One of America’s Favorites – Chowder

January 22, 2018 at 6:39 AM | Posted in One of America's Favorites | Leave a comment
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A seafood chowder prepared with shrimp and corn

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.

Some people include Manhattan clam chowder as a type of chowder. Others dispute this classification, as it is tomato based rather than milk or cream based.

 

Potato and corn chowder

Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.

In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin. Among French settlers in Canada it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a “chaudière”, and it thus came to be invented. Then the Native Americans adopted it as “chawder”, which was then corrupted as “chowder” by the Yankees.

In the United States, early chowder making is traced to New England. It was a bowl of simmering chowder by the sea side that provided in its basic form “sustenance of body and mind – a marker of hearth and home, community, family and culture”. It is a food which evolved along the coastal shoreline of New England as a “congerie” of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favorite recipe was “chowder master”. “Symbolically, functionally, mnemonically or dynamically” chowder has become a powerful means for New Englanders to define themselves as a community, a rich community with a deep past and value that distinguishes their region from all others. The dish has been made there for a long time and is imbibed into the community culture. Etta M. Madden and Martha L. Finch observe that chowder provides “visceral memories that provided feelings of familiarity, comfort and continuity”.

A recipe formulated and published in 1894 by Charles Ranhofer, a famous chef of Delmonico’s restaurant, was called “Chowder de Lucines” and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper. Others in the same family, totally different from the New England clam chowder, are: “Fulton Market style”, introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper, and Worcester sauce; a “Vegetable Clam Chowder” introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; “Coney Island Clam Chowder”; “New York Clam Chowder”; and “Manhattan Clam Chowder”, a late entry after 1930.

 

Corn chowder with crab

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc’s light shellfish chowder;[citation needed] New England-style clam chowder with crunchy thyme breadcrumbs; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Chowder can be a comfort food, especially during the winter months.

 

Bermuda fish chowder

Bermuda fish chowder
Considered a national dish of Bermuda, the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is seasoned with black rum and a Sherry pepper sauce. The dish is of British origin, and was brought to the New World by the colonists.

Clam chowder
Clam chowder is prepared with clams, diced potato, onion, and celery. It may be prepared as a cream-style or broth-style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato, vegetables and clams; Rhode Island clam chowder, a simple broth-style soup; New Jersey clam chowder; Delaware clam chowder; Hatteras clam chowder; and Minorcan clam chowder. In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles.

New England clam chowder

Clam chowder may be prepared with fresh, steamed clams or canned clams. The “clam liquor” from steamed or canned clams may be retained for use in the soup, and fresh or bottled clam juice may be used. January 21 is the National New England Clam Chowder Day. In the late 1800s clam chowder was introduced in New Zealand as an “American” dish and has become integral to New Zealand cuisine. Despite strong historical ties between New Zealand and Australia clam chowder is virtually unheard of in Australia and absent from Australian restaurant menus.

Corn chowder
Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion. Some are prepared using bacon as an ingredient. Corn chowder may be prepared with fresh, frozen, or canned corn.

Fish chowder
Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.

Southern Illinois chowder
Southern Illinois Chowder, also referred to as “downtown chowder”, is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew than coastal chowders.

Seafood chowder

A cream-style seafood chowder

Seafood chowder is prepared with various types of seafood as a primary ingredient, and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand restaurants.

Spiced haddock chowder
Spiced haddock chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns, mustard, and spices added to milk and cooked in a pot with butter.

 

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Meanwhile back at the SayersBrook Bison Ranch…….TWICE BAKED POTATO WITH BISON BITS

January 13, 2018 at 7:38 AM | Posted in bison, potatoes, SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for TWICE BAKED POTATO WITH BISON BITS. This is just one of many delicious and healthy recipes you can find at the SayersBrook site. Besides all the great recipes you can purchase all of the SayersBrook products. You can choose from items like; Bison, Elk, Wild Boar, Duck, Rabbit, and more! So check the site out today! Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

TWICE BAKED POTATO WITH BISON BITS

TWICE BAKED POTATO WITH BISON BITS AND EVERYTHING BUT THE KITCHEN SINK!
These decadent potatoes go well with bison, elk, wild boar and sausages. Or they make a great meal all by themselves!

Ingredients:

6 baked potatoes
1 tsp. horseradish
1 c. sour cream
1 tsp. parsley
1 T. salt
1/2 c. Bison bits
1/4 c. chopped onion bits
1 c. shredded cheese
1 tsp. pepper paprika
Preparation:

1 – Bake potatoes at 350° for 45 minutes.
2 – Cut in half, scoop out potato leaving skin intact.
3 – Blend well: insides of potatoes, sour cream, salt, pepper, horseradish, parsley, and bison bits.
4 – Fill skins with the mixture,
5 – sprinkle cheese and paprika over top and reheat at 350° for 25 minutes.
http://cooking-buffalo.com/twice-baked-potato-with-bison-bits/

 

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Soup Special of the Day………..BASIL CHICKEN SOUP

January 7, 2018 at 6:52 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Soup Special of the Day is BASIL CHICKEN SOUP. A Soup that’s Delicious, Diabetic Friendly, and Good for the Soul! The recipe is on the Diabetic Gourmet Magazine website. If you’re looking for some new and delicious Diabetic Friendly recipes be sure to check out the Diabetic Gourmet Magazine website. They have a huge selection of recipes along with Diabetic News and Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BASIL CHICKEN SOUP

Ingredients

1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese

Directions

1 – In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
2 – Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 4 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 237
Fat: 5.1 grams
Sodium: 168 milligrams
Protein: 19 grams
Carbohydrates: 19 grams

DIABETIC EXCHANGES
1 Starch, 2-1/2 Low-Fat Meat

https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup

Kitchen Hint of the Day!

January 6, 2018 at 6:17 AM | Posted in Kitchen Hints | Leave a comment
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When making fresh French Fries……

For the best French fries, let cut potatoes stand in cold water an hour before frying. Dry well before cooking. The trick is to fry them twice. The first time, just fry them for a few minutes and drain off the grease. The second time, fry them until golden brown.

“Meatless Monday” Recipe of the Week – Winter Vegetable Hash

January 1, 2018 at 7:21 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Winter Vegetable Hash. The perfect Winter Dish, Winter Vegetable Hash. With these Vegetables and Spices you’ll never miss the meat! You can add your own favorite Vegetables and Spices if you like. Enjoy and Eat Healthy in 2018!

Winter Vegetable Hash

Ingredients
3 tablespoons extra light olive oil
2 tablespoons light butter
1 pound Yukon Gold potatoes, diced
1 carrot, chopped
1 parsnip, chopped
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
2 teaspoons ground roasted cumin
1 teaspoon ground nutmeg
1 pinch sea salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Directions
1 – Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, carrots, parsnips, mushrooms, pepper, squash, and shallot. Season with garlic powder, cumin, nutmeg, sea salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2 – Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Diabetic Sweet Potato Recipes

December 30, 2017 at 6:53 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Sweet Potato Recipes. It’s Sweet Tater Heaven with these Diabetic Sweet Potato Recipes. You’ll find recipes like; Sweet Potato Pie, Turkey and Sweet Potato Chowder, and Southwestern Sweet Potato Stew. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Sweet Potato Recipes
Sweet potatoes are a healthy and tasty vegetable to add to your diet. These colorful spuds are loaded with vitamin A and potassium. Plus, they’re inexpensive, leaving your budget intact this holiday season.

Sweet Potato Pie
Put down the pumpkin — make sweet potato pie instead. This lovely pie features cinnamon, nutmeg, and vanilla flavors, plus a dollop of whipped dessert topping……

Turkey and Sweet Potato Chowder
Canned soups can’t compare to this creamy chowder. Filled with corn and chunky sweet potatoes, one serving gives you 4 grams of fiber…..

Southwestern Sweet Potato Stew
This stew has almost half a day’s worth of vitamin C in one serving. Not to mention this spicy, fiber-packed dish will warm you up and keep you feeling full longer……….

 

* Click the link below to get all the Diabetic Sweet Potato Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-sweet-potato-recipes

Soup Special of the Day…….HEARTY MUSHROOM SOUP

December 24, 2017 at 6:16 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – HEARTY MUSHROOM SOUP. Made with Mushrooms, Bacon, Potatoes, Heavy Cream, and more! It’s Hearty and Diabetic Friendly! You can find this recipe at one of my favorite recipe sites, the Diabetic Gourmet Magazine. If your looking for a great selection of Diabetic Friendly Recipes you have to check their site out! Plus you’ll find tips and info on Managing Diabetes and Diabetes News. So check it out today. Enjoy and Eat Healthy! https://diabeticgourmet.com/

HEARTY MUSHROOM SOUP

Ingredients

1/2 cup chopped onion
3 strips bacon, diced
1 pound mushrooms, thinly sliced
1/3 cup all-purpose flour
5-3/4 cups (46 ounces) chicken broth
1 cup hot water
1 small packet lower-sodium chicken bouillon granules
1-1/4 pounds all-purpose potatoes, peeled and cubed
2 tablespoons dry sherry
1/2 cup heavy cream
1 tablespoon chopped fresh parsley

Directions

Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream. Genly reheat, stirring occasionally.
Ladle into soup bowls. Garnish with parsley.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 6 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 222
Fat: 12 grams
Protein: 6 grams
Carbohydrates: 22 grams
https://diabeticgourmet.com/diabetic-recipes/hearty-mushroom-soup

Seasoned Gulf Coast Grouper w/ Cheddar Potato Bake

December 19, 2017 at 6:05 PM | Posted in fish, Stouffer's | 2 Comments
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Cheddar Potato Bake

 

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After Breakfast I headed out to Meijer. I wanted to pick up a small Prime Rib and I needed some new shoes. Having one leg, left leg amputated, I have a collection of new left shoes. Anyway my Tennis Shoe is worn out so i bought a pair of new ones and also a pair of Boots. I love one stop shopping! For Dinner tonight it’s a Seasoned Gulf Coast Grouper w/ Cheddar Potato Bake.

 

 

I love Fish and Seafood, especially this Florida Gulf Coast Grouper my friends keep bringing me back up from Florida! It’s good to have friends that also own a house off the South Florida Gulf side. I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper!

 

 


Then to go with my Grouper, I prepared a Stouffer’s Cheddar Potato Bake. Another easy to prepare and delicious dish. To prepare this one I’m using the microwave. It comes in a microwavable tray. I just slit the film cover on the tray and microwaved it for 6 minutes, Done! I love this side by Stouffer’s! Delicious Potato Dish, really like the bread crumb topping. For dessert later a Weight Watcher’s Cookie and Cream Ice Cream Bar.

 

 

 

Stouffer’s Cheddar Potato Bake
* A side dish with diced potatoes in a cheddar cheese sauce with baconstouffers-cheddar-potato-bake
* Serves 2
* Russet potatoes

We use simple, quality ingredients that are delicious on their own. Then we combine them into the perfect recipe to make an irresistible dish.NESTLE Good Food, Good Life Made with Russet potatoes Cheddar cheese sauce Topped with bread crumbs
Ingredients:
Ingredients: Potatoes, Skim Milk, Water, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Annatto Color), Soybean Oil, Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Bacon (Cured with Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), 2% or Less of Modified Cornstarch, Canola Oil, Bleached Wheat Flour, Onions, Sea Salt, Mono- & Diglycerides, Spice, Seasoning (Celery Salt, Spices and Coloring).

NUTRITIONAL INFO
Nutrition Facts
Serving Size 2
Servings Per Container: 2
Amount Per Serving
Calories 270 Calories from Fat 150
% Daily Value *
Total Fat 17 26.00 %
Saturated Fat 5 25.00 %
Cholesterol 20mg 7.00 %
Sodium 500mg 21.00 %
Total Carbohydrate 21g 7.00 %
Dietary Fiber 2g
Sugars 2g
Protein 9g

“Meatless Monday” Recipe of the Week – Spanish Vegetable Medley

December 18, 2017 at 6:30 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spanish Vegetable Medley. Made with Potatoes, Carrots, Green Peas, Artichokes, and more! A stew that pleases and you’ll never miss the meat! You can find this recipe at one of my favorite recipe sites, CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Spanish Vegetable Medley

This light stew (menestra de verduras) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the wonderful aroma. Serve with a crusty bread and the colorful salad.

Recipe Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
12 stalks slender asparagus, bottoms trimmed, and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they’re in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2 – Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until tender-crisp, about 10 minutes.
3 – Stir in the artichoke hearts, peas, and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently as needed; taste and correct the seasonings and add just a bit more water if needed.

Makes 6 servings.

http://www.cooksrecipes.com/mless/spanish_vegetable_medley_recipe.html

Kitchen Hint of the Day!

December 15, 2017 at 6:12 AM | Posted in Kitchen Hints | Leave a comment
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Storing the Potatoes………

From the Potato Goodness website (https://www.potatogoodness.com/)……..

Store potatoes in a cool, well-ventilated place and keep the potatoes out of the light. Perforated plastic bags and paper bags offer the best environment for extending shelf-life.

https://www.potatogoodness.com/potato-tips-tricks/

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