Day 11: Break the Rules: Sweet Potatoes

Breakfast for Dinner has always been one of my favorite...because it breaks all the rules. Sweet potatoes are kind of the same thing...like dessert for dinner. Yes, it involves brown sugar and sweet potatoes, but you'll receive 300% of your Vitamin C in just one meal. Let's get to it.

(Mom, I hope you're not reading this...although my love for sweet potatoes totally came from your side of the family. Just remember...I used to whine if I had to eat the meat on my plate and NEVER hesitated to eat my veggies.)

Break the Rules: Sweet Potatoes
Okay, so this isn't really a recipe, but if you want to know how I make 'em, read on!

1 chunky sweet potato (yam, yam, yam), that isn't too skinny but is as 'fat' as you can find
1/2 cup mini marshmallows
1 TB butter
1/2 to 1 tsp of cinnamon
Dash of nutmeg

Step one: Rinse and poke a few fork holes throughout the potato. Microwave on high for 5 minutes. (Don't judge.)

Step two: Preheat the oven to 350 degrees. Wrap the potato in foil and it in the oven, straight on the middle rack. Bake for 20-ish minutes, or until soft and tender to the (oven mitt-covered) touch. 

Step three: Unwrap, set on a plate, and slice open (half lengthwise). Top with the rest of the ingredients (and maybe some caramel sauce or other rule-breakers).

Eat, you rebel, eat. And, for those of you that live with a guy who'd rather eat a sponge than a sweet potato, enjoy it gloriously. Happy weekend, friends!!
  

Happy eating!
Laurel

Creamy Non-dairy Potato Soup

I have the best of intentions, really I do.

1. I narrow down 20 amazing pumpkin recipes to try. I end up making 1, maybe.
2. I plan to do 4 loads of laundry on my day off. If I'm lucky, I take the baskets to the laundry room...or at least look at the clothes longingly, hoping they'll wash themselves.
3. I map out a trail near our house for an hour-long run. Wait, where in the world are my running shoes? I haven't seen them in weeks.

Sometimes, things don't go as planned. Okay, most always things don't go as planned. For the last few fall/winter seasons, I plan on making batch after batch of yummy delicious soups. It has yet to happen. But today is a new day. And, with all that planning, sometimes we're the most productive when we make no plans or To-Do Lists at all. Today was one of those days.

I made potato soup. Creamy, dreamy, potato soup without a drop of milk or cream. And, since I was home all afternoon/evening, I really took my time with it (AKA Our Crockpot did all of the work.). 6 hours of slow cooking. And I'm pretty sure this is a recipe you can cook overnight or during the day while you're at work. EASY! Matt is pretty honest with my cooking (everyone needs honesty), but he usually leans on the side of sweet and positive. But he wanted me to specifically type this quote in the blog..."some of the best soup I've (he's) ever had" and "restaurant quality." Heh, he's sweet. I just thought it was darn easy and pretty tasty. And no planning was involved, just 2 trips to the store because I forgot chicken stock. Oh, woe is me.

Cozy Potato Soup

Ingredients: 1 yellow onion
3 garlic cloves
3 TB butter

6 russet or Idaho potatoes
7 cups reduced sodium chicken stock (or veggie or beef)
1 1/2 TB Trader Joe's 21 Seasoning Salute
1/4 teaspoon black pepper
1/2 t. sea salt (or to taste)

Utensils:
Slow cooker (medium to large sized)
Wooden spoon
Sautepan
Microwave
Microwave-safe bowl
Step One: Chop the onion and garlic. Cut the potatoes into 1-inch cubes and set aside.

Step Two: Heat the pan on medium-high heat. Add the butter to the pan and coat the pan with the melted butter. Toss in the onions with a pinch of salt; cook for 2 minutes. Then, add the chopped garlic. Stir and let cook until soft and lightly browned, a few minutes. Pour 1-2 cups of the broth into the saute pan and stir around, allowing the broth to pick up all of the small bits at the bottom of the pan.

Step Three: Turn the slow cooker onto high. Transfer the broth mix to the slow cooker. Cover.

Step Four: In a microwave-safe bowl, cook the potatoes on high for 7-10 minutes or until tender to the touch. Transfer 1/2 of the potatoes to a blender (or large bowl and use an immersion blender) and blend potatoes until they become creamy thick mashed potatoes. Transfer the mashed potatoes to the slow cooker.

Step Five: Take the other 1/2 of the cut potatoes and pour into the slow cooker. Add the seasonings and the remaining stock. Stir and salt to taste. Let sit for at least an hour, covered, and serve piping hot.

OPTIONAL TOPPINGS:
chopped chives
garlic powder
shredded cheese
thin zucchini slices
kale chips
sour cream
bacon/fake bacon/sausage
cooked broccoli
tortilla chip crumbles


NOTE: If you don't have Trader Joe's 21 Seasoning Salute, just add a medley of your favorite savory spices. Ideas: onion powder, chili powder, basil, oregano, or even smoke flavoring.
  

Happy slurping!
Laurel

Snap Beans and Potatoes

My grandmother's southern flair snuck out in her accent, adding syllables to seemingly short words. (can=cay-yun, Laurel=La-uh-rel), you get the gist. She always wore her pink lipstick and always combed her hair into a perfectly blond coif...well, she had a little help from the neighborhood beauty shop. And she cooked with heart, love, and butter. But she was pretty health-conscious, so she made lots of vegetables and low-fat dishes, unlike her seven sisters-in-law, who I swear are somehow related to Paul "Queen of Butter" Dean.


One of my grandmother's standard sides for a big dinner was "Snap beans and potatoes." Now, I don't think "snap beans" are technically a vegetable, but they're green beans with big chunks of red potatoes mixed in. You can add bacon fat, but why mess with nature? It's easy simple, and really filling. I've changed her recipe a little, using a wok instead of a soup pot, so the beans don't overcook (which is easy to do).

Mama's Snap Beans & Potatoes
Serves 4; 20 minutes to make


2 cups water
3 red/new potatoes, cut into slices or chunks (peels on)
Salt and pepper
1/2 pound of "snap beans," ends popped/cut off
1/2 teaspoon garlic powder
Dash of smoked paprika or Italian seasoning (optional)


In a large wok or large saucepan with a lid, preheat at medium high heat. Add a dash of salt, the water and the potatoes. Cover and cook for 6 minutes. 


Uncover and add the green beans, using a spoon or spatula to make sure they are halfway submerged in water. Cook for 6 more minutes, or until beans are bright green and cooked (but not soft and mushy). Drain and season with salt, pepper, and garlic powder, to taste. Serve hot. Top with smoked paprika or Italian seasoning for color and extra flavor, if you like.


This side works with most every meat or main dish, and it even works as a room temperature side at a picnic. Hope you enjoy this southern side from my grandmother's kitchen to yours.



Happy eating!
Laurel

Chicken Tortilla Soup

Good Saturday afternoon!

I almost missed the morning because I S.L.E.P.T. I.N. like a lazy lady. But yesterday was my last day at internship, so I celebrated by treating myself to sleeping in big time. And now it's time for you to experience some tortilla soup.

So I should tell you that I have a lifelong for tortilla soup. Some of my favorites are from unlikely sources (Casa Ole, Taco Cabana, I know) but other favorites are from very likely sources (Lupe Tortilla, El Rey, Tila's, Pappasito's, and El Tiempo, my home). In fact, in Houston (my homeland), there are "tortilla soup battles" like here and here. Is it ridiculous? Slightly. Is it fo'real? Absolutely.

I have made tortilla soup maybe 8 times...ever. While this might not make me an expert, my recipe is evolving into something easy, hearty, and colorful. Of course we all have our preferences...lots of cheese, mounds of avocado, with/without chicken, with/w/out sour cream, really/not so salty...but the base is always the same. It's a chicken stock foundation with tomatoes, vegetables and just a little meat (nearly always chicken). The toppings list can be as long as the simmering, if you like. My recipe is a mixture of one of Rachael Ray's, Emeril's and my favorite restaurants' versions. I will warn you...once you make a batch, you will have enough for days and days. And I don't think this is a leftover that gets old. I promise this is EASY to make, and it will take you half the time the SECOND time you make it. Practice makes perfect, right? If you can, chop/prep all of the veggies and chicken first, then start cooking. And recruit a sous chef, too.

Tortilla soup on a bed of lettuce, drained a little. Trust me, it's tasty.

Cha Cha Chicken Tortilla Soup
makes ten 12 oz. servings, maybe more
This Tex-Mex classic soup is hearty, full of vegetables, and complimented with well-seasoned chicken. It is slow cooked to marry the flavors. While not very spicy, additional peppers can be added to kick up the heat. Served best by itself, topped with cheese/sourcream/tortillachips/avocado, or on top of a bed of lettuce for a zesty salad.

4 garlic cloves, peeled and sliced thin
3 TB olive oil
1 yellow onion, peeled and chopped (bite-sized)
1 red bell pepper, bite-sized pieces
Salt and pepper
2 zucchini, sliced into half moons, 1/4 inch thick (leave peel on)
1 potato, sliced into very small square bites (leave skin on)
1/4 cup water + 1/4 cup water + 2 cups water
1 to 1 1/2 pound chicken (I use white meat), cut into bite-sized pieces
1 lime, cut into halves
1 can corn
2 roma tomatoes (a regular large tomato works, too), cut into bite-sized pieces
1 can Rotel tomatoes (with mild or medium chilis)
1 handful of chopped cilantro, about 1/2 cup
2 TB chili powder
1/3 (3-4 TB) palm-full of cumin
1/2 teaspoon crushed red pepper
2 whole small jalapenos, chopped (leave seeds in for more kick)
4 cups chicken stock--reduced sodium or no sodium

1CHOP: Chop all of the veggies and chicken. Turn your large crock pot onto high...or use a large soup pot on the stove (on medium).

2SAUTE: In a wok or large non-stick pan on medium-high heat, drizzle 1 TB olive oil over pan. Add in half of the sliced garlic cloves, a pinch of salt, a generous dash of pepper, and saute for 1 minute. Add in the onion and bell pepper, stirring and sauteing for 5 minutes. Onions should be clear and bell pepper should be slightly "soft." Transfer this to your crock pot or soup pot.

3SAUTE: In the same wok, add another 1 TB of olive oil and the rest of the sliced garlic. Let saute for one minute. Then add 1/4 cup water, zucchini and potato. Sprinkle with a pinch of salt and a dash of pepper. Cover with lid and let cook for 7 minutes, or until potatoes and zucchini are 50% cooked. If potatoes are still solid, let cook for a few more minutes. Transfer to your crock pot or soup pot.

4COOK: In that same wok, add the last 1 TB olive oil and let get hot. Add chicken and the second 1/4 cup of water, plus the juice of half of a lime. Stir. Let cook on medium high for a few minutes, adding a pinch of salt and pepper, 2 TB chili powder, and 1 TB cumin. Let cook until all of the water has evaporated and the chicken has cooked all the way through--about 7 minutes. Transfer the chicken to the crock or soup pot.



5COLOR: Add the cans of corn and Rotel tomatoes to the crock pot. Add: cilantro, three cups of chicken stock, 2 cups of water, remaining cumin, crushed red pepper, jalapenos, and juice of 1/2 a lime + the lime. Stir. Cover and let marry for at least an hour, stirring every 15 minutes or so.




6TASTE: This is the best part. After that first hour of cooking, grab a spoon and taste to see if the flavors are coming together. Add more salt and pepper, crushed red pepper or cumin, to taste. If you'd like more broth, pour in the remaining cup of chicken stock. Let cook for 30-60 more minutes (or, if you can't wait, eat a bowl now and let the rest cook). Then share your personal flaw of impatience with a friend, like you all.

7CHA-CHA: Top with your favorites and eat greedily.

Optional Toppings when served:
Shredded cheese (cheddar, jack, swiss, mozzarella, etc.)
Sour cream/Greek yogurt
Tortilla chips, crumbled
Sliced avocado
Guacamole
Chopped onions
Extra sliced jalapenos, habaneros
Crusty bread on the side
Soft tortillas on the side

I hope you'll try this one for your next dinner party, lazy Sunday night meal, or just because. This is colorful comfort food, with a twist. Happy weekend, dear friends.

Happy eating!
Laurel


Listening to: The Head and the Heart...beautiful, beautiful harmonies and strumming. Perfect for anytime.

Crispy 'chik'n' strips with fries

I do try to eat well, I really do. I never crave a burger, but I do love chicken strips. How to make them a little healthier and without a stomachache after devouring them?

TOFU + OVEN!

My 'little' cousin, Dusty, has always loved chicken nuggets, more than anyone I know. He's a little older now (and not so little at over 6 feet tall), so his obsession with the famous dippers has subsided but the memories are still there. Truly, if he couldn't eat/order chicken nuggets, chicken tenders or even chicken wheels (don't ask) during the first 8 years of his life, I'm not sure he would've survived. I suppose there are always french fries...

which is another thing. French fries. I don't care what you say, I'd like to not extinguish these from my life forever. But we need healthier ways to eat these little jewels.

In comes the oven. Using a combo of recipes from others, I made crispy 'chik'n' strips and fries (Idaho  and sweet potato) for dinner while watching the double matinee of football games. (Okay, Matt watched, I cooked.) If tofu kind of freaks you out, this is a nice introduction. The strips are flavorful, not slimy, and really tasty, actually. Hope you enjoy.

Crispy Chik'n Strips

 (adapted from Oh She Glows and Growing Up Veg)
Makes 8 strips--serves two to four adults

I've put the ingredients and supplies in bold to make it easier. 

1 pound extra firm tofu

kitchen towel

2 heavy books

step one (prep the tofu): Drain the tofu from the package and wrap in a towel. Place 2 heavy books on top of it to drain out all of the moisture. Let sit for 20-30 minutes. Line/spray 2 baking sheets, one for strips and one for fries.

1/2 cup breadcrumbs or cereal (I used Rice Krispies)

1/3 cup cornmeal

1/2 t. of each: kosher salt, cumin, chili powder, and 1/4 t. of cinnamon & cayenne (or a dash of red pepper flakes)

step two (make the breading): In a large bowl, mix the above ingredients. Crush the cereal before adding, if you have cereal. Preheat oven to 400!

1/2 cup milk

1 TB cornstarch

1/2 t. of each: kosher salt, cumin, chili powder, and 1/4 t. cinnamon & cayenne (or a dash of red pepper flakes)

step three (make the dipper): In a medium bowl, whisk the above ingredients.

1 Idaho potato (Dash: sea salt, garlic powder, chili powder)

1 sweet potato (Dash: sea salt, cinnamon, chili powder)

2 TB olive oil

step four (prep the fries): Cut each potato into fry shapes and toss in the spices and 1 TB olive oil. Do one potato at a time (garlic on sweet potatoes seems ick). Spread the fries onto one of the baking sheets, taking care to make sure they don't overlap.

 
step five (bread 'em): Slice tofu into 8 long strips. Dip each tofu strip in the liquid and then into the topping. Place breaded strips onto the 2nd baking sheet. Repeat 'dip and top' process for all of them.

step six (bake): Put the strips on the top/middle rack of the oven and the fries on the bottom rack. Bake for 20 minutes and then flip strips and fries. Bake another 15-20 minutes, watching carefully toward the end so you don't scorch the fries. The strips should be crispy brown but not overly dry.

I am sad to report that we had NO leftovers...devoured. Done.

**These recipes easily double, triple, quad, depending on the size of your group.

Aioli in the middle

The Dips
I served with 3...
-ketchup
-chili aioli
-bbq sauce




Chili Aioli
1/4 cup mayo (vegan, reg, lowfat, whatever)
1 1/2 t. chili powder
1/2 t. garlic powder
1/2 t. cumin
Dash kosher salt
Dash red pepper flakes
Juice of 1 lemon slice (optional) 


Mix all together and serve cold. Dip away.


Now one last thing...
Happy 92nd birthday (Thursday) to my grandmother. In memory of a long, fruitful life of loving God and loving people. 
I mention her influence on my love for food and cooking quite regularly here, but she touched all areas of my life for the better. What a lady. I must admit, she only liked the crispy-not "soggy"-fries, so we ate lots of crispy ones in her honor. I love and miss her dearly. My parents gifted our home church with these flowers Sunday morning in memory of her birthday. Beautiful...thanks for that. She was a pink flower girl, with a splash of purple.  

Happy eating and happy living!
Laurel