Vegetarian Chili

I am cutting back on meat and trying new meat-less entree recipes. My challenge is my meat-loving husband… who is an eats-meat-at-least-twice-a-day-everyday kind of meat-lover. I need recipes that can satisfy his craving and achieve my dietary objectives. I found this recipe on a newly discovered cooking blog, A Couple Cooks. I adapted the recipe slightly [...]

Lentil Soup

I created this soup today based mostly on what produce I had in the refrigerator, and the result was so good that I wrote down the recipe so I can repeat it.

Servings: 12

Fresh 2 Tbsp. butter 1 large onion 6 carrots 4 stalks celery 2 qts. Chicken Stock or vegetable stock 2 [...]

Fish Chowder

Fish Chowder is a classic New England recipe served year-round at the Glen-Mor Restaurant.

Servings: 6

Fresh 2 medium onions 3 large potatoes (1.5 lbs.) 2 ribs celery 2 lbs. haddock 2 Tbsp. butter 1-1/2 cups whole milk

Pantry 3 cups water 2-1/2 Tbsp. flour 2 cups water 1/2 tsp. salt 1/2 tsp. ground black [...]

Potato Bacon Soup

Jim took charge of this dish. His spotty memory recently produced two new soups, not previously identified on our To Do list: Potato Bacon and Mushroom Barley. 

Servings: 6

Fresh 8 oz. bacon, uncooked 2 oz. butter 1/2 small onion 2 celery stalks 4 large russet potatoes 1 qt. Chicken Stock 1 cup milk [...]

Mushroom Barley Soup

I came home from work to the lovely smell of mushroom barley soup, simmering on the stove. We made this again the following weekend as a starter for a dinner party.

Servings: 6

Fresh 2 carrots 2 stalks celery 1/2 large onion 2 cloves garlic 20 oz. white mushrooms 6 cups Chicken Stock


Oyster Stew

We found freshly shucked oysters from our grocery delivery service. This is an easy, classic stew that we enjoyed for a weeknight dinner.

Servings: 2

Fresh 6 oz. freshly shucked oysters 2 tsp. Clarified Butter 3/4 cups milk

Pantry 1/2 tsp. salt Oyster crackers

Saute oysters Melt Clarified Butter in a medium pot over medium heat. [...]

Cream of Asparagus Soup

Our first Cream of Asparagus Soup recipe was a nice cream soup, but the flavor of the asparagus was lost. With a few tweaks we recreated the Glen-Mor Restaurant’s version. The photo is one of my favorites for this book so far.

Fresh 1 lb. onion, approximately 2 medium onions 2-1/2 lbs. asparagus spears 6 [...]

White Turkey Chili

Turkey Chili was not on the Glen-Mor Restaurant menu and won’t be included in the cookbook. I made a batch last night to accompany homemade Cornbread for an improved photo.

Servings: 6 to 8

Fresh 1 lbs. ground turkey 1 medium onion 4 cups Chicken or Turkey Stock 1 lime 1 bunch scallions [...]

Corn Chowder

 The Glen-Mor Restaurant’s Corn Chowder was made from canned creamed corn, but we brightened-up the recipe using fresh corn cobs.

Servings: 6

Fresh 1 oz. salt pork 2 Tbsp. butter 4 ears yellow corn 1/2 medium onion 2 russet potatoes 1 cup milk 1 cup half & half 2 cups Chicken Stock Croutons

Pantry 2 Tbsp. all-purpose [...]

Cream of Tomato Soup

According to Jim, I make versions of tomato soup so often he can no longer tell them apart. This version is intended to replicate the Glen-Mor Restaurant’s Cream of Tomato Soup, which it does, as well as Jim can remember anyway.

Servings: 6

Fresh 2 Tbsp. butter 1 large onion 3 stalks celery [...]