Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Tue, 07 Mar 2017 15:42:25 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.4 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 butternut squash soup https://everykitchentellsastory.com/butternut-squash-soup/ https://everykitchentellsastory.com/butternut-squash-soup/#respond Tue, 07 Mar 2017 15:42:25 +0000 http://everykitchentellsastory.com/?p=2665

This delicious Butternut Squash Soup is my secret weapon in getting my husband through the Whole 30 program. Whole 30 is less like a diet and more like a way of life. The program basically takes things like sugar, dairy, grains, soy, and processed food out of your diet for 30 days. It’s strict but doable. I’m writing this post on

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This delicious Butternut Squash Soup is my secret weapon in getting my husband through the Whole 30 program. Whole 30 is less like a diet and more like a way of life. The program basically takes things like sugar, dairy, grains, soy, and processed food out of your diet for 30 days. It’s strict but doable.

I’m writing this post on Doug’s 29th day of the program. He’s doing great and is happy eating pure, wholesome foods. He plans on continuing the program as a way of life with a few scheduled breaks when he travels. Lucky for Doug, he lives with his personal chef.

I’m not going to lie: it’s been a long month. Not for him but for me. Doug may be the one on the program but I was his wingman: cooking compliant foods and encouraging him. Since I was responsible for making sure he had food to eat, I had to research the program to ensure everything was Whole 30 approved. It required label reading and keeping a steady supply of food on hand for him. My goal was to make healthy food without compromising taste. Full disclosure: days 4-5 were ROUGH. He was seriously detoxing and a total grouch.

The night before he completes his 30 days of clean eating, I have to say he looks great and reports that he feels really good. When I asked him to tell me the best thing he ate all month, he didn’t hesitate: Butternut Squash Soup.  Even if you are not a part of the Whole 30 crew, this soup is crazy delicious!  The sweetness from the butternut squash is perfect and the ginger, garlic, and pepper hit the perfect flavor notes. I always use homemade chicken stock which makes this soup even more special. My recipe for homemade stock is here.

If you like butternut squash, you will LOVE this soup!

Enjoy

-xo

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butternut squash soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart or 2 servings
 
Ingredients
  • 3 Tablespoons good olive oil
  • ½ onion, diced
  • 2 teaspoons fresh minced ginger
  • 2 teaspoons minced garlic
  • 3 cups cubed butternut squash
  • 1 quart chicken stock, preferably homemade
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. In large pot, warm oil over medium heat.
  2. Add diced onion. Cook until onions are softened, about 5 minutes.
  3. Add ginger and garlic. Cook about 30 seconds or until fragrant. Don't burn garlic.
  4. Add squash and chicken broth.
  5. Bring to a boil. Boil until squash is soft about 8 minutes.
  6. Remove from heat.
  7. Transfer soup to blender. Blend until smooth.
  8. Return soup to pot. Season with kosher salt and pepper.
  9. Heat soup over medium high heat until soup reduces to desired thickness.
  10. Adjust seasoning.

 

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]]> https://everykitchentellsastory.com/butternut-squash-soup/feed/ 0 2665 Mexican Soup https://everykitchentellsastory.com/mexican-soup/ https://everykitchentellsastory.com/mexican-soup/#respond Tue, 24 Jan 2017 17:02:02 +0000 http://everykitchentellsastory.com/?p=2540

I’ve been making this soup for years. It’s evolved over time and is now a hearty version of tortilla soup. The broth is pretty much perfection with spices like cumin and chili powder elevating the flavor. You start off with a basic mirepoix (onion, carrot, celery), jalapeño, spices, chopped tomatoes, broth, and wait for it…..white corn tortillas

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I’ve been making this soup for years. It’s evolved over time and is now a hearty version of tortilla soup. The broth is pretty much perfection with spices like cumin and chili powder elevating the flavor. You start off with a basic mirepoix (onion, carrot, celery), jalapeño, spices, chopped tomatoes, broth, and wait for it…..white corn tortillas (they dissolve into the broth). You finish it off with perfectly roasted shredded chicken and black beans. It’s seriously good and your family will love it!

I use an immersion blender for a smooth soup. Many people do this for the simple reason that they prefer a smooth soup. I do it because if I don’t, my son will pick through the soup like a detective and find every piece of onion, carrot, and celery. To make it easier on both of us, I blend the broth until smooth and everyone is happy.

The simmer is key. Letting all of those simple ingredients hang out and get to know each other for half an hour makes for the best soup full of flavor. It’s kind of like when you get together with a great group of friends and you bring out the very best in each other. That’s what happens with this soup. Allow the ingredients to simmer away to get the best possible result.

The other tip is don’t skimp on toppings! I put out bowls of freshly shredded cheese, home fried tortilla strips (by far the most popular topping), sour cream, wedges of lime, slices of avocado, and cilantro. The soup is beautiful on it’s own but the strong selection of toppings take it to another level. We top our soup the same way we top chili.

Enjoy!

xo

 

 

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Mexican Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Adapted from Ina Garten.
Ingredients
  • 2 chicken beasts, bone in, skin on
  • Extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño, seeded and chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 14-ounce can chopped tomatoes
  • 6 cups chicken stock, preferably homemade
  • 4 fresh white corn tortillas, cut in half, then cut crosswise in ½ inch strips
  • 15-ounce can black beans, drained and rinsed
  • TOPPINGS
  • sour cream
  • freshly grated cheese (cheddar or jack)
  • lime wedges
  • crispy tortilla strips or tortilla chips
  • avocado slices
Instructions
  1. Preheat oven to 350 degrees.
  2. Place chicken on half sheet pan, skin side up. Coat chicken with olive oil, season with salt and pepper. Roast for 35 minutes or until done. When cool enough to handle, remove skin and bones. Shred meat. Set aside.
  3. Meanwhile, heat 3 tablespoons of olive oil in large pot. Add onion, celery, carrots, and jalapeño. Cook over medium-low heat for 10 minutes or until onions are translucent. Add garlic and cook for 30 seconds.
  4. Add cumin, chili powder, salt, and pepper and cook for 1-2 minutes.
  5. Add chopped tomatoes, stock, and sliced tortillas.
  6. Bring to a boil. Lower heat and simmer for 30 minutes.
  7. Use immersion blender to blend until smooth.
  8. Adjust seasonings.
  9. Add shredded chicken (about 2 cups) and black beans.
  10. Serve with choice of toppings.
  11. To Make Tortilla Strips: In a pan, heat vegetable oil over medium-high heat. Add thinly sliced tortilla strips in single layer. Fry until golden brown on both sides. Transfer to to plate lined with paper towels and season with kosher salt. *If pan begins to smoke, lower heat.

 

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]]> https://everykitchentellsastory.com/mexican-soup/feed/ 0 2540 Lentil Soup https://everykitchentellsastory.com/lentil-soup/ https://everykitchentellsastory.com/lentil-soup/#respond Tue, 17 May 2016 16:47:25 +0000 http://everykitchentellsastory.com/?p=1912

Parenting is full of surprises. My kids lighting up with excitement over lentil soup was one of them. When I had kids, I imagined (okay, fantasized) there would be indulgent years of quesadillas, macaroni and cheese, and grilled cheese in my future. Then came baby Jake who quickly turned that fantasy into the reality that there

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lentilsoup

Parenting is full of surprises. My kids lighting up with excitement over lentil soup was one of them. When I had kids, I imagined (okay, fantasized) there would be indulgent years of quesadillas, macaroni and cheese, and grilled cheese in my future. Then came baby Jake who quickly turned that fantasy into the reality that there would be no Kid’s Menu for us.

When Jake was a baby, I would secure him into the highchair. His tiny feet would kick and his little fists would pound the plastic tray in eager anticipation of food. To put it lightly, Jake was an enthusiastic eater, evidenced by the delicious rolls of baby fat that wrinkled his arms and legs (think Shar-Pei). Oh, how I miss those squeezable thighs.

Jake happily devoured his food at meal time. When he really loved something he would cry out, “More! More! More!” By stark contrast, when it came to anything with cheese, it was a very different scene. He closed his mouth tightly, shook his head vigorously, and said, “No! No! No!” Cleary, this was a kid who knew what he liked and what he didn’t like. This was the beginning of our life off of the Kid’s Menu.

This simple soup is the version that got my kids eating lentils. When I serve this to children, I usually make a small shaped pasta (like macaroni or ditalini). I put a spoonful of cooked pasta in the serving bowl and ladle the soup over the top. Another option to make this soup a bit heartier is to add a spoonful of cooked rice (brown or white) to the bottom of the bowl.

The flavor is straightforward and there is something so comforting about this soup. My family loves it so much it’s in regular rotation around here. I serve it for dinner with salad and a great bread or as a starter with roast chicken. Left overs are usually sent to school for lunch the next day. If you are interested in making this vegetarian, simply swap out the chicken stock for vegetable stock.

Enjoy!

 

 

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Lentil Soup
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery (save leaves for garnish)
  • 8 ounces tomato sauce
  • 1¼ cups french green lentils, sorted and rinsed
  • 6 cups chicken stock
  • salt and pepper
  • garnish with grated parmesan cheese, celery leaves, or flat leaf parsley
Instructions
  1. Heat oil in saucepan over medium heat.
  2. Add onions, celery, and carrots.
  3. Cook until vegetables soften about 10-12 minutes.
  4. When vegetables are tender add tomato sauce, lentils, and broth.
  5. Bring to a boil, reduce to medium-low, cover, and simmer 30-35 minutes until lentils are tender.
  6. Transfer 2 cups of soup to blender and puree. Return puree to soup.
  7. Season to taste with salt and pepper.
  8. Serve soup in bowls and garnish.

 

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