Easy Clam Chowder

A few years ago, my sister in law shared this recipe with us while we were visiting Indiana … and Mark was like WOW and all over it.

Three of the main reasons we like this:

1 – no chunky tomatoes … Mark, the master chef, will NOT eat cooked chunky tomatoes. It’s either New England Clam Chowder or nothing at all

2 – everything is pretty much from the pantry which is kind of cool to have on hand for a last minute soup

3 – it’s fast and easy to make!

east clam chowder

New England Clam Chowder is creamy. Manhattan is red and chunky. A no no for Mark. Especially now.

Just for the record, I do NOT like clam chowder, normally, AND I don’t normally like things that are highly processed (aka, canned stuff) but hey, it’s tasty, it’s a once in while soup and NOW it’s something that Mark can eat and tolerate so I’m all over it!

chop bacon in food processor

It is a little indulgent so for the average bear, I wouldn’t make this DAILY but once every few weeks would be deemed acceptable ūüėȬ† Here’s what you need!

1 pound of bacon, cooked and crumbled. Save a LOT of the bacon grease in the skillet when done

2 medium onions, chopped

4 cans of baby clams

5 cans of diced potatoes, drained

3 cans of cream of celery soup

2 cups half and half

2 cups milk

2 tsp dry dill

chopped bacon
Make you life easier and toss that cooked bacon in a food processor, give a quick whirl and Ta Da! Chopped Bacon! 

Cook your onion in that skillet with some leftover bacon grease. Go ahead, it’s ok! Cook until soft and translucent. Add the¬†juice from the canned clams. Set the clams aside for now.

drained canned clams

Add the potatoes to the pan and cook until they are tender, about 15 to 20 minutes.

Add the balance of the ingredients EXCEPT the clams. Stir and allow to simmer for about 45 minutes or until thick.

soup coming along

Add your clams in at end here, stir and let cook for a few minutes until they are warmed through. Don’t let them cook too long as they will become chewier and well, we know that super chewy clams are no good.

clam chowder to eat

Dish up and top with some bacon bits and a little fresh parsley if you have. Enjoy!

This makes a LOT and can feed 12 with a few leftover servings. We’ve frozen this in the past and it has re-heated just fine!

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

#Soup   #FastDinners   #EatDinnerAtHome   #SoftFoods   #BeatCancer 

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

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French Onion Soup

*This is a recipe that I’ve had since 1998! I’ve made it quite a few times and decided to share it with YOU from the “other” site.¬† I’m thinking I need to make this for Mark soon as it’s one of his favorite soups … fingers crossed that he can tolerate it!¬†

I’ve made this specific recipe a few times, but then I get distracted with a newer recipe and try that … and ALWAYS have to listen to Hubby ask why I don’t just stick with the first one I have… he’s right.

So, Saturday, it was a nice, sunny, BEAUTIFUL day, high of around 86. But the nights are getting a little cooler, and this morning it was 72 when I went outside at 8am … hence, it’s FALL TIME in Paradise, time to make soups!

The sprinkler dudes were here making repairs, and since they were digging up in the back yard, I didn’t really want to toss on the ole bikini and jump in the pool to float … just not my idea of cheap thrills, you know? ūüėČ

So, again, I made soup. ¬†AND I used what we had on hand … it’s a miracle, don’t you agree?!

Here’s what you need ….

3 lbs of onions, make sure ONE is a sweet onion, and ONE is a red onion

1/2 pound smoked bacon

2 tbs thyme

12 cups beef stock

1/2 cup dry vermouth or white wine

1 tbs sea salt

black pepper to taste

1 tbs dry sherry

6 ounces sliced provolone, gruyere or mozz cheese (whatever you have will work)

6 slices of baguette or other thick bread

Cut your bacon up in 1/2 inch or so pieces and cook in a LARGE heavy bottom pot til crispy.

While bacon is cooking, slice your onions thin, thin, thin. I use a mandoline, and I asked Hubby how on earth I sliced all those onions back in the day so thin before I had this thing? He said it wasn’t pretty … hmmm … I think I need to hold back a bowl of soup from him …

Remove bacon to a lined bowl to drain and toss the onion slices in, on top of the bacon fat, add the 2 tbs thyme. Give a quick stir to mix everything up and then let the onions sit there, undisturbed for about 10 minutes, give them them a quick stir again and really leave them alone for about 20 minutes so they can caramelized. The secret is to NOT TOUCH the onions … hard as it may be.

Once onions are caramelized, pour in the 1/2 cup of vermouth to deglaze. Allow to cook a minute or so and then pour in the broth and season with salt and pepper.

Bring to a boil and then reduce heat to a simmer. NOW, add in your bacon and sherry. Let simmer for 45 minutes to an hour and marvel at the lovely, deep color of the broth. Yummm.

When ready to serve:

Toast the slices of bread under broiler. NOTE: I always drizzle a bit of olive oil on the bread just to give it a little more ‘richness’

Place oven proof bowls on a baking tray.

Place bread slice in bowl, ladle a generous portion of soup over the top. Add a slice of cheese carefully over the top of the soup.

Place in oven under broiler until cheese is melted and bubbly, 2 to 3 minutes. Serve up and warn everyone that a) the bowl is HOT and b) the SOUP is hot …

Enjoy!

FYI … we served these with some awesome roast beef sliders … never got around to making the ham & cheese ones and Hubby said that this soup needed a beefy dish to go along … watch for THAT recipe soon!

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

#Soup    #DinnerAtHome   #SavingMoney

 Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Cream of Celery Soup

I’m slowing moving all my recipes over from the old blog to here

Some of you may know that I’m not sure if I dig soups or not … I mean, yeah, I have quite a few awesome soup recipes but at the end of the day, do I crave soup? No.

I do know, however, that whenever I get that Whole30 bug and want to eat clean and healthy. And of course, trying to keep Mark has always been difficult when I go this route as he and Jamie are both firm believers that man needs carbs, processed carbs, which means bread and pasta … otherwise, they may just die.

Men.

So, are you following me on Instagram yet? I’m not normally all that active, but the Whole30 community has an overwhelming presence and of course, I’ve been stalking all the Whole30 ‘gramers out there and finding some pretty awesome bloggers with some pretty awesome recipes …

Just like this one!

This surprisingly easy and yummy recipe comes from Whole Fork … and I pretty much followed her recipe but made a few little tweeks, just because that’s the way I am ūüėČ

Here’s how I did it:

2 tbs ghee

pkg of celery, leaves and root removed, cleaned and chopped

1 onion, chopped

3 cloves of garlic, chopped

1 white potato, peeled and chopped

4 cups of chicken broth

1 tsp lemon juice

salt and pepper to taste

juice of half a lemon

dash of hot sauce or red pepper flakes

fresh parsley, chopped, for garnish

bacon bits, for garnish

Melt the ghee in large pot. Not large, like soup pot large, just “large” We all know I’m notorious for going with a pot just a tad smaller than it should be.

Add the celery, onion, garlic and potato and saute til onions turn translucent. Add broth, 1 tsp lemon juice, salt and pepper and bring to a boil.

Reduce heat to low, cover and allow to simmer for about 20 to 30 minutes, till veggies are soft, stir occasionally.

Once the veggies are soft and cooked, add the broth and veggies to a blender and puree in batches. Careful of the hot liquid in the blender. You may want to take off the center portion of lid to allow steam to escape. Toss a washcloth over the opening if it starts to splatter.

    

Add the juice of the half lemon and give it a quick whirl.

Dish up, add a dash of hot sauce, garnish with parsley and bacon and enjoy!!

NOTE: I had my first bowl as is, straight out of the blender. Yumm. BUT there were them little fibrous celery strings that I just knew would turn Mark off. So I grabbed my fine mesh strainer and an 8 cup glass measuring cup and proceeded to strain the soup.

That’s one BEAUTIFUL jar of soup, don’t you think??

 

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

#Whole30      #Paleo       #CreamofCelerySoup      #Soup  

 

 

 

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Creamy Potato & Cauliflower Soup

Happy Valentine’s Day!

Some of you may have picked up that we have some stuff going on around here, such as upcoming cancer treatments for Mark … I was hesitant to share to much as I wanted to be sure he told those folks that are close to us what was going on.

ready to eat first up.jpg

Esophageal Cancer.

Don’t google it. Seriously, just don’t. I know 50% of you will. It’s scary stuff on the internet.¬† Probably is in real life too but right now we are in the “this isn’t the end” mode. I’ll stay there as long as we can!

Currently, we are waiting for MD Anderson to give us a call for our second opinion appointment. After all, when you are told chemo treatments every two weeks for 3 days each time for the¬†rest of your life you really¬†should seek a 2nd opinion. And yes, we are really traveling to Houston for this. My first response was “we can’t afford to do this” but then I realized, we are in the fight for his life so we CAN afford to do this. By the way, the hospital has since told us the insurance company approved the evaluation.

ready to eat 2.jpg

So. When Mark made his trip up north to finish up some business since we don’t know when the next time he will be able to head up there, I wanted to make sure he had something yummy to fill his tummy when he came home late Saturday. This is what I made.

It has cauliflower, greek yogurt, potatoes, half and half and chicken broth.

ALL THE GOOD THINGS.

And he liked it.  So did Randi when they surprised us with a 24 hour visit (with baby Nolan!)

It’s easy, doesn’t take long so hey, you should really give this a try! Original recipe comes from The Skinnytaste Cookbook but I modified it quite a bit!

ready to eat sample

1 bag of Trader Joe’s Riced Cauliflower (next time I’ll just use frozen florets)

2 large taters, about 1 1/2 pounds worth

1 carton chicken broth

2 cups half and half

1 cup milk

1 1/2 cups plain greek yogurt

Seasoning of choice. I used Mark’s Special Blend and that Trader Joe’s Onion Salt

onion salt front

4 seasons

Peel those taters, cut them in quarters, toss in a microwave dish and microwave 5 minutes. Take them out, give them a quick stir and flip and nuke for another 3 minutes.

Grab a large pot. You can see mine was maybe a little on the small side. Story of my life. Toss in the cauliflower and saute for a few minutes. If using florets, add a little water to the pan and steam til soft.

pureed white stuff.jpg

Cut up the taters in to smaller cubes. Careful, don’t burn yourself. I speak from experience.

Dump the taters, chicken broth, milk, half and half, and your seasoning of choice in to the pot with the cauliflower.  Give a quick stir and let them meet and greet over medium high heat. Allow to come to a  boil and let them bubble for about 10 minutes, giving a quick stir occasionally.

Reduce the heat, grab your nifty immersion blender and go to town blending til smooth. NOTE: Next time, I’ll scoop some stuff out so we have a little more texture. FYI … Mark’s mom had given us that same blender years ago for Christmas … one of my favorite kitchen wonder gadgets!

Stir in your greek yogurt and reduce heat to low and simmer for about 10 more minutes.

Taste, add more seasoning if needed (I did) and then dish up!

ready to eat 1.jpg

I topped ours with shredded cheese, bacon bits and green onions.

NOTE: The next day, when Mark and Randi had it for lunch, Mark added almost a whole carton of broth again as the soup became very thick. Again, I think if I hadn’t blended it all, it would have been fine. Either way, it was still delicious!

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

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