• Potato Chowder from Bogota

    December 16, 2007 Author: Rachel
    No comment yet

    columbian-potato-chowder.jpg

    The original recipe is in the Fiesta! A Celebration of Latin Hospitality cookbook, but we’ve changed a few things, so the recipe bellow is our adaptation. It’s really tasty and is great for a cold winter day. It’s also a great way to use up potatoes.

    Ingredients:

    • 4 boneless, skinless chicken breasts
    • 7 1/2 c. chicken stock
    • 3 pounds yukon gold potatoes (or whatever kind you like), divided: 2 pounds sliced thin and 1 pound cubed
    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 1/2 c. diced red bell pepper
    • 1/4 c. chopped celery
    • 1 tsp. paprika
    • 1/2 tsp. cumin
    • 2 zucchinis, sliced into half moons
    • salt to taste
    • 1 c. frozen corn
    • 1/3 c. heavy cream
    • 1 avocado, diced
    • Cilantro, chopped
    • 1-4 chipotles in adobo, minced

    Directions:

    1. In a large soup pot, combine the chicken and stock and bring to a simmer over medium-low, skimming off the foam that rises to the surface. Add the 2 pounds of sliced potatoes and simmer, covered, over low heat until the chicken is tender, about 20 minutes. Remove the chicken and cube. Continue cooking the potatoes until soft, about 10 minutes more.
    2. While the potatoes are cooking, combine the onion, garlic, bell pepper, celery, paprika, and cumin in a blender with 1 c. of the broth from the soup pot, and puree until smooth.
    3. Add the puree mixture to the pot, along with the cubed potatoes and zucchini. Add salt to taste. Cook the soup until the cubed potatoes are tender and the sliced potatoes have almost disintegrated, about 20 minutes more.
    4. Add 1 c. of frozen corn and cook for another few minutes; then stir in the cream and the reserved chicken into the soup and simmer for 5 minutes.
    5. Ladle the soup into bowls and garnish with avocado, cilantro, and minced chipotles.

    Potato Chowder from Bogota:

    5star.jpg

  • Anne’s Garlic Soup

    December 16, 2007 Author: Rachel
    No comment yet

    annes-garlic-soup.jpg

    This recipe is from Wolfgang Puck. It was good, but I don’t think we’ll have it again. It was really thick…like eating mashed potatoes, so if you make it, be sure to add more stock. Surprisingly the garlic flavor was not overwhelming; however, if you’ve ever eaten A LOT of garlic, you know what it does to your body–your sweat smells like garlic and lots of other things that I won’t mention on a food blog! If you’re brave enough to try this soup, do yourself a favor and buy the garlic already peeled. It took me 40 minutes to peel all the garlic for this recipe!

    Ingredients:

    • 2 c. (about 3/4 lb) peeled garlic
    • 1 large baking potato, peeled and cut into 1 inch cubes
    • 2 c. chicken stock
    • salt and pepper
    • 3/4 c. heavy cream

    Basil Oil:

    • 1/4 c. fresh basil leaves
    • 1/4 c. Italian parsley
    • 1 c. olive oil

    Directions:

    1. Blanch the garlic: In a medium saucepan, combine the garlic and water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and return the garlic to the pan. (Blanching the garlic will soften and also decrease the strong taste of the garlic.) Add the potatoes and chicken stock and season lightly with salt and pepper. Bring to a boil, lower the heat, and simmer until the potatoes are tender, about 20 minutes.
    2. Pour in the cream and just bring to a boil.
    3. Meanwhile, prepare the basil oil: In a blender, puree the basil, parsley, and the olive oil until smooth. Strain and reserve (I skipped the straining part). Clean the blender.
    4. Pour the garlic soup into the blender (it may have to be done in two batches) and puree until smooth. Scrape into a clean saucepan and reheat over a low flame. Correct seasoning to taste.
    5. Ladle soup into bowl and drizzle with basil oil.

    Anne’s Garlic Soup:

    3star.jpg

  • Turkey Tamale Potpie

    December 8, 2007 Author: Rachel
    No comment yet

    turkey-tamale-pot-pie.jpg

    I adapted this recipe from the Cooking Light, October 2006 issue. I changed it up a bit from the original recipe, and the one thing I will change for next time is to drain the tomatoes, because putting the can of tomatoes with the juices in made it too watery for my taste. Think of this dish as a chili with a cornbread topping.  Overall, this is excellent, and it took less than 40 minutes from start to finish.

    Ingredients:

    Filling:

    • 1 TBSP olive oil
    • 1 onion, chopped
    • 1 red bell pepper, chopped
    • 4 garlic cloves, minced
    • 1 pound 97% fat free ground turkey breast
    • 2 chipotles, diced
    • 1 tablespoon chili powder
    • 1 teaspoon dried oregano
    • 1 tsp. cumin
    • 1/2 teaspoon salt
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
    • 1 (15-ounce) can kidney beans, rinsed and drained
    • 1 cup of corn
    • Garnish with sour cream, cheese, or cilantro

    Topping:

    • 1 cup all-purpose flour
    • 3/4 cup yellow cornmeal
    • 1/3 cup sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1 cup low-fat buttermilk
    • 1 large egg, lightly beaten

    Directions:

    1. Preheat oven to 425°.To prepare filling, heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and turkey; cook 10 minutes or until turkey loses its pink color. Add chipotle chili powder, oregano, cumin, 1/2 teaspoon salt, tomatoes, corn, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
    2. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.
    3. Garnish with sour cream, cheese, or cilantro.

    Turkey Tamale Pot Pie:

    4star.jpg

  • Thai-Style Chicken Pumpkin Soup

    November 26, 2007 Author: Rachel
    No comment yet
    thai-style-chicken-pumpkin-soup.jpg

    This recipe comes from Best-Loved Slow Cooker Recipes, and this recipe is the reason I bought this cookbook. It didn’t disappoint either. I deviated from the recipe to make it my own, and it was delicious. It’s thick, filling, and tasty. The great thing about this soup is that you can pretty much put anything you like in it…any veggies and any meat or just go vegetarian. Eggplant, zucchini, potatoes and peas would be delicious additions. Be sure your veggies are cut pretty small so they will cook in the lotted time, otherwise you can partially cook them and then add to the crock pot, or add them raw and cook for a few hours before adding the chicken. I wouldn’t just extend the cooking time with the chicken in the crock pot from the beginning, because it will be overdone. It also doesn’t have to be prepared in a crock pot either.

    This recipe is called a soup, but I’ve really made it into a Thai curry dish.

    Ingredients:

    • 1 TBSP olive oil
    • 6 boneless skinless chicken breasts, but into 1 inch cubes (I used 2 breasts)
    • 1 large white onion, thinly sliced
    • 3 garlic cloves, minced
    • 1 TBSP fresh ginger, minced
    • 1/2 to 3/4 tsp crushed red pepper flakes
    • 1 TBSP brown sugar
    • 1-2 TBSP Thai red curry paste, depending on your heat likes
    • 2 stalks celery, trimmed and diced
    • 2 carrots, peeled, trimmed and diced
    • 1 can (15 oz) pumpkin
    • 1/2 c. mango nectar
    • 1/2 c. fresh lime juice
    • 1/2 c. creamy peanut butter
    • 4 c. chicken broth
    • 2 TBSP rive vinegar
    • 1/2 c. fresh cilantro
    • 1/2 c. heavy cream
    • 1 TBSP cornstarch
    • Hot cooked rice
    • 3 green onions, minced
    • 1/2 c. roasted unsalted peanuts

    Directions:

    1. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes. Add onion, garlic, ginger, crushed red pepper flakes, brown sugar, and curry paste; cook for 1 or 2 minutes longer or until mixture is fragrant .
    2. Add celery carrots, pumpkin, mango nectar, lime juice, peanut butter and broth in a bowl and stir to combine.
    3. Transfer chicken mixture to crock pot; cover chicken with sauce.
    4. Cover the crock pot and cook on high for 2 1/2 to 3 hours.
    5. Stir in rice vinegar. Mix cream and cornstarch together in a small mixing bowl. Stir mixture into soup. Simmer, uncovered for 10 minutes or until soup thickens.
    6. To serve, put rice in soup bowls. Ladle soup around rice. Sprinkle with cilantro, green onion and peanuts. Squeeze fresh lime juice over soup, if desired.

    Thai-Style Chicken Pumpkin Soup:

    4star.jpg

  • Curried Pumpkin-Peanut Soup

    November 18, 2007 Author: Rachel
    No comment yet

    curried-pumpkin-soup.jpg

    After last week’s disappointing Southwest Pumpkin Soup, I decided to make our tried and true all time favorite pumpkin soup. Even -s, who doesn’t care much for pumpkin, loves this soup. This recipe comes from the Seattle Times. I get weekly recipes by email from the Times, and I got this one in 2006. Apparently they liked it so much that they sent it again just last month. Everyone we’ve ever made it for has loved it. A curry aficionado loved it so much she asked for the recipe. If you like peanuts, curry and pumpkin this soup is for you!

    Ingredients:

    • 2 TBSP red skinned peanuts (I omitted)
    • 1 TBSP butter
    • 1 small onion, peeled and finely chopped
    • 1 garlic clove, peeled and minced
    • 2 c. canned pumpkin puree
    • 1/2 c. smooth natural peanut butter (I used Skippy Natural)
    • 2.75 c. chicken broth
    • 2.25 tsp. curry powder
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. salt
    • 1/2 c. plain nonfat yogurt, divided (I used sour cream)
    • 4 tsp. fresh lemon juice

    Directions:

    1. Put the peanuts into a small baking pan and roast in a preheated 350F oven for 10 minutes. Cool slightly; place in a kitchen towel and rub together to remove the skins. Chop coarsely and set aside.
    2. In a large sauce pan, heat the butter over medium heat. Add the onion and garlic; saute until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.
    3. Puree the soup in a food processor or in several batches in a blender (I omitted this step-I prefer the more rustic charm of the small tender pieces of onion and garlic). Pour back into the pan and set over medium-low heat. Stir in 1/2 c. yogurt/sour cream and the lemon juice. Heat through for about 5 minutes but do not let the soup come to a boil.
    4. Serve with a green salad and crusty bread! D’Lish!!!

    Curried Pumpkin-Peanut Soup:

    5star.jpg

  • Southwest Pumpkin Soup

    November 15, 2007 Author: Rachel
    1 Comment

    southwest-pumpkin-soup.jpg

    This recipe comes from the Watermark restaurant in Cleveland, republished in our local paper. This soup had so much potential, and I was so excited to try it, but it fell flat and it was too sweet. As is, I wouldn’t make it again, but with some changes I might give it a try. I’ll post the recipe as is and then what I would do differently.

    Ingredients:

    • 3 c. chicken stock
    • 1 c. whipping cream
    • 1 15 oz can pumpkin
    • 3 TBSP packed dark brown sugar
    • 1 tsp. ground cumin
    • 1/2 tsp. chili powder
    • 1/2 tsp. ground coriander
    • 1/8 tsp. ground nutmeg
    • salt and pepper
    • 3/4 c. grated sharp cheddar cheese
    • chopped fresh cilantro

    Directions:

    1. Bring chicken stock and whipping cream to a boil in a heavy pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
    2. Season to taste with salt and pepper.
    3. Garnish with cheese and cilantro.

    What I would do next time:

    Ingredients:

    • 3 c. chicken stock
    • 1 c. whipping cream
    • 1 15 oz can pumpkin
    • 1 TBSP brown sugar
    • 1 tsp. ground cumin
    • 1/2 tsp. chili powder
    • 1/2 tsp. ground coriander
    • 1/8 tsp. ground nutmeg
    • 1 c. sweet corn
    • 1-2 chipotles in adobo, minced
    • salt and pepper
    • 2 c. cooked chicken, bite sized pieces
    • 3/4 c. grated sharp cheddar cheese
    • 1 avocado, chopped
    • chopped fresh cilantro

    Directions:

    1. Bring chicken stock and whipping cream to a boil in a heavy pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Add corn and chipotles. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
    2. Season to taste with salt and pepper.
    3. Stir in cooked chicken
    4. Garnish with cheese, avocado, and cilantro.

    Southwest Pumpkin Soup:

    2star.jpg

    But willing to give it another try with the above changes

  • Bean Sausage and Spinach Soup

    November 10, 2007 Author: Rachel
    No comment yet

    sausage-spinach-soup.jpg

    I found a recipe in Saveur that sounded interesting. We changed it up a bit-more to our liking, and the result was a very tasty soup that -s said he’d definitely like to have again. What originally drew us to this recipe is that our 3 year old has decided that he loves beans, so playing that up we’ve been making a lot of dishes with beans, but of course tonight neither of the kids were too interested in dinner, so the verdict is still out as to whether the kids will really like it.

    Ingredients:

    • 1 TBSP olive oil
    • 1 lb. sweet Italian sausage, casings removed (you can use hot sausage if you like)
    • 2 garlic cloves, minced
    • 2 tsp. Italian seasoning
    • 3 19 oz cans of cannellini (white beans or great northern beans or whatever beans you like), drained and rinse 2 cans of beans and the 3rd can will go in juices and all
    • 1/4 c. chopped flat leaf parsley, reserve 1/2 for garnish
    • salt and pepper
    • 6 c. chicken broth (if you use a saltier broth, use 4 c. broth and 2 c. water)
    • 1/4 c. pecorino romano cheese (you can use parmesan), finely grated or just use a veggie peeler and shave the cheese
    • 1.5 c. uncooked pasta (I used rigatoni)
    • 2 c. fresh spinach (use more or less to your liking)

    Directions:

    1. Heat olive oil in large pot over medium-high heat, add garlic, Italian seasoning, and sausage
    2. When sausage is browned and nearly cooked through add the 2 cans of beans that have been drained and rinsed, 1 can of beans juices and all, the broth, 1/2 of the parsley, and the cheese
    3. Once the soup comes to a boil, add the pasta and cook until al dente
    4. Adjust seasoning as necessary
    5. As soon as the pasta is cooked add the spinach, mix the spinach in until spinach just wilts, serve and garnish with parsley

    Bean Sausage and Spinach Soup:

    4star.jpg

  • Pasta e Fagioli

    November 7, 2007 Author: Rachel
    No comment yet

    pasta-e-fagioli.jpg

    I believe the original source of this recipe is the San Francisco Chronicle in the early 90’s. Over the years I’ve changed it up a bit, and the recipe below reflects those changes. I absolutely love this soup. It is so hearty, so flavorful, so satisfying, and very healthy. My mom used to make this recipe a lot, so whenever I make it I think of her. Added bonus is that it’s kid approved. Our 3 year old asked for 4 helpings (he loves pasta and beans)! I’ve made this soup for guests, and it’s a definite crowd pleaser.

    Ingredients:

    • 1 TBSP olive oil
    • 2 onions, sliced thick
    • 4-6 carrots, sliced thick (or 1 c. petite carrots)
    • 1 red pepper, cut into 1 inch strips
    • 4 garlic cloves, minced
    • 1 TBSP Italian seasoning
    • 1 large (28 oz.) can of whole tomatoes (or crushed tomatoes)
    • 8 c. vegetable or chicken broth
    • 2 19 oz. cans of white kidney or cannellini beans, drained and rinsed
    • 2.5 c. uncooked pasta (I use rigatoni)
    • salt and pepper
    • 1/3 c. green onions, chopped
    • 1/4 c. Parmesan cheese

    Directions:

    1. In a heavy saucepan, heat the olive oil over medium-high heat. Add the onions, carrots and red bell pepper, and cook, tossing for about 6 minutes or until veggies are crisp-tender.
    2. Add the garlic and Italian seasoning; cook, stirring for about 2 minutes.
    3. Add the tomatoes with the juices (crush them a bit with your hands just prior to adding) and continue to stir. Cook until thickens, about 6 minutes
    4. Add the chicken broth and beans. Bring soup to a boil. With a large spoon smash some of the beans against the side of the pot (or just before you add the beans smash some of them). Skim off any foam; reduce the heat and simmer gently, covered, for about 20 minutes.
    5. Stir in pasta and boil gently, uncovered, until the pasta is nearly tender.
    6. Correct the seasoning, if necessary, with salt, pepper and Italian seasoning.
    7. Sprinkle each serving with green onions and parmesan cheese.

    Pasta e Fagioli:

    5star.jpg

  • Rustic Tomato Soup

    October 20, 2007 Author: Rachel
    No comment yet

    tomato-soup.jpg

    Nothing says fall like grilled cheese and tomato soup. EtE asked for soup and sandwiches for dinner (he’s had that at preschool and liked it). So -s decided to make homemade tomato soup. I take no credit for this recipe, except for chopping the garlic and rosemary. The soup turned out excellent and is kid approved! It’s super easy to make, and we’ll definitely make this one again.

    Ingredients:

    • 2 15 oz cans of Muir Glen Fire Roasted Tomatoes
    • 3 TBSP garlic, minced
    • 1.5 TBSP fresh rosemary, chopped (or 1.25 tsp dried)
    • 1.5 TBSP fresh thyme, chopped (or 1.25 tsp dried)
    • 4 cups chicken broth
    • 4 TBSP fresh basil chopped
    • Olive Oil
    • Baguette

    Directions:

    1. Put tomatoes and juices in food processor and process until chunky or desired consistency
    2. Heat olive oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes
    3. Stir in tomatoes, rosemary, and thyme
    4. Add chicken stock; bring to boil
    5. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. Stir in basil. Season to taste with salt and pepper
    6. Meanwhile, preheat broiler. Brush both sides of baguette slices with olive oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. When the bread comes out of the oven rub a raw garlic clove over the bread to infuse the bread with a bit of garlic. You can serve the croutons on the side or in the soup. If you put them in the soup, it gives the soup great texture.

    Rustic Tomato Soup:

    5star.jpg

  • Chili

    October 17, 2007 Author: Rachel
    No comment yet

    chili.jpg

    One thing I love about chili is that anything goes.  I’m no purest when it comes to chili, so I will not enter the debate of tomatoes or no tomatoes, beans or no beans etc. I threw this chili together tonight, not exactly having a plan, and it turned out really well.  -s even said he’d love to have it again, and it was kid approved…always a plus. One great thing about this recipe is that it’s not spicy, and yet it has loads of flavor. Each diner can add his/her own spice with the topping choices.

    Ingredients:

    • Olive oil
    • 1 lb. of ground turkey (you can use beef too or leave the meat out entirely)
    • 1 tsp. chili powder
    • 1 tsp. cumin
    • 1 tsp. coriander
    • 1/2 tsp. paprika
    • 2 15.5 oz cans of kidney beans
    • 4 15.5 oz cans of chili ready diced tomatoes or stewed tomatoes (has chili spices already in the can)

    Directions:

    1. In a large pot heat a bit of olive oil over medium high heat; then brown the meat with the chili powder, cumin, coriander, and paprika
    2. When meat is just about cooked through, add beans and tomatoes
    3. Bring to a boil and simmer for 30 minutes or more
    4. Serve with cornbread or you can actually serve the chili over the pasta to make a quasi Cincinnati Chili. Top with cheddar cheese, diced onion, green onion, sour cream, tobasco sauce etc.

    Chili:

    4star.jpg

Previous Page Next Page