i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂
so, the other night – as per usual when i cook… i was trying to figure out what to make…
sometimes i definitely have something in mind…
sometimes.. .((more often than not)) i don’t…
so we had just gone grocery shopping (which means i absolutely can’t go out to eat that night – right?? …sigh…)
i had some ground turkey that was ready to be used (read: not frozen like the chicken i forgot to lay out)
so i browsed some recipes and couldn’t really come up with anything worthy.. i had seen a turkey meatball and kale soup that looked interesting, but it took way to long to cook, so that was out of the question
(i use so a lot… hmmm)
i chopped up some onions and it ended up being a lot of onion (it was about half a large one) . . . and decided that was too much to throw in with some turkey,
ok… sweet potato — ok, chopped that up and threw it in with the onions that were browning up… (maybe a little olive oil also…)
and of course some garlic – because what meal is complete without garlic??
and i had the turkey going in another pan, i threw some mild smoked spanish paprika on it b/c why not!?
so, i had this stuff cooking… and i just couldn’t figure out what to do with it…
i have some fresh kale and i threw that in the potato and onion mixture…
and was just looking back and forth from pan to pan…
mix it together?
will that even be good?? or just a big old mess?
hmmm… look through the cabinets… and i have a can of coconut milk.. .
which reminds me, i need to get more… oops
threw that in with the potato mixture while the turkey continued to cook
decided that it was tooooo thick, so i filled the can that the milk was in with some chicken broth and added that to it
and then i threw my turkey in to the mix and seasoned with salt and pepper and a tablespoon of lime juice
AND THEN I DIED AND WENT TO HEAVEN BECAUSE IT WAS SO DAMN GOOD!!!!!!!!!!!!!!!!!!!
i don’t have pictures… sorry.
it was tooooo good, and there was hardly enough for us to eat at lunch the next day and it didn’t look as pretty after it had been refrigerated ((still tasted just as good though!!!))
so – it’s definitely something you have to try!!!
if you want it less fattening – i guess you could cut the coconut milk down and increase the chicken broth…
but i’m not sure it will taste as delicious 🙂 🙂 🙂
1 lb ground turkey
1 tsp smoked paprika
1 large sweet potato – peeled and cubed
1/2 large onion – chopped finely
1 tbsp extra virgin olive oil
2 cups kale – chopped to preference
1 can coconut milk ( i don’t know how large this can is – probably 12-20 oz; i know that’s a large range, but i honestly am not sure, it is, however, the regular size can, not the little one)
the same amount of chicken broth as your coconut milk can
salt and pepper to taste
in a separate pan – cook your turkey and season with the paprika
in a different pan – heat olive oil on medium heat and throw in your onions, wait a few minutes and add potatoes and garlic
cook until potatoes are semi-firm
cook until wilted
add coconut milk
add chicken broth
stir together and let cook for about five minutes
add cooked (and drained if necessary) turkey
stir together and then add salt, pepper, and lime juice.
let simmer for 5 minutes to let the tastes meld together.
serve and enjoy
this will probably make 6 normal size servings . . . however, i’m not quite certain my serving sizes are normal…
so a few weeks ago, we made this soup.
it was pretty good.
last night i decided to make it again — with some modifications…
you know how i like to modify things…
so . . . . that’s what i did…
IT WAS AMAZING!!!!
SO MUCH BETTER THAN BEFORE!!!
1 sweet potato – peeled and cut into 1/2 inch cubes
1 large chicken breast – cut into bite size pieces
1/2 onion – cut into 1/2 inch pieces
1 medium zucchini – cut into 1/2 inch cubes
1 cup snow peas ((these are the flat peas normally used in asian dishes…not to be confused with snap peas, which are delicious too… but i don’t know if they’d work here))
1 red chili pepper chopped
5 cloves garlic, minced ((roughly 4 1/2 tsp)
2 1/2 cups water
1 – 20 oz can pineapple chunks
5 tbsp soybean paste
1 green onion stalk – chopped
1/2 cup cashew pieces (dry roasted, not salted)
2 inch bundle of rice noodles… i know that’s not very specific, but honestly – i just grabbed a handful, i think it was 2 inches in diameter and then i broke them in half…
1/2 cup chicken broth – or water
combine first 8 ingredients in large pot.
make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)
bring to a boil (should take about 10-15 minutes), add in the soybean paste, green onion, pineapples, and cashews and stir well. cook for another 10-15 minutes… stir occasionally. . . and then add in the rice noodles and broth (or water)… the rice noodles don’t take too long to cook – so let it go for about another 10 minutes so the flavors mix together well
serve and ENJOY!!!
^^^ this is where i got my inspiration for dinner tonight…
actually … husband found it last night but it was after we had already eaten … he was just still hungry and he actually almost made it last night… but it was too late and he didn’t feel like cooking…
so we had it tonight.
except. of course. with modifications…
b/c — anchovies and shrimp are just not my thing… no way . . . no how…
and while i’d be willing to try the tofu – we don’t have any in the house…
but – we do have soybean paste and we have to figure out how to use it … before it goes bad…
so here’s what we did –
1 large chicken breast – cut into small pieces (ours weighed in probably around 12 oz)
1 med/large potato – peeled and cut into 1/2 inch cubes
1 medium zucchini – cut into 1/2 inch pieces
1 red chili pepper – chopped
1/2 large onion – cut into 1/2 inch pieces
5 garlic cloves – minced or put through your garlic press
2 1/2 cups water
5 tbsp soybean paste
1 green onion stalk – sliced
put all of the ingredients except the soybean paste & green onions into a large pot – make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)
bring to a boil (should take about 10-15 minutes), add in the soybean paste and stir well. cook for another 20-25 minutes… stir occasionally. . . ((it might not take this long — ours didn’t and our chicken was cooked all the way through … keep in mind the bites were very small though))
stir in the chopped green onion and serve with rice ! 🙂
it was pretty good.. husband didn’t like the zucchini aspect — but then again – he never likes zucchini in the first place…
it was kind of mushy.. so next time we make it we were thinking about the following modifications –
it definitely would work with cashews… and we were thinking of adding carrots, snap peas, and possibly pineapple. . .
i’ll let you know how it goes next time!! but until then — enjoy!!
so. . . we had never had pho (supposedly pronounced fuh) before… we moved to Virginia and saw these Pho restaurants EVERYWHERE…
seriously — they are ALLLLLL OVER…
we like to try new things… sometimes…
sometimes we’re very hesitant… and sometimes we do and wish we hadn’t… so it took us a few months to try one of these pho restaurants…
but once we did — definitely one of our best choices!
if you aren’t aware pho is a Vietnamese broth-y soup served with rice noodles, a type of meat (usually) beef, green onions, sometimes cilantro, and garnished with mung bean sprouts, basil, lime, and served alongside hoisin sauce and chili paste or sriracha sauce…
the beef ones are served in beef broth, some restaurants even have their chicken version served with beef broth…
seeing as I don’t like red meat, I always choose the chicken in chicken broth . . . pho ga
but, times are tough financially . . and going out to eat is put on hold…
but I wanted to try my hand at making it . . .
so I researched recipes from foodgawker.com — I love this site btw… definitely my favorite food porn site!
I decided to base my recipe off of 3 different ones, actually 4… but I can’t find the other one that told me to char the veggies!
here are my bases:
when I was shopping I only thought to buy chicken BROTH not stock…
so I improvised… here we go:
2 cartons of reduced sodium chicken broth
1 onion cut into chunks
2 – 1 inch pieces of ginger
1 carrot – chopped into chunks
splash of fish sauce
1 cinnamon stick
1 lb of chicken breast cut into thin pieces
rice noodles (enough to serve however many people you are serving)
1/4 cup green onions sliced
1/2 cup mung bean sprouts per person
sriracha sauce or chili paste
jalapeno – sliced (optional)
cut your onion (SKIN ON)into chunks and throw it along with your ginger and throw them into the oven on broil setting
I put mine in for ten minutes I think, 5 first and then I moved them around and did it another 5 minutes
throw the chicken broth into a large pot, and add the carrot, ginger, cinnamon stick, onion and fish sauce and let boil for about an hour…
I brought it to a slow boil…in my mind this means I started it on a lower setting and just let it boil from there…
while that’s boiling – cook your chicken… in order to cook mine – I sliced it very thin and threw it in a pan with some sesame oil… when it was about 3/4 the way done – I threw in 1/2 cup of water to let it cook slower… and to be super tender. . .
take your rice noodles and begin preparations… I used these:
I got them b/c they said pho on them…
when I do this the next time I will definitely make them a little differently… all I did was put them in some really hot (not boiling) water . . . and let them sit… that’s all it called to do…
next time I will use boiling water… they were a little underdone
after your broth has boiled for about an hour – taste it and make sure it’s delicious…
now here comes the tedious part…
grab a bowl and strain your broth so that all you have IS broth…
and do whatever you want with the veggies…
your broth is still hopefully boiling hot. . . throw it back into the pot, and take your mung bean sprouts and throw them in for a couple minutes… strain them out . . . yeah I know . . . tedious and a crazy extra step…
set them aside. . .
take your bowls and layer in the noodles, sprouts, chicken, cilantro, and green onion… (I definitely layered them wrong… I put the noodles in on top and they should have gone in the bottom… )
ladle your broth in over the n/s/c/c/go…
take your lime and squeeze it into your bowl and top with some basil…
throw some jalapeno on there if you dare…
and top it with hoisin or sriracha depending on your taste… I skip the sriracha, but at one restaurant we went to – they had some sort of chili paste that I mixed with the hoisin and it was amazing…
husband tried it before I did and said it tasted just like the restaurant version!! 🙂
back in the day – I used to frequent St. Louis Bread Company (a.k.a. Panera Bread Company) a lot… it was just down the street from my work and was just so GOOD!!!
I kinda fell in love with their corn chowder, which only runs very limitedly . . . i’m guessing (by the name of the post and recipes I found -) that it’s a summer thing…
I decided to create my own… and honestly, I don’t remember how well I followed this recipe back when I first made it… or if I just created something and this was closest to it… *Shrug* it was long ago…
and the next time I made it, I probably semi-followed this recipe, b/c it was printed out in my cache of recipes…
so, here’s my base:
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish
Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
and if you’ve read my blog at all – you know I like to tweak things to my liking.
so . . . my tweaks are this:
I have to make sure my peppers are good and cooked or they make bear sick.. so I added them in with the onions… and instead of just throwing them in the pot and wilting them — I did the following:
cook up 3 – 4 slices of bacon… throw your onions and peppers ( I used the entire pepper (red & green) and a medium onion) into the remaining bacon fat after bacon has been cooked to a crisp
when they are good and caramelized, add it to the melted butter & oil mixture
don’t drain that fat tho – cut up a couple pieces of chicken into really small pieces and cook that in the remaining bacon fat/veggie sweat
save the bacon and chicken for later
instead of 4 cups fresh corn I use 2 cans of cream corn and the same amount of frozen corn (thawed)
then I threw in some “fresh” (from the store) green beans when I threw in the potatoes
after it’s done boiling and doing whatever that step says… – throw in your chicken and crumbled up bacon.. (btw – crumble up your bacon after it cools down!)
add your salt and pepper, and I also added some smoked paprika.
it was yummmmmm