Italian Chicken Stoup (yes, stoup) with Porcini, Portobello and Peppers

I actually made a vegetarian version of this, using the pre-made veggie “chicken” strips and veggie stock and it held up very well! The mushrooms and rosemary make the dish incredibly “meaty” without the meat. It also tastes delicious over broad egg noodles. The recipe in it’s original form is listed below:

*Rachael Ray coined the term “stoup” as a playful combination of stew and soup due to the recipe’s hearty consistency.

Ingredients

• 1 large red bell pepper
• 1/3 cup dried porcini mushrooms (a handful)
• 3 cups homemade or store-bought chicken stock
• 3 tablespoons extra virgin olive oil (EVOO)
• 4 ounces pancetta, cut 1/8-inch thick, then diced
• 2 large portobello mushroom caps, chopped
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 red chili pepper, thinly sliced
• 2 sprigs fresh rosemary, finely chopped
• 1 large bay leaf
• Kosher salt and freshly ground black pepper
• 1/4 cup tomato paste
• 1 cup dry red wine or white wine
• 1 can stewed tomatoes (14 ounces)
• 4 cups cooked chicken meat, pulled or chopped
• Ciabatta or other crusty bread
• Shaved Pecorino cheese, for garnish
• Coarsely chopped flat leaf parsley, for garnish
• Bread, for serving

Serves 4-6

Preparation

Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, then chop.

Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer for a few minutes to soften the mushrooms. Once tender, turn off the heat.

While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat.

Add the pancetta and brown for 2 minutes. Add the portobello mushrooms and brown until dark, 8-10 minutes. Add the onion, garlic, chili pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir for 1 minute. Add the wine and stir.

Add the porcini mushrooms and their stock – all but the last few spoonfuls, as grit may have settled here.

Add 3 cups water, the stewed tomatoes, chicken and the chopped roasted red peppers. Bring to a low boil and simmer for 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.

Serve in shallow bowls. Top with the shaved Pecorino and parsley, and bread for mopping.

Baked Beet Chips

I adore beets in all of their delicious, burgundy forms. I grew up with a Ukranian family, so pickled beets were always plentiful and served at almost every meal. As I got older, I fancied roasting them and tossing them with fresh herbs. Since my husband and I watch a film every night when our son goes to bed and have a tendency to munch on salty snacks, I decided that this will be our featured snack of the evening. I don’t see myself peeling them, though. I hate peeling veggies as all of the nutrients are so rich there.

BAKED BEET CHIPS

• 3-4 medium beets
• 1 tablespoon olive oil
• Sea Salt and Pepper to taste

1. Pre-heat oven to 325˚.
2. Peel the beets with a vegetable peeler and with either a mandolin or a sharp knife, slice the beets as thin as you can (the thinner- the better.) Try to make sure the beets are pretty close to the same thickness or you will have some undercooked chips. Lay beet slices in a single layer on a baking tray covered with parchment paper. Brush olive oil over slices and sprinkle with salt/pepper.
3. Bake for 30-40 minutes (time will vary based on how thin you sliced- start checking after 25 minutes and go from there.) The chips should be reduced in size and crispy. Remove from oven and let sit on the tray for 10 minutes to let cool.

Hmmm…just came across some more recipes and I think I might have to add sweet potatoes to the mix!

 Related articles

• Beet and Sweet Potato Chips! (wishfulwhisking.wordpress.com)
• How to Prepare Beets (shinyloveaffair.com)

Mango Blueberry Quinoa Salad

 

 

 

 

I can’t imagine a more tasty way to boost your nutritional intake than this salad that I made last night. I substituted nectarines for mango because it is really hard to find nice, fresh ones out here, but that worked lovely as well. I also added roasted, slivered almonds for more texture. It was so fresh and lovely (and easy!). This salad will be a regular staple  in our home.

Courtesy of Sala Kannan at veggiebelly

 

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe

Serves about 2

 

For the quinoa
1/2 cup quinoa
1 cup water

For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries

For the lemon basil dressing

 

1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

 

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.