SOUPER BOWL

This year and most years I could really care less about the superbowl. No Dallas Cowbows? Pshhh. No Beyonce? Uhhhh. Snowstorms +the season finale of football a Twin Peaks binge are two good enough reasons to sit on the couch for the entirety of an afternoon. (Couch sitting is even more justified if you went to the gym earlier that day.) (Add two cuddly cats and an attention-deprived dog and you have the most ideal of couch sitting situations.)

Since I am currently half-assing another Whole30 and had no real plans to watch the sports game, I didn’t deem it necessary to binge on chips and dip and other snacks of their kind. Also, I do not have any of that in my house. Also, I am pretty poor until payday. So what do you make when all you want is a damn fine cup of coffee and something else just as warm? And your refrigerator boasts ingredients like Russian kale & ground turkey & a few tomatoes that you need to hurry up and use? All signs point to soup…er…stew. Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset

Skillet Stew

1 pound ground turkey

1/2 butternut squash, peeled and cubed

1 large red onion, roughly chopped

4 ripe tomatoes, diced

6 cloves garlic, diced

1 bunch Russian kale, roughly chopped

2 strips uncured bacon

4 cups water

seasonings to taste: oregano, garlic powder, cayenne pepper, s&p

*cast iron skillet* or a medium sized pot

  1. In a large cast iron skillet or soup pot, skillet preferred (hence the name) on low-medium heat, begin to fry you bacon. Add garlic and onion. Stir around until the garlic turns golden.
  2. Add squash and let cook for about 10 minutes.
  3. Add kale, tomatoes, and seasonings. Stir.
  4. Add water, cover skillet and let simmer on low for about 2 hours. When your butternut squash is nice and tender you are done.

Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset

Three days later and I am still living off this stew. Three days later and I still have no idea of what went on during that halftime show.

(Bring on baseball season!)

This is also Whole30 apropros. The mug cake I made later that night, however, was not. Souper!

Roasted Carrot & Ginger Soup

If you read my blog you know as a fact that I am a soup lover. For those of you who are just tuning in, I am, as a fact, a soup lover! I don’t discriminate against hot or cold during the alternating seasons. Yeah, I think soup is good anytime, year round.

In preparation for a juice cleanse I would like to do (need to buy a juicer) and as a “detox” from all the deliciously horrible things I ate in Nola, I have been trying to stick to a raw foods diet…or eating clean…or whatever.  Ha. I don’t think that Taverna brunch could be considered raw… I will, however, classify wine and mimosas as juice!  Back on topic. Eating clean. God I hate that term. Looking over my cousin’s meal plans from her juice cleanse, one caught my eye- a roasted carrot soup! Honestly, I only like carrots raw, in stir fry, carrot cake, and carrot souffle. The word roasted changes matters. I don’t think I had ever had roasted carrots before. This recipe is a little bit more on the dirty side of eating!

Image

Ingredients 

4 large carrots, chopped

5-10 garlic cloves, the more the better in my opinion!

1/2 large sweet potato, chopped

2 tbs fresh ginger

the juice of 1/2 lemon

1 1/3 cups skim milk

1/2 cup chicken or vegetable broth

2 tbs flour

2 tsp chipotle powder

sea salt and fresh pepper to taste

1/2 tsp ground mustard

3 tbs coconut oil

(optional) garnish: 1 jalapeno and 1/2 white onion sauteed in 1 tbs butter

Image

The Process

1. Preheat over to 350 degrees.

2. Peel garlic cloves and chop your carrots and sweet potato. I like to leave the skin on my sweet potatoes for that extra fiber! Carefully peel and chop your ginger. Watch out for those fingers! For some reason it’s always a close call when fresh ginger is involved!

Image

Image

Image

3. Toss your garlic and chopped veggies in coconut oil and lemon juice. Season with mustard, chipotle, and salt and pepper. I think the chipotle and mustard together do an adequate job of contrasting the carrot’s sweetness and complimenting the earthiness of the sweet potato.

Image

4. Roast your vegetables in the oven for about 50 minutes, tossing intermittently. Your kitchen should smell like Thanksgiving! Yum!

Image

5. Whisk together you flour, chicken or vegetable broth, and 1/3 cup skim milk.

Image

Image

6. If you want to add something extra, thinly slice and saute a jalapeno and onion half. You’ll be glad you did!

Image

7. When the vegetables are finished, transfer to a blender with the flour, milk, and broth mixture. Blend, slowly add in the remaining milk, season with salt and pepper, and blend some more. Transfer to bowls and serve!

Image

I made some flat bread to go with because I was a carb fiend last week! Well, I crave carbs a majority of the time. I’d say this soup is guilt free for the most part! The ginger gives it a bit of an Asian flair! I ate my leftovers cold the next day. Carrot and ginger gazpacho!

Image

So tell me, are y’all soup time all the time fans? Or do you prefer winter|hot & summer|cold?

Hope your week is getting off to a great start!

Roasted Cabbage & Potato. Soup’s On!

Oh hey! Remember that soup I briefly talked about in my first Friday Favorites post? See picture below.Image

Well, as promised and the whole point of this post, here is the recipe. Today I used cheddar cheese and red peppers to garnish rather than diced jalapeno and Swiss (above).

I take a lot of heat (literally) for liking soups in the summertime. My boyfriend made fun of me for slurping down a huge bowl last week after laying out at the pool. The temperature outside almost matched up with the temperature inside my stomach! I think this soup is good for all seasons because it tastes pretty good cold. That’s how seasonal soups work, right? Hot in the winter? Cold in the summer?

Whatever. Any kind of soup is good anytime of the the year!

After my supply of baby spinach dwindled away and I was left with only potatoes and onions in my produce stash, I decided to make a soup. I dreamed this up while laying in the blazing sun. Oh yeah, I had some cabbage that was going to go bad, too. Why not throw it all in together! Irish-German heritage unite! I came up with a Roasted Cabbage & Potato Soup. Image

Once you know how to make a soup base, in this case a cream soup, you can sub different veggies as you go! Cream of potato! Cream of cabbage! Creamed broccoli! You get the idea. This recipe can easily made vegetarian by using vegetable broth instead of chicken and not using that ONE slice of bacon. I actually make my chicken broth homemade so I don’t have to deal with all the salt and other bad things in canned food.

Ingredients

6 small red potatoes, cubed

1/3 green cabbage, about 4 cups roughly chopped

4 garlic cloves, crushed

1 tsp fresh rosemary

2 tbs olive oil

1 slice of bacon, diced

1/2 sweet yellow onion

3 tbs butter

3 tbs flour

1 cup water

1 can chicken broth

1 cup 2% milk

Seasoning mixture: 2 tbs sea salt, 1 tbs chipotle pepper, 2 tsp black pepper (all spices can be used more or less according to your taste bud’s preferences. 

Garnishes: sharp cheddar cheese and diced red bell pepper or Swiss cheese and diced jalapenoImageImage

The Process

This soup is pretty simple. The majority of time is dedicated to roasting your veggies. Then it’s just simmer time. Also, you will need a blender or food processor.

  1. After chopping your vegetables, place in an oven safe baking dish, toss in olive oil and top with half of your seasoning mixture, diced bacon, and rosemary. Roast in a preheated oven at 375 degrees for about 45 minutes.ImageImage
  2. About 15 minutes before you take your roasted veggies out of the oven begin to make your soup base! We’re gonna make a roux! Saute the chopped onions in the 2 tbs of butter over med-high heat. Be careful not to burn the onions. Whisk in flour. Whisk in remaining spices. Whisk in chicken broth. Whisk in water. Voila! You made a soup base! Doesn’t it smell amazing? Image
  3. Add your roasted vegetables to the soup base along with your cup of milk. Stir continuously so that the milk does not curdle. After about 15 minutes of simmering, you should be ready to transport the mixture to a blender or food processor.Image
  4. Pulse in the blender for about 5 seconds. You may have to do this in multiple steps. Pout into bowls and serve immediately with cheese and diced peppers! The cheese should melt after a few swirls with you spoon!Image

This soup is so deliciously hearty! The roasting, chipotle, and red bell peppers give it that Southwestern feel! Imagine this as the precursor to a huge salad with roasted corn, avocado, and grilled chicken! Why didn’t I make that? Until next time!Image

First Edition: Friday Favorites

ImageTGIF! What a week this has been. Earlier in the week I made a blogging schedule, and I am now oh-so proud that I actually kept up with it! I’m actually a little bit excited for Monday to be here so I can share new & good things with you all! As for now, here are some of my favorite things:

  1. A Beautiful Mess. I know I am very late to follow their blog, but now it is simply one of my favorites! I find so much inspiration here, and Elsie & Emma are the cutest! Their new app is also one of my favorites as well as a top choice for photo editing. Their doodles and borders often find their way onto my InstagramsImage
  2. Speaking of A Beautiful Mess, this dishtowel from Anthropologie has the same name. I love anything home related from Anthro and always keep my eye on their quilts, kitchen accessories, and aprons. I love the embroidery and crochet flowers. Totally gives this a vintage feel and reminds me of helping my grandma do the dishes when I was younger. Image
  3. Yellow Yellow Yellow. It’s my favorite color. We signed the lease for our new place yesterday! Coincidence that the house is painted my favorite color? I think not!Image
  4. Summer Soups. I stayed home from work yesterday and spent almost the entire day with soup on my mind! It was about 100 degrees outside, but I still ate a huge bowl of this homemade roasted cabbage & potato soup! It even tastes good cold, making it alright for summer! Recipe coming soon!Image

These are some of my favorite things. I hope you all have a wonderful, fun-in-the-sun filled weekend! & If you would like to keep up-to-date with all of my posts, follow me on Bloglovin.

White bean poblano chicken chili

There are three things I think about before I go to bed: food/recipes/cooking, my boyfriend’s cute face, and what I am going to wear the next day. Actually, I feel like these three things are always on my mind! The main thought crossing my mind last night as I was shivering myself to sleep was how I could really go for a warm bowl of chili. But I didn’t want winter chili, you know the kind with beef and tomato sauce. I wanted something lighter. I wanted something fit for the Spring. I wanted something fit for this Texas Spring (constant back-and-forth of perfect weather and freezing temperatures).

I always see recipes online for summer soups and chiles. I guess this recipe plays off of that and my love for anything tomatillo. The wheels in my head turned and turned all night. These thoughts coupled with my dog Gypsy’s munching on her new duck toy all night kept me awake. Oh yeah, I was effing cold, too. The firs thing I did when I woke up this morning was jot this idea down in my moleskin and then make a shopping list, for….wait for it….. WHITE BEAN POBLANO CHICKEN CHILI!

Here it goes…..

Ingredients
12 tomatillos, husks removed and rinsed

6 cloves of garlic

2 serrano peppers

2 poblano peppers

1 white onion

1 can sweet golden corn

1 can great northern beans

1 14.5oz can of chicken broth

2 boneless, skinless chicken breasts

1 cup water

1-2 tbs flour

spices: cumin, oregano, sea salt, and black pepper (all to taste because I like a lot of flavor)

garnishes: cilantro, avocado slices, and queso fresco

Directions (with pictures!)

1. After husking and rinsing your tomatillos, quarter, then roughly chop.

Image

2.  Dice up your 6 cloves of garlic.

3. In a pot or really deep saucepan heat up 1 tablespoon of vegetable oil. I actually used 1 tablespoon of bacon grease to accentuate the smoky flavor of the poblano peppers. I also always save my bacon grease, so I had it on hand.

4. Dump in your tomatillos and garlic. Season with all the above mentioned spices to taste. I like dishes with a lot of flavor, so I feel like I always overuse… Cook for about 15 minutes until the tomatillos change color and texture from the originally light greenish white spongy to a more yellow green saucy consistency.

5. Wash your poblano peppers and take the seeds out just as you would a bell pepper. Roughly chop and throw them into the mix cooking for about 5 more minutes. Image

Image

5. Once the poblano peppers are a bit more tender, add your serrano peppers. These bad boys will give you a little more spice. (Serranos are the skinnier peppers but are just as hot or even hotter than jalaps!) Cook about 5 more minutes, seasoning as you go.

6. Transfer everything in your pot to a blender and add half of your can of chicken broth. Give it about six good pulses! This will be part of your soup base!Image

7. Add about 2 tablespoons of flour to your remaining can of chicken broth, giving it a quick whisk. This will help to thicken your soup while it simmers.

8. Open and rinse your cans of corn and beans. Add to the original pot with either 1 more tablespoon of bacon grease or vegetable oil. Season and “brown” for about 5 minutes.

Image

9. Once you have “browned” your beans and corn, add the poblano-tomatillo puree. Image

10. Roughly chop your white onion and add to the soup. I do this after the pulsing because I like the crunch of more onion.

11. Stir and add the rest of the chicken broth mixed with flour as well as 1 cup of water.

12. Let simmer for about 15 minutes. Keep stirring so the chili won’t stick to the bottom of the pot.

13. While the simmering is taking place, cook your chicken! I only used salt and pepper to season the chicken.

Image

14. When your chicken is finished, shred the shit out of it with two forks! If you are not an expert chicken shredder, you can use a knife. This will also be a good time to make sure your chicken is fully cooked. I gave my bf food poisoning after feeding him undercooked chicken and waffles. Gross. You don’t want that.

15. Finally add your fully cooked and shredded chicken to your chili. Let it simmer for a couple minutes if you are not dying of starvation. If you’re super hungry, this WHITE BEAN POBLANO CHICKEN CHILI IS GOOD TO GO!

I like to add queso fresco, cilantro, and avocado because those three ingredients are the trifecta cherry on top!

ImageImageImage

Some thing to remember that I left out: wash your hands multiple times with soap and water when dealing with peppers, and do not touch your eyes unless you want to go blind! I will probably sleep in my contacts tonight….uhhhh….

I am used to cooking Mexican food all the time. Being from south Texas, it might be in my blood. Don’t be fooled by my lack of a tan! If you do not cook often and feel like getting in the mood, I listened to a mix of these Pandora stations:

Image