Mom’s Clam Chowder

Mom's Clam Chowder

I have the fondest memories of this soup!  My mom would make it every Christmas Eve.  Comforting, rich and delicious!  You won’t believe how simple and quick it comes together!

Recipe 

2-3 cups peeled and diced potatoes, about 4-6 (I like using Yukon gold)

1 1/2 cups celery, chopped

1 onion, chopped

2 cans clams (juice will be drained into the veggies)

Chicken stock or water

1 stick butter

1 scant cup all-purpose flour

4 cups organic whole milk

Sea salt and as much fresh ground black pepper as you want

In a large dutch oven pot place the potatoes, celery, onion and juice of 2 cans of clams.  Cover vegetables with chicken stock or water.  In another large sauce pan, melt 1 stick butter and whisk in the flour.  Cook for 1 minute to remove flour taste.  Slowly whisk in the milk and constantly stir until think and bubbly.  Once the potatoes are soft, add the thickened milk mixture to the vegetables.  Add the clams and salt and pepper to taste Serve warm with whole grain bread and a green salad.

 

 

Turkey Meatballs

Spaghetti and Turkey MeatballsThese meatballs are deliciously full of flavor and could be made for soup or sandwiches too!

Recipe

Parchment paper or greased foil

3 large eggs

1/2 cup whole milk

1 tablespoon minced garlic

2 tablespoons Italian seasoning ( I like McCormick brand)

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 1/2 cups grated Parmesan

1 cup bread crumbs (make you own with a blender and good bread)

1 1/2 – 2 pounds ground turkey

Preheat oven to 400 degrees.  Line baking sheet with parchment or greased foil.  In a large bowl mix all ingredients together with a wooden spoon or hands if needed.  Gently form 2-inch size meatballs and arrange on sheet so they don’t touch each other.   Bake the meatballs for 30 minutes or until the center registers at 160 degrees on a meat thermometer.  Serve immediately with your favorite spaghetti, soup or sandwich recipe.  These can also be made ahead and kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.

 

Crock-Pot Chicken Corn Chowder

Crock-Pot Chicken Corn ChowderI love easy crock-pot meals!  This one is has nice texture, full body flavor and will feed up to 12 people.

Recipe

1 tablespoon butter

1 tablespoon olive oil

2 large onions, chopped

2 ribs celery, chopped

2 tablespoons flour

2 tsp dried thyme

8 cups organic chicken stock

6-8 Yukon gold or red potatoes, scrubbed and chopped into 1/2-inch cubes

1 (150z. can) White Northern Beans, drained

2 cups fresh or frozen corn

2 organic chicken breats

1 cup cream

2 cups cheddar cheese, shredded

Sea salt and fresh pepper to taste

In a saute pan melt 1 tablespoon butter and 1 tablespoon olive oil.  Add the onions, celery and thyme and saute until softened, about 10 minutes.  Add the flour and cook for 1 minute.  Add 1 cup broth and pour into crock-pot.  Add the  remaining broth, potatoes, beans, corn and chicken into the crock-pot.  Cook on low for 6-8 hours or high for 4-5 hours. Add the cream and cheese just before serving.  Check the seasonings and serve with salad and a hearty loaf of bread!

Creamy Vegan Cauliflower Soup

Creamy Vegan Cauliflower SoupCauliflower has this amazing creaminess about it when it is cooked and pureed!  You won’t even know there isn’t any cream in this!  With fresh herbs and a drizzle of olive oil you may want to double the recipe!  It’s so good!

Recipe

1 tablespoon good olive oil

1 large onion, chopped

1/2 teaspoon sea salt

3 cloves garlic, chopped

1/2 cup white wine

1 large head cauliflower, chopped

4 cups chicken or vegetable broth

fresh ground pepper

4 tablespoons olive oil

2 tablespoons minced chives

2 tablespoons minced parsley

Cook onions, salt and oil in a large dutch oven on med high heat until softened.  Add garlic and wine, cook until liquid is almost gone (about 5 minutes).  Add cauliflower and broth.  Bring to a boil with the lid on the pot and then lower the heat to simmer 20-25 minutes until veggies are soft.  Blend in blender until smooth.  Add salt and pepper to taste.  Drizzle the olive oil and mix in the herbs. Serve warm.

Creamy Potato Leek Soup

Potato Leek Soup with Crispy Shallots and ParmesanThis creamy vegetable soup is amazing!  I make it every Christmas for my family and everyone devours it!  Be sure to serve it with crispy shallots and Parmesan cheese!

Recipe

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

1/4 cup good olive oil

Kosher salt and pepper

3 cups spinach

1/2 cup white wine

6-7 cups chicken stock

3/4 cup heavy cream

8 ounces cream fraiche

1/4 cup freshly grated Parmesan cheese

Crispy Shallots (recipe follows)

Preheat oven to 400 degrees.

Combine potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat vegetables evenly.  Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.  Add the spinach and toss to combine.  Roast for 5 more minutes, until spinach is wilted.  remove the pan fromthe oven and place over two burners.  Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy bits from the pan.  Transfer vegetables and juices to a large dutch oven pot and puree with an immersion blender or blend in standard blender in batches with the remaining chicken stock.  Add the cream fraiche and heavy cream.  Check salt and pepper seasonings.  Serve with Parmesan and crispy shallots.

Crispy Shallots

1/2 cup olive oil

4 tablespoons butter

6 shallots peeled and sliced into thin rings

Heat oil and butter in pan.  Add shallots, stirring occasionally to evenly brown.  Remove from heat once crispy.

Apple Butternut Squash Soup

Apple Butternut Squash SoupThis vegetarian soup is so delicious!  I love that it’s made with mostly all veggies and apples and is so satisfying!  This soup is low in calories because there is no cream, making it a good option for those who cannot have dairy.

Recipe

2 tablespoons butter

2 tablespoons olive oil

4 cups chopped onions (2-3 large)

2 tablespoons curry powder

5 cups chopped butternut squash (about 2 large)

4 large apples peeled, cored and quartered

water

2 cups apple juice or cider

Salt and Pepper to taste

In a large dutch oven melt the butter and olive oil together on medium high heat.  Add the chopped onions and curry.  Turn the heat down to medium low, cooking the onions for 15-20 until softened.  Add the squash, apples, 2 cups water and 1 teaspoon sea salt and 1/2 teaspoon ground pepper.   Cook for 35-40 minutes until softened.  Puree with an immersion blender or use a regular blender to mix well.  Add the apple juice and more salt to taste.  Serve with Rosemary Rustic Loaf

Red Lentil Stew

Red Lentil StewThis creamy and delicious  vegan dish will leave you feeling great and very satisfied!  I love that I can throw it all into the crock-pot and have dinner ready when we want it.  Be sure to use red lentils as it gives this dish a very different texture and do not substitute with light coconut milk.

Recipe

2 onions, finely chopped

6 garlic cloves, crushed and minced

2 tbsp. olive oil

1 tbsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. tumeric

1/8 tsp. ground cardamon

1/8 tsp. red pepper flakes

4 cups water

1 (15-oz.) can coconut milk

2 1/4 cups red lentils (about 1 pound), rinsed

6 carrots, peeled and chopped

4-6 plum tomatoes, cored and chopped

1 cup frozen peas

salt and pepper

1/4 cup fresh cilantro, chopped

 

In a large skillet saute the onions, garlic and oil on medium heat until softened.  Add the spices and mix well.  Pour into the crock-pot and add the water, lentils, coconut milk and carrots.  Cook on low for 6-8 hours or on high for 3-5 hours.  During the last 10 minutes of cooking add the tomatoes, peas, cilantro and salt and pepper to taste.  Serve with Homemade French Bread

Crock-pot Vegetable Lentil Soup

Crock-pot Vegetable Lentil SoupI love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden.  This vegetarian soup is hearty and filling.  Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard.  Cook on low for 6-8 hours or high for 4-5 hours.  Add the Swiss chard at the very end just before serving and stir to heat through.  Add salt and pepper to taste.   Serve with warm homemade bread and green salad.

 

Winter Minestrone

Winter MinestroneThis soup is so delicious and so good for you!  It could almost be a stew it’s so rich and hearty and goes perfectly with my Homemade Croutons!

Recipe

olive oil

2 onions, chopped

3-4 carrots, chopped

3-4 celery stalks, chopped

1 large butternut squash, peeled and diced into 1/2-inch pieces

4-5 cloves garlic, minced

2 teaspoons fresh thyme leaves

1 quart (28 oz.) chopped tomatoes

8 cups Organic chicken stock

1 bay leaf

1 cup uncooked small pasta, such as macaroni

1 (15-oz.) can northern white beans, drained and rinsed

8-10 ounces fresh spinach

1/2 cup dry white wine

2 tablespoons pesto

Fresh Parmesan cheese

In a large dutch oven heat the oil and add the onions, carrots, celery, squash, garlic and thyme.  Cook over medium heat for 8-10 minutes until vegetables begin to soften.  Add tomatoes, stock and bay leaf.  Bring to a boil and cook until the vegetables are almost tender.  Add the pasta.  Once the pasta is almost cooked add the beans to heat through. Add the wine and spinach, heat until spinach has just wilted.  Turn off heat and add pesto.  Serve with Parmesan and croutons.

 

Crockpot Chicken Stew

Crock Pot Chicken StewI love really good comfort food that isn’t too fattening.  Especially if I don’t have to slave over it for hours.  This is healthy, hearty and full of flavor!  You’ll love the way your house smells with this simmering all day in the crock-pot.

Recipe

2 organic chicken breasts (about 2-3 pounds)

olive oil

1 large onion, chopped

6 garlic cloves, minced

1 tablespoon tomato paste

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried

1/3 cup flour

1/2 cup white wine

4 cups organic chicken stock

3-4 medium red potatoes, scrubbed and chopped into 1/2-inch pieces

4 carrots, peeled and chopped

2 bay leaves

1 cup frozen peas

1/4 cup parsley, chopped

Heat olive oil in a large skillet over medium high heat.  Add the onion, garlic, tomato paste and thyme until softened.  Add the flour and cook for one minute.  Add the wine and cook for another minute.  Add 1 cup chicken broth and stir until blended well.  Add onion mixture to the crock-pot along with the remaining 3 cups broth, potatoes, carrots, bay leaves and chicken.  Cook on high for 4hrs. or low for 6-8hrs.  Shred the chicken and add the peas and parsley at the end for the last 10 minutes to heat through.  Serve with your favorite rolls and green salad.