the sun will come out

It's the season for baseball games, soccer practices, and end of school activities....

It's the season for anticipation of change, newness, awakenings, and getting your wheels in motion after laying frozen and dormant...not to mention getting off the treadmill and onto an outdoor trail for pete's sake!

It's definitely not the time for long, complicated meal preparation!

One can only make so many frazzled dinner trips to the snack bar over the course of multiple outdoor sports games each week. Popcorn, hot dogs, and red licorice ropes don't do much to help you keep in shape, or keep you feeling very spry for that matter. Wouldn't it be nice to have something that's homemade, prepared without a whole lot of fuss, and can be eaten quickly or transported fairly handily to your sideline spectator's chair? We did this by making pulled barbeque chicken sandwiches. Pack along a bag of fresh cut watermelon cubes, dripping with ripe juice, and you can happily cheer your little sports stars to victory without any more trips to that unfulfilling snack bar. Really, those little snack shacks were only exciting when you were like 7, don't you think?

I'm looking forward to picnics, generous servings of a crunchy, healthy tossed coleslaw, fresh fruit of all kinds, cool popsicles that sharpen and freshen the tongue and help you savor the lingering rays of the sun. Yes, I know that Spring is a fickle season and can grace one day with heavenly warmth only to lash out with wind, falling temperatures, and wisps of snow the next. But it's those blessedly warm days that have been popping in here and there that have got me thinking...and I'll just let you know that I have my sights firmly and optimistically set on the return of warmth.

In this, I am undeterred. Even though we sat blue-lipped on the bleachers at my son's baseball game tonight, inwardly pleading that the minutes would tick-tick quickly by so we could escape to the warmth of the car, I watched another baseball game earlier this week without even a coat! So you see, I have reason to feel encouraged.

What we have in mind this week boasts the all-American flavors of sweet, smoky barbeque sauce, and in our minds it bids a happy welcome to the milder outdoor seasons that will bring a thaw to this stubborn Old Man Winter. So, keep this one handy. It'll be a great standby all through the coming season.

Pulled BBQ Chicken Sandwiches
Makes 6 to 8 large sandwiches

Personal tastes as they pertain to specific barbecue sauces are many and varied. Search out your favorite. We happen to love Famous Dave's and Baby Ray's. The addition of liquid smoke to this recipe adds depth in flavor with just a measuring spoon and a little tip of the wrist. While standard hamburger buns are certainly acceptable (checking to make sure they're good for you, of course), try to find good quality bread as we tend to go by the rule that your sandwich gets exponentially better as you improve the quality of bread that is used to make them.

This recipe makes eating on the go or entertaining a snap. You can feel free to add extra condiments as you desire. Some possibilities are spicy mustard, horseradish, pickles, tomatoes, jalapenos, diced onions, etc. These are not required, however, since these sandwiches are delectable just as they are, especially if your transporting the meal.

This recipe pairs beautifully with picnic-type salads. And we love recipes like this with no added fat that don't sacrifice an ounce of flavor - or eating enjoyment for that matter!


4 large chicken boneless, skinless chicken breasts

1 1/2 c BBQ sauce or to cover

1/2 teaspoon liquid smoke

Salt and pepper, optional

1/2 c nonfat mayonnaise

1 T BBQ sauce

6 to 8 large good-quality hamburger buns, or rolls of similar size


In a medium mixing bowl combine the barbeque sauce and liquid smoke. In a large crockpot add chicken breasts and pour barbeque sauce mixture over. Cover crockpot and set on high for 3 hours or low for 6 hours. (Because crockpots vary in cooking temperature, it is a good idea to check the chicken early to assess doneness as they may be cooked and ready earlier than these times given.) Remove chicken from crock pot onto a cutting board (leaving barbeque sauce and cooking juices in pot) and shred each piece using two forks in a pulling motion. Return shredded chicken to the crockpot and stir to mix in with cooked barbeque sauce. If it isn't moist enough you can add a little more barbeque sauce and salt and pepper if needed.

In a small mixing bowl combine the mayonnaise and barbeque sauce thoroughly and set aside.

You may choose to toast the buns by setting them under the broiler briefly (on a layer of foil or on a cookie sheet) until lightly browned. Otherwise, just split the buns in half, slather on some dressing and put a generous scoop of chicken in the center of the bottom half, before topping with other half of bun. Repeat with the rest of the bread. Serve while warm.

down the rabbit hole

"Oh dear, oh dear. I shall be late!" So said the rabbit in the slightly psychedelic tale of Alice and Wonderland. Some things are best not attempted on days when we take a tumble down the rabbit hole, so to speak.

I am a confessed hurrier - not even sure if that is a word. I'll also speak for Alice (not the Wonderland Alice) in telling you that she is one of these as well. Most of the time this is quite handy. You can get lots of things done, and you become very adept at discovering shortcuts. I get a little tinge of satisfaction in speeding right along whether it be getting all the groceries in from the car in one load or disregarding guidelines in a recipe so it will be done sooner. You also get used to juggling various things at once, and most of the time things work out just fine, great even.

But there's a lesson I've learned in my life as a hurrier, sometimes you have to just slow down and take the time to let the bread dough rise. Now, you can take this literally or as a grand life metaphor. But for our purposes today, feel free to just take it literally. Plan ahead for a little time, heck, even knead the dough by hand (it's actually a pretty good arm workout!). Embrace the opportunity to not optimize your minutes and you might enjoy the process as much as the actual result.

Yes, we're bringing bread to the table today. This recipe has its origins in Switzerland, passed down through a friend's family. She speaks of how her grandmother looked forward to this bread because of the luxury of white flour. We tweaked the recipe in order to lower the fat content yet retain the moist weight of good homemade bread. Now, we know that whole grains are very important for better health. We also know that it's nice to have other options now and then. This one's a keeper.

Swiss White Bread

When we first had this bread it was baked in a French bread pan which helps the bread keep its form. If you don't have one of these pans, you can simply bake it on a good quality cookie sheet. The bread will expand outward to a greater degree when baked on a cookie sheet - both are just fine.

This bread is delectable in almost any form. It makes heavenly sandwiches, where the bread is actually a noticeable part of the sandwich. Make toast with this bread and you'll have a crusty exterior with a pleasing bite and a chewy, soft interior. We made French toast with it this morning and it keeps it's heft through the soaking and the grilling. Use leftovers that have been in the pantry for a couple days to make a healthier bread pudding using egg substitute and nonfat milk. You can even use the dough to make cinnamon rolls, going sparingly with any added fat (use butter substitute to reduce high cholesterol worries) before rolling up.

2 packages (4 ½ teaspoons) yeast
2 ½ cups lukewarm water
¾ cup nonfat dry milk
1/3 cup sugar
7-8 cups white flour
½ cup egg substitute
1 ½ tablespoons salt
2 tablespoons canola oil
½ c mashed potatoes (reconstituted potatoes work fine and are much less fuss)
1 egg white
1 tablespoon skim milk
1 tablespoon sesame seeds, optional

In a large mixer, mix the yeast, water, dry milk, and sugar. Mix in 1 ½ cups flour and let stand until spongy, about 7 to 8 minutes. Mix in the egg substitute, salt, oil, and mashed potatoes well incorporated. Gradually add the remaining flour (spooned into measuring cup and leveled with a knife), enough to make a soft, dough that will be just a tad sticky. Knead for 10 to 15 minutes until smooth and elastic. Let rise until doubled in size. Punch down and divide into 2 equal portions. Divide each portion into equal thirds, shaping each into a long rope. Place the ropes parallel to each other and pinch all three together at one end. Using the pinched end as a base, begin to braid the ropes together and finish by pinching the opposite ends of the three ropes together at the end of the braid. In a small mixing bowl whisk the egg white and milk together; brush on the loaves using a pastry brush. Sprinkle with sesame seeds, if using. Place on a sprayed baking sheet and let rise until double in bulk. Bake at 350F for about 30 minutes or until golden brown. Makes two very large loaves, approximately 40 servings.

Ode to Vinaigrettes

Hello, is anybody there? We hope so, and we've been gone so long we're ringing the old metal dinner bell extra loud to bring you on back. So gather 'round the table once again, because we're hungry.


We have an absolutely delicious bread recipe that we're itching to float on through the wires to your awaiting table, but you'll have to wait since we made a different batch of something especially fine that is bumping the bread to a future post - possibly next week so don't despair.


There's a genius lurking in the vast, flavorful, and rich French cuisine that has become a fast friend. We like it so much we're trying to keep from drizzling it on pretty much anything that passes from the skillet to our awaiting mouths. But let me tell you, lately this almost requires tying the hands behind the back: O, Vinaigrette, we love thee so.


If you're anything like us vinaigrettes are an oft-chosen dressing for green salad, absolutely delicious to be sure. But the French have given Vinaigrette her due and allowed her to splash over the bean, the loaf, and many a varied veggie. This really is a cause to celebrate, we promise. You'll be amazed at the spark of tart magic that is created when it's doused on asparagus or the humble chickpea. Friends, this is when the show begins I tell you.

So, we happily let Vinaigrette wrap her slick and amazing little arms around an army of lentils and, voila, this was something blessed. Our two-year-0ld daughter/granddaughter ate half of Alice's serving for lunch today. What can we say? She is part French.

French Lentils with Vinaigrette
Serves 6.


A quick note on lentils that will make you even more eager to serve them up: they are absolutely loaded with protein. Classified as a veggie, they are second only to the soybean in this protein category. Keep the added fats low and toss them with some veggies for fare that is beguilingly healthy and a versatile, unique, and surprisingly pretty side dish. Then pop them in the microwave the next day to take off the chill and they make a simply munchable main player for lunch.



1 cup lentils, sorted and rinsed
3 cups water
1 bay leaf
1/2 tsp salt, divided
2 medium carrots, diced
2 celery stalks, diced
2 medium garlic cloves, minced
1 tsp finely chopped fresh thyme or 1/2 tsp dried thyme
1 shallot clove, finely chopped
4 tablespoons olive oil
4 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
2 tablespoons finely chopped Italian parsley
Sea salt, for serving

In a medium saucepan, bring the lentils, water, and bay leaf to a boil over medium-high heat. Reduce the heat and simmer, covered, until almost tender, about 15 minutes. Stir in ¼ teaspoon salt and then simmer, covered, for another 4 to 5 minutes, until tender but not falling apart.

While the lentils simmer, warm a large skillet over medium heat. Spray with cooking spray and add the onion, carrots, celery, garlic, thyme, and 1/8 teaspoon salt, and cook, stirring occasionally, until the vegetables are just softened, about 7 to 9 minutes.

Meanwhile, make the vinaigrette. In a small bowl, whisk together olive oil, 4 tablespoons vinegar, mustard, and remaining 1/8 teaspoon salt. Briskly whisk in the olive oil.

When the lentils are ready, drain them and pick out the bay leaf. Pour them into the skillet with the vegetables and toss with the vinaigrette and parsley. Cook over low heat, stirring gently, until heated through. Stir in a splash of red wine vinegar, if desired, and serve warm, with sea salt for sprinkling.

THE SALMON ARE COMING, THE SALMON ARE COMING!!

(Okay, if your appetite doesn't run to seafood, you can enjoy this week's offering on chicken.)

The Spring salmon run is almost here in the Northwest! Am I a fanatic fisherwoman? Well, no, but my husband and son are, and when they start hyping up for the salmon run, I celebrate in my own way by getting my creative juices running toward some new twists for enjoying their catch.

Mind you, I can have a wonderful time along with my men out on the boat, anticipating that rush when the hit comes; and yes, I have caught a few beauties of my own, but my addiction very definitely includes the part after they're cleaned, filleted and delivered to the kitchen. Last week, I started practicing on a beautiful fillet of Copper River Sockeye salmon (caught at the local fish counter) and received a response from my fellow diners that was enthusiastic enough to prompt us to share it with all of you.

My personal preference in preparation, is one that doesn't smother the delicate deliciousness of the fish itself, but is simple and compliments the natural goodness that is already there. I think the smoky flavor of this recipe sets it apart from some of the other favorites I have traditionally used for our table. While I used this basting marinade on salmon, I'm sure it would be equally good on halibut or whatever your favorite might be (yes, even chicken!). It can be used when grilling, baking, etc. So, get ready and start looking for good buys on yummy, healthy fresh fish, or encourage your fisherman to get his gear and start indulging the hunter/gatherer instinct so you can fire up your grill or oven for a dining delight.

Smokey Basting Marinade for Salmon
Makes 4 servings

It is important to remember that when baking or grilling fish, overbaking will produce a drier, less tender result, so keep a careful watch to avoid this.

Juice of one lemon (about ¼ cup)

2 tsp. Olive oil

¼ tsp dried dill weed

2 tsp spicy brown or Dijon mustard

1 clove garlic, minced

¼ tsp coarsely ground pepper

3/4 tsp seasoning salt (my favorite is Johnny's Seasoning)

½ tsp sea salt

¼ tsp. liquid smoke

Whisk or blend all ingredients together. Set aside one tablespoon of the marinade. You can adjust the salt before brushing the fish, but remember, especially if grilling, that a lot of the marinade will roll off with the juices in the cooking process and justifies a little more of the saltiness than if it were merely a dressing. (Check to stir it well to make sure that salt hasn't settled to the bottom of the mixing dish, which would make it too salty with the final basting.)Place 4 servings of salmon or other fish on a plate or in a baking dish and brush (or spoon on) one side generously with the marinade. Bake or grill until about half done; turn carefully and baste the other side. If there is skin on the under side, remove the skin after turning and before basting. Continue baking until done to your liking. Apply the reserved marinade before serving with a clean brush or spoon. ENJOY!

35,000 Feet and Falling....fast!

Let me give you a little behind the scenes peek at writing a food blog: We (Alice and Janelle) get to participate in what has now become a weekly ritual. This is when we get to sit down together [which is more accurately descibed as a long-distance telephone conversation]; then we get to tuck a napkin around our necks, sit down at the table with knife and fork at the ready, and decide what's on the menu, the weekly blog menu. There are some out there who wouldn't think much of this. But from our perspective this is what we call fun. Loads of fun. We hum and haw over what to spotlight next. How about a salad? A main dish? Slippery noodles or something soupy? Bread, appetizer, anyone? Food nerds is what we are. I'm comfortable with that. I'm willing to bet there are more than a few who would gladly join us at this table. Please do.

For every recipe that makes its way onto the blogging superhighway there are oodles that are waving their little paper hands and begging for the chance to step forward and take a bow. We just tell them to please be patient. We really are hard at work on the book and will give them their due as soon as we can. Until then, we continue our weekly appointment sometimes with an old favorite, sometimes with an entirely new creation - whatever strikes our fancy or hits us square in the belly at the moment. Yeah, that's sounds about right.

This week we'll start our introduction by talking about the merits of falling, as in, falling into a bowl of whipped cream or falling into the clouds. Since I was a kid the clouds outside an airplane window, so close you feel like you could reach out and squeeze them, prompted a daydream that I really could sneak out of my seat, take a merry little step outside, and lo and behold fall dreamily onto a cloud, bopping here and there in my vast white world and greeting other star-eyed daydreamers. I didn't envision falling through this cloud, mind you, that wouldn't be any sort of daydream to remember. No, these clouds were buoyant and pillowy, beckoning and friendly.

These many years later I've found a daydream I could actually fall through and proceed to giggle all the way to the end. So, picture this: fall [needn't be from an airplane] into a dish of whipped cream, followed by thick creamy pudding, bumping softly against anchors of golden banana here and there on the way down (this is a leisurely fall, so no bumps or scrapes to be had), and landing with a cinnamon-and-sugar thud onto a snickerdoodle landing strip. There is no need to keep arms and legs inside at all times. In fact, flail, paddle, heck, do the hokey pokey as you proceed ever downward, and don't forget to lick your fingers before you come to a full and complete stop.

Banana Cream with a Soft Snickerdoodle Crust
[the jury is still out on what to name this - suggestions welcome!]
Makes 12 generous servings.

This dessert can be cut in half and assembled in an 8 x 8 inch baking dish for a smaller crowd.

Cookie layer:

2 c flour
1 tsp baking soda
1/2 tsp salt
1/4 c butter substitute, room temperature (Benecol, Smart Balance, etc.)
1/2 c sugar, plus 1 T
6 T egg substitute
1 tsp vanilla
1/8 tsp cinnamon

Preheat oven to 350 degrees. Spray the bottom of the 9x13 baking dish with cooking spray. Mix flour, baking soda, and salt together in bowl. In separate bowl, mix butter substitute, ½ cup of the sugar, egg substitute, and vanilla until well combined; pour into flour mixture and mix thoroughly. Press evenly into bottom of baking dish. Toss the cinnamon and remaining 1 tablespoon of sugar together and sprinkle evenly over dough. Bake in center rack of oven for 6 to 8 minutes. Remove from oven and cool completely. Crust can be made a day ahead and covered until ready to use if desired.

Pudding Layer:

1 8-oz pkg nonfat cream cheese, softened
2 cups nonfat milk
2 cups nonfat half and half
2 large boxes instant vanilla pudding
2 to 3 bananas, sliced
1 8-oz tub nonfat whipped topping

At serving time you can garnish this with any or all of the following: Additional banana slices, 1/2 cup chopped nuts, or nonfat caramel ice cream topping drizzled over top.

In a mixing bowl combine the pudding mix and fat-free half and half. Beat for two minutes until mixture starts to thicken. Allow to sit for five minutes. Meanwhile, in a separate mixing bowl beat cream cheese until smooth. With an electric mixer or a whisk add the pudding mixture to the cream cheese in three additions, mixing vigorously after each so no lumps remain. Cover and refrigerate until ready to assemble.

Assembly: Because bananas have a tendency to go brown after being peeled, this is best served within two to three hours of assembling. However, if you happen to have some left over the next day, it is still quite delicious.

Spread about one third of the pudding mixture over the cooled crust. Cover with sliced bananas and then spread with remaining pudding. Spread all of the whipped topping over the top, cover with plastic wrap, and refrigerate till ready to serve. Prior to serving, you may choose garnish as described above.

Peaches and Craftiness

In our home our brother/son didn't like his veggies as a baby. While this may be normal (because seriously, have you ever tried some of those baby food vegetables?) there are surely myriad mother-tested ways of getting healthy foods into baby bellies. The successful method in our house was to load up the baby spoon with several beguiling hunks of canned peaches, then cram the nooks and crannies with green peas, well out of view, of course. If there was even a hint of green seen on the in-coming bite, the hatch would close at once, no more flights admitted - if you know what I mean. Craftiness became the supreme goal.

Oh, the power of the mind. I mean, couldn't that little baby tell that there were some impostors swimming around in his mouth as chewed on those "peaches?" Evidently not, because if he thought he only had peaches on that spoon, then he'd accept the whole bite, no puckering, spitting, gagging, or hollering. Packaging and branding are what it's all about, I tell you.

So, in light of that life lesson, we suggest you tell your kids that the name of the following recipe is Worms and Eyeballs. Our kids/grandkids like it so much that such craftiness wasn't needed, but it might help bump up enthusiasm and give the kids something to talk about while they gobble it down.

For the rest of you, we'll tell you it's a delightful pasta with a peanut sauce that is flavored with lime and cilantro, lots of julienned fresh veggies, and turkey meatballs flavored with a hint of fresh ginger and sesame to top it off. The colors and flavors are vibrant and catch you off guard since it is a wildly different meal than a regular plate of spaghetti and meatballs. And it looks so pretty you just feel good while you enjoy every last bite.

Spicy Peanut Sesame Noodles

Serves 4 to 6

We like trying lots of different vegetables with this since it successfully pairs with so many. You can use any mix of the following in addition to, or in place of, the carrots and cucumbers for a total amount of 3 cups:

• Julienned fresh snow peas
• Finely chopped napa cabbage
• Julienned zucchini
• Thinly sliced celery
• Thinly sliced red, green or yellow sweet pepper

1 lb thin spaghetti

1 cup natural creamy peanut butter (just peanuts, no partially hydogenated veg. fats)

(Skippy makes a good one that doesn't require stirring all that accumulated oil on top.)

1 cup water

1/4 cup soy sauce

1/4 cup seasoned rice vinegar (or plain vinegar with 1 tsp sugar)

2 - 4 T sugar depending on preference

2 tsp minced garlic

1 and 1/2 Tbsp grated fresh ginger

1 and 1/2 Tbsp sesame oil

Red pepper to taste - we start with about 1/8 tsp and add more depending on who's eating

Juice from one half lime, plus more before serving

1 cup green onions, sliced lengthwise, including greens. Reserve 2 Tbsp for garnish

2 large carrots, julienned or coarsely grated (about 1 1/2 cups)

1 1/2 c cucumber, halved, seeded and sliced

2 Tbs toasted or black sesame seeds or 1/4 cup chopped peanuts

Cook pasta al dente, drain, and rinse. In a bowl whisk peanut butter, water, soy sauce and vinegar until smooth. Stir in garlic, ginger, sesame oil and red pepper flakes. In a large bowl toss hot pasta with peanut sauce, carrots, onions, sliced cucumber and any of the additional vegetables you may wish to add. After tossing, sprinkle with reserved chopped green onion and sesame seeds or chopped peanuts. Squeeze a little more lime juice over the top of the noodles just prior to serving. Can be served hot or at room temperature--by itself or with the meatballs or some grilled chicken on the side. If the sauce is too thick, you can thin it down with a few spoonsful of water and a dash of soy sauce.

Gingered Asian Meatballs

1 lb ground turkey breast

1/4 cup soy sauce

1/4 cup water

1/4 tsp mashed garlic

1 tsp fresh grated ginger (or 3/4 tsp ground dry ginger)

1/4 cup egg substitute

1/4 cup fine bread crumbs ( I prefer panko crumbs)

1/4 cup finely chopped green onions, including greens, plus 2 Tbs. for garnish

Teriyaki Sauce (You can make the recipe below or use a commercially prepared one. We like Yoshida's.)

In a mixing bowl combine ground turkey, soy sauce, water, garlic, ginger and egg substitute. Stir to blend well. Add all remaining ingredients except 2 tablespoons of green onion. Mix until well blended. Make balls about the size of large walnuts (we use a cookie dough scoop).

Arrange meatballs in a single layer in a large, rimmed baking sheet that has been lightly sprayed with cooking spray, and bake at 350 degrees for about 20 minutes or until done through. If the meatballs are right out of the refrigerator, they may require a few more minutes in the oven. Being pouoltry, they need to be done all the way through, but overcooking can dry them out, so be sure to test them. To serve, drizzle with teriyaki sauce and sprinkle with the remaining chopped green onions. These can be made ahead and refrigerated or frozen until ready to bake.

Teriyaki Sauce

1/2 cup soy sauce

1 1/2 tsp. corn starch

1/4 cup sugar

1 tsp. grated fresh ginger

1/4 tsp minced garlic (optional)

1/4 cup water or cooking sherry

Combine sugar and corn starch in a small pan. Gradually add soy sauce and stir to blend. Add all remaining ingredients and cook over medium heat till mixture boils and thickens.

Reinvention

Reinvention. Isn’t that the stuff of resolutions, remodels, and makeovers? It sure comes in handy. Washing the slate clean, trying something new, improving, as it were, on the things that came before. Snakes get to shed their skin (although that’s always seemed a little creepy – you know, the part that's left over – but the bright new exterior must feel like spring to the little snake). Trees get to lose their leaves and sprout bright new miracles year after year. And each night gives way to a new sun. I give a thumbs up to the general idea. It’s everywhere you look. It’s the energy that helps us look up from our present into the possibility of what might come next. The idea of creating something new from the same old heap of parts.

One night I was mulling over what to have for dinner. Ahhh! Having given myself much too little time to fix something fussy, my list of possibilities narrowed. I mentally flipped through memories of what my mom used to make for us, hoping to hit on something that hadn’t crossed our table in awhile. I remembered loving my mom’s tortilla soup. There are many versions of this idea that I’ve seen through the years, but my mom’s was encouragingly easy and quick to prepare (you could even use canned chicken if things got a little dicey for time) and really delish. However, I have a picky eater (translate: child) in my family, so my dinner idea came to a screeching halt when I realized that I would be adding fresh diced tomatoes and green onions (along with chips and cheese) on top of the meat and broth mixture. It’s hard to believe that he won’t abide those sweet, juicy, red tomatoes, but they’re a surefire way to bring on the gag reflex something fierce. And I wanted a peaceful dinner. So, with memories of the tortilla soup from my childhood, I began a very hurried quest to create a tortilla soup that would be a hearty meal in a bowl, no additions (bright red fresh ones, specifically) required to make it filling and well rounded. And so I came up with something new, you might even call it a new creation from the same old heap of parts. Tortilla soup reinvented; as such, it has earned a new name. And rightly so.

It begins with a base of chicken broth paired with a hint of roasted tomato for added flavor complexity (this is so easily done and merely requires slicing the tomatoes, putting them in a baking dish, dousing them with salt and pepper and letting them sweat it out in the heat of the oven all by themselves while you go paint your toenails or something). A tumble of ingredients follows that are old hats in the tortilla soup arena and were just itching for a swim in something delightfully new: chicken (fork shredded), corn, green chiles to name a few. Cornmeal and rice were also begging to be invited to the party, and since they wore the right outfits and brought party favors to boot, we just couldn't say no. They really became the subtle stars of the show. The cornmeal thickens the brew and changes it from a mere broth; and rice adds heartiness and fills bellies. And we like that.

Oh, how we love the taste of corn in this soup! But since traditional corn chips don't fit the bill for our purposes, we looked into our bag of reinventions for a little something else to pile in with the cornmeal. We grilled some corn tortillas so that they gave up their crumbly natures and became pleasingly pliable, wholesome, homey, and rustic - a beautiful, tasty, and artful garnish.

And lastly, for those who really do appreciate the tomato for what it is, you can choose to top this with a beautiful pico de gallo that's been ramped up with the kick of a Serrano pepper (the pepper can be omitted if you don't like the spiciness, and so can the pico de gallo for that matter). But most adults (and some kids!) will slurp up every last nub of pico found in their bowls. It's not to be missed, truly. Here's to happy, hearty, healthy slurping for the whole family.

Rustic Southwestern Corn Soup with Spicy Pico de Gallo

Serves about 8

By preparing the rice, chicken, and tomatoes in advance, this soup is a cinch to throw in a pot and have ready for the table very quickly. On those busy days we know that really comes in handy, so do the prep the night before and you can face dinner with a clear head and no worries the next day. You can also freeze the left over soup (without the tortillas or pico de gallo) and you'll have a ready meal when you need it.

You can roast the tomatoes in a 8 x 8 glass baking dish in a 375 degree oven for about 50 minutes until the skins wrinkle and insides of tomatoes are soft. When they've cooled enough to handle, you can pull at the peels and they slip right off.

Right before serving, the corn tortillas can be set on a hot griddle or frying pan for one minute on each side, until they become soft and eatable - tear into rough strips or pieces for garnishing. Plan on about 1/2 to 1 tortilla per person served.

While a little extra time spent on ingredients almost always means a little better taste, we know that you guys get busy out there! So, we've added some quick substitutions that can be used when you're in a pinch, if needed.

1 small onion, diced
2 tsp chopped garlic
2 c diced carrots
3 stalks celery, chopped (can substitute 1 tsp celery seed)

1 1/2 tsp cumin powder

1 tsp chili powder
12 c chicken broth
1 4-oz can diced green chiles
1 15 1/4-oz can corn, drained (or the equivalent amount fresh or frozen)
3 Roma tomatoes, roasted, peeled, and pureed in food processor or blender (can use 14 1/2-oz can diced tomatoes and run through the blender)
½ c cornmeal
2 c cooked, seasoned and shredded chicken (can use two 12 1/2-oz cans, undrained, of chicken in a pinch, like you get at Costco)
2 c cooked rice
Juice of half a lime
Salt and pepper to taste

Corn tortillas

Nonfat sour cream, optional garnish

In large pot, coat with nonstick spray and sauté over medium-high heat: onion, garlic, carrots, and celery for about 5 minutes, until colors are vibrant and vegetables begin to soften. Add cumin and chili powder and continue sautéing for another minute or so. Add broth, chiles, corn, and tomatoes. Allow to cook on medium-high heat for about 15 minutes (until it begins to boil). Add cornmeal while whisking (to avoid clumping) and leave over medium heat until the cornmeal is cooked, about 15 minutes or so, stirring frequently. Add chicken and rice and heat through; squeeze in the lime juice and stir. Serve hot with torn grilled corn tortillas and the optional (but really tasty, so please don't leave it out) pico de gallo, and maybe a spoonful of fat-free sour cream.

Spicy Pico de Gallo

Makes a scant 1 1/2 cups

4-5 large plum tomatoes, chopped
3 T finely chopped onion
½ Serrano pepper, minced (optional, if you don’t like spiciness)
2 T finely chopped cilantro
Salt and pepper
Place the tomatoes in a sieve and allow to drain for 5 minutes. Place in bowl and toss with all other ingredients. Season with salt and pepper to taste.