My Faster Clam Chowder

My Faster Clam Chowder

As shared by Once Upon a Plate by Mari

www.onceuponaplate1.com

I rarely measure when I'm making soups, stews or chowders but I've given the basic measurements and directions below. As always, feel free to adjust to your own taste!

Ingredients:

1/3 cup cubed salt pork,

OR 6 to 8 strips thick-sliced bacon, cut cross-wise into 1/4" wide strips

4 tablespoons butter

1 large onion, diced

4 ribs celery, small to medium dice

You may want to add a finely diced carrot, I usually don't

1 to 2 cloves chopped garlic (optional)

1 bay leaf

1 teaspoon or more fresh thyme leaves, or 1/2 teaspoon dried

1 to 2 Tablespoons all-purpose flour

4 cans (6 ounce can) chopped clams, with their juices

2 large Russet potatoes, peeled and diced, about 1/2" dice. (May use waxy potatoes if you prefer)

10 ounces clam juice (can use chicken stock)

3 cups half-and-half (can use whole milk)

1 teaspoon Kosher salt (more or less, to your taste)

A few dashes hot sauce (optional)

Salt and pepper

Chopped parsley leaves, or fresh thyme leaves, for garnish

Method:

Slowly cook salt pork or bacon in a large stockpot until fat is rendered (don't overcook); remove salt pork or bacon from pan and reserve.

Melt butter in the bacon fat in the stockpot. Add onions, celery, and garlic to the pot; cook on medium-high heat until the vegetables are transparent. Add flour, stir and cook for about 5 minutes. Then add diced potatoes, clam juice and milk, bay leaf and thyme; bring to a boil. Simmer and stir for 15 to 20 minutes. Stir in clams to heat through. (At this point you can add in the cooked pork or bacon, if desired.) Season to taste with salt and pepper and hot sauce if using.

Please Note: (If you like a thicker chowder you may thicken this with a bit of Beurre Manie*)

*Softened butter mixed with an equal amount of all purpose flour until completely smooth. Stir a bit into gently

simmering chowder until thickened. Begin with a small amount (a teaspoon or two), simmer and check consistency. Add a bit more if chowder is not thick enough.

Remove from heat, find and discard bay leaf. Allow chowder to cool just slightly. Serve, garnished with chopped parsley.

I don't add the fresh, minced parsley to the chowder while it's cooking because it loses it's bright green color. Instead I serve it on top, or in a small serving dish with a spoon and let each person add, and stir in their own. And I pass the peppermill at the table ~ some people I know like lots of freshly ground black pepper in their chowder. Others like a couple of shakes of hot sauce, or a pat of butter to float on top so I offer those, too.

Hope you enjoy it!

Roasted Carrot Soup with Fresh Ginger

As shared by Once Upon a Plate by Mari

www.onceuponaplate1.com

4 to 6 servings  (I like to serve smaller portions of this soup)  Use vegetable broth to make Vegetarian-friendly. For appetizer: Serve in tiny cups/shot glasses.

This soup reheats well, may be made ahead and refrigerated, covered, for up to 3 to 4 days, you may need to add additional liquid while reheating if soup is too thick.

Ingredients:

2 tablespoons butter
2 tablespoon olive oil, divided use
1 cup diced onions
Up to 1/4 cup peeled, minced ginger (according to your preference, the more you add the spicier soup will be)
1 to 2 cloves minced garlic
1 pound carrots, peeled,cut into large chunks 
4 to 6 cups chicken stock/broth* (may need more: see note at end of recipe)
1/4 teaspoon freshly ground white pepper
1 bay leaf

Optional add-ins, to be added after pureeing soup

1/2 cup heavy cream

1 teaspoon grated orange zest

To make it more spicy: 1/4 to 1/2 teaspoon (or more if you dare) Harissa from the tube

Suggested garnishes to add to soup when serving:
1 Tablespoon of sour cream
Chopped chives

Grated orange zest

roasted shelled pumpkin seeds (pepitos)

1/2 teaspoon of butter for each serving

toasted chopped nuts of your choice

buttery croutons

a tiny sprinkle of nutmeg or cinnamon

Method:

Center rack in oven, preheat to 400ºF

Place peeled carrot chunks on a rimmed baking sheet that is large enough to hold carrots in one layer without crowding. Drizzle 1 Tablespoon olive oil over carrots and toss until they are coated in oil. Place baking sheet in oven and roast until tender, rearranging and rolling the carrots over once or twice during baking so they do not burn, its okay if they char slightly on edges. Timing will vary due to the diameter age, and size of carrot chunks ~ mine usually take between 12 and 20 minutes (pierce with tip of knife to test for doneness.)

Warm large stock pot over medium-high heat. Add remaining 1 Tablespoon olive oil and the 2 Tablespoons butter to pan, when butter melts add onions to the pot. Gently cook until onions are limp, slightly translucent (not crisp or browned), about 4 to 5 minutes.  Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the roasted carrots in the pot and add 4 cups of the chicken broth/stock*, salt pepper and bay leaf and bring to a boil. When contents of pot reaches a boil, reduce to a simmer. Simmer, partially covered for 20 minutes or so.

Remove the bay leaf from the pot and either puree the soup in a blender (working in batches if necessary), or using an immersion blender, puree the soup directly in the pot. (consider adding a little honey to soup when pureeing if your carrots are not sweet.) If using the heavy cream or orange zest, stir in when you are finished blending. Adjust the seasonings.  To serve, add your choice of garnishes, serve hot.

*Start out with 4 cups of stock/broth; may need  more as soup simmers, and while blending to make the consistency you like.)  Can make vegetarian friendly by subbing Vegetable stock/broth for the Chicken stock/broth.

Enjoy!

Homemade Taco Seasoning Mix ~ it's better than store-bought!

Homemade Taco Seasoning Mix ~ it's better than store-bought!
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com

One recipe makes the equivalent of one packet store-bought. Enough to season 4 to 6 servings of filling. I always triple or quadruple recipe and store in an airtight jar in the pantry or refrigerator.

Please do adjust the seasonings according to what you like, feel free to increase or decrease the ingredients to your taste. I like to use less salt in the mix, as you can always add more as you're cooking your taco meat, but you cannot "unsalt" the mix!  ;)

Ingredients:
1 Tablespoon chili powder* 
1/2 to 3/4 teaspoons garlic powder (not garlic salt)
1/2 to 3/4 teaspoons onion powder (not onion salt)
1/4 teaspoons crushed red pepper flakes (I only add a tiny pinch)
1/2 to 1 teaspoon dried oregano
1/2 to 1 teaspoon paprika
1 to 1 1/2 teaspoons ground cumin
1 teaspoon salt*
1/4 to 1 teaspoon freshly ground black pepper

Mix all ingredients together. Store in an airtight container until ready to use.

Use about 2 Tablespoons mix to 1 pound of meat (more if you like it more flavorful)

If using to season ground beef: Brown beef in pan, drain/pour off fat. Sprinkle seasoning over meat and add 1/3 cup of water; stir. Simmer until water is absorbed, taste and adjust seasonings. 

Click here for recipe for delicious Mexican style chicken meat recipe to use in your favorite Mexican dishes.

*Chili Powder: I just use the kind usually labeled "Dark Chili Powder" ~ check the label;  it usually lists Chili Pepper, Spices, Salt, and Garlic in the ingredients. (Because it already has salt in it, I take that into consideration when adding to other recipes, like this one.)

I hope you love it!

Mexican-Style Cooked Chicken meat ~ For your favorite Mexican recipes

Mexican-style Chicken meat from the Slow Cooker
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Mexican-Style chunk/shredded chicken that can be used in a variety of ways. (for Tacos, Enchiladas, Tamales, Nachos, Salads, Casseroles, etc.) I always make plenty as it freezes, in the portion size you want, very well. 
Special Equipment: Slow Cooker
Special Seasoning:  Homemade Taco Seasoning (click)

Recipe yield ~ The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)this recipe is adjustable, use as much chicken or as little according to your needs, increase Taco Seasoning amount. 
The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)

Original Basic Recipe

Basic recipe:

1 pound boneless, skinless chicken breasts*

3 Tablespoons dry Taco Seasoning (Homemade or Commercially made)

1 cup chicken broth (preferably low sodium)

---Stir taco seasoning into chicken broth.  Place chicken (and onion, bay leaves and oregano) in the slow cooker container, pour broth mix over.  Cover and cook on low-setting for 6 to 8 hours.

With 2 forks or your fingers, break apart or shred chicken meat into bite-size pieces.

Use as you wish, or  ~

To freeze: Place shredded chicken meat into freezer bags, dividing juice evenly among bags. Press out as much air as possible, seal and freeze.

My Most Flavorful Version: (This is the favorite at my house.)

Chicken ~ your choice of any of the following:

---boneless/skinless breast and/or thigh meat

---bone-in/skin-on meaty chicken parts

---whole chicken(s) ~ quartered or cut into serving pieces

Homemade Taco Seasoning Mix  (Preferred! ~ Click here for recipe)
or Taco Seasoning Mix* (1 packet commercial mix, additional packs if you are preparing more chicken)
Chicken Broth (preferably low sodium)
Optional (I always add):
1 or 2 onions, chopped
1 or 2 bay leaves
Additional dried Oregano

Follow directions above. If using bone-in/skin-on chicken: After cooking allow chicken to cool enough to handle. Remove skin and bones, discard. Shred chicken or break into bite size pieces. Spoon any accumulated fat from surface and discard. Alternately, place chicken meat with broth  in a container and cover. Chill in the refrigerator for a couple of hours or overnight, when fat has
solidified simply remove and discard.  Note:  We like it VERY flavorful; I always add more of my homemade taco seasoning, and additional low-sodium chicken broth (and a little water if you like at the end of cooking time if broth is too concentrated to your liking.)

You can make a wonderful EASY sauce for enchiladas using some of the juices from this chicken:
Simply whirl in blender or food processor some of the hot cooking juice, your favorite jarred salsa with low sodium chicken broth until smooth. May add water to thin the sauce, taste for seasonings and use in your favorite recipe calling for enchilada sauce.

* 1 commercial Taco Seasoning packet is the approximate equivalent of 2 to 3 Tablespoons homemade Taco Seasoning mix.

Split Pea & Bacon Soup from the Pressure Cooker

Split Pea and Bacon Soup
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
8 servings

Special equipment, Pressure cooker (stovetop or electric type)

1 pound split peas, rinsed and picked over for any debris/pebbles, etc.
8 cups water or broth/stock (chicken or vegetable)
1 pound thick cut bacon cut into 1/2-inch strips, crosswise
   or 1 pound salt pork, cut into 1/4-inch cubes
   May use a smoked ham hock, or 3/4 to 1-pound ham chunks
1 onion diced
2 large carrots, peeled if desired, diced 
2 or 3 ribs celery, diced
1 teaspoon dried thyme, crumbled or scant 1 tablespoon fresh thyme leaves
A bay leaf, or two
Splash or two of sherry wine
Salt and pepper to taste

Optional for garnish:
Reserve some of the cooked bacon
Crisp, buttery croutons
A small lump of butter for each serving
Small sprigs of fresh thyme

PRESSURE COOKER METHOD: Before beginning recipe, make sure your pot is large enough, do not fill over 1/2 full, per pressure cookers instructions.

In the pot of the pressure cooker sauté bacon until almost done, slightly crisp but not brittle. Remove bacon from pot, place on a paper towel lined plate, set aside. Pour off all but 1 tablespoon of bacon fat from pot, add onions and sauté until translucent but not browned, add diced carrots and celery, cook and stir for 2 to 3 minutes. If using a ham bone or chunk ham omit browning and add 1 tablespoon oil to the pressure cooker pot and sauté  the onion, carrots and celery as directed above, then continue with recipe as follows:

Add rinsed and sorted peas, water/stock, thyme, bay leaf to pot.
Bring contents of pot to a boil over medium heat, lock pressure cooker lid in place (if your cooker has a pressure rocker, put it in place.) Bring pressure cooker to full pressure, set timer for 20 minutes. At 20 minutes, remove pot from heat and allow pressure to disperse naturally.  When pressure is released remove lid from pot (tipping lid away from you as you do so.)  If using ham bone, remove ham from bone and shred or chop meat from bone and return to pot.)  Remove bay leaf and discard.  Stir content of pot, add a splash or two of sherry if using. Taste soup for seasonings adding salt and pepper to taste.  To serve garnish as you desire; with reserved bacon, croutons, a pat of butter, thyme springs, freshly ground pepper, etc.

Enjoy!

Smoky Cheddar Cheese Spritz Crackers

As shared by Mari of Once Upon a Plate
www.onceuponaplate1.com
These are really good for snacking, on a cheese/fruit tray, or served along with soups or salads.

Special equipment needed: A cookie press and disk/s of your choice

Ingredients:

• 1 pound sharp cheddar cheese (finely shredded)*
• ½ cup butter, room temperature
• 2 tablespoons Worcestershire sauce
• 1¾ cups all-purpose flour
• 1 teaspoon paprika** (to make them 'smoky', see below)
• ½ teaspoon salt
• ⅛ teaspoon ground cayenne pepper **

Method:

1. Center rack in middle of oven, preheat oven to 375ºF
2. In a medium mixing bowl, whisk dry ingredients. Set aside.
3. In the bowl of an electric stand mixer (fitted with the paddle attachment) cream the Cheddar cheese, butter and Worcestershire sauce together until smooth and well combined.
4. Gradually add dry ingredients, mixing until a smooth dough is formed.
5. Fill cookie press with dough and press dough onto an un-greased cookie sheet. 
6. Bake for 10-12 minutes until edges are a light golden brown.*** (See special tips, below)
7. Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

* For best results always shred your own cheese. Pre-shredded cheese contains additives that preserve it and prevent it from clumping, it can adversely affect end results. 

Tips:
Don't refrigerate dough, use at room temperature. Press crackers onto
un-greased cookie sheet (cookie sheets should also be at room temperature.)  Wash cookie sheet/s between batches and make sure they are cool (room temperature) before pressing next batch. If your room is very cold, you might want to bring the
dough to a warmer part of the house to soften it up a bit, the cookies/crackers will release from the press more cleanly if the dough is not too firm/cold.

**Variations:
I always add the following to these cheese crackers (optional):
1/4 teaspoon dry mustard powder
1/4 teaspoon Turmeric powder
May use part smoked paprika instead of plain
May increase cayenne if you like spicy crackers

***For crispy crackers:
I like my crackers to be crispy, yet just very faintly colored (not too brown), so they retain their pretty color.  Bake and cool the batch ofcookies.  When they are cool, place in single layer on shallow rimmed baking sheets. Allow to crisp up in a preheated 175ºF oven for 7 to 14 minutes, they should barely color. Remove to cooling racks, crackers will crisp further as they cool.
Alternately, follow directions above but instead place in oven set to 'warm' for several minutes until they crisp up, then turn off oven and leave ajar until crackers are cool.

Store in airtight containers for a week or so.  These methods also work well in re-crisping crackers that are a few days old, if they need it. (Makes a fine gift from the kitchen, too!)

Enjoy!

The Butcher's Pasta Sauce ~ Slow Cooker

The Butcher's Pasta Sauce (Slow Cooker)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 10 cups

Special Equipment:
Electric Slow Cooker

Ingredients:
Use any of the following raw meats (or any combination)~ half a pound ground beef, a pork chop, an extra sausage, or a chicken breast (chop meat up in food processor.)  This sauce is usually served on a chunky pasta; cavatelli, orecchiette, etc. I used perciatelli (bucatini).

1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground black pepper
1/2 cup dry white wine (may use red)
2  28-ounce cans Italian peeled tomatoes, packed in tomato puree, chopped

Optional (I always add): 

Dried oregano, crumbled

a sprig or two of fresh rosemary

Method:

Cook vegetables in the oil over medium heat in a large skillet,  cook until tender, but not browned. This will take approximately 10 minutes. Add a little water if the onion begins to brown, and lower heat just a bit.

Add the meats and cook, with the back of a spoon, break up any large lumps of meat. Cook until lightly browned, stir in the tomato paste, salt and pepper and herbs if you are using them. Add wine and bring the mixture to a simmer.

Pour the tomatoes into the cooking container of a large slow cooker, scrape the meat and vegetables from the pan into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours, until the sauce is thickened.  Adjust seasonings and serve. After cooling, it keeps covered in the refrigerator for about 4 days. This freezes beautifully.

Enjoy!

Recipe adapted from Michele Scicolone's "The Italian Slow Cooker"

Baked Blueberry French Toast with Blueberry Syrup

Blueberry French Toast

As shared by Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Ingredients:

1 loaf French bread, sliced and cut into 1 inch cubes

2  (8 ounce packages) cream cheese, cut into 1 inch cubes (I use 1 package)

1 cup fresh blueberries, rinsed

12 large eggs

1/3 cup maple syrup

2 cups milk

Method:

Grease or spray with cooking oil a 13" x 9" baking pan.  

Place half the bread cubes evenly in the pan.  Scatter cream cheese over bread and then scatter blueberries over all.  Arrange remaining bread cubes over the top.  In a large bowl, combine eggs, syrup and milk.  Pour over bread mixture.  Cover and chill overnight.

Next day, bake casserole at 350 degrees for 30 minutes, covered with foil.  Remove foil after 30 minutes and cook for 30 more minutes, until puffy.    While casserole bakes, make Blueberry Syrup.* 

Top blueberry casserole with some of the Blueberry Syrup, and pass the rest at the table.

Blueberry Syrup

1 cup sugar (I use about 3/4 cup sugar)

2 tablespoons cornstarch

1 cup water

1 cup blueberries

1 tablespoon butter

In a small saucepan, combine the sugar, cornstarch and water over medium heat.  Cook 5 minutes until thickened, stirring.  Add 1 cup blueberries and simmer, stirring for 10 minutes.  Add butter and blend.

*You can make the blueberry syrup one to two days ahead if you desire, refrigerate until

serving time.(Best served warm.)

Enjoy!

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Chunky Potato and Ham Chowder

Chunky Potato and Ham Chowder
From the kitchen of Once Upon a Plate, by Mari

This is a very forgiving soup in that you can adjust the quantity according to your needs. (Count on one to one and a half medium/large size potatoes per serving.) I always make extra as it reheats very well and seems to improve a day or two after you make it.  Note: It will thicken upon refrigeration, so you'll need to add more chicken stock, water or milk/cream as it reheats.
Ingredients:

2-3 strips bacon (or more, if desired), sliced crosswise into 1/2 to 3/4-inch pieces

chopped yellow (brown) onion

Russet Potatoes (starchy, baking potatoes), peeled & cut into chunks (smaller chunks will cook faster)

chicken stock/broth

bay leaf

milk or cream

diced smoked ham

sea salt

freshly ground black pepper

Any of the following garnishes:

The reserved bacon

Grated cheese

Sliced scallions or fresh chives

Tabasco® hot sauce

a pat of butter

Method:

-In a large pot or stock pot, slowly cook bacon pieces. Don't over cook bacon; for maximum flavor cook until just partially crisp, remove from pot and set aside for garnish. 

-Drain all but 1 tablespoon bacon fat from pot, add scant 1 tablespoon olive oil to pot, heat over medium flame. 

-Add chopped onions to heated oil/fat, stir occasionally until onions are translucent but not brown. 

-Add bay leaf and peeled, potato chunks to pan, add enough chicken stock to cover potatoes by about 1 inch. 

-Cover pot with lid. Increase heat to medium high, bring chicken stock/broth to  brisk boil, give potatoes a stir, reduce heat to medium.

-Place lid askew (partially cover pot) and cook potatoes until tender.  When potatoes are tender -- remove pot from heat, remove bay leaf from pot and discard.

-With a potato masher roughly crush potatoes with stock until as chunky or as smooth as you like; stir in additional chicken stock and cream to achieve desired soup consistency).  Taste and add salt and pepper to taste. (Potatoes can take quite a bit of salt, so depending upon how salty your broth/stock, or ham is, you'll need to adjust accordingly.)

-Return pot to heat, warm, stirring occasionally until hot, ladle into soup bowls or mugs and garnish as desired.  Enjoy! 

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