Roasted Vegetable Soup

Roasted Vegetable Soup
Print Recipe
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Roasted Vegetable Soup
    Print Recipe
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 400°F.
      2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
      3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
      4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
      5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
      Recipe Notes

      -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

      -the amount of salt needed will be dependent on the saltiness of your broth.

      -makes about 8 cups of soup depending on your desired consistency.

      Peanut Sauce

      A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
      Peanut Sauce
      Print Recipe
        Servings Prep Time
        1 1/2 cups 15 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        1 1/2 cups 15 minutes
        Cook Time
        10 minutes
        A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
        Peanut Sauce
        Print Recipe
          Servings Prep Time
          1 1/2 cups 15 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          1 1/2 cups 15 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
          2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
          Recipe Notes

          -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

          -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

          Spicy Miso Shrimp

          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Ingredients
          Servings: people
          Instructions
          1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
          2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
          3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
          Recipe Notes

          If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

          Skillet Chicken and Orzo

          A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
          Skillet Chicken and Orzo
          Print Recipe
            Servings Prep Time
            3-4 people 50 minutes
            Cook Time Passive Time
            25 minutes 2 minutes
            Servings Prep Time
            3-4 people 50 minutes
            Cook Time Passive Time
            25 minutes 2 minutes
            A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
            Skillet Chicken and Orzo
            Print Recipe
              Servings Prep Time
              3-4 people 50 minutes
              Cook Time Passive Time
              25 minutes 2 minutes
              Servings Prep Time
              3-4 people 50 minutes
              Cook Time Passive Time
              25 minutes 2 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉
              2. Heat 1/2 tbsp oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
              3. Using the same skillet, heat the remaining oil until hot over medium-high heat. Add mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for 3-5 minutes until starting to soften, stirring occasionally.
              4. Add wine and allow to reduce for about 3 minutes. Stir in broth, orzo, cream cheese, herbs, salt and pepper. Once the cream cheese is fully incorporated add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
              5. Remove from oven and turn oven to broil. Sprinkle with parmesan cheese and broil for 1-2 minutes to melt the cheese. Remove from oven and allow to rest for 2 minutes prior to serving.
              Recipe Notes

              I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

              Breaded Pesto Chicken Cutlets

              Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
              Breaded Pesto Chicken Cutlets
              Print Recipe
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                8 cutlets 35 minutes
                Cook Time
                12-15 minutes
                Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                Breaded Pesto Chicken Cutlets
                Print Recipe
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  8 cutlets 35 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: cutlets
                  Instructions
                  1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
                  2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
                  3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
                  4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
                  5. Dredge chicken cutlets with flour, shaking off excess.
                  6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
                  7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
                  8. Turn oven to broil, with rack 8-10" from heat.
                  9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
                  Recipe Notes

                  -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

                  -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.