thesoupfairy: (spices)
Spicy Romaka Chicken

This is the maka version of the Spicy Romano Chicken i had at Johnny Carino's the other night.

Prep: 10 minutes
Cook: 30 minutes
Servings: 6 servings

Ingredients
  • 3 boneless skinless chicken breasts

  • salt and pepper to taste

  • 1 pound pasta of your choice (i've used bow-ties and whole-wheat penne)

  • 5 tablespoons butter, divided

  • 8 ounces fresh mushrooms, stems discarded, caps sliced

  • 3 cloves garlic, roughly chopped

  • 1 red bell pepper, chopped

  • 4 green onions, white and green tops

  • 1 cup sun dried tomatoes, dry packed, cut into strips

  • 1 can artichokes packed in water, chopped

  • 1 pint heavy cream

  • 1/2 cup shredded romano cheese

  • salt, black pepper, and cayenne pepper to taste


Directions

Heat the broiler and broil salted and peppered chicken breasts 4-6 inches from heat for 6-7 minutes, then turn and broil another 8 minutes or so until internal temperature reaches 160°F.

Meanwhile heat a pot of salted water to boiling and cook pasta according to package directions. When pasta is done, drain and toss with 2 tablespoons butter.

Melt 3 tablespoons butter in skillet and sauté mushrooms, garlic, and bell pepper.

When chicken is done, slice thinly or dice and add to skillet.

Add green onions, sun dried tomatoes, and artichokes to skillet. Continue to sauté until everything is heated through and onions have wilted.

Add heavy cream to skillet and simmer, stirring frequently, until reduced by almost half, about 7 minutes. Add romano and stir until melted. Season with salt, black pepper, and cayenne pepper to taste. Serve immediately.
thesoupfairy: (Default)
The raita and naan recipes are over here.

Curry Paste

Store this paste in your fridge. It gives an amazingly rich flavor. If you can't find the curry leaves in a local store, you can get them here.

Prep: 5 minutes
Cook: 10 minutes
Makes: about 1 cup

Ingredients
  • 1/4 cup whole coriander seeds

  • 2 tablespoons whole cumin seeds

  • 1 tablespoon whole fennel seeds

  • 1 tablespoon whole fenugreek seeds

  • 2 dried red chiles

  • 2-3 curry leaves

  • 1-1/2 teaspoons chili powder

  • 1-1/2 teaspoons ground turmeric

  • 2 tablespoons wine vinegar

  • 1/2 cup olive oil


Directions

Grind whole spices (seeds, chiles, leaves) into a powder. Transfer to a bowl and add the ground spices, use a fork to mix the spices together. Add the wine vinegar and stir to a thick paste. Add 1/2 cup plus 2 tablespoons water and stir to form a paste.

Heat 1/2 cup oil in a small skillet or a wok and stir-fry the spice paste for about 10 minutes or until all the water is absorbed. Allow to cool slightly before spooning into airtight jars.

Smooth the top of the curry paste, then heat another 2 tablespoons oil in a clean pan and carefully pour on top of the paste in the jar to help prevent mold while refrigerated.


Saffron Rice

This delicious rice will make everybody happy. My whole-grain-resistant husband loved it!

Prep: 5 minutes
Soak: 20 minutes
Cook: 30 minutes
Stand: 5 minutes
Servings: 6

Ingredients
  • 2-1/2 cups brown rice (basmati if you can find it)

  • 3 cups water

  • 3 green cardamom pods

  • 2 whole cloves

  • 1 teaspoon salt

  • 3 tablespoons milk

  • 1/2 teaspoon saffron


Directions

Wash rice in cold water. Soak in fresh cold water for 20 minutes.

Drain soaked rice and place in a saucepan. Pour in the water. Add the cardamom, cloves, and salt. Stir, then bring to a boil. Lower heat and cover tightly, and simmer for 15 minutes.

Meanwhile, place the milk and saffron in a microwave-safe container. Heat for 1 minute on low heat.

Add the saffron milk to the rice and stir. Cover again and continue cooking over a low heat for 15 minutes.

Remove the pan from heat without lifting the lid. Leave the rice to stand for about 5 minutes, then fluff with a fork just before serving.


Chicken Jahlfrezi

Um... I really don't know what to say. This is one of the most complexly-flavored dishes I've made in a while. There is so much going on with the spices here, from the handmade curry paste to the fried whole cumin seeds to the blend of spices added during cooking. And note that you have cilantro in three forms here: whole seeds (coriander = cilantro), ground seeds, and fresh leaves. This dish is traditionally quite hot, too, so feel free to use any type of chile pepper you like, with as much heat as you want.

Sometimes I cheat and chop the veggies, etc. as I go - you do not want to do that with this recipe. You won't have time. Chop it all up-front. I even found it helpful to have the spices measured and prepared beforehand on this one.

Prep: 15 minutes
Cook: 35 minutes
Servings: 4

Ingredients
  • 2 tablespoons oil

  • 1 teaspoon whole cumin seeds

  • 1 onion, finely chopped

  • 1 bell pepper, finely chopped (I use red; my husband can't eat green bell peppers)

  • 2 cloves garlic, minced

  • 3/4-inch piece of ginger root, minced

  • 1 tablespoon curry paste (see above)

  • 1/4 teaspoon chili powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

  • 14-ounce can diced tomatoes

  • 4 tablespoons chopped fresh cilantro, divided


Directions

Heat oil in wok and fry cumin seeds for 30-40 seconds until they begin to splutter. Add onion, peppers, garlic and ginger and fry for 6-8 minutes.

Add curry paste to the pan and stir-fry for about 2 minutes. Stir in the chili powder, coriander, cumin and salt. Add 1 Tbsp water. Stir-fry for 2 more minutes.

Add chicken and stir-fry for about 5 minutes. Add the tomatoes and half of fresh cilantro. Cook, covered, for about 15 minutes until the chicken is tender. Sprinkle remaining fresh cilantro on top.
thesoupfairy: (garlic)
Sesame Ginger Chicken

Soooo easy! And soooo delicious, too. ;)

Prep: 10 minutes
Marinate: 1 hour to overnight
Cook: varies
Servings: 4

Ingredients
  • 4 large garlic cloves, minced

  • 3 tablespoons minced or grated fresh ginger root

  • 1 teaspoon red pepper flakes

  • 2 tablespoons toasted sesame oil

  • 1/4 cup (untoasted) sesame oil

  • 2 tablespoons brown sugar

  • 1/3 cup tamari (soy sauce)

  • 4 boneless skinless chicken breasts, sliced into "chicken tender" sized pieces


Directions

Combine all ingredients except the chicken. Pour marinade over chicken in container. Cover and refrigerate until ready to cook.

Stovetop: Using tongs, remove chicken to skillet. Pour marinade over chicken in skillet. Cook on medium-high, covered, for 15-20 minutes, turning chicken once or twice. Remove cover and simmer on medium to medium-low until most of marinade has reduced to about half the original volume, turning chicken pieces often.


Garlic Rice

This is delicious all by itself, and is a perfect side dish for this chicken.

Prep: 5 minutes
Cook: 40-50 minutes
Servings: 4

Ingredients
  • 1 cup brown rice

  • 6 cloves garlic, peeled and thinly sliced lengthwise

  • 2 cups water


Directions

Rinse rice several times. Place in saucepan and heat, stirring constantly, until water has evaporated and rice just begins to smell warm and nutty. Add garlic and water. Stir and bring to a boil, immediately lower heat to the lowest simmer you can get on your stove, and cover the pan. Do not remove the cover! When your timer goes off you may lift the cover slightly to see if the water seems to be completely absorbed, and remove a few grains to check for doneness. Try to be as quick as possible so you don't let out any extra steam. If done, remove from heat, leave covered for 5 minutes, then fluff with a fork. If not done, let cook another few minutes and check again. You will eventually figure out exactly how long your particular stove takes!

You can do this with white rice, too; cooking time will be 15-20 minutes.


Tonight's Salad

Play with the ingredients to suit you!

Prep: 7 minutes
Servings: 4 very generous servings, probably 6-8 regular servings

Ingredients
  • 1 tablespoon plus 2-1/4 teaspoons rice vinegar

  • 2-1/2 teaspoons tamari (soy sauce)

  • 1 tablespoon plus 1-1/2 teaspoons honey

  • 1/2 teaspoon grated fresh ginger

  • 1 clove garlic, grated

  • 3/4 teaspoon Huy Fong Chili-Garlic Sauce

  • 2 teaspoons toasted sesame oil

  • 2 tablespoons plus 2-1/4 teaspoons salad oil

  • 1 teaspoon lightly toasted sesame seeds

  • 5 ounces mixed salad greens - I prefer a half-and-half baby spinach/spring mix

  • 4 white mushrooms, stemmed and thinly sliced

  • 1/2 of a red bell pepper, thinly sliced

  • 2 thin slices of red onion

  • 2 tablespoons chopped cilantro


Directions

Combine first 9 ingredients in a jar. Shake well. Heating the honey slightly can help it mix better. Toss with remaining ingredients in a large bowl.
thesoupfairy: (Default)
Jerk Seasoned Chicken Wraps

This went over BIG with my family tonight! If you've got a grill, by all means cook the chicken on the grill. I buy my "Jamaican Jerk" seasoning blend in bulk at a local health food store. There are quite a few recipes online if you want to mix your own.

Prep: 20 minutes
Cook: 20 minutes
Servings: 4

Ingredients
  • 2 tablespoons mayonnaise

  • 1 tablespoon sugar

  • 1/4 teaspoon white vinegar

  • 1 tablespoon prepared mustard

  • 2 cups broccoli coleslaw mix (or your preferred coleslaw veggie mixture)

  • 1 medium tomato, chopped

  • 1 jalapeño pepper, seeded and minced

  • 1-1/2 teaspoons Caribbean/Jamaican jerk seasoning

  • 2 large boneless skinless chicken breasts

  • 4 flour tortillas


Directions

Combine the mayonnaise, sugar, vinegar, and mustard in a small bowl. Toss with coleslaw mix, tomato, and jalapeño. Set aside.

Rub chicken with jerk seasoning.

If grilling, apply some oil to your grill rack with a brush or paper towel and grill, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170°.

If broiling, apply oil to a baking sheet and broil, 4 inches from heat for 8-10 minutes on each side or until a meat thermometer reads 170°.

With either cooking method, let meat stand 5 minutes before slicing thinly.

Warm tortillas and place one-quarter of sliced chicken in the center of each tortilla. Top with one-quarter of coleslaw and roll up.

Peach Lassi

A lovely cooling drink, excellent on the side of these somewhat spicy wraps.

Prep: 5 minutes
Servings: 4

Ingredients
  • 1 cup plain yogurt

  • 1-1/2 cups frozen peaches

  • 3 cups cold water

  • 1/2 cup sugar

  • pinch salt

  • 1/4 cup lemon juice

  • dash ground cardamom

  • dash black pepper

  • dash cinnamon

  • 1/2 teaspoon vanilla extract


Directions

Combine ingredients in blender and process until smooth and frothy.
thesoupfairy: (turkey wrap sandwich)
Turkey-Avocado-Cream Cheese Wraps

I was supposed to make Mongolian Beef tonight, but it's hot (still 95° at 7pm, with a heat index of 104.1°!) and I do not feel like being anywhere near the stove, especially not as hot as it gets cooking in a cast iron wok!!

So I ran to the store for the few ingredients I needed to make up the difference for these easy-peasy wraps. I like to serve them with tortilla chips and salsa on the side.

Please note that technically this should make four servings - 2 ounces of meat is a serving, after all. However, if you let your family build their own, they'll probably put in way more meat than that! ;)

Prep: 10 minutes (but plan ahead to soften your cream cheese on the countertop)
Cook: ZERO!!
Servings: 4

Ingredients
  1. 2 medium ripe avocados, seeds removed, flesh scraped out of the skins and mashed in a small bowl

  2. 1/4 to 1/2 of a red onion, chopped (make these pretty small pieces)

  3. 1 jalapeño pepper, stemmed, seeded and minced

  4. 2 garlic cloves, minced

  5. 2 tablespoons (or more, to taste) chopped cilantro

  6. 1 tablespoon lime juice

  7. dash of black pepper

  8. salt to taste

  9. 8 oz package of cream cheese, softened

  10. 1 ripe Roma tomato, chopped (small pieces again!)

  11. 4 large ("burrito size") tortillas

  12. 4 leaves from a head of green leaf lettuce

  13. 1/2 pound sandwich-sliced smoked turkey


Directions

Combine ingredients 1-7. (This is my basic guacamole recipe, with the tomatoes added in. You can use more jalapeño or a serrano if you like it hotter. Red bell peppers are also a nice addition.)

Add softened cream cheese and mix/mash together well. Stir in tomato.

Note: You could also just toss all of these ingredients together in a food processor.

Spread guacamole mixture on one side of each tortilla. Cover with a lettuce leaf and add turkey slices. Roll up tightly, slice in half, and serve immediately.
thesoupfairy: (Default)
Well, folks, something's got to give for me! Between being in school full-time and taking care of my family full-time and trying to maintain my physical and emotional health, I need to find ways to cut myself some slack.

So I'm doing an "investment cooking" thing. I'm going to start off with cooking three meals tomorrow, and then four meals the day after that. You might choose to cook it all in one day, or you might choose to just cook any of these recipes for dinner one night, freezing half for another day. However you do it, the idea here is to minimize your efforts and maximize your output. It doesn't take twice as much effort to make a double-batch of something, which you can then freeze all or half of for another meal.

When serving these pre-cooked frozen meals, try adding a crisp salad, crusty bread, and a simple dessert like ice cream or fresh fruit... depending on what the meal is, of course. It just takes moments to add such a simple touch, but it will make a world of difference.

Investment Cooking: Plan Day 1


(Sensational Cheese Steak Sandwiches, Turkey Chili, and Chicken Milano)
  • Chop & Prepare:
    • Slice 2 pounds of sirloin steak into thin strips (if you didn't have it sliced at the store).
    • Slice 1 pound of fresh mushrooms thinly.
    • Seed 2 bell peppers and cut into strips.
    • Seed and dice 2 bell peppers.
    • Slice 2 medium onions.
    • Dice 2 medium onions.
    • Coarsely chop 14 cloves garlic.
    • Dice 4 medium carrots.
    • Dice 4 Anaheim chile peppers.
    • Dice 4 jalapeño peppers.
    • Chop one cup of sun-dried tomatoes.
    • Chop 4 tablespoons fresh basil.
  • Start the Sensational Cheese Steak Sandwiches
    • Heat 4 tablespoons oil in large skillet over medium heat. Add the sirloin strips and cook until browned. Add the mushrooms, the bell pepper strips, the sliced onions, and 4 cloves of the garlic. Cook and stir until vegetables start to become tender, about 5 minutes.
    • In a slow-cooker, combine 4 cups of beef broth with 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, 1/4 cup Worcestershire sauce, 1/4 teaspoon red pepper flakes, and 1/2 cup dry red wine.
    • Transfer the beef and vegetables to the slow cooker and stir to blend. Cover and cook on high for 3-4 hours, until beef is extremely tender.
    • Clean and dry skillet for later.
  • Start the Turkey Chili
    • While beef and vegetables are cooking in the slow-cooker, get out your big heavy-bottomed soup pot.
    • Heat 4 tablespoons oil in soup pot over medium heat. Begin to brown 2 pounds of ground turkey in the oil. Add the diced onions, carrots, bell peppers, 6 cloves of garlic, and the chile peppers. Continue to cook, stirring often, until vegetables are softened (about 7 minutes).
    • Add 1/4 cup chili powder, 2 tablespoons cumin powder, 1 tablespoon dried oregano, 4 bay leaves, 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon cayenne powder. Stir for 30 seconds, but be sure not to let the spices scorch.
    • Stir in 4 cans pinto beans, a 29-ounce can tomato sauce, a 28-ounce can diced tomatoes, 2 cups beef broth, and 3 cups frozen corn.
    • Bring to a high simmer. Lower heat and simmer, partially covered, until thickened, about 30 minutes.
  • Start the Chicken Milano
    • While chili is cooking, in a large saucepan over low heat, melt 2 tablespoons butter; add 4 cloves garlic and cook for 30 seconds. Add 1 cup chopped sun-dried tomatoes and 1-1/2 cups of chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add 2 cups heavy cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
    • While sauce is simmering, sprinkle 3 pounds boneless skinless chicken breast halves with salt and pepper on both sides. In a large skillet over medium heat, warm 4 tablespoons oil and sauté chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a cutting board; cover and keep warm. Discard the fat from the skillet.
    • In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
    • Clean saucepan for later.
  • Returning to the Turkey Chili
    • Remove bay leaves, divide into separate freezer containers, and let cool. When cool enough, freeze. (If you are serving Turkey Chili for tonight's dinner, keep one of the containers refrigerated for dinnertime.)
    • Clean soup pot for later.
  • Returning to the Chicken Milano
    • Divide chicken and sauce between two freezer containers, and let cool. When cool enough, freeze. (If you are serving Chicken Milano for tonight's dinner, keep one of the containers refrigerated for dinnertime.)
  • Returning to the Sensational Cheese Steak Sandwich
    • Remove the beef and vegetables from the slow cooker with a slotted spoon. Divide the beef and vegetables between two separate freezer containers; divide broth between the two containers. Let cool, then freeze. (If you are serving Sensational Cheese Steak Sandwiches for tonight's dinner, keep one of the containers refrigerated for dinnertime.)
  • What are you serving for tonight's dinner?
    • If you're serving Sensational Cheese Steak Sandwiches for dinner:
      • If you're starting from frozen, remove from freezer to defrost about 24 hours beforehand. Follow food safety rules for safe defrosting!
      • An hour and a half before you want to serve dinner:
        • Preheat oven to 400°F.
        • Wash and scrub 4 medium baking potatoes with cold water; prick deeply with a fork several times and bake until tender, about 45 minutes.
        • Increase oven temperature to 450°F.
        • Return beef, vegetables, and broth to a saucepan. Warm over medium until heated through.
        • While heating, slice a loaf of French bread lengthwise like a sub sandwich. Combine the 1/2 cup prepared horseradish and 1/2 cup brown mustard; spread onto the inside of the loaf. Overlap five slices of provolone on either side of the loaf.
        • Remove beef and vegetables from broth with a slotted spoon. Fill the loaf with the beef and vegetables.
        • Cool for 15 minutes before cutting in half lengthwise and then into wedges.
        • Brush potato wedges with olive oil and place skin-side down on a baking sheet. Set aside.
        • In a small bowl, combine 1/4 cup freshly grated Parmesan cheese, 1 tablespoon dried parsley flakes, and 1/2 teaspoon garlic powder. Sprinkle over potatoes. Season with salt and pepper.
        • Bake for 15 minutes or until crisp and golden brown. Keep hot.
        • Close the loaf. For a sandwich with soft bread, wrap with aluminum foil; for a crustier bread, don't wrap. Bake for 10-15 minutes alongside the potatoes. Slice into servings and serve with the broth for dipping with your Saloon Fries on the side.
    • If you're serving Turkey Chili for dinner:
      • If you're starting from frozen, remove from freezer to defrost about 24 hours beforehand. Follow food safety rules for safe defrosting!
      • Heat in slow cooker or soup pot until hot enough to serve.
      • Serve with cornbread; or over noodles for "Cincinnati Style" chili; or with tortilla or corn chips, sour cream, grated cheese, etc. for "Frito Pie" chili.
    • If you're serving Chicken Milano for dinner:
      • If you're starting from frozen, remove from freezer to defrost about 24 hours beforehand. Follow food safety rules for safe defrosting!
      • Reheat chicken and sauce in covered skillet over medium-low heat, stirring often to avoid scorching. Add milk if sauce is too thick.
      • While chicken is reheating, prepare an 8-ounce package of dried fettuccine according to package directions.
      • Serve chicken and sauce over noodles, topped with freshly grated Parmesan.
thesoupfairy: (spices)
Sour Cream Green Enchiladas

Soooo delicious. To hasten the prep, I used my food processor to shred the cheese, the onions, the peppers, and the chicken.

Prep: 1 hour
Cook: 30 minutes
Servings: 4

Ingredients
  • 1 pound boneless skinless chicken breasts

  • 3 chicken bouillon cubes

  • 1 cup sour cream

  • 1 pound cheddar cheese, shredded

  • 3 tablespoons flour

  • 1 large onion, chopped

  • 4 Anaheim chile peppers, chopped

  • 2 jalapeño peppers, chopped

  • 4 cloves garlic, chopped

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon ground cumin

  • canola cooking spray

  • 12 corn tortillas


Directions

In a saucepan large enough to hold chicken breasts, bring 4 cups water to a boil. Add bouillon cubes and chicken. Reduce heat, keeping at a high simmer, until chicken is cooked through.

Remove chicken from broth and chop or shred (I put it through the food processor with the slicing blade). From shredded cheese, set aside enough to top the enchiladas (about 1/2 cup). Combine remaining cheese with sour cream and chicken. Set aside.

Measure broth from cooking chicken. Keep 3 cups - add water if you don't have 3 cups left. Whisk flour into 1 cup of broth until smooth. Whisk in remaining broth and cook in saucepan over medium heat until thickened, whisking often. Add onions, garlic, and peppers to broth; simmer until onions begin to soften.

Stir salt, pepper, and cumin into sauce.

Add sauce to sour cream mixture, 1/2 cup at a time, stirring between additions. This is your filling, so you want it to be pretty thick; don't add enough sauce to make it too thin.

Spread half of remaining sauce on bottom of casserole dish, set remainder aside.

Preheat oven to 350°F.

Heat a small heavy skillet over medium-high heat. Spray a tortilla on one side with cooking spray. Cook 5 seconds. Spray other side with cooking spray, turn, and cook 5 more seconds. Place a scant 1/4 cup of filling on tortilla, roll up, and place in casserole dish. Repeat with remaining tortillas.

Top with remaining sauce and reserved grated cheese. Bake for 30 minutes, then turn on broiler for a couple of minutes to brown the top if you like.

Let stand 5 minutes before serving.
thesoupfairy: (garlic)
Evil Jungle Chicken (or Tofu)

Fabulous Thai dish that you may have eaten in a restaurant. (I used to eat Evil Jungle Tofu at Thai Kum Koon, a local Thai restaurant, all the time.) It is every bit as easy to make at home, though! This is my own version, which has a few more veggies than the ones I've seen in restaurants. I created this recipe to mimic the flavor of the Thai restaurant specialty without having to drive into the city to the Asian market, which means that in place of traditional Thai ingredients, I've substituted ones that are easier to find here.

A note: Often you can get away with chopping as you cook... I highly recommend having all of your ingredients chopped, zested, and ready before you start cooking!

Prep: 15 minutes
Cook: 25
Servings: 6

Ingredients
  • 2 cups white rice

  • 2 tablespoons cooking oil

  • 1 pound boneless skinless chicken breast, cut into thin bite-size strips or firm tofu, drained and diced

  • 2 medium carrots, cut into matchsticks

  • 1 large red bell pepper, cut into matchsticks

  • 8 mushrooms, stems removed and caps sliced thinly

  • 1 medium zucchini, cut into matchsticks

  • 1 medium white onion, sliced into thin wedges

  • 4 cloves garlic, coarsely chopped

  • 2-4 serrano chiles (unless you have access to Thai red chiles - then use 2-4 of those) or more if you like it hotter

  • zest of 2 lemons (or 4 lemon balm leaves) combined with an inch-long piece of fresh ginger, minced (if you have access to lemongrass, use 1 stalk fresh or frozen in place of the lemon/balm + ginger)

  • zest of 2 limes (unless you have access to kaffir lime leaves then use 8-16 leaves)

  • 20 basil leaves

  • 2 cloves garlic

  • 1 can coconut milk

  • 1/2 teaspoon tamari or soy sauce

  • 1-4 tablespoons fish sauce (or homemade Mock Fish Sauce, see below), to taste

  • 2 cups finely shredded cabbage


Directions

Cook rice according to package directions.

Meanwhile, heat oil in skillet over medium-high heat. Sauté chicken or tofu, carrot, bell pepper, mushrooms, zucchini, onion, and 4 cloves of the garlic until chicken is done and vegetables are tender.

While sautéing, process chiles, remaining 2 cloves of garlic, lemon zest/lemon balm + ginger (or lemon grass), lime zest (or kaffir lime leaves), and basil leaves in food processor until you have a paste.

Add chile paste to skillet and sauté another 2-3 minutes. Stir in the coconut milk and cook another 7-8 minutes.

Reduce heat to medium-low and stir in tamari and fish sauce. Simmer until it seems ready. Serve on a bed of chopped cabbage with rice on the side.

Mock Fish Sauce

Not fermented like the real thing, so it won't keep as long and will need to be refrigerated.

Prep: 2 minutes
Cook: 10 minutes

Ingredients
  • 1/2 can anchovies, drained

  • 1 clove garlic, bruised and peeled

  • 1/4 teaspoon brown sugar

  • 1/8 teaspoon salt

  • 1/2 cup water


Directions

Combine all in saucepan. Simmer for 10 minutes and strain.
thesoupfairy: (Default)
Orange Cherry Chicken

This sweet and spicy chicken dish is different enough to make your tastebuds wake up and say, "Hmmmm!" It's delicious!

Prep: 20 minutes
Cook: 5 hours
Servings: 4-6 servings

Ingredients
  • 1 cup frozen tart cherries, thawed

  • 1 medium onion, chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground cinnamon

  • 1-2 tablespoons fresh minced ginger root

  • 4 cloves garlic, coarsely chopped

  • 3-4 pounds boneless skinless chicken breasts (or, if you're not as squeamish as I am about taking meat off bones, a 3-4 pound fryer chicken, quartered and skin removed)

  • 1 cup orange juice

  • 1 teaspoon orange zest

  • 1 pound bag wide egg noodles

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2-3 tablespoons brown sugar


Directions

Stir together cherries, onion, salt, cinnamon, ginger, and garlic in slow cooker. Place chicken on top. Pour orange juice over the chicken and top with orange zest.

Cover and cook on low 5-6 hours.

Cook egg noodles according to package directions.

Meanwhile, use a slotted spoon to remove solids from sauce. Melt butter in saucepan. Whisk in flour, a little at a time, until golden and bubbling. Add liquid from slow cooker a little at a time, whisking constantly, until smooth and thickened. Stir in brown sugar and return chicken, onions, and cherries to the slow cooker.

Serve chicken mixture over noodles.
thesoupfairy: (Default)
Easy Chicken Noodle Soup

One of my many chicken noodle soups. I had planned to make chili for dinner tonight, but my husband wasn't in the mood for chili. I plan our meals pretty carefully, but it's pretty easy to pull the ingredients for this out of my freezer and cupboard anytime.

Prep: 5 minutes
Cook: 45 minutes
Servings: 8

Ingredients
  • 6 chicken bouillon cubes
  • 2 boneless skinless chicken breasts
  • 1 onion, diced
  • 4 stalks celery, sliced thinly
  • 4 small carrots, sliced thinly
  • 6 cloves garlic, peeled but left whole
  • 3/4 cup frozen corn, thawed
  • 1/2 lb wide egg noodles (or whatever pasta shape makes you happy), cooked about 1 minute less than the shortest time on the package directions
  • salt, pepper, and dill to taste

Directions

Fill your good-sized soup pot (preferably with a good heavy bottom) about half-full of water. Add bouillon cubes, chicken breasts, onions, celery, carrots, and garlic. Bring to a boil. Lower heat to a high simmer and cook until chicken is done and tender, and vegetables are softened. Remove chicken from pot, dice, and return. Add corn and noodles and season to taste.

Simmer a few more minutes until heated through.
thesoupfairy: (Default)
Immediately after dinner last night, we went to a friend's house for her birthday (for which I made this cake). I didn't have time to get these recipes posted, so here they are a tiny bit late. :)

Pesto-Topped Chicken Breasts

Delicious and tender and perfectly flavored! This takes just a tiny amount of pesto - most pesto recipes make pretty large quantities by comparison.

Prep: 5 minutes
Cook: 45 minutes
Servings: 4

Ingredients
  • cooking spray

  • 4 teaspoons pine nuts

  • 1/4 cup packed fresh basil leaves

  • 2 garlic cloves, peeled

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons freshly grated Parmesan

  • salt & pepper to taste

  • 4 boneless skinless chicken breasts


Directions

Preheat oven to 400°F. Spray a casserole dish with cooking spray.

Place pint nuts in food processor with S-blade. Pulse a few times. Add basil and pulse a few more times. Add garlic and pulse a few times again. Now, with processor running, add olive oil in a constant fine stream. Stop to scrape down the bowl with a spatula. Add the cheese and pulse again until blended. Add a pinch of salt and black pepper to taste.

Place chicken breasts in prepared casserole dish. Divide pesto evenly among chicken breasts, spreading on top of each. Cover dish with foil and bake 45 minutes.

When oven timer goes off, turn off the oven but leave the chicken in while you make the fettuccine.




Creamy Fettuccine

This is delicious and lovely for a light lunch all on its own, or as a side dish or even a vegetarian main dish.

Prep: 5 minutes
Cook: 11 minutes
Servings: 4

Ingredients
  • 1/2 pound fettuccine

  • 3 tablespoons butter, melted

  • 3/4 cup ricotta

  • 1/3 cup grated Parmesan cheese

  • 1 Roma tomato, diced

  • 2 tablespoons fresh basil leaves, cut into ribbons

  • 1/4 cup fresh baby spinach leaves, cut into ribbons

  • salt & pepper to taste


Directions

Cook pasta according to package directions. Meanwhile, combine melted butter and ricotta. Add Parmesan and mix well. Toss with tomato, basil, and spinach. Add salt and pepper to taste. Toss with drained but still hot pasta.
thesoupfairy: (Default)
Peppery Artichoke Pitas

These are my husband's favorite dinner - if I don't make them once a week, he complains I'm not making them often enough. Fortunately, it's pretty easy to keep the ingredients on hand all the time. The original recipe was vegetarian - but my husband thinks he needs meat at every meal. <grins> I've added other veggies in the past with great success - sliced fresh mushrooms, diced or sliced red bell pepper, sliced red onion, etc.

Sometimes we serve these all by themselves - there's protein, veggies, and bread. Sometimes with a pasta salad, coleslaw, or chips on the side. What would you serve them with?

Prep: 5 minutes
Cook: 30-45 minutes if cooking the chicken, otherwise none
Servings: 4

Ingredients
  • 2 boneless skinless chicken breasts (cook them as directed here or just use leftover ones, even canned chicken will work)

  • 2 chicken bouillon cubes

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Spike or similar seasoning blend

  • 1 can great northern beans, rinsed well and drained

  • 1 can quartered artichokes, rinsed well and drained

  • 1/2 cup torn spinach leaves

  • 1/4 cup creamy garlic or Caesar salad dressing

  • 1/4 teaspoon black pepper

  • 4 pita rounds


Directions

If you're using chicken and it's not already cooked, put your chicken breasts in a saucepan with enough water to cover. Add the bouillon, garlic powder, and Spike. Bring to a boil, reduce heat to a high simmer, and cook until chicken is done in the middle and tender enough to shred easily.

Remove chicken from water and either dice or shred the chicken. In a large bowl, toss chicken with remaining ingredients except pitas. Taste and adjust salt, pepper, and salad dressing.

Cut the top 1 to 1-1/2 inches off one of the pita rounds. Very gently open the pocket of bread. Dice the piece of pita you cut off. Spoon the salad into the pita, filling about halfway. Put in the diced pita pieces, then fill the rest of the way with salad. Repeat with each pita.
thesoupfairy: (Default)
Tuscan Baked Rigatoni

Creamy and delicious!

Prep: 5 minutes
Cook: 45 minutes
Servings: 6-8

Ingredients
  • 16-ounce package rigatoni

  • 2 tablespoons olive oil

  • 1 pound bulk turkey sausage (or use any bulk sausage you like)

  • 1 medium onion, thinly sliced

  • 4 cloves garlic, chopped

  • 28 ounce can crushed tomatoes

  • 1 cup heavy cream

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 8 cups torn fresh spinach leaves

  • 1 can cannellini beans, rinsed and drained

  • 2 tablespoons pine nuts

  • 2 cups shredded Gouda

  • 1/2 cup grated Parmesan cheese


Directions

Preheat oven to 350°F. Grease large casserole dish and set aside.

Put water on to boil for pasta, and cook according to package directions. Drain and keep warm.

While water is boiling, heat olive oil in large pan over medium-high heat. (If using pork sausage you may not need any oil for this step.) Brown sausage in oil, stirring to break up. When sausage is about half-way cooked, add onions and garlic to the pan. Cook until all meat is browned and onions are tender. Add tomatoes, cream, salt and pepper. Cook, stirring often, until slightly thickened. Stir in spinach, beans, and pine nuts. Cook until heated through. Stir in Gouda and pasta, toss to coat.

Transfer to prepared casserole dish; sprinkle evenly with Parmesan. Bake 30 minutes or until heated through and bubbly.
thesoupfairy: (Default)
Turkey Normandy

This got great reviews from my son and his girlfriend! I served it with chocolate mousse.

Prep: 10 minutes
Cook: 30-40 minutes
Servings: 6

Ingredients
  • 1 pound package egg noodles

  • 3 tablespoons butter, divided

  • 3 cups peeled Fuji apples, thinly sliced (about 3 apples) - if you have a mandolin slicer or a food processor with a slicing blade, this will be quick and they'll be nice and uniform.

  • 1 pound ground turkey

  • 1/4 cup apple juice

  • 1 can cream of chicken soup

  • 1/4 cup green onions, thinly sliced

  • 2 teaspoons minced fresh sage (or 1/2 teaspoon dried sage, but please use fresh if at all possible!)

  • 1/4-1/2 teaspoon black pepper


Directions

Preheat oven to 350°F. Grease 9x13-inch casserole dish.

Cook noodles according to package directions. When noodles are done and drained, melt 1 tablespoon butter and toss with noodles. Set aside.

While noodles are cooking, melt 1 tablespoon butter in large nonstick skillet. Add apples; cook and stir over medium heat 7-10 minutes or until tender. Remove apples from skillet.

Melt remaining tablespoon butter in same skillet over medium heat. Brown turkey in butter, stirring to break up meat. Stir in apple juice; cook 2 minutes. Stir in soup, green onions, sage, pepper and apple slices. Reduce heat and simmer 5 minutes.

Spoon noodles into prepared casserole dish. Top with turkey mixture. Bake 15 minutes or until hot.
thesoupfairy: (Default)
I recommend preparing the burgers first, then returning them to the oven shortly before the fries are done if they need reheating.

Buffalo Slaw Burgers

Tangy, spicy, delicious!

Prep: 25 minutes
Cook: 10 minutes
Servings: 4

Slaw
  • 1/4 cup thinly sliced cabbage or pre-cut coleslaw mix

  • 1/4 cup shredded apple

  • 1/4 cup thinly sliced celery

  • 2-3 tablespoons bleu cheese dressing

Sauce
  • 3 tablespoons Louisiana-style hot sauce (Tabasco, Frank's, etc.)

  • 2 teaspoons ketchup

  • 2 teaspoons butter, melted

Burgers
  • 2 tablespoons chopped red bell pepper

  • 2 cloves garlic, minced

  • 2 tablespoons thinly sliced green onions

  • 1 tablespoon unsweetened applesauce

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 pound ground turkey

Finish
  • 4 teaspoons thinly sliced green onions

  • 4 lettuce leaves

  • 4 hamburger buns


Directions

In a small bowl, combine slaw ingredients. In another small bowl, combine sauce ingredients. Set aside.

In a large bowl, combine the burger ingredients. Shape into four burgers.

Preheat broiler. Broil burgers 6 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°F and juices run clear, basting occasionally with reserved sauce. Serve on lettuce-lined buns; top each with 2-3 tablespoons slaw and sprinkle with remaining green onions.




Sweet Potato Fries

It's hard to get sweet potato fries crisp, even if you deep-fry them. These are made in the oven but they are pretty crisp outside, steamy sweet inside. A nice combination.

Prep: 10 minutes
Cook: 25 minutes
Servings: 4

Ingredients
  • 1/2 cup all-purpose flour

  • 3/4 teaspoon coarse salt

  • 1/2 teaspoon ground black pepper

  • 2 large egg whites

  • 1-1/3 cups finely grated Parmesan

  • 4 smallish sweet potatoes (about 2 pounds), scrubbed and cut into wedges


Directions

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil and set aside.

In a shallow bowl, stir together the flour and seasonings. In another shallow bowl, lightly beat the egg whites with 2 tablespoons of water. Place the Parmesan on a sheet of waxed paper or in another shallow bowl.

Dip the sweet potato wedges first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed flesh of the potato into the cheese. (Don't worry if some gets on the potato skin.) Arrange potato wedges on the prepared baking sheet as you go.

Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.
thesoupfairy: (chili)
Chicken Tortilla Soup

I'll be putting this in the crockpot in a few hours. I'm willing to bet that my husband and son will eat a bowl right after school, and another for dinner!

Prep: 20 minutes
Cook: 4 hours
Servings: 8

Ingredients
  • 4 cups chicken broth (or 4 cups water + 4 chicken bouillon cubes

  • 4 medium boneless skinless chicken breasts

  • 2 cups frozen corn, thawed

  • 1 can (14ish ounces) diced tomatoes or tomato puree

  • 1 can (10 ounces) diced tomatoes with green chiles ("Ro-Tel")

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 1 bay leaf

  • 2 teaspoons ground cumin

  • 1 teaspoon salt

  • 1 teaspoon chili powder

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon cayenne powder

  • 8 white or yellow corn tortillas (6 inch size), cut into 1/4-inch strips


Directions

In a large saucepan, bring broth to a boil. Add chicken and reduce to a simmer. Cook 20 minutes. While chicken is simmering, assemble remaining ingredients (except tortillas) in large slow cooker.

Remove chicken from broth, allow to cool enough to handle, and dice. Measure broth and add water if necessary to return to 4 cups. Add broth and chicken to slow cooker. Cover and cook on low heat for 4 hours.

Preheat oven to 375°F. Place the tortilla strips on an ungreased baking sheet. Bake for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
thesoupfairy: (Default)
This is my family's favorite dinner. Easy-peasy, too.

Sour Cream Chicken

The original recipe that inspired this came from my ex-husband's grandmother, who made it with pork chops. It's good that way, too.

Cook: 40 minutes
Servings: 4

Ingredients
  • 2 cups chicken stock (or 2 cups water + 2 bouillon cubes)

  • 1-2 teaspoons lemon pepper seasoning (to taste)

  • 4 boneless skinless chicken breasts

  • 8 oz container sour cream

  • 2 tablespoons flour


Directions

Bring stock to a boil in large heavy skillet with good lid. Add lemon pepper and chicken breasts. Lower heat to a high simmer and cook, covered, 30 minutes.

Carefully remove chicken from skillet. Check for doneness (juices run clear when pierced to center of breast), simmer longer if needed.

Stir flour into sour cream until uniformly blended. Whisk into simmering broth until smooth. Continue whisking a few minutes until sauce begins to thicken nicely.

Return chicken breasts to sauce and simmer 10 more minutes, uncovered.




Glazed Carrots

So delicious. Like candy, really.

Cook: 25 minutes
Servings: 4

Ingredients
  • 4 tablespoons (1/2 stick) butter

  • 1 cup water

  • 1/3 cup (packed) brown sugar

  • 1/4 teaspoon black pepper

  • 1 pound carrots (baby, left whole or regular, scrubbed or peeled and chopped)


Directions

Combine butter, water, and brown sugar in heavy-bottomed saucepan. Heat over medium-high heat until butter and sugar melt. Add carrots and simmer 25 minutes or until carrots are softened and liquid is mostly evaporated.




Garlic Couscous

Israeli couscous (ptitim) is my preference over other types of couscous. It's larger and has a lovely texture.

Cook: 10 minutes
Servings: 4

Ingredients
  • 2 cups chicken broth (or 2 cups water + 2 chicken bouillon cubes)

  • 1/4 teaspoon black pepper

  • 1-1/2 cups Israeli couscous

  • 8 cloves garlic, peeled but left whole

  • Bragg's Liquid Aminos or salt to taste

  • olive oil


Directions

Bring broth and pepper to a boil. Meantime toast couscous slightly in a dry skillet until it smells nutty. Add couscous and garlic to boiling broth, lower heat slightly, and boil 10 minutes or to desired texture.

Drain if liquid hasn't all been absorbed. Rinse if desired. Stir in Bragg's or salt and olive oil to taste.
thesoupfairy: (Default)
Country-Style Turkey (or Pork) Tenderloin

Fall-apart tender meat with a rich gravy, and my house has smelled amazing all day while it cooked in the Crockpot. Serve it with mashed potatoes and your favorite simply steamed vegetable.

Prep: 20 minutes
Cook: 5 hours
Servings: 8

Ingredients
  • 1 package (1-1/2 to 2 lbs) turkey breast tenderloins or pork tenderloin

  • 1/2 cup unbleached all-purpose flour

  • 1 teaspoon garlic powder

  • 1 teaspoon ground mustard

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 2 cups chicken broth

  • 1/4 cup cornstarch

  • 1/4 cup cold water


Directions

If your tenderloin is not already in two pieces, cut it in half. In a large zipper bag combine flour, garlic, mustard, and pepper. Add meat, one piece at a time, and shake to coat.

In a large skillet, heat oil over medium-high heat. Brown meat on all sides. Transfer to slow cooker and pour broth over. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°F. Remove meat and keep warm.

Strain cooking juices. If you don't have 2-1/2 cups, add more chicken broth to make that amount. Bring to a boil in a saucepan. Combine cornstarch and cold water, stirring until smooth. Whisk into boiling broth and continue whisking at a high simmer until thickened.
thesoupfairy: (Default)
Coconut Curry Chicken

Rave reviews!

Prep: 20 minutes
Cook: 5 hours
Servings: 6

Ingredients
  • 2 medium potatoes, peeled and cubed

  • 1 small onion, chopped

  • 2 stalks celery, sliced

  • 1 red bell pepper, seeded and chopped

  • 1 Anaheim chili pepper, seeded and chopped

  • 4 garlic cloves, peeled and roughly chopped

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces

  • 1-1/2 cups coconut milk

  • 1 chicken bouillon cube

  • 4 teaspoons curry powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 cups water

  • 1-1/2 cups uncooked white or brown rice

  • 1 tablespoon butter

  • 1 tablespoon flour

  • 1/2 teaspoon garam masala powder

  • 1/4 cup thinly sliced green onions

  • raisins or cranberries and/or chopped peanuts to garnish


Directions


Toss potatoes, onion, celery, peppers, and garlic together in a large slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on all sides.

Transfer to slow cooker. In a glass measuring cup, heat coconut milk and bouillon cube in microwave, 2-4 minutes, until bouillon cube begins to dissolve. Whisk in curry, salt, and pepper; pour over chicken. Cover and cook on low for 5 hours.

Bring water to a boil in a saucepan with a good lid. Add rice and lower heat to the lowest possible simmer. Cover immediately, and do not uncover or stir until the timer goes off: 15 minutes for white rice, 40-45 minutes for brown rice. Remove from heat, uncover, and fluff rice with a fork.

Meanwhile, a few minutes before rice is ready, remove chicken and vegetables from slow cooker to serving platter with a slotted spoon. Pour cooking liquid off into a measuring cup with a pour spout. Melt butter in a small saucepan and whisk in flour a very small amount at a time, continuing to whisk to a smooth paste. Add a very small amount of chicken cooking liquid, whisking constantly to make sure there are no lumps. Continue adding liquid in small amounts and whisking until all liquid has been incorporated and sauce is thick and smooth.

Serve chicken and sauce with rice; garnish with green onions, raisins or cranberries, coconut, and peanuts.
thesoupfairy: (spices)
Creamy Chicken Pasta

My casserole-hating son liked it!!

Prep: 5 minutes
Cook: 10 minutes
Bake: 35 minutse
Servings: 8

Ingredients
  • canola oil cooking spray

  • 2 boneless, skinless chicken breasts, cooked & cubed

  • 2 teaspoons olive or vegetable oil

  • 1/2 medium onion, diced

  • 1/2 red bell pepper, diced

  • 2 cloves garlic, minced

  • 1/2 bag frozen cut spinach (not the kind that's frozen into a brick)

  • 1 pound extra-wide egg noodles or other similarly sized/shaped pasta

  • 1 can mushroom pieces and stems

  • 2 eggs

  • 3/4 cup heavy cream

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 8 oz Swiss cheese, grated

  • 8 oz sour cream

  • 1/4-1/2 cup grated Parmesan


Directions

If your chicken breasts aren't cooked yet, you can simmer them in water for about 30-40 minutes or wrap them in foil and bake them at 350°F for 45 minutes. (The latter will make them more tender.) This is not included in the times posted at the beginning of the recipe.

Preheat oven to 350°F and spray a 9x13" casserole dish with cooking spray.

Put water on to boil and cook noodles according to package directions. Stir frozen spinach into cooking water just before draining noodles.

While water is coming to a boil, heat oil in skillet and sauté onion, red pepper, and garlic until onions are translucent. Stir together diced chicken, onion-pepper mixture, noodles & spinach, and mushrooms.

In a separate bowl, whisk together eggs, heavy cream, salt and pepper. Stir in grated Swiss and sour cream. Mix well with the chicken-noodle-veggie mixture.

Spread in prepared casserole dish and cover with foil. Bake 30 minutes.

Heat broiler. Remove foil, sprinkle top with Parmesan, and place under broiler until Parmesan is bubbly.
thesoupfairy: (Default)
The Soup Fairy

October 2012

S M T W T F S
 123456
78 910111213
14151617181920
21222324252627
28293031   

Take Me With You

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 26th, 2017 03:33 am
Powered by Dreamwidth Studios