Zimmy's Nook

@zimmysnook

Soup, Chili & Curry

Roasted Butternut Squash, Cauliflower & Chickpea Curry

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A top down image of Roasted Butternut Squash, Cauliflower and Chickpea Curry. The curry and rice are in separate posts and there are two bowls filled with curry and topped with pomegranate arils, chickpeas, onions and cilantro as well as naan bread.

Roasted Butternut Squash, Cauliflower and Chickpea Curry.

Taking full advantage of the seasonal produce this time of year! This meal is flavour packed, creamy, satisfying, vegetarian comfort food. It tastes great and it’s good for you! The leftovers may even be better than the initial meal as the flavours continue to combine, so plan to have leftovers!

Roasted Butternut Squash, Cauliflower and Chickpea Curry.

This meal is flavour packed, creamy, satisfying, vegetarian comfort food. It tastes great and it’s good for you! The leftovers may even be better than the initial meal as the flavours continue to combine, so plan to have leftovers!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Appetizer, Main Course, Soup
Cuisine Mediterranean
Servings 5 – 6 people

Ingredients
  

  • 1 butternut squash, peeled and seeded, diced into 3/4 inch (2 cm) cubes about 1 1/2 pounds/608 g
  • 1 small head of cauliflower, cut in 1 1/2 inch (4 cm) florets about 1 pound/454 g
  • 1 pound new potatoes, cut into 1 inch (2.5 cm) cubes 454 g
  • 6 tablespoon olive oil divided 2/2/2 tbsp
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, grated 5 cm x 1 inch (2.5 cm)
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon hot chilli powder
  • 1/4 teaspoon turmeric
  • 1 can diced tomatoes 13.5 oz/400 ml
  • 1 can coconut milk 13.5 oz/400 ml
  • 8 oz vegetable stock 240 ml
  • 1 can chickpeas 13.5 oz/398 ml
  • 8 oz green beans, washed, ends trimmed, cut into 1 1/2 inch (4 cm) pieces 227 g
  • Salt and pepper

To Serve:

  • Fresh cilantro, chopped
  • Pomegranate arils
  • Red onion, thinly sliced
  • Crispy roasted chickpeas optional
  • Brown Basmati rice cooked per package instructions for 6 servings
  • Naan, warmed (store bought or try my skillet flatbread recipe)

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Fill a 4 Qt sauce pan halfway with water and bring to a boil.
  • Place the butternut squash on a sheet pan, drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the squash out in one layer on the pan.
  • On another sheet pan, drizzle the cauliflower florets with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the cauliflower out in one layer on the pan.
  • Roast both pans for 30 minutes, until squash & cauliflower are tender and slightly browned. Remove from oven and set aside to cool.
  • Add 1/2 tbsp salt to the boiling water, then add the potatoes and cook for 8-10 minutes until just reaching tenderness.
  • Heat a 3.5 Qt sauté pan on medium heat, add 2 tbsp olive, then add the onion. Cook stirring occasionally for 4-5 minutes, then add minced garlic and grated ginger. Stir and cook for a minute.
  • Add all the spices, stir to combine, and cook for 30 seconds until fragrant (add a little more oil if required, so it doesn’t burn.
  • Add the vegetable stock, chopped tomatoes and coconut milk. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender until smooth or use food processor. Transfer back to the pan.
  • Add the chickpeas, potatoes and green beans then cook for 10 minutes. The sauce should be thick and creamy. Taste the sauce and season with salt and pepper.
  • Add the roasted butternut squash and cauliflower, stir to combine and heat through (about another 5 minutes).
  • Top with cilantro, pomegranate arils, red onion. Serve with brown basmati rice and warmed naan.
Keyword butternut squash, cauliflower, chickpeas, curry, soup, vegetarian recipe
Tried this recipe?Let us know how it was!

Hope you enjoy my Roasted Butternut Squash, Cauliflower and Chickpea Curry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

This curry was made and served in my stunning Hestan CopperBond Induction Copper 3-Quart Saucepan and CopperBond Induction 3.5-Quart Sauté cooked on our equally gorgeous Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Mexican Inspired Corn Chowder

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A top down image of corn chowder in a pot and in two separate bowls. Two husks of corn, jalapenos, tortillas, shredded cheese, limes and spoons are all layed out on this table.

Mexican Inspired Corn Chowder

It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!

A base of olive oil, onion, bell peppers, garlic, corn, diced tomatoes, jalapeños, chicken broth, chili powder, smoked paprika, S&P, black beans, grilled chicken thighs, topped with shredded cheddar, cilantro, & avocado.

Mexican Inspired Corn Chowder

It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 6 boneless/skinless chicken thighs (approx. 18 oz/510 g)
  • chicken seasoning – mix together 1 teaspoon each: chili powder, paprika, granulated onion, granulated garlic, salt, pepper
  • 5 tablespoons olive oil (75 mil)
  • 1 medium yellow onion, chopped (1½ cups)
  • 1 large red bell pepper, chopped (1½ cups)
  • 4 cloves garlic, minced
  • 5 tablespoons all-purpose flour
  • 3 cups whole milk (710 ml)
  • 3 cups chicken broth, no salt added (710 ml)
  • 1 can diced tomatoes 13½ oz/398 ml)
  • 3 cobs of corn, cooked, kernels removed (approx. 3 cups) Note: if it’s not fresh corn season, substitute 3 cups off frozen corn.
  • 3 jalapeños, seeded and membranes removed, finely diced
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ancho chili powder
  • Salt and freshly ground black pepper
  • 1 can black beans, drained and rinsed (13½ oz/398 ml)
  • 1½ cups shredded cheddar
  • ⅓ cup chopped cilantro

For Serving

  • 1 avocado, diced
  • Shredded cheese
  • chopped cilantro
  • sliced jalapeños
  • lime wedges
  • hot sauce
  • tortilla chips

Instructions
 

  • Season the chicken with the seasoning mix and set aside.
  • Heat the oil in a large pot over medium heat.
  • Add onions, bell pepper and sauté until softened, about 8 minutes. Add garlic, sauté 1 minute longer. Add in flour, sauté 1 minute more. 
  • While whisking pour in milk and chicken broth. Stir in tomatoes, corn, jalapeños, cumin, chili powder and season with salt and pepper.
  • Bring mixture to a light boil stirring frequently. Reduce heat to low and simmer for 20-25 minutes.
  • While the soup simmers, preheat the grill (or griddle pan) on medium high heat.
  • Place the chicken thighs on the grill (pan) and cook for 4 minutes. Flip and cook for 4 minutes more. Remove the chicken to a plate cover tightly with foil and let rest for 10 minutes.
  • Next, cut chicken into bite sized cubes.
  • Once the soup has simmered, stir in black beans and warm through. Stir in chicken and resting juices and cook for 1-2 minutes. Remove from heat, then stir in the cheese and cilantro.
  • Serve warm with avocado, more cheese, cilantro, jalapeño slices, lime wedges, hot sauce and tortilla chips.
Keyword corn chowder
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

This corn chowder was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan and cooked on our equally gorgeous Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Red Thai Curry Peanut Sauce and Vegetables

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A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Red Thai curry peanut sauce and vegetables served over rice or noodles.

Having prepared jars of curry paste in the cupboard is an effective way to create flavour packed meals in mere minutes. This combination of red curry and peanuts work together to create a thick, creamy, delicious sauce that’s incredible over whatever vegetables you have on hand for a meatless meal or great with the addition of chicken, turkey, pork, shrimp or tofu.

For this recipe I used the vegetables I had on hand… the pepper that was just starting to wrinkle, some bok choy that the tips of the leaves were beginning to yellow, the last lonely carrot in the bag, plus frozen corn & peas that I always have on hand to add to curries, stews, soups, savoury pies, etc. So, before you go shopping check to see what you have on hand and toss it in… cauliflower florets, mushrooms, cabbage, spinach, whatever!

Ingredients
Sauce
  • 1 can light coconut milk
  • 2 tablespoons unsweetened natural peanut butter
  • 3 tablespoons red curry paste
  • 1 tablespoon hot sauce (sriracha, chili sauce, or hotter, based on your enjoyment)
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 3 tablespoons brown sugar
  • 1 large garlic clove, minced
  • 1/4 cup crushed peanuts
  • 1/2 cup vegetable or mushroom broth
Vegetables
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1 shallot, thinly sliced rings
  • Thumb sized piece of ginger, peeled an thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 red chilies, thinly sliced rings
  • Small bell pepper, thinly sliced strips (I used yellow)
  • 1 medium sized carrot, cut into 2” matchsticks (or thin circles)
  • 2 celery stalks, sliced on the diagonal
  • Salt & pepper
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 6 baby bok choy, cut in half lengthwise
  • 1 cup of sugar snap peas
For serving
  • Four prepared servings of your favourite rice or noodles
  • Extra crushed peanuts, chopped chives, cilantro and lime wedges for finishing
Preparation

Pour the coconut milk into a small 1.5 Qt saucepan over medium heat and bring to a gentle bubbling. Add the peanut butter, curry paste, hot sauce, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on medium simmer (gentle bubbling) heat for 10-15 minutes or until the sauce has slightly thickened.

An image of two pans on the range with vegetables and other ingredients ready

Add the peanuts and simmer for another 5 minutes. Add small amounts of broth at a time and whisk to combine. Simmer for 3-5 more minutes

While the sauce simmers heat a 3.5 Qt covered pan over medium heat. Add the canola & sesame oil, then add the shallot and cook for 2 minutes. Add the ginger, garlic and chilies, cook for 2 minutes more. Add the bell pepper, carrots and celery, season with salt & pepper, cook for 3-4 minutes, stirring regularly. Add the corn, peas, bok choy & snap peas, toss to combine, cover with lid, and cook until the bok choy is just tender (but still slightly firm), 3-5 minutes, stirring once or twice.

Combine cooked vegetables, rice or noodles, and pour over sauce.

Stir to combine. Finish with crushed peanuts, chives, cilantro and squeeze of lime.

A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Hope you enjoy this Red Thai Curry Peanut Sauce and Vegetables recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Cooked in my Hestan Culinary ProBond 3.5 Qt Covered Sauté Pan & 1.5 Qt Saucepan on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.


Spicy Mussels and Shrimp “Soup”

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A beautiful copper pot filled with mussels, shrimp, lemons and kale. This pot is surrounded by a bowl filled with this soup, a wooden bowl of chili peppers, wine, wine glasses, lemons and a loaf of bread.

Spicy Mussels and Shrimp “Soup”

Have a little fun around the dinner table as you get your hands dirty digging into bowls full of deliciousness! We LOVE mussels in a flavourful sauce, but it’s sad to see the sauce left in the bowl or pot, then discarded. So, I’ve added broth, kale & shrimp and turned mussels, into “mussels & shrimp soup!” No one ever leaves soup in a bowl, so problem solved!

Ingredients
  • 3 tablespoons olive oil
  • 2 shallots, diced
  • 2 long chilies, thinly sliced (red or green)
  • 4 large garlic cloves, minced
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried crushed red pepper
  • 1/2 teaspoon salt, plus more for seasoning
  • 1 cup dry white wine
  • 1/2 cup chopped cilantro, plus more for serving
  • 1 bunch curly kale, chopped
  • 2 cans (398 ml/13.5 oz) diced tomatoes (or 1 can 796ml/27 oz)
  • 2 1/2 cups stock (chicken, vegetable or seafood – no salt or low sodium)
  • 2 pounds fresh mussels, scrubbed, de-bearded*
  • 12 large wild shrimp, shell on, deveined (see cook’s note)
For serving
  • Crusty bread, 1/2-inch thick slices
  • 1 lemon, cut into 8 wedges
  • Hot sauce (optional)
Preparation

Heat a 5 quart pot, pan or Dutch oven over medium heat.

Add oil and lower heat to med-low. Next, add the shallots, salt, chilies and cook until soft. Add fennel seeds, crushed red pepper and garlic and cook for 2-3 minutes.

Raise heat to med-hi, add wine, cook for 1 minute. Add tomatoes and chicken stock, bring to boil. Next, add cilantro & kale, cover and cook for 2-3 minutes. Add mussels, cover and cook for 3 minutes. Add shrimp, nestle them into the liquid. Cover and cook for 4-5 minutes more. Discard any mussels that do not open. Sprinkle with chopped cilantro.

Bring the whole pot to the table and let everyone scoop small portions at a time. Serve mussels with bread for dipping, lemon wedge and hot sauce (if using). Don’t forget a bowl for the discarded mussel & shrimp shells.

Cook’s note:

I like using shrimp with the shell on as it adds additional flavour to the broth. Since we eat the mussels off the shell, scooping up broth, we are getting our hands dirty anyway, so we peel the shrimp as we eat. If preferred, peel shrimp before cooking.

*De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.

Prep time: 15 min
Cook time: 15 min
Serves: 4

Hope you enjoy my Spicy Mussels and Shrimp “Soup”! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my gorgeous Hestan CopperBond Induction Copper 5qt Essential Pan and on my Hestan Dual Fuel Range.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Roasted Vegetable Soup

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Two bowls of soup with croutons, cheese and pepitas plus a pot of soup.

This roasted vegetable soup started out as a way to clean up some odds and sods of vegetables I had in the kitchen… but after my mother proclaimed this to be one of her favourite soups ever, I figured I’d better write the recipe so that I can recreate it for her again.

Ingredients
  • 5 tablespoons olive oil (plus more for roasted vegetables)
  • 2 pound butternut squash (halved lengthwise, seeds removed)
  • 3 carrots (cut into 2 inch pieces)
  • 1 medium red onion (quartered)
  • 1 stalk of celery, roughly chopped
  • 2 tablespoons yellow onion, diced
  • 3 medium yellow potatoes (cut into 1 inch pieces)
  • 1 small sweet potato (cut into 1 inch pieces)
  • 3 leeks (large white and tender green parts, thinly sliced, raised well & dried)
  • 7 sprigs fresh thyme
  • 8 cups stock (vegetable or chicken – no salt added)
  • 1/2 teaspoons salt (plus more for roasted vegetables)
  • 1/2 teaspoon freshly ground pepper (plus more for roasted vegetables)
  • 1/2 teaspoon ground cinnamon
For serving
  • blue cheese, crumbled
  • pumpkin seeds, toasted
  • croutons
Preparation

Position oven rack in middle position of oven. Preheat the oven to 400°.

Lightly brush the cut side of the squash with olive oil, season with salt and pepper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Add the carrots, red onion, sweet potato, and thyme drizzle with olive oil and season with salt & pepper. Roast for 20 minutes, mixing carrots, onions and sweet potato and thyme halfway through. Remove carrots onions and sweet potato, discard woody thyme sprigs then return squash to the oven and roast for 20 minutes more until tender. Let cool slightly. Using a spoon, scoop the squash from the skin.

Roasted squash, cut side down, on a baking sheet lined with parchment paper.

Meanwhile, in a large heavy saucepan warm the olive oil over low heat. Add the yellow onion, celery, leeks and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Add the carrots, red onion, sweet and yellow potatoes, salt, pepper and cinnamon to the pot, then pour in the stock. Simmer over moderate heat for 20 minutes. Add the squash and cook for 10 minutes more until potatoes are tender.

Stock poured into a saucepan with onions, celery, leeks, carrots and potatoes, salt and pepper.

Use an immersion blender and purée until very smooth. Alternatively, use a blender or food processor to puree the soup in batches until smooth. Pour the soup back into the pan, taste, and season with salt and pepper if required.

To serve, ladle the soup into bowls and garnish with sprinkle of blue cheese, toasted pumpkin seeds, croutons and a drizzle of quality olive oil. (Or try sour cream, chives & bacon)

A pot of roasted vegetable soup surrounded by vegetables.
This soup was made and served in my Hestan ProBond Forged Stainless Steel 4-quart Saucepan

Hope you enjoy this Roasted Vegetable Soup recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

Proud Hestan Culinary Ambassador. Opinions in this post are always my own.


Potato, leek, bacon & rosemary soup

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Leek and potato soup in a copper pot with a large

Potato, leek, bacon & rosemary soup.

Most of the soups that I make are first for my parents, and second for Elaine and me. This one combines potatoes which are my mother’s favourite and bacon which is my father’s absolute favourite… he’ll eat it on anything or on its own, but it’s a super treat in a hearty soup.

The leeks and rosemary add the layers of flavour that Elaine and I appreciate.

A delicious soup on a cool evening, with fresh warm bread for dipping.

Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 strips of thick cut bacon, chopped
  • 3 leeks, white & light green parts, sliced and well washed (12-14 oz)
  • 4 medium yellow potatoes (skin on), washed and diced
  • 6 cups of hot vegetable stock
  • 2 sprigs of rosemary, leaves removed (about 2 tablespoons)
  • 3 tablespoons sour cream
  • 3 tablespoons milk (or cream)
  • 4 slices of crispy thick cut bacon
Preparation

Melt the butter & oil in a 4 quart saucepan over medium heat, add the bacon and onion, fry, stirring occasionally until they start to turn golden.

Add in the leeks and potatoes, stir well, then cover and turn down the heat to low. Cook gently for 5 mins, stirring occasionally.

Pour in the stock, add the rosemary and season well with salt & pepper, then bring to the boil. Cover and simmer for 20-25 mins until the vegetables are soft.

Let cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the sour cream & milk, stir well to combine. Taste and season if necessary. Simmer for 5-10 minutes.

Serve topped with tasty crisp bacon and enjoy with warm crusty bread on the side.

This soup was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan.

Hope you enjoy this Potato, Leek, Bacon & Rosemary Soup recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

Proud Hestan Culinary Ambassador. Opinions in this post are my own.


Cioppino (Fisherman’s Stew)

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Top down images of a pot and two soup bowls filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast surrounding the bowls.

I have to say that this Cioppino (Fisherman’s Stew) is the best soup/stew I’ve ever had.

It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, s&p, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!

The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d use it, but now I think the other portion still frozen, is destined to end up in another pot of Cioppino!

I also added fresh corn kernels and finished the soup with tarragon (still growing in the garden).

Ingredients
  • 3 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 1/2 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 6 cups fish stock
  • 1 bay leaf
  • 1 corn on the cob – kernels removed, cob reserved (or 1 cup frozen corn)
  • 1 1/2 pounds littlenecks clams, scrubbed and soaked in cold water for 20 minutes
  • 1 pound uncooked large wild shrimp, peeled and deveined
  • 3/4 – 1 pound, cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
  • Fresh tarragon leaves for serving
A white enamel tray with raw littleneck clams, shrimp and squid.
Preparation

Heat the oil in a large pot over medium heat.

Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes.

Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes. Add tomatoes with their juices, fish stock and bay leaf.

Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the corn and the clams to the pot. Cover and cook until the clams just begin to open, about 5 minutes. Add the shrimp and squid. Simmer gently until the shrimp & squid are just cooked through, and the clams are completely open, about 5 minutes more (discard any clams that do not open).

Season the soup, to taste, with more salt, pepper and red pepper flakes.

Ladle the soup into bowls, sprinkle with tarragon leaves and serve with fresh bread or toast.

Tip:

What takes this dish from good-to-great is the quality, flavour & intensity of the fish stock. So next time you make lobster, shrimp, shellfish, keep the shells and take the time to reduce down the flavours of the shells, with veggies & herbs, then freeze it for the tastiest Cioppino ever!

An images of a pot and soup bowl filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast in the background.
Cioppino (Fisherman’s Stew) was made and served in my gorgeous Hestan CopperBond Induction Copper  3.5-Quart Sauteuse

Feel free to switch up the seafood, I used mussels instead of clams in this pot.

Top down image of a fish stew filled with mussels, shrimp, calamari, lemons and surrounded with wine glasses and garlic toast.
This Cioppino (Fisherman’s Stew) with mussels instead of clams was made and served in my Hestan NanoBond Titanium 5 Quart Essential Pan

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Soul-Satisfying Meatball Soup

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(Inspired by Italian Wedding Soup)

Soul-satisfying meatball soup. (Inspired by Italian Wedding Soup)

My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavourful broth with passata.

I made a 1/2 batch of turkey meatballs for my mother-in-law and a 1/2 batch of pork for my parents because that’s what I pulled out of the freezer.
A hearty soup perfect for fall lunches or dinners!

Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1 small white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 2 cups passata
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup uncooked small macaroni elbow pasta
  • 2 cups kale, chopped (spines removed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
To serve
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley
  • Chili flakes (optional)
For the Meatballs
  • 2 pounds ground turkey (pork or chicken)
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.

Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup).

Browning turkey meatballs in a non-stick Hestan skillet.

Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.

Whisk in passata and cook, stirring occasionally, for 2 minutes to incorporate the flavours. Pour in chicken stock, add bay leaves and rosemary, bring to a boil. Reduce heat, add in meatballs & kale; simmer until the meatballs are cooked through, about 12-15 minutes.

For serving

If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.

If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked pasta on a sheet pan to cool.

I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.

Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.

Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes (optional to taste)

Image of a turkey meatball, veggie and pasta soup.

If you like this Soul-Satisfying Meatball Soup recipe, you can fine more of my favourite soup & chili recipes here.

Meatballs browned in my 11” Hestan ProBond Forged Stainless Steel Nonstick Skillet. The 11” skillet is a workhorse in my kitchen!

Whether you’re looking for a NanoBond, CopperBond or ProBond, now is a great time to add a skillet to your collection! Check out HestanCulinary.com for details!

Browning turkey meatballs in a non-stick Hestan skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Roasted Vegetable Curry

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Roasted Vegetable Curry is comfort food at its finest! This silky sauce is packed with flavourful spices, ginger, garlic and veggies, then served with a mixture of roasted vegetables, raw tomatoes, green onions and crispy chickpeas to add delicious layers of tastes and textures.

Don’t have these vegetables available? No worries! Try using roasted squash, potatoes, zucchini or mushrooms! Add cilantro and sour cream for even more incredible flavour!

Ingredients
  • 3.5 cups Curry Base sauce (recipe here)
  • 14 oz (400 ml) can of light coconut milk
  • 1 cup water
  • Olive oil
  • 1 medium red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 small cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 cup frozen peas
  • Salt & freshly ground pepper
  • 3 green onions, thinly sliced
  • 20 multi coloured cherry tomatoes, halved
  • Crispy Chickpeas (recipe here)
  • Salt & freshly ground pepper
  • 2 cups basmati rice (cooked as package instructions)
  • Naan/flatbread (optional, but highly recommended – recipe here)
Preparation

Preheat oven to 400°F (205°C).

In a 3 quart saucepan, combine curry base, coconut milk and water, simmer gently until vegetables are ready.

Lightly oil 2 large baking sheets. On one baking sheet, spread the cauliflower & broccoli florets out into a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast the cauliflower for 25 minutes, or until the tops are lightly brown.

On the other baking sheet, spread the peppers and onions out, drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast with the cauliflower/broccoli for final 10 minutes.

Blanch peas in water or microwave and set aside.

To serve, pour a layer of the hot curry sauce in a shallow bowl or deep plate. Top with a mix of the roasted vegetables, a pile of rice, then garnish with the peas, green onions, tomatoes and crispy chickpeas.

Use the naan to soak up all that delicious roasted vegetable curry and leave the plate clean!

Hope you enjoy this Roasted Vegetable Curry recipe! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made and served in pieces from my gorgeous Hestan Copper Bond Collection.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Flavourful Curry Base

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Large copper pan is being used to make a curry base. The pot is on a induction cooker.
Hestan CopperBond Induction 5qt Copper Essential
Eurodib Induction Cooker

Taking a little time to pre-make a flavourful curry base, makes dinner preparation so much quicker and easier, without sacrificing flavour.

Freeze in portioned containers or freezer bags and use to flavour curry, Chili, Shakshuka, etc…

Ingredients
  • 2 medium onions, peeled and roughly chopped
  • 3 medium carrots, roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • olive oil
  • 6 cloves garlic, minced
  • 70 g fresh ginger, minced
  • 6 stalks coriander, chopped
  • 1 whole jalapeño, roughly chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 28 oz (796 ml) tin of crushed tomatoes (or passata)
  • 8 oz (250 ml) water
  • 14 oz (400 ml) tin light coconut milk
  • salt
  • freshly ground black pepper
Hestan CopperBond Induction 5qt Copper Essential
Preparation

Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander, and jalapeño. Fry gently for 8-10 minutes until the onions start to soften.

Add the tomatoes and water, then simmer for 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender (or add to carefully to a blender). Season to taste with salt & pepper. Set aside to cool then use as required.

Note: This recipe makes about 7 cups. Freeze what you don’t need to use later.

This flavourful curry base was used in my Roasted Vegetable Curry recipe.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.