carrot – House of Zeta https://houseofzeta.com Good food, drinks, friends and ukulele!!! Sat, 29 Aug 2020 21:53:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 Chicken Pozole https://houseofzeta.com/chicken-pozole/ https://houseofzeta.com/chicken-pozole/#respond Sat, 12 Nov 2016 01:28:00 +0000 https://houseofzeta.com/?p=2943
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Chicken Pozole
Author: 
 
Ingredients
  • 1 Chicken
  • ½ Red bell pepper chopped
  • 1 Onion chopped
  • 2 Carrots, search peeled and roasted
  • 2 Celery stalks, chopped
  • 1 Large can hominy
  • 1 Small tomato chopped or 10 cherry cut in half
  • 6-8 Cups chicken stock(use stock from boiling chicken)
  • 2 Garlic cloves, chopped
  • Cumin
  • Chili powder
  • Chipotle powder
  • 2 Bay leaves
  • Salt and pepper
  • Cilantro, chopped
  • Red onion
  • Lime wedges
Instructions
  1. Boil chicken in water, salt, pepper and bay leaf
  2. When chicken is done remove and let cool, save water
  3. When chicken is cool to touch shred and set meat aside
  4. Use chicken water as stock
  5. Add bay leaf, garlic and spices, salt and pepper to taste
  6. Add carrots, celery, onion, tomato and hominy.
  7. Bring to a simmer
  8. When vegetables soften add chicken
  9. Add red bell pepper
  10. Add more spices to taste.
  11. When chicken is brought to temperature of soup your soup is done.
  12. Garnish with cilantro, red onion and lime wedge.
Notes
Roasting carrots before hand will give it a smokey flavor. You can also sauté the onions and add carrots, celery and tomatoes before adding chicken broth and use butter or olive oil to sauté vegetables
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Pozole is total comfort food.  And with it being soup season,  the perfect hearty lunch or dinner.  So grab yourself some comfort and enjoy!

Chicken Pozole

]]> https://houseofzeta.com/chicken-pozole/feed/ 0 Ham, Potato and Bean Soup https://houseofzeta.com/ham-potato-and-bean-soup/ https://houseofzeta.com/ham-potato-and-bean-soup/#respond Wed, 30 Dec 2015 23:02:49 +0000 https://houseofzeta.com/?p=2758 What to do with holiday leftovers is as much a tradition as the holidays themselves.   So with that in mind, viagra I decided to go along and add a dish to the leftover tradition.   We had ham, as do a lot of people.  And like lot’s of people, we had lot’s of it left over.  After a few days of eating it I was starting to wonder what else besides sandwiches or frying it up with my morning eggs I could do with it.  I thought about for a little while and decided a soup would be good.  But what kind?  My friend said potato and ham.  I thought genius, but it needed something else.  I then thought bean with bacon!   So I thought use the ham,  instead of bacon.  And our ham, potato and bean soup was born.  This was supposed to be a cream soup, but I couldn’t decide whether to blend just the potato, or the beans, or both.  As I was cooking,  I realized that if I cut some of the potatoes small, and cooked them long enough, the potatoes would start to break down and create a creamy effect.  Thus, solving the problem of what to blend.  In the end, what I got was a brothy soup with bit of a creamy texture that is simply divine.  Enjoy!

 

Ham, Potato and Bean Soup

 

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Ham, Potato and Bean Soup
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 med onion
  • 2 carrots
  • 2 celery ribs
  • 3 potatoes
  • 2 cups chopped ham, fat and grizzle removed
  • 1 can of white cannellini beans, drained
  • 4 cups broth
  • 1 bay leaf
  • 1 clove of garlic
  • 1 teaspoon Italian herbs
  • Pinch of thyme
  • Salt
  • Pepper
  • Olive oil
Instructions
  1. Chop ham to bite size pieces, fat and grizzle removed
  2. Peel and chop carrots and celery
  3. Peel and chop onion
  4. Peel and chop two of the potatoes
  5. The the third potato chop into smaller pieces
  6. Chop garlic clove.
  7. Sauté onion in olive oil till translucent
  8. Add salt and pepper
  9. Add celery and carrots and sauté for a few minutes
  10. Add potatoes and garlic, sauté for a few minutes
  11. Add ham, beans and stock
  12. Add Italian herbs and pinch of thyme
  13. Bring to boil then simmer on low till small potatoes start to disappear
  14. Salt and pepper to taste.
  15. If needed add more herbs
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]]> https://houseofzeta.com/ham-potato-and-bean-soup/feed/ 0 Remodeling and The Bean Soup https://houseofzeta.com/remodeling-and-the-bean-soup/ https://houseofzeta.com/remodeling-and-the-bean-soup/#respond Sun, 23 Feb 2014 05:35:50 +0000 https://houseofzeta.com/?p=2284
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Mixed Bean and Lentil Soup with Bacon
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Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This is a very easy recipe that you can leave and get things done. Once you have done the prep all you have to do wait.
Ingredients
  • 1 lb of mixed beans and lentils
  • 2 Tbsp of butter
  • 1 Tbsp of olive oil
  • 6 cups of stock(your choice)
  • 4 pieces of bacon chopped
  • 1 onion
  • 1 red bell pepper
  • 4 celery ribs
  • 4 carrots
  • 1 bunch of flat leaf parsley
  • ½ box of frozen peas
  • 1 lime cut in half and separated
  • 2 bay leaves
  • 2 cloves of garlic chopped
  • dry herb mix- oregano, salve dill, medical chive, celery leaf, kale, parsley
  • (you can make your own mix)
  • Splash of red wine or beer or water
  • Salt and pepper to taste
Instructions
  1. Chop up bacon
  2. Chop up onion
  3. Cut celery into ½ inch pieces
  4. Peel and cut carrots into ½ inch rounds
  5. Cut red pepper into ½ in squares
  6. Rough chop parsley and set half to the side
  7. On med to high heat put oil and butter in large soup/stock pot
  8. Add onion and cook till they get soft
  9. Make a ring on the edge of the pot with onions
  10. Add bacon in the center and let cook for a couple minutes
  11. Stir onions and bacon together and cook till bacon starts to get crisp
  12. Add stock, beans and lentils and herb mix
  13. Bring to boil and lower flame to very low
  14. Let simmer for 4-5 hours with lid on
  15. Last hour add celery, carrots and bell peppers
  16. Add beer or wine or water if soup seems too thick
  17. (this is if the soup starts to get to dry)
  18. You want some broth
  19. The last 15 minutes add the peas and half the parsley
  20. Save the other half for garnish
  21. Salt and pepper to taste
Notes
The beans and lentils can be any combo you want. Also I say 6 hours but the soup can be ready between 4- 6 hours. It just depends on how you like your beans. Adjust times accordingly
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We started the remodel because Jason’s friend suggested it.  Not only suggested it, but had developed a plan.  Jason was all ears.  I heard about it second hand.  It sounded vague but promising.  So we headed to this warehouse in Greenpoint to get these colorful brackets that were the basis of this mini make over.  They were bright, but something about them and the ideas that were being talked about made sense.  We walked out with a bunch of them.  The plan was in motion. We stopped at a bar to discuss the rest of the plan as it existed at that time.  As things came together, salvaged wood shelving, the color scheme of the kitchen, things changed and evolved.  Next thing you know we are painting the ceiling terracotta/brick red and the inside of the pantry became canary yellow.

The apartment is in complete disarray.  So cooking is not easy, to say the least.  But the Lab must continue to experiment and make new food.  The latest is a mixed bean, lentil and bacon soup that could sit for hours as we continued to work on the shelving.  It’s a basic soup but with a few extras thrown in on purpose and also just for the fun of it.  We started with a bag of beans and lentils we found at our local Indian market.  You could easily replicate the of mix beans and lentils if you don’t have access to store like this.  From there it was what broth to use?  We chose a combo of beef and vegetable.  One, because it’s what we had available and two because given the chance I will always use broth over water.  For reasons that are obvious.  We also had an herb bag for soup that we found during our excavation of the pantry.  Also from the Indian store.  From there we added onion, bacon, celery, carrot and a red bell pepper. As the soup cooked and as I tasted it, it also changed. From seasoning, to consistency, to the acidity. I added half the juice and pulp of a lime.  I always have citrus around as it’s always good for such occasions.  It took the bite out the soup that I couldn’t help but wonder how it got there.  I thank my friend Regina for this trick.  She is a brilliant cook.

Four hours and a few layers of polyurethane later we were ready to eat.  The soup was amazing and though we aren’t nearly finished with the kitchen and the shelving, at least we finished another food journey that will be part of our cannon for years to come.  Now if we could just get the rest of the kitchen off the living room floor!

]]> https://houseofzeta.com/remodeling-and-the-bean-soup/feed/ 0 Pork Shoulder with Fennel Slaw https://houseofzeta.com/pork-shoulder-with-fennel-slaw/ https://houseofzeta.com/pork-shoulder-with-fennel-slaw/#respond Tue, 07 May 2013 15:37:24 +0000 https://houseofzeta.com/?p=911 So I came up with this recipe one night when we had some friends come over and convinced them to stay for dinner.  We were already three hours into making a pork shoulder but hadn’t decided what else to go with it.  I looked around the kitchen as I usually do to see what we need and I found a fennel bulb and thought, medical hmmmmmm what can I do with this?  I was already making and Asian inspired pork shoulder, for sale   Why not continue that theme with a fennel coleslaw?  So here is the recipe for both!!!
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Asian Pork Shoulder with Fennel Slaw
Author: 
Recipe type: Main and Side
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3-4 pound pork shoulder
  • 5-6 cloves of garlic
  • ½ cup soy sauce
  • ½ cup rice wine vinegar
  • ½ cup fish sauce
  • ½ cup dark agave nectar
  • 1 teaspoon sesame oil
  • 1 tablespoon Sriracha
  • 1 tablespoon chopped fresh ginger
  • salt and pepper to taste
  • SLAW
  • 1 medium to large fennel bulb
  • 1 large carrot
  • ¼ quarter of red bell pepper
  • 4 green onions
  • Dressing
  • Juice of 1 lemon
  • ¼ tablespoon of fish sauce
  • ¼ tablespoon of white wine vinegar
  • Sprinkle of red pepper flakes
  • Salt and pepper
Instructions
  1. Score shoulder
  2. Smash garlic and place cloves in scored pork
  3. Combine all other ingredients in a bowl
  4. Place shoulder in plastic bag
  5. Add marinade
  6. Refrigerate from 6 hours to 24 hours
  7. When done marinating preheat oven to 400
  8. Place shoulder and marinade in roasting pan
  9. Cover with parchment paper and aluminum foil
  10. After 30 minutes lower heat to 300
  11. Cook for 4 hours
  12. Take off parchment and foil
  13. Cook for another 20-30 minutes for crispy skin
  14. Check with meat thermometer, should read 185 degrees when done.
  15. Remove from oven cover with foil again and let sit for 20 minutes before serving.
  16. FENNEL SLAW
  17. Julienne fennel bulb, carrot and red pepper.
  18. Chop onion
  19. Toss in bowl
  20. Mix dressing and pour over slaw
  21. Toss slaw to coat with dressing
  22. Salt and pepper to taste
  23. Serve immediately at room temperature.
Notes
Cooking time and temp varies with each oven. Keep an eye on your roast and baste the shoulder with juices. I like to check and baste every 30minutes or so. You don't want a dry shoulder. Dressing for slaw - taste and add more fish sauce or vinegar for your preference. Prep time does not include marinading time. If it's already too hot for you to have the oven on for 5-6 hours then use a crock pot for the roast. Just cut the fat off and pierce the meat then put the garlic cloves in the holes before you marinade. Also since you've cut off the fat, keep a good eye on it so it doesn't get dry. Cook on low for about 4-6 hours. You will know when it's done, it should fall off the bone.
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