Cauliflower Cheddar Cheese Chowder

Chunky caulifower cheddar cheese soup that is a favorite on cool fall evenings.

Ingredients

1 carrot chopped

1 medium onion minced

2 garlic cloves minced

2 T olive oil

1 medium cauliflower

4 C vegetable broth

2 T butter

2 T flour

2 C milk

2 C shedded cheddar cheese

Salt and pepper

Directions

Serves 4-6

Cut cauliflower in half and decore. Coarse chop florets and set aside in medium bowl

Add olive oil to large sauce pan over medium high heat.

Add carrots and onion and saute for two minutes, Add garlic and cook until fragrant.

Add chopped cauliflower and broth and bring to boil and then cover and simmer for 20 minutes.

Remove about 1/3 of the caulifower mixture to bowl and puree using immersion blender and then add back to large saucepan.

Melt butter in medium size skillet and add flour and stir for 3 minutes. Add milk gradually while whisking and cook for 5 minutes.

Add cheese and mix until blended and simmer for 5 minutes.

Add into cauliflower mixture and stir until combined. Season to taste with salt and pepper

Simmer for 15-20 minutes and serve with green salad and crusty rustic bread.

NOTE:

Toppings such as chives, croutons, crispy onion flakes, sour cream, or popcorn can be added.

If you desire a thicker soup. Make the roux with 3 tablespoons of butter and flour.

If I have leftover soup, I cook pasta elbows* and add in the leftover soup. Pour into baking dish. Pour 1/2 cup shedded cheese on the top.  Cook in the oven at 350º F for 15 minutes. I serve this as a side dish.  * Amount of pasta depends on how much leftover soup.

 

 

Turkey Dumpling Stew

Comfort food for cool fall evenings. Delicious dumplings and stew made using leftover turkey.

Ingredients

Stew

2 T butter

2 T olive oil

2 shallots minced

2 garlic cloves minced

5 T all purpose flour

4 C chicken or turkey broth¹

2 carrots sliced

2 celery stalks diced

1 t thyme

1/2 t Herbes de Provence

1 C frozen peas

1 1/2 C leftover cooked turkey breast cut into 1/4 inch pieces

Salt and pepper

Dumplings

1 3/4 C all-purpose flour

2 t  baking powder

1/2 t baking soda

1 t salt

3 T chilled butter cubed

1/4 C chives minced

1/3 C parsley minced

1 large egg

3/4 C buttermilk

Directions

Preheat oven 350º F   Serves 4

Over medium high heat add butter and olive oil to 4 1/2 quart covered pot. Add shallots and cook for 2 minutes. Add garlic and cook until fragrant.  Add flour and cook for 3 minutes.

Whisk in liquid gradually until flour is combined and all lumps are gone.

Add carrots, celery, herbs, peas, turkey, broth and season to taste with salt and pepper. Bring to boil and then simmer covered for 10 minutes.

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Dumplings

Add flour, baking powder, baking soda, and salt to medium bowl and combine.

Add egg and buttermilk into small bowl and whisk together

Cut chilled butter into flour mixture until coarse crumbs form.

Stir in mixed herbs to flour mixture.

Add in buttermilk mixture and stir until just combined.

Remove lid from pot and drop tablespoonfuls of dumpling batter into the stew.

Cover and move to preheated oven and cook for 20 minutes.

Serve with hearty bread and green salad.

Notes

¹I save leftover defatted turkey jus and use in place of or with broth to add more depth of flavor.

 

 

 

 

Fennel Cabbage Slaw

An easy to make flavorful slaw that captures in a single bite sweetness from the red cabbage, spiciness from the radishes, and anise from the fennel.

Ingresients

1 C finely sliced red cabbage

1 fennel bulb

8 radishes sliced

Lemon Galic DressingLemon Garlic Dressing

Salt and pepper

Directions

4 Servings

Remove stalks from fennel bulb and set aside.

Core the bulb and then fine slice and place in medium bowl.

Cut fronds from stalks and coarse chop. Add to bowl.

Add sliced cabbage and radishes to bowl.

Dress with lemon garlic dressing, Season to taste with salt and pepper

Serve.

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Greek Salad on Lavash with Tzatziki Sauce

A delicious combination of Greek inspired dishes served on a flatbread. It is bursting with flavor and texture from both the creamy, chunky tzatziki sauce and the salty, acidic Greek dressed salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

3/4 C Tzatziki Sauce

1/2 C feta cheese crumbled

Greek Salad Ingredients

1/2 C English cucumber diced

1/2 C tomato diced

1/3 C shallot or red onion sliced thin

½ C red or yellow pepper diced

1 T mint chopped

3 T Kalamata olives chopped

2 C baby romaine

1/3 C Greek salad dressing

Directions

Serves 2 or 4.

Preheat oven to 420º F. Line baking sheet with parchment paper.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2 minutes per side and remove from oven and cool.

Salad

Combine all salad ingredients except romaine and toss with dressing and set aside to marinate.

Assemble the Lavash

Place the flatbread on large serving platter.

Spread tzatziki sauce onto lavash.

Combine the marinated salad vegetables with the romaine and toss to coat. Spread the salad over the tzatziki flatbread.

Sprinkle with feta and cut the lavash into two or four pieces.

Serve

Note:

This is a favorite luncheon dish. Easy to make. My cousin also said she uses whole wheat pitas in place of the whole wheat flatbread that I use.

 

 

Greek Salad Dressing

A traditional Greek dressing made with fresh herbs. Serve on a Greek salad or any salad, pasta, or dress a cold vegetable plate.

Ingredients

2 garlic cloves minced

2 t basil minced

1 T oregano minced

2 t Dijon mustard

3 T lemon juice

5 T red wine vinegar

1 t salt

1/2 t fresh ground black pepper

1/2 C extra virgin olive oil

Directions

Tools and ingredients

In a small bowl, combine together the garlic, herbs, mustard, lemon juice, vinegar, salt, and pepper.

Then slowly add the olive oil whisking until the dressing is emulsified. Transfer to salad dressing container.

Note:

I used fresh herbs and lemon from my garden for the dressing. I used about three more times fresh herbs than I would dried herbs.

 

Fresh Strawberry Sorbet

Strawberry season is here and they are available in markets or at u-pick farms. The starwberry flavor is so refreshing to the pallet and you just want more.

Ingredients

2 C sugar

2 C water

2 pounds of  fresh strawberries

Directions

Cuisinart Yogurt/Ice Cream Machine and Cuisinart 7 or 12 cup food processor. Place Yogurt bowl in freezer 24 hours before making sorbet.

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

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Making Sorbet

Wash, destem, and halve the strawberries.

Add the strawberries to the food processor and puree until smooth.

Add 1 1/2 cups of simple syrup and  pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

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Assemble yogurt/ice cream maker and pour strawberry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

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NOTE:

We use fresh organic strawberries. I have not made sorbet with frozen fruit.

Yogurt Waffels

A light fluffy textured waffel crispy on outside and soft on the inside. They do not get soggy after adding maple syrup.

Ingredients

 1 ½ C flour

2 t baking powder

2 t baking soda

Pinch of salt

3 eggs

1 ½ C yogurt¹

1 t vanilla

3 T butter melted

Directions

Preheat waffle iron to medium setting  Serves 6

Mix dry ingredients together in medium bowl and set aside

In small bowl add eggs, yogurt, and vanilla than whisk.

Add egg yogurt mixture and butter to flour mixture and mix until incorporated. Do not over mix.

Spray top and bottom irons with PAM or lightly brush with melted butter. Ladle waffle makers recommended batter amount into the iron, Cook until golden brown about 6-8 minutes. Remove and serve with maple syrup or berry toppings.

Note:

¹Any yogurt can be used. I use plain Greek yogurt.

I do not add sugar. Maple syrup or berry toppings provide the sugar element.

These waffles can be frozen and reheated in a microwave or toaster.

Bing Cherry Sorbet

Cherry season is here and never lasts long enough. Enjoy a sorbet made with fresh cherries. It is so tasty alone or with a dollop of whipped cream or better yet drizzled with choclate syrup. Yummy

Ingredients

Simple Syrup

1 C water

! C sugar

Cherry Sorbet

6 C cherries depitted and halved

2 T lemon juice

1/8 t almond extract

1 1/2 C simple syrup

Directions

Cuisinart Yogurt/Ice Cream Machine and 7 or 12 cup food processor

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

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Making Sorbet

Place Cuisinart Yogurt bowl in freezer 24 hours before making sorbet.

Depit the cherries by using a chop stick to push pits though or a pastry piping tip or use a cherry pitter. Slice cherries in half.

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Add the cherries and simple syrup to the food processor and puree until smooth. Add lemon juice and almond extract and pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

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Assemble yogurt/ice cream maker and pour cherry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

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Note:

I do not strain cherry mixture prior to pouring into yogurt maker.

 

 

Easy Chicken Bolognaise

Tonight is kids’ two-hour basketball practice so we need an easy, quick to make dish.  The type of food that makes a growing child ask for seconds.  Unfortunately, there are never leftovers:)

Ingredients

Sauce

1 pound ground chicken ¹

1 T Mexican Blend (Morton & Bassett)

1 t Lawry’s® Seasoned Salt

2 T olive oil

1 large carrot diced

2 celery sticks diced

1 large shallot diced

4 garlic cloves minced

1 C chicken broth

2 t basil chopped

2 t thyme

2 C marinara sauce

1/2 C cream

1/2 C Parmesan cheese

2 t parsley chopped

Salt and pepper

Pasta

1 pound of  pasta

4 quarts of salted boiling water

Directions

Serves 4-6

Sauce

In medium bowl combine chicken, Mexican seasoning, salt and set aside.

Heat olive oil in large skillet. Add diced carrots, celery, and onions.  Then cook for 4 minutes over medium high heat.  Next, add garlic and cook for two minutes.

Add the seasoned chicken mixture, then stir to break chicken into bits.  Cook until chicken is no longer pink–about 8 minutes.

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Add chicken broth and cook for two minutes while stirring occasionally. Add marina sauce, basil, and thyme and cook for five minutes.

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Add cream, combine, and simmer for about ten minutes.

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Add additional reserved pasta water, if sauce is too thick. Add Parmesan and adjust seasoning.

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Pasta

Bring 4 quarts of salted water to boil. Add pasta and cook following package directions. Drain and reserve about 1 cup pasta water.

Assemble Pasta Dish

In large serving bowl add the pasta. Pour sauce over the pasta and top with chopped parsley.  If desired, serve with a green salad on the side.

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Notes

1. Ground turkey can be used as direct replacement.

 

 

 

 

 

Marjoram Compound Butter

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Compound Butter

Compound butters mix herbs, seasonings, butter and perhaps olive oil to create a flavor-packed finishing butter.  We use compound butter as a way to use up extra herbs from cooking.

Most compound butters appear to call for ratios of 2 to 3 tablespoons of herbs to 8 ounces of butter.  In some cooking, the higher fat content works. But as a finishing butter, the extra fat can feel heavy.

We use a much smaller ratio of herbs to butter to get stronger flavors–in the recipe below, a ratio of nearly 1-to-1.  We use this compound butter to finish many dishes such as pan roasted prawns.  The only watchout with the recipe below is to not leave the butter in too long or the herbs will burn.

Ingredients

2-3 T marjoram leaves

2 1/2 T butter

Directions

Remove leaves from stems and rough chop. Cube butter into 1/4 inch squares.  This pre-work yields better distribution of hearbs across the compound butter after mixing.

Place leaves in food processor and pulse 3 to 4 times.  The leaves should be finely chopped.

Add butter and blend for about 30 seconds. Using spatula, scrape butter herb mixture from sides of food proessor bowl and mix for another 20-30 seconds.

Remove compound butter from bowl and place onto plastic sheet.  Role butter into a log. Use or refrigerate for further use.  The pictures below display the final mixing and forming of compound butter into a log.  The picuter is shiny due to the plastic and not strangly colored butter.