Chunky Potato-Crab Chowder

If I were to make this again I’d recommend adding a little more salt and pepper for flavor than it recommends.  Less healthy, perhaps, but it tastes better.

Via Cooking Light

2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

Yield:  6 servings (serving size: 1 1/2 cups)

CALORIES 265 (23% from fat); FAT 6.8g (sat 3.8g,mono 1.9g,poly 0.6g); PROTEIN 16.3g; CHOLESTEROL 47mg; CALCIUM 176mg; SODIUM 968mg; FIBER 3.1g; IRON 1.5mg; CARBOHYDRATE 36.5g

Simple Sausage and Spinach Soup

This was very quick to make, very tasty, and was pairs excellently with a bold white wine.  We served with some bruscetta and baguettes.  Four stars!

Sausage and spinach soup

Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor. You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes. Serve with a toasted baguette.

Ingredients

10 ounce sweet turkey Italian sausage
 Cooking spray
1 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 cup water
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese

Preparation

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.

Beef Stew in Red Wine Sauce

This recipe was great but there are couple of things I'd recommend.  You only get four servings with what you see below.  For all the effort I'd recommend doubling up so you can freeze some or serve a larger crowd.  I also think a stew like this could use some starch so some cubed potatoes might had added a lot.  Other than that the stew was a fantastic 4 of 5 as long as you know it's going to take you a while to make.

Via Food & Wine

ingredients

  • 2 pounds beef from the flatiron part of the shoulder
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon flour
  • 1 bottle of red wine
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 15 cipollini or pearl onions
  • 15 cremini mushrooms
  • 15 baby carrots
  • 5-ounce piece of pancetta
  • 1/4 cup water
  • Dash of sugar
  • Chopped fresh parsley
directions
  1. For many Americans, the quintessential French stew is boeuf bourguignon—beef cooked in Burgundy red wine. The stew, featured regularly at my mother’s restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.
  2. For my beef stew, I like to use a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. I do not use stock, demiglace or even water. I make my stew strictly with a robust red wine. This rich, winey beef stew is always a hit with my chef friends.
  3. Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
  4. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
  5. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
  6. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
  7. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
  8. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
  9. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.