Welcome to Today! Yea, I don't know what day it is any more... What I do know is that I am still hanging in the kitchen and making my way through my Cooking Light Project.
I've been experimenting with various protein shakes using Orgain Organic Plant Based Protein powder. Yea, it's a long way of saying not whey. I still struggle with lactose that isn't aged or filled with probiotics and whey is literally dehydrated lactose. Not my friend.
So after way too many hours of research, I found one that is lactose free. The base of the mix is pea powder, brown rice flour, and chia seed powder. They have a bunch of flavors as well as blends with super foods, greens, and keto mix.
I went with vanilla bean. It smells fantastic. My two favorite recipes I've made are cherry dip cone and orange dreamscicle. When I get my hands on some chocolate pudding, I'm going to do a chocolate dipped strawberry shake.
So here's a bonus "recipe":
1-2 scoops Organic Plant Based Protein- vanilla
1 heaping TBS vanilla pudding powder
1 1/2 TBS jello mix (Cherry flavor for cherry dip, orange for dreamscicle)
1 cup ice
1/2 cup cold water
Throw it all in a blender. Whirl until smooth and thick.
These help me stay full, longer. And they increase my water intake while being delicious. I actually enjoy making up these decadent tasting shakes that are only between 175-240 calories. They curb my sweet tooth and make a great snack.
Now, as promised in the orange rolls recipe- A new chicken recipe!
This recipe is part of the Cooking Light Project. I have put off this recipe because it uses wine. Not that I don't like wine, I do. I just don't have any on hand and I don't want to go to the liquor store just to get a bottle of white wine for 1/2 cup worth.
Then, I took to the interwebs! (Yea, that's what we call it in my family lol) I found out that you can successfully substitute a 1 to 1 ratio of water and apple cider vinegar. I was nervous about the flavor, but it decided to give it a try.
To my very happy surprise, it works!!!! You have a beautiful tang, not vinegary at all, subtly sweet. I would recommend this as an acceptable sub for white wine in a recipe.
Ok. Enough chit chat! I'm going to share the recipe and head back to the kitchen for my next great meal.
Cheers!
Chicken Scaloppine with Broccoli
Serves 4
1 TBS olive oil
1/3 cup Panko Crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
4 (4oz) boneless, skinless chicken thighs- pounded thin
1/4 cup apple cider vinegar + 1/4 cup water OR 1/2 cup white wine
1/2 cup chicken broth
3 TBS lemon juice
1 tsp butter
1 lb broccoli, cut into bite sized pieces (I used frozen florets)
2 TBS parsley
2 TBS capers, drained and rinsed
Heat oil in a large nonstick skillet over medium heat.
Combine breadcrumbs, pepper, and Italian seasoning in a small dish. Dredge the chicken in the breadcrumbs. Add chicken to pan and cook 3-4 minutes each side or until cooked through. Remove from the pan. Keep warm.
Add water/vinegar or wine, broth, lemon juice, and butter to pan. Scrape any brown bits off the bottom of the pan. Add in the broccoli. Cover and cook until tender. Stir in parsley and capers.
To serve, plate broccoli. Top with chicken and pour sauce over the chicken and broccoli mix.
Showing posts with label Veggies. Show all posts
Showing posts with label Veggies. Show all posts
Wednesday, April 15, 2020
Tuesday, March 31, 2020
Easy Naan and Jerusalem Artichoke Hummus
Greetings and Salutations! What a wild year March has been! I took a break from the normal days of hand washing and staring out the window at squirrels to celebrate my birthday.
As we are deep into shelter in place, curfews, and general lockdown status, I was afraid my birthday would be a bust. My fantastic parents who live within an hours drive of me offered to have me spend the night and celebrate as a family. I went from my house to their house and we stayed put. We played Rummikub, cooked, investigated a woodpecker nest in the yard, and simply enjoyed spending time together. As simple as it was, it was incredibly special. I am blessed to have the family I do.
So! Now, another year wiser I am continuing my kitchen adventures. My mom gets a misfits market produce box regularly and this time she got the MADNESS box. That's 22 lbs of fresh fruits and veg y'all. She split it with me and so I have ingredients I've never even looked at twice. (I was NOT sad she offered to share her bounty with me! Thanks, Mom!)
First test? Jerusalem Artichokes. I had no idea what they were or how they tasted. I had heard of them along my kitchen adventures, but that was the extent of it. Fun fact- Jerusalem Artichokes and Sunchokes are one in the same! Whatever you call them, they are yummy.
After I did some research, I found they are a quite versatile little root vegetable. I decided to make a hummus with them. After roasting, the skins peel off very easily and they smell just like artichokes. Word to the wise- they do cause some, uh, flatulence, so maybe don't serve this at a fancy pants dinner... But the flavor is well worth it! The longer it sits, the more artichoke flavor comes out.
After I made the hummus I realized I need a vehicle to eat said hummus. I found a super easy recipe for yeast free Naan and made some alterations to fit my needs. I will never buy store bought Naan ever again! This is so easy and the flavor is so much better!
I hope you are all staying healthy! Go have your own kitchen adventure. Its a perfect time to experiment.
Cheers!
Jerusalem Artichoke Hummus
3-4 medium Jerusalem Artichokes
1 (15oz) can of garbanzo beans, rinsed
1/4 cup good quality olive oil
1/4 cup lemon juice
2 cloves garlic
1 TBS parsley
salt, pepper, paprika, and lemon pepper to taste.
Preheat oven to 375 F.
Wash artichokes well. Wrap in a parchment paper pouch, and place in a baking dish, seam sides down. (you can use foil for this if you choose) Roast in the oven for 45 minutes until very soft. Let cool.
Once the artichokes are cool enough to handle, remove the skins.
Place the flesh in a blender with all remaining ingredients. Blend until smooth. You may need to add some water if too thick. Add 1-2 TBS at a time, pulse the mix to slowly incorporate.
Serve with fresh naan or pita chips.
Easy Naan Bread
Makes 6 small flat breads
1 ¼ cup all purpose flour
½ teaspoon baking powder
1/2 scant teaspoon granulated sugar
½ teaspoon salt
3 tablespoons + 1 teaspoon milk
2 tablespoons butter
¼ cup plain sour cream
Mix flour, baking powder, sugar and salt in a medium large bowl.
In a microwave safe container, melt butter. Add milk and return to microwave. Heat until warmed through, do not allow to boil or get overly hot.
Add sour cream and stir into warm milk until smooth.
Make a well in the dry ingredients. Pour in sour cream mixture. Stir gently until the ingredients come together.
Using your hands, knead the dough in the bowl to form a soft ball. Transfer dough to a lightly floured surface. Knead until dough is smooth and no longer sticky. You may need to add flour as you go. Dough will be soft! DON'T OVER WORK!
Let the dough rest for ½ hour on a lightly-floured surface and put the empty bowl upside-down on top of it. The longer the dough rests, the softer it gets and the easier it will roll out.
Split dough into 6 equal parts, shape each into a ball and roll out.
Rotate the dough-disk while rolling, and flip it over occasionally. Sprinkle with flour every now and then, so it will not stick to your rolling pin or surface. You want your disks to be about 1/8 inch thick.
Preheat skillet or griddle to medium high heat. Do not add any oil or fats.
Gently transfer your naan to the cook top you are using. Cook until bubbles have formed on top and the bottom side gets lightly nicely browned. Then flip, and cook until done, about 1 minute.
When each nann bread is cooked, rest it between two clean kitchen towels or in a lefse cozy, keeping them warm while baking the rest. As you add each completed naan, flip and rotate the resting breads to allow steam to keep working its way through the breads. This keeps the breads nice and soft!
Once cool, store in an airtight container at room temperature.
 |
| 35, when did THAT happen!? |
 |
| MMMMM my traditional Angel Food Cake! This year I had blueberry sauce drizzled over the top. |
As we are deep into shelter in place, curfews, and general lockdown status, I was afraid my birthday would be a bust. My fantastic parents who live within an hours drive of me offered to have me spend the night and celebrate as a family. I went from my house to their house and we stayed put. We played Rummikub, cooked, investigated a woodpecker nest in the yard, and simply enjoyed spending time together. As simple as it was, it was incredibly special. I am blessed to have the family I do.
So! Now, another year wiser I am continuing my kitchen adventures. My mom gets a misfits market produce box regularly and this time she got the MADNESS box. That's 22 lbs of fresh fruits and veg y'all. She split it with me and so I have ingredients I've never even looked at twice. (I was NOT sad she offered to share her bounty with me! Thanks, Mom!)
First test? Jerusalem Artichokes. I had no idea what they were or how they tasted. I had heard of them along my kitchen adventures, but that was the extent of it. Fun fact- Jerusalem Artichokes and Sunchokes are one in the same! Whatever you call them, they are yummy.
 |
| Jerusalem Artichoke AKA Sunchokes are a root vegetable |
After I did some research, I found they are a quite versatile little root vegetable. I decided to make a hummus with them. After roasting, the skins peel off very easily and they smell just like artichokes. Word to the wise- they do cause some, uh, flatulence, so maybe don't serve this at a fancy pants dinner... But the flavor is well worth it! The longer it sits, the more artichoke flavor comes out.
 |
| Mmmmm creamy, artichoke-y, lemony hummus |
 |
| Warm, soft Naan! |
I hope you are all staying healthy! Go have your own kitchen adventure. Its a perfect time to experiment.
Cheers!
Jerusalem Artichoke Hummus
3-4 medium Jerusalem Artichokes
1 (15oz) can of garbanzo beans, rinsed
1/4 cup good quality olive oil
1/4 cup lemon juice
2 cloves garlic
1 TBS parsley
salt, pepper, paprika, and lemon pepper to taste.
Preheat oven to 375 F.
Wash artichokes well. Wrap in a parchment paper pouch, and place in a baking dish, seam sides down. (you can use foil for this if you choose) Roast in the oven for 45 minutes until very soft. Let cool.
Once the artichokes are cool enough to handle, remove the skins.
Place the flesh in a blender with all remaining ingredients. Blend until smooth. You may need to add some water if too thick. Add 1-2 TBS at a time, pulse the mix to slowly incorporate.
Serve with fresh naan or pita chips.
Easy Naan Bread
Makes 6 small flat breads
1 ¼ cup all purpose flour
½ teaspoon baking powder
1/2 scant teaspoon granulated sugar
½ teaspoon salt
3 tablespoons + 1 teaspoon milk
2 tablespoons butter
¼ cup plain sour cream
Mix flour, baking powder, sugar and salt in a medium large bowl.
In a microwave safe container, melt butter. Add milk and return to microwave. Heat until warmed through, do not allow to boil or get overly hot.
Add sour cream and stir into warm milk until smooth.
Make a well in the dry ingredients. Pour in sour cream mixture. Stir gently until the ingredients come together.
Using your hands, knead the dough in the bowl to form a soft ball. Transfer dough to a lightly floured surface. Knead until dough is smooth and no longer sticky. You may need to add flour as you go. Dough will be soft! DON'T OVER WORK!
Let the dough rest for ½ hour on a lightly-floured surface and put the empty bowl upside-down on top of it. The longer the dough rests, the softer it gets and the easier it will roll out.
Split dough into 6 equal parts, shape each into a ball and roll out.
Rotate the dough-disk while rolling, and flip it over occasionally. Sprinkle with flour every now and then, so it will not stick to your rolling pin or surface. You want your disks to be about 1/8 inch thick.
Preheat skillet or griddle to medium high heat. Do not add any oil or fats.
Gently transfer your naan to the cook top you are using. Cook until bubbles have formed on top and the bottom side gets lightly nicely browned. Then flip, and cook until done, about 1 minute.
When each nann bread is cooked, rest it between two clean kitchen towels or in a lefse cozy, keeping them warm while baking the rest. As you add each completed naan, flip and rotate the resting breads to allow steam to keep working its way through the breads. This keeps the breads nice and soft!
Once cool, store in an airtight container at room temperature.
Wednesday, March 25, 2020
Wontons 3 ways!!!
Hello from Covid19 Quarantine! What a wild time we are living in. Large cities in complete lock down. Entire countries under house arrest. We are living a historic moment.
How are you dealing with things? I have all my supplies to shelter in place as I am high risk. I have a face mask should I need to go to get an Rx or some fresh fruit. My shop opening is delayed for the safety of myself, my employees, and my customers. I'm keeping in touch with family and friends via social media. And yes, I'm making and taking PHONE CALLS! What?! As much of an introvert as I am, I require a certain amount of human interaction. Facetime is a blessing.
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| Super sexy look right here! Bahahah |
Another way I'm dealing with things is sitting outside and soaking up sun while listening to the radio. I have been running in my neighborhood, but as the heat kicks up, I do more indoor workouts. I washed my car the other day and it was so nice to be able to be out under a blue sky removing layers of pollen from my vehicle.
Of course, I've been cooking. I am a planner. I shop once a month for groceries so I have over 30 meal plans ready to roll for supper. I also plan for leftovers for lunch or another day.
I had chosen to make pot stickers this month and so I needed another 1-2 ways to use what was left in the wonton skins pack. Waste not, want not! So, I decided on crab rangoon and crispy strips for egg drop soup. Not a single wrap was wasted. As a result of planning, that 1 pack of wonton skins provided the foundation for 6 meals. Not too shabby if I do say so myself.
 |
| Cat assistant not required, but it does make it an exciting time in the kitchen |
I hope you are all staying healthy and happy. Sending you love and good eats.
Pot Stickers with Tangy Ginger Dipping Sauce
Makes 24 potstickers
1 cup cabbage (I used coleslaw mix with carrots in it)
1 cup fresh chopped spinach
1/4 cup green onion or sweet yellow onion
1 TBS soy sauce
1/2 tsp fresh, peeled ginger, grated
1/2 tsp sesame oil
dash of pepper
3 cloves garlic, minced
1/3 lb ground pork or turkey
1/4 lb peeled and devained shrimp, chopped
24 wonton wraps
1 TBS oil
2 cups chicken broth
Combine first 10 ingredients in a bowl.
Working with 1 wrapper at a time (Cover the remaining wrappers with a damp towel to prevent drying) spoon about 1 heaping tsp of filling into the center of each wrap. Moisten the edges with water. Fold in half and pinch the edges together to seal. Form 3-4 pleats along the seal. Place dumpling, seam side up on a platter. Repeat with remaining filling and wrappers to make 24 pot stickers.
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| By the time I got to number 6 I got it under control lol |
** You can use round gyoza skins to make this easier, but I only have the square available. I gently fold the corners in to make a half moon purse.
If you want, you may freeze half this batch. Place uncooked dumplings on a pan lined with parchment paper. Freeze until hard and store in a plastic bag until ready to use.
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| Ready to be frozen for later use |
Heat 1 1/2 tsp of oil in a large non-stick skillet over medium high heat.
Place 12 dumplings in the pan, seam side up. DO NOT CROWD the pan. Cook 30 seconds until brown. Add 1 cup of broth to the pan, cover and cook 5 minutes. Uncover and cook about 1 minute until liquid evaporates. Remove pot stickers from the pan. Cover and keep warm.
Repeat process with remaining dumplings. Serve with tangy ginger dipping sauce.
Tangy Ginger Dipping Sauce
1/2 cup tomato
1/3 cup chopped green onion or yellow sweet onion
1/4 cup lime juice
1/4 cup rice vinegar
1 1/2 TSB sugar
1 tsp chopped, peeled ginger
2 cloves garlic
1 jalapeno, seeded
 |
| Tangy goodness |
Throw it all in a blender and whirl until all ingredients are well chopped and mixed. Pour into a jar or small container with a lid. Allow to sit 10 minutes. Shake well and serve with dumplings or crab rangoon.
** You may choose to peel your tomato, I didn't. I like all those vitamins!
Baked Crab Rangoon
Makes 18
5 oz crab meat (I used a can, drained very well)
4.5 oz cream cheese, softened to room temp
1 green onion or 1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp Worcestershire sauce
18 wonton wraps
Mix first 5 ingredients together in a small bowl. For deeper flavor, let sit for 30 minutes, covered.
Working with 1 wrap at a time, place 1 heaping tsp of filling into the center of the wonton. Wet edges.Bring up the edges toward the center to make a small purse. Pinch to seal.
 |
| Ignore my tortilla triangles, I was making chips at the same time :) |
Lay the purses on a baking sheet lined with parchment paper. Spray with olive oil. (I have a handy little spray bottle, but you can brush on if you don't have a spritz bottle) gently salt with coarse salt if desired.
Bake at 425 for 12-14 minutes until golden. Let cool a few minutes as the filling will be hot.
Bonus- if you want to make chips like I did, just cut up a corn tortilla or two and spray with oil and salt. They bake up the same time and temp as the rangoons.
Easy Baked Wonton Strips
This one is super easy!
Wonton skins
olive oil
salt
Stack several wonton skins and slice in half so you have two stacks of rectangles.
Thinly slice into strips. Toss with a tsp of olive oil.
Lay strips onto a baking sheet lined with parchment paper. Salt with coarse salt.
Bake at 425 for 7-10 minutes until golden and crispy.
Serve with your favorite soup (like egg drop soup!) or enjoy as a crunchy snack.
Store any leftovers in an airtight container.
Wednesday, February 26, 2020
Lauren's Favorite Tofu
Let me introduce you to the great Lauren! I met her almost 10 years ago and we just clicked. She is the kind of woman everyone should have in their lives. She is sweet, strong, compassionate, and little quirky. In my book, she's good people.
Lauren is the kind of friend who calls and says- Beep Beep! I'm in your driveway. Get in, Fool. We're going adventuring. You had a nightmare and you just can't sleep? No worries, she will answer the phone. Lost your cat at 3am? Call Lauren, she's already on her way to work and she's got your back (Breathe woman! Your cats know how to survive outside, they are cats!)
With a friend like that, it's easy to return those same favors. When you get a call and your buddy is sad- you automatically ask, do you want to come here or you want me to come to yours? When she just wants to keep your company, you scoot over on the couch and ask if she wants to stay for supper. You trust her with your worries and know they won't leave the room. She's just the best friend anyone could have.
One of Lauren's favorite meals I make is stir fried tofu. It's a fairly simple dish that I don't actually have a recipe for. I do it all by eye. But, as it is her favorite, I promised her I would at least write it down.
I love this dish because it is so versatile.The veggies can be changed up depending on the season. The sauce can be made as spicy or mild as you like. Serve it over rice or cauliflower rice. The options are limitless. I have made this as simple as just the tofu and mushrooms. It's a beautiful flavor. The secret's in the sauce...
You won't see any exact amounts, only approximations on this one. It will give you a general idea of how to prepare the dish. Don't worry, there's really no wrong way to make this!
Lauren's Favorite Tofu
Serves 2-4
1 Block of firm or extra firm tofu
1 Box (8oz) fresh mushrooms- portabella or white
Garlic- 2-3 cloves
1/4- 1/2 Small onion
1 Small zucchini, sliced and quartered
1 Small carrot, shredded
Broccoli florets
Sauce ingredients
Soy Sauce
Oyster Sauce
Pepper
Garlic chili sauce for heat
Nutritional Yeast
Sesame oil- optional and to be used VERY sparingly.
Hot rice to serve
To prepare the tofu, drain the water. Using a tea towel or similar lightweight towel gently squeeze extra liquid out of the block. Do not squeeze too hard or you will break the block.
Slice the tofu into planks and lay out on the tea towel. Cover completely and press down to remove any additional liquid hiding inside.
Cut planks into cubes approximately 1x1.
In a large saute pan, swirl the pan with a light coat of olive oil. Let heat over medium heat. Add tofu.
Allow tofu to cook, turning to brown all sides. I like to cook mine until it is fairly firm and a dark golden brown. This takes about 20 minutes on my stove top.
Add mushrooms and veggies. Saute until soft.
When veggies are done, sprinkle all with nutritional yeast. Stir well.
Time for sauce! Start with the soy sauce, I generally use about a 1/3 cup or so. Add in the oyster sauce approximately 3 TBS. Add fresh cracked pepper. Add in the garlic chili sauce- if you like it spicy, go heavy, if not use about a tsp. (Lauren likes hers red with spice, so I leave the chili sauce on the counter for her to add extra to hers) If desired, add in 1-2 DROPS (A little goes a LONG way) of the sesame oil. Stir well until all veggies and tofu are covered and the sauce has thickened slightly.
Sprinkle additional nutritional yeast over the mix.
Serve over hot rice.
Lauren is the kind of friend who calls and says- Beep Beep! I'm in your driveway. Get in, Fool. We're going adventuring. You had a nightmare and you just can't sleep? No worries, she will answer the phone. Lost your cat at 3am? Call Lauren, she's already on her way to work and she's got your back (Breathe woman! Your cats know how to survive outside, they are cats!)
With a friend like that, it's easy to return those same favors. When you get a call and your buddy is sad- you automatically ask, do you want to come here or you want me to come to yours? When she just wants to keep your company, you scoot over on the couch and ask if she wants to stay for supper. You trust her with your worries and know they won't leave the room. She's just the best friend anyone could have.
Lauren and me on the beach for an adventure!
I love this dish because it is so versatile.The veggies can be changed up depending on the season. The sauce can be made as spicy or mild as you like. Serve it over rice or cauliflower rice. The options are limitless. I have made this as simple as just the tofu and mushrooms. It's a beautiful flavor. The secret's in the sauce...
You won't see any exact amounts, only approximations on this one. It will give you a general idea of how to prepare the dish. Don't worry, there's really no wrong way to make this!
Lauren's Favorite Tofu
Serves 2-4
1 Block of firm or extra firm tofu
1 Box (8oz) fresh mushrooms- portabella or white
Garlic- 2-3 cloves
1/4- 1/2 Small onion
1 Small zucchini, sliced and quartered
1 Small carrot, shredded
Broccoli florets
Sauce ingredients
Soy Sauce
Oyster Sauce
Pepper
Garlic chili sauce for heat
Nutritional Yeast
Sesame oil- optional and to be used VERY sparingly.
Hot rice to serve
To prepare the tofu, drain the water. Using a tea towel or similar lightweight towel gently squeeze extra liquid out of the block. Do not squeeze too hard or you will break the block.
Slice the tofu into planks and lay out on the tea towel. Cover completely and press down to remove any additional liquid hiding inside.
Cut planks into cubes approximately 1x1.
In a large saute pan, swirl the pan with a light coat of olive oil. Let heat over medium heat. Add tofu.
Allow tofu to cook, turning to brown all sides. I like to cook mine until it is fairly firm and a dark golden brown. This takes about 20 minutes on my stove top.
Add mushrooms and veggies. Saute until soft.
When veggies are done, sprinkle all with nutritional yeast. Stir well.
Time for sauce! Start with the soy sauce, I generally use about a 1/3 cup or so. Add in the oyster sauce approximately 3 TBS. Add fresh cracked pepper. Add in the garlic chili sauce- if you like it spicy, go heavy, if not use about a tsp. (Lauren likes hers red with spice, so I leave the chili sauce on the counter for her to add extra to hers) If desired, add in 1-2 DROPS (A little goes a LONG way) of the sesame oil. Stir well until all veggies and tofu are covered and the sauce has thickened slightly.
Sprinkle additional nutritional yeast over the mix.
Serve over hot rice.
Monday, February 24, 2020
Super Soup
First things first! Today is my Grandma Spranger's 81st Birthday. So let me take a moment to wish her a fantastic day! I am so glad I have had the opportunity know my Gram. She raised 8 wonderful children, was a faithful and loving wife to my grandfather, a devout Catholic, and man, can she cook!
When I smell root vegetables, I am automatically transported to her root cellar. It's a welcome smell- a dark, damp, musky onion skin smell. Of course there were also potatoes, carrots, and radishes as well. There always oodles of melons as well- musk and honey dew. It's a happy place for me. There were always jars of my grandpa's fruit lining the shelves waiting for their use over the winter. It was truly a place filled with love and care. You could see how much time and effort went into each and every thing in that room.
One thing I have always associated with her is sour dough bread. For as far back as I can remember, Gram always had sour dough starter on her counter. There was always a fresh loaf of bread or buns ready to go into the oven. She once told me that her original starter came from one of her family members in Indiana. I don't know if you've ever had to take care of sour dough starter, but that's like a child unto itself.... And this remarkable woman kept this starter fed, loved, and watered. Kudos to her!!!
In a large saucepan, saute the onion and celery in butter until tender.
Add the chicken and beef broth. Stir in the baking soda.
When I smell root vegetables, I am automatically transported to her root cellar. It's a welcome smell- a dark, damp, musky onion skin smell. Of course there were also potatoes, carrots, and radishes as well. There always oodles of melons as well- musk and honey dew. It's a happy place for me. There were always jars of my grandpa's fruit lining the shelves waiting for their use over the winter. It was truly a place filled with love and care. You could see how much time and effort went into each and every thing in that room.
One thing I have always associated with her is sour dough bread. For as far back as I can remember, Gram always had sour dough starter on her counter. There was always a fresh loaf of bread or buns ready to go into the oven. She once told me that her original starter came from one of her family members in Indiana. I don't know if you've ever had to take care of sour dough starter, but that's like a child unto itself.... And this remarkable woman kept this starter fed, loved, and watered. Kudos to her!!!
Isn't she just the cutest thing ever?!
Next up is my sister by choice, Nena (Beans) who still lives back in MN. Nena has been part of my family since the 3rd grade. I am so happy to have her in my life. Her kids are my nieces and nephews
and I adore them.
Being silly last winter during one of my visits
This time of year is made for a hearty warm bowl of love to fight the cold temperatures. I adore her soup collection. She's got chicken and dumplings, broccoli and cheddar, wild rice and chicken, and so many more. Today I am going to share of my favorites of hers.
If you like a Reuben sandwich, you will love this soup! Its hearty and filling, the perfect thing for a cold day.
So get out your stock pots, kids. It's time to make some soup!
Bean's Reuben Soup
1/2 cup chopped onion
1/2 cup sliced celery
2 TBS butter
1 cup chicken broth
1 cup beef broth
1/2 tsp baking soda
2 TBS corn starch
2 TBS water
3/4 cup sauerkraut
2 cups sour cream
2 cups corned beef
1 cup shredded Swiss cheese
Drain the sauerkraut. Chop the cooked corned beef.
Combine starch and water. Stir into the broth mixture. Bring to a boil and simmer 2 minutes, stir occasionally.
Reduce the heat. Add kraut, sour cream, and corned beef. Simmer 15 minutes, stirring occasionally to prevent sticking. Do NOT let boil, the sour cream will split if you have the heat too high.
Add cheese. Stir until melted. Salt and pepper to taste. Serve with a thick slice of french bread or sour dough.
Sunday, February 23, 2020
Spaghetti Fantastic-O
Growing up my mom made supper pretty much every night. She worked all day, came home, and cooked for the family. (Don't be mislead- Dad cooked too, and still does!)
This was always one of my favorite things about growing up. Not just a good home cooked meal, but the ritual. See, we helped our mom make supper.
Let me backtrack for just a moment. I enjoy routine. Structure makes me happy because I like to know what to expect. So from kindergarten through my senior year of high school I was not sad that I knew what was going to happen from 7am-5:30pm M-F. I was woken up by alarm - either my radio clicking on or my dad singing to me. Showered, ate breakfast, waited for the bus and went to school. At 3:10 I rode the bus home for almost an hour. Go in the house, get a snack (You can have a Little Debbie or a bagel with cheese, or if Dad made cookies, you can have 2 cookies.) then do homework. By the time homework was done, it was time to make supper.
Mom would tell us what we were making and we would get the ingredients out, measure, chop, stir etc. Then, here's the best part. Mom asked us about our day. Everyday. So we got to talk and tell her what was great, what we felt needed improvement, and of course tell her the latest drama.
Then, we'd set the table and plate up supper. We sat together as a family. We prayed for God's blessing on our food and our lives. And we talked. This, to me, is still the best way to grow together and support one another.
What we made for supper changed over the years, but the central theme never did: Good food, fellowship, and family.
I have an entire cookbook of favorite recipes from my childhood. Things Mom made, things Dad made, my friend's parent's recipes for dishes I loved. My mom hooked me up when I moved out!
Now, I have 2-3 more cookbooks I've filled in with new favorites from family suppers. One of my mom's favorites is Spaghetti Fantastic. I call it Fantastic-o because it's fun to say LOL. Mom said she could eat this everyday. I believe her! It's very easy, quick, and versatile. You can easily swap out any of the veggies for what you have on hand or what's in season.
Whatever you cook, do it with love. And share it with someone you care about. <3 div="">
Spaghetti Fanastic-O
Serves 2
4oz chicken breast
1 1/2 cups chicken broth
4oz spaghetti (NOT angel hair), DRY
2 cloves garlic, minced
1/8 tsp red pepper flakes
1 tsp dried oregano, crushed
1 large sprig fresh basil, chopped
1/2 cup fresh mushrooms
1 large tomato, chopped OR 7oz canned diced tomatoes
1/2 cup zucchini or green beans, cut into bite size pieces
1/2 TBS olive oil
2 TBS Parmesan Cheese
Dice chicken breast. Brown in a large skillet.
Add all ingredients except zucchini and Parmesan cheese into the pot. (If using green beans instead of zucchini, add them in now with all other ingredients) COVER and bring to a boil. Reduce heat and cook 10 minutes.
Uncover and continue cooking until most of the liquid is absorbed. Add zucchini last five minutes of cook time.
Season with salt and pepper. Top with Parmesan cheese. Serve.
Thursday, September 20, 2012
Butternut Squash Pasta
The weather has been cool and rainy here in southern Georgia. As the weather changes, I start craving those fall favorites. My brother shared a recipe with me last year for butternut squash ravioli. I have made gluten free ravioli wrappers, but they are very tedious. A quick and easy fix? Take the filling and toss it with gluten free pasta.
When he made it, Adam made his own fresh ricotta cheese. It was warm and creamy, the consistency was less grainy than store bought ricotta. I fell in love with it. If you have the time, I recommend making your own.
This recipe is very basic, but has all the flavors of fall that I love. Roasted root vegetables, salty cheese, dried cranberries, and earthy sage. The leaves may not change here, but my palette certainly knows it's time for fall!
Here's to you and your culinary adventures my friends. Cheers!
Butternut Squash Pasta
1 small butternut squash
1 yellow onion
2 cloves garlic
1-2 tsp olive oil
salt and pepper
1 tsp nutmeg
1 cup ricotta cheese
1 egg
1/4 cup butter
2-3 fresh sage leaves
1/4 cup salted pepitas (shelled pumpkin seeds)
1/3 cup freshly shredded Parmesan cheese
1/8- 1/4 cup dried cranberries
Gluten free pasta, cooked according to package directions
Preheat oven to 400.
Peel and dice butternut squash. Quarter onion. Toss squash, onion, and garlic in olive oil. Season with salt and pepper. Turn onto a prepared sheet pan. Roast 35-45 minutes until golden brown and softened.
Puree vegetables in a food processor or blender.
Combine 1 cup puree*, ricotta cheese, and egg. Warm over low heat until slightly thickened. Stir in nutmeg. Set aside, keep warm.
Cut sage leaves into thin strips. In a small skillet, brown butter. Add sage and allow to sit for 1-2 minutes.
Toss squash and sage butter with pasta. Sprinkle with cranberries, Parmesan cheese, and pepitas. Season with salt and pepper to taste.
* You will have more than one cup of puree from the vegetables. It's great as a thickener in soup or frozen for another batch of this pasta.
When he made it, Adam made his own fresh ricotta cheese. It was warm and creamy, the consistency was less grainy than store bought ricotta. I fell in love with it. If you have the time, I recommend making your own.
This recipe is very basic, but has all the flavors of fall that I love. Roasted root vegetables, salty cheese, dried cranberries, and earthy sage. The leaves may not change here, but my palette certainly knows it's time for fall!
Here's to you and your culinary adventures my friends. Cheers!
Butternut Squash Pasta
1 small butternut squash
1 yellow onion
2 cloves garlic
1-2 tsp olive oil
salt and pepper
1 tsp nutmeg
1 cup ricotta cheese
1 egg
1/4 cup butter
2-3 fresh sage leaves
1/4 cup salted pepitas (shelled pumpkin seeds)
1/3 cup freshly shredded Parmesan cheese
1/8- 1/4 cup dried cranberries
Gluten free pasta, cooked according to package directions
Preheat oven to 400.
Peel and dice butternut squash. Quarter onion. Toss squash, onion, and garlic in olive oil. Season with salt and pepper. Turn onto a prepared sheet pan. Roast 35-45 minutes until golden brown and softened.
Puree vegetables in a food processor or blender.
Combine 1 cup puree*, ricotta cheese, and egg. Warm over low heat until slightly thickened. Stir in nutmeg. Set aside, keep warm.
Cut sage leaves into thin strips. In a small skillet, brown butter. Add sage and allow to sit for 1-2 minutes.
Toss squash and sage butter with pasta. Sprinkle with cranberries, Parmesan cheese, and pepitas. Season with salt and pepper to taste.
* You will have more than one cup of puree from the vegetables. It's great as a thickener in soup or frozen for another batch of this pasta.
Friday, July 20, 2012
Taco-Chili Skillet
This recipe evolved from Mom's taco chili recipe. I was really longing for the flavors of her chili, but it's been blisteringly hot.
Jon mentioned the other day that he missed hamburger helper. Then it hit me- add some pasta to the chili and thicken the sauce.
It was a home run. :) Super easy and delicious.
I hope your summer is going well and you are staying cool! And hopefully, you haven't been carried away by a waterspout like the one we had in our neck of the woods this week:
A local dolphin tour business re-posted this photo of the waterspout. I couldn't tell you who took the photo, but it's a great shot of the action. I didn't actually get to see this water tornado, but the girls at work could see it from the parking lot. They tell me it was so clear and clean it was unbelievable.
Jon and I go to the beach often and check up on our turtle babies. They should be hatching some day soon. Hopefully we will get to see them make their way to the Big Blue! If we do get the opportunity to see the miracle, I will try to capture it on film. So fingers crossed and prayers said :)
Here's to you and your culinary adventures, friends. Cheers!
Taco-Chili Skillet
Serves 6-8
8 oz pasta (I used gf shells)
1 lb lean ground beef
1 onion, diced
2 cloves garlic, minced
1 envelope taco seasoning + 2-3 tsp chili powder + 1 tsp cumin
1-2 TBS dry ranch dressing mix *
1 can whole corn, drained
1 can light kidney beans, drained
1 can rotel tomatoes
1/3 cup chunky salsa
1/4-1/3 cup beef stock*
Shredded taco cheese, optional
Sour cream, optional
Cook pasta in lightly salted water for 7-9 minutes until almost done. Drain well. Set aside.
Brown ground beef with onion and garlic. Season as desired with salt and pepper. I used Adobo seasoning.
Add remaining ingredients through beef stock. Simmer, uncovered for 10 minutes until thickened. Gently stir in pasta.
Serve with a garnish of cheese and sour cream.
* As always, if you are gf- be sure you are using gf products. Just a heads up, some brands of dry dressing mix and beef stock contain gluten. Read your labels carefully :)
Jon mentioned the other day that he missed hamburger helper. Then it hit me- add some pasta to the chili and thicken the sauce.
It was a home run. :) Super easy and delicious.
I hope your summer is going well and you are staying cool! And hopefully, you haven't been carried away by a waterspout like the one we had in our neck of the woods this week:
A local dolphin tour business re-posted this photo of the waterspout. I couldn't tell you who took the photo, but it's a great shot of the action. I didn't actually get to see this water tornado, but the girls at work could see it from the parking lot. They tell me it was so clear and clean it was unbelievable.
Jon and I go to the beach often and check up on our turtle babies. They should be hatching some day soon. Hopefully we will get to see them make their way to the Big Blue! If we do get the opportunity to see the miracle, I will try to capture it on film. So fingers crossed and prayers said :)
Here's to you and your culinary adventures, friends. Cheers!
Taco-Chili Skillet
Serves 6-8
8 oz pasta (I used gf shells)
1 lb lean ground beef
1 onion, diced
2 cloves garlic, minced
1 envelope taco seasoning + 2-3 tsp chili powder + 1 tsp cumin
1-2 TBS dry ranch dressing mix *
1 can whole corn, drained
1 can light kidney beans, drained
1 can rotel tomatoes
1/3 cup chunky salsa
1/4-1/3 cup beef stock*
Shredded taco cheese, optional
Sour cream, optional
Cook pasta in lightly salted water for 7-9 minutes until almost done. Drain well. Set aside.
Brown ground beef with onion and garlic. Season as desired with salt and pepper. I used Adobo seasoning.
Add remaining ingredients through beef stock. Simmer, uncovered for 10 minutes until thickened. Gently stir in pasta.
Serve with a garnish of cheese and sour cream.
* As always, if you are gf- be sure you are using gf products. Just a heads up, some brands of dry dressing mix and beef stock contain gluten. Read your labels carefully :)
Friday, July 6, 2012
Summer Squash Casserole
It's been in the low hundreds here this week. The heat index climbed up into the upper 120's. We finally had a break in the weather around Wednesday- it was only 89 with a heat index of 97 when I got home the other night. I decided it was my very narrow window to make a new recipe- summer squash casserole.
I am so happy I made good use of that opening! This dish turned out really good. I served it with grilled pork chops and fresh tomatoes. And, like most casseroles, it was even better the second day.
I think this would make a great accompaniment to a chicken dish- perhaps chicken piccata. This is a definite keeper that we will revisit this fall.
Here's to you and your culinary adventures, friends. Cheers!
Summer Squash Casserole
Serves 6
2 lbs summer squash, sliced about 1/4 inch thick
2 TBS butter, divided
1/2 large sweet onion
2 cloves garlic, minced
1/2 cup gluten free bread crumbs
3/4 cup shredded Parmesan cheese
1 cup shredded cheddar cheese
1/4 cup fresh chopped chives
1/4 cup fresh chopped parsley
1/2 cup sour cream
1 egg
salt and pepper
1/2 cup crushed corn flakes
1/4 tsp garlic powder
Preheat oven to 350.
Bring a large pot of water to a boil. Add squash. Simmer for about 8 minutes, until squash begins to soften. Drain well. Set aside.
In the same pot, add 1 TBS butter, garlic,and onion. Saute until onion begins to soften and starts to turn translucent. Remove from heat.
Add bread crumbs, Parmesan, cheddar, chives, parsley, sour cream, egg, and seasonings. Stir until well combined.
Fold in squash. Pour into a prepared 8x8 or 11x7 casserole dish.
Melt remaining tablespoon of butter. Combine with corn flakes and garlic powder. Spread evenly over squash.
Bake, uncovered for 35 minutes.
Let cool 5 minutes before serving.
I am so happy I made good use of that opening! This dish turned out really good. I served it with grilled pork chops and fresh tomatoes. And, like most casseroles, it was even better the second day.
I think this would make a great accompaniment to a chicken dish- perhaps chicken piccata. This is a definite keeper that we will revisit this fall.
Here's to you and your culinary adventures, friends. Cheers!
Summer Squash Casserole
Serves 6
2 lbs summer squash, sliced about 1/4 inch thick
2 TBS butter, divided
1/2 large sweet onion
2 cloves garlic, minced
1/2 cup gluten free bread crumbs
3/4 cup shredded Parmesan cheese
1 cup shredded cheddar cheese
1/4 cup fresh chopped chives
1/4 cup fresh chopped parsley
1/2 cup sour cream
1 egg
salt and pepper
1/2 cup crushed corn flakes
1/4 tsp garlic powder
Preheat oven to 350.
Bring a large pot of water to a boil. Add squash. Simmer for about 8 minutes, until squash begins to soften. Drain well. Set aside.
In the same pot, add 1 TBS butter, garlic,and onion. Saute until onion begins to soften and starts to turn translucent. Remove from heat.
Add bread crumbs, Parmesan, cheddar, chives, parsley, sour cream, egg, and seasonings. Stir until well combined.
Fold in squash. Pour into a prepared 8x8 or 11x7 casserole dish.
Melt remaining tablespoon of butter. Combine with corn flakes and garlic powder. Spread evenly over squash.
Bake, uncovered for 35 minutes.
Let cool 5 minutes before serving.
Saturday, June 23, 2012
BLT Salad
For father's day, my husband and I went to my parents house to celebrate with my dad (and really, with mom too because they are a team).
We spent the day watching Kung Fu Panda 2. Well, Mom and Jon did- Dad and I both fell asleep for a few minutes in the middle. Can we tell who I take after? And we played a spirited game of Clue.
Mom made a BLT salad that is now in my top loved salads. Dad made his special croutons for me using Udi's sandwich bread. He usually makes the croutons with regular hot dog buns but since they are gluten filled that just wasn't going to work for me. Having experienced both versions I can tell you- the gf version can hold its own! They were delish :)
My contribution was churro chex mix. I found the recipe here. It turned out really wonderful, but my cinnamon chips ceased up on the first try. I omitted the butter in the first try because in the past I have had trouble- ironically enough- with it causing the chips to cease.
I ended up giving it a second go and added a drizzle (only about 1tsp for 2 cups of chips) of olive oil to the chips. Upon reading some of the reviews, many other cooks had this same experience.
I am a seasoned cook and I have used a double boiler to melt chocolate for years. There is something different about the make up of cinnamon chips that seems to make them more likely to cease. Next time I make this recipe I will simply use white chocolate chips or almond bark with some cinnamon extract or cinnamon mixed into the chocolate.
All in all it was a great day with family. I am blessed to have two great parents who love and support each other and their families.
Here's to you and your culinary adventures, friends. Cheers!
BLT Salad
12-16 oz bacon
1 head romaine lettuce- rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons*
1/2 cup Kraft olive oil mayonnaise
1/4 cup sour cream
1/4 cup milk
1 tsp garlic powder
salt and pepper to taste
Cook bacon. Cool on paper towels. Blot any excess grease. Crumble and set aside.
In a blender or food processor, combine mayo, sour cream, milk, garlic powder, and pepper. Blend until smooth. Season with salt to taste.
Just before serving combine lettuce, tomatoes, bacon, and croutons in a large bowl. Toss with dressing and serve immediately.
* We used Dad's homemade gluten free croutons but you can use your favorite brand.
We spent the day watching Kung Fu Panda 2. Well, Mom and Jon did- Dad and I both fell asleep for a few minutes in the middle. Can we tell who I take after? And we played a spirited game of Clue.
Mom made a BLT salad that is now in my top loved salads. Dad made his special croutons for me using Udi's sandwich bread. He usually makes the croutons with regular hot dog buns but since they are gluten filled that just wasn't going to work for me. Having experienced both versions I can tell you- the gf version can hold its own! They were delish :)
My contribution was churro chex mix. I found the recipe here. It turned out really wonderful, but my cinnamon chips ceased up on the first try. I omitted the butter in the first try because in the past I have had trouble- ironically enough- with it causing the chips to cease.
I ended up giving it a second go and added a drizzle (only about 1tsp for 2 cups of chips) of olive oil to the chips. Upon reading some of the reviews, many other cooks had this same experience.
I am a seasoned cook and I have used a double boiler to melt chocolate for years. There is something different about the make up of cinnamon chips that seems to make them more likely to cease. Next time I make this recipe I will simply use white chocolate chips or almond bark with some cinnamon extract or cinnamon mixed into the chocolate.
All in all it was a great day with family. I am blessed to have two great parents who love and support each other and their families.
Here's to you and your culinary adventures, friends. Cheers!
BLT Salad
12-16 oz bacon
1 head romaine lettuce- rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons*
1/2 cup Kraft olive oil mayonnaise
1/4 cup sour cream
1/4 cup milk
1 tsp garlic powder
salt and pepper to taste
Cook bacon. Cool on paper towels. Blot any excess grease. Crumble and set aside.
In a blender or food processor, combine mayo, sour cream, milk, garlic powder, and pepper. Blend until smooth. Season with salt to taste.
Just before serving combine lettuce, tomatoes, bacon, and croutons in a large bowl. Toss with dressing and serve immediately.
* We used Dad's homemade gluten free croutons but you can use your favorite brand.
Tuesday, May 1, 2012
2012 Garden
I love to garden. It makes me feel close to my family, to nature, and to God.
I tenderly take care care of the plants- water them, feed them, and make sure they get just the right amount of sun. But at the end of the day, it's God who gives them life. He sends the bees, humming birds, and butterflies I need to pollinate the flowers. He provides for them in ways that I simply cannot.
I come from a long line of gardeners- my parents, my grandparents, my great-grandparents. And I assure you the generations before all planted fruits and vegetables to provide for their families.
I plant for many reasons, and yes, one of those is to provide for my table. But I also enjoy the great experiment of it all! I get to try new foods as well as new varieties. It's fun to see what wild life is drawn to the different plants each year as well.
This year has been especially challenging because it's my first year planting in the south. I planted my garden in February. Yea. For a MN girl, that's crazy talk.
For my first southern planting, I went with what I knew: three varieties of tomatoes, cucumbers, carrots, green beans, and herbs. They are all in containers- high yield, small space. An added benefit for the containers is mobility. I can adjust how much sun a plant gets by moving it closer to the house or further out onto the patio.
Here we are on May 1, 2012. Things are looking wonderful! I even had a neat surprise when I went to tend the plants this morning. A black swallowtail caterpillar is beginning to make a chrysalis on my parsley plant.
Things are growing beautifully and I am eagerly await garden fresh produce this summer. And this fall, I will be panting winter crops for a new adventure!
Here's to you and your culinary adventures, friends. Cheers!
I tenderly take care care of the plants- water them, feed them, and make sure they get just the right amount of sun. But at the end of the day, it's God who gives them life. He sends the bees, humming birds, and butterflies I need to pollinate the flowers. He provides for them in ways that I simply cannot.
I come from a long line of gardeners- my parents, my grandparents, my great-grandparents. And I assure you the generations before all planted fruits and vegetables to provide for their families.
I plant for many reasons, and yes, one of those is to provide for my table. But I also enjoy the great experiment of it all! I get to try new foods as well as new varieties. It's fun to see what wild life is drawn to the different plants each year as well.
This year has been especially challenging because it's my first year planting in the south. I planted my garden in February. Yea. For a MN girl, that's crazy talk.
For my first southern planting, I went with what I knew: three varieties of tomatoes, cucumbers, carrots, green beans, and herbs. They are all in containers- high yield, small space. An added benefit for the containers is mobility. I can adjust how much sun a plant gets by moving it closer to the house or further out onto the patio.
Here we are on May 1, 2012. Things are looking wonderful! I even had a neat surprise when I went to tend the plants this morning. A black swallowtail caterpillar is beginning to make a chrysalis on my parsley plant.
 |
| Black Swallowtail Butterfly Caterpillar. He has taken up residence on the parsley growing out of the topsy turvy planter. |
 |
| Patio Cherry Tomatoes- these guys are heavy and about the size of a golf ball |
 |
| MMMM green beans! |
 |
| Just when I thought my Purple Cherokee was doomed, it set fruit! This is a new variety for me so I didn't know what to expect |
 |
| A favorite of mine- Parks Whopper. This is a red tomato that gets giant, about the size of a small grapefruit. |
 |
| Carrots share the space in the Parks Whopper container |
 |
| A compact container Cucumber, this won't vine out which is great since I have no where for it to go! |
Things are growing beautifully and I am eagerly await garden fresh produce this summer. And this fall, I will be panting winter crops for a new adventure!
Here's to you and your culinary adventures, friends. Cheers!
Monday, March 26, 2012
Wild Rice Soup
I live in Georgia.
My best friend lives in California.
No, it wasn't always that way- we grew up together in Northern MN.
We have had a lot of Skype dates in our time. (Skype is an online video chat service) We have introduced our spouses and fur babies (they have three cats, we have our furry walrus) via our video chats. We have shared ups and downs, tears, laughter and pure silliness together, in real time even though we are 2,521 miles apart.
We have had many a dinner date this way as well. In recent history, Alan has been stuck on a cheesy wild rice soup. He insisted I make it and share a bowl with him one night via skype.
So, he sent me the recipe. I of course, had to make it my own.... It was scrumptious! I asked Jon's opinion, but he was too busy trying to get every last drop out of his bowl to give me a response. :)
I used a country brown rice blend from Whole Foods Market. It had brown rice, wild rice, a black rice of some sort, and a few other rices.
TANGENT ALERT:
If you have a whole foods market within um, anywhere of you. Go. Bring your cooler. Fill it up with all the amazing finds you are bound to acquire. I found Gluten Free waffles by Van's. (My oh my, the blueberry flavor- out of this world) gluten free panko bread crumbs, some fun gluten free flours by Bob's Red Mill, Tinkyada vegetable spiral pasta, Synders Gluten Free pretzels, quinoa, and some fun cheese samples from around the world.
A note about the waffles and the pretzels. These two products are made by companies who have perfected the wheat based versions. Snyders does pretzels right- all the time, and the gluten free version is no exception. Same goes for Van's. They make frozen waffles and french toast sticks they way they should be done. That care and dedication shines through with the gluten free version as well.
Tangent over. Back to the soup.
I made the soup. It was a hit, and the leftovers were divine. Shout out to my best friend for the great recipe idea!
I am so excited to tell you that in 14 1/2 days I get to share a meal with my best friend. In person. I look forward to our adventures!
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Wild Rice Soup
1 cup wild rice blend or country brown rice blend*
1 cup water
1 cup chicken broth
season with garlic powder, onion powder, black pepper, and adobo seasoning to taste
1 tsp olive oil
2 chicken breasts, diced
2 stalks celery, diced
2 large carrots, diced
1 medium onion, diced
2 cloves garlic, minced
1/2 tsp dry Italian herbs
1/2 cup milk
2-3 cups chicken broth
6 oz velvetta cheese
1/2 cup reduced fat cheddar cheese
2 TBS corn starch
Prepare the rice first.
Simmer the rice blend in water, broth, and seasoning for 50 minutes, covered.
In a large pot, add the oil. Saute the chicken until no longer pink. Remove from pot. Add veggies. Saute until slightly softened. Return the chicken to the pot. Add cooked rice.
Add herbs, milk, broth, and cheese. Bring to a simmer.
Mix the corn starch with a little cold water to make a thin, running paste. Stir into the simmering soup. Allow to thicken to desired consistency. If the soup becomes too thick, simply add additional broth to thin.
*The rice blend I used called for 1 cup dry rice and two cups liquid. Follow your rice blend directions to fully cook the rice.
My best friend lives in California.
No, it wasn't always that way- we grew up together in Northern MN.
We have had a lot of Skype dates in our time. (Skype is an online video chat service) We have introduced our spouses and fur babies (they have three cats, we have our furry walrus) via our video chats. We have shared ups and downs, tears, laughter and pure silliness together, in real time even though we are 2,521 miles apart.
We have had many a dinner date this way as well. In recent history, Alan has been stuck on a cheesy wild rice soup. He insisted I make it and share a bowl with him one night via skype.
So, he sent me the recipe. I of course, had to make it my own.... It was scrumptious! I asked Jon's opinion, but he was too busy trying to get every last drop out of his bowl to give me a response. :)
I used a country brown rice blend from Whole Foods Market. It had brown rice, wild rice, a black rice of some sort, and a few other rices.
TANGENT ALERT:
If you have a whole foods market within um, anywhere of you. Go. Bring your cooler. Fill it up with all the amazing finds you are bound to acquire. I found Gluten Free waffles by Van's. (My oh my, the blueberry flavor- out of this world) gluten free panko bread crumbs, some fun gluten free flours by Bob's Red Mill, Tinkyada vegetable spiral pasta, Synders Gluten Free pretzels, quinoa, and some fun cheese samples from around the world.
A note about the waffles and the pretzels. These two products are made by companies who have perfected the wheat based versions. Snyders does pretzels right- all the time, and the gluten free version is no exception. Same goes for Van's. They make frozen waffles and french toast sticks they way they should be done. That care and dedication shines through with the gluten free version as well.
Tangent over. Back to the soup.
I made the soup. It was a hit, and the leftovers were divine. Shout out to my best friend for the great recipe idea!
I am so excited to tell you that in 14 1/2 days I get to share a meal with my best friend. In person. I look forward to our adventures!
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Wild Rice Soup
1 cup wild rice blend or country brown rice blend*
1 cup water
1 cup chicken broth
season with garlic powder, onion powder, black pepper, and adobo seasoning to taste
1 tsp olive oil
2 chicken breasts, diced
2 stalks celery, diced
2 large carrots, diced
1 medium onion, diced
2 cloves garlic, minced
1/2 tsp dry Italian herbs
1/2 cup milk
2-3 cups chicken broth
6 oz velvetta cheese
1/2 cup reduced fat cheddar cheese
2 TBS corn starch
Prepare the rice first.
Simmer the rice blend in water, broth, and seasoning for 50 minutes, covered.
In a large pot, add the oil. Saute the chicken until no longer pink. Remove from pot. Add veggies. Saute until slightly softened. Return the chicken to the pot. Add cooked rice.
Add herbs, milk, broth, and cheese. Bring to a simmer.
Mix the corn starch with a little cold water to make a thin, running paste. Stir into the simmering soup. Allow to thicken to desired consistency. If the soup becomes too thick, simply add additional broth to thin.
*The rice blend I used called for 1 cup dry rice and two cups liquid. Follow your rice blend directions to fully cook the rice.
Sunday, March 25, 2012
Adobo Pork & Potato Packets
I'm going to keep this short and sweet today-
With spring in full swing here in the south, we've been using our grill far more frequently.
I really like this meal because it's super easy and it's a complete meal. I don't have to worry about finding a side dish or turning on the stove top.
We enjoyed this dish out on our patio earlier this week. The cat stretched out on the warm concrete slab, the vegetable garden growing in cute little pots, and an al fresco dinner with my sweet hubby. It was a great evening.
Here's to you and your culinary adventures, friends. Cheers!
Adobo Pork & Potato Packets
Serves 4
3 TBS olive oil
2 TBS red wine vinegar
2 tsp paprika
2 tsp minced garlic
1 tsp salt
1/2 tsp Adobo seasoning- optional
pepper to taste
1 sweet potato, peeled and sliced 1/8 inch thick*
1 yellow or white potato, peeled and sliced 1/8 inch thick*
1 sweet or red onion, halved and sliced 1/8 inch thick*
4 bone-in pork chops, trimmed of excess fat
Preheat grill to high.
Combine oil, vinegar, paprika, garlic, pepper, 1/2 teaspoon salt, and adobo seasoning in a container with a tight fitting lid. Shake to combine well.
Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/2 teaspoon salt and 3 TBS of the sauce; toss well to coat.
Rub both sides of pork chops with the remaining sauce.
To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray.
Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
Place the packets on the hottest part of the grill and the pork chops in the front or back. (I have a large grill with four independent burners. I set two of them to high for the packets, and two of them to medium for the chops.)
Cook the pork for 4-5 minutes per side and the packets for 6-7 minutes per side. (Transfer the chops to plates and let rest while the packets finish cooking.)
Open the packets (be careful of steam) and serve the pork chops with the vegetables.
*A mandoline makes this job super easy.
Note- Adobo Seasoning can be found in the ethnic foods section or the spice section of your local grocery store. It wasn't originally called for in this recipe, but Jon and I really like the flavor with pork.
With spring in full swing here in the south, we've been using our grill far more frequently.
I really like this meal because it's super easy and it's a complete meal. I don't have to worry about finding a side dish or turning on the stove top.
We enjoyed this dish out on our patio earlier this week. The cat stretched out on the warm concrete slab, the vegetable garden growing in cute little pots, and an al fresco dinner with my sweet hubby. It was a great evening.
Here's to you and your culinary adventures, friends. Cheers!
Adobo Pork & Potato Packets
Serves 4
3 TBS olive oil
2 TBS red wine vinegar
2 tsp paprika
2 tsp minced garlic
1 tsp salt
1/2 tsp Adobo seasoning- optional
pepper to taste
1 sweet potato, peeled and sliced 1/8 inch thick*
1 yellow or white potato, peeled and sliced 1/8 inch thick*
1 sweet or red onion, halved and sliced 1/8 inch thick*
4 bone-in pork chops, trimmed of excess fat
Preheat grill to high.
Combine oil, vinegar, paprika, garlic, pepper, 1/2 teaspoon salt, and adobo seasoning in a container with a tight fitting lid. Shake to combine well.
Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/2 teaspoon salt and 3 TBS of the sauce; toss well to coat.
Rub both sides of pork chops with the remaining sauce.
To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray.
Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
Place the packets on the hottest part of the grill and the pork chops in the front or back. (I have a large grill with four independent burners. I set two of them to high for the packets, and two of them to medium for the chops.)
Cook the pork for 4-5 minutes per side and the packets for 6-7 minutes per side. (Transfer the chops to plates and let rest while the packets finish cooking.)
Open the packets (be careful of steam) and serve the pork chops with the vegetables.
*A mandoline makes this job super easy.
Note- Adobo Seasoning can be found in the ethnic foods section or the spice section of your local grocery store. It wasn't originally called for in this recipe, but Jon and I really like the flavor with pork.
Monday, February 13, 2012
Grilled Fish Tacos
I asked Jon what he wanted to eat this week. He thought about it for a minute and decided on... wait for it.... fish tacos.
I was a little surprised at his response. For years he as told me how much he is not a fan of fish. Then it was amended to not liking fish that tastes "fishy". Now, we are finally at the point where he enjoys fish. YAY!
So here I am, with a request for fish tacos. I have never so much as eaten a fish taco, let alone cooked one. I must admit, the concept was difficult for me to wrap my head around. Keep in mind I have made beef, chicken, and black bean tacos. But never have I ventured into a seafood version.
I had to go in search of a recipe. Most of the versions I found involved battering and deep frying the fish. I just don't roll that way folks. I just can't bring myself to deep fry anything. It's too unhealthy for my liking. So I continued my hunt for the perfect first time fish taco recipe. After a little more searching, I came across a grilled fish taco recipe and I knew it was the right one for us.
I was excited because it used fish I haven't tried before. The recipe calls for mahi-mahi or Pacific halibut. I was unable to find mahi-mahi, which was my first choice. So we opted for another fish we hadn't ever used- cod. I knew it was a firm fish and thought it would be good for grilling.
Once we came to taco night, it was very cold out. Like low 20's with wicked winds. I wasn't feeling like grilling in the chilly elements so I opted to broil the fish instead. Though it didn't have the smokey flavor from grilling, the overall taste was fantastic. Between the spice rub and the cool, crunchy, lime-spiked coleslaw, these tacos are made to satisfy both your tummy and your taste buds.
Here's to you and your culinary adventures, friends. Cheers!
Grilled Fish Tacos
3 servings, 2 tacos each
2 tsp chili powder
1 TBS lime juice
1 TBS extra-virgin olive oil
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground pepper
1 pound mahi-mahi or Pacific halibut 1/2-3/4 inch thick, skinned and cut into 4 portions
1/8 cup mayonnaise
1/2 tsp lime zest
1 TBS lime juice
1 tsp sugar
1/4 tsp salt
Freshly ground pepper to taste
1 1/2 to 2 cups finely shredded red or green cabbage
6 corn tortillas
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Spread the spice rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
To prepare slaw: Combine sour cream, mayonnaise, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
Preheat grill to medium-high.
Spray a sheet of aluminum foil with cooking spray and set on the grill rack. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
To warm your tortillas: wrap 6 tortillas in barely damp paper towels; microwave on High for 30 seconds. Wrap tortillas in a clean towel to keep warm.
To serve, layer grilled fish, slaw and your favorite taco toppings on a warmed tortilla.
I was a little surprised at his response. For years he as told me how much he is not a fan of fish. Then it was amended to not liking fish that tastes "fishy". Now, we are finally at the point where he enjoys fish. YAY!
So here I am, with a request for fish tacos. I have never so much as eaten a fish taco, let alone cooked one. I must admit, the concept was difficult for me to wrap my head around. Keep in mind I have made beef, chicken, and black bean tacos. But never have I ventured into a seafood version.
I had to go in search of a recipe. Most of the versions I found involved battering and deep frying the fish. I just don't roll that way folks. I just can't bring myself to deep fry anything. It's too unhealthy for my liking. So I continued my hunt for the perfect first time fish taco recipe. After a little more searching, I came across a grilled fish taco recipe and I knew it was the right one for us.
I was excited because it used fish I haven't tried before. The recipe calls for mahi-mahi or Pacific halibut. I was unable to find mahi-mahi, which was my first choice. So we opted for another fish we hadn't ever used- cod. I knew it was a firm fish and thought it would be good for grilling.
Once we came to taco night, it was very cold out. Like low 20's with wicked winds. I wasn't feeling like grilling in the chilly elements so I opted to broil the fish instead. Though it didn't have the smokey flavor from grilling, the overall taste was fantastic. Between the spice rub and the cool, crunchy, lime-spiked coleslaw, these tacos are made to satisfy both your tummy and your taste buds.
Here's to you and your culinary adventures, friends. Cheers!
Grilled Fish Tacos
3 servings, 2 tacos each
2 tsp chili powder
1 TBS lime juice
1 TBS extra-virgin olive oil
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground pepper
1 pound mahi-mahi or Pacific halibut 1/2-3/4 inch thick, skinned and cut into 4 portions
Lime-Spiked Coleslaw
1/8 cup sour cream1/8 cup mayonnaise
1/2 tsp lime zest
1 TBS lime juice
1 tsp sugar
1/4 tsp salt
Freshly ground pepper to taste
1 1/2 to 2 cups finely shredded red or green cabbage
6 corn tortillas
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Spread the spice rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
To prepare slaw: Combine sour cream, mayonnaise, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
Preheat grill to medium-high.
Spray a sheet of aluminum foil with cooking spray and set on the grill rack. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
To warm your tortillas: wrap 6 tortillas in barely damp paper towels; microwave on High for 30 seconds. Wrap tortillas in a clean towel to keep warm.
To serve, layer grilled fish, slaw and your favorite taco toppings on a warmed tortilla.
Friday, February 10, 2012
Braised Beef & Mushrooms
Lately, I have been hanging out on a website called Eating Well. They have hundreds of delicious, healthy, filling meals to choose from.
One thing that caught my eye right away was braised beef & mushrooms. I love cooked mushrooms and I adore a good tender beef that has been slow cooked. They way it melts in your mouth is magical. Yea, I said magical.
My parents came over for supper this evening and I decided it was a perfect time to test out this dish. Yes, I am one of those cooks- a cook who isn't afraid to try something new on company. Mind you that I am very careful about what I choose to try out on my guinea pigs, I mean my guests. I always read the reviews and make adjustments as needed. I'm glad I took the risk on this one kids!
It was a hit. It was very flavorful and satisfying. I served it over mashed potatoes with a side of fresh sugar snap peas.
This will definitely be in my "company worthy meal" file. Even the pickiest eaters will dig this dish. My husband who claims to not like mushrooms cleaned his plate without a single complaint. That, is a winning dish in my book!
Here's to you and your culinary adventures, friends. Cheers!
Braised Beef & Mushrooms
Serves 5-6
1 TBS olive oil
2 cups diced sweet onion
1 large clove garlic, minced
1 TBS tomato paste
1 TBS sweet paprika
1/2 tsp dried marjoram
2 lbs chuck roast, cut into 1 1/2 in cubes
1 tsp salt
pepper to taste
8 oz button mushrooms
8 oz portobello mushrooms
1/2 cup beef stock
splash of red wine- optional
2-3 tsp fresh minced tarragon or dill to garnish
Preheat oven to 350.
In a large skillet, saute onions and garlic in olive oil until translucent and beginning to brown. Remove from heat. Stir in all remaining ingredients except fresh tarragon or dill.
Transfer meat and mushroom mixture into a large casserole dish with a tight fitting lid. Bake for 2 1/2 hours until meat is very tender.
Remove from oven and let sit for 15 minutes undisturbed. Skim off visible fat.
Using a slotted spoon, transfer the meat and mushrooms to a holding dish and keep warm. Pour remaining juices into a skillet. Simmer until reduced by half.
Return meat to the casserole dish. Pour reduced juices over all. Sprinkle with fresh tarragon or dill. Serve with mashed potatoes or buttered noodles.
One thing that caught my eye right away was braised beef & mushrooms. I love cooked mushrooms and I adore a good tender beef that has been slow cooked. They way it melts in your mouth is magical. Yea, I said magical.
My parents came over for supper this evening and I decided it was a perfect time to test out this dish. Yes, I am one of those cooks- a cook who isn't afraid to try something new on company. Mind you that I am very careful about what I choose to try out on my guinea pigs, I mean my guests. I always read the reviews and make adjustments as needed. I'm glad I took the risk on this one kids!
It was a hit. It was very flavorful and satisfying. I served it over mashed potatoes with a side of fresh sugar snap peas.
This will definitely be in my "company worthy meal" file. Even the pickiest eaters will dig this dish. My husband who claims to not like mushrooms cleaned his plate without a single complaint. That, is a winning dish in my book!
Here's to you and your culinary adventures, friends. Cheers!
Braised Beef & Mushrooms
Serves 5-6
1 TBS olive oil
2 cups diced sweet onion
1 large clove garlic, minced
1 TBS tomato paste
1 TBS sweet paprika
1/2 tsp dried marjoram
2 lbs chuck roast, cut into 1 1/2 in cubes
1 tsp salt
pepper to taste
8 oz button mushrooms
8 oz portobello mushrooms
1/2 cup beef stock
splash of red wine- optional
2-3 tsp fresh minced tarragon or dill to garnish
Preheat oven to 350.
In a large skillet, saute onions and garlic in olive oil until translucent and beginning to brown. Remove from heat. Stir in all remaining ingredients except fresh tarragon or dill.
Transfer meat and mushroom mixture into a large casserole dish with a tight fitting lid. Bake for 2 1/2 hours until meat is very tender.
Remove from oven and let sit for 15 minutes undisturbed. Skim off visible fat.
Using a slotted spoon, transfer the meat and mushrooms to a holding dish and keep warm. Pour remaining juices into a skillet. Simmer until reduced by half.
Return meat to the casserole dish. Pour reduced juices over all. Sprinkle with fresh tarragon or dill. Serve with mashed potatoes or buttered noodles.
Tuesday, February 7, 2012
Creamy Spinach and Artichoke Dip
We love the Superbowl around here. There's the game, the commercials, and... the eats!
This year we had super easy cocktail weenies, spinach and artichoke dip, pecan crusted cheese ball, raw veggies, and peanut butter rice crispy bars. All our little eats came together very quickly. They were perfect game day treats.
Last year I tried a spinach and artichoke dip that was, well, a little lack luster. I was so bummed. I was determined to make a spectacular dip this year. I scoured the copycat websites, blogs, and recipe collection sites. Then I checked where I should have in the first place- my cookbooks. And there it was- Creamy Spinach & Artichoke Dip (Delish!). I don't recall where I acquired this recipe, but I apparently thought it was "delish" since I had hand written it into the title!
The recipe called to be baked in the oven for 30 minutes, but I really didn't want to turn on the oven and heat up the house. Instead, I mixed everything together in my crock pot insert Saturday. I had Jon pop the insert into the crock on Sunday. When I got home from work it was creamy, bubbly, and ready to go.
From the very first bite, I knew it was a winner. Jon even took a break from his beloved little smokies to enjoy some chips and dip.
We had some leftover dip that I will be re-purposing as a sauce over chicken and pasta. I am looking forward to revisiting the bold flavors in new dish.
Hope you all had a tasty and enjoyable Superbowl Sunday 2012!
Here's to you and your culinary adventures, friends. Cheers!
Creamy Spinach & Artichoke Dip
Crock Pot
* You may use 10oz frozen, thawed spinach in place of the combined fresh and frozen spinach.
**A quick note about this recipe: it is not gluten free by nature. If you are gluten free, be sure to check your ingredients carefully. If you can't find a prepared gluten free alfredo sauce, look for a gluten free alfredo sauce mix. Prepare it according to the package directions and proceed with the recipe.
This year we had super easy cocktail weenies, spinach and artichoke dip, pecan crusted cheese ball, raw veggies, and peanut butter rice crispy bars. All our little eats came together very quickly. They were perfect game day treats.
Last year I tried a spinach and artichoke dip that was, well, a little lack luster. I was so bummed. I was determined to make a spectacular dip this year. I scoured the copycat websites, blogs, and recipe collection sites. Then I checked where I should have in the first place- my cookbooks. And there it was- Creamy Spinach & Artichoke Dip (Delish!). I don't recall where I acquired this recipe, but I apparently thought it was "delish" since I had hand written it into the title!
The recipe called to be baked in the oven for 30 minutes, but I really didn't want to turn on the oven and heat up the house. Instead, I mixed everything together in my crock pot insert Saturday. I had Jon pop the insert into the crock on Sunday. When I got home from work it was creamy, bubbly, and ready to go.
From the very first bite, I knew it was a winner. Jon even took a break from his beloved little smokies to enjoy some chips and dip.
We had some leftover dip that I will be re-purposing as a sauce over chicken and pasta. I am looking forward to revisiting the bold flavors in new dish.
Hope you all had a tasty and enjoyable Superbowl Sunday 2012!
Here's to you and your culinary adventures, friends. Cheers!
Creamy Spinach & Artichoke Dip
Crock Pot
7 oz frozen chopped spinach, thawed- DO NOT DRAIN*
3 large handfuls of fresh spinach, chopped*
1 14 oz can artichoke hearts, drained and chopped
1 cup parm-ramano cheese mix (I used the grated variety)
½ cup mozzarella
12 oz prepared alfredo sauce**
1 TBS minced garlic
5-6 oz soft cream cheese
½-1 tsp onion powder
black pepper
Mix all ingredients into a crock pot insert.
Cover with saran wrap and let sit overnight in the fridge.
Remove insert from fridge. Take the saran wrap off and place the lid on the dish. Place the insert into the crockpot. Heat on low for 2 hours, stirring once after about an hour.
Thicken with a small amount additional Parmesan if needed.
Serve with tortilla strips.
* You may use 10oz frozen, thawed spinach in place of the combined fresh and frozen spinach.
**A quick note about this recipe: it is not gluten free by nature. If you are gluten free, be sure to check your ingredients carefully. If you can't find a prepared gluten free alfredo sauce, look for a gluten free alfredo sauce mix. Prepare it according to the package directions and proceed with the recipe.
Tuesday, January 31, 2012
Split Pea Soup
Who loves soup!?
Yes, I still love soup. Even though I live in the south. It's funny- when you live somewhere hot, your blood tends to thin. And then, suddenly, anything below 60 degrees requires a coat. Below 30 (yes, 30 above...)? I'm freaking out looking for my mittens....
It was one of those cool days today and I had a big ham bone sitting in the freezer. I decided to make some split pea soup. There is something special about the particular soup.Maybe it's the way it hugs the spoon or maybe it's the way the flavors mingle together, whatever the reason- I love it.
The recipe I have is a combination of my own, my mom's, and one I found somewhere on the Internet years ago. It's creamy, velvety, and rich. A perfect bowl of comfort on a chilly evening.
I like to add a little bit of lemon juice right before serving. It helps to brighten the flavors without overwhelming the flavors.
Here's to you and your culinary adventures, friends. Cheers!
Velvety Split Pea Soup
1 3/4 cups dried split peas
1 quart water
1 quart ham or beef stock
1 large sweet onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
1 meaty ham bone
1/2 tsp dry rosemary
1/2 tsp dry marjoram
fresh cracked pepper
1/4 fresh lemon (optional)
In a large stock pot bring the water to a boil. Add peas. Simmer 2 minutes. Turn off the heat. Cover and let peas sit for at least 1 hour.
To the same stock pot, add all the remaining ingredients except the lemon. Bring to a simmer. Slowly simmer, covered, for 2 hours. Stir occasionally to prevent sticking.
Remove the ham bone from the soup. Set aside to cool.
Using a stick blender or a standard blender- blend the soup until desired creaminess.
Cut the meat from the bone and shred into bite sized chunks. Return ham to the soup. Squeeze lemon juice into the soup. Serve immediately.
* I like my split pea soup a little thicker. If you don't like how thick it is, simply add a little stock after you run it through the blender.
Yes, I still love soup. Even though I live in the south. It's funny- when you live somewhere hot, your blood tends to thin. And then, suddenly, anything below 60 degrees requires a coat. Below 30 (yes, 30 above...)? I'm freaking out looking for my mittens....
It was one of those cool days today and I had a big ham bone sitting in the freezer. I decided to make some split pea soup. There is something special about the particular soup.Maybe it's the way it hugs the spoon or maybe it's the way the flavors mingle together, whatever the reason- I love it.
The recipe I have is a combination of my own, my mom's, and one I found somewhere on the Internet years ago. It's creamy, velvety, and rich. A perfect bowl of comfort on a chilly evening.
I like to add a little bit of lemon juice right before serving. It helps to brighten the flavors without overwhelming the flavors.
Here's to you and your culinary adventures, friends. Cheers!
Velvety Split Pea Soup
1 3/4 cups dried split peas
1 quart water
1 quart ham or beef stock
1 large sweet onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
1 meaty ham bone
1/2 tsp dry rosemary
1/2 tsp dry marjoram
fresh cracked pepper
1/4 fresh lemon (optional)
In a large stock pot bring the water to a boil. Add peas. Simmer 2 minutes. Turn off the heat. Cover and let peas sit for at least 1 hour.
To the same stock pot, add all the remaining ingredients except the lemon. Bring to a simmer. Slowly simmer, covered, for 2 hours. Stir occasionally to prevent sticking.
Remove the ham bone from the soup. Set aside to cool.
Using a stick blender or a standard blender- blend the soup until desired creaminess.
Cut the meat from the bone and shred into bite sized chunks. Return ham to the soup. Squeeze lemon juice into the soup. Serve immediately.
* I like my split pea soup a little thicker. If you don't like how thick it is, simply add a little stock after you run it through the blender.
Sunday, January 15, 2012
Artichoke and Spinach Lasagna
When I was growing up, my mom would occasionally make non-traditional lasagna for a treat. She had a few in her recipe box, and they were all delicious. One my favorites was an amazing meatless lasagna. The leftovers are divine.
My wonderful parents were able to find me some gluten free lasagna noodles last week. I was so excited to be able to have mom's lasagna again. We made a double batch last night- it was just as good as the original. My mom and dad, who still eat gluten, couldn't tell the difference in the pasta. Hurray!
The pasta they found was from Tinkyada. I was very pleased with the results. The noodles weren't mushy or mealy. The texture was that of a traditional lasagna noodle. If you can find Tinkyada products- give them a try.
Here's to you and your culinary adventures friends. Cheers!
Artichoke & Spinach Lasagna
Serves 4
* You can sub with vegetarian chicken flavor broth or vegetable broth if you choose.
My wonderful parents were able to find me some gluten free lasagna noodles last week. I was so excited to be able to have mom's lasagna again. We made a double batch last night- it was just as good as the original. My mom and dad, who still eat gluten, couldn't tell the difference in the pasta. Hurray!
The pasta they found was from Tinkyada. I was very pleased with the results. The noodles weren't mushy or mealy. The texture was that of a traditional lasagna noodle. If you can find Tinkyada products- give them a try.
Here's to you and your culinary adventures friends. Cheers!
Artichoke & Spinach Lasagna
Serves 4
½ cup onion
14 oz spaghetti sauce
1/2 to 1 can artichokes, drained and chopped (I like to use one
can)
can)
2 cloves garlic
½ tsp dry rosemary
4 lasagna noodles (traditional or gluten free depending on your
needs)
needs)
2-3 oz feta
1 cup chicken stock*
1 ½ cups mozzarella
5 oz thawed frozen spinach
Preheat oven to 350.
Press spinach dry. I do this in a clean tea towel or cheesecloth, but you can just squeeze the water out with your hands.
Spray a skillet with cooking spray. Sauté onion and garlic for 3 min. Stir in broth and rosemary. Bring to a boil. Add chopped artichokes and spinach. Reduce heat. Simmer 5 minutes. Add spaghetti sauce.
In a large pot of salted water, simmer noodles about 10 minutes. (I prefer to put bring the water to a boil, add the noodles. Put a lid on the pot and turn off the heat. Let the pasta hang out in the water for 10-12 minutes. I find my noodles don't break as easily this way.)
Spray a 10x6 pan with cooking spray.
Spread 1/3 of the artichoke mix in prepared pan. Top with 2 noodles. Sprinkle ½ cup mozzarella over noodles. Repeat. Top with feta and remaining 1/2 cup of mozzarella.
Bake covered 25 minutes. Uncovered 10. Let stand 10 minutes before serving.
* You can sub with vegetarian chicken flavor broth or vegetable broth if you choose.
Saturday, January 7, 2012
Brussels Sprout Gratin
Welcome to the first post of 2012!
So glad you could join us for a new year of adventures.
Jon and I were looking back on 2011 a few days ago while sitting on the beach together. It was a very crisp day as old man winter finally showed up in GA. But, it worked out well for us. We went to a popular stretch of beach that we normally don't frequent. It's a beautiful little spot on the coast- soft white sand, salty sea breeze, and a great view of not only the coastline, but the edge of the city as well. We like it because we can watch the sun set from the beach. The problem is that many of the locals and most of the tourists like it for the same reason. So, on nice days it can become a bit crowded for my taste.
But, since there was a nip in the air, the beach was very sparse. And that's just the way I like it. Mostly, we had the beach to ourselves save the masses of fluffed up sea gulls and the occasional bundled up runner. We sat in our little chairs and soaked in the sunshine.
We talked about how many challenges we've overcome in the past year and half- we moved across country, got new jobs, changed our dietary lifestyle, and have grown closer to God through out the entire process. It was a great time of reflection, laughter, prayer, and meditation. And, Jon played a bit of Angry Birds on his phone. I informed him there were actual angry birds on the beach to look at, but he was less than interested in those...At any rate, we are very thankful for the blessings that we were given in 2011 and have no doubt that our Father will be faithful once again this year.
In fun new food news- We can resume the cooking light project! Well, with a twist. But it's back nonetheless. My parents gifted me with a copy of The Cooking Light Gluten Free Cookbook. Yippee! I am very excited to have some new ideas and recipes. And I always enjoy the cooking light books.
Also in food fun- Jon bought me a juicer for Christmas. I've been having fun making fruity juices for my breakfast and veggie juices for snacks. Which helps with our "Year of healthier us!" plan.
First off, let me say- I don't do resolutions. I personally think they set you up for failure. And no one wants to feel like a looser. So, periodically through out the year I make mini goals. Last year, going gluten free was a big thing. For the longest time, I was struggling with what I could eat and not feel sick. Now that I have that under control, I wanted to move to the next level. Healthier gluten free, on a budget.
So, after discussing this with my husband he purchased the juicer as a fun surprise. It's a great way to get a lot of good, healthy nutrients in a tasty drink. After I had been making my own juice for a few days I found myself less likely to grab a handful of m&m's and more apt to grab an apple or pear. (I must admit, I was startled the first time I realized I chose fruit over chocolate, by choice...) Upon this realization, I decided it was time to add the next goal- incorporate more veggies and less meat into our diet.
I say less meat because A. Jon LOVES meat and B. I enjoy a good, thick, medium rare steak or some salty ham on occasion.
I have eased our suppers into this by making more veggie side dishes that I know Jon does enjoy (cucumber & tomato salad tossed with a little Italian dressing for example) or by reducing the amount of meat in a recipe. We had a "clean out the fridge" veggie soup a few days ago- it was completely meatless. (We love this sort of soup and it's so easy- a can of veggie broth, a can of diced tomatoes, a few seasonings, and whatever raw veggies you've got in the fridge. Simmer together until the veggies are tender.)We both enjoyed it so much that we just about had to rock-paper-scissors for who got to take the last cup for lunch.
I am very impressed with the way that Jon has embraced the increase in veggies. He's even making better snacking choices- light popcorn, almonds, string cheese.
So, here we are. A new year of culinary adventures. Lots of exciting new side dishes and main dishes coming our way. I must say, I am looking forward to the tasting of it all!
I will be sharing an easy side dish today. We had it as an accompaniment to some grilled chicken and fresh sliced tomatoes. It made for a great looking plate and a great combo of different flavor profiles.
Here's to you and your culinary adventures, friends. Cheers!
Brussels Sprout Gratin
24 oz Brussels sprouts
1 ½ TBS butter
1 ½ TBS gluten free flour
1 cup milk, warmed
salt and pepper to taste
3 oz Gruyere, Jarlsberg, or Gouda cheese, grated
Preheat oven to 400 degrees F.
Using a sharp knife or a mandolin, thinly slice the sprouts. Simmer in a pot of lightly salted water until just tender. Shock in an ice bath.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy. Season the sauce well with salt and heavily with pepper.
Spread the sprouts in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top.
Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
Wednesday, December 14, 2011
Cheesy Broccoli Soup
I have a well known love of soup. I am particularly fond of it when it's cold and rainy out.
The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.
We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Broccoli Soup
Serves 6
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets
2 1/2 cups 1% reduced-fat milk
1/3 cup all-purpose gluten free flour
1/4 tsp black pepper
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.
* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.
The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.
We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Broccoli Soup
Serves 6
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets
2 1/2 cups 1% reduced-fat milk
1/3 cup all-purpose gluten free flour
1/4 tsp black pepper
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.
* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.
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