summer smoked-salmon chowder
June 30, 2019
prep time: 25 minutes cook time: 40 minutes total time: 1 hour 5 minutes serves 4
ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces
directions
- season salmon with salt and pepper and set aside.
- melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
- add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
- add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
- remove from heat; stir in cream and fish. season with salt and pepper, if needed.
source – martha stewart living, july/august 2019
slow-cooker chicken taco soup
October 18, 2017
prep time: 15 minutes cook time: 6-8 hours total time: 6-8 hours + 15 minutes serves 8
ingredients
6 c low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lbs)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced tomatoes
1 15-oz. can corn
1 red bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and finely chopped, plus sliced for serving
2 T ground cumin
2 T chili powder
1 tsp kosher salt
1/2 tsp black pepper
3 T fresh lime juice (from 1 lime)
shredded cheese, sour cream, and hot sauce, for serving
directions
- combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeno, cumin, chili powder, salt, and pepper in a 4-6 quart slow cooker.
- cover and cook on low until chicken is very tender, 6-8 hours.
- remove chicken and, using 2 forks, shred into bite-size pieces.
- stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeno.
source – real simple magazine, sept. 2017, pg. 148
Read the rest of this entry »
15-minute coconut curry noodle soup
March 19, 2017
prep time: 10 minutes cook time: 15 minutes total time: 25 minutes serves 3 bowls
ingredients
2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish
directions
- in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
- add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
- squeeze lime juice and add some scallions, saving some to top for garnish.
- bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.
tomato florentine soup
January 24, 2016
prep time: 10 minutes cook time: 40 minutes total: 50 minutes
yields 6 servings
ingredients
1 T olive oil
2 c chopped onion
1 c celery, chopped
3 cloves garlic, minced
1 c water
2 cans (14 oz each) chicken broth
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c small shell pasta, uncooked
2 c fresh spinach
salt & pepper
grated parmesan cheese, for topping
directions
- heat oil in large soup pot over medium heat.
- add onion & celery; cook for 7 minutes until tender, stirring often.
- add garlic, cooking for 1 minute & stirring often.
- pour in water, broth, tomatoes, & sauce.
- bring to a simmer and cook for about 20 minutes, stirring often.
- stir in uncooked pasta and cook for 8 minutes.
- add spinach, cooking for a couple of minutes, until leaves wilt and pasta is al dente.
- season with pepper and salt.
- serve topped with parmesan cheese.
source – kroger, mymagazine, january 2016
spicy andouille sausage and tortellini soup (for slow cooker)
November 16, 2015
makes 6 servings prep time: 20 minutes cook time: 7-8 hours
ingredients
1 zucchini, sliced
1 green pepper, chopped
1 carrot, sliced
1/3 c chopped onion
1 garlic clove, minced
1 package spicy andouille sausage, cut into half coins (could be regular smoked sausage instead)
3 roma tomatos, chopped (could use 1 can of diced tomatoes instead)
1/3 c tomato sauce
1/4 c tomato paste
1 3/4 c beef (or chicken) broth
1 1/4 c water 3.5 c water
1/3 c dry red wine
1/4 tsp basil
1/4 tsp oregano
2 T parsley
salt and pepper to taste
red pepper flakes (optional)
1 (9 oz.) package cheese tortellini
directions
- in this order, add zucchini, green pepper, carrot, onion, garlic, sausage, tomatoes, tomato sauce, and tomato paste.
- add all the liquids next: broth, water, red wine.
- next, add the seasonings: BOP (basil, oregano, & parsley), salt and pepper, and red pepper flakes.
- cook in slow cooker on LOW for 7-8 hours until vegetables are soft.
- about 20 minutes before eating, boil the tortellini until al dente.
- drain pasta and serve.
- scoop soup into bowls and then add the tortellini separately to each bowl. tip: store soup and tortellini separately, so tortellini doesn’t get soggy.