Posts Tagged ‘garlic’

Celery Root Bisque

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I love this soup so much that I use it as dip for chips and spread on sandwiches.  I went crazy this time and made a HUGE pot of it.  Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store.  Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!

Ingredients:

  • 3-4 tablespoons olive oil
  • 1 cup chopped celery
  • ½ or more onion, diced (or use shallots)
  • 2 or more cloves of garlic, chopped
  • 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
  • 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
  • Chopped carrots for color and aroma
  • 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
  • 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
  • fresh coarsely ground pepper
  • salt to taste
  • Dash or two of jalapeno sauce, sriracha, or Tabasco
  • Sour cream to taste (optional)
  • More chopped cilantro

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What To Do:

  • Sauté onion & celery in olive oil for several minutes until tender
  • Add roots, broth and cilantro
  • Bring to a boil, then cover and simmer until very tender
  • When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
  • Top with some sour cream and extra cilantro if you want

Red Wine Tomato Sauce

I’ve been having a tomato adventure lately.  In the last four weeks (and I kid you not), I’ve picked approximately 120lbs of delicious tomatoes that have naturalized themselves in my boyfriend’s parents’ garden.
This is only a fraction of what I’ve picked:

Holy tomato!

Now the Tomato Adventure of 2012 continues by… me cooking with them!

For just two people I’d cut this recipe in half.  I’m making big batches so I can freeze food for later.

Ingredients:

  • 2 red onions, finely chopped
  • 1/4 cup olive oil
  • 1.5 lbs ground turkey (substitute mushrooms here if you’re meatless)
  • 1/2 cup red wine
  • 8 cups tomatoes, chopped
  • 12 basil leaves (I have no idea what this would be converted into dried)
  • 20 oregano leaves (maybe a teaspoon or two dried?)
  • 3 teaspoons sea salt
  • small sprig of rosemary (maybe 1/2 teaspoon dried?)
  • 2 bay leaves
  • 4 cloves garlic, minced or pressed
  • 1 tablespoon honey or sugar

What I did:

  • Saute the onion in the olive oil on medium heat while you prep the rest of the ingredients.  I highly suggest throwing everything but the optional meat, the bay leaves, and the rosemary sprig into a food processor or blender.  Give the onions a good 10 minutes to soften up.
  • Turn the heat up to med/high and brown the meat in the pan with the onions  if you’re using it.  Or throw in at least 1lb of sliced mushrooms.  Add the red wine and let it bubble for a bit to burn off the alcohol.
  • Pour in everything else and turn the heat down to med/low.
  • Let it simmer for 3-5 hours.  Fish out the rosemary sprig and bay leaves before serving.

This tastes pretty wine-y to Michael and me, but were don’t drink alcohol so we’re probably just not used to the flavor.  Definitely add the sweetener!  That really helped to balance out the wine.

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!

Thai Salad Dressing

This is, by far, my favorite salad dressing.  Enjoy!

First, get a Good Seasonings dressing container, as it will have the oil/water/vinegar measurements on the side.

Ingredients:

  • Juice of two limes
  • Rice vinegar
  • Canola oil
  • 1 large pressed garlic clove
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon salt
  • a dash (or two) of tamari or soy sauce
  • 1 tablespoon of honey (you  might want to heat the honey first so it’s easier to mix in)

What I Do:

  • Fill the dressing container with lime juice until it hits the Vinegar line.  I find that two limes usually does this perfectly
  • Fill the container with rice vinegar until it hits the Water line.  Following me?
  • Fill the container with canola oil until it hits the Oil line.
  • Press in the garlic.
  • Add everything else.
  • Shake VIGOROUSLY while holding the cap firmly.
  • Shake before use.

To really drive all the flavors home, add chopped cucumber, cilantro, green onions, and a pinch of mint to your salad!

Spicy Gravenstein Chowder with Crumbled Bacon

Okay, you HAVE to make this.  It’s not a request, it’s a requirement.  M and I ate two big bowls full each.  EACH.  We left maybe a cup and a half in the pot.  That’s ridiculous.  I can barely move.

I found the original recipe today in the local newspaper, but I didn’t have about half the ingredients.  So I’m going to copy & paste the original and add notes to what I substituted.  And make no mistake:  my version is GOOD.
Spicy Gravenstein Chowder with Crumbled Bacon

Makes 4 to 6 servings

3 to 4 bacon slices (I used turkey bacon)

  • 1 shallot, minced (I used a small Walla Walla onion and one garlic clove)
  • 5 large Gravenstein apples, peeled, cored and diced
  • 2 medium potatoes, peeled and diced
  • Kosher salt
  • Black pepper in a mill
  • 3/4 teaspoon chipotle pepper (I used 1 teaspoon smoked paprika)
  • 4 cups smoked poultry or meat stock, see Note below (I didn’t have smoked stock)
  • 4 ounces naturally-smoked cheddar or smoked goat cheese, grated (I just used regular ol’ cheddar, and M had his dairy-soy-free cheese-like-stuff)
  • 6 tablespoons creme fraiche, stirred until smooth (I had low fat sour cream)
  • 2 tablespoons snipped chives or minced Italian parsley (I had garlic chives from my garden)

Fry the bacon in a medium pot, such as a Dutch oven, until it is fully crisp. Transfer the bacon to absorbent paper and pour off all but about 3 tablespoons of the bacon fat.

Return the pan to medium low heat, add the shallot and cook until soft and fragrant, about 6 to 7 minutes; do not let it brown. Add the apples and potatoes and saute for 4 to 5 minutes, until they just begin to soften and take on a bit of color. Season generously with salt and pepper and add the chipotle powder.

Pour in the stock, increase the heat to high and when the stock boils, reduce the heat so that the mixture simmers gently. Cook until the apples and potatoes are completely tender, about 15 to 20 minutes. Remove from the heat, let cool slightly and puree with an immersion blender. If you do not have an immersion blender, pass the soup through a food mill fitted with the small blade.

Return the soup to very low heat. If it is too thick, thin with a water until the desired consistency is reached and heat through. Add the cheese and stir until it is incorporated into the soup. Taste and correct for salt and pepper.

Chop or crumbled the bacon.

To serve, ladle into soup plates and top each portion with a spoonful of creme fraiche. Sprinkle chives or parsley on top, followed by crumbled bacon. Serve immediately.

Notes:

  • DO NOT SKIP THE CHEESE!  Even if you have to find the dairy-soy-free cheese-like-stuff.  It’s necessary.
  • It was a little on the runny side.  I like my blended soups to be thick.  Next time I’m going to add another small potato and another apple.

ENJOY!

Thai Chicken Wraps

I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.

Today, I fixed them myself.

Ingredients:

Sauce:

  • 1/4 cup canola oil
  • 1 teaspoon rice vinegar
  • juice from 1/2 lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
  • 1/2 teaspoon tamari or soy sauce
  • 1 teaspoon grated ginger root
  • 1 pressed clove of garlic

Filling:

  • grated 1/2 large cucumber
  • 3 grated carrots
  • sliced jicama (I forgot to buy this!)
  • mixed greens (whatever you want, really.  I used the salad mix from my CSA box and some extra spinach leaves)
  • chopped mint & cilantro
  • cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)

What to do:

  • Whisk the sauce together
  • Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
  • FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
  • We put about three tablespoons of sauce in each wrap

DELICIOUS.  The perfect meal for a hot day.  The sauce would make an AMAZING salad dressing, just quadruple the recipe.

Chard and Green Garlic

If you’ve never had green garlic before, I highly recommend it.  I was slicing it up tonight and had M smell it.  I said, “It’s like garlic, only cool and refreshing instead of sharp!” and he completely agreed.

Ingredients:

  • 1 bunch chard
  • 1 large stalk green garlic
  • 1/4 cup quinoa
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon seasonings of your choice
  • juice of 1/2 lemon (optional)

What To Do:

  • Heat olive oil in a large skillet over medium heat
  • Add chopped green garlic and chopped chard stems, saute for five minutes
  • Add water, then quinoa and seasonings, stir well
  • Rip up chard leaves and sprinkle over the top
  • Cover and cook on med/low for 20-25 minutes, or until quinoa and chard leaves are acceptably tender
  • Squeeze lemon juice over everything and serve

This was very flavorful!