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January 11, 2015

Slow cooker chicken stew with onions, mushrooms, and at least 40 cloves of garlic

The more garlic, the merrier in this crockpot chicken stew.

Cross a traditional French coq au vin, chicken with forty cloves of garlic, and old-fashioned chicken stew, and only good things can happen. And then, add more garlic! This recipe sprung from my husband Ted's craving for chicken stew, a half bottle of unspectacular red wine that needed to be used, and my own wish to toss something into the slow cooker that would make the house smell wonderful all day. Please don't be afraid of the amount of garlic in this recipe; it mellows and sweetens with the long cooking, and is essential to the success of the dish. Serve the stew on its own, or over rice or egg noodles, with a bowl of sliced crusty bread for mopping up every last bit of the sauce. Like all stews, it's wonderful on the day you make it, and even more wonderful the following day.

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December 28, 2014

Mango-jalapeño turkey meatballs

Healthy baked mango-jalapeno turkey meatballs. #appetizer

For the past few years, before he retired, my husband Ted spent several nights each week in Boston, where he had no kitchen save for a tiny fridge and microwave. So, for the past few years, I would cook on the weekends and send him off for the week with bags and containers of frozen food, including tons of turkey meatballs. Ted's favorite way to eat them was in a bowl of crispy salad, which I have to admit tasted pretty good. One week, I hadn't cooked anything, and he'd run out of frozen meatballs, so we headed to the market and found mango-jalapeño chicken meatballs. Oh, so good. After all, they were loaded with sweet mango and brown sugar! I decided to adapt the concept to my basic turkey meatball formula, by adding a bit more heat and reducing the sugar. Ted loved these little sweet-hot meatballs in his salad; I served them as an appetizer, alongside chunks of crunchy jicama. I think they'd make a great starter at a New Year's Eve party. Look for cans of mango nectar in the Latin foods aisle at the grocery store.

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December 10, 2014

Pressure cooker split pea soup with (or without) sausage

Split pea soup (with or without sausage), made easy in the pressure cooker.

In my dinged-up, bright red, cast-iron Dutch oven, I make a pretty mean pot of split pea soup, which just happens to be my very favorite comfort food on days when there's snow to be shoveled. Or when I have the sniffles. Or when I'm craving soup, which really does happen. I've been making split pea soup the same way forever, until this year, when I first tried it in my electric pressure cooker. Oh my oh my. The pressure cooker traps all of the flavor, and softens the split peas so the immersion blender simply has to nudge them into silkiness. Compared to my stove top version, and despite using the exact same ingredients, the pressure cooker version is downright ethereal. Add your favorite mild or spicy sausage, or not; I love this soup either way. It's a great make-ahead-and-freeze soup for your winter soup swaps, or quick worknight dinners with a green salad and crusty bread on the side. And if you don't have a pressure cooker, you can make split pea soup on the stove top or in the slow cooker.

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November 23, 2014

Turkey soup with black beans, corn, and green chiles {gluten-free}

Turkey soup with black beans, corn and green chiles: great way to use leftovers. #Thanksgiving

Of all the many soups I've made (and after all, I'm still known as the Soup Chick, so you know I've made a few), I believe this is the best-tasting, weirdest-colored leftover turkey soup I've ever shared with you. Most of the time I make recipes like this one with tomato or chipotle peppers, which lend a gorgeous red tint to the base. In this tomato-free version, green chiles and green Tabasco turn the soup a color akin to dishwater. Do not be deterred! Trust me, and give your leftover turkey (or shredded rotisserie chicken or turkey, if you're not making it during the holiday season) a bit of Tex-Mex flair. If you've had time to make your own turkey stock, great. If not, store-bought low-sodium chicken stock will be fine. Proportions aren't very important, so use more or less of the ingredients, to your taste. The soup freezes well, for easy worknight dinners or a soup swap. I toasted some habañero-lime tortilla wedges to serve on the side. You can crack open a bag of tortilla chips, too.

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November 5, 2014

Curried butternut squash and apple soup {vegan, gluten-free}

Curried butternut squash and apple soup, with Thai flavors. #glutenfree #vegan

In our house, Fall doesn't begin officially until the first pot of butternut squash soup hits the stove. Most often, I combine butternut (my favorite, though buttercup, acorn or Hubbard are wonderful substitutes) with apples from our local orchards, and bind them together with Indian curry spices like cumin, coriander and turmeric. Lately, I've been craving the raw heat of Thai red curry paste, and that sent this year's butternut squash soup in a new direction. (The recipe calls for a tablespoon of curry paste, which won't make the soup very spicy, but please use half that amount if you're worried about too much heat. You can always add more.) The thick and creamy soup is vegan, gluten-free and dairy-free, thanks to coconut milk. A little bit of brown sugar and a hit of fresh lime juice add a light, bright finish. If you're doing a soup swap this winter, put this soup on your make-ahead-and-freeze list.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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