Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Soup of Lies June 10, 2009

Filed under: Light,recipes — Mox. @ 7:52 pm
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Mmmm delicious lies. I picked this recipe out of a Family circle, did a quick read-over, and picked it for one of the dinners for this week. It’s called “Tortilla Soup” but that’s very much a misnomer. I can’t believe it didn’t click when I read through it, but I didn’t realize until I was almost through cooking that the only tortillas in the damn thing are the few strips sprinkled on top as garnish. That’s like calling a delicious steak dinner “Parsley Dinner” because of the tacky piece-o-green on the side of the plate. Culinary misrepresentation aside, this soup got high marks from myself and J alike.

Tortilla Soup of Lies

-2 Tbs olive oil
-1 large onion, trimmed and sliced (I used a combination of a medium yellow onion and some leftover sliced red onion)
-4 cloves garlic, trimmed and smashed
-1/2 tsp red pepper flakes
-1/2 tsp dried oregano
-1/2 tsp ground chile powder (I used “Chili Powder”-gasp!)
-3 Tbs fresh lime or lemon juice (I used lemon, but lime really is best…also mine was bottled-don’t shoot me)
-1/2 tsp salt
-1 lb boneless, skinless chicken breast halves
-1 can (14 1/2 oz) tomato sauce (low-sodium is good if you’re watching your salt intake)
-1/2 c shredded pepper-jack cheese
-handfull of thinly sliced flour tortilla or 4 Tbs prepared tortilla strips (of if you’re feelin funky-crush a few tortilla chips)

1. In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile(i) powder. Cook, stirring, for 5 minutes or until onions have become more translucent are softened.
2. Add 3 cups water, lime or lemon juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth. If using an upright blender, cuss loudly when you drip soup onto your toes while ladling it into the blender carafe. Return to saucepan, cursing as you splash it on your shirt (seriously-why weren’t you wearing that apron with the crude saying en espanol to prevent this); add tomato sauce. Cook 5 minutes over medium heat.
3. Meanwhile, shred chicken into bite-size pieces (you should have around 2 cups-I didn’t…might have had something to do with giving the cats some snacks so they’ll love me). Place about 1/2 c shredded chicken into a bowl. Lade 1/4 of the soup into the bowl. Top with 2 Tbs of the shredded cheese and top with tortilla strips. Repeat for all servings.
4. Sit back and gather compliments while trying to not burn your tongue on the frikkin’ awesome soup.

This was adapted from a Family Circle recipe.

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Posole…almost, kind of. January 1, 2009

Filed under: recipes — Mox. @ 8:26 pm
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The title of the recipe is “Posole (Vegetable Soup with Hominy)”, and really you should just take it at the title in parenthesis because it’s really not similar to the Mexican soup known as “Posole/Pozole” aside from having hominy in it. And it’s a little spicy. But really, it’s tasty vegetable soup that happens to have hominy in it-and it’s a vegetarian version, missing the pork traditionally found in posole.

Posole (Vegetable Soup with Hominy)

-3 cloves garlic, minced

-1 large onion, chopped

-1/2 c water

-4 carrots, sliced

-3 c water or low-sodium vegetable stock

-1 (15 oz) can white hominy

-1 (15 oz) can stewed tomatoes with garlic, green pepper, and celery (I used Hunt’s diced I believe)

-1 red bell pepper, chopped

-1 c fresh green beans, broken into bite size/ 1″ lengths

-1/2 tsp cumin

-1/2 tsp salt (optional)

-1/4 tsp freshly ground black pepper

-3/4 tsp chili powder

-shredded green cabbage

1. In a medium stockpot, braise the garlic and onion in the 1/2 c water until soft. Add the carrots and 3 c water or stock, and simmer for 5 to 10 minutes.

2. Drain and rinse the hominy and add to the simmering pot.

3. Stir in the tomatoes, red pepper, green beans, and spices. Simmer for 15 minutes. Serve piping hot topped with a little bit of the cabbage, if desired.

This recipe is adapted from one found on vegcooking.com

 

Chicken soup for the…well, for the stomach. Duh.

Filed under: food,recipes — Mox. @ 8:00 pm
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One of my resolutions for 2009 was to put more time and attention to this blog. I promise I’m really going to try. I also promise to only post recipes that either myself or my dear husband, J, considers to be amazing (unless J likes it and I think it sucks, in which case he is overruled). I got a couple new cookbooks and a host of new magazines in addition to (drumroll please)…a KITCHENAID PROFESSIONAL STAND MIXER-holy crap-so look forward to many new additions in the way of general deliciousness. J got the mixer for me for Christmas and he’s definately put himself high up in brownie points standings with it. Happy 2009 to all!
Kind of Old-Fashioned Chicken Noodle Soup

CHICKEN AND STOCK:

-1 (approximately 5 lb) quartered chicken

-6 c each water and low-sodium chicken broth

-4 large carrots, cut into 1″ pieces

-3 large stalks celery with leaves, cut into 1″ pieces

-1 large onion, cut into 8 wedges

-8 large sprigs flat-leaf parsley

-3 cloves garlic, smashed

SOUP:

-2 c baby carrots, cut into 1 1/2″ pieces

-1 c sliced celery

-1 Tbs kosher salt

-1/4 tsp freshly ground black pepper

-8 oz dried egg noodles (about 2 2/3 c)

-2 Tbs chopped flat-leaf parsley

1. CHICKEN AND STOCK: Bring chicken and water to a boil in a largeish (6-8 quart) stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside.

2. SOUP: Strain broth through cheesecloth-lined sieve into a clean pot; press solids to extract liquid. Stir baby carrots, celery, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.

This recipe adapted from Family Circle. 8 servings.

 

Sweet! The Exorcist in my kitchen! February 17, 2008

Filed under: food,recipes — Mox. @ 5:05 am
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Double Pea Soup

-1 Tbsp. olive oil
-1.5 c. diced onion
-1 c. each diced celery and carrot
-1 Tbsp. finely chopped garlic
-1 Tbsp. chopped fresh thyme leaves
-1 bay leaf
-1 (1 lb)bag dried split green peas, sorted & rinsed
-7 c. low sodium chicken broth
-2 smoked ham hocks (1.5 lbs. total)
-1/4 c. dry sherry (optional)
-1/2 tsp. each salt and ground black pepper
-1/5 c. frozen green peas
-2 Tbsp. chopped mint, plus sprigs for garnish
-Seasoned croutons and sour cream (optional)

1. Heat oil in a 5 or 6 quart Dutch oven over medium heat; add onion, celery, carrot, garlic, thyme, and bay leaf. Cook, 2 minutes, stirring. Reduce heat to low, cover pot, and cook 10 minutes. Stir in split peas and cook 1 minute.

2. Add broth and ham hocks; bring to a boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Discard bay leaf. Stir in sherry, if using, and salt and pepper. Remove from heat. Remove ham hocks; cover soup.

3. When hocks are cool enough to handle, remove skin, then cut lean meat from bones and finely shred (you will have about 1/2 c. ham). Stir ham and frozen peas into soup; heat over low heat until peas are hot; add mint. Ladle into bowls. Top each serving with croutons and a dollop of sour cream (if using), and a mint sprig.
————————-
I have bad memories of split pea soup as a child. I hated it. I don’t know why, but all I can remember is sitting at the table waiting for it to dissappear. Was it the color? Or the combination of ham smell but pea look?
I wanted to see if I could make new memories with this delicious-sounding recipe (from Family Circle I believe…might be Real Simple?). One problem: the only store I was able to go to had no mint, no ham hocks. I really should have substituted ham or something for the hocks but wasn’t thinking clearly when doing my shopping (J was getting cranky and his little sister was-gasp-not totally excited about being dragged along to our long-ass shopping trip; leaving me to be the one trying not to rip out my hair).
Surprise-the pea soup is still that horrible horrible color! No ham smell though-although I think I really missed out on taste intended of this recipe, as it turned out “pretty good”-not great. I was pretty amazed -J didn’t complain about a lack of meat in the recipe. Perhaps the combo of the 2 peas gave it enough thickness and depth to help him forget.
I’m debating on saving this recipe and trying it again when I’m able to get ham hocks…the color still bothers the hell out of me.

 

Cheese! January 31, 2008

Filed under: food,recipes — Mox. @ 11:45 pm
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Country Cheddar Soup
-2 Tbsp. butter
-1/2 c. chopped onion
-1/2 c. chopped celery
-1/2 c. chopped carrot
-1/2 c. chopped green bell pepper
-5 Tbsp. all-purpose flour
-4 c. chicken broth
-3 c. shredded sharp cheddar (12 oz)
-1-12oz. can evaporated milk

    In a large saucepan, melt butter. Add the vegetables. Cook and stir over medium-low heat until vegetables are tender.
    Sprinkle vegetables with flour, adding 1tablespoon at a time, stirring until flour is blended in. Add broth the pan. Cook & stir over medium heat until mixture comes to a boil.
    Reduce heat, add cheese and stir with a large whisk until well blended. Slowly add condensed milk, stirring until well blended and heated through. Season to taste.

*Notes on this recipe: This is from my recipe box, I’ve had it for a few years and still love it. It would go really well with a loaf of crusty garlic bread. If you love cheese (as my friend Mashley really really really does), this one’s awesome. I like cheese.