So, two recipes today. Both are good for the soul, but in different ways. By my logic, if you have this soup for dinner, you are entitled to these brownies for dessert.
The soup is from the Moosewood Low-Fat cookbook, with a few changes. I use chicken broth instead of vegetable (mostly because that’s what I have around). For spice, I use Chipotle chili flakes (Chipotle’s are dried smoked Jalapeño peppers) from Native Seed Search. The original recipe calls for a hot green chili, or you can use plain red pepper flakes. I think its best when you can taste the chili, but its not hot (and you can adjust to your taste). You don’t really need to, but I like to finish the soup with just a little half and half.. I think it melds everything together nicely. I also like to serve with yogurt, or you can serve with lime wedges and cilantro, but its good without the embellishments.
I have made these brownies for long time, they are from 1st cookbook I owned (and that would be the Good Housekeeping Illustrated cookbook). They are so easy I don’t know why you would ever make them from a mix! They are full of good stuff (chocolate, walnuts, eggs... all quite healthy, plus butter, sugar and flour since it is desert). The only trick is to “eat in moderation”.
Southwestern Corn and Potato Soup
Serves 3 to 4
1 medium onion, finely chopped
2 cloves garlic, minced
¼ teaspoon Chipotle chili flakes (or red pepper flakes)
¼ teaspoon salt
3 cups chicken broth, might need a bit more
2 teaspoons ground cumin
2 small or 1 large sweet potato (the orange kind), diced (about 2 cups)
½ red bell pepper, chipped
3 cups frozen corn kernels (about a 1 lb bag)
Salt and lemon or lime juice to taste
Optional – 2 tablespoons half and half
Serve with plain yogurt, cilantro and/or lime wedges.
In a medium-large saucepan, simmer the onions, garlic chili, and salt in 1 cup of broth for about 10 minutes (will almost be dry). In a small bowl, mix the cumin with a tablespoon of broth, add to the onions and cook for a couple of minutes (this should be smelling very good). Add the sweet potatoes and remaining broth. Cover and cook for 10-15 minutes, the potatoes should just start to be soft. Add the corn and bell pepper, and cook for another 10 minutes. All the vegetables should be tender.
With an immersion blender (blender thing on a stick), puree, but leave some chunks (or you can put half the soup in the food processor and puree). Add a bit more broth if its too thick plus... optional -- just a bit of half and half. Add some lemon or lime juice plus salt (if needed.. taste first). Serve with yogurt, plus cilantro and/or lime wedges.
This makes a lot (think potluck). You can easily cut in half and bake in a 6x10 or 8x8 baking pan.
1 cup butter
4 squares unsweetened chocolate
2 cups sugar
1 cup flour
1 teaspoon vanilla extract
½ teaspoon salt
2 cups coarsely chopped nuts (walnuts or pecans)
Preheat oven to 350F. Spray 9 x 13” pan with Pam. In large glass bowl, melt butter and chocolate in microwave, about 1 minute or a bit more (need to stir to see if the chocolate is melted). Stir sugar into chocolate-butter and stir. Add eggs, one at a time, beating until well blended after the addition of each egg. Add the flour, vanilla, and salt to the mixture and stir. Add the chopped nuts to the mixture and stir to blend. Pour batter into greased pan. Bake for 30 – 35 minutes.