½ tsp. pepper (we used freshly ground black pepper)
1 clove garlic, finely chopped
½ cup fresh cilantro, chopped
¼ cup bread crumbs (we used panko)
1 lb. ground chicken
2 scallions, finely chopped
1 Tbsp. grated fresh ginger
6 cups low-sodium chicken broth
2-inch piece fresh ginger, peeled and thinly sliced
1 red chili (we used a Fresno chile), thinly sliced (we left the seeds and ribs in)
1 medium carrot, thinly sliced (we sliced ours on the bias)
4 heads baby bok choy (about 12 oz.) (we used 12 oz. worth of baby bok choy), trimmed, washed and leaves separated
Start by making the meatballs:
Preheat the broiler. Take a rimmed baking sheet and line it with nonstick foil (we used aluminum foil and sprayed it with cooking spray).
Take a large mixing bowl out and whisk the egg, water, salt and pepper together. Mix in the garlic and cilantro, followed by the bread crumbs. Let the bread crumb mixture rest for 2 minutes. Add in the chicken and mix everything together.
Shape the chicken mixture into 1 ½-in. balls* (roughly 20 total) and place them on the lined baking sheet. Broil for 6 to 8 minutes or until the meatballs are fully cooked (we cooked ours for 8 minutes, flipping the meatballs over halfway through the cooking time).
Take a large pout out and add the chicken broth, ginger, and red chili to it, turning the heat up high enough for boiling to occur. Add the sliced carrot to the pot, turning the heat down if necessary so that it’s simmering for 1 minute. Add the baby bok choy in, continuing to let it simmer for 2 minutes or until the bok choy just gets tender. Gently stir in the meatballs (so they don’t get broken up) and serve once the meatballs are heated through (only took us a minute or two).
*We filled an 1/8 cup with the meat mixture and got 19 meatballs.
This was a delicious soup. Having the chili boil in the beginning allowed you to get the heat from the pepper even if you didn’t get an actual slice of the pepper. The meatballs on their own are flavorful but with the rest of the soup, it’s a winning combo. The Fresno chili packed a lot more heat than we thought it would, we loved it ! If you don’t like things to be too spicy, then cut out the seeds and ribs before adding it into the broth. Overall, this was a filling dish that was really tasty.
This recipe came from Woman’s Day.
We weren’t paid in any form to promote Woman’s Day.
¼ tsp. pepper (we used freshly ground black pepper)
2 cups vegetable broth
1 can (15 oz.) chickpeas, rinsed and drained
Move your oven rack down lower (we went for the shelf directly below the middle) and preheat your oven to 400 degrees. Take a 9-inch pie plate out and unravel one of the pastry sheets onto it. Cut off any extra pastry that’s extending beyond the rim. Line the pastry with parchment paper, filling the bottom portion with pie weights or dried beans (we used dried lentils that we had on hand). Stick the pie plate in the oven to cook for 15 to 20 minutes or until the edges of the pie pastry have a light golden brown appearance. Take the paper and weights out, sticking the pie plate back in the oven for an additional 5 minutes. Place the plate on a wire rack to cool.
While the pie pastry’s cooling, take a large skillet out and add the butter to it, setting the heat to medium. Once the butter’s melted, toss in the onions, celery and carrots, cooking for 5 minutes. Now add in the potatoes and peas, cooking for 5 to 7 minutes or until the vegetables are tender. Whisk in the following ingredients, turning the heat up to medium-high afterwards: flour, poultry seasoning, turmeric, salt and pepper. Now whisk in the broth, bringing the mixture to a boil. Continue cooking for another 4 to 6 minutes or until the mixture looks like it’s thickened up, stirring constantly during that time. Turn the heat down, stirring in the chickpeas afterwards. Take the skillet off the heat now.
Place the skillet mixture in the cooled crust. Unravel the other pastry sheet and place it over the filling. Trim off any pastry extending beyond the rim and cut a few slits in the top pie dough.
Stick the pie in the oven for 15 minutes or until the pie crust on top looks golden. Let the pie cool for 5 minutes before serving.
Makes 6 servings.
This really was a hearty, filling dish that’s perfect for eating on a cold day. The top pie crust didn’t look as golden all over as we wanted it to but when we ate it, it felt like it was cooked through. It never said anything about changing the oven rack but that’s what we had to do in order to get some color (we had to move it onto the middle rack to get any golden look to the pie crust). After the top pie crust had been cooking for at least 30 minutes, we pulled the potpie out in fear that we were going to burn the bottom or totally dry the dish out.
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
1 (2-inch) piece ginger, peeled and grated (we got about 1 ½ tablespoons of grated ginger from our piece)
1 large shallot, peeled and grated
4 cloves garlic, grated
1 Tbsp. red curry paste
½ tsp. turmeric
1 Tbsp. all-purpose flour
2 cups unsalted chicken broth (we used reduced-sodium chicken broth)
1 can (14.5 oz.) light coconut milk (we used a 13.66 oz. can)
1 lb. boneless, skinless chicken thighs, sliced in half
1 Tbsp. fish sauce
1 Tbsp. packed brown sugar (we used light brown sugar)
1 Tbsp. lime juice
12 oz. fresh (we used dried) linguine or fettuccine, cooked and drained (we used whole wheat linguine)
Bean sprouts, cilantro, sliced shallots, crispy chow mein noodles, lime wedges and chili oil (optional) (we used bean sprouts, cilantro, sliced shallots and lime wedges)
Take a medium-sized pot and pour the oil in, setting the heat to medium-high. Add the ginger, garlic and shallot to the pot, stirring constantly for 1 to 2 minutes*. Add in the curry paste, turmeric and flour, continuing to stir for another minute. Stir in the broth and coconut milk, scraping up any browned bits from the bottom of the pot. Once boiling, add the chicken in and turn the heat down so it’s at a low simmer now. Put a lid on the pot and let it simmer for 20 minutes or until the chicken is fully cooked.
Take the chicken out of the pot and shred into large pieces. Add into the pot the fish sauce, brown sugar, and lime juice, stirring to combine. Add the chicken back into the pot afterwards.
Divide the linguine between 4 bowls before ladling the soup over it, adding any topping you want on afterwards.
*The ginger, garlic, shallot mixture started to get burned quickly so we turned the temperature down a little bit and moved onto adding in the curry paste, turmeric and flour possibly before the first minute was even up.
The soup’s good on its own but the toppings help add some texture and additional flavor.
We found this recipe in a Family Circle magazine.
We weren’t paid in any form to promote Family Circle.
2 Tbsp. reduced calorie margarine or margarine (we went with regular margarine)
2 cups chopped cabbage
1 cup sliced onions (we used yellow onion)
1 cup chopped celery (we sliced ours)
1 cup thinly sliced carrots
1 (15 oz.) can Cream Style Golden Sweet Corn
1 (8.5 oz.) Green Giant Sweet Peas, drained (we could only find cans that were bigger than 8.5 oz. but we still used the whole can of peas)
2 ½ cups skim milk (we used whole milk)
¼ teaspoon pepper (we used freshly ground black pepper)
½ teaspoon dried thyme leaves
10 oz. (2 cups) cubed light pasteurized processed cheese (Velveeta light) (we used regular Velveeta)
Take a Dutch oven or large saucepan out and add the margarine to it, setting the heat to medium-high. Once the margarine’s melted, add in the cabbage, onion, celery and carrots. Cook, stirring constantly for 8 to 10 minutes or until the vegetables feel crisp-tender. After those 8-10 minutes have passed, add in the corn, peas, milk, pepper, and thyme, stirring to combine. Turn the heat down to medium and cook for 15 to 20 minutes, stirring occasionally. Add in the cheese, stirring constantly until all of it has completely melted. Make sure the soup’s heat through, turning the heat down if necessary so that the soup gets heated through but DOES NOT BOIL in the process. Add salt to taste (we didn’t think that it needed any) and serve immediately.
Recipe source unknown.
We weren’t paid in any form to promote Green Giant or Velveeta.
Enough mashed potatoes from your favorite recipe to cover the stew (use as much of the mashed potatoes as you’d like) (we used an entire recipe of Skin-On Mashed Red Potatoes).
Pre-heat the oven to 375 degrees.
Take an oven-proof skillet or baking dish out (we used a 9 x 13-inch casserole dish) and spread the stew out in it.
Spoon the mashed potatoes out across the surface of the stew, spreading them out to make sure the surface is covered with the potatoes.
Put the dish in the oven and let it bake until the top of the potatoes look nice and golden brown*.
*We cooked it until the potatoes were golden brown and stiff, about 35 minutes. The stew was also bubbling around the edges.
There’s a lot of different textures in this from the beef stew, the crusty surface of the mashed potatoes and the soft mashed potatoes below the surface. The mashed potatoes also soak up the beef stew liquid which came out tasting delicious !
This was a recipe we got from a Ree Drummond cookbook.
We weren’t paid in any form to promote Ree Drummond.
1 can or bottle of beer (we used 1 bottle of Corona)
4 cups beef broth (we used Swanson reduced-sodium beef broth)
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
½ teaspoon paprika (we used smoked paprika)
1 ½ teaspoons sugar
½ teaspoon Kosher salt
Freshly ground black pepper to taste
4 new potatoes, quartered (we used 5 red potatoes)
4 carrots, roughly sliced
2 tablespoons all-purpose flour
Take a large pot or Dutch oven out and add the butter and olive oil to it, setting the heat to medium-high. Once the butter’s melted and the oil’s hot, add in the meat* to get a quick browning on all sides (original recipe says this should take roughly 5 minutes to achieve).
Take the meat out and leave it on a plate off to the side for now.
Toss the onion into the pot, turning the heat to low afterwards.
Constantly stir the onion until it gets softened, approximately 3 minutes.
Toss the garlic in, continuing to stir for another minute.
Add in the following ingredients to the pot, stirring to combine: beer, broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.
Add the meat back into the pot, putting a lid on the pot afterwards. Let the stew simmer over low heat for 1 ½ to 2 hours or until the meat gets really tender. We didn’t need to but if you think the liquid’s getting too low in the pot, then add 1 to 2 cups of hot water in when you need to.
Take the lid off and stir in the potatoes and carrots, putting the lid back on afterwards. Continue to let the stew simmer for another 30 minutes or until the vegetables are tender.
If you think your stew liquid is too thin then take a cup of the liquid out and mix the flour into it.
Pour the flour mixture into the pot and let the stew simmer for 10 minutes or until the stew gets thick (ours never got thick for some reason but it was still enjoyable).
Serve the stew with some crusty bread to soak up the stew liquid with.
*We thought that there was too much meat to get properly seared in our size of pot all at one time so we split the meat into two batches for them to get seared.
We got this recipe from a Ree Drummond cookbook.
We weren’t paid in any form to promote Corona, Swanson, or Ree Drummond.
4 pounds boneless beef chuck-eye roast, trimmed and cut into 1 ½-inch cubes
¼ tsp. salt plus salt for seasoning (we used ¼ tsp. of kosher salt and used table salt for seasoning)
Pepper for seasoning (we used freshly ground black pepper)
¼ cup vegetable oil, divided
2 onions, minced (we used yellow onion)
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups low-sodium beef broth
2 (8-oz.) jars prepared horseradish
1 teaspoon dill seed
1 ½ pounds red potatoes, cut into 1-inch pieces
1 lb. carrots, peeled and cut into 1-inch pieces
4 large portobello mushroom caps, cut into ½-inch pieces (the recipe doesn’t say to, but we removed the gills before cutting up the caps*)
2 Tbsp. minced fresh parsley (we used Italian parsley)
Adjust your oven rack to the lower-middle position and preheat the oven to 325 degrees afterwards.
Pat the cubed beef dry with paper towels and season it afterwards with the salt and pepper. Take a large Dutch oven out and pour one tablespoon of the oil into it, setting the heat to medium-high. Once the oil’s hot enough that it’s just starting to smoke, add half of the meat into the Dutch oven, cooking it long enough for it to be well browned on all sides, turning when needed (the original recipe suggests this should take 8 minutes to achieve). Take the meat out of the Dutch oven and place it in a bowl. Return the Dutch oven to medium-high heat and repeat the process with an additional tablespoon of oil and the remaining half of beef.
Now that all the beef is resting in the bowl, pour another tablespoon of oil into the Dutch oven and set the heat to medium. Once the oil’s shimmering, toss in the onions and the ¼ tsp. of salt, stirring occasionally (we had to stir constantly) for 5 to 7 minutes or until the onions have softened. Add the flour in, stirring constantly for one minute. Slowly whisk in both broths, scraping up any browned bits from the bottom of the Dutch oven. Mix in the horseradish and dill seed.
Return the beef and any juice that accumulated in the bowl to the Dutch oven. Bring the dish to a simmer, put a lid on it, and stick it in the oven to cook for 50 minutes. Take the lid off the Dutch oven to mix in the potatoes and carrots, putting the lid back on afterwards and letting the dish cook for 1- 11/2 hours longer in the oven or until the meat is tender.
Closer to the end of the cooking time, take a large nonstick skillet out and pour 1 ½ teaspoons of oil in, setting the heat to medium-high. Once the oil’s shimmering, toss half of the mushrooms in and let them cook, stirring now and then, until they have released their juices and have browned around the edges (original recipe says this should take 7 to 10 minutes). Season the mushrooms with salt and pepper and place them in a bowl. Pour another 1 ½ teaspoons of oil into the skillet and repeat the cooking process with the remaining mushrooms.
Stir the parsley into the stew and season with additional salt and pepper if you think it needs it. Serve the stew and sprinkle the mushrooms over the individual portions.
We love this hearty stew. Horseradish still has a little bit of bite to it but the cooking time really mellows the flavor out. There’s also some sweetness to the dish from the carrots and onions and possibly the horseradish as well. We tried a piece of the beef after it was done being browned since it looked cooked enough and the meat was still kind of firm at that point but after all the time spent in the oven, that meat just fell apart in your mouth as soon as you bit into it. The mushrooms are small by the time they get done cooking but they still add a different texture to the dish when you have them in a bite. Don’t know if the parsley added flavor but it was nice to have that bright pop of green in the dish.
*We found that the easiest way to remove gills is to use a spoon as shown here: