This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂
This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.
Yield: 4 to 6 servings
- 8 ounces smoked, cooked pork sausage
- 2 15-oz cans kidney beans, drained and rinsed
- 1 T canola oil
- 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
- 1 medium sweet onion, diced
- 7-8 scallions, sliced (about 1/2 cup)
- 6 cloves garlic, sliced
- 3 cups chicken stock
- 3 fresh thyme sprigs or 1 tsp dried thyme leaves
- 3 bay leaves
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cayenne pepper
- 2-3 stems flat-leaf parsley, leaves minced
- about 1-2 tsp coarse salt, to taste
- 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
- hot sauce, for serving, optional
- Cut the sausage in half lengthwise, then slice into half-moons.
- Heat the oil in a Dutch oven over medium heat.
- Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
- Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
- Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
- Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
- Reduce the heat to medium; cover and cook for 25 minutes.
- Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
- Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
- Return the sausage to the pot. When heated through, stir in the parsley.
- Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.
Posted in Holiday, Pork, Recipes, Soups, Stews, & Chowders
Tags: Basmati, dinner, green bell pepper, kidney beans, mardi gras, New Orleans, pork, pork sausage, quick, red beans, rice, sausage, scallions, sweet onions, thyme
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The use of Arborio rice in this hearty soup makes it almost a soupy risotto. My husband was skeptical about eating it after hearing the name of the dish, but he absolutely loved it! I knew it would be delicious coming from such a classic book.
This “community pick” recipe was adapted from Marcella Hazan’s Essentials of Classic Italian Cooking, via Food 52’s Genius Recipes. I used green cabbage, leeks, and red wine vinegar to make the smothered cabbage. I omitted the butter and added fresh lemon juice and Parmesan rind to the soup. Nice.
Yield: Serves 4 to 6 people
For the Smothered Cabbage, Venetian Style:
- 1 1/2 to 2 pounds green, red, or Savoy cabbage (1 head)
- 1 1/2 large leeks, halved and thinly sliced or 1/2 cup chopped yellow onion
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, chopped
- coarse salt
- freshly ground black pepper
- 1 T wine vinegar, white or red
For the Rice and Smothered Cabbage Soup:
- smothered cabbage, from above
- 3 cups homemade meat broth or stock (we used beef here, but chicken/turkey is also good)(Vegetable stock can be substituted for a vegetarian version)
- 2/3 cup rice, preferably Italian Arborio rice
- Parmesan rind, optional
- 2 T butter, optional (I omitted it)
- freshly squeezed juice from 1/2 of a lemon
- 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- coarse salt
- freshly ground black pepper
To Make the Smothered Cabbage:
- Detach and discard the first few outer leaves of the cabbage.
- The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
- Put the leeks or onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic.
- When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
- Add salt, pepper, and the vinegar.
- Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly.
- Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed.
- When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving.
Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
To Make the Rice and Smothered Cabbage Soup:
- Put the cabbage and broth into a soup pot, I used a 4-quart enameled cast iron pot, and turn on the heat to medium.
- When the broth comes to a boil, add the rice and Parmesan rind.
- Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
- When the rice is done, before turning off the heat, swirl in the butter, if using, the lemon juice, and the grated Parmesan, stirring thoroughly.
- Remove and discard the Parmesan rind.
- Taste and correct for salt, and add a few grindings of black pepper.
- Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving.
- Serve with more grated Parmesan.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: arborio rice, cabbage, dinner, green cabbage, Hazan, Italian, leeks, Marcella Hazan, parmesan rind, Parmigiano Reggiano, red cabbage, rice, savoy, soup, stew, vegetarian
This incredible comfort food dish uses rotisserie chicken meat as a shortcut. I made it even more of a shortcut by using my pre-made homemade stock, but I included the chicken stock instructions in the recipe below.
This recipe was loosely adapted from cookbook author Sheri Castle, via The Washington Post. The broth was rich and flavorful and the dumplings were the icing on the cake. Fluffy and fabulous. This is truly the perfect dish to serve on a cold winter night.
Yield: 6-8 servings
For the Stock & Stew:
1 large rotisserie chicken (Costco size) or 2 small rotisserie chickens
4 cups cold water (to make the stock) or 4 cups or homemade poultry stock (for a shortcut)
8 cups low-sodium chicken stock (store-bought or homemade) (4 cups if using pre-made homemade stock)
3 large thyme sprigs (to make stock)
2-3 tsp Kosher salt, plus more as needed, divided
1 T white wine vinegar
1 T unsalted butter
1 small yellow onion, chopped (about 3/4 cup)
2 medium ribs celery, thinly sliced (about 3/4 cup)
2 medium carrots, scrubbed well and cut into thin rounds (about 1 1/2 cups)
1 T fresh thyme leaves
1/2 tsp freshly ground black pepper, or more as needed
For the Dumplings:
1 cup all-purpose flour
- 1 cup whole wheat pastry flour
1 T baking powder
1 tsp Kosher salt
1/2 tsp granulated sugar
1/2 tsp coarsely ground black pepper
6 T unsalted butter, cut into small cubes and chilled
3/4 cup half-and-half
chopped fresh parsley, for garnish
For the Stock & Stew:
- Pull the meat from the chicken(s) and tear it into largish bite-size pieces; cover and refrigerate until needed.
- I substituted/used 4 cups of homemade turkey stock instead of making stock with the chicken carcass. *If making the chicken stock base, place the carcass and skin in a large saucepan or small pot. Add the cold water, 8 cups broth, thyme sprigs and 1 teaspoon of the salt; bring to a boil over medium-high heat, then reduce the heat to medium and cook, uncovered, for about an hour, until the carcass falls apart and the liquid reduces to about 8 cups and tastes like rich chicken soup. Strain the broth through a fine-mesh strainer into a large saucepan; discard solids.*
- If using pre-made stock, combine the 4 cups homemade stock with 4 cups of store-bought chicken stock. Stir the vinegar into the stock, season with salt and pepper to taste, and keep warm on the lowest heat setting.
- Melt the butter in a Dutch oven over medium heat. Add the onion, celery, carrots, thyme leaves and a pinch of salt, stirring to coat. Cook for 8 minutes, or until vegetables begin to soften, stirring often.
- Add the 8 cups stock and cook for 10 minutes, or until the vegetables are tender. Carefully watch the heat to ensure that the stock doesn’t boil over.
- Season with 1 teaspoon salt (or more, to taste) and the pepper.
- Stir in the reserved shredded rotisserie chicken meat; reduce the heat to low.
For the Dumplings & to Finish the Dish:
- Whisk together the flours, baking powder, salt, sugar and pepper in a medium bowl.
- Work in the butter and shortening with a pastry blender or your fingertips until the mixture is crumbly.
- Add the half-and-half and stir only until combined to form a soft, sticky dough.
- Bring the chicken stew to a boil over medium-high heat. Use a 1-ounce scoop (I used a large cookie scoop) or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. The hot liquid seals the dumplings so that they rise instead of spread.
- Reduce the heat to medium; cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top. Don’t be tempted to lift the lid- if the heat escapes, the dumplings may deflate.
- Uncover and let stand for 5 minutes. Sprinkle with parsley and serve warm.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: chicken, comfort food, dinner, dumplings, rotisserie chicken, Sheri Castle, soup, Southern, stew, thyme, white wine vinegar
This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂
This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.
The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.
Yield: 8 servings
- roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
- 8 T olive oil, divided
- 2 T coriander seeds, crushed
- Kosher salt and freshly ground black pepper
- 2 medium carrots, finely chopped
- 2 medium yellow onions, finely chopped
- 4 celery stalks, finely chopped
- 10 garlic cloves, finely chopped
- 2 T tomato paste
- 2 cups dried lentils (green, black or brown)
- 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
- 1 cup orzo or other small pasta
- zest and juice from 2 lemons, plus lemon wedges for garnish
- ¼ cup shaved ricotta salata or crumbled feta, or to taste
- Heat the oven to 425 degrees, preferably on convection roast.
- In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
- In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
- Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
- Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
- Stir in the orzo and cook until softened, 8 to 10 minutes.
- Remove from heat and stir in the lemon zest and juice.
- Season to taste with salt and pepper.
- Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.
Posted in Pasta, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beans, coriander, coriander seeds, eggplant, feta, green lentils, legumes, lemon, lemon zest, lentils, orzo, pasta, ricotta salata, roasted, soup, stew, vegetarian
The freshly mixed masala spice blend in this recipe was wonderful. I absolutely love full-flavored vegetarian meals like this traditional dish- and this is such a delicious version. It was heavenly and rich served with a dollop of whole milk Greek yogurt on top.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (another successful dish!) We ate it with brown Basmati rice and warm naan.
Yield: Serves 4
- 1 large red onion
- 4 T sunflower, canola, grapeseed or other neutral oil, divided
- 1 1/2 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp sweet paprika
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp cayenne pepper
- coarse salt and freshly ground black pepper
- 1 tsp cumin seeds
- 3/4 pound russet potatoes (about 2 medium potatoes), peeled and cut into 1/2-inch cubes
- 1 T finely grated fresh ginger
- 3 garlic cloves, finely grated
- 1 T tomato paste
- 1 1/2 cups water
- two 15 1/2 oz cans chickpeas, drained
- 1 T lime juice, plus lime wedges, to serve
- 1/4 cup coarsely chopped cilantro leaves, plus more to garnish
- chopped fresh tomatoes, thinly sliced Serrano chilies, and whole-milk Greek-style yogurt, for serving, as desired
- Using a food processor or the large holes of a box grater, grate the onion, then transfer to a mesh strain and drain.
- In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper.
- In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons of oil. Add the cumin seeds and cook, shaking the pan, until the seeds are fragrant and darken, 30 to 60 seconds.
- Add the drained onion and cook, stirring frequently, until the moisture has evaporated, 1 to 3 minutes.
- Add the potatoes, reduce heat to medium and cook, stirring frequently, until the onions begin to brown and a fond forms on the bottom of the pan, 6 to 8 minutes.
- Add the ginger, garlic, and tomato paste, then cook for 1 minute, stirring constantly.
- Clear the center of the pan, then add the spice paste tot he clearing and cook, mashing and stirring until fragrant, about 15 seconds.
- Stir in the vegetables.
- Add the water and bring to a boil, scraping up all of the browned bits.
- Add the chickpeas and return to a boil, then cover, reduce heat to low and cook until the potatoes are tender and the oil separates from the sauce at the edges of the pan, 13 to 15 minutes.
- Off the heat, stir in the lime juice and cilantro.
- Taste and season with salt and pepper.
- Serve with lime wedges, chopped tomatoes, chiles, and yogurt, as desired.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cardamom, chana masala, chickpeas, chole, cilantro, coriander, garbanzo beans, garbanzos, ginger, Greek yogurt, Indian, legumes, Milk Street, paprika, potatoes, serrano chiles, vegan, vegetarian
This dish was so creamy and delicious I could barely stand it. The spicy kick made it absolute perfection.
This recipe was adapted from The Yellow Chilli Cookbook by Indian celebrity chef Sanjeev Kapoor, via The New York Times. This creamy lentil stew is his signature dish. I reduced the butter (by HALF), doubled the recipe, increased the garlic, used jalapeños, and used a pressure cooker to expedite the cooking process.
I served it over brown Basmati rice with sautéed spinach with garlic and cumin on the side. Wonderful!
- 1 cup whole black gram lentils (sabut urad)
- 1/4 cup whole green gram lentils (split mung beans or abut moong)
- 2 green chiles (such as Indian harimirch or serrano), cut into thin strips (I used jalapeños, cut into rounds)
- 1 2-inch piece ginger, cut into thin strips
- ½ cup melted unsalted butter
- 1 1/2 cups tomato purée
- 2 teaspoons Kashmiri red chili powder, or cayenne
- 2 teaspoons ground coriander
- 1 1/2 teaspoons crushed dried fenugreek leaves (kasoori methi)
- 16 cloves garlic, finely chopped
- 1 cup heavy cream
- coarse salt, to taste
- 1-inch piece ginger, cut into thin strips, for garnish, as desired
- brown Basmati rice, for serving
- Mix together both types of lentils and rinse thoroughly in salted water. Drain. If using a pressure cooker, cover with 2-inches of water; cook on low for 10 minutes. (Alternatively, add 1 cup water and soak for 1 hour.)
- Drain lentils again, add to a small pot with 1 cup water and bring to a boil. Skim the scum and dirt off the top and discard.
- Strain the lentils and return them to the pot. Add 1 cup water, the green chiles and ginger and simmer, covered, for 15 minutes.
- Add 1/4 cup of the butter and simmer on low heat, uncovered, for 45 minutes, stirring often and mashing with the back of a big spoon as the lentils soften.
- After about 35 minutes, melt the remaining 1/4 cup butter in a deep nonstick pan; add the tomato purée and sauté on low heat until fat rises to the surface. (I used a 4-quart enameled cast iron pot.)
- Add the red chili powder (or cayenne), ground coriander, fenugreek leaves and garlic to the tomatoes and cook for a couple of minutes, stirring constantly, until the mixture begins to dry out and stick to the pan.
- Add the lentils and mix well. Add the cream and mix well. Add 1 to 2 cups water (for desired texture) and salt to taste, and bring to a boil.
- Serve hot, over rice and garnished with ginger strips, as desired.
One Year Ago: Shrimp in Green Mole
Two Years Ago: Stuffed Poblano Casserole
Three Years Ago: Sautéed Haricots Verts with Mushrooms & Shallots
Four Years Ago: Chana Dal and Spinach cooked with Onions (Mughlai Saag)
Five Years Ago: Sri Lankan Coconut Chicken Curry with Cashews
Posted in Pressure Cooker, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Basmati rice, black lentils, brown, chiles, cream, daal, dal, dhal, dinner, fenugreek leaves, ginger, Indian, Instant Pot, jalapeños, Kapoor, legumes, lentils, pressure cooker, serranos, split mung beans, stew, tomato puree, urad dal, vegetarian