faux foodie


Jenny’s Southwestern Vegetable Soup
January 27, 2014, 4:54 pm
Filed under: Health, main course, Soup, weeknight

Ingredients:
1 tablespoon of oil (any kind)
1 medium onion coarsely chopped
1 garlic clove, minced or chopped
half a pound of new red potatoes, cut into 1/2 inch cubes (about one and 1/2 cups).  I used small heritage fingerling potatoes
half a cup of frozen corn
1 chopped red pepper
1 14.5 oz can of white hominy, drained and rinsed
1 14.8  oz can ready to serve vegetable broth
1 4.5 oz can chopped green chiles
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 medium zucchini quartered and cut into 1/4 inch slices (about 1 cup) – I also put in a summer squash
4 teaspoons fresh cilantro

Heat oil until hot. Add onion and garlic – cook until onion is crisp-tender and garlic just begins to brown, stirring frequently
Add all remaining ingredients except zucchini and cilantro. Bring to boil. Reduce heat, cover and simmer about 10 minutes
Add zucchini, simmer uncovered 8-10 minutes until zucchini is tender. Sprinkle with cilantro and serve.



Cleansing Avocado Soup
January 8, 2014, 12:08 am
Filed under: appetizer, favorites, Health, Lunch, side dish, Soup, weeknight

A simple, cleansing soup to warm you in the winter and treat your body right.

ingredients

makes 1

  • 1 cup chicken or vegetable stock
  • 1 avocado
  • 1 tablespoon miso
  • 1/2 cup almond milk

Blend until smooth!



Slow Cooker Chicken and Dumplings
October 11, 2013, 2:27 am
Filed under: chicken, favorites, main course, Soup, Sunday
Ingredients
Soup
  • 4 cloves garlic 
  • 2 medium yellow onions 
  • 6 ribs celery 
  • 1 lb (3-4) carrots 
  • 4 large (3/4 lb.) chicken breast 
  • 2 whole bay leaf 
  • 2 tsp basil 
  • 2 tsp dried thyme 
  • freshly cracked pepper 
  • 4 cups water $0.00
  • salt (plus more to taste)
Dumplings
  • I just follow the recipe on the Bisquick box 😉 
Instructions
  1. Mince the garlic, dice the onion, and slice the carrots and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, and some freshly cracked pepper to a slow cooker. Stir to combine and then cook on high for four hours or low for eight hours.
  2. After cooking , remove the chicken and shred the chicken. Return it to the pot. 
  3. Allow the soup to continue to cook on high while you mix the dumpling batter. 
  4. Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes. After 20 minutes they should have fluffed and expanded from the heat. Serve hot.

My favorite shortcut is to use three bags of the mirepoix soup starter from the freezer section (cut up onion, celery, and carrot). Such a fast and easy dinner! 

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Green Gazpacho
June 13, 2013, 2:49 am
Filed under: appetizer, Company, favorites, Health, main course, side dish, Soup, weeknight | Tags: , ,

This is so refreshing on a hot summer day, but without any of the acid from a tomato-based gazpacho! Adapted from Budget Bytes blog. 

Ingredients
  • 2 medium cucumbers 
  • 1 medium green bell pepper 
  • 1 clove garlic (I used refrigerator minced since I had it on hand) 
  • 1 medium avocado 
  • ¼ bunch fresh parsley 
  • ¼ bunch fresh cilantro 
  • Chives from my garden (not necessary though)
  • 2 Tbsp olive oil 
  • 1 tsp salt 
  • 1 half lemon, squeezed for juice 
  • 1 cup water 
 
Instructions
  1. Remove the ends from the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Remove the seeds from the bell pepper and also cut it into chunks. Add the cucumber, bell pepper, and garlic to a food processor. Process until the vegetables are minced.
  2. Pull the leaves from about ¼ of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado and chives. Purée until smooth.
  3. Add the water, lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.
  4. Serve immediately or chill until ready to eat.


Ina Garton’s Tomato Basil Soup
January 28, 2013, 3:05 am
Filed under: Company, Soup

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.



Thai Vegetable Soup
November 11, 2011, 4:54 am
Filed under: Health, main course, Soup

2 tablespoons olive oil
1 onion, finely chopped
2 cups sliced shiitake mushrooms, trim off bottom of stems
1 quart Pacific Foods Organic Vegetable Broth
1 cup coconut milk (canned)
1 head broccoli, trimmed and chopped (or just asian mixed veggies from the freezer)
1 tablespoon fresh ginger root, minced

lemongrass to taste
2 tablespoons lime juice, freshly squeezed
¼ teaspoon celtic sea salt
½ cup cilantro, minced

rice noodles or rice to taste
Warm oil in a large saucepan over medium heat
Add onion, stirring frequently until softened, about 10 minutes
Add mushrooms and saute for 5 minutes
Stir in broth and coconut milk, bring to a simmer
Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
Stir in lime juice and salt, as well as rice noodles if desired.
Ladle soup into bowls and garnish with cilantro
Serve



Roasted Red Pepper Soup
January 9, 2011, 11:59 pm
Filed under: Company, favorites, Health, side dish, Soup

This recipe comes from a Top Chef contestant. I fell in love with it several years ago. Delicious with grilled cheese sandwiches!

Ingredients:
3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 (40 ounce) can tomatoes with juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 cups heavy cream

Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes. Remove from bowl and remove skin, seeds and stems. In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.4Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.Add heavy cream and mix until well combined.
Serve warm.