Fran's "I-can't-believe-it's-super-duper-healthy" Watercress Soup

I didn't grow up celebrating Christmas, so I feel like a bit of an excitable kid when CK and I spend the holiday with his family in DC.  The trip is highly anticipated by both of us and provides such warmth and sanctuary just at the time of year when you really crave it.  


This year, FK started Christmas Eve dinner with an amazingly delicious (and ridiculously addictive) green soup.  (Note: I'm kind of particular about soups, and generally discriminating towards them...)  The soup blew my mind.   It's simple, light, flavorful and comforting - all at the same time.  It's amazing!  AND, there are so few calories.  Win-win-win-win-win in my book. (And easy to make.  Win.)

Fran's "I-can't-believe-it's-super-duper-healthy" Watercress Soup

1-1/2 lbs. Zucchini, peeled & diced

3 leeks, white & light green parts only, chopped

1/2 bunch watercress, stems removed

1 T Butter

4 c chicken low sodium chicken stock

1/4 c nonfat milk

1/4 t cayenne pepper

salt & pepper

• In a large pot, combine leeks and butter over very low heat; season with salt and pepper, then cover and let leeks get soft, not brown (5-7 minutes)
• Add zucchini and broth to the leeks, season again with salt and pepper; increase heat to high and bring to a boil, then reduce heat to medium and simmer until zucchini is soft (about 25 minutes)
• Add watercress and simmer for 25 more minutes; carefully transfer soup to a blender or food processor and... Blend!
• Once soup is pureed, return to soup pot, turn heat to low, add milk and stir to reduce; season to taste with cayenne, salt and pepper
• Serve on it's own, (or like we did recently, as a savory sauce over grilled catfish and rice.  Yum!)

I mean, only one tablespoon for the whole batch?  No problem.  You're going to get more than a full serving of veggies in each bowl, and it tastes like a dream.  I even made a believer out of CK's friend FG with this one, and if you him, you know what a miracle it is to get him to eat anything of nutritional value.  

Especially as we get back on the saddle with the routine, the grind and the good behavior, this soup is going to be a winter favorite in our house!

New Year's Feast Brisket

CK and I spent the weekend away in Palm Springs with a bunch of our friends.   We had an amazing time ringing in the new year while feeling on complete vacation (with the major bonus that the rented house boasted a stunning kitchen, complete with Viking appliances and every single gadget you could imagine).  Needless to say, I was in heaven.  


After two days of sporadic eating and several PB&Js, the group of folks remaining on Sunday night cooked up an epic feast, for which I prepared a savory, comforting, deeeelicious 6-hour brisket.  (And by "prepare,"  I mean load ingredients into the cooker and return to poolside festivities.  LOVE slow-cookers).


I adapted this recipe from an old issue of Martha Stewart's Everyday Food -- it's been a hit with CK and me and it was just what the doctor ordered on New Year's Day.  

New Year's Feast Brisket

2 large yellow onions, thinly sliced

4-6 garlic cloves, peeled and minced

1 t ground thyme

4 lbs beef brisket, trimmed of excess fat

coarse salt and ground pepper

4 c low-sodium chicken stock

2 T chopped fresh parsley for serving, optional

• In a 5-6 quart slow cooker, combine onion and garlic; season brisket with salt and pepper (you want to be generous on the salt) and place, fat side up on top of onions (I sprinkle some of the onions/garlic on top of the meat too!)
• Add broth and cook on high for 6 hours (if cooking for a longer amount of time, reduce heat to low after 6) -- I'll stir occasionally, salt, and spoon broth over brisket
• To serve, slice across the grain; goes well with rice, egg noodles, potatoes...or just eaten alone with your fingers!

Happy happy new year!  I hope you enjoyed a wonderful holiday season and that 2012 brings you and yours happiness, healthfulness and lots of yummy food!