Roasted Red Pepper Gazpacho

I've never had chilled soup.  I have to admit I was super skeptical.  So refreshing!

Ingredients:

2 oven-roasted red bell peppers
2 large ripe beefsteak-type tomatoes, seeded and cut into 1" pieces
1 small onion, chopped
2 or 3 cloves garlic, chopped
2 cups tomato juice
1 slice day-old whole wheat bread, crust trimmed
1 tbsp. white-wine vinegar
2 tbsp. extra-virgin olive oil
salt and pepper
1/2 c. finely diced green bell pepper
1/2 cup finely diced red radish
1/2 c. finely diced seeded cucumber
1 hard-cooked egg, chilled and finely chopped

Directions:

To roast the peppers: cut the peppers in half lengthwise, brush with oil, and bake on a baking sheet at 425 degrees until soft, 30 minutes.  Place peppers in bowl, cover, and let steam 10 minutes.  When cool enough to handle, remove the skin and seed the peppers.

Whirl the roasted peppers, tomatoes, onion, and garlic in a blender or food processor until pureed.  Pass the mixture through a fine strainer into a bowl.  Discard the solids.  Return to the blender or food processor.

Add the juice, bread, and vinegar.  Whirl until the soup is smooth.  With the motor running, drizzle in the oil until well blended.  Season to taste with salt and pepper.  Pour the gazpacho into a container, cover, and refrigerate for 8 to 25 hours to chill and allow the flavors to meld.

Divide the soup among 4 bowls.  Place the green pepper, radish, cucumber, and egg in individual small bowls and pass them to add to the soup.

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Weeknight Chili

Photo from America's Test Kitchen

This was the perfect dinner to feed to our weekend guests ~ It was so easy, hearty, and delicious! I was able to prep it all before they even arrived so that I didn't have to miss out on any of the fun! =) Don't be alarmed at the mass amount of chili powder in this recipe; because this is a slow cooker recipe, the heat dies down and you're left with great flavor.

Ingredients:

2 T. oil

2 onions, chopped medium

1 red bell pepper, stemmed, seeded and chopped medium

1/4 cup chili powder

1 Tbsp. cumin

1/2 tsp. cayenne pepper

Salt

6 garlic gloves, minced

2 lbs. ground beef (85% lean to help with the moisture)

1 (28 oz) can tomato puree

1 (28 oz) can diced tomatoes

2 (15.5 oz) cans red kidney beans, rinsed

Pepper

Directions:

1. Heat oil in a large Dutch oven (or stock pot) over medium heat until shimmering.  Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp salt.  Cook until the vegetables are softened, about 5 minutes.  Stir in the garlic and cook for 15 seconds.

2. Add the beef and increase the heat to medium-high.  Cook, breaking up the beef, until no longer pink, about 10 minutes. Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits.  Bring to a simmer, then pour into the slow cooker.

3. Cover and cook on low for 6-8 hours or high for 4-5 hours.  Stir in the beans during the last hour of cooking.  Before serving, season with salt and pepper to taste.  Serve with cheddar cheese and sour cream, if desired.

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Corn and Chicken Soup with Garlic-Cheese Biscuits

I was sick for two weeks.... and while this soup did not help me get better, it was soothing. :) A new, simple twist on chicken noodle soup.

1 (16oz) bag frozen corn, thawed

8 cups low-sodium chicken broth

1 T. unsalted butter

1 onion, chopped (I left it out for my anti-onion friends)

1 celery rib, sliced thin

Salt and Pepper

2 boneless, skinless chicken breasts, cut into 1/2-inch chunks

3 cups egg noodles

Directions:

Combine 2 cups of corn and 2 cups broth in blender and puree until smooth.  Melt the butter in Dutch oven over medium-high heat.  Cook onion, celery, remaining corn, and 1/2 teaspoon salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture.  Bring to a boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes.  Season with salt and pepper.

Believe it or not, this recipe came off the back of the flour bag! Yum!

Ingredients:

2 1/2 c. self-rising flour

2 tsp. sugar

1/2 c. butter

1 c. buttermilk

3/4 c. cheddar cheese

2 T. butter, melted

1/8 tsp. garlic powder

Directions:

Heat oven to 450 degrees.  Stir together flour and sugar.  Use a pastry blender to cut in 1/2 c. butter until mixture is crumble.  Stir in buttermilk and cheese until dough comes together.  Drop by large spoonfuls onto a cookie sheet and back 10-12 minutes.  After baking, brush with mixture of butter and garlic powder.

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Mama Leone's Chicken Soup

Mac's co-worker passed along this recipe to us and it is phenomenal!  I had seconds. :)  Next time, I will add more chicken.

Ingredients:

1/2 lb. boneless, skinless chicken breasts

2 t. salt plus extra for chicken

1/2 t. black pepper plus extra for chicken

1 T. olive oil

4 t. butter

1 medium onion, diced

3 celery stalks, diced

1 T. minced garlic

1/2 t. dried tarragon

1/2 t. dried oregano

2 t. paprika

1/2 c. plus 2 T. all-purpose flour

8 c. chicken broth

1 (14.5 oz) can diced tomatoes with juice

3/4 c. fat-free evaporated milk

2 c. thinly sliced fresh spinach

Directions:

Preheat oven to 375 degrees.  Season chicken with salt and pepper to taste and place ona baking sheet.  Bake for 15-20 minutes.  Remove from oven and cool.

When cool enough to handle, dice the meat and set aside.

While the chicken is baking, heat the oil in a large stockpot over medium heat.  Add the butter and melt.  Saute the onions and celery until the onions are translucent, about 6-7 minutes.

Add the garlic, tarragon, oregano, paprika, and remaining 2 teaspoons salt and 1/2 teaspoon black pepper.  Cook, stirring, for 3 to 4 minutes.

Add the flour and stir until well-combined.  Slowly whisk in the chicken broth and bring to a boil.  Add the tomatoes and cream.  Reduce heat and simmer for 20 minutes.  Add the reserved chicken breast and simmer 10 minutes more.  Just before serving, stir in the spinach. 

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Chicken Soup

Yummm, bring on the winter chicken noodle soup!

Ingredients:

1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3/4 c. frozen peas
1 lb. chicken thighs
2 c. wide egg noodles
1 c. canned tomatoes
32 oz. chicken broth
1 t. pepper
1 t. dried thyme
1 t. italian herb seasoning
1 t. oregano
1 t. salt
Bay leaves
1 t. cilantro
1 t. marjoram
1 t. basil

Directions:

Put onion, carrots, and celery in a crock pot.  Layer chicken thighs on top of vegetables (I put my on frozen).  Add in tomatoes, broth, and bay leaves.  Cook on low for 8-10 hours.  In the last hour, remove chicken and shred.  Cook noodles according to package instructions, reserving 1 cup of the pasta cooking water.  Add chicken back to the crock pot, along with the cooked noodles, reserved water, and spices.  Cook until heated through.

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Carrot Ginger Soup

Mac's parents came to visit last weekend and brought with them an arsenal of garden produce.  I was eternally grateful, until I realized that there was no way the two of us could consume all the yummy vegetables before they went bad.  So, I've been creative this week attempting to use them up without getting sick of them.  Today's attempt was carrot ginger soup.  2 lbs of carrots and one onion later, we have soup in the freezer for 4 meals and still more carrots left over!

Recipe adapted from foodnetwork.com

Ingredients:

2 T. butter

1 medium onion, chopped

6 c. chicken broth (I used 1 qt. chicken broth + 1 c. water + 1 c. milk)

2 lbs. carrots, sliced (I eye-balled 4 cups)

2 T. grated fresh ginger (i just grated a whole ginger root, didn't measure)

1 c. cream (used an additional cup of milk)

salt & pepper

Directions:

Saute the butter and onion in a stock pot (or your beautiful Le Creuset dutch oven, if you have one!) until onion is limp over medium-high heat.  Add in liquids, carrots, and ginger.  Cover and bring to a boil, then reduce heat and simmer until carrots are tender (about 20 minutes).  Transfer, in batches to a blender and puree until smooth (only fill your blender half way, as hot liquids expand).  Return to the pot and bring to a boil, adding in remaining milk/cream.  Season with salt and pepper to taste.  

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Slow cooker Minestrone

I was told recently that I'm bad at updating my blog... it's true, I won't deny it.  However terrible I am at consistenly updating it, this is my attempt at starting afresh...

This weekend I had the amazing blessing of seeing my three best friends all in one place!  It is a rare occurrence that happens only once every six months or so... it was such a treat to be able to host them and enjoy our yummy soup and rosemary bread.  This hearty crockpot dish is satisfying any time of the year!  It's easy to cut up all the veggies and cook the pasta the night before and then just throw everything in the morning.

Ingredients:
3-4 c. chicken broth
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can kidney beans (red or white)
2 carrots, peeled and chopped
1 celery stalk, chopped
1 small red onion, chopped
1 tsp. dried thyme
1/2 tsp. italian herb seasoning
2 bay leaves
salt and pepper
2 c. cooked pasta (we used whole wheat macaroni, but any small noodle will do)
1 medium zucchini, chopped
2 c. coarsely chopped spinach
grated parmesan cheese
Basil sprigs, if desired for garnishing

Directions:

Combine broth, tomatoes, beans, carrots, celery, onion, and herbs in a slow cooker.  Cover and cook on low for 6-8 hours.  Add in pasta, zucchini and spinach for the last 30 minutes. Remove bay leaves and serve with parmesan cheese.

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Black Bean Soup

I forgot to take a picture of this before it was gobbled up, but it's definitely worth a try!  It was passed on to me from a magazine and I adapted the recipe so I could make it in the slow cooker.  If you would like the original recipe just let me know!

Ingredients:

4 cans black beans, drained and rinsed
2 cans diced tomatoes
1 c. minced shallots
1 c. minced onion
2 t. ground cumin
4 t. chili powder
4 cloves garlic, minced
1/2-1 t. salt
1/4 t. pepper
3 c. beef broth
4 oz. Canadian bacon, diced (about 5 slices)
1 small butternut squash, peeled and diced
Cheddar cheese

Directions:
Set aside 2 cups of the black beans.  Puree the remaining beans and tomatoes in a food processor or blender until smooth.  Pour mixture into a 4.5-quart crock pot or larger.  Add in reserved beans, squash, onions, shallots, garlic, and broth, but don't stir.  Heat the canadian bacon in a skillet over medium-high heat until lightly browned, about 2 minutes.  Add to the crock pot and cook on low for about 8 hours.  Add in the spices, stirring and adding more broth if it is too thick.  Serve with shredded cheese, tortilla strips, and/or sour cream.

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Some New Favorite Things

This weekend we went to Seattle to spend some time with friends.  We didn't go to any hole-in-the-wall or fancy restaurants, but that's okay... instead, I left with a few more kitchen items to add to my arsenal!

1.  Cast-iron Skillet.

10 3/4", seasoned skillet made by Lodge Cookware for $19.95. I am very, VERY happy with this purchase from Sur La Table.  This store was incredible... I wanted to buy everything in it.  But we settled for this much-needed addition to my cookware.  Be looking for recipes that involve the use of my new baby!

2.  Soup Socks

The lovely Mrs. Wade introduced me to this concept.  I walked into her house Friday night welcomed by the homey aroma of chicken stock simmering.  Let's say I was more than enamored when I saw all the flavor makings in a neat little "sock" that can simply be picked up and thrown in the compost when the stock is done.  No more straining!  Also purchased from Sur La table, a pack of 3 for $2.95.

3. Silicone-Coated Whisk

Again, I had a heightened sense of envy when I saw this utensil in Mrs. Wade's kitchen!  Silicone-coated whisk from Crate & Barrel so that I can actually stir things are intended in my non-stick cookware without scratching the coating!  Thank you, Mrs. Wade for the someday-we'll-be-mother's day present. :)

4. Breakfast Bowl and Saucers

My favorite new kitchen, also courtesy of Mrs. Wade.  THANK YOU, THANK YOU, THANK YOU, Mish! Two of these over-sized mugs and saucers in the reddish color are very happy in my cupboard and will be even more cheery with breakfast food in them!  

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Heartwarming Chili

Mac's mama's recipe... We made this to go on the hot dogs at the Wade's housewarming party, but it's great in a bowl with cheddar cheese and cornbread with it, too!

Ingredients:

1 1/2 c. kidney beans (soaked overnight with pinto beans)

2 c. pinto beans

1 lg. onion, diced

1 lg. green pepper, diced

1 lb. ground beef

32 oz. ketchup (whole bottle)

(about 28 oz) lg. can whole peeled tomatoes

1 1/2 tsp. salt

1/8 tsp. paprika

1/8 tsp. cayenne pepper

3 whole cloves

1 bay leaf (or 2 little ones)

1-2 T. chili powder

Drain the beans that have been soaked overnight and recover with water. Boil beans for a few minutes, drain again, then soak again while you brown the meat. Add all the ingredients to the beans pot and simmer!

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Creamed Potato Soup

We really enjoyed this soup, although it's fairly heavy... recipe from Passionate Homemaking Delicious served with homemade bread!

Ingredients:
5 medium russet potatoes
1 large onion, sliced
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
4 cups chicken broth
1/2 lb sliced bacon, cooked and crumbled (save bacon grease for sauteing)
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
4-5 kale leaves, chopped, more or less as desired

Directions:
Heat the oven to 375 degrees. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until tender, about 1 hour. Let cool completely on a cooling rack. If you don't have an hour (like me, just microwave them... for 5 potatoes, I put them in for 18 minutes).
Combine reserved bacon grease, onion, garlic, salt, and pepper and cook, stirring occasionally, until softened.
Add the chicken broth to the onion mixture.
Cut the cooled potatoes in 1/2 inch cubes. Remove peel on one or two of that potatoes. Set aside one cup of diced potatoes. Throw the remaining potatoes into the pot with the onions.
Puree the contents of the pot in batches in a blender until very smooth. (remember that hot things expand in the blender, so don't fill it more than halfway). Return the soup to the pot and reheat over medium low.
Whisk together the milk and sour cream and then whisk this into the soup, along with the reserved 1 cup potatoes, cheese, and bacon. Add chopped kale and allow to simmer for 10 minutes or so. Season more with salt and pepper as desired.
Serve garnished with cheese, bacon bits, or green onions, as desired.

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Chicken Chili

From the Quick & Healthy cookbook this chili is, well... quick and healthy! We love it. It's a nice alternative to heavy beef chili when you still want something warm and filling.

1/2 lb. boneless skinless chicken breasts
1 medium onion, chopped
2 tsp. chopped garlic
2 cans (15 oz) kidney beans, drained
1 can (16 oz) diced tomatoes
1 can (4 oz) diced green chiles
1/2 c. water
1 Tbl. dried cilantro
2 tsp. chili powder
1/2 tsp. cumin

Directions:

Cut chicken in bite-size pieces. Brown in about 1 tbl. olive oil in a sauce pan over medium heat. Add remaining ingredients. Cover and simmer for 30 minutes or until chicken is tender.

Pretty simple. :)

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Minestrone Soup with Quinoa

If you look back over all the recipes I've posted, generally every post includes words like "amazing, heaven, delicious, etc., etc." This post is different. Mac loved this soup. I, on the other hand, felt like I was eating something that belonged in a detox diet. But, I also thought that this soup had a lot of potential. Next time, I'll just add more seasoning and that should do it. If you're in the mood for something wholesome and healthy, here ya go!

Ingredients:
2 tbsp. olive oil
2-3 carrots, peeled and diced
1 c. fennel, diced
1 c. red onion, diced
2 large garlic cloves, finely chopped
2 bay leaves
2 tsp. fresh thyme leaves (I didn't have any - i think it would have helped)
1/4 tsp. fennel seeds
1 1/2 c. cooked white kidney beans, drained (1 can)
2 c. plum tomatoes, seeded and diced
1/3 c. uncooked quinoa (a grain. you can find it in a health food store such as Fred Meyer's health section, your local co-op, or trader joes)
Salt and pepper
1 c. fresh spinach, sliced thin
3 tbsp. fresh basil, thinly sliced (also did not have and would have helped)
2 oz. parmigiano reggiano (i used parmesan cheese, pre grated)

Directions:
In a large pot or dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds and cook, stirring often, until veggies are tender, about 8 minutes. Add 6 cups of water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and season with salt and pepper. Stir in spinach and basil just before esrving. Garnish with cheese, if you want.

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Baked Potato Soup

I chose this particular soup for our formal dinner night because I wanted a heavier soup that I could cook in the crock pot. This is the recipe that I came up with after adapting it from cdkitchen.com. It was a big hit - probably my favorite part of the dinner (except the molten chocolate cake, of course)!

4-6 large baking potatoes, peeled and cut into cubes

1 onion, chopped

1 quart chicken broth

3 cloves garlic, minced

1/4 cup butter

2 1/2 tsp. salt

1 tsp. pepper

1 tsp. dried basil or italian herb seasoning

4-8 slices of bacon, fried and diced

1 c. cream

1 c. shredded cheddar cheese

3 tbs. parsley

1 c. sour cream

Combine the first 9 ingredients in a large (4 to 6.5 quart) crock pot and cook on low for 8 hours. After 8 hours, stir in the cream, cheese, and sour cream, slightly mashing the potatoes. Garnish with parsley and more cheese and bacon if desired.

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Chicken Tortilla Soup

Very yummy topped with grated cheddar cheese and a dollop of sour cream w/ chips and salsa on the side!

Ingredients:
3-4 boneless, skinless, chicken breasts (cooked and shredded)
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1/2 onion, chopped
1 (4 oz) can chopped green chile peppers
1 (14 oz) can black beans, rinsed and drained
2 cloves garlic, minced
3 cups water
1 (14 oz) can chicken broth
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. black pepper<
1 bay leaf
1 (10 oz) pkg frozen corn<
1 tsp. dried cilantro (or 1 Tbsp. fresh)
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, beans, and garlic into a large pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low heat all day, or medium-low for 3-4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Hamburger Soup

1 lb. hamburger

1 onion, chopped

3-4 potatoes, cubed

3 carrots, chopped

2 celery leaves

2 - 8oz. cans tomato sauce

1 sm. bay leaf

1/4 tsp. pepper

1/2 tsp. thyme

1/2 tsp. basil

4 tsp. salt

1/4 c. rice

1 1/2 qt. water

Brown beef and onion in a big pot.  Add rice, water, tomato sauce, spices, and carrots.  Simmer for 15 minutes.  add chopped potatoes and celery.  Simmer for 45 minutes.

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Gazpacho

3 large, ripe tomatoes, cored and quartered

2 red bell peppers, stemmed, seeded, and chopped coarse

2 cucumbers, peeled, halved, seeded and chopped coarse

5 cups tomato juice

1 onion, minced

1/3 cup sherry vinegar

2 garlic cloves, minced

1/2 tsp. Tabasco

Salt and pepper

1/4 cup minced fresh parsley or cilantro

Extra-virgin olive oil (optional)

Finely chop the tomatoes, bell peppers, and cucumbers, and place in a large bowl.  Stir in the tomato juice, onion, vinegar, garlic, tabasco, and 1 tsp salt.  Cover and refrigerate for 2 hours.  Season the soup with salt and pepper to tasted.  Ladle into chilled bowls and sprinkle with the parsley and a drizzle of oil before serving.  

Courtesy of America's Test Kitchen Cookbook

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