This is my little space where I will discuss the things that bring joy to my life, cooking, art, family, friends, Angels baseball and my two pups Figgins and Halo.
Ellie Krieger is an excellent cook who develops creative and interesting ways to make healthy foods taste great. I have two of her books and have yet to be disappointed with her recipes. I have made her Creamy Corn and Vegetable Soup several times with great success. My good friends Sarah and Kristen were coming over for a girls lunch and since Sarah is vegan, I decided to make a vegan version of this soup.
2 cups nonfat milk (I subbed 2 cups of vegetable broth)
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons
Put 2 cups of the corn and the milk (in our case, the first two cups of vegetable broth) into a blender or food processor, blend until smooth. Set aside.
Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
Put 2 cups of the corn and the first two cups of vegetable broth into a blender or food processor, blend until smooth. Set aside.
Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.
Add the remaining 2 cups of corn and the broth and bring to a boil.
Add the pureed corn and tomatoes and cook until warmed through, but not boiling.
Add the salt and season with pepper. Serve garnished with the basil ribbons.
My vegan take on Ellie Krieger's Creamy Corn and Vegetable Soup turned out very well. I personally enjoy the original version a bit more, but my friend Kristen who has had both said she could not tell a difference between the two. I served this with a big loaf of crusty bread and a large green salad with tons of chunked up fresh vegetables. The lunch was beautiful and it was so nice to relax and have some good old fashioned girl talk. Don't get me wrong, I love watching sports with the guys, but there is just something really special about some great food, wine and conversation with your girls.
One of the many aspects of California that I never quite get used to is the abundance of citrus trees.A few of my friends have these trees on their property and I am always trying to find ways to incorporate this fresh, free fruit into our meals.I have made Ellie Krieger’s Lemon Chicken Orzo Soup countless times and it is absolutely delicious.Honesty, I wasn’t sure how I felt about adding lemon juice to chicken soup, but after consuming the results I was completely impressed.The use of eggs to thicken this soup is very interesting to me; the broth has a wonderful creamy texture.Besides doubling the vegetables I make this recipe exactly as written and serve it with salad and bread.After giving this recipe a try I can assure you that it will work its way into your winter meal rotation.
-Heather
Lemon Chicken Orzo Soup
Ellie Krieger, The Food You Crave
4 teaspoons olive oil
8 ounces skinless, boneless chicken breast halves, cut into small chunks
Pinch of salt, plus more to taste
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo, preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste
Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.
Makes 4 servings
Serving size: 1 1/2 cups
Per serving:
Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg
Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes.
Transfer the chicken to a dish and set aside.
Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes.
Add 5 cups of the broth and bring to a boil.
Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.
Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling.
In a medium bowl, beat the eggs.
Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while.
Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil.
Add the cooked chicken to the soup. Season with salt and pepper and serve.
Growing up I was never a big fan of beans. I can't say exactly why, but aside for the occasional consumption of some baked beans at a BBQ I pretty much steered clear. As I have gotten older and have made it a priority to understand healthy eating the value of the bean has taken on a whole new meaning to me. Black beans are by far my favorite, I like to throw them into almost anything Mexican, as well as salads and soups. When I came across a recipe posted by my friend Canice for Black Bean Soup on the Cooking Light BB I decided to try it out and let the black bean take center stage. I highly regard Canice's recipes and ideas about food, and she did not let me down. Canice's Black Bean Soup is really amazing. I have made it many times before and thought it would be the perfect thing to serve for lunch to my friend Megan, who just had her little boy Mike three months ago and to my friend Christy, who is expecting her first little boy in about two months. Both mommies absolutely loved it. Thanks for an awesome recipe Canice!!
Canice's Black Bean Soup Recipe by Canice, she says "Normal people like to purée part of their black bean soup for a rounder base. In this recipe I'd use the immersion blender for that effect."
1 Tbsp. vegetable oil
2 strips bacon, cut into 1/4" slices
1 small-medium onion, diced
1 small-medium carrot, peeled and diced
1 stalk celery, diced
1 large red bell pepper, diced
1 jalapeño pepper, cut into 1/4" slices
1-1/2 tsp. kosher salt
1 Tbsp. chili powder
1/8 tsp.cayenne powder
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
3 cups chicken broth
2 (15-ounce) cans black beans, drained and rinsed
2 Tbsp. tomato paste
2 tsp. dark molasses
1 Tbsp. cider vinegar
1 tsp. vegetable oil
4 ounces andouille sausage, cut into 1/8 inch slices
Heat oil in a Dutch oven over medium heat. Add sliced bacon and cook until fat is rendered, about 5 minutes. Add onion, carrot, celery, bell pepper, jalapeño pepper, and salt, and sauté until vegetables begin to soften, about 5 minutes. Mix in chili powder, cayenne powder, ground cumin, oregano, basil, and bay leaf. Cook, stirring constantly, for 1-2 minutes more. Add chicken broth, black beans, and tomato paste and bring to a boil. Stir in molasses and vinegar and reduce heat: let simmer, partially covered, 45 minutes, adding a little water if necessary to maintain desired consistency.
Meanwhile, heat 1 tsp. vegetable oil in a non-stick skillet over medium heat and add andouille slices. Cook 3 minutes, to render fat and crisp sausage. Turn once and cook an additional 2 minutes. Drain on paper towels. Chop if desired, or leave slices whole. After soup has simmered 45 minutes, add andouille and simmer an additional 15 minutes.
Serve hot with toppings such as:
Chopped cilantro
Sour cream
Sliced green onions
Sliced avocado
Shredded Cheddar cheese
Lime wedges
Heat oil in a Dutch oven over medium heat. Add sliced bacon and cook until fat is rendered, about 5 minutes.
Add onion, carrot, celery, bell pepper, jalapeño pepper, and salt, and sauté until vegetables begin to soften, about 5 minutes.
Mix in chili powder, cayenne powder, ground cumin, oregano, basil, and bay leaf.
Cook, stirring constantly, for 1-2 minutes more.
Add chicken broth, black beans, and tomato paste.
Bring to a boil.
Stir in molasses and vinegar and reduce heat.
Let simmer, partially covered, 45 minutes, adding a little water if necessary to maintain desired consistency.
I don't have an immersion blender, so after the 45 minute simmer, I puree about half of the soup in the blender.
Add the pureed soup back into your Dutch oven.
Meanwhile, heat 1 tsp. vegetable oil in a non-stick skillet over medium heat and add andouille slices (I used turkey smoked sausage). Cook 3 minutes, to render fat and crisp sausage. Turn once and cook an additional 2 minutes. Drain on paper towels.
add andouille to the soup.
Simmer an additional 15 minutes.
Usually I serve Canice's Black Bean Soup with corn bread, but I was dying to have my friends sample the recipe from my previous post, Garlic Flatbreads with Smoked Mozzarela and Tomato Vinaigrette so I served that as an appetizer. Canice's soup stole the show, however, both mommies were absolutely raving about it. It has a very deep, complex flavor, I hope someday I will be able to develop a recipe like this (Canice, you have some skills girl!) I replaced the andoulli sausage with turkey smoked sausage and garnished with sour cream and tomatoes. This recipe is a favorite in our home and will be made many more times. Tonight we will be enjoying the leftovers for dinner, probably with some corn bread!
It is important to me to have several dinners that can be thrown together quickly, but are still tasty and satisfying. Like most other households in America, fitting dinner into everyone's schedule is sometimes a daunting task. As I have written many times before on this blog, about once a month I bake up several pounds of Mexican spiced boneless skinless chicken breasts and freeze into meal sized servings. Creamy Chili-Corn Soup with Chicken and Black Beans by Pam Anderson uses my precooked chicken and comes together in about fifteen minutes. A huge thanks to TerriA a trusted member of the Cooking Light BB for suggesting this soup!
CreamyChili-CornSoup with Chicken and BlackBeans from The Perfect Recipe for Losing Weight & Eating Great by Pam Anderson
2 teaspoons vegetable or olive oil 4 large garlic cloves, minced 2 tablespoons chili powder 1 teaspoon cumin 2 cans (14.5 ounces each) creamed corn 1 can (14.5 ounces) petite diced tomatoes 1 can (14.5 ounces) chicken broth 1 can (15.5 ounces) blackbeans, drained 1 can (4 ounces) diced green chiles 1 cup shredded cooked chicken 1/4 cup chopped cilantro leaves Salt and ground black pepper
In a Dutch oven or soup kettle, heat oil and garlic over medium-high heat until garlic starts to sizzle. Add chili powder and cumin and saute until fragrant, about 30 seconds. Add corn, tomatoes, broth, beans, chiles and chicken. Bring to a boil, reduce heat to low, and simmer, partially covered, to blend flavors, about 5 minutes. Stir in cilantro, add salt and pepper to taste, and serve.
377 calories per 2-cup serving
Ingredients, mostly pantry items, for Creamy Chili-Corn Soup with Chicken and Black Beans.
Heat oil and garlic until oil starts to sizzle in a soup pot or dutch oven.
Add chili powder and cumin, saute until fragrant, about 30 seconds.
Add in all canned ingredients.
Shred and add chicken to the soup.
Bring the soup to a boil, then down to a simmer, partially covered for five minutes.
Add cilantro to the soup and serve.
Pam Anderson's Creamy Chili-Corn Soup with Chicken and Black Beans is from her cookbook, The Perfect Recipe for Losing Weight and Feeling Great. This soup is extremely flavorful and has a very generous serving size. It was quite spicy, but I could handle it, which means that most people would be able to as well. Pantry ingredients are heavily relied upon, which is nice when cooking last minute and in a hurry. I served Cooking Light's Corn Bread Bites on the side to make a complete meal. Both Terry and I really enjoyed this, and as with most soups, it was even better the next day for lunch. Creamy Chili-Corn Soup with Chicken and Black Beans is a great solution to a busy week night.
WOW!It’s sure has been a while!I have been trying to enjoy the few weeks between summer school and regular school, known as, “summer break.”Terry and I have been acting like we are still in college, and having WAY too much fun.We took a trip down to San Diego to see Derrick and go to the Del Mar race track.We celebrated our third wedding anniversary by getting a new puppy, so now we have Figgins, and his brother Halo.Derrick took a third brother that he named Callahan.All three are just about the cutest things you have ever seen.
Terry went golfing with the guys today, so I thought I would take advantage of a quiet house and try a new recipe which came highly recommended by Canice on the Cooking Light BB.Tyler Florance’s Roasted Tomato Soup is absolutely outstanding.We stopped by the farmer’s market yesterday and bought the tomatoes which helps to make this soup delicious and perfect for summer.
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
Anything I thought I knew about tomato soup has been thrown out the window. Tyler Florance's Roasted Tomato Soup is hands down the best tomato soup I have ever had. It is rich, creamy, I might even go so far as to say velvety smooth (for some reason that word bothers me, but seems fitting here). It was not very difficult to make and I have read that it freezes very well. More than likely I will take another trip to the farmer's market, so that I can make a double batch and freeze it for the "winter." I made a few changes, as always to the recipe. I only used 1/4 cup of olive oil, about 2/3 of the amount of chicken broth that was called for, added a bit more garlic and used fat free half and half instead of heavy cream. I do not have an immersion blender, so I just blended everything in two batches in my regular blender. This soup came highly recommended to me, and in turn, I am recommending it to you, you will LOVE IT!!! Grilled cheese is the obvious accompaniment to this soup, and fresh, in season tomatoes can only add to this recipe, enjoy!
