Monday, June 20, 2011
Chilled Peach Soup
This soup can be a starter, side dish, or even dessert and the taste is absolute heaven
Prep Time: 10 min.
COOK TIME 10 minutes
YIELDS 4 cups
4 cups fresh peaches, peeled and sliced (about 5 medium peaches)
1 cup white wine (such as pinot grigio)
1 cinnamon stick (3-inch)
1/8 teaspoon cardamom
2 tablespoons honey
juice ½ lemon
6 ounces plain yogurt
¼ teaspoon vanilla extract
fresh mint for garnish
FIRST In a medium saucepan combine peaches, wine, cinnamon, and cardamom over medium-high heat. Bring to a boil, reduce heat, cover, and simmer for 10 minutes or until peaches are soft.
NEXT Remove peaches from heat and let cool slightly. Puree in food processor or blender until smooth. Add honey, lemon juice, yogurt, and vanilla and pulse until smooth. Thicken with addition yogurt if desired.
LAST Refrigerate until chilled. Ladle into bowls, garnish with fresh mint, and serve.
I made this for Father's Day. Papa Snowgoose (upon hearing that my parents may have added vodka to their soup) said, "Is there more? Mr. Snowgoose liked the complex taste.
I used chardonnay since that's all we had in the house. The mint came from our backyard.
We'll likely eat this again. I ate the leftovers for breakfast!
Sunday, June 19, 2011
3/4 cup chopped kale, ribs and thick stems removed
1 small stalk celery, chopped
1/2 cup apple juice
1/2 cup ice
1 tablespoon fresh lemon juice
1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.
Wednesday, June 1, 2011
This is another Real Simple "classic." As if lasagna wasn't already easy enough, let's try microwaving it to save 5 minutes of cooking time.
Bomb! Epic Fail! (But still edible).
1 15-ounce container ricotta
4 cups baby spinach, chopped (about 4 ounces)
2 cups grated mozzarella (8 ounces)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
kosher salt and black pepper
1 24-ounce jar marinara sauce (2 3/4 cups)
6 no-boil lasagna noodles
In a bowl, combine the ricotta, spinach, 1 ½ cups of the mozzarella, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.
In the bottom of a microwave-safe 8-inch square baking dish, spread ½ cup of the sauce.
Top the sauce with 2 lasagna noodles, ½ cup of sauce, and half the ricotta mixture. Repeat.
Top with the remaining lasagna noodles, sauce, mozzarella, and Parmesan.
Cover with wax or parchment paper, then a plate. Microwave on high (power level 10) until the noodles are tender, 15 to 20 minutes.
Let stand for 10 minutes before serving.
I would not make this again. Traditional lasagna in the oven is just as good and the cheese doesn't blacken. I didn't even cook it for the full time.