Category: Soups / Stews

Matzo Ball Soup

I wasn’t raised in a Jewish family so wasn’t ever given the chance to experience some of the best, most flavorful, dishes that, thankfully, I was able to enjoy when I began visiting #TheRollAndRye deli in Culver City, CA with my father-in-law. Latkes, sweet noodle kugel, and matzo ball soup, if you haven’t had them made by a good Jewish cook, are treats you need to taste to appreciate!

When I married into the family I, not his Jewish daughter or granddaughter, was gifted with his Mother’s 80+ year old Jewish cookbook with his single request that I make noodle kugel for him. #DoneDeal

Fearing I couldn’t duplicate the soups he loved so well, until I came across this recipe in #Delish Magazine, I never attempted matzo ball soup. The lightness of the matzo balls makes them better than any I’ve ever tried.

SERVES 8 • TOTAL TIME 2 HR 30 MIN

FOR THE CHICKEN SOUP

  • 2 tbsp. extra-virgin olive oil
  • 1 Onion, quartered
  • 2 Carrots, cut into appx. 4” pieces
  • 4 stalks celery, cut into appx. 4″ pieces
  • 1 Turnip, quartered
  • 1 Parsnip, cut into appx. 4” pieces
  • 1 whole chicken, about 2 1/2 to 3 lb.
  • 6 Cups (48 oz) homemade chicken broth
  • 4 Sprigs fresh dill
  • 4 Sprigs fresh flat-leaf parsley
  • Kosher Salt
  • Freshly ground black pepper

FOR THE MATZO BALLS

  • 4 eggs
  • 1/2 Cup melted chicken fat (shmaltz)
  • 1/2 Cup Seltzer water
  • 1 Cup Matzo meal
  • 1 tsp. Kosher Salt
  • Freshly ground black pepper

1. Soup: In a very large pot over medium heat, heat oil. Cook onion, carrots, celery, turnip, and parsnip, stirring occasionally, until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so chicken gets slightly covered in veggies and oil. Add broth and enough water to just cover chicken. Add dill and parsley; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, 2 hours.

2. Remove chicken (shred for soup or reserve for another use). Reserve a few carrot pieces (to be sliced and added to soup later), then strain broth into a large bowl or measuring cup; season with salt and pepper. Discard remaining vegetables and herbs.

3. Matzo balls: In a medium bowl, beat eggs. Add fat and seltzer and mix well to combine. Add matzo meal, salt, and pepper and mix well, ensuring all matzo meal is incorporated into egg mixture. Refrigerate at least 30 minutes. 4. Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (for medium matzo balls) or ice cream scoop (for large matzo balls), form mixture into balls, smoothing by rolling between slightly wet hands. Drop each ball into boiling water. (They will sink initially but rise as they cook.) Cook until centers of balls are fully cooked through, 25 to 35 minutes. They’ll look dense and dark yellow in the center if they’re not done.

5. Add matzo balls to soup, or place into serving bowls and top with soup. Top with chicken (if using), reserved carrots, and dill.

TIP** Double the recipe and make a second batch of #MatzoBalls to freeze. After cooking the matzo balls, place them on a parchment-lined baking sheet and freeze. Once frozen, you can transfer to a resealable plastic bag. To prepare, drop frozen balls into boiling broth and cook until heated through.

TIP 2** Matzo balls are sponges for flavor: They soak up whatever is around them. All the more reason to make sure the stock they’re sitting in is as good as possible.

Recipe courtesy of JOANNA SALTZ – Delish Magazine, April 2022

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Instant Pot Spicy Tomato Bisque

TomatoBisque

I bought some organic tomatoes on the vine and a pint of grape tomatoes that I hadn’t finished but didn’t want to go to waste.  Tomato soup is my favorite, but the canned variety is SO full of carbs…enter the #InstantPot and, 20 minutes later, viola #LowCarbTomatoBisque!

Spicy Tomato Bisque

  • 2 TBLS Olive Oil
  • 1/2 Cup Chopped Onion (1 Small to Medium Onion)
  • 3 Ribs Celery, Chopped (About 3/4 Cup)
  • 2 Medium Carrots, Peeled & Cut into 1/2″ Slices
  • 3 Cloves Garlic, Peeled
  • 4-6 Medium Tomatoes, Quartered (I used 4 + 2/3 Pint of Grape Tomatoes)
  • 1/2 TBLS Dried Oregano
  • 1/2 TBLS Dried Parsley
  • 1/2 TBLS Dried Basil
  • 1 – 10.5 oz Can Beef Consommé (or Vegetable Broth for Vegetarian) + 1/2 Can Water
  • Dried Red Pepper Flakes (if desired)
  • 1/2 Cup Heavy Cream
  • Salt & Pepper to taste
  • Grated Parmesan Cheese (if desired)

Set the Instant Pot to saute mode and add the oil to warm.  Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for about 3 minutes.

Add Consommé/Broth and red pepper if using.  Mix well.  Close the Instant Pot with pressure valve to sealing and set to cook for 9 minutes.

When cycle is complete, set valve to quick release, open the Instant Pot, and puree the soup using an immersion blender.  I prefer mine a little bit chunky.

Set the Instant Pot to Saute mode.  Stir in cream and adjust spices with salt & pepper as needed. Ladle into bowls, and sprinkle with grated Parmesan cheese if desired.

Nutrition Information:  Serves 6

  • 152.5  Calories
  • 13g  Fat
  • 6.5 g  Carbs
  • 2 g  Protein

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Keto Asparagus Soup

creamofasparagus

While my market still has asparagus in the produce department, I’m making soup!  #ThisGirlLovesToEat

Quick & Easy Keto Asparagus Soup

  • 1 Sweet Yellow Onion, chopped
  • 1 TBLS Olive Oil
  • 2 Pounds Fresh Asparagus, chopped into 1″ pieces (discard ends)
  • 3 Cloves Garlic, minced
  • 3 Cups Low-Sodium Chicken Stock
  • 1 Cup Heavy Whipping Cream
  • 1 Cup Chopped Pancetta or Prosciutto, sautéed
  • 2 TBLS chopped chives
  • Freshly Gound Sea Salt & Black Pepper to taste

In a large dutch oven, over medium heat, saute onion and garlic in olive oil until onion becomes translucent.

Add the asparagus and chicken stock to the pot.  Cover and boil until the asparagus is tender, about 5 minutes.  Check for tenderness by stabbing with a fork.  Add the heavy cream to the pot and cook for an additional minute.  Season with salt & pepper.

Transfer the soup to your Vitamix, blender, or  food processor and process until smooth.  Make sure there are no chunks of asparagus.  You want a really smooth soup.

Divide soup between 6 bowls and garnish with the pancetta/prosciutto and chives.

Filet Mignon Chili & Pepper Jack Crisps

My husband’s company, #Connectria, is so much different than anywhere he’s ever worked.  They do fun morale & team building activities and this week, following “come as your favorite Marvel character day,” they are having a chili cook off.  The fact that they are just outside St. Louis, Missouri, while we are in Irvine, California, is no impediment to my husband participating in all of their fun activities.  He submits photos and videos of himself participating from his one-man executive suite in his remote location.  After a $300 trip to the grocery store 😕, I will be sending his chili submission to St. Louis on dry-ice via Federal Express tomorrow.

This chili doesn’t burn your face off at first touch of your tongue to the spoon.  It’s more of a second spoon sneak up on spicy experience.  Kind of like a great glass of wine…it has a long finish!  I prefer it that way.  I serve it with lots of additional chopped peppers, onions, cilantro and hot sauce for anyone who absolutely needs to feel the burn.  #ThisGirlLovesToEat

Filet Mignon Chili with Pepper Jack Cheese Crisps

  • 2 Pounds Filet Mignon (Beef Tenderloin), cut into 1/2″ pieces
  • 2 Pounds 90% Lean Ground Sirloin
  • 3 Small Yellow Onions, chopped (About 4 cups)
  • 2 Red Bell Peppers, chopped
  • 2 Yellow Bell Peppers, chopped
  • 3 Jalapeño Peppers, stemmed/seeded & chopped
  • 1 Pasilla/Anaheim or Poblano Chili, stemmed/seeded & chopped
  • 1 Cube (8 TBLS) Butter
  • 4 Cloves Garlic, Chopped
  • 4 tsp + 1 TBLS Olive Oil
  • 2 – 6 oz Cans Tomato Paste
  • 2 – 14 oz Cans Diced Fire Roasted Tomatoes
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1-2 tsp Freshly Ground Sea Salt & Black Pepper (to taste)
  • 2 Heaping TBLS Unsweetened Cocoa (divided)
  • 1 tsp Chipotle Chile Pepper Powder (divided)
  • 1 tsp Hot Mexican Style Chili Powder (divided)
  • 1 tsp Ancho Chile Pepper Powder (divided)
  • 1/2 tsp Ground Nutmeg (divided)
  • 1/4 tsp Cayenne Pepper (divided)
  • Juice of 1 Medium Lime
  • 1 – 10.5 Ounce Can Beef Consommé
  • 5 – 15.5 Ounce cans Reduced Sodium White Kidney (Cannellini) Beans, drained
  • 1 – 11.2 Ounce Bottle Guinness Draught Beer
  • 2 Cups Very Strong Brewed Coffee (I used Starbucks™ Verona Blend)

In a large stock pot or dutch oven, over medium-high heat, place the butter, 2 tsp olive oil, the garlic, onions, red and yellow bell pepper and jalapeño peppers.  Cook until all start to soften and the butter starts to brown, about 10 minutes.  Reduce heat to low and add the 2 cans diced tomatoes, 1 tsp chili powder, 1 tsp cumin and salt & pepper.  Stir occasionally while simmering.

Coat a large skillet with 1 tsp olive oil and, over medium heat, brown the ground sirloin but don’t cook to well done.  You want the meat to be a little pink, not rubbery.  Mix in the tomato paste, 1 can at a time, until completely incorporated, and cook over low heat for about 5 minutes until warmed through.  In a small bowl combine: 1 heaping TBLS unsweetened cocoa, 1/2 tsp chipotle chile powder, 1/2 tsp hot Mexican style chili powder, 1/2 tsp Ancho chile pepper powder, 1/4 tsp ground nutmeg, and 1/8 tsp cayenne pepper.  Stir combined spices into the beef and tomato paste mixture and stir over low heat until well combined.

Add the ground beef mixture to the vegetables, stirring well to combine.  Increase heat to medium-low and stir in the Guinness, coffee, and beef consommé.  Bring mixture to a boil and allow to cook for about 5 minutes. Reduce heat to low and add the beans.

Combine your remaining spices in a small bowl: 1 heaping TBLS unsweetened cocoa, 1/2 tsp chipotle chile powder, 1/2 tsp hot Mexican style chili powder, 1/2 tsp Ancho chile pepper powder, 1/4 tsp ground nutmeg, and 1/8 tsp cayenne pepper.  Put 1 tsp olive oil and the juice of the lime into a large zip bag.  Add the 1/2″ chunks of filet mignon then sprinkle the spice mixture over the meat.  Zip the bag closed and shake the bag to coat the meat.  I massaged the meat from outside the bag to make sure all of the spices were stuck to the meat.

Heat your skillet with the remaining TBLS of olive oil and add your meat.  Cook for about 2-3 minutes until just seared then add the meat to the chili.  Add your chopped Anaheim/Pasilla/Poblano chili to the remaining cocoa/spice-oil mixture in the pan and stir fry for about 2 minutes until the peppers begin to soften.  Add the peppers to the chili and stir to make sure all of the ingredients are combined.

Increase the heat to medium and bring just to a boil, then lower the heat to medium-low and simmer for about 90 minutes or until chili is nice and thick.  Adjust seasonings as needed before serving.

To make the pepper jack crisps:  Shred your cheese and mound onto parchment paper lined baking sheets.  Bake at 400° F for 8 – 10 minutes, or until edges start to brown.  Tip:  Don’t pile too much cheese on your mounds or your crisps will be chewy instead of crispy.

Serve chili with: an ice cold Guinness, a pepper jack crisp, and topped with diced onions, peppers, chopped cilantro, hot sauce, and sour cream if desired.

Nutrition Information:  Makes 24 – 2 Cup Servings

  • 292 Calories
  • 10.65 g Fat
  • 16.41 g Carbohydrates
  • 24.86 g Protein

Total Recipe Information:

7012 Calories / 255.61 g Fat / 393.97 g Carbs / 596.76 g Protein

Mushroom Soup 3 Ways

There’s nothing else like a hearty mushroom soup to make my tummy super happy. #ThisGirlLovesToEat. Thankfully, mushroom soup is easy to make, and can be #KetoFriendly, as these three recipes, adapted from #RecipeIdeas, prove!

Basic Mushroom Soup 

Ingredients 

8 ounces of mushroom
3 chicken bouillon cubes
2 tbsp of onion (chopped)
4 cups of milk
½ tsp of salt
2 cups of boiling water
¼ tsp of pepper
3 tbsp of flour

Instructions

Put the mushrooms in a saucepan. Pour in the bouillon and water. Add the onion. Boil this and let it simmer for half an hour. Melt the butter in a separate saucepan. Stir in the flour and add the milk. Cook and stir this simple mushroom soup recipe mix until the sauce gets thick. Pour this in the mushrooms. Sprinkle some salt and pepper.

Mushroom Soup with Sausages 

Ingredients 

16 ounces of sausages (cut thin)
4 TBSP of flour (reduced to make this #KetoFriendly)
4 tbsp of butter
10 ounces of cheddar cheese (grated)
1 clove garlic (minced)
4 green onions (sliced)
16 ounces of mushrooms (sliced)
1 tbsp of vegetable oil
1/8 tsp pf ground black pepper
½ tsp of parsley
1 cup of heavy cream
½ tsp of onion tops

Instructions 

Begin by cooking the sausages at medium heat. Set the sausages on a plate. Toss the mushrooms in the pot where the sausages were cooked. Keep stirring until the mushrooms become tender. Toss in the garlic and onions.

Sauté this for a minute. Transfer this mushroom soup recipe mix in a bowl. Put butter in the pot. Add the flour and stir until the concoction turns bubbly. Add the broth and keep stirring. Toss in the cheese and heavy cream.

Pour the mushrooms and sausages in the pot. Add some pepper. Heat it. Serve with the parsley and some onions.

Mushroom Soup with Tomato Paste 

Ingredients 

4 cups of water
2 cans of condensed beef broth
1 bay leaf
1 clove garlic (chopped)
1 lb of mushrooms (fresh)
6 tbsp of butter
2 celery leaves
1 cup of onion (chopped)
4 sprigs celery
1 ½ cups of carrots (chopped)
2 cups of celery (chopped)
1/8 tsp of ground black pepper
4 tbsp of dry sherry
½ cup of sour cream

Instructions

Start this mushroom soup recipe by chopping the mushrooms and set them aside. Melt the butter (4 tbsp) in a saucepan. Throw in half the mushrooms. Sauté for 5 minutes. Place it in the cooker. Add the tomato paste, celery and broth.

Pour in the water and pepper. Add the celery and bay leaf. Cook for 4 hours. Take out the celery, bay leaf and parsley. Puree the mix in a blender.

Melt the butter in a skillet. Add the other half of the mushrooms and sauté for 5 minutes. Put this on the soup. Add sherry on top. Serve with the sour cream.

Quick Cream of Mushroom Soup

Every once in a while you just need a hearty, comforting bowl of soup, especially one that can be put on the table in under 30 minutes!  The great thing about this soup is that it’s #LactoVegetarian and #KetoFriendly so you can keep it as a #GoToRecipe for when you are hosting friends or family who may be making those lifestyle choices.

Once you’ve seen how quick and easy this soup is to make, and how great it tastes,  you’ll never stress about hosting Keto or Vegetarian friends for lunch or dinner again!

creamofmushroomsoup

Keto Cream of Mushroom Soup

  • 24 oz Sliced Cremini Mushrooms (681 g)
  • 4 TBLS Butter (1/4 Cup)
  • 4 TBLS Olive Oil (1/4 Cup)
  • 2 Cloves Garlic, Chopped
  • 3 Green Onions (Scallions) Chopped – Reserve 2 TBLS for garnish
  • 2 Cups Vegetable Stock
  • 1 Cup Heavy Whipping Cream
  • 1/4 Cup Brandy
  • Salt and Pepper to taste
  • 4 Pieces Thick Cut Bacon (Cooked), Chopped – Leave out for Vegetarian
  • Sour Cream or Crème Fraîche (optional)

In a 5 qt Dutch oven, or large saucepan, heat the oil and butter until melted.  Add the garlic and  all but 2 TBLS of the chopped green part of the scallions to the pan.  Sauté for about 3 minutes.

Add all of the mushrooms and stir to make sure they are well coated with the oil/butter.  Season liberally with salt and pepper.  Cook over medium heat for 10-12 minutes, or until mushrooms have released their moisture and are softened.  Add the vegetable stock and cook and stir for 5 minutes, or until soup reaches a boil.

Remove soup from heat and, using an immersion blender, process the soup until it reaches your desired consistency.  I like mine to have pretty good texture, so I leave it kind of chunky.  If you like it really smooth, you can process the mushroom/broth mixture in batches, in your Vitamix or blender and return the blended mixture to the pan.  Make sure that you don’t over fill your blender container and watch your steam build up.

Once you’ve processed your soup, stir in your whipping cream and chopped, cooked bacon (if you’re not keeping it Vegetarian) and heat soup over low heat, but do not let it reach a boil.  Stir in the brandy for the last minute of heating and then turn off heat.  Keep covered until ready to serve.  #ThisGirlLovesToEat

Serving suggestions:

  • Top with a dollop of sour cream or crème fraîche
  • Top with chopped chives or scallions
  • Top with additional chopped bacon

Rainy Day Keto Veggie Chicken Soup

bssoupWhile veggies are admittedly limited during the most strict part of Keto, there are many ways to incorporate very flavorful options in moderation.  This soup, that serves 4 is one of them.  The higher #GoodFat to calorie percentage, from the olive oil, is perfect for Keto followers!

Keto Carmelized Veggie Chicken Soup

  • 1 Carrot chopped (About 1/2 Cup)
  • 1/ 2 Cup (about 3)  chopped Green Onion (green & white parts)
  • 3 Cloves Garlic, chopped
  • 8 TBLS Olive Oil, divided
  • 10 – 12 Raw Brussels Sprouts, cut in half
  • 6 Raw Asparagus Spears, chopped into about 1/2″ chunks
  • 4 Cups Chicken Broth
  • 1 Cup Cooked Chicken Breast either shredded or cut into 1/2″ chunks
  • Freshly Ground Sea Salt & Pepper to taste
  • 2 TBLS Italian Parsley, chopped

In a 2 quart saucepan, heat 2 TBLS olive oil over medium-high heat.  Add carrot, green onions, and garlic and cook for 1-2 minutes.  Add another 2 TBLS olive oil and cook another minute while stirring.  Remove carrot mixture from the pan.

Add 2 TBLS olive oil, Brussels sprouts and asparagus and cook, stirring occasionally, 6-8 minutes.  Add last 2 TBLS olive oil and return the carrot mixture to the pan.  Cook an additional 3-4 minutes, or until green vegetables start to brown.

Stir in broth.  Bring to a boil.  Reduce heat to low.  Add the cooked chicken.  Cook 5 to 7 minutes or until vegetables are tender.  Garnish each serving with chopped parsley and shredded Parmesan cheese (if desired).  We spiced ours up with Frank’s Red Hot sauce, but you could also add dried red pepper flakes if you like your soup spicy.  #ThisGirlLovesToEat

** Vegetarian option:  Omit the chicken and swap vegetable broth for the chicken broth.

Nutrition Information:  330 Calories  40.5g Fat  21g Protein  1g Carbs

Refrigerator Soup

Nothing is worse than realizing that you have a refrigerator full of expensive groceries that are nearing the end of their freshness and it’s time to cook them or they’ll go to waste.

Unfortunately I found myself in just that situation today, with a ridiculous amount of post New Year’s ingredients that were past their ability to be frozen, so a week’s worth of meal prepping #BetterThanUsual meals began with a soup that my family usually boycotts.  I’m betting that, with a pound of filet mignon, they won’t be boycotting this one. 😉  The bonus for me is that it is #KetoFriendly

refrigeratorsoup

Refreigerator Keto Soup

  • 2 Pieces Thick Cut Bacon cut into 1/4″ strips
  • 1/2 Medium Onion chopped
  • 2 cloves garlic minced
  • 2 tsp Fresh Thyme chopped
  • 3/4 Pound Uncooked Steak cut into 1/2″ pieces
  • 2 Medium Zucchini chopped into 1/2″ chunks
  • 3 Roma Tomatoes chopped (or 1 can diced tomatoes)
  • 1 Can Campbells Condensed Beef Consommé + 1 Can Water or 2 Cans Beef Broth
  • Freshly ground sea salt & pepper to taste

Over medium heat, cook bacon until almost brown.  Add in onion, garlic, and thyme.  Sauté about 5 minutes then add the steak and cook over medium-low heat until just browned.

Add the tomatoes and zucchini and stir in.  Cook about 5 minutes.  Salt and pepper liberally.  Add the consommé and water to the pan and return the heat to medium.  Bring the soup to a boil then return to the heat to medium-low and continue to cook for about 30 minutes.

Serve with shredded cheddar or pepper jack cheese over to top if desired.  #ThisGirlLovesToEat

Turkey Day Prep: Stock

TurkeyStockI have been cooking Thanksgiving dinner for my own family for the past 25 years, or so, and have never attempted to make home made stock.  I never saw my Grandpa (THE Thanksgiving GURU in our family) make his own stock, as far as I knew, canned stock was the only stock there was. #1970sCannedFoodKid 

This year, since I’m trying to keep the meal as clean (read: uncanned) as I can this year to try and keep close to my Keto goals, I thought I’d try to make my own stock ahead of time and put it in the freezer to have for basting the bird and making the (Not Keto) stuffing and gravy.

The biggest hassle with making turkey stock is the fact that you have to make a whole turkey first to have a turkey carcass on hand.  I did find a way around this: I use turkey thighs, because I like the moister dark thigh meat, which I buy at my local grocery store, in this case, the Gelson’s a couple of miles from my house.  I like the upscale Gelson’s Market because it offers antibiotic-free, fresh, organic, and kosher (if that is important to you) turkeys and turkey pieces.

While not an all day process, it is a two part process.  First you have to cook the turkey parts and then you can make the stock.  Luckily the pressure cooker makes both parts easy.

Pressure Cooker Turkey ThighsEasy-Roasted-Turkey-Thighs-3-688x1032

  • 4 turkey thighs
  • 4 TBLS olive oil
  • 1 medium onion, peeled, and chopped into large chunks
  • 4-6 cloves of garlic, peeled and chopped
  • Zatarain’s Creole Seasoning
  • salt and pepper (if not using the Creole seasoning)
  • 24 oz low sodium chicken or vegetable stock
  1. Set your pressure cooker to the “Brown” setting
  2. Add 1-2 TBLS olive oil to the pressure cooker.
  3. Season your thighs liberally.  I prefer to use Creole seasoning but you can use salt and pepper.
  4. Brown your thighs, two at a time, on all sides.  Make sure that the skin side is a deep, golden brown to ensure that the fat is rendered and the flavor is sealed into the meat.  Remove the browned thighs and set aside.
  5. Slip the skin off of the thighs and return to the pressure cooker to render as much of the fat into the pot as possible.
  6. Add the rest of the olive oil and the chopped onion. Saute the onion for about 5 minutes and then add the garlic.  Cook for another 2 to 3 minutes.
  7. Add the thighs back to the pot. Stir the onion and garlic up onto the chicken then season with salt & pepper, add the red wine vinegar and the stock.
  8. Lock the lid and cook on high pressure for one hour.  When cooking is finished, allow to return back to pressure naturally (about 30 minutes).
  9. Remove thighs from pressure cooker and put on plate for removal of meat from the bones.  Leave everything else in the pot.

**To Use Thighs For Stock:  The meat will easily shred right off the bone, but don’t worry, plenty remains to flavor the broth.  Store the shredded thigh meat in a covered container or zip bag to use in sandwiches, add to soup or eat in other meals.

Continue Preparing the Stock

  • bones from cooked turkey thighs (retained from recipe above)
  • 1/2 cup chopped turkey thigh (from recipe above)
  • 2 stalks celery, roughly cut into about 1″ pieces
  • 2 carrots, scrubbed and roughly cut into about 1″ pieces
  • 2 Bay leaves
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1/2 teaspoon whole peppercorns
  • 2 tsp pink Himalayan Sea Salt (you can use any sea salt – I like this one)
  • 3 cups water
  1. Add the skin, bones, chopped meat, celery, carrot, bay leaves, parsley, thyme, peppercorns, and salt to the vegetables and cooking liquid already in the pressure cooker pot, then add water.
  2. Pressure cook on high for 60 minutes.
  3. Let the pressure come down naturally – about 30 minutes.
  4. Scoop the bones and vegetables out of the pot with a slotted spoon and discard.
  5. Strain the stock through a fine mesh strainer and discard the solids.
  6. After the stock is completely cooled, I portioned it into quart-sized zip lock freezer bags.  It can be frozen for up to 3 months.

**Tip – If you use glass jars make sure to leave about an inch of head room or your jar could break when it freezes. #ThisGirlLovesToEat

 

 

 

I like My Chowder Red

ClamChowderPlated small

I love seafood!  Cooked or raw, I love it all, so I was pissed when I developed an allergy to one of my favorites, scallops!  Lobster, crab, & clams are my first choices if available, so, thankfully, that was the only shellfish that I’m affected by or it would definitely be #HoustonWeHaveAProblem!

Because I actually like to taste the clams, and don’t want to have to dig through a murky sea of potatoes in search of a few scattered slivers, there are few places, outside of Ivar’s clemin Seattle & Atlantic Fish Company in Boston, where I choose the cream based New England Clam Chowder that most people are familiar with.  If given the choice, I much prefer the spicier, tomato, broth based, Manhattan Clam Chowder.

Because few places on the west coast offer a decent version of the chowder I prefer, I found a couple of recipes that I was able to pull parts from to create one that’s both satisfying and can be made with minimal effort.

Manhattan Inspired Clam Chowder

  • 48 little neck clams
  • 2 – 8 oz bottles clam juice
  • Quarter pound bacon, roughly chopped
  • 1 large onion, peeled and chopped
  • 7 cloves garlic, chopped
  • Pinch dried, crushed red pepper
  • 2 celery stalks, quartered & chopped
  • 2 carrots, quartered & chopped
  • 2 large white potatoes, cut into half-inch cubes
  • 28-ounce can diced tomatoes, drained
  • 1/4 cup tomato paste
  • 1/2 Cup dry white wine (Chardonnay is fine)
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Freshly ground salt & pepper to taste
  • 2 TBLS chopped fresh parsley (for garnish)
  1. Wash the clams well under cold running water in colander.
  2. Place clams in a large pot, and add enough water to cover clams by 2 inches.
  3. Cover the pan and place over high heat.
  4. When the water comes to a boil, give the pan a good shake.
  5. Turn the heat to low, and cook clams another 30 seconds or so.
  6. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes.
  7. Remove remaining clams, reserve, discard any clams that have not opened.
  8. Pour the clam juice through a fine strainer and measure.  If you have more than 4 cups, simmer to reduce to 4 cups.
  9. Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
  10. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes.
  11. Deglaze the pan with the white wine, scraping up all of the brown bits
  12. Stir in the tomato paste and cook, stirring, for about 1 minute more.
  13. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot.
  14. Add the reserved clam cooking liquid, the bottled clam juice, the potatoes, and the tomatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
  15. While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low.
  16. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned.
  17. Remove and allow to sit for 5 minutes. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.

For a fancy touch you can leave a few clams in the shell and float a couple in the bowl.  Serve with crusty sourdough bread and butter and a salad for a hearty meal. #ThisGirlLovesToEat

You have a few wine options with this chowder:

  • (White) Partially-Oaked Dry California Chardonnay pairs nicely with the crushed red pepper, potatoes, thyme and onion in this dish
  • (White) Unoaked Medium-dry German Riesling is a nice compliment to the tomatoes, onions, peppers and potatoes in this dish
  • (Red) Oaked Italian Barbaresco pairs beautifully with the peppers, potatoes, onions and celery in this dish

WesterlyChardWesterly Wines 2014 Bentrock Chardonnay – Rated a 93 by Wine Enthusiast: Available at The Original Wine Club

DrHeidemannsBernkastelAuslese2016Dr. Heidemanns Bernkastel Auslese Riesling – Rated a 93 by Wine Enthusiast:  Available at Totalwine.com for $19.99.

RivataBarbarescoRivata Barbaresco – Intense, cherry spiced, medium bodied, and available at Totalwine.com for $21.99. #GirlsGoneWine