Made this today for a friend recovering from oral surgery and she proclaimed it the best soup she'd ever eaten -- perhaps she's exaggerating, but I must admit that I tasted it myself and it was pretty darn tasty!
32 ounces chicken broth
5 sweet potatoes peeled and chopped into large pieces
1 tablespoon grated ginger
1 tablespoon curry powder
Bring this all to a boil and lower slow boil. Once the sweet potatoes are cooked through, either use an immersion blender or a blender to liquify the soup. Let it cook on high heat for 10 more minutes to reduce and thicken a bit.
Enjoy!
Saturday, December 6, 2014
Wednesday, November 26, 2014
Smokey Hash Browns
I made these for a brunch 2 weeks ago and a dinner party over the weekend and they were very well received at both. A versatile and slightly different potato dish. The recipe below feeds 6.
6 medium-large potatoes
1 large onion, cut in half and then into slices
3 garlic cloves, minced
1 tbsp. salt
1 tbsp. smoked paprika
a pinch of red chili pepper flakes
3-4 tbsp. olive oil
2-3 tbsp. bacon fat (optional)
Scrub the potatoes well and cut them into large bite sized pieces. Boil them until they are fork tender and drain them well.
While they are boiling, in a large saute pan, wilt the onions and garlic in with the salt.
Once the potatoes are drained, add them and the rest of the spices into the pan, mix well, and then let them cook on one side until they get browned and crispy. Turn them over as much as possible and repeat the browning, adding extra olive oil and/or bacon fat as needed.
6 medium-large potatoes
1 large onion, cut in half and then into slices
3 garlic cloves, minced
1 tbsp. salt
1 tbsp. smoked paprika
a pinch of red chili pepper flakes
3-4 tbsp. olive oil
2-3 tbsp. bacon fat (optional)
Scrub the potatoes well and cut them into large bite sized pieces. Boil them until they are fork tender and drain them well.
While they are boiling, in a large saute pan, wilt the onions and garlic in with the salt.
Once the potatoes are drained, add them and the rest of the spices into the pan, mix well, and then let them cook on one side until they get browned and crispy. Turn them over as much as possible and repeat the browning, adding extra olive oil and/or bacon fat as needed.
Sunday, November 16, 2014
Mulled Wine Cranberry Sauce
My friend Eileen Carroll originally sent me a recipe for this and I've scanned over a few more to come up with something that I thought would be easy and delicious. This is so simple to make that anyone can do it, no matter how culinarily challenged you may be!
2 bags of cranberries
1 cup of brown sugar
Zest and juice of one large orange
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1 cup of red wine (do not use a dessert wine, but anything else should be fine)
Put all of this in a pot and put on high heat until it starts to come to a boil. Then cover it, turn it down to medium, and let it cook for 5 minutes. Remove the top and with a potato masher, mash it till your desired consistency.
Let it cook and then serve at room temperature.
2 bags of cranberries
1 cup of brown sugar
Zest and juice of one large orange
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1 cup of red wine (do not use a dessert wine, but anything else should be fine)
Put all of this in a pot and put on high heat until it starts to come to a boil. Then cover it, turn it down to medium, and let it cook for 5 minutes. Remove the top and with a potato masher, mash it till your desired consistency.
Let it cook and then serve at room temperature.
Monday, November 3, 2014
Mashed potatoes
Another standard that no one's kitchen routine should be missing! And so easy . . .
Cut two pounds of potatoes (any kind really . . . some will tell you only to use white because yellow potatoes are too waxy for mashing, but I disagree) into large chunks and cover them with cold water.
It's up to you whether or not to peel them -- if you don't, make sure they are very well washed. Red-skinned potatoes make for the most attractive skins in your mash.
Add in a tablespoon of salt to the water and bring it up to a boil. Let the potatoes boil for 15 minutes, and then drain them well.
I like to use my stand mixer for very creamy potatoes, and you could use a hand mixer for the same effect. But if you like lumpier potatoes, a hand masher works perfectly well.
Add 1/2 teaspoon of fresh cracked black pepper, 2 tablespoons of butter and 1/3 cup of whole milk to your potatoes and mash them up to your desired consistency. Taste to make sure there's enough salt and pepper and if not, add more to taste.
Some options to flavor up your mashed potatoes:
1. Add in a teaspoon of rosemary, thyme or herbs de provence.
2. Grate 3 cloves of garlic on top of your butter and melt it in the microwave for 1 minute before adding to your potatoes
3. Substitute sour cream for the milk
4. Cut in a few stalks of chives
5. Stir in some shredded cheddar or parmigiana cheese
Cut two pounds of potatoes (any kind really . . . some will tell you only to use white because yellow potatoes are too waxy for mashing, but I disagree) into large chunks and cover them with cold water.
It's up to you whether or not to peel them -- if you don't, make sure they are very well washed. Red-skinned potatoes make for the most attractive skins in your mash.
Add in a tablespoon of salt to the water and bring it up to a boil. Let the potatoes boil for 15 minutes, and then drain them well.
I like to use my stand mixer for very creamy potatoes, and you could use a hand mixer for the same effect. But if you like lumpier potatoes, a hand masher works perfectly well.
Add 1/2 teaspoon of fresh cracked black pepper, 2 tablespoons of butter and 1/3 cup of whole milk to your potatoes and mash them up to your desired consistency. Taste to make sure there's enough salt and pepper and if not, add more to taste.
Some options to flavor up your mashed potatoes:
1. Add in a teaspoon of rosemary, thyme or herbs de provence.
2. Grate 3 cloves of garlic on top of your butter and melt it in the microwave for 1 minute before adding to your potatoes
3. Substitute sour cream for the milk
4. Cut in a few stalks of chives
5. Stir in some shredded cheddar or parmigiana cheese
Roasted Potatoes/Hash Browns
I can't believe I haven't posted this one sooner -- this is such an easy side dish to make ahead and throw in the oven while you're entertaining. And it's always a huge hit with everyone. They also double as great hash browns for brunch.
For 6-8 people, take 3 pounds of small potatoes (red bliss, fingerling, etc) and cut into large bite sized pieces.
Throw them into a baking dish and add just enough olive oil to lightly coat all the potatoes.
Sprinkle with 1 tablespoon salt, 1 teaspoon fresh cracked black pepper, 1 tablespoon dried rosemary (don't use fresh rosemary -- it will burn), and 1 tablespoon minced garlic. Mix this all together with your hands (sure, you can use a spoon too if you must, but hands are best to make sure everything is coated well) and place in a 425 degree oven for about 45 minutes.
Check them every 15 minutes, stirring gently. When they're all browned and crispy, they're ready to serve.
For 6-8 people, take 3 pounds of small potatoes (red bliss, fingerling, etc) and cut into large bite sized pieces.
Throw them into a baking dish and add just enough olive oil to lightly coat all the potatoes.
Sprinkle with 1 tablespoon salt, 1 teaspoon fresh cracked black pepper, 1 tablespoon dried rosemary (don't use fresh rosemary -- it will burn), and 1 tablespoon minced garlic. Mix this all together with your hands (sure, you can use a spoon too if you must, but hands are best to make sure everything is coated well) and place in a 425 degree oven for about 45 minutes.
Check them every 15 minutes, stirring gently. When they're all browned and crispy, they're ready to serve.
Lemon-Herb grilled Pork Tenderloin
This is one of my "go to" dishes for entertaining because it's a little bit special to serve and ridiculously easy to prepare.
In a large ziploc bag, place 2 pork tenderloins for every 6-8 people you are trying to serve.
To the bag, add the juice of 2 lemons, 1/4 cup of olive oil, 1 tablespoon of salt, and 3 tablespoons of herbs de provence. (Most have black pepper in them, but if your mixture doesn't, add about a teaspoon of fresh cracked black pepper as well).
Seal up the bag and massage the marinade and herb mixture until it evenly coats all of the tenderloins.
Cook them on a hot grill that's on medium/high heat. Make sure that each side gets nicely grilled. They will take anywhere from 20-30 minutes depending on how thick they are. They are done when you press them and they feel mostly firm with only a little bit of give.
Remove them to a platter and cover with foil for 10 minutes before slicing into medallions for serving.
These pair well with roasted or mashed potatoes, and an earthy vegetable like root veggies or brussels sprouts.
In a large ziploc bag, place 2 pork tenderloins for every 6-8 people you are trying to serve.
To the bag, add the juice of 2 lemons, 1/4 cup of olive oil, 1 tablespoon of salt, and 3 tablespoons of herbs de provence. (Most have black pepper in them, but if your mixture doesn't, add about a teaspoon of fresh cracked black pepper as well).
Seal up the bag and massage the marinade and herb mixture until it evenly coats all of the tenderloins.
Cook them on a hot grill that's on medium/high heat. Make sure that each side gets nicely grilled. They will take anywhere from 20-30 minutes depending on how thick they are. They are done when you press them and they feel mostly firm with only a little bit of give.
Remove them to a platter and cover with foil for 10 minutes before slicing into medallions for serving.
These pair well with roasted or mashed potatoes, and an earthy vegetable like root veggies or brussels sprouts.
Monday, September 22, 2014
Chicken Milanese
1 egg
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices
1 cup of plain breadcrumbs
1/3 cup grated parmigiano reggiano cheese
Zest of one lemon
1 tsp. fresh cracked black pepper
1 tsp dried thyme
Olive oil
In one shallow soup sized bowl, whisk together the egg and milk.
Place the breadcrumbs, cheese, lemon zest, pepper and thyme in another similarly shaped bowl and stir until they're well incorporated
Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.
Dip the chicken in the egg/milk mixture, one piece at a time and let any excess drain off the meat.
Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.
Cook on one side for 4-5 minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.
Place the cutlets on a paper towel to drain off excess oil before serving.
You can squirt them with lemon juice before serving if desired.
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices
1 cup of plain breadcrumbs
1/3 cup grated parmigiano reggiano cheese
Zest of one lemon
1 tsp. fresh cracked black pepper
1 tsp dried thyme
Olive oil
In one shallow soup sized bowl, whisk together the egg and milk.
Place the breadcrumbs, cheese, lemon zest, pepper and thyme in another similarly shaped bowl and stir until they're well incorporated
Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.
Dip the chicken in the egg/milk mixture, one piece at a time and let any excess drain off the meat.
Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.
Cook on one side for 4-5 minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.
Place the cutlets on a paper towel to drain off excess oil before serving.
You can squirt them with lemon juice before serving if desired.
Chicken/Veal Parmigiana
Cook up a batch of breaded chicken/veal cutlets (http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html.)
While they're cooking, line a baking dish with a layer of marinara sauce (http://judyfoodislove.blogspot.com/2013/10/marinara-sauce.html) or whatever tomato based sauce you like best.
When the meat is done, place it on top of the sauce, cover with more sauce, and sprinkle with grated mozzarella cheese. I also like to add a little bit of smoked cheese to the dish (mozzarella, fontina or provolone).
Put this into a 425 degree oven for about 5-7 minutes until the cheese melts and gets bubbly.
Serve with a side of pasta.
While they're cooking, line a baking dish with a layer of marinara sauce (http://judyfoodislove.blogspot.com/2013/10/marinara-sauce.html) or whatever tomato based sauce you like best.
When the meat is done, place it on top of the sauce, cover with more sauce, and sprinkle with grated mozzarella cheese. I also like to add a little bit of smoked cheese to the dish (mozzarella, fontina or provolone).
Put this into a 425 degree oven for about 5-7 minutes until the cheese melts and gets bubbly.
Serve with a side of pasta.
Chicken/Veal Marsala
An Italian restaurant staple -- but soooo easy to make in your own home.
Start with breaded chicken or veal cutlets: http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html.
Using the same pan, add 1-2 more tbsp. of olive oil, one shallot which you've sliced thinly, and 8 ounces of sliced mushrooms (I like Baby Bellas, but white button are fine too). Cook these until the mushrooms start to wilt and then turn the heat up to medium/high.
Add 1 cup of marsala wine (a $5-6 bottle is more than good enough for cooking, but do NOT buy anything labled "cooking wine" because it's full of extra salt). Be very careful if you're cooking on a gas stove because it might flame up.
Let the wine reduce by about 50% and then rewarm the meat in the sauce so that it's thoroughly coated.
Serve with the remaining sauce and mushroom mixture spooned over the meat and enjoy!
Start with breaded chicken or veal cutlets: http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html.
Using the same pan, add 1-2 more tbsp. of olive oil, one shallot which you've sliced thinly, and 8 ounces of sliced mushrooms (I like Baby Bellas, but white button are fine too). Cook these until the mushrooms start to wilt and then turn the heat up to medium/high.
Add 1 cup of marsala wine (a $5-6 bottle is more than good enough for cooking, but do NOT buy anything labled "cooking wine" because it's full of extra salt). Be very careful if you're cooking on a gas stove because it might flame up.
Let the wine reduce by about 50% and then rewarm the meat in the sauce so that it's thoroughly coated.
Serve with the remaining sauce and mushroom mixture spooned over the meat and enjoy!
Chicken/Veal picatta
Ingredients:
Breaded chicken or veal cutlets: http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html.
2/3 cup dry white wine
Juice of one lemon
1 tablespoon of capers
After cooking up the cutlets, turn the heat up to medium/high and without washing the pan, add the white wine and lemon juice. If you're using a gas stove it might flame up because of the alcohol so stand back.
When the liquids have reduced by about 50%, add the capers and swirl them around. Then add back in the meat for a minute or two so that it can re-warm and soak up the sauce.
Serve right away, pouring the extra liquid and capers over each piece.
Breaded chicken or veal cutlets: http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html.
2/3 cup dry white wine
Juice of one lemon
1 tablespoon of capers
After cooking up the cutlets, turn the heat up to medium/high and without washing the pan, add the white wine and lemon juice. If you're using a gas stove it might flame up because of the alcohol so stand back.
When the liquids have reduced by about 50%, add the capers and swirl them around. Then add back in the meat for a minute or two so that it can re-warm and soak up the sauce.
Serve right away, pouring the extra liquid and capers over each piece.
Breaded chicken/veal cutlets
So simple . . . and so good. A wonderful staple for any week night, and even the pickiest of kids will usually eat them. And also the base for many delicious chicken dishes that are easy to make.
1 egg
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices OR
1 pound of veal scallopine, pounded thin
1 cup of Italian seasoned bread crumbs (you can buy these pre-made and Progresso's are the best. But you can also take plain bread crumbs and add some grated parmesan cheese, pepper and oregano and make your own)
Olive oil
In one shallow soup sized bowl, whisk together the egg and milk.
Place the breadcrumbs in another similarly shaped bowl.
Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.
Dip the meal in the egg/milk mixture, one piece at a time and let any excess drain off the meat.
Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.
Cook on one side for 4-5 minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.
Place the cutlets on a paper towel to drain off excess oil before serving.
1 egg
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices OR
1 pound of veal scallopine, pounded thin
1 cup of Italian seasoned bread crumbs (you can buy these pre-made and Progresso's are the best. But you can also take plain bread crumbs and add some grated parmesan cheese, pepper and oregano and make your own)
Olive oil
In one shallow soup sized bowl, whisk together the egg and milk.
Place the breadcrumbs in another similarly shaped bowl.
Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.
Dip the meal in the egg/milk mixture, one piece at a time and let any excess drain off the meat.
Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.
Cook on one side for 4-5 minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.
Place the cutlets on a paper towel to drain off excess oil before serving.
Tuesday, September 16, 2014
Product Review -- Trader Joe's Chicken Sausages
I am one of those people who likes to put out a home cooked meal most nights of the week. I think it encourages good eating habits, helps to teach kids good manners (though you'd never know that some nights at our house!), and I love the time we have sharing stories of our days.
But my husband and I both work full time, and while I have a great arrangement with work and leave at 4:30 most days so I can be home for dinner, I don't have the time to make a complicated meal -- some nights, I come home to a house full of starving people and have no more than 20 minutes to put dinner on the table (Rachel Ray, eat your heart out!)
One of my standby main courses is Trader Joe's chicken sausages. Here's a link to their Sweet Italian Style Sausage, http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1609, which is definitely good, but there are other versions I like even better.
My favorite is the Smoked Sausages with Apple and Chardonnay -- they have the taste of a good kielbasa, with a little sweet from the apples. I love them with some honey-mustard on the side.
The Basil Pesto version is also fabulous -- tastes just as you'd expect! They're great as is, but could also be served with some marinara sauce for dipping.
If you like some fire in your sausage, they have a chicken Andouille that really hits the spot -- either alone or in your version of jambalaya, they're fabulous.
There are a few other versions that I haven't tried, but I like them for the ease of cooking (7-10 minutes on the grill or in a skillet and they're done), and the relative health of them (the fat content is low and the sodium content isn't bad for a sausage).
Keep a few packs in your freezer -- you'll love them.!
But my husband and I both work full time, and while I have a great arrangement with work and leave at 4:30 most days so I can be home for dinner, I don't have the time to make a complicated meal -- some nights, I come home to a house full of starving people and have no more than 20 minutes to put dinner on the table (Rachel Ray, eat your heart out!)
One of my standby main courses is Trader Joe's chicken sausages. Here's a link to their Sweet Italian Style Sausage, http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1609, which is definitely good, but there are other versions I like even better.
My favorite is the Smoked Sausages with Apple and Chardonnay -- they have the taste of a good kielbasa, with a little sweet from the apples. I love them with some honey-mustard on the side.
The Basil Pesto version is also fabulous -- tastes just as you'd expect! They're great as is, but could also be served with some marinara sauce for dipping.
If you like some fire in your sausage, they have a chicken Andouille that really hits the spot -- either alone or in your version of jambalaya, they're fabulous.
There are a few other versions that I haven't tried, but I like them for the ease of cooking (7-10 minutes on the grill or in a skillet and they're done), and the relative health of them (the fat content is low and the sodium content isn't bad for a sausage).
Keep a few packs in your freezer -- you'll love them.!
Monday, September 15, 2014
Pot Roast
This is actually one of my favorite Sunday night meals . . . I start it simmering early in the day and the house smells so good all day long. It's so satisfying at the end of a cold winter day.
This recipe will feed 4-6 people. You can adjust as needed.
2 pounds of chuck beef (you need a cut with a fair amount of fat and connective tissue so it will melt into the meat and be really tender -- don't mess around with a "better" cut of beef because quite frankly, it won't be nearly as good).
1 large onion, cut into chunks
3 stalks of celery, diced
3-4 large carrots, peeled and diced
2 large potatoes, or 4-6 smaller ones, washed and cut into bite sized pieces (no need to peel if they're well-washed)
salt and pepper
1 tsp. each of dried thyme and rosemary
2-3 tbsp. olive oil
2 cups of chicken broth
1/2 cup frozen peas
1 pint of mushrooms, sliced (I like Baby Bellas, but white button are just fine too)
2 tbsp. flour
Sprinkle the beef on both sides with liberal amounts of salt and pepper and in a skillet, brown it on both sides in olive oil. (this step and the next can be skipped and you can put everything straight into the crock pot or pot you'll use to simmer, but it does add some extra flavor).
Once it's done, saute the veggies (except for the peas and mushrooms) in the same pan, until they brown and pick up all the bits of meat on them. (also optional, but yummy for developing more flavor). Sprinkle them with just a bit of salt to release the water in the veggies.
Put the beef in the bottom of your cooking vessel, cover with the veggies, add the remaining herbs, and cover with the chicken broth.
Set your crock pot for low and simmer for 6 hours, or set your oven burner on low and also simmer for 6 hours.
When the time is up, gently remove the pot roast, and cover it with foil to let the meat rest. Sprinkle the flour into the broth and veggies and whisk it until it's all incorporated into the broth. Add the peas and mushrooms, and cook for another 20 minutes.
Just before serving, gently slice the pot roast with the grain of the meat -- it should really just fall apart by this time. Put some gravy over the top of it and serve the rest of the gravy and veggies as a side dish.
I love serving mashed potatoes with this meal, but egg noodles are great too.
This recipe will feed 4-6 people. You can adjust as needed.
2 pounds of chuck beef (you need a cut with a fair amount of fat and connective tissue so it will melt into the meat and be really tender -- don't mess around with a "better" cut of beef because quite frankly, it won't be nearly as good).
1 large onion, cut into chunks
3 stalks of celery, diced
3-4 large carrots, peeled and diced
2 large potatoes, or 4-6 smaller ones, washed and cut into bite sized pieces (no need to peel if they're well-washed)
salt and pepper
1 tsp. each of dried thyme and rosemary
2-3 tbsp. olive oil
2 cups of chicken broth
1/2 cup frozen peas
1 pint of mushrooms, sliced (I like Baby Bellas, but white button are just fine too)
2 tbsp. flour
Sprinkle the beef on both sides with liberal amounts of salt and pepper and in a skillet, brown it on both sides in olive oil. (this step and the next can be skipped and you can put everything straight into the crock pot or pot you'll use to simmer, but it does add some extra flavor).
Once it's done, saute the veggies (except for the peas and mushrooms) in the same pan, until they brown and pick up all the bits of meat on them. (also optional, but yummy for developing more flavor). Sprinkle them with just a bit of salt to release the water in the veggies.
Put the beef in the bottom of your cooking vessel, cover with the veggies, add the remaining herbs, and cover with the chicken broth.
Set your crock pot for low and simmer for 6 hours, or set your oven burner on low and also simmer for 6 hours.
When the time is up, gently remove the pot roast, and cover it with foil to let the meat rest. Sprinkle the flour into the broth and veggies and whisk it until it's all incorporated into the broth. Add the peas and mushrooms, and cook for another 20 minutes.
Just before serving, gently slice the pot roast with the grain of the meat -- it should really just fall apart by this time. Put some gravy over the top of it and serve the rest of the gravy and veggies as a side dish.
I love serving mashed potatoes with this meal, but egg noodles are great too.
Crock Pot "Roasted" Chicken
It's back to school time and I'm seeing more and more requests for crock-pot meals for busy parents who want to come home to a meal that's already to be served.
I've posted some others in the past (beef stew, pulled pork, etc . . .) but you can also "roast" an entire chicken in a crock pot and it comes out moist and delicious. And it's easy!
Line the bottom of the crock pot with one onion, cut into large slices, 3 celery stalks, and 2-3 carrots, peeled and sliced in half. Sprinkle with a little bit of salt, just to release the water in the chicken.
Season your chicken as you usually do (here's how I like to do mine -- brining is optional, but does improve flavor and juiciness -- http://judyfoodislove.blogspot.com/2013/10/roasted-chicken.html.)
Place the chicken on top of the veggies, cover your pot, turn it on, and let it cook for 6 hours.
The meat will be fully cooked and fall-off-the-bone tender. But the skin will be (there's no other word for it) flaccid. You can simply peel off the skin, or if you'd like, put it underneath the broiler for 2-3 minutes to crisp it up.
There will not be adequate juices or fond in the pot to make gravy. You could do a little bit of pan gravy with chicken stock if you'd like:
Melt 2 tablespoons of butter or olive oil, and whisk in 2 tablespoons of flour. Once it's cooked for a minute or two, whisk in a cup of chicken stock and keep whisking until it's reached the temperature and consistency you like. You could use a little white wine or lemon juice for extra flavor as well.
Hope this makes your weeknight dinners a little more special!
I've posted some others in the past (beef stew, pulled pork, etc . . .) but you can also "roast" an entire chicken in a crock pot and it comes out moist and delicious. And it's easy!
Line the bottom of the crock pot with one onion, cut into large slices, 3 celery stalks, and 2-3 carrots, peeled and sliced in half. Sprinkle with a little bit of salt, just to release the water in the chicken.
Season your chicken as you usually do (here's how I like to do mine -- brining is optional, but does improve flavor and juiciness -- http://judyfoodislove.blogspot.com/2013/10/roasted-chicken.html.)
Place the chicken on top of the veggies, cover your pot, turn it on, and let it cook for 6 hours.
The meat will be fully cooked and fall-off-the-bone tender. But the skin will be (there's no other word for it) flaccid. You can simply peel off the skin, or if you'd like, put it underneath the broiler for 2-3 minutes to crisp it up.
There will not be adequate juices or fond in the pot to make gravy. You could do a little bit of pan gravy with chicken stock if you'd like:
Melt 2 tablespoons of butter or olive oil, and whisk in 2 tablespoons of flour. Once it's cooked for a minute or two, whisk in a cup of chicken stock and keep whisking until it's reached the temperature and consistency you like. You could use a little white wine or lemon juice for extra flavor as well.
Hope this makes your weeknight dinners a little more special!
Thursday, September 11, 2014
Pasta alla Putanesca
This is an extremely flavorful and bold pasta sauce and the name literally means "of the whore" because of no holds barred flavors. It's also very easy to make, so I suggest you cook up a pot and enjoy!
1/4 cup extra virgin olive oil
1 medium onion, diced
4 large cloves garlic, minced
8 anchovy filets or two tablespoons of anchovy paste
2 28 ounce cans of crushed tomatoes
1 cup of kalamata olives, roughly chopped
2 tablespoons of capers, drained
1/2 tablespoon dried basil
1/4 tablespoon of red pepper flakes
Heat the oil over medium heat and add the onion, garlic and anchovies -- saute until the veggies are translucent and the anchovies have all but dissolved into the oil (they'll take on a wonderfully toasty flavor). Add the red pepper flakes at this point and saute for another minute.
Then add the rest of the ingredients, and once it comes up to a low boil, turn the heat down to medium/low and simmer for 40-60 minutes.
Can be served over any pasta, but I like it with spaghetti, bucatini or some other hearty long past.
1/4 cup extra virgin olive oil
1 medium onion, diced
4 large cloves garlic, minced
8 anchovy filets or two tablespoons of anchovy paste
2 28 ounce cans of crushed tomatoes
1 cup of kalamata olives, roughly chopped
2 tablespoons of capers, drained
1/2 tablespoon dried basil
1/4 tablespoon of red pepper flakes
Heat the oil over medium heat and add the onion, garlic and anchovies -- saute until the veggies are translucent and the anchovies have all but dissolved into the oil (they'll take on a wonderfully toasty flavor). Add the red pepper flakes at this point and saute for another minute.
Then add the rest of the ingredients, and once it comes up to a low boil, turn the heat down to medium/low and simmer for 40-60 minutes.
Can be served over any pasta, but I like it with spaghetti, bucatini or some other hearty long past.
Tuesday, September 9, 2014
Fish filets al fresco
This dish came to be one night when I had some left-over bruschetta topping in the fridge, and some tilapia filets I needed to cook. It was so good that a devoted fish disliker in my neighborhood, decided that she might actually like fish after all!
Any kind of basic fish filet (tilapia, flounder, sole, etc) and dredge them in cornmeal that is lightly seasoned with salt and pepper.
Saute the fish filets in olive oil or, to save calories, cooking spray like Pam.
Then top with bruschetta topping and serve:
1 pound of tomatoes (if it's the summer, use a farmer's market tomato if at all possible. If not, use grape tomatoes) diced into small pieces.
1 tablespoon of fresh basil, minced
1/4 small red onion, minced
1/4 tsp. kosher salt and a few grinds of fresh cracked black pepper
3 tablespoons olive oil
Mix the topping together and let it sit for at least 30 minutes, preferably not in the refrigerator.
Any kind of basic fish filet (tilapia, flounder, sole, etc) and dredge them in cornmeal that is lightly seasoned with salt and pepper.
Saute the fish filets in olive oil or, to save calories, cooking spray like Pam.
Then top with bruschetta topping and serve:
1 pound of tomatoes (if it's the summer, use a farmer's market tomato if at all possible. If not, use grape tomatoes) diced into small pieces.
1 tablespoon of fresh basil, minced
1/4 small red onion, minced
1/4 tsp. kosher salt and a few grinds of fresh cracked black pepper
3 tablespoons olive oil
Mix the topping together and let it sit for at least 30 minutes, preferably not in the refrigerator.
Monday, September 8, 2014
Rosemary/Mustard Potato Salad
Continuing my quest for alternative potato salads, this weekend I made yet another new version that was very well received.
2 pounds of red-skin potatoes
1 1/2 tablespoons of fresh rosemary, finely chopped
1 tablespoon of dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cloves of garlic, grated or minced
1/4 cup of olive oil
1/8 cup of red wine vinegar
Boil the potatoes whole, until fork tender (about 20 minutes on a full boil) and when they've cooled slightly, cut them into large bite sized pieces (generally, cut them into quarters, but for larger potatoes, cut as needed).
Combine all the other ingredients in a small bowl, whisking together to emulsify them, and toss with the cut potatoes while they're still warm (because they will absorb the dressing better and flavor the whole potato).
Let this sit for at least a few hours (if not overnight) before serving, and make sure it's not ice cold when serving.
2 pounds of red-skin potatoes
1 1/2 tablespoons of fresh rosemary, finely chopped
1 tablespoon of dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cloves of garlic, grated or minced
1/4 cup of olive oil
1/8 cup of red wine vinegar
Boil the potatoes whole, until fork tender (about 20 minutes on a full boil) and when they've cooled slightly, cut them into large bite sized pieces (generally, cut them into quarters, but for larger potatoes, cut as needed).
Combine all the other ingredients in a small bowl, whisking together to emulsify them, and toss with the cut potatoes while they're still warm (because they will absorb the dressing better and flavor the whole potato).
Let this sit for at least a few hours (if not overnight) before serving, and make sure it's not ice cold when serving.
Tuesday, August 12, 2014
Potato Salad
Growing up, I never really cared for potato salad. It started with my dislike of mayonnaise, but even when I learned how to tolerate it in the right amounts, I just found traditional potato salad boring. I fared better with the tarter German-style potato salad, with the bacon and vinegar, but many miss the creamy dressing of the more traditional style.
Today, as I compounded a potato salad for a big gathering of friends, I thought about how to marry the two, and make one that is a little more gourmet and a lot more flavorful . . . but still great for a picnic or backyard cookout. Here's what I came up with and it's pretty darn good, even if I do say so myself.
This recipe should be enough for 8 people.
2 - 2.5 pounds of small red-skin potatoes
1/3 cup good quality mayo (I like Hellman's light mayo) or vegannaise if you'd like a vegan version
1/4 cup cider vinegar
1/2 tsp. celery seed
1 tsp. crushed/minced rosemary leaves
1/2 tsp. fresh cracked black peppers
1 bunch of scallions
OPTIONAL: 4 ounces of pancetta and 1 tbsp. olive oil (I purposefully did not use regular bacon as the flavor can become overwhelming)
1 tsp salt (only necessary if you don't use the pancetta
Cover the potatoes in water, bring to a boil, turn the head down to medium/low, and let them simmer for 20-30 minutes, until the largest one is fork tender. When they're done, put them on a cookie sheet to cool for about 30 minutes.
To make the dressing:
Saute the pancetta in olive oil and once it's browned, put all of it into the bottom of your serving bowl, including the oil (which will be infused not just with the flavor of the pancetta, but the saltiness from the cured meat as well). You can skip this step to make it vegetarian, but if you do, add the salt to the rest of the ingredients.
Take your bunch of scallions and cut off the very bottoms, and about 1-2 inches of the top, and then dice them. Add this to the pancetta and oil, and then add the rest of the ingredients. Stir together with a whisk and let it sit for a bit to settle and marry the flavors.
When the potatoes are mostly, but not entirely, cool, cut them into large bite sized pieces. Toss them in with the dressing, and taste for seasonings to see if it needs more of anything. Then refrigerate for at least a few hours before serving so the flavors can meld together and permeate the potatoes.
Enjoy!
Today, as I compounded a potato salad for a big gathering of friends, I thought about how to marry the two, and make one that is a little more gourmet and a lot more flavorful . . . but still great for a picnic or backyard cookout. Here's what I came up with and it's pretty darn good, even if I do say so myself.
This recipe should be enough for 8 people.
2 - 2.5 pounds of small red-skin potatoes
1/3 cup good quality mayo (I like Hellman's light mayo) or vegannaise if you'd like a vegan version
1/4 cup cider vinegar
1/2 tsp. celery seed
1 tsp. crushed/minced rosemary leaves
1/2 tsp. fresh cracked black peppers
1 bunch of scallions
OPTIONAL: 4 ounces of pancetta and 1 tbsp. olive oil (I purposefully did not use regular bacon as the flavor can become overwhelming)
1 tsp salt (only necessary if you don't use the pancetta
Cover the potatoes in water, bring to a boil, turn the head down to medium/low, and let them simmer for 20-30 minutes, until the largest one is fork tender. When they're done, put them on a cookie sheet to cool for about 30 minutes.
To make the dressing:
Saute the pancetta in olive oil and once it's browned, put all of it into the bottom of your serving bowl, including the oil (which will be infused not just with the flavor of the pancetta, but the saltiness from the cured meat as well). You can skip this step to make it vegetarian, but if you do, add the salt to the rest of the ingredients.
Take your bunch of scallions and cut off the very bottoms, and about 1-2 inches of the top, and then dice them. Add this to the pancetta and oil, and then add the rest of the ingredients. Stir together with a whisk and let it sit for a bit to settle and marry the flavors.
When the potatoes are mostly, but not entirely, cool, cut them into large bite sized pieces. Toss them in with the dressing, and taste for seasonings to see if it needs more of anything. Then refrigerate for at least a few hours before serving so the flavors can meld together and permeate the potatoes.
Enjoy!
Friday, July 25, 2014
Turkey Burgers
(Almost) Everyone loves a healthier alternative to hamburgers, but let's face it, a plain old turkey burger is pretty damn boring and dry. So I've played around with my turkey burgers and while there are a million ways to make them, here's my favorite -- it's juicy and flavorful, but the seasonings don't overwhelm the flavor of the meat.
1 pound of ground turkey breast
1 egg (this helps hold the fragile meat together when grilling)
2 tbsp. worchestershire sauce
1 tbsp. herbs de provence
1/4 tsp. salt (you don't need much -- there's already plenty in the worchestershire sauce)
Form this into either four or six patties, and make sure you cook them till they're well done.
Serve on your favorite rolls with your condiments of choice -- I really like a dijon mustard on these burgers.
1 pound of ground turkey breast
1 egg (this helps hold the fragile meat together when grilling)
2 tbsp. worchestershire sauce
1 tbsp. herbs de provence
1/4 tsp. salt (you don't need much -- there's already plenty in the worchestershire sauce)
Form this into either four or six patties, and make sure you cook them till they're well done.
Serve on your favorite rolls with your condiments of choice -- I really like a dijon mustard on these burgers.
Monday, July 14, 2014
Corn stock
After I cut the corn off a dozen ears last night, it occurred to me that it was a shame to waste those cobs with all the shreds of corn still clinging to them. So I put them into a big pot, added a large onion that I peeled and quartered, and 1 tablespoon of salt.
I simmered this for a few hours and strained the liquid through a sieve.
It smells WONDERFUL! Am going to use it for a base for my corn chowder -- should make it extra rich and yummy.
Warning, though -- it looks exactly like urine :)
I simmered this for a few hours and strained the liquid through a sieve.
It smells WONDERFUL! Am going to use it for a base for my corn chowder -- should make it extra rich and yummy.
Warning, though -- it looks exactly like urine :)
Tuesday, July 8, 2014
Corn, Tomato and Feta Salad
6 ears of corn (or 3 cans of corn, packed in water)
1 pint of grape tomatoes, cut in half
1/4 red onion, diced
8 ounces of feta cheese, crumbled
1/2 tsp. fresh cracked black pepper
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp. fresh basil, cut into a chiffonade (https://www.youtube.com/watch?v=yJEQFgfv7iw)
Cut the corn off the husks and drop it into boiling water for about 2-3 minutes. Drain off the water and rinse with cool water.
Then toss all the ingredients together, let it sit for at least an hour before serving, and enjoy.
You could also add grilled chicken, tofu or shrimp and turn this into a main course.
1 pint of grape tomatoes, cut in half
1/4 red onion, diced
8 ounces of feta cheese, crumbled
1/2 tsp. fresh cracked black pepper
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp. fresh basil, cut into a chiffonade (https://www.youtube.com/watch?v=yJEQFgfv7iw)
Cut the corn off the husks and drop it into boiling water for about 2-3 minutes. Drain off the water and rinse with cool water.
Then toss all the ingredients together, let it sit for at least an hour before serving, and enjoy.
You could also add grilled chicken, tofu or shrimp and turn this into a main course.
Monday, June 9, 2014
Pork Tenderloin with Asian Marinade
I adapted this marinade from one of the sauces that goes with the Bo Ssam recipe -- I let two port tenderloins soak in it for 6 hours, and cooked them on the grill, over medium heat, for about 25 minutes each. Was delicious!
1/3 cup canola oil
1/4 cup soy sauce
1/4 cup sherry vinegar
4 large garlic cloves, grated
2 tsps. ginger, grated
1/2 tsp. sesame oil
1 heaping tablespoon of brown sugar
Whisk this all together, and marinate away! Could easily be used for chicken, beef, or even a fish like salmon.
1/3 cup canola oil
1/4 cup soy sauce
1/4 cup sherry vinegar
4 large garlic cloves, grated
2 tsps. ginger, grated
1/2 tsp. sesame oil
1 heaping tablespoon of brown sugar
Whisk this all together, and marinate away! Could easily be used for chicken, beef, or even a fish like salmon.
Monday, May 19, 2014
Fettucine Pasta Salad
Nothing ground breaking in this recipe, but it was a tasty make-ahead for a crazy night, and the leftovers are great too.
1 pound of Fettucini
16 ounces of grape tomatoes, cut in half
3 medium zucchini, cut into cubes
1 cup of baby spinach, roughly chopped
1/2 cup fresh basil leaves, minced
1/2 red onion, diced
1/2 cup olive oil
1/4 cup red wine vinegar
zest of one lemon
1 tablespoon kosher salt
1 teaspoon fresh cracked black pepper
In a large bowl, combine all of the ingredients except for the pasta and spinach and mix well.
Break the dried fettucini into three pieces before boiling, and cook until al dente.
Drain the fettucini and while still steaming hot, pour it over the tomato/zucchini/herb mixture and let it sit for a minute or two. Then toss it together, allowing the hot pasta to "cook" the mixture a bit.
Either let it sit till room temperature, or cool in the fridge until about a hour before serving.
Then toss in the spinach right before serving, so it doesn't wilt too much.
Enjoy!
1 pound of Fettucini
16 ounces of grape tomatoes, cut in half
3 medium zucchini, cut into cubes
1 cup of baby spinach, roughly chopped
1/2 cup fresh basil leaves, minced
1/2 red onion, diced
1/2 cup olive oil
1/4 cup red wine vinegar
zest of one lemon
1 tablespoon kosher salt
1 teaspoon fresh cracked black pepper
In a large bowl, combine all of the ingredients except for the pasta and spinach and mix well.
Break the dried fettucini into three pieces before boiling, and cook until al dente.
Drain the fettucini and while still steaming hot, pour it over the tomato/zucchini/herb mixture and let it sit for a minute or two. Then toss it together, allowing the hot pasta to "cook" the mixture a bit.
Either let it sit till room temperature, or cool in the fridge until about a hour before serving.
Then toss in the spinach right before serving, so it doesn't wilt too much.
Enjoy!
Tuesday, May 13, 2014
Crock Pot Bo Ssam
I fully concede that this may be a sacrelige to those who care about authentic Korean cooking. And it's not quite as tasty as the real thing, nor does it make your house smell as good. But I don't always have 6 hours to tend and baste a big old pork butt simmering away in my oven -- for the weeknight when you have that Bo Ssam craving, this substitute will do.
Here's the original posting I did, which contains a link to the NY Times' piece about David Chang and his Bo Ssam Miracle. http://judyfoodislove.blogspot.com/2014/01/bo-ssam.html
To make it a little more user friendly, here's what I do:
The night before you want to eat this, cover a pork butt in a 1 to 1 mixture of kosher salt and sugar and let it marinate overnight.
Rinse it off this morning and put it in a crock pot with about 1/3 cup apple juice (I'm sure water would work just fine).
Cover the top of it with brown sugar and a wee bit more salt.
Cover and turn the crock pot onto low heat and let it cook for the entire day (I start mine by 7:30 at the latest, as I'm running out the door).
Make the same sauces and serve as described in the link above. You don't get all the same crispy/crusty pieces you would after a long day in the oven, but trust me, it's still tastier than 90% of the other pork dishes you'd ever make.
Here's the original posting I did, which contains a link to the NY Times' piece about David Chang and his Bo Ssam Miracle. http://judyfoodislove.blogspot.com/2014/01/bo-ssam.html
To make it a little more user friendly, here's what I do:
The night before you want to eat this, cover a pork butt in a 1 to 1 mixture of kosher salt and sugar and let it marinate overnight.
Rinse it off this morning and put it in a crock pot with about 1/3 cup apple juice (I'm sure water would work just fine).
Cover the top of it with brown sugar and a wee bit more salt.
Cover and turn the crock pot onto low heat and let it cook for the entire day (I start mine by 7:30 at the latest, as I'm running out the door).
Make the same sauces and serve as described in the link above. You don't get all the same crispy/crusty pieces you would after a long day in the oven, but trust me, it's still tastier than 90% of the other pork dishes you'd ever make.
Monday, May 5, 2014
Pan-elet (a new Breakfast treat!)
I made this one up on the spot one morning -- had unexpected house guests and neither enough eggs to make some sort of omelet, nor enough pancake mix to make pancakes. So, I combined them both with some other ingredients and came up with a real treat.
In a large skillet that is oven-safe, I sauteed one large onion, which I diced, and about 1/2 cup of diced ham in a few tablespoons of olive oil. But you could use any ingredients you like -- breakfast meats or veggies.
As they're cooking, beat 4-6 eggs with a dollop of milk or half-and-half, and mix the eggs with a roughly equal amount of pancake batter (I like Aunt Jemimah Complete -- just add water and it's all done).
When your sauteed ingredients are done, pour the egg/pancake mixture over them, and gently stir them all together and allow the mixture to set in the pan. You could fold in some shredded cheese of your choice as well.
After the pan-elet has set for a few minutes, place it in a 400 degree oven for about 10 - 15 minutes, until it firms up and cooks through.
Slide it out of the pan, cut into slices and serve -- heartier and more filling than a mere omelet, this was a big hit at our breakfast table.
In a large skillet that is oven-safe, I sauteed one large onion, which I diced, and about 1/2 cup of diced ham in a few tablespoons of olive oil. But you could use any ingredients you like -- breakfast meats or veggies.
As they're cooking, beat 4-6 eggs with a dollop of milk or half-and-half, and mix the eggs with a roughly equal amount of pancake batter (I like Aunt Jemimah Complete -- just add water and it's all done).
When your sauteed ingredients are done, pour the egg/pancake mixture over them, and gently stir them all together and allow the mixture to set in the pan. You could fold in some shredded cheese of your choice as well.
After the pan-elet has set for a few minutes, place it in a 400 degree oven for about 10 - 15 minutes, until it firms up and cooks through.
Slide it out of the pan, cut into slices and serve -- heartier and more filling than a mere omelet, this was a big hit at our breakfast table.
Tuesday, April 22, 2014
Greek-style String Bean Salad
This is one of my favorite dishes for spring and summer parties, pot-lucks, or even just to have in the fridge to snack on for a few days.
1 pound of fresh string-beans
1/4 red onion, diced
1/2 cup chopped walnuts (omit if you are serving to anyone with nut allergies)
2 tablespoons fresh dill, minded
6 ounces of feta cheese, crumbled
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. of salt
1/2 tsp. of fresh cracked black pepper
Blanche the string beans in boiling water for about 3-4 minutes until they've softened up a bit, but are still crispy in the middle. Immediately submerge them into a large bowl filled with water and a lot of ice. This not only stops the cooking so the beans don't get too soft, but it also helps keep the bright green color of the fresh veggies.
Add all of the ingredients except for the feta and walnuts, toss it together well and let it sit for at least a few hours before serving so the flavors meld together.
Right before serving, toss in the feta and walnuts.
I like this dish served closer to room temp than cold right out of the fridge, but it does store well and last for days.
1 pound of fresh string-beans
1/4 red onion, diced
1/2 cup chopped walnuts (omit if you are serving to anyone with nut allergies)
2 tablespoons fresh dill, minded
6 ounces of feta cheese, crumbled
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. of salt
1/2 tsp. of fresh cracked black pepper
Blanche the string beans in boiling water for about 3-4 minutes until they've softened up a bit, but are still crispy in the middle. Immediately submerge them into a large bowl filled with water and a lot of ice. This not only stops the cooking so the beans don't get too soft, but it also helps keep the bright green color of the fresh veggies.
Add all of the ingredients except for the feta and walnuts, toss it together well and let it sit for at least a few hours before serving so the flavors meld together.
Right before serving, toss in the feta and walnuts.
I like this dish served closer to room temp than cold right out of the fridge, but it does store well and last for days.
Tuesday, April 15, 2014
Duck Bacon Lollipops
This appetizer is a staple at our annual Game Dinner and many neighborhood pot-luck dinners -- mostly because there's a wonderful boy in our neighborhood who loves this dish more than just about anything else :) I use duck bacon that I purchase at Balducci's in Alexandria but you can also order it on-line: http://www.dartagnan.com/Uncured-Smoked-Duck-Bacon/PSMBD002-1,default,pd.html.
You'll need bamboo skewers that you should soak for an hour before using so they don't burn up in the oven.
Cut the bacon in half and then put a piece on each skewer and then arrange them on a baking tray.
Drizzle them lightly with real maple syrup.
Place in a 400 degree oven for about 7-10 minutes until slightly crisp.
Serve and enjoy!
You'll need bamboo skewers that you should soak for an hour before using so they don't burn up in the oven.
Cut the bacon in half and then put a piece on each skewer and then arrange them on a baking tray.
Drizzle them lightly with real maple syrup.
Place in a 400 degree oven for about 7-10 minutes until slightly crisp.
Serve and enjoy!
Sake-Miso Black Cod
Compliments of my friend Lindsay McLaughlin
4 skinless sablefish fillets
3 T sweet white wine
3 T. Japanese sake
3 T. sugar
1/2 cup white miso paste
1 dried hot chile
Salt
Vegetable oil
Preparation:
Mix the wine, sugar, sake and the hot chile and bring it to a simmer in a pot and let this cook gently for 10 minutes. Remove the chile.
Add the miso and stir well to combine. Turn off the heat and let cool to room temperature.
Once the marinade is cool, coat the fish with it and set, covered, in the fridge for up to 2 days. You will need to marinate this for at least 6 hours.
4 skinless sablefish fillets
3 T sweet white wine
3 T. Japanese sake
3 T. sugar
1/2 cup white miso paste
1 dried hot chile
Salt
Vegetable oil
Preparation:
Mix the wine, sugar, sake and the hot chile and bring it to a simmer in a pot and let this cook gently for 10 minutes. Remove the chile.
Add the miso and stir well to combine. Turn off the heat and let cool to room temperature.
Once the marinade is cool, coat the fish with it and set, covered, in the fridge for up to 2 days. You will need to marinate this for at least 6 hours.
Kale Smoothies
Many of you know that I'm obsessed with kale -- I love it in just about any form. Lately, I've started doing kale smoothies for breakfast and I love them -- both because the kale, even when blended, is still hearty and filling, but also, because it pairs so well with fruit -- it takes on the sweetness of the fruit and enhances the taste. You really don't even taste the kale, per se, just enjoy the texture and heartiness.
You can make endless combinations but here are a few ideas to get you started:
In a blender, add:
4-5 ice cubes
1/2 cup vanilla almond milk (I prefer unsweetened, but sweetened is OK too)
1 cup of kale leaves (remove the stems)
1 cup of fruit of your choice (ideas below)
Optional -- 1/2 cup of plain or flavored yogurt if you want it a bit thicker
Optional -- 2 tbsp. agave nectar if you want your smoothie a little sweeter
Simply puree/liquefy until it's smooth and then enjoy!
Fruit combos I like (you can buy great no-sugar added fruit in the supermarket freezer section for smoothies -- saves so much time on prep and is still so healthy):
Pineapple, banana and a little bit of ginger root
Mango and banana with a dash of cinmammon
Strawberry and banana
Strawberry, banana and peach
Raspberries and cherries
Mixed berries --as many as you can find!
These are just a few ideas to get you started!
You can make endless combinations but here are a few ideas to get you started:
In a blender, add:
4-5 ice cubes
1/2 cup vanilla almond milk (I prefer unsweetened, but sweetened is OK too)
1 cup of kale leaves (remove the stems)
1 cup of fruit of your choice (ideas below)
Optional -- 1/2 cup of plain or flavored yogurt if you want it a bit thicker
Optional -- 2 tbsp. agave nectar if you want your smoothie a little sweeter
Simply puree/liquefy until it's smooth and then enjoy!
Fruit combos I like (you can buy great no-sugar added fruit in the supermarket freezer section for smoothies -- saves so much time on prep and is still so healthy):
Pineapple, banana and a little bit of ginger root
Mango and banana with a dash of cinmammon
Strawberry and banana
Strawberry, banana and peach
Raspberries and cherries
Mixed berries --as many as you can find!
These are just a few ideas to get you started!
Sweet Potato Casserole
There are plenty of versions of this casserole out there -- many of them full of butter and covered with sugary marshmellows. They're tasty, but sweet potatoes are a super-food --why ruin all that goodness with unnecessary fat and refined sugar, not to mention all the preservatives in marshmellows? Here's a healthier option to try this year which will feed 10 people as a side dish.
5 large sweet potatoes
1/2 cup orange juice
1 tsp. cinnamon
2 pinches of ground nutmeg (I prefer fresh ground, but pre-ground is OK too)
1 tsp. fresh ground ginger
1 egg, beaten
Optional topping -- 1/2 cut chopped pecans or walnuts mixed with 2 tablespoons brown sugar
Wrap the sweet potatoes in aluminum foil and bake them for 1 hour at 400 degrees. When they cool off, remove all the potato from the skin and place in a large mixing bowl. Add the remaining ingredients and mix thoroughly with a large whisk so it gets nice and smooth.
Place all of this into a baking dish that's greased with non-stick cooking spray and if you desire, sprinkle the nuts and brown sugar topping over the mixture.
Finally, place the dish in a 400 degree oven for 20-30 minutes, until it's heated through. Makes a great side dish for your holiday ham or turkey.
5 large sweet potatoes
1/2 cup orange juice
1 tsp. cinnamon
2 pinches of ground nutmeg (I prefer fresh ground, but pre-ground is OK too)
1 tsp. fresh ground ginger
1 egg, beaten
Optional topping -- 1/2 cut chopped pecans or walnuts mixed with 2 tablespoons brown sugar
Wrap the sweet potatoes in aluminum foil and bake them for 1 hour at 400 degrees. When they cool off, remove all the potato from the skin and place in a large mixing bowl. Add the remaining ingredients and mix thoroughly with a large whisk so it gets nice and smooth.
Place all of this into a baking dish that's greased with non-stick cooking spray and if you desire, sprinkle the nuts and brown sugar topping over the mixture.
Finally, place the dish in a 400 degree oven for 20-30 minutes, until it's heated through. Makes a great side dish for your holiday ham or turkey.
Thursday, March 27, 2014
German-style salad
Recently, good friends of our hosted a gourmet German dinner party and I offered to bring a salad. I perused various German salad recipes but all were either too heavy, or just not appealing in the context of the dinner I knew we were having. So after reading a lot of them, I took various elements that I liked from many of them, combined them into one salad and, even if I do say so myself, it was delicious!
About 2 hours before serving, I combined the following in a large bowl:
1 bag of shredded cabbage
1 large cucumber, diced
1/2 red onion, diced
1 package of fresh dill, minced
I tossed it with the following dressing and let it marinate:
2 tbsp. sour cream
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper to taste
And then right before serving, I also tossed in 6 ounces of dark leafy green lettuce (anything on the darker side would work - -baby kale would be amazing)
About 2 hours before serving, I combined the following in a large bowl:
1 bag of shredded cabbage
1 large cucumber, diced
1/2 red onion, diced
1 package of fresh dill, minced
I tossed it with the following dressing and let it marinate:
2 tbsp. sour cream
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper to taste
And then right before serving, I also tossed in 6 ounces of dark leafy green lettuce (anything on the darker side would work - -baby kale would be amazing)
Tuesday, March 18, 2014
Beans and Rice
So simple . . .so comforting . . . so healthy. What's not to love? Here's how I make it.
1 pound bag of dried Goya pink beans
1 onion, chopped
3-4 cloves of garlic, minced
2 -3 slices of ham, chopped (optional -- can do without for a vegetarian version)
1 tbsp. dried oregano
1 tsp. smoked paprika
1 tbsp. chili powder
1 tbsp. salt
A few shakes of tobasco sauce
water
Simply put all these ingredients in a pot, cover with water (water should be about an inch over the ingredients), bring to a boil, cover the pot, put the heat on low, and simmer for 3 hours until the beans are thoroughly tender and creamy. After about 2 hours, make sure there's still enough water and add more if needed. Then take an old fashioned potato masher and smash up the beans -- you still want them to have a lot of texture, but be just broken up enough that the whole mixture becomes creamy, but still lumpy. When they're done, add a few shakes of tobasco sauce -- it won't make them too spicy -- it just wakes up the flavor. And add more salt if needed, but don't do so until they're done, because the salt you add at the start will concentrate as it cooks.
Serve over your favorite rice -- I like whole grain brown rice best of all.
1 pound bag of dried Goya pink beans
1 onion, chopped
3-4 cloves of garlic, minced
2 -3 slices of ham, chopped (optional -- can do without for a vegetarian version)
1 tbsp. dried oregano
1 tsp. smoked paprika
1 tbsp. chili powder
1 tbsp. salt
A few shakes of tobasco sauce
water
Simply put all these ingredients in a pot, cover with water (water should be about an inch over the ingredients), bring to a boil, cover the pot, put the heat on low, and simmer for 3 hours until the beans are thoroughly tender and creamy. After about 2 hours, make sure there's still enough water and add more if needed. Then take an old fashioned potato masher and smash up the beans -- you still want them to have a lot of texture, but be just broken up enough that the whole mixture becomes creamy, but still lumpy. When they're done, add a few shakes of tobasco sauce -- it won't make them too spicy -- it just wakes up the flavor. And add more salt if needed, but don't do so until they're done, because the salt you add at the start will concentrate as it cooks.
Serve over your favorite rice -- I like whole grain brown rice best of all.
Thursday, February 20, 2014
Asian BBQ sauce
This is a sauce I use with game meat because it's pretty powerful and the game meat holds up well underneath it. But it could be used with anything, and indeed, with the omission of the last two ingredients, it pretty much becomes a basic BBQ sauce.
1 cup of ketchup
1/2 cup brown sugar
1 tablespoon spicy brown mustard
4 tablespoons each of of soy sauce and worchestershire sauce
1/4 cup honey
1/4 cup apple cider vinegar
1 tablespoon of Chinese Five Spice Powder
3 tablespoons of sriracha sauce (http://www.huyfong.com/no_frames/sriracha.htm)
Combine everything in a sauce pan, whisk thoroughly, and cook over medium heat until it thickens to your desired consistency.
This will stay fresh in your refrigerator for at least a month.
1 cup of ketchup
1/2 cup brown sugar
1 tablespoon spicy brown mustard
4 tablespoons each of of soy sauce and worchestershire sauce
1/4 cup honey
1/4 cup apple cider vinegar
1 tablespoon of Chinese Five Spice Powder
3 tablespoons of sriracha sauce (http://www.huyfong.com/no_frames/sriracha.htm)
Combine everything in a sauce pan, whisk thoroughly, and cook over medium heat until it thickens to your desired consistency.
This will stay fresh in your refrigerator for at least a month.
Barbecued Spare Ribs
So BBQ purists are going to lambaste me -- I'm not using a smoker (though I finally have one, though I've yet to break it in) and doing most of this in an oven, so I probably have no technical right to call them BBQ ribs. But I've got to tell you, these are GREAT - every time I make them, they're a huge hit. This is an easy cooking technique and if you've got a sauce you like, it's hard to go wrong.
Ingredients:
1 rack of baby back spare ribs
BBQ seasoning rub (I like the one from Tastefully Simple but anything will do)
1 orange, sliced
1 onion, sliced
2 tablespoons liquid smoke (http://www.colgin.com/liquid-smoke.php)
BBQ sauce -- my hands down favorite comes from Pierce's BBQ Pit in Williamsburg, VA -- http://www.pierces.com/edibles.asp).
Preheat your oven to 225 degrees. Take a cookie sheet with a raised edge, and scatter the sliced onion and orange over it and sprinkle them with the liquid smoke.
Sprinkle both sides of the rack of ribs with the seasoning rub -- be generous -- and lay them down, meaty side up, over the onion and orange slices. Cover the whole cookie sheet tightly with foil, making sure it's airtight. Place it in the oven and cook for 4 hours. You can totally ignore the meat this whole time and even if you let it cook longer, it'll be fine as long as the foil is really tight around the pan.
At the end of the 4 hours, between the moisture you get from the onions and oranges, as well as the gentle heat of the oven, the ribs are fall apart tender. Let them sit for about 30 minutes and then you can transfer them to a grill or the broiler of your oven (the grill is better -- that little bit of char is nice). Slather the top with BBQ sauce and let it cook for about 5 minutes, turn it over and do the same for 5 more minutes. Flip once more, add a wee bit more sauce, cook for 2-3 more minutes and then slice and serve.
These will be so tender and flavorful that they'll just slide right now and pull right apart with a fork. Of course, eating ribs with your fingers is far more fun!
Ingredients:
1 rack of baby back spare ribs
BBQ seasoning rub (I like the one from Tastefully Simple but anything will do)
1 orange, sliced
1 onion, sliced
2 tablespoons liquid smoke (http://www.colgin.com/liquid-smoke.php)
BBQ sauce -- my hands down favorite comes from Pierce's BBQ Pit in Williamsburg, VA -- http://www.pierces.com/edibles.asp).
Preheat your oven to 225 degrees. Take a cookie sheet with a raised edge, and scatter the sliced onion and orange over it and sprinkle them with the liquid smoke.
Sprinkle both sides of the rack of ribs with the seasoning rub -- be generous -- and lay them down, meaty side up, over the onion and orange slices. Cover the whole cookie sheet tightly with foil, making sure it's airtight. Place it in the oven and cook for 4 hours. You can totally ignore the meat this whole time and even if you let it cook longer, it'll be fine as long as the foil is really tight around the pan.
At the end of the 4 hours, between the moisture you get from the onions and oranges, as well as the gentle heat of the oven, the ribs are fall apart tender. Let them sit for about 30 minutes and then you can transfer them to a grill or the broiler of your oven (the grill is better -- that little bit of char is nice). Slather the top with BBQ sauce and let it cook for about 5 minutes, turn it over and do the same for 5 more minutes. Flip once more, add a wee bit more sauce, cook for 2-3 more minutes and then slice and serve.
These will be so tender and flavorful that they'll just slide right now and pull right apart with a fork. Of course, eating ribs with your fingers is far more fun!
Friday, February 7, 2014
Super Bowl '14 Chicken Wings
We have a standing date with close friends of our every Superbowl Sunday and the menu always includes yummy finger food. I do wings every year, and try to make up a new recipe each year -- something with bold taste, but healthier than fried food. I really liked the one I did this year and hope you will too.
Marinade
1/3 cup olive oil
Juice of 2 lemons
Zest of one lemon
1 heaping tablespoon of honey mustard
2 tablespoons of smoked paprika
a pinch of red pepper flakes, crushed up a bit
1 tbsp. kosher salt
1/2 tsp. fresh cracked black pepper
3 large cloves of garlic, minced
3 tablespoons of honey
Whisk this all together, and pour it over 3 pounds of chicken wings, making sure they're all coated. Put them in an airtight container or ziploc bag, and marinate them for 4-6 hours.
Cook them on a grill on low heat so the skin can crisp without drying out the meat. They should be done after 15 minutes on each side.
Take the leftover marinade and boil it so it reduces to a very thick sauce. Use this sauce to baste the wings for the last 5 minutes they're on the grill.
Serve hot, warm or cold -- they're good at any temperature!
Marinade
1/3 cup olive oil
Juice of 2 lemons
Zest of one lemon
1 heaping tablespoon of honey mustard
2 tablespoons of smoked paprika
a pinch of red pepper flakes, crushed up a bit
1 tbsp. kosher salt
1/2 tsp. fresh cracked black pepper
3 large cloves of garlic, minced
3 tablespoons of honey
Whisk this all together, and pour it over 3 pounds of chicken wings, making sure they're all coated. Put them in an airtight container or ziploc bag, and marinate them for 4-6 hours.
Cook them on a grill on low heat so the skin can crisp without drying out the meat. They should be done after 15 minutes on each side.
Take the leftover marinade and boil it so it reduces to a very thick sauce. Use this sauce to baste the wings for the last 5 minutes they're on the grill.
Serve hot, warm or cold -- they're good at any temperature!
Tuesday, January 28, 2014
Vegetarian Moussaka
This is a dish most traditionally made with ground lamb, beef, or a combination of the two, but tonight, I made a hearty vegetarian version for a work lunch I'm cooking for this week. Hope everyone enjoys it!
Ingredients
2 large eggplants
3 cups of kale leaves (in place of the meat)
16 ounces of feta cheese
Herb garnish
3 tablespoons each of chopped fresh basil, flat leaf parsley, oregano, and mint. Mix together thoroughly.
Tomato sauce
2 tablespoons olive oil
1/2 tsp. pepper
1 medium onion, diced
3 large cloves garlic, minced
1/3 of the herb mixture
2 cans of crushed tomatoes (San Marzanos are best)
In a small sauce pot, saute the onions and garlic over medium heat until translucent. Then add the tomatoes, pepper and herbs. Stir, bring to a low boil, cover the pot, turn the heat to low and simmer for an hour.
While the sauce is simmering, slice two large eggplants either into 1/4 inch circles or slices (don't bother peeling them, unless you really don't like eggplant peel). Saute the eggplant in a pan that's coated with non-stick cooking spray and sprinkle the eggplant with the tiniest bit of kosher salt, so the moisture comes out of the eggplant while cooking and it doesn't burn. Cook over medium heat on each side for about 5 minutes.
Then cut up about 3 cups of kale into small pieces and crumble 16 ounces of feta into small chunks.
Bechamel sauce
Melt 2 tablespoons of butter in a pan and then whisk in 2 tablespoons of flour. Let this cook for about 2 minutes, whisking gently so it doesn't burn. Then slowly whisk in 1 cup of milk, add a pinch of pepper, and a few gratings of fresh nutmeg (go easy on the nutmeg, a little goes a long way). Continue to whisk over low heat for about 5-7 minutes until it gets thick and then take it off the heat and let it cool and set a bit.
Now you're ready to assemble the moussaka.
Take a baking dish and line the bottom with 2 ladles full of sauce. Then put a layer of eggplant down, and half of the kale. Sprinkle this with 1/3 of the feta cheese and about a tablespoon of her herb mixture over the kale and then drizzle a ladle of sauce over this layer. Using a spoon, drizzle some bechamel sauce over this layer, just enough to make sure there's a taste of it in every bite. Repeat another layer of eggplant, kale, feta, herbs and sauces. Cover with one more layer of eggplant, and cover the eggplant generously with sauce. Then sprinkle another tablespoon of herbs, drizzle the top with bechamel, and sprinkle the remaining feta over the tops.
You can cover this loosely with foil and keep in the fridge for a few days before cooking, or cook right away.
Cook covered in a 350 degree oven for an hour, taking the foil off for the last 10 minutes. Let it sit for about 5 minutes before serving, and then use a large spoon or spatula to serve.
Enjoy!
Ingredients
2 large eggplants
3 cups of kale leaves (in place of the meat)
16 ounces of feta cheese
Herb garnish
3 tablespoons each of chopped fresh basil, flat leaf parsley, oregano, and mint. Mix together thoroughly.
Tomato sauce
2 tablespoons olive oil
1/2 tsp. pepper
1 medium onion, diced
3 large cloves garlic, minced
1/3 of the herb mixture
2 cans of crushed tomatoes (San Marzanos are best)
In a small sauce pot, saute the onions and garlic over medium heat until translucent. Then add the tomatoes, pepper and herbs. Stir, bring to a low boil, cover the pot, turn the heat to low and simmer for an hour.
While the sauce is simmering, slice two large eggplants either into 1/4 inch circles or slices (don't bother peeling them, unless you really don't like eggplant peel). Saute the eggplant in a pan that's coated with non-stick cooking spray and sprinkle the eggplant with the tiniest bit of kosher salt, so the moisture comes out of the eggplant while cooking and it doesn't burn. Cook over medium heat on each side for about 5 minutes.
Then cut up about 3 cups of kale into small pieces and crumble 16 ounces of feta into small chunks.
Bechamel sauce
Melt 2 tablespoons of butter in a pan and then whisk in 2 tablespoons of flour. Let this cook for about 2 minutes, whisking gently so it doesn't burn. Then slowly whisk in 1 cup of milk, add a pinch of pepper, and a few gratings of fresh nutmeg (go easy on the nutmeg, a little goes a long way). Continue to whisk over low heat for about 5-7 minutes until it gets thick and then take it off the heat and let it cool and set a bit.
Now you're ready to assemble the moussaka.
Take a baking dish and line the bottom with 2 ladles full of sauce. Then put a layer of eggplant down, and half of the kale. Sprinkle this with 1/3 of the feta cheese and about a tablespoon of her herb mixture over the kale and then drizzle a ladle of sauce over this layer. Using a spoon, drizzle some bechamel sauce over this layer, just enough to make sure there's a taste of it in every bite. Repeat another layer of eggplant, kale, feta, herbs and sauces. Cover with one more layer of eggplant, and cover the eggplant generously with sauce. Then sprinkle another tablespoon of herbs, drizzle the top with bechamel, and sprinkle the remaining feta over the tops.
You can cover this loosely with foil and keep in the fridge for a few days before cooking, or cook right away.
Cook covered in a 350 degree oven for an hour, taking the foil off for the last 10 minutes. Let it sit for about 5 minutes before serving, and then use a large spoon or spatula to serve.
Enjoy!
Monday, January 27, 2014
Lemon-herb chicken stew
I made this easy stew this weekend in my crock pot, but you could also do this on the stove top, using very low heat. It was delicious, and great comfort food that was ready after I got home from a long day out with my daughters.
Ingredients
3-4 tablespoons of olive oil
6 boneless/skinless chicken thighs
2 tsps. kosher salt
1 tsp. black pepper
1 tablespoon herbs de provence
juice of 1 lemon
1 cup of dry white wine
water
1 cup of chopped carrots
3 ribs of celery
3-4 large cloves of garlic
1 large onion
1/2 cup frozen peas
In a large skillet, heat 2 tablespoons of olive oil and saute 1 cup of chopped carrots, 1 large onion diced, 3-4 garlic cloves, smashed and roughly chopped, and 3 ribs of celery, chopped. Add 1 teaspoon of salt to this mixture as you cook so it softens up without browning.
Add this to your crock pot, and then saute 6 boneless/skinless chicken thighs in another 1-2 tablespoons of olive oil until they are gently browned on each side.
Then add this to the crock pot, turn up the heat under the skillet and add the wine and lemon juice. Cook this on high until it reduces by about 1/2. When it's reduced, add it to the crock pot as well, and then add just enough water so that it comes up to the top of all the ingredients.
Finally, add the herbs and pepper, stir gently, and cook for about 6 hours. About 10 minutes before serving, using 2 forks or a set of tongs, break up the chicken into chunks (it will fall apart very easily), and add the peas so they can warm through.
This can be served over noodles, mashed potatoes, rice, or anything else you'd like. It also could double as a very thick and chunky soup if you'd rather eat it that way.
Ingredients
3-4 tablespoons of olive oil
6 boneless/skinless chicken thighs
2 tsps. kosher salt
1 tsp. black pepper
1 tablespoon herbs de provence
juice of 1 lemon
1 cup of dry white wine
water
1 cup of chopped carrots
3 ribs of celery
3-4 large cloves of garlic
1 large onion
1/2 cup frozen peas
In a large skillet, heat 2 tablespoons of olive oil and saute 1 cup of chopped carrots, 1 large onion diced, 3-4 garlic cloves, smashed and roughly chopped, and 3 ribs of celery, chopped. Add 1 teaspoon of salt to this mixture as you cook so it softens up without browning.
Add this to your crock pot, and then saute 6 boneless/skinless chicken thighs in another 1-2 tablespoons of olive oil until they are gently browned on each side.
Then add this to the crock pot, turn up the heat under the skillet and add the wine and lemon juice. Cook this on high until it reduces by about 1/2. When it's reduced, add it to the crock pot as well, and then add just enough water so that it comes up to the top of all the ingredients.
Finally, add the herbs and pepper, stir gently, and cook for about 6 hours. About 10 minutes before serving, using 2 forks or a set of tongs, break up the chicken into chunks (it will fall apart very easily), and add the peas so they can warm through.
This can be served over noodles, mashed potatoes, rice, or anything else you'd like. It also could double as a very thick and chunky soup if you'd rather eat it that way.
Sunday, January 19, 2014
Flank steak
This is a perfect cut of meat for grilling -- it holds up to a vigorous marinade, cooks quickly, tastes great, and is fabulous leftover the next day.
2 pounds of flank steak
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
Mix the marinade ingredients together and coat both sides of the steak in the mixture. Marinate the meat for anything from 1-10 hours, turning it over and around in the marinade at least a few times.
Place meat on a screaming hot grill for about 7 minutes per side.
When you take it off, cover with foil and let it rest for 10 minutes before carving.
Carve on a slant, against the grain, making thin slices. Be sure to swish it around in the juices that are in the bottom of your serving platter.
2 pounds of flank steak
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
Mix the marinade ingredients together and coat both sides of the steak in the mixture. Marinate the meat for anything from 1-10 hours, turning it over and around in the marinade at least a few times.
Place meat on a screaming hot grill for about 7 minutes per side.
When you take it off, cover with foil and let it rest for 10 minutes before carving.
Carve on a slant, against the grain, making thin slices. Be sure to swish it around in the juices that are in the bottom of your serving platter.
Bo Ssam
Not my own recipe --one from David Chang, celebrity NYC chef.
I made this for a dinner party last weekend and it was heavenly. The house smelled amazing from the 6 hours cooking this big old hunk of pork. It was so easy to make, fun to eat, and the leftovers were just as good.
http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=0
http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html
I made this for a dinner party last weekend and it was heavenly. The house smelled amazing from the 6 hours cooking this big old hunk of pork. It was so easy to make, fun to eat, and the leftovers were just as good.
http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=0
http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html
Ginger-Spiced Sweet Potato Soup
This is a very kid-friendly soup because it pretty much tastes like sweet potato pie in a bowl.
Peel and chop five large sweet potatoes and put into a pot.
Add 32 ounces of chicken or vegetable broth (Swanson's low sodium will not disappoint)
Take a chunk of ginger about the size of your thumb, chop it into 2-3 pieces, and add to the water.
Quarter an orange, squeeze the juice into the pot, and add the remains of the orange to the pot as well.
Bring to a boil and simmer on low until the sweet potatoes are well cooked.
Remove the ginger pieces and orange quarters.
With either an immersion blender or a regular blender, puree the mixture thoroughly.
Then add 1 tablespoon cinnamon and a few grates of fresh nutmeg -- about 1/8 of a teaspoon at most -- you just want this to be a background note in the soup, not a dominant flavor.
Simmer gently for about 10 minutes and then taste for seasoning, including salt, and then keep it simmering until it reduces to your desired consistency.
Try serving this with grilled cheese sandwiches instead of the usual tomato soup and see how the kids like it!
Peel and chop five large sweet potatoes and put into a pot.
Add 32 ounces of chicken or vegetable broth (Swanson's low sodium will not disappoint)
Take a chunk of ginger about the size of your thumb, chop it into 2-3 pieces, and add to the water.
Quarter an orange, squeeze the juice into the pot, and add the remains of the orange to the pot as well.
Bring to a boil and simmer on low until the sweet potatoes are well cooked.
Remove the ginger pieces and orange quarters.
With either an immersion blender or a regular blender, puree the mixture thoroughly.
Then add 1 tablespoon cinnamon and a few grates of fresh nutmeg -- about 1/8 of a teaspoon at most -- you just want this to be a background note in the soup, not a dominant flavor.
Simmer gently for about 10 minutes and then taste for seasoning, including salt, and then keep it simmering until it reduces to your desired consistency.
Try serving this with grilled cheese sandwiches instead of the usual tomato soup and see how the kids like it!
Thursday, January 2, 2014
Lentil Soup
1 pound of lentils (any color is fine)
1 onion, diced
2 cloves garlic, minced
1/2 cup carrots, diced
1/2 cup ham, chopped (optional)
1/2 tsp. fresh cracked black pepper
1 tbsp. kosher salt
1 tbsp. smoked paprika
water
2 tbsp. olive oil
1/2 cup chopped spinach or escarole (optional)
In a soup pot, heat up the olive oil and add the ham, onion and garlic and salt -- saute until the onions are translucent.
Add the lentils and stir until they're coated with the oil from the onion and garlic saute.
Cover with enough water that it is about 2-3 inches over the top of the lentils and add the rest of the ingredients. Bring this up to a boil and then lower the heat to a simmer and cover for a hour.
After the hour, taste the soup and adjust the seasonings as needed. Turn the heat up a bit and let it boil for at least 20-30 minutes so it thickens up a bit.
This keeps really well in the fridge for at least a week.
1 onion, diced
2 cloves garlic, minced
1/2 cup carrots, diced
1/2 cup ham, chopped (optional)
1/2 tsp. fresh cracked black pepper
1 tbsp. kosher salt
1 tbsp. smoked paprika
water
2 tbsp. olive oil
1/2 cup chopped spinach or escarole (optional)
In a soup pot, heat up the olive oil and add the ham, onion and garlic and salt -- saute until the onions are translucent.
Add the lentils and stir until they're coated with the oil from the onion and garlic saute.
Cover with enough water that it is about 2-3 inches over the top of the lentils and add the rest of the ingredients. Bring this up to a boil and then lower the heat to a simmer and cover for a hour.
After the hour, taste the soup and adjust the seasonings as needed. Turn the heat up a bit and let it boil for at least 20-30 minutes so it thickens up a bit.
This keeps really well in the fridge for at least a week.
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