Tuesday, December 14, 2010

Cuban Black Bean Soup

Makes 4 servings

  1. 1 tablespoon olive oil
  2. 2 onions, chopped
  3. 1 celery rib, chopped
  4. 2 garlic cloves, chopped
  5. 2 teaspoons dry mustard
  6. 3 cans (16 oz each) black beans
  7. 1 teaspoon honey
  8. 3 cups vegetable or defatted lower-sodium chicken broth
  9. 2 teaspoons dry sherry
  10. 1/2 teaspoon liquid hot pepper sauce
  11. salt and black pepper to taste
  12. 1 cup chopped tomato
  13. 1 cup nonfat plain yogurt
  14. 1/2 cup chopped cilantro
  1. In a large, heavy saucepan, heat the oil over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the mustard and cook for 1 minute.
  2. Add the beans, honey, and 3 cups of broth (or water) to the pot. Bring to a boil, reduce the heat to medium-low, and simmer uncovered until the vegetables are very tender and the liquid is somewhat reduced, about 20 minutes.
  3. Puree the soup base in a food processor or blender, in batches if necessary, until smooth. Return the puree to the cooking pot, and simmer over medium heat until heated through, about 5 minutes. The soup should be quite thick but not so thick that it mounds on a spoon. Add more liquid to thin if necessary. (This recipe can be made 3 days ahead and refrigerated or frozen. Reheat before serving.
  4. Stir in the optional sherry and season with the hot pepper sauce, and salt and pepper to taste. Serve the tomato, onion, yogurt and cilantro at the table as garnishes (don't forget the salt, pepper and hot sauce as well!).
  1. Vegetarian dish if done without chicken broth, vegan without the yogurt

Friday, December 03, 2010

Italian sausage soup

Makes 8 1-cup servings

  1. 1/2 pound sweet Italian sausage, ground
  2. 2/3 cup uncooked long-grain white rice
  3. 6 cups beef broth
  4. 1 can (15 ounces) navy beans, rinsed and drained
  5. 1 can (15 ounces) diced tomatoes
  6. 1/4 teaspoon black pepper
  7. 1 box (10 ounces) frozen spinach, thawed and drained and squeezed dry
  8. Mozzarella cheese to garnish
  1. Cook ground sausage over medium heat in a soup pot until the meat is browned and crumbly.
  2. Add rice, beef broth, beans, tomatoes and pepper. Bring to a simmer.
  3. Cover and cook 12 to 15 minutes or until rice is tender.
  4. Stir in chopped spinach and let simmer for a few minutes.
  5. Sprinkle with cheese to garnish and serve

Wednesday, December 01, 2010

Greek Chicken, Artichokes, and Brown Rice, from AMA's Family Health Cookbook

Serving Size
: 4 servings

Serve with: Greek salad of greens, tomatoes, red onion and feta cheese

  1. 2 teaspoons olive oil, preferably extra virgin
  2. 3/4 pound skinless boneless chicken breast meat, cut in thin strips
  3. 1 teaspoon dried oregano, plus 1/2 teaspoon
  4. 1/2 teaspoon salt, plus additional to taste
  5. 1/4 teaspoon black pepper, plus additional to taste
  6. 1 medium red onion, sliced
  7. 3 garlic cloves, finely chopped
  8. 2 1/2 cups defatted lower-sodium chicken broth
  9. 2 1/2 cups raw quick-cooking brown rice [or, one can cook the brown rice separately and use less chicken broth]
  10. 1 jar (6 oz) marinated artichoke hearts, reserving liquid
  11. 1/2 cup chopped parsley, preferably flat leaf
  12. 4 thin lemon slices for garnish
  1. Heat the oil in a very large, preferably nonstick skillet with a lid or in a Dutch oven. Sprinkle the chicken with 1 teaspoon of the oregano and the salt and pepper. Sauté the chicken, along with the onion, over medium-high heat until the chicken is golden brown and cooked through, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the broth and rice and bring to a boil over high heat. Reduce the heat to low and cook, covered, according to the package directions, 5 to 10 minutes, or until the rice is tender and has absorbed the liquid.
  2. Drain the artichoke hearts, reserving 2 tablespoons of the marinade. Stir the artichokes and the reserved marinade into the chicken and rice, add the remaining 1/2 teaspoon of oregano, and cook over medium heat until heated through, 2 to 3 minutes. Take and season with additional salt and pepper if necessary.
  3. Sprinkle with the parsley and garnish with the lemon slices before serving.
  1. Go heavy on the artichokes for flavor

Friday, October 15, 2010

Classic Moroccan Chicken and Vegetable Couscous, from AMA's Family Health Cookbook


  1. 2 tablespoons extra-virgin olive oil
  2. 1 3/4 lbs boneless chicken thighs or breasts, cut in rough 2-inch cubes
  3. 3/4 teaspoon salt, plus additional to taste, plus 1 1/2 teaspoons
  4. 1/2 teaspoon cayenne pepper
  5. 1 large onion, chopped
  6. 4 garlic cloves, finely chopped
  7. 2 teaspoons ground cumin
  8. 1 teaspoon curry powder
  9. 6 cups defatted lower-sodium chicken broth
  10. 2 cinnamon sticks, broken in half
  11. 1 pound slender carrots, peeled and cut in 2-inch lengths
  12. 3/4 pound white turnips, peeled and cut in 2-inch chunks
  13. 1 can (19 oz) chickpeas, rinsed and drained, or 2 cups cooked chickpeas
  14. 1 slender zucchini, cut in 1-inch slices
  15. 1 red bell pepper, seeded and coarsely chopped
  16. 1 1/2 cups pitted prunes
  17. 1 cup golden raisins
  18. 3 cups raw couscous
  19. 1/3 cup commercial harissa or 1 cup Moroccan Hot Pepper Sauce
  1. Heat the oil in a very large, preferably nonstick skillet with a lid or in a Dutch oven. Season the chicken with the 3/4 teaspoon of salt and the cayenne and cook over medium heat until lightly browned on all sides, about 5 minutes. Remove to a plate, leaving the drippings in the pan.
  2. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, cumin and curry powder and cook, stirring, for 1 minute. Add the broth, cinnamon sticks, carrots and turnips. Bring to a boil, reduce the heat to medium-low, and cook, covered, for 10 minutes to partially cook the vegetables.
  3. Add the chickpeas, zucchini, red pepper, prunes, and raisins. Return the chicken to the stew and simmer uncovered over medium heat until the vegetables are tender and the chicken no longer looks pink in the center, about 20 minutes. Taste for seasoning and add more salt if necessary. (The recipe can be made several hours ahead to this point and refrigerated. Reheat gently before serving.)
  4. For the couscous, bring 4 1/2 cups of water to a boil in a large saucepan. Add the 1 1/2 teaspoons of salt and stir in the uncooked couscous. Remove from the heat, cover, and let stand until the couscous is tender and the liquid is absorved, 5 to 6 minutes.
  5. Spoon out 1/2 cup of the stew liquid and blend it with the harissa.
  6. Mound the cooked couscous in the center of a large, rimmed platter or on individual rimmed plates or shallow soup bowls. Spoon the chicken and vegetables around the outside of the couscous and ladle the broth over them. Pass additional hot sauce at the table.