Posole

I grew up in New Mexico. New Mexico is famous for green chilies. Famous like Idaho is famous for potatoes. To the locals, food is just not food without green chilies. All fast food restaurants - including McDonald's - carry a green chili cheeseburger on the menu. People even use green chilies as a pizza topping. It's good too. You should try it. I'm not really much of a hot and spicy kind of person, but the wonderful thing about green chili is you can have it hot or extremely mild. The flavor of mild green chili is really warm and yummy. One of my favorite green chili recipes is for Posole (you say it pa-sole-EEE) . It's actually a very traditional New Mexican Christmas soup. But, we like it any time of year. Especially during the winter.

1 Tbsp canola oil
2 lb pork loin roast, cut into 1" pieces
2 14.5 oz cans enchilada sauce (I use the green enchilada sauce)
2 15.5 oz cans white hominy, drained
1 onion, sliced
1/2 C green chilies, diced (or 2 4 oz cans will work too)
4 cloves garlic, minced (or 1/2 tsp garlic powder)
1/2 tsp cayenne pepper, or to taste (I always leave this out because I like it really mild)
2 tsp dried oregano
1/4 C cilantro, chopped
1/2 tsp salt

Brown pork in canola oil in a skillet. Next, place the meat in a slow cooker. Add enchilada sauce, hominy, onions, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover and cook on high for 6-7 hours. Stir in the cilantro and salt. Cook on low for 30 minutes more.

Curried Butternut Soup

I found this recipe on THIS WEBSITE and decided to give it a try. I loved it. My family, not so much. But if you love curry, squash, or ginger you might like it too. I did tweak it a little bit.

Here are the ingredients:

1 large or two small butternut squash. Peeled and diced. Enough to make 6-8 cups.

1 large onion, finely chopped

2 Tb. fresh grated ginger root

6 cups chicken broth

1/2 teaspoon mustard powder

4 teaspoons yellow curry powder

olive oil

salt to taste

chopped cilantro and sour cream for garnish

1. Cut both ends off the squash and peel it with a vegetable peeler. I was skeptical that this would work, but it was actually really easy. Half the squash and scoop out the "guts" with a spoon. Then dice the squash into small cubes.

2. Heat a few tablespoons of olive oil in a fry pan and cook the cubed squash in batches over medium high heat. You want them to brown, but not burn. Stir away until the pieces are tender. Salt to taste, then set aside.

*Just a side note: If I took nothing else from this recipe, I would be happy in knowing a new way to cook butternut squash. These panfried pieces were SO yummy. I kept sneaking pieces. I'll probably never bake squash again.

3. Now add a little move olive oil to a thick bottomed stock pot. Heat it up and add:

the chopped onion

the minced ginger

curry powder

mustard powder

Stir those around until the onions are nice and brown. (Oops. Forgot to take a picture.)

4. Now add your chicken broth and the cooked squash pieces into the stock pot. Pull out your immersion blender.

You have one don't you? NO?!? Well you should! Let me know if you don't and I'll buy you one for Christmas.

Just kidding. But seriously, you really should have an immersion blender in the kitchen. We got one for our wedding and I never used it until about two years ago because I didn't know what it was for. Now I use it weekly if not daily. How on Earth did I survive without it? Once you have one, you'll never go back. Trust me.

If you don't have one you can use a regular blender and just pour it in small batches. Messy though.

ANYWAY, assuming you have an immersion blender, immerse it in your soup and blend away until the entire thing is smooth as... well... something smooth. It will look like baby food. Don't be afraid though. It's very yummy.

It's even better if you put a dollop of sour cream and some chopped cilantro on top.

Mmmmmmmmmmmmm.

I think I want to have some more right now.

Good thing, because no one else seems to be eating it....

*sigh*

Sometimes I wonder why I bother to experiment in the kitchen at all.

Oh well. Looks like I'll be eating curried butternut soup all week long.

Zesty White Bean Soup with Spinach

We tried this super healthy soup this week, and to my surprise, my kids loved it! The leftovers were even better.

Ingredients:

2 Tbsp olive oil - warm in large stockpot, then add:

1 red onion finely chopped

1 thick carrot, peeled and coarsely chopped

2-3 stocks finely chopped celery

5 cloves minced garlic

salt and pepper to taste

Saute 3-5 minutes, then add:

8-10 cups chicken broth

2 cups finely chopped tomatoes (or one can diced tomatoes)

1 cup of uncooked orzo pasta

2 cans of white beans, well rinsed and drained

1 tsp curry powder

pinch of ground nutmeg

Bring to a boil. Simmer over a low heat for 15 minutes. Then add:

4 cups of baby spinach leaves. Stir in and bring to just a boil. Then remove from heat and cover for 2-3 minutes.

Garnish with fresh parsley and parmesan cheese if desired.

Tomato Basil Soup

I'm a fan of basil, so I use it where I can. This is a new favorite and is pretty easy to throw together...and very tasty when paired with cheese garlic bread and salad or a simple grilled cheese. I'm a fan!

Ingredients:
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 3/4 teaspoon salt
• 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 2 cups fresh basil leaves, thinly sliced
• Basil leaves (optional, for garnish)


Directions:
• Heat oil in a large saucepan over medium heat.
• Add garlic; cook 30 seconds, stirring constantly.
• Stir in the broth, salt, and tomatoes; bring to a boil.
• Reduce heat; simmer 20 minutes.
• Stir in basil.
• Place half of the soup in a blender; process until smooth.
• Pour pureed soup into a bowl, and repeat procedure with remaining soup.
• Garnish with basil leaves, if desired.


And just in case you're interested (this came from Cooking Light):

• Nutritional Information
• Calories: 103 (24% from fat)
• Fat: 2.8g (sat 0.4g,mono 1.7g,poly 0.4g)
• Protein: 5.8g
• Carbohydrate: 15.9g
• Fiber: 4g
• Cholesterol: 0.0mg
• Iron: 2.4mg
• Sodium: 809mg
• Calcium: 129mg

Number Of Servings:4 (1 1/2c) servings

Corn-Potato Chowder

1 Tbsp. butter
1 medium yellow onion, chopped
3 medium potatoes, peeled and cut into 1/2 in. dices
2 c. reduced-sodium chicken broth
1 c. corn kernels, (if canned, then drain)
1 c. evaporated skim milk
1/2 tsp. salt
1/4 tsp. black pepper

1. In a large saucepan, melt butter over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 minutes.
2. Add potatoes and chicken broth. Bring broth mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
3. Stir in corn kernels, milk, salt and pepper. Simmer, uncovered, until heated through, about 5 minutes.
Yield: 6 servings

Chunky Potato Soup

3 Tbsp. butter
1/4 c. flour
4 c. milk
2 c. diced potatoes
1/2 c. minced onions
2-3 stalks celery
1/2 tsp. salt
1/4 tsp-1/2 tsp. pepper

Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Stir in potatoes, onions, salt and pepper and celery. Cook over medium heat, stirring frequently, until mixture is thickened and potatoes and celery are tender.
* I also like to add crumbled bacon and seasoned salt on top. Yum!