Yes to Yummy

Tag Archive: soup

Chickpeas and Dumplings

September 2, 2014 Print this page

The idea for this soup was born when I wanted to make my chicken soup but had just eaten chicken for dinner the night before. What was a girl to do? Well, make it without meat, that is…and throw in some chewy, doughy dumplings! Voila–chickpeas and dumplings. 

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 6 servings

FOR THE CHICKPEAS:

2 cups of dried chickpeas

2 teaspoons of apple cider vinegar (one with active enzymes, like Bragg’s)

1 strip of kombu (found in the Asian section at grocery stores)

OR 1 15-ounce can of pre-cooked chickpeas

FOR THE SOUP:

2 tablespoons of olive oil

2 tablespoons of arrowroot powder

1 large onion, chopped finely

4 large carrots, chopped finely

2 stalks of celery, chopped finely

1 teaspoon of salt

2 teaspoons of poultry seasoning

1/2 teaspoon of turmeric

6 cups of vegetable stock (preferably homemade or low sodium)

1 cup of apple cider

FOR THE DUMPLINGS:

1 1/2 cups of almond flour

1/2 cup of tapioca powder

1/2 teaspoon of salt

1/3 cup of vegetable broth

Directions

First, cook your chickpeas. I always make my beans from scratch–canned beans always give me indigestion, and personally, I find home-cooked beans to have much more flavor. 

Soak the chickpeas in a bowl of warm water and the apple cider vinegar overnight. This will help lower the level of anti-nutrients (like phyates and lectins) and break down the long-chain carbohydrates that are difficult for your body to digest.

The next day, drain the chickpeas and rinse them well with fresh water. Place them in a medium saucepan, cover with fresh water (enough to cover the beans by at least 2 inches), and bring it to a boil. Once bubbling, add in the strip of kombu (a kind of seaweed that also has enzymes to help break the beans down), and reduce the heat to low. Cook until the beans are soft and tender, about 2 to 3 hours.

Now that your chickpeas are ready, get started on the soup base.

In a dutch oven, heat the olive oil over medium heat until beginning to sizzle. Add the arrowroot powder and cook for 3-4 minutes, stirring occasionally to help brown it a bit.

Next, add in the onion. Let it saute for five minutes, then add carrots and celery.

Let all of the veggies saute together for another 5 minutes, then pour in the salt, poultry seasoning, and turmeric. Stir to cover the vegetables with the spices and let saute for another 2 minutes.

To the vegetables, add the cooked chickpeas, vegetable stock, and apple cider (the SECRET ingredient!). I made my own vegetable stock, but if you use store-bought, please purchase the low-sodium variety! Increase the heat to high and bring everything to a boil, then turn it down to low and cook for another 30 minutes.

Meanwhile, make the dumplings, adapted from this recipe.

In the bowl of a food processor, combine the almond flour with the tapioca powder, 1/2 teaspoon of salt, and 1/3 cup of vegetable broth. Pulse for about 30 seconds until a soft dough is formed, then simply roll into balls and drop into the soup for 25 minutes.

Serve hot and eat with a big old spoon. Enjoy!


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Chickpeas and Dumplings (gluten-free + vegan)

September 2, 2014 1 Comment Print this page

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As nights and mornings gradually grow colder, I love having something warm to eat. While summer weather is beautiful and I do adore Sun Gold tomatoes, nectarines, and grilling, fall and winter are my favorite seasons for food. Soup, stews, and braises are truly some of my favorite things to cook: throw everybody in a pot, cook over low heat for a long time, and remove the lid to discover broth-infused veggies, perfectly-cooked beans, and meat that falls apart with the touch of a fork. There is nothing better on a dreary November night. Nothing. Except a molten chocolate lava cake.

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Perhaps September 2nd is a bit premature to start talking about fall food, but I started school last Monday, and school means fall, so there. I want my soup and I want it now.

Especially a soup as tasty as this one!

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The idea for this soup was born when I wanted to make my chicken soup but had just eaten chicken for dinner the night before. What was a girl to do? Well, make it without meat, that is…and throw in some chewy, doughy dumplings! Voila–chickpeas and dumplings.

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In addition to being incredibly filling and warming–it kept me warm all through the freezer that is my French class (to quote my teacher, “Pourquoi il fait toujours froid dans ma salle de classe?!”)–this soup provides a healthy serving of vegetables and a good source of protein from the beans and dumplings. Traditional chicken and dumplings includes cream, but I decided to leave it out–we didn’t miss it in the slightest. (We don’t like cream soups very much, anyway.) You’ll be too busy sipping away at that flavorful broth, perfectly accented by my secret ingredient.

Want to find out what it is? Keep reading–and make this dish while you’re at it. 😉

First, cook your chickpeas. I always make my beans from scratch–canned beans always give me indigestion, and personally, I find home-cooked beans to have much more flavor.

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Soak 2 cups of chickpeas in a bowl of warm water and 2 teaspoons of apple cider vinegar (one with active enzymes, like Bragg’s) overnight. This will help lower the level of anti-nutrients (like phyates and lectins) and break down the long-chain carbohydrates that are difficult for your body to digest.

The next day, drain the chickpeas and rinse them well with fresh water. Place them in a medium saucepan, cover with fresh water (enough to cover the beans by at least 2 inches), and bring it to a boil. Once bubbling, add in a strip of kombu (a kind of seaweed that also has enzymes to help break the beans down), and reduce the heat to low. Cook until the beans are soft and tender, about 2 to 3 hours.

Now that your chickpeas are ready, get started on the soup base.

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In a dutch oven, heat 2 tablespoons of olive oil over medium heat until beginning to sizzle. Add 2 tablespoons of arrowroot powder and cook for 3-4 minutes, stirring occasionally to help brown it a bit.

Next, add in 1 large onion chopped into small pieces. Let it saute for five minutes, then add 4 large carrots and 2 stalks of celery also chopped into small pieces.

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Let all of the veggies saute together for another 5 minutes, then pour in 1 teaspoon of salt, 2 teaspoons of poultry seasoning, and 1/2 teaspoon of turmeric. Stir to cover the vegetables with the spices and let saute for another 2 minutes.

By the way, vegans and vegetarians–poultry seasoning does not contain any meat, quite the opposite, in fact: it’s a combination of lots of yummy herbs like rosemary, thyme, marjoram, and others.

To the vegetables, add the cooked chickpeas, 6 cups of vegetable stock, and 1 cup of apple cider (the SECRET ingredient!). I made my own vegetable stock, but if you use store-bought, please purchase the low-sodium variety! Increase the heat to high and bring everything to a boil, then turn it down to low and cook for another 30 minutes.

Meanwhile, make the dumplings, adapted from this recipe.

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In the bowl of a food processor, combine 1 1/2 cups of almond flour with 1/2 cup of tapioca powder, 1/2 teaspoon of salt, and 1/3 cup of vegetable broth. Pulse for about 30 seconds until a soft dough is formed, then simply roll into balls and drop into the soup for 25 minutes.

Serve hot and eat with a big old spoon. Enjoy! 🙂

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What is your favorite fall soup? Leave me a comment here or on Facebook and let me know!


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The Best Chicken Soup Ever

October 26, 2013 4 Comments Print this page

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The weather’s getting colder. The sky’s getting darker earlier with each passing day. There’s a certain nip in the air that just makes it feel like fall…

…or winter, in my humble opinion.

Me Cold

For some reason, last year was the first year I really felt winter’s chill. I’ve always been a warm-blooded girl, but my freshman year, I walked around high school from November to March in my puffy orange jacket , a hat, and sometimes gloves because I was so. COLD. Last Tuesday was the first day I had to wear my jacket in class, and it was a sad, sad day. Goodbye warm weather…well, at least until I head south in a couple months.

While I don’t particularly like the cold, I do love cold-weather food. Soups, stews, braises, roasts? Sign me up! I love hanging out in my kitchen, the warmest room in the house, and breathing in the aroma of pot roast or coq au vin. I love all of the root vegetables–beets, sweet potatoes, squashes, parsnips, celery root–and the spices–cinnamon, cloves, nutmeg, allspice–and use them as much as I can in my cooking. To me, they’re like best friends that you don’t see all summer: they embrace you with a warm hug and just make you feel safe and comfortable. Mmm. That’s my kind of food: so soothing and gently flavorful, you can taste the love.

I’m here today with my first of many comfort food recipes: the BEST chicken soup I have ever made. It’s one of my favorite dishes EVER, and I would be happy to eat chicken soup every single day if you asked. And, since it’s a soup, I’m filled up with warm fullness from my first to my last sip (or bite). I like eating (or is it drinking?) soup with a small spoon so the wonderful feeling will last as long as possible. You too can enjoy this delicious awesomeness–it’s easy, doesn’t have too many ingredients, and won’t take you forever to make!

Want a print-out version of this recipe? Click here!

The first thing you’re going to need is a 3-4 pound whole chicken, cut up into 8 pieces. Want to know how to do it? Watch my video–the first one I’ve ever filmed for Yes to Yummy! I’ll warn you: I’m wearing my pink polar bear PJ bottoms and look at the camera a little funny, but it’s me in my purest, rawest (no pun intended) form. Plus, the background song is the Chicken Dance…and who doesn’t love the Chicken Dance?!

Cluck.

If you’re lazy or don’t have the time, use either a combination of chicken legs and breasts or all chicken legs. I wouldn’t recommend using all white meat: it dries out and is too chewy to pair nicely with the soup.

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Once your chicken is cut up (or out of its package), toss it in 1/2 cup of arrowroot powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure each and every piece of chicken is well-coated!

In a  dutch oven or just a big pot, melt 2 tablespoons of butter (or ghee) with 1 tablespoon of olive oil over medium-high heat. Once the butter is completely melted, add in half of the chicken pieces (I put in 1 drumstick, 1 thigh, 1 breast half, and 1 wing) and let cook until completely browned on that side, about 5 minutes. Once darkened and crispy, flip it over to the other side and brown for another 5 minutes. Transfer the pieces to a plate and do the same with the other half of the chicken pieces.

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Your chicken will look marvelous, but don’t do anything to it yet! It’s still not completely cooked through.

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To the remaining fat, add 1 large onion, chopped, 3 medium carrots, chopped, and 3 celery stalks, chopped. Saute with a pinch of salt until softened, about 5 to 7 minutes. Sprinkle in 1/2 teaspoon each of turmeric and poultry seasoning, then add in 1 cup of apple cider and 6 cups of chicken broth.

A word about chicken broth: I do not recommend that you use store-bought. Honestly, there isn’t much chicken in there: it’s mostly salt and powdered vegetables, which don’t really contribute much flavor, do they? Making your own is easy: just boil the backbone of a chicken or a chicken carcass with some odd vegetables (onion peels, carrot bottoms, old celery stalks) for a few hours and strain.

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Bring the liquid and veggies to a boil, then turn the heat down to medium-low and add the chicken back into the pot. Cover it with a lid and cook for another 25 minutes.

When the 25 minutes have elapsed, remove the chicken from the pot and shred it up into little pieces. Discard the bones, or use them to make chicken broth for next time.

Add the chicken back to the pot and stir to combine. If you want a decadent, slightly creamy base, add in 1/2 cup of heavy cream. Stir just to combine, then let cook over low heat for at least another 10 minutes or until ready to serve.

I got my heavy cream in a glass bottle from grass-fed cows, so it has the health benefits that regular store-bought heavy cream doesn’t have. While this heavy cream is absolutely amazing, dairy isn’t for everyone (and neither is its high price tag for the good stuff!), so you can leave it out and still have a tasty soup.

Spoon this liquid of the gods into big bowls and sip down. Watch as your worries melt away into taste-bud explosive ecstasy…

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Now THIS is what Yes to Yummy is all about.

What’s your favorite fall or winter soup? Leave me a comment HERE (yay!) or on Facebook and let me know!


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The Best Chicken Soup Ever

October 26, 2013 Print this page

This is the best chicken soup I have ever made…heck, eaten, too. It’s like hugging a million fluffy bunny rabbits at once.

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 6 to 8 servings

1 3-4 pound whole chicken, cut into 8 pieces,  (or a combination of 3-4 pounds of legs and breasts or just legs) (learn how to cut it up here)

1/2 cup of arrowroot powder

1 teaspoon of salt plus a pinch for sauteeing

1/2 teaspoon of black pepper

2 tablespoons of butter (can be substituted with ghee)

1 tablespoon of olive oil

1 large onion, chopped

3 medium carrots, chopped

3 celery stalks, chopped

1/2 teaspoon of turmeric

1/2 teaspoon of poultry seasoning

1 cup of apple cider

6 cups of chicken broth (preferably homemade)

1/2 cup of heavy cream (optional)

Directions

Toss the chicken in the arrowroot powder, salt, and black pepper. Make sure each and every piece of chicken is well-coated!

In a  dutch oven or just a big pot, melt the butter with the olive oil over medium-high heat. Once the butter is completely melted, add in half of the chicken pieces and let cook until completely browned on that side, about 5 minutes. Once darkened and crispy, flip it over to the other side and brown for another 5 minutes. Transfer the pieces to a plate and do the same with the other half of the chicken pieces.

To the remaining fat, add the onion, carrots, and celery. Saute with a pinch of salt until softened, about 5 to 7 minutes. Sprinkle the  turmeric and poultry seasoning, then add in the apple cider and chicken broth.

Bring the liquid and veggies to a boil, then turn the heat down to medium-low and add the chicken back into the pot. Cover it with a lid and cook for another 25 minutes.

When the 25 minutes have elapsed, remove the chicken from the pot and shred it up into little pieces. Discard the bones, or use them to make chicken broth for next time.

Add the chicken back to the pot and stir to combine. Pour in the heavy cream if you’re using it, stir just to combine, then let cook over low heat for at least another 10 minutes or until ready to serve.

Spoon this liquid of the gods into big bowls and sip down.


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Yumbo Gumbo Soup (GUEST POST!) (gluten-free, dairy-free, paleo)

June 7, 2013 Print this page

Click HERE for the recipe on Zenbelly, one of my favorite food blogs! It’s run by the Simone Shifnadel, who is absolutely one of the coolest people I’ve ever met. She’s been on Chopped, she’s cooked in all kinds of restaurants…and her cuisine is paleo! It’s great to have someone supporting wholesome nutrition in the sea of cheese-and-butter-loving chefs. Here are some of my Zenbelly favorites:

Carrot Cake

Roast Chicken with Maple Bacon Confit

Coconut Rice

As for Yumbo Gumbo, it’s not quite a soup, nor really a stew, either. Whatever it is, it’s delicious, filled with flavorful chicken pieces, andouille sausage, and perfectly tender veggies, all in a warm, spicy sauce. If you come across a rainy, dreary day this summer, this is the dish to make.

What are you waiting for? Go and check it out! 


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