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Archive for the category “tomato”

27 Jun 2013

Veggie Meatloaf

 

veggie meatloaf

For the most part I don’t have to hide veggies in food to get Little B to eat them. She goes after most of them with a vengeance or by way of an earnest request. Like her all time favorite snack, frozen broccoli “trees”. Yep. Straight out of the freezer. They started out as something to gnaw on when she was teething, but survived as a favorite long after. We try to offer her vegetables every chance we get, even in restaurants, in spite of the restaurants efforts to fill her otherwise. The kid menus at most places include breaded chicken tenders, pasta, sad little mini burgers or a hot dog. Besides being loaded with carbs and often deep fried, such offerings have little nutritional value or variety to expand little palates. More often than not we end up ordering soup or a side of vegetables for her from the non-kid menu. She dives right in. A few times I have tried to order the kid food, but she finds the food as unappealing as I do. It is refreshing to go to a restaurant and actually see smaller versions of the food offered on the rest of the menu, like 1/4 rack of ribs at a barbeque joint, or a kid size version of seafood at a seafood joint. What a concept! I rant because our travels recently have taken us to new restaurants in new places, and I am reminded that sometimes it is not easy to keep Little B eating our version of healthy away from home. This recipe actually stemmed from my desire to use up the vegetable odds and ends in the fridge. It worked very well, held together like meatloaf tends to not want to do. On top of it all Little B ate it up in spite of not being one of her favorite veggies – frozen broccoli, green beans or squash.

Veggie Meatloaf

1 ½ pounds ground beef
2 Tbsp tomato paste
2 stalks celery
1 carrot (or 1 ½ cups mini carrots)
1 small yellow onion
2 cups fresh spinach
4 cloves garlic
3 eggs
½ cup fresh parsley
1 Tbsp dried thyme leaves
1 tsp ground cumin
1 tsp sea salt
½ tsp ground black pepper
1 tsp paprika
1 cup sharp cheddar cheese, grated

In a blender or food processor add tomato paste, celery, carrot, onion, spinach, garlic, eggs, thyme, cumin, salt, pepper and paprika. Pulse until vegetables are very small pieces and herbs are combined. In large bowl combine beef and vegetable mixture. With your bare hands mix meat and vegetables until all the meat is coated and the vegetables are combined with the meat. Press mixture into rectangular bread pan. Bake at 350 for 45 – 55 minutes, until cooked through. Sprinkle top of loaf with cheese and place in hot oven with heat off for five to ten minutes, until cheese is melted. Remove from oven and let rest for about five minutes. Slice in pan, arrange on serving tray and serve.

Posted in baked, beef, eggs, garlic, onion, parsley, Silver Spring Kitchen, tomato, Uncategorized, vegetables, wheat free | Leave a Comment
22 Jun 2013

Caprese Salad

caprese

Basil always reminds me of Italy. In 2004 Big D and I explored Rome and Tuscany with another couple. There were, as always, some ups and downs during the trip. Big D’s luggage was not found until halfway through the trip, the pool at our villa was too darned cold for midnight skinny dipping, and cheap grappa is nasty when imbibed warm and straight. The luggage was finally found and took forever because the villa was not easy to find and the local washer/dryer machine was not really a dryer. No solution about the pool, except for some teeth chattering. The grappa was resolved with ice and mixing it with Coke Light (Italy’s version of Diet Coke). Very potent. The reminder basil gives me relates to the week we spent at the little villa. It had three bedrooms upstairs, a dining area and living area downstairs. There was also a lovely, large kitchen. Right outside the kitchen was an herb garden. Even being early summer, it overflowed with rosemary, oregano, thyme, parsley and of course basil. Most nights Big D and I would walk to the co-op in the nearby village, pick out fresh beef and vegetables, walk home, pick a collection of herbs and cook cook cook! The couple we traveled with often went out to eat at one restaurant or another, so we had the place to ourselves for the night. It was a wonderful, quiet time of day after exploring Siena, Pisa, Florence, Rome…. When I smell basil I think of the quiet evenings, fresh steaks and veal, and another, funny and memorable element – frogs croaking in the pond below our bedroom window all night. Believe it or not it was like an elixer, lulling us to sleep. On to the salad. I almost called it insalata caprese, but decided not to because of the – dum dum dum – basalmic vinegar. I loved salad when made with fresh ingredients and high quality olive oil, but never recall seeing the basalmic vinegar offered in Italy, only in the US. My research was consistent. Insalata caprese is typically seasoned with salt, pepper and olive oil.

Caprese Salad

1 large red tomato
1 ball fresh mozzarella
1 large stem fresh basil
Extra Virgin Olive Oil
Aged Basalmic Vinegar
Salt and Pepper to taste

Slice tomato and mozzarella into slices of equal thickness. Sprinkle slices with salt and pepper. Layer slices with leaves of basil. Sprinkle salad with olive oil and basalmic vinegar. Serve immediately.

 

Posted in cheese, salad, side dish, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
13 Jun 2013

Stuffed Flank Steak

stuffed flank steak

Flank steak, also known as skirt steak, used to be cheap. It was a slightly tougher cut of meat that could be marinated and grilled or broiled, cut up and served south Texas style as fajitas. It still can, but the cheapness is gone. I don’t know what happened. Maybe, like buffalo wings, it got popular and so the price hiked. Did price hike because of demand, or the mere fact the price was higher, and so demand increased? I guess I could go back to my college business textbooks and try to dig deeper, but not gonna do it. The point here is I have turned the once cheap fajita meat into a fancy looking main dish that went POW! Of course, anything with goat cheese tickles my fancy, but the cheese combined with the steak resulted in a tangy, juicy roll. I made a couple and ended up freezing one, and I discovered it froze well, too! Double POW! You can still make old, reliable fajitas with flank steak, but if you want to get a little fancier, you definitely can!

Stuffed Flank Steak

1 – 2 large flank steak (1 ½ – 2 pounds total)
8 ounces bacon
½ cup red onion, finely chopped
4 garlic cloves, sliced
4 – 5 ounces goat cheese
1 Tbsp fresh oregano leaves, coarsely chopped
8 ounces baby spinach leaves
8 – 12 wooden toothpicks

Preheat oven to 400 degrees. Slice bacon into ¼ inch strips. In a medium skillet over medium heat  cook bacon until it begins to release fat. Add onion and garlic and continuing to cook until garlic slices begin to brown. Transfer bacon, onion and garlic to paper towel to soak up extra grease. Lightly salt and pepper the steak. Place steak between two layers of cling wrap. With a tenderizing mallet or side of a regular hammer flatten steak until about ¼ inch thick. Remove the top layer of wrap. Spread the goat cheese on the steak, leaving about ½ inch border around the edges. Make a layer of spinach leaves on top of the cheese. Sprinkle the bacon, garlic and oregano on top of the spinach. Add another layer of spinach. Sprinkle spinach with a little more salt. To roll the steak, begin by lifting the wrap edge on the long side of the steak, pull the steak off the wrap and begin curling it over the spinach. Continue rolling it, squeezing slightly to keep the roll an even size along the length. When completely rolled, place the seam facing up. Impale the roll every inch along the seam with toothpicks. If it is thin enough on the ends, weave a toothpick across them to seal it – like you would a straight pen through cloth. Place the roll in a shallow baking dish or baking sheet covered with foil. Bake for 20 minutes. Turn oven temperature down to 350 degrees and cook for 20 – 30 minutes longer, depending on thickness of steak and desired doneness. I like it more rare, so the shorter cooking time appeals to me.

Posted in baked, beef, cheese, garlic, Silver Spring Kitchen, tomato, Uncategorized, vegetables, wheat free | Leave a Comment
09 Jun 2013

Gazpacho

20130609-080341.jpgLook at me diving into summery goodness! I am not a real big fan of summer heat, which is only kind of funny, considering I grew up in Texas, where hot and humid are the name of the game for half the year. Maryland has its share of hot and humid, but for only a fraction of the Texas time, thank goodness. After a particularly rainy week we landed ourselves in the RV for a mostly warm, sunny weekend. Such a weather change inspired me to make a nice, cold soup to go with our fire seared meaty dinner. I stocked up on some fresh vegetables, threw them in a blender and waited, not turning on an oven or firing up a single burner on the stove. The meat got cooked over the fire pit as the sun set, making for a beautiful summer meal at twilight and grand evening of simple, refreshing food.

Gazpacho

2 pounds ripe tomatoes, coarsely chopped
1 small cucumber, peeled
1/2 red bell pepper, seeded and chopped
3 garlic cloves, crushed
1 cup fresh cilantro, loosely packed
1/2 cup parsley, loosely packed
1/2 sweet Vidalia onion, coarsely chopped
1/2 tsp sea salt
1/8 – 1/4 cup sherry

Combine all ingredients except sherry into a blender or food processor. Pulse until combined and all pieces uniform size. Add 1/8 cup sherry and pulse again to combine. If you like chunkier soup like me don’t pulse further. For smoother soup, continue pulsing to desired texture. Depending on the sweetness of the tomatoes and onion you may need more sherry and/or salt. If you are not sure, chill soup for about an hour and taste before deciding to add more. Chill at least two hours or overnight before serving. Garnish individual servings with any combination of tomato/cucumber/bell pepper/herbs you wish.

Posted in cilantro, cucumber, garlic, onion, parsley, RV Kitchen, seasonal, soup, tomato, wheat free | Leave a Comment
29 May 2013

Steak in Tomato Spinach Sauce

sauteed beef with tomato and spinach sauce

We are moving soon. Again. Not a big move for now, just a short term local move before a bigger move. We don’t know when or where the bigger move will occur, but want to be ready, which means not signing a long term lease or making a real estate purchase. A move translates into me trying to clear out the fridge, freezer and pantry. The less I have to move that is perishable or heavy, the better. This recipe used the last big can of tomatoes from the pantry and some stray steak from the freezer. I like never-been-frozen steak straight off the grill, but if it has been frozen I don’t mind baking or broiling or smothering it in sauce. I like how the tomato and spinach made the sauce nice and rich. Serve it next to or on top of some baked spaghetti squash. I ate too much. Roll me on over to the couch!

Sauteed Steak with Tomato and Spinach

1 Tbsp extra virgin olive oil
½ medium yellow onion, roughly chopped
3 cloves garlic, roughly chopped
2 cups fresh spinach
12 – 14 ounces tomato puree
½ cup dry red wine
2 tsp dried oregano
2 tsp dried parsley
1 tsp ground thyme
1 tsp sugar or sweetener equivalent
1 ½ Tbsp butter
1 pounds thin steak
Salt and pepper to taste

Slice steak against the grain into bite-sized pieces, then season generously with salt and pepper. Set aside. Roughly chop spinach into 1-inch pieces. In medium pot over medium-high heat add olive oil. When oil is hot add onion and garlic. Cook until onion and garlic begins to brown, about two minutes. Add spinach and toss with onion and garlic until most of it wilts, about three minutes. Add oregano, parsley, thyme, tomato, sugar/sweetener and wine, then stir. Lower heat to simmer, and cook uncovered for about ten minutes until it begins to thicken. Cover sauce and cook for 20 – 30 more minutes. Set aside. Right before the simmer time is over heat a shallow saute pan over high heat. Add the butter. Just before it begins to brown add the meat and toss until coated with butter. Continue tossing until steak is cooked to desired doneness (for me about 3 minutes for medium rare). Remove from heat. Add the meat to the sauce, stir and continue simmering for about five minute. Salt to taste. Serve immediately over spaghetti squash, pasta or rice.

Posted in beef, garlic, parsley, sauces, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
28 Mar 2013

Rootless Pot Roast

rootless pot roast_edited-1

Pot roast without carrots and potatoes? Well, yeah. I wanted to make a pot roast but without the added carbohydrates from carrots and potatoes. I could cook it all together then not eat the root vegetables, but they would be so sad, and so would I. Instead I added cabbage and onion to soak up the zesty flavors and compliment the meat. Of course, after so much cooking time the roast was falling apart and the vegetables were almost dissolved. It made for a rich, smooth sauce with a hint of veggies. Some gently steamed lime infused broccoli on the side worked wonders and loved the sauce. As my grade school companions would say, KISS – Keep It Simple Stupid. Always a good, yet slightly crude and blunt piece of advice.

Rootless Pot Roast

3-4 pound beef chuck roast
1 medium yellow onion, roughly chopped
½ large head green cabbage, roughly chopped
6-8 ounces tomato paste
2 cups water
1 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp dried parsley leaves
1 Tbsp dried thyme leaves
2 tsp cumin powder
2 tsp sea salt
1 Tbsp paprika

In a medium bowl combine tomato paste and water. Stir until paste is dissolved. Add all the spices and continue stirring until combined. It will actually thicken. In a crock pot add a layer of vegetables using half the onion and cabbage. Add the roast and pour the sauce on top. Sprinkle the rest of the vegetables over the roast. Cover and cook on high for 5-7 hours or on low for about 10 hours.

Posted in baked, onion, parsley, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
14 Mar 2013

Dad’s Spaghetti Sauce

dads spaghetti sauceYou may not have noticed, but earlier this month I began a greenish/Irish theme, which will lead us up to St Patrick’s Day and beyond. Last year I covered traditional stuff like corned beef and cabbage, colcannon and the less traditional but politically symbolic white chocolate frito popcorn. This year I started with coleslaw, which has green cabbage, followed by some chicken with the green of spinach, then the Dublin Coddle, with a slightly more Irish leaning. I really enjoy St Patrick’s Day. Not only because I am about 87% Irish, or that I have a dual citizenship, or that it is another excuse to drink a little too much, but also because when I was growing up we laughingly called everything my dad made ‘Irish’. Irish popcorn, Irish fajitas, Irish potato salad, Irish steak…you get the idea. The dishes did not necessarily have a historically Irish origin, but because a big Irishman with blue eyes put effort into making it for his loved ones. My dad’s specialties were typically products from the outside charcoal grill. He cooked meat exceptionally well. Whether it was fajitas, steak, chicken or a whole passel of meats in his tower smoker – ribs, ham, turkey, roast – if it used to walk he could cook it, and it tasted great. He was the reason I rarely ever ordered steak in a restaurant until I moved out of the house. Restaurant steak always tasted salty, but not flavorful. I know most of his secrets, and I may share them one day, but today is not the day. Today I share with you his spaghetti sauce. One of his two significant non-grill, non-smoker dishes. In case you were wondering, his other dish was potato salad. Now on with the spaghetti sauce. I have done other tomato-based sauces, but this one is consistent with what he always made. Huge batches filled a big old aluminum pot that simmered on the stove top all day. It smelled heavenly, especially walking into a warm house on a cold, wet Texas day. It smelled like comfort, which is what I often sought on a wet Saturday after playing soccer or doing yard work. When I got older I helped him make it, discovering his penchant for perfectly sized chopped veggies and just the right combination of herbs. Another thing about his sauce – he rarely used fresh ingredients. I don’t consider it a good or bad thing. The sauce was always full of flavor and satisfying. He grew up during the Great Depression, which I think established for him certain habits, including the stockpile of canned and dried goods. You should have seen our pantry when I was growing up – we never failed to have fresh meat, fruit or veggies, but if we didn’t there were always canned. I still love the taste of canned spinach and pineapple – separately, of course. I recognize the canned and dried elements in this recipe. I don’t think you can beat the finished product very easily. I have made a version of this from scratch – fresh tomatoes, fresh herbs…it was good, but you know, after cooking it for so long, I could hardly tell the difference. Maybe it was because I tweaked it until it tasted like Dad’s version, or maybe because after enough cooking the fresh version tastes like the Hunt’s canned version. On top of everything else, I found a great new base to hold the sauce – broccoli slaw. In the past I have used traditional spaghetti pasta, gluten free pasta, spaghetti squash and just chopped sauteed squash. This time I saw some broccoli slaw on sale at the store – it is basically broccoli stems cut julienne and packaged with a bit of carrot and red cabbage. I microwaved it straight from the freezer for five minutes to soften, salted it then set it on a plate and topped it with sauce. The texture worked great – not pasta-y, but definitely a strong texture that worked with the sauce. It is my new favorite to pour things over. I can imagine a decadent cheesiness next time, or maybe some kind of lasagna concoction…

Dad’s Spaghetti Sauce

2 Tbsp extra virgin olive oil
1 small white onion, chopped
6 cloves garlic, crushed
1 pound ground beef, 15% fat or less
1 medium green bell pepper, chopped
3 stalks celery with leaves, chopped
1 tsp sea salt
½ tsp ground black pepper
2 Tbsp dried parsley leaves
1 ½ Tbsp dried oregano leaves
1 Tbsp dried basil leaves
42-56 ounces Hunt’s brand canned diced or plum tomatoes
6 – 8 ounces tomato paste
1 tsp truvia, or one small pinch of pure stevia
More salt to taste

In a deep stock pot heat to medium high and add olive oil. When oil is hot add onions and garlic, saute until the onion sweats (gets shiny and releases liquid). Add ground beef. Break meat up with a wooden spoon and saute until browning begins, but not until it is completely cooked. Add bell pepper, celery, salt, pepper, parsley, oregano and basil. Stir and cook until vegetables begin to soften. Add tomatoes and stir some more. Bring to a boil, cover, reduce heat and simmer for 2 hours (or more). Sprinkle in sweetener, to bring out the tomato flavor, and stir well. For an additional 30 minutes to an hour simmer with the top tipped so steam escapes. The sauce should thicken noticeably. Turn off heat and cover. Let sit until ready to serve, or cool to room temperature and refrigerate overnight. If you double or triple the recipe there will be plenty to freeze in reasonable portions. Reheat slowly on the stove top. Serve over your preferred base – either al dente pasta, spaghetti squash, or my new favorite, cooked broccoli slaw.

Posted in beef, garlic, onion, parsley, sauces, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
26 Feb 2013

Little Cheesy Meatballs

cheesy meatballs_edited-1

Little B requested meatballs. Since there was some ground beef in the fridge, how could I refuse? She wanted to ‘have a conversation’ (her favorite phrase lately) about what else to include in the balls besides meat. We decided on garlic, black olives and cheese. We tossed it all into a bowl and had a blast smooshing it all together with our hands. They were just yummy, especially for me with the spicy sauce on top. Little B ate them plain with a side of veggies. I was tempted by pasta and currently in the absence of spaghetti squash, but decided to serve these meatballs over some sauteed zucchini and top with some spicy sauce, which Little B did not care for. She has a pretty diverse palate, but has not yet acquired a taste for the hot side of spicy. We will work on that. Eat up!

Little Cheesy Meatballs

2 pounds ground beef
1 cup sharp cheddar cheese, grated
¾ cup black olives, chopped
2 eggs
2 cloves garlic, crushed
1 Tbsp dried parsley leaves
1 Tbsp dried basil leaves
1 tsp onion powder
½ tsp cumin powder
½ tsp sea salt
¼ tsp black pepper, ground

Preheat oven to 350 degrees. Set out mini muffin pans to accommodate approximately 40 meatballs (large baking sheets will work too, but the cheese might leak out a bit and leave the meatballs). In a large bowl add all ingredients. Pull up your sleeves up. Using your hands, squish all the ingredients together until well combined. Mold balls to about one inch in diameter and place one in each muffin spot. Bake for about 20 minutes until bubbly. Remove and let cool about five minutes before plating and serving.

To serve the meatballs as shown in the picture, it is easy to prepare stuff while the balls are baking. For the sauce combine a small can of tomato paste and medium size can of tomatoes and chiles (or just diced tomatoes if you want mild sauce). Let simmer with a sprinkle of salt until heated through. For the zucchini, cut up squash in two-inch pieces. Heat 1 – 2 Tbsp of butter, then add zucchini. Saute with a sprinkle of salt and pepper until softened a bit, about five minutes. Add the meatballs on top of the zucchini and under the sauce.

Posted in baked, beef, cheese, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
28 Jan 2013

Texan Macaroni and Cheese

texan mac and cheese_edited-1

I am evil. Really evil. I had a craving for one of my dishes of yore and just had to make it. I include here the evil and less evil versions of the recipe. A few years ago I had this idea to play around with food and enter cooking contests. The hankering did not last long and I never won anything, but experimenting with one particular dish holds some sweet memories for me. I have always liked macaroni and cheese, but am often disappointed in the lack Of flavor in some versions. I like sharp cheeses and some punch in the flavors soaked up by the pasta. Growing up we would have the Kraft version on Fridays in lent. It did not feel like much of the meatless sacrifice it may have been intended, although it was a variation on the protein rich meals we usually ate. When I decided to join a macaroni and cheese recipe contest I was determined to have it taste the way I loved. At the time my brother and I happened to be visiting my parents. We spent a crazy late night making at least three batches of the stuff, working to make sure the cheese sauce was smooth and the final baked results were not dry, but also not runny. We had a lot of fun, caught up on each others lives and finished off the leftover beer, among other things. I don’t get to spend much time with my brother these days, so it was a treat to share the kitchen with him. It was a marathon cooking and picture fest, which I hope did not keep our mom up too late. She probably enjoyed lying awake laughing at our conversations. I never asked. Here is the original, non-award winning recipe and a lower carbohydrate, wheat free version. They both work, but the non-wheat pasta version results in an extra nutty flavor from the quinoa, I think. Overall, the combined flavors of Mexican beer, cheese and the tomato/chilies remind me of the south Texas foods I grew up with. Totally appeased my comfort food hankerings and brought back great memories.

Texan Macaroni and Cheese

Wheat Version

1 pound elbow pasta
1 can tomatoes and green chilies
1 1/2 lb Sharp or Medium Cheddar Cheese, grated
5 oz goat cheese
12 oz Mexican beer (suggest Negro Modelo)
1 can condensed cream of celery soup
2 tsp ground cumin
½ tsp sea salt
1/2 cup heavy cream
2 large eggs
1 Tbsp butter (for baking dish)
1/2 lb Monterrey Jack Cheese, grated
1 tsp paprika
1/2 cup crushed tortilla chips (optional)

Cook pasta per package instructions for al dente and rinse with cold water. Drain well. Heat medium pot over medium-high heat. Add tomatoes and chilies, beer, goat cheese, cream of celery soup, salt and cumin. Stir until blended and heated through. Turn heat to medium-low. Gradually add Cheddar cheese, stirring occasionally until cheese is melted. Remove pot from heat. Preheat oven to 350 degrees Fahrenheit. Add pasta to cheese mixture and combine until pasta is well coated. In separate bowl mix together cream and eggs until eggs are well beaten. Gradually fold cream/egg mixture into pasta until thoroughly combined. Butter 9 x 13 baking dish. Pour pasta mixture into dish. Bake uncovered for 20 minutes in preheated oven. Remove dish from oven and sprinkle Monterrey Jack cheese over pasta, followed by sprinkling paprika, then tortilla chips (optional). Bake for an additional 18 – 20 minutes until the top cheese is bubbly and browning. Remove from oven and let rest for ten minutes before serving.

Non Wheat Version

1 pound wheat free elbow pasta (suggest quinoa version)
1 can tomatoes and green chilies
1 1/2 pounds Sharp or Medium Cheddar Cheese, grated
5 oz goat cheese
12 oz Mexican beer (suggest Negro Modelo)
¾ cups heavy cream
½ cup chicken or vegetable broth
1 Tbsp arrowroot flour
2 Tbsp butter
1 tsp salt
¼ tsp pepper
2 tsp ground cumin
1/2 cup heavy cream
2 large eggs
1 Tbsp butter (for baking dish)
1/2 lb Monterrey Jack Cheese, grated
1 tsp paprika

The instructions of the recipe are the same except for one extra step. There are ingredients substituting the cream of celery soup that need to be added when the sauce is hot. Before turning off the heat and adding cheddar cheese to the sauce, add ¾ cup cream, broth, butter, arrowroot flour, salt and pepper. Using a whisk stir until the sauce is smooth. Continue with the recipe directions.

Posted in baked, casserole, cheese, Silver Spring Kitchen, tomato, wheat free | Leave a Comment
24 Oct 2012

Thyme and Lime Chicken Soup

You are walking along enjoying the crisp fall breeze, when you suddenly have an urge for a bowl of hot chicken soup. You run by the store and into the soup aisle, only to discover that all their offerings include noodles, rice, tons of salt, preservatives and fillers. Where, oh where, is the veggie and chicken filled bowl of goodness you were craving? And what about that extra twist you want to be surprised with as the first spoonful slides down your throat? Well, here are all the things you’re looking for! The surprise is how wonderfully the beer mixes with the lime juice and thyme to give the soup a nip not usually found in chicken soup. Don’t worry. After hours of exposure to heat the alcohol cooks away, but the more subtle flavors of the beer stays in the soup. Little B inhaled two bowls in one sitting. Enjoy!

Thyme and Lime Chicken Soup

½ pound thick sliced mushrooms
3 Tbsp dried thyme
1 tsp sea salt
2 Tbsp extra virgin olive oil
3 limes, juiced with meat included
2 pounds cooked chicken, chopped or shredded
2 cups miniature carrots, chopped into coins
3 stalks celery, chopped
1 medium Onion, chopped
4 cloves garlic, crushed
4 small or roma tomatoes, roughly chopped
1 cup water
12 ounces beer (pick a strong flavored one – pale ale or IPA – goes well with the lime)
Salt to taste

Preheat oven to 350F. In a medium bowl combine the juice and pulp from one lime, olive oil, thyme and salt. Add the mushrooms and toss until coated. On a medium cookie sheet spread out the mushrooms slices flat with a little space between each. Drizzle any sauce over the mushrooms. Bake for 20-25 minutes, until they begin to brown. Remove from oven and set aside to cool. In crock pot add water and remaining lime juice with pulp, then turn pot to high. Add chicken, carrots, celery, onion, garlic and tomatoes. Stir and let soup heat up, about an hour. When the soup is hot add mushrooms (along with any juices left on the baking sheet) and the beer to the soup. Continue to cook on high for three more hours. Turn temperature to low and cook for 3 – 4 more hours. All the ingredients can be added to the crock pot at the same time and cooked on low for 8 – 10 hours, but the results are tangier if the vegetables are allowed to heat up in the water/lime liquid before adding the beer. Either method bears good results. If using the stove top, bring the soup to a boil before adding the mushrooms and beer, then simmer on low for 5 or 6 hours. Season with salt to taste before serving.

Posted in chicken, garlic, lime, onion, Silver Spring Kitchen, soup, tomato, vegetables, wheat free | Leave a Comment

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