Creamy Sweet Potato and Chipotle Soup

Healthy Delicious is a blog I came upon many many moons ago and I have been starring recipes in my google reader since then.  I recently came upon this recipe for Creamy Sweet Potato and Chipotle Soup and couldn't wait to try it.

This was definitely a selfish receipe: my fella isn't a big fan of sweet/savory combos so I had a feeling that he wouldn't be a big fan, but I had to give it a whirl.  I was right it wasn't his cup of tea...er...soup, but it is definitely one of my new favorites for winter.  He is a trooper and doesn't mind fending for himself when I'm feeling a little experimental, even though he did the peeling/chopping.  What a guy!

I am a sucker for anything chipotle but this soup is definitely something special. It was smooth, flavorful, and delicious.  Next time I made it I might only puree half just to give some tooth to the soup, but the flavor was spot on and comforting.

Creamy Sweet Potato and Chipotle Soup (taken from Healthy Delicious)
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 tsp grated ginger (I used dried)
2 gala apples, peeled and chopped
1 celery rib, chopped
2 large sweet potatoes, peeled and chopped
4 cups vegetable stock
2 cups water
1 chipotle pepper, chopped
1 cinnamon stick

Heat the oil in a 3 quart soup pot set over medium heat.  Add the onion, garlic, and ginger and cook, stirring occasionally, until softened.  Add the apples, celery, and sweet potatoes and cook for 5 minutes.

Add the stock, water, and cinnamon stick and bring to a boil.  Reduce heat and let simmer until vegetables are soft - about 30 minutes.  Discard the cinnamon stick and stir in the chipotle.

Puree soup with stick blender until smooth and serve.

Grilled Cheese and Tomato Soup: My Way

Yesterday I had the misfortune to wake-up with a pretty significant headache: not my preferred way to start the day.  There were a few things I had to get done at work, so I went in for about an hour and then came back home to wait it out.

I started to feel better around lunch time but the headache was still lingering.  (Don't worry.  In the battle of Ashlie vs Headache, eventually, Ashlie reigns supreme.)  I wanted something to eat that I couldn't normally have at work, and something that would make me feel better on an otherwise ick day.  Tomato soup and a grilled cheese sandwich was just the thing.  This meal is probably my #1 thing to eat in the world.  IN THE WORLD. (Ok.  It may be tied with homemade nachos.  I can't pick just one #1 that would be crazy!)  There is something about the simplicity of tomato soup and grilled cheese that hits the spot.  This is "my way," for today only, because I change it up based on what I have around.  This time, I had manchego, cheddar, and arugula.  So. Good.  I had never had manchego cheese before but for some reason it caught my eye in the grocery store.  It's a sheep's milk cheese, creamy and a bit tart, sort of like a tamer goat cheese.

Before I give you the recipe, I need to alert you to something.  Are you sitting down?  Prepare yourself, because I'm about to drop a bomb.  My tomato soup starts with...Campbell's.  That's right, peeps, Campbell's condensed, full of sodium, tomato soup. Could I make it from scratch? Probably.  Even so, there is something about this can that just makes my heart happy.  I used to make tomato soup back in my college days and there is just something classic about it, that I can't abandon.

Tomato Soup
1 can campbell's condensed tomato soup
1 can organic low fat milk
2 tsp dried oregano
1 tsp dried thyme
7 cherry tomatoes, cut in half
Black pepper
Sriachi to taste

Make soup according to can instructions: pour can contents into small pot.  Add one soup can full of milk, and put over low heat.  Add ingredients and let simmer for 5 minutes until ingredients blend. Add tomatoes and cook for 2 more minutes. Stir to taste.  (Note: normally I say always add salt to your dish, but this canned soup is naturally pretty salty, so you should do fine to omit extra.)

Grilled Cheese Sandwich
2 pieces whole wheat bread
Brummel and brown yogurt butter
2 ounces manchego
Small handful of arugula
2 ounces cheddar

Butter both slices of bread and heat non-stick skillet to medium. Assemble sandwich on bread, butter side down, with manchego, arugula, and cheddar. Put other piece of bread on top, butter side up and cook 4-5 minutes until cheese is melted.  Flip sandwich and let cook for 2 more minutes.  Serve and bask in its deliciousness.

Simplify Your Life: Slow Cooker Chicken Taco Soup!

Today, girls and boys, we are going to talk about simplification.  One of the reasons that people buy lunch during their work day or grab food on their way home is because they think they are taking the "easy" way out.  Cooking may seem daunting and time consuming but I am here to tell you that's just not so.  So listen up, and learn how to simplify...your...life!  (Thunderous clapping from a studio audience.)

First of all: the dreaded work lunch. Dreaded because the last thing you want to do after a long day at work is come home and plan for the next one.  Eww.  A salad is your simple solution, especially if the thought of cooking makes you uneasy.  Salads are stirring, no cooking necessary!

For the base of this salad, I used spinach and arugula.  Anything leafy and green could work: spring mix, lettuce, etc.  I also added wee tomatoes (grape, cherry, whatev) and shredded rotisserie chicken.  Note: this salad isn't earth-shattering: I'm a bit of a salad purist.  For most of my life, I was a basic lettuce, tomato, dressing sort of gal, but I'm now livening things up with CRAZINESS like chicken...and arugula!  (My salad growth is a slow process.)  

The key to making your super easy take-to-work lunch healthy is the dressing.  If you have a fatty, mayonnaise laden dressing, you might as well be having a burger.  Most store-bought creamy dressings (ranch, bleu cheese, thousand island) are delicious, but unhealthy, so my solution to my homemade version is to swipe out the mayo and swipe in fat free greek yogurt.  You get the same creamy texture and tang without the fat/cholesterol.  For my homemade honey mustard dressing, use equal parts honey and mustard and enough yogurt to pull it all together.  Taste and adjust as necessary.

And now...dinner.  Crock-pots are the best because the cooking is done in your absence.  Thanks, technology!  This slow cooker chicken taco soup from allrecipes.com is one of my favorites, both for simplicity and crowd-pleasing, lip-smacking deliciousness.  The only additional step is that midway through cooking,  you take the chicken out, shred it, and return it to the pot.

When I serve, I add cilantro, throw in some corn chips, and use low fat yogurt in place of sour cream.  (I'm a bit fond of yogurt, if you hadn't guessed).  For other toppings you could use cheese, avocado, or fresh onion.  This recipe makes 8 servings, so you'll be set for a few days, or can freeze and eat later.  For a vegetarian option, just leave out the chicken.

The most important thing is to use good seasoning mix to pull it all together.  Here's mine: 1 tbsp chili powder, 1/3 tsp garlic powder, 1/4 tsp red pepper flakes, 1/3 tsp oregano, 1/2 tsp smoked paprika, 1 1/2 tsp cumin, 1 tsp salt, 1 tsp black pepper.

• Slow Cooker Chicken Taco Soup

  Ingredients

• 1 onion, chopped                            1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans          1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce          1 (12 fluid ounce) can or bottle beer or water
• 2 (10 ounce) cans rotel, undrained  3 whole skinless, boneless chicken breasts
• Seasoning Mix
• 
  

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add seasoning mix, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve with toppings as desired.

Under the weather? Chinese chicken soup time!

So I'm feeling a little meh today: scratchy throat, sneezy, that sort of fun.  I decided to make some chicken soup to combat whatever is trying to get me down.

I have a confession: I've never really been a chicken soup fan because it either seems too bland or is filled with too much celery.  (Note: I like celery two ways: cooked beyond recognition in southern dishes or 1st grade snack/ant on a log style).  Well, this soup has made a believer out of me.  The asian flavors make this not your average chicken soup, and it only takes about 25 minutes to throw together!

I used a recipe from the September 2011 Food Network magazine and since it was the first time I've made it, didn't steer to far from it to see how it would turn out.  Verdict: Love the flavors and ingredients but the soup was a little bland.  I added sriracha at the end for some spice and next time I'd probably throw in some ginger and lime juice to kick it up.  Some simple modifications could make this a vegetarian dish: swap veggie stock for the chicken stock and tofu for chicken.  Tah-dah!

This is really what cooking for me is all about: taking a basic concept and tweaking it to make it your own.  Don't be afraid to try something new, just make sure you at least have PB&J on hand if you go down in flames (figuratively.  I hope.)

Chinese Chicken and Rice Soup (Serves 4)
Food Network recipe: modifications by Ashlie noted with "A says"
4 large eggs                                                   2 tbsp peanut or vegetable oil (A says: extra virgin)
2 large tomatoes, halved and thinly sliced     4 cups low-sodcium chicken broth
1 bunch scallions, sliced                                1 tbsp sesame oil
2 tsp soy sauce (A says: use low sodium)     1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach                                      1 1/2 cups cooked rice (white, brown or wild)

1. Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the oil in a wok or pot over high heat.  Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
2. Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes.  Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt.  Partially cover and simmer 5 minutes.
3. Stir in the chicken, spinach, and rice and warm through.  Season the soup with salt and pepper.

Health facts per serving: Calories 417; Fat 22 g; Cholesterol 297 mg; Sodium 1,282 mg*; Carbs 27 g; Fiber 3 g; Protein 29 g (*Note: original recipe used regular soy sauce, so my version would have loads less sodium)