Mediterranean Style Clam Chowder

© Can Stock Photo / cozyta

The following is one of my all time favorite recipes, but it’s not part of the Rosie’s Riveting Recipes historic cookbook. It’s a recipe I’ve created myself with love and a lot of trial and error as a tasty alternative clam chowder for those with milk allergies or who may be lactose intolerant. It’s like a cross between New England and Manhattan style clam chowder, and I added some Italian seasonings to give it a little extra zing. I hope you enjoy it as much as I do.

Gayle Martin

MEDITERRANEAN STYLE CLAM CHOWDER

  • 1 medium onion, chopped
  • 1 tablespoon minced garlic or garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups water
  • 2 to 3 medium sized red potatoes, diced into small cubes
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 1 can diced, peeled tomatoes (14.5 ounce)
  • 1 can baby clams (10 ounce)
  • 1/2 teaspoon basil, bay leaves and Italian seasoning
  • 1 tablespoon Wondra flour or cornstarch

Chop onion and place in small stockpot with olive oil and melted butter. Add minced garlic. Sauté until the onions are soft and the garlic turns light brown. Add water, diced potatoes, salt (if desired), and pepper. Bring to a boil, cover, reduce heat, and simmer on low for 10 minutes.

Add diced tomatoes. Strain the clam juice into a small mixing bowl and add the clams to the soup mixture. Add Wondra flour or cornstarch to the clam juice and stir until all flour is dissolved and juice mixture is free of lumps. Add the juice mixture to the soup and stir thoroughly. Add garlic powder, (if not using minced garlic), basil, bay leaves, and Italian seasoning. Stir and bring the soup back to a boil. Reduce heat, cover, and simmer on low for an additional ten minutes. Serve with rolls or garlic bread.

For more information about the Rosie’s Riveting Recipes historic cookbook please click here for a free preview.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar
0

Hungarian Goulash

From the Rosie’s Riveting Recipes cookbook

© Can Stock Photo / fanfo

This historic recipe is great for using up leftovers, and while it includes potatoes as an option, I personally wouldn’t consider it a real goulash without the potatoes, or a can of tomatoes for that matter. If you have any leftover vegetables in the refrigerator you can certainly toss them in as well. Some people like to use ground beef and add pasta instead of potatoes, but that would be more of an American Goulash.

Gayle Martin

Hungarian Goulash

2 lbs beef chuck, neck or flank meat
2 tablespoons butter, margarine or drippings
1 cup chopped onion
1 cup water
1/8 teaspoon caraway seed (if desired)
1/2 teaspoon marjoram
1 1/2 teaspoon salt
1 clove garlic
paprika

Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2  1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.

Note: Serve over noodles or your favorite pasta.

For more information about Rosie’s Riveting Recipes please click on the link below for a free preview on Amazon.

PREVIEW ON AMAZON

 

0

Potato Soup

From the Rosie’s Riveting Recipes historic cookbook

There’s nothing quite like a bowl of hot soup on a cold winter day, and who doesn’t love potatoes?

This classic dish comes from the Rosie’s Riveting Recipes historic cookbook, although many of you may have similar versions in your own family recipe boxes.

Gayle Martin

 

POTATO SOUP

  • 2 cups raw potatoes
  • 2 tablespoons margarine
  • 1 tablespoon chopped onion
  • 1 quart milk
  • 1 1/2 teaspoons salt
  • pepper

Chop potatoes fine or grate them. Add potatoes, margarine, and onion to the milk. Cook the mixture over low heat until the potatoes are tender, stirring regularly. By that time the starch from the potatoes will have thickened the milk slightly. Add salt and pepper.

Modern Variation: To give this soup some extra zing try adding bacon, ham, or corn. Butter or olive oil may be used instead of margarine.

For a free preview of Rosie’s Riveting Recipes please click on the link below.

Cover photo by Robert Resetar.

FREE PREVIEW

 

+1

The Cure for Mashed Potato Phobia

© Can Stock Photo / olenayemchuk

I’ll bet if I were to take a poll and ask Americans what is their favorite part of the Thanksgiving meal, the answer would mostly likely be mashed potatoes.

Don’t get me wrong. I like the turkey and stuffing too, but Thanksgiving just isn’t Thanksgiving without the mashed potatoes. Amazingly enough, there are people out there who don’t serve mashed potatoes on Thanksgiving because they’re “unhealthy” or “too fattening.” Sorry, but that’s just wrong in so many ways! I’m also thankful I’m not having my Thanksgiving dinner of their houses. If I found out my host or hostess wasn’t serving mashed potatoes I’d bring my own.

No one needs to be “phobic” about mashed potatoes. Especially on a special day like Thanksgiving. There are some really simple ways to make them more “healthy,” so you don’t have to deprive other people of their favorite part of the meal. So, here are my suggestions for dealing with Mashed Potato Phobia.

Keep the skin on the potato

Remember when we were kids and our parents told us that the skin was the best part of the potato? Well, they were right. Potato skins are high in vitamins and a good source of fiber. The skin also has the most flavor. So I leave some of the skin on when I peel my potatoes. Along with being healthier, it adds a wonderful flavor and texture to the finished mashed potatoes.

Use skim milk, 2% milk, chicken stock, or a combination thereof.

Chicken stock, along with the skins, adds even more flavor while cutting back on fat and calories. I would, however, recommend using at least little bit of milk along with it just to add creaminess and thickness.

Skip the margarine.

I think we all know by now that margarine is a trans fat, and trans fats are extremely unhealthy. I no longer allow margarine in my home. In fact, I consider trans fats to be poison. Nowadays I only use real butter. However, if you’re worried about cutting fat and calories, you can also skip the butter and use the chickenstock.

See? How simple was that? With just a few easy steps everyone can enjoy healthier, and more flavorful, mashed potatoes.

Gayle Martin

If you enjoy cooking and baking please check out the Rosie’s Riveting Recipes historic cookbook. It contains many of the delicious recipes our grandmothers and great-grandmothers use. Please click here for a free preview.

Cover photo by Robert Resetar.
0