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Fish Chowder

Fish Chowder

Soup doesn’t get enough love from me, ever.  I know.  So lame, says all the soup eaters out there.  On the one hand, I feel like eating soup is synonymous with healthy living.  I like healthy living.  On the other, it’s a comfort food.  I like comfort food too.  And yet, I’m over here in my corner, not eating it, wishing I did.  This alone calls for a push in a new direction.  Especially since those two times that I did eat soup and loved it, they were homemade, full of fresh produce and so yummy.  It looks like it is time to rock the pot. Summer is the perfect time for a broth based soup filled with fresh produce and fish.

 

One thing that is super important for me personally to maintain in a new recipe is that it is Whole30 friendly.  I did the Whole30 a few months ago and figured out that dairy, legumes, and wheat are my healthy living enemies.  It was the best that I felt in years – more energy, better sleep, stuffy nose and chronic cough actually disappeared for the first time in years!  Sometimes I feel like staying Whole30 is can be overly complicated.  This recipe is not that.  Plus it has Whole30 approved bacon.  Bacon makes everything delicious.

 

Fish Chowder, makes 3 servings

2 strips bacon, finely chopped
2 tablespoons ghee
¼ cup minced shallots
¼ cup apple cider vinegar
2 ½ cups mini potatoes
1 pint of BONED Chicken Broth, frozen
1 cup clam juice
1 tablespoon dried thyme
salt and pepper to taste
1/3 cup coconut milk
1 ½ pounds skinless white fish like cod, bass or snapper cut into 1 ½ inch pieces

Cook bacon in a medium stockpot over medium-high heat, stirring frequently for about 5 minutes.  Stir in ghee until melted.  Add shallot, stirring occasionally for about 3 minutes.  Add apple cider vinegar, stirring until almost no liquid remains, about 45 seconds.

Add potatoes, frozen BONED Broth, clam juice and thyme.  Season with salt and pepper.  Bring to a boil then reduce to a simmer.  Cook until potatoes are tender, about 8 to 10 minutes.  Increase heat to medium-high.  Add fish and coconut milk.  Season with salt.  Heat until warmed through and fish is opaque.  About 2 minutes.  Season with salt and pepper and serve immediately.

This soup was good for a meal plus seconds and another lunch all on its own.  Part of my aversion to soup is that I never feel full after.  This was absolutely not the case with this soup.  I was totally satisfied and full.  I could eat this soup all the time.  It was so delicious.  Soup convert?  Mission accomplished.


Credits // Author and Photography: Suzanne Serwatuk

Asparagus Soup with Parmesan Flan

Asparagus Soup with Parmesan Flan

Broth in your sweets? Why not. Here’s a creamy and delicious asparagus soup with parmesan flan that will truly satisfy your sweet tooth.

Ingredients:

For the flan:
1 1/4 cups Parmigiano Reggiano cheese grated
1 cup heavy cream
1/2 cup whole milk
1 whole large egg
2 large egg yolks
pinch of white pepper and fine, sea salt

For the soup:
The following ingredients will ultimately end up in a blender and sieved so…a rough chop is all that is necessary
1 leek (white and pale green part only), washed well then chopped
2 finely chopped shallots
2 tablespoons unsalted butter
2 lb. asparagus, trimmed and cut into 1 inch pieces
(pick a couple of pretty ends and set aside for garnish)
5 cups chicken broth
1/4 cup heavy cream
pinch of fine sea salt and fresh ground pepper

Preparation:

Making the Parmesan Flan:

Bring cheese, cream and milk just to a boil in a small heavy saucepan over medium heat, stirring occasionally.  Remove from heat and cover for 30 minutes to fuse the flavors.

Preheat oven to 300°F

Whisk together whole egg, yolks, salt and pepper in a bowl.  Add the cream and cheese mixture whisking until smooth.  Divide among well-buttered ramekins. Fill up to 3/4.
Set the ramekins in a baking dish containing a water bath. Place in the oven and bake until centers are completely set, about 45 minutes. Remove from the oven and transfer each ramekin to a rack and cool 5 minutes. Cover with foil and keep warm.

 

Making the soup while flans bake:

Cook the chopped leek and shallots in a 6 qt. pan with butter over medium heat until softened about 3-4 minutes.  Add the asparagus and broth.  Cover and simmer for about 15 minutes or until asparagus is tender.

With a slotted spoon, transfer small amounts of soup ingredients to blender and purée until smooth. (Remember this is hot and blender lid will pop off so hold down the lid). Pour mixture through a sieve over a large bowl.  If too liquid in the bowl, add small amount of cream to the blender when puréeing next batch.

Take this soup and place back on a stove in a new pan over medium heat and add cream and season to taste. Do not cook the soup just warm it as you cream and season.

Serving:

Removing the flan from the ramekin…I used a buttered knife and slid around the inside parameter of the ramekin, then tapped the bottom to further loosen.  I placed the soup bowl over the top of the ramekin and holding the ramekin to the bowl, I turned the bowl back over. Carefully, I removed the ramekin from the flan. Carefully add soup surrounding the flan. Garnish with asparagus tip.

The soup can be made a day ahead. Just reheat on low heat.  Remember it is already cooked. You just want to warm it up.

Source

Apple Butternut Squash Soup with Bacon

Apple Butternut Squash Soup with Bacon

For the purpose of dieting or not, this apple butternut squash soup is sure to hit your taste buds on the spot. The bacon and the soup’s savory and creamy goodness will surely satisfy your “sinful” cravings whilst as healthy option.

Ingredients:

  • 8 slices bacon, cut crosswise into 1/4-inch strips
  • 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice
  • 1 small tart-sweet apple, peeled, cored, and cut into 1/2-inch dice
  • 1-1/2 Tbs. finely chopped fresh sage leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 cups chicken or vegetable broth

How to cook:

  1. In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
  2. Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
  3. Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Source: Fine Cooking

Hot Bone Broth Chocolate Drink, Anyone?

Hot Bone Broth Chocolate Drink, Anyone?

Health buffs say bone broth is the new coffee but don’t tell that to choco drink lovers. If you’re not yet ready to replace your chocolate drink for a healthy bone broth drink, why not infuse it on your choco? Here’s a great way to get the nutrition from a bone broth and the delicious goodness that chocolate can only satisfy.

Ingredients:

  • 3 cups beef or chicken bone broth 
  • 1/2 cup cocoa powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground ginger
  • 1/8 tsp cayenne pepper
  • 4-5 tablespoon local raw honey
  • 3 cups raw milk, raw cream, or coconut milk

Instruction:

  1. Gently heat broth in a sauce pan over medium heat and whisk in the cocoa powder and spices.
  2. Once heated through and fragrant remove from heat and stir in your raw honey.
  3. Add your raw milk and combine.
  4. Add the honey and milk once removed from the heat (to retain as much of the beneficial raw goodness as possible but if you are using pasteurized milk, do not remove it from the heat to add)

Read more from: Gratefully Nourished

Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper

Looking for  a quick and easy recipe under 30 minutes? Here’s a delicious and healthy chicken and asparagus skillet  that will surely fill your tummy in no time.

 

Ingredients

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • green onions, cut in 2-inch pieces

Directions

  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

Read more on Better Homes & Gardens for the nutrition facts of this recipe.

German-Style Potato Salad

German-Style Potato Salad

Broth is the most versatile ingredient there is. It can be used as base for soups, sauces, and now in salad? Yes, this potato salad from Food Network will surely taste fuller and savory as the potatoes were cooked with chicken broth making it healthier as well.

Ingredients

  • 4 large waxy-style potatoes (about 2 1/4 pounds)
  • 2 tablespoons, plus 2 teaspoons kosher salt
  • 3 strips bacon (about 2 ounces), minced
  • 1/2 medium Spanish onion, chopped
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth
  • 1/3 cup white wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons sugar
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley leaves

Directions

  1. In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
  2. Over medium-high heat, add the bacon and cook on a small sauce pan, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
  3. Rub the skins off the potatoes using your hands. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.