White Turkey Chili

Hello! I am back after a long time vacation from the blog!  Today, I want to share a recipe that I created tonight inspired in so many White Turkey Chili recipes out there but wanted to give it my own touch.  The weather got freezing very fast this weekend, and what can be better that a hearty soup to warm ourselves, right?! ;-)  Hope you really enjoy it!

Ingredients:

2 lb. ground lean turkey
Salt and ground black pepper
1 tablespoon vegetable oil
2 medium jalapeño chiles
2 green bell peppers, stemmed, seeded and chopped finely
2 celery stalks, chopped finely
2 medium onions, chopped finely
6 medium cloves garlic, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (15-ounce) cans pork and beans, drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
1/4 cup of minced fresh chives


Directions:

In a Dutch oven, drizzled some olive oil and brown the ground turkey. Season with salt and pepper to taste.

Once the turkey is cooked, reduce heat to medium. Add minced jalapeños, onions, celery, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.

Transfer 1 cup cooked vegetable/turkey mixture to a food processor work bowl. Add 1 cup of beans and 1 cup of broth and process until smooth, about 20 seconds. Add this mixture, remaining 2 cups broth, and beans to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally for 10 to 15 minutes.

Stir in lime juice, cilantro, chives into chili and return to simmer. Adjust seasonings with salt and pepper.  If you want an extra kick add some more jalapeños or a teaspoon of chili powder.

Serve topped with sliced avocados, chopped tomatoes, cheese and cilantro.


Enjoy!

Source:  Mohana's Original

Thai Coconut Soup

This is such a delicious soup/appetizer.  It is full of flavor and has a good kick.  If you don't like it as spicy, you can reduce the amount of red thai curry paste to make it to your liking.  This soup has a complex flavor, that is developed by the use of authentic thai ingredients.  All of them available at International or Asian markets.

Ingredients:

1 Tbsp.  canola oil
3 Tbsp.  lemongrass, outer sheath removed, bottom 3 inches trimmed and minced
2 Tbsp.  fresh ginger, minced
1 garlic cloves, minced
3 teaspoons Thai red curry paste (It is very spicy)
6 cups chicken stock (I recommend homemade)
3 Tbsp.  fish sauce 
1 Tbsp.  sugar
2 (14 ounce) cans unsweetened coconut milk
12 ounces boneless skinless chicken breasts, cut into 1 by 1/4-inch strips
1 (15 ounce) cans straw mushrooms, drained and rinsed
3 tablespoons lime juice
salt
1/2 cup whole fresh cilantro leaves, loosely packed
3 scallions, greens only, sliced thin on an angle (optional)
Chinese chives (they have a garlic flavor)

Directions:

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.

Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.

Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro, chives and scallions.

Variation: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken.

Source:  Recipe Courtesy of "Food.com" - Slightly adapted.
 

Chicken and Smoked Sausage Gumbo

A delicious and comforting gumbo for those rainy days... a classic Cajun dish with a poultry twist (for those not seafood lovers).

Ingredients:

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 lb. smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 tspn. salt
1/4 tspn. cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 tspn. Rustic Rub (or any cajun rub you have)
2 Tbsp. chopped fresh parsley leaves
1/2 cup chopped green onions
1 Tbsp. file powder

Directions:

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice on the side (or middle.)

** Rustic Rub:

8 Tbsp. paprika
3 Tbsp. cayenne
5 Tbsp. freshly ground black pepper
6 Tbsp. garlic powder
3 Tbsp. onion powder
6 Tbsp. salt
2 1/2 Tbsp. dried oregano
2 1/2 Tbsp. dried thyme

Combine all ingredients and store in an air-tight container.

Source: Recipe Courtesy of "Emeril Lagasse - 2005"

Beef Vegetable Soup

This is a very easy to make soup. You simply toss a bunch of stuff in your crock pot or dutch oven and cook it slowly for a few hours. The result is a delicious, comforting and hearty soup for those cold and rainy days.


Ingredients:

1 lb. browned ground beef (ground beef cooked in a pan and drained its fat)
1 tall can V-8 juice
1 large can diced tomatoes (2 cups)
1 can of water (use the empty one from the tomatoes)
2 Tbspn. dried onion soup mix
1 Tbspn. Mc Cormick Chile Mix
1 large potato diced
1 yellow squash diced
1 bag frozen veg. soup mix
lots of shredded red cabbage


Directions:

Combine and cook in large pot for 3 - 4 hours at low heat. (If you use a crock pot cook it on low for 4 hours)


Substitutions: As some of these ingredients are hard / impossible to find in Chile, here are a few tips to substitute them.

- 1 Can V-8 (I know they sell this in Chile but can get a little bit pricey. You can substitute with plain tomato juice.)

- Onion Soup Mix (use onion and garlic powder plus pepper)

- Chili mix (use chili powder. if you cannot find it, you can make you own mix using this link)

- Frozen Veg soup mix (use any kind of frozen vegetables mix you like)


Source: Recipe Courtesy of "Carol Ann Shull"

Liquid Autumn

If you're looking for a silky but full of flavor soup on a cold day, this is your kind of recipe. A friend of mine invited me to eat dinner at her place last Fall and I just simply fell in love with the flavors of this soup. I had to try it on my own! So after, checking and searching here and there, I found this recipe:


Ingredients:

¼ lb (1 stick) butter (113gm)
1 cup roughly chopped onion (230gm)
1 cup peeled, cored and roughly chopped Granny Smith apple (230gm)
1 cup peeled and roughly chopped rutabaga (230gm)
1 cup peeled, seeded, and roughly chopped butternut squash (230gm)
1 cup peeled and roughly chopped carrots (230gm)
1 cup peeled and roughly chopped sweet potato (230gm)
1 quart good chicken stock (1 lt) (I totally recommend homemade)
2 cups heavy cream (480ml)
¼ cup maple syrup (60ml)
Salt and cayenne pepper to taste



Directions:

In a large saucepan over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent.

Add the chicken stock, and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh sieve into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt, and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve with a hearty bread.

Source: Recipe Courtesy of Patrick O'Connell's Refined American Cuisine

Southwest Shredded Chicken 3 Bean Chili

This is a very comforting dish for those cold and rainy days. It is very easy to make and actually you can make it the day before and the flavors will marry even better!

(I have to apologize for the poor quality of my picture. I'll re do it once I make this dish again, I promise!!!)


Ingredients:

4 medium boneless skinless chicken breasts, cooked and shredded
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, minced
3 14 oz cans chicken broth (I use homemade)
16 oz can black beans, drained
16 oz can red kidney beans, drained
16 oz can Canelli beans, drained
15 oz can Muir Glen Fire Roasted Diced Tomatoes
6 oz tomato paste
1 Tablespoon Tabasco hot sauce
1 Tablespoon fresh lime juice
2 heaping Tablespoons chili powder
1 heaping Tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper


Directions:

Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. Garnish with sour cream, cheese, scallions, etc.

Source: Recipe Courtesy of "Picky Palate"

New England Clam Chowder

This is one of our favorite chowders. The clams just add so much richness and flavor to the chowder that you will fall in love with this dish (only if you love shellfish). It's great and hearty on a rainy or cold day. Give it a try. You won't regret it :)


Ingredients:

5 pounds small quahogs or large Cherrystone clams, scrubbed and rinsed, open clams discarded
3 slices bacon, cut crosswise into 1/2-inch strips
2 tablespoons unsalted butter
1 medium leek, white and light green parts only, halved lengthwise and thinly sliced crosswise (1 1/4 to 1 1/2 cups)
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 teaspoon minced garlic
3 sprigs fresh thyme
1 bay leaves
1 pounds potatoes, peeled and cut into 1/2-inch cubes
1 cups heavy cream
1/4 teaspoon freshly ground black pepper
3/4 teaspoons salt, or to taste
3 tablespoons cold unsalted butter, cut into half-tablespoon pieces
2 Tbspn. finely chopped fresh parsley
2 Tbspn. finely chopped fresh chives or green onions


Directions:

In a large stockpot bring 1 1/2 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 4 cups of clam broth. If not, add enough water to bring the volume up to 4 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.

Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 1 tablespoon. Add the 2 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.

Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.


Source: Recipe Courtesy of Emeril Laggase - "Emerils Potluck" (Slightly Adapted)

Corn Chowder

I've seen the first corns showing up and I thought about this recipe that we love. For those kind of chili nights, this is a great option!


Ingredients:

4 cups of fresh corn kernels
1 Tbspn. Olive Oil
1/2 pound good bacon, diced
2 cups cubed Yukon Gold Potatoes (I love the mini ones)
1 1/2 cup chopped sweet onion
2 cups diced celery
Salt & Pepper to taste
1 quart chicken stock (homemade preferably)
1/4 dry white wine
1/4 cup heavy whip cream



Directions:

Cut the corn kernels from the cobs and set aside. (You can totally make it with frozen corn if you want)

In a big pot (dutch oven), heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove from the pot and reserve. Add the potatoes, onions, celery, corn kernels, salt and pepper and saute for about 5 minutes. Add the chicken stock. Simmer over low heat for 15 to 20 minutes, until the potatoes are tender. If it looks too thick, you can add some extra chicken stock/water. Add the wine, heavy cream and check for seasoning.

* If you want a creamier consistency you can transfer 1/3 of the chowder to a blender/food processor and make it into a paste. Transfer back to the pot with the rest of the chowder and let it simmer for 5 minutes more.

Serve with the bacon on top.

Wedding Italian Soup

I have to apologize for the quality of the picture, but I didn't get a chance to make more! This recipe is very hearty and delicious and very simple to make. You can even get the prep work done the night before and then just assemble everything at once!


Ingredients:

- For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano (I only had Parmesano Reggiano)
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper


- For the soup:

2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as Tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed



Directions:

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.


Source: Recipe Courtesy of Ina Garten - "Back to Basics"

Beef Stock

This stock has so much flavor that you won't choose to buy the canned stuff unless you're short of time!


Ingredients:

7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water


Directions:

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.


Source: Food Network - Recipe Courtesy of Emeril Lagassi

Tuscan Bean Soup

Talking about comfort foods, this is delicious! So full of flavor and different textures (it has three different types of beans and kale), and with a nice kick!


Ingredients:

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving


Directions:

Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.

In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.

Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.



Source: Food Network, Recipe Courtesy of Emeril Lagasse, 2007

Pancutras (Pantrucas) - Chilean Soup with dumplings

This is one of the most comforting soups to have on a very cold day. My mom made it for us especially during winter. Since I live here now, it is hard to make it just like her... so here is my take on the most delicious chilean soup with dumplings!


Ingredients:


- For the dumplings:

1 cup all-purpose flour
2 Tbspn. olive oil
1/4 tspn. kosher salt
1/3 cup warm water or more (you only need some to get the dough together)


- For the soup:

2 quarts chicken stock, beef stock, or water.
Olive oil
1 regular sweet onion, sliced thinly
1 small sweet onion, minced
3 garlic cloves, minced
2 Tbsp. green bell pepper, diced
1 Lb. ground beef (good quality)
4 potatoes, pealed and diced
2 large carrot, cut into thin sticks
1/2 cup frozen peas
4 eggs
fresh flat-leaf parsley (chopped), for garnish


Directions:

Place a medium saucepan over medium heat and drizzle olive oil into it. Add the minced onions, bell pepper and garlic and sauté for 5 minutes. Add the ground beef and cook until is brown. Add the potatoes, carrot sticks and sliced onions for 2 minutes. Add the stock and season with salt and pepper. Bring it to a boil and let it simmer slowly.

In the meantime, you can start working on the dumplings. Mound the flour on a medium size bowl and make a wide well in the middle. Sprinkle the salt and add the oil on the center. With a fork start combining the flour with the oil and salt. Add the warm water slowly until the dough is moist. Transfer to a floured surface and kneed until soft (a couple minutes). Roll the dough thinly (about 1/8") and cut into little squares (about 1").

Once the potatoes are cooked, add the frozen peas and let it cook for 2 minutes. Add the dumplings and cook for a couple minutes. Break the eggs (the idea is to keep the yolk intact) on top and fold gently. Let it simmer for 1 more minute and stop cooking. Let the soup rest for 10 minutes and serve. Garnish with fresh parsley.

Basic Chicken Stock

When I came to the US, I thought buying liquid chicken stock was so awesome. You just needed to go to a grocery store and grab a can ready to use... after being here for almost five years, I've come to a conclusion: still it is convenient to go and grab that chicken stock can/box at the grocery store... BUT if you can make it yourself at home... THAT IS AWESOME! I don't know if it is cheaper than the can thing, but I know for sure what I am adding to my dishes, and please there is no way to compare in flavor!

So, if you find to have a couple hours on a Sunday afternoon that you would like to give this one a try, then go and get your veggies, chicken and pot ready!


Ingredients:

2 pounds chicken thighs and legs, skins removed
Extra-virgin olive oil
1 large onion, cut into 1-inch dice
2 ribs celery, cut into 1-inch dice
2 carrots, peeled and cut into 1-inch dice
3 cloves garlic, smashed
2 bay leaves
10 sprigs thyme


Directions:

Preheat oven to 425 degrees F.

Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.

Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.

Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.

Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.




Source: Food Network - Recipe courtesy of Ann Burrell