Summer Corn Chowder and NEWS

I HAVE BIG NEWS! 

I've been blogging for about a year and a half now and loving every minute of it. One of the things I don't love is Blogger and my site design in general. So, starting this weekend I'll be MOVING to Wordpress! I am doing this with the help of Melissa of Fine Lime Designs - who is brilliant and wonderful and (most importantly) patient.

In one short week, I will have a snazzy new site with lots of convenient features - like printable recipes, pin it buttons, and an easy to navigate recipe index. I want to kick your Gen Y Foodie experience up a notch and make it easier to engage with the content here.

So I won't be posting here for the next week. :(

Where can you find me? I won't be going anywhere. Hit me up on Facebook, Twitter and Pinterest.

In the meantime, email me at genyfoodie@gmail.com and tell me what sort of features and recipes you'd like to see on the new site. I am especially interested in some challenging takeout makeovers - so shoot me your suggestions.

And now it's time for the recipe....

The first corn of the summer arrived at the farmer's market this weekend and I am so excited!! I may have gone a bit overboard buying more ears than I could carry, let alone eat in a week. Regardless, after enjoying some of this tasty sweet corn on the cob, I decided to throw poor Craig a bone and make him one of his all time favorite foods: corn chowder.

Now, I have a complicated relationship with chowder (or chowda as we Bostonians call it). I generally hate it. I ate chowder for the first time when I was 25 and waiting tables at a restaurant that had great chowder so I decided to see what all the fuss was about. I wasn't impressed. As someone who only tolerates dairy, it never seemed that great to me. Craig, on the other hand, adores chowder and will eat it all year round, non stop until he makes himself sick. He has sampled every type of chowder imaginable, even in 100 degree heat! Back at Holy Cross, he would get super excited every Friday because the dining hall would serve corn chowder for lunch.

So, given the fabulous corn, potatoes, jalepenos and herbs I found at the farmer's market this weekend, I decided to give it a whirl. You can grill, roast or boil the corn - or you can throw it in raw. I recommend roasting or grilling to add more flavor and bring out its natural sweetness.

Now, I didn't set out to make this a vegan chowder - but it sort of ended up that way! I decided not to add any cream or milk because I wanted it to be light and summery. Even without any dairy, this chowder is creamy and comforting.

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Broccoli White Bean Soup

Did you know that April is National Grilled Cheese Month? I didn't, until Craig came home yesterday with some ingredients and declared his intention to make some grilled cheese. His creation, turkey breast with munster, pepper jack and barbecue sauce was AMAZING. So amazing, in fact, that we gobbled them up without even thinking of taking photos.

It's cold and raining here in Boston. After taking Archer to the dog park where he got absolutely filthy in the mud I decided I really felt like soup. After the grilled cheese extravaganza the night before, I wanted to create a soup that would go really well with grilled cheese or any other yummy sandwich. One of my favorite lunch soups is broccoli cheddar. The version at Panera Bread is phenomenal. However, it's loaded with calories and butter, cream and cheese. In thinking about how to create a healthy broccoli soup I had a brainwave: beans. Cannellini beans have a smooth and creamy texture and I thought they would be the perfect way to make a healthy, low calorie soup that is still creamy and hearty.

I used a food processor to shred garlic, onions and broccoli. You could certainly puree these, but I wanted the soup to have some small chunks for texture. I used some fresh rosemary for seasoning and topped the bowl off with a light sprinkle of tangy parmesan.

This soup was so good. It tastes comforting and creamy and, due to the protein and fiber in the beans, it is extremely filling. The best part is that it's very low in calories and takes only 20 minutes to make! Please make this soup on a cold day. It feels good and it great for you. I was especially thrilled when I calculated the nutrition info and compared it to the Panera version. A cup of my soup was extremely low in fat and sodium while being less than half the calories of the Panera version! Luckily, this recipe made about 6 12oz servings, so there is plenty for me to bring for lunch!

Here's the comparison:

My soup:
125 calories
2.9g fat
312.76mg sodium

Panera soup:
300 calories
19g fat
1250mg sodium

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Chicken Soup with Meatballs and Farro

I have never made homemade chicken soup in my life. But today, I woke up with a cold and figured I'd give it a try. I wanted a really hearty and filling soup that would provide multiple meals. My mom and grandma have always made chicken soup with tiny meatballs, and since meatballs really improve everything, I knew I needed to add some. So I called my mom for some chicken soup advice and she recommended I find a stewing chicken instead of a roasting chicken. Apparently stewing chickens are smaller and have more fat, which makes for a more flavorful soup. She also recommended I puree the aromatic veggies to give it a nice yellow color.

It's traditional to add noodles or pasta to chicken soup, but I find that pasta in soup just doesn't last well. It starts to get really soggy and disintegrate after the first day, and since I knew this soup would make ample leftovers, I wanted something a little tougher. I used farro because it stands up well in soup and is packed with filling fiber. I also added kale to squeeze in some leafy greens.

So how did it turn out? I now know why people go to the trouble of making homemade chicken soup instead of just buying it. It was so good, and warming and comforting. The perfect thing for a cold, rainy day. The hot soup with a sprinkle of red pepper flakes helped to clear up my congestion right away.

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Winter Minestrone

We've been having an insane winter. No snow, and crazy temperature fluctuations. On Thursday, I went out to run an errand during lunch and it was 55 degrees. Today, it was 21. Super cold and windy, it was a perfect day for thick, hearty soup. Minestrone is the most ubiquitous Italian soup, there are so many different variations and flavors you can incorporate. Different regions of Italy have different preparations, and many vary seasonally as well. I love minestrone, but I find that in restaurants, it's usually quite salty. My goal with this recipe was to cut back on fat and sodium while adding a ton of protein and fiber.

I decided to make a tasty winter minestrone, that incorporates lots of gorgeous winter produce. Instead of pasta, which can get soggy in soup, I used farro, which has both a ton of fiber and a chewy texture that holds up well in the soup. In addition to farro and beans, I used carrots, turnips, kale and rainbow chard. I used a small amount of smoked bacon to add flavor, but you can omit for a vegetarian version. All and all, this soup takes around an hour to prepare and makes 6-8 servings. I made a huge pot of this to use for multiple lunches and dinners. Because it is packed with protein, fiber and healthy veggies, it is a totally complete meal.

Also: how completely adorable are these soup crocks? My amazing Grandma Jackie sent them to me. They are the perfect serving size and both oven and dishwasher safe. I am so excited to use these for all kinds of soup and stew!

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Farro, Kale and Bean Soup

Update: This recipe made the Top 9 Today! I want to thank all of you so much for your buzz. 
 
The week of kale continues! It was FREEZING today. When Craig and I left the house to go to work this morning it was 6 degrees! Winter officially arrived it's not fun. When I got home, I was craving something warm and comforting, like pasta. Unfortunately, despite having a months supply of homemade sauce in my freezer, I had no pasta at all. This is a very rare occurrence. So, I decided to clean out my cabinets and see what I could throw together. I ultimately decided on an Italian flavored soup filled with the healthy trifecta: beans, greens and whole grains. This simple vegetarian soup is filled with nutty farro, creamy beans and kale. It's a great way to make a filling meal that is low in calories while packed with protein and fiber. Topped with some yummy parmesan, it made for a warm and hearty dinner.

Farro takes a bit of time to cook, but this soup is pretty hands off. You basically just throw everything together and let it simmer for a while. You can certainly substitute any type of green you have on hand, escarole or rabe would be really good as well. I am most excited about the leftovers, the flavors will intensify in the fridge overnight. This should keep in the fridge for 3 days.

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South American Squash and Quinoa Soup

As you know, I love squash. Although I hate cold weather, I welcome the many tasty varieties of squash that appear and enjoy developing new recipes that feature this incredibly healthy veggie. Recently, we found this gorgeous Abobora squash at the store. Turns out, Abobora is the most popular variety of squash in Brazil. It was grown here in Massachusetts through a fabulous collaboration between Brazilian and Massachusetts farmers which seeks to research growing and farming conditions, as well as make Brazilian produce locally available here. I was psyched to try out this exotic squash and decided to create a South American inspired soup around it.

This soup is simple, healthy and incredibly flavorful. It features roasted squash with healthy and filling quinoa and some tasty spices. Simple and healthy with a bit of exotic flair. Abobora squash is a Japanese hybrid that has deep orange flesh and a slightly sweet and creamy taste. If you can't find this squash in your hometown, you can substitute Kabocha or Butternut squash.

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Lentil and Wild Rice Stew

So I decided to post twice tonight since the next few days are going to be CRAZY busy with work and holiday parties. It has gotten REALLY cold here in Boston. The past few weeks have been so nice and now I'm leaving the house with a hat and gloves every day! The one great thing about cold weather is that you crave soup. This weekend, I wanted lentil soup so badly I decided to come up with a new version!

This stew (or soup or stewp, whatever you want to call it) is super simple and very tasty. Lentils, wild rice, and some veggies combine for a filling meal that is light and healthy. The holidays can overwhelm you with indulgences, sometimes its nice to just enjoy a simple meal that isn't filled with calories, fat and/or salt. I also love this recipe because it makes ample leftovers that heat up nicely in the microwave.

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Roasted Garlic and Butternut Squash Soup

Butternut squash soup is a versatile fall staple. Simple to make, low in calories and incredibly comforting, it's a great dish to make ahead and enjoy throughout the week. Butternut squash is a fall staple - you can find it everywhere. There are tons of different ways to make this soup. I prefer roasting the squash as it gives it a really rich, creamy flavor. With the squash I roasted some garlic and leeks, which add a ton of savory flavor without adding calories. Some low sodium veggie broth and herbs complete the simple, tasty dish. The recipe will yield about 4-6 servings, so you can freeze the leftovers or just bring some for lunch.

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Cranberry Bean and Farro Soup

Fresh, filling soup is a wonderful fall treat. I got the most beautiful cranberry beans at the farmer's market and decided to build a recipe around them. The tasty beans and nutty, chewy farro are fabulous in soup, as they maintain their texture and flavor well. This recipe makes enough that you will have ample leftovers for lunch.

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Mexican Chicken Soup

So, apparently it is already fall, which is sort of crazy, since last week it was still 80 degrees outside. Anyway, I have decided to celebrate the sudden chill with some hearty and filling soup. It is sort of a soup/stew hybrid really. This is a simple recipe that can be put together in 45 minutes. Shredded chicken, corn, black beans and brown rice create a filling soup that is packed with protein and fiber. Lime juice, chili peppers and cumin create some bold flavors without added calories. I found this to be such a satisfying, warming meal and as a bonus, I got a few days of lunch out of the leftovers.
Red more for the full recipe.
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Lighter Fish Chowder

I had the most amazing adventure on Sunday! I got to spend the whole day out on a boat fishing by Provincetown, Ma. It was so beautiful and relaxing. I also caught my first fish! I had to reel it in, which was actually quite difficult and a good workout. I was so proud of catching this fish I had to take it home and dream up some new recipes. I also had the good fortune to catch a bluefish, which is known for its feisty temper and dark, flavorful meat. I ended up preparing it in a couple of different ways, but decided to use some of the leftovers (there was so much) to make chowder.

Full disclosure: I don't eat chowder. I have never eaten chowder. I dislike the look, smell and taste of it. I understand as a New Englander this borderline blasphemous, but I just have never liked it. However, Craig LOVES chowder, and has been begging me to make some and put a Dara-style spin on it. This seemed like a good opportunity to create something light and flavorful with our fresh catch and get over my chowder-phobia.

I used bluefish, but you could also substitute any dark, fatty fish. Mackerel would be really good. I think a more fishy-fish sort of lends itself to chowder, so go with something a little stronger than cod. I also used some leftover corn we had from a cookout the previous night. Grilling corn really brings out the flavor and sweetness. Adding grilled corn to the chowder instead of boiled actually made a great difference in the taste. You could roast them as well for a similar result.

In order to lighten up this chowder, I only used a little bit of heavy cream and cut back on the potatoes. The rich flavor comes from the fish, the corn and some fresh herbs, especially chives. Add a ton of black pepper and you are good to go. This also reheats well if you want to bring leftovers for lunch.

So...I actually loved this chowder. I never thought in a million years I would like it but it was so light and flavorful. I am now a chowder convert!

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Quinoa Minestrone

In Italian, minestrone literally means "big soup". There is no set recipe for minestrone, it usually consists of a combination of seasonal veggies, beans, pasta, rice, and tomatoes. It is a thick, comforting soup that you can throw together quickly and with a variety of staples on hand. I decided to whip this up for my mom and myself, using quinoa and some organic zucchini. Quinoa makes a great addition to this soup, adding far more protein and fiber than traditional pasta. Further, since quinoa provides complete protein, this soup is a filling and simple meal. Aside from a bit of chopping, this is an easy and quick soup that you will want to eat for days. Sprinkled with some fresh parmesan, it is both comforting and healthy. This big batch will make at least 6 servings and will last about 3 days in the fridge.

Full recipe after the jump.
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Thai Chicken Soup

This is a very untraditional Thai soup. I wanted to make a tasty chicken soup that incorporates traditional Thai flavors with some of my favorite veggies. The complex flavors in the spicy broth compliment the noodles and vegetables. I added kale, snow peas, carrots and bamboo shoots to increase the fiber, antioxidants and folate. Additionally, I braise the chicken in the aromatics and broth to intensify the flavor of both the soup and the chicken. You can substitute pre-cooked chicken if you prefer.

This recipe also heavily features lemongrass. If you're not familiar with this superfood, its a common addition to many Asian dishes and has many health benefits. Lemongrass helps to detoxify the liver, pancreas, kidneys, bladder and digestive tract. It also help to reduce blood pressure and LDL cholesterol while improving digestion, circulation and reducing acne.

Warning: this is a spicy soup. It will definitely clear your sinuses! However, if you want to cut back on the heat, use less lemongrass, chilies, and cayenne. Taste the soup at every step to ensure a spice level you will enjoy.

Recipe and photos after the jump!
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Italian Wedding Soup

I was feeling a bit under the weather this morning so I decided to whip up a batch of flavorful soup. Wedding soup is a mistranslation of the italian phrase ministra maritata which literally translated means "married soup", referring to the fact that green veggies and meat go so well together.

My version eliminates most of the fat and salt of the traditional recipe and adds some additional protein and fiber. I substitute kale for spinach or escarole because kale is a bit tougher and more flavorful. It holds its texture well and compliments the spicy meatballs. This savory soup is the ultimate winter comfort food, but each generous serving has less than 300 calories!

Full recipe after the jump!

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