Tag: hearty
Curried Pumpkin Coconut and Shrimp Soup
There are so many layers of flavor here from the mirepoix, to the curry, to the coconut, to the potent shrimp stock and of course, the pumpkin. This is a hearty, homey soup perfect for Autumn!
There are quite a few steps but don’t let this intimidate you. Organize your ingredients, your tools and get to work! I always say, work smarter not harder. Tackle one thing at a time in the order that you will be working. If you are roasting your fresh pumpkin, get that out of the way first. While that’s happening, you can get your shrimp stock simmering. Once you have everything lines up, just bang it on out!
Ingredients:
8 cup fresh chopped, roasted pumpkin (3-4 C canned pumpkin)
1 large onion
3 celery stalks
2 large carrots, or 3-5 smaller carrots
4-6 garlic cloves
1-2 lbs shrimp, deveined (save shells)
1- 13.5 oz can of coconut milk
6 tbsp preferred curry powder
5 tsp garlic powder
2 tsp paprika
1 tsp black pepper
Worcestershire sauce
kosher salt, to taste
- If you are using fresh pumpkin, roast this first. You can follow the steps here.
- Peel your shrimp and place the shells in a pot, cover with water
- Prepare your mirepoix
- Roughly chop celery, carrot, onion
- Roughly chop celery, carrot, onion
- Throw any peels, tops, etc. in the pot with the shrimp, stir.
- Bring to a boil and reduce to a simmer, this will be your shrimp stock
Shrimp shells, onion peel, celery stumps, carrot peel and heads
- Bring to a boil and reduce to a simmer, this will be your shrimp stock
- Over medium heat, soften the mirepoix. Season with salt and pepper.
- Add the pumpkin, add your spices plus salt and pepper
- Drain the shells and peels from the stock
- Add 3-4 cups of shrimp stock, stir
- Reduce to simmer for 10-15 minutes
- Using an immersion blender, food processor or regular blender
- Return to your pot, bring to a boil and reduce to simmer
- Add the coconut milk and 1-2 splashes of Worcestershire sauce
- Taste, taste, taste! Adjust your spices as needed. My family likes bold spice and flavor, you may want a little less or a little more. This is where you taste and adjust.
- Add your shrimp, stir and close the lid. Your shrimp will gently poach in the soup liquid.
- Allow to simmer for another 20-30 minutes
Optional:
Top with pepitas, drizzle of coconut milk or chopped mint or cilantro!
© 2017 by Alexa Mason. All Rights Reserved
Creamy Chicken and Gnocchi Soup
It is my favorite season of the year. Time for boots, scarves, pumpkin spice everything and hearty, comfort food. I decided to whip up a soup this Sunday. I am hosting my nana and my aunt and I figured comfort food would be the way to go. This was my first time working with gnocchi and in true form I chose to make them myself instead of buying them from the store. Fortunately, it was not a tragedy. This soup is super flavorful and pretty damn easy to make! Feel free to use store bought gnocchi! I am not Ina Garten. Use what you want or what you got!
Ingredients:
Large Onion
Celery
Carrots
4-5 cloves of garlic
Chicken
3 cups of half and half
1 ½ containers of low sodium chicken stock (32oz)
Kosher salt
Thyme
Rosemary
Three handfuls of fresh spinach
Splash of fish sauce
Splash of Worcestershire
6 tbsp unsalted butter
½ cup of flour
- Prepare your chicken as you prefer. I chose to roast three bone in chicken breasts at 400 degrees. I shredded the meat. Feel free to use your preferred cut of chicken or even a rotisserie chicken.
- Over medium heat, sautee your carrots, celery and onions until they’re softened. Towards the end add the garlic. Remove from the heat.
- Melt the butter and add the flour to create a roux.
- Add the half and half, stirring constantly.
- Add the chicken broth.
- Bring to a boil and reduce to a simmer, this will thicken.
- Season to taste. I used thyme, rosemary, salt, pepper, garlic and a couple of splashes of Worcestershire and fish sauce to deepen the savory flavor.
- If cooking: Remove your chicken, allow it to cool. Chop or shred. Add this to the soup.
- Taste and adjust your seasonings.
- Add gnocchi
- Add your spinach and allow it to wilt.
- Allow this to simmer
- Top with chopped tomato
© 2017 by Alexa Mason. All Rights Reserved
Weeknight Chicken and Dumplings
The weather has dropped suddenly in Washington, DC and it has been feeling like Autumn all week. I couldn’t wait to make a nice homey comfort dish. Chicken and dumplings is a favorite in my family.
When I have the time and energy, I prefer to make a huge batch starting with homemade stock. But today is Wednesday. That is not a Wednesday meal for me. Tonight, I adapted it to suit a weeknight meal. Mostly homemade but the broth got a helping hand from some store-bought reduced sodium stock. We’ll punch it up, though, no worries.
I like to add garlic and herbs to my dumping dough for an added layer of flavor. Feel free to adapt and adjust to suit your preferences.
Autumn, here we come!
Ingredients:
4-6 boneless chicken thighs
Four stalks of celery
One med-large onion
3-4 carrots
4-5 cloves of garlic, chopped
1 32 oz container of reduced sodium chicken stock
Fish sauce
Worcestershire sauce
All-purpose flour
Kosher salt
Black pepper
Crushed red pepper
Garlic powder
Rosemary
Bell’s poultry seasoning
- Season chicken with salt and pepper.
- Brown chicken thighs, do not cook through, over med high heat.
- I used four boneless, skinless chicken thighs. You can use whatever chicken you prefer, though. It’s also easy to scale the recipe up or down.
- Be careful with breasts as they tend to dry out if not handled properly.
- Chop your vegetables
- Remove chicken thighs from heat
- Add veg and salt and pepper
- Add a 1/2 container of reduced sodium chicken broth, stir and scrape up the bottom of the pan
- Add remaining 1/2 of the broth, fill container with water and add that to the pot as well
- Bring to a boil, add the chicken
- Bring to a boil, reduce to a simmer.
- While the chicken is simmering, in a large bowl add 2.5-3 cups of flour, add about 2 rounded tsp salt, plus black pepper, garlic powder and rosemary to taste (or any other herb that you prefer).
- Add ice cold water a few tbsp at a time. Stirring in the center of the bowl. Slowly incorporating flour from the perimeter, almost like making pasta.
- Do this just until the dough comes together. If it is too wet add more flour, too dry then add more water.
- Dump the dough onto a floured surface. Sprinkle with flour and gently knead to make sure it’s not sticking. Press, or roll, the dough to about a 1/4″ thickness. Cut into your desired shape.
- Your chicken should be ready and tender after 20-25 min. Remove from stock, shred using two forks. Add back to the pot.
- Taste your broth, add salt and pepper as needed. I also add about 1/4-1/2 tsp of Bell’s poultry seasoning, two splashes of fish sauce and a couple of dashes of Worcestershire sauce. Taste and adjust.
- Bring to a boil. Gently stir while you add your dumplings one by one. You don’t want to have big ol’ clumps of dough.
- If you prefer a slightly thicker consistency, I create a slurry of corn starch, splash of Worcestershire and cold water.
- If you prefer a slightly thicker consistency, I create a slurry of corn starch, splash of Worcestershire and cold water.
- Once added and incorporated, allow to simmer for at least 10-15 min
© 2017 by Alexa Mason. All Rights Reserved
