Mom to two adorable little ones, and lover of clean, wholesome ingredients, recipe developer Erin Williams of Kitchen of Eatin’ celebrates her cultural roots with a healthy twist on a traditional Jewish staple.
Course: Main Dish
Cock-A-Leekie Soup
Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Cock-A-Leekie soup. Read the full post here for more on this traditional Scottish dish and other tasty cultural treats.
Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
| Servings | Prep Time |
| 4 bowls | 30 minutes |
| Cook Time |
| 12 hours and 40 minutes |
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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
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Ingredients
Chicken Stock
Soup
- 6 cups chicken stock
- 4 cups cooked chicken, chopped
- 2 leeks
- 1 tsp brown sugar
- 1 sprig thyme
- 1 bay leaf
- salt and pepper (to taste)
- 2 cups water
- 1/2 cup cooked barley or rice
- parsley
Servings: bowls
Units:
Instructions
- In a slow cooker, combine the chicken bones and carcass with one tablespoon of apple cider vinegar. Then add enough water to cover the chicken bones.
- Set your slower cooker on high for 1 hour, then reduce heat to low and cook overnight.
- When the stock is ready, remove the bones and transfer 6 cups of the broth to a medium-sized sauce pan. Freeze the extra stock for later soup-making endeavors.
- Add in the chopped chicken, leeks, brown sugar, thyme, bay leaf, salt, pepper and 2 cups water.
- Bring to a boil and then let simmer for 30 minutes.
- Stir in the cooked barley (or rice), and simmer, covered, for another 10 minutes. Add water as needed.
- Ladle soup into bowls and garnish with parsley.
- *Note: There is no wrong way to make this soup. Like a lot of Scottish cooking, it's about making do with what you have. While the basis of the soup is always chicken stock, chicken and leeks, the rest is up to taste. Some choose to add carrot or celery, and others prefer potato in place of the rice.
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Raviole
Ingredients
- 1 cup sifted wheat flour
- 1 egg
- 1 tsp salt
- 6 tbsp water
- 3 tbsp Greek yogurt
- 1/4 cup grated Comte cheese
- 5 branches parsley
- pinch of salt
Servings: people
Units:
Instructions
- Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
- Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6x7 inch rectangle sheet.
- Make 30 thumbprints on each rectangle.
- Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
- Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
- Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
- Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.
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Pirohy
Instructions
- Prep your potato mixture by cooking a potato and mashing it with butter. Mix flour and egg with enough water to make a soft dough. Knead well on a flat surface.
- Roll out on a floured cutting board or counter until the dough becomes thin.
- Cut the dough into squares.
- Place 1 teaspoon of potato filling on each square. Fold in half to make a triangle. Pinch the edges well to secure the filling inside.
- Drop each triangle into boiling salted water and cook until they rise to the surface. Cook them for five minutes longer.
- Remove from the water and place in a colander. Rinse them with hot water. Drain and pour melted butter over the pirohy and serve (with grated cheese if you want!).
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Udon Noodle Soup
Noodles are a main part of Japanese cuisine. Udon is a thick noodle that can be eaten in a soup or alone. This easy recipe can be added to with any topping you choose!
| Servings | Prep Time |
| 2 people | 30 minutes |
| Cook Time |
| 30 minutes |
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Noodles are a main part of Japanese cuisine. Udon is a thick noodle that can be eaten in a soup or alone. This easy recipe can be added to with any topping you choose!
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Ingredients
- 3 cups dashi
- 2 tbsp mirin
- 1 1/2 tbsp soy sauce
- 1 tsp salt
- 2 packages udon noodle
- bonito flakes
- seaweed
- cucumber
- sesame seeds
- green onion
Servings: people
Units:
Instructions
- To make the soup, bring the dashi to a boil over medium high heat. Once boiling, add mirin, soy sauce and salt. Bring to a boil again and then turn off and set aside.
- Then, boil 3 cups of water and add the udon noodles. Make sure to separate them out while they cook. Once they are separated, remove them from heat and place in a bowl of ice water to prevent them from continuing to cook.
- Place your broth in a bowl and ladle the noodles in slowly. Top your soup with sliced cucumbers, bonito flakes, sesame seeds, seaweed and green onion or anything else you want to add!
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Ramen Noodles with Pork
Ingredients
- 1 pork roast
- 3/4 pound fresh ramen noodles
- 2 scallions
- 1 ear of corn
- 1 eggplant
- 2 tbsp rice vinegar
- 2 tbsp white miso
- 1 1 inch piece of ginger
- 2 tbsp soy sauce
- black seasame seeds, nori for garnish
Servings: people
Units:
Instructions
- Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the eggplant; cut the eggplant into ½-inch-thick rounds. Peel and mince the ginger.
- Remove and discard any netting from the pork; pat dry with paper towels and season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes per side, or until evenly browned. Transfer to a foil-lined sheet pan. Roast the seared pork 10 to 12 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.
- While the pork roasts, wipe out the pan used to sear the pork. Add 2 teaspoons of oil; heat on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. Cook, flipping occasionally, 5 to 7 minutes, or until browned and tender. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.
- While the pork continues to roast, add 2 teaspoons of oil to the pan used to brown the eggplant. Heat on medium until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the corn, soy glaze, vinegar, demi-glace and 2 cups of water; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. Remove from heat. Season with salt and pepper to taste.
- While the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water. Divide between 2 bowls.
- Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Stir any juices from the cutting board into the broth. Divide the finished broth between the 2 bowls of cooked noodles. Top with the browned eggplant and sliced pork. Garnish with the spice blend, green tops of the scallions and microgreens. Enjoy!
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Cacio e Pepe
We're sharing a delicious recipe for the easiest pasta ever, courtesy of our friend Lauren K. Stein of Fresh Made Simple. Learn how to make the traditional Italian dish, Cacio e pepe (which means cheese and pepper in Italian). Make sure you don't skimp on extra cheese!
| Servings | Prep Time |
| 4 servings | 2 minutes |
| Cook Time |
| 15 minutes |
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We're sharing a delicious recipe for the easiest pasta ever, courtesy of our friend Lauren K. Stein of Fresh Made Simple. Learn how to make the traditional Italian dish, Cacio e pepe (which means cheese and pepper in Italian). Make sure you don't skimp on extra cheese!
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Ingredients
- 1/2 box angel hair pasta
- 1 cup reserved pasta water
- 1 1/2 cups pecorino romano cheese
- freshly grated pepper to taste
Servings: servings
Units:
Instructions
- Cook half a box of angel hair pasta, strain it (saving 1 cup of pasta water) and add it back into your pot. Add the pasta water as needed to make the sauce creamy. Add in 1 1/2 cups of Pecorino Romano cheese, tossing with tongs until the cheese melts and the sauce is creamy. Add freshly grated black pepper to taste.
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