Friday, March 8, 2013

salmon soup & dippies in corn cups

ok people.  i have snuck two songs into today because they inspired me in the car this morning on the way to get my box o produce...and well... that's just how i roll in the mullies.

so let's give a little love and time shall we?

take your kids'...your hubbies, your own we go in the kitchen!

this soup...oh my word...let me start again... 

this soup (pause) is absolutely, hands down the simplest, most ahmazing soup i've ever ever put together... so far.  

it'll only take a little'll be so surprised.  

mullies notebok - coconut milk soup with wild salmon and chard
2 T evoo or coconut oil
1 bunch chard (stems removed and chopped like celery)
2 filets of wild caught salmon
1.5 cans of coconut milk (1 can whole milk, 1/2 can light coconut milk)
4 c chicken or veggie stock
2 c roasted diced potatoes (these were leftovers - i had roasted them in evoo, herbes de provence, s&p and a few whole garlic cloves)
fresh or dried cilantro to your liking
1.5 c frozen organic peas
1.5 c dried shitake mushrooms
2 T sucanat
1-2 T grated fresh ginger
optional:  splash of fresh lime (mac hated this, but abbie and i loved it...tommy had no idea what was going on)

sautee chopped chard stems in oil.  add chard leaves and ginger, cook until wilted.  season with s&p.  add stock, milk, potatoes & filets.  once salmon is cooked, remove and take off the skin.  add the filets back into soup and break apart.  add cilantro, peas & shitake mushrooms.  bring to boil and then simmer covered for 20-30 minutes.  season to taste.

not only was this wonderful the first night...but i've had leftovers now for the past three days and it just keeps getting better.  

don't throw out the chard stalks!!!  dice em up like celery and cook them up.  so so so good.

ginger baby.

freeze dried shitake mushrooms...reconstituted dreamboats.

yea, not a fan of salmon after it cooked for a bit, i took it out and...come along with me...

...i then removed the skin like buttah.

gently break apart the salmon and you've got one beautiful, chunky monkey soup.

adding in some peas, sucanat and dried cilantro...

my bowl... kids' bowls.

were the kids falling all over themselves to take a bite?  nope.  they looked at me all bummed out "what's in this mom!?"  but they ate it...not the entire bowl mind you.  we played, "guess what's in it"- they love that game and guessing the correct ingredients is a huge deal and celebrated at the table.  the bread as a dipper is key...they can't take a bit without a dip and a bite!:)  they are sneaky little devils...

so give a little bit of this soup to you and might be just the best one of your chefen life.

hee hee hee.

so i'm such a cheese ball with this...but you know what?  this song really lights me up and the message is one that everybody needs buttercups.

no more feeling like a plastic bag and buried deep.  there is still a chance...there is always time.

boom boom boom

you need to light it up, be a firework, show em what your worth, make em go AH!

nobody's gonna do it for catch my spark...are you laughing at me yet!?!?!?

these are seriously genius and delicious.  my kids again asked, "what the heck is in this mom?"...mac loved them (had three) abbie nibbled her way through one and tommy ate almost half of one.  not bad for the first go around.  both dips were gone - igniting!!!

mullies notebook - quinoa corn cups:
3 oz herbed goat cheese subbed for cream cheese
3/4 c quinoa
1 c corn muffin mix (subbed for straight corn meal)
1/2 c almond meal (subbed for quinoa flour)
1/2 tsp chili powder
1 shallot, finely chopped
1/2 tsp sea salt
black pepper
juice from 1 lime
water by the spoonful as needed

i "cut in" the goat cheese with my pastry blender

abbie's creation plate.  one cup has simple guacamole and the other has this yummy creation:

mullies notebook - tuna bean & tomato dip:
1 can cannellini beans (drained & rinsed)
1 can diced tomatoes (drained & rinsed)
1/2 jar trader joe's roasted red pepper & artichoke tapenade
3 oz tuna (jarred in evoo)
1 onion (diced and sauteed in evoo)
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
1 in knob of fresh ginger, peeled
s&p to taste

one of the most versatile dippies ever...

spiced butternut squash loaf.  if you can't find some inspo from this sweet need therapy and some serious fireworks up your butt.

an everyday chopped salad on the side:  organic spinach, kale, pea shoots and cucumber.

isn't that PRETTY!!!!????  my next day lunch: i sautéed up some chard and tomatoes in evoo and s&p and topped it off with a dollop of my tuna, bean & tomato dip.  this one'll make your heart glow.

now that's some good eatin.  it's like the fourth of july around here with all these colors.

give a little bit of your time...your love, shoot across the sky and start a food revolution in your kitchen.

AH, i know what you are thinking...

where do i start?  what does the future hold?  small doors...little sparks and they'll grow slowly into a grand fanale like you've never dreamed.  you are a firework.

how about this for your weekend goal?

go through your pantry and fridge and get rid of anything with artificial color in it.  make a list of what you need to replace and go restock with some whole, clean versions with no artificial food dyes or preservatives.  they are out there, i promise:)  

next week or even the week after that...clean out the artificial additives & preservatives.

questions about a food item replacement?  there is so much help out there on the internet.  you can always leave a comment or send me an email and i'll let you know what we are liking lately.

boom boom boom.

it's time to let it go.

happy weekend hot stuffs - now go be a firecracker and light IT UP.

brighter than the moon.



  1. Boom, boom, boom, Baby! Love it, Love you!

  2. oooh lady, i don't know about some of those photos haha! me and fish, not so much, but! those quinoa cups are genius!


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