A Touch of the Irish Stew

Happy St. Patrick's Day!!!

Today is the day where everyone is a little Irish and green is prevalent everywhere you go. My great grandmother's family came from Ireland to Nova Scotia and I have the fair skin of a wee bonny lass, though I'm not as wee as in years past! Tonight I wanted to have a good hearty Irish meal, and not corned beef either- blech.

On a blustery day like today, stew makes for a perfect meal to warm you up from the inside. And I had planned head and purchased some lamb meat to serve as the main inspiration for my Emerald Isle stew. Carrots, potatoes, and turnips rounded things out in the pot, although I hear for this to be truly traditional, I should have had some barley in there too, but I didn't have that on hand.

After letting this simmer on the stove for a nice hour and a half though, this was perfect, especially with the Bisquick biscuits hubby whipped up.


First though we started the meal with some Guinness, of course, and a delicious Dubliner cheese- yum!


Traditional Irish Stew

• 1/2+ lbs. Lamb, cut into small chunks
  
• 1 Tbsp. Butter
  
• 1-2 Tbsp. Olive Oil
  
• 1 Medium Onion, coarsely chopped
  
• 3 C. Light Beef Broth
  
• 3 Carrots, peeled and roughly chopped
  
• 2 Turnips, peeled and chopped
  
• 1 Celery Stalk, sliced
  
• 4 Medium Potatoes, peeled and cubed
  
• 2 Sprigs Fresh Thyme Leaves
  
• 1 tsp. Black Pepper
  
• 1/2 tsp. Dried Rosemary
  
• 1/2 tsp. Garlic Powder
  
• 1 Bay Leaf
  
• Dash Salt

1. In a large pot, heat the butter and oil over medium-high heat. Add in the onion and saute a few minutes until slightly softened.
   
2. Add in the lamb meat and brown on all sides. Reduce heat to medium.
   
3. Add in broth, vegetables, and spices. Cook on a low simmer for an hour to an hour and a half, stirring occasionally and keeping from boiling too hot.
   
4. The stew is ready when the potatoes are soft and the meat is tender.

Corn & Sausage Chowder

This week I have made a plethora of comfort foods that all seem to have a ton of leftovers. We had meatloaf & potatoes on Friday, this delicious chowder on Sunday, and lasagna on Monday, and crockpot BBQ pulled pork sandwiches Wednesday. It’s been doing a lot of snowing up here in Maine, so maybe my body is craving these warm, hearty meals. Can someone please tell my body bathing suit season is just around the corner and salads might be a better option?!

Anyways, I tried this soup last year after finding it on AllRecipes.com. I had purchased the Italian Seasoned ground turkey by accident and was looking for a way to use it up. This fit the bill perfectly! I increased the amount of corn from the original and should have cooked it a little longer this time to get it creamier from the potatoes. All in all, it was really tasty. I did make bread bowls to serve it in, but they came out significantly smaller than last time and fit only about 4 spoonfuls in each bowl! Oops! It was still an excellent meal.


Corn & Sausage Chowder
Modified from AllRecipes.com

• 1-1.5 lbs. Italian Seasoned Ground Turkey
  
• 1 Onion, chopped
  
• 5-6 Medium Potatoes, peeled & cubed (about 3 cups)
  
• 2 C. Water
  
• 1 tsp. Salt
  
• 1/2 tsp. Dried Marjoram
  
• Heavy Dash Black Pepper
  
• 2 15 oz. Cans Corn, drained
  
• 1 Can Creamed Corn
  
• 1 12 oz. Can Evaporated Milk

1. In a large soup pot, cook the turkey over medium/ med-high heat until it is browned and just about cooked through. You’ll want the meat crumbled into small pieces. My pictures show sausage that is a little too large! If there seems to be an excess of fat, you can drain it, but I find the little bit of grease the turkey produces enhances the soup.
   
2. Add in the potatoes, water, and spices. Bring to a boil, cover, and simmer for 15-20 minutes until the potatoes are tender.
   
3. Stir in the corn, creamed corn, and evaporated milk. Heat through and serve hot.

Hearty Wild Rice Soup & Rosemary Biscuits

A while back the second round of Homegrown Gourmet was held with the theme being Soups. It was right at the start of autumn and there were some really great looking entries. One caught my eye and I had it saved for a while before I got around to making it. It was Carrie's Wild Rice Soup. (Apparently Northern Wild Rice is the national grain of Minnesota.)

Now, I should tell you that my darling Adam usually turns his nose up when I suggest soup for dinner. He doesn't think it is enough for a full meal. (He seems to have a hollow leg that he fills up every meal!) This recipe however has changed his mind. He LOVED it- I mean, he has brought it up a couple of times since I made it at the start of December saying that I should make it again. This is crazy and a huge compliment to Carrie and her mom, the originator of the recipe!

It helped that I accompanied the meal with rosemary biscuits. Anything with rosemary gets 2 thumbs up from my husband. And you can't say no to biscuits- even the Bisquick variety!


Carrie's Wild Rice Soup
Modified from Carrie's Cooking Adventures

• 3 Tbsp. butter
  
• 1 Tbsp. Onion, minced
  
• 1/2 C. Flour
  
• 4 C. Chicken Broth
  
• 2 C. Cooked Wild Rice
  
• 1/2 C. Carrots, finely grated
  
• 1/2-1 C. cooked chicken
  
• 1 Small Can Sliced Mushrooms
  
• 1 1/2 Tbsp. Cashews (chopped)
  
• 1/2 C. Heavy Cream
  
• 1/2 C. Milk
  
• Salt & Pepper to taste

1. In a large saucepan or medium stockpot, melt butter over medium-high and saute onions until translucent.
   
2. Mix in flour and stir until smooth. Add in 1 C. chicken broth and whisk over heat. Bring to a boil, stirring constantly. As the mixture thickens, add in the remaining broth and stir. Allow to boil for about a minute.
   
3. Add in rice, carrots, chicken, mushrooms, and cashews. Heat through and let simmer for 5 minutes.
   
4. Stir in cream and milk and heat. If soup is too thick for your taste, add more water or chicken broth. Add salt and pepper to your tastes.

Rosemary Biscuits

1. Using a standard biscuit recipe or Bisquick, prepare biscuits as normal, but add in about 1-2 tsp. of dried Rosemary to the dough.
   
2. Cut with biscuit cutter and bake as usual. Serve hot with butter on the side.

Haddock Chowder - Homegrown Gourmet Round 2

It's back! Homegrown Gourmet, the cooking challenge that features local ingredients, cuisine, and creative incorporating, is onto round 2.



This round we've been instructed by Meg to feature a soup, in honor of autumn. Up here in Maine, I considered Lobster Bisque, but I just couldn't bring myself to spend the money on lobster, fish the meat out, and then make something horribly unhealthy with it. (Because we would have eaten it all and then felt like fat bastards!)

Instead I went traditional with a Haddock Chowder. Chowders here up in the northeast aren't necessarily thick and are always focused on simple flavors and combinations. I kept it basic and was very please with the results. Just some fresh fish, potatoes, onion, and liquids and we had a hearty, warm meal for a 40 degree night.

Perfect for watching the Sox and enjoying the wood smoke in the air.


Traditional New England Haddock Chowder

• 1 1/2 lbs. Fresh Haddock fillets
  
• 1 Small Onion, unpeeled and whole
  
• 1 Bay Leaf
  
• 3 C. Water
  
• 2 Tbsp. Salt Pork, diced (Can be substituted with thick cut bacon or pancetta)
  
• 2 Potatoes, skinned and cubed (I should have used Maine potatoes, but they only came in 5 lbs. bags and we don't eat that many spuds. Sorry, home state!)
  
• 1 Large Onion, chopped
  
• 2 C. Milk
  
• 1 Tbsp. Butter
  
• 2/3 C. Heavy Cream
  
• Salt, Pepper, & Thyme to taste

1. In a large skillet pan with a lid, bring the water to a boil with bay leaf and onion in it. Let simmer for 5 minutes.
   
2. Add in fish fillets and cook until just about done. Strain out the water, reserving for the soup. Throw out whole onion and bay leaf.
   
3. In the meantime, cook the salt pork in a large stockpot over medium heat. Stir occasionally so meat does not burn to the dry pan. Additionally, some of the fish water can be drizzled in to keep the meat from sticking too much. The meat will brown the bottom of the pan, which will later add flavor to the soup.
   
4. Add in the onion and cook until just translucent.
   
5. Pour in reserved cooking water from the haddock, increasing heat to medium high. Bring water to a boil and add in the potatoes, cooking until tender.
   
6. Stir in haddock, breaking up the fish into large pieces in the pot.
   
7. Reduce heat to medium. Stir in the milk, cream, and butter until the butter melts and broth is well heated through.
   
8. Taste the broth. Add salt, pepper, and thyme to your desired taste. Note- the thyme flavor should be used very sparingly as the fish and potato flavor should dominate the soup.
   
9. Serve with a crusty bread while good and hot! A-yup.

Potato & Broccoli Soup in Bread Bowls

Hooray for a new veggie! Ok, I do not particularly like vegetables, at least most of them. I've made leaps and bounds in the last few years and have added a lot of new things to my "accepted" list of things I'll eat.

Yesterday (and today too) I am venturing into dangerous territory- that tree like green thing called broccoli. I figured in a yummy fall soup, surrounded by potato and cheese, and served in a homemade bread bowl, broccoli couldn't do me much harm. I was right! In fact, next time I'd add more green to it as I'd like to *gasp* enjoy the flavor more.

I know, stranger than fiction.

Thanks to Michelle from Sugar & Spice where I originally saw this soup recipe!


Potato & Broccoli Soup
Modified from Cooking Light

• 1/4 C. Flour
  
• 3 1/2 C. (or 2 cans) Chicken Broth
  
• 1 Small Onion, chopped
  
• 2 Potatoes, peeled and cubed
  
• 1 Broccoli "Tree", chopped
  
• 1 C. Milk
  
• 1/4 C. Half & Half
  
• 1 1/2 C. Sharp Cheddar, shredded (use fresh from a block of cheese for best melting results)

1. In a small bowl, whisk together flour and about 1/2 C. broth. This will be used later to thicken the soup.
   
2. In a large stockpot, saute the onion in a small amount of olive oil or butter until soft.
   
3. Add in remaining broth, potatoes, and broccoli. Bring to a nice simmer and cook uncovered for about 10 minutes until potatoes are tender. Cover and simmer another 10 minutes.
   
4. Pour in flour mixture and stir in. Continue to stir over medium-high heat until soup thickens.
   
5. Pour in milk and half & half, stirring to mix. Cook over medium heat to warm through.
   
6. Finally, just before serving, add in cheese and stir until melted. Serve hot.

Bread Bowls
From AllRecipes.com

• 1 Packet Active Yeast
  
• 1 1/4 C. Warm Water
  
• 3 1/2 C. Flour
  
• 1 tsp. Salt
  
• 1 Tbsp. Vegetable Oil
  
• 1 Egg White
  
• 1 Tbsp. Water
  
• Cornmeal

1. In a warmed mixing bowl, pour in warm water. Add in yeast and stir. Allow to sit for about 5-10 minutes.
   
2. To bowl, add in about 2 1/2 C. flour, salt, and oil. Mix with dough hook until dough starts to come together.
   
3. Continue to add in flour in small amounts until the dough has become a solid, non-sticky ball. You should use most, if not all, of the flour.
   
4. Knead with dough hook on a low speed for about 3 minutes. When finished, remove dough and place it in a medium bowl that has been greased. Rotate the ball so the top is greased, then cover and let rise in a draft free location for about an hour. The dough will rise to more than double it's original size.
   
5. After dough has risen, punch it down. On a cookie sheet, sprinkle the cornmeal evenly. Shape the dough into 4 balls, about 4" in diameter each. Place dough balls onto cookie sheet with some distance between them. Allow to rise a second time in a draft free location for about 30-45 minutes.
   
6. Heat oven to 400 degrees. Mix together the egg white and Tablespoon water. Brush dough balls with egg wash and bake for 15 minutes in the heated oven.
   
7. Remove the bowls after 15 minutes and apply the egg wash again. Return to oven and bake another 10-15 minutes until crust is golden brown.
   
8. Remove from oven and move to a cooling rack. When they are able to be handled, cut an opening in the top of the loaf, about a 3" circle. Carefully remove the plug, keeping as much bread as possible attached. Using either a spoon or knife, carefully remove insides, leaving a 1/2" between the outside crust and soft interior wall. Don't poke holes- your soup will leak!
   
9. Ladle in hot soup and serve with the plug on the side or on top of the soup to keep it warm.

Butternut Bisque

It's fall which means it's time for soups and squash! I'm not really a big soup person, but I need to get in more veggies in creative ways as I don't really like them just plain. By putting those pretty yellow-orange squashes into a pureed cooked form, we were sure to eat it right up! This came out delicious and made a TON of bisque. I mean, 3 large bowls worth that night and two full medium tupperwares. Serve this with a nice garlic or herbed bread for a warm, comfortable meal on a chilled evening.


Butternut Bisque
Inspired by AllRecipes.com

• 1 Tbsp. Olive Oil
  
• 1 Tbsp. Butter
  
• 1/2 Medium Onion, chopped
  
• 1 Large Garlic Clove, finely chopped
  
• 2 Full Size Carrots, sliced
  
• 1 Large Butternut Squash
  
• 2 1/2 C. Veggie and/ or Chicken Stock
  
• 1/2 C. Apple Cider
  
• Salt (1/2 tsp), Pepper (dash), Nutmeg (1/4 tsp), and Thyme (1 tsp) to taste
  
• 1/3 C. Half & Half

1. Preheat the oven to 350 degrees. Using a large, heavy knife, slice the squash in half lengthwise. Place the squash in an oven and microwave proof dish with about 1/2 C. water in the bottom, cut side down. Pierce the skin on each half in a few places.
   
2. Microwave squash for 3-4 minutes to soften. Then place the squash in the oven for another 15-25 minutes to continue to roast and soften the flesh. Remove from oven, cool slightly, peel and cube.
   
3. Meanwhile, in a large sauce or stock pot, heat up the oil and butter over medium heat. Saute onion and garlic until aromatic.
   
4. Add in the remaining ingredients except the Half & Half into the pot. The squash can go in after it comes out of the oven, as it will be mostly cooked through.
   
5. Bring soup to a boil, stirring occasionally.
   
6. In a blender, pour in soup, or as much as you can. (I had to put half in the blender and the other half in a holding bowl.) Puree soup until smooth and then transfer back into the pot. If splitting the batch, pour the finished soup back into the sauce pot while blending the second half.
   
7. Put the pot on low heat to keep soup warm. Pour in Half & Half and blend in. Taste and modify spices as desired. Serve warm with chives and a swirl of cream for garnish.

"White" Chili Gone Black

Betty Crocker hooked me up with the basics of this football season standard in our house. It was originally made with chicken and just garbanzo or cannelloni beans, but we prefer black beans, so this recipes has gone to the dark side! It also changes every time I make it depending on what beans I have in the pantry and what meat I have. There is always at least 1 can of black beans and we do prefer poultry.

Spices can and should be fiddled with to suit your tastes. Also, letting it simmer for a good long time so it reduces is the only way to go. Serving with sour cream and/ or cheddar on top, biscuits, crusty bread, or cornbread on the side, and a beer to wash it down is just about perfection for a weekend evening of football watching and couch snuggling!


Football Season Black Chili
Inspired by Better Crocker

• 1 Large Onion, chopped
  
• 1-2 Garlic Cloves, chopped
  
• 4 C. Chicken Broth (nothing too salty)
  
• 1.5 - 2 Lbs. Cooked Chicken or Turkey, either ground meat or cut up, bite sized pieces
  
• 3 Cans of Beans, preferably Black or Kidney, but any bean is a good bean
  
• 3 Tbsp. Cilantro, chopped
  
• 2 Tbsp. Dried Basil
  
• 3 tsp. Chili Powder
  
• 1 tsp. Ground Cloves
  
• 1-2 tsp. Cayenne Powder

1. In a large sauce pot, saute the onion and garlic until soft.
   
2. Add in broth, meat, beans with liquid from cans, and spices. If desired, raw ground meat can be cooked in the pot after the onions and garlic cook. Once meat is cooked through, add in the remaining ingredients.
   
3. Simmer over medium high heat for about 45-90 minutes until reduced to desired thickness. Stir occasionally while gently simmering. Taste to adjust spices as desired.
   
4. Before serving, remove from heat and let cool for a few minutes as it will be boiling hot throughout pot.

South of the Border Chicken Soup

We have a lot of leftover chicken in the fridge- the roasted chicken and grilled chicken both in the blog earlier this week! The challenge this week is to come up with yummy well-rounded dinners that use up this chicken before it goes bad.

Tonight we took a trip to Mexico with a soup perfect for a wet, early fall day. This is one of those recipes that is easy to throw together with stuff you have on hand. This version wasn't spicy, but matched great with the avocado garnish and fried tortilla chips.


Mexican Chicken Soup

• 1 Med. Onion, chopped
  
• 2 Cloves of Garlic, chopped
  
• 3 Tbsp. Olive Oil
  
• 1 C. Water
  
• 1/2 Green Pepper, chopped
  
• 1 Med. Tomato, chopped
  
• 1 Cooked Corn off the Cob
  
• 2 Cans Chicken Broth
  
• Juice of 1/2 Lime
  
• 1 Tbsp. Chipotle Powder
  
• 1 tsp. Dried Cilantro
  
• Dash Cinnamon
  
• 1 C. Cooked Chicken
  
• 1 Tbsp. Sour Cream

1. In a large saucepan, heat olive oil over medium high heat and saute the onion and garlic until soft.
   
2. Add in all the other ingredients except the sour cream and simmer over medium heat for about 30-45 minutes. If everything isn't ready at once, add things in as they are prepped. Just be sure to add liquid in so the goodies don't burn.
   
3. About 5 minutes before soup is complete, stir in the sour cream to add some depth to the recipe.
   
4. Remove from heat and let cool for about 10 minutes, stirring occasionally. With the oil on top, the heat gets trapped and is sure to scald your tongue if you aren't careful!

Buen Comida!