Choose Your Own Adventure Soup

Hola! I am back home and starting to settle in after ten fun days in Playa del Carmen, Mexico. Before we left I was looking forward to fish tacos (and had some great ones!), but I was amazed and inspired by the variety and abundance of great food in the area. Besides delicious "local" Mexican food, we were lucky to find wonderful Mayan, Cuban, Argentinean, and even Italian food steps from our hotel. I unfortunately had a sore throat most of the trip, but that gave me an excuse to try something I might not have thought of on a hot day in Mexico: Sopa de Lima. I tasted a few versions, each a little different and all of them delicious! One thing they all included (besides lime juice) was the spicy kick of fresh habanero peppers. This Minnesota girl prides herself on gradually (we're talking years folks!) increasing her "heat" tolerance, but habanero has never been a pepper I have "enjoyed." Well, the riviera maya has forever changed me. I have a new appreciation for the flavor (not just the heat) of habanero - and the combination of fresh habanero and lime is a match made in heaven!

My favorite bowl of soup was served "choose your own adventure" style - a bowl of chicken and freshly chopped veggies in broth alongside a plate of "goodies" including lime wedges. I loved being able to "customize" my own soup and I realized how easy and fun it would be to make at home. Well, today was a warm day (96F) and instead of craving ice cream I craved sopa de lima, so I found a recipe online and changed it up a bit. I made mine vegetarian but as the name implies you could easily change that :)

 I was disappointed that H.E.B. didn't have any fresh habaneros today, but Rotel "hot" seemed to work well in a pinch..... *warning* this soup may make your upper lip sweat and your nose run!

Choose Your Own Adventure Sopa de Lima (serves 4 +)

Ingredients:
2 quarts veggie or chicken broth
2 Tbsp virgin coconut oil
3 cups diced veggies (I used 2 cups white potatoes, 1/2 cup carrots, 1/2 cup turnips)
suggestions: celery, zucchini, bell peppers
1 medium yellow or red onion, finely diced and divided in half
3-4 scallions, chopped
6-10 cloves garlic, divided
1/4 teaspoon ground allspice or 8 allspice berries (if you don't mind "fishing" them out later)
2 cinnamon sticks
1/2 tsp cumin
2 small or 1 large avocado
2 cups fresh cilantro, divided: 1 cup chopped and 1 cup whole leaves
20 Mexican key limes or 5 large limes, plus 1/8 tsp lime zest
1 fresh habanero, stem and seeds removed, finely diced (wear gloves!)
15 oz can diced tomatoes (may substitute Rotel "hot" or "extra hot" if not using fresh habanero)
salt to taste

This is the Sopa de Lima "experience" I was trying to recreate. I didn't think to snap a photo until I had already added the ingredients  and started eating - I was a hungry monster ;)

I chose potatoes, carrots, and turnips because that's what came in this week's harvest basket.

1. Heat the coconut oil in a soup pot over medium heat, add half the white/red onion and cook until translucent.

2. Add habanero and garlic, cook for ~1 minute and then add chopped veggies, cooking until tender.
(If "heat" is an issue, you could serve the habanero on the individual "goodie" plates - with a safe handling warning of course)

3. Add diced tomatoes (or Rotel), broth, lime zest, allspice, cinnamon, cumin, and the chopped cilantro. Bring to a boil, lower heat and simmer at least 10 minutes (mine simmered 2 hours since Gerry got called for a contract job at supper time :)

4. While the soup is simmering, prepare individual "goodie" plates each with 2 cloves diced garlic, 1/8-1/4 cup diced yellow/red onion, several lime wedges (at least 5 key limes per person), 1/8 cup scallions, 1/8 cup cilantro leaves

5. Just before serving, slice avocado and add 3-4 slices to each plate.

6. Remove the cinnamon sticks (and allspice berries if used) and serve soup with plates of "goodies." Each person can add whatever they like for a truly "custom" experience. I personally add LOTS of lime, garlic, and cilantro. Gerry squeezed all the limes, dumped the whole rest of the plate in, and asked for more limes ;) We both loved this meal and I hope you do to!

We've got the beet!

Spring semester is almost over! I took my last "non-final" test today and I finally feel like I have time to not only cook supper, but also photograph and blog about it :) This was a great night for it too, because I've been excited to try cooking a bunch of beets I got on Monday from our C.S.A. (community supported agriculture). I highly recommend joining one - it's a great way to "push" yourself into eating more vegetables and trying new foods in general!

Beets are really healthy - they contain powerful phytonutrients called betalains that have potent anti-inflammatory, antioxidant, detoxing, and anti-cancer properties.

The greens are great too - they're packed with vitamin K & A, beta carotene, and lutein. 

Gerry was OK with the beets as long as they were on the side, so I made some healthy tuna wraps as the main course. He ate one beet and a few of the greens, so at least he got a little benefit. The beet leaves tasted a bit like cooked spinach or collard greens so some might not like 'em, but the carrots and beets were very sweet and the roasted garlic was delicious. 

I used this easy recipe for both the beets and the greens with a few changes:

 Tuna Wraps with Oven Roasted Beets and Sautéed Greens:

1 bunch beets 

1 cup baby carrots

4 whole cloves garlic, peeled

4 Tbsp olive oil, divided

1/4 cup diced onion (I used the green onions from the C.S.A.)

beet leaves, torn into 2-3 inch pieces with stems removed

4 ounce pouch or can (drained) tuna

2 green onion stalks, chopped 

1/4 cup tzatziki (or plain greek yogurt with dill, cucumber, and garlic added)

a few crumbles feta cheese

a couple handfuls red lettuce and/or spinach, torn into 2-3 inch pieces (more C.S.A. goodies!)

1. Preheat oven to 350F. Remove the beet leaves, rinse and set aside. Wash the beets, leaving the skins on. (I mist veggies with 1 part vinegar: 3 parts water, let sit a few seconds, then rinse with water)

2. Place the beets, carrots, and garlic in a small baking dish. Add 2 Tbsp olive oil and toss to coat. 

3. Cover with tin foil and bake for 60 minutes.

4. While I waited for the beets to cook, I mixed the tuna, green onions, and tzatziki together and put it in the fridge. 

5. When beets are almost done, heat remaining 2 Tbsp olive oil in a pan and add diced onion and garlic, cooking for about 1 minute. *(Also, at this point I popped two tortillas in the oven to warm for the wraps)

6. Add beet greens to the pan. Cook for a few minutes until all the leaves are wilted. 

7. While the greens are cooking, assemble the tuna wraps.

Here's what the greens look like wilted:

8. After 60 minutes the beets and carrots should be done, but you'll know for sure if a knife easily slides through the beets. You can slice them, but I served them whole and they were easy to eat that way. 

9. Enjoy! 

Pasta Puttanesca

I heart puttanesca -- it is my favorite pasta sauce. I've been experimenting with my own "semi home made" version to replace the $6 jar at the grocery store and I think I've finally done it! Tonight was a true test for this recipe since the husband opted for no meat this time (must be on a roll! :), and after a few bites he said "I don't even miss the meat." I feel like I'm on a major winning streak after a chili disaster last weekend. It turns out the "secret" ingredient in perfect puttanesca is red wine! I used Cabernet Sauvignon since it is supposed to have a higher concentration of the anti-cancer and heart-healthy antioxidant resveratrol than some other red wines. It also doesn't hurt that it tastes delicious!

"You won't miss the meat" Puttanesca:

1 28 oz can crushed tomatoes
1 15 oz can fire-roasted diced tomatoes (with juice)
1/2 cup cabernet sauvignon
4 cloves garlic - finely diced
1/2 red onion - finely diced (red onion has more color, therefore more phytochemicals)
1 Tbsp capers
1/3 cup pitted, chopped kalamata olives
1 small zucchini, chopped
2 Tbsp olive oil, divided
2 Tbsp Italian seasoning (rosemary, oregano, thyme, and basil)
salt and black pepper to taste


Heat 1 Tbsp oil in a medium skillet and add onions, garlic, and zucchini. Saute until tender.

In a medium saucepan add remaining 1 Tbsp of oil, both cans of tomatoes, capers, olives, and wine.

Add onions, garlic, and zucchini and simmer on low heat for 1 hour.

Salt and pepper to taste.

 Serve over whole wheat pasta with a nice dark-leafy green salad and enjoy!

I think next time I might add a couple of anchovies and some red pepper flakes to the olive oil before sauteing the onions, garlic, and zucchini because I like really strong flavors and the husband likes the spice.