Greek White Bean Soup- Fasolada

I loved this soup- and so did my husband and son. I made it three times in three weeks, I think. It's vegan if made with veggie broth- which I did.  (But the feta garnish makes it non-vegan, obviously.) You could also use chicken stock. I used small white beans for this (navy beans, I think), but I think white cannelini beans would be better for this. I bought some so I have them on hand for next time. I made this No-Knead Bread with it; you do most of the work the night before. The two recipes go very well together. 

Greek White Bean Soup- Fasolada

adapted from By the Forkful

1 white onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery sticks, diced
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
600g white beans (2 cans, drained a bit)
400g (1 can) chopped/diced tomatoes
1 litre (4 cups) vegetable stock
2 bay leaves
Salt and pepper to taste
Feta to top (½ cup/125g)

Lemon juice, optional
Parsley, to garnish

Extra virgin olive oil, optional 

1. Heat the oil in a large pan, and add the onion and garlic. Saute for 4-5 minutes until the onions have softened and then add in the diced carrot and celery and cook for another couple of minutes. Add the dried oregano, salt, and pepper, then stir in the tomato paste and cook it down for a minute or two until the sauce begins to turn fragrant. Add the tomatoes and the white beans, followed by the vegetable stock.  Add the bay leaves and then let the soup simmer for 20 minutes. (I put the lid on here.) 

2. For a thicker consistency, remove 2-3 ladles of the soup and blend it, then add it back into the soup for a creamier sauce. Taste and adjust the salt and pepper as needed. (I've never done this, but it would be good.) Top the soup with crumbled feta, diced parsley, optional lemon juice, and a drizzle of extra virgin olive oil.

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Slow Cooker Chicken Corn Chowder

This was a delicious and easy to prepare chicken corn chowder recipe. I prepped this the night before, but kept the potoates in an airtight container soaking in cold water. In the morning, I drained the potates in a strainer and just added them to the top, then plugged the crockpot in. I also just used whole, frozen chicken tender pieces and shredded them after cooking. This way I could make this on a work morning.

Slow Cooker Chicken Corn Chowder

adpated from An Edible Mosaic

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken tenders, breasts, or thighs
2 teaspoons salt
1/2 teaspoon black pepper
8 large cloves garlic crushed
1 tablespoon minced fresh thyme
1 large yellow onion chopped
1 large red bell pepper chopped
3 large stalks celery sliced
20 ounces frozen sweet corn, no need to thaw
1 1/2 pounds yellow potatoes scrubbed and cut into 1-inch cubes
1 bay leaf
4 cups chicken stock or chicken broth
1 cup heavy whipping cream
3 tablespoons cornstarch
real bacon bits, for garnish

1. Drizzle the oil across the bottom of a slow cooker. Spread out the chicken in an even layer across the bottom. Sprinkle on the salt, black pepper, garlic, and thyme. Add the following in even layers: onion, bell pepper, celery, corn, and finally the potatoes. Add the bay leaf. Pour in the chicken broth. (Don’t stir.) Cook until the chicken is fully cooked and the vegetables are tender, on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. At the end of the cooking time, shred the chicken with two forks. 

2. Mix together the cream and cornstarch in a small bowl. If you’re cooking on LOW, stir in the cream/cornstarch mixture during the last 30 minutes of cooking. If you’re cooking on HIGH, stir in the cream/cornstarch mixture during the last 15 minutes of cooking.

3. If you want the soup even thicker, you can puree 2 cups of it in a blender and stir it back in, or simply use a potato masher to partially mash the soup when it’s done cooking. (Note that this soup will thicken more as it cools.) Serve garnished with bacon.

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Butternut Squash Chowder

This butternut squash chowder was SO GOOD! I loved it!! You can use butternut squash or pumpkin in this. The sweet squash flavor is delicious with the savory Italian sausage. Here, I can buy pre-cut chunks of butternut squash. They're kind of big, so I have to cut them in half or smaller. But it's SO much easier than peeling and cutting a huge butternut squash. 

Butternut Squash Chowder 

adapted from Closet Cooking

1 tablespoon olive oil
1 pound bulk italian sausage
1 tablespoon butter
1 onion, diced
4 cloves garlic, chopped (or 1 teaspoon garlic powder)
1 tablespoon fresh sage, chopped (can use 1/2 teaspoon dried)
1 teaspoon red pepper flakes (optional)
1/4 cup flour 
4 cups chicken broth
4 cups butternut squashed or pumpkin, cut into 1 inch cubes
1/2 cup heavy cream (or 1/2 cup sour cream)
1 cup cheddar cheese, shredded
2 cups corn (fresh or frozen)
salt and pepper to taste

fresh sage for garnish, optional

1. Heat the oil in a large saucepan over medium-high heat, add the sausage and cook, breaking it apart as it cooks. Push sausage to one side of the pan. Add the butter, let it melt. Add the onion to the butter and cook until tender, about 5 minutes. Add the garlic, sage, red pepper flakes, flour, mix well and cook until fragrant, about a minute. Add the broth, and butternut squash, bring to a boil, reduce the heat and simmer until the squash is tender, about 20 minutes. Keep a lid of the pot, and stir the bottom occasionally so the flour mixture doesn't stick.

2. Turn off the heat, mix in the heavy cream and cheddar cheese and let it melt into the sauce. Mix in the corn. Season with salt and pepper to taste and enjoy! If you have fresh sage, you can garnish the soup with it. 

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Pumpkin and White Bean Chicken Chili

I really enjoyed this chili, and it was easy to make in the slow cooker. I love savory pumpkin dishes, beans, and soups, so this was perfect. I also love using my slow cooker. I put this together in the insert of the crockpot the night before and stuck it in the fridge. In the morning before work, I pulled out the insert with the ingredients inside, put it into the metal part of my crockpot, plugged it in and turned it on to "Low". It was perfect that evening. 

Pumpkin and White Bean Chicken Chili

adapted from Closet Cooking

1 onion, diced
4 cloves garlic, chopped
2-4 chipotle peppers in adobo, chopped (or 1-2 tablespoons chipotle chili powder) (I used chipotle paste I bought on Amazon)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1/4 teaspoon ground cinnamon (optional)
4 cups chicken broth
2 cups pumpkin puree (or 1 15 ounce can)
2 (15 ounce) cans white beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 pound boneless and skinless chicken breasts (or thighs)
1 teaspoon oregano
4 ounces cream cheese, warmed
1 tablespoon lime juice (optional)
salt and black pepper
1/4 cup fresh cilantro, chopped, plus more for serving (I didn't have this so I used fresh sage- lol)

1. Place all ingredients into the crockpot except cream cheese, lime juice, salt, pepper, and optional cilantro. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Shred chicken in crockpot using two forks. Add cream cheese and let it melt. (May need to use a whisk, and you may have a few lumps remaining- it's ok.) Add lime juice, and add salt and pepper to taste. Serve with fresh cilantro, optional. 

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Instant Pot Creamy Chicken Enchilada Soup

I loved this soup! This is the first recipe I ever made in my Instant Pot.... that I bought almost 10 years ago. Lol! I've been scared of it. My husband has used it from time to time, but I didn't take the plunge until a friend gave me this recipe and super-simple instructions that made me feel more confident in making it. It was super helpful and I made this soup twice recently! It makes a LOT, so the 2nd time I made it, I reduced the broth down to 2 cups. It still made a lot and was a little thicker this way, which I also liked. Go ahead and use 4 cups if you want more soup. 

Instant Pot Creamy Chicken Enchilada Soup  

adapted from Six Sister's Stuff

3 boneless chicken breasts, skinless
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce
1 onion, diced
1 red, yellow, or orange bell pepper, diced
15 ounce can black beans, rinsed and drained
15 ounce can corn, do not drain
19 ounces red enchilada sauce
4 cups chicken broth (use 2 cups for a thicker soup)
salt and pepper, to taste
½ cup heavy cream
½ cup sour cream
sharp cheddar cheese, shredded, for garnish

cilantro, for garnish

tortilla chips, for garnish

1.  Put everything in the pot except the heavy cream, sour cream, and garnishes. Put the lid on. Move the vent knob on top to “seal”. Press the “manual” button and reduce (the 30-minute time that will show on the front) to 20 minutes. 

2.  After 20 minutes is up on the Instant Pot, move the knob on top to “vent” and let all of the steam out. Shred chicken in the pot using 2 forks. Stir in heavy cream and sour cream.

3. Serve with the garnishes and enjoy. :) 

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Three Sisters Bison Stew

I loved this stew featuring corn (hominy), beans, and squash. It's inspired by Native American cuisine, using the "Three Sisters", or beans, corn and squash, often planted together. According to Food and Wine, where I found this recipe, "The three sisters signifies corn, beans, and squash that are planted together in a method called companion planting. Originating in North America 3,000 years ago, these three vegetables support the growth of each other by providing nutrients for each to thrive." 

For this recipe, I used canned black beans, bison stew meat (I can get that frozen here), and a mixture of canned hominy and frozen corn. You roast butternut squash and it is later pureed to form part of the broth of the soup. I bought pre-cut squash to make this recipe easier. I loved all the flavors of this stew.

Make sure you read through the recipe before starting; it is a little time-consuming because of simmer time, and it helps to be aware before starting this recipe. 

Three Sisters Bison Stew 

adapted from Food and Wine

1 pound butternut or kabocha squash
2 teaspoons kosher salt, divided, plus more to taste
1 pound bison ribeye or bison stew meat, cut into 1-inch stew cubes
4 tablespoons cooking oil, divided (I used olive)
2 medium yellow onions, cut into 1/4-inch slices (about 3 cups)
1 tablespoon minced garlic
Water, as needed
8 cups bison or beef stock, divided
2 (15.5-ounce) cans hominy, drained and rinsed (about 3 cups) (can sub in some frozen corn)
2 (15.25-ounce) cans black beans, drained and rinsed

1.  Preheat oven to 400°F. Cut squash in half lengthwise, and remove the seeds; place squash, cut side up, on an aluminum foil-lined rimmed baking sheet. Sprinkle with 1/2 teaspoon of the salt. Roast in preheated oven until tender, 40 to 50 minutes. (I roasted pre-cut squash cubes for about half the time.)

2.  Meanwhile, sprinkle bison with 1 teaspoon of the salt. Heat 2 tablespoons oil in a large heavy-bottomed pot. Add bison, and cook until browned on all sides, about 6 minutes total, adjusting heat as needed to prevent overbrowning. Remove bison, reserving drippings in pot; add the other 2 tablespoons oil, onions, and garlic, scraping bottom of pot to dissolve any browned bits. Cook onion mixture over medium-high, stirring frequently, until very softened and caramelized, about 20 minutes. (Add water, 2 to 4 tablespoons at a time, as needed, to deglaze and prevent browned bits from burning.)

3.  Scoop roasted squash flesh into a blender, and discard skins (if any); add onion mixture and 4 cups of the stock. Process until smooth, about 30 seconds to 1 minute.

4.  Return squash mixture to pot; add bison, remaining 4 cups stock, and remaining 1/2 teaspoon salt. Bring to a simmer over medium, about 5 minutes. Reduce heat to medium-low; partially cover, and simmer, stirring occasionally, until bison is fork-tender, about 1 hour, 20 minutes to 1 hour, 40 minutes. Add additional water, 1/2 to 1 cup at a time, if needed, to keep bison submerged; adjust heat as needed to maintain a simmer.

5.  Stir hominy (and corn, if using) and black beans into pot; cook, uncovered and stirring occasionally, until heated through, 5 to 8 minutes, adjusting consistency with water as needed and seasoning to taste with salt, if desired.

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Leftover Turkey Soup

I love this recipe from Mel's Kitchen Cafe. I actually made it back in November to use up our Thanksgiving turkey. It would be great use of leftover Christmas turkey as well. If you want to make this and don't have leftover turkey, you could use leftover chicken or meat from a rotisserie chicken. 

Leftover Turkey Soup

adapted from Mel's Kitchen Cafe

1 tablespoon butter
1 tablespoon olive oil
½ cup chopped carrots
½ cup chopped celery
½ cup finely chopped onion
¼ teaspoon dried thyme or 1 teaspoon fresh, chopped
¼ teaspoon crushed dried rosemary or 1 teaspoon fresh, chopped
6 cups low-sodium chicken or turkey broth/stock
½ to ¾ cup brown rice or brown rice blend 
2 teaspoons salt, like kosher salt
Pinch of black pepper
1 cup half and half
⅓ cup all-purpose flour
3 to 4 cups cooked, chopped leftover turkey (or chicken)

1.  In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.

2.  Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.

3.  Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.

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Creamy Chicken and Corn Chowder

My husband and I loved this chowder. I've made it twice recently. It comes together quickly using meat from a rotisserie chicken. When I've made this, I buy a rotisserie on the weekend, enlist my husband to get the meat off, and freeze 3 cups of it so I can make this soup in the coming week. It makes it easy to get this on the table on a weekday. This chowder is wonderful with these quick Garlic Cheese Biscuits. 

Creamy Chicken and Corn Chowder

adapted from Cooking Classy

3 cups cooked shredded chicken (from a rotisserie chicken)
1/4 cup butter
1 large red bell pepper, chopped (about 1 1/2 cups)
1 medium yellow onion, chopped (about 1 1/4 cups)
4 cloves garlic, minced (can use 1 tsp. of garlic powder if desired)
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium (22 oz) potatoes, peeled and chopped slightly less than 1/2-inch thick (I used yellow)
2 bay leaves
Salt and black pepper, to taste
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half

real bacon bits OR cooked bacon, for topping
Chopped green onions and shredded cheddar cheese (optional)

1. In a large pot, melt butter over medium heat. Add red bell pepper and onions; saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a simmer stirring frequently, then reduce heat to low and simmer, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally. 

2. Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally. Serve warm topped with cooked bacon and optional green onions and cheese.

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Creamy Sausage and Tomato Noodle Soup

Our family loves this soup from Mel's Kitchen Cafe. I've made it twice recently. The first time, it was a bit too salty, so I made some changes, which I'll reflect below. (One reason was because I subbed in Italian sausage for the ground beef, so I compensated by adding some water in place of the broth.) I love the flavor and texture of this soup, and it's great for winter. Note: Mel mentions she runs the can of crushed tomatoes through a blender to smooth them out, and I did this too. If I had access to a larger can of just tomato sauce, I'd use that, but I can't find it here.

Creamy Sausage and Tomato Noodle Soup

adapted from Mel's Kitcen Cafe 

1 pound bulk Italian sausage
½ cup finely chopped onion
Salt and pepper (to taste...sausage makes this salty)
1 ½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
Pinch of dried thyme
4 cups low-sodium chicken broth or stock 

2 cups water
1 (28-ounce) can crushed tomatoes (can blend for a smoother soup, or use tomato sauce)
1 (15-ounce) can tomato sauce
1 teaspoon brown sugar, optional 
8 ounces cream cheese, light or regular, softened to room temperature
2 cups (8 ounces, 250 grams) short tube pasta, like ditalini 
Freshly grated Parmesan, for serving

1.  Heat a large pot over medium heat and add the sausage, onion, and a pinch of pepper (add salt later, if needed). Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease, if any.

2.  Add the basil, oregano, garlic powder, thyme, broth, water, crushed tomatoes and tomato sauce. Stir well. Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.

3.  Add the softened cream cheese to a bowl (bigger than you think you need!) and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of meat – doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined. I had to really whisk here. 

4.  Add the cream cheese mixture back into the soup and stir until evenly combined. Taste here, and if you need extra salt, add some. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes). Serve with freshly grated Parmesan cheese.

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Hungarian Mushroom Soup

I've wanted to make this soup for a long time- anytime we're in Eastern Europe, my son orders mushroom soup at restaurants, and it's always so good. I grew up not liking mushrooms and didn't really appreciate them until lately. However, my son has loved mushrooms since he was a toddler. His love for them has helped me to enjoy them more as well. This soup was very good- rich and savory; it had a strong beef stroganoff vibe, even though this soup is beef-free. We enjoyed this with my fave overnight Focaccia Bread. 

Hungarian Mushroom Soup

adapted from The Kitchn

3/4 cup sour cream, plus more for serving
1/2 medium lemon
1 medium yellow onion, diced
1 pound white button or cremini mushrooms, or a combination, cleaned and thinly sliced
4 cloves garlic, chopped
1/2 medium bunch fresh dill, chopped (or one tsp. dried)
1/2 bunch fresh thyme leaves, chopped (or one tsp. dried)
2 teaspoons Hungarian sweet or hot paprika (regular paprika is fine if that's what you have)
4 tablespoons (1/2 stick) butter
1 teaspoon kosher salt
1/2 cup dry white wine or chicken or veggie broth
3 cups low-sodium chicken or vegetable broth
2 tablespoons Worcestershire sauce
1 cup whole milk
2 tablespoons all-purpose flour

1.  Place 3/4 cup sour cream in a small bowl. Juice 1/2 medium lemon (about 1 tablespoon) into the bowl of sour cream. Let sit on the counter until room temperature.

2.  Melt 4 tablespoons butter in a Dutch oven over medium heat. Add the onions, mushrooms, and 1 teaspoon kosher salt. Cook until the onions are translucent, and the mushrooms are soft and have released most of their liquid, 12 to 14 minutes.

3.  Add the herbs, stir to combine, and cook until fragrant, about 1 minutes. Add 1/2 cup white wine/broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine/broth is mostly evaporated, 1 to 2 minutes.

4.  Add 3 cups low-sodium chicken or vegetable broth and 2 tablespoons Worcestershire sauce and stir to combine. Transfer about 1/4 cup of the liquid in the pot into the sour cream mixture and whisk to combine and set aside.

5.  Bring the soup to a simmer. Meanwhile, measure out 1 cup whole milk in a 2-cup liquid measuring cup, add 2 tablespoons all-purpose flour, and whisk until smooth.

6.  Whisk the milk mixture into the soup and cook until the soup thickens enough to coat the back of a spoon, about 10 minutes. Remove the pot from the heat. Add the sour cream mixture and whisk to combine. Garnish with fresh dill fronds and a dollop of sour cream.

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Corn & Sausage Chowder

I loved this flavorful corn & sausage chowder.  It was pretty easy to make too.  I reduced the recipe a bit, and it was still huge... we had leftovers for a few days.  I'll re-write the recipe the way I did it, below.  

Corn & Sausage Chowder

adapted from Carlsbad Cravings

1 tablespoon olive oil
1 lb. hot bulk Italian sausage (if using links, remove casings)
1 medium yellow onion chopped
1 cup chopped carrots
2 1/2 cups Yukon gold potatoes peeled and diced into 1/4-1/2” cubes
2-3 cloves garlic minced
red pepper flakes to taste, optional
1/3 cup all-purpose flour
2 14.75 oz. cans cream style corn
2 cups corn fresh or frozen (not thawed) 
2 teaspoons chicken bouillon
1 teaspoon dried parsley
1/2 tsp EACH dried oregano, dried thyme, salt
1/4 teaspoon pepper1

1 bay leaves
4 cups low sodium chicken broth
1 cup half and half, light cream, or heavy cream

1.  Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onion, and carrots and cook until sausage is cooked through and onions are tender.  Add potatoes, garlic, red pepper (if using) and sauté 30 seconds.

2.  Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).

3.  Stir in creamed corn, corn, chicken bouillon, bay leaves and all seasonings. Whisk in chicken broth.
Cover and bring to a boil.  Uncover and reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender, stirring occasionally so the bottom doesn’t burn.

4.  Stir in half and half/cream and heat through. Discard bay leaves. Taste and season salt/pepper to taste if desired.

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Moqueca de Camarão (Brazilian Coconut Shrimp Stew)

I loved this dish. It was more like a thick curry, delicious with the flavors of the veggies, shrimp, and coconut milk.  It was pretty easy to prepare as well, and healthy! This is a recipe from Cooking with Lucas; the chef I've done quite a few cooking classes with.  During the lockdown, he did nightly cooking shows from his apartment, and later, his boat in Venice.  This video on Youtube is the whole class, if you're interested.  My daughter and I watched and followed along with him live.  It was fun.  During the lockdown, I also made his Chicken & Leeks, plus Focaccia Bread.

Moqueca de Camarão (Coconut Shrimp Stew)
Adapted from Cooking with Lucas

1 tbsp coconut or palm oil
4 cloves of garlic (sliced)
1 tbsp chopped ginger or ginger paste
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 regular can coconut milk
2 tbsp tomato paste
1 kg/ 2.2lbs cleaned, deveined shrimp (I only had one pound- it was fine)
Fresh Cilantro leaves
Dried chili peppers, optional

Cayenne, Paprika, chili powder OR Aleppo chili powder (choose what you want, or something different)
Two limes

1.  In a big pot, fry the ginger, garlic and onions with the coconut oil. After they are getting a bit brown add the peppers and tomatoes. Stir a little bit and let cook with the pot closed in medium/low heat for 5 minutes. Add the coconut milk and tomato paste and let cook for another 10 minutes with the pot closed. Don't stir too much. After the 10 minutes add the chopped cilantro leaves, the spices and the shrimp. Close the pan again and let cook for 5-10 minutes on medium heat. Open the pot and squeeze in the lime. Serve with rice and fried cassava or fried potatoes. Top with more cilantro, if desired.

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Lobster Bisque

I've always wanted to make Lobster Bisque. In the last year, I've started a new job and haven't had very much time for cooking, but things have slowed down in my area because of Coronavirus.  The kids aren't going to school right now and I'm not working at the moment.  So.... more time for cooking!!  Especially longer cooking projects.  Yay!! Lol.

This was delicious.  Yes, it's time-consuming.  But worth it to try recipe like this every once in a while.  For tons of info and tips go to the original post on Carlsbad Cravings.  We just had a little bit leftover, and the leftovers were delicious as well.  https://www.youtube.com/watch?v=A2KCGQhVRTE

Lobster Bisque
adapted from Carlsbad Cravings

12-16 oz. lobster tails, freshly thawed
4 tablespoons butter
1 tablespoon olive oil
1 onion diced (dice onion, carrot and celery together in food processor)
2 carrot diced
3 celery stalks diced
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3-4 garlic cloves minced
1 tsp EACH dried parsley, dried tarragon
1/2 tsp tsp EACH dried thyme, paprika
2 1/2 cups clam juice (2 8 oz. bottles)
1 1/2 cups low sodium chicken broth
2 bay leaves
1 tablespoon cornstarch
3 cups half and half

1.  Par-Boil lobster tails: Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I’m waiting for the water to boil, chop the veggies in the food processor-they'll be pureed later). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about 2-4 minutes, depending on size. We don’t want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.

2.  Remove meat: Place the lobsters belly sided up on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from top to bottom. Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches).

3.  Make lobster stock: Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally (it will be thick).

4.  Strain stock: Add soup contents to a colander (not a fine mesh sieve) over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells. (This part was a bit difficult- make sure to cut the shells big enough to so you can just pick them all out, if needed- you'll blend the veggies and soups later anyway.)

5.  Blend soup: Add strained contents to a high-powered blender along with half and half and cornstarch. Blend until smooth using the soup setting. (We have a Vitamix and it doesn't have a soup setting- just blend on high and cover the lid with a kitchen towel, in case of any leakage.) 

6.  Thicken soup: Add soup back to the stockpot.  Bring to a simmer until it reaches desired consistency. For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste.  At this point you can refrigerate or continue if ready to serve.

7.  Heat lobster in butter: When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to 2 minutes.  Stir lobster meat into soup. Serve immediately. (Avoid serving in shallow bowls, as this soup seems to cool off quickly.  Serving in deeper bowls will keep it warmer for longer.) 

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Three-Bean Vegan Chili (Re-post)

I love this chili.  I first made it over 10 years ago and I made up the recipe back then.  I used to buy these boxes (not cans, lol) of Stagg's veggie chili.  I looked at the ingredients and made my own one time and kept doing it because I liked it so much.  It's a mix of beans, canned tomato products, and fresh veggies like bell peppers, carrots, and onions.  It cooks low and slow (lol) all day in the crockpot.  This is vegan if you don't use any of the optional dairy toppings.  Or, use vegan topping options.

I served this at a Halloween party this year and one of the guests was vegan.  It got her stamp of approval and non-vegan guests also loved this chili; they "couldn't even tell it was vegan".  Lol.  I also had this chicken chili  at the party and a lot of guests chose this vegan recipe, although that chicken one is also really, really good.  

This makes a lot; we eat it as chili the first day and as a topping for frito pies the next day.  I love frito pies!

Three-Bean Vegan Chili
from my original recipe here

3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 green or yellow bell pepper, chopped
1 red bell pepper, chopped
2 (14.5 oz.) can whole petite diced tomatoes, with liquid
1 8 oz. can no-salt-added tomato sauce
1-3 canned chipotles in adobo, chopped, optional
1 teaspoon adobo sauce from canned chipotles, optional (I use chipotle paste from a squeeze tube now)
1 (15 oz.) can black beans, undrained
1 (15 oz.) can red or white kidney beans, undrained
1 (15 oz.) can pinto beans, undrained
1-2 cups frozen corn
1 tablespoon cumin
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon garlic powder
2 tablespoons chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder

salt, to taste (I don't add any, on account of the canned products that contain salt)

Optional Garnishes:
shredded sharp Cheddar
plain greek yogurt or sour cream
chopped cilantro
tortilla chips

1. Put all ingredients (except garnishes) into a large crockpot; stir together. Cook on low about 5-8 hours, or until carrots are tender. Taste and add salt, if needed.  

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Sausage, Gnocchi & Spinach Soup

I loved this soup.  I made this forever ago- just now getting around to putting in on here.  I had recently made this really similar soup, using potatoes instead of gnocchi.  Right after that, my co-worker brought this gnocchi soup to work, and then a few weeks later, to a work meeting.  It tastes the same as my potato version but I love the gnocchi in there in place of the potatoes.  Plus opening a package of gnocchi is easier than cutting up potatoes.  Lol. 

Sausage, Gnocchi & Spinach Soup
adapted from my co-worker and here

16 ounces Italian sausages (I used hot ones) cut up/crumbled
1/2 medium onion chopped
2 cloves garlic minced
1 teaspoon Dijon mustard
1 dash Italian seasoning
4 cups chicken broth
1 pound potato gnocchi
3 cups packed fresh spinach, chopped into bite-size pieces
1 cup heavy/whipping cream
Salt & pepper to taste

1.  Sauté the sausage over medium-high heat for 5 minutes, stirring occasionally, until the sausage is browned on all sides. It probably won't be necessary to add oil.  If there is a lot of grease in the pan, drain.  Add the onion to the pot and continue to cook for another 4-5 minutes.  Stir in the garlic, Dijon mustard, and Italian seasoning, and cook for 30 seconds.

2.  Add the chicken broth and gnocchi to the pot. Increase the heat to high and bring the soup to a simmer. Lightly simmer for about 5 minutes. 

3.  Add the kale and cream and let the soup heat through.  Season with salt & pepper if needed.  Serve. 

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Slow Cooker Beef & Barley Soup

This was a super easy but flavorful soup.  I even took some shortcuts and it was still great.  I didn't brown the meat on the stove first; I simply dumped that and everything into the crockpot and turned it on.  I think there's no need for searing first, but try it if you want to.  You can also make this on the stove. 

Beef Barley Soup

adapted from The Food Charlton

Serves 8 

2 pounds beef stew meat
salt and pepper
7-8 cups water
3 mounded tablespoons good quality beef base
3 stalks celery (about 2 cups), chopped
1-2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and cubed, about 2 cups
3-4 large carrots, peeled and sliced, about 2 cups
1 cup quick barley*

1.  Add the meat to a large crockpot.  Sprinkle with salt and pepper  Add the water, the beef base, celery, onions, garlic, potato, and carrot to the slow cooker and stir.  Cook about 8 hours.  Add the barley and cook for 20-30 minutes or so, until it is tender.

*If you want to use regular barley, just cook longer- at least one hour, or until tender.  Check before serving.

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Slow Cooker Sausage & Potato Soup

This is a copycat recipe for Olive Garden's Zuppa Toscana soup.  I've never had that before, and it's been probably 12 years since I've even eaten there, but I really liked this soup.  It was simple to make and had great flavor.  I sprinkled Aleppo Pepper from Penzey's on my bowl before eating- this added a subtle spiciness.  You could use hot pepper flakes or hot paprika too.  The original recipe called for a garnish of Parm, but 1) I didn't want to open my wedge of Parm 2) It doesn't really need it; there's so much flavor without the added cheese.  But you can try it; I'm sure it would be wonderful. 

Slow Cooker Sausage & Potato Soup
adapted from Homemade Hoopla

1 lb ground hot Italian sausage
1 tbsp garlic minced
1 yellow onion, chopped
3-4 russet potato diced (I used 3, I thought 4 would be too much)
1 pinch salt, to taste (I omitted...sausage is salty)
1/2 tsp black pepper
4 cup low-sodium chicken broth (32 oz)

water, if needed (see recipe)
2 handfuls baby spinach or baby kale, roughly chopped
3/4 cup heavy whipping cream
1/4 cup shredded parmesan cheese (optional- for topping)

1.  In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.

2.  In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.

3.  Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add spinach or kale and heavy whipping cream, then stir to combine.  Cover crock pot and cook on HIGH for another 30 minutes.  Serve immediately with shredded parmesan cheese as garnish, optional. 

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