Tortilla Soup Verde

This soup is so good that I can days for consecutive days and not tire of it. Buy and shred a roasted chicken to make it even easier to make than it already is.

Ingredients

1/4 cup of vegetable

6 corn tortillas

1 16-oz jar of salsa verde

1/2 cup water

4 cups of chicken broth

1/2 bunch of fresh cilantro

2 cups of baby spinach torn

3 cups of cooked, shredded chicken

2 15-oz. cans of white beans and the liquid from the can

1/2 Mexican sour cream (optional for serving)

1/4 cup of Mexican cheese  (optional for serving)

thin slices of yellow onion or chopped onion (optional for serving)

lime wedges, for serving

1. Step 1

   Line a large plate with a paper towel or tea towel.

2. Step 2

   In a large, heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering. Add the tortillas and fry, using tongs to toss frequently until golden brown, 3 to 4 minutes. Transfer to the lined plate, sprinkle with salt and let drain.

3. Step 3

   Carefully pour the salsa verde into the same pot with the remaining oil, standing back in case it sputters or splashes. Add the water to the salsa jar, cover and shake to dislodge any residual salsa, then add it to the pot. Stir in the chicken broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom and sides of the pot. Tear or cut the thick stems from the cilantro, and add them to the pot. (Reserve the leaves for garnish.) Stir in the spinach, if using. Reserve 1 generous handful of fried tortilla strips and add the rest to the pot.

4. Step 4

   Increase the heat to high and bring the soup to a boil, then reduce the heat to maintain a lively simmer. Cook, stirring occasionally, until the tortillas soften and the flavors meld, about 10 minutes. Taste, and season with salt, if desired.

5. Step 5

   Remove from the heat, and use an immersion blender to puree the soup to your desired consistency. (Or, working in batches, as needed, transfer the soup to a blender. Fill the blender no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters. Return the pureed soup to the pot.)

6. Step 6

   Return the pot to medium-high heat. Stir in the chicken and beans, along with their liquid. Bring the soup just to a boil, then reduce the heat to medium-low and cook until the flavors meld, about 5 minutes. Remove from the heat.

7. Step 7

   Divide the soup among bowls and garnish with the crema and, if using, the cotija cheese and onion. Add the reserved tortilla strips and cilantro leaves, and serve, with lime wedges on the side, for squeezing over.

Grain Bowl with Edaname and Sweet Potato

If you have any friends that are vegan eaters, this is a good one. The dressing is a bit of work with all the ginger that needs to be grated, but it is very good. I found this on the Washington Post.

Ingredients

2 large sweet potatoes, peeled and cut into one inch pieces

5 TBSP vegetable oil divided

1 tsp. salt, divided

1 cup of frozen shelled edaname

1/2 cup of well stirred tahini

1/4 cup lemon juice

1/4 maple syrup

3 TBSP low sodium soy sauce

2 TBSP mined fresh ginger

4 garlic cloves, minced

6 cups of cooked quinoa 

8 dried figs or prunes, sliced

1/2 cup roasted pumpkin seeds

micro greens for garnish

1. Step 1

   Position a rack in the middle of the oven and preheat to 350 degrees.

2. Step 2

   In a large bowl, toss the sweet potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt. Transfer to a large, rimmed baking sheet and bake 20 to 30 minutes, until tender.

3. Step 3

   While the sweet potatoes are baking, cook the edamame: In a small bowl, microwave it on HIGH for 2 to 3 minutes until hot. (Alternatively, you can cook it in salted boiling water for 3 to 4 minutes.)

4. Step 4

   In a small bowl whisk together the remaining 4 tablespoons oil, the tahini, lemon juice, maple syrup, soy sauce or tamari, ginger, garlic and the remaining 1/2 teaspoon of salt.

5. Step 5

   Divide the quinoa among serving bowls and top with the sweet potatoes, figs and edamame. Drizzle with the dressing. (You may need only about half of the dressing; refrigerate the rest in an airtight container for up to 5 days.) Garnish with the pumpkin seeds and microgreens, and serve.

Chocolate Olive Oil Cake

It may sound weird to make a chocolate cake with olive oil but you won't be disappointed with it. I didn't tell my husband because he saw the recipe in Food & Wine magazine and said it "sounds terrible". He loves the cake and still doesn't know that it's made with olive oil!

Chocolate Olive Oil Cake

serves 10

Ingredients

7 oz. bittersweet chocolate, chopped (or use bittersweet chocolate chips)

5 Tbsp. olive oil

4 large eggs, separated, at room temperature

1/4 cup of sugar

2 Tbsp. almond flour

1/2 tsp. fine sea salt 

Whipping cream for serving

1. Preheat oven to 375. Coat a 9-inch round cake pan with baking spray and line the bottom with parchment paper. Fill a medium size pan with water to a 1-inch depth and bring to boil, reduce to medium low to simmer. Put chocolate & olive oil in a pan and place on top of simmering water. Stir occasionally until all chocolate is melted and smooth, 6-7 minutes. Cool for 5 minutes.

2. Beat egg yolks and sugar in a medium bowl with electric mixer until thickened and pale, about 2 minutes. Stir in almond flour, mix until combined. Fold melted chocolate into egg yolk.

3. Beat egg whites and fine sea salt in a separate bowl with an electric mixer until stiff peaks form. Working in 2 batches, fold egg whites into chocolate mixture until no streaks remain. Be careful not to deflate the egg whites. Pour batter into prepared cake pan, smooth with spatula. 

4. Bake the cake until it is mostly set, about 12-15 minutes. Let it cool on a wire rack for 10 minutes and then transfer to the refrigerator to chill completely for 1-2 hours. Sprinkle flaky sea salt on top and serve with a dollop of whipped cream. 

French Lentil Soup

My sister provided me with this recipe from the French Kitchen in Colorado Springs. She has bought the soup there and I have always liked it a lot. It took me awhile to get around to converting the measurements to cups, ounces and teaspoons.  When I finally did make it, after locating French lentils through Amazon, it was pretty amazing. 

French Lentil Soup 

Ingredients

2 cups of green lentils  (I found them on Amazon, Bob's Red Mill)

1 cup of carrots, peeled and chopped

2 cups of onions, chopped

4 oz. pine nuts

5 cups of chicken bullion

1 3/4 cup of heavy cream or half and half

1 1/2 oz. butter

2 tsp. fennel seeds

thyme sprig, bay leave Italian parsley - wrap in muslin cloth (cheesecloth) & tie with twine

Directions

Melt the butter and cook the onions and carrots over medium heat for 6-8 minutes. Add the lentils and stir. Add the fennel and hers--bouquet garni. Bring to a boil and simmer for 40 minutes. 

Toast the pine nuts in a skillet.

Remove 4 ladles of soup and set aside. Add cream, puree the soup and add the soup back that you set aside. Serve with pine nuts.

Chocolate Almond Ice Cream

I found this recipe on the web and decided to modify it a bit and use 1 tsp of vanilla and 1 tsp of almond extract rather than 2 teaspoons of vanilla. The other thing I add is 1/4 tsp. of xanthan gum to make smoother texture and prevent ice crystals. 

Ingredients

1½ cups heavy cream 

¼ cup unsweetened cocoa powder 

⅔ cup cane sugar 

1/4 tsp. of xanthan gum 

⅛ teaspoon sea salt

 3 ounces dark chocolate, 70% to 85% cacao, chopped (about ½ cup) 

1½ cups whole milk

1 teaspoon vanilla extract 

1 teaspoon of almond extract

Instructions 

In a medium saucepan, whisk together the cream, cocoa powder, sugar, and salt. Bring to a gentle boil, whisking occasionally, then reduce the heat and simmer for 30 seconds. Remove from the heat and add the chopped chocolate. Whisk until smooth, then whisk in the milk and vanilla. Pour into a heatproof bowl and let cool to room temperature. Cover and chill in the refrigerator for at least 2 hours or overnight. 

Remove the chilled chocolate ice cream base from the fridge and whisk well. Churn in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften. 

Makes 1 quart

Lavender Honey Ice Cream

I have eaten this ice cream many times when I have been in Portland, OR to visit my daughter and her family. I was pleased to discover that Salt & Straw have made this recipe available on Food & Wine. So here it is!

Ingredients

For the ice cream base:

1/2 c. granulated sugar

2 TBSP dry milk powder

1/4 tsp. xanthan gum

2 TBSP. tapioca syrup or light corn syrup

1 1/3 c. whole milk

1 1/3 c. heavy cream

For the lavender syrup:

3/4 c. water

1/4 c. honey

1/2 c. dried lavender buds

Ice Cream Base

10 drop of natural purple food coloring

Ice Cream Base

Step 1:

Combine sugar, dry milk, and xanthan gumin a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the milk. Add the sugar mixture and stir vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, about three minutes.  Remove from the heat. 

Step 2:

Add the cream and whisk until fully combined. Transfer to an airtight container and refrigerate until fully chilled, at least six hours and up to 24 hrs, for better flavor and texture.It can further be stored in the fridge for up to one week.

Lavender Syrup

Step 1:

Combine the water and honey in a small saucepan. Bring the mixture to a boil, stirring occasionally, then turn off the heat. Stir in the lavender, cover the saucepan and let is seep at room temperature for at least 4 hours or overnight. Pour the mixture through a fine-mesh strainer into a container and press and squeeze to get as much liquid as possible. Use right away or store in an airtight container for up to 2 weeks.

Step 2:

In the medium bowl, combine 3 cups of the ice cream base, the lavender syrup and the food coloring. Transfer to an ice cream maker and churn until it has texture of soft serve, 30-40 minutes, depending on the machine.

Step 3: 

Transfer the ice cream into freezer friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so that it adheres, then cover with a lid. Store in the coldest part of the freezer until firm, 6-8 hours. It keeps for up to six months.

Sugar Snap Pea Salad

Michelle brought this salad for dinner in February and I really enjoyed it. It's light and full of fiber.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA

Yields 4 servings 

Ingredients

• 3/4 cup sliced radishes
• 4 ounces sugar snap peas, sliced (about 1 1/4 cups)
• 4 ounces ricotta salata, crumbled (about 1 cup)
• 1/3 cup of torn mint leaves
• 1 garlic clove, mined
• pinch of kosher salt
• 1 TBSP fresh squeezed lemon juice
• 1 tsp balsamic vinegar
• 3 TBSP olive oil
• fresh ground black pepper to taste

Preparation

1. In a large bowl, toss together radishes, peas, ricotta and mint
2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
3. Pour dressing over the salad and toss well to combine. Taste and add more salt and pepper if necessary.

Roasted Potatoes

I would have to say that this recipe is 5 stars when it comes to oven roasted potatoes.

YUKON GOLD PERFECTLY ROASTED POTATOES

4 servings

Ingredients

• 1 1/2 lbs. Yukon Gold potatoes, cut into 1-inch-1 1/2 inch pieces
• 1 1/2 TBS olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• black pepper to taste

Instructions

1. Preheat the oven to 425 F and line a large baking sheet with parchment
2. Place the cut potatoes in a medium bowl. Sprinkle with the other ingredients and toss
3. Spread on the parchment paper, being careful not to crowd
4. Roast for 25 minutes, turning after 15 minutes; test to see in they are fork tender and if they are not, cook for another 5 minutes.   

Red Lentil Soup

I had this soup at my sister Mary's home this fall. I especially like the lemony flavor the soup has.

Ingredients

• 2 tablespoons avocado oil or olive oil
• 1 small onion, diced
• 1 large carrot, diced
• 2 stalks of celery, diced
• 4 cloves garlic, crushed
• 1 teaspoon freshly grated ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 4 cups vegetable broth
• 2 cups water
• 1 (15 oz.) can crushed tomatoes
• 1½ cups red lentils, sort and rinse before using
• 3 cups spinach or mix of greens, I used a “power greens” blend of spinach, arugula and baby chard
• 1 lemon, zest and juice

Instructions

1. In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
2. Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, salt, and pepper, and stir to combine and coat all the veggies in the spices.
3. Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
4. If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
5. Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!

 

Zucchini Fritters

Adding more vegetables to my diet is my current goal and finding tasty recipes helps me to reach that goal. Although I didn't have the cheesecloth needed in this recipe, I was able to strain out enough moisture of the zucchini that they still held together okay.

4 servings

• 1 ½ pounds zucchini, grated

• ¾ teaspoon salt

• ¼ cup all-purpose flour

• ¼ cup grated Parmesan cheese

• 1 large egg, beaten

• 2 cloves garlic, minced

• kosher salt and ground black pepper to taste

• 2 tablespoons olive oil

  Toss the zucchini with salt and let drain. Squeeze out the excess juice with a cheesecloth, mix the zucchini with the remaining ingredients, then cook the fritters in oil until fried on both sides.

Lamb Burgers

Long-time friends Carol and Dave invited us to join them for dinner under the grape arbor on their patio a few weeks ago. Dave's bountiful garden (his summer passion) provided all of the greens and vegetables, which were deliciously fresh. The main course was lamb burgers and they were so good that I had to look for a recipe so they could become part of my summer grilling routine. Here's the recipe I found.

Lamb Burgers 
4 servings

Ingredients

• 1 pound ground lamb
  1 tablespoon garlic powder
  1 4-inch sprig rosemary, chopped
  4 sprigs thyme, chopped
  1 pinch salt
  1 pinch ground black pepper
  3 tablespoons mayonnaise
  1 tablespoon Dijon mustard
  4 hamburger buns, split and toasted
  4 thick slices tomato
  1 cup baby mixed salad greens

  Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

     Mix ground lamb, garlic powder, rosemary, thyme, salt, and pepper together in a large bowl until thoroughly combined. Shape mixture into 4 patties.

     Place patties on the preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the patties to your desired degree of doneness.

White Chocolate & Macadamia Nut Blondies

From Williams & Sonoma--

Ingredients

1 stick of butter (8 TBSP)

• 1 1/4 cups firmly packed light brown sugar
• 2 tsp. instant coffee or instant espresso
• 1 tsp. vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• 3/4 cup macadamia nuts, coarsely chopped
• 3-4 oz. white chocolate chips

 Instructions

1. Preheat the oven to 350 degrees. Prepare an 8 x 8 inch pan with baking spray & parchment paper. Cut the parchment in two 8 x 12 rectangles. Overlap the sheets of parchment, one in each direction, so that you have overhanging "handles" of parchment with which you can lift the blondies after they are baked.                                                                                                                                                          
2. Beat the butter, brown sugar, espresso powder & vanilla until they are light and fluffy. Add the eggs and blend until well mixed.
3. Fold in the flour with a spoon and then mix in the nuts and white chocolate.
4. Use a spatula to empty the batter into the prepared pan. Even the top.
5. Bake for 35-40 minutes. Remove from the oven and lift out of the pan using the parchment handles. Cool completely before serving.

Ginger Lime Black Cod (Sablefish)

We were at a fish market in Portland OR and bought some "black cod" to cook. As I was looking for a simple, quick recipe, I learned that black cod is really sable fish. This recipe also works for Chilean sea bass. It's quite delicious and my sister made it for us with sea bass at Thanksgiving

Ginger Lime marinade for Black Cod or Sea Bass 

 

• TOTAL TIME: 50 minutes
• YIELD: 4 servings 

In this simple recipe for Ginger lime marinated Black Cod, the fish is quickly marinated with garlic, lime and fresh ginger. The flavor combination is truly delicious with the rich-tasting fish. Serve with fresh chopped cilantro on top. It is a simple way to bake sablefish it in the oven with only 10 minutes of preparation time.

Ingredients

·       1 clove garlic, finely grated with a rasp style grater

·       1/2 teaspoon lime zest

·       2 tablespoons lime juice

·       2 tablespoons agave syrup

·       1 tablespoon extra-virgin olive oil

·       1 1/2 teaspoon grated ginger root

·       1 teaspoon kosher salt

·       4 4-5 ounce portions black cod or sablefish fillet, about 1 pound

Instructions

1.     Whisk garlic, lime zest, lime juice, agave syrup, olive oil, ginger and salt in a small bowl.

2.     Place sablefish in a large resealable plastic bag. Pour the lime mixture over the fish, press the air out of the bag and seal. Agitate bag to coat the fish in the marinade. Refrigerate, 30 minutes to 1 hour.

3.     Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

4.     Remove fish from the marinade and discard the marinade. Place fish, skin side down on the parchment and transfer the baking sheet to the oven.

5.     Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. 

 

Mushroom Barley Soup

It's that time of year when I could just eat soup for dinner and be satisfied. I love Whole Foods mushroom barley soup that is available in Boulder but not in Salt Lake City. I found this recipe last year and have made it a couple of times and like it. 

Mushroom Barley Soup

Recipe from Two Peas and Their Pod

This healthy and hearty soup is easy to make and is perfect for a cold day!

Prep Time10minutes mins

Cook Time1hour hr 10minutes mins

Total Time1hour hr 20minutes mins

Ingredients

·       1 cup barley

·       1 tablespoon olive oil

·       1 large yellow onion chopped

·       2 cloves garlic minced

·       2 carrots peeled and diced

·       2 celery stalks diced

·       1 16 oz package of white button mushrooms, sliced

·       3 15 ounce cans low sodium vegetable broth

·       1 cup water

·       2 bay leaves

·       2 tablespoons fresh thyme minced

·       Salt and pepper to taste

Instructions

1.              In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.

2.              Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.

3.              Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.