Slow Cooker White Turkey Chili

Slow cookers are a busy person's best friend and chili in the slow cooker is a favorite. This is especially great during the summer because slow cookers emit very little heat, unlike the stove top or oven. This white ground turkey version is full of flavor and gets a little extra kick topped with fried green onions.

Slow Cooker White Turkey Chili
Hands-On Time: 20min
Ready In: 4h 20min
Yield: 4 - 6

Ingredients

4 tablespoon oil, (divided)
1 pound ground turkey
1 small onion chopped
1 small green pepper chopped
1 can (4 ounces) diced green chiles drained
2 can cannellini beans (drained)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground cayenne pepper
1 small bunch green onions
sour cream for garnish

Directions

1. Cook ground turkey, onion and green pepper in 2 tablespoons oil until turkey is no longer pink and vegetables begin to soften -- about 10 minutes. Drain well.
2. Stir in green chiles, beans and seasonings until well blended.
3. Pour into a slow cooker and lid tightly. Cook on LOW setting for 4 hours.
4. Slice green onions thinly (white and green parts) and cook in remaining 2 Tablespoons oil until crisp and just beginning to brown. Remove with a slotted spoon and spread on paper toweling to drain.
5. Serve chili topped with sour cream and fried green onions.

Tomato Soup with Grilled Cheese Croutons

One of the most-loved soup and sandwich combos of all time is tomato soup and grilled cheese. In this recipe, I've combined the two in one bowl, and the result is spectacular. The cheese is even gooier and the toasted bread soaks up all that tomato-ey goodness.

You can use whatever tomato soup you like, and the bread and cheese could be anything, as well. My favorite is rye with Swiss, but the kids like white bread and cheddar. Go with what you love! I also make grilled cheese using garlic butter - oh my let me tell you, it just takes it to another level.

Tomato Soup with Grilled Cheese Croutons
Serves 6

Ingredients:

1 to 2 quarts tomato soup (this depends on how much you will eat - recipe below)
12 slices bread
Butter as needed - about 6 tablespoons
6-12 slices of cheese (again, this depends on what you like and how cheesy you want your croutons)

Directions:

1. Butter all slices of bread on one side only.
2. Lay bread slices, buttered side down, in a hot frying pan or griddle over medium-high heat.
3. Add cheese on top of the unbuttered sides of bread.
4. Top with remaining slices of bread, buttered side up this time.
5. Cook for several minutes until the bread on the bottom starts toasting to a golden brown. Turn over and continue cooking until cheese is melted and both sides of sandwich are toasted well.
6. Cool sandwiches slightly and cut into small squares about 1/2 inch each. Drop over hot tomato soup.


Tomato Soup
Serves 6

Ingredients:

2 Tablespoons olive oil or unsalted butter
1 medium onion - chopped
1 can (28 ounces) whole tomatoes (I prefer San Marzano)
2 cups vegetable or chicken stock
1/2 cup heavy cream or half and half
1/2 Tablespoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:

1. In a heavy bottomed pot heat oil or butter over medium-high heat until melted.
2. Add onions and cook, stirring frequently, until translucent - don't brown.
3. Add tomatoes with juice and break up with a wooden spoon.
4. Pour in stock and simmer for 20 minutes.
5. Blend soup with an immersion blender until smooth.
6. Add cream and stir well - season to taste with salt and pepper.

Colorado Style Chile Verde

This was made for Super Bowl 50, and originally posted on Cooking with Anne. This is a regional specialty with many variations. This version was so good, we've had it several times since the original development!

Colorado Style Chile Verde
Serves 8

Ingredients:

4 cups shredded pork shoulder (see recipe for Carolina Pulled Pork Barbecue)
1 large onion chopped
3 cups Hatch green chiles roasted, peeled, seeded and diced
8 cups chicken stock
1 can roasted and peeled tomatillos - pureed
2 cloves garlic - minced
2 Tablespoons ground cumin
1 Tablespoon Kosher salt
1 teaspoon dried oregano
1/2 cup finely chopped fresh cilantro

Directions:

1. In a large heavy bottomed pot, cook onion in oil until translucent.
2. Add pork, chiles, garlic and tomatillos. Stir well.
3. Add stock and seasonings. Simmer for 45 minutes until slightly thickened.
4. Serve with flour tortillas.

Sopa de Albondigas

Sopa de Albondigas

Meatballs are an American favorite, but put into this soup, they're a delicious Mexican tradition. Mint is what makes them so tasty, but if you don't like that, oregano is a great substitute. Make sure to use very lean ground beef as these are cooked right in the broth and you don't want a lot of grease to contend with.

Sopa de Albondigas

Sopa de Albondigas (Mexican Meatball Soup)
Hands-On Time: 20 minutes
Ready In: 50 minutes
Serves: 6
Price Per Serving: $1.80

Ingredients:

1 pound 90% lean ground beef
1 large egg
1/3 cup raw white rice
2 teaspoons crushed dried mint
2 teaspoons crushed dried parsley
1 teaspoon salt
1/4 teaspoon black pepper

2 Tablespoons cooking oil
1 medium yellow onion - chopped
2 large carrots peeled and chopped
1 clove garlic - minced
4 cups chicken stock
4 cups beef stock
1 cup tomato sauce
1 (4 ounce) can chopped green chiles
2 cups fresh green beans cut in 1-inch lengths
1 teaspoon dried crushed oregano


Directions:

1. Mix together ground beef, egg, rice, mint, parsley, salt and pepper until well combined. Roll into 1-inch meatballs and set aside.
2. In a large stock pot heat oil over medium-high heat and add onion, garlic and carrots. Cook and stir until onion is translucent.
3. Pour in stocks and tomato sauce and bring to a boil. Once stock is boiling, drop in meatballs and turn heat down so soup is simmering. Cook for 15 minutes.
4. Add green beans and cook for another 15 minutes. Add chiles and oregano and cook another 5 minutes. Serve immediately.

Dole Garden Soups

As a soup lover and a soup blogger I'm not much of a boxed or canned soup eater. That being said, Dole just developed garden soups that come in a box that I actually really like.

First of all, Dole knows produce. I've bought their salad greens and kits for years and this seems a natural progression for them. Dole Garden Soups are fresher than you'd expect from something that comes from a box. The full line is preservative free, MSG free, low in fat and calories, vegetarian, gluten-free, cholesterol free, non-GMO and is a good source of fiber. DOLE even uses an innovative, gentle cooking method to protect and preserve the fresh flavors, vibrant colors and smooth textures that you expect in a delicious bowl of soup. They also make killer bases for all sorts of soup experiments and wonderfulness, which is exactly what I did.


The soups come in 5 delicious flavors (so far):

Carrot Ginger
Roasted Garlic Tomato Basil
Southwestern Black Bean and Corn
Sweet Corn
Tomato Vegetable

Visit the site for recipe ideas, a video, where to buy AND a coupon! Click here: https://dole.com/gardensoup

I was given Carrot Ginger and Sweet Corn to try and I added some savory components of my own to come up with two beautiful soups. They were absolutely perfect and I know I'll keep some of these soups on-hand for days when time is tight (isn't that always with 7 kids?).

Curried Carrot and Ginger Soup with Butternut Squash

The first soup is a sweet and spicy affair topped with a cooling cilantro lime cream and curried squash seeds.

Curried Carrot and Ginger Soup with Butternut Squash
Serves 4

1 box Dole Carrot and Ginger Soup
1 cup roasted butternut squash* purée
1/2 teaspoon hot curry powder

Topping:

1/4 cup sour cream
3 Tablespoons finely chopped fresh cilantro
1 teaspoon lime juice
Pinch Kosher salt
(stir together and set aside in refrigerator until needed)

Curried Squash Seeds**:

Squash seeds (about 1/2 cup)
Cooking spray
1/2 teaspoon hot curry powder
Pinch salt and pepper

1. In a medium saucepan over medium heat toast 1 teaspoon hot curry powder - stirring constantly - until fragrant and beginning to darken - this takes about 1 to 2 minutes but can burn quickly so keep and eye on it. Set aside 1/2 a teaspoon of powder for the seeds.
2. Pour in soup and whisk in butternut squash. Heat through - about 3 to 5 minutes and ladle into bowls.
3. Top with cilantro lime cream and curried squash seeds. Serve hot.

*To roast the squash, cut in half lengthwise and remove seeds and insides. Clean off seeds and set aside to use as a soup garnish. Set squash cut side down on a greased baking sheet and roast at 350 degrees F for 45 minutes. When soft remove skin and use as desired.

**To make curried squash seeds. take the clean seeds and dry well. Spray lightly with cooking spray to coat and toss with toasted curry powder. Sprinkle with salt and spread on a baking sheet. Bake at 350 degrees F until seeds begin to pop - about 25 minutes. Stir once during cooking time.

Sweet Corn Soup with Roasted Tomatoes and Bacon

The second soup is sweet and savory swirled with roasted tomatoes, bacon and chives - topped with sour cream and extra garnishes.

Sweet Corn Soup with Roasted Tomatoes and Bacon
Serves 4

1 box Dole Sweet Corn Soup
4 slices turkey bacon - cooked crisp
2 Tablespoons chopped chives
2 large tomatoes - roasted, peeled and chopped*

1/4 cup sour cream
1 Tablespoon chopped chives
1 Tablespoon chopped crispy turkey bacon and
1 Tablespoon finely chopped roasted tomato

1. Pour soup into a small saucepan and heat through according to package directions.
2. Stir in chives, bacon and tomato. Heat for another 2 minutes.
3. Ladle into bowls and top with sour cream, chives, bacon and tomato before serving.

*To roast tomatoes, cut in half and set on a greased baking sheet. Roast at 350 degrees F for 20 minutes or until caramelized. When cool remove skins and chop finely. Use as desired.


Disclaimer: I received Dole Garden Soups for free - this in no way influences my review. 

Creamy Hatch Green Chile Soup

Creamy Hatch Green Chile Soup

When it comes to soups I can honestly say I love winging it. I like to look into the refrigerator and cupboards and see what I have on-hand that can be whipped up into a delicious soup. It was a little bit that way with this one.

I had just made several recipes for the Super Bowl using Hatch green chiles from The Hatch Chile Store and I had all manner of beautiful ingredients leftover, so I thought I'd mix them up into something delicious. This is that soup.

Creamy, spicy and flavorful, on a day like today (it's snowing for the umpteenth time here in Bethlehem, Pa) it warms you in more than one way. You can use olive oil in place of the butter and swap out low fat sour cream and cheese, as well, but the flavor will be altered slightly. You can also use vegetable stock instead of chicken, but again, the flavor will be a little different.

Creamy Hatch Green Chile Soup

Printable Recipe

Serves 6

Ready In: 30 minutes

Ingredients:

1/4 cup butter

1/2 cup chopped green bell pepper

1/2 cup chopped sweet onion

1 cup cup sliced green onions, white and green parts

1 cup  Hot Frozen Chopped Hatch Green Chiles - thawed 

1/2 cup all-purpose flour

6 cups chicken stock

1 Tablespoon freshly chopped cilantro

1/2 cup finely shredded cheddar cheese

1/2 cup Mexican crema or regular sour cream

Directions:

1. In a heavy bottomed soup pot, melt butter over very low heat - you don't want it to brown.

2. Add all peppers and onions and cook over low heat for 10 minutes until vegetables are very soft but not browned. Stir often and keep an eye on them.

3. Stir in flour until well blended. 

4. Slowly pour in stock, whisking all the while. Cook until thickened, about 10 more minutes.

5. Remove from heat and blend with an immersion blender until smooth.

6. Stir in cheese, cilantro and crema and whisk until well blended and smooth. Top with sliced green onion and more chopped cilantro if desired.

Daniel East's Classic Turkey Noodle Soup

Packed-Out Turkey Noodle Soup

If there is one thing I know for sure about Daniel East, it's the fact that he can pack out a soup better than anyone. There is no such thing as a "soupy" soup with this guy. If you recall The Soup that I posted a couple years ago, that was Dan's creation as well, so I know this one will be just as awesome.

Soup Before Reducing

Almost everyone has leftovers this time of year and this is one of the tastiest ways I can think of to use them up. What I really like about this is that the noodles are cooked and set aside and the soup is ladled over them. Brilliant! No more mushy over-cooked noodles.

I love that I get these recipes ready-to-go and all typed up for me - with photos to boot! Give this a try and see what you think!

Daniel East's Classic Turkey Noodle Soup

1 lb egg noodles
1 gallon turkey stock
1 quart water
1 lb cut white meat turkey
1/2 lb cut dark meat turkey
2 cups chopped carrots
2 large white potatoes (washed, skin on cubed)
2 sweet white onions rough chopped
2 cups chopped celery
1 cup chopped okra
1 c sweet peas
1 c sweet corn cut from cob
1 c chopped string beans
1 c organic barley
1c sliced button mushrooms - optional 
1/2 cup lemon juice
2 tbsp Stevia in the Raw or Sugar in the Raw (Not Truvia!)
1/4 c sea salt
1/4 c black pepper
2 tbsp corn starch
3 tbsp fresh or dry dill weed
1 tbsp fresh or dry basil

Cook noodles separately and set aside. 

Combine everything else but herbs and corn starch. Bring to a boil stirring often. 

Reduce heat to strong simmer to cook barley and reduce mixture for approx 90 min stirring often until barley expands and all veggies are tender. 

Fork mix/whisk corn starch in 1/4 c water until dissolved and add to soup. Stir mixture well throughout soup. Add herbs. Continue at low simmer for 30 min. 

Place noodles in serving bowl and pour soup over them. Serve with torn rustic bread or baguette.


Copyright ©2013 Daniel M. East. All rights reserved. Used with permission.
http://www.danieleast.net

Salmon Chowder

Salmon Chowder

One of my coworkers absolutely does not like salmon. This is foreign to me as salmon is my favorite fish. So, when a friend of hers brought her a bag full of fresh salmon, she happily passed it on to me. It has been one of the most lovely batches of salmon I have ever eaten. Fatty and nearly melting in your mouth, yet still firm, I'm sad to see that last of it go.

I took the last pound and stretched it with this beautifully simple chowder using ingredients I had on-hand. It was ready in a mere 25 minutes and consumed just as quickly. I may share, I may not.

Salmon Chowder

Hands-On Time: 10 minutes
Ready In: 25 minutes
Serves: 4-6

Ingredients:

4 slices bacon - diced
1 large shallot - chopped fine
1 clove garlic
3 medium Yukon Gold potatoes - scrubbed and diced (again, about 1/2 an inch)
1/2 cup red bell pepper - chopped
4 cups seafood or chicken stock
1/2 cup heavy cream
1 teaspoon dried chervil
1 pound fresh salmon filet - cubed (about 1/2 an inch)
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper

Directions:

1. Heat a medium-sized heavy bottomed pot over medium heat. Add bacon and render fat.
2. Add in peppers, shallot, garlic and potatoes and cook briefly.
3. Pour in stock, cream and chervil and cook until potatoes are tender - about 15 minutes.
4. Add in salmon and cook for another 5 minutes. Taste and add salt and pepper (this will depend on how salty your stock was to start). Serve hot.

Slow Cooker Beef Ravioli Soup

Slow Cooker beef Ravioli Soup

Most really good soups are an all-day affair with some babysitting here and there. This one cooks for 6 hours all by itself before it needs any tending. It's hearty enough for a full meal on its own and uses frozen ravioli, one of the most versatile ingredients in a busy family's pantry.

Slow Cooker Beef Ravioli Soup
Hands-On Time: 10 minutes
Ready In: 7 hours and 30 minutes
Serves: 8


Ingredients:

2 Tablespoons cooking oil
1/2 cup diced onion
1 clove garlic - minced
1 pound lean ground beef
8 cups beef stock
2 cups baby carrots cut into bite-sized pieces
1 pound frozen meat-filled ravioli
2 cups frozen cut green beans
1 bay leaf
1/2 teaspoon crushed dried thyme
8 ounces tomato sauce
1/2 cup chopped fresh parsley
salt and pepper to taste

Directions:

1. Brown beef and onion together in oil, adding garlic at the end and stirring well. Drain well and pour into the bottom of a 5 quart slow cooker.
2. Pour in stock and carrots and cook over LOW heat for 6 hours. Check carrots for tenderness.
3. Add ravioli, green beans, bay leaf and thyme. Switch heat setting to HIGH and cook for 1 hour.
4. Stir in tomato sauce and parsley and season to taste with salt and pepper. Cover and heat for another half hour over HIGH heat.
5. Remove bay leaf and serve.

French Onion Soup

French Onion Soup

It is with great personal injury that I bring you one of my all-time favorite soups. French Onion. When I was in culinary school it was my task one day to make the French Onion soup. When making soup for a restaurant you don't simply make a gallon, you make many gallons.

I remember cutting up pound after pound of onions and nearly losing my eyesight during the process. I adore onions, but in their raw state I seem to have issues. I don't just tear up, I have full-blown tears streaming down my face eyes swelling up moments - and that's with just one or two onions.

I would get through a couple onions and then race out of the kitchen to the girls' locker room and blow my nose, wipe my eyes, flush my face with water, sanitize my hands and then run back to the kitchen, sanitize hands again just inside the door and do it all again. I think I made the trip 5 or 6 times before I was done. 

Yesterday was a little easier as I was only cutting up 5 onions, but I still had to stop and deal with things before finishing.

French Onion Soup

No matter, this lovely soup is more than worth it. I like to use several different types of onion for my soup, though you can use all one kind if you wish. Whatever you do, make sure the onions are well caramelized before moving along with soup for the best flavor.

I did this in two ways, as well. In a large dish (ala Julia Child) and in individual bowls. Both ways are wonderful. I also like to use several different cheeses. This time it was Provolone, Parmesan and a bit of Mozzarella though I really love a good Swiss or Gruyere here, too. A perfectly stringy, gooey cheese experience to top this masterpiece.

French Onion Soup for Three

French Onion Soup

Serves: 6

Ready In: 1 hour and 10 minutes

Ingredients:

1/4 cup olive oil

5 large onions (I used Vidalia, Spanish and Red here along with 3 shallots)

2 cloves garlic - minced

1 teaspoon granulated sugar

1 cup wine - something you like to drink - dry preferred 

2 quarts beef stock

1/2 teaspoon dried thyme - crushed

1 bay leaf

1 Tablespoon Kosher salt

1 teaspoon freshly cracked black pepper

6 thick slices of French baguette - about 1 to 1 1/2 inches thick

8 ounces shredded cheeses 

Directions:

Preheat oven to 350 degrees F

1. Peel and slice onions thinly. Heat olive oil over medium heat and add olive oil, onions, garlic, sugar and half the salt.

2. Cook onions until well caramelized - this can take 20 minutes.

3. Place baguette slices in the oven while onions are caramelizing. They should be toasty in about 20 minutes. Remove and set aside.

4. Add wine to onions and stir well. 

5. Pour in stock and add thyme, bay leaf, salt and pepper. Simmer for 15 minutes.

6. Remove bay leaf and ladle soup into 6 individual crocks or one large oven-proof bowl (3 quart would be best.)

7. Top with bread and sprinkle cheeses atop each slice.

8. Place into oven and bake for 30 minutes. 

9. Turn broiler on and allow cheese to brown and bubble. Serve carefully!

Minestrone Soup

I can't for the life of me figure out why I haven't yet posted this soup. It's honestly one of the classics and one I'm very fond of. I do have a recipe with Disney at both Family.com and Spoonful.com, but that was created with super-busy parents with basic cooking skills in mind. I dug it out and revamped it to better suit my own tastes and that of my family.

Minestrone uses just about any vegetable, bean and pasta you have on-hand. It's so forgiving and yet so delicious. You can make it exactly the same each time, or change it up slightly and still have a delicious and hearty soup. Try this recipe and tweak it as you like to fit your own needs.

Minestrone Soup
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 45 minutes
Serves 6-8

Ingredients:

5 tablespoons olive oil
5 cloves garlic, minced
1 small onion, chopped
2 stalks celery - diced
1/2 small cabbage, shredded
2 leeks-white part only-cleaned and sliced
2 small carrots - peeled and diced
8 cups water or chicken stock
2 medium potatoes, scrubbed and diced
2 cups fresh green beans - cut into 1/2-inch pieces
1 - 15 ounce can cannellini beans
2 15-ounce cans diced tomatoes - undrained
1 15-ounce can tomato puree
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
2 small zucchini- diced
1 cup dry pasta - such as ditalini or little shells
2 tablespoons chopped fresh Italian parsley
Salt and pepper to taste
1 cup freshly grated Parmesan

Directions:

1. Heat oil in a large heavy bottomed soup pot over medium heat. Add garlic, onion, carrot, celery, cabbage and leeks and cook for 5 minutes or so, or until onions become translucent.
2. Pour in water or stock and stir in potatoes, green beans, cannellini beans, zucchini, tomatoes and puree, bay leaf, thyme, basil and oregano and bring to a boil.
3. Reduce heat to a simmer immediately and cook for 15 minutes until veggies are tender.
4. Add pasta and parsley and cook until pasta is tender - another 10 minutes.
5. Add salt and pepper to taste and remove bay leaf. Ladle into bowls and top with Parmesan.

Real Beef Soup

Beef Vegetable Soup

When I was a child I honestly don't recall many soups being served that didn't come from a red and white can. There were navy beans and cornbread (not really soup) and mom's split pea with ham (still a favorite today), but other than that we were soup-less unless it was prepackaged.

I do remember one phase that mom went through which was making soups from canisters of "Homemade Soup Starter". Even as a kid I detected an "off" taste to each and none was my favorite. For some reason the one that stands out the most is the beef soup.

It was a small cardboard canister filled with dehydrated veggies, powdered soup stock and small pasta shells. The only thing the consumer was to do was to "Add 1 lb. of beef cubes" and the requisite amounts of water and stew away.

It worked, but it honestly didn't work well. I still haven't come across a soup from a package that I truly love. Here, then is my fresh version of that canister of soup.

Beef Vegetable Soup
Serves 8
Hands-On Time: 20 minutes
Ready In: 2 hours 20 minutes

1 1/2 pounds beef cubes
3 Tablespoons olive oil
1 Tablespoon Kosher salt
1 teaspoon freshly cracked pepper
1 medium onion - chopped
2 medium carrots - peeled and diced
2 stalks celery - diced
2 cloves garlic - minced
3 medium potatoes - peeled and diced
1 cup finely diced tomatoes
8 cups beef stock
1 bay leaf
2 sprigs fresh Thyme or 1/2 teaspoon dried
1 cup small shell pasta
1 cup fresh or frozen peas
1 cup fresh or frozen corn kernels
1 cup fresh or frozen cut green beans

1 Combine beef cubes, salt and pepper and stir.
2. In a large heavy bottomed soup pot, heat oil over medium-high heat and add beef. Brown on all sides.
3. Add onion, carrot, celery and garlic and cook for 5 minutes or until veggies are translucent.
4. Pour in stock. Stir and add potatoes and tomatoes and bring to a boil. Reduce heat to a simmer and cook for 1 1/2 hours until veggies and beef are very tender.
5. Add bay leaf and thyme. Add remaining veggies and pasta and simmer for an additional 30 minutes.
6. Remove bay leaf and taste for seasoning before serving.

Pork Cider Stew

Pork Cider Stew. Dish: Aaron Sanchez , Napkin: Pier 1 Imports, Spoon: Washington Forge

It's no secret that Autumn is my favorite time of year. The harvest is brought in, the days turn cooler and the sky is never bluer. Many of the vegetables and fruits harvested at this time of year are my favorites, as well. Squashes, pumpkins and apples to name a few.

This stew has it all, tender pork, chunks of creamy acorn squash, sweet potatoes and crisp tart apple. It is a bit on the sweet side, so you can substitute all white potato for the squash and sweet potatoes if you like. My children and I thought it was perfect as is.

It doesn't need a huge amount of cooking time for the pork to get tender making this a little faster than you may think.

Pork Cider Stew
Serves: 8
Hands-On Time: 20 minutes
Ready In: 1 hour 20 minutes

1 1/2 pounds pork cubes - 1 to 1 1/2 inches
1/4 cup all-purpose flour
1 Tablespoon Kosher salt
1/2 teaspoon freshly cracked black pepper
3 Tablespoons olive oil
2 medium carrots - peeled and cubed
1 medium onion - diced
1 stalk celery - diced
2 cloves garlic - minced
2 springs fresh thyme or 1/2 teaspoon dried
2 cups  apple cider
1 cup chicken stock
1 Tablespoon apple cider vinegar
1 Granny Smith apple -  chopped
1 cup sweet potato - peeled and cubed
1 cup white potatoes - peeled and cubed
1 cup acorn squash - peeled and cubed

1. Combine flour, salt and pepper and stir. Coat the meat cubes with the flour mixture and shake off excess.
2. In a large heavy bottomed soup pot, heat oil over medium-high heat and add pork. Brown on all sides.
3. Add onion, carrot, celery and garlic and cook for 5 minutes or until veggies are translucent.
4. Pour in cider and vinegar. Stir and add remaining vegetables, apple thyme and chicken stock.
5. Stir well and turn to a simmer. Cover with a lid and cook, stirring every so often, for an hour or until meat and vegetables are tender.
6. Thicken if needed and serve.

Meatloaf and Mashed Potato Soup

Leftovers aren't usually very copious in this house, but once in a while they happen. Last night was such a night. We had a favorite here and across the U.S.; meatloaf, mashed potatoes and buttered corn. Somehow I had quite a bit of each leftover and decided they would make a lovely soup. I was right.

You can leave out the corn or use a different vegetable and this will be just as good. I started with a basic mirepoix for flavor and went from there, layering ingredients until it was just right. You need to have a leftover meatloaf and pre-made mashed potatoes on hand for this. If you have gravy on-hand, replace beef stock with whatever amount you have for added flavor.

Meatloaf and Mashed Potato Soup
Serves 8
Hands-On Time: 15 minutes
Ready In: 1 hour

Ingredients:

1 large stalk celery - diced
1 medium carrot - diced
1 medium red onion - diced
2 Tablespoons olive oil
2 cloves garlic - minced
6 cups beef stock
4 cups mashed potatoes
1 cup corn kernels
4 thick slices (1/2-inch) leftover meatloaf - cubed
Salt and pepper to taste

Directions:

1. Heat olive oil in a large soup pot over medium heat. Add celery, carrot, onion and garlic. Stir and cook until translucent, about 5 minutes.
2. Add stock and lower to a simmer. Cook for 30-45 minutes or until vegetables are soft.
3. Stir in mashed potatoes and corn until potatoes are broken up and smooth. Cook for another 5 minutes.
4. Add meatloaf cubes and heat through - about 10 minutes.
5. Season with salt and pepper and serve.

LobsterAnywhere.com Clam Chowder

New England Clam Chowder from LobsterAnywhere.com

Let me preface this post by saying I've had a lot of clam chowder in my lifetime. New England, Manhattan, you name it. They've all been good, but none truly worth sharing until now.

I had the chance to try the New England Clam Chowder from LobsterAnywhere.com and boy, oh boy is that stuff gold. No grit, no chewy clams, just smooth a smooth buttery creamy base chock full of perfectly cooked potatoes and clams.

I'm not completely sure what's in there, but I think they have bag of magic dust they're sprinkling in as it cooks. Even the kids loved it, and my boyfriend, who has never had clam chowder (I know! I was shocked, too) loved it. No wonder its been a Boston Chowdafest Champion THREE times!

Not only is this product perfection, the way it was shipped was perfect, as well. Carefully ladled into Cryovac bags, it's then shipped in a cooler with dry ice by next-day air, ensuring a truly fresh and safe product. This also comes with bags of Westminster Bakers Co. Oyster Crackers. A very nice touch.

I can't attest to the lobster products, but I can tell you this; if the rest is anything like this chowder, you're good to go and I'd trust this company for all my lobster needs! Check out LobsterAnywhere.com at the following web locations:

Website: LobsterAnywhere.com
Facebook: https://www.facebook.com/LobsterAnywhere
Twitter: https://twitter.com/lobsteranywhere
YouTube: http://www.youtube.com/lobsteranywhere

Disclosure* This chowder was supplied to me free of charge. Any and all opinions are my own.

Strawberry Soup

Strawberry Soup

Tis the season for hotter temps and cooler soups. I learned to make this one in culinary school. We served it as a choice for the soups course but it really could be a dessert. It's sweet, but not too sweet, and just a bit thinner than a mousse or pudding. Put your freshly picked strawberries to good use and try this one out.

Strawberry Soup
Serves 4 as an appetizer 
Ready In: 30 minutes
Printable Recipe

1 to 1 1/2 qts fresh strawberries cleaned and hulled
1 whole clove
1/2 cinnamon stick
1/4 c triple sec OR orange juice
1 cup finely granulated sugar such as caster
cornstarch
2 cups heavy cream 1/2 liquid and 1/2 whipped

Combine strawberries, clove, cinnamon, sugar and liquor or juice in a heavy saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Thicken if needed with cornstarch. Cool.

Once the strawberry mixture is cooled, remove the clove and cinnamon stick. Mash well or puree, if desired, some like this soup chunky and others prefer it smooth. Add the liquid cream and then fold in the whipped cream. Chill for several hours before serving.

Black Bean and Ham Soup

Black Bean and Ham Soup

This is one of the simplest soups to make and a great way to use up leftover ham. The flavor is mild and savory and you can add almost anything to the top as a garnish. Dinner is ready in 35 minutes and a simple salad and good bread make it complete.

Black Bean and Ham Soup
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 35 minutes
Serves: 6

Ingredients:

2 Tablespoons cooking oil
1 cup green pepper - diced small
1 small yellow onion - diced small
1 clove garlic - minced
2 cans (15 ounces each) black beans, drained
4 cups chicken stock
1 bay leaf
2 teaspoons ground cumin
1 teaspoon dried oregano
2 cups leftover ham diced small
sour cream
chopped cilantro

Directions:

1. Heat a large soup pot over medium-high heat and add oil. Saute green pepper and onion with garlic until softened, about 5 minutes.
2. Add stock, beans, bay leaf, cumin, oregano and ham. Reduce heat to a simmer and cook for 20 minutes.
3. Remove bay leaf and serve topped with sour cream and fresh cilantro.

Cauliflower and Watercress Soup

Cauliflower and Watercress Soup

When I first had to change my diet to be more aware of the carbohydrates I was eating (I'm hypoglycemic) I struggled to find foods I really liked that weren't also full of fat and cholesterol. One quick Google search for low fat and low carb will lead you to very few real solutions; it's difficult to have both at once.

This soup was a savior. It's low in carbohydrate, calories AND fat. In fact, the fat in this is so low it barely registers. The best thing is, there's no way you'll miss it. I had already made Cauliflower Leek Soup but I was unwilling to add in half and half and skim milk would be pointless and just extra calories.

The real star to this is the cauliflower. Once cooked and pureed, it's got a velvety smooth texture that tricks your taste buds into believing there's a lot of fat there. You can easily switch out the watercress for another green like spinach and feel free to add in whatever herbs you like. This is the bare-bones recipe and I like it just fine this way.

Cauliflower and Watercress Soup
Printable Recipe
Hands-On Time: 5 minutes
Total Time: 30 minutes
Serves: 4-6

Ingredients:

1 large head cauliflower (about 1 1/2 pounds) broken into small pieces
1 bunch watercress, large stems removed
4 cups fat free vegetable stock
Kosher salt and white pepper to taste

Directions:

1. Combine stock, cauliflower and watercress in a large soup pot. Bring to a boil and reduce to a simmer. Lid well and cook until veggies are tender, about 20 minutes.
2. Puree in batches until smooth and return to pot or use a stick blender directly in the cooking pot. Add salt and pepper to taste. Stir well, check for seasoning and serve.

Leftover Ham and Potato Soup

Leftovers are not usually something I have a lot of here. All these kids can really decimate a meal and leave nothing behind, but for Easter, the day they gets a lot of candy early in the day, I always have leftovers.

This year we had a lot of ham and mashed potatoes left behind so I tossed them together for a warm and tasty soup. If you didn't have ham, use a little bacon for flavor as the mashed potatoes really can stand on their own here.

Leftover Ham and Potato Soup
Printable Recipe
Serves 6
Hands On Time: 15 minutes
Ready In: 35 minutes


Ingredients:

1 small onion - chopped small
1 clove garlic - minced
2 Tablespoons olive oil
1 cup diced leftover ham
1 quart chicken stock or broth
4 cups leftover mashed potatoes
1/2 teaspoon dried crushed thyme (optional)
1 cup shredded cheddar cheese (optional)

Directions:

1. Heat oil in a heavy-bottomed 4 quart soup pot.
2. Add onions and garlic and cook, stirring frequently - until translucent.
3. Add ham and cook until heated through.
4. Pour in stock and bring to a boil. Reduce immediately to a simmer and stir in potatoes and thyme.
5. Simmer for 20 minutes, stirring occasionally to make sure potatoes are smooth.
6. Stir in cheese and serve.

Simple Beef Stew

Simple Beef Stew

The first time I made beef stew I was 17 and I caught sight of a recipe in a magazine; Seventeen, to be exact.     I followed the recipe to the letter and was pleased with the results. Now that I'm older and have studied and experienced  food quite a bit more I still love a simple beef stew, with a little extra flavor thrown in.

This is the recipe I use most often, usually minus the peas and mushrooms because the kids detest both, but when I make it for me, they're throw in. Herbs can be to your liking, but I never make meat stews without fresh thyme. I just really like the flavor and I always have some on-hand.

Simple Beef Stew
Printable Recipe
Serves 8
Total Time: 2 hours

Ingredients:

2 pounds beef chuck roast cut into 1" cubes
salt and pepper to taste
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup red wine or dark beer
3 cups beef stock
2 cloves garlic - minced
4 ounces tomato paste
1 medium onion cut into eighths and separated
2 pounds small new potatoes - cut in half if larger than a golf ball
1 pound peeled baby carrots
1 sprig fresh rosemary
1 teaspoon fresh thyme leaves
8 ounces fresh baby button mushrooms
1 - 10 ounce package frozen peas

Directions:


1. Coat beef cubes in 1/4 c flour and shake off excess. Salt and pepper well.
2. Heat oil in a heavy stock or soup pot. Brown meat in oil.
3. Add wine or beer, stock, garlic, tomato paste and onion.
4. Bring to a boil, reduce heat and simmer for 1 hour until meat is tender.
5. Add carrots, potatoes, thyme, rosemary and mushrooms. Simmer for 30 to 45 minutes until vegetables are tender.
6. Add peas and cook for 5 minutes. Serve.