Spring Vegetable Miso Soup w/ Sriracha

I know what you're thinking -- SOUP? In SPRINGTIME? Well, yes.

If you've ever been to a sushi house, you've more than likely encountered miso soup -- a light broth with tofu and seaweed that many rumor to aid digestion (I believe it!) Well, when I saw that Trader Joe's offered boxed Miso Ginger broth (for like $2, nonetheless) I got inspired. Skipping the tofu and seaweed and instead adding peas (they peak in flavor in the springtime,) whole grain fusilli pasta, and fresh sugar snap peas, this became an instant meal that delivered nutrients, flavor, and low calories. You CAN do comfort food in springtime without feeling bogged down (A pot pie before you head out in 80 degree weather, anyone? Didn't think so.) Bottom line: Natural energy to fuel your day -- nothing's better than that!

Servings: 3-4

What You'll Need:

• 1 box (or 4 cups) miso broth
• I love the Miso Ginger variety from Trader Joe's, but if you can't get that, feel free to use a low-sodium chicken broth and add a little miso powder -- you can find miso flavor packets at any grocery store, try the international aisle!
• 1 cup dry whole grain pasta (any type you got!)
• 1 cup/about 10 fresh sugar snap peas, cut diagonally

  

  Being Silly -- Topped mine with roasted bok choy & more sriracha! 

• 1 cup frozen peas 
• 1 tbsp sriracha (for that yummy heat!)

The Step-by-Step:

1. Let the broth and pasta cook over medium heat for about 7 minutes.
2. Add the peas (both the frozen and the sugar snaps.)
3. After about 5 more minutes, stir in the sriracha.
4. Taste-test the pasta to make sure it's cooked (different brands have different cook times.)
5. When done, ladle into bowls.
6. OPTIONAL: add more sriracha! ;)

Enjoy!

xoxo n

Simply Homemade Chicken "Noodle" Soup

Anyone who's anyone knows that soup is a cure-all. with the crappy weather we've been having in DC, this couldn't be more true. As I'm typing this -- snow is falling -- and it's March 30th!!!! Can you believe this? The great thing about this soup, is that its literally pour, cook, and go -- it couldn't be easier, and it freezes magnificently -- making it a top choice for saving the extras and reheating later. What's not to love (besides the weather?) 

Servings: 6

What You'll Need:

• 2 chicken breasts, raw
• 1 cup fusilli (curly noodles)
• If you have another pasta, go for it -- just break it up into smaller pieces first!
• 5 large carrots, sliced into coins
• 4 cups low-sodium chicken broth
• 2 cups spinach
• Pinch of Salt/Pepper
• Optional: 1 tablespoon Poultry Seasoning
• Optional: 1 tablespoon Cayenne Pepper (if you like it spicy!!)

The Step-by-Step:

1. Heat the chicken broth over medium heat in a large soup pot.
2. Stir in salt & pepper. 
3. In the meantime, cut chicken breasts into small slices. If you have the optional ingredients, season the chicken. When broth starts to simmer, add the chicken. Cover the pot.
4. After about ten minutes, add the carrots and pasta. Turn down heat. Let cook for 15 more minutes.
5. Lastly, stir in the spinach and turn the heat down to low.
6. After about 5 more minutes, the soup is ready to serve!

xoxo n

why wouldn't you cook the chicken first?

If you have cooked chicken left over, by all means, add it instead of raw chicken. I am a big fan of buying rotisserie when I know I'll have a busy week, because it cuts out the extra work. But when you have more time, I recommend adding the raw chicken right into the soup -- that way, all of the chicken flavor has nowhere to escape, as might be the case if you cooked it first in another pan! All in favor, say raw!

#WWHD: Crockpot Black Bean Soup w/ a Cilantro Yogurt Sauce

When I think of comfort food, I think of soup on a cool winter night. When I think of a work night, I think of something I can heat up quickly -- without much thought or energy. This black bean soup meets both of those requirements -- comfort & quickness. It takes a while to prepare, but once done, it can be heated in the microwave for 2 minutes and be nice and steamy! I use a slow cooker to make this dish, and there have been times where I put all the ingredients in in the morning, and come home to a house smelling like soup. You can also make this on the weekend and portion it out in freezer bags, so you later can just grab one, heat, and go!

This go-around, I decided to get creative and add a cilantro-yogurt sauce. The recipe is delicious on its own (I've even used it as a spread on a grilled chicken sandwich,) but feel free to let your creative wings soar! Add this yogurt sauce, add some sliced avocado, add some goat cheese crumbles -- do what you want! With this soup made of one of nature's most protein-and-fiber-filled foods, you really can't go wrong.

Servings: about 5 (1 and a half cups of soup each)

What You'll Need:

• 1 bag (16 oz) of dry black beans (about $1.30 at the store)
• 1 medium or large sweet potato
• 1 red onion
• 4 cups chicken broth (go for "low-sodium" to avoid bloating later-on!)
• Some people use vegetable broth -- feel free if you're vegetarian -- but since this soup has no meat, I find that the chicken broth adds some flavor!
• Seasonings (they seem like alot, but they will dilute when the starch from the beans is released)
• 4 tsp salt
• 1 tbsp cayenne pepper
• 1 tbsp cumin
• 1 tbsp chili powder
• A dash of allspice, if you have it
• OPTIONAL: a cup of fresh chopped cilantro (a bunch is $0.50 at the grocery store)
• For the sauce:
• 1/2 a plain greek yogurt package
• 1 cup of fresh chopped cilantro

The Step-by-Step:

1. The night before, chop the onion into small pieces and sweet potato into chunks. Set aside in the fridge. Place black beans and half the chicken broth in the slow cooker, and let soak overnight. (Some people soak the beans in water, then drain it in the morning-- forget it, you want the FLAVOR to penetrate the beans.)
2. The next morning, add in the onion and sweet potato to the beans. Add the seasonings on top. Turn on the slow cooker to "low" and let cook for 8 hours. The day is yours!
3. When the 8 hours is up (your home will smell like a fiesta) -- turn the slow cooker to "off" and in small batches, scoop the soup mixture and blend it in a blender, returning the blended soup to the pot. This allows the insides of the beans to be released, combining with the sweet potato to become a creamy (and delicious) puree. Keep repeating until the soup becomes the texture you want it to be. (I prefer it to be all creamy, but some people like it half & half -- creamy with some whole beans in there -- up to you.)
4. If you're making the yogurt sauce, all you have to do is blend the cilantro with a little bit of water (about a tablespoon) to make a paste. Then, mix in the paste to the yogurt. This is a delicious alternative to sour cream (plus, the yogurt adds lots of protein.)

Top the soup with the sauce, some salsa, avocado, and/or goat cheese crumbles. The possibilities are endless!

xoxo n

For more info about the #WWHD feature, please see the below post, or head on over to The Gym Bag Diaries!

Sweet Potato & Roasted Apple Soup

Please forgive my kitchen table with things on it.... I'm 23 and normal.

 

A couple of weeks ago, I went to happy hour with some work friends here in DC. Being that every restaurant seems to adopt "seasonal is cool" fad once October rolls around, their soup of the day was Pumpkin. Of course, I HAD to try some with my Sam Adams Seasonal Ale. It was pretty good, as most of the dishes at that restaurant are, but two weeks later, I was still thinking about it. Finally, after much back and forth, I decided to muster up my own kitchen confidence and put my own spin on it. It's not just for chef's right?

Creamy and filling, this Sweet Potato soup literally takes 2 minutes to come together on the stove once you have all the ingredients, and as corny (catch the seasonal pun) as it sounds, it "tastes like fall." When I poured myself a bowl and tasted it, the world literally faded away. Best part -- I did the math, and this has like 200 calories for a bowl. Amen.

Servings: 2 (1 & 1/2 cups each)

What You'll Need:

• 1 can sweet potato puree (or canned pumpkin if you can't find sweet potato)
• 1 can fat free low sodium chicken broth (such as Swanson brand)
• 1/2 cup fat free half and half
• 2 medium-sized apples (you want sweet ones, so don't use green ones!)
• 1 tablespoon cinnamon (or pumpkin pie spice)
• Salt/Pepper to taste
• OPTIONAL: Plain Lowfat yogurt for topping

The Step-by-Step:

1. Preheat oven to 400 degrees, and line an oven pan with foil. Slice apples and place on pan. Roast apples for 25 minutes.
2. While roasting, do something else, such as cleaning your apartment (ahem.)
3. When apples are done (you can smell them wafting through the air while, say, cleaning your apartment) take them out of the oven and let cool while....
4. On the stove, combine chicken broth with sweet potato puree over medium high heat. Stir with a whisk until combined. Let heat for 5 minutes.
5. Place apple slices and half & half in a blender, and blend until combined (about 20 seconds.)
6. Add apple mixture to sweet potato mixture, and stir. Add the cinnamon, and stir some more!
7. To serve -- spoon into some bowls, and top with a spoonful of yogurt. Sprinkle some cinnamon or pie spice on top for decoration.

---------------
Oh, did you think #AppleFest was a game?
Shame on you! I have tons of apples to use up, and like I said, I'm more than willing to get creative. I hope in the spur of my creativity, that I can inspire you too!

Based on how easy and delicious this soup was, I can tell I'm going to make lots more soup when it gets colder in the upcoming weeks. It keeps well in the fridge, and reheating is a no-brainer. Plus, I'm a sucker for things that make me feel like I'm wrapped in a blanket. Plus, its seasonal and healthy. What more could a girl want?

Remember -- I want to know what you're thinking! #THAppleFest

xoxo n