Spinach Stracciatella Soup With Orzo

Another Skinny Taste recipe!

I saw this recipe online, and the reviews said it was fast and delicious.

Welp, count me in.

It's almost November, so that means two things. SOUP AND BOOTS!!! Ok, fine, it's still in the 90's, so both are sorta still uncomfortable, but I refuse to give in. I'm going to sweat my ass off in my boots while eating hot soup AND I'LL LIKE IT.

Anyway.

This soup was GREAT. It was super fast, and a total hit. I cooked up some sweet chicken sausage and tossed that in there at the end. It fit together perfectly.

I also like that this has egg in it, even if just a bit. Provides a little protein.

• 6 cups fat free chicken broth
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped flat-leaf parsley
• 9 oz baby spinach
• 4 oz uncooked orzo
• Salt and freshly ground black pepper

Bring 5 cups chicken broth to a boil. In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Whisk into boiling pot and cook 3-4 minutes on low. Add orzo and cook according to package directions. When pasta is done, add the baby spinach and mix until it welts. Remove from heat,add salt (if needed) and pepper to taste. Ladle into bowls and top with additional grated cheese.

Chicken and Chorizo Casserole

The other night, I decided to make myself dinner. I was going to make fish, rice and asparagus. Healthy! I got excited when I remember that I had some homemade balsamic dressing in the fridge and decided to dump it on EVERYTHING. Omg. 4 bites in and I never wanted to taste that damn dressing again. Blech. I called it a bust and ate frozen yogurt for dinner. That is how you adult. Before I left, I decided I wanted to do some late night cooking. REAL cooking. That way I wouldn't be screwed again the next day for food.

This recipe came from What to Cook and How to Cook It, a cookbook my sister got me last Christmas. I love it because it has a picture of all the ingredients AND a picture of each step. Ah lav pitchurs!

Ingredients
1lb 2oz skinless, boneless chicken thighs
5 oz chorizo (see note)
1 Tsp olive oil
1 onion (I used yellow)
2 cloves garlic
1 red bell pepper
1 tsp ground cinnamon
2 tsp sweet smoked paprika
1 tsp dried thyme
3 Tbl dry sherry or white wine
1 (14.5 oz) can chopped tomatoes
1 cup chicken broth
1 (14.5 oz) can chickpeas, drained
1 handful fresh flat-leaf parsely
S & P

(chorizo note from the recipe: there are two types: cooking chorizo, which is soft, like a regular sausage, and cured chorizo, which is firm and dry, and is eaten raw, like salami. Either type will work, but choose the cooking chorizo if there's a choice. I got fresh pork chorizo from the butcher at Whole Foods and it was DELICIOUS.)

1. Cut the chicken into bite-size chunks and the chorizo into thin slices. Place a large heavy frying pan or shallow flameproof casserole dish over medium-high heat, then add 1 Tbl olive oil. After 30 secs, add the chorizo. Fry for 3 mins, stirring occasionally, until the chorizo is starting to crisp and has released some of its red oil.

2. Transfer the chorizo to a plate and set it aside. Add the chicken to the pan, season with salt and pepper, then fry for 5 mins, stirring often, until golden.

3. While the chicken cooks, start preparing the vegetables. Thinly slice the onion and garlic, then seed the pepper and cut it into chunky strips. Add them to the pan, then reduce the heat. Cook gently for 109 mins until the onions, peppers and garlic have softened, stirring every few mins.

4. Stir in the cinnamon, paprika, and thyme and fry for 1 min, until fragrant.

5. Reduce the heat to medium. Now pour in the sherry or wine - it will sizzle and reduce down to almost nothing (Ehh...my pan must have had more liquid than hers did, because mine didn't sizzle and reduce that much. No harm done, though). Then add the tomatoes and broth. Stir, then simmer, uncovered, for 15 mins, until the sauce has thickened a little and the chicken is tender.

6. Add the chickpeas and chorizo to the pan, stir well, then simmer for 2 more mins, until heated though.

7. Roughly chop the parsley leaves, add to the casserole, then stir to combine. Season to taste with salt and pepper. Drillzle with extra-virigin olive oil, if you wat. Serve with crusty bread (I didn't, I served it over rice).

This dish turned out SO fragrant. It smelled and tasted delicious. I love the combination of spices, as well. It's a one pot dish, which is certainly always appreciated.

Whole Wheat Pumpkin Spice Latte Muffin Recipe

And more Pumpkin Day Prep! (recipe)

Ingredients

The muffins:
• 1 1/2 cups whole wheat pastry flour (mine's just ww, not pastry. Worked fine.)
• 1 tsp baking soda
• 3/4 tsp ground nutmeg
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 tbsp espresso powder
• 2 tbsp hot water
• 1 cup canned pumpkin
• 1/2 cup plain fat-free Greek yogurt
• 3/4 cup (packed) brown sugar
• 2 tbsp canola oil
• 1 large egg
The topping:
• 1 1/2 tsp granulated sugar
• 3/4 tsp ground cinnamon

Instructions

The muffins:
1. Preheat the oven to 375 degrees F. Place 12 liners in a muffin tin and spray the liners with cooking spray.
2. In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, cloves and salt.
3. In a small bowl, stir together espresso powder and hot water until espresso powder dissolves. Let it cool to room temperature.
4. In the bowl of a stand mixer (or a large bowl with a hand mixer), combine pumpkin, yogurt, brown sugar, canola oil, egg and espresso powder mixture. Mix on medium speed until well combined.
5. Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.
6. Spoon the muffin batter into the prepared muffin cups.
7. Bake until a toothpick inserted in the center of the muffins comes out clean, about 25 minutes.
8. Remove muffins from the pan and allow to cool. Serve.

I sampled one. FOR BLOGGING PURPOSES ONLY. Holy crap it's delicious. 

Crock Pot Turkey White Bean Pumpkin Chili

October first is Pumpkin Day for Nicole and me.

All things pumpkin are to be consumed.

ALL OF THEM.

Since I'm going out of town this weekend and am training someone Monday after work, that leaves me with approximately zero time to make delicious pumpkin things to shove in my face on Monday.

Oh hey! I have a freezer!

Boom.

I'm prepared as ish, you guys.

I started off with this chili, which I cooked through the night last night in my crock pot. I heart that thing SO HARD.

Ingredients:

• cooking spray 
• 2 lb 99% lean ground turkey
• 1/2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp chili powder, to taste
• 2 bay leaves
• 2 tsp cumin
• 1 tsp oregano
• 2 (15 oz cans) of white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree (not pumpkin pie filling)
• 4.5 oz canned chopped green chile
• 2 cups low sodium, fat free chicken broth
• fat free sour cream for topping (optional)
• chopped cilantro and chives for topping (optional)
• salt and pepper to taste

Directions:

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. 

Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasoning to taste before serving.

After it was done, I divided it up into small containers and stuck in the freezer to save for Monday. In the SMALL spoonful taste I had, it was legit. Bring on Pumpkin Day.

Slow Cooker Steal Cut Oatmeal

I have made a discovery.

And it is GLORIOUS.

I put this together right before I go to sleep. When I wake up, the entire apartment smells so gloriously delicious that I am more than happy to jump out of bed. That doesn't usually  happen with my 5:15 wake up call, TRUST ME.

Side note: the first time I made overnight oatmeal it was from a different recipe (which I, naturally, didnt save), and it included only water (actually I did a little almond milk for flavor), oats and cinnamon. That's a little less fussy than this recipe, but it was still delicious. The first recipe called for 1 cup of oats to 4 cups of liquid and I was happy with the outcome. The recipe below called for 1:3, so I increased the liquid. It cooks for SO long that you don't want it to burn or get dry.

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk) (I used 2 cups of almond milk)
• 1-1/2 cups water (2 cups)
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional) (psh, Im not one to turn down butter)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray (didn't do this the first time and spent about 83 hours trying to scrap the goop off and scrubbing the pot. USE THE SPRAY!). Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

It develops a pretty this "crust" along the walls, which is actually my favorite part. I toss the leftovers in the fridge and heat it up pretty much following her instructions.

GO MAKE THIS NOW, DO IT!

Crockpot Beer Chicken Tacos

With the dipping temps outside comes boots and crockpotting! Woot!!

The original recipe by How Sweet Eats is for carnitas, but I had chicken on hand, so that's what I went with.

Crockpot Beer Carnitas

serves at least 6 generously with leftovers

5-6 pounds pork shoulder roast (or butt)

1 tablespoons canola oil

8 ounces of your favorite beer

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 tablespoons smoked paprika

1/2 tablespoon cumin

1 1/2 teaspoons onion powder

1 1/2 teaspoons chili powder

1/2 teaspoon garlic powder

for serving: corn tortillas, guacamole, fresh cilantro, freshly chopped mango.

Combine seasonings together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).

Add pork to the crockpot and sprinkle seasonings all over. Pour in beer, then cook on low for 10-12 hours. Check once or twice if possible and if needed, add more beer (I did not add any). Before serving, use forks or kitchen tongs to shred pork. Let sit on low or warm for another 20-30 minutes before serving.

Ok, SO. I used about 5 chicken breasts, which is significantly less than the 5-6 lbs of pork called for in the recipe. Naturally, I didn't adjust anything else. The end result was a little soupy and a little salty. The other spices seemed fine, just a little salty. HOWEVER. It was still great. We served it on pita with cheese and avocado and it was delicious. 

Chicken Taco Bowls

Recipe and pictures from Budget Bytes.

Hoooo boy. We have a keeper with this one, folks! This was super simple and SUPER tasty. It says to cook on low for 8 hrs, but I was in rush and cooked it on high for 3 hours. It wasn't AS shreddy and fall apart-y as slow cooker chicken usually is, but it was still cooked and perfectly moist.

INGREDIENTS		COST
1.5 lbs.	chicken breasts	$2.90
1 (16 oz.) jar	salsa	$1.99
1 (15 oz.) can	black beans, drained	$1.19
1/2 lb. (8 oz.)	frozen corn	$0.57
1 Tbsp	chili powder	$0.15
1/2 Tbsp	cumin	$0.07
1/2 Tbsp	minced garlic	$0.10
1/2 tsp	dried oregano	$0.03
1/4 tsp	cayenne pepper	$0.02
1/4 tsp	salt	$0.02
to taste	cracked pepper	$0.02
2 cups	dry rice	$0.66
8 oz.	shredded cheddar	$2.49
1/2 bunch	cilantro (optional)	$0.45
TOTAL		$10.66

STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.