Category Archives: SOUP, STEW, AND CHOWDER RECIPES

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.

    

CREAMY BACON AND CHEDDAR CHEESE VEGETABLE SOUP

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Whenever I’m feeling kind of low or my arthritis is flaring up, I turn to soup. So yesterday, feeling both low and not physically at my best, I came up with this easy recipe for a cheesy vegetable soup for dinner.

Now, for those who know me personally, please don’t worry about either my mental health or my physical well-being. Every once in a while, when I read about all the morons out there who cause trouble just for the shear pleasure of doing so, their antics over-whelm me. I simply can’t understand or empathize in any way with their stupid and destructive behavior. I lose all ability to sympathize in any way with their fundamental right to be nitwits. In other words – I want to take a bucket of ice water and pour it over their heads. Or better yet, become Marshall Dillon and throw all their racist, destructive, malevolent butts in jail. And, throw away the key! I know. Tell me how you really feel, Patti!

But as much as I try to stay mad or moody or depressed, it only lasts for a day or so. Then my usual calm and equanimous nature springs back and I once again feel magnanimous towards all my fellow denizens of mother earth. (Well, most of them anyway!) And because of fast acting drugs, I can usually force my arthritis into submission within a couple of days also. So, like I said, not to worry. I’m much better today. But back to this soup.

I had some bacon that needed to be used. I also had a small green pepper on its last legs (so to speak), and some broccoli that was well past its pull date. (I know. Fresh veggies don’t come with pull dates. But if they did……) Anyway, I decided a nice hearty vegetable soup would be just what the doctor ordered. But not too healthy. Considering my mood and joint pain, I felt in need of comfort. And of course, felt I well deserved it too. Mr. C. offered to either cook dinner or go pick something up, but I had been inactive all day. And as I am fond of saying, busy hands are happy hands. (No, I don’t always say that. But it has always worked out that way for me!) So, to the kitchen I proceeded.

And after spending all of an hour plotting, planning, hacking, slashing, cooking, and simmering, dinner was on the table. And I felt better. Not only about the state of the world, but my arthritis seemed to have taken the hint and faded into the background.    

So, if you too have days when life seems more difficult than usual, may I take this opportunity to recommend soup. There is just something about a big old bowl of soup that fairly screams “it’s going to be OK”!

As always, treasure the good times, work through the rough patches, and don’t let others influence your feelings of joy and happiness. Peace and love to all.

6 oz. meaty thick bacon, cut into small pieces

1 carrot, shredded

2 celery stalks, thinly sliced

½ med. onion, finely chopped

1 green pepper, finely diced

3 lg. garlic cloves, finely minced

freshly ground black pepper

3 c. water

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

dash hot sauce, such as Frank’s RedHot Sauce

2 c. chopped broccoli (I cut the broccoli into small bite-sized pieces)

2 T. flour

1 c. milk   

1 sm. (4 oz.) jar sliced pimentos, drained 

2 c. grated sharp cheddar cheese, or more to taste

¼ c. loosely packed fresh parsley

Fry the bacon in a large, covered soup pot until crisp. Remove the bacon leaving about tablespoons of the grease in the pan. Add the carrot, celery, onion, and green pepper; cook until the onion is soft. Add the garlic and cook for 1 minute. Add the black pepper, water, chicken base, and hot sauce. Cover the pot, bring to a boil, reduce heat and simmer for 20 minutes. Add the broccoli and cook for a couple minutes or until crisp tender.  

Whisk the flour and milk together. Add to the pot and stir until the soup is bubbling and thick. Add the sliced pimentos, cheddar cheese, cooked bacon, and parsley. Let simmer for a minute, then remove from heat. Stir until the cheese melts completely. Taste and adjust seasoning.

 

CREAMY SMOKED SALMON CHOWDER

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So, I love chowder. And I love my chowder to be thick and creamy and full of calories. Well, this chowder has it covered in that regard. Plus of course, I simply must have lots of oyster crackers with my chowder. Which in turn, only acts to up the carbohydrate count. (BTW, whoever invented oyster crackers deserves a gold medal as far as I’m concerned!) Anyway, for the very reasons written above, I don’t prepare chowder very often. But when I do, I enjoy the heck out of it.

Now one of the problems of most chowders for Mr. C, is that they usually contain a lot of potato. And the poor dear is not a big fan of potatoes. But I solved the problem in this chowder. One potato only, and then diced into very small pieces. Plus, I cooked the lone potato right along with the mirepoix, so it was very soft and almost inconspicuous when it finally reached the soup bowl. In fact, Mr. C. actually loved the chowder, potato and all. (Gold star for me on this one!)

So, if you too are a chowder hound, let me recommend this simple to prepare recipe. It is practically on the table before you can call your family to dinner. (I really like that in a chowder.) And no other dishes are required. (I also like that aspect of serving chowder.) But then I’m old and getting kind of lazy in my advanced years. (I’m OK with that too.)

So, as always, keep feeding yourself and your family well. Keep lifting everyone’s spirits by trying new and fun recipes. And please forgive me if I don’t post recipes as often as usual. I’m busy right now. It’s Christmas time after all! So, I have goodie packages to get ready. Stollen to configure, cookies to bake, candy to make, and party mix to assemble.  So even finding time to cook dinner has become an issue. But I’m taking a wee break today from holiday fixins. We’re out of bread, it’s cold so chili sounds good, and I need a few hours off my feet. So, sourdough bread is rising as I write, beans are cooking away for the chili, and I’m sitting at my desk writing to you all. And yes, it feels very good to be sitting down. Peace, love, and a wonderful beginning of Hanukkah to all.

Like I said, a much needed break is in order today. But tomorrow I’ll be at it again. (Some of us just never learn!)

2 T. unsalted butter

2-3 slices of thick, meaty bacon, chopped into small pieces

1 c. chopped onion

1 med. carrot, finely diced

½ c. chopped celery, including leaves

1 med. red or Yukon gold potato, peeled and diced (or more potato is you so desire)

3 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme, or more to taste

1 c.  chicken broth

½ c. dry white wine

2 c. whole milk, or more as needed

3 T. flour

½ c. heavy cream

2 c. chopped lightly smoked salmon (or any amount you want) 

2-3 tsp.  capers*, opt.

2-3 tsp. fresh lemon juice*, opt.

In the bottom of a large heavy covered pot, melt the butter and fry the bacon pieces until crisp. Add the onion, carrot, celery, and potato; cook until the onion is soft. Add the garlic and cook for 1 minute. And the salt, pepper, chicken broth, wine, and 1 cup of the milk. Bring to a boil, reduce heat, and simmer covered until the potato and carrot are soft, about 15 minutes.

Whisk the flour and remaining milk together. Stir into the pot and let cook for a couple of minutes. If there isn’t enough liquid in the pot, add a bit more milk as needed. Allow chowder to simmer until thick. Add the cream. Bring to a very low simmer and add the salmon. Taste and adjust seasonings. Cook only until the fish has warmed. Do not let the chowder boil. Great served with oyster crackers. Pass the capers and lemon juice.

*I like the chowder better without the capers and lemon juice. Mr. C. likes the additives. So, next time I fix this chowder, the capers and lemon juice will be served at table as garnishes. Then we can both have what we like. It’s all about compromise, after all!   

     

PÖRKÖLT (HUNGARIAN PORK STEW)

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OK, I don’t care what anyone else thinks about Hungarian food, it is always going to be one of my favorite cuisines. There is just something about paprika, caraway seeds, and sour cream that causes my mouth to start salivating. And of course, it’s partially because of the creamy nature of many of the dishes that I so adamantly love any type of Hungarian food. Because, above all else, I am truly passionate about creamy food. And I know I am not alone in this predilection. But mainly, my love of Hungarian food is because of the inherent flavors associated with this lovely cuisine. I mean really, who doesn’t love cabbage rolls, chicken paprika, rye bread, goulash, cucumber and onion salads, liptauer, and sauerkraut, to mention a few? No one. Well at least no one who has ever had a truly decent rendition of any one of these dishes. So, on that happy note, I have another grand Hungarian dish to share with you today.

Pörkölt is delicious. That’s the best way I know to describe this dish. I could add that the meat that has simmered in the sauce is succulent, that the sauce is both creamy and savory, but why bother? The main word that will pop into your mind when you take your first bite is delicious. Plain and simple. So that’s where I’m going to leave it. OK, I should tell you that this stew is very easy to prepare because I know that would be a helpful thing for you to know. And that even though you might not normally cook with a lot of paprika, caraway seeds, marjoram, or dill weed, I would strongly suggest that you not refrain from using them in this dish. Because they are the ingredients that make this stew special. And this stew is indeed just that – special. And a great way to use a lean hunk of pork. So enough about this recipe. Just prepare it. If I do say so myself, this is one of the best concoctions I have ever produced. And I do believe, Mr. C. would heartily agree with that statement. If he could first wipe the smile off his face, that is!

So as always, keep cooking delicious and healthy food. Keep trying recipes that take you a bit out of your comfort zone. (No better way to learn than by doing.) And have fun getting ready for Christmas. It’s going to be such a different celebration this year. But I plan to make it as festive as ever, maybe even more so. I always bake lots of cookies and make candy and special breads for our family and friends. But this year, more than ever before. So, my kid’s packages are going to be overflowing. And for friends and relatives in the area – special deliveries. (Ring the doorbell and run kind of deliveries.) So, please join me in making this holiday truly memorable. Bake up a storm and share your good fortune with those you care about. Ho Ho Ho to you and yours.

3 T. extra virgin olive oil

2-3 lbs. boneless pork loin roast, all fat removed, and cut into bite sized cubes

1 tsp. kosher salt

freshly ground black pepper

1 lg. yellow onion, chopped

½ c. chopped carrot

3 garlic cloves, minced

3 c. chicken broth

2 T. tomato paste

2 T. sweet Hungarian paprika, or more to taste (I ended up using 7 teaspoons)

1 tsp. caraway seeds

½ tsp. marjoram

1 bay leaf

¼ c. flour

¼ c. dry white wine

1 c. sour cream

1½ – 2 tsp. dill weed, or more to taste

thick egg noodles, cooked al dente, drained and buttered

Heat the olive oil in a Dutch oven. Add the pork cubes to the pan, along with the salt and pepper. Fry the meat until a bit browned.

Stir in the onion and carrot; cook until the onion is tender. Add garlic; cook 1 minute longer. Add the broth, tomato paste, paprika, caraway seeds, marjoram, and bay leaf. Bring to a boil. Add the browned pork cubes, reduce heat, cover, and simmer for 90 minutes or until the pork is tender.

Whisk the flour with the white wine together until smooth. Stir into the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from heat and stir in the sour cream and dill weed. Taste the sauce and adjust seasoning. You will probably need a bit more salt. Return to heat and cook over low heat for 1-2 minutes or until heated through (do not boil). Serve over buttered egg noodles. (I serve the stew in a soup bowl.)

Please note: This is a very rich stew. I served it last evening with a simple cucumber salad. The vinegar in the dressing helped cut the richness of the stew. See recipe below.

Cucumber Salad

½ English cucumber, partially peeled and thinly sliced

2 tsp. white vinegar

¼ tsp. granulated sugar

¼ tsp. kosher salt

freshly ground black pepper

Mix all together in a small bowl. Set on your counter until dinner is ready.

 

CREAMY SMOKED TURKEY AND WILD RICE SOUP

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OK, so I was tired last evening and I forgot to wash the wild rice. Oops! So that’s why my soup has kind of a pinkish color to it. But you won’t make that mistake I’m sure. You after all have a brain!

So, given that this is a very thick soup, should I not have realistically labeled this as a chowder? Except that the dictionary definition of chowder is that of a rich soup typically containing fish, clams, or corn with potatoes and onions. This soup contains onion, but that’s a far as it goes. So, I really should have just titled it, “a cuppa this, a cuppa that soup chowder”. But I hate it when recipe titles don’t even give me a hint as to what kind of “whatever” I would be preparing if I followed the recipe. For example, Uncle Dan’s Favorite Bread. Would that be a recipe for white bread, or rye bread, or a yeast bread, or a quick bread like cornbread, etc. etc.? Who would know from the title alone? I need more than just a category or a catchy name before I even think to open a post. So no, a title like Grandma’s Pilgrim Soup doesn’t tell me a damn thing. How about My Pilgrim Grandmother’s Chicken Soup? Now that would catch my eye and at least tell me that chicken was one of the main ingredients. And should the recipe actually have sailed with grandma on the Mayflower, I’d be thrilled to hear about that too. (I love reading the back story on recipes.) So, with this recipe, you may call it soup or chowder. It’s your call. Because I agonized over the title, and I still don’t think it’s correct! (Obviously, I need to get out more if a recipe title is starting to throw me for a loop. The covid vaccine can’t come fast enough as far as I’m concerned! And I’m pretty darn sure I’m not alone on this one.) But back to this easy to prepare and yummy recipe.  

On Thanksgiving we swapped dishes with our neighbors Mark and Vicki. I sent over some turkey I had baked, and they brought over part of a smoked turkey they had purchased. We had turkey coming out of our ears. And after 2 dinners comprised of Thanksgiving leftovers, I decided enough was enough. I packaged up my turkey leftovers and sent them to the freezer. Then I chunked up the smoked turkey meat for this soup. And boy did that smoked turkey make for one delicious chowder. (Soup/chowder, I still can’t decide.) Anyway, if you too have leftover turkey meat, I wouldn’t hesitate to prepare this dish. And although I have yet to prepare it with regular baked turkey, I’m sure it will still be delicious. And thanks to Pie9297 at Food.com for the bones of this recipe.

So as always, keep turning out wonderful dishes even if you don’t have adequate names at the ready. Keep smiling even if you suspect your mental acumen might be slipping a notch or two from BEING HOUSEBOUND FOR MONTHS. Keep knowing that your family and friends are probably experiencing the same frustration. So, be the glue that holds everyone together. Just don’t sniff it! Peace and love to all.  

2 T. unsalted butter

1 c. chopped carrot

1 c. chopped onion

1 c. chopped celery

1 c. chopped mushrooms

4 chopped green onions

1½ tsp. finely chopped fresh rosemary

3 garlic cloves, finely minced

2 T. chopped fresh parsley

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 qt. (4 cups) turkey or chicken broth

1 c. wild rice (I used a combination of wild and brown rice)

2-3 c. chopped smoked turkey

¼ c. flour

2 c. whole milk

¾ c. heavy cream

3 T. dry sherry

Melt the butter in a heavy covered soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, mushrooms, and green onions. Sauté until all the veggies are very soft. Add the rosemary, garlic, and parsley; cook for 1 minute longer. Stir in the salt, pepper, bay leaf, and broth. Bring to a boil, then stir in the rice. Cover the pan and simmer until the rice is tender, about 40-60 minutes. (Check after about 35 minutes.) Give the soup a stir every 10 minutes or so as the rice cooks. Add the chopped turkey for the last 15 minutes of cooking time.

Whisk the flour, milk, and heavy cream together. Add to the pot and cook over medium heat about 8 minutes or until thick. Remove from heat, adjust seasoning, and stir in the dry sherry. (The chowder will probably need additional salt and pepper.) The soup is terrific served with croutons or plain soda or oyster crackers.

CREAM OF SPINACH SOUP

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I always love serving first course soups. And this is a perfect example because it is nice and creamy, but not overly rich. Plus, it’s darn right pretty!

And because this had been such a crazy year, and even though it would be just the two of us at table, I still wanted to keep our Thanksgiving dinner menu as close to normal as possible. So, I decided a small cup of soup to begin our meal would be appropriate. This was actually a last-minute decision. And for certain, I didn’t want Mr. C. to make a special trip to the grocery store for just a couple of items. Plus, I had a big old 10 oz. box of baby spinach in my veggie drawer that really needed my attention. So, although I already had recipes for soups that would have been lovely to serve, I imagined a soup that featured spinach. So, to the computer I proceeded. And what I found on the Food.com site, was Ree Drummond’s rendition of spinach soup.

I changed things up a bit, but the basic concept was all on Ree. I substituted one of the cups of whole milk with a cup of weak vegetable stock. I figured the veggie stock would add a bit more depth of flavor. And I pureed the cooked onion along with the spinach and garlic. I didn’t want little chunks of onion in my soup. I also used less cayenne than called for because I’m a wimp. Plus, I felt too much heat would detract from the overall subtle flavors in the soup. And then, I added a few croutons for garnish.

So, there you have it – cream of spinach soup. Simple to prepare and a perfect start to a delicious meal. Not that I only plan to serve this soup as a first course. Heck no! This creamy concoction would be great paired with a gooey grilled cheese sandwich. Or along side a grilled tuna sandwich, or as a soup and salad combo. This dreamy delight is just that versatile.  

So next time you are in the mood for a creamy, not too rich soup, give this recipe a try. Just don’t forget the croutons. Their buttery crunch really makes the dish.

As always, keep having fun in your kitchen. Keep generating great tasting and healthy food for your family to enjoy. And keep taking good care of yourself. Providing good food for your family is at the heart of helping your entire family manage this crazy time. Great meals give everyone something to look forward to, both for the physical pleasure, but also to reassure everyone that they are being well cared for. Your fellow family members may not be able to pinpoint what they are feeling. But instinctively they will know it’s good to feel this way.

But you need to look after yourself too. So, don’t forget to take breaks. Put your feet up and have a nice cup of tea or a hot cup of coffee. Relax and meditate, do a bit of exercise, read a chapter in your book, or catch up on any new email posts. Just something for you. As the household cook, it’s easy to be taken for granted. But that can only happen if you allow it to happen. So first and foremost, take care of yourself.

Peace and love to all.   

2 T. extra virgin olive oil

10 oz. fresh spinach

2 cloves garlic, finely minced

¼ c. water

4 T. (½ stick) unsalted butter

½ med. onion, chopped

¼ c. unbleached all-purpose flour

2 c. whole milk

1 c. vegetable stock (I use 1 cup water and 1 scant teaspoon Better Than Bouillon Vegetable base)

2 tsp. kosher salt

freshly ground black pepper

tiny pinch cayenne pepper

buttery croutons (see recipe below)

In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor and pour in the ¼ cup water. Set aside.  

In a large soup pot, melt the butter and add the onion. Cook until the onion is soft. Remove from heat. Using a slotted spoon, carefully transfer the cooked onion into the blender or food processor leaving as much of the butter in the soup pot as possible. Whirl until smooth.

Over low heat, sprinkle the flour onto the remaining butter and whisk to combine. Increase the heat a bit and cook for about 2 minutes. Gradually stir in the milk and vegetable stock. Add the salt, black pepper, and cayenne; stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach mixture, then cook until the soup thickens a bit, another 3 to 5 minutes. Taste and adjust seasonings.

Serve hot off the stove and garnished with a few Buttery Croutons.

Buttery Croutons:

2 T. unsalted butter  

2-3 c. cubed white bread

Melt butter in a medium sized sauté pan. Add bread cubes and slowly toast until crunchy and lightly 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 totally dry and crunchy, remove from heat. When completely cool, store in an airtight container.

 

CHICKEN SAUSAGE, KALE, AND WHITE SWEET POTATO SOUP

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I almost always have a four sausage package of Aidells dinner sausages in the freezer. So on nights when I’m not eager to spend hours in the kitchen, I have the main dish almost on the table before I cut open the package. I usually just pour a little water and olive oil in a small frying pan, cover the pan, and let the water evaporate while the sausages are heating. When the water is gone, the olive oil browns the sausages. When they are browned all around, dinner is ready.

When we were younger, we could both happily put away 2 sausages each. Not anymore. I usually have one and Mr. C. one and a half. So that leaves me with left over sausages. And yes I could just serve them the next evening, but if at all possible, I try to use them in a new and inspired way.

I don’t know what the weather is like where you live, but here on Camano Island, an hours’ drive north of Seattle, it is wet and windy. Drizzly wet and very windy. In other words, absolutely perfect weather for soup. So with soup in mind, I concocted this recipe based on our leftover dinner sausages.

And as usual, this basically vegetable soup contains the quintessential foursome – onion, carrot, celery, and garlic. (Can you even begin to think about a vegetable soup without these key ingredients? Of course not!)

Anyway, after that I went a little off grid by adding a bit of dry Marsala wine to the mix. But by then, I was already heading towards Italy, so Marsala only made good sense. (It’s made in Sicily after all!)

After that I pretty much resigned myself to this being an Italian style soup. The only deviation being no pasta (diced white sweet potato* instead) and kale. (Got to get our dark greens in as much as possible. Plus the stuff grows wild in our back yard!) But the rest of the soup couldn’t be more Italian if had been constructed in Italy by one of my Italian sisters. (I consider myself Italian if only by inclination. But by inheritance, I am mainly French, with a smattering of German and Swiss French thrown in for good measure. I figure my heritage is geographically close enough to Italy to make no never mind! So for all practical purposes, I feel Italian even without a pedigree. I figure God was just a little geographically challenged the day I was conceived. Could have happened that way. Right?) Anyway – I love Italian food. And this soup turned out to be really easy to prepare, delicious, low in fat, and chock full of really healthy ingredients. And perfect for a wet and windy fall evening. And very Italian tasting. So of course, I suggest you make this soup at your earliest convenience. It truly is tasty.

As always, keep thinking positive thoughts and keep being kind even to those with differing opinions. And I know, that isn’t easy. In fact I am writing this to remind myself to put my money where my mouth is. If this nation is ever going to heal, we need to learn more about the word respect. What it really means, and what it stands for. And then live the meaning and stand up for the principle. This is my favorite definition of the word. Respect – due regard for the feelings, wishes, rights, or traditions of others. Peace and love to all.

2 T. extra virgin olive oil

2-4 chicken dinner sausages, any flavor, thinly sliced

½ lg. onion, chopped

1 carrot, chopped

2 stalks celery, thinly sliced

3 cloves garlic, minced

¼ c. dry Marsala wine

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

2 tsp. Italian seasoning

tiny pinch crushed red pepper flakes

3 c. chicken stock

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

1 c. diced white sweet potato* (I cut the pieces fairly small)

2 loosely packed cups of chopped kale

½ c. fresh basil chiffonade

grated Parmesan or Pecorino-Romano cheese, for passing

Heat the olive oil in a covered stock pot over medium heat. Add the sausage and cook just until browned. Remove from pot and set aside. Add the onion, carrot, and celery. Sauté until the onion is translucent. Add the garlic and cook for 1 minute. Add the Marsala and cook until all evaporated.

Stir in the salt, pepper, bay leaf, Italian seasoning, crushed red pepper flakes, chicken stock, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add the diced sweet potatoes and simmer for 20 minutes or until the sweet potato chunks are just tender. Add the kale and browned sausage to the pot and cook for five minutes until kale is wilted. Stir in the basil, adjust seasoning, and serve very hot. Pass the Parmesan cheese. Great served with cornbread (several recipes on site) or Garlic Bread or Garlic Toast. (Both recipes on site.)

*White sweet potatoes have a slightly drier texture than orange sweet potatoes, as well as a flavor that’s less sweet. While white sweet potatoes do not contain as many nutrients as their orange relations, they are still a healthier, lower calorie, and higher-fiber option than starchy, regular potatoes like russet or Yukon gold. White sweet potatoes can be roasted, baked, grilled, or mashed just like orange sweet potatoes. The main difference is in the flavor. They simply are not as sweet.