Category: Main Dish

Shepherd’s Pie.

Published on by KellyInTheKitchen2 Comments

It’s been a year and a half since I last went to Europe, and it is definitely time to go back—and for this trip, it’s Scotland that’s calling my name. The first time I visited Edinburgh and the Highlands, I spent just a short weekend there, while I was at college in Ireland. This time, I’ll have a good 8 days of listening to those dreamy Scots accents—and I don’t think I can survive the month I still have to wait! Ever since we booked out tickets, my travel buddy and I have been getting together to plan and just get excited about our trip, and this weekend, our afternoon took a culinary turn, in the form of this shepherd’s pie. That, plus two bottles of homemade mulled wine with brandy, a couple of Yorkshire puddings, and Braveheart. Anything worth doing is worth doing right.

INGREDIENTS

1 1/4 lb stew beef, cubed
1/2 cup flour
salt and pepper
olive oil
1 onion, diced
3 carrots, sliced into coins
1/4 cup mushrooms, sliced
2 bay leaves
1 tbsp tomato paste
3/4 cup red wine (we used a cabernet sauvignon)
1 1/2 cups beef stock
1/4 tsp curry powder
3 medium potatoes, washed and cut into large cubes
whole milk
2 pats of butter
1/2 cup shredded cheddar cheese
1 tbsp fresh parsley, chopped

DIRECTIONS

Season the flour with salt and pepper and place in a bowl. Toss beef in the flour, shaking off the excess. Heat a splash of olive oil in a large pan and cook beef until just browned on all sides. I cooked the beef in two batches so as not to crowd the pan. Set the beef aside.

Add more oil to the pan and add the carrot and onion, with a sprinkle of salt. Cook until softened, then add the mushrooms and cook an additional 5-7 minutes. Add the beef back to the pan with the tomato paste, bay leaves, wine, stock, and curry powder. Stir well, bring to a boil, and then cover and turn down to a simmer. Cook until the beef is fall-apart tender, at least 2 hours.

Meanwhile, place the potatoes in a pot full of cold salted water. Bring to a low boil and cook until fork tender. Drain potatoes, then mash with milk and butter, seasoning with salt and pepper to taste. Mix in most of the shredded cheese and the parsley and set aside.

Preheat oven to 375 F. Grease a casserole dish or pie pan. When the beef is cooked to your liking, remove the bay leaves and pour into the dish. Spread the mashed potatoes evenly over the top and sprinkle with the rest of the cheese. Place the dish on a tray, in case it bubbles over in the oven.

Bake until the cheese is melted and the potatoes start to brown a bit on top, about 25 minutes. Highly recommend serving as we did: with yorkshire pudding, mulled wine, and Braveheart. Aye, it’s quite a feast!

Chicken and Rice Soup.

Published on by KellyInTheKitchen4 Comments

I started out the week feeling a bit under the weather. On Monday, I got home from after-work cocktails, ate a quick dinner, and got right into bed. Still not at my best on Tuesday, I went right home after work and decided to jump on my sickness problem with an good old-fashioned remedy: I poured a glass of red wine and made this soul-warming soup…which I ate in bed under my cozy comforter while watching the Cubs lose another game. I’ll be sure to make a note here if I make a miraculous soup-driven recovery, but either way, mannnn was this soup good. Most soups with this much flavor take at least an hour or two to cook, but this one only takes about 45 minutes total! Lightly spiced chicken, rice, and veggies in a warm, comforting broth: just what a sick girl needs.

INGREDIENTS

1 boneless, skinless chicken breast
1/4 tsp cumin
1/8 tsp powdered ginger
1/8 tsp red pepper flakes
1/8 tsp coriander
salt and pepper to taste
1/2 cup brown rice
1 tsp butter
1 medium onion, diced
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 medium potato, diced
6 cups stock or broth (I used homemade chicken stock)
1 1/2 tsp dried parsley
1/2 tsp dried marjoram leaves

DIRECTIONS

Preheat oven to 350. Season the chicken breast with cumin, ginger, red pepper flakes, coriander, salt, and pepper. Wrap it in foil and bake until just cooked through, about 25 minutes.

In a small pot, cook rice according to package directions. We want the rice slightly “al dente,” since it will be going in the soup pot after it’s cooked.

In a Dutch oven or large soup pot, heat butter and add onion, carrot, celery, garlic, and potatoes. Cook about 3 minutes, until starting to soften.

Pour in stock or broth and season with parsley, marjoram, salt, and pepper (be generous with the pepper!). Bring to a boil, then turn down the heat and simmer about 20 minutes.

When the chicken is cooked, shred or cut it up into bite size pieces and add it to the pot. Cook an additional 10 minutes or so.

Garnish with fresh parsley and prepare to be comfort-fooded.

Cauliflower Soup with Herbed Croutons.

Published on by KellyInTheKitchen8 Comments

Fall is a fabulous season for cooking. The best fall dishes are all about warmth, richness, and substance…the kind that make you want to join our forest friends and hibernate for a while. And after you eat this cauliflower soup, you will think seriously about doing just that. Smooth, creamy cauliflower soup, lightly spiced with coriander and cumin, is even better topped with crunchy homemade herbed croutons—they’re really worth the bit of extra effort. So here’s another recipe to add to the list of easy soups that are way cheaper when homemade, but just as delicious and probably better for you (f you ignore the first ingredient).

INGREDIENTS

for soup:
3 tbsp butter, divided
olive oil
1 onion, diced
1 1/2 shallot, minced
2 large carrots, diced
1 small parsnip, diced
3 cloves garlic, minced
1/8 tsp cumin
1/8 tsp coriander
2 tbsp dried parsley
1 tbsp tomato paste
1 head cauliflower, broken up into small pieces
stock or water
1/4 cup flour
2 cups whole milk
salt and pepper to taste

for croutons:
1 baguette, cut into cubes
olive oil
pinch paprika, parsley, thyme
salt and pepper to taste

DIRECTIONS

Heat 1 tbsp butter and a drizzle of olive oil in a Dutch oven or other large pot. Add onion, shallot, carrot, and parsnip. Cook until onion is softened. Then add the garlic and cook another minute.

Stir in the cumin, coriander, parsley, and tomato paste, and cook until fragrant (a minute or two should do it).

Then add the cauliflower and cook for 5 minutes before pouring in enough stock or water to just about cover the veggies. Bring to a boil, then turn down to a simmer and cover. Cook until the cauliflower is soft and tender.

Now get the croutons going. Preheat oven to 400 F. Toss the cut-up bread in olive oil, paprika, parsley, thyme, salt, and pepper, and spread out onto a foil-lined sheet pan.

Bake until croutons are browned and a bit crispy. Set aside.

Meanwhile, in a saucepan, melt 2 tbsp butter. In a bowl, whisk together flour and milk. Slowly pour the milk mixture into the melted butter, whisking constantly. Add a bay leaf to the milk mixture and continue to whisk. When the milk is just about to boil, remove from heat and pour directly into soup. Simmer uncovered for 15 minutes, stirring occassionally.

Once the soup is thickened, it’s done. But if you want a little bit smoother texture, you can puree about half of the soup and then stir the puree back in. Then top it with croutons and some chopped fresh parsley and dig in! Happy Fall.

Green Chile White Chili.

Published on by KellyInTheKitchen4 Comments

Say this 5 times fast: red leather, yellow leather. Kind of hard, isn’t it? Now try this: green chile white chili. A lot easier. You have now mastered step 1 of any recipe: being able to say its name. Congratulations. Here’s some more good news: there are only 3 real steps in this recipe, and once its done, the longer this chili sits in the fridge, the deeper and richer the flavors are. So make a big pot and have some for dinner, and then save the rest in the fridge for a week’s worth of awesome chile chili lunches. Green chile white chili, green chile white chili…

INGREDIENTS

1 onion, chopped
olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp cumin
1 tsp tomato paste
2 cans green chiles, diced
3 cans white beans (pinto, great northern, etc.)
4-6 cups water, broth, or stock
salt and pepper to taste
optional garnishes: sour cream, cheese, lime juice, green onion

DIRECTIONS

In a Dutch oven or other large pot, saute the onions in olive oil until translucent. Then add the garlic, oregano, cumin, and tomato paste. Stir and cook 1-2 minutes, until fragrant.

Pour in the green chiles, beans, and water/broth/stock. Bring to a boil. Reduce heat and simmer for an hour, uncovered.

Remove from heat and season with salt and pepper. That’s all! Probably one of my easiest recipes.

Top your big ol’ bowl with shredded cheese or sour cream, a squirt of lime juice, and a sprinkling of chopped green onion. Yummy.

Silent Black Bean and Chorizo Soup.

Published on by KellyInTheKitchen2 Comments

Beans, beans
The musical fruit
The more you eat,
The more you toot…

Beans. They taste great and are so good for you, but sometimes, ahem, they make you regret eating them. I ate a lot of beans in college, and because I loved my roommates, I worked long and hard to figure out a way to prepare beans so that they would no longer be the “musical fruit” of the children’s rhyme. When I finally was successful in producing an indigestion-free bean, I named them “silent black beans”—they were musical no more! This black bean and chorizo soup is a variant on my original Silent Black Bean Soup; the chorizo is such an amazing addition that I’m not sure I’ll ever make the original version again! So prepare your beans using my tested and roommate-approved method and enjoy a bowl of silent black bean soup, secure in the knowledge that “the more soup you eat, the better you feel, so eat your beans at every meal”…silently, of course.

INGREDIENTS

1 cup dry black beans
4 cups water
1 tbsp vinegar
chicken stock (optional)
2 bay leaves
2 Mexican chorizo sausages
1/2 onion, diced
3 stalks celery, washed and sliced
2 carrots, washed, peeled, and sliced
3/4 tsp cumin
1/2 tsp red pepper flakes
pinch cayenne pepper
1/2 tsp pepper

DIRECTIONS

First, the beans – these need to be prepared a day in advance. Pour the dry beans into a large bowl and cover with water. Pour in the vinegar, mix it around a bit, and let the beans sit for 18-24 hours. The water will gradually turn a purply wine color.

Once the beans have soaked, rinse them thoroughly under cold water. Then place them in a Dutch oven or other large pot and cover them with water. Bring to a boil and boil for two minutes.

After two minutes of boiling, remove beans from heat, drain completely, and rinse again under water. Pour beans back into the pan and cover with two inches of water or chicken stock. Add bay leaves and bring back to a boil.

Turn down to a steady simmer (or even a low boil) and cover.

Meanwhile, add a splash of oil to a saute pan over medium heat and add the chorizo. Cook, stirring occasionally, until browned and done. Remove from pan, leaving some of the juices behind to cook the veggies.

Place onions, celery, and carrots into the pan with the chorizo fat, and stir. Cook until all the veggies are softened. Remove from heat.

Now we start assembling the soup. Add the cooked veggies to the bean pot, along with the cumin, cayenne, red pepper flakes, and pepper. Continue to cook until the beans are tender; this took me at least 2 hours of cooking.

Once the beans are tender, remove the bay leaves. If you want, you can puree the soup at this point. I like to puree most of it, with a bit of chunkiness remaining, for texture.

Finally, stir in the chorizo you set aside earlier.

Serve hot and garnish with parsley or cilantro, sour cream, and maybe a few crumbled up tortilla chips. And let me know if you’re brave enough to eat this before a date!

Poule au Pot.

Published on by KellyInTheKitchen1 Comment

Sunday didn’t start out rainy. I woke up at 9:30, and despite feeling a bit low-energy, I grabbed my yoga bag (which I somehow had the foresight to pack the night before) and headed out the door to get my butt kicked for an intense hour and a half. By the time I left the studio, it had become overcast, and a cool, late summer rain was falling. As I walked an umbrella-less mile back to my apartment, I realized it was the perfect weather for that rare and elusive treat: light comfort food. In other words, it was time to make poule au pot! I first saw this peasant’s poached chicken and vegetable dish being prepared on one of my favorite cooking shows, Laura Calder’s French Food at Home. It’s incredibly easy and serves up all beautiful and mellow, with buttery flavors that make you think it’s more indulgent than it is. Since the chicken and veggies are poached, you not only have a very healthy dish on your hands, you’ve also got a whole bonus pot-ful of super-flavorful chicken broth leftover, to do with as you wish. And as for the chicken, I serve it in a pool of hot broth with the veggies and a little pile of quinoa on the side, but let me tell you, it is perfect for chicken salad too. Whatever you do with it, poule au pot has all the warming and homey power of comfort food, with none of the greasy richness. This is the magic of chicken in a pot–what’s not to love?

INGREDIENTS

1 whole chicken
2 bay leaves
5 whole cloves garlic, skin on
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried parsley
1/2 tsp dried tarragon
salt and pepper to taste
3 turnips, halved
2 parsnips, peeled and cut to about the size of the turnips
3 carrots, peeled and cut to match the parsnips
3 celery stalks, cleaned and cut in two
2 leeks, sliced longways, halved shortways, and washed (I find it’s easier to cut leeks first, then wash them after)
1 onion, quartered (Laura Calder suggests pearl onions, but I didn’t have any)

DIRECTIONS

Place the chicken in a deep pot, breast-side up. Fill the pot with water until it covers the chicken. Add the bay leaves and garlic and bring to a boil. Skim the foam off the surface of the water every few minutes.

After the foam has stopped forming, add the thyme, rosemary, sage, parsley, tarragon, and salt and pepper. Cook on a low boil for 30 minutes.

After 30 minute have passed, flip the chicken over so that the breast side is down. Turn the heat down slightly and cook another 10 minutes.

Next, add the turnips, parsnips, and carrots. Cook for 10 minutes.

Then add the celery and onion. Cook 5 minutes.

Finally, add the leeks to the pot. Cook 5 minutes.

That’s all! After a total of 60 minutes of chicken-poaching, with the veggies staggered so that they’re all just perfectly fork-tender, you’ve got an efficiently glorious dish that will make you pat yourself on the back a few times. My, you’re a good chef. Now eat some chicken.