Zucchini and Cilantro Soup with Chile and Mint

Looking for a soup that is transcendentally delicious?  Yep, this is it.   Here we have another example of how well zucchini pairs with fresh herbs, only now we have it in soup form.  You could serve this soup chilled on a hot day, or hot on a chilly day.  It's easy-going like that.

I have to say that when you taste this soup, it's not obvious what it is exactly.  It tastes like a delicious vegetarian tortilla soup.  You know there are herbs, you know there is spiciness, and you know there is a generally Mexican flavor.  But zucchini?  You might not have guessed.  This is a great way to use up zucchinis when you're sick of zucchini, or if you are trying to fool your picky children or husband into eating zucchini.  Or, you can feed it to zucchini-lovers and see if they recognize their favorite squash.  It's up to you.

This soup is rich and refreshing at the same time.  It's pretty amazing.  It's pretty great.  You should try it.

Zucchini and Cilantro Soup with Chile and Mint

adapted from Deborah Madison's Local Flavors

serves 4

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 serrano or jalapeno chile, seeded and chopped

2 medium-sized zucchini, quartered lengthwise and chopped

1 small bunch of cilantro, stems and leaves divided, chopped

1/2 medium onion, thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped mint

2 corn tortillas

salt to taste

3 cups chicken or vegetable broth

juice of 1 lemon

DIRECTIONS:

1.  Heat one tablespoon of the oil in a medium soup pot over medium-high heat.  Add the chile, zucchini, cilantro stems, onion, parsley, and mint.  Cook, stirring occasionally, until onion is softened and zucchini is starting to get tender, about 10 minutes.

2.  Tear up one of the tortillas into pieces and add it to the pot.  Add a healthy pinch of salt and stir.  Add the broth and bring to a boil.  Reduce to a simmer and cover the pot.  Cook for about 15 minutes, or until zucchini is very tender.  Remove from heat.

3.  Stir in the cilantro leaves (save a bit for garnish if you like).  Let the soup cool slightly, then puree in a blender, food processor, or with an immersion blender, until smooth.  Season to taste with salt and lemon juice.

4.  In a small skillet, heat the remaining tablespoon of oil over medium-high.  Cut the remaining tortilla into strips and add to the hot oil.  Cook until crisp, then set on paper towels to drain.  Serve the soup garnished with a small mound of tortilla strips and reserved cilantro.

Enjoy!

Easy Chicken Enchiladas

Fun idea for using up leftover roast chicken #1:  chicken enchiladas!  We love enchiladas.  Seriously.  Love.  It seemed only natural to take some of the leftovers from yesterday's perfect roast chicken and turn them into a delicious platter of saucy, cheesy tortillas filled with goodness. 


I will admit, without (too much) shame, that this is barely a homemade recipe.  Enchilada sauce from a jar?  Come on!  Well, if you have the time and the will to make your own, please do.   It's easy enough.  But today I came home from work wanting enchiladas, and wanting them fast.  I had a jar of Trader Joe's enchilada sauce in the cupboard.  It was meant to be.

I experimented with a healthier preparation technique gleaned from the fabulous Simply Recipes blog - rather than frying each tortilla in oil, you stretch a small amount of oil among many tortillas just to soften and warm them.

These came out delicious.  Make sure you use a good enchilada sauce, because it will make a difference - buy one you trust, or go ahead and make your own.  You can, of course, make any kind of enchiladas following this method - double the cheese to make cheese enchiladas, or substitute a different type of meat or vegetable for the chicken.

Easy Chicken Enchiladas

serves 3-4

INGREDIENTS:

8 ounces of red enchilada sauce, divided

1 1/2 cups shredded leftover roast chicken, white and/or brown meat

1/2 cup shredded sharp cheddar, divided

2 teaspoons canola oil (more if necessary)

10 white corn tortillas

1/4 cup shredded mozzarella

2 tablespoons chopped cilantro

DIRECTIONS:

1.  Preheat oven to 350.  In a bowl, combine 1/4 cup of the enchilada sauce with the chicken and half the cheddar cheese.  Stir to combine.  Set aside.

2.  In a medium skillet over medium-high heat, warm up 1 teaspoon of canola oil.  When it's hot, add the first tortilla.  Move it around to spread the oil, then flip with tongs after about 5 seconds.  Immediately stack another tortilla on top of the oily side of the first.  This will absorb some of the oil into the second tortilla.  Flip over both tortillas after about 5 seconds.  Repeat this process, gradually adding each tortilla to the oily side of the previous tortilla.  Add additional oil to the pan as oil is absorbed.  When all the tortillas are warmed, transfer them to a plate.

3.  Put a 1/4 cup of enchilada sauce in the bottom of a small baking dish and spread.  Build the enchiladas one at a time - take a tortilla and spoon about 2 tablespoons of the chicken mixture in a line across the middle.  Roll the tortilla around the chicken mixture and place seam-side down in the baking sheet, on top of the sauce.  Repeat with all 10 tortillas, tucking them in to fill up the baking dish.

4.  Pour remaining enchilada sauce over the rolled tortillas in the baking dish, trying to distribute it evenly.  Sprinkle with remaining 1/4 cup cheddar and 1/4 cup mozzarella.  Bake for 15 minutes, or until sauce is starting to bubble.  Sprinkle with cilantro and serve.

Enjoy!

Spicy Vegetarian Tortilla Soup

I love tortilla soup.  I've posted before about how much I love it.   Part of what makes it so amazing is how different it is every time I have it.  For instance, this version is way spicier than I've ever had before, but it is probably also the tastiest.

This is a rich, tomato-y, deeply spicy soup that will make your nose run, but in a good way.  If you don't want it too spicy, feel free to reduce the chiles to one instead of two, but where is the fun in that?  You can also mix up the toppings if you like, but I highly recommend the avocado as it cuts the spice nicely.

The traditional topping for tortilla soup, of course, is tortilla chips - but I didn't realize I was out of corn tortillas until I started cooking.  Oops.  To be honest, I really didn't miss them!

Spicy Vegetarian Tortilla Soup

adapted from Eating Well magazine

serves 4

INGREDIENTS:

2 dried pasilla, ancho, or New Mexico chiles

1 15-oz. can fire roasted diced tomatoes

1 tablespoon canola oil

1/2 large onion, sliced 1/4 inch thick

1 large clove garlic, peeled

2 cups low sodium vegetable broth

2 cups chopped spinach or chard

handful chopped fresh cilantro

salt to taste

juice of 1/2 lime (or more if you like)

1 ripe large avocado, cut into 1/4-inch cubes

1/4 cup shredded Monterey jack (or similar) cheese

1 cup roughly broken tortilla chips (optional)

DIRECTIONS:

1.  First, toast the chiles.  You can either cook them over an open flame using tongs until fragrant and starting to char, or you can cook them in a dry skillet over medium heat, pressing down on them and flipping them over every few seconds.  Set aside to cool.

2.  When chiles are cool enough to handle, remove stems and seeds.  Put in a blender with the tomatoes and their juices, and puree until smooth.  Set aside.

3.  Heat the oil in a medium Dutch oven or soup pot until hot, then add onion and garlic.  Saute until golden, about 5 minutes.  Use a slotted spoon to scoop out the onion and garlic, and add to the blender. Puree with the chile mixture until smooth.

4.  Return pot to medium heat and pour in the puree.  Bring to a bubble and cook, stirring often, until thickened, about 5 minutes.  Stir in the broth.  Bring to a boil, reduce to a bare simmer, and cook for 20-30 minutes.

5.  Stir in spinach and cilantro (reserve some for garnish) and cook until wilted, about 1 minute.  Season to taste with salt and lime juice.  Ladle into soup bowls and serve garnished with avocado, cheese, and chips if using, as well as remaining cilantro.

Enjoy!

Red Chili

Chili is a glorious universe.  There are so many variations, and I don't begin to claim that I know what the "best" variation is, if such a thing exists.  I've made white chili before, which was delicious and not too heavy.  Today, I opted for red chili.  And while some of the ingredients are similar or even identical, it is a completely different meal.

This is a hearty, soul-warming meal.  It's meaty, it's spicy, it has a deep rustic flavor that only gets better the longer it sits.  Normally I reduce a recipe to make enough for two or three people, but for chili, I went all out and made a big pot.  I know that the leftovers will be even better than the freshly made batch. 

I understand that for some people chili is a personal thing - they have to have it a certain way, with certain adornments absolutely required.  I, however, like the idea of chili as a free-for-all.  It can be a little different every time you make it.  I took some aspects of our friend Mike's chili recipe and added it to the chili recipe in Mad Hungry, a fabulous new cookbook.  The result is magnificent.

Use whatever garnishes you like - I opted for grated cheddar, scallions and avocado.  They rounded out the meal beautifully.

Dried red chilies can be found in the produce section of your supermarket.  Get the medium-large ones - the specific variety doesn't really matter.

Red Chili

adapted from Mad Hungry

serves 6

INGREDIENTS:

5 dried red chilies (ancho, Hatch, or Anaheim)

1 tablespoon olive oil

1/2 large yellow onion, chopped

3 garlic cloves, minced or pressed

1 1/4 pounds hot Italian turkey sausage, casings removed

coarse salt

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1 bay leaf

two 14.5 oz. cans no salt added diced tomatoes, with juice

12 ounce bottle of beer (ale works nicely)

one 15 oz. can pinto beans, drained and rinsed

garnishes of your choosing

DIRECTIONS:

1.  Break the stems off the dried chilies and remove the seeds.  Place the chilies in a bowl and cover with boiling water.  Let sit for five minutes to soften.  Place the chilies in a food processor with about 1/4 cup of the soaking liquid and process to a paste.  Set aside.

2.  Heat oil in a large (5 qt. works) Dutch oven or soup pot, or a very large skillet, over medium-high heat.  Add onion and garlic and saute until translucent, about 3 minutes.  Season with a pinch of salt.  Add the sausage, breaking up with a wooden spoon.  Brown the meat, stirring occasionally, for about ten minutes, until cooked.   If there is a lot of grease in the pan, spoon some of it out, but make sure you leave some for flavor.

3.  Stir in cumin and cook for 30 seconds.  Add the chili paste you made in step one, red pepper flakes, oregano, bay leaf, and another pinch of salt.  

4.  Add tomatoes and beer and bring to a simmer.  Reduce heat slightly and simmer for 30 minutes, uncovered, stirring occasionally.  Add beans and cook for an additional 20 minutes, stirring occasionally.  Season to taste, and serve.

Enjoy!

Mushroom and Arugula Quesadillas (CEIMB)

This meal took me back to my college days.  It's the pick for this week's Craving Ellie in my Belly,  and it is a much healthier and more flavorful version of what I used to make in school when I was too lazy to make anything else.   It's every 20-something person's best friend in the kitchen - the quesadilla.

Granted, this is a much more sophisticated one.  Ellie's version features chicken, but I opted to make it a vegetarian dish.  There isn't that much cheese, there are veggies, there are spices, and there are whole grains.  Who knew you could cram all that into a quesadilla?  Well you can. 

I made my usual tweaks, some based on preference, and some based on what I had on hand.  I used baby arugula instead of baby spinach to bring a bit of extra punch to the meal.  I used cremini mushrooms instead of white button, because they are more meaty and compensate for my omission of the chicken.  I used jack cheese only, because, well, that's what I happened to have a lot of.

Also, I'm sure I'm not the only CEIMB-er who turned Ellie's 2-portion into a 1-portion.  Who ever ate just half a quesadilla?  No, no.  But if you feel like being dainty and calorie-conscious, by all means, share it with a friend.

This is tasty and easy, just what we always want from our supper.

Mushroom and Arugula Quesadillas

adapted from Ellie Krieger

serves 1-2

INGREDIENTS:

1 teaspoon extra virgin olive oil

1/2 small onion, thinly sliced

4 oz. cremini mushrooms, sliced

1 clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

generous handful baby arugula

salt and pepper to taste

2 medium-large whole wheat tortillas

1/2 cup finely shredded Monterey jack cheese

cooking spray

DIRECTIONS:

1.  Heat the oil in a medium-sized skillet over medium-high.  Add the onion and mushrooms, and cook, stirring often, until browned and mushrooms release their moisture, about 4 minutes.  Add the garlic and stir for about a minute. 

2.  Add cumin, chili powder, and oregano, and stir.  Add arugula and a pinch each of salt and pepper.  Cook, stirring, until arugula is wilted.  Turn off the heat.

3.  Lay one tortilla on a flat prep surface and sprinkle with 1/4 cup cheese.  Top with the vegetable mixture, followed by remaining 1/4 cup cheese.  Top with the other tortilla.

4.  Preheat a clean medium-sized skillet  over medium heat and spray with cooking spray.  Cook the quesadilla for about 3 minutes, then flip carefully with a spatula.  Cook on the other side for about 3 minutes, until both sides are lightly browned and the cheese is fully melted.  Cut into quarters and serve.

This is great with salsa, or if you really feel bold, fresh guacamole.  Enjoy!

White Chili

Yes, there is a lot going on in that bowl.  But it is all delicious and lovely.  I am far from being a chili connoisseur,  but I think from now on, I will only like so-called "white" chili.  What makes it white?  Chicken breast and cannellini beans.  It's a beautiful big pot of comforting spicy deliciousness.

And then there are the garnishes.  This chili is beautiful alone, but I highly recommend including the garnishes.  This recipe doesn't just stop at jack cheese and cilantro; no.  We also put green onions, avocado, tomatoes, and lime.  It's a party in your bowl, folks.  And of course, I served it with cornbread.

Bring on the cool weather, because with meals like this I am happy to have a long fall and winter.

White Chili

adapted from Cooking Light

serves 4-5

INGREDIENTS:

2 teaspoons canola oil

1 large onion, chopped

2 large garlic cloves, minced or pressed

1 poblano or Anaheim chile, seeded and chopped

2 cups low sodium chicken broth

1/2 teaspoon kosher salt

1 pound boneless, skinless chicken breast halves

2 tablespoons stone-ground cornmeal

1 15 oz. can cannellini beans, drained and rinsed

2 scallions, thinly sliced

handful cilantro, chopped

1/4 cup shredded monterey jack cheese

1 lime, cut into wedges

1 avocado, thinly sliced

1 tomato, cut into wedges

DIRECTIONS:

1.  Heat oil in a Dutch oven or large heavy pot over medium heat.  Add onion, garlic, and chile, and cook 5 minutes or until onion is tender, stirring occasionally.

2.  Add broth, salt, and chicken.  Bring to a boil, reduce heat to low and cover.  Simmer for 15 minutes.  If chicken breasts are not fully submerged, flip them over about halfway through simmering time to make sure they cook through.

3.  Remove chicken from pot and set aside.  Whisk in the cornmeal and beans to the broth.  Simmer 15 minutes.  Cut chicken into bite sized pieces, and add back to the pot.  Simmer 5 minutes or until mixture thickens, stirring frequently.  Top individual servings with desired garnishes from:  scallions, cilantro, cheese, lime, avocado, and tomato.  Serve.

Enjoy!

World Famous Guacamole

The point of this blog is supposed to be for me to share my adventures in trying new recipes that I've never made before. I've cheated a few times, but never quite as badly as I am cheating this evening. I just couldn't help but share. Tonight I present, my friends, my world famous guacamole.

I won't claim that it is unlike any other guacamole recipe. There isn't really a secret ingredient, per se. There is nothing revolutionary about it. But there is something magical about it. I don't always make it the same way, but somehow it always comes out deserving of praise.

For one thing, I am a bit of a snob when it comes to the ingredients in guacamole. I don't believe in buying pre-pureed avocado in a plastic pouch. I don't believe in spice packets. I don't believe in stirring in jar salsa. All of these things might be tasty, but to me the goal of guacamole is something incredibly fresh. So while my recipe may not be literally world-famous, I think if you make it and taste it, you might agree that it ought to be. Just maybe.

A side note: I don't really like raw onion in my guacamole, but it does add an extra zing, so if you're a fan, by all means, add about 1/2 a diced onion.

World Famous Guacamole
makes about 2 cups

INGREDIENTS:

2 ripe medium-sized avocados
juice of 1 lime
salt and pepper to taste
1 jalapeno, seeded and diced
2 tablespoons finely chopped fresh cilantro
1 medium tomato, finely chopped
chili powder to taste

DIRECTIONS:

1. Scoop flesh out of avocados into a bowl, and mash with a fork. Do not mash it until completely smooth, you want a few lumps. Stir in lime juice, salt, and pepper.

2. Add jalapeno, cilantro, and tomato, and stir to incorporate. Sprinkle with chili powder and just barely stir it in. Serve cold with chips, bread, or whatever floats your boat.

Enjoy!

Tomato Tortilla Soup

I've said it before, and I'll say it again: I love soup. I would even dare to say that I have a favorite soup - tortilla. I have had so many varieties of tortilla soup, both at home and out in restaurants, and they are all quite different. But they are all fantastic. I never met a tortilla soup I didn't like. And now I have one more to add to the list.

This is a simple and satisfying soup with a hint of spiciness and a rainbow of Mexican flavors. The texture is perfect - velvety smooth with the occasional chunk of tomato. The crisp of the home made tortilla chips is a beautiful contrast. The avocado's creaminess helps to finish off the balance of flavors. If you've never had tortilla soup before, this is a great one to start with. With each bite you'll find yourself thinking of all the possibilities this sub-genre of soup holds.

All I have to say is, when there are no leftovers, you know something went wonderfully right in the kitchen.

Tomato Tortilla Soup
adapted from Ellie Krieger's The Food You Crave
serves 2-3

INGREDIENTS:

1 corn tortilla, halved and cut into strips
cooking spray
pinch of sea salt
1 teaspoon EVOO
1/2 small onion, chopped
1 large clove garlic, minced or pressed
1/2 teaspoon ground cumin
2 cups low-sodium veggie or chicken broth
one 14.5 ounce can no-salt-added diced tomatoes, with juice
1 jalapeno pepper, seeded and diced
1/4 teaspoon dried oregano
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1/2 avocado, pitted and sliced

DIRECTIONS:

1. Preheat toaster oven (or oven) to 375. Spray a baking sheet lightly with nonstick spray, and put the tortilla strips on the tray. Spray the tortilla chips lightly as well. Sprinkle with salt, and toss around to coat. Bake for 8-10 minutes, until browned and crispy. Set aside.

2. Heat EVOO in a large straight-sided skillet over medium heat. Add onion and cook, stirring, for about 3 minutes. Add garlic and cumin and cook, stirring, for another 2 minutes, or until onion is translucent and just barely starting to brown.

3. Add broth, tomatoes, jalapeno, and oregano. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Stir in the lime juice and turn off the heat.

4. Puree soup with immersion blender (or preferred method), but leave many chunks of tomato for texture. Serve topped with cilantro, tortilla chips, and sliced avocado.

It's pretty hard to go wrong with this combination of flavors. This will definitely be a repeat performance. Enjoy!

Lime-Cilantro Grilled Chicken Sandwich

This is another one of those recipes that you don't really need a recipe for. It's more a great suggestion of something to make for dinner. But I will still supply the recipe for you as I made it, because that's what I do. I'm a giver.

This is another Mexican-inspired meal. It's so easy, quick, and satisfying. And if you're not a fan of the avocado salsa, you can skip the topping and just have it with lettuce. My husband assures me it was just as delicious that way.

So imagine, if you will, slices of spicy grilled chicken breast in a big crusty roll, topped with a delicious, cool avocado salsa. Well now you don't have to imagine it. Here's how you make it.

Lime-Cilantro Grilled Chicken Sandwich
adapted from Rachael Ray's Big Orange Book
serves 2

INGREDIENTS:

1 handful fresh cilantro, finely chopped
1 tablespoon chopped fresh chives
3 sprigs thyme, leaves finely chopped
1 lime
1 teaspoon hot sauce
2 teaspoons grill seasoning
1 tablespoon EVOO
2 chicken cutlets, pounded to 1/4 inch thick
1 medium ripe avocado, pitted and gently chopped
1 jalapeno pepper, seeded and finely chopped
1 small plum tomato, seeded and chopped
a few leaves of green leaf lettuce
2 crusty rolls, warmed

DIRECTIONS:

1. In a shallow dish, combine half the cilantro with chives, thyme, zest and juice of half the lime, hot sauce, grill seasoning, and EVOO. Coat the chicken and marinate for about 10 minutes.

2. While chicken is marinating, preheat a grill pan over medium-high heat. Prep remaining ingredients. Combine avocado, juice of remaining 1/2 lime, jalapeno, tomato, and remaining cilantro and gently toss to combine in a small bowl. Set aside.

3. When grill pan is preheated, spray with nonstick spray and then grill chicken cutlets, about 5 minutes per side. Remove when done and set aside to rest for a few minutes. After resting, slice the chicken into pieces about 1/4 inch to 1/2 inch thick.

4. Build your sandwich - split the rolls, put lettuce leaves on the bottom, then chicken pieces, and then the avocado salsa. Cover with the top of the bun and serve.

Enjoy!

Spice-Rubbed Chicken & Veggie Soft Tacos

My husband and I love Mexican food. It's bordering on an obsession, really. I almost never make it at home, though, and I'm seeking to rectify that. Tonight's meal wasn't exactly authentic, I'm sure, but it was extremely tasty and healthy. And easy. Are you starting to see a theme in my cooking??

The key to success in this recipe is the spice rub. It absolutely makes the dish. It gives this great, complex spiciness to the chicken and red pepper that is difficult to identify unless you know what's in it. When you put the chicken on the hot grill, the spice rub forms a magnificent sort of skin around the chicken.

As for the slaw, I used broccoli slaw mix, and it was tasty but a bit strange. You might want to stick with a more traditional cabbage slaw, unless you're feeling adventurous.

Spice-Rubbed Chicken & Veggie Soft Tacos
adapted from Bon Appetit's Fast Easy Fresh Cookbook
serves 2

INGREDIENTS:

1 tablespoon golden brown sugar
1 1/2 teaspoons paprika
1 teaspoon chili powder
1 1/2 teaspoons garlic salt
1/2 red bell pepper, seeded and cut into strips
cooking spray
1 large boneless skinless chicken breast, pounded to 1/2 inch thick
2 cups coleslaw (or broccoli slaw) mix
1/4 cup chopped cilantro
juice of one lime
1 tablespoon canola oil
4 warm corn tortillas

1. Preheat a grill pan over medium-high heat. While it's heating, combine the first four ingredients in a small bowl. Sprinkle over the chicken and rub into it with your fingertips, both sides.

2. Spray a small amount of cooking spray on the strips of red pepper. Rub the spice rub into the pepper strips. When the grill is preheated, spray with cooking spray. Cook the chicken breast and pepper strips, turning once or twice, until peppers are tender and chicken is cooked through, about 5-7 minutes. Slice the chicken into strips.

3. While chicken and veggies are cooking, combine slaw mix, cilantro, lime juice, and canola oil in a large bowl. Toss.

4. Assemble the tacos: distribute chicken and pepper strips among the four tortillas, and top with slaw. Serve.

It's nothing fancy, but it tastes amazing and you won't need to be rolled home afterward. Enjoy!