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!

Stuff in a Pot Soup

As I write this, it's spring, but chilly. It feels like a late November day rather than a fresh spring one! It's really a perfect day to pull out sweaters, boots, blankets, make hot chocolate (much like the Spicy Mexi-Cocoa version, right HERE), brew up some hot tea or keep the coffee going all day. Yeah...one of those kinds of days.

It's also a great day for soup! But since I wasn't prepared to make a soup any time soon, I had to make do.

My hubby & I go to the store on Fridays, and I am actually writing this on a Thursday. We don't have much laying around. And we don't have much for lunching, either. But I found enough leftover things around to throw a bunch of stuff in a pot to make a soup.

Here's what I did:

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STUFF IN A POT SOUP

Ingredients:

*About Anything Goes*

plenty of liquids: broth, stock, water & bouillon cubes; juice/tea 
vegetables: fresh, frozen, canned
protein: beans, meat pieces, mushrooms
starch: potatoes, rice, pasta
herbs & spices

In My Pot:

1 box vegetable broth
1 bag mixed veggies - frozen
1 can chick peas, drained & rinsed
leftover ham cubes
2 handfuls bacon bits
2 C hot brewed black tea
2 C hot brewed green tea
1/2 bag frozen hash browns
sea salt
ground black pepper
parsley
sage
rosemary
thyme
chives
minced onion
dill
marjoram
all spice

Directions:

Place liquid(s) of choice in a large pot, bring to a boil

Lower heat to mid-hi and add everything else, bring back to boil

Stir & let simmer for about 30 minutes

Ladle into a bowl, and garnish, if desired.
Balsamic vinegar, nuts, seeds, shredded cheese - it's even better when presentation is pretty...even if by yourself.

* I used toasted sesame seeds in the 1st bowl & parmesan "shaky cheese" for the 2nd

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Remember: my soup is gonna look different than yours! Mine won't even be the same next time around.

I literally used whatever I had here. 

Cans of veggies you were gonna use but didn't? 

Throw it in! 

Got too many cans or bags of veggies & don't know what to do with the overstock? 

Throw it in! 

Frozen veggies in the freezer that you forgot about? 

Throw it in! 

Leftover turkey, meatballs, pulled pork from a night or 2 ago & want to use it? 

Throw it in! 

Have spinach or kale that you need to use up? 

Throw it in! 

Got some seasonings that you got for a recipe & finding a reason to use it? 

Throw it in!

Just a little bit of apple juice or cider left & not enough for a full glass or cup?

Throw it in!

Potatoes still sitting there & don't know what else to do with them?

Cut 'em up & throw 'em in!

Seriously. A perfect soup to use up what you have, make a hearty meal, and still warm & comforting. Plus...you already have everything...so it's easy on the budget, too!

Throw it in!

So...what is your Stuff in a Pot Soup made from?

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!