March 29, 2024

Seafood Soup

Many of you have gone on Spring Break or are anticipating taking a vacation this summer. It is a time to refresh spirit, soul, and body. Over the next couple of weeks, our faithful bloggers will be taking a ‘spring break’ from writing so that they can come back to us refreshed and freshly anointed.
However, Girlfriends’ Coffee Hour website won’t ‘go black’! We will be revisiting some of our favorite blogs and daily devotions which have blessed us in the past. We pray that each of you, our faithful friends and readers, will continue to start your day meditating on the devotionals and songblogs, and be encouraged and blessed.

Let’s give each of our bloggers a big round of applause,
a hug, 
and the rest they so deserve. God bless you, ladies!

I am sure you have heard me mention once or twice (or a dozen times!) how very much Robert loves his soup!  And homemade soup is often on our menu…summer, winter, spring or fall!  This is a great soup to prepare even when you don’t have some of your own wonderful stock on hand.  It is a really flavorful soup that doesn’t need to rely on homemade stock.

This soup also lends itself to substitutions.  Choose varieties of fish (maybe even some mussels or small clams!) that your family enjoys.  And the choices of vegetables can be switched up, too.  If I had had a head of cauliflower, it definitely would have joined the pot!  I did steam a couple of handfuls of fresh green beans that I found in the veggie drawer…they were a nice addition!  (I would love to hear what you decide to add to your rendition of this soup; please leave a message in the comments section, ok?)  Enjoy!

Mediterranean Fish Soup

2014-09-14 20.36.05

ingredients:
2 tablespoons olive oil
1 red onion, diced small
2 stalks celery, cut into narrow slices
5 or 6 medium-sized baby bella mushrooms, chopped medium
1 cup chopped leeks use ONLY white part (approx. 2 leeks)
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or additional stock)
1 (28 ounce) can chunky crushed tomatoes
1 quart good chicken (or vegetable) stock
1/2 small butternut squash, peeled and chopped into 1/2″ chunks
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon sea salt
few grinds of freshly ground pepper (or lemon pepper!)
1 (6 ounce) salmon fillet (no skin), cut into bite-sized chunks
1 (4 ounce) tilapia fillet (or another mild-tasting white fish), cut into bite-sized chunks
6 ounces raw medium-sized shrimp, peeled and cleaned
½ lemon

directions:

  • in a large stockpot, heat olive oil over medium-high heat
  • add onions, mushrooms, celery, and leeks; saute for 7-8 minutes ‘til mushrooms just begin to brown
  • stir in the chopped garlic and stir constantly for 1 minute
  • add in the wine, stock, and tomatoes; bring to a boil. reduce heat, cover and simmer for 30 minutes
  • remove lid, add in the butternut and seasonings; stir well. simmer for additional 10 minutes
  • slide in the salmon and tilapia pieces; continue to simmer for 8-9 minutes.
    add in the shrimp and simmer for 5 more minutes
  • reduce heat to very low and carefully taste for additional seasoning; add if needed
  • serve with rice or small pasta  (a little squeeze of fresh lemon is perfect!)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Ginger Orange Squash Soup with Crabcakes

Soup-Palooza 2015 continues!   Have you been enjoying any soups with your loved ones?  This week we’ve had Chicken Noodle (gluten-free), Mediterranean Fish Soup, Dana’s Tom Kha Gai soup, and this one…Ginger Orange Squash Soup with Crabcakes.

Oh! My!  The combination of fresh orange and gingery goodness with the saltiness of the crabcakes…just delicious!  I perused quite a few crabcake recipes (since I didn’t have one of my own) and have included links (down below!) to two gluten-free/paleo recipes. Perhaps you have your own incredible crabcake recipe (share, please!) or you could even serve these with some of the delicious frozen ones available in your grocery store.  Whichever direction you decide to go…just do it ‘cause this flavor combination is not to be missed! Enjoy!

2015-01-09 20.53.35

Ginger-Orange Squash Soup with Crabcakes

ingredients:

soup

1 large butternut squash (3#), peeled and seeded, cut into 2″ cubes
1-2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 large sweet onion, chopped small
1 tablespoon extra-virgin olive oil
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
1 orange, zested and squeezed (about 1 cup juice) —set zest aside
2 quarts chicken stock
1 cup water
sea salt and freshly ground pepper, to taste
fresh greens (baby spinach, kale, arugula), sliced thinly

crabcakes

http://blogs.prevention.com/living-well-gluten-free/2013/03/06/gluten-free-crabcakes/

http://nomnompaleo.com/post/3635746431/paleo-krabby-patties

directions:

  • preheat oven to 400
  • line large baking sheet with parchment paper
  • use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet
  • roast until just beginning to brown, about 20 minutes; remove, set aside

meanwhile…

  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or ‘til softened and translucent)
  • add ginger and garlic and continue to cook for 1 minute stirring constantly
  • add roasted squash, orange juice, chicken stock and water
  • bring to a boil, reduce heat and simmer until squash is tender, 15-20 minutes
  • remove about 1 cup of squash to serve in bowls
  • using an immersion blender**, puree soup until smooth
  • season with salt and pepper; stir in orange zest
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup
  • serve topped with crabcake(s)

**also can be pureed in a standard blender being very careful and pureeing in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

  coleen

Roasted Butternut and Apple Soup

Did you know that January is National Soup Month?  That is a fact that my husband does not let me overlook.  He loves soup…and would eat soup every single day!  Here on our healthy but oh-so-yummy! segment of the At Home w/ GCH blog, we are celebrating our third annual Soup-Palooza!  Each week this month we will feature soup, soup, soup...and soup!  Use the search feature here on our website to explore other soup recipes that Dana and I have posted in the past.

This week’s recipe spotlights three ingredients that are good for you, and really yummy, too: butternut squash, organic chicken meatballs, and baby kale. Interesting combination, you say? You betcha! I do believe this soup would be equally delicious without the chicken meatballs…making it perfect to serve as a vegan dish.  This soup also freezes (and defrosts) beautifully!  A note on the chicken meatballs: There are a number of brands out there to choose from.  These are the ones that I use…they have no preservatives, no filler, and are organic.  This company offer quite a variety of products—meatballs and sausages.

Enjoy…see you back here next week with another soup!

2015-01-05 12.51.20

Butternut-Apple Soup with Chicken Meatballs

ingredients:
1 medium butternut squash
1 tablespoon olive oil
cinnamon
1 teaspoon EACH sea salt, freshly ground pepper (I use lemon-pepper blend)
1 teaspoon olive oil
1/2 pkg chicken apple meatballs, cut in quarters
1 small onion, diced
1-2 stalks celery, thin slices
1 medium carrot, shredded
1 tablespoon minced garlic (I use jarred)
1-2 teaspoons herb medley of your choice (thyme, tarragon, crushed rosemary, marjoram)
1-2 large apples, peeled and cubed
6 cups chicken stock
1 cup apple cider
1+ cups water (optional)
baby arugula
finely shredded sharp Cheddar (optional)

directions:

  • preheat oven to 4002014-12-31 17.26.48
  • line a baking sheet with parchment paper
  • cut butternut squash in half; clean out seeds
  • peel the skin; cut the squash into 1+1/2″ cubes
  • place in large mixing bowl along with 1 tablespoon olive oil, a couple of good shakes of cinnamon, and the seasonings; mix together and pour onto lined baking sheet
  • roast for 20 minutes or so ‘til the butternut yields easily when you pierce with a knife; remove from oven and set aside

meanwhile…

  • heat 1 teaspoon olive oil in medium stockpot
  • add cut-up chicken meatballs and saute ‘til lightly browned (6-7 minutes)
  • remove from pan and add the onion, celery and carrot; cook about 5 minutes until vegetables are starting to get soft and caramelized
  • add herbs, apple chunks, garlic, season w/salt and pepper saute for 1 minute, stirring constantly
  • add stock, water and cider; stir to bring together
  • bring to a boil and add roasted butternut squash
  • reduce heat to medium low and let simmer about 30 minutes
  • using immersion blender (or carefully in a blender/mixer), puree about half the veggies, leaving the rest whole
  • adjust the consistency of the soup to your liking, adding up to 1 cup of water (or additional broth) to thin it out if you prefer
  • add in the browned chicken meatballs and heat through

to serve:2014-12-31 18.57.10

  • put a bit of raw baby arugula (I put in a small handful) in the bottom of your mug or soupbowl; ladle the finished soup on top
  • taste for additional seasoning (arugula will make it peppery!)
  • finish with a sprinkle of shredded cheese, if you like

   ♥      ♥      ♥      ♥      ♥ 

God loves you!     (Don’t ever forget that!)

♥  coleen

Mediterranean Fish Soup

It has been quite ch-ch-chilly here in the NorthEast over the past few days.  And I have been just waiting to bake!  But yesterday my husband asked, ‘So, is it time to make soup again?’  I am sure you have heard me mention once or twice (or a dozen times!) how very much Robert loves his soup!  And homemade soup has not been on our menu over the summer months, for sure!  Being it is just the onset of soup season, I had not made a vat of stock since the Spring so I thought long and hard about a really flavorful soup that wouldn’t need to rely on homemade stock.  This Mediterranean Fish Soup is the result.  He thoroughly enjoyed it…with the only thing missing being a loaf of homemade bread.  (“Maybe tomorrow!”, I said.)

This soup is fairly forgiving.  Choose varieties of fish (maybe even some mussels or small clams!) that your family enjoys.  And the choices of vegetables can be switched up, too.  If I had had a head of cauliflower, it definitely would have joined the pot!  I did steam a couple of handfuls of fresh green beans that I found in the veggie drawer…they were a nice addition!  (I would love to hear what you decide to add to your rendition of this soup; please leave a message in the comments section, ok?)  Enjoy!

Mediterranean Fish Soup

2014-09-14 20.36.05

ingredients:
2 tablespoons olive oil
1 red onion, diced small
2 stalks celery, cut into narrow slices
5 or 6 medium-sized baby bella mushrooms, chopped medium
1 cup chopped leeks use ONLY white part (approx. 2 leeks)
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or additional stock)
1 (28 ounce) can chunky crushed tomatoes
1 quart good chicken (or vegetable) stock
1/2 small butternut squash, peeled and chopped medium
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon sea salt
few grinds of freshly ground pepper (or lemon pepper!)
1 (6 ounce) salmon fillet (no skin), cut into bite-sized chunks
1 (4 ounce) tilapia fillet (or another mild-tasting white fish), cut into bite-sized chunks
6 ounces raw medium-sized shrimp
½ lemon

directions:
in a large stockpot, heat olive oil over medium-high heat
add onions, mushrooms, and leeks; saute for 7-8 minutes ‘til mushrooms just begin to brown
stir in the chopped garlic and stir constantly for 1 minute
add in the wine, stock and tomatoes; bring to a boil. reduce heat, cover and simmer for 30 minutes
remove lid, add in the butternut and seasonings; stir well. simmer for additional 5 minutes
slide in the salmon and tilapia; continue to simmer for 8-9 minutes
add in the shrimp and simmer for 5 more minutes
reduce heat to very low and carefully taste for additional seasoning; add if needed
serve with rice or small pasta  (a little squeeze of fresh lemon is perfect!)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Harvest Soup

2013-10-15 21.49.39

This past weekend some of my large family (I have 7 brothers and sisters, along with their spouses, children, and grandchildren and my own daughter, son-in-law, and their 4 children!) came to celebrate my 58th birthday; happy me!  One dish that we shared was a Harvest Soup, full of veggies and grated apples…very yummy.  This is a slightly sweet soup, very satisfying and filling.  Also, I chose to make it vegan since I was sharing it with my beautiful sister, Brigit.  (The dollop of sour cream in the above pic was in my own bowl of yummy soup!)  This would make a great addition to your own menu when you have vegans, vegetarians, and meat-eaters 😉 sharing a meal together.

Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which included Fall in-season fruits and veggies.  This week, our recipe features a few: apples, cauliflower, and (surprise!) butternut squash.  This week’s recipe fits into our healthy but-oh-so-yummy! category since it is really yummy (did i mention that before?), extremely low in fat, and full of delicious, nutritious vegetables.  Enjoy!  <3

Harvest Soup

Ingredients:
2 butternut squash
1 large head of cauliflower
3 teaspoons olive oil
Kosher salt, freshly ground pepper
1 sweet onion
1 additional teaspoon olive oil
2-3 tablespoons chopped garlic
2 quarts of vegetable stock
2-3 apples, grated
1 can coconut milk (shake well!)

Optional add-ins:
Cooked, crumbled bacon
Sour cream
Shredded sharp Cheddar
Chopped avocado
Sprinkle of cinnamon (try it!)

Directions:

  • Preheat oven to 425.
  • Peel the butternut squash; scoop out the seeds and strings; and cut up into 2″ pieces.  Set aside in a large bowl.
  • Cut up the cauliflower into smallish-size florets; add to bowl.  Pour in olive oil and season veggies with salt and pepper.  Stir well, pour onto a baking sheet and roast for 20-25 minutes.
  • Meanwhile, dice onion fairly small and saute along with 1 teaspoon olive oil over medium high heat for 5 minutes or so; reduce heat to low and add in chopped garlic stirring constantly for 1 minute.
  • Pour in the vegetable stock; add salt and pepper to taste and simmer gently.
  • When the veggies in the oven are done roasting, remove from oven and immediately pour into your stockpot.  Stir well to combine.  Allow to simmer for 20 minutes or so,adjusting heat if necessary.
  • When done, scoop out about 1/3 of the veggies and use an immersion blender to puree what is left in the stockpot.  (This could also be mashed, or, very carefully, pureed in a standard blender in batches.)  Taste (be careful…it’s hot!) for additional seasoning, and add back in the reserved veggies.
  • Add the grated apple and pour in the coconut milk; stir well.  Done!
  • Optional add-ins can be put atop individual bowls of soup.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

GCH: What’s on Your Plate? – Butternut Squash Vegetarian Chili

This is one of our all-time-favorites…Roasted Butternut Squash Vegetarian Chili!    It is another ‘healthy…but oh-so-yummy‘ meal!  I cannot tell you how many moving parties we have showed up to with a crockpot of veggie chili.  Spring, summer, fall, winter—this fits the bill.  You can feed quite a crowd with this recipe.  I already have this recipe in the rotation for the week prior to Christmas; maybe that will be the day I wrap presents.

Fill out the menu with a simple tossed salad and cornbread. *Be sure to check back tomorrow for Shauna Jared’s recipe for cornbread…it was passed down to her from her daddy!*

1 medium butternut squash, peeled, seeded, chopped (about 1″x1″)
3-5 tablespoons olive oil, divided as needed
½ teaspoon cinammon and ½ teaspoon nutmeg, freshly grated if possible
½ teaspoon salt, 1 teaspoon ground black pepper

1 tablespoon olive oil, additional as needed
1 large onion, chopped * these veggies should be chopped fairly large, about 1″ x 1″
1 red bell pepper, chopped *
1 yellow bell pepper, chopped *
1 green bell pepper, chopped *
6-8 baby bella mushrooms, chopped *
1 medium zucchini, chopped *

1 (15-ounce) cans black beans
1 (15-ounce) can dark red kidney beans
1 (15-ounce) can cannellini beans
1 bag frozen white&yellow corn
2 garlic cloves, minced
1 tablespoon brown sugar
1+1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

1 (29 ounce) can of crushed tomatoes, undrained
1-2 cups of vegetable broth (start with 1 cup; can always add more)

Directions:
Preheat oven to 400.  Line medium-sized,rimmed baking sheet with foil (for easy clean-up). Mix chopped butternut squash with 1 tablespoon olive oil, cinammon and nutmeg.  Pour onto foil-lined baking sheet.  Bake for 15 minutes.  Remove from oven and set aside.

Turn crockpot on HIGH.  In a large saute pan, lightly brown the veggies (peppers, onion, mushrooms, zucchini), approximately 4 minutes per batch. As the veggies get done, they can be poured into the crockpot.  Don’t overcrowd the saute pan; put only as much as will cover the bottom of the pan.  The veggies can be cooked together in any combination.  Add additional olive oil as needed.

In the meanwhile, open the cans of beans, pour into a colander, rinse with warm water and set aside to drain. Also, the frozen corn can be place in a microwave-safe bowl and warmed for 3-4 minutes.

Once the veggies are sauteed and in the crockpot, stir in the seasonings (garlic through black pepper).  Then add the crushed tomatoes and broth; mixing well. Finally, gently stir in the butternut squash.  Cover crockpot and walk away for 2 hours.  Reduce heat to low and give a good,  quick stir; cook on low for an additional 2-3 hours.

* Note: the veggies for this recipe should be chopped fairly large, about 1″ x 1.”

There are lots of ideas for topping chili (when I asked Robert what his favorite topping was, he said “How many can I have?”)  Usually, I will put out a tray of small bowls filled with a variety of the following.  Let me know if you can think of others!  And because this recipe is made from scratch, has natural ingredients, and little fat , keeping it healthy…but oh-so-yummy the toppings are where you can splurge just a little bit!

  • sour cream
  • shredded cheddar or jack cheese
  • diced jalapenos
  • slices of avocado
  • salsa
  • corn chips
  • chipotle peppers in adobo sauce

God loves you!  and I do, too!

Coleen <3

GCH:What’s on Your Plate? – Roasted Winter Veggies & Broccoli Craisin Salad!

Thanksgiving week!  Oh boy…here we go!  Don’t you just love it?  I do.  My favorite foods on the table are always the side dishes.  So this week I am going to share two recipes.  Maybe one of them might even end up on your table this year!  Both of these recipes also fall into the healthy but oh-so-yummy category, too!

The first recipe is for Roasted Winter Veggies.  I love roasted veggies…the melange of colors, and textures, and flavors; the nicely caramelized bits; the few little pieces that hover just this side of burnt!  Making roasted veggies is a very forgiving recipe, too.  I have the veggies ready to go into the oven the moment the turkey comes out to rest and be carved.* There are a few basic ingredients; but then you can add and subtract to your heart’s content.

Ingredients:

1/3 cup olive oil

1 medium butternut squash, halved, seeded and peeled

1 large Vidalia onion, peeled

3 large Yukon Gold potatoes  (or 4-5 medium red potatoes), peeled

1 bag (12-16 ounces) carrot chips (or baby carrots)

1# brussel sprouts, trim end off and remove outer leaves (if large, cut in half)

1 small head of cauliflower, trimmed and cut into 1+1/2″ florets

12 ounce pkg Baby Bella mushrooms, stemmed and cleaned; cut into appropriate size

3 medium red beets, peeled (rinse your hands after handling the beets..unless you like a pink tint to your nails and fingers!)

1 tablespoon each: sea salt,  freshly ground pepper

 

Directions: Prep the veggies, washing anything that needs it. Place two really large low-sided roasting pans (sometimes called cookie sheets with sides) into the oven and preheat oven to 425. Cut everything into approximately 1+1/2″ pieces; don’t cut the veggies too small as all they will shrink a bit while roasting. Just try and have everything fairly close to the same size.

Place all the veggies, EXCEPT for the beets, into a really large bowl (or stockpot). Pour most of the oil over the veggies (add the rest if necessary), add salt &pepper, then gently mix together making sure to thoroughly coat each piece of veggie. Pour onto the heated pans. Then place the cut-up beets into the bowl stirring to coat, and add them to the veggies on the roasting pans. It is important that the veggies are not piled up on one another. You do not want them to steam but to roast.  They should be in a single layer. It might be very snug but they will shrink slightly as they roast.

Roast for 30-35 minutes ‘til the most dense veggies are done when poked with a fork.  I like to <attempt> to turn the veggies over after the first 15 minutes; that way more sides of each piece will caramelize; yum.  Be fairly quick during this turning process as you don’t want to leave the oven open very long!  Once you have determined that they are done, remove from oven.  Turn off the oven.   Carefully taste, adding additional salt and pepper (I always add more!) and place into your serving bowl.  <3

A few other things to keep in mind:

If you are preparing this recipe…and there is nothing else in the oven…follow the directions in the recipe.  HOWEVER, if you are making this on Thanksgiving Day: put the pans into the oven for about 10 minutes before you take the turkey out.  Then while the bird is resting, and being carved, and the gravy is being made, the veggies can be roasting. When the turkey is removed, bump the heat up to 425.  Fill the heated pans, and place them back into the oven.  Roast the veggies for approximately 30-35 minute, check that the densest veggies are done and, if so, remove the pans from the oven and turn off the oven.

At this point, if the meal is not ready to be brought to the table, place the veggies into a serving dish, and place back into the oven ‘til you are ready to go. Other veggies to consider: asparagus, broccoli, parsnips, sweet potatoes, fingerlings, fennel. Leftover roasted veggies?  (Hard to believe, but…) Use them as the key ingredients to roasted veggie lasagna, roasted veggie chowder, roasted veggie omelet or frittata, roasted veggie burritos…the list could go on and on.  These are particular dishes I have made.  How kind would you be to yourself but to have one of these chosen as a quick and easy meal to come home to after Christmas shopping-til-you-drop?

*  *  *  *  *  *  *  *  *  *

And here is the recipe for the second side dish: Broccoli-Craisin Salad.  This is a beautiful raw salad, a very healthy but oh-so-yummy addition to the side dish array on your Thanksgiving Day table.  It has a slightly smoky (from the bacon), slightly sweet (from the honey), slightly tart (from the vinegar), very mellow taste.  I have had MANY supposed broccoli haters be prompted to try just one tiny taste…only to find they enjoy it and come back for more!  We enjoy this salad all year long!  Hoping that your family enjoys it, too!

Ingredients:

2 heads broccoli crowns, cut into small florets*

1/2 pkg Craisins (dried cranberries)

6 slices bacon, cooked and crumbled

1/2 red onion, very thinly sliced

1/2 cup mayonnaise

1/2  cup sour cream

1/4 cup honey, warmed

2 tablespoons apple cider vinegar

1 cup sunflower seeds

freshly ground pepper

 

Directions:

In a small bowl, stir together mayonnaise, sour cream, honey, and vinegar; set aside. In a large bowl, combine first 4 ingredients. Take mayo mixture and pour over broccoli mixture, tossing gently to thoroughly coat. I pour the dressed mixture into a large zip-top bag to go into the fridge.  Every once in a while, give the bag a flip-over and a couple of squeezes to massage the yumminess all around!

Then when your meal is ready to go onto the table, just pour the salad out into a serving bowl.  Easy-peasy!

Should be prepared at least 4 hours beforehand, up to 8 hours or so. Just prior to serving, stir in the sunflower seeds and ground pepper to taste.

* The biggest hint I can offer to you for this salad is to cut the broccoli florets as small as you possibly can.  I consider it a labor of love and, oh, so worth it!  It is MUCH more palatable to have little florets in your mouth as you munch on this salad rather than a large hunk of broccoli!  Trust me!  You can do the chopping ahead of time, even a day or so, and simply store in the fridge. 😉

Honestly, I have been known to sit in front of the television while doing it! <3

Have a wonderful, thanks-filled Thanksgiving Day! May we each always remember how very much we have to be thankful for and give thanks to the One Who so perfectly and abundantly and graciously provides for our every need!

Psalms 30:12

To the end that my tongue and my heart and everything glorious within me may sing praise to You and not be silent. O Lord my God, I will give thanks to You forever. <3

God loves you!  and I do too.

Coleen <3