Showing posts with label soup. Show all posts

Crockpot Italian Chicken and Broccoli Rabe Chili


It's hard to write about how delicious this chili was when I've been dealing with my son's stomach virus all night/day.  So just trust me, this was delicious.  One of those easy crock pot recipes that are comforting, healthy and can feed an army.  I used boneless, skinless chicken thighs and when it came time to shred them, they just fell apart.  This isn't your ordinary, same old chili... it's uniquely different with loads of broccoli rabe, sliced red peppers, cannellini beans and parmesan cheese.  

You can find the recipe here.  Now if you'll excuse me, back to Lysol'ing my entire house.
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Beef Stew in a Pumpkin


I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!!  Yeah, my friend's name is Ina Martha Garten Stewart, by the way.  (Just kidding, her real name is Mo.  Ina Martha Garten Stewart is my imaginary friend.)  Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here.  What a perfect dish to prepare for friends and family on Halloween night!  Do it!!
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Buffalo Chicken Chili


I've never been a huge football fan, or I guess I should say, I just don't understand the sport.  I've had a countless number of guys (and a girl) try to explain the rules to me and they go in one ear and out the other.  I'm the fairest of fair weather fans, flip flopping all over the place between my home state team (Vikings), my college state team (Green Bay), my current state's team (Jets) or my man's team (Raider's).  However, I love hearing and seeing it on the TV, because it goes very well with a cozy fire, a dark beer and a bowl of chili.  Like this chili!  This ridiculously tasty and HEALTHY chili.  

Joy Bauer, the Nutrition and Health Expert for the Today Show, is quickly becoming my favorite source for quick, easy and healthy dinners (she was also the genius behind these).  I am a HUGE fan of anything buffalo, which usually translates into mucho calories.  However, Joy was able to take the flavor of everyone's favorite buffalo wings and transform it into a savory bowl of chili.  It's ground chicken, veggies (I added some onions along with the carrots and celery) with a broth of vegetable juice, mixed together with spices and your favorite hot sauce and topped with a creamy whipped mixture of greek yogurt and blue cheese.  SO GOOD!  You can make the whole thing in 30 minutes, however I chose to throw everything in the crock pot and let it simmer for 4 hours on high.         

Make this!  Perfect for that big football game next week.  Recipe here.


*We also added Terra Stix for a crunchy topping.
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Chestnut and Celery Root Soup Recipe


My CSA or community supported agriculture box of produce from Eatwell Farms challenges me with every delivery this season. Bok choy? Cabbage? Celery root? Sure I have a recipe or two for each of those, but week after week and I get bored and need to find something new. As much as I love celery root salad and mash I think I've discovered a recipe I like even better, Chestnut and Celery Root Soup. It would be perfect to serve on Christmas or on New Year's Eve. 

This is the epitome of a shortcut recipe with few ingredients and a reliance on a couple of convenience items namely roasted, peeled and vacuum packed chestnuts I find at Trader Joe's and canned chicken broth. I've mentioned it before, but when I don't have homemade chicken broth, I find Swanson's to be the next best thing. The prep for this soup takes more time than the cooking and it's just a matter of peeling, slicing and dicing onions, celery root and an apple pear. 

Chestnut and Celery Root Soup is really very elegant and rich despite the fact that it has no cream in it. I took my inspiration from a Daniel Boulud recipe I found on Dorie Greenspan's blog, In the Kitchen and on the Road with Dorie Greenspan. That recipe is much more of a chef recipe than mine, but trust me, mine is delicious! It has lots of depth and  a nice balance of sweetness and earthy flavors. 


Chestnut and Celery Root Soup
Makes 4 servings

Ingredients

1 Tablespoon unsalted butter
1 Tablespoon oil
1 small onion, peeled and sliced thinly 
1 apple pear (you could use an apple or a pear if you prefer), peeled and diced
1 celery root, peeled and diced 
1 14.5 ounce can chicken broth or homemade
1/2 cup cooked and peeled chestnuts
1/2 teaspoon kosher salt
Nutmeg
Cream or sour cream, optional for garnish

Instructions

Heat the butter and oil in a saucepan. When the butter melts, add the onion. Cook gently for 5 minutes or until soft, then ad the pear and celery root and cook for another 5 minutes. Add the chicken broth, then fill the can with water and add that as well. Simmer the soup for 10 minutes or until the celery root is very tender. 

Add the chestnuts to the soup and puree in the blender in batches until creamy. Season with salt and add a pinch of freshly ground nutmeg. Serve with a swirl of sour cream or cream and a few bits of chestnut if desired. 

Enjoy! 
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