Coconut Curry Soup

This was a great soup for a cold day. We're in the middle of a winter storm here, so it was nice to have some hot soup while the snow blows outside. The flavors of coconut and curry go perfect together. And even better, this soup comes together really quickly! I managed to chop/dice everything up in the afternoon (while Jack was at school) and then throw it in the pot when we got home from running errands in the evening. Dinner was on the table in 30 minutes...and most of that was simmering time.

COCONUT CURRY SOUP
(recipe from Mel's Kitchen Cafe)

2 Tbsp. olive oil
1 1/2 lbs. boneless, skinless chicken breasts (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1 red bell pepper, seeded and diced
1/2 cup diced onion
2 cups low-sodium chicken broth
1 can (14 oz.) light unsweetened coconut milk
1 Tbsp. fish sauce
1/8 tsp. cayenne pepper (or more to taste...I would suggest 1/2 tsp. if you like it a little spicy)
1 Tbsp. brown sugar
1 1/2 tsp. curry powder
1 Tbsp. fresh lime juice
1/4 cup fresh cilantro

2-3 cups hot, cooked rice - for serving

In large stock pot or dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper and add the pieces to the hot oil. Cook for 1-2 minutes. Add the onion and bell pepper and cook for 2-3 minutes. The chicken and vegetables don't have to be fully cooked because they'll finish cooking while the soup simmers.

Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar, and curry powder. Stir to combine. Bring the soup to a simmer and cook for 10-15 minutes (I let mine go for closer to 20). Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve over rice.

Broccoli Cheese Soup & Bread Bowls

I was really excited for this soup, but the results were just...ok. I debated on sharing it here, but figured I might as well. It wasn't bad, but it wasn't amazing. Both Lonnie and I had two bowls, but I don't think I would make the same recipe again. But, someone else out there might really love it! The comments on the blog I got the recipe from were all great. It seems like a lot of people enjoyed this recipe. So maybe it was just me. :)

I also did homemade bread bowls to serve the soup in. I've made this bread bowl recipe (the Italian Bread Bowl recipe) several times...and each time they don't come out as round as I would like them to. I am thinking that I might need to add more flour to the recipe and maybe they would stand-up better. But the actual bread is delicious. The bread is hearty and the crust is crusty and the bowl stands up really well with soup in it. I actually halved the recipe this time and only made 3 bread bowls. I didn't want the extras to go to waste.

I got both of these recipes from Mel's Kitchen Cafe, one of my favorite food blogs. She has some amazing recipes and there are a lot from her site that I make again and again.


BROCCOLI CHEESE SOUP

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli (I cheated and used frozen!)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

ITALIAN BREAD BOWLS

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Slow-Cooker Sunday

Today I (Stephanie) made Zuppa Toscana soup (like the kind from Olive Garden) in the crockpot. It was fairly easy to put together and absolutely delicious!!!

The meat

The Potatoes



My little helper's hand on top of mine, helping slice the potatoes.



(Almost) all of the ingredients in the crockpot!


The finished product!

Slow-Cooker Zuppa Toscana

(adapted from "Gimme Some Oven!")


12 oz. spicy italian sausage
6 slices bacon
1 onion, diced
1-2 lbs. red potatoes (I think I used closer to 2 lbs.)
4 garlic cloves, minced
4 cups chicken broth
2 cups water
1 1/2 cups torn or chopped kale
1 cup heavy cream or half-and-half
Salt and pepper


In a large skillet, brown the sausage and drain any fat. Set aside in a small bowl. In the same skillet, cook the bacon until crispy. Also set aside.
Add onion, garlic, potatoes, chicken broth and water to the slow-cooker. Then add in the sausage. Crumble up the bacon and add it to the soup.
Cook on low for 8-10 hours. Half an hour before serving, turn the heat up to high and add the kale and cream (or half-and-half).
Season with salt and pepper.

Enjoy!