Category Archives: Soup

Big Chill Dinner

Photo Jan 06, 6 10 13 PM SOUP AND CHICKEN

 

CLICK PHOTO TO ENLARGE and hit the back arrow to return to original size.

Hi Everyone. 

First of all, I hope that you are all safe & warm from the inclement weather that is sweeping across the country.

Here in the Northeast, we have 14 inches of snow, strong winds and single digit temperatures with wind chills below zero. Not very pleasant.

Please check in on your neighbors to see if they are okay, especially the elderly during this harsh weather.

I have a few recipes that I want to share with you today to hopefully make life a little easier during this weather. It’s brutal to go outside to shovel snow for hours in this blustery weather and then come in and have too start a meal for the family when you are exhausted.

The first recipe is one that I have been using for years and it is fantastic. It is …

Whole Chicken in a Slow Cooker

You season your chicken with a dry rub, into the crock pot with some veggies and you are free for 8 hours to do your other errands (like shoveling). I highly recommend you try this…

Cooks note- In the photo below, I roasted additional vegetables in the oven because I am saving the vegetables in the crock pot for chicken stock.

(I roasted potatoes, parsnips, carrots, red onions, garlic and brussel sprouts)

Here is the recipe. I found it on Thelittlekitchen.net

WHOLE CHICKEN IN A SLOW COOKER RECIPE

Photo Jan 06, 7 09 34 PM CROCK POT CHICKEN

INGREDIENTS:

RUB INGREDIENTS FOR THE CHICKEN…

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

FOR THE CROCKPOT

  • 1 cup chopped onion, approx. 1 medium to large onion
  • 4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds (I peeled them)
  • 4 celery stalks, cut in thirds
  • 2 garlic cloves, peeled and smashed
  • 1 whole lemon quartered
  • 3 1/2 to 4 1/2 lbs. roasting or fryer chicken

DIRECTIONS:

  1. Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7-quart oval).
  2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.
  3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.  (I also added parsley inside the chicken).
  4. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
  5. Remove chicken and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

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 I make chicken stock with the veggies and juices in the crock pot.

 Chicken Stock in the Crock Pot

Ingredients

  • Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
  • 1 onion, peeled and loosely chopped
  • 1 rib of celery, roughly chopped
  • 1 carrot, roughly chopped (no need to peel)
  • 1 bay leaf
  • 1 sprig fresh parsley
  • 1 sprig fresh thyme
  • Salt, to taste
    Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.

Instructions

  1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
  2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
  3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
  4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.

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Since cold weather calls for hot soup, here is another favorite recipe of mine.

Photo Jan 06, 7 08 12 PM STRACCIATELLA WITH RAVIOLI

This is a soup that my mother made for us all the time and it hits the spot.

Best part, it’s quick.

Having this soup and the crock pot chicken is a perfect combination.

Stracciatella Soup with Spinach (rice or pasta -optional)

Cooks Note:  I add mini cheese ravioli to the soup whenever I can find them in the store, instead of rice. Lately, I have been lucky to find bags in Trader Joe’s. I think they look much cuter than rice.

Ingredients:

  • 1 ½ quarts of chicken broth (6 cups), homemade is best. Low sodium boxed chicken broth is fine too. Be sure it’s MSG free.
  • 3 large eggs
  • Grated cheese (½ cup)
  • 1 tbsp. of semolina or fine breadcrumbs
  • Pinch of nutmeg
  • 2 cups fresh spinach (stems removed)
  • Black pepper to taste.

Directions:

  • Heat broth in a saucepan and bring to a boil and then reduce to simmer.
  • Add 2 cups spinach to the broth to wilt
  • In a small bowl, beat together the eggs, grated cheese, nutmeg and semolina 
  • With a wooden spoon, swirl the soup in a circular motion while slowly pouring the egg mixture. Simmer for 1 minute
  • (optional- 1 ½ cups of cooked rice or pasta of your choice can also be added)
  • Serve the soup with some additional grated cheese and black pepper.

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I hope you enjoy these recipes and stay safe and warm during the BIG CHILL.

Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com.

Once you subscribe, you’ll never miss a post.

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She Crab Soup

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi everyone,

Well, I’m back from vacation.

Bob and I spent a lovely 10 days celebrating his 60th Birthday in Myrtle Beach, South Carolina.

Even though I live on Long Island, NY and my home is not too far from the beaches, there is something so different and calming about staying in a home on the beach and falling asleep to the sound of the waves and waking up to a spectacular view of the sunrise over the ocean. Bob thoroughly enjoyed his relaxing birthday.

In addition to the days on the beach, whenever I visit Myrtle Beach, I always enjoy one of my favorite soups. I know, hot soup in the summer, but this soup is very popular on the South Carolina coast and it is “She Crab Soup”. I just love it.

Photo Jul 10, 11 25 54 AM.jpg SHE CRAB SOUP

Bob and I drove from Myrtle Beach to spend a day in Charleston, South Carolina; where She Crab soup is the city’s signature dish. 

We read about a restaurant on Yelp that has won awards for it’s She Crab soup and off we went to sample this award winning soup. The soup is a combination of cream, crab-meat, a splash of sherry and female crab red orange roe (eggs). A cross between a bisque and a chowder.

We arrived at 82 Queen Restaurant and had a very nice dinner (including the soup), while watching all the horse drawn carriages pass by the restaurant.

Here are a few pics from our day in Charleston, SC and the “award winning” She Crab Soup.

Photo Jun 29, 6 34 23 PM.jpg 82 queen sign

Photo Jun 29, 5 36 37 PM.jpg 82 QUEEN FRONT

82 Queen Courtyard…
Photo Jun 29, 7 51 00 PM.jpg 82 Queen

Love the horse drawn carriages…
Photo Jun 29, 6 30 52 PM.jpg CARRIAGE

The award winning “She Crab” soup… with roe

Photo Jun 29, 6 56 24 PM.jpg 82 QUEEN SOUP

The roe just takes the soup over the top with a fantastic flavor, but roe is not harvested all over the nation in an effort to preserve the supply of crabs and it is very hard to come by in some areas.

When I first tasted this soup many years ago on a trip to Myrtle Beach and fell in love with it, it contained the roe. Now a lot of restaurants aren’t adding it, but the basic recipe is still fantastic on its own.

One of the waitresses told me that two crumbled hard-boiled egg yolks can be substituted for the ¼ cup roe needed for the traditional recipe to give it the right texture.

This year, back in Myrtle Beach, I was fortunate enough to get a recipe from one of the local chefs for “She Crab Soup” and I have to share it with you.

I made this soup when we got home (with a little tweaking of course).

Photo Jul 10, 11 26 15 AM.jpg SHE CRAB CLOSE

She Crab Soup

By Chef Heidi Vukov 

Owner of Croissants Bistro & Bakery

Ingredients:

¼ lb. butter

¼ cup flour

2 cups small diced celery

2 cups diced onion

½ cup sherry

2 quarts heavy cream

½ tsp nutmeg

1 lb. lump crab-meat (fresh is best)

Salt & pepper to taste

COOKS NOTES: I tweaked this recipe by adding,

2 crumbled hard-boiled egg yolks

½ tsp. Hungarian paprika

Chives (for garnish)

Directions:

  1. In a large pot over high heat, melt butter and add flour, mixing well. Cook until a blonde roux is formed. Reduce the heat to medium. Add the celery and onions and cook until the onions are translucent. Deglaze the pot with sherry….Move to a double boiler.
  2. Add heavy cream*. Bring to a boil. Add nutmeg

*(I added the crumbled egg yolks and paprika with the cream)

  1. Gently fold in the crab-meat.
  2. Thin with additional cream if necessary. Season with salt and pepper.

COOKS NOTE: I garnished with chives and fresh crab-meat.

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I hope you give it a try.

We are still in vacation mode so we are going down to the beach tonight with some of my “She Crab soup” and biscuits and have a relaxing night on the beach.

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By the way, the birthday boy is the ultimate NY Yankees baseball fan so I had to get him the ultimate NY Yankee Stadium birthday cake for his 60th Birthday!

 (The cake is also from Croissants Bistro & Bakery).

If I lived in Myrtle Beach I would eat there every day….just delicious.

Here is a pic of the cake… had to show you, almost too pretty to cut.

Photo Jun 26, 10 09 34 PM.jpg YANKEE CAKE

and the filling…marble cake with peanut butter & chocolate mousse.

Two of Bob’s favorites.

Photo Jun 26, 11 09 00 PM.jpg SLICED CAKE

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Photo Jul 01, 7 18 23 AM.jpg - BOB AND DIANE IN SHELLS

 

Happy New Year 2016 – Lentil Soup

2015-01-01 20.58.20- replace soup

(Click on PHOTO to enlarge and then hit the back arrow to return to original size).

Hi Everyone,

From my family to yours, have a very Happy, Healthy New Year.

All the best to you in 2016.

It is customary in many countries around the world to eat “Good Luck” foods to ring in the New Year.

On New Year’s Day in the Italian tradition it is customary to eat Lentils and Cotechino Sausage. The lentils, because they are shaped like little coins symbolize good fortune and prosperity. The cotechino, is a big pork sausage that’s boiled over low heat for about four hours before serving. When sliced, the pieces also look like coins and is meant to give wealth in the new year. My grandmother would also add spinach to the lentils because it is green and resembles the color of money.

So to keep with tradition, I wanted to share my recipes for Lentils with you. 

2015-01-01 20.58.20- replace soup

Diane’s Lentil Soup

Ingredients:

2 tbsp. olive oil, plus extra for drizzling

1 medium red onion, chopped

3-4 carrots, peeled and chopped

3 celery stalks, chopped

3-4 garlic cloves, chopped

Salt and fresh ground black pepper

Pinch of red pepper flakes (optional)

1 (14 ½ oz.) can of diced tomatoes with their juices

1 bag of lentils (1 bag usually equals 1 ¼ cups)

8 cups low sodium chicken broth (2 boxes) or homemade broth

4- 6 sprigs fresh thyme

2 bay leaves

1 cup grated cheese

Cooks Note: I always make lentil soup when I have the bone of a spiral ham. You could use a ham hock or skip this ingredient entirely

Directions:

  • Sort lentils for any stones, rinse with cold water – set aside
  • Heat the oil in a heavy large pot over medium heat
  • Add the red onion, celery and carrots and a pinch of salt to sweat the vegetables.
  • After 2-3 minutes add the garlic and pinch of red pepper and sauté until all the vegetables are tender, about 5-8 minutes
  • Add the tomatoes with their juices
  • Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes
  • Add the lentils and mix well to coat. Sauté 1-2 minutes
  • Add the broth, bay leaf, thyme springs, and ham bone, if using
  • Bring to a boil over high heat
  • Cover and simmer over low heat until the lentils are tender, about 30 minutes
  • Remove the ham bone; when cool enough to handle, remove the meat from the bone. Discard the bone; dice the meat and return to the soup. Discard the bay leaf
  • Add salt and pepper and taste for seasonings
  • When serving, you can drizzle soup with a little olive oil and serve with grated cheese

 Cooks Note- salt the lentils at the end of cooking, rather than the beginning, so that they don’t remain hard.

 I hope you try this recipe and it brings you and your loved ones,

good fortune in 2016 !

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to follow and share DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

Once you become a member, you’ll never miss a post…

And please continue to send me your comments, I love hearing from you.

Shrimp and Clam Chowder

2015-12-28 19.31.28.jpg SHRIMP CLAM CHOWDER II

(Click on PHOTO to enlarge and then hit the back arrow to return to original size).

Hi Everyone, 

I hope you all had a wonderful Christmas with your family and friends. My son is visiting for three weeks, so I am having a great time. That is why DishingwithDiane.com has been so quiet lately, I am enjoying every minute that my son is home.

But I will be back in 2016 with more stories and more tablescapes.

I just had to stop what I was doing so I could share this fantastic recipe with you. I know, more fish. You think I would be sick of fish by now right after Christmas Eve and the Feast of the Seven Fishes, but no. I could have fish every day of my life.

This recipe was given to me by a dear friend and fellow blogger, Peter Battaglia. Peter has a terrific website called, A FOOD OBSESSION (see link below).

You have to give it a look for yourself. Peter is a wonderful chef and not only does he share his great recipes on his blog, he also shares stories of his Italian heritage and experiences of his travels.

I saw Peter’s “Shrimp and Clam Chowder” recipe and I immediately stopped in my tracks. Everything I loved all in one recipe; soup, clams and shrimps. I hit the trifecta.

I looked over the recipe and both the ingredients and directions were quite simple so I decided to give it a try. I am so glad that I did, it was delicious. The chowder is smooth and velvety, not too fishy and a hint of heat – just perfect.

 I originally planned to make the chowder as part of my Christmas Eve menu but with all the other fish dishes that evening, I decided to wait for another night.

I am so glad that I waited because during the week, we had a cold rainy day that was the perfect weather for soup. I could now savor the flavor of the chowder and really enjoy it. Like I said, it was delicious. My entire family loved it and my husband said it was restaurant quality that reminded him of a soup we had at the famous Oyster Bar in NYC.

I immediately got in touch with Peter to let him know how terrific this chowder was and asked if I could showcase it on DishingwithDiane.com

So with Peter’s permission, here is the link to A FOOD OBSESSION and this wonderful recipe. You won’t be disappointed, give it a try.

https://afoodobsessionblog.wordpress.com/

I hope you have a safe New Year’s Eve and 2016 brings you the best life has to offer.

I wish you good health, happiness and many blessings.

Until my next post, make every day a celebration!

Diane

Please ask your family and friends to follow and share DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

Once you become a member, you’ll never miss a post…

And please continue to send me your comments, I love hearing from you.

New Year’s Eve

Even though it is after New Year’s Day, I still wanted to start this blog with my

first tablescape of the New Year

Ah, New Year’s Eve, the end of the busy holiday season, and 

2015-01-01 00.06.33

a time of reflection and hope for all good things in the New Year.

This year, before we left for dinner at a local restaurant, I set the table for the usual midnight hors d’ oeuvres and champagne. But when we got home from dinner we were too full to move, let alone eat one more bite, so I left the table set for the morning and this is where we had New Year’s Day breakfast (always, William Sonoma chocolate and plain croissants- if you haven’t tried them, order a box. They arrive frozen and you bake them fresh, you will not be disappointed.)

This tablescape is an example of a “mix and match” table- don’t be afraid to experiment -the table setting ranges from paper plates from Party City to champagne flutes from Tiffany’s and it all works out in the end.

(Click on photos to enlarge)

For the centerpiece I used an old square glass vase that I kept from a floral arrangement I received and Christmas ornaments from the Dollar Tree store.

Centerpieces can be simple, no need to call the florist all the time.2014-12-31 17.25.28The place setting:

2014-12-31 17.26.07

New Year’s Eve table details:

Placemats from HomeGoods

Tablecloth and napkins from Macy’s

Glass charger plates – from Crate & Barrel

Gold dinner plateplastic plate from Party City

Silver and white glass accent plate from Fortunoff’s (purchased many years ago.)

Theme paper plate from Party City

Flatware was a bridal shower gift (don’t ask how long ago)

Champagne Flutesfrom Tiffany’s

  I served dessert later in the day with New Year’s dishes from Pottery Barn

and a coffee set from Fortunoff’s.

2014-12-31 17.26.45 2014-12-31 17.26.30

Holiday noisemakers and party hats are from Party City to complete the celebration and start the year off right.

2014-12-31 17.26.52

2014-12-31 17.28.49

2014-12-31 17.28.31

So that is my 1st tablescape for the New Year. I hope you enjoyed the pictures and tips and come back for my next post…

From my family to yours, have a wonderful 2015…cheers!

2015-01-01 00.29.05And for some “Italian” good luck, don’t forget the lentils for New Year’s Day

2015-01-01 20.58.20

Diane’s Lentil Soup

Ingredients:

2 tbsp. olive oil, plus extra for drizzling

1 medium red onion, chopped

3-4 carrots, peeled and chopped

3 celery stalks, chopped

3-4 garlic cloves, chopped

Salt and fresh ground black pepper

Pinch of red pepper flakes (optional)

1 (14 ½ oz.) can of diced tomatoes with their juices

1 bag of lentils (1 bag usually equals 1 ¼ cups)

8 cups low sodium chicken broth (2 boxes) or homemade broth

4- 6 sprigs fresh thyme

2 bay leaves

1 cup grated cheese

Optional: I always make lentil soup when I have the bone of a spiral ham. You could use a ham hock or skip this ingredient entirely

Directions:

  • Sort lentils for any stones, rinse with cold water – set aside
  • Heat the oil in a heavy large pot over medium heat
  • Add the red onion, celery and carrots and a pinch of salt to sweat the vegetables.
  • After 2-3 minutes add the garlic and pinch of red pepper and sauté until all the vegetables are tender, about 5-8 minutes
  • Add the tomatoes with their juices
  • Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes
  • Add the lentils and mix well to coat. Sauté 1-2 minutes
  • Add the broth, bay leaf, thyme springs, and ham bone, if using
  • Bring to a boil over high heat
  • Cover and simmer over low heat until the lentils are tender, about 30 minutes
  • Remove the ham bone; when cool enough to handle, remove the meat from the bone. Discard the bone; dice the meat and return to the soup. Discard the bay leaf
  • Add salt and pepper and taste for seasonings
  • When serving, you can drizzle soup with a little olive oil and serve with grated cheese