Bountiful Bowls

WARM UP THIS WINTER WITH SCRUMPTIOUS SOUPS & STEWS

BY JENNIFER BAJSEL

SOUTHWEST PORK STEW

SERVINGS: 10 | PREP: 20 MIN. | COOK: 4 HRS. 30 MIN. | TOTAL: 4 HRS. 50 MIN.

INGREDIENTS: 6-8 tomatillo, peeled and washed | 1-2 jalapeño | 1 whitcilantro, chopped & divided | 4 Tbsp. extra virgin olive oil, divided | 2 pork tenderloin | 2 garlic cloves, minced | 4 cups chicken stock | 2 Tbsp. cornstarch | 1 can Rotel tomatoes & green chili | 1 can sweet corn, drained | 1 can black beans, drained & rinsed | 3 Tbsp. ground cumin | 2 Tbsp. ground coriander | 2 Tbsp. kosher salt | 2 tsp. black pepper

DIRECTIONS: PREHEAT oven to 350o. PLACE peeled tomatillos, 1⁄2 diced white onion, and jalapeño on a parchment- lined baking sheet. DRIZZLE with 2 Tbsp. olive oil. ROAST for 15-20 minutes until soft and slightly browned. REMOVE salsa verde ingredients from the oven. LET cool. DICE pork tenderloin into large pieces like stew meat. HEAT a large frying pan over high heat. ADD 2 Tbsp. olive oil to the pan. SPRINKLE pork tenderloin with salt and pepper and brown in batches. SET aside. ADD the remaining onion, garlic, browned pork tenderloin, Rotel, sweet corn, and black beans in a slow cooker. MIX cornstarch with 1 cup of stock in a separate glass. POUR the stock and cornstarch mixture into the slow cooker. SEASON with cumin, coriander, salt & pepper. COOK on high for 4 1⁄2 hours until pork is tender. REMOVE the stem and seeds from the jalapeño. PLACE the onion, jalapeño, and tomatillos with juice into a blender. CHOP cilantro and add 1⁄2 of cilantro to the blender and blend until smooth. STIR in the salsa verde when the pork is tender and adjust the seasoning to taste. STIR in the remaining cilantro. SERVE with sour cream and fresh jalapeños (optional).

TIPS & TRICKS: You can make stew in less time using an Instant Pot or pressure cooker. Follow the same instructions but adjust the cooking time to 45 minutes under pressure.

PUMPKIN COCONUT CURRY

SERVINGS: 4 | PREP: 15 MIN. | COOK: 20 MIN. | TOTAL: 35 MIN.

INGREDIENTS: 1 Tbsp. extra virgin olive oil | 1⁄2 medium sweet onion, diced | 2 garlic cloves, minced | 2 Tbsp. Thai curry paste | 1 small pumpkin (or butternut squash) | 1 14 oz. can coconut milk | 3 cups vegetable stock | 2 tsp. fish sauce | 1 Tbsp. Thai basil, chopped | 1⁄2 tsp. kosher salt | 1⁄4 tsp. black pepper

DIRECTIONS: HEAT olive oil in a medium sauce pot over medium heat. DICE onion and garlic. SAUTE in olive oil until softened. ADD Thai curry paste. PEEL, dice, and de-seed pumpkin. Add pumpkin to onions and garlic. SHAKE can and then add coconut milk and vegetable stock to the pot. ADD fish sauce, Thai basil, salt & pepper. LET simmer for 20 minutes until the pumpkin is softened. REMOVE from heat. BLEND using an immersion blender or countertop blender. PLACE back on the stove to keep warm. ADD more vegetable stock to make it thinner if desired.

TIPS & TRICKS: Only blend half of the soup if you want a chunky curry. You can also use it as a sauce over rice or vegetables.

BORSCHT

SERVINGS: 10 | PREP: 20 MIN. | COOK: 30 MIN. | TOTAL: 50 MIN.

INGREDIENTS: 1⁄2 medium yellow onion. diced | 1 carrot, diced | 2 celery stalks, diced | 3 beets, peeled & diced | 2 cups green cabbage, chopped | 4 gold potatoes, diced | 2 Tbsp. extra virgin olive oil | 6 cups chicken stock | 1 bay leaf | 3 Tbsp. white vinegar | 1 Tbsp. fresh dill, minced | 1 Tbsp. kosher salt | 1 tsp. black pepper

DIRECTIONS: DICE onion, carrot, and celery. PEEL and dice gold potatoes and beets. PLACE potatoes in a bowl of cold water until ready to use. CHOP cabbage. HEAT olive oil in a large stock pot over medium heat. ADD onion, carrots, and celery and saute until softened. ADD beets and cabbage. ADD stock. BRING to a boil and let simmer for 10 minutes. ADD potatoes, bay leaf, vinegar, dill, and seasoning. BRING back to a boil and let simmer for another 15 minutes until beets and potatoes are cooked through but not mushy. REMOVE bay leaf and serve.

TIPS & TRICKS:

This is a brothy vegetable soup. For a thicker soup, puree half or more of the mixture and add back into the broth.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL