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

Ingredients:
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.

Enjoy!

-Nizzy

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 http://www.wholeliving.com)

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.

Enjoy!

-Nizzy

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.

-Nizzy

Curried Butternut Soup