Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

This is a simple soup with natural ingredients that is big on flavor. Perfect for lunch or with a sandwich or salad at dinner. It is also vegan/vegetarian so it is a meatless Monday favorite.

Chipotle Sweet Potato Soup

2t olive oil

1 yellow onion chopped

4 clove garlic chopped

6 cups sweet potatoes peeled and cut into 2″x 2″ pieces

4 c water

1/2 t dried Chipotle Powder ( found in the spice aisle, a little goes a long way )

1 lime zest and juice

1 t salt

Fresh herbs or arugula for topping if desired.

Heat oil in a 2 1/2 quart sauce pan over med high heat. Add onion and garlic and saute for about 5 minutes. Add potatoes, water, salt, lime juice, lime zest and chipotle powder. bring to a simmer, cover and cook 30-40 minutes. Let cool slightly by removing from heat. Add to blender in 2 batches if necessary and puree. Add back to pan and keep on low until ready to serve. Add chopped herbs or arugula if desired.

Chipotle Sweet Potato Soup

Camping Food: S’mores with Nutella

S'mores with Nutella

I apologize about the photos, but we were actually camping. Our family went camping this past weekend at Myakka River State Park, just east of Sarasota, Fl. Packing food that will keep in a cooler for a couple days is always a little tricky, it can be brutally hot here in the afternoon. I made a large batch of chili that we made nachos, chili dogs and quesadillas out of, even considered putting it on our eggs one morning. It was perfect. I also pre baked a bunch of Mojo chicken legs and brought those ( I don’t like to bring any raw meat for fear of cross contamination) They were great for snacks, lunch and dinner, and easy to eat, no utensils needed. But like all good campers we needed to roast marshmallows and make s’mores. I always find that it is hard to keep the chocolate bars from melting in the heat, or if you put them in the cooler they get too hard and won’t melt in the s’mores, so that is where the Nutella comes in. I spread some Nutella on graham crackers and put them on a plate, then as we roasted the marshmallows we put them on top and added a top cracker and pulled the skewers out. Easy and so much less mess than traditional s’mores. I meant to bring bananas to slice and add too but I forgot. Doesn’t matter, they were still delicious. From now on I will be leaving the candy bars at home and bringing the jar of Nutella camping, besides it does double duty on sandwiches, apples and crackers for snacks.

S'mores with Nutella

Childhood Comfort Food: Chili Mac

Chili Mac

Chili Mac was one of my dinners almost every week growing up, I am the oldest of 6 kids and there were always a few extras at the table so this dish was filling, and went a long way. No matter how many people were at the table there was always enough for seconds. I crave it still to this day but I had to make a couple of adjustments. The original chili mac did not have any beans or cheese, but my kids said then it isn’t “chili” mac, (they love chili and beans) so I added a few ingredients but it still goes a long way and there are always left overs and best of all it reminds me of my childhood.

Chili Mac

1 lb ground beef

1/2 t chopped garlic

1/4 cup chopped onion

1 can tomato soup (condensed)

1/2 can of water

1 can red kidney beans (drained)

2 T brown sugar

2 T Worcestershire sauce

2 T chili powder

1 t cumin

1/2 t cayenne pepper

1/2 t salt

1/4 t black pepper

1 box elbow macaroni cooked and drained

Brown meat and onions in a large skillet or pot for about 5 minutes, add garlic and saute until golden. Add tomato soup, water, beans, brown sugar, Worcestershire sauce and seasonings. Bring to a simmer and continue cooking for 10 minutes.

Chili Mac

Add the macaroni noodles and stir, cook over low for about 5 minutes or until macaroni absorbs some of the sauce. Top with cheese and chopped onion if desired.

Chili Mac

Chicken Frito Pie

Chicken Frito Pie

Chicken Frito Pie

As promised here is the recipe for Chicken Frito Pie that I made for Gone Girl Book Club

Chicken Frito Pie

1 T vegetable oil

2 c cooked chicken ( I used a rotisserie, one from my grocers deli)

1/4 cup chopped onion

1 tsp chopped garlic

1 can cannelli beans drained (white beans)

1 can tomatoes with green chilies (rotel)

1 T chili powder

1 2 c bag shredded cheddar cheese

1 bag fritos (not scoops)

Heat a large skillet over medium high heat. add oil. Then add chicken, onion, and garlic, saute about 3-5 minutes or until onion is soft and garlic is browned. add beans, tomatoes, and chili powder. Continue cooking until all ingredients are heated through.

Chicken Frito Pie

Preheat oven to 350

Pour fritos into the bottom of a pie pan ( enough to cover the bottom) take the heel of your hand and slightly crush the corn chips so the lay flat. add 1 c shredded cheese, then chicken mixture, then 1 more cup cheese and then cover with fritos. Bake for about 25 minutes or until cheese is melted and bubbly. Serve with sour cream.

Chicken Frito Pie

Moroccan Spiced Pumpkin Chili

 

Get out the spice rack, this thick and satisfying chili has a great depth of flavor, warm, hearty, earthy and spicy. Perfect for Halloween night or any fall dinner, serve  it with naan or couscous.

Moroccan Spiced Pumpkin Chili

1 1/2 lbs ground beef or lamb

3 tbsp hot curry powder

1/4 t ground cloves

1/4 t cardamom

1/4 t cayenne pepper

1/4 t cumin

1/4 t nutmeg

1 T cinnamon

1 T honey

1 T tomato paste

4 garlic cloves chopped

1 c yellow onion chopped

1 150z can of pumpkin

1/2 c chopped dried apricots

14 oz can peeled tomatoes and juice

2 cups small gold potatoes quartered (or bite size)

3-4 c beef broth

salt to taste

In a large heavy pot brown ground beef over med high heat until cooked through, add, all the spices, tomato paste and honey, stir and cook 1 min, add garlic and onions, cook 2-3 minutes more, stirring constantly.

 

Add pumpkin, apricots, tomatoes and potatoes, stir, add broth and bring to a boil, cover and reduce heat. Cook for 20-30 minutes or until potatoes are tender.

 

 

 

Raspberry Chipotle Pork Chops

 

Sweet, smokey and a little spicy, try this with chicken too. Simple enough for a weeknight dinner, elegant enough for company, and romantic enough for date night.

Raspberry Chipotle Pork Chops

2 pounds boneless pork loin chops ( although this would work on any pork or chicken cut)

2 T veg oil

For the rub

1 t salt

1 t lemon pepper

1 t garlic powder

1/2 t cumin

1/2 t chipotle chili powder ( I used Mc Cormick’s)

For the sauce

6 0z fresh raspberries

2 T red wine vinegar

1 t chipotle chili powder

2 t sugar

Mix together the ingredients for the rub in a small bowl (Salt, lemon pepper, garlic powder, cumin, and 1/2 t of chipotle chili powder) Sprinkle on both sides of the chops.

 

Heat oil in a large pan, add chops and cook for approximately 5 min per side on med heat, depending on thickness.(use a meat thermometer to check doneness)

Remove chops to a plate. There will be juice left in your pan.

 

Add red wine vinegar, sugar and raspberries to pan, cook over low heat about 3 minutes of until raspberries fall apart and sauce thickens slightly. Break up raspberries with the back of a spoon until smooth. (You may add water if you did not have enough pan juices)

 

Spoon sauce over chops and serve.

Smokey Chili with Kale and White Beans

I struggled with what to call this dish, it was a take everything out of the fridge and hope for the best kind of meal. This one really worked though, everyone had seconds. I am still not sure if it is a chili, a soup or a stew. I refuse to call it a stoup, just because Rachael Ray annoys me. Mostly because she makes up new words and repeats them 100 times an episode. I will never use the phrase EVOO either.

1 lb ground beef

1 can white beans

1 small onion chopped fine

1-2 cloves of garlic minced

1 T chipotle chili powder

1 can diced tomatoes

3 c kale, chopped with stems removed

1/4 c white wine

1/2 t salt

1/4 t black pepper

Brown the ground beef over med high heat, add onions and garlic and cook for 3-4 minutes. Add chili powder, salt, pepper, beans and tomatoes, stir and turn heat down to low and simmer for 5 minutes. Add kale and white wine,cook for 5-10 more minutes or until kale is tender.

Broiled Salmon with Chili Lime Glaze

2 large salmon filets cut into 6 pieces

4 T Sweet Thai Chili Sauce (found in Asian section of supermarket)

1T minced ginger

1T Lime Juice

Mix together ingredients in a small bowl, pour over salmon Marinate in fridge for 30 minutes, Preheat Broiler.

Place on Broiler Pan and Cook for 7-10 minutes or until salmon is cooked through.

Summertime and the Chili is Easy

Summer is almost here, its hot and humid in Florida. I love the ease and the flavor of chili but it can be a little much for those hot Summer months. I decided to lighten it up a bit by adding some fresher and brighter ingredients, but kept the spice and the ease of a one pot meal.

Summertime Chili

3T canola oil

1 yellow onion chopped

2 cloves garlic finely chopped

2 fresh jalapeno diced

2 lbs ground meat (turkey, beef or pork will work)

1/2 t salt

1/2 t cumin

1/2 t mexican oregano

3 T chili powder

1 28 oz can of whole peeled tomatoes with juice

1 can dark red kidney beans

2 ears of fresh corn, kernels removed ( approx 1 1/4 cup) you could use frozen or canned corn, but corn is in season in the summer and adds a freshness and slight crunch to the dish.

1 t lime zest

lime wedges

chopped cilantro

Heat oil over Med high heat, add onion, garlic and jalapeno, and sauté for 3 min. Add ground meat and cook until browned (drain fat if necessary), add salt, cumin, oregano, and chili powder. Then add tomatoes with juice, bring to a boil, reduce heat to low and cover.

Cook for one hour, stirring occasionally and breaking up tomatoes with the spoon. Add beans and corn kernels and zest, cook for 15 min more.

Serve in bowls and top with fresh cilantro and squeeze lime wedges over the top.

 

 

Chipotle and Lime Glazed Meatloaf

Well I have learned something, not all food looks as good as it tastes. Meatloaf is one of them. Dinner time at my house is as hectic as everyone else’s. I have a husband a two teen boys, they are always starving and waiting like vultures for dinner.  I try to take pictures before, during, and after I am cooking, I wasn’t happy with this finished one of the meatloaf so I thought I will get another picture of it sliced on a plate after dinner, well I guess this meatloaf was good because there was none left when I went to get the second picture. Hope your family enjoys this as much as my boys did.

Chipotle and Lime Glazed Meatloaf

1 small yellow onion chopped

2 garlic cloves minced

1 1/2 – 2 lbs meatloaf mix (ground beef and pork mix sold at most grocery stores, or 1 lb ground beef and 1/2 pound ground pork)

2 chipotle chilis (canned in Adobe sauce) chopped

1 egg

1T ketchup

1/2 -3/4 c breadcrumbs

1T salt

ground black pepper

Preheat oven to 375

Combine all ingredients in a large mixing bowl, form a loaf and place in a casserole dish ( I prefer this to a loaf pan so that you can glaze the sides and the top)

Chipotle Lime Glaze:

3 T ketchup

2T adobe sauce (from the can of chipotles)

1T lime juice

Mix together, spread evenly over sides and top of meat loaf

Bake for approximately 45 minutes, slice and serve

Shared on Justa’s Kitchen’s Fantastic Food Fridays 5/2/2012