Shrimp and corn chowder

 Evidently I've made this before using leftover boiled shrimp and potatoes.  I tweaked it a little and came up with this.  

Ingredients:

• 2 cans whole kernel corn, drained
• 4 cups milk (I used whole)
• 1 cup broth (I used water and bouillon though)
• 4 cups cooked (boiled) potatoes, diced (I left the skin on)
• 1.5 pounds small to medium shrimp, peeled
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1 cup chopped celery
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions
• 3 teaspoons Tony's (spicy!  Try two and taste before adding the third.)
• 1 teaspoon salt
• 5 tablespoons butter

Directions:

1. Melt butter in heavy pot.
2. Add onions, celery, and garlic and cook until limp, about 15-20 minutes.
3. Add can of corn, and cook for an additional 5 minutes.
4. Add broth, 1 cup of milk, and 1 cup of potatoes.  Allow to simmer for about 10-15 minutes.
5. Blend.  (I used an immersion blender.)
6. Add remaining milk. 
7. Once warm add remaining potatoes, Tony's, salt.  Allow mixture to warm thoroughly.
8. Add shrimp, parsley, green onions.  
9. Cook over a low heat until shrimp are pink and cooked, about 15 minutes, depending on the size of your shrimp.

Notes:

• I like this better than last time.  Blending a little corn and potatoes gives a nice texture.
• I left the skin on the potatoes and didn't chop them particularly small or uniformly.  Peeling and more consistent chopping may help this out, but I'm lazy, and the skins are good for you anyway.
• I really like this soup.

Tomato Soup

I served this with grilled cheese tonight.  This meal made me happy.  Very, very happy.  It isn't exactly healthy, but damn it was good.

Served with parmesan, croutons, and basil

Again, I scanned some recipes and new I had the basics on hand.  The only thing I got specifically for this recipe was basil and I completely forgot to include it.

Ingredients:

• 7 14 oz can diced tomatoes
• 1 14 oz can chicken broth
• 2 medium-large onions, chopped
• 4 stalks celery, chopped
• 4 cloves garlic, chopped
• 1/2 cup flour
• 2 sticks butter
• 1 cup cream
• Salt and pepper to taste

Directions:

1. Melt butter in heavy stock pot.  Pot should be very large because this makes quite a bit of soup.
2. Add onions, celery, and garlic to butter cooking until translucent.  About 15 minutes
3. Add flour to pot gradually and stir constantly so that flour doesn't clump.  Just allow mixture to thicken, not brown.
4. Add tomatoes and chicken broth.
5. Simmer for an hour allowing tomatoes and vegetables to cook down.  Stir frequently to ensure not sticking to bottom.
6. Blend.
7. Return to pot and stir in cream.
8. Salt and pepper to taste, remembering tomatoes and chicken broth probably already have some sodium.

Notes:

• I blended using an immersion blender right in the pot.  So easy!  Would not be as inclined to make this recipe if I had to blend it in batches in a traditional counter top blender.
• I forgot the basil.  I am not sure how I would have included it.  My plan was to add 15 or so fresh basil leaves while cooking and just blend them in.  Another recipe I read recommended adding the complete bunch of basil to pot, and removing before blending.  this time it was chopped, and added to top.
• Wanna make it healthy: Of course the butter and cream are part of why this is so yummy, but Freddie and I did have little taster bowls after blending before adding the cream and it was really good.  I almost didn't put in the cream and may leave it out next time just to be mindful of our health. 

Lot's of leftovers even after three large bowls have been eaten.  I'll put one in the freezer for later.

Freddie loved it too!

Chicken and Andouille Gumbo

Liz was in town.  Yay!  And she cooked.  Yeehaw!

Ingredients:

• 1 -2 cups Roux*
• Holy trinity:  1-2 large onions, 4 or so stalks celery, 1 bell pepper, chopped**
• 2-3 tablespoons parsley, chopped
• 4 toes garlic, chopped
• Bay leaves
• 1 smoked chicken,***
• 1 lb andouille sausage****
• Season to taste with salt, pepper, Tony's, cayenne, or other Cajun Seasoning.

*  We used about 1 cup "instant roux" from the smokehouse where Liz picked up the meat.  Lucky for us, you can buy it online outside the Big Easy.  You can also use the jarred variety or even make your own.  My grandmother would not have approved of the instant or jarred variations.  She was pretty particular and would want some control over just how dark the roux was.  Most people prefer a peanut butter colored roux, but a good dark roux adds quite a flavor as well.  You just have to be very, very careful not to burn it.  I must say that the instant is an acceptable substitute, so much easier, and helps eliminate some fat (no oil to brown the flour).  You can make your own instant roux by "toasting" some flour spread on cookie sheet in the oven.  To make your own traditional roux, mix equal parts oil and flour in a heavy pan over a low flame...stir, stir, stir until desired shade of brown.

**Holy trinity is the foundation of all good cooking.  Onions, celery, bell pepper go into every New Orleans meal.  In NOLA you can get the prechopped "creole seasoning" which usually includes some parsley an garlic. Always good measure to add more garlic though.  The smokehouse sells a dehydrated seasoning veggie packet which is used, but it isn't enough to stand on its own.

***Liz brought the meat.  The smoked chicken and andouille make all the difference.  You can definitely order online, but the overnight shipping is pricey.  If you can't get to a smokehouse for your meat, use a whole roasted chicken.  Liz recommends maybe browning the meat in a bit of oil after removing it from the bone in this case.

****Of course andouille isn't everywhere, so any good quality smoke sausage can be substituted.  Charlie can gnaw away on a a good andouille link.  And he did, while watching football and wishing he had some cheese t

Directions:

1. Chop all vegetables.  Add "trinity" to a bit of oil in a heavy stockpot and cook down until tender.
   
   
   
   
   
   
2. Remove chicken meat from bone.  Rip or cut into bite sized pieces.  Discard bones, but if it is a good smoked chicken, consider using the bones to make stock!
3. Slice andoullie into "half moon" pieces.
4. Add meat to veggies after translucent.  Cook down for a few minutes.
5. Add stock, reserve a few cups.  Liz ended up using about 1 gallon stock and a little water.
6. Allow liquid to warm up.  Simmer for a few minutes.  Add bay leaves.
7. Stir reserved warmed broth/stock into the roux.  Mix thoroughly and make sure there is no clumping of the flour/roux.  Slowly add this to gumbo, stirring and making sure there this no clumping.
   
   
   
   
   
   
   
8. Add seasoning.  Depending on how your meat is seasoned this will vary immensely.
9. After gumbo begins to simmer, toss in the chopped parsley and cover for about an hour. 
10. Serve over rice.  And so much yummier the next day.

Shrimp and corn chowder

The theme around here is shrimp! Eating it at least every Friday.


I didn't really measure and just tossed in a bunch of stuff, and I'll most likely experiment some with this next time I do it. Adding some tomatoes might be nice. Also wondering if pureeing half would really make that much of a difference. I really like it just like this.

Ingredients:

• 5 cups, peeled and cubed, potatoes
• 4 cups stock
• 5 cups milk
• 2 cans cream style corn
• 1 can whole kernel corn, drained
• 1.5 lbs peeled boiled shrimp
  
• 1 small onion, finely chopped
• 4 tbs butter
• 0.25 cup flour
• Garlic, lots of it, chopped
• Liquid crab boil
• Salt and pepper to taste

Directions:

1. Boil potatoes with liquid crab boil seasoning, following measurements on the bottle, drain when done, and set aside.
   
2. Warm stock in large pot.
   
3. Melt butter in skillet and saute onions and garlic until onions are clear.
   
4. Add milk.
5. After milk is warmed, whisk in flour and stir until thickened.
6. Add milk mixture to the stock, stirring until combined.
   
7. Add corn and potatoes.
   
8. Heat over medium fire for 20-30 minutes.
9. Add shrimp. Be careful that there isn't too much heat after this. Don't want to cook the shrimp and further.
10. Salt and pepper to taste.
11. Sprinkle with green onions.
    

"Tortilla" Soup

With Charlie sick and my refusal to grocery shop until next week, I had to figure out a way to make some soup with what I had in the house.

So here's my rendition of tortilla soup from what we had in the cabinets. I must say it was tasty, and probably would have been better with a few more ingredients (ie cilantro), but all in all pretty darn good!

Ingredients:

• Chicken broth (about 4 cups maybe? I boiled the leftover chicken and imagine I used about 4 cups broth)
• 1 can refried beans
• 2 cans rotel tomatoes
  
• 3ish cups milk
  
• 3 cups shredded cheese
• 1 can corn
• 1 packet taco seasoning
• Leftover chicken and turkey breast, shredded or cubed

Directions:

1. Pour milk, broth, and cheese into pot. Stir until cheese melts.
2. Add can of refried beans and taco seasoning. Stir until combined.
3. Add remaining ingredients and simmer for 30 minutes.
4. Serve with more cheese and tortilla chips.
   

The refried beans in the soup made all the difference. I am pretty impressed with myself. If I plan to make this again and actually buy stuff for it I'd add a can of whole black beans, some onion, and some fresh cilantro. Some avocado and sour cream would make it even better.

Baked Potato Soup

Got this one from Cooking Light, but changed it a little. Mine isn't quite as light. We had burgers and baked potatoes last night so I baked the potatoes then.

Ingredients:

• 4 large baked potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 ounces)
• 6 cups milk (I used 2%)
  
• 1 cup colby cheese, shredded
  
• 1 cup sour cream (I used an 8oz container..this is a cup I believe)
  
• 3/4 cup chopped green onions (forgot these!)
  
• 6 bacon slices, cooked and crumbled (I used turkey bacon)
  
• 1 small onion, chopped
• 3 teaspoons minced garlic
• 3 tablespoons butter
• Salt and pepper to taste
  

Directions:

1. Peel and coarsely mash cooled, baked potatoes.
2. Melt butter in large pot and add chopped onions and garlic, cooking until veggies are clear, about 10 minutes.
3. Stir in flour and then gradually add milk, stirring with a whisk until blended.
   
4. Cook over medium heat until thick and bubbly (about 8 minutes).
   
5. Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts.
6. Stir in sour cream and 1/2 cup onions.
   
7. Cook over low heat 10 minutes or until thoroughly heated.
8. Top with more cheese, onions and crumbled bacon.
   

This was easy and pretty tasty. We'll be doing this one again.

Zuppa Toscana

Leftovers! Forgot to take a photo at dinner.

Yep, this is on the menu at the Olive Garden. I am a soup eater, but not Charlie. This is one soup Charlie likes. I mean it has bacon and Italian sausage in it....what's not to like.

Too bad it is 85 degrees here. Not exactly soup eating weather.

Ingredients:

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
  
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale (chopped)

Directions:

1. Sauté Italian sausage and crushed red pepper flakes and set aside.
   
2. Sauté bacon, onions and garlic.
3. In an stockpot, mix together the chicken bouillon and water/broth, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

You know I had to use more than 4 tbsp bacon. And more kale would probably be good as well. It was a little salty for my taste, so perhaps cut back on the bouillon.

Taco Soup

Ingredients:

• 1 lb ground meat
• 1 can black beans
• 1 can red beans
• 1 can pinto beans (Didn't have any on hand, so didn't use)
  
• 1 can mexi corn (I used 2)
• 1 pack of Ranch dressing
• 1 pack of Taco seasoning
• 1 can rotel tomatoes
• 1 onion
• 1 can diced tomatoes
  

Directions:

1. Brown meat and onions.
2. Open cans and seasoning envelopes.
3. Dump everything into pot.
4. Add water to desired consistency.
5. Simmer for one hour.
6. Serve with sour cream, cheese, avocado, tortilla chips.
   

I plan on giving this a whirl with some shredded chicken to make it heart healthier and then again with shredded pork, because we love pork on Bordeaux Street.

I'm not sure how this one will go over with Charlie because he's not so much into beans, but I plan on having lots of avocado, with my current avocado craze, so that may do the trick. Besides, I am barefoot and pregnant, 39+ weeks pregnant at that, and making dinner. The guy can't expect too much more than me opening cans and throwing in some water.

Corn Soup

This is one of the after parades, Mardi Gras eats I made on Friday.

I got this one from Real Simple Magazine. They call is "Smokey Corn Chowder" but I usually think of chowder as having potatoes, and this does not. Charlie loves it. Of, course he does, it has bacon in it! It'd be extra yummy with some crab or shrimp too.

Ingredients:

• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 10-ounce packages frozen corn
• 3 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half
• Kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Directions:

1. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate.
2. Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat.
   
3. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes.
   
4. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
   
5. Stir in the corn, broth, and half-and-half and bring to a boil.
   
6. Reduce heat and simmer for 15 minutes.
7. Transfer half the soup to a blender and puree until smooth.
   
8. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.
9. Divide the soup among individual bowls and top with the scallions and reserved bacon.
10. Makes 4 to 6 servings
    

NUTRITION PER SERVING
CALORIES 359(58% from fat); FAT 23g (sat 9g); SUGAR 20g; PROTEIN 10g; CHOLESTEROL 41mg; SODIUM 597mg; FIBER 6g; CARBOHYDRATE 32g

On Soup

My love affair with soups began at Houston's on St. Charles...tortilla soup every Thursday. Yum. Or maybe it was the corn and crab bisque at Vincent's. Yum-my. That one's in a bread bowl! And I can't leave out the smoky gumbo at Dick and Jenny's. De-lic-ious.

I generally have a cup of soup, no matter what it is, each time we eat out, and sometimes it's even my entree. I love the creamy, fattening varieties, potato and chowder being high on the list, but I really love all kinds of soups.

I make soup each time we have a turkey or a chicken. Just can't bare the thought of tossing that carcass without boiling those bones. And with that generally follows tossing a bunch of stuff into the stock: leftover poultry, a can of corn, some tomatoes, chopped parsley, a can of beans, some rice, and anything that just so happens to be available in the pantry, refrigerator, or garden. No planning when making a pot of soup, with the exception of a gumbo (which I'm thinking we'll have for Mardi Gras as the early date bodes well for chilly, gumbo eating, weather).

I made a pot today with my newest, most favorite ingredient: barley. It's high in fiber and much better for you than rice, noodles, or potatoes. High fiber was my mission, but I omitted the beans because I'm serving it to picky Charlie for supper, with a grilled cheese sandwich. There's enough to freeze half and enjoy during the next cold snap.


As the pot was simmering, I have been poking around the net looking at actual soup recipes. Lentil soup may have to be next and then potato leek. But that would involve some advance planning on my part. We'll see how it goes. I'm open to any tested and approved soup recipes if anyone's got any!

French Onion Soup and Our First Date

Charlie ordered French onion soup on our first date. This is something I'll never forget.

Emmy, cupid herself, told me she doubted Charlie had dress pants and I should dress casually no matter where we were going. But lo and behold! The man was wearing slacks and an ironed shirt upon our arrival to Cafe Degas. Although he felt the need to bust out of that ultra casual (i.e. sloppy 20something male) mold, he was going to be true to his tummy and order his favorite, French onion soup.

It was January, perfect soup weather, and I too would have liked some warm soup, but I wasn't going to attempt to eat that cheesy goodness on a first date. It's like a roast beef poboy with lots of gravy...something only to be eaten in the privacy of your own home or with really close friends. I don't think he know such boundaries when it comes to food. And I was impressed when he ordered. I do think he held back from picking every last bit of browned cheese from the bowl though.

We talk about that night a few times a year, each time we have soup really. He's been on me to make it, so finally I did. Elizabeth guided me via email, and has offered some tips when I try round two. "Thank god for, Lizzy!" I know that's what he's thinking. When the weather cools I'll try it again, but before then I need to know if my house will ever be free of the scent of onions...

Ingredients:

• onions, 6-8, I used a few white, a few yellow, a red, and some fancy ones that Whole Foods had
• flour
• 1 stick butter
• 2 quarts beef stock, I made mine from "Better than Bouillon"
• salt
• fresh thyme
• wine, red, about 1/2 cup. Didn't use it this time, but will help cut down on that sweetness from the onion caramelizing
• crusty baguette from French bakery around the corner
• gruyere cheese

Directions:

1. melt butter in dutch oven
   
2. slice onions into thin half moon shapes and place into butter, layering with a bit of salt
3. on a LOW heat, with minimal to no stirring, let onions soften and brown (an hour or more)
   
4. add a bit of flour, be careful of clumping
5. add broth, thyme, and wine
6. Simmer for 20-30 minutes
7. Place crutons made from baguette atop soup in bowls, sprinkle with cheese, and bake until brown and bubbly