Tag Archives: TasteFoodblog

Sweet Pepper, Salami and Basil Pizza

Posted on February 20, 2012 | 12 Comments

It’s pizza night tonight – no take out necessary. I’ve got dough defrosting in the refrigerator from my last pizza night. All that’s needed are a few ingredients from the refrigerator, and it’s as simple as that. The next time you make homemade pizza, be sure to make extra dough to freeze. Then when it’s suddenly pizza night, you can whip one up as easy as ….

Sweet Pepper, Salami and Basil Pizza

Pizza dough for one extra-large pizza (recipe below)

1/2 cup  tomato sauce (recipe below)
3 ounces salami or pepperoni
1 cup thinly sliced sweet peppers
1 cup basil leaves, torn in half
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup grated Pecorino Romano cheese
Freshly ground black pepper
Olive oil

Preheat oven to 500 F. Stretch out pizza dough in a large rectangular shape on parchment paper.
Spread a thin layer of tomato sauce over crust, leaving one inch clear around the edge of the crust. Arrange salami over pizza. Scatter peppers and basil over the salami. Sprinkle with cheese. Brush the exposed crust with olive oil.
Slide the parchment and pizza onto a baking stone on lowest rack in oven. Bake until crust is golden brown and cheese is bubbly, about 12-15 minutes. Serve immediately.

Tomato Sauce
Makes 1 cup

1 tablespoon olive oil
1 garlic clove, minced
1 15-ounce can Italian plum tomatoes, with juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Heat olive oil in a saucepan. Add garlic and saute until fragrant, 30 seconds. Add tomatoes. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thickened, about 30 minutes. Add salt and pepper.

Pizza Dough Recipe
Adapted from a recipe by Alice Waters. Makes 1 extra large or 2 medium pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook, and knead about 5 minutes.) Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to desired shape.

Here are a few more pizza combinations from TasteFood:
Broccoli Rabe, Potato and Rosemary Pizza
Asparagus and Prosciutto Pizza
Cherry Tomato, Coppa and Arugula Pizza 

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Posted in Pizza

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Roasted Salmon with Green Olive and Almond Tapenade

Posted on February 16, 2012 | 18 Comments

I’ll be honest. The real star of this salmon dish is the Green Olive and Almond Tapenade. No offense to the salmon, which is sublime as always.  But, frankly, this tapenade is positively addictive, adding salty, briny brightness and crunch to the buttery salmon. So, if possible, make a double batch of the tapenade. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Roasted Salmon with Green Olive Tapenade

Serves 4.

For the tapenade:
1 1/2 cup pitted green olives
1/4 cup almonds, toasted
2 anchovies, drained
1 garlic clove
2 teaspoons capers
1/2 teaspoon freshly ground black pepper

For the salmon:
4 – 6 to 8 ounce salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon
1/2 teaspoon salt

Make the tapenade:
Place all of the ingredients in the bowl of a food processor. Process to a coarse paste. (Tapenade may be made up to two days in advance. Cover and refrigerate. Serve at room temperature.) Makes about 1 1/2 cups.

Make the salmon:
Preheat the oven broiler. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and lemon juice. Sprinkle with salt. Broil about 6 inches under the broiler until the salmon is cooked through, 8 to 10 minutes. Remove from oven. Transfer to serving plates. Top with a spoonful (or two) of the Green Olive and Almond Tapenade. Drizzle with a little olive oil and additional lemon juice to taste. Serve immediately.

If you like this, you might enjoy these recipes:
Olivada from TasteFood
Artichoke Tapenade from David Lebovitz
Shrimp and Feta Salad from TasteFood
Roasted Red Pepper and Walnut Dip from Healthy Green Kitchen

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Posted in Appetizers, Condiment, Fish and Shellfish, gluten-free, Main Course

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Flourless Chile-Chocolate Cake

Posted on February 13, 2012 | 17 Comments

Add a little spice to your love life, I mean, chocolate, for Valentine’s Day. It’s never a bad idea to shake things up, and this flourless chocolate cake does just that. Laced with chipotle, cayenne and cinnamon, this dense fudgy cake has a naughty kick of smoke and heat cloaked in chocolate. Now that’s an exciting Valentine’s cake. To read more and for the recipe, head over to PhanPhatale where I have been asked by author (and new mother!) Jackie Pham to contribute a guest post. Happy Valentine’s Day!

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Posted in Baking, cake, chocolate, Desserts, Food Blog Events

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Apple Bran Muffins

Posted on February 10, 2012 | 17 Comments

I rarely bake muffins, but when I do, I try to make them healthy. Muffins are often mini-cakes, packed with sugar and fat, which to some extent can’t be avoided if you wish to eat a muffin that doesn’t resemble a hockey puck or bird food. To compensate, I try to reduce the sugar and fat and add healthy grains, cereal, fruit and nuts. Today I had a request for homemade muffins from my son who is home sick from school. Since he hasn’t had much of an appetite, I couldn’t resist trying to whip up a batch of Apple Bran Muffins. They are reasonably healthy for a muffin, while sufficiently naughty to indulge a craving for something moist and sweet.

This is a recipe that is inspired by one I have used from Ina Garten in the past. While she incorporates bananas into her muffins, I have substituted grated apple for sweetness and moistness. I like to make mini-muffins, which are better sized for snacking.

Apple Bran Muffins
Makes approximately 20 mini-muffins

1 cup unprocessed wheat bran
1 cup buttermilk, shaken
1/4 cup unsalted butter, room temperature
1/3 cup light brown sugar
2 large eggs, room temperature
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup grated apple, packed
1/2 cup finely chopped walnuts (optional)

Preheat the oven to 350 F. Place paper liners into a mini-muffin tin. Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, 3-4 minutes. With the mixer on low, add eggs, one at a time, mixing well. Add the molasses and vanilla. Add the buttermilk and mix to combine.
Sift the flour, cinnamon, baking powder, baking soda and salt together in a bowl. With the mixer on low speed, slowly add the dry ingredients until just combined. Don’t overmix. Fold in the raisins, apple and walnuts, if using. Spoon the batter into the muffin cups, filling them. Bake in the oven until a tester comes out clean, about 20 minutes. (If using a large muffin tin, baking time will be longer, about 30 minutes.)

More muffins? You might enjoy these:
Pumpkin Cream Cheese Muffins from Annie’s Eats
Chai Carrot Pear Muffins from Family Fresh Cooking
Huckleberry Muffins from Honest Food
Meyer Lemon Muffins from Gastronomy Blog

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Posted in Baking, Breads, Pasta, Rice, Grains, Breakfast

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Cauliflower Purée

Posted on February 7, 2012 | 17 Comments

~ Cauliflower, Celery Root, Garlic, Thyme ~

Looking for a simple side that’s light and fluffy but not mashed potatoes? This Cauliflower Purée is airy and delicate, a blend of cauliflower and celery root. One potato is added to the mix for a touch of heft and a little starch to prevent the purée from becoming a thick soup. The result is a refined side dish that is a wonderful accompaniment to fish, meat and winter stews.

Cauliflower Purée

The celery root, also known as celeriac, is mildly redolent of celery, and nicely balances the nutty and sweet notes of the cauliflower. Serves 6-8 as a side dish.

1 large head of cauliflower, chopped in 1 inch pieces
1 medium celery root, peeled, chopped in 1 inch pieces
1 large russet potato, peeled, chopped in 1 inch pices
Bouquet garni: 3 thyme sprigs and 1 bay leaf tied in cheesecloth
1 garlic clove, chopped
1/4 cup unsalted butter, cut in large pieces
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Thyme sprigs as garnish

Combine cauliflower, celery root, potatoes and bouquet garni together in a large pot. Cover with water. Bring to a boil and simmer, covered, until all of the vegetables are very tender. Drain and discard bouquet garni. Transfer to a food processor. Add garlic and butter and purée until smooth. Add remaining ingredients and pulse to blend. Taste for seasoning. Transfer to a serving bowl. Serve warm, garnished with thyme.

If you like this, you might enjoy these recipes from TasteFood:
Potato Gratins
Cauliflower and Celery Root Soup with Truffle Oil and Crispy Kale
Salmon Chowder with Cauliflower and Spinach 

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Posted in side dish, Vegetables and Salads, Vegetarian, Winter

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Cooking for Your Health: Kale and Quinoa Salad

Posted on February 3, 2012 | 15 Comments

Kale, Quinoa, Carrots, Red Cabbage, Chickpeas, Raisins, Lemon 

Just because it’s winter doesn’t mean you can’t eat your salad. After all, we adapt our wardrobe for the cold season, and we can do the same with our vegetables. Fresh winter salads, fortified with grains and legumes, heartily provide us with a plateful of immunity-boosting accessories to keep the the doctor away. Kale and Quinoa Salad is packed with healthy ingredients rich in nutrients, anti-oxidants and protein. Kale is a superfood, rich in vitamins A, C and K, high in fiber and the plant form of omega-3 fatty acids as well as cancer fighting phytonutrients. That’s a lot of nutritional heft for a member of the cabbage family. Teamed up with quinoa, an ancient grain and an amino acid-rich protein, these 2 ingredients form a powerhouse of nutrition, promoting health, clear breathing and anti-inflammation. More importantly, they taste great – especially when seasoned and tumbled with raisins, chick peas and carrots in a cumin-spiced lemon vinaigrette .

Winter Kale and Quinoa Salad with Lemon Cumin Vinaigrette 

The beauty of this salad is that its ingredients may be mixed and matched according to availability and taste. Fresh, raw spinach may be combined with or substituted for the blanched kale. If you don’t have quinoa in the pantry, then try bulgur or wheat berries. Almonds or walnuts are a delicious, nutrient-rich substitution for the chickpeas.

Serves 4-6.

For the vinaigrette:
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

For the salad:
1 large bunch curly kale – (chou frisée)
2 large carrots, peeled, grated
1/4 small head of red cabbage, shredded
1 cup chick peas
1/2 cup cooked quinoa
1/2 cup golden raisins

Prepare the vinaigrette:
Whisk together all of the ingredients except the olive oil in a small bowl. Add oil in a steady stream, constantly whisking to emulsify. Set aside.

Prepare the salad:
Remove the tough veins from the kale leaves. Tear leaves into large pieces. Bring a large pot of salted water to a rolling boil. Add the kale leaves. Blanch until bright green but not wilted, 10-15 seconds. Drain immediately and refresh under cold water or in a bowl of ice water. Spread in one layer on a kitchen towel and blot dry. Toss kale, carrots and red cabbage together in a large bowl. Add the chickpeas, raisins and half of the quinoa. Toss with half of the vinaigrette. Transfer to a serving platter or divide among serving plates. Sprinkle with additional quinoa. Drizzle with remaining dressing to taste.

This post is the first in a series of monthly posts devoted to Cooking for Your Health. In coordination with my long-time friend, Knirke, who is a Swiss-based pilates instructor, this column will provide a monthly recipe designed to boost health in synchronization with the season and a particular health theme in Knirke’s monthly newsletter. This month, the theme is breathing. Clear and deep breathing is essential to our vitality and health, providing oxygen to our blood and brain. The foods we eat can promote or interfere with our breathing. Interfering food allergens may be wheat, dairy and red meat which produce mucus. To counter this, it’s important to eat plenty of fruit and vegetables throughout the winter. Colorful produce is a rich source of anti-oxidants and vitamins, reducing inflammation, fighting infections and boosting our immune system. And, not only are they healthy for you, they are delicious, too. So, don’t just relegate your winter vegetables to a recuperative diet – enjoy them daily!

For more healthy winter meals, you might like these recipes:
Farro, Kale and Butternut Squash Soup
Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese
Roasted Provençal Vegetable Salad with Couscous

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Posted in Cooking for Your Health, gluten-free, Legumes, salad, side dish, Vegetables and Salads, Vegetarian

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Lamb Stew with Raisins and Honey

Posted on February 1, 2012 | 16 Comments

~ Moroccan Lamb Stew with Raisins and Honey ~

It’s the time of year when I have an urge to travel. Call it cabin fever, restlessness, or simply the craving to be somewhere different, where it’s warm, spicy and balmy. The sights, smells and sounds of new cultures are revitalizing. Time slows down, and the smallest details are observed and savored  amidst a kaleidescope of impressions. It just so happens that this is also the time of year when my urge to travel collides with real life. It’s the middle of the school year, I have work deadlines, and the contents of my piggy bank were spent at Christmas. So I improvise, and my travels occur in the kitchen, where I replace my passport with the jars in my spice drawer and concoct recipes inspired by the exotic flavors, heat and aromas of far flung destinations.

This lamb stew takes inspiration from a traditional Moroccan meat and vegetable tagine and Mrouzia, a rich celebratory stew prepared in the days following  Eid Al Kebir  - or the Festival of Sacrifice. It’s meant to be sweet, enhanced with dried fruit and honey, but I have scaled the sweetness back to my taste while adding tomato paste and carrots for more freshness.  The spice list is lengthy, but attainable. It’s a compilation of spices similar to those found in Ras El Hanout, a spice blend that is a staple in North African cuisine.

Lamb Tagine with Raisins and Honey
Serves 4

1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cayenne
Salt
2 pounds lamb leg or shoulder, excess fat trimmed, cut in 1 inch chunks
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger with juice
2 cups chicken stock
1/4 cup tomato paste
2 carrots, cut in 1/4 inch slices
1 cup golden raisins
1 tablespoon honey, or to taste

Combine all of the dried spices and 1 teaspoon salt together in a small bowl. Toss the lamb with 2 tablespoons olive oil in another bowl. Add the spices to the lamb; mix to thoroughly coat. Cover and refrigerate at least 4 hours and up to 24 hours.
Heat 1 tablespoon olive oil in a dutch oven or large pot with a lid. Add lamb in one layer in batches, without overcrowding. Brown on all sides. Transfer to a plate. Add onion, garlic and ginger to the same pot. Saute until fragrant and onion begins to soften, 2 minutes. Return lamb with any collected juices to the pot. Add chicken stock, tomato paste and 1 teaspoon salt. Add more stock, if necessary, to cover the lamb.
Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until lamb is very tender, about 2 hours.
When lamb is tender, add carrots and raisins. Simmer, uncovered, until sauce reduces and thickens to a thick stew consistency and the carrots are tender, about 30  minutes.  Stir in honey. Taste for seasoning. Serve warm, spooned over couscous.

If you like this, you might enjoy these recipes:
French Lentil and Sausage Soup from Oui Chef
Pork Stew with Prunes and Armagnac from TasteFood
Chicken Stew with Kale and Cannellini Beans from the Kitchn
Coq au Vin from TasteFood
Beef and Sweet Potato Stew from Joy the Baker

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Posted in Lamb, Meat, one-pot, Soups and Stews

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Spaghetti with Broccolini, Breadcrumbs and Chili Flakes

Posted on January 29, 2012 | 11 Comments

For a fresh and easy weeknight dinner, try this recipe for Spaghetti with Broccolini, Chili and Breadcrumbs. The combination of pasta and breadcrumbs is eternally comforting, like a well worn cardigan you pull on at the end of the day. In this recipe that homey pairing is jazzed up with a potent blend of garlic, red chili flakes and black pepper that will get your tastebuds dancing. Just because it’s the weeknight doesn’t mean you can’t have a little fun.

Spaghetti with Broccolini, Breadcrumbs and Chili Flakes
Serves 4

1/2 cup bread crumbs or Panko
Salt
Freshly ground black pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes, or to taste
1 pound broccolini, ends trimmed, cut in 1 inch pieces
2 garlic cloves, minced
1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling

Toast the breadcrumbs in a dry skillet over medium heat until light golden. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Transfer to a bowl and set aside.
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente. While the pasta is cooking, heat olive oil and chili flakes in a deep skillet over medium heat. Add broccolini, garlic and 1 teaspoon salt. Saute until broccolini is tender and bright, 3-4 minutes.
Drain the pasta, reserving 1 cup of the water. Transfer pasta to a large bowl. Add broccolini, half of the bread crumbs and 1/2 cup grated cheese. Toss to combine. If the pasta is too thick add a little reserved water to desired taste and consistency. To serve, sprinkle with remaining bread crumbs and cheese, to taste. Garnish with freshly ground black pepper.

If you like this, you might enjoy these TasteFood recipes:
Orecchiette with Roasted Cauliflower, Prosciutto and Peas
Pasta with Bacon and Brussel Sprouts
Vegetarian Lasagna

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Posted in Breads, Pasta, Rice, Grains, Main Course, Pasta, Vegetarian

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Momofuku Bo Ssam – Lacquered Pork in Lettuce Leaves

Posted on January 24, 2012 | 23 Comments

Slow-Roasted Pork Wrapped in Lettuce with Ginger, Scallions and Red Chilies 

Normally I can’t resist tweaking a recipe, but not this time. As soon as I read this article and recipe in the New York Times for Momofuku Bo Ssam, I began to plan my week around making it. Adapted from the Momofuku cookbook by David Chang and Peter Meehan, this Korean-inspired recipe has perfection written all over it. Despite its exotic name with a restaurant pedigree, I might call this dish Lacquered Slow-Roasted Pork. The meat alone is a masterpiece, oven-roasted to a crispy, caramelized heap with nothing more than copious amounts of sugar and salt. It’s then wrapped in lettuce (ssam), brightened with an intoxicating muddle of ginger and scallions and thoroughly electrified with a fermented bean and chili sauce which will rock any Scoville Scale. If it’s not broken, then don’t fix it.

Bo Ssam: Slow-Roasted Lacquered Pork with Ginger, Scallions and Chile Sauce

I have adjusted ingredients to suit my pantry and adapted the quantities to generously feed a family of 4 with lots of leftovers.

Makes about 8 servings.

For the pork:
4 pounds pork butt (shoulder)
1/2 cup granulated sugar
1/2 cup kosher salt, plus extra for sprinkling
1/4 cup brown sugar

For the ginger-scallion sauce:
1 bunch scallions, about 8, white and green parts, thinly sliced
1/4 cup freshly grated ginger
2 tablespoons grapeseed oil
1 teaspoon light soy sauce
1/2 teaspoon sherry vinegar
1/4 teaspoon kosher salt

For the red chili sauce:
1 tablespoon fermented bean and chili paste
1 teaspoon sweet chili sauce
2 tablespoons sherry vinegar
2 tablespoons grapeseed oil

Cooked basmati rice
Bibb lettuce leaves, washed and dried

Place the pork in a large bowl. Combine the granulated sugar and 1/2 cup salt in a small bowl. Rub all over the meat. Cover with plastic wrap and refrigerate overnight.
When you are ready to cook, heat oven to 300 F. Remove pork from refrigerator and discard any accumulated juices. Place the pork in a roasting pan. Roast in the oven until the pork is falling apart tender, about 5 hours, basting occasionally. Remove meat from oven. Increase oven temperature to 500 F. Rub brown sugar all over pork. Sprinkle with a little salt. Return to the oven. Roast until a dark caramel crust forms on the pork, 10-15 minutes. Remove from oven. When cool enough to handle, shred into pieces and large chunks. Arrange on a serving plate.

While the meat is roasting, prepare the ginger-scallion sauce and red chili sauce. Combine all of the ingredients for the ginger-scallion sauce together in a bowl. Taste for seasoning and set aside. Combine all of the ingredients for the red chili sauce together in a bowl. Set aside.

To serve: Place a few forkfuls of shredded pork in the center of a lettuce leave. Top with rice, ginger-scallion sauce and a drizzle of red chili sauce.

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Posted in Condiment, cookbook, Main Course, Pork, Uncategorized

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Chicken and Vegetable Curry

Posted on January 20, 2012 | 18 Comments

~ Chicken and Vegetable Curry ~

At last the rains have come. This means that much-needed snow is finally falling in the mountains, and it also means that it’s perfect weather at home for a stew. January invites slow-cooking and one-pot meals. After the fancy food and hoopla of the holidays, the first month of the new year begets hearty and comforting meals without pretension. Chicken and Vegetable Curry is a perfect example. Brimming with vegetables and perfumed with curry, this stew is healthy and light. Its brightness and heat will warm and feed a crowd, while jump-starting any dormant taste buds suffering the winter doldrums.

Chicken and Vegetable Curry

For a richer curry, substitute the chicken stock with 1 – 14 ounce can of coconut milk. Serves 4 – 6.

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, chopped
2 tablespoons grated ginger, with juices
1 heaping tablespoon curry powder, or to taste
1 teaspoon salt
1 large carrot, sliced 1/4 inch thick
1 medium red bell pepper, stemmed and seeded, cut in 1/4 inch julienne
1 half head of cauliflower, broken into small florets
1 – 15 ounce can Italian plum tomatoes with juices
2 cups chicken stock, or more as necessary
2 boneless, skinless chicken breasts, cut in 1-inch pieces
Fresh cilantro

Heat oil in a deep skillet or pot. Add the onion and sauté over medium heat until softened, about 5 minutes. Add the garlic and ginger and sauté until fragrant, 1 minute. Add the curry powder and salt; cook, stirring, 1 minute. Add the carrot, red pepper and cauliflower. Cook, stirring to coat the vegetables with the spices, 2 minutes. Add the tomatoes with juices and chicken stock. The vegetables should be just covered with liquid. If not, add a little more chicken stock. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the chicken. Simmer, partially covered, until chicken is thoroughly cooked through and the vegetables are tender, about 15 minutes. Taste for seasoning. If needed, add 1-2 teaspoons of brown sugar. Serve hot with basmati rice. Garnish with fresh cilantro.

If you like this, you might enjoy these warming recipes:
Japanese Beef and Onion Soup from Bona Fide Farm Food
Red Wine Braised Short Ribs from TasteFood
Chard and White Bean Stew from Smitten Kitchen
Mushroom Barley Soup with Miso and Kale from TasteFood
African Chicken Peanut Stew from Simply Recipes
Harvest Chicken Tortilla Soup from TasteFood

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Posted in Chicken, Curries, Main Course, Soups and Stews

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