zoodle soup + club soda bread

yesterday, i ran three miles for the first time in four months. it felt great to run and be outside in the beautiful spring weather, today, i am feeling every step of that run. my entire body is sore, but the pain is worth the gain. so tonight, i am sharing with y'all a quick, easy, healthy and delicious soup recipe. it takes less than 30 minutes and only takes a few ingredients, most of which you probably already have! i used my spirooli sprializer to make the zoodles, but if you don't have one, you can simply grate the zucchini or use a potato peeler. i highly recommend buying a spiralizer though, its one of my favorite cooking tools! i paired my soup with a couple club soda bread muffins (recipe below) and it was the perfect, easy meal for this sore body! 

white bean, tomato and zucchini noodle soup

1 can white beans, drained and rinsed

1 can petite diced tomatoes

2 cups chicken or vegetable broth

2 tsp onion powder

1 tbsp garlic powder

2 tbsp italian seasonings

1 tsp basil 

pepper, to taste

1 medium zucchini

shaved parmesan cheese, for serving

1. add all ingredients except zucchini and parmesan to medium pot, stir together and bring to a boil.
2. reduce heat and allow to simmer for 10-minutes.
3. while soup is cooking, spiralize zucchini and cut into smaller pieces (this will make it easier to eat).
4. to serve, add handful of zucchini to bowl, pour soup over and sprinkle with parmesan. (the hot soup will slightly soften the zucchini)

(serves 2)

(inspired by Housewife in Training)

club soda bread muffins

1/2 cup all purpose flour

1 cup whole wheat pastry flour 

3/4 tsp baking soda

pinch salt 

1 cup club soda

1. in a medium bowl, mix together all ingredients. 
2. spray muffin pan with non-stick cooking spray and evenly divide batter among six muffin tins (fill about 2/3 full). 
3. bake at 400 for 15-20 minutes, or until toothpick inserted comes out clean. 

(recipe slightly adapted from The Smart Kitchen Blog)

enjoy!

xoxo,

clp

recipe: white chicken beer chili

fall weather has officially arrived and with that, comes a new chili recipe! we made this last night for the UT vs Ole Miss game and served with some jalepeno cornbread along side it. if you haven't noticed, i rarely make chili without cornbread. whip this up in the morning, set it on low and hours later, and a few hours later, dinner is served!  

white chicken beer chili

3 cans diced tomatoes

3 cups chicken broth 

3 large chicken breasts, cooked and shredded

2 cans white beans, drained

1 can chipotle peppers in adobo 

handful cilantro + more for serving 

2 tbsp chili powder

1 tbsp cumin 

1/2 cup chopped onion 

1 12 oz lager beer, such as Corona

diced avocado, cheese, etc. for serving

1. in a food processor, combine 1 cup beans, 1 can tomatoes and 1 can peppers (peppers and sauce). process until smooth and add to crockpot.
2. add all other ingredients to crockpot and stir. 
3. cook on low for 6-8 hours. 
4. serve hot with cilantro for garnish, cheese and diced avocado. 

serves 6-8

(recipe inspired by fine cooking)

xoxo,

clp

gumbo-laya recipe

it seems like mardi gras came a couple weeks early with tonight's recipe! i was in the mood for some cajun cuisine so i just couldn't wait for fat tuesday! this recipe quickly became a favorite in our house. it is hearty and filling but much less complicated than actual gumbo and it healthy too! it is a gumbo-jambalaya combination (hence the name) and tonight i am having it with grits. it also is good served over brown rice (or other rice of choice) or on its own with a side of cornbread or biscuits! the recipe below makes quite a large pot, serving 6-8, but the leftovers freeze well! 

gumbo-laya 

2 tablespoons olive oil

1 pound spicy andouille (or smoked) chicken/turkey sausage, sliced 

2 chicken breasts, cut into bite-size pieces 

frozen cajun/mirepox vegetable mix (diced onions, celery, peppers) 

2 bay leaves

1 tbsp Creole sesoning

1 teaspoon cayenne pepper

3 cloves garlic, finely chopped

1 tablespoon, heaping, tomato paste

½ pound okra, sliced 

1 (28 oz) can organic diced tomatoes with juice

2 cups chicken broth

1 tablespoon parsley, chopped

1 tablespoon cilantro, chopped

salt and pepper, to taste

to serve: grits, brown rice, biscuits or cornbread 

1. heat a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set aside
2. add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside with sausage
3. add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, salt and pepper. stir to combine
4. add in the garlic and stir, and once it becomes aromatic, add in remaining ingredients, including sausage and chicken, and stir to combine
5. allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes
6. serve with hot sauce over brown rice or grits or with cornbread or biscuits

(adapted from The Cozy Apron) 

i love this recipe and i made it for my roommates and they liked it quite well too! the true test will come when my grandfather, a new orleans native, tries it out! hopefully it will live up to his standards! enjoy this now before mardi gras or file it away and serve with a side of king cake in a few weeks! laissez les bon temps rouler!

xoxo,
clp