Chicken and Red Potato Soup with Onions and Sherry

Chicken and Red Potato Soup with Onions and Sherry

This is one of my all-time favorite winter soups. The caramelized onions and sherry impart an incredible richness to the broth, and the potatoes keep it feeling like comfort food.

2 lbs chicken, cut into tenderloins

10 red potatoes, washed and diced

Baby greens (such as spinach, kale, or chard)

5 cups chicken broth

1 sweet yellow onion, diced

3 cloves garlic, minced

1/2 c sherry

2 tsp smoked paprika

salt and pepper, to taste

Preheat the oven to 350 degrees. Pour several tablespoons of olive oil in a baking dish and add 2-3 tsp of Italian seasoning and some salt and pepper. Add the chicken tenderloins and toss to coat. Set aside.

IMG_4844Melt olive oil and butter in a large soup pan, then add the onions once hot. Once the onions have begun to get nicely colored, add the garlic and stir for about 45 seconds. Then deglaze the pan with 1/4 cup of sherry and stir till the sherry has soaked in/evaporated. Do the same with the remaining 1/4 cup.

As you continue stirring, the onion and garlic will caramelize beautifully. Add more butter to the pan while you stir if you really want to amp up the richness.

IMG_4845Add salt, pepper, and paprika, then add the chicken broth and the potatoes.

Place the chicken in the oven. Bring the broth to a simmer and set the timer for 15-18 minutes. Simmer until the potatoes are cooked through and soft. Check the chicken and if done, remove from the oven and place on a cutting board to cool.

At this point, you can puree a little bit of the soup to thicken the broth, or you can leave as is.

IMG_4846Dice the chicken and add to the pot. Taste the broth and season more if necessary.

To serve, place a handful of baby green in the bottom of each bowl and ladle the soup on top. The hot broth will wilt the greens just perfectly.

This is also really good with crusty bread and some nice Chardonnay.

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Black Bean Soup

IMG_4840

2 cans black beans

3 cups vegetable broth

1 red onion, diced

3 cloves garlic, minced

2 T cumin

1 T smoked paprika

1/8 tsp merken

salt and pepper, to taste

Saute the diced red onion in some olive oil until slightly carmelized, then add the garlic. Cook, stirring occasionally, for about 1 minute, or until the garlic is fragrant. Be careful not to burn. Add the spices and stir for another minute, then add the beans and the broth. Heat through and allow to simmer for about 15-20 mins to allow the flavors to come together. Puree about 2/3 of the soup in a blender and then add back to the pot. Top with diced avocado, artichoke hearts, and fire roasted red pepper pesto if desired.

Raw Broccoli Salad

Dana made this for her lunch today and told me about it. I’m going to have it for lunches next week at work. You could add diced ham, or tuna, or salmon, to make it a more substantial meal or for extra protein.

1 T wholegrain mustard
1 T sherry vinegar
1 head broccoli
1 avocado
handful roasted almonds

Combine the mustard, vinegar, and 3 T extra virgin olive oil in a salad bowl. Season. Chop the broccoli into tiny trees and toss in the dressing. Chop the avocado in half and scoop bite-sized chunks into the dressing with a spoon. Toss the salad to distribute the dressing and serve with almonds on top.

Those with nut allergies can substitute red onion.

Emeril’s Black Bean Cakes

I had one of my most memorable meals at Del Inti here in Portland, for Adam’s and my 6th anniversary. We shared a huge grilled chop, topped with apricot reduction, and sides of black bean cakes, grilled summer squash, potato gratin, and ceviche. I’ve been thinking about it ever since, and last night I thought I’d try to recreate it. I chose the black bean cake recipe from emeril.com, and they were fantastic! I used egg replacer and sorghum flour to make them work for us.

Emeril says, “Talk about “knock your socks off”! These bean cakes end up crispy and crusty on the outside, but oh so tender and creamy on the inside. A true study in contrasts, this dish is elevated to notches unknown when served garnished with your favorite guacamole, salsa, and sour cream.”

Ingredients

    7 tablespoons olive oil
    1 small onion (5 to 6 ounces), cut into small dice
    2 teaspoons minced garlic
    1/2 cup all-purpose flour
    2 tablespoons Emeril’s Original Essence or Emeril’s Essence Creole Seasoning
    Two 15.5-ounce cans black beans, drained and quickly rinsed
    2 tablespoons chopped fresh cilantro, plus more for garnish
    1 egg, lightly beaten
    1/2 teaspoon salt, plus more to taste
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    2 teaspoons hot sauce

Instructions

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.

Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.

In a medium mixing bowl, mash the black beans well with the back of a fork — the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).

Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.

If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

Yield: 4 servings

Pan-Fried Tilapia with Red Cabbage Slaw on Greens


1/2 a red cabbage, chopped
1 jalapeno pepper, minced
1/2 red onion, finely diced
3 large cloves of garlic, minced
4 T parsley, chopped

Mix above in a large bowl. Whisk together about 1/2 cup of vegan mayonnaise with about 1/4 cup olive oil and at least a teaspoon of cumin. Pour this over the vegetables and toss. Add salt and pepper as desired.

Heat a little oil in a skillet and cook the tilapia. Fill individual salad bowls with fresh greens, place a piece of fish in each bowl, and top with a heaping serving of slaw.

Salmon Cakes

My lovely sister Dana just turned me on to these cakes. By substituting flax-egg for the actual egg, Adam can actually have these! I adore salmon and pretty much any kind of seafood cake; these don’t have the mashed potatoes that are traditionally included but I think that could be added if the mood struck, to make them more filling. The recipe is from Bon Appetit.

Makes 15 to 18 small cakes; serves 4 to 6

One 1-pound skinless salmon fillet, any pin bones removed, chopped (into 1/4-inch dice
1 large egg white, lightly beaten
3 tablespoons rice flour
2 kaffir lime leaves, chopped, or 6 thin strips (lime zest, chopped
1 tablespoon minced fresh ginger
1 teaspoon wasabi paste
3 tablespoons chopped chervil or flat-leaf parsley
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup soy sauce
2 tablespoons brown sugar
Oil for frying (something neutral, like corn, (canola, or vegetable)

1. Combine the salmon, egg white, rice flour, lime leaves, ginger, wasabi paste, and chopped chervil in a medium bowl.
2. Combine the lime juice, soy sauce, and brown sugar in a small bowl and mix well.
3. Heat the oven to 200°F. Heat 1/2 inch of oil in a large skillet over medium heat. For each cake, place 2 tablespoons of the salmon mixture into the hot oil, and cook for 35 to 45 seconds on each side, or until lightly golden; do not overcook. Drain on paper towels, and keep warm in the oven while you cook the remaining salmon. Serve with the lime juice dipping sauce.

Cooking Notes:
Kaffir lime leaves can be found in specialty markets and in Southeast Asian grocery stores.

Mulligatawny from Gluten-Free Goddess

This is Karina’s recipe over at Gluten-Free Goddess (she actually has two versions, which I combined just slightly. The other version also has 2 cups of shredded cabbage and more liquid.). She adds jasmine rice and garbanzo beans and diced red onion to her soup. I’m going to ladle it over brown rice with chicken one night and garbanzo beans the next. One commenter on her blog said she subbed butternut squash for the cauliflower, which I think is a nice twist. Or perhaps you could use both?

1 tablespoon olive or avocado oil
1 tablespoon Thai Kitchen Green or Red Curry Paste, or GF curry powder, to taste
1 medium red onion, peeled, diced
4 cloves garlic, minced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 stalks celery, chopped
2 medium apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
1 quart light vegetable broth
1 cup coconut milk
Juice from 1 or 2 medium limes, as needed
1 teaspoon raw organic agave nectar or organic raw sugar
Sea salt and fresh ground pepper, to taste
1 14-oz. can chick peas, rinsed and drained
Finely diced red onion, apple, or chopped fresh cilantro, for garnish

You’ll also need:
1 pot of cooked jasmine rice

Heat the olive oil over medium high heat in a medium size soup pot. Add the curry paste and stir briefly to season the oil. Add in the onion, garlic, carrots, celery, apples and sweet potato; stir and cook until softened, about 7 minutes.
Stir in the vegetable broth. Bring to a high simmer and then cover the pot; reduce the heat and simmer the soup, stirring occasionally, until the vegetables are tender, about 20 to 30 minutes.
Add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Stir with love. Taste for seasoning adjustments. Could it use more lime to tart it up a bit? A little salt and pepper?
Adjust the seasonings to your liking. Heat through gently; don’t boil.
Puree the soup with a handheld immersion blender (you could also puree in small batches, covered tightly, in a blender or a food processor; hold the lid on, though as hot soup sputters and expands when it is blended). Return the puree to the soup pot.
Stir in the drained chick peas. Heat through on low heat until serving.
Note: If you prefer a little more texture, you can also puree only half the soup- or mash it lightly with a potato masher until you have the consistency you desire. Then add the chick peas and warm through.
Serve the mulligatawny with a garnish of diced red onion, apple or cilantro. Offer a side of hot cooked jasmine rice.
Add a spoonful of rice to the soup as you eat it. Delicious!
Serves 4.

Read more: http://glutenfreegoddess.blogspot.com/2010/01/mulligatawny-soup-with-jasmine-rice.html#ixzz1BQ0c7oXD