Get ready to lick the bowl clean

When I made my New Year's resolution -- a renewed commitment to blogging -- I had thousands of ideas in my head. The theme one, though, I wasn't as sure about. But now that I've done it for a month (with some other recipes thrown in, as well), I'm glad I tried it. I've got themes lined up for at least the next few months, and some thrown in toward the end of the year, too. I hope you'll stick with me. I promise to do my best to make it interesting!


So, as I contemplated all these soup recipes, I started to ask myself, "Which of these is my favorite?" The golden winter soup -- the first one I shared -- is absolutely exquisite. And my love for Middle Eastern food is definitely sated by the Moroccan lamb and couscous soup. In fact, they're all favorites, so that's I wanted to share them.

This last one is a favorite soup at my house. We don't make it often; when we do, Aaron and I always tell each other that we'll make it again soon. This one is so hearty. And it makes the house smell so good. With this recipe, I'll end January on a high note.

This recipe is from a 2002 issue of Cooking Light magazine.

Baked potato soup

4 baking potatoes (about 2 1/2 lbs.)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 oz.) reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400 degrees.

Pierce potatoes with a fork; baked at 400 degrees for 1 hour or until tender. Cool. Peel potatoes coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated -- do not boil. Sprinkle each serving with cheese, onions and bacon.

Serves 8.

Cook's notes: I make this with fat-free milk, and it turns out beautifully. However, don't substitute fat-free sour cream for the reduced-fat version, as the fat-free sour cream usually separates.

Don't be chicken -- this one is delicious!

Before January ends, I want to offer two more soup recipes. This has been a fun challenge for me, and I have a great idea for February -- I'll reveal it tomorrow!

This soup is full of big pieces of chicken, lots of vegetables and some white beans for added protein and fiber. It's a relatively quick soup -- about 45 minutes from start to finish -- and again, it's very healthy. Here's hoping you enjoy it as much as I do!

This recipe is from the book "Saved by Soup," by Judith Barrett.

Chicken and white bean soup

1 tsp. olive oil
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 rib celery, trimmed and finely chopped
1/4 lb. fresh fennel (about half a bulb), tall stalks and leaves discarded, finely chopped
2 medium garlic cloves, pressed or finely minced
2 cups canned tomatoes, with their juices
3 cups defatted chicken or vegetable broth, preferably homemade
2 pinches red pepper flakes, or to taste
1 cup cooked or canned (drained and rinsed) white beans (such as Great Northern, cannellini or navy)
1/4 cup fresh parsley, chopped

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the chicken, season with salt and pepper to taste, and cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes. Remove the chicken from the pan, and set it aside.

Add the chopped vegetables to the saucepan and cook over medium-high heat until they begin to soften, about 2 to 3 minutes. Stir in the tomatoes, broth and red pepper flakes, season with salt to taste, and bring to a boil. Partially cover the saucepan, reduce the heat to medium-low, and simmer for about 20 minutes. Add the beans and chicken pieces, and cook until the soup is thick and the chicken is cooked through, about 15 minutes longer. Stir in the parsley and serve.

Serves 6.

Cook's notes: The author suggests finely chopping all the vegetables in a food processor. As I like my vegetables chunkier, I chop them by hand and give them a little more time before adding the chicken. I also tend to use less pepper flakes, but of course, that's all a matter of taste. For those who do not usually cook with fennel, I highly recommend it for this dish.

Yeah, it's a bit cheesy

Mmmmm, broccoli! Who doesn't love broccoli? It's one of my very favorite vegetables, full of fiber and dozens of nutrients. It's low in fat and calories, so it's a natural for those looking to eat healthy.

I love broccoli in all sorts of different dishes. Salads and stir-fries are my favorite, but I even like it raw just as a snack. But my favorite dish is broccoli cheese soup. This one has troubled me for a while. It's so delicious, but it isn't very healthy. So, of course I was thrilled when I came across this one -- except for one small thing. It's made with Velveeta. Is there any food product out there nowadays that people make fun of more than Velveeta?

But the author of the article made a a great point. Velveeta melts beautifully, without getting all clumpy or greasy. And, it can really taste good in recipes. Hmmm. I rethought my Velveeta hang-up and decided to give this recipe a chance. I was surprised how much I loved it. Here's hoping you will, too!

This recipe is from a 2002 issue of Cooking Light.

Broccoli and cheese soup

Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
3 cups chicken broth
16 oz. fresh broccoli florets
2 1/2 cups milk
1/3 cup flour
1/4 tsp. pepper
8 oz. light processed cheese (such as Velveeta Light), cubed

Heat large saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring mixture to a boil; reduce heat to medium, and cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until it melts.

Place 1/3 of the soup into a blender or food processor and process until smooth. Return soup to pan, warm until thoroughly heated.

Serves 6.

Cook's notes: I like to use my immersion blender, making the entire batch of soup smooth. I have substituted 2 or 3 celery stalks for the onion, and it turned out nicely.

Advance Australia Fair

When I was young, I'd guess about 8 or 9, I became obsessed with Australia. Anything I could read about it, I would grab. I knew the cities, the states, the wildlife, even some obscure fact. I couldn't wait to visit, because I was sure I would move there immediately.

I've never stopped adoring the island nation. So, not surprisingly, I was ecstatic when I found out that Aaron's brother and family lived Down Under. Even more incentive to make the trek. Unfortunately, we've never made the journey. But I continue to brush up on my knowledge, just in case.

Case in point: Jan. 26 is Australia Day (a day late and a dollar short, I know). It's a fascinating holiday, celebrated in a similar fashion to our Fourth of July. There's barbecues and fireworks, and a celebration of a diverse nation. Who wouldn't want to celebrate that? I spent a while learning about the holiday at http://www.australiaday.org.au/experience/page31.asp. It's a great Web site, full of interesting information.

My curiosity, of course, has spread beyond national holidays. A delightful day with my Australian relatives this past summer later sent me to the nearest bookstore in search of a cookbook dedicated to the nation's cuisine. Like most people, I had just a few stereotypes in mind: shrimp on the barbie, Vegemite sandwiches, kangaroo meat and lots of lamb. Turns out, not surprisingly, that the cuisine is far more complex and interesting.

The book I chose, "Coast," edited by Kendall Hill, offers dozens of recipes from some of the nation's top chefs. For instance, seafood is extremely popular. The chefs offered recipes with lots of Asian influence. And, of course, British influence remains, too. Are you hungry yet? I know I am!

So, to Jeff, Loretta, Mariner, Angus and Halle: Happy (belated) Australia Day! Hopefully we will be able to join you someday soon to help you celebrate!

Today, I'm including two recipes for pavlova, what Chef John Schirmer calls "the great Australian dessert." Pavlova, from what I've learned, is named after a Russian ballerina. The dessert is made of meringue, filled with whipped cream and topped with fruit. I have not tested these recipes, but I suspect I'll be making one soon!

This recipe is from the book "Coast," edited by Kendall Hill. The recipe is from Chef John Schirmer.

Pavlova with lime and rhubarb

3 stalks rhubarb
2 cups orange juice
1 tsp. sugar
4 egg whites
7 oz. superfine sugar
1 tsp. white vinegar
Pinch of cornstarch
1 tsp. warm water
Drop of vanilla extract
2 cups whipping cream
Juice and finely grated zest of 1 lime

Preheat oven to 400 degrees. Wash rhubarb, remove leaves and chop stalks into 1-inch pieces. Place in a baking dish and cover with orange juice and the teaspoon of sugar. Bake for 8 minutes, or until the rhubarb has softened but not disintegrated. Remove and set aside, then lower the oven temperature to 325 degrees.

To make the meringues, place egg whites, superfine sugar, vinegar, cornstarch, warm water and vanilla extract into a mixing bowl and whisk in a mixer on high for 6 minutes, or until stiff peaks form.

Line a baking sheet with parchment paper and, using a piping bag, pipe some meringue into a circle about 1 1/2 inches in diameter. Keep piping in a spiral formation until the sides of the meringue are about 1 1/2 inches high -- they will puff up in the oven to nearly double the size. Repeat for the other three meringues.

Bake the meringues at 325 degrees for about 10 minutes, then reduce the heat to 210 degrees and bake for an additional 20 minutes.

Meanwhile, whip the cream until soft peaks form. Slowly fold in the lime juice and zest, being careful that the cream doesn't curdle.

When cooked, place a meringue on each of four plates, spoon lime cream into the center and top with rhubarb. Drizzle with the rhubarb juice.

Serves 4.

This recipe is from the Barefoot Contessa's cookbook "Barefoot Contessa at Home."

Mixed berry pavlova

4 extra-large egg whites, at room temperature
Pinch of kosher salt
1 cup sugar
2 tsp. cornstarch
1 tsp. white wine vinegar
1/2 tsp. vanilla extract
Sweetened whipped cream (recipe to follow)
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple raspberry sauce (recipe to follow)

Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side (this way, you won't get a pencil mark on the meringue).

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch into the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of the raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened whipped cream

1 cup cold heavy cream
1 tbsp. sugar
1 tsp. vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you could also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Do not overbeat!

Triple raspberry sauce

1/2 pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (about a 12 oz. jar)
1 tbsp. framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Serves 6.

A recipe that won't make you blue

So, a little more than a week ago, I wrote about a vegetarian dinner that Aaron planned. The pan-roasted vegetables were amazing, and the salad he made to go with it was just as delicious. It is another easy, healthy recipe that we plan on making again and again.

This recipe is from the Barefoot Contessa book, "Back to Basics."

Roasted pears with blue cheese

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (from 3 lemons)
3 oz. coarsely crumbled blue cheese, such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/4 cup apple cider
3 tbsp. port
1/3 cup light brown sugar, lightly packed
1/4 cup olive oil
6 oz. baby arugula
Kosher salt

Preheat the oven to 375 degrees.

Peel the pears and slice them lengthwise into halves. With a small, sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup lemon juice and 1/4 cup of the basting liquid in a large bowl. Add the arugula and toss well. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt and serve.

Cook's notes: We used Bartlett pears instead of Anjou, and we enjoyed them. Use any other kind of pears you might like; for instance, I plan to try French butter pears when they are ripe in the fall. I replaced the port with a bit of cider and a spoonful of cider vinegar. We did not have any arugula on hand, so we substituted some baby spinach we had in the fridge; it turned out incredibly well. If you don't have walnuts, hazelnuts or pecans would be a delicious substitute.

This one will go down smooth

It's still January, so I figured I needed to come up with another soup recipe to share. This is a (mostly) vegetarian one, and it is truly delicious. And it's incredibly creamy, but without a drop of any dairy products in it! In addition, it's a very quick soup. Fast, healthy and delicious -- another winner!

This one is from the book "Saved by Soup" by Judith Barrett.

Spicy cauliflower and potato soup

1 medium onion, finely chopped
2 medium carrots, chopped
1 rib celery, trimmed and chopped
1 medium yellow potato (such as Yukon Gold), peeled and diced
2 cups cauliflower florets
Pinch of red pepper flakes
5 cups fat-free chicken or vegetable broth, preferably homemade
Salt
2 tbsp. chopped fresh parsley

Combine the onion, carrots, celery, potato, cauliflower, red pepper flakes and broth in a heavy saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low; partially cover the saucepan, and simmer until the potato and cauliflower are tender when pierced with a sharp knife, about 20 minutes.

Transfer the soup to a food processor or blender, or use an immersion blender; process until smooth. Return the soup to the saucepan, season with salt to taste, and reheat before serving. Garnish each serving with some parsley

Serves 6.

Cook's notes: I have substituted a pinch of cayenne pepper for the pepper flakes, and it works beautifully in this recipe. For another variation, a teaspoon or two of curry powder would add a wonderful Indian flavor to this.

Neither rain nor sleet ... well, you know the rest

Another Tuesday morning, and I spent it -- where else? -- at the farmers market in Concord. After an inspiring Weight Watchers meeting, I find it is the best place to head to get all those healthy fruits and veggies to keep me on track.

It was pouring when I arrived today, and I immediately noticed that there were few vendors. These are the days that bum me out the most -- a small selection, and often many of my favorite stands aren't there. Not today. The market was small but plentiful. I picked up some incredible carrots, brussels sprouts and radishes at my favorite vegetable stand. And my daughter's favorite apple stand -- the one that offers her a sample (or two) of cider -- had lots of gorgeous pink lady and Granny Smith apples.

I said hello to a few other vendors, and stopped for a sample at Bolani, an Afghan food stand. The two young men who run it are always very friendly and generous with their samples. After three huge tastes, including lentil curry, roasted eggplant pesto, hummus and sweet jalapeno jelly, I thanked them and went on my way. But I couldn't forget about how delicious the samples were. After I loaded all my purchases in my car, I decided to circle the block and go back to buy a few things. I certainly have bought from them before, but they're not an every week stop. But today, the weather or the kindness, or whatever it was, inspired me to spend on some delicacies.

I went for the lentil curry, sun-dried tomato pesto and a loaf of bread. They're totally delicious, and the proprietors list the health benefits on the containers -- what a surprise! They're food is very low in fat and calories, and they even list the serving size. Score!

I highly recommend you check out Bolani's Web site. There are lots of delicious goodies to purchase. Or if you're in the neighborhood on Tuesday mornings, check out the Concord farmers market. I promise you, they'll offer you a delicious sample (or two or three).

Today I'm offering a version of sun-dried tomato pesto. It's more Italian in origin, but it's so easy and quick. Most importantly, it's incredibly delicious. This dish is one of my family's favorites!

This is from Season 5 of the America's Test Kitchen television series.

Pasta with arugula, goat cheese and sun-dried tomato pesto

1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar), drained, rinsed, patted dry and chopped very coarsely
6 tbsp. extra-virgin olive oil
1/4 cup walnuts, toasted in a small dry skillet over medium heat
1 small clove of garlic, minced or pressed through a garlic press (about 1/2 tsp.)
3/4 oz. grated Parmesan cheese (about 1/2 cup)
Salt
Fresh ground pepper
1 lb. campanelle or farfalle
1 medium bunch argula (about 10 oz.), washed, dried, stemmed and cut into 1-inch lengths (about 6 cups)
3 oz. goat cheese

In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 tsp. salt and 1/8 tsp. pepper until smooth, about 15 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.

Bring 4 quarts of water to a rolling boil, covered, in stockpot. Stir in pasta and 1 tbsp. salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta-cooking water into pesto; stir pesto into pasta. Serve immediately, dotting individual bowls with 1/2-inch pieces of goat cheese.

Cook's notes: To make the pesto healthier, I use only 1 tbsp. of olive oil and replace the other 5 with chicken broth. I also prefer spinach to arugula. One last substitution I prefer is feta cheese rather than goat cheese. I prefer the saltiness of the feta to the creaminess of the goat cheese.

A solution for my sweet tooth

I have discovered that, as much as I love to cook, I love to bake even more. For a long time, I was baking not-so-healthy treats. I made dozens and dozens of cookies, cakes, muffins, pies -- if it was sweet and it came from my oven, I wanted to try to make it.

I have been able to curb that desire, but I refuse to ever give it up in my efforts to eat healthy. And yes, healthier foods usually aren't as delicious. But the other day, I steeled my will to make a better choice for myself.

Aaron, Emma and I went out for lunch after Emma finished at school for the week. We had a coupon for a free dessert, and they decided that they wanted a big piece of chocolate cake. I didn't even half a second to know that the cake was awful for me, filled with fat and sugar and calories. But I still wanted a treat. And I wanted cake, too.

So when we got home, I dug out my cookbooks. I had a specific kind of cake in mind -- pound cake. I wanted something with a little more heft than angel food cake, and I didn't want something smothered in sugary icing. Pound cake was what I wanted, and I found a great low-fat recipe that didn't disappoint. I loved it not only because it was delicious, but I had all the ingredients on hand in my refrigerator and pantry.

Perfect -- a sweet, healthy treat that was a piece of cake!

This recipe is from a 2008 issue of Cooking Light magazine.

Butter Rum Pound Cake

Cake:

Cooking spray

2 tbsp. all-purpose flour

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 cup granulated sugar

1/2 cup butter, softened

2 eggs

1/2 cup spiced rum (such as Captain Morgan's)

Glaze

1 cup powdered sugar

1 1/2 tbsp. spiced rum (such as Captain Morgan's)

Preheat oven to 350 degrees.

To prepare cake, coat an 8x4-inch loaf pan with cooking spray; dust with 2 tbsp. flour

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt, stirring with a whisk until blended.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake for 50 minutes, or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.

To prepare glaze, combined powdered sugar and 1 1/2 tbsp. rum, stirring until smooth. Drizzle glaze over cake.

Serves 12.

Cook's notes: I don't usually cook with alcohol, but I used 1/4 cup rum and 1/4 cup apple cider. It was pretty good, but I probably would go with all apple cider next time. I also went without the glaze; I found the cake plenty sweet without the topping.

It's snack time -- egg-cellent!

Several months ago, someone at a Weight Watchers meeting offered up a great tip -- have a carton of hard-boiled eggs in the fridge. They're healthy and relatively low in fat and calories, especially if you only eat the whites. If I want, I can use them to make a quick egg salad for sandwiches. Another plus for me -- they're easy to make, and my daughter loves them as much as I do. The bad -- they never last long in my fridge!

For a while, I was buying Egg Beaters and some other egg substitutes. But they're expensive. And unless I want an omelet or scrambled eggs, there's no other way to eat them as just eggs. So I've returned to the whole egg. I always -- yes, always -- choose organic, cage-free eggs. There truly is a flavor difference. And while they are more expensive, I find that the health benefits of organic are worth the extra pennies.

Ahh yes, there it is. Easy to make. Easy to store. Delicious. Healthy. Some of my favorite factors for picking a snack.

This recipe, from the book "The America's Test Kitchen Family Cookbook," is the best one I've found for hard-boiled eggs.

Hard-boiled eggs

6 eggs
Salt

Bring the eggs, 1 tbsp. salt and 2 quarts of water to a boil in a medium saucepan over high heat. As soon as the water reaches a boil, remove the pan from the heat, cover, and let sit for exactly 10 minutes. Meanwhile, prepare a bowl of ice water. Transfer the eggs to the ice water and let cool for 5 minutes.

Cook's notes: This recipe can be doubled easily. Just use a Dutch oven in place of a saucepan.

Mmmm...Moroccan!

I've written before about my love of Middle Eastern food. I've expanded that love to the North African region, too. Especially Moroccan. One of my favorite restaurants in Contra Costa County is Moroccan, and I love much about the cuisine. Foods redolent of warm, wonderful spices -- that's what I adore.

Today's soup is a taste of Morocco. Not only does it feature lamb, but the inclusion of couscous makes it almost more like a stew than a soup. In addition, this soup made my house smell good for more than a day. Perfect!

This recipe is from a book called "500 Soups" by Susannah Blake.

Moroccan-style lamb soup with couscous

3 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
12 oz. lean lamb, cubed
1/4 tsp. cayenne pepper
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. ground cinnamon
1 (14 oz.) can diced tomatoes
2/3 cup ready-to-eat dried apricots, halved
3/4 cup couscous
3/4 cup boiling water
Salt
Fresh ground pepper
2 tbsp. chopped fresh mint

Heat 2 tbsp. of the oil in a large saucepan. Add the onion and garlic, cooking for 4 minutes. Stir in the lamb, cayenne, paprika, cumin, coriander, tomatoes, stock and apricots. Bring to a boil, then reduce the heat, cover and simmer for 1 1/2 hours, or until the lamb is tender. Put the couscous in a medium bowl, season with salt, and use a fork to mix in the remaining oil. Pour the water over the couscous and leave to soak for 5 minutes. Fluff up the couscous, stir in most of the mint, and divide among four bowls, mounding the couscous in the center of each bowl. Add salt and pepper to the soup, then ladle it around the couscous in the center of each bowl. Sprinkle with the remaining mint.

An old-fashioned favorite

Is there anyone who can resist a great big bowl of chicken noodle soup? To tell you the truth, it's never really been my favorite -- at least that was before I discovered homemade. The canned stuff is truly awful. There's no chicken, the noodles are mush, and the vegetables are nonexistent.

Homemade stock truly makes this dish spectacular. However, I rarely have some on hand. A good canned broth really can make this dish shine, if the rest of the ingredients are top-notch. For starters, I prefer organic, free-range chicken. I've decided to make that switch for all the chicken we eat. Not only is it healthier, the taste truly is superior. Fresh-from-the-farm vegetables make a difference, too. And a sprinkling of fresh herbs add a nice burst of fresh flavor. All these added together make this a favorite of my 5-year-old.

This recipe is from the book "Saved by Soup" by Judith Barrett.

Old-fashioned chicken noodle soup

1 tsp. corn or canola oil

1/2 lb. boneless, skinless chicken breasts, cut into 2-inch pieces

Salt

1 medium onion, finely chopped

2 carrots, chopped

1 celery rib, trimmed and finely chopped

6 cups defatted chicken broth (preferably homemade)

4 oz. thin spaghetti, broken into thirds

2 tbsp. chopped fresh dill or parsley

Freshly ground black pepper

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the chicken, season with salt to taste, and cook, stirring, until the chicken turns white on all sides. Rem.ove the chicken from the saucepan and set aside. To the saucepan, add the onion, carrots and celery, and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes. Return the chicken pieces to the saucepan, stir in the broth, and bring to a boil. Reduce the heat to medium-low, partially cover the saucepan, and simmer until the vegetables are tender and the chicken cooked through, about 20 minutes.

Stir in the pasta and turn the heat to medium-high. Cook, stirring occasionally to prevent the pasta from sticking to the bottom of the saucepan, until the pasta is tender. Stir in the dill or parsley and season with salt and pepper to taste.

Serves 6.

Cook's note: I prefer egg noodles to spaghettini. I keep the vegetables a good size, as I prefer a chunkier soup.

Sausage and beans -- a great combination

So the theme goes -- another day, another soup. This original recipe isn't necessarily healthy, but with a few minor twists it can be.

This recipe is from a book called "500 Soups" by Susannah Blake.

Spicy Sausage and Bean Soup

2 tbsp. olive oil
5 pork sausages
1 onion, chopped
2 garlic cloves, finely chopped
1 1/2 red chilies, seeded and chopped
1 (14 oz) can diced tomatoes
3 1/4 cups beef or chicken stock
2 (14 oz.) cans cranberry beans or cannellini beans, drained and rinsed
2 tbsp. fresh parsley, minced
Salt
Freshly ground black pepper

Heat the oil in a Dutch oven. Add the sausages, brown them all over, and then remove. Add the onion, garlic and chilies to the pan, and saute gently for 3 minutes.

Cut the sausages into thick slices and return them to the pan, adding the tomatoes and stock. Bring to a boil, then reduce the heat; cover and simmer gently for 20 minutes.

Put half the beans in a food processor or blender and a few ladlesful of the soup stock. Process until smooth, then stir the puree into the soup with the remaining beans, and simmer for a further 10 minutes. Add salt and pepper to taste, and stir in the parsley before serving.

Cook's notes: I use sweet Italian turkey sausage. The Jennie-O brand is our favorite, and I usually just use three. I also take the sausage out of the casings, and brown it like I would ground turkey, but without the oil. I then sautee the onions and garlic in the sausage drippings. In addition, I usually skip the pureeing of the beans. We like it a bit chunkier. To make it even more hearty, a potato or some celery, would be a good addition. The book adds a few variations on this recipe: Use vegetarian sausages and vegetable broth; omitting the chilies for a less-spicy version; and adding roasted red peppers.

Vegetables for dinner -- sweet!

Aaron and I have talked often about trying to adopt more of a vegetarian diet. We both realize it won't completely happen, but once or twice a week we try go eliminate meat for a meal. It's really easy nowadays, especially if you plan for it.

One way we've been preparing vegetables to make them more palatable is to roast them in the oven. For years, we have favored carrots and potatoes. But in the past year or so, we have sought -- and largely enjoyed -- several more. For instance, we have been enjoying brussels sprouts several times a week. We also love butternut squash.

We had a great vegetarian meal tonight. Aaron planned for it a few days ago, and it was relatively easy to make. We had a delicious salad some roasted vegetables. This time, however, the veggies were roasted on the stovetop. The meal was filling, delicious -- and healthy. All tops in my book!

This is the recipe for the roasted vegetables. I'll include the salad recipe next week. Both are from the Barefoot Contessa's cookbook "Back to Basics."

Pan-roasted root vegetables

4 tbsp. unsalted butter
1 white turnip, unpeeled and 1-inch diced
2 carrots, 1-inch diced (preferably from carrots with greens attached)
2 small parsnips, peeled and 1-inch diced
1/2 celery root, peeled and 1-inch diced
8 brussels sprouts, halved if large
4 fresh thyme sprigs
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 celery stalks, 1-inch diced

Melt the butter in a large (12-inch) saute pan that has a tight-fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, brussels sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. If they're too dry, add a few tablespoons of water. Taste for seasonings, and serve hot.

Cook's notes: We reduced the butter to 2 tablespoons, and they still turned out delicious. I'm just OK with parsnips, so I substituted a few extra carrots. If you like, you could substitute rutabaga for turnips. We also used about a teaspoon of dried thyme instead of the sprigs, and the flavor of the herb was pronounced but not overwhelming.

Warm and wonderful

Today's recipe is stepping slightly away from the soups, and instead venturing into the world of hearty stews. Beef stew has always been one of my favorite dishes. Who can resist a big bowl full of piping hot vegetables and beef? This is another recipe that rarely lasts long in my fridge.

Stew is one of those great long-cooking meals, one that makes your kitchen warm. The long cooking time is also one of the dish's drawbacks. It's one that needs to be planned, rather than just started at the last minute.

Relatively speaking, this recipe cooks up quickly. In a little more than an hour, you can have a big, piping hot bowl of stew on the table. Fast, delicious and healthy -- just my style!

This recipe is from a 2004 issue of Cooking Light.

Vegetable beef stew

2 tsp. vegetable oil
1 lb. beef stew meat
1 (14 oz.) can low-salt beef broth
1 (12 oz.) bottle beer
1 1/2 cups peeled baking potato
1 cup (1/2-inch) cubed peeled turnips (about 2 medium)
1 cup thinly sliced leek (about 1 large)
1 cup (1/2-inch-thick) sliced carrots
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 thyme sprigs
1 bay leaf
1/4 cup water
2 tbsp. all-purpose flour
1 tbsp. fresh lemon juice
1 tsp. sugar
1/4 cup chopped fresh parsley
Thyme sprigs (optional)

Heat oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add broth and next 9 ingredients (through bay leaf), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.

Combine water, flour, lemon juice and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.

Serves 4

Cook's notes: Cubed lamb is a delicious alternative to beef. I also prefer chopped onion to leeks, mostly because leeks are notoriously sandy and tough to clean. If you don't like turnips or would like something even more flavorful, rutabaga is a good choice.

Want soup? Hope you like it spicy!

Today's recipe is, yes, another soup. It's a really good one for several reasons: first, it's healthy; second, it's easy; and third, it's really filling. Aaron gives this one the highest ratings; at our house, the leftovers never last long.

One of the nice things about this recipe is that the ingredients can be found at almost any grocery store. Most are inexpensive, too.

Here's hoping you like it as much as we do.

This recipe is one I received from my mom.

Tortilla Soup

2-3 chicken breasts, cooked and chopped

1/2 cup chopped onion

1 stalk celery

2 (14 oz.) cans chicken broth

1 clove garlic

2 (15 oz.) cans stewed tomatoes, choppe

1 (4 oz.) cans chopped green chilies

1/2 pkg. taco seasoning (2 tbsp.)

1/2 cup sour cream

Saute onion and celery in a pot coated with cooking spray. Add chicken, broth, garlic, tomatoes, chilies and taco seasoning. Simmer about 1 hour. Add sour cream; simmer 15 additional minutes. Put in serving bowls; garnish with tortilla chips and shredded cheese.

Cook's notes: Avocados would make a nice garnish for this soup. Next time, I plan to add some corn for added color and sweetness. I might even add some pinto or black beans for a little extra fiber and protein. And, if you can get past it -- now would be a good time to add some cilantro.

Pantry staples: Baked potato chips

In my quest to eat healthier, I've discovered many things. First, some things are easier to give up than others. Candy bars, for instance. For others, I've found some really good substitutes. For instance, when I crave some carbohydrates, I go for some Triscuit crackers. In addition, I'm learning to like low-fat cheeses and have embraced fat-free yogurt for when I want dairy.

One treat I've had a tougher time with is potato chips. When "fat-free" chips came out about 10 or 12 years ago, I rushed out to get some immediately. I quickly discovered that olestra, the magical ingredient in them, gave me horrible stomach cramps.

A few years after that, I discovered baked chips. They were just OK. I liked the saltiness, but the crunch wasn't the same. Tortilla chips were even worse. I didn't want to give the chips up, but downing a huge bag in one sitting was not an option, either.

Since then, I've found a few palatable options. Here's my suggestions for those who want a healthier potato chip option.

The top-shelf choice: Kettle Brand Baked Potato Chips. These are my absolute favorites. The first time I served them to Aaron, he was convinced they were the real deal, not baked. They come in a variety of flavors. I haven't tried all of them (I can't wait to find the salt and vinegar), but I adore the lightly salted. But my very favorite are the hickory honey barbecue. In addition, the serving size is great. In one serving, I get 20 chips! That's huge! Plus, they're high in fiber. I've found these at Safeway and Trader Joe's. They are much more expensive at Safeway (about $5 vs. less than $3 for the same size bag), so seek them at your nearest TJ's.

Don't rule them out: Baked Lay's and Ruffles. They're still salty. And crunchy. And they have a great selection of flavors (I prefer the Ruffles cheddar and sour cream, as well as the Lays southwestern ranch). But the texture isn't as good as the Kettle chips. They clearly look and taste like a baked chip. And there's fewer of them in a serving (usually about 12 to 14). I find them at most grocery stores, as well as at most sandwich shops. In addition, they're usually pretty reasonably priced (about $4 or so, but often they can be found on sale). With a turkey sandwich and a good dill pickle, Baked Lay's round out a nice, yummy, low-fat lunch.

If you gotta have something now: Pringles Reduced Fat. These chips certainly taste like full-fat chips. That's because they have the most fat of the chips I like (7 grams of fat vs. 2 grams for Kettle, and 2-4 grams for Baked Lay's). They look just like the originals, too. Also, they have a variety of flavors. But after sticking with baked for a while, the appeal of these chips have worn off. In a serving, I get 16 chips -- a decent size portion. And they, too, are widely available at most supermarkets at a reasonable price (about $4, but often found on sale). However, this is my last choice for a salty, crunchy snack.

Jan. 3 -- Soup's on (again)

In an effort to continue my monthly "theme" -- healthy foods that are good on cold nights -- I decided to share another favorite soup recipe. Yesterday's was a fantastic creamy, smooth soup. But this one is full of chunky vegetables, offering lots of texture. I also like how the meatballs are made in the oven; it's not only healthier, it's so much easier!

I've only made it a few times, but my family loves it. Here's hoping you will, too.

This recipe is from the Barefoot Contessa's cookbook "Back to Basics."

Italian Wedding Soup

For the meatballs:

3/4 lb. ground chicken
1/2 lb. chicken sausage, casings removed
2/3 cup fresh bread crumbs
2 tsp. minced garlic (about 2 cloves)
3 tbsp. chopped fresh parsley
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, plus extra for serving
3 tbsp. milk
1 egg, lightly beaten
Salt and fresh ground pepper

For the soup:

2 tbsp. olive oil
1 cup minced onion
1 cup diced carrots (about 3)
3/4 cup diced celery (about 2 stalks)
10 cups chicken stock, preferably homemade
1/2 cup dry white wine
1 cup small pasta, such as tubetini or stars
1/4 cup minced fresh dill
12 oz. baby spinach, washed and trimmed

Preheat the oven to 350 degrees.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheeses, milk, egg, 1 tsp. salt and 1/2 tsp. pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1- to 1 1/4-inch meatballs on to a sheet pan lined with parchment paper. (You should have about 40 meatballs; they don't need to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime: For the soup, heat the olive oil over medium-low heat in a large. heavy-bottomed soup pot. Add the onion, carrots and celery; saute until softened, about 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Serves 6 to 8.

Cook's notes: I add extra vegetables to the soup, and I chop them into larger pieces. To me, this improves the soup's texture. Tubetini and stars can be hard to find; orzo or ditalini are nice alternatives that are not too big. If you don't care for dill, basil would be a delicious substitute.
Imported Pecorino and Parmesan can be very expensive; some domestic brands are very good, and far less costly. I've substituted domestic Asiago for the Pecorino, and I liked it a lot. Just make sure it's freshly grated, and not the stuff in a can. It truly will make a world of difference!

My new year's challenge

I've been blogging for several months now, unfortunately more off than on. But I have a new goal: to post something every day. One simple way to do this is to share a recipe that I've tried and enjoyed. Be prepared for a wide array of treats -- many simple, some complicated, but all delicious.

I had an idea to do a theme each month, but I don't know how successful I'll be with that plan. I do pledge to offer healthy recipes as often as I can. And please send ideas along to me. I look forward to hearing them!

Today's recipe is a great one for January. It's healthy, and it's great on a cold night (my theme of the month). I've made this soup several times now, and it's one of my very favorites. Enjoy!

This recipe is from a 2008 issue of Cooking Light magazine.

Golden Winter Soup

2 tbsp. butter

5 cups cubed, peeled butternut squash (about 1 1/2 lbs.)

2 cups cubed, peeled russet potato (about 12 oz.)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 cups sliced leek (about 2 medium)

4 cups fat-free, reduced-sodium chicken broth

1 cup half-and-half

12 oz. baguette, cut into 16 slices

3/4 cup (3 oz.) shredded Gruyere cheese

3 tbsp. chopped chives

Preheat broiler. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Place half the potato mixture into a blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth; pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup of soup into each of 8 bowls; top each serving with about 1 tsp. chives. Serve 2 bread slices with each serving. Garnish with black pepper, if desired.

Serves 8.

Cook's notes: I usually make this soup with one onion rather than the leeks; it turns out delicious! I've also used fat-free half-and-half, and I was surprised how much I liked it. So feel free to experiment; evaporated milk might be another delicious way to make this soup creamy without adding too much extra fat and calories.

An awesome New Year's Eve tradition

New Year's Eve has never been my favorite day of the year. I don't drink, so the champagne-drenched revelry doesn't appeal to me. I've worked on more of them than I can count, so when I get the rare one off, I almost don't know what to do with myself.

However, we have one tradition that I cannot end the year without. We get out the fondue pot and make a huge batch of chocolate fondue. It's a tradition that Aaron's family started when ages ago, and he wanted to keep it going after we got married. And there's almost no dessert I look forward to more than that one. And it's now one of Emma's favorites, too.

To ring in 2010, we had a small party at our house. Some good friends joined us for a mellow last few hours of 2009. The two girls played, the adults got a chance to visit, and everyone had a good time with the Nintendo Wii. But to top it off, we had to get out the fondue pot. And the chocolate fondue inside it was a total hit.

Fondue is one of those great recipes that you can alter to make your own. We usually opt for a pretty straightforward one -- melted chocolate, with fruit and other sweets to dip. The flavor of the fondue can be altered with liqueurs, or even the type of chocolate you choose. One simple way -- and inexpensive way -- to put a twist on it would be to use a flavoring extract. Some good options include almond, hazelnut or mint.

We served our fondue with five dippers: strawberries, pineapple, bananas, angel food cake and marshmallows. We've used other goodies before, too: oranges are a great choice; homemade pound cake is another. This is a good opportunity to stretch your creative wings. My only suggestion is something solid to dip. If your sweet treats are too flimsy, they'll easily get lost in the chocolate.

I know it sounds unromantic, but we have an electric fondue pot. The ones with the candles certainly are better for setting the mood, but they do a terrible job of keeping the fondue smooth. Some companies make them with kerosene burners, but they seem less safe to me, especially if there are children sharing in the fun.

The recipe I made for New Year's Eve was a new one for me. I will certainly make it again next year. I used dark chocolate and loved it; Aaron says he wasn't as crazy about it. Oh well. I guess I have 364 more days to get it right for next year.

This recipe is from Cooking Light.

Chocolate fondue

2 cups fat-free milk

1/2 cup powdered sugar, sifted

2 tbsp. all-purpose flour

2 tbsp. dark corn syrup

2 tsp. vanilla extract

5 oz. semisweet chocolate, chopped (about 1 cup)

Combine first 5 ingredients in a large saucepan over medium heat. Bring to a simmer; cook 5 minutes, stirring constantly. Reduce heat to medium-low; cook for 2 minutes or until mixture is smooth, stirring constantly. Place the chocolate in a medium bowl. Pour milk mixture over the chocolate, and stir until smooth. Transfer chocolate mixture to a fondue pot. Keep warm over a low flame.