There are simply days when it’s time to eat lightly or cut back a little. Even if you’re not on WW (Weight Watchers) or following some other sort of weight-loss program, a few bowls of colorful all-vegetable soup might be just what you need today or even exactly as the doctor ordered. (“Eat more fiber!”) Maybe you overdid it at the restaurant Saturday night or at the neighbor’s brunch on Sunday; you could have skipped your workouts last week. Whatever…I’m guessing this could be your soup this week–great for dinner tonight and lunch tomorrow.
I have made this easy potful for years and it’s even been blogged before. Today it was time to rewrite the recipe and add its second-day version (baked in a bowl with an egg in the middle!) right here in the same post.
There’s always something precious stowed away in the fridge after a holiday. I won’t dare call them leftovers, as that word has a nasty connotation to a lot of people who, in fact, frequently state, “I don’t like leftovers.” Think about a ham bone that will soon grace a pot of bean soup, Thanksgiving pumpkin pie waiting for Friday’s sweet breakfast, or the Christmas roast beast chilled and ready for late night sandwiches.
Eight years ago, I blogged a dish I perhaps inadvisedly named, “Saving Your Sole in a Fish Bowl.” I guess I couldn’t help myself. Recently, looking over some of my earlier fish and seafood recipes, it was obvious this recipe –while tasty and a little different –needed updating. Not only did the recipe itself scream for a fresh edit, the photographs were sad. So sad. They didn’t even look like the delicious meal I had made and, well, they were pretty embarrassing. If I were going to use this for the last FRIDAY FISH of the year (Good Friday), I’d better get to work. More about Good Friday?
While Americans think mostly clam when the word chowder is mentioned, there is a plethora of chowders (soup with milk or cream, thickened with potatoes or crackers) from which to choose–even right here on More Time. Here are three favorites:
At lunch today, Dave (husband and sous chef) says, “So what are you going to call this?” Usually, by the time we’re eating, I have a name for my new dish. The thing is, a recipe title must say exactly what it is without being cutesy, obtuse, or overly long. My final choice isn’t cutesy–which would be something like “Aunt Alyce’s Fish Surprise.” It’s not obtuse–as in “Fish Supreme.” It is, however, overly long. I just can’t go over it one more time and I’m still not sure it states its case perfectly. I will say that while I thought about it for a week before I made it, it surpassed my dreams at the table. I wanted an oven fish meal and I got it. Simple and healthy? Check. No big shop or prep? Definitely. Contrasting in tastes and textures? Sure. Done quickly? Oh yeah. Scrumptious and satisfying? You’ll have to try it and see! We loved it.