I love Rachael Ray

Rachael Ray officially made me feel like I could cook again after having children.  There was a time that I felt like I'd never be able to get into the kitchen and actually make a meal, let alone enjoy my baking again.  I started watching the Food Network while I nursed my oldest and found her 30 minute meals and loved them.  I loved them so much that I received several of her cookbooks the next Christmas.  One of them is called "Express Lane Meals".  I fell particularly in love with the "meals for the exhausted" section of the book.  That is where this particular recipe comes from and it's about as easy as you can get, she calls it a "chop, drop and open" recipe.  It doesn't taste like a quick and easy recipe - big flavor and very satisfying.  I stumbled on the greatest accompaniment to it as well, lime flavored tortilla chips.  Talk about a match made in heaven!

Enjoy a hearty bowl of this soup tonight!

Rachael Ray's Smoky Black Bean & Rice Stoup 

Ingredients:

2 Tbsp. olive oil

3 bacon slices, chopped

1 bay leaf

2 celery ribs, chopped

1 medium onion, chopped

4 garlic cloves, crushed

1 cup frozen corn kernels

2 15 ounce cans of black beans

1 Tbsp ground coriander

1 Tbsp. ground cumin

1 Tbsp chili powder

1 1/2 tsp. ground cumin

1 Tbsp Worcestershire sauce

2 tsp hot sauce

salt and pepper to taste

1 15 ounce can of diced fire-roasted tomatoes

1 8 ounce can tomato sauce

1 quart chicken stock

1 cup rice

Method:

1.)  Heat oil in a medium sized soup pot.

2.)  Add bacon and cook for 3-4 minutes

3.)  Add the bay leaf, celery, onions and garlic and cook for 3-4 minutes to soften them

4.)  Add corn and 1 can of black beans.  Drain the other can and add half of that can, mash the remaining beans with a fork to make a paste out of them, then scrape them into the soup pot (makes for thicker soup).  I don't always do this and it tastes just fine and is plenty thick for us.

5.)  Season the veggies and beans with coriander, chili, group cumin, Worcestershire and hot sauce.

6.)  Season the mixture with salt and pepper to taste.

7.)  Stir in tomatoes, tomato sauce and stock, then cover pot and raise heat to bring to a boil.

8.)  Add the rice and cook over a rolling simmer until rice is tender (about 15 minutes)

9.)  Serve with lime tortilla chips and garnish with sour cream & chives!

Click here for printable recipe

Follow Your Heart

When I asked my friend Shannon how she made Taco Soup, a deliciously enticing soup I'd been hearing about in our church for a few months, she gave me a few main ingredients and then laughed and said, "Just follow your heart!".  I loved that statement and the sentiment behind it.  The best things I've concocted in the kitchen often come from following my heart and pouring not only great ingredients into the dish, but also my love; love for the food I'm cooking and love for my family.  So on Christmas Eve, when time was crunched and I wanted a meal that we could sit down together and enjoy, I took Shannon's advice and followed my heart to this amazing tasting and wholly satisfying soup.  You can use the recipe below as a general guide, but take my friend Shannon's advice and go with those ingredients in your cupboards that make your heart sing!

Make some hearts, and mouths happy tonight in your home!

Taco Soup   

Ingredients:

1 lb. ground turkey (or meat of your choice)
1 medium sweet onion, chopped
2 cloves garlic, minced
1/4 cup taco seasoning (or 1 packet)
2 tsp. Mexican chili powder
2 tsp. ground cumin
2 cans (or 4 cups cooked) beans (I used red kidney & black beans)
1 can (or 2 cups frozen) corn
1 20 ounce can of tomato product (I used crushed, but you can used chopped or stewed for the flavor and consistency you'd like best).
2 cups of broth (chicken or vegetable) - I used this to thin out the crushed tomotoes and make the soup less "chili" like.

Method:
1.)  Brown the ground turkey in 1 Tbsp of olive oil.
2.)  When meat is mostly browned, add onions and saute until tender.
3.)  Add garlic and saute for 1 minute more
4.)  Stir in taco seasoning and spices
5.)  Add beans and corn, mix well
6.)  Add crushed tomatoes & broth.
7.)  Bring to a boil
8.)  Serve & garnish with shredded lettuce, grated cheese, sliced green onions, sour cream & tortilla chips - basically anything you love on tacos tastes fantastic on this soup!

Click here for printable version

Cinderella's Soup

I've had this recipe since high school, when I visited Germany for a month.  My host mother made this soup and I loved it so much that she gave me the recipe.  It took a bit of time for us to figure out amount conversions and English names for certain ingredients, namely the boullion, but we did it!  I've always thought of this as "Cinderella's Soup" because of the name.  We often have this on Christmas or New Year's Eve.  It's a hearty and flavorful soup that satisfies on a cold evening.

This is another simple recipe, but with HUGE flavor.  I hope you enjoy it, anytime of the day!

Mittenacht Suppe (Midnight Soup)
Ingredients:
Pat of butter or olive oil
2 lbs. chicken tenders, cooked & cubed
3 bunches of green onions, sliced
2 cloves garlic, minced
1 8 ounce can tomato paste
1 green bell pepper, chopped
1 can kidney or black beans, drained
1 cup red wine
2 chicken boullion cubes (I've also used 1 - 2 cups of chicken or vegetable stock here for a thinner soup).

Method:
1.)  Brown onions, pepper & garlic in a pat of butter.
2.)  In a large soup pot, mix beans with tomato paste.
3.)  Add all other ingredients.
4.)  Simmer for 20 minutes.
5.)  Garnish with sour cream if desired.


Click here for printable version

Getting Back To Your Roots

This soup caught my eye immediately as I looked through my "Complete Vegetarian" (published by Hermes House) cookbook.  It is an absolutely gorgeous looking soup and the ingredients shout warmth and comfort!  Honestly, I would've been happy eating the roasted vegetables just by themselves!  They were absolutely incredble, flavor-wise.  The original recipe encourages you to use other root vegetable and adapt the quantities you put into the soup.  Well, I change recipes up all the time and if the recipe encourages it then all the more reason to experiment!  I have used both butternut squash and sweet potatoes as the base for this soup and our family has enjoyed the flavor of both.

So, get back to your roots with me and enjoy a hot and hearty meal with your family!

Roasted Root Vegetable Soup 

Ingredients:

1/4 cup oilive oil

1 medium butternut squash or 3 medium sweet potatoes

2 carrots, sliced

1 large parsnip

2 leeks, thickly sliced (after slicing leeks, place in a bowl of cold water and allow dirt to fall to the bottom of the bowl, then scoop leeks out with slotted spoon)
1 onion, quartered
3 bay leaves
4 thyme sprigs
3 rosemary sprigs (I've used dried rosemary too)
5 cups vegetable stock
salt and freshly ground black pepper
Sour Cream to garnish

Method:
1.  Preheat oven to 400 degrees.  Combine olive oil and chopped vegetables in a large bowl, tossing until vegetables are coated with oil.
2.  Spread vegetables in a single layer on a baking sheets.  Tuck bay leaves, thyme and rosemary sprigs into vegetables.
3.  Roast for 50 minutes or until vegetables are tender.  Turn vegetables occasionally, ensuring browning on all sides.
4.  Remove from oven and discard herbs and transfer vegetables to a large saucepan.
5.  Pour the stock into the pan and bring to a boil.  Reduce the head and season to taste, then simmer for 20 minutes.
6.  For a smooth soup, transfer soup to food processor or blender and process for a few minutes until thick and smooth.  Also good left as is with large pieces of vegetables.
5.  Return soup to pan and heat through.  Season and serve with a garnish of sour cream.

Click here for printable version

Soup with a southwestern flair!

I lived in the southwest for over half of my life.  Living there definitely shaped my palate for food .  I love the flavors of the southwest, flavors like chipotle peppers and cilantro.  When I find a recipe that combines those with my comfort food AND the flavors of fall, I feel like I've won the jackpot!!!  I found a recipe for "Smoky Sweet-Potato Chicken Stoup" ("stoup is her combo word for "stew" & "soup") in a Rachel Ray cookbook titled "Express Lane Meals".  It looked like a winner to me.  It tasted like one too!!  I've adapted it a bit to fit our eating style.  You'll find that many of my recipes are heavy on the vegetables and light on the meat.  Regardless, this soup packs a powerful flavor punch that leaves your mouth begging for more.   Big taste and big comfort, now that's a win-win in my book!!!

Make a big ol' pot of this soup and you'll feel like the winner, I guarentee!!

Smoky Sweet- Potato Chicken Soup
(Adapted from Rachel Ray's, "Express Lane Meals Cookbook)
Ingredients:
2 Tbsp. Olive Oil
4 Medium Carrots
3 Celery Ribs
1 Large Sweet Onion
1 Large Sweet Potato (yellow /brown in color)
1 Large Yam (orange in color) - although my husband says they are all sweet potatoes, not true yams
3 garlic cloves, minced
1 chipotle chili in adobo, finely chopped
Salt & Pepper (1 tsp each - approximately)
½ teaspoon dried thyme
1 bay leaf
1 ¼ cup white wine
5 cups chicken or vegetable stock
1 ½ chicken breasts (cut into bite size pieces)
4 green onions, thinly sliced
½ cup fresh cilantro leaves, coarsely chopped)
Sour Cream to garnish

Method:
Heat Olive Oil in large soup pot.
Cut carrots into thin half moons and add to the pot, coating with olive oil.
Chop celery and onion and add them to the pot and stir.
Peel and cut sweet potatoes. Thinly slice them into bite size pieces.      
Add the sweet potatoes, garlic and chipotle and stir.
Add salt, pepper, thyme and the bay leaf.
Cook mixture for 5 minutes (this browns the carrots and onions a bit and gives them such a deep, rich flavor!)
Add the wine to the vegetables and reduce for 1 minute.
Add the stock to the pot, cover and raise heat to high.
When soup boils, remove cover and simmer on low for 10 minutes.
Add the cut-up chicken and simmer for 5-10 minutes - until sweet potatoes are tender and chicken is cooked through.
Turn the heat off, discard the bay leaf and stir in green onions and cilantro.
Serve with garnish of sour cream!


For printable version click here

My Ultimate Comfort Meal

Well, our computer contracted a nasty virus, so I've been kept from posting my favorite soup recipes for the past few days. I decided to make up for that by posting two recipes that, when put together, comprise my ultimate in comfort food.  I made these together this week and it warmed me to my toes.  My family, sitting around the table, talking and laughing and enjoying good food together.  What could be better?  These are simple foods with simple ingredients.  I often find, those are the best though.  I hope you agree.

Here's to your comfort!!!

Smashed Potato Soup  (my favorite & Nathanael's)
10 - 12 medium potatoes pealed, cooked
2 Tbsp. Olive Oil
3 medium carrots, diced
3 stalks of celery, diced
1 medium-large onion, diced
2 cloves garlic, minced
1 can (14 1/2 oz) vegetable or chicken broth
1/2 cup milk
1/2 cup sourcream
Pepper to taste
Salt to taste

Saute the carrots, celery, onion  in olive oil for 4 minutes
Add garlic and saute for 1 minute more
Add potatoes and mash lightly
Stir milk and broth into the potatoes
Add in carrots, celery, onion & garlic
Stir in sour cream & salt and pepper

****This is a thick soup. If you like it thinner, add more broth or milk

Possible Toppings: Shredded Cheddar Cheese, Sliced Green Onions, Bacon pieces

And for dessert.....

Golden Apple Crisp  (made by Levi & myself)  
Ingredients:
*Filling -
12-15 golden delicious apples (peeled & sliced)
3 Tbsp. brown sugar
1 tsp. ground ginger
2 Tbsp. cinnamon (more if you love cinnamon)
1/4 tsp. ground nutmeg
4 Tbsp. lemon juice
*Crust Crumble
1/3 cup butter - softened
1 cup flour
1/2 cup oats
1/2 cup brown sugar
1 Tbsp cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger

Method:
1.)  Peel and slice apples and stir together with lemon juice.
2.)  Add sugar and spice to apples and stir together
3.)  Pour filling into pie pan
4.)  In medium bowl combine flour and butter, using fork or pastry cutter.
5.)  Add in oats, sugar and spices.
6.)  Sprinkle over apple mixture to cover the entire top - use all!!
7.)  Bake at 350 degrees for 45-1 hour - until top is golden and inside is bubbly.
8.)  Enjoy!!

Click here for printable links:  Smashed Potato Soup
                                             Golden Apple Crisp

Feeling chilly? Warm up with some chili.

There are few soups more hearty and warming than a steaming hot bowl of chili with sweet cornbread on the side.  I think my recipe for chili changes every time I make it, depending on what I have around and what sounds good at the time.  This last week I made a batch that had my younger son smacking his lips in appreciation.  To quote his "famous" phrase, "it was kinna like toolicious!".  One of the things I love most about chili is the garnishes!  You can have so much fun with it.  It also makes a great garnish in its own right.  The next night this chili was a main feature in our baked potato bar. Want another great idea for chili leftovers?  Scoop 4 cups of chili into a baking dish, sprinkle with cheese and top with cornbread mixture.  Bake according to your cornbread directions.  It's fabulous! I love it when I can cook once and eat twice!!

I hope you find this chili makes you toasty warm inside!!

4 Bean Vegetarian Chili   

 Ingredients:
2 Tbsp. Olive Oil
2 carrots, diced or sliced thin
1 large onion
3-4 cloves garlic, minced
1 cup sliced mushrooms
1 bottle/can beer (or stock)
1 cup stock
1 large can (30 oz) tomato sauce
1 chipotle chili in adobo sauce, diced.
1 Tbsp brown sugar
5 Tbsp. chili powder (more or less depending on individual preference)
3 Tbsp cumin (more or less depending on individual preference)
1 cup corn kernals
1 ½ cups each of Chickpeas, black beans, pinto beans & black eyed peas, soaked and drained, (or whatever combination of 4 beans you like - baked beans can make a nice sweet contrast to the spicy!! - you can also use canned)
Garnish: Sour Cream, Chives, Cheese, Hot Sauce, Chopped Onion - whatever you can dream up!

Method:
1. Heat oil in large stock/soup pot. Add carrots, onions, mushrooms and saute until tender. Add in garlic and saute for 30 seconds.
2. Stir in beer and cook for 5 minutes. Next stir in stock and tomato sauce, chipotle chili
sugar and spices. Simmer for 5 minutes.
3. Stir in corn and beans then simmer for 1-4 hours (longer = better flavor in my book)
4. Garnish & Enjoy!

For printable version click here

Soup or Chowder?

I discovered a recipe on Pinterest for a butternut squash and corn soup.  We got quite a few butternut squashes from our garden this fall and I wanted to use them up before they went bad.  I liked many of the ingredients, but wanted to make it a little more "heart friendly".  I took out the bacon and half and half, added to the vegetables and made a few more additions/substitutions and came up with this great tasting, chowder-like soup.  My guys cleaned their bowls and asked for more.  It's going to be a regular on our dinner table this winter.  I paired it with some toasted, whole wheat pitas and it made for a warm and satisfying meal on a cold evening.

May it warm you and yours as well!

Butternut Squash & Corn Chowder

Ingredients

• 2 Tbsp. Olive Oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup stock (chicken or vegetable)
• 1/2 cup white wine (or additional cup of stock)
• 6 cups mashed cooked butternut squash
• 2 cups corn kernels (fresh or frozen)
• 2 cups 1% milk
• 1 chipotle chili in abodo sauce, minced
• 1 tablespoon parsley
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• Sour cream, garnish

Method:

• Add olive oil to large sauce pan and saute saute onion and celery until tender, add garlic in the last minute.
• Next, stir in flour until blended. Gradually stir in wine and let simmer for 1-2 minutes.
• Next stir in the stock.
• Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Reduce heat to medium. Stir in the squash, corn, milk, chipotle chili, parsley, salt and pepper.
• Cook and stir until heated through.
• Garnish with sour cream

For printable version click here

"Souper" Comforting

As my friend Julie will tell you, soup is my comfort food.  With the weather crisp and cool these days, I find myself wanting to make and eat soup more often.  This week I'll be posting some of my favorite soup recipes, new and old.  The first is such a different tasting and comforting fall soup that I knew it had to start off "Soup Week".  I  adapted this recipe from a great vegetarian cookbook called "Complete Vegetarian", published by Hermes House.  I changed very little about this recipe and haven't felt the urge to meddle with it, which is nearly unheard of for me.  I was extremely glad my botanist husband could clue me in on what fresh coriander was.  It saved me the research time.  I've included that clue in the recipe below.

Hope you enjoy this first installment of "Soup Week".  Happy slurping!!!

Carrot Coriander Soup               
Ingredients:
3 1/2 cups of carrots (peeled and cut into chunks)
1 Tbsp Olive Oil
3 Tbsp butter
1 onion, chopped
1 stick of celery (sliced), plus 2-3 pale leafy celery tops
2 small potatoes, peeled and sliced
4 cups of stock
3 tsp ground coriander
1 Tbsp chopped fresh coriander (also known as cilantro)
3/4 cup of milk
salt and freshly ground black pepper
Method:
1. Peel and chop carrots. Heat the oil and 2 Tbsp of butter in a large saucepan. Saute onion over gentle heat for 3-4 minutes, until slightly softened. Do not allow to brown.
2.) Slice the celery and chop the potatoes. Add them to the onions and cook for a few minutes, then add the carrots. Continue to cook over a gentle heat for 3-4 minutes, stirring and then cover.
3.) Reduce the heat even further and sweat vegetables for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the bottom of the pan.
4.) Add the stock and bring the liquid to a boil. Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
5.) Remove 6-8 tiny celery leaves for garnish and finely chop the remaining celery tops. Melt the remaining butter in a small saucepan and saute the ground coriander for about 1 minute, stirring constantly.
6.) Reduce the heat and add the chopped celery tops and fresh coriander and saute for about 1 minute - set aside.
7.) Process the soup in a food processor or blender and pour into a clean saucepan. Stir in the milk and coriander mixture. Season, heat gently, taste and adjust seasoning. Serve the soup garnished with the reserved celery leaves.
*** also tastes good garnished with a bit of sour cream, cheese or hot pepper sauce.


For printable version click here