A so-good impromptu super low-carb soup on a dull day turned delicious. That dollop in the middle?
The ever-present chipotle sauce. See below.
I woke up feeling blah. My day was looking like the same ole same ole. The barometer was down and the weather blustery. Motivation eluded me. Felt flat. Worthless. What the hell am I doing living? I brewed coffee. Kicked around the house. Thought about doing yoga. Didn't. Thought about going to see elderly mother. Did. Held arthritic hands with her and others at her assisted living home. When I'm there, I think about how far I am from being there myself. Twenty years? Thirty? The thing is, it won't be that long. Twenty or 30 years is a flash, as anyone over 60 recognizes.
It's not like tonight's was the greatest dinner ever. But it was a super tasty repast pulled from our own dried and frozen sources, mostly, plus our canned pepper creations. And also from my flagging psyche. I don't expect anyone will be able to recreate exactly what we had for dinner, although I wish you could. My message time and again, is to go with what you have and trust your culinary instincts. But this was really good, and if you can approximate, go for it!
Low- carb Chicken, Chard, Cauliflower, Chipotle SoupEnough for four, served with salad and, if you can indulge a few carbs, served over brown rice. Not for me, but PK can throw down the carbs like crazy, so I cook a cup of rice for him every three or four days. To gain weight, he must eat a large bowl of ice cream daily. Plus lots of rice, potatoes, and pasta as were featured in our family meals in pre-low-carb days.
Ingredients2 Tbsp olive oil or butter
Quart or so chicken broth, canned, frozen, boxed, whatever
Half a medium/large onion, chopped
3-4 cloves garlic, minced
3 or 4 dried chipotle peppers. (Substitute 3 canned in adobo sauce chipotles if you lack dried.)
Large bunch of fresh chard, rinsed and de-stemmed, or box of frozen spinach (I have never seen frozen chard for sale. Why is that? It is so good.) If using frozen spinach, just dump the frozen lump into the soup.
Handful of dried tomatoes—about 3/4 cup. Or more. In tomato season, try one large ripe fresh.
1 cup sliced green beans (This addition had entirely to do with what I had in the freezer. You can skip the green beans and instead add spinach, zucchini, another green, whatever you have on hand.)
Half a head of large cauliflower, cut into bite-sized pieces
11/2 -2 cups cubed cooked chicken, more or less
Serrano sauce to taste (if you have it)
Garlic/chili sauce to taste (you can easily buy it! And you must. This is essential.)
Salt and pepper to taste
Fresh cilantro as garnish
1 medium avocado, halved and sliced, served atop the soup
Chipotle sauce as desired (and it is SO desired! The sex queen of the kitchen.)
Saute the onions and garlic in oil or butter. Add the chicken broth and the dried tomatoes, and the dried chipotle peppers or the chipotles in adobe sauce. (Try substituting three canned chipotles with a tablespoon of the adobo sauce, and freeze the rest.) Mash them up as they cook. Add the greens—chard, spinach, green beans, thinly sliced zucchini and cauliflower. Cook until cauliflower is tender/crisp. Add the chicken and the pepper sauces to taste. Heat through. Ladle into bowls and top with grated cheese, fresh cilantro and a dollop of chipotle sauce.Adorn with avocado slices.
This dinner is guaranteed to turn blah into bliss, especially if you're the one to cook it!
Chipotle Sauce2-3 cubes frozen chipotle cubes - or 2-3 canned chipotles in adobo sauce, minced
2/3 c mayo (more or less)
2/3 c sour cream (more or less)
2/3 c plain yogurt
2 tsp. lemon or lime juice.
2 tsp serrano sauce or garlic/chili sauce (to taste, as always)
Mix and serve over, or on the side, with grilled meats, fish, veggies, eggs, or atop soups or stews.
Hell, have it on your cereal, if you still eat cereal.