Happy St. Patrick's Day!

I had the "luck o' the Irish" to share this recipe on a favorite blog of mine, Ma Nouvelle Mode.  It seems appropriate to share it here today in case you missed the guest post.

This ol' blog world has many green beverages, green snacks, and green desserts this time of year.  I wanted to give you something out of the norm but still delicious.  Please warm up with this soup and have a fantastic St. Patrick's Day!

Green Soup

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 quart vegetable broth or stock
1 large (about 9-ounce) russet potato, peeled and cubed
1 15-ounce can cannellini beans, rinsed and drained
1 1/2 pounds any mixed greens, like spinach, Swiss chard, bok choy, etc., torn into pieces
2 tablespoons dry sherry or dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley for garnish, optional
Packaged crispy onions for garnish, optional

In large saucepan, heat olive oil over medium heat.  Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes.  Increase temperature to high, add vegetable broth and potato, and bring to a boil.  Reduce heat and simmer 10 minutes.

Stir beans and greens into pot.  Continue to simmer 5 to 10 minutes more, until potato is fork-tender and greens are wilted.  Pour soup into blender container, in batches if necessary, and blend until smooth.  Return soup to pot and stir in sherry, salt, and pepper, and warm through.  Serve in bowls with parsley and/or crispy onions sprinkled on top, if desired.  Makes 8 (1-cup) servings, 2 points plus for Weight Watchers or 125 calories each.

Note:  Like many soups and stews, if you have the time to make it a day ahead, the flavors will meld together and the soup will be even tastier.

Thai Soup

It began like this: I said to my girlfriend, "I have leftover coconut milk and I must think of something to do with it."  Neither one of us had an idea then, but a little while later, I was slurping soup.

 

 

Easy to make with mostly ingredients you'd have on hand, the simple but vibrant flavors will delight your tastebuds.  In the cold of winter, this soup will surely brighten your day.

Thai Vegetable Soup

1 cup vegetable broth

1 cup light coconut milk (from a can)

1 tablespoon red curry paste (I used "Thai Kitchen" brand from the Asian section of the market)

2 teaspoons sugar

2 teaspoons fish or soy sauce

1 teaspoon olive oil

1 large leek, chopped (about 1 1/2 cups), or use 1 large onion

1 garlic clove, minced

1 broccoli crown, chopped (about 2 cups)

1/2 red bell pepper, sliced (about 3/4 cup)

2 tablespoons cornstarch

1/2 lime, juiced (1 tablespoon)

1/4 cup cilantro leaves, optional, for garnish

In medium saucepan, whisk together broth, coconut milk, curry paste, sugar, and fish or soy sauce; set aside.  In large nonstick skillet, heat olive oil over medium heat.  Add leek and garlic and cook 5 minutes, stirring frequently, until leek begins to soften.  Add broccoli, pepper, and 1/4 cup water; cover and cook 3 minutes or until vegetables are crisp-tender.  Set pan aside momentarily.

Place saucepan over medium heat and bring ingredients to a simmer.  In small bowl, whisk cornstarch with 2 tablespoons water until smooth.  Pour into simmering liquid and continue whisking until thickened.  Stir in vegetables and lime juice.  Ladle into bowls and top with cilantro leaves, if desired.  Makes 4 (1-cup) servings, 3 points plus for Weight Watchers or 115 calories each.

Cider Chicken Chowder

Does it bother you to have partially drunk sparkling cider bottles (or soda, or any other drink) hanging around after a party?  It does me.  When it happened this time, I decided to find a way to use it.

I wasn't sure how these flavors would blend, but they sounded good.  Turns out it is a delicious combination and a recipe I will make again, even if I have to open a new bottle of cider!

Cider Chicken Chowder

1 tablespoon olive oil
3 medium shallots or 1 medium onion, chopped
1 large stalk celery, chopped
1 small fennel bulb, chopped, optional but good
12 ounces chicken breast, cubed (I used vegetarian Gardein Chick'n Scallopini)
1 medium apple, cored, peeled, and chopped
1 cup chicken or vegetable broth
1 cup apple cider, sparkling or not
1 teaspoon salt
1/2 teaspoon dried sage leaves, crumbled
1/4 cup fat free creamer (I used So Delicious Original Coconut Milk Creamer)
1/4 cup sour cream

In large saucepan, warm olive oil over medium heat.  Add shallots or onion, celery, fennel, if using, and chicken.  Cook until shallots or onions are translucent, then stir in apple, broth, cider, salt, and sage.  Bring to a boil, reduce heat, and simmer 30 minutes.

Remove pot from heat: stir in creamer and sour cream, and serve immediately.  Makes 4 (1 1/4-cup) servings,  5 points plus for Weight Watchers or 249 calories each.

Day-After Soup

Turkey is expected to be the star of the "day-after" soup.  For sure, one meal on the day after Thanks-giving should include yummy leftovers, allowing us to relive the tastes of our Thanksgiving feast.

But. . . another meal can be something easy, soothing, and warm: soup with red lentils and winter squash, blended into a smooth-textured bowl of coziness.  Come to think of it, this soup doesn't have to be eaten just the day after Thanksgiving.  It can be enjoyed the day after anything.

Day-After Soup

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 large carrot, finely chopped
1 large celery stalk, finely chopped
1 garlic clove, minced
1 1/4 cups red lentils
6 cups water
2 tablespoons Better than Bouillon, any flavor
1 3/4 cups cooked fresh winter squash or 1 (15-ounce) can pumpkin
1/4 teaspoon freshly ground black pepper
Salt, optional
1/2 cup canned fried onion pieces (I used Trader Joe's)

Heat olive oil in large pot over medium heat.  Add onion, carrot, celery, and garlic, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.  Stir in lentils, water, and Better than Bouillon.  Bring to a boil, reduce heat, and simmer 20 to 30 minutes until lentils are soft.

Pour soup into blender container along with squash and pepper, blending in batches if necessary.  If soup is too thick, add water.  Taste and see if salt is needed.  Pour into bowls and sprinkle each with one tablespoon onion pieces.  Makes 8 (1-cup) servings, 3 points plus for Weight Watchers or 182 calories each.

Crockpot Bisque

Crock pot again?  Yes!!  It's perfect because:  1) I have a new job and precious little time to cook;  2) it's getting cold outside and nothing warms us up like a pot of something hot;  3) the house smells wonderful!

Fresh dill came in my Abundant Harvest box this week (along with many other beautiful fresh fruits and vegetables).  Since I already had potatoes, this recipe was a slam dunk.  The result is a thick and creamy soup, even better the next day when the flavors have blended more.

Potato Dill Bisque

2 pounds any type potato, peeled and cubed
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, thinly sliced
1/4 cup chopped fresh dill  (more if you love dill)
4 Laughing Cow Light Creamy Swiss cheese wedges, broken apart
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 cups vegetable broth
1 cup milk (I used unsweetened original almond milk)
Additional salt and pepper, optional

Place potatoes, onions, celery, carrots, dill, cheese wedges, salt, and pepper in slow cooker.  Add vegetable broth and stir to combine.  Cook on high for 3 to 5 hours, until potatoes are tender.

Pour soup into blender in batches and blend until smooth.  Return to slow cooker; stir in milk and taste for seasonings.  Add more salt and pepper if needed.  Cook on high 15 more minutes until soup is hot again.  Makes 8 (scant 1 1/2-cup) servings, 3 Weight Watchers points plus or 125 calories each.

Tuscan Beans and Butternut

I have a tendency to think of recipe concepts in the most unlikely places.  Sometimes, I'll be in the shower or lying awake at night or driving on the freeway and an idea will pop into my brain.

Which is how this recipe came to be.  Since I am fond of butternut squash, I always have one in the fridge this time of year.  Sage and white beans are a delicious Tuscan combination.  Put these ingredients together in the slow cooker and dinner is ready when you are.  Add the optional sausage for another layer of flavor.  One pan meals like this are a real time saver.  Enjoy!

Tuscan Beans and Butternut

1 pound dried white beans, such as navy or cannellini, rinsed but not soaked
1 1/2 pounds butternut squash (or any winter variety), peeled and cut into 1-inch cubes
3 garlic cloves, minced
2 teaspoons dried sage leaves, crumbled, divided
5 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
7 ounces precooked Italian sausage (about 2 links), cut into 1/4-inch slices, optional
2 tablespoons plus 2 teaspoons finely chopped walnuts, toasted

Place beans, squash, garlic, and 1 teaspoon sage in crock pot and mix well.  Stir in water;  cover and cook on high heat for 5 1/2 hours or until beans are tender.  Stir in salt, pepper, and remaining teaspoon sage.

If using sausage, coat nonstick skillet with olive oil spray and place over medium high heat.  Cook sausage slices until brown, then stir into hot bean mixture.

Turn heat to low and cook one more hour.  Beans will be thick and coated with dissolved squash.   Serve in bowls with one teaspoon walnuts sprinkled on each serving.  Makes 8 (rounded 1-cup) servings, 4 points plus for Weight Watchers or 240 calories each.  Adjust values for sausage, if using.

Summer's Over Chowder

I'm the type of cook who makes hot soup on a warm day and  refreshing salad on a cold day.  I forget that it should likely be the other way around.  We are in a season transition right now with some days cool and some days warm.  No matter what, it's perfect weather for chowder.

These days you can find salmon and tuna in foil pouches in addition to cans.  I love the ease of the pouches so I used one here.  Also, in my quest to use less dairy in my recipes, I tried unsweetened almond milk.  It worked perfectly since it is thick and creamy and delicious. 

Salmon Chowder

1 teaspoon extra virgin olive oil
1 small onion, finely chopped (about 1/2 cup)
2 tablespoons bacon bits (I used Lightlife Fakin' Bacon Bits)
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 russet potatoes (about one pound), peeled and diced
8-ounce bottle clam juice}   or replace with
1/2 cup water                 }           1 1/2 cups any flavor broth
5-ounce foil pouch wild salmon
Dash Tabasco or other hot sauce 
1 1/2 cups unsweetened almond milk or nonfat milk
2 tablespoons unbleached flour 
Chopped parsley to garnish, optional

Warm olive oil in large saucepan over medium heat and add onion, bacon bits, thyme, bay leaf, salt, and pepper.  Cook, stirring frequently, until onions are translucent.  Stir in potatoes, clam juice, and water, or broth, if using.  Bring to a boil, reduce heat, and simmer 6 minutes or until potatoes begin to soften.

Crumble salmon into pan and stir in Tabasco.  Simmer 6 more minutes.  In 2-cup measure or small bowl, whisk milk and flour together until smooth.  Slowly stir into pan and again bring to a boil, reduce heat, and simmer 6 minutes. 

Pour soup into bowls and garnish with parsley, if desired.  Makes 4 2/3 cups, 2 hearty main-dish servings at 11 points plus and 410 calories each, or 4 side-dish servings at 5 points plus and 205 calories each.

 

Goodbye Summer - Hello Fall !!

Can-Do Chili

It's time for our annual camping trip at the beach.  That means packing up food for four days knowing there won't be a market right around the corner.

One of my favorite food tricks for camping is making dishes ahead and freezing them.  As they defrost in the ice chest, they keep the other items cold.  It's a win-win.  Chili is always included, and it's wonderful eaten by the campfire.

I call this Can-Do Chili for several reasons.  Homemade chili is easy and tastes a thousand times better than canned.  It also conveniently uses some canned ingredients.  Lastly, you CAN DO it!

Can-Do Chili

1 large onion, chopped
1 (12-ounce) package Meatless Ground (Yves or Trader Joe's) or 1 pound extra lean ground beef or turkey
1 (30-ounce) can chili beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 bay leaf
2 tablespoons chili powder
1 1/2 teaspoons salt
Dash freshly ground black pepper
Shredded reduced fat cheese and chopped green onions, optional

Coat a large saucepan with nonstick spray.  Over medium heat, cook onion until translucent.  Add Meatless Ground and cook until warm or add meat and cook until no longer pink.

Stir in chili beans, tomatoes, tomato sauce, bay leaf, chili powder, salt, and pepper.  Bring to a boil, reduce heat and simmer 45 minutes.  Top with cheese and green onions, if desired.  Makes 6 rounded-cup servings (7 cups total), 3 points plus and 171 calories each.  Be sure to adjust values if using beef or turkey and the optional toppings.

Ratatouille Sandwich

My sister in law surprised me with this fun kitchen gadget she found at a lavender festival.  It is a grinder for dried herbes de Provence.  What better use for it's contents than a pot of Ratatouille.

Sunny summer vegetables make an appearance in this favorite French dish, but I could not stop there.  I envisioned a sandwich with melty cheese, and each bite dripping vegetable juices down my chin.

Ratatouille Sandwich

1 pound unpeeled eggplant, cubed
1/2 pound zucchini, cubed
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 any color bell pepper, cut in 1-inch pieces
1 small onion, diced
1 (8-ounce) can tomato sauce
1 bay leaf
1 teaspoon herbes de Provence, crumbled (or thyme, if not available)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2 1/2-ounce) whole wheat sandwich rolls
3 ounces fresh Mozzarella cheese, thinly sliced

Place eggplant and zucchini in colander, sprinkle with one teaspoon salt and toss.   Let drain in sink or over a plate one half hour to remove bitterness.  Rinse and dry vegetables with cotton or paper towels.

In Dutch oven or large saucepan, heat olive oil over medium heat.  Add garlic and cook 1 minute.  Stir in bell pepper, onion, and eggplant-zucchini mixture.  Cook, covered, 30 minutes, stirring occasionally.  Add tomato sauce, bay leaf, herbes de Provence, 1 teaspoon salt, and pepper and mix well.  Cover and cook 20 minutes, again stirring occasionally.  Remove lid and cook about 10 minutes more, until most of liquid evaporates.

Cut each roll lengthwise leaving bottom part thicker than top.  Pull out some bread from the bottom part to make room for Ratatouille (roll should end up weighing about 2 ounces).  Toast bread slightly in toaster oven or regular oven.  Fill each bottom part with one half cup Ratatouille.  Evenly distribute cheese slices on top of Ratatouille and place back in oven for about a minute to melt cheese.  Place top on sandwich and serve.  Makes 4 sandwiches, 5 points plus and 313 calories each.

Note:  There will be about 2 cups Ratatouille left over.  Serve as side dish at another meal, as topping for rice or pasta, or make 4 more sandwiches another time.  One half cup is 1 point plus and 126 calories.

Kabocha Soup

I notice many soup recipes instruct us to cook the ingredients for awhile, transfer to a blender to make the soup smooth, then return to a pot on the stove to heat.  I had an idea: why not blend all the ingredients together, then simply heat and serve?  This soup involves roasting the squash first, but then the soup comes together very quickly.

If you can't find kabocha, butternut squash will substitute just fine.  The two have a similar flavor and texture.  This soup is velvety smooth, and the peanuts, if used, add a nice crunchy contrast.

Kabocha Soup

1 kabocha squash, about 2 pounds
2 1/2 cups vegetable broth
2 tablespoons reduced fat peanut butter
1 tablespoon packed brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne powder, or more if desired
Dry roasted peanuts for garnish, optional

Preheat oven to 400 degrees F.  Poke holes with knife all over squash and place on foil-lined baking sheet.  Bake one hour and ten minutes or until knife inserts easily into squash.  Set aside until cool enough to handle, then scoop flesh into blender and discard skin.

Add all remaining ingredients except peanuts to blender and blend until smooth.  Pour into large saucepan and place over medium heat.  Bring to a simmer and cook, stirring frequently, for five minutes.  Ladle into bowls and garnish with peanuts, if desired.  Makes 3 1/2 cups or 4 servings, each about 3/4 cup with 1 point plus.

A spicy change of pace: Indian flavors

If you are new to Indian flavors, this simple dish is a nice introduction.  It's not too spicy, though you can amend it to your preference, and it incorporates warm seasonings - cumin, curry powder, and garam masala - common to Indian cooking.

At first glance, two teaspoons salt seems like too much.  However, I tested the dish with less and found the larger amount necessary to bring all the seasonings together to achieve the proper flavor.  If you have time, make this a day ahead so the flavors can meld.


Potato Carrot Curry

1 pound potatoes (2 large), peeled and cubed
3 medium carrots, peeled and cubed
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons ground cumin
2 teaspoons curry powder
2 teaspoons garam masala
2 teaspoons salt
1/2 teaspoon cayenne pepper (more, if desired)
1 14.5-ounce can diced tomatoes
1 15-ounce can garbanzo beans
1 cup light coconut milk

Place potatoes and carrots in large saucepan and cover with water.  Bring to a boil, lower heat, and cover.  Simmer about 15 minutes until vegetables are just tender; drain.

While potatoes and carrots simmer, coat large nonstick skillet with nonstick spray.  Add onions and garlic and cook over medium heat until onions are translucent.  Stir in ginger, cumin, curry powder, garam masala, salt, and cayenne; continue stirring for one minute to allow spices to coat vegetables.

Add tomatoes, garbanzo beans, coconut milk, and drained potatoes and carrots to spiced mixture.  Bring back to a simmer and continue to cook for 15 minutes.  Serve in soup bowl as is or ladled over rice.  Makes 6 1/2 cups, or 6 (just over 1 cup) servings, 3 points plus each.

Clam Chowder

On a whim, I bought a can of clams at Trader Joe's.  It sat on my counter for several weeks, challenging me to open it up and be creative.

I have always loved creamy white clam chowder.  Of course, these days I would feel guilty ordering it in a restaurant, being uncertain of the ingredients and nutritional information.  I came up with a lightened version that alleviates all potential guilty feelings.

Clam Chowder

2 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped
1 6.5-ounce can clams, liquid drained into 1-cup measuring cup, and clams finely chopped and set aside
Approximately 1/2 cup water
1 8-ounce potato, peeled and diced (about 1 1/2 cups)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons light butter
1 1/4 cups nonfat milk
1/4 cup half and half
1 tablespoon cornstarch
Fresh parsley for garnish, optional

Coat large saucepan with olive oil spray and place over medium-high heat.  Add bacon and cook until almost crisp.  Add onions and cook until translucent, about 5 minutes.  Add water to clam liquid to measure one cup.  Stir into bacon mixture along with potatoes, salt, and pepper.

Bring mixture to boil, reduce heat to simmer, and cook until potatoes are fork tender, about 15 minutes.  Add butter and stir until melted.  In small bowl or 2-cup measuring cup, whisk milk, half and half, and cornstarch together.  Slowly pour into potato mixture and stir until thickened, about 5 minutes.  Stir in reserved clams.

Pour into bowls to serve.  Garnish each serving with chopped parsley, if desired.  Makes 4 1-cup servings. 

Crockpot Vegetable Soup

Man, it's been cold lately!  We Southern Californians just aren't used to it.  We can sure use the rain, so if the cold leads to rain, it is ok with me.  Rainy days are great for big hot pots of soup.  The crockpot is the perfect vehicle for cooking it and being free to do other things at the same time.

You can really put any vegetables you have on hand in this soup.  The variety I chose worked well but feel free to change it up.  The slow cooking allows the flavors to meld and develop character.

Crockpot Vegetable Soup

3 cups chopped Chinese cabbage
1 medium onion, finely chopped
2 carrots, chopped
1 15-ounce can white kidney or cannellini beans, rinsed and drained
1 14 1/2-ounce diced fire-roasted tomatoes with green chilies (or regular diced tomatoes for milder soup)
1 cup frozen peas (or 1/2 cup frozen peas and 1/2 cup frozen corn)
3 1/2 cups water
1 tablespoon Better that Bouillon base, any flavor
1/2 teaspoon fresh thyme plus more for garnish, optional
1/2 teaspoon dried oregano
1 bay leaf

Place all ingredients in crockpot.  Cover and cook for 3 to 4 hours on high or 7 to 8 hours on low.  Remove bay leaf.  Makes about 8 cups, or 4 2-cup servings.  Serve each bowl with sprig of thyme for garnish, if desired.

Mmmm. . .something smells good

Sometimes people just feel like eating a bowl of healthy goodness.  What that means is probably different for each person.  For me, it means a substantial bowl of filling soup, enhanced with colorful vegetables, and containing enough heartiness to be a meal.  A little bread and maybe a salad adds variety to the meal but isn't even necessary.

Lentils, brown rice, assorted vegetables, all in a tasty broth, fit the bill the other night.  Thankfully, there was enough left over for lunch the next day.  I could hardly wait.

Hearty Lentil Soup

6 cups water
5 teaspoons "Better Than Bouillon" base, any flavor
1 medium onion, chopped
1/2 cup dried lentils
1/2 cup uncooked brown rice
2 5.5-ounce cans tomato juice
1 teaspoon hot sauce, such as "Tapatio"
1 tablespoon soy sauce
1 medium potato, peeled and cubed
1 medium tomato, chopped
1 medium carrot, sliced
1 celery rib, sliced

Combine first eight ingredients in a large saucepan.  Bring to a boil over high heat.  Reduce heat and simmer, covered, for 30 minutes.

Stir in last four ingredients.  Replace cover and simmer 30 minutes more, until rice and vegetables are tender.  Makes about 7 1/2 cups, or 4 scant 2-cup servings.