Wednesday, January 04, 2006
Peanut and Squash Soup
After a few spoonfuls of this creamy soup, you won't be able to stop, and might even go back for seconds...or thirds. In fact, you may witness dinner guests licking their bowls. The recipe is a traditional African dish. It's adapted from a recipe in the December 2005 issue of Cooking Light, and serves 6.
Ingredients:
1-1/2 t. peanut oil
4 c. peeled 1/2-inch-dice butternut squash
2 c. chopped sweet onion
1 T. minced garlic
1/2 t. salt
1/2 t. ground cumin
1/4 t. ground coriander
4 c. vegetable broth
3/4 c. reduced-fat creamy peanut butter
2 T. tomato paste
1/2 t. crushed red pepper flakes
2 T. lemon juice
Chopped cilantro, for garnish
Step-by-step:
1. Heat oil in a large saucepan over medium-high heat. Add squash, onion, garlic, salt, cumin, and coriander; saute 5 minutes, or until onion is tender.
2. Add broth, peanut butter, tomato paste, and pepper flakes, stirring well to combine. Bring to a boil. Reduce heat and simmer uncovered, 10 minutes or until squash is tender.
3. Add lemon juice, and stir well. Taste and add more salt or lemon, if you wish. Serve hot, garnished with cilantro.
Labels: soups
Friday, November 18, 2005
Tortilla Soup
This recipe is adapted from Bon Appétit. It's an incredible mix of flavors—garlic, cumin, fresh lime juice, and cilantro. The crunchy tortilla strips give it that extra magic. All this, and it's lowfat too!
Ingredients:
4 5- to 6-inch corn tortillas
2 t. olive oil
2 14-1/2-oz. cans low-salt chicken broth
2 c. water
3/4 c. canned Mexican-style stewed tomatoes, with juices, cut up lightly with shears
1 bay leaf
1 garlic clove, pressed
1/4 t. ground cumin
1/8 t. dried crushed red pepper
12 oz. skinless, boneless chicken breast, cut into ½-inch wide strips
1 c. canned corn
2 green onions, sliced
1/2 c. fresh cilantro, chopped
2 T. fresh lime juice
Step-by-step:
1. Preheat oven to 350 degrees. Brush one side of each tortilla with oil. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Spread strips on baking sheet and bake until light golden, about 15 minutes. Cool on baking sheet.
2. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in large saucepan. Bring to a boil, then reduce heat and simmer 5 minutes.
3. Add chicken strips and corn to pan and simmer until chicken is just cooked through, about 5 minutes.
4. Stir in green onions, cilantro, and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve immediately.
Ingredients:
4 5- to 6-inch corn tortillas
2 t. olive oil
2 14-1/2-oz. cans low-salt chicken broth
2 c. water
3/4 c. canned Mexican-style stewed tomatoes, with juices, cut up lightly with shears
1 bay leaf
1 garlic clove, pressed
1/4 t. ground cumin
1/8 t. dried crushed red pepper
12 oz. skinless, boneless chicken breast, cut into ½-inch wide strips
1 c. canned corn
2 green onions, sliced
1/2 c. fresh cilantro, chopped
2 T. fresh lime juice
Step-by-step:
1. Preheat oven to 350 degrees. Brush one side of each tortilla with oil. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Spread strips on baking sheet and bake until light golden, about 15 minutes. Cool on baking sheet.
2. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in large saucepan. Bring to a boil, then reduce heat and simmer 5 minutes.
3. Add chicken strips and corn to pan and simmer until chicken is just cooked through, about 5 minutes.
4. Stir in green onions, cilantro, and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve immediately.
Labels: soups
Carrot and Leek Soup
This soup is amazing for its flavor, texture, and color. Serve hot with crusty bread on a cold fall evening, or chilled in the heat of summer. This recipe is a slight adaptation of a Cook's Illustrated recipe. If you can't get a hold of any truffle oil, just substitute olive oil. Serves 4 as a main course.
Ingredients:
1 T. extra-virgin olive oil
1 T. truffle oil (white or black)
1 medium leek, white and light green parts chopped
2 T. dry sherry
1-1/2 lb. carrots, peeled, halved lengthwise, and sliced thin
2 c. chicken or vegetable stock
1 t. salt
Ground white pepper
Pinch freshly grated nutmeg
1 to 1-1/4 c. whole milk
2 t. fresh tarragon, chopped (optional)
Step-by-step:
1. Heat oils in a large saucepan over medium-high heat. Add leek, sauté until golden, about 5 minutes. Add sherry and carrots, stirring until sherry evaporates, about 30 seconds.
2. Add stock, salt, and pepper to taste. Add nutmeg. Bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes.
3. Ladle mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. Stir in additional milk to thin consistency, if necessary. Adjust seasonings.
4. Ladle into bowls and garnish with minced tarragon. Serve immediately.
Ingredients:
1 T. extra-virgin olive oil
1 T. truffle oil (white or black)
1 medium leek, white and light green parts chopped
2 T. dry sherry
1-1/2 lb. carrots, peeled, halved lengthwise, and sliced thin
2 c. chicken or vegetable stock
1 t. salt
Ground white pepper
Pinch freshly grated nutmeg
1 to 1-1/4 c. whole milk
2 t. fresh tarragon, chopped (optional)
Step-by-step:
1. Heat oils in a large saucepan over medium-high heat. Add leek, sauté until golden, about 5 minutes. Add sherry and carrots, stirring until sherry evaporates, about 30 seconds.
2. Add stock, salt, and pepper to taste. Add nutmeg. Bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes.
3. Ladle mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. Stir in additional milk to thin consistency, if necessary. Adjust seasonings.
4. Ladle into bowls and garnish with minced tarragon. Serve immediately.
Labels: soups
Carrot, Chard, and Ginger Soup
This soup may surprise you by its color--although carrots are the main ingredient, you'll wind up with a pea-green concoction, all due to just one leaf of chard! Fresh ginger and garlic really perk up this thick and tasty soup. Serves 2-3 as a main course.
Ingredients:
1 bunch carrots, peeled and thinly sliced
1 leek, sliced, white and light green parts only
2+ c. vegetable broth, chicken broth, or water
1 red chard leaf, chopped, hearty stalk removed if necessary
2 garlic cloves, minced
2 T. freshly grated ginger
1 T. butter
1/4 c. orange juice
Step-by-step:
1. Boil carrots in broth until tender.
2. Sauté garlic, ginger, and leek in butter until leek is tender. Add chard and cook until wilted.
3. Place carrots, broth, leek mixture, and orange juice in blender and purée until smooth, adding extra broth or water until desired consistency is reached.
Ingredients:
1 bunch carrots, peeled and thinly sliced
1 leek, sliced, white and light green parts only
2+ c. vegetable broth, chicken broth, or water
1 red chard leaf, chopped, hearty stalk removed if necessary
2 garlic cloves, minced
2 T. freshly grated ginger
1 T. butter
1/4 c. orange juice
Step-by-step:
1. Boil carrots in broth until tender.
2. Sauté garlic, ginger, and leek in butter until leek is tender. Add chard and cook until wilted.
3. Place carrots, broth, leek mixture, and orange juice in blender and purée until smooth, adding extra broth or water until desired consistency is reached.
Labels: soups
