Orange and Red Lentil Soup

This soup did not disappoint me with its unusual flavors and I enjoyed every naturally gluten free spoonful. I think you will too.

I did modify it somewhat from the original recipe, of course!  I changed the cilantro for parsley as I am not fond of cilantro and there is a reduced amount of garlic and of orange juice.  I love the bright flavors in this potage and as a bonus it is very healthy with the fresh orange juice, lentil beans, garlic and onions. If you love cilantro, sub it in for the parsley by all means.

Note, the red lentils, which you can get at the health food store, turn a soft maize color when cooked.  I think some brands are more orange in color but mine usually turns that soft yellow. red lentils

This recipe is a bit spicy but light as there isn’t any dairy or meat in this soup.  You will find this a great spring soup. If you use veggie broth it becomes vegetarian.

quiche 002

These are the sauted onions resting in a bowl before going back into the soup.

 

quiche 001

Broth in the soup, lentils are low in the pot!

quiche 005

Red Lentil and Orange Soup

Ingredients

  • ½ a bunch (1-inch-diameter bouquet at stems) fresh parsley
  • Extra-virgin olive oil
  • 3 medium onions, chopped into 1/4-inch dice
  • Salt and fresh-ground black pepper
  • 2large garlic cloves, fine chopped
  • One1/2-inch piece fresh ginger, peeled and fine chopped
  • 2 teaspoons ground coriander seed
  • Zest and juice of 1 medium orange
  • One 14-ounce can chicken or veggie broth
  • 2-1/2 cups water
  • 3/4 cup red lentils, rinsed and sorted
  • Juice of 1/2 to 1 lemon

Instructions

Wash and dry the bunch of parsley. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining parsley leaves, refrigerating the rest for another dish.

Generously film the bottom of a 3 quart saucepan with olive oil – like two or  three tablespoons and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Sauté until the onions just begin to brown. Blend in the parsley stems, half the parsley leaves which you chopped, garlic, ginger, ground coriander seed, and the orange zest. Sauté all of that for about 20 seconds over high heat, until the pan smells fragrant. Scrape out into a bowl and set aside.

Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed onions and seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors.

Stir in the juice from half a lemon, the juice of the zested orange, and additional water, broth or orange juice to taste, starting with 2/3 cup. Then warm and sample the soup for salt, pepper, and lemon juice, adjust them as needed.

Scatter the remaining parsley tops over the soup, and ladle it into deep bowls.

The original recipe before modifications came from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.

Originally posted March 2015. No changes to recipe.

Zingy Coconut Chicken Soup

Cold weather, sniffles, chilly fingers: all great reasons to make soup, especially chicken soup.  But I found myself wanting something more, a big bowl of soup with a ton of flavor and some zip in it. So I threw together a quick soup using some broth I made the other day in my Instant Pot electric pressure cooker; to make the broth I put in the roasted chicken carcass and a bit of celery and carrot plus lots of water on for 30 minutes on high pressure and after straining I had a nice container full of rich chicken broth.  I added lots and lots of veggies as well as some great aromatics: slivered fresh ginger and a big clove of garlic. To pull the flavors together I poured in half a can of light coconut milk and added a handful of broken up raw rice noodles (any brand of wide rice noodles will work). Added some cubed roasted chicken and in no time at all I was slurping down this excellently flavored chicken coconut stew. It was like I was eating at a beach soup shack in the islands feeling the warm sea breeze through my hair…  Light zingy flavor and tender chicken with lots of fresh vegetables.  Man, was it yummy and healthy!  Totally guilt free and naturally gluten free if you are careful in choosing your broth.

Angie’s Zingy Chicken Soup

2 medium sized carrots cut on diagonal into thin coins

2 celery stalks, cut on thin diagonal slices

1 onion cut down the top to bottoms, peeled and cut into long strips

1 tbsp. mild olive oil

1 large garlic clove minced

½ cup chopped green cabbage

2 baby bok choy cut into one inch lengths, bases cut in quarters or eighths

1 quart chicken broth; preferably homemade

4 rounds of thinly sliced fresh ginger cut into narrow strips

½ a can of light coconut milk

1 cup pea pods, cut off ends

½ to 2/3 cup broken wide rice noodles

Pinch crushed red pepper flakes (I use a bit less then 1/8 tsp unless you like it spicier; just add more)

1-2 cups cubed or torn in small pieces cooked chicken (I use leftover roasted chicken breast)

Directions: Sauté carrots, celery and onion in large soup pot in the hot oil on medium heat: about 4-5 minutes, do not brown, add garlic; cook 1 minute, add bok choy and then the broth.  Heat to nearly boiling and add the ginger and cabbage, cook 1-2 minutes. Add the coconut milk, rice noodles, red pepper flakes and  cook on low heat for 5 minutes; add pea pods and cook 4 to 5 minutes until noodles are cooked through. Add the cubed or torn chicken meat in the last minute to warm it.

Notes: The amounts of veggies are as fluid as you want to be; leave out something you dislike or don’t have or use more/less of any veggie. The critical ingredient for the flavor is the fresh ginger; without it you have very bland soup. I have used frozen snow peas when I couldn’t find fresh in the store.  My favorite coconut milk for this soup is organic light coconut: thin and wasn’t too strongly coconuty. Perfect for this stew although regular coconut soup does work. I used baby bok choy but a couple stalks of regular bok choy will work just as well; might need to cook slightly longer than the baby choy. If you use store broth: Kitchen Basics has really good gf chicken broth; one 32 ounce box container should do it.  I also buy inexpensive gf chicken broth at Aldi’s.  I used home roasted chicken breast but you could use a rotisserie bird, although I suggest you check for gluten free before choosing that route as some stores make their birds with ingredients that make it not gluten free so not safe for those with celiac disease.

Enjoy!

chicken soup in bowl

Italian Seafood Stew 2.0

I am a true lover of seafood and enjoy a good soup. So, combining these two loves is a natural. Years ago I used to make French Bouillabaisse, a light seafood chowder served over garlic bread.  The other day I was craving something warm and cozy like a bowl of soup. I had a can of artichoke bottoms someone gave to me.  I had some seafood… I used to make a Portuguese seafood stew but I am kinda tired of that; so upon more thought I decided it would be far more interesting to make an Italian version of Bouillabaisse that could use the ingredients I had on hand including that can of artichoke bottoms. I had everything but the cod.

It turned out pretty tasty. You can be flexible with the veggie amounts: I tend to use a lot of veggies in my recipes.  I am positive you could use artichoke hearts, either canned or frozen in stead of the pricier bottoms. If you hate artichokes; leave them out. Their flavor is not a strong component but if you don’t want it….  A cup of thinly chopped fennel would make a good substitution.  I got my saffron at Valley Farm Market in Bethlehem, cheapest around. Seems of good quality.

Use what ever seafood you have or enjoy. I think it is more interesting if you use at least two sorts besides one white firm fleshed fish. Leave the clam or mussel shells in and ditto for the shrimp shells: they add real flavor and look very authentic, just let folks pick them out. Do not use large clams or big hunks of fish; no bigger than one inch square.  Only cook it until shells open, shrimp curl and fish gets opaque.

Angie’s Italian Fish Stew

2 Tbsp. EVOL (good olive oil)

1 stalk of celery diced

1 medium onion diced

1 large carrot diced

4 garlic cloves minced

¼ tsp. saffron, crushed

1 15 ounce can of finely diced tomatoes

1 large red potato cut in small (1/3 inch dice)

2-3 Tbsp white wine or vermouth

1 ½ cups water or whey leftover from straining yogurt

2 cups chicken broth

1/8-1/4 tsp. red pepper flakes (your discretion)

1 bay leaf

½-3/4 cup cooked chickpeas.

½ lb mixed seafood like mussels, clams, squid, shrimp

½ lb cod fillet

1Tbsp fresh lemon juice

1 Tbsp. fresh minced parsley or 1 tsp. dried parsley

1 can artichoke bottoms or hearts, drained and diced; I used all but one bottom

Garlic bread rounds, gluten free french bread

Directions:

Heat EVOL in large heavy bottomed 2-3 qt sauce pan.  Add celery, onion and carrots, cook about 5 minutes until softened, add garlic, cook another minute, add saffron, cook a minute.  Add wine, water/whey and broth. Let heat a minute and add the potato cubes, bay leaf and red pepper flakes.  Cook 15 minutes until potatoes are nearly done. Add cod which you have diced in large cubes and sprinkled with the lemon juice and mixed seafood. Cook about 5-8 minutes until seafood is just barely cooked.

Serve over thick slices of French bread heated, smeared with butter and sprinkled with garlic powder. I used two per bowl. You can heat them in the oven or in a toaster; do not butter and put in toaster; If you use the toaster method you will have to butter and garlic after it is done. I tried it both ways and it is superior baked in oven but fine done quick in the toaster. I used leftover French bread I had made the other day, gluten free of course and it made great garlic bread. The garlic granules work well but if you feel compelled to use fresh garlic…. You pour the stew over the bread and let it get soft from the broth. Alternately you can just eat it as bread with your stew. Enjoy!

seafood stew 3

Notes: I used chick peas I had cooked myself but canned are fine. If you don’t like chick peas use cannelloni beans or navy beans. I bet fava beans would be great in this! I used the whey remaining after I made Greek yogurt the day before. I never tasted it before; it is a touch salty and slightly tangy and very pleasant. I believe it is full of nutrients and a great addition to a soup.

Italian Wedding Soup

 

It is bitterly cold out there, perfect weather for arctic foxes or penguins.  In here I feel soup is called for to warm from the inside out. This is American comfort food at it’s best; simple to make, flavorful and always comes out right. My dear friend Cathy made this a lot for her kids.  They used to call this “grass soup” when they were little because it is chock full of fresh spinach that melts into this healthy yet still meaty classic soup.  I make mine with ground chicken for the tiny meatballs.  You could use ground turkey, veal or beef.

You can make this soup with canned broth; but, be sure the package is marked gluten free if you have celiac disease like I do, my favorite choice is Kitchen Basic, and they have a low salt chicken broth broth which is perfect for cooking.  Homemade is going to make it more flavorful if you have some around but sometimes we just don’t have time to make fresh broth.  The recipe is modified slightly from one by Ina Garten, foodnetwork.com. Cathy, being Italian, just tosses it together so I had t0 find a source for a decent recipe and I am happy with my choice.

Don’t freak out if you only have one carrot or don’t want as much of any ingredient; make it your way.  Some versions have fresh dill chopped up and added at the end 2-3 tbsp. of it.

stir fry, pan dowdey and crocus 007

Angie’s Italian Wedding Soup

Meatballs

1 lb ground chicken

1 large egg

About ½-2/3 cup gf bread crumbs

¼ cup fresh grated parmesan cheese

½ tsp. sea salt

Soup

1 tbsp olive oil

1 medium to large yellow onion, diced

2 carrots, unpeeled, sliced into quarter rounds

2 celery stalks diced including the leaves

1 or 2 garlic cloves

½ cup white wine

1 1/2 quarts of chicken broth

½ cup tiny gf pasta; I found some tiny ring shaped pasta

1 package fresh baby spinach, 12 oz. size

½ to 1 tsp. sea salt and some fresh black pepper

Directions: Dump the meatball ingredients into a large mixing bowl, (beat the egg somewhat before dumping the rest in) stir up with your hands and form into 1 1/4 inch meatballs, 1 and ½ inches maximum.  Place them 1 inch apart on a parchment lined baking sheet.  Bake at 350 degrees for about 30 minutes, bigger ones will need a few more minutes. If you feel perfectionistic, turn them half way though the baking, not really that necessary though.

While they bake, heat the olive oil in a large saucepan; I used a two quart one.  Add the diced onion, celery and carrots.  Cook them about 6-8 minutes until soft, add the garlic and cook another minute.  Add the broth and white wine to the soup, stirring frequently; bring to a boil and add the meatballs, reheat, add the pasta, cook until nearly done, add the spinach, cook 1-2 minutes; taste and adjust the salt. Add fresh ground black pepper to taste.

Pour in a bowl.  I topped mine with some more fresh grated parmesan cheese. Perfect meal when you want to sooth a still slightly iffy tummy.

Eight Bean Storm Soup

Snowstorm today, time for a hearty stew.  This is my multi-bean soup with Italian sausage.  I started with a 1.3 lb bag of 4 bean mix and added two kinds of lentil and a bit of a few others.  The thing is, if you have celiac most 15 bean mixtures for soups contain barley which has gluten, a major no no. I found a four bean mix out at Echo Hill country store  in Berks County and added some French lentils; maybe ¼ a cup and some red lentils; another ¼ cup plus a ¼ cup of dried garbanzo beans and a sprinkling of dried limas.  You can use what ever blend you like but I like a good mix for a rich thick stew.   Update: Later on today, at the grocery store I found a bag of 15 beans for soup and no barley!! Giant Store here in town. Great score for more bean soup.

Mine has Italian sausage but you can leave that out if you want a vegetarian version. I personally love sausage in a bean stew. Gives you lots of meaty flavor and a healthy dose of protein. I am guessing you could use other things like smoky ham chunks or maybe a ham hock? I haven’t found any gf ham hocks yet; they all seem to have a touch of gluten so I am kinda discouraged over that.

I enjoyed a hot bowl of this potage with a slice of toasted multigrain gf bread.  It made a full meal without anything else being necessary.   A fresh crunchy salad would go well if you want to round your dining experience out with some greens!

Ten Bean Soup with Sausage

Soak 1- 1/12 pounds of dried beans in water to cover.  I set the lentils aside and added them after the soaking as they don’t need the same treatment the other beans need.  Either bring to a boil and let stand an hour or just let stand in the cold water overnight.  I did the quick version!  Drain them well and rinse before returning the swollen legumes to the rinsed pot.  Cover with fresh filtered water and add a bay leaf.  Cook 1 hour, pour in more water as needed and stir so it doesn’t stick or burn.  Then, add the lentils and cook another hour until the beans are nearly tender.  It is hard to say when beans get done, depends on a number of factors, taste often to check for tenderness. And stir that pot! As they approach that almost done spot start the rest of the dish.

Chop into dice:

3 sizable carrots

1 large onion

Mince: 2 big garlic cloves

Add the veggies, stir and cook 10 minutes. Stir occasionally. Add water if needed.  I like the soup thick but it can’t be solid so add water.

As that cooks start the sausage.  Sauté one lb Italian sausage: brown in a Teflon pan with a touch of olive oil until top and bottom are browned and sausage is mostly done. Let cool a bit and slice into rounds or chunks, set aside.

Add to the soup:

½ a 14 ounce can of spicy diced tomatoes

½ tsp. dried oregano

Sprinkle dried basil

1 bay leaf

¼ tsp smoked paprika

1 beef bullion cube

½ bunch of kale leaves cut into big shreds; I cut off the bigger stems as they can be tough.

1-2 tsp sea salt

Some fresh ground black pepper

Cook ten minutes, add more water if it gets too thick. Stir occasionally.  Taste and add more spice if you think the soup needs more. Add the sliced sausage and cook five minutes more.  Taste and add more salt/pepper as you see necessary.  Let stand 5-10 minutes before ladling out.  Now that is comfort food that is good for you too! Enjoy.

Alternate cooking method that I used this week (2-17).  Cook soaked beans in a separate pot until nearly tender. Meanwhile, saute veggies for about 5 minutes in a big pot in about 2 tbsp. EVOL, add 6 sausage links; cook 8 to ten minutes; add canned tomatoes, then broth and all seasonings.  Cook 5 minutes, add the beans that are about done and cook 10 minutes, remove the sausage and let cook five minutes, slice into rounds and add back in, cook 5-15 more minutes until beans taste done.  Add salt and freshly ground black pepper to taste.

Originally posted two years ago in January 2015. Minor revisions; recipe remains the same.

Zingy Chicken Coconut Stew

Cold winter, sniffles, chilly fingers: all great reasons to make soup, especially chicken soup.  But I found myself wanting something more, a big bowl of soup with a ton of flavor and some zip in it. So I threw together a quick soup using some broth I made the other day in my Instant Pot electric pressure cooker; to make the broth I put in the roasted chicken carcass and a bit of celery and carrot plus lots of water on for 30 minutes on high pressure and after straining I had a nice container full of rich chicken broth.  I added lots and lots of veggies as well as some great aromatics: slivered fresh ginger and a big clove of garlic. To pull the flavors together I poured in half a can of light coconut milk and added a handful of broken up raw rice noodles (any brand of wide rice noodles will work). Added some cubed roasted chicken and in no time at all I was slurping down this excellently flavored chicken coconut stew. It was like I was eating at a beach soup shack in the islands feeling the warm sea breeze through my hair…  Light zingy flavor and tender chicken with lots of fresh vegetables.  Man, was it yummy and healthy!  Totally guilt free and naturally gluten free if you are careful in choosing your broth.

chicken-coconut-soup

Not the greatest picture but you can see it is chock full of rice noodles and veggies.

Angie’s Chicken Coconut Stew

2 medium sized carrots cut on diagonal into thin coins

2 celery stalks, cut on thin diagonal slices

1 onion cut down the top to bottoms, peeled and cut into long strips

1 tbsp. mild olive oil

1 large garlic clove minced

½ cup chopped green cabbage

2 baby bok choy cut into one inch lengths, bases cut in quarters or eighths

1 quart chicken broth; preferably homemade

4 rounds of thinly sliced fresh ginger cut into narrow strips

½ a can of light coconut milk

1 cup pea pods

½ cup crushed rice noodles

Pinch crushed red pepper flakes

1-2 cups cubed cooked chicken (I used leftover roasted chicken breast)

Directions: Sauté carrots, celery and onion in large soup pot in the hot oil on medium heat: about 4-5 minutes, do not brown, add garlic; cook 1 minute, add bok choy and then the broth.  Heat to nearly boiling and add the ginger and cabbage, cook 1-2 minutes. Add the coconut milk, rice noodles, red pepper flakes and pea pods.  Turn heat down to very low and cook 7 to 9 minutes until noodles are cooked through.

Notes: The amounts of veggies are as fluid as you want to be; leave out something you dislike or don’t have or use more/less of any veggie. I used frozen snow peas as I couldn’t find fresh in the store.  My coconut milk was organic, thin and wasn’t too strongly coconuty. Perfect for this stew. lt-coconut-milkI used baby bok choy but a couple stalks of regular will work just as well; might need to cook slightly longer than the baby choy. If you use store broth: Kitchen Basics has really good gf chicken broth; one 32 ounce box container should do it.  I used home roasted chicken breast but you could use a rotisserie bird, although I suggest you check for gluten free before choosing that route as some stores make their birds with ingredients that make it not gluten free so not safe for those with celiac disease.

Enjoy!

Vietnamese Sour Shrimp Soup

Soup, beautiful soup.  When it’s cold I like a big bowl of steamy hot soup. So does my mom whom I regularly cook a meal for.  In the search for new things to try, I purchased a packet of Vietnamese sour soup.  No idea where but possibly the Asian grocery store on Stefko Blvd. in Bethlehem.  The packet was in my cupboard for a while and the other day I pulled it out, read the recipe, the ingredients and decided to give it a chance.  This was slightly risky as there was no mention of gluten free status regardless of the ingredients.  Celiacs like me have to be so careful; just a touch of cross contamination from shared processing equipment and I feel terrible.  So I try  harder these days not to buy things anymore that don’t say gf. Case in point: I got sick 2 weeks ago from some Korean red pepper flakes I used to make homemade kimchi.  I had to give the entire batch away.  Everyone said it was delicious.  I tasted it and agreed but that taste was enough to ruin my day due to probably cross contamination.

vietnamese-sour-soup-packet

Anyway…I have to say this Vietnamese soup was fantastic.  I sautéed briefly some onion; one small one cut vertically into long threads, some diagonally slice celery and carrots; one carrot and one big stalk of celery plus some of the greens.  In about three minutes I added the packet and water per the directions and after that got hot I added the baby bok choy cut into 1 inch lengths including the green parts and a handful of snap peas, which I cut in half after trimming the ends. After 10 minutes I added a handful of small shrimp which I shelled first, maybe 18-20 shrimps and about a quarter cup of bamboo shoots. Cooked it five more minutes and Bamm I had me a pot of zingy delightful soup.  A major ingredient in this soup base is tamarind juice. I have bought and used tamarind paste, sure adds the tangy sour that is a delight.  Honestly I burnt my mouth the first two times I ate this soup; do darn good I ate it a bit too hot for comfort.  Try to let yours cool a few minutes….if you can!  The spicing is not too hot, just refreshing and infuses the vegetables with it’s zing.  Not weird or off flavored if you were worried about trying a packet from a very different food culture than that of most Americans; just light and delightful.  If you are not a fan of shrimp sub in your favorite protein.  I am sure most anything even tofu will work.

vietnamese-sour-soupThis picture is from pinterest.  I was too hungry to take a picture. Sorry; next time I promise to stop and shoot before I slurp! This soup snap is sort of similar although I didn’t have the thai basil leaves that they put on top nor did I use big pale green pepper slices or tomatoes. Well, I Thought it was kinda similar…  I just ordered my seeds and did choose some thai basil so I can be even more authentic this summer when I make this soup again. It sure is a keeper.  Maybe I will try to make it from scratch in the coming weeks.  I will let you know how that experiment goes.

Vietnamese Sour Shrimp Soup:

1 packet Vietnamese sour soup

1 tbsp. mild olive oil

1 medium onion

1 large stalk celery

1 large carrot

1 large baby bok choy or one stalk of regular bok choy

1/2 cup snap peas

1/3 lb (about 20) medium or small shrimp

1/4 cup bamboo shoots

Directions: Saute the veggies (onion, carrot and celery) in oil; 1 1/2 quart sauce pan.  Add water according to the packet and the packet.  Let get hot, add the  bok choy and snap peas.  After ten minutes add the peeled shrimps and bamboo shoots.  Cook five more minutes.  Can put long diagonal slices of scallion on top.