Category Archives: SOUP, STEW, AND CHOWDER RECIPES

ITALIAN SHRIMP SOUP WITH KALAMATA OLIVES AND CAPERS

Leave a reply

I found this recipe (slightly modified by yours truly) in the latest issue of EatingWell magazine. It jumped right off the page and into my heart after a short side trip through my imaginative sensory system. The soup sounded delicious, looked beautiful, and I could almost smell it burbling away on the stove. So of course I had to make it at my earliest convenience. So that’s just what I did.  

And oh am I glad I didn’t just add this recipe to the pile of recipes I already had waiting to be tried. This soup was destined to become a regular part of our life. One of those dishes that answers the often heard question in my head – “what can I cook for dinner that’s fast and delicious”? Because as much as I’m hesitant to mention the reality of my situation, I’m slowing down. I’m no longer the energizer bunny. I’m now more of a middle aged sloth! Slow and steady wins the race, but the race seems to be getting longer every year. So I most definitely need dishes like this one if I am going to maintain my quest to feed us well while at the same time give credence to the nagging voice in my head that constantly reminds me to slow down! (I really hate that little voice. I don’t even know whose voice it is! Or even how it got in my head. But mainly I hate it because it’s invariably right! It is time for me to shift down to granny gear. Grrrrrr)

But, not until I convince you to prepare this soup. And after you peruse the recipe, I am positive it won’t be a hard sell. Just look at the ingredients! They are nutritious ingredients. And they are easily obtainable ingredients.

So do yourself and your family a favor. Make this soup. And of course you can make it your own. If you don’t like white beans – leave them out. Or don’t want pasta in your soup – don’t add the orzo. Think celery would be a nice addition – add celery. Want more of a kick – add more crushed red pepper flakes. It’s all about your taste and that of your fellow diners. That’s the true joy of cooking. Finding just the perfect dishes you know will let everyone at your table know just how important they are to you. Serving delicious food is still one of the best ways I know to show love. And this soup, if it could actually give voice, would be singing love songs. In Italian, of course!

  • 3 T. extra virgin olive oil
  • 1 lb. lg. raw shrimp, peeled, deveined, and cut into thirds
  • 1 tsp. ancho chile powder or regular chile powder
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ med. onion, diced
  • 3 cloves garlic, finely minced
  • 1/8 tsp. crushed red pepper flakes
  • 1 (28-oz.) can diced tomatoes (Italian preferably)
  • 3 c. chicken broth
  • 1½ c. cooked cannellini or small Navy beans or 1 (14-oz.) can white beans, rinsed
  • ¼ c. orzo
  • 1/3 c. chopped Kalamata olives
  • 2 T. capers, chopped chopped fresh parsley for garnish, opt.

Heat oil in a large covered pot over medium-high heat. Add shrimp and sprinkle with chile powder, salt, and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a small container.

Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Stir in the canned tomatoes and broth; bring to a boil. Adjust heat to maintain a simmer, cover, and cook for 10 minutes. Stir whenever.

Stir in beans, return soup to a boil, add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes. Adjust seasoning.

Stir in the cooked shrimp, olives, and capers. Serve the soup topped with parsley, if desired. The soup is great served with a side of Garlic Toast. Recipe below.

GARLIC TOAST

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.  

TURKEY CURRY SOUP

Leave a reply

So, this the real deal. Easy to prepare. Tastes like a million bucks. And, you can have dinner on the table in a really short amount of time. I get that! The older I become, the more I appreciate not spending a lot of time in the kitchen. Wait – that’s not completely true. I just spent the last 4 days making 8 kinds of cookies, 8 Christmas Berliner Stollen, 2 kinds of rolls (for a jazz gathering), 3 kinds of fudge, and getting the packages prepared and sent as necessary! So, who am I trying to kid? But in my own defense – it’s Christmas time! And my 4 adult children, whom I truly believe would forgo their Christmas presents (I’m pretty sure) in a New York minute, still appreciate their packages of mommy made cookies and candy. (If not – they need to tell me now so as I get even older I don’t kill myself in the process!) But I digress…..

This is the prefect soup for a cold and wintry December supper. And with all the other things that Mrs. Santa has to do (self-inflicted I might add) during this season of happiness and joy (for whom one wonders), every little bit of help is appreciated (she says with confidence) to help Mrs. Santa with her appointed tasks. And you bet I get it! Mr. Claus gets all the credit for a Christmas well done! But from my perspective, it’s Mrs. Claus who does most of the hard work! But again I digress…..

Anyway. Make this soup. It is really delicious and easy as can be to prepare. And really, who cares if you don’t have any left-over turkey. You can use left-over chicken or even the chicken from one of those yummy rotisserie chickens from Costco or your local grocery store. And of course the chicken or turkey broth doesn’t have to be home-made. It’s winter and no-one from the food channel is watching! (They are too busy showing us how to frost and artistically decorate   cookies that take only 20 minutes per cookie to embellish!)

So treat yourself and your family to a soup that smacks of what’s truly wonderful about this season. Being at home together, sitting at table together, talking about all the fun to come, and remembering why we love and cherish each other. Merry Christmas everyone.

And thank-you Elise Bauer from Simply Recipes for the bones of this recipe. Your site is wonderful.

2 T. unsalted butter

½ med. sized onion, chopped

1 c. chopped celery

1 c. chopped carrot

4 tsp. Indian yellow curry powder, or more to taste

4 c. of turkey or chicken stock  

1/3 c. raw white rice or ¾-1 c. cooked rice (I use cooked brown rice)

1 tsp. kosher salt

freshly ground black pepper

2 bay leaves

2 c. chopped cooked turkey meat (more or less doesn’t matter)

½ c. sour cream, plus more for table

2 T. chopped parsley, garnish  

Melt butter in a heavy covered pot. Add the onions, celery, and carrots; cook until softened, about 8 to 10 minutes. Add the curry powder and cook for a minute or two.

Add the bay leaves, stock, rice (if you are using uncooked rice), salt, and pepper.  Bring the stock to a boil, reduce heat, cover the pan, and simmer for 15 minutes or until the rice is tender. Stir once or twice during this time.

Add the turkey to the soup along with the cooked rice (if you are using cooked rice). Return soup to a simmer and stir in the sour cream. Adjust seasoning. (You will probably need to add more salt.)  

Serve garnished with chopped parsley. Pass additional sour cream.

 

CHICKEN AND DUMPLING SOUP

Leave a reply

Whenever I think of my grandmother, I think about dumplings. In many regards she was not a very good cook. But that woman could make chicken and dumplings fit for a God. Maybe it was because she started with a home grown chicken that had just been butchered. So of course the chicken stew part was amazing. But what she did to create light as a feather dumplings will forever remain a secret. Which is truly sad. But Betty Crocker, bless her heart, taught me how to make dumplings that are almost as delicious as my grandmothers. So today I am going to share with you this wonderful, decades-old recipe for dumplings that are not gut bombs. (If you like the kind of dumplings that resemble thick chewy pasta you aren’t going to like these dumplings. Sorry.)

Over the years I have messed with this recipe a bit, but only when it comes to adding a different herb or two to compliment whatever dish I am preparing. And since this soup calls for thyme and parsley, I thought the dumplings should also contain this lovely combination of flavors.

And why soup to begin with you might ask. Well, in case you haven’t noticed, it’s cold outside. And when the weather turns chilly I immediately think comfort food. And if there is any dish more comforting than chicken soup, I’d be pleased to know your thoughts on the subject. But I had a problem to work out with this recipe.

I had never made a soup that was topped with dumplings. I had only topped stews with dumplings because you need a fairly thick broth to support the dumplings as they steam. So in working out this recipe, I thickened the chicken broth enough to allow the dumpling batter to remain on the surface.

So I hope you enjoy this tasty quint essential comfort food. It is absolutely perfect on a dark, cold, rainy day. And we in the Pacific Northwest get our fair share of days like that! So make soup. It’s a perfect defense against inclement weather. Plus it’s good for what ails you. (Whatever that means!) Enjoy

Soup:

4 T. (½ stick) unsalted butter  

2 lg. boneless skinless chicken breasts, cut into ½-inch cubes

1 sm. onion, chopped  

4 celery stalks plus leaves, thinly sliced

2 lg. carrots, diced

3 cloves garlic, minced

½ tsp. dry mustard

gently rounded ¼ tsp. dry thyme leaves   

2 bay leaves

½ tsp. kosher salt

freshly ground black pepper  

8 c. (2 qt.) chicken stock

6 T. all-purpose flour

¼ c. chopped parsley

½ c. frozen petite peas

In a large covered pan, melt the butter over medium heat. Add the cubed chicken and sauté until cooked through. Remove from pan and set aside.

Add onion, celery, and carrots to the pan. Cook for 8–10 minutes. Stir occasionally. Add the garlic and cook for a couple of minutes. (Don’t let the garlic get brown.)

Stir in the dry mustard, thyme, bay leaves, salt, and pepper. Let cook for about a minute.   Add the chicken stock. Bring to a boil. Cover the pan, lower the heat, and simmer the stock for 15 minutes. Remove bay leaf.

In a small bowl whisk the flour with a couple ladles of the broth making sure there are no lumps. Gently stir the slurry into the stock and allow to cook for several minutes or until thick and creamy. (It won’t be supper thick, just thick enough to support the dumpling batter.) Then stir in the parsley, peas, and cooked chicken. Adjust seasoning. Cook for about 3 minutes or until all the ingredients are hot and the soup is gently simmering.

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

Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the second 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.) To check if the dumplings are ready, use a toothpick to test if the dumplings are cooked through. Then serve the soup immediately.

Please note: If you are lucky enough to have left-over baked chicken or turkey, use it. Just add the cooked meat when called for in the recipe.   

Dumplings:

1 egg

¼ c. plus 2 T. whole milk

2 T. veggie oil

1 c. all-purpose flour

1½ tsp. baking powder   

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme leaves  

1 T. finely chopped fresh parsley  

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

ASIAN BEEF, VEGETABLE, AND FRIED TOFU SOUP

1 Reply

So, what to do when housebound because of snow? Well for me the answer is easy! Cook! So that’s just what I have been doing for the last 3 days. And because it’s below freezing outside I decided that soup should still be on the menu.

But we had just finished a big old pot of Flageolet Bean and Ham Soup (on site), so I wanted a soup that was totally different and not coincidentally use some of the beef quarter that has recently taken up residency in our freezer.

And for whatever reason, I have recently been craving Asian food. So I went on line to find an Asian flavored soup starring beef. (Actually not as difficult as I had imagined.)

I knew I had a wonderful recipe for Pho, but I didn’t have all the ingredients on hand. And since our neighbors had reported that the main road between our home and the IGA on Camano Island resembled a not so nicely cared for skating rink, I decided Pho was not going to happen. But Mollie Lee, via the Taste of Home site, provided me with the bones for this wonderful soup that I made last evening. Of course I changed an ingredient here and there, but the basic soup is all Mollies.

So if you too are thinking about soup, but want one that is really different, but really delicious, I recommend this recipe.

1 T. veggie oil, divided

1 lb. sirloin or bottom round steak, cut into ¾-inch cubes

3 c. beef broth

¼ c. dry sherry

¼ c. reduced-sodium Tamari or soy sauce

8 (1 bunch) green onions, thinly sliced, divided

1 T. brown sugar

2 garlic cloves, minced

1 T. minced fresh ginger

2 tsp. sesame oil

scant 1/8 tsp. cayenne pepper

1 small carrot, julienned

6 sliced fresh button mushrooms

1 c. sliced bok choy (I used romaine because that’s all I had – worked just fine)

fried tofu (see recipe below)

Heat the vegetable oil in a large saucepan. Add the beef cubes and brown meat on all sides. Add the broth, sherry, Tamari, half of the green onions, brown sugar, garlic, ginger, sesame oil, cayenne, and carrot. Bring to a boil. Reduce heat; cover and simmer for 90 minutes or until the meat cubes are tender. Meanwhile, prepare the tofu.

When the meat is tender, stir in the mushrooms and bok choy; cover and simmer 20 minutes longer or until vegetables are tender.

When ready to serve, place several cubes of tofu in the bottom of each soup bowl. Top with a cup or so of the soup, and garnish with remaining green onion slices.

Fried Tofu:

1 block extra firm tofu

½ c. soy sauce

2 tsp. sesame oil

1 tsp. granulated garlic

1 tsp. Sriracha, or other chili garlic sauce

1 T. veggie oil

Wrap the block of tofu in a clean tea towel. Set something heavy on top to press out extra moisture. Let sit for 20-30 minutes. Unwrap tofu and cut into 32 cubes.

Meanwhile whisk together the soy sauce, sesame oil, granulated garlic, and Sriracha in a shallow dish or pan. Add the tofu cubes, turn the cubes as to coat all the surfaces, and let marinate for about 45 minutes, turning whenever the mood strikes you.

Heat a large oven-safe skillet over medium heat. Once hot, add the oil and gently place the tofu cubes in the hot oil. Sauté each side until brown and crusty. Remove pan from heat and transfer tofu directly to soup bowls or to wire racks to cool if the soup is not yet ready.

 

BROCCOLI CHEDDAR CHEESE SOUP WITH CROUTONS

Leave a reply

Yesterday was a very pleasant day for us. We began our adventures by attending a Met opera broadcast at the Lincoln Theater in Mount Vernon. Starting time: 9:55 am. (We attend as many of these live movie theater opera transmissions as possible. We also enjoy the broadcasts from the National Theatre in London.)

After leaving the theater we decided to have a small lunch, then hit the French bakery at Terry’s Corner. (I draw the line at baking my own croissants). After that, the grocery store. But before going home, we decided we still had the strength to take a short walk along a couple of the new trails on Barnum Point. (And no, for those of you who don’t have the privilege of living in beautiful NW Washington, it was not raining! It was a beautiful, balmy winter day.) Which leads me, in kind of a roundabout way, to this soup.

All day I had been vaguely thinking about building soup for dinner. But while walking along the trails (very enjoyable I might add) I decided to definitely make soup when I got home. But by the time we actually walked in the door, 4:30 or so, it was a little too late to start a soup that would take 2-3 hours to burble. (Yes I know, I could have used my Instant Pot, but that thing actually still terrifies me!) So I looked in my fridge and pantry and made up my mind. Broccoli cheddar soup would fit the bill nicely!

I went on line and searched my blog for the recipe. (And yes I actually use and follow my own recipes!) Well usually that is. This time I just about gasped out loud when I read the ingredients. Three fourths cup butter. Yikes! (No wonder it was so good!)

So in trying to become a reformed butter over user, I decided to work out a new recipe using less butter, while at the same time keeping the wonderful mouth feel of a truly rich, delicious, and thick soup base.

Thus this recipe. We both proclaimed it not just edible, but very yummy. (And yes, I do realize that cheddar cheese is hardly a low fat ingredient. But if you can show me how to make a wonderful cheddar cheese soup with some type of low-fat replacement product, then please use your super powers to also bring about world peace!)   

Just give this recipe a try next time you are in the mood for a creamy soup. Or use my original recipe (Broccoli Cheddar Cheese Soup) if you have no fat restrictions or are under 17 years of age.

BTW, I will learn to use my Instant Pot. I just need a little more time to get used to the idea that this is a newfangled pressure cooker that is not likely to explode! (Or so they say!)

3 c. small chunks of broccoli flowerets and peeled stems

¼ c. (½ stick) unsalted butter

½ med. onion, chopped

½ c. grated carrot

1 garlic clove, finely minced

¼ tsp. seasoned salt

freshly ground black pepper

¼ c. flour

2 c. milk   

2 c. chicken stock (or veggie stock for vegetarian)

pinch paprika

pinch ground nutmeg

3 c. grated sharp cheddar cheese

Garlic Croutons, opt. (see recipe below)

Steam the broccoli until crisp tender. Remove from heat. Set aside.

Melt the butter in a medium sized heavy sauce pan. Add the onion and carrot; cook slowly until tender, about 10 minutes. Don’t let the onion brown. Add the garlic, seasoned salt, and pepper; cook for about a minute.

Whisk in the flour and cook for a short time. Gradually whisk in the milk and chicken stock. Let simmer for about 20 minutes.

Stir in the cooked broccoli, paprika, and nutmeg. Adjust seasoning. Remove from heat and stir in the cheese. Serve immediately garnished with a few croutons.

Garlic Croutons:

1 T. butter or extra virgin olive oil

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.  

INSTANT POT CHILI WITH KIDNEY BEANS AND HATCH CHILES

1 Reply

OK, so it’s confession time. Dear daughter Paula gave me an Instant Pot last Christmas. And frankly, the sheer thought of a pressure cooker in my very own kitchen scared the heck out of me. But late yesterday afternoon, I decided I wanted to serve chili for dinner.

Now, I’m not one of those people who can’t abide beans in my chili. After all, beans are really, really healthy, plus they taste good, and they’re cheap. But low and behold when I looked in my pantry, there was nary a can of beans. (Please forgive me Mr. Bush.) So I decided to bite the bullet and use my Instant Pot to cook the dry kidney beans that were in my pantry just waiting to be appreciated.

At just about the same time, Paula called me. (That girl’s sense of timing can sometimes be just a bit supernormal.) So I asked her how much water to use for 2 cups of dried beans, plus the length of time needed to produce a tender bean. Now, I actually had used the Instant Pot once in January to cook dried beans, but the result had not been sterling. So with Paula’s timely assistance, I once again decided to risk my life and the well-being of our kitchen.

I am here to tell you, the beans came out perfect! And I didn’t once have to leave the kitchen in fear for my life. The Instant Pot performed just like its instructions said it would. Good Instant Pot!

The rest of the chili I made in my largest Le Creuset pot, because I really like to mess with my food. (I guess I really should have entitled this recipe – Semi Instant Pot Chili, but I think I’ll just let that one pass!) Back to the beans. Adding the perfectly cooked beans when the time came, and in such fast order was really quite nice. As a result, I have decided to try making soup in my Instant Pot. I will let you know how that works out.

In the meantime, give this recipe a try. It’s really very tasty and it comes together with not too much effort. Of course working up the courage to use an Instant Pot takes some effort too. But if this 74 year old pressure cooker phobic lady can do it, you can too. The pressure is now on you!

  • 2 c. dry red kidney beans, or dried beans of choice
  • 4 c. water
  • 4 T. chili powder, divided
  • 1 T. dehydrated onion
  • 1 tsp. granulated garlic
  • 1 T. extra virgin olive oil
  • 1 lb. lean ground beef
  • 1 med. onion, chopped
  • 1 c. chopped celery, including leaves
  • 3 large cloves garlic, minced
  • ¼ c. roughly chopped fresh parsley
  • 1 (28-oz.) can chopped tomatoes (Italian if possible)
  • 1 (6-oz.) can tomato paste (Italian, but of course!)
  • 1 T. dried oregano (I use Mexican oregano)
  • 1 tsp. ground cumin
  • generous dash of ground cloves
  • 1 tsp. paprika
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. beef base (I use Better Than Bouillon Beef Base)
  • 3 roasted mild Hatch chiles* seeded and chopped or 1 (4-oz.) can diced green chiles
  • 1 can black olives, drained and halved

Combine the dried beans, water, 1 tablespoon of the chili powder, dehydrated onion, and granulated garlic in the Instant Pot insert. Cook the beans for 35 minutes on the bean/chili setting. (If no bean/chili setting on your instant pot, cook on high heat.)

Meanwhile heat the olive oil in a large, heavy covered pan. Add the ground beef and fry until most of the red is gone. Add the chopped onion, celery, garlic, and parsley. Cook until the onion is tender and the contents of the pan are starting to stick. Stir in the canned tomatoes, plus a half can of water, the tomato paste, plus a full can of water (using the cans to measure and transport the added water helps remove any remaining tomato from the sides and bottom of the cans), remaining 3 tablespoons of chili powder, oregano, cumin, cloves, paprika, salt, pepper, and beef base to the pot.

Bring chili to a boil, reduce heat, cover, and let burble for about 20 minutes, stirring periodically.

When the beans have cooked and the pressure has been released, either by waiting for it to do its own thing, or by manually releasing the pressure, carefully add the beans and any remaining liquid to the rest of the ingredients. Finally stir in the chopped chilies and the black olives.

Put the cover back on and cook for another 10 minutes or so. Adjust seasoning and serve hot. I like to serve the chili with shredded sharp cheddar cheese, sour cream, and cornbread.

*I buy fresh Hatch chilies (the mild variety) when they appear in our local farmers market or this last time I bought them at our local Haggen’s grocery store. Then I simply grill them on my BBQ and freeze them individually on a large baking pan. Once they are frozen, I place them in a freezer bag. When I need them for a recipe, I remove the amount needed, run cold water over them, peel off the skin, and chop off the stem head which contains most of the seeds. Then I chop the rest and use as needed.     

 

CHUNKY ANDOUILLE SAUSAGE, SHRIMP, AND CHICKEN SOUP

Leave a reply

So what do you do with half a pound of andouille sausage, 1 chicken breast, and 8 ounces of frozen, uncooked shrimp? You make soup, of course. And that’s just what I did the other evening. I made soup. Middle of summer and all. With garlic toast on the side, it turned out to be a perfect mid-summer meal! And yummy, oh my goodness yes!

Based on a recipe I found on the Genius Kitchen site, I added some ingredients, changed the amounts here and there, and adjusted and simplified the preparation instructions. But the bones of the soup are basically from that site. (Great site BTW.)

My only regret after dinner was that I hadn’t had enough of the main ingredients to prepare a full recipe. But by all means, you can halve the recipe very easily. Just don’t blame me if you halve the recipe and wish you hadn’t. But enough about blame. Let’s get back to the “soup in the middle of summer” part.

It just came to me while I was writing this recipe preface, that I have displayed terribly misguided thinking in the past. And frankly, I should have realized my archaic opinion of serving hot soup in the summer was just that. Archaic! After all, what’s just about the first thing I discuss with our waiter, after I order my martini of course, when we go out for dinner? “What’s the soup of the day?” Winter and summer, I ask that same question. And I don’t let the temperature outside have any part of my decision. (You can just about make bet on my saying yes to any type of seafood bisque, regardless of the time of year.) So to date, why have I not served more hot soup in the summer? Because I’m a total idiot, that’s why!  

Of course there are many wonderful cold soups, but I’m going to start serving hot soup in the summer too. And yes I get the whole thing about cooking over a hot stove. But not all soups take hours to simmer, and many soups are a one dish meal. And let’s not forget about the abundance of fresh veggies in the summer. That and the fact that many soups are low in calories and easily warm up the next day in the microwave.

So my friends, don’t make the same mistake I’ve made the last 54 years of my life. Don’t wait until fall to serve hot soup. After the other evenings meal, sitting on our east facing deck, enjoying this delicious soup and garlic toast, I’ve become an advocate of hot soup in the summer. Well that, and one dish meals. (I’m not counting the garlic toast as another “dish”, because I dunk it in the soup, which clearly indicates that it’s just another aspect of the soup. Right!?!?)

Enjoy the rest of your summer. And one more thing. Please don’t leave out the green and red peppers. The soup would simply not be the same without these two key ingredients. And yes, this dish has definite Cajun influences. But there-in lies its basic appeal. I need say no more!

  • 2 T. extra virgin olive oil, divided
  • 1 lb. andouille sausage, sliced into 1/3-inch pieces (I use Johnsonville Andouille Smoked Sausage – not too spicy)
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces  
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. uncooked lg. shrimp, peeled and deveined
  • 1 lg. yellow onion, chopped 
  • 2 green bell peppers, chopped  
  • 2 red bell peppers, chopped   
  • 4 stalks celery, thinly sliced
  • 6 cloves garlic, finely minced
  • 1 (28-oz.) can diced tomatoes (Italian canned tomatoes are best)
  • 3 c. chicken broth
  • 1 c. dry white wine
  • 2 tsp. Worcestershire sauce
  • 1 T. dried oregano 
  • 2 tsp. dried thyme 
  • 4 tsp. sweet paprika (preferably Hungarian paprika)
  • ¼ tsp. crushed red pepper flakes  
  • Garlic Toast, opt. (see recipe below)

Pour 1 tablespoon of the olive oil into a large covered soup pot. Sauté sausage until browned on both sides. Remove from pan and transfer to a small bowl.

Sprinkle chicken pieces with salt and pepper. Add chicken to the pan and sauté until completely cooked. (Don’t over-cook.) Transfer chicken to another small bowl and set aside.

Add shrimp to the pot, and sauté just until fully cooked. Remove from pan and add to the bowl with the cooked chicken. Set aside to cool. Once cool place in refrigerator until needed.

Meanwhile, add the remaining 1 tablespoon olive oil, onions, peppers, and celery to pot; sauté for 10 minutes or until the veggies are soft and beginning to brown. Stir in the garlic and cook for 1 minute.

Return half of the cooked sausage to pot. Stir in the canned tomatoes with juice, chicken broth, wine, Worcestershire sauce, oregano, thyme, paprika, and crushed red pepper flakes.

Bring mixture to a boil. Reduce heat; cover, and simmer for 60 minutes.

After 60 minutes, add the remaining cooked sausage, chicken, and shrimp to the pot and simmer about 3-4 minutes or until the soup has come again to a hearty simmer. Adjust seasoning, and serve with garlic toast.

GARLIC TOAST   

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a very light golden brown.

 

 

TURKEY NOODLE SOUP

Leave a reply

So, you’ve got leftover turkey from Thanksgiving in your freezer, but no homemade stock and your taste buds are crying out for soup. This happens routinely at Chez Carr. So when I desperately want turkey soup, I cheat! Yep, that’s just what I do!

I start with chicken or turkey broth, then add a bunch of common ingredients, and next thing you know, I’m sitting down to a lovely steaming bowl of goodness. Healthy too!

According to Donna Clarke writing for Health Guide Info, and I quote, “There’s nothing like a soothing bowl of hot chicken soup to cure what ails you. Grandma was right, it’s the best thing for that nasty cold! But what about turkey soup? Why does chicken soup make us feel so much better? Can turkey soup offer the same powerful punch?

We’ve all been there – wrapped in a blanket with chills, fever, cough, runny nose, aches…the works. The only thing that seems to sooth and comfort is a hot delicious bowl of chicken soup, with chunks of chicken, carrots, fresh dill, and onion, the aroma fills the entire room. Homemade or canned, it just seems to make everything better. But, did you ever wonder why? What is the secret our grandmothers all seemed to know? What is the mystery contained within this wondrous food? Why does chicken soup seem to be the perfect food to help cure what ails us? And what about turkey soup? Can turkey soup offer the same benefit?

The idea of consuming a hot bowl of chicken soup for the medicinal qualities it possesses dates back to the 12th century when Rabbi Moses Maimonides prescribed it to his patients. Since then, it has been offered to individuals ailing from a wide variety of maladies from congestion to the flu. Amazingly, this simple yet flavorful soup has been the subject of controversy with respect to its healing ability. But is it myth or medicine, fact or fiction?

Can chicken soup really offer relief for the common cold? Dr. Stephen Rennard at the University of Nebraska Medical Center, sought to solve this mystery. He conducted a series of tests adding chicken soup to neutrophils – the white blood cells. His findings were published in 1999 in the American College of Chest Physicians. He concluded that chicken soup did in fact help to inhibit the movement of these neutrophils, determining that chicken soup has a definite anti-inflammatory effect, causing a reduction of chest congestion!

The exact cause of this benefit is still a mystery, but one thing is certain, the nutritional values found in chicken soup are undeniable. Loaded with protein, vitamin A, niacin, vitamin K, potassium, and phosphorus, the ingredients contained in this fabulous soup offer a definite benefit when struggling with the common cold. If you are making homemade, be sure to include these ingredients as a base:

chicken: hot chicken broth vapors can help thin out mucus due to the presence of cysteine, an amino acid

onions: onions contain quercetin, also helpful in thinning out mucus, as well as act as an anti-inflammatory

carrots: these yummy vegetables provide an excellent source of vitamin A

parsnip: in addition to adding a delicious flavor, parsnip provides a good source of potassium

Other ingredients such as dill, celery, mushrooms, and even brown rice or whole grain pasta can be added for even more benefit!

But How About Turkey Soup?

The benefit of turkey soup is the same as chicken soup. Plus, with turkey soup, you have the added benefit of tryptophan (an amino acid) to help calm and sooth, providing the perfect relief for that day when you need the warmth and comfort only hot soup can provide.”

So I say – what are you waiting for? Dig that package of almost forgotten turkey out of the back of your freezer, and help gird yourself against a nasty winter cold or even more undesirable, the horrible flu that is going around. Think of this soup as preventive medicine. And as medicines go, you could do a lot worse!

  • 8 c. chicken or turkey broth (I use Costco Chicken Bone Broth or Better Than Bouillon Turkey Base and 8 cups of water)
  • ½ c. chopped onion
  • ½ lg. shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, thinly sliced
  • 3 stalks celery, finely diced
  • ¼ c. minced parsley
  • 1 dried bay leaf
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ½ tsp. poultry seasoning
  • ½ tsp. dried thyme
  • 1 pkg. turkey gravy mix, opt. (provides color, flavor, and a bit of thickening)
  • planned over turkey cut into bite-size chunks (however much you want or have)
  • 1-2 T. white wine vinegar
  • 1½ c. wide egg noodles, cooked al dente

Place the chicken broth, onion, shallot, garlic, carrots, celery, parsley bay leaf, seasoned salt, pepper, poultry seasoning, dried thyme, and turkey gravy mix in a large, heavy, covered soup pot. Bring liquid to a boil, reduce heat, cover pot, and simmer gently for about 90 minutes.  

When the carrots are all but dissolved, add the turkey, white wine vinegar, and cooked noodles. Adjust seasoning. Good the first day, but even better the next!

 

 

 

 

CURRIED LENTIL, GARBANZO BEAN, AND VEGETABLE SOUP (VEGAN)

Leave a reply

Most of the time I prefer some kind of meat in my soups, stews, and chowders. But as we are getting a bit older and health issues are starting to raise their ugly little heads here at Chez Carr, I have decided to (for the 3,659th time), try to direct our taste buds toward a more vegetable and meatless protein rich diet. Don’t get me wrong. We eat a lot of veggies already, and both of us love beans and interesting grains, but I could do better. (I say I, because I’m the one in the apron!)

So, in that vein, and because I needed a vegan dish for this Sunday’s JazzVox pre-concert meal, I came up with this soup loosely based on a recipe from the Happy Healthy Mama website.

First of all, we both love Indian curry. So why not start with curry powder. Then some turmeric (super good for us), and a few other spices and lots of veggies. Throw in some lentils and garbanzo beans, and you have a soup that is both delicious and ultra-healthy.

So if you too are trying to eat healthier, but absolutely refuse to give up the quality of the food you put in your mouth, give this recipe a try. The soup is creamy and chunky, with a wonderful mouth feel. (You know, that lovely feeling in your mouth when the consistency and flavor of whatever food you are eating feels so perfect you almost don’t want to swallow.) OK, maybe my definition of “mouth feel” falls into the category of a personal idiosyncrasy. Regardless, this soup is wonderful and perfect for a cold winter evening meal. Enjoy.

And remember, buy all the lovely spices featured in this soup in bulk. You will save yourself so much money. Which only means you can make this soup more often. See how that works!

  • 2 T. curry powder
  • 1 tsp. ground turmeric
  • ½ tsp. ground cumin
  • 1/8 to ¼ tsp. crushed red pepper flakes (I start with 1/8 teaspoon because I’m a wimp!)
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 tsp. extra virgin olive oil
  • 1 lg. carrot, small dice
  • 1 medium-sized yellow onion, chopped
  • 1 celery stalk, plus leaves, small dice
  • 2 garlic cloves, finely minced
  • 1 T. finely chopped fresh ginger
  • 1 c. dry lentils, washed and rinsed
  • 8 c. vegetable broth (I use Better Than Bouillon Seasoned Vegetable Base and 8 cups water, or strained cooking water from garbanzo beans and enough tap water to make 8 cups)
  • 1 lg. sweet potato, cut into small chunks
  • 3 c. cooked garbanzo beans (see cooking recipes below) or 2 cans garbanzo beans, rinsed and drained
  • 1 (15 oz.) can lite coconut milk
  • ½-1 tsp. garam masala, opt.

In a small bowl, combine the curry powder, turmeric, cumin, crushed red pepper flakes, salt, and pepper. Set Aside.

Heat the olive oil in a heavy large covered soup pot. Add the carrot, onion, and celery. Cook until the onion is translucent. Add the garlic and ginger; cook 1 minute. Add the spice mixture and lentils; cook for 1 minute. Stir in the veggie broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring periodically.

Add the sweet potato, and cook for 20-30 minutes or until the lentils and sweet potato chunks are tender. Add the cooked garbanzo beans, coconut milk, and garam masala. Bring to just below a boil. Remove from heat and adjust seasoning. Great served with warm sourdough bread. Reheats beautifully. (Actually this soup is even better the second day.)

Instant-Pot or Pressure Cooker Garbanzo Beans  

  • 1 c. dried garbanzo beans/chickpeas, washed but not pre-soaked
  • 4 c. water
  • ½ tsp. salt, opt.

Add washed chickpeas along with the water to the Instant-Pot insert. Add salt. Close the lid with vent in sealing position.

Set the Instant Pot to High Pressure, and adjust the timer to 35 minutes. When the cooking time is up, unplug the Instant Pot and do a 20 minute NPR, which means if necessary, release the pressure manually 20 minutes after the beep. Strain the liquid and use it to make the vegetable broth. Add the cooked beans to the soup per recipe instructions.

Note: As much as possible I prefer to use cooked dry beans rather than canned beans. But of course, there are just those days when I gladly grab a can of beans out of the pantry. Consistency has always been my motto!

Regular Top-of-the-Stove Cooked Beans (Quick Soak Method)

  • 1 c. dried garbanzo beans/chickpeas, washed
  • water
  • ½ tsp. salt, opt.

Place the washed beans in a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour.

After the beans have been soaked, drain and rinse them well. Add them to a large pot, cover with several inches of water, and bring everything to a boil. Reduce the heat and simmer uncovered 90 to 120 minutes or until tender. Add the salt after the beans have been simmering for about an hour. Remove from heat, allow to cool a bit, then strain the liquid and use it to make the vegetable broth. Add the cooked beans to the soup per recipe instructions.

 

 

SMOKED SALMON CHOWDER

Leave a reply

Once in a while serendipity comes to visit, and if I am paying attention, I take advantage. That’s what happened when I decided that the menu for our next JazzVox pre-concert meal would include a soup, a stew, and a chowder. (Also Roasted Rosemary Cashews, a quinoa salad, two kinds of homemade bread, and a cake to round out the lineup.)

I knew the stew had to be Beef Stew. Not a very pretentious name, but my stew is not a humble offering. Nothing starting with lean bacon and containing red wine and rosemary need take a back seat to any other dish even if its name is terribly common.

The soup I am choosing to serve is vegan, containing curry and lots of delicious veggies. (If it works out, I’ll be posting the recipe in the next few days.) For the chowder, I decided a creamy seafood based chowder would be delicious.

I rarely make seafood chowders, mainly because Mr. C. is not fond of potatoes. (And potato is kind of the quintessential ingredient in seafood chowders.) So I promised him, that whatever I came up with, potatoes would be secondary to the seafood. I also promised him that the potatoes would not be mushy. (I knew I could achieve tender, not mushy potatoes by steaming small potatoes whole, then cutting them into very small chunks. Not adding them until the last part of the chowder cooking time would also help keep the potatoes firm.) So then, what kind of seafood chowder?

For Christmas my father-in-law had given us a 6-ounce chunk of smoked salmon (the serendipity part). And there it was, quietly sitting on a shelf in my pantry waiting to be devoured (the me paying attention part).

So I went on line and started researching smoked salmon chowder recipes. I learned a lot. I already knew how to make cream soups, so based on my knowledge and some parts and pieces from several on-line contributors, I came up with this recipe.

This is definitely not an in-your-face smoked salmon flavored chowder. It’s more of a well-balanced dish that should appeal to sophisticated palates. You might even say that it is a “gentrified” chowder. (And no, I am not trying to be cheap frugal in limiting the amount of smoked salmon in this recipe. I’m simply trying to provide you with the ideal smoked salmon chowder experience!)

So, since winter is upon us, I suggest you give this chowder a try. It is easy to prepare, and really, really tasty. Perfect for a cold, rainy weeknight dinner or weekend lunch. Great with warm sour dough bread or oyster crackers.  

  • 12 oz. small white or fingerling potatoes, peeled
  • 8 T. (1 stick) unsalted butter
  • ½ lg. yellow onion, small dice
  • 2 stalks celery, small dice
  • 2 lg. garlic cloves, finely minced
  • freshly ground black pepper
  • 6 T. unbleached all-purpose flour
  • 3 c. water
  • 3 T. tomato paste
  • 3 c. half-and-half
  • 1 c. whole milk, or more as needed
  • 8 oz. (1 lg. pkg.) cream cheese, room temperature, cut into 1″ chunks  
  • 5 T. capers, rinsed and drained
  • 12 oz. smoked salmon, chopped into small pieces
  • 2 T. chopped celery leaves
  • kosher salt, if needed

Steam the whole potatoes until they are just barely done. (After the water comes to a boil, it takes 15-20 minutes.) Remove from pot. When cool, cut into small dice. (I personally hate large chunks of potato in my chowders. So I cut the potatoes into a really small dice.) Set aside.

Melt the butter in a heavy soup pot. Add the onion and celery; cook until the onion is translucent. Add the garlic and black pepper; cook for one minute.

Whisk in the flour and let it cook for one minute. Whisk in the water and tomato paste. Continue whisking until the mixture is smooth and thickened. Stir in the diced potatoes; bring mixture to a boil. Reduce heat and stir in the half-and-half, whole milk, cream cheese, capers, and smoked salmon. Heat slowly until almost simmering. Add more milk if required to reach desired consistency.

Remove from heat, adjust seasoning, and stir in celery leaves. Serve hot with crusty sour dough bread or oyster crackers.