Spicy Chipotle Carrot Soup and Bunless Turkey Burgers with Slaw

So satisfying, you don't realize it's low fat and low carb!

Okay.  So I haven't blogged for awhile.  The hubs and I were on the Master Cleanse last week, and there is absolutely nothing about surviving on lemon juice, maple syrup, and cayenne that inspires you to post on a food blog, let alone do anything other than miss food.

I'm back now - and with a very crazy work and life schedule, the last few meals have been 'throw togethers' with no measurements.  Sometimes, those throw togethers are the best - you just combine the things that you like, and more often than not, it comes out great.

Here's tonight's throw together, with my best guess at measurements!

Spicy Chipotle Carrot Soup

• 5 lb bag of carrots, peeled and rough chopped (don't worry about making it pretty - it all gets puréed in the end!)
• 1 red onion, rough chopped
• 4 cloves garlic, minced
• 1 tsp Mexican Oregano
• 1.5 T Chipotle chili powder (the newest addition to my spice cabinet, and I love it! It's very spicy though, cut down if you don't want the heat)
• 1 T Pasilla chili powder
• 2 tsp ground Cumin
• 1/2 tsp ground cinnamon
• 1.5 boxes of Swanson's vegetable broth
• EVOO
• S&P
• 1 individual portioned container of nonfat Greek yogurt.

Sauté the onions over medium heat with a little bit of S&P until translucent.  Add the garlic, and continue to cook for another 5 minutes, stirring occasionally.

Add the carrots and all the spices, season with some more S&P and continue to sauté until very fragrant, about 3-5 minutes.  Add the broth, cover the pot, and turn to medium low.

Let simmer until carrots are fork tender.  When tender, use an immersion blender to purée the soup to a smooth mixture.

Taste for seasoning and adjust as necessary. Mix in the greek yogurt, and let simmer on low for 5 more minutes, or until ready to serve.  If the soup is thicker than you like, just thin with some more broth, and let it heat through.

Serve with a dollop of greek yogurt on top if you like!

Bunless Turkey Burgers

• 1 package of ground turkey meat
• 2 tsp Pasilla chili powder
• 1 tsp Adobo seasoning
• 1/2 tsp cumin
• 1/4 scant tsp cinnamon
• 1 tsp onion powder
• 1/2 tsp garlic powder.

Mix the turkey meat with the seasonings, and form into patties.  Cook with whatever method you like.  Since it's freeeezing today I opted to cook them on the stovetop.  Just make sure that you cook them thoroughly since this is poultry and you don't want it rare!

I finished ours off with a little sprinkle of cheddar cheese, which always makes the hubs very happy. Serve over Slaw (recipe below) with a little Pico de Gallo, Guac (thank you Holy Guacamole!) and a dollop of plain greek yogurt or sour cream.

Red Cabbage & Cilantro Slaw

• 1/2 head of red cabbage, sliced
• 1 red bell pepper, julienned
• 3 scallions, whites and half of the greens sliced
• 1 handful of cilantro, finely chopped
• 2 T light mayonnaise
• 3 T skim milk
• 1 T rice wine vinegar
• S&P

Whisk all ingredients except for the cabbage and bell pepper together, and let sit for 10 minutes to allow flavors to marry.  Add the cabbage and bell pepper, and toss well to coat.  Cover, and refrigerate for 30 minutes.  Toss again, and serve.

Happy eating!

Capresé Style Soup

Maryland was hit by a bit of an ice storm last night.  While the evening started off with a scenic snowfall of about an inch, it was quickly thwarted by the bully of the meteorological world, the evil "Wintery Mix." Soon, snow had turned to slush, and slush had turned to ice, and  every outdoor surface was coated with an ice glaze.  While somewhat pretty from within my nice cozy house, it is not fun to deal with.  Thankfully, it wasn't a very severe storm - the main roads were cleared relatively quickly, and to my knowledge there weren't any downed tree or power line problems.

So, while slipping and sliding my way up my front walk today after work, I began to think about how excited I am for summer.  A food blogging friend and I were just lamenting the lack of culinary creativity that strikes us in the dead of winter, and how everything is much more fun when you can grill outside, stock up on amazingly fresh and delicious veggies at your farmers market, enjoy homegrown herbs, and more.  Craving warmer summer days, I decided to do a winter version of a summer classic, and make a fresh tomato and pesto soup - let's call it Capresé style.   While nothing can touch the awesomeness of fresh summer tomatoes, the hubby and I enjoyed a 'sneak peak' of summer flavors in a dish that was still nice and comforting on such a crummy winter day.

So without further ado, here's my Capresé Style Soup

Ingredients:

• 2 cups grape tomatoes, sliced in half.
• 1 cup crimini mushrooms, thinly sliced
• 1/2 cup red bell peppers, chopped
• 2 shallots, finely minced
• 2 garlic cloves, finely minced
• 2-3 chicken breasts - cooked and chopped into bite size pieces (I used a time saving rotisserie chicken!)
• 1 box of Chicken Stock
• 1/2 cup store bought pesto sauce (I used Trader Joe's brand)
• 1/3 box of small tube pasta of your choice (I used mini Penne)
• 1 T flour
• EVOO
• Butter
• S&P

Directions:

Sauté the mushrooms over medium heat in a little EVOO and butter until tender and the juices have released, 3-5 minutes.  Add in the shallots and a bit of S&P and sauté for another 3 minutes. Add in the garlic and the bell pepper and sauté until the bell peppers are tender. Add in the flour, and stir well.  Cook for 3-5 minutes, stirring constantly.  The pan might get very dry, but that's okay, just keep cooking and stirring.  Next, stir in your chicken and the grape tomatoes.  Cook until the tomatoes gets soft, about 3 minutes.  Then, add in your pesto and mix well.  Add in the chicken stock as well as 1 cup of water.  Stir well, and bring up to a boil.  Add the dry pasta, and instantly reduce heat to low.  Stir occasionally, and cook until the pasta is al dente.  Super easy, and pretty quick.  Enjoy!

Roasted Butternut Squash Soup with Sage

Voila!

Technically speaking, fall has arrived in Washington, DC.... although you'd never know it walking around outside today.  Temperatures hovering around the mid 80's!  I simply love fall - the crispness of the air, halloween, thanksgiving, birthdays, my wedding anniversary, the colors of the changing leaves, and most of all, fall food!

Even though it doesn't feel like fall, the bounty of this lovely season has begun to show up in the market, and I couldn't resist the mounds of butternut squash in the produce section.  Squash is an awesome food - so many different types, and so many things you can do with it - mash it, roast it, stuff it, turn it into soup, add it to cakes and quick breads, etc. etc. etc.  I came up with this butternut squash soup recipe last year, and I hope you give it a try!  It's slightly time consuming because you have to wait for the squash to roast, but the active cook time is pretty quick and overall, it's a cinch.

Ingredients:

• 1 large butternut squash - peeled, seeded, and cut into chunks.
• 1 large sweet onion, diced
• 1 heaping T dried, crumbled sage
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne (this provides the spice - but you can omit if you wish)
• 1/4 tsp ground thyme
• Scant 1/2 tsp curry powder
• 1 32 oz. box Chicken Broth
• 1 cup lowfat milk
• 1 cup water
• 3 T butter, diced, plus 1 T butter.
• S&P
• EVOO

Directions:

Above: Pre Roast.  Below: Post Roast.
See how the color intensifies?  That
means the flavors have, too!

Preheat your oven to 400 degrees.  Put your squash chunks into a large glass baking dish.  Drizzle with EVOO and sprinkle with S&P.  Toss to coat.  Take your diced butter and dot it over the top of the squash.  Put in oven to roast. I don't have an actual time on this - but it takes at least 30 minutes.  Every once in a while, open up the oven and stir it around to help it brown well and to distribute the melted butter.  It's done when the squash evenly mashes under a spoon, and it has some nice golden brown coloring to it.

While the squash is roasting,  take your diced onion and sauté it in a stock pot or dutch oven in a bit of EVOO and the remaining T of butter.  Season with S& P and cook until it is tender a bit caramelized. Turn off the heat as soon as it's done, and wait for your squash.

When the squash is done, remove it from the oven and add it directly to the pot with the onions.  Add in the entire box of chicken broth, and turn your stovetop on to medium heat.  Using a flat wooden spoon, mix well and scrape up all the caramelized goodness from the bottom of the pot.  Add the milk & water, and all of your spices.  Side note - if you aren't crazy about the taste of curry, still use it in this recipe.  It's a very small amount that adds complexity to the flavor profile and leaves your tastebuds wondering, "hmm... what was it that made this SO good?"

Caramelized onion goodness.

Bring the mixture to a low boil and let it cook for about 5 minutes.  Then, turn off the heat, and using an immersion blender, blend to a nice smooth consistency.  If you don't have an immersion blender, you can use a normal blender.  HOWEVER, it is VERY important that you never try to blend a hot liquid!  It will explode all over the place.  Trust me, I speak from experience (I was making pea soup and had scalding green goop all over the ceiling, cupboards, counter, floor, and myself, not fun!!). If you are going to use a traditional blender, let the mixture cool to room temperature before blending, then reheat prior to serving. Taste for seasoning and adjust if necessary.

I like to serve with a small dollop of nonfat greek yogurt to add a bit more creaminess, as well as a sprinkle of cayenne for a little more spice.  You could also sprinkle with some fresh chopped chives and chopped toasted cashew. Or a dollop of créme fraiche. Or whatever you feel like.   It's nice to have some nice crusty bread on the side for dipping.  Enjoy!