Chipotle Chicken Soup for Late February

A couple of weeks ago, a renowned weather forecaster named Phil predicted that spring was just around the corner.  And although I don't want to complain about the snow and all-too-often grey skies, I was pretty excited last week when it seemed as though he was right, and we enjoyed a couple of sunny, 65 degree days. 

But with last night's snow and tonight's 14 degree forecast, I'm going to have to take it back.  Phil was wrong.  Good thing he doesn't control these things anyway!  Besides, who would trust a hairy furball of a groundhog?

And I'm still not complaining; today was actually pretty beautiful from my upstairs window vantage point.  The snow covered rooftops and trees and sunny skies were really delightful, and I stayed warm inside with a cup of hot chocolate and a bowl of soup.  I really am quite content.

This spicy soup was a great surprise.  The flavors were bright and fresh, and my husband pronounced it one of his favorite soups ever. 

Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided

1 tablespoon olive oil

1 large onion, chopped

2 carrots, diced

1 stalk celery, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cups chicken broth

1 1/2 pounds boneless, skinless chicken breasts

2 medium red potatoes, cubed

15 oz can hominy, rinsed and drained

1/4 cup half & half

2 plum tomatoes, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use.  Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside.  Chop the chipotle chili. 

Heat the olive oil in a large Dutch oven over medium heat.  Add the chopped chili, onion, carrots, celery, garlic, and spices.  Cook, stirring often, for seven minutes, or until the onion is translucent.  Add the broth and chicken breasts; bring to a simmer.  Reduce heat to medium low, cover and cook for thirty minutes. 

Carefully remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup.  Alternately, carefully puree in batches in a blender and return to the pot. 

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes.  Stir in the chicken and half & half; cook for five minutes.  Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt.  Serve with lime wedges. 

Print Friendly

Not the World's Second Greatest Lasagna

We had about fifteen more inches of snow here yesterday!  Unfortunately, we had finished all of our wonderful curry, and even the second batch of curry chicken which I made this weekend (recipe coming soon).  So I spent most of our "snowed in" day in the kitchen, preparing a delicious meal which we ate by candlelight (as our power went out just after I served our plates).  It was really pretty romantic. 

I know that we are coming up on Valentine's day here, but I want to reminisce a little over our Christmas break.  Although I don't have any new family pictures to share, I want to tell you about our Christmas feast.  We actually had several feasts, including a traditional Christmas meal, so on Christmas day my sister-in-law, our hostess, decided to do something a little less traditional. 

Our planned meal was lasagna, salad, and garlic bread.  Now, my sister-in-law loves to cook just about as much as I do.  She knows her stuff.  However, when she brought out her chosen recipe, entitled "The World's Greatest Lasagna," for some reason I felt entitled (obligated?) to tell her that the recipe she had chosen was not the world's greatest lasagna.  To my credit, I had previously made that recipe (from now on, referred to the World's Second Greatest Lasagna), and my humming taste-tester told me that it was not as good as my recipe.  My sister-in-law insisted that we not be guilty of serving the World's Second Greatest Lasagna for Christmas dinner.  So, we set out to make not the World's Second Greatest Lasagna, but to make the best: my recipe (evidently I have a pretty inflated kitchen ego). 

I don't make lasagna too often, but when I do, I make this recipe.  It is not a "weeknight meal" so to speak because it does require a bit of a time investment and several cooking pots.  But nevertheless, it is so, so good, and is perfect for a special occasion (or when you are snowed in).  It is pretty traditional, but in addition to the meaty ragout, it has a creamy béchamel sauce, which I think, makes this dish the best.  My husband thinks that it is the italian sausage that puts it over the top.  But I would love to know your thoughts...Is this the World's Greatest?

The World's Greatest Lasagna (Subjectively Speaking)

1-8 oz package of pre-cooked lasagna (about nine lasagna noodles)

Ragout Sauce:

1 pound ground beef

1 pound hot Italian sausage, casings removed and crumbled

1 tablespoon oil

1 clove garlic

1 tablespoon parsley flakes

1 tablespoon oregano

1 tablespoon basil

1 teaspoon salt

1 large can of tomatoes

1-6 oz tomato paste

Béchamel sauce:

2 tablespoons butter

2 tablespoons flour

2 cups warm milk

1 pinch salt

1/2 teaspoon nutmeg

Cheese:

24 oz cottage cheese (or ricotta, to be more authentic)

2 beaten eggs

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons parsley flakes

1/2 cup parmesan cheese

1 pound sliced mozzarella cheese

1/4 cup parmesan cheese

For the ragout: brown the meat.  Drain off any grease and return the meat to the pan.  Add the next eight ingredients. Simmer, uncovered, until thick, about 1 hour.

For the béchamel: while the ragout is simmeringl, combine the butter and flour in a medium saucepan over medium-low heat. Whisk to make a medium caramel colored roux. Remove from the heat, let rest one minute, and then whisk in the warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season the sauce with salt and nutmeg. Remove from the heat.

For the cheese: Combine the cottage cheese with the next five ingredients.

To assemble: Spread a third of the ragout sauce in the bottom of a 9 x 13 baking dish. Pour (or dollop) a third of the béchamel sauce over the ragout. Arrange 3 noodles lengthwise over the sauce (you may have to break the noodles to make them fit). Spread with a third of the cheese mixture. Top with a third of the mozzarella cheese slices. Repeat layers two more times, and top with remaining mozzarella. Sprinkle the parmesan over the top.

Bake at 375° for about 30 minutes. Let the lasagna rest for about 10 minutes before cutting.

You can assemble this in advance; refrigerate the lasagna until ready to cook. Place the lasagna in the oven, then turn the oven to 375°. Bake for 45-50 minutes.

A Tale of Two Curries (Chapter 1)

What a weekend! I have never seen so much snow in my life. Saturday we received a couple of feet of snow, and we don't quite know what to do with ourselves! Of course, we went out to play in it, and we needed something to warm us up when we returned to our apartment.

We enjoyed a cup of hot chocolate while our damp outer-layers tumbled in the dryer. Later on that night, we kept warm by enjoying the first round of two different kinds of curry chicken.

On our food calendar this semester, one day per week is dedicated to an international meal. So this week we had "Indian" food, a coconut curry chicken. Now, I do not know if this curry is authentically Indian, but it is definitely authentically delicious. It was good the first night we made it, and I thought that the flavors got better with time, making it a great meal for leftovers or for making ahead! We enjoyed it with a yogurt-cucumber salad, which was nothing to write home about; however I would recommend some kind of similar, cooling side, because the curry has a little kick to it!

Coconut Curry Chicken

Adapted from Allrecipes

2 pounds boneless skinless chicken breasts, sliced thinly

salt and freshly ground pepper

1 ½ tablespoons vegetable oil

2 tablespoons red curry powder

½ onion, thinly sliced

1 bell pepper, sliced

2 cloves garlic, minced

1 (14 ounce) can light coconut milk

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

¼ cup sugar
1 cup basmati or jasmine rice

Fill a medium pot with one quart of water. Add 1 teaspoon salt, and bring to a boil. Meanwhile, cook the curry.

Season the chicken with salt and pepper.

Heat the oil in a large skillet over medium high heat. Add the curry powder, and stir for 3-4 minutes (It will be pretty dry and very fragrant). Add the onions, peppers and garlic and sauté for one more minute. Add the chicken, toss to coat with curry oil, and reduce the heat to medium. Cook for 7-10 minutes, until the chicken is cooked through.

Stir in the coconut milk, tomatoes, tomato sauce and sugar. Stir to combine. Simmer uncovered for 30-40 minutes, stirring occasionally.

While the curry is simmering, add the cup of rice to the pot of boiling water. Cook according to the package directions (usually around 20 minutes, covered). When the rice is done, pour into a colander to drain the cooking water. Return the drained rice to the cooking pot and cover to keep warm until the curry chicken is done. Enjoy!