Monday, November 28, 2016

Chicken and Broccoli Cheese Soup

Yum


It's Christmas time here and "Baby, It's Cold Outside".  So if you have no place to go, make some soup and "Let it Snow".   Yes, I have been listening to too many Christmas songs while I cook in the kitchen.

Eating soup is one of my favorite things to do in winter.  Well to tell you the truth, I can eat a big bowl of soup even in the middle of a scorching hot summer.  But when it's cold and miserable outside... Soup Rules!

I like to buy a big bag of broccoli florets from Costco almost every week.  Broccoli doesn't last too long in the fridge so I'm always finding ways to use it up.  This soup was a winning idea because I used one pound of broccoli and the kids couldn't tell and asked for second helpings.

I also decided to poach some chicken breast to start the process.  Poaching the chicken breast first really gives a nice texture to the chicken.  It also gave me some great stock to combine with box stock.  I love being able to stretch a buck.

The final touches are sliced American cheese and some milk to make this soup nice and creamy.  Yes, I said sliced American cheese.  Hey, there are places for fancy cheese, but if you want a easy and quick melting cheese... it's the best. 

So, if you are experiencing some chill in the air... grab a bowl and ladle up some soup today.  You will be warm from the inside out in no time.


Ingredients:
2-3 boneless, skinless chicken breast poached (see instructions below how to poach)
1 lb broccoli florets (divided)
1 medium onion chopped
2-3 red and yellow sweet peppers (can substitute 1 small red bell pepper chopped
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp poultry seasoning
salt and black pepper to taste
red chili powder or red pepper flakes to taste (optional)
4 cups strained poaching liquid (substitute chicken stock if you don't have 4 cups remaining)
4 cups chicken stock
7-8 slices American cheese
11/2 cups milk or half and half


Directions with Step by Step Photos: 

Step 1: Poach chicken breast.  To poach place chicken breast with water (1 inch above chicken),  some sliced onion, salt and black pepper.  Bring water to a boil then lower to medium heat and simmer until chicken is fully cooked through and tender.  Remove chicken and cut into large chunks/cubes when cool enough to handle.  Strain poaching liquid for soup. 


 
Step 2:  Chop onion, peppers and 1 cup of the broccoli and set aside. 

Step 3:  In a large soup pot place the remaining broccoli with the strained poaching liquid and chicken stock.  Season with thyme, poultry seasoning, red chili powder, black pepper and garlic powder.  

Step 4: When broccoli is tender puree until creamy.

Step 5: Then add the chopped broccoli, onion and peppers into the creamed broccoli soup. 


Step 6:Simmer Until broccoli, onion and peppers become tender.   Then add the cubed chicken, sliced American cheese.

 Step 7: Finally add 11/2 cup milk and simmer on low for 2-3 minutes.  Taste for seasoning and adjust as needed.  Serve hot.  Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, November 7, 2016

Turkey Pot Pie with Cornbread Topping

Yum

 Here's one easy turkey recipe that totally transforms those Thanksgiving leftovers into a new meal.  I was able to use the dark meat of the turkey here (not my family's favorite part of the turkey) and even the stock I made from the turkey leftovers to make this leftover meal. 
 
The cornbread topping is one of my favorite parts because it's goes perfectly on top and is so easy to make.  I made individual pot pies, but you can make a large casserole style pot pie as well if you're feeding a crowd. 

 
Ingredients:
3-4 cups shredded or diced leftover turkey
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 cup sliced green onion whites and green
1-2 cloves garlic grated
red chili flakes to taste
1/2 tsp dried thyme
salt and black pepper to taste
2-3 Tbs flour
2 Tbs canola oil
2 Tbs butter
1/2 cup leftover gravy (optional)
1-2 cups stock (chicken or turkey stock)
1 cup milk
1 cup frozen peas
1 box Jiffy Cornbread mix
1 egg
1/3 cup oil
1 egg
(** do not add water as package recommends)



Directions:
 Saute the chopped carrots, celery, onion and green onion in canola oil and a little salt until vegetables start to get tender.  Then add garlic, red chili flakes black pepper and thyme and saute for another minute.

Add butter and melt well, then add flour and stir well.  Add stock and milk to pan and stir until a gravy thickens Add some leftover gravy if you have it here.  Taste for salt and seasoning.  **note add 1 cup of stock first and add more as needed to form desired gravy consistency.

Add turkey and frozen peas.   Pour into oven safe dishes or large casserole dish.  Prepare cornbread mix with egg and oil.  I recommend sifting it for a lump free texture.

Top casserole(s) with cornbread mixture.  Bake in a 350 degree oven until cornbread is baked.  Tip: bake on a baking sheet for any drips.  Serve hot. Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, November 4, 2016

Pumpkin Flan with Maple Syrup

Yum


After our Thanksgiving feast, most of us are craving something sweet and full of fall pumpkin flavor.  This light and easy dessert can be made the day before and is best served chilled.  It takes only 5 minutes to prep and 1 hour in the oven.  Then just chill for several hours so making it the day before Thanksgiving is perfect. 



Ingredients:
For the custard:

4 large eggs
2 cups of coconut milk
1 tsp of vanilla
1/3 cup  of sugar or splenda
a pinch of salt
1/4 cup pumpkin puree (fresh or canned)
1 tsp cinnamon
pinch of freshly grated nutmeg

For the syrup:
As needed- Store bought maple syrup (your favorite brand- not sugar free)

Directions:
Put all ingredients into blender.  Blend until smooth and well mixed.   Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.


Pour custard to the top of each well.  Bake in a 325 degree oven in a water bath.  I pour hot water carefully to a much larger pan- be careful not to get any water into custard. 



Take out of oven and allow to cool.  Take a knife and slowly trace round the custard to loosen it from the pan or dish.  Chill for several hours.  To serve, invert over a plate or a platter.  The maple syrup should form a glaze/sauce for the flan. 






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, November 1, 2016

Quinoa Veggie and Sausage Stuffing

Yum

 
My favorite dish for Thanksgiving is stuffing.  I really love the stuff (no pun intended - ha!ha!).  These days I am trying my hardest to do the low-carb thing.  It's certainly not easy during the holidays.  I made a promise to myself at the beginning of this month that I was going to try to make a low-carb friendly version of stuffing.

So I thought of my favorite sausage and bread stuffing and went from there.  I knew I could keep the sausage, but the bread had to definitely go.  Next, I went to my favorite go to low carb vegetables- cauliflower and zucchini to help fill out the stuffing.  Then, I realized that I still needed a sort of grain to help pull everything together and that's when quinoa entered the picture.  

I was never a big quinoa fan until recently.  I finally learned how to cook it right so make sure to check out my "How to cook quinoa perfectly" post before making this dish.   The rest of the dish is full of the regular stuffing ingredients like celery, onions, poultry seasoning, thyme and sage.   I made this dish a few days ago and did a test run of it with my family before I took it to the big family Thanksgiving celebration at the end of this month.  It was a home-run with my husband, daughter and myself.  I can't give my son's opinion since he still refuses to eat quinoa.  I'm going to get him to like it someday....

I hope you like my idea of a low-carb friendly stuffing. Now, I'm all ready to get "stuffed" full of stuffing on Thanksgiving Day.  I can't wait!



Ingredients:
3 cups cooked quinoa (see recipe here)
1 large head cauliflower cut into small pieces
3 stalks celery chopped
1 large onion diced
2-3 medium sized zucchini diced
1lb lean sausage browned well
1 tsp granulated garlic
salt and black pepper (to taste)
2 tsp poultry seasoning (or more to taste)
1 heaping Tbs fresh sage minced
2 tsp fresh thyme leaves
red chili flakes (to taste)
1/2 cup chicken stock

Directions:
1. Cook quinoa and set aside.  
2. Then brown sausage.  Remove sausage from pan and leave 2-3 Tbs of sausage dripping in pan for vegetables (or add oil if needed). 
3. Saute the cut vegetables with a little salt and black pepper. When vegetables are softening, add poultry seasoning, fresh thyme, sage, granulated garlic and red chili flakes.  Saute for a few more minutes then add browned sausage back to pan.  
4.  Finally add quinoa and chicken stock and mix all together.  Adjust seasoning as needed.  Serve hot.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.