Foodie Fridays: Brussels Sprouts with Peas and Cashews

I am so far behind on posting recipes that this one is from Christmas of 2025!  I watched a PBS Christmas cooking special featuring Mary Berry, and just had to make these Brussels sprouts from the show for our holiday meal.  I often serve Brussels sprouts for Christmas, but this was one version that I had never tried, and it was really tasty!  True to my naturally lazy nature, I used short cuts (pre-cut Brussels sprouts and frozen peas) which decreased the number of servings slightly but did not affect the flavor.  (I also increased the amount of cashews because I love them!)  I have made this side dish several times since then and am never disappointed, so if you love sprouts like I do you should give the recipe a try.

Brussels Sprouts with Peas and Cashews

12 oz. bagged microwaveable halved fresh Brussels sprouts
2 T. butter
2 large or 4 small shallots, thinly sliced
12 oz. frozen peas, thawed
1/2  C. salted cashew halves
salt and pepper to taste

Microwave the Brussels sprouts according to directions on the bag until tender.

Heat the butter in a large sauté pan.  Quickly fry the shallots for a few minutes.  Add the sprouts, peas, and cashews and cook for a few minutes until piping hot.  Season with salt and pepper and serve at once.  Serves 6.

Foodie Fridays: Apple Cider Loaf Cake

Recently we had some neighbors over for dinner, and I had a lot of leftover apple cider, so I began looking for recipes that would help use it up.  Apple Cider Loaf Cake was one that I decided to make because I had just purchased a lovely loaf pan with a great autumnal pattern on the bottom and I really wanted to try it out.  I was a bit nervous that the loaf would not come out of the pan easily as I have had this happen before with Bundt cakes, but thanks to the instructions that came with the pan I figured out why I have had this problem.  It turns out that you should never use aerosol cooking spray to grease cake pans (aerosol baking spray with flour is fine), which is what I always used!  Armed with this new knowledge, I was able to get the cake out of the pan effortlessly, and cannot wait to try other loaf cake/bread recipes using this pan.

Since my new pan required turning the cake upside down after removing it, I did have to change the topping instructions.  Instead of sprinkling the cinnamon sugar on before baking, I simply added it after removing the cake from the pan and inverting it onto a plate (be sure to slice the rounded top off of the loaf to level it before removing it from the pan).  Otherwise I followed the recipe as written except for the flour, since the original recipe called to a special type that I did not have.  I also halved the amount of salt because I always do.  This is a light and mildly flavored cake that is perfect with a cup of afternoon tea, and I know that I will make it again.

Apple Cider Loaf Cake

½ C. unsalted butter, room temperature, plus more for pan
¾ cup dark brown sugar, packed
2 large eggs, at room temperature
½ C. apple cider
⅓ C. sour cream or plain Greek yogurt
1 T. vanilla
2 C. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
Cinnamon Sugar (below)

Lightly butter a 9 x 5" loaf pan.  Line with parchment paper, leaving overhang on both long sides.  Set aside.

In a large bowl, cream together softened butter and brown sugar until light and fluffy.  In a medium bowl, whisk together eggs, cider, sour cream, and vanilla.  In another medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Alternate adding wet and dry ingredients to butter mixture, beating well after each addition.  Spoon batter into prepared pan, smoothing top into an even layer.  Sprinkle cinnamon sugar mixture on top.

Bake at 350° F for 40-45 minutes (mine took 50 minutes), or until golden brown on top and firm to touch in center of loaf.  Remove from oven and cool completely before slicing.  Store covered at room temperature for up to 3 days.

Cinnamon Sugar: Combine 3 T. turbinado sugar. ¾ tsp. cinnamon, and ¼ tsp. nutmeg in small bowl.
 

Foodie Fridays: Cucumber Corn Salad

I am harvesting the last of the vegetables from my garden right now, and one of the more abundant crops this year is cucumbers.  This was a big surprise for me, as in previous years my cucumber plants really struggled.  As a result I have been forced to find more cucumber salad recipes than just my usual Greek salad, and one of my new favorites has been Cucumber Corn Salad.

My version is loosely based on this recipe, but I have made numerous changes to suit my taste preferences.  I use thawed frozen corn instead of fresh, and I halved the amount so that I can increase the amount of cucumbers depending on how many I have harvested.  Instead of red onion I use a shallot, and I always have cilantro paste in the fridge which I substitute for fresh.  My dressing for the salad is a bit more complicated as I wanted to use ingredients I had on hand, and since I usually have lemons instead of limes that is what I added.  Instead of jalapenos, I used tajin, and since the flavors of this salad are more Mexican than Mediterranean I used queso fresco rather than feta cheese.  I think this is now my favorite cucumber salad, and considering I am not really that fond of cucumbers that is really saying a lot!

Cucumber Corn Salad

2 C. frozen corn, thawed
6 small cucumbers, diced
1 shallot, finely diced
⅓ C. chopped fresh cilantro (or 1 T. cilantro paste)
4 T. mayonnaise
2 T. coleslaw dressing (optional but tasty)
3 T. tzatziki or plain yogurt
juice of 2 limes or 1 lemon
2 cloves garlic, minced
½ tsp. chili powder
½ tsp. cumin
½ tsp. sea salt (optional)
1 tsp. tajin
10 oz. queso fresco, diced

Combine all of the ingredients except the cheese in a large bowl.  Stir until combined.  Gently stir in the cheese.  Adjust any seasoning to taste, or add some extra mayonnaise or yogurt for a creamier texture.  Refrigerate until ready to serve.  Serves 8.

Foodie Fridays: Sparkling Cider, and a Couple of Quick and Easy Snacks for Spooky Season

Fall is my favorite season, and every year I buy a small jug of apple cider because I consider it to be a quintessential fall beverage.  Unfortunately, even though I love the idea of cider, I usually end up never  drinking it and giving it my husband instead (I have the same problem with hot chocolate in the winter - love the idea of it for the season but almost never drink it).  I rarely drink anything other than water or tea (hot or cold), so I find it hard to get out of my rut and have something different.

This year, however, I finally found a way to enjoy an occasional cider beverage.  We had such a prolonged warm season this year that the thought of hot cider was not appealing, so I decided to try it cold.  Since cider is so sweet I wanted to dilute it to reduce the sweetness, so I bought a bottle of sparkling mineral water.  What a delicious treat it turned out to be!  I am one of those oddballs who does not care for ice in drinks, but adding ice would make this an even colder drink, perfect for the far-too-hot autumn days we have been having until recently.  I also do not care for spiced cider, but for those who do it would be an interesting variation on the theme.  This beverage is so simple that a recipe is not really needed, but I will include one anyway since that is what I do in these posts!

Sparkling Cider

1 C. sparkling mineral water (I used this brand)
1/2 C. apple cider (plain or spiced, your choice)

If desired, add some ice to a tall glass.  Pour the mineral water into the glass first, then add the cider.  Stir if you feel the need, start sipping, and enjoy!  Serves 1.

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I never include more than one recipe in each of these posts, but decided to make an exception here to suggest a couple of quick and easy sweet and salty snack mixes to serve with your glass of Sparkling Cider.  The drink and snacks would be perfect for a family spooky movie night, either along with or instead of the ubiquitous bowl of popcorn (I wonder if combining the two snack mixes with the popcorn in one big bowl would be a good combination?).  If you are a football fan, I think these snack mixes would also be great to serve while watching a game, and the cider drink could work for anyone wishing to avoid alcoholic beverages.

Snack Mix #1 (on left in image above) - combine a bag of Snyder's Honey Mustard & Onion Pretzel Pieces with a 16-oz. jar of honey-roasted peanuts (any brand)

Snack Mix #2 (on right in image above) - combine a bag of Great Value Peanut Butter Flavored Trail Mix with a bag of Great Value Roasted & Salted Pecans

I rarely indulge in after dinner snacking, but for spooky season I think I could make an exception to the rule! 👽👻🎃💀👿

Foodie Fridays: Curried Chicken Salad with Apples and Raisins

We have been having a prolonged heat wave here in Santa Fe, which means that I practically live on salad meals to cope.  I happened to have a couple of apples that needed to be used up, and decided that a Curried Chicken Salad with Apples and Raisins would be the perfect way to do so.  The one complaint I always have with chicken salads is that they tend to be a bit bland.  My solution to that problem was to add some tajin, a chili pepper, lime, and salt blend that managed to spice up the salad nicely without being too spicy.  I have already made this recipe twice and as long as the heat wave continues I know I will make it again soon.  I hope you enjoy this as much as I do!

Curried Chicken Salad with Apples and Raisins

1/3 C. low-fat mayonnaise (I used Vegenaise)
1 tsp. curry powder
1/2 tsp. tajin
2 tsp. water
1 C. diced cooked chicken
1 apple, diced
1/2 C. diced celery
1/4 C. raisins
1/4 C.  peanuts
1/4 C. cashews (optional)

Combine mayonnaise, curry powder, tajin, and water in a medium bowl, stirring with a whisk until well blended.  Add the chicken, apple, celery, raisins, and nuts; stir mixture well to combine (add more mayo if mixture seems too dry).  Cover and chill.  Serves 2-3.

Foodie Fridays: Cucumber Pasta Salad

My favorite summer meals are cold salads, usually a chopped vegetable or pasta salad.  I especially love to add cooling cucumbers to these salads, so when I saw the recipe for Cucumber Pasta Salad on YouTube recently I decided to give it a try.  I think this is now my favorite pasta salad!  I served this with grilled chicken, but I think salmon or shrimp would also work well.  I only made a couple of minor changes, using Mexican crema instead of yogurt because that was what I had, and malt vinegar instead of white vinegar because I prefer the former.  I think I will omit the sugar next time, but otherwise I will be making this recipe again soon before summer ends because it is so good!

Cucumber Pasta Salad

1 lb. rotini (I used whole wheat)
1/2 C. yogurt (I used Mexican crema)
1/2 C. mayonnaise
1 tsp. Dijon mustard
2-3 T. white vinegar (I used malt vinegar)
Salt to taste
1 tsp. sugar (or to taste)
1/2 tsp. pepper (optional)
3 T. fresh dill, finely chopped
1 English cucumber, quartered lengthwise and sliced
1 stalk celery, diced (about 1/2 cup)
1 small red onion, diced (about 1/2 cup) 

Bring 8-9 cups of water to a boil and add 1/2 teaspoon salt.  Add the pasta and cook according to package directions.  Drain and rinse the pasta and set aside.

Combine the yogurt, mayonnaise, mustard, vinegar, salt, sugar, pepper, and chopped dill in a medium bowl and mix well.

In a large bowl, stir together the cucumber, celery, onion, and cooled pasta.  Add the salad dressing a little at a time, tasting after each addition, until desired flavor and consistency is reached.  Cover and chill for 40-45 minutes before serving.  Serves 8.

Foodie Fridays: Sheet Pan Gnocchi with Sausage and Peppers

I love how quick and easy sheet pans dinners are to make, and I have posted several recipes for them on this blog.  Sheet Pan Gnocchi with Sausage and Peppers is another variation using ingredients that work well together and cook to perfection in the oven.  Best of all, I usually have most if not all of these ingredients on hand, which makes it even easier to get dinner ready almost effortlessly!  I do have to admit, though, that I never actually use a sheet pan - I always use a 9x13-inch baking pan instead, as I find that I am less likely to toss ingredients all over the kitchen using a deeper pan.  Everything roasts just fine as long as the pan is not overfilled, so I will stick to my pan of choice (I will still call this a sheet pan dinner, though!).

Sheet Pan Gnocchi with Sausage and Peppers

1 lb. precooked sausage, sliced (I used smoked turkey sausage)
2 bell peppers, sliced
1 yellow onion, sliced
1 package (16 oz.) gnocchi (I used pumpkin gnocchi)
2 T. olive oil (I used half garlic-flavored olive oil and half plain)
2 tsp. Italian seasoning
½ tsp. garlic powder (I omitted this)
¼ tsp. salt
⅛ tsp. black pepper (optional)

Add all ingredients to a 9x13-inch baking pan.  Use a large spoon or spatula to toss the ingredients around so that everything is coated with oil and spices.  Spread in an even layer.

Bake at 400℉ for 20-25 minutes, until the gnocchi and sausage are golden brown.

Spoon the gnocchi mixture into serving bowls.  If desired, top with an extra drizzle of olive oil (about 1 tsp. per serving), grated parmesan, and chopped parsley.  Serves 4.

All the lovely colors in this pan just make me happy! 😊

Foodie Fridays: Small Batch One Banana Muffins

All decked out in Christmas-colored silicone baking cups!

I used to love to bake, but these days I rarely do so as I must watch my carbohydrate intake.  However, every once in a while I feel the need to bake something, so I try to make small batch recipes since I am just baking for two.  Recently we had one very overripe banana that either had to be used up or thrown away, so I tried a Small Batch One Banana Muffins recipe which turned out great.  I usually find banana muffins to be way too sweet, but by adding 60% dark chocolate chips and coconut sugar (which does not taste as sweet as brown sugar) these muffins were just right.  Next time we have an overripe banana I will make these again!

Small Batch One Banana Muffins

1 C. flour (I used white whole wheat flour)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 C. melted unsalted butter (or vegetable oil)
1 overripe banana (1/2 cup mashed)
1/3 cup brown sugar, packed (I used coconut sugar)
1 large egg
1/2 tsp. vanilla
1/2 C. dark (or semisweet) chocolate chips

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Set aside.

In a large microwave-safe bowl, melt the butter.  Add the banana and mash thoroughly with a fork.  Whisk in the sugar, egg, and vanilla extract until smooth.  Add the dry ingredients and stir together until a batter forms. Stir until just incorporated (do not overmix).  Fold in the chocolate chips.

If time permits, let the batter sit at room temperature for 15-20 minutes before scooping so that the batter will rise better while baking.  Spoon the batter equally into 6 greased or lined muffin cups.

Bake at 425°F for 5 minutes, then decrease the oven temperature to 350°F, WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set (a toothpick inserted in the center should come out clean).  Remove from the oven and cool for a few minutes before serving.  Serves 6.

Foodie Fridays: Microwave Winter Squash

From this ...

I recently discovered the quickest and easiest way to prepare winter squash purée, and I just had to share it!  I have tried growing butternut squash in my garden here in New Mexico but they do not do well - I would only get a couple of squashes and they were always tiny.  This summer I tried a different variety called buttercup squash and and had a bit more success.  I ended up with seven full-sized squashes - they are similar in size to an acorn squash but shaped differently (see above).

Now that I had my winter squash, I wanted to find the best way to cook them for purée.  At first I thought I would roast them, so I looked up a recipe for roasting, which recommended piercing the squash with a fork and microwaving it first because this would soften the squash enough to cut it in half for roasting.  I did this and discovered that one of the squashes actually cooked through completely in the microwave, so I quickly looked for a method for just cooking winter squash in the microwave.  It turns out that microwaving winter squash is the quickest and easiest way to cook them, and from now on I will always cook them this way!

Use this method if you are looking to make unseasoned winter squash purée, which is what I needed (use this purée in any recipe that calls for canned pumpkin, such as soups and baked goods).  Sometimes at my age I feel like I have pretty much seen everything, so I love it when I learn something new and prove myself wrong! 😄

... to this!

Microwave Winter Squash

1 winter squash (butternut, buttercup, acorn, etc.)

Wash the squash and pierce several times with a fork.  Put on a plate and microwave on HIGH for 5 minutes.  Remove from the microwave and cut in half.  Remove the seeds and strings.

If the squash flesh is soft, scrape it out of the shell.  If the flesh is still hard, place the halves back on the plate, cut side down, and pour 1-2 T. water on the plate.  Microwave on HIGH 5 more minutes.  The squash should soften, but if it is still hard microwave a few minutes longer until soft enough to scoop out of the shell.  Amount of purée will vary depending upon the size of the squash.

Note: If using smaller squashes, you can microwave two at once.

Foodie Fridays: Eggplant and Tomato Pasta

We have had a very mild October, with only one night close to freezing, and my vegetable garden is still producing.  I finally harvested the last of the eggplant before cutting down the plants, and decided that a recipe I found for Eggplant and Tomato Pasta was the perfect way to prepare it.  Ziti is the pasta that is usually used in this recipe, but I had small shells so I used those instead and I think I prefer them.  I also still have fresh basil so I added a generous amount to the pasta.  It will not be long before a hard freeze brings an end to my vegetable garden, but this pasta was a great way for me to use up some of the last of my harvest, and is simple and tasty enough to be worth making again with grocery store produce at any time of the year.

Eggplant and Tomato Pasta

1 large eggplant, cut into pasta-sized pieces
4-6 T. olive oil
2 cloves garlic, minced
1 can (14 oz.) diced tomatoes (I used unsalted)
1 can (8 oz.) tomato sauce (I used unsalted)
1 tsp. dried Italian seasoning
8 oz. short pasta (I used small shells)
salt to taste
2-4 T. roughly torn fresh basil leaves
1 package (8 oz.) fresh mozzarella pearls

In a wok or large skillet, heat the oil over medium high heat.  Add the eggplant and stir-fry or sauté until golden brown and very soft, about 20 minutes, adding about 1/4 tsp. salt halfway through cooking.  (Add more oil as needed to prevent the eggplant from drying out.)
 

Push the eggplant to the sides and add the garlic.  Cook until slightly soft, about one minute.  Add the tomatoes, tomato sauce, Italian seasoning, and 1/2 tsp. salt and bring to a gentle simmer.  Remove from the heat and set aside to cool slightly.


Cook the pasta in a large pot of boiling salted water until al dente.  Reserve 1/2 C. of the pasta water and drain.


Add the pasta and basil to the sauce and toss until the pasta is coated and glossy.  Taste and adjust the seasoning.  Stir in the pasta water if needed (I did not need to add any).  Spoon individual servings into bowls, divide the mozzarella pearls among the bowls, and stir them in.  Serves 4.

Note: If you have leftovers, reheat in the microwave before adding the mozzarella so that the cheese does not get too melted and stringy when serving.

Foodie Fridays: Succotash Salad

 

I have always liked succotash, but instead of the usual combination of corn and lima beans, I prefer to use edamame since lima beans can sometimes be too mushy.  Though succotash is usually cooked and served warm, I wanted to put together a cold salad inspired by this dish since it is too hot right now to even think of eating anything warm.  The recipe I came up with does not require any cooking (thaw the frozen vegetables by placing them in a colander and running hot tap water over them until they are no longer frozen, or just leave them out at room temperature until they are thawed).

My biggest complaint about succotash is that it can be rather bland.  To solve that problem I added lemon juice and tajin seasoning - the latter adds a combination of tartness from the lime flavoring, a slight spiciness from the chiles, and also some salt (add more salt if needed to suit your own taste).  The addition of cucumber adds a nice crunchy texture and lightens up the rather dense consistency of succotash (I prefer to use English cucumbers, which are seedless, less bitter than regular cucumbers, and have a thinner rind that does not need to be removed).  I was pleasantly surprised at how delicious my concoction was, and will be adding this recipe to my rotation of summer salads for the extremely hot days we have been experiencing lately.

Succotash Salad

12 oz. frozen shelled edamame, thawed
12 oz. frozen corn, thawed
1 cucumber, quartered lengthwise and thinly sliced
2 jars (4 oz. each) diced pimentos
4 T. olive oil
4 T. mayonnaise
1-2 T. lemon juice
1 tsp. tajin seasoning
1/4 tsp. salt (or to taste)

Combine the first four ingredients in a large bowl.  Whisk together the remaining ingredients in a small bowl and pour over the vegetables.  Toss to mix thoroughly and taste to adjust seasonings as needed. Refrigerate for several hours before serving.  Serves 8.

Foodie Fridays: Spinach Soup

We had an unusually cool and wet spring this year, which means that my vegetable garden got off to a slow start.  This weather pattern has been great for growing spinach, however, and I have an abundance that needs to be harvested now that it is warming up.  I thought I would try making a creamy spinach soup with some of the harvest, and found this recipe from Ree Drummond on the Food Network website.  I normally do not make many of her recipes as they tend to be too rich for me, but this soup is an exception since it uses milk rather than cream.

I used 2% milk instead of whole milk, which I found worked just fine.  I also added some nutmeg, which I always like to use with cooked spinach.  I substituted chipotle pepper powder for the cayenne as the latter is too hot for me and I like the smokiness of chipotle peppers.  At the very end of cooking I like to stir a bit of vinegar into soups for added flavor (I used a maple balsamic vinegar).  I often find creamy soups to be rather bland, but the seasonings (especially the chili pepper) make this soup quite tasty, so this recipe is definitely a keeper!

Spinach Soup

2 T. olive oil
10 oz. fresh spinach, torn into pieces if large
2 cloves garlic, minced
1/2 medium onion, diced
4 T. (1/2 stick) butter
1/4 C. flour
3 C. whole or 2% milk
1/4 tsp. nutmeg
1 tsp. salt, or more to taste
1/2 tsp. chipotle pepper powder
1 T. balsamic vinegar

In a large soup pot, heat the olive oil over medium heat.  Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes.  Add 1/4 C. water and blend with a stick blender until puréed.  Pour into a bowl and set aside.  Rinse out the pot.

Melt the butter in the soup pot.  Add the onions and cook over medium heat until softened. Sprinkle the flour over the top and stir to combine.  Cook for about 2 minutes, then pour in the milk, stirring occasionally.  Add the nutmeg, salt, and chipotle pepper powder and stir to combine.  Cook over medium heat for 5 minutes, stirring constantly.  Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.  Blend with a stick blender until the onions are puréed.  Stir in the vinegar.

Check the seasonings, adding more salt, nutmeg, and/or chipotle pepper powder as needed, and serve.  Serves 4.

Foodie Fridays: Easy Lemon Ricotta Pasta and Spinach

Looking for an easy recipe to use up some leftover ricotta cheese, I found one for Easy Lemon Ricotta Pasta and Spinach which turned out to be absolutely delicious!  It truly was very easy to make, the only tricky part being not to add more cooking liquid than needed to achieve the ideal creamy texture.  Whole milk ricotta is recommended, but I only had the part skim type and it worked just fine.  I always buy whole wheat pasta because I prefer it, and used whole wheat spaghetti for this recipe.  I loved this pasta dish so much that I look forward to making it again using the spinach that is currently growing in my garden.  Time to buy more ricotta cheese!

Easy Lemon Ricotta Pasta and Spinach

1 C. ricotta cheese
1/3 C. grated Parmesan
zest and juice of 1 lemon
1 T. olive oil
1 clove garlic, minced
salt and pepper to taste
8 oz. long or medium pasta (like spaghetti, linguine, penne, fusilli)
8 oz. baby spinach

In a medium bowl, combine the ricotta, Parmesan, lemon zest and juice, olive oil, and garlic.  Season with salt and pepper.  Stir until well combined and taste for seasoning.

In a large pot of boiling salted water, cook the pasta according to package directions until al dente.  During the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then stir the spinach into the pot.  After 1 minute, drain and return pasta and spinach to the pot.

Add the ricotta sauce and half of the reserved cooking water to the pot.  Stir well to evenly coat the pasta in the sauce, adding more cooking water as needed to reach a smooth and creamy texture.

Serve immediately, garnished with Parmesan, a drizzle of olive oil, and lemon wedges if desired.  Serves 2-3.

Note: Add the pasta water gradually, as you might not need all of it (the pasta should be moist but the flavor should not be watered down).  If you need more liquid, add some milk.

Foodie Fridays: Mexican Chicken Soup

New Mexico is the only place I have ever lived where cilantro has thrived in my garden.  This herb loves the warm, dry, and sunny climate, and is so vigorous here that it is a reseeding annual - once planted and allowed to go to seed it will come back year after year.  Recently my neighbor, who has been gardening for decades here, gave me some of his excess cilantro that comes up in his cold frame annually (my cilantro comes back outdoors and is still too small to harvest).  He gave me quite a lot so I looked for a recipe that called for a good bit of cilantro.  This Mexican Chicken Soup was the result, and I love it!  Be forewarned, however, that not everyone is fond of this herb (including my husband) so this soup is for cilantro lovers only.  I am one of those people who likes to double the amount of cilantro in any recipe that calls for it, so it was perfect for me, but I will be finishing this soup on my own.

I made a couple of changes besides doubling the cilantro.  I forgot to get a jalapeno pepper so I substituted a small can of fire roasted green chiles instead, and since I had a container of refrigerated fresh salsa I used that instead of canned tomatoes.  I added a generous amount of tajin seasoning to add more chile and lime flavoring as well as some salt, and also put in a small amount of maple balsamic vinegar to add a touch of sweetness.  Since store-bought chicken stock comes in a 4-cup container, I just added 2 cups of water rather than use half of another box, and the flavor was fine.  For all of you fellow cilantro lovers out there, this soup is for you!

Mexican Chicken Soup

2 T. olive oil
2 stalks celery, chopped
1 onion, chopped
1 jalapeño pepper, diced*
4 cloves garlic, crushed
1 can (15 oz.) diced tomatoes with green chilies**
6 C. chicken stock (or 4 C. broth and 2 C. water)
1 tsp. cumin
1-1 1/2 lbs. chicken breasts or tenders
1 lime, juiced
1/2 bunch fresh cilantro, chopped
2 tsp. tajin seasoning
1 T. maple balsamic vinegar
1 avocado, sliced
1 lime, cut into wedges

Heat olive oil in a soup pot over medium heat.  Sauté celery, onion, and jalapeño pepper until tender, about 10 minutes.  Add the garlic and sauté one minute.

Add the canned tomatoes, chicken broth, cumin, and chicken.  Cook over medium heat until the chicken is tender (I let it cook for about an hour).

Remove the chicken breasts or tenders from the soup, allow to cool slightly, and tear them into chunks or shreds.  Return the chicken to the pot.  Stir in the lime juice, cilantro, tajin seasoning, and maple balsamic vinegar.  Taste for seasoning and adjust as needed.

Serve the soup in large bowls with slices of avocado and lime.  Serves 6.

*I used a small (4 oz.) can of fire roasted chopped green chiles (add to soup with the tomatoes).
**I used one container of fresh refrigerated salsa.

Foodie Fridays: Chorizo Chickpea Stew

During a recent cold snap here I came across a recipe for Chorizo Chickpea Stew that sounded simple as well as satisfying for dinner on a frigid day.  I happened to have a package of chicken chorizo sausage in the freezer as well as most of the other ingredients I needed on hand, so I gave it a try.  It is delicious!  The chorizo adds just enough spiciness, and the stew was hearty enough for a filling meal.  I made some brown rice, and my husband had made some cornbread earlier in the day, so we had both with the stew.  I really liked the addition of some leftover cooked shrimp I had, and the greens fulfilled my requirement for a nutritious vegetable addition, so I would likely modify the recipe with these additions again the next time I make it.  If you are looking for a good cold weather meal, I highly recommend this stew!

Chickpea Chorizo Stew

1 1/2 T. olive oil
8-12  oz. chorizo, halved and sliced (or other smoked sausage)*
2 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. smoked paprika
1 bay leaf
1 can (14 oz.) crushed tomatoes (see Notes)
1 can (14 oz.) chickpeas , drained
1 cup chicken stock/broth (I used water)
3 oz. (a few handfuls) baby kale or other greens
1/4 tsp. salt
1/4 tsp. black pepper (optional)

Heat the olive oil in a large saucepan over medium-high heat. Add the chorizo and cook for 3 minutes or until golden.  Add the garlic, thyme, paprika, and bay leaf.  Stir for 1 minute.

Add the tomatoes, chickpeas, chicken stock, greens, salt, and pepper. Stir and bring to a simmer.  Lower the heat down to medium low so that it is simmering very gently.  Cook for 15 minutes, uncovered, stirring regularly, until the sauce has reduced and thickened.

Discard the bay leaf and serve.  Serves 3-4.

Notes:  I did not have canned tomatoes, so I substituted one can (6 oz.) tomato paste, one can (8 oz.) unsalted tomato sauce, and four small fresh tomatoes instead.  I also had some leftover cooked store-bought shrimp flavored with citrus and rosemary that I added at the very end and heated through.

I served this with brown rice and cornbread, but you can serve it with bread, quinoa, or even pasta if you prefer.  Leftovers (if you have any!) will keep for several days in the fridge, or 3 months in the freezer.

*I used Boar’s Head Chorizo All Natural Chicken Sausage.

Foodie Fridays: Pumpkin Lasagna

I finally have a new recipe to share, and it is incredibly delicious!  Before my dog Ruby got sick with pancreatitis, I always put canned pumpkin in her food at every meal.  Pancreatitis causes a marked loss of appetite, so I stopped adding the pumpkin in her food to make it more tempting for her.  As a result, I had eight cans of pumpkin purée just languishing in the pantry!  I have been looking for recipes that call for canned pumpkin but are not for baked goods.  I have already made pumpkin soup, but the recipe I found for Pumpkin Lasagna is so much tastier than mere soup.  The only change I made was to add some turkey sausage crumbles which I happened to have left over.  This is totally optional, but I think it really enhances the flavor as the sausage seasonings complement the pumpkin sauce so well.  If you too have an excess of canned pumpkin in your pantry (or even if you don't), you should give this recipe a try!

Pumpkin Lasagna

1 T. olive oil
1/2 lb. sliced fresh mushrooms
1 small onion, chopped
1 1/2 C. Jimmy Dean Turkey Sausage Crumbles (optional)
1 can (15 oz.) pumpkin purée
1/2 cup half 'n half
1 tsp. dried sage
1/4 tsp. salt
9 no-cook lasagna noodles
1 C. reduced-fat ricotta cheese
1 C. shredded part-skim mozzarella cheese
3/4 C. shredded Parmesan cheese

Heat the olive oil in a small skillet over medium heat.  Sauté the mushrooms and onion until tender.  Add the sausage and heat through; set aside.  In a small bowl, combine the pumpkin, cream, sage, and salt.

Spread 1/2 C. pumpkin sauce in a greased 11x7-inch baking dish.  Top with 3 noodles.  Spread 1/2 C. pumpkin sauce to edges of noodles.  Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and sauce.  Cover with foil.

Bake at 375 degrees for 45 minutes.  Uncover and top with remaining Parmesan cheese.  Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.  Serves 6.

Note: Cover unbaked lasagna to freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Foodie Fridays: Roasted Cauliflower with Gnocchi and Ham

I came up with this recipe as a way to use up a head of cauliflower that had been sitting in our fridge for too long, and was truly surprised when it turned out to be absolutely delicious!  While it does take a while to roast, this dish is very easy to put together and is ready to serve in under an hour.  The amounts of all ingredients used are flexible, and you could substitute any vegetables you happen to have on hand (although I highly recommend the combination I listed).  I love easy sheet pan dinners, and this is one that I look forward to making again.

Roasted Cauliflower with Gnocchi and Ham

1 head cauliflower, cut into florets (I used orange)
8 oz. (1/2 bag) baby carrots, halved lengthwise if large
1 small red onion, cut into chunks
1/4 tsp. salt
4 T. olive oil
1 package (1 lb.) potato gnocchi
2 lbs. ham, cut into chunks (I used turkey ham)
1-2 tsp. tajin seasoning

Combine the cauliflower, carrots, and onion in a large baking pan.  Season with the salt and toss with 2 T. olive oil.  Roast at 400 degrees for 15 minutes.

Remove the pan from the oven.  Toss the vegetables.  Stir in the gnocchi, ham, and remaining 2 T. olive oil and toss well to combine.  Return to the oven and roast for 15 more minutes.

Remove the pan from the oven.  Season the vegetables with the tajin seasoning.  Return to the oven and roast for 10 minutes.

Turn off the oven and let the pan sit in the hot oven for another 10 minutes before serving.  Serves 6-8.

Foodie Fridays: Creamy Coconut Chicken Corn Chowder

February has been a really cold month here in New Mexico, so I have been making a lot of soups lately.  I was looking for a soup recipe that used corn, chicken, and coconut milk since I had those ingredients available, and found one for Coconut Chicken Corn Chowder.  I changed a few of the ingredients and some of the directions as well to make preparation easier, and ended up with a delicious creamy soup that is perfect for serving with a sandwich for lunch or dinner.  Once again I added the spicy pecan vinegar which is my current obsession, but you could leave it out or substitute your own favorite flavored vinegar.

Next week we are supposed to have much warmer temperatures so I am not sure how much longer I will be craving soup, but right now this recipe really hits the spot when it comes to warming comfort foods!

Creamy Coconut Chicken Corn Chowder

2 T. olive oil
1 C. finely diced celery (about 4 stalks)
1 small onion, finely diced
1 sweet potato, peeled and finely diced
3 cloves garlic, minced
2 C. frozen corn kernels
1/2 tsp. sea salt, divided
1 can (15 oz.) cut baby corn, including liquid (optional)
4 C. chicken stock (I used unsalted)
1 can (12.5 oz) chicken breast (or use one cooked, diced chicken breast)
1 can (14 oz.) coconut milk (I used low fat)
1 tsp. dried basil
3 T. spicy pecan vinegar

In a large saucepan, heat the oil on medium.  Cook the celery, onion, and sweet potato in the oil, stirring often, until celery and onions are translucent, about 10 minutes.  Add the garlic, corn, and ¼ tsp salt and cook, stirring, until fragrant, about 30 seconds.  Stir in the baby corn liquid if using plus the chicken stock and bring to a boil.  Reduce heat to low and cook, stirring occasionally, for 8-10 minutes.

Stir in the cut baby corn if using and the canned chicken, breaking up the larger chicken chunks.  Add the coconut milk and basil and cook until heated through.  Stir in the vinegar.  Remove from the heat and, using an immersion blender, blend until creamy but still slightly chunky.  Serves 6.

Foodie Fridays: Coconut Sweet Potato Lentil Soup

We are currently experiencing the coldest temperatures as well as the most snow so far for this winter.  Whenever it gets this cold my thoughts immediately turn to warm and hearty soups for meals.  I have been looking for recipes that use red lentils since I have an almost full bag of them, and I found a great one for Coconut Sweet Potato Lentil Soup with Rice on the Half Baked Harvest website (always a wonderful source for excellent recipes).  I pretty much followed the recipe exactly, except for reducing the amount of cilantro which my husband does not like, eliminating the rice which I did not feel we needed, and adding 2 T. of a flavored vinegar I had on hand (Cuisine Perel Spicy Pecan Vinegar, but a sherry vinegar or even apple cider vinegar should be good as well).

This soup is so delicious!  I rarely cook with coconut milk, but I think I should use it more often, and make curries more often as well.  I bought pre-chopped sweet potatoes, which made this soup even easier to put together.  It cooks quickly - I started making it at 11 o'clock in the morning and it was ready to eat by noon.  I really recommend this recipe, especially if you too are now enduring frigid wintry weather!

Coconut Sweet Potato Lentil Soup

2 T. olive oil
1/2 yellow onion, diced
1 T. minced fresh ginger
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 T. yellow curry powder
1/2 tsp. cayenne pepper, or to taste
4 C. vegetable stock (I use unsalted) or water
3/4 C. dried red lentils
1/2 tsp. salt, or to taste
2 T. vinegar, or to taste
1 can (14 oz.) coconut milk
2 C. baby spinach, roughly chopped
1 T. chopped cilantro, or to taste

Heat the olive oil in a large pot over medium heat.  Add the onion and cook 5 minutes until soft.  Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes.  Stir in the curry powder and cayenne and cook another minute.

Add the stock, lentils, and salt.  Bring to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes are tender.

Stir in the vinegar, coconut milk, and spinach, and cook 5 minutes. Remove from the heat and taste for seasonings, adding more salt and/or vinegar as needed.  Stir in the cilantro and serve.  Serves 6.

Foodie Fridays: Roasted Butternut Squash and White Bean Soup

Now that the holiday feasting is over, it is time to think about eating healthier foods.  I found a recipe for Soothing Butternut Squash and White Bean Soup that sounded like a good candidate, but decided to roast the butternut squash rather than boiling it as the recipe suggests.  I used fresh rosemary as the herb, but I think I would try a different herb next time as I did not really care for the taste of rosemary in this soup.  Otherwise this is a great cold weather soup, and I will make it again soon.

Roasted Butternut Squash and White Bean Soup

1 medium butternut squash, halved lengthwise and seeds removed
2 T. olive oil
salt and pepper to taste
1 small onion, finely diced
3-4 cloves garlic, minced
1 can (15 oz.) cannellini beans
4 C. vegetable stock
1 tsp. minced fresh rosemary or thyme
1 T. sherry vinegar

Place the squash halves, cut side up, on a large rimmed baking sheet. Drizzle with 1 T. oil and sprinkle with salt and pepper. Flip the squash halves over.

Roast at 425 degrees, cut side down, until fork tender, 40-45 minutes.  Cool slightly and scoop the flesh out of the shells.

Heat the remaining oil in a large pot.  Add the onion and garlic and sauté until translucent.  Add the vegetable stock and simmer for 10 minutes.  Stir in the beans, herbs, and cooked squash.  Simmer for another 10 minutes.

Add a little extra water if needed, then blend the mixture with an immersion blender.  Serves 4.

I highly recommend serving this soup with a fruit and cheese plate such as the one I made shown below:

One of my brothers sent us a food gift from La Tienda, one of our favorite online specialty food sites, which included numerous cheeses plus several loaves of their Galician bread and a variety of green olives.  For this plate, I melted some of the absolutely delicious San Simon Smoked Cow's Milk Cheese on slices of the bread, cut up a Bartlett pear to serve with wedges of blue cheese (I can't remember now which of their blue cheeses we had, but I think it was the Cabrales Blue Cheese from Asturias), and added a few olives to the plate as well.  This is my idea of the perfect meal!