Every year when the Oscars roll around, we stay up late to hear the results, but then we wonder, “Why on Earth did we stay up so late? We haven’t seen any of the movies!” This year is no exception … with the exception of Lincoln. I prefer watching my movies from the comfort of my own home, and the movies I often gravitate to are the ones with a foodie theme. Over the years, some of my faves have been Babette’s Feast, Big Night, Eat Drink Man Woman, Food Inc., and my ALL-TIME favorite … Tortilla Soup.
Last year, 39 million people watched the Oscars; that’s a lot of parties! In honor of Oscar night, this month’s Recipe Redux cooking challenge theme was to create a healthy recipe inspired by a favorite food scene or featured dish from any movie. Once I heard about the challenge, Tortilla Soup came immediately to mind … and so did this bean-filled recipe for South-of-the-Border Tortilla Soup, adapted from our second cookbook, No Whine with Dinner.
I had so much fun taking photos of this colorful and nutrient-rich soup!
I grew up in a family of three girls — I’m the “pickle in the middle” — so maybe that’s why I loved Tortilla Soup so much. It’s about a Mexican-American family living in California. The dad is a widower, and his three grown daughters still live under his roof. The dad is a chef, and his elaborate, home-cooked meals always bring the family together. The movie is filled with all sorts of hilarious happenings (which often unfold at the dinner table), though some of the scenes are a bit spicy. Chefs Mary Sue Milliken and Susan Feniger (AKA Too Hot Tamales) worked on the movie set preparing and styling the food.
I made some tweaks to our original recipe. Instead of using a 15-ounce can of tomato sauce, I used a 15-ounce can of super-flavorful Muir Glen Organic 2012 Reserve Fire Roasted Petite Diced Tomatoes. I pureed the tomatoes before adding because my boys don’t like lumps. I added a few pinches of chipotle chili powder, and for the toppings, I tossed in some leftover roasted chicken.
South-of-the-Border Tortilla Soup
Makes 6 Servings
This recipe is adapted from No Whine with Dinner: 150 Healthy, Kid-Tested Recipes From the Meal Makeover Moms. It calls for making your own corn tortilla chips. But you could certainly use your favorite store-bought chips instead. I love this recipe because it’s perfect for cozy family dinners and entertaining. You can make it vegetarian by using vegetable broth and opting out of the optional chicken topping.
- 2 tablespoons expeller pressed canola oil, divided
- 1 small onion, cut into ¼-inch dice (about 1 cup)
- 2 large cloves garlic, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- One 32-ounce carton all-natural chicken broth or vegetable broth (4 cups)
- One 15-ounce can fire roasted petite diced tomatoes (or tomato sauce), pureed as desired
- One 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- Ten 6-inch corn tortillas, sliced in half and then sliced into ¼-inch-wide strips
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Optional toppings: Shredded reduced-fat Monterey Jack or Mexican blend cheese, diced avocado, diced roasted chicken, chopped fresh cilantro, reduced-fat sour cream, lime wedges
1. Heat 1 tablespoon of the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic, cumin, and chili powder and cook an additional 1 minute.
2. Stir in the broth, tomatoes, black beans, and corn. Cover, raise the heat to high, and bring to a boil. Reduce the heat and simmer, uncovered, until the flavors meld, about 10 minutes.
3. Meanwhile, heat the oven to 400°F. Place the corn tortilla strips in a large bowl and toss with the remaining 1 tablespoon oil until well coated. Place on a baking sheet and cook until golden and crispy, stirring halfway through to ensure even cooking, 10 to 15 minutes.
4. To add more body to the soup, whisk together the cornstarch and water in a small bowl (this is called a slurry). Bring the soup back up to a boil, stir in the slurry, and cook, stirring constantly, until the mixture thickens slightly, about 3 minutes.
5. Serve in individual bowls, top with the tortilla chips and the optional toppings as desired.
Nutrition Information per Serving (1 generous cup): 210 calories, 6g fat (0g saturated, 0.4g omega-3), 630mg sodium, 35g carbohydrate, 6g fiber, 7g protein, 10% vitamin A, 10% vitamin C, 10% iron
I used my Diptic app to merge my two photos together. Which photo do you like better? The one on the left features a flow blue plate that I bought at a local antique shop. The picture on the right showcases a bowl that was handed down from my great grandmother, Katie London. (And yes, she emigrated to the U.S. from the U.K.)
When your husband decides to become a vegetarian — albeit a fish-eating one — but your teenage boys crave chicken and beef, what’s a wife and mom to do? Over the past few months, I’ve spent a lot of time adapting recipes (see my recent recipe for Loaf Pan Lasagna) and cooking up ways to satisfy Tim’s new appetite for meatless meals and my boys’ big-time hunger for meat. In our cookbook, No Whine with Dinner, we have a recipe for Piping-Hot Peanut Butter Soup that’s made with chicken and rice. My kids love it, so I decided to modify it a bit by swapping the chicken with chickpeas (garbanzo beans) and the rice with farro (I’m currently on a farro kick). This soup is hearty, nutritious, filled with fiber, and best of all, it’s a definite palate pleaser!
Whether you’re a vegetarian or not, you are going to adore this luscious winter soup. It’s filled with an array of great-tasting, nutrient-rich ingredients: peanut butter, bell peppers, chickpeas, and farro. (To learn more about farro, tune into our Ancient Grains podcast episode #153.)
Farro is an ancient grain that’s made a comeback recently. It’s clearly a trendy whole grain since Trader Joe’s now offers it in a quick-cook, 10 minute version. I love this product. TJs also makes a 10-minute bulgur and a 10-minute barley. Talk about an easy way to get more whole grains on the table!
Peanut Butter & Chickpea Soup
Makes 6 Servings
Making the switch from the original chicken called for in the recipe to chickpeas was easy. Just open a can, rinse and drain, and voila, a vegetarian soup! If you don’t have farro on hand, by all means, use the 3/4 cup instant brown rice from the original.
- 1 tablespoon canola oil
- 1 small onion, cut into ¼-inch dice (about 1 cup)
- 1 medium red or orange bell pepper, cut into ¼-inch dice (about 1½ cups)
- 2 cloves garlic, minced
- One 32-ounce container all-natural vegetable broth
- One 15-ounce can tomato sauce
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon celery seed
- 1/8 teaspoon freshly ground black pepper
- One 15-ounce can Garbanzos (AKA chickpeas), drained and rinsed
- 2/3 cup creamy peanut butter
- 1/2 cup 10-minute farro
- Roasted peanuts, chopped, optional
1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the bell pepper and garlic and cook, stirring frequently, until the pepper softens, an additional 5 minutes.
2. Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery seed, and pepper. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the flavors meld, about 15 minutes.
3. Add the chickpeas, peanut butter, and farro and stir well until the peanut butter melts into the soup. Cover, return to a simmer, and cook until the farro is tender, about 10 minutes. Season with kosher salt and pepper to taste. Top each serving with peanuts as desired.
Nutrition Information per Serving (1 generous cup): 310 calories, 15g fat (2.5g saturated, 0.2 omega-3), 670 mg sodium, 34g carbohydrate, 7g fiber, 12g protein, 35% vitamin A, 80% vitamin C, 10% iron
I couldn’t resist sharing this photo. This is what it looked like when I set up to take a photo of the soup. My food photography — which, when I’m not with Janice, I do with my iPhone 5 — often entails laying out some old barn board and a bunch of different fabrics and gathering up an array of pretty dishes. I use a white tri-board to bounce light back onto the subject. In other words, I make a mess
Snowshoeing in Loon, New Hampshire and a Hearty Recipe for Cream-Less Cauliflower Butternut Squash Soup
You could say I started off the New Year on the right foot. On day-one of 2013, Tim and I set off for a snowshoe adventure in the woods of Loon, NH. Our boys were happily skiing (without us) as we hiked our way up Loon Mountain and then into the snow-packed woods. It was great exercise, invigorating, and a nice break from what I do most: cook, eat, and blog … with some yoga mixed in!
I could do this every day …
I’m no Ansel Adams, but I sure love this photo (edited in Instagram).
Tim forgot his poles (those are mine in the foreground), but he had no problem making his way up and down this wooded trail. Skiers are permitted in these woods, but given the number of ski trails we saw cut between the trees, it’s clear plenty of skilled skiers are familiar with this area!
Winter inspires me to make soup, so this week, I hit my favorite market — Wilson Farm in Lexington, MA where I live — for a basket of winter veggies. The result: This Cauliflower Butternut Squash Soup. No cream required
This is one of those soups that can be topped with just about anything. For this photo, I garnished with reduced-fat Cheddar cheese and toasted, lightly salted pumpkin seeds. For my boys, I topped the soup with leftover honey-baked ham, diced.
Raw veggies on the left … cooked veggies on the right.
Cream-Less Cauliflower Butternut Squash Soup
Makes 6 Servings
- 1 leek, white and light green part only, cut into ½-inch-thick rounds
- 1 small head cauliflower, trimmed, cored, and cut into 1-inch florets
- 8 ounces peeled butternut squash, cut into ½-inch dice
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- One 32-ounce carton all-natural vegetable broth
- 1/2 cup 1% low-fat milk
- Optional garnish: Shredded, reduced-fat Cheddar cheese, toasted pumpkin seeds
1. Preheat the oven to 425°F.
2. Break the leek rounds apart into little rings, place in a bowl of cold water, and swoosh around to remove any dirt trapped between the layers. Drain well in a colander.
3. Place the leeks, cauliflower florets, squash, 2 tablespoons of the oil, rosemary, salt, and pepper in a large bowl and toss to coat evenly with the oil. Transfer to a large rimmed baking sheet. Bake until the vegetables are golden and the leek rings become crispy, 25 to 30 minutes. Stir well every 10 minutes to ensure even baking.
4. Heat the remaining 1 tablespoon of oil in a large Dutch oven or saucepan over low heat. Add the garlic and cook, stirring frequently, until golden, 30 to 60 seconds. Stir in the cooked vegetables and the broth. Cover, raise the heat to high, and bring to a low boil. Simmer for 5 minutes. Remove from heat, stir in the milk, and let cool slightly.
5. Transfer to a blender and puree in batches until very smooth and creamy. You could also use an immersion blender to puree the soup. Season with salt and pepper to taste and serve with optional toppings.
Nutrition Information per Serving (1 1/3 cups): 130 calories, 8g fat (1g saturated), 480 mg sodium, 13g carbohydrate, 4g fiber, 3g protein, 120% vitamin C, 80% vitamin A
What’s your favorite soup recipe? Do tell …
We Celebrate Julia Child’s 100th Birthday with Boeuf Bourguignon and our Favorite Julia Memories … Plus an Interview with the Author of Bon Appétit: The Delicious Life of Julia Child and a Giveaway of the Book (Podcast #198)
Julia Child would have turned 100 today. To honor her culinary legacy, we cooked up her recipe for Boeuf Bourguignon (a three-day affair!). This luscious beef dish is being simmered all over the blogosphere today as part of the JC100, a weekly blogger cooking challenge. We’re thrilled to be part of it … and we’re also thrilled to be sharing so much more with you today on our radio podcast, Cooking with the Moms. Read on for highlights from our Boeuf Bourguignon cooking adventure, our favorite Julia Child memories (and some of yours), an interview with Jessie Hartland, author of Bon Appétit: The Delicious Life of Julia Child, and a giveaway of the book.
The lean stew meat gets cooked for hours in red wine and beef broth. You can’t imagine how luscious and tender the meat turns out, and the flavors come together beautifully. A quote from Liz’s son Simon: “Incredible!”
Julia Child inspired us to roll up our sleeves, don our aprons, and embrace a true love for cooking, and we both had the pleasure of meeting her many times over the years when she lived nearby in Cambridge, MA. She was delightful and funny, and the Julia you saw on TV was the Julia we were both lucky enough to meet in person.
Liz worked for CNN’s On the Menu program in the late 80′s and into the 90′s, and during that time she interviewed Julia several times. In this photo, Liz, Carolyn O’Neil (host of On the Menu), and Julia Child tour the exhibit hall at the annual meeting of the American Dietetic Association. Doesn’t Julia look amazing! (Thank goodness Liz grew out her hair and no longer wears jackets with shoulder pads.)
In 1995, Janice attended a luncheon at Julia’s home — she was actually working behind the scenes with chef Daniel Bruce – and Julia posed for this photo in front of her famous peg board. Talk about an organized kitchen!
We learned a lot from making Julia’s Boeuf Bourguignon recipe. Dry the beef first on paper towels so it browns; include a lot of red wine in the cooking liquid to add lusciousness to the dish; add your own twist to the dish. Even though this recipe calls for one carrot, you can certainly add more.
We decided not to write up the recipe since it’s pretty long and we have a lot to share in today’s post. But you can link to it by visiting the JC100 Facebook page.
Jessie Hartland grew up watching Julia Child on PBS. She created a whimsically illustrated children’s book which follows Julia from her childhood in California to her years living in Paris to her career as a cookbook author and PBS cooking show host. Julia was indeed the first celeb chef! This illustration in Jessie’s book made us chuckle, and we think Julia would have laughed too … especially at the dessert image.
GIVEAWAY NEWS: One lucky blog reader, Facebook fan, or podcast listener can enter to win a copy of Bon Appétit: The Delicious Life of Julia Child, an illustrated children’s book.
TO ENTER: Leave a comment here or on Facebook and tell us about your favorite Julia Child memory or recipe, or tell us how Julia influenced your life as a home or professional cook. We will enter you into the giveaway additional times if you …
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Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on August 24th at noon, and as always we’ll use Random.org to pick our winner.
We asked our Facebook fans to share their favorite Julia memory. This one from fan and flight attendant, Patricia, is absolutely priceless: “One of my friends had Julia on a Boston to Los Angeles flight, in First Class. She was lovely and really enjoying the breakfast service. She asked my friend for another breakfast sausage. Obviously, she did not know that we are only catered for the exact number of passengers! My friend did not dare say ‘No’ to Julia Child and stole someone else’s sausages … and hoped they would not notice!”
Happy Birthday Julia!
Last May, we featured a blog post and podcast on the Mediterranean Diet Pyramid. Today, we’re baaaack with the African Heritage Diet Pyramid compliments of our friends at Oldways. This pyramid celebrates the foods and traditional healthy eating pattern of African heritage with roots in America, Africa, the Caribbean, and South America. Many of our favorite foods are featured on the new food-guidance icon: nutrient-rich greens, whole grains, beans, fresh fruits, tubers like sweet potatoes, herbs and spices, and seafood. On this week’s Cooking with the Moms podcast, we had an opportunity to chat about the pyramid with registered dietitian, Constance Brown-Riggs, author of The African American Guide to Living Well with Diabetes and consultant with Oldways. Read on for delicious highlights from the show and a Caribbean-inspired recipe for Hearty Pumpkin Soup.
According to the Oldways website and our conversation with Constance, African Americans and black populations in the United Kingdom suffer the worst from the consequences of caloric excess and diets high in fat and animal products: obesity, diabetes, high blood pressure, coronary heart disease, and certain cancers. The African Heritage Pyramid aims to reverse that trend with a plant-based diet, steeped in tradition and flavor.
Notice how just above the base of the pyramid which stresses physical activity, home cooking, and family meals, are greens — spinach, collard greens, turnip greens, kale, you name it. During the show we shared our favorite ways to prepare these nutritional superstars and promised to share a link to a recipe Liz made recently for Greens with Raisins and Pine Nuts. Enjoy!
The majority of traditional African American foods came straight from the garden with vegetables like asparagus, beets, Brussels sprouts, broccoli, cabbage, carrots, cauliflower, eggplant, garlic, green beans, lettuce, okra, onions, peppers, and pumpkin.
Hearty Pumpkin Soup
Makes 6 Servings
We adapted this recipe from the Plates of Expression shared on the Oldways site. We really love the addition of light coconut milk to this recipe. Along with the honey, it compliments the natural sweetness of the vegetables and makes this soup a favorite with our kids. And as dietitians, we can’t help but smile when our kids slurp their veggies!
- 1 tablespoon extra virgin olive oil
- 1 medium onion, cut into ¼-inch dice
- 1 clove garlic, minced
- 1 tablespoon fresh minced ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon curry powder
- 4 cups all-natural vegetable broth
- One 15-ounce can 100% pure pumpkin puree
- 1 large potato (about 12 ounces), peeled and cut into ½-inch dice
- 1 large carrot, peeled and cut into thin rounds
- 1/2 cup light coconut milk (canned) or 1% low-fat milk
- 3 tablespoons honey
- Kosher salt and pepper to taste
- Toasted walnuts, chopped, optional
1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until softened, about 7 minutes.
2. Add the ginger, cinnamon, and curry and cook an additional 1 minute. Stir in the broth, pumpkin, potato, and carrot. Cover and bring to a boil. Lower the heat and simmer, covered, until the vegetables are very tender, about 25 minutes.
3. Cool slightly and puree with an immersion blender until creamy and smooth. If you don’t have an immersion blender, transfer to a blender and puree in batches.
4. Stir in the coconut milk (or 1% milk) and honey and season to taste with salt and pepper. Garnish with additional honey and chopped walnuts as desired.
Nutrition Information per Serving (about 1 cup): 160 calories, 3.5g fat (0g saturated), 330mg sodium, 31g carbohydrate, 5g fiber, 4g protein, 230% vitamin A, 10% vitamin C
The pyramid recommends minimal consumption of meats and sweets. In fact, when we asked Constance for a food tip anyone could incorporate today, right now into their usual mealtime routine, she suggested going meatless at least once a week.
For more information on claiming your health through heritage, check out the Oldways brochure, Welcome to the African Heritage Diet. It’s available either as a downloadable PDF or in hard copy and provides 10 simple steps to get you started eating the African Heritage Way!
Super Bowl Buffalo Chicken Dip, Corn & Carrot Chowder, and Behind the Scenes with Patriots Player and Milk Mustache Model, Wes Welker (Podcast #176)
It’s not every day you get to meet a professional football player, but last week, we found ourselves at a “secret” location outside Boston where New England Patriots player, Wes Welker, was being photographed for a Super Bowl Milk Mustache ad. You can hear all about our once-in-a-lifetime adventure (plus two new Super Bowl recipes) on this week’s Cooking with the Moms radio show.
Welker appears in the ad with Giants wide receiver, Hakeem Nicks. They are football rivals, but clearly they agree on the importance of a healthy breakfast. The ad’s tagline reads: “The biggest game of our lives deserves the best breakfast. Milk’s got the nutrients we need to start our day off right, and to fuel up to play 60. But sharing the trophy? That’s another story.” Interestingly, Nicks was not at the Boston photo shoot. He was photographed in New York, and the two player images were then edited together!
We’ve done some work for the Got Milk campaign in the past and know some of the folks who help to pull these ads together. We were thrilled when they invited us to the photo shoot … and even more thrilled to find out the featured Patriots player was Wes (yes, we’re now on a first name basis).
During the photo shoot, Wes drank a special milk smoothie to create the signature white mustache. No one but the Milk Mustache food stylist knows the recipe. Kinda cool, don’t you think?
Both players participate in Fuel Up to Play 60, an in-school program that encourages kids to eat right and be active for at least 60 minutes every day.
As you may have guessed by now, we’re Patriots fans. And just like most of our fellow New Englanders, we’re caught up the Super Bowl frenzy. What do we do with our nervous energy you ask? We cook. What follows are two new crowd-pleasing recipes you may want to try this Sunday. They’re a lot healthier than the typical Super Bowl party fare but just as fun to eat.
Super Bowl Buffalo Chicken Dip
Makes 18 Servings
Since Bob Kraft owns the New England Patriots, we decided to pay homage to the esteemed football tycoon by creating a Super Bowl recipe using Kraft food products! On the Kraft site, we found a recipe for Philly Buffalo Chicken Dip made with a package of Philly cream cheese, Oscar Mayer deli roasted chicken breast, and Kraft blue cheese crumbles, and we gave it an itty bitty makeover. We switched to half a package of light cream cheese, added some 0% fat plain Greek yogurt, used our own roasted chicken, and we serve it with lots of fresh, crunchy vegetables.
- 4 ounces light cream cheese, softened
- 4 ounces 0% plain Greek yogurt (1/2 cup)
- 1 generous cup coarsely chopped cooked chicken breast (about 6 ounces)
- 1/4 cup buffalo wing sauce
- 3 tablespoons crumbled blue cheese
- 1 to 2 green onions, thinly sliced
- Dipper options: Carrot sticks, celery sticks, bell pepper strips, whole grain crackers
1. Place the cream cheese and yogurt in a bowl and whisk until well combined. Spread in the bottom of a 9-inch glass pie plate.
2. Place the chicken and buffalo sauce in another bowl and mix together until the chicken is evenly coated. Spoon over the cream cheese mixture. Top evenly with the blue cheese crumbles and the green onions.
3. Microwave until heated through, 2 minutes. Serve warm with your choice of dippers.
Nutrition Information per Serving (2 tablespoons): 35 calories, 1.5g fat (1g saturated), 110mg sodium, 1g carbohydrate, 0g fiber, 4g protein (does not include the veggies)
Before our makeover, each serving had 70 calories, 7g fat, 3g saturated fat, and 150mg sodium
Corn & Carrot Chowder
Makes 5 to 6 Servings
Here in hearty New England, we’re known for our stick-to-your ribs, calorie-rich Chow-dahs. This vegetarian corn chowder is hearty, but we keep the calories and fat in check (without losing the flavor and great nutrition) by using just 2 tablespoons of added fat for the roux, vegetable broth, and 1% low-fat milk. You get 20% of your daily calcium requirement from each bowlful.
- 1 tablespoon extra virgin olive oil
- 2 stalks celery, trimmed and cut into 1/4-inch dice (about 1/2 cup)
- 1 small onion, cut into 1/4-inch dice (about 1 cup)
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 3 cups all-natural vegetable broth
- 2 cups 1% low-fat milk
- 2 tablespoons sherry wine
- 2 large carrots, peeled and shredded (about 2 cups)
- 1 large baking potato, peeled and cut into 1/2-inch cubes (about 2 cups)
- 2 cups frozen corn kernels, thawed
- 1 bay leaf
- Kosher salt
- 1/2 cup shredded reduced-fat Cheddar cheese
1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the celery and onion and cook, stirring frequently, until softened, 7 to 10 minutes. Add the garlic, thyme, and pepper and cook an additional 1 minute.
2. Add the butter and heat until it melts. Add the flour and whisk constantly until smooth, about 2 minutes. Whisk the broth, milk, and sherry slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Stir in the carrots, potato, and bay leaf and bring back to a low boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes. Stir occasionally.
3. Remove the bay leaf. Stir in the corn and heat through. Season with additional pepper and kosher salt to taste. Serve in individual bowls and top with the Cheddar cheese.
Nutrition Information per Serving (1 generous cup): 250 calories, 8g fat (3.5g saturated), 500mg sodium, 34g carbohydrate, 5g fiber, 10g protein, 100% vitamin A, 15% vitamin C, 20% calcium
In last weekend’s Parade magazine, they featured some fun Super Bowl food factoids. Check ‘em out:
> The weekend of the Super Bowl, 1.25 billion (that’s billion with a “b”) chicken wings will be consumed.
> The day of the Super Bowl, 11.2 million pounds of potato chips will be crunched and munched.
> All the guacamole to be made on Sunday could fill the Lucas Oil Stadium in Indianapolis from end zone to end zone, more than 12 feet deep. (We love guacamole, but even we have to admit that a football stadium filled with guacamole is a bit much!)
For more Wes Welker behind-the-scenes photos, visit our flickr page … and may the best team win!!
With the Super Bowl just days away (Go Pats!), this recipe for Last-Minute Black Bean Soup came to mind. Janice and I created it for our first book, The Moms’ Guide to Meal Makeovers, and recently, I gave it a makeover. Yes indeed, sometimes even The Meal Makeover Moms like to tweak their own recipes.
I work for a video production company in Atlanta, GA called Everwell. They create health-related TV programming for doctor’s offices to keep people entertained and well informed while they wait, and I host their Meal Makeovers cooking segment. I’ve had the opportunity to share all sorts of recipes — everything from Carrot Cupcakes and Corny Salmon Cakes to Garden Turkey Meatballs — and this black bean soup is one of my latest. For the recipe, I changed things up a bit by adding diced red bell pepper, lime juice, and I went a little heavier on the seasoning.
Coincidentally, a few days ago, a fan named Sandra posted on our Facebook wall that she likes to mix this soup with sour cream and then use it as a filling for bean enchiladas. Creative, don’t you think?
Last-Minute Black Bean Soup
Makes 4 Servings
- One 15-ounce can reduced-sodium black beans, undrained
- 1½ cups frozen corn kernels
- 3/4 cup salsa
- 1/2 cup water
- 1/2 cup finely diced red bell pepper
- 2 tablespoons fresh lime juice (juice of 1 lime)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup shredded reduced-fat Cheddar cheese
- 1/4 cup reduced-fat sour cream, optional
1. In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
2. Serve in individual bowls and top with the cheese and sour cream as desired.
Nutrition Information per Serving (about 1 cup): 180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron
Here’s the video I created with Everwell (for more of my videos, visit the Everwell archive page):
What’s on your Super Bowl menu? We have two new recipes coming your way later this week that we’re sure you’ll want to try on Sunday
When Campbell’s recently invited us to a cooking party to celebrate the release of their new Select Harvest Light New England-Style Braised Beef Pot Roast soup (say that five times fast), we said, “heck yeah!” Joined by fellow Boston food bloggers, we had an opportunity to prepare a hearty New England meal and to sip soup together.
The event took place last month at Action Kitchen in Boston. Campbell’s Senior Chef, Maria Gamble, opened the event with a demonstration of her Green Bean & Mushroom Salad (see below), and then we all had a chance to roll up our sleeves, don aprons, and cook the meal together.
While Liz, Camilla from Mom Central, and Julliann from Weber Shandwick prepped the ingredients for the Chervil Roasted Cod Loin with a Citrus Coulis, Janice hung out by the deep-fat fryer making Pistachio Fritters (tee hee hee). What a hoot. Dietitians and deep-fat fryers are like water and oil, but hey, sometimes you have to let your hair down!
There were so many highlights to the day. But some of the best parts included the following: It ran from 11:00am – 1:00pm while our kids were in school, we made a bunch of new friends, we got to hang out in a cool hands-on demo kitchen, we tried a new soup that was really quite tasty, and we had an opportunity to sit down, relax, and savor a New England-inspired lunch. All in all, we felt the party was a clever and low-key way to introduce us to the new soup line-up.
The star of the day was Campbell’s new Select Harvest Light New England-Style Braised Beef Pot Roast soup with just 80 calories and half a gram of saturated fat per serving. It was chock-full of vegetables and the beef was oh-so tender. The Select Harvest line offers 35 varieties. All are 100% natural and they’re made with no artificial colors, flavors, or preservatives.
Green Bean & Mushroom Salad
Makes 8 Servings (about 1 cup each)
This recipe was created by Maria Gamble, Senior Chef at Campbell Soup Company. She developed it to compliment Campbell’s new Select Harvest Light New England-Style Braised Beef Pot Roast Soup.
- 1/2 cup canola oil
- 1/4 cup cider vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon granulated sugar
- 2 teaspoons chopped fresh tarragon leaves
- 1 pound fresh green beans, blanched and drained
- 8 ounces mushrooms, sliced (about 3 cups)
- 18 grape tomatoes, cut in half (about 1½ cups)
- 1 package (5 ounces) fresh baby spinach (about 7½ cups)
1. Beat the oil, vinegar, parsley, sugar and tarragon in a medium bowl with a fork or whisk.
2. Place the beans, mushrooms, tomatoes and spinach into a large bowl. Add the dressing as needed and toss to coat (use any leftover dressing for your next salad).
Chervil Roasted Cod Loin with a Citrus Coulis and Pistachio Fritters.
Baked Apples with Cranberries, Cinnamon, and Orange Zest.
(From the left): Juli Mandel Sloves, Senior Manager, Nutrition & Wellness Communications for Campbell’s, Melanie from The Coupon Goddess, Kim from The World According to Kim, Kristy from More than Mommy and Quirky Fusion, Janice, Chef Maria Gamble from Campbell’s, Camilla from Mom Central Consulting, Johannah Rogers from Campbell’s, Liz, and Will from The Boston Foodie.
Disclosure: Campbell’s paid for our parking, and the lunch was complimentary.
A Recipe for Kale and Vegetable Soup with Farro and Tips for Cooking with Farro. PLUS a Giveaway for Soups + Sides (Podcast #168)
Farro is an ancient grain first cultivated in the Fertile Crescent of the Middle East over 10,000 years ago. It’s been around for a loooong time. Farro was the main grain of the Egyptians and sustained the Roman army as they conquered the Western world. Farro eventually fell out of vogue due to higher yielding wheat varieties. But today, farro has made a comeback thanks to trendy restaurant chefs and health-conscious home cooks … and thanks to The Meal Makeover Moms! On this week’s Cooking with the Moms radio podcast, we share farro cooking tips as well as two healthy new recipes: Carrot & Zucchini Farro Risotto (which we posted to the blog on 11/21/11) and Kale and Vegetable Soup with Farro.
We use pearled farro, which means the outer hull has been removed. Though it does remove some of the fiber, 1/4 cup dry farro still has an impressive 5 grams. Pearled and semi-pearled farro also cook up a lot faster.
The ingredients for this hearty, nutrient-rich soup come together quickly.
Kale and Vegetable Soup with Farro
Makes 6 Servings
This recipe was sourced from the beautiful cookbook, Soups + Sides (see below for giveaway details). Author Catherine Walthers suggests a vegetarian version of this soup by switching from chicken stock to water and adding two Parmigiano-Reggiano cheese rinds to the soup pot.
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 1 whole leek, trimmed, cut in half lengthwise, rinsed, and sliced
- 2 cloves garlic, minced
- 8 cups chicken stock (we used store-bought all-natural chicken broth)
- 2 large carrots (about 2 cups), cut in half lengthwise and sliced
- 2 stalks celery, diced
- 1 tablespoon chopped fresh thyme
- 1/2 cup pearled farro *
- Kosher salt
- 1/2 bunch (about 3 cups lightly packed) kale, stems removed, chopped
- One 8-ounce can tomato sauce (recipe calls for one 15-ounce can diced tomatoes, but knowing how our kids react to chunks of tomato, we opted for sauce instead)
- Freshly ground black pepper
- Parmigiano-Reggiano cheese, to taste
1. In a soup pot, heat the oil and saute the onion over medium heat for 8 minutes, stirring occasionally. Add the leek and saute until softened, about 4 minutes. Add garlic and saute another 1 to 2 minutes. Add stock (or broth), carrots, celery, thyme, and farro and bring to a boil (if you use homemade chicken stock, add 1 teaspoon salt as well). Turn heat to low and simmer, partially covered, for 15 minutes.
2. Stir in chopped kale and the tomato sauce. Bring to a boil again, turn to low, and simmer, partially covered, 15 to 20 minutes, until farro and kale are tender. Taste the soup and add salt if needed, plus a few grinds of pepper. Top each bowl with Parmesan cheese for more depth of flavor.
* If you can’t find farro at the market, use 1/3 cup barley and increase the cooking time in step one to 30 minutes, for a total of about 50 minutes.
GIVEAWAY NEWS: We are giving away one copy of Soups + Sides by Catherine Walthers to one lucky winner. This cookbook is a must-have if you’re looking for hearty, healthy soup recipes for your family!
To Enter: Leave a comment here or on Facebook and tell us about your family’s favorite soup recipe and why you love it so much.
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Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK! The giveaway ends on December 7th at noon, and as always we’ll use random.org to pick our winners.