Butternut Squash Soup with Blue Cheese December 17, 2009

Mmmm. Today I’ll post this picture of some curried butternut squash soup that I topped with blue cheese and some balsamic glaze. It was delicious and makes for a warm and creamy soup with just a bit of kick.

Cauliflower and Quinoa with Almonds December 8, 2009

This is a really lovely vegetarian dish. I’d say it’s pretty enough and tasty enough to serve to guests as well. Cauliflower can get a very rich, beautiful flavor when seared and the mixture of spices, nuts and cheese makes this a great winter dish. I found the recipe on Serious Eats.

• 1/2 cup sliced almonds
• 3 tablespoons olive oil
• 1 large shallot or small red onion, minced
• 1 small head cauliflower, or 1/2 a normal one
• 1 cup couscous (or quinoa, which is what I used)
• 2 teaspoons smoked paprika
• 1 1/2 cups vegetable stock
• 1/2 cup chopped parsley
• Freshly sliced or grated Manchego (or other semihard sheep’s milk cheese)
• Salt and pepper to taste

Procedure

1. Toast the almonds in a deep skillet over medium-high heat for a couple minutes, just until toasted and fragrant. Remove the almonds from the pan, set aside. In the meantime, chop half the cauliflower and break up the other half into bite-size florets.

2. Return the pan to the heat, add the olive oil and cook the shallot until soft and beginning to color, about 2 minutes. Turn the heat to high and add the cauliflower. Season with salt and pepper. Cook the cauliflower until it begins to soften and color, 5 to 10 minutes. Stir in the couscous (or quinoa) and cook another 3-5 minutes, allowing the grains to be well coated and a bit toasted.

3. Add the smoked paprika, followed by the vegetable stock. Bring to a boil. Once boiling, turn to low heat, cover and cook undisturbed for 5 minutes. Chop the almonds and add them to the pan along with the parsley and fluff with a fork.

4. Garnish with grated or shaved Manchego and serve. Feel free to drizzle with olive oil.

Servings: 4

Soba Noodles with Kale, Peppers and Peanuts September 27, 2009

I have tried several different peanut sauces with soba noodles in the past and they have all been terrible. Too much peanut butter, too heavy, yuck. I found this wonderful recipe and was so excited it didn’t have peanut butter involved! I mixed up the sauce, diced and prepared everything, tasted the sauce and… added a little bit of peanut butter. It just needed something, and one tablespoon of peanut butter did the trick. This is the best noodle dish I’ve made!

For the sauce (quantities approximate):

• 2 T reduced-sodium soy sauce
• 1-1/2 T hoisin sauce
• 1 t. sriracha or other hot chili sauce (more or less, to taste)
• 1 t. agave nectar (or honey)
• 1 t. fresh lime juice
• 1 T. peanut butter

2 bundles (approximately 6 ounces) soba noodles, prepared according to package directions, rinsed under cold water and drained

1 bunch kale – cleaned and torn into 1-inch pieces
1 small orange bell pepper, cut into 1-inch lengths
1/2 cup peanuts, dry-roasted and unsalted, roughly chopped

In a small bowl, combine sauce ingredients; adjust to taste with more agave or lime, and set aside (can be made days ahead of time, and stored in the refrigerator in a glass jar with a tight-fitting lid).

Place the soba in a mixing bowl.

In a pot, steam the kale first. This should take just a few minutes. In a saute pan, heat some oil and toss in the sliced peppers, saute for a few minutes then add in the steamed kale. Add the vegetables to the soba. Pour in the sauce, and stir well to combine. Transfer to individual serving bowls, and top with chopped peanuts and cilantro if you have it on hand. Serve at room temperature or cold.

Blueberry French Toast August 11, 2009

This is the perfect brunch entree! I can make it the night before, toss it in the fridge and just bake for 30-40 minutes the next morning. The blue berries are perfectly in season and fresh from Michigan. Add a little mascarpone cheese to the mix and it’s filling, decadent and perfect for guests.

• 1 large loaf of Italian bread (better if it’s a couple days old, more stale and soaks up the eggs better)
• 14 large eggs
• 1/2  or so milk
• splash of vanilla and pinch of cinnamon
• pinch of salt
• pint of blueberries
• 1/2 container of mascarpone cheese

Butter a rectangle baking dish first. Slice the bread into medium thick slices (you need enough for one layer on the bottom of the pan and another for the top). In a large bowl, mix all the eggs with the milk and seasonings.

Layer the bread onto the bottom of the pan. Spread a layer of mascarpone cheese onto the bread and toss the blueberries on top. For the next layer of bread, spread a little bit more mascaropne cheese onto the bottom sides first. Finally, pour the egg mixture slowly and evenly over the bread, trying to cover all the bread. Use a fork or spatula to smoosh the bread down a little bit. Cover and put into the fridge over night to bake in the morning! Bake at 350 for 30-40 minutes.

Notes: This is decadent! Server with a little syrup on top.

Servings: 6 + big brunch servings

Spring Panzanella – Asparagus June 14, 2009

Spring salads! I’ve made panzanella before (an Italian bread salad that has been manipulated to match every season and produce available) and it continues to be an amazing dish. Toasting up some bread, letting it soak up seasoned oil and mixing it with in season produce and a great dressing is perfect. I made this for the premiere of True Blood. “Soooo-kie” This recipe came from The Kitchen Sink blog.

• 3 large garlic clove
• 1/2 C plus 3 tablespoons extra-virgin olive oil
• 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
• 1 pint cherry tomatoes, halved
• 1 t. salt
• 1/2 t. black pepper
• 1 lb asparagus – cut into 1 inch pieces
• 3 T. balsamic vinegar
• 3 T capers (packed in brine), rinsed and drained
• 1/2 t. sugar
• 1 (15-oz) can cannellini beans or chickpeas, rinsed and drained
• 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
• 3/4 C. chopped fresh basil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then put onto 1 shallow baking pan, arranging in 1 layer. Toast in oven at 425, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Toss asparagus in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast asparagus until just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put asparagus, tomatoes, toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Notes: YUM! This could be served as a main dish as it does have protein (garbanzo beans). But I think it’s probably best of a summer picknick or as a side dish.

Servings: SO MUCH. 4 big side dishes plus 4 extra servings.

Channa Masala June 4, 2009

Yowza! This is some chickpea awesomeness. It’s spicy, filling, and so good. I may have added more spices than needed (or more jalapenos I’m thinking) but even if you tone down, the flavor would still be great. I used this recipe.

• 1 T. butter
• 1/2 onion, chopped
• 1 garlic clove
• 1/2 T. ground coriander
• 1 t. ground cumin
• 1/4 t. ground cayenne pepper
• 1/2 t. ground turmeric
• 1 chopped roma  tomato
• 1/2 C. water
• 1 15-ounce can chickpeas, rinsed and drained (I used dried, cooked, and then frozen chickpeas which was nice.)
• 1 t. paprika
• 1/2 t. garam masala
• 1/2 t. salt
• Juice of 1/4 lemon
• 1/2 jalapeño, stemmed, seeded, and chopped
• 1 t. ginger, grated

“

1. Toss the butter in a skillet set over medium heat. When melted, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.

2. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.

3. Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.

4. Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.

5. Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed.”

Notes: Great vegetarian meal!

Servings: 2 dinner servings

Asparagus Stir-Fry May 19, 2009

Another one from Heidi at 101cookbooks! I’m currently on my honeymoon in Grand Cayman so this is all you get. Go look at the recipe on her site! I added cabbage but that’s the only difference. I used our new wok to make this and it was so much fun. Also fun? Honeymoon with my new husband Chris!

Pan-fried Chickpea Salad May 10, 2009

Heidi from 101cookbooks has a way with making dishes look absolutely delicious, which leads me to making them and finding out that yes, the dish IS delicious. So it goes for this recipe for pan-fried chickpea salad. This was great for Chris and I as a main dish, but would probably great as a side dish during an afternoon of backyard grilling.

• 1 tablespoon  butter or olive oil
• 2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
• 1 cup of chopped leeks
• 1 medium clove of garlic, minced
• zest of one lemon
• 1/3 cup plain greek yogurt
• 1 1/2 teaspoons thai curry powder (I used more)
• scant 1/4 teaspoon fine grain sea salt
• 1 or 2 tablespoons warm water
• 1/2 cup of loosely packed fresh cilantro, chopped
• 1/2 cup red onion or red spring onions, chopped

“Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 – 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside. (I sliced up a zucchini and fried it in the pan as well and added to the salad.)

Make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.”

Notes: Yum! This made a lot of food though. Next time I’ll cut it in half.

Servings: 6 or so main dishes

Creamy Gnocchi with Corn and Kale April 21, 2009

I made my first white sauce! I didn’t even follow a recipe. Well, I did glance at one just to make sure I wasn’t about to make a pot of gross. And you know what? This dish was divine. Creamy and delicious, and used up corn AND kale. Instead of serving this sauce over pasta, I served it over whole wheat gnocchi (store bought, I don’t make that kind of thing!). Alright, let’s jump right into one of the few Kateri creations on this blog.

• 2 C. corn
• 1 bunch kale
• 2 T. butter
• 2 T. white flour
• 1 C. warm skim milk
• 3/4 C. heavy cream
• salt/pepper
• parmesan cheese – grated (to taste)
• 1 package whole wheat gnocchi

In a sauce pan, heat up the butter. Once its melted and starting to bubble, whisk in the flour. You made a roux! Pour in 1 cup of warm milk. Whisk it. Whisk it good. Now whisk in the heavy cream. Make sure the heat is low. Season with salt and pepper and set aside (leave on low until ready to add to the corn/kale.

In a saute pan, heat a bit of oil and toss in the corn. Mine was frozen so I let it cook a bit longer. Then toss in the cleaned and bite sized kale. I rinsed mine but left some water on it. It helped to steam the kale a bit. Saute until all the kale is a nice dark green. Then mix in the white sauce. Stir and add some finely grated parmesan. Taste and season with salt and pepper.

Cook the gnocchi according to package direction. Make the sauce first so the gnocchi doesn’t sit around. Pour sauce over gnocchi and enjoy!

Notes: Clearly I liked this dish and am proud of it, but it involves butter and heavy cream! Not a regular meal for us.

Servings: 3-4 entree servings

Napa Cabbage and Carrot Saute April 16, 2009

A nice side dish for a dinner with actual meat! I had a pork tenderloin in the freezer and it was in need of a nice, hearty side. This quick saute had a light but enjoyable flavor. It’s cabbage, so it’s filling.

• 1 head napa cabbage
• 1 large carrot
• garlic
• oil
• salt/pepper

Slice up the napa cabbage and clean well. Peel the carrot and slice into thin sticks. Heat a bit of olive oil in a pan. Toss in the carrots first and then the cabbage after a few minutes. Add the garlic for the last 3 minutes or so. Season with salt and lots of pepper. Enjoy!

Servings: 2 BIG sides, 4 normal person sides