Pancit Lomi

This is pure comfort in a bowl.


pancit lomi

Pancit Lomi
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
1 tablespoon olive oil
4 garlic cloves, minced
1 medium onion, sliced
6 cups reduced-sodium chicken broth
2 medium carrots, sliced
8 ounces pre-cooked fish balls*, cut into quarters
3 cups shredded cabbage
1 pound miki noodles*
2 eggs, beaten
salt & pepper, to taste
sliced green onions, for garnish

Directions:
1. Heat the olive oil in a large Dutch oven on medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the onions and cook until translucent.
2. Pour in the broth and bring to a boil.
3. Add the carrots and fish balls. Boil for 5 minutes.
4. Add the cabbage and noodles, and bring to a boil. Cover and simmer for 10 minutes.
5. Season with salt and pepper. Turn off heat, and slowly pour in the beaten eggs in a thin stream. Gently stir.
6. Garnish with sliced green onions and serve hot with crusty bread.

Notes:

  • Miki noodles and fish balls can be found in Oriental/Asian stores.

Recipe by JG

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Italian Sausage and Lentil Stew

Making a stew is not complicated. You just usually dump in your ingredients in a pot, stir a little here and stir a little there. To most who know me, I’m not a big fan of anything spicy. This stew has a little kick, which, thankfully, is just right for my palate.


italian sausage and lentil stew

Italian Sausage and Lentil Stew
Yield: 6-8 servings
Prep time: 5 minutes
Cook time: 40 minutes

Ingredients:
1 pound italian sausage, cut into chunks
1 15-oz can fire-roasted diced tomatoes
1 cup dried lentils, washed and drained
2 cups reduced-sodium chicken broth
4-6 cups fresh chopped spinach
salt & pepper, to taste

Directions:
1. In a big stockpot, brown the italian sausage, stirring constantly, until cooked through and no longer pink, about 5-7 minutes.
2. Stir in the tomatoes, lentils, and chicken broth. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender.
3. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste.
4. Serve hot with garlic toast.

Recipe adapted from Heather’s Dish

Chicken and Wild Rice Chowder

My friend, Amy, gave me a packet of wild rice. I was totally clueless what to cook it with. Then, as if a fairy swished her magic wand and dusted me an idea…why not add it to chowders?


chicken and wild rice chowder

Chicken and Wild Rice Chowder
Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:
3 teaspoons olive oil
3 garlic cloves, minced
1 large onion, diced
1 pound chicken breast, diced
1/2 cup wild rice, rinsed
5 cups reduced-sodium chicken broth
2 ribs celery, chopped
1/2 cup carrots, shredded
1 cup sweet corn cream style
1 cup half and half

Directions:
1. Heat the olive oil in a large Dutch oven. Add the garlic and cook until fragrant, about 30 seconds. Add the onions and cook until translucent. Add the chicken and cook until no longer pink.
2. Stir in the wild rice, chicken broth, celery, and carrots. Bring to a boil then simmer covered for 20 minutes, stirring occasionally.
3. Stir in the corn and half and half. Simmer for additional 7 minutes.
4. Serve with crusty bread.

Recipe by JG

Beef Bourguignon

In a few weeks, winter will come knocking on our front doors, bearing gifts of freezing temperatures. It’s most certain his good ol’ pals, Snowy and Jack Frost, are tagged along, too. Whatever the case may be, I’m not fretting. A soul-satisfying stew is just the ticket sure enough to warm us all up. Bon Appétit!


beef bourguignon

Beef Bourguignon
Yield: 4 servings
Prep time: 20 minutes
Cook time: 2 hours

Ingredients:
2 teaspoons olive oil
4 ounces bacon, diced
1 pound beef chuck, cubed into 1 1/2-inch chunks
salt & pepper, to taste
1 1/2 cups carrots, sliced diagonally into 1-inch chunks
1 yellow onion, sliced
3 garlic cloves, minced
1 1/2 cups Pinot Noir
1 cup reduced-sodium beef broth
1/2 tablespoon tomato paste
1/4 teaspoon dried thyme
3 tablespoons unsalted butter at room temperature, divided
1 1/2 tablespoons all-purpose flour
8 ounces pearl onions
8 ounces button mushrooms, sliced

Directions:
1. Preheat the oven to 250ºF.
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
3. Dry the beef cubes with paper towels and then sprinkle generously with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
4. Toss the carrots, sliced onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
5. Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef broth to almost cover the meat.
6. Stir in the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid, and place it in the oven for about 1 hour 15 minutes, or until the meat and vegetables are fork-tender.
7. Combine 1 tablespoon of butter and the flour with a fork and stir into the stew. Add the pearl onions.
8. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
9. Serve with egg noodles, mashed potatoes, or warm crusty bread.

Recipe adapted from Ina Garten

Turkey Chili

Chilly breeze is on the air. Cuddle up and get cozy with a hearty bowl of chili.


turkey chili

Turkey Chili
Yield: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:
3 tablespoons olive oil
3 garlic cloves, minced
1 large onion, diced
1 pound ground turkey
2 celery stalks, chopped
1 1/2 cups reduced-sodium chicken broth
1 11-ounce can pork and beans
1 15-ounce can red kidney beans, drained and rinsed
1 1.25-ounce packet less sodium chili seasoning mix
1/2 tsp cayenne pepper
salt & pepper, to taste
shredded cheddar cheese, plain greek yogurt, and scallions, for toppings

Directions:
1. Heat a sauté pan over medium heat and add the oil, then the garlic. Cook until fragrant, about 30 seconds. Add the onions and cook until translucent. Add the ground turkey, season with salt and pepper. Cook until crumbled and no longer pink.
2. Add the celery, chicken broth, beans, seasoning mix, and cayenne pepper. Stir until combined. Boil then reduce heat to low. Simmer for 20 minutes.
3. Serve chili on a bowl topped with greek yogurt, cheese, and scallions.

Recipe by JG