Chicken Bouillabaisse

The recipe was a bit intense but it turned out really good – so I guess it was worth it!

Ingredients for the bouillabaisse:
3 lbs. chicken thighs, bone in and skin on
1 large leek (white and green parts only), halved lengthwise and sliced thin
1 fennel bulb, halved lengthwise, cored, and sliced thin
1/4 t saffron threads
1/4 t cayenne pepper
1 T flour
4 cloves garlic, minced
1 T tomato paste
1 cup tomato sauce (I used homemade marinara sauce)
1/2 cup white wine
3 cups chicken broth
1 strip orange zest, removed with a vegetable peeler, about 3 inches long, cleaned of white pith
3/4 lbs Yukon gold potatoes, cut into 3/4 inch cubes
1 T. chopped fresh parsley

Ingredients for the Rouille & Croutons:
3 T water
1/4 t. saffron threads
1 baguette
4 t lemon juice
2 t Dijon mustard
1 egg yolk
1/4 t cayenne pepper
2 garlic cloves, minced
1/2 cup vegetable oil
1/2 cup olive oil

Note: Rouille will keep up to 1 week in the refrigerator and can be used in sandwiches or as a sauce for vegetables and fish.

Directions for the buoillabaisse:

• Heat oven to 375.
• Pat chicken dry with a paper towel and season with salt and pepper.
• Heat some olive oil in a dutch oven. Add the chicken, skin side down, and cook until well browned (about 8 minutes). Turn over and cook for another 5 minutes. Remove the chicken to a plate and set aside.
• Add the leek and fennel. Cook until soft.
• Add the saffron, cayenne, flour, garlic and tomato paste. Cook until fragrant – about 30 seconds.
• Add the tomato sauce, wine, broth, orange zest and potatoes. Bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
• Nestle the chicken thighs back into the liquid, making sure the skin says about the surface. Cook, uncovered, for 5 minutes.
• Move the pot into the heated oven and cook, uncovered, for about 20 minutes.

Directions for the Rouille:

• While the chicken cooks, microwave water and saffron on high until the water is steaming. Allow to sit for 5 minutes.
• Cut about a 3 inch piece off the baguette and remove the crust. You should have about 1 cup of bread. Tear it into small pieces.
• Soak the bread into the saffron water and add the lemon juice. With a whisk, mash it up until it’s like a paste.
• Whisk in the mustard, egg yolk, cayenne, and garlic until smooth. Slowly drizzle in the vegetable oil until a smooth mayonnaise consistency is reached. Add in the olive oil and continue whisking. Season to taste with salt and pepper.

Directions for the croutons:

• Cut the remaining baguette into slices. Arrange them on a baking sheet. Brush them with olive oil and season with salt and pepper.
• Bake them until light golden brown, about 15 minutes. This can be done alongside the bouillabaisse.

Directions for finishing and plating:

• Remove the bouillabaisse and croutons from the oven. Set the oven to broil.
• Broil the bouillabaisse until the chicken skin is crisp.
• Transfer the chicken pieces to a large plate.
• Stir the parsley into the broth. Transfer the broth to a large bowl.
• Serve the broth in a bowl. Top with some chicken. Add about 1 T of rouille on top of the chicken. Float 2 croutons in the soup.
• Serve with the croutons on the side.

Cauliflower Soup in the Instant Pot

This was so delicious and very healthy – very little fat! You can add whatever spice you like at the end. I added some truffle salt and chopped parsley.

Ingredients

1 small onion, chopped

1 carrot, chopped fine

1 celery stalk, chopped fine

1 small yellow potato, but into small chunks

1 head of cauliflower, separated into individual florets

4 cups of broth (I used chicken but you could use whatever broth you like)

1/2 cup nonfat milk

Salt and pepper to taste, as well as whatever seasoning you like

Shredded cheddar cheese (optional)

Directions

Heat some olive oil on the sauté function. Add the onions, carrot and celery. Cook until the onion is soft.

Add the cauliflower, potato, and broth to the pot. Pressure cook for 5 minutes.

Once finished, release the steam. Using an immersion blender, purée the contents of the bowl until smooth.

Add the milk and seasonings. Using a whisk, and on the sauté function, cook for a couple of minutes. If you are adding the cheese, do it now and cook until melted. (You can also use the cheese as a topping when you serve it).

Serve with some chopped parsley and a drizzle of oil.

Slow Cooker Wild Rice & Chicken Soup

This is a delicious meal for a cold winter’s night. It makes a lot, though, so, unless you’re feeding a huge crowd, you may want to half it or freeze the leftovers. I’m freezing them, so we’ll see how they hold up.

Ingredients:

1 to 1/2 lb. boneless, skinless chicken breasts

6 c chicken stock

1 c wild rice

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, peeled and diced

1 lb. sliced mushrooms

Fresh snipped thyme (about 5 sprigs)

Fresh snipped rosemary (about 2 sprigs)

1/2 c. half and half (if desired)

Seasonings: salt, pepper, bouillon, Italian seasonings

Directions:

Salt and pepper the chicken breasts. Place them in the crock pot.

Add all the other ingredients except the mushrooms and half and half.

Cook on low for about 6 hours.

Add the mushrooms and cook for about 30 minutes.

Shred the chicken breasts and return to the pot. If desired, add the half and half.

Adjust the seasonings as needed.

If it’s too thick, add more broth or water or half and half.

Broccoli Soup

Easy, delicious and healthy!

Ingredients:

1 medium onion, coarsely chopped

2 garlic cloves, minced

2 bunches broccoli, stems and florets chopped separately

7 cups chicken broth

1 cup skim milt

Crunchy croutons (the garlic and cheese ones from Trader Joe’s are perfect!)

Olive oil

Directions:

Saute the onions and garlic in some olive oil in a saucepot.

Cut off the tough parts of the broccoli stems and cut them into small pieces.

Add them to the saucepot. Cook, stirring occasionally, until the broccoli stems are soft.

Add the broth and salt. Bring to a boil with the lid on. Add the broccoli florets and simmer slowly, uncovered, until the florets are tender.

Using an immersion blender, blend until smooth. Add the milk and some cayenne pepper. Cook over medium heat until heated – don’t let it boil.

Pour into a bowl and add some crunchy croutons. Add a drizzle of olive oil or truffle oil if desired.

Shrimp Soup with Broth

Last night I just felt like a light soup, and this was the perfect fit!

Ingredients:

4 cups broth (I make my own)

1/2 uncooked shrimp

2 T. minced fresh garlic

Chopped chives to taste (or green onions)

Handful of angel hair pasta

1 t. fish sauce

Dash sesame oil

Chopped cilantro

Directions:

Saute the garlic in some olive oil. Add the broth, fish sauce, and sesame oil. Bring to a boil.

Add the chives, angel hair pasta and shrimp.

Boil until the pasta and shrimp are cooked.

Add some cilantro and serve.

Roasted Carrot & Tomato Basil Soup

This is perfect for a cold winter’s day – the flavors are sweet and subtle. Serve it with some crunchy French bread!

Ingredients:

1 large onion, thinly sliced

2 lb. plum tomatoes, halved lengthwise

1 lb. carrots, peeled and cut into 1/2 inch rounds

2 whole garlic heads

Water

Milk

Fresh basil, thinly sliced

Directions:

Preheat the oven to 400. Cut off the head of the garlic heads and drizzle with olive oil. Place them in an oven proof dish and cover tightly. Place them in the oven for about 50 minutes.

Place the rest of the vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast them for about 50 minutes, turning them a few times, until they are soft and brown.

Squeeze out the garlic and place it in a saucepan. Add the rest of the vegetables. Add 2 cups of water. Using an immersion blender, blend everything together. Cook until hot. Add the milk as needed until you reach the desired consistency. Season with more salt and pepper to taste. Simmer for about 10 minutes. Add in the basil and mix altogether.

Meatballs in Cream of Mushroom Sauce

The cream of mushroom in this recipe can be used as a sauce, or even as a soup (with maybe a little more added broth). In either case, it was delicious and kind of a comfort food for me. In the past, I made this with Campbell’s Cream of Mushroom soup, but seeing as I’m trying to make everything from scratch, I didn’t think opening a can of Campbell’s soup was very healthy!

Ingredients:

8 oz. fresh mushrooms, sliced

(I used designer mushrooms here, but really any will work)

2 T. butter

2 T. chopped onions

1-2 cloves chopped garlic

1 T. flour

1 cup chicken broth

1/4 c. heavy cream

1 pound ground beef

1 egg

1/2 c. breadcrumbs

Seasonings to taste

Cooked rice

Directions:

Combine the ground meat, egg, and breadcrumbs in a bowl. Add desired seasonings and mix well (I use my hands – they’re the best mixers!). Make individual meatballs and set aside.

In a saucepan, melt the butter. Add the onions and garlic and sauté for a couple of minutes. Add the mushrooms and mix well. Cook until the mushrooms have softened.

Add the flour and mix well until all the flour has incorporated. Add the chicken broth and bring to a slow boil. If it needs to be thicker, mix a bit of flour and cold water together in a separate container until the flour is all incorporated. Add this to the saucepan and stir. Continue doing this until you get the desired consistency. Once you are happy with the thickness of your liquid, add the cream and cook slightly. Set aside.

Cook the meatballs in a frying pan, browning all the sides. Cover and cook for a few minutes on low until the meatballs are almost cooked through. Add the mushroom sauce mixture and cook altogether to incorporate the flavors.

Serve over some cooked rice.

 

Shrimp & Rice Soup

Sometimes a nice broth is all that is really needed – it’s light and tasty and gives you the nutrition that you need! I always make my own stock and I keep it in my freezer for whenever I need some broth. This way, I can control the salt and the fat content.

Ingredients:

4 cups of broth

2 cups of water

1 cup of cooked brown rice

1 t. minced garlic

1 1/2 lbs. peeled shrimp

Dash of chili oil

Red pepper flakes

Sliced green onions

Chopped cilantro

Directions:

Bring the broth and water to a boil. Add in the cooked rice.

In the meantime, sauté the shrimp in some olive oil. Add the garlic, red pepper flakes and chili oil. Cook until the shrimp are cooked.

Add the shrimp to the broth mixture. Ladle into bowls and top with green onions and cilantro.

Sausage and Swiss Chard Soup

Here’s a hearty soup that can be eaten as a light meal or as a starter. It is full of flavor from the sausage and healthy!

Ingredients:

1/2 lb. Italian sausage (either mild or hot – your preference) – sliced thin

1/2 chopped onion

1/2 chopped red pepper

1 bunch of swiss chard – leaves chopped small

6 cups water

2 T. Better than Bouillon Chicken flavored

1 t. garlic powder

1/2 t. Italian seasoning

Salt or salt substitute

Parmesan cheese

Directions:

Cook the sausage in a sauce pan until they are browned on all sides. If there is an excess of fat, drain it before proceeding.

Add the onions and red pepper and sauté until they are cooked and browned.

Pour in the water, bouillon, garlic powder, and seasonings. Add the swiss chard. Cover and boil until the chard is tender.

Serve topped with Parmesan cheese.

Hearty Winter Soup

This soup was kind of like a chili, but it didn’t have any beans in it! It was perfect for a cold winter night – and it was very filling and satisfying!

Ingredients:

1 lb lean ground beef

1 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

2 cloves garlic, minced

2 cans (14.5 oz) diced tomatoes

1/2 cup tomato sauce

14 oz. broth

2 T. fresh parsley, chopped

Dried basil, oregano, garlic salt, onion powder, pepper, and any other spice that suits your taste

Shredded cheese for topping

Directions:

Saute the meat in a little bit of olive oil until it is browned. Break it up as it cooks into little pieces. Remove from heat and drain fat, if there is any and set aside.

Saute the onions, peppers and garlic until they are soft and starting to brown.

Add in the tomatoes, spices, and broth. Bring to a slight boil. Once it starts to boil,. add in the meat. Cover and simmer for about 30 minutes – stirring every so often.

Top with shredded cheese!