I’ve been making this soup a lot lately. It’s so easy and tastes so good. A one cup serving comes in at about 90 calories. I’m a big fan of adding toppings to my bowl of soup right before I eat it. Shredded cheddar cheese, diced avocado, more fresh cilantro, and/or crumbled tortilla chips are nice additions to this soup.
Crockpot Chicken Enchilada Soup
2 chicken breasts or 4 chicken tenderloins (about 1 pound)
1 large onion, chopped
3 cloves garlic, minced
2 small poblano peppers, seeded and chopped
1 jalapeno, seeded and minced
1 medium zucchini, diced
1 cup frozen corn
14.5 ounce can diced tomatoes and juices
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 cups chicken broth
1/4 cup fresh cilantro, chopped
Add all the ingredients to the crockpot. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
This simple salad was a nice accompaniment to teriyaki salmon and rice. I got the arugula and tatsoi in my CSA box this week. Tatsoi isn’t readily available in most grocery stores, but you could substitute spinach or just use an Asian greens mix.
This dressing is yummy. Segment the grapefruit over a bowl to catch the juices. Use the fresh grapefruit juice in the dressing. Read the rest of this entry »
Mujadara is a classic Middle Eastern dish consisting of caramelized onions, lentils, and rice. I’m always amazed at how something so simplistic can be so delicious. My husband loves this dish. This recipe makes plenty for leftovers, so that keeps him happy.
I had some kohlrabi leaves and radish leaves leftover from the Kohlrabi and Radish Slaw I made yesterday, so I added them to my basic Mujadara recipe. Goodness. I would think a variety of greens (spinach, collards, turnip, etc…) would be good as well.
Mujadara with Greens
1 cup brown lentils, picked over and rinsed
1/4 cup olive oil
2 large onions, halved and thinly sliced
1 cup long-grain white rice (or you can use Basmati)
2 cups fresh greens of your choice, finely sliced
salt and pepper
Place the lentils in a large saucepan and cover with an inch of water. Bring to a boil, reduce heat and cook until the lentils are just starting to get tender and most of the water has cooked away. This takes about 10 minutes, but may take longer depending on the lentils. Sometimes they cook fast, sometimes they don’t.
In the meantime, in a large skillet heat the olive oil over medium-high heat. Add the onions and cook, stirring often, until golden brown. This will take about 10 minutes or more.
Add the cooked lentils (no need to drain them), rice, greens, and 4 cups of water to the onions. Season with salt and pepper. Bring to a boil and then reduce heat to low. Cover the pan, and cook for 20 minutes, or until all the water has been absorbed and the rice and lentils are tender. Serve warm.
I love this recipe. Not only is this dish beautiful to look at, it is delicious and healthy, as well. This dish is perfect for summer because it’s not too heavy and it is bursting with fresh flavors, but it is also good anytime of the year. Frozen corn works perfectly well when fresh is not available. If you are gluten free you can use the corn spaghetti (which I get at the health food store) instead of regular spaghetti. I like crumbled goat cheese over the top, but parmesan or feta is good also.
Spaghetti with Summer Vegetables
8 ounces spaghetti, cooked according to package directions
2 tablespoons corn oil or butter
1 small onion, quartered and thinly sliced
1 yellow squash
2 cups corn kernels, from 3 ears of corn
1 bell pepper, any color, finely diced
1 jalapeno, seeded and diced
3 tomatoes, halved, seeded and diced
1/2 cup cilantro, chopped
2 ounces queso fresco, feta, goat cheese, or parmesan
Cook the pasta in plenty of salted boiling water until al dente. Meanwhile, heat the oil in a large skillet and add the scallions, corn, bell pepper, and chile. Saute over high heat for 3 minutes, then add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with 1/2 teaspoon salt and a little pepper and turn the heat to low. Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. Divide among pasta plates, crumble the cheese over the top, and add the remaining cilantro.
Roasted Poblano Sauce
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the poblano chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
The sauce keeps refrigerated, for about 5 days and freezes well.
Adapted from a recipe for Green Chile Sauce in The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.
To roast poblano chiles:
Preheat broiler to high. Place poblano chiles on a baking sheet and broil, turning every 5 miutes until each side is blackened and charred. Place in a large bowl and cover with foil. Let stand 15 minutes. Peel chiles, cut in half lengthwise, discard seeds and membranes, and coarsely chop. Use immediately or freeze for later use.
I’ve made this recipe two days in a row with kohlrabi and radishes from my CSA. It’s downright addicting. It’s a simple and delicious slaw has the perfect amount of crunch and sweetness. There is no added fat and 1/4 of the recipe comes in at about 66 calories.
Kohlrabi and Radish Slaw
Makes about 4 servings
1/4 head green cabbage, cored and thinly sliced
2 bulbs kohlrabi, leaves removed, ends trimmed, peeled, and julienned
6 radishes, ends trimmed, julienned
1 clove garlic, minced
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon fish sauce
Combine the cabbage, kohlrabi, and radishes in a large bowl. In a smaller bowl, combine garlic, sugar, rice vinegar, and fish sauce. Stir until the sugar is dissolved. Pour the dressing over the slaw and toss well.