broth

Vegan White Bean Soup

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Vegan White Bean Soup! Here’s a quick and easy meal that will warm up the kitchen with distinctive aromas tantalizing your senses. Thank goodness it only takes a few minutes to pull everything together so you won’t have to hear the inevitable question, “When will dinner be ready? I’m hungry.” Since it’s prepared on the stovetop, you can prepare it year round. The chunky vegetables make it hearty and filling for even your fussiest critic. The crunchiness of the savory croutons is slightly salty and definitely delicious. The verdict….…a bowlful of Yum! 

VEGAN WHITE BEAN SOUP

Ingredients:

1 tablespoon olive oil 

1/2 yellow onion, diced

2 stalks celery, diced

2 carrots, diced

3/4 teaspoon kosher salt

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 cups vegetable broth

1 Yukon potato, finely diced

15-ounce can cannellini beans, drained

Cracked black pepper, to taste 

Toasted croutons, for garnish

Instructions:

Warm the olive oil in a 4 quart pan over medium-high heat. Once hot, add the diced yellow onion, diced celery, diced carrots, and kosher salt. Cook until the vegetables are softened and just beginning to turn brown, about 7 minutes. Add the minced garlic and red pepper flakes. Cook 1-2 minutes longer until fragrant. Pour in a splash of vegetable broth to deglaze the pan, as needed. Stir the browned bits on the bottom of the pan. Add the remaining broth, diced potatoes, and cannellini beans. Stir well. Bring the soup to a boil. Then reduce heat to low, cover the pan, and simmer the soup for 15 minutes, or until potatoes are tender. When the soup is done, ladle into bowls. Add cracked black pepper, to taste. Serve with toasted croutons. 

Unforgettable Pan Sauce

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Unforgettable Pan Sauce! You know the stuff that sticks to the bottom of the pan whenever you sear meats? Never (repeat after me), NEVER scrape it out and throw it away. This stuff, in culinary terms, is called “fond”. It’s loaded with luscious flavor. When adding butter, herbs, and liquid, the bottom of the pan gets deglazed so all those bits and pieces give the sauce a taste so wonderful you may be tempted to slurp it through a straw. Elevate your next meal. 

UNFORGETTABLE PAN SAUCE

Ingredients:

1 tablespoon butter, room temperature 

1 garlic clove, minced

1/8 teaspoon marjoram 

1/8 teaspoon paprika

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1 rosemary sprig

1-2 teaspoons flour

1/4 cup wine

1/2 cup vegetable stock

Instructions:

After removing the seared meat from the frying pan, do not discard the browned bits that remain at the bottom of the pan. Turn the heat setting to low. Add the butter, minced garlic, marjoram, paprika, sea salt, white pepper, and rosemary sprig. Cook the herbs and spices in the pan for 30 seconds to a minute. Gently add the flour to the pan, stirring occasionally, for 1-2 minutes. Deglaze the pan by adding the white wine. Allow the alcohol to evaporate, for about 15 seconds. Gradually add the vegetable stock to the pan. Simmer the sauce until it reduces and thickens slightly. Once you have the flavor and texture you like, remove the rosemary sprig; discard. Serve the sauce drizzled over meat or vegetables. 

Pea Green Gazpacho with Lobster

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Pea Green Gazpacho With Lobster! Chilled soups can make an ordinary meal feel like a special occasion. They can be served in place of a salad course because, essentially, they are “liquid veggies” in soup form. I like to add depth by not blending them completely smooth. That way I can taste the fresh-from-the-garden flavors that offer superior quality. Of course, a nicely baked artisan bread would make the perfect dinner complement. When you know, you know. 

PEA GREEN GAZPACHO WITH LOBSTER

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 leek, white and green parts only, sliced

4 cups vegetable stock

10-ounce bag frozen peas, thawed

8-ounces lobster meat, cooked and cut into pieces

Instructions:

In a large pot, warm butter over medium heat. Add chopped onions and sliced leeks. Cook until soft, stirring occasionally, for 10 minutes. Add vegetable stock. Raise heat to high setting. Bring contents to a boil; reduce and simmer for 5 minutes. Add peas. Simmer 3 minutes longer. Purée half the soup in a blender until smooth. Transfer all ingredients to a clean pot; chill for one hour. Pour soup into serving bowls. Top with lobster meat chunks. Serve. 

Very Cheddar Potato Gratin

What’s Cooking in Gail’s Kitchen? Food With Soul: Very Cheddar Potato Gratin! It’s no secret some of us have a love affair with cheese. It’s not enough to sprinkle a handful of cheese on top of scalloped potatoes before sliding them into the oven. Sometimes you have to be downright sneaky about it. And you can blame me for it, if need be. By hiding grated cheese between two layers of sliced potatoes, and then sprinkling more cheese across the top of these mini casseroles, you not only guarantee a cheesy, ah-mazing dish, you have one that is comfort-food all the way to your favorite spot on the couch. Now where’s the remote?

VERY CHEDDAR POTATO GRATIN

Ingredients:

1/2 cup chicken broth

1/2 cup light cream

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

1 pound russet potatoes, peeled and sliced thin

1 cup sharp cheddar cheese, shredded

Everything But Bagel seasoning

Instructions:

Preheat oven to 400°. Spray single two serving pans with nonstick oil. Set aside. In a bowl, combine chicken broth, light cream, Dijon mustard, kosher salt, black pepper, and thyme. Mix well. Layer half the potatoes in the prepared dishes. Sprinkle half the cheese over each; divide half the liquid over top. Repeat with remaining potatoes, cheese, and broth. Transfer cookware to a baking sheet. Cover each pan with foil. Bake 30 minutes. Remove the foil and bake 30 minutes longer or until potatoes are tender when tested with a knife. The top will be crispy. Sprinkle with Everything But Bagel seasoning. Cool slightly before serving.

Greek Oven Potatoes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Greek Oven Potatoes! This sounds crazy, but these potatoes are baked and steamed at the same time. The end result is tenderness and flavorful, an extraordinary combination. It sounds like a lot of liquid, but trust me, the potatoes literally soak up the moisture. They can handle it. The spice mix does a great job of penetrating the potatoes while teasing the senses with a whiff of aromatic pleasantness. For a side dish that is anything but hum-drum, give this one a whirl. No regrets.

GREEK OVEN POTATOES

Ingredients:

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon smoky paprika

1/2 teaspoon dried rosemary

4 red potatoes, peeled and cut into wedges

4 garlic cloves, chopped

2 tablespoons olive oil

1/2 lemon, juiced

2/3 cup vegetable broth

1/3 cup parmesan cheese, grated

Fresh basil, for garnish

Instructions:

Preheat oven to 400°. Spray a small baking dish with nonstick oil. Set aside. In a small bowl, combine seasoned salt, black pepper, smoky paprika, and dried rosemary. Set aside. Arrange red potato wedges in the prepared baking dish. Sprinkle with spice mix. Toss briefly to cover all. In a bowl, whisk together garlic cloves, olive oil, lemon juice, and vegetable broth. Pour over potatoes. Cover with foil and bake for 40 minutes. Carefully take the baking dish from the oven, remove the foil, and sprinkle the potatoes with parmesan cheese. Return dish to oven and bake, uncovered, for 15 minutes longer. Potatoes will be cooked through and golden brown in color. Garnish with fresh basil. Serve immediately.

Turmeric Roast Beef

What’s Cooking in Gail’s Kitchen? Bright Ideas: Turmeric Roast Beef! Turmeric is a spice in the world of superfoods. It begins as a plant, but the roots hold all the benefits. Turmeric can usually be found in the spice aisle of your favorite grocery store. Its golden-orange color makes a quick scan for identification pretty easy. The aroma has an earthiness to it, which is a compliment for vegetables and beef. Once you try it, your mind may wander to curry dishes, chili soup, and beyond.

TURMERIC ROAST BEEF

Ingredients:

1 1/2 pound chuck roast

2 cups beef broth

1 teaspoon turmeric

1 tablespoon Salty Wahine Hawaiian Seasoning*

5-6 potatoes, washed with skin on, cut into bite-size chunks

16 ounces baby carrots, whole

10 ounces pearl onions, whole

1/4 teaspoon parsley flakes

Instructions:

Place the chuck roast in the slow cooker. Pour beef broth over meat. Sprinkle with turmeric and Salty Wahine Hawaiian Seasoning. Set slow cooker on Low heat for 4 hours. After that time, add the potato chunks, baby carrots, and pearl onions. Continue on Low setting for 4 more hours. Remove roast and vegetables to a platter. Garnish with parsley flakes. Reserve juices for au jus, gravy base, or soup starter.

*I receive no recompense for mentioning Salty Wahine Hawaiian Seasoning.

Orzo Chicken Soup

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Orzo Chicken Soup! If you like thick soup, this recipe is for you. Every spoonful is filled with veggies, chicken, and pasta. If you prefer to slurp the soup or add crumbled saltines, simply increase the liquid by adding two cups of water or more broth. The soup will thicken as the orzo continues to absorb the liquid. In the event there are leftovers for another meal, feel free to add more liquid until you have the desired consistency. Whichever way you like your soup, get ready to enjoy a flavorful bowl of YUM.

ORZO CHICKEN SOUP

Ingredients:

1 tablespoon olive oil

1/2 cup yellow onion, chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 tablespoon Herbes de Provence

4 cups chicken broth

3/4 cup uncooked orzo

2 cups cooked chicken, shredded

3 Bay leaves, dried

Instructions:

In a Dutch oven, warm olive oil over medium heat. Add chopped onions, sliced carrots, and chopped celery. Cook until tender, stirring occasionally. Sprinkle in Herbes de Provence. Add chicken broth and orzo pasta. Stir. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes until pasta is tender. Fold in shredded chicken. Tuck bay leaves into soup. Heat until soup is hot and bay leaves are soft, stirring gently. Ladle soup into bowls. Remove bay leaves before serving.

Xavier Dumpling Soup

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Xavier Dumpling Soup! Everyone loves dumplings, those little flavorful puffs of dough soaked in chicken broth, surrounded by fresh vegetables. Xavier soup got its name in honor of the patron saint of missionaries and may be served on the feast day celebration in December. I like the soup so much I can’t wait all year before making it again. Taste it once and you’ll see what I mean.

XAVIER DUMPLING SOUP

Ingredients:

1 tablespoon butter

1/2 yellow onion, diced

2 stalks celery, sliced

1/4 cup matchstick carrots

1 clove garlic, minced

2 cups chicken, cooked and shredded

4 ounces evaporated milk

10.5-ounce can cream of chicken soup, concentrated

20 ounces chicken broth

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tube buttermilk biscuits

2 tablespoons flour

Parsley, for garnish

Instructions:

In a Dutch oven, warm butter over medium-high heat. Do not scorch. Add diced onions, sliced celery, matchstick carrots, and minced garlic. Sauté until tender, 6-8 minutes. Add shredded chicken, evaporated milk, condensed cream of chicken soup, and chicken broth. Bring to a simmer, stirring occasionally. Season with sea salt and black pepper. Cut the biscuits into quarter pieces; lightly toss in flour. Add the biscuit chunks to the pot; Cook 8-9 minutes. Once the biscuits are cooked through, ladle into bowls, garnish with parsley, and serve immediately.

Black Beans ‘n Rice Soup

What’s Cooking in Gail’s Kitchen? Clean Eating: Black Beans ‘n Rice Soup! At first glance, this appears to be a meatless meal. It can be with one minor change. Just don’t add meat. And yet, if you appreciate a dish you can sink your teeth into, I invite you to read on. This flavorsome recipe gets down to earth as a stick-to-the-ribs dinner. We all know brown rice is a good source of fiber as well as an excellent source of vitamins and minerals. Black beans support good heart health and could help lower cholesterol. Pork provides protein. Last time I checked, 1+1+1=3. That’s my story and I’m sticking to it.

BLACK BEANS ‘N RICE SOUP

Ingredients:

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/2 teaspoon red chili garlic sauce

1 teaspoon cumin

1/2 teaspoon oregano

10.5-ounce can beef consommé

1/2 cup instant brown rice

15-ounce can black beans, drained and rinsed

1 cup seasoned pork, precooked and shredded

1/2 cup water, if needed

2 tablespoons red pepper, diced

Cilantro, for garnish

Instructions:

Warm olive oil in a deep skillet over medium-high heat. Add chopped onions and minced garlic. Cook, stirring occasionally for 5 minutes until onions are soft and clear. Add red chili garlic sauce, cumin, and oregano. Cook 2 minutes longer. Add beef consommé and brown rice. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes. Add black beans and seasoned pork. Stir to combine. Add water, if needed to ensure everything is covered. Replace lid and simmer for 10 minutes longer. Ladle into bowls. Garnish with diced red peppers and cilantro. Serve immediately.