Category: SOUPS & STEWS & CHILIS

CLASSIC CLAM CHOWDER

CLASSIC CLAM CHOWDER
2-10 ounce cans BUMBLE BEE whole baby clams
1-8 ounce bottle clam juice
1 cup white wine
3 cups chicken stock
2 tablespoons butter
2 tablespoons WONDRA flour
½ LARGE red onion, diced small
2 stalks celery, diced small
8 slices bacon, chopped small
¼ cup chopped Italian leaf Parsley
FRESH ground sea salt and black pepper, to taste
3 LARGE gold potatoes, peeled and diced
1 ½ cups half-and-half
2 green onions, sliced thin

  • In a large dutch oven, melt butter over medium high heat.
  • Cook bacon until crisp. Remove with a slotted spoon.
  • Add onions, celery and half of Parsley, sauteing until soft.
  • Add flour and blend well.
  • Strain clams, reserving juice.
  • Add clam juices, white wine and chicken stock, blending well.
  • Bring to a LOW SLOW boil. Reduce heat to medium low.
  • Add potatoes and simmer 15-20 minutes until potatoes are fork tender and soup has thickened to desired consistency.
  • Add clams.
  • Stir in half-and-half, simmering 5-10 minutes until clams are heated through.
  • Adjust seasoning to taste.
  • Garnish with reserved Parsley, green onions and bacon.

CREAMY ROASTED RED PEPPER CHICKEN SOUP

CREAMY ROASTED RED PEPPER CHICKEN SOUP
3 pounds small hot house tomatoes
1 red bell pepper
avocado oil
½ red onion
¼ cup chopped parsley
3 cups diced rotisserie chicken
3 tablespoons caramelized balsamic vinegar
FRESH ground sea salt and black pepper
½ cup half and half
1 cup chicken broth
2 tablespoons butter
Crumbled bacon for garnish

  • Halve and seed red pepper.
  • Holding pepper with tongs roast pepper halves over burner flame. Set aside to cool.
  • Small dice the red onion.
  • Small dice the red pepper.
  • Bring a large pot of water to a boil.
  • Fill a large bowl with ice water.
  • Cut an X in the bottom of each tomato.
  • Add tomatoes to boiling water and reduce heat to medium. Cook for 2 minutes or until skins break.
  • Using a slotted spoon immediately transfer tomatoes to ice water.
  • When cool enough to handle, peel the skins off and place tomatoes in a bowl.
  • In a small stock pot heat avocado oil.
  • Add onion, cooking a minute or so to soften.
  • Add red pepper and cook 2-3 minutes until soft and oil is absorbed.
  • Add parsley.
  • Using an immersion blender, cream tomatoes.
  • Add tomatoes to pan, stirring to blend well.
  • Season to taste.
  • Add vinegar and chicken broth, blending well. Cook 5-10 minutes.
  • Add half and half, stirring to blend.
  • Fold in chicken pieces.
  • Add butter, stirring until melted and blended well.

CREAM OF CARROT FENNEL SOUP

CREAM OF CARROT FENNEL SOUP
1 pound of FRESH carrots, chopped
3/4 cup chopped fennel bulb
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground thyme
3 tablespoons butter
1 large shallot, finely chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
2 tablespoons Cream of Sherry
1/2 cup heavy cream
Fennel fronds for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add carrots and fennel to steamer basket.  Steam7-8 minutes or until tender.
  • Remove carrots and fennel to cool slightly.  Save broth, adding enough water to measure 2 cups. Set aside.
  • Add the carrots and fennel to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream, cream of sherry and remaining 1 cup of broth.
  • Stir in thyme and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in carrot puree.
  • Season to taste.
  • Top with chopped fennel fronds.

ROAST TURKEY & WILD RICE SOUP

Winter seemed never ending this year!  So what did we do? We made MORE soup!  While we were on a trip to the coast I had the most amazing soup at McMeniman’s Sand Trap at their Gearhart Hotel.  So, I came home and set to recreating it.  The re-creation is so close I feel like I’m back in front of the fire enjoying their soup and a cocktail!

ROAST TURKEY & WILD RICE SOUP
1 tablespoon butter
1 small Viadalia onion, diced
2 stalks celery, diced
3 large carrots, sliced into 1/4 inch slices
3 cloves garlic, minced
1 teaspoon FRESH ground black pepper
1 teaspoon sea salt
1 tablespoon white vinegar
1 teaspoon dried thyme
1 teaspoon dried parsley
5 cups chicken broth
1 cup wild rice
2-3 cups shredded turkey or rotisserie chicken pieces

  • Melt butter in dutch oven over medium high heat.
  • Add onions, carrots, celery, salt and pepper. Saute’ 5 minutes.
  • Add garlic. Saute’ another 5 minutes.
  • Add thyme, parsley, vinegar, broth and rice.
  • Bring to a SLOW boil. Reduce heat and simmer 30 minutes.
  • Add turkey and simmer uncovered 30 minutes more until rice is tender.
  • Adjust seasonings to taste.

CREAM OF POTATO HAM SOUP

CREAM OF POTATO HAM SOUP
1 pound YUKON gold potatoes
1 cup chicken broth
1 ½ cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups small diced ham steak
Grated sharp cheddar cheese for garnish

  • Bring water and chicken broth to a boil in a dutch oven.
  • Add potatoes and cook JUST until fork tender.
  • Remove potatoes and save 2 cups of the broth. Set aside.
  • When the potatoes are cool enough to handle, dice one third of the potatoes.
  • Toss the diced potatoes with a pinch of salt and set aside.
  • Mash two-thirds of the potatoes with 1 cup of the steaming broth, whisking until smooth.**
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in Cream of Sherry and thyme.  Simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in potato puree.
  • Season to taste.
  • Add ham pieces, cooking a few minutes until ham is heated through.
  • Top with grated cheese.
  • Serve immediately.

**NOTE: DO NOT use a food processor.  Your potatoes will become gummy.

CREAM OF ASPARAGUS SOUP

CREAM OF ASPARAGUS SOUP
1 pound of asparagus
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
1/2 cup heavy cream
Parmesan cheese for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add asparagus to steamer basket.  Steam 4-5 minutes or until tender.
  • Remove asparagus and save broth, adding enough water to measure 2 cups. Set aside.
  • When the asparagus is cool enough to handle, trim off tops and halve the stalks in half.
  • Toss the tops with a pinch of salt and set aside fr garnish.
  • Add the stalks to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in coriander and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in asparagus puree.
  • Season to taste.
  • Top with asparagus tips and Parmesan.

CREAM OF TOMATO CHICKEN with RICE

CREAM OF TOMATO CHICKEN with RICE
3 cups chicken broth
2 cups tomato puree
1 tablespoon brown sugar
1/2 cup buttermilk
1 Large shallot, finally chopped
2 tablespoons FRESH chopped basil
1 teaspoon celery salt
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups rotisserie chicken pieces
1/2 cup long grain rice
Bacon Crumbles (optional)
Parmesan cheese (optional)

  • Bring broth and shallot to a SLOW boil.
  • Add tomato puree, brown sugar, rice, celery salt, garlic powder and basil.
  • Simmer 25 minutes until rice is tender.
  • Stir in buttermilk and chicken pieces until well blended.
  • Season to taste and simmer 10 minutes more.
  • Serve in a toasted bread bowl or with toasted croutons.
  • Sprinkle with Parmesan cheese and crumbled bacon if desired.

VEGGIE CHEDDAR BISQUE SOUP

While this started as a traditional Broccoli Cheddar soup, like so many other recipes it morphed into something more, Veggie Cheddar Bisque or soup – your choice.  I just love the word bisque 😀

Now to be clear the definition of soup is “a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food” while the definition of bisque is “ a cream soup of pureed vegetables“.  So, to be a true bisque you really need to puree ALL the vegetables.

VEGGIE CHEDDAR SOUP/BISQUE
2 cups chopped broccoli
1 cup chopped carrots
1 bunch green onions, minced
1 clove garlic, finely minced
2 teaspoons FRESH ground sea salt
1/2 teaspoon celery salt
1 teaspoon FRESH ground black pepper
5 cups chicken broth
1 cup heavy whipping cream
1 cup shredded cheddar cheese
1 teaspoon red pepper flakes (optional)

  • Bring broth to a boil.
  • Add sea salt, celery salt, black pepper and red pepper if using.
  • Add broccoli, carrots and onions.
  • Reduce heat to a simmer, cover and cook 30 minutes or until vegetables are tender.
  • Remove vegetables and puree with food processor if bisque is your ultimate goal.
  • Stir in whipping cream and cheese until smooth.
  • Add vegetable puree back in, blending until mixed well.
  • Simmer another 30 minutes.

HEARTY BEEF SOUP

HEARTY BEEF SOUP
1 pound chuck roast, cut into bite sized pieces
3 tablespoons Wondra flour
1/2 teaspoon paprika
2 teaspoons Italian seasoning blend (see below)
1/2 teaspoon FRESH ground black pepper
FRESH ground sea salt, to taste
1 tablespoon avocado oil
1 tablespoon butter
2 cloves garlic, minced
1 large shallot, halved, sliced and chopped
1 large celery stalk, chopped
1 carrots, chopped
2 cups beef stock
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 cup pasta

  • Heat butter and avocado oil in a skillet over a medium high heat.
  • Combine flour, salt, pepper and Italian seasoning in a ziploc bag.
  • Dredge beef pieces in flour mixture, shaking off the excess before adding to the hot oil. Sear beef on all sides.
  • Using a slotted spoon add beef to dutch oven.
  • Add celery, carrots and shallots to skillet and quickly saute before adding to the dutch oven.
  • Add beef stock, Worcestershire sauce and wine, stirring to combine.
  • Simmer on low 2 hours.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Add pasta and simmer 1 hour more.
  • Enjoy!

ITALIAN SEASONING BLEND
1 1/2 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried basil
1 1/2 tablespoon dried marjoram
1 teaspoon dried sage

  • Blend together and store in an air tight bottle.

CHEDDAR CHICKEN POT PIE

Making this recipe as individual pies you can taste the homemade pastry and rich cheddar flavored sauce in EVERY bite. You can make this as rustic or as elegant as you’d like by cutting the crust into cute little decorative shapes or leave it as a single layer. We like to invert the individual pies so the crust is on the bottom absorbing all the yummy gravy.

CHEDDAR CHICKEN POT PIE – serves 6
CRUST
1 cup soft flour
1/4 teaspoon baking soda
1/2 teaspoon FRESH ground sea salt
5 tablespoons unsalted butter, cut into small pieces
3 tablespoons cold vodka

  • 5 minutes before you begin the crust place the vodka and butter cubes in the freezer.
  • Combine flour, baking soda and salt in a mixing bowl.
  • Cut in butter until crumbly.
  • Gradually add vodka, mixing until forms a ball.
  • Cover with plastic wrap and refrigerate AT LEAST 30 minutes.

FILLING
1 1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1 can petite peas, drained WELL
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Wondra flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced rotisserie chicken
FRESH ground sea salt and black pepper, to taste

  • Bring the broth to a SLOW boil over medium high heat in a large saucepan.
  • Add vegetable and simmer 10-15 minutes until tender.
  • Whisk together the milk and Wondra flour.
  • Stir milk mixture into broth mixture and simmer 10 minutes more or until desired thickness.
  • Stir in cheese and chicken.
  • Fold in peas.
  • Season to taste.

ASSEMBLY

  • Spoon filling into baking dish(es). Set aside.
  • On a floured pastry mat roll crust 1 inch larger than baking dish.
  • Ease crust over dish, sealing the edges to the side of the dish.
  • Make several slits in the dough for steam to escape through.
  • Bake uncovered, for 40 minutes or until golden.

NOTE: DO NOT forget to cut slits in the crust to allow the steam to escape.

HORSERADISH POTATO CRUSTED BEEF STEW

Another RECIPE SCRAP recipe wins!  The horseradish and cheddar cheese combo is AWESOME! and really elevates a basic stew to the next level.

HORSERADISH POTATO CRUSTED BEEF STEW

STEW
1 1/2 pounds lean stew meat, diced small bite sized
1 cup blended red wine
1/2 cup Moscato white wine
1 tablespoon caraway seeds
FRESH ground salt and pepper, to taste
1 orange, sliced
1/3 cup Wondra
1 large Vidalia onion, quartered and sliced
4 carrots, sliced into thick chunks
2 cloves garlic, minced
8 ounces mushrooms, sliced
3/4 cup beef bone broth
2 tablespoons cornstarch

  • Place half the orange slices the bottom of a non-metallic bowl.
  • Top with beef pieces.
  • Generously season with FRESH ground salt and pepper.
  • Top with the remaining orange slices.
  • Whisk together the wines and caraway seeds.
  • Pour over beef, cover and marinade over night or at least 4 hours.

 

  • Preheat oven 325°.
  • Drain the beef WELL, discard oranges, but reserve the marinade.
  • Heat the oil over medium high heat in dutch oven.
  • Generously season the beef with FRESH ground sea salt and black pepper.
  • Dredge the beef in the Wondra.
  • Sear the beef pieces.
  • Add the onions, garlic and carrots and simmer 5 minutes or so.
  • Add mushrooms.
  • Whisk together the cornstarch with the beef stock and marinade, whisking until blended. Stir into stew.
  • Season to taste.
  • Cover and cook in oven 45 minutes.

CRUST – prepare potato crust so it is ready at the 45 minute mark
1 1/2 pounds YUKON potatoes, grated
1 tablespoon Avocado oil or 1 1/2 tablespoons melted butter
2 tablespoons creamy horseradish
2/3 cup grated SHARP cheddar cheese
FRESH ground salt and pepper, to taste

  • Blanch the grated potatoes for 5 minutes in boiling water.
  • Drain well.
  • Use a cheesecloth to squeeze any remaining liquid from the potatoes.
  • Stir in avocado oil, horseradish, cheese and season to taste.
  • Layer potatoes evenly over the stew.
  • Increase the oven temperature to 400°.
  • Cook 30 minutes more until the potato crust is crisp and golden brown.

COWBOY BEANS ala SLOW COOKER and GREEN CHILE CORN BEER BREAD

It’s cold, wet and windy up here in the Pacific Northwest as a series of winter storms have been moving through one after another.  It’s the kind of weather that wants to make you turn over, pull the covers over your head and go back to sleep – the kind of weather that makes me crave serious comfort food.  One of our favorite comfort foods for this weather is Cowboy Beans. The best thing about this recipe is that it cooks ALL day in the slow cooker and the aroma makes the house smell cozy and homey. BE SURE AND SOAK YOUR BEANS OVERNIGHT THE DAY BEFORE YOU WANT TO MAKE THIS RECIPE.

As this recipe cooks your beans will start absorbing the flavor AND the color.  They actually become more and more tasty in the days that follow.  I usually make BEER Bread with this and it’s a HUGE hit.

COWBOY BEANS serves 6
1 pound navy beans
1 small onion, chopped
1 tablespoon garlic powder
1/2 cup dark brown sugar
3/4 pound ground beef
4 slices thick bacon, chopped
1 cup water
3 cups beef broth
1 cup Sweet Baby Ray’s Original BBQ sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1/4 cup Bragg’s liquid aminos

  • Rinse your beans and drain.
  • In a large skillet brown bacon pieces over a medium heat until browned and ALMOST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling.
  • Add beef to bacon grease browning and crumbling to small pieces until cooked through. This adds are flavor! Drain well of excess grease.
  • In slow cooker whisk together the water, molasses, apple cider vinegar, liquid aminos, brown sugar and beef broth with garlic powder.
  • Stir in beans, ground beef and bacon pieces until well blended.
  • Cook covered on high 6 hours.
  • Stir in BBQ sauce,
  • Cover and cook another 2 hours or until beans are tender.

NOTE: BE SURE AND SOAK YOUR BEANS OVERNIGHT THE DAY BEFORE YOU WANT TO MAKE THIS RECIPE!

These beans make for wonderful leftovers too.  We really like them over hamburger patties like the old chili sizes from Bob’s Big Boy.

GREEN CHILE CORN BEER BREAD

3 1/2 cups self-rising flour
2 tablespoons sugar
1 teaspoon sea salt
1 small can chopped green chiles, drained WELL
1 can Green Giant white shoepeg corn, drained WELL
12 ounces Beer
1 stick butter, divided 6 + 2, melted

  • Preheat oven to 350°.
  • Whisk together flour, sugar and salt.
  • Add 6 ounces melted butter and beer.
  • Add green chiles and corn.
  • Knead together uniformly, but DO NOT OVERWORK.
  • Form into a well oiled loaf pan.
  • Pour remaining 2 ounces of butter over top.
  • Bake 50-60 minutes until cooked through.