What is Miso Paste Anyway, and How Do I Use It? Help!

www.huffingtonpost.com - Wednesday April 27th, 2016

If you haven’t been cooking with miso, then you’ve been seriously missing out. The salty paste can amp up just about any boring dish, and it’s also quite good for you. Here’s what you need to know:

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Hearty Navy Bean Soup

1 lb cooked navy bean 

1 large shallot, chopped 

1 large bay leaf 

2 large garlic cloves, minced 

1 cup chopped ham (optional) 

3 cups chicken broth 

2 cups vegetable broth 

Extra Virgin olive oil 

Sea salt and black pepper

Cover the bottom of a large dutch oven or soup pot with olive oil.When hot,saute shallot, garlic, bay leaf, ham (optional), and beans on medium heat for 10 minutes to cook the shallot and garlic. Lower heat to low, add broth. Let the soup simmer for about 1 1/2 hours.

Remove bay leaf, Season to taste with sea salt and black pepper. Puree half the soup in a blender and stir back into the soup. Serve hot with drizzles of extra virgin olive oil and crusty bread.

Smoked Paprika Garlic Lamb

Lamb:

1 lb grass fed lamb, cut into large chunks 

2 tablespoons tomato paste 

2 tablespoons smoked paprika 

6 large garlic cloves, crushed

1/2 cup fresh parsley, chopped 

1 large lemon, juice 

3 tablespoons extra virgin olive oil 

Sea salt and black pepper to taste

Combine the first 6 ingredients. Season to taste with sea salt and black pepper.Add 3 tablespoons of extra virgin olive oil to a large deep sided skillet on high heat. When hot, arrange lamb chunks in a single layer and cook for 2 minutes on the first side. Turn them over and cook a further 2 minutes.

Serve them hot on a bed of sauteed eggplants.

Sauteed Eggplant:

2 large eggplants, cut into large chunks 

3 tablespoons extra virgin olive 

Sea salt and black pepper to taste

Add olive oil to a large pan. When hot saute eggplants, turning them over occasionally until they are done (about 3 to 4 minutes). Season to your taste with sea salt and black pepper.

Chicken Bean Veggie Stew

8 pieces boneless, skinless, chicken thighs, cut into bite size pieces

1 cup white Navy beans

1 large carrot, cut into bite size pieces

1 large red potato, peel and cut into bite size pieces

1 red onion, cut into bite size pieces

2 large garlic cloves, crushed

Handful fresh parsley, chopped

1 tablespoon fresh sage, chopped

1/2 cup Extra virgin olive oil

Sea salt and black pepper

4 cups water

1/4 cup good drinking dry white wine

2 tablespoons organic chicken bouillon paste

Preheat oven to 350 F

Add all the ingredients into a large casserole dish. Lightly seasoned with sea salt and black pepper. Close and bake for three hours.

To serve, drizzle extra virgin olive oil and fresh lemon juice over the top with fresh parsley.

Pea Carrot Soup

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To support this endeavor, please pre-order now by clicking here. Thanks!

Available for a limited time only!

Saffron Seafood Bisque

1 lb medium shrimp, peeled and deveined
12 oz. salmon, cut into small pieces

14 fl oz pure coconut cream

2 tablespoons red curry paste

1 teaspoon saffron threads

1 tablespoon lemongrass paste

1 lime, juice

1 shallots, chopped

Sea salt and black pepper to taste

On medium to high heat, bring coconut cream, saffron, shallots, lemongrass paste, lime juice, and red curry paste to a boil. Add salmon and shrimp. Simmer for 6 minutes. Season with salt and black pepper to taste.

Serve hot over a bowl of rice, quinoa, or noodles.

Chicken Stew With Pearl Couscous

2 whole chicken breasts

1 cup multi colored pearl couscous

3 medium size potatoes

3 large carrots, chopped

1 whole white onion, chopped

2 large tomatoes, chopped

3 garlic cloves, crushed

1 cup water

Extra virgin olive oil

Sea salt and black pepper

Drizzle enough oil to cover the bottom of a deep sided skillet on high heat. When hot, saute chicken, onions and garlic until chicken is cooked (about 5 to 10 minutes). Season with sea salt and black pepper. Remove from the pan.

Using the same pan on medium to high heat, drizzle more oil to cover the bottom. When oil is hot, add potatoes and carrots. Season with sea salt and black pepper and saute until it's soft (about 10 minutes). Return chicken, onion, and garlic to the pan together with pearl couscous, tomatoes, and one cup of water. Stir to combine, lower heat to low. Simmer for another 10 minutes, stirring occasionally until couscous is al dente. Garnish with fresh herbs of your choice and crispy bread to serve (refer to picture).

Roasted Vegetable Albondigas Soup

1 lb ground/mince sirloin steak

2 cups low sodium beef broth

2 cups whole wheat tube pasta

6 large tomatoes

1/2 onion 

1 head of garlic

12 asparagus

1 red pepper

1 yellow capsicum/pepper

good quality balsamic vinegar

freshly ground black pepper

sea salt

Preheat oven to 400

Cut capsicum/peppers in half and remove seeds. Cut tomatoes in half. Cut onion in large pieces. Cut top off garlic head. Arrange vegetables on a greased baking sheet. Drizzle balsamic vinegar and extra virgin olive oil generously over the veggies. Season with sea salt and black pepper.

Roast vegetables, turning over occasionally for 1 hour. Remove from the oven to cool.

Roll ground meat into small meatballs (teaspoon size)

Blend vegetables and broth until smooth.

On medium heat in a deep sided skillet, add pre-cooked pasta, vegetable blend, and meatballs, bring it all to a boil. Reduce to low temperature and simmer for up 1 hour.

Best when served hot, soon after done.

Carrot Ginger Bisque

4 cups vegetable broth

3 cups carrots, diced into small pieces

1 large white onion, chopped

1 tablespoon fresh ginger, minced

1 tablespoon yellow curry powder

1 teaspoon nutmeg

1/4 cup fresh cream (if you prefer, use greek style plain yogurt or coconut cream)

sea salt and black pepper

2 tablespoons extra virgin olive oil

In a large soup pot on medium heat, add olive oil when hot add onions, curry powder, carrots, and fresh ginger and saute until onions and carrots are soft. Add broth and lower temperature to medium low and simmer (not boil) for one hour. 

Blend to a smooth consistency, add cream and nutmeg. Serve hot.

Roasted Sweet Pepper Soup

5 cups vegetable broth

5 cups mini sweet peppers/capsicum

3/4 cup fresh orange juice

1/2 cup fresh cream

1/4 cup gruyere cheese, grated

1 small white onion, chopped

2 garlic cloves, crushed

2 tablespoons fresh parsley, chopped (plus extra for garnish)

2 teaspoons fresh thyme, chopped (plus extra for garnish)

4 tablespoons extra virgin olive oil

salt and black pepper

Preheat oven to 400F.

On a large baking sheet, toss peppers, onions, parsley and thyme in olive oil. Bake for 40 to 50 minutes or until vegetables is soft and caramelized. 

Remove from heat and add to a large soup pot. Add broth and season with salt and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium and simmer a further 20 minutes. Blend to a smooth consistency (add more broth for a thinner consistency). Stir in cream and gruyere cheese. Season with salt and black pepper. Serve hot with fresh bread.

Lamb Vegetable Stew

2 pounds lamb (stew meat)

1 cup fresh tomato sauce

1 cup vegetable broth

1 large purple eggplant, cut into bite chunks

3 large carrots, cut into bite size chunks

2 cups baby red potatoes (or potatoes of choice)

1 large white onion

3 large garlic cloves, minced

2 tablespoons fresh rosemary

2 tablespoons fresh parsley

2 tablespoons cumin

2 tablespoons good quality paprika

Salt and black pepper

Preheat oven to 400 F.

In a large mixing bowl, combine cumin, paprika, and garlic. Toss lamb pieces to fully coat. Season well with salt and black pepper. Add to a large casserole dish and add the rest of the ingredients. Stir to combine. Cover. Bake for 1 hour. 

Reduce heat to 300 F. Continue to cook a further 2 hours. Turn heat off and leave Goulash in the oven to rest until it's time to serve.  Season well with salt and black pepper and garnish with lots of fresh parsley. Serve hot.

Coconut Sweet Potato Broccoli Soup

2 containers vegetable broth (32 fluid ounce each)

3 large sweet potatoes, peeled and cut into large chunks

1 pound broccoli florets

4 large garlic cloves, peeled

1 large onion, peeled and cut into chunks

1 cup coconut cream

2 tablespoons green curry paste

Salt and black pepper

In a large soup pot.  Bring all the ingredients (except coconut cream) to a boil. Reduce heat and simmer gently for 1 hour. Add coconut cream. Season with salt and black pepper. Blend to your desired consistency. Serve hot.

Roasted Celery Cherry Tomato Goat Cheese Soup

1 1/2 bunches celery stalks with leaves, chopped

2 cups cherry tomatoes

4 large garlic cloves, peeled

1 large red onion, chopped

4 cups vegetable stock

1/2 cup goat cheese

1 tablespoon heavy cream (optional)

4 cups vegetable stock

Salt and black pepper

Preheat oven to 375 F.

Toss celery, red onions and garlic cloves with a generously amount of extra virgin olive oil. Arrange on a single layer in a baking sheet. Season with salt and black pepper. Slow roast for 1 hour, stirring occasionally. Add cherry tomatoes during the last 20 minutes of cooking. Remove from oven. Set aside one cup of the roasted cherry tomatoes for garnish.

In a medium soup pot on medium to high heat, add all the roasted vegetables to the vegetable broth. Blend until smooth and bring to a boil. Reduce heat to simmer for 30 minutes. Remove from heat, add goat cheese add cream(optional). Mix well to combine. Make sure goat cheese is fully melted. Season with salt and black pepper to taste. 

Garnish with whole roasted cherry tomatoes and fresh green herbs of choice.

Chicken Noodle Soup

1 whole chicken (about 4 or 5 pounds)

6 cups water

1 medium onion, chopped

2 carrots, chopped

3 celery stalks, chopped

1 cup fresh corn

2 large garlic cloves, chopped

1/2 cup parsley

1/2 cup cherry tomatoes

2 limes, juiced

salt and black pepper to taste

1/2 packet pappardelle noodles (half a pound) or thick noodles of choice

Place all the ingredients (except cherry tomatoes and noodles) in a large soup pot. Season generously with salt and black pepper. Cover and bring to a boil, then reduce heat to low simmer for one hour. Turn off the heat, remove chicken from the pot to cool. Remove chicken meat (no skin) from the carcass leaving it in large chunks and return to the pot. Add cherry tomatoes.

Bring a large pot of water to a rolling boil. Salt generously. Add noodles and cook until al dente (about 8 minutes). Drain and keep warm.

Just before serving, heat soup until it's hot. In a large soup bowl, add noodles to the bottom and fill with soup. Garnish with fresh parsley and lemon wedges on the side.

Mushroom and Aged Cheddar Soup

2 lbs white mushrooms 

3 cups vegetable stock

1 small garlic clove (minced)

1/2 small red onion (chopped) 

1 cup aged cheddar (grated)

1 teaspoon fresh thyme (chopped)

2 tablespoons butter

1 teaspoon salt

1 teaspoon pepper 

1/4 cup Italian parsley 

1/4 cup blue cheese crumbles

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them. Slice the mushrooms 1/4-inch thick. Set aside.

To make the stock, heat the butter in a large pot. Add the sliced mushrooms, onion, garlic, thyme, salt and black pepper. Cook over medium heat for 5 minutes or until the mushrooms are soft. Set aside.

Puree half of the mushrooms in a blender with 2 cups of vegetable stock until it reaches the right consistency ( thick gravy-like).  Add extra vegetable stock if it's too thick to puree. 

Add mushrooms puree to the pot with the rest of the mushrooms. Add vegetable stock and cheese.  Heat through but but do not boil.

Serve hot. Garnish with Italian parsley and blue cheese crumbles.  Drizzle extra virgin olive oil on top. Serve with a cheesy garlic baguette.