Chicken and Sweet Corn Soup: Happy Thanksgiving!

November 27, 2008 | Filed Under Cook (almost) Anything at Least Once blog, Corn, Eggs, Fellow Bloggers, Green Onions, Scallions, Spring Onions, Holidays, Poultry, Soups/Chowders/Gumbos, Thanksgiving, Vegetables | 18 Comments 

 

Yes, more soup.   :-)   It’s still cold here and I’m still tired and stressed.  So, I decided to make more soup, using a recipe I found on Hallo’s blog.

Today, we celebrate Thanksgiving Day in the States.  I never had Chicken and Sweet Corn Soup before as part of a Thanksgiving meal, but this is what I wanted to eat.  It was definitely a good soup for a weary body and soul like mine.  I felt much better after eating it. 

What am I thankful for this holiday season?  Many things.  I’m especially thankful for all of you who stop by my blog with your very kind and encouraging comments.  Without you, it would be no fun here.  

Paz


Chicken and Sweet Corn Soup

Cook (almost) Anything at Least Once

 

1 litre chicken stock

4 slices ginger

 

6 spring onions/scallions

1 tablespoon finely grated fresh ginger

4 chicken thigh fillets, skinless, sliced finely

420 grams canned creamed corn

2 cups corn kernels

salt and freshly ground pepper

sesame oil

2 tablespoons corn flour mixed with a little water, optional, to thicken soup

1 egg white, lightly whisked with 1 tablespoon water


Place the chicken stock and sliced ginger into a pot and bring to a simmer so to allow the ginger to infuse into the stock.

Separate the white from the green parts of the spring onions. Slice both finely.

Heat a little neutral oil in a large pot and when it’s come to temperature, add the sliced white part of the spring onion and the ginger. Let this gently sauté for a couple of minutes before adding the chicken pieces – just add a quarter of the chicken at a time. When the chicken has changed colour, add the creamed corn and corn kernels.

Turn the heat up a little and stir this well before adding the stock (strain off the ginger slices). Add half the sliced green parts of the spring onion and let the soup simmer until the corn has cooked through.

Taste and season with salt and freshly ground pepper and a few drops of sesame oil.

If you prefer a thicker soup, then at this stage, stir in the mix of corn flour and water.

Just before serving add in the remaining sliced spring onion greens and while stirring the soup, drizzle in the lightly whisked egg white – this sets as soon as you add it to the soup so it’s important to keep stirring to break it up and get a speckled finish.

 

 

 

 

 

 

 

 

 

 



Vegetable Soup with Orzo

November 24, 2008 | Filed Under Carrots, Cook (almost) Anything at Least Once blog, Fellow Bloggers, Green peas, Orzo, Pasta, Soups/Chowders/Gumbos, Sweet Peas, Vegetables | 19 Comments 

Oh!  The past couple of days have been extremely cold.  This past Saturday was the coldest day so far.  Freezing. 

I wanted something hot.  Something to warm me up.  Then I remember a simple soup recipe from Haalo (Cook (almost) Anything at Least Once).  I’d saved it a long time ago.  It was time to pull it out.  I liked that the recipe was simple.  I like simple recipes.   I like no fuss recipes.  This was my kind of recipe.

It called for fresh peas.  I bought frozen peas, which worked fine.  The recipe also called for capsicum.  Capsicum?  What was that?  I had no idea.  After looking it up, I found that that it’s a common name in Australia and Britain for pepper.  In North America and Canada, it is commonly known as Bell Pepper ( In other countries it’s also known as Cayene Pepper, African Chillies, Tabsco Peppers, Pimiento and more.).   Ahhh!  Now I understood.  One Red Bell Pepper coming up.  I love to learn something new from my fellow bloggers.

I prepared my soup.  It tasted delicious!  I offered some to my mom.  At first she was hesitant and then she said, "yes."  

She finished one bowl and then asked, "Is there any more soup?"

LOL!  Yup!  My soup tasted Mmm, Mmm good.  We were both warmed up by this simple, delicious Vegatable Soup with Orzo. 

Even one of my dogs got in on the action when I left a few drops in the bowl.  I turned around for just a second and she reached up on her hind legs and pulled the bowl down to the ground from the table.   She quickly cleaned it out with her long tongue.  Yup!  I’ll say that even the dog enjoyed the soup, too. 

Thanks Haalo for this recipe!

Paz

 

 

 

 

Little bit of soup left in the bowl, before the dog got to it.  *sigh*

 

 

Vegetable Soup with Orzo
Cook (almost) Anything at Least Once

For two

1 large red onion, finely diced
1 large carrot, finely diced
1 small red capsicum, finely diced
1 large stalk of celery, finely diced
1 zucchini, finely diced
1 large tomato, diced finely
fresh peas
salt and freshly ground white pepper
handful of orzo, per person

I’ve made a very simple vegetable soup and the ingredients should only be used as a guide – feel free to substitute whatever you have on hand.

Place a little olive oil and butter into a saucepan over a medium heat – when butter has melted add the onion, carrot, celery and red capsicum and cook slowly until the vegetables start to soften (you may need to turn the heat down to ensure they don’t colour).

Now add the zucchini and cook until it has started to soften and then tip in the tomato. Wait until the tomato starts to break down before adding the orzo followed by enough boiling water (or stock if so desired) to cover the vegetables by about 2cm/1inch.

Turn the heat up to maintain a boiling temperature and cook for about 5 minutes. Remember to keep stirring so the pasta doesn’t stick to the bottom of the pan.

Add the fresh peas and then taste and season with salt and freshly ground white pepper.

Turn off the heat and cover and let it sit for about 10-15 minutes – during this time the pasta will finish cooking by absorbing the cooking stock but won’t become mushy.

Before serving add a little more stock if it looks a little dry and bring it back to temperature.

 

 

 

 

 

 

 

 





Cold Bean and Tomato Soup with Parsley and Cucumber

August 11, 2008 | Filed Under Lucullian Delights blog, Soups/Chowders/Gumbos | 28 Comments 

 Please help me welcome guest blogger Ilva of Lucullian Delights.  Thanks, Ilva! 

Paz

 

2008 © Ilva Beretta – All Rights Reserved

 

Paz was one of the first steady commenters on my blog, one day I started to get these nice and cheerful comments from her and since then she never fails to visit me several times a week. We have now known each other for almost three years and I hope we will remain friends for much much longer.

 

I think I can safely say that our secretive Paz is one of the nicest and most positive food bloggers you can find in our food blog community, not only does she leave sweet comments but now and then she even sends me emails to see how I am doing. Several times she has honoured me by posting about my recipes on her blog but this time I am posting myself here on The Cooking Adventures of Chef Paz and what a treat this is! To be able to write a lot of things about her here on her own blog and knowing her, she is probably cringing like a worm on a hook in her chair right now! (Ha Paz, you should never have asked me you know!) When Paz asked me to be one of her guest bloggers, I was more than happy to yes, she is a very special person and she deserves all the help she can get when she asks for it so here I am.

 

I have decided on a simple recipe now when she needs to rest. Well she has to do (read: cook) something to keep going but she mustn’t overdo it, we don’t want her to slip into a non-cooking state of being again now when she has conquered her former kitchen demons so well do we? So here Paz, a simple tasty soup for you to cook that hopefully won’t tire you, I hope you’ll like it!

 

2008 © Ilva Beretta – All Rights Reserved

 

 

COLD BEAN AND TOMATO SOUP WITH PARSLEY AND CUCUMBER

Lucullian Delights

 

2-3 servings


250 ml/ 1 cup white beans, cooked 

600 ml/ 2,5 cups tomato sauce

100 ml/ 0,43 cup water if needed, it depends on how thick the tomato sauce is

chili pepper

2-3 tblsp parsley, chopped

cucumber, finely chopped

salt

extra-virgin olive oil


- Put beans, tomato sauce, chili pepper, water (if needed) and olive oil in a pan and let it simmer for about 15 minutes.

- Add parsley and then run in a mixer until smooth. Add salt.

- Before serving, top with large tablespoon of chopped cucumber.

 

2008 © Ilva Beretta – All Rights Reserved

 

 

 

 

 

 

 

 

 

 



Sopa de Quinua con Queso (Quinoa and Cheese Soup)

July 28, 2008 | Filed Under Cheese, Guest Bloggers, Quinoa, Soups/Chowders/Gumbos, South American Cuisine | 41 Comments 

 Please help me welcome guest blogger, Layla of Laylita’s Recipes.  Thank you, Layla, for being here!

Paz

  

2008 © Laylita’s Recipes – All Rights Reserved

 

 This is my first time as a guest blogger and I’m very happy that it is for Paz, who has been one of the warmest and friendliest people I’ve met since I started my food blog. I wanted to make something that I would make for her if I lived nearby and could bring it over to help her recover, too bad Seattle is kind of far away from NY, so I made a quinoa and cheese soup that is both tasty and healthy. Soup is the answer to all problems, at least that’s the way it seemed when I was growing up in Ecuador: you’re not feeling too well? Eat your soup. You want to get bigger, taller, skinnier, smarter, etc? Eat your soup. You want dessert? Eat your soup. You want to go outside and play? Eat your soup. You would think I would have ended up hating soups, but I actually really enjoy a good bowl of soup, it’s one of those things that I crave when I’m feeling sick and wish my mom lived next door –instead of 4,500 miles away –so that she could make me some homemade soup.

The first step to making a good soup is the refrito, also known as sofrito, which is the base of the soup, it consists of heating oil or butter –or sometimes lard – and adding onions, garlic, tomatoes (peppers, celery and other vegetables can also be added depending on the soup) along with the spices and seasonings you will use for the soup, I almost always add ground cumin and achiote or annatto powder to my refrito, for this quinoa and cheese soup I also added some dry oregano and ground coriander seeds (which are seeds from the cilantro plant that have been dried).  This soup has quinoa – which is healthy and all of that good stuff, but what I like about quinoa is the texture, I love the way the little seeds pop in your mouth -, as well as potatoes, cheese and cilantro, which remind a lot of another delicious soup called locro de papas. Whenever I make a soup that has potatoes in it, I like to add the potatoes to the refrito and let them cook for just a few minutes so that they get just a little bit browned and then add the water or broth. I used queso fresco, which is fresh Mexican cheese that you can find in most supermarkets, but you can also use feta cheese instead, feta is a little bit more salty so adjust the salt according to your preference; and like many other Ecuadorian soups I serve this one with some diced avocado and hot sauce on the side.
Paz, thank you for this opportunity and I wish you a speedy recovery.
 

 

2008 © Laylita’s Recipes – All Rights Reserved

 

Sopa de Quinua con Queso (Quinoa and Cheese Soup)

Laylita’s Recipes

Ingredients:
2 tbs olive oil
2 cups diced white onion, about 1 large onion
4 garlic cloves, crushed
1 tomato, peeled, seeded and chopped finely
½ tsp cumin
¼ tsp achiote powder
1 tsp dry oregano
¼ tsp ground coriander
5-6 potatoes, peeled and cut in small chunks
1 cup uncooked quinoa, pre-washed
8 cups water or broth
1 cup milk
2 cups grated or crumbled queso fresco, can use feta cheese
4 tbs finely chopped cilantro or parsley to garnish
Salt and pepper to taste
Sides – avocado and hot sauce
Preparation:
1.       Heat the olive oil over medium heat in a large saucepan, add the onions, garlic, tomato, cumin, achiote, oregano, coriander, salt and pepper, mix well and cook until the onions are soft, about 8 minutes.
2.       Add the chopped potatoes, stir them well to coat them with onions and spices and cook them for about 5 minutes, stirring occasionally.
3.       Add the water or broth, bring to a boil.
4.       Add the uncooked quinoa, reduce the temperature and simmer until the quinoa and potatoes are tender, about 25 minutes.
5.       Add the milk and cheese, stir and cook for another 5 minutes.
6.       Add the chopped cilantro or parsley, taste and add additional salt/pepper if needed.

7.       Serve warm with diced or sliced avocado and hot sauce.
 

  

 

 

2008 © Laylita’s Recipes – All Rights Reserved

 

 

 

 

 

 

 

 

 

 



(Elise’s) Dad’s Fish Stew Recipe

March 31, 2008 | Filed Under Salmon, Seafood, Simply Recipes blog, Soups/Chowders/Gumbos | 7 Comments 

 

I found this super easy and delicious fish stew recipe on Simply Recipes.  A recipe by Elise’s dad, called out to me,  "Make me!  Make me!"  And make it, I did.

Elise suggests different types of fish to use like halibut, cod, sole, red snapper, sea bass, and white fish like cod, tilapia or sole.  However, I had a craving for salmon, so that’s what I used instead.  I loved my fish stew.  As Elise points out, the clam juice is the key ingredient that makes the dish extra tasty.  For those allergic to shellfish, Elise suggests using white wine, fish stock or water instead of the clam juice.

I’m going to make this fish stew AGAIN and next time, I think I’ll use red snapper.  I’m craving red snapper, now.  ;-)  Elise’s thanks for sharing your dad‘s recipe and please thank him for me.

Paz

 

 

 

(Elise’s) Dad’s Fish Stew Recipe

Simply Recipes

 

Preparation time: 25 minutes

Serves 4

 

  • 6 Tbsp olive oil
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato)
  • 2 tsp of tomato paste.
  • 8 oz of clam juice (or shellfish stock)
  • 2/3 cup dry white wine
  • 1 1/2 lb fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces
  • Touch of dry oregano, Tabasco, thyme, pepper
  • Salt
 

1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

 

2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

 

 

 

 

 

 

 

 



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