Green Chile Soup

I’ve become such a fan of green chiles, especially after visiting New Mexico and having my fill there. I especially find myself adding them to pizzas for some extra spice. (pepperoni and green chile is amazing!) When I saw this soup recipe I knew it was a must try. You can easily make it vegetarian or add some shredded chicken to make it even more filling and flavorful. Feel free to use canned green chiles, but I opted to use a few fresh roasted ones instead.

Top this with some sour cream, shredded cheese, or fresh cilantro, which I always go overboard with. Or whatever you think sounds fitting and delicious. But be warned, if you have a sensitive tongue, this soup has some kick to it!

Green Chile Soup

Ingredients:
2 Tbsp butter
1 shallot, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained and diced
6 cups chicken or vegetable broth
1/2 tsp chili powder
1 tsp ground cumin
Salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
3/4 cup milk or heavy cream

Yield: 4-6 servings

Directions:
Heat a large pot over medium heat. Melt the butter and sauté the shallot and celery for about 5 minutes. Stir in the garlic and green chiles and sauté for about 3 more minutes. Pour in the broth, chili powder, cumin, salt, and pepper and bring to a boil. Cover the pot with a lid and reduce heat to a simmer. Simmer the soup for 10-15 minutes and then remove from the heat. Using an immersion blender, carefully puree the soup and return it to heat. Stir in the diced carrots and cook until they’re softened, about 5 minutes (I cut mine pretty small). Stir in the corn and cream/milk and let it simmer for a few more minutes.

Serve hot with any toppings you like. Enjoy!

Source: Slightly adapted from Lauren’s Latest

Spicy Peanut Chicken Pasta

I’m such a sucker for peanut sauce – there’s just something about it that’s irresistible to my taste buds. So you can imagine how much I loved this Asian pasta dish with a spicy peanut sauce. The variety of vegetables gives it vibrant color and makes you feel a little healthier eating this tasty dish.

Quick tip: you can add the chopped vegetables to the cooking pasta for about 5 minutes to slightly cook them while still leaving a bit of crunch. Mix in the sauce, top with chopped cilantro, and you have a delicious meal after my own heart.

Spicy Peanut Chicken Pasta

Ingredients:
1 red bell pepper, cut into thin strips
1 cup shredded or julienne carrots
1 cup shredded zucchini
1 head of broccoli, cut into small pieces
1 cup chopped or shredded cooked chicken breast (2-3 breasts)
8 oz cooked whole grain linguine

For the dressing:
5 Tbsp soy sauce
2 Tbsp water
3 Tbsp peanut butter
2 Tbsp sesame or canola oil
1 Tbsp rice vinegar
1 small piece of fresh ginger, peeled and cut into small pieces
1/2 Tbsp honey
1 clove garlic
1 tsp brown sugar
1/3 cup peanuts
Sriracha sauce (a few dashes – or more to your taste)

Cilantro for garnish

Directions:
Puree all of the dressing ingredients (except peanuts) in a food processor until smooth and creamy.  Add the peanuts last and process until just finely chopped.

Cook the pasta and add the vegetables into the water for the last 5 minutes to soften them a bit. Drain and return to the pot. Add the dressing and toss to coat. Add more sriracha if you want a spicier taste. Top individual servings with fresh cilantro and enjoy!

Source: Slightly adapted from Pinch of Yum

Cucumber Salad with Lemon and Dill

Have you ever thrown something together on a whim, trying to clean out some items in your fridge, and it turns out a lot better than expected? This is one of those dishes – what a nice surprise it was!

I had a cucumber, some radishes,onion, carrot, and lemon that needed to be used so I grabbed a few sprigs of fresh dill from the garden and tossed it all together with a little oil and white wine vinegar and poof – a tasty cucumber salad was born. It is light, healthy, and tastes a bit like pickles and is an easy side dish to pair with a sandwich or simply eat on it’s own!

Cucumber Salad with Lemon and Dill

Ingredients:
1 cucumber, sliced
4 radishes, sliced
1/4 red onion, diced
1 carrot, shredded
1/2 lemon, juiced
1 1/2 tsp olive oil
1/2 tsp white wine vinegar
Fresh dill, minced
Dash of salt and pepper

Directions:
Combine all of the ingredients in a bowl and mix to combine. Refrigerate until ready to eat.

Source: A Beckster Original

Creamy Red Potato Soup

Don’t you just love those meals that you toss together with whatever you happen to have on hand or are trying to use up? This is one of those meals and I love that it turned out so well! You can completely customize this soup with whatever herbs or vegetables you have at home. Or, add in some chicken, ground turkey, or sausage if you want to add some extra protein. If you like spicy foods, like me, you can add some sriracha sauce to give it more of a kick!

This is a hearty meal that’s perfect to eat in the winter and great to sop up with some crusty bread. It’s nice and chunky with the sliced potato…I called it creamy soup because of the cream added, not because it’s smooth, but if you want to blend it you definitely could!

Creamy Red Potato Soup

Ingredients:
2 Tbsp olive oil
1 cup celery, finely chopped
2/3 cup carrot, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 (14 oz) cans of vegetable stock
1/2 tsp dried dill
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp salt
1/4 tsp white pepper
16-20 small red potatoes, washed and sliced
1 cup heavy cream
A few dashes sriracha sauce (optional)

Yield: 6-8 bowls

Directions:
Heat the olive oil in a large pot and add the celery, carrot, onion, and garlic. Let it cook for at least 5 minutes, until the onions become translucent. Add the vegetable stock, herbs, salt, pepper, and potatoes and allow the soup to simmer for at least an hour. Add the cream and sriracha (optional) and simmer for at least another hour. Add more salt, pepper, and herbs to taste if desired. (or more sriracha if you like it really spicy!) Serve soup while hot and enjoy!

Source: A Beckster Original

Carrot Curry Soup

The spices are so bold in this soup and work perfectly with carrots. So if you can’t take some heat – I advise you scale back on the curry and cayenne! This healthy soup will definitely warm you up on a cool day and has such a nice bright color. Definitely perfect for the upcoming cool fall and winter weather!

Carrot Curry Soup

Ingredients:
1 Tbsp olive oil
2 Tbsp butter
1 whole onion, sliced
1 1/2 pounds carrots, roughly sliced
4 cups chicken or vegetable broth
2 Tbsp curry powder
1/2 tsp cayenne powder
1 pinch salt

Directions:
Preheat pot over medium high heat. Add olive oil, butter, onions, and carrots and sauté about 5 minutes, till the onions become translucent.

Pour in broth, curry, cayenne, and a pinch of kosher salt to the pot. Bring to a boil, cover and cook until carrots are very tender when pierced with a fork, about 15 minutes.

Using an immersion blender (or transferring in batches to a blender or food processor), blend soup until smooth and there are no chunks of carrots left. Adjust seasonings, if necessary. Garnish as desired and enjoy!

Source: Slightly adapted from surlykitchen on Tasty Kitchen

Carrot Cake Cheesecake

So sorry if it seems I fell off the face of the earth for a week or two – I was in NYC for several days, then had a nonstop work week! But I’m alive and well, and back with some tasty recipes!

This cake was made for a coworker’s Birthday – when she said she loves carrot cake and cheesecake, I knew I had to make a combo dessert! I’d honestly never made a cheesecake before, let alone a cheesecake/cake combo, so scoured the internet for a great recipe to fit what I had in mind. Let me tell you, this dessert definitely fit the bill! And to those of you who have never made a cheesecake before, don’t be afraid! I promise, it’s not as scary as you’d think.  

PS: Stay tuned for a NYC cheesecake related post next – it’s good stuff!

Carrot Cake Cheesecake

Ingredients:
For the cheesecake:
16 oz cream cheese, at room temperature
3/4 cup sugar
2 1/2 tsp vanilla extract
1 Tbsp flour
3 eggs

For the cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 can crushed pineapple in juice (8.5 oz) drained well
1 cup grated carrot
1/2 cup shredded coconut
1/2 cup walnuts, chopped

Directions:
For the cheesecake:
Beat cream cheese, sugar, and vanilla until smooth. Beat in flour, eggs, and vanilla until smooth. Set aside.

For the carrot cake:
In a large bowl, combine oil, sugar, eggs, and vanilla extract and mix well. Stir in dry ingredients, mixing well. Stir in drained pineapple, carrots, coconut, and walnuts.

Spread 1 1/2 cups of carrot cake batter over the bottom of a greased 9 or 9 1/2″ springform pan. Drop cream cheese batter over the carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (do not marble with a knife) Bake in a preheated 350 degrees F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.

Source: www.cdkitchen.com

Carrot Cupcakes with Cream Cheese Frosting

These cupcakes were made to celebrate the Birthdays of two lovely coworkers of mine. (On a side note, becoming the Birthday dessert fairy is quite fun! ) The moist and spicy cake mixed with the creamy frosting made for a rich and delicious treat. You can also leave some unfrosted and eat them as an “almost” breakfast food.

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:
For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 lb (6-7 medium) carrots, peeled and grated
1 1/2 cups sugar
1/2 cup light brown sugar
4 large eggs
1 1/2 cups canola, safflower, or vegetable oil

For the Frosting:
12 oz cream cheese, softened
7 1/2 Tbsp unsalted butter, at room temperature
1 Tbsp vanilla extract
3 3/4 cups confectioners’ sugar

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

Grate the carrots using a food processor (the faster & easier way) or a grater. Combine the sugars, eggs, and oils in a bowl and mix together. Add the dry ingredients a little at a time, mixing until smooth. Add the carrots and mix until well combined. (can be done by hand or using a stand/hand mixer)

Scoop the mixture evenly into the prepared cupcake liners. (about 3/4 full) Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let them cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. (or using a hand mixer) Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Source: Slightly adapted from the way Annie’s Eats makes them

Ginger Beef Stir Fry

When I lived on campus my first two years of college, the dining hall at my dorm served some tasty dinners. About once a week, they had “Stir Fry Night” where you got to pick the meat, veggies, and sauce you wanted and it was cooked for you personally. This dish made me reminisce about those meals and good times before entering the real world.

The only thing I’d change when making this again is to make more sauce – it’s SO delicious but I wanted more! The fresh ginger adds a fabulous boost to the flavors. And, now I really really want to buy a wok

Ginger Beef Stir Fry

Ingredients:
1 tsp cornstarch
1/4 cup cold water
3 Tbsp plum sauce
1 Tbsp grated fresh ginger
1 Tbsp low sodium soy sauce
1/4 tsp red pepper flakes
1 lb boneless sirloin steak, cut into thin strips
1 Tbsp vegetable or canola oil
1 red bell pepper, seeded and sliced thin
1 and 1/2 cups broccoli florets
1 carrot, peeled and julienned
1 clove garlic, minced
3 Tbsp salted peanuts, chopped
Rice, for serving

Directions:
In a small bowl, combine the cornstarch and water; whisk until smooth.  Stir in the plum sauce, ginger, soy sauce and red pepper flakes.  Set aside.

In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink.  Remove to a plate and set aside, draining the excess fat from the skillet if necessary.  Add the oil to the pan and heat through.  Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes.  Mix in the garlic and cook just until fragrant, about 30 seconds.  Return the steak pieces to the pan.  Add the sauce to the pan, stirring well to coat everything.  Cook until slightly thickened, about 2 minutes more.  Stir in the peanuts. Serve the warm stir fry over rice.

Source: Slightly adapted from Annie’s Eats

Chicken and Gnocchi Soup

Holy cannoli, it is a COLD day in North Texas! There’s snow on the ground, temperatures in the teens, and 30 mph winds. As miserable as it is, luckily it’s perfect for a day full of hot chocolate and soup! Stay safe and warm out there friends!

Chicken and Gnocchi Soup

Ingredients:
2 boneless skinless chicken breasts, cooked and cut into pieces
2 carrots, peeled and sliced
2 stalks of celery, chopped
1 tsp onion powder
1 tsp ground thyme
32 oz chicken broth
1 can condensed cream of mushroom with roasted garlic soup (Campbell’s)
1 package (16 oz) gnocchi (not frozen – found in pasta or Italian section)
1 package frozen peas

Directions:
In a nonstick skillet, cook chicken until browned and no longer pink in the center. Cut into pieces.

In slow cooker, mix chicken and remaining ingredients except gnocchi and peas.

Cover slow cooker; cook on low heat setting 8 to 10 hours.

Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

Source: Adapted from Betty Crocker