Soups, Stews Archives - MyFoodChannel

Cool Carrot Soup for Hot Summer Days

08/06/2022 by Chef Buck

Balance hot summer days with a chilled carrot soup. This blended carrot recipe packs a lot of flavor and nutrition in a refreshingly light vegan recipe. Fresh ingredients like ginger, lime, and garlic add zing to this easy to prepare carrot soup dish.

Ingredients for Carrot Soup

2 Tbsp OIL, divided
1 ORANGE BELL PEPPER, seeded and cut into bite-sized pieces
2 Tbsp GARLIC, minced
1 lb CARROTS, cut into bite-sized pieces
3/4 tsp TUMERIC POWDER
1/4 tsp SMOKED PAPRIKA
1/2 tsp SALT
1/2 cup WATER

13.5 oz can COCONUT MILK
1 Tbsp LIME JUICE (1/2 lime)
1/4 tsp LIME ZEST
1 tsp SESAME OIL
1 Tbsp RICE VINEGAR
2 tsp HONEY, if soup is extra tangy

Garnish:
1/3 cup unsalted roasted PEANUTS, chopped. Alternative: 2 Tbsp SESAME SEEDS, toasted.
1/3 cup CILANTRO, chopped

You’ll also need a blender: a regular, stationery blender, or a smaller, handheld immersion blender like one used in the video. Check current prices for an immersion blender on Amazon.

How To Make Chilled Carrot Soup

Wash, chop carrots, orange bell pepper into bite-sized pieces. Peel and mince garlic.
Heat 1 tsp oil on medium high heat.
Saute orange bell pepper and garlic till they begin to brown, then remove to a big bowl.
Heat another 1 tsp oil; saute carrots till you see browned areas, about 4 minutes.
Add turmeric powder, smoked paprika, salt and water. Stir, cover and let cook until a fork easily goes through carrots; about 5 minutes.
Add cooked carrots and remaining ingredients (except garnish) to the bowl with cooked bell pepper and garlic.
Blend all ingredients together to desired consistency.
Place soup in the fridge and chill for at least 2 hours.
Remove from the fridge. Stir in more water or coconut milk (1/4 cup at a time), until desired consistency.
Serve chilled carrot soup with a garnish of peanuts and cilantro.

This Carrot Soup Recipe Is Versatile

Instead of sautéing your carrots, you can microwave them. Or, you can roast the carrots, pepper and garlic (leave cloves whole to roast, then mince) in 1 Tbsp oil and the seasonings, for 20-30 minutes at 400˚F.
If you want a hot soup, leave out the lime juice and zest. Instead of lime, stir in 1 tsp or more of your favorite savory seasoning, such as curry or rosemary. Heat on low/medium heat, or microwave, just until heated through.
Serve it over rice, noodles or rice noodles.

Looking for a sweeter way to use up some carrots? Try our Carrot Muffin Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this cool carrot soup recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Seafood Gumbo Recipe – New Orleans Gumbo

01/29/2022 by Chef Buck

Make the best seafood gumbo at home! Since we’re in New Orleans, we thought we’d make a big pot of seafood gumbo with shrimp, fish, and crab –and of course a little fresh okra! It takes a little time to make a great gumbo, but maybe not as long as you think, and it’s not complicated, so give this gumbo recipe a try and let me know what you think.

Ingredients for Seafood Gumbo Recipe

¾ cup oil VEGETABLE OIL …don’t substitute butter because it burns easily, but we’ll add a little butter eventually.
1½ cup FLOUR
2 Tbsp BUTTER
2 cup ONIONS, finely chopped
2 cups GREEN BELL PEPPER, chopped
1 cup RED BELL PEPPER, chopped
1 cup CELERY, chopped
12-16oz FRESH OKRA, cut into ¼” discs (frozen then thawed okra can be used, but fresh is better)
3-5 cloves GARLIC, minced
14.5 oz can undrained petite DICED TOMATOES
8oz can TOMATO SAUCE
2-3 BAY LEAVES
2 Tbsp SMOKED PAPRIKA (1 Tbsp to start, another Tbsp later in the recipe)
1 tsp dried THYME
4 Tbsp CREOLE SEASONING (2 Tbsp to start, another 2 Tbsp later in the recipe)
1 tsp SALT
4 cups of chicken or veggie STOCK (sub 8 oz clam juice for 1 of the cups, if desired)
1 tsp WORCESTERSHIRE SAUCE

4 lbs seafood:
2 lb firm white FISH like cod, catfish, tilapia, etc. cut into ½” cubes
1 lb peeled and deveined SHRIMP
1 lb LUMP CRAB MEAT, or use less and substitute more fish or shrimp
Toss in a few hard shell GUMBO CRABS if you like, but that’s optional!

If you don’t use a pre-prepared GUMBO SEASONING MIX, you can make your own creole seasoning with a simple mix of paprika, cayenne, garlic powder, oregano, salt and pepper. Here’s the GEAUX CREOLE SEASONING we used in the recipe video; price it on Amazon.

How to Make Seafood Gumbo

Chop, dice, mince your veggies.
In a large pot, heat oil over medium heat for a few minutes until heated through. Check prices for Big Gumbo Cooking Pots on amazon.
Mix in flour and stir until smooth and then continue to stir constantly. You are making a “sort of roux”. A roux is equal parts fat and flour, but we’re using a little more flour in this recipe. Keep the heat on low to medium low and stir until the mixture slowly browns into a dark, rich, ice cream coffee coor. This might take 40-50 minutes, but don’t rush the process or your mixture will scorch.
When the roux is a rich, medium brown color, immediately add onions, green pepper, celery, garlic, and okra and stir well.
Add the first round of seasonings: 1 Tbsp smoked paprika, 2 Tbsp Creole seasoning, 1 Tsp dried crushed thyme, and bay leaves.
Add petite tomatoes, tomato sauce, and 4 cups of water/stock, and also include hard-shell gumbo crabs (optional). Mix everything together well.
Turn up the heat to bring the pot to a soft boil. Turn the heat down and simmer for 30 minutes. Stir occasionally.
After 30 minutes, add Worcestershire sauce and chopped fish and let the pot continue to simmer for about 10 minutes.
Add additional seasoning to finish: 2 Tbsp Creole seasoning, 1 Tbsp smoked paprika, 1 tsp dried crushed thyme.
Add shrimp and crab and cook for a final 5-10 minutes.
Adjust seasoning and stock/water as desired.

Serve seafood gumbo with WHITE RICE and top with chopped GREEN ONION or PARSLEY.

If you’d like to try a fish stew that tastes great, is very inexpensive, and super easy to make, then a take a look at this Canned Mackerel Fish Stew Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our seafood gumbo recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Kale Soup Recipe

04/07/202401/15/2022 by Chef Buck

If you’re on the fence with kale, then try this healthy, leafy green in an easy kale soup recipe. Kale is a vegetable that folks either love or hate because of its texture, but kale’s robust texture makes it extremely versatile for many recipes, and using kale in a vegetable soup is a simple way to tame the texture.

Kale Soup Recipe Ingredients

12 oz KALE
1 lg ONION chopped
1 CARROT
1 SWEET POTATO
3-5 cloves GARLIC chopped
1 tsp CHILI POWDER
1 tsp CAYENNE PEPPER
1 tsp GARLIC POWDER
½ tsp BLACK PEPPER
2 cups BROTH
2 Tbsp OLIVE OIL

How to Make Kale Soup

Wash kale greens thoroughly and chop into rough, large sizes. Need a new Cutting Board? Price boards on Amazon.
I use 2 medium sized onions in the kale recipe video, or just use 1 large onion, but you can be flexible on the ratio of ingredients as you prefer. I like to cut the onion into large, thin slices for this soup dish.
In a large pot, heat light olive oil on medium heat. Check current prices for a Soup Pot on Amazon.
Saute chopped onion and garlic for 2 minutes.
Add seasoning and continue to saute for 2 minutes.
Add sweet potato, carrots, and broth, then top the dish with your kale greens. Cover the pot for a couple of minutes to allow the greens to soften and wilt.
Once the greens have wilted, stir all the ingredients together well, then add just enough water to cover the ingredients completely.
Cover the pot and turn up the heat to bring the pot to a bubble, then reduce the heat, cover the pot with a lid, and allow the soup to simmer gently for about 30 minutes.
After half an hour, your soup will be ready to eat, but the longer you let soup sit, the tastier it will be, which is always true for soups and stews, so the more advanced you can make the dish ahead of time, the better it will be!

For another healthy greens dish, try this fantastic Beet Greens Brunch Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our beet green recipes, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Miso Soup Recipe – Vegetable Soup with Yellow Miso

04/07/202412/12/2020 by Chef Buck

Miso is a fermented soybean paste perfect for a quick miso soup recipe. I find this popular Asian seasoning in a refrigerated case at my local big box grocery. There are 3 main varieties of miso: white, yellow, and red miso. White miso has the mildest flavor while red miso is the strongest; I generally choose yellow miso which is in the middle and use it primarily for making soups and dressings.

Ingredients for this Miso Soup Recipe

3 tsp YELLOW MISO
2 cups WATER
1 CARROT sliced
1 small ONION chopped (or use green onions)
1 stick CELERY chopped
handful of fresh SPINACH roughly chopped
dried SEAWEED to taste (we use versatile seaweed sheets)
1 Tbsp OIL
¼ tsp BLACK PEPPER
RED PEPPER FLAKES

How to Make Miso Soup with Vegetables

Heat a pot with oil on medium heat.
When oil is hot, add in the onions and red pepper flakes and sauté for 2-3 minutes.
Add in the carrots and celery and continue to sauté another 2 minutes.
Season with black pepper then pour in the water, cover the pot and let it come to a boil.
Once the pot is boiling, turn off the heat and stir in the miso until it dissolves.
Add in the remaining ingredients, stir, and serve hot.

We generally buy seaweed sheets, which is what I use in the video recipe. Dried seaweed sheets are versatile and easily used for making sushi rolls or simply adding to salads and soups. Check current prices for DRIED SEAWEED on Amazon.

Interested in a heartier soup? One of my favorite and easiest recipes is for this Healthy Mackerel Stew. Any time of year is great for a hearty, healthy soup or stew, but like miso soup, this dish is especially tasty when the cool weather arrives.

Thanks for checking out this vegetable miso soup recipe, and all of our recipe videos. Miso has a Wikipedia page if you’d like to discover more details about this Japanese soybean paste.

Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Ramen Noodles Complete One Pot Meal

03/05/202009/08/2018 by Chef Buck

Here’s a complete one-pot ramen noodles meal using only 4 ingredients. I love hipster ramen restaurants with fancy egg and noodle dishes, and you can make a similar recipe at home with a package of cheap grocery store ramen noodles. Just add green onion, spinach, and a creamy soft boiled egg to make this simple dish.

One-Pot Complete Meal with 4 Ingredients

1 pkg RAMEN NOODLES
1 EGG
1-2 GREEN ONIONS (green tops chopped, white stalks thinly sliced)
some SPINACH

I use the Oriental flavored ramen in the video recipe, but I often use the beef or chicken as well, so use whatever flavor you like. Check here for current prices for ramen on Amazon.

If you don’t care whether your egg yolk is runny or not, then there is no pressure,
but if you like a soft boiled egg, then timing is everything. The total simmer time for a runny yolk should be 5-6 minutes.

How to make Ramen Noodles with a Soft Boiled Egg

Heat a pot with enough water to cover the egg.
Bring the water to a boil, then reduce to a simmer and gently add the egg with a spoon.
Let simmer for 3 minutes, then add in the ramen noodles and sliced onion whites with the egg.
After another 2-3 minutes, turn off the heat, remove only the egg from the pot, and immediately drop the egg into an ice bath.
Add spinach and ramen seasoning into the pot and stir well. You don’t have to use the entire flavor packet; I find it overpowering and use about half, so add to taste.
Return to the egg and peel it.
Pour the noodles, spinach, and onion stalk into a bowl.
Add the egg.
Top with green onion tops, and serve.

Try the dish out and let me know if you like it. It’s an easy way to elevate an inexpensive package of ramen noodles to a nice meal. For another ramen noodle recipe idea, try this Asian-Style Noodle Slaw Recipe.

crunchy slaw — Crunchy coleslaw or noodle salad? What sounds tastier?

Thanks watching and checking out the ramen noodle recipes, and be sure to sign up for our mailing to receive our weekly posts delivered to your inbox. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Vegetable Soup Recipe with Rutabaga

03/05/202005/26/2018 by Chef Buck

Try a tasty vegetable soup featuring rutabaga. Rutabaga is a healthy root vegetable you can use like a potato, but with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, only sweeter. It’s related to cabbage, and has a mild cabbagy taste, but not the “scary” cabbagy taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size, because that means it’s not too old, or dried out. Next time you’re at the market, pick up a rutabaga and give this vegetable soup a try and let me know what you think.

What you need for this Rutabaga Vegetable Soup Recipe

1 large RUTABAGA
1 ONION
2 stalks of CELERY
2 CARROTS
4-6 GARLIC
HOT PEPPER as desired
OIL for sauteing
CUMIN and FENNEL 1-2 tsp
(seeds optional)
1 Tbsp GARLIC POWDER
1-2 Tbsp CURRY POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
(I use water in the soup if making ahead of time, or ready-made broth if eating soon)
Also, it’s soup; so add whatever else you want and clean the odds and ends out of your fridge.

How to make a Vegetable Soup with Rutabaga

Slice the ends off the rutabaga and cut away the outer skin with a knife.
Chop rutabaga into large cubes, approximately 1/2″ squares, but err on larger pieces.
In a large soup pot, heat oil on medium heat.
Add seeds and cook about 20 seconds.
Add garlic, hot pepper, and onion and saute for another 4-5 minutes.
Add in seasoning and mix well.
Add carrot, celery and rutabaga and mix well.
Fill pot with enough broth or water to cover veggies (use veggie or chicken broth instead of water if eating soup the same day, use water if sitting overnight), cover with a lid, and bring pot to a
boil.
Reduce heat and simmer on low for 40-50 minutes until rutabaga is fork tender.

That’s it!
Give this easy rutabaga soup recipe a try and let me know what you think, and bon appétit!

Is Rutabaga Healthier than Potato?

Rutabaga has LESS THAN HALF the calories of potato.
Rutabaga has 60% FEWER CARBS than potato.
Rutabaga contains about the same amount of Dietary Fiber as potato.
Potato wins the vitamin count; rutabaga provides more Vitamin C than potato,
but overall, is less nutrient rich than potato.

So, don’t give up on potatoes, but add rutabaga into your menu rotation and you’ll find it makes a great change-up from the regular potato routine. If you want to jazz up your breakfast, you can start with this Hash Browns Recipe with Rutabaga, or get down to basics
with this Roasted Rutagaba dish.

rutabaga recipe — Roasted rutabaga makes a great alternative to a potato side dish.

For another super vegetarian recipe idea, try this No-Meat Vegetarian Chili Recipe.

Thanks for checking out this rutabaga soup recipe, and if you liked the dish, click a button or two below and share it with your friends.
I appreciate it, thanks!
–Chef Buck

Vegetarian Chili is not just for Vegetarians!

08/04/202304/28/2018 by Chef Buck

Here’s a satisfying and hearty vegetarian chili recipe that’ll put a little pep in your step. If you’re a die-hard carnivore, then your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant I generally order a meat and bean chili, but at home I’m vegetarian chili all the way. Vegetarian chili just tastes great, and I don’t miss the meat, plus it’s a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty meatless chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like, so be creative!

What You Need to Make a Great Vegetarian Chili

15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the fridge of all those veggie odds and ends, so use what you have.

How to Make Easy Vegetarian Chili

Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it’s pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.

Like any soup or stew or chili, it’s ideal if you make the recipe ahead of time, because the dish will get exponentially better as the days pass, so be sure to make a big pot of chili so you’ll have plenty of leftovers.

That’s it! Hope you like it, and if you’ve got a bigger pot, CLICK HERE for a double-sized variation of this vegetarian chili recipe.

If you want jalapeno corn muffins to pair with chili, here’s a recipe that tastes great and is a breeze to make.

Jalapeno Corn Muffin Recipe

¾ cup cornmeal (whole, medium grind)
1¼ cup all-purpose flour
2½ tsp baking powder
½ tsp smoked paprika
½ tsp chipolte (or regular chili powder)
½ tsp salt…unless the corn or butter already contain salt
1 cup milk
2 Tbsp oil (alternative butter, melted)
3 Tbsp honey
1 large egg
1 cup canned corn kernels, drained
¼ cup pickled jalapenos, chopped
¼ onion, minced
1 cup shredded sharp cheddar cheese (plus ¼ cup for topping)
optional: 1 jalapeno (deseeded and sliced for topping)

Place rack in middle of the oven and preheat to 400°F.
Grease 12 muffin pan cups or line with parchment paper baking cups; set aside.
Combine dry ingredients in bowl.
Combine remaining ingredients in another bowl (minus topping, jalapeno). Add to dry ingredients and stir until ingredients are moistened.
Fill prepared muffin cups evenly.
Top with remaining jalapeno rings and cheese.
Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown.
Allow to cool for 5 minutes before removing from muffin tins.
Serve warm or cold. Serve with butter or honey butter.
HONEY BUTTER:
½ cup butter, softened
2 Tbsp honey

I hope you like these recipe ideas. Give this healthy chili recipe a try and let me know what you think, and for more hearty meat-free options, try this very easy blackened eggplant Veggie Burger Recipe or this fantastic faux pasta made with Zucchini Zoodles.
Or visit my Vegetarian Recipe Playlist over on The Chef Buck Youtube Channel.

Thanks for Watching our Vegetarian Chli Recipe!

Click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

French Onion Soup Recipe – How to Make Onion Soup

03/11/202207/06/2017 by Chef Buck

French onion soup is a great way to use up a lot of onions, and it’s an easy soup to prepare. The key to great French onion soup is caramelizing the onions into a gooey, rich, golden sweetness. Avoid using a non-stick pan, since this will make caramelizing the onions take longer. Yellow or sweet onions are best for this recipe. Cook the onions down until they begin to release their sugars, turn golden, and stick to the pot. Sticking to the pot is good when it comes to caramelizing onions. And deglazing the pot with a bit of vinegar or white wine will add fantastic flavor to the French onion soup.

French Onion Soup Ingredients

4 lg ONIONS sliced into strips
1 Tbsp BUTTER
1 Tbsp OIL
3-5 cloves GARLIC finely chopped
½ tsp ITALIAN SEASONING
1 Tbsp WORCESTERSHIRE
dry WHITE WINE
or VINEGAR for de-glazing
2 cups BROTH
SALT and PEPPER (to taste)
toasted BREAD for crouton
creamy white CHEESE for topping

How to Make This French Onion Soup Recipe

Don’t use a non-stick pan. Sticking is good for French onion soup. Check current prices for a stainless steel soup pot on amazon.
Use yellow or sweet onions for this recipe, they have lots of sugar and are best for caramelizing.
On medium heat, melt a combo of butter and oil.
Add sliced onions into the pot.
Add salt and mix the onions well with salt, butter, and oil.
Add garlic if you want to, it’s optional for you, but it’s not optional for me.
Cook, stirring occasionally, until the onions have cooked down and caramelized.
Caramelization will take a while, you can’t rush the process.
Keep the heat around medium. Never on high heat.
You’re not just cooking the onions, you’re cooking the onions down, coaxing out the sugars and turning the onions into a rich goodness. Turning the heat up to high and searing the onions will not produce the same effect as caramelizing the onions, so be patient and give the onions time to caramelize…caramelization is the reason French onion soup tastes so good.
After 30-45 minutes, your onions will begin to brown and stick to the pan.
Once the onions turn gooey and have a nice color, add a bit of apple cider vinegar or a dry white wine to deglaze the pan and free any tasty onion flavor from the bottom of the pan.
If nothing is stuck to the pan, still add a bit of vinegar or white wine; it’s just a good idea.
Add dried Italian seasoning, black pepper, and broth.
Add in a little Worcestershire sauce if you like, it’s optional, but another good idea.
Stir and bring the pot up to a bubble, reduce down to a simmer, and cook as long as you like, but at least 20-30 minutes.

And that’s it, the soup is ready.
Whenever you’re ready to serve the dish:

Fill a serving of soup in an oven safe bowl.
Top the soup with a toasted crouton; traditionally a large crouton is used, almost like a “raft” for the cheese, but this can be awkward to eat, so use smaller croutons, it will work just as well, and be less fuss for your spoon.
Heap a mound of freshly shredded cheese onto the crouton. Be generous with the cheese. You want to use enough cheese so that it will melt and cover the entire top of the soup in a toasty cheese crust. Gruyere cheese is a nice choice, but any creamy white cheese will work. I like a combo of Monterrey jack and Parmesan cheese. Swiss is good, too. Whatever cheese you choose, be generous with it.
Slide the soup bowl under a broiler until the cheese is melted and beginning to toast.
As soon as it cools to a temperature that won’t burn your taste buds, it’s ready.

Enjoy!
Give this French onion soup recipe a try and let me know what you think, and bon appétit!

And for another rich soup dish, check out this Parsnip Soup Recipe

Thanks For Watching Our Recipe Videos!

Thanks for checking out this onion soup recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Groundnut Soup Recipe – Lamb Stew with Peanuts

10/08/202109/10/2016 by Chef Buck

This groundnut soup recipe is an African-inspired dish made with peanuts. I make this peanut soup like a stew, with nice chunky ingredients, including meat and potato. This particular recipe is a variation on lamb stew, but you can use chunks of lamb, beef, chicken, or pork, whatever meat you prefer. Adding peanut butter to soup is a very yummy idea, and you should definitely give it a try.

What You Need To Make Peanut Soup

1 lb. LAMB (or preferred meat, cut into stew pieces)
1 lb. FISH (cut into stew pieces)
2 ONIONS (chopped)
HOT PEPPER (finely chopped, or substitute chili powder)
1 SWEET POTATO (chopped, substitute white potato)
½ cup PEANUT BUTTER
3-5 cloves GARLIC (finely chopped)
2 tsp TURMERIC
2 tsp PAPRIKA
2 tsp CUMIN
15oz can CRUSHED TOMATO
½ cup PARSLEY (chopped)
SALT and PEPPER (to taste)

How To Make A Peanut Soup Recipe

You can use chicken, beef, lamb, fish, pork or any combination of these ingredients. Soup is the perfect opportunity to use whatever ingredients you have on hand, or whatever is on sale.
For this particular peanut soup recipe, I’m using a combination of lamb and fish.

Firstly, season the meat and set aside while you chop and slice the other ingredients.
Then heat a soup pot on medium high heat, and add in your lamb. Sear the meat on all sides and then remove lamb from the pot. Check current prices for a Soup Pot on Amazon.
Add a little oil to the pot and reduce heat to medium.
Add in the garlic, onion, and hot pepper and saute for 3-5 minutes. Add additional seasoning as desired.
Return seared lamb to the pot and add in the crushed tomato and 1 can of water.
Chop one sweet potato (or sub white potato) and add to pot.
Raise the temperature and bring the pot to a boil.
In a bowl, mix 1 cup of hot water and peanut butter until smooth.
Add mix to the soup pot.
Bring pot to a simmer, cover, and cook 30 minutes.
Add chopped fish.
Cover and simmer 15-20 minutes.
Add more water if desired.
Adjust seasoning as needed.
Turn off heat and add chopped parsley.

And that’s it…serve as is, or over rice.
Give this super tasty African-inspired stew recipe a try, and let me know what you think, and bon appétit!

For a more traditional Western-style stew, try this Classic Beef Stew Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this Africa-inspired groundnut soup recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Canned Mackerel Recipe for Meatballs

06/13/201909/11/2015 by Chef Buck

Try this canned mackerel recipe and cook a healthy Italian-style meatball dish. Mackerel provides a ton of nutrition, and is a wild caught fish full of healthy oils. It’ a rich source of omega-3 fatty acids. Canned mackerel is inexpensive, super convenient, and an ideal ingredient to have around the house.

What You Need to Make a Meatball Canned Mackerel Recipe

1 can MACKEREL
1 EGG
1 Lg ONION
4-5 cloves GARLIC
4-5 Tbsp OLIVE OIL
14oz can TOMATO SAUCE
14oz can CRUSHED TOMATO
½ GREEN BELL PEPPER
1 RED or YELLOW BELL PEPPER
½ cup grated ROMANO CHEESE
1 Tbsp ITALIAN SEASONING
2 tsp CHILI POWDER
SALT and PEPPER (to taste)
some fresh parsley…and serve over rice or noodles

How to Make Canned Mackerel Meatballs

Open the canned mackerel and pour fish into a bowl. Like canned tuna, the mackerel has already been cooked during the canning process. The skin and bones are edible, in fact they are quite nutritious.
Remove some of the juice that was in the can, but leave about a ¼ cup of juices.
The larger vertabrae, while quite chewable, can be a little distracting in a meatball.
Using your hands, break the fish up, smashing as much of the bone matter as convenient.
Into the bowl add salt, pepper, and chili powder to taste. You’ll also add some of these spices into the marinara sauce as well.
Add the freshly grated Romano cheese, or substitute Parmesan cheese.
Add one egg, and about 1 Tbsp each of finely chopped onion, garlic and green bell pepper.
Thoroughly combine all of the ingredients in the bowl and then form the mixture into meatballs about the size of a ping pong ball. The bowl should yield 12-14 meatballs.

Time to Cook the Meatballs!

Heat a skillet with oil on medium high heat.
Brown the meatballs on all sides. Be gentle, the mackerel meatballs will be moist and quite soft. The meatballs will likely not keep their round shape, but that’s fine. Use tongs and turn them gently in the hot oil. The browning will help the meatballs to keep their shape later in the marinara sauce.
Brown meatballs for 5-7 minutes and the remove the meatballs from the skillet and set aside on a plate.
Into the skillet add the remaining onion, garlic, and bell peppers. Saute for several minutes until they begin to soften.
Add more salt, pepper, and hot pepper as desired. Use fresh hot peppers if you like!
Add in the crushed tomatoes and tomato sauce.
Stir in the dried Italian seasonings.
Bring skillet to a bubble and the reduce to a simmer and cover and let simmer for about 20 minutes.
After 20 minutes, add fresh parsley and then return the meatballs to the skillet.
Gently mix the meatballs with the sauce and let cook for another 5 minutes.

And that’s it! Serve the sauce and mackerel meatballs over pasta or rice.
Give this canned mackerel recipe a try and let me know what you think, and bon appétit!

If you can’t find it at the store, you can check out canned mackerel prices on Amazon.

And for another canned seafood recipe, try this delicious Salmon Burger Recipe.

Thanks for watching the video and checking out the recipe. If you enjoyed it, then click some of the share buttons below and introduce your friends to the joy of canned mackerel! I appreciate it!
–Chef Buck

Make the Best Bean Soup Today !

12/30/202207/16/2015 by Chef Buck

This bean soup recipe is super tasty and easy to make. Doesn’t bean soup sound delicious? Especially if you’re a kid. I use cannellini beans and black beans in this recipe, but you can use whatever beans you like. Ham or sausage is great in bean soup, too, and it doesn’t have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe and extra veggie or two…beans need all the excitement they can get.

Bean Soup Recipe Ingredients:

2 15oz cans CANNELLINI BEANS
1 15oz can BLACK BEANS
2 medium sized ONIONS chopped
4-5 cloves GARLIC finely chopped
some leftover SAUSAGE or HAM (cooked)
32 oz BROTH (or ½ water ½ broth)
a little HALF AND HALF if you want
1 tsp CHIPOTLE POWDER
(or use some other kinda heat)
SALT and PEPPER to taste
1-2 Tbsp Oil
chopped PARSLEY if you want

Bean Soup Recipe Directions:

Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
improvising.
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.

If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency. Check here for current prices on Hand Blenders at Amazon.

I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
Hope you love it!
Give Bean Soup recipe a try and let me know what you think, and bon appétit.

And for more bean fun, check out this crazy awesome Vegetarian Chili Recipe that even the meat lovers in your family will enjoy.

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Fish Chowder Recipe …New England Style

06/13/201904/10/2015 by Chef Buck

Try this creamy, New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like. I also use cod as the primary ingredient, but add additional seafood and you’ve got seafood chowder!

Fish Chowder Recipe Ingredients:

2½ lbs. COD…or some kinda fish (skinless, boneless, and chopped into chunks)
3 med. POTATOES (peeled/cut into ½ inch pieces)
4-5 slices BACON (chopped)
1 Lg ONION (chopped)
1 cup CELERY (chopped)
½ cup CARROT (chopped)
HOT PEPPER (as desired)
8oz CLAM JUICE
2 Tbsp FLOUR
1 tsp dried OREGANO
1 tsp dried THYME
1 BAY LEAF
1 Tbsp BLACK PEPPER (fresh ground)
SALT (to taste)
½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess)

Fish Chowder Recipe Directions:

Heat a large pot on medium heat. Check current pricing for a soup pot on Amazon.

Add bacon. When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes. Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute.

Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf. Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!).

Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders.
Return pot to boil, then reduce and simmer about 5 minutes.
In a small mixing bowl, add clam juice and flour and mix well.
Stir this into the pot and cook 2 minutes until chowder thickens.

Turn off the heat and add half and half or heavy cream. I don’t put too much in myself, cause I don’t like my chowder too milky,but add a little extra if you like.

And that’s it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread.
Ideally it’ll sit a few hours before you eat it, or even the next day–soups and stews are always better the next day,although I rarely plan that far ahead–still it’s a lot of chowder and you might have leftovers since it’s a big pot.

And for a less creamy seafood dish, try this Seafood Stew Recipe.

Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Bok Choy Recipe for Healthy Bok Choy Soup

06/13/201909/11/2014 by Chef Buck

This bok choy recipe is one of my favorites. Bok choy is a type of cabbage, and quite versatile. It’s easily found in markets and is sold in several shapes and sizes under the name bok choy ranging from dinky baby bok choy to the larger size cabbages that I like to use for soups.

Bok Choy Recipe Ingredients

1 large BOK CHOY (rough chopped)
2 medium SWEET POTATOES (cubed)
1 medium ONION (chopped)
CHILI PEPPERS (to taste)
2 Tbsp GINGER (sliced, minced)
5-7 cloves GARLIC (chopped)
1 Tbsp CORIANDER POWDER
1 tsp MANGO POWDER
1 tsp LEMONGRASS POWDER (or fresh lemongrass)
1 can COCONUT MILK
½ cup fresh BASIL (chopped)
SALT and PEPPER to taste
WATER enough to cover ingredients

How to make Bok Choy Soup

If you need a nice soup pot for your kitchen, you can check here for current pricing for a soup pot on Amazon.

In a soup pot, heat oil on medium high heat and add the ginger, garlic, chili peppers (or jalepenos, or whatever your favorite heat is–or no heat if you wanna skip the bite), and onion.
Saute for a minute or two and then add in the coriander, mango powder, and lemongrass powder (if using fresh lemongrass, add in with onions). Mix well and saute for another minute.

Add in sweet potatoes, skinned and cubed into ½ inch peices.
Add one 13.5 oz can of coconut milk and 1 can of water.
Bring pot to a boil, then reduce to a simmer and let cook for 5-6 minutes.

While pot simmers, separate the bok choy stalks from the leaves and wash well.
When the 5-6 minutes are up, add in the bok choy stalk bottoms and mix well. Add more water if needed. The water should be just enough to cover the soup ingredients, add sparingly.
Bring pot back to a simmer, cover and let cook for another 2 minutes.

Add salt and pepper to taste.
Stir in the bok choy leaves and cook for 1 minute.
Stir in the fresh chopped basil and remove from the heat.
And that’s it.

Soup is a great opportunity to clean out the fridge, so experiment with adding other veggies. I often add carrots and bell pepper. Give this bok choy recipe a try and let me know what you think, and bon appétit!

And for another Asian inspired dish, try this Spicy Chinese Eggplant Recipe.

Chinese Eggplant Recipe with Sweet Sauce

Thanks for checking the recipes out! Subscribe to our mailing list and never miss a new recipe video, we appreciate it.
–Chef Buck

Chorizo Recipe — Cazuela de Chorizo!

08/04/202309/09/2013 by Chef Buck

This spicy chorizo sausage recipe is a Spanish inspired meat and potato stew that is super-flavorful and delicious–and hearty, too.

What you need for this Chorizo Sausage Recipe

1 lb CHORIZO LINKS
3-4 Tbsp OLIVE OIL
1 lg ONION (chopped well)
4-5 cloves GARLIC (thinly sliced)
3 ROMA TOMATOES (diced)
3 lg POTATOES (cut into approx 1″ pieces)
14 oz can BROTH (add water as needed)
1 BAY LEAF
1 tsp SMOKED PAPRIKA
1 Tbsp CHILI POWDER
¼ tsp CAYENNE PEPPER
½ tsp ground THYME
SALT and PEPPER to taste

How to make Cazuela de Chorizo

Heat olive oil on medium high heat in a deep skillet or wide-bottom pot.
Add onion and garlic and saute.
As the onion begins to soften, add bay leaf, salt, chili powder, cayene pepper, and paprika.
Stir well and continue sauteing ingredients for 4-5 minutes.
Add chorizo sausage–use UNCOOKED chorizo links; slice the links in the casing, about ½ inch wide pieces.
Cook the sausage with the onions for 5 minutes and then add tomato (3 diced roma tomatoes or 14oz can diced tomatoes).
Mix tomato with onion and then add potato. I like to leave the skin on the potato mainly because it tastes GOOD. And then you don’t have to peel the potatoes either, which is good, too. The potato should be cut up into good sizes, about 1″ pieces, so that you’ll have some good chunks of potato after the dish stews.
Cover the skillet and bring the dish up to a bubble.
Reduce the heat to a simmer and add dried thyme.
Cover, and let simmer for about 30 minutes or until the potatoes are cooked through–stirring occasionally as needed.

Give it a taste and add a little more salt and seasoning as desired. Garnish this chorizo recipe with fresh chopped parsley, cilantro, or green onion…and enjoy!

If you don’t have a big skillet or pot, here’s a link to check out check out current prices for a BIG STEW POT on Amazon.

For another great stew idea, check out this vegetarian alternative, a Meatless Chili Recipe that even meat lovers will love.

Thanks for Watching our Chorizo Sausage Recipe Video!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Beef Stew Recipe for a Hearty Meal

08/04/202304/17/2013 by Chef Buck

This beef stew recipe is a classic meat and potato dish, a stick to your ribs meal that hits the spot on a cool day, or any day. A stew is a great way to clean out the fridge, so add any odds or ends you have hanging around. Adjust the seasonings as you like. I tend go do lighter on the seasonings just to keep it mild and meaty, but sometimes I do just the opposite. Many times I’ll add a ¼ cup of BBQ sauce just to jazz things up. There are no rules when it comes to beef stew, so go for it.

This will make you feel like a manly man if you’re a man, and if you’re a woman, you’ll likely take ownership of your own feelings and not need a bowl of food to direct your inner emotional understanding.

What you need for this Beef Stew Recipe

1½ lbs STEW BEEF
¼ cup ALL-PURPOSE FLOUR
1 GREEN BELL PEPPER (chopped)
1 15oz can DICED TOMATOES
2 lg CARROTS (chopped)
2 POTATOES (chopped)
1 lg ONION (sliced)
3-4 cloves GARLIC (sliced)
1 14oz can BROTH (chicken or beef)
CELERY? why not?
3 Tbsp OLIVE OIL
1 tsp CORIANDER
1-2 tsp CUMIN
1 BAY LEAF
1 tsp CHILI POWDER
(optional) ¼ cup of BBQ sauce …so good…give it a try
1 Tbsp BUTTER
SALT and PEPPER, to taste

How to make Beef Stew

Chop up your veggies, dude.
In a bowl, season your stew beef with salt and pepper.
Add 1/4 cup flour and toss the meat until coated.
In a large pot, heat oil on medium high heat and add beef. Sear beef and turn to cook each side.
Remove beef from pot and set aside.
Return the pot to the stove and onions and butter.
Melt butter and then add garlic and bell pepper.
Sauté onions, garlic, and pepper 8-10 minutes.
Add cumin and coriander (add chili powder if desired, or mustard powder, cayene pepper, etc.–I tend to go light on the seasonings for a simple flavor).
Return meat to the pot and add 1 can of diced tomatoes.
Simmer for 5 minutes and then add 1 can of broth (chicken or beef or veg–whatever’s handy and floats your boat).
Add carrots, celery, and a bay leaf. Cover and bring to a boil, then reduce heat and simmer for 30 minutes.
After 30 minutes, add potatoes. Your potatoes should be cut into big, ping-pong-ball sizes so they don’t cook down to nothing. Add water as needed, just enough to cover your ingredients in the pot–don’t add too much water–we want a nice, thick stew when we’re done.
Cover, and continue to simmer for another 45-50 minutes.
Give it a taste and adjust seasoning as needed.

Serve stew with a thick slice of buttered bread and enjoy being the King or Queen of the castle.
And that’s it, man. Give this hearty beef stew recipe a try and let me know what you think, and bon appetit!

If you don’t have a big pot, here’s a link to check out current prices for a BIG STEW POT on Amazon.

Thanks for checking out this classic beef stew recipe. For another meaty stew with a spicy twist, try this Chorizo Sausage Stew Recipe.

Thanks for Watching our Beef Stew Recipe Video!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Fish Stew Recipe with Canned Mackerel

01/28/202204/16/2013 by Chef Buck

Here’s a great fish stew recipe idea: ever wonder what to do with those cheap cans of mackerel you see on the grocery aisle shoved in between the canned tuna and salmon? It can be used to create a delicious, nutritious seafood stew!

Fish Stew Recipe Ingredients

2 cans MACKEREL (check current canned mackerel prices on Amazon)
2 medium ONIONS (chopped)
1 to 2 cups CELERY (chopped)
32 oz. STOCK (chicken or veg—or use 1/2 stock 1/2 water
1 can TOMATO PASTE (I use only 2/3 can)
1-2 Tbsp LEMON JUICE
2 Tbsp OLIVE OIL
1 Tbsp PARSLEY (chopped)
1 tsp RED PEPPER FLAKES
SALT & PEPPER (to taste)
Optional: RED PEPPER (cajun seasoning, to taste) DRIED JALAPENOS (to taste)

How to make this Fish Stew Recipe

Drain mackerel, break fish apart, and set aside in a bowl(I remove some of the less attractive bits of skin and bone, but I’m not militant about it).
Heat olive oil in a pot and sauté onions and celery for 2-3 minutes.
Add the tomato paste and stock. A full can of tomato paste can be used, but I usually just use 2/3 of the can (it all depends on how tomato-ee you like it). Use two cans of stock (32 oz) or just use 1 can stock and 1 can water.
Bring pot to a boil and cook for 2 minutes, stirring as needed.
Add fish and return pot to boil, then reduce heat to low and simmer for 10 minutes.
While simmering, add lemon juice and seasonings. Stir occasionally and add water if needed. Serve over rice or with crackers or bread, or all on its lonesome.

Cook Mackerel Stew in Real-Time

If you want to watch me cooking up a version of this fish stew in real time, check out the longer video below.

Give this awesome canned mackerel fish stew recipe a try and let me know what you think…and bon appétit!

And if canned mackerel isn’t your thing, take a look at this Seafood Stew Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our fish stew recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Seafood Stew Recipe for Winners

06/13/201902/20/2013 by Chef Buck

A simple and delicious seafood stew recipe for winners*.
*also appropriate for non-winners

Seafood Stew Recipe Ingredients

1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL

How to make this Seafood Stew

Heat olive oil on medium heat and add onion and celery and hot pepper.
Give these ingredients a minute head start and then add the garlic and salt.

Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste.

Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.

Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.

After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.

It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly, so give this seafood stew recipe a try.

Bon appétit!

Hey!!! ….what about a Beef Stew Recipe?

Thanks for checking the seafood stew recipe out! Click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

Lentil Soup Recipe with Ginger

06/13/201902/20/2013 by Chef Buck

A lentil soup recipe! Doesn’t that sound like all of your dreams are coming true? Pick up some brightly colored lentils and give this lentil soup recipe a try.

What you Need for this Lentil Soup Recipe:

1 ½ cups LENTILS
5-6 cups WATER (or ½ water ½ broth)
1 large ONION (finely chopped)
2 Tbsp fresh GINGER (finely chopped)
1 hot PEPPER (finely chopped)
2 Tbsp OLIVE OIL
1 tsp CUMIN SEEDS
½ tsp TUMERIC POWDER
1 tsp CORIANDER POWDER
1 14 oz can DICED TOMATOES (or 2 Lg tomatoes, diced)
SALT and BLACK PEPPER to taste
CILANTRO LEAVES for garnish (coriander leaves)

How to Make the Soup:

If you need a nice soup pot for your kitchen, you can check here for current pricing for a soup pot on Amazon.

In a large pot, heat olive oil on medium heat. When oil is hot, add the cumin seeds and allow cooking for about 1 minute. After a minute the seeds will begin to open, at this point add the onion and hot pepper and allow cooking until the onions soften and become translucent.
Now, add ginger, coriander, and turmeric and continue mixing ingredients over medium heat.
Add tomatoes, mix, and cook with ingredients for 2 minutes.
Add lentils (be sure to wash and rinse first). Red or yellow lentils will make this dish look extra yummy. Darker lentils will taste equally as good—the dish just won’t win a beauty contest—but use whatever kind you have, ultimately, your stomach won’t know the difference.
Add water, or a combination of water/broth.
Next, bring the pot to a boil, reduce heat, then cover the pot loosely and allow ingredients to simmer for 30 minutes.
After 30 minutes, add salt and pepper to taste. Add more water as needed, but sparingly—you don’t want your soup to be too thin. Cover pot loosely and continue cooking another 15-20 minutes.

Final Steps:

When the lentils are soft and completely cooked, lightly blend the soup to add a creamy consistency. A hand-held stick blender works great—a few quick pulses and voilà! If a stick blender is not handy (rim shot), simply remove a few cups of the soup to a table top blender, smooth, and return to the pot. This step isn’t necessary, but do it; just do it.
If the soup is thinner than you like, continue to simmer briefly—but remember, the lentils, like rice, will continue to absorb water and thicken the soup on their own.
Garnish with cilantro (coriander leaves) and serve with French bread for optimal taste satisfaction.

Keep Coming Back To See What’s New!

Bon appétit!

And, if you like bread with your soup, you might love trying this Fancy Egg Bread Recipe, it’s one of my favorites.

Thanks for checking the recipes out! If you liked it, click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

Parsnip Soup with a curry twist…you’ll love it

02/01/202402/20/2013 by Chef Buck

If you’ve never tried parsnips before, this parsnip soup recipe is an easy introduction. Blended up, this dish is super creamy without a drop of cream, which is a healthy low-cal option and makes my belly happy on several levels. Parsnips are available year-round. They resemble carrots, but are paler and have a stronger flavour. Give this parsnip soup recipe a try—it’s guaranteed super delicious or your money back.

What You Need For This Parsnip Soup Recipe

1 lb PARSNIPS (chopped for soup)
1 large POTATO (chopped for soup)
1 medium ONION (chopped)
2 Tbsp OLIVE OIL
1 Tbsp CURRY POWDER
1 tsp CUMIN POWDER
1 tsp CORIANDER POWDER
2 cups BROTH (chicken or vegetable)
2 cups WATER
SALT (to taste)
CORIANDER LEAVES (chopped, garnish)

How to Make Parsnip Soup

In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute.
Add parsnips and potatoes and continue cooking until the onions are soft.
Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water .
Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes.
After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.

And that’s it…give this parsnip soup recipe a try and let me know what you think!

If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

Parsnip Fun facts:

In Roman times parsnips were believed to have been an aphrodisiac.
In Scotland parsnips are still known as White Carrots.
Are a favourite with gardeners because of the short growing season.
People used to believe that eating parsnips could relieve a toothache or tired feet.
Half of the carbohydrates in parsnips are sugar, and the rest is starch.
Parsnips were once used to sweeten jams and cakes before sugar was widely available.

For another super vegetarian recipe idea, try this No-Meat Vegetarian Chili Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this quinoa salad recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Try the Best Moroccan Chicken Stew Recipe

06/13/201902/20/2013 by Chef Buck

Wow! This is super flavorful Moroccan chicken stew recipe. The combo of lemon and olive add a tangy richness to the broth and add a nice twist to your expectations of a chicken stew. Chef Bill cooked up this wonderful Chicken tagine and we had the camera running to catch it all. Give this delicious recipe a try and you will not be disappointed.

Ingredients for Chicken Stew:

2 1/2 lbs CHICKEN Pieces (skinned)
1 Tbsp OLIVE OIL
1 cup ONION (chopped)
2-3 cloves GARLIC (finely chopped)
1 cup CHICKEN BROTH
2 cups pitted WHOLE GREEN OLIVES
1 tsp ground CINNAMON
1/2 tsp CUMIN
1/2 inch GINGER (minced–or substitute 1/2 teaspoon ground ginger)
1-2 tsp LEMON ZEST
1/4 cup LEMON JUICE
1 Tbsp CILANTRO (chopped)
SALT and PEPPER to taste

How to Make This Chicken Tagine

Heat olive oil in a pot over high heat. Season chicken with salt and pepper and then place in pot. Brown chicken appox. 3 minutes each side and then remove from pot.
Add onion and garlic and saute in juices for a couple of minutes. Return chicken to pot and add Chicken Broth.
Add olives. Add cinnamon, cumin, and ginger. Stir, and bring pot to a boil. Reduce heat, cover, and simmer for 45 minutes.
After 45 minutes, uncover, turn chicken, and let cook 15 more minutes.
Using a slotted spoon, remove chicken and olives from pot and place in a serving dish. To the broth in the pot, add lemon juice, zest, and cilantro.
Serve the chicken and olives over rice or couscous and top with broth as desired. The olives are fantastic.
And the chicken is, too!
Give this terrific chicken stew a try and let me know what you think, and…
Bon Appétit!

And try this tasty Cornish Hen Recipe, too.

Ingredients for Carrot Soup

How To Make Chilled Carrot Soup

This Carrot Soup Recipe Is Versatile

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Ingredients for Seafood Gumbo Recipe

How to Make Seafood Gumbo

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Kale Soup Recipe Ingredients

How to Make Kale Soup

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Ingredients for this Miso Soup Recipe

How to Make Miso Soup with Vegetables

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One-Pot Complete Meal with 4 Ingredients

How to make Ramen Noodles with a Soft Boiled Egg

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What you need for this Rutabaga Vegetable Soup Recipe

How to make a Vegetable Soup with Rutabaga

Is Rutabaga Healthier than Potato?

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What You Need to Make a Great Vegetarian Chili

How to Make Easy Vegetarian Chili

Jalapeno Corn Muffin Recipe

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French Onion Soup Ingredients

How to Make This French Onion Soup Recipe

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What You Need To Make Peanut Soup

How To Make A Peanut Soup Recipe

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What You Need to Make a Meatball Canned Mackerel Recipe

How to Make Canned Mackerel Meatballs

Time to Cook the Meatballs!

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Bean Soup Recipe Ingredients:

Bean Soup Recipe Directions:

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Fish Chowder Recipe Ingredients:

Fish Chowder Recipe Directions:

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Bok Choy Recipe Ingredients

How to make Bok Choy Soup

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What you need for this Chorizo Sausage Recipe

How to make Cazuela de Chorizo

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What you need for this Beef Stew Recipe

How to make Beef Stew

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Fish Stew Recipe Ingredients

How to make this Fish Stew Recipe

Cook Mackerel Stew in Real-Time

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Seafood Stew Recipe Ingredients

How to make this Seafood Stew

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What you Need for this Lentil Soup Recipe:

How to Make the Soup:

Final Steps:

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What You Need For This Parsnip Soup Recipe

How to Make Parsnip Soup

Parsnip Fun facts:

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Ingredients for Chicken Stew:

How to Make This Chicken Tagine

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