Tuscan Chicken Soup

When we were getting ready to travel between Spokane and Seattle, the weather turned rainy and cold so a soup sounded like the perfect lunch for traveling.  I love to make something hot that I can put in a thermos so each person can eat whenever they want.  Sometimes we like to stop long enough to eat lunch together or long enough to turn on the generator to be able to use the microwave or make another cup of coffee.  Knowing that we have a number of options is great and allows us to eat whatever we want while traveling.

This soup was quite different for a Tuscan soup, since it contained no beans; the pureed cauliflower was a substitute for that component.  It also had radishes in it which seemed very much like pieces of potatoes once it was done.

Tuscan Chicken Soup
Makes 8 servings

Cauliflower (1 pound)
Carrots (2)
Onion (1)
Celery (2 stalks)
Garlic (2 cloves)
Baby spinach (4 cups)
Radish (1/2 pound)
Fennel seeds (1/2 teaspoon)
Oregano, dried (1/2 teaspoon)
Chicken broth (3 cups)
Chicken, cooked (3 cups)
Parmesan cheese (1/2 cup), optional

In a large pot, combine 5 cups of water with the cauliflower, 1/2 of the carrots, and onion over medium high heat.  Simmer until tender and then blend until smooth (if using a regular blender, process in batches).

In the large pot, heat 1 tablespoon of oil over medium high heat and saute the garlic and celery until tender (2-3 minutes).  Add the puree, the rest of the carrots, spinach, and radishes.  Add the broth, fennel, oregano, salt and pepper.  Bring the soup to a boil and reduce the heat and simmer for 15-20 minutes or until the veggies are tender.

Add the chicken and heat through.  Serve with grated Parmesan cheese, if desired.


Slightly adapted from Low Carb One Day

Our rating:
 

1/2

Smoky Mexican Tortilla-less Soup

We have been trying more Paleo/Primal type recipes and have found that they taste great and we feel wonderful without any of the grains.  With all the flavors in this soup, we didn't even miss the tortilla strips typically added.  It had all the flavors you would expect in this soup.

Smoky Mexican Tortilla-less Soup
Makes 4 servings

2 tablespoons coconut oil or bacon fat
1 small onion, finely diced (1/2 cup)
1 red bell pepper, finely diced (1/2 cup)
2 carrots, finely diced (1/2 cup)
1 poblano pepper, roasted and diced
1/2 teaspoon sea salt
1/4 teaspoon black pepper, or more to taste
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon chipotle chili powder
6 ounce can tomato paste
1 quart chicken stock
8 ounces chicken, cooked and shredded
1/4 cup cilantro, chopped, optional for garnish
Avocado slices, optional for garnish

In a large soup pot, melt the coconut oil and all the diced onion to cook until it becomes translucent and the edges begin to brown.  Add the diced bell pepper, carrots, celery, and roasted poblano pepper, season with salt and pepper to taste, then add the cumin, coriander, and chipotle chili powder and stir until well combined.  Allow to cook for another 8-10 minutes.

Add the tomato paste and chicken broth, stir to incorporate and cook, stirring occasionally for two minutes.  Simmer for 20 minutes or until the flavors are well combined.

When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.

Serve garnished with fresh chopped cilantro and avocado slices, if desired.


Slightly adapted from Balanced Bites

Our rating:

Fish Stew

Even though this dish is called Fish Stew, it is more like a soup than a stew.  It was flavored with coconut milk and fresh cilantro giving it a Thai influence and since we love Thai food, it was a big hit.  The recipe calls for 2 pounds of fish so I used 1 pound of salmon, 1/2 pound each of scallops and shrimp.  It was a wonderful combination.

Fish Stew
Makes 4 servings

2 pounds fish (I used salmon, shrimp and scallops)
4 tablespoons palm fruit or coconut oil, divided
16 ounce can diced tomatoes
1 green pepper, diced
1 red pepper, diced
1 onion, diced
2 cloves garlic, crushed
1 can light coconut milk
1 cup unsweetened coconut milk (such as So Delicious brand)
1 teaspoon sea salt
Thai red curry paste or crushed red pepper flakes, optional

Cut fish into bite size pieces; I cubed the salmon and cut the shrimp in half.  I used bay scallops (the little ones), but if using sea scallops, cut in half or quarters.  Cook fish in 2 tablespoons oil for 2 1/2 minutes per side at medium heat.  Remove fish and set aside.

Next saute rest of vegetables and garlic in rest of oil.  Add remaining ingredients and simmer on low heat for 20 minutes.  Add the previously sauteed fish and allow to simmer  in the broth for another 10 minutes.

Add additional coconut mil if you would like the stew a little thinner.

Add red curry paste or crushed red pepper flakes if you want a little zing.


Slightly adapted from The Virgin Diet

Our rating:

Simple Lentil Dal with Cumin and Dried Red Chiles

Every once in a while I crave this simple, spicy soup.  The first time I tried this recipe from my Indian Home Cooking cookbook, I fell in love with it.  It's quick, healthy, flavorful and inexpensive.  In my book, you can't beat that combination.  This was actually our lunch on one of our Meatless Mondays and I was surprised to find that I had not already posted this recipe.

Simple Lentil Dal
Makes 4 servings

1 cup red lentils, picked over, washed and drained
1/2 teaspoon turmeric
1 teaspoon salt
4 cups water

Tempering Oil:
2 1/2 tablespoons olive oil
1 1/4 teaspoons cumin seeds
2 small whole dried red chiles
1/2 teaspoon cayenne pepper

Finishing:
1/2 lime or lemon, juiced

Put the lentils into a large saucepan with the turmeric, salt, and water.  Bring to a boil and skim well.  Turn the heat down and simmer, covered, until the lentils are soft, (15 minutes for  red lentils) 20 to 30 minutes for brown lentils.  Add more water if necessary.  Taste for salt and add more if you need to.

Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon.  Return the mashed lentils to the pot and give the dal a stir.  Then continue cooking at a simmer, uncovered for 5 minutes to thicken.  If you like a thicker dal, use a whisk to break up the lentils into a puree.  If you like a thinner dal, add water.

For the tempering oil, combine the oil and the cumin seeds in a small frying pan over medium-high heat and cook stirring, until they turn a light brown color, 1 to 2 minutes.  Add the whole chiles and cook, stirring about 30 more seconds.  Remove the pan from the heat and add the cayenne, and sprinkle in a few drops of water to stop the cooking.

Stir half of the tempering oil and all of the lime or lemon juice into the dal and simmer gently, uncovered, for 5 minutes  Transfer the dal to a serving bowl and drizzle the remaining tempering oil over the top.  Serve hot.


Slightly adapted from Indian Home Cooking

My rating:

Split Pea Soup

There is nothing better than a rich and hearty soup on a cold and blustery day.  Our weather here in the Dallas area has been unusually cold and windy lately.  This soup is one of Gerry's favorites but it is not one that I grew up with for some reason.  I must admit I am now a huge fan of it.  It has a handful of simple ingredients along with some dried split peas and a ham hock (or shank).  Let it simmer for about an hour and you get a heavenly soup.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Turkey Wrap (Organic roasted turkey slices, tomato and avocado slices with grainy Dijon mustard in a lettuce leaf), apple slices with almond butter

Split Pea Soup
Makes 4-6 servings

1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
1 pound split peas, rinsed and picked through
1 pound smoked ham hock
2 quarts chicken stock, water, or combination (I used chicken stock)
Salt and freshly ground black pepper

In a large saucepan, saute onion, celery and carrots over medium-high heat.  Add peas and ham hock and cover with stock by a couple of inches.  Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite.  Season to taste with salt and pepper.  Remove ham hock and let cool slightly.  Pull meat from ham hock bone and shred.  Garnish with ham and pepper.


Slightly adapted from Food Network

Our rating:

Old Fashioned Chicken Noodle Soup

I have had either a sinus condition or just the common cold for the past two days and so I really wanted some homemade chicken noodle soup for dinner tonight.  My favorite recipe includes a whole chicken that was roasted in a hot oven before being added to the soup.  My favorite recipe is a combination of several different techniques from several recipes.  Roasting the chicken came from Cuisine at Home.  I added the step of sweating the celery, carrots, and leeks in butter on my own to intensify the flavor and to add much needed salt and pepper to the finished soup.  I think soups are all about building layers of flavors.  Stock in a box was then added to the seasoned vegetables and allowed to simmer briefly.  The roasted chicken was pulled apart and pieces were added to the simmering stock.  I cooked some fine egg noodles separately and added some to each hot bowl of soup (a Rachel Ray tip).  I have found this to be the best way to avoid having the noodles absorb too much of the chicken stock.  I added some fresh parsley off heat and a squeeze of fresh lemon juice just before serving.  Chicken noodle soup is the all-cure for the common cold as we have all been told and this recipe which includes roasted chicken instead of stringy boiled chicken is the winner for me.

Old-Fashioned Chicken Noodle Soup
Makes 13 servings (1 1/2 cups each)

1 (3-4 pound) whole chicken, seasoned with salt and pepper
1 tablespoon butter
2 1/2 cups celery, sliced
1 1/2 cups carrot, sliced
1 1/2 cups leeks, sliced into half-moons, rinsed thoroughly
Salt and freshly ground black pepper
8 cups chicken stock
Shredded chicken pieces from above plus juices from pan
8 ounces kluski noodles (fine egg noodles)
1/4 cup fresh parsley leaves, chopped
Lemon wedges

Preheat oven to 450 degrees.

Roast chicken on a rack in a roasting pan for 1 hour, or to an internal temperature of 165 degrees in the thigh.  Remove from the oven and let rest 15-20 minutes.  When cool enough to handle, remove meat from the bones in large pieces.

 In a large stock pot, melt butter.  Add celery, carrots and leeks and cook over medium low heat for a couple of minutes just to begin to soften the vegetables.  Season with salt and freshly ground black pepper to taste.  Add the stock and bring to a boil over high heat.  Reduce heat to medium and simmer gently for 5 minutes.  Stir in chicken pieces and any juices from the roasting pan; simmer 5 more minutes.

Meanwhile cook noodles in a separate pot following package directions.  Drain, drizzle with a teaspoon or so of olive oil so that cooked noodles don't stick together.

Stir parsley into soup and squeeze the juice of half a lemon in.  Add desired amount of cooked egg noodles to each bowl upon serving and serve with lemon wedges.


Recipe adapted from Cuisine at Home

Our rating:

Tortilla Soup

I have been making this soup for several years now and I have just realized I haven't shared this recipe yet.  It is one of my go-to soups... it's a beautifully creamy soup packed with flavor, spice, and protein from the chicken.  This particular tortilla soup is on the hearty side which is what I love about it.  The garnishes manage to put it just over the edge to perfection.

Chicken Tortilla Soup
Makes 4 servings

6 tablespoons cooking oil
8 6-inch tortillas, halved and cut crosswise in 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 quarts chicken broth
3 cups crushed tomatoes in thick puree, 28 oz. can
2 bay leaves
2 1/2 teaspoon salt
1/4 cup cilantro leaves, lightly packed
3 tablespoons cilantro leaves, chopped (optional)
1 3/4 pounds chicken breast, cut into 3/4-inch pieces
1 avocado, cut in 1/2-inch dice
1/4 pound Cheddar cheese, grated
Lime wedges, for serving

In a large heavy pot, heat the oil over moderately high heat.  Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute.  Remove with a slotted spoon and drain on paper towels.  Repeat with remaining tortilla strips.

Reduce the heat to moderately low.  Add the onion, garlic and spices; cook, stirring for 5 minutes.  Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips.  Bring to a simmer.  Cook uncovered, for 30 minutes, remove the bay leaves.

In a blender, puree the soup in batches; pour it back into the pot.  Add the chicken, bring the soup back to a simmer, and cook until just done, about 4 to 5 minutes.  Stir in the avocado.

To serve, ladle the soup into bowls, top with the remaining tortilla strips, and cheese.  Sprinkle with the chopped cilantro, if using and serve with lime wedges.

From Food and Wine

My rating:

Garden Vegetable Soup

I made a wonderful vegetable soup for lunch today which is a Weight Watcher recipe.  Not only was it packed with vegetables, but it was also low in calories.  It was a complete win-win recipe.  This is a freebie point value recipe for Weight Watchers.  If you are counting calories, it comes in at about 20 calories per serving.

Garden Vegetable Soup
Makes 4 servings

1/2 cup sliced carrot
1/4 cup diced onion
2 minced garlic cloves
3 cups fat free chicken broth
1 cup diced green cabbage
1 cup chopped spinach
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced zucchini

Spray a large saucepan with nonstick cooking spray, heat.  Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.  Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt and pepper; bring to a boil.  Reduce heat; simmer, covered, about 15 minutes.  Stir in the zucchini, and cook 3-4 minutes more.  Serve hot.

Adapted from Food.com

Our rating:

+

Taco Soup

Doesn't everyone have that one recipe that they are almost (but not quite) embarrassed to share?  Well this is mine since it's much less a recipe than the successful combining of already prepared ingredients.  You can pull this recipe together in about 10 minutes and then simply let it simmer for about 30 minutes and dinner is ready.  You just can't beat the ease of preparation.  If you ever have a night where you are pressed for time or energy, give this soup a try.

Taco Soup
Makes 8 servings

1 pound ground beef (I used ground turkey to lighten it up)
1 large onion, chopped
3 cloves garlic, minced
28 ounces canned chopped tomatoes
1 can Rotel tomatoes, original or spicy
1 can kidney beans, drained and rinsed
2 cans pinto beans with jalapenos, undrained
2 cans shoepeg corn, undrained
1 package taco seasoning mix (I used homemade - recipe below)
1 package Hidden Valley Ranch Buttermilk Dressing mix
Salt and freshly ground black pepper, if desired
Grated Cheddar Cheese for serving (optional)
Sour Cream (optional)

Brown ground beef  (or turkey) and onions.  When meat is almost done, add garlic and stir frequently to prevent browning the garlic.  Add the remaining ingredients.  Stir well and taste for seasoning.  Add salt and pepper if desired.  Since I used my homemade seasoning mix, I found I needed a little salt and pepper.  Cook on medium to low heat for 30 minutes.  Add a small amount (1/2 cup) water if needed.


Home Taco Seasoning
4 tablespoons chili powder
3 tablespoons plus 1 teaspoon paprika
3 tablespoons ground cumin
1 tablespoon plus 2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all ingredients in a bowl, and mix well to blend.  Store in an airtight container until ready to use.  Use 2 heaping tablespoons in place of a packet of seasoning mix.

Our rating:
+

Turkey Pozole

We finally ventured out on the road and traveled to Austin.  We spent almost a week with our daughter Stephanie and her husband David which was wonderful.  We tried a few restaurants in the Austin area and had a few meals at Stephanie & David's house and one at their friend's house.  It was a very great time and a great party for our tastebuds. We took a little side trip to Fredericksburg with Stephanie and David on Wednesday and liked it so much, we decided to come back for the weekend. We found an RV park a couple of miles outside of the town and we spent the day yesterday further exploring the shops in town.  It is a quaint town, settled by German immigrants with lots of shops, great German restaurants and several wineries in the area.  We have thoroughly enjoyed exploring this area and look forward to coming to visit again.

With the cooler weather, I was craving a hearty soup and it has been a while since we had this particular one.  This is a thick and hearty soup (almost resembles a chili) and absolutely delicious.

Turkey Pozole
Makes 2-3 servings

2 cups chopped tomatoes
1 cup onion, diced
3 cloves garlic, smashed
1 6-inch tortilla, chopped
3 dried ancho chiles, stemmed, seeded and torn
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon each ground cumin and dried oregano
3 tablespoons olive oil, divided
3 cups low-sodium chicken broth
1/2 pound ground turkey breast
1/2 teaspoon each ground cumin and dried oregano
1/2 lime, juiced
1 14-ounce can yellow hominy, drained and rinsed
salt to taste
crumbled queso fresco or shredded Monterrey Jack cheese
fresh cilantro
diced avocado

Sweat tomatoes, onion, garlic, tortilla pieces, chiles, tomato paste, 1 teaspoon chili powder, and 1/2 teaspoon each ground cumin and dried oregano in 2 tablespoons oil in a large saute pan over medium heat 5 minutes, stirring occasionally.

Stir in broth, bring to a boil, reduce heat to medium-low, and simmer 10 minutes.  Transfer mixture to a blender or food processor; puree until smooth.  Return soup base to pan; keep warm over low heat. 

Saute turkey and 1/2 teaspoon each ground cumin and dried oregano in a nonstick skillet in 1 tablespoon oil, 4-5 minutes, breaking up chunks with a wooden spoon; stir in lime juice.  Transfer turkey to soup base, add hominy, and season with salt; simmer until heated through, about 2 minutes.
Garnish servings of pozole with cheese, cilantro leaves and avocado.

Recipe from Cuisine at Home for Two

Our rating:

Curried Pumpkin Soup

I thought I would start today's post with a review of events for the month of October.    We took possession of our motor home on September 28th and spent the next week just settling in.  We sold both of our vehicles and bought a 4-wheel drive Jeep Liberty (which will be easy to tow behind the motor home).  We ordered the tow plate and wiring kit needed to attach the Jeep to the existing towing equipment on our motor home.  We actually moved the motor home to another site to see how everything fared in the cabinets while in transit (everything traveled well with the exception of one cabinet that we have since adjusted).  We have found what we think will be our home base whenever we come back to the DFW area.  We have figured the heating/air conditioning system and know how often we need to drain our tanks.  All in all, a very educational month for us.

Here are some pictures from our trip to Hickory Creek Park on Lake Lewisville.

 We really enjoyed the scenery of our stay at Hickory Creek, but since it is not a full hook-up, that means unhooking everything and driving to the dumping station every 3 days or so.  We'll see if that becomes a factor in deciding not to go there again.



Now on to the food part of the blog: Curried Pumpkin Soup which we had for lunch and it was superb.  We are both fans of the Indian curry flavor and combined in this soup with mushrooms and pumpkin was a treat for our taste buds.  I am sure this will become a seasonal favorite.

Curried Pumpkin Soup
Makes 4-6 Servings

2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder (I used 3/4 teaspoon and thought it perfect)
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh chives, chopped for garnish (optional)

In a large saucepan, melt the butter over medium heat.  Add mushrooms and onion.  Saute until tender, about 5 minutes.

Stir in the flour and curry powder until blended

Gradually add the broth, stirring to combine.  Bring the mixture just to a boil, and stir for 2 minutes, or until the mixture thickens.

Stir in the pumpkin, milk, honey, salt and pepper.  Heat through.  Serve immediately. 

Garnish with chives, if desired.

Barely adapted from Ezra Pound Cake

Our rating: 

Shrimp Bisque

Have you ever noticed that when you are in a routine, everything flows along smoothly, but if you break that routine, it's really hard to get back into the groove? That's exactly what has happened to me with this blog. I have had a couple of people mention my lack of posts recently, so here it my latest post.

I used to make this soup frequently as a first course for formal dinners and since I shared this recipe recently with a friend, I decided it was time to make it again. My youngest daughter, Elizabeth, doesn't really remember eating this soup which is a shame since it is such a classic. It is quite rich however, so it is one of those only once in a while recipes. It is truly a delicious, decadent recipe to be savored with every spoonful.


Shrimp Bisque (Serves 10)
Adapted from Good Housekeeping Illustrated Cookbook

3 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined (reserve shells)
1/4 cup butter
1 large onion, diced
1 carrot, chopped
1 celery stalk, chopped
2 1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 bay leaf
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 chicken-flavor bouillon cubes
16 ounces canned whole tomatoes
2 cups heavy cream

In a 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with slotted spoon. Discard shells, leaving flavored oil in Dutch oven.

Add shrimp to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.

Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.

Stir in next 7 ingredients (through chicken bouillon cubes) and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender Remove Dutch oven from heat.

Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seeds from tomatoes; stir tomatoes into rice mixture and add cooked shrimp.

In covered blender container at high speed, blend mixture in batches until smooth.

Return shrimp mixture to Dutch oven and stir in cream. Over medium heat, bring soup just to boiling.

My rating:

Sweet Corn Soup

I made this on Saturday for my daughter's birthday lunch at her request and it turned out great. I have never had this soup but it was a favorite for Val at Chili's so I tried to recreate it for her. She assured me that this was pretty close and I thought it was a really good soup so here it is.



Copycat Chili's Sweet Corn Soup
Adapted from RecipeSecrets.net

1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, crushed
4 cups chicken stock
1 cup frozen corn kernels
1 (15-ounce) can creamed corn
1 medium potato, chopped coarsely
1/4 cup heavy cream
White pepper
Plain corn chips (optional)
Ground black pepper (optional)
2 tablespoons fresh chives, chopped (optional)

Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over medium heat until soft.

Add the stock, creamed corn and potato. Bring to a boil then simmer, uncovered for about 15 minutes or until the potato is soft.

Blend or process the soup until smooth adding white pepper to taste.

Return the soup to the same pan then stir in the remaining corn and cream. Stir over low heat until corn is tender.

Serve soup topped with any or all of the optional ingredients.


My rating:

Pasta Fagioli

I love the holiday season with all the different gatherings where you get to know people on a different level. I love my workout routine which I go to faithfully every day and because of this I am more able to eat the foods I want. Tonight I went to a holiday gathering of fellow Jazzercise women and it was fun to get to know people on a different level. I had a great time and the food was wonderful. There were lots of appetizers and lots of desserts.

I decided a soup sounded perfect for tonight, but Gerry actually ended up making it since I ran out of time. We had Pasta Fagioli and it was wonderful. How can you go wrong with a Pasta and Bean Soup on a cold night in December? It was perfect to have a bowlful of hearty soup before heading out to a party where food was everywhere.

Pasta Fagioli
Adapted from Skinnytaste.com

1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can tomato sauce
1 large bay leaf
1 tablespoon basil
1 tablespoon parsley
1 teaspoon oregano
3 1/2 cups low-sodium chicken broth
2 cups water
salt and pepper to taste
1 1/2 cups (6 ounces) dry Ditalini pasta or other small pasta
Grated Parmigiano or Romano for serving

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the beans with one can full of water in blender until almost smooth.

Add blended beans to pan, then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese if desired.


Our rating:

Baked Potato Soup

I decided to keep dinner simple for Wednesday night since I knew the day would be busy. We started by making Buttermilk Pancakes for breakfast with Emma (our routine is either we make pancakes or we go to Dunkin Donuts for breakfast). Dunkin Donuts for breakfast is a tradition that started with my mother-in-law taking the girls out for breakfast whenever she had them and so we now find ourselves continuing the tradition with our grandchildren. It's funny how that works.

Stephanie and David had come in from Austin late the night before so they also got to enjoy pancakes. Gerry and David played golf while all us girls got together for a quick shopping trip and lunch out. We all enjoyed our various choices and Emma and Ethan got to have pizza which worked out great.

For dinner, we had a Baked Potato Soup which I thought was really good and as a bonus came in at a little over 200 calories per serving. We also had some homemade dinner rolls; both white and wheat.




Baked Potato Soup (serves 5)
Adapted from Skinnytaste.com

2 russet potatoes, washed and dried
1 small head cauliflower, stem removed and cut into florets
1 1/2 cups low-fat chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tablespoons reduced-fat shredded sharp cheddar cheese
6 tablespoons chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon)

Pierce potatoes with a fork and bake in a 400 degree oven for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium, add chicken broth, milk, and potatoes and bring to a boil. Use an immersion blender or puree in batches in blender, until smooth. Add sour cream, cheese,half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with the remaining chives, and bacon crumbles.


My rating:

Broccoli Cheese Soup

I decided on Broccoli Cheddar Soup to use up the last of the broccoli that was in my CSA bin and since I was meeting friends for Happy Hour this was the perfect meal. I made it in the afternoon so we could just take what we wanted and reheat it when we wanted.

I have really been enjoying soups lately since the weather has cooled down a bit. This soup was rich and hearty and creamy which made it absolutely delicious!



Broccoli Cheese Soup
Adapted from Food.com

1 tablespoon melted butter
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
2 large stalks fresh broccoli
1 cup carrots, julienned
8 ounces grated sharp Cheddar cheese
salt and pepper

Saute onion in 1 tablespoon butter. Set aside.

Melt 4 tablespoons butter and add flour using a whisk over medium heat for 3-5 minutes. Stirring constantly, gradually add the half and half. Add the chicken stock, bring to a boil and simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes. Add salt and pepper.

Puree in blender in batches until smooth (or use an immersion blender). Return to heat and add cheese.

Serve with a crusty bread and a big spoon.

My rating:

Sausage, White Bean and Swiss Chard Soup

I have been busy researching recipes for using up the fresh greens from my CSA pickup. Yesterday for lunch, Gerry and I tried sauteed Dandelion greens with toasted walnuts and feta cheese and we both decided dandelion greens were a little too bitter for us. We had the greens as a side to some of the leftover Potato and Leek Soup which did a great job of rounding out our lunch.

Tonight's entree made use of the Red Swiss Chard that was in our basket. I hesitated on choosing this particular recipe since it is a Paula Deen recipe (I don't do Paula Deen recipes as a rule), but this one had no butter or cream, so I decided to give it a shot.

It is a pretty straightforward recipe without a ton of ingredients which is probably why we liked it so much. It had some Italian sausage meat, onion, garlic, chicken broth, swiss chard, great Northern beans and salt and pepper. It is amazing this soup had only 8 ingredients because it sure tasted like a lot more.

I love having this basketful of ingredients that I feel I have to use since it has forced me to look for recipes that I wouldn't normally pick to explore. I really can't wait to see what's in the next basket.



Sausage, White Bean and Swiss Chard Soup (serves 5)
Adapted from Paula Deen

1/2 package lean mild Italian turkey sausage, casings removed
1/2 cup chopped onion
1 clove garlic, minced
3 1/2 cups low-sodium chicken broth
2 cups chopped Swiss chard, stems removed
1 (15 1/2-ounce) can great Northern beans, drained and rinsed
Salt and freshly cracked black pepper
Freshly grated Parmesan for serving (optional)

In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes. Serve immediately with freshly grated Parmesan, if desired.

Our rating:

Coming Home

On our last morning in Hawaii, we had to check out of the resort by 10:00 a.m. which we did and then we just hung out by the beach for a little while and then by the pools in the shade. We were able to rent a locker space in the workout room for the guys so they could sunbathe, swim and then shower before leaving for airport. Barb and I decided to just shower in our room before checkout and dress in shorts for the day.

Gerry and Bill took a last dip in the ocean and Gerry took a walk out on the sandbar and got some great shots of the resort. I would post some of those pictures, but we are trying to track down my camera which I think may still be on the plane (hopefully it will turn up).

We stopped for lunch at Kalapaki Joe's on our way to the airport. I feasted on fish and chips which were absolutely wonderful!

We flew from Kauai to Honolulu where Bill and Barb are staying for another week. Meanwhile Gerry and I watched the rest of the disappointing Cowboys game at the aiport before boarding our flight to Dallas. We took off at 6:40 p.m. and landed this morning at DFW at about 7:00 (the actual flying time is about 7 1/2 hours). We did manage to sleep quite a bit of the time. I think it may be during this sleeping time that I may have dislodged the camera from my purse which was under the seat in front of me. Hopefully we will track it down since I would hate to lose the last day of our pictures.

I spent the day doing laundry, watching lots of cooking shows and catching lots of nap all day. I really catnapped all day and at 8:00 tonight this is the most awake I have felt all day.

On another note, I had recently found a co-op style produce system which gets me a crate of organic, locally grown produce which is like a CSA that I have been trying to find for a couple of years now. It is called Urban Acres and I stumbled upon it by accident at a pick up point in McKinney. I promptly signed up for a full crate that Val and I will split every two weeks. The first pick-up happened to be this past Saturday while I was kayaking up a river and hiking in Kauai so Val picked it up for us.

It was wonderful to see all the fresh produce in the crate. There were so many choices for dinner since there was so many greens along with some fruits and some potatoes. I opted for Leek and Potato Soup along with Kale Chips since all three of those items were in the crate and it is a Meatless Monday. Both of these recipes were wonderful.


Potato Leek Soup (adapted from Urban Acres, from glutenfreegoddess.blogspot.com)

2 tablespoons butter
2 leeks, thinly sliced
1 medium onion, chopped
5 potatoes, thinly sliced
2 1/2 – 3 cups vegetable broth (or enough to barely cover potatoes)
3/4 cup heavy cream
Sea salt to taste
Freshly ground black pepper to taste

Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

Add sliced potatoes to saucepan then pour in enough vegetable broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher or an immersion blender, mash or blend potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

Add 3/4 cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.


Tuscan Kale Chips (Adapted from fairfieldgreenfoodguide.com)

12 large Tuscan (Lucinato) Kale leaves
1 tablespoon olive oil
Salt to taste

Preheat convection or regular oven to 250 degrees. Meanwhile remove stems from kale leaves and cut lengthwise in half. Drizzle the leaves with olive oil and sprinkle with salt before spreading in a single layer on a baking sheet. Bake for 20 minutes in a convection or 30 minutes in a regular oven, and then spread them on a cooling rack to stay crispy.


This was a wonderful meal for our first meatless Monday after our travels.

Tomato Soup and Grilled Cheese with a Twist

Tonight's menu started with an American classic - tomato soup and grilled cheese sandwiches with a Spanish flair. I made a Spanish Tomato Soup which was flavored with smoked paprika and was garnished with some smoked paprika oven roasted potatoes. This was not your typical creamy canned tomato soup, it was bursting with flavor and we really enjoyed it. The side dish of grilled cheese was actually Manchego cheese and Prosciutto which were layered on a baguette before being grilled. The American classic had a Spanish influence tonight and it worked beautifully.



Adapted from Cuisine At Home, October 2011
Spanish Tomato Soup (Serves 8)

For the Potatoes:
1 tablespoon olive oil
2 teaspoons smoked paprika*
1 1/2 lb. russet potatoes, peeled and diced

For the Soup:
1 cup diced onion
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
Pinch of red pepper flakes
1/4 cup dry sherry
2 cups tomato juice
2 cups low-sodium vegetable broth
1 (28 oz.) can diced tomatoes in juice
2 tablespoons fresh orange juice
1/2 cup sliced manzanilla olives (stuffed green olives)
1/4 cup chopped fresh parsley
Salt and black pepper to taste

* Smoked paprika gets its dintinct smoky flavor from chile peppers dried over burning oak, if you can't find it use Spanish paprika.


Preheat oven to 425 degrees.

For the potatoes, combine 1 tablespoon oil and 2 teaspoons smoked paprika in a large bowl, then toss with potatoes. Transfer potatoes to a baking sheet and roast until golden, crispy, and fork tender, about 40 minutes.

For the soup, sweat onion and garlic in 2 tablespoons oil in a large pot over medium-low heat until onion softens, 5 minutes. Stir in 1 tablespoon paprika, oregano, cumin, and pepper flakes.

Deglaze pot with sherry and cook until nearly evaporated.

Add tomato juice, broth, and tomatoes, Increase heat to high, bring soup to a boil, then reduce to a simmer for 15 minutes; stir in orange juice. Puree soup with a handheld blender until smooth.

Stir in olives and parsley; season soup with salt and black pepper. Serve bowls of soup topped with potatoes.


Manchego Grilled Cheese (Serves 8)

1 Italian baguette
2 tablespoons unsalted butter, softened
4 oz. Manchego cheese, rind removed, thinly sliced
4 oz. thinly-sliced Prosciutto (a substitution for Serrano ham)

Trim baguette ends and slice off top and bottom so both sides are flat, then halve horizontally. Spread 1 tablespoon butter on one side of each baguette piece.

Layer 2 oz. cheese on the unbuttered side of one baguette half. Top cheese with prosciutto, remaining cheese, and baguette half, buttered side up.

Preheat a griddle or large nonstick skillet over medium. Place the sandwich on the griddle, pressing it lightly with a spatula.

Cook sandwich until golden on one side, about 3 minutes. Flip and grill until bread is toasted and cheese is melted. To serve, slice sandwich into 8 equal pieces.