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Food Recipes Tried

2021 Project :: March Green Curry Soup

I decided that I would like to create a little project for the new year. I decided that I would make one dish from each issue of Bon Appetit, starting January 2021.

So, the one I chose from the March issue of Bon Appetit Magazine is Green Curry Lentil Soup (page 46). I chose it because I had all the ingredients and had just gotten some new green lentils from Imperfect Foods. I also had some sweet potatoes that were starting to mock me because I let them sit on the counter for too long.

set up for Green Curry Lentil Soup

The only thing I did differently is that I cooked it in the Instant Pot. This was a super easy and pretty quick dish to make. It involved a bunch of chopping, but you could certainly buy onions, garlic, and ginger prechopped to make this even easier and quicker.

set up for Green Curry Lentil Soup
Chopped stuff for Green Curry Lentil Soup

I actually measured the green curry paste and holy Jebus was it HOT! I love spice but this was off the charts. It was still delicious, but yowza!

This is the curry paste I used:

mae ploy green curry paste

I would make this again and the Instant Pot worked well.  Here’s the recipe.

Green Curry Lentil Soup
Green Curry Lentil Soup
Green Curry Lentil Soup
Green Curry Lentil Soup

When you get your April issue, let me know what I should make for April!

January’s project meal

February’s project meal 

The lentils, sweet potatoes, lime, and garlic were all from Imperfect Foods. Use my link and get $10 off your first box. Full disclosure, I get $10 too.

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Recipes Tried

2021 Project :: January Broccoli Soup

Last month I decided that I would like to create a little project for the new year. I decided that I would make one dish from each issue of Bon Appetit, starting January 2021.

Click here for last month’s project. 

So the one I chose from the February issue of Bon Appetit was the Broccoli Soup With Turmeric, Peanuts, and Crispy Shallots

I was taken by that beautiful photo! Kudos to the photographer and food stylists.

One of the “rules” of this project was that I really wanted to follow the recipe exactly and that I would not substitute any ingredients.

This is harder for me than I thought it would be. Not because I can’t follow directions, but because I just don’t always have everything on hand (or I don’t want to buy a bunch of something and waste the rest).

The first issue is that this recipe was for 4 servings and I was making this for myself (the husband doesn’t like soup or vegetarian dishes so this was a nope on both aspects).

So I scaled the recipe in half.

Then I realized I didn’t have serrano, but it did say “or other green chile” and I did have jalapeno so I used that and I think that’s acceptable.

I didn’t have a big Yukon gold potato and even if I did I probably wouldn’t use it because what am I doing to do with half a potato, since I’m halfing the recipe? So I used a bunch of small potatoes.

The only other change I made was that I didn’t have cilantro or mint for a garnish.

Here’s my set up:

Ingredients for Broccoli Soup

So the changes I made were really miniscule and I think would be allowed by the recipe author. Right? Please?

Oh and because I was making this in the bar kitchen, I didn’t have a large soup pot so I made it in the instant pot, but I didn’t pressure cook it. I just used it on Sauté Mode.

Ingredients for Ingredients for Broccoli Soup

This was putzy to be sure, but pretty easy to make. It was sort of a lot of chopping, but I don’t mind chopping. As long as I have a good knife.

Before blending Ingredients for Broccoli Soup
Before blending

I used the immersion blender, right in the pot instead of a blender.

after blending Broccoli Soup
after blending

The part where I almost said “F this” and did it my own way was at the very beginning. The recipe says to cook the shallots, peanut and turmeric in the oil, separate them (drain the shallots and keep the oil). Then for reasons I can’t fathom, it says to mix them back together.

Well, that’s just ridiculous. So I compromised. I made the oil as told, then I separated them, but I kept them separate (don’t tell me how to live my life!) I’m glad I did. Because of that oil? It was amazing!! I would make that again and use it to drizzle over everything!

oil

I’m not sure why the recipe doesn’t say to just cook the vegetables (step 3) in the oil you just made. It says to use regular oil. Why?

How did I do?

Comparison

The end result was a good soup. Good, not fantastic. I happily ate my lunch, I also added a slice of toasted bread (we call that toast, Amy). But I never ate the leftovers. I planned to, but each time I saw it in the fridge I went, “ehhhh…” and chose something else. So I guess I didn’t like it that much.

Final result

But it sure is pretty!

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Food Recipes Mine

Recipe :: Chicken Sausage Gnocchi Soup

This was originally called Creamy Chicken Gnocchi Soup and it was an Olive Garden copycat. But I changed so much that I feel it is my own now.
I was debating between a Zuppa Toscana and this Olive Garden copycat for dinner last night. I decided I wanted to use the gnocchi I got from Imperfect Foods.

I’ve never had the soup at Olive Garden so I have no reference point. Plus I as I mentioned, I changed so much that it’s not the same recipe at all.

Chicken Sausage Gnocchi Soup
Chicken Sausage Gnocchi Soup

Chicken Sausage Gnocchi Soup

Ingredients

  • Cooking spray
  • 10 ounces True Story Organic Chicken Sausage 
  • ½ cup onion diced
  • ½ cup shredded carrots
  • ½ cup green pepper, chopped
  • 3 garlic cloves minced
  • 1 tablespoons butter
  • 1 ½ tablespoons all-purpose flour
  • 2 ½ cups beef (or veg, or chicken) broth.
  • 1 cup whole milk
  • 2 cups fresh spinach leaves chopped
  • 1 (16 ounce) package potato gnocchi

Prep ingredients as noted (chop, slice veg and sausage).

Spray a large soup pot with cooking spray.

Over medium high heat sauté chicken sausage, onion, green pepper and garlic until tender.

Add the butter and stir veggies until butter is melted.

Add the flour and stir well so that the flour is all incorporated, no white spots showing.

Slowly add the chicken broth and stir or whisk until it starts to thicken.

Add the gnocchi and simmer for about 5 minutes or until gnocchi is cooked and soup is thickened.

Add the spinach to the pot and turn off the heat. Stir, then cover for about 5 minutes until the spinach is wilted (if the soup is too thin, leave the cover off.

Add salt and pepper to taste and serve immediately.

The only changes I might make next time are to use a hot sausage instead of sweet, or add some cayenne to the soup for a kick.

I also might use red pepper instead of green just for some color.

My Recipe: Chicken Sausage Gnocchi Soup 

Original Recipe: Creamy Chicken Gnocchi Soup

The gnocchi, green pepper, onion, carrot, chicken sausage, and garlic  were all from Imperfect Foods.  Use my link and get $10 off your first box. (Full disclosure, I get $10 off too.)

 

 

 

 

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Recipes Mine

Recipe :: Chili

Yesterday for some reason I was cold all day! I kept wrapping myself in blankets, sipping tea, snuggling puppies and just couldn’t get warm. This is unlike me, usually I am sweltering when others are complaining about it being cold. Thank goodness I don’t work in an office with other people anymore.


Anyway, 5pm hit and I realized I didn’t have a dinner plan. But I almost always have everything for Chili on hand, so I decided to go that route. I also decided to try it in the Instant Pot since I’d waited too long to start dinner.
It worked very well!! Here’s the recipe:

Red Chili

Amy’s Red Chili


Ingredients
1 pound extra lean ground beef (or turkey, or vegetarian alternative)
½ teaspoon salt
½ teaspoon cumin
2 teaspoons chili powder (at least)
1 teaspoon dried oregano (at least)
4 ounce can green (mild) chilis, diced
2 tablespoons canned jalapeno (or 1 whole pepper fresh, diced)
1 large onion, chopped
3 cloves Garlic, chopped
28 ounces tomatoes, canned
8 ounces tomato sauce
2 cups fat-free beef broth
½ teaspoon instant espresso powder (optional, but so nice)
3 Whole Chipotle Chile Canned In Adobo + 2 Tablespoons Adobo Sauce (optional)
dash of ground cloves and any other spices you might want to add (more of the above, plus garlic powder, chipotle powder, etc.)
½ bell pepper (any color), chopped
15 ounces kidney beans, canned, undrained
15 Ounces Black Beans, Canned, undrained

Steps
Stovetop/Slow Cooker:
Heat a large pot to medium high and spray with cooking spray. When hot add ground beef with a little of the salt, oregano, chili powder and cumin. Break the meat apart with the spoon and cook until no longer pink. When almost done, add onions and garlic and sauté for 5 minutes or so.
If you want to use the slow cooker, at this point transfer the cooked meat and spices into that vessel and continue using the slow cooker.
Add tomatoes, broth, other seasonings (including espresso powder) and tomato sauce.


Stovetop; Simmer for 1 hour (this is just to blend flavor–if not enough time skip this). Taste for seasoning, adding more if need be. I usually find I need to add a little salt here.
Slow cooker; set on low for 4 hours or more, longer the better as long as it doesn’t get too thick. Check it every hour if you can.


Add the two cans of beans (you can drain if you want, but I like that the “sauce” has extra nutrients and makes the chili a little thicker) and bell peppers and simmer for 15 minutes.

Red Chili


Instant Pot:
Set the Instant Pot on sauté mode and spray with cooking spray. When hot add ground beef with a little of the salt, oregano, chili powder and cumin. Break the meat apart with the spoon and cook until no longer pink. When almost done, add onions and garlic and sauté for 5 minutes or so. Turn off the pot (hit cancel).


Add tomatoes, broth, other seasonings (including espresso powder) and tomato sauce. Put the lid on and cook on high pressure for 15 minutes (you can certainly go longer, this is to develop flavor). Quick release. Taste for seasoning, adding more if need be. I usually find I need to add a little salt here.


Turn off the pot (hit cancel). Then put it back in sauté mode. You are going to want to simmer it for a bit to warm up the beans and peppers. Add the two cans of beans (you can drain if you want, but I like that the “sauce” has extra nutrients and makes the chili a little thicker) and bell peppers and simmer for 15 minutes.


Serve with shredded cheddar or taco cheese, sour cream and green onions, cilantro, saltines, corn chips, whatever you like on chili!

This time I did not use the chipotle in adobo because I didn’t feel like opening a whole can to use so little. So I just used chipotle powder. It was maybe not as “deep” of a flavor, but still delicious. I’m sure it will be even better today for lunch!

Red Chili

I hope you try it! Let me know how it goes!

Affiliate links:

Here’s the instant pot I have:

The beans, ground beef, onions, garlic, and peppers were all from Imperfect Foods

 

Categories
Food Recipes Tried Reviews

Lunch :: Lasagna Soup

Lasagna Soup

Lasagna Soup
Lasagna Soup with chicken sausage

I just felt I had to make sure everyone knew about the Lasagna Soup from Skinnytaste. Now, Gina over at Skinnytaste makes a ton of amazing dishes and I’ve tried a lot of them. But this one is my favorite and it’s very popular over on the Skinnytaste Facebook group as well.

Here’s the original recipe.

If you know me, you know it’s very hard for me to follow a recipe to the letter. I usually make changes either out of necessity, or taste. This one I follow pretty well, but since there are variables within, it’s different each time. For example, she calls for 2 cups of marinara sauce. The taste will vary greatly depending on what sauce you use. I like Classico’s 4 cheese.

Also it calls for uncooked Italian Chicken Sausage. Well, I’ve never been able to find Italian seasoned chicken sausage, so I’ve used something else each time. The first time I used a Caprese Flavored Chicken Sausage (from Gilbert’s) but it was already cooked. Tasted fantastic though.

Here’s the sausage I used:

Gilbert's Chicken Sausage
Gilbert’s Chicken Sausage

The last time I made this I used ground beef and just added Italian Seasoning to it (as well as some ground fennel). It was not as good. So I’d stick with the sausage, even if you can only find it cooked. Just chop it up small.

And whatever you do, do NOT skip the ricotta. Even if you think you’re not a fan. It makes the soup. The soup is good without it, but it’s AMAZEBALLS with it! It’s what makes it taste like lasagna.

Whenever someone asks for a good soup recipe (especially one for the Instant Pot) I recommend this one.

Lasagna Soup
Lasagna Soup made with ground beef.

I hope you will try this one! If you do, or if you have already, let me know in the comments!