Scallop Chowder

Scallop Chowder with Proscuitto

Chowder season is here! I love braises, stews, and chowders in the fall. Here is a chowder I made several months ago. It sort of took on a life of its own after awhile and was a great way to use leftover stuff. This is a no-flour chowder. It is soupier than other cream based chowders.


Scallop Chowder (serves 4)


You will need:

1 sweet potato cubed
1 baking potato cubed
1 leek (rinsed very very well) sliced
2 carrots chopped
1/2 cup of wine
2 cups of veggie stock
2 cups of clam juice (Cento is a good brand for this)
3 slices of bacon chopped
1 pound of bay scallops
1/2 cup of heavy cream
Salt/pepper
Proscuitto for garnish (this is optional. I just needed to use it before it went bad)
Chives or parsley for garnish would have been wonderful

So this requires two pots. The original recipe from Epicurious required three pots. That is ridiculous. I modified it and used two pots.

Do this recipe on medium heat:

1) Chop your bacon and saute it in a heavy bottomed dutch oven. Remove when cooked
2) While bacon is cooking, clean your leek. Cut the big green part off and the bottom off. Cut length wise and rinse with cold water. Make sure to rinse all of the sand that gets in there. Pull apart the layers and wash them out.
3) Chop your leek and carrot and saute in bacon fat. Add some EVOO if necessary. Salt and pepper every layer!
4) While the leek and carrot saute, peel and chop your potatoes
5) Deglaze the leek and carrot with wine. Let evaporate
6) Add in your potatoes. Begin to cook the potatoes
7) Add you clam juice and veggie stock. You will want to cook until potatoes are tender. The soup should be brought to a boil at this point and then turned down. Let it simmer for 15 minutes.
8) In the mean time, salt and pepper your scallops. Make sure they are dry so that they sear. Cook them on your griddle or in a big skillet with some EVOO. They are small and don't require that much cooking. You will add them in the soup later at the end.
9) When scallops are cooked and the potatoes are cooked, turn up the heat and let the soup thicken slightly
10) Turn down the heat and add the cream. At this point, get out your immersion blender and give it a good blend. This how I was able to make it semi thick without flour. Blend well.
11) Add in your scallops. Turn heat back on low and cook for 1-2 minutes.
12) You are done...

Serve this with a salad or bread if you eat bread. Garnish with leftover bacon (I added proscuitto AND bacon to mine). Taste for proper seasoning. Garnish with parsley or chive if you have that.

Enjoy!

Making Homemade Stock

Crockpot Stock

In an attempt to cook like a pro, I make my own stock. I talk about making it all the time. Here is an easy way to do it.

I keep chicken carcasses, beef/lamb/pork bones in the freezer in ziploc bags.  I also keep turnip, carrot, celery, asparagus, herbs, mushrooms stems, and onion tops/ends in the freezer. In the picture, you see frozen scallions, celery bottoms, frozen carrot chips, turnips, radishes, parsnips, asparagus and even the skins of onions. It is okay to include skins. When I am prepping, I push all the veggie waste to the side and put it in a baggie. I also freeze herbs before they go bad. All of the extra stuff is strained out anyway. Using your crockpot makes this simple. If you would like simply lamb or beef stock, start saving your bones. You would use the exact same method for beef stock. In addition, for vegetable stock, omit the bones. Cook the same way, but you would need to add some mushrooms to increase the beefiness of the stock.

Homemade Stock

1) Get your crockpot out (you will need a 6 quart)
2) Put several bones (I used beef bones from steaks) and a chicken carcass in the pot
3) Put frozen (or fresh if you don't have frozen) vegetables in there (onion, carrot, celery, garlic and thyme are a must). Add your other veggies too like root vegetables, herbs, and scallions.
4) Add a good bit of each: pepper, salt, and red pepper flakes
5) Cover with water
6) Cook all day. It will make a delicious broth after about 8 hours
7) Turn off crockpot
8) Get a large bowl and put a strainer on top of it
9) Carefully pour stock into the strainer
10) Press on the vegetables and carcasses in the strainer. This extracts big time flavor
11) Put the strained stock in freezer bags or tupperware or mason jars
12) Freeze what you don't want. Pull out the bags to thaw the night before you need them

This seriously makes the best soup! Add whatever you want in there. Before giving up gluten, I would make my husband a simple soup of homemade chicken broth, tomatoes, and frozen tortellini. Sprinkle with basil and parmesan cheese...presto, dinner is made.

Your food tastes better when using homemade stock. It can be eaten on its own too. In the paleo community, bone broth is quite popular. It is an amazing source of calcium. This method produces results that are far superior to stock in the box. It is like reusing already enjoyed food. You would be shocked at the amount of celery tips, asparagus tips, onion layers and the stalky part of herbs that get thrown away. This stock was from 100% recycled material! Delish and a money saver....

Tips for Busy Home Cooks

I work and commute every day. My commute is absolutely dreadful but I like a home-cooked meal at night when I finally get home. This means that I have to plan my meals ahead of time and prep throughout the week. For example, this morning, I chopped up two bell peppers, one onion and two stalks of celery. I pulled the ground beef out of the freezer. I put the vegetables in a baggie. Any extra 15 minutes I have, I am using them wisely.

Tips That Keep Meals on the Table

1) Plan your meals ahead of time. (During the week, I cook M, T, W, Th)
2) Go shopping for everything on the weekend
3) Freeze whatever meat you buy ahead of time. Thaw the day before. I learned this the hard way.
4) Keep a well-stocked cabinet and freezer: This will change your life!

Here are some examples: Keep canned tomatoes, tomato paste, pastas (for non paleo followers) beef/chicken stock, potatoes, onions, peppers, carrots, and celery (these keep well in the frig for a while). Frozen peas, corn, spinach are also helpful. Keep frozen chicken, ground meat, kielbasas, sausages, fish etc in the freezer. You can thaw these out the morning of and have a quick supper at night.

5) Brown meat the night before for the next morning (if using crockpot)
6) Learn what cooks fast for 15-20 minute suppers
7) Boneless skinless chicken thighs and fish are super easy quick night supper
8) I also keep frozen potatoes, mashed potatoes (for hubs), frozen squash etc for a quick side dish
9) Buy a cast iron griddle! I throw everything on there at once and dinner is ready as soon as the protein is cooked
10) Make casseroles ahead of time that the hubs can put in the oven before you are home
11) Rices of all different types are great for a quick side dish.
12) Stirfry your protein. Add in vegetables. It is quick. Pour some stock in there and cover for 5 minutes.
13) Ground beef is my friend. My hubs loves tacos. I can make the meat when I have time and reheat when I get home. Always keep taco shells on hand too.
14) Keep lots of spices to make anything you want during the week

This is about it folks. Make your life easier and makes it so you avoid ordering pizza.

Braised Lamb Shank

Red Wine Braised Lamb Shank

OMG. I made these lamb shanks the other night and they were superb. We both picked ours up and ate from the bone. Makes me feel very primal! This is a super easy method that is good for pot roast, short ribs, or any sort of lamb roast. I like shanks because they are affordable and super tender when cooked for hours.

Lamb Shanks (Serves two)

2 lamb shanks
1 onion chopped
2 carrots chopped
2 stalks of celery chopped
4 garlic cloves chopped
1/4 cup of tomato paste
1 cup of red wine
2 cups of chicken or beef stock
1 bundle of thyme, tied with butcher string
EVOO
salt/pepper

Salt and pepper your shanks. Pour some EVOO in the bottom of a heavy bottomed dutch oven. Sear the shanks until browned (maybe like 3-4 minutes per side). Once seared, remove the shanks from the pot and set aside. Add vegetables and saute. Season with salt and pepper. You want to brown them a bit. This imparts flavor. When browned, mix in tomato paste and move it around on the bottom on the hot pan. Cook the tomato paste slightly. Add your garlic in. Deglaze with wine. Stir and let it reduce by half. Then add you stock. Mix around and add back in your lamb shanks. Throw your thyme bundle in. COVER! Put it a 325 oven for 1.5 to 2  hours. Make sure to turn the shanks over after 45 minutes. They are ready when the meat is tender and has pulled away from the bone. When ready, remove and cover with foil. You are going to start reducing your yummy liquid. Taste your liquid for saltiness. Add more if necessary. Turn up the heat and reduce! Reduce that yummy liquid for a good bit, maybe 15 minutes. It should be super thick. Serve the shanks with mashed potatoes, sweet potatoes, mashed parsnips or rice. Polenta would be amazing too. Pour the sauce over the shank. Cork a bottle of vino tinto and you are good to go.

Enjoy!

A Rough Guide to Soups and Stews

Beef Stew with Butternut Squash

So, it is officially fall here in Chicago. I have been making soups already. They are sort of the perfect fall and winter meal. I like to use what I have in my fridge. The pot lasts through the week, which means leftovers for work. I wanted to discuss how I approach soups and stews. They are really easy actually once you have a method.

Truly you need like five things: meat, vegetables, olive oil or other fat, some sort of liquid (chicken stock, wine, water, tomato juice etc.), and seasonings (herbs, chili peppers, salt/pepper, garlic). Soups can use any sort of meat. I like to add vegetables, like onions, carrots, potatoes, butternut squash, tomatoes, celery, peas, greens, mushrooms, and peppers. Obviously, I don't add them at the same time...Canned stuff works well too, like beans, tomatoes, corn etc. Then you add liquid and cook for long periods of time.

For example, start with any protein, like chicken, beef, pork or even ground meat. Put oil in the pot and brown your meat. When browned, remove and set aside. Put whatever veggies you want in the pot the same pot. Add more fat if you need to. They need to saute too. Once vegetables are sauteed, remove them and set aside. Deglaze with some sort of liquid. Scrape up any bits on the bottom. Add your meat back in and season with salt and pepper. Add canned tomatoes and stock until the meat is covered. Cook on low for several hours. Remember that your vegetables will break down at some point. I sometimes like to add my vegetables later in the process (maybe after hour one). I hate soggy veggies. This is about it.

Time saving tip: buy a rotisserie chicken for the soup. Keep the carcass for stock.


Tip number 2: start soups with carrots, celery, onion and garlic. They are good with everything.


Tip 3: Keep a good spice drawer. Some of my faves: chili powder, paprika, cumin, ginger, fennel, italian herbs, onion powder, black pepper, curry 


Tip 4: Use stock for the liquids of your soups. Chicken stock is good in everything. 


Tip 5: Keep your bones. I like to add beef or lamb or pork bones into soups. I keep them in the freezer. They impart tons of flavor for your soups. Remove them before serving.

Soups are perfect for cheaper pieces of meat, like pork shoulder and beef stew, which you can buy in a roast and cut yourself. Ground beef, turkey and chicken also work well. Keep canned tomatoes and tomato paste on hand in your cabinet. Also rice and pasta work well here. I don't make those at my house, but you could add them if you want. Sometimes I will make my hubs some pasta and pour the soup over it. Here are some other ideas:

Pork shoulder soup with white beans, tomatilla salsa, onions, peppers, and garlic (chicken stock)
Beef stew with butternut squash (beef stock as the liquid)
Ground beef (or turkey) chili with beer, beans and tomatoes (use your tomato paste here)
Ground chicken soup with potatoes, carrots, and celery (cook pasta on the side)
Rotisserie chicken soup with beans and vegetables (chicken stock as liquid)
Beef stew with sweet potatoes, onions, and carrots
Pork shoulder soup with tomatoes, beans, and corn
Ground beef soup with canned tomatoes, corn, and green beans
Taco soup: ground beef, corn, beans, green chilis, tomatoes and chili powder
Posole: Pork shoulder soup with hominy and green salsa (garnish with cilantro)
Chicken noodle soup with mexican spices, like cumin, chili powder, and paprika
Split pea soup with ham
Curried chicken soup with chicken breast, vegetables, coconut milk and curry paste
Beef stew with mushrooms

Truly, the possibilities are endless...


Happy Soup Cooking!

Bacon Wrapped Chicken

Chicken with bacon and goat cheese

I am a chicken breast hater. I understand that it is probably the most popular meat in the United States. It is very boring to me and often over cooked. This is a yummy chicken recipe mostly because it involves two of my favorite things...bacon and goat cheese. I made this the other night. I had some extra jarred tomato sauce that I added cream to. That is sort of optional. It would be good without the sauce. Here is what I did.

Chicken with Bacon and Goat Cheese


2 Chicken Breasts
2 pieces of bacon
1/2 tsp of italian herbs
2 ounces of goat cheese
1 cup tomato sauce
1/8 cup of heavy cream
Salt/pepper
Olive oil (your preference of how much you use)


1) Make a slit in the side of the chicken
2) Put your finger in there to make a hole for the goat cheese
3) Put one ounce of cheese in each breast
4) Salt and pepper the chicken
5) Season chicken with herbs
6) Wrap the chicken breast with one slice of bacon (you could use two if you like)
7) Pour olive oil in a heavy bottomed pan
8) Brown chicken on both sides
9) Transfer to 350 preheated oven
10) Cook until done
11) For tomato sauce, heat up sauce and add cream. Pour it on the plate and place chicken on top

Enjoy!

The Perfect Paleo Breakfast (or for any one who likes eggs!)

Check out this super easy (I mean super duper easy) egg recipe. Mark Bittman, who is pretty much a big deal in the cooking world, talked about cooking simple yet elegant egg dishes. Buy his book, How to Cook Everything. It is a great addition to your cookbooks. He uses ramekins, but I don't have any of those. I improvised by using muffin tins.

Egg Cups (Serving size: 1-2 eggs per person)

Using your muffin tins, spray or butter each tin you intend on using. Put a piece of cooked bacon or proscuitto in the muffin tin. You can add a tomato slice if you like. Spinach would work well too. Crack your egg, being careful not to break the yolk. Add salt and pepper to the egg. Drizzle a little bit of cream or put a tiny pat of butter on top. I added hot sauce, of course. Sprinkle with cheese. Whatever you want. Get creative. Bake at 350 for 15-18 minutes. I cooked mine for 15 minutes and the whites were slightly undercooked. My hubs likes his whites cooked, so his eggs were in the oven for 18 minutes.

At this point, you are done. This is the easiest egg dish I have made in a while. Serve with fruit or a salad, if eating this for dinner. Enjoy!

Curried Chicken and Vegetables

Curried Chicken with Vegetables and Peanuts

I came home from a wonderful weekend in Fayetteville, AR visiting friends. I was hungry and knew that I was going to cook something for dinner. I had the hubs pick up some chicken, asparagus, and cauliflower. I had coconut milk, curry paste, and fish sauce at home. This is another reason to keep a stocked cabinet! I whipped this together in under an hour. There are short cuts that can be made, which I will point out as I go. The hubs ate his with rice. I ate mine as is. This made a ton, which is wonderful for a family. We have three tupperwares of leftovers for the week. Yippee! Here is what I did.

Curried Chicken and Vegetables (Makes 5 servings)

1 pound of boneless skinless chicken thighs
1 can full fat coconut milk
1/2 head of cauliflower
1 yellow pepper
1 small Zucchini
1/2 bunch of asparagus
1.5 TBLS of Thai Kitchen Red Curry Paste
2 TBLS of Thai Kitchen Fish Sauce
1/2 cup chicken stock
Coconut Oil or EVOO for sauteing vegetables
Salt and Pepper to taste

*Caveat: I sauteed the vegetables individually starting with the cauliflower then the peppers and then the zucchini. I did not saute the asparagus, but threw it into the pot at the last minute. This is totally unnecessary and will save you time if you omit this step.

1) Cut up vegetables into bite sized pieces
2) Using 2-3 TBLS of fat (whatever you like), saute your vegetables. Season them with salt and pepper
3) After 3-4 minutes, remove the vegetables
4) Season chicken on both sides. Begin to brown
5) Remove chicken and set it aside. It only needs to be browned. It will cook in the curry.
6) Once chicken is removed, deglaze with 1/2 cup of chicken stock. Scrape up browned bits
7) Add curry paste to the chicken stock
8) Add coconut milk. Stir
9) While the coconut milk is bubbling, cut chicken into bite sized pieces
10) Add chicken to coconut milk mixture. Cover the pot and let gently simmer for 10 minutes
11) Add vegetables into the mix. Let cook 5 more minutes. Add Fish sauce to the mixture. Stir
12) Serve into bowls and garnish with chopped peanuts

*This sauce was so good. I commented that I wanted something to sop it up like rice or bread. You can make this vegetarian very easily. Simply use vegetable stock instead of chicken and add one can of drained garbanzo beans.

Enjoy!