It's a Keeper: Chipotle-Pumpkin Black Bean Soup

Well, I know it's not Fall anymore, nor is it Winter, but that doesn't mean you can't have a pumpkin soup. Plus, Rachael Ray's recipe for Chipotle-Pumpkin Black Bean Soup is jazzy enough to warrant a spot as one your last soups before summer. With the little apple and onion salsa on top, it's actually pretty festive.

This recipe is also good for a weeknight because it's pretty much a chop and drop recipe, then you make the salsa and cranberry sour cream (that's right, I said cranberry sour cream) while the soup is simmering.

I found this recipe in the 30 minute meals section of Rachael's magazine, in the November 2007 issue. Sometimes, I try recipes just because they sound so different and interesting and this is one of those recipes. Who knew chipotle and pumpkin would taste so good together? Give it a try and let me know what you think.

Here's the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil (EVOO)
1 large yellow onion, chopped
2 large cloves garlic, grated or finely chopped
1 chipotle chile in adobo sauce, finely chopped, 1 tablespoon sauce reserved
1 bottle Mexican beer, such as Negra Modelo [I used good old Corona.]
One 15-ounce can pure pumpkin puree [Make sure you don't buy the pumpkin pie filling by mistake!]
1 1/2 teaspoons ground cumin (1/2 palmful)
2 pinches ground cinnamon
Salt and pepper
3 cups chicken broth
One 15-ounce can black beans, drained
1 green apple, finely chopped
1/2 small red onion, finely chopped
1 jalapeño chile, seeded and finely chopped
1/3 cup finely chopped cilantro (a generous handful)
Juice of 1 lime
1/2 cup sour cream
1/4 cup whole berry cranberry sauce
Corn tortilla chips (a couple of generous handfuls), lightly crushed (optional) [Not optional as far as I am concerned.]

1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the yellow onion, garlic and chipotle with its sauce and cook, stirring, for 5 minutes. Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin, cumin, cinnamon and salt and pepper to taste. Stir in the chicken broth and beans and simmer for 10 minutes.

2. In a small bowl, combine the apple, red onion, jalapeño, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.

3. Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips, if using.

Rachael Ray Roundup

So you will never believe what happened to me this week. A car crashed into the back of my house! I was home with Darcy and luckily we were on the exact opposite side of the house from where it happened. The driver of the car fell asleep, hit the roundabout behind our house, went up a steep embankment, hit the fence, hit a tree, hit our AC unit, then hit the house. Dear Lord, it was scary, but everyone is safe and sound. Luckily, my kitchen was untouched!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Teresa of Cooking with Teresa adapted Rachael's recipe for Creamy Parsley and Pistachio Fettuccine.
• Nellbe of Nellbe's Scribblings made Rachael Ray's Ital-Tuna Melt into a gluten free meal.
• The New York Times has a very interesting article about Rachael Ray's agent, Jon Rosen of the William Morris Agency. The article also makes me want to check out the Food Network's new 5 Ingredient Fix show. Has anyone seen it?
• The Insider debunks those Rachael Ray divorce rumors once again. No, Rachael Ray is not getting divorced!
• Erica of Itzy's Kitchen made Hot and Cold Sesame Noodles.
• Jessica of I was saying... made Moroccan Beef Patties with Couscous.
• Armida of Armida Cooks! made Spaghetti with Caramelized Shallots.
• Mare of Meet Me in the Kitchen made Asparagus with Chopped Egg and Vinaigrette.
• Emily of A Year on the French Diet made Halibut with Sun Dried Tomato Butter and “Potatoes” that she adapted from a recipe in Every Day with Rachael Ray.
• Rachael Ray attended a Food Bank for New York event in NYC.
• According to Media Post: "In the first quarter of 2009, Everyday With Rachael Ray -- another cable cooking show-to-magazine brand produced by Reader's Digest Association -- is down 26.3%." Uh-oh.
• Jessica of Weeknight Gourmet made Spinach and Ricotta with Shells from Every Day with Rachael Ray.

Paula Deen Pulls Her Hair Out Rachael Ray's Talk Show Today

When I say Paula Deen pulls her hair out on today's episode of Rachael Ray's talk show, I really mean she pulls her hair out. Literally. Check out this clip and then make sure you watch the episode today, where Paula again brings out Rachael's silly side.

It's a Keeper: Jamaican Style Beef Kebabs

While these Jamaican Style Beef Kebabs with pineapple radish slaw might not be the prettiest looking recipe, I can highly recommend it! I keep hearing that you should eat the rainbow and this recipe will get you halfway there (red radishes, orange sweet potato, and yellow pineapple). You can find it in the March 2008 issue of Every Day with Rachael Ray.

I picked these kebabs because I wanted a recipe that was really different from what I would usually make. When I explained to my husband what we were having for dinner, he was definitely dubious. However, he was a believer by the end of the meal!

One my favorite things about this dish is that I had most of the ingredients on hand, so it was budget conscious. My only complaint is that it dirtied a bunch of stuff. So, don't make this if you don't feel okay with doing some dishes!

Jamaican-Style Beef Kebabs
Leah Holzel

From Every Day with Rachael Ray
March 2008

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

1/4 cup soy sauce
2 tablespoons vegetable oil, plus more for brushing
2 teaspoons Chinese five-spice powder
1 teaspoon ground allspice
1 to 2 tablespoons hot pepper sauce
One 1-inch-thick boneless sirloin steak (1 1/2 pounds), cut into 16 cubes
2 sweet potatoes (1 pound), peeled and cut into 16 pieces
One 1-pound bunch radishes
2 cups coarsely chopped fresh pineapple
Salt

1. Soak 8 bamboo skewers in water. [I have metal skewers, so I just used those.] In a medium bowl, whisk together the soy sauce, oil, five-spice powder and allspice. Stir in the hot sauce. Add the steak and toss to coat; refrigerate.

2. Bring a saucepan of lightly salted water to a boil. Add the sweet potatoes, lower the heat and simmer until just fork-tender, about 8 minutes; drain and let stand until cool enough to handle. [Mine took more like 15 minutes - maybe I cut the pieces too big?]

3. Meanwhile, using a food processor fitted with a shredding disk, shred the radishes and transfer to a bowl with the pineapple. [If I had any idea which disk was the shredding one, I totally would have used it. I really need to figure out how to use my food processor. I just grated by radishes.] Toss and season with salt.

4. Preheat the broiler. Thread the meat and sweet potato onto the skewers and arrange on a broiler pan; brush the sweet potatoes lightly with oil. Broil the kebabs for about 6 minutes, turning once, for medium-rare. Serve with the slaw.

Rachael Ray Roundup

Is anyone out there going to Rachael Ray's annual fundraiser in Lake George at her former high school? If you are, a devoted Rachael Ray fan and ERR reader is looking for an extra ticket! Email me (everythingrachaelray at gmail dot com) and I'll put you in touch with my buddy David.

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• So that story about Rachael Ray sending Anthony Bourdain a fruit basket with a very funny note was true. (via Seared.)
• Kathy of Kathy's Kitchen made Scotch Salmon with Farfalle for her Good Friday Pasta.
• Itzy's of Itzy's Kitchen made Asian Turkey Burgers.
• N' Stiches Designs features a Rachael Ray recipe for chicken nuggets that was adapted to be gluten free.
• Alison Sherwood of the Post College Kitchen made an Easter Brunch menu that was inspired by Rachael Ray.
• Donna of My Tasty Treasures made Bacon Sloppy Joes.
• Little Gems by Kari features an adaptation of Rachael's recipe for Chicken Salsa Verde Bake.
• The Duncan Five features a recipe I really have to try - Pumpkin Crunch Cake.
• Dining Alone has a review of Rachael's recipe for Spring Pea-sto with Whole-Wheat Penne from Just In Time.
• Check out the recipe for Potato Scallion Soup with Fried Matzo Dippers on The Peppertree.

Bid on VIP Tickets to the Rachael Ray Show to Support the Adrienne Shelly Foundation

You still have a couple days left to help support the Adrienne Shelly Foundation by bidding on VIP tickets to Rachael Ray's talk show! Here is the 411 on the auction, which ends on the 16th:

"How would you like the chance to get a behind the scenes look at your favorite show, the Rachael Ray Show? How about watching the show with VIP seats all the while supporting a great charity? By placing a bid on this experience and other once-in-a-lifetime celebrity experiences and memorabilia you can help The Adrienne Shelley Foundation – an organization that assists women with film school scholarships, production grants, finishing funds, and other invaluable resources. The Adrienne Shelly Foundation is a non-profit organization dedicated in loving memory to the uniquely gifted actress and filmmaker Adrienne Shelly, whose highly accomplished life was tragically cut short November 1, 2006. It is in the spirit of her passion and vision that The Adrienne Shelly Foundation was created – and with that passion in mind, we invite you to be a part of this star-studded charity auction!"

Visit www.ebay.com/asfoundation to view the auction live on eBay.

Rachael Ray Roundup

Can you believe my daughter is almost a year old? Holy cow, where did the time go? Tomorrow is her first birthday, so of course we are throwing a party. And yes, the menu will be all Rachael Ray recipes. I'll make sure to share the result next week. Just think good thoughts for me as I try to deal with the fact that my baby is growing up (did I mention she's walking now??). For a little Friday fun I included a picture from a couple months ago at the bottom of this post.

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Lanaann of Never Enough Thyme made Oatmeal Cookie Pankcakes from Every Day with Rachael Ray.
• Rebecca of Playful Noshings made Garlic Sliced Steak with Watercress and Horseradish Baby Potatoes.
• April of The Fragrant Hand wants Rachael Ray's magazine to be available on the Kindle. I have Kindle envy!
• Kristin of Sogkonnite Living made Tortellini Vegetable "Lasagna." That one's an oldie but a goodie from my favorite Rachael Ray cookbook - 30-Minute Meals 2.
• Jag of Recipes to the Test was not impressed by Rachael's recipe for Texas Turkey Chili. I would recommend her Uptown Down-Home Chili as an alternative.
• Diana of The Yummy Blog made Ground Gyros.
• Johanna of Dazzle Dish made Chicken Vegetable Nachos.
• The Pepper Tree reveals that Rachael's recipe for Polenta with Kale and Portobello Mushrooms is surprisingly good.
• The Domestic Empress discusses her experience as an audience member at Rachael Ray's talk show.
• Mommy's Kitchen features one of my all time favorites - Janet's Chocolate Chip Coffee Cake. Make it for your Easter Brunch! I loved it.
• Check out a review of Rachael's recipe for Chipotle Cashew Chicken at Food for Thought. Here's my review, too.

And, as promised, here's a picture of Darcy from her 9-month photo session:

It's a Keeper: Chicken with Apples, Pears and Camembert Mashed Potatoes

The recipe for Chicken with Apples, Pears and Camembert Mashed Potatoes is just a plate full of comfort food goodness, but with a little bit of fancy flair. That's right, I said fancy flair and I meant it.

What caught my eye was the idea of camembert in mashed potatoes and I have to say I was a teensy bit disappointed because I couldn't really taste the cheese as much as I wanted to. However, given my love of camembert (or brie, which is what I used because it was on sale), I'm not sure any amount of it would have been enough for me.

I found this recipe in the 30 minute meals section of Every Day with Rachael Ray. It would be perfect for entertaining since it looks pretty and has the aforementioned fancy flair. Next time, I would make some sort of green vegetable to go with it, too.

Here's the recipe with my comments in brackets:

From Every Day with Rachael Ray
November 2008

SERVES 4

2 pounds small yellow-fleshed potatoes, such as yukon gold, cut into bite-size pieces
Salt
1 tablespoon extra-virgin olive oil (EVOO)
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Pepper
2 tablespoons butter, cut into small pieces
1 gala, honey crisp or golden delicious apple, peeled and cut into 1/2-inch pieces
1 bosc pear, peeled and cut into 1/2-inch pieces
3 pinches nutmeg
1 tablespoon grated lemon peel plus 1 tablespoon juice
2 tablespoons honey
1/4 to 1/3 cup milk or half-and-half
1/3 pound ripe camembert cheese, cut into bite-size pieces [I thought brie was a good substitute if you can't find camembert.]
10 to 12 chives, chopped
2 tablespoons fresh thyme leaves, finely chopped

1. In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.

2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until golden, 12 minutes. Transfer to a plate; cover with foil to keep warm.

3. In the same skillet, melt the butter over medium heat. Add the apple, pear and nutmeg; season with salt. Stir in the lemon juice for 3 minutes, then stir in the honey for 1 minute.

4. Mash the potatoes with the milk and cheese; season with salt and pepper. Slice the chicken breasts on an angle, arrange alongside the potatoes and top with the fruit. In a small bowl, combine the chives, thyme and lemon peel; sprinkle over the chicken and potatoes. [Maybe this last step gives it the fancy flair?]

Rachael Ray Roundup

It is Spring in California! The asparagus is falling of the store shelves and all we want to to is hang out outside (and grill said asparagus). This weekend we are heading to the zoo with Darcy, which I am thinking she will really love. She just started walking, so let's hope she doesn't find the cotton candy vendor and decide she wants to give it a try.

One special shout out before we get to the Roundup - Happy Birthday, Chris!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• People magazine says that Rachael Ray had to learn a new way to talk.
• Variety interviewed Rachael about the 500th episode of her daytime talk show.
• Mitzi of A Pinay's Pennies made Shepard's Pie Stuffed Potatoes.
• Lindsay of Lindsay's Menu made Apple-Cheddar Turkey Burgers. I added that recipe to my list!
• Priscilla Tsai of Eat My Charlotte tried Rachael's recipe for Barbecued Chinese Chicken Lettuce Wraps.
• Noble Pig features some gorgeous photography and a review of Rachael's recipe for Roasted Salmon with Lemon-Herb Matzo Crust.
• April of The Fragrant Hand made Ricotta Pasta with Tomatoes al Forno from 365: No Repeats.
• Lisa of Lime in the Coconut made Pork-and-Beans Stuffed Peppers.
• Lauralop of Edible Ventures made Asparagus Penne, which she adapted from Rachael Ray's Big Orange Book.
• Courtney Mayfield blogged at Krista Kooks to share her experience making Creole Meatloves with Trinitiy Gravy.
• Eat Me Daily informs us that Cook's Illustrated panned Rachael's stainless steel pans (I love her hard anodized oval pan).
• Katherine of Smoky Mountain Cafe made Mexican Lasagna.
• Mindyanna of The Adventures of Mindyanna Jones made Mac-and-Smoked Gouda with Cauliflower.
• Nurse Heidi of Food for Thought made Quick Tagine Style Chicken.
• Sweet Tea in Texas features Chicken Chickpea Curry Bowls.
• Terribly Write exposes a Rachael Ray impersonator.

April 2009 Issue of Every Day with Rachael Ray

The April 2009 issue of Every Day with Rachael Ray is aimed at saving us some cashola while offering some outstanding recipes.

In the Good for You feature, the magazine offers lightened up versions of Huevos Rancheros and Shepherd's Pie. In the $10 Spot, get recipes for Hot-Sauce Chicken with Grilled Green Beans (which I added to my list of recipes to try, Basted Eggs and Smoky Lentil Salad, Polenta with Kale and Portobello Mushrooms, Pan-Fried Pork Wontons with Spinach, and Lamb-and-Chickpea Falafel Sandwich.

In the No-Recipe Zone, Editor-in-chief Silvana Nardone shares a family favorite - Marsala Chicken-and-Mushroom Casserole.

In the star feature of the magazine (as far as I am concerned), you'll find the following 30 minute meals: Caesar Soup, Chicken Cutlets Milanese with Butter Beans and Gnocchi, Garlic Sliced Steak with Watercress and Horseradish Baby Potatoes, Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta, Leeky Broth with Ravioli, Pistachio-Tarragon Pesto Bowties with Peas and Potatoes, Ancho-Black Bean Chili, Sunset Orzo with Spanish Shrimp, Artichoke Frittata, Pasta with Lamb-and-Cherry-Tomato Ragu, and Cacio e Pepe Popcorn.

It's a Keeper (barely): Steak and Potato Stoup

When I made the recipe for Steak and Potato Stoup from Rachael Ray's talk show, I have to say it almost didn't make it into the It's a Keeper category. The finished product smelled like french onion soup, but didn't really taste like it. As far as timing goes, it took awhile for potatoes to get tender, but I probably didn't slice them thin enough. Lazy me!

This one almost fell into the Yum, but not Yum-0 category because it didn't completely wow us, but it was still pretty darn good. My husband said next time we make it (as if I ever make the same thing twice!) he would use red potatoes and would use less of them. He also recommended less beef stock. This is what happens when he helps me cook - he gets very involved in the process, including the blogging part!

Here's the recipe with my comments in brackets:

4 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 pound good quality marbled steak, such as sirloin, thinly sliced into bite-size pieces
Salt and ground black pepper
4 Idaho potatoes, scrubbed clean and very thinly sliced into rounds
1 large onion, thinly sliced
2 garlic cloves, grated
1 bottle dark beer, such as Guinness [I bought a local dark beer instead of Guinness - maybe that makes a big difference?]
2 tablespoons Worcestershire sauce
4 cups beef stock
1 cup crème fraiche or sour cream
2 tablespoons chopped chives
1 tablespoon prepared horseradish
1 small bunch watercress or arugula, roughly chopped, to garnish

Yields: 4 to 6 servings

Place a large pot over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the pan is scorching hot, season the beef with salt and pepper and add it to the pot. Cook the meat, stirring occasionally, until deep golden brown and cooked through, about 5 minutes. Remove from the pot and reserve on a plate.

To the same pan the beef was cooked in, add the remaining EVOO (about 2 turns) along with the potatoes, onion and garlic. Season the veggies with salt and pepper and cook, stirring occasionally, until the onions are tender, 6-7 minutes.

Add the bottle of beer to the pot and scrape the bottom to remove any brown bits that have stuck. Add the Worcestershire and beef stock, and bring the liquids up to a bubble. Simmer the stoup until the potatoes are tender, about 5 minutes.

While the stoup is simmering, stir together the crème fraiche or sour cream, chives and horseradish in a small bowl. Reserve.

When the potatoes are tender [which took forever for me!], stir the steak back into the stoup and portion it into bowls. Garnish each bowl with a dollop of the horseradish-cream mixture and some chopped greens, and serve.