Chicken Enchilada Soup

I've been making a lot of soups and stews this winter. They make great lunches that are quick to grab in the morning as I am running out the door. This soup was inspired by a recipe I found on Pinterest. I added sweet potatoes and fresh cilantro, two ingredients that will brighten any soup!

Chicken Enchilada Soup

Olive oil
1 large Yellow Onion, chopped 
1 large Green Bell Pepper, chopped
1 medium Sweet Potato, cubed
1 Tbsp Garlic, crushed and diced
1 lb. boneless skinless chicken breasts, cooked in a separate pan
1 cup Corn, frozen or canned
1 can Black Beans, drained and rinsed well 
1 can diced Tomatoes with green chilies
1 (8 oz) can Tomato Sauce
2 1/2 tsp. Chili Powder
dash of Chipotle pepper
1 1/2 tsp. ground Cumin 
1/2 tsp. ground Coriander
1 carton + one cup of low sodium Chicken Broth 
1 large clump of fresh Cilantro, washed,   de-stemmed, and chopped
2 Tbsp. Lemon Juice 
1/3 cup Masa Harina
1 cup shredded Cheddar Cheese 
Salt and pepper to taste

Optional toppings: Shredded cheese and tortilla strips or crushed tortilla chips

In a large pot, saute onions, peppers, sweet potatoes, and garlic with olive oil. In a separate skillet, cook chicken until browned, then set aside and shred/cube when cooled. When vegetables are tender, add beans and corn. Cook for a few more minutes, and then add diced tomatoes, tomato sauce, and spices. Stir well, and then add the carton of chicken broth, cilantro, and lemon juice.

In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir. Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 - 10 minutes. Reduce heat to low. Add in cheddar and stir until melted. Stir in up to 3/4 cup water to thin slightly if desired/needed. Serve warm with desired toppings.

Fall is in the Air and Butternut Squash is in my Grocery Cart

It's been a while. But don't worry, that doesn't mean I haven't been cooking. I've mostly been re-trying a lot of my favorite recipes. And saving up some good ideas for when my schedule was a little less busy.

While I was gone, Fall definitely arrived. Full force cool weather here in Chicago. But you know what that means? Soups and stews are on the menu! Also enjoy some Rosh Hashanah Apple Cake and a tastes-like-my-favorite-soup, salad. 

Backyard Apple Cake

Multiple servings (includes 2 servings of fruit)

Inspired by Desserts for Breakfast

9-10 small Apples (I used MacIntosh). Leave peels on.

2 ½ cups Flour

1 tsp Baking Powder

1/4 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Cloves

1/8 tsp Ginger

1 cup + 5 Tbsp Butter, softened

1 ½ cups Brown Sugar

3 Eggs

1/4 cup Sour Cream + 1/4 cup Water, mixed well

Walnuts, chopped

1. Preheat oven to 350 degrees. Grease and flour the insides and bottom of a 9 x 3-inch round cake pan or 2 smaller pie pans. Line the bottom with a parchment paper round.

2. Very thinly slice two of the apples. Arrange the slices on the parchment paper at the bottom of the cake pan, starting from the inside and working outwards.

3. Finely grate the remainder of the apples. Set aside.

4. In a bowl, whisk to combine the flour, salt, baking powder, and spices. Set aside.

5. In a separate bowl, combine the butter and brown sugar. Beat on medium until light and fluffy, about 2 to 3 minutes. Add in the eggs one at a time, beating well after each addition. Beat in the grated apple until combined. Add the flour mixture in two parts, alternating with the sour cream. Beat briefly until combined, but do not overmix. Fold in the chopped walnuts.

6. Carefully pour the batter into the prepared cake pan. Use the back of a spatula to gently press the batter into the apple slices on the bottom and to smooth out the top. Tap the bottom of the pan gently on a counter to release any air bubbles.

7. Bake the cake for about 60-75 minutes. The cake is done when the top is golden brown and just beginning to pull away from the edges, and when a toothpick inserted in the center of the cake comes out cleanly. Remove the cake from the oven and transfer to a wire rack. Let cool for 15 minutes, until the pan is cool enough to touch. Run a sharp, thin knife along the inside edge of the pan to loosen the cake. Invert the cake onto a plate, remove the pan and parchment round. Let cool completely.

Serve with ice cream or whipped cream.

Mexican Dumplings

1 serving (includes 3 servings of vegetables)

Olive Oil

Onion, diced

Red Bell Pepper, diced

Butternut Squash, peeled and cubed

Corn

1/2 cup Chicken Broth

1/2 cup plain Tomato Sauce, low sodium

1/4 cup Salsa (Homemade)

Garlic

Coriander

Cumin

Chili Powder

Black Pepper

Oregano

1 cup water

1/2 cup Masa Flour

1/4 cup Corn Meal

1 tsp. Baking Powder

1/2 Tbsp. Butter

1/3 cup Milk

In a soup pot, saute vegetables in olive oil. Once tender, add broth, water, sauce, salsa and spices. Bring to a boil.

Mix dumpling ingredients. Plop dough into boiling stew. Cover and reduce heat to medium. Cook for about 15 minutes, or until dumplings are done (expanded and not raw).

Top with cheese.

Beef, Barley, Butternut Squash and Mushroom Stew

Multiple servings (includes 4 servings of vegetables)

Olive Oil

1 Onion

Beef, cubed

6-7 Mushrooms, diced

Garlic

Black Pepper

Thyme

Chili Powder

Ground Sage

Oregano

Parsley

Cinnamon, just a little bit

4 large Tomatoes, diced

1 Butternut Squash, peeled and cubed

1 carton low sodium Beef Broth

1/2 cup Pearl Barley

2 Tbsp Red Wine Vinegar

Peel and cube Butternut Squash. Roast on an oiled baking sheet at 400 degrees for about 40 minutes.

In a large soup pot, sauté onion, beef and mushrooms until browned. Add tomatoes, squash, beef stock, spices, and herbs. Bring to a boil. Add barley, cover, and reduce to medium heat. Cook for 40 minutes, or until barley is tender. Add vinegar.

My-Favorite-Soup-Becomes-A-Salad, Salad 

(Butternut Squash, Tomato and Kale Salad)

Multiple servings (includes four servings of vegetables)

Olive Oil

Red Onion

Butternut Squash

Pearl Barley

Cherry or Grape Tomatoes

Kale

Small White Beans

Dressing:

Olive Oil

Red Wine Vinegar

White Vinegar

Black Pepper

Paprika

Ground Sage

Oregano

Coriander

Peel and cube squash. Slice red onion. Roast on an oiled baking pan at 400 degrees for 40 minutes.

Cook barley according to package instructions. Cool. And then roast on oiled pan for 30 minutes.

Quarter tomatoes. De-stem and chop kale. Combine all ingredients.

Make dressing. Pour over salad and mix well.

Cornmeal, Chicken, and a little bit of Color

This last week I've been watching Season 3 of Master Chef on Hulu. It's been pretty intense. I would honestly hate to be under so much pressure to cook an amazing meal. I like the slow-and-steady-wins-the-race method, myself. But I have enjoyed seeing the ingenuity and passion of the home-cooks on the show. It's been inspirational. Here are a few recipes from this last week. As you'll see, cornmeal has been a staple. And I have no problem with that.

Cornmeal Blueberry Pancakes

2 servings (includes two servings of fruit and vegetables)

1 Egg

1/4 cup Apple Sauce

2 Tbsp Sour Cream

1/4-1/2 cup Water

2 Tbsp Oil

1/4 cup Cornmeal

1/2 cup Masa Flour

1 Tbsp Brown Sugar

1 tsp. Baking Soda

Frozen Blueberries

Butter

In a medium bowl, mix together wet ingredients. Pour in flour and corn meal. Add sugar and baking soda, sifting dry ingredients lightly with teaspoon. Stir everything until just blended. Add more water is needed. Stir in blueberries.

Heat skillet. Melt butter. Pour in batter. Flip when pancake begins to bubble. Cook until lightly browned.

Serve with Apricot Jam and Butter.

Cornmeal Flatbread Caprese Pizza

1 serving (includes 3 servings of vegetables)

1/4 cup Cornmeal

1/2 cup Masa Flour

1 tsp. Baking Powder

1/4 cup Water

1 Tbsp. Oil

1 tsp. Balsamic Vinegar

Olive Oil

Balsamic Vinegar

Garlic

Black Pepper

Fresh Basil

Fresh Thyme

Tomato, sliced

Asparagus, chopped

Mozzarella Cheese, cubed

Mix together dough ingredients. Pat out on greased pan. Sprinkle on oil, vinegar, spices and herbs. Add chopped asparagus, sliced tomatoes and cubed mozzarella.

Cook at 400 degrees for about 15-20 minutes, or until cheese is golden brown.

Vindaloo Chicken and Zucchini over Couscous

1 serving (includes 2 servings of vegetables)

Olive Oil

Garlic

Onion, chopped

Zucchini, sliced

Chicken, cubed (Cooked in a Crockpot the night before)

Oregano

Vindaloo Spice (coriander, garlic, cumin, ginger, cinnamon, mustard, cayenne, jalapeno, cardamom, turmeric, and cloves)

Black Pepper

Balsamic Vinegar

Couscous

Sauté vegetables in small amount of olive oil. Cook couscous according to instructions. Top with vegetables, chicken, spices and vinegar.

Cornmeal Chipotle Chicken Taco Salad

1 serving (includes 3 servings of vegetables)

Tortilla Chips, crumbled

Spinach, chopped

Oil

Onions, chopped

Green Bell Peppers, chopped

Tomatoes, diced

Chicken, cubed (Cooked in a Crockpot the night before)

Sour Cream

Garlic Powder

Black Pepper

Chili Powder

Chipotle Powder

Cumin

Cornmeal

Lemon Juice

Saute onions and green peppers in small amount of oil. Set aside.

In a medium bowl combine sour cream and spices. Pour in chicken and stir, making sure each piece is well covered. Next, sprinkle chicken with corn meal. Reheat oiled skillet and add chicken. Cook until browned.

Arrange chips, spinach, vegetable and chicken in a bowl and top with lemon juice and a little more sour cream.

Spice Up Your Life

It has been a busy week here in Chicago. I live in a big apartment, and this weekend was the great-roommate-switch. We lost three to grand adventures, but gained three new faces. While this was all going on, I was in the kitchen. Not cooking, but cleaning! I scrubbed every cupboard and shelf and counter top. And in doing so, discovered that we own way too many spices. The variety is marvelous, but when one has three jars of basil and four canisters of black pepper, you know you have a problem. With much ceremony, we created a box for the extras and placed it high up in a cupboard for later consumption.
So without further ado, this week's spice-filled recipes.

Barley Salad with Orange, Honey & Thyme Dressing

Multiple Servings/Family Size (includes 3 servings of vegetables)

Onion

1 cup Pearl Barley

4 cups Water

Olive oil

Cumin

Paprika

Black Pepper

Garlic

1 Sweet Potato, peeled and chopped

Broccoli

2 Tbsp Orange Juice

2 Tbsp olive oil

1 tsp Honey

1 Tbsp fresh Thyme, chopped

Rinse the barley and drain. In a large pot, sauté with onions until just beginning to brown. Add water and bring to a boil, rolling for about 40 minutes until soft.

Meanwhile, sauté sweet potatoes and broccoli in a large skillet until just done. Add to barley.

Combine ingredients for dressing. Pour over barley mixture. Set aside to cool. Serve alone or over spinach.

Caprese Salad

1 Serving (includes 2 servings of vegetables)

Grape tomatoes

Fresh Basil

Fresh Mozzarella

Asparagus

Angel Hair Pasta

Balsamic Vinegar

Cook pasta according to package instructions. Cook asparagus, either sauté or roast.

Cut tomatoes, cheese and basil. Mix together. Sprinkle with balsamic vinegar.

Roasted Eggplant with Sweet Potato Hummus

1-3 Servings (includes 3 servings of vegetables)

Eggplant

Olive oil

Black Pepper

Garlic

Preheat oven to 400 °F. Cut each eggplant in half lengthwise. Score across the flesh on a 45° angle and then repeat in the other direction to achieve a diamond pattern (this allows the steam to escape). Drizzle lightly with olive oil, sprinkle with pepper and garlic and roast in the oven for 35-40 minutes until the flesh is very soft and golden.

Sweet potatoes, peeled and cut into 1-inch pieces

1 can low sodium Chickpeas, drained and rinsed

1/4 cup Lemon Juice

1/4 cup Tahini

2 Tbsp Olive oil

2 tsp Cumin

1 garlic clove, chopped

Black pepper

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.  Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with pepper and let cool.

Breadcrumb-less Chicken Parmesan with Asparagus

1 Serving (includes 2 servings of vegetables)

Chicken tenderloins

Water

Balsamic Vinegar

Fresh Basil

Garlic

Black Pepper

1 Tbsp Tomato Paste

Onions

Asparagus

Parmesan Cheese

In a deep bowl or container, marinate chicken in balsamic vinegar, water, basil, garlic and pepper. Let sit for about an hour, then cook chicken in an oiled frying pan. Once chicken is browned, pour in the remaining marinade and tomato paste. Cover and simmer until chicken is done. If the sauce is not wet enough, add more water.

Sprinkle with Parmesan and serve with Onions and Asparagus.

Masa Pancakes

2 Servings (includes as many servings of vegetables and fruit as you add)

1 cup Masa flour

1 tsp Baking Powder

1 egg

1 cup Milk

1 cup Water (add more if needed)

In a medium bowl, combine ingredients and stir well.  Heat frying pan. Grease pan and pour on batter. Cook until each pancake is golden brown.

Serve sweet (with butter, cinnamon, syrup and fresh fruit) or savory (chili powder and cumin, sour cream, fresh tomatoes and peppers).

Chickpea Marinara Salad

1 Serving (includes 3 servings of vegetables)

Olive oil

Onions

Broccoli

Asparagus

Chick peas

Garlic

Marjoram

Basil

Paprika

Black Pepper

Balsamic Vinegar

Tomato Paste

Leafy Greens

Sauté vegetables and garlic in small amount of olive oil. When tender, add spices, herbs, balsamic vinegar, tomato paste and water.

Serve over leafy greens.