Spiced Chickpea Stew

You may or may not have heard of this recipe that practically broke the internet, most familiarly referred to as "The Stew," but if you haven't...well then LISTEN UP!  Ugh, Siri, you're so bossy.  But really, listen up.  This.  Stew.  Is.  MAGICAL.  I will try to explain why...

It's a warm, comforting dish that leaves you completely satisfied without feeling heavy.  The chickpeas are perfectly seasoned with a spicy kick (I cut the red pepper flakes in half, however, because I'm a wuss).  The fresh ginger is a must, as it brightens up the stew and adds flavor.  And the coconut milk...oh the coconut milk.  Apparently there's a controversy over how many cans to use: 1 or 2.  I followed the recipe and used 2 cans and I wouldn't change a thing.  It smooths out the soup and adds a lovely depth.  Finally, the kale thickens the soup and makes you feel super healthy!  I topped mine with crispy chickpeas and greek yogurt - which I highly recommend.     

Recipe HERE.

Alison Roman, the cookbook author, Bon Appetit contributor and NY Times columnist responsible for the recipe, also went viral with this recipe for her Salted Chocolate Chunk Shortbread Cookies.  Try those as well, you won't be sorry. 

Orange Soup

It's officially Soup Season.  Fall ended abruptly over here and left us all scrambling for our dusty winter coats.  My daughter still doesn't understand why she can't wear sandals to school because it's "sunny" outside but I think yesterday, she finally understood.  It's freezing!  Therefore, it's time to hunker down over the stove making soup after soup after soup... all of the soups.  

We all know that I have picky eaters, but my girls do love their soups.  Under one condition: I label them by color.  White, green, orange... NEVER DO I EVER call it by what it really is: Cauliflower, Broccoli or in this case, Carrot, Sweet Potato and Butternut Squash.  No sir, it is simply called "Orange Soup" in this house and then it gets eaten.  It's not lying, it's being CLEVER.  

Whatever you call it, you will love this creamy soup made up of yummy, fall vegetables.  The small amount of cream is optional, but come on, just add it...you know you want to :)   

"Orange Soup"

Serves: 6

Printable Recipe

Ingredients:

2 tbsp olive oil

1 heaping cup chopped carrots

1 heaping cup chopped sweet potato

1 heaping cup chopped butternut squash

1 onion, chopped

2 cloves garlic, minced

1/4 tsp smoked paprika

1/4 tsp turmeric 

Salt and pepper to taste

1 32 oz. container chicken stock (approx. 4 cups)

1/4 cup heavy cream (optional)

In a heavy pot, heat olive oil over medium heat.   Add onions and season with a little salt and pepper. Cook onions for 5 minutes or so, until they start to sweat.  Add garlic, and cook for another minute or so.  Add your orange veggies, and season with some more salt and pepper.  Add the other spices, and cook for about 5 minutes.  Then, add your chicken stock, bring to a boil, lower heat and simmer for 15-20 minutes, until vegetables are cooked through.  Turn off heat, and using an immersion blender, puree soup to desired consistency.  (If you don't have an immersion blender, you can transfer soup to a blender.)  Add cream and stir, and season once more with salt and pepper to taste.  

Chicken & Rice Soup with Chiles & Ginger

It's that time of year when, despite our best efforts, we are prone to get sick.  Maybe it has to do with stress (WHY IS MY TO-DO LIST ONLY GROWING), maybe it has to do with weather (WHY IS IT 60 DEGREES ONE DAY AND 25 THE NEXT), or maybe it has to do with your pint-sized roommates who drag germs into the house constantly (WHY ARE THEY GROSS).  Whatever the reasons might be, I have a few solutions: rest, tea + whiskey and this chicken soup!  It's loaded with fresh ginger, spices and delicious broth that warms the soul.  I modified the recipe slightly by adding mushrooms and using canned chiles (because where does one find Thai green chiles??) but I highly recommend this soup for flavor and simplicity.  Here's to our health!   

Recipe HERE.

Aaaaaaaand, come back next week... I plan on posting a sweet treat every day!

TODAY tonight: Pork Chile Verde

Look at me!  Look at me!  I'm blogging!  I'm blogging!  It seems like every year, I take an unintended hiatus over Thanksgiving.  We usually travel to Los Angeles, and it's hard to keep up with cooking and posting recipes, even though it seems ALL I'm doing is eating, eating and eating.  But now I'm back... just in time for the most wonderful time of the year (minus waking up every morning and realizing I forgot to move that damn elf... ugh, that smirk).

I can't wait to flood this site with holiday baking but for now, let's talk about delicious comfort food.  On the Today Show yesterday, Padma Lakshmi made a chile that the crew raved and raved about.  Savannah even sent me a text, urging me to make it (and you don't ignore a woman who is 9 months pregnant).  It begins with this verde sauce consisting of tomatillos, avocados, jalapeños, cilantro and tons of yummy spices.  By the way, you should absolutely double this sauce and save some because it's ridiculous.  Then ground pork, onions and cannellini beans are added to a pot along with the sauce, stock, oh, and did I mention tequila?  The depth of flavors are intense, and yet it's also something I think your kids would enjoy (especially if you de-seed the jalapeños like I did).  

You can find the recipe HERE.

Have a great weekend!

Creamy White Chicken Chili

Have you ever made something, and after your husband takes one bite of it he sends a photo to the neighbor, and five minutes after that the neighbor shows up?  That's what happened when I made this chili.  This is easy, hearty comfort food at it's best with so much flavor and just enough kick.  I would probably double the recipe if I were you and make it for Game 7 of the World Series.  Go Cubs!!  

Recipe here.

Silky Zucchini Soup

Remember that one time I was on the Today Show making soup, and I used my favorite tool (the immersion blender), and I sprayed soup all over the cameras and Matt Lauer?  It feels just like yesterday, oh, because it was (you can view the recipes and segment here).  You might not believe me, but I really DO know how to use that thing... I just like to give the national TV people something to slo-mo once in awhile.  Anyway, this silky smooth zucchini soup was a result of my PROFESSIONAL immersion blending, and it was delicious.  Dairy-free, vegan (if you don't use the butter... I used the butter) and superb.  

Recipe here.

Carrot-Coconut Soup

Dudes, what should I be for Halloween?  Any fun, original couples costumes ideas?  I really wanted to do a family theme, but my 7 year-old and 4 year-old don't agree on ANYTHING, not to mention my daughter changes her mind every 3 minutes about her costume.  So let's torture Carson and come up with something fun, okay?  Ok.

In the meantime, let's talk about this deliciously unique soup.  I've made carrot soup before, but the coconut flavors in this elevated things tremendously.  In addition, the recipe calls for two tablespoons of Thai chili sauce, which added a subtle kick (and I highly suggest drizzling more when serving).  It was easy, and perfect for this fall weather.  It didn't make a ton, however, so I would recommend doubling everything.  I made it for some friends over the weekend, and we all wish there had been more!  Recipe here.

Creamy Tortilla Soup

*UPDATE: Details about Tortillas below...

You guys, I have a problem.  I have had one particular thing on my to-do list for, oh, probably seven months now.  Maybe longer, but I don't want to admit that.  And by the way, it's not the only thing on there.  I can't seem to knock off "dry clean wedding dress" or "DENTIST!!" either.  But this one really bothers me and yes, even more than preserving my memories or my teeth.  My camera is dead and I don't have a charger!!!!  I have been using my iPhone for every, single blog photo for... I don't know how long.  All I need to do is re-order a charger.  How hard can that be??  WHAT IS WRONG WITH ME?!  Don't answer that at all.  Anyway, I guess I'm telling you now so that you cut me some slack (either that or light a fire under my ass).  I mean, look at that photo up there!  It's not bad for an iPhone, but do you think I could have cleaned up the background a little?  No, because I am the type of person that can't knock things off her to-do list.   

  Ok, want to hear a little about this soup before I sign off?  It was delicious.  My 7 year-old and I made it together, with no real plan or recipe, and it turned out so yummy.  It's only creamy because you blend the veggies at the end, well, that and the teeeeensy bit of butter.  Otherwise it's bright and refreshing and a great end-of-summer meal.     

Creamy Tortilla Soup

Serves 6-8

Printable Recipe

2 Tbsp olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 white onion, diced

3 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder

3 Tbsp tomato paste

4 cups chicken stock

2 cups water

Salt and pepper to taste

2 Tbsp butter

2 cups shredded roasted chicken (already cooked)

Optional toppings: queso fresco, avocado, cilantro, jalapeño

In a large pot, heat olive oil over medium heat.  Add bell peppers and onion, and season with salt and pepper.  Let cook for 5-7 minutes, stirring briefly.  Add garlic, and cook for another couple of minutes.  Add cumin, chili powder and garlic powder, and cook for another 5 minutes.  Season to taste with salt and pepper.  Stir in tomato paste until vegetables are coated, and sauté for another couple of minutes.  Add chicken stock and water and bring to a boil.  Lower heat, and let simmer for 10-15 minutes.  Again, season to taste with salt and pepper.  Turn off heat, and with an immersion blender*, puree soup until it reaches your desired consistency (I like mine slightly chunky still).  Stir in butter and chicken, and turn heat back to low, cooking until butter melts and chicken warms.  Serve hot with optional toppings.

*If you do not have an immersion blender, you may ladle soup into a blender, returning it to the pot once blended.  You also do not have to blend the soup at all if you prefer a chunkier tortilla soup.

*Many of you helped me realize I didn't mention anything about the tortillas.  Doh!!  I like to crisp mine up and then add them to the soup while serving.  Below is how I do it, but it's pretty easy to change up (i.e. you may use flour tortillas or different spices).  

Crunchy Tortilla Strips

Makes 2 cups

Printable Recipe

6 small corn tortillas

1 Tbsp olive oil

Chili powder

Garlic Salt

Salt and pepper

Preheat oven to 350.  Slice tortillas into small strips and place in bowl.  Add olive oil and desired amount of spices.  Toss until combined.  Place on baking sheet and cook (shaking the pan a few times to prevent from burning) until golden and crispy, 15-20 minutes.

Minnesota Wild Rice & Mushroom Soup

If someone asks me where I'm from, I always say Minnesota.  Technically, I was born in California, and then I spent a big chunk of time in Connecticut before moving to the Midwest when I was 9 years old.  I lived in Minnesota until I graduated high school and never moved back, not even 10 years spent there and yet, I still feel like that's where I'm "from."  Sometimes I wonder why that is?  Is it because most of my concrete memories are from that time?  Or because I formed so many close friendships that are still strong today?  Maybe it's because I called soda "pop" for many years, or because I still crave Bruegger's Bagels even though I can get a true east coast one whenever I want.  Or is it because my mom still lives there, in the same house we grew up in?  (Even though she's slooooowly spring cleaning, packing up, and asking us if we want Dumbo on VHS.) 

It's probably all of those things and more... so whenever something is associated with Minnesota, I feel a certain alliance with it, like this recipe.  Oh, a Minnesota Wild Rice & Mushroom Soup?  Well, I'm FROM THERE, so I need to make it.  Also, I will make anything with caramelized mushrooms and heavy cream.  This was SO GOOD.  Rich, creamy, hearty... proving us Minnesotans know how to eat.  I mean, we fry Snickers bars and put them on a stick and sell them at our state fair, duh.  

Slow Cooker Chicken and Biscuit Pot Pie

Holy Moly, people, you will need to try the dish I made on the Today Show this morning.  There may be a few more steps than your average "throw it all in the crockpot" meal, but I'm telling you, it's worth it.  Slow Cooker Chicken and Biscuit Pot Pie will be a hit this weekend, between the blizzards and the football and the "oh come on, January is almost over and I deserve some comfort food" attitudes.  Click on the link above for the recipe, and please enjoy these photos of when Savannah and I realized we were out of time, and when Carson randomly posed with a vase of flowers...

Photos by the lovely Samantha Okazaki

Ina's Italian Wedding Soup

I did it!  I made it through the week without eating a cheeseburger!  Or a bagel every morning!  There was some cookie dough last night... but remember how we talked about balance?  Also, you guys, I have had this blog for a very long time.  That was a weird transition, but just hear me out.  Carson and I were watching the Food Network the other night - "Diners, Drive-ins and Dives" if you must know (cause it's either that or HGTV in this house) - and he saw some soup and said, you should make that.  And I was all, I have made that, don't you remember?  And he's like, nope.  And I was like, ugh, what is WRONG with you (we're in the honeymoon phase).  Then I searched my blog and realized I made it SIX YEARS AGO.  Check it out here, along with my teeny, tiny photos.

So I made it again!  The dish is Italian Wedding Soup, and it's delicious.  A healthy blend of veggies, greens (I used escarole) and turkey meatballs (I skipped the sausage as well as the pasta in Ina's recipe).  We ate it along with grilled cheeses (balance) and it was a wonderful dinner!        

Crockpot Italian Chicken and Broccoli Rabe Chili

It's hard to write about how delicious this chili was when I've been dealing with my son's stomach virus all night/day.  So just trust me, this was delicious.  One of those easy crock pot recipes that are comforting, healthy and can feed an army.  I used boneless, skinless chicken thighs and when it came time to shred them, they just fell apart.  This isn't your ordinary, same old chili... it's uniquely different with loads of broccoli rabe, sliced red peppers, cannellini beans and parmesan cheese.  

You can find the recipe here.  Now if you'll excuse me, back to Lysol'ing my entire house.

Beef Stew in a Pumpkin

I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!!  Yeah, my friend's name is Ina Martha Garten Stewart, by the way.  (Just kidding, her real name is Mo.  Ina Martha Garten Stewart is my imaginary friend.)  Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here.  What a perfect dish to prepare for friends and family on Halloween night!  Do it!!

Creamy Chicken Tortilla Soup

If you're like me, then you frequently buy roasted chickens at the grocery store because you can't handle how good they smell when you walk past them.  If it weren't taboo (or illegal) I would stop what I was doing, open the plastic lid, and eat a drumstick with my bare hands right there in the market.  Instead, I put the chicken in my cart like a law-abiding citizen, purchase it, and take it home with all sorts of plans in my head.  A pre-roasted chicken is really the best shortcut when it comes to making salads, sandwiches or soups.  Like this light and creamy tortilla soup, which would be perfect for Cinco de Mayo, by the way.  With only a couple of tablespoons of cream, you don't have to feel guilty eating bowlfuls of this... and you will eat bowlfuls, it's very delicious.  We topped ours with avocado, queso fresco and crispy leeks.  Go forth, and steal- buy, buy a chicken!   

Creamy Chicken Tortilla Soup
(Serves 6-8)
Printable Recipe

2 T olive oil
1 large carrot, diced
1 stalk celery, diced
1 small onion, diced
1 clove garlic, minced
1 T fresh cilantro, chopped
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 T all-purpose flour
1 28 oz. can crushed tomatoes
2 T half and half (or heavy cream, or milk)
4 cups chicken stock
3 cups shredded roasted chicken
1 cup frozen corn kernels

Heat olive oil over medium heat in a large pot.  Add carrots, celery, onions and garlic.  Saute for a few minutes.  Add cilantro, ground seasonings and salt and pepper.  Saute for a few minutes more.  Add flour, and sauté for one more minute.  Then add tomatoes, and bring to a simmer.  Add cream and stir until combined.  Add chicken stock, and bring to a boil.  *Remove from heat, and with a handheld immersion blender, puree until desired consistency is reached (I like mine still somewhat chunky).  Return pot to a low simmer (medium or medium-low), and stir in chicken and corn.  Simmer slowly for 15 minutes.  Serve with toppings of choice!

*You can skip this step if you don't want a creamy soup.  And if you don't have an immersion blender, you can transfer soup to a blender to puree, working in batches.  

Buffalo Chicken Chili

I've never been a huge football fan, or I guess I should say, I just don't understand the sport.  I've had a countless number of guys (and a girl) try to explain the rules to me and they go in one ear and out the other.  I'm the fairest of fair weather fans, flip flopping all over the place between my home state team (Vikings), my college state team (Green Bay), my current state's team (Jets) or my man's team (Raider's).  However, I love hearing and seeing it on the TV, because it goes very well with a cozy fire, a dark beer and a bowl of chili.  Like this chili!  This ridiculously tasty and HEALTHY chili.  

Joy Bauer, the Nutrition and Health Expert for the Today Show, is quickly becoming my favorite source for quick, easy and healthy dinners (she was also the genius behind these).  I am a HUGE fan of anything buffalo, which usually translates into mucho calories.  However, Joy was able to take the flavor of everyone's favorite buffalo wings and transform it into a savory bowl of chili.  It's ground chicken, veggies (I added some onions along with the carrots and celery) with a broth of vegetable juice, mixed together with spices and your favorite hot sauce and topped with a creamy whipped mixture of greek yogurt and blue cheese.  SO GOOD!  You can make the whole thing in 30 minutes, however I chose to throw everything in the crock pot and let it simmer for 4 hours on high.         

Make this!  Perfect for that big football game next week.  Recipe here.

*We also added Terra Stix for a crunchy topping.

Short Rib Chili + Creamy Polenta

If I'm ever in the mood to order something rich and decadent at a restaurant, it's short ribs.  Usually accompanied by pasta, mashed potatoes or risotto.  You know, the type of meal that sticks to your bones.  I would have done really well as a king in the olden days when gluttony was a sign of success and people walked around with turkey drumsticks hanging out of their mouthes.  (That happened, right?)  This chili is definitely THAT kind of comfort food.  Pull-apart short ribs slowly cooked in a decadent sauce served on top of creamy polenta!  It was intense, but perfect for a winter weekend.  I ended up adding a 28 oz. jar of crushed tomatoes to the pot, and cut down slightly on the chilies for spice reasons.  I think my favorite part of this recipe was learning to make polenta after all of these years!  For some reason it had intimidated me in the past (anything that requires constant stirring is bananas), but it was extremely easy and I will definitely make it more often. 

Recipe here.  

These pictures are blurry, sorry about that.  I definitely had a week where having 3 kids caught up with me.  Almost every day I had a moment in which I thought, oh my god I have 3 kids!  But if I find the time today, I'm going to attempt something ridiculous.  Tune in next week to find out what!

Creamy Potato Soup

I'm sitting here, staring at the crescent moon-shaped shadow in that bowl of soup, listening to my toddler talk to her stuffed animals through the baby monitor when she should be napping, in an other wise quiet house, feeling stuffed to the brim from the Shake Shack I just devoured, and wondering where on earth I'm going with this post... I'm tired.  And guess what?  Twice this week my 7-week old slept through the night!  But both times another kid woke up instead, because it's illegal for moms to have uninterrupted sleep.  There are things on my to-do list.  THERE ARE SO MANY THINGS ON MY TO-DO LIST.  But all I want to do is drink beer and organize my sons legos in the Container Store bins I just purchased.  I want to color-coordinate them and group them by size and shape and that's just absolutely absurd, Siri.  Instead, I will tell you about this potato soup that you should make, because it was creamy and delicious, especially when topped with bacon, cheddar cheese and chives.      

Click here for the recipe, and enjoy your weekends!

Company Pot Roast

Now that it's officially fall, with October looming around the corner (already put up Halloween decorations, yup, can't be stopped), I have been cooking more hearty meals.  After all, it's time we start thickening up our bear fur for the long winter!  Am I right, my fellow lumberjacks?  My fellow woodsmen?  Sarah Palin?  I'll stop.  Anyway, a Pot Roast is one of my favorite cooler weather meals.  And who is the queen of PERFECT comfort food?  Ina Garten, of course.

  

I love the title of this recipe.  It sounds so proper.  So Ina.  I imagine her saying to her husband, Jeffrey, "Jeffrey darling, I'm going to whip up some Pot Roast for our company, go get some good wine" and then effortlessly throwing this together in her black button-up shirt.  Well, I recently had company (my sister Hannah) so naturally I had to make this.  It was delicious, for real, I can't count the number of times Carson said, "this is good, this is really good."

  

A few notes: instead of removing half of the sauce and blending it, I used my handheld immersion blender and lightly blended everything right in the pot, making sure to leave some of the carrots in tact.  The sauce is the best part about this meal... extremely flavorful and the perfect consistency.  I made buttery egg noodles and also roasted some vegetables on the side (butternut squash, brussel sprouts and mushrooms) and served them alongside the pot roast and on top of the noodles.          

And while this meal was prepared in a Dutch oven verses a crock pot, here are some of my favorite slow cover recipes for your weekend enjoyment...

starting top left, going clockwise...

Slow Cooker Pulled Pork Stew

Slow Cooker Squash Stew

Crock Pot Ribs

Slow Cooker Short Rib Ragu

Slow Cooker BBQ Chicken Sandwiches

Cheesy Vegetable Soup

I have to share a recipe from one of my favorite blogs, because perhaps like me as soon as you see it you will decide to make it this very day.  Especially today, when most of the country is COLD?  Covered in SNOW?  Poor Easter Bunny, whom, by the way, I've had to answer many questions about lately.  Is the bunny a boy or a girl?  Big or little?  An actual rabbit, or some sort of magical creature? My answer has been, "I don't know!  No human has ever seen it!"  Good, yes?

Back to the recipe, Cheesy Vegetable Soup.  A soup you can make with any vegetable you have in your fridge.  I was prepared to freeze the leftovers but both Carson and I had seconds it was so good, leaving nothing to freeze.  Here is the recipe.  Now go make it, and mourn your Spring flowers.