Soups & Stews Archives - Crafty Cooking Mama

Ramen with Pork Belly & Tofu

October 5, 2018 by Amanda Leave a Comment

This post was sponsored by JSL Foods. As always, all thoughts and opinions are my own.

Create a quick dinner with on hand ingredients and Fortune Ramen Noodles!

Mealtime doesn’t always need to be over complicated. Part of juggling a never ending busy life is is learning how to efficiently feed yourself & your loved ones without slaving over the stove for hours or ordering takeout.

Quinoa, rice & noodles fill the majority of our dinner time menus. These meals come together quickly, keep everyone happy and the options are endless.

I recently tried JSL Foods Fortune Ramen & Soba Buckwheat noodles. LOVE!!! I ate them plain. I ate them with chicken and veggies. I ate them with garlic chili paste. Each way I tried them – they were delicious.

The Ramen noodles are in a Pork Bone Based Miso Soup. The noodles have great texture & bite to them and the soup is loaded with flavor. They’re welcoming any ingredient you’d like to toss in! This is not that (yuck) styrofoam cup of dried noodles in a salt bath – this ramen is the real deal.

Precooked, all you need to do is heat them up. Throw them in the microwave, a saucepan or skillet and let your imagination run wild.

A friend of mine from Japan used to joke to me that ramen was to Japanese as casseroles were to Americans. It could be an occasion to clear the leftovers out of the fridge and create a unique, hearty and tasty meal.

That was my simple inspiration for this ramen bowl.

Staring in my fridge I saw tofu, salted pork belly & mushrooms that needed to get used up.

I heated up the seasoning packet and water, threw in a handful of mushrooms, diced tofu and a few fresh quail eggs. Five minutes later I removed the quail eggs, dropped in the noodles, cooked for a minute and dinner was ready. I added the cooked quail eggs and sprinkled some browned pork belly over it all for some crunch. Yum!

Quick, simple and so delicious. Fortune Noodles make a great meal anytime & anyway you want to make them!

Thanks so much for stopping by!

-Amanda-

You can purchase JSL Foods products at: Shop Rite, Von’s, Pavilions & Safeway.

Want to know more!?

Visit the JSL Foods Website or check them out on Facebook & Twitter!

Fisherman’s Sardine Stew

February 14, 2018 by Amanda 3 Comments

This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.

Enjoy this Italian Fisherman’s Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

It’s not a secret – I’m quite partial to Italian food. I can easily say it’s my favorite cuisine. Not only do I love the bright and complex flavors – I also appreciate the sheer simplicity of it all.

Like most cuisines, people worked with local ingredients they had on hand. Each region had a different abundance of ingredients at their disposal. Hence, Northern Italian dishes are quite different than Southern Italian dishes.

The Fisherman’s Stew is one of those simple, beautiful dishes. It was made with the catch of the day, or the random leftovers from the catch of the day. You can throw any combination of fish or shellfish in this stew and it will yield a hearty, flavorful bowl of deliciousness.

An Italian buddy told me that Fisherman’s Stew was known almost as a peasant fisherman’s dish that became a comfort food over the generations. He also swore it’s the best cure for a long, overindulgent night out.

Today I’m working with pantry staples. Tomatoes aren’t in season and I have no fresh fish on hand. I do though, have a pantry filled with crushed tomatoes and canned goods…

I’ve partnered with Season Sardines to share a few recipes to show you how delicious & diverse the mighty little sardine can be.

Sardines pack a major punch of flavor and nutrition. Sardines are a very tasty fish – but not overwhelmingly fishy. One little can is LOADED with Omega-3 Fatty Acids, plus high in calcium, protein and iron.

Sardines are also far lower in contaminants than many of the bigger fish we eat.

Season Brand Sardines are wild caught & certified sustainable. This is important – not only are some more popular fish we eat aggressively over-fished, often there are questions of origins and handling.

Ready to eat right out of the tin, sardines make a great addition to any of your recipes.

Like in this Fisherman’s Sardine Stew. Throw everything in a pot, simmer and dinner is ready in no time.

This stew becomes a hearty meal with a nice salad and LOADS of fresh, crusty bread for dipping. Bread is an absolute necessity with this stew.

Feel free to throw whatever other seafood you have on hand in the pot. I love adding mussels to this!

Here’s to a quick, healthy & absolutely delicious meal!

Thanks so much for stopping by!

Amanda ♥

Visit Season Brand Products for product information, inspiration & recipe ideas!

Print Recipe

5 from 2 votes

Fisherman's Sardine Stew

Enjoy this Italian Fisherman's Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Fish &amp, Seafood

Cuisine: Italian

Servings: 6 -8 servings

Author: Amanda

Ingredients

4 tablespoon olive oil
1 large onion chopped
4 cloves garlic minced
1 cup wine red or white (I used red)
large can crushed tomatoes 28 oz
fish or seafood stock 15 oz can
can diced tomatoes 14.5 oz
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon parsley
1/4 teaspoon crushed red pepper more to taste if preferred
5-6 cans Season Sardines drained
mussels or other shellfish optional
Large loaf of fresh crusty bread

Instructions

Heat olive oil in a dutch oven or large saucepan.
Saute onions until translucent, about 10 minutes.
Add minced garlic, saute for a minute or two.
Add wine, scrape pan to deglaze.
Add crushed tomatoes, fish stock, diced tomatoes, salt, pepper, parsley & crushed red pepper.
Bring to a boil. Reduce heat and simmer, covered, for 15- 20 minutes, stirring occasionally.
Taste, add additional red pepper if more heat is preferred.
Add sardines. Stir in, breaking up some sardines.
Simmer for 10 - 15 minutes.
Salt & pepper to taste if necessary.
Serve with lots of crusty bread for dipping.
Enjoy 🙂

Beer-Boiled Shrimp & Corn

April 26, 2017 by Amanda 9 Comments

This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Nothing says sunny day eats than a Southern Style Shrimp & Corn Boil. This one pot meal comes together quickly & effortlessly – get a bowl before it’s gone ♥

Spring is here! As the days get warmer and longer we eagerly start coming out of hibernation. It’s time to get outside, enjoy the weather and live again!

Sunny days have us wanting sunny day foods. I crave fresh veggies & fruit! Residing in The Northeast, the veggie pickings are few & far this time of the year. Root vegetables – that’s about it.

I live in a farming county. Corn is one of our biggest crops and we practically live on the stuff while it’s in season. Nothing beats sweet corn, eaten right off the cob, all buttered and salted up. I eagerly look forward to our local season – but we have months to go.

I just recently learned that delicious corn is available at this time of the year. Lucky for us all, Florida’s peak season for corn is April & May – right now! It’s in season & in your stores produce section today!

Florida Sunshine Sweet Corn tastes just like the the best sweet corn I get at my local farm stands! All the corn lovers in my family couldn’t believe how sweet, delicious and tender this corn is!

I found a gold mine of recipes while browsing the Sunshine Sweet Corn website – so many that I’d love to make. One stuck out – one of those recipes that you know you need to have immediately.

Beer-boiled Shrimp & Corn. Nothing says good & simple summer time eating than a Shrimp & Corn boil. Simplicity is key here. Throw everything in a stockpot and boil it to perfection – how easy is that!? This recipe is super versatile as well. Don’t do beer – then don’t add it. Can’t stand cabbage – then skip it. Love corn and shrimp – then add more – I did 🙂

I love Old Bay seafood seasoning – but seriously – don’t get heavy handed with it. Too much of it will ruin a good thing. Serve with your favorite seafood seasoning – if people want more of a kick then they can add a little more to taste.

I couldn’t make this stuff last! It disappeared quick – everyone wanted seconds…and thirds!

Here’s to sunny day eats! Thanks so much for stopping by! Happy Eating ♥

-Amanda-

Sunshine Sweet Corn is grown only in Florida. This Supersweet category corn is 100% natural and is NOT genetically modified.

To learn more visit the Sunshine Sweet Corn Website! You’ll find tons of recipes & inspiration and learn everything you need to know about this delicious Florida corn!

Recipe from Sunshine Sweet Corn

Print Recipe

5 from 1 vote

Beer-Boiled Shrimp & Corn

Nothing says sunny day eats than Southern Style Beer-Boiled Shrimp & Corn. This one pot meal comes together quickly & effortlessly - get a bowl before it's gone ♥

Cook Time30 mins

Total Time30 mins

Course: Fish &amp, Seafood

Servings: 4 -6 servings

Author: Amanda

Ingredients

6 cups water
1 bottle 12 ounces ale or beer - I used a lemon shandy (water may be substituted)
1 onion cut in 8 wedges
2 tablespoons Old Bay or preferred ground seafood seasoning blend
4 small thin-skinned not baking potatoes, quartered (about 1-1/4 pounds) - I used reds
4 ears Sunshine Sweet corn husked and cut in 2-inch pieces
1/2 small cabbage cut in 4 wedges
1 - 2 pound unpeeled large shrimp

Instructions

In a large stockpot, combine water, beer, onion and seafood seasoning. Stir, separating onion pieces and bring to a boil.
Add potatoes; cover and boil until barely tender, about 10 minutes.
Stir in corn and cabbage cook about 5 minutes.
Add shrimp and cook until shrimp turns pink, about 5 minutes.
Serve, with a spoonful of stock & enjoy!

Fish Soup With A Little Heat

November 28, 2016 by Amanda 2 Comments

A delicious & easy to prepare fish soup LOADED with flavor. Paprika & Aleppo pepper take this soup over the top. Delicious ♥

How often do you feel uninspired when it’s time to cook? Perhaps uninspired isn’t the right word – maybe unprepared. Often I’m tired, busy and have made no plans for dinner until it’s time to cook. It becomes a game of creation. What’s in the pantry, what’s in the fridge, what’s in the freezer and when does it need to be ready by.

These dinners can go two ways – brilliantly or blah.

This one was brilliant. It starts how most soups should – butter, celery, onions & garlic. With a little know how, you can go a million directions with this foundation. I chose fish.

We’ll talk about one ingredient that many people might not be familiar with – Aleppo pepper. Grown in Syria & Turkey, hence the name Aleppo.

I’m in absolute love with it. The smell of it is intoxicating. The aroma reminds me of the best Hungarian paprika I’ve ever smelled with an alluring whiff of heat. The flavor – it’s a pepper all of it’s own. A mild, but zesty, almost fruity but smoky heat. It fondly takes me back to the best peppery syrah I’ve ever tasted.

I would love to dump it all over everything I eat as I would a crushed red pepper, but at times Aleppo pepper might not be the easiest spice to get ahold of. Ongoing conflict in the region it’s grown has made it difficult to grow and export. Most of what we get our hands on is coming from Turkey, which is said to be the same plant, but Turkey supply does not always meet demand. Prices have become higher and now there is an abundance of counterfeit Aleppo pepper sold. Counterfeit spices – it’s almost humorous – but not. So buy your spices from a trusted supplier 🙂

So my beloved Aleppo pepper won’t be getting dumped by the handfuls over my pizza, but this soup was worthy of a generous pinch of it. My, oh my, the difference an amazing ingredient will make.

I hear you though. You’re saying “I want some fish stew and I don’t have any of your magic pepper”. First, buy some and have it for next time. Then go ahead and mix up equal parts of crushed red chili flakes and a good Hungarian paprika. It’ll get you through 🙂

I used flounder for this soup, simply because it’s what I had. Use whatever fish you have on hand & prefer. I just tossed the fillets in the pot, broke them up a little and let it simmer away. I added a generous pinch of Aleppo pepper – if you like things hotter than go ahead an heat it up with as much pepper as you need 🙂

I’m not even in the know to determine if this should be considered a soup or a stew. I lean towards a soup, but I’ll call it both to keep everyone happy.

Cold weather is calling and this Fish Soup is answering. Warm, comforting, loaded with flavor – it’ll make these cold Fall nights all the more cozier. Happy Cooking!

-Amanda-

Print Recipe

Not Your Average Fish Soup

A delicious & easy to prepare fish soup LOADED with flavor. Paprika & Aleppo pepper take this soup over the top. Delicious!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Soups &amp, Stews

Servings: 4 - 6 servings

Author: Amanda

Ingredients

3 tablespoon butter
3 stalks celery diced
1 medium onion diced
4 cloves garlic minced
1/2 cup white wine
1 15 oz. can seafood stock/broth about 2 cups
2 cups chicken broth
1/2 cup clam juice about 4 ounces/half a bottle
1/2 teaspoon parsley
1/4 teaspoon smoked paprika
1/4 teaspoon paprika
1/8 teaspoon aleppo pepper
12 oz -16 oz flounder or fish fillets
1 15 oz can corn undrained
1/2 cup heavy cream
salt & pepper to taste

Instructions

In a stockpot, over medium to medium high heat, saute celery & onions in butter until onions are translucent and celery is tender.
Add garlic, saute for a minute.
Add wine, stirring, scraping bottom of pot.
Add seafood stock, chicken broth, clam juice, parsley, smoked paprika, paprika & aleppo pepper. Bring to a light boil.
Add fish fillets. Stir. Reduce heat, cover and simmer, stirring occasionally (while gently breaking up fish fillets) for about 30 minutes.
Reduce heat to low. Stir in heavy cream.
Salt & pepper to taste.
Serve & enjoy.

Smoked Trout Chowder

January 10, 2016 by Amanda 14 Comments

Creamy, rich, delicious Smoked Trout Chowder. Serve it with fresh crusty bread and a glass of your favorite white wine and you’ll have yourself a wonderful dinner.

Did you ever fall in absolute love with a restaurant? Did you ever find the perfect balance of delicious food, top notch service and fabulous atmosphere? It happened to us, and oh, it was wonderful. We visited for dinner often, at times too often. We praised the place regularly – we wanted everyone to know the deliciousness and joy we knew. We even had a small get together there following our wedding. It was love. Then like every “too good to be true” love story, it came to an end. The chef left. Then some of the kitchen and wait staff followed. We tried eating at the restaurant numerous times since, but the place has never been reinstated to it’s former glory.

While all the food on the menu was impressive, there are a few dishes that I will never get over. This Smoked Trout Chowder is one of them.

This soup is not an exact replica of what this restaurant had made. To tell you the truth, it’s been over 2 years since I had a “proper” cup of this chowder – so I couldn’t even start to replicate the version I knew and loved. That being said, this chowder is a delicious reminiscence of what had been.

I didn’t have any stock on hand, so I cooked some canned broth down with some veggies to concentrate it with rich flavor. You could skip this step if you had good stock. Any good chicken, vegetable or fish/seafood stock would do.

On that same note, feel free to use your choice of smoked fish. Also, if you prefer a thinner, not as rich, chowder you can decrease the cream a bit and substitute equal amounts of milk or even substitute half & half all together.

I really love this rich, creamy, delicious Smoked Trout Chowder. It’s not as wonderful as the version that inspired me, but it keeps me & my belly smiling nonetheless.

Thanks so much for stopping by! Happy Cooking!

-Amanda-

Print Recipe

5 from 1 vote

Smoked Trout Chowder

Creamy, Rich, Delicious Smoked Trout Chowder. Made with Cream, White Wine - Use Your Favorite Smoked Fish or Seafood. Gourmet yet simple.

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Course: Soups &amp, Stews

Servings: 4 - 6 servings

Author: Amanda

Ingredients

2 tablespoon butter
2 stalks celery chopped
1 medium onion chopped
4 cloves garlic minced
2 cups chicken broth
1 teaspoon parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 potatoes peeled and diced
2 1/2 cups light cream
1/2 pound smoked trout
1/4 cup white wine
1 15 oz can corn drained
salt pepper & paprika to taste

Instructions

Melt butter in a large saucepan/stockpot.
Add celery and onion, saute until onion is translucent.
Add garlic, saute for a minute or two.
Add chicken broth, parsley, salt and pepper and bring to a boil. Reduce heat and simmer covered for about 20 minutes, stirring a few times.
Strain completely.
Add diced potatoes, cook about 10 minutes or until just tender.
Add cream and trout. Gently simmer (do not let it come to a boil) for 15 - 20 minutes, stirring often.
Add white wine and corn, cook & stir for another minute or two.
Salt and pepper to taste. Sprinkle with paprika before serving. Enjoy.

Sausage, Sweet Potato & Apple Schnitz Stew

October 21, 2015 by Amanda 5 Comments

I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received complimentary products from Kauffman’s Fruit Farm, however, all opinions remain completely my own.

Apple Schnitz. Ever heard of it? Chances are, if you have no idea what it is, you’re not in or around Pennsylvania. All it really is dried apples. Not apple chips, but soft & chewy apple pieces. Why not call it dries apples, you ask? Simple – we’re in Lancaster County and this is Pennsylvania Dutch country!

Apple Schnitz is amazing. I can best describe it as Natures Candy. So sweet, so delicious yet so nutritious. We enjoy it best eaten plain as a snack. My daughters become magicians with a bag of apple schnitz and make it disappear quickly – it’s really that good.

Kauffman’s Fruit Farm makes this delicious Sweet Schnitz from Rome apples fresh from their orchards. The Schnitz is air dried at their market, with no additives or preservatives. How’s that for a healthy, unprocessed, all natural snack?

There was a purpose to traditional Apple Schnitz. It was an effective way to preserve the bounties of the season. Minimal space or concern towards storage conditions would be needed with Apple Schnitz. Dried apples could be snacked on year round or cooked with, as the PA Dutch found many creative ways to do so.

The most popular dishes using Apple Schnitz would be Schnitz und Knepp (apples, ham & dumplings) or a Schnitz Pie. They’re both great, but this time I made neither.

I decided to make a variation of one of my favorite Fall stews. Sweet potatoes, sausage and apples. In place of fresh apples, you guessed it, I used the Schnitz. I loved it!

The Schnitz cooks down, thickening this stew and giving it a sweet and tangy touch. Sausage, sweet potatoes and apples. All the fabulous flavors of fall married together in one bowl of warm goodness. This stew reminds me of a Fall version of our simple Italian favorite, Sausage & Peppers. I add no balsamic to this stew – yet the flavor is reminiscent of it. You could easily substitute your favorite pumpkin or squash for the sweet potatoes if you so fancied.

I hope you enjoy this stew and all it’s Fall flavors. Thanks so much for stopping by!

-Amanda-

Print Recipe

5 from 1 vote

Sausage, Sweet Potato & Apple Schnitz Stew

Sweet Potato, Sausage & Apple Schnitz Stew. A hearty & unique soup with all the flavors of Fall.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Soups &amp, Stews

Cuisine: American

Servings: 6 - 8 servings

Author: Amanda

Ingredients

1 tablespoon olive oil
2 lbs. fresh sausage sliced into bite sized pieces
5 cups chicken broth
2 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon cinnamon
dash of pepper
2 cups Apple Schnitz
2 lbs. sweet potatoes or yams cubed (approx 4 medium)
handful fresh spinach torn into small pieces (optional)
salt & pepper to taste

Instructions

In a large dutch oven or sauce pan, brown sausage in oil.
Drain any fat if necessary.
Add chicken broth, maple syrup, salt, cinnamon and pepper. Bring to a low boil.
Stir in apple schnitz and sweet potatoes. Reduce heat to low and cook covered until apple schnitz has broken down and sweet potatoes are tender, about 15 - 20 minutes.
Stir in spinach and cook until tender, about a minute or two.
Salt & pepper to taste.
Serve and enjoy. Leftovers are fabulous with this one!

Cheese & Wine Soup

September 27, 2015 by Amanda 14 Comments

Cheese & Wine Soup. Rich, Creamy, Delicious, Brilliant. Made with Sharp Cheddar & White Wine – perfect for dipping with crusty bread.

Wine and cheese lovers, rejoice!

Off the top of my head, without hesitation, I can list my favorite foods and drinks.

Cheese

Bread

Dark Chocolate

Wine

I love all of the above. I love them all equally. I could eat them everyday for the rest of my life and be a very happy woman. I prefer the good quality stuff, but I can joyfully make do with the basics.

Slow down, you say. We’re supposed to be talking about soup here.

Ohhh, but I am. A soup so delicious, so perfect for the wine & cheese enthusiast, that I almost have to remind myself that I’m not dreaming.

Today, folks, I’ll introduce you to a (not so secret) love of mine. Cheese & Wine Soup. Yup, you read that right. Get ready to fall head over heels.

It’s so simple to make, you’ll wonder why you haven’t already made it. It’s so delicious, you’ll be almost confused on how you haven’t tasted it before.

You can whip this soup up in about an hour. For the best of the best, grab the nicest chunk of sharp cheddar you can spring for. Your tastebuds will thank you for it 🙂

Serve this soup immediately. Cut up a loaf of fresh crusty bread and get to dipping. It’s perfect. Think port wine cheese – but far more refined, lighter, creamier and in soup form.

Oh, how I love this Cheese & Wine Soup and I’m betting you will too! Enjoy!

Thanks for stopping by!

-Amanda-

This brilliant recipe has been adapted from Chef Albert Stockli. Check out his cookbook “Splendid Fare”.

Soup Sundays are in effect! Check this collaboration out for all kinds of soup inspiration from super fab, soup loving bloggers!!

Print Recipe

5 from 2 votes

Cheese & Wine Soup

Cheese & Wine Soup. Rich, Creamy, Delicious, Brilliant. Made with Sharp Cheddar & White Wine - perfect for dipping with crusty bread.

Prep Time5 mins

Cook Time55 mins

Total Time1 hr

Course: Soups &amp, Stews

Servings: 2 - 4 servings

Author: Amanda

Ingredients

3 cups chicken broth
1 leek chopped (white part only)
1 stalk celery chopped
1 small onion chopped
2 tablespoon cornstarch
2 tablespoon cold water
1 cup shredded sharp chedder cheese packed
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1 egg yolk
1/2 cup heavy cream
1/4 cup dry white wine

Instructions

Combine chicken broth, chopped leek, celery and onion in a saucepan.
Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
Strain. Discard veggies.
Return broth to saucepan. Heat over med/low heat.
In a small bowl, combine cornstarch and cold water until smooth.
Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened.
Stir in shredded cheese. Stir until completely smooth.
Stir in salt, pepper and nutmeg.
In a separate bowl, combine egg yolk & heavy cream. Whisk with fork.
Add in (approx) 1/2 cup of the hot soup. Stir until well combined.
Add mixture into soup. Stir constantly for about 2 minutes over low heat.
Remove from heat. Stir in 1/4 cup white wine. Serve immediately.
Serve soup with lots of fresh, crusty bread for dipping. Enjoy!

Creamy Peanut Soup (Savory) – Soup Sundays

September 20, 2015 by Amanda 6 Comments

Yay! Soup Sundays are here! What better way to welcome fall than a collaboration of fabulous bloggers celebrating all things soup!

Check everyone out at:

Angela at The Chewy Life

Annie at The Garlic Diaries

Alisha at Alisha Enid

Justine at Born and Bred in Brooklyn

Melissa & Greg at My Wife’s Muffin

Thao at In Good Flavor

I love soup. Nothing beats a bowl of warm goodness on a cool day. I also love making soups. As much as I adore baking, there are so many musts – things you must know and rules you must follow. Ignorance of those “musts” will very often result in a flop. Soup, though, can be a total freestyle event. A little of this and a little of that to taste as you go. Add, omit & substitute as you like. I find it impossible to create a failed soup.

I enjoy things that are unexpected. Think of a few ways to use peanut butter. I’m sure peanut butter and jelly sandwiches come to mind. Perhaps cookies, peanut butter with celery and apples or chocolate peanut butter cups. We automatically think of sweets. Peanut butter has a savory side that is often overlooked.

Peanut Soup is an old recipe you’ll find in every culture. Today it’s most known in African cuisines. The first time I tasted Peanut Soup I was in a small Philly restaurant specializing in West African cuisine. I tried a vegan curry peanut soup with sweet potatoes and was beyond blown away by the flavors!

The recipe I’m sharing today was inspired by a woman I’ve never met. It was found in her collection of recipes, hand written and cut outs. It was one of many glorious flea market finds. She credits her hand written recipe to The Hotel Roanoke in Virginia.

This recipe can easily be adapted for a vegan and will be just as good. Substitute a vegetable stock and create a roux with oil instead of the butter.

This soup comes together quickly – about 45 minutes and you’re done. It’s smooth, rich, creamy and brings an almost sophisticated side out of peanut butter. Unexpected. I served this as dinner with a salad. My daughter insisted it would be an amazing first course to a chicken teriyaki.

We loved this Creamy Peanut Soup and I hope you will too! Thanks for stopping by!

-Amanda-

Check out Soup Sundays for more soup inspiration 🙂

Print Recipe

Creamy Peanut Soup

Enjoy the savory and almost sophisticated side of peanut butter! Try this smooth, rich, creamy peanut soup.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Soups &amp, Stews

Cuisine: American

Servings: 4 -6 servings

Author: Amanda

Ingredients

4 tablespoon butter
1 small onion chopped
2 stalks celery chopped
2 tablespoon flour
4 cups chicken broth
1 cup creamy peanut butter
1/2 teaspoon celery salt
1/4 teaspoon salt
2 teaspoon lemon juice
1/4 cup ground peanuts

Instructions

Melt butter in a dutch oven or large saucepan.
Add onion & celery. Saute until tender, 5 -10 minutes.
Add flour, mix continuously until flour is a peanut butter colored paste. Do not stop mixing mixture & do not let it burn.
Add chicken broth, stir, and bring to a light boil.
Reduce heat to low, cover and simmer for 30 minutes.
Strain completely.
Add peanut butter, celery salt, salt and lemon juice.
Stir over low heat until combined.
Serve, sprinkle peanuts over soup and enjoy.

Chicken Barley Chili

February 5, 2015 by Amanda 13 Comments

Try this delicious, creamy, filling, hearty Chicken Barley Chili. So simple to make and it feeds an army!

I really can’t say enough about this Chicken Barley Chili. It’s unbelievable. Who would have thought a recipe of such greatness would be printed on the back of a Quaker Oats Barley box.

This stuff gets devoured in my house! No critiques, no complaints – it’s a silent dinner with an occasional “mmmmm” and “it’s so good”. Total win for me – delicious, filling, it’s so easy to make and everyone loves it. Oh – did I mention the leftovers? I loovvve the leftovers! This makes a ton of chili – I’d say about 10 large servings. You’ll love the leftovers too – soups, stews and chili always have a way of tasting better the next day.

This chili really isn’t much more than sauteing an onion and some garlic and throwing a bunch of canned ingredients together in a pot. The original recipe calls for a 16 oz jar of salsa. All three times I made this I didn’t have any jarred salsa, so I subbed it with a 15 oz can of tomato sauce. The first time I added a few tablespoons of sofrito, the next time I added a packet of sazon and the final time I used just the sauce. All three ways were delicious and the flavor really didn’t vary much at all. Or use a jar of salsa. Whatever works : )

You’ll notice ” 1 1/2 pounds of cooked chicken” is listed as an ingredient. I’m going to recommend poaching the chicken in a heavily seasoned broth. There’s absolutely no reason you should add bland chicken to this chili. Take it up a notch. Create layers of flavor – you’ll appreciate every bite.

Poaching is such a simple technique and results in foolproof tender and flavorful chicken breasts. I used a large skillet where all chicken breast tenders fit in without too much crowding. I added 1 1/2 cup of broth made from a tomato/chicken bouillon, 1 heaping tablespoon Adobo seasoning (Goya brand), 1/4 teaspoon pepper and a pinch of oregano. The chicken goes into the chili towards the end of cooking. So get the chili going then poach the chicken and shred it.

Serve this chili with a big spoonful of sour cream and shredded cheese. This chili is delicious as is – but the sour cream and cheese take it to a whole other level. It’s so thick, creamy, delicious – it’s almost like a dip. Oh my yum. Don’t forget a bowl of tortilla chips for dipping or crushing on top. If you feel the need for a little heat, add a few shakes of chipotle hot sauce. It’s all good.

I love, love, love this Chicken Barley Chili and I hope you do too! I’d love to hear your thoughts on it! Until next time…Happy Cooking : )

-Amanda-

Recipe Adapted from the Back of The Quaker Oats Barley Box : )

Print Recipe

Chicken Barley Chili

Try this delicious, creamy, filling, hearty Chicken Barley Chili. So simple to make and it feeds an army!

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Soups &amp, Stews

Servings: 8 - 10 servings

Author: Amanda

Ingredients

1 medium onion diced
3 clove garlic minced
1 tbsp olive oil
1 can diced tomatoes undrained (14.5 oz can)
1 can chicken broth 14.5 oz or 1 3/4 cup broth
1 jar/can tomato sauce OR salsa 15 oz - 20 oz
4 cup water
1 cup Quaker Medium Barley
3 tablespoon sofrito optional
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon chipotle powder optional
pinch of pepper
1 can black beans drained and rinsed (15 oz)
1 can corn undrained (15 oz)
1 1/2 - 2 pound chicken breast cooked and shredded (I recommend poaching in a heavily seasoned broth)
1 tablespoon shredded cheese each serving
1 tablespoon sour cream each serving
salt and pepper to taste

Instructions

In a LARGE saucepan or a stockpot, heat up oil and add onions. Saute for about 10 minutes or until onions are golden.
Add minced garlic, saute for a minute.
Add in diced tomatoes, tomato sauce (or salsa), broth, water, barley, sofrito, chili powder, salt, cumin, chipotle powder and pepper.
Over medium-high heat, stirring often, bring to a boil. Cover, reduce heat to low. Simmer for 45 minutes, stirring occasionally.
Add beans, corn and chicken. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium and simmer for 10 minutes, stirring often. Check that barley is tender. Remove from heat.
Season to taste with salt & pepper if necessary.
Top with a spoonful of shredded cheese and sour cream and mix it all up. Serve with tortilla chips. Enjoy : )
Recipe adapted from Quaker Oats

Crockpot Sofrito Chicken

January 21, 2015 by Amanda 5 Comments

Years ago my crockpot was just another kitchen contraption collecting dust. Occasionally I’d throw a hunk of beef in there and make some stew, but for the most part the crockpot just wasn’t getting any love. The past few years I’ve really started embracing it’s convenience and enjoy trying new dishes in it. My Sofrito Chicken is a fine example of how awesome a crockpot can be!

I tend to use the crockpot on days where I know I have a lot going on or when I just don’t want to deal with a dinner time production. Throw it all together, pop a lid on it and 4-8 hours later dinner is ready to go. Of course any crockpot recipe can easily be made in the oven or a dutch oven, if you’d like.

Onto sofrito. For those not familiar with it, it’s best described as a liquid seasoning, it has a thin salsa consistency. A few tablespoons is used in anything and sometimes almost everything in Latin food – meats, stews, rice, beans. Everyone makes it a little different. It’s basically a combination of pureed or chopped peppers, onions, garlic and cilantro. You can buy this stuff already made at the store in the freezer section, but I suggest making it yourself to experience the real flavor.

This chicken recipe is slow cooked in a what’s basically a big batch of sofrito, some herbs and spices and chicken broth. I know you’re looking at the longer than usual list of ingredients thinking “Whaaat!? I don’t have some of this stuff”. Hear me out….

Cubanelle peppers. This is a long, sweet, yellow/green pepper. Cubanelles are a pretty common pepper, often referred to as simply “cooking peppers” or “yellow peppers”. If they are not available, substitute a bell pepper.

As for Sazon and Adobo – I swear I’m not a spokesperson for Goya products. ( Not yet, anyhow. A *hint, hint* to Goya lol. ) I do use both seasonings often in my cooking. I absolutely, positively recommend picking both up. Sazon comes in a small box with individual packets inside and Adobo is in a regular spice container – you’ll usually find them in the “ethnic section” of your grocery store. They both lend important flavors to this recipe and many other Latin recipes. Good news is, buying both of these will only set you back a few bucks and I’m sure you’ll find plenty of other uses for both seasonings.

As most crockpot recipes – there’s some prep work involved and then you’re pretty much done. Throw the chicken thighs in the crockpot, no browning is necessary. I wash, prep and roughly chop the green pepper, cubanelle peppers, onion, garlic and cilantro. I toss them all into my food processor, pulse it and drizzle in the olive oil. Process until mixture is a runny salsa consistency. Alternatively, if you don’t have a food processor or a blender, you could finely chop or grate everything by hand.

Pour the sofrito on top of the chicken in the crockpot. Follow with remaining ingredients and pour warm chicken broth over it all. Pop the lid on and cook for 4 hours on low or 8 hours on high – whichever works for you.

That’s it. I serve this almost like a stew. I dish out a giant spoonful of all that “sofrito sauce goodness” into a pasta bowl, top with some rice and a piece of chicken. Sprinkle with a pinch of chopped cilantro if you’d like.

There’s just so much flavor in this chicken. Bright, bold, fresh – it’s a wonderful change of pace. Liven up that chicken with this Latin inspired crockpot dinner.

I do hope you love this recipe as much as we do. I’d love to hear your comments! Thanks for stopping by : )

Until next time…..

-Amanda-

Print Recipe

Crockpot Sofrito Chicken

A flavorful Latin inspired Sofrito Chicken for the crockpot. Peppers, onions, tomatoes, garlic and cilantro make this slow cooked chicken a must try!

Prep Time20 mins

Cook Time8 hrs

Total Time8 hrs 20 mins

Course: Chicken, Crockpot

Cuisine: Latin

Servings: 6 servings

Author: Amanda

Ingredients

3 lbs chicken thighs bone-in
1 large green bell pepper
2 medium cubanelle peppers
1 large onion
4 cloves garlic minced
1 handful of cilantro optional
1 tablespoon olive oil
1 can diced tomatoes undrained (14.5 oz)
small can tomato sauce 8 oz
1 packet goya sazon seasoning
3 bay leaves
1 tablespoon goya adobo seasoning
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of oregano
10 olives + 2 tablespoon olive juice
1 1/2 cup warm chicken broth
prepared rice

Instructions

Place chicken in crockpot.
Wash, prep and roughly chop peppers, onion, cilantro and garlic for food processor.
Process veggies, drizzle in olive oil. Pulse until you have a thin salsa consistency. This is your sofrito.
Pour sofrito over chicken.
Pour can of undrained diced tomatoes and tomato sauce over chicken.
Add packet of sazon, bay leaves, adobo, cumin, paprika, salt, pepper, oregano, olives and olive juice.
Pour warm chicken broth over top.
Cover crockpot and cook on high for 4 hours or low for 8 hours - whichever works for you.
Season to taste with salt and pepper.
Eat this almost like a stew. Serve chicken with a BIG ladle of sofrito/juices/sauce and a hearty portion of rice. Sprinkle with a pinch of chopped cilantro if you like.
Enjoy : )