Smoke Alarm Soup and a Giveaway

No one was harmed in the making of this recipe. Just my cookbook. A total loss. I thought it could be salvaged but after taking a swim in the sink (my first reaction upon finding it up in flames) and suffering some major charring, it smelled like a fire-pit and so did the entire apartment.

The pup was super concerned. So concerned in fact he didn’t have time to fix his deep-cut v-neck or make sure his ear wasn’t flipped backwards.

At least the soup was a success. And now we aware that out smoke detectors need new batteries. And putting cookbooks on flat-top stoves is never a good idea. Deep v-necks aren’t either.

Chicken Tortilla Soup (adapted from The Hungry Girl Cookbook)

• 3 cups chicken broth
• 4 ounces boneless skinless chicken breast cooked, shredded
• 1 can diced tomatoes, undrained
• 1/2 cup sweet corn, frozen
• 1/2 cup onion, chopped
• 2 jalapeno peppers, chopped
• 1 tablespoon lime juice
• 1 tablespoon fajita seasoning
• 1 teaspoon garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili pepper

Optional garnishes: Sour Cream, Cilantro, Shredded Cheese, Tortilla Chips

In a medium pot sprayed with Pam, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3 to 5 minutes.

Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Add the corn and diced tomatoes and continue to cook for 5 minutes.

Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes.

To serve, top with desired garnishes. Serves ~4.

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So I promised a giveaway… here it is!

MyBlogSpark contacted me to see if I wanted to do a Green Giant sponsored giveaway for my readers and of course I accepted. The prize pack includes:

• Insulated Tote Bag
• Serving Bowl
• Serving Spoon
• Pedometer (!!!)
• Coupon for FREE Green Giant Product

They also sent me the same prize pack and I’ll tell you right now, it’s pretty awesome. I LOVE the bowl and can’t wait to use the insulated bag this summer for cook-outs or transporting my favorite beverages.

I was sent the Broccoli & Cheese Sauce to try which I mixed with a serving of whole wheat pasta for a quick and easy weeknight dinner that was filling yet relatively low in calories.

To Win:

1. Leave a comment telling me which vegetables you often buy frozen (if any).

2. Tweet about this giveaway, “Green Giant Giveaway: @lemongroveavenu Smoke Alarm Soup and a Giveaway” and leave me a comment telling me you did so.

3. Follow me and leave another comment letting me know

4. Follow me on Twitter and leave a comment letting me know

I’ll pick a winner using random.org on Tuesday 2/15.

Buffalo Sweet Potato Soup

I was thinking about this soup all day. The idea came to me when I thought about the Buffalo Sweet Potato Pizza I made awhile back. Why not soup? And how about I top it off with some blue cheese crumbles?

But then, something happened. I came home from the gym and got super distracted became terribly busy. I had sort of already committed to making something with sweet potatoes because I had put them in the oven to bake. Then, despite the time, I told myself to stick with the plan and make my soup.

I was so glad I did. It was even better than I had hoped for. Super creamy, spicy and filling. You better believe I’ll be eating it again for dinner tonight. Probably in about 5 minutes to be exact.

Buffalo Sweet Potato Soup

• About 1 lb sweet potatoes
• 1.5 c vegetable broth
• 1.5 c unsweetened almond milk
• 1/2 c Frank’s Buffalo sauce
• 1 tbsp Earth Balance (optional)
• 1 jalapeno (chopped, seeds removed)
• Blue cheese crumbles

1. Preheat oven to 350. Place sweet potatoes on rack and bake until centers are soft (about 45 mins). Remove from oven, let them cool then peel skins. After peeling, mash potatoes.

2. Add mashed potatoes to food processor with tbsp of Earth Balance (or butter or neither). Turn on processor and gradually add broth, hot sauce and milk to soup.

3. Check for desired texture. I did this many times as I wanted it smooth but not too liquidy.

4. Add chopped jalapeno and process for a bit longer.

5. Warm up soup in soup pan for a few minutes. (Or you could use an immersion blender and eliminate this step entirely.)

6. Pour into bowls and garnish with plenty of blue cheese on top.

Oh, and I want to share what I was distracted by…

Definitely a distraction worthy of having a late dinner. I’m sad to report though, the beach ball did not win and will be far far away tomorrow after trash pick-up.

A Love Affair is born…

With a food processor, that is. It’s not even my  food processor, it’s borrowed with the intention to make large quantities of hummus. But, seriously, it was love at first pulse. I know, I know, I’m a big geek. But moving right along, on Saturday night I wanted cold soup. But I wanted something different. Maybe butternut squash soup? Nah, that seemed to autumn-ish. Then I did what I always do when I’m stumped, I google. A cold, curry summer squash soup? Perfect.

Cold, Creamy Curry Summer Squash Soup  (This recipe is adapted from an adaptation here. Joanne has a great blog!) Makes about 2 servings

2 tbsp butter
2 shallots, chopped
1 clove garlic, minced
1 1/2 tsp curry powder
1 1/4 lb summer squash
2 cups vegetable broth
1/2 cup o% fat Greek yogurt

Melt the butter in a saucepan over medium heat. Sauté the shallots, garlic, and curry powder for about 3 minutes. Add the summer squash, cover and cook until squash is tender, stirring every once in a while. Add the broth, cover and simmer for 10 minutes. Puree in a food processor, add yogurt and pulse a few times. Chill and season to taste with black pepper. Note: I couldn’t wait for it to chill, so I tried it warm… still great. You decide.