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Posts Tagged ‘chicken stock’

by Sarah Steimer

Beet soup with dill

Sometimes you nearly forget you have beets in the fridge, and that’s pretty much the best time to whip up this soup. It was so simple and didn’t require turning on my oven, just some simple stove-top cooking. Feel free to add a little extra dill if you really love that flavor.

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by Sarah Steimer

I paired this risotto with an asparagus-Gruyere tart. The mint in this dish may seem odd for a risotto, but it's balanced very nicely with the salty pork chorizo. And one last thing - this picture doesn't do it justice. It looks dry here only because it's the leftover batch. Straight from the pan it was perfectly creamy.

  • 2 1/2  cups chopped leeks (about three leeks using mainly the white and light green parts)
  • 1 cup  aborio rice
  • 1/2 cup white wine
  • 4-5 cups  hot stock (chicken or vegetable)
  • 1/4 cup finely diced chorizo, if you can find the cured version. If not, use one chorizo sausage and remove from its casing. Cook as you would ground beef
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/3 cup grated Pecorino Romano cheese
  • 1  lemon (zest and juice)
  • 2 cups  blanched fresh OR frozen peas
  • 1/4 cup fresh mint
  • 1/4 cup fresh Italian parsley
  • salt and pepper, to taste

Begin heating the stock on the stove.

In the meantime, puree 1 cup of peas (ONLY ONE), lemon juice and zest, mint, parsley, and salt and pepper. Pulse in a food processor until it resembles a pesto. Set aside.

Add the oil and butter to a large pan with high sides. Allow the butter to melt before adding the leeks. Sauté, stirring frequently, until the leeks have wilted and the white parts are translucent. Add the rice and stir for about one minute, so the butter and oil coats the rice. Add the white wine and simmer for until the liquid is absorbed.

Add the hot stock to the pan one cup at a time, waiting to add the next cup once the first is absorbed. Repeat either until all the stock is used or the rice reaches your desired consistency. I used a little less than four cups.

Turn off the heat and add the pea-mint puree, cheese, chorizo and additional salt and pepper, if desired. Stir until fully combined. Serve warm with additional shredded cheese.

Makes four to six servings.

Recipe adapted from: Feasting at Home

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by Sarah Steimer

The recipe I found called this a fall soup - which I could see. But artichokes say spring to me, not fall. I assume they were thinking more about the peppers. But both my artichokes and peppers were from jars/cans so I guess I have no argument either way.

  • 1 tablespoon unsalted butter OR olive oil
  • 1/4 small onion, minced
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken OR vegetable stock
  • 1 cup milk
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned artichoke hearts, drained and patted dry with a paper towel
  • 1 cup roasted red bell peppers, roughly chopped
  • 1/4 cup olive oil
  • salt and pepper, to taste

    I roasted my extra chickpeas (remember that?) with a little chili powder for a garnish.

In a medium pot or Dutch oven, sauté the onions and garlic in the butter (or olive oil) until softened, then remove from the heat.

Add the chicken stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt and pepper, sautéed onions and garlic mixture in a blender. Pulse until you reach your desired consistency – although it does thicken up a little when you heat it.

Pour the mixture back into the pot or Dutch oven and heat through on medium-low heat, stirring occasionally, until hot enough to serve.

Makes about four servings.

Recipe adapted from: The Family Kitchen

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by Sarah Steimer

The original recipe called for an actual pumpkin, but I had to use canned because I couldn't locate a winter squash in the winter. Also, I halved the recipe and made plenty.

  •  2 medium onions, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 cups chickpeas (two 15-ounce cans)
  • 2 cups pumpkin puree
  • 6 cups chicken or vegetable stock
  • 2 tablespoons tomato paste
  • salt and pepper
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • 2 teaspoons of hot sauce (I used Sriracha sauce)

In a Dutch oven or other heavy pot sauté the onion and garlic in olive oil until soft. Add the cumin a cook for a few more minutes, then add the chickpeas.

Add the pumpkin puree, stock, tomato paste and salt and pepper. Bring the mixture to a boil then let simmer for 15 minutes.

Transfer the mixture to a blender (unless you have an immersion blender) and blend until smooth. Place back into the pot and add the cilantro or parsley and the hot sauce. Simmer for a few minutes more.

Makes 8 servings.

Recipe adapted from: Local Kitchen

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by Sarah Steimer

I spent an entire (broke) summer a couple of years ago eating almost nothing but pasta with sauteed vegetables. A new combination of veggies or a different pasta is honestly all you need to convince yourself that you make more money now. Arugula = lap of luxury.

  • 4 cups corn (from about 5 ears)
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 2 ounces bacon – about 2-4 strips – chopped (preferably smoked)
  • 4 tablespoons unsalted butter
  • 1 red Thai chile, finely chopped (I used a dried chili)
  • 1 pound oricchiette or campanelle pasta, cooked until al dente
  • 3 scallions, white and pale-green parts only
  • 2 cups arugula

    Looooove youuuuu arugula and Martha Stewarttttt.

  • salt and pepper, to taste
  • shredded Parmesan cheese – for garnish

Puree 1 cup of the corn and the chicken stock in a blender.

Heat oil in a large skillet over medium heat. Cook bacon until crisp, add corn puree and remaining corn kernels, along with 2 tablespoons butter and chile. Season with salt and pepper. Cook until the corn is soft, about five minutes.

Toss in pasta, about 1 cup of the reserved cooking water and remaining 2 tablespoons of butter. Cook until sauce is creamy, about three minutes. Toss with arugula and scallions, then garnish with cheese.

Serves about six.

Recipe: Martha Stewart

Photos: Sarah Steimer

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