Corn Chowder

One great thing about cold weather is I have a good excuse to make soup. I love soup. I even make it in the summer. But it is a bit more comforting in the winter - but must be accompanied by big fuzzy socks.
This corn chowder is from my old roommate Monica. I love it because of the surprising flavors of rosemary and cayenne. Yum! And the original recipe calls for half and half - but I use milk to cut some calories. But really I can't taste much of a difference.

Corn Chowder
2 cup chopped onion
½ cup chopped carrots
½ cup chopped celery
3 Tbsp butter
7½ cup corn (divided)
2 tsp fresh rosemary, roughly chopped
¼ tsp cayenne
6 cups chicken stock
1 cup half and half
1 bell pepper, sauteed
salt and pepper


In a large pot sauté onion, carrots, and celery in butter until onions are translucent and veggies are starting to get soft. Add 5½ cups of the corn, rosemary, cayenne. Cook for 2 minutes.
Add chicken stock, bring to a boil, reduce and simmer for 30 minutes. In batches, puree in a blender. Return to pot. Add milk (or half and half for richer taste), remaining corn, and bell pepper. Add salt and pepper to taste.

Tips:

For the corn I think frozen is best. Fresh is great, but hard to find the majority of the year.

Pho - Vietnamese Noodle Soup

First - sorry for the lack of posts again. I vowed I would be better... but then my baby got sick, I was sleep deprived, and we were having a hard time. So... here is to hoping that she and I get feeling more normal this week!
So back to the food! I first tried Pho (pronounced "Fuh") on my birthday at a delicious noodle house in Provo, Utah. Well, Nebraska doesn't have to many asian restaurants other than Americanized chains.
But being in Hawaii there is always an opportunity to try delicious Asian cuisine (probably my favorite genre to eat). but this time my mom and I wanted to stay in. So we decided to try out this recipe from Steamy Kitchen. It was delicious. We didn't have hoisin, which I wish we had (though it is optional). We didn't char our ginger or onion - mostly because we were starving and didn't want to wait. We will try it that way next time to text the difference.
Check out this recipe. Don't be scared. It is delicious! (oh, and if you are wondering by my picture, we did pork not beef).

Tom Yum Soup

My family has always been adventurous eaters. We love trying new places, new foods, and are always willing to push the limits. I remember ordering a pizza with anchovies on it because none of us had ever tried it. I think the pizza parlor was so excited to get rid of it they covered every inch of that pizza in those little canned fishies. We do stuff like that. We love it.

About 15 years ago my mom told us some of her fellow employees introduced her to a restaurant that served delicious Thai food. At that time I don't know if I could have told you where Thailand was on a map. This was long before Thai restaurants became big and when people thought asian food consisted of Panda Express and egg rolls at TGI Fridays. I don't really remember what we ate, but I do remember my dad eating a soup that had octupus in it and he was sweating because it was so hot (oh, that's another thing with our family, we like it spicy!) Since then, we were hooked. When we were in the area we had to stop for a bite. We still try something new each time we go, but we almost always order Tom Yum Soup.

This is what Hannah and I request when we are sick, this is our comfort food, our Chicken Noodle Soup.  And now, we know how to make it. It is delicious. It is simples, but does have some odd ingredients - but Asian markets are easier to find then they were 10 years ago. If you live in the Provo area, email me and I can tell you where I found my stuff.

Tom Yum Soup
8 cups chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh ginger, sliced
2-3 tsp red pepper flakes
2 Tbsp fish sauce
1 1/2 tsp sugar
1 (8-ounce) can straw mushrooms, rinse
1 pound shrimp, peeled with tails on
2 limes, juiced
3 green onions, sliced
1 large handful fresh cilantro, chopped

Bring the broth to the boil over medium heat in a stock pot. Add the lemongrass, kaffir lime leaves, ginger, and red pepper flakes. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the flavors meld.
Uncover and add the fish sauce (yes, it stinks bad, but it will make such a difference for good in the soup), sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, cilantro. Taste to make sure there is an even balance of salty, sweet, savory, and sour - the beauty of thai dishes.  Serve with a lime wedge. There is a lot of flavor items in this that you shouldn't eat - the kaffir leaves and lemongrass especially. I don't eat the ginger and the shrimp tails either.
Serves about 6-8. 

Tips:

Lemon grass, kaffir leaves, and ginger freeze very well - if you can only find more than you need, just save it for later. Trust me - you're going to want more!
To cut your lemon grass - cut off the drier tips and the root. Throw those away then slice the remaining.
If you have a question about how to use the products - most Asian market owners are so happy to answer questions (if they speak English).

Barley and Kale Soup

It sure was rainy here yesterday. A perfect day for soup. I hope it rains again so you can enjoy this. Mmm. Although, it's good enough to eat even if the weather is nice. I love this soup because it is full of flavor, but I also feel so healthy - beans, kale, barley! Can't get any better or better for you!

Barley and Kale Soup
8 cups vegetable or chicken stock
3/4 cup regular pearl barley, rinses and drained
1 15-16 oz. can garbanzo beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 cup dry white wine (if you don't have or don't want to use this, just add another cup of stock)
8 cloves garlic, thinly sliced
3 sprigs fresh thyme
1 tbsp fennel seeds, crushed
6 cups roughly chopped fresh kale leaves
1 tsp crushed red pepper flakes
3 tbsp lemon juice
Freshly ground black pepper (optional)
Chopped fresh flat-leaf parsley (optional)

In a large stock pot, bring the stock to a boil. Add barley. Return to boiling; reduce heat. Cover and simmer for 25 minutes.
Add garbanzo beans, undrained tomatoes, wine, garlic, thyme, and fennel seeds to dutch oven. Bring to boiling; reduce heat. over and simmer for 20 minutes. Add kale and crushed red pepper. Cook, uncovered, about 15 minutes or until kale and spelt are tender, stirring occasionally.
Stir in lemon juice. If desired, season to taste with black pepper. Remove thyme sprigs before serving. If desired, sprinkle individual servings with parsley.

Chicken Noodle Soup

Chicken Noodle Soup is the ultimate comfort food for me. For some reason I used to think it was hard and time consuming. Really, it isn't that bad - and totally worth a few extra minutes to make your own noodles.

Chicken Noodle Soup

Serves 6-8
Soup:
3-4 Tbsp olive oil
1 1/2 c carrots, diced
1 1/2 c onion, diced (about 1 med onion)
1 1/2 c celery, diced (about 3 stalks)
3 cloves garlic, minced
1 tsp thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
3/4 c parsley divided
2 chicken breasts, cut into bite size pieces.
8 cups chicken stock

Noodles:

2 1/2 c flour
2 eggs
pinch salt
1/4 c milk
1 Tbsp olive oil

Coat bottom of large stock pot with olive oil (a few Tbsp), heat over medium heat. Add carrots, onion, and celery (add more olive oil if vegetables start looking dry but aren't softened yet).

Saute until vegetables are softened and onions are transluscent. Add thyme, garlic bay leaf, salt and pepper. Saute for 3-5 minutes. Season chicken peices with a little salt and pepper.

Add to pot. Let brown on both sides (will be about 1/2 way cooked - it doesn't matter if it is cooked through).

 Sorry this picture is a little blurry - but I wanted to show you that it doesn't have to be cooked fully.

Add chicken stock, bring to boil. Taste broth, adjust seasoning as needed. Let simmer 30 minutes. Meanwhile - make the noodles.

On your counter, form flour a volcano shape. In a small bowl mix eggs, salt, milk and olive oil. (I didn't mix my ingredients before, you don't have to but it makes it easier.) Pour into center of volcano. With hands mix with your hands until fully combined, knead until dough is fairly smooth. (see how there is some flour left? You don't have to use it all, just until dough is dry.) Roll out and cut into desired size. Remember that noodles are going to double in thickness so roll them thinner than you think. (I like mine thicker than normal, I showed you how thick mine are.)
Bring soup back to a boil, add noodles, cook for about 5 minutes, or until cooked through (will depend on how thick your noodles are).

Tips:

Cut chicken while slightly frozen, it makes it easier.
Cut noodles with a pizza cutter. You may want to cut yours shorter than mine. I wish I did, they were harder to eat with a spoon
If you don't want to make your own noodles, cook seperately. That way they won't get super soggy when you store your leftovers.

Minestrone Soup

You are in luck! Today is homemade soup day! I love soup all year round - even in the summer. In college my roommates thought I was crazy eating soup in August. But it's delicious!
This is a simple Minestrone soup recipe. I didn't do a step by step because basically you dump, stir, dump. Simple enough right?

 

Minestrone Soup

3 carrots

3 celery stalks

1 small onion

olive oil

2-3 cloves garlic

1/2 tsp red pepper flakes (optional)

2 cans diced tomatoes

1-2 cans kidney beans

4 cups chicken stock

1/2 lb cooked pasta

1/3 cup chopped parsley (reserve 1 Tbsp for garnish)
Parmesan cheese, for garnish

Chop carrots, celery, and onion into a small dice (The smaller you dice, the faster they cook). Saute in large stock pot with a little olive oil over medium high heat until vegetables are soften. Add garlic and red pepper flakes (if you so desire) and saute for another 2 minutes. Stir in tomatoes (don't drain them), beans (drain and rinse these), and chicken stock. Simmer for 10-15 minutes. Add pasta and parsley. Serve. Garnish with a little fresh parsley and Parmesan. Serves 6.

Tips:

You can make this a day ahead - gets better with time.
Don't like kidney beans, substitute cannallini beans. (I just like the color of kidney)
Use any shape of pasta - Orecchiette or small shells is what I usually see, but we had bow tie in our house. Use what your family will eat.
I cut my vegetables pretty small and was willing to eat them slightly firm. My soup was ready in 20 minutes! Beat that Rachael Ray! :)

Butternut Squash Soup

This is a simple, delicious, and healthy recipe for Butternut Squash soup. This is a great dinner, or would be a great side for your Thanksgiving meal. Is great even if you make it ahead and just reheat before serving. Also, this is vegan-friendly!
Most Butternut Squash soup recipes I have seen involve a lot of butter, cream or both. While they are good, I think this practically fat free recipe is just as good. Plus, this has just a slightly different flavor than you are used to because of the grated ginger. It is so worth it!

Butternut Squash Soup

1 medium butternut squash (about 2¼ pounds) n>
1 medium onion, chopped (about 1 cup)
1 Tbsp freshly grated ginger, about 1/2 to 1 inch
3 Tbsp unsalted butter
3-4 cups vegetable broth
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side up on baking sheet. Spray with cooking spray, season with salt and pepper. Flip to cut side down. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. (Or if it is easier, peel the skin off with a paring knife and cut into cubes. You'll see later I did both.)

While the squash is baking, cook the onion and a saucepan, sprayed with cooking spray, over moderately low heat, for 5 minutes or until the onion is softened. Add the ginger, cook until fragrant.

 

 Note: this is my ginger. It freezes well. Peel with spoon or potato peeler, grate with microplane, and freeze the remaining.

Add the broth and simmer the mixture for 10 minutes, covered.

Add the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. 

Return the soup to the sauce pan, add enough water to achieve the desired consistency, and salt and pepper to taste. Cook over moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat sour cream. (Obviously don't do this if you are trying to be vegan-friendly.)

Enjoy! And Happy Thanksgiving. I will return after the Holiday weekend with a couple more great recipes!

Beef Vegetable Soup

I saw someone make beef soup and use butternut squash instead of potatoes. I thought it was a delicious, pretty, and fun alternative. This soup recipe is great to warm you up on those chilly fall evenings.

Beef Vegetable Soup

2-3 Tbsp olive oil
2 pounds stew beef, cut into 1½-inch cubes
½ tsp salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
2 Tbsp all-purpose flour

1 onion, peeled and chopped
2 cloves garlic, chopped
1 Tbsp minced, fresh rosemary
1 Tbsp chopped fresh thyme
2 carrots
2 celery stalks
1 lb butternut squash, trimmed and cut into 2-inch cubes
¼ c chopped sun-dried tomatoes
5 to 6 c beef broth
2 c frozen peas
4 Tbsp fresh chopped flat-leaf parsley

In a large soup pot heat 1-2 tablespoons of olive oil over medium heat. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Do not overcrowd the pan, may need to do in batches. Remove from pan. Add more oil if needed. Add the onions, garlic, rosemary, thyme, carrots, and celery and saute until the onions are tender. Add 1 cup stock. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add beef back to pot. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 2 hours, or until meat is tender and falling apart. Season the stew with additional salt and pepper to taste. Add peas and cook until warmed. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Chicken Posole

When my husband saw me looking at a Chicken Posole recipe he told me I had to make it. He ate it a lot when he was living in LA and visiting a lot of Hispanic people. This was a common soup served to him. After trying this recipe he said it was very authentic.

Chicken Posole
recipe adapted from Real Simple Magazine
1 Tbsp olive oil
1 onion, thinly sliced
salt and pepper
32 oz chicken broth
28 oz can diced tomatoes, drained
1 dried ancho chili, thinly sliced
2 cups shredded rotisserie chicken meat
15 oz can hominy, rinsed
1 lime, cut into wedges

heat the oil in a large sauepan over medium heat. Add the onion and 1/4 tsp each salt and pepper, stirring occasionally until onions are soft and starting to brown. Add broth, tomatoes, and chili. Bring to boil. Stir in chicken and hominy and simmer until heated through. Serve with a lime wedge.


Tips:

Those dried ancho chilies are pretty hard to cut with a knife - cut with kitchen shears.
The original recipe says you can substitute 1/4 tsp red pepper flakes, but avoid if you can - the ancho gives the authentic taste.

When shredding your chicken, save the skin, bones, and all other "leftovers" to make broth or another soup.
I use the lid of the rotisserie chicken to hold the chicken until I am ready to use it - save me a dish from washing.