Recommended Recipe: Curried Coconut Soup w/ Chicken

image:  Cooking Light

I don't cook from recipes, but I do love Cooking Light magazine.  I just like to browse the pages and get inspired.

On Monday, when we were iced in, I made curried coconut soup with chicken for lunch.  Well, it was almost this recipe.  I deviated a little:  I added a bit of fresh ginger, used vegetable broth instead of chicken, and used cilantro and green onions in place of basil.  Also, I used brown rice noodles.

It was the perfect healthy, warming thing for a snow day, and it only took about 25 min start to finish.  If you are vegetarian/vegan or don't have any roasted chicken on hand, this soup would be just as tasty with some veggies like bell pepper and sugar snap peas.

Spicy Thai Winter Squash Soup

I'm going start by saying I'm extremely self conscious about calling anything "Thai".  (Bruce, I know this isn't authentic in any way what so ever, but it is delicious!)

Since I now have several good friends that are vegan, I think about the dishes I make that are animal-free a lot more frequently.  It is more often than not completely unintentional.  When I realize something is vegan, I get this strange elated feeling.  It's hard to describe, but basically my brain screams, "EVERYONE CAN EAT THIS!"  And yeah, this is even *shudder* grain free.  I'm not a fan of that fad, but whatever.  So unless you are on some absolutely crazy diet, you can eat this.

The ingredients may seem a bit odd, but I had to use what was in the house.  The decision to put an Asian spin on my go-to squash soup was spur of the moment.  (You can expect another variation in a few months.)  This soup is really thick, creamy (but naturally creamy), and hearty.  A bowl of this, maybe a hunk of bread or a salad is all you need.  And there is no need to feel guilty about serving up seconds.

Spicy Thai Winter Squash Soup
1 med acorn squash, quartered and guts removed
2 med sweet potatoes, peeled and halved
1 tsp coconut oil (or any kind of oil)
1/2 C diced onion
2 tsp minced garlic
1 tsp minced or grated ginger
2 Tbsp coconut vinegar (sub w/ white wine vinegar)
1 1/2 Tbsp coconut Thai blend*
1 T red curry paste
2 tsp sriracha (more or less to taste)
4-6 C low sodium vegetable broth (it will depend on the actual size of squash/sweet potatoes and how thick you want the soup to be)

   Salt and pepper squash and sweet potatoes (you can brush them with oil if you would like).  Roast at 350 deg F for 45-60 min, until very soft.  When cool enough to handle, remove skin from squash.  Roughly chop the squash and sweet potatoes so they are easier to blend.
   Heat coconut oil over medium heat.  Saute onion until translucent, about 5 min.  Add garlic and ginger.  Cook 1 min.  Deglaze with vinegar.
   Add squash, potatoes, seasoning blend, curry paste, sriracha, and 4 C veg broth.  Use and immersion blender to puree (or carefully puree in batches in a blender.)  Add more broth as necessary.
   Salt and pepper to taste.  Heat, serve.
   Serves 6.

*My blend packet does not mention anything about milk products, but the website does.  If you are vegan, I suggest contacting Spice and Tea Exchange customer service before purchasing.
Notes:  You can use any winter squash.  Though, I suggest staying away from spaghetti squash for this one. OR use 3 more med sweet potatoes instead of a squash.  I don't actually use vegetable broth.  I use water then add vegetable base or bouillon because it is much cheaper and I can regulate the sodium and flavor strength better.  Use any combination of broth/bouillon/water you like.

Venison Stew over Barley

Stew wasn't something I ate much growing up.  (Or now, really.)  However, it got cold here in Tennessee.  Very cold.  "Stupid cold," as many of us have taken to calling it.  I realize that it may not seem that frigid to people who spend most of their time north of the Mason-Dixon line, but we are not used to single digit temperatures in the South.  Stew was the obvious choice for an evening that threatened 1 degree.  And we had received an unexpected gift of venison from my sister-in-law.  We had just used up the last of our stash, and the deer have gone into hiding this year it seems.

I took a very, very simple approach to this.  I wavered on the edge of making a fancy French braised roast with rosemary and herbs de provence, but extreme simplicity won.  Sometimes I forget how delicious simple things can be.

This is also kind of surprisingly healthy.  I personally think of stews as fatty, gravy laden things.  Using venison (or bison, which is often more readily available) cuts out tons of fat!  I did use a little bit of butter at the end, but that could easily be cut out.  Then putting it over a whole grain instead of cream-heavy mashed potatoes or empty-calorie egg noodles boosts the nutrition and adds a really nice texture.

Venison Stew over Barley
~2 lb bone-in venison roast (or ~1.5 lb stew meat)
2 large potatoes, peeled and cut into large chunks
3 med carrots, cut into large chunks
2 stalks celery, sliced
1 pkt onion soup mix
1 tsp minced, dehydrated garlic
~4 C water
1 Tbsp butter
2 tsp flour
~1/3 sweet vermouth (can be replaced with water or stock)
salt, pepper, oil

   Salt and pepper the roast.  Over medium heat, sear the roast on all sides in a little bit of oil (~2 tsp).  Deglaze the pan with sweet vermouth, scrap up all the stuck on bits.
   Place roast in slow cooker, add the deglazed pan drippings.  Add vegetables, soup mix, garlic, and water to the slow cooker. (There should be enough water to not quite cover everything in the slow cooker).
   Cook on low for 10-12 hours.  (If you are using stew meat, it will probably only take 6-8 hours.)
   An hour before serving, sprinkle in flour and add butter.  Stir so there are no lumps of flour.  (I take the meat off the bone and remove the bone at this point.)
   Barley:  Bring 1 3/4 C water to a boil.  Add 1 C barley and 1/2 tsp salt.  Return water to a boil.  Stir, cover, and reduce heat to med-low/low.  Cook for ~40 minutes.
   Serves 4-6

Quick Vegetarian Pho

Lately I've been doing really quick throw together meals that can be ready in under 30 minutes. That means I have been using a lot of store bought, short cut products. Normally I stay away from such things, but since I took over the manager position of the health food/organic section at my store, I've been trying some really great products. Currently, I am in live with Pacific's line of boxed soups! Last night I used the veg pho base for a fast, light dinner.

Vegetarian Pho

1 box Pacific veg pho base

1/2 box Annie Chun's brown rice noodles, cooked

Fresh basil, cilantro, mint, and scallions

Bean sprouts

Crispy tofu

Sriracha

(Anything else you want)

Deer Beer Chili

This looks like an average bowl of chili.  But it is special.

Very, very special.

Deer.  Beer.  Chili.

Three awesome things combining to form an ultimate trifecta of kickass.

If you don't hunt or you don't want to spend an outrageous amount of money of farm-raised venison (which can sometimes be found at specialty grocers like Whole Foods), I suggest you make some friends with guns.

Venison is absolutely delicious and incredibly healthy.  It is low in fat and cholesterol, but has all the good health benefits of red meat.  Many processors will sell the fully broken down, packaged, and hard frozen animals to walk in customers if the hunter doesn't pick up the deer within a certain amount of time.  You just have to pay the processing fee, which generally ranges from about $65-$80; you get a lot of meat, so don't be dissuaded by that price.

Deer Beer Chili
1 lb ground venison
~1 Tbsp bacon fat (or oil)
1 med-lrg onion, diced
1 green bell pepper, diced
2 lrg cloves garlic, minced
12 oz beer*
2 can diced tomatoes
2 cans beans, drained (I used one can of black beans and one of a tri-bean blend)
1 Tbsp chili powder
2 tsp ancho chili powder
3/4 tsp chipotle powder (optional, can sub 1/4 tsp cayenne for it)
3/4 tsp oregano (try to find Mexican oregano)
salt to taste

   In a large pot over medium heat, saute onion and bell pepper in bacon fat for about 5 minutes.  Add venison, break up the meat as it cooks.  When venison is about 3/4 cooked, add garlic and ~1/2 tsp salt.  Cook 1-2 minutes.  Add beer.  Simmer until beer is reduced by half.
   Add tomatoes, beans, chili powders and oregano.  Salt to taste.  Simmer covered for 30-45 minutes.  Uncover and simmer another 10-15 minutes.
   Serves 4-6

*Use a good, full-bodied beer that is fairly dark.  This is not the place for a lager, pilsner, or IPA.  I used Blackstone's Nut Brown Ale.

Portuguese Kale and Sausage Soup

I told you that kale is my new go-to vegetable.  It only makes sense that I give you a kale recipe.  There are a lot of recipes for this soup which is no surprise because it is delicious, easy, cheap, and great year-round.  Browsing through about 15 different recipes, I found some had too few ingredients which I didn't think would lend to a full, rich flavor and others seemed to have an overabundance of... stuff.  I like to think my version has a good balance of flavor without too many ingredients.  Oh, and this is absolutely a one pot meal; keep that in mind when planning your weekly menu.

Portuguese Kale and Sausage Soup
1 lrg onion, diced
3 med carrots, diced
2 stalks of celery, diced
2 lrg cloves garlic, minced (~1 Tbsp)
1 14oz can diced tomatoes
1 14 oz can organic red kidney beans, drained*
2 lrg potatoes, cut into roughly 3/4 in cubes (~4 C)
~14 oz spicy sausage, sliced**
1 bunch kale, de-stemmed and chopped
4-5 C water
1 tsp dried thyme
1/4 tsp cayenne (optional)
juice of 1 med lemon
oil, salt and pepper

   In a large pot, heat about 1 tbsp oil over med heat.  Saute onions, carrots, and celery until tender, 7-10 minutes.  Add garlic, tomatoes, beans, potatoes, sausage, water, thyme, cayenne, about 3/4 tsp salt, and pepper.  Simmer partially covered for 15-20 minutes.  (If at any time you think it needs more water, add some.)
   Add kale.  This will probably need to be added in batches.  When all the kale is wilted into the soup add lemon juice and simmer for about 10 minutes, until the kale and potatoes are tender.  Salt and pepper to taste.
   Serves 4-6.

*I specifically say organic kidney beans because most of the regular canned kidney beans have sugar added.  You do not want sweet beans for this.
**Traditionally this soup is made with Portuguese chourico or linguica.  They are delicious, highly spiced, cooked pork sausages; they are also hard to find in a lot of regular grocery stores.  Andouille, a spicy Cajun sausage, would be a great substitute.  I used Hillshire Farm's Hot Smoked Sausage, which was very good and little more budget friendly than other sausages.

Also, I am aware that this is not a Spanish dish, if you are looked at my tags all confused. It is simply the best fit of my current tag listings.

Creamy Zucchini and Cauliflower Soup w/ Bleu Cheese

This soup was inspired by a recipe in our ever-off-the-bookshelf cookbook, Vegetarian by Linda Frasier.  The hubs has been wanting this soup for months, but I really wanted to wait until spring when I could get tender, flavorful zucchini at the regular grocery store.  (It will be even better when I get them from the farmers market!)  This springy soup is the perfect compliment to roasted fish or grilled sandwiches.


Creamy Zucchini and Cauliflower Soup w/ Bleu Cheese
1/2 lrg vidallia onion, chopped
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/3 head cauliflower, chopped (~2 C)
~1 3/4 lb zucchini, chopped (4 med)
2 cloves garlic, chopped
1 1/4 tsp herbs de provence
1 bay leaf
4 C water + 1 tsp vegetable base (or 4 C vegetable broth)
4 oz bleu cheese, crumbled
2 oz neufchatel cheese
1/4 C cream or half and half
salt and pepper

   Heat butter and oil over med heat in a large pot.  Saute onion until soft, 5 min.  Add cauliflower, cook about 8 minutes, stirring occasionally so no color develops.  Add zucchini, cook 5-7 minutes.
   Add water, veg base, garlic, herbs, bay leaf, 3/4 tsp salt, and ~1/4 tsp freshly cracked black pepper.  Cover with lid slightly tilted and simmer over med heat for 20-25 minutes, until the cauliflower is soft.
   Remove bay leaf.  Use an immersion blender (or food processor) to puree soup.  When it is about half way pureed, add cheeses.  Blend until smooth.  Add cream.  Salt and pepper to taste.  Reheat over medium, but don't heat it too much.  The soup should not be piping hot when served.  I find the flavors get lost when it is too hot.
   Serves 4.

Basic Spingtime Minestrone

Even through spring is here, you sometimes get those kind of cold rainy days where a warm, comforting soup is called for.  But transitioning from heavy winter soups to light summer soups can be a challenge.  This minestrone, and minestrone in general, are a great way to celebrate the fruits of the season with a body and flavor that is honestly perfect for the whole year.  Zucchini, bell pepper, and carrots get me excited for the rest of the season to come and the beans and pasta keep is cozy.

Basic Springtime Minestrone
1 lrg onion, diced
2 med-lrg carrots, diced
2 lrg stalks celery, diced
2 med zucchini, diced
1/2 a lrg red bell pepper, diced
1 Tbsp minced garlic
6 C water
2 tsp vegetable base
1 14oz can cannellini bean, drained
1 1/2 Tbsp red wine vinegar (or lemon juice)
~1/2 tsp salt
1/2 tsp dried oregano (1 tsp fresh)
1/2 tsp dried thyme (1 tsp fresh)
1/4 tsp red pepper flake (optional)
1/2 lb short cut pasta, like macaroni, cooked*
extra virgin olive oil, salt, pepper

   In a  large pot, heat about 1 Tbsp oil over medium heat.  Saute onion, carrot, and celery for 5-7 minutes until just getting tender.  Add zucchini and bell pepper.  Cook 3-4 more minutes.  Add garlic, cook 1 minute.
   Add water, vegetable base that has been loosened in a little of the water, beans, salt, oregano, thyme, and red pepper flake.  Bring to a boil, reduce to simmer.  Simmer uncovered for 10 minutes, stirring occasionally.
   Add vinegar.  Salt and pepper to taste.  Simmer 4-5 more minutes.
   Serve over pasta.
   Serves 4-6

*The pasta is really good cooked in the soup.  When you add the vinegar, bring soup back to a boil and cook pasta in it for 5-6 minutes, until pasta is al dente.
However, if you aren't going to eat all the soup right away, the pasta absorbs the liquid and gets mushy so it is best to cook it separately.  In plenty of boiling, salted water, cook pasta 30 sec shy of desired doneness.  For storing, allow pasta and soup to cool completely then combine them in containers.

Tomato and Lentil Soup

Hearty and rustic, this thick soup is made for chilly evenings.  This recipe is adapted from a recipe in my beloved cookbook, Vegetarian by Linda Fraser.

Tomato and Lentil Soup
1 Tbsp extra virgin olive oil
1 lrg onion, diced
1 lrg rib celery, diced (the smaller the better)
1 lrg clove garlic, minced
1/3 C dry vermouth
1 14oz can crushed tomatoes
1 C mixed red and brown lentils
3 1/2 C vegetable or chicken broth (maybe more)
2 tsp herbs de Provence
1/4 C half and half (cream or thick buttermilk will also work)
salt and pepper
chopped parsley

   Heat oil in a pot over medium heat.  Saute onion and celery until soft, about 8 minutes.
   Add garlic and vermouth.  Cook for ~2 minutes.
   Add tomatoes, lentils, broth, and herbs de Provence.  Bring to a boil, cover, and reduce to medium low.  Simmer for 30-40 minutes, until brown lentils are cooked through.  Adjust salt and pepper to taste.  If it seems too thick, add a little more broth.
   Puree half of soup using an immersion blender, upright blender, or food processor.
   Stir in half and half.
   Top with lots of chopped parsley and serve with nice, crusty bread.
   Serves 4.

Creamy Root Vegetable Soup w/ White Beans

Hearty and healthy is always the best combination in my opinion.  Sure, fatty, greasy food is sometimes a necessity and I will not hesitate to indulge if the time is right.  But for everyday?  I would much rather have something incredibly satisfying and not feel guilty about it afterword.  This soup is rich and thick with a creamy texture and it is made (almost) entirely out of vegetables.  Cheap vegetables in fact.  Serve with some good bread and curl up on a cold night.

Creamy Root Vegetable Soup w/ White Beans
1 lrg onion, chopped
2 lrg carrots, peeled and chopped*
1 Tbsp oil
1 lrg sweet potato, peeled and chopped
2 med-lrg white potatoes, peeled and chopped
5 C water
1 tsp vegetable base (veg bouillon)*
2 cloves garlic, chopped
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
2 14-oz cans great northern beans, drained and rinsed
1/4 C half and half or thick buttermilk
1 1/2 tsp hot or sweet paprika

   Heat oil over medium heat.  Saute onions and carrots until tender, 5-7 minutes. 
   Add water, potatoes, veg base, garlic, bay leaf, thyme, salt and pepper.  Cover simmer over med/med-low heat for ~30 minutes.  Until potatoes are soft and just start to fall apart on their own.  Pull out bay leaf.
   Use an immersion blender to puree soup.
   Add beans, dairy, and paprika.  Cook 10-15 minutes, until beans are hot.
   Serves 4.

*If your carrots taste a little bit tinny (just not as sweet as they should be), add 1 tsp honey before pureeing.
**Don't have vegetable base?  Use 3 C veg or chicken broth and 2 C water in place of the 5 C water.

Smoked Chicken and Corn "Creole Chowder"

I love a rich hearty soup... especially one you don't have to feel guilty about.  Cooking the vegetables down then pureeing them gives you a thick creamy base without adding cheese or cream or anything fattening.  The okra acts as a natural thickener.  Don't scoff even if you think you don't like okra.  It's pureed so there are no slimey chunks, and it adds a hint of grassy sweetness and earthiness that is so wonderful.  Fresh is better, but frozen will work just fine.  And if you are really hesitant about the okra, use frozen because the flavor isn't as strong as fresh.  But the smoked chicken and fresh corn are the real stars of this "chowder".

I wrote this recipe using leftover smoked chicken.  It is so so sooo delicious!  However, if you aren't into smoked flavor or don't have a smoker or whatever, a store bought rotisserie chicken will work great.

Smoked Chicken and Corn Creole Chowder

1 lrg onion, chopped

1 lrg green bell pepper, chopped

1 lrg carrot, chopped

2 stalks celery, chopped

1 1/2 C sliced okra (roughly 1/3 lb)

1 jalapeno, seeded and diced

2 Tbsp minced garlic

~1 lb shredded smoked chicken (4 lrg thighs, save the bones)

2 lrg ears of corn, kernels removed (~2 C corn)

6-7 C water

2 Tbsp Worcestershire

2 bay leaves

1 tsp thyme

1 tsp cider vinegar

hot sauce

Tony Chachere's Creole Seasoning

oil

   Heat about 1 1/2 Tbsp oil over medium in a large pot.  Saute onion, pepper, celery, and carrot with a sprinkle of Tony's for about 10 minutes.  When the veg starts to stick to the bottom of the pot and turn golden brown, Add garlic, jalepeno, okra, a few chicken bones, 1 Tbsp worcestershire, and 1 C water.  Simmer over med until most of the water is evaprated.

   Add 2 C more of water, cover and simmer for 30 minutes. 

   Remove bones. Add another cup of water and puree using an immersion blender.

   Add last 2-3 C water so soup is at desired thickness.  Add bay, thyme, second Tbsp of worcestershire, vinegar, hot sauce to taste, and Tony's to taste.  Cover, simmer over low for 30 minutes.

   Add corn and chicken.  Adjust final seasoning to taste.  Cover and simmer over low for 7-10 minutes until corn and chicken are hot.

   Serve over rice.  Garnish with chopped green onions and parsley.

   Serves 6

Beefalo and Roasted Pepper Chili

   It has been raining for the past 48 hours.  I love it!  I can't remember the last truly rainy day I've had.  There was maybe one in NC, there was a half rainy day when I first got back to TN, but this is true rain.  Grey, drizzly, and cool.  Our AC hasn't kicked on 24 hours.  Fabulous.  Cool weather to us means soup.  A week and a half ago we bought some beefalo stew meat at the local farmers' market.  The intent was to make chili it the whole time, but it was so hot and humid that we couldn't imagine having chili for dinner.  But yesterday posed the perfect opportunity.  To make it a little more special, I roasted some fresh local peppers and made bacon jack corn muffins (recipe tomorrow!)

Beefalo and Roasted Pepper Chili
1 lb beefalo stew meat, 1/2 inch cubes
1 lrg onion, diced
1 lrg red bell pepper
1 small green bell pepper (or 1/2 a lrg)
1 lrg New Mexico green chile*
1 28 oz can diced tomatoes
1 14 oz can red beans
1 14 oz can black beans, drained
2 Tbsp minced garlic
1 1/2 Tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp thyme
1/2 tsp red pepper flake (optional)
1 bay leaf
1/2 C water
oil, salt and pepper

   Set broiler to high and move oven rack close to top of oven.  Place bell peppers and chile under broiler.  Allow skin to char and turn black, rotate peppers as needed to skin is evenly charred.  When skin is fully black, place in a bowl and cover with plastic wrap.  Let sit at least 10 minutes.  Peel skin off and remove seeds.  Finely dice peppers.
   Heat about 2 tsp of oil over med heat in a large pot.  Saute onions for 4-5 minutes, until soft. 
   Liberally salt and pepper meat, add to pot.  Sear meat well.  (It is ok for it to stick to the bottom a little.)
   Add spices and herbs, garlic and diced chile peppers with 1/4 C of water.  Scrape bottom of pot to remove any sticking bits.  Simmer for about 5 minutes.
   Add beans, tomatoes and last 1/4 C of water.  Turn heat up to med-hi, bring to a bubble.  Cover and turn down to med-low.  Simmer for 1 1/2 hours.
   Uncover, turn heat to low.  Simmer another 45 minutes.
   Top with your favorite items:  scallions, cilantro, cheese, chips, etc.
   Serves 6.

*The New Mexico chile is a moderately hot variety.  It will not make your chili overly spicy; most of the heat comes from the red pepper flake.  But if you are wary of the heat, use a supermarket jalapeno.  (They are generally pretty mild.  A homegrown jalapeno will probably be hotter.)  If you can't find a New Mexico green chili but still want the warmth, try a serrano or two jalapenos.

Chick Pea and Spinach Soup

   This is a pre-scheduled post because right now I should be preparing for a Harry Potter picnic.  A week early, you ask?  Nope.  ADVANCED SHOWING BITCHES!!!!!!  It's free, so I am going to have to hang out on base (Camp Lejeune) all day so that I can get my ass in a seat.  I'll hit children if I have to.  I know, this is like the coolest movie thing that has happened to me since I was allowed to go the the pre-screening of Hidalgo.  I am pretty sure Louis is very happy all my costumes are in TN, because I would be that weird Marine wife lurking around the base theater with a wand yelling shit at people and then trying to get them to eat my food.

   Alright, this soup is so delicious!  Crazy good in fact.  What is it about chick peas and spinach that are so damn tasty together?  The key to this soup is the pureed can vegetable soup.  I used a Campbell's Healthy Request soup I found, any non-condensed veg soup without pasta or meat will work.  I prefer it to be made with veg broth instead of beef, but that is your choice.  It makes the soup so rich and wonderful without adding a lot of fat or calories, perfect for any time of year.  Oh, my mouth is watering thinking about this soup.

Chick Pea and Spinach Soup
1 Tbsp sesame seeds
2 tsp cumin seeds
2 tsp ground coriander
1 medium onion, chopped
4 cloves garlic, minced (2 Tbsp)
2 medium russet or idaho potatoes, peeled, chopped (3/4 inch cubes)
1 Tbsp tomato paste
1 bay leaf
1 14-oz can vegetable soup, pureed
3 C water
1 14-oz can chick peas, drained
8-10 oz frozen, chopped spinach, thawed
1/3 C half and half (optional)
juice 1/2 lemon
cayenne
salt and pepper
extra virgin olive oil

   In a dry pan, add seeds.  Toast over medium heat for 4-5 minutes until just fragrant and sesame seeds are lightly golden.  Crush in a mortar and pestle (or in a plastic bag and rolling pin or heavy skillet.)
   In a large soup pot, heat about 1 Tbsp evoo over medium heat.  Saute onions for for 4-5 minutes until tender.  Add a little more oil and add potatoes.  Stirring constantly, cook another 4-5 minutes.  Add garlic and tomato paste, stir for 1 minute.  Add about 1/2 C water and scrape the bottom of the pan (deglazing).  Add the rest of the water, the pureed soup, bay leaf, sesame seeds, cumin, and coriander.
   Bring to a boil, cover, and reduce to med-low heat.  Cook about 13-15 minutes, until potatoes are tender.  Add spinach, chick peas, half and half, and lemon juice.  Add cayenne, salt and pepper to taste.  Cook another 8-10 minutes.
   Serves 4-6.

Basic Tomato Gazpacho

   I hated gazpacho as a kid.  Mostly because I hate tomato juice.  It's disgusting.  However, when I was 13 or 14 or something, I realized that gazpacho is more salad than drink.  Now I love it.  (I still hate all varieties of tomato juice... even if you add vodka.)  Personally, I think gazpacho is the perfect summer side or starter.  It is cool, refreshing, super easy, and abnormally healthy.  A great compliment to grilled meat or seafood, or as an easy supper with pasta salad.

Basic Tomato Gazpacho
1/4 of a large bell pepper + 2 Tbsp diced
1/4 of medium red onion +1 Tbsp diced
4 inch length of English cucumber + 2 inches diced
1 tsp minced garlic
~2.5 C high quality tomato juice
hot sauce
juice of 1/2 a large lime or lemon
2 Tbsp chopped cilantro or parsley
1 Tbsp extra virgin olive oil

   Roughly chop the quarter of bell pepper (red, yellow or orange) and onion, and 4 in of cucumber.  Place in blender with garlic and a dash of hot sauce.  Add tomato juice to 2 C mark on blender.  Puree.  Add more juice to 3 C mark, blend.  Add hot sauce your taste.  Refrigerate until service.
   (Tomato juice tends to have quite a bit of salt, so you will probably not need to add any.  But if you find a low sodium or no salt added, add salt to taste.)
   Toss the diced pepper, onion, and cucumber with citrus juice, herbs, and olive oil.  Divide between bowls at service.  (If you really like the chunky texture of the fresh veggies, which I do, just cut up more.  However much you want.  This is just a guideline that will give you good contrast and crunch to this fresh soup.)
   Serves 4 starter size portions or 2  main portions

Shrimp and Bok Choy Noodle Bowl

   Asian broth and noodles.  It really doesn't get much better.  So satisfying and comforting on a rainy day, but still light enough that you can eat a huge bowl without feeling guilty.  Originally I wanted to use bok choy.  Then it was like $3/lb at the store so we bough savoy cabbage.  Buuut, on our way back from the NC Aquarium at Pine Knoll Shores (one of my favorite places ever) we stopped by a little roadside produce stand.  The main reason we stopped was for peaches.  However, there was a lovely selection of local greens, peppers, onions, etc.  Walking through the small space, I was greeted by a box of gorgeous bok choy.  Best part?  One dollar each!  You can't beat that.  Also, they were the perfect size.  Not baby bok choy, but not the flavorless behemoths found in the store.  I had almost forgotten how much better fresh, local produce is.  Without planning it, this Asian soup became a celebration of eastern NC:  local bok choy, spring onions, garlic, and shrimp.  (Oh, and feel free to use firm tofu instead of shrimp.)

 Shrimp and Bok Choy Noddle Bowl
broth:
2 Tbsp oil
2 Tbsp grated garlic
1 Tbsp grated ginger
1/2-1 tsp red pepper flake
5 C water
2 C vegetable or chicken broth
3 Tbsp low sodium soy sauce
3 Tbsp rice vinegar
1 1/2 Tbsp fish sauce (optional, but salt will need to be adjusted)
juice of 1/2 lime
Soup:
1 lb peeled, deveined med shrimp
3 pkg ramen noodles (flavor packet discarded)
1 med head of bok choy
1 lrg carrot
1/2 lrg red bell pepper
3 spring onions (or 5 scallions)
1/4 C chopped cilantro

   Heat oil over medium heat.  Quickly saute garlic, ginger, and pepper flakes stirring constantly for about 1 minute.  Add the rest of the broth ingredients except the lime.  Bring to a simmer.
   Roughly chop bok choy, discarding fibrous ends.  Add to broth and cook for 5-7 min.  Very thinly slice carrot and bell pepper.  Thinly slice spring onions, set aside of the green tops.  Add carrot, pepper, and onion whites to broth, cook another 5 minutes.  Veggies should be tender and broth reduced by about 1/4.  Add lime juice.
   Toss shrimp with salt and pepper.  Add shrimp and noodles to soup.  Turn heat up to med-high.  Cook shrimp through, about 5 minutes.  Just before serving, stir in cilantro and green onion tops.
   Serves 5. 

Asparagus Stock

  I don't throw stems away.  Mushroom stems, the woody ends of asparagus... while they may not be pleasant to eat, they are full of flavor.  You can make some incredible broths with what many people consider garbage.  If I have asparagus, mushrooms, or broccoli, I take the stems/stalks and pop them in a freezer bag.  That way I have them on hand to make soup bases and broths.  Homemade stocks and broths can really send a dish over the top because you can get flavors into the foundation of your dish that aren't available in grocery store broths.  This asparagus stock is a delightful take on vegetable stock that would make a lovely vegetable soup or a vegetable pot pie (Or English Pea Soup see yesterday's post)

You can't exactly tell from this, but it has a pretty green tint.

Asparagus Stock
2 qt water
woody ends of 1 bunch of asparagus
1 lrg carrot, cut into chunks
1 med onion, quartered
2 lrg cloves garlic, smashed
1 bay leaf
1/2 tsp salt
1/4 tsp peppercorns
3-5 allspice berries (optional)

   Put all ingredients in a pot.  Bring to boil.  Turn heat down to medium.  Simmer for 30 minutes.  Strain broth.
  You will end up with just shy of 2 qt, about 1 3/4 qt.

English Pea Soup

   Most of yesterday was sewing my dress for the hubs' home coming.  It is super cute.  I will share it with you, don't worry!  (It will probably be shared over on 87Life... I'll keep you updated.)  Considering, I am by myself and have jobs to do, I couldn't exactly go out last night to... celebrate? St. Patrick's Day.  So I stayed in watching Top Chef, Kathy Griffin's new special, and Archer.  Not terribly festive I know, but I did do something.  I made a delicious English pea soup!  It is sweet, light, creamy, and the most incredible shade of green.  (My picture doesn't do it justice.)  It didn't seem particularly Irish in any way.  I wanted to put cilantro in it, but that made it seem even less Irish.  But after I ate, I caught a few minutes of Bobby's Ireland and what were they making?  English pea and coriander soup!  So, yeah... that is happening soon.  I debated on whether to save this post for next year considering I am a day behind the occasion I made it for.  Spring is just around the corner though, which means all the vegetables will be coming into season.  Serve with a baked potato for a complete meal, or as a side to grilled meat; this is the perfect soup for spring.   
(Note:  English peas and green peas are the same thing.  Also, sometimes called garden peas.)

English Pea Soup
1 medium onion, chopped
1 large clove garlic, minced (~1 heaping tsp)
1 lb English peas (thawed if frozen)
1/2 tsp thyme
3 C asparagus broth (recipe tomorrow or vegetable broth)
2 Tbsp cream cheese (optional)
sour cream (optional)
olive oil, salt and pepper

   Heat oil in a pot over medium heat.  Saute onions until translucent and very lightly golden at edges.  Saute garlic with onions for 1 minute.  Add 3/4 lb peas, thyme, and broth.  Heat peas through.  Using an immersion blender or regular blender puree soup.  Salt and pepper to taste.
   *Optional Step:  push puree through a mesh sieve to remove pulp and create a consistently creamy texture.  I happen to like the pureed texture, but it is up to you.
   Heat over medium.  Whisk in cream cheese.  Add remaining 1/4 lb peas.  Heat through.  Add a dollop of sour cream at service.  (I made a really pretty canelle of sour cream, but it sank into the soup before I could get a picture.)
   Serves: 2 main course servings; 4 side servings.
  

Meaty Meatless Chili

   I got really excited there for a minute because I thought this was the first totally vegan main dish I've done for the blog.  But after going through the archives I found that it is the second!  Thai coconut soup beat this one for the title.  However, this is the the first dish I have ever made where I was conscious about its veganism.  (You're welcome!)  I personally don't subscribe to vegan beliefs (obviously...) but I respect those who make the decision.  I love eating vegetarian meals a few times a week because 1) I am not the biggest meat fan in the world and I easily get bored with it, 2) it mixes things up, 3) you normally feel better about yourself if you eat a huge bowl of butternut squash soup instead of a steak.

   Even those this is vegan, you wouldn't know it.  The mushrooms and lentils give it a meaty texture and appearance.  But it is cheaper than ground beef and much better for you!  Everyone knows chili is super hearty but most people don't think of it as super healthy.  This will change your mind and it will please any chili lover!  (Except maybe some of those crazy,Texans....  The Texans in my family would love it though!)  Also, if you have someone in your house who doesn't like mushrooms, just don't tell them about it.  In this, they'll never know.
NOTE:  Many canned red kidney beans have sugar/high fructose corn syrup added.  These are not the beans you ever want to buy.  Canned organic kidney beans often don't have added sugar.  Also, canned red beans, which are very similar in texture and flavor to kidney beans don't have sugar.  And all cans used are ~14 oz.

Totally looks like there is meat in it, right?!

Meaty Meatless Chili

1/2 brown lentils (dried)

2 C water

1 tsp olive oil

1 medium onion, diced

1 lrg carrot, diced

4 oz baby bella or button mushrooms, roughly chopped

1/2 poblano pepper, minced

1/2 jalapeno, minced

1 Tbsp minced garlic

1 chipotle in adobo, minced (2 tsp chipotle puree)

1 can diced tomatoes (no salt added)

1 can black beans, lightly drained

1 can red beans, lightly drained

1 1/2 Tbsp chili powder

1 bay leaf

1 tsp thyme

1 tsp cumin

1/2 tsp coriander

1/8 tsp cayenne

Salt and pepper

Chopped parsley and lime wedges (optional)

   Rinse lentils and pick out any tiny rocks or bad looking beans.  Put lentils in cold water, bring to boil.  Reduce to med-low heat.  Cook for 30 minutes with lid slightly tilted.  Mash beans up a little with a spoon.  This can be done a couple days in advance.

   In 3 or 4 qt pot, heat oil over medium heat.  Add onions and carrots.  Saute until tender.  Add mushrooms, poblano, and jalapeno.  Cook about 5-7 minutes, until mushrooms lose a little moisture and start to brown.  Add garlic, toss around a little just to taste the raw edge off.  Add the rest of the ingredients.  Simmer over medium heat for about 15 minutes.  Salt and pepper to taste.

   Serve with parsley and lime wedges.

   Since this is a chili, it obviously gets better as it sits.  Make this two or three days ahead of time and it will just get better.

   Serves 5.

Per Serving:  Calories 240, Fat 2.4 g, Protein 14 g, Fiber 12 g,  (Total Carb: 40 g)

Daily Values:  Vit A 38%, Vit C 12%, Iron 22%, Calcium 6%

Total Ingredient Cost:  $6.30, and this may be an over estimate.  Depending on the brand of spices and canned goods, it may only cost ~$5.50.

Cabbage and Udon Soup

   I told myself I was going to wait until January to start this, but I can't help myself.  I am watching three houses worth of animals (two neighbors and my own), and I needed some stimulation that 4 cats, 1 fish (at least I hope there is only one fish...), a doberman, and a maltese couldn't provide.  Also, my right arm is sore from thrashing about wildly for several hours trying to play Swords on Wii.  That didn't go as well as I had planned.

   Anyway, last night I got a jump start on my healthy January recipes.  (I really need to come up with a name for this.... any suggestions???)  I am going to prove that eating healthy isn't hard and isn't expensive!  Ingredient amount cost will be calculated, calories and fat counted, easy no-brainer tips given, and you won't be hungry an hour after eating!  First off you should know that in order get really tasty dishes in the future there will be some up-front cost like making sure you have well stocked spice and condiment cupboards.  You have to think of it this way though:  this bottle of (_____) may be $5 right now, but you can use it in 30 dishes... that is pennies a serving.  Also, if you buy a more expensive ingredient, use it in 3 or 4 dishes.  For example, this dish uses lemongrass.  It was $2.50 for 2 oz; I used 1/2 oz and can freeze the rest.  Also, look around the grocery store to see if ingredients are in various places.  Dried shitakes in the produce department can be up to $5.  In the Asian section, they are only $2.50.

Look at how much you get to eat!

Cabbage and Udon Soup

7 C water (total)

1/2 medium onion, cut into large chunks
1 1/2 inch knob of ginger, peeled and sliced
4 medium garlic cloves, crushed
1/2 oz lemongrass stalks, cut into pieces
1/2 oz dried shitakes (8-10 mushrooms)
1 chicken bouillon cube
1 1/2 Tbsp low-sodium soy sauce
2 1/2 C shredded green cabbage (1/2 small head)
3 oz dried udon noodles (1 inch bundle)
3/4 lb white meat chicken, very thinly sliced
1 tsp dark sesame oil
1/4 tsp salt
sriracha (optional)

   Place dried mushrooms and 1 C of water in a bowl.  Microwave on high for 30 seconds.  Flip mushrooms over and microwave 30 more sec.  (Quick reconstitution.)  Squeeze water of mushrooms, cut off stems.  (Slice mushroom caps.)  Add stems and water to pot.  Add 5 C water to pot.  Put onion, ginger, garlic, and lemongrass into pot.

This little bit gives SO much flavor

Bring to boil.  Dissolve bouillon cube in a little bit of the hot water, add to pot.  Turn to medium-high heat, cook for about 15 minutes, until liquid has reduced by 1/3.  Strain through a mesh sieve to remove chunks.  Return broth to pot.  Add last 1 C of water

  This was plain ol' water 15 minutes ago

Add cabbage to broth.  Bring to boil.  Add udon noodles.  Boil for 4-5 minutes.  Turn down to medium-high heat.  Add chicken strips that have been tossed in salt and thinly sliced shitakes to pot.  Cook 3-5 more minutes until chicken is done.  Serve with a little bit of sriracha or your favorite hot sauce.

Vegan Option!  Use 1 Not-Chik'n bouillon cube and use 8 oz of slice fresh baby bella mushrooms or 1/2 block of firm tofu instead of chicken. 

   Serves 4 very generous portions.
   Per serving:  Calories 215, Fat 3 g, Dietary Fiber 3 g, Protien 23 g 
   My ingredient cost was $7.50.  That is less than $1.90 per serving! And this soup is way better for you than one of those $4, just-add-water, microwave Asian noodle bowls (which are 2 servings by the way.)  To bring the cost down even more, use 1/2 lemon in place of the lemon grass and 3 oz linguine in place of the udon noodles.

Make Ahead:  Make the broth up to 1 week in advance and store it an air-tight container in the fridge.  Then when you go the make the soup it will only take about 15 minutes!

Side note:  Green cabbage is a great source of vitamin K which is good for your bones and is important in blood coagulation, so eat up hemophiliacs!!!

Tomato and Seafood "Stew"

   After the heavy holiday meals is it so nice to have something lighter.  I find that many people have problems eating healthier in the colder months because it can be confusing to find healthy recipes that are still hearty and soul-warming.  Which is why January will be devoted to healthy, hearty food that isn't too expensive and can either be made ahead or in about 30 minutes.  Just so you know what to look forward to next month.

   This soup--or stew-- is delicious and great for the colder months.  My influences were French bouillabaisse and the San Franciscan classic, cioppino.  My version is a little more on the Spanish side.  I hesitate to call it a stew because it doesn't take very long to cook and has a thinner broth more like a soup, but it has big chunks of seafood similar to a stew.  I guess semantics aren't important.  What is important is how delicious it is!  There is bacon in this, but it is still healthy!  There is less than one slice of bacon per serving.  Also, the flavor is really good and it provides all the fat needed in the dish.  If you don't like bacon or don't eat pork, don't worry-- use about 1.5 tsp of olive oil and it will be just as good.

Tomato and Seafood "Stew"
3 slices bacon, chopped
1 med onion, chopped
1/2 red bell pepper, diced
1 tsp garlic
1 tsp flour
1 (14 oz) can low-sodium chicken broth (seafood or vegetable works too)
1 (14 oz) can petite diced tomatoes
1/2 C dry sherry
1/2 C dry red wine
1 tsp thyme
1/4 tsp crushed red pepper flakes
3/4 lb peeled deveined shrimp (medium-ish size)
3/4 lb (skinless) white fish (halibut, cod, or even tilapia)
salt and pepper
lemon wedges and chopped parsely (optional)
good, crusty bread

   Cut fish into bite sized chunks, about the same size as the shrimp.  Salt and pepper seafood.
   In a pot, render bacon until crisp over medium heat.  Remove bacon and drain on a paper towel.  Saute onion and pepper until tender.  Add garlic and flour.  Stir to make sure there are no lumps of flour.  Cook about 1 minute.  Add wine and sherry.  Turn to high.  Bring to boil; cook about 2 minutes.  Add broth and tomatoes. Bring back to a boil.  Reduce to medium.  Add thyme and pepper flakes.  Cook 7-10 minutes, until liquid has reduced a little.  Add seafood and cook until done, about 6-8 minutes.
   Top with crispy bacon and parsley.  Serve with lemon wedges and bread.
   Serves 4-6