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Tag Archives: hearty

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by Ceri Wilkin in Beef, Recipes, Vegetables

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Tags

beef, flooding, healthy, hearty, heavy rainfall, Pasta, pomegranate, potatoes, rice, spring, vegan, vegetarian, warming

It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

HAM AND POTATO SOUP

25 Thursday Feb 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

broth, comfort, cream, hearty, warming, wholesome

Hearty and wholesome!!

HAM AND POTATO SOUP

ham and potato soup

1 1/2 pounds Yukon Gold potatoes, peeled and diced

1 onion, diced

2 carrots, peeled and diced

1 rib celery, diced

8 ounces smoked ham, diced

3 cloves garlic, minced

3 tablespoons butter

1/4 cup flour

4 cups chicken broth

1/2 cup cream (I forgot to include this, but it would be an excellent addition)

salt and pepper to taste

cayenne pepper

fresh chives for garnish

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham and garlic, cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in the flour, cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.

Stir in potatoes, cook for 15 minutes, until potatoes are tender. Season with salt and pepper, add cayenne and cream. Stir to combine and heat through. Garnish with fresh chives.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/…/chef-johns-ham-and-potato…

MINESTRONE SOUP

28 Thursday Jan 2016

Posted by Ceri Wilkin in Recipes, Soup

≈ 1 Comment

Tags

delicious, family, healthy, hearty, left overs, versatile

This is a wonderful, delicious, versatile soup. You can pretty much include any vegetable from your refrigerator or pantry, or add rice or pasta, and top it off with a grate or sprinkle of your favorite cheese.

MINESTRONE SOUP

minestrone soup

6 tablespoons butter

3 carrots, chopped

3 celery stalks, chopped

1 onion, chopped

3 cloves garlic, minced

1/2 head cabbage, chopped

1 (14.5-ounce) can diced tomatoes

4 cups water

2 teaspoons Worcestershire sauce

1 teaspoon oregano

2 sweet potatoes, peeled and chopped

4 chicken bullion cubes

2 zucchini chopped

salt and freshly ground black pepper to taste

parmesan cheese for serving

In a large pot over medium-high heat, melt the butter. Cook carrots, celery, onions, garlic and cabbage. Caramelize the vegetables, about 20 minutes (which adds flavor to the soup).

Add the tomatoes, water, Worcestershire sauce, oregano, sweet potatoes, chicken bullion cubes and zucchini. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetables are tender. Season to taste with salt and pepper.

Top with parmesan cheese to serve.

Enjoy!

Recipe adapted from The Dining Guide, January 2016

www.nwaonline.com/

LENTIL SOUP

26 Tuesday Jan 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

balsamic vinegar, delicious, dill, easy, healthy, hearty, Ozark Natural Science Center, quick, school activities

An evening of school activities lay ahead of us, which requires a certain amount of management to ensure we are able to make it everywhere we need to be.

Our first stop was an information meeting for the overnight field trip to the Ozark Natural Science Center, that had been postponed the week before due to forecasted inclement weather. It included a silent auction and many diverse and wonderful choices of soup and desserts. Unfortunately we were only able to stay for a short time, leaving our daughter to be brought home later, graciously and good-naturedly by friends, and to manage the bidding on our targeted silent auction items.

We then promptly drove to the Junior High, parked as close to the cafeteria as possible, and rushed inside to watch the silent movies that had been filmed by the two GT classes, quickly appreciating the importance of sound, especially when a couple of the films had neglected to include music.

Not realizing the evening would go so long, I hadn’t prepared anything for dinner, and once we were home it was a too late to cook. So we gratefully warmed up the left over lentil soup from the night before.

LENTIL SOUP

lentil soup

2 tablespoons olive oil

1 onion, chopped

1 cup chopped carrot

1 cup chopped celery

4 cloves garlic, minced

1 1/2 cups water

4 cups chicken broth

2 cups dried lentils

2 bay leaves

1 teaspoon crushed red pepper

1 (8-ounce) can of tomato sauce

1 tablespoon balsamic vinegar

salt and freshly ground black pepper

chopped fresh dill, for serving

crumbled feta cheese, for serving

Place a Dutch oven over medium heat, and heat olive oil. Add onion, celery and garlic, cook 10 minutes or until vegetables are tender, stirring frequently. Add water, chicken broth, lentils, bay leaves, red pepper and tomato sauce. Bring to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender. Stir in balsamic vinegar, salt and black pepper, discard bay leaves. Sprinkle with dill and feta cheese and serve.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, November 2015

www.nwaonline.com/

INDIAN SPICED LENTIL SOUP and CURRY NOODLE SOUP and TUSCAN SAUSAGE AND BEAN SOUP

20 Wednesday Jan 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

basil, cannellini beans, change over, chicken, closet, coconut milk, comfort, delicious, easy, healthy, hearty, spinach, warming, weather

Now that snow is making an appearance in the forecast, I really get serious about trading my usual dress or skirt and open toed shoes for sweaters and boots. I am grateful to have an abundance of closet space, that though my Mother claims is bigger than the entirety of my childhood room, I swear is surreptitiously shrinking. Along with seasonal clothes, I also have vast amounts of recipes that transition with the weather – exchanging light summer fare for more hearty, rich, warm dishes, like these soups.

INDIAN SPICED LENTIL SOUP

indian spiced lentil soup

2 tablespoons unsalted butter

2/3 cup diced onion

2/3 cup diced carrot

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1/2 teaspoon curry powder

4 garlic cloves, minced

4 cups chicken broth

1 cup lentils, rinsed

1 (14.5-ounce) can of fire-roasted diced tomatoes, undrained

2 sweet potatoes, peeled and cubed

1 (13.66-ounce) can of unsweetened coconut milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 pound kale, washed, stems trimmed, sliced crosswise into thin strips

plain yogurt

Heat butter in a large saucepan over medium heat. Add onions and carrots, cook 4 minutes or until slightly softened. Stir in garam masala, cumin, curry powder and garlic. Cook, stirring, 1 minute or until fragrant.

Stir in broth and lentils, bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until lentils are almost tender, stirring occasionally. Stir in tomatoes, sweet potatoes, coconut milk, salt, pepper and cayenne pepper. Cover and simmer 20 minutes more or until lentils and sweet potatoes are tender.

Stir kale into soup, simmer 5 to 10 minutes until softened.

Ladle into bowls, top with yogurt.

Enjoy!

Recipe adapted from Redbook Magazine

www.redbookmag.com/

CURRY NOODLE SOUP

curry noodle soup

3 cups unsweetened coconut milk

3 tablespoons Thai red curry paste

1/2 tablespoon turmeric

1 pound boneless chicken breasts, cubed

1 cup chicken broth

2 tablespoons fish sauce

2 tablespoons soy sauce

1 teaspoon salt

3/4 pound rice noodles

3/4 cup basil leaves

In a large saucepan, bring 1/2 cup coconut milk to a boil. Add red curry paste and turmeric, stir to combine. Cook until mixture starts to thicken, about 3 minutes.

Add chicken and turn to coat well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook chicken, about 8 minutes.

Add salt and rice noodles to boiling water. Cook until al dente. Ladle hot soup over noodles and garnish with basil.

Recipe adapted from Relish, January 2012

www.relishrelish.com/

TUSCAN SAUSAGE AND BEAN SOUP

tuscan sausage and bean soup

1 can cannellini beans, drained and rinsed

1 can diced tomatoes

1 1/2 cups beef broth

1 zucchini, diced

3/4 pound Italian Sausage, casings removed

1 onion, chopped

1/3 cup red wine

3 cloves garlic, minced

1 teaspoon dried Italian seasoning

1/2 of a 10 ounce package of spinach, chopped

parsley for serving

Brown sausage in skillet, add onion and garlic, cook until translucent.

In a slow cooker, combine the beans, undrained tomatoes, sausage mixture, beef broth, zucchini, wine, and Italian seasoning. Cook on High heat for 6 to 8 hours. Stir spinach into soup before serving.

Ladle soup into bowls and top with parsley.

Recipe adapted from Better Homes and Gardens, February 1992

www.bhg.com/

 

 

 

CHICKEN CHIPOTLE CHOWDER

13 Monday Apr 2015

Posted by Ceri Wilkin in Recipes, Soup

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Tags

carrots, celery, chicken, chipotle, chowder, corn, hearty, Vegetables, warming

Despite the bright green burgeoning leaves and vibrantly colored flowers of Spring, it was a dreary day. Made even wetter and muddier by the, now much diminished, cache of water balloons from the kids closet – the first one was thrown as soon as my oldest was off the bus.

A long hot shower with fresh scented soap, followed by a cozy bowl of chowder was utter bliss, and chased away the lingering cold and gloom.

CHICKEN CHIPOTLE CHOWDER

chicken chipotle chowder

4 tablespoons olive oil

3/4 cup diced celery

3/4 cup diced carrots

2 cups diced onion

2 tablespoons fresh garlic

1 (15-ounce) can of corn, drained

1 cup half-of-half

2 to 4 cups of chicken stock

1 teaspoon dried oregano

2 minced chipotle peppers in adobo sauce

3 cups diced cooked chicken

salt and freshly ground black pepper to taste

fresh parsley

In a large pot, saute celery and carrots with olive oil for about 5 minutes. Add onion and sauté 10 minutes more. Add garlic and sauté 2 more minutes, stirring constantly. Add corn, half-of-half and chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Add oregano, chipotle peppers and cooked chicken. Season with salt and black pepper to taste and top with fresh parsley.

Enjoy!

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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