Just Soup (& sandwiches & salads) / Solo Sopa

A South Carolina stew in a deeply flavored, light-bodied sauce.

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with lemon.

Classic turkey 'n' dumplings-style stew that is ready to take to the table in just over an hour, thanks to the clever use of leftover turkey and light, fluffy, biscuit-based dumplings.

This simple old fashioned dish with flat and tender dumplings is nothing short of slurpy chicken heaven.

A gluten- free version of the wintertime classic, our chicken and dumplings has a rich, flavorful broth and light, fluffy dumplings.

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 2,000 points when you scan your first receipt! → https://fetch.thld.co/araguseasep Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. ***EASY RECIPE, FEEDS 4-6*** 2 14 oz (400g) cans chickpeas, drained 1 14 oz (400g) can crushed tomatoes 1 4 oz (100g) can diced chiles 1 tablespoon garam masala 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried ginger salt oil vinegar or lemon juice fresh cilantro (optional) Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice. ***HARDER RECIPE, FEEDS 4-6*** 1.5 cups (500g) dried kabuli chana (or other chickpeas) 1 large onion 2-4 fresh chiles 3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes) half a head of garlic 1 large thumb of ginger 5-10 green cardamom pods 2-3 bay leaves 1 teaspoon cumin seeds 1/2 teaspoon of coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 black cardamom pod 1 small piece of cinnamon stick 1/2 teaspoon turmeric tomato paste ground amchoor or lemon juice salt sugar ghee (or of oil) fresh cilantro Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender. Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder. Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer. Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes. Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.

What’s not to like about fried cheese? This mozzarella sticks recipe is ooey, gooey, crunchy and creamy. Serve them with your favorite dipping sauce or take it up a notch with a sprinkle of sugar and coated in honey.

A flavorful potato salad that is creamy, tart, and spicy all in one. This is the one potato salad recipe you need to have.

Make this easy, warming, delicious pork chili recipe with a New Mexico edge for tons of flavor with minimal effort.

Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

Pan pizza is one of the best pizzas, but what if you don't want to wait 8+ hours to eat it? This 1 hour cast iron pan pizza recipe is your answer. Use my code BRIAN15 for 15% off your @FLY BY JING order at https://flybyjing.com/influencer-brian ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 12" CAST IRON PAN: https://kohls.sjv.io/P0N5ze MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 @Adam Ragusea 's cake pan pizza video: https://youtu.be/oII1EbBffY0 My Detroit-style pizza video: https://youtu.be/AEV1owoLdFU My Thin Crust 1 Hour pizza video: https://youtu.be/T57vFsL8eAU --RECIPE*-- *makes 1 12" round or 2 8" square pizzas (see dough recipe for 1 10" round below) ▪180g or 8oz beer, warmed to 90-95F/32-35C ▪10g or 3 1/3tsp instant yeast ▪5g or 1 1/4tsp granulated sugar ▪15g or 1 1/4Tbsp olive oil ▪9g or 1.5tsp salt ▪280g or 2 1/4c bread flour Warm beer in saucepot over low heat. Transfer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball. Cover and ferment at room temp for 15min. Perform a strength building fold as shown @2:06. Cover and ferment at room temp for another 15min. Transfer dough into a well oiled/sprayed 12” cast iron (or split between two 8” square pans). With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min. Preheat oven to 550F/285C with baking stone or steel. Use finger tips to press dough out into the pan the rest of the way. -- SAUCE: ▪28oz/794g can crushed tomatoes ▪100g or 7Tbsp tomato paste ▪20g or 1 2/3Tbsp granulated sugar ▪12g or 2tsp salt ▪2g or 1tsp onion powder ▪2g or 1tsp garlic powder ▪1g or 1tsp dried oregano ▪1g or 1tsp dried basil ▪Pinch of chile flakes Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec. -- THE BUILD ▪250g or 1/2lb full fat mozzarella, shredded ▪Pepperoni (i like Spread 4-5 generous spoonfuls of sauce over the dough followed by 1/2lb or 250g of shredded mozz, then pepperonis (and any other toppings you’d like). Allow to proof on the counter for 10-15min then bake on top of baking steel for 16-18min. -- RECIPE FOR 10" ROUND DOUGH: ▪150g beer, warmed to 90-95F/32-35C ▪8g instant yeast ▪4g granulated sugar ▪13g olive oil ▪8g salt ▪240g bread flour 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #panpizza #pizza #panpizzarecipe CHAPTERS 0:00 Intro 0:26 Mixing and shaping the dough 3:32 The sauce and toppings prep 4:48 Prepping the dough to be topped 5:05 Fly by jing (ad) 6:08 Topping and baking 8:25 Let’s eat this thing **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!