Vegetarian Posole (Hominy Stew)

I think it is time to talk about Scot's sense of humor.  For those of you who haven't had the pleasure of witnessing it first hand, I thought I would give you a taste of some of his jokes, specifically relating to food:

1.  Tastes chocolate frosting, "Ganache that's good."

2.  Whenever I make couscous, "I need to get to school early tomorrow, couscous I have to print something before class."  In general, replaces "because" with "couscous" for about a week.

3.  Any dish with thyme, some reference to time, usually, "How much thyme does this take?"

4.  "Avocado"="Have a cow doe"

And while I was making this soup, I had the empty can of hominy sitting in the sink and there was a small piece of hominy sitting next to it on the countertop.  And he made some joke about the piece of hominy relating it to the phrase..."Peace and Harmony".  It was such a bad joke, that neither of us can even remember what it was.  

Every once and while, he comes up with something that is enough of a stretch that it is actually really funny to me.  But usually, it is so bad that I am just glad no one has to witness it and force a courtesy laugh.  


Speaking of Scot, he declared this soup a 10 after the first bite.  I feel obligated to tell you that sometimes I think Scot is an emotional rater of food.  And he ate this after coming off a "curling win high".  Not that I disagree with his rating, this is a delicious soup.  What makes it special is the smoked paprika and ancho chile powder, spices that really can't be replaced.  The smoked paprika, especially, gives the soup a smokey flavor and makes it taste like bacon.  It is also full of veggies like hominy, black beans, and butternut squash.  I actually left out the butternut squash (not by choice) but I have no doubt that its presence would make this soup EVEN better.

Vegetarian Posole (Hominy Stew)

from Sandy Gluck, cohost of “Everyday Food” via The Radio Blog

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, finely minced

2 cups peeled and cut into 1/2-inch chunks butternut or other winter squash

1 red bell pepper, diced

1 jalapeno pepper, halved, seeded and thinly sliced

11/4 teaspoons ancho chile powder

3/4 teaspoon dried oregano

1/2 teaspoon smoked paprika

2 cans (15 ounces each) hominy, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

2 cups vegetable broth

1 cup canned plum tomatoes in puree

Coarse salt

1/2 cup chopped cilantro

1 avocado, pitted, peeled and cut into wedges

1 lime, cut into wedges

In a large skillet or sauté pan, heat the oil over medium-low. Add the onion and garlic and cook, stirring occasionally until the onion is tender, about 7 minutes.

Add the squash, bell pepper, jalapeno, chile powder, oregano, and paprika and stir to combine. Add the hominy, black beans, broth, and tomatoes and bring to a boil. Season with salt.

Reduce to a simmer, cover and cook until the vegetables are tender and the flavors have blended, about 25 minutes minimum, but the longer the better. Top with cilantro and avocado and serve with lime wedges.

(Servings: 4-6, Prep time: 10 min., Cook time: 45 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort: 2/5

Pumpkin Soup with Chili Cran-Apple Relish

I think we all know that eating fall squash is a requirement in October and November.  And it is a wonderful thing.  I have made this particular recipe several times over the past several falls and what I love about it is, first, it is so easy.  Second, I love the relish.  I have a weakness for soup toppings.  It has gotten to the point where every time I make a soup, I search long and hard for a garnish or topping.

The relish is everything the soup is not.  It is spicy and tangy and sweet.  The soup is creamy and has a subtle sweetness, but is mostly savory.  It has a deep flavor because of the chicken stock and fresh thyme (I always use fresh thyme in place of the poultry seasoning/ground thyme).    The other thing I change is I don't usually use the two cups of heavy cream.  I probably put less than a cup of half and half.  But, I never do the same thing and it is delicious every time.  Even though I love fat, I don't love really thick and creamy soups.  I am more of a broth girl.  

To pull an Ina on you, this soup is even more delicious when you use homemade stock and freshly roasted pumpkin.  Duh.  But it does make quite a difference.  However, don't be ashamed to pull out a few cans and make this for a quick week night dinner.  I have been out of homemade stock for a long time and it doesn't stop me.  Speaking of which, I need to stock up on that for Thanksgiving.  

Pumpkin Soup with Chili Cran-Apple Relish

recipe courtesy Rachael Ray via Food Network

For the soup:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped (save time and purchase celery already

washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium yellow onion, finely chopped

Salt and pepper

3 tablespoons all-purpose flour

2 teaspoons poultry seasoning or 2 teaspoons ground thyme

2 teaspoons hot sauce, or to taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 teaspoon freshly grated nutmeg

For the relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped

1/4 red onion, finely chopped

2 tablespoons lemon juice

1/2 cup dried sweetened cranberries, chopped

1 teaspoon chili powder

2 teaspoons honey

1/2 teaspoon ground cinnamon

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper.  Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth.  Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

(Servings: 4-8, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

New England Fish Chowder

Hey!  Want to buy some baked goods from some awesome bakers?  All for a great cause?  Go on over to Bloggers Bake for Hope and check out what is for sale.  Bake sale opens May 4th.  I am donating a batch of Lemon Poppy Seed Cookies, which are delicious and ship very well.  Check it out!

I was born to eat fish chowder.  I also was born in Iowa.  Not something I typically include on my resume.  I actually hate Iowa.  No I don't.  I don't hold pointless grudges.  Iowa is fine.  Nebraska is just better.  (Born in Iowa, Reborn and raised in Nebraska)

Anyways, there is no reason I should love a fish chowder as much as I do.  But I do.  And this gets better the longer it sits.  Leftovers were certainly better than the original.  I even slightly overcooked the fish and after it all sat and melded and moisturized, all was right again.  

Also, this is not a thick chowder.  Just the way I like it.  Nice and soupy.  

New England Fish Chowder

by Simply Recipes

1 Tbsp olive oil

1 teaspoon butter

2 medium yellow onions, chopped (about 2 cups)

1/2 cup dry white wine (optional)

3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes

2 cups clam juice

1 bay leaf

1 Tbsp fresh thyme, or 1 teaspoon dried thyme

1 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)

1 1/2 to 2 lbs cod, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces

1 1/2 cups heavy cream

2 Tbsp chopped fresh parsley

Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)

Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

In a separate pot, heat the cream until steamy (not boiling).

Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread or oyster crackers.

(Servings: 6, Prep time: 10 min., Cook time: 80 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Ajiaco (Colombian Chicken and Potato Soup)

WANTED: an in-state little sister to peel all the ping-pong-sized red potatoes I bought for this dish.  What was I thinking?  I'll tell ya what I was thinking, I forgot I needed to peel the potatoes at the moment of picking out this grocery purchase.  It was like the scene in Pretty Woman..."slippery little suckers".  It was borderline miserable, but I got through it!

So, Ajiaco.  I have never been to Colombia, but my red headed, firecracker of a friend, Kim is there right now.  Several weeks ago, she told me all about how delicious this country's famous soup is.  It is often made at home, but lots of restaurants also make it, often as a special.  As soon as I started researching this recipe, I could not wait to make it.  

To summarize, this soup is a starchy, rich, thick potato soup with shredded chicken topped with Aji salsa, sour cream, capers, cilantro and avocado and chunks of corn of the cob floating around.  

Now, traditionally this recipe is not exactly how Ajiaco is made (but well adapted for the US dreamer).  First, the soup has three different kinds of potatoes in it.  One is a starchy Russet.  Another is a red potato.  The third is a waxy yellow potato, but a specific wild variety grown at the high altitude of Colombia called papsas criollas.  They are supposed to break down completely into the soup and help create the thick creamy texture.  The "best" substitution is a Yukon gold, which is what I used.  However, you may be able to find the papas criollas at a Latin market around you.  You can also buy online here or here.  

The second ingredient that is very traditional and very important is an herb called quascas.  It was also not available in Boulder (I checked everywhere).  I read the best substitute was a combination of bay leaves and parsley.  Quascas is often thought of as a weed in many parts of the world.  Someone suggested going to a park and looking for it (weird).  It is also a weed that spreads very quickly, so most people don't like to grow it.  In the US, it is known as "gallant soldier".  Apparently it adds a grassy or weedy taste to the soup, which, to me, seems like something parsley can do.  Kim said she isn't a huge fan when it tastes too weedy.  You can also buy online here or here.

Also, the corn used in Colombia is a little tougher with bigger kernels than the sweet corn we are used to.  Therefore, it is often cooked as long as the potatoes to tenderize the kernels.  US sweet corn is a perfectly fine substitution (maybe even better!) and only needs to be added at the end of the cooking time.  PS:  corn on the cob sucks bad right now.  

Lastly, the recipe I came up with first develops a nice homemade chicken broth with the addition of some tasty vegetables and then adds the potatoes later which simmer until they break down quite a bit.  Then, I whipped out the old immersion blender to give the soup a nice texture.  Traditionally, the soup is cooked forever and the potatoes are broken down by smashing them up against the side of the pot.  That would work just as well, but a little slower and takes more effort.  

The bottom line is that I really love this soup.  Even though it might not be exactly the same as the real Colombian version, having the Aji salsa (which, btw, is delicious...recipe included), capers and all the other toppings really make it delicious.  Plus, I have never had the real thing, so what do I know.  

Thank you to all the others who have already written about Ajiaco.

Ajiaco

For soup:

1 whole chicken, cut into pieces

6 quarts of water

1 small bunch of parsley

1 small bunch cilantro

3 bay leaves (traditionally quascas is used instead of the parsley, cilantro and bay leaves)

2 carrots, cut into thirds

2 stalks of celery, cut into thirds

1 large white onion, cut in half

1 leek, cut in half, cleaned well, whites only

6 chicken bouillon cubes

1 tbsp kosher salt

3 ears of corn

3 lbs Russet potatoes, peeled and diced into 1 inch cubes

4 lbs red potatoes, peeled and diced into 1 inch cubes

4 lbs Yukon gold potatoes (traditionally papas criollas are used, if you can find

them), peeled and diced into 1 inch cubes

kosher salt

black pepper

To serve:

Aji salsa (recipe follows)

Capers, drained

Avocado, diced + lemon/lime juice to avoid browning

Cilantro leaves

Sour cream

Place chicken pieces in large pot or Dutch oven, cover with 6 quarts of water. Bring pot to a boil.

In a cheesecloth tied shut with kitchen twine, put parsley,1 small bunch of cilantro, and bay leaves (or quascas). Once the pot has come to a boil, skim the fat that floats to the top off with a spoon and discard. Continue doing this for about 10 minutes, then add the herbs, carrots, celery, white onion, leek chicken bouillon cubes, and 1 tbsp kosher salt. Bring back to a boil, reduce to a simmer and let cook for about 30 minutes or until the chicken is cooked through and tender.

Remove chicken from the pot and set aside to let cool. Add corn and cook for about 10-15 minutes, or until kernels are tender. Remove from pot and set aside. Remove carrots, celery, onion and leek from the pot and discard.

Add all the potatoes to the pot. If you are prepping as you go (which you should) add them in this order: Russet, red and Yukon (or papas criollas). Bring the pot to a boil, partially covered, reduce to simmer and cook for an hour or longer, until Yukon potatoes are falling apart. Cut ears of corn into thirds and add to the pot after about 30 minutes (also take out the herb bouquet at this time).

While the potatoes are cooking and once the chicken is completely cooled, remove all the skin and bones from the chicken and shred the meat. Depending on the timing, you might want to throw the shredded chicken into the fridge while the rest of the meal is prepared. Re-warm the chicken carefully/slowly before serving.

Taste soup for seasonings. Add a generous amount of black pepper and adjust salt (you will probably need to add quite a bit more salt, ~1.5 tsp). While the potatoes are cooking, you can smash them against the side of the pot to break up the potatoes and thicken the soup. Alternatively, at the end, you can smooth it out a bit with an immersion blender. Make sure to leave plenty of big chunks of potato, but blend enough to give a nice thick texture to the soup.

To serve the soup, ladle into a big bowl and top with shredded chicken. At the table pass around Aji salsa, capers, avocado, cilantro and sour cream to top the soup.

(Servings: 8-10, Cook time: 3 hrs., Difficulty: Easy)

Aji

from Fine Cooking

4 scallions (white and light green parts only)

1 medium tomato, peeled and seeded

1 small white onion, peeled

2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and

seeds removed (wear gloves, and don’t touch your eyes)

3 Tbs. fresh cilantro leaves

3 Tbs. white vinegar

1/4 tsp. kosher salt

In a food processor, pulse all the aji ingredients until they’re finely minced.  Transfer to a serving bowl.

Printable Version

foodforscot Rating:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  5/5

Dishwashing Effort:  4/5

Potato and Yam Soup with Bacon and Spinach

As I walked to the bus after school/work the past couple of days, I have been shocked by the light.  The sun!  I forgot about you!.  On work days.  

How does this happen?  Every.  Single.  Year.  Having sunlight is like surprise gift for me.  I am so lucky that I am clueless.  

I should also talk about how it is warming up.  But living in Boulder, it isn't really ever that cold...for that long.  Plus, it seems to take me about a month longer than everyone else to phase out the gloves, hats, and coats.  It has happened more than a few times that I find myself with all the fixings and the guy next to me is wear shorts and t-shirt.  I basically don't expose my skin to the fresh air until mid-April.  

I love soup.  JTLYK.

Potato and Yam Soup with Bacon and Spinach

from bon appétit Magazine, March 2011

6 slices applewood-smoked bacon (about 6 ounces), cut crosswise into 1/2 inch pieces

1 large onion, chopped

2 garlic cloves, pressed

1 teaspoon dried thyme

1 14.5-ounce can diced tomatoes in juice

1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

4 to 5 cups low-salt chicken broth

1 5- to 6-ounce package baby spinach

Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all the liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.

(Servings: 4-6, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Lentil Soup

Last night, I made this.  "Eggplant Bolognese".  I went against my gut instinct (and the bland reviews).  The one that told me that this particular pasta sounded nasty.  I love eating healthy, but you can take eating healthy too far.  And first, I am just going to admit it: 

Whole wheat pasta is not good.

I love whole wheat.  I love a hearty grain.  But some things need to be white.  And I think pasta is one of them.  I vow to never use a whole wheat pasta again.  Sorry, bod.  

And second, I need salt and fat in my life.  If I want something without it, I will eat a carrot.  

Proof

Anyways, I don't recommend that pasta if you want something that tastes good.  Now, it didn't taste BAD, but those ingredients aren't cheap.  I feel like Whole Foods tricked me into buying all those ingredients.  Ingredients that could have been put to so much better use.  I guess if you want something really healthy, go for it.  

This post is actually about Alton's Lentil Soup.  Which was totally delicious.  And healthy.  Please make this instead.  It is strangely addicting.  

PS:  I made many substitutions/mistakes but soups don't care about details.  I would tell you about them all, but don't worry about it.  Grains of Paradise?  Yeah...couldn't find it either.  Way to make an otherwise accessible soup complicated, Al.  Jk.  I am sure it is a wonderful addition.  

Lentil Soup

by Alton Brown via Food Network

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped tomatoes

2 quarts chicken or vegetable broth

1/2 teaspoon freshly ground coriander

1/2 teaspoon freshly ground toasted cumin

1/2 teaspoon freshly ground grains of paradise

Place the olive oil into a large 6-quart Dutch oven and set over medium heat.  Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

(Servings: 6, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  1/5

Moroccan Spiced Chickpea Soup

I guess we eat a lot of soup.  I really appreciate dishes that can be made in under an hour for week night meals.  Although I cook a lot and it is really important to me, we struggle just as much as the next fam to find time during the week to cook AND eat dinner (especially consecutively).  It seems that no matter how hard we try, we always have things scheduled between 6 and 7 pm.  I always cringe when I have to commit to those times because that usually means I have to wait until after it all to cook and eat.  

For this soup, I threw it all the together right when I got home and let it cook pretty much all the way.  Then, I turned off the stove but left the pot on the stove, we left for an hour or so, came back, turned back on the heat, and dinner was ready in about five minutes.  I like that kind of flexibility.  

Plus, this is a simple, but interesting, set of flavors.  Most notably, there is a whole spoonful of cinnamon.  I thought it was very fragrant and pleasant, but couldn't actually taste the cinnamon.  Scot said he could taste it and really liked it.  Leftovers were even better!

Moroccan Spiced Chickpea Soup

by Dave Lieberman via Food Network

1/4 cup extra-virgin olive oil, plus more for garnish

1 large onion, medium diced

6 to 8 cloves garlic, pressed

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 heaping teaspoon sweet paprika

1 (14.5-ounce) can chopped tomatoes

3 (15-ounce) cans chickpeas, drained and rinsed well

1 quart vegetable broth or reduced-sodium chicken broth

1 teaspoon sugar

Kosher salt

Freshly ground black pepper

1 (5-ounce) package pre-washed baby spinach

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

(Servings: 4, Prep time: 5 min., Cook time: 50 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Potato Leek Soup

Remember back when I posted a recipe for Baked Potato Soup?  It was delicious.  And I love the warm feeling potato soup leaves in your stomach.  As I said before, it actually warms your soul.  You can feel it in your heart's center.  

I loved it but I hated it.  I hated it because it had some ridiculous amount of sour cream in it and I couldn't eat it again without feeling guilty.  It is a party soup.  But how will I warm my soul?  

This potato and leek soup has all the warming qualities without the additional fat.  And it is equally as delicious.  I topped mine with some goat cheese, chives and plenty of black pepper (instead of parsley).  We ate this up before our game of broomball tonight, which was played outdoors in 3 degree weather.  And don't worry, my soul stayed plenty warm.  

Namaste.

Potato Leek Soup

from use real butter

2 tbsps (1 oz.) butter or vegetable oil

4 leeks, trimmed of the roots and dark green parts, split, washed, and diced

salt to taste

pepper to taste

2 lbs. yukon gold potatoes, peeled and diced

4 cups chicken broth

2 cups water

2 tbsps fresh parsley, minced

Heat the oil or butter in a large pot over medium heat. Add the leeks and sauté until they wilt. This takes about 6 minutes or so. Season the leeks with salt and pepper to your liking. Add the potatoes, broth, and water and bring to a boil. Reduce the heat and let simmer until the potatoes are fork-tender. When the potatoes are soft, use an immersion blender or a regular blender to purée the soup. You can leave chunks if you like by blendering only half of the soup. It’s a matter of preference. Stir in the parsley and serve hot.

(Servings: 4-6, Prep time: 20 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

African Chicken Peanut Stew

I've been blogging here for almost a year.  A lot has changed since I began last January.  

First, I learned how to spell "vinaigrette".  Who knew?

Second, I stopped shopping at large supermarkets.  My life has improved by about 350% bc of that decision.  

Third, our grocery budget increased by that much too.  Jk.  We don't actually budget.  That is a good idea, tho.  NY Res!

Fourth, I discovered food blogging.  And Pioneer Woman.  And how much of a creep I am when I talk about her.

Fifth, I have tried well over 250 new recipes.  And found some real gems.  

Sixth, I love food way too much.

And my gift for you for the new year?  I have just now updated my recipe index.  I know, I am too kind.  It had been lacking any updating because I was having problems with the editor and didn't have time to figure it out.  Now all the recipes are there and organized.  

Anyways, who watches Top Chef?  I love it.  I love the Top Chef All-Stars even more.  All my favorites are there.  Scot and I especially love Carla.  She is hilarious and the sweetest competitor ever.  She recently won a elimination challenge by making an African Stew mildly similar to this one.  It was vegetarian and I just couldn't believe that a soup could beat out all the other dishes that seemed much more fancy schmancy (I love fancy schmancy).

Well, I found the recipe for her version.  Possibly the most complicated stew ever.  Even just the final layering of all the components to plate is ridiculous.  Although, I would love to someday try out a real deal Top Chef recipe...today is not the day.  

This version of an African Peanut Stew is much easier and much, much quicker.  Still not quick.  Takes over 2 hours to make.  But, it is delicious!  The main flavors are the peanuts, peanut butter, sweet potatoes, ginger, and coriander/cilantro.  I knew Scot would love this.  Those flavors are some of his favorites.  And he was raving.  I also loved the combination of the sweet flavors with coriander and the kick of spice from the cayenne.  The smell of it stewing brought me back to my trip to Mali.  

African Chicken Peanut Stew

from Simply Recipes

2-3 pounds chicken legs, thighs and/or wings

3 Tbsp vegetable oil

1 large yellow or white onion, sliced

A 3-inch piece of ginger, peeled and minced

6-8 garlic cloves, chopped roughly

2-3 pounds sweet potatoes, peeled and cut into chunks

1 15-ounce can of crushed tomatoes

1 quart chicken stock

1 cup peanut butter

1 cup roasted peanuts

1 Tbsp ground coriander

1 teaspoon cayenne, or to taste

Salt and black pepper

1/4 to 1/2 cup of chopped cilantro

Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

(Servings: 6-8, Prep time: 30 min., Cook time: 2 hrs., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  10/10

Effort:  3/5

Dishwashing Effort:  3/5

White Chili

Even though I wasn't around for Thanksgiving this year, I still longed for a big Thanksgiving meal.  So, I invited a whole lug of friends over for a big potluck dinner.  I made sure all the necessary Thanksgiving staples were taken care of by various people.  And we made the turkey.  And of course, the gravy and cranberry sauce to go with it.  I used Alton Brown's highly rated and used recipe.  The highlights of the recipe include brining the turkey, starting it off at a very high heat to get a nice golden, crispy skin and then finally cooking it until the internal temperature of the breast reaches 161 degrees F.  

This is after 30 minutes of crisping up the skin initially.

The scariest part for me (this was my first turkey, btw) was the fact that I was cooking a 25 lb turkey.  Woahhhh...that is huge.  We had over twenty people over for dinner so we needed a big guy.  The second scariest part is that I bought a new digital instant read thermometer.  It was supposed to read both the internal temp and the oven temp.  However, it was not reading the oven temp correctly so I was having a hard time trusting it period.  It all turned out just fine.  The turkey was totally delicious.  Lots of people said it was the moistest turkey they had ever had.  I loved the flavor.  It was a seriously good turkey.  Alton Brown is good at stuff like this, trust him.  

So, we have been using up the leftovers over this week.  I made this white chili and replaced the roasted chicken with the leftover turkey.  It is a great soup/chili/white chili.  And it is pretty healthy.  I didn't add the cream because I liked how it tasted without it.  I am sure most of you do not have leftover turkey anymore, but this would be just as good with the chicken.

White Chili

adapted from Melissa d'Arabian via Food Network

For the Roasted Garlic:

1 head of garlic

1 tablespoon extra-virgin olive oil

For the Chili:

12 shallots, chopped

2 tablespoons extra-virgin olive oil

3 Anaheim chile peppers

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 cup dry white wine

7 cups low-sodium chicken broth

4 cups shredded cooked chicken

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

1 15-ounce can navy beans, undrained

Kosher salt and freshly ground black pepper

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

3/4 teaspoon smoked paprika

1/3 cup heavy cream

1 cup grated monterey jack cheese, for garnish

Roast peppers: Preheat the broiler. Place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Make the roasted garlic: After chiles are roasted, preheat oven to 400 degrees F. Peel outer skin off the garlic. Slice the upper 1/2 inch off the garlic bulb. Place in a piece of foil, drizzle with olive oil. Wrap edges of foil around garlic and roast in oven for 30-40 minutes or until the garlic is soft and squishes out.

Prepare the chili: Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes.  Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

(Servings: 4-6, Prep time: 45 min., Cook time: 45 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5