Chocolate Chili

via meljoulwan.com

INGREDIENTS:

• 2 tablespoons coconut oil
• 2 medium onions, diced (about 2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 pounds ground beef
• 1 teaspoon dried oregano leaves
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 1 can (14.5 ounces) fire-roasted, chopped tomatoes
• 2 cups chicken or beef broth
• 1 cup water

DIRECTIONS:

1

Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

White Bean Chili

via Love Taza

white bean chili with chicken

4 15-oz cans great northern beans, rinsed
2 lbs chicken breasts
2 4 ounce cans green chilies (we use mild diced chilies)
2 tsp ground cumin
1 tsp oregano
1 1/2 tsp chili powder
1/2 tsp salt
3 cloves minced garlic
1 14 1/2 ounce can reduced sodium chicken broth
1 cup water

cut the chicken into small cubes and brown over the stove
drain the beans, and place all the ingredients into the crock pot, mix well
cook covered on low 10-12 hours or high 5-6 hours
we eat it over rice with a bit of cheese on top.  makes 6-8 servings

Cheesy Vegetable Chowder

via Lulu the Baker

A homey, hearty, winter day sort of recipe.  Also,  RMR came over one lovely afternoon and while we chatted we chopped the vegetables, which may have made it even more homey and hearty.  I loved it and we also fed it to some six-and-under crowd we were tending a few days later, and though they didn't love it like mac and cheese, they ate it without complaint.  I put in more veggies and didn't bother to chop them "finely." We're only "fine" around here when we feel like it. :)

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Sausage, Kale and Bean Soup

via Food.com

via A Hint of Honey

[replacing with a better recipe.]

Kale and I have a tortured relationship.  I want to love it--it's so wholesome and green!--but I kind of think it's gross.  But perhaps I'm being too picky and I just haven't learned to see it for who it truly is.  This soup was a step in the right direction, but I still had to blend it all with my stick blender to avoid that soggy green thing.  Overall, though, tasty.  M liked it better than lentil soup, which has been a favorite.

INGREDIENTS

2 Tbsp. extra virgin olive oil
1 yellow onion, finely chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 lb. sweet or spicy Italian pork sausage
1 bay leaf
1 tsp. fresh thyme, chopped
2 Tbsp. fresh basil, chopped
2 15-oz. cans white beans (also called Cannellini or Great Northern)
3 cups pureed fresh tomatoes or 1 28-oz. can crushed tomatoes
4 cups low-sodium chicken broth (add more for a thinner broth)
8 oz. fresh or frozen kale, chopped (if frozen- thaw and squeeze the excess liquid out)
fresh parsley, chopped for garnish (optional)
freshly grated Parmesan, for serving

DIRECTIONS

1. Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and saute until the onion is softened, about 10 minutes. Add the garlic and Italian sausage and cook, breaking the sausage up with a fork or back of a spoon, until the sausage is browned and cooked through. Add the bay leaf, thyme, basil, white beans, tomatoes, and chicken broth and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until the vegetables are softened. Stir in the kale and simmer for another couple minutes, until wilted. Garnish with parsley and serve with freshly grated Parmesan.

Serves 6-8.

Chicken Lime Tortilla Soup

via A Hint of Honey and Rachael Ray (inspired by Erica's Pinterest. :))

I performed a recipe mash up for this soup that ended up tasting exactly how I was hoping.  Yes!  My pregnancy cravings were so pleased. Yum.

INGREDIENTS

2 tablespoons extra-virgin olive oil 
1 onion, finely chopped 
6 cloves garlic, thinly sliced 
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

1 tsp. Adobo seasoning

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste 

6 cups chicken broth 

1/2 cup chopped fresh cilantro 

Juice of 2 limes

Avacado

Black beans

corn (optional)

cheese (optional)

tortilla chips (optional)

DIRECTIONS

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, and corn.

Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. 

Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips. 

 15 30 45

Pumpkin Bisque with Smoked Gouda

via Taste of Home

4 bacon strips
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 0z) pumpkin
1/2 tsp salt
1/4 tsp ground nutmeg
1/8 tsp pepper
1 C heavy whipping cream
1 C shredded Gouda cheese
2 Tbsp fresh parsley (optional)

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 Tbsp drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.

2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.

3. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and additional cheese if desired.

Tomatoe Basil Bisque

via my co-worker Chrissie

Puree tomatoes

Add 4+ large tomatoes to boiling water. Scald the skins to peel them off and then core tomatoes. Puree the mixture in blender or food processor. Simmer the mixture, sprinkle with salt and sugar. Spoon off foam. Stir frequently. (You can use canned tomato puree too).

Now make soup:

4 tablespoons butter

1/2 + large yellow onion

1 celery stalk

1 + tablespoon flour

1/2 + tablespoon smashed garlic

2 cups fresh diced tomatoes

1 tablespoon chopped fresh basil

2 cups tomato puree

1 cup whole milk

1/4 cup heavy whipping cream

1/2 bay leaf (remove after cooking)

Salt and pepper

Heat butter in soup pot. Finely chop onion and celery and add to butter. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stir until paste forms. Add garlic, diced tomatoes and basil. Stir in tomato puree and milk, then whipping cream. Add bay leaf and simmer on low for about an hour. Salt and pepper. Serves 2 hungry people or 4 tasters.

Roasted Cauliflower and Cheddar Soup

via A Hint of Honey

INGREDIENTS

1 large head cauliflower, roughly chopped
2 large shallots, peeled and quartered
3 cloves garlic, peeled
2 Tbsp. extra virgin olive oil
4 cups homemade or low-sodium chicken broth
1 1/2 cups sharp white cheddar cheese, shredded
1 Tbsp. fresh thyme, chopped
kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil. Toss cauliflower, shallots, and garlic with olive oil to coat. Season with kosher salt and pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

2. Cool vegetables slightly and then puree in the food processor or blender with some of the chicken broth. (Some texture is good, just not large chunks.) Place the pureed vegetables and remaining chicken broth in a large pot and bring to a boil. Reduce heat and simmer 10 minutes. Stir in the cheddar and thyme and season to taste with salt and pepper. Serve warm with crusty whole wheat bread.

Serves 4.

Lentil Soup

Lentils: super good for you. This soup: Surprisingly good-tasting.

INGREDIENTS

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (I have never added this)

DIRECTIONS

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Can't remember my source on this one.

Butternut Squash Soup

via The Food Network

I was on a soup kick last fall, and this simple soup was a winner.

INGREDIENTS

1 (2 to 3 pound) butternuts squash, peeled and seeded
2 T unsalted butter
1 medium onion, chopped
6 C chicken stock
nutmeg
salt and pepper
I also add an apple, peeled, seeded and chopped

DIRECTIONS
Cut squash into 1-in chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash [and apple] and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.