07-09-19_soup.jpgFeel like cooking a marvelously satisfying soup? Try “Hearty Corn and Potato Chowder,” from 1,001 Delicious Recipes for People with Diabetes, by Louis H. Philipson, Sue Spitler, Linda R. Yoakam, and Linda Eugene. This is definitely a kid-friendly soup. Use a good, organic, frozen corn and you’ll have a winner.

Instead of Idaho potatoes, I used russet; instead of fat-free milk, I used 1% fat. Rather than messing my blender, I used my immersion blender for a few pulses in the soup pot. For my seasoning, I used 4 tsp. of salt and 1/2 tsp. of pepper. I dare to say that everyone loves to eat chowder, and we should all do so more often.

07-09-19_fish.jpgDo you like macadamia nuts? If you do, do you have any idea how they taste on a piece of tilapia? “Macadamia Nut Crusted Tilapia,” from Allrecipes.com, does have an interesting flavor. The nut crust is thick, sweet, and rich. If you think you can tolerate that macadamia perfume, try this fish.

RECIPES: magnificent chowder, odd fish
less than 1 hour for soup, less time for fish
sweet and hearty soup, sweet and rich fish

Next time, I’ll cook a vegetarian meal: “Swiss Chard Stew with Tortellini and Sun-Dried Tomatoes,” by Nava Atlas (recipe below). Come back to my site on Thursday, December 13, to see how it is.

Swiss Chard Stew with Tortellini and Sun-Dried Tomatoes
8 or more servings

1 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and finely diced
1 large bunch Swiss chard (10 to 12 oz.)
One 16-oz. can salt-free diced tomatoes, undrained
1/3 cup sliced sun-dried tomatoes, oil-cured or not, as desired
One 10- to 12-oz. package frozen vegan tortellini (such as tofu- or spinach-filled), partially thawed
1 1/2 tsp. Italian herb seasonings
1 medium yellow summer squash, finely diced
2 Tbsp. minced fresh dill, or 1 tsp. dried
8 fresh basil leaves, thinly sliced
Salt and freshly ground pepper to taste

Heat the oil in a large soup pot. Add the onion, garlic, and carrot and sauté over medium-low heat, covered, stirring occasionally, until all are golden.

Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2- by- 2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.

Cover the onion and carrots in the soup pot with 4 cups water. Add the fresh and dried tomatoes, tortellini, and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.

Add the squash and dill. Cover and simmer over low heat for 10 minutes longer, or until the tortellini and the squash are done. Stir in the chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once.