Category Archives: SOUP, STEW, AND CHOWDER RECIPES

ITALIAN SAUSAGE, VEGGIES, AND CANNELLINI BEAN STEW

Leave a reply

OK, I know. It’s August and this is my third post in a row (2 soups*) and now a recipe for stew*. And for many of you, this might bring into question my ability to understand how to take advantage of seasonal fruits and vegetables. But rest assured, I really do know that this is the time of year to buy ripe peaches, corn on the cob, fresh berries, etc. etc. But for this recipe for stew, there were extenuating circumstances. Or, should I say, the back story.

For my 81st birthday, our dear friends Jim and Margo gave me a beautiful new knife. And not just any kind of knife, but a professional series MTH-80 MAC Chef’s 8”-Dimpled, Subzero – made in Japan. They also gifted me with a Zwilling knife sharpener so I could keep my new treasure sharp.

Now I have been cutting up veggies, meat, cheese, bread, etc. for 61 years. And apparently, I have been holding my knives incorrectly all that time. So, yesterday, Jim and Margo came prepared with groceries (meat and various veggies) for me to learn how to use my new knife correctly. It took a few times to pick up the knife the correct way and let it do the hard work for me before it became instinctive.

To hold any knife properly, your thumb should be by the top edge of the knife blade right next to the handle, the finger next to your thumb should rest behind your thumb, while your other three fingers are wrapped around the handle. It feels awkward at first. But it makes all the difference in letting the knife do the hard work.

So, after cutting up several veggies, I had not only a wonderful new kitchen tool, but I also now had a mound of cut fresh veggies.

I knew we would be using the cut veggies to prepare some kind of main dish for dinner, but I had no idea what Jim had in mind. I had already prepared appetizers (Tapenade, Marinated Goat Cheese, and Guacamole), Garlic Bread from Scratch, and Easy Peach and Blueberry Crisp (recipe to be posted soon) served with vanilla ice cream for dessert. But the main dish that would contain the newly cut veggies had yet to be determined. But together, we decided a savory stew would fit the rest of the meal perfectly.

So, the result of our combined efforts is the recipe you find below.  

Well, that’s it for today. But before I let you go, I want to once again thank Margo and Jim for not only giving me such a nice knife but also for our years of friendship. For Jim to take the time to show me how to use the knife correctly made this gift even more special.

May you too have friends that go that extra mile for you. And may you be that family member or friend who makes someone else’s day better by giving of your time and expertise.

And as always, peace and love to all.    

1 T. extra virgin olive oil, opt.

1 – 1½ lb. bulk sweet Italian sausage

½ lg. white or yellow onion, diced

1 c. diced celery, leaves included

2 med. carrots, diced

3 garlic cloves, finely minced

⅓ c. dry white wine

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

2 cans cannellini beans (Cento brand is best)

1 tsp. fennel seeds, partially ground

1 T. dried thyme leaves

1 T. dried oregano

2 bay leaves

1 tsp. kosher salt (I use Morton’s kosher salt)

freshly ground black pepper

2 c. diced zucchini or yellow squash (or combination)

2 c. roughly chopped fresh spinach or kale

If using, heat the olive oil in a large, covered Dutch oven or pan. Add the Italian sausage and break it up as it browns (Maillard reaction. Look it up!). (I use oil when the sausage is quite lean. If there is a lot of fat, I fry the meat as is. No oil needed.)

After the meat has browned, take half out of the pan and place it in a bowl. Set aside.

Add the onion, celery, and carrots and sauté until they are beginning to soften. Add the garlic and cook for one minute.

Pour in the dry white wine and cook until the liquid has evaporated.

Add canned tomatoes and cannellini beans. Break the tomatoes up if they are whole or in large chunks.) Rinse each can with a bit of water and add the water to the pot.

Stir in the ground fennel seeds, thyme, oregano, bay leaves, salt, and pepper.

Bring the mixture to a boil, reduce heat, cover, and let simmer for about 45 minutes, stirring periodically.

Just before serving, remove and discard the bay leaves, add the remaining cooked meat, squash, and spinach. Taste and adjust seasoning.

Cook for 3-4 minutes, then serve the stew piping hot.

Great with garlic bread on the side.

*The key difference between soup and stew lies in the proportion of liquid to solids and the cooking method. Stews typically have a higher proportion of solid ingredients (like meat and vegetables) to liquid, with the liquid often thickened to a gravy-like consistency. Soups, on the other hand, tend to have a greater amount of broth or liquid and can often be served cold. Soups can also be used as a first course, while stews are usually considered the main dish.

CREAMY ITALIAN SAUSAGE AND CHEESE TORTELLINI SOUP  

Leave a reply

Yesterday I posted a soup recipe (Savory Cream of Portabella Mushroom Soup) and in the preface, I defended my right to serve soup year-round. In retrospect, I should have stated more adamantly why soup is perfect any time of year. First of all, it’s so versatile and adaptable. In the winter when served piping hot, soup provides both warmth and comfort. In the summer, it can be very refreshing when served cold. (Not that I would recommend serving this soup chilled. That would just be wrong on so many levels.) But my Tomato Soup with Lemon Cream, Cold Tomato Basil Soup, Cold Tomatillo and Avocado Soup, or yesterday’s Savory Cream of Portabella Mushroom Soup would be perfect for a scorching evening repast.

So, why did I decide to make this soup last evening? Well, for several reasons. The soup was easy to prepare. I had all the ingredients. And I was still feeling the effects of sitting on the world’s most uncomfortable chairs while listening to live jazz at the Anacortes Arts Festival. Even though theoretically I don’t have a bad back, those damn chairs did me in! So, an easy to build dinner was just what the doctor ordered.

And boy oh boy the soup was soooo delicious. I found the recipe on the pinchofyum.com site but made a couple of minor changes along the way.

So, if you too need a new soup recipe, I definitely recommend you give this soup a try. It is simply a perfect mix of ingredients.

Well, that’s it for today. I’m going to read for a while. Then hang the picture I bought at the Arts festival and generally putter my day away until it’s time to gussy up a bit for Mr. C’s gig at the Rockfish Grill in Anacortes with Joan Penney. I am such a lucky lady.

Peace and love to all.    

2 tsp. extra virgin olive oil

1 lb. ground mild/sweet Italian sausage

¾ c. diced yellow onion

1 celery stalk, diced

1 lg. carrot, diced

2 garlic cloves, minced

¼ c. unbleached all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

½ tsp. Italian seasoning

½ tsp. fennel seed, crushed

tiny pinch crushed red pepper flakes, opt.

2-3 T. tomato paste

¼ c. dry white wine

3 c. water

1 T. chicken bouillon

7-10 oz. cheese tortellini

1 c. whole milk

2 c. roughly chopped fresh spinach

freshly grated Parmigiano-Reggiano  

Heat the olive oil in a large, heavy stockpot. Add the sausage and cook until nicely browned, breaking up the sausage into small pieces. Remove half of the sausage and set aside.

Add the onion, celery, and carrot. Sauté for a few minutes until the veggies are soft.

Add the garlic and cook for 1 minute.

Stir in the flour and let cook for about a minute. Then add the salt, pepper, Italian seasoning, fennel seed, crushed red pepper flakes, tomato paste, and dry white wine. Cook for a couple of minutes, stirring all the while.

Gradually add the water and bouillon and bring the soup to a simmer, reduce the heat, and let burble for about 15 minutes.

Add the milk and bring to a low simmer. Add the remaining cooked sausage, tortellini, and spinach. Cook until the tortellini are al dente.

Pass the grated Parmigiano-Reggiano at table. (Garlic bread too!)

SAVORY CREAM OF PORTABELLA MUSHROOM SOUP

Leave a reply

Not exciting to look at but wait till you taste this soup. Heaven in a bowl.

OK, you should all know by now (if you know me at all) that I love soup. So, I serve soup year-round. It doesn’t matter to me if it’s hot outside, or if it’s snowing up a blizzard. I’m going to build a batch of soup and if you happen to be around, that’s what you’re going to get too. Luckily Mr. C. loves soup as much as I do. But even if he didn’t, tough noogies! (It’s really just all about me. Right?) (Not!) Anyway, not only is soup delicious, usually easy to prepare, often healthy, and a ONE POT WONDER; it is undeniably comfort food to the max. Add a biscuit, garlic bread, maybe a salad if you are feeling energetic, and you, as the cook, are home free.

So, now that I’ve provided, ad nauseum, my justification for serving soup in August, I can tell you more about this very simple to prepare, vegetarian soup.

It’s fantastically delicious. I mean, over the top good. I found the recipe on food.com but made several changes that resulted in the final product being less caloric, used celery rather than 2 leeks, added a garlic clove, did not add sugar, used veggie stock rather than chicken stock which made the soup vegetarian, and less dried thyme than originally written.

So, if you too happen to bring home a four pack of portabella mushrooms from Costco like I did recently, then do not wait for cold weather to make this soup. Make it immediately and serve it as a first course or the main dish. It is going to rock your world.

Well, that’s it for now. I am way behind posting recipes because I had other things to occupy my time that took precedence. Like attending concerts at the “jazz” stage at the Anacortes Arts Festival this past Friday, Saturday, and Sunday. Mr. C. was in two bands on Friday, one on Saturday, and one on Sunday. So, of course I had to be there to listen to and enjoy the music with friends. Then of course I had to go check out all the booths to make sure I didn’t miss any piece of art that really belonged in our home. (I can be quite diligent when necessary.)

Anyway, it was a wonderful weekend. Listening to live music is always such a treat. Being with good friends while doing so is like frosting on a cake. Sweet! And we truly do have the best friends any couple could ask for. We are well and truly blessed.

May you too have live music in your life and great friends to share it with.

Peace and love to all.    

4 T. (½ stick) unsalted butter

1 lg. onion, chopped

¾ c. chopped celery (plus leaves)

1 lg. garlic clove, roughly chopped

4 portabella mushrooms, dark gills removed and cut into small pieces 

3 T. unbleached all-purpose flour  

½ tsp. dried thyme leaves  

1 bay leaf

4 c. veggie broth

½ tsp. kosher salt

freshly ground black pepper

½ c. whole milk

½ c. heavy cream (or more whole milk)

¼ c. dry sherry

2 T. chopped fresh parsley

croutons, opt. (see my recipe for homemade croutons below)

Heat the butter in a large pot over medium-low heat. Add the onion and celery and sauté until the onion and celery are tender. Add the garlic and cook for 1 minute. Add the mushrooms, and cook for about 10 minutes longer, covered, stirring occasionally.

Stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, and pepper.

Simmer, partially covered, for about 10 minutes. Remove from heat and cool the soup slightly.

Remove the bay leaf and puree the soup using an immersion blender or food processor.

Return the pureed soup to the pan and add the whole milk, heavy cream, and sherry.

Cook over low heat until just heated through, but do not boil.

Taste and adjust seasonings, if necessary, and serve warm or cold garnished with parsley. Offer croutons at table.

EASY BAKED GARLIC CROUTONS

3 T. extra virgin olive oil 

¼ tsp. seasoned salt

¼ tsp. granulated garlic

freshly ground black pepper

about 6 c. cubed crusty bread (crusts and all)

Line a rimmed baking sheet with parchment paper. Pre-heat your oven to 400-degrees.

Whisk the olive oil, seasoned salt, granulated garlic, and black pepper together in a mixing bowl.

Add the cubed bread and gently toss until each cube of bread is coated with oil.

Place the coated bread on the prepared baking sheet.  

Bake, tossing every 5 minutes, for about 10 to 12 minutes, or until the croutons are turning golden brown but still offer a bit of chew in the center. 

Remove the croutons from the oven and allow them to cool on the pan. Once cool, taste and season with additional salt and pepper, if desired.

Store in an airtight container at room temperature.  

TACO SOUP

Leave a reply

OK, this soup is a lot like chili, but not quite.

I made this soup the other evening because I had made taco salad a couple night’s before and had leftover taco seasoned meat in the fridge. So, not wanting to serve taco salad again I decided to try my hand at using the meat in soup form. So, onto the computer I went and found this recipe on the cookingclassy.com site. (A great site BTW.) I made a couple small changes, but this wonderful recipe is thanks to Jaclyn, the creator of this terrific food blog.

Now, I realize it’s summer and serving soup for dinner may not be at the top of your meal plan. But the time of year has never stopped me from serving soup any old time my heart desires. And when it’s as easy to prepare as this soup, all I can say is – bring it on! Especially since Mr. C. and I still had colds and were not functioning on all 4 cylinders. (And yes, most modern cars still have cylinders, despite the rise of electric vehicles. While electric cars don’t use cylinders, the vast majority of internal combustion engines still rely on them for power.) Anyway, not feeling up to par, the time it took to make this soup was thankfully equal to the amount of energy I had to get some kind of dinner on the table.

So, if you too need a recipe for a quick and easy, one dish meal that everyone in your family is bound to love, give this recipe a try.

Well, that’s it for today. But before I leave you to your own devices, let me tell you about the book I just finished. The Dry, written by Jane Harper. Actually, it was my second time reading the book, mainly because I enjoyed Jane’s writing style so much the first time through. Much more interesting and realistic characters than found in many murder mysteries. And a wonderfully original plot. I heartily recommend you give this book a read.

Now, if only I could say the same about reading the Seattle Times. I am so very tired of reading about the cruel, nasty, bigoted, stupid, and ridiculous idiots that are pretending to lead our country to be “great again”. So, do I prefer to read fiction? You bet I do. At this point, reality is scarier than any words jumping out at me from a book.

Peace and love to all.

1 tsp. extra virgin olive oil

½ lb. lean ground beef (or left over taco meat)

½ c. chopped onion

1 clove garlic, minced

1 (14.5 oz.) can diced or crushed tomatoes  

1 c. beef broth

1 T. tomato paste

½ c. water

1 (4 oz.) can chopped green chiles (I use Hatch mild)

2 tsp. chili powder

½ tsp. ground cumin

1 tsp. paprika

¼ tsp. dried oregano

freshly ground black pepper

1 c. frozen or canned corn

1 (14.5 oz. or 19 oz.) can black beans, drained and rinsed

2 tsp. fresh lime juice, opt.

kosher salt, if needed  

Heat the olive oil in a large, covered pan. Add the ground beef or already cooked seasoned taco meat along with the chopped onion, crumbling and stirring occasionally until browned. Add the garlic and sauté for 1 minute.

Stir in tomatoes, beef broth, tomato paste, water, green chilies, chili powder, cumin, paprika, oregano, and black pepper. Cover pot, and simmer for 30 minutes, stirring occasionally.

Add the corn and black beans and cook until heated through. Add additional water to thin soup if desired. Stir in lime juice and taste. Adjust seasoning as necessary.

Serve hot with desired toppings.

Optional Toppings:

Grated sharp cheddar cheese, sour cream, chopped green or red onions, diced avocados, and corn tortilla chips.

SIMPLE EGG DROP SOUP (take 3)  

Leave a reply

OK, I know, I already have 2 recipes for this simple to prepare soup on this site – Egg Drop Soup and Egg Drop Soup – 2. But both recipes included fresh ginger. And although I usually have fresh ginger on hand (emphasis on the “fresh”), mine was partially covered in blue fuzz. So, I thought maybe I just better donate this fuzzy rhizome to the yard waste Gods. (Always better to be safe rather than sorry!) So, using both of my existing recipes as the inspiration for this new version, I came up with a soup that was quick and easy to build, and very delicious. No ginger, less soy sauce, and both green onions and fresh chives. (My chives, growing in their very own half wine barrel on the west side of our house, were coming up faster than I could use them anyway. So, why not put them to good use. BTW, having an abundance of fresh chives is definitely a nice problem to have!) Anyway, like I said, the soup turned out to be a winner.

So, if you ever find yourself wanting to serve a delicious soup that takes no time at all to prepare, this is the recipe for you. And as a first course soup it would be absolutely perfect regardless of whatever dishes were yet to come.

Well, that’s it for today. Yesterday I finished making the dough for 5 kinds of cookies for an upcoming celebration of life for our dear friend Ken Wilson. And at this point, the dough is happily residing in the fridge waiting for me to bake it off in the next couple of days.

Being the kind of person who volunteers her services before remembering that her mind and body are no longer in sync (my mind still thinks I’m young, while my body cries out – the hell you are!), I am still a bit tired this morning. But for Ken, my cooking buddy, and all our friends who will be at the celebration, the time and effort to make homemade cookies were an act of love. Plus, making the dough ahead only makes sense.

I have found over the years that dough allowed a bit of time to chill out before being thrown in the oven, always results in a better cookie. (Chilling cookie dough before baking helps control spread, enhances flavor, and firms up the dough for easier handling. The cold temperature solidifies the fats, preventing rapid expansion and resulting in thicker, chewier cookies. Chilling also allows the flour to fully hydrate and the sugar to absorb moisture, contributing to a richer, more complex flavor.) And preparing all the different kinds of dough, one after another, means a lot less fetching and carrying and cleanup. For example, like yesterday when I was made the dough for 5 different cookies, I used the same measuring cups over and over for the dry ingredients. This saved me washing the same measuring cup 5 times. (Once is enough, thank you very much!)

So, tired as I still am, I am so glad I can still contribute. We need to gather and celebrate with each other. More than ever, we need to demonstrate humanity. Especially in the tumultuous times we are living through right now. Who would have imagined that our democracy could be in such a perilous position. How so many are being adversely affected by a few uncaring individuals. It simply hurts my heart. As I’m sure it does yours. But staying connected with others through positive experiences, even if it is a celebration of life, reminds us that life is precious, our time on earth if brief, and that we, as individuals, can make a difference. Stay strong.

And as always, peace and love to all.

4 c. (1 quart) chicken broth

1 tsp. soy sauce, or more to taste

1 tsp. toasted sesame oil

¼ tsp. white pepper  

¼ tsp. kosher salt, or more to taste

4 T. chopped green onions and/or fresh chives, divided

2 T. water

4 tsp. cornstarch  

4 lg. eggs, beaten

Combine chicken broth, soy sauce, sesame oil, white pepper, kosher salt, and 2 tablespoons of the chopped green onions (or chives) in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.

Whisk water and cornstarch together in a small bowl until cornstarch is dissolved; pour into the simmering broth and let burble for a couple of minutes.

Slowly drizzle the beaten eggs into the broth. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces. Taste and adjust seasoning.    

Serve hot, garnished with remaining green onions or fresh chives.

And yes, this recipe can be doubled or tripled with no adverse consequences.

CREAMY LEFTOVER TACO MEAT AND VEGGIE SOUP

Leave a reply

For all of you out there who are also definitely into your golden years, like team Carr, you probably can’t eat as much as you could when you were younger. And like us, when you were younger you were undoubtedly a lot more physically active, and those extra calories were required to keep your body fit. But boy, howdy how things change as you pack on a few more years. So, whenever I fix tacos or taco salad for dinner, I invariably have leftover taco meat. Then comes the conundrum. What the heck am I going to do with the leftover taco seasoned ground beef? Of course I could always freeze it. But I have mastered the skill of completely losing sight of what is in my freezer. (Another joyful aspect of aging, I might add.) And because I never think ahead enough to split that lovely 1 pound of lean ground beef into half pound packages when I get back from the store, I am stuck with the whole pound.

So recently, with leftover taco meat staring at me every time I opened the fridge, I decided to make soup. (Always my first thought when faced with leftovers I might add.)

So, then, why not a soup that starts with mirepoix. (Mirepoix being a French cooking technique that uses a combination of diced onion, carrot, and celery, (in a 2:1:1 ratio) as a flavor base for soups, sauces, stocks, and other dishes.) (Actually, I start at least 90% of the soups I make with a mirepoix.)

Then it was a bit of research to see how other cooks solved the problem of leftover taco meat, and this is what I came up with. And we very much enjoyed this warm savory soup with all the trimmings.

So, if you ever have leftover taco meat, be it beef, chicken, or pork, give this recipe a try. Easy to make and perfect for an early Spring meal complete with high wind and driving rain.

Well, that’s it for now. My Spring allergies are in full bloom, so all I really want to do is sit in my comfy chair, with my feet up, and read. And speaking of books, if you have never read the series featuring Maisey Dobbs written by Jacqueline Winspear, I suggest you do so at your earliest convenience. This is my second time through the series, and I am enjoying the stories just as much as the first time. For me reading is my way of staying sane. With all the crazy things happening right now to our country, if I didn’t have a way to tear my thoughts away from the news, I could easily become the Henny Penny of Camano Island. The sky is falling! The sky is falling! Instead of thinking critically and verifying information before jumping to conclusions or spreading panic based on incomplete information. Sometimes, for me, it just takes reading a book or fixing a meal to steer me away from fixating on all the hatred and lack of empathy currently on display. We all need a way to escape the drama. Not that we should bury our heads and ignore what’s happening but learn how to turn it off so that we can still enjoy all the things that are precious to us. Like our family, friends, all the new buds on the trees, daffodils coming up everywhere, good music, fine food, etc. etc.

So, on that happy note, peace and love to all.

1 tsp. extra virgin olive oil

1 c. diced white onion

½ c. finely diced carrot

½ c. finely diced celery

2 garlic cloves, finely minced

2½ c. beef broth

1 c. salsa

1 c. corn

1 can beans, drained and rinsed

tiny pinch powdered jalapeño, opt.

leftover taco meat (any amount)

taco seasoning, if needed

½ pkg. cream cheese, room temp.

Heat the olive oil in a medium sized covered pan. Add the onion, carrot, and celery and cook until the veggies are beginning to soften. Add the garlic and cook for 1 minute.

Add the beef broth, salsa, corn, beans, powdered jalapeño, and leftover taco meat. Bring to a boil, reduce heat, cover and cook for 30 minutes or until the veggies are tender.

Taste and add additional taco seasoning if required.

Cut the cream cheese into small pieces and add to the soup. Stir until it is completely dissolved. Taste again and adjust seasoning.

This soup is great served with grated sharp cheddar cheese, sour cream, sliced green onions, chunks of avocado, and tortilla chips.  

HOT AND SOUR SOUP WITH PAN-FRIED TOFU

Leave a reply

(See picture under Hot and Sour Soup)

It all started with Pan-Fried Tofu. (See recipe and picture below.) And let me just state right from the beginning, I absolutely love tofu. And lest you know nothing of this ancient Asian unfermented soy product, allow me to set you wise!   

In general, tofu provides a substantial serving of protein with fewer calories than red meat sources. Unlike meat-based protein sources, tofu is cholesterol-free, low in saturated fat, and contains all the essential amino acids a body requires. Not only rich in protein, but tofu also contains calcium, manganese, copper, and selenium, though the precise amount of nutrients, vitamins, and minerals found in a given amount of tofu will vary by the brand and firmness you select. Tofu is also relatively low in calories compared to other protein sources. And while it’s higher in fat than some other foods, most of that fat is the heart-healthy polyunsaturated type.

According to the historytimelines.co web site, “Tofu is believed to have originated in China around 2000 BCE. Legend has it that tofu was discovered by a Chinese cook who accidentally curdled soy milk when adding nigari seaweed. This resulted in the creation of tofu, which quickly became a popular protein source in Chinese cuisine.

Tofu made its way to Japan in the 8th century, where it became a staple in Japanese cuisine. Buddhist monks played a significant role in popularizing tofu in Japan, as it was a valuable source of protein in their vegetarian diets. Tofu gained popularity in the Western world during the health food movement of the 1960s. As people became more health-conscious and interested in plant-based diets, tofu became a popular meat substitute. Today, tofu is widely available in supermarkets and is enjoyed by people all over the world.”

All of this just to introduce you to one of my favorite ways to enjoy tofu. And although I already have a recipe for Hot and Sour Soup on this site, I decided to modify my original recipe to include my new recipe for Pan-Fried Tofu. So, take your pick. Recipe 1 from January 28, 2013, or this one. Both are delicious. Especially if you like hot and sour soup. Duh! Which, as it happens, is one of my favorite Asian inspired soups.

So, I’m not going to bore you any more with my deepest and dearest thoughts regarding soup. I’m simply going to leave you to get on with your life.

But before I go, I must once again shout praises to one of my favorite authors – P. G. Wodehouse. He unfortunately can no longer hear me, or anyone else for that matter, but the shouts must still be sent.  

If it is your misfortune to never have read any of his books, you are in for a treat. One of my favorites, if you need a place to start, is entitled Leave it to Psmith.

If there is anything we need more than a light-hearted read right now, I can’t begin to think what that might be. Because it sure isn’t coming from newspapers or what is being posted on Facebook. (Including what I myself post!) So, take your mind off what is happening to our world right now, and dive into a book. And if you want silly, witty, and light-hearted, Mr. Wodehouse was the maestro. His was a distinctive writing style, that blended sparkling humor with a quintessentially British touch. His characters were so endearing you simply wanted to invite them to dinner.  

So, may each of you be like P.G. Be that person who makes those around you happier by every word you speak or write.

Peace and love to all.

5-6 dried shitake mushrooms

boiling water

½ block firm or extra-firm tofu

4-5 T. Tamari or soy sauce, divided

3 T. + 2 tsp. cornstarch, divided

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil

5 c. chicken stock

2 T. dry sherry

6 green onions, chopped, divided

1 T. finely minced fresh ginger

1 T. toasted sesame oil, plus more to drizzle on soup just before serving

1 lean boneless pork chop or one boneless skinless chicken breast, cut into very small pieces

4 button mushrooms, cut into small pieces

1 sm. can bamboo shoots, drained and sliced

¼ to ⅓ c. white wine vinegar (start with ¼ cup)

1 egg, lightly beaten

In a small mixing bowl, cover dried shitake mushrooms with boiling water; set aside.

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes. In a small bowl, gently stir tofu and 2 tablespoons of the Tamari together. Set aside.

In another bowl, whisk 2 tablespoons of the cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan-fry each side for a few more minutes or until browned all over. Remove pan from heat. Set aside.

Pour chicken stock into a medium sized soup pot. Add sherry, about 3/4th of the chopped green onion, ginger, and toasted sesame oil. Bring to a boil, reduce heat and simmer for 20 minutes.

During the time the broth is simmering, mix the cut-up pork or chicken and 2 teaspoons of cornstarch together. Set aside.

After the broth has simmered for 20 minutes, drain the shitake mushrooms, cut them into small pieces discarding any tough bits and the residual water, and add to the broth. Add the pork or chicken pieces, separating the pieces as you drop them into the soup. (The cornstarch will make the meat pieces stick together, so separating them is essential.)

Add sliced button mushrooms, bamboo shoots, and the remaining 2-3 tablespoons of Tamari or soy sauce. Start with the smaller amount of Tamari. Bring broth back to boil, reduce heat and simmer for an additional 3 minutes or until the meat is cooked.

Add fried tofu, a bit more ground black pepper, and vinegar. (Again, start with smaller amount of vinegar and add to taste.)

Add a small amount of water to the remaining 1 tablespoon corn starch and add to the soup. Simmer for about 2 minutes or until broth is slightly thickened.

Drizzle egg in hot soup but do not stir.

Just before serving, taste and adjust seasoning. Ladle into soup bowls. Garnish with the remaining green onion and a drizzle of sesame oil. Serve immediately.

PAN-FRIED TOFU

½ pkg. firm tofu, cut into ¾ -inch cubes

2 T. Tamari or soy sauce

2 T. cornstarch

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil, or more if needed

1 green onion, finely chopped, garnish

1 tsp. sesame seeds, garnish

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes.

In a small bowl, gently stir tofu and Tamari together. Set aside.

In another bowl, whisk cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan fry each side for a few more minutes or until browned all over. Add any of the remaining Tamari.

Garnish with green onion and sesame seeds. Serve immediately.   

CANNELLINI BEAN, SMOKED HAM HOCK, AND NAPA CABBAGE SOUP

Leave a reply

Believe it or not, I haven’t posted a recipe for soup for about 3 weeks.  Now, that has got to be a first, at least for February, which in my estimation should actually be renamed Soupuary! I mean really, if Donald is bent on renaming mountains and bodies of water, why not let Donnie rename some of the months of the year too. Here are my suggestions. And remember, you read it here first!

January – Attackuary in honor of January 6th, 2021, and all the “patriots” who were recently pardoned who were only doing their civic duty by answering the call to action demanding an end to the “big steal”.  

February – as stated above

March – MarchICE in honor of all the great “ICE” men and women.

BTW: U.S. Immigration and Customs Enforcement (ICE) was formed to protect the United States by enforcing immigration laws and investigating crimes. ICE’s mission was to safeguard national security and public safety. However, the mission statement has changed. Past administrations have stated that ICE would mainly focus on criminals. But a key issue to watch is how the term “criminal” is now defined. White House spokeswoman Karoline Leavitt said this week that the administration sees all undocumented immigrants as “criminals”.

April – Apereal for all the fine men and women who respect the ideal that only white people have the intelligence and moxy to make America (uh-MER-uh-kuh) great again.

May – This month name will remain the same. But now defined as (May everyone who has ever questioned the wisdom and foresight of the new administration be smitten with the bird flu that originated in Biden’s basement!)

June – Junior in honor of Donald Jr. And what a great guy he turned out to be! Donald Trump Jr has described his father as “an artist with real estate”. And made the case for the Trump Organization and for his dad, that he was a “genius”. Of course, a month should be named after him! It’s getting harder and harder to get someone to lick your boots!  

July – Julep instead of suggesting, “let them eat cake” as Marie Antoinette is attributed with responding when being told that her subjects had no bread, it would be more appropriate for the current administration to say instead – let them drink Juleps! Since like Marie, our current leader appears to be as oblivious to the poverty rate in our country, especially in some of our southern states, as she was. So, you’ all – drink up. There isn’t anything a good Julep can’t fix! (Except of course, pay the rent or put food on the table for your kids. But then, no problem, the kidlets will get food at school. Oops, no. Sorry, not anymore! Free lunches for children – cancelled!)  

August – Donald will leave the name of this month unchanged. Because the meaning of “august” is respected and impressive. But now in the dictionary there will be a new synonym – worthy of being honored; entitled to honor and respect. adjective. of or befitting a lord. “of august lineage” synonyms: grand, lordly, Donald T.

September – Collapse since September is often referred to as fall, and the collapse or fall of democracy is the end goal of the present administration, it only makes sense to change the name to fit the reality!

October – Harvest a new name for this 10th month of the year to entice all of our hard living, employment hesitant, gun toting, cigarette smoking, high school dropouts, preferably with a felony count or two, a chance to be the very best farm workers ever. Because of course they have only been holding back from taking these jobs out of a sense of charity. But now, they will all be just excited as hell to take the place of undocumented workers and show them how a real true American man performs a job. Yeah team!

November – Thanks A big “thanks” to celebrate all the faithful people who voted for the present administration without using their brain. And we, the current leaders, are especially grateful to those of you who are well educated. Because if we can fool you, then the sky’s the limit. (Unless it’s sky owned by Elon!) So, forget what we promised during the presidential campaign. Forget that we plan to destroy democracy in the name of God. And guys, forget how we are diminishing the rights of your wife, daughter, mother, sister. How, by our actions, we are informing everyone of color, different religious beliefs, LGBT, etc. that we are the master race. Heil Elon! So, again, thanks for your unfounded and unequivocal support. You’ve made us what we are today.   

December – Christ because every American must now profess to being a Christian. To tack up the 10 Commandments in every school room. And as Christians always supporting real inclusion and the importance of love, compassion, and helping others through our actions and words. And as Christians, showing love to our neighbors as ourselves. Or as Christians, welcoming all people into our churches, regardless of their background, beliefs, or differences. But really, surely Christ didn’t mean everyone! What Christ probably meant, was that as good Christians, we were allowed to pick and choose the commandments that meet our needs and beliefs. And to learn to love green Jello and tuna casserole.

Well, that pretty much sums up the whole year at a glance. And before you think I might be anti-Christian, let me be perfectly clear. I was raised in a Christian home. Although I don’t go to church any longer, I believe in being the best person I know how to be. And the real Christians I know, and love, are kind, compassionate, loving, and caring people. And yes, there is a difference between people who love the Lord, and those who give Christianity lip service. They may be fooling themselves, but they are not fooling me. Christ was not discriminatory. He loved everyone equally. And if any of what I have written, makes you mad. Good. Frequent another site.     

And I know, Soupuary will never fly. Not political enough! But I don’t give a flying fig! I like it.

And I suppose before I let you go, I should say something about this soup. It’s easy to make, reasonably inexpensive, and mighty darn tasty. Enough said!

Peace and love to all.  

2 T. extra virgin olive oil

1 T. unsalted butter

1 lg. onion, diced

2 med. carrots, diced

2 stalks celery, diced (plus leaves)

2 garlic cloves, minced

1 lg. smoked ham hock

½ tsp. dried thyme

1 lg. bay leaf (or 2 small)

½ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

2 tsp. dried parsley

tiny pinch crushed red pepper flakes

8 c. veggie stock (I use 8 cups water and 6 tsp. Better Than Bouillon Veggie base)

1½ c. dried cannellini beans, rinsed and drained

4 c. chopped napa cabbage

1 T. fresh lemon juice

Heat the olive oil and butter in a large, covered soup pot or Dutch oven. Sauté the onion, carrots, and celery until the onion is soft. Add the garlic and cook for 1 minute.

Add the ham hock, thyme, bay leaf, seasoned salt, celery salt, black pepper, parsley, crushed red pepper flakes, veggie stock, and cannellini beans.

Bring to boil, reduce heat, cover, and simmer until beans are tender (about 2 hours).

Remove the lid and add the cabbage.

Cover the pot and continue to cook until the cabbage has softened, about 10 minutes. Add lemon juice, taste, and adjust seasoning.

Garlic bread makes for a nice side.

ITALIAN SAUSAGE SOUP WITH VEGGIES AND GREEN LENTILS

Leave a reply

OK, I have made and posted a lot of soup recipes over the years. And that’s because I love soup. And many of them I make over and over again. Why?  Because a) I have all the ingredients on hand, and b) the soups are very tasty and good for us.

But for whatever reason I went online the other day and found this recipe on the sipandfeast.com site. And lo and behold, I had every single ingredient either in my pantry or in my fridge. So, then, why the heck not make this soup? So, of course, that’s just what I did! (And contrary to popular belief, I ain’t no dummy! When providence presents itself, I jump on the bandwagon and just go with it.)

So, with recipe in hand, I followed this wonderful recipe I found on the sipandfeast.com site as religiously as possible. (And for me, that’s almost impossible to do!) But really, the only thing I changed was to add fresh spinach because I desperately needed to use it up before it proceeded into its last stage of life. That stage being the “melting into sludge” possibility that every fresh veggie envisions, but hopes will never happen! (Don’t we all!)

Anyway, I made this soup, and it was absolutely delicious.

So, if you too would like to serve your family and friends a nutritious and flavorful soup, I recommend you give this recipe a try.

Before I let you go, let’s talk about lentils. For a very informative article discussing all that you ever wanted or needed to know about the various types of lentils, I suggest you read “6 Types of Lentils with Their Differences and How to Use Them” on the countrylifefoods.com site. Very informative. You can even order lentils on this site. Imagin that! (And no, I do not get a kickback from mentioning this site. It’s just a site where you can order lentils in case you are in a locale like I am with grocery stores which only carry one type of lentil. And even then, you are lucky to have brown lentils available!) (I feel your pain!)   

Anyway, whichever lentil you choose, or can find either on the internet or at your local purveyor of many things edible, do make this soup. And if you don’t have every single veggie I used, not to worry. Use what veggies you have on hand. This is a versatile soup. Make it your own.

And as always, peace and love to all.           

2 T. extra virgin olive oil, plus more to drizzle on soup at table

1 lb. bulk mild or sweet Italian sausage

1 lg. onion, diced

2 celery ribs plus leaves, diced

2 med. carrots, diced

1 med. zucchini, diced

6 cloves garlic, minced

1 c. dry white wine

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

6 c. chicken stock or broth

2 c. water

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

1½ c. green lentils (brown lentils are fine too) 

1-2 rinds Parmigiano-Reggiano, opt.

½ c. flat leaf Italian parsley, minced

¼ c. packed chopped basil leaves

2 c. chopped fresh spinach

grated Parmigiano-Reggiano, to serve at table

Heat the olive oil in a large heavy pot and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown remove the sausage with a slotted spoon to a bowl and set aside.

Add the onion, celery, and carrot. Cook until the veggies are soft while stirring periodically.

Add the zucchini and garlic and cook until the garlic is fragrant. About 1 minute.

Add the wine, and cook until the wine is reduced by half, and add in ½ of the cooked sausage, chicken stock, water, chicken base, tomatoes, lentils, and the Parmigiano-Reggiano rinds. Bring to boil.

Once boiling, lower the heat and cook over a simmer until the lentils are soft, about 45-50 minutes. If the soup is too thick at this point, add a bit of water.

After the lentils are tender, remove the Parm rinds, taste, and add salt and pepper as required. Then add the parsley, basil, spinach, and remaining cooked sausage and stir. Bring back to a boil.

Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano.  Warm crusty bread is always wonderful with this soup.

ASIAN NOODLE SOUP WITH FRIED TOFU AND LEFT-OVER MEAT OR SEAFOOD

Leave a reply

In case you haven’t noticed, it’s soup weather out there. Or possibly if you are like me, you appreciate soup any time of the year. So, this is one of those soups that can and should be served year-round. Why? Because it’s delicious and its Asian inspired.

And best of all, it uses common ingredients and it’s nutritious. And isn’t that a nice combination!

So, for those of you who love a good Asian soup that is easy to fix and has lots of flavor, this is the recipe for you.

Well, that’s it for now. I am busy booking our next overseas adventure. And as many of you know, finding the exact right flight and the perfect accommodation in each of the places you plan to visit takes hours of research. And although I am pretty good at searching the internet, there are just those times when I would rather hit my head with a wooden cooking utensil than read the details of even one more small boutique hotel. (And that, my friends, is where you find me right now!)

Anyway, make this soup. Soup is the original one-pot wonder!

And no, if you don’t like tofu, you don’t have to add it to the soup. And if you don’t like fried tofu, you don’t have to fry it. Just chunk it up. But I really recommend frying the tofu. It’s yum.

And on that fine dining note, peace and love to all.       

For the Fried Tofu:

1 pkg. (4.5 oz.) firm or extra-firm tofu

1 T. soy sauce

2 T. cornstarch  

½ tsp. granulated garlic  

2-3 T. extra virgin olive oil

Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu and put a couple of heavy books or cast-iron pan on top of that. Let the tofu press for 30 minutes to an hour.  

Cut the pressed tofu into 1-inch cubes. Combine the soy sauce, cornstarch, and granulated garlic and add the tofu cubes. Stir gently to not rip the tofu.

Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the bottom of the pan.

Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides. It should be a nice golden color all over. (I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don’t touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping. Carefully remove to a plate and set aside.

For the soup:

½ c. dried mushrooms, broken into small pieces (shiitake are best)  

½ c. boiling water

1½ T. extra virgin olive oil

3 cloves garlic, finely minced

1½ inches ginger, finely chopped

tiny pinch crushed red pepper flakes

3 T. soy sauce

¼ tsp. kosher salt

freshly ground black pepper

6 c. vegetable broth

½ c. finely chopped cooked beef, pork, chicken, shrimp, etc.

1½ c. chopped fresh spinach

2 c. dry rice noodles, cooked in a separate pot 

3 green onions, thinly sliced

2-3 tsp. sesame oil, or more to taste 

Soak the dried mushrooms in a bowl with hot water for 5 minutes, then squeeze them as dry as possible. Set aside. Reserve the soaking water for later.

In a large pot, heat the olive oil, garlic, ginger, and crushed red pepper flakes. Fry on low heat for one minute.

Add dried mushrooms, soy sauce, salt, and black pepper. Cook for 5 minutes.

Add vegetable broth and the reserved soaking water from dried mushrooms and bring to a boil.

Add cutup meat or seafood, fried tofu, fresh spinach, and cooked rice noodles. Let the soup simmer for about 10 minutes.

Just before serving, stir in the green onions and sesame oil. Taste the broth and adjust seasoning.