There isn't much you can do to a tomato that I don't love. Have had a rough week with my beloved kitty, Charlie. Vet opened him up and found him littered with cancer and did not recommend waking him up. Well, Charlie is sitting here watching me type and giving headbutts. So I am back in the kitchen. . .trying to figure out what to do with stuff I already have on hand.
Boil large pot of water, add handful of salt
Add 1/2 box of Angel Hair pasta (I like Barilla Plus - very good texture)
Boil according to package directions
1 pint cherry tomatoes, halved
Heat oven to 350 degrees
Put tomatoes on a baking sheet, drizzle with olive oil, sprinkle with kosher salt and pepper.
Roast the tomatoes for 15 minutes
Add the pasta to a large bowl. Add tomatoes and the oil they were roasted in.
1/2 a container of fresh mozzarella cheese (I prefer the small balls that come in water) and quarter them. Toss with the hot pasta and tomatoes.
Chop or chiffonnade a handful of fresh basil and mix the pasta through.
Adjust salt and pepper.
Boil 1/2 cup balsamic vinegar then reduce to medium heat. Heat for about 10-15 minutes until it turns into a syrup. Drizzle over the pasta. One final toss.
Top with freshly grated parmesan.
Friday, July 31, 2009
Friday, July 24, 2009
Spaghetti Sauce - my grandmother's
My grandmother, who arrived here from Italy many decades ago (and sadly left us after a long battle with Alzheimer's disease) cook boil a pot of rocks and it would taste amazing.
Her spaghetti sauce, and dinner at her house (this is my step-mother's mother) were the most amazing ever.
2 28 ounce cans good quality tomato puree
1/4 cup olive oil
4 garlic cloves, minced
2 carrots, 2 celery stalks, and 1 onion shredded on a box grater or in a food processor
salt and pepper
1 small can tomato paste
32 ounce box of chicken broth
2 cups dry red wine
2 bay leaves
Dried Italian seasoning
Dried oregano
Sugar
1 package of chicken drum sticks
Heat the olive oil in a large stock pot. Add the vegetables and garlic. Season with salt and pepper. Sautee on medium heat until soft. Stir in tomato paste (trick - open both ends - it slides right out.) Add 2 cans of tomato puree, chicken broth, wine, 2 tablespoons sugar, 4 tablespoons Italian seasoning, 2 tablespoons oregano, bay leaves. Bring to a boil, then immediately reduce to a simmer. Add chicken legs.
Stir every so often (the sauce should reduce be a few inches and be very thick on the bottom. Stir it up.) Simmer for 3 -4 hours. Taste after a couple of hours and adjust seasoning.
Remove bay leaves and transfer chicken legs to a dish and serve with whatever you use the sauce for. I never get to eat the legs, which are awesome, because my kids beat me to it.
Freezes well.
Her spaghetti sauce, and dinner at her house (this is my step-mother's mother) were the most amazing ever.
2 28 ounce cans good quality tomato puree
1/4 cup olive oil
4 garlic cloves, minced
2 carrots, 2 celery stalks, and 1 onion shredded on a box grater or in a food processor
salt and pepper
1 small can tomato paste
32 ounce box of chicken broth
2 cups dry red wine
2 bay leaves
Dried Italian seasoning
Dried oregano
Sugar
1 package of chicken drum sticks
Heat the olive oil in a large stock pot. Add the vegetables and garlic. Season with salt and pepper. Sautee on medium heat until soft. Stir in tomato paste (trick - open both ends - it slides right out.) Add 2 cans of tomato puree, chicken broth, wine, 2 tablespoons sugar, 4 tablespoons Italian seasoning, 2 tablespoons oregano, bay leaves. Bring to a boil, then immediately reduce to a simmer. Add chicken legs.
Stir every so often (the sauce should reduce be a few inches and be very thick on the bottom. Stir it up.) Simmer for 3 -4 hours. Taste after a couple of hours and adjust seasoning.
Remove bay leaves and transfer chicken legs to a dish and serve with whatever you use the sauce for. I never get to eat the legs, which are awesome, because my kids beat me to it.
Freezes well.
Thursday, July 23, 2009
Bubble Burgers
And let's not even get started on the "Bubble" burgers. Ground meat mixed with croutons and fried in a skillet. She made the patties flat, and they naturally expand into an eliptical shape. Then Mom fried the buns in the grease of the pan. (For the record, when you form hamburger patties, make divits in the center so that when they expand you wind up with a flat burger.)
To add insult to injury, our standard side dish was frozen green peas. There is no math that would ever explain that combo. My dad STILL to this day is pondering that meal. And he's a Ph.D. And he doesn't get it.
In fact, he called me one Sunday night (which is our tradition, and since I am the youngest, I get called last) and I had been cooking homemade chicken and dumplings (from the stock to the dumplings) and he actually said, "Where did you ever learn to cook, because you certainly didn't learn it here!"
Hahaha!
There is no harnessing a passion that is driven by learning, testing, improving, and investigating.
Sooooo, is Food Network calling anytime soon? :)
To add insult to injury, our standard side dish was frozen green peas. There is no math that would ever explain that combo. My dad STILL to this day is pondering that meal. And he's a Ph.D. And he doesn't get it.
In fact, he called me one Sunday night (which is our tradition, and since I am the youngest, I get called last) and I had been cooking homemade chicken and dumplings (from the stock to the dumplings) and he actually said, "Where did you ever learn to cook, because you certainly didn't learn it here!"
Hahaha!
There is no harnessing a passion that is driven by learning, testing, improving, and investigating.
Sooooo, is Food Network calling anytime soon? :)
Poopy Casserole
I grew up eating this creation that I think my mother got from some women's magazine. Something about getting all 4 food groups into one meal. I thought it was fine as a child, but when she served it once I was of legal age, I almost puked at the table. My husband, who thought this casserole was a made-up joke, was horrified when it was served to him. He tried to get her two dogs to eat it so it would look like he made an effort. They were even smarter than to ingest this. And they were ShiTzu's, like the dumbest dogs on the planet. Not that dumb, apparently!
1 package of biscuits (from the tube) split in half.
Line a brownie pan with half the biscuits.
Brown a pound of ground beef, drain, and mix with sour cream, chopped green pepper, can of tomato paste, chopped onion, and shredded cheddar cheese. Spread on the biscuits. Top with remaining biscuits and sprinkle more cheese on top. Bake according to package directions.
The measurements don't matter, because you're not dumb enough to make this and serve it to people you remotely care about. I dubbed it "Poopy Casserole" because, well, let's face it, that's what it looks like.
However, it does contend with the electric skillet project: Diced Spam, cabbage, diced potatoes, carraway seeds, sauteed in an electric skillet with butter. Hello, this was the 1970's. I know we were in a recession and energy crisis, but wasn't the Great Depression over in 1945? Why were we eating this???
1 package of biscuits (from the tube) split in half.
Line a brownie pan with half the biscuits.
Brown a pound of ground beef, drain, and mix with sour cream, chopped green pepper, can of tomato paste, chopped onion, and shredded cheddar cheese. Spread on the biscuits. Top with remaining biscuits and sprinkle more cheese on top. Bake according to package directions.
The measurements don't matter, because you're not dumb enough to make this and serve it to people you remotely care about. I dubbed it "Poopy Casserole" because, well, let's face it, that's what it looks like.
However, it does contend with the electric skillet project: Diced Spam, cabbage, diced potatoes, carraway seeds, sauteed in an electric skillet with butter. Hello, this was the 1970's. I know we were in a recession and energy crisis, but wasn't the Great Depression over in 1945? Why were we eating this???
Grilled Ceasar Salad
I had a grilled salad at Antonio's in Hilton Head last year, and it was one of the best things I've ever eaten. So I devised this beauty. . .
For 2 servings. . .
Take one head of romaine lettuce and remove outer leaves and slice off the core. Heat a grill pan and drizzle with olive oil.
Put the cut side of the lettuce down on the hot grill. Cook for 3 minutes, then turn over. Sprinkle the cut side up with salt and pepper. Cook for 2 more minutes.
Remove to plate and drizzle ceasar dressing over the top. Garnish with croutons, parmasean cheese and anchovies if you dare!
My favorite Ceasar dressing EVER is from the Three Rivers Cookbook I (from Pittsburgh) printed in 1973. I love the sticker on the front of it: $6.95, from Gimbels. I must have stolen it from my Mom. No worries, she can't cook worth a crap. Never could. Recipes were of no help. Will have to post one of her famous recipes that we gagged, I mean, grew up on.
Blender Ceasar Dressing
by Mrs. Edward I. Sproull, Jr.
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 salad oil
1 egg
Another 1/4 cup salad oil
1/4 cup extra virgin olive oil (my twist)
1/4 cup lemon juice
1/4 cup grated parmesan cheese
anchovies (or anchovie paste)
Put first five ingredients in blender. Crack egg into microwave safe dish and cook on high for 30 seconds to "coddle" (to zap out any bacteria.)
Add egg to blender and turn on high. Immediately remove cover and add the rest of the oil. Turn off and add lemon juice and cheese. Add anchovy paste if you like (comes in a tube) or 2 - 3 anchovy filets. Pulse one more time. Or add anchovy filets to the salad. Or leave out if it grosses you out.
Chill to blend flavors. Do not double recipe - make twice instead.
Yields 1/2 - 2 cups.
Stays good in the fridge for 2 - 3 weeks.
For 2 servings. . .
Take one head of romaine lettuce and remove outer leaves and slice off the core. Heat a grill pan and drizzle with olive oil.
Put the cut side of the lettuce down on the hot grill. Cook for 3 minutes, then turn over. Sprinkle the cut side up with salt and pepper. Cook for 2 more minutes.
Remove to plate and drizzle ceasar dressing over the top. Garnish with croutons, parmasean cheese and anchovies if you dare!
My favorite Ceasar dressing EVER is from the Three Rivers Cookbook I (from Pittsburgh) printed in 1973. I love the sticker on the front of it: $6.95, from Gimbels. I must have stolen it from my Mom. No worries, she can't cook worth a crap. Never could. Recipes were of no help. Will have to post one of her famous recipes that we gagged, I mean, grew up on.
Blender Ceasar Dressing
by Mrs. Edward I. Sproull, Jr.
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 salad oil
1 egg
Another 1/4 cup salad oil
1/4 cup extra virgin olive oil (my twist)
1/4 cup lemon juice
1/4 cup grated parmesan cheese
anchovies (or anchovie paste)
Put first five ingredients in blender. Crack egg into microwave safe dish and cook on high for 30 seconds to "coddle" (to zap out any bacteria.)
Add egg to blender and turn on high. Immediately remove cover and add the rest of the oil. Turn off and add lemon juice and cheese. Add anchovy paste if you like (comes in a tube) or 2 - 3 anchovy filets. Pulse one more time. Or add anchovy filets to the salad. Or leave out if it grosses you out.
Chill to blend flavors. Do not double recipe - make twice instead.
Yields 1/2 - 2 cups.
Stays good in the fridge for 2 - 3 weeks.
Chicken Picatta
This was one of my step-son's favorites growing up. In fact, when we'd go to an Italian restaurant, this little 12 year old would ask the waitress for a side of pasta "with a white wine, lemon sauce" instead of the regular red sauce fare. Too funny!
Heat large pot of water to boiling. Toss in a handful of salt (critical to salt the pasta water!) Cook pasta according to package directions. I prefer Angel Hair for this recipe, because the sauce is so light. A thicker pasta will overpower the sauce.
1 package thinly sliced chicken breast
1 cup flour, seasoned with salt and pepper
Dredge the chicken in the flour, do not shake off excess. It makes a nice thickener for the sauce.
2 garlic cloves cut in half.
1/4 cup extra virgin olive oil
Heat oil in non-stick pan. Add the garlic and cook for 1 minute.
Add chicken a couple pieces at a time. Cook on each side about 3 minutes. Don't overcrowd the pan or you will bring the temperature down and boil the chicken. Yuck!
Remove chicken to a plate and cover with foil to keep warm.
Remove garlic and toss.
Now for the sauce. Time to deglaze the pan. The brown bits on the bottom of the pan are your base - they are packed with flavor!
Add 1 cup of dry white wine (always remember to use something you would actually drink) and scrape up the bits off of the bottom of the pan. When the wine is heated through, Add 1 cup of chicken stock or broth. Allow the mixture to reduce by half at a moderately high heat. Taste it along the way. It will get concentrated and a little thick. If it's too salty, add more wine or chicken broth (or both.) Add in 8cleaned and sliced button mushrooms, the juice of 1 lemon, and 2 tablespoons of drained capers.
Adjust salt and pepper. Cook until the mushrooms are tender, about 5 minutes. Add the chicken back to the pan and reheat. Serve over the pasta.
Top with sprinkle of chopped flat leaf parsley and fresh grated parmesan cheese.
I actually am making this right now and typed it as I made it.
Heat large pot of water to boiling. Toss in a handful of salt (critical to salt the pasta water!) Cook pasta according to package directions. I prefer Angel Hair for this recipe, because the sauce is so light. A thicker pasta will overpower the sauce.
1 package thinly sliced chicken breast
1 cup flour, seasoned with salt and pepper
Dredge the chicken in the flour, do not shake off excess. It makes a nice thickener for the sauce.
2 garlic cloves cut in half.
1/4 cup extra virgin olive oil
Heat oil in non-stick pan. Add the garlic and cook for 1 minute.
Add chicken a couple pieces at a time. Cook on each side about 3 minutes. Don't overcrowd the pan or you will bring the temperature down and boil the chicken. Yuck!
Remove chicken to a plate and cover with foil to keep warm.
Remove garlic and toss.
Now for the sauce. Time to deglaze the pan. The brown bits on the bottom of the pan are your base - they are packed with flavor!
Add 1 cup of dry white wine (always remember to use something you would actually drink) and scrape up the bits off of the bottom of the pan. When the wine is heated through, Add 1 cup of chicken stock or broth. Allow the mixture to reduce by half at a moderately high heat. Taste it along the way. It will get concentrated and a little thick. If it's too salty, add more wine or chicken broth (or both.) Add in 8cleaned and sliced button mushrooms, the juice of 1 lemon, and 2 tablespoons of drained capers.
Adjust salt and pepper. Cook until the mushrooms are tender, about 5 minutes. Add the chicken back to the pan and reheat. Serve over the pasta.
Top with sprinkle of chopped flat leaf parsley and fresh grated parmesan cheese.
I actually am making this right now and typed it as I made it.
My most-requested salad
I have grown to hate bottled salad dressings, so I've come up with a few versions of my own. One of my favorites goes great with this salad.
Salad:
1 bag of mixed field greens
1 bag of dried cranberries
1 container of crumbled goat cheese (fresh goat cheese, not feta)
1 cup of pecans, sugared (see below)
Coarsely chop pecans. Heat 1/2 cup of sugar in a non-stick skillet on high heat until it melts. Watch it closely so it doesn't burn. Once it turns to liquid, toss in the pecans and coat. Put in a pinch of kosher salt and a dash of cayenne pepper.
Transfer to parchment paper to cool. Break into pieces (it will look like a brittle) and add to the salad.
Dressing:
1/2 cup Pomegranate vinegar
1 tablespoon dijon mustard
1 tablespoon honey
Pinch of salt and pepper
Whisk together then drizzle in, while whisking, 3/4 cup extra virgin olive oil.
You can always add grilled chicken or salmon to to this to make it a meal.
Salad:
1 bag of mixed field greens
1 bag of dried cranberries
1 container of crumbled goat cheese (fresh goat cheese, not feta)
1 cup of pecans, sugared (see below)
Coarsely chop pecans. Heat 1/2 cup of sugar in a non-stick skillet on high heat until it melts. Watch it closely so it doesn't burn. Once it turns to liquid, toss in the pecans and coat. Put in a pinch of kosher salt and a dash of cayenne pepper.
Transfer to parchment paper to cool. Break into pieces (it will look like a brittle) and add to the salad.
Dressing:
1/2 cup Pomegranate vinegar
1 tablespoon dijon mustard
1 tablespoon honey
Pinch of salt and pepper
Whisk together then drizzle in, while whisking, 3/4 cup extra virgin olive oil.
You can always add grilled chicken or salmon to to this to make it a meal.
Spanakopita Burgers
This is a very healthy, fabulous burger. Even the guys in my house love it.
1 pound lean ground turkey
1/3 of a box of frozen spinach, thawed and drained (squeeze out all of the liquid)
2 ounces of feta cheese, crumbled
2 teaspoons greek seasoning
(If you don't have that, combine 1 teaspoon lemon pepper with 1/4 teaspoon granulated garlic and 1 teaspoon dried oregano)
1/4 cup diced red onion (can omit if you don't like onion - or you can top the burgers with sliced red onion if you prefer.)
Combine the ingredients and form into 4 patties. Grill and serve on a whole wheat bun. I personally like to put a mixture of equal parts mayo and dijon mustard, as ketchup really doesn't work on this.
1 pound lean ground turkey
1/3 of a box of frozen spinach, thawed and drained (squeeze out all of the liquid)
2 ounces of feta cheese, crumbled
2 teaspoons greek seasoning
(If you don't have that, combine 1 teaspoon lemon pepper with 1/4 teaspoon granulated garlic and 1 teaspoon dried oregano)
1/4 cup diced red onion (can omit if you don't like onion - or you can top the burgers with sliced red onion if you prefer.)
Combine the ingredients and form into 4 patties. Grill and serve on a whole wheat bun. I personally like to put a mixture of equal parts mayo and dijon mustard, as ketchup really doesn't work on this.
The best potato salad ever
This is my original recipe that I played around with until it was PERFECT! I've had a bunch of requests for healthier recipes. . .they're coming!
3 medium potatoes, peeled and chopped into bite-sized chunks
1/4 cup white vinegar
2 stalks celery, chopped
2 scallions, chopped
1/2 cup sour cream
1/2 cup good mayo
1 teaspoon dry mustard
1 teaspoon celery seed
Paprika
Salt and Pepper
Boil the potatoes in salted water until tender. Drain. Transfer to large bowl and immediately add the vinegar while the potatoes are hot. Add the celery and onions. In a separate bowl, combine the dressing ingredients. Toss with the potatoes once they've cooled some. Chill.
3 medium potatoes, peeled and chopped into bite-sized chunks
1/4 cup white vinegar
2 stalks celery, chopped
2 scallions, chopped
1/2 cup sour cream
1/2 cup good mayo
1 teaspoon dry mustard
1 teaspoon celery seed
Paprika
Salt and Pepper
Boil the potatoes in salted water until tender. Drain. Transfer to large bowl and immediately add the vinegar while the potatoes are hot. Add the celery and onions. In a separate bowl, combine the dressing ingredients. Toss with the potatoes once they've cooled some. Chill.
Tuesday, July 21, 2009
Golden Carrot Salad
I was in a really bad mood a little while ago, but writing about food and going through my favorite recipes has certainly lightened my mood!
This is an old, old recipe that I have on a piece of paper that my grandmother wrote. Very cool to have her handwriting saved. She died at 87 in 1987 and is my step-dad's mother.
This strikes me as a depression-era recipe that probably came out of some women's magazine. I have no idea. Every once in a while I stumble upon someone who also grew up eating it. We had it at every post-church-Sunday-dinner, along with her cooked-to-death roast, jello salad (UGH!) on a lettuce leaf, and a dessert of some type. Of course, we ate around 1 pm, and my dad retreated to the couch to continue "working" (workaholic chemical engineer) while the women (that would be the rest of us) cleaned up then played card games all afternoon. My mother hated every minute of it, but it is a very fond childhood memory of mine. It was predictable and safe. Except for the jello salad.
If anyone knows the origin of this recipe, please post it. I would love to know!
2 pounds carrots, peeled and sliced and blanched
1 large onion, sliced
1 green pepper, cut into strips
1 can tomato soup, not diluted
1/2 cup sugar
1/2 cup vegetable oil
2/3 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
Mix together and refridgerate. This salad seems to last for weeks!
I make it anytime my sister comes over for a meal. She lives here in Atlanta, too. Most of the rest of the family is back in Pittsburgh.
This is an old, old recipe that I have on a piece of paper that my grandmother wrote. Very cool to have her handwriting saved. She died at 87 in 1987 and is my step-dad's mother.
This strikes me as a depression-era recipe that probably came out of some women's magazine. I have no idea. Every once in a while I stumble upon someone who also grew up eating it. We had it at every post-church-Sunday-dinner, along with her cooked-to-death roast, jello salad (UGH!) on a lettuce leaf, and a dessert of some type. Of course, we ate around 1 pm, and my dad retreated to the couch to continue "working" (workaholic chemical engineer) while the women (that would be the rest of us) cleaned up then played card games all afternoon. My mother hated every minute of it, but it is a very fond childhood memory of mine. It was predictable and safe. Except for the jello salad.
If anyone knows the origin of this recipe, please post it. I would love to know!
2 pounds carrots, peeled and sliced and blanched
1 large onion, sliced
1 green pepper, cut into strips
1 can tomato soup, not diluted
1/2 cup sugar
1/2 cup vegetable oil
2/3 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
Mix together and refridgerate. This salad seems to last for weeks!
I make it anytime my sister comes over for a meal. She lives here in Atlanta, too. Most of the rest of the family is back in Pittsburgh.
Blue Cheese Fondue
So speaking of blue cheese, if you've ever been to a party at my house, chances are you fought for a spot at the counter around the fondue pot. I have had people actually invite themselves over and ask if I will make it for them.
We have a rule in my house - no one goes home hungry. Some have also added that no one goes home sober either. As long as you go home, eventually.
I served this at a martini party we held. I had people bring their kids, as I certainly didn't want to pay for a babysitter. People asked why - and I replied that at least one of you will keep your wits about you, and I don't want to peel your drunk ass off my lawn at 3 am. Most people were gone by 10:30. Perfect!
So here goes. . .a slight adaptation from Williams-Sonoma's version. . .
OH, and it's GLUTEN FREE!
3/4 lb. Cambozola cheese, rind removed (this is an amazing cheese - kind of brie and blue combined, very smooth and creamy)
3/4 lb. stilton blue cheese, crumbled
5 tsp. cornstarch
1 cup dry white wine (you can sub apple juice or chicken broth if you prefer)
1 sprig of thyme, plus extra chopped
3/4 cup heavy cream
Pinch cayenne
1 TB dijon mustard
2 TB fresh chopped chives
1 loaf of ciabatta bread, cut into cubes
Endive leaves
Mix cheese and cornstarch in a bowl. In a saucepan, combine wine (or broth/juice) and thyme sprig. Simmer until wine reduces by half. Fish out the thyme sprig and add a couple of teaspoons of chopped thyme. Whisk in cream, cayenne and black pepper and mustard. As soon as it begins to bubble (don't let it boil or scorch)add the cheese mixture 1/2 cup at a time. Use a rubber spatula to stir. Add additional cheese as it melts.
Serve in a fondue pot with the bread and endive. Top with chives.
Be careful making this - you will wind up with all kinds of new friends!
We have a rule in my house - no one goes home hungry. Some have also added that no one goes home sober either. As long as you go home, eventually.
I served this at a martini party we held. I had people bring their kids, as I certainly didn't want to pay for a babysitter. People asked why - and I replied that at least one of you will keep your wits about you, and I don't want to peel your drunk ass off my lawn at 3 am. Most people were gone by 10:30. Perfect!
So here goes. . .a slight adaptation from Williams-Sonoma's version. . .
OH, and it's GLUTEN FREE!
3/4 lb. Cambozola cheese, rind removed (this is an amazing cheese - kind of brie and blue combined, very smooth and creamy)
3/4 lb. stilton blue cheese, crumbled
5 tsp. cornstarch
1 cup dry white wine (you can sub apple juice or chicken broth if you prefer)
1 sprig of thyme, plus extra chopped
3/4 cup heavy cream
Pinch cayenne
1 TB dijon mustard
2 TB fresh chopped chives
1 loaf of ciabatta bread, cut into cubes
Endive leaves
Mix cheese and cornstarch in a bowl. In a saucepan, combine wine (or broth/juice) and thyme sprig. Simmer until wine reduces by half. Fish out the thyme sprig and add a couple of teaspoons of chopped thyme. Whisk in cream, cayenne and black pepper and mustard. As soon as it begins to bubble (don't let it boil or scorch)add the cheese mixture 1/2 cup at a time. Use a rubber spatula to stir. Add additional cheese as it melts.
Serve in a fondue pot with the bread and endive. Top with chives.
Be careful making this - you will wind up with all kinds of new friends!
Danish Celery Soup
OK, I can't really take credit for this recipe. My sister made it many years ago at Thanksgiving and I threatened her if she didn't share.
I have yet to find anything you can do to celery that I don't love. It's a very underappreciated vegetable.
This is my absolutely favorite soup ever!
1/4 cup butter
1 large bunch of celery, chopped
2 cups chopped onion (1 large onion)
1/4 cup flour (YOU CAN SUB CORNSTARCH TO MAKE THIS A GLUTEN FREE SOUP)
3 13 3/4 ounce cans chicken broth
2 ounces blue cheese, crumbled
salt & pepper
croutons (omit for gluten free)
1/4 cup fresh parsley
Melt butter in large stock pot. Stir in celery and onion. Cover and let cook over moderately low heat, stirring occasionally, until vegetables are tender and transparent. Do not brown. Stir in flour (or cornstarch) and chicken broth, stirring frequently. Add 1 cup of the soup mixture to the blue cheese in a separate saucepan. On low heat, stir until the cheese melts. Stir the mixture back into the large pot. Season with salt and pepper. Sprinkle with fresh, chopped flat-leaf parsley and serve with croutons.
Makes about 6 servings. . .I can eat a whole pot by myself!!!
I have yet to find anything you can do to celery that I don't love. It's a very underappreciated vegetable.
This is my absolutely favorite soup ever!
1/4 cup butter
1 large bunch of celery, chopped
2 cups chopped onion (1 large onion)
1/4 cup flour (YOU CAN SUB CORNSTARCH TO MAKE THIS A GLUTEN FREE SOUP)
3 13 3/4 ounce cans chicken broth
2 ounces blue cheese, crumbled
salt & pepper
croutons (omit for gluten free)
1/4 cup fresh parsley
Melt butter in large stock pot. Stir in celery and onion. Cover and let cook over moderately low heat, stirring occasionally, until vegetables are tender and transparent. Do not brown. Stir in flour (or cornstarch) and chicken broth, stirring frequently. Add 1 cup of the soup mixture to the blue cheese in a separate saucepan. On low heat, stir until the cheese melts. Stir the mixture back into the large pot. Season with salt and pepper. Sprinkle with fresh, chopped flat-leaf parsley and serve with croutons.
Makes about 6 servings. . .I can eat a whole pot by myself!!!
Monday, July 20, 2009
Caprese Salad
Old Italian classic, light refreshing salad. Best made with the freshest, homegrown tomatoes.
For 1 serving:
1 large, fresh tomato, or 2 medium
Fresh mozzarella (packed in water)
Fresh basil
1/2 cup balsamic vinegar
olive oil
salt and pepper
Slice the tomatoes and mozzarella each about 1/4 inch thick. Layer alternately on a platter. Take 1/4 cup of packed fresh basil and slice into a chiffonade. Reserve.
Heat 1/2 cup of balsamic vinegar over medium heat until it reduces by half and creates a syrup. Drizzle over the tomatoes and cheese. Drizzle a couple of TB of olive oil over the salad. Season with salt and pepper. Sprinkle the basil over the salad and serve.
For 1 serving:
1 large, fresh tomato, or 2 medium
Fresh mozzarella (packed in water)
Fresh basil
1/2 cup balsamic vinegar
olive oil
salt and pepper
Slice the tomatoes and mozzarella each about 1/4 inch thick. Layer alternately on a platter. Take 1/4 cup of packed fresh basil and slice into a chiffonade. Reserve.
Heat 1/2 cup of balsamic vinegar over medium heat until it reduces by half and creates a syrup. Drizzle over the tomatoes and cheese. Drizzle a couple of TB of olive oil over the salad. Season with salt and pepper. Sprinkle the basil over the salad and serve.
Fennel Vichyssoise
I think that traditional vichyssoise, which is all potato and was uber popular in the 1970's, is way too starchy and bland. So I took a classic recipe, and added my own Italian touch to it. Can be served hot, warm, or cold! Cold is traditional. . .
2 TB butter
1 TB olive oil
4 leeks chopped (clean well, white part only)
Salt & pepper
Additional olive oil
2-3 large fennel bulbs, cleaned and thinly sliced
6 medium yukon gold potatoes, peeled and thinly sliced
4 cups chicken stock or broth
1 cup heavy cream
Fresh tarragon
Chives
Creme fraiche
Heat the butter and olive oil in a heavy stock pot. Add the leeks, season with salt and pepper, and sautee on low heat for about 20 minutes--until leeks are soft.
Clean, trim and thinly slice the fennel (remove fronds and core.) Add to pot and drizzle about 1 more TB little olive oil, salt & pepper. Sautee for another 10 minutes, until fennell starts to soften.
Add peeled and sliced yukon gold potates and add to pot. Pour in 4 cups of chicken stock (or chicken broth) and bring to a boil. Reduce to simmer and add 3 tablespoons fresh chopped taragon. Cook until vegies are soft - about 30 minutes.
I use an immersion blender to puree the soup, but you can also use a food processor or blender. Make sure to allow for the steam to escape if you used a blender.
Add 1 cup cream, and season with salt & pepper to taste. I serve with croutons, and more chopped taragon and chopped fennel fronds. Or you can add a dollop of creme fraiche and fresh chives. Can be served warm or cold, as this is an Italian twist on a classic French soup.
2 TB butter
1 TB olive oil
4 leeks chopped (clean well, white part only)
Salt & pepper
Additional olive oil
2-3 large fennel bulbs, cleaned and thinly sliced
6 medium yukon gold potatoes, peeled and thinly sliced
4 cups chicken stock or broth
1 cup heavy cream
Fresh tarragon
Chives
Creme fraiche
Heat the butter and olive oil in a heavy stock pot. Add the leeks, season with salt and pepper, and sautee on low heat for about 20 minutes--until leeks are soft.
Clean, trim and thinly slice the fennel (remove fronds and core.) Add to pot and drizzle about 1 more TB little olive oil, salt & pepper. Sautee for another 10 minutes, until fennell starts to soften.
Add peeled and sliced yukon gold potates and add to pot. Pour in 4 cups of chicken stock (or chicken broth) and bring to a boil. Reduce to simmer and add 3 tablespoons fresh chopped taragon. Cook until vegies are soft - about 30 minutes.
I use an immersion blender to puree the soup, but you can also use a food processor or blender. Make sure to allow for the steam to escape if you used a blender.
Add 1 cup cream, and season with salt & pepper to taste. I serve with croutons, and more chopped taragon and chopped fennel fronds. Or you can add a dollop of creme fraiche and fresh chives. Can be served warm or cold, as this is an Italian twist on a classic French soup.
Autumn Pork Chops
Pre-heat oven to 350 degrees.
4 boneless center cut pork chops, cut 3/4 of the way through to make a pocket
1/2 bag of seasoned stuffing
1 onion, diced
4 stalks celery, diced
1 TB each butter and olive oil
Chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup chopped walnuts
1 cup real maple syrup
1/4 cup dijon mustard
1/4 cup grain mustard
Heat 1 TB each of butter and olive oil in a sautee pan. Add one diced medium onion and 4 stalks of diced celery. Sautee on medium heat until soft. Do not brown.
Add 1/2 bag of seasoned stuffing and 1 cup of chicken broth. Stir until moist. Add additional chicken broth 1/2 cup at a time to maintain moisture.
Transfer stuffing to a large bowl and mix in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of chopped walnuts. Mix, and overstuff each pork chop with the mixture.
Arrange pork chops in a circle in a baking dish, and add remaining stuff in the circle in the middle. Sprinkle the top of the pork chops with salt and pepper.
Bake at 350 for 30 minutes, or until done (depending on thickness.)
In the meantime, mix 1 cup of maple syrup (not pancake - use real maple), 1/4 cup of dijon mustard, and 1/4 cup of grain mustard in a saucepan. Cook on medium-low heat for about 10 minutes. Drizzle over the pork chops and stuffing the last 10 minutes of cooking.
4 boneless center cut pork chops, cut 3/4 of the way through to make a pocket
1/2 bag of seasoned stuffing
1 onion, diced
4 stalks celery, diced
1 TB each butter and olive oil
Chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup chopped walnuts
1 cup real maple syrup
1/4 cup dijon mustard
1/4 cup grain mustard
Heat 1 TB each of butter and olive oil in a sautee pan. Add one diced medium onion and 4 stalks of diced celery. Sautee on medium heat until soft. Do not brown.
Add 1/2 bag of seasoned stuffing and 1 cup of chicken broth. Stir until moist. Add additional chicken broth 1/2 cup at a time to maintain moisture.
Transfer stuffing to a large bowl and mix in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of chopped walnuts. Mix, and overstuff each pork chop with the mixture.
Arrange pork chops in a circle in a baking dish, and add remaining stuff in the circle in the middle. Sprinkle the top of the pork chops with salt and pepper.
Bake at 350 for 30 minutes, or until done (depending on thickness.)
In the meantime, mix 1 cup of maple syrup (not pancake - use real maple), 1/4 cup of dijon mustard, and 1/4 cup of grain mustard in a saucepan. Cook on medium-low heat for about 10 minutes. Drizzle over the pork chops and stuffing the last 10 minutes of cooking.
Friday, July 17, 2009
Summer Gazpacho
Delicious, low fat, high-nutrient, gluten free soup.
6 tomatoes
1 green pepper
4 green onions
1 peeled cucumber, seeds removed
handful of cilantro
Put half of the vegies into a food processor, along with half of the cilantro. Puree until smooth.
Transfer mixture (which will have a disgusting color to it) to a large glass bowl. Chop the rest of the vegies and add to the soup. Pour in about 2 cups of tomato juice until desired consistency.
Add 1 TB of salt, juice of 1 lime, fresh black pepper, 2 tablespoons red wine vinegar, dash of tobasco, one finely minced garlic clove.
Stir together and chill for the flavors to blend.
Serve topped with sliced avocado, sour cream, crab meat, shrimp or croutons if desired. Yes I know, the croutons are not gluten free naturally.
6 tomatoes
1 green pepper
4 green onions
1 peeled cucumber, seeds removed
handful of cilantro
Put half of the vegies into a food processor, along with half of the cilantro. Puree until smooth.
Transfer mixture (which will have a disgusting color to it) to a large glass bowl. Chop the rest of the vegies and add to the soup. Pour in about 2 cups of tomato juice until desired consistency.
Add 1 TB of salt, juice of 1 lime, fresh black pepper, 2 tablespoons red wine vinegar, dash of tobasco, one finely minced garlic clove.
Stir together and chill for the flavors to blend.
Serve topped with sliced avocado, sour cream, crab meat, shrimp or croutons if desired. Yes I know, the croutons are not gluten free naturally.
Thursday, July 16, 2009
Gluten-Free Cheesy Chicken and mashed potatoes
This recipe is naturally gluten free and cassein (cow dairy) free.
Preheat oven to 350 degrees.
4 skinless, boneless chicken breasts, cut 3/4 of the way through to form a "pocket."
Sprinkle each side with salt, pepper and dried thyme
4 ounces goat cheese, softened
Mix in 1/2 cup chopped sun dried tomatoes (oil drained) - You could substitute roasted red peppers if you prefer
Add 1/2 tsp dried thyme
Mix well, stuff each chicken breast with the cheese mixture.
Heat 2 TB olive oil. Add chicken.
Add 2 cloves of garlic - whole, but kind of smashed to release the juice. (Fish them out later.)
Cook chicken for about 5 minutes on each side.
Move chicken to a baking dish and keep warm/continue cooking in the oven for about 10 minutes.
Deglaze the pan with a cup of chicken stock/broth. Add about a 1/2 cup white wine.
Zest half a lemon into the pan. Add more chicken broth as necessary. Stir in 2 TB fresh chopped Italian flat-leafed parsley.
Pour sauce over chicken.
2 additional ways to serve:
Sautee fresh spinach in chopped garlic and olive oil. Serve chicken over top. Top with sauce.
OR. . .
Boil peeled and chopped Yukon gold potatoes in salted water until soft.
Drain.
Using a hand mixer or potato masher, add in some chicken broth, salt and pepper, until desired consistency.
The chicken and sauce are great over the potatoes, too.
Preheat oven to 350 degrees.
4 skinless, boneless chicken breasts, cut 3/4 of the way through to form a "pocket."
Sprinkle each side with salt, pepper and dried thyme
4 ounces goat cheese, softened
Mix in 1/2 cup chopped sun dried tomatoes (oil drained) - You could substitute roasted red peppers if you prefer
Add 1/2 tsp dried thyme
Mix well, stuff each chicken breast with the cheese mixture.
Heat 2 TB olive oil. Add chicken.
Add 2 cloves of garlic - whole, but kind of smashed to release the juice. (Fish them out later.)
Cook chicken for about 5 minutes on each side.
Move chicken to a baking dish and keep warm/continue cooking in the oven for about 10 minutes.
Deglaze the pan with a cup of chicken stock/broth. Add about a 1/2 cup white wine.
Zest half a lemon into the pan. Add more chicken broth as necessary. Stir in 2 TB fresh chopped Italian flat-leafed parsley.
Pour sauce over chicken.
2 additional ways to serve:
Sautee fresh spinach in chopped garlic and olive oil. Serve chicken over top. Top with sauce.
OR. . .
Boil peeled and chopped Yukon gold potatoes in salted water until soft.
Drain.
Using a hand mixer or potato masher, add in some chicken broth, salt and pepper, until desired consistency.
The chicken and sauce are great over the potatoes, too.
Chicken Pot Pie
What could be better comfort food than a creamy stew packed inside of baked puff pastry? I don't like green peas, much less in my pot pie. So I came up with an alternative. Here's my recipe. . .I write them in the order of preparation. I hope you enjoy!
2 servings
No idea on the fat/nutritional content - don't even care to speculate!
Defrost 1 sheet of puff pastry dough
Drizzle olive oil, kosher salt and pepper on both sides of one bone-in, skin-on chicken breast. Roast in a 375-degree oven for 30-40 minutes, or until cooked through but still juicy.
In a skillet, heat 1 TB olive oil, keep on medium heat. Throughout the sauteeing of the vegies, they should not brown. Add them in the order listed below - some will cook slower than others.
Clean and chop one leek, add to olive oil
Season with salt (I only use kosher) and pepper
Chop 2 carrots; add to pan
Chop 2 stalks of celery; add to pan
Add one cup of frozen pearl onions to pan
Slice 5 baby portabello or large white mushrooms; add to pan
Slice in half 1 cup of sugar snap peas and add to pan
Add more salt and pepper.
Add 1 cup of dry white wine and cook until absorbed by the vegies.
Add one teaspoon of dried thyme or 1 TB of fresh, chopped thyme.
In separate pan, melt 3 tablespoons butter and whisk in 1 cup of flour to make a roux. Cook on low heat to cook off the raw flour flavor. Add chicken stock one cup at a time, continually whisking as the roux thickens. You will wind up using about 3 cups.
Add roux to the vegie mix. Add more chicken stock as needed. Should have a "stew" consistency, not soup.
Once the chicken breast is cooked, remove the skin and remove the meat from the bone. Using two forks, pull the meat in opposite directions to shred it. Add the shredded chicken to the vegie pan. Add 2 TB fresh chopped Italian, flat-leaf parsley. Adjust salt and pepper if necessary.
Take 2 ramekin, oven-safe dishes, and place on the puff pastry. Cut a circle around, with just a small amount to overhang.
Put the leftover puff pastry in the bottom of the ramekin dish. Spoon chicken filling into the dish about 3/4 of the way up. Put the circle of puff pastry over the top of the dish and crimp.
Brush the top with an egg wash (scramble one egg, brush the tops of the pastry with some to help it brown.) Sprinkle top with salt and pepper if you like.
Bake for 20 minutes at 375 degrees.
Serve with a light side salad.
Enjoy!
2 servings
No idea on the fat/nutritional content - don't even care to speculate!
Defrost 1 sheet of puff pastry dough
Drizzle olive oil, kosher salt and pepper on both sides of one bone-in, skin-on chicken breast. Roast in a 375-degree oven for 30-40 minutes, or until cooked through but still juicy.
In a skillet, heat 1 TB olive oil, keep on medium heat. Throughout the sauteeing of the vegies, they should not brown. Add them in the order listed below - some will cook slower than others.
Clean and chop one leek, add to olive oil
Season with salt (I only use kosher) and pepper
Chop 2 carrots; add to pan
Chop 2 stalks of celery; add to pan
Add one cup of frozen pearl onions to pan
Slice 5 baby portabello or large white mushrooms; add to pan
Slice in half 1 cup of sugar snap peas and add to pan
Add more salt and pepper.
Add 1 cup of dry white wine and cook until absorbed by the vegies.
Add one teaspoon of dried thyme or 1 TB of fresh, chopped thyme.
In separate pan, melt 3 tablespoons butter and whisk in 1 cup of flour to make a roux. Cook on low heat to cook off the raw flour flavor. Add chicken stock one cup at a time, continually whisking as the roux thickens. You will wind up using about 3 cups.
Add roux to the vegie mix. Add more chicken stock as needed. Should have a "stew" consistency, not soup.
Once the chicken breast is cooked, remove the skin and remove the meat from the bone. Using two forks, pull the meat in opposite directions to shred it. Add the shredded chicken to the vegie pan. Add 2 TB fresh chopped Italian, flat-leaf parsley. Adjust salt and pepper if necessary.
Take 2 ramekin, oven-safe dishes, and place on the puff pastry. Cut a circle around, with just a small amount to overhang.
Put the leftover puff pastry in the bottom of the ramekin dish. Spoon chicken filling into the dish about 3/4 of the way up. Put the circle of puff pastry over the top of the dish and crimp.
Brush the top with an egg wash (scramble one egg, brush the tops of the pastry with some to help it brown.) Sprinkle top with salt and pepper if you like.
Bake for 20 minutes at 375 degrees.
Serve with a light side salad.
Enjoy!
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