Category Archives: SOUP, STEW, AND CHOWDER RECIPES

ITALIAN SAUSAGE AND CANNELLINI BEAN CHILI

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It all started with me wanting to try out a recipe for sourdough cornbread. (And I know, sourdough and I appear to be joined at the hip these days. But I love everything sourdough, so why not a sourdough cornbread? After all, many cornbread recipes include buttermilk. Which is also sour. So logic dictates that sourdough cornbread should be delicious. And BTW – it is! Recipe to follow in the next couple of days.)

Anyway, I wanted to try out my recipe for sourdough cornbread yesterday so that I could serve it last evening. So I got to thinking about what to serve with the cornbread? Mr. C. and I love chili. We also love Italian food. So why not a chili that smacks of Italy, with a bit of Southwestern flavor thrown in for good measure. (And authenticity.)

So yesterday, I went on line looking for a chili recipe containing Italian sausage and cannellini beans. And there it was on the reneeskitchenadventures.com site. Of course I messed with the recipe, but I am pleased to give credit to Renee for the bones of this delightful dish.

Now, who knew Italian and Southwestern flavors would mix so well? But OMG, this was one of the best pots of chili I have ever produced, much less tasted. And ever so easy to prepare. But Italian seasoning and diced green chilies in the same recipe? Radical to say the least. But isn’t that fun! And what cooking should be all about! Coaxing the best out of every single ingredient you use. Sometimes it feels like magic to me. How a smattering of this and a dash of that can make such a difference to the final product. Of course there is one combination of ingredients I know I will never prepare. But none the less, it’s fun to imagine. For your reading pleasure: The well-known incantation of the Three Witches in Shakespeare’s Macbeth.

Double, double toil and trouble;
Fire burn and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder’s fork, and blind-worm’s sting,
Lizard’s leg, and howlet’s wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

As always dear friends and far-flung readers – stay safe, stay inspired, stay positive, and keep smiling. (Even if no one can tell you’re smiling under your mask!) Oh – and make this chili. It’s really great!

1 T. extra virgin olive oil, plus more for drizzling

1 lb. bulk Italian pork sausage (I use sweet Italian sausage from our IGA on Camano Island)

1 med. onion, chopped

1½ c. diced bell pepper (red, orange, yellow, green – or a combination)

3 cloves garlic, minced

2 tsp. ground cumin

2 tsp. Italian seasoning

1 tsp. fennel seeds

1 tsp. dried oregano (preferably Mexican)

¼ tsp. kosher salt

1/8 tsp. crushed red pepper flakes, opt.

freshly ground black pepper

14 oz. can diced tomatoes (preferably Italian)

4 oz. can diced green chilies

2½ c. vegetable stock  

2 c. cooked cannellini beans*

Heat the olive oil in a large, covered Dutch oven. Add the meat, breaking it into small pieces as it browns. Remove the cooked sausage and set aside.  

Add the onion and peppers to the Dutch oven. Cook until the onion begin to soften. Add the garlic; cook for one minute.

Stir in the cumin, Italian seasoning, fennel seeds, oregano, salt, crushed red pepper flakes, and black pepper.    

Add the canned tomatoes with juices, green chilies, and vegetable stock. Bring to boil, reduce heat, cover, and simmer for a good hour.

Just before ready to serve, add the reserved meat and the cooked cannellini beans and bring back to a boil. Adjust seasoning.

Serve in soup bowls. Pass the extra virgin olive oil. A small drizzle on top of the soup tastes mighty fine. And corn bread is perfect on the side.

Note: And while I know you are wondering why I don’t just leave the cooked Italian sausage in the pot the whole time, I believe my reasoning not to do so is sound. Unlike ground beef, which is inherently fairly uninspired tasting, Italian sausage is replete with flavor. (The spices bring a lot of the flavor to the mix.) If you leave the cooked sausage in the broth for too long, all that yummy concentrated flavor will be leached away. Yes the flavor will still be in the saucy part. But it’s really nice to bite into a piece of Italian sausage that still tastes like Italian sausage!    

*You can use canned cannellini beans, but I prefer to cook the beans myself. And no, you don’t have to soak the beans overnight or cook them in an instant pot. When I’m in a hurry, I simply wash the dried beans, place them in a covered pot, add lots of water, bring the water to a boil, reduce the heat, cover the pot, and let the beans gently simmer until they are tender. I check the pot every 30 minutes or so. When the beans are getting close to being done, I add salt to the water.

When the beans are finished cooking, I take the pot off heat and just let the beans sit in the water until I’m ready to add them to the chili.

(I realize my way of cooking beans goes against convention. Soak the beans the night before, etc. But most of the time, I am not efficient enough to know the day before what I am going to serve for dinner the next evening. That takes planning. I just happen to take a much more relaxed approach to the whole undertaking.)  

CHICKEN STEW WITH SOURDOUGH HERB DUMPLINGS

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Yesterday morning I awoke feeling overwhelmed by conditions around our nation. None of which I or most of my fellow Americans have absolutely any control.  Coronavirus is still alive and well. Social injustice protests (which I whole heartily support BTW), even peaceful demonstrations, were still being met in a military fashion by fellow Americans. Radical opportunists were still making things worse by displaying guns and using threatening gestures to stir up even more dissent. Even though I’m sure the only thing most of these rough guys really cared about was getting to play the second amendment big old white guy with gun card. And worst of all, our nation’s leaders still more concerned with aggrandizing their personally perceived accomplishments, rather than leading our country from a position of true concern and humanity.  

And then here I am, almost 76 years old, blessed with everything I need to live a wonderful, fulfilling rest of my life. And yet, I couldn’t seem to reconcile my happiness with the hurt, unfairness, and hate that has been shown to others simply because of skin color, sexual persuasion, faith affiliation, economic disparity, or any of the other myriad differences that keep people apart. I felt simply at a loss as to how to proceed.   

So based on my mind set yesterday, I decided to prepare comfort food for our dinner last evening. And believe it or not, it helped. There is just something about chicken soup/stew that makes things, if not actually better, just a little more tolerable.   

So if you too could use some comfort, let me recommend this recipe. The stew is easy to prepare and absolutely delicious. The dumplings are light and airy and perfectly seasoned.

So as always – stay safe, wear a mask when appropriate, and let your example of goodness speak for itself. And in case you were wondering – I feel better today. Some days are just easier than others.

Stew:

1 T. extra virgin olive oil

1 T. butter

4-5 (1½ – 2 lbs.) large boneless, skinless chicken thighs, trimmed of excess fat and cut into small bite sized chunks   

kosher salt

freshly ground black pepper

1 small onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 tsp. granulated garlic  

1 tsp. poultry seasoning

½ tsp. dried thyme leaves

1 bay leaf  

1 T. dried parsley

1 T. chicken flavored Better Than Bouillon

3½ c. water

1 c. whole milk (low fat or 2% is fine)

1/3 c. flour

chopped fresh parsley, opt.

In a large covered pot or Dutch oven, heat the oil and butter over medium heat. Add the chicken pieces, sprinkle lightly with salt and pepper, and cook until the meat is lightly browned and cooked through. Remove from pan and set aside.

Add the onion, carrots, and celery; sauté for 6-7 minutes or until the veggies begin to soften and brown.

Stir in the granulated garlic, poultry seasoning, thyme, bay leaf, parsley, ½ teaspoon salt, and pepper. Stir in the Better Than Bullion and the water. Bring to a boil, reduce heat, cover the pot, and allow stew to simmer for about 30 minutes to combine flavors. Meanwhile prepare the dumpling batter.

After the stew has simmered for 30 minutes or so, add the cooked chicken along with any accumulated juices. Taste and adjust seasoning.

In a small bowl, whisk together the milk and flour. Slowly add the milk/flour mixture to the pot, stirring to combine all the ingredients. Bring mixture to a low boil and cook for a minute or two or until the stew thickens up a bit. 

Using an ice cream scoop (you want the balls of dough to be about golf ball size), drop the dumpling balls on top of the simmering stew, about ¼-inch apart. If you aren’t already cooking the stew at the lowest temperature on your stove burner, do so now. Cover and cook until the dumplings have doubled in size, about 15 minutes. (Don’t even think about peeking at the dumplings before the 15 minutes are up. After that you may take a gander. The dumplings should feel dry to the touch when they are done. If in doubt, run a toothpick through one. If it comes out clean, the dumplings are perfect.)

Serve the stew piping hot topped with dumplings and garnished with fresh parsley. This is a one dish dinner. At least it is in our house! 

Dumplings:

1 c. unbleached all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp. kosher salt

freshly ground black pepper

1 c. sourdough starter

2 T. extra virgin olive oil

1 egg

1 T. minced dried onions

1 T. dried parsley  

In a small bowl, whisk the flour, baking powder, baking soda, salt, and pepper together. Add the sourdough starter, oil, egg, dried onions, and dried parsley. Stir until well combined. Let the batter sit for 5-10 minutes or until the stew is ready for the dumplings to be added.

LEFTOVER MEATLOAF SOUP

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Most of the time, when I’m in my right mind that is, I prepare meatloaf and form it into 2 loaves. We eat one, and I freeze the other one for later use. Well our lives are a bit screwy right now (I blame it on cabin fever) and although I formed and baked the meatloaf as usual, I forgot about freezing the second loaf. (OK, I got lazy and let it sit in the refrigerator longer than originally planned.) And since we had loved the meatloaf the first night and enjoyed the meatloaf for lunch the next day, by the third day when I suggested a hot meatloaf sandwich for dinner, Mr. C. who is the resident leftover lover, turned a bit pale. Too much of a good thing really is too much! So, how to change things up a bit to disguise the fact that we were going to eat meatloaf 3 days in a row!

Now, to my knowledge, there is not a dish that remotely resembles Italian cuisine that Mr. C. doesn’t like. Me too. So I thought to myself, why not make an Italian style soup that just happens to contain square meat balls. (Your quasi oxymoron for the day.) After all, I had used Italian sausage along with ground beef in the making of the meatloaf. So I proceeded to concoct a soup that I felt would totally wipe out any latent thoughts of meatloaf from Mr. C’s memory. The recipe you find below is the result of the extreme effort it took me to come up with this dish. Not!!

So if you ever find yourself with extra meatloaf, and want to use it in a new and delicious way, give this soup a try. Easy to prepare, simple straight forward ingredients, and hardly any prep time involved.

But don’t limit yourself just to soup. The chunked up meatloaf could just as easily have been used as an ingredient in a rich tomato sauce served over al dente spaghetti. Or as a savory meat topping for pizza. Or part of a heavenly, cheesy lasagna. There are simply endless possibilities.

But I must say, this savory soup really hit the spot the other evening. And served as a reminder of what we love so much about Italy. And since we won’t be going to Italy this year, or anywhere else for that matter (boo coronavirus), it was lovely to dine on a dish that evoked great culinary memories. In a word, the soup was bellissimo!

As always, peace and love to all.

1 T. extra virgin olive oil

½ c. chopped onion

1 med. carrot, diced

1 c. diced celery

2 garlic cloves, finely chopped

3 c. beef broth

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

¼ c. red wine (I use Gallo Hearty Burgundy)

1 tsp. dried Italian seasoning

pinch crushed red pepper flakes

freshly ground black pepper

1 c. lightly packed chopped spinach  

½ c. dry elbow macaroni, cooked al dente

2 c. diced leftover meat loaf (or how much ever you have)

freshly grated Parmesan, Pecorino Romano, or asiago cheese – for table

Heat the olive oil in a large covered pan. (I use my Le Creuset Dutch oven.) Add the onion, carrot, and celery. Sauté until the onion is tender.

Add the garlic and cook for 1 minute.

Add the beef broth, diced tomatoes, red wine, Italian seasoning, crushed red pepper flakes, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes or until the carrot is tender.

Just before you plan to serve, stir in the spinach, cooked pasta, and meatloaf. When everything is hot, you are ready to serve. Pass the grated cheese. (And don’t worry if the meatloaf chunks fall apart, who cares! The soup will still be perfect.)

And no, I don’t advise cooking the pasta right in the soup. (Don’t really want to thicken the broth.) But it’s your soup. So carry on however you wish.

     

CREAMY ASPARAGUS SOUP WITH GARLIC CROUTONS

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So as always when I am preparing a new dish that might not become one of Mr. Cs favorites (this being a green vegetable dish after all), I offer McDonald’s as an alternative. And last evening was no exception. But McDonald’s wasn’t even remotely considered after the first bite. This soup was absolutely delicious. And with homemade bread on the side, it made for an especially wonderful meal. (Recipe for Sourdough Rye Bread with Onion and Dill to follow.)

And of great importance, I had been able to use a bunch of asparagus that really needed to be consumed. Fresh veggies have a pretty good shelf life, but in our last delivery from a local organic farm, I received 3 bunches of asparagus. (1 bunch in our regular veggie and salad box, and 2 that I had requested be added to our order. What was I thinking?)

One bunch I had already roasted with olive oil, salt, pepper and Parmesan. (see recipe below) And I know, everyone knows how to bake asparagus. But its asparagus time in the city! So I felt some of you might appreciate a little ”kick in the pants” reminder of how easy and fast asparagus is to prepare. And since the recipes below (if you can even call them that) are terribly simple, I thought I would include them along with this soup recipe. Think of it as your bonus for today. And don’t we all need a little bonus right now, or am I the only one going slightly batty from being quarantined? (That was simply a rhetorical question. You need not address the issue.)

Anyway, back to this delightful soup recipe I found on the onceuponachef.com site. It’s super easy to prepare. Or should I say – supper easy to prepare. Works either way. And the best part. It’s not loaded with scads of nasty, fatty calories even though it’s creamy and rich tasting. And isn’t that lovely!     

So as always, love, peace, and happy cooking to all.

And no offense to McDonalds. It’s just kind of a running joke between Mr. C. and me that if a new recipe doesn’t work out, there’s always McDonalds. And God bless them – each and every one of their golden arches! Always a clean bathroom and predictable food to boot!

1 bunch asparagus, bottom ends peeled and the last 1 inch discarded

2 T. unsalted butter

1 med. yellow onion, chopped

2 cloves garlic, finely chopped

3 c. chicken broth

½ tsp. kosher salt

freshly ground black pepper, plus more for garnish

1 T. fresh lemon juice

2 T. heavy cream

¼ c. grated Parmigiano-Reggiano cheese, plus a little more for garnish

garlic croutons (see recipe below)

Melt butter in a large covered pan over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not allow to brown. Add the garlic and cook for 1 minute.   

Cut the asparagus into ½-inch pieces. Add to the pan along with the chicken broth, salt, and pepper. Bring to a boil, cover, and reduce heat. Simmer for about 30 minutes, or until the onion and asparagus are very tender. Purée the soup with an immersion blender until completely smooth.

Bring the soup back to a simmer and stir in the lemon juice, heavy cream, and grated Parmigiano-Reggiano. Taste and adjust seasoning. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached. (I simmered mine for 10 minutes.)

Ladle the soup into bowls. Top each bowl with garlic croutons, freshly ground black pepper, and a tad bit of grated Parmigiano-Reggiano.

Note: Parmesan Crackers (recipe on site) would also be great with this soup.

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.

BONUS ASPARAGUS RECIPES

Baked Parmesan Asparagus:

fresh asparagus, trimmed, washed, and dried with paper towels

extra virgin olive oil

kosher salt

freshly ground black pepper

finely grated Parmesan cheese

Place the asparagus spears on a rimmed baking sheet. Drizzle with a bit of olive oil then massage with finger tips to make sure the asparagus is completely coated in the oil. Then lightly sprinkle evenly with salt and pepper.

Bake for about 10-12 minutes in a preheated 450 degree oven or until the asparagus is tender. Remove from oven and sprinkle with as much Parmesan as you want. Serve immediately.

Baked Prosciutto Asparagus:

16 spears fresh asparagus, trimmed, washed, and dried as well as possible

8 slices prosciutto, cut in half

2 tsp. extra virgin olive oil

freshly ground black pepper

Wrap each asparagus spear with prosciutto, starting at the bottom, and spiraling upward. Place the wrapped spears on an aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle very lightly with pepper. Bake for 5 minutes in a preheated 450 degree oven. Remove from oven and carefully turn each spear.  Return to the oven for another 5 minutes, or until asparagus is tender and the prosciutto is crisp. Serve immediately.

LEFTOVER TURKEY POZOLE WITH GREEN CHILIES AND AVOCADO CHUNKS

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Happy belated Cinco de Mayo. We celebrated last evening with Mr. C’s fabulous Margaritas and this delicious pozole. Since I am sure some of you are wondering “what the heck is pozole”, I’m going to provide you with a quick and fascinating explanation of its origin, etc.

From the benitosmexican.com site – “Pozole (pronounced po-so-le) means “hominy” and it is basically a cross between soup and stew. It is a popular and beloved dish throughout Mexico and is commonly enjoyed for events and special occasions, such as weddings, Independence Day, and Christmas. It is described as Mexican comfort food, because it warms you from the inside out.

Similar to many Mexican dishes, the name Pozole originates from Nahuatl and has a significant history. The main ingredient in Pozole is hominy, which is made from corn. Due to the belief that humans were made by the corn gods, in Mexican Aztec history corn was considered a sacred plant. Therefore, the Aztecs and other Mesoamerican peoples cooked Pozole only on special occasions.

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500’s, cannibalism was banned and the meat in this dish was replaced with pork. While this little piece of dark history may be shocking, don’t let it scare you off!”

Well, there you go. Aren’t you glad you were interested enough to read about the history behind pozole. Moving on, let’s get to the real “meat” of what makes pozole a dish you might enjoy serving to your family.

Basically, it’s delicious. And it’s fairly easy to prepare. And it’s a one dish meal. (And yes, you can spell pozole with an “s” (posole) or a “z” (pozole). Either way is correct and universally accepted.)

Now I am aware that not everyone has dried hominy (pozole) just lying around. I sure didn’t until I discovered this delicious stew/soup/whatever! a few years ago. (For two other posole recipes on this site, see my Red (Rojo) Posole with Pork, and Posole (Hominy) Side Dish with Pork and Green Chile.

But next time you visit your local grocery store, with your mask and gloves firmly in place of course, pick up a bag. (I buy Los Chileros de Nuevo Mexico White Corn Posole at QFC.) Or go on line and place an order. Pozole is truly worth the effort.

So as promised, you now have another recipe for what to do with leftover turkey. And for all of you who might be concerned that this dish might be too spicy for you, not to worry. It is really pretty tame. And if you don’t have any leftover turkey lurking in your refrigerator or freezer, by all means cook up a bit of chicken and call it good!

To all – stay safe, stay sane, and keep cooking new and interesting food. If nothing else, preparing different recipes can help keep your boredom at bay. And what fun for your family to look forward to whatever adventure you have planned for them at the dinner table. Today a visit to Mexico, tomorrow perhaps Hungarian cuisine or East Indian. There is simply no end to the enticing choices available. Be creative, but above all – Have Fun! Salud  

½ c. dried white corn posole (hominy) or 2 (15-oz.) cans drained and rinsed hominy*

2 T. extra virgin olive oil

½ med. sized yellow onion, chopped

3 garlic cloves, finely minced

2 tsp. ground cumin

1 T. Ancho chili powder

pinch crushed red pepper flakes

½ tsp. oregano (preferably Mexican), crumbled

small bay leaf

freshly ground black pepper

1 (7 oz.) can diced green chiles

1 (4 oz.) can Hatch diced green chiles

2 T. tomato paste

1 qt. chicken broth (low sodium if possible)

1 c. water

2 c. bite sized pieces of cooked turkey or chicken

2 T. roughly chopped parsley or cilantro

¼ c. thinly sliced green onions

chunks of avocado

sour cream (Mexican style is best)

Place dried hominy in a non-reactive container and cover with water; soak overnight. Next day, boil posole in salted water for approximately 2-2½ hours or until tender. Drain. 

Pour the oil into a large, heavy-bottomed covered pot and heat over medium heat. Add the onion and slowly cook until the onion is soft. Add the garlic and cook for one minute. Stir in the cumin, Ancho chili powder, crushed red pepper flakes, oregano, bay leaf, black pepper, diced green chiles, Hatch chiles, tomato paste, chicken broth, and water. Bring to a boil over high heat. 

Reduce heat and let the soup simmer, partially covered, for one hour. Add the hominy, cooked turkey pieces, and parsley. Simmer for an additional 10 minutes. Taste and adjust the seasoning.

Serve with chopped parsley, green onions, avocado chunks, and sour cream as a topping.

*Use canned hominy if in a hurry, but taste and texture are just not as good as when you start with dried posole.

LEFTOVER TURKEY SOUP WITH KALE AND ORZO

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As promised, this is a recipe for leftover turkey (slightly altered from the diethood.com site). I made this delicious healthy soup last evening and am very excited to share it with you. (And yes, of course you can substitute cooked chicken for the turkey. Or even start by sautéing some raw chicken or turkey just so you can serve this wonderful, hearty soup to your family.)

As I already stated, this is a really, really tasty soup. And it’s a one dish meal. And isn’t that a welcome change from having to prepare a meat dish, a starch, and a salad or green veggie. Especially right now when you might be trying to work from home, monitor and assistant your kids while they do their homework, keep in daily contact with aging parents or friends, plus take care of all the other myriad details (including 3 meals a day) of everyday life while remaining patient and cheerful at the same time! (It’s the patient and cheerful part that would be my downfall if I still had the same level of responsibility as described above.) But there are many people for whom this list of duties (and probably more) represents their current job description. And I tell you true, my hat is off to any of you for whom this is your new reality. Talk about unsung heroes!  

So if you too would welcome a one pot meal, this is the recipe for you. It’s simple to prepare, and contains mostly every day pantry and refrigerator ingredients.

So as always, stay happy, stay healthy, and stay tuned. Another leftover turkey recipe to come. (Well, if it turns out that is!) Cheers!

1 T. extra virgin olive oil

1 T. unsalted butter

½ med. sized onion, chopped

1 carrot, cut into thin rounds

2 celery stalks, diced (include the leafy parts whenever possible)

2 cloves garlic, minced

2 T. fresh chopped parsley

1 bay leaf

¼ tsp. kosher salt (if the turkey has been brined and a bit salty already, do not add salt)

freshly ground black pepper  

¼ tsp. dried thyme

½ tsp. dried oregano leaves, crushed up a bit in your hand if the leaves are large

1/8 tsp. dried rosemary

1 T. tomato paste

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

4 c. low sodium chicken broth, or more if you like your soup “brothier” (not in the dictionary, but I like the word)

2 c. chopped leftover turkey meat

½ c. orzo pasta

2-3 c. (loosely packed) chopped kale

freshly grated Pecorino-Romano, Parmesan, or Asiago cheese, opt. 

Heat oil and melt butter in a large covered Dutch oven or pot over medium-high heat. Add the onion, carrot, and celery. Sauté until the onion is soft. Add the garlic and cook for 1 minute. Add the parsley, bay leaf, salt, pepper, thyme, oregano, rosemary, tomato paste, diced tomatoes, and chicken stock.

Bring soup to a boil, reduce heat, cover, and simmer for 30 minutes.

Add the chopped turkey, orzo, and kale. Simmer until the orzo is tender, about 10 minutes, stirring occasionally. Adjust seasoning. Remove bay leaf and serve. Pass the grated cheese.

ITALIAN MEATBALL SOUP WITH VEGETABLES AND MACARONI

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OK, if truth be told, I only made this soup because I had frozen meatballs in the freezer that I had planned to use on our recent trailer trip. But because we decided the smart thing to do was turn tail and head directly for home 2 weeks early because of the coronavirus scare, some of the frozen pre-made items I had planned for dinners on the road didn’t get eaten. And then when we got home, and eager to get the trailer cleaned and perishables off-loaded, we just kind of threw the frozen items in our home freezer. Fast forward a few weeks, and I remembered the meatballs and decided they should be eaten, sooner rather than later. And not really being in the mood for spaghetti and meatballs, and kind of hungry for soup, I developed this recipe.

Now I realize that if you don’t happen to have meatballs in your freezer, this recipe might take more energy and work than you are willing to expend. But for those of you who do have the time and energy, build a pot of this soup in the near future. It is pretty darned delicious, if I do say so myself. (Really – goes without saying. If I didn’t think this soup was great, it wouldn’t be on this site!) And while you’re at it – make a double or triple batch of the meatballs. Then freeze what you don’t need.  Then next time you get a hankering for meatball “whatever”, you’re set and ready to go.

Now, if you don’t have a lot of time for food preparation, but like the idea of a vegetable soup using ground beef, give a gander at my recipe titled Ground Beef and Vegetable Soup. (Catchy name, right?!?!) Anyway, just as delicious, but less time consuming to prepare.

Actually, you could build this soup very easily by simply frying a pound of ground beef, or even a pound of Italian sausage, before frying the onion, carrots, celery, etc. The soup would still have a lot of flavor, but you might lose points on presentation. But then again, who gives a flying fig about presentation while being confined to quarters during this coronavirus crisis! You’re probably already going slightly deranged balancing working from home, keeping your family members from killing each other, trying to explain to your pets while you and your family are always underfoot, and trying to figure out who that crazy looking person is in your bathroom mirror! Like I said – presentation, although nice, can wait until you are once again your normal, terribly efficient kitchen Goddess or God.

In the meantime, stay sane, hold fast to your sense of humor, and keep cooking yummy food, even if it’s just for yourself. As always, peace, love, and an extra serving of patience to everyone.

Meatballs:

1 egg

1 T. milk

¾ tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

¼ tsp. granulated garlic

2 tsp. finely chopped parsley

½ c. finely chopped onion

1/3 c. dried Italian or regular breadcrumbs

1/3 c. finely grated Parmesan cheese

1 lb. lean ground beef

Combine the egg, milk, salt, pepper, Italian seasoning, granulated garlic, parsley, onion, breadcrumbs, and Parmesan cheese together in a medium bowl. Add the ground beef and stir just until combined.

Using an ice cream scoop, form balls and place on a lightly greased rimmed baking pan.

Bake in a pre-heated 400 degree oven for 20-25 minutes or until the balls are baked through. Remove from oven and set aside.

Soup:

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romero or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add the meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley, and serve piping hot. Pass the grated Parmesan cheese.  

CREAMY BACON, CORN, POTATO, AND CHEESE CHOWDER

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Sorry about the photograph. Just know that I am currently in contention for the worlds’ worst photographer award. Wish me luck!

So being a bit short on milk (and not wanting to make a special trip to the grocery store), but still wanting a cheesy bacon soup for dinner, I went searching for a new recipe for an old favorite. And boy am I glad I did. But before I go any further, I want to make an unpaid, unsolicited statement. I love that I can go online and find recipes like this one (thank you skinnytaste.com) without leaving the comfort of my desk chair. No fumbling through numerous cook books with the hope of finding what I need. No having to invent every aspect of a dish. (I’m getting lazy in my old age.) No having to pay even a single penny for a recipe. Just quick and easy access to wonderful recipes. So to all my fellow cooks out there sharing their recipes, I say thank you so much. You have made my life so much easier. And I truly appreciate all the effort you went into on my behalf. There, I feel better now because it just had to be said! But back to this recipe.

What I needed was a way to create a creamy consistency for chowder without using milk as the base for the creaminess. (I hope that makes sense to you.) So when I read this recipe that used pureed cauliflower as a thickening agent, I knew I had hit upon not only a great new concept for this recipe, but also for other recipes. The first one to come to mind was stew. Instead of taking out some of the broth and making either a flour or cornstarch slurry, I could use pureed cauliflower in its place. And cauliflower is good for us. It’s a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

So the end result of my using this recipe rather than my other recipe on this site entitled Bacon, Corn, and Cheese soup, is that I used only ½ cup of my precious milk rather than 2 cups. And bottom line. We could not taste the cauliflower at all. Plus I had cauliflower that really needed to be eaten. So joy of joys. I learned a new trick and used an ingredient that was both healthy and deserving of my attention.

So if you would like to make a lovely tasty chowder in the near future, this is the recipe for you. And yes, I still used some flour and cornstarch to thicken the chowder, but very little milk, which was my main concern. So enjoy this recipe my friends. And stay happy and focused on staying healthy. The old saying “this too shall pass” couldn’t be more relevant that what we are all living through right now.

6 lean thick strips of bacon, diced

½ c. chopped onion

2 lg. garlic cloves, finely minced

2 T. all-purpose  

1 tsp. fresh thyme leaves

1 tsp. kosher salt

freshly ground black pepper

4 c. chicken broth

2 small potatoes, diced

12-oz. cauliflower, including stem, cut into 3 or pieces

2 c. frozen corn kernels

½ c. whole milk

1 T. cornstarch

3 c. grated sharp cheddar cheese (loosely packed), or more to taste

Place bacon in a large Dutch oven or heavy pot and sauté over medium heat until well cooked and crispy. Remove bacon with a slotted spoon and place in a small bowl. Set aside.

With the pot still over medium heat, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the onion and garlic, add thyme, salt, and pepper; cook for a couple of minutes, stirring constantly.

Add the broth, potatoes, and cauliflower pieces. With a wooden spoon, stir and scrape the bottom of the pot to get all those delicious brown bits. Bring the pot to a boil then decrease to simmer, cover and cook for 20 minutes. (You want the cauliflower to be fork tender.)

Transfer the cauliflower and 2 cups of the broth to a flat bottomed bowl. Using an immersion blender, whirl the cauliflower and broth until pureed. Transfer puree back to the pot.

Add the frozen corn and a slurry made with the milk that has been whisked together with the cornstarch. Mix, then simmer until the soup is hot and thick. Remove from heat and stir in the cheese and cooked bacon. Taste and adjust seasoning.

Nice served with garlic toast or homemade bread that has been toasted and liberally spread with butter.

OLD FASHIONED CHILI

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As we hunker down to wait and see where the coronavirus crisis eventually leads us, we at Chez Carr are taking every precaution. We are staying home as ordered, we are not going to stores unnecessarily, and above all, we are trying to stay positive. We are also continuing to eat well and stay on course with our habit of enjoying an adult beverage before dinner. And for me that means either a very dry Tanqueray martini or a gin gimlet.

But the other evening I decided to fix this very simple old standby for dinner. And as far as I’m concerned, chili, cornbread, and dark beer are simply meant for each other. So no before dinner drink for this gal. Just a bottle of cold beer on the dinner table to go perfectly with my meal.

Now I only mention the beer because I want to remind everyone to stay committed to good health and to living life to the fullest even during this stressful time. David Brooks in his recent column entitled “Embrace the Uncertainty!” began with these immortal words “Screw this virus”. And ended his column with this sage bit of advice by writing “Airport rules apply. If you want a beer at 9 a.m., go for it.” So dear readers I will keep this recipe preface short. Keep cooking good food for yourself and your family. Keep positive. (Negativity is not going to help you stay healthy, either physically or mentally.) Keep helping those less fortunate than yourselves by donating money to food banks, cultural organizations, etc. if you are able. And stay up to date on how best to ride this storm. Reliable information from informed sources is our best hope. Peace and love to all.

  • 1 T. olive oil
  • 1 med. yellow onion, diced
  • 1 green pepper, diced
  • 3 garlic cloves, finely minced
  • 1 lb. lean ground beef
  • 3 T. chili powder
  • 1 T. dried parsley
  • 1 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1 bay leaf
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 T. granulated sugar
  • ¼ c. tomato paste
  • 1 c. beef broth
  • 1 (28 oz.) can diced tomatoes (Italian if possible)
  • 1 (16 oz.) can chili beans (I like the black bean chili beans best)

Pour the olive oil into a large covered soup pot and place over medium-high heat. Add the onion. Cook for 5 minutes, stirring occasionally. Add the green pepper and cook for 2 minutes. Add the garlic and cook for 1 minute.

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, or until the beef is browned, stirring occasionally.

Add the chili powder, parsley, cumin, cayenne pepper, bay leaf, salt, pepper, sugar, tomato paste, beef broth, diced tomatoes (with their juice), and canned chili beans. 

Bring to a low boil. Reduce the heat (low to medium-low) to gently simmer the chili, cover, and cook for 30 minutes, stirring occasionally. Adjust seasoning before serving piping hot.

Sour cream and grated sharp cheddar cheese are great toppings for this chili. And I like to serve Southern Cornbread (see recipe below) as an accompaniment.

SOUTHERN CORNBREAD

  • 1 c. unbleached all-purpose flour
  • ⅔ c. medium grained yellow cornmeal
  • ¼ c. granulated sugar
  • 2 T. light brown sugar, packed
  • 1 T. baking powder
  • ½ tsp. kosher salt
  • pinch cayenne pepper
  • ¼ c. vegetable oil
  • 1 c. sour cream
  • 1 (14.75 oz.) can creamed corn
  • 3 lg. eggs
  • fleur de sel or other flaky salt

In a medium sized bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, kosher salt, and pinch of cayenne.   

In a large bowl, stir together the oil, sour cream, creamed corn, and eggs until well combined. Stir the dry ingredients into the wet, just until combined.

Pour the mixture into a lightly greased 11×7-inch Pyrex pan or 10-inch cast iron skillet. Lightly sprinkle with fleur de sel.

Bake in a pre-heated 425 degree oven for 35-40 minutes or until tester comes out clean. Remove from oven and let cool at least 10 minutes before serving.

CHICKEN EGG DROP SOUP WITH DICED CHICKEN PIECES AND CHICKEN POTSTICKERS

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So OK, I couldn’t decide whether to make regular old fashioned chicken noodle soup, or chicken egg drop soup, or chicken soup with potstickers instead of egg noodles the other day. What I did know for sure was that I wanted to use up the half package of frozen chicken potstickers that had been in my freezer longer than I care to admit! (You know how that goes.) I also wanted to use up the small package of frozen innards I had purchased before Thanksgiving in preparation for the turkey stock I was going to make, but never did! (Again I’m sure you know about best laid plans, etc. etc.)

What I didn’t expect was that this mishmash chicken soup was going to taste so delicious. And a meal unto itself! Just a big old bowl of steaming goodness. Didn’t even require saltines or oyster crackers. And I always want saltines or oyster crackers with chicken noodle soup. But the soup simply didn’t need embellishing in any way. And it had been fairly quick and easy to prepare. (I always give myself points for these important aspects of getting a meal on the table.)

So during this somewhat dreary and flu ridden part of the year, whip up a pot of this soup. It’s hearty without being heavy. It’s likely to be enjoyed by every member of your family, and it’s full of nutritious ingredients. Can you realistically ask more from a soup than this? I thought not too. Enjoy! And stay healthy.

  • 1 qt. chicken stock
  • 3 c. water
  • 3-4 small boneless skinless chicken thighs or 1 large or 2 small boneless, skinless chicken breast or any combination of chicken pieces you happen to have on hand
  • small pkg. chicken or turkey innards (hearts, livers, gizzards), optional but really adds to the flavor of the broth  
  • 1 lg. carrot, diced
  • 2 celery stalks, thinly sliced
  • 1 lg. shallot, finely chopped
  • 2 garlic cloves, minced
  • 4-5 green onions, sliced and divided
  • 2 bay leaves
  • 2 T. minced fresh parsley
  • 2-3 fresh sage leaves, minced or ¼ tsp. dried sage
  • 1 tsp. fresh thyme leaves or ¼ tsp. dried thyme leaves
  • 1 tsp. kosher salt
  • freshly grated black pepper
  • 10 oz. (or so) defrosted chicken potstickers (I use Crazy Cuisine brand frozen potstickers)
  • 1 T. cornstarch
  • 1 T. water
  • 1 T. Tamari or soy sauce
  • 2 eggs, lightly beaten
  • ½ tsp. toasted sesame oil

Place the chicken stock, water, chicken pieces, innards, carrot, celery, shallot, garlic, the white and light green parts of the green onions (save the dark green parts for later), bay leaves, parsley, sage, thyme, salt, and pepper in a large covered pot. Bring to a boil, reduce heat, cover, and simmer for an hour. (After about 20 minutes, check to see if the chicken is done. If so, remove to a plate and allow to cool before cutting into small bite sized pieces.)

After simmering the stock, taste the broth. If it tastes like it could use a few more minutes for the flavors to meld, go for it.

When you decide you’ve been patient enough, remove and discard the innards and bay leaves. (If you love innards, of course you can chop them up and add them to the soup when you add the cooked diced chicken meat.) Bring the broth to a boil and add the defrosted potstickers. Boil for 3-4 minutes or until they are tender. Reduce heat, taste, and add salt and pepper if required.

While the potstickers are cooking, whisk the cornstarch, water, and Tamari together in a small bowl. Add to the soup along with the diced cooked chicken. Bring to a boil stirring all the while.

Drizzle the beaten egg into the soup in a slow stream. Use a large spoon to very gently stir the soup. Stir in the sesame oil and the remaining sliced green onions. Serve immediately.