Chicken Noodle Soup

Sorry, I made this and forgot to take the picture. Cydney asked me for this recipe a little while ago and since it has been cold, I thought it would be a nice one to add. I made homemade chicken noodle soup (except I used dried egg noodles--yuck) for the first time when I was teenager and it was one of the first times I realized that homemade is SO much better then from a can or box. I have kind of been tinkering with this recipe ever since. It is pretty basic and easy to make--what most people might say "just like my mom's", but well, since my mom doesnt really cook...it is what I imagine this comfort food should be like.

Chicken Noodle Soup
1 medium onion, chopped
olive oil
1-2 carrots, peeled and diced
1-2 celery, peeled and diced
corn (optional--I will to add it sometimes)
thyme
pepper
bay leaf
2 chicken breasts
6-8 cups chicken broth

For noodles:
1 cup flour
1 egg
1/4 tsp salt

Mix together until crumbly. Add about 1/4 water, until you can make a dough. Roll out and cut into noodles Heat olive oil and sautee onions. Add everything else except noodles and boil about 15-20, until chicken breasts are cooked. Take out chicken and dice it, put it back in. Remove bay leaf. Bring back to boil. SLowly add in noodles until cooked. Adjust seasons-eat.

Thanksgiving PUNCH

wanna punch your friends and relatives this thanksgiving?
here's a yummy-sounding recipe from the National Honey Board:

Holiday Party Punch

2 cups boiling water
3/4 cup honey
4 cups cranberry juice
2 cups orange juice
1 cup lemon juice
1 quart ginger ale
ice cubes
sliced citrus fruit for garnish (optional)

Combine boiling water and honey, stirring to dissolve. Chill. In large punch bowl, combine cranberry, orange, and lemon juices. Stir in honey mixture. Just before serving, add ginger ale, ice cubes, and fruit garnish. Makes about 12 servings. (13 cups, or about 3 quarts)

Chicken Enchiladas with Pumpkin Sauce

Again, no photo. Sorry to continue the trend, but it was sooo yummy BOTH times we made it that it was halfway devoured before taking a photo even crossed my mind. I marked several places in the recipe with an asterix indicating changes I made. They are all listed after the recipe.

1/2 roast or rotisserie chicken, skin removed, meat shredded*
6 scallions, thinly sliced
salt and pepper
1 15 oz can pumpkin puree
2 garlic cloves, peeled and crushed
1 jalapeno chile, quartered, remove ribs and seeds for less heat, if desired*
1 tsp chili powder
10 corn tortillas (6 inch)
1 1/2 cups grated sharp white cheddar

Preheat oven to 425. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt and 1/4 tsp pepper until smooth. Pour 1 cup of the sauce in the bottom of a 2 quart baking dish.

Wrap tortillas in a damp dishtowel and microwave for 1-2 minutes until they are soft enough to roll without cracking or tearing. (Keep the stack covered as you work) Lay one tortilla at a time on a work surface; mound the chicken mixture on half of each tortilla and roll up into a tight log; place seam side down in the sauce in the baking dish.

Pour the remaining sauce* on top; sprinkle with cheese. Place the dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25-30 minutes. Let stand for 5 minutes before serving.*

*I used chicken breasts that I had cooked and shredded in the crockpot.
*Instead of jalapeno, I used 1 can of green chiles because I like the flavor better (half in the sauce, and half mixed with the chicken.) I also added a few crushed red pepper flakes to the sauce for heat.
*There is no way all this sauce is fitting in with the enchiladas without overflowing. I save what's left (a cup or so), heat it in the microwave and serve it with the enchiladas as an extra topping.
*These are so yummy topped with shredded lettuce, sour cream, and chile verde sauce. Maybe a dash of Tapatio hot sauce for extra zing.

This is the best mexican food in New Jersey. :)

Honey Lime Chicken Enchiladas

Sorry no picture. Mostly because I made these 'casserole style' instead of rolling them because I was in a hurry. They still tasted delish, just didn't look as good as they could have.
I will post the original recipe with my changes/additions in red.

Honey Lime Chicken Enchiladas

Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (1 large lime)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded - I had cooked chicken in the crockpot with chix stock earlier this week and shredded for several meals, that is what I used.
• 8 oz. 1/3 less fat cream cheese
• 1 small can (4 oz) chopped green chilies, undrained
• Flour Tortillas - I used corn
• 1 lb. Shredded Colby or Monterey Jack Cheese - I cut this to about 3/4 cup
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream (optional but makes it really yummy) - I used 1/4 cup

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of the pan. Soften cream cheese in microwave and mix with green chilies. Fill flour tortillas (if using corn, microwave in a damp paper towel for 1 min or soften in oil a few seconds on each side for easier rolling) with chicken and shredded cheese (or cream cheese mixture), saving about 1 cup of cheese to sprinkle on top. If you don't want to roll each enchilada, just layer tortillas, torn in strips, cream cheese mix/grated cheese, chicken about three times, ending with tortillas. Mix the remaining enchilada sauce with the cream and leftover marinade (I did not have any left over marinade, but, whatever). Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.

We ate this with a green salad and spanish rice. It got a thumbs up from all the boys!

spiced beets

another recipe from my 30-minute indian cookbook, and one of my favorite ever recipes. the combination of spices, cool cilantro and coconut milk with the yummy earthy sweetness of the beets is perfect. don't fear beets, they have such a great flavor and are so easy to prepare - i always use my pressure cooker and 10 minutes later i have little red jewels ready to eat. they are great plain, but i crave this dish.

1 Tbsp vegetable oil
2 garlic cloves, finely chopped
1 tsp freshly grated ginger
1 tsp cumin seeds
1 tsp coriander seeds, coarsely crushed
½ tsp dried red chili flakes
1 ¼ lb cooked and peeled beets (or canned), cut into wedges
½ cup coconut milk
¼ tsp ground cardamom seeds
Grated rind and juice of 1 lime
Handful of fresh chopped cilantro
Salt and pepper to taste

Heat the oil in a large frying pan and when hot, add the garlic, ginger, cumin, coriander seeds, and chili flakes. Stir-fry for 1-2 minutes then add the beets. Fry, stirring gently for 1 minute and then add the coconut milk, ground cardamom, lime rind and juice and cook over medium heat for 2-3 minutes. Stir in the chipped cilantro, season with salt and pepper, and serve hot, warm, or at room temperature.

fresh blackberries

This morning Tessa and I picked 2 bowls full of fresh blackberries from our garden. She ate one bowl and I had the other with sour cream mixed with a little brown sugar, which was inspired by Amy's strawberry post. It was so delicious--thanks Amy! (also Amy, your pictures always turn out so nice--I think I need a new camera or better photography skills...probably both)

banana oatmeal bread

i've been searching for a the perfect banana bread recipe for years, and i've finally found it. i pulled this one out of cooking light years ago and finally got around to making it (after i found it in a stack of torn out recipe pages). it's got everything i was looking for: great texture, not too sweet, and light on the fat. although it calls for oatmeal, which i didn't have, i used a 4 grain hot breakfast mix with barley, oats, wheat, and rye. i liked it so much i will use this mix every time (it's a wegmans brand). so go! use those brown bananas and make this yummy bread!

1 1/2 cups all-purpose flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup regular oats

1 cup mashed ripe banana

1/3 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs, lightly beaten

cooking spray

preheat oven to 350. combine flour, sugar, baking powder, soda and salt in a large bowl and combine well with a whisk. stir in oats. combine mashed banana, buttermilk, vegetable oil, vanilla extract and eggs in a separate bowl, then add to the flour mixture. stir just until m-word. spoon batter into an 8x4 inch loaf pan coated with cooking spray. bake at 350 for 55 minutes or until a wooden pick comes out clean. cool 15 minutes in pan on a wire rack, remove from pan and cool completely on wire rack.

pretty food

i just love the color of these golden zucchini.

linguine carbonara

okay, okay. this is spaghetti, but i would have used linguine if i'd had it. i also would have used pancetta and prosciutto instead of bacon if i'd planned ahead. but who doesn't love bacon? mark and i have a running joke about the 'carbonara brick' he made me while we were dating. brick being the operative word. the day before the triathalon he wanted to carbo-load (oh the terms of athletes) so i pulled out one lidia's cookbooks and decided on this, and make no mistake, though it doesn't look like much, it was fabulous. i would definitely half it next time, but the leftovers are pretty good.

6 oz thick cut bacon
2 tablespoons olive oil, plus more if needed
2 large yellow onions, quartered and sliced 1/2 inch thick
1 1/2 cups hot chicken stock, or as needed (you can substitute it for 1 1/2 cups pasta water)
1 pound linguine
3 egg yolks 1 cup freshly grated parmigiano-reggiano
coarsely ground black pepper

bring 6 quarts of salted water to a boil. cut bacon into 1/4 inch slices and cook in a skillet over medium heat until lightly browned but still soft in the center. about 6 minutes. the amount of fat in the skillet will vary depending on the bacon. if there is more than 3 to 4 tablespoons, pour off the excess. if there is less, add olive oil to measure 3 to 4. add the onions and cook until wilted but still crunchy, 4 to 5 minutes. add the stock, bring to a boil, and adjust the heat to a lively simmer. cook until the liquid is reduced by about half.
meanwhile, stir the linguine into the boiling water and cook until done. ladle off about a cup of the pasta water. add drained pasta to the sauce and bring it to boil, stirring to coat the pasta. check for salt, and add enough water to make enough sauce to coat the pasta generously. remove from heat and add the egg yolks, one at a time, tossing well after each. the heat from the noodles will cook them. add the grated cheese and black pepper, tossing well and serve immediately.

Summer Squash Parmesan

So, what to do what all of that summer squash that is exploding out of the garden....I tried this and both Bryce and I thought is was really tasty (he doesnt like eggplant so this is a good substitute).

Summer Squash Parmesan

3 medium yellow squash or zucchini, sliced about 1/4 inch thick

Olive oil

Garlic

Salt and pepper

Fresh basil

Red pepper flakes

Mozerella cheese, shredded

Parmesan cheese, shredded

Bottles or homemade marinara sauce

Place the squash in a large ziplock back and drizzle with olive oil, add garlic, salt and pepper to taste. Then lay on a baking sheet (dont stack on top of each other). Broil until each side is brown. In a 8x8 baking dish, cover bottom with sauce, place a layer of squash, add sauce again then sprinkle with both cheeses, basil and red pepper flakes. Continue to layer until 3 layers of squash. Finish with sauce and cheese. Bake at 350 for about 30 minutes. Eat warm or at room temperature.

Greek-Style Quinoa Burgers

I am finally getting around to sharing a few new summer recipes. Here is a nice vegeterian option and is really tasty (Bryce had 2 1/2 of them). The cool yogurt is a nice contrast and they are quick and easy. (Just so you know, Wegmans is having a hard time getting quinoa in--I had to talk to about 5 people before someone even knew what it was. Luckily I still had some from TJs.)

Greek-Style Quinoa Burgers

serves 4

prep time 35 mins

1/2 cup quinoa, rinsed

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

1 can (15 ounces) great northern beans, drained and rinsed

1/4 cup plain dried bread crumbs

1 large egg, lightly beaten

1 teaspoon ground cumin

coarse salt and ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 pita breads (6-inch)

1/2 English cucumber, thinly sliced diagonally

1. In a small saucepan, bring 3/4 cup of water to a boil, add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12-14 mins, set aside (stop here for basic quinoa recipe).

2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, bread crumbs, egg, cumin, 1 teaspoon slat, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

3. Form mixture into four 3/4 inch think patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 mins to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8-10 mins per side. 4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

per serving: 493 cals, 20 g protien, 14 g fat, 75 g carb, 13 g fiber

*I made a few changes: I added coriander to the burgers and yogurt and added lemon rind and cayenne pepper to the yogurt too. I also served with tomatoes since we had them.

chicken tikka masala

i guess i've been on an indian food kick lately, since i've finally started to cook again. and really, i have yet to meet a person who doesn't like chicken tikka masala, the standard, almost quintessential, indian dish (although it was first created in london). the chicken is marinated over night and is delicious even without the masala - just grill it on skewers and you won't be sorry!

i love the garlic naan - it came from the trader joe's frozen section and is great quality - i put it on the warming rack of the grill after the chicken was done and didn't even have to turn on the oven. bless grills, they are salvation in the summer. i added some peas at the last minute because i never plan for a vegetable side. does that make me a bad person?

chicken tikka

5/8 cup plain yogurt

1 tablespoon grated fresh ginger root

2 garlic cloves, minced

1 teaspoon chili powder

1 tablespoon ground coriander

1/2 teaspoon salt

1/4 cup lemon juice

2 tablespoon oil

1 1/2 lbs chicken breasts, cubed

in a bowl, add all ingredients except chicken and mix well. add the chicken and stir to coat. cover and refrigerate overnight.

masala sauce

1/4 cup ghee or vegetable oil (i used butter)

1 onion, quartered and thinly sliced

1-inch piece of fresh ginger root, finely chopped

1 garlic cloves, minced

6 cardamom pods, bruised

2 teaspoons garam masala

2 teaspoons ground coriander

1 teaspoon chili powder, or to taste

1 1/4 cups heavy cream

2 tablespoons tomato paste

1/4 cup hot water

1/2 teaspoon sugar

1/2 teaspoon salt

heat ghee in a large dutch oven, add the onions, ginger and garlic and cook over a gentle heat, stirring frequently for about 5 minutes, until softened but not colored.

add the spices and fry, stirring, for 2 minutes, until fragrant then add the cream, tomato paste, water, sugar and salt. bring slowly to a boil over medium heat, stirring, then lower the heat and simmer for 15 minutes. while sauce simmers, skewer the chicken. when sauce is done simmering, remove from heat and broil or grill chicken.

when chicken is cooked, remove it from the skewers and put it in the sauce, return to a low heat and simmer for another 5 minutes. garnish with chopped cilantro and lime wedges, serve with white rice or naan. or both. (and watch out for the cardamom pods!)

spiced molten chocolate cakes

yes, another lava cake recipe... but this one is special, exceptional, killer. it's full of unexpected spices that make it perfect for a cold winter evening, or, in my case (per request), for your husbands birthday.

this is a variation on a recipe i found in bon appetite years ago, and i've tweeked it a bit each time i make it. tonight's was the best so far. we just served it with whipped cream, but it's best with ginger ice cream or gelato. an added bonus to lava cake recipes is you can make the batter a day in advance, pour into bowls, and refrigerate until you're ready to bake.

this recipe makes 8 cakes, i usually cut it in half.

ingredients
14 oz bittersweet or semisweet chocolate, chopped
1 1/4 cups unsalted butter
2 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
6 large eggs
6 large egg yolks
2 tsp vanilla extract
2 1/3 cups powdered sugar
1 cup all purpose flour
1/2 tsp salt

generously butter eight 3/4 cup ramekins, preheat over to 425 degrees.

stir chocolate, butter, coriander, cardamom, cinnamon, cloves and white pepper in heavy medium saucepan over low heat until melted and smooth. cool slightly. whisk eggs, egg yolks, and vanilla in a large bowl to blend. whisk in 3 cups powdered sugar, then chocolate mixture, the flour. transfer batter to prepared dishes, filling to top and dividing equally.
bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 13 minutes or 16 minutes for refrigerated batter. run small knife around cakes to loosen. allow cakes to rest in dishes 5 minutes. invert onto a dessert plate and dust with powdered sugar.

goan shrimp curry

it's marks birthday today and this is what he requested for his birthday dinner. i just realized this recipe comes out of a cook book (30 minute indian - one of my favorites) i bought mark for his 30th birthday, how apropos. this is one of our all-time favorites, we still remember the first time we had it in our crappy apartment in plainsboro. it was like we had been transported to india (or at least a great indian restaurant) and served the local specialty. you must try this.

ingredients

1 tsp. chili powder

1 tbsp paprika

1/2 tsp ground turmeric

4 garlic cloves, crushed

2 tsp grated fresh ginger

2 tbsp ground coriander

1 tsp ground cumin

2 tsp palm sugar or soft brown sugar

1 cup water

2 cups coconut milk

2 tsp sea salt

1 1/4 lb raw shrimp

boiled white rice, to serve

mix ingredients through water and transfer to a large saucepan. bring mixture to a boil, cover, and simmer gently for 7-8 minutes.

add the coconut milk and salt, bring to a simmer.

stir in the shrimp and cook briskly until they turn pink and are just cooked through. serve hot, garnished with chopped cilantro and accompanied by white rice.

blackberry-sour cream ice cream

i bought blackberries at the store not really knowing what i would do with them. i do believe i made the correct choice to pulverize them and turn them into a most delicious ice cream, the flavor of which i have never experienced in any ice cream before. i was inspired by lindsey's strawberry sour cream ice cream and wish i would have had cream on hand instead of half & half. but fiddle-de-dee! it was amazing anyway. and i borrowed this photo from http://myhusbandcooks.wordpress.com/ beacuse mine was gone before i could get a picture.

18 oz package blackberries

3/4 cup sugar

juice of 1 lime

1 cup sour cream (i'm just now imagining what it would have tasted like if i had use fage...mmm)

1 cup heavy cream or half & half

1/2 tsp. vanilla

pinch of salt

put blackberries in a blender or food processor and mix until completely liquified. press juice into large bowl through a fine mesh strainer to remove the seeds. add remaining ingredients and whisk until sugar is dissolved and mixture begins to thicken. refrigerate until very cold, the freeze in ice cream maker according to it's directions. put in freezer until firm, then enjoy every mother loving bite.

ratatouille, c'est bon, no?

when you have a garden and find that you have zucchini, tomatoes, bell peppers, herbs and eggplant coming out your ears, this is a fabulous way to use a bunch at a time and cut down on your surplus. even if you don't have a garden but your friends do, they won't notice a few missing vegetables... or you can go the honest route (boooring) and buy them at the farmers market.

the name ratatouille comes from the french word for "mix" and was previously used as a familiar term for any stew. this recipe follows the traditional version, with each ingredient being fried separately before the final simmering.

my photo doesn't do this dish justice, i had to use what i had on hand which did not include a yellow pepper or eggplant, so i threw in an extra zucchini. although not french, we like to top ours with a healthy dose of parmesan cheese, which as we all know, makes just about everything better. i served it with pine nut & apricot couscous.

4 tomatoes
2 tablespoon olive oil
1 large onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 eggplant, diced
2 zucchini, diced
1 teaspoon tomato paste
1/2 teaspoon sugar
1 bay leaf
3 thyme sprigs - left on stem
2 basil sprigs - left on stem
1 garlic clove, crushed
1 tablespoon chopped parsley


score a cross in the top of each tomato, plunge into boiling water for 20 seconds and then peel the skin away from the cross, chop roughly.

heat the oil in a frying pan (i used my le cruset dutch oven and felt oh-so-french). add the onion and cook over low heat for 5 minutes. add the red and yellow peppers and cook, stirring for 4 minutes. remove from the pan and set aside.

fry the eggplant until lightly browned all over then remove from the frying pan. fry the zucchini until browned (depending on your pan, you may want to deglaze it with a little white wine before starting the eggplant or zucchini, just so the browned bits on the pan don't get too dark and make the dish taste burned) and then return the onion, peppers and eggplant to the pan. add the tomato paste, tomatoes, sugar, bay leaf, thyme and basil, stir will, cover and cook for 15 minutes. remove the bay leaf, thyme and basil.

mix together the garlic and parsley and add to the ratatouille at the last minute. stir and serve.

serves 4.

Salads, salads

When summer starts, all I want to make are salads for dinner--pretty much any kind. I thought I would share a few of mine and then you would share some of yours, since I need some more ideas.

This one from the picture (sorry not a great picture) is Rice and Black Bean Salad with Lime and Cumin Dressing (recipe below). It would be great with grilled meat but we just had it with tortilla chips (also good).

A few others we have had recently:

Sesame Noodles with Broccoli (super fast and good)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1599610

The next idea came from Giada on Food Network. I did an Italian orzo salad with kielbasa type sausage (you could grill or saute or use a summer sausage like salami for that matter) and red peppers, tomatoes and a bunch of fresh herbs from the garden and lemon juice and olive oil. Bryce was happy to have something meaty.

Finally a potato salad with bacon, fresh peas, vinegar and olive oil over arugala blend.

Rice and Bean Salad

Ingredients
Rice:

1 teaspoon vegetable oil

1 cup brown rice (I used brown basmati)

2 cups water

1/2 teaspoon kosher salt

1 cup frozen whole-kernel corn, thawed

1 avocado, diced (optional)

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green onions

1/4 cup chopped cilantro

1 tablespoon minced seeded jalapeño pepper

1 (15-ounce) can black beans, rinsed and drained

2 small or 1 large tomato, diced

Dressing:

1 1/2 teaspoon ground cumin

6 tablespoons fresh lime juice

3 tablespoons vegetable oil

2 tablespoons water

1/2 teaspoon kosher salt

1 garlic clove, minced
Preparation: To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice; cook 1 minute. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Add corn and next 7 ingredients (corn through tomatoes).
To prepare dressing, Stir together all ingredients and stir into rice mixture.

Can't wait to hear your ideas!

strawberry yumminess

this is my favorite way to eat strawberries - dip them in a little sour cream, then in a little brown sugar. it sounds a little weird, and i was sceptical the first time i tried it, but really, it's sublime.

honey ice cream with almond nougatine

after our trip to the shore, there was about 5 lbs of leftover honey. what to do with all this honey? i asked myself. i had been wanting to try the new haagen daz honey ice creams, so i decided to try my own. and what i especially loved about it was that after a day in the freezer, it didn't harden up like a rock, but stays creamy and scoopable.

this is a super simple recipe and would taste even better with an aromatic honey like heather, chestnut or eucalyptus.

i had never made almond nougatine before, but it is sooo easy and would make a great topping for not only ice cream, but cakes or even a little tasty crunch in a salad. i put 3/4 of it mixed in the ice cream, and saved the rest to sprinkle on top.

honey ice cream

2 vanilla beans

2 cups heavy cream

1 cup whole milk

1/2 cup honey

flatten vanilla beans and cut them in half lengthwise. with a small spoon, scrape out the seeds. put seed and pods in a large saucepan and add the cream, milk, and honey. stir to dissolve the honey. heat over moderate heat, stirring occasionally, just until tiny bubbles form around the edges of the pan, 4 to 5 minutes. remove from the heat and steep, covered, for 1 hour. cover and refrigerate until thoroughly chilled. strain over a fine mesh strainer and transfer into an ice cream maker and freeze according the manufacturer's directions. add crushed nougatine the last minute or so of freezing.

almond nougatine

1 cup sugar

1/2 cup water

1 tsp vinegar

1 cup slivered almonds

grease a jellyroll pan and set aside.

in a small saucepan over med-high heat combine sugar, water and vinegar and stir until sugar is dissolved. cook, without stirring, until the mixture is the color of caramel. this may take up to 10 minutes. as it starts to color, watch it closely as it will get darker very quickly. when it is golden, remove from heat and stir in almonds. pour mixture onto the greased sheet pan and using a silicone scraper, smooth out into a thin layer - the nougatine hardens quickly, so you have to move fast! let it cool completely, then you can break it up into large pieces with your hands, or put it in a plastic bag and hit it with a rolling pin until it the size you want it.

Breakfast Indulgence

Oakley wanted chocolate chip waffles for breakfast, so I made these and put TJs Raspberry jam on them (for me, of course, not the kids). These tasted like a decadent dessert (and I am not a huge fan of fruit and chocolate but this is a great combination)...YUM. You don't have to feel bad because they are even made with half whole wheat. Oakley even gobbled up 1 1/2 waffles--amazing for him.

Chocolate Chip Waffles

1 cup whole wheat flour

1 cup white flour

1 TSB baking powder

dash of salt

a few dashes cinnamon

1 3/4 or 2 cups milk (depending on how thin you like your batter)

1/4 cup canola oil

2 egg whites, whipped until stiff

1/2 - 1 cup chocolate chips (depending on how chocolatey you want it)

Mix all dry ingredients. Stir in milk and oil. Fold in egg whites and chocolate chips. Cook according to waffle maker instructions. For best results top with good quality raspberry jam (like TJs).

pork tenderloin with honey-mustard sauce and wilted garlic spinach

i had this tenderloin and didn't have anything yummy to stuff it with, so i just seared it made a mustard pan sauce. then i looked for some kind of roughage in the fridge and found only a bag of baby spinach. ta-da! dinner is complete.

to sear: heat heavy straight-sided pan (that has a lid) on medium-low heat for 5 minutes. turn heat to high one minute before putting in the meat and turn on the fan. coat the meat with vegetable oil NOT olive oil. (pouring it in the pan will cause excess smoke and scorching) and place in the pan, reduce heat to medium-high. don't try to move it, wait at least two minutes before turning, until it has a nice brown crust on it. repeat on all sides. reduce heat to med-low and put the lid on. let it cook for 20-25 minutes, until the internal temp is 160 degrees. remove from the pan and cover with foil. if the bottom of the pan looks black and burned, clean it out a bit before making the pan sauce.

honey-mustard pan sauce:
from bobby flay

2 shallots or 1 small onion, finely chopped
1 1/2 cups chicken stock
2 tablespoons fresh lemon juice
2 tablespoons dijon mustard
1 tablespoon honey
1/4 cup chopped fresh parsley
salt and pepper to season

heat 1 tablespoon oil in the pan and add the shallots, cook until soft, 2 to 3 minutes. add the stock and lemon juice and cook, stirring and scraping up the bits on the bottom of the pan, until reduced to 1 cup. whisk in the mustard and honey and cook for 2 minutes. add the parsley and season with salt and pepper. (i only had spicy dijon mustard and it was so tasty with it - henry even liked it)

wilted spinach with garlic:
1 bag baby spinach
1 or 2 cloves garlic - thinly sliced
1 - 2 tablespoons oil
1/4 cup water

heat the oil in a large pan (that has a lid - you can reuse the sauce pan after pouring out the liquid) and add garlic. fry just until it begins to brown. add the water and spinach, cover with the lid. let it steam about 3 minutes then remove the lid to let any excess water evaporate and the oil coats the greens and they look shiny. season with salt and pepper.

Springtime Risotto

Sorry--no picture for this one (I will explain why later). But, I had to post it because it was tasty and because it solves the stirring problem presented by regular risotto (using the crock pot).

1 TBS olive oil
3 TBS chopped onion
2 cloves garlic, finely chopped
1 cup Arborio rice
1/2 cup dry white wine (or chicken broth)
3 cups chicken or vegetable broth
1/2 cup garden peas
1/2 cup asparagus tips
1/4 cup parmigiano cheese
2 TBS butter
salt and pepper to taste

1. In a small saute pan over medium heat, warm the oil. Cook the onions until soft, 3 min. Add garlic and rice and cook for 1 min. Add 1/2 cup wine or broth and cook uncovered until reduced by half, 8 min(didnt take me nearly that long). Scrape it all into your slow cooker. Add broth, peas and asparagus tips. (Warning, and this is why there is no picture, don't add the vegetables now, they get too soft. Add them when you have maybe 1/2 hour left or just saute them separately and add at the end).

2. Cover and cook on HIGH for 2 to 2 1/2 hours. Add butter and recover for butter to melt. Stir in cheese and season with salt and pepper.

The risotto part of this was SOOO good--smooth and creamy. As I said, just put the vegetables in later. Another good variation is to add fresh corn, tomatoes and basil at the end of cooking instead of the spring vegetables.

chicken oh-lay!

this one has the makings of mormon culture-lore all over it, but just like funeral potatoes, it's soooo tasty! and like all traditional mormon recipes, it contains both cream of mushroom AND cream of chicken. but don't let that turn you off (christanne) because this is one you will make over and over again. many thanks to my sister (in-law) neela for making this for the annual 4th of july festivities all those years ago. i haven't been the same since.

like most casseroles, this can be made in a crock pot or baked in the oven. today i had every intention of going the crock route, but between buying my eldest his summer wardrobe and playing with friends, there was no time for trifles like starting dinner early. so when i got home i threw it all together and tossed it in the oven. an hour later, voila! yummy cheesy yumminess. (i halved mine and it was plllllenty for all of us. the full recipe feeds about 87 people. not really, but you get the idea.)

chicken ole

1 can cream of mushroom soup
1 can cream of chicken soup
1 tablespoon minced onion (optional)
1 7 oz can green chile salsa (salsa verde)
1 cup sour cream
12 (or more) corn tortillas, torn into 10 pieces each
4 cups shredded chicken or turkey
1 lb (or however much you want) shredded cheddar cheese

lightly grease sides and bottom of slow cooker (or casserole dish and preheat oven to 450). combine soups, salsa, sour cream and onion in a bowl. start with a thin layer of cheese in the bottom of the dish - this gets browned and crunchy. it's the best part. then arrange alternating layers of tortillas, chicken, soup mixture and cheese. you can divide it into 3 or four layers. your final layer should be the soup mixture and then the cheese is added the last few minutes of cooking. cook 4 to 5 hours on low in the crock pot or covered for 1 hour in the oven. if you like crunchy browned sides, bake it at least an hour, checking after 45 minutes to make sure the sides aren't burning. when they are just the perfect brownness, remove from heat source and sprinkle with cheese. dish it up and love it!

dixie's chinese chicken salad

my mom has made this salad for as long as i can remember and it's always been one of my favorites. the dressing is so yummy and it's fun to fry the rice noodles. i think that was such an 80's thing, remember that scene in mr. mom? too funny. we always called them styrofoam noodles because when they are cooked they have that puffy, fragile feel. look for noodles that are just rice and water, as they have lots of different names - rice vermicelli and mai fun are the most common ones.

1 pack rice noodles

2 shredded chicken breasts

head of iceberg lettuce, chopped

oil for frying

dressing: combine all and mix well

1/2 teaspoon dry mustard

2 tablespoons sugar

2 teaspoons soy sauce

1 tablespoon sesame oil

3 tablespoons rice vinegar

to fry the noodles, heat canola oil 2 - 3 inches deep. to test if the oil is hot enough, throw in small pieces of the noodles. when they expand and float to the top IMMEDIATELY, the oil is hot enough. put noodles in the oil in batches. turn it to make sure all the noodles on the top are cooked. drain on paper towels. combine all the salad ingredients in a large bowl and pour the dressing on top. mix well - the noodles will break and shrink and it will eventually all fit in the bowl! enjoy!

size before frying

size after frying

gumbo

gumbo is an addiction of mine, but unfortunately i've only been able to get gumbo worth eating at baby kay's in phoenix... it is k.i.l.l.e.r. and obviously i rarely get the treat anymore what with it being thousands of miles away. i often find myself daydreaming about it - the spicy broth, the, the chunks of meat, the trinity, and the french bread. my goodness, the french bread...heavenly days, it makes my mouth water. for quite some time i've been on a search for something close to baby kay's recipe and i think i've finally found something in the ball park. it will take some tweeking, but it's delish on it's own and i suggest you try it. just make sure you serve it with lots of heavily buttered, toasted french bread to soak up all the liquid. because really, that's the best part.

traditionally, gumbo begins with a browned roux, but this one omits that fat and browns the flour in the oven. of course you could always make the roux, but i thought it was fun to bake flour.

1/2 cup all purpose flour
1/4 cup vegetable oil
1 cup finely chopped onion
8 cups water
1 1/2 cups sliced okra pods (i used frozen okra)
1/4 cup finely chopped green bell pepper (i used orange because i think green peppers are evil)
1/4 cup chopped fresh parsley
1/4 cup chopped celery leaves
2 to 3 tablespoons all that jazz seasoning (recipe below) or store bought cajun seasoning
2 teaspoons salt
8 garlic cloves, minced
1 (14.5 oz) can stewed tomatoes, undrained
3 cups of any of the following or a mixture: cooked crawfish tail meat, shredded chicken, andoullie sausage, shrimp, lump crab meat (i used chicken andoullie sausage from tj's)
1 tsp hot sauce (optional - you won't need it if you used andoullie or if you don't want it too spicy)
6 cups hot cooked white rice

preheat oven to 350 degrees.
measure flour and pour onto a pie plate or sheet pan and bake until lightly browned, stirring frequently. (i spread mine out pretty thin and it only took about 5 minutes) cool on a wire rack.
heat oil in a large dutch oven over medium-high heat. add onion, saute 4 minutes. stir in browned flour, cook 1 minutes, stirring constantly. gradually stir in water and next 8 ingredients, bring to a boil, reduce heat, simmer i hour. stir in meat and hot sauce. bring to a boil, reduce heat and simmer 25 minutes. sprinkle with parsley, serve with rice and warm toasted french bread.

all that jazz seasoning: (i halved this)
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons paprika
1 tablespoon ground red pepper
1 tablespoon black pepper
1 1/2 teaspoons celery seeds
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon ground nutmeg

recipe from cooking light

Black Bean Hummus

Last month on the food network, they featured a restaurant that served black bean hummus. It looked so tasty, I thought I would come up with my own version. I made it last night and --YUM. We had it with rice, cilantro and corn salad and chips and tortillas.

Black Bean Hummus

2 cans black beans, one drained and one with liquid

1-2 cloves or garlic, minced

1/2 cup cilantro, rough chopped

1 jalepeno pepper, rough chopped

1 TBS olive oil

Juice from one lime

salt to taste

Puree all in the food processor. Adjust seasonings--eat.

alida's chicken & parsnip fries

this recipe comes from my employer and protector aldia who mothered me and saved me countless times while i struggled to make a living in san diego. she is probably the most cultured, well traveled, and sophisticated woman i have ever known. this recipe reminds me her - bold flavors, simple ingredients, unpretentious.


2 large chicken breasts (i cut mine in half to cut down on cooking time)
1 cup cherry or plum tomatoes
1/2 cup kalamata olives (pitted)
2 tablespoons capers
olive oil
thyme
balsamic vinegar


use the ingredients to your liking - more or less of whatever you like or dislike. don't be wary of the capers, they add a salty, vinegary flavor. a little goes a long way with them. alida never seared her chicken, but i do just because it looks better. if you want to sear it, heat a heavy pan over low heat for 10 minutes, then turn heat to high a couple of minutes before putting the chicken in. rub the chicken on all sides with the oil and add to the pan. don't try to move the chicken before it's cooked for about 4 minutes or it will just stick. once there is a nice brown crust on it, turn it over and repeat. when it's seared, put chicken in a casserole and add tomatoes, capers, olives and thyme. drizzle with a little more olive oil and splash on some balsamic. cook in the oven at 400 degrees for 15 - 20 minutes, depending on the size of the cuts.

i served mine with steamed artichokes and parsnip fries. the fries were a new experiment and turned out sooo tasty. i just heated up some oil in a deep pan and fried them in batches. season them with seasoned salt and eat them while they're hot!

boeuf bourguignon with garlic toasts

this is one of my favorite dishes of all time. it's comfort food at it's best, especially on a cold winter night when your significant other is out of town and you just want to wrap up in a blanket and eat something warm and yummy while you watch a good movie. that's not to say you can't make this any other time, cuz it's delish any time! and another plus: it's even better second day. this is a (slight) adaptation of ina garten's recipe.

1 tbs olive oil
16 ounces bacon, diced
2 1/2 pounds beef chuck cut into 1-inch cubes
sea salt
freshly ground black pepper
1 lb carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 tsp chopped garlic
1/2 cup cognac or brandy
3/4 bottle good dry red wine
2 to 2 1/2 cups canned beef broth
1 tbs tomato paste
1 tsp fresh thyme
4 tbs unsalted butter, at room temp, divided
3 tbs flour
1 lb shallots, bulbs separated
1 lb mushrooms, stems discarded, caps thickly sliced

preheat oven to 250 degrees.

heat the olive oil in a large dutch oven. add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is crisp. remove the bacon with a slotted spoon to a large plate.

dry the beef cubes with paper towels and then sprinkle them with salt and pepper. in batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown all sides. remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. set aside.

toss the carrots, onions, shallots, 1 tablespoon of salt, and 2 teaspoon s of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. add the garlic and cook for 1 more minute. ad the cognac, stand back, and ignite with a match to burn off the alcohol. put the meat and bacon back into the pot with any juices that have accumulated on the plate. add the wine plus enough beef broth to almost cover the meat. add the tomato paste and thyme. bring to a boil, cover the pot and place it in the over for about 1 1/4 hours, or until the meat and vegetables are very tender. remove from the oven and place on the stove.

combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. in a medium pan, saute the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and add to the stew. bring the stew to a boil, then lower heat and simmer uncovered for 15 minutes. season to taste. serve with toasted bread rubbed with garlic:

1 baguette, sliced diagonally
olive oil
1 clove of garlic

lightly brush one side of sliced bread with olive oil and broil until golden brown. cut the garlic clove in half and rub onto toasted side of bread. so yummy, so yummy!

Soft Pretzels

These are fun to make with the kids. They love to roll and shape them!

1 pkg dry active yeast
1 1/2 cups lukewarm water
3/4 tsp salt
1 1/2 tsp sugar
2 Tbs butter, melted (or 2 Tbs vegetable oil)
4 cups plus 1 Tbs flour
2 add'l Tbs butter
Course Salt or Parmesan Cheese



In a large bowl, soften yeast in water for 10 minutes. Add salt, sugar and butter. Mix in flour until a dough forms. Knead the dough for 5 mins and set aside for 45 mins-1 hour. (I used my kitchenaid to knead)


Preheat oven to 45o degrees. With a knife, cut dough into small pieces. Roll each piece into pencil-thin ropes and shape into pretzels. Or roll a bit thicker and cut 1 inch pieces for pretzel bites. Spray a cookie sheet w/ Pam and place pretzels. Brush melted butter and sprinkle w/ salt or cheese. Bake for 12 minutes.


The Parm ones are yummy dipped in marinara sauce!

swedish meatballs

these are a favorite at our house and we have them about once a month. they are super easy and sooooo yummy served with buttered egg noodles and peas.

sweedish meatballs
2 slices rye bread

1 lb chicken breasts (or ground chicken)
3/4 tsp salt, divided
1/4 tsp ground nutmeg
1/4 tsp pepper
1 large egg white
1 Tbl canola oil
1 cup chicken broth
1 Tbl flour
1 8-oz carton sour cream
2 Tbl chopped parsley

place bread in a food processor, pulse 10 times or until coarse crumbs measure 1 cup. set aside.

if you don't have rye bread but want the rye flavor, use white or wheat bread and add 1/2 teaspoon caraway seeds.

cut chicken into 4 pieces each and place in food processor and pulse until ground. add chicken, 1/2 tsp salt, nutmeg, pepper and egg white to the breadcrumbs in a bowl. stir until combined. shape into 16 (1 1/2inch) meatballs.

Heat oil in a large nonstick skillet over medium high heat. add meat balls and cook, turning to brown all sides. remove from pan. add broth, remaining salt and flour to the pan stirring with a whisk until combined. boil and cook 1 minute, stirring constantly. stir in sour cream and return meatballs to the pan. reduce heat to medium-low, cook for 10 minutes or until meatballs are done and sauce is thick. sprinkle with parsley. serve with egg noodles and peas.

Tomato, White Bean and Potato Salad

A new twist on an old favorite. I was thinking about sides for Easter dinner (which for us is usually ham--tradition) and found this in my new french cook book. It definitely is a fresh spring salad and is pretty too (I added two chopped hard boiled eggs since I used it as our main course).

1 pound white or red skinned new potatoes

1 pound tomatoes (peeled--just throw them in boiling water and then peel)

2 cans of cannelli beans (I used 1 and it was fine but 2 would have been fine too)

1/2 bunch chopped parley

4 scallions, whites and greens, chopped

1 lemon, juice and zest

1/4 cup olive oil

1 hot red pepper, chopped (I used jalapeno because it is what I had and it was good)

Salt and pepper to taste

Boil potatoes, cool and then chop into wedges. Then add everything else. Serve at room temperature. Also yummy left overs.

whole wheat bread

cyd gave me this recipe a few years ago, and it's so darn good that i am wary of trying new ones.

look how perfect it is? i'm pretty impressed with myself on this one. and don't you just want to lick the screen to taste that yummy toasted-buttery-honeyey goodness?

i do.

in a large bowl whisk together:

3 cups wheat flour

2 tbsp yeast

add:

2 tbsp honey

2 cups warm water

whisk these ingredients together until batter is smooth. let it sit for about 20 minutes until it has grown and looks bubbly.

add and whisk together:

more honey - up to 1/2 cup total (i always add more)

1 egg

2 tsp salt

1/4 cup vegetable oil

next start adding more flour. you can continue to use wheat or begin using white. put in about 2 cups and stir. add a bit more until it's not too sticky to knead. turn out onto floured surface and knead, adding more flour a little at a time. when it's ready, cut the dough in half and form into loaves. place into 2 8 x 4 inch pans. cover both with a damp towel and rise until the bread is above the top of the pan. heat oven to 375 and bake 25-30 minutes. turn out onto racks immediately.

(sorry this is all centered, blogger is being lame AGAIN)

Thanks Amy!

Thanks for the facelift, Amy! looks great!

Korean Pork Tenderloin with Pommes Anna

OK, next attemp--Tessa pushed the wrong button. Anyway, these potatoes are crispy and buttery on the outside and soft on the inside--YUMMY. Bryce had already picked at the top before I took the picture so it isnt as pretty as it should be. The pork is tender and spicy (my kids just eat the middle of it). I made two and made fried rice with it later in the week (with a side of edamame) that turned out good too.

Pommes Anna

Ingredients
1 teaspoon kosher or sea salt

1/2 teaspoon black pepper

2 1/2 tablespoons unsalted butter

3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices

1 tablespoon unsalted butter, melted and divided

1 tablespoon chopped fresh flat-leaf parsley, optional

PreparationPreheat oven to 450°.
Combine salt and pepper in a small bowl.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.

Korean Pork Tenderloin

Ingredients
1/3 cup low-sodium soy sauce

2 tablespoons sugar

1 tablespoon minced peeled fresh ginger

3 tablespoons rice vinegar

1 tablespoon dark sesame oil

1/4 teaspoon crushed red pepper

4 garlic cloves, minced

1 1/2 pounds pork tenderloin, trimmed

Cooking spray
Preparation

Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Preheat oven to 425°.

This week for dinner

In an attempt to save my husband and children from eating peanut butter and jelly for the eigth month in a row, I have decided to cook again. This is my menu, scheduled for the week (not everyday, I gotta keep it real, there is no way that I am cooking every night :) As I go through the week, I will post the recipes and pictures of my dinner creations.

Monday: Marinated chicken, cous cous, green salad.
Wednesday: Triple Cheese Pesto Pizza (YUM!)
Friday: BBQ Meatballs, Rice Pilaf, Veggie
Sunday: Lasagna (one to eat, one for freezer), Breadsticks, green salad.

We'll see how it goes...tonight will be my first night using my (old) new oven!

PS-I'd love to see some of the bread I've been hearing about BARNO!! I would love to see it on the blog. I would rather see it at my door. I'll settle for either one :)

warm molten chocolate cakes

i made these for mark for valentines day. they're his favorites.... super yummy - a melty chocolate delight in the middle! there are endless variations of this cake - i made the williams-sonoma recipe this time, they're out of this world with fresh strawberries.


8 oz. bittersweet chocolate, finely chopped
4 Tbs. (1/2 stick) unsalted butter, cut into pieces
1 tsp. vanilla extract
Pinch of salt
4 egg yolks
6 Tbs. sugar
2 Tbs. Dutch process cocoa powder, sifted
1 tsp. finely grated orange zest (optional)
3 egg whites, at room temperature
Crème anglaise for serving (optional)

Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet. In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly. In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick. In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly. Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates. Serve with a drizzle of crème anglaise. Serves 6.

Variation: If you would like your molten chocolate cakes to have crunchy bottoms and sides, dust the buttered ramekins with superfine sugar instead of with cocoa powder.

posted by amy

don't shun the beet!

thai beet soup

for those of you beet nay-sayers, shame on you! have you ever had a fresh roasted beet? they are sweet and rich and the color is out of this world. and they make a great soup. this is a must have on a chilly winter night with some crusty bread.

spice paste:
2 2-inch pieces lemongrass (if you don't have lemongrass, you can use the rind of one lemon and the juice of half)
2 or 3 red or green chilis, deseeded
2 or 3 keffir lime leaves (if you don't have these, use rind of one lime)
2 cloves of garlic
2 in piece galangal or ginger
15 sprigs fresh mint
cut all pieces into smaller chunks and blend all in a food processor. reserve.

soup:
1 Tbsp veg oil
1 tsp cumin seed, toasted
1 qt. broth
2 small red onions, chopped
3 or 4 large beets - cooked, peeled and chopped (you can roast them, steam them, or pressure cook them)
1 can coconut milk

lime juice and sugar to taste

saute onion and cumin in oil, 10 minutes. add half of beets and half of spice paste, cook 2-3 minutes. add broth, season with salt and pepper. bring to a boil, lower heat and simmer 10 minutes. add remaining beets and spice past. puree until smooth return to pot and add coconut milk. correct seasonings with sugar and lime juice.

posted by amy

Kiss me I'm Swiss

So I may not have made them, but I ate them. Don't you judge me. I feel like a million bucks now. Thought I'd share the wealth.

posted by Jenn "But they went down so good" Meyerson

mushroom barley risotto

using barley is a great way to make risotto - it has great texture and you can't beat the whole grains! you can substitute it for rice in any risotto recipe. for the mushrooms i used two of the 'variety' packs (8 oz total) from wegmans and that was plenty. barley risotto does require more liquid than arborio rice risotto, so if you're going to substitute, almost double the amount of broth.









the mushrooms
2 Tbls butter
1 Tbls olive oil
1/2 cup finely diced onion or shallot
12 to 16 oz white or portobello mushrooms, thinly sliced
1 large clove garlic, minced
salt and pepper
1/2 lemon

heat butter and oil in a wide skillet, add the onion and cook over medium heat fro about 5 minutes, stirring frequently. add the mushrooms, raise the heat, and saute until browned around the edges, about 5 minutes. add the garlic, season with salt and pepper and squeeze the lemon juice over all. turn off heat and set aside.

the rice
9 cups stock
2 Tbls butter
1/3 cup finely diced onion or shallot
1 1/2 cups barley
1/2 cup dry white wine
1/3 to 1/2 cup cream
1/2 cup freshly grated parmesan
1/4 chopped parsley

have the stock at a simmer. melt the butter in a wide pot. add the onion and cook over medium heat to soften, 3 to 4 minutes. add the barley, stir to coat and cook for 1 minutes. add the wine and simmer until it's completely absorbed. add 2 cups stock, cover and cook at a lively simmer until it's absorbed. begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next one. about halfway through, add the mushrooms. after the last addition, add the cream and stir with more vigor. taste for salt and season with pepper. stir in the parmesan and parsley and serve.

posted by amy