Coconut Shrimp Stew

I was not been feeling so great last week. So, I was searching for a healthy soup or stew for supper one night. I took a cauliflower turmeric soup recipe from realfarmacy.com and changed it quite a bit to fit the ingredients I have. I love and it feels so healthy. It even has some seaweed in it, yeap I went there and it worked; just one sheet of nori seaweed chopped up with a scissors. Adds complexity and it is good for skin care which is what I need right now.  You can alter it as you like. I used shrimp as I had them. If you prefer chicken go right ahead and swap out for that. Or use cauliflower and make it more veggie driven. I think this is a flexible stew; thick and very flavorful. Great on a cold day especially if you feel ill or sluggish. It will perk you up!

Shrimp and Coconut Stew

Ingredients:

1 medium onion chopped

2 Tbsp. coconut oil

1 tsp. cumin seeds

2 lg garlic cloves

1 can (15 oz) diced tomatoes

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. turmeric

2 tsp. finely chopped fresh ginger

1 can unsweetened coconut milk

1 cup chicken broth

1 cup finely sliced Chinese cabbage

1/2 cup shredded snow peas

1 tsp. sea salt

1 sheet nori seaweed

Big handful of dry rice noodles; maybe a cup of them; I used large width.

3/4 lb large raw shrimp; peeled or not!

Directions: heat oil in large soup pot, add cumin seeds and stir for a few moments; add onion and cook for 2-3 minutes; add garlic; cook a minute and then add all the dried spices and chopped ginger. Stir and cook a minute; add the tomatoes and cook for 3-4 minutes until they soften. Add the Chinese cabbage, coconut milk and broth. 

Meanwhile; heat 2 or 3 cups water to a boil in a separate dish and add the noodles; turn off heat and let stand 8 or 9 minutes. I heat the water in my microwave but you can do it on the stove of course.

Add the shrimp and snow peas to the soup once the mixture had come nearly to a boil. While it is heating you can add the seaweed. I folded my sheet up and cut it into narrow strips with a scissors and dumped it all in. Turn down heat so it doesn’t boil, and simmer 5-6 minutes. Don’t over cook those shrimp! Add the cooked rice noodles and salt at the end of this time, stir and add  water or more broth if it has gotten too thick. Make sure it is hot, and that you have tasted to see if there is enough salt to your tastes. Serve in a wide shallow bowl. Enjoy!

 

Notes: I generally break up the rice noodles into 2-4 inch lengths; they come in a packet of long strips; hard to measure. I just grab out a big chunk and break them up somewhat before dumping in the very hot water. You can use any width you prefer.  You can use any type noodle you prefer but rice noodles are most authentic.

If you don’t like shrimp use another seafood like scallops or a white fish like cod. If you don’t like seafood/fish you could add cooked chicken in slivers or go with no protein at all. To make it vegetarian use vegetable broth instead of chicken broth. To “beef up” your vegetarian version try adding some small flowerets of cauliflower; maybe a cup or two when you add the tomatoes.

If you shiver at the very thought of the nori; just leave it out. It adds flavor and protein and does increase the authenticity of the flavors. Enjoy!

Chunky Mushroom Soup

 

Cream of mushroom soup.  Sounds kinda dull. Everyday.  Nothin special… but when you make it from scratch and you use wild mushrooms it becomes extraordinary and quite memorable. I have made this soup before but this time I had several kinds of wild shrooms to use which amped up the flavor quotient.  I posted a picture on a facebook mushroom id group and got a lot of likes and a request for the recipe so I thought it could be my next post; why type it up just for that one or two folks who asked it; better to share it on my blog for my peeps!

My amounts are somewhat flexible; can use less or more cream, can use store mushrooms. What ever you want. My local farmer’s market has a vendor who sells wild mushrooms; another good source for your ingredients.  Just be sure you know the variety of mushrooms and that every shroom is safe and edible! Use what ever dairy you like. I have used a range of choices in the past.  This time I went with half and half and whole milk.  If you want to chop the mushrooms finer; go for it; you can even puree it but I much prefer it a bit chunky.

We ate outside by candlelight last night and I didn’t bother with a picture of it in the soup bowl due to the light conditions; tonight I will update this post with one of those shots taken in the kitchen! PS: I found most of the shrooms we picked; I am good at it! Joe is much better at identifying; I am a beginner and he is pretty expert at it. It is fun to do together.

Chunky Wild Mushroom Soup

Makes almost 2 quarts.

Ingredients:

  • 15-16 ounces assorted wild mushrooms, chopped coarsely

1 cup yellow onion, chopped

4 Tbsp. butter, divided

1 Tbsp. olive oil

1 carrot chopped in small cubes

1 large shallot chopped small cubes (about 1/2 cup)

2 Tbsp. white rice flour

6-8 stems fresh thyme

1 cup dry white wine (I used a dry Riesling)

1.5 tsp. sea salt and ¼ tsp. freshly ground black pepper or white pepper

1 cup chicken broth

2 cups vegetable broth (or more chicken broth)

1 cup half and half or light cream

½ cup whole milk

1-2 Tbsp. chopped garlic or regular chives

Sprinkle of fresh parsley (I used dried as my parsley plant has bit the dust)

Directions; chop the ingredients so everything is ready. I like my mushrooms chunky but cut them how you like to eat them. Heat the olive oil and half the butter in a large heavy bottomed sauce pan; mine is copper; about 4 quarts. Add the onion, sauté on medium for 4-5 minutes until softened, add the shallots and stir for a minute. Add the flour; stir and cook for a minute. Add the wine, stir and cook a minute. Add the mushrooms and stir for 5-7 minutes until they soften, then add fresh thyme, broths and a tsp of sea salt and some fresh ground pepper. Cook 15-20 minutes on medium.  You want all the veggies to be soft and fully cooked but not mushy. Add the cream and milk, stir well; heat; do Not boil.  While it heats add the finely chopped chives, I used garlic ones and add parsley. I have a five tined scissors for herbs; it chops them perfectly right into the soup. Taste and add more salt if needed.  mushrooms soup

Notes; if you are not gluten free use all purpose flour. If it is too thick add more milk.  It does thicken on standing. I used a blend of honey brown mushrooms, hen of the woods, chicken of the woods and just a speck of chanterelle in my soup this time. A mixture really is nice for a full flavor. Use whatever mushrooms you like. If you want it richer use heavy cream instead of half and half. You can add more butter if you like but I find it quite rich just like I make it.  I pluck out the stems of the thyme when it is cooked; the tiny leaves fall off into the stew; you can remove the leaves from the stems before cooking if you prefer to do that.  You can replace the shallot with leek if you prefer.

This is a rough adaptation from a recipe from Food Network, by Ina Garten – I simplified it quite a bit. And I cut back on the butter, flour and dairy.  I used different mushrooms and made it gluten free as that is my life these days! Enjoy!

 

 

Summer Tomato Soup

Summer is tomato time around here.  I had tomato salad last night and for lunch I had homemade tomato soup, had it yesterday too.  It is all gone but I am wishing I had another bowl in the fridge for tomorrow.  Last October I made a big batch and froze it in plastic containers, each two servings.  I felt like I was back in a sunny summer day whenever I had it for lunch last winter.  I add the cream before serving; not before freezing, FYI.

So make some, it is Ina Garten’s recipe simplified a tad.  If you don’t like it creamy leave out the cream or use half and half or whole milk for less calories.  If you are a vegetarian use veggie broth instead of chicken broth.  You can strain it but I prefer it unstrained and chunky. It has a fair amount of garlic which you can reduce as wished.  I cut back on the salt but you can cut it even further as you wish.

Your family will love this soup with a sandwich or salad. It is naturally gluten free.  GF croutons would bring a lovely crunch to it if you have any.  I make it a lot in late summer, commonly used recipe…I never think to take pictures of the process. Next batch!

tomato soup in bowl

This was made with just a touch of half and half, not cream; plenty creamy for me!

Cream of Tomato Soup

Ingredients
3 tablespoons extra virgin olive oil
1 1/2 cups chopped red or yellow onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5-6 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves

2-3 cups chicken stock, preferably homemade
1-2 tsp. kosher salt
1/2 to 1 tsp. freshly ground black pepper
3/4 cup heavy cream/half and half or whole milk

Directions
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Or: use your Instant Pot Electric Pressure Cooker to make it; saute as per recipe in the pot, add the rest of the ingredients and put the lid on and cook under pressure 20 minutes.  You might have to blend it a bit with an immersion blender. I sometimes leave off the cream but my next paragraph is how to add that….

The finish: Add the cream or milk to the soup and process it by blending with an immersion blender or run it through your food processor. I use my cute little boat motor blender and leave it chunky just as I love soup to be. Reheat the soup over low heat just until hot and serve plain or with julienned basil leaves and/or GF croutons. Enjoy!

Read more at: http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe.

Original post of this was way back in the summer of 2014.  Minor changes and additions.

Golden Gazpacho…Cold Tomato Soup for Summertime Dining

Hot summer days mean I need a cool recipe. One with minimal cooking: gotta be easy and totally tasty.  Plus I gotta use some of my garden produce.  Gazpacho is the classic Spanish cold soup. I make it every summer out of ripe red tomatoes. This time I made it from some golden yellow tomatoes; they had some bad spots and couldn’t be included in a free produce give away due to that. I believe the actual variety is Kelloggs Golden; think big fat heirloom tomaters. They are especially nice for some people as this variety is lower in acid; we grow it in our church community garden for seniors who have trouble with regular tomatoes.  Using yellow tomatoes changed nothing else about this recipe but it sure looks different! The flavor is mild and delightfully tomato-y.golden tomatoes in bucket

So, this recipe is perfect for using excess tomatoes and I love it on a hot day. It absolutely must be made with ripe summer tomatoes, never ever attempt it with any less than the best vine ripened fruit.  You can get great tomatoes at farm stands, farmer’s markets and even the grocery store; look for the grown local label for the best flavored tomatoes. Please do not use greenhouse tomatoes grown far away and shipped while not really ripe. Your soup will not be full of tomato flavor and it will taste disappointing.  These ripe locally grown tomatoes are vital to the flavor of gazpacho.  If you can’t find golden tomatoes just use red ones; a more traditional looking gazpacho.

I make my gazpacho in the blender but I believe a food processor works okay too.  No heat,  minimal fuss.

golden gazpacho in blender

My version allows you to add chopped raw veggies in the amount you prefer just before you slurp it down. I prefer its fresh pure flavors to those soulless restaurant versions that are often gelatinous and terminally crammed full of assorted chunky veggies…uggh.

golden gazpacho toppings

Warning: you do need to peel the tomatoes but that goes pretty fast.  I heat about a wide sauce pan filled 3 inches deep with water to a boil and pop the ripe tomatoes in for 2 to 3 minutes. I put in two big ones at a time; done in a couple batches.  Let them cool a bit and then peel off the skin and cut out the blossom end (top) and they are ready to use. Saying large tomatoes is kinda vague; just think about how many will fill your blender about 2 times 2/3 of the way full. For me it was about 4 or 5 huge tomatoes.  I had a bit extra I put in a bowl and sprinkled with white balsamic vinegar to eat as a tomato salad; good way to use up extra  tomato slices. golden tomatoes in pot

One important instruction: gazpacho just HAS to chill really good; make it early in the morning to serve as a late lunch or better yet; for supper. The colder the better, I always put my soup bowls in the freezer for 15 or 20 minutes and yank them out just before filling and serving this cold summer delight.

It is a flexible recipe; depends on the size of your tomatoes. This should make close to 50 ounces or nearly a  quart and a half.  It will keep 3-5 days in the refrigerator.

Golden Gazpacho

Soup ingredients:

3 to 6 ripe fat golden tomatoes (large ones)

About ¼ cup EVOL; best quality you can afford: I used some from Aldi’s

2 slices white bread (GF if you have celiac)

1 lemon

2 large garlic cloves, peeled

1 to 1 ½ tsp. sea salt

Toppings:

2 tomatoes diced, heirloom if possible

1 cup diced burpless cucumber

2 scallions, sliced thin, green and white parts. Chives work okay too.

Directions: peel the tomatoes as described above.  When I peel them I do it over a bowl to capture the juices and seeds. I save them, strain off the seeds and I add back the juice as needed to thin the finished soup.    Put half of your cut up tomatoes in the blender; add a slice of bread broken up, 2 tbsp. olive oil, the juice of half a lemon and one garlic clove.  Put the lid on and blend well.  Note: do not fill the blender more then ¾ full. Taste; add salt; ½ to ¾ tsp. Pour in a glass bowl.

Repeat entire process with the rest of the ingredients and thin with reserved tomato juice – it should be thick but not porridge thick.  Mix the two batches together in a big glass bowl; never metal because of the acidity of tomatoes and cover tightly with plastic wrap.  Then chill it at least 3 to 4 hours.

Serve with bowls of toppings to sprinkle on top of the thick soup; diced ripe tomatoes, scallion slices and cucumber ( preferably burpless) cut in small dice.  If you want to guild the lily, top with croutons (gf ones if you have celiac), I don’t often bother. golden gazpacho in bowl

 

Note: gluten free bread often gives a slightly different texture to the soup; somewhat less smooth in the look of it and the taste.  It’s okay as it doesn’t affect the flavor: it still is delicious and a bowl of it is so very refreshing on a hot day.  Serve with a small sandwich and you have a perfect summer lunch.

Orange and Red Lentil Soup

This soup did not disappoint me with its unusual flavors and I enjoyed every naturally gluten free spoonful. I think you will too.

I did modify it somewhat from the original recipe, of course!  I changed the cilantro for parsley as I am not fond of cilantro and there is a reduced amount of garlic and of orange juice.  I love the bright flavors in this potage and as a bonus it is very healthy with the fresh orange juice, lentil beans, garlic and onions. If you love cilantro, sub it in for the parsley by all means.

Note, the red lentils, which you can get at the health food store, turn a soft maize color when cooked.  I think some brands are more orange in color but mine usually turns that soft yellow. red lentils

This recipe is a bit spicy but light as there isn’t any dairy or meat in this soup.  You will find this a great spring soup. If you use veggie broth it becomes vegetarian.

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These are the sauted onions resting in a bowl before going back into the soup.

 

quiche 001

Broth in the soup, lentils are low in the pot!

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Red Lentil and Orange Soup

Ingredients

  • ½ a bunch (1-inch-diameter bouquet at stems) fresh parsley
  • Extra-virgin olive oil
  • 3 medium onions, chopped into 1/4-inch dice
  • Salt and fresh-ground black pepper
  • 2large garlic cloves, fine chopped
  • One1/2-inch piece fresh ginger, peeled and fine chopped
  • 2 teaspoons ground coriander seed
  • Zest and juice of 1 medium orange
  • One 14-ounce can chicken or veggie broth
  • 2-1/2 cups water
  • 3/4 cup red lentils, rinsed and sorted
  • Juice of 1/2 to 1 lemon

Instructions

Wash and dry the bunch of parsley. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining parsley leaves, refrigerating the rest for another dish.

Generously film the bottom of a 3 quart saucepan with olive oil – like two or  three tablespoons and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Sauté until the onions just begin to brown. Blend in the parsley stems, half the parsley leaves which you chopped, garlic, ginger, ground coriander seed, and the orange zest. Sauté all of that for about 20 seconds over high heat, until the pan smells fragrant. Scrape out into a bowl and set aside.

Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed onions and seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors.

Stir in the juice from half a lemon, the juice of the zested orange, and additional water, broth or orange juice to taste, starting with 2/3 cup. Then warm and sample the soup for salt, pepper, and lemon juice, adjust them as needed.

Scatter the remaining parsley tops over the soup, and ladle it into deep bowls.

The original recipe before modifications came from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.

Originally posted March 2015. No changes to recipe.

Zingy Coconut Chicken Soup

Cold weather, sniffles, chilly fingers: all great reasons to make soup, especially chicken soup.  But I found myself wanting something more, a big bowl of soup with a ton of flavor and some zip in it. So I threw together a quick soup using some broth I made the other day in my Instant Pot electric pressure cooker; to make the broth I put in the roasted chicken carcass and a bit of celery and carrot plus lots of water on for 30 minutes on high pressure and after straining I had a nice container full of rich chicken broth.  I added lots and lots of veggies as well as some great aromatics: slivered fresh ginger and a big clove of garlic. To pull the flavors together I poured in half a can of light coconut milk and added a handful of broken up raw rice noodles (any brand of wide rice noodles will work). Added some cubed roasted chicken and in no time at all I was slurping down this excellently flavored chicken coconut stew. It was like I was eating at a beach soup shack in the islands feeling the warm sea breeze through my hair…  Light zingy flavor and tender chicken with lots of fresh vegetables.  Man, was it yummy and healthy!  Totally guilt free and naturally gluten free if you are careful in choosing your broth.

Angie’s Zingy Chicken Soup

2 medium sized carrots cut on diagonal into thin coins

2 celery stalks, cut on thin diagonal slices

1 onion cut down the top to bottoms, peeled and cut into long strips

1 tbsp. mild olive oil

1 large garlic clove minced

½ cup chopped green cabbage

2 baby bok choy cut into one inch lengths, bases cut in quarters or eighths

1 quart chicken broth; preferably homemade

4 rounds of thinly sliced fresh ginger cut into narrow strips

½ a can of light coconut milk

1 cup pea pods, cut off ends

½ to 2/3 cup broken wide rice noodles

Pinch crushed red pepper flakes (I use a bit less then 1/8 tsp unless you like it spicier; just add more)

1-2 cups cubed or torn in small pieces cooked chicken (I use leftover roasted chicken breast)

Directions: Sauté carrots, celery and onion in large soup pot in the hot oil on medium heat: about 4-5 minutes, do not brown, add garlic; cook 1 minute, add bok choy and then the broth.  Heat to nearly boiling and add the ginger and cabbage, cook 1-2 minutes. Add the coconut milk, rice noodles, red pepper flakes and  cook on low heat for 5 minutes; add pea pods and cook 4 to 5 minutes until noodles are cooked through. Add the cubed or torn chicken meat in the last minute to warm it.

Notes: The amounts of veggies are as fluid as you want to be; leave out something you dislike or don’t have or use more/less of any veggie. The critical ingredient for the flavor is the fresh ginger; without it you have very bland soup. I have used frozen snow peas when I couldn’t find fresh in the store.  My favorite coconut milk for this soup is organic light coconut: thin and wasn’t too strongly coconuty. Perfect for this stew although regular coconut soup does work. I used baby bok choy but a couple stalks of regular bok choy will work just as well; might need to cook slightly longer than the baby choy. If you use store broth: Kitchen Basics has really good gf chicken broth; one 32 ounce box container should do it.  I also buy inexpensive gf chicken broth at Aldi’s.  I used home roasted chicken breast but you could use a rotisserie bird, although I suggest you check for gluten free before choosing that route as some stores make their birds with ingredients that make it not gluten free so not safe for those with celiac disease.

Enjoy!

chicken soup in bowl

Italian Seafood Stew 2.0

I am a true lover of seafood and enjoy a good soup. So, combining these two loves is a natural. Years ago I used to make French Bouillabaisse, a light seafood chowder served over garlic bread.  The other day I was craving something warm and cozy like a bowl of soup. I had a can of artichoke bottoms someone gave to me.  I had some seafood… I used to make a Portuguese seafood stew but I am kinda tired of that; so upon more thought I decided it would be far more interesting to make an Italian version of Bouillabaisse that could use the ingredients I had on hand including that can of artichoke bottoms. I had everything but the cod.

It turned out pretty tasty. You can be flexible with the veggie amounts: I tend to use a lot of veggies in my recipes.  I am positive you could use artichoke hearts, either canned or frozen in stead of the pricier bottoms. If you hate artichokes; leave them out. Their flavor is not a strong component but if you don’t want it….  A cup of thinly chopped fennel would make a good substitution.  I got my saffron at Valley Farm Market in Bethlehem, cheapest around. Seems of good quality.

Use what ever seafood you have or enjoy. I think it is more interesting if you use at least two sorts besides one white firm fleshed fish. Leave the clam or mussel shells in and ditto for the shrimp shells: they add real flavor and look very authentic, just let folks pick them out. Do not use large clams or big hunks of fish; no bigger than one inch square.  Only cook it until shells open, shrimp curl and fish gets opaque.

Angie’s Italian Fish Stew

2 Tbsp. EVOL (good olive oil)

1 stalk of celery diced

1 medium onion diced

1 large carrot diced

4 garlic cloves minced

¼ tsp. saffron, crushed

1 15 ounce can of finely diced tomatoes

1 large red potato cut in small (1/3 inch dice)

2-3 Tbsp white wine or vermouth

1 ½ cups water or whey leftover from straining yogurt

2 cups chicken broth

1/8-1/4 tsp. red pepper flakes (your discretion)

1 bay leaf

½-3/4 cup cooked chickpeas.

½ lb mixed seafood like mussels, clams, squid, shrimp

½ lb cod fillet

1Tbsp fresh lemon juice

1 Tbsp. fresh minced parsley or 1 tsp. dried parsley

1 can artichoke bottoms or hearts, drained and diced; I used all but one bottom

Garlic bread rounds, gluten free french bread

Directions:

Heat EVOL in large heavy bottomed 2-3 qt sauce pan.  Add celery, onion and carrots, cook about 5 minutes until softened, add garlic, cook another minute, add saffron, cook a minute.  Add wine, water/whey and broth. Let heat a minute and add the potato cubes, bay leaf and red pepper flakes.  Cook 15 minutes until potatoes are nearly done. Add cod which you have diced in large cubes and sprinkled with the lemon juice and mixed seafood. Cook about 5-8 minutes until seafood is just barely cooked.

Serve over thick slices of French bread heated, smeared with butter and sprinkled with garlic powder. I used two per bowl. You can heat them in the oven or in a toaster; do not butter and put in toaster; If you use the toaster method you will have to butter and garlic after it is done. I tried it both ways and it is superior baked in oven but fine done quick in the toaster. I used leftover French bread I had made the other day, gluten free of course and it made great garlic bread. The garlic granules work well but if you feel compelled to use fresh garlic…. You pour the stew over the bread and let it get soft from the broth. Alternately you can just eat it as bread with your stew. Enjoy!

seafood stew 3

Notes: I used chick peas I had cooked myself but canned are fine. If you don’t like chick peas use cannelloni beans or navy beans. I bet fava beans would be great in this! I used the whey remaining after I made Greek yogurt the day before. I never tasted it before; it is a touch salty and slightly tangy and very pleasant. I believe it is full of nutrients and a great addition to a soup.