I had one last butternut squash in the kitchen waiting to be used and this soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients.  The recipe comes from one of my favorite everyday cookbooks, The Essential EatingWell Cookbook, which is full of healthy and mostly easy-to-prepare meals.

The original recipe calls for red bell pepper, but since peppers aren’t in season and are horribly expensive right now, I used mushrooms instead. If you have any peppers left from the summer garden in your freezer, those would work well, too.

[Updated October 3, 2010.]

MOROCCAN CHICKEN SOUP

Adapted from The Essential EatingWell Cookbook. [review]

Makes 6 servings.

Equipment

medium bowl
large pot with lid

Ingredients

1 tablespoon sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
16 ounces (454 g)  boneless, skinless chicken breast, cut into 1/2-inch strips
1 tablespoon extra-virgin olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 teaspoon saffron threads, crushed (optional)
1/4 teaspoon cayenne pepper
1 cinnamon stick
6 cups (~1.4 liters) homemade chicken stock or reduced-sodium broth
6 ounces (~170 g) peeled diced butternut squash
4 ounces (113 g) white mushrooms, diced
2 carrots, grated
2 tablespoon lemon juice
1/4 cup chopped fresh mint (or parsley)

Preparation

1. Combine the paprika, cumin, and coriander. Place cut chicken strips in the medium bowl and toss with 1 tablespoon of the spice mixture.

2. Heat the olive oil in the pot over medium heat. Add the chicken and cook until browned, about 3 to 4 minutes. Transfer to a plate.

3. Add the onions and garlic to the pot and cook, stirring, until softened, about 5 minutes. Add the saffron, cayenne, cinnamon stick, and the rest of the spice mixture. Cook, stirring, for 1 minute.

4. Add the broth, squash, and the chicken. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

5. Add the mushrooms and carrot and simmer until the vegetables are tender and the chicken is cooked through, about 5 minutes. Discard the cinnamon stick. Stir in the lemon juice. Ladle the soup into bowl and garnish with the mint.

More Healthy Soups

More Chicken Soup Recipes From Around the Blogs

Rasa Malaysia – Tom Kha Gai (Thai Coconut Chicken Soup)

Viet World Kitchen – Chicken Pho Noodle Soup (Pho Ga)

Kalyn’s Kitchen – Chicken Barley Soup

The Perfect Pantry – Avgolemono (Chicken Soup with Rice and Lemons)

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When I was growing up, baked beans were a delicious part of all our cook outs and potlucks. Cans of pork and beans were mixed with ketchup, brown sugar, Worcestershire sauce, and onions, then baked in the oven. Sometimes strips of bacon were laid on top, creating a smoky aroma and flavor that reminds me of many summers spent playing outdoors all day long and outdoor meals enjoyed with family and friends.

I haven’t made baked beans in a long time and this summer I was looking for an excuse to make some. Our neighbors hosted a potluck cookout over the weekend, and I jumped at the chance to try out a slow-cooker variation of my favorite baked beans recipe. This version is made with four kinds of beans, ground beef, and bacon and then slow-cooked for five or six hours. They smelled wonderful as they cooked, and they were a hit at the potluck. The flavor is a little sweet, a little smoky, and a little tangy, a nice combination.

The recipe calls for 8 ounces of bacon, however the brand of bacon I prefer comes in 12 ounce packages, so I used it all because we don’t use bacon very often and keeping it on hand just doesn’t make sense. What’s a little extra bacon in a pot of beans?

[Updated March 9, 2010.]

SLOW COOKER FOUR-BEAN BAKED BEANS

Makes 4 quarts.

Equipment

10-inch cast iron skillet
4-quart slow cooker

Ingredients

8 ounces (226 g) ground beef
8 ounces bacon (226 g), cut into bite-sized pieces
1 medium onion, diced
1 (16 ounce/454 g) can pork and beans
1 (16 ounce/454 g) can black beans, drained and rinsed
1 (16 ounce/454 g) can garbanzo beans, drained and rinsed
1 (16 ounce/454 g) can red kidney beans, drained and rinsed
1/2 cup (120 ml) ketchup
2 teaspoons Dijon mustard
1-1/2 tablespoons apple cider vinegar
2 teaspoons kosher salt
2/3 cup (73 g)  packed brown sugar
1 cup (120 ml) mild to medium chunky salsa

Preparation

1. In the frying pan, brown the ground beef over medium-high heat, mincing as you go. Drain on a paper towel, then add to the slow cooker.

2. Wipe out the frying pan with a paper towel and add the bacon. Cook over medium-high heat until the bacon fat is rendered. Remove the bacon, drain on a paper towel, then add to the slow cooker.

3. Drain the bacon fat, reserving 2 tablespoons in the skillet. Saute the diced onions until soft. Drain the onions and add to the slow cooker.

3. Put the remaining ingredients in the slow cooker and cook on low for 5 to 6 hours or on high for 2 to 3 hours.

Variations

Oven method: Put the ingredients into a 4-quart glass baking pan and bake in a 350° F/175° C oven for about 45 minutes.

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At the risk of jinxing things, I have to say that our garden is really doing well this year. We have tons of tomatoes that will be ready for picking next week. The herbs are going crazy. The Italian parsley and the dill are about three feet tall with lots of leaves, the oregano and sage are threatening to take over, and the basil is getting taller and bushier. If I can just keep the june bugs from devouring all of those tasty basil leaves, then we’ll have a bumper crop this year.

Michael and I grow lots of basil each year. Throughout the summer we cut the leaves and use them in pesto, other pasta sauces, or as a layer in lasagna. Even with frequent use, we often have many plants left over at the end of the season. So we cut them all down and spend an afternoon making pesto and freezing it. You can freeze small blocks of it in ice cube trays, then put the blocks into freezer bags. We find those very convenient in the wintertime for making sauces or just thawing a few to toss with linguine.

[Updated October 3, 2010.]

(Print this recipe)

BASIC BASIL PESTO

Makes about 3/4 cup.

Equipment

food processor

Ingredients

1 cup (45 g) fresh basil leaves (packed)
1 clove garlic
1/4 cup (35 g) pine nuts
1/2 cup (120 ml) olive oil
1/4 cup (25 g) grated or shredded Parmesan cheese

Preparation

In a food processor, finely chop basil, garlic, and nuts together. Slowly add oil. Gradually add cheese until blended. Toss mixture into hot pasta and serve immediately.

Variations

We sometimes leave out the pine nuts and sprinkle them fresh on top of the pasta.

Sun-Dried Tomato Pesto

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I can’t imagine summertime without barbecue…ribs, chicken, pulled pork, you name it. When it comes to ribs, I love sticky, sloppy, finger-licking sauces, although I like dry rubs as well. This is a family favorite that we enjoy when we visit Michael’s parents at their camp in the Adirondacks. The ribs are great for 4th of July cookouts along with salt potatoes, corn on the cob, and an assortment of side salads.

[Updated July 6, 2010.]

(Print this recipe)

BARBECUED RIBS

Serves 8.

Equipment

2 half-sheet baking pans
aluminum foil
grill

Ingredients

6 pounds (~5.5 kilos) baby back ribs

SAUCE
1-1/2 (360 ml) cups ketchup
3/4 cup (83 g) packed brown sugar
1/2 cup (120 ml) apple cider vinegar or red wine vinegar
1/2 cup (120 ml) honey
1/3 cup (80 ml) soy sauce
1-1/2 teaspoons ground ginger
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350° F/175° C.

2. Line baking sheets with aluminum foil. Cut ribs into serving-size pieces; place the ribs meat side up on the baking sheets.

3. Bake for 1 hour or until meat is tender. Drain and remove from the sheets.

4. Preheat the grill to medium-hot. Combine all the sauce ingredients and stir well. Place the ribs on the hot grill for a couple minutes to get them sizzling. Remove ribs and dip into the sauce; allow excess to drip off and place rib back on the grill. Cook about 10 minutes and repeat. Continue the dipping and grilling process until ribs have cooked for 30 minute. Serve with extra sauce on the side.

Variations

You can use other ribs with more meat, such as beef ribs or country-style boneless ribs, just increase the baking time to 1-1/4 hours.

You can bake the ribs ahead of time and keep them in the refrigerator, then do the grilling when you are ready.

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