Dec 14
I decided to make a creamy bean soup! This specific soup is mainly made with white beans (navy beans to be more precise). I used some saved chicken stock that had some tomato paste in it, which gave my soup a bit of a orange/red tint.
Bean Soup
Ingredients (4 -6 people):
approximately 4 cups chicken stock, water, or combination of the two –you may need to add more water
2 cups navy beans — soak in cold water for a few hours
3/4 cup kidney beans — soak in cold water for a few hours
4 tablespoons chopped onions
salt/pepper
parsley (desired amount)–dry or fresh
2-3 tablespoons white flour
1/2 cup whipping cream (optional) — adds to the creaminess of the soup
1 tablespoon oil
Directions:
Boil the navy beans (after soaking in water for a few hours) in a pot. Once the beans have cooked and are tender drain out the water. Pour half of the beans in a blender and puree. In a large pot add one tablespoon oil and saute the onions a bit. Add the beans (pureed navy beans, not pureed navy beans, and the kidney beans). Note: the kidney beans were not cooked like the navy beans were, but if you like you may boil the kidney beans for a bit until they are tender as well. Mix all the ingredients and add the chicken stock and/or water.
Add the flour and whipped cream and stir the soup. Add parsley, salt, and pepper and any other spices for taste. Obviously there are many other things you can add to the soup or different beans you can use as well. If you want a bit of a tomato flavor, or even a bit of color added to the soup you can add some tomato paste.
Allow the soup to cook until it is thickened (approximately 45 minutes to 1 hour on medium stove top heat).
Tagged with: Flour • Kidney Beans • Navy Beans • Parsley
Dec 13
This is a simple and tasty salad. Its great as a side dish or even a meal. It goes perfect with bread and makes a filling sandwich.
Chicken Celery Salad
Ingredients (2-4 people (maybe more)):
2 chicken breasts
4 celery sticks — chopped up
1/2 cup finely chopped walnuts
1/3 cup olive oil (adjust amount to your liking)
1/2 cup Mayo (adjust amount to your liking)
salt/pepper (desired amount)
turmeric (optional) –don’t use too much because chicken in the salad will be too yellow
1 small onion
Directions:
Boil the chicken in a pot with water. Add a chopped up onion, salt, pepper, and if desired some turmeric to the water. Allow the chicken to cook. Once the chicken is cooked remove it from the water and place it aside until it cools down. When it is cooled down shred the chicken up and add to a bowl.
Add the chopped up celery, finely chopped walnuts, olive oil, and mayo to the shredded chicken and mix the contents. If you want to add more salt and/or pepper this would be the time to do so.
Refrigerate for a few hours before serving. Serve with bread or eat it plain.
10 people like this post.
Tagged with: Celery • Chicken • Mayo • Walnut
Dec 11
Khoreshte Karafs with rice
I don’t consider celery to be one of my favorite vegetables…but Khoresht-e Karafs is a whole different story! It actually tastes good!
I do know there a few different ways to making Khoresht-e Karafs, but this time I chose to make the version with tomato paste and saffron. The other version uses mint and parsley instead of tomato paste and saffron. Some people use only saffron or tomato paste and not both together.
Ingredients (4-6 people):
.5 lbs stew beef
2-3 celery sticks — chop up into thin slices (about 1 cm)
1 medium onion — chopped up
1-2 tablespoons tomato paste
1 tablespoon liquid saffron — you can adjust the amount or not include it
1-2 cups water
oil
turmeric
salt/pepper
Directions:
Begin by heating oil in a pot and frying the chopped onion until tender and golden in color. Add the stew beef and stir. Add turmeric, salt, and pepper to the beef. Add the celery and saute for a bit then add the water to the pot and cover the pot with the lid. The stove top heat should be on medium. Note: You can fry the celery separately for a bit in a different frying pan and then add to the stew.
Add the tomato paste and saffron and then stir. Allow the stew to cook until it gives out oil and is thickened (not too watery). The Khoresht Karafs will need to cook for at least 40 minutes on medium heat.
Serve with rice.
6 people like this post.
Tagged with: Beef • Celery • Saffron • Tomato Paste
