Soups and Appitizers, Uncategorized

Curry Harvest Soup-(vegan)

This Is a. Hearty acorn squash, apple and sweet potato soup that is all the warm flavors of fall.

  • 3 acorn squash halved and cleaned.
  • Two apples
  • Two small or 1 large sweet potato
  • Med sweet onion
  • 2 tab spoon virgin olive oil
  • Veg broth
  • 1 can coconut milk
  • 1 Tbs brown sugar
  • 1/2 Tbs cinnamon and dash of nutmeg
  • S and p
  • Curry to taste. I like it light so 2 tsp.

Roast squash halved and cleaned with apple wedge and dash oil incenter until tender.

Include sweet potatoes in roasting. I wrap all infoil.

Brown chopped onion in oil ontil just browning. Add broth and flesh from roasted veggies.

Bring to boil add cinnamon, and purée. Add coconut milk. Bring up to temp simmer and serve hot.

Simple goodness!

Entrees, Soups and Appitizers

Seafood Chowder – yum overload!


One thing I grew up with,  going to florida so much as a child, was a love for seafood! Nothing like crableg feasts at the beach. And then the coquina soup with oyster crackers our PopPop would make after we caught hundreds of tini coquina on the ocean day outings. Once I moved to Oregon- I got a new appreciation for Clam chowder. Out on the cold Oregon Coast you instantly want  a chowder bowl in hot sourdough and beer!  Here is a recipe that nicely brings the coastal beaches together in one taste. This chowder has a rich creamy flair and just the right taste of coconut and yes lots of seafood. And I must say… its oh so good! Enjoy!

  • 2 cups chopped celery
  • 1 cup chopped yellow onion
  • 2 cup large chopped red potato – new potatoes
  • fresh parsley
  • 1 chopped chive fresh
  • 1 pound fresh white shrimp
  • 1/2 pound fresh large sea scallops quartered
  • 1/4 pound cooked bacon large chopped
  • 1 pound monk fish (if you can get it)
  • 2 cans chopped clams in juice
  • I can whole coconut milk
  • 1 can evaporated milk
  • 1 Tbl better than boulion chicken base
  • 1/2 stick butter
  • black pepper
  • 1/4 cup flour or cornstarch if glueten free.


Large slice and cook bacon until crisp. Set aside.

Saute your chopped veggies in butter over med heat 15 minutes or until potatoes are not quit tender.

Sprinkle/stir flour into hot veggies. Add coconut milk, evaporated milk, two cups hot water and chicken bouillon paste. I really like the salt and flavors of the better than broth. You can use chicken stock to lower the sodium.  There is sodium in the butter so I dont recomend any salt in this cooking. Pepper, chopped parsley and chives. Then one can of clams with juice one drained just clams. Bacon.  Simmer until thick. Turn off til 30 minutes before serving. (Add the water as it thickens to the consitancy you prefer. )

Meantime. Prep your shrimp. Rinse,shell,devein and rinse again. I put in fridge to rest for final cook. Same with scallops -rinse well and I either half or quarter on spreading the bites thru the chowder. If you can get monk fish I love the texture of the white fish in stew but not required.


Prep your bread bowls. Thin slice your tops and with a serated steak or bread knife hollow out your bowls saving centers for warm bread soup soppers at table.


Prep: 30 minutes before serving.

preheat oven to warm bread bowls and bread centers.

Bring chowder to a solid simmer and add seafood. Cook 10 minutes slow simmer til shrimp take on a nice bright pink. We dont want the seafood overdone- your shrimp and scallops will be rubbery and not right.


Serve hot chowder in warm bread bowls with fresh parsley garnish.



Entrees, Soups and Appitizers

Chicken Tortilla Soup


Goodness in a bowl with white beans and roasted chicken. Keep mild for the light spice people or add a dash of tobasco to spice it up.

  • Roasted chicken – deboned
  • 1 red pepper
  • sm yellow onion
  • 1 crused chopped garlic glove
  • three cans whitebeans
  • 1 can white canolli beans
  • 1 can fire roasted red  tomatoes
  • 1 sm can green chilli
  • 4 cups chicken stock
  • 2 tsp cumin
  • 1 tsp garlic powder
  • tsp fresh oregano

saute chopped vegitables in olive oil until limp.

Add deboned chicken and broth and seasonings in crock pot. I like the big roated chicken from costco. Set high 4 hours.

Serve with garnish of

  • lime
  • Shredded Mexican cheese
  • Crushed tortilla soup
  • chopped avacado
  • sour cream
  • cilantro184E9ABB-C6CD-473A-AE05-FF348E8D110A
Entrees, Soups and Appitizers

Momma’s Potato Soup

Growing up I thought I was the richest kid on earth with the meals Momma would whip up. We never had the fancy cereals or cookies posted on TV. She did everything from scratch… even when the options got slim. She could whip up a feast.

She always called this end of month soup or poor man soup. I called it delicious comfort!

  • Three stalks celery chopped
  • 1 med yellow onion chopped
  • Four cups pealed and large chopped potatoes(baby new potatoes you can leave on the skin)
  • 2 Tbs olive oil
  • 5 cups water
  • Bullion ( better than bouillon base) 3 Tbs
  • Two Tbs parsley
  • S and P to taste
  • 2 Tbs heaping flour in 1 cup milk / cornstarch

Stock soup pot- Sauté celery, onion in olive oil until limp. Add potatoes , water, broth parsley and bring back to low boil til potatoes stick tender. About 20 minutes.

Mix flour and milk in separate bowl until blended- add two tablespoons broth to bring closer to soup temp. Add all to soup. Ring back to a low simmer until thickened.

Salt and pepper to taste.

Garnish with cheddar cheese, bacon bits, chopped chives or sourcream. What you have available.

If we were lucky – mom would drop dumplings on top asa treat!

Add some homemade bread.