Foodbuzz

Soups

Spicy Roasted Red Pepper and Tomato Soup

 

Saturday, January 21st, 2012

roasted red pepper soup

Tomatoes and bell peppers are summer veggies, but this soup offers a great way to enjoy them during winter — you only need canned tomatoes and jarred red peppers.  Plus, the soup is simple and quick to prepare, so you’ll have a hot flavorful meal on the table in less than 30 minutes!

roasted red pepper soup

Roasted Red Pepper and Tomato Soup

1 medium onion, chopped

2 Chipotle peppers canned in adobo sauce, finely chopped

1/2 cup white or red wine

Two 12-oz jars roasted red peppers, drained well and chopped

1 28-oz can diced fire roasted tomatoes

1 14-oz can diced tomatoes of any kind

1-2 cups water

1/2 cup heavy cream (I never use cream, but it’s worth it here!)

Salt to taste

Instructions:

Heat a heavy bottomed pot (like a Dutch oven) over medium heat.  Add a generous drizzle of olive oil (1-2 Tbsp) and the onions and saute for 5-7 minutes or until onions are soft and translucent.  Sprinkle with a little salt (1/4 tsp) then stir in the wine and Chipotle peppers.  Let the wine evaporate (2-3 minutes) then add the roasted red peppers, canned tomatoes, and water and let simmer for 15 minutes.  Remove the pot from the heat and blend using an immersion blender (aka hand blender) until the soup is a smooth consistency.  Stir in the cream and serve with a dollop of yogurt on top, if desired.  FYI: this soup is spicy!  If you prefer mild tastes, add only one Chipotle pepper.

Perfect with a warm piece of cornbread!

roasted red pepper soup

Meyer Lemon and Tomatillo Gazpacho

 

Thursday, September 15th, 2011

gazpacho recipe

Gazpacho is a cold vegetable soup, traditionally made from blended tomatoes, cucumbers, bell peppers, onions, garlic, and some spices or fresh herbs.  There are many different takes on this refreshing low-calorie dish, and really you could add whatever raw veggies you like.  This particular Gazpacho recipe is unique in flavor, thanks to the tomatillos (which replace tomatoes here) and the bright, slightly sweet taste of Meyer lemons.  It would also be good with fresh cilantro, a touch of garlic, and/or avocado.

Meyer Lemon & Tomatillo Gazpacho

Print This Recipe

Number of Servings: 8

    Ingredients

  • 1 handful Fresh Cilantro
  • 1 whole English or Hothouse Cucumber
  • 2 whole Orange or Yellow Bell Pepper
  • ½ medium Red Onion
  • 1 ½ lbs Tomatillos, husks removed
  • ½ teaspoon Ground Cumin
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • ¼ cup Fresh Lemon Juice, from a Meyer or regular lemon
  • 2 teaspoons Sugar
  • 2 teaspoons Kosher salt
  • 10 dashes Hot sauce

    Directions

  • 1 Blend vegetables.

    Cut all the veggies into large chunks. Place the cucumber chunks in the food processor and pulse until very finely chopped. Scrape cucumbers into a large bowl. Repeat this process with the yellow peppers, cilantro, onion, tomatillos, until all your veggies are blended.

  • 2 Stir in seasonings.

    Add the lemon juice into the bowl, along with the cumin, hot sauce, white wine vinegar, oil, sugar, and salt.

  • 3 Chill and serve.

    Chill the gazpacho for at least 30 minutes in the fridge before serving. Flavors will meld the longer the soup sits, so if you can make this soup the night before you need to serve it, even better. Garnish with avocado cubes, more cilantro leaves, or a dollop of Greek yogurt.

Print This Shopping List

  • No Department

    • 10 dashes Hot sauce

  • Baking

    • 2 teaspoons Sugar

  • Condiments

    • 2 tablespoons White Wine Vinegar

  • Fresh Herbs

    • 1 handful Fresh Cilantro

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Oils

    • 1 tablespoon Extra Virgin Olive Oil

  • Pantry

    • 2 teaspoons Kosher salt

  • Spices

    • ½ teaspoon Ground Cumin

  • Vegetables

    • 1 whole English or Hothouse Cucumber
    • 2 whole Orange or Yellow Bell Pepper
    • ½ medium Red Onion
    • 1 ½ lbs Tomatillos

An Easy Mother’s Day Meal

 

Sunday, May 8th, 2011

fish soup recipes

Your mom has probably made you thousands of meals over the years, so there’s no better way to show her your appreciation than by making her a delicious meal on Mother’s Day.  Luckily, you don’t need to kill yourself in the kitchen to do so.  This incredibly easy fish soup (recipe courtesy of my mom) tastes like a special treat, but is quick to prepare and difficult to mess up.  Served with a loaf of warm crusty bread, it’s the perfect Mother’s Day lunch or dinner.

Susan’s Fish Soup

2 Tbsp canola oil

1 large onion, diced

1 red bell pepper

2 large carrots, peeled and diced

2 zucchini, diced

1 Yukon Gold or Russet potato, peeled and cut into small cubes

1 medium sweet potato, peeled and cut into small cubes

2 bay leaves

1 tsp dried oregano

Salt & pepper

16 oz clam juice or fish broth

lb halibut, cut into large chunks

Heat a Dutch oven or other large pot over medium heat.  Add oil, onion, and carrot and saute for 5-7 minutes or until onion is beginning to soften.  Add bell pepper, zucchini, and potatoes, then sprinkle vegetables with salt & pepper and stir in bay leaves and oregano.  Saute another 5 minutes.  Pour in clam juice and 4 cups of water.  Let soup cook over medium-low heat until all the vegetables are cooked and soup is hot, about 20 minutes.  Add the fish chunks about 7 minutes before serving the soup, so that they cook through but don’t get tough.  Serve with warm bread & butter.

Happy Mother’s Day!

fish soup recipes

Green Foods for St. Patrick’s Day

 

Wednesday, March 16th, 2011

st patricks day recipes

In the past, you’ve probably eaten green cupcakes, guzzled green beer, or slurped down a Shamrock Shake to celebrate St. Patrick’s Day.  But with so many delicious naturally green foods in the world, why not make a festive meal featuring these instead?  After all we’ve learned lately about the potential dangers of food dyes, it makes a lot of sense to feature some good-for-you green foods on St. Patrick’s Day.  Here are some ideas:

st patricks day recipesCucumbers: Simply slice English or Hothouse cucumbers and soak them in a vinaigrette made of rice vinegar, sesame oil, sugar, salt, and pepper.  Sprinkle in sesame seeds or add chopped fresh mint if you want.  If you want a little more color, make these Greek Salad Cups.

st patricks day recipesArugula: This peppery green is perfect for a simple salad.  Toss it with lemon juice, olive oil, salt, pepper, then sprinkle on toasted Pepitas or any other nut.  Add some shavings of Parmesan or Pecorino cheese if desired.  Or, make this arugula salad with strawberries and edible flowers.

st patricks day recipesAsparagus: My favorite way to eat this spring veggie is simply roasted.  But if you want to turn it into a main dish, try it as a bed for fried eggs, or in this easy pizza with prosciutto and pine nuts.

st patricks day recipesBroccoli: I’m currently obsessed with making this pasta recipe, but broccoli is also a stellar side dish, especially when sauteed with a little garlic and lemon.  You can also use it for an easy green soup: just add florets to near-boiling broth with a couple of peeled and chopped potatoes. Cook a few minutes, then puree with an immersion blender.  Or make one of these green soups.

Easy Green Soups

 

Friday, February 11th, 2011

green soup recipe

Wait!  Just because I said “green soup” doesn’t mean you have to run away.  I swear you’re going to love these :)

Why make a green soup?  Because salads aren’t that tasty during winter months, there are tons of hearty cooking greens available, and we all want to be warmed up with a cozy mug of soup.  Plus, if you read yesterday’s post, you know that you need the calcium that dark leafy greens provide.  So gather up your courage and try one of the following recipes.  You won’t be disappointed.

Green Soup with Ginger

Simple Provencal Greens Soup with Croutons

Creamy Fennel and Greens Soup

Barley Soup with Greens, Fennel, Lemon, and Dill

Mushroom and Barley Stew with Greens

**The green soup pictured above was made by my friend and fellow personal chef in Los Angeles, Kari Lauritzen**

Turkey Posole Soup

 

Wednesday, December 1st, 2010

posole recipe

Still have some lingering leftover turkey?  Use it up today with this easy soup recipe.  It tastes nothing like Thanksgiving, so you’re taste buds won’t be bored, and it’s delicious served with a mini quesadilla or a few corn tortilla chips.  If you’re out of turkey by now, brown up some ground turkey or lean ground pork and use that instead, or substitute diced chicken breast.  This can also be made vegetarian by using white beans in place of meat.

Turkey Posole

Print This Recipe

Number of Servings: 8

    Ingredients

  • 1 tablespoon Canola Oil
  • 1 whole Yellow or Brown Onion, diced
  • 4 stalks Celery, diced
  • 1 Poblano Peppers, diced
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 quart Chicken Broth, Low sodium
  • 15 ounces Fire Roasted Diced Canned Tomatoes, (1 can)
  • 4 ounces Diced green chiles, (1 can)
  • 1 teaspoon Ground Coriander
  • 1 cup Fresh Cilantro, rough chopped
  • 2 cups Canned Hominy, (1 can)
  • 2 cups Cooked turkey breast, diced (can also use dark meat)

    Directions

  • 1 Saute veggies.

    Heat a large heavy-bottomed pot (like a Dutch oven) over medium heat. Add canola oil, then chopped onion, celery, poblano pepper, and a pinch of salt & pepper. Saute veggies until soft, about 10 minutes.

  • 2 Add liquids.

    Stir spices into veggies and let cook 1 min, then add the cans of green chiles and tomatoes, salsa, and broth. Let mixture come to a simmer then cover and cook over low heat for about 20 minutes.

  • 3 Finish soup.

    Drain the hominy in a strainer, then add it to the pot along with the turkey meat. Cook for 2-3 minutes then stir in the cilantro and serve with a wedge of lime (optional).

Print This Shopping List

  • Canned Vegetables

    • 15 ounces Fire Roasted Diced Canned Tomatoes

  • Fresh Herbs

    • 1 cup Fresh Cilantro

  • Oils

    • 1 tablespoon Canola Oil

  • Pantry

    • 1 quart Chicken Broth

  • Spices

    • 1 teaspoon Dried Oregano
    • 2 teaspoons Ground Cumin

  • Vegetables

    • 4 stalks Celery
    • 1 Poblano Peppers
    • 1 whole Yellow or Brown Onion

  • canned goods

    • 2 cups Canned Hominy
    • 4 ounces Diced green chiles

  • meat

    • 2 cups Cooked turkey breast

  • spices

    • 1 teaspoon Ground Coriander

Not sure what hominy is?  They’re dried maize (corn) kernels that are then soaked and canned.  This is what you’re looking for, and if you can’t find it in your regular grocery (most will have it), check a local Mexican market:

posole recipe

Fun Facts: If you grind up dried hominy, you get grits.  If you fry the kernels, you get corn nuts.

Curried Pumpkin Soup

 

Thursday, October 28th, 2010

pumpkin soup

This easy pumpkin soup is perfect for a Halloween party, appetizer on Thanksgiving, or simple meal on a cold fall evening.  For a little more sweetness, saute a couple of peeled, chopped apples along with the onions.  Throw a couple of homemade croutons on top before serving, or eat with cornbread or any rustic bread you like.

Pumpkin Soup

2 large onions, chopped

2 tsp curry powder

1/2 tsp white pepper (may sub black)

28 oz can Pumpkin (make sure not to get Pumpkin Pie Filling)

1 large sweet potato, peeled and diced

1 qt chicken or vegetable broth

1 can Light coconut milk, or 1.5 cups regular milk

Salt & pepper to taste

Heat 1 Tbsp oil in the bottom of a Dutch oven or large soup pot over medium heat for 2 min.  Add chopped onion and sweet potato and saute until onion softens, 5-8 min.  Add curry powder, pepper, and a generous pinch of salt and saute another minute.  Stir in canned pumpkin and broth and bring to a simmer.  Cook over medium-low heat until sweet potato is tender, about 15 minutes.  Remove from heat and carefully blend soup with an immersion blender (also called hand blender. If you don’t have one, let soup cool for 30 minutes and then blend in batches in a regular blender or food processor).  Stir in coconut milk or milk off of heat and serve.  If soup needs to be warmer, heat again covered over low heat, making sure not to boil after milk is added.

Chicken Tortilla Soup

 

Monday, October 25th, 2010

chicken tortilla soup

The weather has turned in most parts of the country, and it’s time to warm up with some soup.  Chicken tortilla soup is one of my favorites, because its super flavorful but low in calories and high in veggies.  Here’s my recipe (this is a great time to use one of these rotisserie chickens):

Chicken Tortilla Soup

1 large onion, chopped

3 stalks celery, chopped

2 large carrots, chopped

1 poblano pepper (or bell pepper), thinly sliced

3 cloves minced garlic

2 jalapenos, seeded and ribs removed, finely chopped

2 tsp ground cumin

2 cups chicken breast chunks

1 15-oz can fire roasted tomatoes

1 quart chicken broth, plus 2 cups water

Juice of 1 lime

1 small bunch cilantro, rough chopped

Salt & pepper to taste

4 corn tortillas, cut into strips

Heat a large heavy-bottomed pot over medium heat.  Pour 1 Tbsp canola oil into the pot, then add onions, carrots, celery, jalapenos, peppers and a sprinkle of salt & pepper.  Saute 5-8 minutes, then add garlic and cumin and saute one minute.  Add can of tomatoes, broth, and water and bring to a gentle boil, then reduce heat to medium-low, cover, and let simmer until veggies are fork-tender.  Stir in the chicken, lime juice, and 3/4 of the cilantro.  Remove from heat and serve with tortilla strips and a pinch of cilantro on top of each bowl.

Easy Make Ahead Meals for the Freezer

 

Wednesday, October 13th, 2010

freezer meals

Question: I’m nearing the end of my pregnancy and want to stock my freezer with some healthy dishes for after the baby comes. Can you recommend some of your recipes that are freezer-friendly and tasty when reheated?  Also, any tips on store-bought freezer food that’s not gross and/or unhealthy?

Answer: Good news! You can freeze almost any meal but salad.  Here are some of my favorite freezer-friendly meals:

  1. Soups and stews. This is the most obvious answer, but the wide variety of soups and stews you can make could keep you happy and satisfied for months.  My favorites: Chickpea Stew with Chicken Sausage, Mushroom Barley Stew, Healthy Cream of Mushroom Soup, and Barley Stew with Lemon, Fennel, and Dill.  This Root Veggie & Ginger Soup, pictured above, is also fantastic for fall.
  2. Braised meats. Pulled chicken, pulled pork, and ground beef in sauce, are great freezing options, because you can spoon them over noodles, a baked (or microwaved) potato, or scoop them onto a bun for a hearty sandwich.  My favorite healthier version of pulled meat is Rosemary Pulled Chicken.  You can also just brown lean ground beef or turkey with chopped onion, then add BBQ sauce and chopped fresh pineapple and canned diced tomatoes, for a unique take on a Sloppy Joe.
  3. Shrimp with Roasted Peppers and Feta. This dish takes virtually no time to prepare, can be put directly into the oven from the freezer, and is still ready in 20 minutes.  Plus, it’s low-cal and delicious.  Thank you, Real Simple.
  4. Enchiladas and Ready-to-Bake Pasta. Any enchilada recipe (like this yummy one) can be prepped in a baking dish, covered with plastic wrap and foil, and frozen right in the dish.  Just remove from the freezer, uncover, and bake until heated through.  The same goes for any pasta in sauce.  Make pasta with marinara sauce loaded with veggies, pour into a baking dish and sprinkle with mozzarella cheese, then cover and freeze.  When you’re ready to enjoy, pop it into the oven.
  5. Homemade Frozen Burritos. Load a large whole wheat tortilla with your favorite burrito fixin’s, like chicken breast, rice, beans, salsa, and cheese.  Roll into a burrito and wrap tightly in plastic wrap, then place burritos in a large Ziploc bag.  When you need a quick lunch or dinner, unwrap and pop a burrito into the microwave.  Add avocado and sour cream/yogurt after freezing.

Tasty, Healthy Freezer Aisle Options

Kashi Frozen Meals: single serving meals for quick lunches or meals in a hurry

American Flatbread Frozen Pizzas: the tastiest frozen pizza made with eco-friendly ingredients

Kashi Frozen Pizzas: higher fiber than all other frozen pizzas

Amy’s frozen pizzas and meals: Lots of great-tasting options, vegetarian and made from organic ingredients

Trader Joe’s frozen meals: So many options here. Some are healthy, some are not. Make sure to read Nutrition Facts Labels so you’re aware of what you’re buying.  Look for meals with lots of veggies (or add more frozen veggies of your own) that have under 300 calories and 10g fat per serving.

Lean Cuisine Spa Cuisine: some varieties are tastier than others, but at least these all have 2X the veggies

Remember, all frozen meals or pizzas should be served with veggies of some sort to make a balanced meal — a simple green salad, a side of sauteed broccoli, sliced tomatoes drizzled with balsamic, or even carrot & celery sticks with hummus.

Smoky Veggie Chili and Cornbread

 

Tuesday, July 6th, 2010

easy vegetarian chili

We had the best vegetarian chili in Santa Fe.  The flavor was so deep and smoky that it tasted almost like BBQ.  Below is my similar veggie chili recipe (with cornbread) that you can whip up at home.  This recipe seems long but it’s very easy, and you can substitute any veggies you have on hand.

For more of the tasty things we ate in New Mexico, scroll down!

Easy Vegetarian Chili

1 large onion, chopped

2 large carrots, chopped

2 stalks celery with leaves, chopped

1 large bell pepper, any color, chopped

2 chipotle peppers, canned in adobo sauce – chopped (may substitute 1 Tbsp chili powder)

1 Tbsp cumin

½ tsp ground ginger

one 15 oz can kidney beans, rinsed and drained

one 15oz can black beans, rinsed and drained

one 15 oz can vegetarian refried beans

one 28 oz can diced tomatoes (fire roasted if you can find them)

one 6 oz can tomato paste

1 cup water (add more if necessary)

1 cup frozen corn kernels

1 sweet potato or yam partially-cooked and cut into chunks (poke & microwave 3-4 min)

1 Tbsp brown sugar

1 Tbsp semi-sweet or dark chocolate, chopped (chips are easy)

2 Tbsp apple cider vinegar

In a large pot, sauté chopped onion, carrot, celery, and bell pepper with a pinch of salt for 5-8 min, or until beginning to soften.  Stir in the cumin, ginger, and chipotle pepper & saute one minute, then stir in the tomato paste.  Add the beans, canned tomatoes, and water and let simmer for until gently bubbling.  Then add corn, sweet potato, brown sugar, and chocolate.  Stir, then let simmer over low heat for ~30 minutes.  Before serving, add the apple cider vinegar (more to taste, it adds tang).  Serve with a dollop of Greek yogurt, fresh chopped cilantro, and cornbread.  Note: If your soup ends up spicier than you’d like, add the juice of a lime or more apple cider vinegar, which will help neutralize the spice.

Cheddar Corn Bread

1 1/2 cups finely ground cornmeal

1 cup whole wheat pastry flour (or white whole wheat flour)

2 tsp baking powder

1 tsp baking soda

1 tsp Kosher salt (or 1/2 tsp table or sea salt)

1/4 cup canola oil

2 eggs (or 1 egg + 2 egg whites)

2 Tbsp honey

1 1/4 cup low-fat buttermilk

1 cup frozen corn kernels (not thawed)

3/4 cup shredded extra sharp cheddar cheese

Preheat oven to 375.  Spray an 8×8 baking dish with nonstick cooking spray.  In a large bowl, whisk together oil, eggs, and honey.  In a separate bowl, combine cornmeal, flour, baking powder and soda, and salt.  Add half the dry ingredients to the wet, then stir in half the buttermilk.  Toss the corn kernels with the remaining flour and add to the mixture along with the remaining buttermilk, then fold in the shredded cheese. Pour batter into the greased pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

View all of our pictures from New Mexico.

Creamy Corn Soup

 

Tuesday, June 29th, 2010

creamed corn soup

Fresh corn is in season (YAY!) and one of the tastiest ways to eat it is in it’s basic form.  Try this creamy corn soup, which is crazy good and so easy to make.  Simply cut the kernels off fresh corn cobs (~ 8 cobs will serve 4), put 3/4 of the kernels into a food processor & pulse until pureed, then put into a pot with the rest of the kernels and some salt, pepper, a little butter.  Serve with pepitas (shelled pumpkin seeds) and fresh parsley on top (optional).

Cool fact: corn has it’s own “milk,” that’s released when you cut kernels off a cob, so you can make creamy corn dishes without ever adding cream!

More corn recipes.

This recipe comes from my incredibly creative friend and fellow private chef, Kari Lauritzen 8-)

Mexican Veggie Soup

 

Tuesday, June 8th, 2010

squash chayote

Wondering what this funny looking veggie is?  Chayote, a.k.a. type of summer squash grown mainly in Costa Rica and Mexico.  Chayote is cheap, versatile, and a great addition to soups because it retains its slightly crunchy texture and helps thicken the soup a bit.  Look for it in the grocery store near the zucchini.

Don’t be intimidated by all the ingredients in the soup recipe below.  It’s easy to make and hard to mess up.  When I made it for my mom a couple months ago, she said it was the best soup she’s ever had and has since been begging me for the recipe.  Here it is, Mom, finally.

Mexican Veggie Soup with Chayote & Poblano Peppers

3 pre-cooked chicken sausages (Andoullie, jalapeno, cilantro, anything non-Italian)

1 onion, chopped

2 poblano peppers (the dark green kind used for chile relleno), chopped

3 cloves garlic, minced

1 Tbsp dried oregano

1 tsp ground cumin

2 tsp chipotle chili powder (or use regular chili powder & add splashes of Chipotle Tabasco)

2 chayote, diced into small cubes

1 16-ish oz jar Salsa Verde

1 15-oz can fire-roasted diced tomatoes

1 qt chicken broth

2 cups water

1 can refried pinto beans

a few handfuls of frozen corn kernels

2 cups cooked or partly cooked white rice (perfect time for store-bought packet)

large handful cilantro, roughly chopped

juice of 1 lime

  1. Heat 1 Tbsp oil in the bottom of a large heavy pot.  Slice the sausages and place them in the pot to cook for 3-4 minutes/side or until they brown.  Remove them to a plate (put a paper towel down to drain extra grease).
  2. Add 1 more Tbsp oil to the pot, along with the chopped onions, poblano peppers, and a pinch of salt. Saute until they begin to soften, about 5 minutes.

    3. squash chayote

  3. Add the garlic, spices, and chopped chayote and saute 2 minutes, then add the salsa, tomatoes, broth, and water and cook about 10 minutes.  Stir in the can of refried beans.
  4. When the soup’s reached a gentle boil, add the sausage, rice, and corn kernels.  Cover the soup and cook over low heat for about 20 minutes.  When the veggies are soft, the soup’s done.
  5. Stir in the cilantro and lime juice before serving.  Garnish with dollop of plain yogurt and eat with warm corn tortillas.

squash chayote

Variations: to make this soup vegetarian, omit the sausage and add a can of drained black beans.  If you want to reduce the salt content of the soup, or are feeling ambitious, use 4 fresh chopped tomatillos instead of the jar of salsa verde.  These little green things in husks are tomatillos, and they have them in most grocery stores nowadays (all you have to do is remove the husk and chop like a tomato):

squash chayote

Want to see more recipes?  Check these out.

Soup Ideas

 

Friday, May 7th, 2010

Soups can be a great way to trick yourself into eating healthy.  They’re warm, hearty, and satisfying, but if made well, can be just as low-cal (or more) as a salad.  Here are a couple of my favorites:

  1. Chickpea Stew with Chicken Sausage (pictured above).  Quick and easy, this is a staple at my house.
  2. Mushroom Barley Stew, from Bon Appetit.  Add twice the greens for more veggies.
  3. Barley Soup with Greens, Fennel, Lemon and Dill, from Bon Appetit.  This is an amazing soup–such a unique flavor!  I used onions in place of leeks, and a whole bag of these instead of the greens in the recipe:

  4. Cream of Mushroom Soup, from Eating Well.  I use quinoa instead of barley here, and just add the quinoa right to the pot, rather than cooking it in a separate pot first.  Just make sure to add a little more water or broth and stir every few minutes, so the grains don’t stick to the bottom.

Bon Appetit!  Have a great weekend!

I want to see more recipes!

Chicken with Tomatillos and Braised Fruit

 

Monday, May 3rd, 2010

Cinco de Mayo is one of my favorite holidays (as if I need an excuse to make Mexican food and have a margarita).  I’m celebrating all week long, with Bon Appetit’s help, so this was tonight’s dinner:

Recipe: Chicken with Tomatillo Sauce and Braised Fruit.  I made these changes:

  • boneless skinless chicken thighs and breasts instead of a whole chicken, to lower the fat & calories
  • used a large jar (24 oz) of Salsa Verde instead of using tomatillos, to save on chopping and add flavor
  • added 1 cup chicken broth
  • added 2 chopped Chayote squash, for extra veggies
  • added some unsweetened dried mango
  • served over rice with a dollop of yogurt on top
**Photo taken from “Mexican Favorites Slideshow” at www.bonappetit.com.

Ginger & Root Veggie Soup

 

Wednesday, October 14th, 2009


I have a cold & feel crummy so I made this soup last night. It helped.

Ginger & Root Veggie Soup
1 large onion
1 lb carrots, chopped into 1-inch chunks
3 cloves garlic
1-2 inch piece ginger (depending on how spicy you like it)
2 large sweet potatoes, cut into cubes
1 large white potato, cut into cubes
4 cups veggie broth
3 cups water
1 cup orange juice
1/2 tsp cinnamon
pinch of nutmeg
salt & pepper

Heat 1 tbsp olive oil in a large pot. Chop onion and toss into pot. Sprinkle with salt & saute until translucent, about 5 min. Add all the veggies, ginger, and garlic and season again with salt & pepper. Add spices, broth, and water. Let boil for about 20-30 minutes or until veggies are all very soft. Blend with an immersion (hand) blender until smooth. Add orange juice, stir, and season to taste with salt & pepper. Enjoy with a dollop of nonfat Greek yogurt or on its own.
Note: if the soup is very thick (like a puree) just add some water so it’s a soup consistency.