West African Chicken Peanut Soup

1 cup diced chicken breast
1 cup diced onion
1 TBS chopped garlic
2 tbs oriental dark sesame oil
2 TBS curry powder
1/2 tsp. each - salt and pepper
1 14-ounce canned diced tomatoes with juice
4 TBS chunky peanut butter
3 cups chicken broth

Procedure

In a large pot, saut/ the chicken, onion and garlic in the sesame oil for about

10 minutes on medium heat. Add curry, salt, pepper and red pepper flakes and cook one minute more. Add remaining ingredients and combine well; heat but not to boiling.

Outback Steakhouse Walkabout Soup

Makes 4 Servings

8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/4 cups shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

Heat the water to boiling in a large pan; add bouillon cubes and dissolve.

Cut onions into thin slices, then quarter the slices. Add to broth along with salt and pepper. Bring the mixture back to a boil, and turn heat down to simmer uncovered for 1 hour.

While stirring, sift the flour into the soup, continuing to stir if any lumps occur. Be careful when you stir, as aggressive agitation or using a whisk may tear the onions apart.

As the soup continues to cook, any lumps should dissolve. After 30 minutes of additional simmering, add the cream and 1 cup cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes.

Serve the soup hot after sprinkling a tablespoon each of Monterey Jack and cheddar on top.

From Todd Wilbers cookbook "Top Secret Restaurant Recipes."

Wolfgang Puck - Minestrone Soup with Clams

Easily prepared Saffron Pasta Shells complement the clams in shape and flavor and add a brilliant yellow color. A spoonful or two of Pistou Sauce, France's close cousin to basil-garlic pesto, provides a final burst of flavor and aroma when stirred into each bowl at serving time.

Ingredients
Saffron Pasta Shells:
Pinch saffron threads
2 ounces small dry pasta shells
Extra-virgin olive oil
Pistou Sauce:
1/3 cup extra-virgin olive oil
1/2 clove garlic
Pinch salt
1/4 cup packed fresh basil leaves
Minestrone:
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 cup diced (1/2-inch) yellow squash or zucchini
1/2 cup diced (1/2-inch) eggplant
1/2 cup diced (1/2-inch) zucchini
1/2 cup diced (1/2-inch) celery stalk
1/2 cup diced (1/2-inch) yellow bell pepper
1/2 cup diced (1/2-inch) red bell pepper
1/2 cup diced (1/2-inch) fennel bulb
1/2 cup diced (1/2-inch) carrot
1 cup chopped onion
1 cup tomato concasse (peeled, seeded and diced fresh tomato)
Salt
Freshly ground black pepper
Sugar
1 tablespoon all-purpose flour
1/4 cup tomato paste
2 quarts chicken stock (see "Soups & Stocks") or good-quality canned chicken broth
1 cup diced (3/4-inch) baking potatoes, such as russets
1 bouquet garni (see "Cooking Tips"), made of 1 bay leaf and 1 sprig each of basil and parsley
2 pounds Littleneck clams, cleaned and soaked in salted water for 15 minutes, drained
1/2 cup canned garbanzo beans, drained, rinsed and peeled
Extra-virgin olive oil, to drizzle
6 diagonal slices baguette, brushed with olive oil, grilled or broiled, and sliced in half lengthwise
Directions
First, make the Saffron Pasta Shells: In a saucepan, bring salted water to a boil with the saffron. Add dry pasta shells and cook until al dente, tender but still chewy, following the manufacturer’s suggested cooking time. Drain and rinse in cold water. Transfer to a bowl and lightly dress and toss with olive oil. Cover with plastic wrap and refrigerate until needed.

Next, prepare the Pistou Sauce: In a blender, combine the olive oil, garlic and salt. Process until the garlic is minced. With the motor running, add the basil leaves and continue to process until pureed. Transfer to a bowl, cover with plastic wrap, and refrigerate until needed.

Make the Minestrone: In a stockpot, heat the olive oil over medium-high heat. Add the garlic, yellow squash, eggplant, zucchini, celery, bell peppers, fennel, carrots, onion and tomato concasse, and sauté until glossy. Season to taste with salt, pepper and sugar. Stir in the flour and continue to cook until the mixture is golden in color. Stir in the tomato paste, stock, potatoes and bouquet garni. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are al dente, 15 to 20 minutes.

Add the clams to the pot, cover, and cook until the clams open, 4 to 5 minutes. Uncover and remove the bouquet garni and any clams that have failed to open. Stir in the garbanzo beans and the Saffron Pasta Shells and simmer until they are heated through, 2 to 3 minutes more. Ladle the soup into 4 soup plates or bowls, then drizzle with Pistou Sauce and extra-virgin olive oil.

Garnish each serving with 3 slices of grilled baguette, and serve immediately.

Stuffed Pepper Soup

2 lbs. of ground beef
1 envelope of onion soup mix
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes
2 C white rice cooked
2 C chopped green pepper
2 beef bouillon cubes
1/4 C packed brown sugar
4 T vinegar
1 t. pepper
2 1/2 C water

In a large pan brown beef and drain. Add dry soup and stir. Add remaining ingredients and bring to a boil. Reduce heat: Cover and simmer for 30-40 minutes or until peppers are tender. Makes 8-10 servings.

Found via QVC Forums.

Hamburger Florentine Soup

A Taste of Home recipe
by Mary Gillespie, Hollister, Missouri

Time : Prep 20 minutes Cooking: 65 minutes

Ingredients:
1 pound ground beef
5 cups water
2 cups cubed peeled potatoes
1 cup shredded cabbage
1 cup chopped onion
2 beef bouillon cubes
1 cup sliced celery
1 cup sliced carrots
1/3 cup medium pearl barley
1-1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) cut green beans, undrained
1 package (10 ounces) frozen spinach, chopped

Directions:
In a Dutch oven or soup kettle, cook beef over medium heat until no longer pink; drain. Stir in remaining ingredients except spinach; bring to a boil. Reduce heat; cover and simmer 40 minutes. Add spinach; cover and simmer an additional 15 minutes. Stir to blend spinach into soup. Remove bay leaf before serving. Yield: 10-12 serving (14 cups).

Nutrition Facts
One serving: (1 cup) Calories: 120 Fat: 3 g Saturated Fat: 1 g Cholesterol: 16 mg Sodium: 634 mg Carbohydrate: 15 g Fiber: 4 g Protein: 8 g

Stamp Out Hunger™

Bag the Bag with Ed Norton

Paper or plastic, how about neither?
Bag the bag with Edward Norton and the National Geographic Strange Days on Planet Earth team. See video now.

Bison Soups and Stews

I recently started buying bison from our organic store and most recently I found it in our Giant grocery store.

So why bison (buffalo)?

The American Heart Association recommends bison meat for a heart healthy diet due to its low fat and cholesterol content. Buffalo is high in protein, iron, selenium, phosphorus, zinc, copper, potassium, riboflavin, niacin, and vitamins B6 and B12 according to sources.

You can check here for a nutritional comparison chart along with cooking tips and recipes. I did find some soup and stew recipes via this PDF link.

Pineapple Soup

Serves 4-6

From Michael Wurster, chef at Icon via nydailynews.com

Serve this soup as is or topped with some sautéed bay scallops for a more filling dish.

2 whole ripe pineapples
3 shallots, peeled and sliced thin
1 small handful fresh tarragon, chopped, no stems
1 tablespoon olive oil
1 pint pineapple juice
Salt and pepper to taste

Peel and coarsely chop the pineapples. Place in bowl with shallots and tarragon.

Heat the oil in a medium saucepan over medium heat. Add the pineapple mixture and cook for several minutes. Remove from the heat and add pineapple juice. Tranfer to blender. Puree until smooth. Season with a little salt and pepper and chill well. Serve as is or with the scallops.

Curried Parsnip Soup - Luci Lock

Cold Cream of Watercress Soup - Wolfgang Puck

Serving Size: 6 to 8

Ingredients
6 tablespoons olive oil
4 leeks, white parts only, thoroughly washed and chopped
3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped
6 cups Chicken Stock (see "Soups & Stocks") or good-quality canned chicken broth
5 medium baking potatoes, peeled and sliced
Salt
Freshly ground black pepper
1 cup crème fraîche or 1/2 cup each heavy cream and sour cream
1 teaspoon lemon juice


Directions
Heat a large saucepan over medium-low heat. Add the leeks and the watercress stems only and sauté until wilted, about 10 minutes.


Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.


Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.


In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the crème fraîche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings if necessary with more salt and pepper, and stir in the lemon juice.


Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.


Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.

About This Recipe
The basic recipe for this country-style soup is the same as for any cream soup. Simply replace the watercress with sorrel, lettuce, spinach, or any vegetable of your choice. The soup is also delicious served hot, right from the pot.

Recipe by Chef Wolfgang Puck.

Garden Vegetable Soup - Campbell's

Prep Time: 15 min.
Cook Time: 15 min.
Serves 5

INGREDIENTS

Vegetable cooking spray
1 medium onion, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large green pepper, chopped (about 1 cup)
2 cups Swanson® Natural GoodnessTM Chicken Broth
1 cup canned crushed tomatoes
2 tsp. red wine vinegar
Freshly ground black pepper
Chopped fresh basil leaves (optional)

DIRECTIONS
Spray a 4-quart saucepan with the cooking spray and heat over medium-high heat for 1 minute. Add the onion and garlic and cook for 2 minutes or until they're tender-crisp, stirring often. Add the zucchini and green pepper and cook until they're tender-crisp.

Stir the broth, tomatoes and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season with the black pepper. Garnish with the basil, if desired.

Nutrition Information

Calories 38, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 431mg, Total Carbohydrate 8g, Dietary Fiber 2g, Protein 3g, Vitamin A 7%DV, Vitamin C 21%DV, Calcium 2%DV, Iron 6%DV

Recipe by Campbell's

Share Your Soup and Stew Recipes

It is time to ask folks out there to share some of your recipes with me.

Some that I am hoping to find include:

1) Soup and stew recipes made by your local churches.
2) Bison soups or stews.
3) Your homemade soup recipes.

Remember to please include the author's name of the recipe or the name of the local church. Also how many servings the meal makes.

Please use the comment button below to post.

Sausage Potato Soup

9 medium potatoes, cubed
1 large onion
3 large garlic cloves
6 slices bacon, fried
8 Italian sausage links, skinned and cooked
1 pint whipping cream
4 cans (14 ounce) chicken broth
2 cups milk, not skim
1 pound Velveeta cheese
1 bunch fresh kale, chopped

Seasoning salt and pepper to taste

Fry bacon until crisp. Sauté onion and garlic in bacon grease.

Bake or fry sausage. Drain excess grease from meats. Cook potatoes until tender in chicken broth, add whipping cream, milk, cheese, meat mixture and kale; season to taste with salt, pepper, seasoning salt.

Recipe by Priscilla Schaner via the Windsor Beacon.

Quick Chicken and Dumplings

View the video to this recipe from My Recipes/Cooking Light.

Ingredients
1 tablespoon butter
1/2 cup prechopped onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley


Preparation
Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

Yield
4 servings (serving size: about 1 1/2 cups)

Nutritional Information
CALORIES 366(23% from fat); FAT 9.3g (sat 3.1g,mono 3.9g,poly 1.4g); PROTEIN 29.8g; CHOLESTEROL 67mg; CALCIUM 104mg; SODIUM 652mg; FIBER 5.3g; IRON 3.4mg; CARBOHYDRATE 40.3g

Melanie Barnard , Cooking Light, NOVEMBER 2005

Making Lemongrass Consommé with Matzoh Balls

Click on these 3 step videos to learn how to make this recipe.
Please allow for it to load or switch to low bandwidth for faster load time.

Annie's Eggplant Stew (Gluten-free)

SERVES 4
ACTIVE TIME: 15 min
TOTAL TIME: 40 min

3 large all-purpose potatoes
2 cloves Food You Feel Good About Peeled Garlic, minced
6 large basil leaves, torn into pieces
1 can (28 oz) Italian Classics Crushed Tomatoes
1/4 cup Italian Classics Extra Virgin olive oil
Salt and pepper to taste
1 unpeeled egglant, trimmed
2 bell peppers (green or red), trimmed and seeded

Cut potatoes into 1-inch pieces; combine in large pot with garlic, basil, tomatoes and olive oil. Season to taste with salt and pepper. Simmer, covered, on LOW 10 min.

Cut eggplant and peppers into 1-inch pieces. Add to pot; cover. Simmer until vegetables are tender, about 25 min.

Calories: 370.0
Nutrition Info: Each serving (1-1/2 cups) contains 370 calories, 56 g carbohydrate, (7 g fiber), 8 g protein, 14 g fat, (2 g saturated fat), 0 mg cholesterol, and 330 mg sodium

Recipe from Wegman's

Germania Society Dill Pickle Soup

3 tablespoons butter
1/4 cup finely chopped onion
1/2 cup white wine (use regular table wine not cooking wine)
1/2 cup plus 1 tablespoon all-purpose flour
5 cups water
2 teaspoons dried dill weed, crushed
1/2 cup whipping cream or milk
Salt and white pepper to taste
1 large dill pickle shredded
1 1/2 cups dill pickle juice

In a large soup pot over medium heat, melt butter. Add onion and sauté until soft. Add white wine and continue cooking until almost all liquid evaporates. Reduce heat to low and stir in flour (do not brown). In a large bowl, combine water and pickle juice; add and whisk into onion mixture. Bring to a boil, stirring constantly, until soup slightly thickens. Add dill weed. Stir in whipping cream or milk to desired consistency. Season with salt and white pepper. Add shredded dill pickle. Heat through. Serves four.

Found in Cinncinati.com/The Enquirer

Henry Ford Museum's Dill Pickle Soup

1/2 cup carrots, grated
1/2 cup celery, diced small
3/4 cup onion, diced
1 tablespoon garlic, minced
1/2 cup butter
1/2 cup flour
3 cups chicken broth
3 cups water
2 cups potatoes, cubed
3 cups dill pickles, grated (I guess you could mince them instead)
1 1/2 cup sour cream
1 1/2 cup heavy cream or half & half
Salt, pepper and dill to taste

Sauté carrot, celery, onion and garlic in butter, add flour to create a roux. Cook for approximately 10 minutes. Add broth and water, bring to a boil. Add potatoes and pickles. Cook until potatoes are tender, lower heat, slowly add cream then sour cream. Season with salt, pepper and dill. Cook until warmed through. Do not boil! Makes eight servings.

Found in Cinncinati.com/The Enquirer

Sharon’s Brunch Soup

"Galveston cook Sharon Marie Fleming recently won national recognition for her cooking when one of her recipes was chosen for the new addition of the “Wal-Mart Family Cookbook,” which showcases recipes shared by Wal-Mart employees.

Fleming’s winning recipe, Sharon’s Brunch Soup, evolved from a childhood favorite her grandmother made."

Sharon’s Brunch Soup

1/2 cup chopped celery
1/4 cup chopped green onions
2 tablespoons butter
8 cups water
4 teaspoons instant chicken bouillon granules or
4 chicken bouillon cubes
2 packages chicken-flavored ramen noodles
1 cup Egg Beaters

In large saucepan, cook celery and green onions in butter over medium heat until tender. Stir in water and bouillon. Bring to boil. Break dried noodles into 1-to-2 inch pieces. Stir noodles and contents of ramen seasoning packets into boiling mixture. Cook for 2 minutes, stirring occasionally to break noodles apart.

Slowly add egg product to boiling mixture, stirring constantly. Cook and stir for 1 minute more.

— Recipe from the “Wal-Mart Family Cookbook” /The Galveston County Daily News

Cooking Away

Have you been to Chef's Catalog lately? I found some very nice platters that I ordered and my shipment came so fast. I love shopping through this site. It is nicely laid out and easy to navigate.

I wish I could say the same about cooking.com. I haven't been that pleased with their shipping times. In stock merchandise takes 2 weeks or longer to receive. Making it the slowest internet business I have ever ordered from.

I plan to sell my big set of china this Spring and am updating many items. I also took a look at Food Network's product line in person at Kohl's. I got a very nice glass serving bowl on sale. I did not care for their white porcelain as I saw imperfections which seem so common today. Yet I look at some of my grandmother's old plates and they look perfectly smooth. Of course they weren't made in China like everything is today.

I've been updating my microwave cookware as well. I own Littonware from back in the 80's. These have lasted me a long time and have been pleased with them. I'm not sure what happened to the company. I tried locating them without any luck. I did come across Nordicware which offer similar products. So I purchased some casserole style dishes which worked out quite well for heating my soups.

Split Pea Soup with Ham

1 lb. split peas
1 large onion, chopped
2-3 carrots, peeled and diced
2 stalks celery, chopped, including leaves
1 bay leaf
1/2 teaspoon pepper
1 meaty hambone or ½ lb. lean ham, cubed
2 quarts water
2 large potatoes, peeled and cubed

Wash peas carefully, after sorting and checking for hulls or small stones. Place in pot with water and remaining ingredients, minus potatoes. Bring to boil, skim, reduce heat and simmer two hours. Add cubed potatoes. Cook another half hour or until potatoes are tender. Allow to stand one half hour before serving.

Baked Garlic Soup

Recipe by Sharon Mills of Henderson County. This baked garlic soup recipe won the California Garlic Festival back in the 1980s.

Combine in an oven safe soup crock:

1 (15 oz.) can diced tomatoes (or 2 fresh tomatoes)
1 can (14 oz.) drained garbanzo or white beans
1 green pepper, chopped
1 small onion, chopped
1 sliced zucchini
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon basil
Salt to taste
8 cloves of garlic, minced
1 1/2 cup dry white wine or chicken stock

Stir, cover, and bake 1 hour at 350 degrees
Add 1 cup whipping cream
1 cup Monterey Jack cheese, shredded
1 cup romano cheese

Leave uncovered and bake 10-15 minutes more. Serve with a crusty bread and salad. Makes 6 servings.

Garlic Oatmeal Soup

This is a 5 star rated recipe from Taste of Home that sounded unique and different. I'd be interested in hearing your opinions on this selection.

4 Servings
Time: Prep/Total Time: 30 min.

Ingredients:
1 quart water, divided
1/2 cup quick-cooking oats
3 chicken bouillon cubes
2 garlic cloves, minced
1 cup (4 ounces) shredded cheddar cheese
1/4 teaspoon dried basil
1/4 teaspoon salt
Dash pepper

Directions: In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted. Yield: 4 servings. Editor's Note: 1 cup cold leftover oatmeal may be substituted for 1/2 cup oats and 1 cup water.

Nutrition Facts
One serving: (1 cup) Calories: 153 Fat: 9 g Saturated Fat: 6 g Cholesterol:
31mg Sodium: 1154 mg Carbohydrate: 9 g Fiber: 1 g Protein: 8 g

Moo Shu Stoup by Rachel Ray

According to Rachel, a stoup is something between a soup and a stew.

Makes 4 servings.

2 tablespoons vegetable oil (eyeball it), plus more for drizzling
One 2-inch piece ginger, peeled and grated or minced
2 cups thinly sliced shiitake mushroom caps (a couple of generous handfuls)
2 cups fresh bean sprouts (a couple of generous handfuls)
6 cups chicken broth
1 pound ground chicken or pork
2 large egg yolks

1/3 cup plain bread crumbs (eyeball it)
2 garlic cloves, finely chopped
2 tablespoons hoisin sauce (available in the Asian food aisle)
2 teaspoons lime zest (eyeball it)
1/2 teaspoon coarsely ground pepper
1/2 head Napa cabbage, shredded (about 7 cups)
6 scallions, cut into 3-inch lengths, then sliced lengthwise
Plain pita chips, such as Stacy's brand

1.In a large soup pot, heat the oil over medium-high heat. Add the ginger, mushrooms and bean sprouts and cook, stirring, for 3 to 4 minutes. Add the broth, cover and bring to a boil.
2. In a large bowl, using a fork, combine the ground chicken with the egg yolks, bread crumbs, garlic, hoisin sauce, lime zest and pepper. Drizzle the chicken mixture with a little oil and roll about 1 tablespoon in your hands, forming a dumpling; repeat with the remaining mixture to make about 30 dumplings. Drop the dumplings into the simmering broth and cook thoroughly, about 10 minutes. Stir the cabbage and scallions into the mushroom broth and cook for 3 minutes. Serve the stoup in shallow bowls and top with pita chips.

Amish Chicken Corn Soup

Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals.

SERVINGS: 16
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 40 min.

Ingredients:
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

Directions: In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).

Nutrition Facts
One serving:
(1 cup) Calories: 134 Fat: 5 g Saturated Fat: 2 g Cholesterol: 44 mg Sodium: 498 mg Carbohydrate: 10 g Fiber: 1 g Protein: 13 g

From Taste of Home

Boycott Restaurants That Serve Shark Fin Soup

Populations of tiger, bull, dusky and other sea sharks have plummeted by more than 95% since the 1970s, according to an expert from the World Conservation Union. But ongoing efforts to identify shark "hotspots" across the oceans could help improve their chances of survival in future.

At particular risk is the scalloped hammerhead shark, whose young swim mostly in shallow waters along shores all over the world to avoid predators. This species will be listed on the World Conservation Union's (IUCN) 2008 Red List as "globally endangered" as a result of over-fishing and high demand for its fins, says Julia Baum, a member of the group's shark specialist group.

Hammerhead sharks are among the most endangered species because their fins are highly prized for shark-fin soup, an Asian delicacy.

Learn more here http://environment.newscientist.com/channel/earth/endangered-species/dn13345-shark-populations-hit-by-demand-for-fin-soup.html?feedId=endangered-species_rss20

Diners, Drive-ins, and Dives

I have several favorite shows from Food Network but the one that has caught my interest most recently is Diners, Drive-Ins and Dives, with host Guy Fieri.

The food, atmosphere, and sense of community is what makes this show great.

Also check out this site http://www.roadfood.com/ which is devoted to finding the most memorable local eateries along the highways and back roads of America.

I think I will be scouting out some new places very soon!

Bigos - A Polish Stew

This is a Polish recipe for a labor-intensive stew that I came across in the IdahoStatesman. Bigos is one of the signature staple dishes at Mycaffé European Food, 450 S. Meridian Road, Meridian. The restaurant specializes in Polish cuisine.

This is a recipe that is similar to a hunter's stew and can take up to 2 days to make. I couldn't pass this recipe by as it is a reminder of my grandparents and the foods that were prepared and served when I was a child.

I sure wish I lived closer to Idaho. I would really love to try some of their restaurant's dishes.

Bigos

1 29.7-ounce jar of sauerkraut
1 medium head of cabbage, chopped
Water to cover sauerkraut and cabbage
3 small onions, sliced
2 - 3 tablespoons vegetable oil
1/2 pound of pork short ribs, boneless, cut into 1-inch pieces
1/2 pound of pork loin, boneless, cut into 1-inch pieces
1/2 pound of chicken, boneless, cut into 1-inch pieces
1/2 pound of sirloin beef, boneless, cut into 1-inch pieces
1/4 cup vegetable oil
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 teaspoon paprika (or to taste)
1 16-ounce can tomatoes, skinless or 3 or 4 medium fresh tomatoes, skinless
1/2 cup dried plums (you can use raisins, if you like)
1/2 cup fresh mushrooms, sliced very fine
1 cup dried wild mushrooms
2 cups water
Pinch of marjoram
Pinch of caraway seed
Pinch of garlic salt

In large, heavy stockpot, bring sauerkraut, chopped cabbage and water to a boil, then simmer for two to three hours.

In the meantime, heat olive oil over medium to medium high heat in a large skillet.

Add onions and stir-fry until golden.

Add the onions to the sauerkraut mixture.

In a very large skillet, fry the meat over medium heat. Add salt, pepper and paprika to taste. Cook until the meat is done.

Add meat to sauerkraut mixture.

In large skillet, simmer tomatoes, plums and fresh mushrooms for 20-30 minutes. Add to sauerkraut mixture.

In a saucepan, boil dried wild mushrooms in 2 cups of water for an hour. Strain mushrooms from mixture and chop. Put chopped mushrooms back in saucepan with mushroom water. Add to sauerkraut mixture.

Cover, reduce heat and simmer for four hours, stirring often to keep from burning on the bottom. “At the very end, I pour herbs,” Szarmach said, sprinkling “like you’re feeding fish,” she said.

In the end, season to your taste, while the stew cooks.

And, Szarmach said, after simmering the first day, the bigos gets even better if you can refrigerate it overnight and simmer for several hours again the next day.

Keeps for a week in the refrigerator.

Diabetic? Or simply looking for a lower carb pasta?

Celebrate American Heart Month by adopting a diet that contains a wide variety of heart-healthy foods, including Dreamfields pasta. It has only 5 grams of digestible carbs, a very low glycemic index (13), and twice the fiber of regular pasta.

As someone with type 1 diabetes I use Dreamfields elbow pasta in my soups to help keep my blood sugars in check. It is cholesterol free and has 0 grams trans fat. You can find it at better grocery stores such as Giant or you can purchase online.

You can also get a $1 off coupon on their site and find recipes.

Celery Root and Wild Rice Chowder

Recipe By: Local Flavors
Serving Size: 5

Ingredients:
1/2 cup wild rice
1 pound celery root
2 large leeks, white parts only
2 tablespoons unsalted butter
1 celery rib, diced
1 cup thinly sliced russet potato
1/4 cup chopped parsley, plus extra for garnish
1 bay leaf
1 large Thyme sprigs
sea salt and freshly ground pepper
2 cups vegetable stock, chicken stock, or water,
2 cups half-and-half or milk
truffle oil, optional

Directions:
1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower heat. Cover and simmer about 45 minutes until tender.

2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash leeks.

3. Melt butter in soup pot. Add the veggies, parsley, bay leaf, thyme, and 1 1/2 tsp salt. Cook over medium-high for about 5 minutes, then add stock. Bring to boil, reduce the heat to low, and simmer for 20 minutes. Add the milk and simmer until the vegetables are tender. Taste for salt and season with pepper. To give soup a creamy background, puree a cup of the veggies and return to the pot.
4. Divide the soup among 4 or 6 bowls and then add a mound of wild rice to each. Garnish with parsley and a drop of truffle oil.

Soup Poll: Campbell's or Progresso

Which canned soup reigns supreme?

Click Here to take survey

Making Chicken or Vegetable Soup Stock

Dad's Potato Soup by Phyllis Conn

1 pound sliced bacon, chopped
3 stalks celery, chopped
1 large onion, chopped
4 cups water or chicken broth
One 28-ounce package frozen Ore-Ida Potatoes O'Brien (or 32-ounce Southern Style Hash Browns)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon McCormick ground black pepper
1 cup water

In large stock pot or 4-quart Dutch oven, cook bacon over medium heat until crisp. Remove to paper towers to cool. Drain all but 2 tablespoons bacon drippings from pot.

Cook celery and onion in drippings over medium heat until tender. Add 4 cups water. Add potatoes; bring to boiling.

In medium bowl, combine flour, salt and pepper. Add 1 cup water; stir just until combined. (May need to add 2 tablespoons additional water to make mixture like biscuit dough).

Drop small spoonfuls of the dough into the soup, forming dumplings. Reduce heat to medium and simmer, covered, about 10 minutes or until dumplings and potatoes are done. Stir bacon pieces into soup.

Recipe contributed to this year's "Wal-Mart Family Cookbook" by Phyllis Conn, of Butler. The 2008 version is on sale for $4.95. It is featured near the produce section of the Ontario store where Conn works.

My New KitchenAid Artisan

I was lucky enough to be able to get one of these KitchenAid Mixer's this year in the classic white.

After going through a few cheap $13 hand mixer's before and having them die on me I decided to invest in the "biggie".

What a difference! I purchased mine through Amazon.com. I will give you some tips. Amazon sells a variety of colors but the prices go up and down and there are rebates on them. You may also be able to score free shipping, too. So watch the prices. I have found Amazon was the best place to purchase one at $199.99 plus a rebate. The prices change frequently on the models and colors there. So if you want a certain color keep checking their site daily in order to get a good deal.

Gulf Coast Shrimp Gumbo

Serves 6.

8 tbsp. vegetable or canola oil plus extra if needed, divided
4 tbsp. flour
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrots
3/4 c. seeded and diced red bell pepper
2 1/2 tsp. minced garlic
1/4 tsp. cayenne pepper
3/4 tsp. dried thyme leaves
Kosher salt and freshly ground black pepper
3 c. chicken stock, plus extra if needed
1 (28-oz.) can diced tomatoes, strained well
5 flat leaf parsley sprigs
2 bay leaves, broken in half
12 oz. okra, cut into 1/4-in. rounds
6 oz. andouille sausage, cut into 1/4-in. dice
1 lb. large shrimp, shelled and deveined
4 c. cooked white rice

Directions

For roux, heat 4 tablespoons of the oil in a medium, heavy skillet over medium heat. When hot, add flour and stir constantly with a wooden spoon until mixture thickens and becomes a deep reddish-brown, 6 to 8 minutes. Remove and set aside.

Add 2 tablespoons oil to a large, heavy, deep-sided pot set over medium-high heat. When hot, add onions, celery, carrots and red bell pepper. Sauté, stirring constantly, for 3 minutes. Then add garlic and stir, cooking 1 minute more. Stir in cayenne pepper, thyme, 3/8 teaspoon salt and 3/8 teaspoon black pepper. Add stock, tomatoes, parsley sprigs and bay leaves, and bring mixture to a simmer. Reduce heat to low so that mixture stays at simmer, then whisk in reserved roux.

Cook until vegetables are tender and mixture has thickened, about 20 minutes.

Heat the remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. When hot, sauté okra, stirring and adding more oil if needed, until just lightly browned around the edges, 4 to 5 minutes. Add okra and sausage to the gumbo after it has simmered for 20 minutes. Cook for 1 minute. (Gumbo can be prepared 1 day ahead to this point; cool, cover and refrigerate. Reheat over medium heat, when ready to continue with recipe.)

When ready to serve, add shrimp to the gumbo, and cook until they curl and turn pink, about 3 minutes. Do not overcook or shrimp will be tough. Salt and pepper gumbo as needed. If soup is too thick, thin with extra stock. If desired, you can remove and discard the