Minestrone Soup

After a very long hiatus, I've decided to start blogging my food adventures again. It may not be every week but at least when I make something that stands out to me, I'll post it here. Yesterday I made minestrone soup for our community group with church. People asked for the recipe which inspired me to just post it. Enjoy! (PS, it was even better the next day!)

Minestrone Soup, serves 6 as a main dish (with some good sourdough bread on the side!)

1½ cups dried great northern beans, soaked at least 4 hours
2 Tbs olive oil
1 large onion, finely diced
6 carrots, sliced or diced
3 celery stalks, chopped
1 bunch chard, leaves separated from stems and chopped 
3 garlic cloves, minced
28 oz can diced tomatoes in juice
½ tsp dried rosemary
5 cups chicken broth
5 cups water
1 oz piece of parmesan rind
 kosher salt and pepper to taste

Place soaked beans in large soup pot, cover well with water and boil until tender, about 1 hour. Drain beans and set aside. Rinse soup pot and return to stove. Add oil and heat through. Saute onion, carrots, celery and chard stems only about 10 mins or until beginning to soften. Add garlic and saute another minute. Add tomatoes with juice, rosemary, broth and water. Heat to boiling and then reduce heat and simmer, covered, until veggies are tender, about 30 mins. Add parmesan rind, chard leaves, reserved beans and salt and pepper to taste and cook another 10 minutes or until chard is soft. Mash up some of the beans on the bottom with a potato masher or immersion blender. Stir well, taste for seasoning, and serve with some crusty sourdough bread.

(You can add bacon, potatoes and/or zucchini to this soup as well. Add bacon first, then use a slotted spoon to take it out after it's crispy and reserve until the end. Add potatoes w/the carrots and onion and add zucchini with the chard leaves).

Broccoli Chowder

This makes a surprisingly hearty lunch or dinner. Double the recipe if you want leftovers!

Broccoli Chowder Recipe, serves 4 as a side dish or 2 adults and 2 small kids as a main course
3 strips bacon, diced
2 Tbs butter
1 small onion, diced
2 large garlic cloves, smashed
½ tsp celery seed
2 Tbs tapioca starch (can use all-purpose flour)
2 cups low sodium chicken stock
2 cup milk
4 small red potatoes, cut into large dice
½ head broccoli, chopped into florets
1 yellow bell pepper, seeded and chopped
sea salt and cracked pepper
sliced avocado and crushed red pepper flakes for serving

Heat dutch oven over medium heat. When hot, add bacon and cook until crisp. Reduce heat to low, add butter, onion, garlic and celery seed. Cook until onion is softening. Add tapioca starch and stir. Add chicken stock and milk and bring to simmer. Add potatoes and cook 10 minutes. Add broccoli, bell pepper and salt and pepper to taste. Cook until potatoes and broccoli are tender, about 20 mins more. Serve with crushed red pepper flakes on top and a slice of avocado if desired.

Hearty Pumpkin Soup w/Orange

This sounded like a strange combination, but I happened to have all (well, most) the ingredients on hand so I gave it a try. I am so glad I did because it's surprisingly good! Somehow the brightness of the orange really enhances the flavor of the pumpkin and it melds together beautifully.

Hearty Pumpkin Soup w/Orange Recipe (adapted from The Pumpkin Cookbook), serves 4-6
1 ½ lb pumpkin or kabocha squash, peeled, seeded and diced
1 onion, chopped
1/4 cup brown rice
1 lb carrots, peeled and sliced
5 cups chicken or veggie stock, warmed
1/4 tsp ground nutmeg
2" stick cinnamon
sea salt to taste
fresh cracked black pepper to taste
1 cup frozen peas (I didn't have any so I used edamame and it was good)
1 orange

To a large sauce pan or dutch oven, add pumpkin, onion, rice, carrots and stock. Bring to a boil and add the spices. Reduce heat to low, cover and simmer about 45 mins or until pumpkin has pretty much disintegrated into soup and the carrots and onion are tender. Add peas or edamame and cook just until warmed through, about 5 mins. Remove cinnamon stick.

Cut 4 or 6 (depending on how many people you're serving) thin slices from the center of the orange for the garnish. Grate the rest of the zest and add to soup along with the juice from the orange. Serve in warmed bowls and garnished with the orange slice.

Week 43

Curried Pumpkin Soup with Bacon (from The Pumpkin Cookbook), serves about 6.
2 lb pumpkin, cut in half and seeded
1 Tbs grapeseed oil
1 onion, chopped
1 1/2 cups diced carrots
1 celery stalk, chopped
1 Tbs curry powder
4 cups chicken stock
1/2 lb bacon, cooked until crisp and crumbled coarsely
kosher salt and pepper to taste
grated nutmeg

Preheat oven to 375F. Place halved pumpkin on baking sheet and cook until fork tender, about 45 mins. Remove from oven, let cool and scoop out flesh. Reserve.

Meanwhile, heat grapeseed oil in dutch oven or large saucepan. Add onion, carrots, and celery and saute until starting to sweat. Stir in curry powder and saute another minute. Stir in the stock and add the pumpkin. Puree soup either with immersion blender or by transferring in batches to a blender. Return to pot and check seasoning. Warm through and serve topped with crumbled bacon and grated nutmeg.


Smoky Beef Stew with Hominy
Oil for browning meat
1+ lb beef stew meat
1 tsp smoked paprika
1 tsp ground cumin
2-3 garlic cloves or 1 tsp garlic powder
4 cups beef stock 
1 red potato, diced
1-2 carrots, diced
1 onion, diced
1 bell pepper, diced
1-2 oz smoked sun dried tomatoes
1 zucchini, diced
1 large can (29 oz) hominy (large Mexican corn kernels)
1 cup red wine
1/2 small can tomato paste
kosher salt and fresh cracked black pepper to taste
Cojita cheese for serving

Brown meat in oil in large dutch oven or pressure cooker. Stir in spices (paprika, cumin, garlic powder). Pour in beef stock, cover and cook until meat is very tender (about 30 mins in pressure cooker or a few hours in dutch oven). Add all veggies, wine, and stir in tomato paste. Stir well to dissolve tomato paste. Cook uncovered, stirring occasionally, until veggies are desired tenderness. Adjust seasoning to taste. Ladle into bowls and top with crumbled cojita cheese.

Pumpkin Pie
I'm trying to find or emulate a recipe for a fresh pumpkin pie that I made one time from a label that was on a pie pumpkin a few years back. It used heavy cream instead of condensed or canned milk and was the best pumpkin pie I've ever had. I found a recipe (from Simply Recipes) that seems like it might be close. I don't remember the recipe I used having cardamom or lemon zest, but I can certainly leave those out. Although the lemon zest does sound good. And I do love cardamom but I'm not sure how well it would go with the traditional pumpkin pie spices. So anyways, I'm going to give the Simply Recipes one a shot and see what it turns out like :)

Week 41

Cabbage Rolls from Week 9

Tuscan Cabbage and Beans (adapted from The All New Good Housekeeping Cookbook)
1 Tbs EVOO
2 small onions thinly sliced
2 garlic cloves, thinly sliced
2 lbs cabbage, cored and chopped
1 (14 oz) can diced tomatoes
1 cup water
3/4 tsp kosher or sea salt
several turns of the pepper mill
1 can (15 oz) white beans such as cannellini or great northern, rinsed and drained
1/3 cup chopped fresh parsley

Heat EVOO over med heat in 12" skillet. Add onions and cook until tender, about 5 mins. Add garlic and stir. Add cabbage, tomatoes with their juice, water, salt and pepper. Cover and cook until cabbage is tender, about 30 mins (stirring occasionally). Add white beans and most of parsley. Heat through. Transfer to serving bowls and sprinkle with remaining parsley. Can be a main dish or a side.

Buttery Goodness!

Butter Fried  Parsnips (adapted from All Recipes) to be served along side cabbage rolls (see above)

• 6 parsnips, peeled and thinly sliced lengthwise
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/2 cup butter, melted

1. In a plastic bag combine flour, salt and pepper. Dip parsnips in melted butter (in shallow bowl) and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
2. Pour remaining butter into a large skillet and heat over medium-high. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until golden brown (about 20 mins) turning down heat as necessary to prevent flour coating from burning.

Sausage, White Bean and Spinach Soup (adapted from Woman's Day Magazine, Sept 2011)
1 Tbs EVOO
12 oz Italian sausage
4 cloves garlic, thinly sliced
1/2 cup dry white wine
32 oz low-sodium chicken stock
4 oz small pasta shapes (such as orzo or stars)
1 15oz can cannellini beans (or other white bean)
black pepper
10 oz fresh spinach, thick stems removed
Grated Parmesan and crushed red pepper flakes

Heat oil in large dutch oven or sauce pot over med heat. Add sausage and cook through. Transfer to plate with slotted spoon and slice 1/4" thick. Add garlic to pan and cook about a minute. Add wine and deglaze pot. Add broth and pasta and bring to boil. Reduce heat and simmer until pasta is al dente. Add beans, sausage and pepper to taste. Heat through. Remove from heat and add spinach. Serve topped with Parmesan and crushed red pepper flakes if desired.

Pork Green Chili (inspired but ultimately changed from a recipe at Denvergreenchili.com)

Sorry you mostly see chips here

2 lb pork, cut into bite-sized cubes
2-3 cloves garlic, minced
1/4 tsp pepper
1/4 cup all-purpose flour
oil for browning pork
3 cups finely diced green tomatoes
1 cup diced onion
1 cup diced green chilies (I used a combo of jalepeno, green bell pepper, and Big Jim peppers)
1 cup chicken or veggie stock
2 tsp cumin
1 tsp dried oregano
salt and pepper to taste

In med bowl, mix pork with garlic, pepper and flour so that pork is evenly coated with flour. Heat large skillet to medium-high and add oil (I used refined coconut oil). Add dredged pork and any remaining flour/salt/garlic at the bottom of the bowl. Brown evenly.

Meanwhile, place remaining ingredients in slow cooker. Stir to combine. Top with browned pork. Cover and cook on low about 8 hours or until nicely thickened and pork is tender. Serve with rice or tortillas or just eat out of a bowl with sour cream and cilantro.

Black Bean Chicken Enchiladas (from Week 20) made with leftover pulled pork instead of chicken

Week 40

Week Forty!! Really? How did we get here? I can't believe there are only 12 more weeks left in the year. Actually I just counted the remaining weeks on my calendar and I think we are technically on Week 41. I must have missed one in there somewhere. Anyways, fall is definitely here and Laina keeps asking when we can rake the leaves into a pile so she can jump in them. It's very cute. Now if only she could do all the raking by herself :)

White Bean and Leek Soup with Spinach
Butter or Ghee for sauteeing
2 large leeks, white and light green parts, halved lengthwise and sliced into thin half moons
2 garlic cloves, minced
4 cups vegetable or chicken stock
2 cups water
1 large bay leaf
1/2 cup dry small pastina or orzo
salt and pepper to taste
2 cups cooked white beans (cannellini or similar)
2 cups packed fresh baby spinach or similar green

Saute leeks in butter in dutch oven. Add garlic and cook one more min. Add stock, water and bay leaf and bring to boil. Add pasta and cook until pasta is al dente. Add salt and pepper to taste and then stir in beans and spinach and heat through. Serve topped with a sprinkling of red pepper flakes and a good grating of Parmesan cheese.


Spaghetti Squash with Meat Sauce
Cut one spaghetti squash in halve the long ways. Scoop out seeds. Place on baking sheet and roast at 400F for about 45 mins or until fork tender. Meanwhile, brown ground beef in medium sauce pot and then add tomato sauce of choice. When sauce is ready, shred squash with forks to look like spaghetti strands and then top with sauce. Serve with parmesan cheese if desired.

Week 39

Poblanos stuffed with Polenta, Cojita and Spinach
3 cups veg. broth
1 cup water
1 cup dry polenta
6-8 large fresh poblano or pasilla chilies
2 Tbs EVOO
1 cup diced red onion (about half a large one)
1 med red bell pepper, diced
3 large garlic cloves, minced
2 cups packed baby spinach leaves, coarsely chopped
2 Tbs minced fresh sage
1/8 tsp pepper
1 tsp smoked paprika
1 tsp ancho chilie powder
1 cup cojita (or feta) cheese, divided

Preheat oven to broil. Place chilies on baking sheet and roast, turning frequently, until charred. Remove from oven, place in towels or brown paper bag to steam a bit and let cool. When cool, peel, slice down one side and remove seeds. Set aside.

Meanwhile, heat broth and water in 4-qt stock pot to boiling. Whisk in polenta. Boil 2 minutes, whisking constantly. Reduce heat to low, cook, uncovered about 30 mins, stirring regularly, until soft and creamy.

Heat oil in heavy skillet and saute onion bell pepper and garlic until softened, about 5 mins. Stir in spinach and cook just until wilted, about a minute. Stir in sage, pepper, and spices. Season with salt to taste. Stir spinach mixture into polenta. Stir in 1/2 cup cheese. Divide filling among chilies. Arrange slit side up on a baking sheet. Sprinkle with remaining cojita. Broil about 5 mins or just until cheese is browning. Remove from oven and sprinkle with additional paprika and chili powder if desired.

Laina wanted me to take a pic of her plate

Raw Kale Apple Salad
1 bunch kale, de-stemmed and coarsely chopped
1 shallot, minced
1 apple, cored and chopped
1/4 cup apple cider vinegar
1/4 cup EVOO
1/2 tsp salt

Mix all ingredients in large bowl and massage with clean hands until kale is wilted. May be made upto a couple days in advance and stored in fridge.

Chickpea Patties
2 cups cooked chickpeas (or 1 15 oz can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt)
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp ground corriander
1/8 tsp ground cinnamon
2 tsp minced garlic
1 tsp minced fresh ginger
3 Tbs EVOO
2 Tbs fresh squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 Tbs finely diced bell pepper
1/4 cup loosely packed minced fresh flat leaf parsley

Preheat oven to 375 and line baking sheet w/parchment paper. Combine chickpeas through 2 Tbs fresh lemon juice in food processor and pulse until smooth and well combined, scraping down sides. Transfer mixture to bowl and fold in rice, bell pepper and parsley. Shape mixture into 1/4" thick patties, about 3 inches in diameter. Place on prepared pan and bake for 20-25 mins, until patties crisp up on the outside. They will firm up as they cool. Serve atop mixed greens with a yogurt dressing (simply mix plain, thick yogurt with a few Tbs lemon juice and salt and pepper to taste. You can add grated cucumber if you like).

Farro with Squash and Greens
4 Tbs butter, divided
1 small acorn or delicata squash, peeled, halved, seeded and cut into 1/2" cubes
kosher salt and cracked pepper
1/2 bunch greens of choice (kale, beet greens, chard, whatever), center stems removed and leaves roughly chopped
1 Tbs EVOO
3/4 cup farro (Italian wheat berries)
3/4 cup diced onion
1 small garlic clove, thinly sliced
1/4 cup dry white wine
2 cups veg stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan

Preheat oven to 375F. Melt 1 Tbs butter in large oven proof skillet. Add squash, season w/S&P, toss to coat. Spread out on rimmed baking sheet and roast, turning squash every 10 mins, until tender, about 35 minutes total. In same skillet, saute greens until wilted, adding more butter or EVOO as necessary. Remove from skillet and set aside. In same skillet, heat 1 Tbs EVOO, add farro and toss to coat. Roast in oven until toasted, stirring once, about 6 mins total. Transfer to bowl. Melt remaining butter in skillet. Add onion and cook until translucent, stirring. Add garlic, stir. Add wine and increase heat to high. Reduce by about 3/4, about 2 mins. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed. Continue adding small amounts of stock mixture and cooking until the farro is tender. Stir in roasted squash, greens and Parmesan. Heat through and serve immediately.

Chicken Tortellini Soup (from Mama Manifesto)

Fingerling Potato Salad (from my Worth Repeating post)

Week 38

Some super tasty recipes for you all this week! And warmer dishes for the changing of the seasons. The leaves are starting to turn here and it's beautiful. I hope to take a trip to the mountains this weekend to see all the fall colors. Enjoy these tastes of fall for the week :)

Yam and Black Bean Burritos, serves 6 (adapted from Woman's Day Sept 2011)

EVOO

1 med yam or sweet potato, peeled and cut into 1/2" chunks

1 small red onion, diced

kosher salt and pepper

1 15-oz can black beans, drained and rinsed

1 Tbs chopped chipotles in adobo

1 small bunch spinach, chopped

juice from half a lemon (or one lime)

6 oz pepper jack cheese, shredded

6 whole wheat tortillas

Heat oil in large cast iron skillet. Add yams, onion and salt and pepper. Cook, stirring, until yams are tender, about 10 mins. Add beans and choptles in adobo and cook for another minute. Add spinach and cook, tossing just until spinach is wilted, about a minute. Divide the yam filling mixure evenly between the tortillas and sprinkle cheese on top. Roll into enclosed burritos (so all sides are closed), and place back in skillet, seam side down, and cook until golden, turning to "toast" each side. Serve with a side green salad.

Chicken Not Pie (adapted from Prevention Magazine, an old issue that I don't have the date for since I ripped out the page and it doesn't have it on there.) This has all the flavors of chicken pot pie, but without the pie crust so it's a healthy version. Serves 4.

3 Tbs EVOO

1 small onion, chopped

1 1/2 cups chicken stock

1 cup dry white wine

1 Tbs chopped fresh tarragon (this is my new favorite herb!)

4 boneless, skinless chicken thighs

1 lb yukon gold potatoes, cut into 1" cubes

2 med carrots, sliced

1 1/4 tsp kosher salt

pepper

1/2 lb green or wax beans, trimmed and cut into 1" pieces

juice from one lemon
1 cup frozen peas
chopped fresh parsley for topping

Heat EVOO in dutch oven, add onion and cook a few mins, until beginning to soften. Add stock, wine and tarragon. Bring to a boil, add chicken, reduce heat to low, cover and simmer until chicken is cooked (about 10 mins). Remove chicken to cool. Stir in potatoes, carrots salt and pepper to taste. Simmer until potatoes are almost tender, about 20 mins. Add green beans and cook about 10 mins more, or until all veggies are tender. Shred or chop chicken and return to pot (along w/juices). Stir in lemon juice and peas. Taste and adjust seasonings. Warm through and serve topped w/chopped parsley.

Cream of Zucchini Soup (adapted from a recipe from Natural Grocers). This is another good way to use up some zucchini from the garden that seems to just keep on coming! Serves 4.

2 Tbs EVOO
1 Tbs butter
1 med onion, chopped
2 lbs zucchini, roughly chopped
1 tsp dried oregano
salt and pepper to taste
2 1/2 cups vegetable or chicken stock
4 oz crumbled blue cheese
1 cup half and half cream

Heat oil and butter in large saucepan. Add onion and cook over low heat until tender. Add zucchini, oregano, salt and pepper and cook over low heat about 10 mins, stirring. Add broth and bring to boil. Lower heat, tilt lid on pan and simmer gently about 30 mins, stirring occasionally. Stir in blue cheese until melted. Process soup in blender or with immersion blender until smooth. Return to pan and add half and half, stirring, but do not boil. Adjust seasoning to your liking and serve in heated soup bowls. You can swirl in more half and half if desired. Garnish with oregano and extra cheese if desired.

Chili based on Cooking With Michele's recipe

Pizza Night - I've decided (much to the delight of my family) that I want to do a weekly pizza night on Saturdays. I've pretty much figured out which sourdough crust recipe works best for me and then of course the toppings are limitless. The crust recipe is as follows:

1 1/2 cups sourdough starter (at 100% hydration)
1 1/2 cups unbleached bread flour
1 Tbs EVOO
1 tsp kosher salt
1 Tbs or so of water if needed

Mix all ingredients in bowl and knead until soft and very smooth. Cover and let rest about 1/2 hr. You're not really looking for a rise so much as just letting the gluten relax and the sourdough flavor to permeate a bit. Roll out to desired thickness (I prefer a pretty thin crust), top with desired toppings and bake at 450 F for about 15-20 mins. You can also pre-bake the crust first for about 10 mins and then top and bake again later.

Week 37

I have to apologize for the lack of photos lately. We have misplaced our camera which is bad not only for food photos but also for family (well, kid) photos.

Green Tomato Gazpacho (this is what to do with those green tomatoes on the vine that will not have time to ripen before the frost hits), 6 servings, adapted from Bon Appetit Magazine, Sept 2011

 2 1/4 lb green tomatoes, coarsely chopped

1 seedless cucumber, coarsely chopped

1 shallot, chopped

1 jalapeno, seeded and chopped (more or less to taste)

1 tsp minced fresh cilantro

1 small garlic clove, chopped

1 Tbs honey

1 slice thick bread, cut into large pieces

1/2 cup EVOO

1/3 cup fresh lime juice

1 1/2 Tbs lime zest

1 Tbs minced fresh basil

kosher salt and cracked pepper

1/3 cup cubed watermelon or canteloupe

1 Tbs thin sliced fresh mint leaves

Put tomatoes through garlic in blender or food processor. Puree until smooth. While running, add honey, then bread, then oil. Puree until smooth. Stop machine and add lime juice, zest and basil. Season w/salt and pepper. Cover and chill until cold. Ladel into serving bowls and garnish with melon and mint.

Roasted Salmon, Tomatoes and Cauliflower, serves 4
1/4 cup golden raisins
2 small red onions, cut into wedges

1 small head cauliflower, cored and sliced 1/4" thick

1 pint grape or cherry tomatoes

2 Tbs EVOO
kosher salt and cracked pepper
1 1/2 lb salmon filet

1/2 tsp curry powder

Heat oven to 425 F. Place raisins in small bowl and cover with warm water to soften. Meanwhile, place onions, cauliflower, and tomatoes on 2 rimmed baking sheets. Toss each with 1 Tbs EVOO and salt and pepper. Roast for 20 mins.

Season salmon w/curry powder and salt and pepper. Place on baking sheets and continue roasting until salmon is done and veggies are tender, about 12-15 mins more. Transfer salmon to plates, toss veggies with softened drained raisins and serve.

Zucchini Fritters, serves 4
6 cups grated zucchini
1 1/4 tsp salt, divided
3 large eggs
1 clove garlic, pressed thru garlic press

1/2 cup minced scallions

1/2 cup chopped fresh parsely
3 Tbs chopped fresh basil
zest from one lemon
1 cup dried breadcrumbs
EVOO
cherry tomatoes, shaved cucumber and plain yogurt for serving

Toss grated zucchini with one tsp salt and set aside in colander to drain.

Meanwhile, beat eggs in large bowl. Add drained zucchini, garlic, scallions, parsley, basil and lemon zest. Stir in bread crumbs. To check seasoning, fry a small amount of mixture then add salt and pepper to batter as needed. Fry batter by 1/2 cup measurements on oiled skillet or griddle. Cook until golden and then flip and cook until cooked through. Garnish with tomatoes, cucumber and yogurt.

Week 36

Slow Cooker Pork and Black Bean Soup
see recipe from Week 7

Smoky Cheese Enchiladas (adapted from a recipe by Williams-Sonoma), serves 4-6
2 cups low-sodium chicken broth, heated to boiling
6 dried New Mexico chilies, seeded and torn into small pieces
2 Tbs grapeseed oil
1/2 onion, chopped
2 large cloves garlic, minced
28oz can whole tomatoes with juices
2 tsp chopped fresh oregano
1/2 tsp ground cumin
sea salt to taste
3 cups shredded white cheddar cheese
1 bunch green onions, white and light green parts, thinly sliced

1 tsp dried chipotle chili powder, or to taste
12 corn tortillas
8 oz queso fresco, crumbled

In glass bowl, combine hot broth and chilies and let stand until soft, about 10 mins. Drain and reserve broth.

Heat oil in skillet over med-high heat. Add onion and sweat about 2 mins. Add garlic and cook about one min. Transfer to blender. Add tomatoes and their juices, chilies, oregano and cumin and process until smooth. Return mix to the skillet and cook over med heat until bubbling, stirring. Stir in one cup of the reserved broth. Season to taste w/salt. Continue to cook, stirring occasionally, until reduced and thickened a bit, about 10 mins. Remove from heat, pour a thin layer of sauce in bottom of 8x12" baking dish and set aside.

In large bowl, combine cheddar, green onions and chipotle powder.

Heat tortillas one by one and fill with about 2 Tbs of cheddar mixture. Roll up and place, seam side down, in baking dish. Continue until all the tortillas are filled and in dish. Pour remaining enchilada sauce over the top to cover completely. Top with remaining cheddar mixture. Bake at 375 F until cheese melts and tortillas have absorbed sauce, about 25 mins. Top w/queso fresco and bake another 5 mins.


Broccoli Cheddar Soup, adapted from Women's Day magazine, serves 4
2 slices bread, cut into 1/2" pieces
2 Tbs EVOO
2 celery stalks, chopped
2 garlic cloves, minced
1 onion, chopped
1 med russet potato, cut into 1/2" pieces
1 bunch broccoli, stalks peeled and thinly sliced
kosher salt and pepper
1 cup milk
1/4 tsp fresh grated nutmeg
6 oz sharp cheddar, grated

Heat oven to 400F. Toss bread with 1 Tbs EVOO, place on rimmed baking sheet, and bake until golden and crisp, about 5-7 mins. Set aside.

Heat 1 Tbs EVOO in large saucepan over med heat. Add celery, garlic, onion, potato and broccoli stalks. Saute until just tender, 5-6 mins. Salt and pepper to taste.

Meanwhile, cut remaining broccoli into small florets. Add florets and 3 cups water to the veggies. Cover and bring to boil. Cook until broccoli is just tender, maybe one minute. Remove from heat and puree the veggie mixture by either putting in blender in batches or using an immersion blender. Add milk and nutmeg and simmer to heat through. Add cheese and stir until melted. Serve with croutons.

Pork with Lentils adapted from Women's Day magazine, serves 4.

1 cup dry lentils, rinsed
kosher salt and pepper
3 Tbs EVOO
1 1/4 lb pork tenderloin
2 Tbs red wine vinegar
2 tsp dijon mustard
1 celery stalk, finely chopped
1 med carrot, finely chopped
1/2 small red onion, chopped
1/2 cup walnuts, toasted
2 Tbs fresh tarragon, chopped

Heat oven to 400F. Bring 4 cups of water to a boil. Add lentils and 1 tsp salt and simmer, stirring occasionally, until tender, about 20 mins. Drain.

Meanwhile, heat 1 Tbs EVOO in ovenproof skillet over med-hi heat. Season pork a/salt and pepper and brown in skillet, about 8 mins, turning to brown all sides. Transfer skillet to oven and roast until desired doneness. Let rest 5 mins before slicing.

In large bowl, whisk together vinegar, mustard, 2 Tbs EVOO and 1/4 tsp salt and 1/4 tsp pepper. Add lentils, celery, carrot onion, walnuts and tarragon and toss to combine. Serve with sliced pork.

Week 35

Ratatouille (this is basically a mixture of summer veggies that can be prepared in a number of ways. I like to dice my veggies into bite-sized pieces then sautee them before letting them simmer for a bit to meld the flavors)
EVOO for sauteeing
1 onion, chopped
1 small eggplant (or half a large one), cubed
3-4 garlic cloves, minced
1-2 yellow summer squash, cut in half the long way then sliced thickly
1-2 zucchini, cut in half the long way then sliced thickly
1 red bell pepper, roughly chopped
28 oz can diced or stewed tomatoes
1/2 tsp thyme or oregano or your choice of herbs
kosher salt and pepper to taste

Heat EVOO in large dutch oven. Add onion and eggplant and sautee until starting to soften. Add garlic, squash, zucchini and bell pepper and cook, stirring, until starting to sweat. Add tomatoes, thyme, salt and pepper. Bring to boil, reduce to simmer, cover and cook about 20 mins or until veggies are tender but not falling apart. You can serve as-is, with some crusty bread, over pasta, or as a side dish.

Chicken Tortilla Soup (this was a total throw it together, clean out the fridge kinda meal)
EVOO for sauteeing
1 onion, chopped
3 celery stalks w/leaves, chopped
2 cups chicken stock
4 cups water
1 zucchini, sliced
1 cup frozen corn kernels
shredded meat from 4 cooked chicken thighs
salt and pepper to taste
1/2 cup or so chopped cilantro
lime wedges, tortilla chip strips, salsa, sour cream and/or cheese for topping

Sautee onion and celery  in EVOO in stock pot. Add stock and water and bring to boil. Add zucchini, corn, chicken and salt and pepper. Cook until heated through. Add cilantro and remove from heat. Serve in bowls with lime squeezed over the top and with additional toppings as desired.

Eggplant Parmesan (adapted from the All New Good Housekeeping Cookbook)
Cut one eggplant into 1/2" thick slices. Brush both sides of cut pieces w/EVOO, sprinkle w/kosher salt and place in single layer on baking sheet. Place in 450 F oven for about 15 mins, then turn slices and bake another 10 mins or until soft and golden.

Meanwhile, in 12" skillet, heat 28 oz can of diced tomatoes (w/juices), 1/4 tsp salt and 1/4 tsp pepper. Heat until reduced and thickened some. Stir in 1/4 cup chopped fresh parsley.

Reduce oven temp to 400. In 8x8 baking dish, layer half of eggplant, spread on some sauce, and top with sliced mozzarella. Repeat layers, ending w/mozzarella and then sprinkle grated parmesan over top. Bake until bubbly, about 15-20 mins. Let sit about 10 mins before cutting and serving.

Penne with no-cook Tomato Sauce
2 lbs ripe tomatoes, chopped
1 cup loosely packed basil leaves, sliced
8 oz fresh mozzarella cheese, cubed
2 Tbs EVOO
1 Tbs red wine vinegar
1 tsp salt
1/4 tsp pepper
1 lb penne

Combine all ingredients except penne in bowl and toss to combine. Let sit 15 mins to one hour for flavors to meld. Cook penne to al dente, drain and toss with marinated tomatoes.

Week 25

This week I've got a couple unconventional summer items - chili and pork soup. I know it's not really summery type food, but both used ingredients that I had on hand. I hope you can still enjoy something warm on a hot day :)

Orange Ginger Beef
1 lb beef (preferably grass-fed, I used ground beef but sliced steak is actually nicer)
1 med red onion, cut into 8 wedges
1 med orange or red bell pepper, cut into strips
1 orange, zest and juice
1 tsp minced gingerroot
1/2 tsp salt
about 6 oz sugar snap peas
1 med jicama, peeled and cut into strips
hot cooked rice or warm pitas for serving

Brown beef in skillet. When almost fully browned, add onion and bell pepper. Saute until beef is browned and onion is just sweating. Mix orange zest, juice, ginger and salt in small bowl and set aside. Spoon rice into wide bowl, top with beef mixture. Top that with a handful of jicama and a handful of snap peas. Pour sauce over. Or you can mix it all up in a bowl and spoon into pitas.

Sow Cooker Oriental Pork Soup, adapted from Betty Crocker's Slow Cooker Cookbook, serves about 4
1 lb pork, cut into cubes
2 large carrots, julienned
4 med green onions, thickly sliced
1-2 garlic cloves, minced
1/4 cup soy sauce
1 tsp minced gingerroot
1/8 tsp pepper
3 cups water
1 cup sliced mushrooms
1 cup bean sprouts
hot cooked rice for serving

Mix all ingredients except mushrooms and bean sprouts in slow cooker (4-6 qts). Cover and cook on low for about 6-7 hours, or until pork is cooked through. Stir in mushrooms, cover and cook just until heated through, about another 15 mins. Serve over hot cooked rice and top with bean sprouts.

Chimichurri Flank Steak, from Bon Appetit magazine
2 lbs flank steak
marinade:
1/2 cup red wine vinegar
1 tsp kosher salt plus more
3-4 garlic cloves, sliced
1 shallot, finely chopped
1 fresno chilie or jalepeno, finely chopped
2 cups minced fresh cilantro
1 cup minced flat leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup EVOO

Whisk all marinade ingredients together and reserve 1/2 cup for serving. Marinate flank steak in glass dish in fridge overnight. Remove meat, pat dry, and grill until desired doneness. Serve with reserved sauce over top and beet and carrot slaw, below.

Beet and Carrot Slaw
1/4 cup plain greek yogurt
1 tsp finely grated orange zest plus 3 Tbs fresh o.j.
1 Tbs fresh lemon juice
1 Tbs finely chopped fresh dill
5 2" diameter beets (preferably candy strip beets as they won't bleed into the dressing), peeled and julienned
1 med carrot, peeled and julienned
kosher salt and pepper

Whisk yogurt, orange zest, juices and dill in med bowl. Add beets and carrot and toss to combine. Season to taste w/salt and pepper.

Smoky Chili
1 lb ground beef, preferably grass-fed
1 onion, chopped
2 cloves garlic, minced
2 Tbs chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/8 to 1/4 tsp cayenne powder or to taste
1/4 tsp ground corriander
1/4 tsp ground cardamom
1/4 tsp ground turmeric
1 Tbs unsweetened cocoa powder
1 Tbs molasses
1 can beer (your choice on type)
2 cans beef broth
1 cup dried pinto beans, soaked overnight
1 cup dried kidney beans, soaked overnight
1 8-oz can tomato sauce
1 15-oz can diced tomatoes
1 Tbs balsamic vinegar

Brown beef, onions and garlic in dutch oven. Add spices and saute about 30 seconds. Add remaining ingredients except tomato sauce, diced tomatoes and balsamic vinegar. Bring to boil, reduce to simmer and cook until beans are tender, about 2 hours. Add tomatoes and vinegar at the end and heat through. Serve with your favorite chili fixins such as chopped onions, shredded cheese, sour cream and chopped fresh cilantro.

Worth Repeating

I made two meals in the last week which I just linked to in previous posts. Well, they were so absolutely delicious that I decided I just had to post my version of the recipes here, with pics! They are both low glycemic yet totally filling, satisfying, and delicious. You know when you eat something and your body all but verbally thanks you for the life-giving nutrients that sustain and the burst of flavors that wow? Well these two meals were that for me. I hope they are that for you, too.

The warm salad with potatoes and bacon tasted like something you could order from a fancy restaurant. The kids loved the bacon and potatoes (especially the purple potatoes) but didn't really care for the wilted greens. The carrot and fennel soup was amazing, and I've never had fennel before. Well at least not the fresh kind. I've used dried fennel seeds a lot. But yes, truly amazing. My senses were wowed by the bright yet warm combination of the carrots and the fennel. I didn't even have the orange juice or orange olive oil that the original recipe calls for and I still loved every bite! Enjoy!

Warm Salad with Fingerling Potatoes and Bacon, serves about 3
(adapted from Door To Door Organics recipe which was adapted from an Epicurious.com recipe)
1 pound small fingerling potatoes, unpeeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme (I used several sprigs)
1 teaspoon sea salt
8 cups bite-size pieces spinach leaves
4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded (if you don't have dandelion greens you could sub more spinach or another green which could stand up to the wilting action of the dressing)
1 cup fresh Italian parsley leaves
3 tablespoons red wine vinegar
12 ounces thick slices bacon, cut into 1" pieces (preferably from pastured pork but that is extremely hard to find around here so the next best thing is a nitrate-free, organic version)
1/4 cup sliced shallots

Scrub potatoes under running water and pat dry. Toss in a 9x9" roasting pan w/2 Tbs of the EVOO and the thyme and salt. Roast at 425 F for about 40 mins or until fork tender. Remove from oven and let cool about 10 mins before halving lengthwise.

Toss spinach, dandelion greens, and parsley together in serving bowl.

Meanwhile, cook bacon in large cast iron skillet over med-hi heat. When browned and starting to crisp up, add shallots and cook another minute or two, until shallots are tender. Add remaining 2 Tbs EVOO and the red wine vinegar. Turn off heat and stir to combine everything. Top greens with bacon and potato mixture, tossing to wilt the greens. Serve immediately.

Carrot and Fennel Soup, serves about 4
(adapted from 101 Cookbooks)
1 gallon bag frozen veggie trimmings (I've been saving my washed trimmings from various veggies so I can make my own vegetable broth. This batch had cabbage, red chard, broccoli, and something else I can't remember)
8-10 cups water
EVOO for sauteeing
1 fennel bulb,sliced (reserve fronds)
1 1/2 lbs carrots, peeled and thickly cut on the diagonal
1-2large cloves garlic, thinly sliced
kosher or sea salt to taste
2 cups cooked wild rice
one poached egg per person that you're serving
fresh grated Parmesan for serving, if desired

Place your frozen veggies in a stock pot and add enough water to cover. Bring to boil and then simmer about an hour. Skim out veggies and you will be left with a beautiful vegetable broth.

Saute carrots and fennel in the EVOO over med heat until beginning to sweat. Add garlic and saute another minute. Transfer to soup pot. Simmer until carrots are tender. Salt to taste (note - if you make your own broth like I did, you will need a considerable amount of coarse sea salt. I think I used 1-2 Tablespoons total). Add cooked rice and heat through.

While the rice is heating in the soup, poach the eggs. Fill a wide skillet with water and add a splash of white vinegar. Bring to boil and then reduce to a gentle simmer. One at a time, break an egg into a small cup and then gently tilt the cup into the simmering water and let the egg flow out. Continue with as many eggs as you need (or as many as will fit in your skillet, trying to keep the eggs separate). Turn off heat, cover skillet, and set timer for 4 minutes. At high altitude, that gives you a just-beginning-to-solidify yolk. Ladel the soup into bowls and top with poached egg. Garnish with grated Parmesan, fresh cracked pepper, and reserved fennel fronds. (And that is my very first attempt at real, 100% wild-yeast sourdough bread in the pic below).

Week 10

This week my parents are coming in for a visit. It's always fun when they come because we grocery shop and cook a lot :) I am planning a few dishes around what's coming in my produce box, but since we'll probably decide what to eat once they get here, I may post more recipes later in the week.

Curried Red Lentil, Chickpea, and Kale Soup (serves 4-6, adapted from One For the Table)
3 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 bunch red kale, center stalks removed, and finely chopped (about 2 packed cups)
1 cup red lentils
1 (15 oz) can chickpeas, drained (or about 1 1/2 cups cooked if you make your own)
4 cups low-sodium vegetable broth (I'm using chicken broth)
1 (15 oz) can coconut milk
2 teaspoons hot curry powder
1 teaspoon yellow mustard seeds
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
several shakes of salt, to taste

Heat oil in large saucepan or stock pot. Add onion, carrots, celery and kale. Saute until starting to soften. Add lentils, chickpeas and broth and bring to boil. Reduce heat, cover and simmer about 20-30 mins or until lentils are very tender and falling apart. Use immersion blender or a potato masher to further break up and puree lentils. Add remaining ingredients (coconut milk and spices), cover and simmer until heated through (about 10 more mins).

Split Pea Soup (6 servings, adapted from The All New Good Housekeeping Cookbook)
2 Tbs EVOO
2 white turnips, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 med onion, chopped
1 lb dry split peas, picked through and rinsed
2 smoked ham hocks (or 1 smoked shank)
8 cups water
1 bay leaf
1 tsp salt
1/4 tsp ground allspice

Heat oil in 5 qt dutch oven. Add turnips, carrots, celery and onion. Cook, stirring, until carrots are tender-crisp, about 10 mins. Add remaining ingredients (split peas through allspice) and heat to boiling. Reduce heat, cover and simmer about 45 mins or until peas are very tender. Discard bay leaf. Transfer ham hocks to cutting board, discard skin and bones. Finely chop meat, return to soup, heat through, and serve.

Open Face Reuben Sandwiches (this will probably be a lunch, but could make a great dinner with some side veggies)
deli-style rye bread
pastrami
high-quality sauerkraut (I like Bubbies brand) 
Swiss cheese
homemade thousand island dressing (combine mayo, ketchup, relish, salt and pepper to taste)

Spread thousand island on bread. Pile the pastrami on top of the bread, pile on some sauerkraut, place a slice
of Swiss cheese on top of that. Generously butter a skillet, place sandwiches into skillet, cover w/tilted lid (so steam can escape). Cook until browned on the bottom and cheese is melted.

Week 7

Cold Sesame Noodle Salad (This may end up being a lunch - serves 4)
For the sauce, mix the following ingredients:
3 Tbs toasted sesame oil
3 Tbs soy sauce
1 Tbs grated ginger
1 large clove garlic, pressed
Sriracha sauce (or similar) to taste - I put about a 1/4 teaspoon

Toss the following in large bowl with the sauce:
8 oz soba noodles (if you can't find soba noodles in the Asian section, you could use whole-wheat spaghetti), cooked according to package, drained and rinsed in cold water
1 cucumber, quartered lengthwise and sliced
4 scallions (white and light green parts), sliced
2 med carrots, grated
1 cup fresh cilantro, chopped
1/2 cup peanuts, toasted and chopped

Waiting for their crusts

Chicken Pot Pie (This pie only has a top crust which keeps the glycemic index lower)
3 lbs bone-in chicken (parts or whole)
8 cups low sodium chicken broth or stock
3 Tbs olive oil
2 leeks (white and light green parts, sliced into 1/2 moons. After slicing, place in bowl of water and swish to remove dirt, then drain in colander)
1 cup coarsely chopped cauliflower 
4 med carrots, thickly sliced
kosher salt and pepper
1/4 cup flour
1/2 cup dry white wine
1 1/2 cups frozen peas
1 cup fresh flat leaf parsley, chopped
1 Tbs chopped fresh tarragon
 1 homemade pie crust

Topped and ready to bake

Place chicken in large pot and add enough broth to cover (add water if the broth doesn't cover). Bring to boil, reduce heat and simmer until chicken is cooked through, about 20 mins. Transfer to bowl and when cool, discard bones and shred meat. Reserve 2 1/2 cups broth and freeze the remaining broth for another use. Meanwhile, heat oven to 375 degrees F. Heat oil in large pot over med-high heat. Add leeks, cauliflower, carrots, and 1/2 tsp salt and cook about 10 mins, until veggies begin to soften. Stir in flour and cook 1 min. Gradually stir in wine and the 2 1/2 cups reserved chicken broth; bring to boil. Add peas, parsley, tarragon, chicken, 1/2 tsp salt and 1/4 tsp pepper. Transfer mix to 2 qt baking dish (9" round or 8" square). Place the pie crust on top and cut vents in the top of crust. Or, place filling into individual serving bowls and top with individual pie crusts. Place dish or bowls on rimmed baking sheet and bake until top is golden brown, about 35-40 mins. If needed, protect the edge of the crust from over-browning w/a pie shield. Let rest about 15 mins before serving.

Slow-Cooker BBQ Beef (Serves 6)
1 8-oz can tomato sauce
1/4 cup blackstrap molasses
2 Tbs cider vinegar
2 Tbs brown sugar OR succanat OR coconut sugar
1 Tbs chopped chipotles in adobo plus 2 tsp adobo sauce
2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
2 red onions, sliced
2 cloves garlic, chopped
2 1/2 lb beef brisket
6 whole grain rolls for serving
coleslaw and pickles for serving (see below for coleslaw recipe)

In large slow cooker, combine all ingredients through pepper. Stir in onions and garlic. Cut beef crosswise into 3 pieces and add to slow cooker. Cover and cook on low about 8 hours or until meat easily pulls apart. Shred beef w/two forks and stir back into the cooking liquid. Serve on rolls and top w/coleslaw and pickles.

Coleslaw:
1/4 cup mayo
1/4 cup plain yogurt (I prefer full-fat)
1 Tbs agave nectar
1 tsp lemon juice
1/2 Tbs white vinegar
1/2 Tbs dijon mustard
1/4 tsp either celery seed OR caraway seeds
1/4 tsp salt
a few turns of the pepper mill
2 1/2 cups shredded cabbage (about 1/2 small head)
1 cup grated carrots

In large bowl mix everything through pepper. Add cabbage and carrots and stir well to combine. Chill well before serving (make this in the morning when you put your meat in the crock and you'll have homemade coleslaw to top your bbq beef sandwiches when you get home from work!)

Roasted Cipollini Onions and Tomatoes with White Beans (Vegetarian)
I'm getting some Cipollini onions in my produce box this week so I had to Google them to find out what they are. Sounds like they are delicious when roasted so I'm going to make this recipe I found from the Smitten Kitchen. It looks amazing!

Garlicky Shrimp and Spinach w/Ciabatta  (This fed 2 adults and 2 small children. If you want to feed 4 adults or bigger kids, I'd double. You will be able to use the loaf of ciabatta in both the cipollini recipe and this one.)
EVOO for sauteing + extra for drizzling
4 cloves garlic, thinly sliced
1 red chile, thinly sliced (you can seed this for less heat or use red pepper flakes)
kosher salt and pepper
1 lb raw medium shrimp, peeled and deveined (I use wild-caught shrimp b/c farmed shrimp is usually fed an unnatural diet)
1/3 cup dry white wine
1 bunch spinach, thick stems removed, washed and drained
4 thick slices ciabatta bread

Heat EVOO in large skillet and saute the garlic, chile and 1/4 tsp salt and a few turns of cracked pepper. Add shrimp and cook 1 min. Flip shrimp, add wine and bring to boil. Add spinach and cook, tossing, until just beginning to wilt, about 1 min. Toast your ciabatta bread, drizzle w/EVOO and top w/shrimp and spinach.

Salmon w/Pineapple Rice (serves 4)
1 cup brown rice
8 oz pineapple chunks, drained
1-2 jalapenos, seeded if desired and finely chopped
1/2 cup fresh cilantro, chopped
4 pre-marinated salmon fillets (I like the wild Alaskan marinated salmon from Costco)

Cook rice according to package, fluff w/fork and fold in the pineapple, jalapeno and cilantro. Meanwhile, cook salmon in skillet or on grill according to package and serve atop rice and serve with a side salad or grilled veggies of choice.


Slow Cooker Pork & Black Bean Soup (serves 6)
6 cups low sodium chicken broth
1 large red onion, chopped
4 cloves garlic, chopped
1 Tbs chopped chipotles in adobo sauce, plus 2 Tbs sauce
2 tsp ground cumin
1 lb dried black beans, sorted, rinsed, and soaked overnight
2 lb pork shoulder (you'll have to fish out the bones later or if you go w/boneless you only need 1 1/2 lbs)

Combine all ingredients in large (6 qt) slow cooker and cook on high about 8 hours or until beans are tender and pork pulls apart easily. Shred pork w/forks if needed, and use a potato masher or immersion blender to puree the soup to desired consistency (I like some beans still whole but a thick sauce). Season to taste w/salt and pepper and serve topped w/salsa, sour cream and chopped cilantro.