Crock Pot Chicken Pho

It's January, folks. Here in the midwest that means we brace for the rest of winter and hunker down, don our hulkiest sweatshirt, sip steaming mugs of hot cocoa and wait to see the first spring tulip sprouting up from the ground while dreaming of baseball season (that last part may just be me and my 11-year-old, but you get the point). It also means it's time to make soup, soup and more soup! Almost everyone I know appreciates a hot, steaming bowl of chicken noodle soup - and today I have a twist on that old classic that will send your taste buds into orbit.

 

My husband and I love to meet for lunch at a Vietnamese restaurant near his downtown office and I always order the pho (pronounced "fuh"). Pho is a traditional Vietnamese soup that can be served with beef, chicken or shrimp and is the very definition of mouthwatering. There are two key components to the dish: the broth and the garnishes. Let's begin with the broth, shall we? You'll notice that there are some ingredients that you probably already have on hand and a few that you may need to pick up. Don't worry, I was able to find all the ingredients at my local grocery store! Star anise is the fruit of an east asian tree and can be found in many ethnic spice blends including Indian garam masala and Chinese five-spice powder in it's ground form. For this recipe we are using whole star anise which can usually be found in a jar in the spice aisle or in the bulk bins for just pennies if you choose to go that direction. Look for fish sauce in the ethnic food or health food section. The jar I have has lasted for a really long time in the refrigerator and adds a unique salty flavor to many Thai and Vietnamese dishes. The ingredients for the broth are all simmered away in the crock pot on low while you are out taking care of business for the day. 

When you are ready to serve the soup feel free to top with any and all of the garnishes I've listed below. The dried rice noodles are a must because without them this would not be chicken NOODLE soup! I like the Taste of Thai brand and find that they are easy to come by. A squirt of lime juice along with a sprinkle of basil and/or cilantro adds great freshness to a broth that has simmered all day. If you like a little crunch beans sprouts are the way to go! And, of course, for a little heat add sliced jalapenos or their spicier cousin, serrano. Enjoy a trip to Vietnam without leaving your house AND have leftovers for lunch the next day! This twist on chicken noodle soup is sure to get you through the winter and keep you warm and fuzzy inside. After all, "pho" is translated from Vietnamese as "delectable". At least, I'm pretty sure I read that somewhere. 

Crock Pot Chicken Pho (adapted from bonappetit.com)

 

For the broth:


2-2 1/2 lb. chicken legs, skin removed
Salt
2 T. ground coriander
1/4 t. ground cloves
1 small yellow onion, peeled and cut into large chunks
3" piece of ginger, peeled and sliced into 1/2" slices
2 whole star anise
2 T. white sugar
1/4 c. fish sauce
1 bunch cilantro, tied in a bunch with kitchen twine

For serving/garnish:

1 lb. dried rice noodles (1/4" wide), cooked according to package directions
2 c. bean sprouts, washed
1 bunch cilantro, chopped
1 lime, cut into wedges
1 bunch fresh basil, chopped
2 jalapeno or serrano peppers, sliced

Place the chicken legs in a 6 qt. crock pot then sprinkle with salt, coriander and cloves. Add the onion, ginger, star anise, sugar, fish sauce and cilantro. Fill the crock pot with water, cover and cook on low for 6-8 hours or on high for 2-4 hours. When ready to serve use tongs and/or a slotted spoon to remove the onion, ginger, star anise and cilantro from the broth. Remove the chicken legs and shred the meat with two forks then return the shredded chicken to the crock pot. Taste for seasoning and add more salt if necessary.

To serve place noodles in a bowl, add broth with chicken and whatever garnishes you prefer!

6 servings (486 calories each serving) according to my calculator on loseit.com

Mulligatawny Soup

Who likes soup with a funny name that tastes great? I like to think of myself as a soup aficionado, so I’m surprised I hadn’t discovered mulligatawny soup earlier. It's pretty simple: mulligatawny soup is just chicken soup with an Indian flair. The story goes that mulligatawny is Indian for "pepper water" and was discovered by the British when they were employees of the East India Company in the 18th century. They took the recipe back home with them and the rest, as they say, is history. There are many different variations of the original, but typically it is a chicken soup base with vegetables, curry (the "pepper" referred to above), chicken, apples and cream to finish it off. Apples may seem like an odd ingredient, but let me assure you it works! In fact, I was quite skeptical about this entire recipe, but it’s been a hit every time. To save on fat and calories I omit the cream entirely, but if you feel extra creaminess is necessary feel free to add it just before serving. I'd say about 1/2 c. would do you just fine but, again, totally unnecessary in my opinion. Enjoy this spicy, rich soup (that is actually good for you) and don't worry if you can't pronounce the name. Just eat and enjoy!

Mulligatawny Soup (adapted from foodnetwork.com)

1 lb. boneless, skinless chicken breast

2 T. olive oil, divided

1 1/4 t. salt, divided

3/4 t. pepper, divided

1 small yellow onion, diced 

4 carrots, diced

4 celery stalks, diced

1 T. + 1 t. curry powder

6 c. low sodium chicken broth 

2 granny smith apples, cored and diced

1/2 c. instant brown rice, cooked according to package directions

1/2 bunch cilantro, chopped

Preheat the oven to 375. Spray a baking sheet with cooking spray and place the chicken on the baking sheet. Season with 1 T. of olive oil, 1/4 t. salt and 1/4 t. pepper. Bake for 40 minutes. Allow to cool then dice into cubes to add to the soup later. Meanwhile, heat the olive oil in a large stockpot over medium heat.  Add the onions, carrots and celery.  Saute over medium heat, stirring occasionally, for 10 minutes  Stir in the curry and continue cooking for 3 minutes.  Pour in chicken stock and let simmer 30 minutes.  Add the remaining ingredients (including the cooked, diced chicken) and let simmer for 15 minutes. Serve immediately.

4 servings (275 calories each serving) according to my calculator on loseit.com

Spring Minestrone

It's a cool day here in KC, in fact this morning one of my Facebook friends posted "June 1st. My furnace is on. What's wrong with this picture?" It does seem a little crazy. At the very least the windows should be opened, but it has just been too darned cold the past couple of nights for even that scenario. This "spring" weather has me craving soup, so I whipped up a batch of spring minestrone. Minestrone is traditionally a heavier dish consisting of a bit of bacon, a ton of winter veggies, all cooked for a long time with pasta added at the end. The pasta soaks up a lot of the cooking liquid, making the soup thick and creamy without adding cream (I mean, you're adding pasta, do you need cream too?) Anyway, this particular recipe uses veggies that are more associated with spring like carrots, asparagus and spinach, but still offers that comforting warmth you want from a bowl of soup. Perfect for a nippy spring day and easy to throw together in the crock pot, this will be your favorite soup…at least until the thermometer hits 90 and you want nothing to do with soup! Enjoy this cool spring while it lasts!

Spring Minestrone (adapted from howsweeteats.com)

1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
1 (28 oz.) can crushed tomatoes (can also use diced)
2 (15 oz.) cans cannellini beans, drained and rinsed
6 c. vegetable broth
2 t. salt
1 t. pepper
8 oz. uncooked small pasta (ditalini, shells, macaroni whatever you like)
1 bundle asparagus, woody ends trimmed then cut into 1" pieces
1 c. frozen edamame (can also use peas, I just don't like peas!)
1 (6 oz.) bag baby spinach
1/3 c. Parmesan cheese, plus more for serving if desired

Place the onion, garlic, carrots, tomatoes, beans, broth, salt and pepper in a 6 quart slow cooker, cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring once or twice if you can while cooking.

About 10-15 minutes before serving add the uncooked pasta,
asparagus, edamame, spinach and 1/3 c. Parmesan cheese. Cook on low for another 10-15 minutes then serve immediately with additional cheese if desired!

8 servings (293 calories each serving) according to my calculator on loseit.com)

Creamy Chorizo and Brussels Sprouts Soup

I have a cold. Yes, last week after having a sick kiddo for half the week it seems I have acquired some of the nastiness. Kids are funny about giving; they won't share their toys but they will share their germs. With that said, Tuesday evening I did NOT feel like cooking. In fact, as I stood prepping two pounds of brussels sprouts for this soup I was feeling rather resentful. Why couldn't my six year-old who passed this cold on to me get his butt in the kitchen and fix his mom some soup? Is that too much to ask? Yep, I'm afraid so. Suffice it to say I was not very pleasant to be around on Tuesday night. However, my mood was greatly improved upon sitting down to a delicious steaming bowl of this soup. The prep was all worth it. Here's the deal: sauté up some chorizo (a spicy Spanish sausage), add diced onion, brussels sprouts, potato and a bunch of chicken broth. Let that simmer then add evaporated milk (for creaminess) at the end. Pure genius and NEVER a combo I would have thought of myself…but I'm sure glad someone else did. The mild spiciness of the sausage mixed with the slight bitterness and lingering earthiness of the brussels sprouts and the creamy, hearty potatoes were the big soup-y hug I desperately needed. Today my ears are stopped up, Yippee! But I have leftover soup, so nothing else matters. On the bright side, I can barely hear the kids ‘not sharing’ their toys.

Creamy Chorizo and Brussels Sprouts Soup (adapted from gimmesomeoven.com)

1 lb. chorizo sausage, finely diced (if you can find ground, even better!)
1 large yellow onion, diced
4 cloves garlic, minced
2 lb. brussels sprouts, ends trimmed and finely chopped
8 c. chicken broth
1 lb. yukon gold potatoes, diced
2 t. paprika
2 t. salt
1/2 t. pepper
1 (12 oz.) can evaporated milk

In a large soup pot brown the chorizo sausage then add the onion and cook for 5 minutes, or until the onion starts to soften and turns translucent. Add the garlic and brussels sprouts and cook for 3 minutes more, stirring occasionally. Add the chicken broth, potatoes, paprika, salt and pepper. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes or until the potatoes are cooked through and the brussels sprouts are tender. Leave the heat on low and add the evaporated milk, allowing the soup to warm through. Ladle into bowls and serve!

8 servings (257 calories each serving) according to my calculator on loseit.com

Coffee Chili with Beef and Black Beans

On Monday morning I woke up to a sick 5 year-old. When I say sick I mean lethargic, feverish, headache; the works. The kid laid/slept on the couch the ENTIRE day. If you are even remotely aware of this child you know he had to have been s-i-c-k to act that way. Tuesday morning (his birthday) my now 6 year-old woke up rarin' to go. No fever and seemingly no symptoms anymore. We played it safe and stayed home all day that day only leaving the house to pick up his older brother from school and then to go out for a birthday taco dinner. Wednesday morning he was fine so I sent him to preschool with donuts for his friends to celebrate his birthday. At about 12:30 I got a call from his teacher saying his fever was back. WHAT?! The kid was fine that morning! So I picked him up and sure enough, fever of 102.4. He laid on the couch all night sleeping off and on. Thursday morning he woke up fever free and said "What are we doing today, mom?" Um, be baffled my friend. How can someone so sick wake up the next day (not once, but TWICE) totally fine? It is a mystery. Know what else was a mystery many times this week? Dinner. Yep, we've all been there. A sick kid, an unexpected event changing our whole day, overtime...whatever it is, sometimes dinner does not come together the way we'd hoped and intended.

 Luckily, I had a small window of time while he was at school on Wednesday (and may I say he probably shouldn't have been at school, but how was I supposed to know?? Mother of the year!) to go to the grocery store and get the stuff I needed for this chili. I'm glad I did because it was quick, easy, and so, so tasty. Trust me, Wednesday night was not a night that I wanted to set foot in my kitchen and cook dinner. This chili came together in about 30 minutes and it had such depth of flavor. From what, you ask? Instant coffee, I say! Yes, that's right, just a tablespoon of instant coffee gave this chili a wonderful depth of flavor and it tasted like it had been cooking all day. For those that don't like coffee never fear. You can't really pinpoint the taste of coffee, but it really gives this quick cooking chili an extra oomph that it needs. We could all use an extra oomph every now and then. I know I could after the week I'd had. And it was only Wednesday...

Coffee Chili with Beef and Black Beans (adapted from Every Day with Rachael Ray, March 2015)

1 lb. ground beef (I used 93/7)
2 T. chili powder
1 T. instant coffee
1 T. coriander
1 T. cumin
1/2 t. salt
1/4 t. pepper
1/2 t. crushed red pepper
1 large onion, diced
3 cloves garlic, minced
2 T. tomato paste
1 1/2 c. beef broth
1 (15 oz.) can black beans, drained and rinsed
2 T. low sodium Worcestershire sauce
Toppings of your choice - I used Fritos, shredded cheese and cilantro

In a medium soup pot over medium heat brown the ground beef, breaking up with a spoon as it cooks. Add the chili powder, coffee, coriander, cumin, salt and pepper and cook for 2 minutes, stirring constantly. Add the crushed red pepper, onion and garlic and cook, stirring occasionally, for 6-8 minutes until the vegetables soften. 

Add the tomato paste and stir until blended then add the broth, beans and Worcestershire sauce. Bring to a bubble then reduce the heat to low and cook for 10 minutes. Serve with toppings of your choice.

4 servings (298 calories each serving not including toppings) according to my calculator on loseit.com

Beef and Barley Soup

My relationship with beef and barley soup goes back a looooong way. When I was a little girl my parents took me to Disney World and we had breakfast inside Cinderella's castle at King Stefan's Banquet Hall. This was every little girl's dream. I mean, eating inside the castle where Cinderella lives with Prince Charming and getting to meet them both over the course of a delicious lunch consisting of prime rib and yes, that's right, beef and barley soup!? Yes, I was in heaven. 

Fast forward a few years and a friend of mine had her second baby. She remarked on facebook how when she had her first baby she had the most delicious beef and barley soup at the hospital (of all places) and was hoping they would have it again. Luckily, I had a recipe and was able to make some for her and deliver it to the hospital so her wish came true. I couldn't help but think of Cinderella when I delivered that soup. Who besides a new mom deserves to feel like a princess for a day (or two or several)? All it takes is a little bit of comfort food sometimes.

Another reason to love this soup is how easy it is to prepare...in the CROCK POT! Hooray! Just brown up some ground beef with onion then add it to the crock with celery, carrots, barley and a few spices and let it simmer away all day on low. Your house will smell amazing and everything you need for a complete meal is right there in one belly warming pot. I'd say that's the royal treatment for sure.

Beef and Barley Soup

1 lb. (93% lean) ground beef
1 small yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
48 oz. low sodium beef broth
1 (28 oz.) can crushed tomatoes (diced work too)
1/2 c. pearled barley
1 t. dried thyme
1 T. dried parsley
1 bay leaf
2 t. salt
1/2 t. pepper

In a medium skillet over medium high heat cook the ground beef and onion until the beef is no longer pink and is broken up and the onion is translucent. Transfer to a 6 qt. crock pot. Add the carrots, celery, beef broth, tomatoes, barley, thyme, parsley, bay leaf, salt and pepper. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Taste for seasoning and serve!

6 servings (204 calories each serving) according to my calculator on loseit.com

White Queso Chicken and Rice Soup

There are few things I love more than a tortilla chip plunged into cheesy queso dip, then shoveled into my mouth. At a Mexican restaurant I have never eaten so many chips and queso that I'm not even hungry for dinner. Nope, not me! Have you ever wanted to just eat the stuff with a spoon? Well, here's your chance, my friends. All the things you love about queso in a soup and it's guilt-free…aside from the cheese, that is…and any chips that you'll want to eat with it for dunking. Okay, not completely guilt-free but it does have way fewer calories than queso dip and the payoff in flavor is the same. Just try to avoid eating an entire bag of tortilla chips with your bowl of soup; save them for the salsa!

White Queso Chicken and Rice Soup (adapted from iowagirleats.com)

1 1/2 lb. boneless, skinless chicken breasts
9 1/2 c. low sodium chicken broth, divided
Salt and pepper
1 1/2 T. unsalted butter

1 green bell pepper, seeded and diced

1 medium yellow onion, diced

3 garlic cloves, minced

3 c. 1% milk, divided

2 (10 oz.) cans mild Rotel

1 1/2 T. chili powder

1 1/4 c. white rice

1/4 c. + 2T. all purpose flour

12 oz. shredded Velveeta queso blanco cheese

Place the chicken breasts in a 4 qt. slow cooker that has been sprayed with cooking spray, add 1/2 c. chicken broth and season the chicken with salt and pepper. Cover and cook on low for 2-4 hours until chicken is cooked through and shreds easily. Shred the chicken and set aside. 

Melt the butter in a large soup pot over medium high heat then add the pepper and onion and season with salt and pepper. Saute until the veggies are tender, about 5 minutes. Add the garlic and cook 1 minute more. Add the remaining chicken broth, 2 1/2 c. milk, rotel and chili powder then turn the heat to high and bring to a simmer. Add the rice then turn the heat down to medium low, place a lid on top and cook until the rice is al dente, stirring occasionally, about 15 minutes.

Whisk remaining 1/2 c. milk with the flour in a small bowl then drizzle it slowly into the soup. Simmer uncovered for 5 minutes. Remove the pot from the heat then slowly sprinkle in the cheese, stirring continuously making sure the cheese melts evenly. Ladle into bowls and serve!

11 servings (318 calories each serving) according to my calculator on loseit.com

Chili Tortellini

Let's be honest. Sometimes cooking is not something we want to do, it's something we have to do. Feeding our family a (hopefully) delicious and (maybe) nutritious meal is a daily necessity, and even for a food lover such as myself the planning, shopping and execution of that whole thing can get tedious at times. Who wants to spend time figuring out what they're going to make, write out a list, drag a preschooler to the grocery store in the cold, come home and put it all away and then prepare a meal? Not me! So, if I were to tell you that I have a complete no-brainer recipe for you that makes a ton of food and tastes great, would you want to know about it? I thought so. Meet Chili Tortellini! Now, if you’re a faithful follower of Shel's Kitchen, you might remember One Pot Chili Mac & Cheese from November: chili and macaroni together in one cheesy dish that could not be beaten…until today. Picture the cheese element in that recipe replaced by cheese tortellini. Go ahead, I'll wait. That's right, now you can see (and almost taste) those little pillows of cheesy goodness tucked right into your spicy chili, giving it a much needed texture difference as you enjoy bite after cheesy, spicy bite. But wait, there’s more! This dish comes together in less than 30 minutes. Perfect for those chilly (see what I did there?) nights when you have to run back and forth to basketball, dance and karate; you can whip this up and leave it sitting in the pot on low while you run every which way and gobble it up whenever you have a minute. Dinner made easily and quickly because let's face it, life ain't always a cake walk...but dinner can be!

Chili Tortellini (adapted from picky-palate.com)

2 (9 oz.) packages fresh cheese tortellini
1 T. extra virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 lb. lean ground beef (I used 93%)
1 t. salt
1/2 t. pepper
4 c. reduced sodium chicken broth
2 (15 oz.) cans beans, drained and rinsed (I used kidney beans but pinto would work great too!)
1 (10 oz.) can Rotel tomatoes
2 T. cumin
1 1/2 T. chili powder
1/2 c. fresh cilantro, chopped

Cook tortellini according to package directions then drain and set aside. While the tortellini cooks heat the olive oil in a large soup pot over medium high heat then add the onion. Saute the onion for 5-7 minutes until tender. Add the garlic and continue cooking for 30 seconds more. Add the beef and stir, breaking up with a wooden spoon, until cooked through and no longer pink. Season with salt and pepper then add the broth, beans, tomatoes, cumin and chili powder. Simmer for 10-15 minutes over medium heat. Add the cooked tortellini and cilantro and serve!

8 servings (362 calories each serving) according to my calculator on loseit.com

Italian Pasta Soup

Earlier this week I told you about cheesy drop biscuits and that I made them to go with soup at my mom's house. Well, my mom has graciously shared the recipe for that soup that we hope you enjoy too. My mom worked at a Middle School (where I attended; she was there when I was in 7th and 8th grade...as if that age isn’t awkward enough?!) where she met so many nice teachers and staff. In fact, she remains in touch with several of them despite being retired over 10 years. When we were eating our soup last Thursday night I asked her where she got the recipe and (surprise, surprise) it was from one of her teacher friends! This recipe is VERY versatile and forgiving; if you don't have one ingredient, just sub in another. She used ground beef but you could you sausage (I may try that sometime soon); use any veggies or beans you have on hand. This is also the perfect way to use up any stray boxes of pasta you have laying around. Throw it all in there, it's fine! If you have a reasonably stocked pantry you can whip it up at a moments' notice. Terrific for a cold night, it makes a ton and leftovers keep in the fridge or in the freezer. Invite your loved ones over for soup and hey, maybe they’ll bring the cheesy drop biscuits?

Italian Pasta Soup 

1 t. olive oil
1 lb. 93% lean ground beef (you could also use sausage!)
1 medium carrot, shredded
1/2 packet dry onion soup mix (if you have onion, dice it up and throw it in there!)
2 t. salt
1/2 t. garlic powder (if you have fresh garlic mince up a couple of cloves and throw it in there!)
1 (15 oz.) can diced tomatoes (crushed work too!)
1 (8 oz.) can tomato sauce 
1/4 t. crushed red pepper
1 t. Italian seasoning
1 1/2 t. sugar
1/2 c. water
1 (15 oz.) can beef broth (use any broth you have on hand!)
1 (15 oz.) can french style green beans, drained (any veggies work!)
1 (15 oz.) can kidney beans, drained and rinsed (any beans work!)
8 oz. small pasta (such as shells or macaroni)
Shredded Parmesan for serving, if desired

In a large soup pot heat the olive oil over medium heat. Add the ground beef, carrot, onion soup mix, salt and garlic powder and cook, stirring occasionally to break up the beef, until it is no longer pink. Add the diced tomatoes, tomato sauce, crushed red pepper, Italian seasoning, sugar, water, beef broth, green beans and kidney beans and cook, stirring occasionally, for 30-45 minutes. You may need to add water a little at a time as it evaporates. Bring the soup to a boil, add the pasta and cook until al dente (about 8-10 minutes depending on the pasta). Ladle into bowls and serve garnished with Parmesan cheese.

6 servings (373 calories each serving) according to my calculator on loseit.com

French Onion Soup

I debated (for about 5 seconds) whether or not I should post this recipe today. I already posted two soups this week (well, one soup and one chili but same concept). However when I started looking at my list of outstanding posts all I really had were crock pot recipes (already posted one of those this week too) and pasta dishes (also posted this week). It's winter and this is how we eat, so...French onion soup it is! Plus, there is something about a good soup that just warms the cockles of your heart. What does that even mean, anyway? I looked it up on Wikipedia (the source of all truth and knowledge) and learned it means "a deep seated contentment has been generated". I'd say that's the very definition of French onion soup; let us proceed.

A good French onion soup has 4 key elements: good stock, caramelized onions, bread or croutons to float on top and most importantly, cheese. Let's take a brief moment to discuss each element. First the stock; it is widely accepted in the foodie community that stock can't possibly be good if it's not homemade. I beg to differ, dear reader. There are so many good stock options (see what I did there?) available now that I believe a boxed stock works just fine. For this soup I used Swanson's beef stock (not broth) and it turned out great but other reliable brands include Kitchen Basics or Pacific Organic. My advice is to pick a name brand, not a store brand this time and embrace the fact that boxed stock works here.

Second, let's talk caramelized onions. I covered caramelizing onion extensively in this post in December. The key is low, slow and patience. For French onion soup the caramelized onions are key so don't rush this process. I promise it will pay off when you (finally) take that first bite of soup! 

Now for the bread: to be authentically French about it (oui, oui) you need to buy a baguette, slice it into thin rounds, toast it then lightly butter before topping your soup. The cool thing is, you can buy a day old baguette for, like, 50 cents, slice it up, toast off what you need for the soup and freeze the rest of the rounds for later! If you are in a hurry (which you shouldn't be if you're making French onion soup. Did you READ my description of caramelizing onions?!) you can use croutons or forget toasting the baguette rounds, but I don't recommend it. 

Lastly, the cheese: traditionally, gruyere is used to top French onion soup. If you want to be authentic, use a good imported gruyere. If you see the price tag and it makes you want to faint (because it ain't cheap, my friends), then pick up a package of Swiss, mix it with a little Parmesan and call it good. It works and it's easier on your pocketbook. 


The most important thing to remember is, you are making what is actually a very basic and easy soup recipe. It's not rocket science, it just happens to take a little time to coax the goodness and love out of the onions. Plus, it's too cold to go outside anyway so why not invest the time inside making delicious soup for your loved ones? Let the cockles be warmed!

French Onion Soup (adapted from smittenkitchen.com)

3 T. unsalted butter
1 T. olive oil
1 1/2 lb. yellow onions, thinly sliced
2 t. salt, divided (plus additional to taste)
3 T. all purpose flour
8 c. beef stock (not broth)
1/2 c. dry vermouth (or white wine)
1 t. pepper
3 T. cognac or brandy
18 (1/4") slices baguette bread, toasted (I toasted mine on a sheet pan in the oven at 400 for about 8-10 minutes, cooled them then lightly buttered with salted butter)

2 c. (8 oz.) gruyere cheese, grated (or a mixture of swiss and Parmesan)

Place the butter and oil in a large stock pot over medium high heat and allow the butter to melt. Add the onions, toss them to coat in the oil and butter, turn the heat to low, cover and allow to steep for 15 minutes. No need to stir or worry about them. Take a break.

When the time is up remove the lid and add 1 t. of salt. Raise the heat to medium and cook the onions for 30-40 minutes, stirring frequently, until they are a deep, even brown. Do not try to rush this process or you will end up with burnt onions. Not. cool.

After the onions are caramelized sprinkle them with the flour and cook, stirring occasionally, for 3 minutes. Add the vermouth in full, then the stock a little at a time, stirring between each addition. Season with the remaining salt and pepper. Bring the soup to a simmer and simmer, partially covered, for 30-40 minutes. Taste the soup and add additional salt if needed, keeping in mind that the cheese will be slightly salty as well. Add the cognac and stir to combine.

At this point the soup can be ladled into bowls, topped with the baguette slices then cheese and served. However, if you want to serve it like they do in a restaurant, read on! You will need 6 individual oven proof soup bowls. Place the bowls on a foil lined baking sheet, ladle the soup into the bowls, top with the baguette slices, sprinkle on the cheese and bake in an oven that is preheated to 325 for 20 minutes. At the end of the 20 minutes turn on the broiler and broil the soup so the cheese gets bubbly and brown for about 2 minutes. Keep a close eye on it so the cheese doesn't burn!

6 servings (444
calories each serving) according to my calculator on loseit.com

Barbecue Turkey Chili

I have a confession to make. Sometimes I don't feel like cooking. (gasp) Yes, I know it may come as a shock to hear that someone who blogs about food gets tired of cooking but it happens. It's usually when I'm super busy or it's the holidays and I am DONE carting food to everyone and their dog's house. Yep, I get tired of cooking and I want something quick, easy and, for the love, something I can prepare with ingredients I already have on hand. This chili fits that bill and it's rich and flavorful to boot! A great twist on an old classic, this is barbecue chili because it contains barbecue sauce (hello, it's right there in the name) and smoked paprika which lends the smokiness (also right there in the name) you crave when you eat barbecue. Let's talk for a minute about smoked paprika. Smoked paprika is an extremely tasty spice but it must be used in moderation. When overused it can completely overpower your dish and give it a funky flavor. So my advice is, don't skip it and substitute regular paprika (because regular paprika lends no smokiness) but be sure you measure it because if you're anything like me you probably often use your palm to measure spices (a little trick I learned from Rachael Ray). The rest of the ingredients in this chili are pretty standard and can be mixed and matched however you like. Don't have roasted red peppers (a great addition, may I add) use extra tomatoes! Only have kidney beans? No problem! Use whatever onion you have on hand (I think I actually used green the day I made this); a touch of garlic powder if you're out of fresh; ground chicken or beef instead of turkey...you get the idea. I think I might make this again this week because I'm still feeling rather burnt out from the holiday season. Have I mentioned I haven't put my Christmas decorations away yet? Sigh.

Barbecue Turkey Chili (adapted from skinnytaste.com)

1 T. olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 t. smoked paprika
1 T. + 2 t. chili powder
1 T. cumin
1/2 t. pepper
2 t. salt
1 t. crushed red pepper
1 (19.2 oz.) package ground turkey (I used 93/7)
1 (12 oz.) jar roasted red peppers in water, drained and chopped
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
3 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1/2 c. barbecue sauce
1/2 c. shredded cheese for garnish, if desired
1/2 c. chopped cilantro for garnish, if desired

Heat a large soup pot over medium heat and add the olive oil, onion and garlic. Cook until the onion is soft and translucent, about 5 minutes. Add the paprika, chili powder, cumin, pepper, salt, crushed red pepper and turkey. Cook, stirring frequently until the turkey is crumbled and cooked through, about 7-10 minutes.

Add the red peppers, beans, broth, tomatoes and barbecue sauce. Cover and cook on medium low for 20 minutes. Remove the lid, taste and add more salt if desired. Cover and cook an additional 10 minutes. Serve garnished with cheese and cilantro if desired.

8 servings (291 calories each serving) according to my calculator on loseit.com

Cheddar Beer Soup

Happy new year, friends! I hope you all had a joyful holiday season and a little bit of time to relax. It's the new year so everyone is talking about salads and exercise again. Everyone but me, that is. I believe in the philosophy of "all things in moderation" so today I bring you a "moderately healthy" cheddar beer soup. This soup is so good that I made it in Omaha at my friend's house on new year's day, then again the next day at home. In Omaha we served it with sliced "everything" bread (like an "everything" bagel with sesame seeds, poppy seeds and garlic on top) and at home I served it with pretzel buns. Both were equally delicious and highly recommended for dunking. 

Now cheddar beer soup is probably not something that comes to mind when you think of healthy eating, but I assure you I have lightened this up as much as I possibly can by subbing 1% milk for the heavy cream and using light cream cheese instead of full fat. I used Tallgrass Brewing Company Pub Ale for this soup because I love the rich but mild flavor. Please, for the love of all things culinarily sound, use a decent craft beer. This soup comes together in a snap, requires minimal chopping, tastes divine AND it looks so cute in my new soup bowls! You should just go ahead and make a double batch so you don't have to make it two days in a row like I did. 

Cheddar Beer Soup (adapted from ljworld.com)

3 T. unsalted butter, divided
1 small yellow onion, finely diced
1 small red bell pepper, finely diced (any bell pepper will do)
2 garlic cloves, minced
3 T. all purpose flour
1/2 t. dried thyme
1 t. dried parlsey
1 c. wheat ale or pale ale beer
4 oz. light cream cheese
3 c. 1% milk
2 t. salt
1/2 t. pepper
1 t. hot sauce (I used Frank's)
8 oz. shredded white or yellow cheddar cheese (I have used both yellow and white and both are equally delicious)

In a medium soup pot melt 1 T. of the butter over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, for 5 minutes. Add the remaining butter, flour, thyme and parsley and cook over medium low heat, stirring frequently, for 5 minutes. Add the beer in small increments, mixing smooth after each addition. Cut the cream cheese into small chunks and add to the pot. Mash and stir the cream cheese until it is completely melted and the mixture is smooth. Gradually add the milk to the pot mixing smooth after each addition. Add the salt, pepper and hot sauce and heat the soup over low heat until very warm. Do not let the soup boil or get too warm or it will burn and you will be sad. Add the shredded cheese in 3 additions, stirring until smooth after each addition. Keep the soup warm over low heat until ready to serve.

5 servings (362 calories each serving) according to my calculator on loseit.com

Jalapeño Popper Chili

Chili is one of my favorite comfort foods in the winter, so when I get a chance to try a new one I am always stoked! In case you've forgotten, I love all manner of jalapeño popper-inspired dishes such as this recipe for Jalapeño Popper Dip (the ideal appetizer for any party in the coming days). You might also remember this recipe for Smothered Jalapeño Popper Chicken, which gives you many reasons to love it, namely the cream cheese, jalapeño, bacon and pork skin combo! It's like the holy grail of chicken...mmm...

Okay about the chili: the traditional chili suspects make an obligatory appearance (beans, tomatoes, onion, etc.) but the essential ingredients making this jalapeño popper chili are jalapeño (of course) and cream cheese which is stirred in at the end and gives the chili an out of this world creamy texture you will absolutely love. I use two jalapeños in my version so my kids will eat it, but if you like things spicy feel free to add more or kick up your pepper to serrano or habanero! My husband often adds hot sauce to his bowl too (he's a chile-head). An exciting twist to your taco Tuesday repertoire, you should whip up a big pot of this and share it with your family. Heck, make a double batch and share it with a friend. We are all so busy this time of year you might make...no, you WILL make their day!  

Jalapeño Popper Chili (adapted from kitchenmeetsgirl.com)

1 T. olive oil
1 medium yellow onion, diced
2 jalapeños, seeded and diced (use more/don't seed them if you want more heat)
3 cloves garlic, minced
1 (19 oz.) package ground turkey (I used 93/7)
1 packet taco seasoning
1 can black beans, drained and rinsed
1 (10 oz.) bag frozen corn (I used Trader Joe's fire roasted corn)
2 (14 oz.) cans fire roasted tomatoes
1/2 c. salsa (I used Herdez)
1 (15 oz.) can low sodium chicken broth
1/2 c. cilantro, chopped
4 oz. low fat cream cheese, diced
Shredded Mexican style cheese, for serving (if desired)

Heat olive oil in a large soup pot over medium high heat. Add the onion, jalapeños and garlic and cook, stirring occasionally, for 5-10 minutes. Add the turkey and cook, stirring to break up the turkey for 5-7 minutes until the turkey is cooked through. Add the taco seasoning, black beans, corn, tomatoes, salsa, broth and cilantro. Simmer over medium low heat for 30 minutes, stirring occasionally. Add the cream cheese and stir well until melted and mixed uniformly. Serve garnished
with cheese if desired. 

6 servings (405 calories each serving) according to my calculator on loseit.com

Broccoli Cheese Soup

Sometimes I think my oldest son is a 35 year-old in a 9 year-old's body. One of those times is when he and I have alone time together and I take him out for lunch. Where does he ask to go, you wonder? McDonalds, Chick-Fil-A, Taco Bell? Nope, the kid has one request only:  Broccoli Cheese Soup at Panera. Isn't he the best?! It's awesome that we can connect and bond through our shared love of this wonderful soup that delivers on all counts:  velvety, smooth, rich, creamy and warming. We'll sit at Panera, barely talking, slurping up our soup and having a keen old time. Afterwards he doesn't even ask for a cookie or pastry for dessert (did I mention this soup will fill you up?); we usually head to the Lego store (he prefers the Panera at the mall) for some browsing. Maybe it's not really the soup, maybe it's the Lego store he's really after. Hmmmm.....

My version of broccoli cheese soup uses skim milk, frozen broccoli (no one will know, promise!), Velveeta "cheese" (you know you want it) and sharp cheddar cheese which makes it skinnier, yet still as flavorful as any restaurant's version. Everything is cooked together then pureed with an immersion blender or food processor until it is the silky consistency we all love. Perfect for a cold winter night (or in my son's case any night) this will warm your heart and fill your belly without all the guilt. And at this time of the year, what more could we ask for?

Broccoli Cheese Soup (adapted from thepioneerwoman.com)

4 T. unsalted butter
1 medium yellow onion, diced
1/4 c. all purpose flour
4 c. skim milk
2 c. fat free half and half
2 lb. frozen broccoli florets
1/8 t. nutmeg
2 t. salt
1/2 t. pepper
2 c. shredded Velveeta cheese
1 c. shredded low fat sharp cheddar cheese

Melt butter in a large soup pot over medium heat then add the onion. Cook the onions for 3-4 minutes then sprinkle with the flour. Stir to combine and cook for 1 minute then pour in the milk and half and half, whisking to combine. Add the broccoli, nutmeg, salt and pepper. Cover and simmer on medium low heat for 20-30 minutes or until the broccoli is tender. Turn off the heat, stir in the cheese and allow to melt. Puree with an immersion blender or in batches in a food processor. Taste for seasonings and serve!

8 servings (288 calories each serving) according to my calculator on loseit.com

Azorean Beef Stew

I have a sentimental attachment to beef stew.  My mom used to make a steak soup (a favorite of my dad's) when I was a kid, my father-in-law makes the most delicious beef stew and when I got married I spent many winter Sunday afternoons and evenings making beef stew. Nostalgia at it's finest!  Last winter I found this recipe for Azorean beef stew on a blog I follow and I knew I needed to try a new twist on a classic! If you have never heard of the Azores it is a group of islands about 850 miles west of Portugal and is known for it's livestock ranching, dairy farming (particularly for cheese and butter) and fishing. Azorean food is characterized by it's rich, hearty and peasant based style of cuisine, like this spicy beef stew. The spicy characteristics of this stew include crushed red pepper, cinnamon sticks and nutmeg.  Each one brings it own flavor profile to the stew.  The crushed red pepper being the hot spicy element, the cinnamon sticks are warm spicy and the allspice is pungent and sweet! You'll find all the familiar elements that you love in beef stew here as well; beef, carrots, potatoes, garlic, onion and bay leaves.  The best part is, as this simmers in your crock pot all day your house is overwhelmed with the most amazing aroma. Cinnamon, beef, garlic! It all works and is worth the wait! I serve this with crusty bread and butter for dipping in the stew (and for sopping up every last bit of broth). Leftovers of this stew will sit and taste even better the next day, your house will still smell amazing and you will have a day off from cooking!  That, my friends, is the mark of a good recipe!

Azorean Beef Stew (adapted from crockpot365.blogspot.com)

2 lb. cubed beef stew meat
1 lb. baby carrots
1 1/2 lb. yukon gold potatoes, cut into bite sized pieces
4 green onions, sliced
10 cloves garlic, minced
1 (28 oz.) can stewed tomatoes
3 T. salt (I know it sounds like a lot but this is a lot of stew!)
1 t. crushed red pepper
2 t. cumin
2 bay leaves
2 cinnamon sticks
1 t. allspice
6 c. low sodium beef broth

Place all ingredients in a 6 qt. slow cooker and stir to combine.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

8 servings (232 calories each serving) according to my calculator on loseit.com

One Pot Chili Mac and Cheese

Comfort food means different things to different people. For some it can evoke memories of childhood (chicken and noodles like my grandma used to make), for some it can conjure a more spiritual experience like a soup that warms your body and your soul (homemade tomato or french onion for me) and for some it can just be a big old, decadent piece of fried chicken for no apparent reason other than it's there and you can! Well, that and the fact that it's breaded and fried, and it comes with mashed potatoes, gravy, green beans that have been cooked in bacon fat for entirely too long, and a cinnamon roll.  But we're talking about Chili Mac here! Stay on task, Shel!  Comfort food like this Chili Mac is like a big hug from someone that you love, a kiss from your mom after falling down or a sweet memory of days passed.

Sometimes life demands comfort food. Sometimes life screams for comfort food of two kinds in the same dish (in this case macaroni & cheese and chili.) You know the days I'm talking about. When you're bogged down with work or your kids are fighting with each other ALL THE LIVE LONG DAY. A few weekends ago my life was screaming for comfort food so I made this. Now, I don't know why, but chili mac and I had never met. It seems crazy to me now because I can't imagine my life without it and I know it's a familiar dish to so many! Extremely versatile in execution because you can use any ground meat you want, any beans you like and any shape of pasta you have on hand this dish comes together in a flash in ONE POT and feeds a small army!  My husband would say most of my dishes will feed a small army.  Cook up a pot, give yourself a culinary hug and feed your army (and someone else's) with this hearty dish!

One Pot Chili Mac and Cheese (adapted from damndelicious.net)

1 T. olive oil
2 cloves garlic, minced
1 large yellow onion, diced
1 lb. ground beef (I used 96% lean)
8 c. low sodium chicken broth
2 (14 oz.) cans diced tomatoes
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
4 t. chili powder
3 t. cumin
1 T. salt
1/2 t. pepper
20 oz. uncooked elbow pasta
1 1/2 c. shredded cheddar cheese (I used sharp cheddar)
4 T. cilantro, chopped

Heat the olive oil in a large dutch oven over medium high heat. Add the garlic and onion, reduce the heat to medium low and sauté the onion for 5-7 minutes until it is translucent and softened but not browned. Add the ground beef and cook, breaking up the meat, until cooked through and lightly browned about 5-7 minutes. Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt and pepper. Bring to a simmer and stir in the pasta. Bring to a boil, cover and reduce the heat to a simmer until the pasta is cooked through, about 13-15 minutes. Remove from the heat and add the cheese, stirring to combine and melt the cheese. Serve immediately, garnished with cilantro.

8 servings (531 calories each serving) according to my calculator on loseit.com

Creamy Spiced Cauliflower Soup

This soup is warm and smooth and luscious and spicy and creamy and all the things you want soup to be PLUS it's low cal!  That's right, a big bowl of this soup will only cost you 175 calories and it will keep you full all afternoon!  Whip up a batch or two and keep it portioned in your fridge for a quick lunch.  You'll be glad you did!

Creamy Spiced Cauliflower Soup (adapted from produceonparade.com)

1 T. olive oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 t. ground cumin
1 t. salt
1 t. turmeric
1/2 t. coriander
1/8 t. cardamom
1/4 t. black pepper
1/2 t. crushed red pepper
4 garlic cloves, minced
4 c. vegetable broth
1 large head cauliflower, roughly chopped
1 (14 oz.) can light coconut milk
1 T. apple cider vinegar
1 t. dried dill

In a large soup pot heat the oil over medium low heat.  Add the onions, bay leaf, cumin, salt, turmeric, coriander, cardamom, black pepper and crushed red pepper.  Saute, stirring occasionally, until the onions are translucent, about 10 minutes.  Add the garlic and sauté for 1 minute more.  Add the vegetable broth and cauliflower and bring to a boil over high heat.  Reduce to a simmer and allow to cook for 15 minutes, until the cauliflower is tender.  Remove the bay leaf.  

Remove from the heat and puree with an immersion blender or, alternatively, ladle the soup in batches into a blender and puree (don't fill the blender too full because hot liquid expands when blended!)  If using a blender, transfer the soup back to the pot and stir in the coconut milk, vinegar and dill.  Heat on low, ensuring it does not boil.  

4 servings (175 calories each serving) according to my calculator on loseit.com