Honey Baked Ham Pea Soup

One of my fondest memories of my Nana was her in the kitchen. She was an amazing cook.  I don't have a single memory at her house without it involving sitting at her kitchen table eating a mug of soup (you never went to her house and left hungry).  However, there was one soup the grandchildren refused to try, split pea soup.  Perhaps it was the green/brownish color or the odd texture, but either way, I wouldn't touch it with a ten foot pole.  After years of fighting her on it, Nana got creative.  I vividly remember arriving at her house with my sisters and her stopping us at the door with blind folds. She told us she made us a wonderful surprise and we had we could not peak until she said so.  We all were escorted into the kitchen and seated at the table.  She walked around the table and gave each of us a taste of the surprise.  We all were squealing at how wonderful the warm soup was when she tore off the blindfolds for us to see the green mixture sitting in front of us.  My Nana insisted things aren't always as they seem and when it comes to split pea soup, that is definitely the case! The recipe below is not my Nana's recipe but is adapted from my Ina Garten's cookbook, Foolproof.  The Christmas leftovers had to be put to good use :)

Honey Baked Ham Pea Soup
Serves: 4-6
Source:  Adapted from Ina Garten's Foolproof Cookbook

1 lb frozen peas
1 1/2 cups honey baked ham, cut into 1/4 inch cubes
1 large shallot, finely diced
1 large garlic clove, finely diced
1/2 tsp salt (more or less depending on taste)
1/2 tsp pepper (more or less depending on taste)
2 cups cooking stock
1 cup white wine (I used pinot grigio) 
olive oil
Parmesan (optional for garnish)

In a large pot or dutch oven such as a Le Creuset, warm oil over medium heat.  Add shallots and saute for 5 minutes until translucent.  Add garlic and heat for one minute. Add ham and saute for one minute to allow fat to coat bottom of pan.  Remove ham and set aside.  Add stock, wine, frozen peas, salt, and pepper to the pot and bring to a boil.  once boiling, reduce down to a simmer.  With a hand held food processor, puree peas into liquid.  Once done, add ham back into mixture and allow to simmer for 30 minutes.  Add more salt and pepper to taste before serving.  Serve with or without a garnish.  Garnish ideas include homemade croutons or Parmesan.  

Notes:  When I made this I kept the meat in the soup when I pureed the peas.  The taste was great, but the texture was a bit lumpy. As indicated in the recipe above, I suggest removing and adding back so the meat are in large bits and the pea soup will be creamy and smooth.  

Ratings:
Miss J, 8 out of 10
Moe, unrated (he is at work)

- Miss J

Moroccan Chicken and Butternut Squash Soup

I can't rant and rave enough about this soup.  It is a burst of flavor with every bite and depending on your preference, it has some heat to back it up as well.  Depending on the size of the butternut squash cubes, you may need to cook the soup more or less time after the couscous has been added. 

Moroccan Chicken and Butternut Squash Soup
Source: Modified from Cooking Light Magazine Jan/Feb 2012
Serves:  4

1 cup chopped onion
2 boneless chicken breasts
1 tsp cumin
1/3 tsp ground cinnamon
1/2 tsp ground red pepper (more or less depending on preference - I vote more)
3 cups (1/2 inch) cubed butternut squash, peeled
6 baby zucchinis, cut into 3/4 inch length and 1 cm thick 
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1/3 cup uncooked couscous
1 tablespoon cilantro-basil pesto (or chopped basil)
olive oil (1 tablespoon)
salt and pepper

In a large stockpot (or a dutch oven), heat olive oil covering the bottom of the pan.  Add onions and cook for 5 minutes while stirring constantly.  Add chicken to the pan and cook for four minutes or until golden brown on all sides.  Add cumin, cinnamon, and pepper to the pan and cook for 1 minutes, stirring constantly.  Add butternut squash and tomato paste to the pan and cook for another minute.  Add chicken stock and bring to a boil.  While chicken stock is heating up, stir and loosen up the brown bits at the bottom of the pan.  Once a boil is reached, reduced to a simmer and cook for 8-10 minutes.  Stir in couscous, salt and pepper, and zucchini.  Cook for 30 minutes on low or until butternut squash is tender. Stir in pesto and remove from heat.  Serve immediately. 

Ratings:
Miss J, 9 out of 10
Moe, 9 out of 10

-Miss J

A Halloween Tradition - Beef and Butternut Chili

As I have gotten older, I have found each year I dislike Halloween more and more.  I think if I had a kid, it would be different, but for now, the idea of dressing up in some skanky costume and freezing my ass off all night doesn't sound like a fun time.  Central West End, the area we live, has a famous Halloween party each year in which the streets shut down and there is a stage set up with lights, music, and of course, lots and lots of alcohol.  People pretty much just get shit boxed and prance around in their costumes.  Moe and I went to a bar to watch the OSU game, but were able to witness the "Halloweeners" having a grand old time as we walked to and from the bar.  To give you an idea, we were accompanied home by a guy dressed as a drill sergeant in full army gear.  He was in a dead sprint up and down the street while laying on his whistle with pure intensity with every stride.  The best part is, he was 100% by himself performing this act :)  I have to say, as much as I don't like this holiday, I am always pleasantly surprised by the dedication and creativity that occurs on Halloween.

Since I love cooking, I thought it might be fun to start a tradition of cooking chili on Halloween.  Since cooking is something that I enjoy doing, I am trying to transition the holiday into something more fun.  I normally go with my mom's standard, Super Duper Chili recipe, but I thought that it would be fun to try something new.  I was reading Jaime's blog a few weeks ago, and laughed when she made the comment "everyone thinks their chili is the best".  This is 100% true as the first thing I thought of was why on earth would I make her chili when mine is so good!  With this is mind, I have decided to branch out.  In the spirit of fall (and my secret love of butternut squash), I decided to go with a Beef and Butternut Chili. Bon Appetit!

Beef and Butternut Chili
Source:  Modified from Cooking Light, November 2011

2 tablespoons of olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1/2 inch cubes
salt and pepper
1 1/2 cups of chopped onion
1/2 cup chopped bell pepper (preferably green, but I used orange because that's all I had)
2 tablespoons tomato paste
1 tablespoon minced fresh garlic (approximately 2 smaller cloves)
2 teaspoons diced jalapeno pepper
2/3 cup of dry red wine
1 1/2 teaspoon ground ancho chile pepper (less if you don't like spciy foods)
1 teaspoon dried oregano
1/2 teaspoon ground red pepper (less if you don't like spciy foods)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
2 cans (14 ounces each) of diced tomatoes, undrained
1 can (15 ounces) no salt added kidney beans, rinsed and drained
2 cups (1/2 inch) cubed and peeled butternut squash (frozen works as well)
1 cup coarsely chopped carrots
1/2 cup of apple cider (optional)
6 tablespoons reduced fat sour cream
2 tablespoons fresh cilantro leaves (or cilantro pesto)

Heat a large stock pot (or dutch oven) over medium - high heat.  Add 1 teaspoon of olive oil to the bottom of the pan.  Season beef with salt and pepper and add to the stock pot.  With long tongs, saute the beef for 8 minutes until brown on all sides.  Be careful to not let it sit unattended as it will burn quickly.  Remove beef from pan and set aside (including the juices from the meat).  Add another tablespoon of olive oil to the stock pot.  Add onions and bell peppers and saute for 3 minutes or until onions are translucent. 

Add tomato paste, garlic, and diced jalapeno.  Saute for another 2 minutes on medium high.  Add wine and bring to a boil.  You will need to scrap the pan while cooking for 2 more minutes.  Add the beef back into the pan.  Add ancho chile pepper and the next 7 ingredients (through kidney beans).  Bring to a boil. 

Cover the stock pot and reduce heat to medium - low.  Simmer for 1 hour (stirring occasionally to make sure pan is not burning).  Be CAREFUL when you open the stock pot as the steam is very hot (I have a burn on my arm to prove it)!  After an hour, add butternut squash and carrots.  If you like your chili thinner, add apple cider.  Mix well and cover again.  Simmer for another hour until beef is tender.  Ladle 1 and 1/3 cups of chili into 6 bowls.  Serve immediately with 1 tablespoon of sour cream and 1 teaspoon of cilantro (or cilantro pesto which I bought at Whole Foods). 

Ratings
Miss J, 10 out of 10 - absolutely loved this recipe!
Moe,  hates chili so he doesn't get to vote on this!

- Miss J

Creamy Chicken Soup with Mushrooms, Barley, and Bacon

I am officially back from my three week leave of absence from blogging.  I have been so stressed with work and trying to sell our house that I have let my personal life slip away from me. To give you an idea, the other night I got home from work at 10 pm and Moe asked what we were having for dinner.   I nicely said we are having cereal, proud that I had some sort of plan.  He looked at me and just laughed.  Annoyed, I starting flipping out about that fact that cereal was not an acceptable dinner to him.  He quickly responded, "Cereal is not the problem.  We haven't had milk for over three weeks."  In conclusion, this weekend was me trying to patch my life back together.  Cooking is always a step in the right direction to creating some normalcy in my life.

One of my good friends started a cooking blog this fall, No Peanuts. No Cilantro.  I love the selection of dishes she blogs about because they are gourmet but for the everyday cook.  I have been dying to make several of the recipes but since I know this will be a busy week, I decided to go for a soup so that I could pack the leftovers for lunches. 

(Jaime's picture is better on her blog so check it out!)

Creamy Chicken Soup with Mushrooms, Barley, and Bacon
Source: Modified (only slightly) from No Peanuts. No Cilantro.
Serves:  8 servings

1 cup of quick cook barley
2 cups of water
dash of salt
6 ounces bacon, diced
1 tablespoon olive oil
12 ounces shitaki mushrooms, sliced (original recipe called for crimini)
1/4 cup white wine (optional)
1/4 cup (1/2 stick) butter
2 carrots, peeled and diced
2 celery stalks, chopped
1/2 cup chopped shallots
4 garlic cloves, minced
1/3 cup all purpose flour
10 cups chicken stock
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked chicken breast
1 1/2 cups frozen corn kernels
1/4 cup heavy cream
3/4 cup light sour cream

In a large stockpot, cook bacon over medium heat until browned.  Remove with a fork and place on a Scott towel lined plate to cool.  In remaining oil in pan, add mushrooms and stir.  Add wine and cook for approximately 8 minutes while mushrooms soften and alcohol in wine burns out.  Remove mushrooms from stock pot and place in a bowl to the side. 
 
In the same stockpot, add carrots and celery and butter.  Cook until vegetables are tender 5-10 minutes depending on thickness of carrot slices.  Add shallots and garlic to the pan.  Be sure to stay close to pan while these saute to avoid burning the garlic.  Once onions are soft, sprinkle flour into the pan and stir well.
 
Add mushrooms back to the pain as well as the chicken stock and rosemary. Bring mixture to a boil, stirring occasionally.  Reduce heat to a low and let simmer for 15 minutes. 
 
While soup is simmering, boil two cups of water in a pan.  Once water is boiling, add barley and salt.  Stir and cover for 10-12 minutes or until water is absorbed and barley is light and fluffy. 
 
Add barley, bacon, corn, and chicken to the stock pot.  Simmer for 10 more minutes.  Add in the cream and sour cream mixing well to avoid clumps.  Season to taste and serve!
 
Note:  I had so much leftovers that I ended up freezing half of it.  If I made this again, I would use less bacon as I thought the bacon flavor was a bit overbearing (this could be avoided by using turkey bacon instead).  However, Moe said the bacon was his favorite part so everyone to their own :)

Ratings
Moe, 8 out of 10
Miss J, 8 out of 10 

 Fresh mushrooms, celery, and carrots.

Fresh garlic.

Chopped shallots.

Spinach, Pasta, and Chickpea Soup

Cool weather has finally arrived and as a result we have officially entered into "SOUP SEASON"!  I love soups so be prepared to be reading lots of recipes that involve my crock-pot, a stock pot, and/or a ladle.  This recipe was very light and was a good starter dish for my Quick Pastitsio that I served last night.  It reminded me of wedding soup but without the sausage.  The lemon was very subtle but added a nice smooth flavor to the soup. 

I forgot to take a picture before I served the soup so I had to take a picture of the picture.  Source:  Cooking Light Magazine, October 2011 (page 34)

Spinach, Pasta, and Chickpea Soup
Source:  Adapted from Cooking Light Magazine, October 2011
Serves:  4

1 tablespoon extra-virgin olive oil
3 garlic cloves
2 thinly sliced green onions
4 cups of chicken stock (low sodium) - or vegetable stock if vegetarian
2 cups of water
1/3 cup of carrots, diced into cubes
3/4 cup of orzo (sun dried tomato, spinach, original blend)
1 tablespoon of graded lemon zest
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 tablespoon of fresh oregano
1 tablespoon of lemon juice
salt and pepper
6 oz of fresh baby spinach
1/3 cup of grated Parmesan cheese

Chop onions and garlic.

Heat large saucepan over high heat.  Add olive oil.  Add garlic and onions and saute for 1 minute.  Add onions to crock pot. In pan, saute carrot cubes until slightly softened.  Remove oregano from the stem and roughly chop. 

Add onion mixture, broth, water, oregano, and orzo to the crock-pot. 

Add all remaining ingredients together in the crock pot and cook on high for 2 hours. When orzo and carrots are soft, soup is done.  Add salt and pepper to taste.  Reduce temperature to warm until ready to serve.  Serve with Parmesan cheese on top. 

Ratings
Moe, 8 out of 10
Miss J, 8 out of 10

- Miss J

Roasted Corn and Red Pepper Soup

Serves: 6
Source: Miss J

32 oz Trader Joe's Roasted Corn Soup
1/2 cup Roasted Corn
1/4 cup Chopped Red Peppers
1/4 cup chopped onions
1 cup of diced potatoes (5 small golden potatoes)
1/4 cup of chopped carrots
1 cup of diced chicken, cooked
2 tablespoons of fresh parsley
1 tsp of chili powder
1/2 tsp of chili flakes (optional)
cheddar cheese
salt and pepper to taste

Mix all ingredients in a crock pot and cook on low for eight hours or on high for four hours until potatoes are tender. Top with cheese and parsley garnish.

Notes:  Frozen vegetables work well for this recipe if you dont' have any fresh in your fridge.

Ratings:
Moe, 8 out of 10
Miss J, 8 out of 10

- Miss J

Super Duper Chili

This is a recipe that my mother passed on to me a long time ago.  She actually entered it into a chili competition years ago.  It is one of my all time favorite chili recipes.  I generally make a whole pot and freeze half of it to heat up at a later date.  Hope you enjoy!

Serves 14
Source:  Mi madre

1 lb pork sausage (either Italian sausage or spicy sausage)
1 lb ground beef (I use ground turkey or chicken)
2 cans (15 1/2 oz each) hot chili beans
1 jar (16 oz) salsa (I use ones with corn and black beans in it)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 oz. Velveeta cheese, cubed
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

In a saucepan or soup kettle, cook sausage and beef over medium heat until no longer pink; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour for flavors to combine.

OR

Lightly brown meats and then combine all ingredients into a crock pot and cook until meat is thoroughly cooks and chili is bubbly (approximately 4 hours). I use this method when I cook as it allows more time for the flavors to meld together. If desired top with a teaspoon of low fat sour cream and a bit of cheddar cheese.

Notes:  You will want to use more or less spices depending on taste preference.  I also add a 1/2 cup of roasted corn to the chili which is not part of the original recipe. 


Ratings:
Moe, unrated as he hates beans :)
Miss J, 10 out of 10

Chicken Posole

Chicken Posole

Serves:  4 (1 1/2 cups soup, 2 tablespoons avocado, and 1 radish)
Source:  Cooking Light Magazine, August 2010

A nice twist to a traditional vegetable soup.  This recipe can be completed in 20 minutes which is perfect for the working professional who is short on time!

1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (8 -oz) package pre-chopped onions and celery  mix
4 canned tomatillos, drained and coarsely chopped
2 (14 oz) cans fat-free, less-sodium chicken broth
1 (15 oz) can white hominy, rinsed and drained
2 cups chopped skinless, boneless rotisserie chicken breast
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced
4 radishes, thinly sliced
Cilantro leaves

1.  Heat olive oil in a large saucepan over medium-high heat. 
2.  Add oregano, cumin, chili powder, garlic cloves and onion and celery mix.  Saute 2 minutes. 
3.  Stir in tomatillo and cook for 1 minute. 
4.  Add broth and hominy to the saucepan.  Cover and bring to a boil.  Uncover and cook for 8 minutes. 
5.  Stir in chicken and cook 1 more minute or until heated. 
6.  Remove from heat.  Stir in lime juice, salt, and pepper.
7.  Divide evenly amount 4 bowls and top with avocado and radish. Garnish with cilantro, if desired.


Notes:  I don't like radish so I eliminated this from the recipe.  I also added broccoli, green beans, and peas to the soup to make it more vegetable heavy.  Because I added so many vegetables, I also added a can of V8 juice with some extra chili powder to create more broth and give it an extra kick!  I served it with a side of No Guilt corn bread from Trader Joes (one of my favorite bread mixes)!  This recipe can also be made in a crock pot.  Just combine all the ingredients except for avocado, radishes, and cilantro in the crock pot and cook on low for 3-4 hours.  Keep warm until ready to serve.    

Chicken Posole

I forgot to take a picture the day I served this so it is missing the avocado and the cilantro which is one of the best parts!

Ratings:
Moe, 7 out of 10
Miss J, 8 out of 10

- Miss J