Sicilian Seafood Stew

Originally uploaded by Creatively Motivated


For the best winter warmth there is always soup. Well, I eat soup all year round because its easy to make, delicioso, and I just like to eat!

Recipe adapted from Easy Soups and Stews Cookbook

1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green sweet pepper
3/4 cup chopped red sweet pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon crushed red pepper
1 28-ounce can tomatoes, cut up
1 8-ounce bottle clam juice
1/3 cup dry red wine
1/2 pound fresh scallops, rinsed
1/2 pound fresh peeled and deveined shrimp
2 tablespoons lemon juice

1. In a dutch oven , cook onion, celery, and sweet peppers in olive oil over high heat until tender. Stir in garlic, basil, oregano, marjoram, and crushed red pepper. Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Simmer, covered, for 15 minutes.

2. Add scallops and shrimp to Dutch oven; cover and cook about 3 minutes or until the scallops and shrimp are opaque. Stir in the lemon juice.

3. Serve!

Although the flavors were more pronounced the next day, I recommend that you eat all the soup (or share if you must) on the first day. Seafood does not reheat well.



Sicilian Seafood Stew

Almond Chicken Soup

Originally uploaded by Creatively Motivated

Well I guess I should change the name, because there were no almonds involved in the making of this soup. I forgot all about the almond butter! Technically I guess I could have made my own, but I didn’t make plans to do it, so I just went without. The soup was still delish! I wasn’t sure about the whole sweet potato thing at first, but it plays nicely with ginger, onion, and garlic.

(Recipe from

4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

3. Ladle the soup into bowls, and squeeze with lime wedge.

I didn’t use the almond butter or the lime. And I used probably about a 1/4 teaspoon of ground ginger. I was afraid of it being too much, but I could have added more.



Almond Chicken Soup

Curried Butternut Soup

I don’t usually like to blog without a picture, but I don’t have any for the preparation of this soup.   

This was the first time I tried Butternut squash and I must say, it was quite delicious.  I served this with a green salad and a rustic loaf of bread.

Curried Butternut Soup (from 2003 Cooking Light Annual Recipes)

8 cups cubed peeled butternut squash (about 2 pounds)

Cooking spray

1 tablespoon butter

2 cups chopped peeled Granny smith apple (about 3/4 pound)

1 1/2 cups finely chopped onion

1/2 cup thinly sliced celery

1 bay leaf

2 teaspoons curry powder

1 garlic clove, minced

3 (14-ounce) cans fat-free, less-sodium chicken broth

1/8 teaspoon salt

1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

1.  Preheat oven to 400 degrees.

2.  Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray.  Bake at 400 degrees for 45 minutes or until tender.

3.  Melt butter in a Dutch oven over medium-high heat.  Add apple, onion, celery, and bay leaf; sauté 10 minutes.  stir in curry powder and garlic; cook 1 minute, stirring constantly.  Add squash, broth, and salt; stir well.

4.  Reduce heat to medium-low; simmer, uncovered, 30 minutes.  Discard bay leaf.  Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon.  Top each serving with cheese.  Yield: 4 servings (serving size; 1 1/2 cups soup and 2 tablespoons cheese)

Calories 270 (27% from fat); Fat 5.7g (sat 3.1g, mono 1.6g, poly 0.4g); Protein 5.7g; Carb 39.5g; Fiber 2.6g; Chol 39mg; Iron 1.8mg; Sodium 349mg; Calc 1.5mg

**ETA** I added an extra step to puree the soup and liked that texture better than the chunky.


Curried Butternut Soup