Rustic Red Potato Soup (Low in Fat and Calories)

I won't lie to you: the potato is a starchy veggie, which means it's high in carbohydrates. But it's also loaded with vitamin C, vitamin B6, tons of potassium, tryptophan (for boosting your mood) and anti-cancer properties. That's a good enough reason for me to eat potatoes...at least once in a while. People pack in the calories not from the potatoes themselves, but by adding saturated fats like butter, cheese, heavy cream and oil. 

I'm revamping the potato's reputation by sharing my hearty potato soup, a recipe you can feel good about for all the right reasons. Low in fat and calories but high in flavor, it's perfect for a chilly fall or winter day. I like to serve it in a mug, take it outside and enjoy it on my front step while the wind licks leaves off maple branches. You'll be licking the bowl.

Here's what you need:

• 2 large carrots, peeled and chopped 
  
• 1 yellow onion, chopped
  
• 5 large celery stalks plus the celery leaves, all chopped 

Why celery leaves? Celery leaves add great flavor and aroma to any soup. Never throw them away! Keep them in a zipper bag in your freezer.

• 6 or 7 medium-sized red potatoes, cubed
  
• Extra virgin olive oil
  
• 4-5 cups cold water
  
• salt and pepper to taste
• 1/2 tsp. fresh nutmeg (grind whole nutmegs if you can find them; they're much more flavorful than the ground nutmeg that's been sitting on your lazy Susan for years)

Why nutmeg? Nutmeg really enhances the flavors of the vegetables and hums a note of autumn. It's perfect in any creamy soup.

Here's what you do:

1. Heat a large pot on the stovetop (medium-high heat). Drizzle olive oil in the pot. Make sure it's enough to lightly coat the bottom (about 2 tablespoons).
2. Add carrots, celery, celery leaves, onions, salt and pepper and sauté until veggies start to become translucent. Add your water to the pot and bring to a boil.
3. In a separate pot, boil your cubed potatoes. After about 15-20 minutes, test one potato by piercing the center with a fork. If the fork comes out easily, the potatoes are done. 
4. Drain the potatoes and add to the soup. Add more olive oil, a pinch of salt, fresh black pepper and nutmeg. Put the lid on top and allow everything to simmer for about 30 minutes. 
5. Here are your options: a) Puree the soup with a hand blender, b) carefully pour half of the soup into a blender/food processor then pour it back into the pot for a half-smooth, half-hearty consistency, c) leave the soup as is and do not puree it, or d) puree all of the soup until it's completely smooth. I like mine half and half--a little bit smooth and a little bit chunky so I get nice, rustic spoonfuls of the veggies. It looks pretty, too. The choice is yours.

Finish the soup with a sprinkle of nutmeg and a drizzle of olive oil. Serve immediately!

Enjoy,

Simple Apple-Pumpkin Soup

Last night around 9 p.m., I stopped at the grocery store to pick up a can of pumpkin. I was determined to make a gluten-free pumpkin pie or some kind of pumpkin-based muffin. But this morning, when I opened the can, the pumpkin puree panned me:

"Why do most people think I'm only good for making pies, cakes and muffins? To hell with the bottom rack. I want to get out of my (pie) shell and into the pot; to be hot-hot-hot on the electric stage--the stovetop."

Alright, fine. My pumpkin didn't yap at me. I guess it was my own internal voice telling me not to typecast this favorite fall food...not even for tradition's sake.

So instead, I attempted to make a pumpkin-based soup with apple cider and other autumn spices. The result? Sweet and savory success.

Apple-Pumpkin Spice Soup 

What you need:

• 2 1/2 cups plain pureed pumpkin
  
• 3 cups apple cider 
  
• 1 cup low-sodium chicken or vegetable stock (less if you want a thicker soup)
• 1/2 tsp. nutmeg (and more for sprinkling at the end)
  
• 1/2 tsp. cinnamon
  
• 1/2 tsp. allspice
  
• 1/2 tsp. garlic powder (optional, but it nicely balances the sweetness)
  
• 1 tsp. salt (always taste before adding more than you need)
  
• freshly ground black pepper 
  
• 1 tsp. olive oil
  
• roasted pumpkin seeds (for sprinkling on top

TIP: Adding an onion to any soup will make it so much more delicious. You can put a white or Vidalia onion, whole, in the soup pot and allow it to simmer until it softens and starts to expand. 

If you want to double the recipe, just know that for every 1 cup of pumpkin, you should add about 1 cup of cider and 1/2 cup of chicken stock.

Combine all ingredients in medium-sized saucepan, cover and bring to a boil, reduce to a simmer, then serve and top with pumpkin seeds and a sprinkle of nutmeg, if you'd like. If you want to get fancy, you could garnish with an apple slice, but it's fine the way it is.

The Great Pumpkin would absolutely approve!

(Had to show you the black bowl...thought it was so "Halloweeny.")

Fresh Fish with a Basil-Grapefruit Twist

I dedicate the following recipe to all you girls and guys who live alone and limit yourselves to frozen dinners. Too lazy to cook? This meal requires minimal effort and few ingredients. No excuses! It's time to treat yourself to a light, fresh white fish with a citrus-herb vinaigrette. If you score a date, just double the recipe and uncork a bottle of fruity white wine. This is one summer supper that's perfect for fall...and for falling in love. 

Orange roughy, my favorite fish, doesn't bear much significance to its name; it has a white flesh with a soft texture and buttery, clean flavor. Each filet has only 80 calories and 1 gram of fat, so it's perfect if you're watching your figure.

I start by grilling an orange roughy filet on my mini indoor grill then dressing it with my special vinaigrette. You'll be amazed at how easy this is.

Here's what you need:

• 1 orange roughy filet (if you can't find orange roughy, cod is a good substitute)
  
• 1 handful fresh basil leaves
  
• juice and flesh of 1/2 grapefruit (save the other half for garnishing) 
  
• extra virgin olive oil
  
• sea salt
  
• fresh black pepper
  

Here's what you do:

Grill your orange roughy filet on your mini indoor grill (such as a George Foreman grill) for about five minutes (if frozen, cook until fish is firm to the touch and slightly golden on the outside. Don't have a grill? Brush the fish with olive oil and bake it in the oven at 450° for 8-10 minutes. Top with grapefruit-basil vinaigrette (see below).

Grapefruit-basil vinaigrette:

In a blender, food processor or mini chopper, pulverize the basil leaves with the grapefruit juice, about 2 tablespoons olive oil, salt and pepper. If you want a thinner vinaigrette, add more grapefruit juice and a bit more olive oil. Simply drizzle the vinaigrette over the fish and garnish with some more fresh basil. You can serve this over a bed of fresh spinach or arugula, but it's good enough to plate on its own.

Once you make this dish, you'll never cop out with a Cup O' Noodles again.