Soups/Stews

Soup for the Soul and all the Healing that goes with it...

Running With Forks Lemon Chicken Orzo Soup

It's that time of year. Everyone at the office is running around with a runny nose, coughing and sneezing and you've got someone with a Man Cold at home (the man cold is REAL people. and if you're a woman reading this, you can sympathize. and if you're a man, be honest, you know it's true)

I have a few staple tricks in my back pocket that work like a charm, every time.

If you, or anyone in your life is feeling achy, sluggish, drained and like you're about to fight something you don't want, or need your man to NOT catch the Man Cold, apply these 4 things and I'm certain you've got one up on whatever's coming your way.

First things first...there is a magical tincture that I keep close at all times. Dose up on this potent tincture COLD AND SINUS BLASTER by Vitality Works (*not sponsored). Even if it's not a cold OR in your sinuses, the primary ingredients are exactly what your system needs to battle the demons. I've tried other brands and other tinctures and this is the only one that has proven to work without fail, every time. Instructions will tell you to add to 8oz of water, skip that, take a full dropper-full straight and follow with a few sips of water if needed. Potent magic. Take 2-3 times a day for 2 days.

Second, make a little concoction of 5 drops of Oregano Oil (or whatever the dosage is for a brand you like) and a dose of an Echinacea Goldenseal tincture in 4 oz of water and take it down. Take once daily for 2-3 days.

Third, give yourself some delicious love with 1-2 Tbsp of raw Manuka Honey a day. Unlike any other honey, the nutritional benefits of Manuka are 4x that of regular flower honey giving it a UMF (unique manuka factor - a global standard in identifying and measuring the antibacterial strength). Make sure the manuka honey is labeled with the standard UMF rating of 16+ or greater for the medicinal benefits. Take it straight by the spoonful, but if that's too sweet for you, add to your warm tea.

And lastly, make this delicious soup or any variation of the basic recipe below. Use whatever root vegetables you have on hand, swap the orzo for pasta or rice, add extra greens, and slurp away.

Just what the doctor ordered ..

And perhaps you're just in need of cozying up with something warm, hearty and inviting. Let's face it, we all need to feel swaddled at times and this comforting soup does just that. 

Chicken and Lemon Orzo Soup

INGREDIENTS:

  • 2 Tbsp olive oil

  • 1 onion, chopped

  • 3 carrots, chopped

  • 3 celery stalks, chopped

  • 3 parsnips, chopped

  • 4 c chicken broth and 2 c water

  • 1 c orzo

  • 1 small parmesan rind

  • zest and juice of 1 lemon

  • 1/2 a rotisserie chicken, separated into bite-sized pieces

  • 4 c chopped kale

  • 1 c chopped parsley

DIRECTIONS:

  1. Heat olive oil in large dutch oven or soup pot. Add onion and a pinch of salt and saute until translucent. Add carrots, parsnips and celery and saute until fork tender.

  2. Add chicken broth and water and bring to a boil. Add orzo and parmesan rind and cook until orzo is al dente.

  3. Add chicken, kale, lemon juice and zest, and parsley. Season with salt and pepper.

STAY WARM, STAY HEALTHY PEOPLE.

Adzuki Bean and Kabocha Squash Stew

Running With Forks and Barre3 Adzuki Bean and Kabocha Squash Stew

Cozy up and enjoy this hearty combination of kabocha squash and adzuki beans in our immune-boosting stew. The squash and carrots are loaded with Vitamin A, while the garlic and onion have flu-fighting properties. This Asian-inspired stew also provides a delicious dose of protein, fiber, iron, magnesium and B vitamins.

Prep Time: 15 mins + overnight soak | Total Time: 75 mins  | Serves: 6

INGREDIENTS:

  • 1 c dried adzuki beans (or red beans), soaked overnight*

  • 2” piece kombu (dried seaweed)

  • 2 Tbsp olive oil

  • 4 garlic cloves, mince

  • 1 red onion, diced

  • 4 celery stalks, diced

  • 3 carrots, diced

  • 1 tsp chili powder

  • 1 tsp sea salt

  • generous pinch red pepper flakes

  • 1 tsp cumin

  • 32 oz can diced tomatoes

  • one-half of a kabocha or butternut squash, diced

  • 1 c mirin (or ½ c rice vinegar and 2 ½ Tbsp honey)

  • 1 c water

  • 2 Tbsp white miso

  • 3 cups baby kale or chopped kale

  • cilantro, for garnish

DIRECTIONS:

  1. Drain water from beans. Place beans in a pot, add kombu and cover with cold water. Cook on high heat and bring to a boil, then reduce to a simmer. Crack the lid and leave beans to cook until tender, up to one hour. (* Alternatively, you can use 2 cans of adzuki beans or any white or red bean available an your local market and start at step 2.)

  2. While beans cook, in a large dutch oven or soup pot, combine oil, garlic, onion and chili powder over medium high heat. Add a pinch of salt, red pepper flakes and cumin and sauté until translucent, 8-10 minutes. Add carrots and celery and cook another 10 minutes.

  3. Add diced tomatoes, squash, mirin (or vinegar/honey) and 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook until squash is tender, about 35 minutes. Once tender, remove a small amount of liquid and dilute miso and add back to stew. Add cooked beans and simmer until flavors meld together.

  4. Remove from heat, add kale and stir to combine until wilted.

  5. Garnish with cilantro.

Healthy, Healing...Soup.

Running With Forks Warm Ginger Miso Broth and Roasted Wild King Salmon and Bok Choy and Sugar Snap Peas and English Peas and Shiitake Mushrooms

A few weeks ago, on a rainy afternoon after an intense spin class, my body craved a big bowl of healthy, healing...soup. That meant a a flavorful , healing broth packed with plenty of goodness to warm me up from the inside out, filled with some healthy delicious protein and delicious spring veggies.  After multiple requests for the recipe, here you go! Simple, easy and absolutely delicious.

WARM GINGER MISO BROTH + ROASTED WILD KING SALMON + BOK CHOY + SUGAR SNAP PEAS + ENGLISH PEAS + SHIITAKE MUSHROOMS

Prep Time : 15 min  |  Cooking Time : 20 min  |  Serves : 2

INGREDIENTS:

  • 2 tsp sesame oil

  • 1/2 a small yellow onion, minced

  • 1/2 small leek, thinly sliced

  • 4 garlic cloves, minced

  • 1 tbsp fresh ginger, minced

  • 2 tbsp tamari

  • 4 c vegetable broth

  • 2 tbsp white miso

  • sea salt and fresh cracked pepper, to taste

  • 2 tsp sesame oil

  • 4 oz shiitake mushrooms, thinly sliced

  • 1 baby bok choy, trimmed and divided

  • 1 c sugar snap peas, trimmed

  • 1/2 c english peas, blanched

  • 1 tsp sesame oil

  • 2-4oz pieces wild king salmon fillet

  • 1 tbsp black sesame seeds

  • 1 tbsp toasted sesame seeds

  • 1 green onion, thinly sliced

DIRECTIONS:

  1. Ginger Miso Broth: Heat 2 tsp sesame oil in a medium pot over medium heat. Add the onion and leek and cook for a few minutes until translucent and softened, but not browned. Add garlic and ginger and cook for 1-2 minutes longer, until fragrant and softened. Stir in the tamari to meld the flavors. Add the vegetable broth, bring to a boil and reduce heat to a simmer. Ladle 1 c of the broth into a small bowl and whisk in the miso until dissolved. Add miso broth back into pot and let simmer. Adjust seasoning with tamari or miso if desired.

  2. Season salmon with salt and pepper and let sit to bring to room temperature.

  3. Heat a medium skillet over medium high heat and add 2 tsp sesame oil until shimmering. Add shiitake mushrooms in a single layer and brown on each side, until cooked through. Remove from pan and set aside. Add bok choy and sugar snap peas and cook until lightly cooked through and beginning to brown in spots. Remove from pan and set aside with mushrooms.

  4. Add 1 tsp sesame oil to same pan and heat until shimmering. Add salmon fillets and cook 3-4 minutes each side, depending on thickness. Remove from heat and let rest.

  5. Assemble Soup: Arrange bok choy, sugar snap peas, english peas and shiitake mushrooms in two bowls. Pour broth over the top and place salmon in center. Sprinkle with sesame seeds and green onions. Serve warm.

It was a wonton afternoon

Running With Forks Pork Wontons

The weather man declared the sun was going to shine on our faces every day this week...he disappointed me.  It rained all day. Without a single beam resting on my cheeks.  But that's alright, Roald Dahl put it nicely, "...if you have good thoughts it will shine out of your face like sunbeams and you will always look lovely". And after leaving LA and living in this beautifully rainy city, I've learned to find my own sunbeams in times like this. I took those words and chose to take the rain as the perfect opportunity to shelter myself in my kitchen, get my hands dirty and play with the wontons I've been craving ALL week long. 

This recipe is light, comforting and incredibly easy.  I used a portion of the wontons for the soup, a portion as potstickers and a portion is hiding in the freezer to come back to enjoy in a week or so! And feel free to explore with different proteins and vegetables! You might surprise yourself when you look down at the tray filled with delicate little packages that YOU created.  Meditation in motion.  That's what cooking and creating is for me. 

HOMEMADE WONTON SOUP

A deliciously warming soup made with little homemade pork wontons simmering in a light chicken stock with Chinese vegetables.

Prep time: 30 mins | Cook time: 25 mins | Total time: 55 mins

Serves: 6 (with leftover wontons)

INGREDIENTS:

  • 2 garlic cloves, pressed

  • 1 tbsp ginger, finely grated

  • 2 green onions, thinly sliced

  • 1 1/2 tbsp oyster sauce

  • 1 1/2 tsp siracha

  • 1 tbsp sesame oil

  • 1 c shiitake mushrooms, diced (~3oz)

  • 1 c cabbage, finely chopped

  • 1 lb ground pork

  • few grind of fresh cracked pepper

  • 30 2-inch wonton sheets

  • 1 tbsp sesame oil

  • 4 small garlic cloves, minced

  • 1 tbsp ginger, finely grated

  • 4 cups chicken stock or broth (you can use fish or vegetable stock as well)

  • 4 cups water

  • 3 oz shiitake mushrooms, thinly sliced

  • 1 baby bok choy, thinly sliced

  • 3 green onions, thinly sliced, 2-3 tbsp white miso paste, or more to taste

  • 6 tsp sambal oelek, divided between bowls *optional

  • 6 tsp tamari, divided between bowls *optional

  • garnish with green onions and radish, thinly sliced

DIRECTIONS:

  1. In a large bowl, combine garlic, ginger, green onions, oyster sauce, siracha, sesame oil, shiitake mushrooms, cabbage, pork and pepper. Using your hands, fold the ingredients into each other and until well combined.

  2. Assembly of wontons: Place wonton sheets on a work surface with parchment paper. Scoop 1 tbsp of the pork mixture into the center of each sheet. Using your finger, line the edges of the sheet with water. Fold the dough into the center from each corner to create a little package, pinching the edges to seal. (if you are using circular wrappers, fold the sheet in half to create a half-moon/crescent shape). *

  3. Heat 1 tbsp sesame oil in a dutch oven or stock pot over medium heat. Add garlic and ginger and cook until fragrant, stirring frequently, about 1-2 minutes.

  4. Slowly pour in chicken stock and water, increase heat and bring to a boil. Add mushrooms and bok choy, reduce heat and simmer until mushrooms are tender, about 10 minutes. Add green onions and miso paste, stirring until dissolved, about 2 minutes, and adjusting miso for desired taste.

  5. Increase heat and bring to a slow boil. Carefully drop in 12-18 wontons, depending on desired wontons per bowl and cook until wrappers are cooked through, about 5 minutes.

  6. At the bottom of each bowl, add 1 tsp sambal oelek and 1 tsp tamari, if desired, and ladle soup into bowls.

  7. Garnish with thinly sliced green onions and thinly sliced radishes. Enjoy!

*if freezing some of the wontons, place uncooked wontons in a single layer on a parchment lined baking sheet overnight in the freezer and transfer to freezer bags or airtight storage.

Running With Forks Pork Wontons