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Posted: Mon Jan 07, 2008 10:13 am
by waterguy
Here is my seafood chowder recipe
Seafood Chowder
1lbs haddock or cod cut into cubes.
1 lbs medium shrimp pealed
1 pkg mock crab legs
1 lbs scallops
7 Tbs butter
1 lbs sliced mushrooms
1 bunch green onions diced
¼ cup cooking sherry
1/3 cup flour
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
2 tsp salt
½ tsp pepper
¼ tsp cayenne pepper
4 cups half & half
3 cups Milk
In a large pot melt 3 Tbs butter add mushrooms and green onions cook till tender add rest of butter melt stir in flour cook for 2 min. add spices slowly milk and half & half add sea food cook till fish flakes add cheese. Salt and pepper to taste.
Any sea food you like can be added
Posted: Mon Jan 07, 2008 10:14 am
by waterguy
My french onion soup
French Onion Soup
8 or 9 large onions sliced
Olive oil
2 Bay Leaves
½ tsp thyme
3 Quarts beef stock
Salt and pepper
2 cloves Garlic minced
Put some olive oil in a large kettle add onions cook over high heat add a pinch of salt and a couple of turn of fresh black pepper. Cook till onions turn brown stirring often. Add beef stock, bay leaves, thyme and Garlic simmer for at least 45 min. Salt and pepper to taste. If you don’t have home made beef stock you can use beef soup base
Posted: Mon Jan 07, 2008 10:17 am
by waterguy
Here is a roasted veg. soup i made for one of my college inturns who didn't eat meat
Roasted Vegetable soup
4 Carrots
3 ribs of celery cut in half
2 tomatoes quartered
2 large onions peeled and quartered
1 leek cut in half
1 head of garlic the top trimmed
Olive oil
Dried thyme
2 bay leafs
8 cups water
Put all vegetables on cookie sheet drizzle with olive oil. Sprinkle with thyme and bake for 1 hour at 400 degrees transfer to a large pot cover with water add bay leafs and simmer for 1 hour. Cool and strain. Can be made ahead of time and frozen into 2 batches
Take one of the batches and put into a pot add vegetables of your choice simmer tell tender salt and pepper to taste
Dumplings
2 cups flour
1 tbls baking powder
1tps salt
2 eggs
¾ to 1-cup buttermilk
Sift all dry ingredients into bowl beat eggs and milk together and add to dry mix just until it comes together should be the quite thick spoon into boiling soup and cook for 10 min.
Posted: Mon Jan 07, 2008 11:35 am
by sailorgirl
liamsaunt wrote:sailorgirl, for a fish chowder I would use the seasonings and method in the clam chowder recipe. I don’t think cumin would be that good in a fish chowder. Here is my favorite easy fish chowder recipe:
2 tbsp. butter
2 leeks, rinsed and sliced
½ lb Yukon gold potatoes, peeled and cut into ½ inch pieces
2 cups bottle clam juice
2 tbsp. fresh thyme
½ cup cream
½ lb. haddock
Thnaks, I'll try it and let u know
Melt the butter and sauté the leeks until tender. Add potatoes, sauté one minute. Add clam juice and thyme and bring to a boil. Cover pan, reduce heat and simmer about 10 minutes. Turn heat to low and and the cream and fish. Cook over low heat until fish is just cooked through. Season with salt and pepper.
Posted: Mon Jan 07, 2008 11:46 am
by augie
There's a little seafood restaurant near where I work that serves a tomato-based mahi chowder that is excellent.
It's almost like a vegetable soup with chunks of mahi in it. Possibly some fish stock. I haven't found a recipe anywhere that resembles it very closeely, but now I'm thinking it could be a modification of a Manhattan style clam chowder.
Posted: Mon Jan 07, 2008 11:51 am
by augie
Do stews count?
Last week, when it was cold (OK - it was what passes for cold down here with us thin blooded folks) I made this lamb stew and it was great!
Only modification I made was I substituted diced new potatoes for the lentils (I added the potatoes right after the stock) since I'm the only lentil eater in our houehold.
Lamb Stew with Lentils and Rosemary
Ingredients
1 tbsp olive oil
2 lb. lamb leg or shoulder meat cut into 1 � inch cubes
3 tbsp flour
1 medium sized onion diced
2 stalks of celery diced
1 carrot peeled and diced
2 cloves of garlic minced
1 bay leaf
2 sprigs rosemary
1 tbsp tomato paste
1 cup red wine
4 to 5 cups of chicken or lamb stock
1/2 cup lentils
2 tbsp chopped parsley
Salt and pepper to taste
Directions
Heat a 3 qt. saucepan over medium high heat.
Season lamb and dredge in the flour shaking off any excess. Add oil to the hot pan and then add the cubed lamb. Sear the lamb cubes on all sides until golden brown. Remove to a plate. Add more oil to pan and sear off the remaining lamb.
Reduce heat to medium and add in the onions and celery. Cook for 5 minutes or until the vegetables begin to soften, then add in the garlic, bay leaf, sprigs of rosemary and tomato paste. Continue to cook until tomato paste starts to develop color. Return lamb to the pan and coat with sauce.
Deglaze the pan with the red wine and reduce by half. Add the stock and slowly bring to a boil. Season with a little salt and pepper, turn down and simmer for 1 hour and 15 minutes. Add the carrots and lentils and simmer another 20 to 30 minutes until lamb, lentils and vegetables are tender. Add more stock or water if too much liquid evaporates. Check seasoning again.
Garnish with the chopped parsley and serve with fresh crusty bread.
Posted: Wed Jan 09, 2008 4:53 pm
by mbw1024
sailorgirl wrote:Moroccan chicken butternut squash soup:
I use ground turkey instead of chicken.
1 lb ground turkey
1 large onion, chopped
2-3 cloves of garlic, chopped
3tbs minced ginger
1 tsp tumeric
1/2 tsp ground cumin
2 14oz cans of chicken stock
1 14 oz can of diced tomatoes
2 lbs butternut squach cubed
1 15 oz can chick peas, rinsed and drained
2 tbs lime juice
1 tsp ssalt
1/2 tsp ground red pepper
Start by sweating the onions and garlic in olive oil until tender and translucent, add ground turkey and cook through. Add ginger, tumeric and cumin, stir in thoughly. Add chicken stock, chick peas, tomatoes, squash. Bring to boil, then cover and simmer until the squah is very soft. Usually about 30 minutes.
Add pepper, salt and lime juice just before serving.
A caveat. I posted the recipe as prinited, but I always bump up the tummeric and cumin some. I add it slowly to taste. I probably use 2-3 times the cumin and tumeric it calls for.
Serve with bread or over rice it's very yummy, and low fat!! After all we have those new years resolutions to consider.
The proportions are what the recipe calls for. I tend
I'm making this now and it smells FABULOUS! Not having it until Friday though.
Posted: Wed Jan 09, 2008 5:19 pm
by sailorgirl
Can't wait to hear how you liked it.
Im making smothered pork chops tonight... a first.. we'll see
Italian Sausage Tortellini Soup
Posted: Thu Jan 10, 2008 9:22 am
by Chickadee
Can be made thicker or thinner depending on what you like. I like mine thick, like stew, so that's how this will come out. VERY simple and VERY yummy, especially on a cold day. I'm not much on measuring though, sorry.
2 cans tomato soup (condensed kind)
3 cups water
Tortellini (1 pkg "fresh" kind like DiGiorno)
1 lb. Italian Sausage (hot or mild as you like)
Sturdy veggies you like (green pepper, onion, carrot, celery, zucchini)
Garlic, 2 cloves or as much or little as you like
Oregano
Basil
Rosemary
White pepper
Sugar
Parmesan cheese and some dippin bread
Set the soup and water to boiling. Add pasta when it's ready, but not too early, you want to add the meat/veggies mixture in here to finish cooking.
Remove casing from sausage, drop into hot skillet in quarter sized chunks and saute. Add in chopped veggies, cook some more, but not all the way through. Add in your spices (but not the sugar), watch out for the white pepper as too much can overwhelm the other flavors. Add spices here instead of into the soup as they'll stick to the meat/veggies this way instead of just floating on top of your soup mixture.
Add meat/veggie mixture to your boiling soup. Cook long enough to let the meat cook through and the pasta get done. This will take longer than when you're cooking pasta normally because of all the other stuff in there. Add a healthy pinch of sugar just before you're done.
Serve in a bowl, top with parmesan, have bread handy (buttered or not, your choice) for dippin'!
Posted: Fri Jan 11, 2008 7:10 pm
by sailorgirl
Marybeth,
So???????????? How was the soup???????????
Posted: Fri Jan 11, 2008 7:21 pm
by mbw1024
sailorgirl wrote:Marybeth,
So???????????? How was the soup???????????
YUM!!!!!! Loading up some pictures now!
Question though.. what is ground red pepper? I used Cayenne - was that right?
in the pot
in my bowl. you can't see it but I had some brown rice under there. so good and very filling!
Posted: Fri Jan 11, 2008 8:08 pm
by sailorgirl
I've used both Cayeane and Chili Powder.
Glad you liked it. Thanks for the pics
Posted: Fri Jan 11, 2008 10:17 pm
by flip-flop
mbw1024 wrote:sailorgirl wrote:Marybeth,
So???????????? How was the soup???????????
YUM!!!!!! Loading up some pictures now!
Question though.. what is ground red pepper? I used Cayenne - was that right?
in the pot
I am not sure but I know ground sweet red pepper is paprika. Or at least that's what the lady on food network said!
Posted: Sat Jan 12, 2008 8:15 am
by jayseadee
Hi Sailorgirl,
How does this freeze? Don's not a soup eater, but this is definitely something that I will like. I know most soups freeze well, I'm guessing this one does too.
Posted: Sat Jan 12, 2008 8:25 am
by sailorgirl
It freezes great! Its just the two of us at home and I always put the rest up for quick dinners on busy nights.