Cooped up with Curry…Curried Black Bean, Sweet Potato and Coconut Soup

Two of the greatest things that have come from this blog are the conversations it has started about cooking, food and nutrition, as well as the exchange of incredible recipes it has prompted.  Several of my coworkers share my love of cooking delicious, wholesome dishes and send along some of their favorites for me to try. This is one that I smelled in the lunch room one day and had to try. Once you get a whiff, you’ll understand. I am not usually a huge fan of curry but the flavor combo in this soup is really amazing and you can control how much of a punch the curry packs.

This was our soup for the week and given the snow that’s STILL falling outside and the freezing temperatures, it’s proving to be a perfectly timed addition to our menu.  I’m cooped up with curry and loving every bite.

The recipe below comes from a great blog and I think I’m going to enjoy experimenting with a few more of Keep It Simple Food’s dishes.

Curried Black Bean, Sweet Potato and Coconut Soup

• 1 can black beans (drained)
• 1 can light coconut milk
• 1 carton veggie stock
• 1 teaspoon curry powder (or start to 1/2 tsp. and add more to taste)
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger root
• 1 teaspoon cumin (optional)
• 1 cup chopped onion
• 2 cloves garlic (minced)
• Extra virgin olive oil
• A good handful of chopped cilantro (save some for garnish)
• A pinch of love
• 1 large sweet potato (cooked and peeled)
• salt to taste (approx. 2 tablespoons)

Either cook a whole sweet potato and scoop out the middle, or peel, cut and bake until soft. Set aside.

In a large stock pot, heat a few tablespoons of olive oil and cook down the onions and garlic until soft. Add the spices and saute for two more minutes.

Add the beans and sweet potato, cook for a two minutes, then add the coconut milk and veggie stock. Bring the soup to a boil, the reduce to a gentle simmer for 20 minutes and season with salt, pepper and love.

Carefully use your immersion blender to blend the soup into a delicious creamy texture.

I served our soup over orzo but your favorite rice will do just fine.

Enjoy!

Weathering #Blizzardof2015 with Comfort Food…Lightened Up Chicken Pot Pie

It’s here!  We’ve been talking about it for days.  We’ve wiped out every grocery store, Home Dept and liquor store from DC to Portland.  The fridges are stocked, everything is cancelled and people are hunkered down for what could be a crazy 48 hours.

When the wind is howling and the snow is piling up by the FOOT, it’s time for comfort food.  This creamy delicious chicken pot pie with whole wheat biscuit topping will keep you warm and cozy from the inside out. Instead of a super thick gravy-like sauce or crazy buttery crust (delicious, yes…healthy, not so much), this recipe packs all the flavor of classic chicken pot pie, without all the fat and calories.  Because let’s be real, when you’re cooped up inside for days, there are bound to be a few extra snacks, treats and drinks.

Chicken and Biscuit Pot Pie

• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 4 teaspoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup broccoli rabe, chopped
• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups lowfat milk
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup peas, thawed if frozen
• 1 1/2 tablespoons fresh thyme leaves
• A pinch of love

Biscuit Topping

• 1/2 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons canola oil
• 1/2 cup lowfat buttermilk (I used 1% milk and lemon juice)
• Another pinch of love

Warm a few tablespoons of olive oil in a deep skillet on the stove top.  Add the raw, cubes of chicken and season with salt and pepper. Cook the chicken until it’s lightly browned. Set the cooked chicken and any juices from the skillet aside in a separate bowl.

Add a bit more olive oil to the pan, cook the chopped veggies and garlic.  I used a bag of mixed frozen veggies (corn, carrots, green beans) and just added fresh onion, garlic and a handful each of frozen broccoli rabe and frozen celery.

Once the veggies are soft, add the milk. In a separate bowl or measuring cup, dissolve the flour in the chicken broth, then add it to the the skillet. Stir and bring the liquid to a boil. Let simmer for 2 minutes. Return the chicken and juices to the skillet and stir. Add thyme and season with salt and pepper to taste. Don’t forget the love.

In the food processor, pulse butter, white and whole wheat flour, oil, baking power, baking soda, salt and buttermilk.

Pour the chicken and veggie mixture into a small casserole dish. Top with six biscuit-sized scoops of batter.

Bake at 375 degrees for about 20 minutes until the dish is bubbling and the topping is golden brown.

Stay warm and enjoy!

Tomato Basil Soup…With Grilled Cheese Of Course!

If you asked me when I was four what my favorite meal was I would have told you without hesitation, “grilled cheese and tomato soup.”  Ask me today what my favorite meal is and I will tell you without hesitation, “grilled cheese and tomato soup.”  Not feeling well…grilled cheese and tomato soup.  Bad day…grilled cheese and tomato soup. Post-marathon refuel…grilled cheese and tomato soup.  Dinner tonight…grilled cheese and tomato soup. You get the picture. It’s not fancy but it’s my ultimate comfort food.

One of the first things I could “cook” by myself was Campbell’s tomato soup.  Just add a can of milk, heat and stir! My cooking skills have evolved a bit and now I make the soup from scratch.  I’ve tried a few different recipes but this one gets the best reviews. It’s rich without needing any cream.

Roasted Tomato Basil Soup

• 3 pounds ripe plum tomatoes, cut in half lengthwise (I think Campari tomatoes work best)
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice (I used crushed tomatoes)
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves (I used dried thyme)
• 1 quart chicken stock or water
• A pinch of love

 

Drizzle the halved tomatoes with olive oil on a cookie sheet, season with salt and pepper, and roast at 400-degrees for 35 minutes.

 

In a large stock pot, sauté the onions, garlic and butter on medium heat until the onions are soft and translucent. Add the red pepper flakes, basil, thyme, stock and canned tomatoes and love.  Stir.

 

Add in the roasted tomatoes, bring the soup to a boil and let simmer for 25-30 minutes. Puree the soup with a hand blender or food processor.

 

 

 

Serve with a delicious grilled cheese sandwich. Enjoy!