I am going to start this bad boy off by saying this: I am in no way a photographer. I do not own a camera, I do not have an understanding of either composition or light, and I use instagram unabashedly. Therefore; while I enjoy cooking and posting recipes online I shy away from those yellowish cast, out of focus pictures.
In fact, true confessions moment here: usually I just Google what I’ve made and take a photo someone else lovingly created. Today however, as I made up this recipe, there is no physical evidence except the lovely warm feeling of fullness in my tummy. You will have to use your imagination.
Once again I found myself wanting to make something and not having: a) the ingredients, b) the time, or c) the recipe. I winged it (wing it?) anyway.
Here’s the Dr. Seuss Fish Chowder
- Filet of Steel head
- Filet of Halibut
- Filet of Ahi Tuna (please don’t sacrifice any Ahi on my account, go get a good salmon instead. I had to use the tuna or it was caputskis.)
- 2 1/2 cups left over barley from yesterday (already cooked)
- 3 cups water
- 3 cups milk
- 1 small head of broccoli, separated into small little bite sized trees.
- 2 Tb butter
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 1 carrot, chopped
- salt and pepper to taste
- 2 tsp fresh chopped ginger
- salt and pepper to taste
- 1 can creamed corn
- dash of this dash of that maybe a bay leaf or two
- Chop the fish into cubes, boil in the 3 cups water for about ten minutes. While that is happening fry the cubed carrot in the butter.
- Add the water from the fish to the carrot and butter, dump in the minced onion, minced garlic, and minced/chopped ginger. Let bubble for about five min.
- Throw everything back into the large pot with the fish sitting in it, add the milk, barley, creamed corn, spices, and anything else I forgot to mention. (Right! The broccoli.) Simmer for about an hour – or until you get back from working at the theatre hoping your house doesn’t burn down in the process, you love your dog after all… he’d better not eat that chowder!
- 1 onion, chopped
- 1 to 2 cloves garlic, chopped
- 2 3/4 Cups frozen peas
- 1 avocado
- 1 Cup water
- 1 tsp lemon juice
- 2 Tbsp pepper
- 1 tsp salt
- 1tsp cayenne pepper
- Put the chopped onion and garlic in the bottom of a sauce pan and cover with water. Place frozen peas in the vegetable steamer and place above the onion and garlic in water. Bring to a boil until peas are cooked.
- Add all to blender with the avocado and 1 cup of water, pulse until liquefied. (May need to do in batches.)
- Pour into saucepan and add salt, pepper, cayenne, and lemon juice. Stir constantly until just boiling. Serve warm.
This is the greatest pea soup I have ever had. For those interested, the whole recipe is 15 weight watchers points.
Serves up to 4.
|Taken from “The Inn at the Crossroads” blog.|
After getting over the initial shock that “A Dance With Dragons” is finished, and about to hit the shelves around July, I started to peruse George R. R.’s website. I remembered he had a funny “notablog” so I stopped off there first, and followed a link he posted to an absolutely kick ass blog here. These ladies are actually making recipes and cooking the dishes they find in A Song of Ice and Fire series! Amazing, wonderful, exciting.
There are several recipes I want to try out, not the lease of which “Winter Cakes”, but I was suddenly reminded of finding a recipe for “Spice Soup” which is featured in Terry Goodkind’s Sword of Truth series. I have looked and looked but it seems Mr. Goodkind has written a new book, also expected in July 2011 so his old site is down. However, I have a copy of the recipe and I have made it often, I love it.
First, lightly brown some hot peppers in oil. (The little dried red peppers, often used in oriental cooking.) Be careful not to cook them too long, or the soup will be really spicy. After they’re browned, take them out. Be sure to get all the seeds, too. I like to break up the peppers and put them in a vertical handled strainer and then lower that into the hot oil. After they brown this makes it easy to take them out. (You could also cook the peppers in a small pan and then pour the oil into a big soup pot through a small strainer, if it’s easier for you.) (All the following ingredients should be cut up into bite size pieces.) Sauté 2 onions, and then mushrooms (about equal to the onions) in the oil.
After the onions and mushrooms are sautéed, add the following:
4 or 5 potatoes
1 small zucchini
1 package frozen corn (or 1 can)
1/2 head of cabbage
2-15 oz cans of tomatoes (or 1 large one)
chicken soup base
dry parsley, crushed
fill the pot with water so that it generously covers everything. After bringing it to a boil, cover and let it simmer until the vegetables are all cooked. It takes some time for the potatoes to cook. Add water as it evaporates. I like to let the soup simmer all day. It not only makes the house smell wonderful, but it gets better the longer it cooks. With chunks of fresh bread, it makes a hearty meal, especially on a cold day sitting by a crackling fire. Enjoy. All best wishes.
Whole recipe is roughly 30 weight watcher’s points depending on how true you stay to the ingredients. Substitute out the canned corn for fresh, and use less tomato and potato to decrease the points value substantionly.