Soup—Endless Possibilities

The creative possibilities are endless when it comes to soups. You can take ingredients you have on hand, and, with some basic know-how, you have the ability to create one tasty recipe after another. The fundamental techniques are always there, but by adding the right complementary ingredients, you’ll end up with a good, solid soup every time.

Chicken Vegetable Soup with Black Beans and Brown Rice

1 tablespoon olive oil
1 cup chopped onion
½ cup chopped celery
½ cup diced carrots
2 cloves garlic, minced
Kosher salt
3 cans chicken broth
1 can diced tomatoes
1 bay leaf
½ teaspoon dried oregano
1 cup brown rice
1 teaspoon kosher salt
Fresh cracked black pepper
1 ½ cups chopped cooked chicken
1 cup black beans*
Sour cream
Fresh chopped parsley

Heat olive oil in large skillet over medium-low heat. Add onion, celery and carrots, and sauté for about 10 minutes, until carrots are tender. Sprinkle with a little kosher salt. Add garlic, and cook additional 1 minute. Add stock, tomatoes, bay leaf, and oregano. Stir, and add brown rice, salt and pepper. Simmer for about 45 minutes until rice is tender. Add chicken and black beans. Heat through. Top with a dollop of sour cream and fresh chopped parsley.

Garnish Ideas: Sour cream, grated cheese, chopped fresh parsley.
* Any beans will work--or try a combination of your favorites.

Lunch? It’s a Wrap!

Wraps have been all the rage for a while now, and it’s easy to see why. They allow your flavorful ingredients to shine, without being overshadowed by a lot of bread. You can turn any of your favorite sandwiches into wraps, which makes the possibilities endless. My choice today is grilled chicken with avocado, lettuce, tomato, onion and rosemary-garlic mayo. This meal is not only healthy—it’s also flavorful and delicious. Lunch? It’s a wrap!

Grilled Chicken Wrap with Rosemary-Garlic Mayo

Boneless, skinless chicken breasts
Kosher salt and fresh cracked black pepper
Avocado, sliced
Romaine lettuce
Tomato, sliced and lightly seasoned
Purple onion, sliced
Whole grain tortillas

Rosemary-Garlic Mayo

½ cup good mayonnaise
1 teaspoon chopped fresh rosemary
½ teaspoon white wine vinegar
¼ teaspoon minced garlic (or more to taste)
Kosher salt and fresh cracked black pepper

Season chicken liberally with kosher salt and fresh cracked black pepper. Heat olive oil in skillet over medium heat. Add chicken, and cook until done, turning only once. For large breasts, 8 minutes on each side is usually about right. Remove chicken from heat and transfer to a cutting board. Allow to cool slightly, and slice.

To assemble your wraps, spoon desired amount of mayo onto tortilla. Top with avocado, lettuce, tomato, onion and chicken. Season if necessary. Roll up wrap, and serve.

Tips:
Try whole grain tortillas for a healthy alternative.
Add your favorite cheese, if desired.
Instead of chips, serve wraps and sandwiches with a side of your favorite beans.

Brownie Mix from the Box—Never More!!

Homemade brownies are too easy to give into the boxed mix temptation. Plus, they are so much more delicious—there really is no comparison. I like to add a little cinnamon to mine for a hint of warm spiciness. Top with good vanilla ice cream, and that box mix will forever be banned from your pantry.

Cinnamon Fudge Brownies

1 cup unsalted butter (cut into tablespoons)
¾ cup unsweetened cocoa
4 tablespoons canola oil
2 cups sugar
4 eggs, lightly beaten
1 cup all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon kosher salt

Heat oven to 350. Grease 13” x 9” inch pan.

Melt butter, cocoa and oil in medium saucepan over low heat, stirring constantly, being careful not to burn chocolate mixture. When butter is melted, remove from heat. Add sugar and stir; allow to cool enough to incorporate eggs. Add eggs, and stir well. Add flour, cinnamon, vanilla and salt. Stir well.

Pour into prepared pan, and bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool and cut into squares. Serve with vanilla ice cream and a dusting of cocoa.

Quick-Fix Pasta

Pasta is the ultimate quick-fix entrée—or side dish. Add flavorful ingredients, fresh basil, Parmesan cheese, and a drizzle of olive oil to bring it all together. This dish is good enough to hold its own with bread—or served alongside fish or chicken.

Linguine with Green Peas and Roasted Red Peppers

Olive oil
1 shallot, sliced
1 clove minced garlic
1/8 teaspoon red pepper flakes
Kosher salt and fresh cracked pepper
1 cup cooked sweet peas
¼ cup chopped roasted red peppers
6 oz. linguine*
2 tablespoons pesto
Fresh basil
Fresh Parmesan cheese

Cook linguine according to package directions.

Meanwhile, heat olive oil in skillet over medium-low heat. Add shallots, and sauté for about 3 minutes. Add garlic and red pepper flakes; sauté 1 minute more. Add peas and roasted red peppers. Season with salt and pepper. Toss and remove from heat.

Drain linguine, and transfer to large bowl. Add pesto and toss to coat pasta well. Add pea mixture and toss. Adjust seasoning. Serve topped with basil and Parmesan cheese.

*I prefer whole grain linguine as a healthier option. Suggestion: Serve linguine with seared salmon, topped with a small dollop of pesto.

Impromptu, Versatile...Delicious

Ground meat, canned tomatoes, chopped veggies, a few additional ingredients, plus some fresh herbs and cheese make a great impromptu meal. I have so much fun with these types of recipes because of their versatility and heartiness. Spoon this delicious mixture over pasta, rice, or potatoes—or serve on its own with crusty bread.

Black Beans, Turkey and Tomatoes

Olive oil
1 – 1 ½ lbs. ground turkey (or beef)
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1 cup chopped bell pepper
2 large cloves garlic
Kosher salt
1.3 – 1 ½ pounds lean ground beef or ground
1 (14.5 oz.) can black beans, drained and rinsed
1 (28 oz.) can diced or whole (chopped up) tomatoes, undrained
1 teaspoon salt
¼ teaspoon fresh cracked black pepper
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
Fresh grated Parmesan cheese
Chopped fresh parsley

Heat about 1 olive oil in large skillet over medium heat. Add onion, carrots, celery and bell pepper. Cook until onions are translucent and vegetables are softened. Season with a sprinkle of kosher salt. Add additional oil if necessary. Add garlic and cook additional 1 minute. Remove from heat, and place in bowl.

Wipe skillet and add about 1 tablespoon olive oil. When oil is hot, add ground beef/turkey. Season with kosher salt, and cook until meat is no longer pink. Add vegetables, black beans, tomatoes, salt, pepper, oregano and red pepper flakes. Cover, and simmer for 1 hour. Serve over mashed potatoes, whole grain rice, or pasta. Drizzle with olive oil, and garnish with Parmesan cheese and fresh parsley.

Chili...Thick-n-Rich

I crave chili often, and on an unseasonably cool spring day, nothing seems more perfect. With my passion for good chili in mind, I put together this thick, rich recipe, deep in flavor and texture. Red wine, black beans, and a surprising secret ingredient, cocoa powder, make an irresistible combination, fit for a cool night—or any night.

Save some wine for dinner, curl up on the sofa, and enjoy.

Thick-n-Rich Black Bean Chili

2 tablespoons olive oil
1 ½ lbs. ground turkey or ground beef
1 medium onion, chopped
1 bell pepper, chopped (any color)
3 large cloves garlic, minced or pressed
1 tablespoon chili powder
½ tablespoon dried oregano
1 teaspoon ground cumin
½ chipotle en adobo, minced
1 14.5 oz. can good diced tomatoes
1 15 oz. can black beans, drained and rinsed
½ tablespoon cocoa powder
¼ cup dry red wine
½ cup water
Kosher salt
Shredded cheese for topping

Heat olive oil in Dutch oven over medium-high heat. Add ground meat, onion, bell pepper, and a sprinkle of salt. Cook until meat is no longer pink, and vegetables are softened. Drain any excess fat. Add garlic, chili powder, oregano, cumin and minced chipotle. Cook for additional 2-3 minutes, stirring constantly. Add tomatoes, black beans, 1 1/2 teaspoons salt, cocoa powder, and wine. Add water, and stir. Reduce heat to medium-low, and simmer for 1 hour, stirring occasionally. Adjust seasoning, adding additional 1/2 teaspoon salt, if necessary. Serve with cheese if desired.

Tough Times Call for Great Food!

In these challenging economic times, it can be difficult to feed a family—prices are sky-high, and many high-dollar meats are off the table…literally. When I need to turn to a cheaper alternative, chicken thighs are my perfect menu choice. I raise the bar by adding fresh ingredients, rich elements, and flavorful seasonings.

Here is my take on a less expensive chicken dish, made extra-special with sweet bell peppers, wine, garlic and fresh herbs. It makes a delicious broth that’s heavenly over rice, egg noodles, or potatoes. This recipe makes penny-pinching much more appetizing in so many ways.

Chicken Thighs with Tomatoes, Sweet Peppers and Herbs

¼ cup olive oil
5-6 pounds skinless chicken (bone-in)
Kosher salt and freshly cracked black pepper
2 bell peppers (any colors), sliced
1 small-medium onion, sliced
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes and liquid
½ cup dry white wine
½ cup chicken stock
1 tablespoon each chopped fresh thyme and rosemary
Fresh chopped Italian parsley for garnish

Season chicken liberally with salt and pepper. Heat olive oil in large skillet over medium to medium-high heat. Add chicken (in batches if necessary), and brown on both sides. Remove chicken to platter. To skillet, add peppers and onions. Cook about 5 minutes. Add garlic and cook additional 1 minute. Add wine to deglaze pan. Cook for 1 minute. Add tomatoes in their liquid, stock and herbs. Season to taste. Return chicken to pan, lower heat, and cover. Cook for about 25 minutes until chicken is done. Adjust seasoning. Transfer to large, deep platter, and top with fresh chopped parsley and a drizzle of good olive oil.