Corn and Shrimp Chowder

It has been so ridiculously cold lately. Supposedly, the coldest winter in the last 3 years.  All  I want to do it eat is soup. Has been craving something hearty and had lots of leftover stock so came out with this soup. Must say was good, FAST to make and my critiques approved. All measurements are estimates, you really can't go wrong.

5 cups frozen sweet corn kernels
4 cloves garlic sliced thin
5 cups chicken stock
1 tsp ground cumin
1 tbs ground coriander
8-10 shrimps cooked and deveined
Heavy cream (optional) about teaspoon per bowl
Oil for cooking shrimp and garlic

Bring chicken stock to boil.  If you have homemade, feel free to use, if not, store bought stock perfectly fine. I am not a snob when it comes to this.

In the meantime, microwave your corn kernels for about 75 seconds. Add to stock. If you wish, reserve some of the corn. This reserved corn will add some bite to the soup. If you don't want to have kernels floating around, go ahead and put them all in.

Cook garlic in a skillet in a bit of oil till golden, add to above. Using emersion blender, carefully blend your soup till creamy consistency. 

If your shrimp is not cooked, cook it in oil once you remove the garlic.  Cook through till nice and pink, about 3 minutes per side. I used Trader Joe Frozen Blue Shrimp. It was already peeled which makes life so much easier. Once cooked, chop into small pieces, reserving a whole shrimp per serving to top soup with (optional).

Some bits ok.  Add the unblended corn if you reserved it. Add pieces of shrimp. Add coriander and cumin. Bring to boil and cook for a few minutes.

Ladle into bowls, add a bit of cream and top w whole shrimp. I actually topped it with roasted parsnips bits what I warmed up only because I had some leftover from last night. 

Recipe for that is here http://www.saladgirlnat.com/2013/01/roasted-parsnips-great-alternative-to.html  I cut up the parsnip leftovers into small pieces and reheated them in the same skillet I cooked the garlic and the shrimp.

Roasted Parsnips (Great Alternative to Potatoes)

Really experimenting with roasting all kinds of veggies lately. Parsnips are a great alternative to potatoes.  Onces again, roasting veggies just makes them taste so good!

4 parsnips
2 tablespoons oil (I used grape)
Salt/Pepper to taste

Preheat oven or toaster oven to 425.

Peel and cup parsnip into rounds. Try to keep the thickness even. Toss in a large bowl with oil, salt and pepper. I don't use pepper only because my kids don't like it. But if you and yours do, go right ahead.

Roast for about 30 minutes, flipping half way through. Check on occasion, smaller pieces will likely be ready earlier and will need to removed earlier.

I served these a side with meatballs the other night and used leftovers as a soup topping.

Farro Salad with Cherries, Pine Nuts, Pecans and Roasted Red Onions

Love farro and really don't make it enough. Decided to make this salad for my potluck at work. I am on a renewed health kick since the new year and figured if I make something healthy, I won't ruin my being good with something that's not even worth the calories.

This salad is pretty flexible in terms of what you put in it, so you can get creative.

Ingredients for potluck (this makes a lot so feel free to cut in half or more)
2 cups farro
6 cups water (plus more for soaking)
1/4 cup pine nuts
1/4 cup pecans
1/2 cup dried cherries
2 tablespoons white balsamic for soaking cherries (plus 2 more for dressing)
1 diced red onion (shallot or white onion is fine also)
1 tablespoon oil (I used grape)
1 tablespoon extra virgin olive oil (plus 2 more for dressing)
Salt to taste

Dressing
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon orange juice (optional)
1 clove crushed garlic

Preparation for Salad:

1) Soak farro in cold water for about 25 minutes. Rinse and drain.

2) Add 6 cups of water to 2 cups of farro. Bring to boil. Cook on low flame for about 1/2 hour. 

3) Drain and toss with 1 tablespoon of extra virgin olive oil. Set aside to cool.

4) Dice your red onion, toss in 1 tablespoon of grape oil or another oil that tolerates high heat. Roast for about 1o minutes at 425. Turn over half way through. Once cook, set aside. You can easily not cook the onion but I figured since this will be served the next day, I would rather cook it through. Once onions are cooled, add to farro.

5) While your onions are roasting, fix up your dried cherries. If they  are large, feel free to cut them in half. Soak them  in 2 tablespoons of white balsamic and 2 tablespoons hot water. Let them sit while onions are cooking. Drain. Add to farro.

6) Toast nuts on a dry skillet about 5 minutes. Watch carefully not to burn. I toasted pine nuts and pecans separately due to different size. Let cool and add to farro.

7) Add salt to taste.

Dressing:
Mix olive oil, white balsamic, orange juice and crushed garlic. If you are eating salad immediately, you can add to salad. If you are serving later, set aside and combine right before eating.

You can garnish with grapes like I did or add a green such as arugula or mustard greens. I did not only because I need this to keep overnight.

Potato Leek Soup with Tumeric and Smoked Paprika

What could be better on a cold winter night then a hearty soup. Granted, winter has not been cold but I am still craving soup.  Playing around with flavors here and came up with an interesting twist on the classic.

INGREDIENTS:
5 potatoes peeled, washed and diced
3 leeks washed well and chopped
2 shallots peeled and chopped
1 carrot peeled and chopped.
5 cups of broth or stock (chicken, beef, vegetable--your choice)
2 tbs oil
Salt, Pepper to Taste
1-2 tbs of tumeric
1/2 tbs of smoked paprika 
3 strips of bacon cooked till crunchy and drained on paper towels (optional)


In a large pot, heat oil and simmer shallots and leeks for about 7 minutes till begin to soften. Add potatoes and carrots, simmer another minute. Add broth, bring to boil. Cook till potatoes soften, about 20 minutes. Add tumeric and paprika, salt and pepper and cook another 5 minutes.

Using emersion blender, blend soup till smooth. If too thick, add more broth and bring to boil while stirring.

I will be serving with bacon bits and kale chips.  Recipe for kale chips here: http://www.saladgirlnat.com/2013/01/kale-chips.html

Kale Chips

If you think you hate kale, you have not tried homemade kale chips. Does not get simpler or yummier not to mention it's a healthy super food blah blah blah. Even my 7 year old who is Miss Picky Pants adores these. In fact, my kids actually question the health benefits of these because they taste "just like potato chips"! Score!

Ingredients (all 3 of them)

Kale washed and spun dried with rough veiny areas disguarded
         (these come out great both with regular kale as well as luciano kale)
Oil of your choice (I use grape or truffle) 1-2 tbsp depending on amount of kale. 
Salt to taste


Mix all the ingredients in a bowl.
Preheat oven to about 300 degrees.
Roast till crunchy and a bit brown but not too brown, about 15 minutes. Be careful not too burn as they go from yummy to yucky fairly fast. I usually remove ones that are done and continue roasting longer for the others.
Drain on paper towels if a bit oily

Enjoy alone as a healthy snack or as a topping when you want some crunch.

I have recently tried these with a sprinkle of nutritional yeast (which tastes like cheese) and it was great that way as well.

Balsamic Pork Chops (healthier then they sound)

This is a really tasty and surprising fast dinner particularly for a weeknight. I have made them and forgotten about them only to rediscover them all over again. 

Balsamic Pork Chops with Fresh Salad

INGREDIENTS FOR CHOPS:

4 loin chops about 1/2 inch thick

Flour for dredging (I use whole wheat)

1/2 Cup aged balsamic vinegar 

1 tsp brown sugar

1 tbsp oil (I use grape)

2 gloves crushed garlic
Salt and pepper to taste

Wash and dry pork chops.

Crush 2 garlic cloves, set aside.

Wrap in saran wrap and pound it like you mean it.  My kids always love this step!

Dredge in Flour. 

Add salt and pepper. Brown on both sides, about 4 minutes per side. Less or more depending on thickness but don't overcook.  Remove to a  dish. Pour off excess oil from the pan. Leave bits from pork if any.

Take balsamic vinger,  crushed garlic and add a bit of brown sugar. Reduce flame and let bubbling, remove crumbly bits. When vingar is totally bubbling, take off and pour over chops. It should look like this.

You really can serve this with anything. I made a simple salad of cubed tomato, seedless cucumbers, avocado, yellow pepper, shallots and fresh mozzarella. I dressed it in balsamic (2 tbsp) and 1 tbsp extra virgin olive oil. 

Dinner! Yummy, healthy and in keeping up with resolution to eat healthy this year! 

Eggplant Spinach Lasagna (Noodle Free)

Is it strange that I don't like meat lasagna? I think I am probably the only one. I do love a vegetarian version that I made a month ago, recipe here : Lemon Basil Lasagna Roll Ups. Inspired by this, I decided to go for the noodless version featured here. After all the holiday eating this carb free just might be the way to go.

Eggplant Spinach Noodlefree Lasagna

INGREDIENTS:

2-3 small to medium eggplants

2 cups of fresh spinach (I used baby spinach)

1 15 ounce container of ricotta (I used part skim)

Fresh basil (about 1/2 cup)

1 small can of tomato paste (12 ounces)

1 cup shredded cheese (mozzarella or pizza cheese)

Salt to taste

Dry oregano (optional)

1) Wash and dry eggplant. Slice eggplant the long way. Sprinkle with salt and leave for a while. The longer the better 20 to 30 minutes is great. Do not rinse.

2) Preheat oven to 425. Roast eggplant for about 10 minutes per side. 

3) Mix ricotta with chopped basil. Reserve about 1/3 for garnish.

4) Spread about 1/3 of the tomato paste in a square dish. Top with eggplant and 1/2 the ricotta mixture. Top with spinach.  Add more ricotta. Add another layer of eggplant. Top with remaining tomato paste. Bake at 375 uncovered about 15 minutes. 

5) Cover with foil. Cook another 15 minutes. 

6) Top with shredded cheese. Cook about 3-5 minutes till cheese melts. Garnish with remaining basil and cook a few more minutes.

Enjoy!

Roasted Cauliflower

Call me strange but I think roasted cauliflower is really delicious. I know many either shun it or coat in flour and egg and fry it. I think if you ever try it roasted, you will truly find it delicious. And it's so easy, it practically cooks itself.

You will need:

1 Head cauliflower separated into florets, the smaller they are the crunchier it will be when roasted

2 tbs oil ( I use grape)

Salt to taste

Mix cauliflower in oil and salt. Roast in preheated over at 425. Flip every 10 minutes or so to prevent from burning.  You may want to remover the smaller pieces and continue to cook larger pieces till golden brown.

These are a great side dish or yummy alone.

Roasted Cauliflower

Potato Latkes: Experimenting with Fried and Baked Versions

Fried Latkes

Baked Latkes

Happy Belated Hanukkah to my jewish peeps and well as non Jewish peeps who like latkes.  Hanukkah is not Hannukkah without these puppies.

This year, I tried to make 2 versions fried (the authentic way) as well as baked less authentic but more healthy (there is only so healthy potatoes can be).

Judge for yourself but I was rather impressed with the baked ones and might totally switch up next year.

INGREDIENTS:

6 all purpose potatoes

1 onion

4 eggs beaten

1/2 cup whole wheat flour (white flour or matzo meal also work)

1 1/2 tsp salt

Oil for frying (I used grape)

Lots of paper towels for draining.

DIRECTIONS:

Wash and peel potatoes, keep peeled ones in a bowl of cold water to keep them nice and fresh.

Grate potatoes and onions hopefully you have a food processor. Now is the time to use it. If not, grating will be a huge pain.  Grate potatoes, drain excess liquid, get out as much as you can.

Add eggs, flour and salt. 

For frying, heat a large skillet with plenty of oil. Add about a tablespoon of potato mixture at ta time. Cook till golden and flip over until the other side is golden and cooked through. Drain on paper towel. Repeat till all pancakes are done.

For baking, preheat oven to about 400. Oil baking sheet, baked till golden about 15 minutes, flip over, cook other side till golden. 

I served both fried and baked and really found there was little difference in taste.

We had them with applesauce and with Fage Total 2% (instead of sour cream).

adapted from http://feedmyworld-sri.blogspot.com/2008/12/potato-latkes.html

Osso Bucco aka Bone with Hole with White Beans

Osso Bucco. Trust me, it tastes even better then it looks.

Osso Bucco may sound fancy but is actually fairly simple to make and once it's in the oven, you work is basically done. Such a comfort food. Serve over a side of your choice. Mashed potatoes or risotto come to mind.

All the ingredients are an estimate and you can add/remove ingredients without compromising the taste.

This can be made with either veal or beef, I happened to have 2 of each (long story) so I used that. I always braise/stew in a dutch oven that I have from LeCreuset. 

You will need:

4 bones with hole ( I prefer veal but beef is fine too)

Flour for dredging ( I used whole wheat)

1 small can of tomato paste (6 ounces)

1 can of white beans (optional)

4 tbsp of oil (I use grape)

1-1 1/2 cups of white cooking wine

Water

Bay leave

Thyme

Combo of veggies--carrot, anise, onion, a few garlic cloves.

1) Pulse veggies in your food processor till smooth. Reserve. The veggies can really be modified based on your taste or what you have.

2) Preheat oven to 375.

3) Wash and pat dry your meat. Dredge in flour. In the meantime, heat enough oil in your dutch oven to cover the bottom of the pan. Brown your meat on both sides about 3 minutes per side. Do not crowd. You may need to do this a few times.

This is what it will look like at this point:

Browned Meat Ready for the Oven

4) Remove meat.  If you have oil left, spill out but leave the meat bits. Add a bit more oil. Add the veggie combo from step one. Bring to simmer.  Add can on tomato paste. Bring to simmer. Add back the meat, add about a cup of white wine. Bring to boil. Add enough hot water to just about cover the meat. Add bay leave and fresh thyme. Cover, stick in the oven.

5) Cook for about 1 1/2 hours. Uncover. Cook another 20 minutes. If you are using white beans, drain and rinse. Mix into stew and cook another 20 minutes or so. Meat should be soft and falling of the bone.