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Chickpea Stew With Orzo and Mustard Greens

December 30, 2018 by Leave a Comment
Chickpea Stew With Orzo and Mustard Greens
Serves 4
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil, more for drizzling
  2. 2 medium carrots, peeled and chopped
  3. 1 small fennel bulb or 2 celery stalks, chopped
  4. 1 medium onion, chopped
  5. 2 cloves garlic, minced
  6. Pinch crushed red pepper flakes
  7. 2 teaspoons minced fresh rosemary (optional)
  8. 2 cups chicken or vegetable broth (or water)
  9. 1 (15-ounce) can chickpeas, rinsed and drained
  10. ¾ cup roughly chopped cherry or grape tomatoes
  11. ½ cup whole-wheat or regular orzo
  12. 1 quart loosely packed baby mustard greens or spinach (about 5 ounces) or whatever greens you have on hand
  13. Salt and freshly cracked black pepper
  14. Chopped scallions, for garnish (optional)
  15. ¼ cup finely grated Parmigiano-Reggiano cheese, more as needed
Instructions
  1. In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
  2. Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
  3. Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.
Notes
  1. I substituted the orzo for quinoa and cooked the quinoa separately, according to package directions.
Adapted from NYT Cooking
Adapted from NYT Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Soups

Easy Tomato & Grilled Cheese Croutons

December 11, 2018 by Leave a Comment
Easy Tomato & Grilled Cheese Croutons
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For Soup
  1. 3 tablespoons olive oil
  2. 3 cups onions, chopped
  3. 1 tablespoon minced garlic
  4. 4 cups chicken stock
  5. 1 (28oz) can crushed tomatoes
  6. large pinch of saffron threads
  7. 1 tablespoon kosher salt
  8. 1 teaspoon ground black pepper
  9. ½ cup orzo
  10. ½ cup heavy cream
For Grilled Cheese Croutons
  1. 4 slices country white bread
  2. 2 tablespoons unsalted butter, melted
  3. 4 ounces Gruyere cheese, grated
Instructions
  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 min, stirring occasionally, until golden brown. Add the garlic and cook for 1 min more. Stir in the chicken stock, tomatoes, saffron, salt and pepper. Bring the soup to a boil, then lower the heat and simmer for 15 min.
  2. Meanwhile, bring a medium pot of water to a boil. Add 2 tsp salt and orzo. Cook for 7 minutes. (it will finish cooking in the soup.) Drain and add to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
  3. Serve hot with Grilled Cheese Croutons scattered on top (see directions below).
  4. Lightly brush one side of each slice of bread with melted butter, making sure to butter the corners. Put Gruyere cheese on unbuttered side of two slices and place the remaining two slices of bread on top of the cheese, buttered side up.
  5. Grill the sandwiches on a panini grill for about 5 minutes or a skillet until both sides are nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.
Notes
  1. From Ina Garten Barefoot Contessa FoolProof
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Soups

Creamy Pumpkin Soup

November 14, 2017 by Leave a Comment
Creamy Pumpkin Soup
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Ingredients
  1. 3 tablespoons olive oil
  2. 1 sugar pie pumpkin
  3. 4 whole carrots, root and stem trimmed
  4. 1 large yellow onion, chopped
  5. 1 large or 2 small shallots, chopped
  6. 2 garlic cloves, minced
  7. kosher salt, to taste (1/2-1 teaspoon)
  8. fresh ground black pepper, to taste
  9. ½ teaspoon ground cinnamon
  10. ½ teaspoon freshly ground nutmeg
  11. 4 cups vegetable broth
  12. 1 teaspoon Sriracha hot chile sauce
  13. ½ cup full fat coconut milk (or heavy cream)
  14. 2 tablespoon maple syrup (or honey)
  15. roasted, salted pepitas to garnish
Instructions
  1. Preheat oven to 425. Carefully cut pumpkin in half and scoop out the seeds. Lightly brush or rub olive oil on the whole carrots and the flesh of the pumpkin. Place pumpkin cut side down on a parchment lined baking sheet. Roast pumpkin and carrots together for 35 minutes or until pumpkin flesh is easily pierced with a fork. Set aside to cool. Once cool enough to handle, peel the pumpkin skin from the flesh and discard the skin.
  2. Heat several tablespoons olive oil in the bottom of a large Dutch oven. Add the onion and shallot. Stir to combine and cook until translucent, about 8-10 minutes. Add garlic and salt and cook 1-2 minutes more. Add the cinnamon, nutmeg, and black pepper. Cook another minute to warm the spices. Next add the pumpkin flesh, vegetable stock, and Sriracha to the pan. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. Once pumpkin mixture is done cooking, add the coconut milk and maple syrup. Blend with an immersion blender until smooth.
  4. Ladle into bowls and sprinkle pepitas on top for garnish.
Notes
  1. You can cook pumpkin in pressure cooker if needed. Place whole pumpkin in pressure cooker on rack, add approximately 1 cup water and bring to high pressure. Cook 12 minutes at high pressure, then release naturally. Cut pumpkin in half, scoop out seeds and membranes, and peel off skin. You can omit carrots. Use 3 cups of stock to start and add the last cup if needed.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Soups

Chicken Soup with Ricotta Dumplings

January 24, 2017 by Leave a Comment
Chicken Soup with Ricotta Dumplings
Serves 8
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Ingredients
  1. 3 quarts, plus 1 cup chicken stock
  2. 2 carrots, thinly sliced
  3. 2 stalks celery with leaves, thinly sliced
  4. 1 large yellow onion
  5. ½ cup fresh parsley, chopped
  6. 2 teaspoons salt
  7. ½ teaspoon freshly ground pepper
Dumplings
  1. 2 cups flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 eggs
  5. ½ cup part skim ricotta cheese
  6. ¼ cup low-fat milk
  7. 1 tablespoon fresh thyme, finely chopped
  8. 1 tablespoon fresh parsley, finely chopped
Instructions
  1. In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste.
  2. To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Soups Tagged With: , ,

Chicken, Mushroom and Wild Rice Soup

January 23, 2017 by Leave a Comment
Chicken, Mushroom and Wild Rice Soup
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Ingredients
  1. 2 tablespoons butter
  2. 1 medium onion, chopped
  3. 2 stalks celery, chopped
  4. 3 carrots, chopped
  5. ½ pound fresh mushrooms, chopped
  6. ¼ cup flour
  7. ¾ teaspoon salt
  8. ¼ teaspoon pepper
  9. 3 cups chicken stock
  10. 1 cup cooked wild rice
  11. 1 teaspoon minced fresh parsley
  12. 3-4 cups cooked chicken, diced
Instructions
  1. In a deep saucepan, melt the butter over medium heat. Add the onion, celery and carrot and sauté for 3 minutes, or until onion is wilted. Lower the heat to medium-low, add the mushrooms, and cook 5 minutes longer. Add the flour, salt and pepper and cook until the mixture bubbles and begins to turn golden. Add the stock; cook and whisk until thick and smooth. Add the wild rice, chicken and parsley and heat through.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Soups Tagged With: , ,

Bone Broth

October 27, 2016 by Leave a Comment
Bone Broth
Yields 12
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Ingredients
  1. 3 pounds bones (organic pasture raised poultry or grass fed beef)
  2. 1 tablespoon apple cider vinegar
  3. 1 teaspoon sea salt
  4. 1 onion, quartered
  5. 2 large carrots, roughly chopped
  6. 2 stalks of celery, roughly chopped
  7. Water
Instructions
  1. Add the bones, vinegar, and vegetables to a large stockpot with a tight-fitting lid. Fill the pot with water until it covers the bones by 2 to 3 inches. Bring to a boil, cover, and reduce to a very low simmer. Let the broth simmer covered for 12 to 24 hours. The longer the broth simmers, the more nutrients will be extracted from the bones. Ideally, the bones should be soft and crumble easily when they are done.
  2. Let the broth cool and then strain the bones through a fine mesh sieve into mason jars. Store in the refrigerator for up to a week or the freezer for several months.
Notes
  1. You can also use a pressure cooker - we used an 8 quart stovetop model.
  2. Add all bones, vegetables, vinegar and salt to pot. Fill with water to max fill line. Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up indicating that the pot has reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure.
  3. Let cook for 2 hours. Let the pressure release naturally. Let cool and strain broth into mason jars.
Adapted from Nourish the Roots Blog
Adapted from Nourish the Roots Blog
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Soups Tagged With: ,

Lemon-Chicken & Pepe Soup

March 10, 2016 by Leave a Comment
Lemon-Chicken & Pepe Soup
Serves 8
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Ingredients
  1. 1 T. olive oil
  2. 4 scallions (white and green parts separated), chopped
  3. 2 celery stalks, chopped
  4. 2 garlic cloves, minced
  5. 1 small zucchini, diced
  6. 1/2 t. kosher salt
  7. 1/4 teaspoon ground black pepper
  8. 9 cups chicken stock, plus additional if needed
  9. 3/4 cup acini de pepe pasta (or Israeli couscous)
  10. 1-1/2 t. lemon zest
  11. 2 cups cooked, shredded chicken (from a rotisserie chicken)
  12. 1 cup canned garbanzo beans, drained and rinsed
  13. 1-1/2 T. chopped fresh dill
  14. 1 T. chopped fresh parsley
  15. 1-1/2 cups shredded romaine lettuce
  16. 2 T. fresh lemon juice
  17. red pepper flakes for garnish (optional)
Instructions
  1. In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.
  2. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
  3. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.
  4. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.
Adapted from Food 52
Adapted from Food 52
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Soups Tagged With: , ,

Pasta e Fagioli

February 25, 2016 by Leave a Comment
Pasta e Fagioli
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 T. EVOO
  2. 1/8 lb. pancetta, chopped 2
  3. 4 (6") sprigs rosemary, left intact
  4. 2 (4-6") sprigs thyme, left intact
  5. 1 large fresh or 2 dried bay leaves
  6. 1 medium onion, finely chopped
  7. 3 carrots, finely chopped
  8. 2 ribs celery, finely chopped
  9. 4 large cloves garlic, finely chopped
  10. salt and fresh ground pepper to taste
  11. 2 (15 oz) cans cannellini beans
  12. 1 cup canned tomato sauce or canned crushed tomatoes
  13. 2 cups water
  14. 1 quart chicken stock
  15. 1 ¼ cups ditalini
  16. freshly grated Parmigiano cheese
  17. crusty bread, warmed
Instructions
  1. Heat olive oil in dutch oven over medium high heat and add pancetta. Brown pancetta lightly and add herb stems, bay leaf, onions, carrots and celery. Cook until soft and then add garlic. Season with salt and pepper and cook another few minutes.
  2. Add beans with liquid, tomato sauce, water and stock to pot and raise the heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring frequently to prevent pasta from sticking to bottom of pan. Cook for 6-8 minutes until pasta is al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaves from soup.
  3. Allow soup to rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of freshly grated cheese.
  4. Pass crusty bread for bowl mopping.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Soups

Slow Cooker White Chicken Chili with Cilantro-Lime Finish

January 28, 2016 by Leave a Comment
Slow Cooker White Chicken Chili with Cilantro-Lime Finish
Serves 6
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Ingredients
  1. 1 T. olive oil
  2. 1 large green pepper, seeded, large dice
  3. 1 poblano pepper, seeded, large dice
  4. 1 large jalapeño pepper, seeded and diced
  5. 1 medium onion, large dice
  6. 1 T. minced garlic
  7. 1 1/2 T. ground cumin, divided
  8. 1 1/2 t. ground coriander, divided
  9. 1 1/2 pounds boneless, skinless chicken breasts
  10. 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained
  11. 1 cup low-sodium chicken broth
  12. 1 T. lime juice
  13. 1/2 t. salt
  14. 1/4 cup plain non-fat Greek yogurt or non-fat sour cream (optional)
  15. 1/4 cup cilantro leaves (optional)
Instructions
  1. Using the “sauté” function* on the slow cooker, heat oil until shimmering. Add peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander. Cover and cook for 6 minutes or until softened, stirring occasionally.
  2. Add chicken, beans and broth to the slow cooker. Cover and cook on “high” for 4-6 hours or “low” for 8-10 hours.
  3. Shred chicken with a fork and stir in the reserved cumin and coriander, the lime juice and salt.
  4. Serve in individual bowls garnished with cilantro and yogurt.
Notes
  1. *If your slow cooker lacks a sauté function, cook as directed in a skillet over medium heat. Then add the contents to the slow cooker.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Meat Main Dishes, Recipes, Soups Tagged With: , ,

Lobster Bisque

January 14, 2016 by Leave a Comment

Jill consulted one of her favorite culinary references, the Larousse Gastronomique, to create a luxurious Lobster Bisque.  

LobsterBisquePictureText

Editor’s Notes: 

Mirepoix = Carrots, Onions and Celery; Bouquet Garni = Bundle of Fresh Herbs (Jill used Thyme and Rosemary)

Jill used Heavy Cream in place of Crème Fraîche and sautéed Shrimp in place of the Crayfish since she had already cooked her Lobster for the garnish.  A lesson that recipes are to be used as a template and you can use what you have on hand.  Enjoy!

BisqueRecipe_edited-2

Filed Under: Recipes, Soups Tagged With: , ,
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