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Curried Zucchini Soup

9 May

My grandmother is great at cooking healthy foods.  My grandfather was diabetic, so I think that had something to do with it.  Desserts are a different story, but when it comes to pretty much everything else, there is not a lot of butter or cream in her cooking.

When I was growing up, they had a wonderful garden in their backyard.  They had lots of fresh vegetables whenever I would come to stay with them – especially tomatoes and zucchini.  I didn’t know it then, but in a location that gets very hot and sunny in the summer – these are two of the easiest vegetables to grow – and you get a lot of them.  My grandmother would make this cold zucchini soup that I just loved – I am pretty sure it only had three ingredients – zucchini, onions and chicken stock.  She would cook the zucchini and onions in the chicken stock until they were soft, and then put them in a blender.  It was almost too easy.

I was looking at the 6 zucchini I had accumulated with my CSA market basket, and the potatoes and onions in the pantry – and decided it was time to make soup.  Instead of making my grandmother’s recipe though, I decided on a recipe I saw in the Martha Stewart Cookbook – Good Food Fast.  This recipe had a potato to make it creamy – and curry to give it a little kick.  I adapted the recipe slightly below – and I loved it.  The soup was silky with a nice mild curry flavor – when I warmed it up the next night, I actually added some additional chicken stock since it had thickened so much.  Adding just a spoon of yogurt and chives on the top was the icing on the cake.  For a healthy soup, this cannot be beat.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • coarse salt
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
  • 1 baking potato, peeled and cut into 1-inch chunks
  • 4 cups chicken stock
  • yogurt for garnish
  • chives, chopped for garnish

Preparation

Heat the oil in a large saucepan over medium heat.  Add the onion and sprinkle with salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes.  Add the garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

Add the zucchini, potato, and 4 cups of chicken stock.  Bring to a boil; reduce the heat, and simmer until all the vegetables are tender, 10 to 15 minutes.

In batches, puree the soup in a blender (do not fill more than halfway) until smooth; seanson with salt and pepper then serve immediately, or let cool, and refrigerate in an airtight container until chilled.  Garnish with the yogurt and chives.

Serves 4

 

For a printer-friendly version of this recipe, please click here:  Curried Zucchini Soup

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Moroccan Carrot Soup

16 Apr

From the day my older daughter started eating solid foods, she was hooked on carrots.  She loved them so much, there was a time that she had an orange hue to her skin – I guess it is common for infants who eat a lot of orange vegetables.  Even today, there are very few vegetables that she will eat, but I can always count on her to eat a pile of carrot sticks if I set them down in front of her.

A couple of weeks ago we were in one of our really nice local markets, and they were serving samples of their carrot soup – she took a sample, and immediately started asking me to make some at home.  How can I resist my daughter begging me to make her healthy carrot soup?  Ok, maybe not complete healthy because the carrot soup in the store must have had tons of butter and/or cream, as it sure tasted delicious.  That week I was reading my Bon Appetit - and what did they have?  A recipe for a Moroccan Carrot Soup – what a perfect coincidence.  Unfortunately though – I decided to make this when some friends were coming over for dinner – I doubled the recipe (there were 6 adults) – and we devoured it.  My daughter only got a very small bowl…    This soup was amazing – beautiful flavor, wonderfully creamy – no one could believe there was no cream.  The toasted cumin and yogurt on top went perfectly with the deep flavor of the soup.  I see more carrot soup in our future.

Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 1 cup chopped white onion
  • 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
  • 2 1/2 cups low-salt chicken broth
  • 1 1/2 teaspoons cumin seeds
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground allspice
  • 1/2 cup plain yogurt, stirred to loosen

Preparation

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

For a printer-friendly version of this recipe, please click here:  Moroccan Carrot Soup

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Chicken Soup with Dilled Matzo Balls

26 Mar

My grandmother’s matzo ball soup was legendary.  We only got the pleasure of eating it a couple times a year – but that made it all the more special.  When I moved to Denver, I was too far from home to enjoy her soup over the holiday – so I called her up so she could explain to me over the phone, how to make her soup.  It took about 10 phone calls, but I made the most incredible pot of soup that you have ever tasted.  I brought the spoon up to my face, and I knew I had it right.  That aroma was so familiar to me, I was back in my grandmother’s dining room watching her serve the soup.  When I finally took a taste, I almost fainted.  It was incredible.  This soup is really magical.

There are a few reasons why the soup and matzo balls are so good – she explained.  For one thing, her balls were always light as a feather – and the secret was Manischewitz.  She told me not to bother with balls from scratch, these were the best – and always turned out good.  She said to add a little parsley (although I use dill) in to make them look homemade.  The soup – the secret was to grate some sweet potato (or yams) in at the end – it turns the soup a rich golden color – and adds a wonderful sweetness to the soup.  Also – instead of using salt, she puts in the soup mix that comes in the Manischewitz box into the stock.  It works like a charm – I never have to add any additional salt.

Obviously I don’t believe in secret recipes – because sharing amazing food is what it is all about for me – so please – enjoy this soup…it’s a keeper.

Ingredients

  • 1 package of Manischewitz Matzo Ball & Soup Mix
  • 2 pounds of chicken wings (my grandmother used a baby kosher chicken, but it is easier for me to find chicken wings in our non-kosher supermarket)
  • 2 medium onions, peeled and cut into quarters
  • 5 garlic cloves, peeled
  • 1 yellow squash, cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • 4 large carrots, peeled and cut into large chunks
  • 5 celery ribs, cut into large chunks
  • 1 medium leek, cut into large chunks – white and pale green parts only
  • 2 sweet potatoes or yams, peeled and cut into large chunks - I prefer the orange ones to give the soup a dark color
  • 4 sprigs of dill, separated
  • 2 eggs
  • 2 tablespoons vegetable oil

Preparation

Put the soup mix (not the matzo ball mix) and the rest of the ingredients through the sweet potatoes in a very large stock pot.  Cover with water.  Cover the pot.  Cook on high heat until you get a nice boil, then turn down the heat to a simmer and cook for 1 1/2 to 2 hours.  Add 3 sprigs of dill, and simmer for another hour.

Strain out all of the vegetables and chicken using a fine strainer.  Save the carrots for the soup – wash them off with water to remove any grime.  Remove the potatoes and using a very fine strainer and a spoon, force one potato through and stir into the soup.  Taste for flavor – boil the soup if it needs more flavor, or add water if it is too strong.

At this point you can freeze the soup with the carrots until you are ready to make the matzo balls.  Bring the soup back to a boil.  While you are doing that – make the matzo balls.  In a small bowl, blend 2 eggs and 2 tablespoons of vegetable oil.  Add matzo ball mix and stir with a fork until evenly mixed.  Chop the last dill spring and add to the matzo ball mixture.  Place bowl in refrigerator for 15 minutes.  Wet hands and form batter into balls approximately 1 inch in diameter.  Drop into boiling soup.  Cover tightly – and reduce heat and simmer for 20 minutes.

For a printer-friendly version of this recipe, please click here:  Chicken Soup with Dilled Matzo Balls

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Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

18 Mar

 

Soup for dinner has always been tough for me to sell to my husband.  In my opinion a nice bowl of soup with a salad is a perfect dinner – especially when the soup has some type of protein.  The best part of making soup for dinner, is rarely can 2 people finish a big pot of soup – and I always seem to have enough for leftovers – or better yet, for the freezer. 

When my second daughter was born and I was on maternity leave from work, my quest was to fill the freezer with as many dinners as I possibly could.  Whenever I made something that I thought would freeze well – I made a lot.  When I finally went back to work, the freezer was packed with so much food – I couldn’t even tell what was in there.  I realized then that I made a big mistake…I forgot to label the food.  I just assumed I would know by looking at the container what was what – but when you have thirty different containers that all look the same, it is hopeless.  For the next few months when I would take something out of the freezer for dinner, it was a game – try and figure out what is in there before it thaws.  I actually did ok – but I learned my lesson – now I keep a sharpie and labels in the kitchen for this very purpose.

I saw this recipe in Cooking Light, and decided I needed to start filling the freezer again.  This soup was delicious – hearty, yet not too heavy – and the avocado/cilantro relish on top was incredible.  It gave the soup an intense flavor and creaminess that was perfect.  I can’t wait for the second round out of the freezer!

Ingredients

Spice blend:

  • 2 1/2  teaspoons  chili powder
  • 2  teaspoons  ground cumin
  • 1 1/2  teaspoons  ground coriander
  • 1  teaspoon  dried oregano
  • 1  teaspoon  cracked black pepper
  • 1/2  teaspoon  kosher salt

Soup:

  • 1  tablespoon  canola oil, divided
  • 1 1/4  pounds  skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
  • 2  cups  chopped sweet onion
  • 1  cup  chopped red bell pepper
  • 1  cup  chopped green bell pepper
  • 1  cup  chopped yellow bell pepper
  • 1  tablespoon  minced garlic
  • 1/2  teaspoon  salt
  • 2  cups  fresh corn kernels
  • 1  (32-ounce) carton fat-free, less-sodium chicken broth
  • 1  (28-ounce) can fire-roasted crushed tomatoes, undrained
  • 2  tablespoons  fresh lime juice

Relish:

  • 1/2  cup  chopped fresh cilantro
  • 1/3  cup  chopped green onions
  • 1  teaspoon  grated lime rind
  • 3  ounces  queso fresco, crumbled
  • 1  diced peeled avocado
  • Cilantro sprigs (optional)

Preparation

To prepare spice blend, combine first 6 ingredients in a small bowl.

To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

For a printer-friendly version of this recipe, click here:  Chili-spiced chicken soup

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Beef and Guinness Stew

14 Mar

 

Stew time is almost over, so I figured I had to get one last one in before spring hit.  This stew seemed to be calling me – I had all the ingredients already in the house, so I really had no excuse – and what a better way to use up some parsnips and turnips.  Guinness has such a distinct flavor – it is the only beer that I would describe as creamy – yet at the same time that deep nutty flavor takes over in your mouth.  I was always told that Guinness tastes different if you have it in Ireland  – and that is so true.  I am not a beer drinker – but get me in a pub in Ireland, and I will drink a few of these.  The first time I had a Guinness I was in high school (yes, I know…) travelling in Ireland with a string group I played with.  One night after a concert we all went to a pub – and almost everyone ordered a Guinness – I couldn’t believe how delicious it was – it went down so easily, and the rich foam reminded me of drinking a milkshake.  I remember my first Guinness back in the states after having one in Ireland – and it was horrible in comparison.  Nothing beats a freshly poured Guinness right from the tap in Ireland.  That is for sure.

I saw this recipe in Cooking Light, and I knew it would be good.  Even after it had been cooking for hours, you could still taste that nutty, dark flavor coming through.  The combination with the sweet parsnips was warm and comforting. 

It is only fitting that my last stew of the season used a Guinness beer – it is hard to believe it was 23 years ago (almost exactly) that I tasted my first Guinness in Ireland.  What a nice way to celebrate a wonderful memory.

Ingredients

  • 2  tablespoons  canola oil, divided
  • 1  tablespoon  butter, divided
  • 1/4  cup  all-purpose flour
  • 2  pounds  boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1  teaspoon  salt, divided
  • 5  cups  chopped onion (about 3 onions)
  • 1  tablespoon  tomato paste
  • 4  cups  fat-free, less-sodium beef broth
  • 1  (11.2-ounce) bottle Guinness Draught
  • 1  tablespoon  raisins
  • 1  teaspoon  caraway seeds
  • 1/2  teaspoon  black pepper
  • 1 1/2  cups  (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
  • 1 1/2  cups  (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
  • 1  cup  (1/2-inch) cubed peeled turnip (about 8 ounces)
  • 2  tablespoons  finely chopped fresh flat-leaf parsley

Preparation

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

For a printer friendly version of this recipe, please click here: Beef and Guinness Stew

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Lentil Soup with Italian Chicken Sausage

5 Jan

When winter comes, I stock up on lentils.  I like to have all varieties available; french lentils, turkish lentils, beluga lentils – pretty much any kind I can find in the market.  Lentils are so versatile, I can pretty much make any flavor profile, and they work.  Most of the time I make lentils without meat – they are definitely filling enough, and if I use chicken or beef stock, I get enough flavor – but I saw this recipe in Bon Appetit, and I had to give it a try.  The recipe called for spicy italian sausage, but I prefer chicken sausage, so I went with that.  I thought it was delicious – nice and comforting, rich in flavor, but not too heavy.  I served it with a big green salad, and it was very satisfying.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound italian chicken sausage
  • 1 large onion, chopped (about 3 cups)
  • 2 large carrots, peeled, chopped (about 1 3/4 cups)
  • 2 large parsnips, peeled, chopped (about 1 3/4 cups)
  • 2 large celery stalks, chopped about 1 cup
  • 21/2 teaspoons dried Italian seasoning blend
  • 1 pound brown lentils (about 2 1/3 cups)
  • 3 quarts (or more) low-salt chicken broth
  • 1 5-ounce package baby spinach leaves

Preparation

Heat oil in large pot over medium-high heat. Add sausage (without the casings) and cook until nice and crumbled and browned, breaking up the sausage with the back of a spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

For a printer-friendly version of this recipe, please click here:  Lentil Soup with Italian Chicken Sausage

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