"What's in the Refrigerator" Soup

I am sick and tired of throwing food away.  Even if it's just into the compost bin, I hate it.  So, in the spirit of "Clean Out the Refrigerator Quiche", I've been salvaging bits of veggies from the produce share to make soup about once a week.  It's a healthy lunch...and sometimes for me, even a quick breakfast.)  Here's this week's edition.  But remember, it's a technique, not a recipe.  Riff on it to your heart's content.



"What's in the Refrigerator" Soup
Servings?  Depends on you...

Take one link smoked sausage (I used andouille.) and chop into half-inch pieces.  Put in a stock pot over medium-low heat and cook, stirring occasionally, until barely browned.  Add one onion, chopped; four stalks of celery, thinly sliced; and four carrots, thinly sliced. Continue to saute, stirring periodically, for 4-5 minutes.

Add one bunch coarsely chopped collard greens and one-half head of cabbage, chopped.  Stir until incorporated.

Add 6-8 cups liquid.  (I used a combination of storebought chicken stock and water.) Season with whatever moves you...a bit of salt and pepper, some Italian seasoning, thyme, a bay leaf or two.  Like I said, whatever moves you.  Bring to the boil and then simmer until vegetables are softened, about 25 minutes. (If desired, add one can of white beans, rinsed and drained, during the last 10 minutes of cooking.)

Enjoy with some crusty bread and feel superior because you didn't throw food away.

Salmon with Greek Yogurt Sauce

I know, I know...it's been a while.  Sorry.  Sometimes the beautiful life doesn't include being chained to a blog posting schedule.  That said, I'll try to do better.

While it's only spring, we're already starting to see talk of Alaskan wild salmon.  (Which is the only kind you should eat, by the way.  It's the most sustainable of all.)  And even if you're not seeing the fresh stuff yet, "previously frozen" is perfectly fine.

I found some beautiful fish on big-time sale at our local supermarket and couldn't resist.  We've been into Greek flavors lately.  (Even found our favorite gyros place that delivers!)  So I took some of those ubiquitous ingredients and created this cool (literally and figuratively) sauce/relish to top salmon called however you like it best...whether roasted, steamed or poached. Hopefully, you'll have leftovers that you can flake over spinach with some additional cucumber, maybe a cut-up tomato, and the yogurt sauce as a creamy dressing.  Let me know what you think.

Greek Yogurt Sauce
Makes enough for 3-4 servings of salmon. (Use judiciously...you don't overwhelm the delicious salmon you're craving.)

1 cup yogurt (Plain and non-fat preferably.  You can use Greek, but it makes the sauce a little thick for my taste.)
1/2 cup crumbled feta
1/2 cucumber, peeled and grated
1 teaspoon oregano (more if you want)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon freshly squeezed lemon juice
2 tablespoons chopped dill (if you have it)
Pinch of kosher salt
Generous shake or two of ground pepper

Mix all ingredients.  Refrigerate, but let sit at room temperature for about 30 minutes before serving on the salmon.

  

Green Goddess Chicken Pitas

I was thrilled to run across Food52 not too long ago.  It's become one of my favorite websites and their regular e-mails of recipes and great products for foodies inspire on a daily basis.

Recently, they sent a recipe for a chicken sandwich dressed with a zingy, herby green goddess sauce. I adapted it slightly and served it in a puffy pita pocket.  GREAT summer dinner.  Try it for yourself.

Green Goddess Sauce
Makes about 1/ 1/2 cups.

1 clove garlic
3 tablespoons fresh basil
3 tablespoons chives
3 tablespoons flat leaf parsley
1 avocado, peeled and pitted
1 cup yogurt (preferably Greek)
1 tablespoon freshly squeezed lemon juice
2 teaspoons white wine vinegar
salt and pepper

Into a food processor, place a roughly chopped garlic clove and the torn herbs.  Pulse until finely chopped.  Add the avocado (cut into large chunks will help the food processor do its job), yogurt, lemon juice and vinegar.  Process until combined (I liked mine slightly chunky with nice flecks of herbs still visible).  Taste for seasoning and blend in salt and pepper to taste.

This would make a great dip for pita chips or crudite.  It was delicious in a pita sandwich with a little rotisserie chicken, thinly sliced tomato, baby spinach and swiss cheese.  The other half's was just as good with cheddar cheese, bacon and some sliced red onion.  Combine away and enjoy!

Crispy Panko Halibut

Long time, no see.  Sorry...life has been beautiful, but busy.  Still trying lots of recipes and picking up ideas.  Promise to do a better job of sharing them with you.  Starting with this easy delicious dinner.

Got an e-mail from The Other Half yesterday saying "We're having cod for dinner."

Translation: "I bought cod at the grocery store.  Now you need to figure out what to do with it and make it so."

I'm used to this routine, so pulled up recipes tagged "cod" in my Evernote files.  (I haven't told you about Evernote, have I?  Well, I will soon.)  We passed on a couple of interesting poached ideas.  Also set aside one made en papillote for very soon.  Settled on this easy way to make it crispy but keep it light.

Crispy Panko Halibut
Serves 2.

2 portions halibut (5-6 ounces each)
2 egg whites
1 cup panko
3 tablespoons olive oil

Preheat the oven to 350 degrees.

Beat the egg whites until frothy and set aside.  Season the panko whatever strikes your fancy...salt, pepper, garlic powder, paprika, thyme, you get the idea.  Dip the halibut into the egg whites and then dredge in the seasoned panko.  If the coating seems light, press a little more panko onto the halibut.

In a large ovenproof skillet, heat the olive oil until shimmering.  Place the halibut in the pan and allow to fry until browned on one side.  Turn fish over and place skillet into preheated oven.  Bake until fish is cooked through and panko browned on top, another 6-8 minutes.

Remove from oven and serve.  You can top it with a little salsa, some sauteed summer veggies, or the tasty dill sauce I will post here tomorrow.

Chinese Chicken Salad...Recess Between Bacchanalias

As usual, the other half and I have eaten our way through the holidays...Tex-Mex on Christmas Eve, brunch and prime rib on Christmas Day.  Still to come: champagne and pasta on New Years Eve, eggs benedict in the morning and fried catfish and black-eyed peas for dinner.

Today then was the break in the storm. Breakfast was green juice and an English muffin. Lunch was a hard-boiled egg and half a roast beef sandwich on multi-grain.  And dinner was this delicious Chinese chicken salad.  As luck would have it, we saw the recipe on television yesterday.  As I am wont to do, I adapted it slightly, but kept the cooking method--which gives the chicken lots of flavor.  With crisp veggies and a tangy/spicy dressing, it's a healthy meal that you'll be using well into 2014 to keep up with those New Years resolutions.

Chinese Chicken Salad
Makes 4-6 servings worth of chicken.  Alter the vegetables as you see fit.

For the chicken and dressing:
4 boneless skinless chicken breasts
1/2 cup freshly squeezed orange juice
1/3 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons minced ginger
1 tablespoons minced garlic
3 tablespoons sugar
1 tablespoons sambal oelek
3 tablespoons toasted sesame oil
2 tablespoons canola oil

For the salad:
Napa cabbage, thinly sliced
Romaine lettuce, thinly sliced
Carrot, peeled and grated
Celery, very thinly sliced (best done on a mandoline)
Red bell pepper, cut in very thin julienne
Scallion, thinly sliced
Chopped toasted cashews, peanuts or sliced almonds

Season the chicken on both sides with salt and pepper and set aside.

Combine the orange juice and the next six ingredients (through sambal oelek) in a bowl.  Whisk until thoroughly combined.  Remove 1/2 cup mixture to use to cook chicken.  To remaining dressing, add sesame oil and canola oil, whisking until emulsified.

In a medium saute pan over medium-high heat, add the 1/2 cup reserved dressing mixture and heat until simmering.  Add the chicken breasts and cover pan.  Cook until chicken is done, about 12 minutes, turning several times.  Remove the chicken to a plate and continue to simmer the liquid in the pan until reduced by half.  Turn off the heat.

After the chicken has cooled slightly, shred it and return to the saute pan, adding 3 tablespoons of the finished dressing.  Heat over low heat just until heated through and liquid has been absorbed by the chicken.

The chicken can be served over the salad warm, at room temperature or chilled.  Add additional dressing to your liking and garnish with the nuts of your choice.

Eggs Baked in Whole Tomatoes

This was a perfect breakfast this morning...made even better because I could enjoy it out on the deck on this unseasonably mild Dallas Saturday.  Here's the recipe for one, but you can multiply it as many times as you need to.

Eggs Baked in Whole Tomatoes

Preheat the oven to 400˚.

Cut the top quarter off a tomato and use a spoon to remove most of the flesh and seeds.  (I leave a little bit...make the final creation deliciously saucy and soupy.) Place in a ramekin and drizzle with olive oil.  Season with salt and pepper and sprinkle a little thyme (fresh preferably) and minced garlic on top. Bake until soft and starting to caramelize, 25-30 minutes.

Remove from oven and sprinkle a tablespoon or so of goat cheese or grated Gruyere into the tomato cavity. Crack an egg into the tomato and return to the oven. Continue to bake until egg is just set, another 6-8 minutes.

Let cool slightly before serving.

Cherry Tomato Vinaigrette

When you get tired of eating the delicious cherry tomatoes that you've been buying at the grocery...or even better the farmers market...(although that sounds really insane doesn't it?), here's another way to use them.  It's especially good for those tomatoes just about to wrinkle up and spoil.

Serve warm or at room temperature over pasta, roasted fish or grilled chicken. Also delicious over grilled flank steak and salad greens.



Cherry Tomato Vinaigrette
Makes 1 1/2 cups.
From Bon Appetit magazine.

1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives
Preparation
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

Summer Squash and Corn Casserole

This is a great take on the classic squash casserole.  Adding corn makes it even more summery. Next time, I am going to add a few tomatoes also...

The original comes from Southern Living. I lightened it up a little bit since I am in the midst of a healthier eating plan. And made it a bit smaller to fit into a house with only two people in it.  Double it for your family summer feast. (P.S. You don't need added salt...plenty of it in the mayo and Parmesan cheese.)

Summer Squash and Corn Casserole
Makes 6-8 servings.

1 pound yellow squash, cut into 1/4-inch-thick slices
1 pound zucchini, cut into 1/4-inch-thick slices
4 tablespoons olive oil, divided
2 cups diced sweet onion
2 garlic cloves, minced
2 cups fresh corn kernels
3/4 cup freshly shredded Cheddar cheese
1/3 cup light sour cream
1/3 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons freshly ground black pepper
1 cup soft, fresh breadcrumbs, divided
1/2 cup freshly grated Parmesan cheese, divided

Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.

Heat 2 tablespoons olive oil in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.

Stir together squash, onion mixture, corn, next 5 ingredients, and 1/4 cup each breadcrumbs and Parmesan cheese just until blended. Spoon mixture into a lightly greased 7 x 11-inch baking dish.

Combine 2 tablespoons olive oil, 1/2 cup breadcrumbs, and 1/2 cup Parmesan. Set aside.

Bake at 350° for 25 minutes.  Sprinkle bread crumb mixture on top and bake and additional 10-15 minutes or until golden brown and set.

Let stand 15 minutes before serving.

Summer Squash with Almonds and Parmesan

Toasted almonds and grated parmesan kick up the flavor of plain old summer squash in this yummy side dish.

Summer Squash with Almonds and Parmesan
Makes 4 servings.

2 pounds summer squash and/or zucchini, cut into matchsticks
1 teaspoon kosher salt plus more
1/4 cup sliced almonds
2 tablespoons olive oil
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup finely grated Parmesan
Freshly ground black pepper

Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

Tomato and Almond Pesto

I am a big fan of ye olde "traditional" pesto...frech basil blended with pine nuts, garlic, parmesan and olive oil.  As a matter of fact, I made a batch last night from my backyard basil bounty and enjoyed it with fresh tomatoes and mozzarella.

But there are many variations on that great theme.  I have seen plenty of recipes using othyer green herbs like parsley and even cilantro.  And you could use pecans or walnuts.  You get the idea.

This fresh and delicious recipe adds tomatoes into the mix and goes for almonds as its nut choice.  It's yummy.  Perfect with some pan-roasted cod as pictured above.  But would also be good on sauteed vegetables, grilled chicken or even just a piece of toasted baguette.

Try it...it's likely to become one of your summer go-to condiments.

Tomato and Almond Pesto

From Food & Wine magazine.

Makes about 1 1/2 cups.

1/4 cup extra-virgin olive oil

1/2 cup blanched slivered almonds

1 cup cherry tomatoes

2 large garlic cloves, minced

1 packed cup basil leaves

1/4 cup water

Salt

Freshly ground black pepper

In a skillet, heat 2 tablespoons of the oil. Add the almonds and toast over high heat, shaking the pan, until lightly browned, 2 minutes. Add the tomatoes and cook until the skins just brown, 2 minutes. Let cool, then transfer to a food processor. Add the garlic, basil and remaining 2 tablespoons of oil; pulse until the almonds are chopped. Add the water and process to a chunky puree. Season with salt and pepper and serve.

Pattypan Squash Casserole

It's that time of year in Texas where our produce shares, farmers markets and gardens are overflowing with summer squash.  Here's one of the most basic (and delicious) ways to fix it. The recipe calls for pattypan squash, but you can make it just as easily with zucchini or yellow squash...or a mix of all three.  You can gild the lily by adding a little grated cheese to the squash mixture or some Parmesan to the breadcrumb topping, but it doesn't really need it.

Pattypan Squash Casserole

Makes 6-8 servings.

2 pounds pattypan squash, cleaned and  cut into chunks

2 tablespoons butter

2 tablespoons chopped onion 

2 tablespoons all-purpose flour 

1 teaspoon salt

1/4 teaspoon pepper 

1 cup milk 

1 cup soft breadcrumbs

2 tablespoons butter, melted

Cook squash, covered, in boiling salted water 20 minutes or until tender. Drain and mash. Drain again, if necessary. (You don't want too much liquid in the mixture.)

Combine squash, 2 tablespoons butter, onion, flour, salt, pepper, and milk; stir well. Pour mixture into a lightly greased 1-quart casserole.

Combine breadcrumbs and melted butter; spoon over squash mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

Quinoa, Corn and Poblano Stuffed Peppers

Here's something for a great healthy summer dinner.  This recipe was inspired by a Cooking Light recipe for baked tomatoes.  I changed the filling around a bit and stuffed red bell peppers instead.  Feel free to make your own variations...

Quinoa, Corn and Poblano Stuffed Peppers

Makes four servings.

2 poblano chiles

1 tablespoon olive oil

1 cup chopped onion

2 cups fresh corn kernels (about 4 ears)

1 clove garlic, minced

1 tablespoon chopped fresh oregano (or 1/2 tablespoon dried oregano, Mexican preferably)

1 tablespoon fresh lime juice

3/4 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

4 red (or green) bell peppers

1 cup uncooked quinoa

1 1/2 cups cup chicken stock, vegetable stock or water

4 ounces colby-Jack cheese, shredded (about 1 cup packed)

Preheat broiler to high.

Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a paper bag; close tightly. Let stand 10 minutes. 

Peel chiles. Coarsely chop chiles; place in a bowl.

In a saute pan, heat a tablespoon of olive oil over medium heat.  Add the onion and cook for 2-3 minutes.  Add the corn and saute until just slightly browned, about 4 minutes. Add the garlic and cook for an additional 30 seconds.  Remove from the pan and add to the bowl with the poblanos.  Stir in the oregano, lime juice, cumin, chili powder, salt and pepper.

Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine quinoa and stock or water in a saucepan and bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.

Preheat oven to 350°.

Spoon about 3/4 cup corn mixture into each pepper. Divide cheese evenly among peppers. Place peppers in a baking dish and bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the peppers 1 1/2 minutes or until cheese melts. 

Chard/Garbanzo Fritters

Now THIS is not the kind of recipe you necessarily go searching for on the Internet.  But we have been "blessed" with a surfeit of greens in our produce co-op share. Not just lettuce and cabbage,  but kale, chard and mustard greens as well.  All. At. Once.

So as I felt guilty the other night about the greens wilting away and what the heck I was going to do with them, I was ecstatic to run across this recipe in Real Simple. Healthy combination of veggies and protein with just enough spice and a bit of cheese.  I will admit I adapted it slightly.  Scroll down for the delicious results.

Chard/Garbanzo Fritters
Adapted from Real Simple.
Makes four servings.

8 cups stemmed and torn Swiss chard (about 1 bunch) and/or spinach (I bet a combination of the two would be delicious.)
1-15 1/2 ounce can garbanzo beans, drained and rinsed
 1 clove garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup crumbled Feta cheese
1/4 cup flour
1 egg, slightly beaten
4 tablespoons olive oil, divided
1/3 cup plain Greek yogurt
2 tablespoons chopped dill, mint or chives (optional)
Hot sauce

Combine the yogurt and chopped herbs and set aside.

In a food processor, combine the chard, garbanzo beans, garlic, cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pulse until finely chopped, scraping down the sides of the bowl as needed.  Transfer to a large bowl and add the Feta, flour and beaten egg.  Mix until combined.  Form the mixture into eight 2 1/2 inch patties.

Heat 2 tablespoons of the oil in  large nonstick skillet over medium heat.  Working in two batches, cook the fritters until browned, 3 to 4 minutes per side.  Add the remaining oil to the skillet for the second batch.

Serve with the herbed yogurt and hot sauce.

Vegetable Stock

Our produce share has been heavy on the greens lately, but also lots of onions and carrots.  So I've been making a big batch of vegetable stock almost every weekend.  It's a great base for soups (one way to use up all the aforementioned greens), but I've also been taking little bottles of it to work to heat up and sip out of a coffee mug as an afternoon snack.  You could also use it to poach fish for a nice additional bit of flavor.


Vegetable Stock
Adapted from Bon Appetit.
Makes 2 quarts

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1-inch pieces
10 celery stalks, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
8 ounces button mushrooms, halved if large
2 heads of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids.

Stir-Fry Beef and Broccoli

This is a great healthful recipe for the New Year. It could be even healthier (and just as delicious) if you used the same technique and sauce with shrimp, chicken, or just your favorite stir-fried vegetables. I will definitely be using the sauce recipe again. It is the perfect balance of salty and sweet with just enough spice.




Stir-Fry Beef and Broccoli
Makes two generous servings.

3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek
1 1/2 teaspoons light brown sugar
1/2 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons cornstarch
8 ounces sirloin steak, thinly sliced and seasoned with salt & pepper
1 bunch broccoli, florets separated in to 1 inch chunks.  (Peel and slice the stems thinly or reserve for another use.)
1/4 cup water
4 teaspoons toasted sesame oil, divided
1 large carrot, ribbon-sliced
1/2 cup sliced onion
(You could also add sliced mushrooms, sliced celery or sliced water chestnuts at your pleasure.)
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 1/2 teaspoons toasted sesame seeds or 1 cup toasted walnuts, chopped roughly

Combine soy sauce, 2 tablespoons sherry, vinegar, hoisin, sambal oelek, brown sugar and cornstarch in a small bowl.

Whisk together 2 teaspoons sherry and cornstarch in a med bowl; add steak and toss to coat.

Steam broccoli in 1/4 cup water in a wok, covered over high heat until crisp tender (about 5 minutes). Transfer broccoli to a plate. Discard the steaming liquid and wipe the wok dry.

Heat 2 teaspoons oil in wok. Add sirloin and cook until brown but slightly pink, about 2 minutes. Transfer steak to a plate and tent loosely with foil to keep warm.

Add remaining 2 teaspoons sesame oil; stir in mushrooms, carrots and onions (and other vegetables as desired) and cook until vegetables begin to soften, about 2 minutes. Stir in garlic and ginger and cook just until fragrant, about 30 seconds.

Add broccoli, beef and soy sauce mixture back to the wok; cook until sauce is thick and syrupy, about 1 minute.  Serve with rice or noodles and garnish each serving with toasted sesame seeds or chopped cashews.

Kale with Chorizo and Garlic

I am glad to be getting greens in our produce co-op share these days.  As I figure out what to do with them, I can only hope that eating them is some sort of preemptive cleanse before the carb/fat/sugar/booze-loaded holidays come around.

Now this recipe isn't completely healthy, but what self-respecting green would be seen without at least a little pork fat by it's side? This makes a great side for pork tenderloin, roast chicken or a nice flaky piece of fish.

Kale with Chorizo and Garlic
Adapted from Bon Appetit.
Makes four servings.


4 tablespoons olive oil, divided
4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds
1 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)
Kosher salt and freshly ground black pepper
1 cup dry white wine, divided

Heat 2 tablespoons oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes. Add onion and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add 1/2 cup wine and 1/4 cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 20-25 minutes.

Curried Butternut Squash Soup

We've been loving our co-op produce share.  Pick it up every two weeks and it's been full of wonderful local organic goodness.  Of course, it's not tomatoes and squash at this time of year.  Instead, potatoes, onions, apples, wonderful lettuces and lots of winter squash.  Inspired by an Ina Garten recipe, I pulled squash, apples and onions out to make this delicious soup.

If you're being virtuously healthy, you can stop before adding the cream and butter, but it's the perfect decadent touch for the holidays.  Serve it in shot glasses with a few toasted pumpkin seeds on top at your Christmas cocktail party.

Curried Butternut Squash Soup

Makes 4-6 main course servings.

3 pounds butternut squash, peeled and seeded

2 yellow onions

2 red apples, peeled and cored (I used Fuji.)

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

4 cups chicken broth

1 teaspoon good curry powder

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch pieces. Place them in a bowl and toss them with the olive oil, a generous pinch of salt, and a grind of black pepper pepper. Divide the vegetable mixture between 2 foil-lined sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Make sure not to let the veggies brown.

Let the vegetables cool slightly, then pulse in a food processor in batches until roughly pureed Add a little chicken stock as necessary to keep things going.  Place vegetables in large pot and add the remaining chicken broth.  Using an immersion blender, blend the mixture until smooth. Heat the soup over medium-low heat until warmed. Add the curry powder and salt and pepper to taste. For an added velvety texture, stir in 1/2 cup heavy cream and 1 tablespoon unsalted butter.

Thanksgiving Leftovers: Curried Turkey Pita

Curry powder is a mainstay in my chicken salad recipe.  Why not extend it to some of that turkey left over from Thursday?

Curried Turkey Pita
Makes 2 sandwiches.

1/4 cup mayonnaise
1 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups shredded cooked turkey
1/2 cup halved grapes
2 sliced celery stalks
1 sliced scallion
2 pita bread halves

Stir the mayo, curry powder, salt and pepper together in a medium bowl.  Add the next 4 ingredients and stir to combine.  Spoon into pita halves to serve.

Chard with Parmesan and Pine Nuts

Got a big bunch of beautiful organic chard in our produce share this weekend. Looked around for some recipes and found one that inspired this dish.  Dee-lish.  And could work with spinach also I am betting.

Chard with Parmesan and Pine Nuts
Makes 3-4 servings.

1 large bunch chard (about one pound)
1 tablespoon olive oil
3 tablespoons pine nuts
Kosher salt
1 1/2 tablespoons minced garlic
1 tablespoon butter
1/2 cup Parmesan cheese

Separate the chard leaves from the stems.  Rip leaves into 3 inch pieces and slice the stems into 1/2 inch pieces.  Rinse the leaves thoroughly and dry in a kitchen towel.

In a wok  or large skillet, heat the olive oil over medium heat. Add the pine nuts and cook until lightly browned, stirring constantly, about two minutes.  Remove to a plate, saving as much oil in the pan as possible.

Reheat the oil and add the chard stems and a pinch of salt.  Cook until beginning to brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.  Add the chard leaves and cook until wilted, about 4 minutes.  Turn off the heat and add the butter.  Toss until butter is melted.

Serve chard and sprinkle each serving with Parmesan and pine nuts.  Add a grind of black pepper and enjoy.

Poached Trout with Onions and Fennel Seeds

The holidays are coming.  And it's likely that you're going to add few pounds.  No, you won't go overboard, but cornbread dressing, pumpkin pie, egg nog and tamales are things that no one should deny themselves completely.  So take the next couple weeks to make really smart decisions and get yourself to fighting weight.  Here's a recipe that fits the bill nicely.

I've been eyeing the cleaned whole trout at our local warehouse store for a while now.  But knew the other half wouldn't eat them, so what would I do with five at a time?  Mealsaver to the rescue.  Vacuum packed them all individually and threw them in the freezer.  All I have to do is take one out a day before I am ready to cook it, and voila...I'm set.  Used just that process to get one ready last week for this delicious, healthy dish.

Poached Trout with Onions and Fennel Seeds
From Saveur magazine.
Makes 2-4 servings.


5 sprigs thyme
2 bay leaves
1 large yellow onion, cut crosswise into ½″-thick slices, separated into rings
1 large red onion, cut crosswise into ½"-thick slices, separated into rings
1 medium carrot, thinly sliced crosswise
1 2-pound whole trout, cleaned
Kosher salt and freshly ground black pepper, to taste
2 cups white wine
2 tbsp. extra-virgin olive oil
1 tbsp. fennel seeds
5 sprigs flat-leaf parsley

Heat oven to 350°. Place thyme, bay leaves, onions, and carrot in a 9" × 13" baking dish. Season inside of trout with salt and pepper, and place over onions; season with salt and pepper and set aside. Bring wine, oil, and fennel seeds to a boil in a 2-qt. saucepan over high heat; pour over trout and onions. Scatter parsley over top, and bake until trout is just cooked through and vegetables are soft, about 40 minutes.