Category Archives: SOUP, STEW, AND CHOWDER RECIPES

NAVY BEAN SOUP

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First of all, if you don’t like a really good navy bean soup, then read no further! But if you happen to love navy  bean soup, then this is the navy bean soup of your dreams. It’s easy to prepare, economical to make, and it tastes like nothing you are going to find in a can. (And yes, I am a little bit prejudiced about this soup since I started making it about a hundred years ago.)  

When my 4 children – Good God Almighty, 4? were young, I used to make soup almost every weekend. (Hey, my former husband and I weren’t poor, but we weren’t up there with the Rockefeller’s either. And soup was a delicious and healthy way to fill the little darling’s tummies.) Plus ham hocks were cheap, dried beans were cheap, and soups were both nutritious and filling. What more could a mommy ask from a simple to prepare dish?  

Then my life changed dramatically. I became single, my kids grew up and went away to college, but my love for soup remained. So I continued to make soup, including this one. Why you ask, when I could have just purchased a can of soup? Well, I was single, not brain dead! I still knew that homemade soup was always going to be better tasting and better for me, so I persisted in my passion for delicious and nutritious homemade soup. Eventually Mr. C. came along, (thank God), and he too loved homemade soup. So almost every winter weekend while we were both still working, I would build us some kind of soup on weekends. Now that we are both retired, weekends last 7 days a week. And I can prepare soup any old time I please!

(I highly recommend retirement, BTW. It is not overrated!)

So if you too want to fill your home with wonderful smells, feed your family a healthy and nutritious meal, and save money in the process, then homemade soup is the answer. And this soup is a good way to start. Serve this soup in a big old bowl surrounded by slices of a wonderful homemade or bakery bread, and you have an irresistible combination.

  • 1 qt. chicken stock
  • 3 c. water
  • 1 ham hock
  • 2 c. navy beans, washed and drained*
  • 1 onion, chopped
  • 1 carrot, chopped into fairly small pieces
  • 1 c. chopped celery, including the leaves
  • ¼ c. minced fresh parsley
  • 2 tsp. dried marjoram
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 2 tsp. seasoned salt
  • freshly ground black pepper

Combine all ingredients in a heavy covered pot. Cook until beans are very tender, about 2 hours. Remove ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot. Remove bay leaf and adjust the seasoning. Great served with a good hearty bread or crusty baguette. 

*For this recipe, beans do not need to be pre-soaked.

CHICKEN NOODLE SOUP (Good for what ails you!)

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And why a recipe for old fashioned chicken noodle soup you might ask? Because I believe that periodically everyone needs and deserves a taste of love. And if homemade chicken noodle soup doesn’t taste like love, I don’t know what does! As my grandfather used to say, “chicken noodle soup is good for what ails you!” Grandpa never defined what “what ails you” meant, but as I’ve gotten older, I think I know. What ails you – anything from stiff joints, a bad cold, a rotten day at work, teenagers, an invitation to the wedding of the daughter or son of a person you work with, whom incidentally you have never met. (The child that is!) And of course at this point, please feel free to add your own definition of the things you classify as “what ails you”.

Now I know, I love new-fangled variations of chicken soup as much as the next gal. But when what I need is a soothing, not spicy, healthy, like my grandma used to make kind of soup, I follow this recipe. (And yes, I do follow my own recipes. That way I don’t have to think. The older I get, the more I have begun to appreciate not always having to think! Sometimes I just like to let the auto-pilot function in my brain take over. So using my own recipes is my equivalent of putting my mind on auto-pilot or cruise control. But don’t fear. I get a lot of thinking done while I am working on new recipes!)

So next time you feel a cold coming on, or your teenagers are driving you to distraction, distract yourself by making a big old batch of this soup. After all, even if chicken noodle soup doesn’t solve the world’s problems, it does make them easier to take. (At least for a little while.)

  • 1 T. extra virgin olive oil
  • 1 split fryer, cut into sections (or any other pieces of bone-in chicken)*
  • kosher salt
  • freshly ground black pepper
  • 2 carrots, thinly sliced
  • 2 celery stalks, including leaves, thinly sliced
  • 1 leek, thoroughly washed, chopped (all the white and part of the green) or 1 med. onion, chopped
  • 1 garlic clove, minced
  • 2 tsp. chopped fresh thyme leaves
  • 1 bay leaf
  • 2 qt. chicken stock
  • 2 c. dry egg noodles (the wider and thicker the better), cooked al dente
  • 2 T. chopped fresh parsley
  • 4-6 green onions, thinly sliced

Pour the olive oil into a large covered soup pot.

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Liberally sprinkle chicken with salt and pepper. Heat the oil and fry the chicken until the skin is golden brown. Remove from pan and set aside. Add the carrots, celery, and leek; sauté for about 5 minutes. Do not let any of the veggies start to brown. Add the garlic and thyme and cook for 1 minute. Add the bay leaf, a small amount of salt, pepper, chicken stock, and browned chicken. Bring the soup to just under a boil, reduce heat, cover, and simmer for about 30 minutes or until the chicken is just cooked through. (Do not overcook the chicken!) Remove the chicken pieces and set aside to cool. Meanwhile continue to let the soup burble away. When the chicken is cool enough to handle, remove the meat from the bones. Cut the meat into bite sized pieces. Return to the pot and add the cooked noodles and parsley. Bring just to a boil and adjust seasoning. Remove bay leaf and serve in individual bowls topped with green onions.

*If you prefer, add 2 cups of boneless, skinless chicken cut into cubes (raw or previously cooked). If using raw chicken, add when the carrots are tender. Cook the chicken just until it is done. Add cooked noodles and parsley. Bring to a boil and adjust seasoning. Serve topped with green onions.

If you are using already cooked chicken, add it along with the cooked noodles and parsley.

 

 

CARIBBEAN PORK STEW

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We recently were invited to our good friends Tim and Susie’s home for an “after gig” dinner party. And Susie fixed just an amazing Caribbean dinner for us. And the main dish she served was a pork stew. So based on the gist of the recipe Susie gave me that evening, I immediately went on line and found (I’m pretty sure) the recipe she used. (Sometimes I get tired of bugging my friends for their recipes, so I just wing it.)

Anyway, the recipe below adapted from Cooking Light magazine, Valerie’s Kitchen blog, and brought to life by Susie is so melt in your mouth good as to be worthy of a literary mention, in say, a modern romance novel. And because I have an active imagination and sometimes (sometimes?!?!) can’t help myself, the first couple of paragraphs in this fictitious novel might read something like this:

“Kathryn could not have known on that late summer afternoon how the delicious smell of her Caribbean pork stew would completely turn her life around. As the stew quietly bubbled away in the slow cooker on the counter under her open kitchen window, she was completely unaware that a change in her life was in the wind. And even though the late afternoon was hot, quiet, and heavy with languor, tiny whiffs of the stew’s delicious aroma somehow found their way through her new neighbor Jeffrey’s open den window.

Jeffrey, who had lost his wife to his best friend a couple of years before, had only lived in his new home for a month. He had moved because everything in his old neighborhood had reminded him of how he had been deceived by the two people he had trusted most in life. He had needed to put his former life far behind. He had seen Kathryn come and go from her house and of course had noticed how beautiful she was. He also knew that she had been recently widowed. His realtor had been eager to share that tidbit of information when he was showing Jeffrey the house. But Jeffrey wasn’t looking for love. In fact he had no desire to ever again become involved with a gorgeous woman. But that afternoon, as he sat at his desk putting the final touches on the article he was writing, he sensed that there was something different in the air. He couldn’t quite define what it was that had awakened his senses. But he knew for a fact, that whatever it was, it was emanating from his neighbor’s home.”

So if you too want to awaken the senses of your family and friends, prepare this dish for them. It has a bit of heat to it, but it’s not overpowering. Just delicious. And thanks again Tim and Susie for another wonderful meal at your home and of course, your friendship.

(And lest you worry, I have no intention of becoming a romance novel writer.)

  • 1 T. extra virgin olive oil
  • 2 lbs. lean pork, cut into bite sized pieces (a boneless pork roast is perfect)
  • 1 tsp. kosher salt
  • freshly ground black pepper (lots)
  • 2 garlic cloves, finely minced
  • 2 lg. red bell peppers, chopped
  • 1 bunch green onions, thinly sliced
  • 3 T. hoisin sauce
  • 2 T. lower-sodium GF Tamari or regular soy sauce
  • juice of one large, soft lime
  • 2 T. creamy peanut butter
  • 1 tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • 1 c. chicken broth
  • basmati rice, cooked according to package directions or follow the recipe below
  • lime wedges

Add oil to a large skillet and place over medium-high heat. Add pork, salt, and pepper and sauté until the cubes are dark brown. Add garlic and cook for 1 minute. Place browned pork and garlic, red bell pepper, and green onions in an electric slow cooker coated with cooking spray.

Combine hoisin sauce, Tamari, lime juice, peanut butter, cumin, crushed red pepper flakes, and chicken broth in a small bowl. Pour mixture over the pork and stir well to combine.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 90 minutes or until pork is fork tender. (Check after about an hour.)

Serve over rice with lime wedges.

BASMATI RICE

  • 2 c. basmati rice
  • 1 T. unsalted butter
  • 3 1/3 c. water
  • 34/ tsp. kosher salt

Rinse rice in a fine mesh sieve under cold water until water runs clear. Drain well. Melt butter in a 4-quart heavy pot over moderate heat; add rice and cook, stirring, 2 minutes. Scoop into your rice cooker. Add water and salt. Turn rice cooker on “go”. When rice cooker turns off, rice is done. Let stand for 5 minutes, then fluff with fork.

No rice cooker?  Rinse rice in a fine mesh sieve under cold water until water runs clear. Drain well. Melt butter in a 4-quart heavy pot over moderate heat; add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand for 5 minutes, then fluff with fork.

 

SOUPA AVGOLEMONO (GREEK EGG AND LEMON SOUP)

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The name of this classic Greek soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).

I first began making this delicious soup just after Mr. C and I started dating. He had taken me to his favorite Greek restaurant and honestly, he practically had to force me to try the Avgolemono. Even the thought of a lemon flavored rice soup (I usually hate rice in soups) made me instantly apprehensive. But we were new at this dating thing, so I thought I would go along with his wishes because I already felt this new relationship might be worth a concession here and there. And boy was I right about the relationship! The concession part, well we’ve both gotten quite good at it over the years, especially Mr. C.! But back to this simple soup recipe.

As you might surmise, I instantly fell in love. (I know with the soup, and maybe even the man!) I thought the soup was the most amazing thing I had ever tasted. Later on in that same meal, Mr. C. introduced me to yet another fantastic dish – hummus. (Be still my heart.)

Well, by now, I’m sure you have no uncertainties about why I married this amazing man! (And they think the way to a man’s heart is through his stomach.) That may well be true. But I am living proof that women are as susceptible as men when it comes to falling for someone who appreciates good food. Even if that person’s only contribution involves never ending trips to grocery stores or learning how to punch in the number of your favorite restaurant! Or as in my case, always being willing to try a never ending string of new dishes. For this and other reasons too numerous to list, thank you my love.

Mr. C. and I both hope you enjoy this amazingly simple to prepare and delicious Greek soup.

Oh, BTW – I did marry Mr. C for reasons other than his love of fine food. Those of you who know him, already know the reasons. Those of you who don’t know him – well you wouldn’t care anyway!

  • 4 c. chicken stock
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. uncooked long grain white rice
  • 2 eggs
  • juice of 2 lemons, or more to taste
  • crumbled feta cheese, opt, garnish

Bring chicken broth, salt, and pepper to a boil in a covered medium sized saucepan. Add the rice, stir, reduce heat, cover, and simmer for 15 minutes or until rice is soft. Remove from heat. In a small bowl whisk the eggs and lemon juice together. Slowly ladle about a cup of the hot chicken broth into the egg mixture whisking as fast as possible so the eggs don’t curdle. Pour this mixture back into the remaining broth and rice stirring as you pour. Return to heat and bring soup just to boil. DO NOT BOIL. Remove from heat and add more lemon juice and salt as necessary. (The soup should be good and lemony.) Serve immediately. Offer feta cheese as garnish.

HAM, KALE, AND CANNELLINI BEAN SOUP

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I know, I know! I already have several smoked piggy, greens, and dried bean soup recipes on my blog. Can you guess why? Got it in one. I LOVE BEAN SOUP! And if the soup is reasonably inexpensive to prepare, is low in fat, contains nutritious veggies, some sort of meat as well as the dried beans, I am well on my way to nirvana. Add a couple 3 toasted baguette slices and dinner is ready! (Which is another compelling reason to prepare and serve soup. It’s really a complete meal unto itself when accompanied by some form of cracker or bread.)  

So yesterday morning when I was up to my elbows in dill pickle brine and German chocolate cake batter, (not the same recipe you realize), I got to thinking about what to fix for dinner. And calling to me from the refrigerator was a small hunk of ham and some kale that dearly needed to be eaten. Soon the cannellini beans in the pantry were offering their two bits to the conversation. So not being one to ignore what three of my favorite ingredients have to say, I jumped at the chance to write a new recipe. And the simplest preparation I could think of which included these three darling ingredients was soup.

So what you have below is the result. And considering that I was very busy in the kitchen all day yesterday working mainly with ingredients that have no relationship to a bean soup, you are darn lucky the recipe doesn’t include cucumbers or melted chocolate! Enjoy  

  • 2 c. dried cannellini, small Navy, or Great Northern beans OR 3 (15-oz.) cans cannellini or white beans, rinsed and drained (see recipe variation)
  • 8 c. water
  • 2 T. extra virgin olive oil
  • 1½ c. diced ham
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 3 garlic cloves, minced
  • 1-2 T. fresh minced sage or 1-2 tsp. dried sage
  • 1 bay leaf
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 8 c. (2 qt.) chicken broth
  • 6 c. chopped kale

In a covered sauce pan, add the dry beans and water. Bring to a boil, remove from heat, cover, and let sit for at least 2 hours. Or cover the beans with water and let sit in the refrigerator overnight. In both cases, drain and rinse the beans before adding to the soup.

Heat the olive oil in a large covered pan over medium-high heat. Add the ham, onion, carrots, and celery. Sauté until the onion is translucent. And the garlic, sage, bay leaf, salt, and pepper; cook for 1 minute, or until the sage and garlic are fragrant. Add the chicken broth and beans. Bring to a boil, reduce heat, and simmer covered for about 1½ hours or until the beans are tender. Stir occasionally. Add kale and cook for about 3 minutes or until the kale is wilted. Adjust seasoning.

Serve with crusty baguette slices that have been toasted. (I like to drizzle the baguette slices with olive oil and lightly sprinkle with finely ground Parmesan cheese before placing in the oven to toast at 425 degrees for about 7 minutes.)

Variation using canned beans:

Heat oil in a large covered pan over medium-high heat. Add ham, onion, carrots, and celery. Sauté until the onion is translucent. And the garlic, sage, bay leaf, salt, and pepper; cook for 1 minute, or until the sage and garlic are fragrant. Add the chicken broth, bring to a boil, reduce heat, and simmer covered for about 30 minutes or until the carrots are tender. Add the beans and simmer for about 10 minutes. Add kale and cook for about 3 minutes or until the kale is wilted. Adjust seasoning.

Serve with crusty baguette slices that have been toasted. (I like to drizzle the baguette slices with olive oil and lightly sprinkle with finely ground Parmesan cheese before placing in the oven to toast at 425 degrees for about 7 minutes.)

 

EAST INDIAN OR THAI CURRIED CHICKEN NOODLE SOUP

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East Indian Curried Chicken Noodle Soup

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Thai Curried Chicken Noodle Soup

I first started making the East Indian version of this soup over 20 years ago using regular old fashioned, available in every grocery store curry powder.  So when Mr. C invited the other 2 members of the Tim-E3 Jazz trio to rehearse at our place on Sunday, I offered to make lunch for the guys since they would be here from 11:00 am till about 3:00 pm. I decided to use Tim and Todd, along with Mr. C of course, as my taste testers (aka Guinea Pigs) to see if using red curry paste would work to create a Thai variation of this soup. So I served the guys a bowl of each and had them decide which they liked better or even if they liked the soups at all? Well, all three of the guys decided both were keepers. So I decided to post both recipes and let you decide which version better suited your taste.

The base ingredients are exactly the same in both soups. But what makes the difference is the curry used. And for people like Mr. C and myself, who BTW are curry “nuts”, we probably like the East Indian curry better. Only because that’s the curry flavor we grew up with. OK, I didn’t actually experience curry until after I was out of my parent’s home. In fact, I doubt either of my parents even knew what curry was until the latter part of their lives. But I started making curry in my early 20s. And since I don’t really feel I achieved adulthood until I was about 28 (some would say I’m still not there!), I feel comfortable saying that I grew up loving curry. But enough about my latent development!

Both soups are very easy to prepare and don’t have to be simmered for hours to achieve a lovely blended flavor. And truly, both are really delicious! Both exotic and down home at the same time. Each would make a really delightful first coarse soup to either an Indian or Thai meal.

So is you too love soup and would like to prepare one, or in this case two, that are both different, easy, and fairly quick to prepare, give either one of these a try. Kripyā bhojan kā ānnaṅd lijīyai (please enjoy your meal) in Hindi and taan hâi a-ròi in Thai.

East Indian:

  • 2 tsp. coconut oil or canola oil
  • 2 c. bite-sized pieces of uncooked chicken
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 garlic cloves, minced
  • ¼ tsp. crushed red pepper flakes
  • 2 T. regular curry powder (like McCormick)
  • 2½ c. chicken stock
  • 1 can light (reduced fat) coconut milk
  • 4 T. fish sauce
  • 1 T. low sodium Tamari or soy sauce
  • juice of ½ lime or more to taste
  • 6-8 oz. cooked egg noodles (I use Rose brand Chinese Egg Noodles)
  • 4 green onions, thinly sliced, garnish
  • 1 T. chopped fresh cilantro, garnish
  • lime wedges, garnish

Heat the coconut oil in a medium large covered soup pot. Add the chicken, salt, and pepper. Sauté the chicken just until cooked through. Remove from pan and set aside. Add the garlic, crushed red pepper flakes, and curry powder to pan; cook for about one minute. Add the chicken stock, coconut milk, fish sauce, and Tamari. Bring to just under a boil, reduce heat, cover, and cook for 30 minutes. Stir occasionally. Add the reserved chicken and cook for 1 minute or until the chicken pieces are hot. Remove the pot from heat and stir in the lime juice and cooked noodles. Adjust seasonings. Serve hot garnished with green onions, cilantro, and lime wedges.

Thai:

  • 2 tsp. coconut oil or canola oil
  • 2 c. bite-sized pieces of uncooked chicken
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 garlic cloves, minced
  • ¼ tsp. crushed red pepper flakes
  • 2 T. Red Curry Paste
  • 1 tsp. turmeric
  • 2½ c. chicken stock
  • 1 can light (reduced fat) coconut milk
  • 2-3 T. fish sauce
  • 1 T. low sodium Tamari or soy sauce
  • juice of ½ lime or more to taste
  • 6-8 oz. cooked egg noodles (I use Rose brand Chinese Egg Noodles)
  • 4 green onions, thinly sliced, garnish
  • 1 T. chopped fresh cilantro, garnish

Heat the coconut oil in a medium large covered soup pot. Add the chicken, salt, and pepper. Sauté the chicken just until cooked through. Remove from pan and set aside. Add the garlic, crushed red pepper flakes, curry paste, and turmeric to pan; cook for about one minute. Add the chicken stock, coconut milk, 2 tablespoons of the fish sauce, and Tamari. Bring to just under a boil, reduce heat, cover, and cook for 30 minutes. Stir occasionally. Add the reserved chicken and cook for 1 minute or until the chicken pieces are hot. Remove the pot from heat and stir in the lime juice and cooked noodles. Adjust seasonings. Serve hot garnished with green onions, cilantro, and lime wedges.

 

 

GROUND BEEF AND VEGETABLE SOUP

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This recipe is an adaptation of a soup that appeared in the first cookbook I ever owned. In 1964 I received the gift of my still loved, but terribly battered first edition, third printing 1961 Betty Crocker cookbook from my Aunt Ruth. Along with several metal baking dishes, some of which I still use today. And one of the first recipes I tried from my new cookbook, was the bones of this recipe for a very simple, economical, savory, and healthy soup.

Of course in those days I wasn’t as much interested in healthy as I was in simply filling my new husband’s and my tummies at a price two full time college students could afford! (And no, there was no red wine in the original recipe, nor was there any red wine in our household.) We were basically eating anything that didn’t eat us first. And the likes of beer and wine were simply not in our budget. (Mores the pity!) 

But over the years I have added ingredients to the original recipe to make it my own. And today, when healthy counts more for us than the price of a dish, this soup is just as welled loved as it was in the 60s. It simply bursts with flavor, even though the ingredients are healthy and economical.

So if you too love a hearty soup that is easy to prepare, contains healthy ingredients, and is economical – give this recipe a try. (And no, you don’t have to be a starving student to enjoy this soup. But if you are a starving student, add more potatoes. That’s what I used to do.)

  • 2 tsp. oil (olive, vegetable, avocado, etc.)
  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 1 c. chopped celery
  • 3 garlic cloves, minced
  • ½ c. red wine
  • 2 c. beef stock
  • freshly ground black pepper
  • 1 bay leaf, crumbled
  • 1 tsp. dried basil
  • ½ c. ketchup
  • 1 tsp. Kitchen Bouquet
  • 1 tsp. Worcestershire sauce
  • 1 (14.5-oz.) can diced tomatoes
  • 2 small potatoes, cubed
  • 2 T. chopped fresh Italian parsley, opt.

Heat oil in a medium sized covered pan. Add the meat and cook until browned. 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 stock, pepper, bay leaf, basil, ketchup, Kitchen Bouquet, Worcestershire sauce, and canned tomatoes. Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. (Add water if the soup starts to stick to the bottom of the pan.) Add the potatoes and cook for another 30 minutes or until the potatoes are tender. Adjust seasoning, add parsley, and serve piping hot.  

HAM, FARRO, CANNELLINI BEAN, AND SWISS CHARD SOUP

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OLYMPUS DIGITAL CAMERAWe have experienced a really strange summer this year in the Pacific NW. No rain for weeks on end, hot temperatures, and more aggressive winds than normal. Then suddenly about 2 weeks ago, the skies clouded over, the winds whipped up to a mighty force, and we received our first rain in months. And believe me, there was rejoicing heard all around our glorious state. The farmers were happy, the hardy folks fighting our numerous wild fires were ecstatic, and those of us who were trying to keep our yards and gardens alive could be found dancing in the showers while sending grateful thanks up to whichever benevolent deity would listen.

So now, after several decent rain storms our yards are looking better, the webs are starting to come back between our toes, and at least to this native Washingtonian, it appears that fall is on its way. Now don’t get me wrong. I’m not wishing for the gray days of winter to get here any sooner than they must. But when I wake up thinking about making soup, I know that it’s my own internal precursor to the onset of fall.   (Some people get aches and pains in their joints when fall weather approaches; I suddenly get a desire to build soup.)

So yesterday morning I decided to build a version of Deborah Madison’s Smokey Farro and Chickpea Soup. I changed a couple of ingredients to suit my taste, and added some ham to add a depth of flavor and additional protein. The result was an absolutely divine new addition to my fall and winter soup recipe collection. I hope you too will add this to your soup recipe repertoire. It is delightfully easy to prepare, healthy to the max, and absolutely delicious.

  • 4 c. water
  • 1 c. emmer farro (I use Bluebird Grain Farms organic Emmer Farro)
  • ¼ tsp. kosher salt
  • 2 T. extra virgin olive oil
  • 1 lg. onion, finely chopped
  • 2 stalks celery, finely chopped
  • ½ c. chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 heaping cup diced ham (for vegetarian soup, leave out ham)
  • 3 c. vegetable broth
  • 2 c. water
  • 1½ tsp. Spanish smoked paprika
  • freshly ground black pepper
  • 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 4 c. chopped Swiss chard
  • 4 good sized green onions, thinly sliced
  • ¾ c. finely grated Parmesan cheese, garnish
  • garlic croutons (see recipe attached) or toasted baguette slices, opt.

Place the 4 cups of water, emmer farro, and salt in a covered pan. Place on high heat and bring to a boil. Boil for 5 minutes, stirring frequently. Reduce heat, cover, and simmer for about 45 minutes or until berries are plump and chewy. When the farro is done, drain, reserving the excess liquid, and set both the farro and reserved liquid aside. (You may need the liquid to thin out the soup at the end of the cooking time.)

Meanwhile, heat the olive oil in a large heavy covered soup pot and fry the onion, celery, and parsley for a few minutes until onion is tender, stirring frequently. Add the garlic, bay leaf, and ham; cook for 2 minutes. Add the broth, 2 cups water, smoked paprika, pepper, cannellini beans, and canned tomatoes. Bring to a boil. Reduce heat, cover pan, and simmer gently for about 20 minutes. (If the farro isn’t done after the soup is finished simmering, remove the soup from heat and set aside until the farro is drained and ready to be added to the soup.)  When the farro is drained and ready, place pot back on heat, and stir in the Swiss chard and farro. Simmer for about 3 minutes or until the chard wilts. Adjust seasoning. If the soup seems too thick, add some of the reserved farro cooking water. (You want a nice brothy soup.) Stir in the green onions just before ready to serve.

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Serve with Garlic Croutons or toasted baguette slices, and grated Parmesan cheese.

GARLIC CROUTONS

Chop up some small bite sized pieces of a chewy, artisan baguette. Place in a frying pan with butter or olive oil (or a combination) and sauté until each crouton is crunchy. (This takes about 45 minutes because you need to go low (heat) and slow.) Add more butter or oil as needed. When desired crunchiness is attained, sprinkle with granulated garlic. Allow to cool completely before placing in an airtight container.

 

ASIAN CHICKEN NOODLE BOWL

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Yesterday it was kind of dreary outside. So I decided before the warm weather sets in (like that’s going to happen any time soon in the Puget Sound area), I would build some soup. But I wasn’t in the mood for a bean soup, or a creamy soup. I wanted more of a broth and vegetables kind of soup. I also had a few veggies that needed to be used, so I went on line to see what I could find.

What I found was a recipe from Kathleen Daelemans that looked delicious. I modified Kathleen’s recipe to better work for our tastes, and which not coincidentally included some of the veggies that were screaming at me from their refrigerator bin. I then added some other ingredients like tofu, spinach, and basil that I thought would work well in a noodle bowl. The recipe below is the result.

Now having just told you that Kathleen’s recipe looked delicious, I should explain why I made so many changes. First of all – that’s what I do! And if truth be told, I simply can’t help myself. That’s because I know what Mr. C and I like. And the knowing part just comes from eating together for so long and from experimenting with many, many dishes over the years. And because, first and foremost, most recipes for soups, stews, and the like are simply guidelines; wide open to be modified to suit your own tastes or to include ingredients you happen to have on hand. And my recipe below is no different from Kathleen’s recipe in that regard.

The amount of garlic or ginger, for example, can easily be changed. You happen to have carrots on hand; they can certainly be added. You hate pea pods; leave them out!

I guess what I am saying is that half the fun of cooking for me, and I suspect for you too, is the experimentation aspect. And you have to know, that if I can’t help myself from changing perfectly good recipes to suit my personal tastes, then I can’t expect you not to do the same.

So use my recipes following every ingredient and amount to the letter, or change any of my recipes to your heart’s content. Just do yourself a favor when you are making changes. Write the changes down as you go along. I can’t tell you how mad you are going to be at yourself if you create the perfect “whatever”, and then can’t repeat yourself because you have forgotten what you changed. And no, even if you think you are going to remember what you did, 3 months from now you aren’t going to remember. OK, if you’re only 23 you might remember. But if you are over 60, the chances are really slim. Heck, you might not even remember what day of the month it is, much less what changes you made to the original recipe. You really want to take that chance? I doubt that seriously. So simply have a pencil handy while you are building the dish and take notes as you go along. Someday you’ll thank me, I know you will. (I’m not going to hold my breath you realize. But I know some day I will hear from you with effusive words of thanks. It’s simply inevitable.)

  • 4 T. tamari (rich, naturally fermented soy sauce)
  • 2 T. shaohsing (Chinese rice wine) or mirin (Japanese sweet cooking wine)
  • 2 tsp. sesame oil, divided
  • 2 cloves garlic, minced
  • 1 T. minced fresh ginger
  • 2 tsp. sugar
  • 2 T. rice vinegar
  • freshly ground black pepper
  • ½ tsp. Sriracha, plus more for the table
  • 8 c. chicken broth
  • 5-6 button mushrooms, halved and then thinly sliced
  • 1 lb. boneless, skinless chicken breast meat, cut crosswise into thin strips
  • 4 c. chopped Napa cabbage
  • 1 c. chopped fresh spinach
  • 6-oz. rice noodles, cooked according to the package directions
  • ½ block firm or extra-firm tofu, cubed
  • ½ c. thinly sliced pea pods
  • ¼ – ½ c. chopped fresh basil or cilantro leaves
  • 6 green onions, thinly sliced on the bias
  • 1 lime, cut in wedges, opt.

Mix soy sauce, shaohsing, 1 teaspoon of the sesame oil, garlic, ginger, sugar, rice vinegar, pepper, and Sriracha in a small bowl. Heat the broth in a medium saucepan. Add the soy sauce mixture, the mushrooms, chicken, Napa cabbage, and spinach and bring to a boil. Reduce heat and simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings. Stir in the cooked noodles, tofu, and sliced pea pods. Scoop soup into large bowls and garnish with basil and green onions. Pass lime wedges and Sriracha at the table as “do it yourself” garnishes.

Please note: to make this a GF dish, use GF tamari

 

SALMON, BACON, AND CORN CHOWDER

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Yesterday morning Mr. C. reminded me that we had 2 small salmon fillets in our freezer that were not only looking lonely, but fast becoming past their prime. (Aren’t we all!) So never being one to ignore such a gentle yet sinfully correct hint, I decided to figure out a way to prepare the salmon in a new and exciting way. And not coincidentally, use up a few other aging ingredients (half a red pepper, fresh dill, open container of chicken stock) before they too became unredeemable.

Before Mr. Cs suggestion that the salmon was fast becoming an endangered species, I had already planned to fix some kind of soup for dinner. We had been gone several evenings in a row, and what I really yearned for (and truly needed) was a simple home cooked dinner and an early intimate rendezvous with my pillow.

So I decided to stick with my original plan to make soup for dinner. I had eaten smoked salmon chowder before, but had found it a bit rich. And the last thing I wanted last evening was an over the top rich dinner. So I started with a standard creamy chowder base and added poached salmon pieces right at the end. I knew I had to be careful not to make the soup part so flavorful that the delicate taste of the salmon would be overpowered. I wanted the base soup to enhance the flavor of the salmon, not detract from it.

So this is my take on a quick and easy to prepare fresh salmon chowder. I hope you enjoy it. And don’t forget the oyster crackers. They are just so darned cute, and crunchy to boot!

  • 3 slices lean, thick-cut bacon, diced
  • 1 T. butter
  • ½ c. chopped onion
  • ½ c. chopped celery
  • ½ c. chopped red pepper
  • ½ c. shredded carrot
  • 1 garlic clove, minced
  • 2 c. chicken broth
  • 1 lg. Yukon gold potato, peeled and diced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1½ tsp. finely chopped fresh dill or ½ tsp. dried dill weed + more for garnish
  • 1 can whole kernel corn, drained
  • 2 c. half-and-half
  • 1 T. cornstarch
  • 1¾ to 2 c. fully cooked salmon chunks (left-over salmon is perfect in this chowder)
  • oyster crackers, opt.

In a large covered soup pot, fry diced bacon until crisp. Remove from pan and drain on paper towels. Set aside. Add butter to the pan (don’t remove bacon fat) and add the onion, celery, red pepper, and carrot. Cook just until the onion is translucent, about 5 minutes. Add the garlic and cook for one minute. Add the chicken broth, potato, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the potato is fork tender. Stir in the corn and the half-and-half that has been whisked together with the cornstarch. Slowly bring to a boil, reduce heat and simmer for 3-4 minutes or until thickened. Add the salmon chunks and reserved bacon and simmer until heated through. Adjust seasonings.

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Serve garnished with fresh dill. (Oyster crackers on the side are delightful.)