thai sweet chili chicken tenders.

Do you ever have recipes that you saw once upon a time ago, told yourself you’d make it in the near future, and then it sat bookmarked for eons? Just me? Well, today’s recipe takes inspiration from that very scenario! I had a recipe for sweet chili chicken bookmarked FOREVER and when I got an invite to a Spring dinner party, I knew it was time to make them. Never mind our Spring theme turned into an icy pajama party theme, as we were dealing with an ice storm warning. In mid April. I love you, upstate NY!

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You guys. I served these as an appetizer, but they would be perfect for a main dish alongside some asian slaw! These are SO yummy. The heat is super subtle and mild here, but you can up the crushed red pepper for more daring palates.

The secret to these is the refrigerator or ‘resting’ period after you bread them! Seriously. Just like in these fish cakes, resting them is essential and non-negotiable. That sounds harsh, but I want you to have successful tenders!

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Once the breaded chicken bakes, they get a quick dunk in the cooled and thickened sauce (basting them with any extra) and a quick final bake to help the sauce cling and get sticky sweet! Top with some sliced almonds and cilantro and serve! These are a great party appetizer, or serve with the aforementioned slaw or even just steamed jasmine rice.

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thai sweet chili chicken.
adapted from Iowa Girl Eats. (<– as a bonus, her recipe is GF!)

ingredients

1.5 chicken breasts, cut into 1/1.5×1.5/2 inch tenders
2 eggs
2 tablespoons unsweetened nondairy milk
1/2 cup rice flour or all purpose flour
sea salt and pepper
2 cups panko bread crumbs (or rice chex, matzo meal)
1/2 cup raw sliced almonds
1/4 teaspoon smoked paprika

sauce:
1/2 sweet chili sauce
1/2 cup water
1/4 cup low sodium soy sauce
1/4 cup coconut palm sugar
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon fresh ginger, minced
1 garlic clove, minced

directions
Line a sheet pan with foil and spray with non-stick cooking spray (or brush with oil) and set aside.

In a food processor, add the almonds and process until they are a small crumb and pour into a shallow dish. Add the panko and process until small crumb and add to the almonds, seasoning lightly with sea salt and pepper. In a separate shallow bowl, whisk together the eggs and milk. Set aside. In a third shallow bowl, add the rice flour (or AP flour), smoked paprika, sea salt and pepper.

Using the wet hand/dry hand method (only one hand handles the chicken), dip each chicken piece into the flour, shake off excess, and then dunk into the egg mixture, and then into the panko/almond mixture, pressing to ensure the crumbs stick to the chicken. Place each piece onto the prepared sheet pan and once done breading all the chicken, refrigerate the pan for 30 minutes at minimum.

Preheat the oven to 425 degrees. While chicken is resting, combine all sauce ingredients in a small saucier and bring to a boil over medium-high heat. Lower the heat to medium/medium-low and lightly simmer for 5-7 minutes  until sauce has thickened and reduced slightly.

While the sauce is simmering, spray the tops of the chicken with non-stick cooking spray and bake for 10 minutes. Flip the chicken over, spray again with cooking spray and bake for an additional 7 minutes, or until chicken is cooked through and lightly golden brown.

Pour reduced sauce into a wide bowl and then dunk each piece of baked chicken into the sauce using tongs, ensuring to completely coat the chicken piece, and then place each piece back onto the sheet pan, topping with an extra sauce. Bake for 4-5 minutes longer, taking care to ensure the chicken does not burn.

Serve, topped with cilantro and almonds. Serves 8-10 as an appetizer, 4 as an entree.

*Please use organic ingredients wherever possible* 

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red lentil + kale soup.

It’s lentil soup time! This time, with kale. Mmmm. Kale is my cheese. It makes everything better.

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Still with me? Hooray! Thanks for staying, even after that kale comment. It may seem so basic, but it’s true! I’ve loved kale (and all other leafy greens) long before kale had its trendy moment in the sun. It is *especially* wonderful in soup, as its hardy texture stands up to the cooking process without turning too soft and wilty. If lentils aren’t up your alley, try these soups with kale: this has been a long time favorite that I need to make soon, this is so comforting and this one is vegan and uber allergen friendly!

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This lentil soup is a little different for me, as I did not puree it at all; it is as brothy as a red lentil can be. 🙂 Chop the kale into bite size pieces before you add it at the end of the cooking process so that it’s nice and manageable, and is similar in size to the tomatoes, carrots and celery. If you want a spicier flavor, use hot paprika in place of the sweet or toss in a few crushed red pepper flakes. Enjoy this! It’s delightful, especially with some toasted naan.

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red lentil soup with kale.

ingredients
1 cup split red lentils
15 ounce can petite diced tomatoes with their juices
1 small carrot, peeled and diced
1 celery stalked, diced
1/2 medium onion, diced
3 garlic cloves, smashed and minced
1 teaspoon fresh ginger, peeled and minced
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon black pepper
4 cups low sodium vegetable stock
2-3 cups (not packed) curly kale, thinly chopped

directions
Heat a heavy bottomed pot over medium high heat and add the tablespoon of oil. Add the onion, carrot and celery and cook for 3-4 minutes until they begin to turn translucent and soften. Add the garlic and ginger and cook for and additional minute. Add the paprika, ground cumin, turmeric, coriander, salt and pepper and stir to combine and allow the spices to ‘bloom’.

Add the lentils, tomatoes and vegetable stock and stir to combine. Stir, bring to a boil, and then reduce to a simmer, partially cover and let cook for 12-15 minutes, until the lentils have softened but still retain most of their shape (you do not want them to completely fall apart in this recipe).

Add the kale and let cook for 5-7 minutes longer, until kale has softened.

Serve immediately or let cool completely before storing and freezing. Serves 4 as a main, 6-8 as a starter (1 cup).

*Please use organic ingredients wherever possible* 

sausage red sauce.

This recipe has always been known to me as H’s sausage pasta sauce, or more affectionally, ‘sausage sauce’. It was a recipe from a previous boyfriend’s stepmother, and it. is. divine. And addictive. I cannot wait for it to finish cooking so might as well taste test a spoonful, or twelve addictive.

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The first several times I had it, the thick and flavorful sauce was spooned over penne pasta, with plenty of crusty bread to sop up every last bit of sauce. Utterly delicious and addictive, but decidedly not friendly to your waistline. For my interpretation, we are using poultry sausage and serving over spaghetti squash. For all you spaghetti squash novices, here is a great tutorial on how to cook one. These lightened up swaps work when I want comfort food but am trying to watch what I eat. For total comfort, serve with pasta and bread. Also feel free to use pork sausage! I flip flop, and it’s amazing either way.

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I usually use diced or petite diced canned tomatoes, but I accidentally grabbed a can of crushed and realized it once I started to cook. It won’t change the dish at all, the sauce will just be smoother with crushed, so use what you prefer. I recommend petite diced: it’s a nice way to meet in the middle. 🙂

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Don’t skip the pesto – the richness really rounds out the finished sauce. If you don’t cook with wine, use half the amount of red wine vinegar. This makes A TON (I usually halve the recipe) but freezes beautifully. Enjoy!

red sauce with sausage.
from H. 

ingredients
a few tablespoons of olive oil
1.5 pounds Italian poultry or pork sausage (about 4-6 links)
2 sweet onions, diced (about 2 cups)
1 medium carrot, peeled and grated or minced
3-5 garlic cloves, minced
1 red bell pepper, diced
2 28 ounce cans diced tomatoes
1 jar marinara sauce, your favorite
1/2 cup dry red wine
1/4 cup jarred pesto

directions
Heat a large heavy pan with a few tablespoons of oil over medium heat. Add sausage links and cook, turning halfway through for 8-10 minutes, partially covering the pan while cooking. Remove from pan and after letting rest for a few minutes, slice into 1 inch rounds.

Add additional tablespoon of oil if needed, and add onions, carrots, and bell pepper and saute for 3-4 minutes until vegetables begin to soften. Add garlic and saute for additional 1-2 minutes.

Return sausage rounds to pan and add diced tomatoes, marinara sauce and wine. Heat to a slow boil and then reduce to a simmer, and cook on low for an hour to an hour and half. Add pesto and simmer for additional half an hour. Taste and season with a touch of sea salt if desired. Remove bay leaves before serving.

Serves 8 (generously). Freezes well.

*Please use organic ingredients wherever possible* 

vegan roasted cauliflower + caramelized onion pizza.

A vegan BBQ pizza that is so unbelievably delicious, you’ll crave it over BBQ chicken? It’s true!

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Cauliflower again? I know. But trust! This pizza is super satisfying, and I added a slightly cheesy flavor by using a vegan parmesan cheese substitute that I found at my local grocery store, Wegmans. Many vegans use nutritional yeast because it has a flavor that is very similar to many cheeses. If you’re not a vegan, feel free to swap in freshly grated parmesan cheese, pecorino romano, or any other hard cheese. You can also leave it off entirely — the cauliflower and sauce is so flavorful, you won’t miss it!

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Now, I tried making a whole wheat pizza dough for you, but alas, it was an utter failure. I tend to use Jim Lahey’s famous no knead pizza dough, but it can be a bit fragile, and for this recipe I wanted something a bit more substantial. I thought the nuttiness of whole wheat would go perfectly with the roasted cauliflower, as it did here. Unfortunately, after my crumbly, dry attempt at dough sat pathetically in the oiled bowl refusing to rise, I succumbed to store bought dough, which worked out just fine here. I would have preferred whole wheat, but all the whole wheat dough was close to frozen so I went with the more readily available white. Next time I would stretch the dough a bit further, to make a thinner outer crust. If you’re purchasing dough like me, make sure to weigh it out to 16 ounces; I had to cut about 1/3 off and freeze it to ensure the correct toppings to dough ratio. If you want to skip all of nonsense, I’m betting a pre-baked crust would work out as well. 🙂

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My finished pizza had quite a kick due to the spicy bottled barbecue sauce I used, so make sure to use a sauce that caters to your heat tolerance. If you like a spicier pie but have people with milder palates, a dash of crushed red pepper over your slice(s) would be my recommendation!

vegan roasted cauliflower bbq pizza.
barely adapted from this savory vegan. 

ingredients
1 ball pizza dough, 16 ounces (I used store bought)
2-3 cups cauliflower florets (about 1/2-3/4 of a head), cut into small florets
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon garlic powder
sea salt and black pepper to taste
1/2 cup barbecue sauce, plus one tablespoon reserved (homemade, or your favorite)
1 small onion, thinly sliced
1/4 cup cilantro, chopped for garnish (can sub parsley)
1 tablespoon vegan, non-dairy cheese or nutritional yeast (optional)

directions
Preheat oven to 425 degrees. Take the dough out of the refrigerator about an hour before you plan to make the pizza. In a mixing bowl, combine small florets with the olive oil, red wine vinegar, garlic powder and 1/2 teaspoon sea salt and black pepper. Stir well to combine. Spread out into a single layer onto a baking sheet lined with foil and sprayed with nonstick cooking spray. Roast for 15-20 minutes, stirring halfway during cooking time. Once the cauliflower is tender,remove to a bowl and toss with the 1/2 cup barbecue sauce.

While the cauliflower is roasting, heat a skillet to medium low/low and add a small teaspoon of oil. Add the onions and cook, stirring occasionally being careful to not let burn, until they are soft and light golden and caramelized. Add small splashes of water to prevent burning. This should take about 20-30 minutes.

Increase the heat to 450. Dust the dough ball with flour if needed. Stretch the dough to your desired shape (I had a square-ish oval) and place the dough on a pizza stone, or a baking sheet pan lined with foil/sprayed with nonstick cooking spray.

Add the cauliflower mixture to the dough and top with the caramelized onions, spreading evenly. Top with an extra drizzle of barbecue sauce and the tablespoon of vegan cheese if using. Bake in oven for 14-17 minutes, until lightly golden brown.

Remove, top with chopped cilantro. Add extra dash of vegan cheese and/or crushed red pepper if desired. Serve immediately.

Serves 4 as a main, 8 as an appetizer.

*Please use organic ingredients wherever possible* 

pasta shells with roasted cauliflower + grana padano.

This recipe is so simple, it doesn’t seem like it would be that flavorful, but magic happens once you combine the roasted cauliflower with the olive oil that you’ll infuse with lemon, garlic and red pepper. Toss that all with the cooked pasta, and top with breadcrumbs and a sprinkling of parmesan or pecorino romano and prepare to be amazed at the magical dish before you.

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I made this for a dear friend who is recovering from surgery (and she’s doing quite well, thankfully!), and I went to visit her over the weekend and brought this for us to nibble on. We laid around and watched Wonder Woman (<– surprisingly emotional!) and filled ourselves with this yummy pasta. And fried chicken and mashed potatoes that her husband brought home. It was a comforting afternoon.

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I highly recommend using a full fat, full flavored freshly grated cheese like I did here with the grana padano. Alternatively, you can use freshly grated parmesan or pecorino romano. We are mixing some cheese into the cooked pasta and roasted cauliflower, and then topping the pasta with some additional cheese mixed in with the breadcrumbs before we toss it in for a little bake. The cheese is so flavorful so we don’t need to load up on it. A little goes a long way!

This reheats beautifully; we tossed it in my friend’s oven at 300 for about 20 minutes to warm (it was at room temperature when I brought it over). I would reheat for 45 minutes if you are reheating straight from the fridge (leave out on counter for 10 minutes prior to reheating to remove the chill).

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Enjoy this!

pasta shells with roasted cauliflower.
adapted from Marcella Hazan via NYT Cooking. 

ingredients
8 ounces small pasta shells (or other short pasta such as penne)
1 small head cauliflower, broken into small florets
1/3 cup olive oil, divided plus one teaspoon
zest of 1/2 lemon plus 1 tablespoon juice
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1/4 cup sweet onion, diced
1/2-3/4 cup freshly grated grana padano or parmesan, reserving about 2 tablespoons
1/3 cup breadcrumbs
sea salt and black pepper to taste

directions
Preheat oven to 425 degrees. On a sheet pan sprayed with nonstick cooking spray add the cauliflower florets. Drizzle with 3 tablespoons olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Stir/mix well to ensure all cauliflower is coated with oil. Place in oven and roast for 15-18 minutes, stirring halfway through. Remove when lightly golden brown and a fork can pierce through the stem of the floret. Set aside.

While the cauliflower is rooting, heat a large pot of water to a boil and season with a bit of salt. Cook the pasta according to package directions for al dente. Drain and place in a large mixing bowl.

While the pasta is cooking and the cauliflower is roasting, heat a skillet over medium heat. Add the remaining 3 tablespoons of olive oil and once shimmering but not smoking, add the diced onion and garlic. Cook for 2-3 minutes, until the onion is softened and slightly shimmering and the garlic is fragrant. Add a pinch of crushed red pepper flak (about 1/4 teaspoon) and the zest and juice of half a lemon and stir, reducing the heat to medium-low. Add this seasoned onion and garlic mixture to the pasta along with the roasted cauliflower, 1/2 cup grana padano and mix gently to combine. Taste, and add additional sea salt and/or pepper if needed. Transfer mixture to a 2 quart baking dish.

In a small bowl, combine the last remaining teaspoon of olive oil, breadcrumbs and remaining cheese. Sprinkle over the top of the casserole and bake for 5-7 minutes, until the breadcrumbs have toasted and cheese has slightly melted. Serve immediately or at room temperature.

Serves 4-6. *Please use organic ingredients wherever possible* 

easy spicy stir fried noodles with egg.

Asian-inspired food is a favorite here at my home. So much variety, it’s quick to put together, and it always. makes. a. ton.

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Hi! Sorry for my unexpected silence; work, school, my birthday, and valentine’s day have all transpired in the past few weeks and it has meant lots of eating out, frozen pizza (<– ugh, I know), and very sporadic meals. I finally (!) went to the supermarket and did a proper meal plan. Before that however, I decided to use up some things hanging out in the fridge so I wouldn’t be tempted to waste food by throwing it out. We are all about reducing food waste in my household!

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I had some celery that I had been throwing into morning smoothies, so I used that with some sweet onion, aromatics like garlic and ginger combined with a slightly sweet but decidedly spicy sauce tossed with some eggs and a fresh thin Chinese noodles: Chinese takeout fake-out that comes together in less than 20 minutes. This is very similar to my refrigerator clean out stir fry  in that you can use whatever you have on hand! Don’t like celery? No problem – sub in carrots or green beans. Want to add some cubed tofu or leftover ground pork or shredded chicken? Go ahead! Add shrimp at the end of cooking the vegetables if you’re feeling the crustaceans that day. Point is, possibilities are endless, and oh-so-delicious.

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spicy stir fried noodles with egg + veggies.
sauce adapted from budget bytes. 

ingredients
1/2 package (about 8 ounces) fresh ramen or thin lo mein noodles (can also be ‘fresh’ noodles from the frozen section; do not use dried, shelf stable noodles)
2 tablespoons grapeseed or peanut oil
2 eggs, whisked
2-3 celery stalks, thinly sliced
1 small onion, thinly sliced
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
lime wedges, for serving (optional)
cilantro, chopped, for serving (optional)
1/2 teaspoon sesame oil, to garnish (optional)

sauce:
3 tablespoons chile garlic sauce (sambal olek)
1/4 cup low sodium soy sauce
1/4 cup coconut palm sugar (or brown sugar)

directions
Boil noodles according to package directions (typically boil a pot of water, add noodles and turn heat off. Let cook in hot water for 3-4 minutes until tender. Drain.

While noodles are cooking, heat the oil in a wok or large skillet over medium-high heat. Add the onion, celery, garlic and ginger and stir fry for 2-3 minutes until slightly softened. Push the veggies to one side of the pan and add the whisked eggs and scramble them into the pan, mixing with the vegetables as they cook. Add the sauce and the noddles and mix well to incorporate, turning the heat to medium/medium-low and allow to cook/stir-fry for additional 1-2 minutes (add a splash of water or a splash of soy sauce (about 1 teaspoon max of soy) if the noodles seem dry.

Remove to a serving dish and garnish with cilantro, lime and sesame oil if using.

Serves 4.

*Please use organic ingredients wherever possible* 

whole wheat blood orange yogurt loaf cake.

Whew, that’s a title, eh? But it’s all true! This is a version of a loaf cake that I’ve loved for years; I should post that original recipe sometime soon! However. It is citrus season, specifically blood orange season. I have only one other blood orange recipe on this site, these margaritas, which you should totally make sometime soon. It is a bit of a travesty however, that I’ve only featured blood oranges once! Time to change that, and this cake is the perfect remedy.

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This cake is perfect for February, especially Valentine’s Day! Blood oranges will naturally turn the batter pink, a light, blush pink which is so pretty. Most importantly however, this cake is incredibly delicious and refreshing. The smell while it cooks is intoxicating. Bonus? I made this with white whole wheat flour, organic plain yogurt and coconut oil, so it counts as a healthy dessert! Or breakfast. 🙂

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Like most cakes, this is better the day after it cooks as that allows for the flavors to come together. If you’d like, whip up a quick glaze with one cup of confectioners sugar, one tablespoon of blood orange juice and a half teaspoon of zest. Whisk to combine and drizzle over the cake. Any way you slice it, this is so heavenly, and a perfect breakfast to wake up to on Valentine’s Day!

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blood orange yogurt loaf cake.
adapted slightly from an old issue of Gourmet magazine. 

1.5 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup low fat greek yogurt (2% or full fat)
2 eggs
1/4 teaspoon pure vanilla extract
3/4 cup white sugar (I use unrefined)
1/4 cup unrefined white sugar
juice one blood orange (1/4 cup)
zest of one-two blood oranges
1/3 cup unrefined coconut oil, melted (other neutrals oils will work)

directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, combine the eggs, yogurt, vanilla, white sugar, blood orange juice and zest and whisk together to combine. Slowly add the dry ingredients to the wet and whisk together until just combined (a few lumps are ok). Add in the melted coconut oil and whisk together.

In a loaf pan prepared with nonstick cooking spray, scrap the batter into the pan and bake for 50-55 minutes or until a toothpick comes out cleanly. Set aside and let cool. Remove from pan after letting rest for 10 minutes.

If glazing, let cool completely first.

*Please use organic ingredients wherever possible* 

 

sesame-tahini chicken noodles.

This dish. Oh my, you guys, this. dish. More specifically, this sauce. Who knew tahini was so amazing in an Asian-inspired dish?? Chrissy Teigen, that’s who. Yes, this recipes comes from her fabulous cookbook, Cravings, which I bought for my food-loving friend MC. She almost didn’t get it because once I flipped through it, I found about 800 recipes that sounded incredible and that I needed to make. Clearly, I’ll be buying a copy for myself!

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I did however, jot down a few of the recipes to make sooner rather than later, and man, if the rest of the recipes in her book are as good as this one…. I’m a goner.

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This recipe puts a delicious, luscious twist on sesame noodles by including tahini in the dressing. It provides a nutty flavor and thick, smooth sauce. I recommend blending the sauce instead of whisking, to completely puree the garlic and help everything emulsify. Make sure to toss the noodles with the remaining teaspoon of sesame oil to help prevent them from sticking together. To round out the meal, serve with some steamed broccolini, green beans, or bok choy.  To make gluten free, use rice noodles in place of the pasta.

Most importantly: make this. It’s DELICIOUS!

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sesame-tahini chicken noodles.
slightly adapted from Cravings by Chrissy Teigen.

ingredients
sea salt
8 ounces chicken breast
8 ounces dried thin spaghetti/linguine
2 teaspoons sesame oil
1/4 cup grapeseed or peanut oil
1/4 cup tahini
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 teaspoons chili oil
1 teaspoon honey
1/2 teaspoons cayenne
1 garlic clove, minced
3 scallions, thinly sliced
steamed chinese broccoli, to serve alongside, optional

directions
Bring a large pot of water to a roiling boil and add a pinch of sea salt. Poach chicken for 15-20 minutes. Once cooked thoroughly, remove to a plate and let cool. Save the poaching liquid and bring it back to a boil if needed. Cook the pasta noodles according to package directions, drain and rinse.

While noodles are cooking, add remaining 1 teaspoon sesame oil, peanut/grapeseed oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne and garlic to a blender and blend until smooth. Pour into a small bowl or jar and set aside.

Transfer noodles to a large bowl and use a clean paper roll to gently pat noodles dry. Toss noodles with remaining sesame oil.

Shred chicken and add to noodles. Add dressing and toss to coat. Garnish with scallions and serve.

Serves 4. *Please use organic ingredients wherever possible* 

chicken, tomato + cabbage ditalini soup.

Yes, I’m bringing you another soup. What can I say, my blog is a true reflection of what I actually eat, and I’m eating soup. You would be eating it as well, with single digit temperatures and feet of snow on the ground! And you should, regardless of the weather outside! This is flavorful, filling, healthy, and satisfying, thanks to the addition of pasta in the soup.

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I very rarely use pasta noodles in my soups, but I was craving a ‘noodle soup’, and I’m a frequent visitor to reddit’s r/eatcheapandhealthy subreddit, and they had a thread some months back about favorite soup recipes. So many of them sounded delightful, but there was one in particular that caught my eye: a tomato and cabbage broth-based soup that used ground turkey and orzo, but I swapped in a diced chicken breast and ditalini pasta. Any small, short pasta will work in this, and feel free to use ground turkey or chicken in place of the cooked, diced chicken. You’ll be surprised at how far a single chicken breast and a half cup of dry pasta will go in this veggie-packed soup.

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Serve with a slice of toasted, seeded whole grain bread and enjoy this twist on chicken noodle soup. As a very January-esque bonus, a serving of this soup is under 200 calories! So go ahead, have some bread. 🙂

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chicken + vegetable ditalini soup.
inspired by and adapted from a reddit eatcheapandhealthy subreddit! 

ingredients
1 tablespoon oil
8 ounces boneless, skinless chicken breast
1 medium onion, diced (about 1 cup)
2 garlic cloves, minced
2 cups savoy or green cabbage, cored and chopped into 1/2 inch pieces
28 ounce can stewed tomatoes
5 cups chicken stock
1/2 cup ditalini pasta, uncooked
2 teaspoons dried basil
1/8 teaspoon ground turmeric
1 teaspoons sea salt
1/2 teaspoon black pepper
1 dried bay leaf

directions
In a 1.5/2 quart pot, heat water to a boil, reduce to a simmer, and the chicken breast, and poach until the chicken breast is cooked through, about 15 minutes, depending on the thickness of the breast. Once cooked, remove from heat and set aside.

In a large dutch oven or heavy soup pot, heat the tablespoon of oil and add the onion and garlic and cook for 1-2 minutes, stirring frequently to prevent browning. Add the cabbage, salt, basil and turmeric and stir, allowing the spices to become fragrant and coat the onions, garlic and cabbage. Cook for 2 minutes further until the cabbage begins to soften and the onions are translucent.

Add the stewed tomatoes (undrained), chicken stock, bay leaf and chicken and bring to a boil. Add the ditalini pasta and reduce to a simmer (medium/medium-low), stirring frequently to prevent the pasta from sticking to the bottom of the pot and cook for 15 minutes until the pasta is cooked through. Remove the bay leaf and add the pepper. Stir, taste to add more salt if desired.

Serve immediately or allow to continue to cook on very low until ready to serve. Freezes well.

Serves 6.

Indian mulligatawny lentil soup.

Hello from crazy, unpredictable upstate NY! Our weather here has been all over the place, with the past two days reaching in the high 50s, with a forecasted low tomorrow of -1! Never fear, however, because I have just the recipe to fill you up, keep you warm, keep you energized for all that shoveling (boo) with this vegan, gluten free soup! That’s right – SOUP season is back with a vengeance. Hooray!

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Today it’s Indian mulligatawny soup, which I made recently during the cold snap that hit much of the U.S, with temperatures in the negative 20s and 30s with the wind chill. Mulligatawny is a British soup with Indian origins, and literally means ‘pepper water’. This soup is very spicy, but you can scale the pepper down to your taste preferences. We get some of the spiciness from all the warming spices, as well as the fresh ginger. The coconut milk added at the end cools it down some and adds a nice creaminess to the finished soup. This freezes beautifully, so make a double batch for an easy dinner when winter seems never-ending. 🙂

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Indian mulligatawny soup.
inspired by the wanderlust kitchen.

ingredients
3 tablespoons grapeseed oil
1 small onion, diced
3 garlic cloves, minced
1 carrot, peeled and diced
1 small jalapeño, seeded and diced (can sub 1/2 teaspoon red pepper flakes)
1 tablespoon fresh ginger, peeled and minced, (scale back to 1 tablespoon if you prefer less heat)
1 medium firm apple, peeled and diced
14.5 ounce can diced tomatoes
2 tablespoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
1/2-1 teaspoon sea salt
1/2 cup red lentils
3 cups vegetable stock
2/3 cup unsweetened coconut milk (canned)
cilantro, to garnish
slivered raw almonds, to garnish

directions
Heat a large, heavy soup pot or dutch oven over medium-high heat and add the oil. Once shimmering, add the onion and carrot and cook for 3-4 minutes. Once onions and carrots are slightly softened, add the garlic, pepper, ginger and apple and cook, 2-3 minutes longer, until all the vegetables are tender, reducing heat to medium if needed (you want the vegetables/fruit to sweat [cooking with no color]). Add the tomatoes, curry powder, cumin, turmeric, paprika, cinnamon, black pepper, cayenne pepper and stir to combine. Add the 3 cups of vegetable stock and lentils and stir to combine again.

Increase heat to a rapid simmer and then reduce to medium-low and cook for 20-30 minutes, or until the lentils are tender and the soup has thickened.

Using an immersion blender (or a stand blender), puree about 50-75% of the soup (I pureed about 75%, but next time I would go a little less, I like a chunkier texture). Taste, and add the sea salt and pepper. With the heat on very low, add the coconut milk and stir to combine and let rest for 5-10 minutes for flavors to meld.

Serve, topping with chopped cilantro and silvered almonds. Serves 4 as a main course, 6 as a starter course.

*Please use organic ingredients wherever possible*