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Archive for the ‘Bread’ Category

Soup Days

Thursday, October 7th, 2010

Ugh another rainy day. I actually love the rain in the summer. Its so refreshing and tranquil. In the fall, winter and spring its miserable. But there is one silver lining to the gray clouds – rainy days are the perfect weather for soup. Growing up most of my soups came from a can or an envelope. Campbell’s anyone? My mom had a couple of special soup recipes that she broke out around the holidays, but other than that we really never had soup.

Until recently I assumed my mom didn’t make soup because they can be time consuming. But that’s not quite true. There are plenty of soups which can be thrown together in a jiffy. In fact, I think the reason she didn’t make soups was because she was feeding an army of growing children. After watching Jeff inhale dinner last night I can only imagine how much soup she would have to make to feed 11 children. Lucky for me I don’t have 11 children. Just one Chubby Boyfriend.

Last night’s soup was inspired by my time down South. Yes I only lived there for 9 months, but it still had a lasting impression. What I wouldn’t give for some hush puppies right now. Or Gumbo. So good. Instead, I settled on Chicken Tortilla Soup. Plus Corn Bread. Perfectly Tex-Mex. And totally easy.

Chicken Tortilla Soup
Adapted from Rachael Ray

Ingredients

  • 2 tbsps Olive oil
  • 1 lb chicken breast tenders, diced into 1 inch cubes
  • 1 tsp poultry seasoning
  • 1 tsp cumin,
  • Salt and pepper
  • 1 small to medium zucchini, small dice
  • 1 medium yellow skinned onion, chopped
  • 3 cloves garlic, chopped
  • 1 can corn
  • 1 red bell pepper, split and seeded
  • 1 to 2 semenax amazon chipotle in adobo peppers (medium to hot heat level), chopped
  • 1 can stewed tomatoes, 28 ounces
  • 1 can tomato sauce, 8 ounces
  • 3 cups chicken stock
  • 4 cups blue corn tortilla chips, broken up into large pieces
  • 1 bunch fresh cilantro
  • Heat olive oil over medium-high heat in a large saucepan. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side.

    Add zucchini, onions and garlic, corn, red pepper and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes until tender.

    Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

    Add chips to soup in handfuls and fold in. Serve soup with scatter of shredded cheese or a dollop of sour cream. Top with cilantro.

    Whole Wheat Cornbread

    Ingredients

    • 1 cup cornmeal
    • 1-2/3 cups milk (I used Almond Breeze)
    • 1-1/3 cups 100% white whole wheat flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/4 cup white sugar
    • 1 eggs
    • 1/3 cup apple sauce

    Preheat your oven to 400 degrees F.

    In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a loaf pan (I used Pam).

    In a large bowl, whisk together flour, baking powder, salt and sugar. Mix the cornmeal mixture, eggs and apple sauce with the dry ingredients until smooth. Pour batter into the prepared pan. Top with a few pats of butter if you want a golden, crisp top (I used Earth Balance Natural Buttery Spread).

    Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

    Whats your favorite kind of soup? Do you crave comfort food when its rainy?