Brie with Green Chili Soup

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Creamy Brie with a bit of spice, what more could you want in a soup.


 If it says green chile, it's for me. 
You can amp up the spice level by using a combination of mild and hot chiles. Make it how you like it. 

This is a really quick and easy recipe. You will need, 


Brie Cheese, butter, green chiles, onion, celery, flour, chicken broth, and half-and-half. 

I lightly scraped the white powder off the rind of the cheese but left the rind on. The rind will not totally melt into the soup. I don't think that really matters because the cheese is cut into small dice and you won't have big chunks of rind floating around in the soup. I didn't mind the rind in the soup because you get nice little bursts of extra cheesy flavor.


Mise en place, let's rock and roll. 


In a large saucepan, add the butter the onion, and celery, sauté until the vegetables are soft. Stir in the flour and cook for a minute more.  

Add in the broth and cream whisking until combined. Whisk in the brie until melted, then add the chiles, 


Then salt and pepper to taste. 

I've had the Himilayan salt cubes for a long time and just now started using them. I_really_like the grater that came with the cubes, it's super sharp and the back is solid so all the salt stays on the grater until you dump it out, so much easier to keep track of just how much salt you are using. 
I know, I'm easily amused. 

I'm sure any melting cheese would be good in this soup, but I think the Brie really makes it special. 

From such a simple recipe you get such an awesome soup. Yes, the juice was worth the squeeze. 

Brie with Green Chile Soup


  • 3/4 cup chopped onion

    1/2 cup chopped celery

    4 Tbsp butter

    2 Tbsp flour

    1 pint (16 ounces) half-and-half

    1 16 ounce can chicken broth

    1/2 pound Brie cheese cut into small pieces

    1 cup roasted, peeled, and chopped fresh green chiles or 2 4-oz cans green chiles chopped

    Salt and freshly ground pepper to taste

    Sauté onion and celery in butter in large saucepan. Stir in flour. Using a whisk, slowly add half-and-half and chicken broth. Stir constantly until blended. Add Brie and whisk until melted. Add chiles, salt and pepper. Ladle soup into bowls and serve hot.

    Rosalea Murphy, The Pink Adobe Restaurant, Santa Fe, NM


And that's that!

JUST Shakshuka

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Shakshuka is one of my all-time favorite egg dishes, I haven't been able to enjoy it ever since eggs and I have become arch-enemies. 

Well, I'm happy to say that I can now enjoy shakshuka since I discovered JUST, the plant-based, vegan, egg substitute. I know, I know, no runny egg yolk with which to enrich the sauce, but I'll take what I can get, and be happy with it. BTW, JUST is, just wonderful. (yes, I had to)

Yotam Ottolenghi's shakshuka recipe is one of my favorites, it's direct, quick and easy, and delicious. You'll see what I mean. 


This is it, this is all you need, olive oil, garlic, tomato paste, harissa, bell pepper, cumin, salt, and canned tomatoes, well and eggs or JUST


Everything but the tomatoes and eggs get sauteed until the peppers soften, about 10 minutes.

Then the tomatoes are added and simmered for about 10 more minutes to thicken the sauce. 


If you were to crack open a large egg into a measuring cup, it would equal 1/4 cup. So I just measured out 1/4 of the JUST and nestled that into the center of the sauce. 

Other than no yolk, you wouldn't even know that wasn't an egg in the sauce, it tastes exactly like an egg.  

I cooked only one egg because I use the sauce for other things too, like pork chops, it's awesome with pork. 

The JUST people don't even know I exist, this is uncompensated and unsolicited. I'm hoping other people with "egg issues" will benefit from my experiment. 



  • 2 tablespoons olive oil
  • 1 teaspoon harissa (homemade, if you'd like)
  • 2 teaspoons tomato paste
  • 2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
  • 4 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
  • 4 large eggs, plus 4 egg yolks
  • 1/2 cup (120 grams) labneh or thick yogurt
  • 1 pinch salt


  1. In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
  2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.

    Yotam Ottolenghi cookbook Jerusalem 


And that's that!

Crustless Veggie Quiche

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This crustless quiche is full of zucchini and carrots with a bit of cheese. You might want to make two if you want some leftovers, this went fast. 



Of course, I had to mix in a bit of cheese about one fourth a cup, to counterbalance the healthy veggies. 


Before I took the quiche out of the oven I sprinkled a little more shredded cheese on top, turned the oven off and left it in the oven just until the cheese was melted. 


So light and fluffy and browned just enough on the edges and bottom.

This is a quick and easy go-to recipe, you can use any vegetables you have on hand or add a bit of meat if you want. If you add some spice blends to taste, you can have a different quiche every time you make it. It freezes well and can be reheated in a toaster oven. 

Veggie Quiche


  • 2 medium zucchini, shredded and strained
    2 medium carrots, shredded
    1/2 cup shredded cheese of choice, divided use
    1 teaspoon salt 
    12 eggs, beaten
    1 tablespoon butter, or fat of choice for baking dish


  1. Preheat oven to 375 ° F.
    Put the zucchini in a cheesecloth or a kitchen towel and squeeze out the excess moisture. 
    Mix together with the carrots, half of the cheese, salt, and eggs.

    Grease a 9x 3-inch baking dish, pour the egg mixture into the pan. Bake 30 minutes or so, until the edges are starting to brown.
    Turn off the oven, top the quiche with the remaining cheese and leave in the oven just long enough to melt the cheese. 

And That's That!