Spicy Tortilla Soup

From "Real Simple Magazine"

Among hot peppers, jalapeños fall in the medium-spicy range. If you prefer something certifiably hot, substitute Serrano peppers.

Hands-on time: 20 minutes
Total time: 40 minutes

Makes 4 servings

Ingredients

1 store-bought rotisserie chicken

2 32-ounce containers low-sodium chicken broth

1 small red onion, finely chopped

2 jalapeños, seeded and thinly sliced

2 large tomatoes, seeded and roughly chopped

1 cup corn kernels, thawed if frozen, or fresh (from 2 ears)

A couple of handfuls of tortilla chips

1/2 cup fresh cilantro leaves

1 ripe avocado, roughly chopped

1 cup (4 ounces) crumbled Feta

1 lime, cut into wedges

Preparation
Remove and discard the skin from the chicken. Place the entire chicken and the broth in a large pot over medium heat. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Transfer the chicken to a plate to cool. Strain the broth into another saucepan. Shred the chicken meat and add it to the broth, along with the onion, jalapeños, and tomatoes and their juices. Place over medium heat and cook for 5 minutes. Add the corn and heat until warmed through, about 3 minutes. Place some of the tortilla chips in each bowl. Ladle in the soup and top with the cilantro, avocado, Feta, and the remaining chips. Serve the lime wedges on the side.

Nutrition per Serving
CALORIES 583 (40% from fat); FAT 26g (sat 9g); PROTEIN 56g; CHOLESTEROL 163mg; SODIUM 822mg; FIBER 8; CARBOHYDRATE 33g

Spring Risotto with Asparagus and Peas

From "A New Way to Cook" by Sally Schneider

Asparagus and peas appear at the same time in spring and, like all things of the same season, they bring out the best in each other. The raw vegetables are added to the cooking rice so their juices flavor the risotto.

You can use almost any kind of vegetable, from butternut squash to parsnips, in the same way. The only trick is to calculate when to add the vegetables to the rice. Longer-cooking vegetables such as winter squash should be added sooner; quicker-cooking vegetables such as leafy greens, later. The vegetables should melt into the rice without being mushy. Al dente vegetables are not appropriate in risotto.

For 4 servings, you need 2 to 2 1/2 cups raw vegetables.

Serves 4 as a main course, 6 as a first course

Ingredients

8 ounces asparagus

1 pound peas in the pod or 4 ounces sugar snap or snow peas

3 1/2 to 4 cups chicken broth

2 teaspoons unsalted butter

1 teaspoon extra-virgin olive oil

2 medium shallots, finely chopped, or 1 leek, white part only, finely chopped

1 cup Carnaroli, Vialone Nano, or Arborio rice

1/3 cup dry white wine

1 1/2 tablespoons regular or reduced-fat sour cream

1/2 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground black pepper

Pinch of kosher salt and/or sugar if necessary

2 to 3 teaspoons fresh lemon juice (optional)

1/4 cup chopped fresh chervil or flat-leaf parsley

Preparation

1. Break the tough ends off the asparagus (when you bend a stalk with both hands, it will break at the point where it is becoming tough and dry). Coarsely chop the stems and put them in a medium saucepan. If using peas in the pod, shell them and add the pods to the saucepan. If using sugar snap peas or snow peas, pull off the stem ends to remove the tough string that runs along the "spines" and add to the pan. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook for 15 minutes; keep at a simmer.

2. Meanwhile, slice the asparagus stalks on a diagonal into 1/2-inch pieces. Slice the sugar snaps or snow peas, if using, on a diagonal into 1/4-inch slices. Set aside.

3. In a large heavy saucepan, melt the butter with the olive oil over low heat. Add the shallots, cover, and cook, stirring occasionally, until translucent, about 4 minutes. Uncover, increase the heat to moderate, and cook, stirring, until the shallots are golden. Add the rice and cook, stirring constantly, until the grains look chalky with a white dot in the center of each, about 5 minutes. (Do not allow the rice to brown.)

4. Add the wine and simmer, stirring, until it has been absorbed by the rice. With a skimmer, scoop the vegetable trimmings out of the simmering broth and discard. Stir in 1/2 cup of the broth and simmer, stirring frequently, until almost all the liquid is absorbed, 3 minutes. Add another 1/2 cup broth and simmer, stirring, until it has been absorbed. Stir the asparagus into the rice and add 1 cup of the broth. Cook, stirring frequently, for 3 minutes. Stir in the peas. Continue adding the broth in the same fashion, 1/2 cup at a time, until the rice grains are tender but still firm in the center and the risotto is creamy but not soupy. Remove from the heat.

5. Stir in the sour cream, about half of the Parmigiano-Reggiano cheese, and pepper to taste. Add the salt and/or sugar and the lemon juice if necessary to pick up the flavors. Garnish each serving with the herbs, and pass the remaining cheese on the side.

In Advance
You can sauté the shallots and rice up to 2 hours ahead. Set aside at room temperature.

Smashed White Bean and Avocado Club

From "Real Simple Magazine"

You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.

Hands-on time: 20 minutes
Total time: 20 minutes

Makes 4 servings

Ingredients

2 15-ounce cans white beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 slices multigrain bread

1 small red onion, thinly sliced

1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)

1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)

2 avocados, pitted and thinly sliced

Preparation
In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork. Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Nutrition per Serving
CALORIES 684(30% from fat); FAT 23g (sat 3g); SUGAR 6g; PROTEIN 28g; CHOLESTEROL 0mg; SODIUM 464mg; FIBER 27g; CARBOHYDRATE 103g