Chickpea Stew With Orzo and Mustard Greens December 30, 2018 by Jill Foucre Leave a Comment Chickpea Stew With Orzo and Mustard Greens 2018-12-31 05:41:53 Serves 4 Print Cook Time 25 min Cook Time 25 min Ingredients 2 tablespoons extra-virgin olive oil, more for drizzling 2 medium carrots, peeled and chopped 1 small fennel bulb or 2 celery stalks, chopped 1 medium onion, chopped 2 cloves garlic, minced Pinch crushed red pepper flakes 2 teaspoons minced fresh rosemary (optional) 2 cups chicken or vegetable broth (or water) 1 (15-ounce) can chickpeas, rinsed and drained ¾ cup roughly chopped cherry or grape tomatoes ½ cup whole-wheat or regular orzo 1 quart loosely packed baby mustard greens or spinach (about 5 ounces) or whatever greens you have on hand Salt and freshly cracked black pepper Chopped scallions, for garnish (optional) ¼ cup finely grated Parmigiano-Reggiano cheese, more as needed Instructions 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. 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. 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 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/
Easy Tomato & Grilled Cheese Croutons December 11, 2018 by Jill Foucre Leave a Comment Easy Tomato & Grilled Cheese Croutons 2018-12-12 01:14:25 Print For Soup 3 tablespoons olive oil 3 cups onions, chopped 1 tablespoon minced garlic 4 cups chicken stock 1 (28oz) can crushed tomatoes large pinch of saffron threads 1 tablespoon kosher salt 1 teaspoon ground black pepper ½ cup orzo ½ cup heavy cream For Grilled Cheese Croutons 4 slices country white bread 2 tablespoons unsalted butter, melted 4 ounces Gruyere cheese, grated Instructions 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. 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. Serve hot with Grilled Cheese Croutons scattered on top (see directions below). 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. 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 From Ina Garten Barefoot Contessa FoolProof Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Creamy Pumpkin Soup November 14, 2017 by Jill Foucre Leave a Comment Creamy Pumpkin Soup 2017-11-14 14:09:57 Print Ingredients 3 tablespoons olive oil 1 sugar pie pumpkin 4 whole carrots, root and stem trimmed 1 large yellow onion, chopped 1 large or 2 small shallots, chopped 2 garlic cloves, minced kosher salt, to taste (1/2-1 teaspoon) fresh ground black pepper, to taste ½ teaspoon ground cinnamon ½ teaspoon freshly ground nutmeg 4 cups vegetable broth 1 teaspoon Sriracha hot chile sauce ½ cup full fat coconut milk (or heavy cream) 2 tablespoon maple syrup (or honey) roasted, salted pepitas to garnish Instructions 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. 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. Once pumpkin mixture is done cooking, add the coconut milk and maple syrup. Blend with an immersion blender until smooth. Ladle into bowls and sprinkle pepitas on top for garnish. Notes 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/
Chicken Soup with Ricotta Dumplings January 24, 2017 by Jill Foucre Leave a Comment Chicken Soup with Ricotta Dumplings 2017-01-24 17:21:05 Serves 8 Print Ingredients 3 quarts, plus 1 cup chicken stock 2 carrots, thinly sliced 2 stalks celery with leaves, thinly sliced 1 large yellow onion ½ cup fresh parsley, chopped 2 teaspoons salt ½ teaspoon freshly ground pepper Dumplings 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 eggs ½ cup part skim ricotta cheese ¼ cup low-fat milk 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh parsley, finely chopped Instructions 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. 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. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken, Mushroom and Wild Rice Soup January 23, 2017 by Jill Foucre Leave a Comment Chicken, Mushroom and Wild Rice Soup 2017-01-23 19:04:59 Print Ingredients 2 tablespoons butter 1 medium onion, chopped 2 stalks celery, chopped 3 carrots, chopped ½ pound fresh mushrooms, chopped ¼ cup flour ¾ teaspoon salt ¼ teaspoon pepper 3 cups chicken stock 1 cup cooked wild rice 1 teaspoon minced fresh parsley 3-4 cups cooked chicken, diced Instructions 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. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/