Category: Main Dishes

Recipes, Soups

Sweet and Spicy Peanut Soup

Sarah

I know spring is here… but that doesn’t mean it is the end of soup season! Rainy spring days are just as a much a call for a hot bowl of soup to warm you up [perhaps while watching some March Madness, as we have been doing a lot lately] as cold winter nights are, especially when said soup is light, flavorful, and filling. This Sweet and Spicy Peanut Soup fits the bill perfectly. It’s full of sneaky nutrition as it packs in fresh vegetables peanut souplike peppers, tomatoes, carrots, onions, and sweet potatoes under the guise of rich peanut butter, spicy cayenne pepper, and a hint of ginger. We enjoyed munching on a grilled provolone cheese sandwich alongside this spicy soup, but I could also see it pairing well with a big green salad, a light pasta dish, or even served chilled gazpacho-style, if cold soup is your thing.

I prepped everything the night before and threw it in the crock pot in the morning to cook all day long, but the original recipe calls for making it on the stove-top in less than an hour. If you do the latter, saute the onions, peppers, and carrots with garlic to soften everything up and release some of the flavors a little before throwing everything in a big stockpot, bringing to a boil, and then simmering away until soft and blend-able. And be aware if you have an aversion to spicy food like me that this soup is HOT! Ben loved it, but next time I make it I am going to tone down the cayenne pepper initially for more control. Definitely didn’t think that one through too well… Regardless though, this is one flavorful soup that has earned itself a place in my soup repertoire, and I hope you love it as much as we do!

Sweet and Spicy Peanut Soup [adapted from The Food You Crave by Ellie Krieger]

Ingredients:

  • 1 tablespoon canola oil
  • 1 cup sweet or white onion, diced
  • 15 ounce jar roasted poblano peppers [could substitute 2 cups fresh red bell peppers or roasted red peppers]
  • 1 cup carrots, diced [about 3 medium or 2 large carrots]
  • 1/2 teaspoon cayenne pepper*
  • 1 clove garlic, minced
  • 1 teaspoon ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 large sweet potato, peeled and diced [about 2 cups]
  • 6 cups chicken or vegetable broth
  • 1 – 14.5 ounce can diced tomatoes with their juices [I prefer no-salt-added]
  • 2/3 cup creamy natural peanut butter
  • 2 teaspoons honey

Directions:

Combine all ingredients in a large crock pot and stir to mix well. Cook on low for 6-8 hours, then puree with an immersion blender [or carefully blend in batches in a food processor or blender]. Serve garnished with sour cream and/or cilantro.

*Note:

This soup is spicy… so I would recommend decreasing or eliminating the cayenne pepper altogether so you don’t spice yourself out like I did. I can’t wait to make a less spicy version of this again.

Click here for the printable version: Sweet and Spicy Peanut Soup

Chicken, Recipes

Ginger Chicken with Avocado

Sarah

ginger chickenHappy Spring! Yesterday in Bloomington on the first day of spring we experienced the best and worst spring has to offer–in the morning, rain, wind, and 45 degrees, followed by 60 degree temperatures and sunny skies in the afternoon. Today  is supposed to be much of the same. And while rain is not my favorite thing ever, I must admit that I prefer it to snow and certainly prefer it to ice. Whether winter will make another appearance before summertime arrives is a mystery, but one thing that is not a mystery is how wonderful my new favorite way of preparing grilled chicken is! I realize I have new favorites all the time, but this recipe is just fabulous. You have got to try it. We loved the contrast between the slightly spicy chicken and the creamy avocado sauce, bursting with fresh flavors. Serve it with a bright, fruity spinach salad and welcome spring tonight!

Ginger Chicken with Avocado [from Eat Cheap but Eat Well by Charles Mattocks]

Ingredients:

  • 4 boneless skinless chicken breast halves [~1 pound]
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cumin
  • 1 medium avocado, peeled and diced
  • 1/4 cup nonfat plain yogurt or sour cream
  • 1 tablespoon fresh cilantro, chopped
  • 2 teaspoons lime juice
  • 1 clove garlic, minced

Directions:

Mix together ginger and cumin and rub over chicken. Cook in a hot skillet with oil or on the grill [we used our George Foreman] until the juices run clear and internal temperature reaches 160 degrees.

While chicken is cooking, prepare the avocado sauce. In the bowl of a food processor, combine avocado, sour cream/yogurt, cilantro, lime juice, and garlic. Puree until smooth. Spoon sauce on top of chicken and enjoy.

Click here for the printable version: Ginger Chicken with Avocado

Chicken, Main Dishes, Recipes

Winner + Lemon Brown Sugar Chicken with Israeli Couscous

Sarah

What a winner of a chicken dinner! This has been one of my most favorite chicken creations as of late.

I first saw the recipe that is the amazingness of Lemon Brown Sugar Chicken on Eat Live Run and then saw Iowa Girl Eats make it, and I knew I had to try it. With the rave reviews floating around the internet, I knew I wouldn’t be steered wrong. It took me a couple months to get around to trying it, but now I am hooked… hooked I say! I’m in love with the easy prep, the tangy lemon melding with the molasses-y brown sugar which caramelizes all over each piece of juicy chicken. Amazing! Served atop tender Israeli Couscous, this is one winner of a chicken dinner. I can’t wait to make it again.

Speaking of winners, I am happy to announce the winner of the $35 gift certificate to CSN stores!

I used Random.org to select the winner….

Congratulations! I wish I could give all of you a prize, but you’ll just have to keep reading because I’m sure there will be more fun giveaways in the future. 🙂 But as for now… enjoy this winner of a chicken dinner!

Lemon Brown Sugar Chicken [from Eat Live Run and Iowa Girl Eats]

Ingredients:

  • 1 pound chicken tenders [original called for chicken breasts, pounded thin]
  • juice of 2 lemons
  • 1 tablespoon lemon zest
  • 1 cup flour
  • 2 teaspoons paprika
  • canola oil
  • 2 tablespoons brown sugar [I used dark brown sugar…but either would be fine.]
  • 2 cups cooked Israeli couscous

Directions:

Preheat oven to 350 degrees. Stir together flour and paprika in a shallow dish. Pat chicken tenders dry with a paper towel, then place in flour mixture and toss to coat.

In a large skillet, heat a little oil over medium high heat. When hot, brown each piece of chicken on both sides, then remove and place in a large baking dish.

Pour the lemon juice into the hot skillet and stir to get up all those leftover chicken bits. Pour juice on the chicken, then top with brown sugar and lemon zest. Bake for 15-20 minutes or until cooked through.

Serve with Israeli couscous cooked in chicken broth if you like. 🙂

Click here for the printable version: Lemon Brown Sugar Chicken

Chicken, One Tablespoon Testosterone, Recipes

OTT: Chicken Parmesan

Sarah
BEn
another Pajama Chef in action!

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

———-

Ah, Italian food.  The stereotypical style for dinner dates.  I have no problem with that, and evidently  neither does my wife.  So on this past Valentine’s Day, I decided to make her some Italian food.  For those of you who are regular readers of her blog, you understand that it is no easy task to cook for someone like her.  The standards are high, and I have to be at the top of my game to please (okay, that may be andinner exaggeration, she is pretty appreciative of the mere fact that she doesn’t have to cook for a meal).  But I enjoy the occasional kitchen adventure, so rather than just take her out to some overcrowded restaurant, I decided to have one of those adventures.

Chicken Parmesan [from Eat Live Run]

Ingredients:

  • 4 chicken breasts halves, beaten into oblivion (okay fine, pounded)
  • 2 c Panko breadcrumbs
  • 2 eggs
  • 1/2 c flour
  • 1/4 c milk
  • 1 c shredded mozzarella
  • 2 oz pepperoni
  • 1/4 c parmesan cheese
  • 1 jar marinara or pasta sauce
  • 1/4 c canola oil
  • spaghetti or fettuccini noodles, cooked

Directions:

As always, begin by preheating the oven.  In this case, to 450 degrees.  Combine the eggs and milk in a shallow dish.  In another shallow dish, spread out the bread crumbs.  In yet another shallow dish, place the flour.  Arrange the dishes in a neat little line.  After pounding the chicken breasts (don’t go overboard or it’ll break into small pieces), dunk one breast at a time in each dish, starting with the dairy blend (not to be confused with store brand yogurt) and so on and so forth.  Heat the oil in a large skillet over medium heat.  Place the chicken breasts in the oil and fry them until they are delicious-looking golden brown and cooked through.  Drain the chicken of any excess moisture (if there is any, I had no need for it).  Lay the fried chicken breasts in a greased casserole dish.  Smother them in the pasta sauce, parmesan, and mozzarella cheeses.  Last, but certainly not least, place the pepperoni on the top.  Bake for 15 minutes and serve with spaghetti or fettuccini noodles.  Enjoy.

Click here for the printable version: Chicken Parmesan

dinner

Main Dishes, Recipes, Soups

Roasted Tomato and Black Bean Soup

Sarah

soup

Uh oh. We’ve got a situation on our hands. I think I’m becoming a soup lover. This is very frightening to me because I didn’t use to like soups. I could go for the occasional bowl of tomato with my grilled cheese, or a cup at Panera with my you-pick-two combo. But other than that, I didn’t make it a practice to buy or make soup, unless it was my mom’s Potato Soup. But see, since starting this blog and making it a quest to eat meatless at least once per week, I’ve found more and more soups that actually look … gasp … good, appealing, and even tasty. What’s going on??!?! Since August, I’ve blogged about eight soups that I’ve loved and look forward to making again. This is cRaZIneSs! [Yup, I used to type like that all.the.time back in the days of AIM. Hilarious!] Anyways, I’ll consider my problems at a later time. I’ve gotta tell you about this soup.

This Roasted Tomato and Black Bean soup is fabulous. It’s smooth and flavorful, with extra depth from roasting the veggies. It’s spicy but not too intense, and has a hint of summer in every bite. I can’t wait to make this with fresh tomatoes from the farmer’s market come summer! This soup also freezes really well, so don’t be afraid of making the whole batch and dividing it into smaller containers to freeze for lunch. Have at it!

Roasted Tomato and Black Bean Soup [from Ellie Krieger’s So Easy]

Ingredients:

  • 7 medium tomatoes, quartered
  • 1 1/2 cups onion, chopped in large pieces
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • salt and pepper
  • 5 cups chicken broth [vegetable would work too]
  • 2 15 ounce cans of black beans, drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • dash hot pepper sauce
  • sour cream, for topping
  • cilantro, for topping

Directions:

Preheat oven t0 375 degrees. Toss the tomatoes, onion, and garlic with the olive oil, a little salt, and a generous amount of pepper. Spread in a single layer on a baking sheet, then roast for about 35-45 minutes, flipping halfway through. Remove from oven when the garlic is softened, the onions are brown, and the tomatoes have collapsed.

Meanwhile, stir together the broth, beans, cumin, chili powder, and a little pepper in a 4-6 quart saucepan or dutch oven. When veggies are cool enough to handle, add veggies to the pot. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and blend until smooth using an immersion blender or in batches in a food processor or regular blender. If you choose the second option, allow mixture to cool and be sure to vent so hot liquid doesn’t explode all over your kitchen! Stir in the hot pepper sauce, to taste. Garnish with cilantro and sour cream as desired.

Click here for the printable version: Roasted Tomato and Black Bean Soup

Question of the Day: Were you into AIM or any other online chatting? What was one of your super cool screennames and how did you come up with it? I was wlrunner03 for many years… school + sport + graduation year…. ooooh yeah! And I was also wltrackgrl I think…