In a far more pleasant food experience than today’s hot and sour soup was yesterday’s lunch date with Aaron and Brock at Xoco. Lunch started off with a bowl of the soup of the day. I don’t remember the name but it had spinach, potatoes and poblanos. Devine. Then we moved on to our tortas. Aaron ordered the Ahogada(pork carnitas), I ordered the Pepito(braised shortribs) and Brock got the special of the day Goat Barbacoa. All were amazing, but I think I liked the Ahogada the best. The great thing about going to lunch with close friends is that you can share your food… which we did. The Ahogada: Lunch with friends wouldn’t be complete without a plate of freshly made churros with house made chocolate dipping sauce.
After having some amazing Tom Yum soup recently, I have been wanting to make a hot and sour soup. I found this simple recipe and have been wanting to make it for about two weeks. I finally got around to making it this morning. It was awful. I took one spoonful and nearly spit it out. Brian was able to choke down a half of a bowl, but I wasn’t nearly as brave. I am going to go ahead and post the recipe even though we didn’t like it because it had a 4.5 star rating out of 5 by 30 reviewers. So, maybe you’ll like it. Adapted from weightwatchers.com: Start by soaking a 2oz package of dried shitake mushrooms in warm water for 30 minutes. After 30 minutes, remove mushrooms from water, remove stems and thinly slice. In a soup pot, combine: 4 cups fat-free chicken broth 2 T rice vinegar
I had the privilege of eating my dad’s chili while I was home. My dad must have forgotten that his birthday is coming up, as he forgot to send chili back to Chicago with me. Since I didn’t have any of his to eat, I was forced to make my own. When looking for recipes, I knew that I wanted it to be a little spicy and healthy. And in the words of my late uncle, “When you are eating chili, you shouldn’t be able to see the bottom of the bowl.” This is an easy slow cooker recipe I came up with based on a variety of different recipes I had seen online. Ingredients: 2 pounds lean ground turkey 1 15 oz can of chili beans(either medium or hot spiciness), undrained 1 15oz can of kidney beans, drained 1 15 oz can of black beans, drained 3 15oz cans of fire roasted
I found this recipe at the same time I found the Thai Chili recipe that I recently blogged about. This soup is a perfect weeknight dinner since it only takes about 30 minutes to make from start to finish. Adapted from January 2011 Clean Eating Magazine: Cut up one pound of boneless skinless chicken breast into bite sized pieces. Set aside. Chop up 4 cups of cauliflower, one small red bell pepper and a medium red potato. Set aside. Pull out your 4-quart pan or your favorite soup making pot. Heat 2T of light coconut milk over medium heat, swirling to coat pot. Be careful not to let the milk boil. Add chicken, covering the bottom of the pot and season with 4 teaspoons of curry powder. When edges of chicken turn white, stir or flip chicken to cook other side. Cook chicken another 1-3 minutes or until lightly golden. Add in
I can eat soup for every meal in the fall and winter. So, it comes as no surprise that I have been tearing soup recipes out of magazines right and left lately. I found two easy, filling and delicious recipes in the latest issue of Clean Eating magazine. While, I don’t eat “clean,” I have found several good recipes in their magazine. I saw this Thai chili recipe and had to try it. I changed it up a little, so I’ll give you my version. In the future I would add some chili powder or chili’s to make it spicy and maybe a little garlic for kick. For starters, take your favorite soup pot and put it over low heat on your stove top. Add in 1 1/2 tsp of red curry paste, one tsp of cumin and 1/4 cup vegetable broth. Mash and combine until smooth. Then, add in 3 3/4
I had been excited about making this recipe for a long time. I had found it this summer and stuck it away waiting to make it for one of the first chilly nights, causing my expectations to rise. Well, they rose and they rose and I thought about this recipe day after day. One day, the temperature dropped and so did my love for this recipe. I had already decided it was a keeper and would be great to make as a starter for dinner parties. I was wrong. These are the quantities per person: 1/3 cup melted leeks(about 2 cups uncooked) 1/2 cup cooked quinoa 1/2 cup simmering chicken stock a handful of Parmesan or other hard cheese, grated as finely as possible (about 1/2 oz) 1 large egg( and a tsp or 2 of vinegar to poach) 2 Tbs butter Use mostly white part and a little bit
I have been making this soup at least twice every fall and winter for the past few years. All the credit for the recipe goes to my brother, who found it, tried it out and passed it on. I sometimes think my brother has questionable taste(like that sweater vest in 8th grade) but this soup is awesome. Best of all, it’s ridiculously easy. Ingredients: half of a large sweet onion, diced one 15oz can of chili beans, drained one 15oz can black beans, drained one 15oz can of whole kernel corn, drained one 8oz can of tomato sauce two 10 oz cans of Rotel(I prefer the ones with lime juice added), heat preference of choice 1.25oz package of low-sodium taco seasoning 3 skinless, boneless chicken breast halves one 12oz Corona(or other Mexican beer) shredded cheddar cheese(optional) sour cream(optional) crushed tortilla chips(optional) Directions: Cook chicken breasts until just done in a