Save room for dessert!

The kids are out of school today, so my friend Heather and I have decided to get the kids together to make pies for Thanksgiving. Heather said she would bring ingredients for the apple pie and I decided I needed to find a recipe for a completely decadent, non traditional pie.

I knew I had found my recipe when I stumbled across this beauty while glancing through the Fine Cooking website. Chocolate, caramel and almonds! Does it get any better this this? What are you making for dessert this year?

Chocolate Caramel-Almond Tart

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour; more for rolling the dough

3 Tbs. granulated sugar

Pinch of table salt3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

For the caramel-almond layer

3/4 cup blanched whole almonds

1 recipe basic caramel (recipe follows)

1/2 cup heavy cream

1 oz. (2 Tbs.) unsalted butter

1 tsp. pure vanilla extract

1/4 tsp. table salt

For the chocolate layer

2 oz. bittersweet chocolate, coarsely chopped

1/3 cup heavy cream

1/2 oz. (1 Tbs.) unsalted butter, cut into 3 pieces

1/2 tsp. pure vanilla extract
Lightly sweetened whipped cream or vanilla ice cream for serving (optional)

Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter pieces and pulse until the mixture is the texture of coarse meal with some pea-size butter pieces, 5 to 7 one-second pulses. Sprinkle 2 Tbs. ice-cold water over the flour mixture and process until the dough just begins to come together in small, marble-size clumps. Don't overprocess; the dough should not form a ball.

Turn the dough out onto a work surface and shape it into a thick 4-inch-diameter disk. Wrap the dough in plastic and chill until firm enough to roll, about 30 minutes.

On a lightly floured surface, roll the dough into an 11-inch circle, lifting and rotating it often, while lightly dusting the work surface and the dough with flour as necessary. Transfer the dough to a 9-1/2-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Roll the pin over the top of the pan to trim the excess dough. Lightly prick the bottom of the dough with a fork at 1/2-inch intervals. Refrigerate for 20 minutes to firm it up.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.
Line the dough with aluminum foil and fill it with pie weights or dried beans. Put the tart pan on a baking sheet and bake for 20 minutes. Carefully lift the foil (and the weights) out of the tart pan and bake the crust until golden brown along the top edge and in some spots on the bottom, 13 to 17 minutes. Transfer the tart pan to a wire rack and cool completely. Raise the oven temperature to 375°F.

Make the caramel-almond layer
Toast the almonds on a baking sheet in the oven until golden, 5 to 10 minutes. Let cool briefly and then chop coarsely.

Make thebasic caramel according to the directions. Immediately remove the pan from the heat and carefully add the heavy cream. The mixture will bubble up furiously. Once the bubbling has subsided, add the butter and stir until completely melted. Whisk in the vanilla, salt, and almonds until the nuts are completely coated. Pour the hot caramel mixture into the cooled tart shell, using a heatproof spatula to scrape the pot clean and distribute the nuts evenly in the shell. Let cool for 30 minutes and then refrigerate until the caramel is completely chilled, about 1 hour.

Make the chocolate layer
Put the chocolate and cream in a small saucepan over low heat and stir occasionally until the chocolate is melted, 3 to 5 minutes. Add the butter and stir until melted and the mixture is smooth. Stir in the vanilla. Pour over the caramel layer and tilt the pan as needed to smooth the chocolate into an even layer that covers the caramel. Refrigerate until the chocolate is set, at least 1 hour and up to 1 day. Serve the tart with whipped cream or vanilla ice cream, if you like.


Basic Caramel
1 cup granulated sugar1/4 tsp. fresh lemon juice

Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.

Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.

recipe and photography scans via Fine Cooking

Why not start with a salad?

photography scans via Oprah magazine

This recipe is adapted from Oprah magazine and it is light and delightful!

Why not start your Thanksgiving meal with a beautiful, seasonal salad?

Fill up on the good greens and there is less room to over indulge on, oh let's say, stuffing!

This salad would also be great tossed with left over turkey for a quick and satisfying lunch.

Tangy Autumn Greens with Tamari-Roasted Walnuts, Dried Cherries and Stilton

makes 10 side salads

1 tablespoon tamari
2 teaspoons molasses
Salt and freshly ground pepper
Pinch cayenne pepper
1 cup walnut halves
1/2 cup apple juice
1/2 cup balsamic vinegar
3/4 cup dried cherries
1 teaspoon extra-virgin olive oil
9 ounces mixed full-flavored salad greens such as arugula
1 small red onion , peeled and thinly sliced
1 cup crumbled blue cheese, feta or goat cheese

To make the walnuts, preheat oven to 350F. In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.In a large bowl, combine greens, walnuts, red onion, cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.

Butternut Bliss

Go ahead and try to eat this slowly...

Makes a wonderful side dish for any occasion.

Sauteed Butternut Squash with lemon, walnuts & parsley

serves 3

2 Tbs. extra-virgin olive oil

2 Tbs. butter

3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

Salt and freshly ground black pepper

1/4 cup loosely packed fresh flat-leaf parsley, chopped

1/2 cup chopped walnuts (about 1-1/2 ounces), toasted

1-1/2 tsp. freshly grated lemon zest

Heat the oil and butter in a 10-inch straight-sided sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Transfer the squash to a serving bowl. Add the parsley, walnuts, and lemon zest, and toss to combine. Serve immediately.

Brussels Sprouts

photography scans via food and wine

If you have spent most of your life disliking Brussels Sprouts, please give them one more chance! They are easy to cook, compliment most meals and are a nutritional power house.

Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

1/4 cup plus 1 Tbs. extra-virgin olive oil

2 Tbs. Dijon mustard

1 tsp. Worcestershire sauce

3/4 tsp. kosher salt; more to taste

Freshly ground black pepper

2 lb. Brussels sprouts, ends trimmed, cut through the core into quarters

1 Tbs. butter

1 cup coarse fresh breadcrumbs

1/2 cup chopped walnuts

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/4 of the olive oil with the mustard, Worcestershire sauce, 1/2 tsp salt and several grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes (if your oven heat is uneven, rotate the pans midway through cooking).

While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 tsp. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.

Beet Salad

photography scans via Sunday Suppers

Delicious, light and impressive, this beet salad is sure to elicit rave reviews from your Thanksgiving guests!

Beet Salad with Pecans and Goat Cheese
8 to 10 medium beets (red, golden, or a combination)

3 Tbs. extra-virgin olive oil

3 Tbs. aged balsamic vinegar

Sea salt and freshly ground black pepper

6 oz. soft goat cheese, crumbled

2 Tbs. chopped fresh oregano

1/3 cup chopped lightly toasted pecans

If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.
Peel the beets; the skin will rub right off (You may choose to wear gloves as to avoid pink hands). Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.

Make Ahead Tips
You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.

Count Down to Thanksgiving...

With Thanksgiving right around the corner, I thought it may be helpful to post recipes for healthy appetizers & side dishes. With that said, I am not one for traditions. I prefer to try new dishes that jazz up boring mashed potatoes or plain stuffing. This can be a problem for my traditional family (hi dad). I have picked recipes to post that are simple twists on classic dishes in an attempt to bring these dishes, well received of course, to my Thanksgiving table.

For the past five years I have been a featured chef at Stonewall Kitchen in Portland. Last night I taught a Fall appetizer class and this is the appetizer that won rave reviews for taste as well as presentation. It would be an amazing appetizer for your Thanksgiving guests- one that would have them returning for seconds and thirds...

Smoked Salmon on Potatoes with Dill Sauce

Dill sauce:
1 cup sour cream
½ cup minced fresh dill
2 tbsp. dijon mustard
2 tbsp. light brown sugar

Salmon and Potatoes:
3 lbs. small unpeeled new potatoes
6 tbsp. olive oil
2 tbsp. finely grated lemon zest
salt and pepper to taste
1 pound thinly sliced smoked salmon

For the sauce: combine the sour cream, dill. Dijon mustard, and brown sugar in a bowl and mix until the brown sugar is dissolved. Chill, covered in the refrigerator.

For the salmon and potatoes: cut a small piece off the bottom of the potato so that it will sit level on the platter and scoop a depression in the center of each potato with a melon baller, reserving the shells. Combine the shells with the olive oil and lemon zest in a large bowl. Sprinkle with the salt and pepper turning to coat well. Arrange in a single layer on a large baking sheet. Bake at 400 for 30 minutes or until golden brown and tender.

Cut the salmon into 1-inch squares. Spoon the sauce onto each potato and top with a square of salmon. Arrange on a serving platter. Garnish with dill sprigs.

*I doubled the sauce recipe since I made large scoops in the potatoes. I would recommend you do the same just to be on the safe side.

**photography scans via Sprouted Kitchen

Get Fresh...

Buying and Storing Greens

The best gauges of freshness when choosing greens are appearance and smell. Greens should be sparkling fresh with a good color, and have no wilted, dry or yellowing leaves. They should not show excessive ripping or insect damage, and they should smell very, very, fresh. Look at the stem base at the center of the head, if possible, because decay sometimes begins there. Weight is another clue: the heavier, the better.

Greens are almost all water. If they feel light, they are drying out. Their high water content makes greens highly perishable. Ideally, you should buy greens close to the time you plan to use them. Wash them carefully and dry them completely with a salad spinner, cotton tea towels or paper towels. Divide the dry greens, wrap loosely in paper towels, and place in several plastic bags. Press all the air out of the bags, seal, and store in the crisper. If you store greens unwashed, they may not last as long.

*photography scans via the wednesday chef

A Girl Can Dream....

I have no current plans to remodel my kitchen, but if I did, I would find any of the above to be perfectly acceptable. They are all so different yet equally as beautiful.

Do you have a dream kitchen?

photography scans via Small Space Style

Chocolate Delight!

Calling all lover's of chocolate....

These beauties are amazing and hold endless possibilties for creativity. I am not the best baker, so when I entertain I am always looking for something simple for dessert. These look beautiful on a plate all on their own or you could serve them on a platter with clementines and dried cherries or apricots. Champagne is a perfect partner for these amazing truffles.

Chocolate Apricot Truffles

5 oz. semi-sweet chocolate

5 oz. milk chocolate

3/4 cup all-fruit apricot jam

3 tbsp. heavy cream

1 tbsp. Captain Morgans Spiced Rum or Apricot Brandy

For Garnish:

cocoa and/or powdered sugar

Heat chocolates, jam, and heavy cream in a sauce pan over low heat. Mix until smooth. Add in the Captain Morgans Spiced Rum and remove from heat.Pour into a container and place in the refrigerator or the freezer until thickened. Remove from the fridge and roll into 1/2-inch or 1-inch balls. Roll truffles in cocoa powder or powdered sugar.

Pasta Perfection!

I'll admit it- I have never been a big fan of pasta. I know there are some people who simply cannot get enough of it. That has just never been the case with me. I would prefer grains and freshly baked breads over pasta. This recipe however, may have me singing a new tune. The green sauce is delicious and I imagine would be great served on grains as well. You could use rice pasta, spelt pasta or my favorite, Ezekial pasta. Try this one on the kids. I bet they won't even know they are eating kale!

Winter Pasta

serves 6

4 cloves garlic, peeled

4 small shallots, peeled

1 small bunch kale, stemmed and washed

1/3 cup extra virgin olive oil

1/3 cup plus 2 oz. goat cheese

2 tbsp. hot pasta water

salt and pepper

fresh lemon juice

12 oz. dried penne pasta

fresh thyme

Bring a large pot of water to a boil and add the garlic and shallots. Boil for 2-3 minutes and then stir in the kale for 10-15 seconds. Do not overcook the kale! With a slotted spoon or a strainer, remove the greens, garlic and shallots. Use a food processor to puree the greens, garlic, shallots, olive oil and goat cheese. Add a couple tbsp. of the hot pasta water if need be to thin the sauce out. Season with salt and pepper and lemon juice until you are happy with your sauce. Set aside.

Cook pasta according to the directions and drain. Toss with green sauce immediately. Serve topped with fresh thyme and the crumbled remaining goat cheese. Enjoy!

*You could add rotisserie chicken and black olives for a easy dinner.

My new favorite dish...

There is a saying in India that if you eat 10 chickpeas a day, you will never have a heart attack.

Although, I hope that this is true the real reason I cook with chickpeas is because they are so versatile. You can cook them in the Indian or Middle Eastern style or you can use recipes from the Mediterranean, were they are a staple, especially in places like Spain, Sicily Turkey and Cyprus.

This salad is just as good the next day so make plenty and you'll have a

heart healthy lunch to enjoy!

Pan-Fried Chickpea Salad

1 tbsp. butter, olive oil or coconut oil

2 cups cooked chickpeas, drained & rinsed

1 cup chopped leeks

1 medium clove garlic, minced

zest of one lemon

1/3 plain Greek Yogurt

1 1/2 tsp. curry powder

1/4 tsp. sea salt

1-2 tbsp. warm water

1/2 cup fresh cilantro, chopped

1/2 cup red onion, chopped

baby spinach or arugula

Heat the butter or oil in a large skillet and add the chickpeas. Saute over medium-high heat stirring occasionally, until they start to brown. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, 7-10 minutes. At last stir in the garlic and lemon zest. Remove from the heat and set aside to cool.

While the chickpeas cool, make the yogurt dressing by combining the yogurt, curry powder and salt in a small bowl. If you need to thin it out, whisk in warm water a tbsp. at a time. Taste, adjust and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. Keep adding the dressing until you are pleased. Serve on a platter lined with arugula or spinach and sprinkle with the remaining onions and cilantro.

*You could also wrap this up in a wheat tortilla with some baby spinach and chutney for a quick lunch or serve alongside sliced cucumbers and grilled chicken for an easy dinner.

A broccoli lover's dream...

I can't say enough about this salad. If you love broccoli, this is for you!

It is perfect for potluck dinners or delicious as a light lunch or dinner.

Be creative- you could add in just about anything from chicken to goat cheese...

Broccoli Crunch

4-5 cups broccoli florets

1 garlic clove, minced

1/4 cup almond butter

3 tbsp. freshly squeezed lemon juice

1 tsp. honey

2 tbsp. extra virgin olive oil

2 tbsp. hot water

2 small crisp apples, cut into bite-sized pieces

1/2 small red onion, thinly sliced

1/2 cup toasted almonds, walnuts or pecans

1/3 crunchy pan-fried shallots (recipe below)

chives (optional)

Bring a medium pot of water to boil. Drop broccoli in for about 15 seconds- just enough to take the raw edge off. Drain and rinse with cold water. At this point, I like to run the broccoli through the salad spinner. Set aside.

Make the dressing by adding the garlic clove in a small bowl with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste and make any adjustments. In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a genrous drizzle of the almond dressing. Turn onto a platter and finish with the rest of the shallots and chives if you like.

*Crispy pan-fried shallots

in a skillet over medium heat, add 1 tbsp. of butter or olive oil and add the shallots. Stir every few minutes, you want the shallots to brown over about 15 minutes. Let them get dark, not burnt, and if needed turn down the heat. Remove from the skillet and onto a paper towel to cool in a single layer where they will crisp up a bit. These make the salad!

Photographs for my postings this week are taken by my friend, Bobbi Dauphinee. Thank you!

Please, wrap it up!

This picture does not do this meal justice. Let me tell you why....

As a mother, any meal that you set on the table that the whole family can enjoy is well, priceless.

I share this recipe with you in hopes that your children will love it as much as mine. It is fun to eat and they do not even know that they are eating carrots, potatoes, spinach, & sun-dried tomatoes. It even works on those picky adult children. Serve with a side of fruit and you have a wonderful, well-balanced meal.

Chick Pea Wraps

serves 4

2 tbsp. olive oil

1 carrot, peeled and finely diced

1 onion, finely diced

2 garlic cloves, minced

1 tsp. ground cumin

1/4 tsp. crushed red pepper

salt and pepper to taste

1 (15-ounce) can chickpeas, drained & rinsed

1 1/2 cups veggie or chicken broth

1 medium white potato, peeled & diced

5 whole oil-packed sun-dried tomatoes, coarsley chopped

2 cups fresh spinach

4 pieces of nann bread or wheat tortillas

Place oil in a large saute pan pan over medium heat. Add the onion, garlic, and carrot to the pan and saute, stirring frequently, about 5-7 minutes. Add the cumin, red pepper, salt and pepper and saute for another minute. Add the chickpeas and the broth and bring to a boil. Add the potato and sun-dried tomatoes and simmer, covered for 20 minutes until potatoes are softened. Uncover, and if need be, continue to cook until most of the liquid is gone.

Place 1/4 of the chick pea mixture on the naan bread or tortillas and about top with the fresh spinach. Wrap up and serve immediately.

*This recipe is adapted from the mediterranean chick pea wrap in the cookbook "The Concious Cook."

Hello Ginger...

This is a wonderful, warming rice dish that is delicious served with stir fried shrimp or chicken and sauteed greens. I recommend buying rice in airtight packaging as to avoid the rancid taste that sometimes occurs with bulk rice. I prefer to use basmati or jasmine rice for this recipe due to its rich flavor and aroma, however, any rice can stand in.

Ginger Rice

serves 4

2 cups chicken or veggie broth

1/2 tbsp. butter

1/2 tsp. salt

1 cup rice

2 tsp. extra virgin olive oil

1/4 carrots, diced

1/4 cup chopped green onions

2 medium garlic cloves, minced

1 tbsp. fresh ginger, peeled & minced

2 tbsp. soy sauce

1 tsp. ground coriander

In a medium saucepan boil chicken broth, butter and salt. Stir in rice, cover, reduce heat and simmer for 20-25 minutes. Meanwhile, heat oil over medium heat and saute carrots for 2 minutes. Add green onion, garlic and ginger. Saute another 3 minutes. Set aside. When the rice is cooked, stir in carrot/onion mixture, soy sauce and coriander and serve!

And while your at it...wouldn't the table look lovely set with these chopsticks?

Available at anthropologie for $10

Eat Your Greens... (and like them!)

I'll admit it- I love kale. I am always looking for new ways to serve it to my children (and husband) so that they will learn to love this super food as well. Many times, I fail. This recipe however, has been accepted by the whole family, and is a delightful replacement for a side salad, a delightful side dish with salmon or can hold its own as a light lunch. I hope that this changes your mind if you are on the fence with greens....

Lemon Kale Salad

4 cups kale, rinsed, drained with ribs removed

1/3 cup- 1/2 cup grated Parmesan cheese or Pecorino cheese

(I like Whole Foods raw grated parmesan)

Red pepper flakes to taste

Dressing

1/3 cup extra virgin olive oil

1/3 cup lemon juice

2 cloves of garlic

pinch of salt/ ground pepper to taste

Slice kale into 1/4 inch ribbons. For the dressing combine the olive oil, lemon juice, garlic cloves and a pinch of salt, pepper and red pepper in a blender/food processor to combine. Taste for spice a lemon to olive oil ratio. You can add a touch of honey to mellow out the tang if need be. Pour desired amount over kale and toss so the leaves marinate in the dressing, 10 minutes or so.

*To make a light lunch, add chickpeas, and/or leftover chicken.

You can also replace the parmesan cheese for feta, goat or blue cheese.

Cool weather meal: Part 2

I love the contrast in flavors of spicy and citrus.

So it only seemed appropriate to create a salad that would balance the heat of the chili.

Arugula Citrus Salad

4 cups arugula

1 head radicchio, chopped thin

1 orange, peeled and sectioned

1/2 cup toasted pumpkin seeds (see post: A Jack O'Lanterns Gift)

6 oz. soft goat cheese, crumbled

Dressing:

3 tbsp. balsamic vinegar

1 tsp. dijon mustard

1-2 tsp. maple syrup or honey

2 tsp. minced shallot

1/2 cup extra virgin olive oil

Salt & pepper

To make the dressing, whisk together the vinegar, mustard, maple syrup and shallot. Whisk in oil until the mixture is creamy. Add salt & pepper to taste.

In a wide shallow serving bowl add the arugula and radicchio and just enough dressing to coat the leaves; mix well. Top with oranges, pumpkin seeds and goat cheese.

Enjoy!

Cool weather meal

With company coming this past Saturday, I needed a meal that could be made ahead of time.

This soup was perfect! I made changes to this recipe that I had seen in Living magazine.

Enjoy this warming, delicious meal!

Chicken Chili with Cornbread Croutons

10 plum tomatoes, halved
1 jalapeno, seeded
1 medium onion, halved
4 garlic cloves
2 tbsp. extra virgin olive oil
1 rotisserie chicken, meat pulled
1/4 cup chili powder
1 canned chipotle chile in adobe sauce, finely chopped
2 1/2 cups chicken broth
1 can beans, rinsed & drained (white, red, or black beans)

Preheat the broiler,with the rack 3 inches from the heat source. Arrange tomatoes, jalapeno, and onion cut side down on the baking pan. Broil for 5 minutes or until the vegetables start to char. Pulse tomatoes and jalapeno in a food processer or with an immersion blender. Dice broiled onion and add to pot with the olive oil. Saute for 2 minutes and add the minced garlic. Cook until soft and golden. Add chili powder and 1 tsp. salt. Cook for 2-3 minutes. Stir in chipotle and chicken and add tomato and jalapeno mixture along with the beans and raise the heat to medium-high.
When soup boils turn to low and simmer for 30-45 minutes. Serve topped with diced scallions, cilantro and croutons.

Cornbread Croutons
Dice cornbread or corn muffins and toss with olive oil. Bake at 350 until toasty brown.