Posts Tagged ‘recipe

22
Sep
09

it was SO worth it.

The other day I was in the dentist office waiting to get my teeth cleaned. Waiting, waiting, waiting. I picked up a magazine (called Real Food) and started browsing the recipes.  It had at least 6 soup recipes I wanted to make – but one in particular: the smoky chicken, tomato, brown rice and corn soup. The photo was amazing; it was the perfect fall soup. Hearty, warm, cozy. I wanted the magazine. I NEEDED the magazine. And more importantly I needed the soup. I quickly assessed my options. I could either take the whole magazine or rip the page out, but I had to decide quickly. The rip approach would draw too much attention, so I opted for the entire mag. I very stealthily turned my shoulder and slipped the magazine into my purse. And then I looked up. The receptionist was staring right at me. CAUGHT! She saw the entire thing. And then she turned away and we both pretended like it didn’t happen. Talk about awkward.

During the fall season, Derek and I try to make a soup every week. I made this for our fall soup kick-off and I’m happy to announce that it was worth it. The soup was really good. I thought I’d share the recipe w/ my notes. It’s easy, it’s warm, it’s fall in a bowl.

Smoky chicken, tomato, brown rice and corn soup

Use cooked chicken leftover from a rotisserie chicken for this quick, easy and substantial soup.

Serves 4-6

2 tablespoons extra virgin olive oil

1 cup chopped onion

1 garlic clove, finely chopped

2 teaspoons smoked paprika

2 teaspoon ground cumin

1 can (28oz) peeled plum tomatoes with juices

3-4 cups reduced sodium chicken broth

1 cup leftover brown rice, bulgur, quinoa or other grain

2 cup fresh, frozen or canned corn kernels

1/3 cup chopped cilantro leaves and tender stems, divided

¼ cup pitted kalamata olives, coarsely chopped

1 tablespoon minced jalapeño, or to taste

2 tablespoons fresh lime juice

½ cup plain low-fat yogurt

·         Heat the oil in a large, broad soup pot over medium heat. When hot, add the onions and cook, stirring, until golden about 10 minutes. Stir in the garlic and cook 1 minute. Turn off the heat and stir in the paprika and cumin.

·         Puree the tomatoes in a food processor. Add the chicken and pulse once or twice or until chopped into small pieces. Add to the pot with the sautéed onion and spices. Add 3 cups of the broth and heat to simmering. Stir in the rice, corn, half of the cilantro leaves, olives, and jalapeño. Heat stirring over low heat. Add the remaining cup of broth to the soup if desired.

·         When the soup is hot remove from heat and add lime juice. Ladle the soup into bowls and place a spoonful of yogurt in the center of each bowl. Sprinkle the remaining cilantro over the top, dividing evenly.

Kindra’s Notes: I used barley instead of brown rice – it was great! I added a teaspoon cayenne pepper. I didn’t have canned plum tomatoes, so I just used canned diced tomatoes – it was great and I didn’t puree anything. Next time, I won’t use kalamata olives and I’ll double the recipe so we have more leftovers.

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19
May
09

quick fix.

I thought I would share my new favorite quick fix week-night dinner. I honestly can’t get enough of it. It’s easy, relatively healthy, inexpensive and most importantly, it’s delicious!  I’m estimating the entire dinner costs less than $14 for two people and takes about 30 minutes (but 20 of that is marinating and boiling). What is this miracle dinner?  Drumroll please….

Grilled Portabella Mushrooms (marinated in balsamic vinegar, olive oil, canola oil, red wine vinegar, dijon mustard, sugar and fresh rosemary-if you have it. Marinate time: 20 minutes; Grill time: 10 minutes.)

Spinach Salad (baby spinach, grape tomatoes cut in half, diced red onion, walnut pieces, goat cheese, hard-boiled eggs, and spinach salad dressing warmed up. Mix the salad up.)

Potatoes (we like red potatoes, but any kind will do)

Try it. You won’t be disappointed. The meal just happens to be vegetarian, but it doesn’t seem like it because the portabellas are so meaty!

Tip: Don’t buy your portabellas from the grocery store – they are really overpriced. Try a local produce market or farmer’s market. We paid roughly $1.50 per mushroom at Pike Place Market.

03
Mar
09

who knew?

My entire life I have hated Brussels sprouts – hated them. Even as an adult I have tried them several times hoping to change my mind. No luck, until two weeks ago. One evening I came home from the gym to find Derek cooking something up. It smelled so good my mouth immediately started watering! I was promptly disappointed to find out he was cooking Brussels sprouts. Ew.  But they smelled so good I had to try one. To my surprise THEY WERE DELICIOUS! Honestly, it shocked the heck out of me! We’ve had them twice since then and are planning on making them again this week.

If you hate Brussels sprouts, try this. Cut them in half and remove any loose leaves. Melt butter in a sauté pan; add Brussels sprouts flat side down. Cook for roughly 5 minutes on medium heat.  Brussels sprouts should be just barely tender at this point and slightly browned on the flat side.  Drizzle butter, lemon juice, crushed garlic, salt and pepper over top. Sauté for another 5-10 minutes on medium heat allowing them to caramelize. Don’t flip.  Do not let them get mushy. Sprouts should be golden brown and caramelized on flat side. Enjoy!

brusselsprouts-copy

24
Nov
08

’tis the season.

…to make hot buttered rum! I made some this weekend and it is DELICIOUS. The great thing about this recipe is that it’s easy to make and one batch will last you through the winter. Seriously, just make it. You won’t be sorry.

This recipe is great with and without rum. It’s also tastes wonderful in coffee.

Hot Buttered Rum Batter

1 pound butter

1 pound brown sugar

1 pound powdered sugar

1 quart vanilla ice cream, softened

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Ok, I didn’t say it was healthy.

Melt butter in a large pot over medium heat. Stir in brown sugar and powdered sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a container, seal, and freeze. Store in the freezer. When you are ready for a cup, just scoop out what you need (like ice cream) and put the remaining back in the freezer.

In a coffee mug, measure 2 tablespoons Hot Buttered Rum Batter and 1 fluid ounce of dark rum, then fill cup with boiling water. Stir. Drink. Relax. Enjoy.

Happy Holidays!




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