Do-Re-Miso

I'm feeling bit under the weather, which is unfortunate, mostly because I feel I've lost the bragging rights to my super immune system. I managed to avoid all the pre-Christmas illness that was going around, so I was quite proud of my immune system's capability. I guess it couldn't last forever.

I'd been wanting to make something with miso for a while, so when I came home from work with a scratchy throat and feeling yucky all over, I knew it would be the perfect night for it. I started with leftover rice and some fresh spinach, topped it with roasted miso-marinated chicken, then ladled nourishing, steamy miso broth over everything. I'm feeling better already...

Miso Chicken Bowls
serves 2

3 1/2 to 4 tablespons white miso paste, divided
1 (1 1/2-inch) piece ginger, peeled, 1 inch grated, 1/2 inch sliced, divided
1 large garlic clove, grated
1 tablespoon rice vinegar
2 cups plus 2 tablespoons water, divided
2 meaty bone-in chicken thighs, skin and as much fat as possible removed
4 green onions, root and top ends trimmed, very thinly sliced
1/2 (10-oz) bag baby spinach
1 cup cooked rice, reheated if needed
Garnish: chopped cilantro

In a small bowl, whisk together the miso paste, ginger, garlic, vinegar, and 2 tablespoons water. Place chicken thighs in a large shallow dish. Pour marinade over chicken, and turn to thoroughly coat. Cover refrigerate for at least 40 minutes and up to 2 hours.

Preheat oven to 400º. Shake off excess marinade from chicken. On a foil-lined baking sheet, place the chicken in a single layer, and bake for 25 minutes, or until juices run clear when pierced with a knife. Set chicken aside to cool slightly.

Meanwhile, bring 2 cups water to a boil over high heat. Whisk in remaining 1 1/2 to 2 tablespoons miso paste (taste as you go to determine if you need more miso). Add sliced green onions and sliced ginger. Let simmer, covered, for 10 to 20 minutes.

Separate cooked chicken from bones. Remove ginger from broth, and discard. Place spinach in broth, stir, and cover for 2 minutes.

In each of 2 shallow bowls, spoon 1/2 cup rice. Use tongs to strain spinach from broth, and top each bowl with an even amount of spinach. Evenly top each with chicken, then whisk the mis broth, and ladle about 1 cup over the dish. Garnish with chopped cilantro, if desired. Serve immediately.

Easy Peasy Lemon Squeezy

If you have ever found yourself looking for a quick chicken dish, whether for a weeknight or for a party, this one should be high on your list. Tender, juicy chicken and a nice little dipping sauce can be yours with very minimal effort and time. I totally forgot to post this after our Christmas party! So here it is, just a few months late...

Start with chicken, white or dark meat, preferably skinless and boneless. If it's for dinner, you'll probably want to leave the pieces whole; if it's for a party, cut the chicken into bite-size pieces. In a bowl, whisk together one part fresh lemon juice to two parts olive oil. Zest the lemons before you squeeze them, and add the zest to the juice-oil mixture. Season with salt, freshly ground pepper, and whatever herbs you like. {Herbs are optional but add nice flavor. Dill and parsley are my favorites.} Taste, and adjust as needed—you want it to be tart and lemony but not sour.

Place the marinade and the chicken in a big zip-top bag, and seal it. Then squish and smoosh the bag, distributing the marinade all over the chicken. Don't leave any pieces naked. Then stash the bag in your fridge for about an hour. Or more—whatever. Just don't leave it more than 6 hours.

When you're ready to cook, you've got options. If you've made a lot of small pieces for a crowd, then just shake off as much marinade as possible {reserve the marinade}, and place chicken on large rimmed baking sheets. Bake at 425º for 8 to 10 minutes, or until the juices run clear when pierced with a fork. You can also skewer them on well-soaked bamboo skewers for easy eating. If you've got whole breasts {or thighs}, bake at 400º for 20 to 25 minutes, depending on the size of the chicken.

For the sauce, put the reserved marinade in a small saucepan over high heat, and boil {seriously, vigorously boil to kill any bacteria} for 2 minutes. Remove from heat, and set aside. Chop some fresh herbs {whatever you used in the marinade} and place the herbs and the cooled boiled marinade in a bowl. Whisk in some mayonnaise until you get the consistency you like. Serve the sauce with the chicken.

Easy, right? Tasty, too, I promise.

Slurrrrp

Hi. I won't make excuses, but I know I've been MIA for way too long. For my (however small) crowd of readers, I apologize for the abrupt halt of even remotely interesting posts. Especially after I set out last Sunday saying I'd be back. And then I wasn't. Again, I come with no excuses, just an apology. And! A soup recipe.

We were craving something light but still warm since it's mighty chilly here in Birmingham. A brothy soup fit the bill. And since we've been trying to stay budget friendly with our dinners, this was also a clean-out-the-pantry meal. A can of tomatoes, a can of beans, a box of broth...some spinach and chicken in the fridge needing to be eaten, and the the last of a bottle of white wine. An onion came from Publix, but otherwise, everything else was readily at hand. I kept the flavors very light and simple—feel free to add and adjust to suit your tastes.

And with that, I'm back.

Sunday Night Soup
serves 4 with leftovers
I didn't want this to be too heavy on the chicken, so I only used 1 1/2 breasts. You can use one or two, or even none. I kept the chicken breasts whole and shredded them, because I prefer that texture in soups, but you could chop the raw chicken into bite-size pieces and toss it in the hot broth, and it would cook much more quickly.

1 tablespoon olive oil, plus additional olive oil for drizzling
1 onion, chopped or diced
1 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1 (14.5-ounce) can diced tomatoes (no salt added)
1 (14.5-ounce) can white beans, drained and rinsed well
1 cup white wine (the drier the better)
1 (4-cup) carton chicken stock
1 1/2 chicken breasts
1/2 (16-ounce) bag spinach, chopped well
1/2 lemon, cut into wedges

Heat the oil in a stockpot over medium heat. Add onions and salt, and stir to combine. Cook until onions are soft and transluscent, stirring occasionally. Add the tomatoes including the liquid in the can, then add the beans. Add wine and broth; stir, taste, and adjust seasoning. Raise heat to medium-high, and add chicken. Lower heat if necessary to maintain an even simmer.

Cook chicken for 10 to 12 minutes, depending on the thickness of the breasts. Remove, and set aside to cool slightly. Put spinach in soup, and lower heat to medium-low. Using two forks, coarsely shred chicken. Return chicken to soup, and stir to combine.

Ladle soup into serving bowls, and squeeze a wedge of lemon over each bowl. Drizzle with a touch of olive oil, and serve.

Let Me Begin with the Beginning

Recently someone asked me if I've always been good in the kitchen. I had to admit: it wasn't until college that I really started looking at food as more than sustenance. Yes, there were favorite dishes when I was younger, and sure, some of my fondest memories of childhood involve food. But mostly because the food was cooked by someone I loved, or eaten with people I loved.

When I cooked for myself as a kid, I made pasta with butter and cheese, scrambled eggs, canned soup, "Chinese noodles" (a concoction of ramen noodles, butter, and soy sauce...high-brow, I know!), and occasionally, bagel bites.

When I left for college, my sweet freshman-year roommates and I decided to have what we called family dinners...and somehow I got voted to cook the first one. I called my mom asking what I could make that was delicious and easy. Her reply: chicken piccata. It was one of my favorites in high school, and mom claimed it was easy. I wrote her recipe down over the phone, rolled my sleeves up, and dived in.

I burned the butter on my first attempt, but otherwise it was pretty good—and shockingly easy. That did it...I was hooked. It was a slow road to my current obsession with all things edible, but that one dish, that feeling of accomplishment and the look of appreciation from my friends, well...that's all it took.

chicken, after searing

So, for someone who isn't 100% confident in the kitchen, I highly recommend this dish. I mean, what's not to love about lemon and butter? It's impressive and delicious, and couldn't be easier.

Chicken Piccata
serves 4
Sometimes I can't find chicken breast halves, so I just pound out two regular breasts to be super thin, and cut each one in half widthwise. It takes a little more pounding, but it's just fine.

4 skinless, boneless chicken breast halves
Kosher salt
1 tablespoon all-purpose flour
2 tablespoons softened butter, divided
Additional all-purpose flour
Extra-virgin olive oil
3/4 cup chicken stock
2 to 3 tablespoons lemon juice
2 tablespoons capers, drained

Place chicken between 2 sheets of parchment paper or plastic wrap. With a rolling pin, mallet, or even a bottle of wine (be careful!), lightly pound each breast half to about 1/4-inch thickness. Sprinkle chicken with salt. (Don't be sjy about it.) Thoroughly mix together 1 tablespoon flour and 1 tablespoon butter; set aside. On a plate or shallow baking pan, add additional flour, and coat each breast in flour; shake off excess.

Heat a bit of olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken in 1 layer. If the all 4 breasts don't fit, cook in 2 batches. Cook until chicken is golden brown and mostly cooked through, about 3 minutes per side. Transfer to a plate, and set aside.

In the same skillet over medium-high heat, add the stock, lemon juice, and butter-flour mixture, and whisk to get all the good brown bits (fond in fancy cook-speak) from the bottom of the pan. (If you want to sound impressive, tell someone you're deglazing the pan.) Simmer until the sauce is reduced and thickened, about 3 or 4 minutes. If it looks too thick, add a little more stock. Too thin? Keep simmering. Add capers and remaining butter, stir, and taste. Adjust seasoning.

With tongs, place each breast, one at a time, in the sauce to coat, then place on a platter. Pour remaining sauce over top. Serve with couscous or pasta to soak up extra sauce.

Spice and Easy

What could be easier than mixing a bunch of dried spices, rubbing it on some chicken, and grilling it to perfection? It's the perfect summer supper. Spice rub mixtures are about as varied and different as the number of spices that exist, but when you find just the right one, you know it. Just pick spices that go together, adjust the amounts depending on your preference, and you've got your own blend. (This one is almost identical to what I put in my chili.)

I paired our chicken with a side dish my wonderful friend Maggie showed me a long time ago. When she came home after spending a college semester in Spain, she had our friend Lytle and me over for dinner, and she cooked us a dish she had eaten in Spain. Since then, this dish (I think it's served in tapas bars) has been one of my favorites. The mineral flavor of spinach and the creamy/nuttiness of the chick peas is a flawless combination. It's even great as a light lunch...

Smoky-Spicy Chicken
serves 2
This rub makes more than you will use, but it will keep a long time in the pantry.

2 skinless, boneless chicken breasts
1 tablespoon paprika
1 tablespoon ancho chile powder*
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne

With a mallet or rolling pin, pound chicken lightly between two sheets of wax paper until the thickness is mostly even. In a small bowl, combine all the spices. Generously sprinkle some of mixture on first side of chicken, then use fingers to rub the mixture to cover completely. Flip and repeat on other side. Let sit at room temperature for 10 minutes, or refrigerate for up to 30 minutes.

Preheat grill. Place chicken breasts on well-oiled grates, and cook for about 5 minutes per side, depending on thickness. When it feels firm but still springy, remove from grill. Let side a few minutes before serving.

*Ancho chile powder is my go-to chile powder. It's slightly sweet and smoky without tasting like smoke. It has more depth than regular chili powder. You can certainly substitute regular, but give ancho a try—you won't regret it.

Spinach & Chickpeas
serves 2
You can add in some chopped garlic if you like, but if you're feeling lazy (like I was tonight), it's fine to just toss it all in the skillet and let it go.

1 tablespoon extra-virgin olive oil
1 (10-ounce bag spinach)
3/4 (15-ounce) can chick peas, drained but not rinsed
kosher salt and ground black pepper

Heat the oil in a large skillet over medium-high heat. Add the spinach and chick peas, salt, and pepper. Cook until spinach is wilted. Taste and add salt and pepper as necessary. Serve.

(How pretty is the fire? I love grilling!)

An Evening in Marrakesh

The first night of our staycation was in Marrakesh, Morocco. Much like the food of India, north African cuisine is abundant in spices. Smoky, warm, complex, and robust, the foods of Morocco, Tunisia, and Egypt often include more spices than any other cuisine, making the food of this region vibrant and full-flavored. One of the most quintessential dishes in Moroccan cooking is the tagine. Tagine is the word both for the cooking vessel and the resulting dish that comes out of it—food is slowly braised in the base while the tall conical lid collects and redistributes the steam. It's often made with beef, lamb, even pigeon; cumin, paprika, cinnamon, coriander, and cayenne are the main spices that give tagine its oopmph.

Since I don't have an actual tagine, and since foods cooked in tagines are often stewed for hours, I decided to go with the traditional flavors, but I did a quick roast in the oven. This was—as Paula Deen often says—stupid easy. A quick do-ahead marinade, superfast prep, less than an hour in the oven, and that's it. I have to tell you--Jason said it was the best meal he'd had in a long time. And if I may say so myself, I agreed.

The flavors were clean and defined. The earthy cumin, warm cinnamon, sweet coriander and paprika, and the slight spice of the cayenne all worked together in perfect harmony. The tomato sauce cooks down and marries with the spices into a brick-red, aromatic gravy that coats everything with a perfect slickness. The accompanying couscous, which soaks up every drip of the rich sauce, is definitely the best recipe for couscous I've ever done (again, if I do say so myself). It would be delicious with just about anything. Fudul! (That's Arabic for "bon appetit.")

Moroccan Chicken "Tagine"
serves 2 with leftovers
I had leftover tomato soup I had made last week, so I used that to pour over the chicken. If you have some tomato soup, or even leftover marinara, as long as it's pretty plain, it will be just fine as the base to your sauce and will bring a little extra flavor to the party. If you don't have those things on hand, just use plain crushed tomatoes from a can—there are so many spices in here, you don't need to worry about it being bland.

1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons paprika
1 1/2 tablespoons ground cumin
3/4 tablespoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon sugar
1/2 to 1 teaspoon cayenne pepper, depending on heat preference
6 skinless chicken drumsticks or skinless chicken thighs
1 lemon, 1/2 thinly sliced, 1/2 zested and juiced
1/2 small onion, very thinly sliced
1/4 cup green olives, chopped (optional)
2 cloves garlic, chopped
1 cup canned crushed tomatoes
Kosher salt and ground black pepper, to taste

In a roasting pan, whisk together the oil, vinegar, paprika, cumin, coriander, cinnamon, salt, sugar, and cayenne. Add the drumsticks and turn to coat. Cover with aluminum foil, and refrigerate for at least 4 hours and up to 6.

Preheat oven to 375°. Remove chicken from refrigerator and turn chicken to fully coat in the marinade. Tuck lemon slices in between and on top of meaty end of drumsticks. Sprinkle on the lemon zest, lemon juice, and garlic; evenly distribute onions on top, and then pour the tomato sauce over everything. Give the pan a shimmy to make sure the sauce is distributed. Sprinkle with a bit of salt and pepper, for good measure.

Re-cover with aluminum foil, and bake for 35 to 45 minutes, or until chicken is completely done. Serve with couscous to soak up the sauce.

Orange-Scented Couscous with Almonds
serves 2 with leftovers

1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
3/4 cup water
3/4 cup couscous
3 large green onions
1/2 cup almonds, toasted and crushed*
2 generous tablespoons orange juice, fresh or store bought

In a medium saucepan over medium heat, combine garlic and oil. Heat until garlic is fragrant, about 2 minutes. Add salt and water, stir to combine, and cover pan. When water boils, add couscous, turn off heat, and set aside for 5 minutes.

Use a fork to fluff the couscous. Add green onions, almonds, and orange juice, and use the fork to combine everything. Taste and add salt, if needed. Serve immediately.

(my leftovers...it was yummy as lunch the next day!)

Deliciously Healthy

As some of you know, for my master's thesis, I created a healthy eating magazine for parents with young kids. I developed a handful of healthy but yummy recipes that would get lots of good-for-you things into kids but still taste delish.

They were a hit with my tasters (a bunch of 13-year-olds) and I think they do a pretty good job of being healthy. But just because kids would like them doesn't mean grownups won't. I had sort of forgotten about these recipes, but now that it's so darn hot outside, lighter, healthier fare just seems appropriate. Hope you enjoy!

Sweet and Savory Chicken salad
serves 4
1 1/2 pounds boneless, skinless chicken breasts
2 cups chicken broth
1/3 cup low-fat mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoons lemon juice
2 teaspoons agave nectar*
1/2 apple, diced
1/4 cup dried cranberries or raisins
1/4 cup sliced almonds
1 teaspoon salt
1/2 teaspoon pepper

1. Place chicken breast in shallow pan. Add chicken broth and enough water to cover. Bring to a boil, then lower heat and simmer 5 minutes. Turn off heat, and allow chicken to cook 10 minutes more, or until the middle is no longer pink.
2. While chicken cooks, whisk together mayonnaise, yogurt, lemon juice, and agave nectar in a large bowl.
3. Remove chicken from broth, and set aside until cool enough to handle. When cool, cut chicken into bite-size cubes, and place in bowl. Add fruits, almonds, salt, and pepper, and stir to combine. Refrigerate for 30 minutes before serving.
4. To pack for lunch, put 1 cup of the chicken salad inside a whole-wheat pita pocket or place leaves of bibb lettuce at the bottom of a resealable plastic container, and mound 1 cup of chicken salad on top.

*Agave nectar is a sweetener made from the agave plant that doesn’t cause spikes in blood sugar. You can substitute with honey.

Spice Road

I have always wanted to go to India. The colors, the smells, the tastes seem so exotic, so all-consuming. From the vibrant marigold garlands to the brilliant magenta and turquoise silks to the ever-present aroma of spices in the air, India has always been a place that intrigues me. And the food. Ah, the palak paneer, tandoori chicken, chutneys, dal, naan bread, raita...it's just all too good.

The beauty of Indian food is in its complexity. It's piquant and full-flavored and absolutely delicious. Curry powder alone usually has at least 5 or 6 different spices in it, such as cardamom, ginger, coriander, turmeric, cumin, mustard seed, fennel...bland is one thing Indian food definitely is not. But with all those spices comes a lot of intricacy in the kitchen. Indian food is not known for its ease of preparation.

I must admit I'm not a food purist. While I'd like to think that I could spend an afternoon carefully toasting and grinding my own perfect curry blend, let's keep it real. I don't have many days with afternoons blocked off just for spice blending. And during the week, when I come home in the evenings, I want something on my plate in 30 minutes. So out of my impatience in the kitchen, I've created a few shortcut meals that—I hope—give the same flavors as the original in a lot less time. Here's my take on Indian curry.


Crazy-Quick Curry
serves 2 with leftovers
Serve this with brown or white rice and a simple salad of fresh summer-sweet tomatoes and crisp cucumbers. A really good, fresh purchased curry powder does make a difference and is better that a cheap-o brand that's been sitting in your pantry for 2 years.

1 tablespoon olive or vegetable oil
1/2 medium onion, chopped
1 big pinch kosher salt
1 jalapeno, seeded and finely chopped
1 (1-inch) piece ginger, finely chopped
1 clove garlic, minced
1 tablespoon curry powder
1 tablespoon tomato paste
1 cup coconut milk (lite is fine)
1/4 cup chicken broth
2/3 pound chicken tenders, cut into bite-size pieces
1/2 cup frozen peas
kosher salt, to taste
ground black pepper, to taste

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes, or until onions are soft and golden. Add jalapeno, ginger, and garlic, and stir to combine. Cook mixture for 3 minutes, or until very fragrant.

Add curry powder and tomato paste, and stir to fully combine. Mixture will look dry. Add coconut milk and broth, and stir well. Simmer sauce until thickened slightly, about 3 minutes. Add chicken, and stir to coat in sauce. Simmer for 5 minutes, or until chicken is fully cooked. Add peas, and simmer mixture until peas are heated through and everything is combined.

Taste, and add salt and pepper. Serve over warm rice.

Easy Does It

There are only a few things in life that produce complete comfort and satisfaction with truly minimal effort. A roast chicken is one of them. All I have to do is rub some olive oil on the chicken, sprinkle it with salt, put something aromatic in the inside, and stash it in the oven for a few hours, and the outcome is consistently fabulous. It never ceases to amaze me. It was a standard supper in our house when I was growing up—one of my favorite things my mom made.

Please don’t think I’ve never gotten a rotisserie chicken from the deli counter. I have, and they’re not bad. But if you’ve never made a roast chicken, you’re missing one of the fundamental kitchen pleasures. Though insanely simple, I am convinced it is the way chicken was meant to be eaten. Plus, a deli-made chicken doesn’t fill the kitchen (and the house) with a mouthwatering aroma.

I must confess I am not usually a huge fan of chicken. I eat it a lot, sure, but the actual meat isn’t usually the main attraction for me. I eat fried chicken for the skin, chicken soup for the broth, and so on. But I eat roast chicken for the meat. (And the super-crisp skin, but that’s just a bonus.) If you think I’m overdoing it, waxing poetic about a roast bird, you obviously haven’t made one yet. It’s become something of a Sunday night tradition for Jason and me. Don’t be surprised if you crave it weekly, as well!

There’s really no recipe to apply here. I’ll just give you the rough outline I follow each time I roast a chicken. Feel free to adjust according to your taste. But do try it—you’ll be so glad you did. Roast some veggies at the same time (our favorite is Brussels sprouts...) for a simple dinner.

Simple Roast Chicken
serves 2-4 depending on size
1 whole boiler-fryer chicken
A good glug of olive oil
A few hefty pinches of Kosher salt
About 10 grinds of black pepper
Dried or fresh herbs (chopped if fresh)
Stuffing options:
A lemon, cut into a few pieces
Some garlic cloves, smashed
A small onion, cut into a few pieces
Whole sprigs of fresh herbs (rosemary, thyme, parsley…)
A few big pinches of dried herbs (I like herbes de Provence)
An apple, cut into pieces
An orange, cut into pieces

Heat your oven to 400 degrees.

Pat chicken dry with paper towels and set it, breast-side up, in a roasting pan. Tuck the tips of the wings underneath the bird. They’ll burn otherwise. Drizzle with olive oil and rub it all over, top and bottom. With your fingers, gently loosen the skin from the meat on the breast and rub oil under there, too. Don’t be shy about it, but don’t go too nuts with the oil either—if you use too much, it will just fill the oven with smoke. Use just enough to thoroughly coat the chicken.

Next, sprinkle the outside of the chicken with a good pinch of salt. Sprinkle on some pepper, and some herbs. Rub the salt, pepper, and herbs all over the chicken, and under the skin, as well. Sometimes I take a smashed, peeled garlic clove and rub it under the skin.

Next, take another hefty pinch of salt and sprinkle it all over the inside of the bird. Do the same with the pepper and more herbs. Then stuff the inside with whatever you think might taste good. My mom used apples when I was little. My dad loves to use citrus. (If using citrus give each piece a little squeeze before it goes in.) I use whatever I have on hand, but I always use a few cloves of smashed garlic. Make sure you put those toward the back so they can infuse the whole chicken. Most recipes suggest you tie the drumsticks together with twine. I don’t do this, and I haven’t found it to be detrimental to the outcome.

Cook in the center of the oven about 20-25 minutes per pound, or until the leg pulls effortlessly away from the body and the juices run clear. (Use a thermometer if you don’t want to rely on the leg pull. Take it out when it reaches 165 degrees.) If the skin gets too dark, tent with some foil while it finishes cooking. When you take it out, let it rest under some foil for about 10 minutes so it stays nice and juicy.

C’est magnifique!

(It took me a while to figure out the whole carving thing. I’m still working on perfecting my form, but you can watch this video for great step-by-step instructions.)

Comfort and Joy

I'm back! As many of you know, I recently made a move north (but it feels like I went south!) from Winter Park to Birmingham, Ala. No excuses here, but it's been tough to get back in the blogging routine. I wasn't cooking much when I first moved, but since I've gotten settled, my new favorite thing is cooking on a budget. New job, new financial lessons...Jason and I are trying to stick to a $60-a-week grocery budget for dinners, which isn't measly but it definitely can be a challenge if you want to make fun and interesting things. Anyway, you can be assured that the recipes I share with you are frugal as well as fabulous.

Even though we're only a few states away, the fall weather here in Alabama is very different than it is in Florida. It was extra chilly today—the perfect weather for a bowl of hot soup. Or, as the case may be, chowder. I've always been a chowder lover. Clam, corn, chicken...you name it, I like it. But I must admit I haven't ever made one that I didn't feel terribly guilty for making, let alone eating. Cream, butter, bacon...all the (good) bad stuff is what makes it delicious. Or so I thought.

Equally inspired by this recipe from Gourmet and by my new YMCA membership, I decided to lighten up a creamy chowder as best I could. The results were, I must admit, surprisingly satisfying. It's a sort of Southwest twist on a corn and chicken chowder with a hint of warm smokiness. (If you've never used smoked paprika, you're in for a treat.) It's slightly spicy and delightfully creamy. Jason even said it was one of the best soups he's ever had. I hope you'll agree.

Smoky Chicken Chowder
serves 4
2 tablespoons vegetable oil
1 large onion, chopped
1 large russet potato or 2 medium yukon golds, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
1 heaping tablespoon smoked paprika
3 cups chicken broth
1/2 canned chipotle in adobo, minced fine (about 1 teaspoon)
1 can diced tomatoes, lightly drained
1 11-ounce can Del Monte Summer Crisp corn (or frozen, or fresh)
1 or 2 chicken breasts, in bite sized pieces
1 tablespoon cornstarch dissolved in a few tablespoons of milk
1 cup fat free half and half
1/2 cup shredded Monterey Jack cheese
Garnish: Chopped cilantro

In a heavy pot, heat oil over medium heat. Add onions and cook, stirring, until softened. Season with a generous pinch of salt and a few grinds of black pepper. Add potato and garlic and cook, stirring, 2 minutes.

Stir in flour and smoked paprika, and cook, stirring, 2 minutes. Whisk in broth and bring to a boil, stirring. Add tomatoes, corn and chipotle, and simmer, covered, stirring occasionally for 15 minutes, or until vegetables are tender. Add chicken and cornstarch mixture, and cook 5 to 10 minutes more, until chicken is cooked.

Off the heat, add half and half and cheese, and stir to combine. Top with cilantro, if desired.