April 28, 2008

Creamy Potato and Celery Soup

My spring allergies seem to get worse with every spring that comes around. The sun and warmth call me to be outside, most likely playing in the dirt, but once I get out there I pay for it by sneezing and coughing and man does it hurt to sneeze! Not fun at all! When my allergies just get to the point where I want to curl up in a ball and wait for next winter to come and freeze out the allergens it's time to make some soup and it's quick and easy to boot!

Now the standard go to soup when you're not feeling well is a basic chicken soup, but sometimes when you want soup, you just want something creamy. This soup is smooth and hearty, all while not being too heavy. It's just the ticket for when you just want something a little velvety. It's the perfect match to chase away those allergy blues!

What You'll Need:
2 teaspoons of butter
1 tablespoon of extra virgin olive oil
1 small onion, chopped
2 ribs of celery, chopped
A pinch of sea salt (Note: If your broth is already salty then skip the sea salt.)
Freshly ground black pepper
1 large sized potato, cut into small cubes
1 quart of chicken broth
2 cups of mashed potatoes
1 cup of milk (Note: Any milk will work...I used skim.)
1/4 cup of corn starch (Note: If the potatoes thicken the soup sufficiently for you then you can skip the corn starch.)

In a medium sized pot sauté onion and celery with a little sea salt and some freshly ground black pepper until tender. Add the chopped potato and cook for 2-3 minutes until potatoes are slightly browned.

Add chicken broth and bring to a boil. Reduce heat to a simmer and cook until potatoes are fork tender.

Stir in mashed potatoes and milk until smooth. If the potatoes don't thicken the soup enough for your liking then stir in 1/4 cup a corn starch and cook until mixture thickens.

How easy is that?

Notes: You can add in other vegetables if you like. Leeks would be good, but I didn't have any on hand. You could add corn or carrots or even more potato. It's completely up to you and your tastes.

Posted by Dianne at 8:24 AM | Comments (0) | TrackBack

March 27, 2008

Matzo Ball Soup

I had never had Matzo Ball Soup, but I was curious. It looked like such a hearty, comforting soup and those I know who had tried it were big fans, so I decided about a year ago to make some. Of course somehow I always got sidetracked and never got around to making it, but that all changed last week and I must admit I was highly impressed! I'll most definitely make this again and I may try one of the other variations I've seen as well.

Overall this is a simple, basic, hearty soup that really hits the spot. It's exactly what you're looking for when you think of comfort food, with the added bonus of a hearty broth and nice chunks of chicken and vegetables. What's better than that?

What You'll Need:
1 whole chicken, rinsed
Water
Sea salt
Black pepper
2 cups of matzo meal
2 tablespoons of extra virgin olive oil
2 eggs
A pinch of salt
2 tablespoons of chicken broth
Extra virgin olive oil
1 onion, chopped
2-3 carrots, chopped
2 ribs of celery, chopped
1 leek, chopped

Place your chicken (and any gizzards and such) in a large stock pot and cover with water. Add a generous pinch of sea salt and some black pepper and bring to a boil. Reduce heat to simmer and cook for 30 minutes to an hour, until chicken is done through and the water has formed a broth. (Note: This is just a very basic chicken stock. You can add in other veggies or herbs and such if you want, but for this soup simple is best.)

While the broth is making mix together matzo meal, olive oil, eggs, salt and broth in a medium sized bowl until a sticky dough forms. Place the bowl in the fridge for at least 30 minutes to chill.

Once the chicken is done and the broth has formed remove the chicken and place it in a glass or stainless steel bowl to cool so you can remove the chicken from the bone. Strain broth through a sieve into a large glass or stainless steel bowl and set side.

Return the empty stock pot to the stove over medium heat and sauté onion, celery, carrots and leeks until the onions are tender. Return the broth to the pot and bring to a boil. Cook for at least 30 minutes or until the carrots are tender. Taste the broth and if more salt or pepper are needed add accordingly.

Once the chicken is cooled enough to handle remove the skin and discard. Next tear off chicken until all of the edible meat is off of the bone. Once the carrots are tender add the chicken pieces back to the pot. Bring the mixture back to a boil and take the chilled matzo mixture and roll it into balls slightly smaller than a golf ball. Once all the matzo balls are added cook the soup for an additional 10 minutes to cook the matzo balls and then serve the soup warm.

Notes: One of the recipes I read a few years ago for this soup called for putting dried dill into the matzo balls. I must admit that intrigues me and I may try it next time, but this time I wanted to leave the soup as basic as possible.

Posted by Dianne at 7:52 AM | Comments (2) | TrackBack

March 20, 2008

Tomato Chick Pea Soup

Tomatoes and chick peas go very well together, so why not make a soup with both? This soup utilizes those two ingredients, along with some other vegetables, to make an easy, quick, hearty, healthy soup that really hits the spot. What's better than that on these days that can't figure out if they are winter or spring even if today is the first official day of just that?

What You'll Need:
Extra virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 leek, chopped
1 teaspoon of dried thyme
1 - 15.5 ounce can of chick peas, drained
1 - 28 ounce can of crushed tomatoes
1 quart of broth (vegetable or chicken)
2 cups of spinach, chopped

Sauté onion, carrot, leek and thyme in a little extra virgin olive oil until onion is tender. Add chick peas, tomatoes and broth and stir until mixed. Bring to a rapid boil and then reduce heat to a simmer and cook for 20-30 minutes. Add chopped spinach and cook for 5-8 minutes until spinach is just cook. Serve immediately.

Notes: You could add other vegetables into the soup if you liked. You could also add some shrimp or chicken if you wanted a meat element, but the soup stands alone with the chick peas and is hearty in and of itself without extras.

Posted by Dianne at 7:37 AM | Comments (2) | TrackBack

March 12, 2008

Improvised Miso Soup

I'm a huge fan of Miso Soup, I mean big time! I've always wanted to try and make it at home, but it was just one of those things I just never got around to. Plus when I've read about it in the past it's a bit intimidating, mainly in that you can not let the soup boil once the miso is added. Talk about pressure! ;o)

Last week I decided I finally wanted to try my hand at making Miso Soup. I got some brown rice miso and some tofu and thought I'd be good to go. I didn't however get any dashi stock. I did some reading and found that one version of dashi stock was made with dried mushrooms. The only problem with that was I didn't have any dried mushrooms on hand. I did however have some baby portabella mushrooms so I decided to make some mushroom broth from that and go from there. In other words I improvised! The end result turned out great and was an almost dead ringer for the Miso Soup I order when Jamison picks up sushi for me.

What You'll Need:
1 package of mushrooms (Note: As I mentioned above I used baby portabellas.)
Enough water to cover the mushrooms in a 2 1/2 quart pot
1 package of firm tofu, cut into small squares
1-2 tablespoons of miso
2 cups of spinach, chopped into strips

In a 2 1/2 quart pot cook mushrooms in water until mushrooms are tender. Remove mushrooms and reserve broth. (Note: You do not want to add salt to this as the miso is salty enough to flavor the whole soup. Also you can eat the mushrooms as is or use them in something like Mushroom Stroganoff or Mushroom Spread.)

Once the mushrooms are removed add in the tofu and let it cook for 5 or 6 minutes. (Note: Tofu absorbs flavor from the components of the soup. On it's own it doesn't taste like much.) After the tofu has been in for a few minutes lower the heat and make sure the soup is NOT boiling! Stir in miso until dissolved and make sure the soup does NOT go to a boil after the miso is added. (Note: I don't know why you're not supposed to boil it, but I kept reading that over and over in terms of miso and it's even printed on the side of my miso container. If anyone out there knows why drop me a comment! ;o))

Once the miso is added add the spinach and cook until spinach is just wilted. Serve immediately. (Note: I used the bagged baby spinach and I know it says it's "triple washed" or some such who hah, but wash it! They put some kind of stabilizer or preservative on it, even on the organic versions, and when I don't wash it it makes my tongue numb. That tells you it's something you don't want to be eating! Wash, wash, wash! ;o) Plus you don't know who has handled it after it was "triple washed" so don't take any chances!)

Notes: Using the mushroom broth makes this vegan, just so you know. I even ended up freezing part of the batch for use later. You can also top this soup with chopped green onion. The place I order mine from does both spinach and green onion, but I didn't have any green onion on hand.

P.S. Oh and don't forget the March edition of the Dianne's Dishes contest series for your chance to win some free herbs and spices!

Posted by Dianne at 6:58 AM | Comments (2) | TrackBack

February 25, 2008

Chicken Soup A La Alexis

"Mommy I want to make some chicken soup."

"OK."

"And I want it to have big chunks of chicken."

"Anything else?"

"And salt, pepper, peas, corn, onion and leeks."

"Is that all?"

"Oh and egg noodles!"

"Sounds good."

"And when we get finished I want you to take a picture of my soup and put it on your 'bog'!"

So we made some soup just as she asked and I'm sharing it with you now. Why stifle creativity? ;o)

What You'll Need:
Extra virgin olive oil
1 small onion, chopped
1 small carrot, chopped
1 leek, chopped
A pinch of sea salt
Freshly ground black pepper
2 boneless skinless chicken breast
At least 1 quart of chicken broth
1 cup of frozen peas
1 cup of frozen corn
1-2 cups of whole grain egg noodles

Sauté onion, carrot and leek with a pinch of sea salt until onions are tender. Add chicken breasts and chicken broth and cook until chicken is done through. Remove from soup and cut the chicken into chunks and then return to broth. Add peas and corn and cook until they are unfrozen (about 5 more minutes). Add noodles and cook until tender. Serve immediately.

Notes: Thyme would be a good addition to this soup. Any other veggies you wanted to add in would be good as well.

Posted by Dianne at 7:39 AM | Comments (2) | TrackBack

February 18, 2008

Vegetable Soup with Quinoa and Barley

Nothing is as warming on a cold winter day as a hearty, healthy bowl of soup! Last week when we were iced in for two days Alexis wanted to make some vegetable soup and this is what came about. It's rich, warm, chunky and oh so filling, all while being healthy. What's not to like? So if you want to chase away the winter blues whip up a pot of this healthy, yet quick soup, and in no time you'll be warm and toasty!

What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
1 carrot, chopped
4 button mushrooms, chopped
1 stalk of celery, chopped
1 - 14.5 ounce can of diced tomatoes
1 leek, chopped
A pinch of sea salt
Freshly ground black pepper
1-2 teaspoons of dried oregano
1 cup of frozen corn
1 cup of frozen peas
1/2-1 cup of quinoa
1/2-1 cup of barley
1 quart of broth (Note: You can use vegetable or chicken broth, whichever you prefer. If the soup seems too thick to you add more broth. You'll most likely have to add more broth to left overs as the soup ingredients absorb the liquid the longer it sits.)
3 tablespoons of tomato paste

In a medium sized stock pot sauté vegetables in a little non-stick spray until onions are tender with a pinch of sea salt, some freshly ground black pepper and oregano. Stir in frozen peas, corn, quinoa and barley. Cover the mixture with broth and stir in tomato paste. Bring to a quick boil and the lower the heat and simmer for 30 minutes covered or until barley is tender.

Notes: You can add any vegetables you like. Alexis wanted to add some ABC noodles to the mix as well so we did to hers. Garlic would be a nice addition. Soup really is an easy dish to tweak, so add what you like!

Posted by Dianne at 7:45 AM | Comments (6) | TrackBack

February 11, 2008

Clam Chowder

Clam Chowder is one of my all time favorites. I've loved Clam Chowder since I was a child and a few years ago I tried my hand at making my own. My first attempts involved me adapting a recipe from Cooking Light that used canned clams and clam juice. From there it evolved even more.

While making chowder I had never actually made it with fresh clams. I had always wanted to try, but for some reason the thought was a bit daunting to me. The other day when Alexis and I were at the market they had some very nice, very fresh clams and I decided it was time to try my hand at chowder completely from scratch. My version is still on the light side as far as chowders go and is chunky with vegetables and clams. It's a lovely, creamy, chunky version that's also not as heavy as other chowders sometimes are.

Chowders made with canned clams and juice are great, but nothing compares to one made with fresh clams. Clams in and of themselves aren't overly expensive seafood either, so you won't break the bank. I readily find them here priced about $1 a pound, but that might not be the case in other areas of the country. If you're interested in making some chowder from scratch start watching your seafood counter and see how clams run in your area.

What You'll Need:
3-6 pounds of clams (Note: Use more if you like a lot of clams, less if you don't. Remember when you are buying your clams that the majority of the weight is in the shell, so while 3-6 pounds might seem like a lot for a small batch of chowder, in reality you aren't really putting that many clams into your pot.)
Water
Extra virgin olive oil
1 small red onion, chopped
4 ribs of celery, chopped
6 potatoes, 3 peeled and chopped, 3 peeled and left whole
A pinch of sea salt
Freshly ground black pepper
2-4 cups of clam juice reserved from cooking the clams
3-4 bay leaves
1 cup of fat free half and half

When you buy your clams you want to use them immediately. The fresher the better. This is a recipe you'll want to purchase your clams and make the same day. Place clams in a large glass bowl and cover with water and ice. Let them sit for 30 minutes to 1 hour. This helps rinse them and let the sand settle out of them. You will see air bubbles rising to the top of the water. Don't worry...This is a good sign!

In a large stock pot cover rinsed clams with water, bring to a boil and cook until clams open. Usually about 20-25 minutes. Remove from heat and take clams out of the clam water, reserving clam juice for the soup. (Note: A rule of thumb to always remember with clams...Clams that are opened before they are cooked are bad so toss them!...Clams that don't open when they are cooked are bad too so toss any of those that might arise! In this batch I lost 4 clams. 3 before cooking and 1 after.)

Once the clams are cool enough to touch remove them from their shells, remove their beards (Note: You'll be able to tell which part is the clam and which part is the beard...The beard is a flowery little projections that looks like, well a beard! Alexis had a ball doing this step and was disappointed when there were no more clams to separate.) and place the clams in a large glass bowl. Cover the clams after they are separated with some cooled clam juice and set aside. I like to do this step while the soup is cooking.

In a large stock pot sauté onion, celery and cubed potatoes, with a pinch of sea salt and some freshly ground black pepper, until onion and celery are slightly tender, but not mushy and still have a bit of a bite to them. Cover the veggies with clam juice and add the three whole potatoes and bay leaves. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender.

Once the whole potatoes are tender remove them from the pot and mash them with the half and half. Remove the bay leaves and discard. Then return this mashed mixture to the pot to help thicken the soup. Drain the clams and then stir them into the soup. Cook for 3 or 4 minutes to heat clams through. Serve immediately. (Note: Don't cook for too long after you add the clams. They get tough if cooked too long.)

Notes: Fat free half and half is great in that it gives you that creamy aspect of heavy cream without the extra fat. You could use corn starch or flour to help thicken the soup, but the potatoes give the soup a very creamy thickness that is a bit healthier than the other alternatives. Some people like to add thyme to their chowder, and while I'm a fan of thyme, I don't care for it in chowder. Ditto for nutmeg, which is also sometimes added. If I add anything to chowder other than your basic sea salt and black pepper I go for Old Bay Seasoning to give it a kick.

P.S. Don't forget Dianne's Dishes February Contest: Kids In The Kitchen for your chance to win one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set"! Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner on Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?

Good luck! Oh and tell your friends! ;o)

P.S.S. Oh and go check out the winner of Culinate's Death by Chocolate contest!

Posted by Dianne at 9:16 AM | Comments (2) | TrackBack

February 5, 2008

Taco Soup

  

Want some tacos, but want a slightly healthier twist on the sometimes fat laden classic?  Why not make some taco soup?  This soup has all the elements of your basic taco, minus the corn shell, but with corn thrown in to give it that same taste.  Top it with a little light sour cream and light cheese and your taste buds will be convinced you’re eating a taco!

What You’ll Need:

Extra virgin olive oil
1 small onion, chopped
1 bell pepper, chopped
1/2 pound of lean ground beef or turkey (Note: If you want you can leave out the meat all together.  You could add in textured vegetable protein, soy crumbles or even just add some beans.)
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of garlic powder
1 tablespoon of cumin
1 tablespoon of chili powder
1 tablespoon of paprika
A pinch of cayenne pepper
1 1/2 cups of cooked red beans
1 - 28 ounce can of diced tomatoes
1 - 15 ounce can tomato sauce

In a large pot sauté onion and bell pepper until just tender with a pinch of sea salt, black pepper, garlic powder, cumin, chili powder, paprika and a pinch of cayenne pepper.  (Note: You can add more cayenne or less depending on how hot you like things.  This is the same with the chili powder as well.)  Add ground beef or turkey when the onions and peppers are about halfway done and cook until it is browned.  (Note: The light ground beef/turkey has little fat in it and usually doesn’t have to be drained.  If the meat you are using has a higher fat content then add the spices AFTER the meat is finished and drained.)  Stir in red beans, diced tomatoes and tomato sauce and cook for 30 minutes to 1 hour to let the flavors meld.  Serve warm.

Notes: You could add in different types of beans if you want.  Black beans would be really good in this mix.  You could also add in some jalapeños if you like them or even cilantro, though I wouldn’t because I’m not a fan. 

Also, don't forget that you can still vote over at Culinate in the Death by Chocolate contest!  You could win a trip for two to Napa to their chocolate festival at the end of February!  My entry is Hot Fudge Cake! 

Chocolate...What's not to like? 

Posted by Dianne at 9:55 AM | Comments (4) | TrackBack

January 17, 2008

Double Mushroom Soup

It started snowing about an hour ago and we're supposed to get 3-5 inches of accumulation. When it started snowing I decided to make some soup for lunch, because snow automatically makes me think of soup. I thought about making some Maryland Crab Soup, but decided to save that for another day. Instead I thought it might be good to make some Double Mushroom soup instead.

Double Mushroom soup is very versatile and it's just perfect for when you want something beefy, but don't necessarily want beef. You can mix and match ingredients and broths, but the mushrooms come together perfectly to create a healthy alternative to French Onion soups, which can have a lot of fat in them. The mushrooms and broth definitely give the soup a "beefy" kick that hits the spot on a cold winter day!

Oh and on a side note...Let it snow! Let it snow! Let it snow! ;o)

What You'll Need:
Extra virgin olive oil
1 onion, cut into strips
A pinch of sea salt (Note: The broth I made the other day didn't have salt in it. If the broth you are using is salted you can omit the pinch of salt.)
Freshly ground black pepper
1-3 tablespoons of fresh rosemary removed from the stem
2 large portobella mushroom caps, sliced
6-8 button mushrooms, sliced
1 quart of mushroom broth

In a medium sized pot sauté onions until slightly caramelized with rosemary, sea salt and black pepper.

After the onions are tender add the mushrooms and cook for 2-3 minutes until mushrooms are slightly tender, but not falling apart.

Add mushroom broth and bring to a quick boil. Reduce heat to a simmer and cook for 30 minutes to an hour. (Note: The longer the soup cooks the more the mushrooms add to the flavor of the soup making it more "beefy".) Serve warm.

Notes: You can use thyme instead of rosemary, but I forgot to grab some when I was at the store. You can also make mushroom broth by boiling mushrooms in water with a little sea salt and black pepper. If you don't want to use mushroom broth or don't want to make it, you can use beef or chicken broth instead. If you want you can top this soup as you would top French Onion soup with cheese and croûtons, but it's perfectly delicious and much healthier as is. Also if you make the soup as I did above it's vegan in case you need a vegan dish for a mushroom lover. :o)

Posted by Dianne at 11:08 AM | Comments (2) | TrackBack

January 14, 2008

Creamy Tomato Vegetable Soup

It's a cloudy cool day here in Maryland today and I immediately thought of soup for lunch! What's better on a cold, cloudy day than a nice, hot pot of soup!

This soup is thick, warm, creamy, filling and also healthy if you stick to low-fat or fat-free sour cream. The rosemary and oregano give it a nice flavor, while the garlic and onion give it a bit of a kick. The sour cream comes in at the end to make things nice and creamy, while giving the soup a mellow undertone throughout. Your end product is just perfect for a cold winter day!

What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
1 rib of celery, chopped
1 large carrot, chopped
1 1/2 cups of greens beans, chopped
1 leek, chopped
2 cloves of garlic, minced
1 sprig of rosemary, chopped
1-2 tablespoons of oregano, chopped
6 button mushrooms, sliced
1 cup of frozen corn
1 cup of broth (Note: Any type of broth you like will work. I used some homemade chicken broth that I made the other day.)
1 - 28 ounce can of crushed tomatoes with basil (Note: If you can't find them with basil you can add 1 teaspoon of dried basil to the soup.)
1/3 cup of sour cream (Note: Any type will work. I used fat-free.)

In a medium sized stock pot sauté onions, celery, carrot, green beans, leek and garlic until onion is tender. Add rosemary and oregano and stir to mix. Next add mushrooms and corn, along with the broth and tomatoes. Stir to incorporate and bring to a quick boil. Reduce heat to simmer and cook for 1 hour. Add sour cream and stir to mix throughout the soup. Cook for an additional ten minutes to heat the sour cream and then serve warm.

Notes: I had originally wanted to use thyme in this soup instead of rosemary and oregano, but I realized I was out of dried thyme and I didn't grow any this winter to keep indoors so I went with fresh rosemary and oregano, which I do have growing. You could leave the basil out of the soup entirely if you wanted. You could also eat the soup without adding in the sour cream.

Oh and don't forget! If you like chocolate and haven't entered yet be sure and enter Dianne's Dishes first ever contest for four bars of Green and Black's organic chocolate!! You have until Today, January 14, 2008 at 5:00 PM EST to enter. So take this link and register if you haven't already. Oh and tell your friends! Comments will be closed after five and I'll contact the person who has won to get their address so I can send their chocolate their way. Tomorrow morning I'll announce who has won so good luck!

Free chocolate...What's not to like? ;o)

Posted by Dianne at 11:20 AM | Comments (4) | TrackBack

January 3, 2008

Tomato Rosemary Soup

Who says healthy has to taste bad or be difficult to make? Unfortunately all to often that is the perception, though it's very far off base. This soup is warm, hearty, all while being good for you too and that's what a lot of us are looking for! It's just delightful for when the weather outside is oh so frightful! ;o)

What You'll Need:
Extra Virgin Olive Oil
1/2 a large onion, chopped
2 cloves of garlic, minced
6 button mushrooms, chopped
1 leek, chopped
1-1/2 cups of cherry tomatoes, chopped in half
1-2 springs of rosemary, chopped
A pinch of sea salt
Freshly ground black pepper
1 - 14.5 ounce can of diced tomatoes
1 - 15 ounce can of tomato sauce

In a medium sized stock pot sauté onion through rosemary with a pinch of sea salt and some freshly ground black pepper until onions are tender. Add diced tomatoes and tomato sauce and cook for 20-30 minutes. Serve immediately. (Note: You could also just dump the ingredients into your slow cooker and cook for 4-6 hours on low.)

Notes: You could add in any vegetable that you like. You could also add in other herbs if you wanted to, though I think the rosemary is perfect by itself. If you want the soup to be a bit thinner you could add in a couple of cups of any type of broth, but again that is a matter of personal taste. I think it is wonderful thick and chunky.

Posted by Dianne at 8:47 AM | Comments (2) | TrackBack

December 7, 2007

Bean and Pea Soup Gift Jar

Bean Soup is a basic, healthy, yet oddly satisfying soup that is just perfect on a cold winter day! Who says comfort food has to be bad for you? This soup is all about whole, real goodness and it makes a perfect gift! How wonderful is that? The soup is what you make of it, but it's always a big hit!

(Note: I forgot to soak the beans last night so I don't have a finished product picture right now. I'll make the soup Sunday afternoon and add some pictures to the entry then.)

What You'll Need for the Bean Soup Jar:
1 quart jar
6 types of beans, lentils and/or peas (Note: I used navy white beans, black kabuli chick peas, petite crimson lentils, scarlet runner beans, yellow split peas and black beluga lentils.)

You want to layer the beans,lentils and/or peas you choose so that no two of the same color are next to each other. The jar above has 1/2 cup of navy white beans, 1/2 cup of black chick peas, 1 cup of petite crimson lentils, 1/2 cup scarlet runner beans, 1/2 cup of yellow split peas and the rest of the jar is filled with black beluga lentils. Dress up the jar however you like, but be sure to include the directions for the soup (see below).

What You'll Need to Make the Soup:
1 Bean and Pea Soup Gift Jar (see above)
Extra virgin olive oil
2 ribs of celery, chopped
1 onion, chopped
Sea salt
Freshly ground black pepper
Broth or water

Dump contents of the Bean and Pea Soup gift jar into a large bowl and cover with water. Let sit overnight. (Note: If you choose only lentils and split pea varieties you can skip this step as they don't need to soak overnight. They can soak, it won't hurt them, but it isn't necessary.)

In a large stockpot sauté celery and onion with a pinch of sea salt and some freshly ground black pepper until just tender.

Drain beans and peas and rinse. Add to the stockpot with the tender celery and onions. Cover beans and peas until just covered with water or broth. (Note: Most of the time I use water. The beans and peas have enough flavor to more than make the soup, but if you want you can use chicken or vegetable broth instead.) Cook for 2-3 hours until beans are tender. Serve warm.

Notes: You could also add in other veggies to the soup such as leeks of carrots. I even add in mushrooms from time to time. It's completely a matter of personal taste.

Update: 12/09/07: 2:29 PM: Now with a picture of the finished product!

This soup is warm, hearty and oh so creamy. Who knew healthy could taste so good? I also ended up utilizing my Crock Pot for this soup. All you have to do is dump in the ingredients and cook for 4-5 hours on high and you're good to go!

Posted by Dianne at 9:12 AM | Comments (0) | TrackBack

December 5, 2007

Three Bean Chili Gift Jar

After a little something sweet, what better than to spice things up a bit with the gift of Three Bean Chili! This version is very basic, but basic doesn't have to be a bad thing. This is the perfect meal on a snowy day and it just so happens today is just that! ;o)

What You'll Need for the Jar:
1 quart jar
3-4 tablespoons of chili powder
2 tablespoons of paprika
1 tablespoon of onion and/or garlic powder
1 teaspoon of sea salt
2 teaspoons of black pepper
1 cup of three different types of beans (Note: I used pinto. scarlet runner and navy white beans.)

In the bottom of the jar mix spices and then layer beans on top. Dress up the jar any way you like, with fabric, ribbons and bows, but remember to include the directions for the chili (see below).

What You'll Need to Make the Chilii:
1 Three Bean Chili Gift Jar (see above)
Olive oil
1 red onion, chopped
1 pint of grape tomatoes, chopped
3-4 cloves of garlic minced
1 - 15 ounce can of tomato sauce
1 - 10 ounce can of Rotel
1 potato, peeled and cubed

Scoop beans out of the jar and leave the spices behind. Place beans in a large bowl and cover with water. Let soak over night.

In a large stock pot sauté onion, tomatoes and garlic until onions are tender and tomatoes start to get soft.

Add seasonings from the jar and stir to mix.

Next add tomato sauce, Rotel, beans and 1 1/2 jars of water. Stir to mix and bring to a quick boil. Reduce heat to a simmer and cook, stirring occasionally for 2-3 hours at least. The longer the better. Chili only gets better with time! 20-30 minutes before serving add the potato and cook until tender.

Notes: The potato is a thing my dad does to chili. I think he got it from my grandmother. I don't do it every time I make a pot of chili, but it adds a nice little surprise that most people don't expect so I do it from time to time. You could also add in a cup or two of corn in place of the potato if you wanted. Depending on what type of canned tomato sauce you use you my need to add more salt. Taste the concoction as you go and modify the spices to your liking.

Posted by Dianne at 9:24 AM | Comments (5) | TrackBack

December 3, 2007

Veggie Soup Gift Jar

Tis the season to give gifts, but in reality most of us have plenty of stuff, so why not give a gift that can be enjoyed and then be gone! ;o) This soup mix is a basic vegetable soup that is warm and hearty. It also comes together quickly and cooks up fast as well! What's not to like about that?

What You'll Need for the Jar:
1 quart jar
1 cup of Just Veggies or freeze dried vegetable mix
1 cup of Just Peas or freeze dried peas
1 cup of Just Corn or freeze dried
4-6 tablespoons of Vogue Cuisine Instant Vege Base Soup and Seasoning or vegetable bullion powder

Layer ingredients as listed above into a quart canning jar. Put the lid on the jar and you can dress up the jar any way you want. A nice piece of material on the lid and a ribbon to dress up the jar make a nice addition. You also want to include the directions to make the soup (see below) so that the person you give it to will know how to make the soup.

What You'll Need to Make The Soup:
Extra virgin oil
1 carrot, chopped
1/2 an onion, chopped
1 rib of celery, chopped
1 leek, chopped
Sea salt
Black pepper
1 Veggie Soup Gift Jar (See above)
3 jars of water

In a large stock pot sauté carrot, onion, celery and leek with a pinch of sea salt and black pepper until onions are tender. Add contents of the Veggie Soup Gift jar and 3 jars full of water. Stir to mix. Bring to a boil and then reduce to a simmer and cook for 35-45 minutes and then serve.

Notes: You can add any type of veggies that you like. You could also use veggie broth instead of water. The vegetable bullion powder I use does not have a lot of sodium in it. If you use one that does omit the salt.

Posted by Dianne at 4:10 PM | Comments (0) | TrackBack

November 27, 2007

Turkey Noodle Soup

So what do you do with all those Thanksgiving leftovers? Turkey Avocado Salad is a good way to utilize the turkey other than just a good old turkey sandwich or you could even make a casserole similar to my Chicken Casserole substituting turkey for the chicken or even make some Quesadillas with turkey instead of chicken, but one of my favorite things to do with left over turkey is to make Turkey Noodle Soup!

You can make this soup the next day or even freeze the components and make it the next month! This is your basic dump and eat soup. It's simple, versatile and delicious and after all there is nothing more wonderful than a simple, versatile and delicious recipe especially after you've slaved over the stove for days or even weeks! ;o)

What You'll Need:
3-4 quarts of turkey or chicken broth (Note: To make your own broth see this entry.)
1 onion, chopped
3 large celery ribs, chopped (Note: I had sliced veggies for a veggie and dip tray on Thanksgiving and had left over celery and carrots so I actually just chopped those into smaller pieces and added them to the soup even though carrots are actually included in the next ingredient. Remember soup can be as much of or as little of something as you want.)
1 - 16 ounce package of frozen mixed vegetables
A pinch of sea salt
1 teaspoon or more of black pepper
1 - 20 ounce package of noodles (Note: You can use whatever type of pasta you like. I like to use Ricciolini.)

In a large stock pot bring broth to a boil. Dump in all ingredients, but the noodles and and lower to a simmer. Cook until veggies are tender. Add noodles and cook for an additional 6-8 minutes until the noodles are tender. Serve immediately.

Notes: You can add any vegetables that you like to the mix. You could also add in other herbs if you like, but I think the simpler the better in this case. This soup is also very good as left overs.

Posted by Dianne at 9:07 AM | Comments (0) | TrackBack

November 9, 2007

Chili

When the weather turns brisk outside I start thinking about soup and Chili is one of the first things that comes to mind! It's just perfect on a lovely fall evening. It's also a very versatile dish that you can mix and match. It doesn't necessarily have to be the same twice unless you want it to be. I like to play around with Chili every time I make it, but sometimes you just want a good basic go to Chili that hits the spot. This recipe is just that!

What You'll Need:
Extra virgin olive oil
1 large onion, chopped (Note: You can use whatever type onion you have on hand. I used a red onion, but any other variety will work fine.)
1 large bell pepper, chopped (Note: Again whatever type you have on hand is fine. I used a yellow bell pepper, but red or green or whatever else you have on hand works just as well.)
6-8 cloves of garlic, minced
3-4 heaping tablespoons of chili powder (Note: Some chili powders are hotter than others. The one I buy is rather mild. If you use a hotter version and you like things more mild then reduce the quantity to 1 tablespoon or less depending on your heat tolerance.)
1-2 heaping tablespoons of paprika
1 teaspoon of cumin
2 teaspoons of black pepper
1 teaspoon of sea salt
1 pinch of red pepper flakes (Note: Add as much as you like depending on what heat level you like. If you like things milder then omit entirely.)
1 pinch of cayenne pepper (Note: Again add as much as you like depending on what heat level you like. If you like things milder then omit entirely.)
1 - 28 ounce can of chunky tomato sauce
1 - 14.5 ounce can diced tomatoes with garlic and onion
1 - 14.5 ounce can fire roasted tomatoes
1 - 15 ounce can pinto beans
1 - 15 ounce can kidney beans
1 - 15 ounce can black beans

You can do this recipe one of three ways. One start it on the stove and then finish it in a large crock pot OR cook it in a pot on the stove top entirely OR dump everything into the crock pot and let it cook there entirely. I prefer starting it in a pot to get the lovely caramelized onions that give the chili great flavor and then finishing it up in the crock pot. Whichever method you choose will work fine. The directions below are for my preferred method.

In a large stock pot sauté onion and bell pepper until onion is tender and slightly caramelized. Add garlic and cook for 1 minute or so careful not to burn. Add seasonings and stir well. Add tomatoes and beans and stir to mix. Taste for seasonings and add more if needed. Remember that the flavors will develop the longer it cooks and the heat will come out more as well. Bring to a boil. Once boiling pour into a crock pot and cook on low for 6-8 hours or on high for 3-4.

Notes: There is no such thing as too many beans in chili, especially if it is vegetarian as this version is. You can add more or less beans according to your liking and you can also add in different types of beans. I like to add white beans and even black eyed peas sometimes too. You can also add in a pound or so of ground beef cooked and crumbled if you prefer. I like to add textured soy protein or vegetable protein sometimes. You could also add in ground turkey or chicken if you liked. Some people also like sausage in their chili, though I must admit I've never really found the appeal to that, but the important part is to add what you like. Left over chili also makes a good "filling" for baked potatoes as well. This makes a large batch so you'll have plenty of left overs. You can even freeze it if you like for use later. I saved a quart in the fridge for leftovers and put the rest into the freezer for some snowy afternoon. ;o)

Posted by Dianne at 10:47 AM | Comments (0) | TrackBack

October 19, 2007

Tortilla Soup

What's better than a nice big bowl of soup? Especially on a lovely Fall evening! For years I had been meaning to come up with a delicious tortilla soup, but never thought about it when I was in the kitchen. I enjoyed it out and about sometimes, but I just never got around to making it at home. This version is just perfect with just the right punch and creaminess. If you like Tortilla Soup try it and see!

What You'll Need:
1 tablespoon extra virgin olive oil
1 red onion, chopped
4 garlic cloves, minced
4 large button mushrooms, chopped
1 pinch of sea salt
1 pinch of black pepper
1 teaspoon of cumin
2 tablespoons of chili powder
1/4 teaspoon of cayenne pepper (Note: Or more if you want it to have more of a kick.)
1 quart of stewed tomatoes (Note: I used some I had canned, but you could easily use store bought. Look for the low or no salt variety.)
1 container of vegetable broth
1 cup of frozen corn
10 corn tortillas, cut into small strips
1/2 cup of parsley, chopped

Sauté onion, garlic and mushrooms until just tender. Add in all of the seasonings and then add tomatoes, broth and corn. Bring soup to a boil and then reduce heat to a simmer. Cook for at least 30 minutes. Stir in tortillas and parsley and cook for 20 additional minutes. Serve with chips, guacamole and/or cheese.

Notes: If you wanted you could use chicken broth instead of vegetable. You can also add some shrimp or chicken if you want to "beef" it up, but it's equally as good in the vegetarian state above.

Posted by Dianne at 7:54 AM | Comments (4) | TrackBack

October 16, 2007

13-Bean Soup

As a kid growing up in the south pinto beans were a big thing and I'll readily admit I HATED them at the time! In fact I kept on hating them up until the point that I was pregnant with Alexis and then I craved them! Beans now are one of her favorite foods. Go figure. Now I like beans from time to time, yes even pinto beans and this soup mix reminds me a lot of the pinto beans my mom used to make as a child, even though there are more than just pintos in the mix.

The mix consists of navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, red lentils, great northern beans, kidney beans, black-eyed peas, yellow split peas, green split peas and regular old lentils. Sure this is a "packaged" bean mix, but it's just beans and all natural with no additives as Bob's Red Mill is famous for and to be honest who wants to go to all the work to put them together yourself?

This soup is a simple, warm, hearty, delicious meal that is just perfect for a crisp fall evening. Who says delicious has to be difficult? Sometimes simple and straight forward is the way to go.

What You'll Need:
1 package of Bob's Red Mill 13 Bean Soup, soaked overnight
1 onion, chopped
Water or broth

Soak beans overnight.

Rinse beans and dump into a large pot. Chop an onion and dump that in with the beans. Cover with water or broth until just covered. Add a pinch of sea salt and some freshly ground black pepper and bring to a boil. Reduce heat and cook covered for 1-2 hours until beans are tender and soup is creamy.

Notes: There are really not notes for this one, but as I mentioned before old habits die hard! ;o)

Posted by Dianne at 1:35 PM | Comments (2) | TrackBack

October 8, 2007

Basic Chicken Soup

I love fall (well usually this 90 degree stuff in October is past old, but that's another story all together!), but fall also brings on allergy season. As I've gotten older my allergies have gotten worse and the pollution around here doesn't help matters either. Sometimes it's nice to just whip up a nice pot of Basic Chicken Soup. It's a healthy comfort food that helps you feel better when you're suffering from allergies or even a common cold.

What You'll Need:
Extra virgin olive oil
1/2 cup of onion, chopped
1 carrot, chopped
Sea salt
Black pepper
1 quart of chicken broth
2 cups of chicken
1 cup of edamame

In a medium sized stock pot sauté onion and carrot with a pinch of sea salt and some freshly ground black pepper until onion is tender. Add broth, chicken and edamame and bring to a boil. Cook for 30 minutes or until carrots are tender.

Notes: You can make it vegetarian by using vegetable broth and leaving out the chicken. Any veggie will work. Sometimes I add leek and/or peas and corn. It's an easy soup to mix and match. You can also add in pasta of some sort if you like.

Posted by Dianne at 8:21 AM | Comments (0) | TrackBack

October 3, 2007

Simple Yet Perfect Chicken Broth

Making your own broth can be done many ways, but all of the options are better than anything you'll get from a box or can. This version is a very basic, yet very perfect chicken broth that can be used a variety of ways. In the notes we'll talk about other versions, but for now we'll just focus on simple, basic and delicious. What's better than that?

What You'll Need:
1 whole chicken
Water
1-2 teaspoons of sea salt
1-2 teaspoons of black Pepper
4-5 bay leaves

Rinse chicken and place in the bottom of a large stock pot. Add enough water to cover the chicken completely. Add salt, pepper and bay leaves. (Note: If you have a smaller chicken go with less salt and pepper. If it's a bigger one then go with more.)

Cover pot and bring to a boil. Reduce heat to a simmer and cook for at 1-2 hours until broth is a lovely golden brown color. Remove chicken from pot (Note: The chicken will most likely fall apart. Don't worry when it does!) and put it in a container to cool. Strain broth into a very large bowl. You may need to strain a few times and then place strained broth into storage containers. (Note: I like to put the broth into quart jars and then freeze them. Be sure not to fill it completely to the top or the jar will break when freezing. Leave at least and inch of empty space so that the broth can expand as it freezes without breakage.)

Once the chicken is cool remove meat from the bones. The chicken can be used in a casserole, soup, quesadillas, enchiladas, bbq, lasagna, etc. Use your imagination!

The chicken broth itself can be used in any recipe that calls for such, including the soup recipe linked above.

Makes 4-6 quarts depending on the size of the chicken plus 2-4 cups of chicken depending on the size of the chicken used.

Notes: You can also add in other herbs to the broth such as thyme or rosemary or even another herb that you might like. Onion makes a nice addition, as do celery, leeks and carrots, but keep in mind you won't be eating the veggies, but tossing them when the broth is done.

Another way to make broth is to take the left over pieces of a chicken after you've roasted it and eaten what you like, throw them into the pot with herbs, salt, pepper and/or veggies.

To make vegetable broth use the same method, minus the chicken and substitute carrots, leeks, turnips, parsnips, sweet potatoes, etc. Any veggie you like will work, along with herbs, salt and pepper. Then strain the broth off of the veggies after cooking and you have a lovely vegetable broth that can be used just as you would chicken broth.

This method can also be done on a turkey to make turkey broth.

Posted by Dianne at 10:17 AM | Comments (0) | TrackBack

September 17, 2007

Pumpkin Soup

I just love this time of year! The mornings are brisk, the days are cool and those beautiful fall leaves are right around the corner!

Ah...Fall! My second favorite season, Winter being my favorite. Winter, Fall, Spring and then Summer. That's my list! ;o)

My sister commented the other day that it has become Pumpkin Central around here at Dianne's Dishes the past few days and Alexis and I have certainly been rocking the pumpkin recipes! I mentioned before that it is amazing how many things you can make with three small sugar pumpkins! But when they are local, fresh and oh so lovely, why not utilize them?

For years I've read about Pumpkin Soup, but I had never tried it because it sounded odd to me. I'm not sure why that is given I love Butternut Squash Soup and the two are very similar, but sometimes you just get an idea about food in your head and it takes actually trying something to knock out a preconceived notion.

I decided to whip up a batch of soup and much to my surprise I loved it! Alexis did too. It's warm, healthy and hearty. Who can ask for a better combination?

What You'll Need:
4 cups of raw pumpkin, peeled, seeded and cut into chunks (Note: I like to cut the sugar pumpkins into slices as you would a cantaloupe. From there you can scoop out the seeds on one side and use a potato peeler to peel the skin off the other side. Then it's simple to cut the slice into chunks once it is scooped and peeled.)
1 large sweet potato or yam, chopped into chunks (Note: You don't have to remove the skin from the sweet potatoes. They have a lot of vitamins and such you don't want to get rid of, especially in this soup where it's all blended in the end anyway.)
2 large carrots, cut into chunks (Note: Again there's no need to peel them.)
1 small onion, skins removed and cut into chunks
3 or 4 thyme branches (Note: If you want you can strip the leaves off the branches, but you don't have to. As the thyme cooks the leaves will fall away from the stem and then you can remove the stems before you blend.)
Sea salt
Freshly ground black pepper
Water

Dump all of your ingredients into a large stockpot. Sprinkle with a pinch of sea salt (about a teaspoon or so) and freshly ground black pepper. Cover the ingredients with water and bring to a boil. Lower heat, cover and cook until ingredients are all completely cooked through and tender.

Remove veggies from cooking water and reserve water. Remove thyme branches and discard. Process veggies in a food processor or blender until smooth adding some of the cooking water to help smooth out the mix. You may have to do this in batches depending on the size of your food processor or blender. Return pureed mixture to your empty stock put and cook for an additional 5-10 minutes over medium to ensure it is warm through. Serve immediately.

Notes: You could add any root vegetable that you like to the mix. Parsnips would be good especially. It's a very simple mixture, but it's delicious none the less. You could also make this with a couple of cans of canned pumpkin by adding it during the processing stage or you could freeze pumpkin to use later.

Posted by Dianne at 1:06 PM | Comments (2) | TrackBack

September 10, 2007

Quick and Easy Veggie Soup

One night last week we decided to have a simple dinner. Jamison wanted grilled cheese sandwiches and I decided to whip up a quick pot of Veggie Soup to go with them. This soup is quick, easy and healthy. What's not to like?

What You'll Need:
Extra virgin olive oil
1/2 cup of onion, chopped
1 rib of celery, chopped
1 small carrot, sliced in half and chopped
1 small leek, chopped
1 cup of spinach, chopped
2 large button mushrooms, chopped
Sea salt
Freshly ground black pepper
1/2 cup of frozen peas
1/2 cup of frozen corn
1 box of broth (Note: Veggie, chicken, beef...Whichever you prefer.)

Sauté onion through mushroom in a little extra virgin olive oil with a pinch of sea salt and some freshly ground black pepper until veggies are just tender. Add broth and cook for 10 minutes and then serve immediately.

Notes: You can add any veggies that you like. If you want to change this to a "tomato" based soup then add a couple of tablespoons of tomato paste. You could also add a cup of freshly chopped tomatoes. If you like noodles you could add some sort of pasta or even add chicken or seafood to "beef" it up a bit.

Posted by Dianne at 8:21 AM | Comments (0) | TrackBack

August 24, 2007

Sweet Corn Chowder

When you think Corn Chowder you think rich and decadent, but it doesn't have to be. You can cut out a lot of fat and calories by reducing the amount of fat you use and slimming down the dairy. It's a simple way to make things lighter, yet just as delicious.

I've seen many recipes for similar chowders that call for a stick or more of butter, topping it off by adding heavy cream, but in this version you use just enough butter to give it flavor, then utilize the healthier fat in olive oil to get the job done. You also let the onions help in that area as well, as they add a heavenly background flavor. The fat free half and half makes it taste decadent too, but it's a very pleasant illusion. Fresh corn rounds out this recipe and helps thicken and sweeten the pot.

Sometimes you just have to rethink the way you do things. Lighter doesn't have to be bad.

What You'll Need:
4 ears of sweet corn, removed from ear
1 tablespoon of extra virgin olive oil
1/2 tablespoon of butter
1 small red onion, chopped
1 pint of fat free half and half
1 teaspoon of sea salt
Freshly ground black pepper

Cut the kernels off of one ear of corn. Place in the food processor and process until smooth. Set aside.

Cut the kernels of corn off of the remaining three ears of corn set aside.

In a medium sized stock pot sauté red onion in butter and olive oil over medium heat until caramelized. Add pureed corn, corn kernels, sea salt and freshly ground black pepper and fat free half and half stir to mix. Bring to a quick boil and then lower heat to simmer and cook covered for 1 1/2 to 2 hours.

Serve hot.

Makes about 4 servings.

Notes: The pureed corn helps to thicken the chowder. You could easily make this soup in the middle of winter with frozen corn kernels by processing 1 cup of corn kernels until pureed and also adding 2 cups of frozen corn kernels or by freezing corn during the summer for later use. It's good either way, but the fresh corn right of the cob really can't be beat! Also the leftovers are even better the next day!

Posted by Dianne at 7:33 AM | Comments (2) | TrackBack

July 9, 2007

Not Your Mama's Chicken and Stars Soup

As a kid I loved Chicken and Stars soup. As I've grown older though canned soup just doesn't cut it anymore. All the preservatives and salt just make it not appealing! I wanted to introduce Alexis to a childhood favorite without resorting to canned soup and I started thinking about making my own. This version has a few more vegetables than the canned variety and of course less salt! Overall I was very impressed and Alexis loved it, so what more can you ask for?

What You'll Need:
Extra virgin olive oil
4 stalks of celery, chopped
1 small onion, chopped
2 large carrots, chopped
1 leek, chopped
Sea salt
Freshly ground black pepper
2-3 cups of chicken, chopped (You can use white or dark meat or even a little of both. Add more or less, it's up to you.)
2 boxes of chicken stock (Or the equivalent of homemade stock, which I actually used)
1/2-1 cup of star pasta (I used bionaturæ stelline pasta. Use more if you like a thicker soup, use less if you don't.)

In a large stock pot sauté veggies until tender with a pinch of sea salt and some freshly ground black pepper. Stir in chicken and chicken broth and bring to a quick boil. Reduce heat to a simmer and cook for 20-30 minutes to let the flavors meld. Add star pasta and cook until pasta is tender, roughly 5 minutes. Serve immediately.

Notes: I thought about adding peas in after the fact. I think they would have made a nice addition, especially since I have some fresh peas in the fridge. Alexis thought it would be fun to add tomatoes into the soup and I think we might try that next time. She's all about tomatoes and tomato based soups. It would take this soup to a whole different level!

Posted by Dianne at 12:36 PM | Comments (0) | TrackBack

May 14, 2007

Mushroom Broth

I started using mushroom broth about a year ago. A lot of the commercially prepared options have way too much salt in them though! I did a little research and most broths are made from dried mushrooms. I purchased some dried varieties and I put them in the cupboard meaning to make broth. Months passed and I still hadn't done just that!

Every spring I like to clean out the cupboards and freezer, It's part of my spring cleaning routine. When I came across the dried mushrooms I decided it was high time to make some broth! This is the first time I've made homemade mushroom broth, but it turned out to be delicious! Plus it's super simple and that's always a plus.

Mushroom broth can be used in place of any broth. It is especially good at replacing beef broth because many mushrooms have a beefy flavor, especially portabella mushrooms, though there are no portabellas in this rendition. Mushroom broth also makes a very good soup similar to French Onion soup as well.

What You'll Need:
1 1/2 ounces of dried wild porcini mushrooms
1/2 ounce dried crimini mushrooms
1/2 ounce of dried oyster mushrooms
Water
Sea salt
Black Pepper

Place mushrooms in a medium sized stock pot and add enough water to just cover the mushrooms. Add a pinch of sea salt and some freshly ground black pepper. Bring to a boil and reduce heat to a simmer. Cover and cook for 1 hour. Remove mushroom broth from stove and strain. Keep mushrooms for another recipe. (Mushroom soup is a good choice or Mushroom Stroganoff is what I used them for. The recipe for that will come tomorrow.) Store broth covered in the fridge for up to 2 weeks or you can freeze it for up to 6 months.

Note: The broth is very strong, so you will need to dilute it with a little water when you actually use it for cooking. You can also use whatever type of dried mushrooms you like or can find. It's completely up to you.

Posted by Dianne at 10:09 AM | Comments (2) | TrackBack

April 5, 2007

Creamy Potato Leek And Mushroom Soup

Some days you just need comfort food and nothing is more comforting than a creamy, warm, delicious bowl of soup! This recipe could easily be used in any recipe that calls for a can of "cream of" soup by adding an extra tablespoon of flour, or by cooking up the recipe without the extra flour and letting it cool in the fridge before using in a casserole if you have the time. By using shredded potatoes, instead of chunks of potatoes, you end up with that lovely potato flavor and creaminess, but you have a soup that cooks up in half the time. No matter how you do the soup it's delicious!

What You'll Need:
1 tablespoon of butter
2 tablespoons of olive oil
1 small onion, chopped
1 leek, chopped
1 celery rib, chopped
6-9 baby portabella mushrooms, chopped
1 potato, peeled and shredded
Sea salt
Freshly ground black pepper
2 tablespoons of flour
2 cups of skim milk

Sauté onion, leek and celery in butter and olive oil until tender. Add shredded potato, a pinch of sea salt and black pepper and cook for about 2 minutes to soften up the potato. Add flour and cook for 1-2 minutes to cook the flour. Stir in milk slowly, while stirring, and cook for 8-10 minutes until soup is slightly thickened.

Posted by Dianne at 9:08 AM | Comments (0) | TrackBack

April 3, 2007

Creamy Pea Soup

This is a very simple, very fresh soup. Hot or cold, it's delicious!

What You'll Need:
Extra virgin olive oil
1 small onion, cut into slivers
1 clove of garlic, minced (You want just a hint of garlic for this soup. You do not want to over power the creamy flavor of the soup with too much garlic.)
1 - 16 ounce bag of frozen peas
2 cups of water
Sea salt
Black pepper
1/2 cup of sour cream or plain yogurt

In a medium sized pot sauté onion and garlic until tender and slightly carmelized. Add peas, water, salt and pepper and bring to a boil. Cook covered for 2-5 minutes until peas are done through. Drain peas and reserve cooking liquid. Place peas in a food process and process with yogurt and enough of the cooking liquid to make a creamy, smooth soup. Serve warm or chilled, whichever you prefer, with a dollop of sour cream of plain yogurt.

Posted by Dianne at 11:36 AM | Comments (0) | TrackBack

March 26, 2007

Vegetable Soup

Alexis and I eat a lot of soup and I go through stages where I like cream based soups, broth based soups or like I am now, tomato based versions. This soup could easily be done without the tomatoes and just broth, but it's delicious as it is!

What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
2 ribs of celery, chopped
1 leek, chopped
1 carrot, chopped
1 parsnip, chopped
2 cloves of garlic, minced
1/2 teaspoon of oregano
1/2 teaspoon of thyme
2 cups of frozen cherry tomatoes (Note: Alexis and I eat A LOT of cherry tomatoes. When they are just about to go bad, but we aren't eating them fast enough (which is rare truth be told) I put them in the freezer. When I'm making soup I pull them out and throw them in. As the soup cooks they break down and make a wonderful addition! You can use fresh cherry tomatoes instead.)
1 cup of frozen corn
1 cup of frozen peas
1 cup of barley
1/2 a box of vegetable broth
1 - 15 ounce can of tomato sauce
2 cups of water

Sauté onion, celery and leek until tender. Add the rest of the ingredients and stir to incorporate. Bring to a quick boil and reduce heat to simmer. Cook for at least one hour until root veggies are tender.

That's the good thing about soup...It's quick, easy and delicious!

Notes: You could add in some rice or noodles if you like, but I personally just like the barley as a substitute for those ingredients.

Posted by Dianne at 9:15 AM | Comments (0) | TrackBack

March 21, 2007

Manhattan Seafood Chowder

I was in the mood for a tomatoey seafood soup the other night, instead of a cream based one, and I came up with this little gem. It's warm, hearty and delicious!

What You'll Need:
Extra virgin olive oil
1/2 a large yellow onion, chopped
1 large rib of celery, chopped
1 carrot, chopped
1 medium sized potato, peeled and cut into cubes
1 cup of frozen corn
A pinch of sea salt
Freshly ground black pepper
1/2 teaspoon of dried thyme
1 -15 ounce can of tomato sauce
1 - 15 ounce can of diced tomatoes
2 cups of vegetable broth
1 cup of crab meat (Note: NOT imitation crab. Real crabmeat. I used claw meat.)
10-15 cherrystone clams, rinsed and debearded
1-2 cups of small bay scallops
1-2 cups of small shrimp

Sauté onion and celery in extra virgin olive oil until tender. Add potatoes through vegetable broth and cook for at least 1 hour. Add crab and stir to mix. Add clams and cook until clams open. Once open remove the clams from the soup and take them out of their shell and put back into the soup. If a clam doesn't open then toss it, it's not good. Stir in scallops and shrimp and cook until done. (It usually takes about 3-5 minutes for shrimp and scallops to cook.) Serve warm.

Posted by Dianne at 12:35 PM | Comments (2) | TrackBack

March 19, 2007

Vegetarian Irish Stew

Irish Stew is a traditional dish that usually has lamb or beef in it, but I decided that a vegetarian version would be just the thing! It's thick, warm, hearty and delicious! It definitely hits the spot!

What You'll Need:
2 tablespoons of Irish butter (or regular butter)
Extra virgin olive oil
1 yellow onion, chopped
1 leek, chopped
2 ribs of celery, chopped
2 carrots, chopped
2 parsnips chopped
1 turnip, peeled and chopped
1 large potato, cut into chunks
1 small container of button mushrooms, cut into quarters
1 small container of baby portabella mushrooms, cut into quarters
1-2 teaspoons of dried thyme
Sea salt
Freshly ground black pepper
1/2 cup of Jameson Irish Whiskey
1 box container of vegetable broth

In a large stockpot over medium heat melt butter with some olive oil. Stir in onions, leeks and celery and cook until tender. Add the rest of the veggies and seasonings and top with some Irish whiskey and vegetable broth. Cook for at least two hours until veggies start to break down and stew thickens.

Posted by Dianne at 9:48 AM | Comments (0) | TrackBack

March 16, 2007

Tomato Soup

I never liked Tomato Soup until I started making my own. The canned stuff is just blah! But then again canned soups usually are. Sometimes I make my Tomato soup plain and sometimes (like last night) I add in mushrooms and onions, but either way it's delicious!

What You'll Need:
Extra virgin olive oil
1/4 a large yellow onion, chopped fine (optional)
4 large or 6 small button mushrooms, chopped (optional)
2 cloves of garlic, minced
A pinch of sea salt
Freshly ground black pepper
1/2 teaspoon of dried oregano
1/4 teaspoon of dried basil
1 -15 ounce can of tomato sauce
1 cup of vegetable broth

Sauté onion, mushrooms and garlic in some extra virgin olive oil until tender. Add the rest of the ingredients and simmer for at least 1 hour.

Simple, easy and delicious!

Posted by Dianne at 12:49 PM | Comments (0) | TrackBack

March 15, 2007

Lentil Taco Soup

What You'll Need:
Extra virgin olive oil
1/2 a red onion, chopped
1 large celery rib, chopped
4 large button mushrooms, chopped
1 cup of lentils
1 tablespoon of chili powder
1 pinch of sea salt
1 pinch of freshly ground black pepper
3/4 of a 2 pound box of vegetable stock
1 - 16 ounce jar of medium salsa

Sauté onion, celery and mushroom until tender. Add lentils through vegetable stock and cook for about 50 minutes until lentils are plumped. Stir in salsa and cook for an additional ten minutes. Serve warm.

Notes: Sometimes I add green pepper into this soup and/or textured vegetable protein, but last night was out of both. If you like things a little less spicy then use less chili powder and mild salsa.

Posted by Dianne at 1:36 PM | Comments (0) | TrackBack

March 10, 2007

Potato Soup With Buttermilk Biscuits

There's nothing like a warm, creamy, potato soup! It's comforting and oh so good! Throw in some buttermilk biscuits and you've got comfort food to a tee!

What You'll Need For The Potato Soup:

3 small potatoes, peeled and cut into rounds
Extra virgin olive oil
1/2 of a large yellow onion, chopped
1/2 of a large leek, chopped
1 large celery stalk, chopped
2 large potatoes, peeled and cubed
Sea salt
Freshly ground black pepper
2 tablespoons of butter
1 cup of heavy cream
2 cups of skim milk

Peel 3 small potatoes and slice into rounds. Bring to a boil and cook until tender. Drain and mash. Set aside.

In a medium sized pot sauté onion, leek and celery until tender. Stir in cubed potatoes a little sea salt, some freshly ground black pepper and cook for about 2 minutes. Add butter and let melt. Once butter is melted stir in heavy cream and skim milk. Cook for 30 minutes and then stir in mashed potatoes to help thicken the soup. Cook for an additional 30 minutes and serve warm.