Chipotle Chili

Here is another simple chili recipe using tempeh, butternut, black beans, and chipotle. I really like these chopped chipotles because they are super easy to use.

Chipotle Chili

2 tsp Olive Oil

1 Onion, diced

2 Cloves Garlic, minced or pressed

8 oz Tempeh, diced about pea-sized

1/2 of a small Butternut Squash, diced (1 1/2 cups, approx)

1 15 oz can Diced Tomatoes

1 15 oz can Black Beans, drained and rinsed

1/2 cup or more Veggie Broth

1 TBSP Chili Powder

2 tsp Ground Cumin

1/2 tsp Mexican Oregano

Chipotle in Adobo to taste. 1 tsp or more depending on how spicy you like it. I used about 1 TBSP and the chili was quite spicy. 

Fresh Cilantro, optional garnish.

Saute the onion in the olive oil until pretty soft, 8 minutes or so. Add the garlic and spices and stir for about a minute, then stir in the tempeh. Let it cook over medium or medium low for about 10 minutes, stirring every once in a while. Stir in the tomatoes, with the juice, the broth, the chipotles, and the squash. Simmer, covered, for about 10 minutes. Next add in the beans and more broth if the chili is too dry. Simmer, uncovered, until the squash is soft. Taste and add adjust seasoning, if needed. I did not use any salt, but now is the time to add it if it needs it.

Escarole and Bean Soup

This one is amazingly simple and delicious. It's my first time making it, but was inspired by the head of escarole in this week's CSA box.  I cooked the beans from dried, but canned beans could easily be substituted. Did I mention it's simple?

Escarole and Bean Soup

~3/4 cups dried white beans, cooked OR 1 can white beans

1 TBSP Olive Oil

2 Cloves Garlic, minced or pressed

1 Head Escarole, cleaned and chopped into roughly 1-inch strips 

Vegetable Broth OR Better Than Bouillion

Water

Cook the beans as you normally do (leave in cooking liquied), or use canned, rinsed and drained

Heat the olive oil in a soup pot. Stir in the garlic and cook until fragrant, 30 seconds or so.  Stir in the escarole and stir frequently until wilted, about 5 minutes.

At this point, if you are using canned beans, add about 4 cups water to the pot with about 1/2 TBSP soup base (or use 1/2 water 1/2 broth). Stir in the beans and bring to a simmer. Add more liquid as needed to reach a soup consistency.

If you cooked the beans from dried, add the beans and cooking liquid to the pot. Mix about 1/2 TBSP soup base with 2 cups of water, and add to the pot.

Bring to a simmer and taste for seasoning. Add salt or liquid to taste. 

Buon appetito!

Grain and Vegetable Soup

This soup is a variation of this other veggie soup that I posted previously. This one is loosely based on Bob's Red Mill Veggi soup mix. I call it grain soup because I make it with whatever little bits of grains I have leftover in the pantry on the day I am making it. I will write up what I used today, but you can use pretty much anything, just make sure you have about a cup total of the grains.

I also just use whatever veggies I have on hand, but always at least onions and usually carrots and often celery, but not always. Today I added kale, but I also love this soup with regular ol' cabbage. Summer squash, tomatoes, radishes, potatoes or anything else can also be used.

Grain and Vegetable Soup

Olive oil

1 onion, diced

2 small or 1 big carrot, diced

1 celery stalk, diced

1/4 cup bulgur

1/4 cup barley

1/4 cup split peas

1/4 cup brown rice

8-10 cups water

1 bunch kale

Better than bouillion soup base to taste (or use half broth half water)

Cook the onion, carrot, and celery in the oil in a large soup pot until soft and starting to caramelize, about 10 minutes. Stir in the grains and coat with the veggies and oil. Add 8 cups of water and bring to a boil. After it boils, reduce heat to a gentle simmer, cover the pot, and cook, stirring every 20 minutes or so, until the grains are tender. Depending on what you used this can take from 1-3 hours.

When the grains are tender, or nearly so, add in the soup base to your desired level. For 8 cups of water I'd start with about 1/2 Tbsp and add more if you think it needs it. If the soup seems too thick at this point, you can add more water.

Stir in the kale and continue simmering until it's done, about 10-15 minutes. 

Again, you can use any grains or veggies you have on hand in this soup. If you want them to maintain some of their freshness, add them near the end with the kale. If you like them mushier (like sweet potatoes, maybe) add them earlier on in the process.

Hot and Sour Soup from Thug Kitchen

I recently got this awesome Thug Kitchen cook book and the first recipe my husband wanted to try was the Hot and Sour Soup. And so we did. He thought it needed more sour, so we added more vinegar than the recipe called for. I also had regular green cabbage from the CSA, so that is what we used instead of the Napa cabbage called for in the recipe. Because Napa cabbage cooks more quickly, I added the cabbage in earlier on, like step 1.5 so it would have time to cook. We both really enjoyed this soup!

The scallion pancakes were also delicious, and that recipe came from America's Test Kitchen.

Hot and Sour Soup from Thug Kitchen

2 tsp neutral oil

1 cup sliced shiitake or button mushrooms (I used button)

2 cloves garlic, minced or pressed

1 Tbsp minced or grated ginger

5 cups vegetable broth (I also ended up adding some additional water)

1/4 cup rice vinegar (we added at least 1 Tbsp more)

3 Tbsp Soy Sauce

1 Tbsp chili garlic paste

1 tsp agave syrup

3/4 cup thinly sliced bamboo shoots ( I used 1 small can)

1 block extra-firm tofu cut into dice-sized cubes

1 tsp cornstarch

2 tsp water

2 cups thinly sliced Napa cabbage (I used regular green cabbage, and probably closer to 3 cups)

1/4  cup sliced green onions (I think I used about 1/2 cup)

1 Tbsp sesame oil

Ground pepper to taste

1.  Heat the oil in a large soup pot over medium heat. Add the mushrooms and cook until they release their moisture, about 3 minutes. Add the garlic and ginger and cook for another minute, stirring the entire time. Add the broth, vinegar, soy sauce, chili garlic paste, and agave and bring to a simmer. Stir in the bamboo and cabbage and simmer for about 5 minutes

2. Combine the corn starch and the water in a small bowl or cup, stir well with a fork or small whisk. Stir this mixture into the soup until it starts to thicken, about 3 or 4 minutes. 

3. Stir in the tofu, green onions, and sesame oil. Simmer until you are ready to eat and the flavors come together, at least 5 minutes. Check for seasoning, add more soy, vinegar or some pepper as needed. 

Vegetable Bean Soup with Bulgur

I feel like I should post this soup because it really is a staple for me. More a method than a recipe, I eat this almost every day. I literally use whatever veggies I have in the fridge, I will try to post some types and quantities below.

Vegetable Bean Soup with Bulgur

2 tsp Olive Oil

1 onion, diced

1 carrot, diced or sliced

1-2 stalks of  celery, sliced

2 cloves garlic, minced or pressed

1 tsp sweet paprika

1 14 oz. can diced tomatoes (I use no-salt added)

1/3 cup uncooked bulgur

1 14 oz can beans of choice, rinsed (kidney, white, pinto, black, whatever you have)

4 cups kale, cabbage, spinach or other greens of choice

8 cups water

4 tsp (or to taste) Better than Bouillion Vegetable base, or 1/2 water 1/2 veggie broth of choice

Heat the oil over medium heat in a soup pot or Dutch oven. Add onion, carrot, and celery and cook until pretty soft, about 10 minutes. Add garlic and paprika, cook and stir for an additional minute.

Add water, tomatoes, and bulgur and simmer, covered, for about 20 minutes. Add the greens and beans, and simmer for about 10 more minutes. Taste and add Better than Bouillion to taste. If using broth and water, use 1/2 water 1/2 broth instead of 8 cups of water. Adjust salt as needed.

I like to keep a big batch of this soup in the fridge pretty much all the time. I eat it for breakfast most days. You can easily vary this by using different veggies, adding herbs, and using different grains.

Red Russian kale soup with sausage and rice



 Ever since I started home-schooling my son, I have not looked for any time to work on this blog. I am still cooking, even cooking new things, I just haven't taken the time to write down what I am doing.

I was inspired by my neighbor to take it up again, and had posted a few soup pictures on Facebook. One of my friends wanted the recipe for this soup, and since I just made it today, I figured I could at least write down what I did with some degree of accuracy. It's soup, though, and by nature very forgiving, so the amounts aren't super-duper important.


Red Russian and Kale Soup with Sausage and Rice

2 tsp olive oil
1 large onion, diced
2 links pre-cooked spicy Italian sausage (or other variety of your choice), sliced
1 large carrot, diced
2 cloves garlic, minced or pressed
5 cups veggie broth
2 cups water
4 cups or so chopped red Russian kale
1/2 cup uncooked long grain white rice

Heat the olive oil over medium heat. Add the onions and cook for about 5 minutes. Add the sausage and carrots and cook for another 5-7  minutes. Add the garlic, cook and stir for one minute. Stir in the broth and water. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.  Add the kale and simmer for about 5 minutes. Add the rice, cover, and simmer until the rice is tender, about 15 minutes longer.

Mushroom Soup

I was cruising the internet for a mushroom soup recipe the other night, and came across this one based on a recipe from Anthony Bourdain's Les Halles cookbook. Normally I wouldn't think a fancy French soup recipe would fit the bill for an easy weeknight meal, but the poster said Bourdain said this was "the easiest recipe in the book", so I decided to give it a go. And I must say, it is nothing if not easy. Very few ingredients, hardly any prep, and a delicious soup at the end. I'd say it's a keeper!


Mushroom Soup


1 - 3 Tbsp Olive Oil
1 -3 Tbsp Butter, or More Olive Oil, or Earth Balance
1 Onion, thinly sliced
12 oz. Mushrooms, white, crimini, or a combination, halved
4 Cups Broth, Veggie or Chicken
1 Sprig Parsley
2 oz. Dry Sherry
Salt and Pepper to Taste (I ended up not using any, and the soup was delicious!)



Heat 2 tsp each olive oil and butter, or 4 tsp olive oil, in a soup pot over medium heat. Add the sliced onion and cook until soft but not brown, 6 minutes or so. Add another tablespoon (or more) of butter, oil, or a combination, then add the mushrooms. Cook until they have released their liquid and it is starting to cook off, about 8 minutes.



Add in the broth and parsley. Bring to a boil, then reduce to a simmer and simmer for one hour. Blend with an immersion blender (or in a regular blender) until smooth. Stir in the dry sherry and season to taste with salt and pepper. Serve and enjoy!

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Bok Choy and Noodle Soup

I was looking for a way to use up some greens for breakfast, but was not in the mood for eggs at all. I thought I would try a simple Asian noodle soup, and it was quite satisfying on this foggy morning.

Bok Choy and Noodle Soup

2 tsp Peanut or Canola Oil
2 Green Onions, sliced, white parts and green separated
1 Clove Garlic, chopped or pressed
1 Bunch Bok Choy, sliced thinly, white stems and greens separated
4 Cups Veggie (or Chicken) Broth
2 oz. Noodles (Spaghetti, Angel Hair, Fettucine or Fresh Asian Noodles)
2 tsp Soy Sauce
2 tsp Sesame Oil

Heat the oil in a sauce pan over medium-low heat. Add the white part of the sliced green onion and saute for about 3 minutes. Add the chopped or pressed garlic and saute for one minute. Add the sliced white stems of bok choy and saute for 2 more minutes.

Add the broth and bring to a boil. Add the noodles and simmer until just cooked (anywhere from 2 - 10 minutes, depending on the noodles used). Add the bok choy greens and cook until tender, about 3 minutes. Stir in the soy sauce and sesame oil. Ladle into bowls and garnish with the sliced green onion tops.

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Veggie Chili : remodel dinner #9

Here's another simple one. Chili, in the electric skillet (of course!). I chopped up about 3 or 4 spring onions, a stalk of green garlic and one each red and green bell pepper. Sauteed in olive oil until starting to soften, then stirred in about 2 Tbsp chili powder, 2 tsp cumin and 1-2 tsp dried oregano. After that i added a can of diced tomatoes ( I got basil, garlic and oregano by mistake, but it worked out fine) and a big can of kidney beans. Normally I would drain and rinse the beans, but my lack of a sink caused me to be lazy and dump the whole shebang in the pan. Because of this, it took a little while for all of the liquid to boil away, but the chili was pretty good.



We had it with flour tortillas while watching the Celtics get badly beaten by the Lakers. Game 7 should be good!

Chili Verde : remodel dinner #2

Chili Verde : simplified and in the electric skillet

Since I had purchased tortillas for the quesadillas, I wanted to prepare something to use them up. Thus this simplified chili verde. It turned out surprisingly good, albeit a bit too salty. And it's about as simple as it gets

I cut one pork tenderloin into cubes (maybe 1/2 inch), sprinkled it with garlic and onion powders and salt, then browned it in the electric skillet. Once it was browned, I poured in a jar of salsa verde and a little bit (1/2 cup maybe) of chicken broth. Then I "simmered" it for what ended up being about 90 minutes, but it was probably ready to go after 45. I put the "simmered" in quotes because I discovered the electric skillet stays on for about 15 seconds, then goes off for about 45 seconds. So it's not the most even of heats, but I just turned it as low as it would go and all was yummy!

Green Garlic Soup

It's spring! Well, I guess technically it's been spring for awhile, but now I know for certain that it's spring. Wanna know how I know? This soup, that's how! Many people know it's spring when the asparagus first appears in the market, or when the daffodils begin to bloom. For me, I know it's spring when I've made the first batch of green garlic soup.

This recipe came about completely by accident the first year I became a member of our CSA. We got this beautiful bunch of (what I thought were) leeks, and I found a great recipe in Cooking Light for Cream of Leek soup, and proceeded to make it. Only then did I discover that what I thought were leeks was actually green garlic. But no matter, we loved the soup, and I look forward to it every spring when we have the abundance of green garlic from the CSA

Green Garlic Soup

adapted from Cooking Light

3 Cups Green Garlic, Cleaned and Sliced
2 Cups Broth, Veggie or Chicken
1 tsp Fresh Thyme (or Rosemary)
1 Tbsp Flour
2 Cups Milk (I use 1%)
Dash of Ground Nutmeg
2 tsp. Butter
Salt
1/2 tsp. Grated Lemon Zest (optional, but gives a nice pop to the soup)

Put the sliced green garlic in a medium sauce pan with the broth and thyme (or rosemary). Bring to a boil over medium-high heat. Reduce heat to a simmer, cover and cook for about 10 minutes until the garlic is soft. Remove the garlic to a food processor with a slotted spoon. Process until smooth, adding cooking liquid as needed to get a nice smooth consistency. Set aside.

In another pot (or the one you just used, rinsed out), whisk together the flour and the milk. Add the pureed green garlic and the nutmeg (and any leftover cooking liquid from the garlic if the soup seems too thick). Bring it to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly.

Remove from the heat and stir in the butter and lemon zest, if using.

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Chipotle Black Bean Chili

Here is a simple, but oh-so-satisfying vegetarian chili. It's great on a cold winter night, but equally good at a summertime barbecue.

I have included instructions for preparing the dry beans from scratch, but if you don't have time, go ahead and substitute three 15-ounce cans of black beans. The chili will still be fabulous!

Chipotle Black Bean Chili

3/4 Pound Dry Black Beans
1/2 Large Onion Cut in Half
1 Carrot, Quartered
1 Celery Stalk, Quartered
1 Bay Leaf
1/2 tsp Crushed Red Pepper Flakes
6 Cups (approximately) Water

2 tsp Canola Oil
1 Large Onion, Diced
1 Bell Pepper, Diced - Any Color, I used red this time.
1 Cloves Garlic, Minced or Pressed
2 tsp Canned Chipotles in Adobo Sauce
1 tsp Ground Cumin
1 tsp Mexican Oregano
1 28 Ounce Can Diced Tomatoes, Plain or Fire-Roasted
1 Cup Veggie Broth

Optional Garnishes:

Fresh Chopped Cilantro
Sliced Green Onions
Shredded Cheese
Sour Cream

Soak the beans overnight (or all day before cooking). Put the beans, onion, carrot, celery, and bay leaf in a large pot. Cover with water by about 1 inch and add the pepper flakes. Bring to a boil, reduce to a simmer and cook until the beans are soft. Depending on the age of the beans, this can take anywhere from about 25 minutes to an hour. When the beans are done cooking, drain them, discard the veggies and set them aside.

Heat the oil in a large pot or dutch oven over medium heat. Add the onions and bell pepper and cook until beginning to soften, about 5 minutes. Add the garlic, chipotle, cumin and oregano and cook, stirring often, for about 2 minutes. Add the beans, tomatoes with their juice, and broth. Bring to a boil, reduce heat and simmer until the flavors have melded and the tomatoes cook down a little, at least 15 minutes, up to an hour, stirring often.

Garnish as desired and serve with skillet corn bread.


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Chicken Noodle Soup with Tahini and Green Onions

This is a very interesting soup recipe I got off of the Epicurious website way back in 2002. They call in "Chinese Chicken Noodle Soup with Sesame and Green Onions". I have modified the recipe a bit, and changed the title. While the soup is definitely Asian inspired, I have never seen tahini used in Chinese cuisine. But maybe I'm missing something?

Anyhow, I usually make this soup with chicken breast, but my store was out so I got thighs instead and the soup did not suffer one bit!

This recipe makes a HUGE pot of soup, and it's a good thing, too, because it's so good you will really want the leftovers for lunch!

Chicken Noodle Soup with Tahini and Green Onions


1 Pound Boneless Skinless Chicken Breast, Thigh, or a Combination Cut into Bite-Sized Pieces
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Sesame Oil
3 Cloves Garlic, Minced or Pressed
3 Tbsp Tahini
2 Tbsp Minced Fresh Ginger (1 Tbsp if from a jar)
1 Tbsp Sugar
1 Tbsp Rice Vinegar
2 tsp Chili-Garlic Paste (more or less to taste)
1 Tbsp Canola Oil
1-2 tsp Sesame Oil
4 Cups Chopped Napa or Green Cabbage
6 Green Onions, Thinly Sliced
8 Cups Chicken Broth
1 Package Fresh Asian Noodles (Mine was 9 ounces)
1/2 Cup Chopped Fresh Cilantro

Stir Chicken, soy sauce, Sherry, and 1 Tbsp sesame oil in a medium bowl. Set aside while you prepare the rest of the ingredients.

Whisk the garlic, tahini, ginger, sugar, vinegar and chili sauce in a small bowl.

Heat 1 Tbsp canola oil and 1-2 tsp sesame oil over medium heat. add cabbage and green onions and saute until cabbage is tender, 5-10 minutes. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked, about 5-8 minutes.

Cook noodles according to package directions. Drain and add to the soup in the pot. Stir in half of the cilantro. Season soup with salt and pepper and sprinkle with remaining cilantro.

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Chipotle Chicken Chowder

This is one of our favorite soups, but for some unknown reason we have not had it in ages. It went really great with the Olympics last night. We actually ate in front of the TV which is quite a rarity for us.

This soup is very flavorful and filling without being too rich. Add a salad or maybe a quesadilla, and you've got dinner!

1-2 Canned Chipotle in Adobo Sauce, Minced
1 tsp Adobo Sauce from Can
2 tsp Canola Oil
1 Large Onion, Chopped
2 Carrots, Chopped
1 Celery Stalk, Chopped
1 tsp Ground Cumin
1 tsp Dried Mexican Oregano
1/2 tsp Dried Thyme
4-6 Garlic Cloves, Minced or Pressed
6 Cups Chicken Broth
1 1/2 Pounds Boneless Chicken Breast, Thighs, or a Combination
2 Medium Red Potatoes, Diced
1 15.5 Ounce Hominy, Yellow or White, rinsed and drained
1/4-1/2 Cup Whipping Cream, depending on how thick you like your soup
1 15 Ounce Can Diced Tomatoes, Drained (in the summer go ahead and use fresh!)
1/4 Cup Chopped Fresh Cilantro
1/2 tsp Salt, or More To Taste

Heat oil in a large Dutch oven or soup pot over medium heat. Add chipotles, onions, carrots, celery, cumin, oregano, thyme and garlic. Cook about 8 minutes until the onion is tender, stirring frequently. Stir in broth and bring to a boil. Add in the chicken, reduce heat, cover and cook until chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon. Shred with 2 forks, or cut into bite-sized pieces. Cover and keep warm.

Using a slotted spoon, remove the solids from the broth and put in a food processor fitted with a steal blade. Process until smooth and return to the broth in the pot. Stir in the potatoes and hominy. Bring to a simmer over medium heat. Cook, uncovered, until the potatoes are tender, about 20 minutes. Add the tomatoes, chicken, and cream and cook about 5 minutes more, until heated through. Remove from the heat and stir in the adobo sauce, cilantro, and salt.

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French Onion Soup

Continuing with the theme of things that are good to eat when it's cold outside, I bring you French Onion Soup. There really isn't too much to say about this soup. It's yummy and satisfying on a cold day, and with the bread and the cheese in the bowl, it can really be a complete meal with just the addition of a salad, or some garlicky greens.

French Onion Soup

1 Tbsp Olive Oil
2 Tbsp Butter
8 Cups Thinly Sliced Onions
1/2 tsp Sugar
8 Cups Broth (Beef is traditional, but you could use chicken or veggie and still achieve delicious results)
1/2 Cup Dry White Wine
Pinch Dried Thyme
Salt and Pepper
8 Slices French Bread, Toasted
1 1/2 Cups Gruyere or Domestic Swiss Cheese, Grated

Heat the oil in a soup pot or dutch oven over medium heat and add the butter. Once the butter has melted, add the onions and stir to coat with the fat. Cook over low heat for 10 minutes, then add the sugar. Continue cooking over low heat, stirring occasionally, until the onions caramelize and turn a nice brown color. This will take about one hour.






Add the thyme and the wine, and cook for 5 minutes over low heat. Add the broth and simmer, partially covered, 30-45 minutes until the flavors are well blended.







To serve, ladle the soup into oven-proof bowls, add a slice of toasted bread to each bowl, and sprinkle with grated cheese. Place under the broiler until the cheese is melted and just beginning to brown, about 3-5 minutes. For easier movement in and out of the oven, you can place the individual bowls on a baking sheet and put the baking sheet in the oven.

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Tortilla Soup

I got this recipe from the Eating Well website, and it is one of the easiest soups I have ever made. It comes together amazingly quick and is yummy and healthy to boot. What more could you ask for?







Tortilla Soup

8 Corn Tortillas
2 tsp Canola Oil
3 Anaheim or Poblano Peppers (To Yield 1 1/2 Cups Diced)
1 Medium Onion, Diced
1 tsp Ground Cumin
1 Pound Boneless, Skinless Chicken Thighs, Cut Into 1-Inch Pieces
4 Cups Chicken Broth
1 14-Ounce Can Diced Tomatoes with Green Chilies
1/2 Cup Shredded Cheese (Cheddar, Jack, Pepper Jack or a Mexican Blend)
1/4 Cup Cilantro, Chopped

Preheat the oven to 400

Slice the tortillas into thin strips and arrange on a baking sheet. Spray with cooking spray and bake until lightly browned and crispy, 12-15 minutes.

Heat the canola oil in your soup pot over medium heat. Add the peppers and onion, and cook, stirring occasionally, until the onion begins to soften, 6-8 minutes. Add the cumin, and cook, stirring for one minute. Add the chicken pieces and brown for about 5 minutes, then stir in the tomatoes with their juice, and the chicken broth. Bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Ladle into bowls and garnish with the tortilla strips, cheese and cilantro. !Buen Probecho!

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Creamy Rutabaga Soup

After a three-week hiatus from CSA shares, I am finding slim pickin's in the fridge as far as veggies go. I seem to always have beets, and now rutabagas. I found rutabagas on three shelves of my fridge yesterday. Since I will be getting more tasty produce this week, I need to use these up. So for today's lunch :

Creamy Rutabaga Soup

2 tsp Olive Oil
1 Medium Onion, Diced (About one Cup)
1/2 Cup Sliced Celery
1/2 Cup Sliced Carrots
1 Clove Garlic, Minced or Pressed
1 1/2 Pounds Rutabaga, Peeled and Diced
2 Cups Broth (Veggie if you're so inclined, or Chicken)
2 Tbsp Flour
1 1/2 Cups Milk
1/2 tsp Salt (or to taste)

Heat the olive oil in a medium sauce pan over medium heat. Add the onion, celery, and carrots. Cook until softened but not brown, about 5 minutes. Add the garlic and cook for one or two more minutes. Add the diced rutabaga and stir to coat with oil. Cook for 5 minutes, then add the broth. Bring to a boil. Cover, reduce heat and simmer until the veggies are very soft, 15-25 minutes depending on the size of your pieces.

Use a slotted spoon to transfer the veggies to a food processor, and process until smooth. You may need to add some cooking liquid to get a smooth puree. Set the veggie puree aside and reserve the cooking liquid.

Put 2 Tbps flour in the empty sauce pan. Slowly pour in the milk, whisking continuously until all of the flour is incorporated. Put the pot over medium heat and whisk continuously until it begins to thicken and bubble, about 5 minutes. Stir in the vegetable puree. At this point, add cooking liquid and/or milk to reach the soup consistency you like. Taste and adjust salt (and pepper, if you like).

Enjoy!

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White Bean and Kale Soup with Roasted Garlic

This has been one of our favorite soups for years. The roasted garlic adds a wonderful richness, as well as making the whole house smell of garlic as it roasts. If you don't like the smell of garlic, this one's probably not for you!

This recipe came from Cooking Light Magazine many, many moons ago. Here is my version.

White Bean Soup with Kale and Roasted Garlic

1 Whole Head of Garlic
2 tsp Olive Oil
1 Onion, Diced
Large Pinch of Salt
1/2 Cup Chopped Carrot
1/2 Finely Chopped Potato (red or yellow)
1/4 Cup Chopped Celery
1 Tbsp Finely Chopped Fresh Rosemary
2 Tbsp Tomato Paste
6 Cups Veggie or Chicken Broth
1 16 Ounce Can Cannellini Beans, Rinsed and Drained
One Bunch Chopped Kale (Or Chard, or Collard Greens - Cook longer if you are using Collards

Preheat Oven or Toaster Oven to 350

Remove the papery skin from the garlic but keep the head in tact. Wrap it tightly in foil and roast in the oven for one hour. Unwrap carefully and let cool for about 10 minutes. Separate the cloves and squeeze to extract the garlic pulp.

Heat the oil in large pot or dutch oven over medium heat. Add the onion and salt and saute for 5 minutes. Add the carrot, potato, celery, rosemary and tomato paste. Cook 5 more minutes, stirring often. Add the broth and the beans and bring to a boil. Simmer, uncovered, for 30 minutes. Stir in the garlic and kale and simmer 10 minutes or until the kale is tender.

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Print White Bean and Kale Soup with Roasted Garlic.

Chili Verde Recipe

I love chili. Pretty much any chili. And this one is no exception. Cilantro, spices, pork tenderloin. Did I mention cilantro? It is an acquired taste, I think, but now that I have acquired the taste, I love cilantro. Anyway this chili hit the spot on a cold rainy night with homemade tortillas prepared by my sweetie.

Chili Verde

4-5 Small Tomatillos
2 Mild Peppers (I prefer Anaheims for this recipe, but all they had at the market this time was poblanos, so I used those instead with delicious results.)
2 Hot Peppers, Jalapeno or Serrano
A Few Handfuls of Fresh Cilantro
2 Cloves Garlic
1 Pork Tenderloin 1-1/2 lbs
1/2 Cup or so Flour
1 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
4 tsp Canola Oil, Divided
1 Onion, Diced
1 tsp Cumin Powder
1 tsp Mexican Oregano
2 Cups Broth (Veggie or Chicken)


Remove the papery skin from the tomatillos and place them on a foil-lined baking sheet along with the mild and hot peppers. Roast the tomatillos and peppers under the broiler or in a hot oven, turning often, until beginning to blacken and char on all sides, about 15 minutes.

In the meantime, cut the pork into about 1/2 inch dice. Combine the flour, salt, onion and garlic powders in a shallow bowl. Heat the oil over medium heat in a large pot or dutch oven. Dredge the pork in the flour mixture and cook, in batches if necessary, until nicely browned, about 5-8 minutes per batch. Remove the pork to a plate or a bowl.

When the vegetables are charred, remove from the oven. Seal the mild peppers in a bag for about 10 minutes. Put the tomatillos in a food processor and process until smooth, then remove to a small bowl. When the peppers are cool enough to handle, remove the skins, seeds and membranes, and place them in the food processor along with the cloves of garlic, hot peppers (remove seeds for a milder chili) and cilantro. Process to form a smooth paste.

Heat the remaining 2 tsp of oil over medium heat. Add the onion and sautee until just beginning to brown, then add in the cumin and oregano. Cook for about one minute. Add the pork, tomatillos, and cilantro puree. Stir to scrape up any browned bits on the bottom of the pan. Stir in the broth and simmer the chili for at least 45 minutes.

Turkey Albondigas Soup

This is one of our favorite soups. Cilantro meatballs and veggies in broth. Pretty simple, but oh so delicious. This recipe is from the Too Hot Tamales.

Turkey Albondigas Soup

1 Tbsp Olive Oil
3 or 4 Garlic Cloves
1 Bunch of Cilantro, leaves and stems
Salt and Pepper
1 lb Ground Turkey
1 egg
1/2 Cup Dried Bread Crumbs
4 tsp Canola Oil
1 1/2 Cups or So Leeks, Sliced and Cleaned
2 Medium Carrots, Diced
1/2 Head Green Cabbage, Thinly Sliced
2 Jalapenos, Seeded and Diced
1 14 ounce Can Diced Tomatoes, with the juice
8-10 Cups Broth
2-3 Tbsp White Vinegar

Combine the olive oil, garlic, cilantro, and a big pinch of salt in a food processor. Process until smooth. Mix the turkey, egg, and cilantro paste in a large bowl. Add the bread crumbs and mix until combined. Form into small meatballs, about the size of a walnut. Put the meatballs in the refrigerator.

Heat about 2 tsp canola oil in a large pot or dutch oven. Saute the leeks and the carrots for about 5 minutes. Add the cabbage, jalapenos, and tomatoes, and cook, stirring frequently, for another 3 minutes. Add the broth, bring to a boil, then reduce to a simmer and cook, uncovered, 15 minutes.

In the meantime, heat 2 tsp canola oil in a nonstick skillet over medium to medium-high heat. Add the chilled meatballs in batches and brown on all sides. Drain the meatballs on paper towels. When all the meatballs are browned, transfer them to the simmering broth and cook another 10 minutes. Stir in the vinegar and enjoy!