Category Archives: SOUP, STEW, AND CHOWDER RECIPES

CHEESY SOUP WITH BACON, CORN, AND RED BELL PEPPER

OK, this cheesy soup isn’t all that much different from my Bacon, Corn, and Cheese Soup recipe. But it’s unlike enough to warrant its own blog post. Both recipes make for good eating and are very easy to prepare. And best of all, absolutely perfect for this time of year.

I don’t know where you live, but here in Northwest Washington, it’s getting cold. And wet. And frankly, I’m just not feeling quite ready for cold wet weather. But it truly is a relief not to be breathing wildfire smoke like we were plagued with in September and most of October. So, as the old saying goes – “pick your poison” Toxic air or cold and rain! Neither option is perfect. But since we have zero control over the weather anyway, the best thing I know of to relieve the doldrums when cold, wet, dark, and dreary days become a reality, is to build comfort food. And in my humble opinion, soup is the quintessential comfort food.

There is just something about soup. First of all, in the colder months it’s usually served hot. And usually, soup is very simple to prepare. And often, even better warmed up the next day! How can that not be a totally cool thing!

So, my advice to you, if you too suffer from prolonged exposure to dark, cold, and wet days, is to make soup. The warmth alone feels like a big old hug for your insides. And the happiness experienced by your taste buds is bound to result in the release of endorphins. And as we all know, our bodies produce endorphins to help relieve pain, reduce stress, and improve mood. So, I say – go for it. Put on a pot of soup and let everyone at table reap the benefits.

I know I have been worrying too much lately about the future of our country. And I’m sure some of you share my concern. But I had a stern talk with myself as I was drifting off to sleep last night. There isn’t a bloody thing I can do about most of what is happening. But I can remain (or try to remain) positive. And work towards being a good example for others. Goodness and kindness are still a huge part of our culture. We need to remember how many wonderful people are out there just trying to live a good life and not hurt anyone in the process. I need to concentrate on these people and not the few who are demonstrating hate. This is my plan for myself in the immediate future. That and making soup more often!

Peace and love to all.

8 slices lean bacon, diced

1 med. onion, chopped

1 carrot, grated

1 c. diced celery

2 garlic cloves, finely minced

4 c. chicken stock

1 c. milk

2 tsp. Worcestershire sauce

1 squirt hot sauce

¼ c. flour

1 T. dried parsley

freshly ground black pepper

3 c. fresh or frozen corn

1 c. finely chopped red bell pepper

3 c. grated sharp cheddar cheese

In a medium sized saucepan, fry the bacon until crisp. Remove bacon from pan and set aside.

Add the chopped onion, carrot, and celery to the pan. Sauté until the onion is golden. Add the garlic and cook for 1 minute.

In a bowl, whisk together the chicken stock, milk, Worcestershire sauce, hot sauce, flour, parsley, and black pepper. Add to onion mixture and bring to a boil over medium heat whisking the entire time.

Reduce heat and simmer for about 5 minutes. Add the corn, red bell pepper, and reserved bacon. Cook an additional 5 minutes.

Just before serving, remove soup from heat, stir in cheese, taste, and adjust seasonings.  

LEFTOVER PORK TENDERLOIN AND VEGGIE STEW  

While we were on our recent trailer trip, I fixed Grilled Herb and Garlic Marinated Pork Tenderloin. (Recipe soon to be posted.) But, because I am lazy, I brought the frozen two pack along on the trip. If I had been a better person, I would have divided the package when I got home from the grocery store before placing it in our home freezer. And then I wouldn’t have had leftovers to worry about while traveling. But what’s done is done. And life goes on.

So, faced with a leftover package of cooked pork tenderloin that is better traveled than a lot of folks, I decided to make stew with it. And I am very glad I did. Because the stew turned out to be pretty darn tasty. And it helped me use up some of the yellow beans we had been given from our dear neighbors Vicki and Mark. (Vicki has the greenest thumb I know.) Anyway, the ingredient list for this recipe might look a bit forbidding, but don’t be afraid, the stew really does come together fairly quickly.

So, that’s it for today. Mr. C. has a gig tonight, so I am off the hook for dinner. Not that I mind cooking dinner you realize. But having someone else do the cooking and prep clean up once in a while, doesn’t break my heart either.

On a different note, if you are a travel buff, you might enjoy reading my latest trip report entitled September 2022 Travel Trailer Trip – Glacier National Park.

Hope you enjoy the report as well as this recipe.

And as always, peace and love to all.

½ c. boiling water

¼ c. broken dried mushrooms (I use dried porcini mushrooms)

2 T. extra virgin olive oil

1 sm. onion, chopped

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

¾ tsp. dried rosemary

1 tsp. dried thyme

¾ tsp. kosher salt

freshly ground black pepper

2 bay leaves

½ c. dry white wine

2-4 c. diced leftover pork tenderloin 

4 c. chicken broth

1 T. tomato paste

2 c. peeled and diced sweet or regular potato (the pieces should be fairly small)

2 c. fresh green or yellow beans (or combination), cut into 1-inch pieces

2 T. unsalted butter, room temp., opt.

2 T. all-purpose flour, opt.

Stir the boiling water and dried mushroom pieces together in a small bowl. Set aside.

Heat the olive oil in a large, covered pot or Dutch oven. Add the onion, carrots, and celery. Cook until the onion starts to soften. Add the garlic and cook for one minute.  

Stir in the dried rosemary, thyme, salt, pepper, and bay leaves. Add the white wine and cook until all the liquid has evaporated.

Then add the diced cooked pork, chicken broth, and tomato paste. Bring to a boil, reduce heat, and simmer covered for 1 hour or until pork is tender.

Add the sweet potato, beans, and rehydrated dried mushrooms. (Liquid and all.)  Bring to a boil, reduce heat, and simmer covered for 20 minutes or until the sweet potato pieces are tender. Taste and adjust seasoning. (You will probably need a bit more salt.)

If the stew is not thick enough, mush the butter and flour together (Beurre Manié) and add to the pot. Stir well. Then simmer for an additional 10 minutes uncovered.

This stew is great with Whole Wheat and Cornmeal Buttermilk Biscuits with Sharp Cheddar Cheese and Black Pepper. Recipe to be published soon.

TOMATO BASIL SOUP  

I decided yesterday that what I was terribly hungry for was tomato soup and a grilled cheese sandwich. (And you thought I was a gourmet. Hah! Fooled you.) But I was not going to settle for the kind of tomato soup that comes in a red and white can. (Like I had any on hand to begin with!) What I really wanted was a hot and steaming bowl of homemade tomato basil soup. Because the combination of tomatoes and basil has got to be one of the best flavor combinations ever to tantalize my taste buds. So, I went in search of the perfect quick and easy recipe for this wonderful classic soup.

I found this great recipe on the natashaskitchen.com site. I made a couple of minor adjustments to Natasha’s recipe, but not enough to make a never mind.

So, if you too want a fast and easy recipe for an absolutely delicious tomato soup, this is the recipe for you. And in combination with a grilled cheese sammie, well, eatin’ just doesn’t get much better! (See my recipe for Grilled Cheese Sandwiches below.)

Well, it’s really hot again today here in northwestern Washington. So, we’re taking it easy and letting the air conditioning feature of our heat pump do all the hard work. I’m making a list of all the food I want to prepare or bring on our upcoming trailer trip. And Mr. C. as treasurer of our homeowner’s association is busy getting material ready to send out for our annual meeting. So, we are both being productive, just in a very low-key way.

I’m even letting Mr. C. take me out for Chinese food tonight. That’s how lazy I’m being today. But you know, I truly appreciate someone else doing the cooking for me occasionally. And letting someone else do the cleanup, that in our home falls in Mr. C’s bailiwick, thus providing him a respite from this semi unpleasant, but necessary task. So, a dinner out is a nice treat for both of us.

I hope you too are able to periodically take a mini vacation from your kitchen. Because as much as most home cooks enjoy creating wonderful food for our family and friends, we also need an occasional break to recharge our batteries. Cooking delicious and healthy meals is hard work. And I have always felt that hard work deserves to be rewarded. For me that means letting someone else wear an apron, stand in front of a hot stove, bring the food to our table, and then carry away all the mess left on our table while we are on our way out the door. In other words, cooking reward equals – go out to eat!  

Peace and love to all.

4 T. (½ stick) unsalted butter

1 med. yellow onion, finely chopped

2 garlic cloves, finely minced

1 (28-oz.) can crushed tomatoes – preferably Italian (I use Cento brand crushed tomatoes available locally at our very own Stanwood QFC.)

1 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken Base)

¼ c. chopped fresh basil, plus more for garnish

1½ tsp. granulated sugar

pinch kosher salt

freshly ground black pepper   

⅓ c. heavy cream, ½ & ½, or whole milk (depending on how rich you like your tomato soup)

¼ c. grated Parmesan cheese, plus more for garnish

Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat. Add the chopped onions. Sauté gently for several minutes, stirring occasionally, until very soft. Add minced garlic and sauté 1 minute until fragrant.

Add the crushed tomatoes, water, chicken base, chopped basil, sugar, salt, and black pepper. Bring to a boil then reduce heat, cover, and simmer for 10 minutes.

Add the heavy cream and grated Parmesan cheese; return to a simmer. Taste and adjust seasoning.

Serve hot topped with additional fresh basil and Parmesan cheese. And of course, a hot grilled sandwich!

GRILLED CHEESE SANDWICH

unsalted butter, room temperature

2 thick slices of whole grain bread

At least 3 slices of sharp cheddar, gouda, Havarti, Gruyère, Monterey Jack, Swiss, Manchego (or combination thereof)

Spread butter on one side of each slice of bread.

Heat a frying pan or griddle over low to medium/low heat. Place the slices of bread, butter side down, on the heated pan.

Stack the cheese on one of the pieces of bread, cover with the unbuttered side of the other piece of bread and grill the sandwich until the bottom side is golden brown. (This takes patience. But taking the time to do it right is worth the effort.)  

Carefully flip the sandwich. Allow to cook until the second side is also a deep golden brown and the cheese is melted. (If you need to flip the sandwich a couple of times to get the cheese soft and melty, no problem.)

Cut the sandwich in half on the diagonal and serve piping hot. Great with Tomato Basil Soup.  

For another fabulous grilled sandwich, see my recipe for Grilled Tuna Melt Sandwiches.

 

LASAGNE SOUP

Of course, I know it’s technically summer. And finally, and I do mean FINALLY it appears that summer has landed here in the beautiful northwestern part of the great state of Washington. The fact of which I am quite sure my outdoor potted plants will readily attest. (They were really thirsty when I watered them yesterday morning. To the extent that a couple were drooping from lack of turgor pressure.)

Your botany lesson (reminder) for today:  Turgor pressure – the pressure exerted by fluid in a cell that presses the cell membrane against the cell wall. Turgor is what makes living plant tissue rigid. Loss of turgor, resulting from the loss of water from plant cells, causes flowers and leaves to wilt. (Actually, turgor pressure is one of the only things I remember from the college freshman botany class I took in 1962. That and the difference between herbaceous and woody plants. And only then because my lab partner and I gave each other the nicknames “Herby” and “Woody”. But I digress….

Anyway, I served this terrific soup last evening for dinner. Even though the temperature had been in the mid-eighties. Because, basically, I enjoy a good soup year-round. And this, dear friends, is a very good soup. And let me tell you right here and now, that compared with making lasagna from scratch, this dish is a snap to prepare.

I can’t tell you how many times over the years, I have finished making lasagna and swearing never to do it again. And then several months later, forgetting the time involved, end up vowing to not make the same mistake again. Basically, I have been repeating this process for decades now. And yes, you would think the girl could learn. But apparently not! (At least now, I have a reasonable alternative that tastes divine and only takes about a fourth of the time to assemble.)

Now don’t get me wrong. I still love lasagna in all it’s iterations. And because I do love this quint essential Italian dish, I plan to develop other soups that include the basic ingredients from my favorite lasagna recipes. (Roasted Mushroom Lasagna with Béchamel Sauce immediately comes to mind.)

So, a big thank you to Lauren from the tastsbetterfromscratch.com site for the bones of this recipe. I changed her recipe dramatically, but the basic premise is all Laurens.

Well, that’s it for today. You’ve had your botany lesson for today and been provided with a simple recipe for a great soup that I know your entire family will enjoy. Hopefully your day will be wonderful, productive, and bring you pleasure.

If you are like most people, life can get in the way of taking care of yourself. This is something I have only come to realize as I’ve gotten older. Before it was rush, rush, rush to make everyone’s life around me perfect. Nothing is perfect, no matter how hard we as cooks and care givers try to make it so. But when we take good care of ourselves, we have a basis for taking good care of others. Taking care of ourselves should always be a top priority. (Well, that and having fun in our kitchens.)  

Peace and love to all.

1 c. cottage cheese (run through your food processor to make it smooth)

1 c. grated mozzarella cheese

¾ c. freshly grated Parmesan cheese

½ c. roughly chopped fresh basil

1 lb. lean ground beef

1 lb. bulk Italian sausage

1 lg. yellow onion, chopped

5 garlic cloves, finely minced

1 (28-oz.) can tomatoes (preferably Italian)

2 T. tomato paste

6 c. water

1 T. beef base (I use Better Than Bouillon Beef base)  

½ tsp. kosher salt

freshly ground black pepper

2 bay leaves

¼ tsp. crushed red pepper flakes

1 tsp. Italian seasoning 

2 tsp. dried oregano leaves

1 tsp. dried basil

1 tsp. fennel seed

1-2 Parmesan rinds, opt.

4-6 lasagna noodles, broken into small bite sized pieces

3 c. roughly chopped baby spinach leaves 

In a small bowl, stir the processed cottage cheese, mozzarella, Parmesan, and basil together. Set aside.

In a large heavy covered pot over medium-high heat, cook ground beef and sausage until browned. Remove meat from the pot and drain as much grease off as possible. Set meat aside.

In the same pot, add the diced onion and sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute.

Stir in the canned tomatoes (plus juice), tomato paste, water, beef base, salt, pepper, bay leaves, crushed red pepper flakes, Italian seasoning, oregano, dried basil, fennel seed, and Parmesan rinds.

Bring to boil, then reduce heat, cover and simmer gently for about 40 minutes. Stir occasionally. After about 40 minutes, remove the bay leaves and Parmesan rind(s), taste and adjust seasoning before increasing heat and adding the broken lasagna noodles. Cook, stirring occasionally, until noodles are al dente.  

Add the spinach and cooked meat. Cook for about 2 minutes, or until the spinach is wilted and the meat is hot.

Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top.  

MACARONI AND THREE CHEESE SOUP

Some days just call for a creamy soup. And yesterday was one of those days. We were being totally drenched by yet another “atmospheric river”, so a dish that was both delicious and comforting was definitely called for. The soup also had to be free of any ingredients that offered even the slightest bit of fiber. (A test is in the offing for one of us that requires a restrictive diet. If you are over 60, you probably know what test I am not going to specify out of a desire to exhibit a bit of decorum.) Anyway, this soup recipe that I found on the spendwithpennies.com site fit the bill to a tee. And because luck was with me, I happened to have all the ingredients.

Now I know what you are thinking. This is hardly a soup for someone who is professing to be only eating a healthy, low carbohydrate diet. But desperate times call for desperate measures. And you’ve got to know, that for me not to start a soup with a mirepoix (a mixture of sautéed chopped vegetables) goes against every sacred soup making technique I hold dear. But for the greater good, I had to make this one-time concession. And boy am I glad I did. This was truly a yummy and exceedingly easy soup to fix. And a soup that I’m positive everyone in your family would absolutely devour. I mean really, who doesn’t love mac and cheese? And that’s really all this is. Mac and cheese in a soup bowl.

Well, that’s it for today. The sun is shining here on Camano Island and our yard is calling to me. It’s been so darn wet lately that pruning and plantings that should have been done a month ago, remain unaccomplished. Of course, some of the problem is enervation. But I think sloth has a lot to do with it too. So, I have demanded my body to get up and get going outside. Wish me luck. Oh, and do make this soup. It’s fabulous!

Peace and love to all.

*For a bit of interesting information on “atmospheric rivers”, see below.  

4 c. chicken broth

1¼ c. elbow macaroni

2 T. unsalted butter

2 T. unbleached all-purpose flour

½ tsp. dry mustard

1 c. milk (I use whole milk)

½ tsp. granulated garlic

½ tsp. granulated onion

¼ tsp. kosher salt

freshly ground black pepper

4 oz. cream cheese

1½ c. grated sharp cheddar cheese, plus more for a garnish 

¾ c. grated Swiss cheese or additional cheddar cheese

paprika

In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente. Remove the al dente pasta from the pot and run it under cold water to prevent the pasta from continuing to cook. Set aside. Keep the broth.

Melt the butter in a separate saucepan and whisk in the flour and dry mustard. Cook for 1 minute.   

Slowly whisk in the milk a little at a time until smooth. Then whisk in the granulated garlic, granulated onion, salt, and pepper. Cook over medium heat while whisking until thick and bubbly. Let boil for about 1 minute.

Reduce the heat to medium-low and whisk in the cream cheese until all the cream cheese is melted and the sauce is smooth.  

Whisk the chicken broth into the cream cheese mixture. Cook until just starting to boil. Then remove from heat and stir in the cheddar and Swiss cheeses. Whisk until smooth. Taste and adjust seasoning. Stir in the al dente pasta and serve immediately.

Looks lovely when garnished with a bit more grated cheese and just a sprinkle of paprika.

*According to NOAA, “Atmospheric rivers are relatively long, narrow regions in the atmosphere – like rivers in the sky – that transport most of the water vapor outside of the tropics. These columns of vapor move with the weather, carrying an amount of water vapor roughly equivalent to the average flow of water at the mouth of the Mississippi River. When the atmospheric rivers make landfall, they often release this water vapor in the form of rain or snow.

Although atmospheric rivers come in many shapes and sizes, those that contain the largest amounts of water vapor and the strongest winds can create extreme rainfall and floods, often by stalling over watersheds vulnerable to flooding. These events can disrupt travel, induce mudslides and cause catastrophic damage to life and property. A well-known example is the “Pineapple Express,” a strong atmospheric river that is capable of bringing moisture from the tropics near Hawaii over to the U.S. West Coast.”   

CHICKEN, VEGGIES, AND WILD RICE SOUP

Well, it appears here in Western Washington that we are in for more rain. I just read that May has been the wettest and coldest it’s been in decades. And I believe it! I still haven’t filled my decorative pots with annuals or replaced some of my perennials that for whatever reason died an unseemly death this past winter. I will especially miss my big beautiful hearty fuchsia that bloomed continuously from early spring to late fall and greeted everyone as they started up the stairs that led to our front door.

Although I know I can buy a new hearty fuchsia plant, it will take years for it to grow to the same size as the one we lost. And it was just a plant. I can’t even imagine what it must feel like to be a parent of one of the hundreds of children who have died from senseless gun violence. I am truly beginning to mourn not only for all the people who have been killed or left behind to grieve, but for the possible death of our great nation.

Who in their right mind would choose the perceived right of an 18-year-old to own an assault rifle over the life of even one person? Why does a private individual, regardless of their age even need an assault rifle? When are we as a nation going to realize that words and sympathies expressed are not enough! What we need is action. We need politicians who aren’t beholding to the NRA and other wealthy, greedy contributors. Only by voting some of our current leaders out of office are we going to see any changes. And not just in gun control, but in the continuation of women’s reproductive rights, the reality of climate change, our hope of sometime soon realizing racial justice, etc. etc.

I don’t want anyone to experience the future it looks like we are heading into. Please do all you can to give our nation a future that we can all be proud of. Vote, think for yourself, and speak your mind. It’s hard to do and can leave you vulnerable to possible derision. But, if you are speaking from your soul and have other people’s best interest at heart, intelligent individuals will understand, regardless of whether they agree or not. And maybe, just maybe, they will think about what you have said.

Now, as far as this recipe goes, well, it’s easy to build, pretty darn healthy, and tastes really, really good. And yes, even if it is the end of May, a nice hot soup is still perfect for lunch or dinner. And thank you gimmesomeoven.com for the bones of this recipe.

As always, peace and love to all.

4 T. butter, divided  

¾ – 1 lb. boneless skinless chicken breasts, cut into small bite sized pieces

½ tsp. seasoned salt

freshly ground black pepper

1 sm. onion, diced

2 med. carrots, diced

3 celery stalks (plus leaves), thinly sliced

6 cloves garlic, finely minced (yes 6)

¼ c. unbleached all-purpose flour

5 c. water

1 T. chicken base (I use Better Than Bouillon Chicken) 

1 c. uncooked wild rice, rinsed and drained

1 T. finely chopped fresh rosemary

2 bay leaves

½ c. milk 

1 lg. handful fresh baby spinach, roughly chopped

Melt 2 tablespoons of the butter in a large Dutch oven or stockpot over medium-high heat.  Add the chicken, seasoned salt, and black pepper. Sauté just until the chicken is cooked through. Remove from pan and set aside.

Add the remaining 2 tablespoons of butter and add the onion, carrots, and celery to the pan. Sauté for 4 minutes, stirring occasionally.  Add garlic and sauté for 2 more minutes, stirring occasionally.  Stir in the flour and sauté for 1 minute, stirring frequently.

Gradually pour in the water, stirring continuously to prevent clumps. Stir in the chicken base, wild rice, rosemary, and bay leaves. Bring soup to a boil. Reduce heat, cover, and simmer gently for 60 minutes or until the wild rice is tender. Stir frequently.   

Just before serving, stir in the cooked chicken, milk, and baby spinach. Bring back just to a boil. Taste and adjust seasoning.

     

SAVORY HAM HOCK AND DRIED WHOLE PEA SOUP

OK, I know, it’s not easy to find whole dried peas*. But my father preferred whole dried peas over split peas in his pea soup, so of course, so do I. And yes, you can buy them on Amazon. But rest assured, if I could buy dried whole peas in my local grocery store, I would. But I can’t. So, Amazon prime, do your thing! Anyway…..

This is my recipe for an old favorite from my childhood. Savory, wholesome, and just plain delicious. And perfect for someone trying to be good. Someone working on lowering her A1C numbers. (I wonder who that could be?) But still be able to put something tasty on the table that her housemate would enjoy. (That would be Mr. C.)

So, not only is this soup easy to prepare, amazingly filling, and of gourmet restaurant quality, the nutritional value is off the charts. For more information, read a bit about this amazing ingredient below.

Well, that’s it for today. Mr. C. is making a Costco run and I asked him to bring home some fish. So, I thought I better research a low fat, low calorie, new way of preparing whatever type of fish happened to take his fancy. (We love fried fish, but my doctor would not be pleased if I didn’t make an effort to change my evil ways.) (She’s basically no fun at all!) (But she’s right!)

And sorry about no picture. I made this soup just before we left on vacation, and I think my mind must have been elsewhere when I should have been taking a picture.

Until next time, be happy, stay healthy, and take good care of those around you.

Peace and love to all.

1 c. dried whole peas

2 T. extra virgin olive oil

1½ c. chopped onion

2 carrots, diced

2 celery ribs, diced (include leaves)

2 garlic cloves, finely minced

6 c. water

3 T. vegetable base (I use Better Than Bouillon Vegetable Base)

1 smoked ham hock

2 bay leaves

2 tsp. dried thyme

1 tsp. dried savory

1 tsp. seasoned salt

freshly ground black pepper

2 T. chopped fresh parsley

Place the dried peas in a large bowl. Add water and cover with 3 inches of water. Cover and soak the peas for at least 8 hours or overnight in your refrigerator. Drain and rinse before adding to the other ingredients.

Heat the olive oil in a large, covered pan. (I use my Le Creuset Dutch oven.) Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute.

Add the water, drained dried peas, vegetable base, ham hock, bay leaves, thyme, savory, seasoned salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 90 minutes.

Remove the ham hock and continue cooking the soup until the peas are tender. Let the ham hock cool, then separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.

When the beans are tender, add the fresh parsley. Taste and adjust seasoning. Discard bay leaf before serving.

*Peas are thought to have originated somewhere between the Middle East and Central Asia; and, until the 16th century, when more tender varieties were able to be cultivated, were almost exclusively consumed by humans in their dried form.

According to whfoods.com “Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, dried peas are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Fiber is far from all that dried peas have to offer. Dried peas also provide good to excellent amounts of five important minerals, three B-vitamins, and protein—all with virtually no fat. As if this weren’t enough, dried peas also feature isoflavones (notably daidzein). Isoflavones are phytonutrients that can act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

Check a chart of the fiber content in foods and you’ll see legumes leading the pack. Dried peas, like other legumes, are rich in soluble fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds bile (which contains cholesterol) and carries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis. According to our rating system, dried peas are a very good source of dietary fiber.

In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, legumes like dried peas can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein–the most dangerous form of cholesterol) by 12.5%.”

    

LEMONY CHICKEN ORZO SOUP

And I know, another soup recipe from Patti. But in my defense, soup is usually pretty easy to prepare and almost always has some redeeming qualities because of all the veggie action happening. And bottom line, who doesn’t love a big old bowl of soup on a rainy day. Even if it’s a rainy day in Spring. Which incidentally, we have been having more than our fair share of here in Western Washington recently. But I’m not complaining. (Wouldn’t help anyway!) Because gloomy wet weather gives me all the more reason to build soup. And as you well know, I love soup. In fact, the older I get, the more I like soup. What’s with that I wonder? Anyway, it is what it is, and this recipe is the result.

Based on a recipe I found on the cookingclassy.com site, with a few changes by yours truly, this version of classic chicken noodle soup is a winner. Especially if you happen to be a lemon addict like Mr. C. and me. Because what the lemon adds to a pretty ordinary chicken soup is just plain amazing. And of course, in the case of this soup, the addition of Parmesan rinds doesn’t hurt the flavor of the soup either. Plus, the Parmesan rinds help thicken the soup a bit. So, never throw those rinds away. Keep them for times when you want to add a bit of Parmesan flavor to a soup, stew, or pasta sauce.

So, next time you feel that chicken soup is called for, give this recipe a try. It truly is a lovely version of a classic feel better soup. Now if I could only figure out a way to get this soup to the Ukraine, I know it could only help.

As always, stay happy, stay healthy, and stay connected to the world. My heart hurts for the people of both Ukraine and the general population of Russia. How people like Putin can even look themselves in the mirror is something I will never be able to understand. How anyone could think that killing woman in a maternity hospital is merely a casualty of war, for example, is unconscionable. But there is one thing we can all do to help.

If you have the means, please consider donating to a charity that provides assistance to the Ukrainian citizens. And even if you don’t have money to spare, remember that charity begins at home. Even a smile to a stranger or giving a couple of cookies to a shut-in neighbor can make that person’s life just a little better. We may not have the ability to change big situations like war, but we can always provide hope to others by our own positive actions.

Peace and love to all.

2 T. extra virgin olive oil

1lb. boneless, skinless chicken breasts, cut into very small pieces

kosher salt

freshly ground black pepper

1 carrot, diced 

1 c. chopped celery, plus leaves

½ med. onion, chopped

4 cloves garlic, minced

6 c. chicken broth, or more as needed

1¼ tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. dried rosemary

1-2 Parmesan cheese rind(s), plus grated Parmesan for serving

1 c. dried orzo pasta

1½ tsp. lemon zest

3-4 T. fresh lemon juice

2 c. finely chopped fresh baby spinach

Heat the olive oil in a large, covered, Dutch oven, or soup pot over medium heat. Add the chicken pieces, lightly sprinkle with salt and pepper, and sear the meat until browned. Transfer chicken to a plate leaving as much oil in the pan as possible. 

Add the carrot, celery, and onion; sauté until the veggies begin to soften. Add the garlic and sauté for 1 minute. 

Add the chicken broth, oregano, basil, thyme, rosemary, and Parmesan rinds. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Give a stir periodically. Taste and adjust seasoning.

Add orzo, cover, and simmer stirring occasionally, about 8 – 10 minutes or until the orzo is al dente. Give a stir once or twice.

Remove Parmesan rinds and return chicken to soup along with the lemon zest, lemon juice, and spinach. Heat through.

Serve hot. Pass the grated Parmesan cheese.

CREAMY BACON BROCCOLI CHEESE SOUP

And yes, I know most of you already have a favorite recipe for broccoli cheese soup. In fact, so do I. (Well, now I actually have 3 terrific recipes. Because there are already 2 really great versions of this classic on this site.) But I always enjoy changing things up a bit, hence my latest version. And this one contains a little bit of bacon. And how can you go wrong with bacon? Inconceivable. (Thank you Wallace Shawn.) Anyway, I was wanting to serve soup last evening, and broccoli cheese soup sounded like it would hit the spot. Which incidentally it did perfectly. A few oyster crackers as an accompaniment, and all was well with the world. (Well not really, but our little piece of the world was considerably enhanced by this terrific one dish meal.)

So, if you would like to serve an easy to prepare and soul satisfying soup to your family, I’d say give this recipe a try. There are more veggies in this version than in many, so, of course that’s always a plus. But it’s really the taste that’s foremost. And in the case of this soup, the taste and creamy texture is fabulous.

We just got back from spending a delightful week down in Long Beach, WA, staying at The Breakers where we had previously owned a couple of units when our grandkids were young. Owning the units allowed me to host “camp grandma” every summer for a couple of weeks. Some of my most pleasant memories. It also gave our adult “kids” a place to vacation with their children that didn’t cost them an arm and a leg. So, staying at The Breakers was kind of a nostalgic trip down memory lane. Of course, we routinely visit the area most years when we make our annual spring trailer trip down the Washington, Oregon, and California coasts. So, we are quite familiar with the better dining establishments on the Long Beach peninsula. And one of our favorites is the 42nd Street Café. We have been going there now for almost 30 years. And it is still serving up high quality food in a cozy environment. We love it. So, although I got a break from cooking dinner, I still made breakfast and light lunches. But it was fun to get away. And the other 3 restaurants we visited – The Depot Restaurant in Seaview (just south of Long Beach), the Shelbourne Inn Pub (also in Seaview), and the Pickled Fish (in the Adrift Hotel) also served us wonderful dinners.    

So, as always, have fun in your kitchen. But take a break once in a while. Let someone else cook for you. It only makes you appreciate your time in the kitchen that much more. Plus, you get great ideas for dishes you would like to serve at home.

Peace and love to all.

2 T. unsalted butter

6 slices thick, meaty bacon, chopped

1 lg. carrot, grated

2 lg. celery stalks including leaves, finely diced

1 sm. yellow onion, finely diced

2 garlic cloves, finely minced

⅓ c. unbleached all-purpose flour

¾ tsp. dry mustard

½ tsp. paprika

1 tsp. seasoned salt

freshly ground black pepper

4 c. chicken broth

1 head broccoli, florets and peeled stems cut into small bite size pieces

½ c. whole milk  

½ c. heavy cream (or more whole milk)

16 oz. grated sharp cheddar cheese

⅓ c. finely grated Parmigiano Reggiano  

Melt the butter in a large stockpot or Dutch oven over medium heat. Add the bacon and cook until bacon is crisp. Remove to a bowl with a slotted spoon, reserving as much fat in the pot as possible.

Add the carrot, celery, and onion and cook, stirring occasionally, until the veggies are softened. Add the garlic and cook for 1 minutes. Sprinkle the flour, dry mustard, paprika, seasoned salt, and pepper over the vegetables and stir until no dry bits of flour remain. Let cook for a couple minutes.

Pour in the chicken broth a cup at a time, stirring constantly to prevent lumps. Bring to a boil, reduce to a simmer, and cook, covered, for 10 minutes.

Add the broccoli, milk, and heavy cream. Bring to a gentle boil. Reduce to a simmer and cook, covered, for another 10 minutes, or until the broccoli is soft.

Remove from heat and stir in the shredded cheddar a handful at a time. Stir in the Parmigiano Reggiano. Once the cheese is melted, stir in the reserved bacon, saving a bit to use as a garnish. Taste and adjust seasoning.

Serve hot! Crostini is great on the side. So are oyster crackers!

Max and Miles on our guest room bed. We haven’t had many sunny days lately. But one late afternoon the sun broke out for a couple of hours, and our boys took full advantage. Of course, they were not pleased with me for waking them up. But as soon as I left the room, they were back in dreamland. Rough life!

HAM HOCK AND NAVY BEAN SOUP WITH FENNEL 

And yes, I make soup frequently. Because – I love soup. It’s easy to prepare, most of the time includes lots of veggie action, and it tastes good. And during the fall and winter months, soup is a comfort. For me it’s a reminder of how lucky I am to be warm and cozy in my own home. And to my mind, soup should be the poster child for comfort food. And you know how I feel about comfort food! Thus – I make soup all the time. Luckily Mr. C. loves soup as much as I do. Otherwise, he’d be on his own for dinner because I’d be serving soup anyway! Of course, you know that’s not true. But it makes for a good story. And it serves as an affirmation of how much I really do love a big old bowl of really good soup. And there in lies the heart of this harangue. I only like soup when it is delicious. And usually that means – homemade. (Or made in a fine restaurant.) And I know. I’m picky. But I’m sorry folks, a bowl of soup that comes from a can, just doesn’t make it for me.

First of all, canned soup is usually too salty. Then, for what you get, it’s expensive. If there is any meat, in a soup that calls itself chicken noodle soup for example, any of us would be hard pressed to find more than just a smidgen of chicken. So, what would we be paying for? I rest my case. (And yes, I know, convenience is worth something.)

Actually, I really shouldn’t be preaching to the choir in the defense of homemade soup. Because if you weren’t into homemade soup in the first place, you wouldn’t even be reading this diatribe!   

Anyway, all blather aside, I truly believe you would find this soup easy to prepare and ever so delicious. Absolutely perfect for a grey, Pacific Northwest dinner. (Or anywhere else for that matter!)

Peace and love to all.

1 T. extra virgin olive oil,

½ lg. onion, chopped

2 carrots, chopped

4 celery ribs plus leaves, thinly sliced

1 lg. fennel bulb, diced

4 lg. cloves garlic, finely minced

½ c. dry white wine

6 c. chicken broth (or 6 c. water and 2 T. chicken base)

1 (8-oz.) can tomato sauce

½ tsp. seasoned salt

freshly ground black pepper

2 tsp. fennel seeds

¼ tsp. dried thyme leaves

4-6 crushed red pepper flakes

1 bay leaf

1 smoked ham hock

1⅓ c. small navy beans, rinsed

2 c. thinly sliced baby spinach

Heat olive oil in a large, covered soup pan or Dutch oven. Add the onion, carrots, celery, and fennel bulb. Sauté only until onion starts to soften. Add the garlic and cook for 1 minute.

Add the wine and cook until any liquid has evaporated.

Add the chicken broth, tomato sauce, seasoned salt, pepper, fennel seeds, thyme, crushed red pepper flakes, bay leaf, ham hock, and navy beans. Bring to a boil, reduce heat, cover, and gently simmer until the beans are soft, about 2 hours. After about 90 minutes, remove the ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.

When the beans are tender, add the spinach. Remove from heat. Taste and adjust seasoning. Discard bay leaf before serving.

Great accompanied by crusty baguette slices or Crostini. See recipe below.  

Please note: For this recipe, beans do not need to be pre-soaked.

CROSTINI

baguette or similar chewy long loaf of bread

extra-virgin olive oil

flaky or coarse sea salt

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.