Tomato, Roasted Red Pepper, and Gouda Bisque

We are currently dealing with an ice storm in Texas, so I adjusted the tomato soup recipe that I normally use, adding in roasted red peppers and smoked Gouda cheese from the deli.  This was a winning combination and perfect for freezing temperatures.

Ingredients:
1 onion, diced
3 cloves garlic, minced
2 tbs. olive oil
2 14.5 oz. cans fire roasted tomatoes
12 oz. jar roasted red peppers
2 cups chicken stock
2 tbs. tomato paste
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. pepper
8 oz. smoked Gouda cheese
1/2 cup sour cream

Directions:

Add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, salt, oregano, and black pepper to the slow cooker. In a pan, over medium heat, saute the onion and garlic in olive oil until soft, about 10 minutes. Add the onions to the slow cooker, cover, and cook on low for 3 hours.  Transfer the soup to a blender and puree until smooth.  My Ninja worked awesome for this! Pour the soup back into the slow cooker.  Once in the slow cooker, stir in the sour cream and Gouda cheese.  Cover and cook on low for about 30 more minutes.

 

White Bean Chicken Chili... in honor of the approaching cold front

I am aiming to get back on track as far as my blog is concerned.  I have cooked so many new things, but life hasn't allowed for much time to post to the blog.  The weather is set to be significantly cooler beginning tomorrow, so I got into the spirit tonight by making a big batch of White Bean Chicken Chili.

Ingredients:
2 tbsp. olive oil
1 white onion, chopped finely
2 cloves garlic, minced
1 32 oz. container chicken broth
1/2 jar tomatillo salsa verde
1 16 oz. can diced tomatoes, drained
1 7 oz. can diced green chilies, drained
1 15 oz. can great northern bean, drained
1 rotisserie chicken, shredded
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
pinch of salt and black pepper
Optional- Shredded cheddar, sour cream, cilantro

Directions:
Heat the olive oil in a large stock pot over medium high heat and sautee the garlic and onion until soft.  Stir in the broth, tomatillo salsa, tomatoes, chilies, and spices.  Bring to a boil, then simmer for about 10 minutes.  Add the chicken and beans to the pot and add salt and pepper as needed.  Allow to simmer for 30 minutes. Serve topped with cheddar, sour cream, and cilantro if desired.

White Bean Chicken Chili

Toscana Soup with Sweet Potatoes, Turkey Sausage, Kale, and Onions

Again proving that soups are my absolute favorite thing to cook, this one is certainly one I will make again and again.  It is a take on Olive Garden's Zuppa Toscana, except with a few changes, and of course, this one is gluten free.

Toscana Soup with Sweet Potatoes, Turkey Sausage, Kale, and Onions:

 

Ingredients:

1 lb. turkey sausage

1 red onion, chopped

3 small sweet potatoes, chopped

4 cups kale, torn into small pieces

1 tsp. oregano

1 tsp. thyme

1 tsp. basil

2 tsp. sriracha

4 cups low sodium, gluten free chicken broth

4 cups water

Directions:

Brown the sausage in a medium size pan.  Add the onions and saute until they soften.  Add all of the spices.  Pour the broth and water into the pan and bring to a boil.  Add the kale and sweet potatoes, simmering until the sweet potatoes soften.  This will take about 20 minutes.

Lentil Cauliflower Cabbage Stew

Here is a gluten free take on my Spicy Lentil Soup that we love so much.  This one is made in the Crock Pot and contains cabbage, which was a wonderful addition.

Lentil Cauliflower Cabbage Stew:

 

Ingredients:

16 oz. dried lentils

1 tbsp coconut oil

1 large onion, chopped

2 garlic cloves, chopped

1 lb. cauliflower, cut into small florets

2 green onions, finely chopped

2 large carrots, peeled and chopped

3 celery stalks, chopped

2 bay leaves

1 tsp dried thyme

2 tsp salt

1 tsp cumin

1/2 tsp cayenne

1/4 tsp black pepper

8 cups low sodium, gluten free vegetable broth

1 large can diced tomatoes with juice

2 cups chopped cabbage

Directions:

Saute the onion and garlic in a pan.  Add everything to the Crock Pot and cook on low for 8 hours.

Coconut Shrimp Soup

This recipe happened by complete accident, but I am so glad it did!  I had planned on making shrimp soup, but realized I forgot to get half and half at the store.  So I made do with what I did have in the pantry.... coconut milk.  As it turns out, nothing could have complimented the shrimp more.  Plus I added a touch of lime juice that really pulled everything together.  I will definitely be making Coconut Shrimp Soup again!

Coconut Shrimp Soup:

Ingredients:
3 tbsp olive oil
1 lb. shrimp, peeled and deveined
1 small yellow onion, chopped fine
1 clove garlic, minced
1/2 cup roasted red peppers
1 bundle cilantro
1 14 oz. can diced tomatoes with green chilies
1 13.5 oz. can coconut milk
2 tbsp. sriracha
1 lime, juice
salt and pepper

Directions:
1.)  Heat the olive oil in a soup pot.  Add the onion, allowing it to become translucent.  Add the garlic and roasted red peppers and cook until heated through.

2.)  Add the tomatoes with the juice, shrimp, and cilantro to the pot and simmer until the shrimp is completely cooked through.

3.)  Pour in the coconut milk, sriracha, and lime juice, cooking until just heated through.  Season with salt and pepper as needed.

4.) Serve hot with fresh cilantro and a lime wedge.

Buffalo Chicken Soup with Green Onions and Blue Cheese

This recipe is dedicated to my brother, who is notorious for adding Frank's Red Hot Sauce and Tabasco to everything he eats.  If you're a hot wing lover, this recipe is for you.  It's definitely got a kick.

Buffalo Chicken Soup with Green Onions and Blue Cheese

Ingredients:
4 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
4 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
32 ounces low-sodium chicken stock
3/4 cup Frank's Red Hot buffalo wing sauce
1/2 cup Half and Half
1/2 cup freshly grated cheddar cheese
1/2 cup freshly grated parmesan cheese
4 tbsp. Blue Cheese (1 tbsp. for each bowl)
Sliced green onions, for garnish

Directions:
1.)  Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft.

2.)  Add in garlic and cook for 1-2 minutes more.

3.)  Add in stock, buffalo sauce, half and half, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

4)  Top with green onions and blue cheese before serving.

Tex Mex Chicken Soup

Another delicious soup for you to enjoy.  This one combines my love of soup and avocado.  Yum!  It also uses the slow cooker, so toss the ingredients in and it is ready when you get home from work.  This was one that had lots leftover for lunches throughout the week.

Tex Mex Chicken Soup

Ingredients:

2 15-ounce cans of diced tomatoes, including juice
1 can black beans, drained
10 sweet yellow peppers cut into strips
1 small yellow onion, chopped into small pieces
2 cloves garlic, minced
1/2 -1 cup chicken broth
1 teaspoon cumin salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterrey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions:
1.)  Place chicken in slow cooker.

2.)  In a separate bowl, combine chilies, garlic, onion, black beans, yellow peppers, tomatoes, 1/2 cup chicken broth and cumin. Blend and pour over chicken.

3.)  Cook on high for 3 hours. When chicken is tender, use 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.

4.)  Just before serving, add tortillas and cilantro to slow cooker. Stir and adjust seasoning to taste. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Tomato Basil and Parmesan Soup

Soups are probably my favorite thing to make.  I think that comes from how fun it is to combine ingredients that you have leftover and see what fabulous result comes of it.  Also, my love of leftovers plays a role and this recipe made enough for dinner and 3 days worth of lunch.  Even better, my recipe uses Greek yogurt rather than heavy cream.  Excellent!

Tomato Basil and Parmesan Soup

Ingredients:
2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth
1 cup of plain Greek yogurt
1 cup Parmesan cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
1 tsp. flour
salt and pepper to taste


Directions:
1.)  Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes.

2.)  At the end, combine the flour and the yogurt in a small bowl. The flour helps the
yogurt not clump when it gets warm. Stir in the Greek yogurt mixture and Parmesan cheese until well blended. Garnish with chopped basil and grated Parmesan cheese if desired.

3.) Optional- I tossed some stale jalapeno cheddar bread in olive oil in a skillet and allowed it to crisp up.  Perfect croutons.

Bacon Cheddar Faux-Tato Soup

I'm all for enjoying a bowl of warm potato soup, but do not enjoy all of the carbs it contains, so using my Twice Baked Faux-Tato recipe as inspiration, I came up with Bacon Cheddar Faux-Tato Soup.  The cauliflower provides an almost identical texture to potato soup and it makes a big enough batch to feed 12.  It really fits the bill and you will not regret giving it a try.

Bacon Cheddar Faux-Tato Soup

Ingredients: 
8 slices center-cut bacon, chopped
1/2 small onion, chopped or 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
1 large head shredded or grated cauliflower
2 Tablespoons water
2 cups chicken broth, divided
2 cups Half and Half
8 dashes Tabasco Sauce
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped

Directions:
1.)  Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

2.)  Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and half and half then turn up heat and bring to a boil.

3.)  Turn down heat and simmer for 3-4 minutes, or until soup has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*I found it much easier to chop up my vegetables in the food processor.  For the cauliflower, pulse until it is the consistency of rice.*

Lentils: A Favorite Underrated Dish

When I was a little girl, I remember sorting beans for my dad, making sure there were no rocks in them before he cooked them in a pot all day.  Now that role has been passed on to my younger brother for different reasons... Dad's older age making his once perfect vision very farsighted now.  So, Dylan now gets to dig for rocks, while I have learned to love cooking lentils due to their simplicity.  Here are my top reasons that lentils are one of the most underrated foods that should rank much higher in the kitchen:

1) They are much quicker to cook than other legumes.
2) Lentils are able to be seasoned easily, in a variety of ways.
3) They are available year round and are cheap (about $1.00 for a bag)
4) Lentils are so heart healthy.
5) Lentils are one of the best cold weather foods I have found.

Last winter, my Maw-Maw introduced me to lentils and I have since spent time experimenting with recipes for spicing up the lentils and bringing out the flavor.  Alas, here is my recipe for Spicy Lentil Soup.  The longer you cook it, the more like a stew it becomes.

Spicy Lentil Soup while cooking.  It thickens the longer you leave it on low heat.

Finished product... the perfect dinner for a cold evening.

Spicy Lentil Soup:

2 pieces of bacon, chopped
3 cloves garlic, minced
1 onion, chopped finely
1 jalapeno, seeded and chopped
1 bunch of celery, chopped
2 carrots, chopped
1 can peeled and diced tomatoes, with the juice
1 container beef broth
1 bag lentils
Salt and Pepper
1 tsp. garlic powder
1 tsp. Slap Ya Mama cajun seasoning

Start with two pieces of bacon cut up, three cloves of garlic, and one onion chopped up fine, and diced jalapeno. Let it cook for awhile. Then add one bunch of celery chopped up, 2 carrots, one can of peeled and diced tomatoes (with the juice), a container of beef broth, and the lentils. Season with salt, pepper, garlic powder, and Slap Ya Mama seasoning. Let it cook on low for about an hour. Fabulous!