Cabbage Soup

My husband, who is a Greek Orthodox Christian, and I observe a fast before Easter. So we had this simple but very delicious cabbage soup. I found this fresh and tender cabbage in a local farmers market. Cabbage is excellent for soup. Use it with various kinds of vegetables so that the soup becomes very rich and flavorsome.

Gumbo Soup

It is already the middle of March. But it is still cold in Louisiana. It was 41 degrees F when I woke up this morning!!!
I need hot soup. So I decided to make this gumbo soup, which is one of the traditional Louisiana dishes. I was told that guineas fowl are the best to make gumbo soup. They are not familiar birds in regular super markets and I only found it in the local farmers market. It was quite expensive comparing to chickens. However, the soup became more flavorsome and thick.

After eating this soup, I checked the temperature. It is still 43 degrees F. Yet, thanks to this delicious soup, I feel much warmer.

Mediterranean Fish Soup (Cacciucco/Bouillabaisse)

My husband and I replaced our old electric range / oven with a gas range / oven just a few days ago. Also, we changed from a microwave with hood to a professional hood. One of the reasons why I have not been updated my blog for a long time is that I was too hectic looking for good products and a good plumber to make the installations. Luckily, we found all of them. Then, I become busy admiring these fabulous range / oven and hood. Time flies fast and here I am writing a new update.

I love a gas oven, which cooks food evenly and keeps moisture inside of any meat. The day our new range / oven was installed we decided to bake lemon chicken using a whole chicken. I noticed that it did not produce much grease. Most of the grease stayed inside of the meat. Therefore, the chicken was extremely juicy and delicious.

I also love my new gas range. It is easy to adjust the temperature and simmer well. So, when I saw mussels, clams, and other seafood piling up on a seafood market, I decided to cook this fish soup on my new gas range.

This soup is a typical fish soup / stew in the Mediterranean region where various types of fresh fish and shellfish are available. The key to make this soup successfully is adding as many kinds of fresh seafood as possible. This delicious soup makes you warm throughout your body and mind. After a big Thanksgiving turkey, try this fish soup which can make you feel cheerful.

Ingredients:
1 lb mussels wish shells
4 big clams wish shells
¼ lb cod filet (if the one with the bones and head cannot be found)
½ red snapper with the bone and the head, if possible
1 lb squids
1 lb shrimps with their heads and shells on
1 big onion, chopped
3 carrots, diced
3 stalks of celery, diced
1 cup white wine
1 bay leaf
¼ cup flat-leaf parsley, finely chopped
4 rip tomatoes, chopped
1 pinch of saffron
1 chill pepper
Salt and freshly ground black pepper
½ cup of extra olive oil

Directions:
1. Wash the mussels and clams very well. Soak them into salty water for about 30 minutes.
2. Put the mussels and clams in a large pot and add the white wine. Cover and bring to a boil. 3. After boiling, lower the heat and simmer for 5-10 minutes until the shells are open. Remove them from the pot. If a clam is not open, discard it. Reserve the white wine.
3. Put 4-6 cups of water in a large pot. Add the onion, carrots, celery, tomatoes, chill pepper, bay leaf, and saffron. Add the reserved white wine. Cover and bring to a boil. After boiling, lower the heat and simmer for 20-30 minutes.
4. Add the cod, snapper, squids and shrimps and simmer them for 10 minutes. Add the mussels and clams. Season with salt and black pepper.
5. Add the parsley and extra virgin olive oil and turn off the heat. Serve it with crispy bread to wipe out the delicious soup.

Chickpeas with Beef Soup

The first snow of the season came last weekend in the northeast of the USA. I remember when I lived in New York City this time of the year a heater started working. It seems winter is arriving a bit earlier than usual.

We also are having a very cold October in the south. Unexpectedly, we started using our fireplace last weekend. According to my husband who has been a residence of Louisiana for more than a decade, it is one of the coldest Octobers if not the coldest one.

I long for hot soup when I feel the air become cold. So I decided to make chickpea soup. Chickpeas are very common and popular in Mediterranean cuisine. They are high in protein so it is one of the essential food items for vegetarians.

Most of the time I cook simple vegetarian chickpea soup. However, this time my husband asked to add a few short beef ribs. They give a wonderful broth to this soup. Plus the meat, which cooked slowly, is amazingly tender and delicious to add an extra joy eating this soup in a cold day.

Ingredients:
2 cups of chickpeas
1 onion, finely chopped
3 carrots, diced
3 stalks chopped celery
3 rip tomato, diced
2-3 cloves of garlic
1 bay leaf
½ lb of short beef ribs
¼ cup of finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Dried oregano
¼ cup of extra virgin olive oil

Directions:
1. Place the chickpeas, onion, carrots, celery, tomato, garlic, short beef ribs and bay leaf in a large soup pot.
2. Add water and bring to boil on medium heat.
3. Reduce the heat to low after it boils. Cover and simmer for 60 to 90 minutes until all vegetables, chickpeas and the meat are soft. Season it with salt and pepper (or Cajun seasoning).
4. Turn off the heat. Add the flat-leaf parsley and the olive oil. Cover and leave it for 5 to 10 minutes. Serve hot!

Bean Soup (Fasolada)

Since my husband is a Greek Orthodox Christian, and Orthodox Easter is on this coming Sunday, my husband and I decided not to eat any meat this week. Traditionally, people observe the Great Lent in which they are supposed not to eat any meat or animal products. Also olive oil, seafood and wine are restricted during this period.
Luckily I found fresh baby green Lima beans in a local market, so I decided to make Greek bean soup. This is one of the simplest Greek dishes, yet, an ultimate dish to be proved that you are a good cook.
Lima beans are rich in soluble fiber, which helps to reduce high cholesterol. If you do not eat meat, they are a very good source of protein and iron.
I am not a big fan of bean soup. However, I admit I loved today’s soup. My husband was especially amazed how authentic the flavor was. Probably, it was because the Lima beans were fresh. Or maybe because I am a good cook ;) or we were just too hungry?

Ingredients (4 to 5 servings):
1 lb Lima beans (Either fresh or dried are fine. Dried Lima beans should be soaked overnight.)
1 chopped onion
3 cups diced tomatoes
3 chopped carrots
3 stalks of chopped celery
2 tbsp tomato paste
Salt and freshly ground black pepper
1 bay leaf
1 cloves of garlic
1 cup finely chopped fresh parsley
½ cup extra virgin olive oil

Directions:
1. Place all of the ingredients except the parsley and olive oil in a large pot and add water till the ingredients are covered.
2. Cover the pot and bring to a boil. Then, lower the heat and continue to simmer for 30 to 40 minutes. Add water if necessary.
3. Season with salt and pepper. Add the parsley and the olive oil and turn off the heat. Cover and leave for 10 to 15 minutes. Serve hot!

Lentil Soup

I had never had lentil soup until last March of 2008. Of course, I had seen them in supermarkets but I had never tried. Shame on myself that I had not noticed this delicious and healthy ingredient for a long time! In March 2008 when I first had lentil soup, I was incredibly sick. I was working in NYC and my former boss sitting next to me had coughed for a few weeks. He did not take care of himself or cared about passing his influenza to others. So eventually I got it. It was one day before my weekend getaway to Washington D.C. I had planted with my husband. When I arrived in D.C. I was extremely weak and did not have any appetite at all. My husband took me to an Italian restaurant, Ristorante La Perla of Washington in Georgetown. He insisted me to eat. So I ordered a house salad and lentil soup. That was how I met lentil soup first time. The soup immediately cheered me up and gave me energy. It was extraordinarily delicious and delicate soup I had never tasted! I remember after the lentil soup, I ordered lasagna and finished it up. The chef and owner of Ristorante La Perla of Washington, Mr. Vittorio Testa, told us that lentil soup was the favorite soup of many Roman emperors. I asked the secrets of his delicious lentil soup but did not give me any of them. But he only gave me a tip to use mineral water and fresh vegetables. I followed his advice and innovated this lentil soup recipe after a several tries. I do not use chicken or vegetable broth. Yet it is very tasty and yummy vegetarian soup. Lentils are rich in dietary fiber, iron and folic acid but very low calories. I cook this soup at least twice a month to satisfy my appetite and nutrition.

Ingredients (5-6 servings):
2 cups washed and rinsed lentils
1 chopped onion
3 diced carrot
3 stalks chopped celery
2 cup chopped tomato
4 garlic cloves
1 bay leaf
1 cup fresh basil leaves (or flat leaf parsley)
Salt and freshly ground black pepper (or Cajun seasoning)
1/4 cup olive oil (extra virgin olive oil is always the best choice).
*Optional:
1 Anaheim pepper

Directions:
1. Place the lentils, onion, carrot, celery, tomato, garlic, bay leaf, and Anaheim pepper in a soup pot.
2. Add water and bring to boil on medium heat.
3. Reduce the heat to low after it boils. Cover and simmer for 30 to 35 minutes until all vegetables and lentil are soft. Season salt and pepper (or Cajun seasoning).
4. Turn off the heat. Add the basil leaves and the olive oil. Cover and leave it for 5 to 10 minutes. Serve hot!