Meatless Monday: Butternut Squash Soup (Vegan Optional)

Serves: 5

Ingredients:
1 medium butternut squash, peeled and chopped (save the seeds)
1 yellow onion, chopped
2 tbsp dried rosemary
1/2 tsp chipotle powder
4 cups water
1/4 cup almond milk
2 tbsp butter (optional--leave this out if you want to make the soup vegan)
2 tsp brown sugar
salt and pepper to taste
olive oil

Directions:
1. Toss the butternut squash and onion in a bit of olive oil. Sprinkle with rosemary and half of the chipotle powder. Spread out on a pan and roast for one hour at 350*.

2. Transfer roasted squash to a large stock pot over medium heat. Add the water.

3. Blend the soup using an immersion blender, or transfer to a stand-up blender a little at a time. (I did this in 2 cup increments.)

4. Stir in milk and butter.  Reduce heat to a simmer and let sit.

5. Rinse the reserved seeds and pat dry. Toss with a bit of olive oil and spread on a roasting pan in one layer. Sprinkle with brown sugar and remaining chipotle powder. Roast at 350* for 10-12 minutes.

6. Spoon your soup into a bowl. Top with seeds and serve immediately.

Nutritional Info: 157 calories per serving

Bon Appetit!
The Food Whore

Sausage, Kale and White Bean Stew

This stew is super easy and is made mostly from items that you probably already have on hand in your pantry and produce drawer. I love it for weeknights because you can put it together in about a half hour, and it makes enough servings for leftovers. And the leftovers are worth it . . . the stew thickens overnight in the fridge and I think is even better the next day. 

Serves: 5

Ingredients:

1 cup onion, chopped

2 cloves garlic, minced

7 oz turkey sausage (I prefer Butterball Recipe Starters), sliced

2 Yukon gold potatoes, chopped

3 carrots, chopped

1 15 oz can crushed tomatoes

1 15 oz can cannelini beans

3-4 basil leaves, chopped

2-3 cups kale leaves, torn into bite-sized pieces

Directions:

1. In a large stock pot, heat a bit of olive oil over medium heat. Add in onion and garlic and saute for 4-5 minutes or until onion is translucent.

2. Toss in sausage and continue to saute until lightly browned, approximately 7 minutes.

3. Add in your potatoes and saute for 4-5 minutes, stirring occasionally. Add carrots and continue to cook for another 4-5 minutes.

4. Add in tomatoes and beans, then add enough water to cover ingredients. Turn heat up to high and bring to a boil. Boil for 2-3 minutes, then reduce heat to medium-low and simmer. 

5. Add in kale and basil. Season with salt and pepper. Cook until kale is wilted. Soup can be served immediately if you're starving. But if you have time (and patience) to wait, allow it to simmer for 15-20 minutes to allow the stew to thicken.

Nutritional Info: 270 calories per 2 1/2 cup serving

Bon Appetit!
The Food Whore

Roasted Carrot and Parsnip Soup

I mentioned before that I've wanted to start cooking with new foods.  Parsnips is one of the first foods I wanted to try. I'd never eaten parsnips until a couple of weeks ago when my restaurant featured a special with whipped parsnips.  I really enjoyed them and knew that I wanted to find a couple good recipes.  The first was Roasted Carrot and Parsnip Soup.

Ingredients:
1 pound carrots, peeled and cut into 1/2-inch rounds

1/2 pound parsnips, peeled and cut into 1/2-inch rounds
1 yellow onion, sliced
5 tablespoons olive oil
salt and pepper
pinch of cumin, nutmeg, and ginger
vegetable or chicken stock (optional)

Directions:
1. Heat oven to 400° F.


2. In a large bowl, combine the carrots, parsnips, onion, oil, salt and pepper, and spices. Mix well to coat the carrots and parsnips with seasoning.

3. Spread the vegetables on a pan in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.

4. Put the veggies in a blender, along with 2-3 cups of stock or water. Blend until smooth and well-mixed.  Add more water as needed, 1/4 cup at a time.

5. Put the soup in a pot on the stove and reheat to serving temperature.

Note: I was really looking for a smoother soup, but the blender was still leaving the tiniest bits of carrot. To remedy this, I strained the soup once, and then added in about 1/2 of the bits strained out to add a little more texture, but still preserve the smoothness I was looking for.


Serving Suggestion: Serve this soup with a couple slices of toasted baguette brushed with olive oil.
Bon Appetit!
The Food Whore

*Original recipe found on realsimple.com

Roasted Corn Chowder

I love this recipe for a couple reasons. One, it's a lighter soup that's perfect for spring and summer nights that get a little cooler. Two, roasted corn is so delicious, especially in the peak season when it's so flavorful. Three, this is a pretty simple soup to make. It's not full of complicated steps. It's something you could easily throw together at the last minute.  And it's healthy too!

Ingredients
1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, chopped
1 yellow bell pepper, diced
2 large yukon gold potatoes, diced
2 carrots, shredded
1 tsp chili powder
4 cups chicken / vegetable stock
4 ears of grilled corn, sliced off the cob
splash of skim milk
salt and pepper to taste
chives (optional)
sour cream (optional)

Directions
1. In a large stock pot, combine olive oil, onion, garlic, bell pepper, potatoes and carrots over medium heat.

2. Season with chili powder and salt and pepper. Cook for about 10 minutes.

3. Add half of the stock, bring to a boil, and cover.  Cook until vegetables are tender, about 7-8 minutes longer.

4. Add half of the cooked vegetables, half of the corn, and 1 cup of reserved vegetable stock to a blender.  Blend until smooth and thick, add more stock if necessary.

5. Pour the puree back to the pot with the unblended vegetables.

6. Add a splash of milk and the rest of the corn. 

To serve, top with a dollop of low-fat sour cream and chives.

Bon Appetit!
The FoodWhore

Adapted from A Year in the Kitchen

Taco Surprise Stew

A friend passed this recipe along to me. I tweaked it a bit.  At first, I did not like the flavor of the ranch dip seasoning at all. It just didn't taste right.  It was too overwhelming. So I added hot sauce to kick it up a notch and to mask the ranch flavor. Problem solved. Next time, I might not even use the ranch dip mix at all.

Ingredients:

1 lb ground turkey
1 can corn
1 can pinto beans
1 can black beans
3 cans no-salt added diced tomatoes
1 envelope taco seasoning mix
1 envelope ranch dip/dressing mix
1 minced onion
1 can chicken broth
hot sauce to taste
1 tsp cumin
1 tsp crushed red pepper
Salt and pepper, to taste

Directions:
1. Sautee the onions in a pot. Add the meat and cook.

2. Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.

3. Reduce heat to low and let simmer for 15 minutes.
4. Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

Calories: 185 per heaping cup
add 1/4 cup low-fat mexican cheese, 80 calories
serve with Stacy's bagel chips, 130

Bon Appetit!
The Food Whore

Chicken and Dumplings

The first time I made dumplings was a disaster. I made them in a pot on the stove and then burned the stew on to the bottom of the pot. And then the whole damn thing tasted like burnt stew...gross!  But this time was very successful.  Very delicious!

Chicken Stew
Ingredients:
8 cups chicken broth
2 chicken breasts
1 can corn
1 cup peas
1 cup broccoli
1 cup carrots
season with salt, pepper, basil, parsley, and bay leaf

Directions
1. Slow cook chicken and broth over night in a crock pot. Shred the chicken.

2. Add the other ingredients and cook on high for another hour.

3. Scoop in dumpling batter and cook for 15-20 minutes or until done.

126 calories per 1 1/2 cups (roughly 6 servings)


Dumplings
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons margerine
3/4 cup skim milk

Directions
1. In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in margarine until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.

2. Use 1/3 cup to scoop batter into your simmering soup or stew, cover, and allow to cook 15 minutes.
Makes 7 dumplings; 132 calories each

Bon Appetit!
The Food Whore

Baked Potato Soup

As part of my efforts to lose weight, I am trying out new healthier recipes.  Most of these are just lower calorie versions of the original.  Since I'm a self-proclaimed food whore, I'm not usually big on "diet" food.  I don't like fake tasting food. I hate bland stuff. And I detest the taste of fake sweeteners. So rest assured, if the recipe is here, it is food-whore approved.  While nothing can replace heavy whipping cream and butter, I think these healthier recipes are pretty damn good. And good for you.  I'll also be posting nutritional info along with these recipes so you can see for yourself how it compares to the real thing. 

Yes, even with all that cheese and bacon, this is still a healthy recipe!

Ingredients:
10 creamer potatoes
1 bundle of leeks
6 cups broth
2 1/2 cups skim milk
turkey bacon, cooked and chopped
low-fat shredded cheddar cheese
chopped chives
salt and pepper to taste

Directions:
1. Chop potatoes and leeks and place in slow cooker on low. Add broth and cook for 6 hours.

2. Strain out the broth. Set aside one cup for use, and feel free to do what you want with the leftovers. You can freeze it or toss it.

3. Place the potatoes back into the crock pot. Add the broth and the milk and mash the potatoes until it's a soft, chunky "soup." It will resemble the texture and color of applesauce.

4. Top with cheese, bacon and chives to serve.

Makes 5 servings; 142 calories each; add 2 slices of chopped turkey bacon (add 50 calories) and 1/4 cup 2% shredded cheddar (add 80 calories)

*Note: I originally posted that 2 slices of Turkey Bacon = 100 calories. This was an error. 2 slices is only 50 calories. Sorry!

Bon Appetit!
The Food Whore

Pork Won-Ton Soup

Back to the pork recipes that I was posting before life interupted....

The pork won-ton soup was awesome and so easy to make. Our grocery store didn't have won-ton wrapers, so we subbed in egg noodles which worked fine and tasted great.

Ingredients:
3 cups reduced sodium chicken broth
1 1-inch piece ginger, finely chopped
6 to 8 large spinach leaves, sliced into thin strips
1/4 cup green onions, sliced on the diagonal
2 shiitake mushrooms, stems removed, wiped clean and thinly sliced
1 tablespoon fish sauce
1 teaspoon wheat free soy sauce
Pinch of ground white pepper
3 fresh wonton wrappers, cut into strips
5 to 6 1/4-inch slices cooked pork tenderloin, sliced again crosswise into thin strips

Directions:
1. In a medium saucepan bring the chicken broth to a simmer.

2. Add the ginger, spinach, green onions, mushrooms, fish sauce, soy sauce, and white pepper and return to a simmer.

3. Add the wonton strips and cook, stirring occasionally, until cooked through and tender, 2 to 3 minutes.

*Note: we pre-cooked the egg noodles and added them in.

4. Add the pork, cook for 20 seconds, and serve immediately.



Bon Appetit!
The Food Whore

Home-Made Chicken Stock

Home-made chicken stock is a great thing to have on hand. We almost always have some in our freezer for quick use. Making chicken stock is pretty easy. The next time you roast a chicken, save the carcas. Throw all the bones, skin, stuffing (vegetables not bread), etc into a large crock pot and cover 2/3 with warm water. Let it simmer on low for 24-48 hours. Then strain it and freeze.

If you don't stuff your chicken with veggies when you roast it, you may also want to add some chopped onions, celery, carrots and herbs for a little extra flavor. And as a bonus, when the stock cools, all the fat rises to the top so it's easy to scrape it off and make it a little healthier.

Vegetable Chicken Soup

Brrrr! Well, it's finally getting cold in Florida. Tonight's low is expected to be in the 30s, so what better way to usher in the cold weather than with a steaming pot of home-made soup. This soup can be vegetarian. In fact, I made it vegetarian at first so I could send some to my sister. But then we added chicken for some extra protein.

Ingredients:
6 cups vegetarian stock (or chicken stock)
olive oil
parmesean rind*
2 leeks, rinsed and chopped finely
3 tbsp fresh minced garlic
1 small white onion, diced
1 cup diced celery
1 can corn
1 can green beans
1 can peas
2 cans stewed tomatoes
1/2 of baby spinach leaves, sauteed in olive oil (garlic optional)
2 small yellow squash, sliced 1/4 inch thick
1 small zucchini, sliced 1/4 inch thick
3 small potatoes, chopped
3 small carrots chopped
salt and pepper to taste
oregano



Note: frozen/fresh/canned veggies can easily be interchangeable here. Just make sure that any frozen veggies are thawed to room temperature before adding to the soup. Likewise, any fresh veggies should be steamed al dente before adding.

*I keep a baggie of fresh parmesean rinds in my freezer to flavor soups. This is optional and will only enhance the flavor, but is not necessary to have a tasty soup. While the rind is flavorful, you don't want to eat it. Be sure to remove it before serving.

1.Heat olive oil in a large stock pot and sautee the garlic and leeks.



2. Add in onions and celery and cook until softened.

3. In another pot, steam the carrots, potatoes, squash and zucchini until al dente.

4. Add the vegetarian broth/stock to the pot.

5. Add all the canned veggies, the sauteed spinach, and the steamed fresh veggies. Bring to a boil, then reduce heat to low.



6. Season with salt, pepper and oregano. Add in the parmesean rind and let simmer on low for an hour or so.

At this point, you can serve the soup or you can transfer it to a crock pot to simmer on low overnight. The crock pot will allow the flavors to enhance and let the veggies really cook down.

7. If you want to add chicken, sautee 2-3 chicken breasts in a pan and pull the meat apart with 2 forks when done. Toss into the pot.

This makes a lot of soup. We froze half of it and still got around 8 servings out of the half we ate.

Chicken Tortilla Soup

As springtime turns the weather warmer, we tend to pack away those hearty soup recipes for cooler weather and opt for light salads and fresh produce. It was cold here this week (probably for the last time this season) and I decided to get one last hurrah in for my Chicken Tortilla Soup.

Ingredients
1 onion, chopped
2 tbsp minced garlic
1 tablespoon olive oil
1 tbsp chili powder
28 oz can crushed tomatoes
10.5 oz can condensed chicken broth
1 1/4 cups water
2 cups whole corn kernels, cooked
2 cups white hominy (found with canned corn)
2 fresh jalapenos, diced
2 cans black beans, drained
1/4 cup chopped fresh cilantro
3 chicken breasts, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
sour cream

1. Sautee onions and garlic in a large stock pot.

2. Stir in chili powder, tomatoes, broth and water. Bring to a boil and simmer for 10 minutes.

3. Add corn, hominy, beans, cilantro, jalapenos, and chicken. Stir and simmer for 10 minutes.

4. Top with chips, cheese, avacado, onion and sour cream to serve.

Serves 8

Bon Appetit!

The Food Whore

Post-Game Analysis

The Chili Bar

Super Bowl Sunday was a success. The game was great, the food was delicious, and the company was enjoyable. The only part I didn't like was the weak commercials. There were a few good ones, but overall I was disappointed. (My faves: FedEx's "Carrier Pigeons" and Tide's "Talking Stain").

The chili turned out great. Even though my large crock pot was over-flowing, it went down faster than Tom Brady at the hands of the Giant's D-Line. My friend, Coy, consumed 5 bowls, which I guess is the ultimate compliment to the chef. In fact, when I went to have my first (and only) serving at half-time, I had to scrape the bottom of the bowl to get a ladle-full. Everyone raved about it and was so impressed with all the toppings available. I actually meant to tell everyone it was actually ground turkey instead of beef, but it slipped my mind. I don't think anyone could tell, though.

My Chili

For the first time, I served cornbread with my chili. Typically, I do a sour dough loaf, but a co-worker suggested cornbread. The combination of the sweet bread with the spicy chili was delicious. I will certainly go the cornbread route again.

I also made a few revisions to my original chili "guidelines" that I posted last week. I added some fresh peppers and some ground dried peppers. I used 1/2 poblana, 1/2 jalapeno, 1 tsp habanero, and 1/2 scotch bonnet. I also ground up an ancho chile and a pasillo chile into powder. (Warning: wear gloves when handling these peppers!)

The football dip and bean dip were also quite successful. I've learned over the years to make only a half pan of the bean dip when there's a smaller crowd. Otherwise everyone stuffs themselves on it until they are sick. Then we all sit around moaning and clutching our stomachs and wondering why we don't have better self-control. (Sometimes I think I do put crack in it).

the football cream cheese dip

Extreme Close-Up of Football Details

As for my piece de resistance, the cake was amazing. Mr. Food Whore was a wonderful consultant. He helped out by properly lining up the teams in an accurate formation. He also informed me where all 7 of the referees should be situated. (The only thing missing was Bellichek's hidden camera.) I was thrilled with how this cake turned out. So much so that I took about 20 pictures of it. Below are a few of my favorite takes. All of the guests were massively impressed. And I had to convince them that it was ok to eat; I had taken enough pictures by which to remember it. (An extra special Thank You to Mrs. White who shared her recipe for this cake with me.)

The Super Bowl Cake

Close up of centerfield

Just like the '72 Dolphins, I would say my Super Bowl gathering was perfect.

Bon Appetit!

The Food Whore

The Food Whore's Commandment #1

Thou shalt not follow a chili recipe.

I know this may sound a little odd, considering I am going to give you a chili recipe later in this post, but hear me out first. Chili, as with many other things in life, must be tweaked to make it your own. Just like a personalized playlist on your iPod or a pair of pants that needs tailoring, chili must be adapted to suit you best. Why else would there be hundreds (if not thousands) of chili contests across the country each year? Everyone has their personal preference, and you've got to find yours.

So here is my chili recipe, which I am passing along to you on one condition: you may not follow this recipe verbatim. Taste it along the way, add new spices, different sauces...make it your own.

Ingredients

1 1/2 lbs ground turkey

46 oz tomato sauce

1 cup diced red onion

1/2 cup diced chili

1/2 cup diced green pepper
2 tablespoons chili powder

1 1/2 tsps ground cumin

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp sugar

1/2 tsp cayenne pepper

1 can red beans

1 can kidney beans

hot sauce to taste

salt and pepper to taste

1. place ground turkey in a skillet and cook over medium high heat until browned all the way through. Break up the meat as much as possible. Drain the fat when it's cooked.

2. Add all ingredients to a large stock pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours, stirring occasionally. Serves 6.

The Food Whore's Chili Tips

• My favorite hot sauce du jour is Smack My Ass and Call Me Sally, available at Tijuana Flats. I love the habenero version. It's so tasty and not too spicy. I've taken to putting it in so many things I cook. If there's not a TF in your area, you can order it online here.


• Chili is best when served the day after you cook it. I prefer to cook it and then put it on warm in a crock pot over night.


• Top your chili with cheese, onions, jalapenos, sour cream, or fritos. Yes, fritos. Try it. It's delicious. Serve with a loaf of sour dough bread or crackers.


• If you don't like really spicy foods, start with smaller amounts of the spices and work your way up. Remember, as the chili cooks down, the seasoning will be absorbed into the chili and will likely taste stronger.


• Made your chili too spicy? Eat a piece of bread, drink milk or put a tsp of sugar on your tongue to soothe your burning tastebuds.

Bon Appetit!

The Food Whore

Football + Food + Party = I'm in Heaven

Super Bowl Sunday is a little more than a week away and I feel like I've died and gone to heaven. Three of my favorite things (football, food, and parties) all in one night is almost too much for my feable mind. I haven't hosted an official Super Bowl party since the Bucs won . . . yea, it's been a few years. But this year, I'm back in the saddle. Here's what I'm planning on serving:

Cream Cheese Football Dip

7 Layer Bean Dip
Chili Bar with all the Fixins

Super Bowl Cake

The cream cheese football dip is something I try to make every year for the Super Bowl. My mom and I used to make it together when I was younger and the tradition has stuck. It's super yummy and pretty easy to make. Here's a link to the recipe. I love to serve it with Triscuits because they are sturdy enough to scoop the cream cheese.

The 7 layer bean dip is another famous recipe that was handed down from a family friend. My friends call it the "Crack Dip" because they are addicted to it. It's so easy to make, even Mike has prepared it before. I guarantee if you make this dip, your friends will ask for the recipe. Here's what you'll need:

13 x 9 pan

2 cans refried beans
8 oz sour cream

16 0z guacamole

green onions-chopped

can of black olives-sliced

2 tomatoes-diced and "drained"

taco seasoning

small can diced jalapenos

2-3 cups shredded Mexican cheese

1. Spread beans on the bottom of the pan and sprinkle with a 1/4 of the taco seasoning

2. mix sour cream and guac and spread on the beans; sprinkle 1/4 more seasoning

3. layer tomatoes, onions, olives, and jalapenos; sprinkle with 1/4 seasoning

4. top with cheese and sprinkle with the last of the seasoning

5. cook at 350 until cheese is all melted and bubbly; let it cool for a bit before serving so the cheese isn't scalding hot. Serve with tortilla chips.

For the main course I'm planning a chili bar. I'm going to fix a huge pot of my chili and then have a buffet of fixins which will include: cheese, jalapenos, onions, fritos, bread, hot sauce, sour cream, and crackers. I'll post the recipe for my chili closer to the big day.

And finally, the cake. A friend showed me this picture of a cake she'd made and I am now inspired. In fact, this cake is the entire reason I am having a Super Bowl party. To hell with funny commercials or the Patriot's history-making season, I'm in it for the cake. All the decorations are edible. I can't wait to get wait to get to work on this sugary creation so I can post my own pictures of it.Stay tuned for my chili recipe and pictures of the Big Game Buffet!

Bon Appetit!

The Food Whore