one-pot – TasteFood

Chicken, Curries, gluten-free, Main Course, one-pot, Soups and Stews

Curried Chicken Stew

A curried holiday time-out

Do you need a holiday time-out? When we are in the eye of the storm, a.k.a. the lull between December and New Year celebrations, it helps to step off the conveyor belt of planning, cooking, baking, and entertaining. Take a break and fix up something easy, healthy, and decidedly (not) holiday inspired. Make a fragrant warming curry and call it a culinary break.

I use the term “curry” loosely since this recipe is hardly authentic. An authentic curry consists of a mountain of whole spices and aromatics, carefully and lovingly toasted, ground, sautéed, and coaxed to create a potent paste that forms the base of a stew which simmers for an ample amount of time to infuse its flavor. (I highly recommend doing this, by the way, but suggest you wait until after the holidays.)

This yellow curry rendition gets its name thanks to a generous short-cut dump of curry powder into the soup, which in the category of quick meals does the trick. It’s a healthy soup, brimming with vegetables and thickened with coconut milk, and it’s a one-pot wonder, prepared in about 30 minutes. During a month of roasts, bakes, sauces, and icings, this soup is a spicy and refreshing hiatus, guaranteed to warm and restore before you get back to the business of any holiday festivities.

Curried Chicken Stew

Active Time: about 35 minutes
Total Time: about 35 minutes
Serves 4 to 6

2 tablespoons extra-virgin olive oil, divided
1 to 1 1/4 pounds chicken breast or thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, chopped
1 large carrot, sliced 1/4–inch thick
1 medium red bell pepper, seeded, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced or pushed through a press
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk (not light)
2 cups coarsely chopped curly green kale, Tuscan kale, or spinach leaves (tough stems removed)
1/4 cup fresh cilantro leaves plus more for garnish
1 red or green jalapeño pepper, thinly sliced

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook over medium heat until the chicken colors on all sides, 3 to 4 minutes, turning as needed. Remove the chicken from the pot and set aside on a plate. (The chicken will not be fully cooked at this point. It will continue to cook when added to the stew.)

2. Add 1 tablespoon oil and the onion to the same pot. Sauté over medium heat until the onion softens, about 2 minutes. Add the carrot and peppers and sauté until the carrot brightens in color and the peppers begin to soften, about 3 minutes more. Add the garlic and ginger and sauté until fragrant, 15 to 30 seconds. Add the curry powder, cumin, and coriander, stirring to coat the vegetables and lightly toast the spices for about 15 seconds. Pour in the tomatoes, coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low until the vegetables are tender, 15 to 20 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

3. Return the chicken to the pot and stir in the kale or spinach. Continue to simmer until the chicken is thoroughly cooked through and the leaves wilt, about 5 minutes more. Stir in the 1/4 cup cilantro and taste for seasoning.

4. Ladle the curry into bowls. Garnish with additional cilantro and the jalapeño slices.

entertaining, Main Course, one-pot, Switzerland, Uncategorized, Vegetarian

Cheese Fondue

Featuredby Lynda Balslev2 Comments

Cheese fondue – a taste of the Alps

When the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and white wine, little did they know it would become an international dinner party hit. It’s no wonder why this dish has crossed borders. During the cold and dark months, it’s universally appealing to hunker down and cozy up by the fire, and when you can bring the fire to your dinner table for a meal that encourages and embraces interaction, warmth, and – best of all – a cauldron of melted cheese, it’s hard to resist.

I lived in Switzerland for 10 years, where I had my fair share of fondues. Depending on the region, fondues may vary in terms of the cheese used, favoring the local cow’s milk cheese produced, or additional ingredients (such as porcini mushrooms or even tomato purée*). While the ingredients may veer slightly, the tradition remains firmly in place, and fondue is unquestionably a national dish. I had plenty of time to practice the technique of making fondue, and this recipe is my takeaway which has become our family tradition. It takes inspiration from the traditional Swiss method with just a few tweaks (apologies, my Swiss friends). For instance, fruity Calvados (apple brandy) is substituted for the traditional kirsch. And, in addition to serving the fondue only with bread, as the Swiss insist, I pass bowls of parboiled baby potatoes, broccoli, and cauliflower florets for dipping (a great way to get your kids to eat their vegetables) and serve other alpine accompaniments, such as dried meats and cornichons on the side (as I said, mes excuses, my Swiss friends). What should not be tweaked – and where I will put my American foot down – is the provenance of the cheese: Purchase the best quality, cave-aged Swiss or French alpine cheese you can find, such as Gruyère, Emmental, Vacherin Fribourgeois, Comté, or Beaufort, and feel free to blend them to your taste. I like to use a blend of 2/3 Gruyère and 1/3 Emmental or Comté.

Depending on how long the cheese is aged, flavor can range from a young, mild, and creamy cheese to an aged piquant cheese with earthy, nutty, and/or salty notes. Aim for an aged alpine cheese, especially when you are using Gruyère, which will add nuance and an earthy-umami depth of flavor to your pot of cheese.

*Yes, that is indeed a tomato fondue, which is a popular iteration in the Valais region or canton. It’s delicious, and high on my must-make list. I promise I’ll publish the recipe when I’ve made it.

Alpine Cheese Fondue

Serves 6
Active time: 25 minutes
Total time: 25 minutes

Note: Have all your ingredients ready before you begin. Once you begin, the fondue will come together quickly, and during this time it must be constantly stirred. The fondue must not come to a boil during this time.

1/4 cup Calvados brandy
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon nutmeg
3 cups dry, un-oaked white wine, such as Sauvignon Blanc
1 large garlic clove, minced
1 1/2 pounds alpine cheese, such as Gruyère and Emmental, coarsely grated
1 loaf country style or levain bread, cut in 3/4-inch cubes

1. Whisk the Calvados, cornstarch, salt, black pepper, and nutmeg in a small bowl, until smooth. Set aside.
2. Combine the wine and garlic in a large heavy saucepan, Dutch oven, or fondue pot. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance, without coming to a boil.
3. Add the cheese, one handful at a time, stirring constantly with a wooden spoon until each handful is melted before adding the next. When all the cheese is added, continue stirring for about one minute to slightly thicken – do not let the fondue boil during this entire process.
4. Stir in the cornstarch mixture and continue to stir until the cheese thickens to a fondue consistency. (Note: Some cornstarch brands thicken more easily than others. If your fondue remains thin, whisk 1 more tablespoon cornstarch with 2 tablespoons white wine and stir into the cheese.)
5. When the fondue is ready, remove from the heat. Pour the cheese into a warm fondue pot if necessary and place over a fondue burner. Serve immediately with extra ground pepper, the bread, and parboiled vegetables such as small potatoes, cauliflower, and broccoli florets.

Chicken, gluten-free, Main Course, one-pot

Sheet Pan Chicken with Wild Mushroooms and Cippolini Onions

Featuredby Lynda Balslev

Sheet Pan Dinners are Sheet Pan Comfort:

Sheet Pan Comfort: Roasted Chicken Thighs with Onions and Wild Mushrooms

Bone-in chicken thighs are perfect for sheet pan cooking. They are almost impossible to overcook, and the succulent meat does not dry out, allowing the time needed to tenderize and brown additional ingredients, such as sturdy root vegetables, sweet onions, and earthy mushrooms. In this recipe I use cipollini onions. Cipollini onions are small, flattened red and yellow onions. They are sweeter and milder than their larger yellow, red, and white brethren, making them great for roasting and caramelizing. Mushrooms are also a key ingredient this dish. As they roast, their juices impart a rich umami flavor to the pan juices. Any mushroom will work, but try to choose a selection of wild mushrooms, if possible. I used a mix of shiitake, beech, king trumpet, and crimini mushrooms in this recipe. Be sure to cut them into large bite-size pieces of similar size.

Sheet Pan Chicken with Wild Mushrooms and Onions

Serves 4
Active Time: 15 minutes
Total Time: 50 minutes, plus marinating time

Marinade
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

8 chicken thighs, bone-in with skin
1 pound red or white cipollini onions, peeled, halved crosswise
3/4 pound assorted wild mushrooms (or crimini mushrooms)
4 garlic cloves, peeled and smashed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 thyme sprigs, plus more for garnish
3 rosemary sprigs, plus more for garnish

1. Whisk the marinade ingredients in a large bowl. Add the chicken and turn to thoroughly coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. Heat the oven to 375°F.
3. Combine the onions, mushrooms, and garlic in a large bowl. Drizzle with the oil, season with the salt and pepper, and toss to coat. Spread the vegetables on a rimmed baking sheet. Nestle the chicken thighs, skin-side up, among the vegetables. Scatter the thyme and rosemary sprigs around the pan.
4. Roast in the oven until the chicken is cooked through (a meat thermometer will register 165°F when inserted in the thickest part not touching the bone), about 35 minutes. If the skin is not golden yet, turn on the oven broiler and continue to cook until the skin is golden brown, 1 to 3 minutes more.
5. Remove from the oven and discard the thyme and rosemary sprigs. Taste the mushrooms and season with additional salt if desired. Serve warm with the pan juices and fresh thyme or rosemary for garnish.

Asian, Condiment, gluten-free, Main Course, one-pot, Soups and Stews, Vegetarian

Improvised Ma Po Tofu

February 18, 2020February 18, 2020by Lynda Balslev

Feed the craving for homemade Ma Po Tofu with this fast and easy recipe:

I call this soup Improvised Ma Po Tofu, because, when the craving strikes, and you have no intention to shop for specialty ingredients on a frigid Sunday night in your PJs, you improvise. For this soup, I used a David Tanis recipe in the New York Times as a template and dabbled with the ingredients I had, while adding extra smidges of this and that to ramp up the flavor and spice to my taste.

With that said – and in the spirit of planning ahead – I recommend preparing yourself for any future nocturnal cravings with two Asian condiments I relied on for this recipe. These ingredients add lip-smacking flavor to a smattering of dishes, Asian or otherwise. They also have a long shelf life and can easily be tucked away in your refrigerator, so they are worth the effort to purchase.

The first condiment I recommend is gojuchang. It’s a Korean fermented hot chili paste, which adds a smoky kick of heat, mild glutinous-rice sweetness, and that elusive umami flavor to sauces, marinades, and soups that makes them positively addicting.

Another useful ingredient is fermented black bean and garlic sauce, which has a murky, almost meaty quality that adds depth and savory flavor to stir-frys and marinades. Both of these staples can be found in most well-stocked supermarkets or in specialty shops, and they can be stored in your refrigerator for up to a year.

And while we’re talking about cravings, I’ll add that once the ingredients for this soup are assembled, you can whip it up in a matter of minutes. This is a close to instant gratification you can find on a PJ-clad wintry Sunday night.

Ma Po Tofu

Active Time: 10 minutes
Total Time: 25 minutes
Serves 2 to 4

1 ounce dried Porcini mushrooms
1 tablespoon canola oil
1 large red jalapeño chile, seeded, chopped
2 tablespoons fermented hot chili paste, such as gojuchang
1 tablespoon fermented black bean and garlic sauce
2 tablespoons grated fresh peeled ginger
1 large garlic clove, minced
1 cup plus 3 tablespoons chicken or mushroom stock
2 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
15 ounces semi-firm tofu, patted dry, cut into 1/2-inch cubes
1 tablespoon cornstarch
1 to 2 teaspoons sugar, optional
4 scallions, white and green parts thinly sliced

1. Bring 1 1/2 cups water to a simmer in a small saucepan. Turn off the heat, add the mushrooms, and let steep for 15 minutes.
2. Heat the oil in a skillet or wok over medium-high heat. Add the chile, fermented chili paste, and black bean sauce and cook, stirring, until fragrant, about 1 minute. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and water to the wok. Stir in the 1 cup stock, soy sauce, and sesame oil. Slide the tofu into the soup, reduce the heat to medium.
3. Whisk the 1 tablespoon cornstarch with the remaining 3 tablespoons stock. Stir into the soup and simmer until the soup is hot. Taste for seasoning and add sugar, if desired. Stir in the scallions and serve.

Asian, Fish and Shellfish, gluten-free, Main Course, one-pot, Soups and Stews

30 Minute Coconut Shrimp Curry

January 7, 2020January 9, 2020by Lynda Balslev4 Comments

Greet January head-on with a steaming, aromatic bowl of coconut shrimp curry:

Satisfying soups and stews heady with spice, spark the senses and hint of sunny far-flung destinations. You might call it escapism, but I can’t think of a better way to embrace winter. This curry is rich, bright, and potent with flavor. It’s also easy to make and extremely versatile. You can add additional vegetables to the stew, such as carrot and cauliflower. A squeeze of lime juice is essential to brightening the broth with a kick of acidity. Best of all, this dish can be prepared in 30 minutes – which leaves you just enough time to cook some rice.

Coconut Shrimp Curry

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

1 tablespoon olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 green jalapeño pepper, stemmed and seeded, finely chopped
2 tablespoons grated fresh peeled ginger
1 1/2 tablespoons curry powder
1 (28-ounce) can chopped Italian plum tomatoes
1 1/2 cups coconut milk
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/4 cup chopped fresh cilantro, plus extra for garnish
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons brown sugar (optional)
Cooked basmati rice for serving
Lime wedges for serving

1. Heat the oil in deep skillet or soup pot over medium heat. Add the onion and sauté until soft, about 3 minutes. Add the garlic, jalapeño, and ginger and sauté until fragrant, about 1 minute. Stir in the curry powder and continue to cook until fragrant, about 1 minute more.
2. Add the tomatoes, coconut milk, and zucchini. Bring to a boil and simmer until the vegetables are tender, 10 to 12 minutes. Stir in the shrimp and cook until they turn pink and are just cooked through, 5 to 7 minutes.
3. Stir in the 1/4 cup cilantro, the lime juice, salt, and black pepper and taste for seasoning. If desired, add 1 to 2 teaspoons brown sugar to balance the flavor.
4. Ladle into bowls with cooked basmati rice. Garnish with additional cilantro and serve with lime wedges.

gluten-free, Main Course, one-pot, Pork, Soups and Stews, Winter

Pork Stew with Prunes and Armagnac

December 9, 2019December 9, 2019by Lynda Balslev4 Comments

’Tis the season for Armagnac – in your food as well as your glass:

In this window of time between Thanksgiving turkey and Christmas excess, take a break from fancy feasts and indulge in a robust and rustic one-pot meal. This wine and brandy-laced stew is guaranteed to warm you in the cold weather. After all, while libations are certainly for sipping, don’t overlook their power to enhance flavor in food, such this pork and prune stew fortified with Armagnac. If this recipe doesn’t warm you, I’m not sure what will.

Armagnac is a brandy produced in the southwestern region of France. Like cognac, Armagnac is derived from grapes – but the difference veers from there. While cognac is twice distilled, yielding a smoother pour, Armagnac is distilled only once, which lends more nuance and character to its flavor. And while this certainly makes for intriguing and wonderful sipping, it also adds delightful complexity to soups, stews, sauces – even desserts.

In this recipe, Armagnac teams up with luscious prunes and pork to create a rich and homey stew perfumed with juniper and rosemary. Just remember to pour yourself a splash to enjoy while you are preparing the meal.

Pork Stew with Prunes and Armagnac

Active Time: 30 minutes
Total Time: 3 to 3 1/2 hours, plus steeping time
Serves 6

20 prunes, pitted
1/2 cup Armagnac brandy
3 pounds pork shoulder, excess fat trimmed, meat cut into 1 ½ -inch chunks
Salt
Freshly ground black pepper
2 tablespoons olive oil
2 ounces bacon, coarsely chopped
2 large carrots, chopped
3 medium shallots, chopped
3 garlic cloves, chopped
1 bottle full-bodied red wine
1 cup high quality beef stock
1 bouquet garni: 4 juniper berries, 3 rosemary sprigs, 2 thyme sprigs, and 2 bay leaves wrapped in cheesecloth and tied with a kitchen string

1. Combine the prunes and Armagnac in a bowl and let stand at least 1 hour.
2. Preheat the oven to 325°F.
3. Season the pork on all sides with salt and pepper. Heat the olive oil over medium-high heat in a Dutch oven or oven-proof pot with a lid. Add the pork in batches, without overcrowding, and brown on all sides. Transfer to a bowl and repeat with the remaining pork.
4. Pour off all but 1 tablespoon pork fat from the pan. Add the bacon and sauté until its fat renders. Add the carrots and onion and sauté until the onions soften and the carrots are crisp tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
5. Return the pork and any accumulated juices to the pan. Add the prunes and Armagnac, the wine, bouquet garni, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, and then reduce the heat to a simmer. Cover the pan, transfer to the oven, and cook until the meat is very tender, 2 1/2 to 3 hours, stirring once every hour or so.
6. Remove the stew from the oven, discard the bouquet garni, and taste for seasoning. Serve with mashed potatoes, polenta, or crusty bread.
(The stew may be prepared up to two days in advance. Warm over low heat or in a 300°F oven before serving.)

Appetizers, entertaining, gluten-free, holiday, Main Course, one-pot, Soups and Stews, Thanksgiving

Roasted Butternut Squash Soup

October 22, 2019October 22, 2019by Lynda Balslev1 Comment

Butternut squash mingles with its fall friends in this festive soup:

There is something magical about roasted butternut squash. Its brilliant orange flesh softens into buttery squidginess, and when roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor. It’s hard to believe something so rich and sugary can be loaded with nutrients and beta-carotene, but so it is. One cup of butternut squash provides a health nut’s worth of Vitamins A and C, as well as a robust shot of potassium, manganese and fiber. In this recipe, roasted butternut squash mingles with its fall buddies – apples, cider, and loads of warming spices – yielding an essential autumn soup. Serve it as a starter to any meal, or dress it up in little shot glasses as a fancy soup starter when hosting a crowd. It’s a great way to kick off the holiday season.

Curried Butternut Squash and Apple Soup

Active Time: 40 minutes
Total Time: 1 hour and 30 minutes
Makes 4 to 6 large bowl servings or 16 to 18 small appetizer shots, depending on size of glass

1 medium butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock (or vegetable for vegetarian option)
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper

1. Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Cook until fragrant, about 1 minute, stirring constantly. Add the roasted squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce the heat, cover the pot, and simmer until the apples are very soft, about 20 minutes.
3. Carefully purée the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with a small spoonful of crème fraîche or sour cream if desired.

gluten-free, Main Course, one-pot, Soups and Stews, Uncategorized

Chicken Tortilla Soup with Corn and Black Beans

October 8, 2019October 8, 2019by Lynda Balslev1 Comment

Rely on your leftovers for this warming Chicken Tortilla Soup

My inspiration for making soup is often a convergence of too many vegetables in the refrigerator combined with leftovers from a roast chicken dinner. This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It’s chock-a-block full of corn, beans, zucchini and peppers, simmered with a few must-have aromatics (onion and garlic) and pantry staples (canned Italian plum tomatoes and black beans). I spiced up the stock with warming southwestern spices in defiance of the dreary drizzle outside, and finished the soup with a shower of shattered tortilla chips, which happened to be leftover remnants in the bottom of their bag – too small for swiping through a bowl of salsa. Leftovers never tasted so good.

If you don’t have leftover chicken on hand, a store bought rotisserie chicken and packaged stock will do the trick. Season and spice the soup to your taste. Ideally it should have a little heat, but since our family is divided on what constitutes “spicy,” I pass a bottle of hot sauce around the table so everyone can fire up the soup to their taste. This soup is meant to be thick. More chicken stock may be added for a soupier consistency

Chicken Tortilla Soup

Active Time: 30 minutes
Total Time: 30 minutes
Serves 6

1 tablespoon olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed and seeded, diced
1 sweet red pepper, stemmed and seeded, diced
1 jalapeño pepper, stemmed and seeded, finely chopped
3 garlic cloves, minced
1 small zucchini, cut into 1/2 inch pieces
4 cups chicken stock
1 (28-ounce) can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1/8 teaspoon cloves
3/4 pound shredded cooked chicken
1 cup fresh corn kernels (or defrosted frozen)
1 cup cooked black beans
1 to 2 teaspoons brown sugar (optional)
1/4 cup cilantro leaves, chopped
Tortilla chips, broken in pieces, for garnish

1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the peppers and sauté until crisp tender, about 2 minutes. Stir in the garlic and zucchini and sauté briefly, about 1 minute.
2. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, coriander, salt, pepper, cayenne, and cloves. Bring to a boil, and then reduce the heat and simmer, partially covered, for 20 minutes.
3. Stir in the chicken, corn, and beans. Simmer, partially covered, until thoroughly heated through. Taste for seasoning. Add 1 to 2 teaspoons brown sugar if desired.
4. Stir in the cilantro leaves and serve warm, garnished with the tortilla chips.

Chicken, Main Course, one-pot, Soups and Stews

Time Out Soup: Turkey and Farro Soup with Carrots and Shiitake Mushrooms

November 28, 2017July 16, 2018by Lynda Balslev

This is a Sunday soup (or, in this case, a Tuesday soup). It’s a perfect antidote to a long holiday weekend punctuated with big meals and late evenings. It’s restorative, healthy, and nourishing and a perfect time-out meal to enjoy on a relaxed evening with no social agenda. It’s also a simple way to use some of that leftover turkey lurking in your fridge. If you don’t have turkey, fear not, chicken works just as well, so if you’ve soldiered through your Thanksgiving leftovers you can easily use cooked chicken meat or a rotisserie chicken from your local store or farmer’s market. That’s why I often call this a Tur-Chicken soup.

There are two important ingredients I like to add to this soup. Shiitake mushrooms impart a slinky umami flavor to the stock, and farro, an ancient nutty wheat grain, lends satisfying heft to each slurp. Use pearled or semi-pearled farro for easiest cooking. Whole grain farro, while the healthiest option, requires soaking and a long cooking time of at least one hour, and has a distinct earthy flavor. Milder semi-pearled farro still retains some of its nutritious bran and germ but is scored to hasten cooking, and pearled farro is completely stripped, thus the least nutritious, but quickest to cook. If farro is not available, pearl barley is a good substitute.

Turkey and Farro Soup with Carrots and Shiitake Mushrooms

Active Time: 10 minutes
Total Time: 40 to 50 minutes
Serves 4 to 6

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced 1/4 inch thick
6 ounces small shiitake mushrooms, ends trimmed
6 cups turkey or chicken stock
1/2 cup pearled farro or pearl barley
2 thyme sprigs or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups shredded cooked turkey or chicken breast meat
2 tablespoons finely chopped Italian flat leaf parsley

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and sauté until it softens without coloring, about 3 minutes. Toss in the carrots and mushrooms and sauté until the carrots brighten in color and the mushrooms begin to release their juices, 3 to 4 minutes. Add the farro and cook briefly, stirring to coat and lightly toast the grains, and then add the stock, thyme, and bay leaf. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until the farro is tender, 30 to 40 minutes. Stir in the chicken (or turkey), salt, and pepper and top off with additional stock if needed. Simmer until the chicken is heated through. Ladle the soup into bowls, and serve hot, garnished with the parsley.

one-pot, Pasta, recipe, tastefood, tastefoodblog

30 minute Baked Pasta with Chorizo, Kale, and Roasted Tomatoes

October 15, 2017July 22, 2018by Lynda Balslev2 Comments

Who doesn’t like a steaming creamy mac ‘n cheese, coated in bechamel, rippling with cheese and crowned with crispy breadcrumbs? I would never throw shade at this comforting classic – and goodness knows we can all do with a little comfort these days – but I will say that you can have your baked pasta and cheese, and riff a little, too. What you get out of the deal is variety, an excuse to use up any lingering vegetables in your fridge, and an opportunity to add some extra goodies, like sausage if you’re so inclined. Simply mound them into a baking dish along with the al dente pasta and gads of cheese, bake until melty and golden, and no one, I dare say, will dream of objecting.

I make dishes like this when I am looking for a quick solution for an easy dinner. It can be on the table in about 30 minutes, and it’s likely to be devoured in half that time. It’s lighter than mac ‘n cheese, and loaded with veggies. To moisten the pasta (there’s no bechamel sauce, after all) I toss the pasta with some of the pasta cooking water and add fresh mozzarella for creaminess.

Baked Pasta with Sausage, Kale, and Roasted Tomatoes

Serves 4

12 ounces pasta, such as gemelli or farfalle
Salt
2 tablespoon extra virgin olive oil
8 ounces chorizo or hot Italian sausage, cut into 1/2 inch slices
1 cup grape tomatoes, halved
1 garlic clove, minced
1/2 teaspoon red chili flakes
1/2 bunch lacinato kale leaves, tough ribs discarded, leaves torn into bite-size pieces
1 (8-ounce) fresh mozzarella, coarsely chopped
1 1/2 cups finely grated Pecorino Romano cheese (or part Parmesan)

1. Heat the oven to 350°F. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until 1 to 2 minutes short of al dente. Scoop out 1/2 cup water, then drain the pasta. Transfer the pasta to a bowl and toss with 1 tablespoon oil to prevent sticking.
2. While the pasta is cooking, heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat. Add the sausage and brown the slices on both sides, about 5 minutes. Transfer the sausage to a plate lined with a paper towel and pour off all but 1 tablespoon oil from the skillet.
3. Add the tomatoes to the skillet and sauté until they release their juices and soften, about 5 minutes. Add the garlic and chili flakes and sauté until fragrant, about 1 minute. Add the kale and sauté until the leaves soften, about 3 minutes.
Add the pasta and 1/4 cup of the reserved water and stir to combine. If the pasta seems too dry, add the remaining water, 1 tablespoon at a time, until the pasta is moist but not wet. Stir in the mozzarella and 1 cup Pecorino.
4. Sprinkle the remaining Pecorino over the top of the pasta and transfer the skillet to the oven. Bake until the top begins to color and the cheese melts, about 20 minutes. Serve warm.