My oldest is away at college so my second oldest who always wanted to be the oldest is trying to fill her shoes. One of the ways she's doing so is by baking on Sunday after church which is what the oldest always did. Second oldest made some bread sticks and wondered if we had any tomato soup in the house. I don't buy the canned tomato soup or boxed tomato soup because it's so loaded with added sugar. I suggested that maybe I should make some and all three kids cheered.
skinny tomato basil soup (slightly adapted from theskinnyfork.com)
1 tablespoon olive oil
1 onion, diced
3/4 cup carrots, shredded
4 cloves garlic, minced
3 (14.5 ounce) cans petite diced tomatoes
2 cups chicken broth
1 tablespoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 ounces light cream cheese
Heat the oil in a large pot over medium heat. Add the onion, carrots and garlic. Cook until the veggies are tender. Add the canned tomatoes, chicken broth and the seasonings. Bring the soup to a boil. Cover and reduce the heat to low and simmer for 30 minutes. Add the cream cheese. Use an immersion blender to blend the soup until smooth and creamy. Serve and enjoy.
Very mild and just what I wanted. My husband really liked it too. I had my kids try to guess the "secret" ingredient and they couldn't. Cauliflower! I really like how the beans and cauliflower were incorporated so we didn't really notice they were there.
instant pot poblano chicken soup (adapted from cookbook: Instant Fast & Easy by Urvashi Pitre)
1/2 cup dried navy beans
2 cups hot water
1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
2 1/2 cups cool water
1 cup chopped cauliflower
1 cup diced white onion
3 poblano peppers, seeded and chopped (I used Anaheim peppers; couldn't find the other)
1/4 cup chopped fresh cilantro
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 ounces light cream cheese
Soak the navy beans in the hot water for 1 hour; drain and transfer to the instant pot.
Add the chicken, cool water, cauliflower, onion, poblanos, cilantro, garlic, salt, coriander and cumin.
Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot on High pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed 10 minutes, then release any remaining pressure.
Remove the chicken from the pot and set aside on a plate. Use an immersion blender to puree the soup directly in the pot.
Select Saute on the instant pot. When the soup is bubbling, while whisking, add the cream cheese in chunks until melted and combined.
Shred the chicken and return it to the pot. Stir until heated through. Season with freshly ground black pepper and salt. Select Cancel. Serve garnished with more cilantro.
My husband declared our Asian bowls Hall of Fame! I am so glad I found this recipe for the carrot ginger dressing. It's healthy and has a zing and flavor that is so unique. I used leftover sauce from when my husband made Disneyland's bengal beef kabobs and I am certain that's why the chicken was so good. Beautiful combination!
carrot ginger dressing (adapted from goodcheapeats.com)
makes 2 cups
8 ounces shredded carrots
1/2 cup coarsely chopped red onion
1 tablespoon minced garlic
1 tablespoon ginger paste or fresh minced ginger
1/4 cup rice vinegar
1/4 cup lime juice
2 tablespoons soy sauce
1/2 cup vegetable oil (I used 2 tablespoons)
1 teaspoon sesame oil (I used 1 tablespoon)
Put all ingredients into a high powered blender and process until smooth. Serve immediately or refrigerate until serving. Keep in the refrigerator for up to 2 weeks.
bengal barbecue spicy sauce
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (or go easy)
1/2 teaspoon ground cayenne (or go easy)
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch
Heat a teaspoon of oil gently in a saucepan. Add 1 tablespoon of crushed garlic. Saute lightly, do not burn. Add soy sauce, water, lemon juice, brown sugar, black pepper, red pepper flakes and cayenne. Bring to a slow boil over medium to low heat. Reduce heat and simmer to reduce slightly. Mix 1 tablespoon of cornstarch with 1/4 cup water. Mix well. Add to simmering sauce. Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce. Taste. Adjust mixture according to taste.
