Category Archives: Soups/ Salads / Stews

Red Split Lentil Soup

Soups/ Salads / Stews, Vegetables, , ,

Lentil Soup 5

Simple says it best when making homemade soup. Red Split Lentil soup is a nice comfort food on cold days or any day you want something quick and easy to make. It takes only 6 simple ingredients to make this soup and it tastes great with a piece of crusty buttered bread. Of course the wonderful thing about this soup is that it is full of vitamin C and is heart healthy.

Lentil Soup 3

When it comes to soups I like to experience the different textures and layers of taste. This Red Split Lentil soup is smooth yet has layers of subtle textures from the carrots, onions, peppers and diced bacon. If you are not a fan of pork you can substitute it with smoked turkey or go meatless.

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I was surprised when my youngest son was eager to try lentil soup. Most kids hear the word lentil and immediately make a face followed by “blah”. I guess the day I made the lentil soup was one of his more adventurous days. Surprisingly, he loved it even with the cooked carrots which he claims to dislike immensely. My son reminds me of a character in a book I recently read called “The Housekeeper and the Professor” by Yoko Ogawa. In the book, the housekeeper is constantly trying to find new ways to hide carrots in the professor’s meals but he always seemed to find them.

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Adding lots of vegetables to soups are a great way to get kids (and some adults) to eat veggies and develop their taste buds for new foods. Start with a simple soup and then pair it with something they like. Try a sandwich, crackers or warm crusty bread. They will not be able to resist.

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Red Split Lentil Soup

Ingredients:
1 16 oz bag of red split lentils
2 strips of bacon diced
1 10 oz bag of shredded carrots
2 green scallions sliced
½ medium onion diced
½ red pepper diced
2 cups low sodium chicken broth
2 cups water
1 bay leaf
1 tbsp salt
1 tsp black pepper
1 tsp onion powder
½ tsp parsley
½ tsp dill
¼ tsp red pepper flakes

Over medium high heat, slightly brown bacon in a large pot until fat is rendered. Add onions and scallions sauteing until soft. Add red peppers, carrots and seasonings. Stir to mix veggies then add bay leaf, chicken broth and water. Let simmer about 5 minutes then add red split lentils and stir. Reduce heat to medium low and cook until the lentils are soft. Approximately 30 minutes. Remember to stir the soup to make sure the lentils do not stick to the bottom of the pot. If necessary, add additional broth to thin out the soup and ensure the lentils are cooked.

Serve with a piece of crusty bread and enjoy!

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Seafood Gumbo D. Marie Style

Seafood/ Fish, Soups/ Salads / Stews, , , , , ,

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I have only been to New Orleans once but that was enough to make me a fan of good down home Louisiana seafood gumbo. Nothing truly compares to the gumbo you get from the folks who created this delicious goodness. Although I have tried gumbo in several restaurants in the North East, I have not found one that can top the real down home version. Not even mine. However, my recipe will still make you want to go for a second bowl.

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Rich with seafood, spicy and filling my gumbo may remind you of soft jazz and hot summer nights. That is what I remember from my trip to New Orleans.

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Soft jazz, funky jazz, Cajun music and Zydeco flowed from every venue as we walked up and down the streets. The smells coming from the restaurants!?! What can I say except that my mouth was watering all day long.

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If you ever have an opportunity to experience the culture and foods of New Orleans, take it. I am sure the trip will be memorable whether it’s because of the food, the music or the friendly “Nawlins” people. No matter what, you will remember…..

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Seafood Gumbo D. Marie Style

Ingredients:
3 tilapia fillets cut into bite size pieces
1 lb lump crabmeat (remove shells)
1 lb langostinos
1 lb large sea scallops cut in half
2 lbs ex-large shrimp peeled and deveined
1 12 oz bottle of good Beer
1 cup chicken broth
2 tbsp olive oil

Veggies
¾ cup celery chopped
1 cup red pepper finely chopped
1 cup green pepper finely chopped
1 small jalapeno pepper seeded chopped
½ cup minced shallots
2 garlic cloves chopped
1 small onion chopped
½ cup fresh parsley chopped
1 15 oz can black beans rinsed
1 15 oz can small white beans rinsed

Spices
1 tbsp salt
1 tbsp black pepper
½ tsp Worcestershire sauce
1 ½ small cans tomato paste
½ tsp red pepper flakes
1 tsp dried basil
1 tsp oregano
1 bay leaf

1 cup of Okra is optional. If adding okra to the dish, trim off only the stem. Do not cut off the top of the okra or it will become slimy. Add along with seafood and gently stir into the Gumbo.

In a heavy pot heat oil over medium heat until hot. Saute red pepper, green pepper, celery, shallots, onions and garlic until onions are soft. Slowly stir in beer and chicken broth. Add Worcestershire, parsley, seasonings and tomato paste. Whisk until well blended. Add beans, fish, crabmeat, langostinos and scallops, . Place lid on pot and reduce heat to simmer for 30 minutes. Lay shrimp on top of mixture 15 minutes prior to serving and cook until they turn pink. Gently stir shrimp into gumbo mixture.

Grab a piece of crusty bread or cornbread and eat up!

 

 

Chicken Quinoa Soup with Napa Cabbage

Meat/ Poultry, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , ,

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Light, bright soups are fun to make and wonderful to eat. I recently wanted to make a light chicken soup to take away the chill on a cold winter day. I didn’t want to use pasta and thought Quinoa would be a great substitute for noodles.

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Quinoa has a unique texture and is easy to use in recipes. I have made salads using Quinoa and even created a Spinach Quinoa Cake that was delicious (check it out at dmariedining.com). Adding Quinoa to the chicken soup definitely kept it light and adding Napa Cabbage helped kick up the flavor and nutritional value.

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Next time you have a desire for a quick tasty soup or just want to use the leftover chicken in the frig think about making a nice Chicken and Quinoa Soup with Napa Cabbage.

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Chicken and Quinoa Soup with Napa Cabbage

Ingredients:
2 cups chicken pre-cooked
2 cups Napa cabbage shredded
4 cups chicken broth
1 ½ cups Quinoa rinsed
1 bay leaf
½ cup baby carrots thinly sliced
½ cup slice celery
¼ cup red peppers thinly sliced into strips
¼ cup red onion chopped
½ tbsp salt
½ tbsp seasoned salt
½ tsp black pepper
½ tsp Adobo seasoning
½ tsp thyme
½ tsp parsley
½ tsp cilantro
½ tsp onion powder
½ tsp red pepper flakes (optional)

Cook Quinoa according to package. Set aside.

Place chicken in a small bowl and season with seasoned salt and onion powder. Set aside.

Add chicken broth, onions, peppers, celery, carrots, bay leaf and seasonings to a large pot on medium high heat. Let simmer for 5 minutes. Reduce heat to medium then stir in chicken, Quinoa and cabbage. Let simmer for 20 minutes. Turn off heat and let stand for 10 minutes. Serve with crackers.

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Carrot Salad

Soups/ Salads / Stews,

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Cool and refreshing is how I would describe carrot salad. It is the kind of side dish that compliments chicken, beef or pork and is good any time of the year.

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I was first introduced to carrot salad at an office party many, many years ago. The ingredients looked pretty simple so I figured it couldn’t taste too bad. I learned early on that not everyone can cook and sometimes pretty dishes are just that – pretty. Pretty does not always equal tasty so I was still hesitant when I put a spoonful of carrot salad on my plate. I was both grateful and pleasantly surprised at how good the carrot salad tasted. From that point on I looked forward to having carrot salad at our office parties.

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I think I make a rather tasty carrot salad and thought it worthy of sharing with the world. Carrots, golden raisins, cranberries, nuts and pineapple. A great combination of flavors and healthy to boot.

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Who wouldn’t love carrot salad?

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Carrot Salad

Ingredients:

1 10oz bag shredded carrots
1 14 oz can crushed pineapple well drained
1 tbsp mayonnaise
3 tbsp sour cream or Greek yogurt
½ tbsp sugar
½ tsp seasoned salt
½ cup golden raisins
½ cup cranberries
¼ cup walnuts chopped
¼ cup pecans chopped

Place all ingredients in a large bowl and mix until well blended. Let chill for 30 minutes or overnight before serving. Enjoy!

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Grandma Dee’s Chicken and Dumplings

Meat/ Poultry, Soups/ Salads / Stews, , , ,

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Chicken and Dumplings is the ultimate grandma comfort food. If made like my grandmother use to make it, it is packed with chunks of meat, sweet vegetables, potatoes and plenty of dumplings. The dumplings are my favorite part. I love almost anything made with dumplings whether it is a main course or a sweet treat like cobbler.

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Now that I am a grandma, I thought I should come up with my own chicken and dumplings recipe that my grand kids would love. Since I prefer quick and easy to long and difficult I used preformed dumplings along with fresh veggies and chicken to shorten the prep and cooking time.

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The end result was a dish I was proud to call “Grandma Dee’s Chicken and Dumplings”.

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Grandma Dee’s Chicken and Dumplings

Ingredients:
8 boneless skinless chicken thighs
2 celery stalks, sliced
2 carrots peeled, sliced
1 small onion chopped
1 small jalapeno pepper seeded and chopped (optional)
1 box frozen peas
1 10 oz can cream of chicken soup
5 cups water
½ box Anne’s frozen dumplings
½ tsp poultry seasoning
½ Adobo seasoning
1 tbsp salt
1 tsp black pepper
1 tsp basil
1 tsp parsley
1 tsp onion powder
1 bay leaf

In a large pot add water, chicken, 1 stalk of celery, 2 tbsp onions and seasonings. Cook at medium high temperature until chicken is tender and cooked all the way through. Remove chicken. Chop chicken into big chunks and set aside.

Strain broth then add broth back to the pot. Add carrots, remaining onions, celery, jalapeno pepper and a little more salt. Cook for 10 minutes then add peas and dumplings. Cook for another 8 minutes gently stirring the dumplings.

In a small bowl add cream of chicken soup and ½ cup of the hot broth. Whisk them together then add to the pot along with the chicken. Reduce heat to simmer and cook an additional 5 minutes to heat chicken and soup mixture.

To prepare in a crock pot:
Add chicken, water, celery, onions, carrots, jalapeno pepper and seasonings to a crock pot. Cook on high for 1 hour. Add carrots and dumplings. Gently stir in the dumplings and cook an additional 15 minutes. In a small bowl add cream of chicken soup and ½ cup of the hot broth. Add mixture and peas to the crock pot. Reduce to low heat and cook for 10 more minutes.

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Broccoli Salad with Bacon and Prosciutto

Soups/ Salads / Stews, Vegetables, ,

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I was talking to a friend recently about cooking and he asked if I had a side dish recipe for broccoli. I just happen to have a broccoli side dish but it was still in my head and not on paper. I figured now was a good time to try it out on my taste testers then share it with my friend and others on dmariedining.com.

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Broccoli salad is one of my personal favorites and I always looked forward to eating it when a close friend would make it for parties. However, I never took the time to make this wonderful dish because I did not think my family would eat it. I didn’t want to have a boat load of broccoli salad left over for days if I made it and no one else would try it.

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Imagine my surprise when my hubby said he would be willing to taste the salad when he saw me preparing the recipe. My hubby is not a big fan of mayonnaise which is another reason I thought he might not like broccoli salad. Although broccoli is the star of the dish it all comes together with the mayo. Fortunately, the broccoli salad recipe I came up with is not too creamy and is complimented by the mayonnaise.

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I must say I held my breath while my hubby tasted the broccoli salad. Again, I was pleasantly surprised when he said he really liked it. He especially liked the taste of the prosciutto with the broccoli and the slight sweetness of the golden raisins.

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For me, the best thing about broccoli salad is that it is good no matter the season. Winter, spring, summer or fall this is a recipe that works all the time.

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Broccoli Salad with Bacon and Prosciutto

Ingredients:
1 ½ fresh broccoli florets
1 tbsp red onion diced
4 bacon slices
3 oz prosciutto
½ cup golden raisins
½ cup miracle whip
½ cup mayonnaise
¼ cup Gazebo Room Greek Salad Dressing and Marinade (Italian dressing optional)
1 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp brown sugar
1 tsp salt
1 tsp seasoned salt
1 tsp ground black pepper
1 tsp red pepper flakes
Juice from 1 lemon

Prepare 4 cups of cold water with ice cubes in a large bowl and set aside.

Heat olive oil in a small frying pan. Add prosciutto and lightly fry until crisp. Drain, chop and set aside.

Bacon can be oven fried, crisped in the microwave or fried on the stove. Drain, chop and set aside.

Bring 4 cups of salted water to a boil. Add broccoli florets and cook for 3 minutes. Remove broccoli and immediately place in the ice bath to stop the cooking process. Let sit for a couple of minutes then drain. Remove any stray pieces of ice.

In a large bowl add broccoli and pour salad dressing over the broccoli. Add remaining ingredients and mix gently until well blended. Chill for 30 minutes or overnight. Stir salad before serving.

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Red Beans and Sausage with Rice

Meat/ Poultry, Soups/ Salads / Stews, , ,

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I promised my friend Girlie Girl that I would come up with a red beans and rice recipe she could make. I try to keep my promises although I have broken a few in my lifetime. Most of the promises were to myself but still I try to keep promises whether to myself or someone else.

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That being said, I did come up with a red beans and sausage recipe I think she and her hubby will enjoy. Like most of my recipes this one is made to tweak however you want. This can be a strictly meatless dish but I thought I would take it to another level by adding both andouille sausage and smoked sausage. Other Louisiana style recipes I have seen also include sausage or some type of ham. Since my family likes spice and lots of heat in my dishes I added the andouille sausage.

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Girlie Girl is from the mid west but I sometimes think she has the heart of a southerner. She enjoys down home cooking and seems adventurous when it comes to trying different foods. Truth be told I think her hubby does most of the cooking but she likes to eat which I appreciate.

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Red beans and sausage with rice is a great dish that becomes a great meal when you add a little corn bread on the side. Next time your family asks you what’s for dinner tell them red beans and sausage. They won’t be disappointed.

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Red Beans with Sausage and Rice

Ingredients:
1 lb andouille sausage sliced
1 lb smoked sausage sliced
1 smoked turkey leg or 2 smoked turkey wings
2 14 oz cans pinto beans undrained
2 14 oz cans pink beans undrained
1 medium onion diced
1 small green pepper diced
2 stalks celery sliced
4 cups chicken broth

Seasonings
1 tsp thyme
1 tsp parsley
1 tsp cilantro
1 tsp ground black pepper
1 tsp Adobo seasoning
1 tsp Cajun seasoning (optional)
1 tbsp salt
1 bay leaf
1 6 oz can tomato paste
4 slices of lemon (seeds removed)
½ jalapeno pepper diced

Place smoked turkey in a pressure cooker and cover with water. Add ½ of a onion sliced. Cook for 25 to 30 minutes to tenderize the turkey. If you are not comfortable using a pressure cooker, cook the smoked turkey in a large pot for 1 to ½ hours until the turkey is tender. Cool the turkey then pull the meat off the bone. Set aside and reserve broth from the turkey to add to the beans.

Add beans, veggies, seasonings, 4 cups of the smoked turkey broth, lemon slices and sausage to a crock pot. Add the turkey meat then stir to combine all of the ingredients. Cook on high for 2 to 3 hrs until the beans are tender and the sausage is cooked. Stir in tomato paste ½ way through cooking.

This dish can also be prepared in a large pot using the same steps as above. Beans and sausage will cook for 1 ½ to 2 hours or until tender.

Serve with brown or white rice.

 

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Tortilla Soup

Soups/ Salads / Stews, , , ,

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For me and my family, soup is always a good go to comfort food. I can eat soup any time of the year while others only like it during the cold weather months. The type of soup I eat may depend on the time of year. I like thick creamy soups when the weather is cold and lighter soups like Chicken Corn Chowder when the weather is warm.

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Some of the soups I create are based on what is in season at the time I have a desire to make a big pot of soup. Tortilla soup, I think, is one you can make any time of the year because is light yet filling. In the summer, you can use corn fresh off the cob or carrots out of your own garden. In the winter, you can use canned corn and you can still get fresh carrots from the grocer.

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Soups like any other dish can be dressed up or dressed down. The first time I made Tortilla Soup I dressed it up by adding chicken to turn it into a meal. On other occasions I have used only beans and vegetables in the soup so that it was more of an appetizer or side dish.

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However you decide to make Tortilla soup, I am sure you will find it full of flavor if you follow my basic recipe. Top it off with homemade cheese tortilla strips and you will definitely have another winning dish to add to your cooking repertoire.

Tortilla Soup

Ingredients:
1 lb cooked chicken breast cubed
1 medium jalapeno pepper seeded and diced
1 14 oz can corn drained
2 14 oz cans black beans rinsed
1 14 oz diced tomatoes
1 12 oz container of fresh salsa (hot or mild)
3 cups chicken broth
1 cup water
1 tsp salt
1 tbsp tomato paste
1 tbsp fajita seasoning
½ medium white onion diced
½ medium red onion diced
½ tsp ground black pepper
½ tsp Adobo seasoning
½ tsp cumin
½ tsp parsley

Place all ingredients in a large pot and cook on medium high heat for 30 minutes. Reduce heat to medium and simmer for 30 more minutes. Turn off heat. Top with mozzarella cheese, pepper jack cheese or toasted sliced tortilla strips.

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Daddy’s Butternut Squash and Mixed Baby Kale Soup

Soups/ Salads / Stews, Vegetables, , ,

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For a while now my hubby has been asking me to make a “brothy” soup. My most recent soups have been thick and rich like my Carrot soup and my Leek and Potato soup.

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Vegetable soup seemed a simple choice but I wanted to make a soup that reminded me of the fall weather and colorful changing leaves. I love to see the trees speckled with orange, red and green leaves. That was the inspiration for the butternut squash and mixed baby kale soup. The soup is full of fall colors from the orange of the butternut squash, the red of the tomatoes and the bright green leaves of the mixed baby kale.

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I know. Daddy’s Butternut Squash and Mixed Baby Kale Soup is a long name. But, it would have been even longer if I added the names of some of the other ingredients that make this soup so delicious. I added Daddy’s to the title because my hubby claimed it to be his soup once he tasted it.

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Butternut squash is quickly becoming one of my favorite vegetables. It is great all by itself or tastes even better when paired with vegetables like sweet potatoes or in this case mixed baby kale. The sweetness of the butternut squash along with the slightly bitter kale and spicy Italian sausage created a wonderful combination of flavors that swirl in your mouth.

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It’s the little things in life that often inspire us whether it is leaves changing colors in the fall or a nice pot of hearty soup.

Daddy’s Butternut Squash and Mixed Baby Kale Soup

Ingredients:
1 lb Italian hot sausage
2 14oz cans of cannellini beans rinsed
1 14 oz fire roasted tomatoes
2 bags mixed baby kale
5 cups chicken broth
1 cup water
1 lb butternut squash peeled and cubed
1 medium red onion diced
1 tsp minced garlic
1 tsp ground black pepper
1 tbsp salt
2 tbsp olive oil
½ tsp thyme
3 lemon slices
In a dutch oven or large pot brown sausage then drain on a paper towel. Set aside. Pour off grease from the sausage and add olive oil to the pot. Add onions and Add broth, water, seasonings and bay leaf. Bring to a boil then reduce to medium heat. Add beans, tomatoes, sausage, butternut squash and lemon slices. Stir and cook for 25 minutes. Add baby kale and cook an additional 10 minutes then turn off heat. Serve with a sprinkle of shaved parmesan cheese or mozzarella cheese.

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Leek and Potato Soup

Soups/ Salads / Stews, Vegetables, , ,

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Many, many years ago I had a bad reaction to cream of potato soup. It really was not the soup’s fault because it just happened to be the last thing I ate before I came down with the flu. Enough said.

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So, it took me a long time to try leek and potato soup. Once I mustered up the nerve to try the soup I was pleasantly surprised at the delicious combination of leeks and potatoes. Since my hubby and I are fans of all kinds of soups I thought I would create my own version leek and potato soup.

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The result received a thumbs up from all of my taste testers including me. Rich and creamy with tasty bits of potato,this soup easily fits into the category of comfort food.

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Topped with sauteed mushrooms and drizzled with melted butter, all I could say was um um good when my spoon hit the bottom of my empty bowl.

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Keeping it simple. Keeping it easy. Keeping it good!

Leek and Potato Soup

Ingredients:
2 – 3 leeks cleaned and sliced (white and light green part)
1 medium onion diced
2 large potatoes peeled and diced
3 cups chicken broth
1 tbsp salt
1 tbsp ground black pepper
1 tbsp parsley chopped
2 tbsp butter melted
1 tsp thyme
1 tsp roasted cumin
½ tsp chives
¼ cup assorted mushrooms
¼ cup heavy cream
¼ cup half and half
1 small hot pepper sliced (remove seeds for less heat)
5 dashes hot sauce
To clean the leek leaves remove the hard bottom then separate the leaves and rinse with cold water.  Saute mushrooms in a 1 tablespoon of butter. Set aside.

Place leeks, onions, potatoes and peppers in a large pot. Add seasonings and broth then stir. Cook over medium heat for 45 minutes until leeks and potatoes are soft and tender. Remove from heat. Add 1 tablespoon of butter, cream and half and half. Puree mixture leaving a few chunks of potato. Stir in hot sauce. Melt remaining tablespoon of butter in the microwave. Place soup in a bowl and top with mushrooms then drizzle with melted butter.

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