Slow Cooker Vegetable Black Bean Soup

There are black bean soups and there are black bean soups.  This one is healthified with the superfood spinach, carrots, celery and onons that have been added to the black beans.  This is an easy hearty soup made flavorful with the various spices used that are all found in your spice rack.  A couple of cans of staples in your cupboard with nutritious vegetables and spices and you are good to go for a hearty, healthy, easy and comforting soup for this cold wintry weather.  You can easily double or triple the recipe to feed a family. This is a generous two nutritious, delicious serving recipe.

Slow Cooker Vegetable Black Bean Soup

• 1-15 oz can black beans, drained and rinsed
• 1-10 oz can diced tomatoes with green chilies
• 1 cup vegetable broth
• 1 small onion, chopped
• 1 cup frozen chopped spinach
• 1 cup celery, sliced
• 1 cup baby carrots
• 1/2 tsp garlic powder
• 3/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp black pepper

Place all the ingredients in the slow cooker.  Cook for 6 hours at low or 3 hours at high setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve over brown rice or with corn chips.

Vegan Creamy Butternut Squash Soup

I have been trying to come up with a good butternut squash soup that would make me happy and the recipe below is the one.  It is simple to prepare and with very few ingredients.  It is also vegan and healthy for you. I love not only its delicious rich taste but also its creamy texture.  The green chilies gives it a robust taste with hardly imparting heat. It adds that flavor that lifts the soup to another level together with the cumin powder and coconut milk.  The role of the cumin is to give the soup a smoky flavor without being spicy while the coconut milk gives it its creamy texture.  The lime squeezed over the soup before relishing it is a must.  It gives it a sparkling refreshing taste. Perfect for any gathering when you want a soup for the appetizer.  So good and easy to prepare.

Vegan Creamy Butternut Squash Soup

• 1/2 butternut squash, peeled and cubed
• salt and pepper
• 2 cups vegetable broth
• 1-4 oz can green chilies
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 cup full fat coconut milk from a can
• 1-2 limes cut into wedges

Preheat oven to 375 degrees Fahrenheit.

Spray a pan with cooking spray.  Place the butternut squash and add salt and black pepper. (Note 1). Spray with cooking spray if you wish. Bake for 20 minutes.

Add the vegetable broth in a Vitamix Blender or any blender and add to it the rest of the ingredients except the lime wedges.  Blend till smooth.  You can change the variable setting of the Vitamix blender to 10 and blend for 5 minutes till you see steam coming from the vent of the cover.  You can also transfer the blended mixture into a pot and heat on a stove.

Serve with slices of lime.   You can also use cilantro as an optional topping but the lime is a must.

Notes:

1.  You can also cut the whole unpeeled butternut squash lengthwise and put the cut side down in a pan and bake for 35 minutes or till skin is brown.  Cool and remove the seed and discard.  Scoop the flesh of one of the halves and use for the recipe.

Turkey Rice Lemon Soup

If you are wondering what to do with your leftover turkey meat or rotisierrie chicken, here is a really good comforting recipe for them.  The lemon juice gives the soup its spunk and you would just want more of it just like my husband who was nursing a bad cold did.  I made this for him because of the garlic and other vegetables in it that are sources of anti oxidants that he would need to combat his cold.  Plus he needs some comforting in the form of this deliciously lemon flavored soup.

I used leftover turkey from thanksgiving but you can use leftover chicken and you can also use raw chicken that could cook in the broth.  As far as the rice is concerned I used leftover brown rice but again you can use raw rice which can cook also in the boiling broth. This is a flexible recipe and you can modify the vegetables also depending on what you have.  No other spice or herb was used but a citrus, lemon, and boy was it a good one to add. Simple soup but so good.

Turkey Rice Lemon Soup

• 1 tbsp oil
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 1 onion, chopped
• 6 cups vegetable or chicken broth
• 2 cups cooked turkey or chicken
• 1 cup cooked brown or white rice
• juice of 1 lemon
• 2 cups spinach
• salt and pepper to taste

Heat the oil at medium heat in a pot and add the carrots, celery, garlic and onion to the heated oil and cook the vegetables till soft but still crunchy.  Add the broth, turkey or chicken and rice and heat to boiling till the mixture is heated through.  Add the lemon and spinach and continue to heat through to wilt the spinach. Season with salt and pepper.

Easy Udon Shiitake Mushroom Soup

Do not let the unfamiliar terms, udon and even shiitake mushrooms, intimidate you. This is an easy quick soup to prepare but utterly delicious. I fell in love with udon noodles when my sisters and I visited my niece Gia in Canada.  She brought us to August Eight Restaurant for an all- you- can- eat sushi dinner.  You can order whatever you want for a flat fee as long as you can finish them if not you pay for the left overs.  The technique is to order as a group the dishes members agreed on not at one time but several times during dinner and reorder only when they are gone or close to be totally consumed. 

My sister ordered Udon soup and swooned about it.  I decided to try it myself and I was hooked. Udon noodles come over the counter even gluten free or frozen and the latter was what I opted for since it had the thickness of the noodles that I ate at August Eight in Canada. I prepared the frozen noodle right in the package in the microwave after puncturing some holes on the wrapper.  I then boiled the shitake mushrooms with the broth and added the vegetables during the last portion of the cooking process.  I did not add any soy sauce or any salt containing condiments since the broth was salty enough for me. For the finishing touch I added a few drops or one swirl, of sesame oil right on the bowl of finished soup before eating.  Heaven!

Easy Udon Shitake Mushroom Soup 

(two servings)

• 1 package of frozen udon noodles, cooked according to package instructions
• 4 cups vegetable broth
• 6 pieces dried black shiitake mushrooms
• 1 tbsp dry onion flakes
• 1 tbsp dry garlic flakes
• 1/4 tsp dry ginger
• 1/8 tsp red pepper flakes
• 1 cup baby carrots
• 1 cup baby spinach
• 1/4 cup sliced red radish
• 1 stalk green onions, sliced
• sesame oil

Place the vegetable broth, mushrooms, onion flakes, garlic flakes, ginger and red pepper flakes in a pot. Allow the mixture to boil for about 10 minutes until the mushrooms have softened.  Continue to boil and add the carrots and red radish and boil them till they are cooked but still crispy.  Then add the spinach at the last minute till it is just barely wilted.   

Place the udon noodles into two soup bowls.  Ladle the soup into the bowls.  Garnish with the green onions. Add a swirl of sesame oil over the top of the soup before slurping or eating it.  Enjoy.

Spicy Tomato Garden Soup

Fall is here.  It is soup time.  If you are tired of the same tomato soup recipe, here is one with a kick.  It is made nutritious with the addition of all the vegetables you would like to put to use in your fridge.  This is a comforting soup that will make you say, whew but good.  The balsamic vinegar gives it an additional dimension and so does the cumin which you can skip if you are not into it.  This is a good dunking vehicle for crusty bread so if you prefer to dip than slurp you can do that too.  If you want it more soupy and creamy add more milk. 

Spicy Tomato Garden Soup

• 5 medium tomatoes (about 5 cups)
• 1 small onion
• 1 cup baby carrots
• 2 stalks celery
• 1 green pepper
• 1 small sweet potato
• 1 whole jalapeno pepper, stem removed
• 2 cups milk
• 1 cup vegetable broth
• 3 tbsp balsamic vinegar
• 1 tbsp dry garlic flakes
• 1 tbsp dry onion flakes
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp thyme
• 1 tbsp dry basil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp Worcestershire sauce

Place the first seven ingredients in the blender according to sequence given till well mixed.  Add the rest of the ingredients to the mixture and blend again.

Transfer the whole mixture to a pot and allow to boil for a few minutes and then simmer for 30 minutes or so till the flavors of the spices and vegetables blended.  

Tofu Vegetable Soba Noodle Soup

This is a hearty simple plant based soup laden with micro nutrient rich vegetables and protein.  It has the additional plus of having the Japanese soba noodles which are made of nutritious and fiber rich buckwheat, wheat and yam flour.  It has a neutral taste and soft, a tad slippery texture.  You will have fun slurping it.

The vegetable broth for me has enough salt and flavor in it I just added a few slices of ginger for added zing to it but it could be optional.  I would let the amount of soy sauce be left to the discretion of the one eating this soup.  The sesame oil for me gives that added sizzle so to speak to the soup. I would use only one round of it though.  Enjoy!

Tofu Vegetable Soba Noodle Soup

• 1-3.5 oz bundle soba noodles (The Hana brand I used came in 3.5 oz bundles)    
• 6 cups water (or as suggested by the Soba noodle package)
• 4 cups vegetable broth
• 4 oz firm tofu, cubed
• 1 carrot, sliced                                                          
• 6 napa cabbage leaves, sliced
• 1/2 inch ginger, peeled and sliced (optional) 
• 2 small zucchini, sliced
• soy sauce
• sesame oil

Soba Noodles

Bring the water to boil.  Place the soba noodles in the boiling water and cook for 6 minutes with occasional stirring.  Drain using a strainer and rinse with cold water.  Set aside.

Tofu Vegetable Soup

Place the vegetable broth, carrots, napa cabbage and ginger in a pot and allow the mixture to boil.  When the carrots are cooked but still firm, add the zucchini.  Allow the mixture to simmer till the zucchini is done.

Assembly

Divide the soba noodles into two soup bowls and ladle the soup on top of the noodles.  Season with soy sauce according to taste and douse with sesame oil before eating.

Plant Based Filipino Tinola

Chicken Tinola is one of the most popular comfort food in the Philippines.  Filipinos love the pungent taste imparted by the ginger in this stew.  It is the heart of the dish.  Chicken is the protein of choice and as far as the vegetables are concerned potatoes, cabbage and chayote or sayote are the popular options.  

Chayote or sayote (see picture below) is a green vegetable which belongs to the squash family.  It is hardier than a zucchini and has to be boiled as long as the potatoes.  It has a large seed in the middle which is removed while the skin is left intact during the cooking process. It tastes like the zucchini but has a sturdier texture which makes it ideal for stews.  

Chayote or sayote

I found chayote or sayote in the Patel Indian Store in Monroeville and happily used it when I felt a craving for Tinola.  Being plant based I skipped the chicken and just relied on sauteed ginger, garlic and onions to enhance the flavor imparted by the familiar vegetables used in tinola, cabbage, potatoes, and the chayote.  I wanted more green and nutrition to the dish and added spinach.  In the Philippines, they would have added dahon ng sile or leaves of small chilis.  Instead of this one could add for that spicy kick, if desired, one whole banana pepper.  For seasoning, fish sauce or patis is traditionally added to the stew while cooking as well as a side condiment to dip the chicken in while eating.  Again being plant based I just added salt and some pepper and skipped the fish sauce.  

This plant based version really satisfied my cravings for Tinola.  I got the ginger flavor from the soup and heartily savored the vegetables including the chayote with brown rice.  Life was really good while I savored this Filipino comfort food sans the chicken.  

Plant Based Filipino Tinola

• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tbsp ginger, cut into small strips
• 2 cups vegetable broth
• 1/2 cabbage, cored and cut into bite sized pieces
• 2 potatoes, cut into large cubes
• 1 chayote or sayote, cut into large cubes (available in Asian Stores)
• 4 loosely packed cups spinach
• 1 whole banana pepper (optional)
• salt and pepper to taste

Heat 1 tsp oil or 1 tbsp water in a pot in medium heat and add to it the onion garlic and ginger.  Saute till the onion is translucent.  Add the vegetable broth, cabbage, potatoes, chayote and whole banana pepper if using into the pot.  Allow to boil till the potatoes and chayote are tender but not mushy.  Then add the spinach at the last 5 minutes of cooking. Season with salt and pepper to taste.  Enjoy with rice.  

Slow Cooker Roasted Potato Cheddar Soup

This robust soup will brighten your day and lighten your mood.  It is so comforting you will be singing Alleluia before Easter Sunday.  Roasting the potatoes does make a difference in the texture and taste of the soup.  I decided to microwave rather than use the conventional oven. The texture of the potato was what I desired. It has that bite to it which plain boiling could not achieve.

I was aiming for a creamy texture and I obtained that by using cashew milk which is the creamiest of all non dairy milk, cornstarch and the addition of non dairy Daiya cheddar cheese.  I did use the Tofurky pepperoni but I placed it as an optional ingredient since for me the cheddar cheese smokiness was enough to make the soup ultra rich and comparable to a regular non plant based version you get from Panera Bread for example. I love this soup and so did my carnivore husband, my picky taster.

Slow Cooker Roasted Potato Cheddar Soup

• 6 medium sized potatoes, roasted in the oven or microwaved and sliced into large cubes
• 4 garlic cloves, minced
• 1 large onion, chopped
• 3 stalks celery, sliced
• 1 cup sliced carrots
• 2 cups cashew milk or other non dairy milk
• 2 cups water
• 2 tbsp cornstarch in 4 tbsp water
• 8 slices Tofurky pepperoni, cut into bite sized pieces (optional)
• salt and pepper to taste
• 1/2 cup green onions, sliced
• 1 cup Daiya cheddar cheese

Saute the garlic, onions, celery and carrots in a pan using no oil at medium heat or directly in the crockpot set at saute setting.  (It works). Transfer this sauteed vegetables in the crockpot if using a pan.  Add the roasted potatoes, cashew milk, water, pepperoni pieces if using and cornstarch in water into the crockpot with the vegetables. Slow cook for 3 hours at high setting or 6 hours at low.  I cooked mine for 2 hours using an Aroma brand rice cooker/slow cooker at slow cooker setting.  Season with salt and pepper to taste. At the end of cooking, add the green onions and Daiya cheddar cheese and mix.  Serve with crusty bread.

Sweet Potato Gnocchi Soup (Plant Based)

Gnocchi is one of the very much loved Italian soups.  The challenge for me is to come up with a plant based version that can compete with the chicken potato gnocchi served at Olive Garden. When I was a carnivore that was the soup I order first when I went for the endless soup and salad choice in the menu offered by this restaurant.  It was thick, gooey, delicious and full of flavor.  I know I have to make up for the flavor of the chicken by using the proper vegetables and a good combination of spices. 

I had no problem with the gnocchi.  At Aldis Grocery store, they sell Specially Selected brand gnocchis.  I decided to use the sweet potato one.  The store bought gnocchi was competitive with the homemade ones at Olive Garden. The combination of milk and cornstarch mimicked the gooey rich texture of the original.  The vegetable broth with the celery, carrots and spinach helped in enhancing the flavor of the soup. With a little bit of this spice and that, I feel I hit on a combination that is satisfactory to my palate.  Here is the recipe of this hearty and delicious soup.  

 Sweet Potato Gnocchi Soup (Plant Based)

• 1 medium onion, finely chopped
• 3 stalks celery, finely chopped
• 2 cloves garlic, minced
• 2 tbsp water
• 32 oz vegetable broth
• 4 cups non dairy milk (I used almond milk)
• 1/4 cup cornstarch stirred in 1/4 cup water
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp each dry thyme. dry parsley, dry basil and dry oregano
• 1 tsp garlic powder
• 1/2 tsp nutmeg (optional)
• 1 cup shredded carrot
• 1 cup spinach
• 16 oz sweet potato gnocchi

In a pot add the onion, celery, garlic and 2 tbsp water.  Allow the mixture to boil till the onions are translucent.  Add the broth, non dairy milk, cornstarch suspended in the water, salt, pepper, the dry spices, garlic powder and nutmeg if using to the mixture.  Allow the mixture to boil till it gets thick.  Add the shredded carrot, spinach and gnocchi to the boiling mixture and allow to boil gently for more 8 minutes. Serve with crusty bread and you will be in heaven.

Plant Based Corn Potato Chowder

This is the plant based version of the Corn Potato Ham Chowder I posted last month.  In keeping with the plant based approach I skipped the ham.  

I still wanted to have to bite into a smoked something while eating this delicious hearty soup.  I could have used meatless sausage or pan fried tofu to inject this smoky something.  I opted instead for the Easy Slow Cooker Smoky Gooey Carrots which I prepared and posted in another post to fulfill this role.  

This chowder by itself is very satisfying even without these smoky gooey carrots.  In fact my picky taster, my husband Bob, ate this plant based version without them and savored it with all his heart and soul.   He was speechless to find out it was the meatless version.  I like it with them for myself when I am in the mood for added smokiness and something crunchy in my soup.  I love it as is too.

The use of creamy sweet corn aside from the whole kernel one helped in the creaminess of the soup as well as the addition of a good non dairy milk.  I recommend cashew milk which I find is thicker than most non dairy milk.  In fact I also suggested in the notes to use instead of the 2 cups water in the recipe below more milk to increase the creamy consistency of the soup.  It is your choice.  Life is all about choices and this soup gives you that.  With or without the smoky gooey carrots or more milk or not.  Wow, hurrah for freedom! Enjoy this soup and exercise your freedom of choice. 

Plant Based Corn Potato Chowder

• 1 - 15 oz can creamy sweet corn               
• 1 - 15 oz can whole kernel corn, drained
• 2 large potatoes, peeled and diced
• 2 cups diced celery including leaves if any
• 1 cup diced peeled carrots
• 1 cup, diced sweet yellow pepper
• 2 cups water (Note 1)
• 1 cup non dairy milk (I used almond milk)
• 1/2 tsp smoked paprika
• 1/4 tsp pepper
• 1/2 tsp salt
• 1/2 - 1 cup Easy Slow Cooker Smoky Gooey Carrots (optional)

Combine all the ingredients in the crock pot except the Easy Slow Cooker Smoky Gooey Carrots.  Slow cook for 6 hours at low setting or 3 hours at high setting.  Add the heated Easy Slow Cooker Smoky Gooey Carrots when you are ready to serve.

Note

Substitute 2 more cups of non dairy milk for a thicker soup.  

Slow Cooker Mushroom Potato Bisque in Coconut Milk

I could never forget the Magnificent Mushroom Soup submitted by Karen Novak during the 2014 Souper Bowl Contest conducted by McGinnis Sisters Store in Monroeville, PA.  I remember it to be thick, delicious and rich tasting.  I decided to make a plant based version of the recipe.  I substituted coconut milk, full fat, for the half and half called for in Karen's recipe.  I also used fresh potato instead of the cream of potato soup listed in Karen's recipe.  I am very satisfied with the result.  It is pretty close to what I tasted of the Magnificent Mushroom Soup two years ago. It is just as haunting in its deliciousness and richness.  

I also used a slow cooker though this soup can be cooked in the stove top easily.  I wanted this to be one of my fix it and forget it soup recipes. The ingredients can be found readily in the supermarket or might even be already in your pantry and fridge.  One thing more it is elegant enough to serve at any gathering.   Don't forget the word "bisque" in the title of the recipe.  It is enough to impress your guests.  Ha, ha, ha.  

Slow Cooker Mushroom Potato Bisque in Coconut Milk

(Adapted from a recipe by Karen Novak of McGinnis Sisters Store in Monroeville, PA)

• 1 lb mushrooms, chopped (I used button mushrooms) 
• 1 medium onion, chopped
• 1 large potato, peeled and cubed
• 1 can (2 cups) coconut milk, full fat
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 2 tbsp dry minced onion
• 1/2 tsp black pepper
• 1 tsp sea salt
• 2 tsp fresh lemon juice
• 1 cup water
• 1 tbsp cornstarch mixed with 1/2 cup water

Combine all the ingredients in a slow cooker.  Cook for 3 hours at high setting or 6 hours at low.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.  You can garnish the soup with cilantro if you wish.  Enjoy this elegant and hearty soup.  

Quick and Easy Plant Based Arroz Caldo

Arroz Caldo is one of the Filipino's favorite soup which is served almost anytime of the day even during snack time or merienda as we refer to it at home in the Philippines.  My recipe of the slow cooker version is one of the most popular recipes in this blog.  It features rice (arroz in Spanish), chicken and the aromatics, ginger and garlic.  This soup is usually served with garnishes like green onions, fried tofu and pork jowls in a soy sauce marinade and calamansi (Filipino citrus).

I wanted a plant based version that is easy to prepare using ingredients in the pantry and no sauteing to avoid the use of oil even plant derived ones.  This latter ingredient is avoided as much as much as possible in this type of approach to eating.  Of course, the chicken will be skipped too plus the fish sauce and pork jowls.

I love to experiment in pushing the envelope and used no vegetable broth either or fresh ginger, garlic and onions.  I used instead dried minced onions, garlic powder and even ginger powder.  I wanted it to be an easy and quick recipe to prepare when I just have to satisfy this craving for this addictive soup and but have no energy or motivation to chop.  I also used leftover brown rice rather than cooking raw rice with the aromatics as in the regular recipe.

For the garnishes, I wanted the whole works.  I had to have the green onions, tofu in the soy sauce marinade and a citrus which was lemon in this case.  Green onions make everything taste better. The tofu in the soy sauce marinade offers texture and protein.  The citrus is a must in my opinion and really gives the dish a bright and refreshing zing. These three compensated for the short cuts and the ingredients in the soup that were avoided like chicken that I mentioned.

This is a convenient deconstructed version of the original recipe.  The verdict you may ask?  With the help of the garnishes, I would say it was as comforting as the original but next time I would add the fresh ingredients like onions, garlic and ginger with or without sauteing first to the cooked brown rice and water.  You can also follow the original recipe in this blog and just skip the chicken and fish sauce and use brown instead of white rice.  But on days you want arroz caldo to comfort you quickly this plant based version will suffice.  As I said the garnishes help.  Do add more of the dry aromatics like garlic powder or ginger and even dry minced onions to the finished product as you wish to intensify any flavor you want accented while you are savoring the soup.

Here is the recipe for the soup and the marinade for the tofu.

Quick and Easy Plant Based Arroz Caldo

(Adapted from this recipe in this blog) 

4 servings

Soup

• 1 cup brown rice, cooked
• 4 cups water (Note 1)
• 2 tbsp dry minced onions (Note 2)
• 2 tsp garlic powder (Note 2)
• 3 tsp ginger powder Note 2)
• 1 tsp salt (Note 3)

Garnishes (Note 4)

• two stalks green onions, chopped
• 4 oz cubed and previously drained tofu (see note 5) in soy marinade (recipe below) 
• half a lemon, cut in wedges

Place all the ingredients in a pot and allow to boil and then simmer till the flavors blend.  Do later add more of the spices as your taste buds lead you as you savor the soup.  Garnish with green onions, tofu in the soy sauce marinade and lemon wedges which you drizzle before slurping the soup. 

Notes:

1.  You can use vegetable broth instead.

2.  You can use fresh chopped onions (small one), minced fresh garlic (1 or more cloves) and minced fresh ginger (around one inch, peeled) instead.

3.  Tamari or soy sauce can be added according to your taste instead.  

4.  If you have a carnivore in your family, you can have leftover cooked chicken pieces as one of the garnishes or you can also cook the chicken together with the other ingredients of the soup if preparing a separate batch for the carnivores.

5.  You can drain the tofu by wrapping it in two or more paper towels or you can use the method I gave in a previous blogpost on barbecue hoisin tofu.  

Soy Marinade for the Tofu

• 1 tsp dry minced onions
• 1 tsp garlic powder or minced fresh garlic
• 1 tsp red pepper flakes
• 4 tsp apple cider vinegar
• 4 tsp soy sauce.  

Mix all the ingredients in a bowl and then pour over the cubed tofu.  Serve the tofu in the marinade on the side as a garnish.

Nutrition Facts

Serving Size 335 g

Amount Per Serving

Calories 210 Calories from Fat 24

% Daily Value*

Total Fat 2.6g 4%

Saturated Fat 0.5g 3%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 596mg 25%

Potassium 251mg 7%

Total Carbohydrates 40.5g 13%

Dietary Fiber 2.7g 11%

Sugars 1.2g

Protein 6.6g

Vitamin A 5% • Vitamin C 4% Calcium 9% • Iron 9%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• No cholesterol
• Low in sugar
• Very high in manganese
• High in magnesium

Bad points

• High in sodium

Corn Potato Ham Chowder

The weather here in Pittsburgh had dipped into the '30's this past week.  It signaled me to prepare comforting soup to come home to at the end of the day.  This is one recipe that is of the meat and potato variety.  I used leftover ham I had.  (I will be posting a plant based version in the future).

It has high nutritional value also aside from a satisfying delicious taste.  Vegetables like carrots, celery and yellow pepper were added.

My picky taste tester, my husband Bob, gave it two thumbs up.  You would too.  Yummy!

Corn Potato Ham Chowder

• 1 - 15 oz can creamy sweet corn
• 1 - 15 oz can whole kernel corn, drained
• 2 large potatoes, peeled and diced
• 2 cups diced celery including leaves if any
• 1 cup diced peeled carrots
• 1 cup, diced sweet yellow pepper
• 1 1/2 cup cooked ham, cubed
• 2 cups water
• 1 cup milk or non dairy milk (I used almond milk)
• 1/2 tsp smoked paprika
• 1/4 tsp pepper
• 1/2 tsp salt

Combine all the ingredients in the crock pot.  Slow cook for 6 hours at low setting or 3 hours at high setting.

Easy Turkey Noodle Soup

Sometimes the best dishes come from leftovers.  In this recipe, I used turkey meat that I froze from the holidays.  I served this comforting and delicious soup during the yearly luncheon I hosted for my prayer group. They were asking me at the end of lunch how I cooked it and I told them what I used.  I told them leftover turkey with all its glorious fat.  Rose exclaimed no wonder.  This is a decadent recipe as you can see.  But it is good.  I did not saute any vegetables or the meat and just dumped everything in the soup pot. I only included the meat which I removed from the bone.  I did not want any guest choking on a turkey bone. Aside from the chicken bouillon cubes, vegetables and turkey, the dry minced onions and garlic powder gave the soup its amazing flavor.  I cooked the pasta separately and added it after the carrots and celery are cooked.  Better than any canned ones or even what you get in restaurants.  So next time you are wondering what to do with your turkey leftovers, remember this delicious, easy and economical recipe.

Easy Turkey Noodle Soup

• 2 cups cooked turkey meat (or chicken) plus any fat or broth if any  
  
• 4 stalks celery sliced into 1/2 inch slices
• 2 cups carrots (I used baby carrots)
• 4 chicken bouillon cubes
• 3 tbsp dry minced onions
• 1/2 tbsp garlic powder
• 1 tsp thyme
• 1 tsp sage
• 6 cups water
• black pepper to taste
• salt to taste
• 8 oz pasta of your choice, cooked according to the package instructions.

Place all the ingredients except the cooked pasta in a large soup pot.  Allow to boil and then bring to a simmer till the carrots and celery are cooked.  Then add the cooked pasta.  Serve with crusty bread and salad.

Slow Cooker Arroz Caldo

My slow cooker version of arroz caldo.

Arroz Caldo is one of the favorite savory dishes that are served during merienda or snack time in the Philippines. You can find it being served in the neighborhood carinderias (eateries) all over the Philippines as well as those breakfast buffets at the luxurious hotels in Manila and even Hongkong where they have their version called Congee. 

In this the Filipino version of the Chinese Congee, uncooked rice is mixed and sauteed with chicken or tripe, garlic, onions and ginger before water is added to make a thick soup. The rich aromatic soup is then garnished with green onions, fried garlic and sometimes hard boiled egg. It is usually eaten with tokwa't baboy as a side which is made of fried firm tofu and boiled pork belly or cheeks and jowls. These sides in turn are drizzled with a dipping sauce made of a blend of soy sauce, more garlic, red onions and calamansi (type of citrus).

When our Class '65 went to Tuguegarao on the generous invitation of Myrna (Ibaviosa) and Bob Guzman of the beautiful Las Palmas Hotel, Tuguegarao, they included in the itinerary a visit to the fabulous house of Bob's brother Ron and wife Vilma.  Arroz Caldo done the traditional and with all the sides were served during the sumptuous merienda.  (see photos below)

 Arroz Caldo served at Vilma's party.





Tokwa't Baboy at Vilma's party



The dipping or drizzling sauce served at Vilma's party. 

              

I am giving you the recipe of arroz caldo cooked in the slow cooker. I find this method to be convenient when I do not have time to watch the boiling process involved in preparing the rice porridge for example on days I am typing my blog post such as this or I have to leave to run errands. Plus there is nothing like having a warm cup of thick soup or stoup (as Rachael Ray calls something which is a cross between a soup and a stew) ready when you get home.   I am grateful most slow cookers nowadays immediately switch to the Keep Warm mode at the end of cooking.  

I based the recipe on the one found in Panlasang Pinoy that was done in the traditional way. I increased the amount of water of the recipe in this popular site since the recipe as is came out really sticky when followed in the slow cooker. This modified version of the recipe has just the right texture.

Slow Cooker Arroz Caldo

(Adapted from the Panlasang Pinoy)

Ingredients

• 2 tbsp cooking oil
• 4 cloves garlic, chopped
• 1 cup onion, minced
• 2 knobs ginger, julienned
• ½ tsp ground black pepper
• 1 tsp salt
• 1 1/2 to 2 lbs chicken, cut into serving size (I used two chicken quarters.  See note 1).
• 1 1/2 cup rice, uncooked
• 2 tbsps fish sauce
• 7 cups water 
• 1 cup scallions (green onions), minced
• 1 piece lemon or 4 pieces calamansi

Instructions

1. In a large pan, heat the cooking oil then saute the garlic, onion, and ginger. If your slow cooker has a saute mode you can use it for this and the following sauteing steps.
2. Add the black pepper and salt.
3. Add the chicken pieces and brown it.
4. Add the fish sauce and uncooked rice then mix and cook for a few minutes.
5. If you are using a pot for the sauteing process, transfer the sauteed mixture into a slow cooker and add the water and cook it at low for 8 hours or high for 4 hours. I used an Aroma brand rice cooker/slow cooker at the slow cooker mode and cooked it for 3 hours after adding the water.
6. Serve hot with more sauteed garlic, minced green onions and lemon.

Notes:

1. You can use boneless, skinless chicken breasts for a healthier version.  However, since these are boneless I would use chicken broth instead of water.
2. The heart and soul of this dish is the sauteed ginger, garlic and onions.  You cannot skip the sauteing step of these three, however, you can skip sauteing the chicken and rice,  One time I slow cooked the chicken and rice in water without sauteing them first  and then added the sauteed ginger, garlic and onions later when I came home since I did not have time to do so at the beginning.  It was just as good.
3. I have seen recipes where they used cooked rice and others using cooked chicken.  Though I have not tried neither of this approach, I think it will work as long as the soul of the dish namely, the sauteed ginger, garlic and onions are added.