Back in the early 70s my two brothers, Randy and Dave, moved to Alaska to work on the pipeline. Their first year was spent drinking beer and playing poker. The beer and poker were not mandatory, but the year wait to get in the union was. They established permanent residency, purchasing 7 acres of lake-front property with a small one room cabin with a small loft. They had their own private dock and they had wild blueberries growing in the back and it was not uncommon to see moose roaming around.
Salmon fishing became a regular summer event, when they weren't up on the north slope. After Dad retired, he started making the journey up each year, spending the summer either at Big Lake or down on the Kenai. Add some halibut charters and life is good!
So, when you have that much fish, you have to have some great recipes. This is one of my favorites. Sunday night we will be doing another favorite and I will post that recipe.
Bon appetite and stay well until next time!
Salmon and Corn Chowder
2 medium potatoes, peeled and cubed
1 large onion, chopped
1 cup celery, chopped
1 can (14 1/2 ounces) chicken broth
1 clove garlic, minced
1 1/4 teaspoon salt
1/2 teaspoon dried marjoram
2 cups lite cream
1 cup milk
1/4 cup butter
2 tablespoons flour
1 can (16 1/2 ounce) cream style corn
In a large saucepan, combine potato, onion, celery, chicken broth, garlic salt and marjoram. Bring to a boil; reduce heat and simmer, covered for 10 minutes or until veggies are tender. Stir in cream, milk and butter. Combine flour and corn. Stir into soup. Heat but do not boil until slightly thickened. Gently stir in salmon and heat through.
Saturday, February 19, 2011
Sunday, February 13, 2011
French Onion Soup
A couple of weekends ago was "onion" weekend! Randy made onion dip, then made homemade onion rings, (yummo) then I made my favorite french onion soup. I was also thrilled to enjoy the leftovers the next day!
Bon appetite and stay well until next time!
French Onion Soup
makes 9 1/2 cups
Sweat in 1/4 cup olive oil, then caramelize:
2 each yellow, white and red onions, sliced (12 cups)
1/4 cup garlic, minced
Add and reduce:
1 cup dry white wine
1/2 cup dry sherry
Stir in; add and simmer:
3 tablespoons flour
3 cups chicken broth
3 cups beef broth
bundle of fresh thyme
Salt and pepper to taste
Toast; top soup with and broil:
8 slices baguette, toasted (1/2 " thick)
1 cup Gruyere cheese, shredded
1/2 cup Parmesan, shredded
Sweat onion and garlic in oil in a large pot, covered, over medium heat 10 minutes. Uncover and cook until onions are caramelized, 40 minutes, stirring occasionally.
Add wine and sherry, then increase heat to high. Cook until wine evaporates, stirring often.
Stir in flour and cook 1 minute. Add broth, thyme, salt and pepper; bring to a simmer and cook 10 minutes. Meanwhile, preheat broiler to high.
Toast baguette slices on a foil-lined baking sheet under the broiler. Then ladle soup into ovenproof bowls and arrange on the baking sheet. Top each bowl with a toasted baguette and sprinkle with Gruyere and Parmesan. Broil until cheese melts, 1-2minutes.
293 calories per serving
Bon appetite and stay well until next time!
French Onion Soup
makes 9 1/2 cups
Sweat in 1/4 cup olive oil, then caramelize:
2 each yellow, white and red onions, sliced (12 cups)
1/4 cup garlic, minced
Add and reduce:
1 cup dry white wine
1/2 cup dry sherry
Stir in; add and simmer:
3 tablespoons flour
3 cups chicken broth
3 cups beef broth
bundle of fresh thyme
Salt and pepper to taste
Toast; top soup with and broil:
8 slices baguette, toasted (1/2 " thick)
1 cup Gruyere cheese, shredded
1/2 cup Parmesan, shredded
Sweat onion and garlic in oil in a large pot, covered, over medium heat 10 minutes. Uncover and cook until onions are caramelized, 40 minutes, stirring occasionally.
Add wine and sherry, then increase heat to high. Cook until wine evaporates, stirring often.
Stir in flour and cook 1 minute. Add broth, thyme, salt and pepper; bring to a simmer and cook 10 minutes. Meanwhile, preheat broiler to high.
Toast baguette slices on a foil-lined baking sheet under the broiler. Then ladle soup into ovenproof bowls and arrange on the baking sheet. Top each bowl with a toasted baguette and sprinkle with Gruyere and Parmesan. Broil until cheese melts, 1-2minutes.
293 calories per serving
Thursday, February 10, 2011
Tortilla Soup
I think that I have told you before that there is very little that comes out of the kitchen at the resort that I don't like. I have taken the art of sucking up to a new level when it comes to the kitchen staff!
This is one of my favorites!
Bon appetite and stay well until next time!
Tortilla Soup
Servings: Serves 6
6 cups vegetable stock
1 yellow onion
6 garlic cloves
1 cup refried beans
1/2 cup corn kernels
1 zucchini , sliced
1/4 cup green chilies
1 Tbsp. garlic powder
1 Tbsp. onion powder
4 corn tortillas
1/2 Tbsp. cumin
1 Tbsp. lemon juice
1 1/2 tsp. sea salt
1 1/2 tsp. black pepper
1/2 cup red enchilada sauce
Directions
In a medium-size pot, add all the ingredients together except for the tortillas. Bring to a boil and let simmer for 15 minutes. Add in the tortillas and cook for another 5 minutes until tortillas are soft. In a blender, blend the soup until smooth. Reheat back in the pot until it simmers, and serve hot.
Nutritional Information
Per serving: 129 calories, 2g fat, 34g carbohydrates, 8g dietary fiber..
This is one of my favorites!
Bon appetite and stay well until next time!
Tortilla Soup
Servings: Serves 6
6 cups vegetable stock
1 yellow onion
6 garlic cloves
1 cup refried beans
1/2 cup corn kernels
1 zucchini , sliced
1/4 cup green chilies
1 Tbsp. garlic powder
1 Tbsp. onion powder
4 corn tortillas
1/2 Tbsp. cumin
1 Tbsp. lemon juice
1 1/2 tsp. sea salt
1 1/2 tsp. black pepper
1/2 cup red enchilada sauce
Directions
In a medium-size pot, add all the ingredients together except for the tortillas. Bring to a boil and let simmer for 15 minutes. Add in the tortillas and cook for another 5 minutes until tortillas are soft. In a blender, blend the soup until smooth. Reheat back in the pot until it simmers, and serve hot.
Nutritional Information
Per serving: 129 calories, 2g fat, 34g carbohydrates, 8g dietary fiber..
Monday, February 7, 2011
Chicken Avocado Soup
Some of my favorite things are the soups that chef cooks at the resort. Up until several weeks ago my favorite soup was the tortilla soup. That was before chef introduced his latest soup, chicken avocado soup. Oh my, it is yummy! So, since so many people have been requesting the recipe from chef I thought you all would like to try it as well!
Bon appetite and stay well until next time!
Chicken Avocado Soup
serves 4
4 cups water
1.5 tablespoons vegetable base
1 tablespoon line juice
1.5 ounces garlic
1/2 teaspoon pepper
1/8 cup corn starch plus 1/8 cup water, mix to make a slurry
2 ounces avocado
3 ounces chicken breast cooked and chopped
Mix first 6 ingredients and heat up. Divide the avocado and chicken in 4 bowls and serve.
So easy!!
Bon appetite and stay well until next time!
Chicken Avocado Soup
serves 4
4 cups water
1.5 tablespoons vegetable base
1 tablespoon line juice
1.5 ounces garlic
1/2 teaspoon pepper
1/8 cup corn starch plus 1/8 cup water, mix to make a slurry
2 ounces avocado
3 ounces chicken breast cooked and chopped
Mix first 6 ingredients and heat up. Divide the avocado and chicken in 4 bowls and serve.
So easy!!
Sunday, January 9, 2011
Nog Shake
This is a fun festive dessert during the holidays.
Bon appetite and stay well until next time!
Nog Shake
Servings: 8
Serving size 1 cup
4 cups ice
3 cups nog silken® (only 90 calories per half cup)
3 bananas, peeled, frozen, and medium in size
1 teaspoon cinnamon
1 vanilla bean, split and scrapped
2 tablespoons truvia®
In a blender add all the ingredient together. Then Blend until smooth, you should get a milk shake like consistency. Split the mixture between 8 small glasses and serve a one cup portion per person. Garnish with extra cinnamon if desired.
Bon appetite and stay well until next time!
Nog Shake
Servings: 8
Serving size 1 cup
4 cups ice
3 cups nog silken® (only 90 calories per half cup)
3 bananas, peeled, frozen, and medium in size
1 teaspoon cinnamon
1 vanilla bean, split and scrapped
2 tablespoons truvia®
In a blender add all the ingredient together. Then Blend until smooth, you should get a milk shake like consistency. Split the mixture between 8 small glasses and serve a one cup portion per person. Garnish with extra cinnamon if desired.
Orzo with Fresh Vegetables
This is the side dish that I made with the lobster stuffed with crab. While the lobster and crab dish is something that you would make only for special occasions, this orzo dish can be served with any protein throughout the year. You can also use any vegetables that you want.
Bon appetite and stay well until next time!
Orzo with Fresh Vegetables
Yields 5
Serving Size ½ cup scoop
1 cup dry orzo
3 cups water
¼ cup chopped asparagus
¼ cup roasted peppers
¼ cup diced red onion
½ cup broccoli flowerets
¼ cup sliced cherry tomatoes
3 tablespoons fresh lemon juice
1 tablespoon soy butter, earth balance®
1 teaspoon salt
¼ teaspoon black pepper
In a pot add the 3 cups of water, and bring to a boil. Add the orzo and cook until “ Al dente” Drain and add to a mixing bowl. Add everything except for the asparagus and broccoli. Mix together. Steam the broccoli and asparagus. Asparagus for 3 minutes, and broccoli for 5 minutes. Then Mix the vegetables in to the bowl and server.
Bon appetite and stay well until next time!
Orzo with Fresh Vegetables
Yields 5
Serving Size ½ cup scoop
1 cup dry orzo
3 cups water
¼ cup chopped asparagus
¼ cup roasted peppers
¼ cup diced red onion
½ cup broccoli flowerets
¼ cup sliced cherry tomatoes
3 tablespoons fresh lemon juice
1 tablespoon soy butter, earth balance®
1 teaspoon salt
¼ teaspoon black pepper
In a pot add the 3 cups of water, and bring to a boil. Add the orzo and cook until “ Al dente” Drain and add to a mixing bowl. Add everything except for the asparagus and broccoli. Mix together. Steam the broccoli and asparagus. Asparagus for 3 minutes, and broccoli for 5 minutes. Then Mix the vegetables in to the bowl and server.
Lobster Stuffed with Crab
I would say that the only thing that sucks about my job is that we are a 365 day, 24/7 facility and holidays really don't mean anything. Last year we at least got to take Christmas day off, but not this year. I worked on Thanksgiving morning but made it home in time to start and fix dinner. I wasn't scheduled to work on Christmas too, but Shayley had a family thing in Salt Lake and I thought offering to work for her was the thing to do. It became even more palpable when Chef Cam said that he was going to serve the guests Lobster Stuffed with Crab, and I would get some! I actually was involved in the tasting of the dish as he was perfecting it. As it turned out though, they didn't let him serve that so I bought some of the lobster from him and served it to Gayle, Mike and Steve on the Sunday after Christmas. The complete meal includes Orzo with Fresh Vegetables (very festive with red and green vegies) and a Nog Shake. I didn't make the nog shake but I had one at the resort and it was yummy. So, here is the lobster/crab recipe and then I'll post the other two.
Bon appetite and stay well until next time!
Lobster Stuffed with Crab
Servings: 4
4 5oz lobster tails
Steam for 5 minutes. Then add them to an ice and water container to let them cool down after cooking. Let them sit in the water for atleast 5 minutes to stop the cooking process.
Crab Filling:
6 oz jumbo lump crab
1/8 cup veganaise
2 teaspoons lemon juice
1/8 teaspoon black pepper
¼ teaspoon sea salt
1/8 cup red bell peppers, roasted and diced
1/8 cup red onion, small diced
1/8 cup tomatoes, oven roasted (should be able to find this in up scale markets)
Pre heat the oven to 350 degrees. Split the lobster tails in half. Clean the lobster meat if needed. Then split the crab filling between the 8 ½ lobster tails. Add them to a sheet pan and bake them for 7- 10 minutes or until the lobster and crab heats up.. Make sure not to over cook this. Serve this with the orzo and fresh vegetables.
Bon appetite and stay well until next time!
Lobster Stuffed with Crab
Servings: 4
4 5oz lobster tails
Steam for 5 minutes. Then add them to an ice and water container to let them cool down after cooking. Let them sit in the water for atleast 5 minutes to stop the cooking process.
Crab Filling:
6 oz jumbo lump crab
1/8 cup veganaise
2 teaspoons lemon juice
1/8 teaspoon black pepper
¼ teaspoon sea salt
1/8 cup red bell peppers, roasted and diced
1/8 cup red onion, small diced
1/8 cup tomatoes, oven roasted (should be able to find this in up scale markets)
Pre heat the oven to 350 degrees. Split the lobster tails in half. Clean the lobster meat if needed. Then split the crab filling between the 8 ½ lobster tails. Add them to a sheet pan and bake them for 7- 10 minutes or until the lobster and crab heats up.. Make sure not to over cook this. Serve this with the orzo and fresh vegetables.
Sunday, January 2, 2011
One of my favorite things to do during the holidays is making really good cookies and then giving as many of them away as I can! The tradition goes back to when the girls were really young and now a new generation has joined in the fun. This year I went up to Layton and Jen, Denise and I baked all day Saturday the 11th. We made sankakkers, which are a traditional Norwegian Christmas cookie that you make in shells, a new cookie I started making last year, double-ginger chocolate chunk cookies, and homemade turtles. Jen also made another cookie batter and Lauren and her friend Kimberly made cute green Christmas tree cookies. I thought it would be Lauren or Katie who would help us with the sankakkers but it was the five year old, Ethan, who helped with those. It was hysterical watching him jam the dough into the shells, but Aunt Denise was very patient with him. The ones he made we put on a special plate for his friends.
So, I want to share the recipe for the double-ginger chocolate chunk cookies. They are super yummy!
Bon appetite and stay well until next time!
Double-Ginger Chocolate Chunk Cookies
30 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon coarse salt
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon cocoa powder
12 tablespoons unsalted butter (1 1/2 sticks) room temperature
1/3 cup packed dark brown sugar
1/3 cup granulated sugar (plus 1/2 cup for rolling)
1 large egg yolk
1/2 cup molasses
1 teaspoon vanilla extract
1/3 cup coarsely chopped candied ginger
1 cup dark chocolate chunks (chop a gourmet chocolate bar for the best results)
Preheat the oven to 350 degrees. Whisk together flour, baking soda, salt, spices and cocoa in a large bowl. Set aside.
With a mixer, cream together butter and 1/3 cup dark brown sugar and 1/3 cup granulated sugar until light and fluffy, 2 to 3 minutes.
Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until no flour pockets remain. Stir in chocolate and ginger. Chill dough until firm.
Place 1/2 cup granulated sugar in a bowl. Roll tablespoonfuls of cookie dough into balls and roll in sugar.
Place 2 inches apart on parchment-lined cookie sheets. Bake 10 to 12 minutes, rotating pan after 5 minutes, until cookies are beginning to crack and edges are just set. Do not overbake.
Let cookies cool briefly on baking sheet and transfer to a rack to cool completely.
So, I want to share the recipe for the double-ginger chocolate chunk cookies. They are super yummy!
Bon appetite and stay well until next time!
Double-Ginger Chocolate Chunk Cookies
30 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon coarse salt
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon cocoa powder
12 tablespoons unsalted butter (1 1/2 sticks) room temperature
1/3 cup packed dark brown sugar
1/3 cup granulated sugar (plus 1/2 cup for rolling)
1 large egg yolk
1/2 cup molasses
1 teaspoon vanilla extract
1/3 cup coarsely chopped candied ginger
1 cup dark chocolate chunks (chop a gourmet chocolate bar for the best results)
Preheat the oven to 350 degrees. Whisk together flour, baking soda, salt, spices and cocoa in a large bowl. Set aside.
With a mixer, cream together butter and 1/3 cup dark brown sugar and 1/3 cup granulated sugar until light and fluffy, 2 to 3 minutes.
Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until no flour pockets remain. Stir in chocolate and ginger. Chill dough until firm.
Place 1/2 cup granulated sugar in a bowl. Roll tablespoonfuls of cookie dough into balls and roll in sugar.
Place 2 inches apart on parchment-lined cookie sheets. Bake 10 to 12 minutes, rotating pan after 5 minutes, until cookies are beginning to crack and edges are just set. Do not overbake.
Let cookies cool briefly on baking sheet and transfer to a rack to cool completely.
Sunday, December 19, 2010
Grilled Turkey Sandwich
Leftover turkey sandwiches are great but these are really, really good!
Bon appetite and stay well until next time!
Grilled Turkey Sandwich
4 sandwiches
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
Salt and cayenne to taste
2 1/2 cups coleslaw mix
2 tablespoon minced fresh parsley
8 tablespoons cranberry sauce, divided
8 slices rye or pumpernickel bread, buttered on one side
8 slices Swiss cheese, divided (4 oz)
8 ounces roasted turkey breast, thinly sliced, divided
Whisk mayonnaise, vinegar, salt and cayenne together in a bowl. Stir in coleslaw and parsley; set aside.
Preheat a griddle or large nonstick skillet to medium.
Assemble sanwiches spreading 1 tablespoon cranberry sauce on the unbuttered side of each slice of bread. Top each with a slice of cheese, then arrange turkey on 4 slices of bread; top each with 1/4 cup slaw. Place remaining bread on slaw, buttered side up.
Grill sandwiches, pressing them lightly with the back of a baking sheet. Cook until golden on one side, about 2 minutes, flip0 and grill until bread is toasted and chees is melted.
501 calories per sandwich
Bon appetite and stay well until next time!
Grilled Turkey Sandwich
4 sandwiches
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
Salt and cayenne to taste
2 1/2 cups coleslaw mix
2 tablespoon minced fresh parsley
8 tablespoons cranberry sauce, divided
8 slices rye or pumpernickel bread, buttered on one side
8 slices Swiss cheese, divided (4 oz)
8 ounces roasted turkey breast, thinly sliced, divided
Whisk mayonnaise, vinegar, salt and cayenne together in a bowl. Stir in coleslaw and parsley; set aside.
Preheat a griddle or large nonstick skillet to medium.
Assemble sanwiches spreading 1 tablespoon cranberry sauce on the unbuttered side of each slice of bread. Top each with a slice of cheese, then arrange turkey on 4 slices of bread; top each with 1/4 cup slaw. Place remaining bread on slaw, buttered side up.
Grill sandwiches, pressing them lightly with the back of a baking sheet. Cook until golden on one side, about 2 minutes, flip0 and grill until bread is toasted and chees is melted.
501 calories per sandwich
Turkey Tortilla Soup
As I stated in a previous blog, Randy and I don't have many traditions around the holidays. Some would say some of what we do aren't really tradition, but we do the same thing every year so I think that it is!
For many years I had the day after Thanksgiving off and I always start my holiday decorating on Friday and finish sometime on Sunday. I now work on Friday so I didn't get to start until Saturday this year. I always fill the disc changer up with Christmas CDs and the first one I listen to while decorating is Neil Diamond. Yes, nothing like a Jewish man singing Christmas carols to get me in the mood! We always start the Christmas movie watching with A Christmas Story. I love the dialog in this movie and it is just so funny!
At least one night on that first weekend I make my Turkey Tortilla Soup. I have had a ton of tortilla soups at many different restaurants, but this recipe beats them all! Do watch the tortilla strips in the oven as they can burn easily.
Bon appetite and stay well until next time!
Turkey Tortilla Soup
8 cup servings
2 cups onion, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded, diced
2 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chiles in adobo sauce, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 can diced tomatoes in just (14.5 oz)
2 Cups cooked turkey, chopped
1 cup canned black beans, drained, rinsed
1/4 cup scallions sliced
2 tablespoons mined fresh cilantro
juice of 1/2 a lime
6 white corn tortillas
Shredded Monterey Jack, sour cream, sliced avacado and prepared tortilla strips.
Preheat oven to 400 degrees.
Stack tortillas and slice 1/4 inch by 3 inch. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12 to 14 minutes, remove from oven.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons oil in a large pot over medium heat 4 to 5 minutes. Stir in tomato past, chipotles and seasonings; cook 1 minute. Add broth, tomatoes, turkey and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avacado and tortilla strips.
282 calories per serving.
For many years I had the day after Thanksgiving off and I always start my holiday decorating on Friday and finish sometime on Sunday. I now work on Friday so I didn't get to start until Saturday this year. I always fill the disc changer up with Christmas CDs and the first one I listen to while decorating is Neil Diamond. Yes, nothing like a Jewish man singing Christmas carols to get me in the mood! We always start the Christmas movie watching with A Christmas Story. I love the dialog in this movie and it is just so funny!
At least one night on that first weekend I make my Turkey Tortilla Soup. I have had a ton of tortilla soups at many different restaurants, but this recipe beats them all! Do watch the tortilla strips in the oven as they can burn easily.
Bon appetite and stay well until next time!
Turkey Tortilla Soup
8 cup servings
2 cups onion, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded, diced
2 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chiles in adobo sauce, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 can diced tomatoes in just (14.5 oz)
2 Cups cooked turkey, chopped
1 cup canned black beans, drained, rinsed
1/4 cup scallions sliced
2 tablespoons mined fresh cilantro
juice of 1/2 a lime
6 white corn tortillas
Shredded Monterey Jack, sour cream, sliced avacado and prepared tortilla strips.
Preheat oven to 400 degrees.
Stack tortillas and slice 1/4 inch by 3 inch. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12 to 14 minutes, remove from oven.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons oil in a large pot over medium heat 4 to 5 minutes. Stir in tomato past, chipotles and seasonings; cook 1 minute. Add broth, tomatoes, turkey and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avacado and tortilla strips.
282 calories per serving.
Wednesday, December 8, 2010
Gary's Green Beans
Well, I have really been beating myself up because I haven't blogged as promised. There are so many reasons, none of which need to be mentioned, all of which are very valid.
I try so hard to be prepared for the "holiday season" and it always comes before it should. Who knew that Thanksgiving is always on the 4th Thursday of every November? Isn't there some flexibility? But, being an A personality that is an over achiever, I can't help myself from trying to do more than is humanly possible, plus, I got sick. Hadn't been sick for 2 years so didn't quite know how to act.
Really, the only thing that got me through the last couple of weeks was the fact that Jill was here and wanted to do a bunch of cooking. Normally that doesn't mean anything Monday through Friday because Randy does the cooking for dinner those nights and I'm responsible for Saturday and Sunday. But, it meant a ton!
So, as promised, we're going to start with Gary's green bean dish that is so yummy, and easy. It is a rather "general" recipe that you can increase quantities as you need. I promise, my leftover recipes will follow. You can always cook another turkey!!
Bon appetite and stay well until next time!
Gary's Green Beans
serves 2 people
One large handfull of fresh green beans, stems cut off. Julienne the green beans and then cut them approximately 2 inches each.
Pleace the green beans in a steamer using about 1 1/2 cups water. Steam for about 10n minutes or until they are just past the raw crunchy side or to your satisfaction. Save the water.
In a hot pan, place a couple teaspoon raw sliced almonds. Keep stirring so as not to let the almonds get past the light tan side as the flavor gets too strong when they are brown.
Julienne a fourth of a large red bell pepper. Take two large mushrooms, cut in half and slice thinly. In a really hot pan pour a tablespoon of olive oil and add the bell peppers, allow them to lightly darken on one side to develop flavor (don't let them sit and burn, keep stirring) then add the mushrooms and continue cooking until the mushroom are lightly brown.
With the string bean water cooled, add a tablespoon of butter and two teaspoons of flour. Heat this to make a light butter sauce. Add the beans, mushrooms and nuts to the pan with the sauce and stir over heat until all is coated with sauce.
1 large hand
I try so hard to be prepared for the "holiday season" and it always comes before it should. Who knew that Thanksgiving is always on the 4th Thursday of every November? Isn't there some flexibility? But, being an A personality that is an over achiever, I can't help myself from trying to do more than is humanly possible, plus, I got sick. Hadn't been sick for 2 years so didn't quite know how to act.
Really, the only thing that got me through the last couple of weeks was the fact that Jill was here and wanted to do a bunch of cooking. Normally that doesn't mean anything Monday through Friday because Randy does the cooking for dinner those nights and I'm responsible for Saturday and Sunday. But, it meant a ton!
So, as promised, we're going to start with Gary's green bean dish that is so yummy, and easy. It is a rather "general" recipe that you can increase quantities as you need. I promise, my leftover recipes will follow. You can always cook another turkey!!
Bon appetite and stay well until next time!
Gary's Green Beans
serves 2 people
One large handfull of fresh green beans, stems cut off. Julienne the green beans and then cut them approximately 2 inches each.
Pleace the green beans in a steamer using about 1 1/2 cups water. Steam for about 10n minutes or until they are just past the raw crunchy side or to your satisfaction. Save the water.
In a hot pan, place a couple teaspoon raw sliced almonds. Keep stirring so as not to let the almonds get past the light tan side as the flavor gets too strong when they are brown.
Julienne a fourth of a large red bell pepper. Take two large mushrooms, cut in half and slice thinly. In a really hot pan pour a tablespoon of olive oil and add the bell peppers, allow them to lightly darken on one side to develop flavor (don't let them sit and burn, keep stirring) then add the mushrooms and continue cooking until the mushroom are lightly brown.
With the string bean water cooled, add a tablespoon of butter and two teaspoons of flour. Heat this to make a light butter sauce. Add the beans, mushrooms and nuts to the pan with the sauce and stir over heat until all is coated with sauce.
1 large hand
Sunday, November 21, 2010
Green Bean Casserole with Onion Rings
I already told you that Fall is my favorite time of the year. When I was a kid in the Salt Lake area, we had the beautiful colors in the mountains. We don't have that here in Southern Utah. When we moved here Randy asked what trees were indigenous to this area and my simple answer was none! But November begins the holiday season for me and that is what makes this time of year so special.
Jill and Kirsten arrived yesterday for a week-long stay. We were talking about traditions and it made me think about some of the holiday traditions we had as kids, not many, and the traditions that Randy and I have. Again, not many. And some would say that they aren't even traditions, but, they are ours! As a kid we always spent Thanksgiving with Coral and Karl McRae and their kids. We would have the dinner at our house one year and they would have the dinner at their house the next. I don't remember much about the cooking because we were always playing games in the basement and only came upstairs when dinner was ready. I do remember a "kids" table. Brent and I were the youngest so we were always at that table. No matter which house dinner was at, the menu was the same. Turkey, stuffing, mashed potatoes and gravy, yams with marshmellows on top, string bean casserole, rolls, bread and butter pickles and olives, lots of olives! When Great Aunt Mandy came, she always brought apricot nectar and we added 7 Up to it for our drink. She always brought butter mints as well. Dessert was always pumpkin pie. After dinner the adult males would retire to the front room and take a nap in front of the fire place. The kids would go back down to the basement and play and I assume Mother and Coral did all the cleaning up.
When Randy and I got married 22 years ago, we were living in Livermore, California and the "traditions" started the very first year. First tradition, Randy, Carl, Gary and Steve (I affectionately called them the gruesome foursome)always played golf on Thanksgiving morning. I did all the cooking on Thanksgiving in those days. Because it was just the two of us, we kept it rather simple. No yams because neither of us like them so why bother. Plenty of turkey, potatoes and gravy, string beans, rolls and no pumpkin pie. Yes, no pumpkin pie because Randy doesn't like pumpkin! So, for several years I suffered in silence. A number of years went by and we invited bro Gary and Patrice over for Thanksgiving. It was great to have them but it sure made a dent in my leftovers! As the years went by we invited other friends as well and if I didn't end up with enough leftovers, I would just cook another turkey! But, if others were coming we always had two desserts, something chocolate for Randy and pumpkin pie for everybody else! The only other "tradition" we have on Thanksgiving is football. We actually plan the meal around half-time! And, since everybody in my family loves to hate (well, loved, because they aren't much fun to hate amymore)Dallas, we were all rooting for the same team, whoever Dallas was playing!
This year it will be a small group for dinner. Jill and Kirsten, Randy and I and Steve.
I wanted to post some of my recipes from past years. I wanted to start with an updated green bean casserole that I got from Cuisine at Home. I'll follow that up with the green bean recipe from bro Gary. I'll also be posting some of my favorite recipes for using your leftovers. I love a hot open-face turkey sandwich as much as the next person, but there is so much more you can do with all those leftovers!
Bon appetite and stay well until next time!
Green Bean Casserole with Onion Rings
Onion Ring Topping
Heat
3 cups vegetable oil
Soak:
1 large onion, sliced into 1/4 " thick rings
1 1/2 cups buttermilk
Blend:
2 cups all-purpose flour
1 teaspoon cayenne
salt and pepper to taste
Heat oil to 350 degrees in a large saute pan over medium heat.
Soak onion rings in buttermilk.
Blend flour, cayenne, salt and pepper in a second bowl.
Dredge onion rings in flour mixture, shaking off excess. Fry until golden, 3 to 5 minutes. Drain on paper towels before serving.
Saute:
2 strips thick-sliced bacon, diced
Add:
1/2 cup onion, sliced
8 ounces button mushrooms, quartered
Pulse:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon dijon mustard
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Melt; whisk in:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Slowly add; stir in:
1 1/2 cups milk warmed
herbed cheese mixture
salt and pepper to taste
Combine:
1 pound haricot vert, blanced
sauteed mushroom mixture
herbed cheese sauce
Before serving, top with:
Onion Ring Topping.
Coat a 1 quart casserole dish with nonstick spray.
Saute bacon in a saute pan over medium heat until nearly cooked.
Add onion and cook until tender. Stir in mushrooms; cook until soft and onions are golden, about 5 minutes, then set aside.
Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice and Worcestershire in a food processor until blended; chill.
Melt butter in a large saucepan over low heat. Whisk in flour and cook for 1 minute.
Slowly add warm milk, whisking until thick. Stir in herbed cheese, salt and pepper until melted.
Combine blanched beans, mushrooms and cheese sauce in a large bowl. Transfer to prepared casserole dish and chill until ready to bake (up to 1 day ahead).
Preheat oven to 400 degrees. Bake casserole for 30 minutes or until filling is bubbly. Before serving, top casserole with fried onion rings.
Jill and Kirsten arrived yesterday for a week-long stay. We were talking about traditions and it made me think about some of the holiday traditions we had as kids, not many, and the traditions that Randy and I have. Again, not many. And some would say that they aren't even traditions, but, they are ours! As a kid we always spent Thanksgiving with Coral and Karl McRae and their kids. We would have the dinner at our house one year and they would have the dinner at their house the next. I don't remember much about the cooking because we were always playing games in the basement and only came upstairs when dinner was ready. I do remember a "kids" table. Brent and I were the youngest so we were always at that table. No matter which house dinner was at, the menu was the same. Turkey, stuffing, mashed potatoes and gravy, yams with marshmellows on top, string bean casserole, rolls, bread and butter pickles and olives, lots of olives! When Great Aunt Mandy came, she always brought apricot nectar and we added 7 Up to it for our drink. She always brought butter mints as well. Dessert was always pumpkin pie. After dinner the adult males would retire to the front room and take a nap in front of the fire place. The kids would go back down to the basement and play and I assume Mother and Coral did all the cleaning up.
When Randy and I got married 22 years ago, we were living in Livermore, California and the "traditions" started the very first year. First tradition, Randy, Carl, Gary and Steve (I affectionately called them the gruesome foursome)always played golf on Thanksgiving morning. I did all the cooking on Thanksgiving in those days. Because it was just the two of us, we kept it rather simple. No yams because neither of us like them so why bother. Plenty of turkey, potatoes and gravy, string beans, rolls and no pumpkin pie. Yes, no pumpkin pie because Randy doesn't like pumpkin! So, for several years I suffered in silence. A number of years went by and we invited bro Gary and Patrice over for Thanksgiving. It was great to have them but it sure made a dent in my leftovers! As the years went by we invited other friends as well and if I didn't end up with enough leftovers, I would just cook another turkey! But, if others were coming we always had two desserts, something chocolate for Randy and pumpkin pie for everybody else! The only other "tradition" we have on Thanksgiving is football. We actually plan the meal around half-time! And, since everybody in my family loves to hate (well, loved, because they aren't much fun to hate amymore)Dallas, we were all rooting for the same team, whoever Dallas was playing!
This year it will be a small group for dinner. Jill and Kirsten, Randy and I and Steve.
I wanted to post some of my recipes from past years. I wanted to start with an updated green bean casserole that I got from Cuisine at Home. I'll follow that up with the green bean recipe from bro Gary. I'll also be posting some of my favorite recipes for using your leftovers. I love a hot open-face turkey sandwich as much as the next person, but there is so much more you can do with all those leftovers!
Bon appetite and stay well until next time!
Green Bean Casserole with Onion Rings
Onion Ring Topping
Heat
3 cups vegetable oil
Soak:
1 large onion, sliced into 1/4 " thick rings
1 1/2 cups buttermilk
Blend:
2 cups all-purpose flour
1 teaspoon cayenne
salt and pepper to taste
Heat oil to 350 degrees in a large saute pan over medium heat.
Soak onion rings in buttermilk.
Blend flour, cayenne, salt and pepper in a second bowl.
Dredge onion rings in flour mixture, shaking off excess. Fry until golden, 3 to 5 minutes. Drain on paper towels before serving.
Saute:
2 strips thick-sliced bacon, diced
Add:
1/2 cup onion, sliced
8 ounces button mushrooms, quartered
Pulse:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon dijon mustard
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Melt; whisk in:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Slowly add; stir in:
1 1/2 cups milk warmed
herbed cheese mixture
salt and pepper to taste
Combine:
1 pound haricot vert, blanced
sauteed mushroom mixture
herbed cheese sauce
Before serving, top with:
Onion Ring Topping.
Coat a 1 quart casserole dish with nonstick spray.
Saute bacon in a saute pan over medium heat until nearly cooked.
Add onion and cook until tender. Stir in mushrooms; cook until soft and onions are golden, about 5 minutes, then set aside.
Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice and Worcestershire in a food processor until blended; chill.
Melt butter in a large saucepan over low heat. Whisk in flour and cook for 1 minute.
Slowly add warm milk, whisking until thick. Stir in herbed cheese, salt and pepper until melted.
Combine blanched beans, mushrooms and cheese sauce in a large bowl. Transfer to prepared casserole dish and chill until ready to bake (up to 1 day ahead).
Preheat oven to 400 degrees. Bake casserole for 30 minutes or until filling is bubbly. Before serving, top casserole with fried onion rings.
Sunday, November 14, 2010
Tiny Tacos
Girls just want to have fun!!!
So, most of you know that I am pretty "crafty." It started in my teens when my mother taught me how to crochet and knit. It expanded to ceramics , cross stitch and needlepoint as the years went on. Once I had filled all my walls at Christmas time I took up quilting. I then bought a bigger house to accommodate it all!
Actually, it is Jen's fault that I took up quilting. I fought the notion of taking it up because I thought that I had enough going on with all the other things. So, why is it Jen's fault? Because she had mentioned that she was interested in taking it up and might want a starter kit. So, Suzanna and I had lunch in downtown Livermore and right next door was a quilt store. Now, isn't that convenient! So, we went in and on the wall was a small Americana wall hanging that I just fell in love with...and it was going to be a class where I could learn how to quilt. And, as a bonus, we had just purchased what was going to be our vacation home for the next 5 years and I was going to decorate the guest bathroom in Americana. Meant to be!!
So, I walked out of the store with the starter kit and the fabric to make the wall hanging. The rest is history. I don't know how many quilts I have made. More than a dozen made specifically to go on beds and probably another dozen or more decorative wall hangings.
My most recent find is a fabric called minkee (sometimes spelled minky if you do a google search). Now, imagine the softest fabric that you can think of and make it 10 times softer. You now have minkee! And it comes in the most vibrant colors and patterns. The first one I made was a baby snuggle and is in greens, blues, browns and yellows. I love it so I will keep it for myself. I currently have it in my office because it gets very cold in my office during the winter and it feels very good over my legs. Also, I can stroke it and that makes me very happy! I had a guest give me a tip and told me to get myself a massage and I thought no way!!! I'm going to get the fabric for a grand snuggle for me! The grand snuggle is roughly 62X70. The girls at my favorite quilt store told me that the animal prints in brown, black and cream were me! I made it and I love it!
So, the girls at the resort went nuts over these blankets so I planned a minkee blanket making party at my house and asked that they bring a finger food. I looked in the Devin Alexander cookbook that I recently purchased and found these fun mini tacos.
Bon appetite and stay well until next time!
Tiny Tacos
2 servings
10 Tostitos Baked! Scoops
1/4 cup finely shredded romaine lettuce
2 tablespoons finely chopped tomatoes
1/2 ounce (about 2 1/2 tablespoons finely shredded light cheddar chees
1 teaspoon lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tablespoon mild or hot red taco sauce
Arrange the Scoops side by side on a plate.
Mix the lettuce, tomatoes and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
Prehead a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop with lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.
101 calories per serving
So, most of you know that I am pretty "crafty." It started in my teens when my mother taught me how to crochet and knit. It expanded to ceramics , cross stitch and needlepoint as the years went on. Once I had filled all my walls at Christmas time I took up quilting. I then bought a bigger house to accommodate it all!
Actually, it is Jen's fault that I took up quilting. I fought the notion of taking it up because I thought that I had enough going on with all the other things. So, why is it Jen's fault? Because she had mentioned that she was interested in taking it up and might want a starter kit. So, Suzanna and I had lunch in downtown Livermore and right next door was a quilt store. Now, isn't that convenient! So, we went in and on the wall was a small Americana wall hanging that I just fell in love with...and it was going to be a class where I could learn how to quilt. And, as a bonus, we had just purchased what was going to be our vacation home for the next 5 years and I was going to decorate the guest bathroom in Americana. Meant to be!!
So, I walked out of the store with the starter kit and the fabric to make the wall hanging. The rest is history. I don't know how many quilts I have made. More than a dozen made specifically to go on beds and probably another dozen or more decorative wall hangings.
My most recent find is a fabric called minkee (sometimes spelled minky if you do a google search). Now, imagine the softest fabric that you can think of and make it 10 times softer. You now have minkee! And it comes in the most vibrant colors and patterns. The first one I made was a baby snuggle and is in greens, blues, browns and yellows. I love it so I will keep it for myself. I currently have it in my office because it gets very cold in my office during the winter and it feels very good over my legs. Also, I can stroke it and that makes me very happy! I had a guest give me a tip and told me to get myself a massage and I thought no way!!! I'm going to get the fabric for a grand snuggle for me! The grand snuggle is roughly 62X70. The girls at my favorite quilt store told me that the animal prints in brown, black and cream were me! I made it and I love it!
So, the girls at the resort went nuts over these blankets so I planned a minkee blanket making party at my house and asked that they bring a finger food. I looked in the Devin Alexander cookbook that I recently purchased and found these fun mini tacos.
Bon appetite and stay well until next time!
Tiny Tacos
2 servings
10 Tostitos Baked! Scoops
1/4 cup finely shredded romaine lettuce
2 tablespoons finely chopped tomatoes
1/2 ounce (about 2 1/2 tablespoons finely shredded light cheddar chees
1 teaspoon lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tablespoon mild or hot red taco sauce
Arrange the Scoops side by side on a plate.
Mix the lettuce, tomatoes and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
Prehead a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop with lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.
101 calories per serving
Vegetarian Chili
I know that this is going to sound like I stole the plot from National Lampoon's Vacation and that I cast my dad, Joe, in the role that Chevy Chase made famous. Mother must have been the Beverly D'Angelo character. But, since this happened when I was about 6 or 7, whoever wrote the screenplay for the movie must have taken part of the storyline out of the events of our family that winter.
So, here's the story. Grandma Ferguson had been ill with cancer for some time and my mother, being a registered nurse, cared for her in our home until the time of her death. Grandma had lost her only son, my Uncle Gaylen, when he was just 21 to bone cancer. Her only other child was my mother, Yvonne. The three of them had lived in Aberdeen, South Dakota and when my mother married my dad and they moved to Utah so that Dad could go to Utah State University, Bertine stayed in Aberdeen until she retired. Dad built her a small house in downtown Bountiful, where she lived until she became ill.
So, upon her death, mother decided that she should be taken back to Aberdeen and buried in the plot next to Gaylen. So, my dad borrowed a red station wagon from a friend, put grandma in the back (not on top, mind you) and he and mother proceeded to drive her back to Aberdeen. Now, don't attempt to do this now as I'm pretty sure you can't just put a casket, with a dead body in it, in the back of your car and drive it across country!
They stopped for the night in a small town in Wyoming, I think that dad said it was Laramie, and since it was really cold, a kind service station owner (yes, they were all service stations in those days) let them park the station wagon inside, presumably so that grandma wouldn't get cold!! The rest of the trip was uneventful, as far as I know.
So, why do I bring this whole thing up and how does it relate to a recipe you ask?? My parents had some really good friends, the McRae family. They just happened to have 4 kids like us, all around the same ages, just boy, girl, girl, boy instead of our boy, girl, boy, girl. We spent every Thanksgiving and Christmas with them and we vacationed with them every summer. So, Coral and Karl offered to take care of us kids while my parents carted grandma across country. We sat down to dinner one night and as I finished my meal I pronounced "good beans"! Now you should know at this point that there was not a bean to be seen and nobody really knows why I said it but it quickly became a family joke! It even carried down to my kids and to my grandkids. Most dinners when I visit them or they visit me, one of the kids or grandkids will announce "good beans" and it's usually followed by at least a little smirking! Funny how those things stick with you.
So, this is one my favorite dishes out of the kitchen at Fitness Ridge and it just happens to have beans in it.
Bon appetite and stay well until next time!
Vegetarian Chili
serves 8
1 14 ounce can black beans drained
1 14 ounce can kidney beans drained
1 14 ounce can navy beans drained
1 14 ounce can stewed tomatoes drained
1 pound lean ground turkey
1/2 cup kernel corn
1/4 cup green chilies
1 yellow onion chopped
3 tablespoons chopped garlic
1 package chili seasoning
1/2 cup sliced green onions
In pot sweat garlic and onions together. Combine all ingredients except green onions. Simmer for 20 minutes. Garnish with green onions.
245 calories
So, here's the story. Grandma Ferguson had been ill with cancer for some time and my mother, being a registered nurse, cared for her in our home until the time of her death. Grandma had lost her only son, my Uncle Gaylen, when he was just 21 to bone cancer. Her only other child was my mother, Yvonne. The three of them had lived in Aberdeen, South Dakota and when my mother married my dad and they moved to Utah so that Dad could go to Utah State University, Bertine stayed in Aberdeen until she retired. Dad built her a small house in downtown Bountiful, where she lived until she became ill.
So, upon her death, mother decided that she should be taken back to Aberdeen and buried in the plot next to Gaylen. So, my dad borrowed a red station wagon from a friend, put grandma in the back (not on top, mind you) and he and mother proceeded to drive her back to Aberdeen. Now, don't attempt to do this now as I'm pretty sure you can't just put a casket, with a dead body in it, in the back of your car and drive it across country!
They stopped for the night in a small town in Wyoming, I think that dad said it was Laramie, and since it was really cold, a kind service station owner (yes, they were all service stations in those days) let them park the station wagon inside, presumably so that grandma wouldn't get cold!! The rest of the trip was uneventful, as far as I know.
So, why do I bring this whole thing up and how does it relate to a recipe you ask?? My parents had some really good friends, the McRae family. They just happened to have 4 kids like us, all around the same ages, just boy, girl, girl, boy instead of our boy, girl, boy, girl. We spent every Thanksgiving and Christmas with them and we vacationed with them every summer. So, Coral and Karl offered to take care of us kids while my parents carted grandma across country. We sat down to dinner one night and as I finished my meal I pronounced "good beans"! Now you should know at this point that there was not a bean to be seen and nobody really knows why I said it but it quickly became a family joke! It even carried down to my kids and to my grandkids. Most dinners when I visit them or they visit me, one of the kids or grandkids will announce "good beans" and it's usually followed by at least a little smirking! Funny how those things stick with you.
So, this is one my favorite dishes out of the kitchen at Fitness Ridge and it just happens to have beans in it.
Bon appetite and stay well until next time!
Vegetarian Chili
serves 8
1 14 ounce can black beans drained
1 14 ounce can kidney beans drained
1 14 ounce can navy beans drained
1 14 ounce can stewed tomatoes drained
1 pound lean ground turkey
1/2 cup kernel corn
1/4 cup green chilies
1 yellow onion chopped
3 tablespoons chopped garlic
1 package chili seasoning
1/2 cup sliced green onions
In pot sweat garlic and onions together. Combine all ingredients except green onions. Simmer for 20 minutes. Garnish with green onions.
245 calories
Tuesday, November 2, 2010
Warm Brie Chicken Breast Sandwich
I can't believe I'm going to say this....I bought yet another cookbook. It's not my fault, really! It's the fault of Bart Rinker, a guest at the resort. He was in the lobby on Saturday morning and had purchased both of Devin Alexander's cookbooks. She is the author of The Biggest Loser Cookbooks and I met her earlier this year when she came to the resort to spend a couple of days with Chef Cameron. She is actually using some of his recipes for her next dessert cookbook. I purchased The Most Decadent Diet Ever book and had to try this chicken sandwich on Sunday night. Super easy and really good. The brie adds such a silky texture and a great salty component. I also got to use some of my arugula out of my garden. This recipe is for one sandwich but is easy to make additional ones. I will try to post more of her recipes over the coming weeks but highly recommend that you all look for her books. Well worth the investment!
Bon appetite and stay well until next time!
Warm Brie Chicken Breast Sandwich
1 serving
1 3 1/2 ounce boneless, skinless chicken breast, visible fat removed
Olive oil spray
1/2 teaspoon chopped dried rosemary
salt and pepper
1 whole-grain hamburger bun
1 ounce light brie
1 1/2 teaspoon Dijon mustard, optional
1 small handful arugula leaves
Preheat grill to high.
Place the chicken breast between two sheets of plastic wrap or wax paper on a flat work surface. Use the flat side of a meat mallet to pound it to an even 1/2 inch thickness.
Lightly mist the chicken with spray, and then sprinkle it with the rosemary and salt and pepper to taste. Place the chicken on the grill. Turn the heat to medium, if possible, and cook for 3 to 5 minutes per side, until no longer pink inside. During the last minute, place the bun halves, insides facedown, on a top grill rack to toast, watching them carefully. Immediately spread the Brie over the top half of the bun.
Spread the mustard, if using, over the inside of the bun bottom and place it on a plate. Add the chicken breast, then the arugula. Flip the brie-spread bun atop the sandwich. Serve immediately.
301 calories
Bon appetite and stay well until next time!
Warm Brie Chicken Breast Sandwich
1 serving
1 3 1/2 ounce boneless, skinless chicken breast, visible fat removed
Olive oil spray
1/2 teaspoon chopped dried rosemary
salt and pepper
1 whole-grain hamburger bun
1 ounce light brie
1 1/2 teaspoon Dijon mustard, optional
1 small handful arugula leaves
Preheat grill to high.
Place the chicken breast between two sheets of plastic wrap or wax paper on a flat work surface. Use the flat side of a meat mallet to pound it to an even 1/2 inch thickness.
Lightly mist the chicken with spray, and then sprinkle it with the rosemary and salt and pepper to taste. Place the chicken on the grill. Turn the heat to medium, if possible, and cook for 3 to 5 minutes per side, until no longer pink inside. During the last minute, place the bun halves, insides facedown, on a top grill rack to toast, watching them carefully. Immediately spread the Brie over the top half of the bun.
Spread the mustard, if using, over the inside of the bun bottom and place it on a plate. Add the chicken breast, then the arugula. Flip the brie-spread bun atop the sandwich. Serve immediately.
301 calories
Sunday, October 31, 2010
Hot and Sour Soup with shrimp and tofu
If you live in Utah and the calendar says Saturday, October 30th, it is technically Halloween. We don't celebrate on Sunday so the trick or treaters go out on Saturday night. We usually don't get any kids because the church does a "trunk or treat" at the park. I've never been but I guess people decorate the trunk of their car and give out candy to the kids. Somehow the parents must feel safe about that, versus kids knocking on doors of people they don't know.
So, I decided to have Gayle and Mike and Steve over for dinner and experiment, once again, on them. Three new recipes, very brave of me! Since I had to work at the resort until 2 pm, it was like a week night so I picked recipes that were quick. The first thing I made was the dessert. Dark chocolate sorbet. Uber good but a little bit goes a long way! The noodles are super easy and would be a great weeknight side. Just hide the ramen noodle package. Steve gave me a really hard time about that! Unfortunately, Gayle was ill so she and Mike didn't make it, so I benefited with lots of leftovers. Yeah!! So, here we go!
Bon appetite and stay well until next time!
Hot and Sour Soup with shrimp and tofu
5 two cup servings
8 cups low-sodium chicken broth
2 tablespoons each light brown sugar, minced fresh ginger and low-sodium soy sauce
1 tablespoon each minced garlic and Sriracha sauce
4 cups shredded napa cabbage
2 cups sliced shitake mushrooms (3 1/2 oz.)
1 cup small-diced extra-firm tofu
1/2 cup minced red bell pepper
1 can sliced bamboo shoots, drained (8 oz.)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon cornstarch
12 oz. large shrimp, peeled, deveined and sliced in half lengthwise
1/2 cup bias-sliced scallions
2 serrano chiles, thinly sliced
Combine broth, brown sugar, ginger, soy sauce, garlic and Sriracha in a large pot. Bring the mixture to a boil, then reduce heat to a simmer.
Add cabbage, mushrooms, tofu, bell pepper and bamboo shoots; simmer 5 minutes.
Whisk together vinegar, lime juice and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in slurry. Boil soup until it's slightly thickened, 1-2 minutes.
Stir in shrimp and cook until opaque, about 3 minutes.
Serve soup with Cilantro noodles and garnish with scallions and serrano slices.
232 calories per serving
Cilantro Noodles
5 one cup servings
3 packages of ramen noodles (3 oz. each)
2 teaspoon canola oil
1 teaspoon toasted sesame oil
2 tablespoons minced shallots
2 tablespoons low-sodium soy sauce
salt to tast
1/2 cup chopped fresh cilantro
Blanch noodles in boiling water in a medium pot, 3 minutes. Drain noodels and rinse with hot water. Use a salad spinner to remove excess water.
Heat canola oil and sesame oil in a large nonstick skillet over medium-high. Add shallots and saute until softened, 2 minutes.
Deglaze skillet with soy sauce, then add noodles, tossing to combine. Season noodles with salt; stir in cilantro right before serving.
206 calories per serving
Dark Chocolate Sorbet
serves 4 to 6
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
pinch of salt
2 cups boiling water
3 ounces bittersweet chocolate, chopped
1/2 teaspook vanilla extract
Whipped cream or vanilla ice cream optional
Freeze the canister of an electric ice cream maker overnight.
Combine cocoa, sugar and salt in a medium saucepan and whisk in 1/2 cup of the boiling water. Stir to make a thick, smooth paste. Slowly whisk in remaining water and bring to a bare simmer over low heat. Turn off heat and add chopped chocolate and vanilla, Stir until chocolate is completely melted.
Chill mixture in a meal bowl set over ice water. Stir occasionally, until thoroughly chilled. Churn in an ice cream maker according to manufaturer's directions. Transfer to an airtight container and freeze until desired consistency is reached.
Serve with a dollop of whipped cream or vanilla ice cream, if you like.
So, I decided to have Gayle and Mike and Steve over for dinner and experiment, once again, on them. Three new recipes, very brave of me! Since I had to work at the resort until 2 pm, it was like a week night so I picked recipes that were quick. The first thing I made was the dessert. Dark chocolate sorbet. Uber good but a little bit goes a long way! The noodles are super easy and would be a great weeknight side. Just hide the ramen noodle package. Steve gave me a really hard time about that! Unfortunately, Gayle was ill so she and Mike didn't make it, so I benefited with lots of leftovers. Yeah!! So, here we go!
Bon appetite and stay well until next time!
Hot and Sour Soup with shrimp and tofu
5 two cup servings
8 cups low-sodium chicken broth
2 tablespoons each light brown sugar, minced fresh ginger and low-sodium soy sauce
1 tablespoon each minced garlic and Sriracha sauce
4 cups shredded napa cabbage
2 cups sliced shitake mushrooms (3 1/2 oz.)
1 cup small-diced extra-firm tofu
1/2 cup minced red bell pepper
1 can sliced bamboo shoots, drained (8 oz.)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon cornstarch
12 oz. large shrimp, peeled, deveined and sliced in half lengthwise
1/2 cup bias-sliced scallions
2 serrano chiles, thinly sliced
Combine broth, brown sugar, ginger, soy sauce, garlic and Sriracha in a large pot. Bring the mixture to a boil, then reduce heat to a simmer.
Add cabbage, mushrooms, tofu, bell pepper and bamboo shoots; simmer 5 minutes.
Whisk together vinegar, lime juice and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in slurry. Boil soup until it's slightly thickened, 1-2 minutes.
Stir in shrimp and cook until opaque, about 3 minutes.
Serve soup with Cilantro noodles and garnish with scallions and serrano slices.
232 calories per serving
Cilantro Noodles
5 one cup servings
3 packages of ramen noodles (3 oz. each)
2 teaspoon canola oil
1 teaspoon toasted sesame oil
2 tablespoons minced shallots
2 tablespoons low-sodium soy sauce
salt to tast
1/2 cup chopped fresh cilantro
Blanch noodles in boiling water in a medium pot, 3 minutes. Drain noodels and rinse with hot water. Use a salad spinner to remove excess water.
Heat canola oil and sesame oil in a large nonstick skillet over medium-high. Add shallots and saute until softened, 2 minutes.
Deglaze skillet with soy sauce, then add noodles, tossing to combine. Season noodles with salt; stir in cilantro right before serving.
206 calories per serving
Dark Chocolate Sorbet
serves 4 to 6
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
pinch of salt
2 cups boiling water
3 ounces bittersweet chocolate, chopped
1/2 teaspook vanilla extract
Whipped cream or vanilla ice cream optional
Freeze the canister of an electric ice cream maker overnight.
Combine cocoa, sugar and salt in a medium saucepan and whisk in 1/2 cup of the boiling water. Stir to make a thick, smooth paste. Slowly whisk in remaining water and bring to a bare simmer over low heat. Turn off heat and add chopped chocolate and vanilla, Stir until chocolate is completely melted.
Chill mixture in a meal bowl set over ice water. Stir occasionally, until thoroughly chilled. Churn in an ice cream maker according to manufaturer's directions. Transfer to an airtight container and freeze until desired consistency is reached.
Serve with a dollop of whipped cream or vanilla ice cream, if you like.
Monday, October 25, 2010
Last weekend I had an awesome "me" weekend planned. Randy and Steve were leaving at the crack of dawn on Friday morning and heading out in the motor home for Raider/49er football, golf and all-around male bonding! I had all kinds of projects and "me" meals planned. That all changed in a flash on Wednesday afternoon when our bosses told us that a group of us were going to Malibu for the weekend to see the new resort. So, my "me" time became "we" time until Sunday evening!
It was a whirlwind trip. I was accompanied by Michelle and Shayley, Trevor, my boss, Renee, Marketing Director, and Eric, our General Manager. We left St. George late due to problems with the rental car. The drive down was so much fun! Renee had brought along tons of CDs for us to listen to and there was lots of "dancing" in the car. Trevor, who is quite the witty guy, kept us in stitches the entire drive. Eric kept it really interesting by asking us random questions like who our top 5 bands of all time are, favorite movie, best looking actor etc. It was amazing how different my answers were from the others, me being "Grandma Nancy"!
We finally settled in our rooms at about 1 am and Michelle, Shayley and I got up at 6 am and had breakfast with the guests, went on a hike with the guests, took a cardio circuit class, ate lunch with the guests, had a tour of the resort with Josh, the local GM, met with the owners, did some time in the hot tub, went to graduation and then had dinner on the Malibu beach. Awesome mussels and ahi tuna! We then left the resort at about 8:30am on Sunday and I arrived home at about 6 pm.
A couple of fun things about Saturday. Shayley did the beach hike but Michelle and I did the Reagan Ranch hike. Yes, that Reagan! But, that's not the fun part. When we got to the top, we were where they filmed MASH! We went up to the helicopter pad and the burnt-out jeep and ambulance are still there. Then, after dinner we were treated to a blast from the past musically. Peter Asher was at the resort. I didn't tumble as to who he was when I booked his stay. He is the Peter of Peter and Gordon from the 60s! So, the guests got a free concert (no Gordon as he is dead) starting with
Please lock me away
And don't allow the day
Here inside, where I hide with my loneliness
I don't care what they say, I won't stay
In a world without love
Sing it with me!!!
So, you may wonder what that has to do with food and a recipe! Well, on the way home, as I knitted 2 scarves in the very back of the Suburban, Shayley read a Shape magazine. There was a recipe for Harvest Lasagna with roasted butternut squash and ricotta cheese. I mentioned in my initial blog that there are some things that Randy won't eat and ricotta cheese is one of them. A texture thing I guess. So I made this while he was gone and it is really, really good. I brought leftovers in for Shayley and Michelle and they thought it was great as well.
Bon appetite and stay well until next time!
Harvest Lasagna
serves 8
1 1/2 pound peeled, seeded buttercup, kabocha or butternut squash
3 1/2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
cooking spray
1 1/2 cups shredded part-skim mozzarella
Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until squash has softened. Remove squash from oven (keep oven on).
While squash roasts, bring a large pot of water to a boil. Add noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9 by 13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let lasagna rest for about 5 minutes before cutting.
Calories 389 per serving.
It was a whirlwind trip. I was accompanied by Michelle and Shayley, Trevor, my boss, Renee, Marketing Director, and Eric, our General Manager. We left St. George late due to problems with the rental car. The drive down was so much fun! Renee had brought along tons of CDs for us to listen to and there was lots of "dancing" in the car. Trevor, who is quite the witty guy, kept us in stitches the entire drive. Eric kept it really interesting by asking us random questions like who our top 5 bands of all time are, favorite movie, best looking actor etc. It was amazing how different my answers were from the others, me being "Grandma Nancy"!
We finally settled in our rooms at about 1 am and Michelle, Shayley and I got up at 6 am and had breakfast with the guests, went on a hike with the guests, took a cardio circuit class, ate lunch with the guests, had a tour of the resort with Josh, the local GM, met with the owners, did some time in the hot tub, went to graduation and then had dinner on the Malibu beach. Awesome mussels and ahi tuna! We then left the resort at about 8:30am on Sunday and I arrived home at about 6 pm.
A couple of fun things about Saturday. Shayley did the beach hike but Michelle and I did the Reagan Ranch hike. Yes, that Reagan! But, that's not the fun part. When we got to the top, we were where they filmed MASH! We went up to the helicopter pad and the burnt-out jeep and ambulance are still there. Then, after dinner we were treated to a blast from the past musically. Peter Asher was at the resort. I didn't tumble as to who he was when I booked his stay. He is the Peter of Peter and Gordon from the 60s! So, the guests got a free concert (no Gordon as he is dead) starting with
Please lock me away
And don't allow the day
Here inside, where I hide with my loneliness
I don't care what they say, I won't stay
In a world without love
Sing it with me!!!
So, you may wonder what that has to do with food and a recipe! Well, on the way home, as I knitted 2 scarves in the very back of the Suburban, Shayley read a Shape magazine. There was a recipe for Harvest Lasagna with roasted butternut squash and ricotta cheese. I mentioned in my initial blog that there are some things that Randy won't eat and ricotta cheese is one of them. A texture thing I guess. So I made this while he was gone and it is really, really good. I brought leftovers in for Shayley and Michelle and they thought it was great as well.
Bon appetite and stay well until next time!
Harvest Lasagna
serves 8
1 1/2 pound peeled, seeded buttercup, kabocha or butternut squash
3 1/2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
cooking spray
1 1/2 cups shredded part-skim mozzarella
Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until squash has softened. Remove squash from oven (keep oven on).
While squash roasts, bring a large pot of water to a boil. Add noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9 by 13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let lasagna rest for about 5 minutes before cutting.
Calories 389 per serving.
Tuesday, October 19, 2010
Butternut Squash Soup
Well, it has been a really busy couple of weeks. I'll start with 2 weeks ago.
I made a quick trip up to the Salt Lake area the weekend of October 9th. My oldest grandson Braiden was going to be baptized on Saturday so I drove up after work on Friday and left early on Sunday morning. I am always surprised to see how much the Furlow/Frazier family can jam in one 16 hour day! There were 2 soccer games at the same time so I opted to go to Ethan's game because I was going to Braiden's baptism that afternoon. There is not much funnier than six 5 year olds playing soccer! Jen and Ryan then took Braiden to lunch so Denise and I took Katie, Lauren and Ethan to lunch. After the baptism, all the relatives came to Jen's house for dinner. I lost count but I'm pretty sure there were about 25 people at her house.
Jen has a big corner lot and all along the back of the yard she has a garden. Tons of tomatoes, zucchini, pumpkins, fruit trees etc. Ryan's sister Tenille helped herself to a bunch of ripe tomatoes for canning and Jen said that I could have a butternut squash. Since my butternut squash soup is one of my favorites, I was not going to say no! After walking around and around, the only squash I could see was a banana squash. A fine specimen, mind you, but not what I was looking for. She thought it was a butternut squash, (she apparently has never purchased one at the store!) but she said take is anyway. So I came home and purchased a butternut squash. Here is the first of my favorite butternut squash recipes.
Bon appetite and stay well until next time!
Butternut Squash Soup
8 servings (1 cup each)
Saute in 2 tablespoons olive oil and unsalted butter:
1 cup onion, diced
1 tablespoon garlic, minced
2 teaspoon minced fresh sage
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cinnamon
Stir in; add:
1/4 cup brandy
8 cups butternut squash, peeled, seeded, cut into 1" chunks
4 cups chicken broth
1 cup dry white wine
Finish with:
1/4 cup heavy cream
salt and pepper to taste
Saute onion, garlic, sage, sugar, pepper flakes and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and cook for 1 minute; add the squash, broth and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper.
I made a quick trip up to the Salt Lake area the weekend of October 9th. My oldest grandson Braiden was going to be baptized on Saturday so I drove up after work on Friday and left early on Sunday morning. I am always surprised to see how much the Furlow/Frazier family can jam in one 16 hour day! There were 2 soccer games at the same time so I opted to go to Ethan's game because I was going to Braiden's baptism that afternoon. There is not much funnier than six 5 year olds playing soccer! Jen and Ryan then took Braiden to lunch so Denise and I took Katie, Lauren and Ethan to lunch. After the baptism, all the relatives came to Jen's house for dinner. I lost count but I'm pretty sure there were about 25 people at her house.
Jen has a big corner lot and all along the back of the yard she has a garden. Tons of tomatoes, zucchini, pumpkins, fruit trees etc. Ryan's sister Tenille helped herself to a bunch of ripe tomatoes for canning and Jen said that I could have a butternut squash. Since my butternut squash soup is one of my favorites, I was not going to say no! After walking around and around, the only squash I could see was a banana squash. A fine specimen, mind you, but not what I was looking for. She thought it was a butternut squash, (she apparently has never purchased one at the store!) but she said take is anyway. So I came home and purchased a butternut squash. Here is the first of my favorite butternut squash recipes.
Bon appetite and stay well until next time!
Butternut Squash Soup
8 servings (1 cup each)
Saute in 2 tablespoons olive oil and unsalted butter:
1 cup onion, diced
1 tablespoon garlic, minced
2 teaspoon minced fresh sage
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cinnamon
Stir in; add:
1/4 cup brandy
8 cups butternut squash, peeled, seeded, cut into 1" chunks
4 cups chicken broth
1 cup dry white wine
Finish with:
1/4 cup heavy cream
salt and pepper to taste
Saute onion, garlic, sage, sugar, pepper flakes and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and cook for 1 minute; add the squash, broth and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper.
Sunday, October 3, 2010
Chicken Pot Pie Soup
We have a really nice produce co-op available in our area. It is actually available in 8 western states. Each Saturday we have the opportunity to participate. It's almost like Christmas morning because we never know what we will get! Actually, at my house, it's sometimes better than Christmas morning because we don't do a ton of gift exchanges, other than the kids and grandkids. We go to our pick-up place and there will be a laundry basket full of 5 or 6 fruits and another laundry basket full of 5 or 6 vegetables. Other than bananas that have never ripened and the okra that was in my basket this last Saturday, (that I left behind!) I've been thrilled each time I have participated.
So, last weekend I had some really nice button mushrooms that really needed to be used ASAP and a big bunch of celery. That sounded like a soup of some kind! So I opened my trusty binder that includes my soups and started thumbing through. Now, you are going to hear this many times in the future. This is one of my favorite soups! I love, love, love soup. And I don't think that it is just for the fall and winter months. I will eat soup year-round. That is just one thing I have in common with Oprah. We both love soup (I think her private chef fixes her soup every day for lunch), we both have a cocker spaniel, (she probably has several and they are even more spoiled than Rocky!), and we both have a BFF named Gayle. Mine happens to me my sister as well!
Back to the soup. This soup, like several of my favorites, includes dry sherry. Some of my readers will not want to use alcohol in their cooking. I understand that. I can't guarantee the rich flavor that this soup and others have if you don't use it. You might want to google or bing substitutes and see what comes up. Also keep in mind that with Thanksgiving coming up next month, this can easily become Turkey Pot Pie Soup.
Also, don't not do the puff pastry croutons! They add so much flavor and texture and are super fun in this soup. You do have to start looking at them after about 6 minutes in the oven as they can burn quickly.
Bon appetite and stay well until next time!
Chicken Pot Pie Soup
8 one cup servings
Sweat in 4 tablespoons unsalted butter;
Stir in:
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 teaspoon garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour
Deglaze with; Stir in:
2 tablespoon dry sherry
5 cups chicken broth
2 cups cooked chicken, shredded
2 tablepoon chopped fresh thyme
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of ground nutmeg
Add:
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 teaspoon fresh parsley
2 teaspoon fresh lemon juice
salt and pepper to taste
Sweat onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. Cook 3 to 4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1 to 2 minutes.
Deglaze with sherry, then stir in the broth, chicken and seasonings. Bring to a boil, reduce heat to medium, and simmer 10 to 15 minutes, or until thickened.
Add corn, peas, parsley and lemon juice. Season with salt and pepper.
Puff Pastry Croutons
Roll out; beat together and brush over:
1 sheet purchased puff pastry, thawed
1 egg
1 tablespoon water
Sprinkle with:
Kosher salt, paprika and grated Parmesan
Preheat oven to 450 degrees; line a baking sheet with parchment paper.
Roll pastry out on a lightly floured work surface to 1/4" thick. Beat egg with water, then brush over dough.
Sprinkle dough lightly with salt, paprika and Parmesan and cut into 1 1/2" squares. Transfer to the prepared baking sheet and bake 8 to 10 minutes, or until golden.
So, last weekend I had some really nice button mushrooms that really needed to be used ASAP and a big bunch of celery. That sounded like a soup of some kind! So I opened my trusty binder that includes my soups and started thumbing through. Now, you are going to hear this many times in the future. This is one of my favorite soups! I love, love, love soup. And I don't think that it is just for the fall and winter months. I will eat soup year-round. That is just one thing I have in common with Oprah. We both love soup (I think her private chef fixes her soup every day for lunch), we both have a cocker spaniel, (she probably has several and they are even more spoiled than Rocky!), and we both have a BFF named Gayle. Mine happens to me my sister as well!
Back to the soup. This soup, like several of my favorites, includes dry sherry. Some of my readers will not want to use alcohol in their cooking. I understand that. I can't guarantee the rich flavor that this soup and others have if you don't use it. You might want to google or bing substitutes and see what comes up. Also keep in mind that with Thanksgiving coming up next month, this can easily become Turkey Pot Pie Soup.
Also, don't not do the puff pastry croutons! They add so much flavor and texture and are super fun in this soup. You do have to start looking at them after about 6 minutes in the oven as they can burn quickly.
Bon appetite and stay well until next time!
Chicken Pot Pie Soup
8 one cup servings
Sweat in 4 tablespoons unsalted butter;
Stir in:
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 teaspoon garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour
Deglaze with; Stir in:
2 tablespoon dry sherry
5 cups chicken broth
2 cups cooked chicken, shredded
2 tablepoon chopped fresh thyme
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of ground nutmeg
Add:
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 teaspoon fresh parsley
2 teaspoon fresh lemon juice
salt and pepper to taste
Sweat onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. Cook 3 to 4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1 to 2 minutes.
Deglaze with sherry, then stir in the broth, chicken and seasonings. Bring to a boil, reduce heat to medium, and simmer 10 to 15 minutes, or until thickened.
Add corn, peas, parsley and lemon juice. Season with salt and pepper.
Puff Pastry Croutons
Roll out; beat together and brush over:
1 sheet purchased puff pastry, thawed
1 egg
1 tablespoon water
Sprinkle with:
Kosher salt, paprika and grated Parmesan
Preheat oven to 450 degrees; line a baking sheet with parchment paper.
Roll pastry out on a lightly floured work surface to 1/4" thick. Beat egg with water, then brush over dough.
Sprinkle dough lightly with salt, paprika and Parmesan and cut into 1 1/2" squares. Transfer to the prepared baking sheet and bake 8 to 10 minutes, or until golden.
Saturday, October 2, 2010
Stuffed Black Bean Quesadillas with corn and green chile sauce
So, this is the recipe I did with the left over black beans from my last blog. These make great left overs themselves!
Bon appetite and stay well until next time!
Stuffed Black Bean Quesadillas with corn and green chile sauce
Makes 8 servings
For the filling:
1 large red onion, chopped
1 large white onion, chopped
2 teaspoon canola oil
3 cloves garlic, sliced
1 jalapeno, seeded and diced
1 can diced green chiles (4 oz)
1 chipotle pepper in adobo, sliced
1/2 teaspoon ground cumin
2 cans black beans, drained, rinsed and lightly smashed (15 oz each)
2/3 cup frozen corn kernels
1/4 cup purchased green chile enchilada sauce
juice of 1 lime
salt to taste
For the quesadillas:
8 spinach or whole-wheat tortillas (8-inch)
1 cup shredded Mexican blend cheese, divided
1 egg lightly beaten with 1 tablespoon water
purchased pico de gallo
sour cream
Preheat oven to 375. Coat 2 baking sheets with nonstick spray.
Saute onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapeno, green chiles, chopotle and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes.
Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet from heat.
To assemble, place 1/2 cup filling on half of a tortilla, leaving a 1 inch border on the edge; sprinkle 2 tablespoons cheese over top of filling.
Brush exposed tortilla edges with egg wash. Fold tortilla in half, firmly pressing edges to create a seal. Poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas.
Transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8 to 10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream.
To reheat: if frozen: microwave on high 3 to 4 minutes. If thawed: microwave on high 2 to 3 minutes.
Bon appetite and stay well until next time!
Stuffed Black Bean Quesadillas with corn and green chile sauce
Makes 8 servings
For the filling:
1 large red onion, chopped
1 large white onion, chopped
2 teaspoon canola oil
3 cloves garlic, sliced
1 jalapeno, seeded and diced
1 can diced green chiles (4 oz)
1 chipotle pepper in adobo, sliced
1/2 teaspoon ground cumin
2 cans black beans, drained, rinsed and lightly smashed (15 oz each)
2/3 cup frozen corn kernels
1/4 cup purchased green chile enchilada sauce
juice of 1 lime
salt to taste
For the quesadillas:
8 spinach or whole-wheat tortillas (8-inch)
1 cup shredded Mexican blend cheese, divided
1 egg lightly beaten with 1 tablespoon water
purchased pico de gallo
sour cream
Preheat oven to 375. Coat 2 baking sheets with nonstick spray.
Saute onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapeno, green chiles, chopotle and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes.
Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet from heat.
To assemble, place 1/2 cup filling on half of a tortilla, leaving a 1 inch border on the edge; sprinkle 2 tablespoons cheese over top of filling.
Brush exposed tortilla edges with egg wash. Fold tortilla in half, firmly pressing edges to create a seal. Poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas.
Transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8 to 10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream.
To reheat: if frozen: microwave on high 3 to 4 minutes. If thawed: microwave on high 2 to 3 minutes.
Subscribe to:
Posts (Atom)
