Tuesday, October 18, 2016

Julie Kendrick's Soup Swap Tomato Soup

The classic soup made by my friend Julie Kendrick at her bi-annual soup swap. She serves it on a bed of rice. Heaven.
Vegan Winter Tomato Soup
Julie Kendrick (what I served at swap)
2 T olive oil
1 onion, chopped
2 cloves garlic, chopped
2 28-oz. cans whole tomatoes
1 T brown sugar
3 slices soft whole wheat sandwich bread, torn in pieces
1 T brandy (optional)
Salt and pepper to taste
Heat oil in soup pot, add onion and garlic and simmer about five minutes. Add tomatoes (with juice) and mash with back of spoon. Stir in brown sugar and pieces of bread. Bring to boil, reduce to medium heat and simmer until bread begins to break up, about five minutes. Use immersion blender or transfer to blender to puree. Stir in brandy (if using) and salt and pepper to taste.

Wednesday, August 24, 2016

Turkey Focaccia Club Sandwich Recipe

Here it is. THE sandwich recipe I look for like a crazy person at least once a year. Now, published here for my reading pleasure. I like it because of the unique mix of flavors (cranberry pecan dressing! bacon!) and that you can make it in advance, so it's handy for get-togethers. It holds up well.

Phew. I feel like I've just saved myself hours in future recipe-searching. Rejoice!

Tuesday, November 17, 2015

Mexican Chicken Soup


Great recipe that everyone enjoyed in our house. I substituted chick peas for black beans based on what I had on hand. I think it was visually more kid-friendly with chick peas too. Delish. I made 1.5x recipe size so we would have leftovers. Keeper!

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1 envelope reduced-sodium taco seasoning (make your own up -- better!)
  • 1 can (32 ounces) V8 juice
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) black beans (I used garbanzos), rinsed and drained
  • 1 package (10 ounces) frozen corn, thawed
  • Optional toppings: 
  • 6 tablespoons reduced-fat cheddar cheese (definitely!)
  • 6 tablespoons reduced-fat sour cream
  • 2 tablespoons minced fresh cilantro (yum)

  1. In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
  2. Transfer to a 5-qt. slow cooker (I cooked at low temp on stovetop). Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings. 

Tuesday, December 23, 2014