Wonton Soup

Wonton Soup
 

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon freshly grated ginger

4 cups chicken broth

4 ounces shiitake mushrooms (any kind can be used)

2 baby bok choy (cut in thirds)

1/4 bunch chopped cilantro (more to taste)

3 green onions, thinly sliced

1 tablespoon yellow miso paste, or more, to taste

Frozen wontons of your choice

 

Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

 

 

Whisk in chicken broth, mushrooms and 2 cups water.

 

Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes.

 

 

Stir in bok choy, cilantro and green onions. Stir in miso paste until well combined, about 1-2 minutes.

 

 

Stir in wontons until cooked through, about 2 minutes.  I got these wontons at Costco

This recipe comes from the blog - Damn Delicious.

Broccoli Cheese and Potato Soup

Broccoli Cheese and Potato Soup 

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 tbsp butter

2 tbsp flour

2 1/2 cups fat free chicken broth (or vegetable broth)

1 cup fat free milk

2 medium potatoes, peeled and diced small

salt and fresh pepper

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1-1/2 cups 2% shredded sharp cheddar

2 slices 2% American cheese

1 tbsp parmesan cheese

Chop onion, carrot, celery, garlic in a chopper or food processor.

 

In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

 

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

 

Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

 

 

 

This recipe comes from the amazing Skinny Taste blog.  I cannot rave about this blog enough! 

Cream Cheese Chicken Chili in the Crock Pot

 

Cream Cheese Chicken Chili 

1 can black beans
1 can sweet corn, undrained
1 can Rotel diced tomatoes and green chilis, undrained
1 package of dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Turn crock pot on high, Place frozen chicken in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Stir that together to combine and put cream cheese on top without stirring it in. Cook it on low for 6-8 hours.  Shred the chicken and mix together.  Serve.

This recipe came from Muncher Cruncher.
 

Creamy Tomato Soup

Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5  cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. 

Add the tomatoes (with the juice) and sugar.  Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.

Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using.  Fish out the bay leaves and then blend the veggies with an immersion blender.  Add salt and pepper, to taste.

Recipe taken from The Natos Blog.

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Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5 cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. Add the tomatoes (with the juice) and sugar. Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using. Fish out the bay leaves and then blend the veggies with an immersion blender. Add salt and pepper, to taste.

Recipe taken from The Natos Blog.

Creamy Hungarian Mushroom Soup

I found this recipe in an Eating Well magazine.  It was really delicious - even better served over a little whole wheat pasta like a mushroom stroganoff!

Creamy Hungarian Mushroom Soup

1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup reduced-fat sour cream
3/4 teaspoon salt

Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Serves 6, about 1 1/2 cups each.  (Weight Watchers PointsPlus =  7)

Cheesy Chili-Mac

Cheesy Chili-Mac

1 spray(s) cooking spray   

2/3 pound(s) raw lean ground beef     

2 medium onion(s), chopped   

29 oz canned stewed tomatoes, Mexican-style (undrained)   

2 1/2 cup(s) canned tomato juice   

4 oz canned green chili peppers, diced, drained   

2 tsp chili powder   

1 1/2 cup(s) uncooked macaroni, elbow-size   

31 oz canned pinto beans, rinsed and drained   

1/2 cup(s) low-fat shredded cheddar cheese   

Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.

Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

Stir in macaroni and beans; return to a boil. 

Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving. 

7 Servings (WW PointsPlus 7)

Chicken and White Bean Chili

I wanted to make a spicy chili for Andy after he had taken such good care of me this week after surgery.  This recipe looked delicious and had great reviews on Epicurious.com.  This recipe is taken directly from Bon Appetit on the Epicurious page.  I didn't alter anything, except I left out the green salsa as a topping.  When I make this again, I would work on trying to seed the Anaheim Chilies better.  I think this added to the head of the dish.  

Chicken and White Bean Chili

1 pound dried small white beans (small white navy beans)
8 fresh Anaheim chilies* (about 1 pound)
1/4 cup (1/2 stick) butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper

1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
Chopped fresh cilantro
Purchased tomatillo or green chili salsa

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight. 

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside. 

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). 

Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. 

Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.) 

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

Chicken and White Bean Chili

1 pound dried small white beans (small white navy beans)
8 fresh Anaheim chilies* (about 1 pound)
1/4 cup (1/2 stick) butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper

1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
Chopped fresh cilantro
Purchased tomatillo or green chili salsa

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight. 

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside. 

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.) 

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

Split Pea Soup

Split Pea Soup

2 tablespoons butter

1 medium yellow onions, diced

1 large carrots, diced

1 stalk celery, diced

1 leeks, white part only,washed and diced

2 cloves garlic, minced

1 ham bone

2 bay leaves

1 sprig fresh thyme

1 pinch dried chili flakes (optional)

1 1/2 cups split peas

10 cups chicken stock

1/4 cup fresh coriander, chopped

1/4 cup flat leaf parsley, chopped

coarse salt

freshly cracked black pepper

additional stock or water, if needed to thin the soup

Heat the butter in a Dutch oven or large soup pot on medium heat.

Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes.

Add the ham hock, bay leaves, thyme, chili flakes and split peas and cook 2 minutes longer.

Increase heat to high.  Add the stock and bring to a boil.

Reduce heat to low.  Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally.  Remove the ham hock and take meat off bone and reserve.  Discard the bay leaves and thyme stalks.  With a hand held blender smooth purée some of the soup.  If the soup is too thick add some more water or stock to loosen.  Return meat to the pot, bring back to a boil and add the chopped coriander& parsley.  Season to taste with salt and pepper.

Tomato Basil Soup in Puff Pastry

I made this tomato basil soup recipe upon a recommendation from a friend.  I’d also wanted to try a Cream of Tomato Soup in Puff Pastry recipe from a great book my Mom purchased for me called, Soup’s On!  In this recipe, tomato soup is put into small crocks and then covered with puff pastry, baked until a small dome of dough puffs up on top of the crock.  The recipe for the Cream of Tomato Soup looked a little bland for my tastes, so I used the puff pastry idea with a Tomato Basil Soup recipe from The Food Network.  Here’s the combination of both recipes plus a few small alterations. 

Tomato Basil Soup in Puff Pastry

3 pounds ripe plum tomatoes cut in half lengthwise

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water
1 lb puff pastry dough
1 egg

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, garlic, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet (covered with foil for easy clean-up) and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. 

Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade, a blender, or food processor.  Taste for seasonings.

Let soup cool a bit and pour into oven-safe crocks.  Roll out the puff pastry to ¼ inch thick.  Cut out rounds slightly larger than your crocks.  In a small bowl, beat together the egg with 1 tablespoon cold water.  Use a brush to pain the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum (Try not to allow the dough to touch the soup).  Preheat oven to 450 degrees F.  Lightly paint the top of the dough rounds with egg wash without pushing the dough down.  Bake until the dough is golden brown, 10 to 15 minutes.  Do not open the oven in the first several minutes of cooking, as the dough may fall.  Serve immediately.