Cajun Smoked Sausage Bean Soup and Major Changes

It's so cold outside!  Well, 40s during the day is cold for me.  And low 30s at night.  I live in the state where flip flops and short sleeves are the norm most of the year.  So, yes, this is cold for me.  And I am tired -- a loooong week, with still lots to do.  So soup for dinner!

We learned at the faculty meeting this morning that major changes are looming ahead.  A couple of months ago, we have been given a green light to begin the process of becoming a four-year rather than a two-year school.  Apparently, that triggered a lot of issues with transfer vs non-transfer programs and courses.  In response, programs were reshuffled to different departments.  My program is one of them.  So, if these changes are approved by the majority of faculty, I will have a new dean in a few months.  My current dean is absolutely wonderful and I would sure miss her.  There is always an uncertainty about the new person in charge... but I don't really anticipate any negative things.  And I do have tenure, which is not 100% foolproof, of course, but does help with job security.

My program will also lose the current funding.  However, it's not necessarily the bad news.  Right now, most of the funds are used for conference presentations and associated travel expenses.  However, the current requirements are stringent and exclude most of the research-related conferences I personally prefer to attend.  The new department actually encourages research.

Also, there are two new administrative positions.  I am encouraging S. to apply.  It would be so nice if he could move here...  Those of you who are praying, please say a prayer for us...

It's based on this Italian Sausage Bean Soup recipe.  I did not have all the ingredients, though, and did not feel like shopping.  Here is what I made.  It's yummy, filling -- and warm! :)  Cajun smoked sausage is a bit spicy and smoky...  Beans, barley, and veggies are filling.  Herbs, especially fresh parsley, add tantalizing aroma.

Ingredients:

• 1/4 lb Cajun smoked sausage
• 1 small onion, finely chopped
• 2 small garlic cloves, finely chopped
• 1 tbsp olive oil
• 1 (14 1/2 oz) can reduced-sodium chicken broth
• 1 (14 1/2 oz) can white and green lima beans
• 1 large tomato, chopped
• 1/2 cup quick cooking barley
• 1 large carrot, sliced
• 1 tsp Italian seasoning
• 2 tbsp fresh parsley, finely chopped
• Salt/pepper to taste

Directions:

1. In a Dutch oven, heat olive oil and saute onions and garlic.  Add sausage and cook for a few minutes.  Then add tomato and carrots; cook for several more minutes.
2. Stir in broth, beans, barley, and Italian seasoning.
3. Bring to boil and season to taste with salt/pepper.
4. Simmer for an hour.
5. Stir in fresh parsley, remove from heat, and let cool for 10-15 minutes.
6. Serve with fresh croutons.

Corn Chowder... with Meatballs... in a Crockpot...

I am writing all week (and making good progress) so don't have much time for cooking.  Yesterday afternoon, I opened the freezer door to check the contents.  Leftover meatballs caught my eye -- about 10-12 of them, small.  Since I am so engrossed in writing right now, have no idea why corn chowder popped into my mind -- but it did.  Maybe because it was a bit chilly outside?  So that's how we ended up eating corn chowder last night.  It was good, too! :)  The entire process took about five minutes.

Meatballs Corn Chowder

Ingredients:
1 can whole corn
1 can cream style corn
1 small can (8.5 oz?) cream of chicken and mushrooms
10-12 small meatballs
2-3 potatoes, peeled and cubed (I did not have any so skipped)
2-3 tbsp butter (I used lite butter, Land O'Lakes)
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp finely chopped fresh parsley

Mix all ingredients, except salt/pepper and parsley, in a crockpot.  Simmer for several hours.  Season with salt/pepper to taste.  Add parsley 10-15 minutes before serving.  Serve with fresh croutons.

Garlic Parsley Croutons

Ingredients:
Leftover bread or rolls, cubed
Garlic Parsley Salt (California style), to taste
Non-Stick Spray, Butter Flavor

Preheat oven to 400 F.  Spray the cookie sheet with non-stick spray.  Arrange cubed bread.  Sprinkle with garlic parsley salt (or any other spices), toss, and spray with non-stick spray.  Bake for 20 minutes or until golden brown.  Mix, bringing still soft bread to the top layer.  Spray with non-stick spray again.  Return to the oven and bake until the top layer is golden brown.  Store in an airtight container.

Roasted Butternut Squash Soup

It seems like everybody is making butternut squash soup so guess what was for dinner tonight? ;)

Here is my version.  It was super yummy and even S., who usually does not care about soups, had two bowls and said he really liked it!!!



Roasted Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into chunks (S. and his muscles helped)
• 1 large onion,  peeled and quartered
• 3 garlic cloves, peeled
• 2 tart, firm apples, peeled, cored, and quartered (or pears)
• 8 tablespoons butter, melted and divided in half
• 4-5 cups homemade chicken stock
• Salt and pepper to taste
• 1-2 lean bacon strips, finely chopped (use center-cut, only 23 cals per slice)
• 2 tbsp fresh parsley, finely chopped

1. Preheat oven to 400 F.
2. Toss the squash, onions, garlic, and apples with the butter to coat. Season with salt and pepper.
3. Roast stirring every 10 minutes until the vegetables are fork tender and lightly browned, about 40 minutes.
4. Finely chop bacon and fry until crispy.  Drain.
5. Place half of the vegetables with 2 cups of stock in a food processor and puree until smooth.
6. Repeat with the remaining vegetables and 2 more cups of stock.
7. Heat the pureed mixture in a soup pot and add bacon, parsley, and more salt/pepper (if needed).  If it's too thick, add more chicken stock (or cream, if you like it).
8. Simmer for 5-10 minutes.
9. Serve with fresh crusty bread.

Rosemary Feta Cheese and Bacon Bits Bread

I had a rough week (lots of work-related issues and an eye infection that slowed down my writing) so was mainly catching up this weekend, too exhausted to cook much.

I did make a pot of my chicken noodle soup, since it does not take much time at all but has lots of fresh veggies (onions, mushrooms, celery, carrots, tomatoes, lots of parsley).  S. loves this soup so he did not mind eating it for several meals. 

I also made Feta Cheese Bread, by modifying this recipe.  It took just a few minutes to make.  Also, I needed to use some leftover feta cheese.  This bread is delicious, especially when still warm -- chewy on the inside but flaky on the outside, infused with aroma of rosemary, feta cheese, and bacon.  Combined with homemade chicken noodle soup?  Mmmmmmmm...  Time spent?  15-20 mins for soup and under 5 mins for bread.  Hmmmmmm... ;)

Ingredients:

• 2 1/4 cups bread flour
• 1 cup warm water
• 1/4 cup olive oil
• 1 cup feta cheese, crumbled (I only had 1/2 cup this time)
• 3 oz bacon bits
• 3 tsp yeast
• 1/2 tsp salt (I used 1 tsp because I only had 1/2 cup feta cheese; salt is important for the rising process)
• 1 tbsp crushed dried rosemary

Directions:

1. Add all ingredients to the breadmaker bucket (liquids first, yeast last).
2. Set on Dough cycle.
3. Spray the cookie sheet with non-stick cooking spray.
4. Spread the dough so it's not thicker than 1 1/4 inches (flatten with your hands).
5. Score the top in squares or diamonds.
6. Let the dough rise for an hour, away from the draft (microwave is a perfect place -- just make sure nobody turns it on, lol).
7. Preheat the oven to 350 F (I have a small oven so 400 F works better).
8. Bake for 30-40 minutes or until golden brown.
9. Cool a bit and cut, following your scoring marks.

Five-Minute Chicken Noodle Soup

Both S. and I had a rough week.  S. is also sick -- sore throat, coughing...  And I did not have much time to make dinner... So I made my five-minute soup.

This soup is not to be compared to the real chicken soup, of course, but it was delicious, filling, and soothing.  And it only took me a few minutes to make it.  I also had some frozen rolls.  Usually, I make my own bread but do keep some frozen rolls, just in case.

Ingredients:
1/2 small bag shredded carrots (or 1-2 carrots)
celery, chopped (did not have any last night but would be a nice addition)
1 can chicken
1 envelope Lipton Soup Selects
parsley, finely chopped

To speed up the process, turn the stove burner on and run water until it's hot.  Add about six to eight cups of water (depends on the desired thickness of soup) to the small pot.  Add chicken and carrots and bring to boil.  Add soup mix and simmer for about five munutes or longer if there is time. Add parsley.  Enjoy!

Baked Potato Soup w/Fresh Whole Wheat Croutons

Baked Potato Soup Ginas Skinny Recipes plus leftover roasted chicken

Dinner tonight, with fresh whole wheat croutons (leftover bread)!

Malaysian Prawn Laksa

I saw this recipe in one of my cookbooks (70 Fabulous First Courses, by Christine Ingram) some time ago and remembered it this afternoon as I shopped for groceries.  I had a long week and the weather is perfect for a nice bowl of soup so here you go...

Disclaimer:  Since I couldn't remember all ingredients while shopping and also would not have being able to get all of them anyway (too exotic for the local Winn-Dixie), this is my variation.  I don't claim this soup tastes anything like the real thing.  I can only imagine all the amazing flavors from fresh spices and herbs!

However, my humble version is delicious and filling!  Even S. liked it -- and he does not like soups or any curry-based dishes.

My Version of Malaysian Prawn Laksa (see original recipe below)
Ingredients:

• 2 oz thin spaghetti
• 4 cups water
• 1 tbsp olive oil
• 1 can coconut milk
• 2 tbsp Thai fish sauce
• 3 tbsp green curry paste
• 1 lb raw shrimp, peeled and deveined (or use chicken if you don't like seafood)
• Salt and ground red pepper to taste
• Parsley, finely chopped

1. Cook spaghetti as usual but don't drain.
2. Heat the oil in deep skillet (it will splatter so be ready!), add curry paste, and cook over low heat, stirring constantly , for a few moments. 
3. Add the fish sauce and shrimp and cook until shrimp is lighly pink but still plump and slighty undercooked (don't overcook or it will be dry; it will finish cooking while soup is simmering!).
4. Add curried shrimp coconut milk to spaghetti.
5. Bring to boil.
6. Reduce heat and simmer for about five minutes.
7. Ladle into bowls and sprinkle with finely chopped parsley.

Original Recipe
Ingredients:

• 4 oz rice vermicelli
• 1 tbsp peanut oil
• 2 1/2 cups fish stock
• 1 2/3 cups thin coconut milk
• 2 tbsp Thai fish sauce
• 1/2 lime
• 16-24 cooked and peeled prawns (large shrimp)
• salt and cayenne pepper
• 4 tbsp chopped fresh cilantro

For the spicy paste:

• 2 lemon grass stalks, finely chopped
• 2 fresh red chillies, seeded and chopped
• 1-inch piece fresh root ginger, peeled and sliced
• 1/2 tsp dried shrimp paste
• 2 garlic cloves, chopped
• 1/2 tsp ground turmeric
• 2 tbsp tamarind paste

1. Cook rice vermicelli in a large pan of lightly salted boiling water.
2. Drain and rinse.  Set aside and keep warm.
3. To make the spicy paste, place the lemon grass, chillies, ginger, shrimp paste, garlic, turmeric, and tamarind paste in a mortar, then pound with a pestle until smooth.  According to the book, you can also use food processor or blender to process until a smooth paste is formed.
4. Heat the oil in a large pan, add the spicy paste, and cook over a low heat, stirring constantly, for a few moments -- to release all the flavors, but be careful not to burn.
5. Add the fish stock and coconut milk, then bring mixture to the boil.
6. Stir in the Thai fish sauce, then simmer for 5 minutes.
7. Season with salt and cayenne to taste, adding a squeeze of lime juice.
8. Add the prawns and heat through gently for a few seconds.
9. Divide the noodles among three or four bowls.
10. Pour the soup over, making sure that each portion includes an equal number of prawns.
11. Garnish with chopped cilantro and serve piping hot.

Moroccan Vegetable Soup (Chorba) -- Charity Souper Bowl

Charity Souper Bowl entry -- go here to find out about this worthwhile cause!  Thank you for sharing, Kelsey!

I just decided to make this soup for lunch when I read Kelsey's post:

"It's obvious I love food. I mean, isn't that why all of us are here giving this little ol' blog a bit of our time? Food not only nourishes us, but it can calm us, excite us, and bring us together. But food's not the only thing that can do that.  Branny, of Branny Boils Over, knows that. She loves and knows her food, but she also loves animals with every fiber of her being. Whenever she talks about her beloved pups, you can just tell she'd do anything for them. In fact, she'd do anything to help any animal in need. That's why she's hosting her Charity Souper Bowl. You see, just by sending her the info on this post and having her link it up to her blog, Branny will donate $1.00 to the ASPCA."

I would like to dedicate this entry to Boots, our sweet orange tabby that has been missing since Dec. 1st.  I am still hoping that he is alive and well somewhere.  I have been leaving food outside but nobody has seen Boots, even though we set up the humane trap as well, hoping to lure him inside with yummy treats.  We caught and quickly released quite a few other cats (as well as one raccoon and one possum) but no Boots...  I am hoping that he found hiding spots farther away from home and there are kind people who leave food outside so he is not hungry...  We miss you, Bootsie, please come home!

Moroccan Vegetable Soup (Chorba)


http://www.eatingwell.com/

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes (I used lean beef stew meat)
6 cups reduced-sodium beef broth, or water (I used chicken broth)
1 14-ounce can diced tomatoes
2 small turnips, peeled and diced (skipped, don't care about turnips)
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads (didn't have any so just used some ground saffron for color)
12 sprigs flat-leaf parsley, plus more leaves for garnish (used Italian parsley)
8 sprigs fresh cilantro, plus more leaves for garnish (didn't have any)
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat (used mini farfelles)
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper

Preparation

1. Heat oil in a large skillet over medium-high heat.
2. Add onion and turmeric; stir to coat.
3. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.
4. Add broth, tomatoes and their juice, carrots, and celery. 
5. Add a pinch of saffron for color.
6. Tie parsley sprigs together with kitchen string and add to the pot. 
7. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
8. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
9. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
10. Discard the parsley and cilantro sprigs.
11. Season with salt and pepper to taste.
12. Serve sprinkled with finely chopped parsley.

My soup is almost ready... the aroma is heavenly... tastes great, too!  Time to slice fresh bread and let hungry guys eat.  They have been patiently waiting, while playing some kind of football video game, for the past hour, lol.

Day 67: Chili

S. requested chili yesterday -- cooler weather is getting to him, too, apparently. :)  I had a long drive and so didn't have time to cook the "real" chili but I did improvise and he was happy.

After perusing after freezer, I found some leftover beef and mushroom stew.  Perfect base!

For his batch, I opened a can of Campbell's Chunky Roadhouse chili and emptied it into the slow cooker.  Then added leftover stew (after reserving some for my own batch).  OK, two more veggies!  I sauteed green peppers and vine-ripened tomatoes.  Added some chili seasoning...  And set on a medium setting to simmer for a couple of hours until S. got home, to blend flavors.

For my batch, I mixed leftover stew, sauteed green peppers and tomatoes, and some chili seasoning.

We enjoyed our "chili" with shredded cheese (non-fat for me).  I also made fresh bread for S. (no time for "real" bread so opened a can of French loaf).

Great dinner, with minimum efforts!  Yeah, not really "homemade" but it was good! :)

Day 66: Chicken and Veggies Soup

One deli roasted chicken lasts a long time for one person... :)

It's getting cooler so I felt like eating soup on Wednesday night, after another grueling day.

Bring a small pot of water to boil.  Meanwhile, saute mushrooms, green pepers, and tomatoes in 1/2 tbsp butter.  Add veggies and chicken (in bite-size chunks) and season to taste with salt/pepper, add finely chopped parsley.  Simmer for 5-10 minutes.  Serve with low-fat cheese or sour cream.

Day 45: Jack Mackerel Soup

OK, this recipe may sound strange but it's actually very good.  Also, Jack (Pacific) Mackerel is packed with omega-3s.  Three ounces of most species of cooked mackerel provide 1.1 to 1.7 g of omega-3s (except King Mackerel which is high in mercury).

Jack Mackerel Soup
Break fish into bite-size chunks, pour into a small pot, and add water (I usually use 4 cups per large can).  Bring fish and water to boil.  Meanwhile, saute veggies (I used tomatoes and green peppers but would strongly recommend onions and potatoes) in butter.  Add to fish broth.  Add salt to taste.  Tonight, I also added 1 small wedge of Reduced Fat Laughing Cow Tomato Basil Cheese to make soup creamier.  It was yummy and filling!

Jack Mackerel, Canned 221.1 cal 5 oz
Cooked Tomatoes, fresh 22.0 cal 0.5 cup
Butter, Unsalted 17.0 cal 0.5 tsp
Cheese, Mini (Laughing Cow) ,`Reduced Mini` 36.4 cal 0.6 oz
Cooked Peppers, Green, fresh 19.0 cal 0.5 cup

"Borsch" Recipe

Mom and Dad are visiting this week and Mom is cooking. Yay! :)

I am sure most of you heard of borsch (or borscht), usually described as beet soup. Unfortunately, many people are turned off by that description. However, borsch is a very tasty vegetable soup and beets are hardly noticeable.

Ingredients:

• Meat (Mom usually buys turkey necks and claims they make the best broth)
• 3-4 carrots, finely chopped
• 1 large onion, finely chopped
• 1 tsp of olive oil
• 1 small jar of pickled beets, finely chopped
• 5-6 potatoes
• 1 sweet pepper, finely chopped
• 1 small head of white cabbage, shredded
• 1 large can of tomato sauce
• 2 small hot peppers, pickled in vinegar
• Fresh parsley, finely chopped
• Salt to taste

Fill large soup pot with water. Boil meat until almost done. Add carrots and 1/2 of chopped onion, bring broth to the boil. Add beets, reduce flame, and cook for approximately 15-20 minutes or until beets are lighter in color. Warning -- be sure to add beets to the boiling broth; otherwise, they will turn dark (or so says Mom).
Add potatoes, cabbage, sweet pepper, and 1 tbsp of salt. Increase flame to bring broth to the boil and reduce flame again. Cook until potatoes are done.
Meanwhile, saute 1/2 remaining onion in olive oil. Add tomato sauce. Reduce flame and simmer for about 10 minutes.
Add onion/tomato sauce mixture, hot peppers, and parsley to the pot. Taste and add more salt if necessary. Simmer for additional 10-15 minutes.
Serve hot with a dollop of sour cream and crusty bread.