Stuffed Pepper Soup

As I have mentioned, the Monkey Scientist frequently brings up the stuffed peppers I made for him back in April as one of his favorite meals I've made for him.  I ought to make them again - they were really fantastic.  But since it finally dipped below freezing this week, I decide to make a soup version!



Although this is a Skinny Taste recipe, which means it's lightened up and healthier, it is absolutely filling.  I did make some adaptations, so it doesn't fit the nutritional facts on the original recipe anymore, but I think I may have made it even healthier by substituting the red meat for chicken.  The Monkey Scientist had a big bowl and said that he was actually full, but he kept eating because he felt like he should.  For us ladies who aren't trying to keep up with a ridiculously fast metabolism, you'll be plenty full with one low fat, low calorie bowl.  It's exactly the kind of meal that makes you feel good about yourself during the holiday season.



I'm usually not a big fan of tomato-based soups, but I found this one particularly savory and delicious.  I added red pepper flakes because when I asked the Monkey Scientist to hand me the salt and pepper, he handed me salt and red pepper flakes.  (Why do I feel like that one act perfectly sums up my boyfriend's eating preferences?)  It turned out to be a great addition and I loved the kick it gave the soup.



Overall, a true winner.  We both thought it was warm, comforting, savory and great tasting.  It had all the flavors of our favorite stuffed peppers, but was a great winter substitution that warmed us right up.  It would be a perfect soup to bring to the ski mountain in your Bubba Keg (OK, that comment was directed straight at my Mom).

Now we're on a kick - which of my other recipes can we turn into soups?



Stuffed Pepper Soup
adapted from Gina's Skinny Taste

Ingredients:
3 cups cooked brown rice (I used long-grain)
2 tsp olive oil
1 lb ground chicken (or any other low-fat ground meat)
1/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 cup finely diced onion (I used frozen chopped onions)
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 - 2 cups tomato sauce (I used one 14.5-oz can and 8-oz can of Hunt's)
2 cups reduced sodium, fat-free chicken broth (I used Cottage Inn)
1/2 tsp dried herbes de provence
1 tsp crushed red pepper flakes
salt and fresh pepper to taste

Instructions:
1. In a large pot or dutch oven, heat oil then brown ground chicken on high heat and season with salt.
2. Reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
3. Add tomatoes, tomato sauce, chicken broth, herbes de provence, red pepper flakes, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
4. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.  You can also sprinkle parmesan cheese on top if you like.

Fish Stock

In high school, I spent a lot of time over at my best friend's house, where her mom was always cooking up some sort of stock.  Usually it was a leftover chicken carcass boiling away on the stove with carrots, onion, and celery. The freezer was full of the stuff, and any time they wanted to make soup (or her mom's gravy) they'd pull out a tupperware, defrost on the stove, and it'd be ready in no time.

I loved this idea!  I am always spending way too much money on stock full of totally unknown ingredients.  I had only every tried making shrimp stock before, but it was so easy that I wanted to try again.  I stayed in my seafood comfort zone, but I will definitely be venturing out to chicken or beef stock next time!



Now I admit, making stock is scary. Mostly because of that scary word I used a minute ago.  You know, carcass.  But think of it as being resourceful.  Using the whole animal, not just the parts you eat directly.  And better yet, think of it as the easiest step you can take for better food at a lower cost.

There's much more to tell about how I ended up with this giant fish carcass (the story is coming, I promise) but let's just say I only paid $1 for it and it made enough fish stock for cioppino, shrimp risotto, and much more - including the recipe that's coming up later this week.  It's chocked full of flavor - definitely try it out.  And don't be scared of the picture with the fish head floating up - I just did that for effect... it is almost Halloween after all!



Fish Stock


Ingredients
20 cups water
1/4 c white wine
1 fish carcass (everything but the filets - head, bones, fins etc)
2 bay leaves
1 tbsp dried thyme
1 tbsp herbes de provence
3 small carrots, cut in thirds
1 large onion, quartered
shells from 1/2 lb shrimp
2 lemons, quartered (skin on)

Instructions
1. Bring all the ingredients to a boil in a large stock pot.
2. Reduce heat to low and simmer, covered, 30 minutes.
3. Remove fish head, veggies, and lemons using tongs or a slotted spoon (it's nice if you use a pot with a strainer insert and then you can pull that out and dump it).  Run through a mesh strainer to remove any remaining solids.  Use within 3 days or freeze.

Chicken and Artichokes in a White Wine Sauce

Last week, I got a super couponing deal on Perdue chicken breasts.  They were on sale AND I had a $0.75 coupon which doubled at my market! Unfortunately, I forgot the chicken at work over the weekend, so I had to wait until the week started again to use it up.



I found this recipe and was immediately drawn to it - I absolutely LOVE artichokes.  We have a wonderful specialty wine shop in my neighborhood, so I picked up a half bottle of wine just to cook with ($3.99) and was able to complete my meal pretty inexpensively.  I do wish I had picked up the artichoke hearts at Trader Joe's, where I know they were cheaper.  I was this close to buying them when I was there, too!



This meal came together really easily.  I meant to serve it over brown rice, but I forgot to start it in time. Instead, I served it over Israeli couscous, which I adore.  The Monkey Scientist actually made the couscous, and he cooked it in chicken broth seasoned with garlic powder and herbs de provence, which gave it wonderful flavor.  And, he cooked it to perfection!  The couscous gave the dish another textural element and absorbed the flavors of the sauce.



We really enjoyed this dish a lot.  It was interesting that it didn't include any lemon juice, which I thought would have added a nice citrusy element.  However, my dad hates citrus, so it was nice to try an artichoke chicken recipe that I knew he'd enjoy (and therefore my mom can replicate).  It reminded me of my favorite restaurant in the Greater Boston area, aptly named Artichokes, which has the most amazing artichoke appetizer you've ever tasted.  We've gone there a few times on my birthday, which made this the perfect week to compose this dish - my birthday is in just a couple of days!



Chicken and Artichokes in a White Wine Sauce

From Annie’s Eats

Ingredients:

½ cup all-purpose flour

1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)

¼ tsp. salt

¼ tsp. pepper

4 boneless, skinless chicken breast halves (2 chicken breasts total)

2 tbsp. olive oil

1 tbsp. butter

2 cups sliced baby bella mushrooms

1 (14 oz.) can quartered artichoke hearts, drained

1/3 cup dry white wine

1/3 cup chicken broth

Grated Parmesan cheese, for serving

Minced fresh parsley, for serving

Directions:

In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend.  Reserve 1 tablespoon of the flour mixture.  Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.

Heat the olive oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking.  Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan and warm until melted.  Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth.  Add the mixture to the skillet, cooking until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.

Potato Kugel Klein

Potato kugel is almost nothing like it's noodle alternative.  It is more of a casserole, but that doesn't mean it doesn't have its place at the Passover table.  I made it as my second vegetarian side for my Seder.

This recipe had loads of onions and potatoes.  What recipe can go wrong when you have onions and potatoes?  I used one GIANT onion to get 5 cups.

Instead of using the fresh herbs or dill, I used dried herbs de provence.  They contain most of the same herbs and worked great.

Again, this recipe shouldn't be served with meat if you're being strictly Kosher.  We served meat at my Seder, but it was a very loose interpretation of the rules. At least I didn't serve any bread!

I also made this a day before, and kept it in the fridge until I was ready to bake it.  Making food ahead of time helped me keep a low stress level on the day of the meal.

I really enjoyed this recipe! I never thought I liked potato kugel (I'm partial to the noodle version) but this was fluffy and delightful.  It was super easy to make and enjoyed by all!

Potato Kugel Klein
from my mom's friend Suzie, who got it from Gourmet, Sept 1996
Serves 12-18

Ingredients
1 stick (1/2 cup) unsalted butter or margarine
1 tbsp finely chopped fresh parsley leaves
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh marjoram
5 cups chopped onion
1/2 lb mushrooms, sliced
3 tbsp dried dill
4 large eggs, beaten lightly
2 1/4 cups sour cream
1/2 cup matzo meal
3 russet (baking) potatoes, peeled (about 1/2 lbs)

Instructions
In a large, heavy skillet heat 4 tbsp butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onions and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 3 tbsp butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.

In a bowl, stir together eggs, sour cream, and matzo and let mixture stand.

Preheat oven to 375 degrees and butter a 13- by 9-inch baking dish.

Under running water coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish.

(At this point, you can cover and let sit in the refrigerator up to 12 hours, as long as the potatoes are drained well)

Bake in middle of oven 50 minutes or until golden.