Tortilla Soup- Roaring Fork Style

There are so many variations on Tortilla Soup- and, I love them ALL!

This version (based on Roaring Fork's recipe) is super spicy, super thick, and seriously good. Put your leftover turkey or chicken to use. And have a cold beer... or in my current condition, a cold glass of water, on hand.

Tortilla Soup a la Roaring Fork


2tbs veggie oil
1 small onion, diced
1 dried ancho, seeded and minced
1 poblano, seeded and chopped
1 small jalapeno,  minced
1/2 c chopped tomatoes
2 tbsp garlic, minced
3 c chicken broth
1 c coarse cut/toasted corn tortillas
1/4 c cilantro
kosher salt and fresh ground black pepper

For chicken/avocado "relish":
1 c roasted and shredded chicken meat
1 avocado, diced
1 squeeze lime


For garnish:
Cilantro sprigs
Sour Cream
Monterrey Jack Cheese
Lime Wedges
Extra Tortilla Chips/Toasted Strips


Heat oil over med hi in large stockpan. Add onions, peppers, tomatoes, and garlic. Saute until vegetables are tender. Add chicken broth, tortilla pieces, and cilantro and season with kosher salt and pepper to taste. Bring to a boil. Reduce heat to med low and simmer until reduced by 1/4 (about 30 mins.)
Puree soup with hand blender, or in small batches (carefully) in regular blender. (Do not seal top completely while blending hot soups!)
Combine chicken and avocado in a small bowl. Squeeze lime over relish.
Divide chicken mixture (relish) into individual serving bowls. Ladle soup on top of relish. Top with cheese, sour cream, cilantro sprigs and a squeeze of lime.  Serve with tortilla chips. 

Old Faves

Brought back a few of my favorite dishes this week... Just wanted to refresh your memory... and your palate!

Parmesan Pork Chops
Italian Sausage and Lentil Soup with Escarole (Kale)

Cream of Roasted Tomato Soup: A Food52 Recipe

So, false alarm, the busy, busy boy is still napping. And who could blame him? It's a dark, rainy afternoon. I'm dreaming of tonight's creamy roasted tomato soup and thought I'd pre-post the recipe and rev your salivary glands as well.
It's from Food52's collection. Check out their blog/store/email blasts and prepare to be wowed.
If this kid doesn't wake up soon, I won't have time to make the soup! I'll type loudly...

Menu:
Cream of Roasted Tomato Soup

Minute Steaks with Basil Butter

Roasted Brussels Sprouts

For the Cream of Roasted Tomato Soup:

Serves 4

• 8 medium beefsteak tomatoes, cored and quartered 
• 4 cloves garlic 
• 1/ 4 cup olive oil, plus more for the tomatoes 
• Salt 
• 1 sprig rosemary 
• 3 sprigs thyme 
• 6 tablespoons heavy cream 
• Sugar, if needed 
• Coarsely ground black pepper 
• 4 thick slices country bread, toasted and brushed with olive oil, for serving

1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.

2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.

3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

For the steaks:

1 sirloin or thin-cut new york strip steak per person

coarse sea salt and black pepper

1 tbsp butter and 2 tbsp olive oil

Heat a large skillet over very high heat. Add butter and oil to pan. Pat steaks dry. Sprinkle with salt and pepper. Add steaks to pan. Cook 2-3 minutes per side, until desired doneness.

For the brussels sprouts:

1 lb brussels sprouts, trimmed and halved, if large

3 tbsp olive oil

coarse salt and black pepper

Toss brussels sprouts in olive oil and sprinkle with salt and pepper. If roasting tomatoes for soup, roast brussels sprouts at same time. (375degrees for about 25-30mins.) Quick fix: Use frozen brussels sprouts. Thaw in microwave, season, and roast at 425 for 15 mins or until slightly golden/crisp on edges.

Summer/Fall Smash-up: Summer Squash and Corn Chowder

Using end of summer produce to create a tummy-warming chowder is a great way to quell those "I'm ready for Fall but it's still ninety-plus degrees outside" cravings. So crank down the AC, pull out a scarf and celebrate soup! Cooking Light does it right with a veggie based creation with notes of smoky bacon and melty cheddar.
I recommend buying high quality, applewood-smoked bacon. It's intense flavor will shine in the background of this chowder.

Event: I WANT FALL! (But it's so darn hot...)
Menu: 
Summer Squash and Corn Chowder
Tomato Bruschetta


For the Soup:

Ingredients

• 2  slices applewood-smoked bacon
• 3/4  cup  sliced green onions, divided
• 1/4  cup  chopped celery
• 1  pound  yellow summer squash, chopped
• 1  pound  frozen white and yellow baby corn kernels, thawed and divided
• 2 1/4  cups  1% low-fat milk, divided
• 1  teaspoon  chopped fresh thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 1/4  cup  (1 ounce) shredded extra-sharp cheddar cheese

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

For the tomato bruschetta:

PH oven to 425 degrees. Arrange 12 thin baguette slices on a baking sheet; bake at 425 for 6 mins or until toasted. Rub toasts with cut sides of halved garlic clove. Combine 1/2 c halved cherry or grape tomatoes, 2 tsp chopped fresh basil, 1 1/2 tsp olive oil, 1 tsp balsamic vinegar and 1/8 tsp kosher salt; top toasts with tomato mixture. 

YUM!

Lime Soup

One more before bedtime!


Lime Soup is what I order when we're down in Mexico. Of course there are probably many, many ways to make it, probably even an authentic one, but this is my own creation... kind of! ... it's based on my fave, Southwest Chicken Soup.

Sopa de Lima- Lime Soup (serves 4)
1 jar roasted red salsa (I used Arriba!)
1 rotisseried chicken or cooked chicken breasts, deboned and shredded
1 tbsp cumin
1 can black beans, drained and rinsed
6 cups chicken broth
4 limes, juiced + 1 more for garnish, cut into wedges
kosher salt to taste
4 cilantro sprigs, plus more for garnish
4 tbsp sour cream, for garnish


In a large saucepan, heat salsa over med hi heat. Add chicken and cumin and combine. Cook until chicken is warmed, stirring. Add beans and broth. Bring to a boil. Cook 10 minutes or until heated through. Stir in lime juice and add sprigs of cilantro. Salt to taste- may not need any depending on broth. Serve topped with sour cream, cilantro and a lime wedge. 
Oh, and a margarita! Let's hit the beach!

The Joy of Lentil Soup

Tuesday night I made Lentil Soup with Greens via the recipe in the Joy of Cooking. It was hearty and perfect for what's sure to be one of the last chilly nights here in ATX. The funny thing is, our favorite Lentil Soup Recipe (Lentil Soup with Italian Sausage and Escarole from Gourmet 2008) seems to be a complete rip-off of Joy's recipe.

Okay, not a complete rip-off... but the only differences seem to be the use of ham/bacon vs. italian sausage and balsamic vinegar vs. red wine vinegar. 

I used spinach for this week's green... (Grown-up spinach not that baby stuff.) which I must say makes a lot more sense to the palate than escarole. Kale works well too btw.

Well, here's TJOC's recipe for Lentil Soup with Greens... Give it a go!

3 tbsp olive oil

4 oz ham or bacon, diced

3 med carrots, peeled and diced

3 med celery ribs, diced

1 large onion, diced

3 garlic cloves, minced

2 c dried lentils, rinsed and picked over

1 14oz can diced tomatoes (TJOC says to drain, I didn't and I think it makes a richer broth)

1 tsp dried (or 1 tbsp fresh) thyme

8 cups water (I think broth could make the flavor deeper, but water is cheaper!)

1 bunch kale/spinach, chopped roughly

1 1/2 tbsp+ balsamic vinegar

2 tsp salt

1 tsp black pepper

Heat oil in large soup pot. Add ham/bacon and saute 3-4 minutes. Add carrots, onions, celery, and garlic; saute until veggies are tender 5-10 mins. 

Stir in lentils, tomatoes, thyme and water. Bring to a boil. Reduce heat and simmer until lentils are tender 30-45 mins. Add greens to soup for last 5 minutes of cooking. Stir in balsamic vinegar and season with salt and pepper to taste. 

15 Under 15: Broccoli Cheese Soup

Wow! You may be thinking... where did she get that terrible little broccoli clip art? Well, he just so happens to be featured in a great article about a certain green veggie and your immune system. Where was he last week when I got this yucky cold? Guess I'll be eating my broccoli from now on...
Soups are a fabulous way to keep your energy going when you're sick. This one can be made in 15 mins, and reheats nicely for the rest of the week. It's a staple in my soupertoire.
Wow! You may be thinking... where did she get that terrible term? Well, it just so happens that my brain is on winter vacation. Just read the soup recipe, already...

Broccoli Cheese Soup
3 tbsp butter or margarine
1 small onion, finely chopped (The most intensive part of this soup, but hey! now you can buy frozen or fresh pre-chopped onion!)
3 tbsp flour
kosher salt
fresh ground black pepper
2 cups milk
2 cups chicken broth
2 cups frozen broccoli, or fresh
1 cup shredded cheese, plus more for topping


In a large saucepan over medium hi heat, melt the butter. Add chopped onion and saute until soft and golden. Add flour and stir to create a light roux. Do not allow to burn. Add pinch salt and pepper. Then add milk and broth, stirring and scraping bottom of pan. Reduce heat to medium and allow mixture to thicken. Add broccoli. Cook an additional 10 minutes, stirring occasionally. Add cheese and stir until melted. Serve topped with additional cheddar. A hollowed out roll makes a delicious bread bowl.

Gourmet Tribute: Lentil Soup with Italian Sausage and Escarole

Another dish that took me by surprise. While it is warm and filling, it is by no means heavy. The flavor profiles are distinct, yet they all work together. We enjoyed this soup out on the patio, with a bottle of Palo Alto Reserve, a very affordable Chilean wine that holds its own against the fennel in the sausage, and the bitter greens. Plus, it sports a very autumnal bottle design!
We left off the croutons and subbed Collards for the Escarole (not sold at our HEB).
Lentil Soup with Italian Sausage and Escarole is an excellent addition to your recipe file... PLUS! It only takes 20 mins... not quite quick enough to qualify for the 15under15, but hey!
Thanks, Gourmet!

Pork (or Chicken) Posole

On Monday, I came back to Real Simple's Chicken Posole Recipe, with a few modifications. I subbed sauteed pork cutlets for the chicken and added anaheim peppers from our garden to the onions. Garnish with a little avocado and a drizzle of lime juice.

With chicken or pork, it's simple and delicious!

Fall in a Bowl

Cooking Light's Two-Bean Soup with Kale will be a hearty addition to my soup repertoire. I did modify it a bit (I'll explain in the recipe)... so for the original recipe, you can go to their site.

Menu:
Two-Bean Soup with Kale
Tomato Cheese Toasts


Two-Bean Soup with Kale


3tbs olive oil
1 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
1/2 tsp salt
2 cloves garlic, minced
8* cups organic veggie broth
1 bunch stemmed, chopped kale
2 (15oz) cans cannellini beans, rinsed, drained
1 (15 oz) can black beans, rinsed and drained
1/2 tsp fresh ground black pepper
1 tbsp red wine vinegar
1 tsp fresh rosemary, chopped


Heat a large dutch oven (I really put my two dutch ovens through their paces this week) over medium hi heat. Add oil to pan, swirl to coat. Add onion, carrot, celery and saute 6 mins, or until tender. Stir in salt and garlic. Stir in veggie broth and kale. (This is where I realized that CL's recipe called for only 7 cups of kale- or about a bunch. Mine must have been a very healthy bunch- about 10 cups. Not wanting to deal with leftover kale, I added it all. So then I had to almost double the amt of broth... so just follow my recipe- it makes more and you'll have no leftover greens.) Bring to a boil. Cover, reduce heat to simmer for 3 mins or until kale is "crisp-tender."Add beans and black pepper to soup. Bring to a boil again, reduce heat and stir in vinegar and rosemary.


Tomato Cheese Toasts
4 slices bread (I used multigrain french loaves... CL uses ciabatta)
1 tomato, sliced
4 tbsp parmesan reggiano cheese


Broil bread for 1 minute. Flip over. Add tomato slices and top with 1 tbsp cheese. Broil until cheese is melted.

Back from the Dead

... and just in time to decorate for Halloween!

Well, turns out it wasn't H1N1. Thank goodness! Just some other no name bug. I am finally feeling normal again.

As promised, I've got to share my favorite soup recipes. Whether you're sick or not, these dishes really hit the spot!


Event: Sick Week


Menu:
Mom's Chicken and Dumplings
Kale and Two Bean Soup with Tomato Cheese Toasts
Braised Beef with Root Veggies


Mom's Chicken and Dumplings (Serves two... all week...)
Note: There are many ways to make a dumpling... I grew up with flat, rectangular, slightly al dente dumplings, so this is generally what I make. Since I was truly under the weather, I cheated! Mark picked up all the ingredients... and a CAN OF GRANDS BISCUITS! Now, they weren't MY dumplings, and they certainly weren't my MOM'S dumplings... but they weren't half bad. If you're in a pinch or feel really lousy, go ahead and do it.


For the Broth:
8 cups water
6 cubes chicken boullion
3 bone-in split rib chicken breasts (skin and all)
4 carrots, peeled, halved, and cut into 3 inch pieces (or 2 cups baby carrots)
1 medium onion, chopped roughly
4 stalks celery, with leaves, ends removed, cut into 3 inch pieces
4 sprigs flat leaf (or curly if that's what you have) parsley
kosher salt
black pepper


For the Dumplings:
1 1/2+ cups flour
1 tbsp baking powder
1/2 tsp table salt
1/2 tsp ground black pepper or chopped rosemary (optional)
2 tbsp margarine
2/3 cup milk (or there about)


Combine chicken and all broth ingredients in a dutch oven or large soup pot over HIGH heat. Bring to a boil. Turn heat to medium and cook 1 1/2-2 hours. Remove chicken breasts from soup and allow to cool 10-15 minutes. (Until cool enough to handle.) Remove all meat from breasts and return meat to pot. Discard bones and skin.


Combine dry dumpling ingredients. Cut margarine into flour using two knives or pastry cutter until small pebbles are formed. Add milk, 1/4 cup at a time, kneading with hands to combine. If dry, add more milk. If sticky, add a tbsp of flour until dough forms.


Flour counter surface (or cutting board) and rolling pin. Place dough on surface. Roll out as thin as possible (1/4 inch or less.) Cut dough into rectangles. Add dumplings to soup one by one. Cook 10 minutes more, or until dumplings are floating on top of broth.

Menu for the Week

Using a few of those Real Simple recipes... with some old faves:

Sunday- Grilled Rib-Eyes, 'Rajas &Queso Asadero', Black Beans
Monday- Ravioli with Apples and Walnuts, Spinach Salad
Tuesday- Chicken Piccata with Spaghetti Squash and Mixed Green Salad
Wednesday- Parmesan Pork Chops, Green Beans
Thursday- Chicken Posole
Friday- Hmmmm... Order in!
Saturday- Liz's Shower & Raucous Bacchus!

Look at me, posting links within my own blog... ha!

Alternate Game Plan

Saturday was a jam-packed fun day with activities that ranged from landscaping our whole front yard to wrangling our one-year-old at HLH#2's western themed birthday party. But, by the end of the day, I was excited that my evening would consist of hanging out my good friend Erin, while Mark watched the big UT v. TT game with the guys.

I made some tasty (burnt orange) pumpkin soup to honor the Horns. And E brought tasty brownies to round out the evening.

Hook 'em!

Event: Alternate Game Plan


Menu:
Pumpkin Soup with Parmesan Crustinis
Chocolate Brownies
Columbia Crest Cab Blend


Zesty Pumpkin Soup with Parmesan Crustinis (for 4)
1/2 stick butter
1 c chopped onion
2 garlic cloves, crushed
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground coriander
1/8 tsp ground red pepper (cayenne)
3 c chicken broth
1 16oz can pumpkin puree
1 c half and half or cream
sour cream and black pepper for garnish


for crustinis:
1 baguette
1/4 c shredded parmesan reggiano
1/8 tsp cayenne


Preheat oven to 350 degrees.


In a large saucepan over medium heat, melt butter. Saute onion and garlic until soft. Add curry powder, salt, coriander, and red pepper. Cook 1 min, then add broth. Boil gently (med-hi), uncovered 10-15 mins.


While broth is boiling, slice baguette into 1/2 inch pieces. Lay on baking sheet covered in foil. Sprinkly each piece of bread with 1 tbsp parmesan and a dusting of ground red pepper. Place in pre-heated oven and bake for 10-15 minutes or until cheese is melted and toasts are golden brown.


Stir in pumpkin and half and half (cream.) Mix until pumpkin dissolves and soup is heated through. Serve with a dollop of sour cream and a sprinkle of fresh ground black pepper... and crustinis!

Make it Real(ly) Simple

The cover article in October's  Real Simple Magazine aligns perfectly with my weekly menu theory: Plan what you're going to eat all week and go shopping once! In their latest issue, they provide menus and recipes for a whole month. They also come with neat shopping lists.While I won't be strictly following their weekly menus, I am very excited about the two cover dishes: Chicken Posole and Ravioli with Apples and Walnuts. Next week's Menu for the Week newbies? I think so!

This issue also digs into one of my least favorite activities... LAUNDRY! Now, if our dryer would do its job, I could put all their good tips to use...

Menu for the Week and SW Chicken Soup

Monday- Outback Outback

Tuesday- Southwestern Chicken Soup (from Real Simple a few years back)

Wednesday- Herb-Roasted Chicken, Haricot Verts with Lemon, Baked Mushrooms with Goat Cheese

Thursday- Hmmm...

Friday- Max's Wine Dive

Southwestern Chicken Soup is one of the easiest, tastiest meals. It's so good, I can't resist making it in the summer. (Well, I guess Summer has officially ended now, so YAY!)

Southwestern Chicken Soup

Ingredients:
1 12 to 16oz (or there about) can verde salsa (I like Arriba! Fire Roasted)
1 tsp cumin (optional- so you don't HAVE to buy spices... but cumin is a good one to have for mexican food)
1 store-bought roasted chicken, de-boned, shredded OR 3 ckn breasts, cooked, shredded
1 15 oz can cannellini (or great northern white) beans, drained and rinsed
3 cups chicken broth (or more, if you want it soupier...)

Toppings (any and all)
Sour Cream
Shredded Jack Cheese
Chopped Green Onion
Avocado
Limes
Fresh, Chopped cilantro

Tortilla Chips or Fritos

Empty salsa into a large saucepan. Cook 2 mins over medium-high heat, then add chicken, broth, and cumin (if desired.) Bring to a boil, then lower heat to a simmer (low) and cook for 10 mins... or until you're ready to eat. Stir occasionally. Top each bowl with yummy things... and eat with chips.