Mushroom Soup with Parmesan Crisps

There ground cover of snow outside seems to be growing rather than melting away. Hence, a nice bowl of soup is in order.

I've always enjoyed the hearty and earthy flavors of mushrooms. The use of a variety of mushrooms adds to the depth of flavor this healthy soup.

Tri-Colored Pepper Chili

Can you tell I am really on a soup kick?! Looking back over the past month is certainly a glimpse into my cooking cravings.

This one's no different - cold weather inspires my desire for soup. Or in this case, chili. I love it because making a big pot of chili on Sunday means I can eat it throughout the week.

White Bean and Spinach Soup

January in Colorado means we're not yet past the possibility of wintertime snow storms. Cold weather always inspires me to make a big pot of soup! And I was craving a healthy veggie soup.

The great thing about making this soup - it's E-A-S-Y! And healthy too!

Perfect for supporting a healthy lifestyle. Can't get much better than that.

White Bean and Spinach Soup
Recipe adapted from Fitness Magazine

Ingredients: *Serves 6
1 tsp. olive oil
1 large onion, finely chopped
2 garlic cloves, chopped
8 c. vegetable broth
1 15 oz. can tomato puree
1 15 oz. can Great Northern beans, drained and rinsed
1/2 c. brown rice, uncooked
1 tsp. dried basil
1 tsp. dried parsley
1/4 tsp. salt
1/2 tsp. black pepper
8 c. fresh spinach, coarsely chopped
3 tbs. shredded parmesan cheese

Directions:
1. In a large non-stick skillet, sauté onions in oil until browned, stirring occasionally. Add garlic and cook until fragrant. About 1 minute. Remove from heat.
2. In a large pot, combine broth, tomato puree, beans, rice, basil, parsley, salt and pepper. Stir in onion and garlic.
3. Cover and cook on medium heat, to a slow simmer, for 2 1/2 hours.
4. When ready to serve, stir in spinach and garnish with cheese. Dig in and enjoy!

Lightened-Up Seafood Chowder

I've always enjoyed a bowl of chowder but the restaurant version is more indulgent than I want. Here is a healthier version that's rich in favor - not in fat.

Adapted from Fine Cooking, One-Pot Meals

Ingredients: *Serves 4
4 slices center cut bacon, cut into 1/4 inch strips
1/2 tbs. vegetable oil
1 tbs. butter
1 large shallot, diced
1 medium jalapeno, seeded and diced
2 tbs. all-purpose flour
1 6oz. can chopped clams
2 8oz. bottles clam juice
1 c. non-fat milk
8 oz. red potatoes, cut in 1/2 inch pieces
1 tsp. fresh thyme, finely chopped
1 tbs. fresh parsley, finely chopped
3/4 lb. skinless cod fillets
8 oz. peeled and deveined cooked shrimp
S&P to taste

Directions:
Before cutting bacon, put in freezer for 3-5 minutes for easier cutting. In a large pot or Dutch oven, cook bacon over medium heat for 8 minutes or until crisp. Transfer bacon to paper towel lined plate. Discard bacon grease. Reserve half of bacon for garnish.

Add oil, butter, shallot and jalapeno to pot. Cook over medium heat for 2 minutes. Stir occasionally. Stir in flour and cook for 1 minute, almost toasting contents of pan.

Using whisk, stir in clam juice - bottles and juice from can. Add milk, potatoes, bacon, thyme and parsley and bring to simmer. Continue to stir occasionally. Reduce heat to medium to maintain simmer for 10 minutes or until potatoes are fork-tender.

Season cod fillets with salt and pepper. Add to pot and cook for 3 minutes. Stir in clams and cooked shrimp, cooking for another 2 minutes.

Serve in warmed bowls, garnishing with fresh parsley and bacon. Enjoy!

Leftover Turkey Soup

I roasted a turkey breast for dinner last week and had lots of leftovers! I repurposed said leftovers in a soup, perfect for cold weather days.

Ingredients:

4 c. chicken broth
2 1/2 lbs. leftover roasted turkey breast
2 medium yellow onions
1 tsp. olive oil
15 oz. navy beans, drained
15 oz. Great Northern beans, drained
28 oz. fire roasted diced tomatoes, drained
1 tbs. tomato paste
1 tbs. cumin
1 tbs. chili powder
2 bay leaves
S&P, to taste
1 tbs. fresh parsley

Directions:

In large pot, bring chicken broth to slow boil. Rough chop roasted turkey breast into bite sided pieces. Add to pot. Finely dice onions and sauté with oil in non-stick saucepan. When sautéed to a golden brown, remove from heat and add to soup pot. Add beans, tomatoes, tomato paste, cumin, chili powder and bay leaves to pot. Reduce heat to simmer and cook for 2 hours. Stirring occasionally. Discard bay leaves. Finely chop parsley. Dish up and garnish with parsley and freshly cracked pepper. Serve hot and enjoy.


Sometimes, it takes a little creativity to use up those leftovers. How do you plan to use your Thanksgiving leftovers?

Ham, Butternut Squash and Wild Rice Soup

I had the day off from work and enjoyed the entire day cooking in my kitchen. Here's what I made for dinner...

Ingredients:
2 medium butternut squash
1 1/2 tbs. olive oil
12 c. chicken stock
2 yellow onions, diced
1 c. wild rice
12 oz. Applewood smoked ham steak, cubed
16 oz. corn kernels, drained
6 sprigs fresh thyme
1/2 c. half-and-half
1 tbs. fresh parsley, finely chopped
S & P, to taste

Directions:
Preheat oven to 400 degrees. Peel and remove seeds from squash. Cut into 1 inch pieces. Place on baking pan and drizzle with 1 tablespoon oil. Season generously with S&P. Roast in oven for 40 minutes or until fork tender. Let cool.

Bring 4 cups chicken stock to boil in medium pot. Pour in rice and cook on medium heat until broth has been fully absorbed. Approximately, 45-60 minutes.

Dice and sauté onions in 1/2 tablespoon oil in non-stick saucepan. Sauté until golden brown. Remove from pan and set aside. Cube ham and sauté in saucepan with cooking spray until golden brown. Set aside.

Puree cooled squash in food processor with 2 cups broth until smooth. In a large pot, bring remaining 6 cups broth to simmer. Add squash puree, corn, thyme sprigs, onion and ham. Cook for 20 minutes at slow boil. Reduce heat to simmer, add rice and cook for another 10 minutes.

Remove from heat and discard thyme sprigs. Stir in half-and-half and parsley. Serve hot and enjoy!

*Recipe adapted from Emeril Lagasse

Curried carrot & butternut squash soup

Mother Nature seems to have gotten the memo that Labor Day Weekend has passed and has marked the end of summer with a cold front in Denver. Not only is fall my favorite season but fall-like weather always gets me in the mood for cooking. Stay warm with this yummy homemade soup - I had to stop myself from licking my bowl clean.

2 medium-large butternut squash
1 large yellow onion
8 large carrots
3 tbs extra virgin olive oil
64 oz. chicken or vegetable broth
½ tbs curry powder
Light sour cream
S&P, to taste

Pre-heat oven to 400 degrees and prepare 2 jellyroll pans with cooking spray. Halve butternut squash and remove seeds. Place facedown on pan and bake for 1 ½ hours. Peel carrots and quarter onion. Place in oven on prepared pan for 1 hour. Remove vegetables from oven and let cool.

Using a spoon, scoop flesh of squash from skin and place in bowl along with carrots and onion. Puree vegetables in food processor adding a few ounces of broth as needed. Depending upon size of food processor, this step may need to be done in 2 portions. Add EVOO and S&P. Pour remaining broth into large pot on medium heat. Add pureed vegetables and curry powder to pot and mix with whisk. Simmer for 15 minutes, stirring occasionally. Serve hot with dollop of sour cream and freshly cracked pepper. Enjoy!