My work has instituted a soup day where someone brings in soup! I hesitated on the sign-up list this month, but if we do it again later, I'm totally bringing this one.
Mats
1Tb canola oil
1 head cauliflower (about 1.5 lbs) chopped into bite-sized florets
6 green onion, trimmed and chopped into 1/2in bits
2Tbsp red curry paste
4 cups = 32oz = 1 box vegetable broth
1/2c rice
15oz canned diced tomatoes
1 can coconut milk
12 oz green beans, cut in half
1.5Tbsp lime juice
2 tsp salt
Heat oil in a medium pot over medium heat. Add cauliflower and green onion and cook for 5 minutes, stirring often.
Add curry paste and rice, stir so everything is coated and cook 1 minute
Add vegetable broth and diced tomatoes, bring to a boil and reduce heat to medium-low. Boil for 10 minutes.
Add coconut milk and lime juice, boil for 5 minutes.
Add green beans, bring to a boil and boil for 5 minutes.
Serve. This is really mild, so if you like it with a bit of a kick, add some cayenne or red pepper.
Friday, January 23, 2015
Sunday, January 18, 2015
Chicken, Pears, and Cherries
I *may* be on a bit of a pear kick recently.
Mats:
2 boneless, skinless chicken breasts, cut in half lengthwise so they're thin cutlets
2Tbsp olive oil
1 onion, diced
2 pears
1c chicken broth
1/4c balsamic vinegar
2Tbsp sugar
2tsp cornstarch
1/4c dry cherries or 1c whole frozen cherries
Remove the stems from the pears and slice a very thin bit off the top and bottom so it can stand on a flat side. Slice the pear in half from top to bottom, then remove the seeds and any tough flesh from the core.
Turn the pear halves so the long side is down (skin should be up now) and slice into thin half-moons. Try to get them about 1/4in thick.
Heat olive oil in a large skillet over high heat. Add the chicken and saute for 4 minutes on each side. Remove the chicken to a plate when done cooking. Don't cover the plate in anything, the chicken and all the delicious juices are going back in the pan eventually.
Add the diced onion to the pan and cook for 2 minutes.
Reduce the heat to medium and add the pear slices. Cook until the pear slices are soft, about 5 minutes.
While the pears are cooking, combine the broth, vinegar, sugar and cornstarch in a small bowl. Mix thoroughly so the cornstarch dissolves - you don't want lumpies in your sauce.
When the pears slices are soft, add the sauce to the pear/onion mixture. Increase the heat back to high and heat the mixture until it is just barely bubbling. Cook for 6 minutes, stirring the whole time. This will thicken the sauce.
Reduce the heat to medium, add the cherries and the chicken along with any juices that have escaped from its time sitting. Stir.
Cover the pan with a lid, then cook for 10 minutes.
Serve over a starch. I used a rice/lentil/quinoa mixture, but a solo of any of those would be fine too.
Mats:
2 boneless, skinless chicken breasts, cut in half lengthwise so they're thin cutlets
2Tbsp olive oil
1 onion, diced
2 pears
1c chicken broth
1/4c balsamic vinegar
2Tbsp sugar
2tsp cornstarch
1/4c dry cherries or 1c whole frozen cherries
Remove the stems from the pears and slice a very thin bit off the top and bottom so it can stand on a flat side. Slice the pear in half from top to bottom, then remove the seeds and any tough flesh from the core.
Turn the pear halves so the long side is down (skin should be up now) and slice into thin half-moons. Try to get them about 1/4in thick.
Heat olive oil in a large skillet over high heat. Add the chicken and saute for 4 minutes on each side. Remove the chicken to a plate when done cooking. Don't cover the plate in anything, the chicken and all the delicious juices are going back in the pan eventually.
Add the diced onion to the pan and cook for 2 minutes.
Reduce the heat to medium and add the pear slices. Cook until the pear slices are soft, about 5 minutes.
While the pears are cooking, combine the broth, vinegar, sugar and cornstarch in a small bowl. Mix thoroughly so the cornstarch dissolves - you don't want lumpies in your sauce.
When the pears slices are soft, add the sauce to the pear/onion mixture. Increase the heat back to high and heat the mixture until it is just barely bubbling. Cook for 6 minutes, stirring the whole time. This will thicken the sauce.
Reduce the heat to medium, add the cherries and the chicken along with any juices that have escaped from its time sitting. Stir.
Cover the pan with a lid, then cook for 10 minutes.
Serve over a starch. I used a rice/lentil/quinoa mixture, but a solo of any of those would be fine too.
Tuesday, January 13, 2015
Pear and Avocado Veggie bowl
Nothing like a nice, ripe pear in the winter! This recipe uses firm-fleshed Asian pears, but Red Pears would work just as well. Don't use a mushy strain of pear, and make sure your avocado isn't overripe.
Mats
1 15oz can chickpeas (garbanzo beans), rinsed and drained
2 Asian pears, cored and thinly sliced.
3 celery stalks, cut into 1/4 inch slices
1 cucumber, diced
1 avocado, peeled, pitted and sliced
1/2c cilantro, chopped
1/4c lime juice
2 Tbsp oil. I used avocado oil because it's awesome, though canola would be fine.
Combine all ingredients in a medium bowl and toss to combine.
Mats
1 15oz can chickpeas (garbanzo beans), rinsed and drained
2 Asian pears, cored and thinly sliced.
3 celery stalks, cut into 1/4 inch slices
1 cucumber, diced
1 avocado, peeled, pitted and sliced
1/2c cilantro, chopped
1/4c lime juice
2 Tbsp oil. I used avocado oil because it's awesome, though canola would be fine.
Combine all ingredients in a medium bowl and toss to combine.
Saturday, January 3, 2015
White Fish, Green Salsa
This recipe will work well with any fairly firm, white fish like cod, red snapper, or tilapia. Stay away from fragile fish like flounder.
Mats:
2 fillets of your fish of choice. I used tilapia
1 Tbsp butter
1 lb new or fingerling potatoes. Or 4 red skinned potatoes, cut into bite sized chunks
1 bunch parsley. I used curly because I think flat-leaf parsley is a bit bitter
1/2 bunch cilantro
1 Tbsp capers
3 cloves garlic
3 Tbsp lemon juice
1 Hass avocado
2 Tbsp oil
Cut the potatoes into bite-sized bits and put in a small pot. Fill with water so the potatoes are covered, add a tsp of salt, then heat over high heat. When the water begins to boil, reduce heat to medium, cover, and boil for 15 minutes. When they're easily pierced with a fork, drain the water.
Combine capers, garlic and lemon juice in a food processor and run for about 30 seconds to chop.
Add the parsley and cilantro, then run the food processor some more. You may need to add the greens in small bunches so they get processed evenly. Scrape the sides down to the bottom of the processor so the blades can chop everything.
When the greens are chopped as small as you can get them, slice the avocado in half, remove the pit, then add the avocado flesh to the food processor. Run it again to incorporate the avocado into the salsa.
While the processor is running, add the 2 Tbsp oil. By this point you should have a smooth, creamy mixture. If it's not incorporating well, add some more oil to the running processor.
In a medium saucepan, melt the butter over medium heat. Tilt the pan around and spread the butter so it coats the entire bottom of the pan. Add the fish fillets and cook for three minutes.
Flip the fish fillets and cook for another 3 minutes.
Serve by putting a fish fillet on top of a bed of potatoes, then top with half of the green salsa mixture.
Mats:
2 fillets of your fish of choice. I used tilapia
1 Tbsp butter
1 lb new or fingerling potatoes. Or 4 red skinned potatoes, cut into bite sized chunks
1 bunch parsley. I used curly because I think flat-leaf parsley is a bit bitter
1/2 bunch cilantro
1 Tbsp capers
3 cloves garlic
3 Tbsp lemon juice
1 Hass avocado
2 Tbsp oil
Cut the potatoes into bite-sized bits and put in a small pot. Fill with water so the potatoes are covered, add a tsp of salt, then heat over high heat. When the water begins to boil, reduce heat to medium, cover, and boil for 15 minutes. When they're easily pierced with a fork, drain the water.
Combine capers, garlic and lemon juice in a food processor and run for about 30 seconds to chop.
Add the parsley and cilantro, then run the food processor some more. You may need to add the greens in small bunches so they get processed evenly. Scrape the sides down to the bottom of the processor so the blades can chop everything.
When the greens are chopped as small as you can get them, slice the avocado in half, remove the pit, then add the avocado flesh to the food processor. Run it again to incorporate the avocado into the salsa.
While the processor is running, add the 2 Tbsp oil. By this point you should have a smooth, creamy mixture. If it's not incorporating well, add some more oil to the running processor.
In a medium saucepan, melt the butter over medium heat. Tilt the pan around and spread the butter so it coats the entire bottom of the pan. Add the fish fillets and cook for three minutes.
Flip the fish fillets and cook for another 3 minutes.
Serve by putting a fish fillet on top of a bed of potatoes, then top with half of the green salsa mixture.
Thursday, January 1, 2015
Vegetable Pot pie
Huh, recipe 100. I guess that's one way to kick off the new year!
Mats:
2 Tbsp olive oil
1 leek, white and light green parts only. Split in half lengthwise, wash the grit out (there's always grit in the leaf layers), and cut into 1/2 inch rounds.
2 carrots, peeled and cut into 1/2 inch rounds.
2 stalks celery, cut into 1/2 inch bits (noticing a trend?)
2 Tbsp flour
2 1/4 cups vegetable or chicken broth. If you're using bullion cubes, use 1 cube with 2 1/4c water
1 tsp poultry seasoning (otherwise known a 1/4 tsp each of dried rosemary, thyme, sage, and lemon pepper)
4 red skinned potatoes, cut into 1/2 inch pieces. Leave the skins on!
4 cloves garlic, peeled and crushed
1 cup frozen peas
1 head broccoli, chopped into bite-sized chunks. If you're using frozen broccoli, use 1 cup.
1 9-inch pie crust, rolled out big enough to cover your pie plate.
Preheat the oven to 400.
In a large saucepan, heat the oil over medium heat. Add the leek, carrot and celery. This is really close to our friend 'mirepoix', just using leek instead of an onion. Leeks are close enough to onions in taste that if you don't want to use a leek, or can't find them, substituting a yellow onion is perfectly fine.
Cook the vegetables together for 5 minutes on medium heat, stirring occasionally.
Add 2 Tbsp flour and stir so the veggies are coated. We've added flour to an oil - we've now made a 'roux'! It's olive oil instead of the more common roux-base butter, but same principle.
Add the crushed garlic and cook for 1 minute.
Add the vegetable/chicken broth, poultry seasoning, and the potato pieces. Stir so the potatoes are submerged in the liquid, then cover and cook for 10 minutes.
Remove from heat, stir in the peas and broccoli, then pour into a pie pan. Note that there is no bottom crust on the pot pie!
Drape the pie crust over the vegetable mixture. It should overhang the edge of the pie plate by about a half inch. Press the hanging edges onto the pie plate to seal the pie shut, then poke a few holes in the crust for steam to escape.
Bake at 400 degrees for 30-40 minutes, or until the crust is golden brown.
Let sit for 10 minutes to allow the broth to thicken before scooping and serving.
Mats:
2 Tbsp olive oil
1 leek, white and light green parts only. Split in half lengthwise, wash the grit out (there's always grit in the leaf layers), and cut into 1/2 inch rounds.
2 carrots, peeled and cut into 1/2 inch rounds.
2 stalks celery, cut into 1/2 inch bits (noticing a trend?)
2 Tbsp flour
2 1/4 cups vegetable or chicken broth. If you're using bullion cubes, use 1 cube with 2 1/4c water
1 tsp poultry seasoning (otherwise known a 1/4 tsp each of dried rosemary, thyme, sage, and lemon pepper)
4 red skinned potatoes, cut into 1/2 inch pieces. Leave the skins on!
4 cloves garlic, peeled and crushed
1 cup frozen peas
1 head broccoli, chopped into bite-sized chunks. If you're using frozen broccoli, use 1 cup.
1 9-inch pie crust, rolled out big enough to cover your pie plate.
Preheat the oven to 400.
In a large saucepan, heat the oil over medium heat. Add the leek, carrot and celery. This is really close to our friend 'mirepoix', just using leek instead of an onion. Leeks are close enough to onions in taste that if you don't want to use a leek, or can't find them, substituting a yellow onion is perfectly fine.
Cook the vegetables together for 5 minutes on medium heat, stirring occasionally.
Add 2 Tbsp flour and stir so the veggies are coated. We've added flour to an oil - we've now made a 'roux'! It's olive oil instead of the more common roux-base butter, but same principle.
Add the crushed garlic and cook for 1 minute.
Add the vegetable/chicken broth, poultry seasoning, and the potato pieces. Stir so the potatoes are submerged in the liquid, then cover and cook for 10 minutes.
Remove from heat, stir in the peas and broccoli, then pour into a pie pan. Note that there is no bottom crust on the pot pie!
Drape the pie crust over the vegetable mixture. It should overhang the edge of the pie plate by about a half inch. Press the hanging edges onto the pie plate to seal the pie shut, then poke a few holes in the crust for steam to escape.
Bake at 400 degrees for 30-40 minutes, or until the crust is golden brown.
Let sit for 10 minutes to allow the broth to thicken before scooping and serving.
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