I was hunting for chickpea recipes a while ago to help me eat more lean protein, and I tried this one. I did not like the result. Then I ate some the following day, and it was delicious! The flavors just needed to marinate more. I took the recipe and cut it in half, because I was making an other giant vat of soup in parallel. This is a nice hearty one for winter, I made a pot on Sunday for the rest of the week.
Chickpea and Chorizo Soup
(originally from The Kitchn)
makes about 1 quart
6 ounces chorizo sausage, sliced
1/2 large white onion, chopped and thinly sliced
2 stalks of celery, chopped
6 cloves garlic, minced
1 tablespoons fresh thyme, minced
1/2 can chickpeas, drained and rinsed
1/2 can cannellini beans, drained and rinsed
2 cups chicken broth
1/4 cup white wine
2 teaspoons olive oil
Salt and pepper
I staged another upo squash battle, so stay tuned for another installment of the upo trials soon. But for now…
Here’s a first for the blog: a recipe trial based off a magnet! Specifically this one, which I bought from my home state long ago and always meant to use. With Autumn in full swing, the slight chill in the Pacific Northwest air puts me in mind of the Midwest Fall, with its brilliant, last-ditch burst of colors before the real cold sets in. With that, comes the impulse to make hot mulled cider (which I brought to spectate a Spartan Race the other weekend), and making tons of soup.
You will note there are some vague parts in this recipe, like, you can use 10 slices of bacon, OR and indeterminate amount of chicken. Continue Reading
My “roommate” sent me this recipe in an email, a pretty direct hint to try making it. Recipe from A Girl DeFloured
Total Time: 15 minutes
4 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves)
2 tsp butter
Pinch of salt and freshly ground black pepper
1/4 cup of chicken stock
Cut celery into 1-inch slices on the diagonal.
Heat butter in a large skillet over medium heat. Add celery, along with salt and pepper and cook until it starts to become tender.
Add broth, reduce heat to low, cover and simmer for ~5 minutes. Uncover and cook for about 5 minutes longer, allowing the broth to reduce and caramelize a bit.
Taste for seasoning and serve immediately, garnished with reserved chopped leaves.
Today’s Trial Recipe Rating: Novelty Rating: 2 of 5 stars Likelihood of Repeat: 20%
Turned out pretty tasty but I think I’d still rather have it with a protein like chicken, and maybe peanut butter. Cooked up fast, though! Lesson learned: I tried another portion of celery with chicken sausage, plus apple. The apple was definitely a mistake. The sausage was…never meant to be made with sage. Blegh.
What to do when your homegrown celery threatens to grow into a small, unchewable forest? Chop it all down, make celery chicken, (and take the rest to work). This is a combination I started around 2006 on one of those days when there wasn’t much left in the fridge and I thought, “what goes good with celery?” oh, peanut butter, of course..
Celery Chicken Sautee
Prep time: 5 min
Total time: ~Less than 30 minutes
3 shoots celery, chopped in small pieces for saute
2 boneless chicken breast (or chicken thigh, whatever you like), chopped for saute
4 Tbs peanut butter (extra crunchy pref.)
hot boiling water
5 dashes soy sauce
1 dash sesame oil
3 cloves garlic, minced
optional: toasted sesame seeds
optional: 1 tsp chili pepper flakes or 1/2 tsp chili powder
optional, but recommended if you have peanut butter without salt and sugar additives: 1 Tbs honey (or to taste)
optional to try: toast cashews and add.
Put chicken in a bowl with soy sauce, a little sesame oil, and garlic, mix around, let marinate for at least 10 minutes.
Heat saute pan on medium heat with a little olive oil until hot.
Saute chicken mixture (optional: and chili pepper flakes) until chicken looks half done, about 4 minutes. Meanwhile, Prepare the peanut butter sauce:
Dollop peanut butter in a cup with hot water per amount of chicken and celery, mix until it’s a relatively smooth sludge. Try to use as little water as possible, just enough to melt the mix.
In the pan, add celery (optional: and sesame seeds), pour peanut butter sauce on top and add a little extra soy sauce to taste/color, (optional: add honey) then cook until desired singed-ness in 5-8 minutes (do not cover), scraping sticky parts occasionally.
Add more soy sauce to taste if needed.
Serve atop brown rice.
Optional: add toasted cashews at end.
Today’s Recipe Rating:
Novelty Rating: 3.5 of 5 stars.
I may have been making variations for 10 years, but it should be new to you.. Likelihood of Repeat: 100%
So convenient as a fallback dish if you find old celery in your fridge, peanut butter in your pantry, and maybe have some frozen chicken hiding in the back of your freezer. Lesson Learned: It’s much easier to cut more even, thinner slices of chicken if you do so while it’s still partially defrosted. The thing that really makes this dish is just enough browning of the chicken, and then caramelizing of sugars in the peanut butter mixture as you saute (to get crunchy sweet stuff in the mix).