Ginger Soy Chicken Meatballs with Chinese Broccoli
With temperatures finally beginning to cool down, dinner table dishes are about to start getting a lot heartier. This dish of Ginger Soy Chicken Meatballs with Chinese Broccoli is the perfect mix of hearty and healthy.
The broth is full of flavor, just like the meatballs and the Chinese broccoli. I like it spicy so feel free to edit the spices out of your preparation.
Chinese broccoli, aka Chinese kale, is a bitter green with thick stems.
- 1/2 piece of ginger, minced
- 1 garlic clove, minced
- 4 scallions, sliced and divided into light and dark
- 12 oz. Chinese broccoli, cut into 1-inch pieces
- 12 oz. ground chicken
- 1 TBSP chili oil
- 2 TBSP soy sauce
- 1/2 tsp crushed red pepper (optional)
- 1 cup coconut milk
- 1 cup reduced sodium chicken broth
- Salt and pepper to taste
- In a large bowl, combine ginger, garlic, light scallion slices, chicken and soy sauce. Season with salt and pepper.
- Mix ingredients by hand until well combined, then form into roughly 10 one-inch balls. (Side note: Make sure you wash your hands after this step — we all know how nasty raw chicken is.)
- Heat the chili oil in a large pan over medium heat. When oil is shimmering, add the meatballs and cook until they’re browned on all sides (roughly 8-10 minutes).
- Transfer meatballs to a plate.
- Add Chinese broccoli to pan along with crushed red pepper. Saute broccoli four minutes over medium heat until it’s bright green.
- Add chicken stock and coconut milk to pan and stir to combine, scraping up brown bits from bottom of pan.
- Add meatballs, increase heat to high, and bring to a boil.
- Reduce heat to medium low and simmer everything for 5-8 minutes.
- Taste broth and add salt and pepper, if needed.
- Divide broth, meatballs and Chinese broccoli between two bowls. Garnish with dark scallions and serve.
Simmering all the ingredients.
The meatballs will hit you with a nice bit of ginger and soy and the broth should hit you with a nice heat from the chili oil.
Plus, the Chinese broccoli adds a nice crunch to the dish so you’ve just about got it all in one dish.
This recipe was adapted from Plated.com.
Tags: Chicken, Chinese Broccoli, Fall Dish, Garlic, Ginger, Healthy Dish, Hearty Dish, Meatballs, Scallions, Soy, Winter Dish
Sweet Potato and Andouille Soup
Down in Louisiana (and in the South, really) we love our pork products. So when my boss brought me some fresh andouille sausage and I picked up some Louisiana sweet potatoes from Hollygrove Market, I knew I had to make Sweet Potato and Andouille Soup.
The smokiness of the andouille pairs very nicely with the sweetness of the sweet potatoes. Add quite a bit of hot sauce and you’ve got yourself a great soup.
- 3 sweet potatoes
- 1/4 pound andouille sausage (plus more for garnish)
- 2 sticks of unsalted butter
- 3 TBSP sweet potato-habañero hot sauce (or your favorite hot sauce)
- 1 cup flour
- 1 red bell pepper, finely diced
- 1 white onion, finely diced
- 4 celery stalks, finely diced
- 1 pint heavy cream
- 6 cups scalded 2% milk
- Salt and pepper to taste
- Pepitas (toasted pumpkin seeds), for garnish
- Preheat oven to 375F.
- Boil sweet potatoes 10-15 minutes.
- While potatoes are boiling, pulse andouille in food processor to a nice crumble.
- Transfer sweet potatoes to oven and place directly on rack. Roast for an additional 10-15 minutes, let cool then peel and puree in food processor.
Impress your holiday guests with this recipe for Sweet Potato and Andouille Soup.
- In a large stock pot, saute celery, red bell pepper and onion in butter until vegetables are tender.
- Add flour and heat for 2 to 3 minutes, but do not brown.
- Add pureed sweet potatoes, hot sauce and diced andouille (saving some for garnish). Stir to mix.
- Add heavy cream, stirring to incorporate.
- Gradually add scalded milk, stirring constantly to desired richness.
- Season with salt and pepper, to taste.
- Ladle soup into bowls and garnish with cracked black pepper, crumbled andouille and pepitas.
Sweet Potato and Andouille Soup takes about 45 minutes from start to finish if your scald your milk in advance. I was skeptical that using scalded milk would improve the soup, but I have to say it does so skip that part at your own risk.
For the sweet potato-habañero hot sauce, I used the variety from Butcher here in New Orleans. It’s hands down one of my favorite hot sauces out there. You can by some here.
Tags: Andouille, Andouille Sausage, Celery, Louisiana, Onion, Recipe, Red Bell Pepper, Soup, Soup Recipe, Sweet Potato, Winter Recipe
Chickpea, Piquillo Pepper and Chicken Soup
Need a quick recipe for a busy weeknight? This recipe for Chickpea, Piquillo Pepper and Chicken Soup takes no time at all. The secret is using ingredients with lots of flavor, like hummus and piquillo peppers.
A perfect, creamy soup for Fall weather.
You’ll save a ton of time without sacrificing flavor. And it’s perfect for the upcoming (or already arrived) cold weather.
- 1 cup drained piquillo peppers, 1/4 cup cut into thin strips
- 2 cups reduced-sodium chicken broth
- 1 cup shredded rotisserie chicken
- 1/2 cup cooked rice (white or brown)
- 3/4 cups hummus
- 2 TBSP cilantro
- 1 tsp hot sauce
- Olive oil, for serving
- Salt and pepper, to taste
- In a food processor, puree the whole piquillo peppers, hummus and chicken stock until smooth.
This recipe uses very few ingredients.
- Transfer the soup to a Dutch oven.
- Add the chicken, rice and hot sauce, season with salt and pepper, then bring to a boil.
- Ladle the soup into bowls and garnish with olive oil, cilantro, sliced piquillo peppers and more hot sauce (if desired).
Four pretty simple steps, right? It’s not a backbreaking recipe by any means and the flavors are awesome for such a quick recipe.
I had no problem finding jarred piquillo peppers at my local grocery store, but if you can’t find them, roasted red peppers are a suitable substitution.
Tags: Chicken, Chickpea, Dutch Oven, Hummus, One Pot Meal, Piquillo Pepper, Quick Recipe, Soup, Soup Recipe
Butternut Squash, Chicken and Quinoa Stew
This recipe for Butternut Squash, Chicken and Quinoa Stew combines three of my favorite ingredients: Fall/Winter favorite butternut squash, chicken thighs and superfood quinoa.
This stew is full of flavor, nutrients and warmth. It’s a hearty stew perfect for cold weather and serving family style.
A healthy update on chicken stew
- 1 butternut squash, peeled, seeded and chopped into 1/2-inch pieces
- 4 cups reduced-sodium chicken broth
- 6 chicken thigh filets
- 1 TBSP olive oil
- 1 medium red onion, diced
- 6 garlic cloves, minced
- 2 tomatoes, diced
- 1 cup uncooked quinoa, rinsed
- 1/2 cup fresh cilantro, minced
- 1/2 TBSP chili flakes
- Salt and pepper, to taste
- In a large pot, steam the butternut squash until barely tender (about 10-12 minutes). Remove half of the squash pieces and set aside in a large bowl.
- Steam the remaining squash an additional 4-6 minutes. Mash this squash with a fork or potato masher then add to non-mashed squash in the bowl.
Parsley is pictured as the garnish, but I would suggest cilantro instead
- In a large Dutch oven (or saucepan), over medium-high heat, bring the chicken broth, some salt and pepper and chili flakes to a simmer.
- Add the chicken thighs, cover and cook until chicken is cooked through, about 12-15 minutes.
- Transfer the chicken thighs to a cutting board and let cool. Pour broth into a medium-sized bowl.
- Add the olive oil to the Dutch oven and return to the stove, reducing heat to medium.
- Add onion and cook, stirring occasionally, until onion is starting to turn brown, about 8-10 minutes.
- Add garlic and cook for an additional minutes, still stirring.
- To the Dutch oven, add the tomatoes and all the butternut squash. Stir to combine.
- Stir in reserved chicken broth and quinoa (make sure you’ve rinsed it). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
- Meanwhile, shred the chicken with a knife and fork on the cutting board.
- Stir the chicken into the stew and simmer, uncovered, to heat, about 5 minutes.
- Adjust seasoning as necessary.
- Stir in cilantro and serve.
Some of you smartypants may notice parsley is pictured in the dish in the photos I have. You’re correct, but honestly, I didn’t like the parsley in this dish so I replaced mine with cilantro and it was much much better.
This Butternut Squash, Chicken and Quinoa stew is the perfect meal for all those cold nights quickly approaching. Enjoy it with a nice glass of wine and some freshly baked bread.
Tags: Butternut Squash, Chicken Recipe, Chicken Stew, Chicken Thighs, Cilantro, Dutch Oven, Healthy Recipe, One Pot Meal, Quinoa, Recipe, Stew Recipe
Roasted Red Pepper Soup
Roasted red peppers are delicious no matter what dish you place them in (within reason). They’re great on sandwiches, pizzas, in salads, you name it. Another way they can be put to great use is in soup.
I chose to make a simple Roasted Red Pepper Soup that focuses on the peppers rather than other ingredients (like potatoes, carrots, etc.). To complement the red peppers, I used cream cheese to give the soup a nice creamy texture.
Be advised that you will need a broiler to roast the red peppers.
- 6 red peppers, cored, stemmed and halved
- 4 cups chicken stock
- 6 oz. cream cheese (I used reduced fat)
- 2 cloves garlic, minced
- 1 TBSP olive oil
- 1 onion, chopped
- 1 TBSP fresh thyme (plus more for garnish)
- Salt and pepper to taste
- Hot sauce (optional)
Roasted Red Peppers
- Set broiler to high.
- On a foil-lined baking sheet, place red pepper halves skin side up and broil for 15 minutes or until skin is nearly all blackened.
- Remove peppers from the oven and place in a large plastic bag (even Ziploc), seal and let steam for 10 minutes.
- Meanwhile, in large stockpot, saute onion and garlic with olive oil over medium heat until onions are translucent.
- Once peppers have steamed, puree the peppers and onion-garlic mixture in a food processor or blender. Work in batches if necessary.
- Return puree to stockpot and boil over medium until bubbling.
- Add cream cheese, fresh thyme and salt and pepper. Heat until bubbling and cream cheese is melted.
- Serve warm and add hot sauce if desired.
Red peppers are known for their antioxidants and nutritional benefits. This recipe can be healthier if you use low-fat or reduced-fat cream cheese.
If the soup is too runny, you can add more cream cheese to thicken it up or continue cooking until some of the chicken stock has reduced.
Tags: Food, Recipe, Red Pepper, Roasted Red Pepper Soup, Roasted Red Peppers, Soup
Chicken Noodle Soup Close-Up
The day I made this Chicken Noodle Soup recipe, I was recovering from a massive hangover. So I can officially state this is a great recipe to help cure/soothe a hangover.
It’s not the most traditional Chicken Noodle Soup — I added a few extra veggies. However, it came out well and it’s the perfect soothing meal for those days you just don’t feel like getting of the couch.
- 1 whole chicken (3-4 pounds)
- 1 medium red onion
- 4 carrots, chopped
- 3 celery stalks, chopped
- 5 oyster mushrooms, chopped
- 1/2 cup sugar snap peas, chooped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 package whole wheat spaghetti, uncooked
- 2 TBSP Cajun seasoning (like Tony Chachere’s)
- 2 bay leaves
- 1/4 cup cilantro, finely chopped
- 2 TBSP olive oil
- Salt and pepper to taste
- In a large stockpot, saute garlic and onion in olive oil for about 1 minute.
- Add in remaining vegetables, bay leaves, seasoning and chicken broth and bring to a boil. Reduce heat to simmer then place in whole chicken and cook, covered, for 1 hour.
- After 1 hour, remove chicken from pot and cut into small skinless pieces and add back to pot along with pasta. (If the chicken isn’t fully cooked, you can throw undercooked pieces back into the pot so don’t worry.)
Chicken Noodle Soup
- Simmer/boil until pasta is cooked.
- Remove soup from heat and serve, garnishing with fresh cilantro.
You can add whatever vegetables you want to this as Chicken Noodle Soup is a very versatile soup dish. Also, this is a great nutritious meal if you use reduced sodium chicken broth.
I garnished mine with fresh cilantro and served with fresh avocado and cornbread. The cornbread goes really well with the overall dish and the avocado adds a cool element to the hot temperature of the soup.
Tags: Chicken, Chicken Noodle Soup, Pasta, Recipe, Vegetables
Butternut Squash and Bacon Chowder
If you’ve seen some of my other recipes, you’ve probably figured out that I enjoy butternut squash. However, this is my favorite butternut squash recipe.
This is a very hearty soup that I think it restaurant-quality. In fact, a friend recently told me it was the best soup he’s ever had. I’m actually somewhat reluctant to share this recipe at all, but everyone should experience this dish at some point.
- 1 lb. butternut squash, cubed
- 1 medium onion
- 4 red potatoes
- 3 TBSP butter
- 2 cups chicken broth
- 1/2 cup milk (or cream)
- 4 slices thick-cut bacon
- 1 tsp paprika
- Salt and pepper to taste
- Preheat oven to 425F.
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and saute for a few minutes, stirring occasionally, until soft and translucent.
- Add potatoes, butternut squash and chicken broth. Bring to a boil then reduce heat to low, cover and simmer for 30 to 45 minutes.
- While soup is simmering, bake bacon on a foil-lined baking sheet until crisp.
- Remove soup from heat. Puree the soup with a blender (immersion or standard) or food processor until smooth.
Adding in the Bacon to the Butternut Squash Puree
- Add the milk (or cream) and bacon, then stir. Return soup to heat and warm over medium, but do not boil rapidly. Salt and pepper to taste. Serve.
I highly suggest baking the bacon. It will cook evenly and be crisp all around.
It’s no secret that bacon goes well with everything, but it goes really well with the butternut squash and potato base for this chowder. And I’m calling it a chowder because it’s thicker than most soups. Enjoy!
Tags: Bacon, Butternut Squash, Chowder, Soup, Soup Recipe
Curried Cauliflower Soup
If you’re looking for a soup recipe that has a nice kick, this Curried Cauliflower Soup is the perfect find. It’s creamy and light with lots of flavor. Top it with toasted almonds for a nice crunch.
I would categorize this as a Fall or Summer soup since it’s light, but utilizes cauliflower. It has a frothy texture to it which keeps it nice and light.
- 3 1/2 cups 2% organic milk
- 3 teaspoons curry powder
- 1 cup chopped red onion
- 1/4 cup almonds
- 3 cloves garlic, chopped
- 5 cups cauliflower florets (about 1 pound)
- salt and pepper to taste
- Preheat oven to 350F. In a medium bowl, toss almonds with 1 teaspoon milk and 1 teaspoon curry powder. Spread on to baking sheet and bake until toasted (6 to 8 minutes). Set aside.
- Meanwhile, heat 1/2 cup milk in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, about 10 minutes.
- Add cauliflower, remaining curry powder and milk, cover and simmer until cauliflower is very tender (about 30 minutes).
Boiling the Cauliflower
- Season to taste with salt, pepper and additional curry powder (if necessary).
- Working in batches, puree in blender until smooth. Transfer to bowl and garnish with toasted almonds before serving.
This is a very healthy recipe that avoids the use of cream so it’s not loaded with fat. You can also substitute skim milk to eliminate even more calories and fat. Making the substitution won’t sacrifice any of the flavor.
The spicy kick of the curry goes really well with the creaminess of the cauliflower. Serve it as a side with dinner or as an appetizer.
Photos courtesy of Miguel Solorzano Photography.
Tags: Cauliflower, Recipe, Soup, Soup Recipe