Spicy-Yummy Tomato-ey Chicken Soup

I'm running out of names for recipes. This started out to be Chicken Fajita Soup, but evolved in a couple other directions before it was finished. The only 'mistake' I made this time was using Chili Tomatoes that were fire roasted. I didn't see that on the label until it was too late. The burnt flavor is what dominates, at least in this brand. 

Chop or slice the vegetables and saute in a generous amount of single source EVOO:

3/4 each - 1 lg. orange and green bell pepper
5 lg. garlic cloves
1-1/2 yellow onion
several celery heart stalks

~ I also added some mixed cabbage I had previously shredded: Napa cabbage, purple, green and a little shredded carrot.

Saute the vegetables only a short time, so they're still crisp, just enough to release their scents into your kitchen. Next add:

4oz. chopped sun-dried tomatoes + the oil they're packed in
chopped celery tops
28oz. seasoned crushed or diced tomatoes
1 (enormous) or 3 med. bay leaves
2 cans of corn - 1 drained, 1 w/liquid
1 lg. can 19oz. drained-rinsed black beans
12oz. roasted chicken
1 quart well-jelled chicken bone broth
2-3T powdered chicken bone broth base
1 pkg. Cilantro-Lime rice

Gently stir this all together then simmer 20 minutes. You can stir in 1c of sour cream now, or leave it out and just garnish each bowl with a big dab and some fresh cilantro leaves.

I still really don't know what to call this soup. . .Maybe Chicken Taco Soup. . .but whatever I call it, I like how it turned out! .😊. .Lin

Avocado Bean and Corn Salsa

We're having a 'celebrate Spring's arrival' neighborhood get together at a neighbor's home across the street tonight. I originally said I'd bring Tabouli, but when I shopped, somehow a couple necessary ingredients slipped my mind. . .so I decided on a guac-type salsa instead.

Mash 2 ripe avocados in a bowl, add the seasonings you like.

Today I used about 1T of this guacamole seasoning containing lots of the usual dried vegetables and a drizzle of lemon juice. 

When I tasted it at the end, it seemed good, so I stopped with just that.

I poured in about 10oz. of the salsa, some finely chopped purple onion, a celery heart and tops, a can of drained and well rinsed black beans and then decided it also needed a can of corn, well drained and rinsed. 

It went together fast and I'm hoping the super thin and crispy chips will hold up to such a chunky 'salsa.' Happy Spring Everyone! . . .Lin

Potato-Corn (+ Lots of Vegetables) Chowder

I always love making soup. All kinds of soups. . .
However, Chowders and Bisques are especially interesting to me ever since my first Crawfish Bisque. I bought some crawfish recently, so another big pot of that'll be happening again soon. . .

This was a good combination of ingredients, but of course, if I make it again, I'll add and subtract various things - usually depending on what's in my 'fridge. 

 

Today I started by sauteing 4# of scrubbed, rough-chopped potatoes in some of the rendered bacon fat, but there wasn't much. Then adding the chopped carrots and celery and a big spoonful of ghee. 

Later I also poured in about 1/3c of cooking Sherry.

It was soon clear to me that this wasn't all going to fit in one pot, so after the chopped onion, garlic and mini peppers were added, I divided it between 2 big pots. Then to each pot I added half of the total: corn with the liquid, cream of mushroom soup, coconut milk.

Simmer about 15 minutes before checking the flavors. I added garlic salt, smoky paprika and my mix of cayenne + black pepper, then finished with a big spoonful of chicken Better Than Bouillon. Top with a little crumbled bacon for texture and great flavor.

This turned out really well. . .Lin

Buckwheat Tabouli

Did you know that buckwheat is gluten free? I sure didn't, and wouldn't have guessed that of something called buckWHEAT! 

As I've stated before, Tabouli is one of my absolute favorite salads. I've been making it ever since first discovering it in Mollie Katzen's 'Moosewood Cookbook' back in the 1970's, but with lots of changes over the years.

Tabouli is a cold Lebanese salad usually made with bulgar wheat, but I love substituting other grains. Sorghum, Quinoa, Buckwheat, are all good gluten free options. Farro is another I've used, which is not gluten free. I'd like to try making it with rice, as well as an interesting combination of bulgar wheat and toasted vermicelli, popular in Palestine, that I discovered at an international market in the cities.

1c buckwheat

2c fresh cold water

Simmer this over low heat until all the liquid is absorbed. Gently stir in a couple tablespoons of a good single source EVOO to keep it from clumping.

Chop then put all the vegetables in a large glass bowl with the remaining ingredients.

5 tiny cucumbers

3 cloves of garlic

3 mini orange peppers

1 lg. Vidalia onion

1 lg. tomato

1/2 bunch flat leaf Italian parsley

1-2T Swad Coriander Chutney

~ (omit if you don't like cilantro)

Lowry's Garlic Salt and finely ground black pepper

1 can garbanzo beans - drained and rinsed

1 can black beans - drained and rinsed

1 can of corn - drained

Make a dressing with EVOO, lemon juice and a garlic vinaigrette. Pour over everything, add the cooled buckwheat and toss gently. This can be made ahead of time and refrigerated. . .Lin

Lit'l Smokies, Corn, Beans and Crunchy Vegetables

I'm recovering from a big abdominal surgery and using up the ingredients I have here,  before attempting grocery shopping - which I'm very excited to do again! All Foodies love to grocery shop! 

Today I have a couple pots of soup in the 'fridge, but when I saw a pack of Hillshire Farms Little Smokies in the lunchmeat-cheese drawer in my 'fridge, I immediately knew I needed to have them for lunch.

Chop the vegetables. Sauté the celery in a 2-1/2 quart pot, in 2-3T good quality, single source EVOO. Cook and stir this a few minutes before adding the bell pepper, onion and Yukon Gold potatoes. Stir everything to coat with the oil, reduce the heat, cover and let simmer 5 minutes. 

Increase the heat and add the chopped Lit'l Smokies and some water or chicken broth if needed. Stir-fry everything a while, make sure nothing is sticking to the pan, reduce heat, cover and let simmer 5 minutes.

Drain and rinse the corn and beans. Add them to the pot, stir then let simmer another 5 minutes to heat everything through. Serve as is or with a crispy green salad and/or corn muffins. This was quick and SO good. Makes about 4-6 servings. . .Lin

Chicken Potato Corn and Bean Chowder

Start by cooking 8 ears of fresh corn. When cool, cut the kernels off, then set aside, to add to the soup later. (or use 3-4 cans of corn)

Cut up everything shown in the 6 quart pot. Return it to the pot with 2T EVOO and sauté until it's all cooked about half way.

8oz. apple-gouda chicken sausage
3 med. carrots
6 big garlic cloves
3 sm. yellow onions
1/2 big Vidalia onion
1 long sweet red bell pepper
6 med. Yukon Gold potatoes - scrubbed

Season with black pepper, Lowry's Garlic Salt, 2-3T low sodium chicken Better Than Bouillon. Add 1 quart of chicken stock, and 4 bay leaves. Eventually, you'll add one more quart of stock. Let this all simmer about 20 minutes. You can stop now, cover and refrigerate everything in the pot and resume this tomorrow (which I did since it was late) or keep going.

Stir In:

8oz. frozen skinny green beans - cut up a bit

all the corn kernels.

Simmer this for 10 minutes or so, then add the chopped parsley and cubes of previously made, and frozen, browned butter and flour roux. Bring this to a low boil so the roux will thicken the broth. Cool this slightly so the next addition doesn't curdle. Combine 1 can of a cream-based soup with enough half and half to equal 2 cups, stir in a cup of chicken stock to loosen it up, and pour this into the pot.

Bring this to a low bubble-simmer, then turn off the heat. When this has cooled again, stir in about 8oz. of a good quality cheese spread and 1/2c Sherry cooking wine.

Bring everything back to a low bubble, ladle into big bowls and serve with crusty garlic bread. . .Lin 

Healing Vegetable Comfort Soup

Sauté the first group of chopped vegetables in a couple tablespoons of EVOO:

2 big carrots
1/2 lg. green pepper
1/2 head of green cabbage

1 qt. chicken bone broth

6 med. tomatoes or 28oz. can diced tomatoes

9 big cloves of garlic

1t salt free seasoning blend

1/2t black and cayenne pepper

1 dark green Romaine

1 drained can of corn

zest of a whole lemon

2-3T lemon juice

Let the first vegetables cook on low-medium heat a little while. Once they start to sizzle, stir in a little of the bone broth. Cover and simmer 10 minutes or so.

Today I used frozen tomatoes. As they thawed, they peeled and chopped easily at the popsicle stage.

Add the tomatoes, chopped garlic and seasonings. Stir in a couple tablespoons of chicken Better Than Bouillon, then simmer another 15 minutes. 

Slice then chop the Romaine. Add that and the corn, stir and bring back to a simmer. Cover, turn off the heat and just leave it on the burner 15 minutes before serving up nice steamy bowls, with some crusty garlic bread. 

This went together quickly and is a great comfort soup.

After a day or so, if you tire of the chunkiness, you could blend it. This almost turns it into a whole different soup! . .Lin

REVISED - Guacamole. . .

I made the guacamole recipe, posted a couple days ago, for a family get-together after church. Everyone loved it. I debated on adding corn and black beans originally. With the 16oz. that was leftover, I decided to do it now. Great idea! 

Mix together the following:

16oz. (or more) guacamole

1 can corn - drained

1 can black beans - rinsed and drained

1t± dried minced garlic

1t± dried minced onion

1t± ground black pepper

a pinch of cayenne

Often, after a couple days, I find changing leftovers in some way is a really good idea. I do this a lot with chunky vegetable soups by blending them. Altering the texture can be a really nice change.

Serve with crackers, tortilla chips, or on a bed of chopped romaine. . .Lin

Beefy Mole-Type Chili with Corn and Beans. . .

I should call this Progressive Chili or maybe. . .A Chili Evolution! 

This was a time-intensive process, taking several hours. Perfect for this snowy, wintery day! It turned out so well, but this first ingredient photo doesn't show everything that actually ended up in the pot. So if you're planning to make this, use this ingredient list. Also, I did NOT use the jar of chunky vegetable pasta sauce.

2# good quality beef steak

1/2 small minced onion

2 big carrots VERY FINELY chopped

garlic salt - fresh ground black pepper

1T smokey ground cumin

3T single source EVOO 

I almost felt like A Real Chef today, with my Pike Place Market apron; from one of my many trips, long ago; in the Seattle area! It seems every time I cook something with a dark sauce, I end up with splatters all over my tops! 

Cut all the fat off the meat. Slice then chop it into 1/2" cubes. Combine everything in a 6 quart pot. Stir and sauté' until browning. Measure out 1-1/2c fresh, cold water and use a little at a time to 'deglaze' everything in the pot just before it begins to stick. Continue this process until all the water is gone. While this is simmering, rough chop all the vegetables and finely chop the poblano pepper. Add them to the pot, stir, cover and let them simmer about 5 minutes, adding just enough water to keep them from sticking if needed. Then add the tomatoes.

1-1/2 med. yellow onions

1 yellow bell pepper

a 5 or 6 stalk celery heart

1/3 lg. poblano pepper

28oz. can diced tomatoes and juice

Continue to simmer all this covered, for about a half hour, on low heat. Next add the chili beans and chili gravy in the can. Drain and rinse the rest of these before adding to the pot:

1 can cannellini beans

1 can garbanzo beans

2 cans black beans

3 cans corn

1T brown sugar

2t chili powder

2 cinnamon sticks

12 semisweet chocolate chips

Stir gently, then simmer all this together on low heat, covered. You can serve this now, but it would be even better if chilled thoroughly and reheated later. I think this pot is at least 6 quarts, and it's totally full. Have I mentioned how much I love soup, stew and chili season . . ☺️ . . Lin

Crunchy Cowboy Caviar Salad

Dressing:

1/2c white balsamic vinegar

1c single source EVOO

juice of 1/2 lemon 

1t pure cane sugar

1/2t each: salt and pepper

Combine these in a jar with a top and shake well.

Salad:

1 15oz. can black beans

1 15oz. can corn

Drain both cans. Rinse the beans well, drain again, then combine with the following chopped vegetables in a medium size bowl.

2 peeled Bay Produce tomatoes

1/4 lg. orange pepper

1/4 lg. green pepper

2 stalks celery

1/2c-2/3c purple onion

1 lg. clove crushed, minced garlic

1/2 bunch Italian flat leaf parsley

6-8oz. Manchego cheese cut in small cubes

Toss, pour on enough dressing to coat everything well. I used a little less than half of the bottle. Cover the bowl and chill a couple hours.  This will keep well for several
days in the 'fridge. Toss again before serving. . .Lin

Corn-Potato-Vegetable Chowder

Simmer 5 ears of corn 10 minutes. Remove from the pot, strain and save the cooking water. Cut the kernels off the cob and set them aside. If you want, to make this a more traditional 'chowder' you can simmer the potatoes* now in the corn water, mash and add them and the water later.

Sauté the longer cooking, sliced-chopped vegetables in 2T EVOO:

2 big carrots

4 stalks celery

3/4 lg. onion

3 lg. cloves garlic

Simmer these covered, for 10-15 minutes adding a little of the corn water when needed. Meanwhile, slice-chop the vegetables that require less cooking time, then add them to the pot:

1/3 lg. head of green cabbage

6 small Yukon gold potatoes*

celery tops

1/4 lg. onion

2 lg. cloves garlic

2 mini peppers

3 bay leaves

corn cut off the cobs

1t fresh ground black pepper

1T Better Than Bouillon - vegetable

1t Arizona Smoked Garlic Chipotle seasoning

Simmer this together with the corn water for 20 minutes, adding more water or vegetable broth if needed.

As is, this is a great, healthy, clear broth, vegetable soup. However, you could add a can of a cream-based soup now, if you prefer your chowder that way. . .Lin

Farm Stand Corn

I've seen all the bumper stickers, I brake for squirrels, I brake for garage sales. . .and lots more. Well, I brake for roadside farm stands! Last week, I was just picking up some Jalapeño Jam I special ordered, but of course had to see what else looked good. I only intend to buy 6 ears of corn. I even asked the gal selling if the bags she had fixed were 6, or more? She said 6. Well, as I unpacked at home I thought, this is really heavy corn. It was 13, not 6. I'll pay her next time I stop.

I cook, cut it off the cobs and package it in 10oz. packs like I've been doing this su mmer.I wondered about roasting them in the oven with just a little salted water in the pan, sealed tight with aluminum foil. I Googled oven roasting vs. boiling fresh corn and found an interesting article where they evaluated 8 methods of cooking fresh corn. I decided on the second best, boiling for just 5 minutes at a rolling boil, covered, then I took it out of the pan to cool.

You all know what packaged corn looks like, so instead I'm showing you my Perfect Summer Dinner. Corn, tomatoes and cucumbers! Where's the corn you ask? When you cut corn off the cob, you leave behind the germ and so much great corn flavor. So, although it doesn't look like it, there is quite a bit of 'corn' there! Try chewing on those cobs next time you cut the kernels off - butter and salt not necessary, but tonight I sprinkled everything with a little alderwood smoked salt. . .Mmmmm! . . .Lin

Salsa Corn and Oat Quick Bread

1 c quick rolled oats

1½ c corn flour

1 t baking soda

1 t baking powder

2 T raw sugar

1 T cumin

1 egg

¾ c salsa

8 oz. corn

½ c sour cream

⅓ c vegetable oil

⅛ c capers, chopped olives or jalapenos

Preheat your oven to 350⁰.  Combine the dry ingredients in a large bowl.  Do the same with the next group in a medium bowl.  Mix each very well, separately.  Pour the wet ingredients into the dry bowl, mixing quickly, but just until incorporated, don't over mix.  Pour into a buttered 9x9" glass pan or an 8-9" seasoned cast iron pan.  Sprinkle the top with a some smokey salt flakes, or some turbinado sugar to bring out the sweetness of the corn.  Bake for 45 minutes.  Cool to room temperature before cutting.

This would go great with chili, soup or grilled meat and vegetables.  I'm also considering letting it dry, cutting it into cubes and using it with crusty bread cubes as stuffing for our Thanksgiving turkey.  Gobble, gobble! . .Lin

Black Bean and Corn Chicken Chili

1# chicken breast or thigh meat

2T finely minced onion

2T coconut oil

⅓-½ lg. yellow onion

1-2 colorful sweet peppers

2 stalks or a heart of celery

2 cans of diced tomatoes

1t sugar

2c fresh, canned or frozen corn

1 can rinsed-drained black beans

If using unseasoned tomatoes add:

1t Penzey's Smoky 4/S

2t roasted garlic and herb seasoning

1t Little's Red Chili Lime seasoning

Saute' the chicken, onion and coconut oil just to get it sizzling.  Add the chopped onion, pepper and celery.  Continue to saute' and stir.  After a few minutes all the rest of the ingredients in this group, cover and let simmer 15 minutes.  Put the beans and seasonings in the pot, with a little water if needed.  Cover again and simmer another 20 minutes.  Check the flavors and make any adjustments needed.

Serve now with some potato rolls or crusty-buttered bread.  Or make this a day ahead, chill and then reheat.  I think it's always better that way. . .Lin

Chili-Lime Cornbread

1c corn flour

1c quick rolled oats

⅓c crispy crumbled bacon

1t chili lime seasoning

1t baking powder

1t baking soda

¼t salt

2 eggs

½-⅔c half and half

1c chopped frozen corn

⅓c extra virgin olive oil

~ vegetable oil -or- bacon fat

⅓c chopped green onion tops

⅓c chopped oven dried tomatoes

Preheat your oven to 350⁰.  Whisk the dry ingredients together in a medium size bowl.  Combine the second group in another bowl.  Pour this into the dry bowl and stir just enough to blend everything.  Bake in a greased 8"x8" glass pan for 25 minutes.  Let cool before cutting.  This is good with a hearty vegetable soup, chili or today, I'll serve it with a big pot of Corn-Potato-Cod Chowder I'm making. . .Lin

Cod-Corn-Potato Chowder

1½# small potatoes

Simmer these in enough water to cover for about 15 minutes.  Strain the cooking liquid into a glass container and put the potatoes into cold water to make them easier to peel. I had to include a pic of the "face" from the end of one of my potatoes! 😊 If you ignore the upper eye and the mouth, there's actually a face-within-the-face! 😀

4 big carrots

1½ lg. yellow onion

1c chopped green pepper

6 lg. cloves garlic - chopped

2-3c chopped celery (and tops)

½c dry white wine

½ stick butter

1 29oz. can of corn + liquid in the can

6T Better Than Bouillon - Lobster flavor

2T Roasted Garlic and Herb Seasoning

2T Old Bay Seasoning

½t cayenne pepper

1t black pepper

1½# cod loins

2-3 cans Campbells Cream of Mushroom Soup

10-12oz. half and half

Combine all the vegetables, wine and butter in an 8 quart pot.  Simmer, covered to release the water in the vegetables.  After about 10 minutes add potato water and more water to equal about 8 cups total.  Add the corn, soup base and seasonings.  Simmer another 15 minutes then add the cod, cut in chunks.  Continue to simmer on low for 10 minutes, then add the soup and half and half.  Bring back to a simmer then serve with croutons or crusty garlic bread.  This is a BIG recipe - it makes 7-8 quarts of soup. . .Lin

Spicy Corn & Bean South-Of-The-Border Tossed Salad

With a little bit of vegetable prep work, this salad is easy to put together in just a matter of minutes.  Today, mine is made up of:  Mixed Greens - romaine, thin-sliced green cabbage, onion, sliced pickling cucumber, 3 Large Quartered Cherry Tomatoes, Half a firm Avocado, Fresh Cooked Corn - cut off the cob, Black Beans.  For dressing I used a little Buttermilk Ranch with a squirt of Sriracha Sauce.  To balance that, I added a splash of Walmart's Sweet Cilantro Lime dressing.  Oh, this was good!  It's still Summer!  Salad Days are here! . . Lin

Southwest Vegetables

24oz. nopalito strips - canned cactus

1 can black beans - drain and rinse

same amount of frozen or canned corn

1T dehydrated minced onion

½-¾ chunky salsa - use mild

feta, parmesan or asiago cheese

seasoned panko bread crumbs

Drain and rinse the cactus - many times!  They're pretty spicy and also very salty.  Had I realized that sooner, I would have used a milder salsa.  Combine the first group of ingredients, let stand an hour to rehydrate the onions, then serve, heated with cheese and breadcrumbs.  This makes a wonderful Mexican Vegetable Casserole!  I'm a total vegetable freak and just love things like this.

While visiting my sister, north of Tucson, AZ, we scored some amazing nopalitos, which are the pads of the prickly pear cactus, at a local Farmer's Market.  Sadly, after de-'spiking' and prepping them, I forgot an all important step to get rid of the slime.  That cooking adventure ended up in the garbage!  This turned out so well!  If I'd had onion and colorful peppers today, I might have also added celery and omitted the corn and beans.  But it will be great when I make it that way also.

Be Bold, Be Adventurous - Happy Cooking! . . . Lin

Sweet and Spicy Corn and Bean Chowder

4 ears of corn

Cook the corn, cut it off the cobs (don't forget to chew on the cobs - what's left behind is the best part!) Save the corn water for soup broth.

1 can drained, rinsed black or navy beans

Or - ⅔c dry beans soaked and cooked

2T butter

2 carrots

2 ribs of celery

1 med. sweet onion

⅓ red or orange pepper

¼ sm. head of purple cabbage

½c dry white wine

1T Penzey's Southwest Seasoning

1-2T powdered chicken bullion

2t powdered cumin

½t black pepper

4c corn water
1c chopped parsley

corn and beans

⅓-½c flour

6-8oz. half and half or cream

Saute' the chopped vegetables in the butter.  Add the wine and simmer until the liquid is reduced.  Sprinkle on the seasonings and add the water and parsley.  Simmer for 45 minutes.  Stir in the corn and beans and flour, to thicken the broth, then return to a simmer.  Just before serving add the cream. . .Lin