Classic Oyster Stew

Listen to Patty Page singing 'Old Cape Cod'

 while you put this yummy soup together.

If you are a fan of oysters you'll love it.

It takes very little time and you'll be 

singing along with Patty.

 Pick up two 8 ounce containers of fresh shucked 

oysters from the seafood section of your supermarket. 

My Publix doesn't always carry them, 

so I check every once in a while.

 Saute the minced shallot and celery in the

 butter until very tender.

 Stir in the half & half, the salt, pepper,

 and a pinch of cayenne.

 Stir constantly. When the mixture is almost
 boiling, pour in the oysters and their liquor. 

 Stir constantly on a low simmer for
just a minute or two.

 When the oysters float to the top they are done.

The edges will curl and the stew is finished.

Add chopped fresh parsley if desired.

Remove from heat.

Add a shot of hot sauce if you want a little kick!

 Serve along with crusty warm bread. 

Add a spinach or Caesar salad and a nice glass

 of white wine and you have yourself a 

a simple Friday night supper.

Classic Oyster Stew

5 T butter

2 T minced shallots

2/3 C minced celery

3C half&half

salt, pepper, cayenne

two 8-oz containers fresh oysters

2 T chopped parsley

Melt the butter in a large skillet over 
medium heat.Cook the shallots and celery
 until very tender. Add the half&half,
 about 1/2 t salt, 1/8 t pepper and 
a pinch of cayenne. When the mixture is

almost boiling, stir in the oysters and their

liquid. Stir constantly until the oysters
float and their edges are curled. 
Add the chopped parsley and serve 
with a shake or two of hot sauce.

Serves 2 for supper.

Enjoy!

It's a nice first course for Christmas Dinner

 or a light Christmas Eve dinner with a salad and 

crusty warm French baguettes.

Links: The Charm of Home,
Between Naps On The Porch,
Stone Gable, My Romantic Home,

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French Onion Soup with Gruyere Toast

French Onion Soup with Gruyere Toast

A classic soup - superbly warming and satisfying for a wintry evening

Serves 4

Prep time:  15 minutes

Cooking time:  1 ½ hours

Ingredients

60g butter

700g medium white onions, peeled & sliced

2 tsp caster sugar

2 garlic cloves, peeled & crushed

1 tbsp flour

1.5 litres beef stock

1 bouquet garni (bay leaves, thyme & parsley)

275 ml dry white wine

2 tbsp cognac

Freshly ground salt & pepper

For the Gruyere Toast

4 slices of baguette, 2cm thick

2 garlic cloves, peeled 

225g gruyere cheese, coarsely grated

Preparation method

1.  Heat the butter in a large pan, when melted add the onions, garlic and sugar and cook over a medium heat.  Stir regularly for 20-30 minutes until the onions are really soft and well caramelized.

2.  Now add the flour, mix well and cook for a couple of minutes.  Add the wine and leave to simmer until it has reduced by half.

3.  Add the beef stock, cognac and bouquet garni, cover and leave to simmer for 30 minutes.  Remove the bouquet garni and season the soup to taste.

4.  Meanwhile preheat the oven to 150°C/Gas Mark 2.  Place the slices of bread onto a baking tray and leave them to dry out but not brown.  Remove from the oven and increase the oven temperature to 220°C/Gas Mark 7.

5.  Rub ½ a clove of garlic over each piece of bread.

6.  To serve, place a slice of bread at the bottom of an ovenproof soup bowl and ladle the soup on top, making sure the onions and soup are evening distributed.  Cover the soup with the cheese, place the bowls onto a baking tray and bake in the oven for 30 minutes until golden and bubbling.

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Roasted Pumpkin and Sage Soup

Roasted Pumpkin & Sage Soup

This is a delicious and comforting soup for an autumnal day.  The addition of the white wine completes this dish perfectly!

Serves 8

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

1 small/medium pumpkin

2 large carrots, chopped into 2-3cm pieces

2 large red onions, peeled and cut into wedges

4 garlic cloves, peeled

4 tbsp olive oil

Freshly ground salt & pepper

2 tbsp dried sage

250ml dry white wine

1.5 litres of chicken or vegetable stock

Preparation method

1.  Preheat the oven to 220°C/Gas mark 8.

2.  Cut the pumpkin into 2-3cm wedges and remove the seeds.  Place the wedges in a large roasting tray along with the carrots, onions and garlic.  

3.  Drizzle olive oil over the vegetables, season with salt and pepper and roast in the oven for 45 minutes, turn a few times.

4.  Remove the vegetables from the oven, when the pumpkin is cool enough to handle scoop out the flesh and place in a large pan with the rest of the vegetables.

5.  Place the roasting tin over a high heat, add the sage and wine.  Bring the wine to the boil and scrape any roasted vegetables from the base of the tray.  Add the stock and bring to the boil and then turn off the heat.

6.  Blend the soup until smooth - you may have to do this in batches.  Season to taste and it is ready to be reheated when needed.  Serve with crusty bread.

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Stuffed Bell Pepper Soup

 I love this time of year and soup always delivers the warmth and comfort I'm looking for.  Here is an easy soup that tastes like stuffed peppers.  The soup is stuffed with ground beef, bell peppers, onions, rice and a rich tomato beef broth.  A full meal in one bowl, great with some warm bread.

Ingredients:

1 lb ground beef

1 cup chopped onion

2  cups green or red bell pepper, chopped (I used both)

6 cups beef broth (48 oz)

1 (14.5) can tomato sauce

1 (14.5) can petite diced diced tomatoes (undrained)

2 Tablespoons packed brown sugar

1/2 cup uncooked long grain rice 

1/2 teaspoons salt

1/4 teaspoon ground black pepper

Directions:

1. In a large pot brown beef and onions over medium high heat. Drain off any fat.

2. Add the peppers to the browned meat and saute for 3 minutes.

3. Stir in the beef broth, tomato sauce, diced tomatoes with juice, brown sugar, rice, salt and pepper.   Bring to a boil.  Reduce heat to low, cover and simmer 50 minutes.  

Serves:  8-10

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Chuck Roast Chili

I found this recipe in the "Morton's The Cookbook".   I like that this recipe has tender chunks of beef instead of ground beef.  The texture and beefy flavor makes this a keeper!

This recipe calls for 4 cups of chopped onions so I love to use my onion chopper.  The onions are chopped in a snap!

 My other shortcut is chopping the 18 cloves of garlic, I use my mini food processor.

Cutting the chuck roast takes time but it's worth it.

Serves 12 (half the recipe for 6 servings)

1/4 cup vegetable oil
1 pounds yellow onions, chopped (about 4 cups)

1/3 cup minced garlic (about 18 cloves) (use mini food processor to mince garlic)

3 pounds boneless chuck roast, trimmed some of the fat and silver skin, cut into 1/4 inch dice (I get 4 lbs chuck roast) (this takes time but so worth it!  Don't worry about some fat just cut off large pieces of fat)

1/4 cup chili powder

2 tablespoons ground cumin

2 teaspoons freshly ground black pepper (I used only 1 teaspoon)

Four 14 1/2 ounce cans diced tomatoes with juice (I used petite diced)

Four 16 ounce cans spicy chili beans (I only use 3 cans)(also, if you don't want it too spicy just get mild chili beans)

2 cups water

Two 8 ounce cans tomato sauce

2 tablespoons beef base (bases are available in supermarkets in the soup isle)

2 bay leaves 

Salt (I didn't use any salt)
Garnish:
shredded cheese
chopped onion
jalapeno peppers
sour Cream

1.  In a large stockpot, heat the oil over medium low heat.  Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.
2.  Add the beef, raise the heat to medium high, and stir for about 5 minutes as it begins to lose its pink color.  Add the chili powder, cumin and pepper and cook for 1 to 2 minutes to let the flavors develop.
3.  Add the tomatoes and their juice, beans and their juice, water, tomato sauce, and beef base.  Stir to mix well and then add the bay leaves.  Stir gently.
4.  Reduce the heat to low and let the chili simmer gently for about 2-3 hours, or until the meat is tender.  Stir frequently so the the chili does not stick to the bottom of the pot.  Adjust the heat up or down to maintain a slow simmer.
5.  Thin the chili with water, if necessary, and add salt to taste (I don't use any salt).   Remove the bay leaves and serve.  Serve with shredded cheese, chopped onion, jalapeno peppers and sour cream.
6.  The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.  Reheat it gently, stirring frequently.

 With the leftovers we added some extra cheese on top and had chili nachos (sour cream and guacamole on the side).  Lets just say, not one spoonful went to waste, it's that good.

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Fiesta Chowder

I love Fall!  The cooler weather makes me want to spend time in my kitchen and what better to make than my favorite soup.   All the Mexican flavors I love in a bowl.  The recipe comes from the "Southern Living,  Our Readers Top Rated Recipes" cookbook.  The list of ingredients is long, but it comes together very quickly.

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chiles
3 cups water  (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

In a large Dutch oven sauté onion 5 minutes until soft, add garlic and sauté 1 minute more.  Add chicken and cook, stirring often, 4 minutes or until browned. Stir in flour and fajita seasoning and cook 2 minutes.  Add corn, beans, tomatoes, chiles, broth, rice, and black olives.

Bring mixture to a boil; then reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice.  Use chicken broth or water if chowder becomes too thick.   Serves 8

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Quick Tomato Soup

You can have quick homemade tomato soup 

for lunch in 15 minutes.

 This recipe uses a 28-oz. can of crushed tomatoes.

 Serve topped with shredded Parmesan cheese.

Make yourself a grilled cheese sandwich and enjoy!

Quick Tomato Soup

1 T olive oil

2 cloves garlic, minced

1-28 oz. can crushed tomatoes

1 C chicken broth

1 T lemon juice

1/2 t salt

1/2 t sugar

1/4 t pepper

2 T chopped fresh basil 

       or parsley

2 T butter

(optional 1/2 C cream for creamy tomato soup)

shredded Parmesan cheese for topping

Heat oil in medium saucepan and stir in the garlic. 

Heat until fragrant, about 30 seconds.

Add the remaining 6 ingredients.
Simmer for 10 minutes. 

Stir in the butter and basil until melted. 

Add the optional cream if you want a creamy soup. 

Heat thoroughly. 

Serve sprinkled with Parmesan cheese.

Links: Designs By Gollum

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Fiesta Chowder

I haven't post a new recipe because I haven't made anything worth posting.  I made a chili that was way too hot, a fish dish that was just bland tasting and homemade pizza that only my husband would love (because he'll eat anything).  So, I'm going to re post this recipe because it's worth posting again.  After all, it's cold here in Wisconsin and you can never have enough soup recipes.  I really love this soup!  All the Mexican flavors I love in a bowl.  The recipe comes from the "Southern Living,  Our Readers Top Rated Recipes" cookbook.  The list of ingredients is long, but it comes together very quickly.

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chilies
3 cups water  (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

Directions:
In a large Dutch oven sauté onion 5 minutes until soft, add garlic and sauté 1 minute more.  Add chicken and cook, stirring often, 4 minutes or until browned. Stir in flour and fajita seasoning and cook 2 minutes.  Add corn, beans, tomatoes, chiles, broth, rice, and black olives.

Bring mixture to a boil; then reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice.  Use chicken broth or water if chowder becomes too thick.   Serves 8

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Walkabout Soup

This is a creamy onion soup that's like the

Walkabout soup served at the Outback.
Perfect soup for a winter day.

It's very easy to prepare. You'll need:

beef bouillon cubes, onions, flour, salt, pepper, 

cream, and shredded cheese. 

It's been in my recipe basket for over 15 years.

 If you can boil water

and slice an onion, you can make this soup.

Bring 8 cups of water and 8 bouillon cubes to a boil.

 Add the onions salt and pepper.
Simmer covered for 1 hour.

 Then gradually whisk in the flour.

The lumps will dissolve with an additional
 30 minutes of cooking.

Whisk until smooth.

Add the cream.

 Whisk to blend

 Stir in the cheese.

Let simmer another 5-10 minutes.

Serve!

My grandchildren loved this soup.
 Just remember to call it

Walkabout Soup and don't mention the onions.

Walkabout Soup

8 C water

8 beef bouillon cubes

3 onions, cut in half and thinly sliced

1 t salt

1 t pepper

3/4 C flour

1 C heavy cream

1 C shredded cheddar cheese

Bring the water and bouillon cubes to a boil.
Stir until dissolved. Add onions, salt and pepper. 

Cover and simmer for 1 hour. 

While stirring, slowly whisk in the flour.
Simmer covered for another 30 minutes,
whisking occasionally. Lumps will dissolve after
 additional  cooking Stir in the cream  then add
the cheese. Simmer another 5-10 minutes. 

Serve with a little cheese sprinkled on top, if desired.

8 servings/200calories

Enjoy!

Links: Between Naps On The Porch,
Designs By Gollum

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Slow-Cooked Vegetable Soup

Slow-Cooked Vegetable Soup

A perfect winter warmer that is 100% fat free!  Slow-cooking the root vegetables make the flavours all the more intense.

Serves 6

Prep time:  10 minutes

Cooking time: 3 hours

Ingredients

225g/8oz carrots, peeled & cut into 5cm/2in lengths

225g/8oz celeriac, peeled & cut into 5cm/2in lengths

225g/8oz leeks, washed & cut into 5cm/2in lengths

225g/8oz swede, peeled & cut into 5cm/2in lengths

1 onion. peeled & chopped

1.5 litres/2 ½ pints vegetable stock

2 bay leaves

Freshly ground salt & pepper

To serve

Fat-free Greek yogurt

Fresh chives, chopped

Crusty bread (if not sticking to 100% fat-free)

Method

1.  Pre-heat oven to 140°C/275°F/Gas mark 1.

2.  Place all the vegetables and bay leaves into a large oven-proof lidded casserole dish and pour over the stock.  Season, cover and place in the oven to slow cook for 3 hours.

3.  Remove the bay leaves and blend the soup to a puree.  Serve with a teaspoon of Greek yogurt and a sprinkling of chives, enjoy!

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