While most of you are enjoying cooler weather the temperature here on Okinawa remains a balmy average of 86 degrees. Irregardless, I've been wanting fall type foods lately and soup is the quintessentail fall food to me. I had bookmarked this recipe from How Sweet It Is months ago, waiting for the next time I was craving soup. I knew this would be a winner because hubby and I are cheese fanatics and Brie is among our favorites. With sauteed peppers, onion, spinach, chunks of chicken and swirls of melted Brie this soup was comforting, filling, and perfect with crusty bread. If I enjoyed it on a tropical island I know you will enjoy it too!
Creamy Chicken and Brie Soup
From How Sweet It Is
Printable Version
Makes 4-6 bowls
Ingredients
2 tablespoon olive oil
1/2 sweet onion, chopped
1/2 red pepper, chopped
3 cups raw spinach, coarsely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
2 boneless, skinless chicken breasts, cooked and diced
2 1/2 cups chicken stock
2 cups milk
1/2 cup half and half
8 ounces brie chopped into small pieces
Directions
Heat a large pot to medium and add olive oil. Add in onions and peppers with a sprinkle of salt and saute until soft about 7 minutes.
Stir in spinach and garlic. Add butter and once it melts whisk in flour to create a roux.
Continue whisking until all ingredients are combined.
Add chicken to the pot along with milk and chicken stock.
Allow soup to come to a simmer then add Brie.
Stir until it melts for about 5 minutes. Stir in half and half. Turn heat up to high and let soup come to a boil, stirring every few minutes. Once soup boils turn it down to a simmer and allow to cook for 25-30 minutes, stirring occasionally. Serve hot!
I have a thing for avocado. An obsession and a never-ending yearning. I could eat it everyday. I have an entire pin board on pinterest devoted to avocados. If I just lost you, then you need to immediately go to pinterest.com and get with it! :) Through my pinning of avocado recipes I came across this recipe and I instantly fell in love. I went out right away and bought a can of white beans. I didn't have to buy avocados because they are always in my house. Always.
This sandwich was awesome! The creamy salty white bean spread with fresh tomatoes, spinach, and velvety avocado was a delicious lunch for hubby and I. I modified the original recipe because after all, it is a sandwich and there are about 1 million variations of sandwiches. You can add or subtract whatever fresh veggies you have on hand or like to combine with avocados. Satisfying, heart healthy, and avocado in every bite. I don't need much more in life that what this sandwich has to offer. :)
Smashed White Bean & Avocado Sandwich
Modified From Real Simple Recipes
Printable Version
Makes 2 sandwiches (go to the link above for 4 sandwiches)
Ingredients
1 15 ounce can of white beans, rinsed and drained
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices multi-grain or wheat bread
1 avocado, sliced lengthwise
1 tomato, sliced
1 cup spinach
Directions
In a bowl combine the beans, olive oil, salt and pepper. Roughly mash the mixture with the back of a fork.
Place the slices of bread on a work surface. Top two slices with spinach and tomato slices. Spread the smashed white beans on the other two slices of bread and top with avocado slices.
Place the two different slices together and slice each sandwich in half if desired.
Happy Memorial Day Everyone! If you have overindulged on grilled meats, baked beans, sweet desserts, and other Memorial Day fare, I definitely recommend you try out this light bright pasta dish from The Kitchn. It is wonderfully fresh with healthy flavors: spinach, pesto, toasted almonds, pops of edamame and lemon juice. It can be made hours ahead and left at room temp, and it also is excellent as leftovers. A perfect lightened up dish for your next summer picnic.
Lemony Pesto Pasta with Spinach, Edamame, and Toasted Almonds
From The Kitchn
Serves 4-6
Printable Version
Ingredients
8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked)
Juice from 2 lemons (plus lemon wedges for serving, if desired)
Salt and pepper to taste
3/4 cups slivered almond, lightly toasted
Directions
Heat a large pot of boiling water to boiling and cook pasta until al dente. Remove from water and rinse with cold water.
In a large bowl stir the pasta, pesto, and spinach until combined. Stir in the edamame and squirt the lemon all over the finished dish.
Reserve a few lemon juices for people to add more if desired. Salt and pepper to taste. Garnish pasta with toasted almonds and serve.
A very long time ago, while watching Rachael Ray, I heard her say to save the woody ends of asparagus instead of throwing them away because they can be made into soups. I remembered this little tip while I was making Marinated Asparagus, Tomatoes, and Hearts of Palm the other day.
I scoured the internet looking for recipes for asparagus soup using the leftover parts of asparagus, but every singe recipe called for whole asparagus.
I decided to go for it anyway and threw in spinach and broccoli because I had those on hand and knew it would bulk up the nutritional value and flavor of the soup. I used vegetable soup as the base but used a little half and half to make it more velvety and creamy. Shredded parmesan cheese added in at the end made the soup richer. This soup is uber healthy and chock full of veggies. I hope you'll give a try the next time you have asparagus ends and if you do, please let me know what you think!
Asparagus, Broccoli, and Spinach Soup
An Ashley's Cooking Adventures Original
Printable Version
Ingredients
1 pound of the leftover woody ends of asparagus
1 cup spinach (frozen or fresh)
1 cup broccoli (frozen or fresh)
4 cups vegetable broth
1 cup halt and half
2 tablespoons garlic
3 tablespoons lemon juice
Salt and Pepper to taste
1/2 cup shredded Parmesan cheese
Directions
In a dutch oven or large pot, bring the vegetable broth to a slow boil. Add the asparagus and broccoli to the pot and cook for about five minutes. Add in the spinach and cook two minutes more. Stir in the garlic. Take the pot off the heat and with a hand blender, slowly begin to puree the vegetables until only a few small chunks remain (or to your desired consistency).
Add in the lemon juice and half and half. Stir in Parmesan cheese until combined, then season with salt and pepper to taste.
Garnish with additional Parmesan cheese and sour cream if desired (this was my hubby's touch).
