Right now I'm doing a low-carb deal for the month of August. Just to jump start some weightloss. The thing is, I don't think food should be about counting calories or measuring this or that. So I am not counting carbs. I'm being mindful to not go grab a snack of sourdough with butter (oh my god, I want some toasted sour dough right now!) Or not eating a bowl full of pasta. I'm adding in a lot of veggies and even trying some new ones (daikon radish anyone?).
All this to say, we eat with our eyes first. It's a good instinct to develop. I think that is why I like taking photos of the food I cook. It makes me take a moment to appreciate the work that went into whatever I cooked that is about to be eaten. It is a way to share my art. And when I'm in a cooking mood, it is a creative art. There are times when sure, I just throw some food together for the family.... but other times that I really get into creating a new or favorite dish.
So here is the what I made today for lunch. I took inspiration from the flavors of a Chili Relleno. I love spicy soups and I make them for lunch a lot since the rest of the family is just bleh on soup and the girls are a NO to spicy. We eat dinners together but we usually all eat different lunches.
So without further ado... (keeping in mind that I don't actually ever measure, these are just guesses...)
1/4 yellow or whit onion
1-2 cloves garlic1 pablano pepper and any other peppers you might want to add for spicyness/flavor
3 pieces of bacon
1/4 tsp of cumin
1/4 tsp of chili powder
1/4 of a package of full fat cream cheese
1/2 cup heavy cream
2 cups of chicken stock
1.5 cups of cheese blend of your choosing (sharp cheddar, monterey jack, colby, etc.)
Cut bacon into small pieces and fry in the bottom of a medium soup pot. When crispy remove. Dice and cook onion in the bacon grease, letting it get a bit brown around the edges. Add cut up chili peppers and minced garlic. When the chilis start to get soft, add the heavy cream and cream cheese. Whisk until the cream cheese melts completely. Add salt, pepper, cumin and chili powder. Add chicken stock and bring to a bare simmer. Slowly, slowly add grated cheeses, whisking between each small handful, making sure it completely is incorporated before adding more cheese. Or your soup will separate and it will look gross. Cook at a low bowl for about 10 minutes. Serve adding bacon garnish back in.
Serves 2 big bowls or 4 small ones, keeping in mind that with all that cheese and cream it is quite filling soup! Also keep in mind that since there is no thickening agent this is a thin soup.