A Few Words...

Folks, I've been posting for the last several years and thus have changed the name of the blog as my way of letting you know that there is a treasure trove of recipes to tempt your taste buds. Please feel free to continue commenting on the selections.

It is also my way of letting you know that I am disbanding from my role as a weekly blogger to pursue other areas of interest.

I hope you find some of the "sites of interest" to your liking and thank you so much for visiting.

~Blu

Coconut Mussel Soup with Curry

Recipe from the Hartstone Inn

Serves 6-8 from Chef Michael Salmon

1 stalk lemon grass
1 1/2 cups dry white wine
3 pounds of fresh mussels, cleaned with beards picked
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 1/2 Tablespoon finely grated peeled fresh ginger
2 Tablespoons canola oil
1 cup fresh orange juice
1/2 cup fresh lime juice
2 teaspoons curry powder
1 teaspoon chopped fresh thyme
1 bay leaf
2 cans unsweetened coconut milk (14 ounces each)
1 fresh jalapeno pepper, finely chopped
1 Tablespoon sambal oelek (hot chili paste)
2 plum tomatoes, seeded, and cut into 1/2-inch dice
kosher salt
3 Tablespoons chopped fresh cilantro
cilantro sprigs for garnish

1. Slice the lemon grass thinly and place in a small saucepan with the white wine. Cook over medium-high heat for 5 minutes to infuse the lemon flavor into the wine. Strain the wine, discarding the lemon grass, and place in a large pot and bring to a boil. Add mussels and steam, covered, for about 8 minutes, or until the mussels open. Remove the mussels, cool and pick the meat from the shells, reserving a few whole for garnish. Strain the liquid and reserve.

2. In a large (4- or 5-quart) saucepan, cook the onion, garlic, and ginger in the canola oil over moderately low heat, stirring frequently, until the onion is softened.

3. Add the reserved wine/mussel cooking liquid, orange and lime juice, curry powder, thyme, bay leaf, coconut milk, jalapeno pepper and sambal oelek. Simmer uncovered about 15 minutes, stirring occasionally, until reduced slightly.

4. Add the mussels and diced tomatoes and cook, covered, over high heat for 3 minutes.

5. Season the soup with salt and add the chopped cilantro. Divide the soup between the bowls. Garnish with cilantro sprigs and whole mussels in their shells.

You can view the Inn's menu online at www.hartstoneinn.com/weeklymenu.htm

Gooseberry Patch to be on QVC

Gooseberry Patch will be on QVC March 15 between 7-9 am EST. They will be taking on-air phone calls during the segment. Call and share what you love most about Gooseberry Patch cookbooks. They'll be showcasing their busy mom's cookbook, Best-Ever Casseroles.

Spicy Fish Stew (Diabetic Soups)

Yield: About 2 quarts (8 servings)
Source: "The New Family Cookbook for People with Diabetes"

INGREDIENTS

2 cups (8 ounces) sliced mushrooms
1 cup thinly sliced celery
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
2 teaspoons sugar
1 quart tomato juice or vegetable juice cocktail
1 bay leaf
1/2 teaspoon hot pepper sauce
1/2 teaspoon freshly ground pepper
1 pound firm, white fish fillets such as catfish,
cod, or perch, cut into 1-inch pieces, thawed if frozen
1/4 cup chopped fresh parsley

DIRECTIONS

In a large saucepan, saute the mushrooms, celery, onion,
and garlic in oil over medium heat about 5 minutes. Add
the thyme and sugar; saute 1 minute. Add the tomato juice,
bay leaf, pepper sauce, and pepper; bring to boil.

Reduce the heat; add the fish and simmer, uncovered,
about 10 minutes. Discard the bay leaf; stir in the
parsley and serve hot.

Nutritional Information Per Serving (1-1/4 cups):
Calories: 115, Fat: 4 g, Cholesterol: 33 mg, Sodium: 480 mg,
Carbohydrate: 11 g, Dietary Fiber: 2 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 2 Vegetable, 1 Lean Meat

Vanilla Pumpkin Soup

Check out this adapted recipe and article by Catherine Walker McKinney, for Vanilla Pumpkin Soup.

She writes...

"Eating and cooking soup has taught me about time. To enjoy soup takes time. I am not talking hours here, but soup requires a certain amount of focus, or attention, paid to the act of eating it. Therefore I naturally slow down. I am more aware of what I am eating, of how I am eating."

Taco Soup

1 pound ground beef or turkey
2 packages dry taco mix
2 cans (15-ounces each) kidney beans, drained
2 cans (15-ounces each) corn, drained
1 can (28-ounce) whole tomatoes
4 cups water

In a medium skillet, cook meat until lightly brown; drain off fat.

In a large pot, combine meat with remaining ingredients. Bring to a boil and simmer for 15 minutes. Ladle into soup bowls.

Garnish with sour cream and grated cheddar cheese (optional).

Yield: 4 servings.

Belgian Stew

Prep Time: 20 minutes
Cooking Time: 6 to 8 hours

Stew meat, cubed (I used venison but one can use beef).
1/2 white onion, sliced
1 teaspoon of minced garlic (you can add more if you like more)
1 can tomato paste
2 bay leaves
1 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 can beef broth/stock
1 can beer
2 tablespoons parsley
1/2 cup frozen pearl onions (optional)
1 cup green peas (I used frozen and just added with 1/2 hour left to cook)
1 large baked potato, peeled and cut lengthwise (can add more than one potato if desired)
egg noodles

Put a drop or two of canola oil into skillet. Add meat and slightly brown. Season meat with Lawry's Seasoning, salt (optional), and pepper. Add sliced onion.

Add all ingredients except for pearl onions, peas, potatoe, and egg noodles. Bring to a boil.

Turn skillet to warm. Cover and cook in skillet for six to eight hours. Add potato after three hours of cook time. May need to add a cup of water. With one hour left, add green peas, pearl onions, and egg noodles. Again, may need to add more water for the noodles to cook (the noodles should soak up the majority of the liquid).

Variation: Instead of egg noodles, serve dish over wild rice. If too liquidy, add cornstarch to thicken.

Source: Recipes from My Family to Yours Book 2 by Judith Hennekens Kletzien via Examiner.com

Traditional Senegalese Soup '21' Club

Makes about 10 cups

This rich curried soup has been served at '21' for years. This restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

3 tart apples;such as Granny Smith
2 tablespoons unsalted butter
2 carrots chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato purée
1/2 cup heavy cream
Garnish: bottled mango chutney

Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.

Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.

Garnish each serving with about 1/2 teaspoon chutney.

Source: Gourmet November 1995

Proximity Award

On February 7, Jane Marie from Thyme for Herbs presented me with this special award.

I'd like to thank Jane Marie for thinking of me and my blog. That was so very sweet of you.

Garbanzo Beans with Sweet Vegetables (Stew)

A Macrobiotic Community Dinner by Chefs Leslie Ashburn and Kathy Maddux.

The following recipe is a thick, creamy stew that's low in fat, high in fiber, protein, and full of antioxidants.

1 cup dry garbanzo beans (soaked in water until plump)
1 6-inch piece of konbu (dried seaweed)
1 large onion, cut into chunks
1 to 2 large carrots, cut into chunks
2 to 3 cups kabocha squash, cut into chunks
2 tablespoons white miso
Chopped parsley, for garnish

Discard soaking water from beans; place in heavy pot and add 3 cups fresh water. Bring to a gentle boil, add konbu, cover and cook until soft (about 1 hour, or 25 minutes in a pressure cooker).

When beans are tender, add chopped vegetables and simmer 20 to 25 minutes, until vegetables are tender. Kabocha will begin to melt into stew and make it very creamy. Add additional water if it is too dry.

After vegetables are cooked, add miso and mix. Simmer a few more minutes so flavors blend. Garnish with parsley. Serves 6 (using 3 cups kabocha).

Approximate nutritional analysis, per 2-cup serving: 220 calories, 2 g fat, no saturated fat or cholesterol, 300 mg sodium, 45 g carbohydrate, 11 g fiber, 15 g sugar, 10 g protein.

VARIATIONS

» Fresh is always best, but to address time constraints, use organic canned garbanzo beans

» Carrots and kabocha may be replaced with other vegetables according to taste, including corn, sweet potatoes and parsnips.

Recipe appeared in starbulletin.com.

Question Regarding Cocoa in Stews

This question appeared in the Reading Eagle and answered by Joan D. Cook, Penn State Family Living Program.

Q: Why do some Mexican recipes, especially stews and casseroles, include cocoa in the recipe?

A: Chocolate and cocoa provide richness and structure to the recipe, not necessarily a chocolate taste.

The starch and protein in the cocoa absorb moisture creating a thickening effect in stews. Bitter chocolate, tomatoes and chilies flavor poultry in Mexico's national dish mole pablano.

Duck Soup

Recipe by Karen Adler

6 to 8 duck breasts (mallard size)
4 cans (10 1/2 ounces each) beef consomme
1 cup water
1 cup barley (not quick cook)
1 can (about 2 cups) fire-roasted diced tomatoes
1 jar fire-roasted red peppers (about three peppers), diced
Juice of one lemon
1/2 cup brandy
Dash of hot sauce to taste
Kosher salt and freshly ground black pepper to taste

In a food processor, grind the duck meat, pulsing two or three times until just ground. Over-processing will turn the meat to mush.

In a skillet, brown the meat until it's just cooked through; set aside.

In a soup pot, add the consomme and water and bring to a boil. Add the barley, lower to a simmer and cook covered for about 40 minutes.

Add the rest of the ingredients, including the browned duck meat. Simmer for 30 minutes until the flavors have blended.

Serves 6 to 8.

Karen Adler is a cooking teacher, special events speaker, business owner and food writer. She is the author of "The Everything Wild Game Cookbook." For more recipes, go to Pig Out Publications' Web site at www.pigoutpublications.com.

Cauliflower and Leek Soup with Nut Brown Butter and Toasted Hazelnuts

Recipe by Chef Peter Berley, author of The Flexitarian Table.

Enjoy a soup recipe that uses cool weather vegetables and toasted hazelnuts.

SERVINGS
8-10 servings

INGREDIENTS
Sea salt
Freshly squeezed juice of 1 lemon
1-2 head of cauliflower (3 pounds in total), separated into florets
4 tablespoons extra-virgin olive oil
6 medium or 3 large leeks — tough green parts discarded, the remainder thinly sliced and thoroughly rinsed
1-2 quarts vegetable stock, preferably homemade
6 tablespoons unsalted butter
1/2 cup peeled hazelnuts, coarsely chopped
Freshly ground black pepper
Freshly grated nutmeg
Finely chopped fresh parsley

PREPARATION
1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the lemon juice. Add the cauliflower and cook, uncovered, for 15 minutes. Drain the cauliflower and set aside.

2. Meanwhile, in a heavy soup pot over medium heat, warm the olive oil. Add the leeks and stir to coat, season with salt and cook until very tender, 8 to 10 minutes. Adjust the heat as needed to prevent browning. Add the cauliflower and stock and bring to a simmer. With a slotted spoon transfer the leeks and cauliflower to a blender or food processor and puree with some of the stock until smooth. Return the puree to the pot.

3. In a small skillet, melt the butter. Add the hazelnuts, lower the heat and cook, stirring occasionally. Remove the pot from the heat when the butter stops foaming and the crackling sound stops, about 5 minutes. Drain the butter immediately into a small bowl, reserving the hazelnuts on a plate.

4. Bring the soup to a simmer, season with salt, white pepper and nutmeg. Whisk in the brown butter (or leave out for Vegans). Serve the soup garnished with the hazelnuts and parsley.

Easy Potato Soup

Easy Potato Soup (By Gooseberry Patch)

4 to 5 potatoes, peeled and cubed
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1-1/4 c. water
4-2/3 c. milk
6.6-oz. pkg. instant potato flakes
Garnish: shredded Cheddar cheese, sliced green onions, crumbled bacon

Combine potatoes, soups and water in a slow cooker. Cover and cook on high setting until potatoes are tender, about 2 to 3 hours. Stir in milk; add potato flakes to desired consistency, stirring constantly. Cover and cook on high setting an additional 2 to 3 hours longer. Spoon into bowls to serve; top with garnishes. Serves 4 to 6.

BluButterfli_Thyroid on Twitter

Created a Twitter page.

I'll be twittering about a cause that is close to my heart which is Thyroid disease.

Anyway, one of my friends suggested that I spread the word via my blog.

So come on and follow me on Twitter and send me a direct message!

Soup Photography

Soup vendor in Philadephia. Artist unknown.

Available as a poster and giclee print on canvas via Amazon and other sources of art online.

Recently featured on Food Network.

Visit Campbell's website.

Cannellini Bean Chowder

2 pounds cannellini beans, soaked, rinsed and drained
1 pound Italian sausage (hot, mild or combination)
2 garlic cloves, peeled and minced or to taste
1/2 cup chopped onion
2 (14 1/2-ounce) cans stewed tomatoes
2 (14-ounce) cans chicken or beef broth
1 teaspoon black pepper
3/4 cup sliced carrots
1 (9-ounce) box frozen spinach
2 small zucchini, coarsely chopped, optional

PREPARATION: Cook beans until tender, set aside, reserving 4 cups of cooking liquid. In heavy stockpot, cook sausage with garlic and onion. Add tomatoes, broth, pepper and carrots.

Simmer for 15 minutes and add cooked beans, frozen spinach and zucchini, if desired. Simmer an additional 20 minutes. Season to taste with salt and pepper. If you wish more Italian flavor, add Italian seasonings to taste.

Makes 12 (1 1/2-cup) servings.

Nutrition information per serving: 331 calories, 22 grams protein, 9 grams fat, 42 grams carbohydrate, 12 grams fiber, 16 milligrams cholesterol, 662 milligrams sodium

Source: The Grand Rapids Press

Katalin Bánfalvi's Husleves (Hungarian Meat Soup)

The Stock:
1 3/4 pounds beef chuck pot roast
1 1/2 pounds beef shank
2 large carrots, broken into several pieces
2 large onions, unpeeled and halved
2 ribs celery, roughly chopped
1 potato, cut into large chunks
2 cloves garlic, unpeeled and smashed
8 whole coriander seeds, crushed
2 dried bay leaves
12 whole peppercorns
2 whole allspice
1/4 teaspoon caraway seeds
Small chunk of whole nutmeg
1/8 teaspoon dried marjoram leaves
1 teaspoon salt

The Soup:
3 to 4 carrots, cut in half lengthwise
3 to 4 parsnips, cut in half lengthwise
Tiny pasta of choice, cooked
Fresh parsley, minced, for garnish

Heat oven to 450 degrees. Place meat with 1 carrot, 1 onion, 1 rib of celery, and 1 clove of garlic in a large shallow roasting pan. Roast for 30 minutes or until meat is browned. Transfer the meat and roasted vegetables to a large soup pot or stock pot. Discard any fat from pan.

Pour about 1 cup of water into the roasting pan and bring to a boil on top of the stove, stirring well to scrape up any flavorful browned bits. Pour this liquid into the stock pot. Add remaining vegetables and garlic and the potato.

Add enough cold water to cover the meat and vegetables in the pot (probably 8 to 10 cups). Bring the liquid just to a boil, skimming off any foam that may form on the surface.

Place coriander seeds, bay leaves, peppercorns, allspice, caraway seeds, nutmeg and marjoram leaves in a tea ball or tie them up in cheesecloth and add to the stock pot. Add salt.

Partly cover the stockpot and simmer the stock for 4 to 6 hours. The meat and vegetables should always be covered with liquid, so top up with a little boiling water from time to time if necessary.

Remove tea ball or cheesecloth with spices. Use tongs to transfer meat from the pot to a large plate. Strain the stock by pouring it through a colander lined with cheesecloth into another large pot or bowl. Use a large rubber spatula to smash the vegetables to release all their flavorful juices. Discard the smashed vegetables. If possible, allow the stock to cool, and then refrigerate it. The fat will rise to the top and set in a layer that can easily be removed.

To prepare the soup, heat the strained stock. When hot, add carrots and parsnips. Simmer until the vegetables are tender. Place the reserved meat, chunked, into the pot to heat. Cook pasta in a separate pot as directed on package.

To serve, transfer meat and vegetables to a serving platter. Place some cooked pasta in each soup bowl. Add broth. Each person can add meat and vegetables to soup as desired. Offer minced parsley to sprinkle over the top of soup. 6 to 8 servings.

Source: A great article by Sue Doeden and an audio accompanies this fabulous recipe at parkrapidsenterprise.com

Marie Polsinelli's Minestra (Escarole Soup)

2 large smoked ham hocks
5 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
5 heads of escarole (washed and cut into 2-inch pieces)
2 heads of savoy cabbage (washed, cored and cut into quarters)
1 medium-size kielbasa sausage
1 (19-ounce) can cannellini beans
1 (15-ounce) can beef broth
2 cups water
1 tablespoon crushed red pepper flakes (optional)
2 teaspoons salt
Pepper (to taste)

1. Rinse ham hocks under cold water and drain on paper towels.

2. Fill an 8-quart pot with enough water to cover a steamer basket; raise heat to medium high and steam the quartered cabbage.

3. While cabbage is steaming, film the bottom of a 16-quart pot with olive oil. Add the sliced garlic and ham hocks and cook on medium-high, turning hocks frequently, for about 5 minutes.

4. Add escarole to the oil a handful at a time. Add salt to each layer of escarole as you put it into the pot. Once all 5 heads of escarole have been added, pour in the beef broth and water. Add red pepper flakes, if you like.

5. When the cabbage is soft, drain it well and add it to the large pot.

6. Stir the escarole and cabbage to blend from the bottom of the pot to the top. Cover and cook for about 45 minutes, stirring every so often and bringing to a slow boil.

7. Thinly slice kielbasa and add to pot. The meat of the ham hocks can be skinned and diced and returned to the pot.

8. Add the can of cannellini beans. Cook soup for about another 15 minutes, bringing to a low boil.

9. Serve the minestra hot in a large bowl. A hearty red wine and large round loaf of Italian bread (bishop's hat or peasant round) warmed in the oven goes well with the soup. Makes 6 servings.

Source: newsday.com

Chicken Soup with Parsley-Thyme Dumplings

Serves: 8
Preparation time: 20 minutes
Total time: 2 hours (not all active time)
Don't be put off by the list of ingredients; the recipe is easy and goes together quickly.

BROTH

1 large chicken breast, skin removed
2 chicken thighs, skin removed
2 chicken legs, leave skin on one
1 medium onion, quartered
3 carrots, cut into large pieces
2 celery ribs, cut into large pieces
8 parsley sprigs
About 1/2 cup celery leaves
2 bay leaves
10 black peppercorns, optional
14 to 16 cups cold water

SOUP

1 tablespoon oil
2 medium onions, peeled, chopped
5 carrots, peeled, sliced 1/4-inch thick
3 ribs celery, sliced 1/4-inch thick
1 large parsnip, sliced, optional
Salt and pepper to taste

DUMPLINGS

1 1/2 cups all-purpose flour
2/3 cup water
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped flat leaf parsley
1 tablespoon chopped fresh thyme

In a large stockpot, put the chicken parts. You can add extra parts like wings or backs if you like.

Add the onion, carrots and celery ribs. Wrap the parsley sprigs, celery leaves, bay leaves and peppercorns in a piece of cheesecloth and add to the pot.

Cover with cold water several inches above the ingredients. Bring the mixture just to a boil; immediately reduce the heat to a simmer.

Partially cover and simmer the mixture (little bubbles should just break the surface) for about an hour and 20 minutes without stirring; skim the foam that rises to the top. Remove the chicken pieces after they're cooked through. Keep the mixture simmering 30 minutes more if you want to develop the flavor.

While the mixture is simmering, peel and slice the vegetables for the soup. Mix all the dumpling ingredients in a separate bowl.

When the chicken is cool enough to handle, remove and discard the skin from the one leg, and remove the meat from the bone and shred.

Set a mesh colander over a large bowl or another stockpot and pour the broth mixture into the colander to strain. Discard the solids in the colander.

Wipe out the stockpot, add the oil and heat over medium heat. Add the soup vegetables and sauté about 10 minutes. Add the shredded chicken and the strained broth mixture. Simmer about 30 minutes.

Just before serving, use about 1 teaspoon measure to drop dumpling dough into the simmering soup. Season as needed with salt and pepper.

From and tested by Susan Selasky for the Free Press Test Kitchen.
270 calories (24% from fat), 7 grams fat (2 grams sat. fat), 32 grams carbohydrates, 19 grams protein, 269 mg sodium, 97 mg cholesterol, 68 mg calcium, 4 grams fiber.

Maine Shrimp: Recipes Sought for New Cookbook

The Island Institute, in association with the First Universalist Church and the Midcoast Fishermen's Association (MFA), will be publishing a cookbook with recipes for Maine shrimp in the spring.

The purpose of the new cookbook is to showcase the freshness and flavor of Maine shrimp. We also want to promote the efforts of the MFA and the church in their efforts to encourage sustainable fisheries management. By publishing this Maine shrimp cookbook, we hope people will buy more shrimp from local fishermen and discover how tasty, affordable and nutritious Maine shrimp is.

We will consider all recipes, but submission does not guarantee that your recipe will be included in the book. We are looking for original recipes using Maine shrimp in the following categories: appetizers, salads, soups and chowders, traditional Maine recipes, seafood combinations, ethnic and regional dishes, pasta, brunch and other.

Please include the recipe title, one paragraph with any commentary about the dish or the dish's history, a list of ingredients in order of use (do no abbreviate measurements or amounts) and numbered instructions. If you have advice about what to do with leftovers, include that at the end of the recipe.

Don't forget to include your name, address, phone number, e-mail address and occupation.

You can e-mail submissions to: shrimprecipes@islandinstitute.org .You can also mail submissions to: Island Institute, PO Box 648, Rockland, ME 04841, Attention: shrimp recipes.

Deadline for recipes has been extended to February 2, 2009.

Source: http://www.workingwaterfront.com/online-exclusives/Recipes-sought-for-new-cookbook/12709/

Seafood Stew

Seafood stew is the starter that will be served at the three-course inaugural luncheon on Tuesday in Statuary Hall of the U.S. Capitol. This is the official recipe, courtesy of the Joint Congressional Committee on Inaugural Ceremonies, host of the event.

6 1-pound Maine lobsters or monkfish
20 medium sea scallops
36 large shrimp, cleaned and peeled (approximately 2 pounds)
10 ounces black cod
1/2 cup diced Idaho potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced leeks
1 teaspoon kosher salt
1 teaspoon ground white and black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth
2 packages ready-made puff pastry

In a large pot, bring 1 gallon of water to a boil. Poach the lobsters, about 10 minutes. Add the scallops, shrimp and cod and boil 5 minutes more. Remove the lobster and fish to a dish to cool.

Add the potatoes, carrots, celery and leeks to the liquid and boil until tender, about 5 minutes. Remove with a slotted spoon to a separate dish. Continue to boil the liquid until it is reduced to about 1 quart. This will be the base for the broth.

Add the vermouth and cream and reduce by half. Add the salt, pepper and nutmeg. Simmer until the liquid is thick enough to coat a wooden spoon. Set aside to cool.

Preheat oven to 400°. Remove the lobster meat from the shells and cut into bite-size pieces. Cut shrimp, scallops and black cod into bite-size pieces. Add seafood pieces and vegetables to cooled broth. Be careful not to break the flesh.

Roll out puff pastry according to package directions. Cut into 5-inch rounds. Ladle the stew into 10 31/2-inch terrines or ramekins. Cover each with a puff pastry round. Brush with an egg wash. Bake 8-10 minutes or until puff pastry is golden.

Serves 10.

Source: examiner.com

Nicole Miller Teams Up With Campbell's

Nicole Miller has designed 3 new red dresses to raise awareness for Women's Heart Health.

Vote for your favorite dress at

AdDRESS Your Heart

Grandma Kelly's Organic Beef Stew

A classic Irish comfort food that, like most stews, tastes even better one day after preparation. Consider sprinkling thinly sliced scallions and fresh parsley on each bowl.

Recipe by Organic Valley.

SERVINGS
6

INGREDIENTS
3 tablespoons Organic Valley Cultured Butter or Pasture Butter, divided
2 tablespoons all-purpose flour
2 Organic Prairie Boneless New York Strip Steaks (each 8 ounces), cut into 1-inch pieces
1 bottle (12 ounces) stout beer
6 cloves garlic, minced
4 cups beef stock
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon crushed thyme
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon cayenne pepper
3 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
1 large onion, chopped
2 cups finely diced carrots

PREPARATION

1) Heat 2 tablespoons butter in heavy large pot over medium heat. Toss beef pieces with the flour and saute until brown on all sides, about 5 minutes. (For better browning, do this in two batches.) Add garlic and saute 1 minute.

2) Add beef stock, beer, tomato paste, honey, Worcestershire sauce, bay leaves, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to low, then cover and simmer 1 hour, stirring occasionally.

3) Meanwhile, melt the remaining 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion and carrots. Cook vegetables, stirring often, about 20 minutes.

4) Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes longer.

5) Discard bay leaves. Let beef stew stand off the heat 20 minutes or longer. Spoon off any fat. Reheat before serving.

New Corningware SimplyLite

Whenever I venture to stores I tend to end up in the Kitchenware and Appliances to see what's new on the market.

I happened to find the Corningware Simply Lite line. It's the lightest bake and serveware that I've come across and is made of Vitrelle™ glass laminate, a material made of three layers of glass.

SimplyLite can be used in the oven, microwave, or freezer, but not on the stovetop or under the broiler. Comes with a limited three-year warranty against breaking, chipping, or staining.

There are two types of lids that come with the SimplyLite line. Plastic and glass. The plastic lids being suitable for microwave heating and storage, but not oven-safe.

Made in USA.

Available at Kmart and Walmart.

Southwest Chicken Stew

After a brisk walk in the cold, warm up with this flavorful stew. Use reduced sodium or no salt added ingredients to allow the flavor of the seasonings to come through. Serve with a green salad topped with sliced avocados, orange sections and a light vinaigrette.

Makes 8, 12 ounce servings
Prep time: 10 minutes
Cook time: 60 minutes

2 lb boneless, skinless chicken
1 T canola oil
2 cups onions, chopped
1 cup green bell pepper, chopped
2 cloves garlic, minced
1 T chili powder;
1/2 tsp dried oregano
3 cups potatoes, peeled and cubed
14.5 oz can reduced sodium, fat free chicken broth
15 oz can GIANT diced tomatoes, no salt added
15 oz can corn kernels, reduced sodium or no salt added
1/4 cup fresh cilantro or parsley, chopped

Cut chicken into bite-sized pieces. Heat oil in a Dutch oven and brown chicken over medium-high heat. Add onions, green pepper and garlic and sauté for 3 minutes. Add chili powder, oregano, potatoes and chicken broth. Cover and cook over med-low heat for 45 minutes or until potatoes are tender. Add corn and cilantro. Cover and cook 10 minutes until corn is heated through.

Nutrition information per serving: 260 calories, 4g fat, 1g saturated fat, 65mg cholesterol, 25g carbohydrate, 3g fiber, 30g protein, 200mg sodium.

Source: Giant Food Stores

Turkey Albondigas Soup

Albondigas, Spanish for “meatballs,” star in the traditional broth-based Mexican soup. This version uses turkey rather than beef or pork for the meatballs, and we’ve pumped up the volume of fresh vegetables in the mix.

Makes 6 servings, about 1 2/3 cups each

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy

1 pound 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers (see Tip), diced
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup instant brown rice or 1/2 cup cooked brown rice
2 tablespoons lime juice
1 jalapeño, minced
2 tablespoons minced fresh cilantro

1. Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.

3. Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.

NUTRITION INFORMATION: Per serving: 289 calories; 10 g fat (2 g sat, 2 g mono); 84 mg cholesterol; 27 g carbohydrate; 24 g protein; 5 g fiber; 438 mg sodium; 419 mg potassium.
Nutrition bonus: Vitamin A (110% daily value), Iron & Vitamin C (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat

TIP: Tips: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. Find them at most large supermarkets. Or substitute 2 green bell peppers plus one minced jalapeño pepper (or more to taste).

MAKE AHEAD TIP: Prepare through Step 2. Cover and refrigerate the soup and meatballs separately for up to 1 day. To serve, reheat soup in a Dutch oven and proceed with Step 3.

Source: eatingwell.com

Soup Art and Photography Friday's

This photo was featured in Life Magazine.

Photographer Paul Schutzer

Date taken: June 1963

Voodoo Chicken Chili

Makes 1 gallon

1/2 stick butter
1/2 cup flour
4 tablespoon oil
1 1/2 quarts chicken stock
3 tablespoon garlic
4 tablespoon hot sauce
1/2 large onion, diced
1/2 cup jalapenos, diced
4 tablespoon cumin
1 1/2 pounds of chicken, diced
2 cans cooked pink beans, drained
Cheddar cheese
Yellow tortilla chips
Green scallions

Start by making a simple roux, melting butter in a pan over medium high heat and whisking in flour gradually. When mixture starts to bubble, reduce heat and let cool until it resembles a paste.

In a separate large sauce pot, heat the oil. Saute the onion until translucent. Add the garlic, chicken stock, cumin, hot sauce and jalapenos and bring to a boil. Add the beans and chicken, and let it come to a boil again. Thicken with the roux. Let sit a couple of hours before serving to allow flavors to set in.

Top with cheddar cheese, scallions and chips.

- Recipe From Voodoo Grill via TheDay.com

Shrimp-and-Ham Jambalaya

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 rib celery, diced
1 medium bell pepper, diced
1 cup cubed ham
1 pound shrimp, peeled and deveined
1 14.5-ounce can diced tomatoes
1 1/2 cups chicken broth
1 teaspoon Creole seasoning
1/4 teaspoon TABASCO
1/4 cup chopped scallions, green part only
2 tablespoons chopped parsley
1 cup raw rice

Heat oil in a heavy pot, add onion, garlic, celery, bell pepper and ham, and cook until vegetables are softened. Add shrimp, tomatoes with juice, broth, Creole seasoning, TABASCO, scallions and parsley, and bring to a boil. Add rice, cover, reduce heat, and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 20 to 25 minutes. Serves 4.

Source: Louisiana Life
An interesting article accompanies the jambalaya recipes here.

Chicken-and-Sausage Jambalaya

1 tablespoon olive oil
1/2 pound smoked hot sausage, sliced
1 medium onion, diced
1/2 pound chicken, cubed
1/2 teaspoon Creole seasoning
2 cloves garlic, minced
1 rib celery, diced
1 bell pepper, diced
2 cups beef broth
1/4 teaspoon whole thyme
1 cup raw rice

Heat oil in a heavy pot, add sausage, and cook on medium heat, stirring occasionally, until browned. Add onion, and brown. Add chicken and Creole seasoning, and cook, stirring occasionally, until chicken browns. Add garlic, celery, bell pepper, broth and thyme, and bring to a boil. Add rice, cover, reduce heat, and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 20 to 25 minutes. Serves 4.

Source: Louisiana Life

Pear, Pistachio, and Pomegranate Soup

Serves 8
This elegant dessert soup is perfect for entertaining. Make the soup and chill it, then simply garnish with ruby pomegranate seeds and pale green chopped pistachios before serving as an eye-catching last course.

Ingredients
1 1/4 cups whole raw, shelled pistachios
6 firm ripe (about 3 pounds) Bartlett pears
1 cup pear juice
1 cup water
1 cup heavy cream
1/4 cup maple syrup, to taste
1/4 teaspoon ground cardamom, to taste
Seeds of one pomegranate

Method
Preheat oven to 350°F. Spread pistachios on a baking sheet and bake until browned and fragrant, stirring halfway through, 7 to 8 minutes. Transfer pistachios to a plate to cool.

Peel pears, cut them into quarters and remove cores and stems. Place pears in a large saucepan with pear juice and water. Bring liquid to a boil, reduce heat to a simmer, cover and cook until pears are tender when pierced with a fork, about 20 minutes.

Process 1 cup of toasted pistachios (reserve remaining nuts for garnish) in a blender until finely ground. Add cream and just enough pear cooking liquid to pistachios to achieve a smooth consistency. Transfer pistachio cream to a large bowl. Puree pears with their cooking liquid in the same blender, in batches, until smooth and creamy. Add pureed pears to bowl with pistachio cream. Stir in maple syrup and ground cardamom to taste.

Cool soup and chill completely, at least four hours or up to overnight. Serve soup garnished with pomegranate seeds and coarsely chopped toasted pistachios.

Nutrition
Per serving (About 10.5oz/291g-wt.): 330 calories (180 from fat), 20g total fat, 8g saturated fat, 6g protein, 36g total carbohydrate (8g dietary fiber, 24g sugar), 40mg cholesterol, 15mg sodium

Recipe by Whole Foods.

Cookoff Winning Veggie Chili

Serves 4 to 6

This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Delicious with fresh corn-studded corn bread and maple butter and a crisp, light green salad. Serve garnished with sour cream and avocado slices, if desired. Veggie chilis cook much quicker than meat based ones. If you want to simmer this for a while, turn to low and add another cup of broth.

Ingredients
3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
3 tablespoons extra virgin olive oil, divided
1 medium eggplant, peeled and diced (about 3 cups)
4 garlic cloves, finely chopped
1 medium white onion, peeled and chopped
1/2 jalapeño pepper, minced, more or less to taste
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon smoked or regular paprika
1/2 teaspoon chili powder
Sea salt and black pepper
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices
1 cup gluten-free vegetable broth
1 tablespoon fresh lime juice
2 tablespoons dairy-free semi-sweet chocolate chips

Method
In a large heavy skillet, roast corn kernels over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.

In a large saucepan, heat remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Stir in jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.

Nutrition
Per serving (about 17oz/481g-wt.): 240 calories (90 from fat), 10g total fat, 1.5g saturated fat, 7g protein, 34g total carbohydrate (8g dietary fiber, 10g sugar), 0mg cholesterol, 230mg sodium

Recipe by Whole Foods

Spring Cabbage Soup with "Crispy Seaweed"

From Darina Allen's Ballymaloe Seasons : Cooking from an Irish Country House

Ingredients

4 tablespoons butter
1 cup peeled and chopped potatoes
3/4 cup chopped onions
salt and dreshly ground black pepper
3 3/4 cups light homemade chicken stock
3 1/2 cups chopped young spring cabbage leaves (stems removed)
1/4 to 1/2 cup cream or half-and-half

"Crispy Seaweed" Ingredients

Savoy cabbage
oil for frying
salt
sugar

Directions

The idea of cabbage soup may not thrill you, but just try this one. Use the freshest, greenest cabbage and take great care not to overcook it. Cook and eat, don't reheat! The Crispy Seaweed can be used as a garnish or served separately, as an appetizer.

Melt the butter in a heavy pan. When it foams, add the potatoes and onions and turn them in the butter until well coated. Sprinkle with salt and pepper. Cover and sweat on low heat for 10 minutes. Add the stock (heat it first if you want to speed things up) and cook until the potatoes are soft. Add the cabbage and cook, uncovered, until the cabbage is just cooked - a matter of 4 to 5 minutes. Keeping the lid off retains the green color.

To make the Crispy Seaweed, remove the outer leaves from the cabbage and cut out the stalks. Roll the leaves into cigar shapes and slice across into the thinnest possible shreds with a very sharp knife. Heat the oil in a deep-fryer to 350 degrees F. Toss in some cabbage and cook for just a few seconds. As soon as it starts to crisp, remove and drain on paper towels. Sprinkle with salt and sugar. Toss, and serve as a garnish on the soup or just nibble; it is quite addictive - worse than peanuts or popcorn!

Puree the soup in a blender or food processor. Taste and adjust the seasoning. Add the cream before serving. Serve alone or with a mound of Crispy Seaweed on top.

Yield: Serves 6

Campbell's Tote Bag

Anybody collect eco-friendly grocery/tote bags?

Call me crazy I just love the idea of collecting all of these with the store or company logos on them.
This is a photo of my new one I just received from Campbell's with the antique logo on it. I love advertising art so this is right up my alley.

I have a few others from IGA, Promise Super Shots, and Earthwise Bag Company.

My mom also got me this lovely tote bag from Barnes and Noble for Christmas.

Happy Collecting!

Parmesan Soup with Prosciutto and Toasted Bread Crumbs

By Betty Rosbottom
TRIBUNE MEDIA SERVICES

For the soup:

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 1/2 cups chopped shallots (about 1/2 pound or 5 large shallots)
3/4 pound Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch dice
1 tablespoon chopped garlic
2 1/4 to 2 1/2 cups chicken stock
2 1/4 to 2 1/2 cups whole milk
3/4 cup grated parmesan cheese (Parmigiano Reggiano is best), plus 2 tablespoons extra for garnish
Generous pinch (1/16 teaspoon) cayenne pepper
Kosher salt, to taste

For garnishes:

2 tablespoons olive oil, divided
1 1/2 ounces thinly sliced prosciutto, cut into strips about 3 inches long by 1/4 inch wide
3/4 cup coarse fresh bread crumbs
1 tablespoon chopped flat leaf parsley

To prepare the soup: Heat the butter and oil in a large, heavy saucepan set over medium heat. When hot, add the shallots and cook, stirring, until softened and translucent, for 3 to 4 minutes. Add the potatoes and garlic, and cook and stir for 1 minute more. Add 2 1/4 cups each stock and milk, and bring the mixture to a simmer. Reduce the heat and cook at a simmer until the potatoes and shallots are tender, for about 15 minutes.

Gradually, whisk in 3/4 cup cheese and stir until it has melted. Remove the pan from the heat, and whisk in the cayenne pepper. Taste and season with salt. If you use low-sodium stock, you'll need 1 teaspoon or more salt. If the soup is too thick, stir in 1/4 cup each additional stock and milk. (The soup can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat over medium heat, stirring.)

To prepare the garnishes: Heat 1 tablespoon olive oil until hot in a medium-size, heavy skillet set over medium heat. Add the prosciutto and saute, turning often, until crisp, for 3 to 4 minutes. Remove and drain on paper towels. To the same skillet set over medium heat, add 1 tablespoon more olive oil. When hot, add the bread crumbs and cook, tossing constantly, until golden and crisp, for 3 to 4 minutes. Remove the crumbs to a plate. (The prosciutto and crumbs can be prepared 4 hours ahead; leave uncovered at cool room temperature.)

Ladle the soup into 4 soup bowls and sprinkle each serving with some parmesan, prosciutto, bread crumbs and parsley.

Rachel Allen's Brussel Sprout Soup

I was really thrilled to find this recipe yesterday as it is something new and exciting. Featured in dailymail.co.uk. The photo is lovely and I'll bet this tastes just awesome.

Serves 6

FOR THE SOUP

50g salted butter
200g peeled and chopped potatoes
200g peeled and chopped onions
salt and freshly ground black pepper
500ml chicken stock
600g brussels sprouts
75ml milk
75ml cream

FOR THE TOASTED NUT CREAM

1 tbsp toasted, peeled and chopped almonds
1 tbsp toasted, peeled and chopped hazelnuts
2-3 tbsp whipped cream

METHOD

Melt the butter in a saucepan and add the potatoes and the onions. Cover and cook on a gentle heat for 15 minutes, stirring occasionally. Season with salt and pepper.

Add the chicken stock, turn the heat up and cook for a further 10 minutes or until potatoes soften. Add the sprouts to the pan and bring back to the boil.

Liquidise the mixture, adding the milk and cream. Check for seasoning.

For the toasted nut cream, mix the ingredients together and put a teaspoon of the mixture into each bowl of soup.

Judge Maria Lopez's Easy Picadillo Stew

From Every Day with Rachael Ray
March 2008

SERVES 2
Prep Time: 10 min
Cook Time: 15 min

1 tablespoon extra-virgin olive oil
1/2 green bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, finely chopped
1 pound lean ground beef
One 8-ounce can tomato sauce
1 package saffron seasoning, such as Goya
1/2 teaspoon ground cumin
Salt and pepper
1/4 cup raisins
12 Spanish olives
Dash sherry (optional)

In a large skillet, heat the olive oil over medium heat. Add the bell pepper, onion and garlic and cook until softened, about 5 minutes. Add the ground beef and cook, breaking up the meat, until lightly browned. Add the tomato sauce, saffron seasoning, cumin, 1/2 teaspoon pepper and salt to taste.

Stir in the raisins, olives and sherry, if using. Simmer the stew, stirring occasionally, for about 8 minutes.

Cream of Parsnip Soup

Makes 8 (1-cup) servings
Earthy, sweet parsnips give this luscious, creamy soup a wonderful seasonal flavor that is perfect for a cool fall evening.

Ingredients
1/2 tablespoon olive oil
1 tablespoon butter
2 stalks celery, diced
1 large onion, diced
1 tablespoon minced sage
3 1/2 cups peeled, chopped parsnips (about 10 small)
3/4 cup sherry wine
1 quart gluten-free vegetable stock or broth
3/4 teaspoon salt
Pinch of ground black pepper
3/4 cup half-and-half

Method
Heat olive oil and butter in a large soup pot over medium-low heat. Add celery, onion, sage and parsnips. Cook, stirring occasionally until onions are translucent, about 5 minutes. Add sherry, stir well, and bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half, about 10 minutes.

Add vegetable stock, salt and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, 30 to 45 minutes. Remove from heat and allow to cool slightly. Puree soup in batches in a blender. Return soup to pot. Whisk in half-and-half and reheat gently over low heat. Taste and adjust seasoning before serving.

Nutrition
Per serving (About 9oz/256g-wt.): 130 calories (45 from fat), 5g total fat, 2.5g saturated fat, 2g protein, 17g total carbohydrate (4g dietary fiber, 6g sugar), 15mg cholesterol, 490mg sodium

Source: Whole Foods

Golden Poppy Seed Soup

Serves 6
Mochi, a type of asian rice cake, will dissolve and thicken the soup if cooked too long, so make sure to simmer the soup only briefly after it's been added.

Ingredients
1 teaspoon safflower oil
1 yellow onion, chopped
1 carrot, chopped
1 medium butternut squash, seeded and cut into 1-inch chunks
1 stalk celery, chopped
2 teaspoons sesame tahini
2 tablespoons white miso
1 tablespoon poppy seeds
2 squares mochi, cut into 1/2-inch pieces

Method
Heat oil in a medium pot over medium heat. Add onions and cook for 5 minutes. Add carrots, squash, celery, and 4 cups water and bring to a boil. Reduce heat and simmer for 30 minutes.

Working in batches, carefully pureé soup in blender along with tahini. Return puree to pot. Transfer 1/2 cup of the puree to a small bowl, add miso, and stir to dissolve. Stir poppy seeds into miso mixture and and return to pot with remaining puree.

Stir mochi pieces into puree and simmer for 5 minutes more. Ladle soup into bowls and serve immediately.

Nutrition
Per serving (about 5oz/164g-wt.): 120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 24g total carbohydrate (3g dietary fiber, 5g sugar), 3g protein

Source: Whole Foods

Creole Fish Stew

Serves 4 to 6

Combining classic Creole seasonings and a fragrant roux, this streamlined stew delivers the flavors of the famous seafood jambalaya served in New Orleans. Think of it as a standard model, which you can upgrade and embellish as you wish. Substitute any mild, white fish for the cod, such as monkfish, rockfish or halibut. Add clams or crawfish or even a bit of spicy sausage. Or serve as is with crusty bread and a fruity white wine. The rice is cooked right in, making it a complete meal.

Ingredients
1/3 cup canola oil
1/3 cup all-purpose flour
1 cup chopped yellow onion
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup celery (about 4 large stalks), chopped
3 cloves garlic, minced
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf
Cayenne pepper, to taste
1 (14.5-ounce) can diced tomatoes
1 cup water
2 cups chicken broth
1/2 cup long grain white rice
1 1/2 pounds cod fillet, cut into 2-inch pieces
Sea salt, to taste
Ground pepper, to taste
2 green onions, sliced
2 tablespoons chopped fresh parsley

Method
Preheat oven to 350°F.

Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Slowly stir in flour with a wooden spoon. Cook mixture 10 to 15 minutes, stirring occasionally, until it turns the color of milk chocolate. Add onion, bell peppers and celery to pot and cook, stirring, for 5 to 7 minutes until vegetables are softened. Add garlic, paprika, thyme, bay leaf and cayenne pepper and cook for two more minutes. Add tomatoes, water and chicken broth and bring to a boil. Stir in rice, cover pot tightly with a lid or foil, and place in preheated oven. Bake for 25 minutes.

Season fish with salt and pepper to taste. Remove pot from oven and add fish to pot, making sure that the pieces are completely submerged in cooking liquid. Cover and return to oven for 5 to 7 more minutes, just until fish is cooked through. Stir in sliced green onions and chopped parsley just before serving.

Nutrition
Per serving (13 oz/380g-wt.): 360 calories (120 from fat), 13g total fat, 1g saturated fat, 31g protein, 29g total carbohydrate (3g dietary fiber, 5g sugar), 60mg cholesterol, 320mg sodium

Source: Whole Foods

Spicy Egg Flower Soup

Serves 6
Turmeric gives this dish, which gets its name from the shapes that the eggs form in the hot soup, a bright orange color that highlights green peas, dark mushrooms and white tofu. For a shortcut, use frozen vegetables.

Ingredients
1 tablespoon sesame or canola oil
1 cup thinly sliced yellow onion
2 tablespoons finely chopped garlic
6 cups low-sodium vegetable broth
1 (16-ounce) package tofu, sliced into thin, 2-inch long sticks
3 green onions, cut into 2-inch pieces
1 cup (about 3 ounces) thinly sliced wood ear or other mushrooms
1 cup snow peas
1 teaspoon peeled and grated fresh turmeric or 1 teaspoon ground turmeric
1 teaspoon red pepper flakes
1 tablespoon low-sodium soy sauce or tamari
2 eggs, beaten
3 cups cooked brown rice

Method
Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onions and garlic and cook, stirring constantly to prevent sticking, until golden brown and just softened, about 4 minutes. Pour in broth and bring to a rapid simmer. Stir in tofu, green onions, mushrooms, snow peas, turmeric, pepper flakes and soy sauce; simmer for 5 minutes.

Stir pot of soup and pour spoonfuls of the egg into the swirling soup as you do. As soon as egg is cooked, serve soup hot, ladled over brown rice.

Nutrition
Per serving (about 18oz/501g-wt.): 270 calories (70 from fat), 8g total fat, 1g saturated fat, 70mg cholesterol, 270mg sodium, 34g total carbohydrate (4g dietary fiber, 3g sugar), 11g protein

Source: Whole Foods

Savory Beet Soup

Yield
8 servings (serving size: about 3/4 cup soup)

Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cups fat-free, less-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
1 teaspoon lemon juice
8 teaspoons reduced-fat sour cream
Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.

Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.


Nutritional Information
Calories:74 (16% from fat)
Fat:1.3g (sat 0.5g,mono 0.4g,poly 0.1g)
Protein:3.3g
Carbohydrate:12.3g
Fiber:2.2g
Cholesterol:3mg
Iron:0.7mg
Sodium:343mg
Calcium:23mg

Recipe: Kathryn Conrad, Cooking Light, October 2004
Photo: Becky Luigart-Stayner; Jan Gautro

Tips: How to Make Your Homemade Soup Healthier

When making chowders or "cream" soups, you can easily modify the recipe to make it lower in calories and saturated fat, while boosting calcium and protein. Instead of using cream, replace it with evaporated whole or skim milk. Another hint for improving the nutritional quality of the chowder, is to stir in a little canned squash or pumpkin. This not only turns it a nice golden color, but also adds a huge amount of beta carotene.

Here's another way to save calories and make a soup healthier. If a soup calls for a roux (stirring flour into butter and then adding a liquid to make the soup thicker), skip those ingredients and instead, scoop out some of the finished soup, puree it in a food processor or blender, and then add it back into the soup.

Read this full article by Pamela Stuppy, MS,RD,LD, a registered, licensed dietitian with nutrition counseling offices in York, Maine, and Portsmouth. She is also the nutritionist for Phillips Exeter Academy.

http://www.seacoastonline.com/articles/20081221-LIFE-812210308

Wolfgang Puck's Brown Veal Stock

Ingredients

8 pounds veal bones (or veal and beef bones), cut into 2-inch chunks
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped
2 large tomatoes, quartered, or 1/2 cup tomato paste
1 teaspooon whole peppercorns
2 bay leaves
2 sprigs fresh thyme
about 8 garlic cloves, smashed, optional

Directions

If you want to make lamb stock, substitute lamb bones for the veal and beef bones and continue with the recipe.

1. Preheat the oven to 450 degrees F.

2. Arrange the bones in a roasting pan, large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1 1/2 hours, turning to brown all sides. After one hour, add the remaining ingredients to brown. Transfer the bones and vegetables to a large stockpot, 10- to 12-quarts.

3. Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan. Pour into the stockpot with enough additional water to cover the ingredients by 3 inches. Bring the water to a boil, reduce the heat, and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times.

4. Strain the liquid into a clean pot, pressing down to extract all the juices. Reduce, over medium heat, until 2 quarts remain.

5. Cool and refrigerate in a covered container up to 3 days, discarding any hardened layer of fat before using or freezing.

Makes 2 quarts.

To prepare ahead

Through step 5. The stock can be frozen in small quantities and used as needed.

Note
To make demi-glace, in step 4 reduce the liquid until 1 quart remains.

Fairmont Seafood Chowder

A treasured 75-year-old recipe from the Fairmont Hotels and Resorts. Loaded with seafood, this sought-after dish is surprisingly easy to make and is guaranteed to impress.

Ingredients

30 ml (2 tbsp) butter
30 ml (2 tbsp) olive oil
125 g (4 oz) double smoked bacon, diced
250 ml (1 cup) diced celery
125 ml (1/2 cup) diced white onion
15 ml (1 tbsp) minced garlic
1 kg (2 lb) mixed seafood (diced salmon, halibut, scallops, or lobster meat, small shrimp, baby clams)
3 Yukon gold potatoes (500 g/1 lb), diced with skins on
250 ml (1 cup) white wine
Juice of 1 lemon
2 l (8 cups) 35 per cent whipping cream
90 ml (6 tbsp) chopped chives
Pinch chili flakes
Salt and pepper, to taste

Method

In a large pot, heat butter and oil over medium-high heat; stir in bacon, celery, onion and garlic; cook, stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring, for 2 minutes. Stir in wine and lemon juice; bring to a boil, reduce heat and simmer for 10 minutes or until reduced by three-quarters.

Add cream; bring to a boil, reduce heat and simmer, stirring occasionally, for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

Makes 12 servings.

Source: dairygoodness.ca

Japanese Spinach Soup

Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing 2007.

INGREDIENTS
1 tablespoon grapeseed oil
1 shallot, sliced
1 small carrot, finely chopped
1 cup tofu, diced
4 mushrooms, sliced
1 3/4 cups spinach, chopped into strips
2 teaspoons tamari (soy sauce)
4-inch strip kombu seaweed
1/4 teaspoon raw cane sugar
1 teaspoon mirin or dry sherry
4 1/3 cups water
Salt and black pepper to taste
1/2 teaspoon sesame oil
1 teaspoon lemon juice
Lemon zest, cut into strips to garnish

PREPARATION
1. Heat the grapeseed oil in a pan, add the shallot, carrot, and tofu cubes, and stir-fry for 1 minute.

2. Add the mushrooms and stir for a further minute, then add the spinach and continue to stir over a medium heat until the spinach is wilted.

3. Add the remaining ingredients (except for the sesame oil, lemon juice, and lemon zest). Bring to a boil and simmer for 10 minutes. Then add the sesame oil and lemon juice. Check the seasoning and serve garnished with strips of lemon zest.

NUTRITIONAL INFORMATION
Calories: 207

Sundog Stew - from New Holland Brewing Co.'s Brewer's Kitchen

Beef stew meat
2 parsnips
2 turnips
1 medium-sized yellow onion
15 pearl onions
1 to 2 cups chopped carrots
1 to 2 cups shitake or portobello mushrooms
6 cups beef broth
Fresh rosemary, thyme, herbs de Provence
2 to 4 bottles of Sundog beer
1 to 2 cups chopped figs
1 tablespoon brown sugar
4 bosc pears (as crisp as possible, peeled and sliced into chunks)


Directions

Toss beef in flour.
In stew pot, saute yellow onions and mushrooms and season with salt and pepper.

In separate pan, brown beef at high heat.

Add browned beef to onions. Add pearl onions in with beef to brown a little. Add broth to pot and cover as you go.

Deglaze beef pan with beer and add to pot.

Add carrots, turnips, parsnips and figs.

Season stew with rosemary, thyme, bay leaf and herbes de Provence. Bring to simmer, then cover and simmer for 1 1/2 hours.

Dust peeled pears in brown sugar and saute at high heat to brown. Set aside and add to stew 1/2 hour before serving.