Loaded Baked Potato Soup

The theme of this recipe swap was soups and stews. I received this recipe from Sarah of Taste of Home Cooking. I've made loaded baked potato soup before with a slightly different recipe, but this time I took Sarah's advice and left the skins on the potatoes. I love potato skins; plus, they have lots of nutrients and fiber that I didn't want to miss out on. Aubrey and I both enjoyed this recipe. He even had a second bowl.

In order to save some calories, I used skim milk and fat free half-and-half. I was going to use turkey bacon instead of the pork kind, but forgetful me left it out on the counter to thaw last night and forgot to stick it in the fridge before I went to bed. Geez! That's why you don't see it in the picture; I didn't want to risk it.


Loaded Baked Potato Soup
Ingredients:
5 medium Yukon gold potatoes
1 stick of unsalted butter
1/2 cup flour
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups milk
2 cups half-and-half (or fat-free)
3 Tablespoons fresh chives or green onions, chopped
8 strips bacon, cooked and chopped
1/2 cup plain Greek yogurt (or sour cream)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 cup grated cheddar cheese

Directions:
Wash potatoes and poke holes all over with a fork. Bake potatoes at 350-degrees for about an hour or until cooked completely through. When potatoes have cooled, dice and put to the side. You may leave the skin on, if you like.

Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3 minutes. Add garlic and saute a minute longer. Add the flour and whisk until combined and smooth (about a minute).

Pour in milk, two cups at a time combining the roux until fully incorporated. Whisk in the half-and-half. Turn the heat up to med-high, and bring to a simmer. Let simmer gently for about 5 minutes, stirring occasionally.

Remove from heat or turn to low heat, and add potatoes and chives. Use a masher and mash potatoes until soup becomes thick. (You can do this beforehand in a food processor, or mash in a separate bowl.)

When soup is the desired consistency, whisk in Greek yogurt and cheese. Top with bacon, additional cheese, and chives.

Source: barely adapted from A Taste of Home Cooking

Pumpkin Turkey Chili

It's the time of year that soup recipes and pumpkin recipes start showing up all over blogs. I recently saw a recipe for pumpkin chili, and I have to admit that I was skeptical about the recipe at first. I couldn't imagine putting pumpkin into my chili. I read the blog post and found out that the pumpkin puree acted more like a thickener instead of a flavor ingredient. A bit relieved, I decided to give this a try. I'm all about a good crockpot recipe, so I dumped all of the ingredients in one morning before work and instructed my lovely man to give it a stir every 2-3 hours. I came home to a wonderful smelling house and a delicious meal. It makes a lot of chili, but it freezes well if you want to go that route.

Pumpkin Turkey Chili


Ingredients:
1 Tablespoon olive oil, divided
1 pound ground turkey
Salt and pepper, to season meat
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, chopped
1 Tablespoon ground cumin
2 Tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt (I used Lowery's seasoned salt)
4 ounce can diced jalapenos
3 cups beef broth
1 (15-oz) can red kidney beans, rinsed
1 (15-oz) can black beans, rinsed
1 can pumpkin puree (NOT pumpkin pie filling)
2 (14.5-oz) cans petite diced tomatoes with juice
Toppings for garnish (I used Pepper Jack cheese, plain Greek yogurt, and sliced jalapenos)


Directions:
Heat 1/2 tablespoon oil in a large heavy frying pan, add ground turkey, season with salt and pepper, and cook until the turkey is cooked throughout. Add cooked turkey to the crockpot.

Add the remaining 1/2 tablespoon oil to the frying pan .Add diced onion and greed bell pepper and cook about 3 minutes, until the onion and pepper is just starting to soften. Add garlic, cumin, chili powder, dried oregano, seasoned salt, and diced jalapenos. Saute a couple of minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.

While the onions and peppers are cooking, drain the beans into a colander placed in the sink, and rinse with cold water until no more foam appears. Add beans to the crockpot. Add canned pumpkin and diced tomatoes (with juice).

Stir the mixture to combine ingredients, then cook on high for 4-6 hours (or on low for 8-10 hours), stirring a few times if you're home.

Serve hot, topped with your desired toppings.

Source: adapted from Kalyin's Kitchen

Buffalo Chicken Chili

My husband has taste buds of steel, and he absolutely loves spicy foods. I have to admit that I was a little nervous before tasting this because I thought it was going to burn my mouth to pieces. I was pleasantly surprised. While it does have a bit of heat, it doesn't linger around in my mouth or throat. My man put a few drops of Tabasco in his bowl, if that tells you anything; I guess it wasn't too hot for him. We ate this for a few days since I doubled the recipe, and I feel like the heat dissipated a little each day.

I would definitely repeat this recipe because it's so delicious, and it cooks while I'm at work. This is a perfect meal for those cold nights in front of the TV watching football. Serve it with sliced avocado, celery, crackers, or whatever you fancy.


Buffalo Chicken Chili

Ingredients:
2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle Frank's Buffalo Sauce
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15-oz) can tomato sauce (oops! I think I only used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped

Directions:
Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.
Enjoy!

Source: Sweet Anna's

Potato Parmesan Soup with Pesto

I came across this recipe when searching for ways to use pesto. At first I found it a bit unusual; I would have never thought about adding pesto to potato soup. However, the end result was a rich and creamy soup with a huge pop of personality from the pesto. This, my friends, is not your mama's potato soup (although I'm sure your mama's potato soup is wonderful)! The pesto and Parmesan cheese marry well together. Don't hesitate to sprinkle extra Parmesan cheese on top right before serving. Serve this in a cup as an appetizer or in a bowl as a full meal.


Potato Parmesan Soup with Pesto

Ingredients:
1 Tablespoon extra virgin olive oil
1 whole medium shallot, diced
1 whole large garlic clove, minced
5 whole medium potatoes, peeled and cubed
4 cups chicken or vegetable stock
1 bay leaf
1 cup milk
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Pesto

Directions:
In a medium stockpot, drizzle 1 tablespoon of olive oil and heat to medium. When warm, add shallot and saute until translucent, about 3 minutes. Add garlic and cook for an additional minute. Add potatoes, stock, and bay leaf. Bring to a boil and then simmer until the potatoes are tender, about 15 minutes. Add milk and bring back to a low boil. Turn off heat and remove bay leaf. Stir in grated Parmesan. Using an immersion blender, puree soup to desired texture. If you use a blender rather than an immersion blender, make sure soup is cool before blending it to prevent a kitchen explosion. Taste soup at this point and add salt and pepper to taste (the soup should be plenty salty from the Parmesan cheese). If you don't serve immediately, reheat soup before serving.

Place a large dollop (about 1 tablespoon or more) of pesto into each serving bowl and swirl into the soup.

Source: Potato Parmesan soup recipe from Tasty Kitchen

Broccoli and Chicken Noodle Soup

I had some spaghetti noodles in my pantry that have been staring me in the face for quite some time. I haven't really been in the mood for spaghetti, but I really wanted to get rid of them. Thankfully I found a recipe for a hearty soup that satisfied both my man and myself. The soup is started by making an easy roux, which gives the soup a thick consistency. The broccoli was nice and crisp, which is just how I like it (no thank you to soggy broccoli).

I did make a few changes in order to save calories. The nutritional info below does NOT reflect my changes, so the calories and fat are actually less than noted. I used fat free half-and-half instead of the full fat version like the recipe states. I also used skim milk instead of the 1% noted in the recipe.

This soup is best served right away, but it also makes for great leftovers the next night. It will thicken up when stored in the fridge, but you can add some water or chicken broth to thin it out before reheating.

Broccoli and Chicken Noodle Soup


Ingredients:
Cooking spray
2 cups chopped onion
1 cup presliced mushrooms
1 garlic clove, minced
3 Tablespoons butter
1/4 cup all-purpose flour
4 cups 1% milk (I used skim)
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli or spaghetti, broken into 2-inch pieces
2 cups (8-ounces) shredded light Velveeta cheese
4 cups (1-inch) cubed chicken breast
3 cups (8-ounces) small broccoli florets
1 cup half-and-half (I used fat free)
1 teaspoon black pepper
3/4 teaspoon salt

Directions:
Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; saute 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook about 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Yield: 10 (1 cup) servings

Nutritional Info (per serving): 317 calories; 12.3g fat (6.8g saturated; 2.9g monounsaturated; 0.9g polyunsaturated); 27.5g protein; 23.8g carbs; 1.9g fiber; 74mg cholesterol; 1.6mg iron; 723mg sodium; 179mg calcium

Source: Cooking Light, March 2009

Roasted Tomato and Garlic Soup

The best tomato soups I've made have always had roasted tomatoes in the ingredients. In my opinion, there is no other way to get that kind of flavor packed into tomato soup. Roasted tomatoes are a "must." And why not throw in some roasted garlic... roasted garlic makes everything better!
This soup was absolutely amazing. Even my meat-loving husband raved about it.


Roasted Tomato and Garlic Soup

Ingredients:
4 pounds tomatoes, halved lengthwise
1 bulb of garlic, cloves separated but unpeeled
3 Tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 Tablespoons unsalted butter
3 cups chicken broth
1/3 cup heavy cream or half and half (I used fat-free half and half)

Directions:
Put oven rack in middle position and preheat to 350-degrees.

Arrange tomatoes, cut sides up , in a single layer on a large, shallow baking pan. Nestle garlic in between tomato halves. Drizzle with oil and sprinkle with salt and pepper. Roast one hour, then cool in the pan on a rack. When fully cooled, peel the garlic.

Cook onion, oregano, and sugar in butter in a 6 to 8 quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about five minutes.

Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Puree soup with an immersion blender or in batches in a regular blender (use caution when blending hot liquids), then strain into cleaned pot, discarding solids.

Stir in cream. Salt and pepper to taste, then simmer two minutes more.
Serve with cheese bread.
Makes 6-8 servings

Source: Apple A Day; originally from Gourmet

Tennessee Taco Soup

I feel a little strange making soup in April since the weather has been so warm, but I had all of these ingredients on hand and decided to give it a go. This recipe is very similar to the original taco soup that I'm used since it has the taco and ranch seasoning. However, this recipe uses white beans and pinto beans instead of the kidney and black beans that I'm used to. I also used ground turkey instead of ground beef. I try to substitute ground beef with ground turkey whenever I can to lower the calories. Since ground turkey can be pricey, I try to buy several packages when it's on sale and freeze it.

The end result was a delicious taco in the form of soup. I took it to Aubrey's family since his cousin was home visiting from college, and they devoured it. His grandmother even requested a second bowl.
Tennessee Taco Soup

Ingredients:
1 can white beans
1 can pinto beans
1 can corn
1 can diced tomatoes
1 can Rotel
1 package Ranch seasoning
1 package Taco seasoning
1-2 pounds ground beef or turkey
2-3 cups water

Directions:
Brown the meat. Mix all ingredients in a large pot, and simmer for about 30 minutes.
If you prefer cooking in the crock pot, cook on high for 3-4 hours or on low for about 6-7 hours.

Source: Allison Musso (Shades Mtn. Baptist Church cookbook)

Southwest Chicken and Corn Chowder

This has been a very cold winter, so I've had a chance to try several new soup recipes. I absolutely love soup, and I don't think I could ever get tired of eating it. This soup is particularly good because it has lots of fiber and the chicken that keeps you feeling full. I also love the smoky flavor from the adobo sauce. I served this with a slice of Cheddar Jalapeno Cornbread, and everyone was satisfied.

Ingredients:
6 cups chicken stock
2 (10.5-ounce) cans cream of chicken soup (I used light)
1 (16-ounce) jar salsa
3 cups cooked, cubed chicken (I used the meat from 1 Rotisserie chicken)
1-2 chilies in adobo sauce, finely chopped
2 cups frozen corn, thawed
2 (15-ounce) cans black beans, rinsed and drained
1/3 cup chopped fresh cilantro

Directions:
In a large stockpot over medium high heat, combine chicken stock, salsa, and cream of chicken soup. Bring to a boil, stirring until well combined. Simmer for 8-10 minutes or until thickened slightly. Add cooked chicken, chilies in adobo, frozen corn and black beans. Simmer until heated through, 15-20 minutes. Stir in cilantro just before serving.

Source: Let's Dish

Broccoli and Cheese Soup

I made this soup for 2 reasons.
Reason #1: I love to make and eat soup when it's cold outside. It's so comforting!
Reason #2: I got some new china for Christmas that I've been dying to use. I'm collecting the Spode Woodland china, and I got these darling little cream soup bowls and plates.

This soup was delicious. I put more cheese in it than the recipe calls for since I like it really cheesy. I think I used about 12-ounces of the Velveeta. It was actually better the second night after the flavors had a chance to marry.


Broccoli and Cheese Soup

Ingredients:
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Directions:
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Use an immersion blender to process soup to the desired thickness. You can also put 1/3 of mixture at a time into a blender or food processor.

Yield: 6 servings (serving size: 1 1/3 cups)

Nutritional Info (per serving): 203 calories; 6.3g fat; 1.2mg iron; 24mg cholesterol; 385mg calcium; 21.7g carbohydrate; 897mg sodium; 15.6g protein; 2.9g fiber

Source: Adapted from Cooking Light

North Woods Bean Soup

It's been really chilly outside, and I haven't made soup in a while. This looked like a pretty easy recipe, so I decided to make it for our Sunday supper. I was really pleased with how it turned out. The Italian seasoning was perfect with the turkey sausage and the vegetables in the soup. I doubled the recipe and had my in-laws over. We all enjoyed the soup with a slice of skillet cornbread.

Ingredients:
Cooking Spray
1 cup baby carrots, cut in thirds lengthwise
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
1 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Directions:
Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. You may want to let it cool a little bit before you process so it won't explode out of the top of the blender. I learned the hard way.
Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.
Yield: 5 servings (serving size: about 1 1/2 cups)

Nutritional Info (per serving): 227 calories; 3.9g fat; 3.5mg iron; 26mg cholesterol; 112mg calcium; 30.8g carbohydrate; 750mg sodium; 18.1g protein; 6.7g fiber

Source: Cooking Light

Black Bean Soup

Aubrey and I got a crockpot for a wedding gift, and we haven't even used it until this past week. I can't believe that we've been married for 3 1/2 years, and the crockpot has been collecting dust that whole time. Well, the dust is gone now, and I've put it to use twice in the past week. I'm not sure why I've waited so long to use it. It's so nice to come home with dinner already cooked.

My in-laws are in the process of renovating their kitchen. They don't have an oven or dishwasher right now, and their microwave is set up outside under the carport. I wanted to help out with some meals, so I had them over for supper tonight. I made this soup and some cornbread. The soup was really good and filling.

Ingredients:
1 pound dried black beans
4 cups fat-free, less sodium chicken broth
2 cups chopped onion (1 large onion)
1 cup water
1 Tablespoon ground cumin
3 bay leaves
1 serrano chile or jalapeno, finely chopped (optional)
1 Tablespoons lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 Tablespoons reduced-fat sour cream
Cilantro sprigs, for garnish (optional)

Directions:
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain.

Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW for 10 hours. Discard the bay leaves. Stir in lime juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
Yield: 6 servings

Nutritional Info (per serving): 288 calories; 2.3g fat; 2.9mg cholesterol; 87mg calcium; 50g carbohydrate; 581mg sodium; 18.5g protein; 17.5g fiber; 4.6mg iron

Source: adapted from Cooking Light

Chicken Chili

My favorite time to cook is when it is cool outside, and one of my favorite things to cook is soup. To me, soup is the ultimate comfort food. It also tastes great for left overs the next night or two, and most of them freeze well.
We really enjoyed this healthy and filling recipe. Aubrey loved the heat from the red pepper; he loves anything with heat. If you have a sensitive tongue, you may want to cut down or omit the red pepper. I loved the chunkiness (is that a word?) of this chili. The only change I would make next time is to use canned diced tomatoes instead of the canned whole tomatoes. I accidentally pureed the tomatoes too much and had to cut up a fresh tomato to make up for the lack of texture in the tomatoes.



Ingredients:
3 boneless, skinless chicken breasts
Salt and pepper
4 cups chopped yellow onion (2-3 onions)
1-2 Tablespoons olive oil
2 cloves garlic, minced
3 bell peppers, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 chipotle chili in adobo sauce, finely diced
2 teaspoons salt
2 (28-ounce) cans whole peeled tomatoes in puree, not drained (or you can used diced tomatoes)
2 (15-ounce) cans beans (black, kidney, and/or pinto), drained and rinsed

Directions:
Preheat oven to 375-degrees. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a packet. Roast for about 40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.

Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Saute the onions about 10-15 minutes, or until tender and translucent. Add the garlic to the pot and saute just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and salt. Cook 5 more minutes. If using the canned whole tomatoes, place them in the bowl of a food processor. Pulse briefly so the tomatoes are cut into large chunks. Add the tomatoes with the puree to the pot (or dump in the canned diced tomatoes). Bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

Source: adapted from Annie's Eats... originally from Barefoot Contessa Parties by Ina Garten

Happy Mardi Gras 2010

Seafood Gumbo

Aubrey's aunt gave me a cookbook that I've been dying to dive into and try some of the recipes. The cookbook is from the famous restraunt, Galatoire's, which is located in New Orleans. In celebration of Mardi Gras, I decided to tackle the seafood gumbo recipe. Aubrey absolutely loves Cajun seafood recipes (it's his favorite kind of food), so he was really excited to help me make this. When we woke up Saturday morning, the first thing he said was, "It's gumbo day!"



I knew this recipe would be a good one to try, and it certainly didn't let us down. This will definitely be our go-to recipe from now on. It's really pretty easy to make... just a little time consuming with the prep work. But it's well worth the time it takes to make it. It also freezes well, so get out your tupperware and freeze away.


Ingredients:
1/2 cup vegetable oil
3/4 cup flour
1 gallon water
1 Tablespoon salt
1/4 Tablespoon ground dried thyme
1/8 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 yellow onion, chopped
1/2 bell pepper, diced
2 ribs celery, chopped
5 pounds medium shrimp, shelled and deveined
1 can (14.5-oz) diced tomatoes
1 can (7.5-oz) crushed tomatoes
2 Tablespoons tomato puree
1 Tablespoon minced garlic
1 dozen oysters in their water (omitted)
2 cups sliced okra
1 pound lump crabmeat
2 Tablespoons chopped parsley
6 cups cooked rice

Directions:
In a heavy skillet, prepare a roux by heating the vegetable oil on medium heat setting. Sprinkle in the flour and stir constantly until the roux achieves a dark amber color.


Put aside, stirring occasionally.
Fill a large pot with one gallon of water. Add salt, ground thyme, cayenne, and white pepper. Add chopped onion, bell pepper, and celery. (We also added a little Tabasco red pepper pulp that we got from Avery Island on our last trip.)

Add chopped shrimp, diced tomatoes, crushed tomatoes, tomato puree, and minced garlic. Simmer for 20 minutes on a medium heat setting. Add the oysters in their water (if using), then gradually add in the prepared roux. Stir until gumbo thickens. Add sliced okra and simmer for another 20 minutes. Add crabmeat and chopped parsley. Remove from heat and serve over rice.

Serves: 10-12

Source: Adapted from Galatoire's Cookbook

Crab Bisque

My mom came to visit last week, and I wanted to cook something special that I knew she would like. I stopped by the store and picked up some crab to make this bisque. The soup was easy to make, and we thought it was delicious! However, Aubrey wasn't a big fan. He said the clam juice was too fishy for him. I'm trying to think what I could substitute for the clam juice so he would like it. Any ideas? Maybe some sort of broth???
I think this would be a great starter menu item when hosting a dinner party. It's very rich, so a little bit goes a long way.

Ingredients:
Cooking spray (or olive oil)
1 1/4 cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about 1/2 cup)
4 garlic cloves, minced
3 Tablespoons vermouth (I used white cooking wine)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 cup heavy whipping cream
2 Tablespoons chopped fresh chives
1 1/2 teaspoons fresh lemon juice

Directions:
Heat a large Dutch oven over medium heat. Coat pan with cooking spray (or olive oil, if using). Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.

Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

Place half of the milk mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. (I skipped the blender and used my immersion blender). Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.
Yield: 8 servings (serving size: 3/4 cup soup and about 1/4 cup crabmeat mixture)

Nutritional Info: 188 calories; 6.7g fat; 16.3g protein; 14.1g carbs; 0.5g fiber; 80mg cholesterol; 1.3mg iron; 453mg sodium; 204mg calcium

Source: Cooking Light magazine, December 2009 issue

Happy New Year 2010

My mom came to visit for a couple of days, and she was great to help us take down Christmas ornaments and decorations and pack them up for storage. She was with us last New Year's day, and we made cornbread and Pot Liquor Soup. I was so pleased at how it turned out, I decided I wanted to do it again this year. It will be a traditional New Year's lunch for the years to come. Black eyed peas and greens are traditional New Year's Day ingredients, and this soup contains both. Black eyed peas bring luck, and greens bring you money.... at least that's the saying. :) This soup will be enough to feed a small army, so I'd cut it in half unless you want lots of leftovers or have a small army to feed.

Pot Liquor Soup Recipe, click here.



I'm very picky about my cornbread. This is really the only cornbread recipe (and other similar ones) that I enjoy eating. It's easy to whip up, and it almost melts in your mouth. Use it to soak up the soup's liquid (pot liquor).

Skillet Cornbread recipe, click here.

I hope each of you have a great year.

Cheddar Corn Chowder

I love soups and chowders, especially this time of year. They tend to warm me up when it's cold outside. This soup was really easy to make, and I even used "real" bacon... as opposed to turkey bacon (which I prefer). I had extra pork bacon that I needed to use up. I think the corn meal really made the dish extra special. It gave it a cornbread-type taste.
My only regret is that I pureed it more than I wanted. My hand hot too happy with the immersion blender. I like to have more corn chunks in there. Next time I'll be more careful.

Ingredients:
4 ounces bacon, chopped
3 Tablespoons olive oil
2 large onions, chopped (3 cups)
2 Tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon tumeric
4 cups reduced sodium chicken stock
5 cups corn kernels, or frozen (about 2 pounds)
1 cup half-and-half (I used fat free)
1/4 pound sharp white cheddar cheese, grated
1/2 teaspoon Tabasco sauce
2 Tablespoons corn meal
green onion, for garnish

Directions:
Cook the bacon in a large stockpot over medium-high heat until crispy, about 5 minutes. Use a slotted spoon and transfer it to a paper towel-lined plate. Reduce the heat to medium and add the onions and butter to the fat. Cook until the onions are translucent, about 10 minutes.

Stir in the flour, salt, pepper, and tumeric and cook for 3 minutes. Add the corn and cook, stirring frequently, 3-5 minutes.

Add the chicken stock and bring to a simmer. Add the half-and-half and using an immersion blender, blend the chowder in several spots to break up the corn. If you don't have an immersion blender, use a regular blender or food processor, but work in small batches and only puree about half to 2/3 of the soup.

Allow to simmer 15-20 minutes, stirring occasionally. Stir in the cheese, Tabasco sauce, and cornmeal. Taste and adjust seasonings if necessary. If it is too spicy, add more half-and-half or chicken stock. Allow to cook an additional 5 minutes.

Serve hot with garnishes of bacon, extra cheddar, and green onion. Pass extra hot sauce with soup.


Source: Pink Parsley ... originally from Ina Garten, The Barefoot Contessa cookbook

Chicken Green Chili with White Beans

Today is the first day that it really felt like fall. I woke up to a good rain, and when I walked outside, I immediately had to go back in and get a jacket. On a day like this, all I want to do is curl up in my pajamas and slirp on some soup. Soup is one of my favorite meals to eat when it's cold outside.
I didn't get to curl up in my PJs, but I did make some of this delicious soup when I came home. The cumin really adds a lot to this brothy soup. For those of you that have sensitive tongues, the Anaheim chiles are very mild.... not spicy at all.




Ingredients:
6 Anaheim chiles
1 Tablespoon peanut oil
1 Rotisserie chicken, meat chopped
1 3/4 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups water, divided
1 1/2 teaspoons ground cumin
1 (15.5-ounce) can cannellini beans (or other white beans), rinsed and drained
3 Tablespoons all-purpose flour
1 teaspoon salt
3 Tablespoons reduced-fat sour cream


Directions:
Preheat broiler.

Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.

Heat oil in a large pot over medium-high heat. Add onion and garlic, and saute 6 minutes or until browned, stirring frequently. Add chicken to the pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 10 minutes. Stir in chopped chiles and beans.

Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream.

Nutritional Info: 248 calories; 5.6g fat; 19.1g protein; 25.1g carbs; 4.8g fiber; 45mg cholesterol; 3.2mg iron; 903mg sodium; 87mg calcium

Source: Adapted from Cooking Light

Lima Bean Soup

Aubrey's grandmother had surgery last week, and I wanted to make a meal for her. I searched through my favorite cookbook, and found this recipe for Lima Bean Soup. It made a lot, so I gave Memaw about half of it and we kept the rest. I absolutely love it. It's like soul food all wrapped up in a soup. It's even better with a slice of skillet cornbread.
I made the soup healthier by using turkey kielbasa and turkey bacon instead of the pork, but I don't think any of the taste was sacrificed. This is an absolutely amazing southern soup that you have to try.


Ingredients:
2 cups dry baby lima beans
Lower sodium bacon (I used turkey bacon)
1 (10-ounce) frozen whole kernel corn
1 (14-ounce) package smoked kielbasa or sausage, thinly sliced (I used turkey kielbasa)
1 onion, chopped
1 1/2 Tablespoon flour
salt and pepper, to taste

Directions:
Place beans in large heavy saucepan. Add enough water to cover. Bring to a boil. Cook covered for 2 1/2 hours or until tender. Cook bacon in large skillet on medium heat until crispy. (Note: Since the turkey doesn't have much fat, I used a little bit of olive oil.) Drain on paper towels, reserving drippings in skillet. Crumble bacon. Add bacon, corn kielbasa (or sausage) and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1 1/2 cups of water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add soup; simmer 30 minutes. Season to taste with salt and pepper.

Source: Shades Mountain Baptist Church cookbook... recipe from Kelly Prevatte

Black Bean, Chicken, and Red Pepper Stew

I've had this recipe saved for a couple weeks. My mouth is still burning as I type. If you are sensitive to "heat," you may want to omit the chiles, but in our house, we love the heat.... especially Aubrey. I served this with cornbread.
Source: Annie's Eats

Ingredients:
2 Tablespoons olive oil, divided
2-3 chicken breasts, cut into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
2 Tablespoons cumin
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped

Directions:
In a large Dutch oven or stockpot, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat the remaining tablespoon of oil. Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook 1 minute more. Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from the heat, season with salt and pepper and stir in fresh cilantro.

Southwestern Vegetable Soup

My friend Alison emailed me this recipe from Southern Living. It was the perfect meal for tonight because it was fast... really fast and doesn't make a mess. I was really impressed with the taste. It will probably be my veggie soup recipe from now on. It tastes like regular vegetable soup with a tiny little kick from the chili seasoning. If there is one change I would make, it would be to add potatoes.


Ingredients:
1 pound lean ground beef
5 cups water
2 (15 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (8-ounce) can cut green beans, drained
1 (1 3/4-ounce) envelope chili seasoning mix
1 large onion, diced
1 green bell pepper, diced

Directions:
Brown ground beef in a large Dutch oven, stirring until it crumbles; drain. Stir in 5 cups water and next 10 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 2 hours. Serve with cheese.