Chicken Chili

6 T. olive oil
1 large yellow onion, chopped
5 cloves garlic, minced
2 sweet red peppers, seeded, cored and diced
4 japalino peppers, seeded, cored and minced
3 T. chili powder
1.5 t. cumin seeds
1 t. ground coriander
pinch ground cinnamon
6 whole chicken breasts (12 halves) skinned, boned, cut into 1"
cubes
2 16 oz. cans tomatoes in puree, chopped
8 oz. pitted black olives, sliced
1 C. beer
1/4 C. unsweetened chocolate (use dry cooking cocoa)
salt to taste
garnish: sour cream, crated cheddar, sliced scallions, diced
avocados (optional)

Heat half of the olive oil in a large heavy pot over high heat, add the
onion and garlic and sauté 5 minutes, stirring constantly. Return
heat to medium, add the red and japalino peppers and sauté for 10
minutes. Stir in the chili powder, cumin, coriander, and cinnamon
and sauté for 5 minutes more. Remove from heat and set aside.
Brown the chicken in batches in the remaining (3 t.) Of oil in a large
skillet just until cooked through. Add the chicken, tomatoes, olives,
and beer, to the large pot and stir. Simmer over medium heat for 15
minutes. Stir in the chocolate and season to taste with salt. Serve
immediately.

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Cold Spicy Zucchini Soup

Total Time: 35 minutes, plus chilling time

Serves 6

1 t. white peppercorns
1 t. coriander seeds
2 pounds of zucchini
6 C. broth
1/2 C. fresh cilantro chopped
Salt

1. Dry roast the peppercorns and coriander in a covered skillet until
fragrant about 1-2 minutes.

2. Combine the zucchini, bouillon, pepper, and simmer until the
zucchini is very tender.

3. Puree the soup in a blender 2 cups at a time. Divide the cilantro
into each blender set and blend until combined (you will see cilantro
fragments). Salt to taste. Chill and serve cold.

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Apple Soup With Curry Spices

Serves 4

2 T. butter (1/4 stick)
1 medium onion, chopped
1 pound cooking apples, peeled, cored and diced
1 T. curry powder
2.5 C. chicken broth (canned or from bouillon)
1/2 C. whipping cream
salt pepper and cayenne (optional)
fresh chives, chopped (optional)

Melt the butter in large heavy saucepan over medium heat. Add
onion and sauté 5 minutes. Add apples and sauté until they begin to
soften, 5 minutes. Add curry and cook 15 seconds. Stir in stock
gradually. Simmer until apples are tender, 15 minutes. Add cream
and simmer for 5 minutes. Season with salt and pepper, and
cayenne if desired. Sprinkle with chives and serve.

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Three Bean Chili with Tons of Garnishes

Serves 6

Note: This can be made ahead and served for a dinner party.

Chili
1 t. olive or canola oil
2 Spanish onions coarsely chopped
4 cloves garlic minced
2 bell peppers and combination of colors coarsely chopped
1 small eggplant, peeled and cubed (or three zucchini cubed)
1 T. dried oregano
1 t. - 1 T. canned chipotle chiles finely chopped
2 t. crushed red pepper flakes
1 T. ground cumin
1 t. cayenne pepper (optional)
1 16 ounce can white beans drained and rinsed
1 16 ounce can black beans drained and rinsed
4 15 ounce cans red kidney beans drained and rinsed
1 C. dried lentils washed and picked over for stones
1 28 ounce can whole tomatoes coarsely chopped including juice
salt and pepper to taste

Garnishes
1 large red onion diced
2-3 red tomatoes diced
1 bunch green onions finely chopped
1/2 C. fresh cilantro chopped
1/2 C. fresh basil chopped
1/2 C. sour cream or plain yogurt
1/2 C. shredded sharp cheddar
1/2 C. crumbled goat cheese
2 avocados diced
2 limes quartered

1. Place a large stock pot over medium heat and add the oil. Add
the onion, garlic, bell peppers, eggplant, oregano, and chipotle
chiles, red pepper flakes, cumin, and cayenne pepper, if desired, and
cook until the vegetables are golden about 10 minutes.

2. Reduce the heat to low and add the white, black and kidney
beans, lentils, and tomatoes and cook, partly covered 1 hour stirring
occasionally. Season to taste.

3. Place garnishes in small bowls and serve the chili in a heated
serving bowl.

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Peanut Butter Soup

Serves 6

2 T. onion, minced
3 T. butter pr margarine
1 T. flour
1 C. peanut butter
4 C. chicken broth
1 C. whipping cream
1 T. Madeira (optional)
salt and pepper to taste

Cook onion in butter until soft in a 2 quart saucepan. Add flour and
cook stirring until smooth. Stir in peanut butter and add chicken
broth. Cook, stirring over low heat until thickened and smooth. Add
cream. Season to taste with salt and pepper. Just before serving
add Madeira.

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Curried Squash and Mushroom Soup

Serves 4-5

2 medium acorn or butternut squash
2 1/2 C. water or stock
1 C. orange juice
2 T. butter
1/2 C. chopped onion
1 clove crushed garlic
6 mushrooms sliced
1/2 t. each ground cumin, coriander and cinnamon
3/4 t. ground ginger
1/4 t. dry mustard
1 1/4 t. salt
pinch of cayenne

Split the squash lengthwise and bake face down in a 375 degree oven
on an oiled tray 30 minutes or until soft. Cool and scoop out the insides.
You'll need about 3 cups worth.

Put it in the blender with the water or stock and puree until smooth.
Put this in a pot or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt, and spices.
Saute until the onion is very soft. You may add a little water if it sticks.
Add mushrooms, cover, and cook 10 minutes.

Add the saute to the squash and heat everything together very gently.
Since this is a fairly sweet soup you may want to spruce it up
with some fresh squeezed lemon juice.

This can be served topped with yogurt and toasted slivered almonds.

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Chilled Cucumber-Herb Soup

Makes about 6 cups

2 medium sized cucumbers peeled, seeded, and sliced
1 C. water
2 slices onion
1/4 t. salt
1/8 t. white pepper
1/4 C. flour
1/2 C. chicken stock
1 1/2 C. chicken stock
1 1/2 C. plain yogurt

Simmer the cucumber, onion, salt and pepper in 1 cup water until very soft.
While the cucumbers are cooking combine the flour with 1/2 up chicken stock.
This makes a kind of paste.

When the cucumbers are soft put them and the water in a blender
and blend until smooth. Add the flour paste and 1 1/2 cups of chicken
stock to the blender and puree until smooth. Chill the mixture in the refrigerator.

When cooled stir in the yogurt.

Serve very cold. This can be garnished with 1 T. finely chopped dill. chives,
or grated lemon rind.

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Chilled Zucchini Soup

Makes about 6 cups

1 T. olive oil
2 leeks, white part only, about 1 C.
1/4 C. chopped carrot
1 clove garlic, minced
4 C. chicken broth
1 small potato, about 1/4 lb., peeled and diced
Salt and pepper
1 1/2 lbs. zucchini, cubed
3 T. chopped basil
5 basil leaves, julienned, for garnish

Heat the oil in a large saucepan over medium heat and saute the
leeks and carrots about 3 minutes. Add the garlic and saute an additional 1
minute stirring occasionally. Add the chicken broth, potato, and 1/4 t. salt
and simmer about 5 minutes. Add the zucchini and simmer 10 minutes.

Puree in a blender or food processor until smooth. Allow to rest
and then chill the soup in the refrigerator.

Season to taste with salt and pepper. Stir in the chopped basil.

Each serving 84 calories.

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