Stew's up

Made a couple yummy soups this week.  They came from this cookbook, which is excellent, and was a gift from my friend Christy years ago.  It's  got a soup recipe for every day of the year.  I've probably made 20 and they've all been good




Parmesan Broth with Lemon, Chicken and Spinach
 Poach a few chicken breasts by covering with cold water, bring to a boil then reduce heat and simmer for about 15 minutes, until cooked through. Let cool then shred.

 Chop one small onion and saute in olive oil with 3 cloves minced garlic.

Add a 1-2 inch piece of parmesan cheese rind, 6 cups of chicken broth and juice of one lemon.
Bring to a boil then reduce heat and simmer 15 minutes.

 Wash and trim two bunches of spinach.  Add to the pot with the chicken and simmer until spinach wilts.  Remove the rind and season with salt & pepper.  

 Serve with some parmesan shavings.

Curried Cauliflower & Chicken Stew    

A little more complicated but really yummy.

 In a blender, combine 1 Tbs. water with

1 small yellow onion, coarsely chopped
2 Tbs. chopped fresh ginger
3 garlic cloves, chopped

and process until a paste forms. 

In a small bowl, stir together 1 TBSP curry powder and 1/2 tsp. salt.

 

Heat a large fry pan over high heat until very hot and add 2 TBSP corn oil. Add the onion-garlic paste and sauté just until it begins to brown, about 5 minutes. Stir in the spice mixture and sauté until fragrant, about 10 seconds.
 

Add 1 can diced tomatoes and cook, stirring occasionally, until they begin to break down, about 5 minutes. Stir in 1 can coconut milk and 1/2 cup water.    

Bring to a simmer and stir in 1 lb boneless chicken thighs, cut into 1-inch pieces. Cover, reduce the heat to low and simmer until the stew thickens, about 20 minutes.

Uncover and stir in 1 head cauliflower florets and 1/2 lb green beans, cut into 2 inch pieces. 

Re-cover and continue to cook until the vegetables are tender, 15 to 20 minutes. Season with salt. Serve the stew with steamed rice. Serves 4.

Weeknight Pantry/Fridge Raid

And last night I pulled this one right out of my rear.  Well, not really, but you get the idea.  

I arrived home at 6pm with no plan and searched to see what was there.  

I came up with; a head of broccoli, a 1/2 stick pepperoni and a small package of frozen tortellini.  Boom - dinner.  

Chop the pepperoni.  Floret the broccoli and boil it up with the tortellini for about 8 minutes.  Drain and cool a bit.  Throw in a bowl with the pepperoni, chop up some pepperoncini and toss with italian dressing and season with salt & pepper. 

YUM, y'all.