Category:  Soups and Stews

Moussaka is an eggplant dish from Greece and Turkey. In Greece, it is layered with ground lamb and served hot. In Turkey, the eggplant is stewed with lamb and served warm or at room temperature.

In honor of Thanksgiving, I’m making eggplant moussaka from Turkey. It contains ground meat of the same name – lol! For those of you who are vegetarian, simply omit the ground turkey. Bon appetit!

Prep time: 1 hour
Serves: 4 to 6 (as a side dish)

Ingredients:
1 medium eggplant
1 large tomato
extra virgin olive oil (to brush eggplant and tomato)
3 tablespoons extra virgin olive oil (for sautéing the moussaka)
1/2 pound dark ground, organic turkey meat (or lamb)
2 garlic cloves, minced
1 medium brown or white onion, chopped into 1/2-inch pieces
1/2 of a green bell pepper, chopped into 1/2-inch pieces
1/2 of a red bell pepper, chopped into 1/2-inch pieces
1 cup Muir Glen Organic Diced Tomatoes® (canned)
1 cup tomato purée
2 teaspoons white wine vinegar
2 teaspoons granulated sugar
Salt and ground black pepper, to taste
Dash freshly-ground nutmeg

Grill the Eggplant & Tomato:
1. Line a 12 X 18-inch baking sheet with aluminum foil; brush foil with olive oil and set aside.

2. Cut off and discard top and bottom of eggplant.

3. Cut the eggplant into 1/2-inch thick slices and place the on foil-lined baking sheet (previously oiled).

4. Cut the tomato in half and place it (cut-side up) alongside eggplant slices on baking sheet.

5. Brush the eggplant and tomato with olive oil; lightly sprinkle each with salt.

6. Place the baking sheet on a rack positioned 6 to 7 inches away from top broiler element inside oven.

7. Grill the tomato and eggplant for approximately 8 minutes or until eggplant has turned golden brown.

8. When eggplant has turned golden brown, wearing oven mitts, transfer the baking sheet to a counter.

9. Transfer the tomato pieces to a bowl to cool.

10. Turn the eggplant slices over; brush them with olive oil and sprinkle lightly with salt.

11. Grill the eggplant slices (on other side) for 6 to 8 minutes or until they have turned golden brown.

12. After eggplant is done, set the baking sheet to a counter; transfer eggplant slices to a plate to cool. Set aside.

Prepare the Moussaka:
1. Heat 3 tablespoons olive oil in a 12-inch skillet.

2. When the oil is hot (do not let it smoke), add the ground turkey (or lamb).

3. On medium-high heat, stir-fry the meat, constantly breaking it up with a wooden spoon.

4. Add the garlic, onion and chopped peppers.

5. Cook the mixture on medium-high heat, stirring occasionally, until the onion is translucent, about 2 to 3 minutes.

6. When onion is translucent, stir in the diced tomatoes and tomato purée.

7. Cook the moussaka for about 4 to 5 minutes, stirring occasionally, until the tomato sauce has thickened.

8. After 4 to 5 minutes, stir in the vinegar, sugar, salt, pepper and nutmeg.

9. Cook the moussaka for 5 to 6 minutes longer. Taste and adjust seasonings.

10. Serve moussaka alongside one or more recipes from this website:
Hummus Heat with Pitas and Vegetables (see recipe index – Appetizers/Starters);
Persian Cucumber Salad (see recipe index – Salads);
Butternut Squash Risotto (see recipe index – Pastas, Rice & Legumes).

Text & Photograph © 2014 Nancy DeLucia Real

Make this Basic Chicken and Vegetable Soup in no time. It’s so easy and also tastes better than any readymade soup from a restaurant. All you need is one chicken, carrots, zucchini, potatoes and seasonings. When the soup is done, you won’t have to cook for the next three days.

Prep time: 15 minutes
Cook time: 45 minutes to 1 hour
Makes: 6 to 8 servings

Ingredients:

1 whole chicken (about 2-1/2 to 3 pounds), skin removed
3 bay leaves
1 brown or white onion, peeled and halved
4 zucchini, tips discarded
4 medium carrots, peeled with tips discarded
4 medium potatoes (any variety)
1 chicken bouillon cube
Salt (to taste)

1. Place chicken, bay leaves and onion in an 8-quart saucepot. Cover chicken completely with cold water.

2. Set sauce pot with chicken and water, covered, on a stove burner and bring to boil.

3. Meanwhile, cut the zucchini into 1-inch circles and transfer them to a 6-quart bowl filled with cold water.

4. Cut the carrots into 1-inch pieces and transfer them to the bowl with zucchini.

5. Peel the potatoes and cut them into 1-inch chunks. Transfer potatoes to the bowl with zucchini and carrots; set aside.

6. When chicken soup boils, remove cover and add bouillon cube.

7. Cook on medium-high for about 45 minutes to one hour or until chicken is done.

8. After 45 minutes, test doneness of chicken by cutting into the thickest part of the breast meat with a fork and knife.

9. If the meat is completely white, it is done. If it is still pink, cook chicken 10 to 15 minutes longer.

10. When chicken is done, using thongs and an extra large fork or spoon, transfer the chicken to a large glass or porcelain bowl or platter. Set aside to cool.

11. Meanwhile, strain the broth into an 8-quart bowl. Return the broth to the sauce pot.

12. Bring the broth to a boil. When broth boils, add the zucchini, carrot and potato chunks.

13. Boil for about 5 minutes or until vegetables are crunchy-tender (test by inserting a fork in potato). If needed, cook for an additional 3 to 4 minutes.

14. Meanwhile, as soon as the chicken is cool enough to handle, remove the meat from the bones. Discard the bones.

15. Tear the chicken into bite-size pieces.

16. Add the chicken pieces to the soup and heat through.

17. Taste the soup and, if needed, adjust the salt level. Serve immediately with fresh bread.

Text and Photograph ©2014 Nancy DeLucia Real

Now that the holidays are over, we’re still running around. Whether paying up on our credit cards or returning gifts at department stores, we need to take time to unwind and enjoy some good eats.

From my days in Italy, pasta e fagioli or pasta with beans, has always been comforting during the most stressful times. Since we Italians always have a can of beans and one of tomatoes in our pantries, it takes no time to serve this classic, peasant fare with some robust red wine.

Don’t forget that sprinkle of cheese over your pasta e fagioli. Can a last-minute meal get any better than this?

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:
1/4 cup olive oil
2 cloves garlic
One 15-ounce (or 1-1/2 cups) whole, peeled tomatoes (puréed in a blender)
3/4 teaspoon salt
Dash ground pepper
Dash ground nutmeg (optional)
One 15-ounce can Cannellini or Great Northern beans
1 pound (16 ounces) small pasta shells
5 to 6 fresh basil leaves, for garnish
Grated Parmigiano Reggiano or Pecorino Romano cheese

1. In a 2 to 3-quart sauce pot, heat the oil.

2. When oil is hot, add the garlic cloves. Stir-fry on medium heat until the cloves are light golden.

3. Add the puréed tomatoes, salt, pepper and nutmeg to the garlic; simmer on medium heat. Stir occasionally and cook for about 15 minutes.

4. Meanwhile, bring a 4-quart sauce pot filled with water to a boil.

5. Stir in the pasta shells into the boiling water. Follow package directions for cooking time.

6. As the pasta cooks for the last 2 to 3 minutes, drain and rinse the beans.

7. Immediately add the rinsed beans to the tomato sauce and warm through.

8. In the meantime, when the pasta has cooked (preferably al dente or crunchy-tender, drain it and reserve 2 cups of the pasta water.

9. Return the cooked and drained pasta to its sauce pot. Add 2 ladles of the sauce and about 1/2 cup of the pasta water.

10. Warm the pasta e fagiolithrough. Adjust sauce level and pasta water, to taste (some people like a more watery soup, while others prefer more tomato sauce).

11. Garnish with basil leaves and serve immediately. Ask guests to add some grated cheese to their individual pasta e fagioli.

Red wine suggestion: Chianti or Aglianico.
Text and Photograph ©2014 Nancy DeLucia Real

Enough with turkey now. Why not make a delicious chicken tagine which brings to mind all those luscious flavors of Morocco? Tagines are slow-cooked meat stews with dried fruit and/or almonds and lots of exotic spices. Here’s a great recipe. And yes – you can substitute the chicken with turkey breast and thigh pieces.

Accompany this chicken tagine with a side of Couscous with Zucchini, Yellow Squash & Red Chili Peppers (previously published on this website).

Prep time: 20 minutes (to prepare ingredients)
Cook time: 1-1/2 to 2 hours
Serves 4 to 6

Ingredients:
1/3 cup olive oil
2-1/2 to 3 pounds chicken breasts (about 3 half-breasts), skinned and cut in half (to make 6 pieces)
1 large yellow or white onion, finely chopped
1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped
1/2-inch piece fresh ginger root, peeled and finely minced
1 cup pureed fresh tomatoes
4 to 5 cups chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon red chili pepper flakes
1 teaspoon freshly ground ginger root
3 tablespoons granulated sugar
1/2 cup dried apricots, halved
1/2 cup dried cranberries
1/2 to 1 teaspoon salt

1. In an 8 to 10-quart stockpot or Dutch oven, heat the oil.

2. Add the chicken breast pieces. Fry the chicken pieces on medium-high heat until they are browned all over, about 6 to 8 minutes.

3. After the chicken pieces are browned, stir in the onion, bell peppers and ginger root.

4. Cook on medium heat, stirring occasionally, until the onion is translucent, about 2 minutes.

5. After 2 minutes, stir in the tomatoes and 1-1/2 cups of the broth.

6. Bring the chicken and liquid to a high simmer and cook on medium-high heat for 15 minutes.

7. After 15 minutes, stir in cinnamon, cumin, paprika, chili pepper flakes, ginger, the sugar with 1 cup of the broth.

8. Cook the chicken on medium-high heat for an additional hour or so, stirring occasionally. As the tagine becomes dense, stir in 1/2 to 1 cup broth every 10 to 15 minutes.

9. After one hour, taste the tagine. If the flavors are too concentrated, add 1 cup water and continue cooking, stirring occasionally.

10. During the last 5 minutes of cooking, stir in the apricots and cranberries.

11. After 5 minutes, taste the tagine. If needed, add salt.

12. Serve Chicken Tagine with Apricots and Cranberries and a side of Couscous with Zucchini, Yellow Squash & Red Chili Peppers.

Note: To substitute the chicken with turkey, cook the turkey tagine. for at least one more hour. Add one additional quart of broth in 1-cup increments, every 10 to 15 minutes.

Text and Photograph ©2013 Nancy DeLucia Real

Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its “buzzz” from chipotle ahumado powder which will definitely warm you up in autumn weather. The flavors of this dish are enhanced when the chili is made a day ahead. This means that leftover, warmed-up chili tastes great up to three days later – and there’s no need to cook for a while!

Prep time: 10 minutes
Inactive prep time: 30 minutes (for cooking)
Serves: 4 to 6

Ingredients:
4 large vine-ripened tomatoes, boiled, cooled and peeled
One 14.5-ounce can Muir Glen Organic Fire Roasted Tomatoes with Chipotle
3 tablespoons extra virgin olive oil
2 pounds extra lean ground beef or organic, grass-fed extra lean ground beef
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon brown sugar
1/4 to 1/2 teaspoon chipotle ahumado powder or regular chili powder
2 cups cooked kidney beans, drained, or one 15-ounce can kidney beans, rinsed and drained

1. Purée the boiled tomatoes and canned tomatoes together in a blender and set aside.

2. Heat oil in a 4-quart saucepot. Add the ground beef and the onions and, with a wooden spoon, stir fry on medium-high heat until meat is broken up and turns gray, about 8 to 10 minutes.

3. Pour in the puréed tomatoes and stir. Cook on medium-low heat, about 15 minutes, stirring occasionally.

4. Stir in the salt, sugar and the lesser amount of chili powder and cook 2 minutes.

5. Stir in the kidney beans and cook for about 2 more minutes. Taste and adjust the chipotle ahumado powder or chili amounts.

Serve immediately in individual bowls accompanied by Columbus Day Cornbread (previously published on this blog).

Wine suggestion: Pinot Noir – this red wine pairs well with chili.

Note: You can find chipotle ahumado powder online at gourmetsleuth.com.

Text and Photographs ©2013 Nancy DeLucia Real