Flounder Chowder

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Flounder Chowder

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x
  • Category: Main Dish
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Ingredients

 

  • 1 cup water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • ½ cup diced celery
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen corn
  • ½ cup dry white wine
  • 1 cup diced potatoes
  • 1 can (28 oz) whole tomato
  • 1 can (8 oz) clam juice
  • 1 bay leaf
  • 1 cup dried dulse
  • 1 lb cubed fresh flounder
  • Two 4” pieces Emerald Cove Pacific Kombu

Instructions

  1. Soak kombu in the water for 15 minutes, remove, and reserve soaking water. Dice kombu into ½ squares and return to water.
  2. Heat soup pot; add olive oil and sauté onion, carrots, celery, peppers and garlic over medium heat until translucent. Add soaked kombu and water, corn, wine, potatoes, tomatoes, clam juice, and Bay leaf. Bring to boil, cover and simmer for 30 minutes.
  3. Rinse dulse, chop and add to chowder along with fish. Simmer until fish can be easily broken into pieces. Place into individual bowls and serve.

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Miso Soup with Kombu

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Miso Soup with Kombu

This tasty miso soup features our Emerald Cove Pacific Kombu seaweed which is known as the “King of Seaweed” due to its high mineral content and flavor enhancing qualities. Our best selling Miso Master Organic Traditional Red Miso adds the magic touch with its delicious umami goodness and beneficial enzymes that makes miso soup so special. 

  • Author: Great Eastern Sun
  • Yield: 6-8 Servings 1x
  • Category: Soup
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Ingredients

Instructions

  1. Bring water and kombu to a boil and then remove kombu (you may save kombu for another use). Add scallion to stock, then carrots, and simmer about 10 minutes. Add greens and simmer, uncovered for 5 to 10 minutes. Turn off heat.
  2. Dilute miso in some of the broth, add to soup, and allow to sit a few minutes before serving.  
  3. Other vegetable combinations such as potato-leek-wakame, or shiitake mushrooms-turnips-greens may be substituted.

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Hearty Vegetable Bake

Hearty Vegetable Bake Recipe
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Hearty Vegetable Bake

Hearty Vegetable Bake Recipe

The rich flavors of this casserole will melt away the winter blues!

  • Yield: 4 Servings 1x
  • Category: Side Dish
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Ingredients

  • 17” piece Emerald Cove Pacific Kombu
  • 1 cup water
  • 1 onion
  • 1 small head cabbage
  • 4 carrots
  • 1 small butternut squash
  • 1 tbsp plus 1 tsp soy sauce

Instructions

  1. Soak kombu for 10 minutes in 1 cup of water, remove from water and chop into one-inch squares. Reserve soaking water.
  2. Cut onion and cabbage into wedges, cube carrots into small pieces and squash into larger pieces. Place in a baking dish.
  3. Add soy sauce to kombu soaking water and pour over vegetables. Cover and bake in a moderate oven for an hour.

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Onion Soup

Onion Soup featuring Emperor's Kitchen Organic Shiitake Mushrooms
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Onion Soup

Onion Soup with Emperor's Kitchen Organic Shiitake Mushrooms

Our Emperor’s Kitchen Organic Shiitake Mushrooms add the perfect touch to this tasty onion soup.

  • Author: Great Eastern Sun
  • Yield: 3-4 Servings 1x
  • Category: Soup
  • Cuisine: French
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Ingredients

Instructions

  1. Soak kombu and shiitake in the water for 30-60 minutes. Bring to a simmer, uncovered, over medium heat. Remove kombu and shiitake (reserving for another use) and set aside.
  2. Slice onions thinly in half moons. Heat oil in medium-sized skillet; add onions and a pinch of salt and sauté over medium-low heat until translucent. Lower heat, add kombu/shiitake soaking water, cover, and cook 15-20 minutes.
  3. Add remaining salt and bay leaf, and simmer 15 minutes.
  4. Add soy sauce and celery seeds, simmering 5 minutes more.
  5. Garnish with minced parsley and croutons and serve hot.

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