Post-Thanksgiving Salmon Chowder

Most families, I am told, eat turkey for Thanksgiving. Our family, neither turkey eaters nor crowd-followers, traditionally enjoys seafood. Some years we serve king crab legs; others we roast a whole salmon. This year, we did both — and so enjoyed plenty of leftover seafood. This recipe, which uses about a pound of grilled salmon fillet, uses leftovers to delicious effect. 

1 Tbsp olive oil
1 c chopped onion
2 cloves garlic, minced
1/4 tsp dried thyme
1 c diced celery
3 Yukon Gold potatoes, diced
4 c broth, clam juice, or a combination
2/3 c leftover mashed potatoes or 1/3 c instant potato flakes (optional)
1/2 to 3/4 c cream
12 - 16 ozs leftover salmon, checked for bones and pulled into 3/4" cubes

Heat olive oil in a pot over medium heat. Add onion and garlic. Saute until softened and beginning to brown. Add thyme, rubbing between fingers to powder; saute until fragrant, about 1 minute. Add celery; saute 5 minutes. Add potatoes; stir to coat with oil. Add broth. Bring to a simmer, cover and cook 10 minutes or until potatoes test done.

Add cream and salmon pieces. Heat through. For a thicker texture, stir in leftover mashed potatoes or instant potato flakes. Serves 4, with no leftovers! 

Moroccan Chickpea Chili

3 c dried chickpeas

2 Tbsp olive oil
1 large onion, cut in medium dice
6 to 8 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp smoked paprika

2 tsp broth concentrate
1 14.5-oz can chopped tomatoes (optional)
1 tsp sugar
1/2 tsp salt (to taste)
1/4 tsp finely ground black pepper
5 ozs baby spinach

Bring chickpeas to a boil in triple their volume of water. Cover; let stand 1 hour. Drain. Replace with water to cover. Pressure cook on HIGH for 14 minutes; let pressure release naturally.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onions turn translucent. Lower heat if browning starts to occur. Add spices; saute 1-2 minutes, until fragrant.

Add tomatoes, chickpeas and their cooking liquid, broth concentrate, and sugar. Season with salt and pepper; stir well. Chickpeas should be just covered with liquid. Pressure-cook for 8 minutes on HIGH and let pressure release naturally, or simmer in a regular pot on low for 45 minutes. (Can also be made in a slow cooker. Transfer sauteed mixture to a slow cooker and proceed. Cook on LOW for 8 hours or until flavors are well blended.)

Remove soup from heat. Use a potato masher to mash some chickpeas right in the pot. Stir in spinach; heat through just until wilted. Season to taste with additional salt and pepper. Serve drizzled lightly with extra-virgin olive oil if desired.

Creamy Cauliflower Roasted Red Pepper Soup

4 red bell peppers, halved and seeded
1 head cauliflower, separated into florets
8 large cloves garlic, peeled, bases removed
2 Tbsp olive oil, divided
1 c onion, diced
1/4 tsp thyme
4 c broth
1/2 c light cream
1/2 tsp smoked paprika
Salt to taste

Roast peppers under broiler. Cover; let stand 20 minutes.

While peppers stand, toss cauliflower and garlic with 1 Tbsp oil. Roast in oven 15 minutes or until softened and a bit brown.

Saute onion in remaining 1 Tbsp oil until softened and a bit brown. Add thyme; saute until fragrant.

Remove all vegetables to blender. Puree.

Return puree to stock pot. Add broth and cream to achieve desired consistency. Stir in cream. Salt to taste. Serves 4.

Broccoli Cheddar Soup

My girls love this dish! I always make a big pot of it so I can send the leftovers for lunch the next day in their thermoses. Use the sharpest cheddar you can find: the soup doesn't use that much of it, so a strong flavor is important. 

1 1/2 lbs broccoli1 Tbsp ghee or butter
1 Tbsp extra-virgin olive oil
1 c diced yellow onion 
3/4 c diced celery

3 cloves garlic, minced

6 c broth1/4 teaspoon freshly ground black pepper 
1/3 to 1/2 c heavy cream, to taste
6 ozs extra-sharp cheddar cheese, shredded 
Salt and freshly ground pepper to taste

Separate stems and florets of broccoli. Coarsely chop stems. Set aside 2 cups of "pretty" florets; coarsely chop the remainder, keeping it separate from both stems and "pretty" florets.

Heat ghee and oil in a large pot. Add onion; when it softens, add garlic and celery. Saute a few minutes, until onions are fully cooked and just beginning to brown. Add broccoli stems. 

Cover with broth; stir, scraping to lift browned bits off bottom of pot. Bring to a boil; cook a few minutes, then add coarsely chopped florets. Cook 5-8 minutes. If not all broccoli is submerged in liquid, cover pot. 

When broccoli is tender, remove pot from heat. Use immersion blender to puree contents of pot. 

Place pot back on very low heat; add cream and reserved "pretty" broccoli florets. Cook 3 minutes, until florets are just tender. Add cheese, stirring until melted. Taste and correct seasonings with salt and pepper. Serves 6-8 as a main course. 

Vegetarian Udon Soup

This traditional Japanese dish is enriched by the addition of an egg boiled until the yolk is mostly solid. When cut in half, most of the yolk stays with the egg, but a tiny bit stays behind to flavor the broth. If you are not vegetarian, you may include shreds or cubes of cooked chicken, another traditional addition.

4 eggs
1 Tbsp rice bran or other high-heat oil
1 c yellow onion, sliced, slices cut in thirds
12 ozs mushrooms (I used a mixture of cremini and shiitake)
10 c water
2-3 Tbsp broth concentrate (I used Better than Bouillon No Chicken Base), to taste
1 Tbsp grated ginger, more to taste
2-3 Tbsp soy sauce, to taste
2 tsp toasted sesame oil
3 c Napa cabbage, shredded
2 c carrots, sliced on bias
8 ozs prepared frozen potstickers or dumplings
1/2 c pre-roasted asparagus, cut in 1" pieces (optional)
12 ozs fresh udon noodles
3 scallions, sliced

Bring a small pot of water to a boil. Cook eggs 6 minutes at a simmer. Remove from heat with slotted spoon; run under cold water until just cool enough to handle. Peel; place 1 egg in each of 4 soup bowls.

While eggs cook, heat large heavy-bottomed soup pot over medium-high heat until hot. Add oil and onion; cook until onions are softened with brown edges. Push onions to side; add as many mushrooms as will fit in a single layer. Cook without stirring until mushrooms begin to give up their liquid, then stir and push to side of pot. Repeat until all mushrooms are cooked.

Add a bit of water to pot. Stir vigorously to bring up browned bits. Add remaining water, broth concentrate, ginger, soy sauce and sesame oil. When mixture comes to a boil, add cabbage, carrots, dumplings and udon noodles, according to the time it takes them to cook until just tender-crisp. Refer to dumpling and noodle packages for timings. (My soup was done in less than 5 minutes from this point.)

When soup is done, use slotted spoon and tongs to transfer dumplings and noodles to bowls with eggs. Ladle broth atop this. Sprinkle soup with scallions. Serve with chopsticks and a spoon; pass sesame oil, black pepper grinder, and Sriracha at the table.

Midwinter Chili

I made this chili to feed a crowd at our annual midwinter party. It requires only minimal prep work, which the cook does ahead, then cooks itself while you prepare for your guests. And it is quite tasty. We hosted 18 people, with plenty of other food available, and the crock was slicked clean.

3 c dried black beans, soaked overnight
About 6 cups vegetarian broth (I use this one)
6 poblano chiles, halved and seeded
1 Tbsp oil
1 large onion, diced
3 large cloves garlic to yield 1 Tbsp minced
3 ribs celery, diced
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp dried oregano, crushed between your fingers
3/4 tsp ancho chile powder
1 28-oz can fire-roasted crushed tomatoes
1 large sweet potato (about 12 ounces), peeled and diced
1 6-oz can tomato paste 
1 Tbsp Sucanat or other natural brown sugar
Juice of 1 lime
salt and pepper to taste
Toppings: cilantro, avocado, sour cream

Pressure-cook soaked beans in broth to cover on HIGH for 12 minutes, or simmer 1 hour over medium-low heat, until just tender.

While beans cook, place poblano chiles on a baking sheet in a single layer, skin side up. Broil chiles 5-6 minutes, watching carefully, until skin is blistered and blackened. Remove from oven; cover with a towel and let stand until cool enough to handle, about 20 minutes. Peel chiles; discard skin. Chop chiles into 1/4" dice.

Heat oil in a large skillet over medium-high heat. Saute onion until softened and beginning to brown, about 5 minutes. Add garlic and celery. When celery softens, add spices. Saute until fragrant. Add crushed tomatoes, stirring to bring up browned bits from bottom of pan. Transfer mixture to a large slow cooker. Add sweet potatoes, half the poblano chiles, and black beans and their liquid. Stir in tomato paste.

Cook on HIGH for 6 hours or until sweet potatoes are tender. Stir in Sucanat and lime juice; taste and correct seasoning with salt and pepper. Set out remaining poblanos for those who would like their chili a bit more spicy. Serve with desired toppings alongside. Serves 16-20.

New England Clam Chowder

2 Tbsp unsalted butter
1 1/4 c onion, finely diced
2 stalks celery, finely diced
3 Tbsp flour
2 c vegetarian broth
3 6.5-oz cans chopped clams in juice
1 c heavy cream
1 bay leaf 

4 small russet potatoes (about 1 pound), peeled, cut in 1/2" cubes
Salt and freshly ground black pepper

Smoked paprika and minced flat-leaf parsley
 

Heat butter in a large pot over medium-high heat. Add onion and celery; saute until softened, mixing often. 

 

While onion and celery cook, drain canned clams through a fine-mesh sieve. Reserve liquid. Check clams for bits of shell. Chop clams if desired.

 

Stir in flour to distribute evenly. Add broth, clam juice, cream, bay leaf and potatoes. Stir to combine. Bring to a simmer, stirring until mixture thickens. Reduce heat to medium-low; cook 20 minutes, stirring often, until potatoes are tender. Add clams, season to taste with salt and pepper, and cook until clams are heated through. Sprinkle with smoked paprika and minced parsley. Serve with sourdough bread. Serves 4.

Halloween Chili

This smoky black bean and sweet potato chili is a gorgeous black and orange in the bowl, hence its name. Omit the chipotle chile powder if cooking for young palates.

1 1/2 c dried black beans
1 Tbsp canola oil
1 large onion, diced
4 cloves garlic, minced
1 Tbsp ground cumin
2 tsp ground coriander
1 1/2 tsp dried oregano, crushed
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp chipotle chile powder (for more heat)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium-large sweet potato, peeled and diced
1 14-ounce can crushed tomatoes
4 tsp lime juice
1/2 c chopped fresh cilantro
1/2 c chopped scallions

Soak and cook black beans until soft.

In a large soup pot, cook onion in oil over medium-high heat until softened and beginning to brown. Add garlic; stir until fragrant. Add spices; cook 1 to 2 minutes or until toasted. Add sweet potato, stirring to coat with spices. Add cooked black beans with their liquid and canned tomatoes. Simmer 15 minutes, or until sweet potatoes are cooked and flavors are blended. Season to taste with salt, pepper and lime juice. Serve in bowls topped with cilantro and scallions.

Best Winter Vegetable Soup

Don't fear the parsnips. They add the sweetness and depth of flavor that elevate this soup above others.

2 Tbsp olive oil
1/2 medium red onion, chopped (about 1 cup)
2 large cloves garlic, minced
2 stalks celery, chopped
3/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
2 parsnips, peeled and chopped
1 small sweet potato, peeled and chopped
1 c shredded green cabbage
1 can organic diced tomatoes, undrained
1 can red kidney beans, drained and rinsed
4-6 cups water
1 Tbsp broth concentrate
2 Tbsp pastina or other very small pasta shape
4 c shredded kale

In a large pot, saute onion in oil over medium heat until translucent and beginning to brown. Add garlic and celery; cook a few minutes. Add herbs, crushing in your palm to break them up. Saute until fragrant. Add parsnips, sweet potato and cabbage. Cook 2-3 minutes, then add tomatoes, water and broth concentrate. Bring to a boil; reduce heat and simmer 20 minutes or until vegetables are soft. Stir in pastina and kale; cook 4-5 minutes. Season with salt and pepper to taste; serve.

Lighter Loaded Baked Potato Soup

A great use for leftover baked potatoes, made lighter with the addition of cruciferous vegetables. Not one of my family could tell the difference. My 5-year-old - always skeptical of anything healthy - asked for seconds.

1 Tbsp butter
1/2 white onion, chopped small
1 clove garlic, minced
1 small head cauliflower, cut into florets
2 c broth
1 1/2 c milk
2 large russet potatoes, baked, skins mostly removed
1/2 c light sour cream
salt and white pepper to taste
scallions or chives
sharp cheddar cheese
bacon bits or crumbled veggie bacon

Heat butter over medium-low heat. Add onion and garlic. Cook, stirring, until softened; do not brown. Add cauliflower and broth; cover and cook until cauliflower is very soft. Add milk; puree using an immersion blender until smooth. Crumble in russet potatoes, pureeing a bit more if desired (we like ours slightly chunky). Stir in sour cream, salt and white pepper. Serve in bowls topped with dollops of sour cream, shreds of cheddar cheese, scallions or chives, and crumbled bacon.

Curried Pumpkin Bisque

"Meat masala" is nothing more than a blend of spices traditionally used in India for meat curries. Its intensity also blends well with some vegetable and bean dishes; I find it particularly well suited to the flavor of pumpkin.

1 Tbsp unsalted butter
1 1/2 c chopped yellow onion
4 cloves garlic, minced
1 c celery, chopped
2 tsp meat masala
1 15-oz can solid-pack pumpkin
3 c broth of your choice
1/3 c evaporated skimmed milk or fat-free half-and-half
2 Tbsp sour cream or mascarpone cheese, optional
1 1/2 Tbsp Sucanat or dark brown sugar
3/4 tsp RealSalt or other good salt

Saute onion, garlic and celery in butter in a saucepan over medium heat. When vegetables have softened, stir in meat masala. When spices are fragrant, stir in pumpkin and broth. Simmer several minutes, then add milk and sour cream. Taste and correct seasonings with salt and sugar. Puree until velvety-smooth in batches in a blender. Serves 6.