Leek and Chicken Soup with Parmesan Dumplings

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As I type this post and recipe, it is currently 4° F outside with a real feel of -3° F. Frigid and bitterly cold don't even describe what that temperature does to your body. This recipe will help melt all of those body woes and warm the soul. It is a simple soup of leeks, chicken broth or stock, and lovely little clouds of parmesan dumplings that steam and puff when placed on top of the hot soup.

For the Chicken

I make my own Roast Chicken and use the carcass to make a Quick Chicken Stock, but a store-bought rotisserie chicken and stock or broth work in a pinch (just freeze the carcass to make stock later). Whether you roast your chicken or buy a rotisserie chicken, the weight will vary, but all you need is three cups of shredded chicken (leftovers can be used for sandwiches or other meals.

For the Leeks

The recipe calls for 1 pound of whole leeks, using only the white and light green parts.  Since this will yield a smaller weight, look for leeks that have a higher ratio of white and light green parts to the dark green parts. But don't throw away the dark green.  Use them or freeze them to make homemade stock or broth.

For the Dumplings

These are straightforward to make with just a few ingredients you probably have on hand.  Parmesan cheese is the star flavor component of these dumplings.  Other hard dry cheeses like Grana Padano, Dry Jack (which is aged, not a soft Monterey Jack), American Grano, Asiago, or Pecorino could be substituted.  When scooping the dumpling batter, I like to use a #60 ice cream scoop, but you can also use two spoons. Having said that, you could also save yourself even more time by using store-bought gnocchi, which has a similar chewy texture to the homemade dumplings. Or you could simply omit the dumplings altogether and serve it with some No-Knead Country Bread. This rustic soup is that good all on its own!  

The recipe serves four, but when there are only two of us, I know I will have leftovers.  Therefore, I do not break up the dumplings before serving the soup.  Instead, I remove the dumplings and place a few on top of the soup. That way, we can "break" up our own, and I can store the leftovers in a separate container so they do not dissolve into the stored soup.

A finishing touch of fresh lemon juice and chopped fresh parsley brightens the flavors and makes this a perfect and comforting soup to serve on a cold winter night.

Red Lentil Soup with Warm Spices

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My favorite comfort food this time of year is soup! This particular batch of healthy goodness is easy to prepare and budget-friendly.

Lentils are a great source of protein, fiber, and iron and are low in fat. When added to liquids, they break down quickly and easily to make a smooth purée without using a thickening agent or blender. Ground spices of coriander, cumin, ginger and cinnamon make up the quadruple layers of warm and comforting spices. Fresh lemon juice adds brightness.

This soup is certainly enjoyed right out of the pot. When serving, I sprinkle on some chopped fresh cilantro and ground sumac for color contrast and a vibrant taste. 

I like to serve this with my Homemade Garlic Butter Mini Naans to wipe up every last bit of soup from the bowl. If you have any leftovers, you will need to thin the soup with additional liquid when reheating. Happy cooking!

Sunday Dinner

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Cream of Mushroom Soup

Cheddar, Gruyère and Black Pepper Gougères

Roast Chicken

Chopped Salad with Roasted Butternut Squash, Blue Cheese and Walnuts

Italian Cream Cake

Hello and Happy Fall! Sorry I missed the last of the summer.  I had the recipes to share, but I just didn't have make the time.  There is a silver lining, though.  It means I will have more recipes to share next year😊. 

If you are a long time reader, you'll know that tomorrow marks a special day for me.  I won't say what, I'll just say that it involves a passing of another year and cake🎂.  So that means this Sunday is the menu of my choosing.  Well, most Sunday dinner menus are of my choosing anyways😉. 

Normally, I like to start my Sunday dinners with an appetizer or amuse bouche, but tonight I thought I would change things up a bit and serve a first course.  With the current chilly temperatures, a warm and flavorful bowl of soup is the perfect way to start the meal.

There are several lovely things about this recipe. First of all, it is not from a can! Second, it is very easy and comes together rather quickly. Third, by using light cream or even evaporated milk, it is easy on the waist line. And last, but most important, it is absolutely delicious! The recipe is rather straight forward.  My only embellishment is to add a splash of Sherry vinegar at the end to brighten the overall flavor profile.  I find that adding dry Sherry or Maidera over powers the mushroom flavor and this soup is all about the mushrooms!

Tonight, I am serving as a first course with a little nibble on the side and if I am serving it as a meal on it's own, I like have a warm baguette and a nice wedge of Brie cheese near by.  However, any way your serve it, it will be well received.  Happy Sunday!

Sunday Dinner one year ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

Sunday Dinner twelve years ago

Chicken and Rice Soup with Shiitake Mushrooms, Ginger and Scallions

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I have shared my Roast Chicken, the Quick Chicken Stock and now, I give you the holy grail of chicken soup!! I kid you not. This bowl has a little bit of everything to provide comfort at anytime of the year and cold-fighting remedies which is perfect for this "sniffly-snuffy-I don't feel so good" time of year. So let's have a chat because I don't think you can see all the goodness in this photo.

There are onions (yellow and scallion), mushrooms, ginger, garlic, chicken stock, soy sauce (low-sodium), chicken, rice and cilantro.  Ok, so what? Well, that means there are plenty of antioxidant and anti-inflammatory properties going on that help with digestion and fight bad things in your body. There is also fiber and protein. And if you really have the tummy troubles, there is sodium from the stock (or broth) and soy sauce (just a little and it's low-sodium) which our bodies need to retain fluids if we are losing them.  Did you know that soy sauce is also anti-allergenic? Serve it warm and steamy and those vitamin and mineral enriched vapors will help clear those clogged airways.  If you really want to take home remedy to the next level (that is if your tummy is in good shape), be daring and add a bit of Sambal Oelek. That hot Thai chili garlic paste will clear up just about anything!

Let's move on to Make it for you, make it your own. (Maybe I should include that kind of paragraph in each post🤔). First, you'll see it quite frequently in my recipes that if vegetable or canola oil is called for, I usually substitute with Safflower oil because it is high in antioxidants and vitamin E. Next, the original recipe called for four ounces of Shiitake mushrooms, but I can find a five ounce container at my local store that is pre-sliced. Who wants to pay more for stems that you are not going to use? I added garlic because I love it and it's good for you. I also added the soy sauce because I wanted to enhance a bit more of that umami flavor that the mushrooms were providing. The rice was in the original recipe, but I think you could sub it for some broken noodles, like soba noodles, or you can just leave the healthy starch out all together, but it does provide some body. The Sambal Oelek was also my addition, but I kind of have an iron stomach and will put some sort  of heat in just about anything. Ok, not Cheerios😉. Lastly, If you are one of those individuals who thinks cilantro tastes like soap or you just don't care for it, just omit it.

I hope this recipe finds you all healthy and well with strength to get in the kitchen to make this soup! If you are under the weather, pass this recipe on to a neighbor, friend or loved one as a "get well soon" hint. 

Quick Chicken Stock (made with leftover carcass)

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Broth, stock (white or brown) and bone broth...What's the difference?? Well, I will try to keep it as simple as I can without getting too particular.  

Broth is made using just the meat and vegetables and is cooked in a short amount of time.  It is lighter in color and quite thin in texture.  

Stock on the other hand is made with bones in addition to vegetables and sometimes meat. Because of the collagen-rich bones and the longer cooking time, stock has a more viscous texture. White stock is made from blanching the bones before simmering and brown stock is made by roasting the bones (sometimes with tomatoes or a tomato paste mixture) before simmering.

Now what is bone broth?? It is simply white stock that is cooked for quite a long time. As stated above, white stock is made by blanching the bones first before simmering.  That removes some of the scum or impurities from the bones that float to the surface and needs to be skimmed (that is if you are making stock from fresh bones and not a roasted carcass). It also releases vital minerals which is one of the reasons that some people like to drink bone broth stock.  I cannot explain why they call it bone broth. It just makes it confusing.

Speaking of simmering for a long time, you may have heard of demi-glace or seen that rather small and expensive container at the store by such a name. That is simply stock (that's with the bones) that is reduced until is almost like a jell-o like paste.

You can use broth or stock interchangeably for most recipes, but stock will give you a much richer flavor.

So, broth vs. stock, that is pretty much it in a nutshell. On to my recipe...

This is quick chicken STOCK because I am using the leftover carcass and wing and leg bones if available (I don't care to use the ones that were gnawed on😝).  Unlike the Simple Turkey Stock that uses just the carcass and water, I do like to throw in some veggies and aromatics.  If I did not use garlic and thyme to baste the roast chicken, then I would throw some in the pot.  If I have a leek on hand, that will sometime go in too. If you are using a dry rub, like a BBQ or Cajun seasoning 🤔, well I say go for it and use that stock for maybe a Brunswick Stew or Cajun Chicken and Sausage Jambalaya. Why not?  Get creative and,  "Make it for you, make it your own".

But why go through the trouble of making homemade stock if you can buy it from the store? I think the obvious reason is that it is economical. Whether you buy a rotisserie chicken from the store or roast one yourself, you are getting the meat, as well as a leftover carcass to make stock. I like to think of it as a 2 for 1 special. 

But it takes too much time! If you have time to read this post, then you have time to make stock. And if you are short on time after removing the meat for a meal or recipe, put the carcass in a freezer bag and freeze it until you do have the time. (You can also freeze any veggies that might normally go to waste in the refrigerator and then add them to the pot with the previously frozen carcass). 

Let's see...what else? It is very healthy because there are no additives, there are lost of minerals and you control the amount of salt. 

Lastly, it is just plain good.  Good for the mind, body and soul! Happy cooking!

Turkey Barley Soup

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Now, what do you do with that super simple turkey stock? Make a super simple soup! If you love chicken noodle soup, then you are going to enjoy this. The turkey replaces the chicken and the barley stands in for the noodles. A simple mireprox of onions, celery and carrots boost the flavor of the soup base. To add a bit of body and brightness to the soup, I make a slurry of lemon juice and cornstarch.  It is comforting and delicious!

SUPER Simple Turkey Stock

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I know. Turkey Day was a week ago, so why am I posting this now? Well... 1) I haven't done so in the past and 2) I guarantee you will want it for the next round of holiday eats this year and on down the culinary road.

There are more words in this recipe title than there are ingredients.  All you need is a leftover turkey carcass and water. That's it! No onions, carrots, celery, herbs, wine or spices. When you cooked that turkey initially, you added so many flavor components, so there is no need to add any more.  Trust me, you will be surprised how flavorful the stock will be. 

This base recipe calls for a carcass from a 12-14 pound turkey which should yield about 4-6 pounds of bones and bits.  If you have a larger turkey carcass, adjust the amount of water; about 1 1/2 cups per pound.

Sweet Potato Soup with Bacon and Chives

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Who is ready for a SOUPER easy, nutritious and delicious recipe to statisfy the soul on a chilly day? Well, this recipe certainly hits all points. 

Sweet Potatoes are a low-glycemic carbohydrate that are high in vitamins and minerals, low in fat and rich in antioxidants.  Their sweet and savory taste are balanced in this recipe when cooked with onions, garlic and just a touch of brown sugar. And yes, there is bacon and it lends a nice smoky taste, but you can omit it if you must.  If you still want that smoky flavor without the bacon, you might want to try adding a touch of smoked paprika. That might be an excellent combo. I finish the soup with the reserved bacon and a sprinkle of fresh chopped chives.  To gild the lily a bit more, I add a dollop of crème fraïche.  And that's it. Ok, maybe a few crackers on the side.  Happy cooking! 😋🥣🍠

P.S. Don't forget to check out my RECIPE page for some more soups that are perfect for a warm bowl of goodness, like Pumpkin and Black Bean Soup and Apple Carrot Soup.

Quick Beef and Barley Soup

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My son and I were huddled up in my big comfy chair the other night watching Netflix when I  turned to him and asked the daily question..."Any dinner druthers for tomorrow night?"  Usually I get a smart response like--"Food" from him 🙄.  But this time he quickly responded, "Beef and Barley Soup would be nice."  Me--🤔

Normally, I would serve this soup in late October when the skies are grey and the air temperature is cool and crisp.  Well, guess what...the skies have been grey and the air temperature has been cool and crisp lately; not to mention the rain.  So it was the perfect time to pull out this recipe.  It's easy and I know everyone LOVES it!

The original recipe called for chicken broth--???, this is a beef soup, so I like to use a mixture of mainly beef broth and a little chicken broth.  I also add garlic because everything is better with garlic.  I use a slurry of a bit more chicken broth and cornstarch at the end of cooking to give the soup a little body.  Then I finish the soup with Worcestershire sauce for a deeper flavor, and red wine vinegar and fresh parsley to give it a bright and fresh taste.

  

Serve it with some warm baked Brown Soda Bread, and this is a soup you will enjoy all year long.

Roasted Red Pepper Soup

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I have noticed that there has been some common subject matter on various social media in the past week or so. One is either commenting about the weather (yes, we are back in the single digits--  #whydoilivehere #imdonewithwinter) or sharing that someone in the family is down and out with fever and flu.  Well, I can't do much about the weather other than shovel snow, salt the walkways, and complain about how dang cold it is (!), but I can try to prevent that flu bug from crossing my thresholds.  

Years ago my children opted out of getting the flu shot (I can't say that I blame them), but only in agreement that they 1. wash well, 2. sleep well, and 3. eat well.  That means eating foods that aren't high on their yum list.  Red bell peppers are an excellent source of vitamin C, high in antioxidants, loaded with lots of other good stuff, and... definitely not on the yum list for the kiddos.  Don't get me wrong, they do like them.  But if you were to ask them, "What is your favorite thing that Mom makes?" I guarantee it won't have red peppers in it.  

Not only is this soup chock-full of roasted red bell peppers, but there are onions, garlic, carrots, and fennel-- all of which are good for keeping the system in good health.  For a little smokiness, I throw in a dash of smoked paprika.  And for a triple pepper play, I hit the finished product with some crushed red pepper flakes.   This soup is sweet, smoky, a little spicy, and the texture is as smooth as velvet (no chunky stuff for the kids).  The smooth texture does not come from any cream or thickeners.  Just three tablespoons of Arborio rice are simmered with the other ingredients before being puréed.  It can be served warm, room temperature, or even cold (that is, when it's not sub-zero outside).  And to really make the kids go back for seconds, serve it with some artisanal bread and aged prosciutto that you picked up from a recent food field trip.  (You Facebook followers know the place I am talking about☺.)

Broccoli and Cheddar Cheese Soup

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I was able to take a couple days off recently and vacation down South to defrost, but I am back in the Chicago area and guess what??  Yep, it's still cold and snowing .  I enjoy soup all year long, but this time of year it is on the menu at least once a week.  There's just something about a warm bowl of creamy goodness and a piece of crusty bread that really satisfies the body and helps take the chill off.  One of our favorites after a day of sledding or shoveling is Cheddar Cheese Soup.  It makes for a perfect "light" lunch with some croutons for crunch.  But come dinner time, I need to serve something a little more substantial.  

Like the cheese soup, a mixture of flour and butter is cooked with the veggies before adding the liquid.  This eliminates the need for canned condensed soup.  The holy trinity (onions, carrots, and celery) are simmered for a while in the soup base before adding the potatoes and broccoli ( I do this because over-cooked potatoes and broccoli are not good eats). Unlike the cheese soup, I do not purée the mixture.  I leave the veggies diced for a chunky, full-bodied texture.  Hit it with a dash of cayenne pepper for a kick (good for the sinuses this time of year) and grab a piece of warm country bread to sop up every last bit of goodness.  Well, unless you're going back for more☺.

Carrot Apple Soup

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Apples, Carrots, Onions, and Butternut Squash...an ode to Fall in food terms.  Seriously.  When my middle daughter Emma took her first spoonful, she said, "Mmmm...tastes like Fall".  I couldn't agree more.

The original recipe called for ginger, but I didn't want to overpower the seasonal flavors of the root vegetables and squash.  Instead, I added lemon zest to brighten the flavors and added some cayenne for a little kick.  Some added fresh thyme for a subtle herbal flavor, and a dollop of crème fraîche really rounds out the savory flavors.  It is delicious on its own, but I highly recommend serving the soup with bacon and melted cheddar sourdough toasts.  So good!

Chilled Cucumber Gazpacho

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For those of you still sweltering in the heat of Summer (to my local readers, "What's with the Fall-like temperatures??"), I give you this chilled bowl of light and creamy goodness with a little kick.

If you are a longtime follower, you may recall the Tomato-Based Gazpacho that I posted over two years ago.  I like to think of this "white" gazpacho as the flip-flop version.  The base of this soup is a combination of cucumbers and yogurt and the garnish is the tomato-based salsa.  

I use plain low-fat yogurt; not greek, and regular garden cucumbers; not English.  I use 1-2 jalapeños depending on the heat.  (Jalapeños can be as mild as a green pepper or hot as blazes.)  The salsa calls for white wine vinegar rather than the lime juice in a more traditional salsa.  I also use a large shallot in lieu of a yellow onion.  It has a milder flavor and I think the flavor marries nicely with the vinegar and cucumber flavors.

A bowl of this gazpacho is like the contents of your harvest basket after a stroll through your late Summer garden.  The flavors and aromatics present offer a new experience with each spoonful, so make some and get veggie with it! 

Tomato-Fennel Soup

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Almost everybody has eaten tomato soup in at least one of its many incarnations.  Maybe you've graduated from the beloved Campbell's of your youth and tried making it in your own kitchen.  I think that one can never have enough recipes for it.  There are so many delicious variations on the classic that it begs for experimentation.  Which brings me to this one.

I use a bit more than the original because I like a hearty bowl of soup.  Having said that, I also cut back on fat/calories by using half-and-half instead of heavy cream.  (Swimsuit season is among us...at some point). The major taste change comes from the addition of balsamic vinegar. Not only does it add a depth of flavor, but it also adds a brightness that accentuates the bold flavors of the tomatoes.

This soup is a great bowl in its own right with crackers or bread, but also makes a winning combination when paired with a sandwich (calling all grilled cheese lovers!).

Lasagna Soup

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Do you ever have a craving for a hearty serving of deep dish lasagna?  You know--the layers of meat, veggies, pasta, and gooey cheese?  Well, with a schedule full of basketball x 2, wrestling, and other school activities (not to mention my own daily chores), that rather labor intensive dish is not in the rotation these days, but this beauty of a recipe is ☺.

The original recipe used fusilli pasta, but I like to use malfaldine.  If you are not familiar with malfaldine, it is like mini lasagna sheets.  I just break them up into smaller pieces.  Use hot or sweet Italian sausage to suit your own taste.  Since this bowl of goodness requires a good amount of cheese, use a quality one or, better yet... go homemade.  Oh, and don't forget a side of garlic bread (kind of a must for dunking).  Soup is on!

Creamy Chicken Tortilla Soup with Black Bean Salsa

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How would you like to get all of the great flavors of TexMex cuisine in one warm, hearty, satisfying bowl?  "Yes, I'd like that"-is what I answered to this question that I asked myself the other day.  With the kids back at school, that'll happen to you.  Anyway...you got your chicken, black beans,  hominy, the creamy cheesy--I could go on, but from here I'll just refer you to the recipe.  There is something in this dish to satisfy all tastes.  And it includes the easy ability to serve buffet style with the ingredients in bowls, so everyone can add what they like to the main body of the soup.

Use a spoon or use a chip and dig in!

Cheddar Cheese Soup

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This is one of the first soups I make when the temperatures begin to dip. The taste is perfect after a long walk in the woods with the dogs or a chilly morning on the soccer fields.  It is warm, creamy, and cheesy without being too heavy.

A mixture of onions, carrot and celery (the French Holy Trinity) make up the bulk of the mirepoix, but I like to add a little garlic as well.  This recipe is thickened with flour and stock, giving it a clear flavor edge over the canned, condensed varieties.  Chicken stock is used for the body, but vegetable stock can be used for a vegetarian version.  It is all pureed until smooth and creamy.  *(Bonus for those of you who have picky vegetable eaters---they will never know what's in it other than cheese.)*  I like to use half-and-half instead of cream for calorie and texture concerns.  I use a quality aged white cheddar (the yellow color comes form the pureed carrots).  Remember that this is cheese soup, so use the good stuff and grate it yourself.  Serve it with with a handful of croutons and cayenne pepper for a kick.  

Hearty Minestrone

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I came across this recipe last year but had forgotten about it until I heard an interview on NPR a couple weeks back.  What lured me into to this recipe was the V8 in the ingredients. We are big fans of that vegetable juice concoction, so why not give it a go?

The recipe calls for dried cannellini beans, but you can use great northern or navy beans. The soup base is a mixture of chicken broth, water, and that V8.  I used chicken broth for the amount of water and water for the amount of chicken broth.  I felt this would give the base more flavor and it does. Speaking of flavor, the broth mixture is further enhanced by the addition of a piece of parmesan rind.  No, it doesn't melt.  It just gives the soup a good, deep flavor.  

Basil is added for a fresh flavor and red pepper flakes join the party for a good kick.  Serve with parmesan cheese, a drizzle of good olive oil, and a piece of that Classic American Garlic Bread for dunking. Chock-full of veggies, beans, and a bit of pasta (because that's the way I like it), this is one hearty bowl of minestrone indeed.

Black-Eyed Pea and Collard Green Soup

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The New Year is upon us and for me that means having black-eyed peas and greens on the menu in various forms.  As a reader you may know that my background is of Southern heritage.  All though I no longer live below the Mason-Dixon Line, I still take part in many of the wonderful foods and traditions.  If you are not familiar with the eating of peas and greens at the start of the New Year, the peas, once swollen in size, represent prosperity and the greens represent good fortune.  

The dried black-eyed peas can be soaked overnight or quick soaked if you are pressed for time.  Once soaked, I cook the beans with a few veggies  like garlic, onion, celery, and carrots, a ham hock for good flavor, and the collard greens.  Unlike the original recipe that adds the greens at the end of the cooking time, I like to cook the greens for a longer period of time with the beans to remove the bitter flavor and for a tender bite.  Opposite goes for adding the diced ham.  I use the ham hock to flavor the broth and then add the ham right before serving along with any meat from the hock.  That way the ham stays moist and tender, but the soup still has that deep ham flavor.

This is a great recipe for those of you who enjoy your black-eyed peas and greens, but without all the work of a full menu of Hoppin' John, Southern Cooked Greens, and Glazed Ham (that comes Sunday).

Although we are ending the year in Chicago without any accumulated snow (is that possible?!), the air is chilly and a body-warming bowl of goodness with a dash or two or three of hot sauce is still a welcome thought.  And what could be better than ending the year with a bowl full of prosperity and good fortune?  The great taste is just a bonus!  

Albóndigas Soup

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This is Albóndigas Soup, a.k.a Mexican Meatball Soup.  The deeply flavored broth is spiked with chipotles and adobo sauce.  You can certainly add as much or as little of this as you like.  You can even omit the chipotle, but don't skip out on the adobo sauce.  It adds a wonderful smoky kick.  The meatballs are made from a mixture of beef and pork to which crushed tortilla chips and an egg are added as binders.  I baked the meatballs instead of par-boiling them to achieve a nice crust.  Simmer the broth and meatballs together with added carrots, zucchini, and rice.  There is so much going on in each spoonful that you may not taste the same flavor combination twice in one bowl.  You'll find the red broth pulling you back for more.    

Don't forget about how to store your chipotle chiles and adobo sauce.