Tuesday, March 3, 2015

New "Spring" Recipe: Asparagus Soup for Meatless Monday

I call this Spring Asparagus soup because it was a bit pricey for such a simple soup.  Asparagus was $2.50 a bunch, chicken stock is about $2.50 a box but I had on hand but with just these two items it was $10.  The original recipe called for creme fraiche but that was $6.99 a container bringing the price to $17 and that doesn't include my staples (onion, butter, salt, pepper, lemon zest or lemon juice).  To reduce the cost I used sour cream which was under $2.  You can also make your own creme fraiche with 2 C. heavy cream and 2-3 T. buttermilk so I've read.  I haven't tried it but I did buy some heavy cream to test it out so I'll let you know.

End result was a very good soup that I will make again.  I did forget to add the 2 T. of lemon juice to the soup which I will add next time since I liked the lemon flavor in the sour cream.  The raw tips were OK, more was not better, don't save all the tips for a garnish because it is too much.  Save about 6 T only.  Topping the soup with the tips added a good visual effect and a few of them added a nice crunch but when I added more since I had a lot it was a bit bitter.  Next time I'll either add some to the soup after I puree it and cook it a little longer to soften them or par boil or saute them a bit so they are not totally raw but still crisp and use as a topping.

Original recipe came from Sunday's Times Newspaper.

Served with a roasted brussel sprout salad with feta, dried cherries and a maple vinaigrette.  It was the perfect start to a normal week.




SPRING ASPARAGUS SOUP
3 bunches asparagus (3 lbs.) tough ends removed
2 T. unsalted butter
1 medium onion, chopped
6 C. chicken stock
1 T. kosher salt
½ t. coarse ground black pepper
2 T. lemon juice (forgot but will add next time)
Lemon Sour Cream:
½ C. sour cream
1 t. lemon zest
1 t. lemon juice
⅛ t. Kosher salt
⅛ t. coarse black pepper

Peal and chop the onion.  To a large soup pot add the butter to melt and the onions.  Saute till soft, about 5 minutes.  Meanwhile, remove the tough asparagus ends.  You can determine where to cut if you grab the ends of one piece and bend it.  It will break where the soft part starts which is about 2-3" from tip end.  Discard this tough bottom portion.  Do this for all spears.  Cut an inch off the top of all the spears.  Cut those pieces on the diagonal and set aside.  Cut the rest of the asparagus in ½ inch pieces.  When the onions are soft add the broth, bring to a boil over high heat.  Add the asparagus pieces, minus the tops and cook for 8-10 minutes on a medium simmer or till asparagus is soft.  With an emulsion blender puree the soup till smooth.  Add half the tips back to the pot and simmer another 3 minutes or saute in a pan.

For the topping mix the sour cream, lemon juice and zest, salt and pepper.  Put in refrigerator till ready to serve.  To each serving bowl add a sprinkle of the raw tips and a dollop of sour cream.





Monday, March 2, 2015

New Recipes: Spiced Chips and Orange Marmalade Rosemary cocktails

This weekend was my weekend to do nothing but laundry since this week is my first normal week in a month.  It is nice when routines go back to normal.

I tried two new recipes out of my Cuisine at Home magazine, chips and dip along with a cocktail from the newspaper.  Since I used a bag of Ruffles and staples I had at home this was an easy recipe that made bagged chips feel more homemade or special.  They are like my Spicy Pretzel method.  I liked adding a homemade touch to a processed food if I am going to eat one.  With the second half of the bag I added the onion and chili powder.  It was a nice snack with drinks.  Original recipe came from my Cuisine at Home, April 2015, pg. 55 magazine.

My herb garden includes thyme so I like when I can use it since I normally forget.  This uses about 5 sprigs to get to the 2 t.  Make a double batch if you use more than 7 oz. of chips because it is just enough.  This simple dip went well with the Spiced Potato Chips but the original recipe called for lemon zest and since the chips had cumin the second time I used lime zest which had a stronger flavor.  Both were good.  I also used Greek yogurt since I always have that on hand and it is better for you.

The drink I tried made me even happier because I was able to use one of the many many jars of jelly or in this case Orange Marmalade, that I made awhile back and the Rosemary Simple Syrup I had on hand from another cocktail recipe.  I don't tend to eat a lot of jam but I like canning so I need more recipes to use it in vs simply on toast.  Two ounces of the simple syrup was a bit rosemary strong so next time I'll try only 1 oz. and try topping it off with soda water to lighten up the sweetness.  This is a very sweet drink so I was one and done.  Can’t wait to try other jam combinations.  Original recipe came from USA Weekend, Dec 12-14, 2014.

SPICED POTATO CHIPS
7 oz. ridged potato chips
1 ½  t. ground cumin
½ t. smoked paprika
⅛ t. coarse black pepper

Preheat oven to 400°F.  Line a large baking sheet with parchment paper.  Place a layer of chips on top and bake 5 minutes to warm chips.  Mix spices in a small bowl.  Remove chips from baking sheet and place in a paper sandwich bag.  Sprinkle spices over top and shake to distribute spices over chips.

Variation:  Add ½ t. onion powder and ½ t. chili powder to spice mixture.

LEMON THYME DIP
½ C. Greek yogurt
2 t. lime zest
2 t. fresh thyme
1 clove garlic, grated
⅛ t. coarse black pepper

Mix all ingredients in a small bowl.  Refrigerate for at least 30 minutes to blend flavors.  Serve with Spiced Potato Chips.

ORANGE ROSEMARY COCKTAIL
2 oz. gin
1 oz. rosemary syrup
2 T. orange marmalade
1 oz. fresh lemon juice

Combine all ingredients in a cocktail shaker.  Fill with ice.  Shake for 20 seconds.  Pour into a collins glass with ice or a stemless wine glass and make two cocktails.

Note:  If your marmalade is too thick, heat it for 10-30 seconds in the microwave to loosen it up, then add it to the shaker.

Variation:  Top it off with some soda water to lighten it up.

Tuesday, January 20, 2015

New Recipe: Spaghetti Squash Lasagna

This was an excellent dish, a bit indulgent with the cheese yet I also felt good about my veggie intake. Next time I'll make it a bit more healthy by using a low or non fat ricotta and I maybe try Parmesan on top instead. This dish was easy, quick and best of all it can be made a head and baked last minute so it was perfect for that unknown dinner time when hubby is working late.  The original recipe came from RealSimple.  I get emails from them, maybe weekly and this made it worth signing up.   The only change I made was to reduce the cheese to 1 C. vs 2 and I used Jack instead of Mozzarella since it was what I had on hand.  My squash may have been a bit smaller than 3 lb. but not much and it was simply because it was what I could find.  Shoot for as close to 3 as you can get.  I served it with Chicken Piccata which also worked out well because once I browned it I kept it warm in the oven till he showed up and since I had to take it out to heat up the squash I placed it back in for about 10 minutes to warm it as I made the piccata sauce.

Chicken breasts are on sale through Wednesday, Jan. 21, 2015 at Sprouts for $1.99 lb.  Great deal so stock up.  They were huge breasts so I pounded them all flat, one made three cutlets.  Then I wrapped the others individually in plastic wrap, froze them and then put the frozen breasts in a zip top bag.  Now defrosting will be quicker and the messy part is already done making it easier to make a dish next time that requires me to pound them flat.

SPAGHETTI SQUASH LASAGNA
3 lb. spaghetti squash, halved lengthwise, seeded, roasted
Drizzle EVOO
Kosher salt
Coarse ground black pepper
15 oz. tub ricotta
1 egg
4 C. baby spinach, chopped
1 garlic clove, grated
⅛ t. ground nutmeg
½ t. Kosher salt
¼ t. coarse black pepper
1 C. jack cheese

Heat oven to 400°F.  Cut squash in half, lengthwise.  Drizzle with EVOO and sprinkle with salt and pepper.  Roast, cut side down on a foil lined cookie sheet for 40-50 minutes.  Meanwhile in a large bowl, combine, ricotta, egg, chopped spinach, grated garlic, nutmeg, salt and pepper.  Mix.  Let squash cool enough to handle and scrape out squash with a fork, adding to bowl.  Mix gently to combine.  Grease a 8x8" pan, pour mixture into baking dish.  Sprinkle with cheese and bake until browned and bubbling 20 minutes.

Friday, January 9, 2015

Easiest Way to Cook Polenta

Polenta has been on my list for sometime to try and cook.   I have been collecting different recipes so when I found this one on Cooking.com I had to give it a try.  Any recipe where I can use my slow cooker for more than the standard fare of roasts or soups is always something worth trying. Unfortunately I forgot to take a picture but when I make this again, which I will, I will add one.

I put this on before we left and although I got home 40 minutes late it was still soft and creamy, not dry however next time I will try and stick to the 1 ½-2 hours as suggested to see if it is even better. I served it topped with about a pound of sautéed baby bella mushrooms, it was what I had on hand so it was plenty for our two servings.  It was not truly enough of a main dish for us but a great side dish. We would have liked it more as a main dish if I would have added another vegetable like roasted broccoli or some sautéed chicken.

I heated some of the leftover polenta in the micorwave for 2 minutes this morning for breakfast and stirred in a ½ T. butter and 1 T. half and half.

The only change I would make to the recipe next time is to use less salt.  Recipe called for 3 t. which I thought was a bit too salty.  Next time I'll try 2 and if still too salty will reduce it once again.  I also used less mushrooms so I reduced the garlic, butter and EVOO quite a bit.

POLENTA
7 ½ C. very hot or boiling water
2 C. polenta or coarse cornmeal
2 T. olive oil
2 t. salt
½ C. fresh Parmesan, grated

Fill kettle or medium pot with water and bring to a boil.  Lightly grease crock pot with EVOO (drizzle and spread with a paper towel).  Add polenta, oil, salt and boiling water.  Cook on high for 1 ½-2 hours until most of water is absorbed (mine cooked for 2 hr. 40 minutes and it was still good just probably not as moist as it would have been).  Add Parmesan and stir to combine.  Set crock pot to warm until ready to serve.  Makes 6-8 servings.

Mushroom Topping:  
1-2 lb. cremini mushrooms
Drizzle EVOO
2-4 cloves garlic, minced
½ C. chicken broth or white wine
Fresh thyme
Salt and Pepper to taste
1 T. butter

Saute crimini mushrooms in a drizzle of EVOO on medium heat for 5 minutes or until mushrooms release their juices and start to brown.  Add minced cloves garlic, saute another minute.  Add thyme, salt, pepper and dry white wine or chicken broth to deglaze pan.  Scrape up any bits on the bottom of pan and cook for 2 minutes.  Add butter, stir to melt.  Serve over polenta.



Tuesday, January 6, 2015

Spicy Shrimp Posole with Tomatillos

First new recipe of 2015 was Posole.  I found the recipe in the newspaper and it turned out to be a winner.  It was only my second time trying hominy and I still liked it.  Here hominy tasted like tiny diced soft potato.  Hominy is 119 calories for one cup and a potato is 120 for the same cup so it isn't a lighter choice and it has less carbs but a lot more sodium.  The good thing is that I didn't need to peal or dice a potato, simply drain and rinse the hominy.
I was going to have this for dinner yesterday before looking over the ingredients but since it was a broth soup, similar to what you get with a chicken noodle soup I thought it would be better served for lunch or as a side dish to something else.  My other issue with it was that the spices in the broth needed to mellow.  The flavors needed to combine so I stopped before adding the shrimp and waited till today to finish it off.  It was a great lunch, quick, easy and fresh.  Since I used frozen shrimp all I had to do was rinse them, pull off the tail and place in the soup to simmer.

The only change I may try next time is to reduce the lime to 1/2 T and to boil the tomatillos in the chicken broth without the salt and if necessary add more salt at the end.  The only reason I would boil the tomatillos in the broth is to save a step.  It was limey but less may not be as good so I'll add it back if it truly needs the 1T.  I will also be looking up more Posole recipes since usually they are made with pork or chicken.

SPICY SHRIMP POSOLE WITH TOMATILLOS
Saute:
Drizzle of EVOO
1 onion, chopped
3 cloves garlic, minced
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1 t. dried marjoram
1 t. salt
¼ t. pepper
¼ t. cinnamon
Boil:
1 lb. tomatillos, husked, rinsed
2 t. Kosher salt
4 C. chicken stock
2 canned chipotle chilies in adobo, stemmed
1 t. adobo sauce from can
28 oz. can white hominy, drained and rinsed
1 C. frozen corn
1 lb. shrimp
½ C. picked cilantro, scissor cut
1 T. lime juice
Topping:
½ avocado, cubed
-Cilantro leaves
1 green onion, thinly sliced

Chop onion and mince garlic.  In a separate pan add the olive oil and saute the onion until soft.  Add the lid to speed the process.  Add garlic, spices and saute another minute.  Meanwhile in a medium saucepan boil tomatillos in water with Kosher salt.  Lower heat and simmer until the tomatillos soften, about 10 minutes.  Drain and add back to pot along with half the chicken stock and the chipotle chilies and blend with an emulsion blender until smooth.  Add remaining chicken stock, hominy, sauteed onion mixture and simmer for 15 minutes.  Let soup rest overnight for flavors to blend.
Reheat soup.  Sprinkle the shrimp with salt and pepper.  Add shrimp and frozen corn, simmer another 5 minutes until shrimp is pink.  Just before serving, scissor cut the cilantro in the cup and toss that along with the lime juice into the soup.  Stir.  Serve.  Top with a few leafs of cilantro, avocado and green onions.

Note:  This can be made and eaten the same day however I found it tasted better the following day. The spices were more mellow, didn't taste as raw.