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Clam Chowder with Red Potatoes  by Eileen Goldfinger, Food Editor @Blogfinger

8 tablespoons extra virgin olive oil

2 tablespoons fresh parsley, minced

1 medium onion, diced

8 small red potatoes, quartered and parboiled

4 cloves garlic, minced

½ ancho pepper, seeded and minced

9 San Marzano canned whole plum tomatoes, diced

¼ cup marinara sauce

2 medium carrots, peeled and diced

1 celery stalk, thinly sliced

2  6 ½ ounce cans chopped clams, drained

2 dozen littleneck clams in their shell

2½  cups chicken broth

¼ cup white wine

1 cup clam broth

½ cup water

freshly ground black pepper to taste.

Broth:

In a 5 quart stock pot, heat 4 tablespoons of olive oil on medium heat. Add onion, carrots, celery and ¼ cup of chicken broth; sauté until the vegetables begin to soften, approximately 15 minutes.  Lower the heat to low-medium, add garlic and ancho pepper, and sauté for 2 minutes. Add the tomatoes and marinara sauce; stir and cook for 10 minutes. Add 2 cups of chicken broth. Then add clam broth, water, wine, potatoes, black pepper, canned clams, and parsley to the broth. Stir contents of the pot. Place cover, slightly ajar on the pot.  Simmer liquid for 30 minutes, stir occasionally.

Littleneck clams:

After  the soup broth has simmered for 15 minutes, in a large fry pan, add the remaining olive oil, chicken broth and wine, and heat on medium.  When the liquid starts to simmer, add the little-neck clams to the pan and cook until all the clams have opened.  As the clams open, remove them from the pan and set them aside. Discard any clams that do not open after 15 minutes.

Set out two large soup bowls and place a dozen clams in each one. Ladle broth over the clams.

Serves 2

 

prevention-does-work

Editor’s Note:  This recipe is adapted from Eileen’s “Seafood Chowder with Red Potatoes” found in “Prevention Does Work: A Guide to a Healthy Heart.” by Paul Goldfinger MD and Eileen Goldfinger, BA.

Our book is still relevant for those who want to learn some heart-healthy recipes—originals by Eileen, with an emphasis on seafood.    It is still available as a paper back from Amazon.  Just type in Paul Goldfinger MD. It is $12.95 in paperback.

We also have posted Eileen’s other clam chowder recipe called Eileen’s Greatest NJ Clam Chowder.

 

Eileen’s Greatest New Jersey Clam Chowder 2018

 

PEETIE WHEATSTRAW:   “I Want Some Seafood, Mama.”

 

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Potato and Spinach Soup with Chicken Sausage

By Eileen Goldfinger, Food and Garden Editor  @Blogfinger

3 mild Italian chicken sausages cut in ½ inch slices

1 large russet potato, peeled and diced into 1 inch  pieces

3 small onions, diced

5 cloves garlic, minced

1/8 teaspoon freshly ground black pepper

1 pinch red pepper flakes

32 ounce non-sodium chicken broth (Kitchen Basics)

3 ounces fresh baby spinach leaves

2 tablespoons extra virgin olive oil

Heat oil in a 5 quart Dutch oven. Add sausage slices to oil and brown on all sides, then remove from pot and set aside. Add onion and sauté until wilted. Add ¼ cup of chicken broth to the pot to help onions soften. This should take about 10 minutes. Add garlic and sauté for 2 minutes. Add the remainder of the broth and the diced potatoes to the  pot. Bring broth to a boil and then lower heat to a simmer.  Add the black pepper and red pepper flakes, cover the pot, and cook for 30 minutes. Remove cover, add sausage and simmer for 15 minutes. Add spinach and stir all the ingredients. When the spinach wilts, the soup is ready to serve.

Serves 2

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