Category Archives: SOUP, STEW, AND CHOWDER RECIPES

CREAMY LEFTOVER TACO MEAT AND VEGGIE SOUP

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For all of you out there who are also definitely into your golden years, like team Carr, you probably can’t eat as much as you could when you were younger. And like us, when you were younger you were undoubtedly a lot more physically active, and those extra calories were required to keep your body fit. But boy, howdy how things change as you pack on a few more years. So, whenever I fix tacos or taco salad for dinner, I invariably have leftover taco meat. Then comes the conundrum. What the heck am I going to do with the leftover taco seasoned ground beef? Of course I could always freeze it. But I have mastered the skill of completely losing sight of what is in my freezer. (Another joyful aspect of aging, I might add.) And because I never think ahead enough to split that lovely 1 pound of lean ground beef into half pound packages when I get back from the store, I am stuck with the whole pound.

So recently, with leftover taco meat staring at me every time I opened the fridge, I decided to make soup. (Always my first thought when faced with leftovers I might add.)

So, then, why not a soup that starts with mirepoix. (Mirepoix being a French cooking technique that uses a combination of diced onion, carrot, and celery, (in a 2:1:1 ratio) as a flavor base for soups, sauces, stocks, and other dishes.) (Actually, I start at least 90% of the soups I make with a mirepoix.)

Then it was a bit of research to see how other cooks solved the problem of leftover taco meat, and this is what I came up with. And we very much enjoyed this warm savory soup with all the trimmings.

So, if you ever have leftover taco meat, be it beef, chicken, or pork, give this recipe a try. Easy to make and perfect for an early Spring meal complete with high wind and driving rain.

Well, that’s it for now. My Spring allergies are in full bloom, so all I really want to do is sit in my comfy chair, with my feet up, and read. And speaking of books, if you have never read the series featuring Maisey Dobbs written by Jacqueline Winspear, I suggest you do so at your earliest convenience. This is my second time through the series, and I am enjoying the stories just as much as the first time. For me reading is my way of staying sane. With all the crazy things happening right now to our country, if I didn’t have a way to tear my thoughts away from the news, I could easily become the Henny Penny of Camano Island. The sky is falling! The sky is falling! Instead of thinking critically and verifying information before jumping to conclusions or spreading panic based on incomplete information. Sometimes, for me, it just takes reading a book or fixing a meal to steer me away from fixating on all the hatred and lack of empathy currently on display. We all need a way to escape the drama. Not that we should bury our heads and ignore what’s happening but learn how to turn it off so that we can still enjoy all the things that are precious to us. Like our family, friends, all the new buds on the trees, daffodils coming up everywhere, good music, fine food, etc. etc.

So, on that happy note, peace and love to all.

1 tsp. extra virgin olive oil

1 c. diced white onion

½ c. finely diced carrot

½ c. finely diced celery

2 garlic cloves, finely minced

2½ c. beef broth

1 c. salsa

1 c. corn

1 can beans, drained and rinsed

tiny pinch powdered jalapeño, opt.

leftover taco meat (any amount)

taco seasoning, if needed

½ pkg. cream cheese, room temp.

Heat the olive oil in a medium sized covered pan. Add the onion, carrot, and celery and cook until the veggies are beginning to soften. Add the garlic and cook for 1 minute.

Add the beef broth, salsa, corn, beans, powdered jalapeño, and leftover taco meat. Bring to a boil, reduce heat, cover and cook for 30 minutes or until the veggies are tender.

Taste and add additional taco seasoning if required.

Cut the cream cheese into small pieces and add to the soup. Stir until it is completely dissolved. Taste again and adjust seasoning.

This soup is great served with grated sharp cheddar cheese, sour cream, sliced green onions, chunks of avocado, and tortilla chips.  

HOT AND SOUR SOUP WITH PAN-FRIED TOFU

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(See picture under Hot and Sour Soup)

It all started with Pan-Fried Tofu. (See recipe and picture below.) And let me just state right from the beginning, I absolutely love tofu. And lest you know nothing of this ancient Asian unfermented soy product, allow me to set you wise!   

In general, tofu provides a substantial serving of protein with fewer calories than red meat sources. Unlike meat-based protein sources, tofu is cholesterol-free, low in saturated fat, and contains all the essential amino acids a body requires. Not only rich in protein, but tofu also contains calcium, manganese, copper, and selenium, though the precise amount of nutrients, vitamins, and minerals found in a given amount of tofu will vary by the brand and firmness you select. Tofu is also relatively low in calories compared to other protein sources. And while it’s higher in fat than some other foods, most of that fat is the heart-healthy polyunsaturated type.

According to the historytimelines.co web site, “Tofu is believed to have originated in China around 2000 BCE. Legend has it that tofu was discovered by a Chinese cook who accidentally curdled soy milk when adding nigari seaweed. This resulted in the creation of tofu, which quickly became a popular protein source in Chinese cuisine.

Tofu made its way to Japan in the 8th century, where it became a staple in Japanese cuisine. Buddhist monks played a significant role in popularizing tofu in Japan, as it was a valuable source of protein in their vegetarian diets. Tofu gained popularity in the Western world during the health food movement of the 1960s. As people became more health-conscious and interested in plant-based diets, tofu became a popular meat substitute. Today, tofu is widely available in supermarkets and is enjoyed by people all over the world.”

All of this just to introduce you to one of my favorite ways to enjoy tofu. And although I already have a recipe for Hot and Sour Soup on this site, I decided to modify my original recipe to include my new recipe for Pan-Fried Tofu. So, take your pick. Recipe 1 from January 28, 2013, or this one. Both are delicious. Especially if you like hot and sour soup. Duh! Which, as it happens, is one of my favorite Asian inspired soups.

So, I’m not going to bore you any more with my deepest and dearest thoughts regarding soup. I’m simply going to leave you to get on with your life.

But before I go, I must once again shout praises to one of my favorite authors – P. G. Wodehouse. He unfortunately can no longer hear me, or anyone else for that matter, but the shouts must still be sent.  

If it is your misfortune to never have read any of his books, you are in for a treat. One of my favorites, if you need a place to start, is entitled Leave it to Psmith.

If there is anything we need more than a light-hearted read right now, I can’t begin to think what that might be. Because it sure isn’t coming from newspapers or what is being posted on Facebook. (Including what I myself post!) So, take your mind off what is happening to our world right now, and dive into a book. And if you want silly, witty, and light-hearted, Mr. Wodehouse was the maestro. His was a distinctive writing style, that blended sparkling humor with a quintessentially British touch. His characters were so endearing you simply wanted to invite them to dinner.  

So, may each of you be like P.G. Be that person who makes those around you happier by every word you speak or write.

Peace and love to all.

5-6 dried shitake mushrooms

boiling water

½ block firm or extra-firm tofu

4-5 T. Tamari or soy sauce, divided

3 T. + 2 tsp. cornstarch, divided

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil

5 c. chicken stock

2 T. dry sherry

6 green onions, chopped, divided

1 T. finely minced fresh ginger

1 T. toasted sesame oil, plus more to drizzle on soup just before serving

1 lean boneless pork chop or one boneless skinless chicken breast, cut into very small pieces

4 button mushrooms, cut into small pieces

1 sm. can bamboo shoots, drained and sliced

¼ to ⅓ c. white wine vinegar (start with ¼ cup)

1 egg, lightly beaten

In a small mixing bowl, cover dried shitake mushrooms with boiling water; set aside.

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes. In a small bowl, gently stir tofu and 2 tablespoons of the Tamari together. Set aside.

In another bowl, whisk 2 tablespoons of the cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan-fry each side for a few more minutes or until browned all over. Remove pan from heat. Set aside.

Pour chicken stock into a medium sized soup pot. Add sherry, about 3/4th of the chopped green onion, ginger, and toasted sesame oil. Bring to a boil, reduce heat and simmer for 20 minutes.

During the time the broth is simmering, mix the cut-up pork or chicken and 2 teaspoons of cornstarch together. Set aside.

After the broth has simmered for 20 minutes, drain the shitake mushrooms, cut them into small pieces discarding any tough bits and the residual water, and add to the broth. Add the pork or chicken pieces, separating the pieces as you drop them into the soup. (The cornstarch will make the meat pieces stick together, so separating them is essential.)

Add sliced button mushrooms, bamboo shoots, and the remaining 2-3 tablespoons of Tamari or soy sauce. Start with the smaller amount of Tamari. Bring broth back to boil, reduce heat and simmer for an additional 3 minutes or until the meat is cooked.

Add fried tofu, a bit more ground black pepper, and vinegar. (Again, start with smaller amount of vinegar and add to taste.)

Add a small amount of water to the remaining 1 tablespoon corn starch and add to the soup. Simmer for about 2 minutes or until broth is slightly thickened.

Drizzle egg in hot soup but do not stir.

Just before serving, taste and adjust seasoning. Ladle into soup bowls. Garnish with the remaining green onion and a drizzle of sesame oil. Serve immediately.

PAN-FRIED TOFU

½ pkg. firm tofu, cut into ¾ -inch cubes

2 T. Tamari or soy sauce

2 T. cornstarch

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil, or more if needed

1 green onion, finely chopped, garnish

1 tsp. sesame seeds, garnish

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes.

In a small bowl, gently stir tofu and Tamari together. Set aside.

In another bowl, whisk cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan fry each side for a few more minutes or until browned all over. Add any of the remaining Tamari.

Garnish with green onion and sesame seeds. Serve immediately.   

CANNELLINI BEAN, SMOKED HAM HOCK, AND NAPA CABBAGE SOUP

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Believe it or not, I haven’t posted a recipe for soup for about 3 weeks.  Now, that has got to be a first, at least for February, which in my estimation should actually be renamed Soupuary! I mean really, if Donald is bent on renaming mountains and bodies of water, why not let Donnie rename some of the months of the year too. Here are my suggestions. And remember, you read it here first!

January – Attackuary in honor of January 6th, 2021, and all the “patriots” who were recently pardoned who were only doing their civic duty by answering the call to action demanding an end to the “big steal”.  

February – as stated above

March – MarchICE in honor of all the great “ICE” men and women.

BTW: U.S. Immigration and Customs Enforcement (ICE) was formed to protect the United States by enforcing immigration laws and investigating crimes. ICE’s mission was to safeguard national security and public safety. However, the mission statement has changed. Past administrations have stated that ICE would mainly focus on criminals. But a key issue to watch is how the term “criminal” is now defined. White House spokeswoman Karoline Leavitt said this week that the administration sees all undocumented immigrants as “criminals”.

April – Apereal for all the fine men and women who respect the ideal that only white people have the intelligence and moxy to make America (uh-MER-uh-kuh) great again.

May – This month name will remain the same. But now defined as (May everyone who has ever questioned the wisdom and foresight of the new administration be smitten with the bird flu that originated in Biden’s basement!)

June – Junior in honor of Donald Jr. And what a great guy he turned out to be! Donald Trump Jr has described his father as “an artist with real estate”. And made the case for the Trump Organization and for his dad, that he was a “genius”. Of course, a month should be named after him! It’s getting harder and harder to get someone to lick your boots!  

July – Julep instead of suggesting, “let them eat cake” as Marie Antoinette is attributed with responding when being told that her subjects had no bread, it would be more appropriate for the current administration to say instead – let them drink Juleps! Since like Marie, our current leader appears to be as oblivious to the poverty rate in our country, especially in some of our southern states, as she was. So, you’ all – drink up. There isn’t anything a good Julep can’t fix! (Except of course, pay the rent or put food on the table for your kids. But then, no problem, the kidlets will get food at school. Oops, no. Sorry, not anymore! Free lunches for children – cancelled!)  

August – Donald will leave the name of this month unchanged. Because the meaning of “august” is respected and impressive. But now in the dictionary there will be a new synonym – worthy of being honored; entitled to honor and respect. adjective. of or befitting a lord. “of august lineage” synonyms: grand, lordly, Donald T.

September – Collapse since September is often referred to as fall, and the collapse or fall of democracy is the end goal of the present administration, it only makes sense to change the name to fit the reality!

October – Harvest a new name for this 10th month of the year to entice all of our hard living, employment hesitant, gun toting, cigarette smoking, high school dropouts, preferably with a felony count or two, a chance to be the very best farm workers ever. Because of course they have only been holding back from taking these jobs out of a sense of charity. But now, they will all be just excited as hell to take the place of undocumented workers and show them how a real true American man performs a job. Yeah team!

November – Thanks A big “thanks” to celebrate all the faithful people who voted for the present administration without using their brain. And we, the current leaders, are especially grateful to those of you who are well educated. Because if we can fool you, then the sky’s the limit. (Unless it’s sky owned by Elon!) So, forget what we promised during the presidential campaign. Forget that we plan to destroy democracy in the name of God. And guys, forget how we are diminishing the rights of your wife, daughter, mother, sister. How, by our actions, we are informing everyone of color, different religious beliefs, LGBT, etc. that we are the master race. Heil Elon! So, again, thanks for your unfounded and unequivocal support. You’ve made us what we are today.   

December – Christ because every American must now profess to being a Christian. To tack up the 10 Commandments in every school room. And as Christians always supporting real inclusion and the importance of love, compassion, and helping others through our actions and words. And as Christians, showing love to our neighbors as ourselves. Or as Christians, welcoming all people into our churches, regardless of their background, beliefs, or differences. But really, surely Christ didn’t mean everyone! What Christ probably meant, was that as good Christians, we were allowed to pick and choose the commandments that meet our needs and beliefs. And to learn to love green Jello and tuna casserole.

Well, that pretty much sums up the whole year at a glance. And before you think I might be anti-Christian, let me be perfectly clear. I was raised in a Christian home. Although I don’t go to church any longer, I believe in being the best person I know how to be. And the real Christians I know, and love, are kind, compassionate, loving, and caring people. And yes, there is a difference between people who love the Lord, and those who give Christianity lip service. They may be fooling themselves, but they are not fooling me. Christ was not discriminatory. He loved everyone equally. And if any of what I have written, makes you mad. Good. Frequent another site.     

And I know, Soupuary will never fly. Not political enough! But I don’t give a flying fig! I like it.

And I suppose before I let you go, I should say something about this soup. It’s easy to make, reasonably inexpensive, and mighty darn tasty. Enough said!

Peace and love to all.  

2 T. extra virgin olive oil

1 T. unsalted butter

1 lg. onion, diced

2 med. carrots, diced

2 stalks celery, diced (plus leaves)

2 garlic cloves, minced

1 lg. smoked ham hock

½ tsp. dried thyme

1 lg. bay leaf (or 2 small)

½ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

2 tsp. dried parsley

tiny pinch crushed red pepper flakes

8 c. veggie stock (I use 8 cups water and 6 tsp. Better Than Bouillon Veggie base)

1½ c. dried cannellini beans, rinsed and drained

4 c. chopped napa cabbage

1 T. fresh lemon juice

Heat the olive oil and butter in a large, covered soup pot or Dutch oven. Sauté the onion, carrots, and celery until the onion is soft. Add the garlic and cook for 1 minute.

Add the ham hock, thyme, bay leaf, seasoned salt, celery salt, black pepper, parsley, crushed red pepper flakes, veggie stock, and cannellini beans.

Bring to boil, reduce heat, cover, and simmer until beans are tender (about 2 hours).

Remove the lid and add the cabbage.

Cover the pot and continue to cook until the cabbage has softened, about 10 minutes. Add lemon juice, taste, and adjust seasoning.

Garlic bread makes for a nice side.

ITALIAN SAUSAGE SOUP WITH VEGGIES AND GREEN LENTILS

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OK, I have made and posted a lot of soup recipes over the years. And that’s because I love soup. And many of them I make over and over again. Why?  Because a) I have all the ingredients on hand, and b) the soups are very tasty and good for us.

But for whatever reason I went online the other day and found this recipe on the sipandfeast.com site. And lo and behold, I had every single ingredient either in my pantry or in my fridge. So, then, why the heck not make this soup? So, of course, that’s just what I did! (And contrary to popular belief, I ain’t no dummy! When providence presents itself, I jump on the bandwagon and just go with it.)

So, with recipe in hand, I followed this wonderful recipe I found on the sipandfeast.com site as religiously as possible. (And for me, that’s almost impossible to do!) But really, the only thing I changed was to add fresh spinach because I desperately needed to use it up before it proceeded into its last stage of life. That stage being the “melting into sludge” possibility that every fresh veggie envisions, but hopes will never happen! (Don’t we all!)

Anyway, I made this soup, and it was absolutely delicious.

So, if you too would like to serve your family and friends a nutritious and flavorful soup, I recommend you give this recipe a try.

Before I let you go, let’s talk about lentils. For a very informative article discussing all that you ever wanted or needed to know about the various types of lentils, I suggest you read “6 Types of Lentils with Their Differences and How to Use Them” on the countrylifefoods.com site. Very informative. You can even order lentils on this site. Imagin that! (And no, I do not get a kickback from mentioning this site. It’s just a site where you can order lentils in case you are in a locale like I am with grocery stores which only carry one type of lentil. And even then, you are lucky to have brown lentils available!) (I feel your pain!)   

Anyway, whichever lentil you choose, or can find either on the internet or at your local purveyor of many things edible, do make this soup. And if you don’t have every single veggie I used, not to worry. Use what veggies you have on hand. This is a versatile soup. Make it your own.

And as always, peace and love to all.           

2 T. extra virgin olive oil, plus more to drizzle on soup at table

1 lb. bulk mild or sweet Italian sausage

1 lg. onion, diced

2 celery ribs plus leaves, diced

2 med. carrots, diced

1 med. zucchini, diced

6 cloves garlic, minced

1 c. dry white wine

1 (14-oz.) can diced tomatoes (preferably Italian)

6 c. chicken stock or broth

2 c. water

2 T. veggie base (I use Better Than Bouillon Vegetable Base)

1½ c. green lentils (brown lentils are fine too) 

1-2 rinds Parmigiano-Reggiano, opt.

½ c. flat leaf Italian parsley, minced

¼ c. packed chopped basil leaves

2 c. chopped fresh spinach

grated Parmigiano-Reggiano, to serve at table

Heat the olive oil in a large heavy pot and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown remove the sausage with a slotted spoon to a bowl and set aside.

Add the onion, celery, and carrot. Cook until the veggies are soft while stirring periodically.

Add the zucchini and garlic and cook until the garlic is fragrant. About 1 minute.

Add the wine, and cook until the wine is reduced by half, and add in ½ of the cooked sausage, chicken stock, water, chicken base, tomatoes, lentils, and the Parmigiano-Reggiano rinds. Bring to boil.

Once boiling, lower the heat and cook over a simmer until the lentils are soft, about 45-50 minutes. If the soup is too thick at this point, add a bit of water.

After the lentils are tender, remove the Parm rinds, taste, and add salt and pepper as required. Then add the parsley, basil, spinach, and remaining cooked sausage and stir. Bring back to a boil.

Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano.  Warm crusty bread is always wonderful with this soup.

ASIAN NOODLE SOUP WITH FRIED TOFU AND LEFT-OVER MEAT OR SEAFOOD

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In case you haven’t noticed, it’s soup weather out there. Or possibly if you are like me, you appreciate soup any time of the year. So, this is one of those soups that can and should be served year-round. Why? Because it’s delicious and its Asian inspired.

And best of all, it uses common ingredients and it’s nutritious. And isn’t that a nice combination!

So, for those of you who love a good Asian soup that is easy to fix and has lots of flavor, this is the recipe for you.

Well, that’s it for now. I am busy booking our next overseas adventure. And as many of you know, finding the exact right flight and the perfect accommodation in each of the places you plan to visit takes hours of research. And although I am pretty good at searching the internet, there are just those times when I would rather hit my head with a wooden cooking utensil than read the details of even one more small boutique hotel. (And that, my friends, is where you find me right now!)

Anyway, make this soup. Soup is the original one-pot wonder!

And no, if you don’t like tofu, you don’t have to add it to the soup. And if you don’t like fried tofu, you don’t have to fry it. Just chunk it up. But I really recommend frying the tofu. It’s yum.

And on that fine dining note, peace and love to all.       

For the Fried Tofu:

1 pkg. (4.5 oz.) firm or extra-firm tofu

1 T. soy sauce

2 T. cornstarch  

½ tsp. granulated garlic  

2-3 T. extra virgin olive oil

Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu and put a couple of heavy books or cast-iron pan on top of that. Let the tofu press for 30 minutes to an hour.  

Cut the pressed tofu into 1-inch cubes. Combine the soy sauce, cornstarch, and granulated garlic and add the tofu cubes. Stir gently to not rip the tofu.

Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the bottom of the pan.

Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides. It should be a nice golden color all over. (I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don’t touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping. Carefully remove to a plate and set aside.

For the soup:

½ c. dried mushrooms, broken into small pieces (shiitake are best)  

½ c. boiling water

1½ T. extra virgin olive oil

3 cloves garlic, finely minced

1½ inches ginger, finely chopped

tiny pinch crushed red pepper flakes

3 T. soy sauce

¼ tsp. kosher salt

freshly ground black pepper

6 c. vegetable broth

½ c. finely chopped cooked beef, pork, chicken, shrimp, etc.

1½ c. chopped fresh spinach

2 c. dry rice noodles, cooked in a separate pot 

3 green onions, thinly sliced

2-3 tsp. sesame oil, or more to taste 

Soak the dried mushrooms in a bowl with hot water for 5 minutes, then squeeze them as dry as possible. Set aside. Reserve the soaking water for later.

In a large pot, heat the olive oil, garlic, ginger, and crushed red pepper flakes. Fry on low heat for one minute.

Add dried mushrooms, soy sauce, salt, and black pepper. Cook for 5 minutes.

Add vegetable broth and the reserved soaking water from dried mushrooms and bring to a boil.

Add cutup meat or seafood, fried tofu, fresh spinach, and cooked rice noodles. Let the soup simmer for about 10 minutes.

Just before serving, stir in the green onions and sesame oil. Taste the broth and adjust seasoning.

ROASTED CHICKEN SOUP WITH HERB DUMPLINGS

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And I know, I have several recipes on this site for chicken soup. I got that. But darn, sometimes all I want is a bowl of chicken soup. (Plus, Mr. C. was still not quite over his cold. And everyone knows chicken soup cures colds.) And, sometimes, I want dumplings in my soup. Not because they are good for me, heck no, they are simply soul satisfying. They taste good, and they are made with flour. And I am addicted to flour and comfort food. And they are the very definition of comfort food.

I could give up sugar, I could give up chocolate, I could even give up meat. But the one thing I could not, and do not want to live without, is anything bread-like.  

So, the next time you too need a comfort food fix, I suggest you make this soup with dumplings.

Well, Thanksgiving is over, and as much as I researched and thought I had come up with the perfect green bean casserole recipe, it turned out less than adequate. Too much onion flavor and not enough overall appeal. The presentation was fine, but the casserole itself lacked all the yummy that I remembered from canned green beans and cream of mushroom soup. How humbling to reflect on childhood memories of my mom’s green bean casseroles. Especially since my mom would never have been considered a good cook. Yet she made better green bean casseroles with canned beans, canned soup, grated cheap cheddar cheese, and French’s Onions than I produced with fresh and expensive ingredients! (Huh, and I consider myself some kind of cook.) But you know, it’s OK.

We all need to periodically be reminded that everything is not always going to go our way. And especially for those of us who cook, every dish is not going to be stellar. That periodically, we are going to try our best, and the result is not going to be nearly what we envisioned.

That’s when we need to keep on trying. Put our disappointment into perspective, and not wallow in self-pity which does no one any good and serves to stop us from allowing our creative side to blossom. Even if the result, as with this green bean mess, is a wilted blossom.   

So, no I’m not going to share this disaster with you! But I am also not going to give up. There must be a way to make a green bean casserole that checks all the boxes. Great green bean flavor, a wonderful creamy, tasty sauce, with crispy onions on top.

But enough about green beans and on to this recipe.

The first thing that makes this recipe a bit different from my other chicken soup recipes is the roasting of chicken parts to enhance the flavor of the broth. And why I hadn’t thought to do this before, when I always roast chicken and/or turkey pieces when I make the stock for chicken or turkey dressing and gravy, is anyone’s guess!

But I must say, baking the chicken pieces to a crispy dark brown and scaping all the water softened brown bits off the baking pan and into the Dutch oven with the other liquids, really does make a difference in the overall flavor of the soup.

And some might wonder why I use regular chicken stock and chicken base, instead of all one or the other? As much as I like and use chicken base frequently, if I use it all by itself to make 8 cups of stock, the broth becomes way too salty. But most purchased stock or broth, doesn’t have enough flavor. Thus, the use of both.

Well, that’s it for today. I’ve started a new book, and so far, I have met two older women, neither of whom I would particularly want to call friends. But it’s early in the book, and I might have a change of heart.

But I have two other books that I finished and can write about. Ann Cleeves book entitled The Baby-Snatcher was most enjoyable. The second book, The Skull Beneath the Skin, by P. D. James, usually a wonderful writer, left me uncomfortable. I like to know that the bad guy (or gal) gets his/her comeuppance. And that doesn’t happen in this book. (In reality, yes of course everything isn’t always tidied up to my satisfaction. But in books, I want reality to be forgotten.) Plus, I found all but one of the characters to be dull, unlikable, and just too nasty or inhumane to be believable. Even the police officers were inadequately portrayed as completely unfeeling, unsympathetic, and basically bored. And I like my police officers to be bright, witty, charming, and engaged. (I know, I know! And I’m fine with being a pollyanna!)

And as such, from our home to yours, peace and love to all.  

For the Soup:

2 lb. chicken parts (I used 3 boneless, skinless thighs, 1 large boneless, skinless breast, and 5 drumsticks)

1 tsp. veggie oil

seasoned salt

freshly ground black pepper

2 T. unsalted butter

1 lg. or two sm. shallots, finely chopped

2 lg. carrots, finely diced

2 stalks celery (plus leaves), thinly sliced

1 lg. garlic clove, minced

2 bay leaves

½ tsp. dried thyme

8 c. chicken stock or broth

5-6 tsp. chicken base (I use Better Than Bouillon Chicken Base)

¼ c. fresh parsley, finely chopped

2-3 green onions, finely chopped

Spread the chicken parts on a large, low-sided baking pan. Rub the oil all over the pieces and coat them liberally with seasoned salt and black pepper.

Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Give them a turn halfway through the baking process. Remove from the oven and place the meat on a plate to cool. Pour about 2 cups of water over the brown bits left on the baking pan and let sit for several minutes.  

Meanwhile, melt the butter in a large pot or Dutch oven. Add the shallot, carrots, and celery. Cook, stirring often until the vegetables begin to soften. Stir in the garlic, bay leaves, and thyme. Cook for about 1 minute.

Add the chicken stock, chicken base, and the juices and browned bits from the roasting pan. (If you are using chicken legs, add them to the soup and let them cook for about 30 minutes, before removing them and letting them cool with the other chicken pieces.) (BTW, chicken drumstick meat is tender and very flavorful. So, using all drumsticks when making this or any other chicken soup is always acceptable.)

Bring the soup to a low simmer, cover the pot with a lid and simmer the soup for an hour or longer. Check periodically.

Once the roasted chicken pieces are cool, cut them into bite sized pieces and place them in the refrigerator until needed. Discard any bones or skin.

When the soup has simmered to perfection, add the diced chicken, taste the soup, and add additional salt or pepper if required. Stir in the parsley and green onions. Then add the dumpling batter as directed below.  

For the Herb Dumplings:

1 egg

6 T. whole milk

2 T. veggie oil

1 c. all-purpose flour, fluffed

1½ tsp. baking powder   

½ tsp. kosher salt

freshly ground black pepper

2 T. chopped fresh chives

1 T. finely chopped fresh parsley  

½ tsp. dried thyme

In a bowl whisk the egg, milk, and oil together. In another bowl, whisk the flour, baking powder, salt, pepper, chives, parsley, and thyme together. Stir the dry ingredients into the egg mixture just until combined. Do not over-mix.

Using a spoon or ice cream scoop, drop dumpling balls into the stew.  (The dumplings will double in size while they cook, so make them as big or small as you wish.)

Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the last 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.)

To check if the dumplings are ready, use a toothpick to make sure the dumplings are cooked through. The toothpick will be clean if the dumplings are cooked enough. Then serve the soup immediately.

NAVY BEAN SOUP WITH HAM AND KALE

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OK, OK – I know it’s not soup season. For some of you. But for both of us, it’s soup season all year round. Why? Because we love soup. It’s easy to make. It’s easy to eat. And it’s even better the next day! And you can use any old ingredients (and I mean “old”) in two ways. Any ingredients your heart desires. And veggies that are experiencing a slow death in your veggie crisper. And another thing you already know about soup – it’s usually full of healthy ingredients. Like dried beans, for example. And as we all know, dried beans are packed with protein, zinc, and iron. And high in soluble and fermentable fiber.

And no, I do not always soak my dried beans overnight as most great cooks recommend. I am simply too spontaneous a dinner planner for that much thoughtful consideration of what’s for dinner the next evening. And frankly, it has never made that much difference. You simmer the soup long enough; the beans will eventually get soft. Caveat: If the beans are several years old, they might never get soft. While most packages of dried beans do not come with an expiration date, they will not last forever. For freshness and quality, dried beans should be used within 1-2 years after purchase. (Your cooking lesson for the day.) So, whereas several years ago I bought dried beans in quantity, I now buy them in 1-pound packages. Then I can feel fairly certain that I will use them before they turn to stones.  

Anyway, yesterday I was hungry for soup. I had some Black Forest ham in the fridge and also some kale that needed to be used before it turned to mush. (And yes, I have turned enough veggies into mush to know when it’s time to use the veggie or give it back to mother earth!)

So, I came up with this navy bean soup variation. And we were both happy with the result. Along with cornbread, the combination made for a very nice dinner. Of course, it didn’t hurt that Mr. C. had earlier served us one of his amazingly delicious margaritas. (We had limes that needed to be used too.) (Oh darn!)

So, if you too ever find yourself with extra kale (that will never happen to you Todd A), I suggest you make soup. And seriously, kale is a wonderful and healthy ingredient. I use it a lot in soup.

Well, that’s it for today.

I am getting ready to turn 80 at the end of the month. And for those of you who have already hit that mark, I salute you. No one told me my entire body would turn on me the closer I got to “80”. But sure enough, I am feeling every one of my years.

But I can still laugh (it’s either that or cry), read books, adore live music, cook and write about food, wake up each morning with the love of my life and best friend, enjoy gatherings with family and friends, and mostly make it to the bathroom in time. (Don’t laugh. It truly becomes a mind over matter situation sometimes when nature calls and you weren’t paying close enough attention.)

So, if you are still young, live every day to the fullest. If you are 80 or over – the same applies. We are only here for a short time. Live every single moment with kindness, forgiveness, empathy, and an open mind. Especially an open mind. And believe me, I must work daily to keep my mind from exploding.

I simply can’t understand why some find heinous and sinful behavior acceptable. Especially when there is proof. And how anyone can abhor the sins but condone the sinner. I have yet to wrap my mind around this irreconcilable viewpoint. But like I said, I’m working at keeping an open mind. But frankly, in this regard, I am fighting a loosing battle!

Peace and love to all.

3 T. extra virgin olive oil

1 lg. onion, diced

3 med. carrots, diced

2 stalks celery, diced (plus leaves)

¼ c. lightly packed chopped parsley

¼ tsp. dried thyme

1 lg. bay leaf (or 2 small)

½ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

8 c. veggie stock (I use 8 cups water and 6 tsp. Better Than Bouillon Veggie base)

1½ c. dried navy beans (I like Goya brand because the beans are small)

2-3 c. diced ham, divided

2 c. chopped kale (or spinach would work too)

Sauté the onion, carrots, and celery in olive oil in a large, covered pot. Add the parsley, thyme, bay leaf, seasoned salt, celery salt, black pepper, veggie stock, navy beans, and half of the ham.

Bring to boil, reduce heat, cover, and simmer until beans are tender (about 2 hours).

Remove the lid and add the remaining ham and kale. Cover the pot and continue to cook until the kale has softened, about 10 minutes. Taste and adjust seasoning.

Great served with cornbread.

BRATWURST, CANNELLINI BEAN, AND VEGGIE SOUP

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So, what do you do with leftover brats after serving an Octoberfest meal to a large crowd? Well, the obvious answer is to make soup. (That’s really my favorite use for leftover cooked meat.) Why, because I love soup!

Anyway, with about a pound of leftover sliced brats, even after having eaten some of the leftovers the next evening, I threw the rest in the freezer. A few days later I decided to make some kind of bean soup. And there, safely tucked away in my freezer, were the wonderful slices of cooked bratwurst, just begging to be used. So, the rest, as they say, is history.

I started this soup the way I almost always start any bean soup. With a mirepoix – carrot, celery, and garlic. (Not a French mirepoix which is carrot, celery, onion, because for this recipe I didn’t need to use an onion, because the brats had been cooked in an onion and beer broth.) So, any more onion flavor might not have been appreciated. But don’t hesitate to use a bit of onion, with the following caution.  

Note: Sometimes I find the combination of onion and garlic too much for a light brothy soup. I use garlic to add a pungent flavor, while onion adds a sweet and slightly savory flavor. But adding both can sometimes result in an overpowering taste. And I have found that particularly to be the case with some soups. However, having just made that statement, I often use both onion and garlic. It just depends on what other ingredients are included in the mix. So, basically, use both of these potent ingredients with respect. They can be either your best friend or your worst enemy. But back to this recipe.

This is truly one of those recipes where you can put some of your favorite veggies to good use. I used zucchini and kale, but spinach, cabbage, broccoli, green beans, peas, etc. would also be delicious. Make this a “clean out your veggie bin” bean soup.

I have also found that adding some of the bratwurst at the beginning lends a nice flavor to the broth. But I reserve about half of the sausage to add to the mix towards the end of the cooking time. This results in some of the sausage basically lacking most of its original flavor. (The flavor is now in the broth.) While the sausage that was just added is still bursting with flavor.

Well, that’s it for today. We are just back from spending 5 days on the Long Beach Peninsula with our dear friends Jim and Margo. The weather was perfect, the food was great, and the company could not have been better.

May you too be blessed with sunny days, great food, and wonderful friends.   

And as always, peace and love to all.

1 T. extra virgin olive oil

1 carrot, diced

2 celery ribs, diced

2 garlic cloves, minced

1 (8-13 oz.) container chopped tomatoes (Italian preferably)

4 c. chicken stock

1 c. water

¼ c. chopped fresh parsley, divided

2 bay leaves

½ tsp. dried thyme

½ tsp. dried rosemary

½ tsp. kosher salt

freshly ground black pepper

1 lb. cooked brats, sliced, divided  

1 c. dry cannellini beans, rinsed

2 c. chopped fresh kale

1 sm. zucchini, diced

freshly grated Parmigiano Reggiano, for the table

Heat the oil in a large, covered pot. Add the carrot and celery and gently cook for about 4 minutes. Add the garlic and cook for about 2 minutes.

Add the tomatoes to the pot, stir well, and cook for about 3 minutes.

Add the chicken stock, water, half of the parsley, bay leaves, thyme, rosemary, salt, pepper, half of the cooked brats, and the cannellini beans. Bring to a boil, lower the heat, cover, and simmer for about 2½ hours or until the beans are tender. Stir periodically.

Just before serving, stir in the remaining cooked brats, remaining parsley, kale, and zucchini. Let burble for about 10 minutes. Serve with warm dinner rolls and pass the Parm.  

   

THREE ONION CHICKEN NOODLE SOUP  

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Confession time. I hardly ever make my own chicken or beef stock anymore. I used to be all gung-ho and make homemade stock all the time. But as I’ve gotten older and Better Than Bouillon bases have come into my life, I don’t feel the need to regularly go to all that work. And I know, preservatives Patti. Aren’t you the one always preaching homemade everything. And yes, that’s true. But sometimes it just makes better sense to use my time more productively. (How’s that for justification 101?)

I learned about this type of thinking from a friend who recently recited to me the first paragraph of the new bestseller “Justification for Dummies, An Insider’s Guide to the Thinking (or lack thereof) of former President – – – – – “. (Name withheld to protect the innocent. Me, in this case.) But back to this post.

Just so you know, when there are bones available, I do make my own stock. But that’s not what this post is all about.

This recipe is for the times when all you have is a package of chicken, a few fresh herbs and veggies, and you want a soup that tastes like it started with homemade bone broth and required hours of gentle simmering.  Which, BTW, this recipe fulfills.

So, if you too love chicken noodle soup, you might want to give this recipe a try. It really is very flavorful.

And in case you might desire a copy of the “Dummies” book described above, you won’t be able to find one online or even at your local bookstore. They are literally flying off the shelves in blue states, mainly being used as insulation or to line kitty litter boxes. And in red states, this book has already been banned for speaking uncomfortable truths. So, no luck there!

On a serious note, may you continue to think intelligently and remain compassionate enough to decern truth from fiction, see preconceived opinion that is not based on reason or actual experience (prejudice) for what it is, and have the courage to stand up for what you believe. And always with your own rights and the rights of others foremost in every action you take.

As always, peace and love to all.  

3 T. unsalted butter

1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized pieces

½ med. yellow onion, finely chopped

¼ c. finely minced shallot

6 green onions, finely chopped, divided

2 lg. carrots, diced

2 ribs celery, diced

2 cloves garlic, finely minced

8 c. water

2-3 T. chicken base (I use Better Than Bouillon Chicken base)

¼ c. chopped fresh parsley

2 tsp. finely chopped fresh rosemary

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh sage leaves

1 lg. bay leaf

1 tsp. seasoned salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 c. chopped and massaged kale

2 c. egg noodles

Melt butter in a large, covered stockpot or Dutch oven over medium-high heat.  Add the chicken pieces and fry until crispy brown. Remove to bowl leaving as much butter in the pan as possible. Set chicken aside in your fridge.

Add the onion, shallot, half of the chopped green onion, carrots, and celery to the pan. Sauté for 3-4 minutes or until the veggies soften a bit, stirring occasionally.  Add garlic and sauté for 1 minute.  

Add the water, chicken base, parsley, rosemary, thyme, and sage, and gently stir until combined.  Then add the bay leaf, seasoned salt, black pepper, and crushed red pepper flakes. Bring soup to a boil, reduce heat, cover, and simmer for about an hour.

After an hour taste and adjust the seasoning.

Just before serving, bring soup just to a boil and stir in the egg noodles, cooked chicken, and kale. Cook until the noodles are al dente.  

Taste the broth again and add seasonings if necessary.

Serve immediately garnished with remaining green onion. 

Miles may not be comforted by chicken soup, but he sure does love the decorative pillows in our guest room.

CASSOULET

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Cassoulet before topped with duck

Cooked duck for topping/garnish

As the Beatles sing “I get by with a little help from my friends”. In this case, “a lot of help from my friend”. My friend, this time, being Jim.

It all started with me buying all the meat for cassoulet about a year ago. Then of course, time went by and the ingredients for this classic French dish languished in the freezer portion of our basement refrigerator/freezer. Until one day when Mr. C. asked me for maybe the 4th time when I was going to use the expensive meat I had purchased to try my hand at making cassoulet? Well, I can take a hint! (Especially after 4 “reminders”.) Huh, perhaps I should get my act together and use the meat as planned. So, I called Jim and Margo and invited them to dinner.

My cassoulet was OK, but both Jim and I felt it needed some work. So, Jim suggested we prepare the dish together for our Christmas Eve dinner. What a grand idea! (It actually saved me coming up with a dinner plan. So, I was thrilled on two levels.)

So, the recipe you find below is the result of a joint venture. But I must confess, most of the reason the recipe turned out to be so delicious, is all on Jim. So, we all have Mr. H. to thank.  

Well, that’s it for today. Last night Mr. C. had a gig which I attended. Tonight, we are driving to Seattle to hear “Nearly Dan” (a Steely Dan tribute band) at Jazz Alley. And tomorrow Mr. C. has another gig. (There truly is no rest for the wicked.) Anyway, keeping busy keeps us out of trouble. And that’s always a good thing.

And do try this cassoulet recipe. It contains far fewer ingredients than some and comes together fairly quickly. Not an inexpensive dish to make. Especially since it was originally considered peasant food. But how many people these days have ducks living in their backyard, or back bacon or duck fat, etc., just lying around? Not this couple, that’s for sure. And cannellini beans don’t grow on trees here either. So, many of the ingredients for this recipe must be purchased at a premium.

But for a special occasion, this is just the perfect comfort food to serve your family and friends. On that happy note – peace and love to all.

1 lb. dried cannellini or cassoulet beans, rinsed

chicken stock (preferably homemade – recipe below)

8 garlic cloves, sliced

1 c. diced onion

4 bay leaves

2 duck breasts patted dry with paper towels and the skin scored

6 oz. back bacon (unsmoked if possible) cut into ¾-inch cubes (sometimes referred to as “fat back”)  

2-3 bone-less, skinless chicken thighs

½ lb. garlic sausage like Kielbasa or a French style, unsmoked garlic sausage, cut into 1-inch pieces on the diagonal

duck fat, if needed

kosher salt, if needed

freshly ground black pepper (quite a bit)

Day 1:

In a Dutch oven, cover beans with 1 quart chicken stock. Add the garlic, onion, and bay leaves. Cover and refrigerate overnight.

Day 2:

Remove beans from fridge. Add 2 cups of chicken stock and bring to a boil, reduce heat, and simmer until the beans are tender. (This could take a couple, three hours, so plan ahead.) Keep adding chicken stock as required.

While the beans are cooking, place the duck breasts, skin side down in a cold frying pan. Slowly fry the duck breasts over medium heat until the fat is rendered, and the skin is crispy. Flip and brown the second side. Remove from pan (keeping the pan on your stove) and place the duck breasts in an oven proof pan and bake in a pre-heated 350-degree oven only until the internal temperature reaches 125-degrees. Remove from oven and set aside. Pour any duck fat remaining in pan in with the beans. (You can even deglaze the pan with a bit of chicken stock and throw that in with the beans too. The more flavor base the better.) When cool, slice the duck breasts into thin strips.

While the duck is in the oven, cook the back bacon until crispy in the same pan you used to cook the duck. Remove from pan and set aside.

Add the chicken thighs to the same pan and cook until golden brown on both sides. Remove from pan and set aside. When cool cut into small pieces.

Next brown the sausage, adding more duck fat as needed. When browned, remove from pan. Set aside until needed.

Deglaze the pan with chicken stock and add the liquid plus brown bits to the pot of beans along with all the pieces of meat except the duck. Add stock as needed for desired consistency. Cook until the beans are tender. Taste and add salt if necessary and black pepper.

To serve, scoop the beans and meat into large flat soup bowls. Top with duck, skin side up so that it stays crispy. Serve with garlic bread or any toasted chewy bread.

Please note: This cassoulet can be served as a thick stew or as a soup. It all depends on how much stock you add to tenderize the beans. Either way, you are in for a treat.

CHICKEN OR TURKEY STOCK*

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to the pot with meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly if you are using broth rather than stock.