Coconut Carrot Soup

Coconut Carrot Soup is not something you would typically think to make without some prompting. But – It’s AWESOME!

The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you’d typically have.

Because the Coconut-Carrot soup is getting blended – you don’t have to spend a lot of time chopping everything perfectly.

This is a serious, rough chop kind of soup.

Like I said – It’s awesome. 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Carrot Soup
Print Recipe
Coconut Carrot Soup is not something you would typically think to make without some prompting. But - It's Awesome! The coconut milk makes it silky smooth, the honey adds a little sweetness and the orange/cumin flavor combo makes it different than any other soup you'd typically have. And because it's all getting blended, you don't have to spend a lot of time chopping everything perfectly. This is a serious, rough chop kind of soup.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Heat your pot with a bit of oil
  2. Add all chopped veggies, spices & thyme Remember - 1. don't spend a lot of time chopping. This will get blended anyway! 2. Cumin can be strong, so go easy on that one. You can always add more later.
  3. Let cook 3-5min on medium-high heat, stirring occasionally.
  4. Add honey and let it caramelize a bit with the veggies (3-4 minutes)
  5. Add orange juice and let cook 2-3 minutes.
  6. Add vegetable stock & cook until carrots are very soft, stirring occasionally & seasoning with salt & pepper.
  7. Once veggies are soft, add 1 cup of coconut milk let cook for 5 more min.
  8. Use a blender or stick blender to emulsify soup.
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container.

This is a great soup to make ahead and freeze in portions for a busy day in a the weeks to come.

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Seared Bass with Brown Butter, Roasted Grapes & Capers

This dish uses the Searing Method.

This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it.

The seared bass melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance.

In fact…you should dance. And drink wine and laugh with your family while you eat this meal. It’s divine.

You might be thinking….Roasted grapes!? What the hell?

I’m telling you…It’s AMAZING!

By throwing the grapes in your hot pan, you blister the skin and deepen their sweetness. It’s a perfect pairing to the sweet bass flavor.

Since the sauce is made in the same pan, you won’t even have dishes to clean at the end of it all!

And if you re not a fish fan, this sauce is also delicious on some seared chicken as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other recipes that use Searing too!

Seared Bass with Brown Butter, Roasted Grapes & Capers
Print Recipe
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won't even have dishes to clean at the end of it all!
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Seared Bass with Brown Butter, Roasted Grapes & Capers
Print Recipe
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won't even have dishes to clean at the end of it all!
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Ingredients
Servings: people
Instructions
  1. Dry the skin of your fish with a paper or cloth towel. Then, season the fish with salt & pepper on the flesh side only. This will keep it dry and help with the browning later.
  2. Add oil to your pan and turn the heat on high to get it smoking hot.
  3. Once your oil begins to smoke, add your fish skin side down.
  4. Using a spatula or your fingers, GENTLY press the fish against the pan. Pressing and releasing every 2-3 seconds until the flesh begins to relax. The fish will automatically curl and tense when it hits the pan. By gently pressing on the skin, this will aide it in making contact with the pan and browning until it's naturally ready to relax.
  5. Turn heat down to medium high and let cook 2-3 minutes.
  6. Add butter & thyme
  7. Using a spoon, baste the fish with the butter as it begins to brown and bubble. Do this until the skins flesh is no longer translucent. Remove fish from pan.
  8. Add the grapes to the pan and let cook 1 minute.
  9. Add all the other ingredients & season with salt & pepper.
  10. Remove the thyme sprigs and spoon the sauce over the fish to enjoy!
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Velvety Leek & Potato Soup

Leek & Potato Soup is one of the most comforting soups for me. It’s velvety, warming & leaves me feeling really cozy.

Oh – and it’s SO simple!

With only 7 ingredients this Leek & Potato Soup it’s extremely affordable and it’s great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

This recipe utilizes the One Pot Meal – Flavor Building Method.

We explain it all in depth on our monthly blog series!

Be sure to click “Quickstart Guide” when you sign up!

 

For other One Pot Meals and soups, be sure to check our these recipes!

 

Potato Leek Soup

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Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Potato Leek Soup

Print Recipe

Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Ingredients


Servings: people

Instructions
  1. Clean and chop leaks and potatoes.
    There is no need to peel the potatoes if you have ones with thin skin.

  2. Chop garlic & pull thyme leaves

  3. In a large stock pot, warm 2T butter and 1/4 olive oil together.

  4. Add leeks & garlic and season with salt & pepper. Cook until soft and slightly browned. About 10 minutes.

  5. Add potatoes & thyme and season again with more salt & pepper.
    Saute everything together for another 10 minutes until very soft and browned.

    Most of your cooking of the soup will be at this stage. Sauteing the ingredients together in this way will build and deepen flavor.

  6. Add vegetable stock and finish cooking potatoes until falling apart soft. Season again with salt & pepper and taste.

  7. Add 1 cup milk and 2 T butter and cook for 5 minutes.

  8. Blend in a blender or with a stick (immersion) blender. Give the soup a final taste and season if necessary.

    Enjoy!

Recipe Notes

Be sure to season at every step and taste as you go!

Because this recipe has potato and dairy, it will absorb the salt more readily and require a bit more salt than other soups.

Choosing your potato: Yukon Gold potatoes have great flavor, which is why I've selected them for this recipe. However, DO NOT go crazy searching for them if they're not right in front of you at the market. You can choose any thin skinned potato and it will work well.

I recommend not getting thick skinned potatoes for two reasons.

1) The are not as flavorful

2) You'll have the extra step of peeling them

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Winter Squash Soup

Winter squash Soup

Getting a variety of Winter squash in the Fall months is my favorite! Winter squash keep outside the fridge for what seems like ever and are so great for adding some depth and warmth to any dish.

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another week’s meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Rough chop onions & garlic & set aside
  2. Rough chop squash & set aside
  3. Brown 1 stick of butter at the bottom of a stock/soup pot
  4. One butter is browned, add onions & garlic and season with salt & pepper. Let brown lightly.
  5. Add squash, sage, thyme & maple syrup and stir. Reseason.
  6. Let vegetables cook and soften slightly. Then, add your liquid (chicken/veggie stock or water).
  7. Allow the soup to simmer as the squash softens, about 15-20 minutes. Stir occasionally.
  8. Add milk and let cook for 5 minutes more.
  9. Blend soup in blender or food processor. Fee free to add more stock at this point if the soup is too thick. Once blended the soup can be strained through a fine mesh strainer if you'd like.
  10. Re-season & enjoy!
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container)
  • Brown Butter can also be done ahead and stored in a mason jar or other air tight container - I actually love making a giant batch of brown butter and storing it in my fridge. It's a great flavor boost in so many recipes.
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Lemon Chicken

  • Using the BRAISING method, this is the perfect one pot meal.

It requires minimal prep and cooks without needing much attention. That means it’s great for a week night or a busy day with your kids. It’s also a meal that can be adjusted to be made in a Crockpot or Instapot.

I used to make this recipe for family meal when I worked for David Burke in his UES restaurants. It was always a hit and a welcomed variation from the mundane, slapped together meals we were used to scarfing down as busy cooks.

This recipe was nicknamed “Long Island Chicken” because it’s a riff off of  the Lemon Chicken my grandma used to make me as a kid. I don’t have many childhood dishes, but this is definitely one of them.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Coat chicken in Paprika, salt & pepper
  2. Sear off in a hot pan to brown (Remember that you need high heat to sear. You can turn it down once the chicken goes in the pan. Spices will brown quickly, but don't worry about burning.)
  3. Removed seared chicken & set aside.
  4. Add onion, garlic, pepper, thyme & cook until lightly browned. Feel free to add a little oil if you need to.
  5. Add lemons, juice and halves pieces. Throw it all in there! 🙂
  6. Add chicken back into pot & add stock until ¾ of the way up the chicken
  7. Add butter & simmer on low until chicken is cooked through
  8. Finish with Kale and chopped parsley at the very end and cook 3-4 minutes.
Recipe Notes

Items that can be prepped ahead:

  • Cut veggies and herbs
  • half and juice lemons

Pro Tip: When storing prepped veggies, store them based on the stage that they are added in the recipe. If you are adding a bunch of veggies together in 1 step, they can be stored together.

  • store onion/garlic/peppers/thyme together
  • halve and squeeze you lemons into a container and save for cook time. Then you just need to dump and move on.

 

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Roasted Chicken with Root Veggies

Roasted Chicken with Root Veggies
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This will be your go to dinner recipe. MINIMAL prep & so delicious. You can also use whatever veggies you like, the mentioned are just ideas.
Servings
6 people
Servings
6 people
Roasted Chicken with Root Veggies
Print Recipe
This will be your go to dinner recipe. MINIMAL prep & so delicious. You can also use whatever veggies you like, the mentioned are just ideas.
Servings
6 people
Servings
6 people
Ingredients
  • 1 Whole chicken
  • 2 Lemons
  • 1-2 heads garlic cut lengthwise
  • 1 Onion cut in 4
  • 1/4 bunch Thyme
  • 1/4 bottle White wine
  • Turnips no quantity is mentioned because you can put as many or as little as can fit in your pan
  • Sweet Potatoes no quantity is mentioned because you can put as many or as little as can fit in your pan
  • Carrots no quantity is mentioned because you can put as many or as little as can fit in your pan
Servings: people
Instructions
  1. Preheat your oven to 450
  2. Dry skin of chicken with a paper towel & season liberally with salt & pepper
  3. Stuff chicken with chopped onion, garlic, thyme & 1 lemon
  4. Chop veggies (cut them large; be sure they are around the same size)
  5. Season veggies liberally with salt & pepper and add to a roasting pan
  6. Place chicken on roasting pan & pour a small amount of white wine (or beer) at the bottom of the pan (approx. ½-1 cup, just eyeball it)
  7. Cook chicken in the oven until the flesh is firm & skin is brown. (approx. 40min) If the skin is browning too fast, you can cover the chicken with some foil to stop the browning, while it continues to cook.
Recipe Notes

Remember: Your meat must rest before cutting.  Let the chicken sit on your countertop for at least 15min before cutting into it!

How do you know when your chicken is done? The juices should run clear. Take your knife and cut the chicken between the thigh and breast.  You won’t be cutting through meat, but mostly breaking the skin between the dark and light meat of the bird.  If the juices run clear, the chicken is cooked.  If the juice is still pink, keep it in the oven for another 10-15min.

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