Liquid Diet Day 7: Turkey Chili

Thank goodness Tony gets his stitches out tomorrow...I am getting a little tired of cooking soup. While this has some meat and veggies in it, he doesn't have to chew too much to get this down.

1 teaspoon olive oil
1 small onion, finely chopped
1 pounds ground turkey
1 cans beef broth (14 oz.)
3 Tablespoons chili powder
2 Tablespoons ground cumin
2 teaspoons garlic powder
1 can diced tomatoes with jalapeno peppers (10 oz)
1 can whole kernel corn, drained (14 oz)
1 can diced tomatoes (14.5 oz)
1 can black beans, rinsed and drained (15 oz)
1 cup salsa
salt and pepper to taste
shredded cheddar cheese
sour cream

Heat oil in skillet over medium heat. Saute onion and add turkey. Cook turkey until brown. Add beef broth and seasonings. Then add undrained tomatoes with peppers, corn,undrained diced tomatoes, black beans and salsa. Bring to boiling, stirring constantly. Lower to a simmer; simmer covered for 10 minutes, stirring occasionally. When seriving turkey chili, top with shredded cheese and sour cream if desired.

Liquid Diet Day 6: Eggplant Parmesan Soup

On a recent trip to New York, Tony had Eggplant Parmesan Soup courtesy of the Soup Nazi (of Seinfeld fame). He searched for a recipe that I could make at home. I was told this was pretty close. It was also SUPER easy.


3 Tablespoons olive oil
1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)
1/2 cup chopped onion
1 pouch Betolli Premium Summer Crushed Tomato and Basil Pasta sauce (I used ragu because that's all I could find)
1 can chicken broth
1/2 cup shredded mozzarella cheese
2 Tablespoons Italian seasoned dry bread crumbs
2 Tablespoons grated Parmesan cheese.


In 12-inch skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, 5 minutes or until thickened.


Puree in a blender and spoon soup into oven-proof soup bowls or crocks. Place on a cookie sheet. Top soup bowls with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden.


Makes 2 servings.

Paella Soup-Three for Three

Yet another recipe from Sunday Soup. So far, I am three for three with awesome soup recipes! I made this soup tonight and was told that I could make this for company! Always, the highest compliment from 6 critics. Anyway, it was super easy to make and very good.

2 Tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
1/4 cup long-grain white rice (I used brown rice)
1/4 teaspoon saffron threads, crushed
1/2 cup dry white wine
4 cups chicken stock
1 teaspoon kosher salt, plus more if needed
1/2 cup heavy whipping cream
1 pound large uncooked shrimp, shelled and deveined
3 ounces Spanish chorizo sausage, cut into thins rounds or diced
1 cup frozen peas
1/2 cup diced cooked chicken, preferably white meat
2 teaspoons chopped fresh chives

1. Heat oil in a large, heavy saucepan set over medium heat. When hot, add onion, carrot and celery, and saute until softened, for 3 to 4 minutes.

2. Add rice, saffron, wine and stock and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer, then reduce heat. Cover and cook at a simmer until vegetables and rice are soft, for about 20 minutes. Remove from heat and let cool for 10 minutes.

3. Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot. Stir in the cream.

4. Set soup over low heat and when mixture comes to a simmer, add shrimp, chorizo, peas and chicken. Cook until shrimp have turned pink and curled, for about 3 minutes. Do not overcook or shrimp will become tough. Taste soup and season with salt, as needed.

5. Ladle soup into bowls and garnish with a sprinkle of chives.

*Note: My gang likes things spicy so they kicked it up a notch with a few shakes of hot sauce.

Tortilla Soup with Chicken, Lime and Smoked Chilies

I Made this soup tonight. This recipe comes from the Sunday Soup Cookbook. It was awesome! The cookbook suggested that I serve it with Red, Yellow and Orange Pepper Salad with Tequila-Lime Dressing, but I served it with cheese quesadillas.

1 small dried chipotle pepper
1 1/2 tablespoons olive oil, plus extra for frying tortilla strips
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano (I used Mexican Oregano)
One 28 oz. can diced tomatoes, drained well
6 cups chicken stock
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
1 medium yellow bell pepper, stemmed, seeded, and cut into julienned strips about 1 inch long by 1/4 inch wide
2 tablespoons fresh lime juice
Kosher salt
Six 6-7 inch corn tortillas
1/2 to 3/4 cup sour cream
1/3 cup chopped fresh cilantro
6 thin lime wedges for garnish

1. Put the chipotle pepper in a small bowl and cover with 1 cup boiling water. Let it sit until softened, for about 20 minutes. Drain pepper, discarding water and pat dry. Using a small, sharp knife, cut a lengthwise slit in pepper and scrape out and discard seeds. Coarsely chop pepper and set aside.

2. Heat 1 1/2 tablespoons olive oil in a large, heavy pot over medium heat. When hot, add onion and cook until softened, stirring often for 4 to 5 minutes. Add garlic and cook, stirring for 1 minute more. Add chopped chipotle, cumin, oregano, tomatoes and stock. Bring mixture to a simmer and cook for 10 minutes. Puree the soup in a food processor, blender or food mill and return soup to the pot.

3. Bring pureed soup to a simmer over medium heat and add the chicken and yellow peppers. Simmer until the chicken is cooked through and peppers are tender, for about 5 minutes. Stir in the lime juice, taste and season with salt as needed. Soup can be prepared 1 day ahead.

4. Stack the tortillas and cut them in half. Stack halves and cut crosswise into 1/4 inch wide strips. Set a medium skilled over medium high heat and coat the bottom generously with olive oil. When oil is hot, add one-third of the tortilla strips and saute, turning often, until golden and crisp, for 3 to 4 minutes. Transfer strips to paper towels to drain. Repeat with remaining strips adding more oil as needed.

5. To serve, ladle soup into 6 bowls. Garnish each serving with a generous handful of fried tortilla strips. Add a dollop of sour cream and a sprinkle of cilantro. Serve with a lime wedge to squeeze over the soup if desired.

I added avacodo to the soup as a garnish as well.

On another note...

For those of you who live in Maryland and like Merlot, you should definitely try Henry's Passion

At the age of 16, Henry Lubke (A 2005 graduate of Boys’ Latin) decided he wanted to become a winemaker. After his second year of college, he was given the opportunity to work for the Chateau Felice Winery in Sonoma County, California. Henry stayed with Chateau Felice becoming a member of their team and their family. Two months after Henry’s 21st birthday, an undetected heart condition took his life. Tom, the cellar master at Chateau Felice, decided to create the 2006 Henry’s Passion Merlot as a tribute to Henry.

Part of the proceeds from the sale of this wine will go to the Boys’ Latin School Endowment Fund in Henry’s name. You can purchase this wine at The Wine Merchant.

I love wine and I love a good cause.