Tag Archives: boil

green soup and ham…

Since I’m still taking it easy when it comes to food, I decided that a nice homemade split pea soup was the perfect meal.
After rinsing off some vibrant split peas, I cut up one onion and two cloves of garlic. The onion and garlic were sautéed in some olive oil until softened. Once softened, in went one quart of water, along with one quart of chicken broth, a bouillon cube and of course the stars of the dish… the split peas.
The soup was brought to a boil and then set to a simmer until the split peas began to open and thicken the soup. After tasting for seasoning, in went some cooked ham for an added smokey flavor and then it was time to plate, rather bowl up this warming goodness!
To top off this soup, homemade croutons made with some Italian bread, olive oil and a touch of sea salt.
The soup warmed us up on this chilly night, while soothing our tummies and giving us the nutrition we needed!

at a low simmer…
-R

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it’s a bit ‘chili’ in here…

So tonight I wanted something warm and hearty… something I don’t often venture into making… chili! This was not going to be a typical beef chili, but something with a slight edge to it.
I knew I had everything to whip up this stew-like concoction, so the mission began. I started by browning off hot and sweet bulk sausage. Once browned and gorgeous, into the pot went two spanish onions that I diced up. As soon as the onions became soft and a bit caramelized, in went a few cloves of garlic that I minced, along with some spicy green chilis! These all cooked together for a few minutes until the flavors started to marry.
After everyone was getting to know each other, in went cumin, ancho chili powder, cayenne pepper and salt [these are all to taste so go crazy or be gentle]… a quick stir to mix the spices and then one large can of crushed tomatoes and one large can of San Marzano tomatoes [these were puréed before I added them]. Another quick stir and as soon as the chili began to boil, then I dropped the heat to a simmer and put the lid on the pot. I let the chili cook for thirty-five minutes [twenty-five minutes into cooking I added a can of black beans…] Once cooking was finished, off the heat went in some chopped cilantro.
To plate up [or should I say bowl] this meal… some light and crisp tortillas, crème fraiche and extra sharp cheddar.
The flavors were intense… spicy, sweet, lemony and a touch acidic! This time two bowlfuls did just not satisfy…

at a low simmer…
-R

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spicing things up!

So tonight, after a long day, I craved something delicious, yet simple to prepare… I decided on a spicy chicken dish that I have made in the past and always enjoyed.
First things first… a solid prep of all necessary ingredients so my cooking is fun and not feeling like a chore! Diced onions, charred tomatillos and jalapeños, minced garlic, chicken thighs that I salted, some chicken stock, freshly squeezed lime juice/zest and a hit of white wine.
I browned the chicken and set it aside, next the onions got a workout and sweated like they have never sweated before… once the onions were softened, the garlic was tossed in to cook for a few. The chopped tomatillos and jalapeños were stirred in, along with some white wine. Once slightly reduced, in went the chicken stock and fresh lime juice and zest. A nice sprinkling of salt and a quick taste to be certain we took the correct turn at the ‘light’ and were headed in the right direction!
Once everything was A-OK, the chicken was nuzzled back in to the liquid, brought to a boil [then dropped to a simmer], covered and cooked for twenty-five minutes. After twenty-five minutes, the lid came off and cooked for another twenty until the sauce reduced a bit more.
A quick final taste for seasoning and it was time to plate this up…
Perfectly spicy, slightly zesty and full of all the wonderful flavors one would expect!

at a low simmer…
-R

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soups on!

As a cool, brisk day set in this Sunday afternoon the thought of a filling and hearty soup appeared a logical dinner choice!
Since I had lentils, carrots, celery, onion and garlic… lentil soup seemed a good idea. A simple soup that offers layers of textures and flavors and takes minutes to prepare [cooking time not included]!
A quick chop and sauté of all the veggies, a hit of crushed red pepper, a quick pick and rinse of the lentils, some chicken stock [or water and bouillon if you don’t have stock], salt if needed and that’s it! For an added extra, I tossed in some cubes of turkey ham. Everything is brought to a boil and reduced to a simmer and cooked until perfection has been achieved…
These hearty bowls of soup warmed us up on this chilly evening!

at a low simmer…
-R

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a side dish that stole the show!!

I’m cuckoo for couscous, so tonight as a side dish I made Israeli couscous mixed with red, green and yellow peppers.
Hearty, homey and best of all easy to prepare; these little beads take on the flavor of almost everything you incorporate with it. So, I started by sautéing the peppers in a tiny amount of olive oil, then added some hot chicken stock and the little pearls of goodness. Brought everything to a boil, reduced to a simmer and covered until the little balls swelled up and turned into some really big, plump balls! Stirring occasionally, and before I knew it, I was shoveling those yummy orbs of delight into my mouth…

at a low simmer…
-R

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