Category Archives: SOUP, STEW, AND CHOWDER RECIPES

GROUND BEEF AND BLACK BEAN CHILI

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OK, I know, everyone already has their favorite recipe for chili, and I actually already have several recipes on this site that I dearly love too. So, what made me go online and look for another chili recipe is anyone’s guess. And why black beans? Well, that’s easy. I was too lazy to cook kidney beans from scratch and all I had in the pantry was a lone can of black beans. So, I thought – what the heck. Go online and see how other cooks make their chili using black beans. And I stumbled on to the juliasalbum.com site. As I perused the ingredients, it looked like the perfect chili recipe to me. Of course, I added a couple of ingredients and played fast and loose with some of the spice amounts, but other than that, this fabulous and easy to prepare chili recipe is compliments of Julia.

So, what makes this chili special? Well for one thing, it contains more vegetables than you usually find in chili. (That’s a plus BTW.) And 5 cloves of garlic. That’s more garlic than you find in most chili recipes. The spices are not uncommon, but the cup of beef broth is. And beef broth is such a wonderful ingredient to bring extra richness to any dish. So, basically, this is just a good basic recipe for a fabulous bowl of chili. And in my book, there is just nothing finer. Served with a nice cornbread muffin, life is good.

As always, have fun in your kitchen. And remember, some of the best food in the world is often very simple to prepare and has been a family favorite for decades. But that doesn’t mean the dish can’t be “revised” periodically. Hope you enjoy this “revision”.

Peace and love to all.

1 T. extra virgin olive oil

1 lb. ground beef

1 onion, chopped

1 med. carrot, finely chopped

1 celery stalk, finely diced

¼ c. chopped Hatch chili or ½ c. chopped green bell pepper

5 garlic cloves, chopped

3 T. chili powder

4 tsp. paprika

4 tsp. Italian seasoning

2 tsp. cumin

½ tsp. kosher salt

freshly ground black pepper

1 (28-oz) can whole or diced tomatoes, plus juice (Italian tomatoes, if possible) 

1 c. beef broth

1 (15-oz.) can black beans, rinsed and drained

grated sharp cheddar cheese, garnish

thinly sliced green onions, garnish

sour cream, garnish

Heat olive oil in a large Dutch oven or heavy covered pan. Add ground beef and cook until browned. Add the onion, carrot, Hatch chili or bell pepper, and celery; stir well and continue cooking for about 2 more minutes. Add the garlic and cook for one minute.

Stir in the chili powder, paprika, Italian seasoning, cumin, salt, and black pepper. Add the canned tomatoes with juices and the beef broth. Bring mixture to a boil, reduce heat, cover, and simmer gently for 1 hour. Taste and adjust seasoning.

Add the black beans and cook for another 20 minutes or so.

To serve, pass the grated cheddar cheese, sliced green onions, and sour cream.

CREAMY CAULIFLOWER, CARROT, AND CELERY SOUP WITH OVEN BAKED GARLIC CROUTONS

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About a week before Thanksgiving, our neighbors and dear friends Mark and Vicki had us over for dinner. And Mark served this soup as the first course. His soup was chunky, and I loved the taste and texture from first bite. So, when it came to planning what soup to serve as a first course for Thanksgiving, I decided to prepare the same soup, but use my immersion blender to make the soup creamy rather than chunky. And to offset the creamy, I decided homemade croutons would provide the texture that was missing from not serving the soupy chunky. So, I messed with the recipe Mark found on the tasteofhome.com site to what you find below. But, if you don’t care for smooth soup, just leave your immersion blender in its hiding place, and serve the soup chunky. But, no matter how you decide to serve this soup, you are in for a treat.

Now, if you are only into soups that pack a lot of flavor, this may not suit your taste. It absolutely does not provide an “in your face” flavor punch. It’s more of a subtle and unpretentious little soup with hints of class and refinement. And perfect when the rest of the meal is going to be a full-blown taste bud extravaganza!

So, I hope you give this charming soup a try. It really is delicious. And ever so easy to prepare. And the croutons ain’t bad either!

As always, continue to prepare and eat delicious food. Life is short and one of life’s greatest pleasures, at least for me, comes from sitting down to a truly wonderful meal with family and/or friends. So, make it happen. Even if you live alone, call a friend or two and invite them for dinner. They will love being entertained and you will have a great meal to share and maybe even some delightful leftovers you can treat yourself to the next evening. And always keep in mind that what we are experiencing right now is not a dress rehearsal for our lives. We are living the main and only event. So, don’t skimp on the quality of food you feed yourself or your family and friends.

And sorry for no picture. But by the time I was dishing up soup on Thanksgiving, I was already thinking fondly of my pillow and taking a picture for my blog didn’t even enter my mind. What blog???

So, from one recovering Thanksgiving cook to all of you out there – peace, love, and endless days of joy.

1 med. head cauliflower, cut into small pieces

1 med. carrot, shredded

¼ c. finely chopped celery

2½ c. water

2-3 tsp. chicken or vegetable bouillon

3 T. unsalted butter

3 T. unbleached all-purpose flour

¾ tsp. kosher salt

freshly ground black pepper

2 c. whole milk

1½ c. grated sharp cheddar cheese

dash hot pepper sauce, opt. (I use Frank’s RedHot sauce)

Combine the cauliflower, carrot, celery, water, and bouillon in a heavy soup pot. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). Using an immersion blender, puree the soup. (If there are a few chunks, that’s just fine!

In a large saucepan, melt the butter. Whisk in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Serve in small bowls or small coffee cups garnished with Oven Baked Garlic Croutons.

OVEN BAKED GARLIC CROUTONS

1 T. unsalted butter

1 T. extra virgin olive oil

1 clove garlic, finely minced

½ tsp. dried parsley

Pinch kosher salt

freshly ground black pepper

2 c. bread cubes

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.

Remove from oven and allow to cool completely before using or storing in an airtight container.

CREAMY CHANTERELLE MUSHROOM SOUP

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So, the other day Mr. C. returned from grocery shopping with a bag of fresh chanterelle mushrooms. Oh my, now what to do with these gastronomic treasures? Well, the first thing that came to mind was soup. So, not already having a recipe for the likes of these beauties, I went on-line to see if I could find just the perfect recipe. And by golly, there it was on the seriouseats.com site. OK, I changed a thing or two, but the recipe basics are still there. So, thank you J. Kenji López-Alt for this marvelous recipe.

Now, the first thing you might notice is that this creamy soup has no cream in it. Hurray for that. It does however have quite a bit of butter. You simply can’t have soup with the kind of flavor this recipe produces without a bit of fat. But at least, it doesn’t have both butter and cream. So, that’s certainly a redeeming feature.

What is does have is an abundance of flavor and a wonderful mouth feel. So, while it’s still chanterelle season, I recommend you make this soup ASAP.

So, without further ado, I present you with a recipe for soup at its finest. And as always, peace and love to all.

¾ – 1 lb. chanterelle mushrooms, cleaned and chopped into small pieces

1 qt. chicken broth

5 T. unsalted butter, divided

2 med. shallots, minced

3 garlic cloves, thinly sliced

1 T. flour

½ c. dry sherry

1 qt. chicken broth

1 lg. or 2 sm. bay leaves

1/8 tsp. dried thyme 

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Melt 2 tablespoons of the butter in a medium sized soup pan over medium heat. Add the minced shallots and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add the garlic and cook for 1 minute. Add 1 more tablespoon of butter and the chopped mushrooms. Cook, stirring frequently, until excess liquid evaporates, and mushrooms start to sizzle, about 10 minutes. Add the flour and stir to incorporate. Cook for 30 seconds.

Add sherry and cook, stirring constantly and scraping bottom of pan, until the sherry is thick and syrupy, about 1 minute. Add the chicken stock, bay leaf, thyme, salt, and pepper.

Bring the soup to a simmer and adjust heat to maintain a low simmer. Cover the pan and simmer for 30 minutes. Discard bay leaf and using an immersion blender, add the 2 more tablespoons of the butter and whirl until the soup is completely smooth. Taste and adjust seasonings.

To serve, ladle soup into soup bowls and top with homemade croutons. See recipe below.

Easy Garlic Croutons:

1 T. butter or extra virgin olive oil (or a combination)

2-3 c. cubed crusty, chewy bread

granulated garlic

Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.

BACON, SHRIMP, AND CORN CHOWDER

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The first thing you might notice after a cursory glance at the ingredients for this recipe, is that there are no potato chunks in this chowder. And I know, many of you don’t consider chowder to be chowder if it doesn’t contain potatoes. And don’t get me wrong, I love potatoes too. But I have eaten far too many chowders (seafood chowders especially) that were half potatoes to the exclusion of other veggies that might actually have given the chowder a lovely flavor base. So, frankly, I’m done with potatoes in my chowders. (That sound you hear is Mr. C. applauding in the background?)  In fact, until the other evening when I ordered a cup of crab and corn chowder at the Brown Lantern Ale House in Anacortes, I hadn’t had a taste of chowder in years. But this crab chowder was so delicious, and to my delight, nary a cheap filler like potato in the entire mixture. Just a lovely creamy chowder filled with real crab and corn. So, my faith in chowders renewed, the next day I glommed together a recipe for (you guessed it) crab and corn chowder.

So, why is this recipe for a shrimp chowder you might be asking yourself? Simple answer. I didn’t have any crab on hand. But I did have bacon, shrimp, and 2 ears of corn. So, the crab and corn recipe is pending. In the meantime, you’ll just have to settle for this recipe. Which by-the-way is delectable. Easy to prepare, and a lot lower in fat than many chowder recipes.

As always, be creative in your kitchen. Trust your instincts, especially if you’ve been cooking for a long time. You know what spices go together. You know what to put in a good spaghetti sauce. And what to throw into meat loaf. And that bacon is it’s own food group! So, yes, of course, if you can’t imagine a chowder without potatoes, serve it up! I won’t know, and even if I did, I’d be the one you heard in the background clapping my hands together in celebration of your knowledge of your families preferences. Because, more than anything, I want you to love cooking. And to feel pride when you feed not only yourself but your family and friends with fantastic food. And if that means potatoes in the chowder you serve, good on you! You’re doing it right!

Peace and love to all.

5-6 slices thick-cut lean bacon, cut into small pieces

½ lb. lg. shrimp, peeled, de-veined, tails removed and cut into small pieces

2 T. unsalted butter

½ c. finely chopped onion

⅓ c. shredded carrot

1 c. thinly sliced celery, plus chopped leaves, if possible

½ red, orange, or yellow bell pepper, finely chopped

3 cloves garlic, finely minced  

¼ tsp. seasoned salt

freshly ground black pepper

pinch crushed red pepper flakes

¼ tsp. dried thyme

¼ tsp. paprika

2 T. unbleached all-purpose flour

1½ c. chicken stock or 1½ c. water and 1½ tsp. chicken base

1 c. whole milk

½ c. half and half

cooked kernels from 2 ears of corn (or 1½ cups frozen) 

2-3 green onions, thinly sliced, for garnish

hot sauce, for table

Fry the bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon to a small bowl. Set aside.

Add the shrimp and cook just until done. With a slotted spoon, remove to the same bowl with the cooked bacon.

Add the butter to the pot and let it melt. Stir in the onion, carrot, celery, and bell pepper. Cook, stirring occasionally, until the veggies are tender, about 5 minutes. Next stir in the garlic, seasoned salt, black pepper, crushed red pepper flakes, dried thyme, and paprika. Cook until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly stir in the chicken stock, milk, and half and half until no flour lumps remain. Stir in the corn kernels and bring to a gentle boil. Let bubble until thickened, about 5 minutes. (If the chowder is not as thick as you like, make a beurre manié (paste made with equal parts flour and soft butter mashed together) and stir into the soup. (I would suggest starting with 1 tablespoon each of soft butter and flour. Then if the soup is still not thick enough, repeat the process.) Taste and adjust seasoning.

When ready to serve, stir in the cooked bacon and shrimp and continue cooking just until the shrimp is hot.   

Serve the chowder hot, sprinkled with sliced green onions. Pass hot sauce at table. Great served with Soft Sourdough Rolls. (Recipe to follow in the near future.)  

     

CREAMY ROASTED CAULIFLOWER CHEDDAR CHEESE SOUP

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OK, I hate to boast, but I truly believe that cauliflower was invented mainly for this soup recipe. Because, regardless of the other good recipes I have for this simple cruciferous vegetable, this preparation is now my favorite. And I’ll bet a years-worth of broccolini, that it’s going to become your favorite way to eat cauliflower too. And never mind that you probably already have a recipe for cauliflower cheddar soup. You simply must give this recipe a try. Roasting the cauliflower imparts such a goodly amount of richness, that in combination with all the other ingredients, there is no way this soup could be anything but delicious.

I served it last evening with just baked Chewy Sourdough Baguette slices, and it made the perfect Sunday evening meal. And it had been ever so quick and easy to build. So, another point in its favor. The only mistake I made was in not making a double batch. Because for lunch today, we are going to have to fight over the leftovers. Good thing Mr. C. is always such a gracious loser.

As always, keep having fun in your kitchen and keep on preparing healthy and delicious food for yourself and your family. I’m flat out of advice on matters I have no business mentioning on a cooking blog in the first place. So, I will simply leave you with my standard hope and prayer for each and everyone of you. Peace and love to all.

Oh, and if you were concerned about me offering to give up broccolini for a full year, please do not worry. I can’t stand the stuff, so I wouldn’t be eating it anyway. But thanks for any unease my words may have caused you.

1 med. head cauliflower, cut into very small pieces (use the stems and florets)

1 T. extra virgin olive oil

kosher salt

freshly ground black pepper

4 T. unsalted butter, divided

1 shallot, finely minced

2 lg. garlic cloves, finely minced

1 med. carrot, grated

1 lg. stalk celery, finely chopped

2 c. water 

2 tsp. Better Than Bouillon Chicken or Vegetable flavored base   

3 T. unbleached all-purpose flour

2 c. whole milk

2 c. grated sharp cheddar cheese, loosely packed 

½ tsp. hot sauce, or more to taste (I use Frank’s Red Hot)

chopped chives, opt. (you can substitute green onion in a pinch)

garlic croutons, opt. (see recipe below)

Place cauliflower on a rimmed baking sheet. Drizzle with olive oil and lightly sprinkle with salt and pepper. Bake in a pre-heated 425-degree oven for about 20 minutes or until the cauliflower pieces start to get brown around the edges. Remove from oven and set aside.

Meanwhile, in a covered Dutch oven or soup pot, melt 1 tablespoon of the butter and add the shallot and garlic. Cook for about 1 minute, then add the carrot, celery, water, and bouillon base. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the vegetables are completely tender. Add the roasted cauliflower.

While the veggies are cooking, melt the remaining 3 tablespoons of butter in a large saucepan. Whisk in the flour until smooth. Gradually add the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in the cheese and hot sauce. Transfer to the Dutch oven and stir until well blended. (If the soup feels too thick, add a bit more water or milk.) Taste, and adjust seasoning. Serve immediately topped with croutons and chopped chives.

Garlic Croutons:

1-2 T. butter or extra virgin olive oil (or a combination)

2-3 c. cubed crusty, chewy bread (really any kind of bread you want)

granulated garlic

Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently.

When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Remove from heat. Cool and store in an airtight container.

       

BEEF STEW WITH GARLIC, ONION, AND CHIVE DUMPLINGS

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For the last several days, weather predictors have been threatening Northwestern Washington with snow. (Like that’s a big threat for people like me!) Because those of us for whom snow is the coolest thing ever, would be overjoyed to see big old fluffy flakes of precipitation fall from the sky. Even though, in our case, almost any amount of snow will render us house bound. (Our driveway and road leading out of our neighborhood are anything but level.)

Lots of snow on Mt. Baker, but so far, none on the deck from which I am taking this picture. That’s Barnum Point in the foreground surrounded on three sides by Port Susan Bay.

But for retired folks like Mr. C. and me, who are already basically tethered to our house because of covid-19, so what? And snow is so pretty. And so much fun to play in. (OK, it used to be fun to play in when I was still skiing. Now however, I stick to admiring it from the comfort of my well heated and comfortable home.) But you understand what I mean. And besides all of which, even though I fervently wish for snow, I have as much say in the matter as my fellow thinking Americans who would like to see one of our former presidents (no name given to avoid a lawsuit) airlifted to a tiny island in the middle of a vast sea of sharks, never to be heard of again! But for reasons unknown to me, I was not handed the responsibility for weather in our region, or for mandating punishment even if said punishment is richly deserved! So, I do the next best thing.

I prepare hearty comfort food that makes us feel like there must be snow on the ground. Which, of course there is. Somewhere. And beef stew, with light as feather dumplings nestled on top, is perfect “snow weather” food. So, of course I hope you give this recipe a try. The stew is delicious. And when topped with dumplings, your entire family will feel like it must be a special occasion. (Snow, or no snow.)

So as always, make each meal a special occasion. And don’t hate snow. None of us can either stop it from falling or hasten its appearance. It simply is what it is. So, stock up on hot chocolate mix and marshmallows. Whip up a batch of chocolate chip cookies or brownies. And graciously accept the inevitable. And after all that effort, and if you still have a modicum of energy left, prepare a hearty and tasty meal to top off another great day of just being alive.

Peace and love to all.

For the Stew:

4-6 slices thick lean bacon, diced

1 lb. lean beef (round steak or top sirloin is great)

2 tsp. seasoned salt

freshly ground black pepper

1½ tsp. paprika

½ c. flour

1 lg. onion, chopped

3 garlic cloves, minced

1 c. chopped celery

2 carrots, sliced ¼-inch thick

3 c. beef stock

1 c. red wine (I use Gallo Hearty Burgundy)

1 T. tomato paste

1 bay leaf

2 tsp. dried thyme leaves

½ tsp. dried rosemary, crushed

1 T. dried parsley

2 medium potatoes, diced

4-6 c. fresh or frozen vegetables (corn, beans, peas, broccoli, mushrooms, zucchini, etc.)

Fry bacon until crisp in a large, covered soup pot. Remove bacon to medium sized bowl. Don’t discard bacon fat. Meanwhile, remove any fat or grizzle from meat and cut into bite size pieces. Sprinkle meat with seasoned salt, pepper, and paprika. Place flour in a bag and add meat cubes. Shake until well coated. Brown meat in bacon fat. As pieces brown, remove to the same bowl as bacon. If more fat is needed to brown all the meat cubes, add a teaspoon or so of vegetable oil.

After all the meat has been browned, add onion, garlic, celery, and carrot slices to the pot. Stir fry for about 5 minutes, lifting brown bits off the bottom. Add beef stock, red wine, tomato paste, bay leaf, thyme, rosemary, and parsley. Bring to boil and add cooked bacon, meat cubes and any accumulated meat juices. Reduce heat to low, cover, and simmer for about 90 minutes or until the meat is almost tender. Stir periodically.

Add potatoes and simmer until they are almost done, about 30 minutes. Add fresh vegetables and cook until crisp tender. Add frozen vegetables and continue cooking until the stew is simmering gently.  

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 test if the dumplings are cooked through. The toothpick will be clean if the dumplings are cooked enough. Then serve the stew immediately.

For the Garlic, Onion, and Chive 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

1 garlic clove, finely minced

1 T. chopped dried onion  

2 T. finely chopped fresh or 1 T. dried chives    

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

EGG DROP SOUP

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Yesterday I was in the mood for soup. I know, what’s so amazing about that? But for those of you who are new to this site, I should bring you up to speed. I am an inveterate fan of homemade soup and am not in the least bit ashamed to admit to this predilection. In fact, I’m quite proud of the fact if truth be known. And I know, it’s much more romantic and sophisticated to claim a love for caviar or champagne or Italian truffles shaved over freshly made pasta. But I’m neither ridiculously romantic or trendy cool, so my love of homemade soup is much more revealing of who and what I represent. But, when it comes to soup, I do draw a very firm line. For me, the soup in front of me must be absolutely delicious. Regardless of how much time and effort went into the process. In fact, I’ve found that a truly great soup doesn’t always require a complex combination of ingredients. And this simple recipe for egg drop soup is proof of that statement. (So is Avgolemono, if you need another example of a delicious soup that’s exceedingly easy to prepare.)

I found this recipe on the omnivorescookbook.com site. I had decided to look for an egg drop soup recipe because I didn’t want to spend a lot of time in the kitchen last evening and the soup was going to be only part of our evening meal. (I had made pizza the night before, and the leftover pizza was going to make up the main portion of our dinner.) And I know, pizza and egg drop soup aren’t known to be a standard pairing. To that I say, don’t knock it until you’ve tried it!

And I must say, this was such an easy soup to prepare. And spot on for flavor. And just exactly what I needed. And it contained green onions. Allow me to explain.

My mother used to tell me that as a toddler, if given a choice of a green onion or a bowl of ice cream, I would invariably choose the green onion. And I have no doubt about the honesty of that statement. Because I still love green onions and use them all the time in my cooking. In fact, I get kind of anxious if there isn’t at least one bunch of green onions in the veggie crisper portion of my refrigerator. So, a soup where green onion plays a starring role is perfect for me. And please know, this recipe produces a better egg drop soup than you will most likely ever find in a restaurant. It is absolutely stinkin’ delicious. Plus, because it is homemade, the cook has control over the quality of the ingredients. Which is always a plus in making dishes from scratch. (No hidden MSG, for example.)  

So, as always, think fresh, think delicious, and in some cases, think quick and easy. We all have those days when even contemplating an exhausting effort in the kitchen is more than we can handle. That is just fine. We aren’t machines after all. But some of us, myself included, can find ourselves feeling guilty if we don’t perform to our own self-imposed culinary standards. Cut that out! And cut yourself some slack. Repeat after me – “I am not a robot. I get tired like everyone else. And some days I just don’t feel like cooking!” And because we are human, those are the days when preparing a very simple meal is the best we can do for our self and our family. (Makes us less grumpy and less likely to feel picked upon. I speak from experience here!) Or better yet, if you are able, order a take-out meal. My dear husband knows me very well after all these years. And when I mention take-out, he doesn’t bat an eye. He knows, for what ever reason, I need a break. He also knows that by tomorrow, I will most likely be back in the kitchen happy as a clam. With no feelings of guilt for taking a break. So, in this one case, do as I say, and do as I do. Oh, and if you have the strength – make this soup.

Peace and love to all.    

4 c. chicken broth

3 fat or 4-5 skinny green onions, chopped (white and dark green parts separated)

1 slice fresh ginger

4 tsp. cornstarch

¼ tsp. white pepper

¼ tsp. fine sea salt (or more to taste)

1/8 tsp. turmeric, for the yellow color, opt.

2 T. water

4 lg. eggs   

2 tsp. toasted sesame oil 

Combine the chicken broth, the white part of the green onions, and the slice of ginger in a soup pot. Bring to a boil. Reduce heat. Bring broth to a low simmer and let burble for a good 10 minutes.  

Whisk the cornstarch, white pepper, sea salt, turmeric, and water together in a small bowl. Make sure the cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula. Keep the soup at a low simmer while you get ready for the next step.

Beat the eggs in a small bowl. To add eggs, hold a fork vertically across the rim of the bowl. Then slowly drizzle the beaten eggs through the tines of the fork into the soup. Move the bowl around as you pour the eggs, so that all the egg doesn’t land in one spot. Let the egg set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Just before serving, drizzle the sesame oil into the soup. Then sprinkle with the remaining green onion. Stir, taste and adjust seasoning, discard the slice of ginger, and serve immediately.

Dreary day here on Camano Island. Can barely see the water and mountains – what mountains? But my furry buddies Miles on the left and Max just next to my computer, are helping me write todays post. Helping me in the only way they can. By not trying to walk on my computer, grab at my leg from the floor (demanding that it is treat time), or jumping on the back of my chair. For this I am grateful. Plus, they are so darn cute when they’re asleep. I so love kitties. Can you tell?

CREAMY SAUSAGE, POTATO, AND SAUERKRAUT SOUP

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And now for something completely different. And no, this is not a joke recipe. It’s a real recipe and a darn good one at that! But perhaps you would find a bit of the back story interesting at this point. 

It all started with 2 heads of green cabbage. (Doesn’t it always!) One head Mr. C. had purchased from our local grocery store. The other had just arrived in our bi-weekly vegetable and salad farm box. Now one head would have been more than sufficient for the salad I had planned. But 2 heads? (So, no, 2 heads are not always better than one!) So, now what to do? Well, one thing I had always wanted to try making, but was a bit reluctant to try, was homemade sauerkraut. But really, how hard could it be to make sauerkraut? Only ingredients being cabbage and salt after all.

I’d watched my grandmother making sauerkraut in a big old ceramic crock when I was quite young. As I recall, she just layered sliced cabbage with salt and left it alone. And, if I had been particularly good that day, she would let me sprinkle on some of the salt. So, obviously fond memories had something to do with what happened next. My only concern was from a health standpoint. Would I poison us if I fermented my own cabbage? But after reading that sauerkraut is basically safe to eat at every stage of the fermentation process, I decided to give it a try.

So, before I could stop myself, I had hopped on-line and ordered a Jillmo Fermentation Jar, 2 Liter Fermentation Kit with Fermenting Weights and Airlocks, 2 Pack from Amazon. Which promised to be delivered the next day. And was. So, now I had no choice but to make sauerkraut. Which of course I did.

After carefully reading the instructions, in no time I had a jar of fermenting cabbage happily residing in my pantry. Fast forward one month, and I now had a jar of homemade sauerkraut in my refrigerator patiently waiting to be consumed. And after tasting it, I decided I had made the right choice. Homemade sauerkraut was fabulous. So, yesterday I decided enough was enough. I had to use some of my homemade sauerkraut.

I had been working on a recipe for a Reuben Sandwich casserole, but I didn’t have any pastrami in the fridge. So, I went on-line to see what other sauerkraut dishes might catch my eye. And there they were, several recipes for sauerkraut soup. And you know my passion for soups. So, after perusing several recipes, I glommed together this recipe. When we sat down to dinner, I told Mr. C. that if he hated the soup, we could always send out for pizza and I wouldn’t be in the least bit offended. But with the first bite it became obvious that we wouldn’t be ordering pizza. The soup was rich and absolutely delicious. Good to the last bite. And the best part – it had been ever so easy to build. Just a couple of vegetables to be chopped, and not a long cooking time. And so delightfully different from all the other soups I make. Mr. C. commented that it reminded him a bit of the Russian Borscht I make. (Recipe on this site, of course!) I agreed. This soup did have some of the basic borscht flavors that we both love so much.

So, if you are into trying a new soup that is different, while at the same time truly delicious, give this recipe a try. And if you ever considered making your own sauerkraut, I highly recommend that too. Easy and much better than any commercially manufactured product. And just because I love you all, you will find my homemade sauerkraut recipe below.

As always, keep having fun in your kitchen. Keep trying new and interesting recipes. And keep an open mind. One never knows when a new taste sensation will send your taste buds into their happy place. After all, avocados, chocolate, peanut butter, and even bacon were once edibles you had never before experienced. And look how well they worked out! Peace and love to all.

2 T. unsalted butter, divided

8-10-oz. smoked sausage, thinly sliced (I used Aidells Portobello & Swiss Cheese smoked chicken sausage. But kielbasa would also be wonderful.)     

1 c. chopped onion

freshly ground black pepper

2 c. sauerkraut, rinsed  

3 c. chicken stock

1 med. peeled potato, cut into ¼-inch chunks

¼ c. whole milk

¼ c. heavy cream

1 T.  Dijon mustard

¼ tsp. dill weed

¼ tsp. paprika

plain croutons, for garnish

finely diced Swiss cheese, for garnish

Melt 1 tablespoon of the butter in a soup pot or Dutch oven over medium heat. Add the sausage and cook until browned. Remove sausage and set aside.

Add remaining 1 tablespoon of butter and onion to the pan; cook until the onion is soft. Add the sauerkraut and ½ cup of chicken stock and boil until no liquid remains.

Add remaining stock. Reduce heat, add the potato, cover, and simmer until the potato pieces are tender, about 20 minutes.

Stir in the milk, cream, Dijon mustard, dill weed, paprika, and browned sausage. Bring to a boil. Adjust seasoning.

Serve with croutons and diced Swiss cheese.  

HOMEMADE SAUERKRAUT  

1 lg. head green cabbage (about 2 pounds)

4 tsp. fine sea salt

Remove any bruised or damaged exterior leaves from your cabbage, and then slice it in half crosswise. Remove the cabbage’s core, and then slice the cabbage into strips no wider than ⅛-inch thick.

Toss cabbage and salt together in a large mixing bowl and let it rest about 20 minutes, or until the cabbage begins to soften and release a little juice. Then squeeze the cabbage with your hands to soften it even further and help it to release more juice.

When the cabbage has become limp and has released ample juice, transfer it to your jar. Pack the sauerkraut tightly into your jar, using a kraut pounder or a wooden spoon, so that the cabbage continues to release its liquid and no air bubbles remain.

Continue packing the cabbage into the container until the cabbage is completely submerged in its own liquid. Place a weight over the cabbage, and then seal the jar. Allow the cabbage to ferment at room temperature and away from direct sunlight for at least 1 month or until fermented to your liking. At which time, transfer it to your fridge where it will keep for up to 1 year.

FYI: the Jillmo fermentation kit worked great. I highly recommend this product.

     

ITALIAN SAUSAGE, CANNELLINI BEAN, PASTA, AND KALE MINESTRONE

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And yes, I know. I just posted a soup recipe. But if you could look out my East facing windows, you would know why soup was most definitely on the menu again last evening. Where on a clear day we can see several snow-covered peaks in the Cascade mountain range, including Mt. Baker, the ever-changing wind patterns on Port Susan Bay, and a great expanse of sky even if there are a vast array of clouds, the last few days have been gray, misty, foggy, rainy, drizzly, socked in, etc. – basically obscuring our beautiful view. In other words, we are experiencing typical winter weather in the North Sound region. So, of course, what else should I expect? I know. I get it. But that doesn’t mean I have to like it! So, when I look outside and all I can see are wet dripping trees in my front yard, my body goes into comfort mode. And as you well know, one of my favorite comfort foods is soup.

Now, I didn’t start out to make minestrone. I don’t even like most soups calling themselves minestrone. Mr. C. doesn’t particularly like them either. I just wanted a soup with Italian sausage, cannellini beans, lots of veggies, and pasta. But by the time I finished listing the ingredients I wanted to use, it dawned on me that what I had basically created was minestrone. But my way. So, why fight it? I just told myself to build the soup and see what happens.

So last evening, we sat down to this soup and slices of Sourdough Whole-Wheat Bran Bread (recipe coming soon) that had only been out of the oven for a couple of hours. We both agreed, that call this soup what we may, it was absolutely delicious. And if this was what good minestrone tasted like, perhaps we had been missing out on a rare treat all along. Of course, we will never know. Because when we get a yearning for this soup again, this minestrone recipe is what I will use.

So, next time you get a craving for a hearty, winter soup, I advise you to prepare a big old pot of minestrone. (I still can’t believe I’m advocating making minestrone!) Anyway, just make this soup. You’ll be glad you did.

As always, never be afraid to change your opinion when you are proven wrong. Or laugh at yourself for being pig-headed over an inconsequential matter. (Like me denouncing minestrone!) Many of our prejudices (great or small) are grounded in feelings rather than facts. So, like my prejudice against minestrone soup, just let them go. Peace and love to all.

1 lb. bulk Italian sausage

2 carrots, chopped

2 stalks celery, thinly sliced

1 med. yellow onion, chopped

3 garlic cloves, finely minced

6 c. chicken broth, or more as needed

1 (14.5-oz.) can diced tomatoes (Italian, if possible)

2 tsp. dried basil

1 tsp. Italian seasoning

scant ¼ tsp. crushed red pepper flakes

1 bay leaf

½ tsp. kosher salt

freshly ground black pepper

1-2 c. cooked cannellini beans* (1 (15-oz.) can, drained and rinsed works too)

1 c. dry pasta (I use small elbow macaroni)

2- 3 c. loosely packed chopped kale or spinach

extra virgin olive oil, for drizzling

grated Parmesan or Pecorino-Romano cheese, for garnish

Brown the Italian sausage in a large, covered soup pot or Dutch oven. Remove the sausage with a slotted spoon and set aside**.  

Add the carrots, celery, and onion. Cook until the onion is tender, about 6 minutes. Add the garlic and cook for 1 minute.

Add the chicken broth, canned tomatoes including juice, dried basil, Italian seasoning, crushed red pepper flakes, bay leaf, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer gently for 40 minutes.  

Add the cannellini beans (cooking liquid and all) and pasta. Simmer, covered, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in the kale and cooked Italian sausage.  Cook only until the kale is wilted, about 2 minutes. Adjust seasoning. Discard bay leaf.

Serve soup drizzled with a bit of olive oil. Pass grated cheese.

*How I cook cannellini beans for this soup

1 c. dried cannellini beans, rinsed

3 c. water

½ tsp. seasoned salt

freshly ground black pepper

1 T. dehydrated onion pieces

1 tsp. Italian seasoning

2 T. extra virgin olive oil

Put all in a covered pot. Bring to boil. Reduce heat, cover, and simmer until the beans are tender. Depending on the age of your dried beans, this can take 2-4 hours – or beyond. So, I start the beans well in advance of the soup itself. When the recipe calls for the beans, I pour the whole mess in the soup pot. I don’t drain the beans. The liquid itself adds flavor to the soup.

**Please note: This is a trick I learned many years ago and often use whenever I use Italian sausage or the like in a recipe. I take the Italian sausage out of the pan after I have first cooked it, because, if I left it in the soup, by the time it came time to serve the soup, there would be no flavor left in the meat. I want that burst of Italian sausage yumminess in every bite. And yes, the broth will still be delicious even without the sausage simmering away with all the other ingredients. Try it, you’ll like it Mikey!     

 

CAMANO COCK-A-LEEKIE SOUP

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OK, I expected this to be just another basic chicken soup. And it is, but not quite. It has a more complex flavor. I think it has to do with the use of a bit of dry white wine, fresh thyme, and of course the use of leeks rather than regular onions. Whatever the reason, I say – vive la difference! Because, regardless of what you name this soup, it is darned tasty.

Now for those of you who are purists, I did not include any prunes. No offence to prunes, but I just couldn’t go there. I also didn’t use rice or barley, which are more often found as the thickeners in a traditional Scottish Cock-a-leekie soup. I happen to love noodles. And in just a few rare cases, I don’t really like rice in soup. (And yes, Avgolemono is one of the rare exceptions.) And as far as barley goes, well suffice it to say, you won’t find any barley in my pantry. I simply do not care for either the slimy chewy texture or bland flavor of barley. (Any doubts how I really feel about barley?) But, of course, if you love rice or barley in soup, feel free to replace the noodles with either of these ingredients. (I will not take it personally.)

So, is this an authentic cock-a-leekie recipe? Heck no! Is it a mish-mash recipe concocted from too much research and way too much esprit de corps shown for the usual suspects in a delicious chicken soup? Heck yes! And is it worth making? You bet your last package of boneless, skinless chicken breasts it is!

Now, if you look closely, you won’t find a lot of fat in this recipe. What you will find however, is a nice assortment of veggies. So, is it a fairly healthy dish? Yes, I believe it is. And what’s more, super easy to prepare.

So, as always, think soup on cold winter days. Nothing says healthy comfort better than a big old bowl of steaming goodness. And keep looking for better days to come. We now have a vaccine and the prospects for a better year ahead. So, stay positive. We all need time to heal after the last few years. Healing takes time, courage, and forgiveness. Be the person in your family that helps make the healing transition happen. Peace and love to all.  

2 T. unsalted butter

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

1 tsp. seasoned salt

freshly ground black pepper

1 c. thinly sliced celery (including leaves)  

1 med. carrot, finely diced   

2 lg. leeks, white and light green parts, halved, and thinly sliced

3 garlic cloves, finely minced

½ c. dry white wine (I generally use Pinot Grigio)  

5-6 c. chicken stock

1 bay leaf

2 tsp. fresh thyme leaves or ½ tsp. dried thyme

2 c. broken thick egg noodles

1 tsp. lemon zest

2 T. chopped fresh parsley

chopped green onion, garnish

Heat the butter in a large heavy covered soup pot or Dutch oven. Add the chicken pieces and sprinkle evenly with the seasoned salt and pepper. Fry until the pieces are a bit browned and cooked through. Remove from pan with a slotted spoon and set aside. 

Add the celery, carrot, and leeks to the pan. Cook until leeks have softened a bit, about 4 minutes. Add garlic and cook for one minute. Add the wine and cook until almost no liquid remains. Add the chicken broth, bay leaf, and thyme. Bring to a boil, cover pan, reduce heat and simmer for 30-45 minutes, or until the carrot is tender.  

Add the egg noodles and lemon zest. Return the heat to a high simmer and cook until the pasta is al dente. Return the cooked chicken to pot, add the parsley, taste, and adjust seasoning. (Will probably need a bit of kosher salt.) Discard bay leaf.

Serve in soup bowls garnished with green onion.