My New Year’s Resolution Is To Eat Healthily And Exercise Every Day…
…and I’m going to start just as soon as I have finished those Christmas chocolates – and that jumbo bag of Haribo, the left-over Stollen, and we can’t let that last Mince Pie go to waste now, can we?!
I always have the best of intentions when it comes to my New Year’s Resolutions – new year, new me kinda stuff – but in reality I have the willpower of Lindsay Lohan and when I set myself such impossibly high goals, I am simply setting myself up for failure.
So rather than pretending to be all holier than thou, I have decided to take an impartial stance with this new Sinner or Saint feature, which will run through January. Each week I will feature one healthy recipe and one devilishly indulgent alternative for a classic dish. So now 100% of the responsibility for falling off that diet wagon, or losing all those pounds, will fall onto your worthy shoulders – sorry, not sorry!
This first week, I am dishing up two hot and comforting Soup Recipes because it’s so damn cold out there! Will you pay a visit to health heaven with my delicious Chicken Tortilla Soup or will you dine with the devil and opt for the creamily indulgent Seattle classic, Clam Chowder? The choice is yours!
…and don’t forget that you can repent for your sins, or celebrate your saintliness at the Arugula & Rocket Store’s January Sale!
Sinner or Saint: Chicken Tortilla Soup vs. Seattle Clam Chowder
Saint’s Recipe: Chicken Tortilla Soup
Servings: 2-4 | Difficulty: Easy
2 Chicken Breasts
1 Tbsp Olive Oil
1 Onion, Chopped
1 Red Bell Pepper, Diced
3 Garlic Cloves, Minced
1 Red Chile Pepper, Seeded & Sliced
1 Can Diced Tomatoes
1 Can Kidney Beans
2 (10½ oz) Cans Chicken Broth
Juice of 2 Limes
1 Tsp Ground Cumin
Salt & Pepper (for seasoning)
Poach the chicken breasts in water until cooked, approximately 20 minutes.
Chop the chicken into bite-sized pieces and set aside.
Place a large saucepan on medium-high heat and heat the vegetable oil.
Sauté the onion, red bell pepper, garlic, and chile pepper for 4 to 5 minutes, until onions are transparent.
Add the tomatoes, kidney beans, chicken broth, lime juice and cumin to pan. Simmer over a low heat for 20 minutes.
Season with salt and pepper, as required.
To serve, divide the chicken pieces into soup bowls, ladle the soup over the chicken and top with avocado and tortilla chips.
Sinner’s Recipe: Clam Chowder
Servings: 8 | Difficulty: Moderate
3 (6.5 oz) Cans Minced Clams
1 Small Onion, Chopped
3 Stalks of Celery, Chopped
2 Cups Potatoes, Chopped into bite-sized pieces
2 Carrots, Chopped
1 Tbsp Minced Garlic
Extra Virgin Olive Oil
1 Jar Clam Juice
¾ Cup Butter
¾ Cup All-Purpose (Plain) Flour
1 Qt. Half-and-Half (Single) Cream
2 Tbsp Red Wine Vinegar
Salt & Pepper, to season
Chopped Chives, for garnish
Oyster Crackers, for garnish (optional)
Sourdough Bread Boule, Hollowed out and toasted (optional)
In a large saucepan or stock pot, sauté the onions, celery, carrots and garlic over a medium heat for approximately 5 minutes.
Add the potatoes to the pan and pour over the juice from the minced clams.
Pour in the jar of clam juice and then add just enough water to cover everything, and cook over a medium heat until the potatoes are tender.
In a separate large, heavy saucepan, make a roux by melting the butter over a medium heat, then whisking in the flour until it becomes smooth. Now whisk in the cream and stir constantly until the mixture becomes thick and smooth.
Add the roux to the stockpot with the vegetables and clam juice. Heat through, but do not boil.
Just before serving, stir in the clams. When clams are heated through, stir in the vinegar, and season with salt and pepper. NOTE: Do not over cook the clams are they will become tough.
Serve in the sourdough boule (if using) and garnish with the chopped chives and oyster crackers.