Tag Archives: Soups

Coconut Green Curry Seafood Stew

25 Jun

Good morning everyone! Guess what? It’s Friday!

YAY we made it.

This weekend is going to be fairly relaxed, I am spending Saturday baking for an anniversary party we are going to that night. I am making my good ole chocolate chip cookies because there is 90 people coming to the party and I just don’t have energy to make anything more involved than that for 90 haha.

What is your favorite dessert recipe to make for a crowd?

I always like to make single serving things like cupcakes, cookies or tarts. That way everyone can enjoy them without having to sit down and eat. Plus it’s easy to figure out how much to make!

Today I am going to get right into the recipe because it really doesn’t need a long fancy introduction.

This stuff is just straight up tasty.

We have lots of fresh shellfish nearby and I really hope all of you can get access to fresh seafood, but if not you can always use frozen, I wouldn’t judge I promise!

I think shellfish can really freak some people out, especially clams and mussels because people are scared they will poison themselves and their guests by cooking them incorrectly. Luckily for us, they are their own self timers and they open when they are cooked so you know that they’re done. They also show us when they are dead by not opening, so really it is easier than it seems.

Although you shouldn’t be scared, you do need to be aware of a few things. Here are my tips for cooking with clams and mussels:

1. Make sure to store them in your refrigerate them until you are ready to clean and get them ready

2. A few hours before you want to cook them, take them out of their packaging and rinse them under cold water. Use a brush or clean cloth to scrub the outside of the shells to make sure they are clean. Pull of the beards (the little hair like strands that sometimes can be sticking out)

3. Tap them lighly on the side of the bowl or countertop, if they do not close up, throw them out as they are dead.

4. Mix some flour into enough water to cover the shellfish. You can also use cornmeal or oatmeal instead of flour. This lets the shellfish eat the starches and then they will let go of any sand that they are holding in. Let them sit for at least an hour like this and make sure to drain and rinse them off before cooking.

5. After cooking make sure to discard any shells that did not open.

Normally Seafood stew would be considered a winter dish but I think the freshness of the coconut and the green curry really make this a dish you could serve in the Spring and Summer too!

I like mine served over rice for a main course but you can also serve it as an appetizer with just some bread for dipping.

Gotta have something to soak up all that delicious broth.

An enjoy!


Coconut Green Curry Seafood Stew:

Serves 8

1 tbsp peanut oil

1 tbsp grated ginger

3 tbsp green curry paste

2 cans (approximately 14 ounces all together) coconut milk

1 tbsp fish sauce

1 tbsp sugar

One lime

1 lb of each Mussels & Clams, cleaned and soaked as per the directions above

1 lb tail on shrimp/prawns

1/2 cup chopped fresh cilantro

Steamed Rice and extra lime for serving


Heat a large pot or dutch oven over medium high heat, add peanut oil and heat Add the ginger and saute for about 1 minute. Add the curry paste and stir to combine and heat through. Add the coconut milk and stir until the curry is completely incorporated.

Add the fish sauce and sugar and then chop the lime in half, squeeze in all the juice and then drop the lime rinds right in as they will continue to add flavor as it cooks. Give the whole thing a good stir.

Bring to a simmer and then lower heat to medium low and allow to simmer for about 5 minutes. Add the mussels and clams and cover with a tight fitting lid, allow the shellfish to steam in the pot for about 5 minutes, by this time some of the shells should be starting to open up. Add in the prawns and stir them into the broth carefully. Cover again with a lid and cook for another 6-8 minutes until the prawns are pink and cooked through.

Stir in about half of the cilantro and serve over rice, sprinkle each dish with some of the remaining cilantro.


Roasted Garlic & Butternut Soup

13 Apr

Okay, okay, I know. This is a fall/winter recipe and it’s spring now, but, hear me out! I am thinking of it as a farewell to winter. Goodbye to rich, slow cooked dishes, soups and stews. And a happy hello to salads, grilling and fresh fruit.

It’s also a sad goodbye to new TV episodes and the beginning of a summer full of re-runs….ugh. Luckily this will give me time to catch up on the last 5 seasons of Sons of Anarchy. Can I tell you a secret? I have a crush on Jax….

…Mom? I think I like bad boys.

Oh, sorry you had to hear that. Anyways lets get on with this whole butternut deal. I have a really fun way to cook butternut squash with garlic, and I’m going to show you!

Start by lopping a head of garlic in half. Try to use a head of garlic that is not already starting to sprout, don’t be like me.

Then try gracefully lopping your butternut squash in half, but instead, get your knife halfway through and have to call Mr. Delish to come finish cutting it through because you have zero upper body strength. Yeah do that.

Then scoop out the seeds with a spoon.

Drizzle the whole deal with olive oil and salt and pepper and use your hands to massage the seasoning in.

I actually used some Trader Joe’s African Smoked Pepper instead of regular pepper, which is why it looks all chunky and weird.

Now for the fun part, stick half of the garlic head into each half of the butternut squash, like this.

Tricky, right?

Now flip ’em over and roast ’em in the oven until soft and cooked through.

Once they are done, the garlic will be roasted and softened and there will be a nice roasted garlic flavor that has nestled right into the squash. You will also be able to squeeze out the roasted garlic into the soup!

You also need croutons of course. Croutons make the world go round.

And a dollop of sour cream. Sour cream makes the world go round too.

Roasted Garlic & Butternut Soup
Serves 2

1 medium butternut squash
1 head garlic
3 tbsp olive oil
1 tsp salt
1 tsp pepper
3 cups low sodium chicken broth
1/2 cup milk
More salt and pepper to taste
2 tbsp butter
1/2 cup cubed day old bread
2 tablespoons sour cream

Preheat your oven to 350 degrees.

Cut your butternut squash in half and scoop out the seeds, also cut the head of garlic in half. Place the garlic and squash pieces onto a baking sheet. Drizzle the garlic and squash with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the veggies. Place one of the garlic halves in cavity of the butternut squash, flip the butternut squash so it is flesh side down.

Bake for 45-50 minutes until softened and cooked through. Remove from oven and allow to cool slightly.

Once it is cooled enough that you can handle it, scoop out the squash into a blender, discard the skin. Also squeeze out the roasted garlic cloves into the blender. Add the chicken broth and blend until smooth. Pour into a medium pot and bring to a boil over medium high heat, lower heat to medium low and allow to simmer for 10-15 minutes until reduced slightly.

Meanwhile, heat the butter in a small pan over medium high heat until melted and bubbly. Add the cubed bread and cook until the bread is browned on all sides. Remove to a plate lined with paper towel to cool.

Add the milk to the soup and bring back to a simmer, season to taste with salt and pepper.

Pour into bowls and top with a dollop of sour cream and some croutons.

Okay bye winter, see you next year!

Chipotle Chili Corn Chowder

6 Mar

Wow that’s a lot of C’s! I became slightly obsessed with an Ancho Chili Corn Chowder from a restaurant in my neighborhood a few years back. My girlfriends and I would go for drinks and the chowder every couple months. One day they took it off the menu and that was the worst day of my life.

Just joking, the worst day of my life was the day that the last episode of Friends aired.

Since the days of that spicy corn chowder, I couldn’t get it out of my head. Sweet corn in a smoky and spicy potato soup. Yum! Just what you want to eat when the day starts out sunny and beautiful, eventually changes to rain and then snow, which freezes overnight and then you see two car accidents on your 5 minute drive to work the next morning. Yeah, one of those kind of days.

I was also chased to my car by a dog this morning. I really wish I was joking.

I roasted the corn to bring out the sweetness, and give it a nice charred look and taste.

Now let’s talk about soup toppings. This is very important people! Soup toppings take regular old soup to new heights. I fried up some flour tortilla strips and topped the soup with those, along with aged cheddar and a dollop of sour cream. The sour cream is really nice because it cools down the spiciness of the soup, just in case you can’t handle the heat!

Yum yum! Spicy, creamy, sweet, crunchy, smoky.

Make this tonight, whether you were chased by a dog today, or not.

Chipotle Chili Corn Chowder:
Serves 10

4 ears of fresh corn
1 tbsp butter
1 whole sweet onion, diced
1 4.5 ounce tin diced green chilis
3 tbsp Chipotle Chili Powder*
3 cups peeled and diced russet potato
7.5 cups low sodium chicken broth
2 tbsp salt
1 cup heavy cream
Canola oil for frying
2  8 inch tortillas cut into thin strips
1 cup grated aged cheddar
1 cup sour cream

*I found this chipotle chili powder at my grocery store because they didn’t have ancho chili powder. If you can find ancho chili powder use that!*

Start by roasting your corn over a gas range. You could also use a barbeque or your broiler to do this. We aren’t looking to cook the corn, just to char it slightly. I just used tongs to move the ear of corn around the gas burner to get it evenly charred. If you’re really lazy or scared of fire, you can skip this step, it wouldn’t be the end of the world.

Once all your corn is done, slice the kernels off of the cob and set them aside. Do not throw away the cobs!

In a large pot over medium high heat, melt the butter until bubbly. Add the diced onion and saute until softened and translucent, about 3-4 minutes. Add the chilies, juice and all, and give it a good stir. Allow it to cook for another 2 minutes or until the juice from the chilies has evaporated. Add the chipotle chili powder and stir until combined. Add in the potato, chicken broth, corn cobs only, and salt and bring to a boil. Lower the heat, cover and allow the soup to simmer for 2 hours.

While your soup is simmering, in a shallow pan, add about half an inch of canola oil and heat over medium high heat. Test the oil by dipping the edge of one of the tortilla strips in, if it sizzles and boils, it is ready. Fry the tortilla strips in batches until golden brown, remove to a plate lined with paper towels to drain. Set aside.

When the soup has been simmered for 2 hours, remove the corn cobs and discard. Grab a potato masher or wooden spoon and “smush” the potato slightly, there may be some small chunks of potato but it should be mostly broken down into the soup. Add the cream and corn, stir well, and cook for another 5-6 minutes.

Serve the soup in big bowls, topped with a sprinkle of the aged cheddar, followed by a dollop of sour cream and then top with a few tortilla strips.

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Baked Potato Soup

15 Sep

I just shared on Facebook that I have been sick as a dog for three days straight. I caught what I will refer to as Bachelorette Virus 2011.

It was my sister in law’s Bachelorette party on the weekend and because she lives 4 hours away in a really cool vacation town type of place, and I live near the big city, her and the other bridesmaids decide to drive into Vancouver to celebrate! We planned a lovely dinner to be followed by drinks at a fancy lounge and then maybe dancing later in the evening. Turns out, 50% of the bridal party was sick with a cold when they arrived here.

We ended up having our lovely dinner but then skipping drinks to go back to our hotel room. We still had a great time, lounging in the hotel room and chatting, but being that we all stayed in a hotel room together, it was pretty much inevitable that I would be sick within the next few days.

Just as I expected, by Monday evening I was feeling pretty crappy. I ended up staying home from work all day Tuesday and lasted an hour at work on Wednesday before going home sick. Just when I thought it couldn’t get much worse, the unthinkable happened. My laptop broke! The screen apparently needs to be replaced, which was a huge pain in the rear-end because I was, obviously, in no shape to get repairs done AND what the heck was I going to do all day with no computer. I spent countless hours watching the food network, friends reruns, eating 498 popsicles and doing zero laundry or dishes. I used my iphone to shop for my fall boots which I found by the way! Mr. Delish thinks $180 for boots is too much but lucky for me, my friends disagree. So HA, 5 against 1 Mr. Delish!

In my sick state I also decided I needed soup. Like a huge bowl of steaming hot soup to soothe my throat and clear my sinuses.

My mom always makes corn and potato chowder when we were sick and Mmmmm it is so good! Creamy and hearty with sweet pieces of corn and salty bacon. Yum. It always makes me feel better. Unfortunately my mom doesn’t really have recipes for things like that. She’s like me. When she cooks she just works with that she has and it always turns out perfectly.

So I decided to try to duplicate her corn and potato chowder but I wanted to top it with things. You know. Good things. Soup toppings. Sour cream and grated sharp cheddar and chives and BACON. You know, those things. KIND OF a big deal.

Dunk your bread. Do it.

Baked Potato Soup:
makes 4-6 BIG servings

6 raw bacon strips, diced
1 whole Sweet Onion, diced
3 Russet Potatoes, peeled and diced
16 ounces (one tetra pack) Low Sodium Chicken Broth
Salt and Pepper to Taste
2 cups Whole Milk
1 cup Fresh or Frozen Corn Kernals
2 Russet Potatoes, skin on, sliced thinly
1 cup Sour Cream
1 cup grated Sharp Cheddar Cheese
About 6 chives, minced

In a big pot or dutch oven over medium heat, saute bacon until crisp. Remove to a plate lined with a paper towel. Pour out about half of the bacon fat and then set back over the heat. Add the onions to the pot and be sure to scrape up all the brown bits on the bottom of the pot. Saute the onions until very soft. Add in the diced potatoes and cover with the chicken broth, season with salt and pepper to taste. Heat until it comes to a boil and then reduce the heat to low, cover and simmer for 3 hours until the potatoes are soft.

Use a wooden spoon or a potato masher to mash up the potatoes into the broth. Add the milk, corn, and remaining potato slices and stir to combine. Add in half of the cooked bacon and set the rest aside. Cover and simmer for another 30 minutes until the potato slices are cooked through.

Taste and add salt and pepper if needed (this soup needs a lot of salt due to all the potato.) Serve in bowls and top each with a dollop of sour cream, some grated cheddar, a few of the cooked bacon pieces and a sprinkling of chives.

You could also be like me and just throw in some crusty bread for good measure. 


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