Category: soups, stews, chilies chowders and such
|February 14, 2021||Posted by Wendy Perry under Carolina Country, Cooking ~ Recipes, here's the beef!, Mindless Mutterings from the Teacher's Lounge, plums, published, soups, stews, chilies chowders and such|
Chilly winter days make us want to throw something hearty and comforting in a big ol’ pot and let it slowly simmer for hours, filling the house with the enticing smell of what’s to come. This stew is a bit spicy, subtly sweetened by the prunes, with many layers of flavor.
|August 28, 2020||Posted by Wendy Perry under Asian, Carolina Country, here chickie!, Mindless Mutterings from the Teacher's Lounge, published, rotisserie, soups, stews, chilies chowders and such, wendy's signature recipes|
Some recipes for tasty hot and sour soup can take hours and require hard-to-find ingredients. This simple version takes only 30 minutes from prep to table when using time-saving rotisserie chicken.
|February 4, 2020||Posted by Wendy Perry under butterbeans, corn, funeral food, here chickie!, nekkid-throw cooking ~ what is THAT?, soups, stews, chilies chowders and such, tomatoes|
This simple soup is my favorite when I was just good homemade soup. I prefer chicken in my soup, and just a few veggies. You can make on stove-top, or low and slow in your crock pot too. Nothing is exact here… measurements are just close guesstimates.
Warm up from the inside out with this creamy, “winter white” soup. Or serve it chilled! Roasting the produce adds another layer of flavor, and even turnip-haters will find those root veggies tasty. Serve with cornbread and cracklins.
|September 20, 2019||Posted by Wendy Perry under butters 'n spreads, fun food, low carb, Mt. Olive Pickles, published, soups, stews, chilies chowders and such, wendy's signature recipes|
Published in Carolina Country Magazine October 2019
Thank you Jesus… I can feel fall in the air! My favorite time of year… when we can stop sweating and turn to cook’n. Tailgate pot lucks… comfort foods… and goodies like chowders, soups and stews.
We work months ahead for the magazine (just covered an event Saturday for next September issue!), and when I was thinking about October in April and May, while eating my first tomato sandwiches, I was trying to put my head into sweater season. Ahhhh…. state fair time!
I do love state fair time… and all that comes with it. I especially enjoy all the days I get to judge the daily cooking contests with the NC Department of Agriculture. For years, more than I can remember now, I get all giddy when my packet of stuff arrives with my judging dates, tickets, parking pass and all. Each year, I block off fair days on my calendar for the next and do my best not to let anything interfere with those culinary adventurous days. This year, I will be judging vegetables, apples, pork and beef days. It’s really fun to see what entries arrive… and honestly, some are rather scary! I want to coach some of the entrants… to fine tune their dish just a bit to what we, as judges, usually all come to a consensus on would make their dish a big winner! My biggest advice (and usually a comment from all around the table)… “where’s the SALT!?” For years, folks got scared of salt… and went from one extreme to another.
My best advice… make your dish and get a variety of honest folks to taste it. Make sure they tell you the good, bad and ugly of it and fine tune it from there. There is great prize money on the contests… so if not this year, do start looking at the NC State Fair site (or your own state) mid-summer for the daily categories. Read all the specifics of the one(s) you want to enter (one little omission can disqualify your awesome recipe) and get to cook’n and tweaking! And maybe next year, you will take home a ribbon and money. To see all my suggestions… take a look here at this piece I wrote for Carolina Country Magazine a couple of years ago.
Till then, get out your pot and cook up some of this stoup! You can have the delicious aromas and tastes of the fair right now in your own kitchen. When you do, hop over to my facebook community and tell us all about it.
You know you’ve arrived at the NC State Fair when you’re greeted on the midway with the smell of sausages, peppers and onions. This stoup is my version of these fair favorites, but in a bowl to enjoy on chilly days at home … along with toasted hoagies and cheese butter.
- 6 tablespoons cooking oil, divided
- 2 each red, green, yellow bell peppers
- 2 large onions,
- 2 stalks celery
- salt and pepper
- 1 pound Italian Sausage
- 1 14 ounce pkg. kielbasa
- 1 cup beef broth
- 1 15 ounce can fire roasted diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon minced dehydrated garlic
- 3 tablespoons brown sugar
- 3 cups unsweetened applesauce
- 1 16 ounce jar pepperoncini, drained
- 1 12 ounce jar sliced sweet ‘n’ hot pickled peppers (We used Mt. Olive)
toasted and sliced in wedges
- 1 pound butter, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon each mustard and mayonnaise
- 1 teaspoon onion powder
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
Preheat oven to 425 and crockpot to low.
Cut peppers, onions and celery into 1-inch pieces. Toss with 4 tablespoons of oil, salt and pepper; spread out on large baking pan. Roast 30-40 minutes until lightly charred, tossing after 15 minutes.
As peppers roast, heat 2 tablespoons of oil in large skillet. Over medium heat, cook sausages, turning to brown on all sides. Remove to bowl and cut into bite-sized pieces.
Add broth, tomatoes, seasoning, garlic and sugar to drippings and bring to a slow simmer.
Put vegetables into crockpot. Add sausages, broth mixture, applesauce and pepperoncini. Stir to mix. Cover and cook 2–3 hours in crock pot. Garnish with pickled peppers.
For the cheese butter, whip ingredients together until creamy. Serve on toasted hoagie buns.
I’m a “throw cooker.” What does that mean? Well, that means I throw stuff together to create good food and teach others how to do that too. It’s pretty simple and just not that hard to do. Folks often ask me to share a ‘recipe,’ which is challenging, because I don’t use them per se. I do try now to ‘throw’ something on paper as a guide because I do love seeing others take my creations and make them… which is what you’ll find below today. So much of what you’ll see from me are concepts… ideas I have in this crazy head of mine I just go in the kitchen to make and see what happens!
Some of my best dishes are those where I simply open the fridge and see what bits and pieces of stuff I need to use and get out of the way in there. I usually share these creations because there’s just no way I can eat all the stuff (and why I’ve turned into my grandma and ‘hoard’ and recycle food jars!)… sometimes folks want “some more of THAT,” but these unique creations can never ever be exactly replicated again…
This gal can’t stand waste so you’re likely to occasionally see me throw something out here with ideas or ingredients that make you go… “do WHAT?” I keep a soup pot in fridge or freezer for soup days, and nothing is thrown out or composted without first pondering whether or not it’s fodder for ‘the pot.’ A perfect example in this recipe is slaw! Lordie, never throw out leftover slaw…. it’s just cabbage, and maybe a little mayo and/or mustard… so what if there’s a little pickle relish in there? That’s just cucumber, a vegetable. Cabbage always adds another layer of flavor (and that’s what we want to do when cooking… add layers of flavor till it tastes good). Folks g.a.s.p. at the sight of seeing me throw slaw into the soup pot… but just about every time there’s some slaw in a soup I’ve made, those are the concoctions that get the biggest rave reviews… so let slaw be one of your secret ingredients too!
Like most ‘throw together’ dishes, this chowder doesn’t need meaurements. That’s what THROW COOKING is all about… Cook’n what ‘cha got! And my mission in life is to get those of you who ‘think’ you need recipes outside of your comfort zone and turn YOU into throw cookers! I dream of creating a posse of TC’s across the nation… fearless folks who “cook what ‘cha got” with nary a written recipe in sight! What’s the worst thing that can happen? You mess up one pot o’ food? And that is so RARE, since something can always be done/added/tweaked to make something edible. The exception to this is burnt food… and nothing you do will make that fit’n to eat.
As for this Clam Chowder, you can delete any of these things or add stuff (such as carrots or other veggies, other fish/seafood, etc.) to make a wondermous “pot o’ something!” Open your fridge, take a look around at the bits of this and that you would like to get outta the way, and do the same in the pantry. Throw that stuff into your crock pot while cleaning up supper and throw in the fridge. In the morning while your coffee is perk’n, plug in your crock pot, turn it on low and come home to a home perfumed with something mighty good. Add a salad (or not), some cheese toast, cornbread, crackers or even Nabs…. crawl into your lounge-y clothes and make your family’s tummies happy… supper’s done in the 15 minutes it took you to throw all this stuff in a pot the night before…. now doesn’t THAT sound delicious!!
“It’s Fall Y’all Clam Chowder”
Recipe by: Wendy L. Perry, Inc. ©
Feel free to share with credit please.
*Be sure to think/shop/buy/support LOCAL folks and your local economy whenever possible! There’s probably a farm near you where many of these ingredients, from the veggies to the bacon, can be had. It’s a ‘good habit’ to get into… thinking ahead a bit and just takes a little “re-programming” a new shopping normal in the beginning, but once you’re there, you’ll remember just how wondermous fresh food from minutes away tastes instead of oceans and continents away!
INGREDIENTS: (in this particular batch)
- large sweet potato — diced
- few slices bacon, diced
- couple stalks celery with tops, diced
- part of a red pepper, diced
- few cloves garlic, chopped
- a couple of small turnips, peeled and diced
- sweet onion, peeled and diced
- leftover slaw (or diced cabbage)
- salsa (and/or crushed tomatoes)
…i had some tidbits of salsa in the fridge i wanted to get outta my way, one of them was a salsa with habanero, so today’s chowder has a little WOWza to it
- tall can creamed corn
- canned clams, or fresh if possible (a can or two per your preference, undrained)
- clam juice, clamato juice, tomato or V8, broth (chicken or vegetable)…your choice of what’s on hand
…i didn’t have any clam juice on hand today (but put on shopping list), so i threw in some chicken broth i had stashed in the freezer
…today, i used some Tomato Powder and Homestead Seasoning from a favorite place to shop in Raleigh, Savory Spice Shop (link below). Other seasonings that work well in chowder are thyme, oregano, Old Bay or just whatever your family likes!
- barbecue sauce
…i have a lot of tidbits of this, that and the other sauces in my fridge, because i’m a sauce junkie… putting some of this in the chowder just adds another layer of flavor
Throw all ingredients into a crock pot. Turn on low and let this slowly simmer all day till you come home from work. My crock pot decided to DIE on me today when I put this in, so I dumped into a stock pot, brought to boil, then cut back to slow simmer for about 30 minutes for some REAL ‘fast food!’
Total time from start to eat if done on stove-top… less than an hour! Good old simple food… food the way God meant it to be enjoyed… Nekkid!
This is the chowder go’n in…
I hope this inspires you to peek into your fridge and see what YOU can ‘throw’ together! And when you do, please come back and share with us all…
HAPPY FALL Y’ALL!!! now git in the kitchen and”Throw” somethin’ in a pot…
Print “recipe” here!
|January 21, 2019||Posted by Wendy Perry under cornbread & hushpuppies, published, soups, stews, chilies chowders and such, sweet potatoes|
Crispy-on-the-outside and moist-in-the-middle, these hushpuppies featuring NC sweet potatoes are the perfect side dish for this clam chowder (or any bowl of your favorite soup). Great on a brunch table, too!
Okie Dokie… so my blog is getting a sloowwww start! Life has a way of keeping us bizzzzy, which is one reason I even contemplated doing a blog for a couple of years (!) before heading into blog fog. So don’t worry about my posts becoming invasive and ‘too much’ because I don’t think THAT is gonna be an issue…
This week, St. Patty’s Day to be exact, is a special day for me. Nope, I’m not Irish, but it is a day of celebration for me because…
March 17th is my Personal Day of Freedom Celebration! This March 17th, I’m dance’n a jig as I look back on being a ‘former’ smoker… my QUIT DATE was March 17th, 2005!
WoW…6 y.e.a.r.s it’s been!
My precious little nephew Wyatt came into my world the previous September, and as much as I wanted to quit before he arrived, I just couldn’t (or more like “didn’t”). But as he grew, I didn’t want his little senses to be subjected to something even I found disgusting! I didn’t want him to SEE me smoking… I didn’t want him to SMELL the nasty stench on my clothes… so I did it! Just six months after God blessed our family with him, I QUIT! And haven’t had or wanted so much as a puff since that day… So St. Patty’s Day will always be ‘my day,’ the day I started smelling better… breathing better… living better… and tasting foods ‘more better!’
Speaking of tasting… I found this recipe, or some form of it, years ago visiting the home of a personal chef colleague in Dallas, TX. While hanging out in Donna’s kitchen and browsing through her cookbooks, I came upon this soup in a book I made note of as “Sensibly Thin.” So that’s the best I have to offer in terms of giving credit where credit is due… but the picture is my own. It was taken before I started learning ‘more better’ food photography tips… so ‘scuse the poor quality!
This week, grocery stores have the usually expensive Corned Beef Roasts on sale, so it’s a great time to pick one (or a few) up and crock pot tomorrow while at work for a tradtional Corned Beef and Cabbage supper tomorrow night.
Then, in a few days, stir up a pot of this really DEE-lish soup with the leftovers! (And y’all know I’m a ‘throw cooker’ so throw leftover cabbage into this soup too…just yet one more layer of flavor.) It’s incredibly easy and fast to make and probably not a soup you’ve made before… Sooooo
… celebrate something… if nothing but simply being alive with a roof over your head that a big fat wave didn’t just swoosh over, taking away everything you treasure and need to live each day, including loved ones.
With the events this past week in Japan, this Irish Blessing seems to be the appropriate one… so let us all stop to count our blessings today, and every day!
Blessings to your and yours…
Bless This House
Bless this house, o Lord, we pray.
Speaking of GROCERY stores… gotta run now… our *new* Piggly Wiggly store opened in town today (wheeee doggies!)… headed there right now! Stay tuned… may be a blog post over there somewhere…. hope y’all enjoy this soup, just perfect for chilly winter’s eve on the doorstep of SPRING!!
This is the original recipe I created, but like my makeover one even better… that is the one you’ll find on the “Print Recipe” page! Enjoy one, the other or both… or one you create with a little of both!!
Cream of Reuben Soup (original recipe…see edited below)
Serving Size: 8
1 small onion — chopped
2 cloves garlic — minced
1 large carrot — shredded
3 T. cornstarch*
6 c. chicken broth
1 c. skim milk (I use 1/2 and 1/2)
10 oz. corned beef brisket — chopped
…from some you cooked or deli sliced
(more is a ‘good thang’)
8 oz. Bavarian sauerkraut — drained and rinsed
(I just ‘throw in’ an entire can)
1/2 t. thyme (I throw in a bit more)
1/4 t. white pepper
1/4 t. tarragon
1 t. Old Bay Seasoning
1/3 c. water (only if needed for consistency)
8 oz. shredded Swiss cheese
Rye or Pumpernickel Bread (for croutons) – omit or sub for gluten free
…broken into pieces and toasted**
Cook onion, garlic and carrot in microwave-safe bowl on HI for 2 mins. Drain.
Blend in cornstarch. Add broth and milk. Cook on stove over med. heat until thickens.
Add remaining ingredients and cook until cheese melts.
Serve with rye bread or croutons.
* Use a pure gluten free cornstarch to keep GF.
** I love breads, but living alone, I never eat an entire loaf. So when I buy a loaf of rye or pumpernickel, I put some in freezer to have on hand for a change of pace sandwich or for croutons for soups like this. If wrapped well, bread will last a longggg time in your freezer. These breads also can be used in recipes that call for bread crumbs… think outside the usual box and use a different kind of bread to give your recipe needing bread crumbs a new and different layer of flavor!
Cream of Reuben Soup (edited)
As a throw cooker, it’s rare that things are the same any 2 times… that is especially true when it comes to soup. I just made this recipe again, but with the following changes… basically an entirely “same but different” soup! Both recipes are DEElish… but I think I’m partial to this one. Just make some, and if you don’t have any one or more of these ingredients, as long as it is similar, you’ll be sure to enjoy the experience!
NOTE: This recipe is Gluten Free if croutons are deleted or subbed with gluten free bread or cracker! Also, use a gluten free pure cornstarch to thicken if desired.
What to throw together...
- 4 tablespoons butter
- 3-4 tablespoons oil (I used garlic oil but use your fav)
- 1 large onion, chopped
- 1 large turnip, small dice
- 4 leeks, washed and sliced into thin rings
- 2 Granny Smith apples, (not peeled) small dice
- 3 tablespoons garlic puree (I use the puree in tubes from produce dept)
- 1 14.4 oz can Bavarian Sauerkraut
- 1 fresh corned beef (3-4 lbs.), cooked and chopped )I cook in crock pot overnight)
- 2 tablespoons dried thyme
- 1 tablespoon white pepper
- Shredded Swiss Cheese
- 8-12 sliced rye or pumpernickel bread (I use rye/pump swirl bread), cut into cubes and toasted
How to throw together...
- Cook onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan.
- Pour into heated crock pot.
- Stir in garlic puree, kraut, corned beef, thyme and white pepper.
- Fill kraut can with chicken broth x 2 and with half and half x 2.
- Stir to blend and cover.
- Heat in crock pot on HIGH until hot and dried thyme is tender.
- Scoop into serving bowls. Top with grated Swiss and toasted croutons. EAT!
If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken. To keep gluten free, use a pure/gluten free cornstarch or thickener.
|January 21, 2019||Posted by Wendy Perry under bacon & belly, Carolina Country, cornbread & hushpuppies, fish & shellfish, published, soups, stews, chilies chowders and such, sweet potatoes, wendy's signature recipes|
Don’t wait until fall to cook up a pot of this flavorful creamy clam chowder. And be sure to fry up a batch of Sweet Potato Hushpuppies to enjoy alongside it too.
|January 4, 2019||Posted by Wendy Perry under funeral food, here's the beef!, Italian, Mindless Mutterings from the Teacher's Lounge, pasta, published, soups, stews, chilies chowders and such, Spaghetti, wendy's signature recipes|
“The BEST spaghetti sauce!” That’s what my family and friends call this… make several gallons at the time to eat anytime! Great to “gift” and especially appreciated “funeral food” when grieving folks have been giving away all the boxes of fried chicken dropped off! Maybe I should rename it to Funeral Spaghetti! Just make some…
|November 24, 2017||Posted by Wendy Perry under gluten free, Mindless Mutterings from the Teacher's Lounge, published, soups, stews, chilies chowders and such, Thanksgiving|
Well here we are, just like that ~ looking at Thanksgiving 2017 in our rear view mirror. Did your grandmas tell you too, that “the older you get, the faster the days and years go by?”
To be honest, I don’t have any leftover turkey at my house. This year, my little family decided to do pork instead… since we never have been big on turkey. And we aren’t even doing our Thanksgiving meal until tomorrow (Saturday). We even did something outside our box and went OUT to eat for early supper yesterday on Thanksgiving… at an Italian restaurant! And liked it. And decided we might keep up this new tradition henceforth.
They only offered a buffet, but goodness gracious, you cannot believe all the food on the tables! I declare, if folks couldn’t find something there to suit their fancy, they needn’t be eating. The word “bountiful” comes to mind as there were platters and chafing pans filled to the brim with Italian creations… right alongside traditional southern Thanksgiving favorites like dressing and sweet taters.
And there were seafoods, fishes, prime rib, ham and yes, turkey! I suppose they might have some sort of soups on their menu the next few days too, which is a great way to give lurking turkey (and whatever else) a new life!
Earlier this week, my friend Heather Overton at the NC Department of Agriculture asked if I had any last minute ideas for such to feature on their blog, and well, of course I do! Waste not want not around my kitchen, and not often is anything thrown out. I love the challenge of “repurposing” food… bones, scraps and trimmings. I can and will make soup from just about anything… no two pots ever the same. I gift most of the soups I make since I just can’t eat it all! As it turns out, this tasty soup can actually work as a dip as well and a really fast way to throw together a simple meal so you can enjoy more family time this weekend.
So plug in that crock pot and enjoy… feel free to “color outside the lines” of the recipe and add in leftovers you have that will add more layers of flavor to your soup… or adjust the seasonings for your taste. Serve with crunchy pork rinds or cornbread and you’re set to head into the Christmas season… ready or not!
Looking for a way to enjoy your leftover turkey after the Thanksgiving feast is over? Enjoy this recipe featuring leftover turkey, George’s BBQ sauce and pork skins. If you don't have George's, simply substitute your favorite sauce to "blush" your soup.
- 1 15 ounce can white beans (navy, northern, etc.), drained
- 1 14 ounce can creamed corn
- 1 11 ounce can Mexican corn
- 3/4 cup George's Original or Hot Sauce
- 1/2 cup George's Special Sauce
- about 3 cups turkey or chicken broth
- about 4 cups shredded turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- salt to taste
- 1 8 ounce cream cheese
- 4 cups grated cheddar cheese
- freshly chopped cilantro
Throw all ingredients through salt into crock pot. Heat on high until nice and hot, or if you’ll be out and about a while, just turn on low. About 20-30 minutes before eating, stir in cheeses and melt. Ladle into mugs or bowls and scatter with cilantro. Serve with skins, cornbread or dressing.
NOTE: If you want to serve this as a dip, leave out the broth to make it thicker. Add in small amounts until desired thickness. Scoop with skins or chips.
Well, I’m not Irish that I know of, but I do have reason to celebrate this day each year. It’s my “quit smoking” anniversary… 12 years ago today! My motivation was the birth of my sweet nephew Wyatt, and my desire to be around to see him grow up and live life. Here’s to those of you who have quit too, and for those that haven’t yet, DO! For so many reasons…
I quit cold turkey and really had no desire to smoke once I did, but I did throw the butts of my last ashtray into a little ziplock bag with a splash of water. A whiff of that stink about 2 times was all it took. And here’s what I did to reward myself. I was smoking about a pack and a half a day… about $5 worth. So I put $5/day into an empty skinny neck tequila bottle… the skinny neck was to keep me from quickly “borrowing” it out of the bottle. Do you know what $5/day turns into x 365 days? $1,825!! Now there’s a treat to celebrate your first year eh?
Another great thing about today is the FOOD! I love corned beef, but really don’t cook it until this season each year. I need to change that. I love this soup, and you will too if you like a Reuben sandwich… it’s fast to throw together and crowd pleaser.
…a great way to use up leftover corned beef!
Perhaps you didn't eat up all your corned beef, so turn the leftover bits into this comforting creamy soup... it's like having a reuben sandwich in a bowl with Swiss cheese, rye and all!
- 4 tablespoons butter
- 3-4 tablespoons oil I used garlic oil but use your fave
- 1 large onion peeled, chopped
- 1 large turnip peeled, small dice
- 4 leeks washed and sliced into thin rings
- 2 Granny Smith apples not peeled, small dice
- 3 tablespoons garlic puree I use the puree in tubes in produce dept
- 1 14.4 oz can Bavarian Sauerkraut undrained
- 2 15 ounce cans chicken broth
- 1 pint half and half
- about 4 cups shredded cooked corn beef
- 2 tablespoons dried thyme
- 1 tablespoon white pepper
- shredded Swiss Cheese
- 6-8 slices rye bread, cut into cubes and toasted
Saute onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan. Pour into heated crock pot.
Stir in garlic puree, kraut, broth, half and half, cream, corned beef, thyme and white pepper.
Stir to blend and cover. Heat on high until hot and dried thyme is tender.
Ladle into bowls and scatter with Swiss cheese and croutons. EAT!
If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken.
Another of my St. Patrick’s Day faves is my Southern Colcannon. Read more about what colcannon actually is in this post from a few years ago.
Good old North Carolina sweet potatoes and my cabbards make this traditional white potato and greens dish more bettahhhhhh! It was most exciting to see my recipe shared in print while at Our State Magazine.
Here’s to wishing your and yours a blessed day, today and always!