This is another catch-up post — we had this spicy (maybe a little too spicy for Lisa) soup last week, but I was too busy to put it up. It comes from Healthy Latin Cooking.

Lisa says:

Spicy!

Chris says:

Yeah, it’s perfect… just the way I like it.

Lisa says:

You always forget that you can always add more spice if you want, but if it’s too hot for me I can’t take spice out.

Chris says:

Take spice out? Too hot? Huh? Just kidding. Okay, next time, I’ll make it less spicy and make mine hotter at the table. You have to admit, though, this is good.

Lisa says:

It *is* really good (but spicy)! I like the garbanzos, we usually don’t have those in our Mexi-soups.

Smoky Chicken-Tomato Soup
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3 canned chipotle peppers
2 tomatoes
1 tbsp olive oil
2 cloves garlic, minced
6 scallions, finely chopped
1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
1 15 oz can chickpeas, rinsed and drained
6 cups chicken stock
2 sprigs epazote
salt and pepper

Heat a large nonstick skillet over medium-high heat. Add the tomatoes and roast, turning occasionally, until the skins blackens and blisters. Remove from the skillet and cool, and then use a a paring knife to remove the skin. Transfer to a blender, add the chipotles, and puree until smooth.
Head the oil in a large saucepan over medium-high heat. Add the onions, garlic, and most of the scallions. Cook, stirring, for 5 minutes, or until browned. Increase the heat to high, and add the pureed tomatoes. Cook, stirring, for another 5 minutes or until thickened and your kitchen smells awesome. Stir in the chicken, chickpeas, stock, and epazote. Season with salt and pepper. Reduce the heat to medium and simmer for 20 minutes or until the chicken is fully cooked.
Ladle into bowls and sprinkle with additional scallions.

6 servings

Another catch-up post; Lisa made this as an alternative addition to the usual pumpkin pie at Thanksgiving. This recipe comes from Cooking Light; the crust was somewhat of a disappointment, but we loved, loved, loved the filling.

Lisa says:

What’s this “we”? Not all of us loved the filling.

Chris says:

What? You’re nuts — I was stealing leftovers every time I walked by the fridge. How can you not like it? It has *bourbon* in it!

Lisa says:

I didn’t like the consistency; I think I should have blended it a bit more. I wanted it smoother. And I hated the crust. Stupid Cooking Light.

Chris says:

I think if you made it the exact same way but just used a ready-made pie crust it would be perfect.

Lisa says:

*Maybe*. I just wish we had more of those brussels sprouts.

Chris says:

…or you could make it the same way except leave everything out but the bourbon, and instead of slicing it you could just pour it in a glass.

Sweet Potato-Bourbon Pie
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2 tablespoons sugar
2 tablespoons stick margarine
1/4 teaspoon salt
1 ounce block-style fat-free cream cheese (about 4 teaspoons)
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
4 medium sweet potatoes (about 2 1/4 pounds)
3/4 cup packed brown sugar
3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water
2 tablespoons stick margarine
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
Cooking spray
2 teaspoons water
1 large egg white, lightly beaten
1/4 cup chopped pecans
Preparation
Preheat oven to 400°.

Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.

While dough chills, bake sweet potatoes. Bake at 400° for 55 minutes or until very tender. Cool. Reduce oven temperature to 350°. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.

Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350° for 1 hour or until puffy and set. Cool on a wire rack.

10 servings

Playing catch-up; Abbie actually cooked these for our Thanksgiving feast! They were delicious — asparagus is rolled in phyllo dough, baked, and smothered with butter. Sounds healthy, right? C’mon, it’s veggies!

Abbie says:

Don’t forget to brush more butter on the top! Mmmm… butter…

Chris says:

These are awesome, but I can’t wait until later! You know what they say about asparagus…

Lisa says:

DON’T say it.

Chris says:

Don’t have to; linked it.

Rolls:
1 pkg phyllo pastry, thawed
4 tablespoons melted butter
16 young asparagus spears, trimmed (not cooked!)

Sauce:
2 shallots, finely chopped
1 bay leaf
2/3 cup dry white wine
12 tablespoons (1.5 sticks) butter, softened
1 tablespoon chopped fresh herbs (whatever you like - I used thyme, parsley, garlic and dill)
salt & pepper
chopped chives for garnish

Preheat oven to 400. Lay out phyllo 4 sheets thick, then cut in half (one half for each roll). Brush the sheet facing up with melted butter. Fold one corner of the sheet down to the bottom edge to give it a wedge shape.
Lay 4 asparagus spears on top at the longest edge and roll up toward the shortest edge. Repeat for each roll.
Put the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake for 8 minutes or until golden brown.
Meanwhile, put the shallots, bay leaf and wine in a pan. Cover and cook over high heat until the wine is reduced to 3 - 4 tablespoons.
Strain the wine mixture into a bowl. Whisk in the butter a little at a time until sauce is smooth and glossy. Stir in the herbs and salt & pepper to taste. Keep sauce warm until rolls are out of the oven. Serve with sauce on the side or drizzled over the rolls. Or both! Mmm, butter.