Mexican Meatball Soup

Once and a while, I watch the Today Show in the morning.  It feels like an indulgence to have the TV on while I should be doing things like cleaning or exercising.  I don't know if they do a cooking segment every day but I sometimes get lucky and see something really great being made.

Back in February, Marcela Valladolid was on the show and she made a meatball soup called Beef albondigas.  It looked like something my husband would love so I wrote the recipe down.  I looked at it several times over the next few weeks and decided a few things were missing.

So...here is Marcela's recipe but with my own touch to it.

Mexican Meatball Soup
adapted from Marcela Valladolid's recipe

1/2 pound ground beef
1 pound ground pork
1 clove of garlic, minced
1/2 cup cilantro, chopped
1 egg
1/2 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1/3 cup white onion, finely chopped
2 tablespoons tomato paste
1/2 cup carrots, finely chopped
1 cup celery, finely chopped
14 oz can crushed tomato
6 cups of chicken broth
1 bay leaf
1 teaspoon cumin
1-2 serrano chile
1 cup frozen corn
1 cup cilantro, chopped

In a large mixing bowl, mix the ground beef and pork, cilantro, egg, salt and pepper by hand until everything is mixed together.  Using a spoon, measure 1 tablespoon of meat mixture.  Roll into meatballs and set on a plate.

In a large pot, heat vegetable oil on medium heat.  Add onion and tomato past.  Add carrots and celery.  Saute until soft and 3 minutes.  Add chicken brother and crushed tomatoes.  Bring to a boil, add meatballs, bay leaf, peppers and corn.  Simmer for 30 minutes or more.  Season to taste with salt and pepper. Serve with warmed tortillas.

Makes 6-8 servings.

Sausage, Potato and Kale Soup

I started this soup on Tuesday afternoon when I would normally pick my son up from school.  I had this extra time because Keith left his office early due to sub-freezing temps in Denver that resulted in a freezing office.

My husband and son decided to grab Taco Bell for dinner on the way home.

I tell you this little story because I believe making this soup half way and then sticking it in the fridge for a day....made it so much better. I made it up until it was time to throw in the kale.  When you re-heat it, put the kale in.  YUM!

Please visit The Pioneer Woman for the Sausage, Potato and Kale Soup recipe.

Chilled Avocado Soup

I have a love affair with avocados. And cilantro but we'll save that for another day.

 I love making guacamole and sitting on the patio with a cold beer and a bag of chips.

 This soup is a perfect light summer meal and tastes like my favorite appetizer! I'm going to make this when my in laws are visiting and serve it in little jars.

Chilled Avocado Soup
adapted from Cookin Canuck

2 tsp olive oil
1/2 yellow onion, chopped
1 large jalapeno pepper, minced
3 cloves garlic, minced
2 tbsp fresh mint leaves
3 avocados, peeled and cut into chunks
2 1/2 cups vegetable broth
1/2 cup coconut milk

Heat oil in a skillet over medium heat and add onion and jalapeno.  Saute until soft for about 10 minutes.  Add the garlic in the last few minutes and don't let it burn.

Get out your food processor and add avocados along with half of your vegetable broth.  Pulse.

Add the remaining broth, the onion mixture, salt and pepper and mint.  Blend until very smooth.  Thin with more broth if you need to.

Refrigerate the soup for at least an hour. If you'll be chilling longer, make sure to cover the soup completely or it will turn brown.  Putting it in little jars solves this problem!

When serving, add a drizzle of coconut milk.

Chicken Tortilla Soup

I get really excited when the first snow falls in Colorado. It means boots, hats, gloves and SOUP! I love soup! This has to be one of my favorites and it's not kid friendly.

Chicken Tortilla Soup

1 pound, boneless chicken breasts, sliced into cutlets
1.5 tablespoons olive oil, separated
1/2 teaspoon salt
1 tablespoon chili powder (more to taste)
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves of garlic, sliced thin
32 oz chicken broth
2 cups of water
2 (10oz) cans of Rotel with Green Chilies
3 cans black beans, drained
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt to taste
Corn Tortilla strips

Garnish:
1 lime, cut into wedges
Avocado, diced
Colby Jack Cheese, shredded

Heat 1 1/2 teaspoons of oil in a soup pot over medium-high heat.  Season chicken with salt and chili powder.  Add chicken to the pot and cook, turning only once, until brown on both sides and cooked through.  Transfer to a cutting board.  When cool enough to handle, cut into chunks or shred.

Heat a tablespoon of oil in the now empty pot and add onion, green and red peppers and garlic. Saute for 5 minutes or until soft and fragrant. Add chicken broth, water, tomatoes,  black beans and chicken.  Bring to a boil then reduce the heat to medium low. Add cumin and cayenne, salt to taste. Simmer for at least 20 minutes to meld the flavors.  I like to simmer for a couple of hours.

Turn off heat 15 minutes before serving and add tortilla strips.   Garnish with cheese,  avocado and lime wedge.

Watermelon Gazpacho

In my quest to find No Cook Dinner's....I've found several soup recipes.

I really enjoyed this one and I served it with half of a wrap made with turkey and Swiss cheese.

My husband didn't like the soup....his comment was that he felt like he was eating salsa. *Connie rolls her eyes*

He would prefer not to see this on our table again. Luckily, he's not in charge and I will be making it again. Soon.

Watermelon Gazpacho
Fitness magazine

8 cups  finely diced seedless watermelon
1   medium cucumber, peeled, seeded and finely diced
1/2   red bell pepper, finely diced
1/4 cup  chopped fresh basil
1/4 cup  chopped flat-leaf parsley
3 tablespoons  red-wine vinegar
2 tablespoons  minced shallot
2 tablespoons  extra-virgin olive oil
3/4 teaspoon  salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture at a time in a food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Puree the remaining diced mixture. Serve at room temperature or chilled.

Corn Chowder with Chilies

My brother in law Andrew invited us to dinner tonight. I sent him a text message and asked if there was anything I could bring. He said yes and sent a list:

• hamburger
• hot dogs
• a starch

Wow...I guess I'M buying dinner!

I sent another text and asked which members of the family were going to be attending. He told me to plan for 9 people. I then asked if he had buns? Nope.

Yesterday, Ree told me to make this fabulous chowder and since I do everything Ree tells me too....I thought it would go great with our burgers since the temps finally cooled off here in Colorado. Did you see on the news? Our mountains got their first snow of the season.

So...I whipped this up in my little apartment kitchen and I'm taking it to my in laws house. I hope they like it....I'll let you know.

By the way....I ate a whole bowl of it right after I cooked it and it's so yummy and perfect for fall.  I think I'll be making this a lot this winter.

Corn Chowder with Chilies
adapted from The Pioneer Woman

3 slices Bacon, Cut Into 1/2-inch Pieces
2 Tablespoons Butter
1 whole Yellow Onion, Diced
4 Cups Corn
1 1/2  whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
1 ½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water


Add bacon pieces to a pot over medium heat. Cook for 5 minutes. Throw in diced onion and stir, cooking the onion for  4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl with a dry Riesling.  Fabulous!

Slow Carb Recipe: Ham Hock and Navy Beans

I'm trying the latest diet craze called The Slow Carb Diet. I've tried every diet known to man and I didn't want this one to be left out so I have to give it a go. So far...I haven't lost much weight, but I feel better and I'm sleeping better.

Carbs just might be evil.

My taste tester (my husband) really liked this meal and he didn't even add anything to it. I do think he missed having bread with it but he'll get used to it!

If you want to know more about the plan that I'm following, you can check out my fitness blog...Fat to Fit Mommy.

 Ham Hock and Navy Beans

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/2 cup minced celery
1/2 cup minced green bell pepper
1/2 cup carrots, diced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 bay leaves
1 large clove garlic, minced
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt

Directions
In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, carrots, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.

Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.