Tag Archives: soup

Simple Spicy Seafood Soup


How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed  seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.


  • 2 cups seafood mix (squid, muscles, shrimp, scallops)
  • 3/4 can coconut milk
  • 2 tbsp lemon juice
  • 1 cup water
  • 1 cup mushrooms
  • 2 bay leaves
  • Red pepper flakes
  • 1-2 tsp Tabasco
  • Cardamom, coriander, thyme, basil, sea salt, cumin
  • 2 cups baby kale leaves

Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.

A minute or two before the end, before you take it off the heat, and the kale leaves and stir.

Crock Pot Chicken Soup


There is something so comforting about a good bowl of chicken soup! In the past, I’ve always made it in a big pot on the stove, but when I wanted to make a batch of it (due to the boyfriend potentially coming down with something), I decided to try it in the crock pot. Let me just say, stop the presses, crock pot chicken soup is SO EASY! You don’t even have to cut the chicken into chunks, because after cooking for 6-10 hours it pulls apart with a fork! I ate chicken soup every day this week, and it was so good. Oh and he didn’t get sick….I totally think the mega awesome, soul warming, homemade goodness, of the chicken soup helped.

Chicken soup doesn’t have to be crazy, in fact, I think simple is better. That’s why this chicken soup had all the essentials and nothing more.

  • (2) Carrots
  • (2) Parsnips
  • (2) Turnips
  • (3-4 stalks) Celery
  • (1)Onion
  • (4 Cloves) Garlic
  • (2 Cups) Duck Broth
  • (2 lbs) Chicken Breast

I know, I know, duck broth? I happened  to have some in the fridge, and it added a nice richness, but chicken broth is fine too. If you have it, use home-made, it’s hard finding chicken broth without sugar and crap in it. Anyway, I chopped everything up nice and big.


I threw about half the vegetables, put the chicken breast in, and then added the rest . It came awfully close to the top, but I just made it. I put 2 cups of duck broth in and then just filled the rest of the pot with water. But that’s it! Throw in a couple of Bay Leaves, and some allspice berries, and let the crock pot take over.


Cook on Low for 8-10 Hours. After it is done, and before serving, use a fork to break up the chicken. This is a hearty, meat and veggie filled chicken soup, and is just totally comfort food on a chilly day!

Creamy Mushroom Shallot Soup

20130608-001347.jpgshown here served with Bison Meatballs and spinach
Let me start off saying I LOVE Trader Joe’s Light Coconut Milk. It’s cheap ($1 a can) and versatile. I’ve used it for smoothies, curries, soups, and beyond – as well as adding it in small amounts here and there.

This recipe started initially as a mushroom gravy – simmering mushrooms in a little coconut milk until it took on a mushroomy color and the flavors melded together a bit. Then one night, the boyfriend decided he wanted a “creamy soup”, so it popped into my head to take the gravy one step more and make a cream soup. We were both really happy with the results…and the simplicity!

Creamy Mushroom Soup

2 shallots
3 cloves garlic
1 tablespoon coconut aminos
1 tablespoon coconut oil
1/8 cup vegetable broth
1 package sliced shiitake mushrooms
1 package baby Bella mushrooms (sliced)
3 cans trader joes coconut milk
Salt, pepper, sage, thyme

Combine everything but the coconut milk in a pot and let cook over medium heat until mushrooms begin to soften

Add coconut milk turn heat up to medium-high and when it starts to bubble turn back to medium. let simmer until it starts turning brownish (mushroomy color) – keeping an eye on it and stirring as needed.

I would cover it sometimes, but my pot was too small and I was worried about it boiling over.

Squash Bowls!

Shown here with ground bison, shallot, spinach, and mushroom saute....mmmm

Shown here with ground bison, shallot, spinach, and mushroom saute….mmmm

Every winter, I swear, I drive the boyfriend squash crazy. It’s hard to resist good ingredients, and I don’t get tired of using something over and over again for a while if I like it….he gets sick of “squash fest”. Acorn squash are wonderful not only as a nutritious carbohydrate, but they make great edible serving vessels too!  In the past I’ve filled them with gooey cheesy quiche, but I’ll have to modify that for next time. You can have fun with it. Feel free to fill them with:

  • Soups
  • Stews
  • Stir Fry
  • Chili
  • Quiche

But of course you don’t have to limit yourself to only those things! If you make a quiche, cut the raw squash in half. cut a sliver of skin off on the bottom so it doesn’t roll around. brush with olive oil and ginger and then fill with the quiche ingredients and cook the quiche in the squash. Otherwise you can roast the squash separately and just use it like a bowl.

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