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.

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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* 

hoisin chicken stir fry with sweet potatoes + cabbage.

During these busy days of December, I rely on recipes that are super quick to whip up so I can save myself from an unhealthy meal on-the-go while running seemingly endless errands for the upcoming holidays. This hoisin-spiced stir fry definitely fits the bill of fast, simple, healthy, and oh-so-delicious!

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I normally dislike when hoisin sauce (essentially a Chinese barbecue sauce) is a major ingredient: I find that on its own, the flavor is overpowering for me. However, mixed with the sesame oil, ginger, garlic, a pinch of red pepper flake and the vegetables: the finished dish was aromatic, complex and balanced.

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The longest part of this dish is the cooking of the sweet potatoes: covering the skillet partially and slicing them relatively thin is essential to keeping the cook time under 12 minutes. Adding a splash of water helps prevent the potatoes from sticking to the pan and avoiding too much browning. Once that’s done, the rest of the cooking comes together in no time flat.

I think you’ll love this creative take on a stir-fry as much as I did! It’s wonderful for using up leftover produce – as a bonus, cabbage, celery and sweet potatoes last forever in the fridge and pantry, so this is easy to whip up any time!

hoisin spiced chicken stir-fry with sweet potatoes.

ingredients
2 tablespoons sesame oil, divided
1 large sweet potato, peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips
1 medium sweet onion, thinly sliced
2 stalks celery, chopped into half moons
8 ounces skinless boneless chicken, sliced into 1/4 inch pieces
2 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
3-4 cups green cabbage, cored and thinly sliced (about 1/4 medium head)
3 tablespoons hoisin sauce
3/4 cup chopped fresh cilantro
pinch of crushed red pepper, optional

directions
Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add sweet potatoes and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Remove vegetable mixture from the pan, set aside on a plate.

Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 3-4 minutes. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes.

Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro.

Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

Serves 4. *Please use organic ingredients wherever possible* 

gluten free yukon gold potato latkes.

I know I am posting this way in advance of Hanukkah (the holiday in which latkes are served), but when faced with an oversupply of potatoes and leftover applesauce and sour cream, I knew I just HAD to make them. As a bonus, these are gluten free, too!

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I LOVE latkes. These are insanely simple, thanks to ingredients of just potatoes, a small onion, eggs, salt, pepper, and some rice flour. The most important part of making latkes is to squeeze as much moisture as possible out of the shredded potatoes. I like to rinse them in cold water while I whisk the eggs, flour, salt and pepper together. Then I pile all of the grated potatoes into a cheesecloth or clean kitchen towel and squeeze, adding the dried potatoes to the egg mixture and proceeding with the recipe.

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In a method similar to these fish cakes, I form the latkes and then pop the tray into the freezer for 10-15 minutes, while the oil heats up. I find this, along with using a metal fish spatula, really makes a difference in the latkes holding their shape.

Latkes can be served in any way your heart desires, but I like to serve them traditionally, with some applesauce and sour cream. Smoked salmon is divine also, if you’re feeling extra fancy!

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yukon gold potato latkes.

ingredients
2 pounds yukon gold potatoes, grated
1 small onion, grated
2 eggs
2 tablespoons white rice flour (or AP if not gluten free)
1 teaspoon sea salt
1/2 teaspoon black or white pepper
1/3 cup grapeseed oil
applesauce, to serve
sour cream or creme fraiche, to serve

directions
Using a food processor fitted with the grating blade or a box grater, shred the potatoes and the onion. Add these to a strainer lined with cheesecloth and rinse with cold water (this will help remove some of the starch). Using your clean hands, press the potato mixture to release the moisture, and then twist the cheesecloth and squeeze, pulling out as much moisture as you can.

In a large bowl, whisk together the egg, rice flour, salt and pepper. Add the squeezed potatoes to the bowl, and mix together until well combined. Form into tablespoon sized balls, and then flatten slightly with the palm of your hand, setting them on a cutting board or tray. Put the tray in the freezer while you heat the oil.

Heat 1/3 cup oil into a large stainless steel or cast iron skillet over medium heat. Once the oil reaches 375 degrees, add the latkes 3-4 at a time, depending on the size of your skillet (make sure not to crowd the pan). If you do not have a thermometer, use a toothpick or a cube of bread to gauge the heat of your oil — if bubbles form around the toothpick or the bread cube sizzles, it’s ready.

Cook the latkes for 2 minutes per side, or until lightly golden brown, flattening slightly with the spatula as they cook. Remove to a platter lined with paper towels, and sprinkle with sea salt.

Serve immediately with applesauce and sour cream.

Makes 15-18 latkes. *Please use organic ingredients wherever possible* 

NOTES: Although these are best served immediately after cooking, you can make ahead. To reheat, preheat an oven to 425 degrees and cook the latkes in the oven for 5-10 minutes. They will be darker from the oven, but they also become nice and crispy.

carrot ginger soup.

I cannot believe that I have been blogging for over two years (!), and have yet to share this recipe with you. It is one of my most favorite soups ever. EVER.

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This soup turned me into a carrot soup lover. I never ate it growing up, but once I had it several years ago, I was sold. I crave it now, and it couldn’t be simpler to put together. The ginger provides such a sweet and spicy flavor and aroma, and it pairs perfectly with the carrots. Carrots and ginger are a classic flavor pairing; just think of the carrot ginger salad dressing that is served at most Japanese restaurants! Think of that dressing turned into a soup. The additional of lemon juice and zest add brightness, and the tomato lends some additional acidity to the soup. With just vegetable stock, salt, pepper and a dash of cayenne, the finished soup is delicate, and allows for the carrots and ginger to really shine. This soup is easily made vegan/dairy free by substituting the butter with a vegan spread or coconut oil.

Serve with a swirl of sour cream if you desire, but I prefer it simple, with a hunk of crusty bread on the side. I promise you, this will be your new favorite!

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carrot ginger soup.
adapted from epicurious. 

ingredients
2 tablespoons grassfed butter
1 tablespoon olive oil
2 tablespoons fresh ginger, peeled and finely chopped
1.5 teaspoons fresh garlic
1.25 pounds carrots, peeled and chopped (about three cups)
2 small tomatoes, seeded and chopped (about 1.25 cups)
1.5 teaspoons fresh lemon zest
3 cups vegetable stock
2 tablespoons fresh lemon juice
pinch of cayenne (optional)
1/2 teaspoon each sea salt and black pepper (more or less to your preference)

1 carrot, grated, to garnish
sour cream, to garnish

directions
Melt butter and oil in large, deep pot over medium-high heat. Add onions and sauté for 3-4 minutes. Add ginger, garlic, and sauté 2 minutes.

Add chopped carrots, tomatoes, lemon zest, cayenne (if using) and sauté for 1 minute. Add 3 cups stock and bring to boil. Reduce heat, partially cover, and simmer until carrots are very tender, about 20 minutes. Let cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper.

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot if desired.

Serves 4 (one cup servings). *Please use all organic ingredients wherever possible* 

turmeric roasted cauliflower.

After I made those cauliflower steaks last week (yum!), I was left with a sizable amount of a cauliflower florets leftover (the cauliflower I had was positively huge!). I love, love, love roasted cauliflower, and thought it would be perfect side dish to snack on this week. I typically roast cauliflower very simply, with just olive oil, salt and pepper, but decided to give this dish a spiced up version.

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I love turmeric, and it is so very good for you. It’s a powerful anti-inflammatory, and is often used is Indian cooking. It has a bright deep yellow color, and besides being super healthy, the flavor is earthy and fragrant, with hints of ginger and citrus. I’m combining turmeric with ground cumin, with is warming and spicy but not hot, resulting in an aromatic flavor combination that will go beautifully with the nuttiness that arises when you roast cauliflower.

I line my baking sheet with foil, as the turmeric can stain, and the foil allows for easy cleanup! Eat as a side dish, or mix in with any cooked grain, or in a bowl by itself for the main dish, like me!

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turmeric roasted cauliflower.

ingredients
1/2 large or 1 small head of cauliflower, broken down into large florets
1/4 cup olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon black pepper

directions
Preheat oven to 425 degrees. In a large bowl, add the cauliflower florets, drizzle in the olive oil, ground turmeric, cumin, salt and pepper. Stir to mix well. Add to the pan and spread out in one even layer.

Roast for 20-25 minutes, stirring once halfway to ensure browning on all sides. Cauliflower florets are done when they can be pierced easily with a fork.

Remove to a platter and season with additional salt/pepper if needed.

Serves 4. *Please use all organic ingredients wherever possible* 

 

 

easy weeknight posole.

Hi there! It appears that spring has finally sprung here in NY, and this weekend was a mixture of rain and sun, with temperatures climbing towards the upper 60s. Crazy!

Due to this spring weather, I should probably be showing you a super fresh, veggie heavy salad. Next time. 🙂 Instead, I’m going to show you a recipe that will repurpose leftover pulled pork into a whole new dish. You see, a few weekends ago I cooked up a pork shoulder and being only one person in the house, a pork shoulder always yields way more than I need! Naturally you can throw it in tortillas, top pizza, make burrito bowls, slather it with your favorite sauce, but I was wanting something decidedly different with the leftovers. Enter posole! A classic Mexican dish, made with cumin, chiles, tomato and hominy, and of course, some of that leftover pork stashed away in the freezer.

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Traditional recipes call for making a salsa/puree from dried chiles, and cooking that together with the raw pork, slowly over a low temperature. Absolutely delicious, but very time consuming. This recipe, adapted from Martha Stewart, takes less than 30 minutes to come together, as we’re using tomato paste and chile powder in lieu of the dried chiles, and already cooked meat. I also threw in a can of fire roasted diced tomatoes for some extra body, but you can leave them out if you so desire. Easy enough to be whipped together any weeknight evening, and tastes like you’ve been slaving away all day. Love that.

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Posole can be red or green (dependent upon chile type), and is typically very simple: pork and hominy. The garnishes really take it over the top. I garnished this simply with sliced radishes, some cilantro and a squeeze of lime. You can top with thinly sliced corn tortillas, sliced avocado, etc. The options are endless.

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easy weeknight red posole.
adapted from Martha Stewart, One Pot. 

ingredients
1.5-2 cups shredded pork (or chicken or beef), already cooked
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
2 tablespoons chile powder
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional)
2 cups water
4 cups low-sodium chicken stock
1 14 ounce can of hominy, drained and rinsed
1 14 ounce fire-roasted crushed tomatoes
1 lime, cut into wedges for garnish
1/3 cup cilantro leaves chopped, for garnish
corn tortillas, cut into strips, for garnish

directions

Heat a soup pot over medium heat, add the oil and heat. Add the onion and garlic and let saute, 3-5 minutes, until translucent and soft. Add the chile power, stirring often, for an additional 2 minutes, being careful not to burn. Add cumin, salt, tomato paste and water, and stir to combine. Stir often and allow the mixture to come up to a simmer, thicken, and combine (this is basically an enchilada sauce!). The simmering/thickening process should take about 10 minutes.

Add the 4 cups chicken stock, cooked pork, drained hominy, and diced tomatoes. Bring mixture to boil, reduce to a simmer, and let the soup gently simmer for 20 minutes, or as long as you’d like. Ladle into bowls, and top with thinly sliced radishes, chopped cilantro, and a squeeze of lime.

Serves 4-6.

*Please use organic ingredients wherever possible*