Clam Chowder

Mother’s Day is just around the corner. On Sunday my sister had her baby shower. I am insanely excited to meet my baby niece and am anxiously awaiting her arrival. I couldn’t help but think how my Briana is not a baby anymore. Where did the time go? How did she get so big? Time flies. It feels as if I was just holding her in my arms with excitement to be a new mom yet completely scared of what came along with it. I look at my baby sister with her swollen feet, a big belly and that mother to be glow and my heart melts. How did we get so grown up? It was just yesterday we were two little kids running around without a worry.

I love being a mother and thank my baby girl for making every moment of motherhood exciting.

“My Tooties, you will always be my baby. Thank you for picking me to be your mommy.”

Clam Chowder

I love a good clam chowder, what I dislike is the heavy thick cream texture that tastes like I’m eating a bowl of creamed flour. If you can relate then you’re going to be happy with this recipe. It’s creamy consistency does not leave you feeling bloated and you can really savor all the flavors.

Clam Chowder

Make sure to scrub your clams well and allow them to sit in water for about 15 minutes to help get rid of the sand. I like using both canned and fresh clams here. What gives this chowder it thick consistency is the starchy potatoes slightly mashed into the broth.

Clam Chowder

 

Clam Chowder

 

Clam Chowder

Enjoy!

Kathy Sig 2

5.0 from 2 reviews
Light & Hearty Clam Chowder
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 dozen littleneck clams, scrubbed and soaked in water
  • 1 6oz can chopped clams in juice
  • 1 8oz bottle of good quality clam juice
  • 3 medium potatoes, ½ inch dice
  • 2 small carrots, small dice
  • 1 onion, small dice
  • 1 celery stalk, small dice
  • 2 garlic cloves, finely minced
  • ½ tbsp flour, more if needed
  • ½ tsp fresh thyme, finely chopped
  • ¼ cup fat free half and half
  • pinch of nutmeg
  • salt and pepper to taste
Instructions
  1. Clean the clams, place in a small sauce pot with ¼ cup of water, cover and steam until all the clams open. Reserve the liquid. Set clams aside.
  2. Heat olive oil in a heavy soup pot, add garlic, onion, carrots and celery. Season with salt. Cook about 5 minutes.
  3. Stir in a fresh thyme, a pinch of nutmeg and potatoes.
  4. Stir in flour and butter.
  5. Cook another minute then pour in the clam juice from the steamed clams as well as from the bottle. Bring to a simmer and cook until potatoes are soft.
  6. Using potato masher, mash some of the potatoes and veggies right in the pot creating a thicker consistency.
  7. Add clams, bring to a simmer then stir in half & half.
  8. Season with salt and pepper.
  9. To serve, ladle chowder into bowls and add a few fresh steamed clams right in their shells.

 

Be Sociable, Share!
Share

Beef & Scallion Ramen

Beef & Scallion Ramen | Olives & Garlic

I can officially say that Spring has sprung here in New Jersey. This weekend was a dream come true with over 70 degree days and abundance of sunshine. Every season change is magical but the arrival of Spring is special. Waking up to the sound of the chirping birds is usually the first thing I notice. It doesn’t bother me at all, on the contrary it’s music to my ears. The trees are starting to bloom and the gloominess is finally gone. I love this time of the year.

We spent a good part of Sunday morning clearing our backyard of the massive amount of leaves that accumulated since last Fall. It took eight garbage bags to get it done yet we have a small backyard. Sometimes I feel as if all the leaves in the neighborhood make their way into our yard. Thankfully that project is done. For me this marks the official start to the barbecue season. That evening I made Peruvian chicken, garlic potatoes with fresh herbs and a BLT salad  for our friends. The rest of the afternoon was spent on the deck, with wine and great company.

The only day off I had  came and went faster than I could notice but it was just what I needed.  Can’t wait till next weekend.

Until next time, I leave you with this bowl of ramen.

Beef & Scallion Ramen | Olives & Garlic

 

Beef & Scallion Ramen | Olives & Garlic

Ramen is insanely easy to prepare. You can add all sorts of ingredients, carrots, mushrooms, bok choy or pretty much anything you like. For me a hard boiled egg and Sriracha is a must!

Beef & Scallion Ramen | Olives & Garlic

Kathy Sig 2

5.0 from 2 reviews
Beef & Scallion Ramen
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, smashed and chopped
  • 1 hanger steak (about ½ lbs), sliced thin against the grain
  • 9 oz ramen noodles
  • 2 beef bouillons
  • handful fresh spinach
  • 5 button mushrooms, wiped clean and sliced
  • 2 scallions, thinly sliced
  • 1 hard boiled egg, cut in half (optional)
Instructions
  1. Combine the first 4 ingredients in a small bowl. Add sliced hanger steak. Let marinade for about 15 minutes.
  2. Bring 4 cups of water to a boil, add beef bouillons and dissolve. Adjust salt to taste.
  3. Bring a separate pot of water to a boil, add ramen and cook a few minutes until the noodles are done. Drain. Set aside.
  4. In a hot skillet sauté steak slices until lightly brown.
  5. To serve, arrange noodles in a soup bowl, top with steak, mushrooms, scallions and spinach. Ladle enough broth to cover.
  6. Top with half an egg.
  7. Great with Sriracha.
Be Sociable, Share!
Share

Pork & Poblano Stew with Crispy Chorizo

Healthy eating doesn’t have to be a set of rules about what to eat and what not to. Healthy eating is not about dieting and deprivation. To me it’s more about the ability to make the right choices as well as exercise a good measure of self control. We try to eat lots of fruits and vegetables, choose as many organic ingredients as possible and learn how to identify GMO produce. While our diet consists a lot of the good stuff there are times when we give in to the bad. And that’s ok.

Saturday night the family was over for a down and dirty roll up your sleeves type of meal. We made home made Margaritas and Hot N Juicy style shrimp boil. For those of you who have never been to Hot n Juicy, they serve bagged seafood swimming in tons of buttery seasoning made spicy to your licking. I can’t explain how good it is. It’s just is. I’ve mastered the seasoning and it’s now become a once a month thing for the family get together. My dad can sit there all night, just peel the shrimp and enjoy sucking the sauce out them. The six of us ate 8 lbs of shrimp and we’re not sorry. :) I’ll be good again tomorrow.

Pork & Poblano Stew with Crispy Chorizo

Saturday was a beautiful 65 degree day and a glimpse into what Spring is going to bring, but today the cold is back. It’s going to rain most of the week with a possibility of snow on Tuesday. So I made this delicious stew to warm up a bit. I love stews no matter the time of the year.

Pork & Poblano Stew with Crispy Chorizo

I made baked tortilla chips as well. Simply cut corn tortillas into eights, lay on a baking sheet, drizzle with olive oil and season with salt. Bake at 350 degrees until golden.

chips

The toppings are all up to you. Use whatever you like, avocado, radish, cabbage, red onions. All fantastic! I made crispy chorizo bits for an even more flavor.

Pork & Poblano Stew with Crispy Chorizo

Pork & Poblano Stew with Crispy Chorizo

  This stew is great the day it’s made and even better the day after. It freezes well too.  

Kathy Sig 2

5.0 from 1 reviews
Pork & Poblano Stew with Crispy Chorizo
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 2 lbs pork shoulder, cubed into 1 inch pieces
  • 1 red onion, diced
  • 1 poblano pepper, diced
  • 1 garlic clove, minced
  • 1 can light beer
  • 2 14 oz cans hominy, drained and rinsed
  • 3 cups water
  • 1 chicken bouillon
  • 2 whole pickled jalapeños plus the juice, fine chop
  • 1 tbsp cumin
  • salt and pepper to taste
  • cayenne pepper (optional)
  • olive oil
  • toppings of your choice
Instructions
  1. Heat olive oil in a heavy soup pot or a Dutch oven.
  2. Season pork with salt and pepper. Working in batches, brown pork. (Don't overcrowd the pot, you'll end up steaming the meat instead of browning it) Remove to a bowl.
  3. To the same pot add diced onion, garlic and poblano pepper. Cook about 5 minutes.
  4. Add the beer, deglaze the pot and add the rest of the ingredients.
  5. Bring to a boil then reduce heat to simmer. Cook about 1 hour until pork is tender. Season with salt and cayenne to your liking.

 

 

Be Sociable, Share!
Share