. . .And Yet Another Zuppa Toscana Variation

I'm sure getting lots of mileage from the one or possibly two times I ordered the Zuppa Toscana at the Olive Garden 15+ years ago! Sometimes it just works that way with those of us who are diehard 'foodies' You try something and just have to break it down, and analyze it so you can recreate it on your own whenever a crazy craving hits. And for me, every time I make it it's slightly different from the last!

This happened also after my first experience with Gazpacho at La Paella, a Spanish restaurant south of Madison, Wisconsin that's no longer in operation. Their's was different from most in that, in addition to the usual tomato, cucumber, onion, garlic, etc., it had carrot, vinegar and a couple other unique ingredients. It was the best ever! I'll work on more Gazpacho again this summer. But, for now. . .it's Zuppa Toscana time! 

Heat a little EVOO in a heavy pot, then add:

1# pork sausage
1 lg. purple onion
~ use only 1/2c chopped fine right now

Saute these together until lightly browned.

Next the following sliced or chopped vegetables go into the pot:

1-2 lg. carrots

the rest of the purple onion
4 colorful -seeded- mini peppers
2 baby bok choy - white parts only for now
1-1/2# scrubbed potatoes - I don't peel mine
the sliced bok choy green tops
a bunch of dinosaur kale - take out the rib and slice

Sauté all this only until steamy and sizzling. Add 2c fresh cold water. Simmer a half hour, then stir in:

Several tablespoons of Better Than Bouillon - chicken or vegetable flavor. Also, (a couple bay leaves, dried oregano, marjoram, rosemary -or- a generous amount of some good Italian Seasoning) black and red pepper, granulated garlic and garlic salt. Add more water.

Next, add 2-3 drained-rinsed cans of your favorite beans, 3 tablespoons of finely chopped sun-dried tomatoes and all or part of a 22oz. jar of Alfredo sauce. Add more water again if needed and check the flavors until you feel they're right. Simmer another half hour or so to blend the flavors and throw in some chopped, fresh parsley now if you want. This is great on a chilly Winter day. By itself or with a simple, fresh green salad and some crusty sourdough garlic bread. . .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

Blended Potato Vegetable Soup with Romaine

6-8 med. Yukon Gold potatoes
3 big carrots
3 ribs of celery
2 sm. yellow onions
3/4 lg. red bell pepper
2T Moroccan EVOO
2T butter
            2-3T chicken soup base
            1T Sofrito seasoning
            1t black pepper
            1-1/2 quarts chicken bone broth

1 lg. Vidalia onion

2 small bunches of Romaine

Chop-slice the vegetables in the first group. I only used 5 of the potatoes along with the bowl of fingerlings my daughter grew at her house. Sauté in a big pot, in the olive oil and butter.

Stir occasionally, over low-medium heat, until the scent fills your kitchen.

Add seasonings, bay leaves, and bone broth. Simmer, covered 45-60 minutes. Chop and add the Vidalia onion, then blend with your immersion blender.

Stir in the sliced-chopped-washed Romaine, blend again for just a little bit to only break up the long pieces. immer another 10 minutes, take off the heat and cool 30-60 minutes.

I didn't use the half and half. The soup didn't need more liquid. 

Instead I decided to use 1c Spinach-Artichoke-Parmesan dip, which has cream cheese as the first ingredient. Perfect for this soup!

When the soup has cooled enough to touch the bottom of the pot, stir in the dip. Heat again, just until it starts to steam and begins to bubble.

This would be great with crusty sourdough bread. . .Lin

Smokey Goat Curry Stew

Ahhh, as always, I wish I had bought WAY more goat meat on my yearly trip to a favorite international market in The Cities.

Today I thawed 4# of these chops about halfway, then cut off as much of the outer fat and marbling as I could. I didn't buy smoked chops this time, they just didn't look as good as these. 

So, to fix this, I drizzled them with a good amount of EVOO, then seasoned with smoked sea salt, smoked Spanish paprika and the peppery, smokey, Arizona garlic chipotle seasoning. 

Roasted them for 40 minutes at 350° then turned the heat to 400° for an additional 20 minutes.

Chop, slice or 'chunk' the following vegetables:
4 med. carrots
2+c chopped celery
1 med. purple onion
2 big Yukon Gold potatoes
1/2 head of green cabbage
1/2 big green pepper
2c cauliflower forets
5 big garlic cloves

5 bay leaves
14oz, - 28oz. canned diced tomatoes
48oz. vegetable broth
8-10oz. Thai curry sauce
2-3t mild curry powder
2-3t ground cumin
2T Better Than Bouillon - low sodium beef

I put the chopped vegetables in a 6-8 quart pot, drizzled them with EVOO and sautéed and sizzled them while stirring regularly, for several minutes. 

Add the next group of ingredients, and the roasted goat chops. Stir, then simmer covered for an hour or so until the carrots are cooked the way you like them and the meat is tender. Hopefully the meat will be tender. . .Goat is a challenge, but the flavor is great. Similar to venison and lamb. . .Lin

Curried Vegetable Soup

2 med. carrots

6 celery stalks

1 sm. onion

3T EVOO

1/2 - 1t black pepper

Chop, sauté and stir the carrot, celery and onion in the olive oil over medium heat for 10-15 minutes.

Fill a measuring container with 6c of fresh cold water. Sizzle the vegetables until they're beginning to brown then add 1-2c water. 

Next add the ingredients on the white cutting board. . .

The diced / chopped:

~red bell pepper
~big baking potato
~white parts of 1 bunch of green onion
~1-3T curry powder
~1T± Better Than Bouillon - chicken
This is very mild curry powder, so I used 3 tablespoons. Stir and continue to simmer, adding a cup or so of the water, as needed to simmer-steam everything.

Continue to simmer, covered, stirring occasionally, for another 15 minutes before adding:
~finely chopped tops of the green onions
~5-10oz. of chopped frozen or fresh spinach
~ I used half of the frozen 10oz. block of spinach shown.
When all the ingredients have simmered together another 10 minutes, use a potato masher to break everything down a little, then stir in the cream soup and bring the pot back to a low-bubble simmer. 

Remove from the heat and stir in:

2t sugar

2T white Balsamic fig vinegar

6oz. of sour cream

- or - full fat Greek Yogurt

more black pepper if needed

Serve in a hollowed out bread bowl or with breadsticks, seedy crackers, biscuits, or French bread. . .Lin

Peanut-Craisin Vegetable Curry

3 stalks celery (save tops for later)

2 big carrots

1 medium 'winter' onion

2T coconut oil

Chop the 'mirepoix' and sauté over medium heat, in a 5 quart pan for a few minutes.

Chop and add the rest of the vegetables shown in the second photo except the tomatoes. Note that I opted for fresh Campari tomatoes instead of the canned shown in the first photo →

Colorful mini bell peppers, 4 med. red potatoes, 5 lg. cloves garlic, 2 big purple shallots, 1½# green cabbage, 1 lg. brown radish

Seasonings: 3±T mild curry paste, ¼t cayenne pepper, 1t fresh ground black pepper, 1t salt, 1t sugar, 1-2T ground cumin.

Add 2c cold fresh water and simmer on low heat until the carrots are tender. Meanwhile, put a covered steamer basket over the pot once it begins to simmer.

Add tomatoes and steam for 3 minutes. Plunge them immediately in a big bowl of ice water. The skins will now peel off easily. Core and peel them, then dice and add to the pot along with the celery greens. 

You can also add 1c roasted-salted peanuts and 1c chopped dried fruit: craisins, apricots, prunes, or golden raisins, or even chopped apple if you'd like. Today it was craisins.

Continue simmering for a total of an hour or so. Stir in 1 can of coconut milk, or coconut cream. Stir, then bring back to a low simmer for just a few minutes before serving. Perfect for a crisp fall day. . .Lin

Potato Soup with Spicy Chicken Sausage

I got home from the lake earlier this morning. After getting everything settled, I surveyed the food I brought home. Not much. I don't want to shop right now, but I wanted to make a pot of soup. I have some beautiful potatoes, 2 carrots, 4 stalks of celery, garlic and, amazingly, I had the foresight to leave 1 onion here! Mmmm, sounds like A Potato Soup Kinda Day!

I checked the freezer to see what I could add for texture, flavor and protein. I had two 5-packs of chicken sausage from Sam's Club. Perfect! I decided to use 2 of the honey-habenaro-montery-jack-chicken sausages. I began by chopping and sautéing this first group:

2-3T EVOO

4 stalks celery

2 med. carrots

1/4 onion

3c cold fresh water

When these are sizzling, add 1c of the water. Cover, stir occasionally and simmer on low heat for 15 minutes.

. . . . NOTE: I did NOT use the can of Campbell's soup . . . .

2# scrubbed potatoes

Slice the potatoes and stir them in now. Cover and bring everything back to a simmer for 15 minutes. Use a potato masher to give all these simmering vegetables a rough mash. Stir in the remaining 2c of water, bring it once again to a simmer. Add the remaining chopped-sliced ingredients, and seasonings, listed below. 

3/4 onion
3 big cloves of garlic

1t sugar

1T chicken Better Than Bouillon
6.5oz. precooked chicken sausage

Simmer, covered for just a couple minutes longer. Stir, turn off the heat, cover and let stand for 5-10 minutes before serving.

This turned out so well!
Perfect for a cool, drizzly-foggy, fall day. . .Lin

Quick-Easy Chicken Dinner (at the lake)

1# frozen (thawed) chicken tenderloins

1 med. onion

1/2 sm. jar pimentos 

6 baby red potatoes

12-16oz. frozen (thawed) green beans

1c half & half

1c sour cream

1-2T beef or chicken soup base

Layer the first group of ingredients in a nice big glass casserole dish.  Mix the next 3, pour over, cover and bake for 40 minutes at 350°.  A can of diced water chestnuts would have been a really good addition!

It's a grey, windy, day here on the north shore of Lake Superior between Duluth and the Canadian border.  I've never heard the lake so noisy!

I'm expecting company for dinner, so I wanted to put together something hearty and nutritious, yet quick, so I can spend some time out on the deck reading and listening to the sounds of nature.

This turned out well. Any leftovers will keep nicely in the 'fridge for several days. . .Lin

Cod Chowder

Years ago I made a pot of chowder with big chunks of Pollock and loved it. Way more than clam chowder since I'm not fond of those at all, also mussels, scallops, oysters. . .no thanks.

I saw this Cod and right away thought chowder.

• 3 sm. onions
• 3-4 celery stalks
• and tops for later
• 5 cloves of garlic
• 2T EVOO

Sad Potato ?

-   -   -   -   -

• 2c chicken bone broth
• 4c water
• 1T dry dill
• 3 bay leaves
• 1/2 lemon - juice and zest
• 1T Original Old Bay Seasoning
• 5 sm. Yukon Gold potatoes cut in chunks

-   -   -   -   -

• 1 can cream of mushroom type soup
• 1-1/4# thick cut cod - cut in chunks

In a 4-5 quart pot, stir-saute the first group for about 10 minutes, then reduce heat and add bone broth and everything else in that group. (I forgot about potatoes until the end, so I partially cooked them separately, then added them with some of the cooking water - but add them with the broth group.) Simmer, covered another 20 minutes then add the soup and cod. Bring back to a simmer, cover and cook another 10 minutes. Remove from the heat. Let it just rest, covered another 10 minutes before serving. . .Lin

Hearty Onion Mushroom Soup

I bought a bag of assorted onions at the grocery store and found cipollini's at our local Co-Op. I also bought 4 packages of mushrooms and knew this would either be for a special shrimp scampi, a stroganoff or a big pot of soup. Although I still have a lot of these ingredients...for now...Soup Won!

• 2+# purple, cipollini, white and yellow onions
• 6 big garlic cloves
• 2T rendered, strained chicken fat
• ¼-½t Penzeys Black and Red Spice
• 1-2t Rosemary Seasoning

• 12oz. washed, sliced mushrooms
• 10oz. scrubbed, unpeeled, sliced Yukon Gold potatoes
• 1-2T of rendered, strained bacon fat
• 3oz. sliced-cross-cut fresh spinach
• 1 quart homemade chicken bone broth

Saute' the onions and garlic in a cast iron skillet with the chicken fat.  Add the seasonings (the Penzeys spice is cayenne and black pepper) when everything's sizzling, and continue to saute' until the onions caramelize--they'll turn translucent, then brown and begin to stick to the bottom. Stir, and when they're as brown as you'd like, add about a cup of the broth. Stir, loosening all the brownings on the bottom. Turn off the heat.

In a 4 quart stock pot, combine the mushrooms, potato slices and bacon fat. Simmer and stir over medium heat. This will begin to stick a little, so add a little chicken broth once everything's a nice golden brown. Stir it well, then add the sliced spinach in a layer on top, but don't mix it in. Turn off the heat, add the onions in another layer to cover the spinach.  Cover the pot and just leave it for 10 minutes to steam the spinach.

Add the rest of the broth, stir gently to combine, turn the heat to low, cover and simmer at a very low bubble for another 10 minutes.  Turn off the heat until you're ready to serve.  This would be good with some crusty Italian bread or homemade croutons. Lots of warmth and flavor. Perfect for a chilly winter day. . .Lin

Scalloped Potatoes and Mushrooms

I weighed the potatoes earlier, but I've done so much since then, I really can't remember what their total weight was. I'm guessing though, but compare what you have to those in the second picture, just to be safe.  In a big glass bowl combine the following.  Add a little half and half if it's too thick.

• 4-6 sliced green onions
• 6oz. Swiss Almond cheese spread
• 1 can any type cream of mushroom soup
• 1 mini yellow or orange pepper - sliced
• 1 bulb of garlic - peeled and minced
• 1t salt and a big sprinkle of cayenne
• 2T of dark EVOO

• 2-2½# peeled potatoes
• 8oz. sliced mushrooms

Pour a little EVOO into 2 casserole containers or cast iron skillets, to coat the bottom and sides. Into those, slice half the peeled potatoes and mushrooms. Pour half the sauce over each container. Lift the layers a little, to be sure everything is coated well with the sauce. Sprinkle with smoky salt, then bake in a 325° oven for about an hour. Finish under the broiler to dry and brown the top. . .Lin

Purple and Orange Roasted Root Vegetables

10c scrubbed, chopped root vegetables

Today I used orange sweet potato, purple sweet potato, baby red potatoes, carrots and onion.  Cut these in appropriate sizes and shapes, remembering that carrot takes longer to cook than potatoes, so cut them a little smaller.  Put the chopped vegetables in a big bowl of salted, cold water, using about half a teaspoon of salt.  Mix to be sure each gets a little bath with the water the chloride + the sodium in the salt (NaCl) keeps them from browning.  Works wonderful for sliced apples also, when making pie.

Drain well in a colander and pat dry with paper towels.  Dry the bowl and pour in about ⅓c of EVOO, and season with a salt and pepper based seasoning.  Toss the vegetables in the seasoned oil, then put on a parchment paper lined jelly roll pan.  Use two pans for this many vegetables.  I made the mistake of crowding them onto only one.  They didn't crisp up the way I wanted since being so close, they sort of steam-roasted.  I can't give you an exact time either.  I'd say set the oven to 400° and when it's preheated, put them in and set the time for 12 minutes.  Take them out.  Using the overhang paper on each side, roll the vegetables to the center then rearrange them to be sure they're all coated evenly. Return to the oven until they're crisp on the outside and done in the middle.

It seemed I also used a little too much oil, which I corrected for this recipe, reflected in the amount above. If your vegetables are too oily, put them in a colander on top of a clump of paper towels. In spite of all this. . .they turned out well.

Cooking is art, but sometimes science prevails and teaches us a lesson 😊 This pairs nicely with meatloaf or grilled beef, chicken or fish. . .Lin

Coconut Curry Chicken and Vegetables

    I . . . . . . . LOVE . . . . . . . CURRY ! !

Vegetable curry, lamb curry, chicken curry, beef curry, pork curry. . .the only type I haven't made yet is fish curry!  Mmmm, I'll tackle that soon, when I find just the right piece of firm, flavorful fish.

My first experience with curry was at a tiny Middle Eastern or  Ethiopian restaurant on State Street in Madison, Wisconsin.  I ordered Lamb Curry, which was very similar to the Beef Stew my mom made all during my growing up years.  Big chunks of carrot, potato and meat.  That, however, is where the similarity ended.  The beef stew had undertones of onion and lots of tomato in the sauce.  The Lamb Curry sauce was more mustard brown colored, from the turmeric, with lots of onion and garlic.  The flavor of the curry sauce, vegetables and lamb was totally exquisite.  That may have been my first time experiencing lamb as well.  I could have happily eaten that amazing Lamb Curry for weeks!  I've duplicated it many times since and also changed it.  I've loosened it up quite a bit, chopping the vegetables and meat chunks smaller, varied the sauce from thicker to thinner.  Used coconut milk and omitted it, depending on the flavor I wanted to achieve.

I've added cashews, pumpkin seeds and sunflower seeds, and also sweet elements such as chopped prunes, dark and golden raisins, dried apricots, mango. . .

Ohhh, Curry!!  Today it's a nice big pot of very mild Chicken Curry. . .

1# bite size chunks of chicken thigh meat

part of a medium onion - chopped small

1T of your favorite curry seasoning

2T coconut oil

Sauté this together for about 15 minutes over medium heat in a 4 quart pot.  The chicken should start to snap a little.  Cover, turn off the heat and set aside.  In a 5-6 quart, larger diameter pot, sauté the following sliced-chopped vegetables in the first group for 15 minutes on low-med. heat:

3-4 carrots

3-4 ribs of celery

Older Garlic - beginning to 'pearl' but still SO good

½ yellow or red bell pepper

the rest of the onion - cut in chunks

2T Penzeys California Seasoned Pepper*

2T more curry powder*

2T coconut oil

1 med. zucchini 

3 med. peeled Yukon Gold potatoes

1" chunk of fresh ginger - peeled and minced

10-12 garlic cloves - peeled and sliced in quarters

½ chopped mango 'leather'

½-1 13.5oz. can coconut milk

*This particular curry powder and pepper blend are both extremely mild and sweet. Adjust these amounts according to the strength of yours, and your heat and flavor preferences.

Add the zucchini, potatoes and garlic and sauté another 5-10 minutes. When needed, add 1c water to keep everything from sticking. Cover and simmer 5 minutes, then add this back to the chicken pot. Heat and simmer another 10-15 minutes. Stir in the coconut milk - I only used half the can and froze the rest for another recipe. Check the flavors of the sauce, and make any needed additions or corrections. Serve and savor! . . . 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