Healthy Mediterranean Cooking at Home

Category Archives: Soup

 

Servings: 2

Ingredients

2 (6 ounces) boneless cod fillets
2 ( 6ouncws) Yukon gold potatoes, peeled and sliced thin
Half a medium onion, thinly sliced
1/2 cup heavy cream divided
2 thyme sprigs, chopped, divided
Salt and ground black pepper to taste
2 tablespoons salted butter, divided

Directions

Preheat the oven to 400 degrees F. Melt 1 tablespoon of butter in each of two ramekin baking dishes.

Layer one sliced potato on each of the ramekins and top with sliced onion. Sprinkle with salt and pepper.

Bake the potatoes for 30

minutes. Turn the oven down to 350 degrees F.

Male a well in the center of each baking dish and place a fillet in the center. Sprinkle with thyme,  salt, and pepper. Pour ¼ cup of cream over each fillet.

Return the baking dishes to the oven and cook for 25 minutes. Serve with sauteed greens.


Chinese Dumpling Soup

Ingredients

8 cups low-sodium chicken broth
1 2-inch piece of fresh ginger, peeled and grated
2 cloves of garlic, grated
1 tablespoon soy sauce
1/4 cup Shaoxing rice cooking wine or pale dry sherry
1 tablespoon Chinese rice wine vinegar
2 teaspoons dark sesame oil
1 teaspoon brown sugar
½ cup Shiitake mushrooms, stems removed, and caps s
sliced julienne
½ cup carrot, thinly sliced, and each sliced julienne
6 Trader’ Joe’s frozen Chinese pork and ginger dumplings
3 scallions (white and green parts), thinly sliced
½ cup of snow peas, sliced julienne

Asian hot sauce

Directions

Put the broth, ginger, garlic, soy, wine, vinegar, sesame oil, and sugar in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.


Add the carrots, snow peas, and mushroom and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and cook for about 1 minute. Divide among warm bowls and serve.


Asian Chicken Lettuce Wraps

Ingredients

8 oz skinless, boneless chicken cut into small pieces
1tablespoon peanut oil
4oz can water chestnuts, drained and sliced
½ cup sliced fresh shiitake mushrooms, caps removed
2 thinly sliced celery stalks
2 cloves garlic, finely chopped
1 teaspoon grated ginger
8 lettuce leaves
2 diced scallions

Stir Fry Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1 tablespoon rice wine or dry sherry
1⁄2 teaspoon brown sugar
1 teaspoon cornstarch

For the Spicy Hoisin Dipping Sauces:

4 tablespoons hoisin sauce
1/2 teaspoon Asian chili sauce, I used Sriracha
1 tablespoon warm water

Directions

 

Combine the stir fry sauce ingredients in a mixing bowl and set aside.
Combine the dipping sauce ingredients in a serving bowl and set aside.

Heat peanut oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add the chicken and ginger; stir fry until browned, about 4-5 minutes. Add mushrooms and water chestnuts. Cool 3 minutes. Add bean sprouts. Cook one minute. Add stir fry sauce and cook until the mixture is slightly thickened.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon with a little Spicy Hoisin Dipping Sauce

 


Chef’s Salad

Ingredients

Any combination of vegetables and deli meats that you like can be used for this salad. The attractive arrangement of the salad ingredients makes it eye-pleasing.

I used the following to make two salad plates.

2 hat boiled eggs, quartered

10 olives

1/4of an onion, sliced thin

1/4 of red bell pepper, sliced thin

1’3 of a cucumber, sliced thin

1 celery stalk, chopped

12 grape tomatoes

1/2 an avocado, sliced

2 slices of deli turkey, cut into thin strips

2 slices deli ham, cut into thin strips

2 slices of Swiss or cheddar cheese

Lettuce

Ranch dressing

Directions

Arrange lettuce leaves over the bottoms of two dinner plates. Add the remaking ingredients in small groups around the plates. See photo. Drizzle each plate with dressing and serve.

Ham and Bean Soup

For this recipe, I used a ham bone I had in the freezer from my Easter ham. If you do not have a ham bone, use two ham hocks

Adapted from America’s Test Kitchen

6 to 8 servings

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
6 garlic cloves, minced
4 cups low-sodium chicken broth
6 cups water
1 large ham bone
1 pound dried navy beans, soaked overnight (see below}
2 teaspoons minced fresh thyme leaves
½ teaspoon pepper
1 tablespoon red wine vinegar

The day before
Soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking.

Directions

Heat oil in a Dutch oven over medium heat until just smoking. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook for 30 seconds.

Stir in broth, water, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.

Remove the ham bone from the pot to cool, then shred the meat and add to the soup.
Stir in thyme, pepper, and vinegar. Serve for lunch or dinner.

Ham Salad

4 servings

Ingredients

2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste

Directions

Combine the mayonnaise, mustard, and pickle relish in a large bowl. Add the ham, vegetables, salt, and black pepper to taste. Stir well and refrigerate until serving time.

This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.


French Onion Soup

8 servings

Ingredients

3 large sweet onions, peeled
2 tablespoons olive oil
2 tablespoons butter
64 ounces (8 cups) beef broth {see homemade version below}
1 tablespoon dry sherry or cognac
Salt and pepper to taste
1 teaspoon dried thyme

Topping

8 tablespoons freshly grated/shredded parmesan cheese
16 slices thin swiss cheese
Salt and pepper to taste
8 (1-ounce) slices French bread,1/2-inch thick, toasted

Directions

Cut onions in half, then thinly slice.
In a large soup pot, heat oil and butter over medium-high heat and add the onions.
Saute onions for about 20 minutes, until limp and golden brown in color.


Add the beef broth and thyme and heat to boiling, about 5-8 minutes. Stir in the sherry and salt and pepper to taste.

Heat the oven to broil.

Place soup crocks (the number will depend on servings) in a baking pan and ladle onion soup evenly among the soup crocks filling each ¾ quarters of the way.

Add one tablespoon of grated cheese to each crock and stir gently.

Place a slice of toasted bread and two slices of swiss cheese on top of each bread slice.

Carefully transport the baking pan with the crocks to the broiler and broil the crocks until the cheese is golden brown and bubbly, anywhere from 5-10 minutes.

Serve the crocks on separate plates.

Homemade Beef Broth

Ingredients

3 -4 lbs beef bones, meaty
3 carrots, scraped, broken in several pieces
2 medium onions, peeled, quartered
3 stalks celery, broken into several pieces
2leeks, cleaned and cut into chunks
1 sprig thyme
2 bay leaves
2 garlic cloves, unpeeled
6 -8 peppercorns

Directions

Place the beef bones in a large heavy pot and cover with cold water by about two inches.
Bring to a simmer over medium heat and skim the sum which rises to the top–this should take about five minutes.
Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
Bring the stock to a simmer again, skimming as necessary.
When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
If the water level gets too low, add boiling water to the pot.
Skim as necessary.
When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
Remove and discard the fat.
Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
When the stock is cold, store it in the refrigerator for up to three days or in the freezer.


Turkey Noodle Soup

Broth
Turkey bones {I had a large turkey breast carcass from a 7 lb turkey breast with some meat still attached}
1 carrot halv4ed
1 celery stalk, halved
1 small onion, halved
2 garlic cloves, halved
12 cups water
1 teaspoon salt
Soup
2 tablespoons olive oil
1 onion finely chopped
1 large carrot peeled and chopped
2 celery ribs with leaves, chopped
8-10 cups turkey broth
2 cups cooked turkey chopped or shredded
2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
8 ounces noodles {I use whole wheat because they do not become soggy in soup}
Salt and freshly ground black pepper

Directions
Place the turkey bones and vegetables in a large Dutch Oven. Add the water and bring to a boil. Lower the heat to a bubbling simmer, partially cover the pot and cook for 3 hours. Strain the broth in a fine mesh colander and discard the solids, Add salt and refrigerate the broth until ready to make the soup.
Soup
Heat the oil in a large Dutch Oven and add the chopped vegetable. Saute until tender about 10 minutes. Add the prepared broth. You should have 8-10 cups. Bring to a boil. Add the seasoning and noodles. Cook the noodles in the soup for about 12 minutes. Add the chopped turkey. Taste and adjust salt. Serve in individual bowls or refrigerate for a later time.

Turkey Salad

Ingredients
3 cups leftover cooked turkey, chopped
1 medium onion, diced
2 celery stalks, diced
1 cup red grapes, halved
½ cup toasted and chopped walnuts
½ to ¾ cup mayonnaise
1 tablespoon chopped chives
Salt and pepper to taste

Directions
Combine the turkey, onion, celery, grapes, and walnuts in a mixing bowl. Add salt and pepper to taste. Stir in enough mayonnaise to moisten the ingredients. Sprinkle with chives. Serve or refrigerate until serving time.


Ham and Bean Soup

For this recipe, I used a ham bone I had in the freezer from my Easter ham. If you do not have a ham bone, use two ham hocks

Adapted from America’s Test Kitchen

6 to 8 servings

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
6 garlic cloves, minced
4 cups low-sodium chicken broth
6 cups water
1 large ham bone
1 pound dried navy beans, soaked overnight (see below}
2 teaspoons minced fresh thyme leaves
½ teaspoon pepper
1 tablespoon red wine vinegar

The day before
Soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking.

Directions

Heat oil in a Dutch oven over medium heat until just smoking. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook for 30 seconds.

Stir in broth, water, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.

Remove the ham bone from the pot to cool, then shred meat and add to soup.
Stir in thyme, pepper, and vinegar. Serve for lunch or dinner.


CLASSIC CIOPPINO

For 4 servings 4

Ingredients

1/4 cup olive oil
1 rib of celery, chopped
1 onion, finely diced
6 oz seeded and chopped fresh plum tomatoes
4 cloves crushed garlic
14-16 oz. can chopped tomatoes
1/4 cup tomato paste
2 cups seafood broth
1/2 cup dry white wine
½ teaspoon crushed red pepper
1 teaspoon salt
2 sprigs of fresh basil
1 teaspoon dried oregano
8 extra-large shrimp peeled and deveined
8 large sea scallops, side muscle removed
4 lobster tails, 4-5 oz each, shells removed
4 firm white fish fillets cod, halibut, haddock are all good choices
12 small clams, washed well

Directions
The sauce can be made ahead and reheated just before serving time. When the sauce begins to boil add the fish as described below.

Make the stew base.
Heat the oil in a large deep skillet with a cover. Add the onions, celery, and garlic. Cook until the vegetables are softened, about 5 minutes. Add the plum tomatoes and tomato paste. Stir well. Add the canned tomatoes, seafood broth, and wine. Bring to a simmer. Add all the seasonings. Lower the heat to a simmer, cover the pan, and cook the sauce until thickened.

Uncover the pan and turn the heat to medium, Add fish in the following way> place the cod fillets in the middle of the skillet and cook for two minutes. Add the lobster tails and cook two more minutes, Tuen the cod and lobster over in the sauce. Add the shrimp and cook for two minutes. Tuenmn the shrimp over and add the scallops and clams, Cook for 2-3 minutes until the shells open, the shrimp are pink and the sea;;p[s are firm. Don’t overcook the fish.
Serve in individual pasta/soup bowls with crusty bread.


 

Summertime Corn Chowder

For the corn stock ingredients

12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf, and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids, and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig of fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives, or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno, and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of corn, the 6 cups of corn stock, chili powder, and thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste, and the remaining 3 cups of corn.

Return the pot to heat and simmer the soup for about 30 minutes.

Corn Griddle Cakes

Ingredients

1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped, or to taste
3 tablespoons finely sliced scallions
Salsa or Sour Cream, for serving

Directions

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.

Set griddle or large cast-iron pan over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately as soon as griddle cakes are ready or keep warm in a low oven until all the batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa or sour cream.


America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is named for the “she-crab”, or female crab, originally a gravid (roe-carrying) crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup.

The soup is a regional specialty from Tidewater Virginia, the South Carolina Lowcountry, and the Georgia coast. It is commonly featured on the menus of many Charleston, South Carolina, and Savannah, Georgia restaurants.

Culinary historian John Martin Taylor credits the Scottish settlers who arrived in the Carolinas in the early 1700s with bringing their famous seafood bisque recipes called partan-bree, a crab and rice soup, to the area.

The addition of the crab roe (or crab eggs) is credited to William Deas, a butler and a cook to R. Goodwyn Rhett, mayor of Charleston. According to the local legend, William Howard Taft (1857-1930), 27th president of the United States, was being “wined and dined” by Mayor R. Goodwyn Rhett (1862-1939), mayor of Charleston from 1903 to 1911 residence – the home of one of the original signers of the United States Constitution, John Rutledge. Rhett’s most prominent guest was William Howard Taft, who visited Charleston in 1909 and again in 1910. Supposedly, the Rhetts’ asked their butler to “dress up” the pale crab soup they usually served. The butler added orange-hued crab eggs to give color and improve the flavor, thus inventing the Charleston delicacy known as She Crab Soup.

Today this historic home is known as The John Rutledge House Inn and is a well-known bed and breakfast offering gracious southern hospitality. John Rutledge built this elegant home as a wedding gift for his bride Elizabeth Grimke in 1763.

John Rutledge House Inn She Crab Soup Recipe

8 servings

Ingredients

5 tablespoons butter
1/2 cup celery, finely chopped
2 cups crab meat
3 1/2 cups milk
1/2 cup chicken stock
5 tablespoons all-purpose flour
2/3 teaspoon mace
1/4 teaspoon white pepper
1 cup heavy cream
Salt to taste
1/4 cup Worcestershire Sauce
3 tablespoons sherry
2 eggs, hard-boiled and grated (optional)
Paprika

John Rutledge House Inn She Crab Soup Instructions:
Recipe courtesy of The John Rutledge House Inn.

In a large heavy pot over low heat, melt butter; add celery, mace, and white pepper. Cook until the celery is almost transparent.

king, heat the milk and chicken stock in a small saucepan, until just hot, but not boiling.

When the celery mix is done cooking, stir in the flour to make a Roux-type mixture. Do not brown but heat enough to bubble for several minutes.

Slowly stir in the hot milk mixture and salt to the roux. Add the crab meat, cream, Worcestershire Sauce, and sherry. Let simmer for approximately 30 minutes or until thickened to appropriate consistency.

To serve, sprinkle with grated hard-boiled eggs and some paprika.


Broccoli Soup

8 servings

Ingredients

1 tablespoon butter
6 garlic cloves, sliced
4 shallots, sliced
1 large baking potato, peeled and cut into 1-inch pieces
1 sprig thyme  or 1 teaspoon dried
1 onion, diced
2 bunches broccoli {4 heads}
8 cups chicken broth
Pinch of freshly ground pepper
1/2 cup half-and-half or cream
1/4 cup snipped chives
Salt and freshly ground black pepper to taste

Directions

Remove the broccoli florets and divide them in half. Save one half for another recipe and set aside the remaining florets. Dice the stalks into small pieces.

In a large soup pot, over medium heat, melt the butter. Add the garlic, shallots,, onion and thyme. Sweat in the butter until softened.

Add the potatoes and broccoli stems. Stir the mixture several times.

Pour in the chicken broth and bring to a boil. Turn the heat to low, partially cover the pot and simmer the soup for about 90 minutes until all the vegetables are very soft.

Puree the soup in the pot with an immersion blender until very smooth.

Add the broccoli florets and cream and season with salt and pepper, to taste. Cover the pan and simmer over very low heat until the florists are softened for about 10 minutes.

Serve h garnished with chives.t.



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