Southwest Chicken Soup

This soup is inspired by chicken tortilla soups I have had a various restaurants. I have made versions of this at home many times because it is my husband's favorite. This is the best version I have made so far. I don't usually serve it with traditional restaurant garnishes, but with crushed tortilla chips.

Ingredients
2 large (or 3 small) chicken breast halves
olive oil to thinly coat chicken breasts
salt and chili powder to lightly coat chicken breasts

olive oil to barely coat bottom of large soup pot
1 large bell pepper, diced
pinch of salt
4 cloves garlic, minced (or 1/2 tsp garlic powder)
2 tsp chili powder

1 12-16 oz jar salsa (mild or medium, depending on heat preference)
2 cans black beans, drained and rinsed
32 oz chicken broth (plus water until the desired broth consistency is reached)
2 Tbsp Ortega taco sauce or ketchup
1 tsp oregano
1 tsp basil

2 Tbsp masa harina + water to thin into pourable consistency

1/4 cup chopped fresh parsley (optional)
Chipotle Tabasco sauce to taste (optiona1)

Method

Heat oven to 400. Place chicken breast halves in a casserole dish. Sprinkle chicken with olive oil, salt, and chili powder, turning to coat all sides. Roast chicken for 30 - 45 minutes or until thermometer inserted in thickest part of breast measures 165 degrees. Set chicken aside until cool enough to chop.

Heat olive oil in a large soup pot over medium heat. Saute the peppers, with a pinch of salt, until softened.

Turn the heat to low, add the garlic and chili powder, and saute for one more minute until garlic is just fragrant. Be careful not to burn the garlic.

Add the salsa and beans, turn the heat to medium high and cook for 5 minutes until mixture is bubbling and starts to cook down a little.

Add the broth, taco sauce/ketchup, oregano, basil, and water, if necessary, to thin the soup to taste.

Bring the soup to a low boil, then turn the heat down and simmer for 20 minutes or until chicken is done roasting.

When chicken is cool enough to handle, dice it into bite-sized chunks. Add the chicken to the soup pot along with any drippings and juices from the roasting pan. In a small dish, thoroughly mix the masa harina with water until smooth, pourable, and there are no lumps. Stir the masa liquid into the soup thoroughly and simmer for another 5 - 10 minutes. Adjust seasonings to taste. Add parsley if desired.

Serve with tortilla strips for garnish or tortilla chips. This soup is also excellent with precooked/leftover rice stirred into each serving.

Distracted Dish © 2013-2017

Mediterranean Ceci Beans and Spinach

I have adapted this amazing recipe from Smitten Kitchen, one of my favorite blogs. It was originally inspired by a Spanish dish, which I changed a ton based on my own preferences and general kitchen laziness

This can be served both as a hearty side and as a light main dish over toast or with pita bread. It's crying out to be served with a dry red wine. The leftovers are even better, I tend to just eat them plain, which is saying something because I don't really like leftovers.

Ingredients
1-2 tablespoons olive oil (enough to coat bottom of large skillet)
3-4 garlic cloves, minced (depending on size)
1/2 teaspoon ground cumin (or whole seeds if you have them)
1/4 tsp whole fennel seeds
1/2 tsp oregano
1/2 teaspoon smoked paprika
Red pepper flakes to taste

2 tablespoons red wine vinegar (could additionally use a splash of dry red wine here if you'd like)
3/4 cup tomato sauce (I used tomato basil marinara from a jar in my fridge, any tomato sauce would work I think)
1/2 pound dried ceci beans (aka chickpeas) soaked overnight and cooked until soft (or from two 15-ounce cans, drained and rinsed)
1/2 pound baby spinach or other baby greens, washed
Salt and freshly ground black pepper to taste (I used some smoked sea salt for extra smokey kick)

Heat oil on low in a large skillet. Add garlic and spices, stirring to keep them from burning. Saute garlic and spices on low for a minute or two until garlic is fragrant, watching closely to make sure it does not brown.

Add the vinegar and turn up the heat to medium until it starts to bubble, then add tomato sauce and ceci beans, stirring thoroughly to coat the chick peas in sauce.

Simmer until the sauce is slightly thickend and the chick peas are hot and have absorbed some of the sauce, 5-10 minutes.

Add spinach and cook just until it is wilted. Take off heat and add salt and pepper to taste.

Serves 3-4, depending on whether it is a meal or a side. Reheats wonderfully in the microwave.

Distracted Dish © 2013-2017

Greek Chicken Pasta

This skillet pasta dish is light and delicious. I usually keep quart bags of diced chicken pieces in the freezer so it comes together quickly.

Ingredients

1/2 lb ziti/penne, cooked per package directions in salted water and drained (reserve 1/2 cup of the pasta water)

1 Tbsp each of olive oil and butter
2 cloves minced garlic
2-4 diced pepperonici peppers (more if you like it spicy)
salt and pepper
1 lb boneless skinless chicken breasts cut into 1" chunks
1 Tbsp Symeons/Greek seasoning (or 1 tsp each oregano and paprika, plus 1/2 tsp garlic and a pinch of red/hot pepper)
1/4 cup white wine
2 tbsp juice/brine from jar of Kalamata olives in vinegar brine

1/4 to 1/2 cup sliced Kalamata olives (to taste)
1/2 pint cherry tomatoes, halved
Chopped spinach/baby greens to taste
Feta cheese to serve (optional)


Start cooking the pasta first.

Heat oil and butter in a high sided saute pan (preferably one with a lid) over medium low heat. Add garlic and pepperoncini, then sprinkle with salt and pepper. Cook on low for about a minute until fragrant, stirring to prevent garlic from burning. Add chicken pieces, sprinkling a little more salt on them, along with the Greek seasoning. Turn heat to medium and cook until the bottom of the chicken turns light golden, flip the chicken pieces over and add the wine and olive juice.

Turn heat down to simmer on medium low until the chicken is cooked through, adding more wine if necessary to keep pan from drying out.

Meanwhile, prepare the olives, tomatoes, and greens.

When the chicken is cooked through and the pasta is ready, add pasta and vegetables to the pan with chicken. Gently toss to coat the greens with broth. adding the reserved pasta water if necessary to have enough liquid to coat the greens and pasta. Put the lid on the pan and steam on low for a couple minutes until the greens are wilted to your liking. Sprinkle on a little more salt and pepper to taste before serving, as well as feta cheese if desired.

Distracted Dish © 2013-2017

Green Soup

This recipe is flexible, simple, comforting, and delicious with cheese and crackers, similar to tomato soup. If you don't have broth, just make it with water and it'll come out fine. That's what I often do.

If you want more protein, use lentils, chick peas or white beans to thicken it up rather than the potatoes. With the beans it makes a good warm savory substitute for a protein and greens smoothie.

 

Ingredients 

5-6 cups chicken broth, vegetable broth, and/or water

1 bay leaf
1 tsp thyme
1 tsp salt (only if not using salted broth)
1/4 tsp black pepper or peppercorns

2-3 cubed potatoes or 1 can lentils, or white beans (1.5 - 2 cups cooked beans)

1 cup chopped celery  (can add onions or garlic too, if desired, but I prefer a milder flavor)

1.5-2 lbs various chopped fresh or frozen greens and herbs (parsley, escarole, romaine lettuce, spinach, kale, swiss chard, etc)

Lemon zest and juice from one lemon, or 1/4 diced preserved lemon (optional)
1/4 cup white wine (optional)

Dash of nutmeg (optional)

1/4 tsp of white pepper (optional)

Hot pepper flakes or cayenne pepper to taste (optional)

Salt to taste (less salt if using preserved lemon - they are very salty)

Lots of black pepper

Olive oil and/or Romano cheese to serve (optional)

In a large pot heat the broth/water and seasonings on high until boiling, then add the potatoes or beans and celery. Lower the heat to medium and cook until vegetables are tender.

Add the greens and lemon juice (or optional white wine) and lower the temperature to a low simmer for about 5 minutes. It might take longer for tougher greens like kale. yet less time for baby spinach. The greens should be just wilted.

Once the greens are wilted, remove from the heat, remove the bay leaf, and (carefully) use an immersion blender to puree the soup until smooth. Season to taste with nutmeg, white pepper, cayenne pepper, black pepper, and salt. 

Serve hot in bowls with a drizzle of nice grassy olive oil and a generous sprinkling of Romano cheese. Pesto is also good with this soup. I have been known to drink it straight out of mason jars like a smoothie in a pinch. It is even good at room temp or just slightly warm.

This soup keeps in the fridge for about a week if using vegetarian broth, freeze leftovers within 4 or 5 days if using chicken broth.

Distracted Dish © 2013-2017

Caraway Cauliflower Soup

This is a spicy soup, reminiscent of rye bread. I would have a picture, but I usually serve it in canning jars that I take to work. They aren't photogenic.

Ingredients:

1 head of cauliflower, chopped into florets
Enough water in a large pot to cover all the florets
Salt for the water (to taste, start with a tsp or two)
6 garlic cloves, peeled and crushed
1 tbsp caraway seeds
1 tsp ground peppercorns
1 tsp rosemary leaves
1/2 tsp hot pepper flakes (optional, and to taste)


Bring to a boil over high heat, then turn it down to medium-low and simmer until the cauliflower is fork tender. Drain off most of the water into a dish, reserving at least 2 cups of it.

Puree cauliflower until creamy and smooth, adding the reserved water back as you blend to get the desired consistency. I use a stick blender right in the pot to do this. With a regular blender, make sure to open the vent in the lid and cover it with a dishcloth to prevent the steam from building up and exploding hot soup all over. Don't ask me how I know this.

Serve with more black pepper and a little olive oil drizzled into the soup.

Alternatively, you can skip the puree part and just serve the drained cauliflower florets with butter and pepper.

Sometimes I cook rice in the rest of the reserved broth.

Chewy Oatmeal Apple Breakfast Bars

Here is a tasty, fast, and healthy breakfast recipe that I make every week to have for busy mornings and hungry afternoons.

Ingredients:

Dry
3 cups oatmeal
2 tbsp flaxseed meal (optional)
2 tbsp brown sugar
1 tbsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cloves

3 medium apples

Wet
2 tbsp melted butter
1/2 cup cider or apple juice
1/2 cup milk, yogurt or water
2 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Grease a 9x13 baking dish.

Stir together dry ingredients in a large bowl.

Quarter, core, and shred the apples. I toss them in my food processor for a few seconds until they are in small shreds, but not pureed. You could also use a grater. Stir the apples into the dry ingredients until they are evenly coated.

Melt the butter in a 2 cup measuring cup or 2 cup bowl, lightly beat in the eggs with a fork, then stir in the rest of the wet ingredients.

Pour the wet into the dry ingredients. Stir them together until evenly mixed. Spread batter into greased baking dish.

Bake for 20 - 25 minutes until the edges are golden brown and the center is set.

Cut into squares. They are best with coffee or tea and will keep for a week if stored in the refrigerator.