Fish Schlop (Ship-Schlop)

One of these days, I want to make a simple Irish stew, Fish Coddle. If you've ever seen pictures of it, it's beautiful! But it's supposed to be super messy to eat as you use whatever seafood you have around...and it tends to include oysters, mussels, lobster claws, crab legs, etc. Yes, a lot of shell fish. And it's served up WITH the shells!

I don't have shell fish just laying around like that. And I'm not going to pay that much more to stock up on crab, lobster & oysters to make it. Not right now, anyway.

I still love Dublin Coddle (click for my recipes I've done HERE), but we had some frozen fish that I wanted to use. We are trying to pick up eating seafood a bit more habitually, so I wondered how this would turn out.

This would also be awesome for International Talk Like a Pirate Day (September 19th), too (like what I've done before HERE)! So would the Fish Coddle, but if "...nobody ain't got money for that," maybe give this a try! I used the Fish Coddle as a base (HERE), and here's what I did:

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FISH SCHLOP

(SHIP-SCHLOP)

Ingredients:

1 carton vegetable or seafood stock/broth
1 big splash lemon juice or juice of 1 lemon
2 medium carrots, diced
1 rib celery, diced
1 small potato (russet, sweet, etc.)
1 small onion, chopped
2 tsp sea salt
2 tsp pepper (black or white)
Seasonings of choice (parsley, rosemary, thyme, garlic powder, chives, etc.)
1/4 pound-ish of shell-less seafood: fillets, shelled shrimp, shelled crab meat, etc.


Directions:

* pour contents of the broth/stock carton into a large saucepan

* add in the lemon juice, salt, pepper & seasonings, bring mixture to a boil

* add in carrots, celery & onion to the pot, and simmer for about 20 minutes or until veggies are tender

* During the last 5 minutes, add in the seafood & allow to cook thru...but do NOT over cook! 5 minutes is about as long as you need.

* Top with a sprinkling of parsley flakes/leaves & serve with bread of choice

Yield: 4-6

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Super easy to make, especially if you want to use up that little bit of frozen seafood you have in your freezer. It's really light, and good for you! Did I mention the nourishment? Well, you get that, too!

Great for a lunch on a cool day, for sure. I sure liked it!

ENJOY!

Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

We really enjoy eating Mexican around here. Tacos are a staple favorite. It's one of the few things that we know everyone will eat. Nachos, enchiladas & taco mac are also big hits. I think this is about the only line of things my whole family will eat together. Seriously.

Now, even though some of my family freaks out over soup...cuz they are weird...I will have issues with them trying this new version. But...I am quite happy with it!

So...wanna try to make it, too?

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Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & shredded

1/2 C lime juice

80 oz chicken broth

4 C brewed green tea (yes! Green Tea)

1/4 sweet onion, chopped

2 C finely chopped spinach or kale (or other dark leafy greens)

1 - 10 oz can cilantro lime Ro-Tel

1 can black beans, drained & rinsed

1 small can whole kernel corn - no salt added, drained & rinsed

1/4 bell pepper of each color (red, orange, yellow & green)

Ground black pepper, to taste

3 T ground ginger

1/4 C parsley

3 T ground cinnamon

1/4 C cilantro

3 T smoked paprika

2 T chili powder

2 T garlic powder

2 T green onion

2 T cumin

1 T onion powder

1 bag whole wheat egg noodles

Pour lime juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the shredded chicken (I put the chicken breasts in my lazy cooker in the morning so it would be cooked thru & easy to shred by the time I made the soup) into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Garnish with shredded cheese & tortilla chips (crushed or strips). Serve.

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I made this version after I made the LEMON HERB RAINBOW CHICKEN NOODLE SOUP WITH GREEN TEA and based it off the same soup. So still the healing properties...and still the beautiful comfort food!

Aye-yi-yi...I think I need another bowl.

Soup's on, y'all!!

ENJOY!

Lemon Herb Rainbow Chicken Noodle Soup with Green Tea

This year was supposed to have been the worst flu season on record! And not just flu, but a lot of other junk along with it. And I got hit with yucks. Mine was strep. Ewwww... 

I had been working so hard to stay well, but it didn't really happen. Instead, I had to fight to regain getting well & healthy again.

So, I have decided to take hold of the the chicken & noodles kick. I made some chicken noodle soup designed to help kick this crud where it counts!

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Lemon Herb Rainbow Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & shredded

1/2 C lemon juice

80 oz chicken broth

4 C brewed green tea (yes! Green Tea)

1 C celery, chopped

1/4 sweet onion, chopped

1 C carrot, shredded

2 C finely chopped spinach or kale (or other dark leafy greens)

** other vegetables, fresh or frozen - (i.e. bell peppers - all colors, chopped; corn kernels; peas, shelled; butternut or any other squash, chopped; etc.) - the more color, the better...this is the "rainbow"

1 T salt (any)

Ground black pepper, to taste

3 T ground ginger

1/4 C parsley

3 T oregano

3 T basil

2 T thyme

2 T garlic powder

2 T cumin

1 bag whole wheat egg noodles

Pour lemon juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the shredded chicken (I put the chicken breasts in my lazy cooker in the morning so it would be cooked thru & easy to shred by the time I made the soup) into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Serve.

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This soup is PACKED with the good for you stuffs! And, it was pretty good. I toned down the amount of lemon juice...I used about 2 cups of it when I first made it...and it was REALLY strong! Didn't need quite that much. Half a cup was just perfect!

And? It's a beautiful comfort food, too!

So...stay well, my friends.

ENJOY!

Hericot Vert Toss

Earlier in her show's existance, Rachael Ray did an easy & elegant substitute to a green bean casserole. Whether you like her or you don't, it is a much easier & lighter version. It was green beans & sauteed onions. Then, I saw that Green Giant has a frozen vegetable side that is green beans & slivered almonds. Yummmm...almonds are my favorite edible nut. So...I figured I could combine the two ideas...

Then I got thinking: if it's a switch up to green bean casserole, then where are the mushrooms? Not everyone is a mushroom fan, I know. But that cream of mushroom soup is HEAVY, and so are the deep fried onions. So, I figured I could try to sautee some sliced mushrooms, too.

After I'd already planned on trying this, I saw where someone did a dish that was green beans & sliced mushrooms. And, for the first time ever, I heard the term "Hericot Vert" (pronounced 'harry-co vay'). Woo Hoo! Fancy-schmancy!

So, I decided I love that term with this beautiful dish...so...I present to you:

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Hericot Vert Toss

Ingredients:

12 oz green beans, blanched or steamed

1/2 - 1 C sweet onion, largely diced

1/2 - 1 C mushroom, sliced

1/4 C sliced almonds, toasted

1/4 C celery stalk, diced (optional)

vegetable cooking spray

Directions:

* toast the almonds, you can do this in your skillet or in the oven; if in skillet, remove from skillet & set aside

* spray your skillet with the vegetable cooking spray, add in sliced mushrooms, diced onion & optional celery to sautee until tender

* while mushrooms, onion & celery cook, either blanch or steam your green beans

* when all is cooked thru, toss green beans, mushrooms, onions, celery & almonds all together

* Serve & enjoy!

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Notice I didn't use any additional seasonings (i.e. salt, pepper, etc.). You know why? Between the toasted almonds, onion, celery (if you use it) & the fabulous green beans...why mess with it? Seriously! Oh...and...Vegans Rejoice! It's filling, too...if you eat it all at once by yourself. Not that I might know that...or...anything...

Oh, I used steamed green beans this time around.

Just gorgeous!

ENJOY!