here: http://cooking.nytimes.com/recipes/12308-greek-chicken-stew-with-cauliflower-and-olives. Instead of ½ tsp cinnamon, we used ¼ tsp each cinnamon and nutmeg, and we added a bay leaf. We served this with Greek spinach rice with dill (spanakorizo); recipe here: http://piglettedc.tumblr.com/post/114321759431/greek-spinach-rice-with-dill-spanakorizo-recipe. (Nov. 2015)
Roasted turkey matzoh ball soup
We decided to use our leftover turkey to make one of our favorite soups. We generally followed the recipe in my blog: piglettedc.wordpress.com/2015/03/25/chicken-matzoh-ball-soup-recipe-from/. However, we made a few adjustments: first, in lieu of a whole chicken, we used the carcass from our 14 lb Thanksgiving roast turkey. Second, because the turkey broth flavor seemed thin,… Continue reading Roasted turkey matzoh ball soup
Cooking Adventures 