Saturday, June 16, 2018

Carrot and Sweet Potato Chowder for #SoupSaturdaySwappers

The challenge this month for Soup Saturday Swapper's was a Chowder. 
Carrot and Sweet Potato Chowder

Soup Saturday Swappers is a great group of bloggers who post a soup on the third Saturday of the month.A Day in the Life on the Farm is our hostess this month and also the one behind this madness called Soup Saturday Swappers.   You can join in on the fun if you like, just email Wendy and let her know you'd like to join. 
  Each month has a theme and it's always fun to see what we all come up with.  

But back to Chowder.  I looked it up on Wikipedia and found that it's a soup which is prepared with milk or cream and thickened with crackers or a roux.

So I had fun.
I had lots of carrots, as well as some sweet potatoes in the pantry.  I took some chicken stock out of the freezer and cooked the chunked carrots and sweet potatoes in it until they were just done and tender.    I took most of the veggies out of the pot, and left about 1/2 cup of cooked carrots and sweet potatoes in the broth.  Grabbed my immersion blender ( I love my little immersion blender), and blended the remaining veggies into the broth.  This gave me a nice platform.     Let it simmer over low heat for about 5 minutes, and added the cooked carrots and sweet potatoes back into it.  Swirled a little creme fraiche on top and devoured it. 
I'm thinking this would be a great fall dish as well.  There's very little fat in here, and no added salt, and you could also make it with a vegetarian stock as well.  

Carrot and Sweet Potato Chowder




Yield: 6 servings

Gingered Carrot and Sweet Potato Chowder
Carrot and Sweet Potato Chowder

prep time: 10 minscook time: 15 minstotal time: 25 mins
This chowder is hearty and satisfying, and quick to get on the table. Serve for lunch or as a starter for a light dinner.

ingredients:


1 1/2 large sweet potato's, peeled and cut into 1/2 inch dice
3 large carrots, peeled and cut into coins
6 cups chicken stock
1/4 cup candied ginger
1/2 tsp. Thyme
1/2 tsp. Coriander
1 Tbsp Butter and 1 Tbsp. Flour, stirred together for thickening
Crème Fraiche to finish

instructions:


Peel and dice the sweet potatoes and carrots and place into a pot.  Add the chicken stock, the candied ginger, thyme and coriander and bring to a boil, reduce heat and simmer until the veggies are cooked. 
Remove all but 1 cup of the cooked vegetables and set aside while you thicken the stock.  Stir in the roux and increase the heat, bring back to a boil, let boil for one minute.  Then taking an immersion blender, blend the stock and veggies until the potatoes and carrots have pureed.  Add the reserved potatoes and carrots back in, stir to combine and then ladle the chowder out into a bowl.  Top with some crème fraiche and maybe the odd piece of parsley and serve.  This goes very nicely with some fresh baked bread.  
Created using The Recipes Generator
  
 

Continue Reading
6 comments
Share:

Friday, June 15, 2018

Danish Fish Salad for #FishFridayFoodies

Hi,
I'm the hostess for this month's Fish Friday Foodies and when I suggested a Fish Salad for this month's theme, I had no idea of what I was going to make.
 No idea, none, nada.
I would have loved to share how to make Sildesalat, but I've done that before, and it's a great salad BTW, but not for everyone. 
You know we Danes love our fish and will use almost any excuse to have it for dinner.  This salad works well as such. 
Danish Fish Salad
This salad can be served hot or warm, and it's a slightly different take but perfect for summer.  
 You can use some of those little bitty zucchini as well as some young crook neck squash for it.  And if you've never cooked with fennel, this is an easy one to start with.   Although don't buy the big fennel bulbs for this, they're a little on the tough side.  Please learn from my mistake.
And the tomato's you see are just there for decoration, although they did taste good with it.
Danish Fish Salad
Danish Fish Salad


I did modify the original recipe cause, gee, I'm the cook? 

And the leftover veggies, cause there were some, tasted so good sauteed with a little sesame oil and some sweet soy sauce.  
Next time I make this, I'm going to use Bok Choy though, I discovered, I really didn't care for the Fennel.  


Danish Fish Salad

prep time: 10 minscook time: 6 minstotal time: 16 mins

ingredients:


Lemon butter
  • 4 Tbsp lightly salted butter
  • 1 tsp freshly squeezed lemon juice
  • 1/2 small crushed clove garlic
Warm salad
  • 2 small zucchini and yellow crookneck squash, sliced
  • 1 tablespoon vegetable oil
  • 20 almonds, blanched, peeled and cut into strips
  • 1 small fennel, cut into thin strips 
  • Freshly ground pepper
  • Salt (1/4 tsp.)
  • 4 oz fresh spinach leaves, coarsely shredded
  • 2 lemons in wedges
Grilled Cod
  • 1 fresh  (or frozen )cod fillet patted dry, 1 piece (approx. 8 oz )
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp salt
  • Freshly ground pepper

instructions:


Prepare the lemon butter by melting the butter in a saucepan over low heat, add the lemon juice and garlic and cook for a minute or two.  Turn off heat and let cool.
Cut the squash slices into quarters. Heat the oil in a frying pan over a moderate heat.
Fry almonds in 1 tablespoon oil  for approx. 2 min. Turn up to high heat and add the fennel, let it cook for about 3-4 minutes and then add the squash, and turn heat down and cover and let cook for about 5 minutes or until the squash is cooked and sprinkle with salt and pepper.  Leave to cool for just a moment or two, then arrange the spinach and top with the cooked warm vegetables, and the lemon wedges.
While the vegetables cook, prepare and cook the cod.  Take some of the lemon butter, and melt in a saucepan.  Add some slices of lemon and place the cod on top, sprinkle with a little salt if desired, and place a lid on top and let steam until fish is cooked and flakes easily.   
Place the cooked fish on top of the vegetables and pour the remaining lemon butter over top.  Serve warm with a nice crusty roll on the side.
Created using The Recipes Generator
 

 
   

Continue Reading
6 comments
Share:

Wednesday, June 13, 2018

Community Potluck for June 2018

Some of you may remember that I used to post about a Boat Club Potluck that we attended.  The food was always fantastic, the company was great and a good time was generally had by most.
Well, all good things come to an end and the people hosting the Boat Club Potluck were unable to continue hosting so we had an empty spot on the calendar, the second Monday of the month to be exact.
Not any more, we've got a new venue, and the Boat Club Potluck is now known as the Community Potluck and will be held the second Monday of the month at a new location. 
This past Monday the first Community Potluck was held and a lot of great food was brought and shared.  I gotta say this community does love their potlucks.  And as a friend of mine says, "I bet you could go to any event here with a covered dish and be welcomed, whether you were invited or not"  I actually paraphrased her a little.
All that aside, here's a roundup of the dishes that were brought, shared and enjoyed.
Spaghetti Casserole
Chicken
Curried Chicken with Pineapple and Rice
Chips and Guacamole
Watermelon Salad
Pasta salad
Appetizer skewers
Spoonbread
Pineapple and look, the Santa pick holder came too
Fried Chicken
Bowtie Pasta Salad
I made an Enchilada Casserole 
Cheese Grits
Apple Salad
And then there were the desserts...
Mini Cupcakes
A Coconut Chess Pie
Fresh Fruit Tart
And I also made some Napoleons

That's it for this month.  Can't wait to see what's brought next month.  We'll be doing this every month, the second Monday. 

Continue Reading
No comments
Share: