Cozy Sunday Cooking
The seasons are changing and a cold breeze will be heading our way in no time. Cozy up to a weekend bowl of creamy pumpkin soup, or heat things for sports with spicy chicken tortilla soup. You can even pair them with a slice of homemade no-rise bacon and sage bread. All recipes serve from 6 to 8 people.
Creamy
PUMPKIN SOUP
INGREDIENTS
3 TABLESPOONS UNSALTED BUTTER 1 SMALL WHITE ONION, CHOPPED 2 CLOVES GARLIC, MINCED 1 TABLESPOON LIGHT BROWN SUGAR 1⁄2 TEASPOON FRESHLY GROUND CINNAMON
1⁄2 TEASPOON BLACK PEPPER PINCH CAYENNE PEPPER 15-OUNCE CAN PURE PUMPKIN PUREE 3 CUPS LOW-SODIUM VEGETABLE BROTH 1 TEASPOON FRESHLY CHOPPED SAGE
1⁄2 CUP HEAVY WHIPPING CREAM + EXTRA FOR GARNISH
KOSHER SALT FRESHLY CHOPPED PARSLEY
DIRECTIONS
In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Then add the garlic, sugar, cinnamon, pepper, and cayenne pepper, and cook for 3 minutes.
Stir in pumpkin puree and broth, mixing well. Season with salt to taste and bring the soup to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Stir in the cream and sage. Season to taste with salt. Let the soup cool for 10 minutes. Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
Simmer on low heat and serve warm with a drizzle of heavy cream and a sprinkle of fresh parsley.
No Knead
SAGE BACON BREAD
INGREDIENTS
2 CUPS ALL-PURPOSE FLOUR 2 TEASPOONS BAKING POWDER 1 TEASPOON SALT 1 CUP WATER 1⁄2 TEASPOON GARLIC POWDER
1⁄4 TEASPOON ONION POWDER 1 TABLESPOON OLIVE OIL 1 TEASPOON FRESHLY CHOPPED SAGE 4 SLICES BACON, COOKED AND CHOPPED
DIRECTIONS
Preheat oven to 425°F. Grease a baking sheet with a light coat of cooking spray or butter, and set aside.
Sift together flour, baking powder and 1 teaspoon of salt into a large bowl. Stir in water, garlic powder, and onion powder. Knead in the bowl for a couple of minutes. The dough will be a little sticky.
Turn out the dough on a greased baking pan and press it out until it’s approximately 1 or 2 inches thick. Coat the dough with olive oil, then press the sage and cooked bacon into the top of the bread. Bake for 25 minutes, until golden brown, then cut and serve.
Spicy
CHICKEN TORTILLA SOUP
INGREDIENTS
1 TABLESPOON OLIVE OIL
1 CUP DICED ONION 1⁄4 CUP DICED GREEN BELL PEPPER
1⁄4 CUP DICED RED BELL PEPPER 2 CLOVES GARLIC, MINCED 14.5 OZ CAN DICED TOMATOES 15 OZ CAN BLACK BEANS, DRAINED
10 OZ CAN DICED GREEN CHILES
5 CUPS CHICKEN STOCK
3 TABLESPOONS TOMATO PASTE
21⁄2 CUPS COOKED, SHREDDED CHICKEN
11⁄2 TEASPOONS GROUND CUMIN
1 TEASPOON CHILI POWDER 1⁄2 TEASPOON SMOKED PAPRIKA
1⁄4 TEASPOON CAYENNE PEPPER
1⁄2 TEASPOON SALT
GARNISH
SOUR CREAM
SLICED AVOCADO
PICO DE GALLO
GRATED CHEDDAR CHEESE
FLOUR TORTILLAS
FRESHLY CHOPPED CILANTRO
DIRECTIONS
In a large, heavy-bottomed pan, heat olive oil over medium-high heat.
Once the oil is hot, add onion, garlic, and peppers. Cook for 5 minutes until the onions and peppers are softened, then stir in tomatoes, beans, and chiles. Cook for an additional 5 minutes.
Stir in chicken stock, tomato paste, chicken, and spices. Bring the soup to a boil, and then reduce to a simmer. Simmer the soup for approximately 30 minutes. Serve warm with garnishes.
