Name: Roasted Tomato, Shallot, and Garlic Soup with Croutons
Cuisine: Soup
Ingredients: 3 lbs tomatoes, any variety you like. Roma tomatoes would be fantastic; 10 cloves garlic, peeled; 1 red bell pepper, de-seeded and sliced into strips; 2 shallots, peeled and halved; 1/2 fresh basil; 2 cups chicken stock; 1/2 cup half and half (optional); 1/3 cup olive oil; Kosher salt; Freshly ground pepper; For the croutons, you can use prepared or make your own

Soup

Roasted Tomato, Shallot, and Garlic Soup with Croutons

On the menu tonight, Roasted Tomato soup!

I’ve been in the mood for a nice bowl of tomato soup and grilled cheese sandwich, but I wanted to take it a step up from a canned tomato soup. SO, I decided to make my own soup. Holy smokes, it turned out fantastic!

There wasn’t anything complicated about this recipe. You can use whatever type tomato you like, but if you use anything larger than cherry tomatoes, I’d recommend at least halving them. Put the tomatoes, shallot, and garlic on a sheet pan and roast. When the timer goes off, let everything cool for about 10-15 minutes and put in your blender. That’s the most complicated part of the process – not bad right? The key is use fresh everything. It calls for basil, use fresh if you can.

The next time you’re craving a bowl of tomato soup, I hope you’ll try this recipe!

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Roasted Tomato, Shallot, and Garlic Soup with Croutons

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Roasted Tomato, Shallot, and Garlic Soup with Croutons

Ingredients

3 lbs tomatoes, any variety you like. Roma tomatoes would be fantastic
10 cloves garlic, peeled
1 red bell pepper, de-seeded and sliced into strips
2 shallots, peeled and halved
1/2 fresh basil
2 cups chicken stock
1/2 cup half and half (optional)
1/3 cup olive oil
Kosher salt
Freshly ground pepper
For the croutons, you can use prepared or make your own

Instructions

Pre-heat oven to 400 degrees

Prepare the tomatoes by halving them (if you use grape tomatoes, don't bother halving them)

Smash and peel the garlic cloves

Cut the shallots in half and peel

De-seed and slice the bell pepper

Drizzle the tomatoes, bell pepper, shallots, and garlic with olive oil, then liberally season with Kosher salt and freshly ground pepper

Put in the oven for 40 minutes

When the timer goes off, remove from the oven and let cool for about 15 minutes

Working in batches, put about half the veggies in the blender and blend until very smooth

Transfer the blended veggies to a pot

Once all the veggies have been blended and put in the pot, add the chicken stock

Stir to combine

Bring to a boil, then reduce to a simmer for about 10 minutes

If using the half and half, add and stir it in now

Serve with croutons on top

Notes

A grilled cheese would go really good with this soup.

November 23, 2024 By Patrick Dulmage

Chicken/ Soup

Jalapeño Lime Chicken Soup

On the menu tonight, Jalapeño Lime Chicken Soup.

Tonight, I wanted to make a Mexican dish that didn’t have a ton of cheese and tortilla chips. Since it’s cooling off I thought soup would be nice. I wanted Mexican food, but something lighter and without a lot of cheese.

This soup goes together so quickly and easily, it will easily make it in to your regular rotation for meals. I used boneless, skinless chicken thighs, but you could rotisserie chicken to save some time.

If you want a hearty and tasty bowl of soup, I hope you’ll try this Jalapeño Lime Chicken Soup. Let me know if you make it!

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Jalapeño Lime Chicken Soup

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Jalapeño Lime Chicken Soup

Ingredients

2 Tbsp extra virgin olive oil
2 jalapeños, ribs and seeds removed, minced
1/2 of a red onion, minced
4 cups water
1 teaspoon Kosher salt (more as needed)
1 lb boneless skinless chicken thighs (or chicken breast)
2 14-ounce cans white beans, drained (canellini or great northern)
1 16-ounce jar salsa verde
Juice of 2 limes
Fresh cilantro, sour cream, and shredded cheese for serving

Instructions

Pre-heat a large pot over medium heat

Add the olive oil, onion and jalapeno. Cook 3-5 minutes until soft and translucent.

Add the water and salt. Bring to a boil.

Add the raw chicken. Cover and cook for 5-10 minutes.

Remove the chicken, set aside to cool.

Add the white beans and salsa to the pot. Simmer for 30 minutes

Shred/chop the chicken and add it back to the pot.

Just before serving, squeeze the juice of one lime into the pot.

Cut the remaining lime into wedges for serving.

Add the salt; taste and adjust as needed.

Serve with fresh cilantro, sour cream, and shredded cheese.

November 3, 2024 By Patrick Dulmage

Chicken/ Soup

Homemade Chicken Soup with Matzo Balls

On the menu tonight – Homemade Chicken Soup with Matzo Balls!

Who doesn’t love a bowl of hot chicken soup? In this version, it takes some time because I made the stock from scratch and then the soup. It takes some time but in the end it is SO GOOD!

When it’s getting cold outside, fire up the stove and make a big batch of homemade chicken soup!

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Homemade Chicken Soup with Matzo Balls

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Homemade Chicken Soup with Matzo Balls

Ingredients

Chicken Stock:
Bones from 1-2 chickens (when I get a rotisserie chicken, roast a chicken, I always save the bones in the freezer)
1-2 onions, quartered
1-2 carrots, quartered
2-3 Tbsp chicken powder / chicken bouillon
2-3 Tbsp dry dill
2-3 Tbsp parsley
2-3 garlic cloves, smashed
8-10 whole peppercorns
Enough water to cover the bones
Soup:
2 quarts of chicken stock
2-3 lb cooked shredded chicken (you could use chicken you used to make the stock, rotisserie, leftovers)
1 carrot, diced
1/2-1 small onion, finely diced
1-2 stalks celery, diced
4-6 sprigs dill, finely chopped
2-4 sprigs parsley, finely chopped
Matzo Balls:
1 1/4 cup matzo meal
2 1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp granulated garlic
5 large eggs, 2 whole, 3 separated
1/4 cup melted chicken schmaltz or vegetable oil
1/4 cup minced onion
1/2 tsp dill, dry or finely chopped fresh

Instructions

Chicken Stock:

Pre-heat the oven (YES, the oven) to 350 degrees

Add the chicken bones, onion, and carrot to a large sheet pan

Roast for an hour

Transfer the ingredients from the sheet pan to a large stock pot (I used a 12 quart pot) along with the rest of the ingredients

Bring to a boil, then reduce to a low simmer (lowest setting on your stove)

After about 30 minutes, skim any scum from the top with a spoon and repeat every 10-15 minutes for the first hour

In the second hour, check on the half hour for any add'l scum

Let it continue to simmer for at least 4 hrs, 6-8 hours is even better. (add some hot water if the bones aren't submerged)

Strain the stock to another pot, let cool, and put in the fridge overnight

Carefully scrape the schmaltz (chicken fat) from the top (consider saving this, it's a DELICIOUS fat to cook with)

Transfer to containers and put in the fridge or freezer. But for this recipe, put the pot back on the stove and bring to a simmer

Soup:

Bring the chicken stock to a simmer, add the vegetables, and herbs

Start making the matzo balls, see below

Simmer about 30 minutes

Add the matzo balls to the soup

Simmer an additional 25-30 minutes depending on the size of the matzo balls you made (make sure they are cooked through)

Add the shredded chicken and simmer another 3-5 minutes

Serve and enjoy!

Matzo Balls:

In a large bowl, combine the matzo meal, salt, baking powder, baking soda, and granulated garlic

In another bowl, whisk the 2 whole eggs and 3 egg yolks along with the chicken fat, onion, and dill

In yet another bowl, whisk the 3 egg whites with an electric mixer until you get stiff peaks

Stir the chicken fat mixture in with the dry ingredients, mix to combine

Gently fold in the egg whites thoroughly - no streaks

Cover the mixture with plastic wrap and refrigerate at least 20 minutes (you can make these ahead of time)

Prepare a baking sheet with non-stick cooking spray

Remove the matzo ball mix from the refrigerator

Using an small scooper, scoop out enough mixture for about a 1" ball (they puff up, so be careful how big you make them)

Repeat the scooping process until you have used all the mixture

October 14, 2023 By Patrick Dulmage

Chicken/ Soup

Coconut Curry Chicken Soup

On the Menu Tonight – Coconut Curry Chicken Soup!

Today was definitely a soup kind of day, cloudy, chilly, and gloomy. To warm up, I decided to make this Thai inspired chicken soup. I made a similar coconut chicken soup a while back, but it didn’t have curry in it. This soup has three types of curry, red, yellow, and green. It sounds like it would be spicy, but it wasn’t hot at all – despite the red pepper flakes I added. If you wanted to spice it up, you could add some jalapeno, and / or some Thai chilies.

While this soup was great as I made it, you could also serve it over rice or noodles. I hope the next time you want to make a pot of soup, you will try my Coconut Curry Chicken Soup!

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Coconut Curry Chicken Soup

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By Patrick Dulmage – Serves: 8-12

Coconut Curry Chicken Soup

Ingredients

2 Tbsp olive or vegetable oil
2 Tbsp unsalted butter
1 Red bell pepper, sliced in thin strips, then cut to 1 in lengths
1 Vidalia onion, diced
3-5 cloves of garlic, minced
3 Tbsp ginger, minced or sliced very thinly
8 ounces mushrooms, Cremini, Shitaki, or Button would be great
3 Tbsp green curry paste
3 Tbsp red curry paste
2 yellow curry bouillon cubes
8 cups chicken stock, low sodium
2 14 oz cans coconut milk
1 1/2 Tbsp Fish sauce
2 Tbsp brown sugar
1/4-1/2 tsp crushed red pepper flakes
3 cups cooked and shredded chicken (rotisserie chicken is great)
1/4 cup freshly squeezed lime juice
2 green onions, sliced
1/4 cup chopped cilantro
1 - 2 limes cut in to wedges for garnish
Kosher salt and Freshly ground pepper to taste (make sure to taste it before adding any salt)

Instructions

Prep the vegetables first to make sure you can drop things in quickly.

In a large heavy pot, over medium heat, add the oil and butter

Add the onion and cook until translucent

Add the curry pastes and stir to combine

Add the red bell pepper, mushrooms, garlic, stir to combine

Cook about 5 minutes

Add the chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken

Stir to combine, cover and lower to a simmer for about 15-20 minutes.

When ready to serve, add the lime juice, green onions, fresh black pepper, and cilantro, give it one last stir

Taste and adjust seasoning as needed

Serve with lime wedges on the side

November 12, 2022 By patrickdulmage

Seafood/ Soup

Tom Yum Soup with Shrimp

On the menu tonight – Tom Yum Soup with Shrimp! I went outside my comfort zone on this one. I don’t know how many times I’ve eaten out and had Tom Yum Soup and loved it. But, I have never made it – until now. First, I don’t eat a lot of soup. Second, since it’s a Thai soup, I was anticipating it to be difficult to make.

It was so easy to make this soup, and inexpensive too. The secret to this soup are two things, the Tom Yum paste, and the pre-made broth. I used a combination of seafood broth and vegetable broth to give it a little bit more depth in the flavoring. There aren’t a lot of ingredients, so quality really counts in the ingredients.

It only took about 30 minutes from start to finish to make this soup. You’ll never get take out that tastes as good as this soup in the short amount of time it takes to make. If you like Thai soup, or are adventurous to try Thai, please make this soup.

Some of the ingredients may not be regular pantry pulls. For your convenience, I’m including some links to some of the harder to find ingredients. Let me know how your version turns out!

Tom Yum Paste – https://amzn.to/3y6I5zu

Kaffir Lime Leaves – https://amzn.to/3OP7PGr

Fish Sauce – https://amzn.to/3y7048I

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Tom Yum Soup with Shrimp

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Thai

By Patrick – Serves: 4

Prep Time: 5 minutes – Cooking Time: 25 minutes – Total Time: 30 minutes

Tom Yum Soup with Shrimp

Ingredients

1 liter seafood broth

1 liter vegetable broth

3 Tbsp Tom Yum paste

1 garlic clove, minced

1/4 cup lemongrass, minced (or from the tube)

3 kaffir lime leaves, torn

3 Tbsp fish sauce

3 Tbsp lime juice

1 cup coconut milk

1 pack (450 g) Thai rice noodles, cooked

20 - 25 shrimp

Garnish:

2 cups cilantro, chopped

2 tomatoes, diced

1/4 - 1/2 cup shitake mushrooms, cut to bite sized pieces

Instructions

1

Add the stock to a heavy pot over high heat

2

Add the Tom Yum paste, garlic, lemongrass, kaffir lime leaves - bring to a boil

3

Reduce heat to a simmer and cook for 10 minutes

4

Add the fish sauce, coconut milk, and lime juice, cook another two minutes

5

Divide the cooked noodles in each of the 4 bowls, ladle the broth over the noodles

6

Garnish with the cilantro, tomatoes, and mushrooms

May 1, 2022 By patrickdulmage

Casserole/ Chicken/ Soup

Skillet Chicken and Dumplings

On the menu today – Skillet Chicken and Dumplings!

The last time I made chicken and dumplings, it was a disaster. It was my first attempt and I didn’t let the dumplings cook long enough. As a result, the dumplings were awful. With the weather getting cooler, I decided to try it again. This time I took a shortcut and used biscuits instead of making the dumplings myself.

This dish is a complete success! One bite with the chicken, a bit of dumpling, and of course the thick sauce… it’s like a nice warm hug. YUM!

You get a bonus recipe on this post. I’m also including a recipe for homemade chicken stock. How many times do you buy a rotisserie chicken from the grocery store? I buy them pretty frequently, but I had been throwing away the bones – don’t do that. Use the bones along with the other things I will list in the recipe and make your own chicken stock. It’s really easy and taste so much better than store bought. No judgement if you decide to use store bought stock for your version of chicken and dumplings.

Let me know how your version turns out!

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Skillet Chicken and Dumplings

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By Patrick Dulmage – Serves: 8-10

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

Skillet Chicken and Dumplings

Ingredients

1 rotisserie chicken, pulled from the bone and cubed - discard the skin (about 4 cups)

1 Vidalia Onion, diced

3 stalks celery, diced

1 carrot, diced

1 tsp thyme

Kosher salt

Freshly ground pepper

4 Tbsp butter

32 oz chicken stock, homemade or store bought

1 16.3 oz container of refrigerated biscuit dough

1/4 cup stone-ground corn meal

1/3 cup flour

2 tsp paprika

1/4 cup fresh parsley, finely chopped

Instructions

1

In a medium mixing bowl, mix the corn meal, paprika, and about a half teaspoon of salt

2

Open the tube of biscuits and cut each one into bite sized pieces

3

Toss the biscuit pieces in the corn meal mixture and set aside

4

In a large cast iron skillet, heat the butter

5

Add the onion and cook until translucent, about 5 minutes

6

Add the flour and mix with the onions and let cook another 3-5 minutes

7

Slowly add the chicken stock and stir constantly to thoroughly combine all the ingredients

8

Season with salt and pepper and bring to a boil

9

Reduce the heat to a simmer, then add the chicken, half of the parsley, carrot, and celery

10

Cover the chicken mixture with the biscuit pieces and then cover

11

Cook for about 25 minutes on low

12

The "dumplings" should be light, fluffy, and fully cooked

13

Garnish with the rest of the parsley

14

Let it cool at least 5 minutes before serving

October 3, 2021 By patrickdulmage

Chicken/ Soup/ Stock

Quick Homemade Chicken Stock

On the menu today – Quick Homemade Chicken Stock!

How many times do buy a rotisserie chicken and then throw away the bones and carcass? That is exactly what I have been doing for years. Recently, I figured I would make use of that carcass and make a batch of chicken stock.

This is so easy to make and then you have it to use right away or freeze and have it on hand.

To make this chicken stock, all you need are the bones/carcass from a rotisserie chicken, an onion, one clove of garlic, a carrot or two (depending on size), three stalks celery, 8-10 peppercorns, 8 sprigs of parsley (use dry if you don’t have fresh), and two bay leaves.

Throw all that into a large stock pot and cover with water. How much water? I don’t know, you have to cover what you put in the pot. Bring that mixture to a boil and then drop the heat to a simmer for an hour and a half. That’s it!

Now that you have this lovely, delicious stock, you could use it right away or freeze it. If you freeze it, you could freeze it ice cube trays for the times you just need a little chicken stock or in pre-portioned containers.

I hope you start making your own chicken stock. It is much tastier and better for you since you know what ingredients are in it. Let me know how your version turns out.

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Quick Homemade Chicken Stock

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By Patrick Dulmage – Serves: 8-10

Prep Time: 10 minutes – Cooking Time: 1 hour 30 minutes – Total Time: 1 hour 40 minutes

Quick Homemade Chicken Stock

Ingredients

Bones/carcass from one rotisserie chicken

1/2 - 1 onion, halved

1 Clove of garlic, halved

1-2 Carrots (depending on size)

3 Celery stalks

8-10 peppercorns

8 sprigs of parsley (use dry if you don't have fresh)

2 Bay leaves

Instructions

1

Put all the ingredients in a large stock pot, preferably a heavy cast iron one

2

Cover the ingredients with water, amount will vary based on size of pot and what you have in it

3

Bring to a boil, then simmer for 1 and a half hours

4

As it simmers, skim the scum from the top

5

Once finished, remove the bones and other solids

6

Let it cool and store in the fridge or freezer

7

The following day, you can skim more of the chicken fat from the top

Notes

Freeze the stock in pre-measured sizes (1 cup, etc) to make it easy to pull exactly what you need for your next dish. You could also fill an ice cube tray with the stock and freeze it for smaller portions.

October 3, 2021 By patrickdulmage

Soup/ Vegan

Miso Soup with Shiitake Mushrooms Bok Choy

On the menu tonight – Miso Soup with Shiitake mushrooms and Bok Choy!

I recently put it out there to let me know what you wanted to see me make. A couple of my friends wanted to see me cook something with mushrooms. After looking at a BUNCH of recipes, I decided to make miso soup with Shiitake mushrooms and bok choy. Whenever I go out for sushi, miso soup is the first thing that gets ordered – but I’ve never made it. The time has come.

This soup isn’t difficult to make and really doesn’t take too much time. Some of the ingredients may not be in your pantry, I’m looking at you bonita flakes and kombu, but don’t worry they are easy to get in most supermarkets. You can go from start to eating in under an hour.

The next time you want something on the lighter side, I hope that you’ll make this dish!

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Miso Soup with Shiitake Mushrooms and Bok Choy

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By Patrick Dulmage – Serves: 4

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

Miso Soup with Shiitake Mushrooms and Bok Choy

Ingredients

1 bunch scallions, finely sliced. Separate the white and green parts.
One 1-inch piece fresh ginger, finely chopped
5 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Four 6-inch pieces kombu
1/4 cup bonito flakes
8 ounces shiitake mushrooms, fresh preferred but dried is ok
1 lb baby bok choy, cut into quarters and then cut each quarter in half length-wise
8 ounces firm tofu, cut into cubes

Instructions

Add the white part of the scallions, ginger, garlic, and sesame oil to a large soup pot over medium heat

Cook for 1-2 minutes and add the water

Rinse the kombu

Add the kombu and bonito flakes

Bring everything to a simmer and cook for 10 minutes taking care not to let it boil

After 10 minutes, remove the kombu and set aside

Add the mushrooms and miso to the pot

Stir in the miso and let it cook another 15 minutes

Then, add the bok choy and cook another 10 minutes

add the tofu cook another 5 minutes

Serve immediately and garnish with the green part of the scallions

September 11, 2020 By patrickdulmage

Soup/ Vegetarian

Split Pea Soup

Today was one of those cold, dreary days that called for a comforting bowl of soup. I decided to make Split Pea Soup! Instead of soaking the split peas overnight, I used my pressure cooker. From start to finish, it takes about 40 minutes to make this delicious and nutritious meal. There aren’t that many ingredients, carrots, parsnip, vegetable stock, garlic, onion, a few seasonings and that’s it! I hope you’ll try my version of split pea soup!

If you don’t have a pressure cooker, I recommend getting one. They can save you a lot of time in the kitchen. The pressure cooker I use isn’t sold by Amazon any longer, but one of the most popular pressure cookers out now is the Instant Pot. I’ve talked with people who have this pressure cooker and they love it.

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Split Pea Soup

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Soup / Vegetarian

By Patrick Dulmage – Serves: 8

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Split Pea Soup

Ingredients

1 lb dry split peas (separated)
** Optional** 1 ham bone, with some ham still on it
8 cups vegetable or chicken broth OR water
2 carrots
1 parsnip
1 diced onion
2 cloves of minced garlic
1 teaspoon pepper
1 teaspoon kosher salt
1 teaspoon thyme
3-5 bay leaves

Instructions

Peel the parsnip and carrots

Dice the parsnip, carrots, and onion

Add all the ingredients to the pressure cooker.

Set pressure cooker on rice/risotto mode (7.2psi) for 30 minutes.

Once finished, release the pressure and let it rest for 3-5 minutes.

Get the bowls ready.

Once you can open the cooker, carefully pluck out the bay leaves.

Blend the soup either with an immersion blender or traditional blender.

Enjoy some of the best split pea soup you've had! 🙂

Notes

Split pea soup is often made with a ham bone - I left it out in my version. While you can use water, I really recommend either vegetable or chicken broth to give it some extra flavor. If you do use water, I would recommend filtered or bottled water. Tap water often has chlorine and other chemicals that will give an undesired flavor to your soup.

February 1, 2020 By patrickdulmage

Chicken/ Soup

Thai Coconut Chicken Soup

On The Menu Tonight – Thai Coconut Chicken Soup! After going to lunch at a local Thai place, I was inspired to make my own version of the soup I had. It was delicious! After searching a bunch of recipes and making my own version, I think it turned out pretty well. Try my recipe and let me know what you think.

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Thai Coconut Chicken Soup

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Chicken – Thai

By Patrick Dulmage – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Thai Coconut Chicken Soup

Ingredients

2 quarts broth – 1 quart vegetable stock and 1 quart coconut broth. You could substitute chicken broth as well.
1 stalk lemongrass
3 inch piece ginger root, peeled and cut into 1 inch pieces
1 shallot, diced
1 jalapeno pepper seeded and halved. If you want to bring more heat, leave the seeds. If you want even more heat, add or substitute hotter peppers.
3 limes halved
1 lb boneless chicken thighs cubed
1 14.5 oz can coconut milk
3 cups Cremini or Button mushrooms, quartered (cut to bite size pieces)
1 red bell pepper, diced
1 parsnip, peeled and cut into ¼ inch coins
1 carrot, peeled and cut into ¼ inch coins
1 tsp salt
Pepper to taste
1 green onion, finely chopped
1 tbsp fresh cilantro, finely chopped

Instructions

In a large pot, bring the broth, lemongrass, ginger, shallot, jalapeno, and the lime halves to a boil.

Reduce heat to medium and simmer for about 15 minutes.

Strain the mixture and return to the pot. Add the chicken, coconut milk, mushrooms, bell pepper, parsnip, carrot, and salt to the pot.

Cook on medium-high heat until the root vegetables are tender and the chicken is cooked through, about 25-30 minutes.

Ladle the soup into bowls and garnish with the cilantro.

Notes

Variations include substituting the chicken with shrimp and/or scallops.

January 3, 2020 By patrickdulmage