Chicken Soup

By adding chorizo to this recipe, chef Einat Admony calls this her “not-so-Jewish” chicken soup. The chorizo gives it a smokey flavor. I did make a couple of adjustments to her recipe. I always start with 8 to 10 cups of water to all my soups especially if I’m serving the soup on the same day,  can always add more. I also reduced the amount of salt, I always start with 1 tablespoon and add more to taste.  It didn’t say anything about serving the chicken without the bones, I just assumed so. At the end I fished out the chicken and took the meat off the bones and placed the meat back in the soup. Waited a couple of minutes to reheat through.

 

Chicken Soup

  • Servings: 4 to 6
  • Time: 1 hour and 15 minutes
  • Difficulty: easy
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Ingredients

  • 3 tablespoons of canola oil
  • 1 medium yellow onion, finely chopped, about 2 cups
  • 1 1/2 leeks, white parts only, finely chopped
  • 1 cup finely chopped celery
  • 3/4 cup coarsely chopped chorizo
  • 1 1/2 cup finely chopped carrots
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 pound of chicken pieces with skin and bones, preferably dark meat
  • 1/2 cup dry white wine
  • 1 tablespoon of kosher salt and more to taste
  • 1/8 teaspoon of ground black pepper
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground turmeric
  • 8 to 10 cups of water
  • 1 1/2 cups of 1/2-inch cubed butternut squash
  • 2 medium potatoes, peeled and cut into 1/2 cubes                                                                 

Directions

  1. Heat the canola oil in large pot over medium heat and add the onions, leeks, celery, and chorizo.  Saute for 10 minutes. Add the carrots, bay leaf, thyme, and chicken and saute for another 10 minutes. Add the wine and reduce for another 5 minutes.
  2. Stir in the salt, pepper, cumin and turmeric. Saute for 3 minutes and then add the water. Bring to a boil and add the butternut squash and potatoes. Lower the heat and simmer for 40 minutes.
  3. Fish out the chicken and let it cool to touch for a few minutes. Take the meat off the bones and place the meat back into pot. Wait a couple of minutes before serving so that it heats through.                                                                                                                            

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Lamb, Peppers and Potato Ragu

Another great recipe from Lidia’s Kitchen! I’ve estimated the measurements of the ingredients from watching the show a few times. She did ladle hot water to the sauce but I didn’t feel it was necessary. However, I did follow her on adding some water to the tomato can to cleanse out any left over sauce and added to the pan.

Lamb, Peppers and Potato Ragu

  • Servings: 4
  • Time: 2 hours
  • Difficulty: moderate
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Ingredients

2 pounds of boneless lamb leg or shoulder or lamb stew cut into cubes

1/4 pound of pancetta or bacon

4 garlic cloves

1 tablespoon of paprika

1 teaspoon of oregano

1/2 to 1 cup of white wine

1/2 teaspoon of hot pepper flakes or more to taste

1 28 oz can of San Marzano tomato, break the tomatoes in pieces with your hands

4 potatoes peeled and cubed

1 orange pepper sliced

1 yellow pepper sliced

3 tablespoons of olive oil

 

Directions

Add 3 tablespoons of olive oil to the pan over medium to high heat. Season the meat with salt and brown in batches. Set aside. Meanwhile process the pancetta and garlic in a food processor to make a paste. Add to the pan. Stir for a couple of minutes to carmelize.

Place the meat back in the pan. De-glaze the pan with the white wine. Scraping the bottom of the pan. Add the oregano, paprika and hot pepper flakes.  Add the tomatoes and season with a little salt. Bring to a simmer and cover. Simmer for an hour and a half.

Add the potatoes and peppers. Season with a little salt and cover. Cook for another 30 minutes or till the potatoes and meat are tender.

 

 

NYC Fashion Week Finale

Fashion Week in NYC has ended, and what a week!  Here are more of my favorite looks, there were so many that it was hard to choose.

 

 

 

 

Valentine’s Baking – Stained Glass Heart Cookies

The Flower That Blooms

Valentines-cookies.jpg

So we know that there are 13 days until Valentine’s Day but if you want to be organised and get your gift sorted, this post will hopefully be of help.  Neither of us have ever really been the type to “celebrate” Valentine’s Day, although it is nice to give your significant other something small to show them they’re appreciated. Baking something is a great gift to give them as it doesn’t cost too much and shows you’ve put effort into making them something nice. Plus, who doesn’t appreciate food?! We love baking whenever we have the time and if you do too, these Valentine’s stained glass heart cookies would make the perfect gift for a loved one!

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Game Day Dip

Happy Super Bowl Sunday! Here’s a great dip for tonight’s game.

the fashionista cook

This is a great dip for those Super Bowl parties or a casual get together.

First Layer – Cream cheese

Second Layer – Refried Beans

Third Layer – Sliced olives (can)

Fourth Layer – Salsa

Fifth Layer – Shredded cheese

Place in A 350 F oven and bake till cheese is melted and dip is bubbly. Serve with chips.

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