Category Archives: MAIN DISH RECIPES

MEXICAN CHORIZO SOUP WITH VEGETABLES AND BLACK BEANS

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I don’t know if all grocery stores carry bulk chorizo sausage, but our local IGA does, house made, and really tasty. But I must confess. I am brand new at using chorizo as an ingredient. And for the life of me, after making this soup, I have no idea what I was waiting for. An engraved invitation from the chorizo growers of America? Or divine inspiration from heaven? Whatever!! But I’m darn sure you will be seeing more recipes in the near future containing chorizo. And it all started with Mr. C.  

Since the beginning of the covid scare, Mr. C. has been doing 99% of our provisioning. And some time ago, apparently, he came home with a package of bulk chorizo sausage. Since he is also the member of our family who does most of the retrieving from our freezer, I never even knew this package of chorizo existed. (Well, maybe he mentioned it to me. But I have as much of a selected hearing problem as the next person.) So, when he recently asked me when I planned to use the chorizo, I gave him one of my “deer in the headlights” look. He immediately understood that I had no idea what in the heck he was talking about. So, after a bit of discussion, it was decided that I would figure out a way to use this ingredient in the near future. So, based on a chorizo and white bean soup recipe I found on the Curtis Stone site, please allow me to introduce you to a really great use for chorizo.

This soup is easy to prepare and absolutely delicious. With lots of vegetable action happening. And isn’t that great. Veggies are so darn good for us. Which reminds me.

The other day as I was chopping up carrot, onion, and celery (mirepoix), I thought about how often I use this vegetative trio. In truth, at least twice a week. Especially during fall and winter. And I end up chopping fresh garlic at least 4 times a week. At least! But that’s just fine with me. Because these ingredients make such a great flavor base for so many tasty dishes. So, hats off to onions, carrots, celery, and garlic.

Well, that’s it for today. I believe I have always told you that I am one lucky lady. And today is another proof positive. The guys from Seabreeze are rehearsing in our living room. Live jazz. Right here. In my very own living room. Life just doesn’t get much finer than listening to great music performed in your own home.

Peace and love to all.

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

1 lb. Mexican* chorizo sausage 

1 onion, finely chopped

2 carrots, cut in half, then into thin slices   

2 celery ribs, cut into ¼-inch-thick slices

2 sm. or 1 lg. fennel bulb, trimmed and cut into small pieces  

4 garlic cloves, finely minced

2 tsp. finely chopped fresh thyme

1 tsp. finely chopped fresh rosemary

1 tsp. smoked paprika

½ tsp. ground cumin

¾ c. dry white wine

6 c. chicken broth

freshly ground black pepper

1 (15 to 19-oz.) can black beans, drained and rinsed (I use Cento brand black beans)

Heat a large, heavy, covered soup pot over medium heat. Add the olive oil, then add the chorizo and cook, stirring occasionally until the meat is nicely browned. Using a slotted spoon, remove the chorizo to a small bowl. Set aside.

Add the onion, carrots, celery, and fennel; cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften. Add the garlic, thyme, rosemary, smoked paprika, and cumin and cook for 1 minute.

Add the wine and cook until the liquid has evaporated. Add the broth and pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, for about 20 minutes, or until the vegetables are tender.

Stir in the beans and cooked chorizo. Taste and adjust seasoning. Simmer gently for about 10 minutes to blend flavors.

Ladle the soup into soup bowls. Drizzle with extra-virgin olive oil.

Great served with crostini. (See recipe below.)

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet. Bake them on the middle rack for 6 to 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

*The difference between Mexican and Spanish chorizo

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork (and needs to be cooked), while the Spanish version is usually smoked. (Can be eaten like any other salami or sausage.)

According to The Spruce Eats “Spanish chorizo is a cured, or hard, sausage made from coarsely chopped pork. The red color of Spanish chorizo is due to the heavy amounts of paprika in the spice mix. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep, smoky flavor. Other ingredients are herbs, garlic, and white wine, and the links can range from short to very long.

Because the sausage has been cured, meaning it has been aged for several weeks, it can be eaten without cooking and is often served sliced as part of a meat tray or tapas assortment. Spanish chorizo is also used to add flavor to cooked dishes like stews or paella, and even for special occasions. In general, fattier Spanish chorizos are used for cooking, whereas leaner chorizos are sliced and eaten without cooking. For both, the casings are edible.

Mexican chorizo is quite different from Spanish chorizo. The meat is usually ground, rather than chopped, and the sausage is fresh rather than cured. The red color of Mexican chorizo usually comes from spicy red pepper rather than the smoked paprika you find in Spanish chorizo. Pork fat is often added to the meat mixture, along with other spices and vinegar. The links are short, and air dried for one day to a week.

Mexican chorizo is sold raw and must be cooked prior to eating. It can be cooked either in its casings or removed from the casing and cooked like ground meat. Mexican chorizo is a popular grill item but is also used in place of ground beef in tacos, burritos, chili, burgers, soups, and even egg dishes.”

Mr. C. at piano
Grant on drums, Walt on bass, and Jerry on flugelhorn
And last but not least, the amazing Mr. Dave K. on trombone

ITALIAN SAUSAGE AND PENNE RIGATE SOUP WITH CROSTINI   

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Soup
Crostini made with Tangy Overnight Sourdough bread – recipe to follow within the next couple of days

OK, at first glance it looks like a lot of ingredients in this recipe. And your first glance would be correct. But other than frying the Italian sausage, chopping the mirepoix (onion, carrot, celery), garlic, spinach, fresh parsley, and basil, the rest of the preparation is quick and easy. Just a matter of adding a bit of this and a bit of that to the pot. Then the soup burbles for a while, and soups on!

And what you get for this effort, is a truly rich and delicious soup. And a meal unto itself. Nothing else required. Of course, if you want to take the meal to an even higher level, while the soup simmers away, you can build crostini to serve with the soup. (See recipe for crostini below)

And now, my friends, you have a meal fit for a king or queen. (Or even company!)

So, frankly, there is nothing left to say. I want this soup to speak for itself!

Peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk Italian sausage 

1 c. chopped onion 

1 med. carrot, chopped 

2 ribs celery, sliced

3-4 cloves garlic, finely minced

¼ c. dry red wine

4 c. chicken broth

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

2 T. tomato paste

2-3 Parmigiano-Reggiano rinds*, opt.

1 bay leaf

2 tsp. paprika

2 tsp. Italian seasoning

1 tsp. fennel seed, coarsely cracked

pinch crushed red pepper flakes

½ tsp. seasoned salt

freshly ground black pepper

½-1 c. penne or penne rigate** pasta (or pasta of choice)   

2 c. chopped fresh spinach, chard, or kale

2 T. chopped fresh parsley

⅓ c. chopped fresh basil (or 1 T. pesto)

freshly grated Parmigiano-Reggiano or Pecorino-Romano (or combination)

freshly baked crostini or baguette slices (see recipe for crostini below)

Heat olive oil in a large, covered soup pot over medium heat. Add the sausage and break into chunks as it browns. When brown, remove from pan and set aside***.

Add onion, carrot, and celery to the pot. Sauté until onion starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer. Add the red wine and cook until liquid is all but evaporated.

Add the broth, canned tomatoes (plus juice), tomato paste, Parmigiano-Reggiano rinds*, bay leaf, paprika, Italian seasoning, fennel seed, crushed red pepper flakes, seasoned salt, and black pepper.

Bring to a boil, cover, reduce heat to medium-low, and let simmer for about 30 minutes.

Add penne rigate. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as pasta will tend to stick). Cook until pasta is nearly al dente. About 8 minutes. Stir in cooked Italian sausage and cook for 2 minutes. Taste and adjust seasoning. Remove from heat. Stir in spinach, fresh parsley, and basil.

Serve hot. Pass grated Parmigiano-Reggiano or Pecorino-Romano. Great with crostini or fresh, chewy sourdough bread.

*Parmesan rinds

I used to feel cheated by having to pay for the thick rind on Parmigiano-Reggiano. Heaven knows, the stuff was expensive enough without having to discard the rind. But I love the flavor of Parmigiano-Reggiano, so, I would pay the price. But a few years ago, I read that Parmigiano-Reggiano rinds are packed with flavor and can enrich the taste of tomato-based sauces, ragù, and soups. So, I have been using them ever since. (When I remember to use them, that is!)

**Penne and penne rigate

The shape of penne comes from the Italian word for “quill.” There are generally two variations of penne: smooth (lisce) and ridged (rigate). Thanks to its ridges, the rigate version is a bit sturdier and tends to soak up more sauce than smooth penne.

But either are perfect in this soup. As are elbow macaroni or any other small pasta.

***Setting cooked sausage aside

I have found that when I cook sausage for soups like this one and leave the meat in the pot while is simmers to blend all the other wonderful flavors, the meat loses it’s unique flavor in the process. And I want that burst of sausage flavor when I enjoy my soup. So, I remove the meat just after it’s been cooked and add it at the end. You, of course, can leave the meat in the entire cooking time if you prefer. It’s a personal choice.

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

  

CRISPY BACON, JARLSBERG CHEESE, SPINACH, AND GREEN ONION QUICHE

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When it comes to quiche, we, the residents of Chez Carr, are avid fans. And because I love to try new ways of presenting this perennial favorite, I play mix and match with ingredients as often as I make quiche. Sometimes the combination of ingredients work, sometimes, not so much. Oh, the quiches are still edible. But they simply don’t deliver the fantastic result I was striving so hard to achieve. But last night’s quiche was a winner. And therefore, worthy of this post.

But really, there is nothing new or inventive about the ingredients I chose to use. I had Jarlsberg cheese that needed to be consumed. And bacon, green onions, and baby spinach available and willing to be a part of the adventure.

So, bottom line, there are no screaming new taste sensations to be experienced when biting into this quiche. But there are old favorites in combination that make you want to stand up and shout hallelujah! (Wait, that was me who stood up and shouted hallelujah. You, I’m sure, are much more refined and dignified!) Anyway – what I’m trying to relate, in my own idiosyncratic way, is that this recipe produced a really good quiche! (I really must learn to tell a story in fewer words!)

So, if you too are a quiche lover, consider giving this recipe a try. The dish is easy to prepare, contains everyday ingredients, and everyone will love it. It contains bacon!

As always, have fun in your kitchen. Keep trying new recipes, but don’t forget about your old favorites.

And don’t let anyone ever tell you that real men don’t eat quiche. The men I know LOVE quiche. And they are as real as men get! And as wonderful, I might add. (You know who you are!)

Peace and love to all.

8-inch pie crust, unbaked and set in pie plate  

10 slices thick, meaty bacon, chopped and cooked until crisp

2 c. grated Jarlsberg cheese (or Swiss, Gruyère, Emmental, etc.)

⅓ c. sliced green onions

2 c. chopped baby spinach  

¾ c. milk (whole milk is best)

¼ c. half & half

4 lg. eggs

freshly ground black pepper

dash ground nutmeg

Scatter half of the cooked bacon over pie crust. Then layer half the cheese, half the greens onions, and half the spinach on top of that. Then repeat until all the bacon, cheese, green onions, and spinach are in the pie pan.

Whisk the milk, half & half, eggs, and black pepper together. Pour liquid mixture over all. Sprinkle with nutmeg. Cover edges of crust with thin strips of aluminum foil.

Bake in a pre-heated 325-degree oven until filling is set, about 45 minutes. Remove aluminum foil and bake for another 5 minutes.

Remove from oven and allow to sit for about 5 minutes before serving.

   

UPPER CRUST LEFTOVER CHICKEN, TURKEY, OR CAPON POT PIE

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This is a recipe for individual pot pies with only an upper crust. And I know, I too love crust with a passion. But incipient old age has now proved, beyond a shadow of a doubt, that too much of a good thing is indeed NOT a good thing! So, with that in mind, I decided to make pot pies with our leftover baked capon, with moderation in all things foremost in mind. (Well, kinda sorta!)

So, forget a bottom crust, but save the day by topping the darling little quiches with a really delicious top crust.  

Now one of the joys of making your own crust, is that you can control the amount of fat in the dough. Well, there is no miserly fat content happenin’ in this crust recipe! There is plenty of fat to go around. (Hey, if I’m going to deny us a bottom crust, then the top crust, like I said above, has got to be fabulous!)

Then that leads to the filling. Although for some of us the crust is the star of the show, the filling must be equally delicious. So that when you take a bite that contains both filling and crust, your mind automatically goes to its happy place. And your mouth makes a smile that can only be interpreted by others as a sign of true bliss. Then you know – you’ve got a marriage of crust and filling not made in heaven, but in your very own kitchen.

So, don’t hesitate to make a pot pie from scratch. And I know, pot pies are not low calorie. But as an occasional treat, they are perfect. And yes, they take a bit of time to prepare. But the end product is so worth the effort.  

Peace and love to all.

For the Crust: This recipe makes enough crust to cover 4 (5-inch wide and 2½-inch deep) Corning Ware French white casserole dishes or a single 8-inch pie plate plus a bottom crust for a pie (or whatever)   

1 sm. egg

2 tsp. milk

2½ c. unbleached all-purpose flour

1 tsp. kosher salt

5 T. vegetable oil

½ c. (1 stick) cold unsalted butter, cut into small pieces 

7-8 T. ice water 

Whisk the egg and milk together in a small bowl. Set aside

Place the flour and salt in the bowl of your food processor. Pulse to combine. Add the oil and pulse until mixture resembles coarse crumbs. Toss in the butter. Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape. The dough should be moist, but not wet and not crumbly.

Remove the dough onto a large sheet of plastic wrap. Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it. Chill the dough in the refrigerator for 1-2 hours.

Remove from fridge and divide the dough in half. Re-wrap one of the halves for another purpose. Or store the dough in your freezer for up to 3-months. If you do freeze the dough, bring to room temperature before using.

With the remaining half disc, cut it into 4 even pie-shaped pieces. Then using your hands, make 4 balls, then roll each into a 7-inch circle.

Please note: If you prefer to make just a single large quiche, roll as much of the dough as needed to cover the entire diameter of a pie plate plus a 1-inch hangover. Set the 4 small crusts or single crust aside while you make your filling.

For the Filling:

2 T. unsalted butter

½ onion, chopped

¾ c. chopped celery

1 carrot, diced

2½ c. gravy, either leftover or made just for the occasion (see Gravy recipe below)

chicken base (I use Better Than Bouillon Chicken Base)

2 c. cooked veggies (green beans, peas, broccoli, mushrooms, etc.)

3-4 c. diced cooked chicken, turkey, or capon

Melt the butter in a medium sized pan. Add the onion, celery, and carrot and cook until the carrot is just becoming tender. Stir in the gravy, cooked veggies, and the diced chicken, turkey, or capon.

Scoop the filling evenly into the 4 small casserole dishes or single pie plate. Top with the dough which will hang over the edge(s). For the small casseroles, crimp the dough to fold over the side, pressing it a bit to make it stick. Brush the dough with the egg wash. Make 3-5 slits in the top. Place the pies on a rimmed baking sheet.

For a large quiche, top the filling with the crust. Crimp the edges. Brush the dough with the egg wash. Make 5-7 slits in the top.

Bake in a pre-heated 400-degree oven for 45-50 minutes or until the tops are nicely browned and the filling is bubbly. Remove from oven and let sit for 5-minutes before serving.  

Gravy:

2 T. unsalted butter

2 T. flour

2½ c. water

4-5 tsp. chicken base (I use Better Than Bouillon Chicken Base)

1 tsp. Kitchen Bouquet

freshly ground black pepper

1-2 tsp. cognac

Melt the butter in a small saucepan. Whisk in the flour. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in the water and chicken base. Let that burble for a few minutes too. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding another teaspoon of chicken base. Let it simmer for a couple of minutes and taste again. Repeat if needed. Just before using as called for in the pot pie recipe, taste the gravy and make any final adjustments to the seasoning. Stir in the cognac. (Don’t forget the cognac!)

DUTCH OVEN BAKED CAPON WITH LEMON, GARLIC, ROSEMARY, AND THYME

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So, why a capon you might ask. And I would totally understand. Because that is just what I asked Mr. C. when he returned from a grocery shopping expedition just before Christmas. A capon. Really? Why?! And his answer. “Because it was there and we had talked about it recently, and it seemed like a good idea.” Fine. I get it. We now have a capon in the freezer. Life is good.

But then, how in the heck should I go about cooking this oversized, male version of a chicken?! So, I did what I sometimes do when faced with this kind of situation. I procrastinated. I’m not proud of this lamentable tendency, but I’m not going to lose sleep over it either. (There are much worthier causes to feed my anxiety and keep me from a good night’s sleep!)  But finally, the time came to face this 7.58-pound frozen hunk of poultry. So, armed with 1 capon defrosting on my drainboard and a good bit of timidity, I went in search of a recipe.

Well, to be truthful, there aren’t that many recipes out there for baked capon. Of course, I could have used one of my recipes for baked chicken, and simply added more baking time to allow for the difference in weight. But frankly, after baking the capon, I realized that there is much more than a size difference between a chicken and a capon.

According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

(And BTW – it still is. And at least in our immediate vicinity, capons are only available during the holidays.)

So, what to do? I simply took a bit from this recipe, and that recipe, and came up with the recipe you see below. And the meat was perfect. Tender, succulent, and tasty. Really tasty! I mean, how could it not be with all the herb, garlic, and lemon action going on. Truly delicious.

So, when you decide to bake a capon, I hope you find it to be as rewarding an experience as I did. The ease of preparation, the simplicity of ingredients (except the capon itself, of course), and the fantastic results make the effort completely worthwhile.

And for those of you who also have a predilection for using delaying tactics when faced with an unknown, take heart from my experience with baking a capon. If I hadn’t baked the capon, I never would have had the satisfaction of overcoming. And I think overcoming has never been given the respect it deserves. I overcame procrastination and my self-doubt about baking a capon. And I know, at a glance, both seem trivial. But when I add them to all the other minor achievements that make up my daily routine, like cleaning up after myself, or doing the laundry, calling a friend, or performing my almost daily exercise program, it leaves me feeling good about myself. And if I feel OK about me, then I can reflect my inner peace to my family, friends, and especially to Mr. C. And witness their comfort and happiness with me in their countenance. That, my friends, is the greatest feeling in the world!

Peace and love to all.  

1 T. vegetable oil

4 T. (½ stick) unsalted butter

5 cloves garlic – 3 minced, 2 halved

2 T. finely minced rosemary

1 lemon – zested, halved, and juiced (all parts will be used in this recipe)

2 tsp. kosher salt, plus more for seasoning the cavity

freshly ground black pepper

1 capon (7-8 lb.), giblets removed, then washed and dried thoroughly

½ onion, cut in 4 pieces

1 (3-inch) sprig fresh rosemary

3 (2-3 inch each) sprigs fresh thyme

Coat the bottom and sides of an enameled Dutch oven with the veggie oil. (I use my Le Creuset Dutch oven.) Set aside.

Preheat your oven to 475-degrees.

Melt the butter in your microwave. Stir in the minced garlic(3 cloves), minced rosemary, lemon zest, kosher salt, and black pepper. Set aside.

Season the cavity of the capon with salt and pepper. (Not too much.) Then stuff the bird with the zested and juiced lemon rind, 2 halved garlic cloves, onion pieces, sprig of fresh rosemary, and thyme sprigs. Place the capon in the prepared Dutch oven, breast side up.

Using your hands, spread the mixture liberally over every part of the chicken and under the breast skin. (Be careful not to tear the skin).

Tie the legs of the capon together tightly using kitchen twine. Pour reserved lemon juice over all.

Roast capon uncovered for 15 minutes at 475-degrees, then reduce heat to 350-degrees. Bake still uncovered for approximately 20 minutes per pound, or until internal temperature taken reaches 180-degrees in the thickest part of the thigh.  (About two and a quarter hours for a 7.5 lb. capon). The capon should be uncovered the entire time it cooks, unless it seems like it’s getting too brown. If so, place the lid ajar on the Dutch oven until the capon has fully cooked.

Remove from oven, remove the capon to a platter, and let it rest for at least 15 minutes before carving. Use the liquid left in the pan for gravy, if desired. See recipe below.

CAPON GRAVY WITH COGNAC

pan drippings from roasted capon

flour

chicken stock

1 tsp. Kitchen Bouquet

freshly ground black pepper

chicken base (I use Better Than Bouillon Chicken Base)

1-2 tsp. cognac

Skim off a bit of the fat. Whisk in enough flour to absorb the remaining fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in chicken stock until you reach the desired thickness. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one teaspoon of chicken base and a small amount of chicken stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy gently simmer while you carve the capon. Whisk periodically. (You will probably need to add more stock during this time.) Also, after the capon is sliced and plated, don’t forget to add the accumulated juices on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

POTSTICKER SOUP

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Now, believe it or not, this is one of the best soups I have ever made. And I know, I say that about all the soup recipes you find on this site. And granted, I love soup. But it’s kind of like someone asking me what is my favorite cookie? And of course, I would most likely answer – the one I am eating at the time. Duh!

But I must also add that I am very partial to Asian soups. And the broth in this soup has tons of the Asian flavors I so dearly love. Combine that with ease of preparation, the use of fairly standard pantry and refrigerated ingredients, and what’s not to love about this dish?

And although this soup might not be the heartiest soup I make, it’s absolutely perfect for two adults approaching the golden years of their lives. (Like we aren’t already there, but unwilling to let our actual ages diminish our zest for life and our enjoyment of gastronomic pleasures!) But I digress…..

Anyway, this soup is really good. You should give it a try. And I’ll share a little trick with you. I love bok choy. Mr. C., not at all. So, I cooked the bok choy separately. I chopped up 2 cups of this wonderful vegetable. Then I cooked it for a couple of minutes in a bit of chicken broth. When it came time to serve the soup, I ladled a big portion of the soup into a bowl for Mr. C. Then I placed a couple big old spoonsful of bok choy in the bottom of my bowl and topped it off with the bok choy unadulterated broth with veggies that Mr. C. requested. Win/win. I got my bok choy fix. And Mr. C. did not have to suffer any cruciferous flavor discomfort. But in his defense, had I used spinach or kale, he would have been just fine eating the soup the way it was originally intended. I just didn’t happen to have either spinach or kale on hand.

So, with way too much knowledge of the idiosyncrasies of the residents of Chez Carr, I offer up this delicious soup recipe. It truly is yummy.

Peace and love to all.

⅓ c. broken pieces of dried shiitake mushrooms (or dried mushroom of choice)

½ c. boiling water

2 T. extra virgin olive oil

1 pkg. frozen pot stickers (I use Annie Chun’s organic potstickers – 7.6-oz. pkg.)

1 med. carrot, julienned

1 stalk celery, finely diced

1 T. minced fresh ginger

4 garlic cloves, finely minced

5 c. water

5-6 tsp. chicken base (I use Better Than Bouillon Chicken base)

3 T. soy sauce, or more to taste

1 T. toasted sesame oil

½ tsp. Asian chili-garlic sauce, or more to taste

4-6 green onion, thinly sliced, divided

pinch sea salt

freshly ground black pepper

1-2 c. chopped bok choy, spinach, or kale

sesame seeds, opt.

In a small bowl, soak the dried mushroom pieces in the boiling water. Set aside.

Coat the bottom of a large, covered soup pot with the olive oil. Fry the pot stickers over medium heat until they get some nice browning on all sides (about 10 minutes). Remove from pan and set aside.

In the same pan, sauté the carrot and celery until the carrot is tender. Stir in the ginger and garlic and cook for 1 minute. Add the water, chicken base, soy sauce, sesame oil, chili-garlic sauce, half the green onions, salt, pepper, and the re-hydrated mushrooms plus soaking water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Taste and adjust seasonings.

Add the bok choy and fried potstickers. Increase heat and bring to a boil.

Serve garnished with sesame seeds and the remaining sliced green onions.

 

CAJUN HAMBURGER PATTIES SMOTHERED IN ONION GRAVY

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These days, for me, when given a choice, 90% of the time I prefer a dish featuring lean ground beef over steak. Why this is I have no idea. Except that, ground beef can be flavored easier than steak. And ground beef just smacks of comfort food. And most of you know, I am all about comfort food.

Of course, I would never turn down a rare steak, especially when grilled by our dear friend Jim. But when I think about fixing beef for dinner, it usually involves a package of lean ground beef.

But how to turn a pound of ground beef into a delicious dish? Quite easy, as this recipe will attest. A few simple ingredients. A modicum of time. And a spirit of adventure.

And what do you get for your time and energy preparing this dish? A hearty meal that is delicious and quite inexpensive to produce. And a sure winner that your entire family will enjoy. I mean really! Who doesn’t love gravy? No one I know, that’s for darn sure! And nothing could be easier to prepare than the gravy for this dish. And served over grits – well boy howdy, nothing could be finer! Southern comfort to the max.

I found the bones of this recipe on the themccalumsshamrockpatch.com site. Of course, I changed the original recipe a bit. But the true hero is Heidy, who thunk up this recipe in the first place. Hat off to you Heidy. And thanks, of course!

So, without further ado, I present this amazing comfort food recipe for your gastronomic delight. (You may thank me later!)

As always, peace and love to all.

For the Patties:

1 lb. lean ground beef

¼ c. Panko breadcrumbs

¾ tsp. Cajun seasoning

½ tsp. granulated onion

¼ tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil

Combine the ground beef, Panko breadcrumbs, Cajun seasoning, granulated onion, granulated garlic, seasoned salt, and freshly ground black pepper. Form into 3-4 equal sized patties.  

Heat the olive oil in a large fry pan. Place the patties in the hot oil and fry until the bottom of each patty is dark brown. (You want a nice crust on these babies.) Flip and brown the second side. When browned, remove from pan. Do not remove the dripping from the pan.

For the Gravy:

3 T. pan drippings or unsalted butter

1 yellow or white onion, halved then thinly sliced

2 garlic cloves, finely minced 

3 T. flour

½ tsp. Cajun seasoning

freshly ground black pepper

pinch crushed red pepper flakes

2 c. water

1 T. beef base (I use Better Than Bouillon Beef base)

1 T. Worcestershire sauce 

kosher salt, to taste

If less than 3 tablespoons of drippings left in the pan, add unsalted butter to make up the difference. Add the sliced onion and cook on medium-low heat for about 8 minutes or until the onion is tender. Add the garlic and cook for 1 minute. Add the flour, Cajun seasoning, black pepper, and tiny pinch of crushed red pepper flakes. Allow to cook for a couple of minutes. Then whisk in the water, beef base, and Worcestershire sauce. Whisk until the gravy starts to thicken. Taste and add salt or other seasoning as needed. Add the hamburger patties back to the skillet, reduce heat to the lowest setting, and cook for about 10 minutes. Stir occasionally and flip patties once or twice during this time.

Remove from heat. Serve the hamburger patties and gravy over grits. (See recipe below.) Or, if you prefer, serve the patties and gravy over rice, mashed potatoes, or thick al dente egg noodles.

GRITS

1½ c. milk

1½ c. water

¼ tsp. kosher salt

freshly ground black pepper (just a bit)

¾ c. regular or quick-cooking grits

1 T. butter

Bring milk, water, salt, and pepper to a simmer over medium heat in a covered pan. Slowly whisk in the grits. (Whisking helps to avoid lumps.)

Cook grits covered over medium-low heat, stirring frequently (about 15 minutes for regular grits, 5 minutes for quick-cooking grits).

Remove from heat and stir in butter. Taste and adjust seasoning if necessary.           

  

CREAMY SHRIMP AND BROCCOLI FETTUCCINI (reduced fat)

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I don’t have a sweet tooth. I have a creamy tooth. Or should I say, creamy teeth! If it has a cream sauce, I will eat just about anything. OK, I draw the line at creamed Spam, eel, chitlins, Rocky Mountain oysters, or other ingredients of that ilk. But that’s about it!

But true cream sauces are not good for us. So, I must cheat. I am forced, by my desire to keep us healthy, to achieve that lovely smooth creamy taste and consistency we so admire by substituting highly caloric ingredients with those that are less caloric. Not an easy feat my friends. But definitely one worth pursuing.

Now at first glance, this recipe might scare you because there is still some butter and cheese in the recipe. But if you consider the amount of cream, butter, and cheese in a regular alfredo sauce, you should feel significantly relieved by the substitutions I have made in this recipe. And regardless of the fact that this sauce is basically a fake alfredo sauce, it is still absolutely delicious. That creamy flavor and texture we all adore is still there.   

But, in truth, no cream sauce is ever going to be as healthy as say, a simple tomato-based sauce which has roughly 55 calories, 1 gram of fat, and 280 milligrams of sodium per ½ cup serving. Whereas a true alfredo sauce has about 275 calories, 28 grams of fat, and 145 milligrams of sodium per serving. But there are just some dishes I am unwilling to live without. And a creamy pasta dish like this one is just one of those dishes.

So, if you too love shrimp and broccoli in a creamy sauce with pasta, this is the dish for you. Not too much sauce. Not too much pasta. Just the right amount of everything.

Well, it’s Thursday here on Camano Island. Nothing planned for the day but posting this recipe, researching recipes, and planning what to fix for dinner. Of course, I could do a little housework, but that seems too productive for such a mellow day. So, I think I’ll read a while this afternoon, do some more planning for our September trailer trip, and generally take it easy. With omicron still running amuck, this forced confinement is getting a bit old. But I would still rather be safe than sick. So, I basically stay home as much as possible. And yes, I know, the best laid plans of mice and men often go awry. (You can’t live to my ripe old age and not know first-hand the truth contained in that statement.) But I am willing to stay home if it helps keep me and others from contracting this terrible disease. I just feel blessed to have a home. A place to stay warm, sleep, eat, and stay healthy. My wish is that everyone else was as lucky.

Peace and love to all.

1 T. extra virgin olive oil

2 c. small bite-sized pieces of fresh broccoli (florets and peeled stems)

5 cloves garlic, finely minced

¼ tsp. kosher salt

freshly ground black pepper

tiny pinch crushed red pepper flakes 

1 lb. lg. uncooked shrimp (peeled and deveined)

2 T. dry white wine

1 T. unsalted butter

1 T. flour

1½ c. milk

2 oz. cream cheese 

½ c. freshly grated Parmesan, plus more for passing  

6-oz. fettuccini pasta, cooked al dente (save some of the pasta water)

Heat the olive oil in a large fry pan. Add the broccoli and sauté for 2-3 minutes. (Broccoli should still be crisp.) Add the garlic, salt, pepper, and crushed red pepper flakes. Cook for 1 minute. Remove broccoli mixture from pan and place in a bowl.

In the same frying pan, over medium heat, cook the shrimp until they are pink. Remove from pan and add to the bowl with the broccoli. Pour wine into the pan and cook until just a whisper of liquid remains. Add the tablespoon of butter and the flour. Whisk together and cook for about a minute.  

Gradually whisk in the milk, and cook over low heat, whisking constantly, until sauce is very slightly thickened. Stir in the cream cheese and whisk until the cream cheese is lump free. Stir in the Parmesan. Taste and adjust seasoning.

Add the broccoli and shrimp to the pan. Then gently toss in the al dente pasta until it is well coated with sauce. (Add a bit of pasta water if the sauce is too thick.) 

Serve immediately. Pass additional Parmesan at table.

  

VEGETARIAN LENTIL SOUP

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OK, I know. Most lentil soups are vegetarian. But I felt compelled to make certain, right from the onset, that you knew that this soup contained no meat or meat products. Mainly because most of the main dish recipes I post contain meat as the primary protein. But not this recipe. Lentils are the protein star of this show. And in fact, according bbcgoodfood.com “Lentils are a rich source of protein making them a great alternative to meat or fish. As much as a third of the calories from lentils comes from protein, which makes lentils the third highest in protein, by weight, of any legume or nut”. 

In addition to the lentils being super good for us, all the veggie action happening in this soup makes it a very healthy, high fiber choice to serve for lunch or dinner. Plus, it tastes really, really good. Of course, I can never leave well enough alone. I had to bake some cornbread to go with the soup. But the cornbread – Classic Buttermilk Cornbread (recipe to be posted in the near future) contains no added sugar. So, at least I get points for serving my new recipe for cornbread in place of some of our other favorites containing sugar. (Mr. C. and I both loved the cornbread. Plus, it was darned easy to build. As was the soup BTW.)  

So, if you too love a great bowl of lentil soup, give my version of a recipe I found on the cookieandkate.com site a try. (Great site BTW.) And, trust me, you will not miss meat in the least when you savor the wonderful flavor and heartiness of this soup. And as far as serving this healthy soup with cornbread, well, life is short my friends. And good food is one of life’s greatest pleasures. So, if I stick to the old aphorism “all things in moderation”, serving a modest sized piece of cornbread along with the soup is well within reason! (My story, and I’m sticking to it!)

Peace and love to all.

¼ c. extra virgin olive oil

1 med. onion, chopped

2 carrots, diced

2 stalks celery, diced

4 garlic cloves, finely minced

2 tsp. ground cumin

2 tsp. curry powder

½ tsp. dried thyme

1 tsp. seasoned salt

pinch crushed red pepper flakes

freshly ground black pepper

1 (14-oz.) can tomatoes (Italian preferably)

6 c. water

2 T. vegetable base (I use Better Than Bouillon Vegetable Base)

1 c. brown or green lentils, rinsed and picked over

2 c. chopped fresh spinach, collard greens, or kale

2 T. fresh lemon juice, or more to taste

crumbled feta cheese, opt.

Heat the olive oil in a large covered Dutch oven or pot over medium heat. Add the onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, cumin, curry powder, thyme, seasoned salt, crushed red pepper flakes, and lots of black pepper. Cook for 1 minute. Add the canned tomatoes, breaking up any large chunks (if any), and cook for a few more minutes. Stir in the water and vegetable base.

Bring to a boil, cover the pot, and reduce the heat to maintain a gentle simmer. Simmer for about 30 minutes. Add the lentils, and cook for 30 to 40 minutes, or until the lentils are tender but still hold their shape.

Add the chopped greens and cook for about a minute. Remove from heat and stir in the lemon juice. Taste and adjust seasoning, including more curry powder if you are a true curry lover.  

Great topped with a bit of crumbled feta.

     

CREAMY LEFTOVER TURKEY AND WILD RICE SOUP

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OK, I don’t know about your household, but in this house my husband pays attention to what is in our freezer. Now I know that sounds strange, so allow me to elaborate.

We have a two-story house. The bottom level includes a two-car garage (including a second refrigerator/freezer combination), a work room, a storage room, a utility room (where the freezer lives), a big closet under the stairs, and a wine cellar. And most of the time, Mr. C. is the one who visits the basement on a regular basis. So, while he is downstairs doing “whatever”, I often ask him to bring up items from the freezer. And since we only have a stand-alone refrigerator in the kitchen, his visitations to our freezer is almost a daily occurrence. Therefore, Mr. C. knows what’s in our freezer much better than I. (We do have a stand-alone ice maker in our pantry adjacent to the kitchen, because, well, doing without a ready source for ice cubes would be inconceivable.)

So, yesterday morning, I mentioned that I had no idea what I was going to prepare for dinner. He hastily reminded me that there was one lone package of leftover turkey that probably should be used in the very near future. I had already been thinking of some kind of soup to serve for dinner, so I very sweetly asked him if he would retrieve the leftover turkey the next time he found a need to visit the basement. 

But I wasn’t quite in the mood for my regular standby Turkey Noodle Soup. (But I assure you, it is also a delicious way to use leftover turkey.) I was simply in the mood for something creamy. (When am I not in the mood for something creamy?) Anyway, I found this recipe (with a few adaptations by yours truly) on thefoodcharlatan.com site. And I must say, this is one of the best soups I have ever tasted. Absolutely delicious. And no, I am not going to wait to make this soup again until I have leftover turkey. I may actually buy a turkey breast next time I go to the grocery store just so that I have turkey meat available when I want to have this soup again for dinner. Like next week. It is just that good!

So, I hope you give this soup a try. It’s easy to prepare, includes every day ingredients, and is relatively inexpensive to produce. What more could you ask?

Peace and love and hot soup to all.

8 c. chicken broth, divided

½ c. wild rice*

pinch kosher salt

5 T. unsalted butter, room temperature, divided

1 lg. onion, chopped

1½ c. chopped celery (including leaves)

2 c. shredded carrot

3 garlic cloves, finely minced

1 tsp. seasoned salt

freshly ground black pepper

1 tsp. dried poultry seasoning

1 tsp. dried thyme

1 bay leaf

2-4 c. chopped leftover cooked turkey (a mixture of dark and white meat if possible)

3 T. unbleached all-purpose flour

¾ c. heavy cream, half & half, or even whole milk

2 T. fresh lemon juice

1 T. chopped fresh parsley, plus more for garnish

1½ tsp. finely chopped fresh sage

½ tsp. finely chopped fresh rosemary

In a small, covered saucepan, bring 2 cups of the chicken stock to a boil. Stir in the wild rice and pinch of salt. Reduce heat to low, cover the pan, and simmer for 55-60 minutes or until the rice is tender. Remove from heat and set aside.

Meanwhile, in a large stock pot, melt 2 tablespoons of the butter over medium heat. Add the onion and celery. Cook until the onion is translucent. Add the shredded carrot and garlic; cook for 1 minute. Then add the seasoned salt, black pepper, poultry seasoning, dried thyme, bay leaf, and remaining 6 cups of chicken stock.

Bring to a boil, reduce heat, and simmer for 30 minutes or until the shredded carrot is tender.

Add the turkey and cooked rice. Bring to a boil. While the soup comes to a boil, mush the remaining 3 tablespoons of butter together with the flour. Gradually stir the semi-Beurre manié** into the soup.

When the soup thickens a bit, add the heavy cream, lemon juice, parsley, sage, and rosemary. Bring back to a boil, remove from heat, taste, adjust seasoning, and discard the bay leaf.

Serve garnished with chopped parsley or herb(s) of choice.  

*Despite its name, wild rice is not rice at all. It is the seed of an aquatic grass like rice, but it is not directly related. Wild rice grows naturally in shallow freshwater marshes and along the shores of streams and lakes.  It is only referred to as “rice” because it looks and cooks like real rice. Wild Rice is rich in antioxidants and is considered a healthy option to white rice. The low calorie and high nutrient contents make wild rice a nutrient-dense food. It’s a very impressive source of minerals and a great plant-based protein source.  

**I call it semi-Beurre manié, because true Beurre manié is equal parts butter and flour. And for those who are unfamiliar with the term, Beurre manié (French “kneaded butter”) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter, resulting in no nasty little flour lumps in your perfectly prepared soup or sauce. And as far as the butter part? Well, everything tastes better with a bit of butter.