Warming Winter Soup

Carrot Soup w/Ras el Hanout

Ingredients:
2lbs Carrots*, peeled and chopped
3 Celery Stalks (I used the leafy tops leftover from the celery I trimmed for snacks), chopped
1 Small Yellow Onion, peeled and chopped
3 Cloves of Garlic, peeled and smashed
1 T. EVOO
2 T. Ras el Hanout
4 Cups Vegetable or Low Sodium Chicken Stock, or Water
1/4 C. Coconut Milk, plus more for garnishing (if desired)
Sea Salt and Pepper, to taste

1. In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery and garlic and sauté for 5 minutes.
2. Add Ras el Hanout, stir to coat, and cook another 5 minutes. 
   
3. Stir in the water or stock . Increase heat to high and bring to a boil.
4. Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
   
5. Transfer the soup, in batches, if necessary, to a blender or food processor and puree until smooth.
6.  Add coconut milk and blend. 
7. Serve with a drizzle of coconut milk and a light dusting of Ras el Hanout.
   

Makes Approximately One Quart

*This recipe would also be good with butternut squash, another winter squash, or yams.

I was inspired by a recipe for Ras el Hanout, I found on one of my favorite blogs, TheClothesMakeTheGirl. I check her (Melissa a.k.a. Melicious) site daily, as she offers an abundance of information, inspiration, and motivation. I enjoy her entertaining, yet thought-provoking writing style, and I think you will too.

Tuesday

Seafood Chowder:

(recipe inspiration from Ina Garten's Barefoot Contessa Parties!)

Seafood Chowder

Makes 3 Quarts

1 lb large shrimp, peeled and deveined (save shells for stock)

1/2 scallops, cut into bite-size pieces

1/2 lb white fish (cod, halibut...), cut into bite-sized cubes

1/2 lb fresh lump crab meat

2 T. EVOO

1 onion, medium-diced

4 carrots, medium-diced

3 celery stalks, medium-diced

2 C. medium-diced butternut squash (or about 1 lb)
1 recipe seafood stock, recipe follows
2 T. minced parsley
Sea salt and pepper, to taste

In a heavy-bottom pan, over medium heat, add EVOO, onion, carrots, celery, and butternut squash. Saute for 15 minutes, until squash is barely cooked. Add the seafood stock and bring to a boil. Add the seafood and reduce to low. Simmer, uncovered, for 7-10 minutes, until fish is just cooked. Add parsley, and salt and pepper, to taste.

Seafood Stock 
Makes 1 Quart

2 T. EVOO
Shells from 1 lb large shrimp
2 medium yellow onions, chopped
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 C. good white wine
1/3 C. tomato paste
1 T. sea salt
1 1/2 tsp. black pepper
10 sprigs of fresh thyme, including stems

Warm EVOO in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery. Saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1.5 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. Recipe should yield about 1 quart of stock.

Saturday

Breakfast:
Flaxseed Muffin
One Egg Scrambled w/Filet Mignon (leftover from Scott's dinner last night)

Lunch:
Carrot-Ginger Soup w/Crab

Snack:
Handful of Raspberries

Dinner:
Carrot-Ginger Soup and Spinach Soup w/Crab and Grilled Shrimp

The Carrot-Ginger soup is leftover from Thursday. The Spinach Soup I made tonight. I had a lot of spinach and haven't really been in the mood for sauteed spinach or salad, so...I made soup. Here's what I did:

Spinach Soup
Serves 4-6

Ingredients:
1lb fresh spinach
1 small yellow onion, chopped
4 garlic cloves, smashed
1 tsp. nutmeg
1 T. EVOO
3 cups water, vegetable stock, or chicken stock (I used water)
Sea salt and pepper, to taste

Over medium heat, sweat the onion and garlic in oil for about 5 minutes. Add salt and pepper during the sweating. Add spinach and nutmeg. Cook for about 3 minute, stirring often. Cover with water and stir. Bring to a boil and then turn down to low. Cover and simmer for 10-15 minutes. Puree and season, to taste.

You could also add coconut milk, for a creamy texture more reminiscent of creamed spinach. This soup pairs really well with the carrot soup and creates a really nice presentation.

CrossFit Workout:
21 Deadlifts (135lb)
3 Push Ups
18 Deadlifts
6 Push Ups
15 Deadlifts
9 Push Ups
12 Deadlifts
12 Push Ups
9 Deadlifts
15 Push Ups
6 Deadlifts
18 Push Ups
3 Deadlifts
21 Push Ups

Carrot-Fennel Soup w/Ginger

Carrot-Fennel Soup w/Ginger
Serves 2-3

1/2 yellow onion, chopped
1/2 large (or 1 small) fennel buld, chopped
8-12 carrots, peeled and chopped
1 T. EVOO
1 T. grated fresh ginger
3 cups water, chicken stock, or vegetable stock
Sea salt and pepper, to taste

Sweat onion, carrots, and fennel in EVOO. Add grated ginger and water. Bring to a boil and then lower heat to simmer, until vegetables are fork tender. Puree and serve.

I served this soup with seared scallops and a salad of mixed greens and this dressing:

Creamy Coconut-Chive Dressing
Serves 1

1 T. chopped fresh chives (in addition to the chives, add any other combination of fresh herbs)
3 T. coconut milk
1 T. fresh lemon juice
Sea salt and pepper, to taste
Large handful of mixed greens

Whisk ingredients together and toss with greens.

Monday

Lunch:
Butternut Squash Soup w/Crab and Chive Oil

This combination works really well together. I still have chive oil in my fridge from a month or so ago, I made butternut squash soup last night, and the crab I had leftover from the salads I've been making. So, this was a well-balanced meal that took just the slightest bit of effort to create. I love leftovers! A mixed greens or spinach salad and this meal would have been even more perfect!

Dinner:

Two Eggs Scrambled in Avocado Oil w/Asparagus and Zucchini

Sauteed Spinach w/Lemon

A few bites of cold soup...while I waited for the BBQ to heat up

Scott's Meal:
NY Strip Steak
Sauteed Green Beans w/Garlic (blanched and then sauteed in a little EVOO and fresh garlic)
Yam Fries (tossed in a little EVOO and sea salt and then roasted at 400F for about 20 minutes)

CrossFit Workout:

Run 400M
Row 500M
20 Sit Ups
20 Hip Raises
20 Supermans
~and~

5x3 Front Squats
45-65-85-105-115
~and~

"Cindy" (10 Minutes)
5 Pull Ups
10 Push Ups
15 Squats

7 Rounds plus Pull Ups and Push Ups

And, still...more soup!

Butternut Squash Soup w/Crispy Sage Leaves

1 Large Butternut Squash, peeled and 1" cubed (roast the squash, for a sweeter, richer soup)

1 Medium Yellow Onion, chopped

3 Garlic Cloves, peeled and smashed

3 Celery Stalks, chopped

4 C. Chicken or Vegetable Stock

12 Sage Leaves

2 T. Coconut Oil

1 tsp. Freshly Ground Nutmeg

Sea Salt and Pepper, to taste

In large pot heat oil. Add sage and cook until crispy, approximately 5-7 minutes. Remove sage leaves and set aside. Add onion, garlic, and celery. Cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Puree soup to desired consistency. Stir and season with nutmeg, salt, and pepper. Garnish with crispy sage leaves and serve.

-This soup would also be great with pancetta or bacon. Cut into 1" pieces and crisp. Use the rendered fat to crisp the sage leaves and to then cook the remaining ingredients. Reserved bacon can then be used as a garnish.

More Soup!

Mesa Grill's Pumpkin Soup w/Cinnamon Creme Fraiche

Serves: 6-8

Pumpkin Soup

4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth

3 cups pumpkin or butternut squash puree (not flavored pie filling)

2 teaspoons ground Mexican cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon freshly grated nutmeg

2 tablespoons honey (I use raw, unfiltered honey)

2 tablespoons maple syrup (make sure to use a %100 pure, organic variety)

2 teaspoons chipotle puree (puree of chipotles in adobo sauce)

3/4 cup crème fraiche*

Salt and freshly ground pepper

Roasted pumpkin seeds (recipe follows)

1. Bring stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.

2. Remove from the heat and whisk in 1/4 cup of the crème fraiche* and season with salt and pepper to taste.

3. Mix together the remaining crème fraiche* and 1 teaspoon cinnamon until combined.

4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds

Makes 1 cup

1 cup raw pumpkin seeds

2 tablespoons vegetable oil

Sea salt

1. Preheat the oven to 350 degrees F.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.

*I used regular coconut milk.

And, another note...the chipotles in adobe contain vinegar and sugar. I love the smokiness and heat that they add to this soup, so I decided to keep them in...you might try a sprinkling of cayenne and ancho chili powders, if you'd rather leave them out. I felt that the 2 teaspoons would be fine for me.

This soup is another nice idea for your holiday table, as it tastes delicious and creates a beautiful presentation. The heat from the chipotles and ginger contrast nicely with the sweetness of the pumpkin and spice, and the creaminess of the coconut milk. I really don't think that you can go wrong with a Bobby Flay recipe.

Saturday

Breakfast:
Toasted "Nutty Bread" w/Two Poached Eggs

Lunch:
Sandwich (on toasted "Nutty Bread") w/Avocado, Mixed Greens, and Watercress
Grilled Shrimp (tossed in EVOO and sea salt)

*Tip: I buy a large bag of frozen jumbo prawns, from Costco, and just thaw them out the day before I want to use them. If I want to use them sooner, I soak them in cold water for about 15 minutes and then pat dry; they don't take very long to thaw. Buying frozen, prepackaged wild salmon, shrimp, or other fish provides a time-saving way to add protein to your meals. Such fish can be grilled the night before, while preparing your regular dinner, and can then be flaked into a salad or mixed with a little homemade mayonnaise and lemon juice to create a tasty sandwich, using this bread.

Dinner:
Butternut Squash and Cauliflower-Leek Soup

I bought a bundle of four leeks to use in my Alaskan Halibut en Papillote (tomorrow's dinner) and thought that the remaining three would be good in a Potato-Leek Soup of sorts. So, instead of the usual starchy potato, I used some leftover butternut squash and cauliflower (chopped up and ready to go from earlier in the week). Here's my recipe:

Butternut Squash and Cauliflower-Leek Soup
3 Leeks (white and light green part only), sliced in half lengthwise and cut into 1" half rounds
3 Celery Stalks, sliced
1 Medium Butternut Squash, peeled and cut into 1" cubes
1 Cauliflower Head, cut into florets
1 T. Coconut Oil
4 C. Water

You can add a little coconut milk for creaminess, if desired.

CrossFit Workout:
"Angie"
100 Pull Ups (I did 50 pull ups before my hands started to tear...and decided to stop at 50)
100 Push Ups
100 Sit Ups
100 Squats

Thursday

Breakfast:

Toasted "Nutty Bread" w/Two Egg Whites

Snack:

Banana Bread Lara Bar

Dinner:

Celery Root Soup

Roasted Brussels Sprouts and Carrots

Celery Root Soup:

1 Softball Sized Celery Root, peeled and cut into 1" cubes

1 Celery Stalk, sliced

1/2 Yellow Onion, peeled and sliced

1 tsp. EVOO

2 C. Low-Sodium Vegetable Stock

Sea Salt, to taste

In a heavy-bottom pan, sweat the vegetables in the oil for about 5 minutes. Add vegetable stock and bring to a low boil. Lower heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes. Puree and enjoy!

And, this is a celery root:

Don't be scared...it's tastier than it looks. Just use a sharp knife or vegetable peeler, to peel away the outer ruggedness, and enjoy the inside as you would any other root vegetable. It has an intense celery scent and flavor that adds a freshness to this seemingly rich soup. I wonder who first decided to eat this thing!?

CrossFit Workout:
2 Mile Run

Monday

Brunch:

Two Eggs w/"Nutty Bread" and Sauteed Spinach

After my eggs (cooked in 1 tsp. of EVOO) were done cooking, I tossed two large handfuls of spinach into the hot pan to saute down:

Snack:

Broccoli-Cauliflower Soup w/Coconut Milk (1 tsp.) and Chive Oil (1/2 tsp.)

Broccoli-Cauliflower Soup
1/2 Onion, sliced
1 T. EVOO
1 Carrot, cut into 1" chunks
1 Small Head of Broccoli, cut into florets
1 Medium Head of Cauliflower, cut into florets
3 C. Vegetable Stock

Dinner:

Red Leaf Lettuce Wrapped Buffalo Burger

Mixed Greens w/Mango, Avocado, Pumpkin Seeds, and Grapefruit-Chive Oil Vinaigrette

CrossFit Workout:
10 Pull Ups
15 Deadlifts (135lbs)
10 Deadlifts (155lbs)
5 Deadlifts (185lbs)
10 Pull Ups
25 Kettlebell Swings (35lbs)

Thursday

Breakfast:
Smoothie w/Orange, Strawberry, Mango, Pineapple, Peach, and Freshly Ground Flax Seed

Lunch:
Grilled Salmon w/Sauteed Spinach and Steamed Broccoli

Dinner:
Carrot-Ginger Soup

Carrot-Ginger Soup:
1 large sweet onion, such as Vidalia or Walla Walla
1 lb. carrots
2 garlic cloves
2-inch piece fresh ginger (1.5 tsp. grated or finely minced)
2 T EVOO
1 tsp. kosher salt
1⁄8 tsp. freshly ground pepper
2 C. Vegetable Stock (I like Pacific Natural Foods brand)

This cold (well, compared to 80F...) weather just sort of calls for soup and coziness so...that's what I ate. This recipe, as with many soup recipes, is super easy and really satisfying. In a heavy-bottom pot, over medium-low heat, sweat (slow cooking, without browning) the onion for about 10 minutes, add the garlic, ginger, and carrots to the onions and stir to coat, add the vegetable stock (carrots should be covered) and cook until the carrots are fork tender (about 20 minutes). Remove from heat and let cool. Once cool, or room temperature, puree and serve.

For a little creaminess, you might add a touch of coconut milk...I think I may try that this weekend!