Saffron & Cognac Shrimp Bisque

My family knows by now that when they travel abroad the only thing I want is a spice, their choice, from where ever they went.

My daughter Eryka went on a European cruise several years ago and she brought me a beautiful assortment of spices from Tunis. A truffle and olive oil from Italy. Saffron from Spain. To say I was is heaven is an understatement.

Recently, my brother Eddie, who I affectionately call Mr. Ed, traveled to Spain.  Of course, he knew exactly what I wanted ... saffron. And that is what he got me. Thank you Mr. Ed!

Those beautiful, fiery, orange-red threads inspired this recipe.  The intensely flavored stock is made from the shells of the shrimp. The bisque gets its rich velvety texture from cream. And the warm deep flavor of the cognac adds that extra depth of flavor to the bisque. I hope you enjoy it as much as we did.

• 1 lb. of shrimp, peeled and deveined.  Set peel and tails aside. Discard veins.
• 1 quart seafood stock
• 2 shallots, cut in half, leave skin on
• 2 tablespoons olive oil
• 5-6 shallots finely diced
• 1/2 tablespoon minced garlic
• 1/8 teaspoon of cayenne pepper
• Shrimp
• 1/4 cognac
• 1/4 cup dry sherry
• 1/2 stick unsalted butter
• 1/4 flour (all-purpose)
• 1 cup heavy cream
• 1 cup half and half
• 1 teaspoon saffron threads
• Salt and pepper, taste
• Pinch of nutmeg
• Italian flat leaf parsley, palm full, chopped

1. To a 5 quart stock pot add shrimp peel, tails, shallots and the stock. Bring to a boil and simmer 20 minutes. 
2. Strain thru a fine colander and discard shallots, peel and tails. Set aside stock.
3. Heat olive oil in a heavy bottomed pot over medium-low heat. Add diced shallots, cook 10 - 12 minutes, stir often. Do not brown, you just want them very soft. 
4. Add garlic and 1 minute, stirring during cooking time
5. Add cayenne and shrimp, cook for 3 minutes. Stir often
6. Pour in cognac and sherry, stir to incorporate and cook 3-4 minutes over medium-low heat
7. Remove shrimp and shallots from pan. Rough chop the shrimp, reserve about 1/3 cup of the chopped shrimp.
8. Using the same pot, add butter allow to melt over medium low heat then add flour, stir 2 minutes. 
9. Stir in cream, half and half nutmeg and saffron. Cook 2-3 minutes, stirring constantly till  almost thickened.
10. Add shallots, shrimp and stock, stir through and cook until thickened.  
11. Using either an immersion blender stick or a regular blender, blend through until smooth and creamy.

To serve ladle each bowl with soup,  and then equally divide the reserved 1/3 cup shrimp and spoon over top of each bowl, sprinkle with parsley.

Serve with warm bread of choice, a light salad and your favorite wine. Cheers!

Tripping All the Way to Tuscan-Inspired White Bean, Kale and Chicken Soup

Tuscan-Inspired White Bean, Kale & Chicken Soup

I bought a huge, and I mean huge, bag of Kale on Monday and was determined to make something warm and satisfying by the way of soup. I had also just watched a travel show about Tuscany and the flavors, herbs and scents of that region and I wanted them in my food. It was inspiring, I was inspired and I got cooking. The ingredients you need to incorporate those flavors aren't all that hard to get, they are simple, clean, fresh and you probably have most or all of them on hand. This is not a heavy soup, it is hearty in flavor, but it will not weigh you down. The Hub had seconds, he is my eternal "meter"! When he has seconds I know I hit a home run! So come along with me and let's get tripping to Tuscany.

Serves 6 as a meal and 8 as a starter.

1 pound chicken* thighs, diced into bite size pieces, about 1", sprinkled with salt and pepper and a teaspoon of Tuscan seasoning mix (recipe follows at the end)
4 tablespoons olive oil, divided
1 large onion, diced
2 large carrots, quartered and diced
2 celery stalks, halved and diced
1 tablespoon minced garlic
1/2 teaspoon kosher salt
2 teaspoons Tuscan seasoning mix (recipe follows at the end)
1 sprig of fresh rosemary, stems removed and discarded, leaves chopped
A palm full of fresh thyme, stems removed and discarded, leaves chopped

Slow Cooker Turkey Meatball & Brown Rice Medley Soup

I am going on record by saying that I have never really liked soups with rice in it.  Until now that is.

I recently went to Trader Joe's to pick up a few things, but actually left with four bag fulls of groceries (tell me that happens to you too...  please!).

One of the items I picked up was Trader Joe's Brown Rice Medley. The medley consists of  long grain brown rice, black barley and daikon radish seeds. Here's a picture of the package ====>

Then the light-bulb in my head went off ... add it to the soup you are making tomorrow ... that light-bulb said. And I did, I didn't even hesitate, even knowing that I don't like rice in my soup and the soup turned out to be far more than delicious, it was extraordinary.

You see, I had made this soup before and yes, it was delicious but this addition took it to the next level.

The different rices and grains added that extra texture that this soup needed.

Now, I know not everyone has a Trader Joe nearby but you can make your own medley by adding a 1/4 cup of brown rice, 1/8 cup of wild or basmati rice, 1/8 cup of red quinoa and an 1/8 cup of white quinoa, barley or whatever other rice, seed or grain you may have. This is a great way to use up those small bits of rice or grain you have left that really won't amount to much if you cook it on its own.

Here's the best part, this recipe makes enough to freeze the leftovers (and it freezes well) for another day.  I love recipes like that ...

For the meatballs:

• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1/2 bell pepper, finely chopped (use whatever color pepper you prefer or have on hand)
• 1/2 teaspoon minced garlic
• 1 pound ground turkey 
• 1 egg beaten
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• Salt & pepper to taste

1. Preheat oven 375 degrees.
2. Heat a skillet over medium heat, add oil followed by shallots and green peppers.  Sprinkle lightly with salt to help release the juices.  Cook 5 minutes or until softened, add garlic, cook another minute. Set aside to cool.
3. Mix the remaining ingredients in a large bowl. Add in the cooked vegetables, mix well to incorporate.
4. Shape into 1" meatballs and place on foil or parchment lined lipped baking sheet.
5. Bake 15-20 minutes. Halfway through cooking time flip meatballs so that they brown on both sides.

For the soup:

• 1 tablespoon olive oil
• 4-6 medium carrots, peeled and sliced on the diagonal
• 1/2 head of green cabbage, cut into medium to large wedges
• 8oz frozen pearl onions
• 8 cup chicken stock
• 1 cup white wine
• 1 cup uncooked brown rice or Trader Joe's  
• Leftover Parmesan rind (optional)
• Salt & pepper to taste
• 1 - 10oz package of frozen spinach, defrosted and squeeze out all the extra liquid over a bowl (throw that liquid into the soup). Keep spinach wrapped in paper towel in the fridge.

1. Heat a large sauté pan over medium high heat. Add oil followed by the carrots and cabbage.  Cook until the cabbage is cooked down to half its volume and the carrots a just barely browned. 
2. Add pearl onions and cooked for 4 minutes. Lower heat if needed to avoid burning vegetables.
3. Transfer all the vegetables to the slow cooker.
4. Add the meatballs and the remaining ingredients, except for the spinach, to the slow cooker.
5. Set slow cooker to low for 8 hours.
6. Ten minutes before serving break up spinach and stir into soup to warm through.

Serve with your favorite thick and dense bread of choice.  Enjoy!

Recipe Notes: 

For the meatballs you can either set them aside to use immediately or let them cool to room temperature, bag in zip bag and store in fridge (no more than 3 days) or freeze until you are ready to make the soup.

You can skip steps 1 and 2 of the soup preparation and just dump the carrots, cabbage and onions into the cooker.  I prefer making it as described because I feel it adds a layer of depth of flavor to the vegetables and the soup.
Why the Parmesan rind?  Extra flavor and body to the soup. It's optional but if you have one throw it in.  Don't go out and buy a hunk of Parmesan just for this. And if you don't save the rinds (put 'em in the freezer in a zip bag) ... start doing so! Do you eat it? Some don't ... I do. It's the chef's treat, just for me.

Lentils with Turkey Kielbasa

Lentils and kielbasa are two things I completely enjoy, so for this recipe I am combining both! Lentils are very filling, hearty and comfort food to me. I enjoy making recipes with lentils or split pea because it makes all my senses happy and after a long day at work on my feet I want comfort food, plus leftovers! Lentils is great for a filling dinner paired with rice or keeping it lighter by eating it simply as a soup with your favorite bread. It makes plenty for dinner and then my favorite: leftovers! The Goya Azafran seasoning packet is completely optional. If it is not available in your grocery store you can omit it or add your own spices. If you do omit the packet make sure to add salt; I always add salt at the end of these kind of soups since I add the seasoning packet and it tends to be salty on its own. I hope you enjoy another one of my comfort go to foods!

Recipe

A Wednesdays with Eryka
Recipe

• 1lb turkey kielbasa, sliced into coins
• Olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves of garlic, minced
• 1 teaspoon cumin
• 1 packet Goya Azafran seasoning
• 1-16 ounce bag lentils
• 1 cup white wine
• 5 cups water
• 1 bay leaf
• 3 sweet potato, chopped in chunks
• 3 russet potato, chopped in chunks
• salt and pepper, to taste

1. In a large stock pot, heat olive oil on medium heat and add the turkey kielbasa. Cook until slightly browned on both sides. Remove from pot.

2. In the same pot, add a little bit more olive oil plus the onion, pepper and garlic. Cook for about 4 minutes until fragrant and slightly soft. Add the kielbasa back into the pot with the vegetable mix. Stir together and cook for about 1 minute.

3. Add in the cumin, lentils and Azafran seasoning packet. Stir to combine all the ingredients for about 1 minute. Add in the liquids (the amount varies, just make sure it is about 2 inches above the lentils) and bay leaf. Stir it all together then bring to a boil. Simmer on low-medium heat for about 45 minutes.

4. In the last 15 minutes of cooking, bring soup back up to a boil and add the potatoes. Lower to simmer over low heat and in the mean time, if you are accompanying with rice, make it at this time.

5. Once 15 minutes have passed check to see if the potatoes are soft with a knife or fork. If it is then it is ready to eat. Add salt and pepper to taste if needed. Serve and enjoy!

Leeks, Parsnips & Coconut Soup

The first official post of the year and after a long hiatus from the blog because of a four month battle in getting our computer issues resolved.  But resolved they are and I am so happy to be back and blogging. What better way to start the year with a delicious, nutritious and warm soup...

A recent trip to Trader Joe's inspired this yummy, warming soup of leeks, parsnip and coconut!

It's perfect as a main meatless meal when paired with a light salad or as a starter to dinner. Parsnips are often overlooked in the veggie aisle and I think that is such a shame. It's a super versatile veggie! If you are watching your carb intake, parsnips are a great substitute for mashed potatoes, personally I prefer them to the usual cauliflower substitution.

As to health benefits, well 1/2 a cup of parsnips serves up 3 grams of  dietary fiber, 45 micrograms of folate, 6% of the RDA* of potassium, and 13% of the RDA of vitamin C.

But really, I just love their subtly sweet, earthly flavor. Paired with leeks (known for their vast quantities of vitamin A and K), garlic, ginger and coconut milk, you not only have a tantalizingly delicious soup, you are also honoring your body with a healthy treat.

I hope you get around to trying my Leeks, Parsnips & Coconut Soup recipe and enjoy it as much as the Hub and I did.

Serves 4 served as a main meal, 8 as a starter.

1 tablespoon olive oil
1 pound leeks, sliced into half inch medallions
1 large sweet yellow onion, sliced into half moons
1 tablespoon butter or coconut oil
1/2 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 pound parsnips, sliced into 1/4 inch coins
1 quart of chicken or vegetable stock
1 cup white wine
1/2 cup of water
1 14 ounce can of light coconut milk
1/2 teaspoon dried thyme
Salt & pepper to taste
Greek yogurt - lowfat

1. In a deep soup pot (such an enamel cast iron dutch oven) heat olive oil over medium heat.
2. Add leeks, onion and a pinch of salt to pot. Saute for about 5-7 minutes or until leeks/onions are tender. 
3. Add butter or coconut oil.
4. Stir in garlic, ginger and parsnips to the onion mixture and saute for 5-7 minutes or until parsnips start to take on a slight golden color.
5. Add all the remaining ingredients except yogurt. Cover.
6. Simmer on low 10-15 minutes or until parsnips are tender. Stir ocassionally.
7. Remove about 1/2 to 1 cup of onions and parsnips, set aside.
8. Using and immersion stick or a blender, blend soup until thick and creamy and all vegetables have been incorporated.
9. Add reserved vegetables back to the soup. Gently stir through.

To Serve:

Ladle into deep bowls, add a dollop of yogurt. Serve alongside a warm loaf of crusty bread and a light salad. Enjoy!

*RDA=Recommended Daily Allowance

Zuppa Toscana on Wednesdays with Eryka

Last Monday my boyfriend was sick. I wanted to make him a soup but I did not want to make the traditional chicken noodle soup. It clicked in my head that his favorite soup is Zuppa Toscana so I decided to make him just that. It is a heartier soup than chicken noodle and much more filling. I researched the recipe and made my adaptation of this popular recipe. You could use spinach instead of kale if you choose, just be aware that it tends to wilt and get soggy, while kale holds up very well in the soup. You could also choose to use hot Italian sausage to add a little kick. The boyfriend ate seconds and for the time being made him feel a lot better. Nothing beats a home made soup to soothe the soul or a cold!

Serves 4-6

2 TBS olive oil
1lb Italian sausage
2 russet potatoes, chopped into 1/4 inch pieces
1 onion, minced
3 cloves of garlic, minced
16 oz chicken broth
1 qt water
1/4 cup white wine
1 cup heavy cream
3 cups kale

1. Slice the casing open of the sausage and crumb into a medium heat pot with 1 tablespoon of olive oil. Cook sausage through until browned. Set aside once done.

2. Add another table spoon of olive oil to the pan and cook onion until soft. Add the garlic; cook for about 2 minutes to not let it burn. Add the sausage back into the pan. Stir everything together and cook for about 1 minute to combine flavors. Spalsh white wine into the pan to deglaze.

3.Add the chicken broth, water, wine and potatoes to the pot. Stir everything to together, bring to a boil and cook on medium until the potatoes are ready (soft when poked with a fork/knife).

4. Season with salt and pepper to taste.

5. Add the cream and kale, stir to combine. Heat for about 5 minutes to warm the kale and soften. Serve in a bowl with a side of bread. Enyoy!

Japanese-Inspired Beef Stew

After a year of being unemployed I finally landed a job, my first real nursing job! I am now working at the oncology clinic at a major university, which around here is a big deal. It ranked in the top 50 schools in the U.S. so working there is an honor. However, being a full time employee again has made cooking on weeknights a new challenge for me, but the slow cooker has already been my savior. Be prepared for more slow cooker recipes since that handy, beautiful appliance will be saving the day more often than not. As you may have noticed I am continuing my Asian cuisine fascination into the slow cooker. I am infatuated with stews so this twist on your regular beef stew keeps it fun! I found out that searing the beef before slow cooking it really makes a difference. I never thought it would and often I would skip that step out of laziness or time. I prepped this meal on a Sunday and stuck it in the slow cooker on Tuesday. I seared the beef, placed it in one of those slow cooker liners with the rest of the ingredients so that Tuesday morning all I had to do was put the bag in the slow cooker, set the time and leave for work. The meat is tender and melts in your mouth and the aroma in your house will even drive your pets crazy. If you can, try to sear the beef, if not just toss in the beef raw it will be fine. Serve with rice and your favorite vegetables!

Recipe:
2 tablespoons oil
2 lbs beef stew meat, cubed
4 medium carrots, chopped diagonally
1 onion, chopped
1 cup chicken or beef stock
1/2 cup white wine
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt

1. In a large skillet, heat oil over medium high heat until very hot. Sear the beef on all sides; cook in batches if needed. Transfer the beef to the slow cooker.

2. Add all the remaining ingredients and stir well. Cover and cook on low for 10-12 hours or on high for 4-6 hours. Serve and enjoy!

Weekly Recipe Round-Up March 3-7, 2014

This was a big week at 
The Fork Ran Away with the Spoon as we celebrated our Food Blog's One Year Anniversary. We've posted over 180 recipes and are looking forward to posting many more in the new year.  Having the support and kind words, likes and shares from our followers and fellow food blogger has made it all worth while, especially at moments when we wondered if it was worth it. And you know what? It sure is! Thank you all for your continued support!

Don't forget to spring forward this weekend as we catapult into daylight savings time in the U.S. I for one am happy about the time change.  It's been really hard to go out running because by the time I get home from work it's late and it's dark. I am not a good night time runner, not to mention that the park I run at has lights off by sundown. The time change also means I have time to photograph my recipes with natural lighting and that alone is good reason enough! I think this week may be the last of the "cold" weather in South Florida and that I will miss dearly but as the famous philosopher Jagger once said "... you get what you need". 

This week's Recipe of the Week was featured on Wednesdays with Eryka, Caramelized Ginger Chicken.  It had the most shares, pageviews and likes from our awesome followers and for that we Thank You!  Here's a look back at what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:


Red Curry & Coconut Lentil Soup

This is an easy to prep and cook soup that's perfects for weeknight meals. It's vegetarian, spicy, thick, rich in flavor yet light. Loaded with carrots and potatoes, fiber rich red lentils and lots of warm spices.  Makes a big batch, enough for two meals, so you can eat one, freeze one.




Featured on Wednesdays with Eryka:

Caramelized Ginger Chicken

The chicken is seared over high heat then simmered in a rich sauce of ginger, soy, shallots and garlic. Truly delicious!

Featured on Friday:

Zarzuela de Marisco - Spanish Seafood Stew

The perfect quintessential classic Spanish meal. The mix of various seafood is simmered in a sauce that is first infused with tomatoes, onions, peppers, lots of garlic and of course saffron, then thickened with ground almonds and enriched with seafood stock and sherry. Finally it is quickly flambe'd with brandy and sprinkled with parsley.

Weekly Recipe Round-up January 20-24, 2014

It was a week of soups and stews at The Fork Ran Away with the Spoon. Temperatures dropped into the low 40s and high 30s in South Florida. This called for a lot of warm and homey comfort food and coincidentally they all seemed to have a Spanish/Latin flair too! 

This week's Recipe of the Week was featured on Wednesdays with Eryka, Cuban Meat & Potato Stew, a.k.a. Carne con Papa.  It had the most shares, over 200 and pageviews/likes, over 2,500, by our awesome followers and for that we Thank You!  Here's a look back at what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

Jax's Chili

Jax's Chili is a chili I've been making for years and has become one of my favorite go-to recipes once the temperatures dip. Using cachucha peppers, red chilies, 3 different types of beans and cocoa powder, the stage is set for the ultimate comfort food. Can be made stove top or in slow cooker I cover both methods in this recipe.

Featured on Wednesdays with Eryka:

Cuban Meat & Potato Stew - Carne con Papa

In *Cuban Meat & Potato Stew* (a.k.a. *Carne con Papa*) the meat and potatoes are simmered in wine, tomato sauce, garlic and paprika,is a big family favorite. Served with steaming white rice and fried green or sweet plantains  makes it *a classic Cuban Sunday dinner*.

Featured on Friday:

Iberian-Inspired Chorizo, Cod and Chickpea Stew

My recipe for Iberian-Inspired Chorizo, Cod and Chickpea Stew is rich, warm and spicy. This tomato based stew brings together the flavors of paprika rich Spanish chorizo, cod fish and chickpeas. Perfect cold weather soup!

Eryka's Sopa de Chicharos - Cuban Split Pea Soup

A few years ago I went to a local restaurant here in the Miami area called La Carreta. It is a major Cuban food chain down here and I have noticed people either really like it or dislike it. I personally like it. plus I have some good memories there with old friends. So a few years ago I went to this restaurant with my best friend on a Saturday. We were about 19 years old, broke, hungry but didn't want fast food. We had heard they have daily specials that were affordable and so on that Saturday night they had Chicharos for $3.95 a bowl. I was in heaven. I fell in love with the dish. When I got home that night I told my mom about it, which of course she had heard of, but she also told me how my grandmother used to make it for me when I was a baby. I embarked on a mission to recreate this delicious soup, aside from Broccoli Cheese Soup, this is my favorite soup. It is a meal, it is homey, it is comforting... all the things I represent in my culinary point of view! I searched for many different recipes, tried different ones, experimented and voila have come up with the recipe I am sharing with you today. I serve this with white rice but you can certainly eat this alone or with some nice bread or crackers. I personally puree the soup at the end because I like the smooth finish but you can definitely go rustic! I hope your enjoy this remarkable soup!

Recipe:
2 tablespoon olive oil
1 onion, chopped
2 carrots, chopped into small bits
2 celery, chopped
2 cloves garlic, minced
16 oz dried split peas (green or yellow)
1 bay leaf
1/4 teaspoon paprika
dash of cumin
1 teaspoon salt
1 pork bone, ham bone or ham shank
2 cups cubed ham
7 cups chicken stock
1 cup white wine
2-3 potatoes chopped

1. In a large stock pot, heat oil on meidum-high heat and add the onion, carrots and celery. Cook until carrots are crisp and onions are translucent. Add the garlic and cook together for about 2 minutes.

2. Add the peas, bay leaf, paprika, cumin and salt. Cook together with the vegetables so that the peas become fragrant, about 2 minutes. After that, add the pork bone, cubed ham, stock and wine. Stir everything together and make room to add the potatoes; add the potatoes.

3. Bring the soup to a boil then lower to a simmer. Cover and simmer for about an hour, checking it occasionally. When the potatoes are fork tender the soup is done. Discard the bone and bay leaf. You can either puree the soup or leave it as is. Serve and enjoy!

Weekly Recipe Round-up January 13-17, 2014

Temperatures really dipped in South Florida this week, low 40s and high 30s in my neck of the woods.  I covered up all veggies and pepper plants because I've put a lot of work into that garden and I sure wasn't going to let a little frost ruin my beautiful crops. I was able to get out on the pavement and run about 8-9 miles this week and that really felt good, cold and all and after each run a really good meal was waiting for me when I got home.  I just LOVE my slow cooker. This was perfect soup and comfort food weather and that's what we featured this week at The Fork Ran Away with the Spoon.


This week's Recipe of the Week was Lemon & Paprika Infused Parchment Roasted Grouper.  It had the most shares and likes by our awesome followers and for that we Thank You!  Here's a look back at what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

Lemon & Paprika Infused Parchment Roasted Grouper

One of my favorite way to cook fish is in parchment. If you have never tried it ... you are in for a treat! Why cook in parchment? First, it guarantees a super moist and delicious fish. Second, there is virtually no clean-up of pans. The infusion of paprika, lemon and garlic is one of my favorites for many recipes but with fish it is simply divine.

Featured on Wednesdays with Eryka:

Juicy Soy Sauce Dinner Burger Patties

It's Wednesday with Eryka at +The Fork Ran Away with the Spoon and today we are featuring *Juicy Soy Sauce Dinner Burger Patties*. These dinner patties are bursting with flavor and most importantly super juicy!

Featured on Friday:

Slow Cooker Hearty Red Beans and Ham Soup

Hearty Red Bean & Ham Soup is loaded with lots of onions, peppers, garlic,rich stock and ham as it simmers away in the slow cooker.

Eryka's One-Pot Chili & Rice

On the rare occasion that it is "cold" in Miami we all take advantage and wear boots, scarves, gloves, hats you name it. I also take advantage of the weather in a culinary sense and take the opportunity to make a meal that is usually extra yummy when it's cold outside. One of my favorite things to make when it's cold is chili. My mom made chili every year around this time, when the weather gods allowed it to get chilly (no pun intended!). So I grew up on it; I was always excited to have it. I would add a lot of cheese or sour cream or both. It would always warm me up because us Floridians think 60 degrees is freezing! Miami hasn't been too cold, unfortunately, but a few days ago and even today it was and I decided to make chili but with a slight twist. This one-pot meal is yet again excellent for weeknight meals. It is hearty with the energy packed carbs from the rice, the protein from the beef and beans and fiber from the veggies. The spices, cumin, chili, garlic warm it up nicely, providing just a little bit of heat. It was a hit at home. A dollop of good ol' sour cream takes it to the new level of super creamy flavor. I personally didn't add any cheese to this recipe, but of course you can if you choose to; you can also add as many veggies or  change up the protein as you'd to as well. Enjoy!

Recipe:
1 lb ground beef
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin seeds
2 tablespoons tomato paste
1 1/4 cup rice
1-14 1/2 ounce can diced tomatoes
2 teaspoons unsweetened cocoa powder
2 1/2 cups beef broth
1-14 1/2 ounce can black beans, drained
salt and pepper

1. Cook the ground beef in a skillet until starting to brown. Add the onion, bell pepper and garlic and cook together for about 3 minutes. Add the chili powder and cumin seeds and cook for 2 minutes.

2. Add the tomato paste and cook for 1 minutes, stirring. Stir in the rice, diced tomatoes, cocoa powder, stock and season with salt and pepper. Cover and cook for 20 minutes, stirring occasionally.

3. Stir in the beans and continue to cook for an extra 10 minutes or until rice is done. Serve with sour cream. Enjoy!

Weekly Recipe Round-Up - November 10th - 16th

Can you believe that we are already half way through November? Just this past week alone flew by at what felt like an insane pace!
This week's Recipe of the Week was Zippy Ketchup and Mustard Chicken featured on Wednesdays with Eryka. It had the most shares and likes by our awesome followers and for that we Thank You!  Here's what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

Potaje de Garbanzo / Cuban Chickpea and Chorizo Stew

The recent "cool" weather inspired me to make one of my favorite Cuban potajes (stew) ... Potaje de Garbanzo.  I think of a potaje (poe-tah-hey) as not quite a soup, not quite a stew and not quite a porridge. It's a hearty chickpeas (garbanzo), simmered with Spanish chorizo, ham, smoked pork shank, Cuban calabaza and potatoes. To me, the perfect spoonful has a piece of chorizo, calabaza, and chickpea swimming in the smokey, paprika infused tomato-y broth.

Featured on Wednesdays with Eryka:

Zippy Ketchup and Mustard Chicken

It may surprise you that the main condiments used to cook the chicken in this recipe are ketchup and mustard. It's an incredibly easy to make, budget friendly and mostly importantly absolutely delicious dish - and that's makes it's a Wednesdays with Eryka recipe.





Featured on Friday:

Grilled Chicken with Corkscrew Pasta in Preserved Lemon and Garlic Sauce

This recipe starts by marinating the chicken in preserved lemon, the lemon brine and lots of garlic. It is then grilled to perfection. While your pasta cooks you create a luscious, lemon and garlic infused creamy sauce that will coat the ridged, corkscrew pasta. Those lovely ridges are what help hold the sauce onto the pasta and deliver the most amazing bite.

Potaje de Garbanzo / Cuban Chickpea and Chorizo Stew

The last week brought about some cooler temperatures to South Florida and believe me that is quite a relief! This delightfully cool weather inspired me to make one of my favorite Cuban potajes (stew) ... Potaje de Garbanzo.  I think of a potaje (poe-tah-hey) as not quite a soup, not quite a stew and not quite a porridge. It's a hearty chickpeas (garbanzo), simmered with Spanish chorizo, ham, smoked pork shank, Cuban calabaza and potatoes. The taste takes me back to the days of sitting in my mom's kitchen, talking and watching her prepare this divine "potaje". It's funny how so many of the memories of my mom, that mean so much to me and that I hold dear, took place in her kitchen. A little choked up and a big sigh inserted here! Anyway, back to the "potaje". To me, the perfect spoonful has a piece of chorizo, calabaza, and chickpea swimming in the smokey, paprika infused tomato-y broth. Add your favorite bread to dunk in the savory broth or white rice and your meal has just graduated to a traditional Cuban meal. This is nothing short of absolutely, positively delicious! I am pretty certain that my favorite Potaje de Garbanzo may become one your favorites too!

1 tablespoon olive oil
1 large vidalia onion, chopped
3-4 garlic cloves, chopped
1 large bell pepper chopped
4 small dried and cured Spanish chorizo* links, sliced on the diagonal
1 tablespoon sweet, smoked Spanish paprika
1 tablespoon granulated garlic powder
1 laurel bay leaf
1 8 oz can tomato sauce
4 cups chicken stock
1 1/2 dry white wine
1 pounds of garbanzo beans
1 1/2 pounds of smoked pork shank
8 oz ham steak cubed
1/2  Cuban calabaza squash (or butternut squash), peeled and diced into large pieces
1 - 2 large red potatoes, peeled, diced
1/2 teaspoon salt
Soak the beans 24 hours ahead of cooking time, change water whenever possible.
Place the rinse beans and place in a pot with enough water to go about 2 inches above beans. Bring to a rolling boil and cook for 5 minutes on high. Cover and turn off heat. Leave in water for 1 hour. Remove and rinse beans set aside. Throw out water.
Heat a deep, heavy bottomed dutch oven over medium heat. Add olive oil, onions, pepper and garlic. Saute for 5-7 minutes or until vegetables are tender, add sliced chorizo, paprika, bay leaf and garlic powder stir well to incorporate. Cook, stirring often, for 5 minutes, making sure the chorizo has expelled it's oils. Add tomato sauce, lower heat to a simmer and cook for 10 minutes, covered. Add all of the remaining ingredients, except the salt, and stir to combine. Cook for 1 hour or until beans are almost tender. Add salt and cook for another 1/2 hour.

Serve in deep bowls along with crusty Cuban or French bread and/or, as served traditionally, with white rice. Enoy!

Recipe notes:
*Do not substitute Spanish chorizo with Mexican chorizo, the flavor profiles are completely different.
I like to to dice my calabaza (squash) in large pieces so that I actually have pieces of it remaining in the stew once it is done cooking. It tends to break down considerably during the cooking process.
Easily to adaptable to slow cooker cooking. After sauteing and simmering vegetables and chorizo in the tomato sauce, transfer all ingredients, except salt, to the slow cooker and cook on high for 4-5 hours OR on low for 8-9 hours.  Half hour before cook time is up add in the salt.
I never add salt to beans until they are almost done. It is my experience that salt added to the beginning of the bean's cooking process will keep the beans from softening.  See my post Salt Will Keep Your Beans from Softening for more information on bean cookery!

Simple Creamy Leek Soup

Now that we are getting "cooler" weather in Florida, and by that I mean in the 70's and breezy, it's time to break out my recipes for soups, stews and generally all-around heartier meals. I am starting off with one of my very favorite Simple Creamy Leek Soup. Aside from the leeks, you probably already have most of the ingredients in your pantry. What I like about this soup is how simple it is to make, and how beautifully the flavors of the leeks shine through. It is hearty, rich and truly satisfying. This recipe will serve four as part of a multi-course meal or two if it is the meal. I love to serve it with buttered, toasted baguette slices and a mixed greens salad, simply dressed with oil and vinegar. It's a great meal to have on a lazy Sunday afternoon and then take a snooze on the back patio ... like we all did today, including our dog, Lennon. 

Serve 2 - 4

1 stick of butter, plus 2 tablespoons olive oil
4 Leeks, thinly sliced. Use only white and pale green parts*
1 medium onion, finely diced
1 medium carrot, finely diced
1 celery rib with leaves, finely diced
2 small red potatoes, peeled and finely diced (1/4" dice)
3 1/2 cups chicken stock
1/2 cup white wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream

Heat a deep sauce pan over medium-low heat, add butter and allow to just slightly bubble but not brown, add oil, followed by leeks, onions carrots and celery, add a small pinch of salt to sweat the vegetables. Saute for 8-10 minutes, reducing heat, as needed, to keep from browning. Stir frequently.
Stir in potatoes, stock, wine, salt and pepper. Bring up to a low boil, cover and reduce to heat to simmer, cook until potatoes are tender.
Using a blender or an immersion stick blender (my personal favorite), process soup until thick and smooth. You can pour through a sieve if you want an even smoother consistency, but for me it is fine as is. If you are using a blender work in batches and take care to vent to avoid scaling yourself. Keep soup warm.
Using a whisk or hand-held blender, whip cream until thick.

Ladle soup into deep bowls and add a dollop of two of the cream. Serve with buttered and toasted slices of french bread.

*Save green parts in freezer to use in home-made stocks.

Hearty Lentil Soup with Sweet Potato & Ham

A Two for Tuesday Recipe 
Ah lentils. They are delicious little nutritious morsels, that I believe are a legume that has gone overlooked. Lentils are hearty not mention that they have a lot of nutritional benefits. Want to know what they are? Here are a few fun facts about lentils: lowers cholesterol, full of fiber benefiting your heart, blood sugar and digestive health, good source of protein, increases energy and can help lower your weight by making you feel full. If those aren't some great benefits to get lentils in your life I don't know what is. To me, it's a power food. The recipe I've provided compliments the lentils with added vegetables to make this meal heartier. Obviously, to make lentils you will need some type of liquid... you can choose water or follow my tip; half ham stock and half chicken stock. Ham stock you ask? I use Goya Ham Flavored Concentrate; they are little packets of granulated ham that you add to water. Voila: ham stock! I like to use chicken stock as my other half of liquid to add even more flavor. I use this recipe with split peas as well (green or yellow). You can use pieces of cut sausage in this soup as well as regular potatoes instead of sweet potato. Edit as you wish but do try this recipe it is delicious!

Recipe:
1 16oz package lentils
2 carrots, finely chopped
2 celery stalks, finely chopped
1 medium onion, finely chopped
1-2 cloves garlic, minced
1 ham hock
1 ham steak, cubed or cubed ham
4 cups ham stock
4 cups chicken stock
1 bay leaf
1/8 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
splash of white wine (optional)
2 sweet potatoes, chopped

Slow-Cooked Kale and Ham

A Two for Tuesday Recipe 
I don't know about you but sometimes I may order a meal because of the sides it comes with.  I recently had a delicious kale cooked with ham at a local eatery that was out of this world. So, of course,  I set out to recreate the kale I had and I am really thrilled with how delicious it was. My version has a wonderfully smokey scent and the taste ... hammy with hints of bacon ... is comfort food all the way. Warm, and hammy, it's a perfect side dish.  Because this is a slow cooked kale, the bitterness that turns some folks off of kale, disappears and the kale itself takes on a slightly spicy taste that is simply amazing. If you have your doubts about kale, this recipe may turn you into a fan!


1- 1 pound bag of kale
2 quarts of ham stock*
1- 2 ham hocks
8 ounces of  ham steak, diced
1 package of center cut bacon*, chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 or more Thai chilies (optional), cut in half and lightly smashed

Savory Beef and Barley Stew

A Two for Tuesday Recipe 

One pot meals are a home cook's friend just like the slow cooker. There is one less pot/pan to wash, which to me is a huge hassle because pots and pans always weigh a lot for my little hands. One pot meals also usually mean some kind of soup or stew... which I love! This week I have a pretty neat stew recipe that is now one of my favorites. It's easy to prep and cook ... the hardest thing about this recipe is waiting for it to finish cooking! Although the meat is what makes this stew hearty, to me the star of this recipe is an overlooked ingredient: barley. It's delicious, filling, hearty and it's very good for you. Barley is a whole grain that helps with blood sugar, blood pressure, cholesterol and fat. After the two hour cooking time of this recipe (the two hours seemed to drag on by as the aroma of this dish filled my nose and brain), after the dish was served and ready to eat I was shocked (pleasantly) at how tender the meat was. It was literally melt in your mouth bites of deliciousness. It was juicy, packed with flavor and I just wanted more. Each spoonful was a firework of flavor for your taste buds; a piece of meat, pieces of carrots, onion and celery, barley and of course my favorite pairing rice. I hope you enjoy this dish. Just remember to have patience as it's cooking because it is definitely irresistible!

Serves 4

2lbs chuck roast
1 tablespoons olive oil
1 cup carrots, chopped
1 cup onions, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
6 cups beef broth
salt and pepper to taste
2 bay leaves
1/8 tsp Herbs de Provance
2/3 cups dried barley

Creamy White Bean and Chicken Chili

A Two for Tuesday Recipe 

While it's still in the 90's here in south Florida, I have been craving chili, not the usual red bean and beef variety but a lighter, paler, creamier version. And my creamy white bean and chicken chili is just the thing to calm that craving. You can make this chili stove top and you'll be diving in, in under 40 minutes or use your slow cooker (scroll down for instructions) and have the warm, homey scent of the simmered beans, chicken and earthy spices greet you at the door, after a long day at work. All the work is done, and all you need to do is grab a bowl and a spoon to dig in.


Serves 4-6

2 white corn tortillas, chopped
1/2 cup of cream or milk
1 1/2 tablespoons olive oil
1 large onion, chopped
1 or more jalapeño (or chili of choice), white membrane removed and seeded*, finely diced.
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon granulated garlic
2 ounces of tequila
1 lime juiced
1 quart chicken stock
2 cans green chilies
3 151/2 oz cans of white bean*, undrained, set aside 1/2 can
1 can of corn, undrained
2 cups of cooked and cubed chicken breast*
1 teaspoon salt
1/4 teaspoon black pepper
Palm full of cilantro, chopped (or to taste)

Roasted Tomatoes, Garlic and Mustard Greens Soup

Soup's on and this week I am taking advantage of the bounty from my vegetable & herb garden. Thyme, tomatoes and mustard greens gathered to make one of my favorite comfort foods ... roasted tomatoes, garlic and mustard greens soup. I start by roasting two type of tomatoes, Romas, because of their meatiness and Camparis for their intensely deep, sweet tomato flavor, along with two garlic heads. After roasting, the tomatoes and garlic are simmered in a vegetable broth with vidalia onions, fresh thyme, and of course, the peppery bite of mustard greens. Comfort food at its best is right here waiting to be ladled into big deep bowls with a big, crusty, toasted baguette for dunking.




Serves 4 - 6

To roast the tomatoes:
Olive oil to drizzle
1 pound of Roma tomatoes
1 pound of Campari tomatoes
2 heads of garlic, cloves separated but not peeled
Salt & pepper to taste

Preheat oven to 350 degrees F