Sephardic Chicken Soup with Couscous

I'm feeling sick and am in dire need of chicken soup. Before diving into bed before 9 pm (fun, right), I decided to put a spin on the usual mild Ashkenazi version my bubbe used to make. I've read about the healing properties of turmeric and have been looking for a use for that bright yellow bottle in my cupboard, so went for a Sephardi adaptation. Note that I'm rather congested, so my taste buds were a little bit numb (you may want to adapt the spice proportions to your tastes).

2 chicken breasts (with skin and bones)
2 bullion cubes
5 cups water
1 tsp cinnamon
1 tbsp turmeric
1/2 tbsp cinnamon
1/2 tsp cumin
1/2 tsp curry powder
1 tbsp crushed lemongrass (I bought a tube in the refrigerated section by the herbs at my grocery store)
2 bay leaves
1/2 yellow onion, chopped
3/4 lbs carrots, roughly cut into 1 1/2 inch coins (I leave the skin on)
1 lbs celery stalks, roughly cut into 1 1/2 inch pieces
1/2 cup cherry tomatoes, halved.
1 whole garlic clove
1 cup uncooked couscous
2 tbsp chopped cilantro
2 tbsp lemon juice
salt and pepper to taste

Add water, chicken, spices (except for cilantro, salt and pepper), vegetables and garlic to stock pot. Cook at a low simmer for an hour and a half.  Remove bay leaves and chicken breasts to debone, take off the skin and roughly cut chicken. Return chicken pieces to pot and add couscous. Let cook for 5 minutes, occasionally stirring before removing from heat and covering pot. Allow to sit for 3-4 minutes and add lemon juice and cilantro.

Mushroom Barley Soup

Mushrooms are my very favorite vegetable. They're versatile, earthy and add a notable dimension to any dish they're worked into. Pair them with root veggies and barley and you've got an inexpensive hearty meal. Also, this recipe is ridiculously easy to make.

I had never cooked barley before and was a bit apprehensive, but it's a forgiving grain and although most recipes I referenced said to cook the barley for 30-40 minutes, I found an hour and 15 minutes brought the barley to the exact texture I was looking for (wasn't mushy, but added creamy starch to the broth).

Ingredients:
4 cups low sodium chicken stock
3 cups water
2 tbsp soy sauce
1 tbsp butter
2 cups mixed chopped mushrooms (I used shitake, white button and crimini)
3 carrots, cut into 1 inch pieces
2 yellow onions, roughly chopped
1 heart celery, roughly chopped
2 smashed whole garlic cloves
1 1/2 cups of barley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried parsley
2 tbsp salt
1/2 tsp pepper

Warm butter to medium low and add onions. Sweat the onions for 3-6 minutes, until translucent. Add remaining vegetables and garlic and cover with broth, water and soy sauce. Season with rosemary, thyme, parsley, salt and pepper. Simmer for 20 minutes and add barley. Cook for another hour and a 15 minutes. Season to taste. It takes a while to make, so I make this large pot of soup and freeze portions.

First Hot Dog in 14 Years...

Literally, I haven't eaten a hot dog since 1996 when I was in 5th grade. My friend Darcey convinced me they were made of dogs, and although I had a hunch that was BS, the mystery meat still made me nervous. The just looked so far from the meat the package claimed that they contained, which turned me off the dogs for years and years. Friends and family have been accommodating, but still always thought I was a bit nuts for my aversion.

About a month ago after a long day in the emergency room (Kyler was dehydrated from food poisoning) I was starving and headed to Hyvee. I was ravenous, so went for every sample I could find. Including a hot dog from Missouri Legacy Beef . Meeting the farmer and knowing that the cows were raised within 25 miles of my home made me less weary (not eating for 7 hours, also helped). It was so, so delicious that I bought a package. I broiled my hot dog until it was slightly charred (I remember that being my preference when I was little), nestled it in a buttery bun, topped it with French's mustard and sauerkraut. At this point, I'm slightly obsessed.

NYC Visit

I haven't blogged in a bit, because I was on a little NYC vacay. It was amazing to see my friends, hang out at some of my old haunts and snack on some of my favorite food. Here are some highlights:

 

Uncle George's Diner in Astoria.

Lamb kebabs skewered with onions, green peppers and tomatoes, grilled to medium rare (the best for lamb, in my opinion), with tangy lemony potatoes.

Eggplant Parm Hero at Salumeria Biellese. The best, in the world, ever! They heap layers of eggplant Parmesan on a crusty portion of a loaf (the bread is magical, I can't help but get a large), sprinkled with more parm cheese and a dousing of marinara. Ask for extra marinara and many, many extra napkins.

 

Like I said, extra napkins.

My friend Marion's Sausage and Pepper Hero at Salumeria Biellese.

Yum Duck Salad (spicy fried crispy duck tossed in lime juice with tomato, chili pepper, pineapple chunks, red onion and ground peanuts at Yum Yum Bangkok.

I love this place because it's down the block from my first New York apartment (ah, nostalgia). My friend Dani and I hit up Yum Yum as often as we can.

Heaven on rye - Pastrami at Katz's Deli. I'm a purest when it comes to pastrami, so yellow mustard is all I'll add. This is by far the best 2 am drunk snack in NYC.

 

Complimentary pickle plate.

  

Beauty of a sammie, with potato pancakes in the background.

Harissa Falafel at Taim Falafel & Smoothie Bar. One of the more popular falafel shacks in the city, after a bite, it's easy to see why this Israeli owned spot often has lines overflowing out the door. A rather perfect version of a falafel sandwich, it has a contrast of flavors and textures - the harissa falafel spicy and slightly sweet, airy and crisp, covered in smooth tahini, crunchy tangy white cabbage salad and a tart cucumber, tomato Israeli salad. I drizzled mine with their skhug Temani, a piquant blend of coriander, peppers, garlic and vinegar.

  

We went to an all-you-can-drink brunch at the newly opened Sunburnt Calf, part of the Sunburnt Cow chain. I indulged in far too many greyhounds, as well as the Queen Adelaide, Poached eggs, smoked salmon, slice of avocado on an English muffin topped with a heafty drizzle hollandaise.

 

On my last night, I went to my favorite pizzerias in the city, Arturo's. Despite being in the heart of the village, it feels warm, friendly and makes me feel like I'm at home. Also, the live jazz sure doesn't hurt. My friend Jill insists that they have the only coal oven in the city, which makes the airy, slightly charred crust magically memorable. Our pie was topped with artichokes, sun dried tomatoes and basil.

Kroyt (Cabbage Borscht)

As a child, I was always very suspicious of old world, Eastern European Ashkenazi food (that's my heritage). When I found out what kishke really is (stuffed intestines) I thought my parents were trying to trick me into eating something scary every time traditional food was served up by parents and grandparents. Also, I loved my grandma's chicken papperkash till I questioned the rich, irony flavor...I'd been tricked into eating liver, gross (I've never been much of an offal-lover)! Borscht was another Ashhkenazi delight that made me nervous. The crazy florescent purple color and the fact that it's generally made with beets made my apprehensive childhood self apprehensive. Luckily, I've come around to kishke, papperkash (sans liver) and borscht, among others. I didn't have any beets in my veggie drawer, so I opted for a southern Russian rendition made with cabbage. The characteristic sweet-and-sour flavor come from the addition of brown sugar and lemon juice at the end.

Ingredients:
2 tsp vegetable oil
1 white onion, chopped
2 cups beef broth
5 cups water
28 ounce can of whole tomatoes, with juice
1 medium red cabbage, cored and cut into 1-inch chunks
3 bay leaves
2 tsp salt
Freshly ground pepper
2-4 tbsp fresh lemon juice, to taste
2-4 tbsp brown sugar, to taste

Heat the oil in a large stock pot and add onions. Cook, stirring frequently, until soft and translucent. Add broth, water, cabbage, bay leaves, tomatoes with their juice (break up tomatoes with hands to smaller pieces), salt and pepper. Bring to a simmer, covered for about an hour and a half. Add lemon juice and brown sugar, starting with a lesser amount, add more to desired taste. Remove bay leaves. Serve either hot or cold, whichever you prefer.

Marinara Sauce

I strongly believe in sauce - mostly every food I can think can be enhanced by being dipped in, drizzled with or doused in sauce. Sure there are exceptions, but they are few and far between. I woke up yesterday morning craving one of my very favorite marinara sauces. It's simple to make and arguably one of the best things to come out of one of my failed relationships (he gave me The North End Italian Cookbook, which this recipe is adapted from).

Ingredients:

1/2 cup extra virgin olive oil

1/2 cup diced onions

2 garlic cloves, chopped

1 tsp dried red pepper flakes

1 teaspoon mixed dried Italian herbs

28 ounce can of whole plum tomatoes, hand crushed or chopped

1 carrot chopped

1 tablespoon of fresh basil, chopped

In large heavy skillet, on low heat, slowly heat the oil, garlic, onions, red pepper flakes and dried Italian herbs. Let cook for about 5 minutes or until garlic is brown. Raise heat to medium-high and add tomatoes and carrots. Let sauce come to soft boil and cook for 20 minutes. Add salt and pepper to taste and basil. Use blender or hand immersion blender to reach desired texture (I gently pulsed for about 20 seconds).

Roasted Brussel Sprouts with Pecorino Romano

My friend Beth raves about her brussel sprouts recipe so much that I figured it was time to give it a try. Good God...she was right! Roast halved brussel sprouts with plenty of extra virgin olive oil (slow and low at 350 degrees for 45 minutes), season to taste with salt and freshly cracked pepper, and sprinkle with 1/4 cup of grated Pecorino Romano before serving.

The recipe and prep was simple and yielded delicious results.

Thanks B!

Lemony Wild Mushroom Risotto

Risotto was a dish I strictly ordered in restaurants and was too intimidated to try to make, until last winter when my friend Mindy gave me a tutorial. Since then I've cooked up many a pot of risotto with very few mess ups. Just stick to the basic formula of slowly adding stock to the Arborio rice and stirring patiently for 20-25 minutes until the risotto reaches a creamy consistency. I love how easy putting together risotto is relatively easy, but guests are always so impressed whenever I serve it up.

Wild mushroom risotto is my absolute favorite, so I was intrigued when I came across a variation of it on epicurious.com - add lemon zest. I don't think I'll ever go back! The slight acidity and fragrant citrus aroma permeating the risotto brought out the earthiness of the morel, baby portabella, lobster, shitake, crimini and oyster mushroom mix.

I swear that once you master risotto once, you'll impress yourself time and time again.

Ingredients:

2 cups hot water

1/2 oz dried mixed wild mushrooms (my mix included morel, baby portabella, lobster, shitake, crimini and oyster mushrooms)

1/2 cup quartered baby bella mushrooms

3 cups chicken broth

1/2 stick (1/4 cup) unsalted butter

1/4 cup of heavy whipping cream

2 shallots, chopped finely

1 clove garlic, crushed

1 cup Arborio rice
1/4 cup dry white wine
1 tsp freshly grated lemon zest
2 tbsp freshly chopped parsley
1 scallion stalk, chopped
Salt and pepper to taste

Soak dried mushrooms in 1/2 cup of hot water. Warm chicken broth and 1 1/2 cups of water in sauce pan and maintain a low heat.  In medium-size skillet, warm 1 tablespoon butter over moderate heat and add shallots and garlic. Saute for 3-4 minutes before adding baby bella mushrooms. Strain dried mushrooms and squeeze out excess water. Add excess water from soaking into chicken broth and re-hydrated mushrooms to skillet. Add rice to pan with an additional 1/2 tsp butter; stir constantly for 2 minutes. Stir in wine and stir for 1 minute until absorbed. Ladle in 1/2 cup simmering broth and cream; simmer, stirring frequently, until broth is absorbed. Continue adding 1/2 cup of broth and stirring for around 20 minutes, until it is the consistency of a thick soup and the rice is still a bit firm. Stir in remaining butter, parsley and lemon zest. Season to taste. Sprinkle each serving with chopped scallions.

Proceed to high five yourself!

Hungarian Beef Goulash

Goulash is one of the most satisfying cold weather foods I can think of. Hell, I love it so much I'll eat it in 90 degree weather. When it's in the single digits as it has been in my neck of the woods, I've got hearty Hungarian stew on the mind.

Ingredients:
1 1/2  pounds  boneless chuck roast, trimmed and cut into 1-inch pieces
1/4  cup  all-purpose flour
1 tbsp   butter
2 white onions, chopped
2  garlic cloves, minced
2  tablespoons  paprika (I've said it before, I'll say it again -- smoked paprika is the best!)
1  tablespoon  red wine vinegar (or really whatever thinner vinegar you have on hand, I don't think it makes a huge difference if you sub with apple cider or a white balsamic. I'd avoid a rich, dark balsamic vinegar)
24 oz can of chopped tomatoes
1 teaspoon  caraway seeds, crushed
3  whole bay leaves
1  cup  water
14 oz can fat-free, low-sodium beef broth
6 medium sized Yukon gold potatoes, peeled and cubed
5 peeled carrots, cut into 3/4 inch disks
1 1/4 tsp salt
3/4 tsp freshly ground black pepper
Juice of 1/2 lemon

Dredge beef in flour and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a large stock pot over medium-high heat. Add beef to pot and cook until brown on all sides. Remove beef from pan and reserve.

Add onion and garlic to pan and sauté until lightly browned, then stir in paprika and vinegar. Cook mixture for 4 minutes before returning beef to pot. cook for 2 minutes.  Stir in tomatoes, crushed caraway seeds, bay leaves, 1/2 tsp salt, 1/4 tsp pepper, 1/2 cup water and beef broth. Bring to a boil and then cover, reduce heat and simmer for 2 hours. Add chunks of potato and carrots;  cover and cook until potatoes are tender (about an hour and a half). Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and lemon juice. Discard bay leaves.

Serve with crusty bread and a dark beer. Kyler picked up an amazing rustic rosemary garlic potato bread from Uprise Bakery and we drank Founders Breakfast Stout (Currently my fave beer in the whole wide world. It's a damn shame that it's seasonal and the season just ended...thus we stocked up).

Italian Egg Sandwich

This past weekend I was in Chicago visiting some girlfriends from college. We decided to save money and make brunch at home before a bloody mary bender. We found a simple, satisfying recipe in a Giada De Laurentiis cookbook (recipe can be found at link). My friend works at Naha and brought home an amazing loaf of cabbiatta, which made the sandwich really stand out.

I consider myself a bloody mary connoisseur and was very impressed by The Bad Apple. The bartenders were friendly and didn't mind when we inquired on what made their marys special (spice mixture, V8 juice and a really fun garnish of pickled peppers, olives, pickled cucumbers, etc).

'Twas a lovely Sunday in Chicago!

Tom Ka Gai (Coconut Chicken Soup)

I was feeling like Thai, but not feeling paying for it, so I decided to try making Tom Ka Gai. It was rich, aromatic, robust and exactly what I was looking for.

5 cups chicken broth
1 chicken breast, thinly sliced
1 carrot, peeled and chopped into 1" discs
1 1/2 cups chopped Chinese cabbage
1/2 cup straw mushrooms
2 roma tomatoes, roughly chopped
3/4 cup large roughly chopped peppers
1 small onion cut into wedges
3 tbsp crushed lemongrass
1 tbsp raw ginger cut in strips
1 cup coconut milk
juice of one lime
1 tsp fish sauce
1 tsp soy sauce
1 tsp granulated sugar
1tbsp cilantro
Siracha to taste

Combine broth, chicken, carrot, lemongrass, ginger and sugar in pot. Bring to a boil and cook for 10 minutes. Add fish sauce, soy sauce, tomatoes, mushrooms and onion and cook for another 5-7 minutes. Add lime juice, peppers and cabbage and cook for 5 minutes before adding lime juice and coconut milk. Depending on how hot you like it, add Siracha to taste. Top with cilantro and serve. Such amazing comfort food!

Leek Veggie Soup

I've never cooked with leeks before and with them currently in season, now is the perfect time . I was very excited about my leek undertaking (I geek out about food, what can I say) and for my first venture, I decided to make a brightly flavored leek and vegetable soup.  I found that the tartness of the lemon juice and the mild, onion-flavor of the leeks balanced beautifully.

Ingredients:
One large stalk of leek cut into 1 inch pieces
1 tsp olive oil
1 clove garlic, finely chopped
2 carrots, cut into semi-circles
2 cups vegetable stock
1 cup whole canned tomatoes, roughly chopped
1 tbsp fresh chopped parsley
1 tsp lemon juice
Salt and pepper to taste

Heat the olive oil in a pot over medium-low heat. Once oil is heated, add the leeks, garlic and a pinch of salt and sweat until they begin to soften. Add the carrots and continue to cook for 2-3  minutes.


Add the stock, tomatoes and pepper, and bring to a simmer. Reduce the heat to low, cover, and cook until the vegetables are tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Add salt and pepper to taste.

Pizza Margherita

The day I realized I wasn't going to be able to find a good Margherita pie in Columbia was the day I went out and bought a pizza pan and ingredients. One of the highlights of living in NYC (foodwise) was that at any time of day, pretty much whatever area you were in, you could get a decent slice of Margherita pizza...oh how I miss those days. If you ever find yourself in Park Slope, Brooklyn, check out Peppe's . It's an unassuming storefront joint, right next to the Prospect Ave R train stop, whose pies have caused a buzz among pizza lovers. Their chewy crust and simple sauce made from canned imported San Marzano tomatoes is bright, fresh-tasting and lightly seasoned. Sadly, I lack a coal oven, so my substitute isn't quite the same, but what can ya do?

Enter, delightful homemade pizza:

Ingredients:
Pre-made dough (just makes life easier)
1 small bunch basil cut in a chiffonade
1 cup Fresh mozzarella ciliegine (small mozzarella balls)
1 1/2 cups canned whole Roma tomatoes (San Marzano if you can find 'em)
4 tsp olive oil

Preheat oven to 475 degrees. Cover bottom of pizza pan with 2 tsp olive oil and spread dough thinly over pan. Cook dough in oven for 5 minutes. Remove pan from oven and drizzle remaining olive oil over pie. Cut tomatoes roughly and squeeze to remove moisture (I find this prevents the pie from getting soppy or wet). Scatter tomatoes and cheese over pie and cook for 9-13 minutes, until edges brown and the cheese is bubbling. Remove pie from oven and sprinkle basil over. Let cool for a few minutes before cutting.

Indulge and love it.

Peshawari Chappli Kabab Pitas

I was a new Arabic shop in Columbia, Olive Cafe, and came across a spice mix for spicy ground beef patties. This mix has a variety of fragrant spices, which were pretty spicy, but in a flavorful way. The patties reminded me of a carnivorous version of falafel. I'm not sure of the proportions, but here's the listing from the package: salt, red chili, coriander, cumin, ginger, garlic, dehydrated onion, pomegranate seeds, fine flour (wheat), black pepper, black cumin, cinnamon, mace, bay leaf, fenugreek leaves, carom, citric acid.

Ingredients:
Kebabs
1 lbs ground beef
1 small onion finely chopped
* 1/2 small green pepper finely chopped
1 clove smashed, minced garlic
3 tsp grated ginger
2 eggs
1 package of Peshawari Chappli spice mixture (use less for mild hot flavor)
1 cup vegetable oil

Israeli Salad
1 small cucumber cut into small cubes
3 roma tomatoes cut into small cubes (seeds removed)
1/4 small red onion finely diced
1/3 cup lemon juice
3 tbsp fresh parsley
salt and pepper to taste

Mix all salad ingredients and marinade in the refrigerator for 45 minutes.

Thoroughly combine kebab ingredients (except for oil), cover and refrigerate for 30 minutes. After 30 minutes, warm oil in large fry pan to medium high heat. With wet hands, form thin flat 3 inch round kebab patties. Fry in hot oil until brown and crispy on each side.

Serve in pita with hummus and salad.

*original recipe calls for 3 green chilies, rather than green pepper, but Kyler and I thought it was pretty spicy to begin with. If your stomach can handle crazy spicy food, feel free to sub chilies for green pepper.

Sweet and Sour Chicken

I'm not entirely sure where my mom found this recipe, but she makes a pretty great sweet and sour chicken. It's a bit time consuming to make since you have to batter and fry the chicken, but I think it's worth it for the final product.

Ingredients:

1 1/2 pounds of boneless chicken breast

1 large green pepper cubed

1 large red pepper cubed

1 large yellow onion cut in large pieces

1 can sliced water chestnuts

1 1/2 cups bean sprouts

1 pineapple, chopped into 1 1/2 inch pieces

1/2 cup vegetable oil

Batter:

1 cup flour

1/2 cup water

2 eggs

1/2 tsp seasoning salt

Sauce:

4 tsp cornstarch dissolved into 1 cup orange juice

1/2 cup water

3/4 cup of sugar

8 tsp

1/2 cup ketchup
8 tsp soy sauce
3 tsp vegetable oil

Mix together sauce ingredients and reserve. Heat oil in a deep wok. Cut chicken into 1 inc pieces. Mix batter and dip chicken into batter. Once oil has heated to 350, fry chicken and flip after 2-4 minutes on each side until evenly browned and remove from oil. Add peppers, onion, chestnuts, and pineapple to oil and stir-fry for 4 minutes. Add sauce to veggies and cook for another 2 minutes. Return chicken to wok and toss with vegetables until chicken is evenly coated with sauce. Serve over steamed rice.

Pumpkin Bisque

Annually, my mom kicks off our Thanksgiving meal with fragrant, rich pumpkin bisque soup. It's relatively easy to make, and my relatives are always rather impressed by this starter. In case you keep kosher (my parents do), this soup uses coconut milk rather than cream and is dairy free, so it can be paired with our meat-based Thanksgiving din.

Ingredients:
3 1/2 cups chicken broth
2 1/2 cups water
14 oz. can light unsweetened coconut milk
29 oz. can solid packed pumpkin
1 large Spanish onion, diced
1 large apple, peeled, cored and diced
3 cloves garlic, finely chopped
2 tbsp maple syrup or honey
1 tbsp fresh ginger, grated
2 tbsp coriander
1/2 tsp ground cumin
pinch of nutmeg to garnish
salt and pepper to taste

Mix all ingredients in a large pot, except the coconut milk. Simmer covered for 30 minutes. Puree soup with an immersion blender, food processor, blender or whatever method you prefer. Add coconut soup and continue to simmer for 10 minutes. Sprinkle each serving with a dusting of nutmeg.

Crazy Noodles at Mint Cafe in Cleveland

Every Thanksgiving I head to my hometown, Cleveland, to visit my family. People talk a lot of shit about the "mistake on the lake," but I must say, I'm quite fond of it. There's all kinds of delicious foods to be had (way more than my current digs, Columbia, MO).

Today I caught up with a friend at Mint Cafe in Coventry, a really cute area of Cleveland Heights. I got really amazing, greasy, delicious crazy noodles, which is pretty much a different name for standard drunken noodles. I was particularly thrilled because noteworthy Thai food is hard to come by in Columbia, thus my standards have been lowered significantly since leaving NYC in August.

Crazy noodles met my NYC Thai food standards and were fucking delicious, if i do say so myself. The soft wide rice noodles were stir-fried with chicken, shrimp, egg, onion, carrots, broccoli a chili laden soy sauce and basil leaves. They went a little heavy on the onions, but that was cool with me. All in all, my lunch was a delight.

Roasted Carrots Tossed in Dill

When I was in Columbia last week, I was invited to an early Thanksgiving dinner (which was unfortunately canceled...bummer). Anywho, I'd already peeled 4 pounds of carrots when I found out dinner was off, so you'd better believe I proceeded to roast the hell out of my carrots and toss them with dill once they were nice and caramelized.

Roasted Carrots Tossed in Dill

4 lbs carrots, peeled

3 tablespoons olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

2 tablespoons minced fresh dill

Preheat the oven to 400 degrees F.

Cut carrots diagonally in 3/4-1 inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 35-40 minutes, until brown and tender. Toss carrots with dill , season to taste, serve and enjoy.

Italian Style Cabbage Soup

Costing less than $1.50 per very filling serving, this rustic cabbage soup is perfect for weeks when you're hurting for money (thanks recession).

I've had a head of cabbage in my veggie drawer for the last 2 weeks and today, I decided to show it some love by making cabbage soup for lunch. Cooking cabbage with tomatoes is fabulous because it brings out a subtle sweet and sour flavor. Punch that tang up with ground pepper to taste (I used approx 1/4 tsp) and you've got a nice flavor profile that suggests you simmered this soup for at least an hour, despite the fact that from start to finish it took a mere half hour.

Ingredients (serves one very hungry girl):

2 cups veggie broth

1/2 of a 14 oz. can of whole peeled tomatoes (you can used diced if you want, but I like the rough shapes you get from just smashing the tomatoes in your hand)

2 tbsp olive oil

1/4 head of white cabbage, cored and roughly chopped

1 clove of crushed garlic

1/4 small white onion roughly diced

5 leaves of basil cut in a chiffonade

1/4 tsp thyme

1/4 tsp oregano

salt and pepper to taste

Saute onions in olive oil until translucent, add garlic, pepper and cabbage. Stir fry contents of pan for 2-3 minutes. Add broth, tomatoes (smashed into smaller pieces if you're going that route) and liquid from can. Add thyme and oregano and stir. Simmer for 15-20 minutes and add basil. Salt and pepper to taste.

Chicken Enchiladas

These took a while to make (had to simmer the filing for about an hour to get it nice and tender), but they were well worth the wait.

Kyler slathered his in cheese....

I didn't because I'm not a huge queso fan (pardon the shadow here)...

Chicken filling:
2 chicken breasts
1 tbsp vegetable oil
1/2 red pepper sliced into strips
1/2 green pepper sliced into strips
1 small yellow onion diced
1 clove crushed garlic
1 1/2 cups chicken broth
1 diced medium sized tomato
1 tsp dried oregano
1/2 tsp cumin
1/2 tsp cayenne
1/4 tsp cinnamon
1/2 tsp garlic powder
salt and pepper to taste

Heat oil in medium saucepan and add onions and garlic. Cook until brown and then add peppers, tomato, seasonings, chicken and broth. Stir and simmer at a medium low heat. After about 45 minutes, remove chicken breasts, shred and return to pan. Cook for another 15-20 minutes.

Enchiladas (not so homemade...ew, I'm like crazy Sandra Lee!):
1 package fresh tortillas
28 ounce can of enchilada sauce (we went with mild red by La Victoria)

Heat enchilada sauce in a shallow pan. Cover the bottom of a deep baking dish with sauce. Dip each tortilla individually in the warm sauce, roll chicken mixture in tortilla (keeping the meat all on one side before rolling is a good way to keep them from falling apart). Line rolled tortillas up side-by-side in pan. Top with remaining sauce and top with as much, little or no cheese at all. Bake at 450 for 30 minutes.