Ground Lamb and Pearl Cous Cous Stew

Hi there my blog-loves!

I've been kind of MIA for the past few weeks. I'm sorry about that. This hiatus is just temporary, I promise. I have just been a busy little bee with work, and studying, and wedding planning and life in general. I am cooking though, I promise, and I am cooking things that I absolutely want to share with you!

Fall is my favorite time of year to cook, so expect me back in full force come mid-October. Although I will try to get a few tasty recipes to you between now and then, I can't make any solid promises. However, I will be posting some throwback recipes on my Facebook page to get us ready for fall--I'm talking all thing pumpkin, apples, warm casseroles, and delicious soups!

Be sure to like my Facebook page HERE  and share with your friends to keep up with those posts, as well as any new posts so you never ever miss a recipe!

Today I have a wonderful recipe for Ground Lamb and Pearl Cous Cous Stew. This stew is rich and warm, with rustic Middle Eastern flavors throughout every bite.

I absolutely love ground lamb and encourage you to give it a try in this recipe if you've never cooked with it before (previously here, here, and here on GSG and boy do they need new pictures!). It has a uniquely gamey taste that pairs well with tomatoes, cinnamon (seriously!), oregano and thyme.

This stew is a one pot meal--hooray--that comes together in just about 30 minutes. In my original vision, I would have made meatballs out of the lamb, but I didn't defrost my meat soon enough so I had to keep it ground. Turns out, it worked just as well as I could have hoped and made the meal come together that much sooner.

Cuddle up to a big bowl of this hearty stew and welcome the cool weather with open arms.

Potato and Ham Chowder {Lightened up!}

So that polar vortex was a whole thing, huh?! If we don't see temperatures that cold for a while, I really won't mind.

Soup, of course, was the perfect meal to defrost after the walk home from the subway. As we already know, I am soup crazed! I love making new pots of chowder whenever possible.

On Christmas Day (flashback!) I made Cory and I a Dr. Pepper glazed spiral ham (a laPioneer Woman!). Now, the thing about spiral hams is that it is basically impossible to find a reasonably-sized ham for a small crowd. So, let's just say that there were a few pounds of ham in our freezer for a while.

Thanks to this Potato and Ham Chowder recipe, I have finally used up the last big piece of ham! Should we have a party? If you ask me, this soup IS the party. Rich, potato soup loaded up with sweet corn, salty ham, crunchy celery and leeks. Don't be shy -- top a big, warm bowl of this chowder with a little grated cheese and chopped chives!

I lightened up this soup by using 1% milk and thinning it out with a little low sodium chicken broth. So, although not totally guilt free, I think we should definitely serve ourselves a second bowl.

Extra bonus--this is a ONE POT DINNER! My favorite!

Broccoli Cheddar Soup

A part of me thinks I should start off this post by apologizing for the amount of cheese, butter, and milk that is in this soup. But now I'm thinking otherwise.

You know how Panera's broccoli cheddar soup is, more or less, the best broccoli cheddar soup out there? Well, when a severe craving set in for broccoli cheddar soup yesterday, I decided that it was time to try and whip up my own. Mostly because it was ONCE AGAIN snowing in Boston and I realized that this soup may be the last soup this season! It had to be a good one.

My Broccoli Cheddar Soup recipe is packed with two types of cheddar cheese (mostly because I was indecisive and didn't know which one would be just right. Turns out having both was a big win). I went with a traditional yellow sharp cheddar, and I also grated up a generous amount of extra sharp white cheddar for an added kick. I really liked the color and smoothness of the yellow cheddar along with the bite and body of the white cheddar. Mostly, I just love cheese.

A large onion is diced and sauteed in a touch of olive oil to begin. I will never start any soup without an onion, the flavor is unmatched. 

Next, a thick roux is made in the soup pot by vigorously whisking together a stick of unsalted butter (wee!) with 1/4 cup of flour. Allowing this mixture to thicken will ensure that your soup is creamy and dreamy all the way through.

Of course, this is a cream-based soup so a few cups of milk join the party next. A part of me really wanted to use skim or lowfat milk, but I was worried it wouldn't thicken up as nicely as the whole milk does. So I went with whole milk this time and boy was this soup rich. I would imagine, though, that everything would still taste  amazing if you swapped in a low or non-fat milk.

2 cups of each cheese is grated and thrown into the pot. This may seem excessive but since CHEDDAR is in the name of the soup, I had to be sure that we were slapped with it's cheesy goodness. A big bunch of chopped frozen broccoli and grated carrots are in the wings waiting to go for a cheese bath. They get stirred in along with 1 cup of chicken broth.

I cooked the soup, simmering on low, for about 30 to 45 minutes until thick and the vegetables were very soft and tender. As it cooked, it did get thicker so I would gradually add in more chicken stock a cup or so at a time until I felt it was just right. You can play with the stock measurements below until it suits you!

The final verdict: this soup completely satisfied my cravings for Panera's broccoli cheddar. It wasn't quite as thick, but I liked that it felt much more like a soup than a cheese dip. The broccoli and carrots flavor up the soup beautifully as they cook, complimenting the cheeses in a way that will definitely keep you coming back for seconds. Warm and flavorful comfort food was just what we needed to melt away that extra bit of snow that was dumped on us. I highly suggest you try out this soup before soup season is over...or hell, just make it any time of year. It's THAT good.

Chicken Tortilla Soup

This chill in the air doesn't seem to want to go away. In order to combat that chill, I will continue to make soups--and delicious soups at that.

I tend to give in to what other people say are the trends of the time. Not sure why that is, but doesn't everyone have a desire to be trendy? I mean, I bought an iPhone when it was only in it's second generation. I wear chambray shirts and big statement necklaces. I've been trying to experiment with bold lipsticks. I drink almond milk here and there. There's a good chance I'll be drinking an extra-hot triple grande skinny vanilla latte once or twice a week. Whatever, guys. I'm not embarrassed. 

I feel like, in the soup world of trendy, Chicken Tortilla Soup is up there on the "things it's cool to eat right now" list. 

Well, since it's totally in right now, I knew I had to try my hand at this soup. It has all the elements of an amazing meal...it's kind of like a taco and a soup combined. TWO OF MY FAVORITE THINGS!!

This Chicken Tortilla Soup is so delicious that leftovers didn't even last a day around the apartment. It is colorful both in the way it looks but also in taste. It has just the right amount of spicy and earthy goodness. Yellow corn adds a natural sweetness while black beans are creamy and rustic. A little bit of crunch from celery seals the deal on texture. Rich, hearty, warm, flavorful--who said 20 degree weather can't be fun?!

It's pretty simple to pull this meal together. We start with chopped sweet onions and celery, cooked in a large pot until soft and translucent.

Lean chicken breast is cut into cubes then seasoned with a Mexican blend (taco seasoning would also work). I browned the chicken right in the same pot as the vegetables, which helps get the spiciness of the Mexican blend distributed throughout the whole pot of soup. Yum!

From here, a can of rinsed black beans, 2 cans of cream of chicken soup (not condensed*), 1 can low-sodium chicken broth, and 1 can of fire-roasted tomatoes are stirred into the pot. I added about a cup of frozen corn and a couple of tablespoons of fresh chopped cilantro before bringing the pot to a boil.

The soup is then covered and simmers for about 30 minutes; this is when all the flavors are getting to know each other and blending together to make a big pot of deliciousness.

While the soup simmers, I prepared the garnishes--which, in a way, are the most important part of the soup. Three corn tortillas, sliced into strips, get baked at 375 degrees until crispy and golden brown on the edges.

These get broken into pieces, about an inch long. I definitely suggest making your chips out of the corn tortillas -- they are a little more sturdy than the flour tortillas. Plus the get crispier and have a better texture in the soup.

An avocado is cut and diced. The avocado is an amazing way to cool down the palette from the spiciness in the soup. The flavor isn't too strong, but the slight sweetness is just divine.

A little extra cilantro and freshly grated sharp white cheddar cheese wrap up this party. Because, I mean, why not?

Once the soup is ready, season with salt and pepper to taste. Add extra black pepper or Mexican seasoning if you really like a spicy bowl of soup.

Finally, it's time to eat! Line the bottom of each bowl with a few pieces of tortilla. Add a couple of generous ladle-fuls of the soup, then top with the cheese, avocado, cilantro, and more tortilla pieces. Feel free to allow each person to add more cheese or tortillas if they please.

This soup was a home run. I will definitely be keeping it in my dinner rotation for a good while. I hope you will, too!

Sweet Potato Lentil Soup

I have this problem where I hate being hot in the summer and I hate being cold in the winter. If it weren't for spring and fall, I'd be miserable year-round. Thank you, spring and fall. Keep being you.

Boston is a cold and windy city during the winter months. This is no secret, and I knew the challenges that were before me when I decided to move here.

I bought heavy duty snow boots, big fluffy ear muffs, a down coat, wool socks, and lots of scarves. Consider it my cold city survival kit. It helps on the surface. I can actually bear to go outside for more than a few seconds.

When I come inside, however, it is this soup that warms me to my core and restores order in my universe.

So, let me first tell you guys about my mom. She's a great lady. Really supportive and all that jazz. But when she asked me what I was cooking, and I told her "Sweet Potato Lentil Soup!" She responded, without missing a beat:

 "Ewwwww what! Lol...Can't even imagine lentils with sweet potatoes." That's verbatim. 5 w's in her "ew."

Please don't be like my mother. Try this soup, it's SO good. (And good for you!)

A bit of chili powder and generous amounts of cracked black pepper give a little extra spice in the back of your throat, while sweet potatoes and toasted coconut adds sweetness and depth. A dollop of Greek yogurt and fresh ginger root give this soup tang and body. Sweet and spicy: yet another match made in heaven.

It's all quite simple really. We start by preparing our vegetables. Diced onion and celery, peeled and diced sweet potatoes.

The veggies go into a pot with melted butter to soften. Season with salt and pepper.

Add in a clove of garlic and a generous amount of grated ginger. Chili powder is stirred into the vegetables along with a whole bag lentils.

Then the liquids go in--chicken or vegetable stock and water. Let the soup simmer away until the potatoes are soft and the lentils are tender.

In the meantime, coconut flakes get toasted in a 350 degree oven until slightly browned and crispy on the edges. Amazing!

To serve, ladle the soup into big bowls and add a dollop of plain non-fat Greek yogurt. Swirl the yogurt into the soup and sprinkle coconut flakes on top! This meal is so filling and comforting, and the flavors are out of this world.

Cheesy Corn Chowder

In the early days of Gas Stove Girl, I shared a "lightened up" and super simple creamy corn chowder. It had all the basics that a great corn chowder should have -- bacon, cream-style corn, whole corn kernels, condensed potato soup, cubed potatoes. It's a delicious soup and I make it regularly.

Now that it is getting SUPER chilly in Boston (possibly SNOW FLURRIES in the forecast?! Say it isn't so!) I find myself frequently craving the warmth of a big bowl of soup.

And because I love cheddar cheese, I find myself frequently craving cheddar cheese.

...There is so much wrong with me. Just go with it. There is a cheesey soup recipe at the end of this musing.

The punchline: I decided to dizzy up my original corn chowder recipe by adding in some shredded cheddar cheese and playing around with some other measurements.
 

It's still not COMPLETELY sinful, considering how rich this soup turned out to be. So if comfort is your name, this Cheesy Creamy Corn Chowder is most certainly going to be your game (is that a saying? It sounds like it might be. Or some variation on a colloquialism?)

Beef Barley 'Stoup'

There are few things I love more than a big blanket, a comfy couch, the Food Network, and a warm bowl of soup. If it were socially acceptable to do this every day, I would. I'd be really good at it, too.

I'm pretty much an expert couch potato. Not to say I don't stay active, because I do. I'm just saying that my delusional fantasy would be kicking back and relaxing from morning to night.

In any couch-slouching situation, one must have a heart-warming bowl of goodness on hand. I just love soups. Tomato soup, chicken noodle soup, potato leek soup...for me, no food is more comforting.

This week, my soup of choice turned into more of a stew because it is quite rich and hearty. It wasn't as thick as a stew, however. So, as Rachel Ray says, this mixture of a stew and a soup can affectionately be known as a "stoup."

Beef Barley Stoup is a great marriage of beef barley soup and a traditional beef stew. With a little help from the grocery store, the stoup tastes like it's been simmering all day (even though it comes together in about 60 minutes!) Whenever you feel like you need a big bear hug, try pulling together a pot of this stoup--it'll have you warm and comforted in no time!

Turkey Pumpkin Chili

Pumpkin is so hip. It’s like the chambray of the food world. Everyone wants to get on the pumpkin bandwagon.

Hey, I won’t lie. I’m on it too. I’m loving it.

Last week I went all sweet on myself and made dark chocolate and walnut pumpkin cookies. I brought them to work and they were gone in a flash. Whether people were just being nice or if they really enjoyed them is a mystery, but I think it was the latter. They were super yummy. I’m being a good daughter and bringing my mother home some of these treats this weekend…go me!

Well, a few nights ago, I wanted to go all pumpkin overload again but I also didn’t want to bake. My poor Crock Pot has been collecting dust the past few months…the dog days of summer didn’t have me craving stew or chili or anything of that nature.

So, are you ready for the kicker? We are going to bring our love of pumpkin together with our love of our Crock Pots, and we are going to call it Pumpkin Chili.

I decided that a Turkey Pumpkin chili would work best…turkey is more mild than ground beef and so I was able to get a little crazy with the other flavors that went into the dish.

Because this is a Crock Pot meal, you can guarantee this is super simple and also super delicious. If the reality of fall hasn’t hit you yet, give this chili a try—it will have you dreaming of foliage and jack-o-laterns!

Quick Barley and Chicken Chili

It was a cold and rainy winter night in Boston. I needed something that would warm the heart and soul. Something that screamed COMFORT FOOD! Something that I could make after getting home from work at 6 that wouldn't require hours on the stove.....

It was a challenge I was willing to accept when I came upon a recipe on the back of my Quaker Quick Barley box. It's a Quick Barley and Chicken chili, and it promised slow cooker taste in 30 minutes! I went right to the super market and picked up the remaining ingredients I didn't have. I immediately got to work on dinner when I got home and let me tell you...this did NOT disappoint my cravings! Not only did it literally take 30 minutes, but I only had to use one pot and one spoon to prep the dinner! This is every working cook's dream.

So here's what you need for Chicken and Barley Chili, adapted from Quaker:
1 can diced tomatoes
1 jar of medium heat salsa
1 can low or no fat chicken broth
3 cups water
1 cup quick barley
1 tablespoon chili powder
1 package of Perdue Short Cuts oven roasted chicken bites
1 can whole kernel corn
1 can beans (optional)
Cheddar Cheese and Sour Cream on top

And here's what you do (be prepared...this is SO easy!!)
In your 6 quart soup pot, combine the diced tomatoes, salsa, chicken broth, water, barley, and seasonings. Stir and bring to a boil.

Let me quickly be honest about my seasonings and salsa. I did NOT use chili powder. Cory and I don't love spicy foods, so I decided to make it a little more flavorful by subbing the chili powder with some Lawry's seasoned salt and garlic powder (simply eye-balled and adjusted during cooking). However, in order to keep some of that true chili style, I decided on medium heat salsa. If you are using the spicy stuff, I'd maybe recommend mild salsa (unless you're a serious heat seeker, then ramp it up however you like!)
Ok. So your first ingredients are in the pot and boiling. Cover the pot and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
In the meantime, grab your chicken. Now, if I may, these Purdue Short Cuts are God's gift to the working cook. Not only are they great on a salad or in a wrap, but any recipe that calls for the chicken to be cooked ahead of time BEGS for these bad boys. This chili was no exception. I didn't even need a knife. I took the pieces of chicken and just roughly ripped them apart. Many of them shredded a bit and this was just awesome! Season with salt and black pepper.
After 20 minutes of simmering, add in the corn, chicken, and beans if you please. Take a quick taste and adjust any seasonings. Stir and again bring to a boil.

Lower the heat and again cover and simmer for about 5 to 10 minutes. Once the barley is tender and the chili starts to thicken up, you are ready to eat!
Serve with shredded cheddar cheese and a small dollop of sour cream.

This was my first time trying this meal, and to be perfectly honest I cut out the recipe and added it to our recipe box. There is nothing fancy, homemade, or labor intensive about this chili. But on a cold work night, when I didn't want to spend hours in the kitchen and wanted that comforting meal -- this was perfect. Anyone can pull this off! You are really using the grocery store's help here and there is NOTHING wrong with that. Plus, it is a great change up that is a bit lighter and more nutritious! (That is, until the cheese...)