Tag Archives: soup

Pozole… Spicy Mexican Chicken Soup

19 Oct

Yes, another post about soup. But seriously I love this stuff. It’s 50 degrees here and breezy. Fall is definitely here and soup is just so warming and fulfilling. This soup is a little different. A traditional Mexican soup, it has hominy, a chewy, hulled kernel of corn, and ancho chilies. The soup itself is pretty simple, but it is garnished table side with any number of things. My version is garnished with cilantro and lime juice, but you can also use radishes, red onion, scallions or corn chips.

The other thing to note here is that I roasted my own chicken but you can certainly you can use a purchased rotisserie chicken from the grocery store. You can also use leftover grilled chicken or if you are looking for a vegetarian version just omit the chicken and use vegetable stock.

Here’s the recipe:

Pozole
serves 4
1/2 sweet yellow onion, julienned
1 tablespoon olive oil
1 12 oz can hominy, rinsed
1 16 oz can diced tomatoes, drained
1 large ancho chili, julienned
2 cups shredded chicken
32 oz chicken stock
salt and pepper to taste
1/2 teaspoon cayenne pepper

for garnish:
1 lime cut into wedges
1/2 cup cilantro, rough chopped

Steps:

IMG_08951. Sauté onions in oil until soft, about 10 minutesIMG_0897

2. Season and add in the hominy

3. Cook to heat hominy through

4. Add tomatoes and chilies

5. Add stock and bring to a boil

IMG_08966. Reduce to a simmer and add in chickenIMG_0898

7. Cook for 15 minutes to heat chicken

8. Garnish and Serve

This is a great twist on chicken soup. The ancho chilies are not overly spicy so they don’t overpower the soup. Like chicken noodle, every version is different, so feel free to use different chilies. You can make a green version by using tomatillos and poblano peppers instead of the tomatoes and ancho chilies. If you’re a  bit nervous about how spicy the end result is going to be, you can garnish with some queso fresco or sour cream.

The end result

The end result

Always thinking of the next meal

-Katie

Chicken Corn Chowder… simple pleasure

29 Sep

What is the best medicine for a cold rainy night? Soup. If you’ve been reading my blog you know that I love soup and make some any chance I get. Last night I was really in the mood to make one of my all time favorites, chicken corn chowder.

What makes a chowder different from just a soup? Potatoes. It’s true a chowder without potatoes is really just a soup. Technically, a chowder should also have some sort of cream as well, but if they can call Manhattan Clam Chowder, chowder then I’m calling mine chowder (just so we’re on the same page, that’s the red.)

Here’s my recipe for the chowder. Like I said it doesn’t have cream, but you can certainly add a little to finish and it will give the chowder that rich creamy texture that you might be used to. My version is also a broth chowder not the usual thick and creamy version. It makes the soup lighter and makes you feel less guilty eating it 🙂

Katie’s Chicken Corn CowderIMG_0851
serves 4-6

1 pound chicken breast
1 large red bell pepper, small dice
1/2 sweet yellow onion, small dice
1 large stalk of celery, small dice
2 medium sized red potatoes, small dice
1 tablspoon bacon fat
1 teaspoon fresh thyme
1 small bag of frozen corn
4 cups chicken broth
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/4 cup chopped chives
salt and pepper to taste
freshly grated parmesan for garnish

In a large pot melt bacon fat and add celery, onion, and pepper and cook until soft. Add in corn , potatoes and seasonings. Add in chicken broth and the raw chicken breasts. Bring to a simmer and let cook until the chicken is cooked through. When the chicken is finished, pull it out of the soup and cut it into small pieces and add it back into the soup. When you are ready to serve, stir in the chives. Ladle each portion and top with parmesan cheese.

If you want a thicker, creamier soup, add 2 tablespoons flour to the sweating vegetables. Make sure all of the vegetables are coated evenly before adding the broth. At the end of the cooking process, stir in 1/4-1/2 cup of heavy cream. Remember that the cream will thin the soup, not thicken it. If you the soup is too thin for your liking, combine 1 tablespoon of cold butter with 1 tablespoon of flour and add it to the simmering soup until it has reached the consistency you are looking for.

Always thinking of the next meal

-Katie

Velvety Garlic Soup, Duxelles, and Monte Cristos

14 Sep

So today was another fantastic day recipe testing. I’m making Velvety Garlic Soup, Duxelles, and Monte Cristo Sandwiches. I have to say it is a strange combination, but I have the ingredients, so that’s the menu. First, the garlic soup. Yes, garlic is a very potent herb/vegetable but handled correctly, it is beautiful.

Ok so here’s the deal. When garlic is roasted it become something better, something magical. When garlic is roasted it transforms into this beautifully sweet and slightly bitter. The soup is gentle. Don’t get me wrong it tastes like garlic, but unlike an Italian dinner the garlic is mild and understated. Here’s the recipe:

Velvety Garlic Soup

Garlic Soup ready to be frozen

Garlic Soup ready to be frozen

2 cups garlic cloves, peeled
1/4 cup olive oil

2 cups chicken stock
1/2 cup of yellow onion, medium dice
1 tablespoon thyme, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream

Make a small pouch out of aluminum foil and put the garlic and olive oil. Roast in the oven at 350 for 45 minutes. Meanwhile, sweat the onion and thyme together in a saucepan. When the garlic is finished roasting, add it to the the sautéing onions. Add the stock and season. Purée the soup and finish with cream. Re-season and serve hot. Garnish with shaved parmesan and fresh minced parsley.

The garlic soup is a wonderful dish for this time of the year. It’s easy to find garlic and the warmth makes you thankful that the seasons are finally turning.

Duxelles before puréeing

Duxelles before puréeing

Next, duxelles. Now this a a classic french recipe that is typically used in dishes like beef Wellington. But, it can also be used as a spread, dip, or appetizer. In perfect English, this is a mushroom purée. It’s very simple. Start with a 1/2 cup minced yellow onion. Melt 2 tablespoons over medium heat and add the onions. While the onions are sweating, mince 8-10 large button mushrooms. You can use any type of mushroom you like but the more wild the mushroom, the more intense the mushroom flavor will be. When the onions are soft add in the mushrooms. Cook on low for 20-25 minutes. When the mushrooms are soft purée the whole mixture together, adding water as needed. Season and serve. I’ll be serving mine as an appetizer in crostini with manchego cheese and parsley.

The monte cristos are one of my favorites. This classic dish is very simple to make. First, assemble the sandwich. You need two slices of bread (I like an egg bread like challah, or white bread). In between the bread put 2 slices of american cheese and 2 slices of honey ham. Here’s the best part. Make a custard. Yes, you read correctly, custard. In the simplest terms, a monte cristo is grilled ham and cheese that is dipped in a sweet custard and cooked like French toast! The custard I like is 3 eggs, 1 cup milk, 1/4 cup sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon vanilla. Assemble the sandwiches and the dip in the custard. On a greased griddle, fry the sandwiches. Garnish with powdered sugar and strawberry jam or mustard on the side.

Always thinking of the next meal

-Katie

Magic Food

6 Sep

I believe that food can be magic. When you were little and not feeling well, your mom made you chicken noodle soup. Maybe it was a holiday meal that made you feel so comfortable and at home that you never wanted to leave the table. Maybe it is just the smell of freshly baked brownies that make you warm up and feel like there’s no other place in the world that you need to be.

The Italian Chicken Soup that my mom used to make when we were sick, is what does it for me. The smell of the golden broth, and the Italian herbs simmering all day just made you feel better just thinking about it. In fact we’ve even given it the nickname, Feel Better Soup.

I think I read somewhere that chicken soup is full of all kinds of good vitamins and minerals that make you feel better. Something about boosting your serotonin blah blah blah. The fact of the matter is that chicken soup makes you feel better because someone that loves you did something just for you. Personally I think it’s the love that goes into the food that helps to make you feel better.

Here’s the recipe:

Feel Better SoupIMG_0792

2 tablespoons olive oil
1 pound carrots, small dice
1 pound celery, small dice
1 1/2 cups yellow onions, small dice
2 cans diced tomatoes
3-4 cloves garlic
2 large chicken breasts
48 oz chicken stock
2 cups water
1 tablespoon salt
2 teaspoons cracked black pepper
1 tablespoon dried oregano
1 teaspoon dried thyme
1 cup pasta, cook separately
2 tablespoon fresh parsley, minced
grated parmesan for garnish

Sauté the vegetables and garlic in the oil. When the vegetables are soft add in the tomatoes and chicken stock. Add in the chicken breast whole and bring to a simmer. Allow the chicken to poach for 20 10-15 minutes. When the chicken is cooked through, remove and dice. Add back to the soup. Allow soup to simmer for 30-45 minutes. 10 minutes before service, cook the pasta according to the directions on the box. Add 1/4 cup of the cooked pasta to an empty bowl and ladle the hot soup on top. Grate parmesan on top to garnish.

When Ryan was growing up his mom would make chicken soup too. She served them with crunchy peanut butter sandwiches. At first, I thought this was a little weird. Peanut butter and chicken? Well, it works in Thai food doesn’t it? I’m telling you it’s actually really good. So the traditions have been combined. My mom’s Italian chicken soup and Ryan’s Mom’s crunchy peanut butter sandwiches.

Since we are both feeling under the weather, I can’t wait for dinner. The house smells so good and I’m about to go make the sandwiches. Not the best way to spend Labor Day weekend, but I never mind having Feel Better Soup.

Always thinking of the next meal

Katie