Green Chile Stew

Mmm, winter always makes me want soup, and this is one of my all-time favorites! It is a staple in New Mexico, where I grew up. It's so easy to make, and you can control the amount of spiciness by the brand of green chile you use (or any add-ins you want, like Tabasco or jalapenos). Make sure to get good tortillas from a Latin market, or the ones you cook yourself that are sold at Costco.

By the way, my one-year-old loves this!

1 to 1 1/2 lb lean pork or beef, cut into 1/2-inch cubes
Oil for frying
1 medium onion, chopped
4 C water (plus a little bouillon, if desired)
3 to 4 medium potatoes, cubed
16 oz green chile, chopped (that's 4 of the small cans!)
2 medium tomatoes, chopped (canned is okay)
3 cloves garlic, minced
2 tsp salt
1/3 tsp pepper

In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well-browned. Add chopped onion; brown 5 more minutes. Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done. Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently. Makes 2 quarts.

*You can use pre-cooked meat, but then you definitely need some bouillon
**Make sure not to add the tomatoes before the potatoes are cooked through. Otherwise they will prevent the potatoes from softening!

Zuppa Toscana

My cousin gave me this recipe that is for a knock-off of an Olive Garden Soup. It is absolutely delicious. It has a great mixture of great tastes that are very different from my typical soups.

1 1/2 c. ground sausage
6 slices bacon
3/4 c oinons diced
1 1/2 tsp minced garlic
1 qt chicken broth
2 medium potatoes
2 c. kale (collard greens, chard)
1/3 c. cream
Parmesan cheese to garnish

Cook sausage, drain off grease. (it is tasty with big chuncks) Cook bacon and crumble then set aside. In a soup pot use some of the oil from the bacon and cook the onions and garlic until translucent. Add chicken broth and potatoes. Simmer about 15 mn. until potatoes are tender, then add bacon, sausage and kale and cream. Simmer 5 minutes. Garnish with parmesan cheese. Enjoy!

Broccoli Cheese Soup and Hot Cheese Sandwiches

When I was working at Primary Children's Hopsital we loved their broccoli soup and finally asked for the recipe.

2⅓ c chicken stock
1 Tbs dehydrated onion or ¼ c diced onion
1 bay leaf
6 Tbs flour
3 Tbs butter melted
¾ c milk
¼ c grated cheese
4 oz cooked broccoli

Add onion and bay leaf to stock and bring to a boil. Mix butter and flour. Add to chicken stock and stir until thickened. Add milk slowly. Cook until thickened. Add cheese. Chop half and puree half of broccoli and add. Remove bay leaf.

Hot Cheese Sandwiches

2 c mozzarella(6oz) grated
2 c sharp cheddar
½ c parmesan cheese
½ c minced onion
1 c mayonnaise
parsley

Mix and spread on thin sliced French bread, broil briefly

Zucchini Curry

It's obviously zucchini season--keep those green recipes coming! I have several Thai curry recipes that call for zucchini, so it's even authentic. You can substitute some or all of the zucchini with eggplant or yellow squash, and even add anything else you want. This is a very adaptable recipe--and surprisingly quick and easy.

2 small or one large-ish zucchini
1 lb chicken thighs or breasts (boneless)
1 can coconut milk (reduced fat is good!)
2-3 Tbsp green or red curry paste, or curry powder*
onion (optional)
1 1/2 C chicken broth
2 Tbsp fish sauce**
1 Tbsp brown sugar
fresh basil (optional)

Chop zucchini and chicken into bite-size pieces, set aside. In large pot cook 3/4 C coconut milk over medium high heat until it begins to thicken and become fragrant. Add curry and cook, mixing, 2-3 more minutes. Add chicken (and onion, if desired) and cook 3-5 minutes. Add remaining coconut milk, chicken broth, fish sauce, and sugar. Simmer at high enough heat to keep boiling for 8-10 minutes (until chicken is cooked). Top with fresh basil and serve over cooked rice (jasmine rice is best).

*Curry paste is much spicier than powder, so depending on your preference you may want to add less.
**Fish sauce is the worst smelling stuff around, but it really adds to the flavor of the cooked dish. It's cheap and keeps forever, so it's a good thing to have around for Thai cooking.

Ginger Strawberry Soup

This soup sounds strange, but is amazing and my kids loved it. We had it as an appetizer before lunch. You can strain out the strawberry seeds if you don't like the crunch. By the way, the cream sauce makes this just fantastic, so don't skip that step.


2 bags (10 oz each) frozen strawberries, or 1 1/4 lb fresh
1/4 C sugar (or less)
1 tsp vanilla extract
Zest and juice of 1 lemon
12 oz bottle ginger beer (or good ale with real ginger)
1 Tbsp minced fresh mint, plus whole leaves for garnish
1/2 C heavy cream
1/3 C milk

In a blender, combine the strawberries, sugar, vanilla, and lemon zest and juice. Puree until smooth. Add the ginger beer and run until just mixed.

Transfer soup to serving bowls, then rinse and dry blender. In blender, combine mint, cream, and milk. Puree until smooth and mint is well blended. Don't blend too long or cream will whip.

Put cream in condiment bottle or small pitcher and pour in decorative pattern over soup. Garnish with whole mint leaves.

Creamy White Chili

The best chili I've ever eaten, though not traditional. Some people make a similar soup with no added cream/sour cream. I consider cornbread a must to go along with this.

1 lb. boneless, skinless chicken breasts, cut to ½” cubes
1 medium onion, chopped
1 ½ tsp. garlic powder (or use fresh garlic)
1 T. vegetable oil
2 (15.5 oz) cans great northern beans, rinsed & drained
1 (14.5 oz) can chicken broth (or use bouillon)
1 or 2 (4 oz) cans chopped green chile
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
1/8 tsp. cayenne pepper
1 C. (8 oz) sour cream
½ C. whipping cream

Heat oil in a large saucepan. Sauté chicken, onion, and garlic in oil until chicken is no longer pink. Add beans, broth, chile, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

Black Bean Soup/Chili/Dip

This is my husband's all-time favorite to eat, and my favorite to make (SO easy). Everything is optional except the beans, broth, and salsa. So skip whatever steps you don't have time/ingredients for. Make it thin and soupy, or thick to eat as a chip dip, or anywhere in between. Make sure you've got tortilla chips on hand.

1-2 cups chunky salsa
2 cans black beans, drained
1/2 to 2 cups chicken broth (depending on desired consistency)
½ C onion, chopped (or dried onion)
1-2 cloves garlic, minced (or garlic powder)
Juice from 1/2 lime
1 tsp. cumin
2 Tbsp. chopped fresh cilantro
Sour cream or plain yogurt

Cook the onion and garlic in a small amount of oil in a large saucepan over medium heat, stirring often, for about five minutes. Puree one can of beans and the broth in blender. Add puree and other can of beans to saucepan, along with salsa, lime juice, cumin, and cilantro. Bring to a boil, then lower the heat and simmer for about 15 minutes. Serve warm with a dollop of sour cream if desired.

*Add cooked chicken, hamburger, ham, or anything else you have on hand!