Farmers Market Rustic Rice Soup

Farmers Market Rustic Rice Soup

This soup is a perfect transition recipe from summer to fall.  It’s a combination of my favorite vegetables that are seasonally appropriate for this time of the year. It’s not heavy yet very satisfying.

Although the cravings my favorite fall soups kicked in it hasn’t been cold enough to add them into regular dinner rotation. This time of the year I prefer the light clear broth based versions.

Farmers Market Rustic Rice Soup

I am happy to share that Briana loves school. All the anxiety we dealt with last week went away and now every morning we share excitement about what the day will bring. In addition to starting first grade she is now officially a taekwondo student and I’m looking forward to seeing how this adventure progresses.

This soup is a great way to get extra vitamins into those little working back to school brains. Loaded with vegetables like kale, summer corn, carrots and peas it’s a nutrition powerhouse. Adding rice makes it super comforting.

Farmers Market Rustic Rice Soup

Eating vegetable soups is actually considered one of the best immunity and health boosters. Many vitamins and minerals are water soluble and a significant percentage of these nutrients can be lost through conventional cooking methods. When you cook a soup most nutrients and minerals are saved in the broth.

Farmers Market Rustic Rice Soup

I made a big batch and froze half of it. Stress free dinners are all about smart prep. I know we’ll be enjoying a bowl on one of these nights with garlic bread on the side and I won’t have to worry about dinner that night.

Farmers Market Rustic Rice Soup

Have a great week everyone :)

Kathy Sig 2

5.0 from 4 reviews
Farmers Market Rustic Rice Soup
 
Prep time
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Serves: 5-6
Ingredients
  • 1 large carrot, peeled and chopped into ¼ inch cubes
  • 1 medium onion, chopped
  • 2 celery stalks, chopped into ¼ inch cubes
  • 2 garlic cloves, minced
  • 1 tsp fresh rosemary, chopped
  • 1 large potato, peeled and cubed
  • 1 cup kale, cut into thin strips
  • ⅓ cup frozen peas
  • 1 whole corn on the cob, kernels cut off
  • ½ cup rice
  • 8 cups organic chicken (or vegetable) stock
  • 1 good quality chicken bouillon
  • 1 tsp red pepper flakes (optional)
  • scallion, sliced thin for serving
  • 2 tbsp canola oil
  • salt if needed, to taste
Instructions
  1. Preheat canola oil in a Dutch oven then add carrot, onion, celery, rosemary, garlic and cook until the vegetables are soft.
  2. Add chopped potato, corn, chicken stock and bouillon.
  3. Bring to a simmer, then add kale. Cook for 1o minutes.
  4. Stir in rice and red pepper flakes. Adjust salt if needed. Cook until the rice is done.
  5. Add peas last minute to preserve the bright green color.
  6. Serve sprinkled with scallion.

 

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Corn Crab Chowder with Bacon

A delicious Corn Chowder loaded with crab and bacon is a satisfying and delicious meal especially when served with home made organic cornbread.

Corn Crab Chowder with Bacon

I am slowly accepting the fact that the summer is almost over. The realization that the heat is not coming back came when we returned from our trip. I climbed into the pool and thought my toes were going to freeze off. I quickly climbed out and it still took me about 10 minutes to heat through. I especially noticed how moody the temperatures are. Yesterday morning I needed a cardigan since it was only 60 degrees, but then later on in the day I felt like I was having a heat exhaustion  in my suit.

Maybe I’m just crazy. I’m sure spending 5 days in Mexico with 90 degree days was not helpful. Nevertheless summer is coming to an end and part of me is sad.

Corn Crab Chowder with Bacon

I love a good corn chowder but corn chowder with crab and bacon is a whole new game. Cornbread turned this into a complete dinner that was simply perfect. Even Briana loved it. That says a lot since I have a really hard time getting her to eat anything seafood outside of shrimp.

Corn Crab Chowder with Bacon

Corn Crab Chowder with Bacon

Have a great weekend friends :)

Kathy Sig 2

 

5.0 from 2 reviews
Corn Crab Chowder with Bacon
 
Prep time
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Total time
 
Author:
Serves: 4
Ingredients
  • 6 slices bacon, cut into strips
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 1 large potato, peeled and cubed
  • 1 fresh corn on the cob, kernels cut off
  • 1 tsp chopped fresh thyme
  • 1 lb lump crab meat
  • ⅓ cup fat free half and half
  • salt and pepper to taste
  • 3 cups chicken stock
Instructions
  1. Heat a soup pot or a Dutch Oven over medium heat and sauté bacon until crispy. Using a slotted spoon remove bacon bits onto a paper towel lined plate leaving bacon fat in the pot.
  2. Add chopped onion, carrot, celery and garlic. Cook until the vegetables are soft. Stir in thyme, potato and corn. Season with a little salt and pepper.
  3. Pour in chicken stock, cover and simmer until the potato is soft.
  4. Add crab meat and half & half. Adjust seasoning and cook another 5 minutes.
  5. Serve topped with bacon crumbles.

 

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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.

 

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