Half Assed Kitchen

Chicken noodle soup with sourdough croutons

People have been catching colds here at Casa Half Assed. To counteract the sniffles we've been making vats of chicken noodle soup. And last week we stumbled upon a happy discovery. That is, sourdough croutons, when plunked into chicken noodle soup, add a whole new gastronomical dimension to the blandish (but delicious) medley.

It's your healing carbs and broth and poultry and veggies all wrapped up in one really good and really easy soup.

Rating: 3/4 assed (chopping)

Here's what you need and how you do it

2 boneless, skinless chicken breasts

Olive oil

1 small onion, chopped

1 carrot, diced

1 celery stalk, diced

6-8 cups chicken broth

1 cup dry pasta

Salt to taste

Lots of ground black pepper

Fresh parsley, chopped (optional)

Several slices sourdough bread, brushed with olive oil and sprinkled with salt

Preheat oven to 350 degrees. Cut bread into cubes, scatter over a cookie sheet and bake about 10 minutes, or until cubes are crisp.

Cook chicken breasts until no longer pink in the middle. In a stock pot, add olive oil, onion, carrot and celery and cook until vegetables are soft.

Add broth and bring to a low simmer. Chop or shred chicken. Add pasta, salt, pepper and chicken to broth and heat until pasta is done.

Garnish with croutons and parsley.

For a printable version of this recipe, click here.

Gazpacho

We couldn't let the summer pass us by without posting a recipe for this kicky, healthy, Spanish soup. Before this weekend, we had never made it and were excited to give it a try. We found out: A) Dude, too much chopping, but B) So fresh and yummy.

There's no cooking required. You only need a sharp knife, cutting board and blender or food processor. Buy ingredients as fresh as you can get and use them soon after you get home (i.e. don't let them sit for a week before you remember them, as we're prone to do).

Serve this gazpacho cold, with bread and grilled chicken for a full, warm-weather supper.

Rating: 3/4 assed (it's the chopping that kills us)

Here's what you need and how you do it

5–6 medium-sized tomatoes, chopped

2 to 3 cups low sodium tomato juice

1/2 red onion, chopped

2 cloves garlic, chopped

1 cucumber, peeled, seeded and chopped

1 red bell pepper, seeded, chopped

2 stalks celery, chopped

2 teaspoons red wine vinegar

Fresh herbs like oregano and parsley, chopped

Salt, to taste (we used at least a couple teaspoons)

Ground black pepper, to taste

1 teaspoon Old Bay seasoning (if you have it)

Hot sauce, to taste

1/4 cup cilantro, chopped

1 avocado, peeled, sliced

Sour cream (optional)

Put everything from tomatoes to hot sauce in food processor or blender and whirl a few times. If you want your veggies chunkier, just pulsate a little.

Now you can refrigerate for several hours to let flavors blend, or just serve (like we did).

Garnish with cilantro, avocado and sour cream (we got this idea from The Pioneer Woman).

For a printable version of this recipe, click here.

Chilled corn and coconut soup

This recipe came to us from Martha Stewart, via our mother who, thinking we might like it, read it to us over the phone.

She knows us well. We love it. It takes only a handful of ingredients and mixes sweet corn with the snap of jalapeño. Kind of like a creamy corn bread.

Rating: Truly 1/2 assed (simple, but not ridiculously so)

Here's what you need and how you do it

3 cups corn (we used frozen)

1 14-ounce can coconut milk

1 jalapeño, seeded and minced (for the love of God, wear rubber gloves while doing this)

2.5 cups water

1 teaspoon salt (or more depending on taste)

1 Tablespoon fresh lime juice

Freshly ground black pepper to taste

Mix corn, coconut milk, jalapeño, water and salt in a saucepan and bring to a boil (stirring frequently). Reduce heat and simmer 20 minutes. Remove from heat and let cool.

Pour into a blender and purée.

Chill at least 3 hours. (To be honest, we didn't bother chilling it. We served it tepid and it was good). Stir in lime juice and sprinkle black pepper over top before serving.

Garnish with corn kernels.

For a printable version of this recipe, click here.

Crab bisque

Crab bisque--it sounds fancy. Much fancier than it really is. Granted, crab can be on the spensy side, but this uses Dungeness (or whichever kind of lump crabmeat you prefer) which is cheaper than King.

Our neighbor, who manages a handful of fishing boats here in Seattle, brought us about two cups of cooked, shelled crab, so this recipe was a no-brainer for us. We know most of you aren't so lucky, but if you can find crab on sale, bisque is worth a try.

This was our first attempt at bisque and we were thrilled with the results. We used rice milk instead of dairy, which leant the soup a sweetness that contrasted nicely with the bite of red pepper flakes. Whichever kind of milk you use, though, this is a creamy taste sensation.

Rating: Truly 1/2 half assed if the crab is shelled, 3/4 assed if you have to shell it yourself.

Here's what you need and how you do it

1/4 cup butter or margarine

1 shallot, minced

4 cups milk (soy (unsweetened), dairy or rice)

1/3 cup flour

1 cup cream (or half-and-half or Silk Creamer)

1-1/2 to 2 cups cooked crab meat

1 teaspoon salt

1 Tablespoon Old Bay seasoning (or paprika)

1/2 teaspoon nutmeg

1/2 teaspoon dried thyme

Pinch of red pepper flakes

Black pepper to taste

Melt butter in large sauce pan. Add shallot and heat until shallot is just turning transparent.

Whisk flour into 1/2 cup of the milk. Add to butter and stir until mixed. Gradually add rest of milk, cream, crab meat, salt, Old Bay, nutmeg, thyme, red pepper flakes and black pepper. Simmer for 20 to 30 minutes on medium low, stirring often.

We served with sweet potato fries and steamed green beans.

For a printable version of this recipe, click here.

Carrot ginger soup

This is our new favorite soup. We made it for the first time last night and couldn't stop raving about it (modest, aren't we?) This soup. This soup! It's an amazing combination of butter, white wine, lemon juice, carrots, lots and lots of ginger, and other things too.

It can be served hot or cold. It's zesty and complicated and comforting. And it's pretty inexpensive to make a big vat. The only drawback is that there's some chopping to be done. But it's worth it. It's WAY worth it.

Rating: 3/4 assed (because of the chopping and grating)

Here's what you need and how you do it

6 Tablespoons butter or margarine

1 large onion

1/4 cup fresh ginger, minced

3 cloves garlic, minced

3 to 4 cups chicken or veggie stock

1 cup dry white wine

1/2 cup milk or cream (optional)

1 pound carrots (we used four big ones), peeled and chopped

2 Tablespoons fresh lemon juice

1 Tablespoon curry powder

Salt and black pepper to taste

Fresh parsley or chives for garnish

Melt butter in soup pot. Add onion, ginger and garlic and sauté for 15 to 20 minutes.

Add stock, wine, milk or cream (if using) and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are very tender (about 45 minutes).

Puree soup in a blender or food processor.

Season with lemon juice, curry powder, salt and pepper. Sprinkle with parsley or chives. Serve hot or cold.

For a printable version of this recipe, click here.

Mexican meatball soup

We somehow lived 40 deprived years before trying, in Southern California last week, Mexican meatball soup. It is otherwise known as Albondigas and is a light broth with veggies, rice and, of course, meatballs.

We came home to Seattle and started experimenting.

You can use store-bought, pre-made meatballs. We would've, except we had some extra time on our hands and wanted to make them from scratch (crazy, we know).

The following recipe assumes you're making them yourself, but feel free to cut as many corners as you can.

Here's what you need and how you do it

1 lb. ground beef, pork or dark turkey or chicken

3/4 cup flat-leaf parsley or cilantro

1/2 cup breadcrumbs

1 egg

6 cups chicken or beef broth

1 14-ounce can diced tomatoes

Olive oil

1 medium onion, diced

1 Tablespoon garlic, minced

2 carrots, chopped

1 green bell pepper, diced (optional)

Cumin, salt and pepper to taste

1/2 cup rice (not quick-cooking)

Mix ground meat, parsley or cilantro, bread crumbs and egg in a large bowl. Make into walnut-sized balls and drop into skillet coated with olive oil. Brown over medium-high heat, turning once or twice to get all sides.

Meanwhile, sauté onions, garlic, carrots and bell pepper in olive oil in stock pot or large sauce pan. When vegetables are soft, add broth, tomatoes, cumin, salt and pepper. Bring to boiling, add rice. Bring to a boil again, then simmer over medium-high heat. Add meatballs to broth where they'll finish cooking.

Simmer until rice and meatballs are done.

For a printable version of this recipe, click here.

Black bean soup

We're truly sorry that every other Half Assed Kitchen post is about soup. But, the soup? It's just so easy to make and so good to eat in winter.

This bean soup is a recipe we threw together, earlier in the week, out of lack of creativity and desperation to get dinner on the table.

We ended up falling in love with our little formulation, so we decided to share it.

Here's what you need and how you do it

1 medium onion, minced

1 celery stalk, chopped (optional)

Olive or canola oil

2 cans black beans (with liquid)

32 ounces chicken or veggie broth

1 14-ounce can diced or crushed tomatoes

1-2 cups ham, cubed (optional)

1 Tablespoon cumin

1 Tablespoon thyme

1-2 Tablespoons balsalmic vinegar (adds a lot of flavor, don't skip)

Salt and pepper to taste

Sour cream

Sauté onion (and celery if you use it) in olive oil over medium heat. Add black beans, broth, tomatoes, ham, cumin, thyme, balsalmic vinegar, salt and pepper.

Let simmer, covered but vented, for at least an hour. Preferably two.

Spoon into bowls and top with sour cream.

For a printable version of this recipe, click here.

Detox leek and potato soup

 

If you're like us, you've been eating a lot of heavy food to beat back the winter blahs. 

Our leek-potato soup, something we threw together on a whim one night last week, is perfect for a January lunch or light supper (or both). It's savory, zingy and comforting all at once. It made us feel nourished without weighing us down. It made us feel clean.

Here's what you need and how you do it

6-8 cups chicken or veggie broth (preferably organic, if you want to get the full detox effect)

Olive oil

2 leeks, sliced up to dark green parts (discard the dark greens)

2 handfuls potatoes (we used french fingerlings), cut into bite-sized pieces

2 Tablespoons fresh rosemary, minced

2 Tablespoons fresh flat-leafed parsley, chopped

2 Tablespoons fresh thyme (or 2 teaspoons dried)

Salt and pepper to taste

In large pot, sauté leeks in olive oil for several minutes over medium heat. When softened, add broth, potatoes, rosemary, parsley, thyme, salt and pepper.

Bring to a low boil and cook about 25 minutes, or until potatoes are fork tender.

Serve with whole grain bread and sliced apples.

(This also makes a nice side dish for a heartier entrée.)

For a printer-friendly version of this recipe, click here.

Greek lemon and rice soup

This soup is tangy and velvety smooth with white rice for texture. The flavor combination is groan-worthy and it is filling without being too heavy.

Also known as Avgolemono, this recipe consists of only five essential ingredients. You can keep it simple or dress it up a little with fresh or dried herbs.

Here's what you need and how you do it

8 cups chicken or veggie broth

3/4 cup white or orzo rice (not Minute Rice)

3 eggs

1 lemon

Salt

Pepper (optional)

Fresh parsley (optional) (nice addition)

Thyme (optional)

In a large saucepan or stock pot, bring broth to a boil. Add rice and cook covered for 20 minutes over low heat.

In a mixing bowl, beat egg whites until stiff. Add yolks and lemon juice, beating well. Spoon a small amount of the warm broth (1 cupish) into the egg mixture, continue to beat while adding the broth to prevent eggs from solidifying. Then add the entire egg mixture into the rice and broth in the saucepan. Heat through and let simmer for 15 to 20 minutes, stirring often. Add salt, pepper and thyme to taste. Garnish with fresh parsley.

If you want to make this a serious entrée: Add bits of cooked, shredded chicken breast or smoked salmon.

For a printer-friendly version of this recipe, click here.

Mulligatawny

We'd never heard of mulligatawny until a year or so ago. And now that our ears are perked to the dish, it seems we're noticing word of it everywhere. For good reason. It's a thick, spicy, meaty soup that is impossible to get enough of. Believe us when we say that once you've tried it, you'll crave it.

This recipe was inspired by Cooking Light and it does require chopping several vegetables. We think chopping blows, but we'll do it for the right dish. Overall, we spent no more than 25 minutes prepping for this dish.

Here's what you need and how you do it

Olive or canola oil

1/2-1 pound boneless, skinless chicken (this a great use for a pre-cooked rotisserie chicken), shredded or cut into bite-sized pieces

1 cup apple (we used Braeburn), peeled and chopped

3/4 cup onion, chopped

1/2 cup carrot, chopped

1/2 cup celery, chopped

1/2 cup green bell pepper, chopped

2 Tablespoons flour

1 Tablespoon curry powder

1 teaspoon ground ginger

1/2 teaspoon crushed red pepper (less if you don't like much spice)

1/4 teaspoon salt

32 ounces chicken broth

1/3 cup mango chutney (can substitute apricot jam)

1/4 cup tomato paste

Fresh parsley, chopped (optional)

Heat oil in dutch oven or stock pot over medium-high heat. Add chicken and sauté until done. Remove from pan and set aside.

Heat more oil in same pan. Add apple, onion, carrot, celery and bell pepper. Sauté five minutes. Stir in flour, curry, ginger, crushed red pepper and salt. Cook for a few minutes. Stir in broth, chutney and tomato paste. Bring to a boil.

Add parsley and chicken back into pot and let simmer for a while.

Makes about 4 servings.

For a printable version of this recipe, click here.