pen rainbow

Wednesday, October 26, 2011

Tuesday's Cupboard—Holiday Special: 2011 Halloween Candy

nom nom nom nom nom
Halloween candy at our house this year — Behold the stash!

Reese's Mini Peanut Butter Cups

Peanut Butter M&M's Fun Size

Snack Size Kit Kats

Tuesday's Cupboard—Hearty Tomato & Swiss Chard Soup with Hummus Toast

My hand-written note in the cookbook:  "Delicious!"
Soup, salad and bread—elegant and satisfying after a complicated day.

Easy, fast & absolutely delicious!  

TO PRINT THIS RECIPE:  Copy the url; go to printfriendly; paste the url, edit & print.

Simplify the Recipe
•  Use pre-sliced French bread.  I used Colombo sour French.

•  Use store-bought hummus instead of homemade.  I like Sabra sun-dried tomato or red pepper hummus.  Safeway, Albertson's, and Whole Foods all carry this brand.  If you can't find the sun-dried or red pepper varieties, get plain hummus and sprinkle the top with either paprika or chili powder and grind some fresh black pepper on top.  Yum!

Pre-cleaned, pre-chopped Swiss chard
available at Safeway
•  Use pre-cleaned, pre-chopped chard.  Talk about easy!  I added a whole 12 oz. bag to the soup.  

Tomato & Swiss Chard Soup with Hummus Toast

Adapted from Weight Watchers, Super Foods Cookbook © 2006
Prep Time:  25 minutes or less
Serves 4 - 6

•  2 tsp. olive oil
•  3 tsp. jarred chopped garlic in water
•  3 - 14 oz. cans of chopped Italian-style tomatoes
•  2 tsp. whole dried fennel seeds OR 1/2 c. fresh fennel (fronds &/or stalks), chopped
•  1 - 12 oz. bag of cleaned, chopped fresh chard OR 1 bunch, cleaned & coarsely chopped (about 1-1/2 lbs.)
•  1 - 20 oz. asceptic box + 1 - 14 oz. can of fat-free chicken broth
•  1 large russet potato, scrubbed, cleaned & cut-up into 1" cubes with peel on
•  1/4 tsp. dried red pepper flakes
•  Kosher salt & freshly ground black pepper

•  1 (10 oz.) container of Sabra sun-dried tomato or red pepper hummus
•  1 loaf of sliced French bread, sour or sweet

•  1 container of fresh mixed greens with herbs

Optional Extras:  grated or shredded Parmesan cheese & Kalamata olives

Make It
Heat the oil in a soup pot over med-high heat.  Add the garlic; sauté for 30 seconds until garlic begins to color.  Watch it, this burns easily!

Add the tomatoes & fennel seeds; bring to a boil & simmer for 3 minutes to combine flavors.

Add the chard, broth, potato & dried red pepper flakes.  Stir to combine; cover & reduce heat to low.  Simmer for 10 - 15 minutes until chard and potatoes are tender, stirring occasionally.  Season with Kosher salt & cracked black pepper to taste.

Toast 1 slice of bread for each person.  Spread 2 T. of hummus on each slice.  Cut toasts in half & plate with a handful of naked mixed greens.  Ladle soup into bowls and top with a sprinkle of grated or shredded Parmesan cheese.  I had a few leftover Kalamata olives in the fridge, so I put one on top of the cheese in each bowl.

Bon Appétit!

Swiss chard in the soup pot
soup ingredients & bubbly for the cook

optional extras: Parmesan & Kalamata olive
scumptious hummus toast