08-17-10
Chicken & Spinach Soup with Fresh Pesto
Makes 5 One and a Half Cup Servings
Ingredients:
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
Directions:
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
NUTRITION INFORMATION: Per serving: 204 calories; 8 g fat; 6 g fiber; 10 g carbohydrates; 18 g protein
05-26-10
Sweet Potato, Carrot, Apple, and Red Lentil Soup
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-Potato-Carrot-Apple-and-Red-Lentil-Soup/Detail.aspx
Makes 6 Servings
Ingredients:
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
Optional garnish: plain yogurt
Directions:
1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
NUTRITION INFORMATION: Per serving: 322 calories; 9 g fat; 9.5 g fiber; 43.5 g carbohydrates; 9 g protein
05-15-10
Pistou Soup
As seen on the following webpage: http://allrecipes.com/Recipe/Pistou-Soup/Detail.aspx?ms=1&prop25=37083490&prop26=DailyDish&prop27=2010-05-15&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 10 Servings
Ingredients:
3 quarts vegetable broth
2 cups water
2 cups fresh green beans – rinsed, trimmed, and snapped into bite-size pieces
4 zucchini, cut into small cubes
3 carrots, cut into bite size pieces
4 potatoes, cut into bite sized pieces
1 bunch basil, leaves picked from stems
10 cloves garlic, minced
3 tomatoes, chopped
1/2 cup olive oil
1 teaspoon salt
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package spaghetti, broken into 2-inch pieces
1/2 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
Directions:
1. Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
2. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
3. Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.
NUTRITION INFORMATION: Per serving: 456 calories; 16 g fat; 11 g fiber; 52 g carbohydrates, 17 g protein
04-27-10
Polano-and-Mushroom Posole
Makes 4 Servings
Ingredients:
4 poblano chiles
1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
5 medium portobello mushroom caps, cut into small cubes
1 large red onion, chopped
4 cloves garlic, chopped
One 15.5-ounce can hominy, rinsed
1 tablespoon ground cumin (about a palmful)
1 teaspoon dried oregano (about 1/3 palmful)
Salt and pepper
2 tablespoons tomato paste
1 bottle Mexican beer, such as Negra Modelo
Shredded green or red cabbage, for serving
Grated mild cheese, such as chihuahua, monterey jack or queso fresco, for serving
1 lime, cut into wedges, for serving
Soft flour tortillas, charred or warmed through, for serving
Directions:
1.Preheat the broiler and char the poblanos all over until the skin is blackened, 12 to 15 minutes. Place in a bowl and cover to steam for about 10 minutes. Peel, seed and chop the chiles.
2.In a large skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms and cook until softened, about 10 minutes. Add the remaining 2 tablespoons EVOO, 2 turns of the pan, the onion and garlic and cook for 5 minutes. Add the hominy, cumin and oregano and heat through; season with salt and pepper. Stir in the tomato paste for 1 minute. Stir in the beer and cook until reduced, 1 minute. Stir in the poblanos.
3.Serve the posole in shallow bowls with the cabbage, cheese and lime wedges, and the tortillas for wrapping and eating.
04-18-10
Tex-Mex Brown Rice Chili
Makes 6 Servings
Ingredients:
5 tablespoons extra-virgin olive oil
1 pound ground turkey
Salt and pepper
1 onion, finely chopped
1 jalapeño chile, finely chopped
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
One 28-ounce can crushed tomatoes with basil
One 12-ounce bottle light beer
3/4 cup brown rice
Chopped cilantro, shredded cheddar cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce, for serving
Directions:
1.In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add the turkey and cook, breaking it up, until browned, 7 to 10 minutes. Season with salt and pepper; using a slotted spoon, transfer the turkey to a plate.
2.Add the remaining 2 tablespoons olive oil to the pot and stir in the onion and jalapeño; cook until softened, about 5 minutes. Stir in the chili powder, cumin and oregano and cook for 1 minute more. Stir in the tomatoes and their juice, the beer and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 teaspoon salt. Bring to a boil, then lower the heat, cover and simmer for 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20 to 25 minutes. Season with salt and pepper. Serve with the toppings.
04-17-10
Spicy Pork Posole
Makes 4 Servings
Ingredients:
Directions:
Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 tsp salt and 1/8 tsp pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-low. Add remaining 1/4 tsp salt and 1/8 tsp pepper and cook, stirring occasionally, until onion is transparent, 15 to 20 minutes; reduce heat as needed to keep from burning. During last minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes. Add cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve garnished with radishes, avocado and jalapeño.
NUTRITION INFORMATION: Per serving: 285 calories; 10 g fat; 9 g fiber; 26 g carbohydrates
04-17-10
Spicy Hot Pot with Noodles
Makes 6 Servings
Ingredients:
Directions:
- In a heavy, medium saucepan, heat the vegetable oil over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring occasionally, until soft, 2 to 3 minutes. Add the chili paste and brown sugar and cook, stirring often, for 30 seconds. Add 1 cup water, the chicken broth and soy sauce. Stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 minutes.
- Meanwhile, in a pot of boiling, salted water, cook the pasta according to package directions. Drain and rinse under cold water, then toss with 1 tablespoon sesame oil.
- Stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. Add the cilantro and remaining 1 tablespoon sesame oil. Divide the noodles among 4 to 6 bowls and add the hot broth with the vegetables, meat and shrimp.
04-17-10
Harvest Soup with Apples and Bacon
Makes 8 Servings
Ingredients:
Directions:
- In a large pot, cook the bacon over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Discard all but about 3 tablespoons bacon grease.
- Add the onion to the pot and cook over medium heat, stirring, until soft, about 8 minutes. Add the chopped apples, squash, sweet potatoes, celery root, turnips and thyme sprigs. Cover and cook, stirring occasionally, until crisp-tender, about 15 minutes. Stir in the chicken broth and 5 cups of water, cover, bring to a simmer and cook until the vegetables are softened, about 10 minutes. Discard the thyme sprigs; season with salt and pepper.
- Using an immersion blender, puree the soup. Finely chop the remaining apple half. Top the soup with the apple, bacon and thyme leaves.
04-17-10
Corn Avocado Soup with Cheesy Toasts
Makes 4 Servings
Ingredients:
Directions:
- Using a food processor, finely chop 2 cloves garlic and the jalapeño. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water.
- In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup.
- Preheat the broiler. Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese. Broil the toasts until the cheese is softened.
- Top the soup with the remaining 1/2 cup corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.
04-06-10
Sausage-and-Broccoli Rabe Stoup
Makes 6 Servings
Ingredients:
Salt and pepper
1 large head broccoli rabe, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil (EVOO)
1 pound bulk hot or sweet Italian sausage
1 large onion, chopped
3 cloves garlic, chopped
1/8 teaspoon freshly grated nutmeg
One 32-ounce container (4 cups) chicken stock
One 28-ounce can stewed or diced tomatoes, with their juices
One 15-ounce can white beans, rinsed
1 1/2 cups small, short-cut orecchiette pasta
Grated pecorino-romano cheese, for topping
Directions:
Bring a medium pot of water to a boil, salt it, add the broccoli rabe and boil for 3 minutes. Drain and let cool.
In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the sausage and cook, crumbling with a spoon, until browned, 3 to 4 minutes. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with the nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and their juices and 2 cups water; cover and bring to a boil. Stir in the white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until al dente. Top with the cheese.