I made this soup to utilize the chicken broth which was a byproduct of the previous recipe. Potatoes, orange bell pepper, aromatics, and carrots were added to make a delicately flavored and hearty broth. Enjoy with toasted bread and an optional spoonful of sour cream.
Ingredients 5-6 cups chicken broth 1-1.5 tablespoons salt 1/4 cup sugar 1.5 cups celery 3 cups cubed potatoes 1 cup cubed carrots 1 cup chopped onion 3-4 cloves garlic 1 teaspoon oregano 1 teaspoon parsley 1/4 cup olive oil 1 teaspoon pepper Optional* 2 tablespoons sour cream Add olive oil to pan, brown onions, celery, herbs, sugar with the olive oil over medium heat for 5-8 minutes. Add to pot with all remaining ingredients and boil for 10-15 minutes until potatoes are tender. Serve with a dollop of sour cream.
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Have you ever had the pea salad with bacon crumbles, onion, and a ridiculously heavy mayonnaise dressing? Well, it's delicious. This is a healthy interpretation of the aforementioned monstrosity, but is comparable in terms of delicious-ness. The toasted hazelnuts have a rich crunch to rival the bacon crumbles. Dressing 1/2 cup sour cream 1/2 cup chopped hazelnuts 1/2 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon honey juice of one lime 2 cloves garlic minced 1 teaspoon ginger minced 1 tablespoon olive oil Veg 1 1/2 cup peas 1 cup cubed sweet potato To begin, add the olive oil, garlic, ginger, and hazelnuts to a pan over medium heat. Toast for 3-4 minutes, stirring occasionally. Remove from heat and add to a serving bowl. Add in the rest of the dressing ingredients and whisk well. To prepare veg, blanch and shock the peas, and boil the sweet potato until tender. Drain and toss into the dressing. Serve warm or chilled. This is a traditional Lithuanian dish which V made for our lunch yesterday. They are called Cepilinai after their "Zepplin" shape. Zepplins were blimps used in WW2 and after. Though the process to make this dish is lengthy, the results are hearty and delicious potato and meat dumplings. Allow 1 hour to complete this meal.
Potato 3 large peeled potatoes for grating 1 large potato for boiling Meat 1 cup ground meat of your choice( or simple cheese if you prefer a vegetarian version) 1/2 teaspoon salt 1/4 teaspoon ground thyme 2 tablespoons chopped parsley 1 egg Mushroom Sauce 1 cup chopped mushrooms 1/2 cup chopped onions 1/4 teaspoon black pepper 1/4 teaspoon salt 1 tablespoon olive oil Sour Cream 1/2 cup sour cream To begin, shred (not grate) the 3 large potatoes into a mixing bowl. Add the pulp to a cheesecloth and squeeze out all excess moisture into a cup. Return to mixing bowl. In a large pan over medium heat, boil 1 potato until tender. Remove and mash with the grated potato pulp in the mixing bowl. To the potato mixture, add the starch from the bottom of the cup (into which the potato juice had been squeezed) to the potatoes.In a separate bowl, combine all ingredients for the meat mixture. To form the Cepelinai, take 1 tablespoon of meat and fold it into a pocket of 3-4 tablespoons of the potato mixture, sealing well. Continue to form Cepelinai until all ingredients are used up. Take a moment to make the mushroom sauce, add all ingredients to a pan over medium heat and cook until tender, 5-8 minutes. Set aside To cook, add formed Cepelinai to a large pot of simmering water, and cook for 20-25 minutes. Remove from boiling water and serve hot with mushroom sauce and sour cream. These sausages form well and hold together throughout cooking, despite being packed with ground vegetables. They are the perfect low-fat,yet very flavorful addition to your eggs and toast, and can be frozen weeks ahead of time.
Sausage 1 cup pulverized carrots 1 cup pulverized celery 2 cloves pulverized garlic 1/2 teaspoon ground fennel 1/2 teaspoon black pepper 1 tablespoon salt 1 cup minced parsley 2 cups ground lean turkey 1 tablespoon sugar 2 eggs Pulverize carrots and celery. Add to a cheesecloth, and strain out as much liquid as possible, (reserving juice for a healthy drink). Add vegetables to all other ingredients in a mixing bowl, and blend thoroughly. Form into balls or patties (with 1.5 tablespoons of mixture each). Freeze those you do not plan on cooking and eating within the next 3 days. To cook, toss in a pan over medium heat with olive oil. Cook until golden brown, 3-4 minutes on each side. Enjoy with you favorite breakfast foods, or as healthy meatballs with marinara and spaghetti. In celebration of the arrival of beautiful handmade pottery from my Mother, and a day of "playing hooky" from school, I decided to make Gumbo! This particular gumbo is begun with a rich roux into which a liberal amount of garlic and smoked chipotle pepper powder is added. Fresh Gulf Shrimp and local beef sausage are then simmered in a sofrito, and added to the roux before the dish is served.
* Sofrito is often used in Spanish, Portuguese, and Latin American cuisine and is a blend of aromatics, usually with onions tomatoes, and red peppers. Roux 1/2 cup flour 8 cloves garlic, chopped 1 tablespoon chipotle pepper powder 1 tablespoon Jamaican Jerk Rub 1/2 cup oil (coconut is my favorite) 1-2 tablespoons salt 1.5 tablespoons sugar 2-3 cups water Sofrito 2 tablespoons oil (coconut) 1 teaspoon salt 1.5 cups chopped red pepper 1 cup chopped onion 1.5 cups chopped fresh, firm tomatoes 1/2 cup chopped parsley Meat 2 cups peeled shrimp (local if possible) 1 cup sliced sausage of choice (Andouille is a classic) Rice Cook White Jasmine Rice according to package instructions. Garnish lemon wedges parsley In a Dutch oven or large pot, begin the roux. It is important to cook over a medium to low heat so as not to scorch the flour to the bottom of the pot. First, add the oil, then the flour, stirring constantly with a wooden spoon. Stir continuously until the mixture begins to toast and smell nutty, then add the spice, garlic, salt, and lastly sugar. After approximately 9 minutes of stirring, add the water, until the roux has reached a desired consistency. Set aside. Begin cooking rice according to package directions. To begin the sofrito, heat the oil in a large pan over medium heat. Add vegetables and let cook 8-10 minutes, (the idea is a melding of flavors, so don't expect the veg to come out al dente). Finally, add the shrimp and sausage and parsley and cook for 5-7 minutes until the shrimp is very nearly cooked. Add mixture to roux to complete cooking. To plate, oil a measuring cup, and pack in the warm rice, then turn onto the serving platter. Scoop out the gumbo and pour alongside or over rice. Sprinkle with fresh parsley and serve with lemon wedges. This tart is ridiculously decadent. The velvety texture of the custard is juxtaposed against a toothsome crust; consisting only of chopped walnuts and raisins. Because this tart is so rich, it can easily be sliced into 12 portions. Today however, it is just V and I doing homework in the apartment...we've each enjoyed a generous slice, and are saving the rest for desserts during the school week.
Crust 1/2 cup walnuts 1/2 cup raisins Custard 1 pint half and half 1/4 cup butter 1/4 cup flour 4 eggs 3/4 cups sugar juice of one lemon zest of one lemon Add the walnuts and raisins to a sturdy blender, pulsing until forming a fine chop. Press into a greased pie tin. Bake in a pre-heated oven at 375 for 8 minutes. (the caramelization of the sugars in the raisins is what we're after) Remove crust from oven and set to cool. To begin the custard, add the eggs, sugar and flour to a blender. Blend 2/4 minutes. Add the half and half, zest, and butter to a sauce pan over medium heat and bring to a very gentle simmer, while whisking constantly. Immediately turn down heat to low, and drizzle in all of the egg mixture while still whisking. Continue whisking until the custard is thickened; another 4-5 minutes. Remove from heat and set aside. Cool. Once cool, whisk in lemon juice and pour into tart crust. Return to fridge to chill until serving. Accent each slice with a sliver of lemon. |
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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