Spicy Chorizo, Cippolini, and Tomato Soup

Oh man, it is getting chilly here in San Diego!  And of course, by chilly I mean highs in the mid sixties during the day, and lows of high forties at night.  I know, some of you have snow already, and I feel for you.  I really do.  But I swear my blood has thinned after living in Southern California for six years now.  After dealing with Midwest winters and living in the snow belt for most of my life, you would think I would be tougher.  And I can be pretty tough, but right now, I am just cold.  

So here is what I have been doing lately - eating a hot bowl of creamy oatmeal for breakfast, wrapping my hands around a steaming cup of coffee, wearing thicker socks and comfy sweaters, and cuddling up on the couch with my sweet little puppy.   Oh, and I have also been eating lots and lots of soups.  

Cippolini onions.

I have been filling up on pho and chicken noodle soup from some of my favorite restaurants, but when it comes to tomato-based soups I would just rather make it at home myself. (Call me picky, but I always find tomato soups from restaurants to be sort of bland, not nearly tomato-ey enough for my taste.)  I have had the idea in my head for awhile now that I wanted to make a batch of nice and spicy tomato soup, and I knew I wanted to heat it up with chorizo.  I had seen a recipe for including Spanish chorizo in a sort of thick stew-like soup, but I wanted to experiment with the Mexican chorizo since that is more readily available and less expensive around here.  Normally, Mexican chorizo is used in tacos and the like, but I thought it could definitely be used in soup too.  But I just couldn't decide what to pair with the chorizo... 

And then, as usually happens, I got inspired by a visit to the farmers market.  As I was browsing around last Saturday at the Little Italy Farmers Market, I happened upon these adorable golden cippolini onions from Schaner Farms.    

Grilled Mushroom Sliders with Spicy Cilantro Almond Pesto

Isn't your mouth just watering looking at this slider??  I never fail to be amazed by the inspired recipes Dara of Cookin Canuck dreams up, and this is definitely a fantastic one.  This guest post from Cookin Canuck is for Grilled Mushroom Sliders, topped with Zucchini, Tomato, and a Spicy Cilantro Almond Pesto.  I am especially excited by the spicy cilantro pesto (for obvious reasons) but I also can't stop thinking about the grilled mushroom!  Oh yeah, you know what I am talking about - a thick, juicy, seasoned and grilled mushroom is a little bite of tender heaven.  I think these sliders would be the perfect vegetarian option for your Labor Day parties... but I bet meat-eaters wouldn't be able to resist them either.  And since they are miniature, you can feel free to eat more than one (or two).  


I hope you enjoy this guest post, and if you love 'mini' foods as much as we do, be sure to stop by Cookin Canuck and check out her other small dishes like Mini Grilled Pizzas with Shrimp and Red Pepper Pesto, Mini Frittatas with Parmesan and Bacon, and Mini Pepper Biscuits.  Or, just stop by to get a little dose of sunshine from her happy personality.  Thanks Dara! 

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To start, I am sending a sincere “thank you” to Amanda for asking me to share this post with you.  I can never resist stopping by her blog to see what recipes she cooked up and to gawk at her gorgeous photos.  And, by the way, she is just as sweet and bright in person as she appears on her blog.  If you didn’t catch the informative and downright jaw-dropping post she wrote and photographed for my blog - Orange Cantaloupe Sorbet –  be sure to check it out.  As Amanda is toiling over her computer, hammering out her Ph.D. dissertation (yes, I’m officially in awe), I am happy to give her a little blogging relief.  So, let’s move on to these tasty mushroom sliders, paired with a spicy cilantro pesto.

I don’t know what it is about things in miniature, but they have the effect of turning me into a weepy-eyed, cootchie-cooing fool.  Kittens, puppies, babies – you name it, I’m a sucker for it.  One would hope that these behaviors would be relegated strictly to the “baby animal/people” category but, sadly, they also cross over to food.  Cocktail parties and tapas restaurants are my preferred playgrounds as I prefer small tastes of multiple flavors rather than one large dish.  Sliders, typically about half the size of a regular burger, fit my idea of  “miniature” perfectly.

One of our favorite sliders recipes is Smoky Beef Sliders with Grilled Pineapple and Chipotle Mayonnaise.  When you’re in the mood for beef, this one is bound to satisfy your craving.  However, if you prefer something a little lighter or on the vegetarian side of the scale, turn to grilled mushrooms.  Portobello mushrooms are typically the mushroom of choice for grilling.  However, they are a little too big for sliders, unless you buy the baby bellas, which would work well for this recipe.  While at the market, I stumbled upon some very large crimini mushrooms, which were just the right size to fit inside some whole wheat dinner rolls.  If you are unable to find large crimini mushrooms, fill each slider with two small ones instead.

Roasted Eggplant and Red Pepper Dip

Not that I think you are dense or anything, but I am just going to say it right off the bat: you need to turn on your oven to make this.  If that turns you away, so be it, but all I can do is offer my promise that turning on your oven to make this is so worth it.  

Any other time of the year, I wouldn't need to give this disclaimer, but I feel like everyone is sweltering lately.  Even living here in San Diego where we supposedly have a 'mild' climate, it is HOT.  (I finally broke down and bought my first fan!  Please don't make fun of me that I didn't have a fan before.)  You probably think I am crazy, telling you to make a Roasted Eggplant and Red Pepper Dip when your house is already a heat box, but I have to tell you, this is one of my favorite things to make in the summer.  

This dip tops my list of summer favorites because it is easy, healthy, and very quick and inexpensive to make.  So naturally, when my sister came to visit last weekend, we whipped up a batch to take to the beach.  She specifically asked me to show her recipes we could make together that she would be able to recreate back at home in Colorado.  My sister cooks, but isn't as passionate about it as I am and doesn't have a lot of time on her hands (and really just prefers ice cream and brownies), so easy recipes like this one are perfect for her.    

My sister also asked me the right way to cut an onion and other veggies, and I felt like a proud teacher with a star pupil as she sliced and diced like a pro.  

So here is just how easy this recipe is: You slice up the veggies...

Mediterranean Pasta with Hummus and Charred Tomatoes

I make cookies and cakes for my co-worker's birthdays.  I fry chicken and make coleslaw because it is Labor Day.  I stop at Golden Spoon on my way home from work because I accomplished a goal.  I create beautiful trifles for bridal showers, and pressed sandwiches for picnics with friends.  I make myself a white chocolate latte (with foam of course) every Sunday, just because it is the weekend and I deserve it.  I am the type of person who loves to celebrate both the little and big things in life, and I always want to celebrate them with food.  

So you can imagine, that when there is an real occasion to celebrate, that I love to go all out.  And...since it is my birthday this week, I don't see any reason why I shouldn't celebrate EVERYDAY!  Don't you agree???  (If you don't agree, just please politely leave this page and refrain from raining on my parade.  It's my birthday and I will eat if I want to.)  

I will be celebrating here on The Cilantropist ALL WEEK with a new post each day from today through next Sunday.  I will share a breakfast dish, a quick and easy lunch, main dishes, sweets and treats, and even a cocktail!  And of course, we can't forget the birthday cake... And the best part is that all these dishes feature my favorite foods, because if you can't have your favorite foods for your birthday, when can you have them?  Aside from the actual food, I will be guest posting on the Chobani site, I will have a CSN giveaway, and share my 100th post.  This will week will be jam packed, so I hope you are excited!!!

My Mom's Easiest Chicken Barley Chili

So I know it might appear as though I am posting this chili recipe because the Superbowl is upon us.  But lets be honest, if I actually wanted you to make this chili for the big game day, I probably should have posted this days ago so that you could get prepared, buy the necessary ingredients, and plan ahead how much time you would need for prep and cooking.  Right?  


Wrong.  Because this chili requires virtually no prep time, most of the ingredients are canned (gasp!  Yes, I said canned!), and the whole thing is done in 45 minutes total, you could decide to make this chili on a whim any day... including Superbowl Sunday.  


Growing up, I remember my mom used to make a traditional chili several weekends a month during football season; when I say traditional chili, I mean the hearty, meaty, deep-red stuff that is best enjoyed alongside a cold beer, a bowl of chips, and a healthy serving of masculinity.  It was the stuff that real men enjoy, and my dad loved it.  That chili had beef, lots of it, and sometimes beans (although chili purists think beans are the devil) and it was always spicy and rich.  However, about 5 years ago my mom started making this Chicken Barley Chili recipe, and she has never looked back.  This chili is a little bit different...ok, it is a lot different.

For starters, this chili is healthy.  It has chicken instead of beef, which automatically reduces the artery-clogging properties of traditional chili.  It has several forms of protein: chicken, black beans, and barley; the barley is also a whole grain and a good source of fiber.  Add in the antioxidants from the tomatoes and a vegetable source from the corn, and you have a shockingly healthy meal.

A Presidio Picnic, with Italian Pressed Sandwiches

Remember when I told you that I looove to have dinner parties?  Well, that same passion applies to picnics, barbecues, and brunch dates with friends; anytime I can put together a little meal to feed someone, I am a happy camper.  So imagine my delight when I realized I had advanced to Round 6 of Project Food Blog (woo hoo!!!) and that I had the pleasure of packing up a picnic lunch to take on the road that will travel well and still look great!  To celebrate the end of picnic and barbecue season I decided to kick my usual picnic fare up a notch. I hope you really enjoy the picnic lunch I planned, and that you will continue to show your support and vote for me in this round! 

Before we officially get into my menu, here are a few things I keep in mind when planning to take food anywhere on the go:


-Food that is compact and self-contained (ie. does not have lots of sauces, condiments, etc.) transports best, and creates the least amount of mess.  This also means you don't need to worry about 'assembling' dishes after you arrive at your picnic or party.
-When appropriate, I use high-quality prepared foods that I know are as good as 'homemade.'  This saves time and energy.
-If possible, I like to stick with foods that don't need much cutlery or serving utensils; since it is a picnic, it is more fun to eat with your hands anyway!
-I always think about the aesthetics of my food, and try to keep things festive, fun, and colorful, or use packaging that translates into ease of transportation.   
-I choose dishes that are relatively easy to make, or that I have made before and loved, so there are no snafus and everything tastes fabulous and fresh! 


Keeping these things in mind, I formulated my picnic menu:

Drink: Pomegranate Berry Spritzer

Snack: Parmesan and Gruyere Cheese Straws

Main: Sopressata and Provolone Italian Pressed Sandwiches

Side: Shredded Red Cabbage Salad with Pistachios

Dessert: Spiced Pear and Cranberry Pocket Pies

I got all my food and drinks ready to go, I loaded up my Project Food Blog cooler, and I headed out to meet my good friend Jill at the Presidio of San Diego for an afternoon picnic.  

To start out my menu and wash down all these delicious picnic treats, I decided to go with a refreshing Pomegranate Berry Spritzer.  The good folks over at POM had sent me some awesome POM wonderful and I was eager to try it out!  Pomegranates are loaded with antioxidants, so this drink not only tasted great, but also was healthy too.  Since pomegranates have a sweet-tart flavor, I decided to boost the sweetness factor by making a simple syrup from blueberries and blackberries.  The simple syrup combined with the POM and lime sparking mineral water was a perfect combo and was so easy to make by just bringing along the bottles of POM, a bottle of mineral water, and the syrup in a small container.  Plus, who can resist the deep ruby color of pomegranate juice!   

Easy Everyday Salad

Hi friends!  I am excited to start sharing a series of posts dedicated to my favorite leafy vegetables: salad greens!  The wonderful folks over at Fresh Express have asked me to be a part of their Fresh Express Artisan Ambassador program as they launch their new line of artisan lettuce blends.  Myself and three other bloggers will be sharing recipes for healthy and delicious salads, as well as hosting a little recipe contest, and even helping you learn new things about lettuce along the way.  In addition to that, I will be growing four different types of lettuces that are featured in the Fresh Express artisan blends  to demonstrate that the lettuce they chose is truly that is in-season.  Are you ready to get started?  

I am planning to showcase this lovely lettuce with recipes ranging from simple to sophisticated, and today I will start by sharing my most simple and favorite weekday salad.  For this salad, I used the Sierra Crisp Herb blend, which contains sierra green leaf lettuce, red butter lettuce, parsley, and even cilantro!  Is it any wonder that I loved it? 

This salad is so easy to make and soooo fresh and healthy that I eat some variation of it at least once (if not twice) every week.  It is like my own little not-so-dirty secret and the ace in my pocket that helps keep me in skinny jeans even though I can't resist cookies and ice cream.  

Basically, I start with beautiful greens, and add whatever vegetables or fruits I have on hand.  In most cases I love to use the combination of ripe tomatoes, carrots and avocado, because they are so colorful and taste great together.  Other times, I might use celery for its crunch, or strawberries or raspberries for their sweetness.  Always, I use something creamy or rich such as the avocado or maybe feta, blue cheese, or egg.  As a bonus, adding cheese, egg, nuts, or chicken also ups the ante by giving you a solid dose of protein with your veggies.  I think a really important part of making salads appetizing, instead of something "green" to be tolerated, is including things like cheese that make you want to eat them.

Look!  These are more tomatoes from my plants! 

The Cilantropist GROWS: A Tomato Update...HELP!

Hello there again, I am quickly checking in on this lovely Friday to bring you a quick update on my tomatoes, to ask for some much needed help or advice! 


So let me explain.  I didn't really mention it too much here, but at the beginning of July I went home to Ohio for a wedding and little NY trip with my boyfriend.  I was gone for a total of 10 days, and during that time I left my precious tomato plants in the hands of He Who Shall Remain Unnamed.  (Not to be confused with He Who Shall Not Be Named.  This is not Hogwarts people.  If it was, maybe someone could cast a magical spell and resurrect my tomatoes.  But I digress...)  


I am not choosing not to name names because I may have some less than kind words to say about the way this particular individual took care of, or rather, did not take care of my plants.  When I left for vacation, my plants were thriving against all odds. (Check them out here, they were lovely.)  They had beautiful green, bushy leaves, and green tomatoes, both small and large, were growing profusely.  The plants still had plenty of shriveled flowers which would soon sprout new fruits, and I was sure that by the time I returned from Ohio I would be in good shape for a big harvest.  At this point the only threat to my plants were a few renegade caterpillars that were determined to make a meal out of all the leaves. 

Classic Stuffed Peppers

So I already admitted to you that I am not a big meat eater, which means that I don't make and post many "main dishes" here on The Cilantropist.  And while I know that main dishes can certainly be meatless, they still seem to be lacking.  Is this just because I love soups and salads so much?  Or is it something else?      

Because I don't really think this idea is as simple as "I don't eat much meat."  I think it means something different: I think it means that I don't yet have a family to feed, and that there are no little hungry mouths that are depending on me to provide them with a well-balanced meal.  And sure, I have a boyfriend (with a big hungry mouth to feed), but even he is not depending on me since he is currently more than 6,000 miles away.  When it comes down to it, I can really eat whatever tickles my fancy, because at this exact point in my life, the only person that I am responsible for is me.       

Is this is a luxury?  Many would say yes, and both my brain and my tastebuds would probably agree (who doesn't want cookies for dinner?).  I am sure more than a few of my readers would tell me to enjoy these carefree days while they last.  But I am just as sure that other readers would say that they throughly enjoy feeding their families and spouses, and although it is a responsibility, it is one they would never trade for anything.  And so while I do appreciate the luxury of languishing over a batch of ladyfingers or spending hours with my friend The Kitchen, I don't know that I actually want that luxury anymore; feeding people is really what I love the most about cooking, and my heart tells me that I want something more.

Lemony White Bean and Tomato Salad with Dill

Another So Cal Summer Salad!  Yay!  Actually I was sort of feigning excitement; to be honest, I was almost tempted not to make this salad.  You see, this salad came from the June issue of Bon Appetit, and this particular issue was the one where I had found my recipe for Arugula, Fennel, and Apricot Salad... and well, we all know how that turned out.  A recipe for disappointment and pain (specifically a battle wound that has just finally healed), and that is certainly not what The Cilantropist is striving for.  

So, needless to say, it was with some trepidation and marked hesitation that I approached this recipe. (I also decided to be a little superstitious and not use my nemesis The Shun.  I figured if I brought out my trusty Henkels workhorse I would be less likely to cut myself and would instantly increase my chances of eating a delicious salad.  This is ridiculous, I know, but I refuse to apologize for the crazy way my mind works.)

It started out like the previous Bon Appetit salad: I enjoyed all the ingredients, the flavors seemed like they would meld together flawlessly, and the colors were fresh and bright. Then I was chopping everything up, and somehow the combination of the scents wafting up from the cutting board and the small tastes I took when I quickly licked my fingers (we all do this right? A little taste test here and there...) seemed somehow, just off.

The Cilantropist GROWS: Sprouting a Tomato

So I sprouted a tomato.  From another tomato.  Has anyone else had this happen or tried this?  Because I didn't try to do this, it was really an accident.  (Albeit, a serendipitous and biologically interesting one.)  Let me explain. 

Often when I buy tomatoes on the vine, either from the local farmers market or the grocery store, I keep them on the windowsill in my kitchen until I am ready to use them for a salad or otherwise.  I generally eat them pretty quickly, because I love tomatoes; however, occasionally they will bask in the sun for longer periods of time, which either makes them more ripe, or makes them start to get rotten.  Boo.  The latter has only happened a handful of times, and always seems to be when I am super busy and forget my little friends there on the sill.  I feel really sad and ashamed to know I have wasted produce and missed out a sweet tomato warm from the sun.   

Well one of these busy times, I was getting ready for work in the morning and a lone forgotten tomato seemed to wave at me and say, "Hello!  I hope you haven't forgotten about me over here!"  At first when I looked at it, I was worried it might be past its peak and destined for the garbage.  But then I was both worried and intrigued by something different: there was clearly a thing underneath the waxy skin.  Was it an insect?  An alien growth?  Whereas someone else might have thrown the whole thing away, the scientist in me could not let this go without further investigation. 

I took a small paring knife and made little incision in the skin where I could see something underneath.  It was green.  It was smooth.  It was not moving.  Much to my surprise, the alien growth looked suspiciously like the stem of a plant!  I wasn't too sure if that is what I was really seeing, so I put it back on the sill and went to work; by the time I got home, the stem had straightened up, and a little plant with two dark green leaves was sticking out of the top of the tomato!  From a biological standpoint, I suppose the seeds inside must have germinated with the warmth from the sun, and water and "food" from the tomato flesh.  I thought this was incredibly cool.  Over the next week or so, more little plants started poking through the top of the skin (with aid from one kitchen scientist and her knife).  I eventually cut the whole thing open so I could try to transplant them into soil, and the whole tomato was filled with sprouted seeds.     

I was thrilled that they took so well to the transplantation, and I eventually had to thin out the plants because they were growing too well.  I ended up leaving five plants in the pot, with the thought that a few would outgrow the others and I would keep just those; but, ALL of them started growing like crazy, sometimes an half an inch a day!  The biggest plants are almost five feet tall now, and still growing.  Now I am no gardening expert, but I am 100% positive that this is too many plants to keep in one pot... By some gardening magic they just keep growing despite these crowded conditions.