Chicken Tortilla Soup

Source: The Pioneer Woman

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Portobello, Broccoli, and Red Pepper Melts

Just made these for lunch today with broccoli from our first CSA box of this season. Oh WOW! These are definitely a winner! Just a side note to go easy on salting the veggies because the Gouda brings its own saltiness. I also love that I could use the same pan for the veggies, remove the foil, and then use it again to broil the bread. Simple and delicious. Can't beat that.

Source: Everyday Food

Ingredients

• 1 small head broccoli, cut into small florets (stalk discarded)
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
• 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
• 1/4 cup light mayonnaise
• 1 small garlic clove, crushed through a press
• 4 thick slices country bread
• 4 ounces Gouda cheese, thinly sliced  (Swiss would also be a good option)

Directions

1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
2. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
3. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Ratatouille

Source: Smitten Kitchen

I had a bunch of zucchini and some homemade goat cheese ready,  and have been wanting to try this for a while so I went for it. Delicious and light!  I can only imagine how much better it would be with all the different veggies in it.  I also added some ground beef for some protein into the sauce.

Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi) - could use the whole can of tomato sauce if adding beef. I also add some honey to offset the acidity of tomatoes.
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme  (I didn't have fresh thyme on hand so just liberally sprinkled some Italian seasoning on it)
Salt and pepper
Few tablespoons soft goat cheese, for serving


Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Red Fried Rice

This is my favorite basic fried rice recipe. You can add meat for a little more protein or it is good as is. One thing I do differently from the recipe is try to use leftover rice that I have already cooked, because cold rice doesn't get as mushy as freshly made warm rice.

Source: Vegetarian, The Best Ever Recipe Collection

Ingredients:
Basmati rice - 3/4 cup

Peanut oil - 2 tbsp (i use coconut oil)

Small red onion - 1, chopped

Red bell pepper - 1, seeded and chopped

Cherry tomatoes - 8 ounces, halved

Eggs - 2 beaten

Salt

Freshly ground black pepper

Directions:

1. Wash the rice several times under cold running water to remove starch. Drain well. Bring a large pan of water to a boil. Add the rice and cook for 10-12 minutes.
2. Meanwhile, heat the oil in a wok until very hot. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more.
3. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets.
4. Drain the cooked rice thoroughly. Add to the wok and toss it with the vegetable and egg mixture over the heat for 3 minutes. Season with salt and pepper and serve immediately.

Coconut Pumpkin Soup

This soup is one of my absolute favorites. I look forward to making it every fall/winter and always double the recipe below! It's easy to add some cooked shredded chicken breast for a little protein as well (especially easy if I remember to grab a rotisserie chicken before I checkout!).

Source: Better Homes and Gardens

Makes: 12 (1/2-cup) servings

Prep: 15 minutes
Cook: 10 minutes

Ingredients

2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 15-ounce can pumpkin (or you can roast your own pie pumpkin!)
1 14-ounce can unsweetened light coconut milk
1 14-ounce can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro 

Directions

1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture. 


2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. 

Chicken Stir Fry Wraps

Ingredients

Serves 4

• 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, ribs and seeds removed, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/4 to 1/2 teaspoon red-pepper flakes
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
• 12 to 16 Boston lettuce leaves (about 2 heads)

Directions

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.