Main Dishes – Page 20 – The Pajama Chef

Cream of Broccoli Soup with Cheese

October 9, 2013April 6, 2015 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from January 12, 2012… though it isn’t snowing here in Tennessee–far from it, I have been thinking about soup A LOT lately. I wanted to make this soup, looked for it on my blog, and realized I hadn’t yet posted it back after Today’s Housewife disbanded. So, here it is–for you and for me. Enjoy! 🙂

I love hot soup on cold nights. Though I am not the biggest fan of snowy, icy weather–that is literally just accumulating outside my door at this very moment, I am quite fond of the comfort foods that make up winter eats. Most people think that comfort food equals lots of fat, sugar, and calories. I don’t think it has to. Comfort food is all about flavors that are familiar and welcoming, and oftentimes that can be accomplished with less of the “bad” stuff when combined with the herbs and other seasonings or offset by loads of vegetables. Soups are one of my favorite ways to enjoy my favorite “comfort foods” and flavors without sacrificing nutrition. They are also a great way to warm up on cold nights. Here are links to two of my favorite soups that I have previously shared on my blog… as well as a new one for today.

Lasagna Soup… spinach, tomatoes, beef, noodles, and plenty of cheese to make things happy! This is a must make.

Turkey, Black Bean, and Sweet Potato Chili… a new take on an old classic.

And last but not least, Cream of Broccoli Soup with Cheese. This soup does not disappoint. It is plenty creamy and cheesy to feel indulgent, but is also filling without feeling heavy, thanks to the use of fresh broccoli, skim milk, and flavorful Swiss cheese.

Cream of Broccoli Soup with Cheese [from Rosemary Perry, Lafayette Journal and Courier]
click to print

Ingredients:

2 cups chicken broth
2 medium heads fresh broccoli, chopped [can also substitute 2 (10 ounce) packages frozen chopped broccoli]
1 tablespoon onion, minced
1 bay leaf
1/4 cup butter
1/4 cup flour
generous amount coarse ground black pepper
2 cups skim milk
1 cup cubed Swiss cheese

Directions:

Place chicken broth, broccoli, onion, and bay leaf in 3 quart saucepan. Bring to a boil and then reduce heat to low. Simmer, covered, for 5 minutes or until broccoli reaches desired tenderness. [I like to leave it with a little bit of bite so that the rest of the cooking doesn’t make it mushy.]

Meanwhile, in a small saucepan, melt butter then stir in flour and pepper. Cook for 1 minute, always stirring. Gradually add milk, always stirring to make a smooth sauce. Remove from heat.

Remove bay leaf from broth and slowly stir sauce into broth. Add cubed cheese. Heat gently on low until cheese melts.

Time: 30 minutes.

Yield: 4-6 servings.

Chicken, Main Dishes, Recipes, Sauces

Sweet ‘n Spicy Apple BBQ Chicken & Slaw

September 23, 2013September 26, 2016 Sarah

Ben and I are big barbecue fans. Seriously, major barbecue fans. It’s one meaty dish we can both agree on. Ben loves a good brisket or pulled pork while I’m more partial to chicken but occasionally can be swayed to a more “hearty” meats. In our four years’ of married life, we’ve enjoyed barbecue in many, many ways… at restaurants, homemade, semi-homemade, and store-bought. Homemade has always been the best, because seriously. Indiana. Not exactly a state renowned for its barbecue. BUT wait. I just realized that my homemade might not be quite as good as what’s available locally anymore. Even though this homemade Sweet ‘n Spicy Apple BBQ Chicken & Slaw is pretty darn fabulous.

Why, you ask? Because Ben and I are moving down south! To Nashville, Tennessee. On Friday! As in, later this week. Ahhhhhh. [Cue frantic packing… because who is ready to go any sooner than they have to be? Not me. Ha!] Now, I know that the politics of barbecue, or barbeque, or BBQ, or whatever you call it run deep, and vary by region, cooking method, etc. And I realize that true barbecue connoisseurs might not consider this “real” barbecue because it’s made in just an hour or so, in the oven. To them I say “bah.” Or rather, Ben says “bah.” I just say it’s good. It’s sweet, spicy, and utterly addicting. If I do say so myself, adding an apple to the chicken as it cooks was an utterly genius move.

Speaking of moves, we’re moving because I accepted a position earlier this month at a university library in Nashville. It’s been a crazy few weeks of packing, finding a new apartment, trying to sublet our current apartment, saying goodbye to friends and family and our favorite local Bloomington spots, and a myriad of other details… some fun and others not so fun. But we are so excited for this new adventure. There’s no one I’d rather share it with than this guy!

Ben is simply the best. 🙂 As is this barbecue. If you make it, don’t forget the slaw. It’s the perfect tangy, crisp accompaniment to the sweet ‘n spicy chicken. Kinda like I am to Ben. Or he is to me? I’m not quite sure that comparison is valid, but my mind is muddled from all this packing. So there you have it. Our big move, aka the reason I haven’t been blogging much lately. I have a few posts scheduled over the next couple weeks so I shouldn’t disappear for long, and then once we are settled and have the kitchen ready to go, things should be back to normal here. 🙂 If you have any Nashville recommendations, be sure to send ’em my way. Have a great week! Enjoy!

one year ago… 1970s Style Tacos
two years ago… Honey-Lime Fruit Salad
three years ago… Sweet and Spicy Blueberry Pork

Sweet 'n Spicy Apple BBQ Chicken & Slaw

Servings: 4-6
Time: 2 hours
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Ingredients:

for the chicken

2 tablespoons extra virgin olive oil
1 small onion, diced
1 small apple, chopped
3 cloves garlic
2 pounds chicken thighs
6 ounces BBQ sauce of choice [I used a local Spicy Apple BBQ Sauce, but for something similar you could use this recipe]
freshly ground black pepper
extra sauce for serving

for the slaw

2 cups red cabbage, chopped/shredded
2 cups green cabbage, chopped/shredded
1 small apple, diced
1 stalk celery, diced
2 stems basil, leaves torn [~ 1/4 cup]
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon maple syrup
a couple dashes Sriracha
freshly ground black pepper

Directions:

Preheat oven to 325 degrees.

Heat olive oil over medium heat in an oven-proof Dutch oven or pot with tightly fitted lid. Add onion and apple and cook until softened, about 5 minutes. Then add garlic and cook for another minute. Add chicken and BBQ sauce and toss to coat. Season with pepper. Remove from heat, cover, and place in oven for 90 minutes.

Meanwhile, make the slaw. Toss together cabbages, apple, celery, and basil. In a small bowl, whisk together mayonnaise, vinegar, lemon juice, maple syrup, and Sriracha. Pour dressing over cabbage mixture [you may not need it all] and season with pepper to taste. Cover and refrigerate until ready to serve.

When chicken is done cooking, shred with two forks carefully in the pot, or remove to a cutting board to shred. Return chicken to pot and then serve with slaw and extra BBQ sauce as desired.

Note: For more tender chicken, reduce heat to 200 degrees after it has fully cooked and leave chicken in oven, covered, for another hour. The chicken is still delicious after 90 minutes but it does shred a little easier later on.

Main Dishes, Recipes, Soups

SRC: Pumpkin Coconut Soup

September 9, 2013May 6, 2015 Sarah

It’s no secret that I love pumpkin, and since it is now September, it is perfectly acceptable to bake and cook with pumpkin as much as humanly possible! Right? 🙂 Though I must say that while I love pumpkin so so much, it’s a bit odd to use when it’s 90 degrees and 90% humidity outside. That’s why I was so excited last month when it started to get a bit chilly. See, I was assigned to Leigh’s refreshing, classy blog, Chit Chat Chomp for this month’s edition of the Secret Recipe Club, and I couldn’t get this Pumpkin Coconut Soup out of my head!

Leigh writes from Melbourne, Australia and her recipes and photography [and travel accounts!!] are absolutely to die for. I just have to make this Coconut Mint Syrup Cake asap. I actually planned on making it this month as well, but just ran out of time. Alas, this Pumpkin Coconut Soup is totally worth its own post.

I’ve made pumpkin soup before, and have even made a pumpkin-based stew, but this soup is so unique! Aside from the usual suspects like garlic and onion, this pumpkin soup is spiced with fresh ginger, coconut milk, and shredded coconut for some warm notes. The soup is kinda Thai-reminiscent, and though it is simple and comes together in less than 20 minutes, is very sophisticated. Leigh calls it “luxurious” and I would have to agree.

I should note that I took these photos before pureeing the soup with my immersion blender. At first I didn’t think that step was necessary, but after trying a few bites, realized it really was… I think it was the shredded coconut that did it. No matter though–this soup is a wonderful gateway to fall. Be sure to come back to The Pajama Chef often… more pumpkin recipes are in the works! 🙂 Thanks, Leigh, for the first pumpkin recipe of the season. 🙂 Absolutely delicious!

one year ago… Iced Tea with Ginger-Mint Simple Syrup
two years ago… Pumpkin Granola
three years ago… Tropical Granola

Pumpkin Coconut Soup [from Chit Chat Chomp]
click to print

Ingredients:

29 ounces pumpkin puree [or 3 cups fresh pumpkin, diced]
1 onion, diced
2 cloves garlic, peeled
1 walnut sized piece fresh ginger, peeled and finely chopped or grated
1/2 cup shredded coconut
32 ounces vegetable or chicken stock
15 ounces lite coconut milk
salt and freshly ground black pepper to taste

Directions:

Combine pumpkin, onion, garlic, ginger, coconut, and stock in a large saucepan. Bring to a boil then simmer, covered, until heated through, about 5 minutes.

Add coconut milk, then puree soup with an immersion blender, or carefully with a blender or food processor. Season with salt and pepper to taste, and simmer for another 3-4 minutes or until hot.

Time: 10 minutes.

Yield: 4-6 servings.

Be sure to check out other recipes from other SRC members here today too! 🙂

Main Dishes, Pasta, Recipes

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables

August 26, 2013August 27, 2013 Sarah

I’ve tried so many non-basil pestos this summer. It has been absolutely great! Though I love love love this kale pesto, I think I have found a new favorite… and it’s really fun. This pesto is made from two of my favorite herbs and my favorite nut. Already sounds like a winner, huh?

Mint, parsley, and pistachio. YUM! It’s pretty much the most awesome combination ever. Though I can’t take credit for it [Cooking Light wins here], I can take credit for the addition of some fun summer vegetables. Tossing tomatoes, zucchini, and red bell peppers in with a herby, nutty pesto make this dish SO filling and incredibly flavorful. Mint is an herb that I love to use in iced tea and the occasional fruit salad, but I loved how it worked in this fresh, savory pasta.

Topping everything off with some asiago cheese is highly recommended too, but I won’t cry if you use Parmesan instead. Asiago is just my ultimate cheese pick though! Normally I have a 50/50 track record with “topping” dishes off with whatever suggestion a recipe makes, but it’s essential to this dish since the pesto doesn’t include cheese. I almost added some but decided not to once I gave it a taste. Totally unnecessary with all the fresh flavor in that pesto. Hope you try this pasta out before the summer’s up. I know I’ll be making it again soon!

one year ago… Peaches and Cream Pancakes
two years ago… Roasted Tomato Sauce
three years ago… Cran-Oat Muffins

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables [adapted from Cooking Light]
click to print

Ingredients:

1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/4 cup unsalted, shelled dry-roast pistachios, plus 4 teaspoons for sprinkling [divided]
1/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 large clove garlic
4 tablespoons extra virgin olive oil, divided
6 ounces dried fettuccine [or 9 ounces fresh fettuccine]
1 cup cherry tomatoes, halved
1 small zucchini, sliced [about 1 cup]
1 cup red bell pepper, chopped
1 ounce freshly shredded Asiago or Parmesan cheese

Directions:

Bring a large pot of water to boil.

In a food processor, combine mint, parsley, 1/4 cup pistachios, salt, pepper, and garlic. Pulse several times to combine, then stream in 3 tablespoons olive oil, scraping the sides if necessary.

Cook pasta to al dente according to package directions.

While pasta is cooking, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add zucchini and peppers and saute for 3-4 minutes until soft. Add tomatoes and heat until pasta is ready.

When pasta is fully cooked, return to pot and toss with pesto. Add vegetables and toss again, then serve with cheese and pistachios.

Time: 30 minutes.

Yield: 4 servings.

Linked up with: Tuesday Talent Show.

Main Dishes, Pasta, Recipes

Creamy Shells and Yogurt

August 20, 2013August 21, 2013 Sarah

A few years ago, I made Avocado Soup. It was a cold, gazpacho-esque soup made with yogurt, avocados, and seasonings. Hardly any liquid and served cold, it has gone down in history as one of the most disgusting things I’ve ever served for dinner. Nowadays I would have revamped it as a dip or a sauce, but four years ago it just went in the trash. And with it, my desire to use yogurt as anything more than something to eat with granola or occasionally in baking.

With that history of yogurt as a dinner ingredient, it came as a surprise to me when I saw this Creamy Shells and Yogurt recipe online and decided to make it. I know warm yogurt sounds weird, but hear me out. This is totally not what you think. Here, Greek yogurt makes a surprisingly delicious rich pasta sauce when combined with eggs and cheese.

As the sauce comes together, it is almost reminiscent of a rich macaroni and cheese. It is truly one of those dishes that you just have to taste to truly understand.

The eggs, cheese, and yogurt come together to make a tangy sauce that tastes rich while being actually pretty light, but the true star of the sauce are fresh herbs and lots of lemon zest. I used lemon thyme and mint for my herbs, but you could use whatever you have on hand. I think parsley, basil, oregano, or any of the usual suspects would work perfectly–but do try the minty lemon combo if you can. It is divine! For a little extra something-something I added some kale to the mix. You know how I love my kale!

Everything about this dish screams summer, and even though I only made this pasta a couple weeks ago, I’m craving it so badly now and am wondering if I can justify dirtying up the {clean} kitchen at 10:30 pm just for a small bedtime snack. Of yogurt pasta. And this after making Pumpkin Soup for dinner and telling Ben how I just cannot WAIT for apple picking, apple cider, pumpkin chocolate chip mini muffins, and all the joys of fall [which do NOT include football, thankyouverymuch. That’s Ben’s department.]. I am so seasonally confused. I want it all, summer and fall. But most of all, I want a big bowl of Creamy Shells and Yogurt. It is totally a bright and cheery summer comfort food. I am sooo glad to have tried this pasta–hope you will too!

a year ago… Oatmeal Buttermilk Bread
two years ago… Chorizo and Potato Tacos
three years ago… Taco Casserole

Creamy Shells and Yogurt [adapted from Big Girls Small Kitchen]
click to print

Ingredients:

12 ounces shell pasta
8 ounces plain Greek yogurt [whole or 2%]
3 eggs, beaten
1/4 cup mint, chopped + more for garnish
1 teaspoon lemon thyme, chopped
3 green onions
zest of 1 small lemon
1 ounce Mozzarella, shredded or cubed + more for serving
1 large handful kale [~1.5 cups]
freshly ground black pepper
crushed red pepper
salt

Directions:

Bring a large pot of water to boil, then add shells and cook to al dente.

Meanwhile, whisk together yogurt, eggs, mint, lemon thyme, green onions, lemon zest, and Mozzarella. Wash kale, remove thick stems, and tear into small pieces.

When pasta is ready, drain and reserve ~ 1/2 cup cooking water. Return pasta to pot and stir in kale. Then add 6 tablespoons water to yogurt sauce and whisk well to temper egg. Pour yogurt sauce over pasta and kale and stir vigorously to coat. Keep stirring until Mozzarella melts, then season to taste with peppers and salt as desired. Serve with additional mint and cheese as desired.

Time: 20 minutes.

Yield: 3-4 servings.

Linked up with: What’s Cookin’ Wednesday.