Comfort Food - Chili Mac Soup and White Chocolate Framboise Trifle!

Its been a long time since I've posted but my recent ventures in cooking have renewed my spirit!  So look forward to some hopefully tasty treats in the near future.  Below you will find 2 of my most recent successes!  I hope you enjoy!

Since I am currently working inside and my tan is quickly fading I am craving fall weather!  A nice long fall, full of plaid and pumpkins, camping and crunchy leaves......  Mmmm I can just feel the crisp air, perfect running weather, cuddly blankets, and hot bowls of soup!  This leads me to my first recipe.  I am an advocate of using what you have for a recipe.  This evening I had a box of pasta and a can of beans.....I also had half a bell pepper and a can of tomato sauce.  I didn't have enough beans for chili and I didn't want thick gooey cheesey chili mac to blow the days healthy eating habits, so I opted for a low cal version of these comfort foods!  Chili Mac Soup was the result.  I made mine a veggie chili but you could easily add meat to make this a hearty dish any carnivore would love!  I hope you like it!  I made it light and full of veggies!

Chili Mac Soup Yum!

Chili Mac Soup

Serves 6

Takes 30 – 40 min

236 Calories a serving (minus toppings)

Ingredients

2 tbs extra virgin olive oil

1 whole yellow onion – chopped

½ - 1 green bell pepper – chopped

4 cloves garlic – chopped

1 whole tomato - diced

2 tbs tomato paste

4 tsp tobasco (or to taste)

Chili powder – to taste (approx. 2 tbs)

Cumin – approx 1 tbs

Black pepper – to taste

Salt – 2 tsp

1 can dark red kidney beans

1 can tomato sauce

6 cups watr

½ box rotini or some kind of pasta (preferably whole wheat or veggie)

¼ cup fresh chopped cilantro

Directions:

Heat 2 tbs olive oil in a sauce pot on medium high heat, then add onion, bell pepper, and garlic.  Stir until translucent, then add all spices, tomato and tomato paste.  Stir for 5 – 10 minutes until soft.  Then add beans, tomato sauce, and 6 cups of water.  Allow soup to come to a boil for 5 minutes.  Then turn down low and simmer for 20-30 minutes.  Stir in cilantro right before serving.  Top your soup with shredded cheese, tortilla strips, crackers, sour cream, or plain greek yogurt.

*Note: To make this a meaty meal brown ground beef, turkey, or chicken in a skillet, drain the fat.  Then add to the soup with the spices, tomato and tomato paste.  

Creation Part Deux!  

My next recipe was inspired by my sweet little sister.   She recently began a new adventure in the "Great White North"  of Ohio!  She is currently 14 hours away, the farthest we have ever lived from each other.  We recently spent several weeks backpacking Europe (more on that later), and upon our return had very little time to get her all packed up and say our Au Revoir's.  When saying goodbye and well wishes to your best friend and sister for who knows how long, the only logical thing to do is.... BAKE!!!!!  These tumultuous feelings of sadness and joy brought forth one of my favorite sweet treats.  The perfect going away, eat your feelings, sit on the floor with the entire dish in your lap and two spoons, dessert just so happens to be a trifle.  Again, looked at what we had in the fridge and found raspberries!  And from this muse the White Chocolate Framboise Trifle was born!

White Chocolate Framboise Trifle

Ingredients:

1 large package raspberries

1 lemon cake mix (and required ingredients on box, i.e. eggs, oil, water, etc)

1 box white chocolate instant pudding

Powdered sugar to taste

1 can fat free sweetened condensed milk (SCM)

1 medium carton heavy whipping cream

Directions:

Bake the lemon cake mix according to the box, use a 9x13 in cake pan.  I added a few raspberries to mine for looks!  Allow cake to cool half way then put it in the refrigerator until it cools completely. Cut the cake into 2 inch squares and put to the side until your ready to assemble your trifle.  Whip about 2 cups of cold heavy cream using a hand or stand mixer, my Kitchen Aid's name is Tiffany and I adore her! (Tip* put your whisk attachment and bowl in the freezer for a few minutes so the whipped cream will come together quicker).  Once soft peaks begin to form add in 3/4 of the dry white chocolate pudding mix.  Whip until combined then add powdered sugar to taste (I added about 1/4 cup or less).  Continue to whip until stiff peaks form. Put your white chocolate whip cream to the side until ready to assemble.  Pour the can of sweetened condensed milk (SCM) into a small measuring cup or something with a pour spout.  Mix the remaining dry pudding mix into the SCM.  Now your ready to layer!  Use a trifle dish, or any clear dish with high sides as a serving dish.  Start with a small amount of SCM in the bottom, just enough to spread a thin layer as the base of your trifle.  Next add a layer of lemon cake squares, you don't have to fill all the nooks and crannies but be sure to take special care of the edges of the bowl.  Arrange cake pieces so they look pretty from the outside!  Then add another thin layer of SCM so that it can soak into the cake.  Then add a nice thick layer of white chocolate whipped cream.  Your next layer should be raspberries, again pay special attention to the perimeter of the trifle dish so that your arrangement and layers can are distinguishable from the outside (aka make sure it looks pretty!).  Continue to layer cake, SCM, whipped cream, and raspberries until full.  The last layer should be whipped cream.  Garnish the top with a few raspberries, pile raspberries in the middle, or make the trifle dish overflow with Framboise love!  Make it your own!  Don't stress about the layering, even if it looks messy its still pretty, no trifle looks perfect anyway.  The imperfections are what make them so wonderful!  No matter what this dessert is sure to impress your friends and your taste buds!