Zucchini Rellenos

A Dutch Oven Recipe
          (from Wendy Sjaardema; variations below)
Ingredients:
2 scallions, white and green parts, chopped
1 medium zucchini, quartered lengthwise and cut into 1 inch slices
sea salt
1 tablespoon chopped fresh cilantro, optional
1/2 medium yellow bell pepper, cored, seeded, cut into 1/2 inch strips
4 to 8 ounces mozzarella or other cheese, grated
one 15-ounce can pinto beans, drained and rinsed
2 green chiles, stemmed, seeded and chopped (try anaheim or poblano)
2 medium tomatoes, chopped or one 15-ounce can diced tomatoes, drained
2 or 3 fresh oregano sprigs
2 flour tortillas

Directions:
Preheat Oven to 450*. 
Spray inside and lid of dutch oven with olive oil
Scatter scallions in pot
Spread the zucchini in a layer and season lightly with salt.  Sprinkle with Cilantro, if using.
Scatter in the bell pepper strips and top with half the cheese.  Cover with the pinto beans.  Blanket with the green chiles.
Add the rest of the cheese and top with the tomatoes.  Tuck the oregano sprigs in the crevices.
Spray each side of the tortillas with olive oil.  Cut the tortillas in half and roll each half separately.  Position the rolled tortilla halves on top of the other ingredients in the pot.  Spray well with olive oil.
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.  Serve Immediately.

Wendy's Variation:
Doubled everything but the beans and cilantro
Used Dried oregano not fresh
Used green bell pepper instead of yellow
Used Anaheim peppers
Used the full 16 oz cheese
Used 2 tomatoes and one 15 oz can - make sure you completely drain canned or gets a little soupy in bottom.
Couldn't get corn tortillas to roll so just layered on top of other ingredients.


Marilyn's Variation:
Use black beans instead of pinto
Use mixture of monterey jack and cheddar cheese
Slice fresh tomates over the top
Use flour tortillas

Chicken Alfredo with Pasta

1 (8 ounce) package cream cheese, cubed

6 tablespoons butter

1/2 cup milk

3/4 teaspoon garlic powder

salt and pepper to taste
1/2 teaspoon red pepper flakes

2 cups cooked chicken
2 cups fresh broccoli, steamed in microwave for 1 minute

2 small zucchini, julienned

1 sweet red bell pepper, julienned

6 ounces fettuccine, cooked and drained
1/2 cup shredded parmesan cheese

In a skillet over low heat, melt cream cheese and butter; stir until smooth. Add milk, garlic powder, salt red pepper and and pepper. Cook and stir for 3 minutes or until thickened. Add chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve over fettuccine and sprinkle with shredded parmesan cheese.

Lamb...an adventure

Tonight we tried Lamb for the first time - teeny, tiny lamb chops.  I marinated them in a paste made with garlic, rosemary thyme, salt, cayenne pepper and olive oil, then seared them until they were medum rare. 

They were good, but frankly, I prefer beef. 

The side dishes, however, were divine!  Scalloped potatoes and green beans with bacon and almond slivers - two of my favorite recipes! 

Cream of Turkey (or Chicken) Chowder

*substitute chicken, if desired

Ingredients

·         1 leftover turkey carcass

·         3 medium onions, chopped

·         2 large carrots, diced

·         2 celery ribs, diced

·         1 cup butter, cubed

·         1 cup all-purpose flour

·         2 cups heavy cream

·         1 cup uncooked long grain rice

·         2 teaspoons salt

·         1 teaspoon chicken bouillon granules

·         3/4 teaspoon pepper

Directions

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Penne with Asparagus and Tomatoes

Ingredients

·         8 ounces penne pasta

·         3 tablespoons olive oil

·         2 garlic cloves, minced

·         1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

·         Salt and freshly ground black pepper

·         2 cups cherry or grape tomatoes

·         1 cup frozen peas, defrosted

·         1/2 cup chicken stock

·         1 cup grated Parmesan

·         2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large sauté pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Giada deLaurentis

Cream of Asparagus Soup

Ingredients

• 1 pound fresh asparagus
• 3 1/2 cups chicken broth
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, sauté the asparagus in 1 cup of the broth for about 7 minutes, or until tender.

In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.

Add the cream, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Asparagus and Poached Egg

1 bunch asparagus, washed and trimmed
1 tablespoon olive oil
salt and pepper
¼ teaspoon red pepper flakes
¼ teaspoon sesame seeds
4 eggs
1 tablespoon vinegar
1 teaspoon salt

Preheat oven to 425 degrees F.

Place asparagus on a baking sheet in a single layer. Drizzle olive oil over asparagus and roll them around the baking sheet to cover them with oil.  Sprinkle salt, pepper, red pepper flakes and sesame seed over the asparagus.  Bake in hot oven for 10 minutes until crisp tender.

As asparagus cooks, fill a saucepan half way full of water. Bring to a boil. Lower heat to a gentle simmer.  Add vinegar and salt and stir.  Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm.

Place asparagus on a platter and top with poached eggs.  Sprinkle a few red pepper flakes over the eggs and serve immediately.

Something new

It is only recently that I have decided to eat Asparagus. 

My first job was working in a hospital kitchen.  When I was scheduled to serve vegetables when asparagus was on the menu, I traded for a different position, if at all possible.  The smell of canned asparagus is very unpleasant to me. 

Imagine my surprise when I decided to be a big girl and try fresh apsaragus two summers ago.  The first time I tried it, I grilled it with salt, pepper, and sesame seeds.  The next time, I roasted it in the oven.  Since that time, I have found four recipes that regularly appear on my dining room table - grilled, roasted, with pasta and tomatoes, and cream of asparagus soup. 

Last night I tried a new recipe.  It knocked my socks off!  So, I am including it in my favorites. 

Roasted Red Pepper Soup

Ingredients

• 3 red bell peppers
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans (or Great Northern White beans), drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• ½ teaspoon dried red pepper flakes
• ½ cayenne pepper
• salt and pepper to taste
• sour cream and chives for garnish

Directions

Preheat oven to broil.

Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.

In a large pot over medium heat, sauté the onion and garlic in the oil for 5 minutes, or until onion is translucent. Add the chopped, roasted red bell peppers, red pepper flakes, and cayenne pepper and sauté for 2 to 3 more minutes.

Add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.  Season with salt and pepper to taste.

Garnish with sour cream and chives if desired.

Food Memories Journal 7

Frigid (adjective)

 Definition:  Having a very cold temperature - cold; frosty; chilly; icy; freezing; glacial.    “A blast of Arctic weather has sent temperatures plunging well below zero in the Denver area and up and down Colorado's Front Range.” I realize that the quote above doesn’t contain the word “frigid” but I think you get the idea.

Situation:
Outdoor temperature - NINE degrees below zero Fahrenheit (-9)

Response:
Make soup!

In my humble opinion, there is nothing on a cold day quite as comforting and inviting as a pot of homemade soup.  (Okay – hot chocolate is a close second.)

My soup memories from childhood are sparse – my mother made noodle soup with butterballs on a regular basis, but sometimes she made cream of wheat dumplings instead of the noodles.  They taste good, but the texture is a little hinky.  On rare occasions mom would make milk noodle soup - hot milk and noodles, a little salt and allspice.  Sounds strange, doesn’t it?  Mom also likes to make beef vegetable soup – which I do NOT like.  This soup consists of boiled beef bones, potatoes, carrots, celery, cabbage, and tomato sauce with boiled beef on the side for sandwiches. Just yesterday, mom went to the store to find the beef bones, but could not find any.  She was terribly disappointed.  I tried to diplomatically be sympathetic, but she saw right through it.  (Personally, my choice is to go hungry on beef soup night.)

               

            Today, family soup favorites include New England Style Clam Chowder, Split Pea soup, Meatball vegetable soup, Corn Chowder, Chicken and Rice soup, Mean, Green Tortilla Soup, Chicken and Rice Chowder, and of course Beef Chili.  Some of my personal favorites include Taco Soup, Roasted Red Pepper Soup, Winter Vegetable soup, Chicken Chili, and Chicken Tortilla Soup. 

           Yum. I need to plan a soup supper again.