Heat the oil in a deep skillet or stockpot. Add the onion, carrot and celery, sprinkle with salt and pepper, and sauté until softened, about 5 minutes. Pour in the wine and continue to sauté until the wine is mostly absorbed by the vegetables, about 4-5 minutes. Add all remaining ingredients EXCEPT the pasta, mix well and simmer, with the lid ON, for about 20 minutes. Then add the pasta, give it a stir and continue cooking with the lid on, but slightly askew for another 10 minutes until it is al dente. Do not overcook.
Remove and discard the bay leaves before serving.
Set your pot to sauté and add the oil. When hot, add the onion, carrot and celery. Sprinkle with salt and pepper and sauté until softened, about 5 minutes. Then add the wine and continue to sauté until the wine is mostly absorbed by the vegetables, about 4-5 minutes. Add all remaining ingredients plus 1 extra cup of broth (7 cups total) and mix well. Close lid, seal, and set to high pressure for 4 minutes. Quick release once complete. (Natural release will overcook the pasta.) Remove and discard the bay leaves before serving.
African Chicken Peanut Stew
2-3 pounds chicken legs, thighs and/or wings
3 tablespoons vegetable oil
1 large yellow or white onion, sliced
3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 tablespoon ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro
Heat the vegetable oil in a large soup pot over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Cook in batches, if needed, to avoid overcrowding the pot. Set the pieces aside as they brown. In the same pot, add the onions and saute for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Add the chicken. Bring to a simmer and adjust salt to taste.
Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if desired, or chop and return to pot.
Shred the meat off the bones and put the meat back in the pot.
Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.
Meatball Stew
3 cups beef broth (or 3 cups water with 3 bouillon cubes)
1 8-ounce can of tomato soup
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
1 to 1-1/2 pounds frozen meatballs
1/2 onion, sliced
4 large carrots sliced into 1-inch pieces
2 russet potatoes (about 2 pounds), cut into bite-sized chunks
3 stalks celery, washed and sliced into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 Tablespoons butter
3 Tablespoons flour
1/2 cup half and half or milk
In a heavy stockpot over medium heat, combine broth, soup, bay leaf, and thyme and bring to a boil. Add meatballs, reduce heat, and simmer for 10 minutes. Add carrots, potatoes, and celery and simmer for 10 more minutes. Blend butter and flour together and stir into stew. Add half and half or milk and simmer for 20-20 minutes longer, until slightly thickened.
Note: You can substitute frozen vegetables for the fresh to save on preparation time, and you can use canned cream of mushroom soup instead of the flour, butter, half and half/milk, and thyme.
Vichyssoise (Cold Potato and Leek Soup)
2 tablespoons butter
1 tablespoon olive oil
1 large sweet onion, chopped
6 large leeks, thoroughly rinsed and sliced (white and light green parts only)
3 large potatoes, peeled and diced
4 cups chicken broth
Salt and pepper to taste
Pinch of nutmeg
1/2 cup heavy cream (or half and half)
Chives to garnish (optional)
In a large stock pot or Dutch oven, heat the olive oil and the butter over medium high heat. Sauté the onion until translucent (about 2 minutes). Add the leeks and sauté until soft (about 4-5 min).
Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper. Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes, or until the potatoes are tender. Puree the soup until smooth, using an immersion blender or by batches in a regular blender.
Tuscan White Bean and Roasted Garlic Soup (Crock Pot recipe)
1 lb dry Cannellini beans, rinsed
1 head garlic, peeled
8 cups water
4 sage leaves, plus more for garnish
2 tsp olive oil
1 cube chicken bouillon
kosher salt and white pepper to taste
Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. While beans are cooking, place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil. Cover garlic with olive oil and a little salt. Seal aluminum tightly and roast at 400 degrees for 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside.
When the beans are soft, add the bouillon and mix well until dissolved. Stir in roasted garlic, reserved a few cloves for garnish, if desired. Using an immersion blender, carefully pulse until soup reaches desired consistency. (Can also blend batches in a regular blender.) Adjust salt to taste. Garnish with fresh sage, white pepper, and whole roasted garlic cloves if desired.
Taco Soup (Instant Pot recipe)
1-2 lbs ground beef (or ground turkey)
1 packet taco seasoning (1/4 cup if using bulk seasoning)
1 tsp garlic powder
½ tsp onion powder
½ tsp oregano
½ tsp salt
½ tsp ground black pepper
1 (10 oz) can Rotel
1 (7 oz) can diced green chiles (do not drain)
4 cups chicken broth
1 (14 oz) can black beans, rinsed & drained
1 (14 oz) can garbanzo beans, rinsed & drained
1 (14 oz) can red kidney or pinto beans, rinsed & drained
1 (14 oz) can diced tomatoes (do not drain)
1 cup frozen corn
4 5" corn or flour tortillas, cut in thin strips (optional)
Optional garnishes:
Sour cream
Cheddar or Monterey Jack cheese, shredded
Tortilla chips
Avocado, diced
Red cnion, diced
Jalapeño, sliced
Turn the Instant Pot to sauté. (Add 1/2 tablespoon oil if using ground turkey.) When hot, add meat and saute for several minutes. Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is browned. Add Rotel, chiles, and chicken broth. Stir and bring to a slow simmer (cover with a glass lid or a plate, if desired, to speed heating). Add all of the beans and stir well. Pour the diced tomatoes on top without stirring. Close and seal pot (turn off saute function) and cook on manual for 6 minutes. Allow to natural release for 15 minutes, then do a controlled release to avoid splashing.
Stir soup, then adjust salt to taste, then add the corn and tortilla strips (if using). Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas. Serve with desired garnishes.
Gazpacho
1 cucumber, halved and seeded (not peeled)
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 cloves garlic, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Chop the cucumbers, red bell peppers, tomatoes, and onion into 1-inch cubes. Place the sliced vegetables separately into a food processor with a steel blade. Pulse the processor until the veggies are coarsely chopped. Do not overprocess. (Can also chop by hand.) Combine in a large bowl. Add remaining ingredients. Stir everything together until well combined. Chill before serving to allow the flavors to develop and meld together.
Serve with a slice of warm, crusty bread as a main dish, or serve in shot glasses as an appetizer.
Lobster Bisque
2 lobster tails OR 1 large (2-3 lb.) lobster OR 2 chicken lobsters 1 to 1-1/2 lbs. each)
5 cups water
1/2 tablespoon Better Than Bouillon Lobster Base (optional)
1-1/2 cup dry white wine, divided
salt and pepper
1 bay leaf
2 medium carrots, thinly chopped
2 celery stalks, thinly chopped
1 cup onions, chopped
6 oz tomato paste
4 tablespoons butter, divided
2 tablespoons flour
2 sprigs of fresh thyme
1 cup heavy whipping cream
Add the lobster and 5 cups to water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes. Remove the lobster tails and set aside so they cool, about 5 minutes. (I have my grocer steam my lobsters and skip this step.) Remove the meat from shells and refrigerate. Keep the shells and store the lobster meat in the fridge. Return the shells to the pot of water (or place in 5 cups of boiling water, if your lobsters were pre-cooked) and add Better than Bouillon (if using), bay leaf, 1 cup wine, and salt and pepper to taste. Return to boil. Lower heat to medium, cover, and simmer for 25 minutes.
Place a large strainer over a large bowl. Pour the broth and shells over the strainer to remove the shells from the broth. Reserve broth; discard shells. Add 3 tablespoons of butter to the same pot. When the butter has melted add the celery, carrots, and chopped onion and saute for 6-7 minutes, until soft. Add the flour and stir until fully incorporated.
Add the lobster broth back to the pot along with the fresh thyme, heavy whipping cream, tomato paste, remaining 1/2 cup dry white wine, and salt and pepper to taste. Bring to boil, reduce heat, and simmer for 10-12 minutes until the vegetables are tender. Use an immersion or regular blender to smooth the soup.
Heat a skillet on medium-high heat and add the remaining 1 tablespoon of butter and the reserved lobster meat. Cook for 2-3 minutes. Serve the soup in bowls topped with the cooked lobster and fresh ground black pepper to taste.
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