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German Rivel Soup

4/24/2018

Do you have any foods that you grew up eating, that if you close your eyes, you can see them in your mind and almost taste them? There are many different foods that come to my mind, and one of them is German Rivel Soup! I remember my Grandma Alice making it, and my Mom, too… and everyone at the dinner table would gobble it up! It’s a simple and frugal soup, dating back generations, where meals needed to be hearty and used ingredients that were most readily available. Even with such simple ingredients, rivel soup is absolute deliciousness! This is sort of a German version of chicken noodle soup… but the rivels are little dumplings instead of actual “noodles.”

It was pretty common with "old recipes" that people didn't write things down, making food from memory and rarely measuring... just "dumping" ingredients together. These “recipes” were then shared with younger generations by "making" the foods with kids/grandkids. I researched dozens of recipes and also tapped into my Mom for advice on how to re-create this soup as I recalled eating it as a kid. The most important part of my rivel soup was getting the rivel dumpling part correct… and what I’m sharing with you is SPOT ON from what I remember.

For rivel soup, there are two main components: the chicken broth… and those yummy little dumplings! Depending on how "involved" you want to be, you have a couple of options for the broth. I highly recommend taking the time to make your own chicken stock from scratch, which takes a little bit of time, but most of that time is hands-off… and the homemade umami and goodness is so totally worth it! You’ll need chicken carcasses/bones, a few veggies, a few spices/seasonings, and water (pretty simple, huh?). The second option is using purchased/pre-made chicken stock. Homemade chicken stock in the pressure cooker is my preference, because you can crank out a batch of this stuff in a fraction of the time it takes to make it on the stovetop in a soup pot. As for the second component, the rivels, the ingredients are also super simple: flour, egg, salt, and a little bit of milk… easy enough, but you’ll need to get the right dough consistency so the dumplings will cook up as slightly airy but with a tiny bit of a chewy texture inside. Then to make the soup, combine the chicken stock, some cut-up veggies, a little additional seasoning, some pre-cooked chicken, and the rivel dumplings… Boom! There it is!

Even though this probably sounds weird, when you’ve ladled the finished soup into your bowl, the “pièce de résistance” that sets this soup into stellar status is sprinkling it with… CINNAMON! Yes, cinnamon! Trust me on this one… the aroma of the cinnamon and the added layer of flavor will K-N-O-C-K your socks off!

Enough talking… Let’s get to cooking so you can taste this scrumptiousness for yourself! I’ll start off with directions for making homemade chicken stock (both pressure cooker and stovetop versions), then the recipe for concocting the rivels, and finally I’ll explain how to put it all together to make the soup. Even though this looks lengthy, it isn’t difficult. Your tastebuds and your tummy will love it!

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Perfect Oyster Stew

12/22/2017

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Homemade oyster stew has been a Christmas Eve dinner tradition in my family for generations, but this yummy stew would be great served anytime. My Perfect Oyster Stew is my own spin on a recipe that is near and dear to my heart! I actually only make this once a year...only on Christmas Eve...because I want to make it extra special and something my family looks forward to every holiday season.

I absolutely love soups and stews, especially in the winter and fall! Oyster stew is more “soup-like” than it is stew-like, so I don't know why it’s not called “oyster soup” instead. Hahaha! Stews have less liquid than soups, are typically much thicker, and require longer cooking times over low heat. It's a culinary mystery to me!

I love how easily homemade oyster stew comes together and how absolutely delish it is! I’m a seafood lover, and oysters are high on my list of drool-worthiness. I’ll admit…when I’m prepping to make this stew, I like to grab a raw oyster or two so I can have a taste of the briny, oyster goodness in shooter form (on a Ritz cracker with a splash of hot sauce…remembering my Dad, who was one of the biggest oyster lovers on the planet)!

I add ground white pepper, red pepper flakes, and hot sauce to my oyster stew because I like the little extra “kick” of heat and extra layer of flavor they add. You can use less than the amounts I’ve listed, or you could omit these spices if you don’t want the bit of spicy zip. I hope you'll love this recipe and it will become one of your family favorites!

Perfect Oyster Stew

1/4 cup butter
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper (optional)
1/2 teaspoon ground black pepper
1 quart fresh oysters, rinsed & drained (reserve 1/2 cup oyster liquid)
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon smoked paprika
1/2 teaspoon dried parsley
1/2 teaspoon Old Bay seasoning
A pinch celery seed
5 cups milk
Several dashes hot sauce (optional)

To prepare the fresh oysters, drain the oyster liquid through a strainer into a bowl and reserve. Then, with the oysters in a strainer in the sink, rinse the oysters carefully with cold water to remove any remaining grit and sand particles. If the oysters are large, cut them into smaller pieces. Set the oysters to the side.

Melt butter in a soup pot or Dutch oven over low heat. Add onions and mushrooms, and sauté until tender (about 3 to 5 minutes). Stir in Worcestershire sauce, flour, salt, and black and white ground pepper; cook until bubbly, stirring frequently.

Add the oysters and reserved oyster liquid, then add all of the remaining spices (garlic powder through celery seed), stirring to combine. Add milk and hot sauce (optional), and continue to simmer and stir occasionally (do not allow to boil). Once the liquid is heated through and the oyster edges begin to curl, remove from heat and serve immediately.

Serve with soup crackers, chopped parsley, red pepper flakes, and/or hot sauce.

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Oh-So-Yummy Pho

5/12/2017

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I have an A-M-A-Z-I-N-G soup recipe to share with you…my simplified version of pho (pronounced “fuh”), which is a Vietnamese noodle soup. My version has elements similar to traditional pho, and it has a superb depth of flavor (in my opinion, better than I’ve tasted in some restaurants). Even though the ingredients list might look a bit intense, a lot of the items are spices...so don't let the long-ish list deter you from trying this!

Traditional pho is made from beef bones that are slowly simmered for hours. The cooking time can be decreased exponentially by using ready-made beef broth instead, which is what I use in my recipe. Chicken or vegetable broth could be substituted for the beef broth, but the flavor profile will be a bit different.

If you like spicy heat, this definitely has some zing! However, if you don’t want the spicy zip, omit the red pepper flakes, jalapeño, and chili oil. I used one red and one green jalapeño, which made the color "pop" more (we do "eat with our eyes first!"). Whether you decide to go spicy or not, I hope you’ll love this delicious soup like my family does!

Oh-So-Yummy Pho (Vietnamese Noodle Soup)

For soup broth:
2 tbsp canola oil
1 medium onion, halved and thinly sliced
3 to 4 cloves garlic, minced
2 tsp ginger paste
1-1/2 tsp Chinese Five Spice
1 tsp ground black pepper
1 pinch red pepper flakes (optional)
1 tsp hoisin sauce
2 tbsp fish sauce
1 tbsp rice vinegar
2 tsp sesame oil (plus additional to toss with cooked rice noodles)
A few dashes of chili oil (optional)
1 tbsp low-sodium soy sauce
8 cups beef broth
6 ounces fresh mushrooms, sliced
12 to 16 ounces pre-cooked meat (chicken, beef, and/or pork; meat sliced thinly or shredded)
8 ounces rice noodles (prepared according to package directions)

Vegetables:
1 or 2 jalapeños, thinly sliced (remove seeds/membrane for less heat) (optional)
4 green onions, thinly sliced
1-1/2 tbsp dried cilantro (or 1/4 cup chopped fresh)
1-1/2 cups baby boy choy, thinly sliced
1/2 to 3/4 cup fresh Thai basil (or regular basil), cut into ribbons
Juice from 1 lime (or 1 tbsp lime juice concentrate)

Prepare rice noodles according to package directions. Then drain the noodles, set aside, and toss with a few drops of sesame oil to keep noodles from sticking together.

Heat canola oil in a large soup pot or dutch oven over medium heat. Add onion and cook until softened and beginning to brown; add minced garlic and stir.

Add ingredients from ginger paste through soy sauce; stir to combine. Add beef broth and mushrooms. Reduce heat and simmer for 10-15 minutes. Then add meat of your choice, the vegetables, Thai basil, and lime juice. Simmer for 10 minutes longer, then add prepared rice noodles and simmer for a few more minutes (until noodles are heated through).

Optional accompaniments when serving include chopped fresh mint and/or cilantro, garlic chili sauce, Sriracha, lime wedges, and soy sauce.

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Hearty Beef Stew

3/14/2017

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A good beef stew is hearty and colorful, with tender meat and a comforting, tasty gravy…and this Hearty Beef Stew recipe delivers! Using red wine and red wine vinegar add extra depth to the flavor, but you could substitute with using an equal amount of beef broth if you don’t want to use wine or vinegar…but the flavor will be different.

An important part of cooking the stewing beef (so it's perfectly melt-in-your-mouth tender) is the browning process, where the meat is just allowed to turn from pink to brown and it isn’t cooked completely through. The cooking process is completed when the meat is added back into the pot with the broth and is slowly braised for a long period of time. Sure, this takes some time, but it’s worth it!

There are several different ways to thicken the gravy in a stew. Some recipes call for the stewing beef to be coated in flour before it is browned, and that flour serves as somewhat of a thickening agent. Also, using cornstarch with cold water and slowly stirring the sludgy mixture into the nearly ready-to-eat stew will also thicken the gravy. With stew, however, my preferred method to thicken the gravy is by adding plain old instant mashed potato flakes! Since there are already potatoes in the stew, a little extra potato flavor works great…and you don’t have to worry about the sometimes chalky taste that the cornstarch can introduce. When using instant mashed potato flakes, I just add it in, bit by bit, stirring it in and then continuing to add little by little until the gravy is the consistency that I want.

This stew is great served with fresh baked biscuits! Enjoy!

Hearty Beef Stew

1 to 1 1/2 pounds beef stewing meat, trimmed and cut into 1-inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 teaspoon Worcestershire sauce
2 bay leaves
Pinch dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper, to taste
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
Instant mashed potato flakes

Heat 3 teaspoons of oil in a large pot or Dutch oven. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides; add more oil as needed between batches.

Remove the remaining beef from the pot and then add the vinegar, wine, onions, and garlic to the pot. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, Worcestershire sauce, and bay leaves. Add herbs (thyme through basil) and salt & pepper.

Bring to a boil, then reduce to a slow simmer. Cover and cook until beef is tender (about 2 hours), stirring occasionally.

Add carrots and simmer, covered, for 10 minutes. Then add the cubed potatoes and simmer, covered, for about 45 minutes (or until vegetables are tender), continuing to stir occasionally. To thicken the stew, add instant mashed potato flakes a bit at a time, until desired thickness/consistency is obtained. Remove bay leaves, and season with additional salt and pepper to taste.

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Easy-Peasy Tomato Soup

12/10/2016

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Oh, baby…it’s COLD outside! As lunchtime approached on a cold, snowy December day, I had visions of tomato soup and grilled cheese sandwiches dancing in my head. I just love a steamy bowl of soup to warm me up when Jack Frost is nipping at my nose! I delved into my pantry, thinking that I’d quick-like grab a can of Campbell’s tomato soup and lunch would be ready in a jiffy. But wait…oh snap! Not a single can of tomato soup could be found! Hmmm…what to do, without making a trip to the store? << BRILLIANT IDEA!! >> Make tomato soup from scratch…and keep it simple!!

This tomato soup recipe is NOT fancy whatsoever…but it is SERIOUSLY way better than any canned tomato soup that I’ve ever tasted! The ingredients are super simple, and you probably already have them all on hand. I used fat-free milk, but you can use whatever milk you’d like, or even water (however, using milk makes for a richer taste). It's awesome that this takes not much more time to make than opening/heating up a can of soup! As an added bonus, this recipe has a substantially lower sodium content than canned soup. So…have I convinced you to try this yet?

This recipe is basic, and a variety of other ingredients could be added that would also be delish! Next time, I’m going to add in some basil (Tomato-Basil Soup…yum!)…and in future concocting I think I’ll also experiment with adding things like grated cheese, cooked bacon bits, a handful of cooked/diced potatoes, or a handful of chopped rotisserie chicken…or maybe even some orzo or rice.

One of the beautiful things about a “basic” recipe like this is that it’s GREAT as-is, but you can change things up based on what you have on hand and whatever tantalizes your individual tastebuds.

Needless to say, this Easy-Peasy Tomato Soup…accompanied by a crunchy toasted, ooey-gooey grilled cheese sandwich for dipping…totally hit the spot on a cold, cold December day! Mmmmm, mmmmm, GOOD!

Easy-Peasy Tomato Soup

6-ounce can tomato paste
24 ounces fat-free milk (or water) (refill tomato paste can 4 times)
1 teaspoon salt (or more to taste)
1 dash ground black pepper
1 teaspoon sugar
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon celery seed (optional)
A couple of squeezes of ketchup

Add tomato paste to large saucepan, then add the milk (or water) and whisk to combine. Add remaining ingredients and cook on medium/low until heated through, stirring frequently. Be careful not to allow the soup to boil or the milk will curdle. Serve and enjoy!

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Italian Gnocchi Soup with Mini Meatballs

2/21/2016

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A good homemade soup always warms the tummy, but there’s something extra special about a hearty, "meal-in-a-bowl" kind of homemade soup! Italian Gnocchi Soup with Mini Meatballs is a family favorite that definitely delivers the full meal deal. Served with some nice, crusty, fresh bread....mmmmmm...your tastebuds will do a happy dance!

To be honest, I’d never heard of “gnocchi” when I was growing up. I discovered the existence of these puffy little packages of potato goodness after I was well into my adulthood. Gnocchi are amazingly delicious served pan fried with other ingredients, boiled and tossed with any sauce of your choosing, or in soups and stews. The first time that I made this Italian gnocchi soup recipe was about 10 years ago. It is so good that it’s one of the meals that my son frequently requests when he’s home on break from college.

In case you can’t find potato gnocchi in your local market, or if you’d like to make your own from scratch, one of the BEST recipes with step-by-step instructions (and photo guides) is here:
http://www.delallo.com/articles/making-homemade-gnocchi-step-step-guide.
The bottom of their web page also provides instructions for storing the gnocchi if you would like to make them ahead of time (freezing or refrigerating). Only four ingredients (and a little bit of “elbow grease” to work the dough) and you’re set with your homemade gnocchi!

Italian Gnocchi Soup with Mini Meatballs

1 1/2 tablespoons extra-virgin olive oil
1 cup shredded carrots
1 large onion, chopped
3 stalks celery, chopped
Salt & pepper, to taste
1 1/2 teaspoon each dried basil, dried oregano, and dried parsley
8 cups chicken stock
1 bay leaf
1 pound ground chicken (or ground turkey)
2 cloves garlic, finely minced
1/4 cup egg substitute (or one egg)
2/3 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
1 dash ground nutmeg
16-ounce package potato gnocchi
1 cup frozen peas

Add olive oil to a large Dutch oven or soup pot over medium-high heat; add carrots, onion, and celery. Sauté, stirring frequently, for about 6 minutes. Then add salt & pepper, basil, oregano, and parsley, chicken stock, and bay leaf. Bring to a boil, then reduce heat to medium-low.

While the soup is simmering, prepare mini meatballs. In a medium bowl, combine ground chicken and the next 9 ingredients (through ground nutmeg), mixing with your hands to thoroughly combine. Shape mixture into about 1-inch-diameter meatballs and then add to the soup. Add gnocchi and frozen peas to soup. Continue cooking and stirring frequently, for about 10 minutes, until meatballs are cooked through and gnocchi are fork tender. Remove from heat and enjoy!

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Healthified Zuppa Toscana

1/7/2016

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Brrrrrr...it's cold outside...and I love soup time!! My "healthified" copycat version of Olive Garden's Zuppa Toscana may be a lighter version than the real deal, but the flavor is absolutely A-M-A-Z-I-N-G!! Enjoy!

Healthified Zuppa Toscana

1 pound bulk Italian chicken sausage
1/2 cup finely diced onion
6 cups chicken stock
2 pounds unpeeled red potatoes, scrubbed and cut into large dice
1/2 to 1 teaspoon red pepper flakes (this adds a lot of "zip," so go with lesser amount for less heat)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt & pepper, to taste
1/2 to 3/4 cup crumbled cooked bacon (I use pre-cooked, store-bought crumbled bacon)
8 ounces reduced-fat cream cheese, softened
1/2 cup instant potato flakes
About 3 cups roughly chopped baby kale , stems removed

In a large soup pot (I used a 7-qt enamel-coated cast-iron Dutch oven) over medium heat, add Italian sausage; keep the sausage in small clumps, stirring until browned. Move the cooked sausage to a container and set aside. (Because chicken Italian sausage doesn’t contain much fat, there’s no need to drain the cooked sausage.)

Add a few drizzles of extra-virgin olive oil to the pot. Over medium-low heat, saute onion until softened (4 to 5 minutes), stirring frequently. Then add chicken stock, potatoes, red pepper flakes, remaining spices, and salt & pepper. Add cooked sausage and crumbled bacon. Bring to a boil, then reduce heat to a simmer for about 10 to 15 minutes (or until potatoes are softened, but not overcooked/mushy). Stir in softened cream cheese and instant potato flakes. Continue stirring until cream cheese is completely combined, then remove from heat. Add baby kale and stir until slightly wilted. Enjoy!

Note: This is great served with asiago cheese bread or garlic bread on the side!

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15-Bean Soup with Smoky Ham

1/1/2016

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My 15-Bean Soup with Smoky Ham is a tradition in our household for New Year's Day. That leftover bone from a Christmas ham (or smoked ham hocks purchased at the grocery store) works wonderfully. The second that the magnificent aroma begins to fill the air, you're tummy will be screaming, "When do we eat?!" This is my recipe, and I hope you enjoy it as much as my family does!

15-Bean Soup with Smoky Ham

2 tablespoons extra-virgin olive oil
1 cup chopped onion
3/4 cup diced carrots
3 stalks celery, diced
1/2 cup diced green bell pepper
6 cloves garlic, minced
1 large meaty ham bone (or 3 large smoked ham hocks)
1 package 15-bean-mix dried beans
4 cups chicken broth
2 cups water (plus more if needed during the cooking process)
2 teaspoons ground cumin
1 teaspoon dried parsley
1 teaspoon marjoram
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1 teaspoon dried thyme, crushed
1 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
2 teaspoons smoked paprika
2 teaspoons ground black pepper
1/8 teaspoon ground white pepper (or more if you want some serious “zing!”)
2 each bay leaves
2 tablespoons Worcestershire sauce
1 1/2 tablespoon liquid smoke

The night prior to making the soup, soak the beans in water in a large bowl, making sure that the soaking water is several inches above the level of the beans (the beans will expand in size as they soak).

When ready to begin making the soup, drain water from beans. Carefully pick through beans to check for any small pebbles/debris. Set beans aside.

In a large soup pot or Dutch oven (at least 6-quart size), heat oil to medium-high heat. Add onion, carrots, celery, green pepper, and garlic. Cook 8 to 10 minutes, stirring frequently, until vegetables start to get tender and begin to “sweat.”

Add pre-soaked beans, ham bone, and all remaining ingredients (the pot will be very full!!). Bring to a boil, then reduce heat to a bubbly simmer and cover. Stir occasionally and add additional water as needed to keep a desired consistency.

After several hours, the meat will begin to fall off the ham bone. Carefully remove the bone and any smaller bone fragments that may be in the soup (this will require some scavenger hunting through the massive pot of soup!); discard bone/fragments. Remove bay leaves. Break up any large pieces of ham remaining in the soup.

Ladle out about 3 cups of soup into a separate heat-safe container. Using an immersion blender (or carefully using a blender), puree the removed soup mixture, then add back into soup pot and stir. Depending on the level of salt in the ham, add salt if needed. Return soup to boil, stirring occasionally; reduce heat. Check to ensure that the beans are cooked through; once beans are done, the soup is ready to serve. (Total cook time is between 4 to 6 hours. However, this can simmer for an entire day, with the flavor profile improving the longer the soup is simmered.)

NOTE: Some recipes recommend serving with ketchup and sour cream on the side. Both are actually quite good, but I prefer the “pure” version and all of its smoky goodness! I recommend serving with fresh baked bread and/or soup crackers.

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Soups & Stews

German Rivel Soup

Perfect Oyster Stew

Perfect Oyster Stew

Oh-So-Yummy Pho

Hearty Beef Stew

Easy-Peasy Tomato Soup

Italian Gnocchi Soup with Mini Meatballs

Healthified Zuppa Toscana

15-Bean Soup with Smoky Ham

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