Well, Lovers. We made it thru another week. This is for your BBQ weekend. It's one of my favorite ORIGINAL recipes. Yup, that's right. It's mine. Paula Dean, I know you secretly read my website and I'm just telling ya not to grab this for yourself. Besides, there is no butter in it.
Szechuan Noodle Salad
3 cups of cooled noodles (I use a thin spaghetti)
1/3 cup of thinly sliced scallions (both white and green parts)
2 large carrots, peeled into long strips
4 teaspoons of toasted sesame seeds
1/2 cup of pineapple juice
3 Tablespoons of vinegar
3 Tablespoons soy sauce
3 teaspoons toasted sesame oil
2 teaspoons of vegetable oil
2 teaspoons of honey
1/4 teaspoon ground ginger
1/4 teaspoon of garlic powder
hot sauce to taste (I use Sriracha)
salt and pepper
Method
In a large bowl, combine noodles, carrots, scallions and sesame seeds. In a small bowl, combine remaining ingredients and whisk well to incorporate. Add mixture to noodles and toss well to coat. Chill for several hours or overnight, stirring several times. Stir well before serving.
Showing posts with label Recipe of The Week. Show all posts
Showing posts with label Recipe of The Week. Show all posts
Friday, August 12, 2011
Friday, August 5, 2011
It's Kinda Early in the Year, But Cheesecake is Forever.
Happy Friday and bring on the weekend. I need a break because I just spilled an entire cup of coffee in my lap. I'm wearing white, linen pants. I live 20 minutes from my office. I will be spending the afternoon with a semi-wet crotch that smells of Beanstock Roasters Hazelnut.
I have been CRAVING this cheesecake since June. Ordinarily, anything having to do with pumpkin is saved for September. But, this cake would be the perfect ending to a spicy BBQ.
I double the recipe for the crust because I like a whole lotta crust. If you don't, then don't do it. I'm not there holding a gun to your head telling you to make it my way. But, I am secretly watching you.
For the crust
3/4 cup graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
three 8-ounce packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
For the topping
2 cups sour cream
2 tablespoons fine sugar
Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:
In a bowl whisk together the sour cream and sugar
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
(The original recipe HERE uses bourbon and pecans. I'm not a liquor/nut person in my dessert. So I omitted)
Enjoy!! - and send me a piece.
I have been CRAVING this cheesecake since June. Ordinarily, anything having to do with pumpkin is saved for September. But, this cake would be the perfect ending to a spicy BBQ.
I double the recipe for the crust because I like a whole lotta crust. If you don't, then don't do it. I'm not there holding a gun to your head telling you to make it my way. But, I am secretly watching you.
Pumpkin Cheesecake with Sour Cream Topping
(from Epicurious.com)
For the crust
3/4 cup graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
three 8-ounce packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
For the topping
2 cups sour cream
2 tablespoons fine sugar
Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:
In a bowl whisk together the sour cream and sugar
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
(The original recipe HERE uses bourbon and pecans. I'm not a liquor/nut person in my dessert. So I omitted)
Enjoy!! - and send me a piece.
Friday, July 29, 2011
Fabulous Fungus
I know lots of my fans are vegetarians. (Seriously, I don't know how you do it). So, here is something I used as a side dish, but you might serve with a large salad and call it a meal. (I still don't understand HOW you don't crave a huge bacon-cheeseburger at least one a month. It's not normal). I served it with the Bourbon-Vanilla brined Pork Chops from this month's issue of Fine Cooking. They were ok. Next time I plan to use a pork loin. Bone it pork chops just aren't good. That's my opinion. Take it or get out.
These are fabulous, easy to make and super tasty. Indulge. Don't you dare use fat free cream cheese. It's not proper and offends the delicate nature of my being. In short, its crap.
Stuffed Portabello Mushrooms
(This recipe is courtesy of "Pure Flavor" by Kurt Beecher Demmeir with Laura Holmes Haddad)
Serves 6
Ingredients:
1/3 cup plus 3 tbs extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
6 large mushrooms, such as portabellos, stems and gills removed, caps wiped clean
3 medium zucchini, diced
1 medium red bell pepper, sliced
1 large yellow onion, diced
3 oz (6 tbs) cream cheese
3 tbs unsalted butter, softened
1 green onion (white and green parts), thinly sliced
1 oz Parmesan or other hard cheese, grated (1/4 cup)
2 tbs sliced drained sun-dried tomatoes in oil
1 tbs chopped fresh basil
1 tbs chopped fresh flat-leaf parsley
2 tbs fresh bread crumbs
Plum tomatoes, cut into slices
4 oz semisoft cheese, grated (1 cup)
Preparation
Preheat oven to 400 degrees.
To cook the mushrooms, combine 1/3 cup of the olive oil, 1/2 tsp salt, 1/4 tsp pepper and half the garlic in a large bowl. Using a pastry brush, coat the surface of the mushrooms, inside and out, with the oil mixture. Place the mushrooms on a baking sheet, domed side down. Bake for about 15 minutes, or until the centers of the mushrooms are tender. Drain the mushrooms on paper towels and set aside to cool. Keep the oven on.
To make the filling, in a large skillet, heat 2 tbs of the olive oil over high heat. When the oil is nearly smoking, add enough of the zucchini to make a single layer in the pan. Cook the zucchini without stirring until browned on one side, about 5 minutes. Stir the zucchini and cook for an additional 2 minutes, or until lightly browned on all sides. Remove to a medium bowl and repeat the remaining zucchini.
Add the bell pepper, onion, and remaining tbs of oil to the skillet, and cook, without stirring, for 5 minutes, or until browned. Stir the mixture and cook for an additional 2 minutes. Add the bell pepper mixture to the zucchini.
Season the vegetable mixture with 1/4 tsp salt and pepper to taste. Let it cool in the fridge while preparing the rest of the filling.
Combine the cream cheese and butter in a medium bowl. Fold in the green onions, Parmesan cheese, sun-dried tomatoes, basil, parsley, remaining garlic, bread crumbs, and 1/4 tsp each salt and pepper. Mix the cheese mixture into the vegetable mixture, combining thoroughly but gently.
Place the mushrooms, domed side down, on a baking sheet. Divide the filling evenly among the mushroom caps, mounding it slightly. Push the filling to the edges to fill the entire cap.
Top each with slices of tomato and sprinkle with the semisoft cheese mounding it high. Bake for about 20 minutes, or until the mushrooms are heated through and the cheese is melted and is beginning to brown.
Bon Appetit!
These are fabulous, easy to make and super tasty. Indulge. Don't you dare use fat free cream cheese. It's not proper and offends the delicate nature of my being. In short, its crap.
Stuffed Portabello Mushrooms
(This recipe is courtesy of "Pure Flavor" by Kurt Beecher Demmeir with Laura Holmes Haddad)
Serves 6
Ingredients:
1/3 cup plus 3 tbs extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
6 large mushrooms, such as portabellos, stems and gills removed, caps wiped clean
3 medium zucchini, diced
1 medium red bell pepper, sliced
1 large yellow onion, diced
3 oz (6 tbs) cream cheese
3 tbs unsalted butter, softened
1 green onion (white and green parts), thinly sliced
1 oz Parmesan or other hard cheese, grated (1/4 cup)
2 tbs sliced drained sun-dried tomatoes in oil
1 tbs chopped fresh basil
1 tbs chopped fresh flat-leaf parsley
2 tbs fresh bread crumbs
Plum tomatoes, cut into slices
4 oz semisoft cheese, grated (1 cup)
Preparation
Preheat oven to 400 degrees.
To cook the mushrooms, combine 1/3 cup of the olive oil, 1/2 tsp salt, 1/4 tsp pepper and half the garlic in a large bowl. Using a pastry brush, coat the surface of the mushrooms, inside and out, with the oil mixture. Place the mushrooms on a baking sheet, domed side down. Bake for about 15 minutes, or until the centers of the mushrooms are tender. Drain the mushrooms on paper towels and set aside to cool. Keep the oven on.
To make the filling, in a large skillet, heat 2 tbs of the olive oil over high heat. When the oil is nearly smoking, add enough of the zucchini to make a single layer in the pan. Cook the zucchini without stirring until browned on one side, about 5 minutes. Stir the zucchini and cook for an additional 2 minutes, or until lightly browned on all sides. Remove to a medium bowl and repeat the remaining zucchini.
Add the bell pepper, onion, and remaining tbs of oil to the skillet, and cook, without stirring, for 5 minutes, or until browned. Stir the mixture and cook for an additional 2 minutes. Add the bell pepper mixture to the zucchini.
Season the vegetable mixture with 1/4 tsp salt and pepper to taste. Let it cool in the fridge while preparing the rest of the filling.
Combine the cream cheese and butter in a medium bowl. Fold in the green onions, Parmesan cheese, sun-dried tomatoes, basil, parsley, remaining garlic, bread crumbs, and 1/4 tsp each salt and pepper. Mix the cheese mixture into the vegetable mixture, combining thoroughly but gently.
Place the mushrooms, domed side down, on a baking sheet. Divide the filling evenly among the mushroom caps, mounding it slightly. Push the filling to the edges to fill the entire cap.
Top each with slices of tomato and sprinkle with the semisoft cheese mounding it high. Bake for about 20 minutes, or until the mushrooms are heated through and the cheese is melted and is beginning to brown.
Bon Appetit!
Wednesday, March 3, 2010
Will Sell Husband For Two Loaves Of Bread & A Bagel
We have gone nearly carb free in our household. After TH went was forced to the doctor for physical because I got so annoyed with his slovenly behavior and became fearful he may have a heart attack at any moment so I called to make an appointment for him it was that time of year. Sure enough, he needs to lose 50 a few pounds. After gracefully doing the "I told you so" dance around the kitchen floor, I paused during a pirouette and asked how the doctor planned for him to lose weight. "Lower my carb intake" he said.
Damn.
Those who are married, engaged or in a dedicated relationship with someone knows what happens next.
Um...yeah...I've got to go carb free too.
No punishment is more cruel than stuffing your pie hole with pasta while your beloved is choking down brown rice (I know it's not carb free - baby steps, people). I couldn't continue my macaroni loving ways while TH was struggling with salad.
I won't pretend that I'm perfect. The winter weather and my inability to pry my ass out of bed on a dark and frozen morning to run, may have allowed a few pounds to adhear to my frame. Thankfully, the weather man has promised a few days in the 50's right after we get a nasty wet snowstorm threatening to dump 4-5 inches on us overnight. Yes, here in New England we like to have a temperature swing of 40 degrees. Freezing one day, sunny and warm the next. Come move here and join us in the challenge of dressing each day. But, I digress.
We have eliminated the pasta (we've gone to wheat pasta, but please don't tell the doctor) and bake potatoes. There are minimal snacking options in the cabinet and TH is no longer allowed to make everything into a sandwich for dinner. The man is Joey from "Friends." He will make a sandwich out of mac n'cheese if I don't watch him.
But, the greatest tragedy in this whole diet messwhich is totally TH's fault and I'm blaming him for my pain is the lack of bread. I LOVE bread. Crispy baguettes, dinner rolls and crusty french bread. If not stopped, I will make love to a ciabatta loaf and a bottle of olive oil. Kinky, but it's my thing. Carbs fill my life.
I also love sweet bread. Lemon poppyseed bread, slightly warmed with sweet cream butter is delicious enough to make me forget sex for a moment or two. Banana bread is another fav. I searched years for a decent banana bread recipe. Then, quite by surprise, I was looking through an old computer and found a file containing this recipe. You always think you're going to find porn (and usually do) when cleaning out a former employees computer. Instead, I found the best recipe for banana bread.
Enjoy, lovers. Just because I'm suffering, doesn't mean you have to!
Banana Bread
Makes (2) 7x3 inch loaves or 1 bundt cake
Ingredients:
1 cup mashed bananas (3 overripe bananas)
1 cup sour cream
½ cup butter
1 1/3 cups white sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Optional: 1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Grease and flour pan(s)
Combine banana and sour cream. In a separate bowl cream butter and sugar. Add vanilla. Add 1 egg at a time and beat well. Mix together flour, baking powder, baking soda and salt. Add to butter mixture until just combined. Blend in banana mixture. Gently fold in blueberries. Spread batter into prepared pan(s)
Bake for 50 minutes or until bread tests done. (1 ½ hour in metal pans.)
Damn.
Those who are married, engaged or in a dedicated relationship with someone knows what happens next.
Um...yeah...I've got to go carb free too.
No punishment is more cruel than stuffing your pie hole with pasta while your beloved is choking down brown rice (I know it's not carb free - baby steps, people). I couldn't continue my macaroni loving ways while TH was struggling with salad.
I won't pretend that I'm perfect. The winter weather and my inability to pry my ass out of bed on a dark and frozen morning to run, may have allowed a few pounds to adhear to my frame. Thankfully, the weather man has promised a few days in the 50's right after we get a nasty wet snowstorm threatening to dump 4-5 inches on us overnight. Yes, here in New England we like to have a temperature swing of 40 degrees. Freezing one day, sunny and warm the next. Come move here and join us in the challenge of dressing each day. But, I digress.
We have eliminated the pasta (we've gone to wheat pasta, but please don't tell the doctor) and bake potatoes. There are minimal snacking options in the cabinet and TH is no longer allowed to make everything into a sandwich for dinner. The man is Joey from "Friends." He will make a sandwich out of mac n'cheese if I don't watch him.
But, the greatest tragedy in this whole diet mess
I also love sweet bread. Lemon poppyseed bread, slightly warmed with sweet cream butter is delicious enough to make me forget sex for a moment or two. Banana bread is another fav. I searched years for a decent banana bread recipe. Then, quite by surprise, I was looking through an old computer and found a file containing this recipe. You always think you're going to find porn (and usually do) when cleaning out a former employees computer. Instead, I found the best recipe for banana bread.
Enjoy, lovers. Just because I'm suffering, doesn't mean you have to!
Banana Bread
Makes (2) 7x3 inch loaves or 1 bundt cake
Ingredients:
1 cup mashed bananas (3 overripe bananas)
1 cup sour cream
½ cup butter
1 1/3 cups white sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Optional: 1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Grease and flour pan(s)
Combine banana and sour cream. In a separate bowl cream butter and sugar. Add vanilla. Add 1 egg at a time and beat well. Mix together flour, baking powder, baking soda and salt. Add to butter mixture until just combined. Blend in banana mixture. Gently fold in blueberries. Spread batter into prepared pan(s)
Bake for 50 minutes or until bread tests done. (1 ½ hour in metal pans.)
Wednesday, February 24, 2010
The Bad Girls Dinner
What happens when you take food and a case of wine then combine it with a bunch of naughty minded women?
Bread in cleavage.
This past Saturday, the girls and I gathered at the Casa de Fabulous Artist to wine and dine ourselves silly. Everyone brings a dish, everyone brings their choice of adult beverage. I brought a dynamite bottle of Pinor Noir. I don't remember the label, I just remember it being very tasty. Next time I'll pay more attention for you.
Here is the table:
Here's the spread:
And we had bread:
Glorious bread from a local baker. But, do you see what I see?
Yup. It's penis bread. From that point on, it was all down hill from there.
We did everything with that bread. That phallic piece of dough became the centerpiece of all our pictures. We even have a video of Dollface and myself doing the full intro to Sir-Mix-A-Lot's "Baby Got Back", complete with the bread penis. After a few glasses of wine, we became 12 year old boys. I'm hoping that Simone does not put that video on YouTube. Talent scouts from Hollywood will be calling me night and day. I am that good at Valley Girl speak.
On a more mature note, we were celebrating Dollface's birthday. Being a bit of a closet pastry chef, I whipped out a delicious recipe for "That Chocolate Cake" from The Essence of Chocolate by Robert Steinberg and John Scharffenberge. (see below for recipe)
To all my Bad Girls, we rocked that night! Stay tuned, lovers. Bad Girl Dinner is becoming a monthly event.
That Chocolate Cake
For the Cake
INGREDIENTS
Unsalted butter and flour for pans
2 cups granulated sugar
1-3/4 cups all-purpose flour
¾ cup unsweetened natural cocoa powder
1 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 large eggs, lightly beaten
½ cup canola oil
1 cup whole milk
1 cup boiling water
For the Frosting
INGREDIENTS
1-1/4 cups granulated sugar
1 cup heavy cream
5 ounces 99% Cacao Unsweetened chocolate, finely chopped
8 tablespoons (4 ounces) unsalted butter, cut into ½-inch pieces
1 teaspoon pure vanilla extract
PREPARATION:
For the Cake:
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Min in the eggs, oil, and milk.
Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
For the Frosting:
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
To Frost the Cake:
Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about ¾ cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
Serves 8 to 10
Wednesday, February 17, 2010
Something To Cure The Winter Blahs
As I type, the wind is banging at my window and the snow is swirling outside. It's fucking freezing out. The only sign of spring is the teeny, tiny basil plants which are slowly emerging from the peat cocoons in my little indoor greenhouse. I am hardy New Englander, but even I know when enough is enough. Sadly, we still have a month and a half to go before we can begin to see spring over the huge snow banks in the front yard.
What is it about cold weather and the desire to make soup? Or the need to bake bread. As soon as I catch sight of the first flake of a snowstorm, I am in my kitchen, yanking ingredients out of the refrigerator and pulling my Dutch oven out of the cabinet. This is snow storm foreplay, y'all.
Even though I don't like chicken - (I know I'm weird. Get over it) - I do like chicken soup. I found a recipe on Eatingwell.com and did a little tweaking. You can go to their website and use their version or use mine. (you had better use mine if you know what's good for ya)
Chicken and Spinach Soup with Fresh Pesto
2 teaspoon extra-virgin olive oil
1/2 cup carrot
1 large (about 8 ounces) large boneless, skinless chicken breast, cut into quarters
1 clove garlic, minced
5 cups chicken broth (I use low sodium)
1 1/2 teaspoon dried marjoram
6 ounce baby spinach, coarsely chopped
1 can (15-ounce) cannellini beans, rinsed
Sea Salt and freshly ground pepper
Pesto:
3/4 cup of fresh basil leaves (packed)
1/3 cup of freshly grated parmesan cheese (don't you dare use that powdered crap in a can)
1/4 cup of toasted pine nuts (put nuts in a dry pan and toasted over a low burner. Watch carefully! They burn quick. As soon as you smell something like popcorn, they are done. Allow them to cool)
1/2 cup (or to taste) Extra Virgin Olive Oil
Method:
1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
3. Combine pesto ingredients in a food processor. (A blender would work in a pinch) Process until a coarse paste forms.
4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with sea salt and pepper. Heat until hot.
I have been making gallons of this stuff and it freezes well. I love to curl up with a huge bowl and a chunk of crusty baguette. Just don't tell TH about the bread. We're supposed to be going low-carb. I'm sneaking bits of bread when he's not looking, It will be our secret, okay?
For all my veggie fans out there, I suppose you could use that icky stuff called tofu instead of chicken. Bleeh! I don't know how you do it. I can only choke it down if it's buzzed in a blender.
There you go, my lovers. My first recipe for ya. After all, the best form of foreplay is food.
What is it about cold weather and the desire to make soup? Or the need to bake bread. As soon as I catch sight of the first flake of a snowstorm, I am in my kitchen, yanking ingredients out of the refrigerator and pulling my Dutch oven out of the cabinet. This is snow storm foreplay, y'all.
Even though I don't like chicken - (I know I'm weird. Get over it) - I do like chicken soup. I found a recipe on Eatingwell.com and did a little tweaking. You can go to their website and use their version or use mine. (you had better use mine if you know what's good for ya)
Chicken and Spinach Soup with Fresh Pesto
2 teaspoon extra-virgin olive oil
1/2 cup carrot
1 large (about 8 ounces) large boneless, skinless chicken breast, cut into quarters
1 clove garlic, minced
5 cups chicken broth (I use low sodium)
1 1/2 teaspoon dried marjoram
6 ounce baby spinach, coarsely chopped
1 can (15-ounce) cannellini beans, rinsed
Sea Salt and freshly ground pepper
Pesto:
3/4 cup of fresh basil leaves (packed)
1/3 cup of freshly grated parmesan cheese (don't you dare use that powdered crap in a can)
1/4 cup of toasted pine nuts (put nuts in a dry pan and toasted over a low burner. Watch carefully! They burn quick. As soon as you smell something like popcorn, they are done. Allow them to cool)
1/2 cup (or to taste) Extra Virgin Olive Oil
Method:
1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
2. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
3. Combine pesto ingredients in a food processor. (A blender would work in a pinch) Process until a coarse paste forms.
4. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with sea salt and pepper. Heat until hot.
I have been making gallons of this stuff and it freezes well. I love to curl up with a huge bowl and a chunk of crusty baguette. Just don't tell TH about the bread. We're supposed to be going low-carb. I'm sneaking bits of bread when he's not looking, It will be our secret, okay?
For all my veggie fans out there, I suppose you could use that icky stuff called tofu instead of chicken. Bleeh! I don't know how you do it. I can only choke it down if it's buzzed in a blender.
There you go, my lovers. My first recipe for ya. After all, the best form of foreplay is food.
Subscribe to:
Posts (Atom)