January 19th, 2011 | Slow-Cooking, Soup, Yankee Cook Recipes | No Comments »
The nice thing about making chili in a slow cooker is that there's less risk of burning the bottom of the pot and therefore less need to watch it closely. You can go about your afternoon and come home to a nice hot bowl of spicy, meaty goodness. It's also pretty quick compared to other slow cooker recipes - 4 hours on high and you're good.
In the winter, when fresh tomatoes are ei...
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November 17th, 2010 | Soup, Vegetarian, Yankee Cook Recipes | No Comments »
Minestrone used to be my favorite soup as a kid. There is something festive about its bright colors and varying textures. With harvest in full swing, we have an abundance of colorful vegetables kicking around. This soup is filled with the full spectrum. I like to throw in a red onion to complement the orange and green shades in the palette. Adding the vegetables in stages allows each to cook to its own ideal textur...
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October 12th, 2010 | Soup, Yankee Cook Recipes | 3 Comments »
The key to a good soup is to make your own stock. This is especially true for a chicken soup intended to help ease a cold or flu. Stock from a carton or can just doesn't have the same anti-inflammatory benefits of homemade. There's just something about the chicken fat that gets extracted from the bones and skin that makes homemade chicken stock into something of a high end moisturizer for a sore throa...
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October 4th, 2010 | Soup, Yankee Cook Recipes | 2 Comments »
We are very fortunate to have a
very generous neighbor with a very productive garden. This season, she has bestowed upon us kale, spinach, sorrel, lettuce and, most recently, kohlrabi. After this week's rain, and today's cloudy sky and cool temperatures, now seemed like a good time for a pureed soup. In addition to being warming, pureed soups are great for a light meal...
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August 11th, 2010 | Soup, Vegetarian, Yankee Cook Recipes | No Comments »
Hot. Humid. Availability of fresh, local vegetables. Yup. Perfect conditions for gazpacho.
As you may be aware, tomatoes are best served fresh from the vine at the height of summer, because they taste like - brace yourself - tomatoes! Sweet, juicy, luscious tomatoes. Freshly picked summertime tomatoes are completely different from the crimson, grainy guys found in supermarkets. Fresh local to...
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March 1st, 2010 | Chicken, Soup, Yankee Cook Recipes | 3 Comments »
Somehow, whenever I'm feeling under the weather, no matter how tired I may feel, I find myself in the kitchen making this soup. Partly because for me, cooking is a relaxing activity and I hardly notice the effort, but also because I see chicken soup as a valid cold remedy. Honey doesn't hold a candle to schmaltz in soothing a sore throat.
The thing with using chicken soup as a cold remedy is that not ...
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February 25th, 2010 | Soup, Yankee Cook Recipes | No Comments »
French onion soup can be either really great or really not so great and it all depends on the quality of ingredients. Imagine how hollow it could be if the stock was made from a bullion cube, the bread was a slice of HFCS laden supermarket "French bread" and the whole thing was topped with a waxy, mass-produced domestic "Swiss" cheese (I'm going to sound like a total che...
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February 24th, 2010 | Beef, Slow-Cooking, Soup, Yankee Cook Recipes | No Comments »
It is raining, cold and windy here today. There are whitecaps out on the water and raindrops on the windows. It's the perfect weather for making a nice soup. Homemade stock makes all the difference with soup. Sure, it's easy to open up a carton of beef or chicken stock, but it's just as easy to ma...
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January 22nd, 2010 | Regional Cuisine, Seafood, Soup, Yankee Cook Recipes | No Comments »
This week's
Community Supported Fishery catch was cod. We currently have a freezer full of fish cakes and we've roasted quite a few fish whole since signing up for the CSF. So I decided to set Wayback Machine to 2006 and go over to my trusty recipe box for ideas. I had worked on this recipe for a while before settling on the right proportion of...
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December 8th, 2009 | Soup, Yankee Cook Recipes | No Comments »
It's been a relatively warm autumn here and our neighbor's garden is still producing kale. She had kindly brought some by a few months ago and I made this lovely soup out of some Italian sausage we had in the freezer and some rice and lentils we had on hand. I wasn't expecting much, but the soup turned out to have that rare combination of being hearty and light at the same time.
Our neighbor mentioned the other day that the kale is still going strong, and so she invi...
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December 4th, 2009 | Beef, Regional Cuisine, Soup, Yankee Cook Recipes | No Comments »
This type of meat stew washed up on the New England shores with the colonists. If the Puritans hadn't already been making it in England, they likely learned it from the Dutch (the Puritans, who eventually landed in New England, originally fled to the Netherlands before leaving for America).
On a trip t...
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November 30th, 2009 | Pork, Soup, Yankee Cook Recipes | No Comments »
After what's beginning to seem like weeks of heavy Thanksgiving leftovers, I decided it was time for a light meal. I wish I could be one of those people who can be satisfied with a light cleansing soup of just boiled vegetables, but I'm not. Call me greedy. Call me anemic. Either way I need protein and iron, even if it's just a small amount to round out a meal.
Today was farmer's market day and I picked up some love...
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November 17th, 2009 | Regional Cuisine, Soup, Vegetarian, Yankee Cook Recipes | 2 Comments »
This dish is inspired by the Three Sisters, a term referring to the farming practice of companion planting, which was employed by the Native Americans of the Northeastern United States to grow maize, beans and squash. The three plants were grown in a mound in order to allow for optimal nutrient distribution to the plants and soil - the bean plant produces nitrogen in the soil which th...
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November 4th, 2009 | Chicken, Seafood, Soup, Yankee Cook Recipes | No Comments »
Back when we used to live in a more urban area, my husband and I liked going to a local Malaysian restaurant for Prawn Mee and Tom Yum soups on rainy Sundays. It's been a while since we've had a nice spicy, fishy noodle soup, so I thought I'd try to make my own at home using the curry paste left over from the
tofu curry I made a while ago.
Once again, I'm not claiming this to be in ...
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The nice thing about making chili in a slow cooker is that there's less risk of burning the bottom of the pot and therefore less need to watch it closely. You can go about your afternoon and come home to a nice hot bowl of spicy, meaty goodness. It's also pretty quick compared to other slow cooker recipes - 4 hours on high and you're good.
In the winter, when fresh tomatoes are ei...
