Monday, January 28, 2013


from our Delicous Lunch Selections

Pumpkin Coconut Soup
Jenna Vela, Wilsonville Ward
3 tbsp. olive oil
1 medium sized yellow onion
3 cloves minced garlic
1 inch grated fresh ginger (seriously, it's worth buying it fresh)
1 tsp. ground cumin
1 tbsp. chicken base or 2 bouillon cubes
3 cups chicken broth
1 can cooked chicken (or you can use 2 chicken breasts... but canned chicken is easier and i think tastes better in this recipe)
1/2 butternut squash, peeled and cut into cubes
1 15 oz. can pumpkin puree
1 14 oz. can coconut milk
2 tsp. salt (more to taste if you'd like)
1-2 tsp. pepper
1/4 bunch fresh cilantro

1. preheat oven to 425 degrees.
2. chop the onion into small, even pieces and grate the ginger with a fine grater. in a large stock pot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir. cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).
3. while that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes. in a small glass pyrex dish, add the cubed squash and pour 3 tbsp. olive oil over top. add a sprinkle of salt and pepper. mix together so that all the cubes are coated in the olive oil. make sure the pieces of squash are in one layer (no overlapping) so that they can cook evenly. bake in your oven for 25 minutes.
4. By this point, your onions, ginger, and garlic should be ready. add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes.
5. add pumpkin puree, coconut milk, chicken base, chicken stock, and drained canned chicken (or chicken breast). if you're using chicken breast, cook over medium heat in a skillet with a few tablespoons of olive oil. cut into small pieces. add to the soup once cooked through) stir together and mix completely. up the heat JUST A TAD so that you can bring the soup to a simmer. add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like. depends on your taste buds. mine ask for salt). allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.
6. when you squash is done, remove from the glass dish, making sure to drain away any access oil, and add to the soup. allow to simmer and cook for about 10 more minutes.
7. take a bunch of cilantro and rinse it, shaking it well afterwards in the sink. remove the leaves from the stem and give it a rough chop. when the soup is finished, dish into a bowl and add the cilantro leaves. a squeeze of lime wouldn't hurt.

Chicken Tortilla Soup
Arianne Smith
1 can (28oz) green enchilada sauce
2 cans black beans drained and rinsed
2 cans petite diced tomatoes
1 yellow onion chopped
1 can (4oz) green chilies
1 TBS chopped garlic
1 bag (16oz) frozen white corn
2 whole chicken breasts
1. Combine all ingredients in a slow cooker.
2. Cook on low 6-8 hours or high 3-4 hours.
3. At the end of cooking pull out the whole chicken breasts and shred them and return shredded chicken to the soup.
4. serve with sour cream, cheese and tortilla chips

 Potato Cheese Soup
Christy Corbin, West Linn Ward
3 cups diced potatoes
½ cup diced onion
5-6 bouillon cubes
1 ½ cup water

1 cup sour cream
1 can corn (drained)
1-2 tsp. dried chives
2 Tbsp. flour
2 cups grated cheese
Bacon bits
Pepper to taste
2 cups milk separated
In medium saucepan, combine water, potato, onion and bouillon cubes. Cover and boil 20 min. Add 1-cup milk. Meanwhile combine sour cream flour and chives in bowl. Add 1-cup milk to flour mixture, and then add sour cream mix to soup. When heated through, add corn, and grated cheese. Serve with extra cheese and bacon bits.