Pelmini Soup

 1 small head green cabbage, chopped

1 yellow onion, chopped

1 large carrot, peeled & chopped 

3 cloves garlic, minced

3 Tbs tomato paste

1/4 cup white wine vinegar

1 tsp smoked paprika

1 Tbs dried dill weed

1 tsp fennel seeds 

1 tsp caraway seeds

4 cups veggie or chicken broth 

1/2 pound frozen pelmini (we use chicken & pork stuffed)

Sour cream & black pepper to top

Bread on side if desired 

In a large soup pot, saute onions, cabbage, and carrots in a little oil over medium heat approximately 10 minutes, stirring often. 

Add garlic & tomato paste & saute another minute. 

Deglaze pot with vinegar then add spices & saute until vinegar mostly evaporated  

Add broth & simmer at least 20 minutes, uncovered, adding water if it gets too dry

15 minutes before ready to eat, stir in frozen pelmini, cover pot & simmer 15 minutes, stirring occasionally & add water if pelmini soak up too much broth

Serve w a dollop of sour cream, black pepper, & a side of crusty bread  

Chicken Khoa Soi

 https://www.bonappetit.com/recipe/chicken-khao-soi

Khao Soi Paste

• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 2 medium shallots, halved
• 8 garlic cloves
• 1 2" piece ginger, peeled, sliced
• ¼ cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder

Soup

• 2 tablespoons vegetable oil
• 2 14-oz. cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1½ lb skinless, boneless chicken thighs, halved lengthwise
• 1 lb Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Khao Soi Paste

• Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

• Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

• Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

• Meanwhile, cook noodles according to package directions.

• Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Chicken Stew with Coconut and Chickpeas

 https://www.saltandspine.com/recipe/coconut-braised-chicken-with-chickpeas-and-lime

• 3½–4 pounds bone-in, skin-on chicken, preferably a mix of breasts, legs, and thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 4 garlic cloves, thinly sliced
• 1 large yellow or red onion, thinly sliced, divided
• 2 tablespoons gochujang (Korean chili paste) or tomato paste
• 2 tablespoons grated fresh ginger
• 2 tablespoons finely grated fresh turmeric, or 1 teaspoon ground
• 1 tablespoon cumin or fennel seeds
• 1½ teaspoons crushed red pepper flakes
• 2 (15-ounce) cans full-fat coconut milk
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 teaspoons fish sauce (optional)
• 2 limes, quartered
• 1 cup cilantro, tender leaves and stems
• ¾ cup roasted peanuts, coarsely chopped (optional)

1. Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium heat. Sear the chicken, skin side down, until the fat has started to render, and it’s evenly browned, 8 to 10 minutes. Turn the chicken over to continue to brown on that side too, 8 to 10 minutes.
2. Transfer the chicken to a large plate. Add garlic and ¾ of the onion to the pot; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the gochujang, ginger, turmeric, cumin, and red pepper flakes and cook until the mixture is caramelizing on the bottom of the pot, about 2 minutes, adjusting the heat as needed to prevent scorching. Add the coconut milk and chicken broth and bring to a simmer. Return the chicken to the pot and add the chickpeas, seasoning again with salt and pepper. Reduce the heat to low, and place the lid on the pot, and walk away for at least 45 minutes.
3. After about 45 minutes, remove the lid and continue to gently simmer, uncovered, until the chicken is, indeed, fall-off-thebone tender and the liquid has thickened, looking all nice and stew-like, 20 to 25 minutes. Add the fish sauce, if using.
4. Serve stew alongside the remaining onions, cilantro, peanuts (if using), and lime for squeezing over.

Lasagna Soup

https://www.cookingclassy.com/lasagna-soup/

Ingredients

• 1 lb Italian chicken sausage
• 1 large yellow onion, diced (1 3/4 cups)
• 3 stalks celery, chopped
• 5 garlic cloves, minced
• 4 1/2 cups low-sodium chicken broth
• 1 (14.5 oz) can diced fire roasted tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• 1 bag baby spinach, chopped
• 8 lasagna noodles, broken into bite size pieces 
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese

1. Saute chicken sausage, onion, and celery in large pot until cooked through.  Add garlic and saute 1 minute.. 
3. Add in chicken broth, diced tomatoes, tomato paste, basil, oregano, rosemary, thyme. 
4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
5. Add spinach and lasagna noodles 15 minutes before serving and simmer until noodles are cooked.
6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture (cheese will melt well once stirred into soup).

Turkey & Potato Dumplings

https://www.halfbakedharvest.com/one-pot-creamy-turkey-and-potato-dumplings/#bo-recipe

Such a great way to change up some Thanksgiving leftovers!

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• 2 ribs celery, chopped
• 1 cup of carrots, chopped
• 1/2 tsp sage, marjoram, thyme, rosemary
• black pepper to taste
• 2 quarts low sodium chicken broth
• 1 bay leaf
• ½ cup dry white wine (I only had marsala and that worked great)
• 1 cup leftover mashed potatoes
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 tsp garlic salt
• 1 large egg, beaten
• 1-2 cups leftover shredded turkey meat

INSTRUCTIONS

1. 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion, celery, and carrots. . Cook 8 minutes. Season with herbs.

   2. Pour in wine and simmer until mostly evaporated. Add the chicken broth and turkey and bring to a boil over high heat. Cover and cook for 10 minutes.

   3. Meanwhile, make the dumplings. In a medium bowl, mix together the mashed potatoes, the flour, baking powder, sage, egg, and garlic salt until just combined. If the dough feels sticky, add 2-4 tbs additional flour. 

   4. Bring the soup to a boil over medium-high heat. Drop a tablespoon of the dumpling dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. Some of the dumplings may break off into the soup and melt a bit, this is OK and makes the soup creamy.

   6. Enjoy!

Pasta e Fagioli

https://www.cookincanuck.com/pasta-e-fagioli-recipe/

A favorite from my Olive Garden waitressing days.  Serve with green salad with Italian vinaigrette and garlic bread sticks, of course! (also recipe says to cook pasta first, but I've thrown it right into the soup & let the broth cook the noodles)

Ingredients

• 1/4 cup olive oil
• 1 small onion thinly sliced
• 2 cloves garlic minced
• 2 tablespoons Italian seasoning mixture of oregano, parsley, basil, etc.
• 1 6 ounce can tomato paste
• 6 cups water
• 6 cups low sodium chicken broth or vegetable broth for vegetarian
• 1 15 ounce can of red kidney beans, reduced sodium, drained and rinsed
• 1 15 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed
• 1 15 ounce can of chickpeas (garbanzo beans), reduced sodium,drained and rinsed
• salt and pepper to taste
• 1/2 pound ditalini or elbow pasta cooked according to package
• 1/4 cup minced flat-leaf parsley
• grated Parmesan cheese for serving leave off for vegetarian or use asiago

Instructions

• Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.
• Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
• Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
• Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.

Slow Cooker (or Instant Pot) Beef Bourguignon

https://therecipecritic.com/slow-cooker-beef-bourguignon/

I modified this a bit so I could use my Instant Pot (which has that fabulous saute function)  It also comes together very quickly in the Instant Pot.

Ingredients

• 5 slices bacon finely chopped
• 3 lbs. boneless beef chuck cut to 1 inch cubes
• 1/2 cup flour, seasoned with salt & pepper to taste
• 1 cup red cooking wine
• 2 cups beef broth
• 3 Tbs tomato paste
• 1/8 cup soy sauce
• 1/8 cup worcestershire sauce
• 1/4 cup corn starch
• 3 garlic cloves finely chopped
• 2 Tablespoons thyme finely chopped
• 1 onion, sliced
• 5 Medium Carrots sliced
• 1 pound baby potatoes I used tri color
• 8 ounce fresh mushrooms sliced
• fresh chopped parsley for garnish

Instructions

1. In a large skillet (or Instant Pot on saute function) cook bacon over medium high heat until crisp. Put bacon in slow cooker or remove from instant pot to plate. Toss beef in Salt and pepper flour and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker or leave in Instant Pot.
2. Add the red wine to the skillet/Instant Pot, scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add broth, and tomato paste, soy & worcestershire sauce. Add the sauce to the slow cooker if using.
3. Add garlic, thyme, carrots, onions, potatoes, and mushrooms to the pot. Give it a good stir.
4. If using slow cooker, cook on low until beef is tender for 8-10 hours or high for 6-8.
5. If using Instant Pot, seal and cook on high pressure for 30 minutes (can then quick release if in a hurry or allow to slow release and simmer on warm setting until ready for dinner.  The longer it cooks the more tender it is.
6. Before serving, turn slow cooker on high heat (or Instant Pot onto saute)  Make a slurry of some of the broth from the pot and the cornstarch.  Whisk well and stir into pot.  Simmer and stir 5 minutes until sauce is thickened.
7. Garnish with fresh parley and serve over mashed potatoes or rice if desired.  Also good as stew, served with crusty bread and salad on the side.

Clam and Sausage Stew

We have razor clams in the freezer, but steamer clams, mussels, or shrimp would be good too
Serve with lots of crusty bread for the broth

1 Tbs olive oil
1/2 onion, chopped
1 pound Italian sausage (or chorizo)-we use chicken instead of pork
5 garlic cloves, minced
1 cup white wine
Juice from 1 lemon and grated zest
1 Tbs smoked paprika
1 can of chopped fire roasted tomatoes (don't drain)
1/2 pound chopped razor clams or small shrimp(or 2 pounds cleaned clams or mussels in shells)
1/2 cup chopped parsley and cilantro

Sauté onion and sausage in olive oil in a large stock pot. Once browned/sausage cooked, add garlic and sauté 1 minute
Deglaze pan with wine and lemon juice and scrape up any browned bits off bottom of pan
Add zest, paprika, and tomatoes and cook until boiling
Add seafood to pan, place lid on tightly and simmer 2-5 minutes until seafood cooked/shells opened
Serve in large bowls, topped with parsley & cilantro and with bread for dipping in broth

Chicken and Dumplings

From my Grandma~a comfort food favorite

Stew in a stockpot on the stove for 3-4 hours or pressure cooker for 15 minutes:
1 cut up chicken
bay leaf
1/2 cup diced onion
1/4 cup diced celery
1-2 diced carrots
water to cover all

Once chicken is cooked and falling off bones, remove chicken parts from pot, shred meat, add meat back to pot with broth and veggies.  Skim fat off or chill overnight and then skim all fat off top

Thicken broth with 1/3 cup flour and enough broth to make a paste, bring soup to a boil

For dumplings:
Mix together until lumpy:
2 cups flour
4 tsp baking powder
1 tsp salt
2 Tbs oil
1 cup milk

Drop dough by the tablespoon into stewed chicken.  Cover and steam for 15 minutes without peeking

Braised Beef and Kale stew

http://www.theperfectpantry.com/2012/12/slow-cooker-beer-braised-beef-with-kale-recipe.html

4 slices bacon, chopped into 1-inch lengths
2 lbs stew beef, cut into 2-inch chunks
1/4 cup all-purpose flour
1/4 cup water
3 medium onions, thinly sliced
2 Tbsp packed brown sugar
4 large cloves garlic, chopped
1 tsp kosher salt
1 tsp fresh black pepper
2 bay leaves
1-1/2 Tbsp Dijon mustard
1 12-oz bottle beer
1 Tbsp cider vinegar
1/4 tsp chipotle pepper seasoning
4 cups chopped kale

Directions

In a large pan over medium heat, cook the bacon until it just begins to brown. With a slotted spoon, remove the bacon, leaving the fat in the pan. Transfer the bacon to a 5- or 6-quart slow cooker.

Place the flour in a mixing bowl. Dry the beef with a paper towel, and toss the chunks in the flour to coat; shake off the excess. Brown the beef on all sides, in batches if necessary so the pan isn't overcrowded. Transfer the browned beef to the slow cooker.

In the frying pan, add the water and the onions, and sauté the onions until they start to brown. Add the sugar, garlic, salt and pepper, and cook, stirring, for 30 seconds, until the sugar dissolves. Stir in the bay leaves, mustard and beer. Bring to a boil, scraping with a rubber spatula to get up all of the brown bits in the pan. Pour the mixture into the slow cooker.

Cover the slow cooker, and cook on LOW for 8 hours, until the beef is quite tender.

Add cider vinegar and chipotle pepper to stew and stir.

Remove the bay leaves.

In two or three batches, add the kale to the beef. Submerge each batch with a spatula before adding the next batch. Turn the cooker to HIGH, and cook for 20-30 minutes, until the kale is cooked.

Serve hot, over mashed potatoes, mashed cauliflower, or egg noodles. Or, remove from the slow cooker, allow to cool to room temperature, and pack into containers. Refrigerate or freeze.

In a Pinch Pho

Not so much a recipe as a list of ingredients~I tend to just throw them all in a pot when we need a quick meal.  Also a great cure for a head cold :)

2 cartons beef stock
3 cloves minced garlic
1 onion, sliced
2 carrots, very thinly sliced*
1 cup of snow peas, chopped*
1 Tbs red curry paste
Fish sauce
ginger
allspice
ground coriander
sriracha sauce
limes
cilantro
noodles of choice (wholewheat fettucine isn't authentic, but it's good)
hoisin sauce
finely sliced meat or seafood of choice (leftover chicken, steak, shrimp, BBQ pork etc)

*a bag of broccoli slaw works really well in place of these veggies too and is even faster

Buffalo Chicken Chowder

A variation of our favorite Chicken Corn Chowder:

• 1 Tbs olive oil
• 1 pound skinned, boned chicken breast, cut into bite-size pieces
• Wing sauce (like Frank's)
• 1 cup chopped onion
• 1 cup diced celery
• 1 tsp red pepper flakes
• salt and pepper to taste
• 1 Tbs Italian seasoning
• 2 garlic cloves, minced
• 4 1/2 cups fat-free chicken broth
• 1 3/4 cups diced peeled red potatoes
• 1 can diced tomatoes with chiles
• 1/2 cup all-purpose flour
• 2 cups 2% low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• diced green onions
• crumbled blue cheese

PREPARATION

Saute chicken in a large soup pot with olive oil.  Once cooked through, remove chicken from pot and marinade in a bowl of wing sauce.  Saute onion, celery, seasonings, and garlic in pan; sauté 5 minutes. Add broth and potatoes and tomatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in chicken, salt, and pepper. Top with crumbled blue cheese and onions.

Basque Lamb Stew

http://www.simplyrecipes.com/recipes/basque_lamb_stew/

• 3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
• 6 cloves garlic, crushed and peeled
• 1 sprig fresh rosemary, about 1 tablespoon chopped
• 1/2 cup dry white wine
• 2 Tbsp extra-virgin olive oil
• 1 large onion, peeled and chopped
• Salt
• 2 teaspoons sweet paprika
• 1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips
• 1 large ripe tomato, peeled, seeded, and chopped
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 1 cup dry, full-bodied red wine
• 1 cup chicken stock*
• Freshly ground black pepper

METHOD

1 Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.

2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.

3 Remove the meat from the pan and add the onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.

4 Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.

Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.)