Corn Chowder

I grew up in the Midwest with the phrase "knee high by the Fourth of July" and ate fresh, crisp ears of corn at the end of every summer. Living in Florida now means that our seasonal vegetables are a little out of sync with most of the country. This week I found a springtime crop of sweet corn at the grocery store. The weather is still cool enough for hot soup, so I decided to make a pot of our favorite corn chowder and to experiment a bit by using corn broth as the liquid base.

Tornado Watch and Tomato Soup

The view that greeted me from my patio Sunday morning was miserable.  Still, it turned out to be the meteorological high point as the day progressed and the sky simply grew darker and continued to dump endless buckets of water from Tropical Storm Debby.

We weren't going anywhere, including to the grocery store, which gave me just the excuse I needed to make bread.  I usually like overnight starter recipes that make chewy loaves with a sourdough tang, but this day I needed something quicker.  The recipe from King Arthur Flour for English Muffin Toasting Bread worked out perfectly.

I only had to make a single substitution for The Kid's food allergies:  plain soy milk for the full on dairy.  Although the recipe called for instant yeast, I used a packet of active dry, simply because that's all I had on hand.  Proofing did require a full 90 minutes instead of the 30 to 60 called for, but I was expecting a longer rise after switching up the yeast.  The only other change was to give it a quick spritz with water right as I put the loaf in the oven, both to give the oven spring a little boost and to help the crust brown.  (Since I can't do an egg wash, I almost always use my spray bottle on yeasted baked goods so they develop a nice golden brown color.)

This quickie bread recipe definitely gets high marks.  If you try it, though, be sure to apply the cornmeal generously, since my loaf wanted to stick to the pan in a few places where it was thinner.

The bread was a perfect match for the new daiya "chedder style wedge", that I finally found at the health food store, so my son is now able to experience a grilled cheese sandwich with his tomato soup.  (He hasn't been suffering, though, because he loves his grilled Sunbutter and banana sammies.)  I'll admit to being a bit disappointed when I first opened the package, since the shreds had given me such high expectations.  It looked like Velveeta, and not in a good way.  Then I tried it.  It actually tasted like cheddar, though the texture was also reminiscent of cheese product.  Velveeta needs to visit daiya's test kitchen and take notes!

The verdict on the wedge?  Great taste, fantastic for melting, but I wouldn't put it on a cracker.

By the way, did I mention the tomato soup?

Thick and Rich Tomato Basil Soup

(Click here for printable recipe.)

2 Tbs olive oil
1 large onion roughly chopped
2 stalks celery, sliced
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp kosher salt
half dozen twists fresh ground pepper
3-4 cloves garlic, minced
28 oz can whole peeled tomatoes with liquid
6 oz can tomato paste
4 C water
1/4 C fresh basil leaves, chopped

Heat olive oil over medium heat in a large pot.  Add onion, celery and seasonings.  Cook for 5 to 10 minutes, stirring occasionally, until vegetables are soft.  Mix in garlic, then add tomatoes, paste, water and basil to the pot.  Squish tomatoes against the side, stir paste until mixed with water, then bring to a boil.  Reduce heat to medium low and allow to simmer for 20 to 30 minutes.

Remove from heat.  Carefully use an immersion blender to puree soup to desired smoothness.  Or desired chunkiness, if you prefer.  Adjust salt and pepper to taste and serve.

Leftovers freeze extremely well, but may stain plastic containers.

I'm sharing my rainy day meal with:

• Allergy Free Wednesday hosted by Michelle of The Willing Cook,
• Allergy Friendly Friday at Cybele Pascal's place and
• Souper Sunday created by Deb of Kahakai Kitchen.

Kitchen Sink Soup

When food allergies are first diagnosed, cooking becomes incredibly challenging.  My best suggestion when confronted with this overwhelming change in lifestyle is to keep meals very simple during that first period of adjustment, and save the search for new ingredients, substitutions and products for a little later.

This soup  is a bowl of comfort with endless variations, perfect for that transitional period and any time after.  It has a tomato base with lentils and potatoes plus any vegetables that are in season or on hand.  It's gluten free, vegan, nutritious, thrifty, delicious and filling.  I've added turkey sausage when my meat eating Midwestern family comes to visit, and lost track of the other variations I've made over the years.

Soup has another magical property.  Vegetables that are controversial on my son's plate get gobbled down without hesitation when bathed in a savory broth.  What's not to love?

The ingredients that usually stay the same when I make this are in bold print; feel free to add, omit or substitute the others according to whatever strikes your fancy or is available in your pantry.

Kitchen Sink Soup

(Click here for printable version.)

2 Tbs olive oil
1 large onion, chopped
2 stalks celery, sliced, with leaves reserved
2-3 carrots, sliced
2-3 cloves garlic or 1 tsp powdered garlic
salt and ground pepper to taste
2 Tbs dried mixed Italian herbs
29 oz can crushed or pureed tomatoes
6-8 C water
1 C dried lentils, rinsed
1-2 lbs potatoes, peeled if desired and cut into small cubes
fresh herbs if available (I added some basil)
9-12 oz bag washed baby spinach

Heat olive oil in large soup pot over medium.  Add onion, celery, carrots and seasonings.  Stir occasionally while cooking until onions are translucent.  Add tomatoes, water, lentils, potatoes herbs and reserved celery leaves.  Bring soup to a boil, then reduce to a simmer and cook for 25-30 minutes until lentils and potatoes are soft.  Stir in spinach and adjust seasonings immediately before serving.

Makes a ginormous pot of soup.  The leftovers freeze well.

Getting down with the soup.

I wanted to take a photo of the soup on the stove, but The Kid thought I should take a pic of him with the soup instead.  If you look over his left shoulder, you can just see the simmering Dutch oven.  (By the way, if you are ever offered a free haircut by a student barber for your squirmy child, just say NO.  Trust me on this.)

I'm sharing my big pot o'soup with:

• Allergy Friendly Friday, hosted by Cybele Pascale,
• Souper Sunday with Deb of Kahakai Kitchen,
• Diane's Real Food Weekly at the Whole Gang and
• My Legume Love Affair, begun by Susan of The Well-Seasoned Cook and hosted this month by Smitha of Kannada Cuisine.

Finally here's a gratuitous shot of the Japanese Eggplant that just started flowering on my patio.  I'll be posting more about our container garden later!

Pumpkin Chili

When I first heard the words "pumpkin" and "chili" used together, I was skeptical.  The sweet and silky addition to my regular turkey chili has converted me, though, if for no other reason than I no longer feel guilty if I don't have a green vegetable on the side.  Everyone gobbled it down with enthusiasm, and The Kid very specifically requested that the leftovers be put in his lunchbox the next day.

I've adapted the recipe from Rollin' Oats Cafe and Market, which I believe was written originally by Gluten Free Gidget.  (Hi, Katrina!)  You will notice that this recipe is exceedingly mild.  There is a wide variety of tolerances to spiciness at my table, so I try to make dishes like this as flavorful as possible, but without too much heat.  Then I plunk a bottle of Tobasco down in front of my husband when I serve it.  Even without food allergies, cooking for a family requires the art of compromise!

Turkey Pumpkin Chili

Adapted from Rollin’ Oats Market and Cafe

(Click here for printable recipe.)

2 Tbs olive oil
1 large sweet onion, chopped
1-2 tsp ground cumin
½-1 tsp ground paprika
¼-½ tsp ground chili powder
salt and pepper to taste
2 cloves garlic, minced
1 lb ground turkey
15 oz can pumpkin puree
6 oz can tomato puree
1-2 C chicken stock
15 oz can black beans
1 C frozen sweet corn

Heat olive oil in a large heavy bottomed pot over medium heat.  Saute onion until soft, mix in spices and garlic, then add turkey and cook until completely brown.  Add pumpkin and tomato puree, then slowly pour in chicken stock while stirring until desired consistency is reached.  Mix in beans and corn, then allow to chili to come to a low boil.  Adjust seasonings and serve.


I'm sharing this creamy bowl of chili with Deb of Kahakai Kitchen for Souper Sunday. Be sure to check out her weekend round up!

Sweet and Spicy Fruit Soup

When I was a kid, my mom would end the holiday season with Søtsuppe ("Sweet Soup"), a traditional Danish fruit soup, which she served with a huge dollop of whipped cream every New Year.  My brother and I used to tease her (with a certain degree of accuracy, if not tact) that this was her method for clearing relatives out of the house.

The infamous fruit soup has since become one of those childhood recipes I've started to revisit with an eye toward adapting for my son and updating for myself.  Enter the Marx Foods "A Chili & A Spoon" Blogger Recipe Challenge.

I was fortunate enough to receive a box with samples of six different kinds of dried chilies and a letter with the following directive:

Your challenge is to create an original recipe using at least one of the six types of chili you'll find in this box.  The only other criterion is that it must be a dish that requires a spoon to eat.

How could I resist?

After sticking my nose into the bags of chilies and inhaling their peppery goodness, I researched the flavor profiles of the two mildest chilies, the Guajillo and the round Cascabel ("little bell"), which captivated me with its rattling seeds.  The Guajillo has berry tones, while the milder Cascabel is more smoky and woodsy, both of which were welcome additions to my sweet soup.  I rehydrated two Cascabel and a single Guajillo pepper according to Marx Food's directions.  Afterward I removed the seeds and made the skins into a paste.  Bravely, I touched a tiny portion to my tongue.  As expected, the heat briefly overwhelmed me.  Once it receded, though, I could feel the smokiness rolling over my taste buds.  It was exactly the kick my staid Scandinavian soup needed.

The original version of the fruit soup lends itself to improvisation and clearing leftover bits and bags of dried fruit out of the corners of the cupboards.  It also made a whopping 3 quarts of juicy goodness to feed your nearest and dearest.  In addition to spicing things up, I've cut the quantities in half.  While the choice of dried and fresh fruit is always varied, I've italicized my nontraditional additions and substitutions, so that the bones of the original recipe are still visible.

Sweet and Spicy Fruit Soup

1/2 C dried apricots
1/4 C dried plums (prunes)
1/4 C dried cherries
1/4 C dried dates
1/4 C raisins
2 Tbs candied ginger
1 apple, skinned, cored, seeded and finely chopped
2 Tbs honey (or agave to make vegan) for granulated sugar
2 Tbs tapioca
1 cinnamon stick
a few fresh gratings of nutmeg
zest of one orange
1/8 tsp chili paste (adjust as desired)
1/4 C raspberry preserves

Finely chop the dried fruit and candied ginger and place in sauce pan with 4 Cups of water.  Cover and allow to soak for 2 to 3 hours.  Add the rest of the ingredients except preserves and stir until completely integrated.  Bring mixture to a boil over high, then reduce heat, cover and simmer for 1 hour.

Remove pan from heat and remove cinnamon stick.  Stir preserves into soup.  Transfer to a bowl and chill in refrigerator.

Traditionally served cold with whipped cream and slivered almonds, I slid a scoop of my son's favorite vanilla bean coconut milk ice cream on top instead.

It looks like the Søtsuppe is going to get passed down another generation after all.

Many thanks to Marx Foods for the free samples and for letting me participate in this fantastic challenge.  There's going to be a poll to determine the winner, so I'll update this post with a link to the contest, if you'd be kind enough to pop over to their site and vote for my kickin' soup!

I'm also sharing my fruit soup with Souper Sundays, hosted by Deb of Kahakai Kitchen. She posts a great weekly round up of soups, salads and sammies.

Update:  Here it is, the link to the contest!  Just click on the badge.  Thanks for taking the time to vote, and be sure to check out all the other smoking hot recipes!

Alphabet Soup

We recently had a rare (for summer in the Sunshine State) long and rainy, Cat in the Hat kind of day. After a morning of coloring books, DVD's, overcast skies and unending drizzle, I broke out the Dutch oven despite the season to make a cold weather favorite for lunch.

2 Tbs olive oil
1 sweet onion, chopped
2 stalks celery, including leaves, sliced
2 carrots, sliced
1-2 cloves garlic, crushed
1 Tbs dried mixed Italian seasoning
kosher salt and fresh ground white pepper to taste
28 oz can crushed tomatoes
15.5 oz can kidney beans, rinsed well
3-4 C water
1 C alphabet pasta

Heat olive oil on medium in a large, heavy bottomed pot. Add onion, celery (reserving leaves), carrots, garlic and seasonings. Stirring regularly, saute vegetables until soft, about ten to fifteen minutes. Add tomatoes, kidney beans, reserved celery tops and water, then bring to a boil. Add pasta and cook according to package directions. Adjust seasonings and serve. This makes a humongous pot of soup. The extra freezes nicely to save for the next rainy day.

The best part of this meal was The Kid's musical accompaniment. It went something like this:

Look, there's a Z! Z is for zebra, mm mm mm. Ooh, that's a kidney bean, mm mm mm. Look, I found a D! D is for dinosaur, mm mm mm.

I'm sending my well lettered soup both to Deb in Hawaii of Kahakai Kitchen for Souper Sunday and to Psychgrad of Equal Opportunity Kitchen, who is hosting this week's Presto Pasta Nights, the long running event begun by Ruth of Once Upon a Feast.

Chicken Soup

This is the chicken soup you have been looking for.

2 Tbs olive oil
1 sweet onion, chopped (approx. 1 C)
1/2 tsp salt
ground white pepper to taste
1 1/2 tsp dried thyme leaves
1/2 tsp dried rosemary
4 oz fresh mushrooms, sliced (approx. 1 C)
2 cloves garlic, finely chopped
1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2" wide strips
1 quart chicken stock
1/2 C white rice
2 carrots, sliced
2 stalks celery, sliced
handful of Italian parsley or celery leaves, chopped, for garnish (optional)

Heat olive oil in a large heavy bottomed pot on medium high. Saute onion, salt, pepper, thyme, and rosemary until onion is transparent. (Omit salt if using commercial chicken stock in recipe.) Add mushroom and garlic, cooking until heated through, then add chicken. Cook chicken until all pink is gone, then add chicken stock. Bring to a boil, add rice and stir, cover with lid, and reduce heat to a low simmer. After ten minutes, add carrots and replace lid. After another five minutes, add celery, and close lid again. Allow to simmer for five more minutes, adjust salt, garnish, and serve. (This timing method creates perfectly cooked vegetables, instead of the slimy pieces of mush that are usually lurking in soup bowls.)

Chicken Stock

5 lbs chicken necks and/or backs
water
2 onions, quartered
2-3 carrots, split lengthwise
3-4 stalks of celery, broken in half
2-3 parsnips, split lengthwise
handful of black peppercorns
1-2 bay leaves
2-3 dried mushrooms

Place chicken in a large stockpot, and cover with water to within a couple inches of the top. (It's OK to start with frozen chicken.) Bring the water to a boil, then drop temperature to a very low simmer. Skim foam from the top until no more appears, then add the rest of the ingredients. Allow to simmer on the lowest heat setting that will still cause bubbles for at least eight hours. (If you're not planning on spending eight hours at home, a crock pot will also make delicious stock, but the color will be an odd dark brown.)

Remove from heat and allow to cool slightly. Line a colander with paper towel and gently pour stock through colander into a large pot or bowl, preferably placed in the sink. Discard the remnants left in the pot. In I'm Just Here for the Food, Alton Brown recommends filling a ziploc bag with ice, then floating it in the stock to cool it quickly. (He also describes a daredevil scheme using cheesecloth and aquarium tubing for siphoning the stockpot empty, but I've never been brave enough to try it. Although it is not oriented toward food allergy avoidance, I highly recommend the book. It explains how different cooking processes work, which helped me greatly when I began to experiment in the kitchen.)

Refrigerate the stock overnight, then skim off the fat from the top of the liquid. Freeze, or use immediately. I use a combination of one, two, and four Cup sized plastic freezer containers, so that I don't have to thaw more than I need.