Tag Archives: bisque

Cashew Curry Chicken Soup (or “Meat the Parents”)

In my pantry today:

  • 1 lb chicken tenders, cut in thirds
  • 1 c fresh spinach, diced
  • 1 medium onion
  • 2 tsp safflower oil
  • 3 tbsp cashew butter
  • 3 tbsp leftover sweet potato bisque
  • 2 packets chicken gravy mix
  • 4 cans vegetable broth
  • 1 tbsp garlic paste
  • 1 tbsp mustard seeds
  • 1 tbsp yellow curry powder
  • 2 tsp turmeric
  • 1 tsp cayenne pepper

So my mom reads my blog (hi mom!), and when I happened to see my parents this past weekend I was met with the usual amount of love and, also, an entire cooler of meat. “If I see one more post with ONLY beans…” says mom. So consider this the dawning of the age of Aquarius — if by “dawning of the age of Aquarius” I mean “MEATSPLOSION!” Granted, we all know I am no pure vegetarian… and I don’t see a complete eradication of animal products from my diet happening. I mean, just cutting out dairy is still a very tenuous journey: I am Italian and that would mean giving up Parmasean cheese. That will never happen — it is good on everything.

But back to the cooler full of meat. In addition to our apocalypse supply of dried beans, I now have all this to work with:

  • 1 package boneless pork chops
  • 1 package stir fry beef
  • 1 package beef stew beef
  • 1 family size package of cube steak
  • 1 family size package of chicken tenders
  • 1 whole chicken
  • 2 NY Strip steaks

This warranted a full hard cleaning out of the freezer because all of this would need to be portioned, packaged and frozen. Can anyone chime in with an agreement here if you’ve ever met my Mom and Dad? Because I need to profess their awesomeness and my subsequent gratitude in this harsh world for such a lucky break, and I need confirmation on this from outside sources so that when Mom inevitably reads this she knows this isn’t just meat-related lip service. They have done so very right by all of their offspring, and then they occasionally top it all off with things like a cooler full of meat Dad purchased from his post-retirement job at the grocery store.

I admit to being a little overwhelmed by the amount of animal I put in the freezer yesterday, but as kismet had it I was making dinner for non-vegetarian friends so I got to cut out most of one of the animals present. I saved one meal of chicken tenders for the house, then had ample left to feed five people.

In a large stockpot on M, start your onion and mustard seeds out in safflower oil. When the seeds begin popping, turn the heat to MH and add your hunks ‘o chicken and garlic paste. Toss everything to coat then let the chicken spend a little time staying still. Flip after a minute or four. Cook until the outsides are showing brown faces then remove everything in the stock pot to a large bowl and set aside.

Return the pot to the burner and reduce heat back to ML. Put in the cashew butter, slowly stirring in a can of broth until it’s become a proper gravy. Then to this proper gravy, add the two packets of chicken gravy you’ve whisked with cold water and the bisque. Turn the heat back up to MH and bring to a low boil as you add the other seasonings and continuously stir. Once everything tastes peaceful, stir in the chicken, onions and minced fresh spinach. Bring everything back to a very low boil then reduce heat to L, cover, and walk away until the chicken is done slow-cooking in the goodness.

This is a recipe that received so much praise I can’t help but consider it more than deserving of 5 spoons: a rating most certainly clinched by a new acquaintance’s conclusion, “Going down it felt like… it… hugged all of my organs.”

/fistpump


Sweet Potato Bisque and Tempeh Fingers (Or, “Tempeh, Tempeh!”)

In my pantry today:

  • 1 package Lightlife organic tempeh
  • 1 large and 1 medium sweet potato
  • 1 small onion
  • 2.5 oz jar of Bronco Bob’s Roasted Raspberry Chipotle Sauce
  • 2 tbsp apple cider vinegar
  • 3 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 2 tsp ginger garlic paste
  • 4 tsp vegetable ghee
  • 2 tbsp safflower oil
  • 1 tsp cashew butter
  • 1 tsp cayenne pepper
  • 3.5 c water

Slice your block of tempeh into 1/4″ slices and put in a cold pot on the stove. Mix Bronco Bob with the vinegar, sesame oil and 2 tbsp soy sauce and pour over the slices; turn the burner on L, cover, and let it sit for a few minutes then turn each slice and let sit a few more. Add 1c water and turn the stove to M. Bring the marinade to a low boil then turn off stove, toss the slices and let sit until cool enough for Tupperware. I done did this a few hours in advance of their cooking, so they were transferred to Tupperware and allowed to continue cooling in their juices with a trip to the refrigerator.

Peel your sweet potatoes and slice into a series of large, thin discs. Slice your onion nearly as delicately and cook that on M in 2 tsp of hot ghee for a minute or so, then add your sweet ‘tater slices and 1 tsp ginger-garlic paste. Toss, coat, then pour in 1/2 c water and a tbsp of soy sauce and cover. Leave on M and walk away until everything begins to caramelize, then return to spread that wealth to the masses and spatula-chop (not mash) the minions. Add another 2c of water, 2 tbsp soy sauce ¬†and return the lid. Bring to a boil until water is reduced and all solid pieces are soft. Remove from heat upon final smashings and stir in a tsp each of ginger-garlic paste, cayenne pepper and cashew butter.

Now, move the entire mixture to the food processor and puree until smooth. Return to pot and add 1 can of vegetable broth. Let simmer while you get the tempeh in order:

Warm 2 tbsp safflower oil in the deep-bottomed frying pan and when at full M, add patted-dry tempeh slices. Sear until edges crisp then turn heat to L and continue flipping until the first one breaks in half. At that juncture, remove all slices to drain on a paper towel. Go make yourself a bowl of soup while that transpires.

Top bowl of bisque with 1/2 tsp vegetable ghee for a fancy highfalutin experience. When tasted by an outside party, this bisque got an immediate “Slap Yo Mama Good” reaction. This means five spoons. The tempeh, honestly, only gets three spoons… but some extra potential points still exist in that little soybean cake; I am interested in its ideas and would like to subscribe to its newsletter.