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The Nosh Pit - Autumn Soups and Stews

The slight autumn chill is upon us, and it’s nice to fill the belly with warming soups and stews

By: Sarah Bauder
Published: September 23rd, 2013 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Soups and Stews

The slight autumn chill is upon us, and it’s nice to fill the belly with warming soups and stews. There’s a myriad of healthy and hearty fare to satisfy your palette and hunger. Take a gander at these sumptuous kosher soups and stews.

Moroccan Lentil & Tomato Soup with Pasta from Food.com

Ingredients:

3 tbsp extra virgin olive oil

1 large onion, peeled, trimmed, and chopped

5 cloves garlic, smashed, peeled, and finely chopped

1/2 tsp fresh ginger, peeled and grated

5 Roma (plum) tomatoes, seeded and chopped

1/2 tsp cinnamon

1/2 tsp cumin

1/4 tsp turmeric

Black pepper

1 1/4 cup red lentils, picked over and rinsed

6 cups vegetable stock

1/2 cup uncooked spaghetti or angel hair pasta, broken into 1-inch pieces

1/8 to 1/2 tsp salt (optional)

1 can chickpeas, rinsed and drained (optional)

Fresh cilantro, parsley, or basil for garnish (optional)

Lemon wedges for serving (optional)

Directions:

Heat the oil in a stockpot or large saucepan set over medium-high heat. Add the onions and saute to coat with the oil. Cook the onions, stirring occasionally, until they soften and begin to turn translucent, about 5 minutes. Add the garlic and ginger and saute for one minute longer. Stir in the tomatoes, and cook until they begin to soften and release their juices, about 2 to 3 minutes. Add the cinnamon, cumin, salt, and turmeric, and season with a few grinds of black pepper. Stir until the spices are well distributed throughout the onion-tomato mixture, about 30 seconds. Add the lentils and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer until the lentils are tender and beginning to disintegrate, about 25 to 30 minutes. Stir in the chickpeas, if using. Add the pasta and continue simmering until it is tender, about 8 minutes. Taste the soup and season with the salt if desired. (Start with 1/8 teaspoon -- you can always add more if necessary.) Ladle the soup into bowls and garnish with freshly chopped cilantro, parsley, or basil, if desired. Serve with lemon wedges on the side. Enjoy!

Smoked Salmon Chowder from Kosher Eye

Ingredients:

1 tablespoon butter or margarine
1 small sweet onion, finely chopped
2 celery stalks, finely chopped
4 cups vegetable broth
1 cup water
1 bay leaf
1 pound salmon filet cut into bite sized pieces
1 pound red skin potatoes, cubed, skin on
1 14 oz. can cream style corn
1 ½ cup half and half or non dairy substitute
6 oz.-smoked salmon, cut into pieces
1 tablespoon chopped green onions
1 tablespoon chopped fresh dill
Salt and pepper to taste

Directions:

In a large saucepan melt butter and sauté the onion and celery (5 to 7 minutes). Add the broth, water and bay leaf and simmer for 10 minutes.
Cut the smoked salmon bite size pieces and set aside.
Add the potatoes and corn to the broth and simmer for 8 to 10 minutes.
Add the salmon pieces and cook over a simmer for about 10 more minutes.
Add the half and half, taste and season with salt and pepper. Add the smoked salmon, green onions and dill. Mix to combine and cook for 5 to 10 more minutes. Remove bay leaf and serve. Enjoy!


Vegan Corn Chowder from Joy of Kosher

Ingredients:

2 pounds frozen corn kernels, thawed (you can use fresh off the cobb when it is in season)

2 cups water

1/4 avocado, plus more for garnish

3 cloves garlic

1 lime, juiced

1 1/2 teaspoon salt

1/2 teaspoon chipotle or chili powder

1/4 teaspoon black pepper

Garnish: diced avocado, diced tomato, chopped cilantro, chopped jalapeno, chopped red onion

Directions:

In a blender, blend together all but 1 cup of the corn, the water, the avocado, garlic, lime juice, chipotle, salt, and pepper until smooth. Stir in the extra cup of corn and adjust seasoning to taste. Ladle into bowls and top with garnish of choice. If you wish you serve it hot, you can warm on the stove or microwave and then add the garnish before serving. Enjoy!

Related articles: Nosh Pit, Jewish, Kosher, Autumn, Fall, Cold, Hearty, Soup, Stew, Sweet Potato, Mushroom Barley, Recipes
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