It’s not too late to pull together a complete holiday dinner with minimal effort in 24 hours. You do need to start it cooking 24 hours before eating, but your actual prep time is only about 30 minutes. Amazing, huh? And it’s delicious when you’re done. Everyone will be impressed.
The meat cut you’re looking for in the store is pork butt roast, also known technically as “pork shoulder.” It’s commonly available for 99 cents a pound, but at most $1.50 a pound. This is the most tough cut of pork meat, but you will never know it by the time the meat is done. You will cook it for so long that all the fibers of the meat will simply melt away, leaving you with some of the tenderest meat you’ll ever have.
Cooking times will be the same no matter if you’re making a 4-pound roast or 24 pounds of roast. Allow about ¾ pound of meat per adult.
I will use the term “crockpot” but it’s interchangeable with a roaster (which you'll need if cooking more than 4-5 pounds of meat), which, instead of “low” would be set at 250 degrees.
24 hours ahead of dining time, begin making the pork roast.
1. Wash the meat. DO NOT REMOVE any portion of the fat or bone or anything from the roast or it will be ruined.
2. Put the washed roast, fatty side UP, into the crockpot.
3. Fill the crockpot with water until it comes about 2/3 the way up on the pork roast.
4. Dump in 1 packet of onion soup mix and 1 packet of herb and garlic soup/dip mix (2 packets per approximately 4-5 pounds of roast). No need to stir it.
5. Set the crockpot to LOW, then DO NOT TOUCH at all. Don’t break up the meat or flip it or it this will make further preparations more difficult.
6. At hour 20 of cooking, the roast will be completely tenderized and ready to eat. At this point, I remove the fatty layer from the top of the meat. It scrapes off very easily. I also like to pick out the bone, which will slip away from the meat like butter. I try to break up the meat minimally; it can be “pulled” later.
7. Push the pork meat to one side of the crock. Add about half a bag of baby carrots, dumping those in first. Secondly, if you like them, add sliced onions. If not, omit them. Now add 6-10 small to medium sized, roughly-diced potatoes of your choice. Our favorite kind is Yukon Gold. They’re starchy and will absorb the pork broth for a heavenly flavor. (Vegetable amounts are approximate for a regular sized crockpot, if you’re using a large roaster, just increase the amount of vegetables you add.)
8. You can add more liquid, if you like, to make sure the potatoes are more submerged in the broth. However, if they’re not all submerged in broth they will still cook, because you’re going to leave the crockpot on LOW for the next 3-4 hours until everything is tenderized.
9. It’s important to leave the crockpot alone at this point. Don’t even remove the lid to look at how things are coming along.
10. Your holiday meal is ready by hour 23! Feel free to “pull” the pork apart and serve on a separate platter with buns.
Wednesday, December 23, 2009
Wednesday, December 16, 2009
Tabouli/Tabbouleh
No matter how you spell it, it's one of my favorite things to keep on hand as a lunch and snack item. Plus, it's solid fiber - wheat berries that are roughly sliced into cracked wheat, and lots of veggies. Try to find the product simply labeled "cracked wheat" in the bulk bins of grocery stores. I prefer it to the "bulgur" which is sometimes a bit processed.Here is my favorite version of the recipe which includes use of sundried tomatoes as the "veggie." But you can feel free to add just about any additional fresh veggies that you enjoy to the finished product, just make sure to finely dice them: carrots, radish, green or red peppers, cucumber, zucchini, green onions and even raw tomatoes.
Let me know what your favorite veggie combos are!
Some people like to add a bit of cumin, allspice or cinnamon. Try it on a spoonful before you add it to the whole batch.
Sundried tomato tabouli
1 cup of uncooked cracked wheat or bulgur
8-10 sundried tomatoes (in oil or dry are both fine)
3 Tbsp. lemon juice
A handful of mint leaves
1 tsp. salt
1 bunch of parsley
2-3 average size garlic cloves, peeled
olive oil
Snip the sundried tomatoes in small pieces. Add the 1 cup of cracked wheat to 1 1/2 cups
of water or broth, add the sundried tomatoes, and bring to a boil. Stir while boiling for about
60 seconds, then remove from the heat to cool. Continue stirring periodically until all
water is absorbed.
In a food processor, put the garlic cloves, parsley, vinegar, mint leaves and about 1/4 cup (or more, depending on how much parsley you have, you don't want the mixture too dry) of olive oil. Puree until smooth. Add that to the cooling mixture of cracked wheat. Now add the lemon juice and salt to the wheat.
Blend gently. Taste it. You may need or want to add more lemon juice, salt or olive oil. There should be a nice "tang" to it. If the bulgur is still a bit too "crunchy" for your tastes, add more olive oil or a bit of water. It will absorb overnight in the refrigerator.
Wednesday, December 2, 2009
Roasting garlic
It's easy and useful to be able to roast your own garlic. Roasted garlic is milder and sweeter flavored than fresh garlic, which tends to be peppery and pungent.
Start out with an entire bulb of garlic – the bulb is the large cluster of cloves you’ll buy in the product department of most grocery stores.
Cut the stem/top off the entire bulb, until you can see some of the fresh cloves inside. What you want to do is make sure you can drizzle olive oil down into the cloves.
Next, preheat the oven to 375 degrees. Lay flat an 18-inch square piece of aluminum foil. In the center put your bulb (or bulbs) of garlic with the tops cut off.
Drizzle down the center of each bulb about 2 Tbsp. of extra-virgin olive oil. Fold up the edges of the aluminum foil to the center, and where the edges gather, tighten them together by pinching. You want a tightly-sealed package of garlic.
Set the packet in the oven for 40 minutes. Be careful opening the foil packet when it’s hot. I usually set the packet aside for 30 minutes and when I open it up the cloves are cool enough to be popped out of their skins.
Roasted garlic cloves easily pop out of the clove skins. When roasted, they can be easily spread onto toasted bread for a delicious appetizer.
Roasted red pepper hummus
I literally make this every couple of weeks. It's SOOO delicious. We eat with baby carrots or triscuits, tortilla chips or whatever else we have laying around. Very addicting.
PLUS chickpeas are sooooo good for you! Chickpeas contain more iron than any other "bean" or legume, which means it's a great meatless way to get a boost of iron.
Ingredients:
29-ounce can of chickpeas, drained, with liquid reserved
1 sliced red pepper, roasted with olive oil in the oven for 40 minutes at 300 degrees
4 Tbsp. tahini (sesame) paste
4-6 roasted garlic cloves (see http://everyoneeats-everyoneeats.blogspot.com/2009/12/roasting-garlic.html) or 2+ raw garlic cloves
1 cup of washed, de-stemmed fresh parsley, loosely packed
1/4 cup olive oil
2 Tbsp. Lemon juice OR balsamic vinegar (my personal preference)
Salt, to taste or about 1 tsp.
Directions:
If you do have tahini paste, make sure to stir well before taking out the quantity needed. If you don't have tahini, your hummus will still taste pretty good without it!
Combine the ingredients (you'll probably need to do it in batches, unless your processor is really large), pulse until smooth, then add the reserved liquid and/or some olive oil until it reaches the desired consistency. You can't over-pulse it, so don't be shy about smoothing it out.
Reserve the liquid from the chickpeas since it'll probably end up a little dry and you can then add the reserved liquid to make it creamy. The reserved liquid will incorporate more easily than plain water. You can always add more liquid later, so don’t make it too runny to start with.
This is extremely easy and virtually fool-proof.
When it comes to the olive oil, lemon juice (or balsamic vinegar) and salt the amounts listed are just a guideline. If you prefer adding more or a bit less that’s just fine.
You can definitely use un-roasted garlic, but it will impart a more pungent, peppery flavor.
I really enjoy dipping crackers and vegetables in this all-purpose food. Try spreading it on a sandwich with lots of veggies in place of mayonnaise to add nutrients. It’s something you can almost always find in my refrigerator. It keeps there for about a week.
PLUS chickpeas are sooooo good for you! Chickpeas contain more iron than any other "bean" or legume, which means it's a great meatless way to get a boost of iron.
Ingredients:
29-ounce can of chickpeas, drained, with liquid reserved
1 sliced red pepper, roasted with olive oil in the oven for 40 minutes at 300 degrees
4 Tbsp. tahini (sesame) paste
4-6 roasted garlic cloves (see http://everyoneeats-everyoneeats.blogspot.com/2009/12/roasting-garlic.html) or 2+ raw garlic cloves
1 cup of washed, de-stemmed fresh parsley, loosely packed
1/4 cup olive oil
2 Tbsp. Lemon juice OR balsamic vinegar (my personal preference)
Salt, to taste or about 1 tsp.
Directions:
If you do have tahini paste, make sure to stir well before taking out the quantity needed. If you don't have tahini, your hummus will still taste pretty good without it!
Combine the ingredients (you'll probably need to do it in batches, unless your processor is really large), pulse until smooth, then add the reserved liquid and/or some olive oil until it reaches the desired consistency. You can't over-pulse it, so don't be shy about smoothing it out.
Reserve the liquid from the chickpeas since it'll probably end up a little dry and you can then add the reserved liquid to make it creamy. The reserved liquid will incorporate more easily than plain water. You can always add more liquid later, so don’t make it too runny to start with.
This is extremely easy and virtually fool-proof.
When it comes to the olive oil, lemon juice (or balsamic vinegar) and salt the amounts listed are just a guideline. If you prefer adding more or a bit less that’s just fine.
You can definitely use un-roasted garlic, but it will impart a more pungent, peppery flavor.
I really enjoy dipping crackers and vegetables in this all-purpose food. Try spreading it on a sandwich with lots of veggies in place of mayonnaise to add nutrients. It’s something you can almost always find in my refrigerator. It keeps there for about a week.
A major timesaver if you're trying to eat whole grains
I try to eat predominantly whole grains and vegetables whenever possible. Unfortunately, unless you plan ahead to some extent, this can be difficult.
Brown rice, for example, is the healthiest version of rice you can eat. It doesn't have the outer bran layer removed like white rice, and it hasn't been parboiled or pre-cooked to further destroy its fiber content. However, brown rice (basmati, arborio, etc.) takes about 45 minutes to cook to an edible stage.
Wheatberries, although just as healthy, take around two HOURS to cook to an edible state.
How to begin eating more of these foods without HOURS of preparation each time? Simple.
Cook up a large quantity and freeze in smaller, quart-sized ziplock bags. Then when you want to eat some, simply set it in the refrigerator the night before, and it'll be ready for a quick reheat for lunch or supper.
Cooking the aforementioned grains correctly is important, though. You don't want to be freezing soggy or hard rice, only to find it's ruined come time to eat it.
Cooking rice
This may seem like a no-brainer, but if you're used to cooking instant or parboiled rice you might have trouble getting "real" unadulterated rice to cook up correctly. And you won't need a rice cooker.
It works for all kinds of rice - basmati, jasmine, thai red (my personal fave), wild rice and even the blend of wild, sweet, basmati and red rice that sometimes will give you trouble because of the different cooking requirements of each of the varieties in the mix.
I like to purchase Lundberg rice in bags or organic rice from the bulk bins. If you shop around, jotting down prices of different kinds of rice even if you're not shopping for rice, you can find some pretty good deals on rice in bulk bins.
It's wise to cook up an entire bag (usually about 2 pounds) of rice at a time. You'll have lots for freezing and it takes the same amount of time no matter how much you're cooking up.
Start by measuing out the amount of dry rice you'll be making. Remember that amount. In approximately 1-cup amounts, wash the rice in a fine-meshed wire colander. Be thorough, washing each batch for 1-2 minutes and moving the grains around as you do so. This not only removes debris but will remove some of the starchiness of the rice which sometimes makes rice stick together in a globby fashion. Even if you're making sushi rice, this step is most important. Don't worry, you can't overwash it.
Dump the washed rice into your cooking pot. Now add double the amount of water as you measured out rice. But wait. Just as an extra measure, to avoid soggy rice, I generally subtract about 1/4 cup of the called-for water measurement and add that. So if you measured out and washed 3 cups of dry rice, add 5 3/4 cups of water.
Set it on the stove, and bring it to a boil. As soon as it boils, turn the stove top setting down to the setting just slightly above the very lowest, and tightly cover the rice with a piece of tinfoil or a lid that fits the pan. Set your kitchen timer for 45 minutes. DON'T TOUCH IT FOR ATLEAST 45 MINUTES!
If you are making straight-up wild rice, you'll want to leave it for 55 minutes. If you're cooking the "blend" of rice, I generally leave it for 50 minutes and things don't get too soggy.
Now, remove from the heat, uncover, fluff, and let sit for a few minutes before portioning it into quart-sized ziplock bags for freezing.
Cooking wheatberries
Wheatberries are available in the bulk food (bins) section at most supermarkets these days. They're extremely high in fiber and protein - both of which most of us could use more of. Wheatberries are the original, unadalterated form of wheat - which means the most whole grain nutrition and fiber available. It ranges from 99 cents to $2 a pound.
First, wash the wheatberries in a fine-mesh colander and dump them into a soup kettle. Cover them with water, atleast a couple inches over the top, and bring to a boil. You don't need exact measurements, because you'll end up draining the wheatberries when they're fully cooked.
I usually don't cover the pan. Bring it to a boil. You'll probably need to keep adding more water (to keep them full submerged) until they've boiled for roughly an hour and 30 minutes. At this point, sample the wheatberries. If they're too chewy, continue boiling. It's sort of a matter of taste - some people like them softer, others "chewier." A good guage is they should kind of "pop open" at the seams when cooked through.
Drain them and portion off into quart-sized ziplocks for freezing.
In my next column, I'll give you a few ideas on how to use the rice and wheatberries in quick recipes.
Brown rice, for example, is the healthiest version of rice you can eat. It doesn't have the outer bran layer removed like white rice, and it hasn't been parboiled or pre-cooked to further destroy its fiber content. However, brown rice (basmati, arborio, etc.) takes about 45 minutes to cook to an edible stage.
Wheatberries, although just as healthy, take around two HOURS to cook to an edible state.
How to begin eating more of these foods without HOURS of preparation each time? Simple.
Cook up a large quantity and freeze in smaller, quart-sized ziplock bags. Then when you want to eat some, simply set it in the refrigerator the night before, and it'll be ready for a quick reheat for lunch or supper.
Cooking the aforementioned grains correctly is important, though. You don't want to be freezing soggy or hard rice, only to find it's ruined come time to eat it.
Cooking rice
This may seem like a no-brainer, but if you're used to cooking instant or parboiled rice you might have trouble getting "real" unadulterated rice to cook up correctly. And you won't need a rice cooker.
It works for all kinds of rice - basmati, jasmine, thai red (my personal fave), wild rice and even the blend of wild, sweet, basmati and red rice that sometimes will give you trouble because of the different cooking requirements of each of the varieties in the mix.
I like to purchase Lundberg rice in bags or organic rice from the bulk bins. If you shop around, jotting down prices of different kinds of rice even if you're not shopping for rice, you can find some pretty good deals on rice in bulk bins.
It's wise to cook up an entire bag (usually about 2 pounds) of rice at a time. You'll have lots for freezing and it takes the same amount of time no matter how much you're cooking up.
Start by measuing out the amount of dry rice you'll be making. Remember that amount. In approximately 1-cup amounts, wash the rice in a fine-meshed wire colander. Be thorough, washing each batch for 1-2 minutes and moving the grains around as you do so. This not only removes debris but will remove some of the starchiness of the rice which sometimes makes rice stick together in a globby fashion. Even if you're making sushi rice, this step is most important. Don't worry, you can't overwash it.
Dump the washed rice into your cooking pot. Now add double the amount of water as you measured out rice. But wait. Just as an extra measure, to avoid soggy rice, I generally subtract about 1/4 cup of the called-for water measurement and add that. So if you measured out and washed 3 cups of dry rice, add 5 3/4 cups of water.
Set it on the stove, and bring it to a boil. As soon as it boils, turn the stove top setting down to the setting just slightly above the very lowest, and tightly cover the rice with a piece of tinfoil or a lid that fits the pan. Set your kitchen timer for 45 minutes. DON'T TOUCH IT FOR ATLEAST 45 MINUTES!
If you are making straight-up wild rice, you'll want to leave it for 55 minutes. If you're cooking the "blend" of rice, I generally leave it for 50 minutes and things don't get too soggy.
Now, remove from the heat, uncover, fluff, and let sit for a few minutes before portioning it into quart-sized ziplock bags for freezing.
Cooking wheatberries
Wheatberries are available in the bulk food (bins) section at most supermarkets these days. They're extremely high in fiber and protein - both of which most of us could use more of. Wheatberries are the original, unadalterated form of wheat - which means the most whole grain nutrition and fiber available. It ranges from 99 cents to $2 a pound.
First, wash the wheatberries in a fine-mesh colander and dump them into a soup kettle. Cover them with water, atleast a couple inches over the top, and bring to a boil. You don't need exact measurements, because you'll end up draining the wheatberries when they're fully cooked.
I usually don't cover the pan. Bring it to a boil. You'll probably need to keep adding more water (to keep them full submerged) until they've boiled for roughly an hour and 30 minutes. At this point, sample the wheatberries. If they're too chewy, continue boiling. It's sort of a matter of taste - some people like them softer, others "chewier." A good guage is they should kind of "pop open" at the seams when cooked through.
Drain them and portion off into quart-sized ziplocks for freezing.
In my next column, I'll give you a few ideas on how to use the rice and wheatberries in quick recipes.
Tuesday, December 1, 2009
Addicting spinach sausage poppers
Jeff keeps asking me to make these for various party and/or family functions, but because they're semi-labor intensive to make (dirtying lots of pans, getting the liquid out of the spinach, etc.) I generally avoid making them. That, and they're very very unhealthy.
However, whenever they are made they disappear fast. (Unless Emily and Danielle are the only two people present - onion haters :-)
Such was the case for Thanksgiving in Maiden Rock. Here's the recipe for everyone else to enjoy. Jeff's aunt Giselle suggested putting them into mushroom caps and baking instead of just forming the poppers. Sounds great to me...
Spinach sausage poppers
Cook up 1/2 pound ground, mild Italian sausage (the kind sold at Festival Foods is our favorite) in a frying pan on medium heat until it’s just starting to brown. Try to work the sausage into small bits. Set it off the heat to cool.
Melt 3/4 cup of unsalted butter in the microwave. Set aside to cool.
Cook down 1 1/2 pounds of frozen spinach in a frying pan. When it’s thawed completely, smash it with a spatula down into the pan. Set off the heat, and cool until just warm. You’ll now need to remove the water out of it. I press layers of clean white paper towels down into the spinach (takes several dozen of the thick, high-quality paper towels) and let the water soak into the toweling. Be sure not to use the cheap stuff which tears easily or you’ll have paper towel bits in the spinach and ruin it all!
In a large mixing bowl combine:
1/4 cup grated parmesan cheese
2 heaping tablespoons of minced garlic
1 medium sized onion, grated
4 (raw) eggs, scrambled
After that's gently blended, add the melted butter. Stir again. Add the spinach and sausage you cooked up and stir yet again. Finally, dump in one 6-oz box of Chicken flavored Stovetop Stuffing. Chill this mixture (up to 2 days) until you’re ready to make the sausage poppers.
Work them into 1”-1 1/2” balls (dough baller works great) and bake them on ungreased cookie sheets at 350 degrees for 35 minutes, or until they are thoroughly browned on the outsides.
However, whenever they are made they disappear fast. (Unless Emily and Danielle are the only two people present - onion haters :-)
Such was the case for Thanksgiving in Maiden Rock. Here's the recipe for everyone else to enjoy. Jeff's aunt Giselle suggested putting them into mushroom caps and baking instead of just forming the poppers. Sounds great to me...
Spinach sausage poppers
Cook up 1/2 pound ground, mild Italian sausage (the kind sold at Festival Foods is our favorite) in a frying pan on medium heat until it’s just starting to brown. Try to work the sausage into small bits. Set it off the heat to cool.
Melt 3/4 cup of unsalted butter in the microwave. Set aside to cool.
Cook down 1 1/2 pounds of frozen spinach in a frying pan. When it’s thawed completely, smash it with a spatula down into the pan. Set off the heat, and cool until just warm. You’ll now need to remove the water out of it. I press layers of clean white paper towels down into the spinach (takes several dozen of the thick, high-quality paper towels) and let the water soak into the toweling. Be sure not to use the cheap stuff which tears easily or you’ll have paper towel bits in the spinach and ruin it all!
In a large mixing bowl combine:
1/4 cup grated parmesan cheese
2 heaping tablespoons of minced garlic
1 medium sized onion, grated
4 (raw) eggs, scrambled
After that's gently blended, add the melted butter. Stir again. Add the spinach and sausage you cooked up and stir yet again. Finally, dump in one 6-oz box of Chicken flavored Stovetop Stuffing. Chill this mixture (up to 2 days) until you’re ready to make the sausage poppers.
Work them into 1”-1 1/2” balls (dough baller works great) and bake them on ungreased cookie sheets at 350 degrees for 35 minutes, or until they are thoroughly browned on the outsides.
Monday, September 14, 2009
Smooth and tasty split pea soup
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After the hambone had boiled for 2 hours, remove it. (You can cool it and pick off the meat and add it to the soup immediately before serving.) Put into the broth the diced veggies, the pre-soaked split peas and the caramelized onions.
Boil this mixture for 2 hours until everything is tender and falling apart and then, use an immersion blender or a blender to puree the soup. I prefer the immersion blender because you won't have any extra dishes this way.
Split pea soup doesn’t always conjure up images of a delicious fall meal. But this recipe just might change your mind.
Peas contain very high amounts of protein and fiber, both of which are difficult to get enough of these days. Not only that, this recipe is meant to be pureed and smooth upon serving, which eliminates the chalky “bean” texture frequently associated with beans and dried peas. For those who don’t dice vegetables evenly or expertly, you’ll feel liberated by the idea that everything will be pureed and finely combined in the end.
So, give it a try! Despite the soaking of the peas and the boiling of the hambone, this recipe isn’t labor-intensive and really is impossible to screw up.
Interestingly, the first time I made this soup (or any split pea soup, for that matter) my sense of taste was virtually non-existent due to a virus. Luckily, it turned out great despite me not being able to “taste test” it before serving.
The night before, measure out 4 1/2 cups of dried split peas and cover them generously with water in a large bowl (they will swell). If you can, before going to bed, dump out the water (it’ll look bubbly) and add some fresh. This will help to remove some of the “gas” product from the peas as well as soften them so they cook quicker the next day. Try to do at least two changes of water before making the soup. It really works! Drain the peas just before you begin cooking.
Start with a good, whole ham bone. Think leftovers here. I take the leftovers from the holidays and toss them in the freezer for whenever I might choose to make soup. Place your ham bone in the largest stock pot you have... mine I believe is about 40 quarts (it's pretty large). Toss in three bay leaves. Cover the hambone almost entirely with water. You'll probably fill it about 3/4 full. You want to bring it to a rolling boil quickly, then maintain a low boil for atleast two hours before even thinking of removing the ham bone.
Now that you have the broth boiling, get the onions started caramelizing. If you haven't’ caramelized onions, it’s extremely easy and actually quite a lazy process but it adds so much flavor to the final recipe. You'll want to roughly chop 2-3 medium to large onions. Toss them in a frying pan with about 2 tablespoons of unsalted butter and about 3 tablespoons of minced garlic. Set it on medium heat.
Peas contain very high amounts of protein and fiber, both of which are difficult to get enough of these days. Not only that, this recipe is meant to be pureed and smooth upon serving, which eliminates the chalky “bean” texture frequently associated with beans and dried peas. For those who don’t dice vegetables evenly or expertly, you’ll feel liberated by the idea that everything will be pureed and finely combined in the end.
So, give it a try! Despite the soaking of the peas and the boiling of the hambone, this recipe isn’t labor-intensive and really is impossible to screw up.
Interestingly, the first time I made this soup (or any split pea soup, for that matter) my sense of taste was virtually non-existent due to a virus. Luckily, it turned out great despite me not being able to “taste test” it before serving.
The night before, measure out 4 1/2 cups of dried split peas and cover them generously with water in a large bowl (they will swell). If you can, before going to bed, dump out the water (it’ll look bubbly) and add some fresh. This will help to remove some of the “gas” product from the peas as well as soften them so they cook quicker the next day. Try to do at least two changes of water before making the soup. It really works! Drain the peas just before you begin cooking.
Start with a good, whole ham bone. Think leftovers here. I take the leftovers from the holidays and toss them in the freezer for whenever I might choose to make soup. Place your ham bone in the largest stock pot you have... mine I believe is about 40 quarts (it's pretty large). Toss in three bay leaves. Cover the hambone almost entirely with water. You'll probably fill it about 3/4 full. You want to bring it to a rolling boil quickly, then maintain a low boil for atleast two hours before even thinking of removing the ham bone.
Now that you have the broth boiling, get the onions started caramelizing. If you haven't’ caramelized onions, it’s extremely easy and actually quite a lazy process but it adds so much flavor to the final recipe. You'll want to roughly chop 2-3 medium to large onions. Toss them in a frying pan with about 2 tablespoons of unsalted butter and about 3 tablespoons of minced garlic. Set it on medium heat.
Stir around a bit for about 10-20 minutes until they're getting translucent and almost all the liquid has cooked off. Set you kitchen timer for 40 minutes. Turn the stove setting to low... think roughly the first or second setting of heat. Stir in 1 Tbsp. brown sugar. Cover the pan tightly with foil. After 40 minutes, remove from heat and set aside.
While the broth is being infused with ham, and the onions are caramelizing, cut up the rest of the veggies. You’ll want 4-6 cups of roughly diced carrots, sweet potato, celery stalk and/or potato. Use whatever root vegetables you have in the house. It'll turn out great.
While the broth is being infused with ham, and the onions are caramelizing, cut up the rest of the veggies. You’ll want 4-6 cups of roughly diced carrots, sweet potato, celery stalk and/or potato. Use whatever root vegetables you have in the house. It'll turn out great.
After the hambone had boiled for 2 hours, remove it. (You can cool it and pick off the meat and add it to the soup immediately before serving.) Put into the broth the diced veggies, the pre-soaked split peas and the caramelized onions.
Boil this mixture for 2 hours until everything is tender and falling apart and then, use an immersion blender or a blender to puree the soup. I prefer the immersion blender because you won't have any extra dishes this way.
Now add the picked over ham pieces and stir.
Enjoy with some crusty bread on the side!
Enjoy with some crusty bread on the side!
Tuesday, August 4, 2009
Chimi chicken pizza
This was quite possibly the best pizza I've ever eaten. Holy yum.
I used a pre-made frozen pizza crust of medium thickness as a base. I haven't mastered making my own dough, so went with that.
This recipe begins with chimichurri sauce, the recipe for which is on one of my earlier blogs. Make that.
Ready? Now, you're ready to pick up here.
I first preheated the oven to 400 degrees.
While that's heating, prepare your topppings:
1 cooked, boneless, skinless chicken breast, diced in small pieces
1 cooked, boneless, skinless chicken breast, diced in small pieces
1/2 of a green pepper, diced small
1/4 of a red onion, thinly sliced
1/2 8 oz. container of fresh mushrooms, thinly sliced
1 huge or 2 small roma tomatoes, in medium sized chunks (get rid of the seeds and liquid, you won't want this on the pizza)
You'll also want a small pile of clean, dry spinach leaves and about a quarter cup of crumbled feta cheese. I used reduced fat plain feta.
When the oven's ready, brush the plain crust liberally with olive oil, then sprinkled moderately with garlic salt. Make sure to get the edges. I baked that for 8 minutes in the 400 degree oven. Remove the crust. Generously spoon the chimichurri sauce on the crust as your first layer. You want to get the chimi as far out to the edges as you possibly can. I think I used about 1/2 cup of chimi on a 14" (?) crust.
Now start layering your ingredients. I started with the spinach. You want it to just loosely cover all the chimichurri. Don't worry, it'll wilt down. I then added the mushrooms, pepper and onions, followed by chicken and second to the last, tomatoes. Finally, I topped with the feta. I then sprinkled just a tad of red pepper flakes over the entire pizza.
Pop it in the oven and when you put it in, turn the oven down to 350 degrees. It baked at that temperature for nearly 30 minutes until the cheese started to brown a touch. We then broiled the pizza for another couple minutes, watching carefully.
I really loved how the tomatoes dried out and almost were like sundried tomatoes. I have never made a pizza using chimichurri sauce and wow I definitely will be doing that again. I wasn't sure if it would be flavorful enough but it did not disappoint. Such a different but WONDERFUL flavor!
Monday, August 3, 2009
Pesto can flavor dozens of meals
I love pesto. You will find me making it on average of atleast once a week. You can do so much with it.
Heating the pesto will damage the integrity of the basil and reduce its flavor - so if you're planning to add it to a hot dish, such as rice that's host off the stove, spoon the pesto on the rice after once its on your plate. We bring out the pesto during meals and add it to the table, much like you would ketchup or mustard.
It's a great all-purpose dip for veggies or crackers. We love it on Triscuits, plain and flavored alike.
Top plain cooked meat with pesto for a punch of flavor (rotisserie chicken with pesto - yum!).
Add it to just about any combination of vegetables and pasta for a sweet-savory and fresh entree. A meal-in-a-pinch is spooning loads of pesto over plain, warm pasta and adding chunks of fresh, ripe tomatoes and some sea salt.
A spoonful on toasted garlic bread takes it from good to over-the-top.
I have even enjoyed wrapping it into spring rolls with a bunch of fresh veggies and rice for an unexpected flavor boost. One of my favorite combinations is cold basmati rice, matchstick cut carrots, diced red pepper and pesto.
Heating the pesto will damage the integrity of the basil and reduce its flavor - so if you're planning to add it to a hot dish, such as rice that's host off the stove, spoon the pesto on the rice after once its on your plate. We bring out the pesto during meals and add it to the table, much like you would ketchup or mustard.
It's a great all-purpose dip for veggies or crackers. We love it on Triscuits, plain and flavored alike.
Top plain cooked meat with pesto for a punch of flavor (rotisserie chicken with pesto - yum!).
Add it to just about any combination of vegetables and pasta for a sweet-savory and fresh entree. A meal-in-a-pinch is spooning loads of pesto over plain, warm pasta and adding chunks of fresh, ripe tomatoes and some sea salt.
A spoonful on toasted garlic bread takes it from good to over-the-top.
I have even enjoyed wrapping it into spring rolls with a bunch of fresh veggies and rice for an unexpected flavor boost. One of my favorite combinations is cold basmati rice, matchstick cut carrots, diced red pepper and pesto.
Friday, July 31, 2009
Pesto is a food group
You really can't go wrong with pesto. It's a great no-heat recipe you can use hundreds of ways in the kitchen - literally! (More about that later)
The best thing about making pesto is that you can't go wrong with the recipe. It's quite simple, and you can modify the ingredients to your liking. Just make sure you have a food processor on hand. A mini one, for those who don't already own one, is around $10 in most department
stores. First, a breakdown of the ingredients.
Fresh basil - This time of year, you can get a bunch of basil at the farmers market for a dollar. Some like to freeze pesto, but in the winter, i prefer to obtain FRESH Thai basil from local asian markets (Long Chang Market on Belliger is my favorite) for around $2 a bunch. Can't beat that.
Whole, unsalted almonds - I know, I know, pesto often does contain pignoli or pine nuts. But they're pricey. And, in my opinion, don't have much flavor. So for years now I've been making pesto using almonds. It adds a sweetness and a nice, thick crunch. I buy the big bags at Farm and Fleet for around $4 a huge bag, it's way cheaper than in the cookie section at supermarkets.
White granulated sugar - I use sugar to bring out the dimensions of the basil instead of salt. However, I will add salt if I'm serving the pesto over pasta, or in a salad. Also, if you're going to add parmesan to it, that's quite salty in itself.
Garlic - I make so much pesto that I buy the 16 ounce jars of minced garlic at the Mexican Grocery in Eau Claire for $2.99. Fresh cloves give a more pungent, peppery flavor. Roast whole garlic bulbs ahead of time for a mellower flavor. You can use any version of garlic you want,
just please don't use powdered garlic!
Olive oil - Use as good of a quality as you can afford. If you've wondered what "light flavor" olive oil is for, this is a good example. Things to look for on the label: Cold-pressed, extra virgin light.
Salt - I skip adding salt. If I decide to put it on pasta, for example, and want it saltier I just add it then.
Cheese - I generally don't add any cheese to my pesto. I find it to be completely flavorful without the cheese and this saves majorly on calories. But, it does have a terrific flavor and if you do decide to add the cheese, don't use the powdered stuff in a container. Grind or shave some cheese off an actual chunk of parmesan or romano and add it to the pesto just before serving.
Basic recipe: Wash the basil under cool running water. Then pluck off the leaves - you don't need to be super picky about not having any stems, just don't use the thick woody stems or they won't puree well. Also, don't worry too much about black or wilted spots on the basil leaves. It just means the basil wasn't picked yesterday and is a little dried out.
Next, dump about a quarter cup of olive oil in the food processor. Add a heaping teaspoon of the sugar and about one heaping teaspoon of the minced garlic. Toss in a small handful (10-15) of the almonds. Then, loosely pack the clean basil leaves until it hits the top of the food processor. Puree until relatively smooth, about a minute. When you remove the pesto from the processor, it should pour when you "dump" it. If it doesn't, add more olive oil before removal to liquify a bit.
Repeat the process until you've used up all the basil. The amounts of each ingredient are really a matter of personal taste, so experiment.
Your prepared pesto qill quickly lose its bright green color and turn practically black if left exposed to air, but you can get around this by putting it in an airtight container and smoothing out the surface. Then dump several tablespoons of olive oil on top, to barely coat the surface, thereby preventing any contact with air. The pesto will stay bright green for several days this way.
Thursday, July 30, 2009
Outstanding carrot cake
This is the best carrot cake I've ever had. The cranberry sauce really adds a subtle nuance and makes it really moist. The recipe below fits into a 9x9 inch square pan. Honestly, the original recpie called for cooking oil and that's what I've always used. But I am confident using butter would improve the already wonderful flavor.
Grating the carrots is sort of a pain, but it's worth it in the end. I don't pack the grated carrots down hard, but I shake the cup a little to even it out.
1 1/2 cups all-purpose flour
1/2 of a small box of jello pudding mix (original)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup of shredded carrots (you can use the bigger side of the grater, the carrot pieces are still pretty small)
1/2 cup canned cranberry sauce
1 cup granulated white sugar
2/3 cup butter, room temperature (cut it while still chilled!)
2 eggs
Cream together sugar and butter. Add eggs and beat until well-combined. In a separate bowl, sift together the dry ingredients (everything else). Add it to the eggs, sugar and butter mixture. Pour into greased and floured 9x9 inch square cake pan. Bake at 325 degrees for... I think about 50 minutes. That would be my guess. Test for doneness with a toothpick. when it comes out clean, it's done!
If you wish to double the recipe, it fills a 12" bundt pan. Baking time for that is closer to an hour and 15 minutes.
A good cream cheese frosting would do this cake justice!
If anyone makes this take a picture and email it to me so I can post it!!
Grating the carrots is sort of a pain, but it's worth it in the end. I don't pack the grated carrots down hard, but I shake the cup a little to even it out.
1 1/2 cups all-purpose flour
1/2 of a small box of jello pudding mix (original)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup of shredded carrots (you can use the bigger side of the grater, the carrot pieces are still pretty small)
1/2 cup canned cranberry sauce
1 cup granulated white sugar
2/3 cup butter, room temperature (cut it while still chilled!)
2 eggs
Cream together sugar and butter. Add eggs and beat until well-combined. In a separate bowl, sift together the dry ingredients (everything else). Add it to the eggs, sugar and butter mixture. Pour into greased and floured 9x9 inch square cake pan. Bake at 325 degrees for... I think about 50 minutes. That would be my guess. Test for doneness with a toothpick. when it comes out clean, it's done!
If you wish to double the recipe, it fills a 12" bundt pan. Baking time for that is closer to an hour and 15 minutes.
A good cream cheese frosting would do this cake justice!
If anyone makes this take a picture and email it to me so I can post it!!
Tuesday, July 21, 2009
Not exactly cooking, but about cleanup...
Thought folks might find this interesting. Please let me know if you try any of these and how well they work. My comments below are in orange.
According to SustainLane.com, you can make healthy, CHEAP, and environmentally friendly DIY cleaning products using only borax, baking soda, white vinegar and lemon juice:
All purpose cleaner - Add 4 T baking soda to 1 quart warm water in a bucket. You can also try just baking soda on a damp sponge. It is slightly gritty and works well on a stove top.Glass
Cleaner - Mix 1 T white vinegar or lemon juice and 1 quart of water in a spray bottle. Spray on a cloth or wad of newspaper to use.
Rug deodorizer - Sprinkle baking soda directly on rug, wait 15 minutes and vacuum. (I've tried this one before and it works pretty great. For a decent size room or living room you might need two boxes of baking soda.)
Pet urine stain remover - Mix a solution of 1/2 water and 1/2 white vinegar. Soak into stained area and work into stain with a brush. Let dry.
Fabric softener - Add 1/4 cup of baking soda or white vinegar to wash cycle.
Drain cleaner - First remove all hair and other built-up particles. Add 1/2 C. of baking soda followed by 1/2 C. of vinegar; cover and wait a few minutes. Follow with some boiling water. (This seems to be the "volcano" science project in action. I'm going to try this one.)
Toilet bowl cleaner - Scrub with a paste of borax and lemon juice. Let sit as long as possible (2 hours is ideal). This removes stains and makes your toilet bowl fresh.
Please feel free to share these tips/recipes, citing that they can be found at SustainLane.com. The full article can be viewed at http://www.sustainlane.com/reviews/greener-and-healthier-cleaners/V7NIFOQ3V2XWORHABZ3SUIIZMBRN.
According to SustainLane.com, you can make healthy, CHEAP, and environmentally friendly DIY cleaning products using only borax, baking soda, white vinegar and lemon juice:
All purpose cleaner - Add 4 T baking soda to 1 quart warm water in a bucket. You can also try just baking soda on a damp sponge. It is slightly gritty and works well on a stove top.Glass
Cleaner - Mix 1 T white vinegar or lemon juice and 1 quart of water in a spray bottle. Spray on a cloth or wad of newspaper to use.
Rug deodorizer - Sprinkle baking soda directly on rug, wait 15 minutes and vacuum. (I've tried this one before and it works pretty great. For a decent size room or living room you might need two boxes of baking soda.)
Pet urine stain remover - Mix a solution of 1/2 water and 1/2 white vinegar. Soak into stained area and work into stain with a brush. Let dry.
Fabric softener - Add 1/4 cup of baking soda or white vinegar to wash cycle.
Drain cleaner - First remove all hair and other built-up particles. Add 1/2 C. of baking soda followed by 1/2 C. of vinegar; cover and wait a few minutes. Follow with some boiling water. (This seems to be the "volcano" science project in action. I'm going to try this one.)
Toilet bowl cleaner - Scrub with a paste of borax and lemon juice. Let sit as long as possible (2 hours is ideal). This removes stains and makes your toilet bowl fresh.
Please feel free to share these tips/recipes, citing that they can be found at SustainLane.com. The full article can be viewed at http://www.sustainlane.com/reviews/greener-and-healthier-cleaners/V7NIFOQ3V2XWORHABZ3SUIIZMBRN.
Tuesday, July 7, 2009
Snow-pea, carrot, wheatberry, toasted almond salad with homemade vinaigrette
This is the recipe I've been working my way toward. You know how to make the vinaigrette I've been addicted to for a few weeks now. And you know how to cook up your wheatberries. And it just so happens snow peas are in season!
2 cups of fresh washed, stems-removed snow peas (I like to cut mine in half)
1 1/2 cups of matchstick cut carrots
1 1/2 cups of cooked wheatberries (see previous post)
1/2 cup toasted almond slices
3-4 tablespoons of homemade vinaigrette (see previous post), or to your liking
Blanch the snow peas in boiling water for about a minute. Drain. Then run them under cold water until they're cooled.
Mix the snow peas with the carrots, wheatberries and vinaigrette. Right before serving, add the toasted almonds. This salad is superb. I could eat it all day long!
Feel free to change it a bit to mix it up. You could add different vinaigrettes - I am going to try Trader Joe's Oriental Ginger Sesame dressing on it tonight. You could also add different vegetables or nuts - I had it last night with honey roasted peanuts.
Cooking wheatberries
Wheatberries are available in the bulk food (bins) section at most supermarkets these days. They're extremely high in fiber and protein - both of which most of us could use more of.
Wheatberries are the original, unadalterated form of wheat - which means the most whole grain nutrition and fiber available. It ranges from 99 cents to $2 a pound. I usually cook up several cups of wheatberries at a time because of the long cook time, and freeze them so they can be quicky reheated and served.
For the recipe I'm going to feature next (which is why I'm posting how to cook up wheatberries) you'll need about 3/4 cup of uncooked wheatberries.
First, dump them in the pan they'll be boiling in. Then, I cover them with water and dump most of it off, and repeat that process until the water runs clean, about 5 changes. The wheatberries themselves sink to the bottom of the pan, so I find I don't lose many by not using a sieve.
For the final rinse, leave them covered with a few inches of water and place on the pan on the stove. I usually don't cover the pan. Bring it to a boil. Keep adding more water until they've boiled for about an hour and 15 minutes. You'll definitely need to add more water throughout this time.
Sample the wheatberries. If they're too chewy, continue boiling. They should kind of "pop open" at the seams when cooked through.
OK, so now you have your cooked wheatberries. You can drain them and freeze what you don't want to use right now. I recommend about 1 1/2 cups for this recipe...
Wheatberries are the original, unadalterated form of wheat - which means the most whole grain nutrition and fiber available. It ranges from 99 cents to $2 a pound. I usually cook up several cups of wheatberries at a time because of the long cook time, and freeze them so they can be quicky reheated and served.
For the recipe I'm going to feature next (which is why I'm posting how to cook up wheatberries) you'll need about 3/4 cup of uncooked wheatberries.
First, dump them in the pan they'll be boiling in. Then, I cover them with water and dump most of it off, and repeat that process until the water runs clean, about 5 changes. The wheatberries themselves sink to the bottom of the pan, so I find I don't lose many by not using a sieve.
For the final rinse, leave them covered with a few inches of water and place on the pan on the stove. I usually don't cover the pan. Bring it to a boil. Keep adding more water until they've boiled for about an hour and 15 minutes. You'll definitely need to add more water throughout this time.
Sample the wheatberries. If they're too chewy, continue boiling. They should kind of "pop open" at the seams when cooked through.
OK, so now you have your cooked wheatberries. You can drain them and freeze what you don't want to use right now. I recommend about 1 1/2 cups for this recipe...
Monday, July 6, 2009
Homemade vinaigrette AKA Chimichurri
I devour any veggies with this homemade vinaigrette on it. It's essentially how I would make chimichurri and you can't screw it up. Dump, dump, process, taste.
It keeps quite well in the refrigerator for a couple weeks and the parsley, unlike basil, won't lose its fresh green color!
In a small food processor, combine:
1/4 cup olive oil
Teaspoon of capers (if you have 'em)
Teaspoon of sundried tomatoes in oil (if you have 'em)
2 tablespoons of balsamic vinegar
1 average size clove of garlic
1/2 cup loosely packed, washed parsley (stems mostly removed)
Pulse in food processor until the pieces won't get any smaller.
Delish!!!Thursday, July 2, 2009
Roasted chickpeas
I'm not a fan of beans in general - can't really stand the chalky texture - but for some reason chickpeas make the cut. I absolutely love them. In hummus. And on their own, roasted to a state of golden crunchiness in the oven.
Plus - chickpeas contain more iron than any other "bean" or legume, which means it's a great meatless way to get a boost of iron.
This is a super simple recipe that results in something even kids will enjoy popping into their mouths!
Preheat the oven to 350 degrees. Rinse a whole can (29 ounces, just a little bigger than the "standard size") of chickpeas under running water to get them clean. Dump them onto a cookie sheet. Drizzle generously with olive oil - around 3 tablespoons. I then toss them until they're just coated. Follow up with a generous sprinkling of garlic powder (around 2 tablespoons) and chili powder (I usually use about 2 tablespoons, use less if you like). I also tend to sprinkle just a little celery salt on them. At this point, I toss the whole mix until they're all evenly coated. I then taste them to make sure it's about right.
Now, roast them in the oven, uncovered, for 20 minutes. After that time I generally toss them around on the cookie sheet, and put them back in for anywhere between 15-30 more minutes. If you leave them in longer, they'll get more crunchy, dried out and golden. Which is perfect for a finger food. Try one before taking them out of the oven. If you like the texture and flavor, they're done!
Wednesday, June 24, 2009
Strawberry-broccoli salad
Ever since I discovered the recipe in a food magazine several yeras ago, strawberry-broccoli salad has always been one of my favorite things to surprise guests with. Which is why I wanted to serve it at our wedding party. I have yet to meet someone who tried it and didn't absolutely love it. How unexpected and actually, it's quite healthy!
I keep the fresh ingredients separate from the dressing until the last minute otherwise things tend to get soggy fast. Often times I decide to add more water because I like the dressing to coat all the broccoli flowers. It's up to you.
I usually sprinkle on some toasted slivered almonds at the very end for some crunch. If left in the salad they get soggy fast.
8 cups of broccoli florets
2 cups of diced FRESH strawberries (If they're not really ripe, it doesn't taste nearly as good! The ones at our party were picked that morning.)
For the dressing I mix:
1 cup of mayonnaise (Hellman's is the best, some of the other stuff tastes funny)
2 tablespoons of white sugar
1 teaspoon of cider vinegar
Tuesday, May 19, 2009
Zucchini chimichurri salad
I've been making chimichurri a lot lately, when I'm too lazy to drive all the way to Barstow 
Street to buy some basil to make pesto. What, pray tell, is chimichurri, you ask?
It's a traditional Argentinian sauce used in salads, for dipping bread and meat, and even marinating. I had it for the first time in Costa Rica, and it was noteworthy. This is the recipe I use which results in a basically thick sauce suitable for dipping crackers, adding to salads or marinating meats in.
The zucchini chimi
salad I made last week was very fresh-tasting and attractive. It was a great accompaniment to our steak dinner.
Chimichurri
I start by adding washed parsley (with the bigger thick stems removed) to my mini food processor. While the blender is running, I pour in about 1/4 cup of olive oil and a tablespoon or so of vinegar (your choice, I like rice vinegar or red wine vinegar), and add a few shakes of crushed red peppers or a couple whole red peppers, or if you have neither of those on hand, about 1/2 tsp. cayenne pepper. Since I really love garlic, I add 4 or 5 big, whole cloves of it. I finish it up with about 1/2 tsp of salt. If it's pretty thick, and I haven't even added all the parsley yet, I dump in move olive oil, maybe another 1/4 cup. When it's all blended, I do a taste test and see if it's right. Add more of anything you think it needs.
When my garden gets going, I'm going to try adding some oregano or thyme to the chimi...
For the zucchini chimichurri salad, I add 1 diced red pepper, 1/2 jar of diced marinated artichokes (roughly chopped) and 2 green or yellow zucchinis, cut into thin pieces. I prefer not to peel them, but you can if you like. I then add several heaping tablespoons of the chimichurri.
As a sidenote, I tried adding some green onion to the chimichurri sauce before making the zucchini chimi salad I brought to Alitia and Tom's house on Saturday, and didn't try the salad before serving it. I have to say, I wasn't really a fan of the addition of the green onions, even though some traditional chimichurri recipes call for it.
Street to buy some basil to make pesto. What, pray tell, is chimichurri, you ask?It's a traditional Argentinian sauce used in salads, for dipping bread and meat, and even marinating. I had it for the first time in Costa Rica, and it was noteworthy. This is the recipe I use which results in a basically thick sauce suitable for dipping crackers, adding to salads or marinating meats in.
The zucchini chimi
salad I made last week was very fresh-tasting and attractive. It was a great accompaniment to our steak dinner.Chimichurri
I start by adding washed parsley (with the bigger thick stems removed) to my mini food processor. While the blender is running, I pour in about 1/4 cup of olive oil and a tablespoon or so of vinegar (your choice, I like rice vinegar or red wine vinegar), and add a few shakes of crushed red peppers or a couple whole red peppers, or if you have neither of those on hand, about 1/2 tsp. cayenne pepper. Since I really love garlic, I add 4 or 5 big, whole cloves of it. I finish it up with about 1/2 tsp of salt. If it's pretty thick, and I haven't even added all the parsley yet, I dump in move olive oil, maybe another 1/4 cup. When it's all blended, I do a taste test and see if it's right. Add more of anything you think it needs.
When my garden gets going, I'm going to try adding some oregano or thyme to the chimi...
For the zucchini chimichurri salad, I add 1 diced red pepper, 1/2 jar of diced marinated artichokes (roughly chopped) and 2 green or yellow zucchinis, cut into thin pieces. I prefer not to peel them, but you can if you like. I then add several heaping tablespoons of the chimichurri.
As a sidenote, I tried adding some green onion to the chimichurri sauce before making the zucchini chimi salad I brought to Alitia and Tom's house on Saturday, and didn't try the salad before serving it. I have to say, I wasn't really a fan of the addition of the green onions, even though some traditional chimichurri recipes call for it.
One of my favorite things - papapya
Here's a lovely photograph of one of the papayas I recently ate. It came in the "fruit of the month" basket which was a wedding gift from some friends of ours. It was just so pretty, and I seldom get papayas, so I had to capture it.
Incidently, you can get organic papaya spears, unsulphured, at Gordy's County Market downtown in Chippewa Falls for $3.49 a pound. I keep a bag in my desk drawer at work. Yum.
Wednesday, May 6, 2009
Smoked fish spreads
I've been eating quite a bit of smoked fish spreads lately. I have to get my fish fix during the week sometimes, you know!
These spreads are good on crackers, I generally select one that doesn't have much flavor so it doesn't end up competing with the strong taste of the smoked fish. You could also dip vegetables in this...
Smoked trout spread
Mix together:
1/2 pound of smoked trout, deboned, flaked (I usually toss the skin, too)
1/2 stick of room temperature cream cheese (your choice - regular, light, etc.)
1/2 cup mayonnaise
1 tablespoon of dried dill (I usually buy it in the little clear bags in the produce section)
1 tablespoon of lemon juice
Feel free to adjust the dill and lemon juice to your tastes. It will thicken up when kept in the refrigerator, so it's best to start thicker then add more liquid if need be.
Smoked salmon spread
Mix together:
1/2 pound smoked salmon, deboned, flaked, no skin
1/2 cup mayo
1 full stick of room temperature cream cheese (your choice - regular, light, etc.).
4-5 green onions, trimmed or chopped into small pieces (use the green and white parts)
Add some water to thin this for spreading or dipping. Make sure to add it gradually.
You can top this with some pecan bits or crushed pecans if you're serving it for company and want to make it look more special!
These spreads are good on crackers, I generally select one that doesn't have much flavor so it doesn't end up competing with the strong taste of the smoked fish. You could also dip vegetables in this...
Smoked trout spread
Mix together:
1/2 pound of smoked trout, deboned, flaked (I usually toss the skin, too)
1/2 stick of room temperature cream cheese (your choice - regular, light, etc.)
1/2 cup mayonnaise
1 tablespoon of dried dill (I usually buy it in the little clear bags in the produce section)
1 tablespoon of lemon juice
Feel free to adjust the dill and lemon juice to your tastes. It will thicken up when kept in the refrigerator, so it's best to start thicker then add more liquid if need be.
Smoked salmon spread
Mix together:
1/2 pound smoked salmon, deboned, flaked, no skin
1/2 cup mayo
1 full stick of room temperature cream cheese (your choice - regular, light, etc.).
4-5 green onions, trimmed or chopped into small pieces (use the green and white parts)
Add some water to thin this for spreading or dipping. Make sure to add it gradually.
You can top this with some pecan bits or crushed pecans if you're serving it for company and want to make it look more special!
Sunday, April 12, 2009
Beer bread with toasted almond honey butter
I made this for Easter at Jeff's family's and it was a big hit. As a rule, I only make this when I can share it otherwise I probably won't stop until it's all gone. Don't say I didn't warn you.
This tastes much like a beer bread mix sold by Tastefully Simple, but you don't have to have the special mix on hand to make this!
In a large mixing bowl, combine:
3 cups of unbleached flour
1/3 cup white sugar
3 1/2 tsp. baking powder
1 1/2 tsp. salt
3 tsp. garlic powder (optional, but it adds a nice savory touch to the sweet bread)
Blend all the dry ingredients with a spoon until fully incorporated. Now, add one can of beer of you choice. I actually prefer to use light-style beers, such as Miller Lite to impart only a mild flavor. Stir together GENTLY with a spoon until all the dry ingredients are incorporated. Leave it rise IN THE MIXING BOWL for 30 minutes. This develops the gluten and will make the bread nice and spongy.
While you're waiting for the dough to rest, preheat the oven to 350 degrees. Prepare a regular size bread pan by spraying non-stick coating on the pan, then dusting it gently with some white flour. I do this even though my pan is non-stick, as an insurance.
When the 30 minutes is up, add the batter to the bread pan. On top of the dough, place three pats of butter, about a tablespoon in size each. To be honest, I use salted butter for this. The butter is a must. It will make the top crunchy and a touch salty. Place it in the oven and don't open the oven door until about 40 minutes has passed. Give it a check. The top should be just barely starting to brown at this point. It took an additional 10 minutes in my oven, bringing the bake time to about 50 minutes. The top is about half browned when the bread is done.
The toasted almond honey butter is a wonderful accompaniment to this already scrumptious bread. Start with two sticks of ROOM TEMPERATURE butter (unsalted or salted, your choice). Loosely chop about 1/4 cup of slivered almonds into smaller pieces. Spray a pan with nonstick cooking spray and put it over medium high heat. Add the almonds. Stir constantly. When the start to brown, keep stirring and do not leave the pan unattended. Once they start to brown, they can't be in the pan long or they'll burn. Keep stirring them so they toast evenly.
Set the almonds aside to cool when they're a medium brown color. Once they're cooled down to room temperature, add them to the butter. Squeeze in about 3 tablespoons of honey. Blend all the ingredients together until well-incorporated. Give it a taste. You may wish to add another tablespoon or two of honey. It's up to you.
This is one of my favorite appetizers, I guarantee it to be a crowd-pleaser!
This tastes much like a beer bread mix sold by Tastefully Simple, but you don't have to have the special mix on hand to make this!
In a large mixing bowl, combine:
3 cups of unbleached flour
1/3 cup white sugar
3 1/2 tsp. baking powder
1 1/2 tsp. salt
3 tsp. garlic powder (optional, but it adds a nice savory touch to the sweet bread)
Blend all the dry ingredients with a spoon until fully incorporated. Now, add one can of beer of you choice. I actually prefer to use light-style beers, such as Miller Lite to impart only a mild flavor. Stir together GENTLY with a spoon until all the dry ingredients are incorporated. Leave it rise IN THE MIXING BOWL for 30 minutes. This develops the gluten and will make the bread nice and spongy.
While you're waiting for the dough to rest, preheat the oven to 350 degrees. Prepare a regular size bread pan by spraying non-stick coating on the pan, then dusting it gently with some white flour. I do this even though my pan is non-stick, as an insurance.
When the 30 minutes is up, add the batter to the bread pan. On top of the dough, place three pats of butter, about a tablespoon in size each. To be honest, I use salted butter for this. The butter is a must. It will make the top crunchy and a touch salty. Place it in the oven and don't open the oven door until about 40 minutes has passed. Give it a check. The top should be just barely starting to brown at this point. It took an additional 10 minutes in my oven, bringing the bake time to about 50 minutes. The top is about half browned when the bread is done.
The toasted almond honey butter is a wonderful accompaniment to this already scrumptious bread. Start with two sticks of ROOM TEMPERATURE butter (unsalted or salted, your choice). Loosely chop about 1/4 cup of slivered almonds into smaller pieces. Spray a pan with nonstick cooking spray and put it over medium high heat. Add the almonds. Stir constantly. When the start to brown, keep stirring and do not leave the pan unattended. Once they start to brown, they can't be in the pan long or they'll burn. Keep stirring them so they toast evenly.
Set the almonds aside to cool when they're a medium brown color. Once they're cooled down to room temperature, add them to the butter. Squeeze in about 3 tablespoons of honey. Blend all the ingredients together until well-incorporated. Give it a taste. You may wish to add another tablespoon or two of honey. It's up to you.
This is one of my favorite appetizers, I guarantee it to be a crowd-pleaser!
Wednesday, March 25, 2009
Creamy mushroom wild rice
Most people would probably consider this a side dish, but yesterday we had it for supper, along with some homemade coleslaw.
I made a dish similar to this for my grandmother, who has hated mushrooms all her life. After eating this, she realized she does like mushrooms - just not the canned rubbery kind. These use fresh mushrooms. It makes all the difference in the world.
I really enjoy rice. We eat it as often as possible. Not the instant rice, but the kind that takes 40-50 minutes to cook. Don't panic. It's not like you have to do anything while it's cooking. Here's how to make great rice.
I really enjoy using a blend of sweet, red, wild and basmati rice (see photo above). My wild rice container became my "catch all" for assorted rice I didn't have enough of to make a complete batch. I prefer Lundberg brand (available in the bulk bins at Gordy's downtown Chippewa) because it's organic and also pretty affordably priced.
For two of us, I make 1.5 cups of dry rice, which leaves us some for leftovers after we eat dinner. I put it in a colander first thing, because washing the rice is very important. You'll want to do that to wash off excess starch (which makes rice clump together, something you don't want, even if it's sushi rice) and because you don't know if it was ever washed after being harvested.
So, the rice is in the colander. Wash it with running water for atleast three minutes. Move the rice around to get all the grains while you're doing that. Dump it into a saucepan, a medium sized one. Add just shy 3 cups of water to the pan (2 3/4 cups or so).
Set it on the stove, and bring it to a boil. As soon as it boils, turn the stove top setting down to the very lowest, and tightly cover the rice with a piece of tinfoil or a lid that fits the pan. Set your kitchen timer for 45 minutes. DON'T TOUCH IT FOR ATLEAST 45 MINUTES!
While the rice is cooking, prepare the onions and mushrooms. Roughly chop an 8 ounce container of mushrooms, and dice a half of a medium onion. Add those to a medium frying pan, along with about a tablespoon of unsalted butter, 3 tablespoons of powdered onion soup mix, 1 tablespoon of brown sugar and 1 tablespoon of worcestershire sauce. (Worcestershire sauce is my favorite, because it has virtually no sodium in it. Unlike soy sauce, which is loaded with sodium. And, the flavor adds a similar savoriness to foods.)
Let that simmer on medium low until the vegetables have cooked down. Stir periodically. Once most of the liquid has evaporated, turn it down to just a little above "low" (on our oven, I turn the dial to about 9 o'clock) setting and let it simmer until the timer goes off for the rice.
Then, when the rice timer goes off, uncover it and fluff gently.
The veggies will have (hopefully) carmelized by this time. Add about 1/2 cup of water to the onions and mushrooms. Blend the liquid by stirring. Turn the stovetop up to around 5 o'clock. Add 1.5 teaspoons of cornstarch to 1/4 cup of cool water. Stir until there are NO chunks! Dump this into the pan of veggies (which are probably boiling by this time) and stir quickly. It should thicken rapidly, and you'll have you topping for the rice.
Serve the onions and mushrooms over the rice and top with just a bit of grated cheese - parmesan works fabulously!
Post-script for Emily and Danielle: For the onion-free version, you can omit the diced onions but if you can handle the savory mild onion flavor, try to use the dry onion soup mix.
Thursday, March 19, 2009
What's are your favorite products to buy from Trader Joe's?
OK, here's one for you guys. Since Trader Joe's has been on everyone's radar lately (ever since James & Laura™ told us about the store last year we've been addicted. OK, I admit it was initially to stock up on 3-buck chuck, but we discovered other glorious products in the store, too) I thought it would be cool to share what we all have found that's great from the store.
Please share your comments under this post. I have enabled anyone to make a comment, which means you don't even need to be a "follower" or logged in any sort of account to do so :-)
My list:
- Dried wild blueberries (I put these on cereal and in yogurt. yum)
- Their boxed pureed soups. These are invaluable in my kitchen. I cook rice and other grains in the soup, eat the soup as-is (lived on it when I had my wisdom teeth out), and embellish the soup with other delicious ingredients. I often keep a box in the refrigerator at work for easy lunches.
- Blocks of parmesan cheese (cheapest anywhere)
- Their pineapples - pineapples in most area grocery stores tend to be overripe and leave that weird acidic taste on my tongue. Trader Joes pineapples are green, like they should be.
- Bourbon vanilla (haven't bought any yet, but I'm aching to try it)
- Their dressings in general - the sesame vinaigarette is good on salads and meat. The poppyseed is equally fabulous, especially on coleslaw.
- Their "puffed" sugar snap peas. Just try them. (I was introduced to these in my birthday basket - thanks J&L™!)
- Ginger senbei snacks. Just try them. (I was introduced to these in my birthday basket - thanks J&L™!)
- Their multigrain tortilla chips - the gluten free ones. Love these lots.
- Trader Joe Salsa. The garlic kind.
- Their frozen naan
- Frozen mango chunks - fabulous for desserts and pureeing with coconut milk for a killer topping...
I'm sure I will think of more items...
Please share your comments under this post. I have enabled anyone to make a comment, which means you don't even need to be a "follower" or logged in any sort of account to do so :-)
My list:
- Dried wild blueberries (I put these on cereal and in yogurt. yum)
- Their boxed pureed soups. These are invaluable in my kitchen. I cook rice and other grains in the soup, eat the soup as-is (lived on it when I had my wisdom teeth out), and embellish the soup with other delicious ingredients. I often keep a box in the refrigerator at work for easy lunches.
- Blocks of parmesan cheese (cheapest anywhere)
- Their pineapples - pineapples in most area grocery stores tend to be overripe and leave that weird acidic taste on my tongue. Trader Joes pineapples are green, like they should be.
- Bourbon vanilla (haven't bought any yet, but I'm aching to try it)
- Their dressings in general - the sesame vinaigarette is good on salads and meat. The poppyseed is equally fabulous, especially on coleslaw.
- Their "puffed" sugar snap peas. Just try them. (I was introduced to these in my birthday basket - thanks J&L™!)
- Ginger senbei snacks. Just try them. (I was introduced to these in my birthday basket - thanks J&L™!)
- Their multigrain tortilla chips - the gluten free ones. Love these lots.
- Trader Joe Salsa. The garlic kind.
- Their frozen naan
- Frozen mango chunks - fabulous for desserts and pureeing with coconut milk for a killer topping...
I'm sure I will think of more items...
Monday, March 16, 2009
Steel-cut oats?
Allright, what the heck are steel-cut oats? And why would you care? I'll share with you just why I love these so darn much. I sometimes forget about them, then rediscover them a couple weeks later. It's like Christmas all over again.
Let's begin by examining what steel-cut oats exactly are.
If you've ever been to a specialty bird seed store (everyone, right?) you've seen oats in a bin for sale by the pound. They don't look like oatmeal. It's the unflattened, whole kernel. So, imagine a piece of oatmeal not flattened. They're kinda small and roundish. The key here is, they're minimally processed. The light, airy outer "hull" is removed and the rest is left alone.
Steel cut oats are essentially rough-cut oats. The hull is removed then the grains are roughly cut and packaged. That's it. The oat grain itself is kept largely intact, therefore it's one of the most fiber-rich ways to consume the oat. There's no flattening or squashing the grain, therefore the part that's really good for you in the oat isn't destroyed or compromised. You're left with a high-fiber, slightly nutty tasting product.
Plus, this is the easiest breakfast in the world. Did I mention delicious!?
The night before, I usually put about 1/2 cup of steel cut oats into a bowl. I add about a cup of liquid (usually light vanilla soymilk), and then generally some dried fruit of some sort. My favorite addition by far are the Trader Joe's dried wild blueberries. You can use raisins (goldens are my favorite) or crasins too. (By putting the dried fruit in during the early stage, the fruit will absorb some of the liquid you put in and will become all plump and juicy.) Wrap the bowl with plastic wrap and into the refrigerator.
The next day, it's softened enough that it makes a nice hearty breakfast, either warmed on the stovetop or chilled straight from the fridge. If you prefer it softer, leave it sit for more than 24 hours in the fridge.
You can add a bit of honey or sugar as desired to taste.
Other dreamy delicious additions to consider:
Pecan bits
Almond bits
Bananas
Honey
Chocolate almond milk (if you haven't tried it, yer missin' out!)
Dried blueberries
Dried cherries
Golden raisins
craisins
To buy, the easiest option is the stuff made by Quaker in the oatmeal section. Otherwise, I saw it today in the bulk bins at Gordy's on Lake Wissota for $1.19 a pound, they probably have it downtown Chippewa Falls too. By buying in bulk out of the bins, you can buy as much or as little as you want.
Let me know what you think of the steel cut oats!
Let's begin by examining what steel-cut oats exactly are.
If you've ever been to a specialty bird seed store (everyone, right?) you've seen oats in a bin for sale by the pound. They don't look like oatmeal. It's the unflattened, whole kernel. So, imagine a piece of oatmeal not flattened. They're kinda small and roundish. The key here is, they're minimally processed. The light, airy outer "hull" is removed and the rest is left alone.
Steel cut oats are essentially rough-cut oats. The hull is removed then the grains are roughly cut and packaged. That's it. The oat grain itself is kept largely intact, therefore it's one of the most fiber-rich ways to consume the oat. There's no flattening or squashing the grain, therefore the part that's really good for you in the oat isn't destroyed or compromised. You're left with a high-fiber, slightly nutty tasting product.
Plus, this is the easiest breakfast in the world. Did I mention delicious!?
The night before, I usually put about 1/2 cup of steel cut oats into a bowl. I add about a cup of liquid (usually light vanilla soymilk), and then generally some dried fruit of some sort. My favorite addition by far are the Trader Joe's dried wild blueberries. You can use raisins (goldens are my favorite) or crasins too. (By putting the dried fruit in during the early stage, the fruit will absorb some of the liquid you put in and will become all plump and juicy.) Wrap the bowl with plastic wrap and into the refrigerator.
The next day, it's softened enough that it makes a nice hearty breakfast, either warmed on the stovetop or chilled straight from the fridge. If you prefer it softer, leave it sit for more than 24 hours in the fridge.
You can add a bit of honey or sugar as desired to taste.
Other dreamy delicious additions to consider:
Pecan bits
Almond bits
Bananas
Honey
Chocolate almond milk (if you haven't tried it, yer missin' out!)
Dried blueberries
Dried cherries
Golden raisins
craisins
To buy, the easiest option is the stuff made by Quaker in the oatmeal section. Otherwise, I saw it today in the bulk bins at Gordy's on Lake Wissota for $1.19 a pound, they probably have it downtown Chippewa Falls too. By buying in bulk out of the bins, you can buy as much or as little as you want.
Let me know what you think of the steel cut oats!
Sunday, March 15, 2009
Blueberry coconut pancakes
I've been getting better at pancakes. I used to be terrible at them. I've mastered the basic pancake, so now I'm getting creative with them.
Among the secrets to a perfect pancake is to find the perfect temperature setting on you cooktop for pancakes. For ours, it's just shy of medium heat. You will want to preheat the pan before you put ANYTHING in it. Give it a good 10-15 minutes to preheat.
This recipe makes about four 5-inch diameter pancakes. Double it for more.
In a mixing bowl put:
1 large egg
3/4 cup plus 1/8 cup Bisquick baking mix
1/8 cup cornmeal
1/2 cup fresh blueberries
1/2 cup milk or cream (your choice)
1/2 cup of steel-cut oats soaked overnight in water, soymilk or milk (this is post-soaking measurements)
Blend the ingredients gently until incorporated. You will probably need to add additional liquid. I prefer adding water since I generally use cream in the mixture in the first place.
Another secret to pancakes is getting the right consistency to the batter. You want the pancakes to be thin enough to cook through all the way, but not too thin so they aren't slightly mounded in the center. Your best bet is to go easy on the liquid, then try making a pancake, and adjust the batter accordingly if needed.
Before trying one, lightly spray non-stick spray AND add a 1/2 pat of unsalted butter to the preheated pan. Roll it around the pan until it's melted and evenly distributed. The butter is key to a golden crust.
Drop some batter into the pan. Try a 1/4 cup scoop for an approximate guide. Let it sit. Be patient. While you're waiting here's how you can make them unforgettable.
Generously sprinkle some shaved unsweetened coconut flakes on each pancake while it's cooking. You want the coconut to sink slightly in the battery side of the pancake. Be generous now. Unsweetened coconut will eliminate any chance of you burning the coconut before the pancake is done.
When the pancake begins to bubble up in the middle, you can flip it. It will only need to cook just a little longer to be done.
Viola. Blueberry coconut pancakes. We really loved these. Especially how the warm blueberries exploded when we chewed them, and the toasted coconut reallly topped things off.
These are great with maple syrup, or even a pureed mango and coconut milk mixture.
Among the secrets to a perfect pancake is to find the perfect temperature setting on you cooktop for pancakes. For ours, it's just shy of medium heat. You will want to preheat the pan before you put ANYTHING in it. Give it a good 10-15 minutes to preheat.
This recipe makes about four 5-inch diameter pancakes. Double it for more.
In a mixing bowl put:
1 large egg
3/4 cup plus 1/8 cup Bisquick baking mix
1/8 cup cornmeal
1/2 cup fresh blueberries
1/2 cup milk or cream (your choice)
1/2 cup of steel-cut oats soaked overnight in water, soymilk or milk (this is post-soaking measurements)
Blend the ingredients gently until incorporated. You will probably need to add additional liquid. I prefer adding water since I generally use cream in the mixture in the first place.
Another secret to pancakes is getting the right consistency to the batter. You want the pancakes to be thin enough to cook through all the way, but not too thin so they aren't slightly mounded in the center. Your best bet is to go easy on the liquid, then try making a pancake, and adjust the batter accordingly if needed.
Before trying one, lightly spray non-stick spray AND add a 1/2 pat of unsalted butter to the preheated pan. Roll it around the pan until it's melted and evenly distributed. The butter is key to a golden crust.
Drop some batter into the pan. Try a 1/4 cup scoop for an approximate guide. Let it sit. Be patient. While you're waiting here's how you can make them unforgettable.
Generously sprinkle some shaved unsweetened coconut flakes on each pancake while it's cooking. You want the coconut to sink slightly in the battery side of the pancake. Be generous now. Unsweetened coconut will eliminate any chance of you burning the coconut before the pancake is done.
When the pancake begins to bubble up in the middle, you can flip it. It will only need to cook just a little longer to be done.
Viola. Blueberry coconut pancakes. We really loved these. Especially how the warm blueberries exploded when we chewed them, and the toasted coconut reallly topped things off.
These are great with maple syrup, or even a pureed mango and coconut milk mixture.
Grilled cheese on a new level
What's better comfort food than grilled cheese sandwiches and tomato soup? I know I can do better than any restaurant in town.
I had some Campbell's tomato soup Healthy request, the low sodium version to start as my soup base. Gotta watch that sodium. I added the soup to a saucepan, and brainstormed how to make it special. I opened a can of diced low-sodium tomatoes, and spooned in some of the diced tomatoes into the now-empty soup can, until it was about half of the diced tomatoes and liquid. Before dumping it into the pan, however, I filled the can to the brim with *gasp* whole cream.
If you've never made soup with whole cream, you're missing out. It adds an entirely new dimension of creaminess. And, with only about half a soup can of it going in along with some tomato chunks, it's not really all that much. Plus, I never keep milk in the house because it sours before I can use it or consume it. Cream stays "good" for much longer and comes in a smaller container I use up quickly.
If you really would rather not use cream, go ahead and use half and half or whole milk - please, no skim. Yuck. There. I said it.
Moving along to the spices now. To the soup I added about 1 tsp. of garlic powder (not garlic salt, please), 2 generous shakes of chili powder, 1/2-3/4 tsp. ground white pepper, and a generous tablespoon of Italian herbs (a blend of thyme and parsley). I rarely ever measure so realistically, I'm only guessing here. It's important not to add too many strange spices to tomato soup, the purpose is only to dress it up, not cover it up.
So, while that's simmering, I preheated a large fry pan (empty) on the stove at a temperature just a tiny bit below medium heat.
Now, on to prepare the grilled cheese sandwiches. We picked up some amazing Trader Joe's Multigrain sliced bread on Saturday, and I just had to try it for the sandwiches. The outside crust is literally covered in white and dark sesame seeds. Yum. There's about a gram of fiber in each slice, which isn't great but hey if you're eating bread it's never going to be for the fiber it gives you.
Here's another of my must-do's. I always use unsalted butter. This way, I never get salt when I don't want it and if I do want salt - that's what a salt shaker is for. Ha.
So, I lightly buttered one side of my grilled cheese, taking care to butter up to the edges. You will want them crispy. Then LIGHTLY sprinkled the butter with garlic salt. Yes, now I'm adding the salt. It belongs here. I flip the butter side down, then lay some thin pieces of aged white cheddar cheese. (With this pungent of a cheese, you only need a very thin layer.) I had on hand some fresh Thai basil, so I chiffonaded some and put a bit on the cheese. If you don't have fresh, substitute some dried green herbs such as parsley, thyme or even basil.
I made a second sandwich bottom this way as well.
You might need to stir the soup now.
Now that my pan was heated up I sprayed some non-stick spray OR some olive oil from my non-aerosol pump into it. Plop down the cheese sandwich halves, butter side down.
It's probably a good idea to dish up the soup at this point, so it can cool slightly before being consumed. One can produced two nice sized bowls of soup for us.
While those are cooking, prepare the top halves of the bread with butter and garlic salt, then plop them onto the side that's in the pan already.
Only you will know when they are ready to be flipped. Let them get dark golden brown - you want it to be crunchy and golden. Then lay your second half of each sandwich on top of the cheesy half, butter side up, and flip it with a spatula. Repeat.
When the other side is just as golden and brown, remove them from the pan, cut in half and serve with the soup.
Yum. After all this, who wouldn't love grilled cheese with tomato soup?
I had some Campbell's tomato soup Healthy request, the low sodium version to start as my soup base. Gotta watch that sodium. I added the soup to a saucepan, and brainstormed how to make it special. I opened a can of diced low-sodium tomatoes, and spooned in some of the diced tomatoes into the now-empty soup can, until it was about half of the diced tomatoes and liquid. Before dumping it into the pan, however, I filled the can to the brim with *gasp* whole cream.
If you've never made soup with whole cream, you're missing out. It adds an entirely new dimension of creaminess. And, with only about half a soup can of it going in along with some tomato chunks, it's not really all that much. Plus, I never keep milk in the house because it sours before I can use it or consume it. Cream stays "good" for much longer and comes in a smaller container I use up quickly.
If you really would rather not use cream, go ahead and use half and half or whole milk - please, no skim. Yuck. There. I said it.
Moving along to the spices now. To the soup I added about 1 tsp. of garlic powder (not garlic salt, please), 2 generous shakes of chili powder, 1/2-3/4 tsp. ground white pepper, and a generous tablespoon of Italian herbs (a blend of thyme and parsley). I rarely ever measure so realistically, I'm only guessing here. It's important not to add too many strange spices to tomato soup, the purpose is only to dress it up, not cover it up.
So, while that's simmering, I preheated a large fry pan (empty) on the stove at a temperature just a tiny bit below medium heat.
Now, on to prepare the grilled cheese sandwiches. We picked up some amazing Trader Joe's Multigrain sliced bread on Saturday, and I just had to try it for the sandwiches. The outside crust is literally covered in white and dark sesame seeds. Yum. There's about a gram of fiber in each slice, which isn't great but hey if you're eating bread it's never going to be for the fiber it gives you.
Here's another of my must-do's. I always use unsalted butter. This way, I never get salt when I don't want it and if I do want salt - that's what a salt shaker is for. Ha.
So, I lightly buttered one side of my grilled cheese, taking care to butter up to the edges. You will want them crispy. Then LIGHTLY sprinkled the butter with garlic salt. Yes, now I'm adding the salt. It belongs here. I flip the butter side down, then lay some thin pieces of aged white cheddar cheese. (With this pungent of a cheese, you only need a very thin layer.) I had on hand some fresh Thai basil, so I chiffonaded some and put a bit on the cheese. If you don't have fresh, substitute some dried green herbs such as parsley, thyme or even basil.
I made a second sandwich bottom this way as well.
You might need to stir the soup now.
Now that my pan was heated up I sprayed some non-stick spray OR some olive oil from my non-aerosol pump into it. Plop down the cheese sandwich halves, butter side down.
It's probably a good idea to dish up the soup at this point, so it can cool slightly before being consumed. One can produced two nice sized bowls of soup for us.
While those are cooking, prepare the top halves of the bread with butter and garlic salt, then plop them onto the side that's in the pan already.
Only you will know when they are ready to be flipped. Let them get dark golden brown - you want it to be crunchy and golden. Then lay your second half of each sandwich on top of the cheesy half, butter side up, and flip it with a spatula. Repeat.
When the other side is just as golden and brown, remove them from the pan, cut in half and serve with the soup.
Yum. After all this, who wouldn't love grilled cheese with tomato soup?
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