09

Jan

Creamy Non-dairy Potato Soup

I have the best of intentions, really I do.

  1. I narrow down 20 amazing pumpkin recipes to try. I end up making 1, maybe.
  2. I plan to do 4 loads of laundry on my day off. If I’m lucky, I take the baskets to the laundry room…or at least look at the clothes longingly, hoping they’ll wash themselves.
  3. I map out a trail near our house for an hour-long run. Wait, where in the world are my running shoes? I haven’t seen them in weeks.

Sometimes, things don’t go as planned. Okay, most always things don’t go as planned. For the last few fall/winter seasons, I plan on making batch after batch of yummy delicious soups. It has yet to happen. But today is a new day. And, with all that planning, sometimes we’re the most productive when we make no plans or To-Do Lists at all. Today was one of those days.

I made potato soup. Creamy, dreamy, potato soup without a drop of milk or cream. And, since I was home all afternoon/evening, I really took my time with it (AKA Our Crockpot did all of the work.). 6 hours of slow cooking. And I’m pretty sure this is a recipe you can cook overnight or during the day while you’re at work. EASY! Matt is pretty honest with my cooking (everyone needs honesty), but he usually leans on the side of sweet and positive. But he wanted me to specifically type this quote in the blog…”some of the best soup I’ve (he’s) ever had” and “restaurant quality.” Heh, he’s sweet. I just thought it was darn easy and pretty tasty. And no planning was involved, just 2 trips to the store because I forgot chicken stock. Oh, woe is me.

Cozy Potato Soup

Ingredients:1 yellow onion
3 garlic cloves
3 TB butter

6 russet or Idaho potatoes
7 cups reduced sodium chicken stock (or veggie or beef)
1 1/2 TB Trader Joe’s 21 Seasoning Salute
1/4 teaspoon black pepper
1/2 t. sea salt (or to taste)

Utensils:
Slow cooker (medium to large sized)
Wooden spoon
Sautepan
Microwave
Microwave-safe bowl
Step One: Chop the onion and garlic. Cut the potatoes into 1-inch cubes and set aside.

Step Two: Heat the pan on medium-high heat. Add the butter to the pan and coat the pan with the melted butter. Toss in the onions with a pinch of salt; cook for 2 minutes. Then, add the chopped garlic. Stir and let cook until soft and lightly browned, a few minutes. Pour 1-2 cups of the broth into the saute pan and stir around, allowing the broth to pick up all of the small bits at the bottom of the pan.

Step Three: Turn the slow cooker onto high. Transfer the broth mix to the slow cooker. Cover.

Step Four: In a microwave-safe bowl, cook the potatoes on high for 7-10 minutes or until tender to the touch. Transfer 1/2 of the potatoes to a blender (or large bowl and use an immersion blender) and blend potatoes until they become creamy thick mashed potatoes. Transfer the mashed potatoes to the slow cooker.

Step Five: Take the other 1/2 of the cut potatoes and pour into the slow cooker. Add the seasonings and the remaining stock. Stir and salt to taste. Let sit for at least an hour, covered, and serve piping hot.

OPTIONAL TOPPINGS:
chopped chives
garlic powder
shredded cheese
thin zucchini slices
kale chips
sour cream
bacon/fake bacon/sausage
cooked broccoli
tortilla chip crumbles

NOTE: If you don’t have Trader Joe’s 21 Seasoning Salute, just add a medley of your favorite savory spices. Ideas: onion powder, chili powder, basil, oregano, or even smoke flavoring.
  

Happy slurping!
Laurel

~Laurel~

13 years ago Short URL

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21

Apr

Creamy Low-fat Broccoli Soup

As promised, a creamy (healthy) broccoli soup to pair with a crusty bread (like a baguette!). Sometimes I don’t know what to do with the frozen veggies in my freezer. We get in a veggie rut at times and stock up on broccoli, okra, and stirfry mix…and all that broccoli (while I love it) get bor-ing. So let’s whip up a soup and mix up our veggie tonight!

Creamy Low-fat Broccoli Soup
Adapted from Everyday Food, April 2012
1 1/2 pounds of broccoli (frozen or fresh), cut in bite-sized pieces
4 TB butter or margarine
1 medium yellow onion, diced small
2 cloves of garlic, sliced thin
1/4 cup flour
4 cups low- or no-sodium chicken broth
1 cup water
Dash of crushed red pepper (optional, for a kick)
1/4 milk or cream (optional!)
Salt and pepper, to taste


Gadgets needed: medium pot, knife, wooden spoon, blender

1base In a medium pot, melt butter. Add onion and cook, stirring occasionally, for 7 minutes. Onion should soften. Then add flour and stir for 1 minute. While whisking, simultaneously add 3 cups broth and 1 cup water and bring to a boil over high. (Stop whisking.) Reduce the heat and simmer for 10 minutes, only whisking occasionally.



2green (If the broccoli is frozen, use a 2nd pot & 1/4 cup water to cook broccoli until hot but not tender. Transfer to the butter mixture after cooked. If it’s fresh broccoli, carry on.) Add the broccoli and bring to a simmer. Cook until the broccoli is very tender, 20 minutes. (If you want a little kick, now’s the time to add the crushed red pepper flakes.)

3blend it, baby Using a 1-cup measuring cup, scoop a few cups of the broccoli mixture into your blender at a time. Blend until smooth; take care not to burn yourself!! Once the mixture is pureed, return to your pot. 



4season Season with 2 pinches of salt, a dash of pepper; add more, to taste. If you’d like the soup thicker, add 1/4 cup milk or cream. If you’d rather it be thinner, add that extra cup of broth.


Serve with crusty bread, garnished with a sprinkle of smoked paprika, sesame seeds, or shredded cheese. Yum

There ya have it, a healthy and creative way to eat those veggies. Have a wonderful Saturday! We’re off to the Farmer’s Market.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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14

Apr

Chicken Tortilla Soup

Good Saturday afternoon!

I almost missed the morning because I S.L.E.P.T. I.N. like a lazy lady. But yesterday was my last day at internship, so I celebrated by treating myself to sleeping in big time. And now it’s time for you to experience some tortilla soup.

So I should tell you that I have a lifelong for tortilla soup. Some of my favorites are from unlikely sources (Casa Ole, Taco Cabana, I know) but other favorites are from very likely sources (Lupe Tortilla, El Rey, Tila’s, Pappasito’s, and El Tiempo, my home). In fact, in Houston (my homeland), there are “tortilla soup battles” like here and here. Is it ridiculous? Slightly. Is it fo’real? Absolutely.

I have made tortilla soup maybe 8 times…ever. While this might not make me an expert, my recipe is evolving into something easy, hearty, and colorful. Of course we all have our preferences…lots of cheese, mounds of avocado, with/without chicken, with/w/out sour cream, really/not so salty…but the base is always the same. It’s a chicken stock foundation with tomatoes, vegetables and just a little meat (nearly always chicken). The toppings list can be as long as the simmering, if you like. My recipe is a mixture of one of Rachael Ray’s, Emeril’s and my favorite restaurants’ versions. I will warn you…once you make a batch, you will have enough for days and days. And I don’t think this is a leftover that gets old. I promise this is EASY to make, and it will take you half the time the SECOND time you make it. Practice makes perfect, right? If you can, chop/prep all of the veggies and chicken first, then start cooking. And recruit a sous chef, too.

Tortilla soup on a bed of lettuce, drained a little. Trust me, it’s tasty.

Cha Cha Chicken Tortilla Soup
makes ten 12 oz. servings, maybe more
This Tex-Mex classic soup is hearty, full of vegetables, and complimented with well-seasoned chicken. It is slow cooked to marry the flavors. While not very spicy, additional peppers can be added to kick up the heat. Served best by itself, topped with cheese/sourcream/tortillachips/avocado, or on top of a bed of lettuce for a zesty salad.

4 garlic cloves, peeled and sliced thin
3 TB olive oil
1 yellow onion, peeled and chopped (bite-sized)
1 red bell pepper, bite-sized pieces
Salt and pepper
2 zucchini, sliced into half moons, 1/4 inch thick (leave peel on)
1 potato, sliced into very small square bites (leave skin on)
1/4 cup water + 1/4 cup water + 2 cups water
1 to 1 1/2 pound chicken (I use white meat), cut into bite-sized pieces
1 lime, cut into halves
1 can corn
2 roma tomatoes (a regular large tomato works, too), cut into bite-sized pieces
1 can Rotel tomatoes (with mild or medium chilis)
1 handful of chopped cilantro, about 1/2 cup
2 TB chili powder
1/3 (3-4 TB) palm-full of cumin
1/2 teaspoon crushed red pepper
2 whole small jalapenos, chopped (leave seeds in for more kick)
4 cups chicken stock–reduced sodium or no sodium

1CHOP: Chop all of the veggies and chicken. Turn your large crock pot onto high…or use a large soup pot on the stove (on medium).

2SAUTE: In a wok or large non-stick pan on medium-high heat, drizzle 1 TB olive oil over pan. Add in half of the sliced garlic cloves, a pinch of salt, a generous dash of pepper, and saute for 1 minute. Add in the onion and bell pepper, stirring and sauteing for 5 minutes. Onions should be clear and bell pepper should be slightly “soft.” Transfer this to your crock pot or soup pot.

3SAUTE: In the same wok, add another 1 TB of olive oil and the rest of the sliced garlic. Let saute for one minute. Then add 1/4 cup water, zucchini and potato. Sprinkle with a pinch of salt and a dash of pepper. Cover with lid and let cook for 7 minutes, or until potatoes and zucchini are 50% cooked. If potatoes are still solid, let cook for a few more minutes. Transfer to your crock pot or soup pot.



4COOK: In that same wok, add the last 1 TB olive oil and let get hot. Add chicken and the second 1/4 cup of water, plus the juice of half of a lime. Stir. Let cook on medium high for a few minutes, adding a pinch of salt and pepper, 2 TB chili powder, and 1 TB cumin. Let cook until all of the water has evaporated and the chicken has cooked all the way through–about 7 minutes. Transfer the chicken to the crock or soup pot.

5COLOR: Add the cans of corn and Rotel tomatoes to the crock pot. Add: cilantro, three cups of chicken stock, 2 cups of water, remaining cumin, crushed red pepper, jalapenos, and juice of 1/2 a lime + the lime. Stir. Cover and let marry for at least an hour, stirring every 15 minutes or so.




6TASTE: This is the best part. After that first hour of cooking, grab a spoon and taste to see if the flavors are coming together. Add more salt and pepper, crushed red pepper or cumin, to taste. If you’d like more broth, pour in the remaining cup of chicken stock. Let cook for 30-60 more minutes (or, if you can’t wait, eat a bowl now and let the rest cook). Then share your personal flaw of impatience with a friend, like you all.


7CHA-CHA: Top with your favorites and eat greedily.

Optional Toppings when served:
Shredded cheese (cheddar, jack, swiss, mozzarella, etc.)
Sour cream/Greek yogurt
Tortilla chips, crumbled
Sliced avocado
Guacamole
Chopped onions
Extra sliced jalapenos, habaneros
Crusty bread on the side
Soft tortillas on the side

I hope you’ll try this one for your next dinner party, lazy Sunday night meal, or just because. This is colorful comfort food, with a twist. Happy weekend, dear friends.

Happy eating!
Laurel

Listening to: The Head and the Heart…beautiful, beautiful harmonies and strumming. Perfect for anytime.

~Laurel~

14 years ago Short URL

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