skinny tomato basil soup

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.

poblano chicken soup- instant pot

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.

carrot ginger dressing

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.

chicken and sausage creole

Tastes like jambalaya to me!  I've always loved jambalaya.  Reminds me of the beginning of the ride Pirates of the Caribbean at Disneyland- the beautiful bayou.

chicken and sausage creole (skinnytaste)
1.5 pounds boneless, skinless chicken thighs
11 ounces chicken Andouille sausage, sliced into rounds
1 cup chopped onions
1/2 cup chopped carrots (I used shredded)
1 green pepper seeded and chopped
1 red bell pepper seeded and chopped
1 tablespoon garlic, minced
1 cup chicken broth
1 (14.5 ounce) can petite diced tomatoes
3 ounces tomato paste
1/2 cup tomato sauce
1 teaspoon Cajun seasoning
3 scallions, chopped, for garnish
3 cups cooked rice for serving (I used brown basmati)

Place all of the ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred chicken and add it back to the slow cooker.  Divide into 6 bowls and top each with green onions.  Serve over brown rice.

chicken thighs with shallots in red wine vinegar

Delicious!  I didn't know what I was going to make for dinner tonight but I had chicken thighs and I know Skinnytaste has a lot of recipes that use chicken thighs so that's where I looked for a recipe.  I picked a winner tonight.

chicken thighs with shallots in red wine vinegar (slightly adapted from skinnytaste)
6-8 boneless, skinless chicken thighs 
salt and pepper
1/2 cup red wine vinegar
1 cup chicken broth, divided
1 tablespoon honey
1 tablespoon tomato paste
1 teaspoon butter
3/4 cup sliced green onion
2 cloves garlic, minced
1 cup sliced carrots, optional
2 tablespoons light sour cream

Season chicken with salt and pepper.
In medium saucepan combine vinegar, honey, 3/4 cup chicken broth and tomato paste.  Boil 5 minutes until it reduces down to 3/4 cup.
In a large skillet, melt butter over medium-low heat and add chicken.  Cook on both sides until brown, 6-8 minutes.  Remove chicken and set aside.  Add the garlic and green onions and sliced carrots (optional).  Cook on low until soft about 5 minutes.
Pour the juice over the chicken, add 1/4 cup chicken broth, salt and pepper.  Cook and simmer about 20 minutes until tender.  
Remove the chicken, add sour cream and stir into the sauce.  Boil a few minutes.  Return chicken to the skillet.

dutch west indian chicken kebabs

My family loved these.  Truthfully I wasn't sure how they'd like them so I was pleasantly surprised.  Not one morsel of chicken or sauce was left over.  This Global Kitchen cookbook is knocking my socks off.  Every recipe has been delightful.

dutch west indian chicken kebabs (Cooking Light's Global Cookbook)
1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated fresh peeled fresh ginger
1 teaspoon sambal oelek or Thai chili paste
1/2 teaspoon ground tumeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch wide strips

1/3 cup chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomato
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce (I omitted)
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chile (I used a jalapeno)
1 teaspoon honey
1 garlic clove, minced

Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk.  Pour peanut butter mixture into a bowl; stir in tomato and next 8 ingredients (through garlic).
Prepare grill to medium-high heat.
Remove chicken from bag, and discard marinade.  Thread chicken strips onto 18 skewers.
Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.  Serve with peanut butter sauce.  Serves 6.

haitian pork

From the Caribbean (which I really think is heaven on earth), comes this super delicious dish.  My family loved it.  It's worth the extra time and effort.

Note: When I taught my little cooking camp this summer I told the kids to always read through a recipe before you make it.  I should have listened to that wise advice before I thought I could make this and serve it up for dinner the same day.  It requires marinating 12-24 hours!  So keep that in mind before you decide to have this for dinner...tonight! :)

haitian pork (Cooking Light's Global Kitchen Cookbook, which is an excellent cookbook!!!)
1 habanero pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided
3 tablespoons minced shallots
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons salt
4 fresh thyme sprigs
3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces (for less fat I used pork sirloin roasts)
2 cups chicken broth
1/2 cup thinly sliced shallots (I used green onion)
1 teaspoon cider vinegar (oops I think I used a tablespoon)
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Cut habanero pepper in half.  Seed one half of pepper, and leave seeds in the other half.  Mince both pepper halves.  Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk.  Add pork; toss to coat.  Cover and marinate in refrigerator 12 to 24 hours.
Place pork and marinade in a Dutch oven over medium-high heat.  Add broth; bring to a boil.  Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender.  Remove pork from pan with a slotted spoon, reserving cooking liquid.  Strain cooking liquid through a sieve into a saucepan.  Set 1/2 cup cooking liquid aside.
Place saucepan with cooking liquid over medium-high heat; bring to a boil.  Cook 20 minutes or until reduced to about 1 cup.  Add sliced shallots, vinegar, black pepper and 1 tablespoon lime juice.  Cover and keep warm.
Heat a large nonstick skillet over medium heat.  Add oil to pan; swirl to coat.  Add pork; cook 10 minutes, turning to brown well on all sides.  Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice.  Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally.  Place pork in a bowl; pour sauce over pork.  Serves 10.