Ham, Potato, and Corn Chowder

I love corn chowder, and I love ham, and potatoes are always good. So of course this soup is now near the top of my favorites list. I hope you enjoy it as much as I did!

 

Ham, Potato, and Corn Chowder
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Oil or butter for sauteing
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp fresh thyme
1/4 cup flour
2 cups chicken broth
2 cup milk (2%)
2 to 3 medium potatoes (russet or other hard potato)
1/4 to 1/3 pre-cooked ham (I recommend honey ham)
1 cup frozen corn
salt and pepper to taste

Heat oil or butter in large soup pot. Add onion, carrots, celery and saute until starting to soften. Add garlic, thyme, and flour, and cook until flour is lightly browned.

Slowly add broth, deglazing pan as you go. Add milk, potatoes, and ham, bring to a boil. Reduce heat and simmer until potatoes are cooked. Add corn and simmer until corn is heated through. Season to taste with salt and pepper.

 

Original found here.

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Super Greens Soup

This is another recipe that comes from Jamie Oliver’s Super Foods recipe book. It is very easy to make (especially the way I do it!) and extremely delicious. It saves well too – I haven’t gone more than 2 or 3 days without finishing it all off, but it holds together well for leftovers. Hope you enjoy!

Super Greens Soup
Prep time: 5-10 minutes
Cook time: 20-30 minutes
Serves: 4

1 sweet vidala onion, chopped
4 cloves of garlic, minced
olive oil
2 medium sized white potato, chopped
1 can of chickpeas (standard 14oz can), drained and rinsed
2 sprigs fresh thyme (or 1 tsp dried)
1 sprig fresh rosemary (or 1/2 tsp dried)
1 bay leave
4 cups chicken stock
2 to 3 stalks fresh kale (about 5oz)
6oz chorizo sausage (fresh or smoked- I recommend smoked!)

Saute onions and garlic in olive oil until soft and fragrant. Add potatoes and chickpeas. Tie together fresh herbs and add to pot. (If using dried herbs, skip this step.) Add chicken stock; bring to a boil, then cover and reduce to low heat for 15 minutes until potatoes are almost cooked through.

If using fresh (raw) chorizo, pan-fry or bake sausages (whole). When cooked through, slice, set aside, and reserve pan drippings. If using smoked chorizo, slice and set aside. (The smoked flavour makes up for the missing pan drippings, trust me!)

Remove thick stalk from kale, and chop leaf into bite-sized pieces.

Remove fresh herbs from soup (if using dried herbs, skip). Add chorizo slices, pan drippings (if you have any), and kale to pot. Kale absorbs a lot of liquid, so you may need to top up with a cup of water (there is enough flavour in this soup it can handle the addition!) Simmer for another 10 minutes uncovered.

Serve and enjoy!

Thai Coconut Chicken Soup

This recipe comes from Cuisine Tonight: Cuisine Lite, a magazine my Mom picked up somewhere. This soup is delicious and very quick and easy to throw together. It is one we both highly recommend. I hope you enjoy!

Thai Coconut Chicken Soup
Prep time: 5-10 minutes
Cook time: 25-30 minutes
Serves: 4

2 tsp olive oil or vegetable oil
1 Tbsp minced red chile, plus more sliced for garnish if desired
2 tsp minced garlic
1 bunch baby bok choy, chopped (separate stems and leaves)
4 cups chicken broth (low-sodium preferred)
1 can coconut milk (light preferred)
2 tsp curry powder
4 oz. wide rice noodles
10 oz. boneless, skinless chicken breast, sliced thin
1/4 cup minced fresh cilantro
2 Tbsp lime juice
1/4 tsp salt
1/4 tsp black pepper

Heat oil in large saucepan. Add 1 tbsp chile pepper, garlic, and bok choy stems. Sauté until fragrant, about 5 minutes. Stir in 1/2 cup broth, scraping up any browned bits on bottom of pan. Add remaining broth, coconut milk, and curry powder; bring to a simmer. Stir in noodles and cook until softened, about 3 minutes. Stir in bok choy leaves, and chicken. Simmer until chicken is cooked through, about 5 minutes.

Remove soup from heat, and add lime juice and cilantro. Season to taste with salt and pepper; garnish with slices of remaining chili pepper, lime wedges, and serve hot.

Nutritional Information, per serving: 325 cal, 9g fat (6g saturated fat, 2g mono, 1g poly), 46mg cholesterol, 499mg sodium, 30g carb (2g fiber, 3g total sugars), 22g protein, 1mg iron, 21mg calcium.

thai coconut curry soup

Stacey’s Sizzling Shitake Soup

So this soup is a melding of multiple recipes I have made in the past, and I am very happy with how it turned out. It might become my new favorite. Iain named it, even though the original didn’t actually have Shitake because I had some porcini mushrooms to use up instead. I was calling it “leftovers”, but Iain’s suggestion for a name does a much better job of describing what the soup is about. I hope you enjoy it!

Stacey’s Sizzling Shitake Soup
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

Instant stir fry noodles
2 chicken breasts, skinless, boneless, chopped into bite-sized pieces or sliced thin
1/2 cup mushrooms (Shitake recommended, porcini or crimini or brown also good choices)
1/2 onion, chopped
2 large carrots, chopped
1-2 tsp miso soup paste + 1 cup water
4 cups chicken broth
1/2 block extra firm tofu, cut into tiny cubes
Sesame oil and/or soy sauce to taste
1-2 red chili peppers (fresh or dried), diced, optional
2 eggs
1 bunch kale + olive oil + sea salt

Cook noodles according to directions. Bring another pot of water to a boil and hard boil eggs. (For perfect hard boiled eggs, put eggs in cold water in pot with salt. Bring to a boil, and boil eggs at high heat full boil for 1-2 minutes. Remove pot from heat and let eggs sit covered in water for 12 minutes. Remove eggs from water, and submerge in ice cold water.)

Chop kale, toss with olive oil and salt. Preheat oven to 350F, spread kale on baking sheet, and bake for 10-15 minutes until crispy. Be careful not to burn it!

Sauté onions, carrots, and mushrooms.  Add chicken and cook through. Add miso soup paste, water, chicken broth and tofu and bring to a boil. Season with sesame oil and/or soy sauce and/or chili pepper.

To serve soup: divide noodles among bowls, ladle soup over top. Slice eggs and lay on top of soup. Add a handful of kale chips. Enjoy!

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Shio Ramen, including homemade broth

So a couple of weeks ago we went for dinner with our cousin and his wife, and we went to this great restaurant known for its ramen and noodle dishes called Shikiji. My cousin loves ramen, and prompted me to try the shio ramen, which of course I fell in love with immediately. The restaurant is unfortunately no where near us, so I decided to hunt around online for the recipe and try to recreate it at home. I am happy with how this turned out, though I made some tweaks and will make more next time. Here is what I did and plan to do next time, I hope you enjoy!

Shio Ramen
Prep time: 15-20 minutes
Cook time: 8 hours
Yields: 8 cups broth, approx. 6 servings

Broth
4 large carrots, cut into large chunks
1 onion, cut into large chunks
1 cup sliced shitake mushrooms
1 tbsp fresh minced ginger
2 cloves garlic, minced
1 tsp salt
leftover bones from 1 whole chicken (or 8 drumsticks if you don’t have leftover bones)
8 cups water
4 tbsp soy sauce

Ramen
Ramen noodles
Shitake mushrooms, sauteed
Bamboo shoots
Water chestnuts, sliced
Baby bok choy, chopped
Bean Sprouts
Green onions
BBQ Pork

In a large slow cooker, combine broth ingredients. Cook on high for 8 hours. Allow to cool, remove fat, and store until ready to use. Keeps for 3-4 days in fridge.

Cook ramen noodles according to package directions.

Put ramen noodles in bowl, top with vegetables, pour in approx. 2 cups broth. Add pork, green onions, bean sprouts.

Optional add-in’s: sesame oil, sesame seeds, dehydrated garlic slices, chili oil, hoisin sauce.

cha siu, shio ramen

Original found here.

Traveler’s Noodle Soup

A friend posted this recipe to her Facebook feed, and I latched onto it right away! It combines all of my favourite things: delicious food, easy to put together, travels very well for lunch at work, and is so versatile! This is a great grab-n-go lunch for work, and will make everyone in the lunch room jealous. Enjoy!

Traveler’s Noodle Soup
Prep time: 5-10 minutes
Cook time: 5-20 minutes
Yields: 1 serving

1 square (serving) of instant stir-fry noodles (I like Six Fortune brand)
1 serving of preferred protein (shrimp, tofu, chicken, beef, or pork)
Small handful broccolini, stalks removed (about 5 stalks)
Small handful sliced mushrooms (about 4 mushrooms)
Small handful matchstick carrots
1 head baby bok choy, chopped
Small handful bean sprouts
1-2 tsp chopped fresh cilantro

For flavour paste:
1 tsp soup stock powder/bouillon (chicken, beef or vegetable)
1 tsp miso soup powder or paste
1 tsp hot sauce (I like Sambal Oelek or Sriracha)
1 tbsp soy sauce

Cook noodles in boiling water for 5 minutes or until almost fully cooked.

Cook protein according to your preference. Remember to thinly slice chicken, beef, or pork since it is going into a soup!

Combine flavour paste ingredients in small dish.

Layer cooked noodles, protein and flavour past in a container with lid (IE something you could put in your lunch bag to take to work). Add vegetables on top, starting with harder vegetables and ending with bok choy, bean sprouts, and cilantro. Put lid on container and store in fridge for up to 3-4 days.

When ready to eat, add hot water until top vegetables start to float (average of 2 cups depending on your container). Stir gently to disperse flavour paste into water. Cover and let sit for a few minutes until protein and vegetables are hot. Enjoy and try not to let your coworkers’ jealous stares get to you.

The great thing about this recipe is the versatility. You can use whichever type of protein you prefer, or skip that altogether. You can also change up the vegetables – above I include my favourites to get you started. The flavour paste can also be changed around depending on what you want to go for. (The biggest thing to remember about the flavour paste is that it needs to be a paste packed with flavour when all is said and done!) Please post your variations below! 

Original found here. 

traveller's noodle soup

Ham & Pea Soup with Dumplings, Trini-style

So, anyone who knows me already knows this, but here it is for those of you who do not know me well- I have a great dislike for green peas. Therefore ham and pea soup, which my hubby grew up on, is not a thing I ever make. The weather got cold a couple of weeks ago, and I decided I wanted both soup and ham. I am not sure what guided me to my friend Brianna’s food blog So Hungary to browse her recipes. I found her Humble Ham and Pea Soup (with Dumplings), and decided that it didn’t look so bad. The dumplings are what really sold me; growing up in the Caribbean, dumplings are put into all soups, stews, curries, etc. So I bought some ham and some peas, and I thought I would give it a shot. I am so happy with how this soup turned out. I hope you enjoy this melding of Iain’s and my childhood favorites.

Ham & Pea Soup with Dumplings, Trini-style
Prep time: 5-10 minutes
Cook time: 1 1/2 hrs to 2 hrs
Serves: 6-8

Olive oil
2 sweet onions, chopped
3 stalks celery, chopped
5 medium garden carrots, chopped
1lb smoked ham, chopped into bite-sized pieces
12 cup water
3 dried bay leaves
3 sprigs fresh rosemary
Juice of 1/2 lemon
2 cups sweet summer peas, frozen
Salt & Pepper to taste

1 cup flour
1 tsp salt
1/2 cup water

Heat oil in a large soup pot over medium heat. Add onions, celery, and carrots; sauté until onions are soft and translucent. Add ham, sauté for a few more minutes to heat the ham and get some crispness into the edges. Add water, bay leaves, rosemary, and lemon juice. Simmer for 1 hr.

Meanwhile mix together flour and salt, and add water by the tbsp until dough is formed. (You might not use the full 1/2 cups.) Roll dough between hands and drop 1/2″ long by 1/4″ wide dough balls into soup. Simmer for another 30 minutes.

When soup is about 5 minutes from being done, add peas, and season to taste with salt and pepper.

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