Made a pot of Cajun seasoned scallop chowder today, 3rd of the season! 8 use some non-traditional chowder vegetables, mostly because I tell myself broccoli is good for me.

https://www.simplyhappyfoodie.com/instant-pot-taco-soup/ love this recipe, I dont add the tortillas to the soup, i rip them up and use them as a spoon to eat it 😋

I am not sick but just have that need for a bunch of veg. This soup has potato, onion, leek, carrot, garlic, celeriac, tomato, parsley, and beans. Along with some broth, olive oil, salt, and pepper.

Caramelized in red sherry, garlic cloves, bacon grease and steak drippings...

Rosemary parmesan French bread with gruyere melting.

I didn’t follow a recipe or really measure anything so the amounts are approximate.

Ingredients

2 carrots chopped

1 small or 1/2 medium onion chopped

2 celery stalks chopped

3 cloves of garlic finely chopped

~ 1 1/2 cups of chopped broccoli

~ 1 Tbsp of olive oil

~ 1/4 tsp black pepper

~ salt to taste

~ 1/2 tsp dried thyme

~ 1/4 tsp dried rosemary

~ 1/4 tsp dried ground sage

~ 1 tsp garlic powder

1 bay leaf

~ 2 shredded rotisserie chicken breasts (use dark meat if you want, this is just what I had leftover)

10 cups chicken broth

Juice of 1 fresh lemon

~ a couple tablespoons-ish of fresh chopped parsley

Pasta cooked separately so it doesn’t turn mushy sitting in the soup. I used about a half pound of linguini broken up into small pieces.

Heat olive oil in a soup pot on medium heat

Add chopped onion, celery, and carrot. Cook until softened.

Add garlic, broccoli, pepper, thyme, sage, rosemary, and garlic powder and cook for a minute or two.

Add shredded chicken and broth, and bay leaf. Bring to a boil.

Once boiling, turn heat down and simmer for 20 minutes or until veggies are tender. You can cook your pasta while the soup simmers.

When soup is done, add lemon juice and parsley and salt to taste.

Super soup on a fall afternoon

Made with only the finest Trader Joe’s ingredients.

3 medium zucchini, chopped
2 cups low-sodium vegetable broth
1-2 tablespoons garlic-infused olive oil
1 golden potato peeled and diced
1 can of white beans
1 generous handful fresh basil leaves
1-2 teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste

I roasted the veggies to get a more earthy taste and I’m so glad I did! Ran this all in my blender until it reached the consistency I liked.

I made pasta e fagioli for the first time. Didn't measure a single thing, just ended up wingin it, and it turned out to be a 10/10. So hearty. So delicious. I may have eaten 3 bowls before putting the leftovers away. 😅

Have you tried them? Thought about making a seafood chowder. I have a small bag of shreds to use.

One thing about me: I LOVE a good seafood dish! Now that the cold weather is starting to roll in for a lot of us, I implore you to consider making this incredible soup/stew the next time you find yourself craving seafood chowder! This dish hits a lot of similar notes but it brings such a vibrant, fresh flavor profile while still giving you that satisfying and filling experience due to the coconut milk and the side of rice (if you choose to include that aspect).

🚨 Important note: This is not a difficult recipe at all, but there are quite a few qualifying details of note. I’d highly recommend utilizing the photos in my post for reference and that you read through the recipe and instructions before making this yourself, just to get the whole picture of what’s going on.

Let’s make it!

• Ingredients
-1.5 lbs 1” thick firm white fish fillets like sea bass, haddock or cod (I used Alaskan cod; pat dry with a paper towel and slice into 2-3” chunks)

-1.5 lbs shrimp (patted dry, peeled and deveined)

-2 tbsp dendê oil aka unrefined red palm oil (divided)

-2x medium yellow onions (495g; peeled and sliced into thin rings)

-1x medium-large (208g) red bell pepper (slice into thin rings and remove the stem & seeds)

-1x medium-large (212g) yellow bell pepper (slice into thin rings and remove the stem & seeds)

-1.2 lbs (562g) ripe tomatoes (I used heirloom tomatoes because they were looking gorgeous at my local grocery store but you can use whatever variety looks good when you shop; slice into thin rounds and remove the stem)

-1x medium (50g) jalapeño (remove the seeds and major veins and mince)

-4-5 scallions (62g; chop off the sprouted end and finely chop the onions)

-1x generously packed cup of cilantro (23g; finely chopped)

-1x 13.5 fl. oz can of full fat unsweetened coconut milk

-1/2 cup (4 fl. Oz) seafood stock (if needed to adjust consistency)

-1/2 tsp fresh lime zest

• Seafood marinade: We need 2x ramekins to mix the marinades since we’ll be marinading the shrimp and fish separately!

-6 heaped tsp (50g) minced garlic (3 heaped tsp or 25g per ramekin)

-1/4 cup fresh squeezed lime juice (2 tbsp per ramekin; the juice of 1 large lime was enough but I’d recommend you get 2-3 limes so you can adjust the acidity at the end/serve your stew with a lime wedge)

-3/4 tsp salt (divided into 3rds; put 1/4 tsp into each ramekin and save the remaining 1/4 tsp for later)

-3/4 tsp black pepper (3/8 tsp per ramekin)

-1/8 tsp white pepper (1/16 tsp per ramekin)

• Instructions
1. Mise en place. Wash and chop your veggies & cilantro, juice & zest your lime(s), measure out and mix your marinades in their ramekins, open your coconut milk can, peel and devein your shrimp (if it’s not already done), and chop your fish.
2. Marinate your seafood. Add your fish and shrimp to separate bowls, coat thoroughly in their respective batches of marinade, then cover with cling wrap and put in the fridge for 20 minutes (fish) and 30 minutes (shrimp).
3. After your seafood has been marinating for 10 minutes, turn your stove to medium-low head and add 1 tbsp of dendê oil to your soup pot. Layer half of your onions, bell peppers, and tomatoes in your pot in overlapping layers. Sprinkle 1/3 of your chopped cilantro and scallions over the vegetables. Cover the pot and cook for 6-8 minutes until the vegetables start releasing their juices. 🚨 Important notes: Do not stir anything in the pot until the very end of the cooking process. Instead, gently shake the pot if you need to shift the contents. And speaking of the pot, you’ll notice in the photos that I switched pots halfway through the cooking process xD. Initially I used my Gotham steel 5 quart soup pot but it was too small AND too narrow. I switched to my 12 quart, much wider soup pot which worked way better even though the total volume of soup was nowhere near 12 quarts. The takeaway from my mistake is that diameter matters more than height, for this recipe…I sure hope this made sense 🤣.
4. Add your marinated fish chunks to the pot in a single layer. Do not dump the entire contents of the marinade bowl into the pot! There should be a small pool of leftover juices at the bottom of the bowl. Discard that. Adding all that extra lime juice automatically gives you less control of the acidity of the final dish. Sprinkle your minced jalapeño over the fish.
5. Add the remaining onions, bell peppers, and tomatoes in overlapping layers. Sprinkle with another 3rd of the chopped cilantro and scallions as well as the remaining 1/4 tsp of salt. Cover and let the soup continue to cook on medium-low heat for 3-5 minutes. Do not stir! Instead, gently shake the pot if you need to help the contents settle. The liquid should be gently bubbling around the edges.
6. Time to add the coconut milk! Stir the can of coconut milk very well, then pour it over the fish and vegetables. Evaluate the amount of liquid in the pot. It’s not abnormal, at this stage, for a notable amount of solids to be above the liquid threshold (they’ll continue to settle over the course of the cooking process) but if you feel the ratio of solids to liquid is too out of balance, feel free to add up to 1/2 a cup of seafood stock. Shake the pot to help the contents mix and settle.
7. Drizzle the 2nd tbsp of dendê oil over the vegetables. Bring the contents of the pot to a gentle simmer (small, occasional patches of bubbles with an otherwise unbothered surface) and allow the fish to cook for another 8-12 minutes, depending on the thickness of the fish. Gently shake the pot occasionally and check the internal temperature of the fish at the thickest part. Once it reaches 145 degrees F (~63 degrees C), move onto the next step.
8. Time to add the marinated shrimp! Gently tuck the shrimp pieces into the broth/sauce so they are mostly surrounded by hot liquid (remember: discard the pool of leftover marinade at the bottom of the shrimp bowl), give the pot a gently shake, and continue cooking for 3-5 minutes until the fish is cooked through and the shrimp is opaque (the shrimp’s internal temperature should read 145 degrees F or ~63 degrees C at the thickest part.
9. Turn the heat off, entirely. Gently stir in 1/2 tsp of lime zest, the remaining chopped cilantro and scallions, then start taste testing. Add more salt to taste, then evaluate the acidity. Add more fresh lime juice, if needed. Try not to stir too much or too aggressively! Traditionally, Moqueca Baiana has large chunks of fish rather than shredded seafood…though if you’re a little unsuccessful in preserving the size of the fish chunks (like I was, to a degree lol) it’ll be okay. The flavors will still be bomb, so don’t sweat it 👌🏼.
10. Serve promptly with a fresh lime wedge (or at least portion out the soup in separate container(s) so the shrimp doesn’t get rubbery sitting in the hot pot for too long).

Voilá! This soup/stew is typically served over rice (there are other traditional carb options, but the rice is what I went with). I’m cutting weight right now so I made my rice mixture with 250g of steamed jasmine rice and 450g of steamed, riced cauliflower that I drained to remove excess water. I seasoned it with a little salt, black pepper, and a squeeze of fresh lime juice. The taste of the cauliflower disappears entirely into the flavorful broth! This is a great dish for utilizing this [sometimes polarizing] volume hack!

Total recipe yield (just the soup/stew): 3,100g | Serving size (suggestion): 475g | Basic nutritional info: 375 calories per serving w/ 42P 16C 16F & 5g of Fiber.

If anybody’s curious, I’ll also add the stats for my jasmine rice-cauliflower rice blend:

Total recipe yield: 700g | Serving size (suggestion): 140g | Basic nutritional info: 114 calories per serving w/ 4P 24C 1F & 3g of Fiber

Easy Morning Chicken Soup
So so SIMPLE...
Chicken Soup Made in A Saucier (love this shape for Soups)
Recipe
4 chicken legs or thighs or a split breast on bone with skin (brown in pan to get some color with garlic
2 stalks Celery, 3 Small Carrots,
1 small onion (more if you like)
Add to pot
Spice : salt, pepper anything fresh if you have this has Greek oregano, some dry spice with chili just a bit
Add boiling water from a kettle for this one a Itr
Bring to a simmer for 60-90 minutes
Debone and serve ( noodles or orzo or pastina at the end if you like)
Enjoy
I

There are so many lasagne soup recipes online but I need a tried and true banger of a recipe, please! Hosting friends and it sounds so cozy to welcome them with a warm
Bowl of soup.

I ordered menudo from one of my favorite local spots and it’s so satisfying. It’s one of my favorite soups. Eventually I’ll learn how to make it!

My cabbage and bacon soup. Added 1/3 of polish pickle juice for giggles. Gonna add that every time now. Never made it and didn’t follow a recipe (I’ve seen one in the past and did not refresh knowledge until after). Did not use tomatoes. They haven’t agreed with me lately. How did I do. Used bacon, celery, onion and carrots, chicken broth, Worcestershire sauce, cumin turmeric, pickle juice and black course pepper. Didn’t really prep for dinner and looked at the fridge and threw this together in 20 minutes on the tugboat

Onion, celery, carrot, turnip (swede/rutabaga), butternut squash. Pearly barley and a small amount of red lentils for body. Veg stock, and heavy on the pepper.

Home-made wheaten soda bread on the side.

I waited 8 years to perfect my soup making technique before attempting, I wanted to get it perfect. It was so easy, I’m kicking myself for not doing it before!

Used two of the three jars of Trader Joe’s Autumn Harvest soup, along with everything else you see picked, and padded it out with a mix of bouillons boiled with a bay leaf. A friend brought me homemade bread, so I’m living my best autumnal life right now.