Sweet Love and Ginger

Soup/Stew

30 Minute Beef Stew

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This winter has been cold, like my face burns in the morning when I go to start my car, and my car doesn’t want to start because it’s so cold kind of cold. For this reason I am convinced that I have perfected all of my favorite soups this year. What is better in bitter cold negative temperatures than soup?
30 Minute Beef Stew

Stew might be the only acceptable answer to that question. I’ve gotten pretty good on the stew front as well if I do say so myself.

This recipe is a perfect example. It’s a basic beef stew, nothing fancy going on over here, except it can be done in 30 minutes. Yes I know slow simmering beef stew is the classic way to make it. I know we miss the wafting stew smell in the air after hours and hours of slow simmering, but truth be told I just don’t have all that time.
I have a job! I’m a dog mom! I have family that wants to see me and things to do. That’s just how it is. I don’t have all the time in the world to be standing by the stove, even though it’s probably the warmest spot to be right now, I just can’t do it. Thus this delicious compromise was born. It has all the wonderful flavor of the slow simmered version without all that time.

 

30 Minute Beef Stew

Random note: I also like to add frozen green beans at the end sometimes, because a meal is not complete without some green in it, and again I don’t always have the time to make a salad.

30 Minute Beef Stew
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1-2 tablespoons olive oil
  • 1 lbs top sirloin steaks cut into ½ inch pieces
  • 1/3 cup all purpose flour
  • Salt and pepper to taste
  • 1 yellow onion, peeled & diced
  • 2 cloves of garlic, minced
  • 2 celery ribs, diced
  • 1 cup baby carrots, halved
  • 2-3 large white potatoes, peeled and cubed
  • 3 cups of beef broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
Instructions
  1. In a large thick bottomed skillet heat the oil over medium high heat.
  2. Toss the meat in flour, salt and pepper and then add to the oil. Stir and cook for about a minute while the meat browns.
  3. Add the onions and cook for another 2-3 minutes or until the onions begin to brown.
  4. Add the garlic, celery, carrots. Cook for another 2 minutes before adding the potato, broth, thyme, and bay leaf.
  5. Bring to a boil and then reduce to a simmer. Cook, uncovered for 15 to 20 minutes or until the vegetables are tender.
  6. Remove the bay leaf, and adjust seasonings. Serves warm.

 

Panera’s Soba Noodle Broth Bowl with Chicken – Copy Cat Recipe

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Also, check out my new recipe for Panera’s Southwest Chicken Tortilla Bowl.

 

Panera’s Soba Noodle Broth Bowl with Chicken

I really like Panera mainly because fresh bread is amazing, but their paninis and soups are pretty great as well. They recently came out with these broth bowls, and let me tell you I am in love with them. I knew immediately I had to recreate something similar at home.

You guys, it was the best idea that I ever had.

These broth bowls are AMAZING!!

I have made the same basic thing about 10 or 15 times in the last couple weeks (ok maybe I’m exaggerating a little, but still I made them a lot).

Panera's Soba Noodle Broth Bowl Recipe with chicken

Also can we just take another minute to talk about the marinade on this chicken? I know I recently wrote a whole post about its wonder, but I just feel like it needs to be said again. It’s amazing!

Ok back to broth bowls here.

I really think there is nothing better for winter than a nice steamy bowl of soup, and I like that this recipe includes so many vegetables. It is hearty filling, and healthy. What more could you ask for?

The recipe looks way more complicated than it is, so don’t let it scare you. Looking at the ingredient list on Panera’s site had my head spinning so I did “dumb” it down a bit to make it way easier and more accessible for the home cook.

I would love it if you guys could try this recipe and let me know how you think it compares to the original. Please, please, please. It would mean the world to me!

Panera's Soba Noodle Broth Bowl Recipe with chicken

For those things that are hard to find in the grocery store: Yellow Miso, Sesame Oil, & Soba Noodles.

Panera’s Soba Noodle Broth Bowl with Chicken – Copy Cat Recipe

  • 2 Boneless skinless chicken breasts
  • ⅓ cup Lemon Pepper & Herb Marinade ((Link Below))
  • 2 tsp sesame oil*
  • ½ a small yellow onion
  • ½ cup sliced mushrooms (shitake, or cremini work nicely)
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 2 tsp sriracha plus more to taste
  • 1 medium carrot (peeled and julienned)
  • 4 cups chicken broth
  • 2 cups water
  • ½ cup yellow miso
  • 8 oz soba noodles
  • ¼ cup red cabbage (sliced thin)
  • ½ cup Napa cabbage (chopped)
  • 1 cup loosely packed fresh baby spinach
  • ½ tsp sesame seeds
  • 1 tsp chopped cilantro (for garnish)
  1. In a sealable container combine the chicken and marinade and toss to coat. Set aside to marinade for about 30 minutes (or overnight).
  2. Place the chicken on a preheated grill or sauté pan and cook, basting with leftover marinade for 8-10 minutes a side. When cooked through the chicken will be firm, opaque and when poked with a fork the juices will run clear.
  3. Remove from heat and set aside before cutting. Meanwhile heat oil over medium heat and sauté the onions and mushrooms, until they have begun to brown and caramelize, about 6 minutes.
  4. Stir in the soy sauce, brown sugar and sriracha until well combined.
  5. Add the carrots and cook for another minute before stirring in the broth, water and miso. Cook gently stirring until the miso has fully dissolved.
  6. Add in the cabbage and soba noodles and cook until the noodles are just tender, about 5 minutes.
  7. Stir in the spinach and ladle into individual bowls.
  8. Slice the chicken and place on top garnished with sesame seeds and cilantro to serve.

Find the Pantry Lemon Pepper & Herb Marinade Recipe here.

Similar Recipes:

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Evelyn’s Pasta from Cheesecake Factory

Pantry Lemon Pepper & Herb Chicken

Pantry Lemon Pepper & Herb Chicken

Panera’s SW Chicken Tortilla Bowl

7 Dumpling fillings and Wonton Soup with Vegetables Recipe

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Chinese New Year is next week and while we have already celebrated New Years a few weeks ago why not throw another celebration just because. I am a true believer that get-togethers are the thing that  gets most people through the dark winter months.
I absolutely love the concept of throwing a dumpling party having friends get together and make stuff is always a plus in my book! Aside from the lamb and pumpkin, vegetarian and dipping sauce in the aforementioned link here a bunch more awesome dumpling fillings:
Shrimp
Sesame Chicken
Pork & Ginger
Curried Beef
Tofu
The cool part about a dumpling party is that there is about a million ways to serve dumplings. They can be steamed, pan fried, deep fried,
baked or boiled, so there is something to suit everyone. While I love fired dumplings, especially dipped in duck sauce I especially love wonton soup.
Typically when you order wonton soup from the usual Asian take out service you get a flavorful broth packed with dumplings, and a few chives on top. For this recipe I wanted a few more vegetables involved, because um I love them?
Wonton Soup with Vegetables
The result was pretty much heaven. I suggest making this, even if you don’t throw the party. It’s worth all of the effort to hand wrap all those wontons!
Wonton Soup with Vegetables (Serves 6)
1 tbsp sesame oil
2 cloves of garlic, minced
1 tsp ground ginger
4 cups vegetable or chicken broth
1 carrot julienned
¼ cup peas
2 baby bok choy
3 green onions, sliced thin
About 36-40 wontons (I used this recipe)
 
Heat sesame oil over medium heat. Add the garlic and ginger
and sauté for 1 minute. Add the broth and carrots and bring to a simmer,
cooking for 3-4 minutes. Stir in the peas, bok choy, and green onions until
well combined and cook for an additional minute. Gently stir in wontons and
cook for another 2 minutes. Serve immediately.
Wonton Soup with Vegetables

 

Roasted Red Pepper Soup with Smoked Gouda

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This is a quick and easy recipe for roasted red pepper soup with a toast and smoked Gouda topping.
Roasted Red Pepper Soup with Smoked Gouda

Recently my friend Amanda and I went to The Whistling Tea Kettle in Troy, NY for a relaxing brunch. The Kettle is one of my favorite places. They have a wide array of amazing loose leaf tea as well as a wonderful menu of tea sandwiches, salads, tea breads, paninis, soups and more.

On this particular trip I ordered the roasted red pepper soup with smoked Gouda alone with a panini. You guys that soup was to die for! Like absolutely amazing. I knew that when I got home I had to recreate it.

On this particular day last weekend I decided to make this soup myself. I knew it would be super warming and comforting on this frosty weekend, but I wanted to dress it up a bit. I added beans, toast and even more cheese to the original recipe. I thought topping it with toast, cheese and putting it under the broiler, much like French onion soup would be an amazing touch. Well let me just tell you, I’m a genius and it was the best idea ever.

Roasted Red Pepper Soup with Smoked Gouda

While these additions definitely made it heartier I think this would still make more of a starter than a full meal. I think the strong flavor can be overpowering if it’s broken up with a nice sandwich or a salad.

Roasted Red Pepper Soup with Smoked Gouda
Prep time:
Cook time:
Total time:
Serves: 2 Servings
Ingredients
  • ½ tsp olive oil
  • 1 small shallot, minced
  • 1 (8 oz) jar roasted red peppers
  • ½ cup vegetable broth
  • ½ cup cannelloni beans, drained
  • 4 oz of cheese, separated
  • 2 slices of French bread, toasted
Instructions
  1. In a small sauce pan saute the shallot over medium high heat for 1-2 minutes.
  2. Drain the red peppers and place them in a blender with the shallots and blend until smooth. Pour the mixture back into the pan.
  3. Add vegetable broth, half of the cheese and the beans stir to combine. Cook until the cheese has melted and transfer to 2 oven safe bowls.
  4. Top with bread and cheese and place under the broiler for 5-6 minutes until the cheese is melted and bubbly. Serve immediately.


 

Red Pepper & Sriracha Chicken Kabobs

Red Pepper & Sriracha Chicken Kabobs

4-Cheese-Red-Pepper-Dip

4 Cheese Red Pepper Dip

Smoked Cheddar Mac & Cheese

Smoked Cheddar Mac & Cheese

 

20 Minute Chicken Noodle Soup

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20 Minute Chicken Noodle Soup

Did you survive? I know not everyone got all of last week off, however I did and getting up for work yesterday, aka the first Monday of the year was hard.

I persevered though and I have to say I’m a little excited to get back into the swing of things. I like routine, and I need that routine to make some new habits this year.

But we aren’t here to talk about goals today though, we are taking a break from that to talk about my second favorite soup (this one is my favorite, yes I know they are basically the same).

20 Minute Chicken Noodle Soup

Chicken soup is one of the best things ever especially this time of year. It’s not quite winter, but it’s not quite fall still, meaning that its damp, muddy, cold, and it seams like there are a million little illnesses flying around. Soup is comforting, healing and so perfect for this time of year.

This is my favorite version of the classic. It’s super quick and easy which makes it perfect for a weeknight meal, or a quick pick me up after a rough day. For me a delicious homey, and healthy soup followed by a steamy cup of peppermint tea is exactly thing to take away any stress.

I used whole wheat noodles to keep it clean, but regular egg noodles would work just fine as well. You could also use rotisserie or leftover cooked chicken as well, roughly 2 to 2 1/2 cups of shredded chicken will work  just fine, simple add it a minute or two after the egg noodles. If you do use store bought rotisserie chicken you may want to add any salt at the end because it can be high in salt content already.

20 Minute Chicken Noodle Soup
20 Minute Chicken Noodle Soup
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 lb chicken cut into bite size pieces
  • 1 tsp pepper
  • salt to taste
  • 6 cups, low sodium chicken broth
  • 1/2 lb whole wheat egg noodles
  • handful chopped parsley
Instructions
  1. Heat the oil over medium high heat, add in the onion, carrots, celery and cook for 1 minute, until the onion becomes translucent.
  2. Add in the chicken and continue to cook until it becomes opaque roughly another 2-3 minutes.
  3. Stir in the broth and noodles and bring it to a simmer. Cook for 5-6 minutes or until the noodles are tender.
  4. Stir in the parsley and adjust the seasonings before serving.

 

Similar Recipes:

Butternut Squash Soup
Winter Minestrone Soup
Panera-Soba-Chicken-Noodle
Panera Soba Noodle Broth Bowl