Monday, June 17, 2013

Chilled Avocado Soup

This recipe came from Gwyneth Paltrow's new cookbook 's It's All Good, but we modified it slightly.

Ingredients

zest and juice of three limes
2 large cucumbers, peeled and seeded, roughly chopped
2 avocados, peeled and roughly chopped
1 tablespoon minced garlic
1 teaspoon sea salt
2 sprigs cilantro (for garnish)
fried garlic (for garnish)

Directions
Combine everything and blend using  an immersion blender until it's creamy and smooth. Chill for 30-60 minutes.

Wednesday, June 5, 2013

Thai Red Curry Squash Soup

This has become another staple in our house. We've made versions of this before.

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 large apple
20-24 ounces of butternut squash (frozen or fresh) cut into 1 inch chunks
3 cups broth (chicken or vegetable)
1 teaspoon red curry paste
1/2 cup coconut milk
3 tablespoons chopped cilantro
salt and pepper to taste


Directions

Heat the oil in a stock pot over medium heat. Add onion and cook for 5 minutes; add the apple and cook for another 5 minutes

Add the squash and broth and bring to a boil. Reduce to a simmer and cover for 20 minutes until squash is tender.

Use a hand blender/ immersion blender to puree

Once you have the desired texture, add curry paste, coconut milk, and cilantro.

Add shrimp or croutons if desired.

Notes: 
We serve this with Naan bread and a salad.

Sausage and Polenta Breakfast Casserole

This is a similar take to Cowboy Bread, which is a Snowgoose favorite. This recipe comes from the December 2012 issue of cooking light. The recipe calls to chill it overnight, but we made it all at once.

Ingredients

  • 2 teaspoons olive oil
  • 10 ounce diced chicken andouille sausage
  • 2 cups sliced green onions
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 4 1/2 cups fat-free milk
  • 1 1/2 cups uncooked quick-cooking polenta
  • 1/4 teaspoon salt
  • 4 ounces cheddar cheese, shredded (about 1 cup)
  • 1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  • 2 teaspoons hot pepper sauce
  • 4 large eggs, lightly beaten
  • Cooking spray

  • Directions

  • 1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.
    2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
    3. Preheat oven to 425°.
    4. Uncover dish. Bake at 425° for 25 minutes or just until set.
    5. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.


Greek Chicken Bread Salad

This has become a staple in our house. It's a great way to use up leftover chicken (or turkey) and bread that's gone stale.

Ingredients

  • 3 ounces cubed French bread baguette, crust removed
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 cups chopped romaine lettuce
  • 1 cup sliced red bell pepper (about 1 large)
  • 1/2 cup sliced pepperoncini peppers
  • 1.5 ounces feta cheese, crumbled (about 1/3 cup)

  • Directions
  • 1. Preheat broiler to high.
    2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.
    3. Reduce oven temperature to 425°.
    4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.
    5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.
    6. Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.

Traditional Croatian Fisherman Feast

On our recent trip to Croatia, we had the opportunity to take a cooking class from our hosts on the island of Korcula. Nikola and Maria demonstrated how to make a traditional fisherman feast. They don't use a recipe, so I scribbled some notes as they talked but as Nikola said, "You can;t mess this up."

Ingredients

Several pieces of cod/ hake cut into 3-4 inch pieces (whole fish pieces preferred, but you can use fillets from the grocery store)
olive oil
salt
2-3 potatoes, peeled and thinly sliced
garlic, chopped
1/2 onion, chopped
a couple of teaspoons of Vegetta (a Croatian vegetable bullion)
parsley
bay leaves


Directions

1. Bring a pan of water with olive oil and salt to a boil over high heat
2. Add potatoes to the water with garlic, onion, parsley, and bay leaf. Boil for 5 minutes.
3. You are ready to add fish when the potatoes are soft. Boil fish for a couple of minutes on each side and then flip.
4. Ladle into bowl and serve with bread.