So you just can’t decide between soup and fish for dinner. Here’s your answer. Nah, that’s not what this is about. It’s more like I’m crazy about fish cooked in or right there with vegetables. The simple, clean taste in fish or seafood is perfect all on its own; ok, ok, ok. Grilled or sautéed white fish, for example, doesn’t need much more than a bit of butter or lemon. It’s true and I agree. I’m nothing if not crazy about something like Sole Meuniere, Grilled Salmon, or even Fish and Chips when I’m feeling skinny. But there’s more…and more– and I really like figuring that out with a bit more sophisticated dishes like:
Stove top version included in the printable recipe below.
A few years ago, next-door neighbor Mike brought over a big dish of peas with pearl onions and fresh mint for the Easter potluck (he did that again this year as peas and mint–mushy or not– are a standout comfort spring bonus with lamb) and Easter Monday I discovered he’d left a big bagful in my fridge. It seemed time for some sort of pea soup and you’ll find that post here. I loved that soup to death, but had sort of forgotten about it in the interim. It wasn’t split pea, though it might have been its third cousin twice removed. Not dark and smokey with bacon, nor a homey thick, tummy full soup you’d want in the thick of winter, this was pea soup gone light and bright–and it was a gorgeous hue. (What are mushy peas?)
I know. Chicken-Corn Chowder — the salty-cheesy kind with bacon and lots of soft potatoes– is what you’re thinking. I love that, too, and can remember the very first time I ate it in the kitchen of Woodlawn Planation. But this is a tad different and works to do that sad? but stupendous thing folks sometimes find so difficult–
use up the leftovers.
I don’t make Chicken-Tortilla Soup; I don’t know why. People like it; my husband likes it. Well, I think I did once make it now that I’m thinking of it. A favorite gloppy, flaccid and nondescript overly-seasoned offering in many inexpensive restaurants, I’ve never gotten my mind around it because you can’t tart up a poorly-made cheap soup with freshly made tortilla chips and a half-cup of Cheddar for gods’ sake. I know, I’m just being snarky and nit-picky. Squinting my eyes, pulling my mouth to one side, and making a nasty guttural noise here. So when I hit the pantry looking for something to round out a little “leftover” (an unfortunate adjective if there ever was one) rotisserie chicken for dinner, I made the soup you see above and immediately thought of it as:
Easy Chicken-Black Bean Soup.
In most homes in the United States, if you mention, “stew” for dinner, you’re probably talking about beef stew. In Ireland, you would most likely be about to chow down on lamb stew–a dish I often saw on menus during visits to Ireland, though I never saw Corned Beef and Cabbage at all.
–garnished with sautéed pistachios, cilantro, and lemon or orange juice
A trip to Napa is incomplete without #1: getting there by going over the Golden Gate bridge and #2: tasting a little Napa Chard– short for Chardonnay–
Some nights it doesn’t have to be anything fancy-schmancy. We’re not talking a New Year’s Eve buffet or grandma’s Easter brunch. Just a warm, filling dinner that didn’t take forever to make or clean out the bank account. Something all in one pot; something all in one warm bowl. Maybe a little cheese or crackers on the side. A container left for lunch the next day or to take to a neighbor–my favorite solutions for leftovers.
Whether or not I’ll stick to it, I don’t know. My goal is to use the Instant Pot (IP) for more than testing recipes for other people’s upcoming cookbooks. It’s not that I’m not a gadget person; I am–sort of. It’s not that I’m out of room…well, I almost am. If another pot this size arrives in my house, it’ll need to be stored in the trunk of my car. In other words, to buy anything new and large will require a trip to Goodwill carrying a piece of equipment of equal size.
No IP? Stovetop directions included below recipe.