CLEAN POTS!!!

Of my three loyal followers of this itty bitty blog, one of you may have been wondering where in the world I have been and if I am still cooking. The answer the other two know: I got married! The second answer is, of course I'm still cooking, who do you think I am? Best part about getting married? New kitchen toys! I have been taking an understandable break from the kitchen, but I'm now ready to break in the new shiny tools. Here's a sneak preview for this weekend: experimenting with the bread machine!

Also, had to post this pic cause it's the shiniest these pots will ever be.

Soup's On!

Tis the season, or something like that.

Has it been that long since I posted? Wow, wedding planning really puts a hamper on cooking/blogging.

So I found a couple of soup recipes that are really quick. Quick is good right now. I'm trying to reduce stress from this stress from the upcoming wedding. The key to this recipe is the quality of ravioli you buy. I was not able to buy the type of diced tomatoes, but will let you know that normal ones, not fire roasted, work just fine. I tried it with basil as well, as the majoram had a bug in it (ew!).

Ravioli & Vegetable Soup
(recipe from Eating Well mag)

1 T extra-virgin olive oil
2 c frozen bell pepper and onion mix, thawed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-oz can crushed tomatoes, preferably fire-roasted
1 15-oz can vegetable broth, or reduced-sodium chicken broth
1 1/2 cups hot water
1 t dried basil or marjoram
1 6- to 9oz package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini (about 2 medium)
Freshly ground black pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or majoram); bring to a roiling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini, return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

ENJOY!!!

shortcuts

I got a great recipe from Better Homes and Gardens. It was super quick and super yummy. Make it when you have fresh corn and green pepper and chicken is on sale.

12 oz chicken breast
4 ears corn
32 oz chicken broth
1 green bell pepper
1 cup milk
1 1/4 cup instant mashed potato flakes (make it with the best brand you know - this is what really makes the recipe)

Boil broth, chicken and corn in a pot then simmer 12 minutes. I cut the corn off the cob first, it makes it easier.
Take the chicken out and shred with a fork. Return the chicken along with half of the bell pepper, milk and potato flakes. Heat through and season with salt and pepper to taste.
Serves 4 (or more), garnish with red pepper flakes and rest of bell pepper.

Enjoy!!!

The reason I started this blog

OMG. This recipe is THE SHIT. Seriously, try this shit, it's f-ing amazing. It is the reason I started this thing. OMG!!!


Okay, so this pic sucks cause this recipe was so amazing that we couldn't wait to photo it! This is seconds. :)

Shrimp Scampi with Corn & Orzo

8 oz orzo
1 (or 2) large ear fresh corn, shucked
3 T olive oil
6 cloves garlic, smashed
1 1/2 lb large raw shrimp, peeling and deveined
1/3 cup low-sodium chicken broth
3/4 tsp arrowroot dissolved in 1 1/2 t cold water (or as much as you think you need)
3/4 t sea salt (or as much as you like)
3/4 t black pepper (or as much as you like)
3 green onions, white and light green only, thinly sliced
1 T lime juice

1. Cook orzo according to package directions.
2. Meanwhile, use a small, sharp knife to cut kernels off corn. Set kernels aside. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp and cook, stirring occasionally, for 2 minutes. Add corn and cook until shrimp is just cooking through, 1 to 2 minutes. Add broth, arrowroot mixture, salt and pepper, stirring until liquid comes to a boil and sauce thickens. Remove from heat and stir in green onions and lime juice.
3. Drain orzo, then transfer to a serving bowl or plates. Top with shrimp mixture and serve.

So good minestrone ..... with fish!

This recipe made the entire house smell wonderful and provided two great lunches. It was also my first time cooking with dried beans. The key is to remember to soak them overnight; other than that, they cook pretty normally! The recipe's title is "Fall Vegetable Minestrone" but I found it worked well even in late August. Try this recipe when you want a bunch of veggies but just can't think of anything new.

Whitefish Fall Vegetable Minestrone
(from the magazine Clean Eating)
serves 4 (in my opinion. I also halved the original recipe)

1 cup white lima beans (soaked over night)
1 1/2 T extra-virgin olive oil, divided
1 cup carrots, diced
1 cup yellow onion, diced small
3/4 cup celery, diced small
2 1/2 garlic cloves, sliced
1/4 t dried thyme
1 bay leaf
1 T tomato paste
1 cup gewurztraminer wine (I used a white Loire valley wine because i find this particular German wine too sweet for my taste)
1 quart vegetable stock (Swanson's organic vegetable worked fine)
1 t fresh lemon juice
1/2 cup collard greens, julienned
1 t kosher salt
1/8 t fresh ground pepper
2 T parmesano reggiano, grated
1/2 t fresh thyme leaves (for garnish)
about 1 lb of white fish, such as halibut, sole or tilapia

1. Cover lima beans with water and soak overnight, drain.
2. Place a heavy-bottomed saucepan over medium heat. Add oil, carrots, onions and celery to pan. Sweat vegetables until onions are translucent, about 3 to 4 minutes. Add the garlic, thyme and bay leaf and cook for an additional minute. Ad tomato paste, incorporating well. Deglaze pan with wine and add lima beans. Add stock and bring to a simmer. Reduce heat to low, cover and simmer for 45 minutes to 1 hour, or until the lima beans are tender.
3. Once the beans are tender, add lemon juice, collard greens, kosher salt and pepper. Set aside on low heat.
4. Season raw fish with salt and pepper on each side. Add oil to medium-size saute pan on high. Once pan is hot, gently place fillets in pan with skin side up. Sear until golden brown and turn. Reduce heat to medium and continue to cook until the fillets have cooked through. Remove from heat and set aside.
5. Ladle coup and vegetables into serving dish. Place fish fillet on top and finish with grated Parmesan, thyme leaves, and oil.

Baking Queen

What does one do with pounds of apples from your CSA? Make a french dessert, of course! With 2 1/2 lbs of apples I turned to Julia Child for her Pouding Alsacien or Gratin of Sauted Apples. Of course, it was so amazing, the camera flash was not quick enough and you'll have to make due with the easy recipe for an amazing cold dessert dish. Seriously, if you like apples and want to impress, try this baby on for size.

Pouding Alsacien from
This simple apple dessert is always better if prepared the day before it is eaten, as a good 24 hours are needed for a slow blending of flavors.

2 1/2 lbs firm cooking apples (Golden Delicious)
4 to 5 T butter
A 10 to 12 inch skillet
A lightly buttered baking dish, 8 to 9 inches in diameter and 2 inches deep
3/4 cup plum jam, forced through a sieve
2 T rum
A rubber spatula
4 T butter
1/2 cup granulated sugar
3 egg yolks
1 T all-purpose flour
1/2 t cinnamon
1 cup fresh whole wheat or rye bread crumbs
2 egg whites
punch of salt
1/2 T granulated sugar
powdered sugar in a shaker

Quarter, core and peel the apples. Cut into 1/4-inch lengthwise slices. You should have about 7 cups.

Saute the apples, one layer at a time, in hot butter until they are very lightly browned on both sides and tender, but retain their shape. As they are done, place them in the baking dish.

Preheat the oven to 325 degrees.

Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the egg yolks, then the flour and cinnamon, and finally the bread crumbs.

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites into the bread-crumb mixture and spread evenly over the apples.

Bake in middle level of preheated oven for 20 to 25 minutes, or until top has puffed slightly and has just begun to color. Sprinkle with powdered sugar and continue baking another 20 to 25 minutes; the top should be a nice golden brown under the sugar.

Allow to cool, then chill, prederably 24 hours.

Success!

So my "dirty pots" post was a sure failure, but of a recipe that had won before. I repeated tonight and had a success with the Better Homes and Gardens "Pepper-Lime Chicken".
The recipe has become a favorite because it is an easy way to use lots of chicken legs (a cheap meat purchase from my CSA) that is also low in fat and calories (without skin, it is 4.5 Weight Watcher points for four entire chicken legs). Basically you broil the legs for 20 minutes, brush with seasoning, then broil 15 minutes more. Make sure you know your boiler before you attempt this recipe.

The second part of this post is on a new recipe for a different way to use kale. I received 1lb of kale with my CSA last week and was at a loss of what to do. I don't like using bacon grease to cook it and really don't like cooking it all day with fatback, the two ways I've been taught. So I went to the Joy of Cooking and found a Potato and Kale Gratin to try.

It turned out "OK". It fix it to our tastes, I added shredded cheddar cheese and Justin added that plus some red wine vinegar to it. Add your own additions and suggestions please.

Pepper-Lime Chicken
(from the Better Homes and Gardens New Cookbook)

2 to 2 1/2 lbs meaty chicken pieces (breasts, thighs and drumsticks(
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 T cooking oil (I always use olive oil)
2 cloves garlic, minced (or put two large cloves through a garlic press)
1 t dried thyme or basil, crushed (our fav is always thyme with chicken)
1/2 to 1 t cracked black pepper
1/4 t salt

1. Skin chicken. Rinse chicken; pat dry. Place chicken pieces, bone sides up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned.
2. Meanwhile, for glaze, in a bowl stir together lime peel, lime juice, oil, garlic, thyme or basil, pepper, and salt. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or till chicken is tender and no longer pink, brushing often with gaze during the last 5 minutes of cooking. Makes 6 servings.


Kale and Potato Gratin
(From the Joy of Cooking)
6 Servings

Preheat the oven to 350 F. Butter a 2-quart shallow baking dish.
Steam, until almost tender, 8 to 10 minutes:
1 large bunch kale (about 1 lb), washed well and sliced and deribbed
Meanwhile, peel and cut into 1/8-inch rounds:
4 medium Yukon Gold or all-purpose potatoes (about 1 1/4 pounds)
2 small onions
Drain the kale and let stand until cool enough to handle. Press the excess water and coarsely chop. Build up alternating layers of potatoes, onions and kale (2 layers of each) in the baking dish, beginning and ending with potatoes and dotting each onion later with:
2 T butter, cut into pieces
(1 t minced tarragon)
1/2 t salt
1/4 t black pepper
Pour over the top:
1 1/2 cups milk or half-and-half
Cover and bake until the potatoes are tender and almost all the liquid is absorbed, 30 to 45 minutes. Run under the broiler, if desired, to brown the top.