Category Archives: SOUP, STEW, AND CHOWDER RECIPES

BRATWURST, CANNELLINI BEAN, AND VEGGIE SOUP

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So, what do you do with leftover brats after serving an Octoberfest meal to a large crowd? Well, the obvious answer is to make soup. (That’s really my favorite use for leftover cooked meat.) Why, because I love soup!

Anyway, with about a pound of leftover sliced brats, even after having eaten some of the leftovers the next evening, I threw the rest in the freezer. A few days later I decided to make some kind of bean soup. And there, safely tucked away in my freezer, were the wonderful slices of cooked bratwurst, just begging to be used. So, the rest, as they say, is history.

I started this soup the way I almost always start any bean soup. With a mirepoix – carrot, celery, and garlic. (Not a French mirepoix which is carrot, celery, onion, because for this recipe I didn’t need to use an onion, because the brats had been cooked in an onion and beer broth.) So, any more onion flavor might not have been appreciated. But don’t hesitate to use a bit of onion, with the following caution.  

Note: Sometimes I find the combination of onion and garlic too much for a light brothy soup. I use garlic to add a pungent flavor, while onion adds a sweet and slightly savory flavor. But adding both can sometimes result in an overpowering taste. And I have found that particularly to be the case with some soups. However, having just made that statement, I often use both onion and garlic. It just depends on what other ingredients are included in the mix. So, basically, use both of these potent ingredients with respect. They can be either your best friend or your worst enemy. But back to this recipe.

This is truly one of those recipes where you can put some of your favorite veggies to good use. I used zucchini and kale, but spinach, cabbage, broccoli, green beans, peas, etc. would also be delicious. Make this a “clean out your veggie bin” bean soup.

I have also found that adding some of the bratwurst at the beginning lends a nice flavor to the broth. But I reserve about half of the sausage to add to the mix towards the end of the cooking time. This results in some of the sausage basically lacking most of its original flavor. (The flavor is now in the broth.) While the sausage that was just added is still bursting with flavor.

Well, that’s it for today. We are just back from spending 5 days on the Long Beach Peninsula with our dear friends Jim and Margo. The weather was perfect, the food was great, and the company could not have been better.

May you too be blessed with sunny days, great food, and wonderful friends.   

And as always, peace and love to all.

1 T. extra virgin olive oil

1 carrot, diced

2 celery ribs, diced

2 garlic cloves, minced

1 (8-13 oz.) container chopped tomatoes (Italian preferably)

4 c. chicken stock

1 c. water

¼ c. chopped fresh parsley, divided

2 bay leaves

½ tsp. dried thyme

½ dried rosemary

½ tsp. kosher salt

freshly ground black pepper

1 lb. cooked brats, sliced, divided  

1 c. dry cannellini beans, rinsed

2 c. chopped fresh kale

1 sm. zucchini, diced

freshly grated Parmigiano Reggiano, for the table

Heat the oil in a large, covered pot. Add the carrot and celery and gently cook for about 4 minutes. Add the garlic and cook for about 2 minutes.

Add the tomatoes to the pot, stir well, and cook for about 3 minutes.

Add the chicken stock, water, half of the parsley, bay leaves, thyme, rosemary, salt, pepper, half of the cooked brats, and the cannellini beans. Bring to a boil, lower the heat, cover, and simmer for about 2½ hours or until the beans are tender. Stir periodically.

Just before serving, stir in the remaining cooked brats, remaining parsley, kale, and zucchini. Let burble for about 10 minutes. Serve with warm dinner rolls and pass the Parm.  

   

THREE ONION CHICKEN NOODLE SOUP  

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Confession time. I hardly ever make my own chicken or beef stock anymore. I used to be all gung-ho and make homemade stock all the time. But as I’ve gotten older and Better Than Bouillon bases have come into my life, I don’t feel the need to regularly go to all that work. And I know, preservatives Patti. Aren’t you the one always preaching homemade everything. And yes, that’s true. But sometimes it just makes better sense to use my time more productively. (How’s that for justification 101?)

I learned about this type of thinking from a friend who recently recited to me the first paragraph of the new bestseller “Justification for Dummies, An Insider’s Guide to the Thinking (or lack thereof) of former President – – – – – “. (Name withheld to protect the innocent. Me, in this case.) But back to this post.

Just so you know, when there are bones available, I do make my own stock. But that’s not what this post is all about.

This recipe is for the times when all you have is a package of chicken, a few fresh herbs and veggies, and you want a soup that tastes like it started with homemade bone broth and required hours of gentle simmering.  Which, BTW, this recipe fulfills.

So, if you too love chicken noodle soup, you might want to give this recipe a try. It really is very flavorful.

And in case you might desire a copy of the “Dummies” book described above, you won’t be able to find one online or even at your local bookstore. They are literally flying off the shelves in blue states, mainly being used as insulation or to line kitty litter boxes. And in red states, this book has already been banned for speaking uncomfortable truths. So, no luck there!

On a serious note, may you continue to think intelligently and remain compassionate enough to decern truth from fiction, see preconceived opinion that is not based on reason or actual experience (prejudice) for what it is, and have the courage to stand up for what you believe. And always with your own rights and the rights of others foremost in every action you take.

As always, peace and love to all.  

3 T. unsalted butter

1 lb. boneless, skinless chicken thighs or breasts, cut into bite sized pieces

½ med. yellow onion, finely chopped

¼ c. finely minced shallot

6 green onions, finely chopped, divided

2 lg. carrots, diced

2 ribs celery, diced

2 cloves garlic, finely minced

8 c. water

2-3 T. chicken base (I use Better Than Bouillon Chicken base)

¼ c. chopped fresh parsley

2 tsp. finely chopped fresh rosemary

1 tsp. chopped fresh thyme leaves

1 tsp. chopped fresh sage leaves

1 lg. bay leaf

1 tsp. seasoned salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 c. chopped and massaged kale

2 c. egg noodles

Melt butter in a large, covered stockpot or Dutch oven over medium-high heat.  Add the chicken pieces and fry until crispy brown. Remove to bowl leaving as much butter in the pan as possible. Set chicken aside in your fridge.

Add the onion, shallot, half of the chopped green onion, carrots, and celery to the pan. Sauté for 3-4 minutes or until the veggies soften a bit, stirring occasionally.  Add garlic and sauté for 1 minute.  

Add the water, chicken base, parsley, rosemary, thyme, and sage, and gently stir until combined.  Then add the bay leaf, seasoned salt, black pepper, and crushed red pepper flakes. Bring soup to a boil, reduce heat, cover, and simmer for about an hour.

After an hour taste and adjust the seasoning.

Just before serving, bring soup just to a boil and stir in the egg noodles, cooked chicken, and kale. Cook until the noodles are al dente.  

Taste the broth again and add seasonings if necessary.

Serve immediately garnished with remaining green onion. 

Miles may not be comforted by chicken soup, but he sure does love the decorative pillows in our guest room.

CASSOULET

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Cassoulet before topped with duck

Cooked duck for topping/garnish

As the Beatles sing “I get by with a little help from my friends”. In this case, “a lot of help from my friend”. My friend, this time, being Jim.

It all started with me buying all the meat for cassoulet about a year ago. Then of course, time went by and the ingredients for this classic French dish languished in the freezer portion of our basement refrigerator/freezer. Until one day when Mr. C. asked me for maybe the 4th time when I was going to use the expensive meat I had purchased to try my hand at making cassoulet? Well, I can take a hint! (Especially after 4 “reminders”.) Huh, perhaps I should get my act together and use the meat as planned. So, I called Jim and Margo and invited them to dinner.

My cassoulet was OK, but both Jim and I felt it needed some work. So, Jim suggested we prepare the dish together for our Christmas Eve dinner. What a grand idea! (It actually saved me coming up with a dinner plan. So, I was thrilled on two levels.)

So, the recipe you find below is the result of a joint venture. But I must confess, most of the reason the recipe turned out to be so delicious, is all on Jim. So, we all have Mr. H. to thank.  

Well, that’s it for today. Last night Mr. C. had a gig which I attended. Tonight, we are driving to Seattle to hear “Nearly Dan” (a Steely Dan tribute band) at Jazz Alley. And tomorrow Mr. C. has another gig. (There truly is no rest for the wicked.) Anyway, keeping busy keeps us out of trouble. And that’s always a good thing.

And do try this cassoulet recipe. It contains far fewer ingredients than some and comes together fairly quickly. Not an inexpensive dish to make. Especially since it was originally considered peasant food. But how many people these days have ducks living in their backyard, or back bacon or duck fat, etc., just lying around? Not this couple, that’s for sure. And cannellini beans don’t grow on trees here either. So, many of the ingredients for this recipe must be purchased at a premium.

But for a special occasion, this is just the perfect comfort food to serve your family and friends. On that happy note – peace and love to all.

1 lb. dried cannellini or cassoulet beans, rinsed

chicken stock (preferably homemade – recipe below)

8 garlic cloves, sliced

1 c. diced onion

4 bay leaves

2 duck breasts patted dry with paper towels and the skin scored

6 oz. back bacon (unsmoked if possible) cut into ¾-inch cubes (sometimes referred to as “fat back”)  

2-3 bone-less, skinless chicken thighs

½ lb. garlic sausage like Kielbasa or a French style, unsmoked garlic sausage, cut into 1-inch pieces on the diagonal

duck fat, if needed

kosher salt, if needed

freshly ground black pepper (quite a bit)

Day 1:

In a Dutch oven, cover beans with 1 quart chicken stock. Add the garlic, onion, and bay leaves. Cover and refrigerate overnight.

Day 2:

Remove beans from fridge. Add 2 cups of chicken stock and bring to a boil, reduce heat, and simmer until the beans are tender. (This could take a couple, three hours, so plan ahead.) Keep adding chicken stock as required.

While the beans are cooking, place the duck breasts, skin side down in a cold frying pan. Slowly fry the duck breasts over medium heat until the fat is rendered, and the skin is crispy. Flip and brown the second side. Remove from pan (keeping the pan on your stove) and place the duck breasts in an oven proof pan and bake in a pre-heated 350-degree oven only until the internal temperature reaches 125-degrees. Remove from oven and set aside. Pour any duck fat remaining in pan in with the beans. (You can even deglaze the pan with a bit of chicken stock and throw that in with the beans too. The more flavor base the better.) When cool, slice the duck breasts into thin strips.

While the duck is in the oven, cook the back bacon until crispy in the same pan you used to cook the duck. Remove from pan and set aside.

Add the chicken thighs to the same pan and cook until golden brown on both sides. Remove from pan and set aside. When cool cut into small pieces.

Next brown the sausage, adding more duck fat as needed. When browned, remove from pan. Set aside until needed.

Deglaze the pan with chicken stock and add the liquid plus brown bits to the pot of beans along with all the pieces of meat except the duck. Add stock as needed for desired consistency. Cook until the beans are tender. Taste and add salt if necessary and black pepper.

To serve, scoop the beans and meat into large flat soup bowls. Top with duck, skin side up so that it stays crispy. Serve with garlic bread or any toasted chewy bread.

Please note: This cassoulet can be served as a thick stew or as a soup. It all depends on how much stock you add to tenderize the beans. Either way, you are in for a treat.

CHICKEN OR TURKEY STOCK*

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to the pot with meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly if you are using broth rather than stock.

LEFTOVER BRATWURST AND FRENCH GREEN LENTIL SOUP  

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With Fall comes soup. Yeah! Of course, I never let the weather outside stop me from making soup, even on really hot days, because I happen to LOVE, LOVE, LOVE SOUP! OK, I don’t make soup as often during the summer. But when Fall arrives, I build us a soup at least every 10 days or so. And even more often in Winter. Soup is just so darn easy to make, relatively inexpensive to prepare, and always eagerly gobbled up at table.

This soup came about because I had left-over brats in the fridge. And not wanting to eat them again with just a side of mustard, I decided to use them in a soup. So, I went online and found the bones of this recipe on the kalejunkie.com site. I made some minor changes, but mainly this wonderful soup is our gift from Nicole.

And although at first glance, it looks like there are a lot of ingredients, the soup comes together very quickly. And boy oh boy is this soup tasty.

You will notice from the title that I use green lentils in this recipe. Green lentils are like other lentils, but they have a thicker skin than most, and that helps keep their shape during cooking. They also have a more peppery taste. But any type of lentil would be great in this soup. And in case you didn’t know, lentils are very nutritious. Their health benefits include fiber, protein, and key vitamins.

So, without further ado, a recipe for a savory soup I believe your whole family will enjoy.

Peace and love to all.

2 T. extra virgin olive oil

1 c. finely chopped onion

1 c. diced carrot

1 c. diced celery

¾ c. chopped green cabbage, opt.

3 cloves garlic, finely minced

1 T. tomato paste

1 T. chopped fresh parsley or 1 tsp. dried parsley

1 tsp. dried basil

½ tsp. dried oregano

½ tsp. dry mustard

freshly ground black pepper

1 tsp. Worcestershire sauce

1 tsp. hot sauce

6 c. chicken broth

2 c. beef broth

1 (14.5-oz.) can diced tomatoes

1⅓ c. dry French green or brown lentils, rinsed

2-3 c. diced cooked brats or any cooked sausage (your choice)

sour cream, opt.

Heat the olive oil in a large heavy covered pot. (I use my Le Creuset Dutch oven.) Add the diced onions, celery, carrots, and cabbage and sauté until the onion becomes soft. Add the garlic and cook for 1 minute.  

Add the tomato paste; cook for 2 minutes. Then stir in the parsley, basil, oregano, dry mustard, black pepper, Worcestershire sauce, and hot sauce. Stir in the chicken broth, beef broth, and rinsed lentils.

Bring to a boil, reduce heat, cover, and simmer for about 1 hour or until the lentils are tender. Stir occasionally.

Just before serving, stir in the cooked sausage and bring soup to a boil.

Great served with a small dollop of sour cream. Toasted Light Rye Bread (recipe on site) and icy cold beer are great accompaniments.   

 

ITALIAN CHICKEN PASTINA SOUP

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So, the first thing you should ask yourself – what the heck is pastina? Well, pastina or pastini, or pastine (however you spell it), is a pasta that can be any shape as long as it is generally smaller than ¼-inch.  Commonly called pastina in the United States, there is no standard “pastina” shape. Rather, it’s a general term for any small, shaped pasta. Pastina comes in the shape of little stars (stelline), tiny balls (Acini di Pepe), tubes, or even tiny macaroni noodles or shells. Orzo is also often classified as pastina. Now you know!

And the second thing that should jump out at you; why is Patti making soup in August? Well, that one is easy to answer. Yesterday when I was trying to decide what to make for dinner, the sky opened and dumped almost an inch of water on our happy little island. Plus, the heavens provided us with a delightful thunder and lightning show. And brooding dark grey clouds to set the stage. So, of course, soup was the perfect dish to serve for dinner. Along with some cornbread, we dined in style. And just because you would certainly want to know, the temperature never got above 61-degrees. Another reason to feature soup for dinner. (That’s my story and I’m sticking to it!)

Now, as to why this soup, well that’s easy. I wanted to serve chicken soup, but one that was just a little bit different. So, I researched a few recipes, glommed this recipe together, and decided to give the soup a scintillating name. Because who isn’t captivated when a recipe title includes the word “Italian”. Add to that a word like “pastina”, and you have a hook that draws in even the most experienced and sophisticated researcher of all things culinary. And to prove my point, you’re reading about this recipe. I rest my case!

Anyway, this soup is very tasty and super easy to prepare. So, if you find yourself yearning for cooler nights, autumn leaves, back to school for your kidlets, (and what parent doesn’t yearn for that), and a break from BBQed this and that, go ahead and break all the rules and build yourself and your family a big old pot of soup. And if this recipe doesn’t rock your socks, I’ve got a lot of other soup recipes that you might find more to your taste. So, be brave. Be the trend setter in your neighborhood. Just don’t wear white shoes after Labor Day and you will be just fine. (Tennies are the one exception.) (It’s white leather shoes after Labor Day that is the societal no no!)  

Peace and love to all.

2 T. extra virgin olive oil

1 med. onion, chopped

2 carrots, diced

2 garlic cloves, finely minced

6 c. water

2 T. chicken base

1 bay leaf

¼ tsp. dried thyme

½ tsp. celery salt, or more to taste

freshly ground black pepper

Parmesan cheese rinds* (whatever amount you like)

4 boneless, skinless chicken thighs

1 T. fresh lemon juice, or more to taste

½ c. pastina, cooked al dente (I use Acini di Pepe)  

2 c. chopped baby spinach

¼ c. chopped fresh chives, opt.

grated Parmesan cheese, for the table

Heat the olive oil in a large, covered pan. (I use my large Le Creuset Dutch oven.) Add the onion and carrot. Sauté until the onion is tender. Add the garlic and cook for 1 minute.

Add the water, chicken base, bay leaf, dried thyme, celery salt, pepper, Parmesan rinds, and chicken. Bring to a boil, reduce heat, cover, and cook the chicken just until done. Remove cooked chicken from pot and allow it to cool before dicing into small pieces. Set aside.

Meanwhile, simmer the broth covered for a good 45 minutes.

Just before serving, remove and discard the Parmesan rinds and bay leaf. Bring the broth to a boil. Add the lemon juice, al dente pastina, diced chicken, and spinach to the pot. Cook only until everything is hot. (Not a minute longer.) Taste and adjust seasoning.

Pass the chives and Parmesan cheese at table.

*Parmesan rinds impart a delicious, slightly salty flavor. They also help thicken and add body to soups, giving thin and brothy soups a silky consistency. You can also use Parmesan rinds in red pasta sauce, ragù, risotto, and beans.  

    

QUICK AND EASY CREAM OF TOMATO BASIL SOUP WITH OVEN BAKED GARLIC CROUTONS

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I just love tomato basil soup. And when it is as easy to prepare as this one, I am truly a happy camper. Because I don’t always feel like cooking. Or spending a lot of time preparing delightful dishes to thrill and delight our palates. (I know that might shock some of you who probably think I spend all of my waking hours in my kitchen and that I must undoubtedly wear an apron to bed.)

But I am no different than any other person. Most of the time, yes, I am blissfully happy spending time in my kitchen. Other days, however, my kitchen is the enemy. (Luckily that feeling never lasts very long. But it is happening more regularly as I continue to pack on the years.)

So, when I can make a soup as easy to prepare and as delicious as this one, on the rare days when cooking is tantamount to swimming in shark infested waters, I feel like I’ve won the lottery!

Just a bit of hacking and slashing of onion and garlic (term coined by my dear friend and neighbor Vicki), combining a few ingredients in a pot, and a bit of time for the ingredients to all become friends as they burble away on the stove. Then, a bit of tasty garnish, and Bob’s your uncle! What could possibly be better than that?!

So, if you too love tomato basil soup, give this recipe a try. It is just plain YUM. (And stinkin’ easy to build.)

Well, that’s it for now. I plan to live the life of a slug this afternoon. I’m going to move slowly, leave a trail of mess behind me, munch on whatever is available, and seek shelter from the sun at every opportunity. In human terms, I’m going to lay low, read my book in my favorite chair, and eat leftovers for dinner. By myself. Because Mr. C. has a gig this evening.

So, where normally I would go with him, tonight I am going to stay home and entertain our cats. (Probably study the inside of my eyelids at some point also.)  And hopefully still have the strength to work on my menu plan for our upcoming trailer trip with good friends Craig and Marsha.

So, I expect your afternoon and evening will, to all appearances, be much more productive than mine. But you know, more and more I am appreciating time to just relax and let the world revolve without me. To others, this supposed down time might seem ineffective. But it allows me time to think of ways to help keep us both happy and healthy. In other words, time spent in preparing a plan for success.

Hopefully you too take the time to plan for positive and wonderful things to enrich your own life and the lives of those around you. Because positive thinking (and action), has always had the power to turn a bad day into a better one and to make a good day even better. Not only for yourself, but for those around you.

Peace and love to all. And happy cream of tomato basil soup!

2 T. unsalted butter

1 c. finely chopped yellow onion 

2 sm. garlic cloves, finely minced

1 (28-oz.) can crushed tomatoes (I use Cento brand crushed tomatoes)

1 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken Base)

1½ tsp. dried basil  

1 tsp. granulated sugar

tiniest pinch crushed red pepper flakes

pinch kosher salt

freshly ground black pepper 

6 T. heavy cream (half & half or whole milk will work in a pinch)

⅓ c. finely grated Parmigiano-Reggiano, plus more for garnish

croutons, for garnish (see recipe below) (or from your grocery store)

Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat. Add the chopped onion. Sauté gently for several minutes, stirring occasionally, until the onion is very soft and just starting to brown. Add the minced garlic and sauté for 1 minute until fragrant.

Add the crushed tomatoes, water, chicken base, dried basil, sugar, crushed red pepper flakes, salt, and black pepper. Bring to a boil then reduce heat, cover, and simmer for 20-30 minutes.

Add the heavy cream and grated Parmigiano-Reggiano cheese; return to a simmer. Taste and adjust seasoning. (If you like a thinner soup, add a couple more tablespoons of cream.)

Serve topped with additional Parmigiano-Reggiano and Oven Baked Garlic Croutons. (See recipe below.) (Or, of course, your favorite store-bought croutons.)

OVEN BAKED GARLIC CROUTONS

1 T. unsalted butter

1 T. extra virgin olive oil

1 clove garlic, finely minced

½ tsp. dried parsley

pinch kosher salt

freshly ground black pepper

2 c. bread cubes

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.

Remove from oven and allow to cool completely before using or storing in an airtight container.

CREAMY CHICKEN NOODLE SOUP

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OK, I woke up yesterday morning hungry for Navy bean soup. But when I discovered there wasn’t a ham hock in the freezer, I quickly changed my mind, and adjusted my thinking towards chicken soup. (I’m pretty easy to please when it comes to soup.) But I didn’t want to make one of my standard recipes for chicken soup. If I couldn’t have Navy bean soup, which tends to be inherently creamy as the beans break down, then I wanted to try building a creamy chicken soup for the lovely mouth feel that creamy soups provide. Thus, this recipe.

Now of course this soup includes all the usual suspects. Carrot, celery, onion, etc. But the addition of beurre manié at the end gives the soup a lovely creamy texture. And this soup is very versatile. Want mushrooms, spinach, rice instead of pasta, peas, etc. in your soup? Go for it! Want to use heavy cream instead of whole milk? Knock yourself out! This is just an easy soup to prepare and adapt to whatever your family will enjoy. Nothing special. Nothing new and exciting. Just a good soup that can be made either with freshly cooked chicken or leftover chicken or turkey.

So, that’s it for today. It’s warm and sunny here in northwest Washington. Mt. Baker is showing its beautiful countenance to its many admirers. Port Susan Bay is almost glass-like and a stunning blue/grey. And everywhere I look new leaves are decorating our vista while our lilac bushes insist upon perfuming the air. In other words, it’s a perfect day to work or read outside. And yes, I am very, very lucky.

So, with my book in hand, and my favorite chair in our courtyard just sitting there waiting for me, I leave you to spend the rest of your day also enjoying your surroundings.

The best advice my father ever gave me was to be happy with what I had. Not that I shouldn’t strive for what I wanted or needed. But I should always look around me and be grateful. I wish he were still alive so that I could thank him for his wisdom. Because I know far too many people who are always living in a world of “when I get this or that, I will be happy”. It simply doesn’t work that way. Be happy with what you have and try to help those around you to be happy also. All the rest will eventually fall into place.

Peace and love to all.  

¼ c. unsalted butter, divided

1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

1 tsp. seasoned salt

freshly ground black pepper

½ lg. onion, finely diced

2 carrots, cut in quarters, then diced

2 ribs celery, cut in half lengthwise and then thinly sliced

2 garlic cloves, finely minced

1 T. chopped fresh parsley

1 tsp. poultry seasoning  

¼ tsp. dried thyme leaves

2 bay leaves

6 c. chicken stock

1 T. chicken base (I use Better Than Bouillon Chicken)

2 tsp. dry sherry

⅓ c. flour

1 c. whole milk

2 c. thick egg noodles, cooked al dente

In a large pot, melt 2 tablespoons of the butter and add the chicken cubes. Sprinkle with the seasoned salt and pepper. Allow the chicken to get good and browned and almost crispy. Remove from pan with a slotted spoon and refrigerate until needed.  

Add the onion, carrots, celery, garlic, and parsley. Cook for a couple of minutes. Then stir in the poultry seasoning, thyme, and bay leaves.

Add the chicken stock, chicken base, and dry sherry and simmer covered for about an hour or until the carrots are soft. Meanwhile, mush the remaining 2 tablespoons of butter with the flour in a small mixing bowl.

When the veggies are soft and just before you are ready to serve the soup, add the cooked chicken and milk. When hot, gently stir in the beurre manié (the French name for butter and flour mushed together as a thickening agent). Stir until the soup is hot and thickened. Add the al dente noodles. Remove the bay leaves. Taste and adjust the seasoning.

HUNGARIAN PAPRIKÁS WITH PORK AND EGG NOODLES  

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Before leaving on our spring trailer vacation, I decided to take some pork tenderloin along with us. Mr. C. loves to grill, and pork tenderloin is so wonderful when BBQed. Plus, I had a new marinade recipe I wanted to try.

But this was not the vacation to do any grilling. It rained, it snowed, and the wind was exceedingly busy. So, I kept putting off using the tenderloin. Finally, the day our good friends Margo and Jim were due to arrive, and I had previously told them not to worry about dinner after their long drive, I decided to put the pork tenderloin to good use. It was either that or go to the local grocery store and try to find some other kind of meat to serve. And grilling was out of the question. So, I took inventory of what I had on hand that could work its’ way into a pork dish and decided on some type of pork stew. And what immediately came to mind was paprikash.

So, the recipe you find below is the result of me making do with what I had on hand. And it worked. All 4 of us declared it a winner and the stew had been so very easy to prepare. Even in our trailer.

Sure, I had to simmer the stew for about 90 minutes to tenderize the meat and break down both the onion and red bell pepper. While occasionally giving the whole mess a stir. But, really easy to do in a trailer. (Especially when you must remain in the trailer anyway because of inclement weather!) And as it was burbling away, it smelled so good that I was surprised some of the other campers weren’t lined up at supper time to claim their fair share! So, this is definitely a recipe I will be making in our trailer again. (And at home too, of course!)

So, if you too love Hungarian food and are particularly fond of tender pork in a paprika and sour cream sauce, this is the recipe for you. Easy to build, fairly inexpensive to produce, and totally yummy.

Well, that’s it for today. We are off to a piano recital this evening in Seattle. Works by Frédéric François Chopin. One of our favorite composers. So, I am stoked. What can be better than paprikash for dinner followed by Chopin for dessert? Not a thing I can think of.

Peace and love to all.

Since I am posting this recipe the day after I wrote the preface, I feel duty bound to mention that the concert was fantastic. And if you live in the Seattle area and love music, you might avail yourself of the concerts that are performed at Meany Hall on the U of W campus by the School of Music faculty. Since we are seniors, our concert tickets cost us $10 each. If you are not a senior or a U of W student, the cost is still reasonable – only $20. The best bang for your buck in town. And to hear and watch a world class pianist like Craig Sheppard is magic in and of itself. And hearing all of Chopin’s nocturnes played so beautifully was heavenly. To learn more about upcoming recitals etc., visit the U of W School of Music’s web site.

2 T. veggie oil

1 pork tenderloin, cut into ¾-inch cubes

1 tsp. salt

freshly ground black pepper

1 yellow onion, chopped

1 red bell pepper, chopped

2-3 garlic cloves, roughly chopped

4-6 tsp. paprika, or more to taste

2½ c. chicken stock

2 T. unsalted butter, room temp.

3 T. flour

1 c. sour cream, or more as needed

2-3 c. dry thick egg noodles, cooked al dente (I use Homemade Style Country Pasta Egg Pasta) (Costco)

In a large pot, heat the oil. Add the pork cubes, salt, and pepper. Brown the pork. Add the onion, red bell pepper, garlic, and paprika. Stir and cook for a couple minutes. Then add the chicken broth, bring to a boil, reduce heat, and simmer covered for about 90 minutes or until the pork is tender.

Meanwhile mash the butter and flour together. (I use a table fork) When the pork is fork-tender, stir the beurre manié (the French name for butter and flour mushed together as a thickening agent) into the pork. Let burble for a couple of minutes or until the sauce thickens. (If the sauce doesn’t thicken enough, add another beurre manié using 1 tablespoon butter and 1 tablespoon flour). Reduce the heat to very low and whisk in the sour cream.

Add the al dente noodles to the sauce and serve immediately.

 

CHICKEN SAUSAGE CHILI   

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Last evening, I served this chili to our dear friends Mark and Vicki and of course Mr. C. and I enjoyed our share too. Mr. C. had asked for chili the day before, and being the kind and submissive wife that I am (just joking about the submissive part), I acquiesced. Actually, I was delighted to make chili for dinner, providing me once again with an opportunity to explore the wonderful world of all things chili. Chili, as it happens, is one of our all-time favorite dishes. So, to the internet I proceeded. And I found this recipe on the onceuponachef.com site. (One of my favorite cooking sites BTW.) I made a couple of minuscule changes, but not enough to never mind. So, the person you have to thank for this fantastic recipe is Jenn Segal.

Now one of the things I especially liked about this recipe is that it is chock full of healthy ingredients. And of course, the fact that this chili is mighty delicious didn’t hurt the cause. The flavor is mellow enough that I’m sure children would love this chili as much as the older folks at table. And when served with some type of bread product like corn bread, crusty sourdough rolls, or Soft Sourdough Cornmeal Dinner Rolls (to be posted in the near future), this makes for a simple dinner fit for company.

So, if you too love chili but would appreciate a new recipe that would thrill and delight your family, I suggest you give this recipe a try. It’s simple to prepare and is even more delicious the next day.

Well, that’s it for now. Sorry about not posting any new recipes for a the last couple of weeks, but first we were away for a week, and then upon our return I decided it was time to start booking for our fall adventure. So, I’ve been preoccupied this last week with booking air tickets, rental car, and overnight accommodations for our upcoming trip to Greece. And if you have ever been the planner of a month-long adventure, especially to a country you have never visited, you are aware of how much research must be conducted before you even begin spending your children’s inheritance. But all reservations have been confirmed and I can relax and get back to my daily routine of researching recipes, preparing new recipes, sharing the recipes that work out, and hitting the delete button for those that I wouldn’t share with my worst enemy. (Actually, I don’t have any worst enemies. But even if I did, I still wouldn’t share some of the regrettable recipes I have tried with them!)

And as always, peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk chicken sausage or ground chicken  

1 med. yellow onion, chopped  

1 stalk celery, diced (plus leaves)

1 red, orange, or yellow bell pepper, diced

3 garlic cloves, finely minced

1½ T. chili powder

1½ tsp. ground cumin

1 tsp. ground coriander

pinch crushed red pepper flakes  

½ tsp. dried oregano

½ tsp. kosher salt

freshly ground black pepper

1 (28 oz.) can tomatoes (preferably Italian tomatoes) (I use Cento brand crushed tomatoes)

1 c. water

1 heaping teaspoon chicken base (I use Better Than Bouillon Chicken base)

½ tsp. sugar

2 (15 oz.) cans Cannellini or other white beans, drained and rinsed

sliced green onion, garnish (opt.)

sour cream, garnish (opt.)

Heat the oil in a large, covered pot or Dutch oven over medium heat. Add the chicken sausage and cook until lightly browned. Break the sausage up while it cooks. Add the onion, celery, and diced bell pepper and cook, stirring frequently, until onion softened, 8 to 10 minutes. Add the garlic and cook for about one minute more.

Add the chili powder, cumin, coriander, crushed red pepper flakes, oregano, salt, and black pepper.  

Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low, and simmer covered for about one hour, stirring occasionally.

Stir in the Cannellini beans and simmer, covered for another 50 minutes more, or until the meat is tender and the flavors are well combined. Taste and adjust seasoning just before serving.

Great served with corn bread or my soon to be posted recipe for Soft Sourdough Cornmeal Dinner Rolls.

SAVORY NAVY BEAN SOUP

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When nothing else will do for dinner but soup, that’s exactly what I make. Soup. And the other evening I decided bean soup would be perfect. But ever the one to change things up a bit, I decided to play mad scientist and add a few ingredients that I had never before used in navy bean soup. But thought might be nice additions. So, a bit of tomato paste, paprika, a small amount of oregano, celery salt, and roughly chopped spinach became part of the mix. And truly, why not? Especially spinach. It’s so darn good for us and as I expected, its flavor became totally innocuous when surrounded by all the other hearty flavors participating in the fun. So, what was the result? Well, I’ll just say that the soup was a success. Great flavor, creamy consistency, and absolutely chock full of healthy ingredients.

And easy to prepare. Which of course is one of the main attributes of this, and many other soups. And who doesn’t love a dish where there is no sautéing of veggies or meat before other ingredients can be thrown in the pot? I for one have always appreciated this aspect of bean soups. But if you simply cannot imagine preparing a soup without gently sautéing the mirepoix and garlic before lovingly adding the remaining ingredients to your soup pot, knock yourself out!

So, that’s all there is to say about this soup. It’s delicious and very easy to prepare. And of course, as with many other soups, even better tasting the next day. And since it’s still winter, what could fit the season better than a big old bowl of savory soup for lunch or dinner? Nada my friends, nada.

And as always, peace and love to all.  

1½ c. small navy beans*, sorted and rinsed  

1 smoked ham hock   

1 onion, finely diced

2 carrots, diced

3 stalks celery, plus leaves, diced

¼ c. chopped fresh parsley  

3 garlic cloves, finely minced

1 T. tomato paste

1 tsp. dried oregano

1 tsp. paprika

1 tsp. celery salt

freshly ground black pepper 

4 c. chicken broth  

3 c. water

1 bay leaf

3-4 c. roughly chopped baby spinach

kosher salt, if needed 

Combine all ingredients (except the spinach) in a heavy covered pot. Cook until beans are very tender, about 2 hours. Remove ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot. Remove bay leaf, adjust the seasoning, add the spinach and cook for a couple more minutes. Great served with a good, hearty bread or crusty baguette. (I recommend Fast and Easy Dinner Rolls. Recipe on this site.

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