Tortilla Soup, Chocolate Chip Cookies

Dulsanna and I had delicious tortilla soup at Cafe Rio today, but I like the knock-off version I made at home even better!  I am also including the recipe for Chocolate Chip Cookies that I got from Haley; they are my current favorite.  

Zuppa Toscana soup

recipe and image from here


Erik & Carissa like to make this soup in a crock pot.
I think they omit the bacon.
There are also pictures from a recent family hike!

Copycat Zuppa Toscana Soup

Classic Olive Garden zuppa toscana soup, in slow cooker form! 

It tastes WAY better than the restaurant version (says the blogger linked just under the image.)

1 lb ground spicy Italian sausage (mild can be substituted)
8 slices bacon, diced
1 medium yellow onion, peeled and diced
2 cloves garlic minced
2 T. flour (cornstarch can be substituted)
32 oz. chicken stock
4 large russet potatoes, peeled and diced into 1/2 inch pieces
1 c. heavy cream
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes. optional

Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.

Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.

Add onion to pot and cook 5 minutes, adding garlic the last minute.

Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.

Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

Taste and season with salt, pepper and red pepper flakes if desired. Top with bacon and enjoy!


6 SERVINGS
prep time
10 MINS
cook time
30 MINS
total time
40 MINS


CROCKPOT DIRECTIONS
Heat large skillet over medium high heat and brown sausage. Drain.
Fry bacon and set aside to a plate.
Add onion and minced garlic and cook slightly.
Add sausage, onion and garlic to the bottom of slow cooker.
Add peeled potatoes, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
Before serving, whisk together heavy cream and cornstarch or flour until well mixed. Pour into slow cooker, add kale and stir to combine.
Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
Taste, season according to your tastes, and serve.

INSTANT POT DIRECTIONS
Set a 6-qt instant pot to the saute setting. Add a drizzle of olive oil and Italian sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess grease.
Add bacon and cook until crispy, remove with slotted spoon to a plate.
Add onion and garlic. Cook, stirring frequently, until onions have become soft, about 2-3 minutes.
Stir in chicken broth and potatoes.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
When the pin drops, open the lid.
Whisk together flour/cornstarch and heavy cream, then add to pot, along with kale. Stir often and let heat through.
Taste and season as desired.

Spicy Roasted Chickpeas

recipe and image from here

A friend makes these all the time, so I thought I'd give them a try.

I put half the amount of cayenne as I don't like things really hot.

They turned out just so so. Maybe more cayenne, or 

maybe I'll try one of the other chickpea recipes on this blog!

Spicy Roasted Chickpeas

1 (15-oz.) can chickpeas
1-1/2 t. extra-virgin olive oil
1/2 t. kosher salt
1/2 t. paprika
1/4 t. cayenne pepper
1/4 t. cumin
1/2 t. garlic powder

Preheat oven to 400 degrees. Drain and rinse chickpeas and pat dry with paper towels. Set aside.

In a medium bowl, combine the spices and the olive oil. Toss the chickpeas in the spice mixture and spread the seasoned chickpeas over a lined baking sheet. Bake for 20 minutes and then remove the pan from the oven. Use a spatula to toss the chickpeas, then replace the pan and cook for another 15-20 minutes or until browned (but not burned) and crispy. Allow to cool. Snack away.

Sweet Potato Pie Smoothie Bowl

image and recipe from here

This may not be for everyone, but I loved it...and look forward to having it again.

I used previously blanched and frozen yellow squash,

and topped it with a few cashews. 

I also used kefir for yogurt, and regular milk for almond milk

and powdered ginger for fresh (too lazy to grate right then).

Sweet Potato Pie Smoothie Bowl

1 small sweet potato
1/2 c. steamed then frozen zucchini*
1 small banana, frozen
1/3 c. yogurt (+ more for topping)
1/2 c. unsweetened vanilla almond milk (more for a thinner consistency)
1 t. pumpkin pie spice
1/4 t. cardamom
fresh ginger (about the size of your fingernail)

To cook the sweet potato:
slice sweet potato in half and then steam in a steamer basket for 10 mins
OR wrap in foil and place in a 350 degree oven for 1 hour.

For smoothie:
place all ingredients into a blender and blend until smooth.
Top with additional yogurt and pumpkin spice or toppings of choice

NOTES
*COULD USE UNCOOKED ZUCCHINI AS WELL

Thai Coconut Chicken Soup (Tom Ka), Vegetable Soup

image and recipe from here

Whenever I don't feel well, I throw all veggies I have into a soup.

I saw this recipe and thought I'd give it a try. 

I added black beans and sweet potatoes.

Vegetable Soup
1 T. olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 c. green beans, trimmed and chopped
1 28 oz. can of diced tomatoes
4 c. vegetable stock
1 1/2 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
1 t. sea salt
1/2 t. black pepper
4 c. of kale, stemmed and chopped
2 T. fresh parsley, chopped

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt).
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.

Total Time: 40 minutes
Yield: 6-8 servings

images and link from here

Tom Ka is a delicious Thai Coconut Chicken Soup with red curry, 

lemon grass, fish sauce, brown sugar, mushrooms, and is one of my most favorite soups. 

 Serve it with white or brown rice or with quinoa. 

 If you love Asian food - definitely try this soup! 

[Note from Dee-though I love getting this soup at a Thai restaurant, 

it smelled so bad from the fish sauce while cooking, I didn't think I could eat it. 

Surprise...the was great!]

Thai Coconut Chicken Soup (Tom Ka)
14 oz. coconut milk (1 can)
2 c. chicken stock
2 T. lemon grass (ground), or 1 lemon grass stalk
2 T. red curry paste (I used 1T. yellow curry paste, what I had & mild)
2 T. lemon juice freshly squeezed
5 T.  fish sauce
4 T. brown sugar
0.7 lb chicken breast, uncooked, thinly sliced (I just threw in cooked I had)
1/2 c. mushrooms, sliced (I used a whole sliced box)
1 red bell pepper, sliced

Garnish (optional):
3 green onions, diced
1/3 cup grape tomatoes, each one sliced in half
2 T. fresh parsley, chopped

Heat coconut milk and chicken stock in a large pan and bring to boil.

Reduce to medium heat, add red curry paste, lemon grass, fresh lemon juice, fish sauce, brown sugar, stir well. Let the soup simmer for about 10 minutes.

Add uncooked sliced chicken breast, sliced mushrooms, sliced bell peppers, and let the soup simmer for 20 more minutes. The soup should thicken slightly and the chicken should be completely cooked through. (if chicken is not cooked through, simmer a little longer, or increase heat)

When soup has simmered for at least 30 minutes and mushrooms are well-cooked through, and the chicken is cooked through, the soup is ready to serve!

Serve the soup topped with chopped green onions (optional), chopped fresh parsley (optional) and sliced grape tomatoes (optional). Serve with rice or quinoa.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

5-Ingredient Strawberry Breakfast Pastries

recipe and image from here

One of my co-workers was having a birthday

 and I found out she is a pastry lover.

It was an excuse to try a new and simple recipe, 

and celebrate the end of tax season!

I made these with strawberries last time, 

and half the size. This time I tried an apple filling 

drizzled with caramel after cooking.

5-Ingredient Strawberry Breakfast Pastries
1 sheet puff pastry (half of a 17.3-ounce package), thawed
1/4 c. cream cheese, at room temp
1 T. strawberry jam
1 1/2 c. sliced strawberries
1 large egg
Powdered sugar, for serving (optional)

Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.

Cut the puff pastry into six rectangles by following the perforations in the dough to first cut the sheet into three long rectangles and then cut each rectangle in half to form two smaller rectangles. Transfer the pastries onto the baking sheet, arranging them at least 1 inch apart.

Lightly score the dough by cutting a border 1/2-inch from the edges (do not cut through the pastry). Prick the center of the pastry several times with a fork.

In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of each pastry and spread it within the scored area. Top the cream cheese with the sliced strawberries.

Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the pastries for 15 to 17 minutes until golden and puffed.

Remove the pastries from the oven oven, dust with powdered sugar (optional) and serve.

PREP 10 MINUTES
COOK 17 MINUTES
YIELD 6 SERVINGS (or 12 smaller servings)

Zucchini Enchiladas, Blackberry Mousse

recipe and image from here

August is the time to use blackberries and zucchini from our garden.

I like how both of these turned out! Ian isn't a big zucchini fan,

so I did a couple in corn tortillsas.

I also added olives to the top of the enchiladas.

Zucchini Enchiladas
1 T. extra-virgin olive oil 

1 large onion, chopped 

kosher salt
2 cloves garlic, minced
2 t. ground cumin
2 t. chili powder
3 c. shredded chicken
1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise
1 c. shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish
add lime juice

Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melty, 20 minutes.

Garnish with sour cream and cilantro and serve.

Notes: my small zucchini (4 in.) worked better than the seedy large (8 in.), though it was hard to roll up the enchiladas. After filling a 7x10 in pan, I put my remaining chicken mix in a pie pan, topped will all the remaining zucchini, then more chicken, then sauce then cheese.

We had this mousse at book group. Yum!

Dan Johnson made it, and his wife DeDe brought it to share.
I had a hard time straining the berry mix through my fine sieve.
I ended up using a colander, and living with a few seeds.

Blackberry Mousse
1 t. unflavored gelatin
3 T. cold water
1 c. blackberries
1/4 c. sugar
1 egg white
3/4 c. heavy cream

In small bowl, sprinkle the gelatin over 1 T. of the water; let wait until softened (5 min). In blender, puree the blackberries with 2 T. water. Strain the blackberry puree into saucepan (about 3/4 cup). Add suga & boil then simmer mixture over medium heat, stir occasionally for about 5 min to reduce. Stir in softened gelatin. Let mixture cool. Beat egg whites and fold into cooled pureed mixture. On a other bowl beat heavy cream until softly whipped. Fold cream into berry mix and refrigerate until chilled. Enjoy with lemon cookies, fresh fruit, or whatever sounds good, or eat it as is.