Easy Salmon Chowder

Here is the other recipe I got from the paper, also the Hartford Courant. This one needed more tinkering but it came out great!

Salmon Chowder

1 onion, chopped

3 stalks celery, washed and chopped

3 medium Yukon Gold potatoes, peeled and diced

1 Tbs olive oil

2 cups water

2 Tbs butter

2 Tbs flour

1 12ox can evaporated milk

1 1/2 cups milk

1 15oz can salmon, bones and skin removed

salt and pepper

In a large pot, heat the olive oil. Add the onions and celery and cook until starting to soften. Add the potatoes and the water as well as a sprinkle of salt. Let cook until the potatoes are soft, about 15 minutes.

In a small saucepan, melt the butter. Add the flour to make a roux. Cook for a minute or two and then add to the soup pot followed by the evaporated milk and the milk. Stir well and let cook just at a simmer for about 5 minutes. Add the salmon and stir well to break up the big pieces. Do not let it boil. Cook for a few minutes and check for seasoning. Add salt and pepper as desired.

I served this with the Amish Pertzels and a big salad and it was a great hit, even with my pickiest eater (though she did need to sit on my lap before she would try it!).

Broccoli Soup with Anchoviy Crostini

This is a yummy recipe that comes from a great soup cookbook called Sensational Soups by Jeni Wright.

Cream of Broccoli Soup with Crostini

1 lb broccoli

4 canned anchovies, chopped (you’ll use the others for the crostini)

5-5.5 cups of broth (veggie or chicken)

1/4 cup grated Parmesan cheese

pepper

1/2-3/4 cup cream

Separate the stems from the florets, chop stems. Bring broth to a boil and add stems and anchovies, cover and simmer 15 minutes. Add florets, 1/4 cup Parmesan and pepper. Cover and simmer another 10 minutes. (Here I let mine cool while I picked up the kids) Puree in a blender until smooth. Add cream and reheat without boiling. Serve hot with more cheese and crostini (below)

Anchovy Crostini

remaining anchovies

1 finely chopped garlic clove

1 Tbs olive oil

1 tsp vinegar

pepper

loaf of bread (I used my favorite Olive Oil Ciabatta)

grind into a paste with a mortar and pestle. Slice bread into thick slices (I did 8 and left a few plain for my little ones) and put under a broiler for 2 minutes. Spread with anchovy paste and serve as is or heat in a 350 degree oven for 10 minutes.

Roasted Butternut Squash and Carmelized Onion Soup

The harvest holiday of Sukkot starts tonight and for the next 8 nights we will eat in our Sukkah (a temporary hut like structure, ours is on our porch). This holiday is by far my favorite of all on the Jewish calendar. I love to eat outside on chilly nights and my children (and I) get such a kick out of decorating the sukkah.

My other favorite park of Sukkot is making fall foods that will warm those dining in the sukkah! Soup is always on the menu. Tonight we will eat the Butternut Squash soup below. Tomorrow night I will make a Lentil and Roasted Garlic soup! Yum!

Roasted Butternut Squash and Caramelized Onion Soup

1 butternut squash, peeled and cubed

3 medium onions, sliced

1 tbs butter (can omit to make this vegan)

olive oil

thyme

salt and pepper

5 cups bouillon or vegetable broth (I used Rapunzel Sea Salt and Herbs)

Preheat oven to 450F. Toss the squash with olive oil and season with salt, pepper and a sprinkle of thyme. Roast in the oven for 30-40 minutes or until the edges are browning.

Meanwhile in a heavy bottomed pot or dutch oven heat butter (or substitute olive oil) and caramelize the onions. See instructions and pictures here.

When the squash is cooked, add it and the broth/bouillon to the pot of onions. Stir and simmer for 15 minutes. Use an immersion blender to puree the soup. Taste and adjust seasonings as needed.

One head of Broccoli - two meals

I bought a beautiful and very large head of broccoli at the farmers market on Tuesday. I used part of it to make a delicious Tofu Stir Fry (I fried tofu in peanut oil, then scrambled three eggs, then steamed the broccoli, then added ginger, garlic and scallions along with Lee Kum Kee Vegetarian Stir Fry Sauce and voila, dinner!). Then tonight I used the rest (including all the stems) to make a great Broccoli and Cheddar soup.

For the soup I took the broccoli, one onion, three cloves of garlic and 6 cups of broth and brought it to a boil. Added salt and pepper and simmered till soft and then pureed with the immersion blender. Before serving I added about 1/3 cup milk and 1 cup of grated cheddar.

Served the soup with potato skins (with veggie bacon and cheddar) and sugar snap peas.

So Simple

Today while prepping dinner, my youngest (he is 4) asked to help. I was not sure there was much for him to do besides peel potatoes and carrots and he was not to keen on that anyway. So I set him up beside my cutting board and close to the soup pot and gave him the simple job of putting everything I chopped into the pot. He was thrilled and sang a little song while working beside me.

After we finished and moved his stool as the stove was turned on he said with great pride “Now everyone will have to thank you AND me for dinner tonight!”.

Little things can make a big difference in the kitchen, don’t be afraid to let your children get involved, even if the job seems small they can take great pride in having helped to prepare a meal.

We will be enjoying Cauliflower Soup and baked potatoes tonight! Thanks Jethro!

Used this great bag of greens to make a delicious soup tonight! It rivals my original recipe for Power Soup! This is a great way to get kids to eat new veggies (especially new greens) as they have no idea what is in it unless you tell them. My 9 year old is adamant that he hates spinach and yet he loved this soup! Another example of how names can change our perceptions of food.
New Power Soup
1 Bag of Power Greens
1 onion, chopped
2 leeks, chopped
2 Tbs olive oil
2 cloves garlic, minced or pressed
1 potato, chopped
4 cups broth (I used No-Chicken broth by Imagine)
2 cups water
salt and pepper
Heat olive oil in a large heavy bottom pot (like a Le Creuset or dutch oven) then add onions and leeks and saute until wilted. Add garlic and stir. Add potato followed by broth and water. Bring to a boil then add greens. When wilted add salt and pepper and cook covered over low heat for about 15-20 minutes. Cool slightly and puree with immersion blender. Taste for seasoning and add more salt or pepper if necessary. If desired add 1/2 cup of cream.

Used this great bag of greens to make a delicious soup tonight! It rivals my original recipe for Power Soup! This is a great way to get kids to eat new veggies (especially new greens) as they have no idea what is in it unless you tell them. My 9 year old is adamant that he hates spinach and yet he loved this soup! Another example of how names can change our perceptions of food.

New Power Soup

1 Bag of Power Greens

1 onion, chopped

2 leeks, chopped

2 Tbs olive oil

2 cloves garlic, minced or pressed

1 potato, chopped

4 cups broth (I used No-Chicken broth by Imagine)

2 cups water

salt and pepper

Heat olive oil in a large heavy bottom pot (like a Le Creuset or dutch oven) then add onions and leeks and saute until wilted. Add garlic and stir. Add potato followed by broth and water. Bring to a boil then add greens. When wilted add salt and pepper and cook covered over low heat for about 15-20 minutes. Cool slightly and puree with immersion blender. Taste for seasoning and add more salt or pepper if necessary. If desired add 1/2 cup of cream.

Comfort food: Tomato Soup

This is a great lunch! And so much better than soup from a can! The grilled cheese is on sourdough bread from a local bakery, it is great!

Creamy Tomato Soup

1 large onion (or 2 med) chopped

2 Tbs olive oil

sprinkle of salt

4 cups of broth (veggie or chicken)

1 28 oz. can peeled plum tomatoes (preferably organic or Italian)

pepper

1 tsp sugar

2/3 cup cream

In a large pot, heat olive oil. Add onions and a sprinkle of salt. Saute until onions are limp and just starting to brown. Add broth, tomatoes, sugar and some pepper. Bring to a boil then reduce to a simmer. Simmer for about 40 minutes.Take off heat.

Puree the soup in a blender. Return to pot and add cream, warming gently. Check seasoning and add salt or more pepper if necessary.

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