Easy Vegetarian Chili

It's well into the 80's every day here, so not sure why any kind of chili sounded appealing, but I went with it and loved the results. This is seriously easy, very satisfying, delicious and as a pleasant bonus - healthy!

Easy Vegetarian Chili:
(serves 4)
1 can black beans (drained and rinsed)
1 can white beans (drained and rinsed)
1 28 oz can whole tomatoes & juice (no salt added)
3 c corn (fresh or canned/frozen, no sugar or salt added)
12 oz water or beer
1 chipotle chili, roughly chopped
2 tbs chili powder
1 tbs cumin
Salt and pepper to taste (the beans have salt, so you may not need much)
2 tbs (or to taste) hot sauce
Sour cream, greek yogurt, crema, cheese, etc. for serving
Snipped chives for garnish

Directions:
Combine, heat, simmer until desired consistency. Taste and adjust seasonings. Serve!

Soup Swap - and 5 recipes for soup

I read about National Soup Swap Day sometime back in December (sadly I have no idea where) and immediately knew I HAD to host one.

An Evite went out and a few weeks later (last Saturday to be exact) it happened. Small, but very successful, this will be a regular occurrence!

I served cheese and crackers, crudite of peppers with spinach dip and baby liquor-soaked cakes and red and white wine. We talked, laughed, drank, swapped soups and went on our way. I LOVE having homemade soups in my freezer waiting for me!

Soups included:
French Onion
Split Pea with Ham
Chili x 2
Yellow Lentil
Wedding Soup
Taco Soup

Thanks to Chrissy, Lisa, Alison, Kelly, Kelley (swapping by proxy), Mom and Becky for making to the swap, everyone else...there is always next year!

For more information on National Soup Swap Day (Jan 23) and how a soup swap works, click here:


And here are the recipes...

1. Kirsten's Easy French Onion Soup:
4-6 large onions (yellow, sweet, red, white, etc.), sliced thin in half moons
10 cups beef broth
4-5 sprigs fresh thyme
1/2 c Marsala Wine
1 tbs butter
1 tbs olive oil
Salt and pepper to taste

Directions:
Saute onions in a large stock pot with butter & oil and salt & pepper, until softened. Deglaze pan with Marsala, add thyme, then pour over beef broth. Simmer on low for 2-3 hours. To serve, ladle into a small crock and top with a piece of day-old or toasted french bread. Top with slices gruyere, broil until crusty and golden brown.

2. Alison's Chili:
1.5 lbs. hamburger
1/2 onion diced
2 cans of tomato soup and 2 cans of water
1 can red kidney beans
1 can of chile beans
1 can of mushrooms
1 can of diced tomatoes w/green chiles
1/4 tsp pepper
1 tsp salt
1 1/2 tsp. chili powder
1 Tbsp. sugar
1 red chili pepper (optional)

Directions:
Brown meat and onion. Add soup, water, beans, and remaining
ingredients. Simmer for 1 to 1 1/2 hours. More water can be added
if you prefer a thinner soup.

3. Anthony's (Lisa's contribution) Chili:
1 28 oz can tomato sauce
1 15 oz can tomato sauce
1 28 oz can diced tomatoes
1 11 oz can kidney beans (with liquid)
1 lb ground beef
2 green peppers, chopped
1 onion, chopped
4 cloves garlic, chopped
1 packet Chili seasoning
Chili powder to taste
Garlic powder to taste
Seasoning salt to taste

Directions:
In a large skillet, brown beef with onion and peppers. Drain, return to skillet and add chili and garlic powder and continue to cook.

Meanwhile, in another pot, combine tomato sauce with tomatoes, beans and garlic. Add meat mixture and chili seasoning. Simmer on low heat for about an hour adding more chili powder and seasoning salt as you go.

Enjoy with fresh baked bread or over pasta with shredded cheese and onions (known in Cincinnati as a "4-Way").

4. Kelley's Good-N-Easy Taco Soup:
1.5 lbs ground beef (the fattier the meat, the tastier!)
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 can black beans
1 can corn
1 28 oz can diced tomatoes
1 4 oz can green chilis
2 packets taco seasoning
Fresh cilantro, chopped

Directions:
Cook onions, garlic and beef until cooked through. Add entire contents of canned beans, corn and tomatoes and chilis (including liquid), then slowly add seasoning packets. Stir, cover and let simmer for about 10 minutes. Top with grated cheese and serve with tortilla chips or buttered corn bread.

For a thicker soup, add more beans, for a spicier soup, add jalapenos...can add green peppers, black olives, avocado, etc. This also can be made leaner by using ground turkey or chicken instead of beef.

5. Grammy's Split Pea Soup (by Chrissy):
1 bag shredded carrots
1 large onion
4 stalks celery
2-3 tbs Olive oil
1 ham bone
1 thick ham steak (optional)
2 1 lb bags of split peas
Salt and pepper to taste

Directions:
Soak peas overnight in large stock pot with water covering about 1 inch over peas.

Cook peas over low heat and scoop out foam (created from cooking peas) with a slotted spoon until foaming stops (about 45 min). Stir often so peas don't stick to the bottom as they cook.

While peas have begun cooking, chop carrots finely in a food processor...continue with onion and celery. Heat olive oil over medium heat and saute vegetables until softened, seasoning with salt and pepper. Add vegetables to soup after foaming has stopped. Submerge ham bone and cooking, stirring often, until peas are soft and smooth and ham just about falls off the bone. Remove bone, cut up ham and add back to soup and serve...add extra ham before serving if desired.

Spicy Shrimp & Baby Bok Choy Soup

Up at 5:30, to the gym, then the office, then an event, then the drive home. This leaves me at 8:30 p.m. with no dinner, and so late it's almost not worth it (not to mention the calories before heading to bed!).

So this soup was born. It literally takes 5 minutes. Total.

Swap out the protein, change up the vegetable, and it's still fast, easy, delicious and healthy. Maybe not so photogenic though...

Spicy Shrimp & Baby Bok Choy Soup:
(serves 2)
4 c reduced sodium chicken broth
2 c water
1 tbs shrimp paste
1 tbs red chili paste
Dash salt (to taste)
Dash soy sauce (about a tsp)
Dash white pepper (about a tsp)
1 tsp-1 tbs chili sauce like sriracha
Dash fish sauce (about a tsp)
4 small bunches baby bok choy, cleaned and ends removed freeing each individual leaf
8-10 raw jumbo shrimp, peeled with tails on

Directions:
Heat broth and water over high heat. Add all seasonings. Bring to a boil. Add bok choy and shrimp, let simmer 3-5 minutes until bok choy is wilted, shrimp is just cooked through and broth is piping hot. Serve immediately.

Tom Ka Gai (Coconut Chicken Thai Soup)

Early this year, I had pho fever. I craved it daily and eschewed perfectly wonderful leftovers or packed lunches or dinner at home - all for pho.

Beginning earlier this summer, I inexplicably traded my pho fever for Thai food mania. I could literally eat Thai food for breakfast, lunch and dinner.

I love almost all Thai food, but what I am compelled to order in every restaurant is the ever-present and classic Tom Ka Ghai soup. Now it serves as a benchmark of sorts, helping me sort through the mediocre, good and great Thai places.

So, as it often happens with me, I tried making it myself. The result? Easier than chicken noodle soup and a heck of a lot more flavorful. I have a feeling this will be a weekly event in my house!

I love my Thai food very, very hot so adjust the seasonings and spices according to your taste. The amounts below would result in a medium hot soup - so add more or less to taste.

Tom Ka Gai (Coconut Chicken Thai Soup):
(serves 2 as an entree, 4-6 as a first course)
2 c coconut milk (canned)
2 c chicken broth
2 c water
2-3 stalks lemongrass, chopped into 2-3 inch sections and bruised (crushed slightly) with the handle of a knife or meat tenderizer
Galangal (or ginger root), chopped into large cubes
Dried or fresh Thai chilies (8-10, or more), chopped and seeded (f very dry, reconstitute in warm water
Chili paste, siracha or crushed red chili flakes (to taste, for added heat)
1 small clove garlic, minced into a puree
Salt and white pepper to taste
4 tbs fish sauce
1 tsp shrimp paste
4-6 Kaffir lime leaves (or, 1 whole lime)
1/4 c sugar
1 large boneless, skinless chicken breast, cubed and pounded thin
1 c cilantro leaves
8 oz white or crimini mushrooms, sliced thin

Directions:
Bring broth, water and coconut milk to a boil. Add lemongrass, galangal (or ginger), chilies, garlic, fish sauce, shrimp paste, sugar and Kaffir lime leaves (or chopped, whole lime) and continue to simmer.

Taste soup at this point and add additional lime for sourness, salt and pepper for flavor, fish sauce for intensity, sugar for sweetness and chilies or chili paste for more heat.

Reduce to a low simmer, add mushrooms, then cilantro, then chicken. Simmer just until chicken is cooked through. Serve immediately.

Green Chili with Pork (Chili Verde)

Green Chili Pork Stew or Sauce is so unbelievably good, I can't believe I have never attempted making it before.

A particularly great topping to a breakfast burrito from The Robin's Nest while siting outside overlooking the harbor in Oceanside, Calif., or atop a mountainous burrito in Scottsdale at The Breakfast Club, or a whole bowl of it at any place serving reputable New Mexican cuisine, Green Chili with Pork is delicious.

My version started out as a stew/soup, which was great, but when simmered slowly for a few more hours it became an outrageously good burrito filling or topping for a burrito, or whatever else you want it to be. Perhaps a filling for enchiladas?

Green Chili with Pork (Chili Verde):
(serves 4-6)
2.5 lbs pork shoulder or boneless country-style ribs, cubed
6 Pasilla chilies (those dark, fat forest green ones)
4 Anaheim chilies (longer, skinny grass-green ones)
2 Serrano chilies (look like little, dark jalapenos), sliced thinly
2 medium yellow onions, chopped
4 garlic cloves, chopped
1 tbs ground cumin
1 tbs dried Mexican oregano (can use regular)
4 c chicken broth
2 c water
Olive oil as needed for searing meat
Salt and pepper to taste

Directions:
Blacked all chili peppers (except Serrano chilies - leave those raw) by holding with tongs over a gas flame or roasting under a broiler. Place in a large bowl and cover with plastic wrap and let cool. Once cool to the touch, carefully peel skin of all peppers. Remove as many of the seeds as you can, roughly chop chilies and set stand.

Rub pork with cumin, salt and pepper, sear in a large stock pot, remove to a plate. Saute onions, garlic and sliced Serrano chilies until softened. Add pork back in, then chilies and oregano. Add broth and water and bring to a simmer. Simmer slowly for 2-3 hours for a soup/stew consistency, or 4-6 hours for a thicker consistency (see below) perfect for a green chili burrito.

Saturday Night Dinner

Finally feeling better, I had to itch to do a nice dinner. I got a bit ambitious - two emulsions in one meal!- but it was a great success.


Mixed Organic Greens in a Parmigiano Reggiano Crisp with Poached Baja California Shrimp and Escoffier Room House Dressing:
(serves 2)
Mixed organic greens
2 Parmigiano Reggiano Crisps (make 2 piles of grated cheese (about 1/4 c) and bake on a Silpat at 350 until brown, drape over a bowl until crisp)
6 shrimp, poached in seasoned water

Escoffier Room House Dressing:
(serves 4)
1 tbs red wine vinegar
1 tbs balsamic vinegar
1 tbs Dijon mustard
1 tsp shallot, minced finely
1/8 tsp garlic, minced finely
1/2 c olive oil

Directions:
Whisk together all ingredients, slowly drizzle in olive oil, whisking the entire time, to form an emulsion. Let stand at room temperature until serving.


Bouillabaisse with Shrimp, Bay Scallops and Calamari served with Il Fornaio Crusty Baguette:
(serves 2-4 as an appetizer)
1/4 c shallots, minced
1 tbs garlic, minced
1 28 oz can whole Roma tomatoes
1 jar clam juice
2 c fish stock
1 c white wine
2 c mixed seafood of your choice (shrimp, scallops, fish, mussels, clams, squid, etc.)
Salt and pepper to taste
2 bay leaves
Pinch saffron threads
Olive oil as needed
Chopped fresh parsley
Warm baguette, torn into rough pieces

Directions:
Saute shallots and garlic in olive oil until fragrant, add tomatoes, crushing, and then all other liquids, bay leaves and saffron. Simmer on low heat, covered, for 45 minutes to 1 hour.

Strain out large chunks (if desired) then stir in seafood just before serving and let stand, simmering, just until seafood is cooked by warm broth. Stir in parsley and serve with baguette.


Farm-Raised Fresh Broiled Tilapia with a Lemon-Parsley Beurre Blanc on a bed of Organic Baby Spinach:
(serves 2)
1 lb fresh tilapia or other mild white fish
1/4 c shallots, chopped
1/4 c white wine
1/4 c heavy cream
1 stick butter, cut into small cubes, cold
Juice of 1/2 lemon (about 1 tbs)
2 tbs fresh parsley, chopped
Salt and white and black pepper to taste
6 oz fresh baby spinach leaves
Olive oil as needed

Directions:
Season fish with salt and pepper. Spray (or drizzle) with olive oil, broil for 4 minutes or until just flaky.

Meanwhile, simmer shallots in white wine until the pan is almost dry. Add cream and bring back to a boil. Remove shallots. Remove pan from heat and whisk in a piece of butter at a time until an emulsion forms. Whisk in lemon juice and parsley, season with salt and white pepper to taste.

In another pan, saute spinach in olive oil and season with salt and pepper.

To plate, place a mound of spinach in the center of the plate, top with tilapia and drizzle with beurre blanc. Serve immediately.


Lemon Sorbet drizzled with Chambord and Fresh Raspberries:
(serves 2)
Prepared lemon sorbet
Chambord
Fresh raspberries

Directions:
Place sorbet in a decorative glass, drizzle with about 2 tbs Chambord, top with raspberries, serve immediately.

Creamy Corn Chowder with Pearl Onions

I am still sick, so a hearty soup with whatever was residing in the pantry sounded great tonight. The chowder has a lot of texture and a nice balance between sweet and savory. Plus, with no cream and without a roux base, it's pretty healthy too.

Creamy Corn Chowder with Pearl Onions:
(serves 4-6)
8-10 oz white pearl onions, peeled and halved
4 c yellow corn kernels (canned & drained, frozen or fresh work fine)
6 c milk (whole milk preferred to avoid curdling)
Olive oil as needed
Salt and pepper to taste
Grated cheddar cheese (optional)
Chopped fresh parsley

Directions:
Saute halved onions in olive oil until golden brown. Salt and pepper to taste.

Meanwhile, heat corn kernels with a small amount of olive oil in a stock pot. Add onions and continue to cook. Add milk and bring to a simmer. Taste and salt and pepper as needed.

Remove spoonfuls of the soup at a time to a blender to puree, then return to mixture (or use an immersion blender). The goal is to puree enough soup (in batches) to get a creamy chowder-like consistency, but leave enough corn and onions whole for texture.

If desired, stir in some grated cheese before serving. Stir in some fresh parsley and serve immediately. Top with grated cheese and additional parsley if desired.

Roasted Parsnip Soup

Parsnip soup varies from a creamy potato soup but is just as warm and creamy and perfect for the cold, wet weather we are having in Arizona.

Roasting the parsnips is important for flavor, although cut up parsnips could be simmered in broth until done and then pureed.

Parsnips are a great winter vegetable, and some of my favorite food blogs are cooking up parsnips in other ways right now. Here is a link Elise's blog Simply Recipes and her delicious parsnip puree.

Roasted Parsnip Soup:
(serves 6-8)
2 lbs of parsnips, ends trimmed, cut into small pieces
Olive oil
Salt and Pepper
1 large onion, chopped
2 garlic cloves, chopped
4 cups chicken broth
2 cups dry white wine
Fresh grated nutmeg
White pepper to taste
Salt to taste
2 cups milk, half and half or cream (your call)

Directions:
Toss parsnips with olive oil to coat and salt and pepper to taste. Roast at 350 for 30 minutes or until golden brown and slightly crisp.

Meanwhile, saute onion and garlic in a large stock pot with olive oil. Add wine and bring to a simmer. Add broth and bring to simmer. Add parsnips and simmer until softened.

Blend carefully in batches in a blender. Return to pot and bring back up to heat, stir in cream. Add nutmeg and salt and pepper to taste.

Pho Bo

I am addicted to Phở. For anyone who hasn't tried it, it's a Vietnamese broth & noodle soup eaten traditionally for breakfast or anytime of the day and is pronounced (sort-of) like Fuh?

I have always liked it, but ever since I ate here and then the "sister restaurant" here, which is less than 10 minutes from my office, I dream about eating it every day for lunch.

The bad news is perfectly delicious packed lunches sit and go bad in the office fridge while I dash away for more Phở.

So tonight I decided to learn how to make it so I could have it anytime. Affordable, healthful, spicy yet adaptable to individual tastes, it may just be the perfect food.

My recipe inspiration came from variations I tried in restaurants as well as Epicurious.com who in turn got it from Pleasures of the Vietnamese Table by Mai Pham.

Phở Bo (Beef Noodle Soup):
(serves 4)

Beef Broth:
3 lbs beef bones (ask your butcher to cut them into managable pieces)
1.5 lbs beef short ribs or beef brisket
16 c water (4 quarts)
1 large yellow onion, peeled and quartered
2 large pieces ginger, split horizontally, not peeled
10-12 whole star anise
6-8 whole cloves
1 cinnamon stick
2 tbs salt
1/4 c fish sauce
2 tbs sugar
Thinly sliced raw sirloin beef, if desired

Directions:
Bring water to a simmer, add bones and beef, simmer with onion, ginger, fish sauce and sugar for 1.5 to 2 hours. Strain foam and fat frequently, but be careful to not stir too much as you don't want to cloud the broth.

Remove brisket/short ribs, shred meat and set aside for service. Add anise, cloves and cinnamon stick in a cheesecloth or spice bag.

Simmer broth with spices for another 30-45 minutes. Remove spice bag, onion and ginger. Strain broth well, keep boiling hot.

Noodles:
1 lb rice noodles (Banh Phở, small size)
Ample boiling water

Directions:
Cook noodles in boiling water, stirring with chopsticks or spoon to keep from clumping, just until soft (about 45-60 seconds). Remove from water, place in bowl. Top with cooked beef, thin slices of rare beef, cilantro and green onions if desired.

Accompaniments:
Bean sprouts
Choppped green onion
Fresh cilantro leaves
Slices of jalapeno (to taste)
Thai basil leaves
Lime wedges
Siracha hot sauce (to taste)

Directions:
Place all accompaniments out on a platter, serve alongside Phở.

For Service:
Noodles should already be resting in bowl with cooked beef and raw meat (if using) and any accompaniments you want to "cook" in the soup. The liquid will cook the beef. Pour boiling broth over noodles, serve immediately with accompaniments on the side. Serve with chop sticks and a soup spoon.

Miso Soup

I love miso soup, but really had no idea how to make it or much about it. So I did some research and miso soup is not merely the little brothy bowl with cloudy stuff floating in it that people gulp down before eating sushi. Rather, it is an entire genre of food, good for breakfast, lunch or dinner and adapted to individual tastes, access to ingredients, type of miso (white, red, yellow, etc.) and much more.

With that, I made what I would say is a non-traditional, simple shiromiso (means white miso) soup that ended up being a delicious version (and surprising upgrade) on the American sushi bar miso soup I normally encounter. The broth/water/miso mixture is standard, but as far as what you mix in? Totally up to you. And honestly - it was far easier than making chicken soup and just as warming and comforting.

Miso Soup:
(serves 2 as a first course, 1 as an entree)
2 c vegetable or chicken broth (preferably homemade, or low-sodium canned)
2 c cold water
3-4 tbs white miso (shiromiso), to taste
1/4 c dried shitake mushrooms
1/4 c dried seaweed, cut into 2-inch squares
1/2 c thinly sliced green onions
1/4 c firm tofu, cut into small (dice sized) cubes

Directions:
Warm broth and water in a saucepan over medium heat. Add shitakes and simmer 15-20 minutes or until softened.

Next, add dried seaweed.

Then add green onions and tofu and gently simmer until all ingredients are softened and incorporated.

Reduce heat to a very low simmer, then add miso paste.

Stir gently until all miso is disolved. Serve immediately.

Creamy Potato Soup

Sniff, sniff, sneeze. Even in sunny AZ it seems cold season has begun. My throat hurts, a co-workers husband has been sick for a week and my trainer blew his nose during our entire training session today. Miserable.

So, hungry but with nothing sounding appealing, I made this hearty, comforting chowder-like soup.

Creamy Potato Soup
(serves 6-8)
2 lbs yukon gold potatoes, chopped, skin on
1 cup carrots, small dice
1 cup celery, small dice
1 small-medium onion, chopped, small dice
2-3 sprigs fresh thyme
2 tbs olive oil
2 strips thick-cut bacon, chopped
1 tbs butter
3-4 tbs flour
4 c chicken stock
1 c water, or as needed
1/4 cup sherry (optional)
Milk and/or cream as desired to achieve desired creaminess
Salt and white pepper to taste

Directions:
Heat large stock pot, add olive oil. Render bacon until it is browned and crisp.

Remove with a slotted spoon and reserve on paper towel to absorb grease.

Add chopped onion, carrot and celery to bacon fat, simmer until softened slightly. Add flour and butter and cook until flour has absorbed grease and looks pasty. Add thyme.

Next add stock, about a cup of water and the potatoes and season with white pepper. Simmer for about 40-45 minutes or until vegetables are very soft.

Mash some of the still-whole pieces of potatoes if desired to achieve a thicker soup. Add milk/cream and heat through (don't boil or milk may curdle), adjust for seasoning and serve with reserved bacon as a garnish.

Sunday Night Supper

My boyfriend's dad came to visit from Pennsylvania, and after an adventurous weekend of sightseeing around Arizona and meeting friends and family, I hosted the guys for dinner at my place. Sticking with seasonal recipes for the most part, and using already kitchen-tested recipes from my home cooking adventures, we enjoyed a non-stressful, elegant fall feast.

Joe - I hope Arizona was everything you thought it would be and more and come back and visit anytime...but next time please bring Diane!

Hors d'Oeuvres:
Sherry Chicken Liver Pate with sourdough crostini, sweet-and-spicy pecans and strawberries

First Courses:
Steamed artichokes with curried mayonaise & melted butter dipping sauces
Sweet Potato-Carrot Bisque (recipe below)

Entree:
Fig & Pecan Stuffed Pork Chops (recipe below)

Sides:
Oven-Roasted Brussel Sprouts
Cornbread Sage Stuffing

Dessert:
Berry Tart (recipe below)

RECIPES:
Sweet Potato Carrot Bisque:
(serves 4 as a first course)
2 cups sweet potato puree (roast sweet potatoes & scrape out flesh)
2 cups chopped carrots (small dice)
1 cup dry white wine
2 cups chicken stock
1 large shallot, chopped
2-4 tbs olive oil, or as needed
1 cup milk
Salt and pepper to taste

Directions:
Get oil hot in a pan, add shallots and carrots, cook until beginning to soften. Add wine, simmer until reduced by one half. Add sweet potato puree, heat through and then add stock. Simmer for 5-10 minutes. Remove from heat, let cool slightly and add milk (add more milk to achieve desired consistency & creaminess). Puree in small batches in a blender. Once all blended, bring back to heat if serving immediately and adjust seasonings, or let cool and refrigerate.

Fig and Pecan Stuffed Pork Chops:
(serves 4)
4 1/2 inch thick boneless pork loin chops
1/2 cup dried figs
1 tbs capers
1/4 cup pecans
2 tbs brandy
2 tbs water
Salt and Pepper to taste
Cornstarch for dusting
Olive oil as needed
1/2 cup white wine

Directions:
Simmer figs, brandy and water in a small saucepan until figs are soft and liquid is reduced by half. Remove from heat. In a food processor, chop figs, nuts, capers, salt and pepper until it forms a thick, chunky paste.

Meanwhile, pound pork chops between plastic wrap until very thin (thin enough to roll). Place a heaping tbs of fig puree at the end of each chop, roll up firmly but too tight to squeeze out the filling.

Dust each roll in cornstarch. Next, saute on the stovetop in olive oil until brown and just cooked through. Remove from heat, let rest on a plate and cover with foil to keep warm. Turn heat up to high, deglaze pan with white wine and simmer until reduced to a thin pan sauce. Plate up pork and pour sauce over the top. Serve immediately.

Berry Tart:
(serves 6-8)
1 recipe basic pastry crust
1 recipe basic pastry cream (2/3 plain, 1/3 chocolate)
Raspberries and strawberries for garnish

Directions:
Bake pastry in tart pan, let cool. Make pastry cream, 1/3 converted to chocolate with about 1/4 cup chocolate and a tbs of heavy cream (melted together). Let both creams cool completely. Prep berries. Spread a thin layer of chocolate cream over tart shell. Let cool completely, uncovered, until it forms a hard shell.

Top with plain vanilla cream, decorate with berries. Let chill until serving.

Butternut Squash, Pumpkin & Carrot Bisque

Yes, another leftover concoction (it was a very large butternut squash). This soup is comforting, warm and delicious and fairly low in calories and fat. With a baby spinach salad, my lunches for this week are taken care of!

Butternut Squash, Pumpkin & Carrot Bisque:
(serves 6 as a side dish, 4 as a light entree)
2 cups roasted butternut squash puree
1 cup peeled, sliced carrots
1-2 cups peeled, sliced fresh pumpkin
1/3 cup sliced shallot
2 tbs extra virgin olive oil
Salt, black pepper, cinnamon, allspice and nutmeg to taste
4 cups chicken stock (2 cans)
1 cup white wine (sparkling wine works great)
1 cup milk (whole preferred) or as needed

Directions:
Saute carrots, shallots & pumpkin pieces in olive oil until slightly softened. Add wine, simmer until reduced by at least half. Add squash puree, stir to incorporate and bring back to a simmer. Add stock. Add spices as needed. Simmer for 5 minutes uncovered, then turn down the heat to very low and simmer slowly until carrots and pumpkin are very soft, about 45 minutes.

Let cool slightly, carefully puree in batches in a blender or use a hand blender.

Return soup to pot and rewarm.

Slowly add milk as needed for your taste in creaminess/thickness, then taste and adjust seasonings. Serve with a crusty bread, green salad and a crisp white wine.