Creamy White Turkey Chili

I made this chili during the summer when I was yearning for cooler weather. Now it's the opposite! I can't wait for summer. I'm not sure if it's because I'm tired of being in school, or if it's because I want to wear dresses and sandals again. Regardless, warm weather needs to hurry up and get here!

Back to the chili, it will definitely warm you up, and is incredibly satisfying. When I made it before, I followed the original recipe, and cooked cubed chicken breast with the onion (you can refer to those instructions from the recipe source). This time around, I used shredded turkey and turkey stock instead, as I had both lingering in my freezer from Thanksgiving. It worked just as well as chicken would of course, though a rotisserie chicken would add even more flavor I'm sure! Comfort food like this warms my body and soul, and will likely be what gets me through this winter. So far, the cold has already been pretty brutal, and I don't think it's going anywhere any time soon (I hear there will be another polar vortex? Say wha?). Stay warm friends, and enjoy this hearty chili!

I've submitted this recipe to Souper Sundays over at Kahakai Kitchen, so check it out this coming Sunday! There's always a great lineup!

Creamy White Turkey Chili

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

2 cups cooked turkey, shredded (rotisserie chicken would be great with this)

2 (15.5 ounce) cans Great Northern beans, rinsed and drained

1 3/4 cups turkey stock (or chicken stock)

2 (4 ounce) cans diced green chiles

1 cup reduced fat sour cream

1/4 cup cream or half-and-half

Garnish with chopped cilantro, green onions, and/or avocado.

Directions

In a large Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add the onion, and cook,  stirring occasionally, until it begins to soften, about 3-5 minutes. Stir in the garlic, salt, cumin, oregano, black pepper, and cayenne, and sauté 30-60 seconds more, just until fragrant.

Add turkey, beans, stock, and chiles. Bring to a boil, then reduce the heat to a simmer. Let simmer, uncovered, for 30 minutes.

Recipe Source: adapted from Annie's Eats

Roasted Tomato, Squash, and Coconut Milk Bisque

Nothing beats a piping hot bowl of tomato soup with a grilled cheese sandwich on a cold, rainy (or snowy) day. Though I like tomato soup, I can usually only eat small bowls of the stuff, as it tends to upset my stomach.

That is why I was so intrigued when I found this recipe. Using coconut milk makes it dairy free, and roasting the tomatoes and squash brings out their natural sweetness (even with out of season tomatoes!), making it at least seem less acidic. The addition of freshly graded ginger also adds a lovely twist. The result was a killer soup worthy of any grilled cheese sandwich. Winter smacked us in the face this week, so stay warm everyone! 

As always, I will be submitting this recipe to Kahakai Kitchen for Souper Sundays!

Roasted Tomato, Squash, and Coconut Milk Bisque

Ingredients

10-12 roma tomatoes, halved lengthwise

4 cups winter squash, peeled, seeded and roughly chopped

1 onion

2 cloves garlic

1-inch piece fresh ginger, peeled

Pinch of cayenne pepper (1/8 teaspoon-more or less depending on taste)

1 13.5-ounce can light coconut milk

2 1/2 cups vegetable stock

Olive oil

Salt and pepper to taste

Directions

Preheat the oven to 400°F. Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt. Rub oil over both sides of the tomatoes. Place the squash on another baking sheet, drizzle with oil and sprinkle with salt. Rub oil over all sides of the squash. Roast the tomatoes and squash for 30 minutes, carefully flipping the squash halfway through. The tomatoes should be shriveling but not bursting and the squash should look nicely browned.

Chop the onion, mince the garlic and grate the ginger. When the tomatoes and squash are almost done, heat about 2 tablespoons of oil in a large pot over medium-high heat. Add the onions, garlic, ginger, and cayenne, and cook, stirring frequently, until the onions are soft and translucent. Add the tomatoes, squash, coconut milk and stock and bring to a boil over high heat. Reduce heat and simmer for 15 minutes, or until squash is very soft. Taste and add salt if needed.

Let soup cool slightly and puree until very smooth with a stick blender or in batches with a countertop blender. Taste and adjust seasoning, adding a squeeze of lemon if soup needs a little brightness. Serve immediately or let cool and freeze for up to 3 months.

Recipe Source: adapted from Eat Your Greens

Three-Bean Turkey Chili

After a month of silence, it feels great to finally have something nummy to share with you all today. This past month has been so busy I've hardly cooked or baked anything at all! I can't tell you how wonderful it felt to stand over the stove and give this chili a stir. It was good for my soul. 

I made this chili last year, using a vegetarian three-bean chili recipe as a guide. The result was outstanding, and I can't believe I haven't blogged about it until now! If you want to make it vegetarian, check out the original recipe which uses cubed butternut squash and veggie stock. Based off of the outstanding reviews, I'm sure it would be equally as delicious!! 

I chose to top the chili with shredded jack cheese, sliced green onions, and chopped cilantro. I think some avocado would be divine. Can you tell I'm a girl who loves her garnishes?? :)

I will be submitting this recipe to Souper Sundays at Kahakai Kitchen. There's always a great line up of soups, salads, and sandwiches every Sunday, so check it out!

Three-Bean Turkey Chili

Ingredients

2 red bell peppers

3 tablespoons extra virgin olive oil

1 cup chopped onion

1 pound ground turkey (dark meat if you can find it!)

2 teaspoons ground cumin

1 teaspoon crushed red pepper

1 teaspoon paprika

1/4 teaspoon salt

4 garlic cloves, minced

2 cups chicken broth

1 28-ounce can diced tomatoes, undrained (no salt added)

1 15-ounce can pinto beans, drained and rinsed

1 15-ounce can great northern or cannellini beans, drained and rinsed

1 15-ounce can red kidney beans, rinsed and drained

Garnishes (optional...I guess): sliced green onion, chopped cilantro, shredded jack cheese, avocado, whatever you like!

Directions

Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and chop peppers.

Heat a Dutch oven over medium heat. Add oil to pan, and swirl to coat. Add onion and turkey, and cook until meat is browned. Stir in cumin and next 4 ingredients (through garlic). Cook 2 minutes, stirring frequently. Add bell peppers, broth, and tomatoes, and bring to a simmer. Cook 20 minutes, covered, stirring occasionally. Add beans, simmer 25 minutes or until slightly thick, stirring occasionally. If you want a thicker chili, leave the lid off after you add the beans. I like it a little more soupy, so I just took the lid off for the last 15 minutes or so. Totally up to you!

When ready to serve, top with your favorite garnishes and serve with tortilla chips!

Recipe Inspiration: Cooking Light

Summer Corn Chowder

When fresh corn is on sale at your grocery store for 10/$1.00, you buy it. At that point, it's nearly free, and I do not turn down nearly free noms. With that much corn in my possession, I knew exactly what I was going to make...corn chowder.

I made it this past weekend when temperatures dropped in Cinci, and it was actually chilly outside. Isn't it nearly June? It was soup weather again, even if just for a day or two, so I took advantage of the opportunity. The process for this chowder is slightly more tedious then the norm, because after you cut all the kernels off the corn, you then cut off any remaining pulp and squeeze the heck out of it to get every last drop of corn milk aka "liquid gold."

The corn is truly the star of this chowder, as it should be. The sweet kernels are still slightly crisp after cooking, and the potatoes add sustenance. Thick and slightly peppery, it's the perfect way to use up summer corn, and is now one of my favorite soups! Bon appetit!

I am also submitting this recipe to Souper Sundays at Kahakai Kitchen!

Summer Corn Chowder

Ingredients

8 ears corn

3 tablespoons unsalted butter

1 onion, finely chopped4 slices bacon, cut into 1/4-inch pieces

2 teaspoons minced fresh thyme

2 teaspoons salt

1 teaspoon black pepper

1/4 cup all-purpose flour

5 cups water

3/4 lb Yukon gold potatoes, cut into 1/2 inch pieces

1 cup half-and-half 
1 tablespoon sugar (optional-I used probably half this amount)

3 tablespoons chopped chives or green onions, for garnish

Directions

Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl or casserole dish and cut the kernels from the corn. Then, hold the ear over a second bowl, and firmly scrape any remaining pulp from the cobs into the bowl. Repeat with all 8 ears of corn. 

Spread a clean kitchen towel over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. Note: like Tracey, I only got half the amount the recipe called for, about 1/3 of a cup. It turned out great, so don't stress quantities here. Discard the pulp that's left in the towel.

Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, bacon, thyme, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the onion has softened and is just starting to brown around the edges. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the water, whisking constantly. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for 15-18 minutes, or until the potatoes are tender.

Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot. Add the half-and-half then return the chowder to a simmer. Turn off the heat under the pot and add the reserved corn juice. Season to taste with salt and pepper, and if desired, add up to 1 tablespoon of sugar. Garnish bowls of chowder with the chives before serving.

Recipe Source: adapted from Tracey's Culinary Adventures, who adapted it from Cooks Illustrated, July/August 2011

Cheesy Green Chile and Potato Chowder

I've been holding out on you. I made this soup earlier this month, and have yet to write about it! Since it's snowing here in Cincinnati (is it spring yet??), I thought it would be okay to share another soup recipe before things start to warm up. The soup alone is flavorful and filling, but adding the toppings at the end is what makes it awesome! 

If you're still bundled up and scraping ice and snow off your car like me (sigh), I think a hearty bowl of this soup will help you get through the last bits of winter. If you're enjoying warmth and sunshine, know that I am incredibly jealous!

*UPDATE*
I am submitting this soup to a weekly blogging event, Souper Sundays at Kahakai Kitchen.

Cheesy Green Chile and Potato Chowder

Ingredients

3 poblano peppers

1 large yellow onion, small diced

1 green bell pepper, small diced

3 russet potatoes, peeled and cubed

2 stalks celery, small diced

3 slices bacon

2 tsp minced garlic

1 quart chicken broth

2 tsp salt

2 cups milk

1/8 cup flour

1/8 cup (or more, depending on taste!) sour cream

1/2 cup Mexican blend cheese, plus more for serving

Thinly sliced green onions

Directions

First, roast the peppers. If you have a gas stove (lucky!) place the poblano peppers right over the flame, flipping occasionally until the peppers are charred all over. If you don't have a gas stove, place peppers on a foil lined baking sheet and put them under the broiler until charred, also flipping occasionally. Once the peppers are charred, place them in a zip lock bag (or a pot with a lid if you're against plastic). Let them sit for 20 minutes then peel away the charred skin. Roughly chop the peppers.

While your peppers are cooling, fry the bacon in a large dutch oven or heavy  bottomed pot. Fry until crispy then remove bacon from the pot and drain on paper towels. Be sure to keep the grease in the pot.

Add the onion, bell pepper, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.

Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender. Add milk and sour cream. 

In a small bowl scoop out some of the broth from the pot and whisk in flour to ensure that there are no lumps! Add back to the pot, and bring the soup to a simmer. Simmer for another 10 minutes.

Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.

Recipe Source: Eat, Live, Run

Lentil Soup with Sausage, Chard, and Garlic

There is just something so wonderful about a piping hot bowl of soup in the winter. I feel like I've really missed out on soup this past month, which is a shame because it's my very favorite thing. I've been eyeing this soup on Smitten Kitchen since it was first posted, and am so excited that I got around to making it. It. Was. So. Good. Simple, yet incredibly flavorful, this soup is a winner. It was also my first time trying swiss chard, and I really liked it. It's hearty like kale, though the flavor is more mild.

I agree with Deb about leftover greens in soup, and only added mine to the bowl instead of the pot, and let the hot soup wilt the greens. Leftover greens = blech. Add them when you need them, and they'll always be fresh! NUM!

Lentil Soup with Sausage, Chard, and Garlic

Ingredients

1/2 cup olive oil, divided

2 large links of sweet Italian sausage, casings removed

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 cloves garlic, sliced (save half for later in the recipe)

Salt, to taste

A pinch of crushed red pepper

1 cup brown lentils, sorted and rinsed

1 28-oz. can crushed tomatoes

6 cups water

Freshly ground black pepper

3-4 cups Swiss chard, shredded or thinly ribboned (you could also use kale)

Grated cheese to finish (she used Pecorino Romano, I used an Italian blend I had in the fridge..Num!)

Directions

Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes.

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with cheese.

Recipe source: adapted from Smitten Kitchen who adapted it from this book.

Chupe de Pollo con Chipotle

Yesterday was the last day of school for the semester. Thank. Goodness. I have been looking forward to this break for a while, and am so happy that I will soon be free of work and school for a few weeks. I have nothing on the agenda except for practicing, a few crafty things, and cooking and baking. LOTS of baking actually, so stay tuned! What are your favorite things to bake during the holidays?

Though I'm not on Christmas break yet (I have a paper and a project due, as well as a few other smaller assignments), I did want to devote some time to cooking today. I have eaten out way too much this week, because I did not prepare for such a hectic schedule! 

I made this soup when we were in China, and have been aching to make it for the longest time. It's incredibly hearty, and full of wonderful flavor, that really comes together at the very end. It isn't a great recipe for a weeknight meal, as it can be a little time consuming, but is worth the effort. Honestly, for me, It felt very therapeutic to chop and stir, and enjoy a little down time at home. 

P.S. the soup looks a little Christmas-y with all the red and green, right? :)    

Ingredients

1 (7-ounce) can chipotle chiles in adobo sauce

1 teaspoon olive oil

2 cups onion, chopped

1 cup carrots, chopped

1/2 cup celery, chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregeno

1/2 teaspoon dried thyme

6 cloves garlic, crushed

6 cups chicken stock

1 1/2 lbs. boneless skinless chicken breasts or thighs

2 medium red potatoes (about 12 ounces), diced into 1/2 inch pieces

1 (15.5 oz.) can white or golden hominy, rinsed and drained

1/4 cup whipping cream (I used milk, and it was fine, though I think I prefer it with cream)

1 cup chopped, seeded tomatoes

1/4 cup cilantro, chopped

1/2 teaspoon salt

8 lime wedges

Directions

Remove 1 chile and 1 teaspoon adobo sauce from can. Finely chop chile; set chile and sauce aside separately.

Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic). Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, and bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with tongs or a slotted spoon, and cool slightly. Shred chicken with 2 forks or pull apart by hand; cover and keep warm.

Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy, and bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Recipe Source: adapted from Cooking Light

Creamy Carrot and Sweet Potato Soup

I have a very special place in my heart for this soup. When I was playing in the symphony up in Kalamazoo, Michigan (yes, it's a real place!) this was the first meal I had with my host Nancy. Nancy loves to cook, and I'm sure that if she were of my generation, she would likely be a food blogger as well. She rarely repeats a recipe, and staying with her inspired me to branch out of my comfort zone and try new things in the kitchen as well. Nearly every trip to Kalamazoo, I stayed with her, and we would always cook and look at the new Cooking Light magazine together.

I have made this soup several times since I first had it three years ago in her kitchen. I made some adaptations until I found the perfect balance of flavors. You would think the soup would be sweet, but it's not. Serve it with a grilled cheese sandwich or some bruschetta, and you have what I think is the perfect meal.

Creamy Carrot and Sweet Potato Soup

Ingredients

3 tablespoons butter, divided 

1 cup chopped onion 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds) 

3 cups chopped carrot (about 1 pound) 

1 small apple, peeled, cored, and chopped 

2 1/2 cups water 

4 cups veggie or chicken broth 

1/4 cup half-and-half 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

1/3 cup reduced-fat sour cream 

Directions

Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, carrots, apple, water, and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle into soup bowls, and top each serving with about 2 teaspoons sour cream.

Recipe Source: Cooking Light-November 2009

Alphabet Soup

Yes, I am twelve years old. I couldn't help but buy the package of alphabet pasta, they're just too stinkin' cute! The day I made this we had our first snowfall in Beijing. Yes, in mid-late March. While it seems like Spring is nearly in full swing in many parts of America, we have snow in Asia. I'm hoping this surprise cold snap doesn't last. Last week we hit 50 degrees and I was nearly skipping to lunch that day. Heh..that would be a sight. I'm already stared at enough, people would probably start taking pictures of the crazy American girl!

Anyways, with snow on the ground I decided this soup would be great for lunch. It's simple, healthy, and delicious. The only change I made to the original recipe was adding canned diced tomatoes instead of water. I loved the addition, and I think you will too! Whether you have kids, or are a big kid like me, this is perfect for you!

Alphabet Soup

Ingredients

2 tablespoons vegetable oil

2 cups chopped yellow onion

1 1/2 cups celery

1 1/2 cups sliced carrots

2 teaspoons of Emeril's Bam, recipe follows

2 teaspoons minced garlic

2 quarts low-sodium chicken broth (use veggie broth to make it vegetarian!)

1 15 ounce can diced tomatoes

1/4 teaspoon ground black pepper

1 bay leaf

1 cup alphabet pasta

Directions

Heat oil in a large, heavy pot over medium-high heat. Add the onion, celery, carrots, and Bam, and cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock, canned tomatoes, pepper, and bay leaf. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 35 minutes. Add the alphabet pasta and stir well. Simmer until the pasta is cooked through, about 10 minutes.

Remove from heat. Ladle the soup into bowls and serve.

Bam Seasoning:

3 tablespoons paprika

2 teaspoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregeno

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

1/2 teaspoon ground red pepper

I was missing a few of these spices, but it was still fragrant and wonderful. Just use what you have! I also halved the recipe, as I didn't want nearly a cup of seasoning. You can use this seasoning for anything else you want including soups, pizza, sauces, steak, etc. Bam!!

Recipe Source: adapted from Emeril Lagasse

Brazilian Shrimp Soup

Winter is still in full blast here in Beijing. It's dry, cold, windy, and all I want to do is stay indoors until winter goes away. I even went to weather.com and looked at the temperature averages for March. It will most likely be ten degrees warmer by the end of the month, in case you're wondering...yay. For now, I'll continue to hibernate in our warm apartment, on the couch, under a blanket, with a nice bowl of steamy hot soup in my lap. 

This soup was "souper" (heh..had to do it). Seriously though, it was delicious. Before making it, I was a little worried about the addition of coconut milk. I adore coconut, but I much prefer it in sweets then in savory dishes. Nevertheless, I gave this a go, and thought the addition of coconut was wonderful. It was very subtle, and worked great with the other flavors. 

The picture at the top of this post is some of the leftovers the next day. When we ate it for dinner the night before, it was much more soupy (pictured below), and honestly, a whole lot better. Sadly, I wasn't slurping my bowl clean as I did the night before. Soup usually tastes better the next day, but this was just a little off. If you plan on making this, try and make just enough (this recipe yielded about 6-8 servings).

The original recipe page says that in Brazil, they would add okra to this soup, but because this recipe is already so satisfyingly thick, there's no need. I was very tempted to add the okra, but during the last second, decided not to. Fresh from the pot, it really is the perfect consistency. If you don't have shrimp, you could also add a pound of boneless skinless chicken breasts (about three), cut crosswise into quarter-inch strips. The cooking time is the same. Bottom line: this soup was outstanding, and I'll definitely be making it again, though only enough for one meal. 

Brazilian Shrimp Soup

Seen on several cooking blogs, all adapted from Food and Wine

Ingredients

2 tablespoons cooking oil

1 onion, chopped (I used red)

1 green bell pepper (I used yellow)

3-4 cloves garlic, minced

3/4 cup long grain rice

1/4 teaspoon red pepper flakes

1 3/4 teaspoons salt

1 3/4 cups canned crushed tomatoes in thick puree (I used one whole 15 ounce can diced tomatoes)

5 cups water

1 cup canned unsweetened coconut milk

1 1/2 pounds medium shrimp, shelled

1/4 teaspoon fresh-ground black pepper

1 tablespoon lemon juice
1/2 cup fresh parsley or cilantro, chopped

Directions

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3-5 minutes. Stir in the black pepper, lemon juice, and parsley or cilantro.

Chicken and Sausage Gumbo

Happy (almost) Fat Tuesday! I always miss Louisiana around this time of year. I wasn’t born and raised there, but I did live there for four years, so it is (and always will be!) a place that is near and dear to my heart. 

Gumbo is one of my favorite comfort foods. It's warm, filling, has tons of flavor, and every time I make it, I feel like I'm back in the south with a glass of sweet tea. I have my own recipe I follow, but thought I'd try a different way this time.

The first gumbo recipe I found on Google was of course Emeril Lagasse's, who else? His recipe is pretty close to how I've made mine in the past, except in mine I use butter for the roux instead of oil, I add okra, and I also use chicken that is already cooked to save time. Today I gave oil a try, though I think I prefer butter, as I believe it's easier to make the roux and adds more flavor to the dish. I of course still love my way, but this gumbo was pretty darn good. It was rich, hearty, full of flavor...everything a gumbo should be. 

Unlike Emeril, I didn't have four whole hours to make a gumbo. Instead, I made mine in a way that reduced the cooking time significantly, and I don't think it sacrificed flavor in any way. The only real tip I have is be sure you have EVERYTHING prepped before you start. You're life will be a whole lot easier...I promise. I hope if you make this gumbo, you enjoy it as much as we did today, and I hope ya'll (yes..I just did that) have a happy Mardi Gras! Laissez les bon temps roulez!

Chicken and Sausage Gumbo

Ingredients

1 tablespoon plus ¼ cup vegetable oil

½ pound andouille sausage, cut crosswise in ½ inch thick pieces

½ cup flour

1 cup diced onion, about 1 medium

½ cup celery, chopped

½ cup green bell peppers, chopped

½ teaspoon salt

1/4 teaspoon ground red pepper or cayenne

¼ teaspoon paprika

¼ teaspoon thyme

2 bay leaves

5 cups chicken stock

2 cups cooked chicken (I shredded the chicken meat I used to make stock. A rotisserie chicken would also work well).

¼ cup chopped green onions

1 tablespoon parsley

Cooked white rice

Directions

In a large Dutch oven, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until brown, about 5 minutes. Remove sausage and set aside.

To make the roux, combine the remaining ¼ cup oil and ½ cup flour in the Dutch oven and cook over medium heat, stirring constantly for 10-15 minutes or until dark brown.

Add the onions, celery, and bell peppers, and cook about 3-4 minutes. Add the reserved sausage, salt, spices, and bay leaves, and cook for another minute or two. Slowly add the chicken stock, and stir until well combined. Bring the mixture to a boil. Reduce the heat to low, and cook uncovered, stirring occasionally for about 45 minutes. Add the cooked chicken, and simmer for an additional 30 minutes.

Turn off the heat; remove and discard bay leaves. Stir in the green onions, and garnish with parsley. Serve over rice.

Recipe Source: inspired by Emeril Lagasse

Chicken and Soba Noodle Soup

This was another great recipe I found from Apple a Day. This soup caught my attention immediately, because I happened to have the two odd ball ingredients on hand: soba noodles and miso. I inherited the soba noodles from a former roommate, and had miso to use up from a soup I made. The end result was terrific! It was very flavorful and a definite feel good food. It's incredibly light, though very filling. I had a hard time finishing this serving! Next time I make this soup, I will half the recipe, as it yielded 8 or more servings! From start to finish, this soup was ready to eat in under thirty minutes, making it a perfect weeknight meal.

Chicken and Soba Noodle Soup

Adapted from Apple a Day, who adapted it from Williams Sonoma

Ingredients

3/4 lb. dried soba (buckwheat) noodles

6 cups chicken broth

2 cups water

1/4 cup yellow or white miso

1 1/2 teaspoons peeled and grated fresh ginger

2 cloves garlic, minced or pressed

2 large boneless, skinless whole chicken breast, cut into thin strips

2 cups packed baby spinach leaves

3 green onions, white and green portions, thinly sliced

Freshly ground black pepper, to taste

Directions

Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about four minutes. Drain and set aside.

Using the same pan, reduce heat to medium high and whisk together the stock, water, miso, ginger, and garlic. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about three minutes.

Add the chicken strips and cook until just opaque throughout, about two minutes.

Add the spinach and cook until slightly softened but still bright green, about one minute. Add the green onions and cook for one minute more. Taste and adjust the seasonings.

Using tongs, divide the noodles evenly among warmed bowls. Ladle the soup on top of the noodles. Serve immediately.

Carrot Soup with Miso and Sesame

THREE MORE DAYS until I'm home in Mississippi with my family. I can't wait. It has been an incredibly long seven months here in Beijing. Since I wasn't home for Thanksgiving or Christmas I'll have both when I get home, including a big turkey dinner. My mom and I will be cooking up a storm, and I can't wait. It will be nice to have access to an actual oven, not the "easybake" oven I have here (aka toaster/convection oven). I already have a list started for all the things I want to make while I'm there, so stay tuned!

The second I saw this soup on Smitten Kitchen I knew I had to have it. First of all, I love carrot soup, second, if Deb doesn’t love carrot soup but loved this one it has to be good, and third, I knew it would be easy to get the miso and sesame. HELLO...I am in China after all, and there’s a Japanese grocery store down the street.  Being that we’re all still recovering from Christmas binges, this soup is perfect for those of us who made resolutions to eat better.

Carrot Soup with Miso and Sesame

Ingredients

Soup:

2 tablespoons olive oil

2 pounds carrots, peeled, thinly sliced*

1 large onion, chopped

4 large or 6 medium cloves of garlic, peeled and smashed (naturally, I did 6 large. I love garlic)

1 tablespoon finely chopped or grated ginger, or more to taste (could easily be doubled)

4 cups vegetable broth

¼ cup white miso paste

To finish:

Drizzle of toasted sesame oil

2 scallions very thinly sliced

Directions

Heat oil in a heavy saucepan over medium heat. Add carrots, onion, and garlic, and sauté until onion is translucent, about 8 to 10 minutes. Add broth and ginger; bring to a boil. Cover and simmer about thirty minutes, or until carrots are tender.

Carefully puree soup in a blender in batches, blending in the miso during the last batch. Return soup to the pot, and season with salt and pepper (I found that the miso was salty enough, so I didn’t add any salt).

Ladle into bowls and garnish with a TINY drizzle of sesame oil and a small amount of scallions.

What you see in the picture I took was my bowl of soup, where I added way too much oil. It just needs a teensy bit to reach carrot miso sesame perfection. I even tried some without the oil and it was still very flavorful.

*Save the peels! I always save scraps of onions, carrots, and celery (especially the leaves), and put it in the freezer. Once I have a bag full, which doesn’t take long, I use the scraps to make stock.

Recipe Source: adapted from Smitten Kitchen

Black-Eyed Peas and Ham Soup

Happy New Year!  2011 was a complete whirlwind of a year.  I quit school and moved to China for a job, and boy has it been an adventure. I’m sure 2012 will be no different.  In fact, it will probably be 2011 in reverse.  I’ll most likely be leaving my job in June, and returning to school next fall to pursue a doctorate.  Though with this life I’ve chosen, I never really know where I’ll end up!  In the meantime, I’m just going to cook, eat, and be happy.  Now onto the food!

I adore soup.  Every year when the air outside starts to cool, I become obsessed.  I talk about it way too much and want to eat it almost everyday.  Give me a hot bowl full of awesomeness, a great piece of bread and I’m sold. Since I’m sort of from the south, and am totally crazy about soup, I thought of nothing better to make this New Year’s day than black-eyed pea and ham soup.  This is a traditional dish served on New Year’s day hailing from the southern United States.  Supposedly it will bring you good luck and prosperity for the coming year.  I will probably need some of that.  A lot of recipes I looked at had carrots, and celery, and tomatoes, and peppers, and collard greens, and and AND!  Though I’m of course not opposed to any of these things, and would like to try some variations, my mom made this for me once, and I remember it only had ham, onions, and black-eyed peas. Being a bit homesick, I ultimately wanted a taste of home, and I really liked it, just as it was. The peas have a meatiness to it that pairs perfectly with the ham. Like many soups, I’m willing to bet this will taste even better reheated. Some cornbread would’ve been a great pairing with this soup, but I’ve made corn bread two or three times in the past few weeks, so we just had a slice of French bread.  I have a feeling this will become a tradition of my own in the years to come, and I’m sure I will branch out a bit and try some new variations.  Here’s to 2012!

Black-Eyed Peas and Ham Soup

Inspired by Southern Food

Ingredients

16 ounces frozen black eyed peas

4 ounces cooked black forest ham, diced into small cubes

5 cups water

1 small to medium sized yellow onion, diced

2 cloves garlic, minced

A pinch of ground red pepper

1/8 teaspoon sugar

Salt, to taste (I used about ½ a teaspoon)

Directions

Place water and ham in a large pot, and bring to a boil.  Lower heat, and simmer for 30 minutes (now is a good time to prep the onions and garlic!).  Add remaining ingredients, and bring back to a boil.  Cover tightly and simmer for 45 minutes or until peas are tender.