Steamed Chinese Dumplings

These Chinese Dumplings are fantastic!  My regular foodie blog readers may have noticed that I went  a whole year without blogging.  Well, I made these Chinese Dumplings as a part of my Year-of-the-Horse Chinese New Year dinner party last year.

Steamed Chinese Dumplings

What's better than a dumpling?

'Think I'll make some now

It was fun and festive and delicious.  And then the attention of the Gods was on me and all my other horse friends and blogging has just been impossible.  Let me catch you up though!

Ingredients:

• One 10-ounce package frozen chopped spinach, thawed
• 1/2 pound ground chicken or turkey
• 1 scallion, finely minced
• 2 tsp ginger, finely minced
• 1 Tbsp Chinese rice wine or sherry
• 1 Tbsp gluten free soy sauce (or the regular kind - whatever)
• 1 Tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Squeeze out all excess liquid from thawed spinach.
2. In a bowl, mix together spinach, chicken, scallion, ginger, rice wine, soy sauce, sesame oil, salt and pepper.  Stir well until mixture holds together firmly.  Refrigerate while preparing dumpling wrappers (wrappers recipe below).
3. Place a small spoonful (about 2 tsp) of dumpling filling in center of dumpling wrapper.  Bring wrapper end together over center of filling and pinch.  Pinch ends of wrapper together on one end.  Carefully pinch wrapper together to enclose filling.  Repeat on other side of wrapper.
4. Place round piece of parchment paper in Chinese steamer.  Lightly oil parchment paper and place dumplings on top of parchment paper, making sure dumplings do not touch each other (otherwise, they will stick together when cooked).
5. Bring water to a boil in bottom of Chinese steamer.  Place steamer pan with dumplings over boiling water, cover, reduce heat to medium-low and steam for 12-15 minutes until cooked through.
6. Eat immediately, or let cool, and freeze.  To freeze, line a plate with plastic wrap.  Gently place cooked dumplings on plate.  Cover dumplings with plastic wrap and place in freezer.  After dumplings are frozen, store them in a container or Ziplock bag, and keep in the freezer.  To reheat, steam until hot.

Chinese Dumpling Wrappers

Ingredients:

• 1 cup tapioca starch
• 1 cup fine rice flour
• 1 1/2 tsp xanthan gum
• 2 Tbsp light olive oil
• 12-14 Tbsp cold water
• glutinous or sweet rice flour

1. Whisk together tapioca starch, rice flour and xanthin gum in a bowl.  Add oil and 12 Tbsp of water.  Mix well, adding a little bit of water at a time if necessary to form a firm, but not dry, dough.  Cover bowl with plastic wrap while preparing dumpling filling.
2. When ready to make the dumpling wrappers, sprinkle a cutting board or pastry sheet with glutinous rice flour.  Form dough into a long log.  Cut dough into 24 even pieces.
3. Flatten each piece into a small round on floured cutting board.  Using a rolling pin, roll each round into a 2 1/2" to 3" circle, flipping the dough over, and turning the circle as you roll it out.  The dough is fragile, so roll it out carefully, and be sure to keep both sides floured so it doesn't stick to the rolling pin or cutting board.  Cover rolled dumpling wrappers with plastic wrap until all the wrappers are made.

These dumplings are a bit of a pain to make - but they're definitely worth it!  Be very careful with the wrappers as they're delicate.  And be very careful that they don't touch in the steamer!  These dumplings are excellent with shrimp instead of the poultry.  Boil and peel the shrimp and mince.  Enjoy!

Recipe from Jeanette's Healthy Living.

Colorful winter salad

I'm always looking for a bit of color in my meals, and while I'm not typically a salad fan (or a fan of cold foods generally), the days that follow Thanksgiving lend themselves to crisper, lighter fare.

Lighter winter fare

I only like salads with...

Fresh avocados

Ingredients  (serves two as a meal or four as a side)

• Butter lettuce (one small head)
• 1 Fresh persimmon, 1/4 papaya, or 1/2 pink grapefruit (listed in order of my favorite) 
• 1 Avocado
• 2 tbsp Pumpkin seeds
• 2 oz. Blue cheese
• Greek yogurt (1/4 cup)
• Olive oil (1/4 cup)
• Juice from half of one lemon
• A pinch of salt
• Freshly grated black pepper

1. Wash the lettuce thoroughly, pat dry, and chop into bite sized leaves.
2. Start the pumpkin seeds toasting over medium heat in a small saucepan (they will turn fragrant, pop a bit, and turn browner) shaking them around frequently.
3. In a food processor, combine the yogurt, olive oil, lemon and salt until blended
4. Cube the fruit and the avocado.
5. Combine all ingredients into low bowls, crumbling the blue cheese on top and finishing with the freshly grated pepper.

Veggie Goat Cheese Breakfast Bake

This is a great and easy meal to make for breakfast or lunch and I find if you double the recipe, you can save half of the goat cheese mixture in the fridge for several days and make it again with whatever vegetables you have on hand!  I made this one with sautéed mushrooms and kale.

Here is all that's left

I tried to take a picture

We ate too quickly

Ingredients:

• Whatever vegetables you have on hand, chopped and sautéed (raw will do as well!)
• 5 ounces of goat cheese
• 2 Tbsp heavy cream
• 1 cup of egg whites
• 1/8 tsp ground black pepper
• 1 tsp fresh thyme leaves
• oil for greasing the pan
• rehydrated sun-dried tomatoes (optional)

1. Preheat the oven to 350F.
2. Saute the vegetables you have chosen to use
3. In a mixing bowl combine the goat cheese, cream, egg whites, pepper and 1/2 tsp of the thyme, stirring until completely incorporated.  Set aside.
4. Grease a baking pan.  Transfer the sun dried tomatoes and vegetables to the baking pan.
5. Pour the goat cheese mixture over the vegetables and top with the remaining thyme.
6. Bake for 30 minutes, or until the edges are golden brown and the center is no longer liquid.
7. Let cool a few minutes before serving.

A new picture to show what it really looks like. June 2019 and I've taken to cracking a couple of eggs into the bake. They're beautiful and add some lovely color.

Recipe adapted from Mariel's Kitchen.  Thank you to Connie, my mother-in-law for the fun new baking pan!

Spring Mascarpone Risotto a la Salish Lodge in Snoqualmie, Washington

Who doesn't like risotto?  And what better way to celebrate the early days of spring than with a risotto containing all of springs heartily-missed delights?  I recently had a wonderful risotto while on vacation and staying at Salish Lodge in Snoqualmie, Washington.

Tally-ho!  It's Spring!

Asparagus Risotto

ANY time of day

Ingredients:

• Shallot (1 small, chopped)
• Garlic (2 cloves, chopped)
• Olive Oil, 1 1/2 Tbsp
• Butter, 1 1/2 Tbsp
• Risotto, 1 1/2 cups
• Dry White Wine, 2/3 cup
• 4 -5 cups broth (chicken or mushroom, I used both)
• Asparagus, approx 1 lb
• One bunch of ramps
• One handful of frozen peas
• 1 Tbsp lemon zest
• 1/2 cup mascarpone cheese
• 1 1/2 cup shredded Parmesan cheese
• lemon juice from two lemons
• 1 egg white
• salt
• black pepper

1. Heat a large sauteing pan or wok with medium heat and add olive oil and butter.  Add the shallot and garlic and sauté until aromatic.  Add the rice and stir to cover in the mixture.
2. Add the wine to the pan and stir until the rice has absorbed the wine.
3. Begin to add the broth, one ladle at a time and stir until the broth is absorbed.  This will take about half an hour.
4. In the meanwhile, blanch the asparagus and the ramps in salted water and set aside (chop them to the size that appeals to you).
5. After about 20 minutes of adding and stirring broth to the rice mixture, throw in the asparagus, ramps and frozen peas.  Continue stirring and adding broth.  Add the lemon zest.
6. When all of the broth has been added and absorbed, turn off the heat and add the cheeses and stir well.
7. Let the risotto sit a few minutes before serving.  At this time, add the lemon juice, egg white and a couple of ice cubes to a drink shaker and shake until the mixture is frothy and light.
8. To serve, spoon the risotto in small bowls, top with a bit of the foamy lemon juice mixture and garnish with freshly grated black pepper.

 The original at Salish Lodge

A view of Snoqualmie Falls.  It is nice to have something this gorgeous to look at while you're enjoying your asparagus risotto.

Under-the-weather Eating

So, I have a bit of a neck injury and haven't been able to do much cooking since November.  So, sometimes "cooking" is more a mix of heating things up and throwing things together.  Here are a few tips I've learned this winter when I couldn't do much more than that:

1.  Fried rice is so easy to make at home.  White rice keeps for ages in the fridge and you can cook up a fresh batch of fried rice in minutes if you have cooked white rice on hand.  A bit of soy sauce, some broth, a dash of hot sauce that came with Thai take-out that you threw in the door of your fridge, several eggs, and whatever vegetables you have on hand.

2.  Pan-frying fish is quick and easy and super tasty if you coat it first in eggs, and then in flour..... but add something like curry powder to the rice you're going to use to coat the fish for added flavor.

3.  Chicken soup actually IS good for the soul.  And the neck.  The crock-pot chicken soup recipe from the Winter 2010 volume of Cook's Illustrated is FABULOUS.  You should absolutely wrap the white meat in foil if you are going to cook it in a crock pot to keep it moist and cooking well on the bone.  If you can get someone else to make it for you.... even better!

Avocado-Dill Tea Sandwiches

Sometimes you just need a few bites to satisfy you.  These dairy-free tea sandwiches are refreshing, fill you up and are a perfect party or picnic food.  I was introduced to these by my friend Megan, and have made them several times since.

Tiny Sandwiches

Perfect Accompaniment

And So Tasty Too!

Ingredients:

• 2 avocados
• 1 Tbsp lemon juice
• 1 Tbsp fresh chopped dill
• 1 Tbsp fresh chopped mint
• pinch of salt
• 1/2 large cucumber, diced
• sliced bread

1. In a food processor, process the avocado and lemon juice until creamy.  
2. Add the dill, mint and salt and continue processing.  
3. Stir in the diced cucumber and spread on bread.  Make sure to use a serrated knife when cutting the sandwiches, as the avocado mixture will splurtch out if pressure is put on the bread.

Polenta & Mushroom Bowl

Warm, savory comfort food is great at ANY time of year.  The days are getting longer and we have definitely already had a taste of spring (and even a bit of summer?) but there are still evenings when cold, crunch, and even fancy doesn't appeal to us.  It is days like that when I make a late evening meal like this.

What is polenta?

Breakfast, lunch or dinnertime

Tasty comfort food

Ingredients

• 1/2 cup dry polenta
• 2 cups broth (I used the mushroom broth strained from rehydrating the mushrooms)
• 1 cup mushrooms
• 1/4 cup diced tomatoes
• 4 eggs
• 4 oz cheddar cheese
• 2 cloves garlic
• 2 Tbsp butter
• a bit of olive oil
• salt
• black pepper to taste

1. If you are rehydrating mushrooms, like I did, do it earlier in the day with warm water.  They'll make an excellent broth.
2. Set the broth to boil and soak the polenta in a bowl with tepid water.
3. Once the broth is boiling, add the polenta.  Lower heat to a simmer and stir pretty consistently for about 15 minutes.
4. While the polenta is cooking, heat 1 Tbsp butter and a bit of olive oil over low heat in a pan.  Add the chopped garlic and once it is aromatic, add the mushrooms.  Let those cook to reduce liquid and absorb the garlicky buttery goodness.
5. When polenta is about done, stir in the other tablespoon of butter.
6. Spoon a quarter of the polenta into each of four small bowls.  Stick an ounce of cheese in each bowl to be melted by the polenta.  
7. Top the polenta with mushrooms, a Tablespoon of diced tomatoes and a poached egg (you can poach the egg at the very last minute).
8. A dash of salt and some freshly ground black pepper make the meal!

Leftovers are GREAT.  You can add some greens to it for a larger meal, put it next to chicken for an entree or eat it as it is for a hearty breakfast!  I actually was inspired to make this meal I used to have so often by a posting of a recipe of it by the Green Grocer.  

Mixed Beet Salad a la 25 Degrees

If you go to 25 Degrees, you're probably going for one of their fantastic burgers (try the number 1, which has jalapeno bacon, arugula, blue cheese and thousand island dressing on it) or one of their spiked milkshakes (I'm fond of the salted caramel).  However, there ARE other things on their menu, and one of the sides that I have really enjoyed has been their mixed veggie salad.

When I find new ways

To enjoy a mixed salad

It is a good day

Fresh, with veggies that actually pack some nutrition, and the perfect side to share, I thought, if you don't mind the chopping, it might be worth making at home!

Ingredients:

• 1 avocado, cubed
• 1 cup red seedless grapes, halved
• 1 cup cherry tomatoes, halved
• 4 Tbsp pine nuts
• 2 cups beets, steamed and cubed
• 1 can white beans, rinsed
• fresh grated paremesan cheese
• buttermilk vinaigrette (see below)

1.  The steaming of the beets is what takes the longest, but you can half the grapes and tomatoes while that is happening.  
2. Whisk together the ingredients for the buttermilk vinaigrette (see below) and combine.  Grate a bit of cheese over the top and Serve at room temperature. 

Buttermilk vinaigrette

• 2 Tbsp dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 4 Tbsp buttermilk
• 2 Tbsp orange juice
• sea salt and freshly ground black pepper to taste

1. Whisk together the above ingredients and pour over the mixed salad!

Mine isn't as pretty as the one at 25 degrees, and it is a little redder, since I could only find red beets and they use a combination of red and golden, but it WAS tasty:

Sweet potato fries

While deep fried French fries aren't great for your health or your waistline, baked sweet potato fries can be, and are a tasty and satisfying alternative.  They're easy to make too, and can satisfy everyone from those with a sweet tooth to those looking for a more savory snack.

Sweet Potato Fries

Great for any occasion

Or just on your own

Ingredients:

• 3 large sweet potatoes
• 2 Tbsp olive oil
• salt
• black pepper 

1.   Really, this couldn't be easier!  Skin the sweet potatoes and rinse.  Halve each potato and with the cut side down, cut into strips.
2. Toss the strips (like french fries) in a large bowl with the olive oil.  Lightly salt and pepper the fries.
3. Bake in a 375 oven for 25 minute or until tender, golden, and/or crispy.  Serve immediately alone or with sauces.

I served mine with a horseradish cream sauce (sour cream, Worcestershire sauce, and horseradish (either raw or powdered) to taste), truffle mayo (black truffle salt, black pepper, and mayo), and a maple sugar cream sauce.

They're best straight out of the oven, but can be easily reheated in a toaster oven or even eaten cold.  These are excellent served with a kir if it is a light meal or snack. 

Summer Salad

I can't believe I've never posted this before.  This is a "salad" I've been making every summer since I was in Spain in 2000.  I find each bite to be surprising and the combinations of flavors delicious.

The simplest things

A different way of thinking

Can make a great meal

Ingredients:

• 1 cup of cooked white rice
• 1 apple (gala or fuji or the like), cubed
• 1/4 cup green olives with pimentos
• 1/2 cucumber, cubed
• 1 large tomato, cubed
• 1 avocado, peeled and cubed
• olive oil

1. Add a bit of olive oil to the rice and stir.  Chop and add the remaining ingredients. 
2. Enjoy!  (This dish lasts in the fridge a couple of days, covered.)

Gazpacho Shrimp Cocktail a la Zealous

It is summer.  It is tomato season.  They're best fresh and easiest to eat in soup form!  What do you do?!?!  Gazpacho to the rescue!  After a delightful gazpacho experience on a recent trip to Zealous, I decided that gazpacho was going to be at the center of my next cooking adventure.  They (at Zealous) served theirs in a martini glass with shrimp and topped with cucumber vodka.  Mine is only inspired by what I remember their gazpacho to taste like and I used fresh cucumber, instead of the vodka in case I want leftovers for lunch.

Gazpacho and shrimp

Perfect on hot summer days

Charmingly simple

Ingredients:

• Five large tomatoes
• One large cucumber
• Five cloves of garlic
• Three green onions
• 1/4 cup fresh cilantro
• 1 medium jalapeno
• 1 avocado
• corn chips
• olive oil
• shrimp, cooked, peeled and deveined
• 1 red bell pepper
• 1 lemon

1. Chop and blend the tomatoes with green onions, garlic and cilantro until it is a thick soup consistency.  Add to the pureed cucumber.
2. Chop and blend the jalapeno and red pepper until they become a thick soup consistency.  Add to the bowl with the previously blended ingredients.
3. Chop the avocado and portion among serving bowls or glasses.  Crush a handful of tortilla chips into each bowl or glass atop the avocado.
4. Stir the bowl full of pureed ingredients and spoon into each glass atop the avocado and tortilla chips.  
5. Drizzle with olive oil, place cooked shrimp around the rim of the glass and garnish with a slice of cucumber and a slice of lemon.

 The Original

Pistachio Beets a la Purple Pig

I recently went to The Purple Pig, in downtown Chicago to try their selection of wines and cheeses.  Their specialties are cheeses, wines, and pork dishes, though I found their side items to be absolutely fantastic.  I had a fava bean dish with hard boiled eggs and bacon that I really enjoyed.  However, what topped the cake at this meal was the Salt-Roasted Beets with Whipped Goat Cheese & Pistachio Vinaigrette.  

It was rich and flavorful and had just the right amounts of sweetness and tartness.  Full of B vitamins, potassium, fiber and cheesy goodness, this makes an excellent dish for a pot-luck meal or even something to snack on all week.

 Colorful and bright

Spring food is so exciting,

Rich and nutritious!

Ingredients

• 5 beets
• salt
• water
• 8 oz goat cheese
• 1/4 cup milk
• 1 1/2 cups chopped pistachios
• 1/4 cup sherry vinegar
• olive oil
• black pepper

1.  Preheat the oven to 375F.  Peel and quarter the beets.  Place in a baking dish with 1/2 an inch of water and sprinkle with your favorite salt (not too flavorful - a smoky salt will ruin the taste of the pistachio vinaigrette).
2. Cover with foil and bake for about 30 minutes, or until beets are soft when pricked with a fork.
3. While the beets are baking, combine goat cheese and milk in a bowl and whip together until light and dollopable (word?  my mac editor says no.).  You may need to add more milk depending on the consistency of the goat cheese you use.
4. Combine pistachios, vinegar, olive oil, and black pepper and set aside.
5. When the beets are ready, let them cool a little bit so the cheese doesn't melt, and serve with a dollop of whipped cheese and drizzled with the pistacchio vinaigrette.

Serves 6.  Or just 1, for six days.

The Original

.

Asparagus Cheese Souffle

Back to French Cooking.  Back to using recipes.  Back to spending an hour and a half at least on creating a beautiful meal that makes the evening feel special.  Tonight I made an asparagus souffle (asparagus season - yay!).

Light and fluffy, a souffle is satisfying, delicious, and makes the house smell wonderful.

Souffles are the best

To show off your kitchen skills

With a special dish

Ingredients

• oil
• 1 1/4 cups of milk
• 3 Tbsp unsalted butter
• 3 Tbsp unbleached all-purpose flour
• 2 tsp dry mustard
• 6 large eggs, separated and at room temperature
• 3/4 tsp salt
• freshly ground black pepper
• cayenne pepper
• 1 1/2 cups (packed) grated mild cheddar
• 1 1/2 cups asparagus tips
• 1/2 tsp dried tarragon
• 3 Tbsp fresh minced dill

1.  Chop the asparagus and start steaming.
2. Heat the milk in a saucepan or in the microwave to very hot but not yet boiling.  Remove it from the heat and set aside.
3. Melt the butter in a medium-sized saucepan over medium-low heat.  Sprinkle in the flour and mustard, whisking constantly.  Turn the heat down to low, and continue to cook the resulting roux (a foundation sauce of fat and flour) for about a minute or two longer, stirring often.
4. Slowly drizzle in the hot milk, whisking steadily.  Cook over low heat for 5 minutes, stirring frequently with a whisk and then a wooden spoon as it thickens.  Remove from the heat, and transfer to a large bowl.
5. Beat the egg yolks with a fork just until they lose their shape and become runny, then drizzle them into the hot sauce, beating vigorously.  Add the salt, some black pepper, and cayenne to taste.
6. Beat the egg whites until they form peaks that don't fall over when the whisk or beaters are lifted, and just a little liquid is left in the bottom of the bowl.
7. Fold (or dump) the beaten whites into the sauce, sprinkling in the grated cheese as you fold, until the eggg whites are mostly incorporated.  Add the asparagus, tarragon and dill.  The mixture will not be uniform - there will be little puffs of "cloud" here and there (puffs of cloud may = clumps).  
8. Transfer the mixture to the prepared dish.
9. Bake in the center of the oven for 45 minutes, or until golden brown all over the puffy top surface.  Bring to the table and serve immediately.

I used a french herb blend that had a bit of tarragon in it instead of the straight tarragon.  It was fantastic.
Instead of the 3 Tbsp of fresh dill, if you must, you can use 1 Tbsp of dried minced dill.
I used Bob's Red Mill All-Purpose gluten-free flour.  It worked perfectly.
An electric blender makes souffle preparation quick and easy.  I've done it with a whisk.  It was just barely worth it.

Recipe from Mollie Katzen's Sunlight Cafe. 

Chochoyota a la Biznaga

This was a soup that I had at La Biznaga, in Oaxaca my first night in Mexico.  It isn't exotic, but it was delicious and I plan on experimenting with it as a base for many future meals.


Ingredients:

• 15 oz chicken broth, plus water
• 1/4 cup masa, plus water (approx 3 Tbsp)
• 1 bunch watercress
• 1/4 tsp salt
• dash of coriander
• 1/2 tsp freshly ground black pepper

1.  Heat chicken broth over medium heat.  
2. While broth is cooking, combine masa and water and form into tiny balls.
3. Add balls to the broth and let boil 5 minutes.
4. Add salt and coriander.
5. Wash and chop watercress and add to the broth.
6. Cook another five minutes.
7. Add freshly ground black pepper upon serving.

May be garnished with avocado, rice, crushed red pepper, or with added shredded chicken.
.

Salsa and Quesadillas

C'mon.  Who needs a recipe for salsa or quesadillas?  I know, I know.  But both turned out FABULOUSLY.  So, why not?

Ingredients:

• 3 large tomatoes, on the vine, from your yard, or heirloom.  Flavorful.
• 4 cloves garlic
• salt
• 1/4 tsp cumin
• corn tortillas
• fresh mozarella
• crushed red pepper or reconstituted ancho chilis
• greek-style yogurt
• 1 avocado
• olive, canola, or sunflower oil

For the salsa:

1. Cut three large tomatoes in half and place on a foil-lined cookie sheet.  Put in the oven at 375F for 20 - 25 minutes.
2. In a blender or food processor, combine tomatoes, 4 cloves of garlic, a pinch or two of salt, and a dash of cumin.
3. Blend.  
4. Heat a frying pan.  Add 1 Tbsp oil and heat 30 seconds.  Add 1 corn tortilla.  Top with cheese and red pepper and another corn tortilla.  Press lightly and fry 2 minutes.
5. Flip, and fry 3 minutes more.
6. Flip one more time to get your very own personal favorite crispiness. 
7. Remove to a plate and top with yogurt, salsa, and avocado.

Tostada de tinga de zanahorias a la Jicara (en Oaxaca)

Okay folks.  I've just come back from Mexico, where the food was fabulous and I have all sorts of renewed energy.  I was in Oaxaca - and at a place called Jicara, I had a tostada of carrot tinga with lentil humus, sour cream and Parmesan cheese.  Even though I took a cooking class there featuring much more traditional Oaxacan cuisine (post to follow), this was what was easiest to make in the U.S. with what I had on hand.

Zanahorias

What a perfect super-food

Creative to boot!

Ingredients:

• lentils (approx 1 cup)
• water
• salt
• garlic (1 clove)
• corn tortillas
• carrots (approx 1 cup)
• chipotle chiles or peppers (in a can)
• 1/2 medium onion
• 1/2 medium roasted tomato
• plain yogurt
• Parmesan cheese

1. Rinse, soak and cook the lentils, over medium heat in enough water to cover them, approx 45 minutes.
2. Put one small tomato, or half of a medium tomato in the oven to roast (on foil on a cookie sheet at 375F for 25 minutes).
3. When the lentils and tomato are nearing completion, heat a medium saucepan over medium heat.  Add olive oil and warm.  Add chopped onions and cook until transparent. 
4. Grate carrots in food processor and add to onions in the pan.  Chop, grate, or process tomato and chiles and add to carrot mixture.  
5. In a clean, dry pan, heat corn tortillas.  Top one tortilla with lentil mixture, carrot mixture, dabs of plain yogurt and grated Parmesan cheese.
6. This is excellent with homemade salsa (while you're roasting tomatoes - why not?).

The original.

More traditionally, you could try making a chicken tinga.  Use one tomato, half a can of chipotle peppers, half an onion and two chicken breasts, boiled and shredded.

It is fabulous topped with salsa, sour cream, and avocado.

Creamy Pea Soup

There is something about eating brilliant colors that intrigues me.   Egg yolks, carrots, merlot.....  And trust me, the greenest green you're going to eat all week is going to be this pea soup.  Hmmm.  It is a lot prettier in person.

The color of spring

A dash of summer's flavors

Keeps me through winter

Ingredients

• 4 Tbsp unsalted butter
• 2 medium leeks, white and light green parts chopped fine
• 2 Tbsp all-purpose flour
• 3 1/2 cups low-sodium chicken broth
• 1 1/2 lbs frozen peas (about 4 1/2 cups), partially thawed at room temp. 10 min.
• 12 leaves of Boston lettuce from 1 small head, washed and dried
• 1/2 cup heavy cream
• salt and pepper

1. Heat butter in large saucepan over low heat until foaming.  Add leeks and cook, covered, until softened, 8 - 10 minutes, stirring occasionally.
2. Add flour, and cook, stirring constantly, until thoroughly combined, about 30 seconds.  Stirring constantly, gradually ad chicken broth.  Increase heat to high and bring to boil.  Reduce heat to medium0low and simmer 3-5 minutes.
3. Meanwhile, in workbowl of food processor fitted with steel blade, process partially thawed peas until coarsely chopped, about 20 seconds.  Add peas and lettuce to simmering broth.  Increase heat to medium-high, cover, and return to simmer; simmer for 3 minutes.  Uncover and reduce heat to medium-low and continue to simmer 2 minutes longer.
4. Working in batches, puree soup in blender until smooth.  Return pureed mixture to saucepan and stir in cream.  Warm soup over low heat until hot, about 3 minutes.  Season to taste with salt and pepper and serve immediately. 

I enjoyed mine with bread and butter.  I can't wait for the leftovers!  I think I'll try it mixed with rotini noodles and sauteed broccoli and mushrooms for a warm pasta salad.


Recipe from Cooks Illustrated Soup and Stew 2011 issue.

 

Red Wine Poached Beets and Goat Cheese a la Mexique

Every time I go to Mexique, chef Carlos presents another meal that I just can't live without!  Of course, rather than keep going every week, I've figured out how to make it at home and am sharing it here with you.  This is a beautiful looking dish, listed on their menu as "betabel," perfect this time of year.

Fragrant, savory

Beets.  It is what's for dinner.

Delicious, healthy

Ingredients

• 2 medium beets
• 3/4 cup of red wine
• 3/4 cup of water
• balsalmic vinegar
• goat cheese (5 oz or so), frozen
• 1 egg, lightly beaten
• flour
• watercress (or another sweet green) 
• cooking oil

1. Peel the beets and cut into slices.
2. Over medium-high heat, warm the beets, wine and water (to cover the beets) until boiling.  Cover the pot and reduce heat to medium.  Simmer 30 minutes, or until beets are soft enough to eat.
3.  Cut the frozen goat cheese into four pieces.  Dip each piece into the egg to coat, and then the flour to coat.
4. On each plate (this recipe serves four), drizzle balsalmic vinegar.  Top with watercress, then 2 slices of beets.
5. Turn up the heat on the liquid that held the beets and boil to reduce to a more syrupy texture.
6. Heat the oil in a pan and fry the coated goat cheese over medium approximately 5 minutes on each side, until browned.
7. Place one slice of fried goat cheese on each plate and drizzle with the redwine reduction.

Eat your Brussels Sprouts

"Boy, I need something warm and fragrant, and healthy, and filling to eat right now.  Something that I can cook quickly and season with whatever I have in my house."  I have just let you into my thoughts of late morning on my day of hibernation.  Imagine my delight when I remembered that I had Brussels sprouts in the house!  

A versatile vegetable, Brussels sprouts are said to help reduce cholesterol, protect against certain cancers, combat inflammation, and contain lots of fiber.  They grow like mini-cabbages on a stem and are in season in late Autumn/early Winter.

Steamy Brussels sprouts

Gluten-free mini-muffins

Perfect late-night snacks

Today I prepared mine simply:

Ingredients

• As many Brussels Sprouts as you can eat
• A sprig or two of Rosemary
• Enough good quality olive oil to drizzle over the sprouts
• Parmesan or Romano cheese

1. Wash the Brussels sprouts and remove any yellowed or wilted leaves.
2. Trim the ends, and cut an X into the bottom of each sprout to allow them to cook evenly.
3. Steam for 10 minutes (I use a bamboo steamer).
4. Remove a portion to a dish and drizzle with olive oil, grate the cheese atop them, snip some rosemary over them and serve warm.

Leftover Brussels sprouts make great snacks!

.

Steamed Acorn Squash Croquettes

What to do with an acorn squash?!  There are stews, and of course buttery-sugary ways to prepare it, but I wasn't hungry for any of that.  Browsing for healthy and satisfying recipes online, I got some ideas and came up with the following delightful meal. 

Though they're not pretty,

these steamed acorn squash croquettes

were quite delicious!

Ingredients:

• 1 acorn squash
• 1/2 cup flour (I used chickpea flour, which is gluten-free)
• 1 green chili, chopped
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp baking soda
• vegetable oil
• cilantro, washed and chopped
• 1 Tbsp mustard seeds
• 3 cloves garlic, minced
• 1 Tbsp ghee

1. Slice the squash in half lengthwise, remove the seeds, and cut into it, like you would to let a potato steam.  Bake the squash in an oven pan, cut side up at 400 degrees for an hour.  Remove and let it cool.
2. Scoop the insides out of the squash and remove to a mixing bowl.  Add the flour, chili, coriander, cumin, baking soda and salt.
3. Line a bamboo steamer with cheesecloth, or lightly oil a steaming basket and scoop 1 tablespoon at a time into the steamer and steam for approximately 6 minutes.  You will have to do this in batches.
4. 
5. When the croquettes are steamed and removed to a serving plate, heat a couple of tablespoons of oil in a sauteeing pan and add the mustard seeds.  Cook until the seeds start to pop and then add the ghee and garlic.  Cook until the garlic is browned and slightly crispy.  Remove from heat.
6. Serve the croquettes topped with chopped cilantro and drizzled with the oil.  Enjoy!

I particularly enjoyed this recipe served with a salad topped with raita and a dessert of cardamom banana rice.


*  Recipe derived from recipes at International Vegetarian Union online.