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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2021, I’ll still participate, but the two daughters are going to do more posting from here on out – well, I hope that’s not wishful thinking. They both lead very busy lives, so we’ll see.

We participate in an amazon program that rewards a little tiny $ something (pennies, really) if you purchase any books recommended (below), or buy products occasionally mentioned on the blog with an amazon link. 

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BOOK READING (from Carolyn):

I wrote up a post about this book: Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York by Tom Roston. Go read the full write-up if you’re interested. The book is a complete history of the famous restaurant on the 107th floor of one of the Twin Towers. It tells a detailed chronology of its inception, and all the various  parts that had to come together every day, three meals a day, plus some, to make a mammoth food machine run. I have no background in the restaurant biz, but found the story very interesting. Would make a great gift.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers. The story is mostly about a young woman, educated, a Jew, who is the scribe (in secret) to an aging religious leader (in a time when women would have been verboten to hold such a position). And about her own curiosity about her religion and how she eventually begins writing letters (using a male pseudonym) to various Jewish leaders abroad, questioning their religious beliefs. The book is extraordinarily long – not that that kept me from turning a single page! – and complex with the cast of characters from the 1600s and the cast in today’s world of highly competitive experts analyzing the ancient papers. Altogether riveting book. Loved it from beginning to end.

I’m forever reading historical novels. The Lost Jewels: A Novel by Kirsty Manning is a mystery of sorts, going back in time in London in the time of aristocrats and their jewels (pearls, diamonds, gems of all kinds) sometimes made it into the hands of the digger or a maid. Then to current time as a young woman tries to ferret her family history and particularly about some old-old jewelry that they can’t quite figure out – how the grandmother came to have them. Fascinating tale.

Not for the faint of heart, Boat of Stone: A Novel by Maureen Earl tells the true tale of some misplaced Jews at the tale-end of WWII who ended up on Mauritius, held captive in a woe begotten prison. It’s about Jewish history, about relationships, and certainly a lot about the starvation and mistreatment (and many died there) of this boat load of people who never should have been sent there. So very sad, but it has bright and hopeful moments toward the end when many of them finally made it to Tel Aviv, their original destination.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then become something else. There is graphic detail here (was it really necessary? not sure of the answer) so if you don’t like that sort of thing, you might want to pass on this – or else skip by those details when you read it. Women have been victims in so many ways for so many centuries, and it’s hard to read that it’s still a common thing in today’s society.

Barbara Delinsky writes current day fiction. Coast Road is really sweet story. Jack (ex-husband) is called away from his career to care for his two daughters when his ex (Rachel) has an accident and is in a coma. Over the course of weeks, he spends time with his daughters (he was an occasional dad). He also spends a lot of time at his ex’s bedside, getting to know her friends. Through them he learns what went wrong in their marriage. I don’t want to spoil the story. I liked it a lot.

Christina Baker Kline has written quite a story about Tasmania. You may, or may not, remember that my DH and I visited Tasmania about 10 years ago (loved it) and having read a lot about Botany Bay and the thousands of criminal exiles from Britain who were shipped there as slave labor in the 1800s. This book tells a different story. The Exiles: A Novel. This one mostly from a few women who were sentenced to Tasmania. There is plenty of cruelty on several fronts, but there is also kindness and salvation for some. Really good read.

Erin Bartels wrote quite a complex story in The Words between Us: A Novel. We go alongside a young girl as she goes to high school, trying (somewhat unsuccessfully) to be anonymous (because her mother and father are both in prison), taking on a fake name. She meets a guy and they share a bond of reading and some romance. Years go by and she’s now owner of a failing independent bookstore (and married, or separated) and suddenly begins receiving a used book (that she recognizes) every day from a different place in the country. A message for sure, but where will it lead? Yes, it’s a romance. Lots of introspection going on. Enjoyed it.

Marion Kummerow wrote an amazing WWII novel. Not Without My Sister. If you don’t like concentration camp stories, pass on this one, but it’s very riveting, much of it at Bergen-Belsen. Two sisters (17 and 4) are separated at the camp. The story switches back and forth between the two sisters’ situations, and yes, the horror of the camp(s), the starvation, the cruelty. But, even though I’m giving away the ending . . . they do get back together again. The story is all about the in between times. Excellent book.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping. This book is about a young man, who is a young father also, loses his beloved wife. He’s barely functioning, trying to get through a day, taking care of his young son. And visiting the cemetery (the one in Montmartre, Paris). There are several peripheral characters (his son, a neighbor and best friend of his departed wife, a good fellow friend too, plus a young woman he befriends at the cemetery). Before his wife’s death she asks him to write 33 letters to her after she’s gone, and to put them in a special box hidden in the cemetery monument. And that begins the story.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

As you’ve read here many times, I marvel at authors who come up with unusual premises for their books. This one Meet Me in Monaco: A Novel of Grace Kelly’s Royal Wedding. And yes, it IS somewhat about Grace Kelly’s wedding, but most of the novel is about a young woman perfume designer, Sophie, who accidentally rescues Grace Kelly from the relentless photographers who hound her every move.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Also a kind of quirky book by Beth Miller, The Missing Letters of Mrs. Bright. Picture a middle-aged woman, slogging through life with a not-very-attentive husband, grown children, and one day she decides to leave. Completely. Packs up and leaves.

Katherine Center’s book, Things You Save in a Fire: A Novel is certainly vivid. There aren’t very many women firefighters out there in the world – this is about one.

Riveting story of post-WWII- Japan in Ana Johns novel, The Woman in the White Kimono: A Novel. About a young Japanese girl who falls in love with an American serviceman.

Also read Rishi Reddi’s novel, Passage West: A Novel with a very different take on the migration of Indians (East India) to the California agricultural lands east of San Diego during the 1920s and 30s.

Maybe not everyone’s cup of tea, but the Mary Morris book, A Very Private Diary: A Nurse in Wartime tells the true day to day life of a young Irish girl who becomes a nurse, in England, France and Belgium in the midst of WWII and immediately after the war.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Brit Bennett has written quite a book, The Vanishing Half: A Novel. It’s a novel, yet I’m sure there are such real-life situations. Twin girls are born to a young black woman in the South. Into a town (that probably doesn’t exist) that prides itself on being light-skinned blacks.

What a book. The Only Woman in the Room: A Novel by Marie Benedict. A novelized biography of Hedy Lamarr, the famous actress.  Very much worth reading.

Also read The Secret of the Chateau: Gripping and heartbreaking historical fiction with a mystery at its heart by Kathleen McGurl. There are two stories here. The historical part is just prior to and up to the French Revolution, and the second in current day as a group of friends purchase a crumbling chateau. Very interesting. I love historical novels like this, and this one in particular does have quite a mystery involved, too.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Soups, on April 20th, 2020.

caulif_soup_golden_raisins_capers_pinenuts

Oh my goodness, is this soup fabulous. You’d almost not know its base is cauliflower.

There’s a story to go along with this post. Last month before the virus had ramped up, I took a one-week trip to our California central coast. I had a fabulous time – by myself – visiting wineries, window shopping, used book stores, stopping at coffee shops here and there. I thoroughly enjoy driving and I meandered – I was in no hurry to get anywhere so I could enjoy the views. Visiting with old friends in San Luis Obispo, we went to a local hotel (the San Luis Obispo Hotel) for lunch. Cauliflower soup was featured that day – I quizzed the waitress if it was good. She waxed glorious about it – whenever the chef made it, she said she had some – and that I wouldn’t be disappointed.

So here’s what the restaurant’s soup looked like, at right. cauliflower_soup_san_luis_obispo_hotelI think the menu said it was garnished with a sage leaf, but that wasn’t a sage leaf – looked like basil to me. But on top was plenty of the balsamic glaze, toasted almonds, capers, some plumped up raisins (can’t really see those) and a few little pieces of caramelized roasted cauliflower.

Upon my first sip, I swooned. It was SO good. I insisted my friends needed to try it – they agreed it was sensational. My thoughts as I ate it – the golden raisins added so much – they were plumped for sure. The nuts added great texture, and so did the few little pieces of cauliflower. There was no discernible cauliflower flavor to the soup itself. So I decided it probably wasn’t made with caramelized cauliflower. Plus, the soup was super smooth. When the waitress returned I quizzed her some more about the soup – she knew it contained cream (check), and yes, it was balsamic glaze (check), and toasted almonds (I used pine nuts, check) and she knew the raisins had been cooked in something (check). And yes, they used a Vitamix to puree it until very smooth (check).

Soon after returning home I went online to google such a soup. No soup came up, but a bunch of results showed a vegetable dish (from the New York Times, I think it was, plus epicurious) of roasted cauliflower with toasted pine nuts, capers, golden raisins and balsamic glaze drizzled on top. My first thought was that the chef had perhaps made a monstrous batch of that for the dinner service, didn’t serve it all so he created the soup with the leftovers. I don’t know, of course. And it doesn’t matter – I created the soup with what little I could discern.

As I’m writing this post, I’m going to have it for the 2nd day, for my lunch. I have all the garnishes except the roasted cauliflower pieces. And I used pine nuts, as I mentioned. No basil or sage leaf, either. I added more parsley. I tried to make the soup with white onion, but my neighbor who is doing my shopping couldn’t find white onions. So yellow it was. I added celery for flavor, chicken broth, cream, and thickened it a little bit with flour. All of it was whizzed up at length in my Vitamix. I let it whiz for a long, long time  – and truly it resulted in a silky-smooth texture. I added a drizzle of sour cream (not on the restaurant soup), but you could easily use a little drizzle of EVOO for appearance or a tiny drizzle of heavy cream.

caulif_soup_with_cozyLunch at my house is often soup of some kind. There’s a photo of my bowl sitting in the microwave soup cozy (several artisans make them on Etsy). The soup bowl is sitting off center only because I wanted to show you the cute fabric on the back side of it. I have flat bags and bags of various soups in my freezer. I think this one will get eaten in total with none for the freezer. It’s that good. Do try to make this a day ahead of serving – as with all soups, they taste better once they’ve chilled overnight.

What’s GOOD: all the flavors produce an outstanding soup. The garnishes absolutely “make” this soup. Don’t skimp on them – in my opinion they’re all needed.

What’s NOT: a bit more prep with all the garnishes, but really it’s not a difficult soup to make.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Creamy Cauliflower Soup with Golden Raisins, Pine Nuts, Capers and Balsamic Drizzle

Recipe By: Loosely based on a soup I enjoyed at a hotel restaurant in San Luis Obispo, CA, March 2020
Serving Size: 6

SOUP:
2 tablespoons EVOO
1 1/2 tablespoons unsalted butter
1 large white onion — chopped
2 stalks celery — chopped
1 clove garlic — minced
1 head cauliflower — chopped (no leaves)
5 cups low sodium chicken broth
Salt and WHITE pepper to taste
3 tablespoons all purpose flour — or cornstarch
2/3 cup heavy cream — or half and half
GARNISHES:
4 tablespoons golden raisins
1/3 cup water
1 1/2 tablespoons white vinegar
4 tablespoons pine nuts — toasted, or slivered almonds
2 tablespoons capers — drained
2 tablespoons sour cream — drizzled on top, or EVOO Drizzle of balsamic glaze
4 tablespoons parsley — minced

1. SOUP: In a large soup pot warm the butter and EVOO over medium heat. Add onion and saute for 3-5 minutes until onion is soft. Do not burn or brown. Add celery and cook for 2-3 minutes. Add garlic, then chicken broth, then the cauliflower. Simmer for 20 minutes until vegetables are cooked through. Allow mixture to cool for 20-30 minutes, then pour (in batches if necessary) into blender and puree for a long time – until the soup is super-smooth. Add the all-purpose flour during one of the whizzing sessions. Pour all the pureed mixture back into the soup pot, add cream and bring to a simmer again and cook for about 10 minutes, stirring often, as it thickens, watching that it doesn’t burn. Cool and refrigerate overnight if possible.
2. RAISINS: Bring golden raisins, water and vinegar to a simmer and cook over very low heat for about 5 minutes, then set aside to cool, while the raisins plump up. Drain.
3. SERVING: Pour reheated soup into individual bowls and garnish with any and all variety of the garnishes. The raisins are a must, as are some kind of toasted nuts. If you don’t have pine nuts, use slivered toasted almonds. If you don’t have balsamic glaze, you can make it by cooking down about 1/2 cup of regular vinegar until it’s thick and syrupy. Or, in a pinch drizzle soup with a TINY amount of regular balsamic. If you don’t have sour cream, drizzle with EVOO. If you feel particularly creative, sizzle the capers in a little olive oil until they burst and crisp up.
Per Serving: 291 Calories; 21g Fat (63.1% calories from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 491mg Sodium.

Posted in Soups, on March 15th, 2020.

creamy_reuben_soup

Just imagine all the best of a Reuben Sandwich combined into a soup.

Do you always fix a traditional Irish-American corned beef and cabbage dinner on March 17th? Not always for me, and less often since I’ve been a widow. You can’t buy a small corned beef for 1-2 meals. In this instance, though, I cooked a whole corned beef and used almost all of it to make a double portion of this soup. I was having a group of friends over to play Mexican Train and my co-hostess Holly brought part of the meal (salad and dessert) while I did a nice varied cheese tray and this soup. Oh, and also an Ina Garten Guinness wheat bread I baked (recipe up soon).

The original recipe came from Phillis Carey, although I didn’t attend the cooking class when it was prepared. She sent it out to her email list as a recipe of the week. I did make a few changes from the original: (1) I added some celery; (2) I thickened the soup with cornstarch because I thought it needed to have more heft; (3) I used a quite sour brand of sauerkraut, so I added a tetch of sugar which just took the edge off of that sour flavor, but  you’d never think there was sugar added (and I used monkfruit anyway); and (4) I added a little bit more cream. If you are watching carbs, you don’t have to thicken the soup – although you could take out some of the vegetables (not the corned beef) and whiz that up in the blender to provide a thicker consistency.

reuben_soup_simmeringAnd I also changed the way you make and serve the croutons – because I made a double batch of this and was serving a bunch of people, I didn’t want to put 8 bowls of soup in the oven. So, I toasted the croutons in the oven to begin with (drizzled with EVOO), then I kind of mounded them into 8 little crowns and sprinkled the grated Emmental cheese on top and put that into the oven to broil and get golden brown. So, when serving the soup, I scooped the soup into bowls, then used a spatula to take a crouton-cheese crown on top of each bowl of soup.crouton_crowns See photo below.

What I did forget to do was sprinkle the top with Italian parsley, but it made no-never-mind to the flavor. I did make the soup the day before serving, and no question, the overnight chill helped meld the flavors. As I write this, I’ve had leftovers twice now, for lunch, and oh-so-good.

What’s GOOD: oh, my, the flavor. Just like a corned beef and cabbage dinner with the Reuben element of sauerkraut and cheese. The croutons and cheese just put this soup over the top. This is a keeper.

What’s NOT: only that you need to prepare a corned beef – or buy thick slices from a deli counter in order to cut cubes. This soup is better made a day ahead.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Creamy Reuben Soup with Corned Beef, Sauerkraut and Rye Croutons

Recipe By: Adapted from a Phillis Carey recipe, 2020
Serving Size: 7

CROUTONS:
1 tablespoon EVOO
7 slices rye bread — crusts removed, cut into 1/2″ cubes
SOUP:
1 tablespoon EVOO
1 small onion — finely diced
1 carrot — peeled and finely chopped
1 stalk celery — finely chopped
1 clove garlic — minced
1 teaspoon caraway seeds
Freshly ground black pepper to taste
5 cups low-sodium chicken broth — reserving 2 cups (set aside)
1/2 pound corned beef brisket — sliced, cubed
8 fluid ounces sauerkraut
3/4 cup heavy whipping cream
5 1/2 tablespoons cornstarch
1/2 tablespoon sugar — or monkfruit sweetener
1/4 cup chopped parsley — plus more for garnish
Salt to taste (probably won’t need it)
6 ounces Gruyere cheese — grated or Emmental

NOTES: Ideally, make this the day before as the taste is enhanced with an overnight chill to meld flavors.
1. Preheat oven to 400°F. Spread rye bread cubes on rimmed baking sheet. Drizzle with EVOO then toss well to distribute oil. Bake for about 5-8 minutes until golden but not burned. Watch carefully. Remove and set aside.
2. In a large soup pot, heat EVOO over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, celery, garlic, caraway seed and pepper to the pot and cook, stirring often until softened, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer on low for 20 minutes.
3. Stir in corned beef, sauerkraut, and heavy cream; bring to a boil and then simmer for 5 minutes.
4. Combine the reserved, room temp chicken broth with cornstarch and mix well. Pour into soup pot and stir for several minutes until it comes to a simmer and soup thickens. Add sugar or alternative sweetener. Stir in parsley and add salt if needed – it probably won’t be needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.
4. Mound portions of croutons on baking sheet and top with grated cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Pour soup into bowls then carefully (using a spatula) place bubbling crouton crown on top of each bowl of hot soup. Sprinkle with more parsley if desired. Serve immediately.
Per Serving: 438 Calories; 29g Fat (55.3% calories from fat); 24g Protein; 29g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 604mg Sodium.

Posted in Soups, on February 14th, 2020.

chix_satay_noodle_soup

Full of flavor soup, for a cold winter’s night. Or day.

Every once in awhile I am able to attend a cooking class that’s not an hour or two away, where my friend Cherrie and I usually drive (to San Diego). Once a month Susan has a class in her home, half an hour away – she used to own a cookware store and still does classes to a small group of fans. This class was all about soup.

This recipe came from Rachel Ray, actually, and although it has a long list of ingredients, this soup is entirely easy to make as long as you have all the ingredients. It’s got lots of veggies in it (cabbage, bean sprouts, scallions – and next time I’m going to add celery) and the flavor comes from peanut butter, soy sauce, red curry paste, some thick tomato paste, chicken broth, and apple juice. You could use leftover chicken, but in this case Susan used a raw chicken breast that she thinly sliced and it cooked in a flash once it hit the hot pan. Literally, the soup comes together in minutes and you’re ready to serve it. You could add different pasta if you don’t have spaghetti. Susan highly recommends Skippy’s super chunky peanut butter (I saw it at Costco the other day, 2 big jars of it, way too much for my minimal cooking needs since I don’t eat peanut butter on much of anything). Susan said that brand got high marks in a peanut butter taste-test somewhere.

What’s GOOD: loved the full-flavored chunky aspect – lots of good things to chew on. Tons of flavor – umami for sure. Easy.

What’s NOT: nothing at all  unless you don’t like Asian-inspired soups.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Chicken Satay Noodle Soup

Recipe: From a class with Susan V, 1/2020
Serving Size: 4

1/2 pound spaghetti — broken into short lengths
2 tablespoons vegetable oil
3/4 pound chicken breast — thinly sliced
2 cloves garlic — finely chopped
3/4 cup peanut butter — (Skippy super chunky)
6 tablespoons soy sauce — or tamari
1/4 cup red curry paste — use less if you’re sensitive to heat
2 tablespoons tomato paste — low sodium, if possible
6 cups low-sodium chicken broth
1 piece fresh ginger — (1 inch) thinly sliced
1/2 head napa cabbage — or savoy cabbage, shredded
1/2 cup apple juice
1 cup bean sprouts
1/4 cup chopped peanuts
4 scallions — thinly sliced
1 tablespoon chopped cilantro
Lime wedges — for serving

1. Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain.
2. Meanwhile, in a soup pot, heat the oil over medium heat. Add the chicken and garlic and cook, stirring, until the chicken is opaque, about 5 minutes. Transfer to a plate. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. Increase the heat to medium-high and whisk in the chicken broth; add the ginger. Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes. Return the chicken to the pot and stir in the apple juice.
3. Divide the pasta among 4 bowls. Ladle the soup over the pasta. Top with the bean sprouts, peanuts, scallions and cilantro. Serve with the lime wedges.
Per Serving: 843 Calories; 47g Fat (45.4% calories from fat); 56g Protein; 71g Carbohydrate; 7g Dietary Fiber; 44mg Cholesterol; 2803mg Sodium.

Posted in Soups, on February 10th, 2020.

Oh, is this stuff the food of the Gods? So flavorful.

Recently I went to a soup cooking class. Susan prepared four soups and a dessert. I liked three of the soups and I liked the dessert (raspberry chocolate brownies) but probably won’t post about it (couldn’t really taste the raspberry jam in the middle . . .). But this soup was the standout to me of the class.Image result for annatto seeds

But first I need to talk about annatto (or achiote). This may not be something in your cooking vocabulary. It’s a Latin kind of spice – seed pods, really. The Wikipedia article is very thorough if you’re interested. See them there in the photo at left. They’re a very irregular-shaped seed that come out of a pod of the achiote tree. I see annatto or achiote seeds in the Mexican area of my supermarket, the ones that hang in a cellophane bags. Or you can order them online – Whole Achiote Annato Seeds, 2 Oz. I have some in my pantry and use them so very rarely that I’m certain mine are over the hill. I’m going to be making this soup soon, so I need to buy some new ones. What you need to do is make a flavored oil out of simmering the seeds in a neutral oil (like avocado – definitely not EVOO). The oil will turn a brilliant orange color, which is why the finished soup has that bright hue to it. Annatto doesn’t have a ton of flavor – and yes,  you could leave it out, although your finished soup won’t have that color if you do. Online it says that annatto has a slight peppery taste with a hint of nutmeg. And it used to be used as body paint in tribal life. The tree grows from Mexico to Brazil.

If you make the oil, it will be enough for two batches of this soup. It would be very difficult to simmer 2 tablespoons of oil in a pan with the seeds in it – it would burn, I think. Hence, you simmer the seeds in the oil (to make a larger quantity) over a very low flame. Then you strain out the seeds and toss them. Smelling the seeds they’re similar to a chile pepper (dried), but they have no chile flavor or heat at all. They’re not a chile. They’re just a mildly flavored seed. I remember attending a class decades ago about Puerto Rican cooking where she used annatto oil just like this recipe indicates. If you’re interested here is my PDF recipe from that long-ago cooking class. The one unique thing I remember about that dish was the use of sliced green olives (the ones stuffed with pimento). In any case, annatto is common in Latin cuisine. You can also buy annatto in a paste – but don’t buy that type as it has other things added to it – you want the whole seeds only. And I wouldn’t recommend buying powdered annatto/achiote as it won’t keep long enough.

So back to this soup. If you’re not a shrimp fan, make it with chicken, scallops, or some kind of firm white fish. The shrimp is marinated with some of the garlic, green onions, lime juice and salt – for an hour or up to 3 total. Meanwhile you puree the corn with milk until it’s a smooth puree, then you strain it to remove any of the solids. (No, you wouldn’t have to do that step – you’ll have a bit more texture in the soup if you don’t.) Then you start with a big frying pan or sauté pan, add the annatto oil and cook the rest of the garlic, the onion, bell pepper and cumin. Tomatoes go in, then the corn milk, chicken broth and more seasonings and you bring the mixture to just BELOW a boil (boiling it will curdle the milk), then you add the shrimp. Taste for salt and then serve it with the salsa you’ve made an hour or so ahead (corn, fresh tomatoes, green onions, cilantro and lime juice). That’s it.

What’s GOOD: oh, the flavorful broth for sure. You can use whole shrimp, but I’d suggest (as Susan did) to cut each shrimp in half lengthwise and as long as you didn’t use really large shrimp, the half of one of those is a bite, a mouth full, without cutting. The overall taste is just beyond delicious. I wrote “fab” on the recipe.

What’s NOT: only that you might not have any annatto seeds or achiote paste. Try to find it if you can.
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Shrimp and Corn Chowder with Corn Salsa

Recipe By: From a class with Susan V, 2020
Serving Size: 8

SOUP:
2 pounds medium shrimp — shelled and deveined
6 garlic cloves — minced
2 green onions — minced
2 tablespoons fresh lime juice
Salt
2 cups corn — fresh or frozen, and thawed
2 cups whole milk
2 tablespoons annatto oil — (see below)
1 large red onion — finely chopped
1 red bell pepper — finely chopped
1 teaspoon ground cumin
3 plum tomatoes — seeded and finely chopped
6 cups low-sodium chicken broth
2 tablespoons cilantro — minced
1/4 teaspoon cayenne pepper
TANGY CORN SALSA:
1 cup frozen corn — thawed
3 Roma tomatoes — finely chopped
2 green onions — minced
2 tablespoons cilantro — minced
2 1/2 tablespoons fresh lime juice
Salt and pepper to taste
ANNATO OIL:
1/2 cup neutral oil
1/4 cup annato seeds

NOTE: This soup could also be made with chicken, scallops, or a firm-fleshed white fish.
1. In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
2. In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
3. ANNATO OIL: Heat the oil and annatto seeds in a small saucepan. Bring to a simmer, remove from heat and cool. Strain to remove seeds. Will keep in refrigerator for about 2 months.
4. Heat the annatto oil in a large saucepan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
5. Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.
6. SALSA: Combine ingredients in a bowl, season with salt and pepper and allow to sit for at least an hour (refrigerate) then bring to room temp before serving.
Per Serving: 300 Calories; 10g Fat (27.1% calories from fat); 37g Protein; 25g Carbohydrate; 3g Dietary Fiber; 181mg Cholesterol; 245mg Sodium.

Posted in Gundry-friendly, lectin-free, Soups, on August 12th, 2019.

faux_zuppa_toscana

I know – I can hear you – this isn’t soup weather. Well, sorry about that. I eat soup year ‘round.

You may remember me mentioning a few weeks ago that I was on my 4th batch of a soup – this is the one. This time makes 5 times (over the course of 3 months). I just love-love-love this soup. I wasn’t sure that you, my readers, would be all that interested in this soup because it’s not got any carbs in it and really it’s cauliflower – Italian sausage – kale – and a creamy soup base. I now make a big batch of it whenever I do. I use part pork Italian sausage and part turkey Italian sausage. There’s a lot more flavor in the pork, obviously, but I like to make it a bit more healthy with the turkey type. Making it with all turkey lacks flavor (I tried that also), so do use some of the pork style.

There’s bacon in this which helps with the flavor. I’ve had the original recipe in my arsenal for awhile – it came from Kalyn’s Kitchen. After making it according to her recipe, I adapted it a little bit (a bit more broth, more cauliflower, adding coconut cream or milk to it). The recipe is a riff on Olive Garden’s Zuppa Toscana, which is a potato based creamy soup with a tiny bit of sausage in it, and the kale. Kalyn did a really super job of adapting the recipe to a low-carb soup – no potatoes, obviously. She added more meat to it. The only other change I made was how I cut the cauliflower. At Olive Garden, the potatoes in their soup are sliced. Small slices, actually. So, I did the same with the cauliflower. You’re not going to be able to avoid some florets out at the tips, but I sliced up the deeper parts, the stems and the main stem too.

Kalyn’s recipe was made in the Instant Pot, and I think the first time I made it that way too. But the next time I forgot and just made it in a regular big, deep pot. It doesn’t take much longer to cook it that way, in any case. I find that this soup tastes better after it’s sat in the frig for a day – as with lots of soups. If you want carbs in this, add some rice, maybe. Or some pasta. But not a whole lot – you might need more broth if you did that. When I made it today I used 2 heads of cauliflower (they were smaller than some) and with the cauliflower and kale in the pot, it was FULL. No room for anything else, unless you added more liquid. In any case, I thank Kalyn for devising the faux style of this soup, cuz it’s really delish.

What’s GOOD: the flavor profile is altogether good. Maybe I’ve gotten used to cauliflower, but I can’t really tell it IS cauliflower when I’m sipping on this soup. Unless you see some of the small florets, you can fool yourself that it’s potatoes in there.

What’s NOT: hmmm. Maybe just all the cutting and chopping of the cauliflower, but I do it so much, I’ve got it down pat.

printer-friendly PDF  and MasterCook 15/16 file (click link to open recipe)

Faux Zuppa Toscana

Recipe By: Adapted some from Kalyn’s Kitchen
Serving Size: 9

2 slices thick-sliced bacon — cut into short cross-wise slices (use more bacon if you prefer)
1 large yellow onion — chopped small
1 tablespoon minced garlic
2/3 pound Italian sausage — removed from casing, crumbled
1/3 pound turkey Italian sausage — removed from casing, crumbled
6 cups cauliflower — cut in small slices, not florets
7 cups low-sodium chicken broth
1 squirt sriracha sauce — or more to taste
salt and fresh-ground black pepper to taste
16 ounces coconut cream — Trader Joe’s preferred
4 cups chopped kale — baby kale if you can find it
1 cup heavy cream
freshly-grated Parmesan to add at the table

NOTE: I use Trader Joe’s coconut cream because it has next to no coconut flavor; but it’s a healthy fat and provides a lovely creaminess to the soup. If you want coconut flavor, use Thai Kitchen. But that’s not the flavor profile you’re looking for in this soup.
1. Slice the bacon crosswise into short rectangular strips. Chop onion, cauliflower, and the kale.
2. Saute bacon in a large, deep pot until it begins to brown. Add chopped onion and cook until it’s begun to take on a golden hue, 4-6 minutes..
3. Add the minced garlic and cook another minute.
4. Remove Italian sausage from its casings and add to the soup pot. Chop up sausage into small pieces as it cooks.
5. Add the numerous cups of low-sodium chicken broth and bring to a boil. Add the chopped cauliflower, sriracha, salt, fresh-ground black pepper. Bring to a low simmer, cover and cook for about 10 minutes. The cauliflower should still be fairly firm.
6. Add the chopped baby kale and press it below the surface. Bring to a simmer again and cook for 7 minutes. At this point the cauliflower should be cooked perfectly.
7. Remove about 2 cups of the cauliflower and 2 cups of broth to a deep bowl. Try not to get chunks of the Italian sausage. Use an immersion blender to puree well, then add back to the soup pot. This step is not necessary if you are fine with the thin broth of the soup – if you like it slightly thickened, then do add this step into the process.
7. Add the coconut cream and heavy cream and bring up to a simmer again, then remove from the heat. Serve hot, with freshly-grated Parmesan cheese to add at the table. This soup is best made the day ahead to allow the flavors to mellow and merge.
Per Serving: 443 Calories; 41g Fat (74.0% calories from fat); 19g Protein; 14g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 345mg Sodium.

Posted in Soups, on August 5th, 2019.

creamy_cauliflower_chowder

Vegetable chowder – with a medium hint of the bacon and tons of cauliflower, but enhanced with cheese and creamy products. Not vegetarian, obviously.

In the last 18 months I’ve consumed more cauliflower, probably, than I’ve eaten in my entire life put together. That’s a lot of cauliflower. It’s a bland vegetable. It’s full of fiber and good things for you, but to make it interesting, I have to add other things to it (in this case bacon) to make it worth eating. I started out with a recipe I’d downloaded from somewhere, but once I got started I began adding other things to make it better. I used Trader Joe’s coconut cream (canned) because it’s a creamy substance that adds no coconut flavor, really. Maybe eating it straight you could tell it’s coconut, but mixed in with all the other flavors, no. You can use coconut milk if preferred. If you use Thai Kitchen coconut milk (the best out there) you’ll definitely have a more coconut flavor profile to the soup. I had some crème fraiche in my refrigerator – it was close to its expiration date, so I added that into the soup too. Don’t use a yellow cheddar or it will change the color of the soup. I  used goat cheddar (from Trader Joe’s) because it’s a cheddar I can have on this Gundry diet and it’s a white color.

The soup is fairly straight forward to make – render the bacon, add in onion and celery – then most of the other ingredients. Add lots of chicken broth, then the cream products at the last. Simmer for 10-15 minutes, add in the cheddar, chop up the chive garnish and you’re done.

I ate this soup for days on end (soup is my regular lunch nearly every day). By day 9 or 10 I was ready to move on to some other soup. I’m amazed that I don’t get tired of eating these soups day after day, but I don’t. I thought about freezing some of this soup, but I was certain the cauliflower wouldn’t come through defrosting without some change in texture since it’s a very water-dense food.

What’s GOOD: for me it was the creamy, bacon-rich taste that I liked the best. The cheddar added a lovely flavor too. I ate it both hot and cold. We had some days that were mid-90s and even with the A/C on, it was warm, so I ate it cold those days. My preference is served hot, however. My serving was 1 1/2 cups and it satisfied my hunger very well. Probably because of all the cream and cheese in it.

What’s NOT: nothing, really. Slicing the cauliflower is a bit tedious, but I’ve gotten the technique down pat so it can’t take more than about 5 minutes total. I prefer the cauliflower in tiny slices rather than florets (although you can’t avoid florets totally).

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Creamy Cauliflower Chowder with Bacon

Recipe By: Adapted from a ketogenic recipe found online, Free to Keto
Serving Size: 10

3 slices thick-sliced bacon — sliced crosswise into small pieces
1 medium onion — chopped
3 medium celery stalks — chopped
1 teaspoon salt — or to taste
1 teaspoon pepper
1/2 teaspoon onion powder
2 cloves garlic — minced
4 ounces cream cheese
4 ounces creme fraiche — optional
12 ounces coconut cream — Trader Joe’s
1 head cauliflower — sliced into small pieces
7 cups chicken broth
1 1/2 cups white cheddar cheese — grated (I used goat cheddar)
4 tablespoons chives — chopped, for garnish

NOTE: I use Trader Joe’s canned coconut cream in this recipe because it really has no flavor – no discernible coconut flavor anyway. I didn’t want coconut flavor in this soup, but liked the creaminess that coconut cream adds. You may substitute heavy cream in a smaller quantity, about 3/4 cup maximum. You can use riced cauliflower, but you’ll lose a lot of chewy texture by doing so. I prefer something to bite into, which you won’t get with the riced type.
1. Heat large soup pot and cook chopped bacon until it renders a tablespoon or two of fat.
2. Add onion and celery to the pot and saute until well softened.
3. Add in garlic and saute until fragrant, about 30-45 seconds.
4. Add in the cauliflower and spices and saute for about one minute only.
5. Add in the coconut cream, creme fraiche and chicken stock. Bring to a boil and then lower heat to a simmer and cover to simmer for 10 minutes.
6. Remove about 3 cups of broth from the soup and use immersion blender to puree with the cream cheese. Pour back into soup pot.
7. Heat through and simmer until cauliflower is just barely cooked. Add in the cheddar cheese. If preferred, use immersion blender to make smoother. Taste for seasonings (probably will need more salt).
8. Serve with chopped chives on top.
Per Serving: 300 Calories; 27g Fat (79.9% calories from fat); 9g Protein; 6g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol.

Posted in Dr. Gundry friendly, Soups, on May 21st, 2019.

creamy_mush_soup_brandy

A very easy soup, tummy-warming, with oodles of mushrooms and good flavor.

Hi all – Carolyn here – after making this soup, I decided you needed to have this one if you’re inclined to make mushroom soup. I got the original recipe included in an email from The Splendid Table, but I amplified it just a bit (adding onion and a bit of cream). The recipe indicated you would puree it (or at least half of it) but I didn’t. I have a big tub of it so I could still do the pureeing part, which might give the soup a bit more texture. As it is, it’s a more brothy soup with lots of mushrooms.

After melting some butter in a big honking pot, I added the shallot, then added onion and celery, pancetta, then the mushrooms, which I sliced up fairly small. They do shrink when you cook them down. Chicken broth is added, salt and pepper, and lastly some brandy and sour cream. After making it and eating it (good) I decided to add in about 1/4 cup of cream just to give the broth part a bit more creaminess. Actually I don’t think I had a cup of sour cream (what was called for) so it kind of balanced out. You could choose. If you’re not into creamy soups, leave out the sour cream altogether. Usually I make soups with coconut milk (which could be used here also) and less cream. I don’t recall ever making a soup that had a cup of sour cream in it – maybe borscht? Just a guess. I do like mushrooms, and the calorie and fat content is quite minimal here – I was surprised once I finished it. I served myself about 1 1/2 cups at a time and it’s what I’ll be eating for my lunch for about 4-5 days. We’re still having very cool weather here in SoCal, so soup still tastes mighty good. If you want variety, add some cooked rice and/or some ground turkey or chicken, or chunks of chicken. All would be good in this.

Last weekend I spent up in the Sacramento area visiting my daughter and family there, where my granddaughter Taylor graduated from Sacramento State (cum laude, no less!). Very proud of her. She still wants to be a nurse, so is planning to go to an accelerated program at a private college in Sacramento within the next 6 months or so. She wasn’t able to get into nursing school 2 years ago (if you didn’t know, it’s very, very competitive and very high GPA’s are required), so is choosing this alternate route, but will require another 12 straight months of concentrated study. She’s taking the next 6 months off, though she’s taking 3 classes this summer through an online college, for classes she wasn’t required to take at Sacramento State, but are required at this private college. Anyway, I had a really lovely time celebrating it all with her, the family and a bunch of their friends. Taylor works at the local hospital ER (as a secretary/admissions clerk) about 20+ hours a week. She loves the job and perhaps after she graduates she’ll be able to get a job there as a Labor/Delivery nurse, which is what she wants to do.

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Creamy Mushroom Pancetta Soup with Brandy

Recipe By: Adapted from The Splendid Table
Serving Size: 6

3 tablespoons butter
1/4 cup shallots — peeled and finely chopped
1 medium yellow onion — peeled, minced
1/2 cup celery — finely chopped
4 ounces pancetta — finely chopped
2 pounds cremini mushrooms — finely sliced
1/2 cup parsley — finely chopped flat-leaf
1 teaspoon salt — plus more to taste
1 teaspoon pepper — plus more to taste
6 cups chicken stock
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons cognac

1. In a large pot over medium-high heat, melt the butter and sauté the shallots, onion and celery until soft, about 10 minutes. Add the pancetta and cook for another 5 minutes, until it’s just beginning to crisp. Add the sliced mushrooms, parsley, salt, and pepper and continue to cook until the mushrooms have softened and are beginning to break down, about 15 minutes.
2. Add the chicken stock and simmer for 15 minutes. Lastly add sour cream, cream, and brandy.
3. Use a large liquid measuring cup to scoop up half the soup mixture and transfer it to a blender to puree. (Alternatively, use an immersion blender but don’t completely puree the soup.) Return it to the pot and stir to combine. Have a taste and season with a little more salt and pepper if you feel it needs it.
4. Store, covered, in the refrigerator for several days. Should you want to freeze it, don’t add the sour cream until after you have thawed the soup.
Per Serving: 237 Calories; 16g Fat (64.4% calories from fat); 6g Protein; 15g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 2609mg Sodium.

Posted in Gundry-friendly, lectin-free, Soups, on March 25th, 2019.

creamy_mushroom_soup

Since I’m really into soups these days, and since I’ve made this one three times in the last couple of months, I decided I should post it.

When Ree Drummond made a version of this soup, I decided to adapt it to my low carb diet and to a LF (lectin free) diet. You can find her recipe for this online – she adds flour and also prepares some of the mushrooms as a garnish. I merely cut to the chase – removed the flour altogether and partially blended the soup so it still had some chunkiness to it. And didn’t bother with the mushroom garnish. And, as mentioned above, since I’ve made it three times since early January, you should have this recipe.

Probably the Custom Culinary Gold Label Vegan Mushroom Base I use has a lot to do with the flavor. Buy it on amazon (link shown) for $16, I think it is. I use it often and it’s been in my frig for a couple of years without any problem. It pumps up the mushroom flavor. I added heavy cream, but you could use coconut milk if you’d prefer. And note there is 3/4 cup of sherry wine in it. That’s more than most soups would add, but I really like it – whatever it is that does! You do not taste the wine at all, but it must add some depth of character to the soup. The little squirt of balsamic vinegar is unusual, but also adds to the flavor profile.

What’s GOOD: the flavor, the texture, and by far, the low calorie aspect, though you’d not know it. In recent days I’ve had this for my lunch (with nothing else). At 200 calories or less, it’s a winner for me. And yes, I’m still losing weight, albeit slowly. At 77, you don’t lose weight very fast. The soup freezes well.

What’s NOT: really nothing – easy to make.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Creamy Mushroom Soup LF

Recipe By: Adapted from The Pioneer Woman
Serving Size: 8

4 tablespoons butter — or EVOO
2 pounds cremini mushrooms
1 large onion — diced
3 stalks celery — sliced
4 cloves garlic — minced
2 teaspoons dried thyme
salt and pepper to taste
3/4 cup sherry — dry type, not sweet
1 tablespoon mushroom soup base — Custom Culinary Mushroom Base (or use low sodium chicken broth)
3 1/2 cups water (or up to 4 cups)
1/2 cup heavy cream — or full fat coconut milk
2 teaspoons balsamic vinegar
fresh parsley, chopped, for garnish

1. Heat butter or EVOO in a pot over medium-high heat. When melted, add mushrooms. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme (crush the dried thyme between your palms as you sprinkle it over the soup). Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.
1. Season with salt and pepper then slowly add the sherry, stirring while you add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock.
4. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Remove about 1/3 to 1/2 of the soup and puree in a blender. Return to pan. NOTE: You may use an immersion blender in the pot if you have one, and you don’t have to let the soup cool first. Transfer the soup back to the pot, add the cream and heat it to a simmer. Add balsamic, then taste and adjust seasonings.
Per Serving: 171 Calories; 12g Fat (67.5% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 104mg Sodium.

Posted in Gundry-friendly, IP, lectin-free, Soups, on February 25th, 2019.

chix_enchilada_soup_GFLF

EASY to make soup in the Instant Pot. Lots of flavors to savor.

So, Carolyn here – I’m still alive and well – I made this soup yesterday and it was so good I knew I needed to post it. I was supposed to have a group of friends over to my house to watch the academy awards last night, but a few days ago my Tivo went kaput – everything about my entertainment system goes through the Tivo. Tivo is sending me a new one, free, but it won’t arrive for about another week. Therefore I have no TV to watch in my family room. So we had our academy awards potluck dinner at someone else’s home. And I made soup.

Because I had a whole chicken in the freezer, I chose to use it instead of the chicken thighs noted in the recipe – I used the same timing – so you can do that too, if you choose.

Into the Instant Pot went the chicken, some diced tomatoes (canned), a can of chopped green chiles, an onion chopped up, a shallot minced, a package of chili seasoning (or taco seasoning), a bit of extra ground cumin, canned enchilada sauce and chicken broth. I set the Instant Pot on “soup” for 20 minutes. I let it slow release for 15 minutes, then fast release. The chicken was removed to cool, then I shredded up all the meat from the chicken.

Meanwhile, I used the immersion blender on the broth part, added in the sour cream and crème fraiche, added back in the shredded chicken and let it reheat briefly. Don’t let it boil or the soup part will separate. Then I cut up the garnishes and let everyone help themselves. If you want tortilla chips, smash a few to garnish the soup (I didn’t because I didn’t think it needed it, plus I can’t have tortillas on my diet).

And how am, you want to know? I’m good. Very busy. Have a done any painting yet? Only a little. PEO has been taking up a bunch of my time lately. I’m taking a trip to San Francisco with 3 girlfriends next month which will be great fun. My grandson has been accepted at Clemson in the Fall, although he hasn’t officially told them yet (he’s interested in bio-science) – Clemson is where his sister goes to school (she’s a junior there), although she’s in Argentina studying this semester and is really struggling with the dialect. She got accepted to do a medical internship at a fertility clinic in the city where she is living. And she starts her semester classes later this week, all in Spanish (or, this Argentinian dialect, I should say). Sabrina is planning to take the MCAT in the fall to be accepted to med school. She’s the one who started out wanting to be a vet, but I think she’s certain now she wants to be an MD or a PhD research doctor. My other granddaughter is finishing her senior year at Sacramento State and hopes to go on to get a Master’s in Nursing. By the way, I’m still keeping up the “Currently Reading” section of my blog (left sidebar of the main page) in case you’re interested. Last summer I couldn’t WAIT for winter to arrive. Be careful what you wish for, right? It’s been SO darned cold here in Southern California. Coldest on record almost. But it’s been going on for weeks now. I had to dig to find more coats and wraps because it’s so cold even in the daytime.

What’s GOOD: how easy it was. I could have made it a day ahead, but as it was, I made it just before I toted it to my friend’s home. The flavor of the soup part is really, really good. Lots of Mexican flavor too. It was filling (and fairly low calorie too) and everyone thought it was really good.

What’s NOT: only the shredding of the chicken meat, and that took about 15 minutes, tops. I’m glad I still have some, because I’ll be having it for my lunch today.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Instant Pot Chicken Enchilada Soup (also LF and GF)

Recipe By: adapted a lot from All Day I Dream About Food (blog) 2019
Serving Size: 8

2 pounds boneless skinless chicken thighs — or you may use chicken breast meat
3 cups canned tomatoes — canned
1 whole yellow onion — chopped
1 medium shallot — peeled, minced
1 package taco seasoning mix — or chili seasoning
1 teaspoon ground cumin
3 ounces chopped green chiles — canned
10 ounces red enchilada sauce — Frontera brand if you can find it
salt to taste, if needed
3 cups chicken broth, low sodium
2/3 cup sour cream
2/3 cup creme fraiche
grated cheese, chopped cilantro and chopped avocado for garnish

NOTES: I used a whole chicken (smaller sized one) but used the same 20-minute timing and it was cooked through just fine.
1. Place the chicken, tomatoes, onion, shallot, enchilada sauce, chiles, and seasonings in the bottom of an Instant Pot . Pour the broth overtop.
2. For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
3. If you want to use a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
4. When cooking is complete, remove the chicken to a plate, cool and shred the chicken meat. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream and creme fraiche, then whisk this combo back into the pot. Use an immersion blender to smooth out the soup. Add chicken to the pot.
5. Adjust seasonings to taste. Serve hot with grated cheese, chopped cilantro and chopped avocados.

Per Serving: 308 Calories; 18g Fat (53.3% calories from fat); 24g Protein; 12g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1110mg Sodium.

Posted in Soups, on December 13th, 2018.

burmese_inspired_chix_soup_w_sweetpotato_coconut_milk

Really I’m not certain what parts of this soup make it Burmese-inspired, but what it is, is a 10 in flavor! MAKE THIS!

This recipe came from Food52, that website that is just chock-a-block full of recipes and ideas, posting about 8-10 new things every day, almost. Since sweet potato is something I can have on my diet (in small amounts) I decided to use up a sweet potato I’d purchased some weeks ago and needed to be used! I had a package of boneless chicken thighs in the freezer, so those were defrosted first, then they were marinated for a day in a mixture of turmeric, powdered ginger, ground coriander and a dash of oil.

Once I was ready to make the soup (which didn’t take all that long to do) I whizzed up in the food processor a handful of cilantro STEMS, some fresh garlic and a shallot. I was supposed to add a hot chile, but I forgot! Meanwhile, I used a big deep pot and I browned the sweet potato (peeled, cubed) in a bit of EVOO until at least 2 sides were golden-browned. It took 3 batches as you don’t want to crowd the pan (would steam rather than brown) and those were set aside. Then the chicken was added in and the pieces nicely browned for about 4-6 minutes, then that mixture I’d done in the food processor was added and allowed to cook a bit. Wow, the flavor wafting from the pan had my mouth watering. Then in went chicken stock and the sweet potatoes were added back in. Pan was covered and it simmered for about 15 minutes. The can of coconut milk was added, some fish sauce, broccoli and bok choy plus a bit of salt too. It simmered just long enough to smooth out. I didn’t eat it that day – I cooled it and refrigerated it overnight (and the coconut milk “fat” congealed on the top – but put that back into the soup – do NOT throw it out thinking it’s not healthy). I heated it up in the microwave and added some cilantro on top. I was supposed to add a quarter of a lime – I forgot to do that, too. I also didn’t make the fried shallot topping just because.

What’s GOOD: I just love-loved this soup. Everything about it. The broth is super-flavorful from the spices and the garlic and cilantro. The broth is thin – don’t expect a thick soup – it’s not. (Although you certainly could add rice or whiz up some of the sweet potato in the broth to thicken it some.)  The pieces of chicken thigh were flavorful and tender. The soup was outstanding. I have a friend who is 75% Burmese – I asked her what veggies she would add – she suggested adding the broccoli and bok choy (not in the original recipe), so I’ve added those into into the ingredient list.

What’s NOT: only that it’s best to start this a day ahead, or two, because the chicken needs to marinate overnight, and the soup is best made a day ahead, as with all soups. Otherwise, the time to make the actual soup was only about 35-45 minutes total.

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Burmese Inspired Chicken Soup with Coconut Milk, Sweet Potato, Broccoli and Bok Choy

Recipe By: adapted slightly from Food52, 2016
Serving Size: 7

SOUP:
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon ground ginger
1 tablespoon turmeric
1 tablespoon ground coriander
1 tablespoon grapeseed oil — or EVOO
2 cloves garlic
1 piece ginger — peeled (1 inch)
1 whole shallot — peeled
1 chili pepper — on the hot side (de árbol)
1 bunch cilantro
1/4 cup grapeseed oil — or EVOO
2 cups sweet potato — peeled, cubed
3 cups chicken stock
1 cup broccoli florets — (cut small) (optional)
1 1/2 cups baby bok choy — chopped small (optional)
3 cups unsweetened coconut milk
2 tablespoons fish sauce
2 limes — 1 juiced and 1 quartered
Salt to taste
SHALLOT TOPPING: (optional)
1 shallot — peeled, sliced thinly
1 cup grapeseed oil for frying the shallot

1. Cut the chicken thighs into about 1-inch pieces and marinate overnight with the dried ginger, turmeric, coriander, and 1 tablespoon of oil. If time doesn’t permit, simply toss the chicken pieces with the spices before you start cooking.
2. In a food processor, mince the garlic, ginger, shallot, dried chile, and the roots and/or stems of the bunch of cilantro.
3. In the bottom of a heavy-bottomed pan over medium-high heat, heat the oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside. Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced shallot-ginger-garlic-cilantro stem mixture and let cook out a little. Add a couple tablespoons of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.
4. Meanwhile use the method below to fry the crispy shallots (this can also be done as much as a week ahead of time, as the shallots will keep in a closed container at room temperature for a week at least). Simmer the soup for about 10 minutes, until the chicken and sweet potatoes are close to tender. Add broccoli and bok choy, if using and simmer until vegetables are barely tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of cilantro leaves and taste for salt. Serve garnished with the crispy shallots, a couple of sprigs of raw cilantro, and the lime wedges
6. SHALLOTS: In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get to golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they’ll continue to cook and crisp up on the paper towel.
Per Serving: 302 Calories; 18g Fat (52.4% calories from fat); 19g Protein; 17g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 1112mg Sodium.

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