Sunday, April 24, 2016
Monday, November 30, 2015
Post-Thanksgiving Salmon Chowder
1 Tbsp olive oil
1 c chopped onion
2 cloves garlic, minced
1/4 tsp dried thyme
1 c diced celery
3 Yukon Gold potatoes, diced
4 c broth, clam juice, or a combination
2/3 c leftover mashed potatoes or 1/3 c instant potato flakes (optional)
1/2 to 3/4 c cream
12 - 16 ozs leftover salmon, checked for bones and pulled into 3/4" cubes
Heat olive oil in a pot over medium heat. Add onion and garlic. Saute until softened and beginning to brown. Add thyme, rubbing between fingers to powder; saute until fragrant, about 1 minute. Add celery; saute 5 minutes. Add potatoes; stir to coat with oil. Add broth. Bring to a simmer, cover and cook 10 minutes or until potatoes test done.
Add cream and salmon pieces. Heat through. For a thicker texture, stir in leftover mashed potatoes or instant potato flakes. Serves 4, with no leftovers!
Monday, November 16, 2015
Moroccan Chickpea Chili
1 large onion, cut in medium dice
6 to 8 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp smoked paprika
1 14.5-oz can chopped tomatoes (optional)
1 tsp sugar
1/2 tsp salt (to taste)
1/4 tsp finely ground black pepper
5 ozs baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onions turn translucent. Lower heat if browning starts to occur. Add spices; saute 1-2 minutes, until fragrant.
Add tomatoes, chickpeas and their cooking liquid, broth concentrate, and sugar. Season with salt and pepper; stir well. Chickpeas should be just covered with liquid. Pressure-cook for 8 minutes on HIGH and let pressure release naturally, or simmer in a regular pot on low for 45 minutes. (Can also be made in a slow cooker. Transfer sauteed mixture to a slow cooker and proceed. Cook on LOW for 8 hours or until flavors are well blended.)
Remove soup from heat. Use a potato masher to mash some chickpeas right in the pot. Stir in spinach; heat through just until wilted. Season to taste with additional salt and pepper. Serve drizzled lightly with extra-virgin olive oil if desired.
Thursday, November 05, 2015
Creamy Cauliflower Roasted Red Pepper Soup
1 head cauliflower, separated into florets
8 large cloves garlic, peeled, bases removed
2 Tbsp olive oil, divided
1 c onion, diced
1/4 tsp thyme
4 c broth
1/2 c light cream
1/2 tsp smoked paprika
Salt to taste
Roast peppers under broiler. Cover; let stand 20 minutes.
While peppers stand, toss cauliflower and garlic with 1 Tbsp oil. Roast in oven 15 minutes or until softened and a bit brown.
Saute onion in remaining 1 Tbsp oil until softened and a bit brown. Add thyme; saute until fragrant.
Remove all vegetables to blender. Puree.
Return puree to stock pot. Add broth and cream to achieve desired consistency. Stir in cream. Salt to taste. Serves 4.
Thursday, October 29, 2015
Creamy Black Bean Spinach Enchiladas
2 Tbsp sunflower oil
3 Tbsp unbleached all-purpose flour
3 Tbsp chili powder
1/2 tsp cumin powder
1/4 tsp garlic powder
2 to 2 1/2 c no-chicken broth
Heat oil in a medium saucepan over medium heat. Add flour; whisk to combine. Cook a couple of minutes, then whisk in spices. When mixture is fragrant, add broth, whisking continuously. Reduce heat to medium-low; simmer until thickened, about 5 minutes. Set aside.
For the filling:
1/2 yellow onion, diced
2 tsp sunflower oil
1 pound (2 c) nonfat cottage cheese
3/4 c pepper jack or Mexican blend shredded cheese
15-oz can black beans, drained and rinsed
1 c frozen spinach
3 Tbsp cilantro, shredded
Saute onion in sunflower oil over medium-high heat until softened and a bit brown. Set aside. Puree cottage cheese until smooth. Mix in remaining filling ingredients. Set aside.
1 dozen corn tortillas
In an oiled 13"x9"x2" casserole dish, layer sauce, tortillas and filling, beginning and ending with sauce. Top with additional shredded cheese if desired. Bake, covered, at 400 degrees for 20 minutes. Uncover and bake an additional 5 to 10 minutes, or until cheese is melted and dish is bubbling.
Can also be made in a slow cooker. Reserve additional cheese for topping. Cook covered on HIGH for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle cheese on top, replace cover and finish cooking.