15th May 2011

    Salmon and Asparagus Chowder

    This chowder recipe is from Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes, a book Lisa’s mom got for us on a recent visit. We’ve already made two or three recipes, and all have been delicious. Salmon, potatoes, asparagus, what’s not to like?


    Chris says:

    Yum! I love asparagus season. And in a salmon chowder? Sweet!

    Lisa says:

    So good! And it’s similar to the one my brother made in that it’s mostly broth, with just a bit of half-and-half. Not super creamy.

    Chris says:

    Well, it’s awesome — man, I love coming home to food!

    Lisa says:

    It’s kinda funny how much more often I’m cooking now that we have a kid.

    Chris says:

    A lot of things are “funny” now that we have a kid. Like how early we eat, how fast we have to scarf everything down, how tired we are, how…

    Lisa says:

    …how awesome he is?

    Chris says:

    Exactly. Worth it!

    Salmon and Asparagus Chowder
    1 1/2 tbsp unsalted butter
    1 lb yukon gold potatos, unpeeled, washed, cut into 1/2 inch cubes
    1/4 cup finely chopped sweet onion
    3 cloves garlic, minced
    3 cups chicken stock
    1 bunch green onions, cut into 1/4 inch slices
    4 oz asparagus, tips removed and reserved, stalks cut into 1 inch pieces
    1/2 cup half-and-half
    8 oz salmon, skinless, cut into 3/4 inch cubes
    kosher salt
    fresh ground black pepper
    2 tsp chopped dill

    Heat the butter in a large dutch oven over medium heat. When hot, add in the potatoes; cook, stirring often, for 5 minutes. Add the onion and cook, stirring continuously, for 2 minutes. Add the garlic, decrease the heat for low, cover, and cook for another 2 minutes.
    Use a fork or the back of a wooden spoon to mash the potatoes. Add the chicken stock and kick the heat back up to medium, stirring well.
    Bring to a simmer and add the green onions and asparagus, keeping the tips aside. Cover, reduce the heat, and simmer until the asparagus is tender, about 3 minutes.
    Stir in the half-and-half, reserved asparagus tips, and salmon. Turn off the heat and cover.
    Let sit for 4 minute or so until the salmon is cooked through. Season with salt and pepper.
    Serve and top with chopped dill.

    4 Servings

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    posted in Main Dishes, Soups and Stews, Sunday Soup | 1 Comment

    10th April 2011

    We’re back… with another Posole recipe!

    We’ve discovered that having a newborn really cramps your keeping-up-with-a-food-blog style (shocking, no?) — but we’re back with our first recipe in 2011, a delicious Green Chicken Posole, from the book Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes. This posole is of the green variety, and the broth is chock-full of tomatillos, cilantro, and oregano. Yum!


    Lisa says:

    Whoa, are we really back? I thought WHF might go the way of our hiking site

    Chris says:

    Hey, don’t say that! Besides, we’ll be doing hikes again this summer. And it’s not like we haven’t been eating, or trying new recipes…

    Lisa says:

    I know, I know… time..

    Cason says:

    Glar-lar-lar… burble..

    Chris says:

    Uh-oh, let’s get through this quick.

    Lisa says:

    Oooh, yeah — okay, well, you know I love posole, and this one might be one of my new favorites.

    Chris says:

    Yeah, mine too! I love the tomatillo-broth base.

    Lisa says:

    It’s a bit spicy, but not overwhelming. Just right.

    Chris says:

    I tamed it a bit by not including most of the seeds from the jalapeño. It –

    Cason says:

    *Spit-up*

    Lisa says:

    Uhhh, can you grab a towel? And can we be done?

    Chris says:

    Yeah, we’re done — hey, people, it’s easy and delicious!

    Mama Veli’s Posole
    4 cups chicken stock
    12 oz boneless chicken breast halves
    12 oz tomatillos
    1 cup chopped onion
    1 cup cilantro
    6 large garlic cloves, peeled
    1 large jalapeño pepper, most of the seeds removed
    1 30 oz can hominy, white or yellow
    1/2 tsp dried oregano
    Salt

    Garnishes:
    Sliced radishes, cubed avocado, shredded cabbage, cilantro, chopped onion, and limes

    Bring the chicken stock to a boil in a large pot with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes. When done, remove the chicken, shred with two forks, and place aside. Measure out three cups of the cooking liquid and set aside.
    Remove the husks from the tomatillos, then rinse and chop. Add to a bowl along with the onion, cilantro, garlic, and jalapeño. In a food processor, add half this mixture, along with 1/2 cup of water, and puree until chunky. Do the same with the remaining half.
    Pour the tomatillo mixture into a dutch oven. Add the 3 cups of reserved cooking liquid, the shredded chicken, hominy, and oregano. Bring it to a simmer and cook until just heated through. Season with salt.
    Ladle into bowls and serve with garnishes!

    6 Servings

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    posted in Main Dishes, Mexican, Soups and Stews, Sunday Soup | 1 Comment

    31st August 2010

    Summer Corn and Dungeness Crab Bisque


    This recipe was a nice little find that popped up when I was searching for something that included a bunch of items in this week’s CSA box. I modified it a bit to make it a bit lighter and to use what we had on hand — it is super-simple and easily adaptable. This soup/bisque has a really nice sweet flavor from the corn, and is a great base for a nice pile of delicious Dungeness crab — though you’ll probably want to wait for it to go on sale. That stuff is expensive!


    Chris says:

    I’ve got just one question for you.

    Lisa says:

    What’s that?

    Chris says:

    Do you like crab?

    Lisa says:

    I love crab, why?

    Chris says:

    Do you like sweet corn?

    Lisa says:

    You know I do… that’s two questions, by the way.

    Chris says:

    Doh — whatever. I just think you’re going to love this — have a spoonful.

    Lisa says:

    Whoa, that’s awesome! The flavor of the corn in the soup is great, and then getting to crunch on those kernels… delicious!

    Chris says:

    Yeah — all that, and — piled with crab!

    Lisa says:

    I heart crab! Hey — I’ve got just one question for you.

    Chris says:

    What’s that?

    Lisa says:

    Do we have to share this?


    Summer Corn and Dungeness Crab Bisque
    4 cloves garlic, peeled
    3 tbsp butter
    18-20 baby carrots
    1 large yellow onion
    3-4 Swiss chard stems
    2 stalks celery
    2 medium zucchini
    2 tbsp Herbes de Provence
    3 cups chicken broth (or vegetable, or a little of each)
    2 ears of sweet corn, husked
    1 cup fat-free Half and Half
    1 pound of Dungeness Crab meat, diced

    Preheat the oven to 350 degrees.
    Place the garlic in an aluminum foil pocket, drizzle with olive oil, and seal.
    Roast for 30 minutes.
    Meanwhile, in a dutch oven, melt the butter over medium heat.
    Start dicing the vegetables and add them to the pot, starting with the carrots and working your way through to the zucchini.
    Saute for about five minutes, and add in the herbs. Once vegetables have softened, add in the broth, reduce to a simmer, cover, and cook for about 30 minutes.
    While the vegetables are simmering, bring a large pot of water to boil and boil the corn for about three minutes.
    Remove and let cool a bit, slice the kernels from the cob, and set aside.
    “Milk” the cob (run the back of your knife down the length of the cob after the kernels are removed to collect the delicious milky corn squeezin’s) and add this to the pot.
    Once the garlic is roasted and the vegetables have been simmering for 30 minutes, add the garlic and Half-and-Half.
    Use a stick-blender to puree the vegetables and stock into a smooth consistency — you’ll get texture in a bit.
    Add the reserved corn and half of the crab meat to the pot, mix well, and simmer for another five minutes.
    Season with salt and pepper to taste.
    Divide among bowls, and garnish with remaining crab meat.

    4-6 generous servings

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    posted in Soups and Stews | 2 Comments

    6th April 2010

    Salmon and Baby Bok Choy Ramen

    Here’s a dish we made a few weeks ago from The Ultimate Soup Bible. A salmon fillet is cut on the diagonal into thin slices which are seared and then placed into a bowl of steaming hot, richly-flavored broth and udon noodles. Baby bok choy adds color and some crunch.


    Lisa says:

    Oh my god, it’s a miracle.

    Chris says:

    What?

    Lisa says:

    Okay, two miracles. One, you’re updating the blog. Two, the recipe doesn’t include mushrooms.

    Chris says:

    Since when are mushrooms a problem?

    Lisa says:

    They’re not… it’s just… I’ve gotten comments. I’ve heard things.

    Chris says:

    Uh…

    Lisa says:

    Yeah. People are starting to think that’s all we eat.

    Chris says:

    Well we do like mushrooms.

    Lisa says:

    That’s true… but… I’m just saying. That last post has been up there for a while. I was wondering if we were going to change the blog’s name to WeHeartShrooms.com…

    Chris says:

    Hey if that’s not registered yet, I’m gonna grab it. So…

    Lisa says:

    …yeah?

    Chris says:

    You want to talk about this dish at all?

    Lisa says:

    Oh yeah, right! I loved it! Those really thin slices of salmon were awesome. And I just love a big bowl of soup.

    Chris says:

    Same here — I hadn’t grilled such thin slices like that before. It worked out well. And those thick udon noodles are great for slurping. You know how much I love the slurping.

    Lisa says:

    Yes. Yes I do. And I guess if the biggest complaint about a dish is how loud it is when your dining partner eats it… well that’s really not much to complain about at all.

    Salmon and Baby Bok Choy Ramen
    6 cups vegetable stock
    1 tbsp minced fresh ginger
    2 garlic cloves, crushed
    6 green onions, sliced
    3 tbsp soy sauce
    3 tbsp sake
    1 lb salmon fillet, skinned
    1 tsp peanut oil
    12 oz udon noodles
    4-5 baby bok choy, broken into leaves
    1 fresh red chili pepper, seeded and sliced
    1 cup bean sprouts
    salt and pepper

    Pour the stock into a pot and add the ginger, garlic, and a third of the green onions. Add the soy sauce and sake, and bring to a boil. Lower the heat and simmer for 30 minutes.
    Meanwhile, cut the salmon at a severe angle into 12 slices. Brush a grill pan with the oil and heat until very hot. Sear the salmon slices for 1-2 minutes on each side until tender. Set aside.
    Cook the udon noodles as per the directions, then drain and cool under cold running water. Drain again.
    Strain the broth into a clean pot, season, and bring to a low boil. Add the bok choy.
    Divide the noodles among 4 deep bowls, along with the salmon slices, green onions, chili, and bean sprouts. Ladle in the broth.

    4 Servings.

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    posted in Asian, Main Dishes, Soups and Stews, The Soup Bible | 2 Comments

    5th January 2010

    Orzo Chickpea Soup

    Lisa made this soup when we were in California during the holidays — orzo, chickpeas, and spinach swim in a simple vegetable broth, topped with garlicky tomatoes and shredded Parmesan. Lisa’s dad liked the soup so much he decided to make it again just a few days later. The recipe is based on one from Heidi’s site, with a few additions.


    Chris says:

    A delicious noodle soup, orzo it seems

    Lisa says:

    C’mon, no puns tonight please.

    Chris says:

    Alright, fine. I do love the addition of the chickpeas…

    Seto says:

    This is very good Lisa! I’m having more.

    Lisa says:

    Awesome! I love the egg whites… they add a neat texture to the broth.

    Chris says:

    I bet this would be good with the kale option as well — if we make this when we get back to Seattle let’s do it that way.

    Seto says:

    I’ll be making this myself by the end of the week. Leave me the recipe…

    7 cups vegetable broth
    1 1/2 cups orzo
    2 cups spinach, chopped
    1 14-oz can chickpeas (garbanzo beans)
    1 14-oz can fire-roasted diced tomatoes, well drained
    1 tsp crushed red pepper
    2-3 cloves garlic, minced
    extra virgin olive oil
    3 egg whites
    sea salt

    grated Parmesan cheese

    Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender – about ten minutes. Stir in the chopped spinach and chickpeas.

    Meanwhile, heat the tomatoes, red pepper, garlic, and a splash of extra virgin olive oil in a separate saucepan. Taste for seasoning and salt if needed.

    Just before serving, slowly pour the egg whites into the soup, stirring quickly with a whisk. Taste and add more salt if needed. Divide the soup among four bowls, each serving topped with a spoonful of tomatoes, a drizzle of olive oil, and some of the cheese.

    4-6 Servings

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    posted in Soups and Stews, Vegetarian | 5 Comments


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