Probably the most common side dish besides rice in Hawaii is the simple macaroni salad. Imagine a dish that embodies the perfect balance of creamy, tangy, and savory flavors, all wrapped up in a bowl of comforting nostalgia. This isn’t just any pasta dish. This recipe is poised to become your new favorite macaroni salad recipe. Whether you’re planning a summer barbecue, a potluck, or simply craving a taste of comfort, this simple macaroni salad will win your heart with every bite.

So, what sets this macaroni salad recipe apart from the rest? It’s all in the details. With a perfectly cooked pasta base, crisp vegetables, and an irresistibly creamy dressing, this homemade macaroni salad strikes a perfect harmony. Easy to prepare and even easier to love, this best macaroni salad recipe is a must-try for any food enthusiast.

Macaroni salad has earned its place as a global favorite, celebrated in various cuisines and occasions. In American cookouts, it’s a staple side dish. There it’s often accompanying grilled meats or fried chicken. In Hawaiian cuisine it often stars in plate lunches alongside kalua pork or tangy barbecued meats and sticky rice. In Filipino feasts, a sweeter version graces the table, offering a delightful twist to traditional gatherings. Macaroni salad’s appeal lies in its adaptability and universal charm, making it a beloved dish for every celebration, from casual picnics to big spreads.

Understanding the Basics of Macaroni Salad

This classic picnic and barbecue staple was likely inspired in the US by the European tradition of pasta salads, which were popularized by Italian and Jewish immigrants. As pasta became more accessible and affordable, creative cooks began experimenting with new ways to serve it cold, particularly during the warmer months. By the mid-20th century, macaroni salad had solidified its place as a quintessential American side dish, often found accompanying grilled meats and enjoyed at family gatherings. Its creamy, tangy dressing and simple ingredients have made it a favorite across generations.

What Defines a Simple Macaroni Salad

I like a good pasta salad – see my pesto pizza pasta salad and asparagus prosciutto pasta salad. But macaroni salad is its own thing. Though pasta salads are quite common, macaroni salad is a specific subset within the more general pasta salad term.

A simple macaroni salad is defined by its straightforward, yet delightful combination of ingredients. Typically, it involves cooked elbow macaroni, a creamy mayonnaise-based dressing, and a medley of vegetables such as carrots, onions, and bell peppers.

Variations abound, but the key to a simple macaroni salad is balance. The pasta should be the star, supported by just enough dressing and complementary mix-ins to create a harmonious dish without overpowering flavors.

Why Choose Simple?

The allure of a simple macaroni salad lies in its ease and versatility. Its minimal preparation time and readily available ingredients make it an ideal choice for last-minute gatherings or weekly meal prep. Its simplicity doesn’t compromise its deliciousness.

The simplicity of this dish also makes it highly adaptable. It can serve as a blank canvas for culinary creativity to fit your own tastes, preferences, or dietary needs. Whether you prefer to keep it classic or add a personal twist, a simple macaroni salad can easily be tailored to suit any palate or occasion. Its adaptability also means it pairs well with a wide range of main dishes.

In essence, choosing a simple macaroni salad recipe ensures a reliable crowd-pleaser that’s both easy to prepare and endlessly customizable, making it a go-to dish for any cook seeking to fill out a menu with minimal fuss.

Ingredients for the Best Macaroni Salad Recipe

As with most meals, cooking the best macaroni salad starts with selecting the right ingredients. This is crucial to achieving the perfect blend of flavors and textures. Whether you’re aiming for a simple macaroni salad or a creamy macaroni salad recipe, here’s a guide to ensure your dish becomes a favorite at every gathering.

Essential Ingredients for a Homemade Macaroni Salad

There aren’t that many ingredients in the basic macaroni salad. Though there are a few more in the dressing, the bulk of macaroni salad is pasta and veggies. Look for fresh produce to get the really crisp veggies this recipe deserves.

• Elbow Macaroni – The foundation of any classic macaroni salad. Opt for high-quality, durum wheat pasta for the best texture.
• Bell Pepper – Crunchy, slightly sweet, and colorful. Just look for plump, fresh peppers. Choose whichever color or mix of colors you prefer.
• Carrot – Sweet, crisp, and orange. I like to shred them for a softer texture, but you can dice for a bit more bite. Don’t use baby carrots, they’re just too watery.
• Onion – Sharp, aromatic bite to balance the dressing. I like red onions for this, but really any will do.

Creamy Dressing Ingredients

The goal here is a creamy, tangy dressing that carries most of the flavor of this dish.

• Mayonnaise – The key to a creamy macaroni salad recipe. Choose a smooth, rich mayo that complements the pasta without overpowering it.
• Vinegar – A splash of apple cider or white vinegar brightens the flavors and balances the creaminess of the dressing.
• Sugar – A touch of sweetness to balance acidity and round out the dressing’s flavor. But we will use it sparingly because it shouldn’t be sweet.
• Mustard – A touch of mustard adds a tangy zing. I like Dijon, but yellow mustard works well depending on your flavor preference.
• Fresh Herbs – Aromatic, bright, and herbaceous. My recipe here calls for some fresh dill, but other fresh herbs could be great to include.
• Seasoning & Spices – Salt, garlic powder, pepper, and celery seed to deepen and sharpen the dressing.

Optional Add-ins for a Personalized Touch

Make this recipe your own by adding in some personalized touches. Adjust it to your family’s dietary needs. Add in some protein to bulk the recipe up a bit. Here are some add-ins to consider:

• Other Veggies – Cucumbers, cherry tomatoes, radish, broccoli florets, peas, really the list is endless for what you could add in. Any fresh and crunchy veggie would do.
• Protein – Try adding cooked bacon, diced ham, cubed chicken, or chopped hard-boiled eggs for a heartier salad.
• Cheese – Cubes of sharp cheddar or other cheese can give a savory element.
• Pickles – Tangy, briny crunch that adds zip and contrast to the creamy dressing.
• Olives – Salty, savory bites that lend depth. Slice or chop for even distribution.
• Fruits – Surprising, sweet, and bright pockets of flavor (apple, pineapple, or grapes); use sparingly to avoid overpowering the salad.

Step-by-Step Guide: Easy Macaroni Salad Recipe

Macaroni salad is simple. Cooking pasta, chopping ingredients, mixing the dressing, and combining it all together. Even though creating the best macaroni salad recipe involves just a few simple steps, following this guide will surely help it become one of your favorite dishes.

Preparing the Macaroni

To make a great homemade macaroni salad, start by selecting quality elbow macaroni. Cooking the pasta correctly is crucial for texture and taste. Here are some tips to ensure your macaroni is perfectly cooked:

1. Use Plenty of Water – Fill a large pot with water and bring it to a rolling boil. This prevents the pasta from sticking together and ensures even cooking.
2. Season the Water – Add a generous amount of salt to the boiling water. This is your chance to season the pasta from the beginning, enhancing the overall flavor of your final dish.
3. Cook to Al Dente – Follow the package instructions for cooking time, but aim for al dente, where the pasta is tender but still firm to the bite. Overcooked macaroni can become mushy, especially once mixed with our dressing.
4. Rinse with Cold Water – Once cooked, immediately rinse the macaroni under cool water to stop the cooking process and cool the pasta. This also helps prevent it from sticking together as it cools. I normally wouldn’t recommend this step, but it works a treat for pasta salads.

Creamy Dressing and Crunchy Veggies

While the pasta is cooking, start making the dressing and chopping the rest of the ingredients.

A creamy macaroni salad recipe hinges on the perfect dressing. Rich and tangy, yet not overpowering. Mix it together by just combining all of the dressing ingredients in a medium bowl and whisking it smooth. Check the consistency of the dressing here. It should be smooth and pourable. If it is too thick, thin it with a touch more vinegar or some of the pasta water. If it seems too thin to stick to the pasta, then stir in some more mayo.

This dressing works because it builds off of our creamy base of mayonnaise. Then, adds in some acid, hints of sweetness, and a balance of spices and seasonings.

While the dressing rests, prep the vegetables. Wash and dry everything. Trim, seed, and dice so pieces are small and uniform for consistent texture and easy mixing. Or you can try grating the carrot or even the onion. I like what grating the carrot does for its texture, so that’s my preference for this recipe.

Combining Ingredients

It’s time to bring everything together.

Transfer pasta to a large bowl and add in all of the prepped veggies. At this point, you can also add in any of the optional mix-ins you want. Use a wide, flexible spatula to gently stir it together. Try to get the ingredients evenly mixed.

Now add in the dressing. Gently stir it all together again until the dressing evenly coats everything.

Taste and adjust your homemade macaroni salad. A little extra salt, acid (vinegar or lemon juice), or a dash of extra seasonings can bring balance to the dish. Cover and chill the macaroni salad for at least an hour so the dressing hydrates the pasta and flavors meld. Before serving, give one last gentle stir. Garnish with a sprinkle of paprika or freshly chopped parsley for a pop of color.

Customizing Your Creamy Macaroni Salad Recipe

When it comes to crafting the best macaroni salad recipe, customization is key. This dish’s versatility allows you to tweak it according to dietary preferences, nutritional goals, or flavor inspirations from around the world. Below, we explore ways to adapt this easy macaroni salad recipe to suit various needs and tastes.

Variations for a Healthier or Vegan Version

If you’re looking to indulge in a creamy macaroni salad recipe without veering off your health goals, consider these simple macaroni salad adjustments:

Healthier Ingredients: Substituting traditional mayonnaise with Greek yogurt (or a 50/50 mix) can reduce calories while adding creaminess and a subtle tang. Incorporating whole wheat or gluten-free pasta can align with dietary preferences without compromising on texture.

Vegan Macaroni Salad: To create a vegan-friendly dish, swap regular mayo with a plant-based alternative. That’s really the only swap needed. You can also opt for plenty of additional fresh vegetables. Make sure the pasta is egg-free, too.

Making it a Meal: Adding Proteins and Extra Vegetables

Transforming a simple macaroni salad into a hearty meal is straightforward. Just pack it with extra protein and veggies. Be aware that if you do add a whole lot of other ingredients, you may need to make a bit more of the dressing to help keep things evenly coated. Nobody wants a dry macaroni salad.

Proteins: Incorporate bacon, chicken, ham, hard-boiled eggs, or even canned tuna for a protein boost that makes this salad more of a main dish. Try adding in some cubed or shredded cheese (especially cheddar). For plant-based options, consider chickpeas, edamame, or baked tofu.

Extra Vegetables: Beyond the listed add-ins, consider roasted red peppers, peas, broccoli florets, artichoke hearts, cherry tomatoes, cabbage, olives, cucumber, baby spinach, or sun-dried tomatoes. Not only do these add nutrition, but they bring vibrant colors and crunch to your homemade macaroni salad.

Other Flavors: Incorporate olive oil, lemon juice, green onion, or other fresh herbs besides dill.

By customizing your creamy macaroni salad recipe, you can create a dish that’s not only delicious and easy to make but also tailored to your specific preferences and needs. Whether you’re after the best macaroni salad recipe or a simple, homemade version, these tips will ensure it’s your new favorite dish.

Serving Suggestions and Pairings

Macaroni salad is a versatile dish that shines at a variety of events, from casual family gatherings to larger celebrations. Its creamy texture and adaptable flavors make it a favorite for:

• Backyard Barbecues – A simple macaroni salad is a staple at any barbecue, offering a cooling contrast to grilled meats. Try it with my reverse sear tri-tip, some grilled Old Bay chicken, buffalo smoked drumsticks, or a pile of smoked pulled pork.
• Picnics and Potlucks – Easily transportable, this homemade macaroni salad is perfect for outdoor gatherings along with other dishes like my potato salad recipe and rotisserie chicken salad.
• Holiday Buffets – Add a festive spin to your holiday table by including the best macaroni salad recipe alongside other traditional dishes like sage-roasted turkey.
• Lunchboxes/Plate Lunches – A creamy macaroni salad recipe can be a delightful addition to lunchboxes and plate lunches, providing a satisfying side or main.

Troubleshooting and FAQs

Make-Ahead and Storage

Macaroni salad is one of those delightful dishes that tastes even better when made ahead, allowing the flavors to meld. Here’s how you can prepare and store it like a pro:

– Make-Ahead Tips: Prepare your simple macaroni salad up to 24 hours in advance. Cook and cool the pasta to al dente, toss it with a bit of olive oil to prevent sticking, and store it separately from the dressing. Just before serving, mix the pasta with the dressing and any fresh ingredients like vegetables and herbs to maintain a crisp texture.

– Storage: Store your homemade macaroni salad in an airtight container in the fridge for up to 3-5 days. If your salad contains mayonnaise, take extra care to keep it chilled to prevent spoilage. When ready to serve, give it a good stir and check the seasoning, as the flavors tend to mellow in the fridge.

Common Macaroni Salad Mistakes and How to Avoid Them

1. Overcooked Pasta: Always cook your pasta al dente. Overcooked pasta can turn mushy when combined with dressing.

2. Under-seasoning: Season your pasta water generously and taste the salad before serving. Adjust the salt, pepper, and other seasonings to enhance flavors.

3. Dry Salad: Avoid a dry salad by ensuring your creamy macaroni salad recipe has enough dressing. If it dries out in the fridge, simply add a little extra dressing before serving.

4. Lumpy Dressing: For a smooth dressing, whisk together the ingredients thoroughly in a separate bowl, ensuring no lumps from mayonnaise or mustard. Only when it is smoothly mixed should it be stirred in with the other ingredients.

FAQs: All Your Questions About Macaroni Salad Answered

• Can I freeze macaroni salad?
  • No. Well, I guess you could. But it is highly un-recommended. The mayonnaise, pasta, and veggies of it all make it so that texture changes and separation are inevitable. Just don’t.
• What can I use instead of mayonnaise?
  • Try Greek yogurt or a combination of yogurt and a bit of olive oil for a lighter alternative.
• How can I make it healthier? 
  • You can use a lighter mayo or Greek yogurt instead of the mayonnaise. And try adding more vegetables like cucumber, broccoli, tomatoes, or peas to increase fiber and nutrients. There are also a lot of healthy pasta options out there that would boost nutritional value.
• Can I make it vegan?
  • Yes! Use vegan mayonnaise and load up on fresh veggies for a satisfying plant-based version.

Creating the best macaroni salad recipe doesn’t have to be daunting. With these tips on preparation, storage, and troubleshooting, you’ll be able to enjoy this simple dish with ease and confidence. Whether you’re serving it at a barbecue or enjoying it as a casual dinner side, this easy macaroni salad recipe is sure to become your new favorite dish. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this simple macaroni salad recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Macaroni Salad

Recipe by Marc PetersonCourse: Sides, Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

This easy, homemade macaroni salad recipe is destined to become your new favorite dish. With perfectly cooked pasta, crisp vegetables, and an irresistibly creamy, tangy dressing, it’s a simple yet extraordinary crowd-pleaser for any occasion.

Ingredients

• 3 cups uncooked elbow macaroni

• 1/2 cup finely diced celery

• 1/2 cup diced red bell pepper

• 1/2 cup shredded carrot

• 1/3 cup diced red onion

• Dressing

• 1 and 1/2 cups mayonnaise

• 1/4 cup white wine vinegar (or regular white or apple cider)

• 2 tablespoons sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon chopped fresh dill

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon celery seed (optional)

Directions

• Bring a large pot of salted water to a boil and cook the pasta until just tender (al dente) according to the pasta’s instructions
• While the pasta is cooking, add the mayonnaise, vinegar, sugar, mustard, dill, salt, garlic powder, black pepper, and celery seed to a medium bowl and whisk together until smooth
• Wash the celery, bell pepper, and carrot, then pat dry and finely dice (or shred – my preference for the carrot) the celery, bell pepper, carrot, and onion to roughly the same size
• When the pasta is done cooking, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the pasta
• Transfer the drained, cooled pasta to a large bowl and add in the diced celery, bell pepper, carrot, and onion, then stir until well distributed
• Pour the dressing over the other ingredients and gently fold together until everything is evenly coated
• Cover the bowl and chill for a minimum of one hour to allow the flavors to meld
• Just before serving, give everything a final gentle stir, taste for seasoning, and garnish

Notes

• If you are making the macaroni salad ahead of time, do not stir the dressing in with the other ingredients until the same day you plan to serve it. You should still get everything mixed together and chilled at least an hour before serving.
• Remember that this is a basic recipe – you can add in different things and make adjustments as desired.

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The post Best Macaroni Salad Recipe: Your New Favorite Dish appeared first on Do You Roux?.

Mirepoix is a classic French vegetable base that is traditionally used to add depth and flavor to soups, stews, and sauces. Mirepoix is an essential element in many recipes. Once you master the technique, you’ll find that it’s an easy way to elevate the flavor of any dish.

In this post, I’ll take you step-by-step through the process of making mirepoix, and provide some tips and tricks for cutting and preparing everything. This recipe will give you the tools you need to make mirepoix like a pro.

The best part is, you can adjust the flavors according to your liking. I’ll go over the traditional method in this recipe but will outline some different methods. And, in the end, cooking is a creative process so you can mix it up any way you’d like.

So grab your cutting board and knife, and let’s get started!

What Is Mirepoix and Where Did it Come From?

Mirepoix (pronounced “meer-PWAH”) is one of the most important building blocks in French cooking. It is used to make sauces, soups, stews, braises, casseroles, and more.

A traditional mirepoix is a combination of diced onions, carrots, and celery. This mixture is sautéed together over low heat to create a flavorful base for various recipes. Its flavor profile can add depth and complexity to dishes.

The exact origins of mirepoix are not clear, since this combination of ingredients has likely been used for quite a long time.

But the term mirepoix is derived from the unnecessarily complicated name of a French aristocrat. Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix.

I know, right?

And what is crazy is that it was not like it was the aristocrat doing the cooking. But I guess he liked it enough and his chef(s?) were good enough at making things based on this combination that it became a whole thing. Thus the name was born as people began describing recipes “à la mirepoix” in 18th-century France. Then I guess it just stuck.

What Is the “Holy Trinity” in Cooking?

While the mirepoix is a staple of French cuisine, a similar combination of vegetables known as the “holy trinity” is a key ingredient in Cajun and Creole cooking in the southern United States. Like the mirepoix, the holy trinity uses onions and celery. However, green bell peppers are substituted in place of carrots.

The holy trinity likely evolved from French influence on Louisiana cuisine. The French colonists who settled in Louisiana brought with them their culinary traditions, including the use of mirepoix. However, they adapted to local ingredients and flavors and began to substitute green bell peppers for carrots.

The holy trinity provides a base of aromatic vegetables that add depth and flavor to dishes just like mirepoix. However, adding green bell peppers gives the holy trinity a distinct flavor profile. The sweetness of the peppers creates a unique blend of flavors that is essential to many Cajun and Creole dishes.

This holy trinity base is used to create dishes such as gumbo, jambalaya, and étouffée.

Whether you’re making a classic French dish or a Cajun/Creole favorite, understanding the role of these vegetable bases is essential to creating flavorful and delicious dishes.

What’s in a Mirepoix?

A basic, traditional mirepoix is a combination of just three vegetables: onions, carrots, and celery. While the basic formula is simple, there are a few key details that can make a big difference in the flavor and texture of your mirepoix.

Onions are an essential part of any mirepoix, providing a base of savory flavor. White onions are the most commonly used. But you can also use yellow onions, sweet onions, or shallots depending on your preference and the dish you’re making.

Carrots add sweetness and depth to the mirepoix, while also providing a splash of color to the finished dish. You can use regular or baby carrots, and it’s important to wash them before dicing. I like to use full, large carrots because they tend to have more flavor. Baby carrots tend to be watery.

Celery provides a subtle herbal flavor to the mirepoix. Be sure to wash the celery and trim the ends and any tough, stringy bits from the celery before dicing it.

The ratio of the ingredients in the mirepoix can vary depending on the dish you’re making. But a common ratio is 2 parts onion to 1 part each carrot and celery. But you can adjust the ratio to suit your tastes and the flavor profile of your dish.

By choosing high-quality ingredients and dicing them finely and evenly, you can create a flavorful and aromatic base to elevate your cooking.

Alternate Versions of a Mirepoix

Different regions and cultures have their own unique bases that are similar to a mirepoix. Usually, the differences are due to locally available ingredients.

A classic mirepoix consists of onions, carrots, and celery. There are a few variations that can add new flavors and textures to your dishes. Here are some alternate versions of a mirepoix to consider:

• The ‘holy trinity’: The cajun/creole twist on mirepoix substitutes green bell peppers for the carrots in the traditional mix
• Soffritto: This Italian version is the same mix of carrots, celery, and onion but usually cooked in olive oil versus the traditional butter
• Sofrito/refogado: The Spanish/Portuguese mix is garlic, onion, and peppers cooked in olive oil, with tomatoes or carrots optional – note that it is also usually chopped much smaller than a regular mirepoix
• Suppengrün: The German mix literally meaning ‘soup greens’ consists of carrots, leeks, and celeriac
• Włoszczyzna: The Polish version meaning ‘Italian stuff’ includes celery, parsley, carrots, and leeks
• Pinçage: Cooking a traditional mirepoix longer and adding tomato purée creates this darkened brown mixture

Remember, the ratio of the ingredients in your mirepoix can vary depending on the dish you’re making and your personal taste. Don’t be afraid to experiment with different combinations of vegetables to create the perfect mirepoix for your dish.

Cutting the Onion

I’m not crying, you’re crying. Cutting onions for a mirepoix is a simple but important task. Follow the steps below for the simplest way to get an even dice every time.

Start by cutting off the non-root end of the onion. Then cut the onion in half from the top to the root end. Peel the skin off of each onion half, being careful not to remove too much of the onion flesh.

Place each half flat-side down on the cutting board.

Use a sharp knife to make vertical cuts into the onion, cutting down to but not through the root end. Make the cuts about a quarter-inch apart and try to be evenly spaced. This will help you get similar-sized pieces.

Turn the onion halves 90 degrees and make horizontal cuts across the onion. The size of the pieces will depend on how finely you want to dice the onion for your mirepoix.

As I noted before in my post on how to caramelize onions, there are some methods to avoid eye irritation:

• #1 – Cut the onions under your stove vent with the fan running
• #2 – Freeze the onions for 10 to 15 minutes before removing them from the freezer and cutting them

Once you’ve diced the onions, you’re ready to chop the other vegetables to create a flavorful mirepoix.

Cutting the Carrot

Cutting carrots for a mirepoix is another important task in kitchen prep. Here’s how I do it:

Start by thoroughly washing your carrots. You can peel them if you’d like to. Then begin cutting by trimming off the stem end of the carrot and the pointed tip at the other end. If the carrot is long, cut it in half to make it easier to handle.

Carefully slice the carrot into quarter-inch thin strips. Place the strips flat-end down on the cutting board.

Cut the strips in halves or thirds to get roughly quarter-inch carrot cross-sections. Then line all of them up and cut them into thin slices. See the photos above for general guidelines.

Now that you’ve mastered cutting the onions and carrots, it’s time to move on to the celery and start creating your delicious mirepoix.

Cutting the Celery

Cutting celery for a mirepoix is the final step in preparing this flavorful base for many dishes.

Start by trimming off the root and tip ends and any brown or damaged parts of the celery. Cut the celery into 3 to 5 thin strips lengthwise. Make the strips about a quarter-inch thick.

Then line up all of the celery strips and chop them into pieces.

Try to get roughly equal sizes for the onion, carrot, and celery. Even sizes will help everything cook at the same rate so that nothing gets under or over-cooked compared to anything else.

Now that you’ve mastered cutting the onions, carrots, and celery, you’re ready to start creating your delicious mirepoix.

Recipes to Use Mirepoix

Now that you know how to make a mirepoix, you’re ready to start using it as the base for a variety of delicious dishes. Soups, stews, sauces, and casseroles. Mirepoix can add depth and flavor to any recipe. In this section, we’ll explore some of the most popular dishes that use a mirepoix base and provide you with easy-to-follow recipes that you can try at home.

As you experiment with different recipes, you’ll find that the proportions of each ingredient can be adjusted to suit your taste and the dish you’re making.

So, let’s get started and explore some of the delicious dishes that you can create using a mirepoix base:

• Simple Chicken Noodle Soup
• From Scratch Chicken Pot Pie
• Rotisserie Chicken and Lentil Soup
• Garbanzo Lemon Orzo Soup
• Roasted Butternut Squash Soup
• Creamy Chicken and Wild Rice Soup
• Traditional Lobster Bisque

That’s it! Making a mirepoix is a simple but essential technique for any home cook. With just a few ingredients and some basic cooking skills, you can add depth and flavor to all of your favorite recipes.

How did yours turn out?

I’d love to hear when you try making a mirepoix! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Make the Perfect Mirepoix

Recipe by Marc PetersonCourse: Soups, Sauces and CondimentsDifficulty: Easy

Servings

1

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

A perfect mirepoix is an essential mix of chopped onions, carrots, and celery that is used as the base building block for a variety of other recipes

Ingredients

• 2 parts onion

• 1 part carrot

• 1 part celery

• Butter

Directions

• Wash the celery and carrots thoroughly and peel the onion
• Dice the onion, carrots, and celery into small, evenly-sized pieces
• Heat about 1 tablespoon of butter for every two cups of chopped vegetables in a large skillet or Dutch oven over low heat
• Once the butter is melted, add the chopped onion, carrots, and celery to the pan and stir to coat in the butter
• Cook the vegetables for 15-20 minutes, stirring occasionally, until they are softened and fragrant
• The mirepoix is now ready for the next steps to use as a base for a variety of dishes

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Winter is a beautiful season, especially with the snow blanketing the mountaintops near my home. And it also means that it is now soup season! Because soups can help warm you up from the inside and fight off some of the cold of winter. So, enjoy this perfect one-pot chicken and lentil soup.

This recipe, like most soups, is perfect for beginners because you mostly just throw all of the ingredients into a pot and let them simmer until they’re done.

A winter lentil soup is a delicious, healthy, and warming meal to enjoy during the colder months of the year. Lentils are known for their ability to keep you full for longer periods of time and to provide you with a significant amount of protein.

This soup has a unique, earthy flavor and is very filling. It is the perfect blend of hearty, healthy, and delicious.

What Are Lentils?

You may be wondering what lentils are.

Lentils are edible legumes. There are many different kinds of lentils. They’re categorized generally by color, though there are different varieties of each color. Lentil colors include red, green, brown, black, and yellow.

As well as including lentils, legumes are the same family that counts peas, beans, and peanuts as members.

When cooked, the various lentil varieties have different textures and therefore different uses. So it is important to pair the lentils with the right recipe.

Frequently associated with vegetarian cooking as a non-meat protein source, they’re high in protein and low in fat. Plus they contain a bunch of other good nutrients.

And as a nice added bonus – lentils are fairly inexpensive to buy.

Though a variety of cooking methods can be used, they’re most commonly boiled until soft. It can take anywhere from 10-50 minutes of boiling depending on the lentil variety. So, make sure to pay attention to the cook times on the packaging.

What Lentils Are Best for Chicken and Lentil Soup?

When you’re making a delicious dish like this, you want to make sure that you have all of the right ingredients. And with so many varieties of lentils, it may be hard to know. Especially if you aren’t as familiar with lentils in general.

What kind of lentils should you buy? You’ll want to purchase red lentils for this recipe.

Red lentils are some of the quickest cooking. Which is helpful when trying to make weeknight meals. They are also lentils with a milder flavor. They have a slightly sweet, earthy flavor.

Red lentils will break down a bit as they cook, they don’t hold their shape as well as some other varieties. But that makes them great for soup in my opinion. This will thicken the soup as it cooks and give the whole thing even more body and flavor.

Rotisserie or Roast Your Own Chicken?

There are three main options for the chicken in this recipe. You can either use a store-bought rotisserie, cook your own, or use some leftover shredded chicken. There is no best method, just whatever works best for you.

I planned and built this recipe around using a rotisserie chicken. Not to say that it is the best method it was just cheap and convenient.

Because a lot of stores (notably Costco) use the rotisserie as a way to entice people in, they’re cheap, tasty, and really easy to use in other recipes. Just remove the skin and pull the chicken into pieces for this recipe. You will use maybe up to half of the rotisserie in this recipe, so you’ll have some chicken to use in a different meal as well.

If you want, you can choose to roast, bake or smoke your own whole chicken. I’d suggest just looking at the spices and flavors of the chicken lentil soup recipe and then trying to complement the flavors when seasoning the chicken.

And, you can also use leftover chicken from a different recipe as long as you can shred or cut it into smaller pieces. If, for example, you happened to make this dutch oven garlic-roasted whole chicken but didn’t eat it all, then just shred it and you’re good to go.

In the end, choose whichever option makes more sense for you.

What Is the Soup Base?

The soup base is the main ingredient of a recipe and the foundation upon which other ingredients can be added. For example, chicken stock is the basis for this soup.

If you want to make sure that the soup tastes good, you need to use high-quality ingredients. That way, your dish will have more flavor. And that starts with the chicken stock that we use for this soup.

I highly recommend making your own homemade chicken stock if possible. It’ll be much more flavorful.

But it is not make or break and the chicken and lentil soup will still taste delicious when using store-bought chicken stock. My go-to when not using homemade is Costco chicken stock.

Before even adding the stock to the pot, we’ll build up more flavor by cooking up the mirepoix in olive oil. A mirepoix is a mix of aromatic veggies that give deeper flavor to soups and stews.

Prepping the Lentils

When cooking from a dry state, many legumes need to be soaked (frequently overnight) in order to then be cooked and get soft enough to eat. Luckily, lentils don’t require any pre-soaking. They’ll just get cooked in the soup with everything else.

However, there still is a little bit of prep that goes into using lentils in our soup. We’ve gotta rinse them first.

This just helps clean them off before cooking and gives you an opportunity to perform a quick inspection for any foreign materials like pebbles, seeds, etc. No need to cook any of that into our chicken and lentil soup.

Just measure out the lentils and toss them into a fine mesh strainer. Run some cold water over them and stir them around. Look for anything that might not belong. Then, once they’ve been thoroughly rinsed they’re good to go.

Cooking the Chicken and Lentil Soup

First, do all of the prep work. Chop, mince, rinse, slice, and shred. Get everything ready to go. This will make it so easy to cook the soup.

Start cooking by heating up the olive oil in a large pot or dutch oven. Then add in the carrots, celery, and onion. Cook it up until the onion starts to become translucent. Before it’s done cooking, add in the garlic and ginger. Stir everything together and let it cook for a few minutes until fragrant.

Add in the spices and tomato paste. Stir it together and cook it for a minute or two to bloom the spices. Then add in the lentils, chicken stock, and bay leaves. Turn up the heat to get it to a low boil and then turn it down to a simmer. Simmer it for 15 to 20 minutes until the lentils are tender.

With about 2 to 4 minutes left of simmering, add in the shredded chicken and dill. Stir it all together.

Then, when the lentils are thoroughly cooked, serve and enjoy!

Optional Additions to Chicken and Lentil Soup

With the soup made and ready to serve, it’s time to think about serving and topping the soup.

The optional additions to chicken and lentil soup are very tasty and can take your soup to the next level. Try adding spinach, fresh basil, green onions, chopped parsley, or croutons on top of your soup. Just have these available for sprinkling on top of the bowls once they’ve been served.

Serve the soup alongside some bread or rolls to round out the meal. Or you can be a little adventurous like me and try adding in some potato chips or Cheez-Its. It gives a nice crunch and the saltiness really complements the soup.

As you can see, there are many ways to improve upon the traditional chicken and lentil soup. So, if you want to make sure that you get the most out of this delicious meal, then be sure to follow these tips.

In conclusion, chicken lentil soup really does have many health benefits. The best part? It’s quick, easy, cheap, healthy, filling, and delicious. Here’s an awesome recipe for a simple yet flavorful version of chicken and lentil soup. It’s the perfect meal on a cold winter day.

How did yours turn out?

I’d love to hear when you try out this chicken and lentil soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

One Pot Winter Rotisserie Chicken and Lentil Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

This warming one-pot rotisserie chicken and lentil soup is great for cold winter days, with lentils, broth, and chicken. It’s the perfect blend of hearty, healthy, and delicious.

Ingredients

• 1 small yellow onion

• 1 large carrot

• 1 stalk celery

• 1 teaspoon minced fresh ginger

• 5 cloves garlic

• 1/4 cup olive oil

• 1 tablespoon smoked paprika

• 1 teaspoon ground turmeric

• 1 teaspoon dried thyme

• 1 teaspoon ground cumin

• 2 tablespoons tomato paste

• 1 and 1/2 cups dry red lentils

• 7 cups chicken stock

• 2 dried bay leaves

• 2-3 cups shredded rotisserie chicken

• 1/2 tablespoon chopped fresh dill

• 2 teaspoons salt

• 1/2 teaspoon pepper

• Parsley, green onion, dill for topping

Directions

• Chop the onion and carrot, slice the celery, and mince the ginger and garlic
• Heat the olive oil in a large pot or dutch oven over medium heat
• Add the onion, carrot, and celery, stirring to coat with olive oil, and cook for about 4 minutes until the onion is almost soft and translucent, then add in the ginger and garlic and cook for another minute
• Stir the paprika, turmeric, thyme, cumin, and tomato paste in the pot and cook while stirring for a few minutes until fragrant
• Add in the red lentils and chicken stock, turn the heat to medium-high until it just starts to boil, and then turn it down to medium-low to let it simmer for 15 to 20 minutes, stirring occasionally until the lentils are tender
• In the last 2 to 4 minutes of simmering the soup, add in the shredded chicken, chopped dill, salt, and pepper and stir
• Taste the soup and add any salt as needed, serve the soup in bowls and top with parsley, green onion, and dill

Notes

• Refer to the cooking time on your package of lentils and adjust the soup simmer time accordingly

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The post One Pot Winter Rotisserie Chicken and Lentil Soup appeared first on Do You Roux?.

Welcome this colorful sesame soy chopped salad with chicken to your table for a feast on the eyes and the tongue. Color and flavor abound in a salad that comes together with tons of crunchy texture.

This one is inspired by another of my mom’s recipes from growing up. She actually first saw it in a local church cookbook. The yellow spiral binding of that cookbook is now quickly deteriorating and the pages are well worn with use.

This recipe calls for cooked, shredded chicken. If you’re looking for a way to cook the chicken, I chose to do it in the slow cooker. I added chicken breast into the cooker along with soy sauce, brown sugar, garlic, and a dash of both sesame oil and ground ginger.

I’ve also made this recipe with canned chicken before by doctoring it up in a pan with some of the dressing for the salad. But you can cook the chicken any way you like.

Frying Rice Sticks

This is perhaps the most entertaining part of the recipe. Almost like a fun science experiment. But do be careful, because very hot oil is involved in making the magic happen. You may also want to have an apron handy. See the video below for a short demonstration.

You are currently entering the splatter zone.

Start with a package of thin rice sticks. You should be able to find them at your local grocery store, but they can also be purchased online if you can’t find them.

To puff them up for the sesame soy chopped salad, heat up oil about 1 to 2 inches deep in a pan. Drop in a handful of the rice sticks and watch as they magically puff up before your eyes. It should happen in about 5 to 7 seconds if the oil is at the right temperature.

If some of the top layer hasn’t fully cooked, then use tongs to flip it over for a few seconds. Then grab it all and pull it out of the oil, letting it drain out over the pan. Place the puffed rice on a paper towel-lined plate and cook another batch until you have enough for the whole salad.

Make a Meal of Sesame Soy Chopped Salad

For the most part, this is a meal in and of itself. Just toss together the salad or let everyone assemble it themselves based on their own dietary needs or wants. That is usually one of the best features of serving a salad – letting everybody add in what they want.

But you can embellish with a few sides to add even more food to the table.

For sides, I recommend any of the following:

• Semi Spicy Sugar Snap Peas
• Ramen in Homemade Chicken Stock
• Bao Buns
• Sauteed Green Beans

Whether served alone or with some delicious sides, the colors, flavors, and textures of this sesame soy chopped salad are sure to delight.

How did yours turn out?

I’d love to hear when you try out this sesame-soy chopped salad with chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sesame Soy Chopped Salad with Chicken

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Color and flavor abound in this sesame soy chopped salad with chicken that comes together with tons of crunchy texture

Ingredients

• 1/4 cup soy sauce

• 3 tablespoons brown sugar

• 1 tablespoon rice wine vinegar

• 1 tablespoon sesame oil

• 1/4 teaspoon dried ground ginger

• 1/8 package of thin rice strings

• Vegetable oil for frying the rice strings

• 4 cups roughly chopped romaine

• 2 cups roughly chopped red cabbage

• 2 cups roughly chopped green cabbage

• 2 to 3 cups cooked shredded chicken

• 1 cup shredded carrot

• 1/2 cup toasted sliced almonds

• 1/2 cup mandarin orange slices

• 1/2 cup sliced green onion

• 2 tablespoons toasted sesame seeds (optional)

Directions

• Whisk together the soy sauce, brown sugar, vinegar, sesame oil, and dried ginger in a small bowl to make the dressing
• Heat oil in a pan about 1 to 2 inches deep over medium-high heat
• Add in a handful of rice sticks and let them cook for about 7 seconds until fully puffed, flipping if necessary
• Remove the puffed rice sticks from the oil, let them drip extra oil back into the pan, and then place them on a paper towel-lined plate
• Repeat steps 3-4 until you have enough puffed rice for the whole salad
• Combine all remaining ingredients in a large bowl, add in the puffed rice sticks, and pour the whisked dressing over the salad
• Toss the ingredients until well-mixed and serve

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The post Sesame Soy Chopped Salad with Chicken appeared first on Do You Roux?.

Butternut squash season is in full swing. So what better time to make a fall-themed recipe that features this fun gourd? Grab a big old spoon and scoop yourself some of this roasted butternut squash soup.

A while back I bought a whole batch of Williams Sonoma e-cookbooks. One of their series is the 365 recipe series where they have one recipe for every day of the year related to the general book topic. In their Soup of the Day book of the 365 series, the October 22nd recipe caught my attention.

It was a pretty basic squash soup recipe. It seemed like a good starting point. But I wanted a little bit more than what their recipe showed.

So, I souped up this recipe and added a little more complexity to the dish. More herbs, more flavor. And some notes on garnishing the soup to really bring it to its full potential.

Making a Pureed Soup

Start off by roasting the squash alongside some other aromatics like garlic and onion. Then saute a bunch of herbs and spices in butter. The aromas wafting through your house will be mouthwatering.

Combine everything from the roasting pan with the sauteed herbs and spices. Then pour in some stock and bring it to a boil. Let everything simmer together for a bit. We want everything to be fully cooked so that it will blend up easier in the next step.

When everything has had time to cook together, it is time to puree.

For the smoothest soup possible, I recommend using a very powerful blender. Though I admittedly own 3 different blenders, I used the Vitamix to tackle this soup. In my experience, most stick blenders will not have enough power to make a super smooth soup. Also, make sure to blend your soup in batches so that you don’t overload the blender and create a mess.

Top and Serve Butternut Squash Soup

Though this soup is delicious all on its own, you can take it to the next level with some toppings.

After serving the soup into individual bowls, drizzle a little brown butter sage sauce or heavy whipping cream over the top. Or do like I did and add both into the same bowl.

Then add some shaved parmesan and toasted walnuts to the top of the soup. And if you’d like, gently place a few small sage leaves or sprigs of thyme on top for a fresh look.

To serve alongside your tasty soup, try making a simple grilled cheese sandwich with a sourdough loaf and some sharp cheddar cheese. Or serve it with some homemade rolls.

How did yours turn out?

I’d love to hear when you try out this roasted butternut squash soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Silky Roasted Butternut Squash Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

20

minutes

This silky smooth roasted butternut squash soup features one of fall’s favorite gourds and a lot of herbs and spices to taste the season in a bowl

Ingredients

• 1 butternut squash (2.5 to 3 lbs)

• 1 large carrot

• 1 small white onion

• 8 cloves garlic

• 1/4 cup olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 stalks celery

• 1 spring fresh rosemary (1 teaspoon minced)

• 3 sage leaves

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon minced ginger

• 4 tablespoons salted butter

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 3 to 4 cups vegetable (or chicken) stock

• For garnish: heavy whipping cream, brown butter sage sauce, toasted walnuts, shaved parmesan

Directions

• Preheat the oven to 400°F (205°C)
• Peel and cube the squash into 1/2-inch pieces, chop the carrot into 1-inch sections, chop the onion to 1/2-inch pieces, and peel the garlic
• Spread the squash, carrot, onion, and garlic onto a parchment-lined baking sheet, drizzle it with olive oil, sprinkle with salt and pepper, and put it in the center rack of the oven
• Roast for about 30 minutes until the squash is fork-tender
• While the squash is roasting, chop the celery, rosemary, sage, thyme, and ginger
• When the squash has finished roasting, melt the butter in a large pot over medium heat
• Add the celery, rosemary, sage, thyme, ginger, cloves, and nutmeg to the butter and saute for 3 to 5 minutes until the celery begins to soften
• Add the roasted squash, carrot, onion, and garlic to the pot along with the vegetable stock
• Turn the heat to medium-high, bringing the pot to a boil, then turn the heat down to medium and let it simmer for 10 minutes
• Blend the soup in batches in a blender on high power until completely smooth
• Return the blended soup to the pot over medium heat until it begins to simmer, stirring occasionally
• Serve the soup in bowls and garnish as desired

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The post Silky Smooth Roasted Butternut Squash Soup appeared first on Do You Roux?.

I may or may not have originally set out to make a pilaf. My original inspiration was this Rice-A-Roni copycat recipe. And then it didn’t go exactly as planned and I turned it into a wild rice soup recipe. I initially added too much liquid into the pot to cook the rice. But don’t hold it against the recipe I linked if you want to try it. I was not following it exactly as I was trying to make my own thing. When I realized I’d added too much and wouldn’t be able to cook the excess off without turning the rice to mush, I decided to pivot.

And it really worked out better than I could have imagined. Especially since my wife really likes wild rice soup. She typically prefers chicken and wild rice soup, but I didn’t have any chicken on hand at the time. I know, poor pantry planning. But more on the chicken later. Plus, it gave us a good meatless Monday meal.

That is one of the reasons that I love cooking so much. It isn’t an exact science. You can easily adapt, modify, or change most things during the process. I don’t get it right every time, and I definitely don’t get it right the first time a whole lot. But you learn.

Just recognize that most dishes are not too late to salvage with the right know-how.

General Wild Rice Soup Recipe

The basic steps for this soup are sautéing the shallot and garlic in butter, then adding carrots and celery while stirring for a few minutes. Add in the rice and let cook for a few more minutes and then cover it with chicken stock and a few herbs. Let it cook covered, then uncovered, and then stir in some cream and parmesan when the rice is almost finished cooking. That’s it.

It takes a little bit longer in practice, but a lot of the cooking time takes little actual effort. While the lid is on you don’t even have to stir at all. It just takes some time to slowly simmer and let the rice and chicken stock do their thing.

The key is to cook the rice through without over-cooking to where the rice is mushy. It’s just an uncomfortable texture to be eating mushy rice or rice that is still a bit too hard and crunches when you bite down. It is a balancing effort. But luckily there is a decently wide window of time where the rice will be cooked to perfection.

Making it Your Own

For a good wild rice soup recipe, you need to start it off with some quality rice. I wholeheartedly endorse the Lundberg wild rice blend but recognize that you may have a different wild rice mix you prefer. I will note that I prefer a blend of wild rice with other rice. The one I linked has wild, brown, red, and black rice varieties. This helps round out the profile of the dish and makes it less one-note.

One of the other most important ingredients is the chicken stock. You can make your own homemade chicken stock, but it isn’t necessary for this meal. I think enough other ingredients are added so that you aren’t having just straight broth where that homemade flavor would add so much more – like chicken noodle soup.

Now, like I usually say, this recipe is not written in stone. It is up for adaptation based on your needs. As I said before, you could easily add chicken to the soup. Have one to two cups of shredded or cubed cooked chicken ready to add along with the cream and parmesan toward the end of cooking. The same can be done with sauteed sliced mushrooms for another twist on the recipe.

If you don’t happen to have a shallot on hand, then it can easily be replaced with about half a cup of finely chopped onion. And if you are looking to punch up the flavor of the chicken stock, add 1/2 teaspoon of roasted garlic Better than Bouillon to the pan along with the stock and herbs.

Speaking of herbs, you can swap some out or add more in. Or you could change from carrots and celery to a mix of other vegetables as a base. Let me know how you mix things up with this wild rice soup in the comments.

Creamy Parmesan Wild Rice Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

30

minutes

Creamy wild rice soup with deep flavor and notes of garlic, parmesan, and thyme

Ingredients

• 2 cloves garlic

• 1 large shallot

• 1 large carrot

• 2 stalks of celery

• 4 tablespoons butter

• 1 and 1/2 cups wild rice blend

• 6 cups chicken stock

• 1/2 teaspoon dried sage

• 1/2 tablespoon fresh thyme leaves

• 1/2 cup heavy whipping cream

• 1 and 1/2 cups parmesan cheese

• 2 tablespoons chopped parsley

Directions

• Mince the garlic and finely chop the shallot, carrot, and celery
• Melt the butter in a large pan over medium heat
• Add the garlic and shallot to the pan and sauté for 3 to 5 minutes until shallot begins to turn translucent
• Stir the carrot and celery into the pan and cook for 5 minutes
• Pour the rice into the pan, stir to coat it in butter, and cook for 5 minutes while stirring
• Add the chicken stock, sage, and thyme to the pan, turn the heat to medium-high, and bring it to a boil
• Turn the heat to low, cover the pan with a lid, and simmer for 35 minutes
• Remove the lid and cook for 15 more minutes, stirring occasionally
• Stir in the cream and parmesan and cook for about 15 more minutes, until the rice is tender but not mushy
• Serve the soup in bowls and sprinkle with parsley to garnish

The post Creamy Parmesan Wild Rice Soup Recipe appeared first on Do You Roux?.

This soup has a personality. Garbanzo lemon orzo soup is bright and happy and reminds me of springtime and warmer weather. I think these attributes come from the fresh ingredients, the broth base, acidic lemons, and no cream. You can make this on one of the cold, dark winter days to remind you of springtime, or make it during the spring as a joyful celebration of the season.

I found the original inspiration for this recipe because I had bought more lemons than I needed for a different dish. With extra lemons, I needed to use them before going bad. I could juice them and freeze the juice for later, but I wanted to use them fresh. So I started digging and ended up finding this vegan lemon chickpea orzo soup recipe.

That recipe is amazing in and of itself, but I always like to tinker and change things. For this one especially, felt like I wanted a creamier soup and something a little less broth-based. Without the creaminess, the soup is almost like a little variation on chicken noodle soup. And I tried it with heavy whipping cream. But that made the soup seem to lose its bright, airy qualities.

Temper-amental

More internet digging brought me to a traditional Sephardic Jewish cuisine method that could help with this dish. This method found its way into Greek, Arab, Turkish, Balkan, and Italian cooking. By mixing together lemon juice and eggs you make a sauce that can be used to thicken soups and stews. It is most famously known as avgolemono from Greek cuisine.

This method takes a little extra effort. You have to slowly temper the egg-lemon mixture using some of the hot broth. You don’t want scrambled egg soup. But when done correctly you can get a silky smooth creaminess to your soup that doesn’t rely on cream or milk that tends to weigh a soup down. Perfect for this bright broth-based soup.

After whisking together the eggs and lemon juice, ladle out some of the broth that has been cooking on the stove. Slowly (very slowly) start drizzling some of the hot broth into the egg-lemon mixture while constantly whisking. Whisk, whisk, whisk away while drizzling. You’ll repeat again with even more broth. And after, you should have tempered the eggs to warm them up without scrambling them. It’s a similar process to making a lot of different custards.

You’ll want to have this ready just before the orzo pasta has cooked in the broth. Then you can remove the soup from heat and slowly drizzle in the tempered egg mixture while stirring the soup. It will all come together into creamy deliciousness.

Options for Lemon Orzo Soup

Like most of my recipes, you can easily mix things up to put your own spin on it. Add, remove, substitute.

• Broth – any kind of broth can be used for this recipe, you can even make some homemade broth for the occasion. My tried and true go-to broth is always chicken broth, but I made this one with a large batch of turkey broth I had made at home after Thanksgiving.
• Protein – The garbanzo beans add a great source of protein, but you can add to it or substitute it for any other kind you are feeling or have on hand. Typically I will add either shredded chicken or turkey in with this if I have some on hand.
• Starch – Orzo pasta can easily be changed out with rice for this recipe. Rice will take a bit longer to cook in the broth, so just make sure to simmer the broth until the rice is done cooking – but don’t let it get soft and mushy.
• Herbs – Any herbs can be introduced to this recipe. When the recipe calls for adding in rosemary, bay leaf, and thyme, try your own individual mix of herbs instead.

Lemon Orzo Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Moderate

Servings

10

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Garbanzo lemon orzo soup is a bright and happy reminder of springtime and warmer weather with fresh ingredients, broth base, and lemons.

Ingredients

• 3 medium carrots

• 3 medium celery

• 1 medium onion

• 5 cloves garlic

• 2 tablespoons olive oil

• 9 cups vegetable or chicken stock

• 2 sprigs rosemary

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 tablespoon salt

• 1/4 teaspoon black pepper

• 2 cans (15oz) garbanzo beans

• 1 and 1/2 cups orzo pasta

• 1/2 cup fresh lemon juice (about 3 lemons) 

• 4 eggs

• (Optional) 3 handfuls of spinach

Directions

• Slice the carrots and celery to about 1/8″ thick, mince the garlic, and chop the onion.
• Add olive oil to a large stockpot over medium heat, then mix in carrots, celery, garlic, and onion. Sauté for 5 minutes, stirring occasionally.
• Pour in the broth and then add rosemary, bay leaf, thyme, salt, and pepper. Drain the garbanzo beans and stir them into the broth.
• Turn the heat up to medium-high and wait for the broth to heat to a simmer.
• Add in the orzo pasta, turn heat down to medium, and stir occasionally until the orzo is cooked – about 15 minutes.
• While pasta is cooking, whisk together eggs and lemon juice in a medium-sized bowl. Ladle out about a cup of broth from the stockpot, then ever so slowly drizzle the broth into the lemon-egg mixture while constantly whisking. When the first cup is done, repeat with a second cup of broth.
• Once the pasta is done cooking, remove the pot from the heat and then very slowly drizzle the heated lemon-egg-broth mixture into the soup while constantly stirring. If the soup is too hot and it is immediately cooking the eggs (looking kind of like scrambled eggs), then stop pouring and wait a few minutes for the soup to cool and try again.
• If desired, stir the spinach into the soup until it begins to wilt, then serve it hot and fresh.

Notes

• If left to sit, the orzo tends to soak up the broth mixture – so eat it soon after cooking or try freezing it in pint containers for later

The post Garbanzo Lemon Orzo Soup appeared first on Do You Roux?.

I am, admittedly, not the best at getting enough vegetables. I even bought a book called Vegetable Literacy to try and help me out. It goes very in-depth on vegetables, breaking them into families and how they are related and can be used together along with a heap of recipes. For some reason, it doesn’t say ‘just make glazed carrots by covering them in a heap of honey and spices.’

At one point my wife and I tried growing carrots in the garden. It didn’t end up working out. I usually do a fair amount of research for everything, but did not look into growing carrots at all. They ended up being all leafy greens, and zero carrot underneath. Just tiny little orange carrot marbles…

Carrots tend to be rather sweet with that crisp and satisfying crunch if you bite in raw. They are an easy healthy snack – especially when sliced into munchable carrot sticks. The trick when cooking is not to overcook them to an unpleasant mushy state. But their natural sweetness lends itself well to making glazed carrots.

It is also easy and cheap to buy a huge bag of them and keep them in the fridge where they stay fresh for quite a while. So it is convenient to keep them on hand. It’s great to stock both carrots and celery to use as aromatics for a variety of recipes.

Fun fact – carrots come in a rainbow of colors, not just orange. You can also find purple, black, red, white, and yellow varieties of carrots. They’re fun and can easily be used in this recipe for a different pop of color. But be warned that sometimes the purple carrots can edge toward brown when cooked.

Carrot Prep Before Glazing

You can peel or not peel your carrots, whatever you prefer. However, if you do not peel the carrots, then make sure to properly scrub them before cooking. This warm-spiced mix of savory and sweet glazed carrots make a great side dish to a variety of entrees.

Some carrots at the store can be behemoths. If you have very large or thick carrots, you will want to cut them into 1/4 to 1/2 inch slices for easier cooking. For photographing this recipe I used a smaller amount of carrots and scaled back the recipe a bit. Even though they are full-size carrots, they were on the smaller side with all of them being 1/2 inch or less in diameter.

Adapted mainly from a recipe found on the Cookie Rookie.

Glazed Carrots with Honey and Ginger

Recipe by Marc PetersonCourse: SidesDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Sweet, tender and spiced to perfection, these glazed carrots are a perfect side dish

Ingredients

• 4 tablespoons butter

• 1/4 cup honey

• 1 tablespoon brown sugar

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon garlic powder

• 1 cup vegetable broth (can substitute chicken broth)

• 2 pounds of carrots

• 2 tablespoons chopped fresh parsley

Directions

• Wash the carrots and chop off any greens, peel carrots if you prefer
• Add the first 10 ingredients to a large frying pan and turn to medium heat
• Melt the butter and whisk everything together until fully incorporated
• Add the carrots to the pan and rotate around in the pan until cooked and the glaze has thickened, about 15 minutes
• Remove the carrots from heat, garnish with chopped parsley, and pour any glaze left in the pan on top

The post Glazed Carrots with Honey and Ginger appeared first on Do You Roux?.