Tortellini Minestrone with Spinach and Garlicky Crouton

Tortellini Minestrone: If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider. In each bowl you have tender cheese tortellini, a silky spinach, and a broth that is so rich you might not think you can afford it.

Tortellini Minestrone with Spinach and Garlicky Crouton

Prepare your ingredients:

The first thing we do is prep ingredients, preheat the oven to 350°F.  Slice the baguette into 1⁄2- inch thick pieces, then tear into rough 1⁄4- inch croutons. Then we grate 2 large garlic cloves.

Tortellini Minestrone 11

Time to make garlicky croutons:

On a rimmed baking sheet, you toss bread with one tablespoon of oil, and half of the thyme sprigs. Then add half of the grated garlic and season lightly with salt.

Bake the baguette croutons until toasted, stirring only once. It should only take about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with the croutons.

Sauté aromatics:

Meanwhile, in a medium saucepan, let’s heat 1 tablespoon oil with remaining thyme sprigs and grated garlic with a pinch crushed red pepper. Cook over medium-high until you can smell the aroma.

Tortellini Minestrone Quote

Build soup:

Add beans and their liquid with 3 cups water and add both packets of vegetable broth concentrate. Let it simmer over medium heat until slightly reduced, wait about 10 minutes and then stir in tortellini and cook until it’s just right, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.

Finish soup and serve:

Add grated Parmesan and stir half of it into soup. Grab a bowl of soup and top with remaining cheese and garlicky croutons. Add a little crushed red pepper if you are feeling adventurous and enjoy your Tortellini Minestrone with Spinach and Garlicky Crouton .

Recipes header

Tortellini Minestrone with Spinach and Garlicky Croutons

If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

Ingredients

  • 1 mini French baguette
  • garlic use 2 large cloves
  • 1 ⁄4 oz fresh thyme
  • 1 ⁄4 tsp crushed red pepper
  • 1 can beans
  • 2 pkts vegetable broth concentrate
  • 1 pkg cheese tortellini
  • 3 oz baby spinach
  • 3 ⁄4 oz Parmesan
  • olive oil
  • coarse kosher salt
  • freshly ground pepper

Instructions
 

Recipe:

  • Prep ingredients: Preheat oven to 350°F. Cut roll into 1⁄2- inch thick slices, then tear into rough 1⁄4- inch pieces. Grate 2 large garlic cloves.
    Tortellini Minestrone 3
  • Make garlicky croutons: On a rimmed baking sheet, toss bread with 1 tablespoon oil, 1⁄2 of the thyme sprigs, and half of the grated garlic. Season lightly with salt and bake until toasted, stirring once, about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with croutons. Discard stems.
    Tortellini Minestrone 4
  • Sauté aromatics: Meanwhile, in a medium saucepan, heat 1 tablespoon oil with remaining thyme sprigs and grated garlic and a small pinch crushed red pepper. Cook over medium-high until garlic is beginning to brown, about 1 minute.
    Tortellini Minestrone 9
  • Build soup: Add beans and their liquid, 3 cups water, both packets of vegetable broth concentrate, and 1 teaspoon salt and bring to a boil. Simmer over medium heat until slightly reduced, about 10 minutes.
    Tortellini Minestrone 6
  • Finish soup: Stir in tortellini and cook until just tender, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
    Tortellini Minestrone 7
  • Finish & serve: Remove thyme sprigs. Grate Parmesan and stir half of it into soup. Ladle soup into bowls and top with remaining cheese and garlicky croutons. Garnish with remaining crushed red pepper if desired and serve immediately. Enjoy!

Please follow on Instagram and Pinterest

Spicy Pork Tenderloin with Apricot Chutney and Kale Salad

Moroccan-Spiced Pork Tenderloin with Apricot Chutney: Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits. The apricot chutney does double duty as part salad dressing and part condiment.

Preparing the pork:

It is very important for you to Pat the pork tenderloin dry. Than using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open the pork up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Now you rub Pork with 1 tablespoon of olive oil. Ras El Hanout is one of my favorite spices for pork loin, add to the pork also with 1⁄2 teaspoon salt and several grinds pepper.

Moroccan-Spiced Pork with Apricot Chutney 5

Making the chutney for spicy pork tenderloin recipe :

To take this spicy pork tenderloin recipe to the next level we need to make a nice chutney. Take you apricots and finely chop into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a nice boil. Turn down the heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.

Moroccan-Spiced Pork with Apricot Chutney 2

Time to Make the kale:

While chutney cooks lets take a few minutes to prep the Kale, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.

Time to finish off the spicy pork loin:

Heat 1 tablespoon oil in a heavy, skillet over medium-high heat. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots. It should take about 3 minutes per side watch closely. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.

Making the salad:

While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.

Its time to Finish & serve:

Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy

History of Moroccan Food

Morocco’s location on the northwestern edge of Africa, gives Moroccan cuisine a distinctive amalgamation of different cultures. The food prepared in this region reflects the influence of centuries of unique cultures who have called it home, and who brought commerce and trade to this region’s shores. 

Indigenous peoples, traders, invaders, immigrants, and colonizers have all played a role in the development of the local culture and dietary habits, as each brought new ingredients, cooking techniques and styles still influential today.

Over 2,000 years ago, the first known inhabitants were nomadic Berbers who first gave us the combination of ingredients still found in today’s Moroccan soups and stews.

When Arabs invaded this land in the 7th century, they brought with them new breads, cereals, grains, and spices, as well as the sweet and sour flavor pairings favored by the Persians like raisins with lentils or apricots in couscous dishes.

Cinnamon, saffron, dried ginger, cumin, and caraway as well as nuts like almonds and walnuts found their way into the marketplace.

Moroccan-Spiced Pork with Apricot Chutney 1

When the Moors arrived at Gibraltar from Andalusia in the 15th century, they brought with them new varieties of olives, oranges, and lemons, all of which are still staples in Moroccan cooking today.

Moroccan-Spiced Pork with Apricot Chutney 3

Moroccan food is specifically known for its barbecuing and grilling meat on skewers, known as kebabs, which the invading Ottomans brought with them during their 16th century conquest.

Recipes header
Moroccan-Spiced Pork with Apricot Chutney

Moroccan-Spiced Pork with Apricot Chutney and Kale Salad

Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 10 oz pork tenderloin
  • 1 tsp ras el hanout
  • 1 oz dried apricots
  • 1 bunch curly kale
  • 1 1/2 oz Parmesan
  • 1 oz roasted almonds
  • olive oil
  • coarse kosher salt
  • freshly ground black pepper
  • apple cider vinegar or red or white wine vinegar
  • sugar

Instructions
 

  • Prep pork: Pat pork tenderloin dry. Using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Rub all over with 1 tablespoon oil and season with ras el hanout, 1⁄2 teaspoon salt and several grinds pepper. Set aside until step 4.
  • Make chutney: Finely chop apricots into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
  • Prep kale: While chutney cooks, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
  • Cook pork: Heat 1 tablespoon oil in a heavy, medium skillet over medium-high. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots, about 3 minutes per side. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
  • Prep salad ingredients: While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
  • Finish & serve: Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy!

Please follow on Instagram and Pinterest

Shrimp lettuce wraps

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap999

HOW TO MAKE SHRIMP LETTUCE WRAPS

Place the lightly sautéed shrimp on crisp lettuce leaves along with sticky sushi rice, chopped peanuts, and freshly torn mint for a light-as-air dinner that will have you on cloud 9.

Thai Shrimp Lettuce Wrap Recipe 28

The reason why i love this recipe is because of how easy it is to make. The first step is something every person can do cook rice. Place rice in a small saucepan or pot. Add 1 cup water and 1⁄2 teaspoon salt and bring to a boil.

Thai Shrimp Lettuce Wrap Recipe 8

Once the water is boiling reduce heat to low, cover and cook until rice is tender. it will take 15 minutes. Check every 5 minutes and stir to make sure the rice doesn’t stir. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.

The next step is to prep ingredients. Chop the ends of the shallot, halve, peel and thinly slice. Slice half of the Fresno Chile, remove stem and seeds. Make sure to cut the Chile in slim slices.

Next take a lime and Juice. A worth while investment is a Manual Citrus Press Juicer. Makes it so much easier to squeeze a lemon or a lime. I personally can not eat peanuts but if you are able just roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper and you are all prepped.

Key to this meal

To add that something special to this meal we need to make a tasty sauce. In a medium bowl, combine fish sauce, lime juice, 2 tablespoons of warm water, and 1 tablespoon sugar. Mix until the sugar is dissolve.

The final steps are sauté́ aromatics and cooking the shrimp. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile and sauté́ until shallots are softened and golden brown, about 3 minutes

Add shrimp and cook, stirring, for 1 minute. Last but not least add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm.

Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves.

Today’s quote is by Confucius. He was a Chinese teacher, editor, politician, and philosopher of the spring and autumn period of Chinese history. The philosophy of Confucius, also known as Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, and sincerity.

Thai Shrimp Lettuce Wrap Recipe Quote

Wine Pairing for Thai Shrimp Lettuce Wrap

Sangiovese

Body and Tannins: medium to full bodied, tannic

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”

Pairs Well With: soy and teriyaki sauces

Thai Shrimp Lettuce Wrap Recipe 29

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.


Recipes header
Thai Shrimp Lettuce Wrap Recipe 8

Thai Shrimp Lettuce Wrap Recipe with Mint, Sushi Rice

Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 512 kcal

Ingredients
  

Ingredients:

  • 5 oz sushi rice
  • 3 oz shallot
  • 1 Fresno chile
  • 1 lime
  • 1 oz cocktail peanuts
  • 1 romaine heart
  • 10 oz US Gulf shrimp
  • 1⁄2 oz fish sauce
  • 1⁄4 oz fresh mint
  • coarse kosher salt
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable or safflower

Instructions
 

The Recipe:

  • Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
  • Prep ingredients: Trim ends from shallot, then halve, peel and thinly slice. Thinly slice half of the Fresno chile, remove stem and seeds (save rest for own use). Juice lime. Roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper.
    Thai Shrimp Lettuce Wrap Recipe
  • Make sauce: In a medium bowl, combine fish sauce, lime juice (about 2 tablespoons), 2 tablespoons warm water, and 1 tablespoon sugar. Stir to dissolve sugar.
    Thai Shrimp Lettuce Wrap Recipe 1
  • Sauté́ aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile (or less depending on heat preference) and sauté́ until shallots are softened and golden brown, about 3 minutes
  • Cook shrimp: Add shrimp and cook, stirring, for 1 minute. Add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm and cooked through, about 1 minute more.
  • Assemble & serve: Line shallow bowls with lettuce leaves. Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves. Use lettuce leaves to scoop up filling, if desired, or eat with knife and fork. Enjoy!
    Thai Shrimp Lettuce Wrap Recipe 8

Video

Notes

Allergens Fish (1), Peanuts (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Vietnamese Pork Chop

Vietnamese Pork Chop with Rice Noodle and wine pairing

The best thing about Vietnamese cuisine is that it’s full of flavor. They have mastered the 5 distinct types of flavors: spicy, savory, sweet, sour, and bitter. This dish combines a perfect harmony of flavors to create a vibrant and uber flavorful dish. But before you get started check out the below tips to help you cook the perfect pork chop.


3 Tips for the perfect pork chop

Tip number 1: There are a couple of ways to season pork chops. You can use a little salt and pepper to season them, or you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting to salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: After you finish cooking your pork chop, transfer it to a separate plate. Tent with foil, and let the meat rest for five minutes. If it’s going to take you that long to get everything else ready for dinner, don’t even sweat it. This is a great way to let the meat finish its cooking process and pack in those amazing flavors.


3 mistakes you can make when cooking pork:

Do not trimming the fat: A good pork chop will have a nice little layer of fat around the edges leave it. This makes for a tastier piece of meat. Instead of cutting it off, use your tongs and stand the chop on its side in the pan while cooking and get that fat browned and crispy.

Do not not using a meat thermometer: One of the most important things to have when cooking pork is a simple meat thermometer. Nothing ruins a pork chop more than over cooked meat or nothing will ruin your stomach than undercooked meat. Undercooked pork carries the risk of foodborne illnesses, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it’s around 135 degrees, and then transfer it to a cutting board and the residual heat will bring it to the USDA’s recommended 145 degrees.

Do not skip the ‘Rest’ Stage: Its key to let your pork rest once you get it on the cutting board. Even after it has reached the recommended temperature leave it alone. I recommend it to let it sit for 10 minutes. Cutting into the meat too early will allow all the flavorful juices to escape onto the board instead of getting redistributed into the meat. By giving the chops this necessary time allows the fibers of the meat to relax and soak up the yummy juices. Resulting in a tender, juicy pork chop.



Wine Pairing

Pork goes well very well with Grenache

Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together. Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork


Recipes header
Vietnamese Pork Chop

Vietnamese Pork Chop with Rice Noodle Salad

The best thing about Vietnamese cuisine is that it's full of flavor. They have mastered the 5 distinct types of flavors: spicy, savory, sweet, sour, and bitter.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Servings 2
Calories 690 kcal

Equipment

  • large saucepan
  • meat mallet (or heavy skillet)
  • colander
  • medium skillet

Ingredients
  

  • garlic use 2 large cloves
  • 4 oz pea pods
  • 1 oz fresh jalapeño
  • ¼ oz fresh mint
  • ¼ oz fresh cilantro
  • 1 lime
  • 12 oz boneless pork chops
  • ½ oz tamari in fish-shaped
  • 7 oz stir-fry rice noodles use half
  • kosher salt & ground pepper
  • sugar
  • neutral oil such as vegetable

Instructions
 

  • Prep ingredients: Bring a large saucepan of salted water to a boil. Peel and finely chop 2 teaspoons of garlic. Trim ends from pea pods, then thinly slice on an angle. Thinly slice jalapeño. Pick mint leaves from stems, discarding stems. Coarsely chop cilantro leaves and stems together. Squeeze 2½ tablespoons lime juice into a small bowl. Cut any remaining lime into wedges.
  • Marinate pork: Pat pork dry and trim any excess fat to ¼-inch. Pound pork to an even ¼-inch thickness. In a shallow bowl, combine tamari, ½ tablespoon of lime juice, 1 teaspoon of garlic, 1 teaspoon sugar, and ½ teaspoon salt. Add pork, turn to coat, and let sit until step 6.
  • Make dressing: In a medium bowl, combine remaining lime juice and garlic, 1 tablespoon sugar, and ½ teaspoon salt. Add 1 tablespoon of the sliced jalapeño (or more depending on heat preference).
  • Boil noodles: Return water to a boil. Add half of the noodles (save rest for own usand cook, stirring, until tender, about 6 minutes. Drain and rinse under cold running water. Shake off excess water, then cut noodles in half directly in the colander. Add noodles to bowl with dressing.
  • Cook pea pods: Heat 1 tablespoon oil in a medium skillet over high until shimmering. Add pea pods and a pinch of salt and cook until crisp-tender and charred in spots, about 2 minutes. Add pea pods to bowl with noodles and toss to combine.
  • Cook pork & finish salad: Scrape marinade from pork and pat dry. Heat 1 tablespoon oil in same skillet over medium-high. Add pork and cook, turning once, until charred in spots and cooked through, 5–6 minutes. Transfer to a board to rest. Slice pork, if desired. Add mint and cilantro to salad. Serve pork with salad, remaining jalapeños, and any lime wedges alongside.

Video

Notes

Allergens
Soy (1). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 690kcal, Fat 34.0g, Proteins 39.0g, Carbs 57.0g
Keyword asian, eat healthy, food, foodie, healthy eating, healthy food, pork, pork chops

You may also like these recipes

A Delicious Introduction to Black Pudding (Blood Sausage)
If you're looking for a unique and delicious way to start your …
Lemon-Marinated Grilled Pork with Greek Salad
There is nothing more American than pork chops. And there is nothing …
The Wonderfulness of Spam: 5 Fun Facts
Although I only eat it about once or twice a year, I …
Liverwurst You either like it or you hate it
Eating liverwurst is usually an acquired taste. A spreadable sausage, liverwurst is …

Please follow us on facebook

Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder? It is the absence of cream and the addition of tomatoes. What gives this dish that extra special touch is the sauté strained. The chopped tomatoes that adds concentrated flavor. The result is lighter, fresher, and more healthier. However, instead of traditional oyster crackers, we’ve added toasted garlic bread for dipping.

Tip for cooking Manhattan Fish Chowder

The hardest part of this dish is building the soup. Above all, Pay close attention to the ratios, add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper. Dont forget to bring it to a boil and bring to a boil. Next add potatoes, cover partially, and cook over medium heat until potatoes are just tender. Take a knife and pierce after 10 -12 minutes to she if cooked through. Don’t forget to salt and pepper for taste.

History of Chowder:

The origin of the word “chowder” can be traced back to the sixteenth century, in the English counties of Cornwall and Devon. In the dialect of the times, the word “jowter” was used to describe hawkers. Moreover fish-sellers, with later variants evolving as “chowder” and “chowter”.

Jasper White’s “50 Chowders” cookbook lists the first and oldest-known fish chowder recipe. Fish chowder was originally printed in the Boston Evening Post on September 23,1751. The herbs and spices used in this recipe show the typical 18th century English cooking style. The magazine American Notes and Queries, in 1890, noted that the dish was of French origin. In Canada, French settlers cooked a stew with clams and fish laid in courses with bacon, and sea biscuits.

You could say that Manhattan Fish Chowder , was started as a shipboard dish, thickened with the use of hardtack. Therefore, fish chowder was brought to North America by English and French seafarer immigrants from over 250 years ago.

Recipes header

Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder is the absence of cream and the addition of tomatoes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 780 kcal

Equipment

  • small saucepan
  • medium pot

Ingredients
  

  • 1 ciabatta roll
  • 1 can whole-peeled tomatoes
  • 2 oz celery
  • 1 medium yellow onion
  • garlic use 2 large cloves
  • 1 ⁄4 oz fresh thyme
  • 1 large russet potato
  • 1 clam broth concentrate
  • 12 oz pollock fillets

Instructions
 

  • Prep garlic bread: Cut ciabatta crosswise into 1⁄2-inch thick slices. Brush lightly with oil and arrange on a rimmed baking sheet.
  • Prep ingredients: Chop tomatoes in their can with kitchen shears before straining over a bowl; reserve liquid separately. Finely chop celery. Halve onion, then peel and finely chop. Peel 2 large garlic cloves and finely chop 1, leaving the other clove whole. Pick 1 teaspoon thyme leaves from stems for step 6; reserve remaining sprigs for step 3. Peel potato and cut into 1⁄2-inch pieces.
  • Sauté aromatics: In a medium pot, heat 2 tablespoons oil over medium-high. Add celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in chopped garlic, half of reserved thyme sprigs (save rest for own use), and a generous pinch salt and pepper, and cook until fragrant, about 1 minute.
  • Build soup: Add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper, and bring to a boil. Add potatoes, cover partially, and cook over medium heat until potatoes are just tender when pierced with a knife, 10 -12 minutes.
  • Make garlic bread: Preheat broiler with top rack 6 inches from heat source. Broil bread, turning once, until golden, 1–2 minutes (watch closely as ovens vary). Halve reserved whole, peeled garlic clove and rub it over cut-sides of toasted bread; sprinkle lightly with salt.
  • Finish soup & serve: Cut pollock into 1-inch pieces and add to soup. Cover and cook just until fish flakes easily, 2–3 minutes. Remove thyme sprigs and ladle soup into bowls. Sprinkle with reserved thyme leaves and pepper, and drizzle with olive oil. Serve with garlic bread on the side for dipping or crumbling over.

Video

Keyword chowder, cowder, fish, fish chowder, foode, foodie

Related Recipes:

Seared Salmon over Farro 91

Seared Salmon over Farro

Seared Salmon over Farro

I do love salmon… and this recipe adds a little different twist to your average salmon dish.

Plump medjool dates known for their rich, caramel-like flavor are a sweet surprise inside our hearty medley of farro and yummy sautéed vegetables.

Seared Salmon over Farro quote 11

A dollop of creamy, garlicky labneh (yogurt cheese) is the perfect complement to the lightly seasoned salmon dish.

You served the salmon on top of the farro and you have yourself a delicious dish.

Seared Salmon over Farro quote

For those who are new to the grain craze, farro is an ancient, high fiber, whole grain, sold dried, and prepared by cooking in water until soft.

People eat it plain, and often use it as an ingredient in salads, soups, and other dishes.

Recipes header

Seared Salmon over Farro

I do love salmon… and this recipe adds a little different twist to your average salmon dish.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 2

Equipment

  • large skillet

Ingredients
  

  • Ingredients:
  • 2 skin-on salmon fillets
  • ½ cup semi-pearled farro
  • 2 medium carrots
  • 2 medium garlic cloves
  • 1 large zucchini
  • 2 oz dried Medjool Dates
  • ¼ cup Labneh cheese
  • 1 Tbsp sherry vinegar
  • Olive oil

Instructions
 

  • Cook the farro: Fill a medium pot with water; add a big pinch of salt. Heat water to boiling. Once boiling, add the farro and cook, uncovered, for about 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
    Seared Salmon over Farro 1
  • Prepare the ingredients & make the garlic labneh: Wash and dry the fresh produce while ferro is cooking. Peel the carrots; thinly slice into rounds. Halve the zucchini lengthwise, then thinly slice crosswise. Combine in a bowl. Peel the garlic and finely chop. Using the flat side of your knife, smash the garlic until it resembles a paste or you can just use a zester. Next pit and roughly chop the dates. In a medium bowl, combine the labneh, half the vinegar, and half the garlic paste. Don’t forget to drizzle a little olive oil. Season with salt and pepper to taste.
    Seared Salmon over Farro 3
  • Cook the fish: Next pat the fish dry with paper towels and season with salt and pepper on both sides. In a medium pan heat 2 teaspoons of olive oil on medium heat until hot. Add the salmon, skin side up. Loosely cover the pan and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.
    Seared Salmon over Farro 4
  • Cook the vegetables: Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the prepared zucchini and carrots and season with salt and pepper. Cook on medium and stirring occasionally for about 4 to 5 minutes, or until slightly softened. Add the remaining garlic paste and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
    Seared Salmon over Farro 2
  • Finish the farro & serve your dish: Take the cooked farro, add the cooked vegetables, and chopped dates. Lightly drizzle olive oil over vegetable and farro. Stir to combine. Season with salt and pepper if needed. Serve the cooked fish over the finished farro. Top the fish with the garlic labneh.
    Seared Salmon over Farro 88

Video

Keyword salmon
Cilantro Chicken and Rice 10

Cilantro Chicken and Rice with a nice Pinot Noir

Cilantro Chicken and Rice

Mix spicy jerk seasoning, fresh cilantro, bell peppers, onions, and broth together with braised juicy chicken thighs and rice and you have a real crowd-pleaser. A flavorful Mexican stewed cilantro chicken and rice recipe.

First, we coarsely chop the onion; then do the same to the cilantro stems and leaves. Reserve 2 tablespoons of the chopped onion and some cilantro leaves for use later on. Then peel and chop 2 large garlic cloves and cut the green pepper into 1 inch pieces, removing the core and seeds.

In a blender, combine chopped cilantro, onion, and garlic to make a purée. Add broth concentrate, 1⁄2 teaspoon salt, and 1 cup water.

Cilantro Chicken and Rice 2

Pat chicken dry, and season all over with jerk seasoning and lightly dust with flour.

1 tablespoon oil in a medium pan on medium-high heat. Add chicken and cook, turning once, until golden, about 6 minutes total. Transfer to a plate.

Add peppers to pan and cook, stirring, until tender. It should take about 4 minutes.

Return chicken to pot, add sauce, scrape up any bits stuck to pan; bring to a boil. Cover simmer until chicken is tender and cooked through and sauce is thickened and flavorful, about 15 minutes.

Spoon rice into bowls; top with chicken and sauce. Garnish with cilantro leaves, onions, and lime wedges for color and Enjoy!


Tips for cooking chicken

Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home. 

Internal temperature is the best indicator for doneness: Typically you are told that chicken is safe to eat when its juices run clear, and the inside is no longer pink, and it registers at least 165°F in the thickest part of the meat. Checking the temperature is really the only solid method knowing when your chicken is fully cooked. If you keep cooking it past 165°F, the meat will most definitely dry out, so always use that as your best indicator.

When baking chicken breasts in the oven, dry-poach them: If you’re cooking  chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.


Wine pairing

What goes well with Chicken a nice Pinot Noir 

Chicken goes great with a lighter-bodied Pinot Noir because it tends to be more acidic; it is not overwhelmed by the chicken flavors and washes it down just right. Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is French word for pine and black. As a go to rule the lighter the meat, the lighter the wine.


Recipes header
Cilantro Chicken and Rice 8

Cilantro Chicken and Rice with Bell Pepper & Lime

Mix spicy jerk seasoning, fresh cilantro, bell peppers, onions, and broth together with braised juicy chicken thighs and rice and you have a real crowd-pleaser. A flavorful Mexican stewed chicken and rice recipe.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • blender
  • iron skillet

Ingredients
  

What you need

  • small bunch of cilantro
  • 1 large yellow onion
  • garlic use 2 large cloves
  • 1 large green bell pepper
  • 1 pkt broth concentrate
  • 1 cup of jasmine rice
  • 1 lb boneless skinless
  • chicken thighs about 4 thighs
  • 1 tbsp of jerk spice
  • 1 lime
  • coarse kosher salt
  • all-purpose flour
  • olive oil

Instructions
 

  • Prep ingredients Reserve a few whole cilantro leaves for step 6, then coarsely chop remaining cilantro stems and leaves. Trim ends from onion, then halve, peel, and coarsely chop. Very finely chop 2 tablespoons onion and reserve for step 6. Peel 2 large garlic cloves. Halve pepper, remove core, stem, and seeds, then cut into 1- inch pieces. 
    Cilantro Chicken and Rice 5
  • Purée sauce: In a blender, combine chopped cilantro, coarse-chopped onion, and garlic. Add broth concentrate, 1⁄2 teaspoon salt, and 1 cup water. (If using a pressure cooker: Combine chicken, sauce, peppers, jerk spice, and rice. Secure lid; set to 15 minutes on high. When done, turn off, and quickly release pressure, covering vent with a kitchen towel. Serve.) 
  • Make rice: If using the stovetop, rinse rice in a fine- mesh sieve until water runs clear. Transfer to a small saucepan and add 1 1⁄2 cups water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until water is absorbed and rice is tender, about 17 minutes. Fluff with a fork and let sit until ready to serve. 
  • Prep chicken: Pat chicken dry, then trim excess fat if necessary. Season all over with jerk seasoning and dust lightly with flour, tapping off the excess. 
  • Start braise: Heat 1 tablespoon oil in a medium pot or Dutch oven over medium-high. Add chicken and cook, turning once, until golden, about 6 minutes total. Transfer to a plate. Add peppers to pot and cook, stirring, until crisp-tender, about 4 minutes. 
    Cilantro Chicken and Rice 3
  • Finish & serve: Return chicken to pot, add sauce, scrape up any bits stuck to pan; bring to a boil. Cover partially, simmer until chicken is tender and cooked through and sauce is thickened and flavorful, about 15 minutes. Cut lime into wedges. Spoon rice into bowls; top with chicken and sauce. Garnish with reserved cilantro leaves, chopped onion, and lime wedges. Enjoy! 
    Cilantro Chicken and Rice 7

Video

Keyword boneless chicken, chicken thighs

You may also like these recipes

The Best Nashville Hot Chicken Recipe: Mouth-Watering and Crispy
Walk through this recipe to make the best nashville hot chicken at …
How To Make A Turkey For The First Time During Covid
With thanksgiving coming up, many of us find ourselves unable to go …
Creamy Tuscan Chicken with Sun-dried Tomatoes
How do you take plain ole chicken and turn it into something …
Game-Day Eats Delicious Game Day Food Recipes
Football food should be cheesy, delicious and fit for a crowd. But …
4 healthy sesame chicken recipe you will love
I don't know anyone who doesn't like a sesame chicken. So here …
Best Southern Fried Chicken Recipe
There is nothing better than fried chicken, authentic, bone-in fried chicken like …
Spicy Andouille Sausages 5

Spicy Andouille Sausage and Peppers wine pairing

Spicy Andouille Sausages and Grilled Pepper-Onion Potato Salad: This sausage and peppers recipe get a char-broiled fall upgrade. One thing I love is fusion recipes and this Italian-German mash-up is a great quick meal. We have grilled bell peppers and onions that are added to a mustard potato salad and served alongside snappy grilled andouille sausages.

The first thing we do is peel and cut the potatoes about a half an inch per piece. In a medium pot along with 1 teaspoon salt; cover with 1-inch of water and bring to a nice boil. Cook until tender should take no more than 8 minutes. Drain the water and put off to the side.

Then slice onion into 1⁄2-inch rounds, keeping slices intact because we are going to grill them. Quarter the pepper, remove core, and seeds.Take your grill pan and put it over high heat. Rub onion and peppers with olive oil.

Place on grill and reduce heat to medium high and cook until charred and tender.Make dressing by whisking vinegar, mustard, and 2 tablespoons of oil and add to potatoes, season to taste with salt and pepper, and toss gently to combine. Finally, grill the sausages until lightly charred all over, about 8–10 minutes.

Cut peppers into strips, and onion into quarters. Add onions, peppers, and chopped parsley to dressing and gently toss. Serve alongside sausages.


History of Sausage:

Sausage comes from the Middle English word sausige, that came from sal, Latin for salt. In France, they are called sausissons and in Germany, you might know it as wurst. In practice, sausagemaking was originally a method used to preserve meats, especially lesser cuts.

Who made the first sausage? The first sausages dates back to a region called Mesopotamia. Today we call that region Iraq, Kuwait and some of Saudi Arabia. The dominant culture within this region was the Sumerians. It is these guys who take credit for inventing the sausage at some point around 3100BC


Wine Pairing:

Gewürztraminer

Body and Tannins: full-bodied, bold

Gewürztraminer is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. In English, it is sometimes referred to colloquially as Gewürz, and in French it is written Gewurztraminer.

Pairs Well With These Foods: spicy dishes, German food, aged cheeses


Tips for cooking pork:

Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.

Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.


Recipes header
Spicy Andouille Sausages 5

Spicy Andouille Sausages and Grilled Pepper-Onion Potato Salad

This sausage and peppers recipe get a char-broiled fall upgrade. One thing I love is fusion recipes and this Italian-German mash-up is a great quick meal. We have grilled bell peppers and onions that are added to a mustardy potato salad and served alongside snappy grilled andouille sausages.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 1089 kcal

Equipment

  • large skillet

Ingredients
  

Ingredients

  • 8 oz Yukon gold potatoes
  • 1 large yellow onion
  • 1 red bell pepper
  • 1/2 oz fresh parsley
  • 1/2 oz red wine vinegar
  • 4 andouille sausages
  • 1/2 tbsp whole grain mustard
  • coarse kosher salt
  • olive oil
  • freshly ground pepper

Instructions
 

The Recipe:

  • Cook potatoes: Peel potatoes and cut into 3⁄4-inch pieces. Transfer to a medium saucepan along with 1 teaspoon salt; cover with 1-inch of cold water and bring to a boil. Cook until tender when pierced with a knife, about 8 minutes. Pour off the water and set pan over medium heat, shaking gently until potatoes are dry, about 1 minute. Remove from heat.
    Spicy Andouille Sausages 95
  • Prep ingredients: Meanwhile, trim ends from onion, peel, then slice into 1⁄2-inch rounds, keeping slices intact. Quarter bell pepper, removing stem, core, and seeds and press pepper to flatten slightly. Pick parsley leaves and coarsely chop; discard stems.
    Spicy Andouille Sausages 6
  • Grill vegetables: Preheat a grill or grill pan over high. Rub onion rounds and peppers all over with oil, add to grill and reduce heat to medium high. Cook, covered, until charred and tender, turning once or twice, about 8 minutes for onions and 10 minutes for peppers. Transfer to a plate. Reserve grill for step 5.
    Spicy Andouille Sausages 99
  • Make dressing: Meanwhile, in a large bowl whisk vinegar, mustard, and 2 tablespoons oil until combined. Add potatoes, season to taste with salt and pepper, and toss gently to combine.
    Spicy Andouille Sausages 92
  • Grill sausages: When onion and peppers are done, add sausages to grill or grill pan and cook over medium heat, turning until sizzling and lightly charred all over, 8–10 minutes. Transfer to a plate.
    Spicy Andouille Sausages 91
  • Finish and serve: Cut peppers into strips, and onion into quarters, separating the rings. Add onions, peppers, and chopped parsley to dressing and gently toss. Serve alongside sausages. Enjoy!
    Spicy Andouille Sausages 4

Video

Keyword SAUSAGE, SAUSAGE AND PEPPERS

You may also like these recipes

The Perfect French Bread Recipe
If you're looking to make some delicious French bread of your own, …
How to Make Perfect Homemade Pasta Every Time
The content above provides instructions on how to make perfect homemade pasta …
I’m Obsessed with Healthy California Breakfast Tacos: A Recipe
I'm obsessed with healthy California breakfast tacos. There's something about the combination …
5 Foods New York is Known For: A Guide to the Best of NYC Cuisine
Do you want to try the best food that New York has …
5 Boston Foods You Have to Try
Boston is a city with a lot of culinary traditions. If you're …
5 Foods New York is Known For: A Guide to the Best of NYC Cuisine
Do you want to try the best food that New York has …
5 Boston Foods You Have to Try
From New England clam chowder to baked beans and Boston cream pie, …
Umami Paste: The Next Big Food Trend in 2022
Umami paste is going to be a big food trend in 2022, …
The Best Nashville Hot Chicken Recipe: Mouth-Watering and Crispy
Walk through this recipe to make the best nashville hot chicken at …