Saturday, November 16, 2019

Hatch Chile Soup- Relleno style for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers again.  April of  Veggies First, Then Dessert is our hostess this month and set the theme as Sweet or Hot Pepper Soup.

Excuse me,  but with 15# lbs. of Hatch Chiles in the freezer, I knew my soup was going to be in the Hot Pepper group.
I do love my Hatch Chiles.  Even though this year, the mild Hatch were really fiery. WOOOOO!

I googled recipes, and looked at a lot of takes on soups, including one really intriguing sounding low carb soup, and then went, you know I love my Chile Relleno's, how can I make them into a soup?

I found this recipe , but I had all those Hatch Chiles, and wanted to use them.
I did make them some what low carb and left out the chicken, but used chicken broth, cause I had a lot on hand.

Because the Hatch Chiles I have this year are really spicy, in fact I can't tell the hot from the mild, I elected to use some canned chiles along with the others, because they're usually milder.

And then couldn't decide which bowl I wanted to serve my soup in, so I got two bowls dirty and then hurried up and ate the soup before it got colder.   Best part is, I've got lots for lunches this next week.

Hatch Chile Soup - Relleno Style

Yield: 4 servings
prep time: 10 Mcook time: 30 Mtotal time: 40 M
This soup makes 4 comfortable servings which tastes great.


  • 1 quart or 4 cups stock - Chicken or Vegetable
  • 1 cup canned chopped Hatch Chiles, or
  • 1 cup fresh, peeled chopped Hatch Chiles
  • 1 small onion, finely diced
  • 1 tablespoon olive oil
  • 1 can Cannellini Beans, drained (15 oz.)
  • 2 corn tortillas, torn into pieces
  • 1 cup shredded cheese, either Monterey Jack or Cojack
  • 1 1/2 teaspoons cumin
  • 1/2  + teaspoon chile-garlic-ginger paste ( I used my own home made) Add more if you like heat.


How to cook Hatch Chile Soup - Relleno Style

  1. Saute the onions in the olive oil until softened and translucent, add the cumin to the onions and mix in.  Turn pan off and set aside.
  2. Add the sauteed onions, drained beans, chiles to the stock and simmer for about 15 minutes or until the onions are cooked.  Add the torn up tortillas and mix in.  The tortillas will break apart rapidly.  Let simmer another 5-10 minutes. Using an immersion blender, if desired, break up the beans and chiles a little.  
  3. Add 1/2-1 teaspoon of the chile-garlic-ginger paste and heat through.   Ladle the soup into an oven safe bowl, add a handful of cheese to each bowl and place under broiler until the cheese melts. 
  4. Serve.
  5. Note:  You can add chicken to this and use chicken stock if desired.  
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Friday, November 15, 2019

Broget Fiskesuppe #FishFridayFoodies

It's time for Fish Friday Foodies again.  This time round Camilla of Culinary Adventures is our hostess and she suggested Soups and Stews from around the World. 

And I mean, Hello, I had to make something Danish.
No questions, if's and's, or buts.

I made this, it's called Broget Fiskesuppe.
Broget Fiskesuppe

I also had a tin of smoked mussels a friend had given me, and a dim memory came out and waved a little flag and reminded me of a soup I once tasted that had smoked mussels in it.

So I did what any self respecting person would do, well, anyone who has a FB group like mine called Dansk Mad og Opskrifter (Danish Food and Recipes), I asked the members if anyone had the recipe using smoked mussels. 
And one of the members, David Wilde came through and gave me the following recipe.
Broget Fiskesuppe
Broget Fiskesuppe

I have to say this isn't quite how I remember the soup I  had before, I loved the broth in this but honestly, I really don't care for multiple types of seafood in the same dish unless it's something stuffed with crab.

I will be trying this again, but instead, I'll use crab and shrimp together, no fish and no mussels.
I also think that the broth would be good with chicken and sausage. It never hurts to have a basic soup stock, that you can add various bits and pieces to. 

I  did make a few changes to the original recipe, adding some cayenne and turmeric as well as more curry.  

Broget Fiskesuppe

Yield: 4 generous servings
prep time: 10 Mcook time: 20 Mtotal time: 30 M
This is an interesting mixture of fresh and canned seafood. I served it in a bowl, but I think it would go great over some hot rice or pasta.


  • 1 large onion,
  • 1 large clove of garlic,
  • 1 leek, chopped
  • 4 tablespoon butter, divided in two
  • 1/2 tsp curry,
  • 1tsp paprika,
  • 1/2 tsp. Turmeric
  • 1/2 tsp. Cayenne
  • 4 tbsp flour,
  • 11/2 Liter  water, (4 1/2 cups water)
  • about 2 dcl. white wine vinegar or apple cider vinegar. ( I used 6 tablespoons of white wine vinegar)
  • 4 tomatoes, chopped
  •  400 grm. fish fillets (just under a pound)
  • 80-100 grm. shrimps, (fresh or frozen)(1/4-1/2 lb)
  • 1 small ds. mussels. ( I can smoked mussels)
  • chopped fennel or parsley ( I used Curry Leaf and Tarragon)


How to cook Broget Fiskesuppe

  1. Chop the onion, leek and garlic and saute until the onion turns translucent in 2 tablespoons of butter.  Add the water, chopped tomatoes, curry, paprika, wine vinegar, cayenne and turmeric to the pan.  Bring to a boil, and simmer until the vegetables are done,  about 20 minutes.  Take an immersion blender to the soup, and blend.   Mix the remaining butter and flour together and whisk into the soup, bring to a boil, turn heat down and  then add the fish fillets and shrimp. Let cook for about 3-5 minutes or until the shrimp and fish are cooked.  Take off of the heat and add the drained can of mussels.  Sprinkle some chopped tarragon or parsley and fennel on top and serve. 
  2. I used some cooked fish and shrimp and basically just heated them in the broth. 
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Wednesday, November 13, 2019

Community Potluck for November 2019

We had our Community Potluck the other day, and now I'm searching for new descriptive phrases and words to say about it.  

We had quite a turnout, and I neglected to get pictures of the containers, well, the Tagine tops, for the Moroccan dishes,  I thought I'd gotten them, but alas, I was too busy visiting with people. 
I did however get pictures of the contents, and as usual, I missed a couple of dishes, but hey, I do this for fun, and cause I like to do it.   
Without further ado, and no fanfare either, here are the dishes.
The two Moroccan dishes, one chicken and the other veggies. 

There was also this awesome Foccacia Bread topped with Pistachio's

a cornbread casserole
and Green Beans - the flat kind, so good
Deviled Eggs- always a hit
Two kinds of Mac n' Cheese- and you know me, when I see pasta I have to have some.
 Both were excellent - who doesn't like Mac n' Cheese?
I missed the shot of the Macaroni salad, sigh.
But there was an excellent Sausage and Chicken Gumbo- hmmm, this has given me an idea, I have some lovely Andouille sausage in the fridge that needs cooking.
As well as some Chili - it's getting cold out there, and I'm thinking it's time for me to make a pot of chile as well. 
I  made a couple of appetizer type dishes. 
A tomato tart - I'll be sharing the recipe soon
I also made the Butternut and Apple Galette, I think I'm in love with this.
There is nothing like fresh picked greens in a salad.  The marinated carrots were awesome in here.

Spanakopita - love these, so good.
and desserts
Cookies, cakes and pies.

If you go home hungry from one of our gatherings, that is your problem, cause there's usually something her for everyone. 

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Monday, November 11, 2019

Butternut and Apple Galette for Baking Bloggers

 I had high hopes for this, and I wasn't disappointed.  Look at those lovely layers
Butternut and Apple Galette

BTW, it's time for Baking Bloggers and the challenge this month was to make a Holiday Pie.

Sue of Palatable Pastime is our hostess here.

So I started thinking of what is usually served for the holidays, and it comes down to Pumpkin Pie, Pecan Pie, Sweet Potato Pie, and of course Apple Pie.

This is also the time of year when you get Butternut Squash and Acorn Squash and various other great squashes in the grocery stores, if you haven't grown them yourself.

Coincidentally, I love making Galettes as well,  which is basically a free form pie.   They're fun to make, have a lovely rustic feel to them and taste great.  

This time of the year, when you've got every single pie plate filled with other pies, this is also perfect to make, no pie plate required.

BTW,  I'm bringing one of these to Thanksgiving this year.  I think it fits perfectly with the holiday season. 
So I wondered, could I combine a squash and apples in a pie?  I went into my old cookbooks, but nada, no inspiration there, so I went googling.   I found this recipe, and this one and also this one.  All sounded great, and they were all very similar.
As much as I love, love, love onions, I didn't want to include onions in this.

I also had a pie crust in the freezer that needed to be used, and it was perfect for this. Every so often, I make a bunch of pie crusts up, and freeze them in a sheet to use for pies.  I make several at a time, because they're a little on the messy side to make but taste so good. 

I did have a bit of fun with this.  A few years ago I made this Kentish Pie, which is fabulous served warm or at room temperature and has a lovely flavor.

The reason for mentioning it?  Because as I was brushing egg on top of the pastry to get a lovely golden sheen to it, I hated the thought of wasting the rest of the egg.  So I added a few little chunks of the Havarti and poured it into the center of the Galette. 
You do have to be careful that there are no holes for the egg to run out of though, sigh.  This is why a commercial pie crust would be good here, no holes. 
Butternut and Apple Galette
Some of the egg escaped, but enough stayed behind and well, here's a look at some of the layers, before the folding over.  I like making it look pretty, especially since I'm  taking pictures.
I arranged the thin slices, alternating them in circle. 
I also used a pie crust that I'd been hoarding saving in the freezer.  
Butternut and Apple Galette

I forgot to add the cheese until after I'd folded the sides over, so I just tucked it in. Mise en place, anyone? 
Butternut and Apple Galette
But look at the beautiful thing.
Butternut and Apple Galette
Not too sure if I should admit it, but I had a hard time not eating the whole thing, one sliver slice at a time.  You can see the lovely layers in this piece.  And the taste is amazing. 
Butternut and Apple Galette

The Havarti is a nod to my Danish side, ;) (Wink). 

Hope you have a great Holiday Season. 

Butternut and Apple Galette

Yield: 8 servings for appetizer or 3 servings for a light lunch
prep time: 15 Mcook time: 40 Mtotal time: 55 M
This is a multi-purpose, easy to put together and delicious appetizer or light lunch. A little bit savory, a little slice goes so well with a glass of Rose or other light wine. Serve with a salad for lovely lunch as well. This tastes great either warm or at room temperature.


Butternut and Apple Galette
  • 1 round pie crust, purchased is fine for this
  • 1/2 butternut squash, sliced thin
  • 1 apple, cored and sliced thin
  • 2-4 slices cooked bacon - cut into eights
  • 2 ounces Aged Havarti, cut into slices
  • 1 egg- whisked with a fork
  • 1/2 teaspoon chopped fresh Rosemary


How to cook Butternut and Apple Galette

  1. Preheat oven to 375 degrees.
  2. On a flat rimmed baking  sheet, place a sheet of parchment paper.
  3. Fry the bacon til crisp if you don't have any already cooked, drain and set aside.
  4. Peel and slice the butternut squash and set aside while coring and slicing the apple. 
  5. Place a sheet of pie dough on the parchment paper on the rimmed baking sheet.
  6. Place the squash and apple on the pie crust, in the center,  alternating them in circular fashion, two inches in from the edges.   Add the bacon and sliced Havarti cheese on top, evenly.  
  7. Fold the edges of the pie crust in towards the center leaving a hole in the middle.   
  8. Brush the edges of the crust with the egg, and then pour the remainder of the egg into the middle of the galette. 
  9. Place in the preheated oven and bake for 30-40 minutes or until crust is a golden brown. 
  10. Take out of oven and let rest for 10 minutes before cutting into wedges, or allow to cool to room temperature before serving.  Sprinkle with the chopped Rosemary before serving. 
Note:  You could sprinkle the chopped Rosemary on the inside before baking, but I like the little pop of Rosemary flavor on the top.  It doesn't hijack the entire dish either.  
Created using The Recipes Generator

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Holiday Pies

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Monday, November 4, 2019

First Monday Favorites - November 36

It's time to link up your favorite recipes from the past month.  Not the recipe that got the most views, but your own personal favorite, the one recipe that surprised and delighted you and that you know you'll make again and again.

I had that lucky experience with two recipes this month and it came down to a coin toss.  Literally, I tossed a nickel to make this my head's up recipe this month.

And can I say it was perfect. OMG, especially with the cooler weather we're experiencing here.   The flavors were warm and satisfying, the calorie count was low, well, gee, I look at calories sometimes, and it was also vegetarian.  It could also be classed as gluten free, and if you choose not to add the quinoa to it, it's also keto friendly.

I'm talking about this Moroccan Chickpea and Tomato Soup with Quinoa that I made.    In fact I'm making some more this week.
Moroccan Tomato and Chickpea Soup
When I find something I like that not only tastes great, but is also quick and easy to make, I love to share it.

So, here it is, your chance to add your favorite recipe from last month to First Monday Favorites.

First Monday Favorites

Check out what everyone else made and is bringing to the party.

You are invited to the Inlinkz link party!
Click here to enter

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