Chinese Chicken Salad Soup

Ingredients

2 Medium Carrots – Peeled, roughly chopped

1 Celery Stalk – Roughly chopped

½ Medium Red Onion – Roughly Chopped

2 Large Garlic Cloves

Pulse in a food processor until basically a rough puree.  Set aside.

2 Large Garlic Cloves – Finely diced

3 Scallions – Chopped

1 Jalapeno – Seeded, finely diced

½ Medium Red Onion – Thinly sliced

¼ Head of Red Cabbage – Thinly sliced

2 Handfulls Snow Peas – Top vein sliced off

1 Cup Shredded Carrots

1 Small Savoy Cabbage – Shredded

2 Roasted Chicken Breasts – Shredded

½ lb Angel Hair Pasta – Broken into 3rds.

1 Can Sliced Water Chestnuts

1 tbsp Grated Ginger

1 Handful Bean Sprouts

8 Cups Chicken Stock

8 Cups Water

¼ Cup Low Sodium Soy Sauce

½ Cup Water

1 Tbsp Dijon Mustard

¼ Cup Balsamic Vinegar

Chow Mein Noodles

Salt

Pepper

Extra Virgin Olive Oil (EVOO)

In a medium / high heat pot add enough EVOO to coat the bottom and add the pureed veggies.  Sautee about 5-7 minutes until softened.  Add ½ tsp salt and ½ tsp pepper.  Cook 2 minutes.

Add red cabbage and stir to coat with the puree.  Cover w/ lid cracked and cook 10 minutes.  Add garlic, scallions, jalapeno, onion and cook 5 minutes covered with lid cracked.

Add ginger, ½ cup chicken stock.  Cook 5 minutes covered with lid cracked.

Add 8 cups chicken stock, 8 cups water, carrots, snow peas.  Simmer 1 hour covered with lid cracked.

Add chicken, Savoy cabbage, bean sprouts and water chestnuts.  Cook 5 minutes.

In a bowl combine soy sauce ½ cup water, honey, mustard and balsamic vinegar.  Mix well and then add to soup.

Add angel hair pasta and cook 8 minutes.  Season with salt and pepper to taste and serve w/ chow mein noodles on top.

Tortellini and Spinach in Garlic Broth Soup

Active Time:  10 Minutes Total Time:  20 Minutes Serves 4
Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment. INGREDIENTS 2 tablespoons olive oil 5 cloves garlic, minced 3 cups water 3 cups canned low-sodium chicken broth or homemade stock 1 1/2 teaspoons salt 1 pound fresh or frozen cheese tortellini (see Variation) 1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts) Grated Parmesan cheese, for sprinkling
DIRECTIONS In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes. Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain. Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

Bacon Braised Green Beans

Ingredients

• Extra-virgin olive oil
• 1/2 pound slab bacon, skin removed and cut into lardons
• 2 garlic cloves, smashed
• Pinch crushed red pepper flakes
• 1/2 pound button mushrooms, stemmed and sliced
• Kosher salt
• 1 pound string beans, stems removed
• 1 cup chicken stock

Directions

Coat a large straight sided skillet lightly with olive oil. Add the bacon, garlic and red pepper flakes and bring to a medium heat. Cook until the bacon has gotten brown and crispy and has let off most of the fat. When the garlic becomes golden brown and very aromatic, remove and discard. They have fulfilled their garlic destiny. 

Add the mushrooms to the bacon pan, season with salt, to taste, and cook until they become soft, about 2 to 3 minutes. Add the beans and the chicken stock, season with salt, to taste, cover and cook over medium-low heat for 40 to 45 minutes. If the liquid reduces too much during the cooking time, add water to make up the difference. Remove the lid and cook until almost all of the liquid is reduced. When done the beans should be very tender, almost falling apart and VERY flavorful. Transfer to a serving bowl and serve.

Recipe Source: 
http://www.foodnetwork.com/recipes/anne-burrell/bacon-braised-string-beans-recipe/index.html

Minestrone Soup With Parmigiano-Reggiano

• 3 tablespoons extra-virgin olive oil
• 1 large red onion, chopped
• 2 large stalks celery, chopped
• 4 cloves garlic, chopped
• 2 large carrots, diced
• 1/4 pound thinly sliced pancetta, cut into thin strips
• 1/2 head Savoy cabbage, finely sliced, blanched and drained
• 1/2 bunch Swiss chard, finely sliced
• 1 large waxy potato, cut into 1/2-inch cubes
• 4 cups low-sodium chicken stock
• 3 medium tomatoes, seeded and diced
• 1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
• 3 cups cannellini beans (canned or cooked dried beans)
• 1 cup spinach, coarsely chopped
• Kosher salt and freshly ground pepper
• Grated Parmigiano-Reggiano cheese, for topping

Directions

Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Per serving: Calories 275; Fat 13 g (Saturated 3 g); Cholesterol 21 mg; Sodium 263 mg; Carbohydrate 28 g; Fiber 7 g; Protein 12 g

*This recipe by:  http://www.foodnetwork.com/recipes/bobby-flay/minestrone-with-parmigiano-reggiano-recipe/index.html

Grilled Steak & Roasted Sweet Potato & Kale Soup

Roasted Veggies

1 Large Sweet Potato – Peeled and ½ inch dice

½ Medium Red Onion – Thinly Sliced

4 Large Cloves of Garlic – Smashed

2 Medium Anaheim Chili Peppers – Seeded and ½ inch dice

3 tbsp Extra Virgin Olive Oil (EVOO)

½ tsp Salt

½ tsp Pepper

½ tsp Crushed Rosemary

Beef Broth

Combine all ingredients in a bowl and mix well to coat everything.  Then put in a baking dish with just enough beef broth to cover the bottom to prevent burning.  Cook in a 425 degree oven for 30 minutes.  Remove and set aside to cool.

Steak

½ tsp Salt

½ tsp Pepper

½ tsp Onion Powder

½ tsp Garlic Powder

1 tsp EVOO

2 tbsp Worcestershire Sauce

1 Steak (I prefer London Broil)

Marinate the steak at least ½ hour but could be marinated over night.  Grill steak about 4 minutes each side and then set aside to allow the juices to redistribute.

Soup

½ Medium Red Onion – Finely Diced

2 Carrots – Peeled, Finely Diced

2 Celery – Finely Diced

1 Cup Crimini Mushrooms – Finely Minced

EVOO

8 Cups Beef Broth

8 Cups Water

5 oz Kale – Stems removed and rough chop

2 Cups Brown Rice – Cooked)

In a large pot, coat the bottom with EVOO and add in mushrooms.  Sautee about 5 minutes then add ¼ cup beef broth and cook about 2 minutes or until the broth is almost evaporated.  Then add in onion, carrots, celery and sautee about 5-7 minutes or until the vegetables start to soften. 

Add beef stock, water and kale and simmer about an hour w/ the lid slightly cracked.  Then add in rice, roasted vegetables and steak that has been sliced into ½ inch cubes.  Simmer another 15 minutes.  Adjust seasonings with salt / pepper if necessary.  Enjoy.

* This is a slightly spicy soup.  To reduce the spice level, only add 1 Anaheim Pepper.

Modern Italian Wedding Soup

Meatballs
Extra Virgin Olive Oil (EVOO)

½ Medium Onion – Finely Chopped

1 Cup Mushrooms – Finely Chopped

2 tbsp Balsamic Vinegar

1.25 lbs Ground Turkey

2 Scallions – Finely Chopped

½ Cup Parsley – Finely Chopped

1 tbsp Dijon Mustard

3 Large Cloves Garlic – Minced

½ tbsp Salt

½ tbsp Pepper

¼ Cup Italian Seasoned Bread Crumbs

1 Egg – Beaten

¼ Cup Parmesan Cheese

In a pan over Med/High heat add about 2 tbsp EVOO and onion.  Sautee about 2 minutes.  Then add mushrooms and sautee 5 minutes.  Add in balsamic and sautee about 1 minute until almost all cooked out.  Turn off heat and set aside.

In a large bowl add turkey, scallions, parsley, mustard, garlic, salt, pepper.  In a separate bowl add egg, bread crumbs and cheese.  Beat until mixed then add into turkey mixture.

Combine everything with a fork until mixed but don’t overwork. 

Preheat oven to 450 degrees.  On a baking sheet (with sides) roll meatballs into about a 1 inch ball.  I got 36 meatballs out of my mixture.  Put in oven and cook for about 20 minutes.  When finished set aside.

Soup

1 tbsp Bacon Fat

1 tbsp EVOO

2 Carrots – Peeled and finely diced

2 Celery – Finely diced

½ Med. Onion – Finely diced

4 Garlic Cloves – Minced

½ tsp salt

½ tsp pepper

½ Cup White Wine

6 Cups Chicken Stock

6 Cups Water

5 oz. Kale – Shredded

½ lb Thin Pasta – Broken into about 1 inch bits

2 eggs – Beaten

½ Cup Parmesan Cheese

In a large pot over med/high heat add bacon fat and EVOO.  Add carrots, celery, onion.  Sautee 5 minutes.  Add salt, pepper, garlic and sautee 5 minutes.  Add wine, sautee 1 minute and then add chicken stock, water and kale.  Simmer about 20 minutes.

In a small bowl add eggs and cheese and beat then add into soup and combine.  Break pasta into soup and simmer about 5 minutes.  Add in meatballs and simmer for 10 minutes.

Adjust seasonings to taste and serve.

Vegetable Beef Barley Soup

½ Cup Uncooked Barley – Makes about 4 cups cooked

2 Celery Stalks – Finely Diced

2 Carrots – Finely Diced

1 Med. Red Onion – Finely Diced

6 Garlic Cloves – Minced

1 Cup Green Beans – Cut about 1 inch long

1 ½ Cubed Beef for Stew

1 tsp Salt

¾ tsp Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

Extra Virgin Olive Oil (EVOO)

2 tbsp Flour

1 Cup Mushrooms – Finely Diced

1 Can Corn – Drained

1 Cup Frozen Peas

6 Cups Beef Stock

In a large ziplock bag, combine beef, salt, pepper, garlic powder and onion powder.  Shake bag until meat is fully coated.  In a large pot over Med/High heat add enough EVOO to coat the bottom and add beef.  May have to do in batched so as to not steam but rather sear the meat on all sides.  Remove meat and set aside.

Add enough EVOO back into the pot to coat the bottom again.  Add in celery, carrots and onion.  Sautee about 5 minutes.  Add in mushrooms and garlic and cook another 5 minutes.  Add the same amounts of salt, pepper, garlic powder and onion powder.

Add in green beans, corn and beef stock.  Bring to a boil and then reduce to a low simmer with lid on but cracked for about 2 hours.  (the goal here is to break down the meat slowly so it falls apart).

While soup is simmering, in a separate pot cook barley in 6 cups of water.  (most directions are ½ cup barley to 6 cups boiling water and cook for about 90 minutes).  I cook mine for only about 1 hour so they don’t turn to mush in the soup.

When soup has been on a low simmer for 2 hours (or until the meat is falling apart), add in barley and peas and simmer for another 15 minutes.  Adjust seasoning to taste if necessary and serve.  Enjoy.

Turkey Meatloaf w/ Feta & Sun-dried Tomatoes

Ingredients

• Vegetable cooking spray
• 1/2 cup plain bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced, optional
• 2 eggs, at room temperature, lightly beaten
• 2 tablespoons whole milk
• 1/2 cup crumbled feta cheese
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Per Serving: Calories: 329; Fat: 17g (Saturated Fat: 6.5g); Protein: 29g; Carbohydrates: 14g; Sugar: 4g; Fiber 0g; Cholesterol: 213mg; Sodium: 1,257mg

Source:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html

Turkey & Pork Sausage Meatballs

Ingredients:

2 Packages Ground Turkey (about 1.25 lbs each)

1 lb Hot Pork Sausage

2 Scallion – Chopped

½ Cup Parsley – Chopped

2 Cloves Garlic – Minced

½ Red Onion – Finely chopped

4 Slices White Bread – Soaked in milk

1 Egg

1 tbsp. Salt

½ tbsp. Pepper

½ tbsp. Garlic Powder

½ tbsp. Onion Powder

Extra Virgin Olive Oil (EVOO)

1 Cup Parmesan Cheese

2 Cups Italian Seasoned Bread Crumbs

In a pan over med/high heat w/ 2 tbsp EVOO sautee garlic and onion until soft, about 10 minutes.  Set aside to cool.

In a large bowl combine turkey, sausage, scallion, parsley, onion/garlic, bread (squeeze the milk out first and crumble), egg, salt, pepper, garlic powder, onion powder and parmesan cheese.  Mix with a fork to combine but not overwork.

In a bowl mix together bread crumbs, about 1 tbsp salt, ½ tbsp pepper, ½ tbsp garlic powder, ½ tbsp onion powder.  Scoop out meatballs in about the size of golf balls.  Roll in bread crumb mixture to coat and then set aside.

In a pan over med/high heat add EVOO to coat bottom.  Once hot, add in meatballs and brown on all sides.  Probably have to do in batches so as not to crowd pan and steam instead of sautee.

Once browned on all sides set aside in a baking dish that can go in the oven.  When all the meatballs are browned, put in a 350 degree oven for about 15 minutes.  Let rest and then serve.  * you could coat the meatballs in sauce before placing in the oven if going to serve w/sauce.

Chick Pea Chicken Noodle Soup

Ingredients:
2 Stalks Celery – Finely diced
2 Carrots – Peeled and Finely diced
1 Onion – Finely diced
2 Leeks – Finely chopped
5 Cloves of Garlic – Smashed and finely chopped
Extra Virgin Olive Oil – (EVOO)
1 tsp. Salt
½ tsp. Pepper
1 tsp Cumin
½ cup White Wine
2 Chicken Breasts – Small dice
4 Cups Chicken Stock
4 Cups Water
1 Can Peeled Diced Tomatoes
¼ Lb. Thin Pasta – Broken
½ Cup Chopped Parsley

In a large pot coated w/ about 4 tbsp of EVOO, over med/high heat add in celery, carrots, onion and leeks. Sautee about 10 minutes. Add in garlic, salt, pepper and cumin. Sautee another 5 minutes. Add in wine and cook until wine is almost completely evaporated, about 5 minutes.

Add in chicken stock and water and bring up to a simmer. Add in diced chicken and tomatoes. Simmer about 5 minutes then add in the pasta and chick peas and cook for another 10 minutes w/ the lid slightly cracked.

Stir in parsley, adjust seasonings accordingly and serve.

Beef & Bean Chili

Ingredients:
3 ½ lbs Ground Beef
Extra Virgin Olive Oil (EVOO)
1 Onion – Finely Diced
2 Cups Mushrooms – Finely Chopped
2 Jalapenos – Finely Diced
2 Anaheim Chili’s – Diced
5 Garlic Cloves – Minced
1 tsp Cumin
1 tsp Salt
¾ tsp Pepper
2 tbsp Chili Powder
2 Cans Pinto Beans – Drained & Rinsed
1 Can Black Beans – Drained & Rinsed
¼ Cup Balsamic Vinegar
2 tsp Dijon Mustard
1 Can Diced Tomatoes
1 Jar Tomato Sauce

In a large pot over med/high heat, brown the ground beef then with a slotted spoon remove beef and set aside. In same pot, add a little EVOO if you need to and add in onion and mushrooms. Sautee for about 5 minutes then add in the jalapenos and Anaheim chili’s. Sautee another 10 minutes on medium heat. Add in the garlic and sautee another 2 minutes.

Add in the cumin, salt, pepper and chili powder. Stir until coated. Add in beans and the ground beef. Sautee about 2 minutes. Add in the balsamic vinegar and Dijon mustard. Sautee another 2 minutes. Add in the diced tomatoes and tomato sauce. Stir everything together.

Simmer over a low heat with a lid on but slightly cracked for about 2 hours stirring occasionally. Check seasonings and adjust accordingly. Enjoy.

Roasted Tomatillo Chili Salsa

Ingredients:
20 – 25 Tomatillos
3 Jalapenos – Seeded & Roughly Chopped
2 Anaheim Chili Peppers – Seeded & Roughly Chopped
1 Onion – Roughly Chopped
5 Garlic Cloves
2 tbsp. Extra Virgin Olive Oil (EVOO)
1 tsp. Salt
½ tsp. Pepper
1 tsp. Garlic Powder

Combine all ingredients in a large baking dish. Coat in about 2 tbsp. of EVOO, salt, pepper, garlic powder. Stir to coat everything evenly.

Place in a 450 degree oven for about 40 minutes or until everything appears roasted. Stir ½ way through. Take out of the oven and let cool. Place everything in a food processor and pulse until you get the texture you’re looking for. Can be slightly chunky.

Garlic & Roasted Red Pepper Hummus

Ingredients:
3 Cans Garbanzo Beans – Drained & Rinsed
5 Cloves Garlic
½ tsp. Cumin
¼ cup Parsley – Use the stems as well as leaves
A few drops of Toasted Sesame Oil
1 tsp. Lemon Juice
½ cup Roasted Red Peppers
1 tsp. Salt
½ tsp Pepper
EVOO

Directions:
Place beans, garlic, parsley, peppers in food processor. Pulse until coarsely chopped. Add in cumin, sesame oil, lemon juice, salt, pepper. Turn on food processor and as it’s blending, slowly add in EVOO until a smooth blend. May be a little chunky for texture if you like. Adjust seasoning to taste. Serve with toasted pita chips or tortilla chips.

Zesty Sauteed Spinach

Ingredients:
½ Onion, finely chopped
2 tbsp garlic flavored EVOO
1 tbsp Butter
1 lb Spinach
3 Cloves garlic, finely chopped
¼ tsp Chili flakes
½ tsp Salt
¼ tsp Pepper
1 tsp Balsamic Vinegar

In a medium heat pan, add evoo, butter and then onion. Sautee onion a few minutes until softened, add garlic then about 1 minute later, add chili flakes. Sautee about 1 minute.

Add in spinach until wilted, constantly mixing in the pan. When almost fully wilted add salt and pepper. Sautee 1 more minute. Then add balsamic vinegar and stir. Remove from heat and ready to eat.

Lentil And Brown Rice Rolls

Ingredients
• Butter, for greasing the baking dish
• 6 large Swiss chard leaves (about 1 1/4 pounds)
• Salt, pepper
• Mozzarella Cheese, sliced

Filling:
• * 2 cups cooked short grain brown rice
• * 1 cup cooked lentils
• 1 packed cup baby arugula leaves, chopped
• ½ cup goat cheese, at room temperature
• ½ cup mozzarella cheese, diced
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• ½ teaspoon freshly ground black pepper, plus extra for seasoning
• 3 cloves garlic, minced
• One 26-ounce jar marinara or tomato-basil sauce
• 1/2 cup grated Parmesan (2 ounces)
• 2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces

* I cook the brown rice and lentils in chicken stock w/ 1 smashed garlic clove in each, but you can use vegetable stock to make it a vegetarian meal. I also use homemade stocks and marinara but store bought is fine, just use low sodium.

Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.

Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 45 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.

For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, mozzarella, lentils, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.

Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.

Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and place a slice of mozzarella cheese on top of each roll, sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

Broccoli & Cheddar Soup w/ Jumbo Croutons

Ingredients:
2 Large heads of Broccoli
2 Celery Stalks – diced
2 Carrots – peeled and diced
1 Cup Crimini Mushrooms – diced
2 Med. Onions – diced
4 Cloves of Garlic – crushed
2 Sweet Potatoes – peeled and diced
2 Large White Potatoes – peeled and diced
1 ½ Cups White Wine
2 Cups Water
4 Cups Chicken Stock
2 Cups Half & Half Cream
2 Cups Cheddar Cheese – shredded
2 Tbsp Butter
Salt
Pepper
Garlic Infused Extra Virgin Olive Oil (EVOO)

Directions:
Heat Oven to 400 degrees. Largely chop broccoli and in a large bowl, coat with EVOO, salt and pepper. Mix well and then spread out onto a baking sheet. Roast about 45 minutes or until slightly browning. Set aside 2/3 of roasted broccoli and chop it.

In a large bowl add remaining 1/3 of broccoli, mushrooms, garlic, sweet potatoes and white potatoes.

In a large pot on medium / high heat add 2 tbsp of EVOO & butter. Add in celery, carrots and onions. Sautee about 10 minutes.

Add in the broccoli, mushrooms, garlic, and potatoes. Sautee another 10 minutes.

Add 1 tsp salt and ½ tsp pepper, stir. Add in 1 ½ cups white wine. Reduce heat to simmer and cover w/ lid cracked for 20 minutes or until almost all wine is reduced, stirring occasionally.

Add in 4 cups chicken stock (I make my own but if you buy it from a box make sure it’s low sodium). Simmer for about 20 minutes then add in 2 cups water. Simmer 1 hr covered with the lid slightly cracked.

Once all the vegetables are soft, blend in a blender or immersion mixer. Add back into the pot and add in the remaining 2/3 chopped broccoli. Simmer for about 10 minutes then add in Half & Half. Simmer another 10 minutes and then add in Cheddar Cheese.

Once cheese is melted, adjust seasonings with salt and pepper to taste. Simmer ½ hour. If the soup is too thick, thin out with a little more chicken stock.

Croutons:
Take a large baquette and either chop or break into about 1 inch chunks. In a large bowl w/ bread add in EVOO, salt, pepper and paprika. Mix well then spread out on a baking sheet. When you put the broccoli to roast, add in the croutons too. Bake the croutons for about ½ hour or until they are golden brown. Set aside to cool.

Ladle the soup into a bowl and add the croutons for garnish. Enjoy.

Chocolate Chip Banana Bread

Ingredients
2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter – room temperature
¾ cup brown sugar
¼ tsp cinnamon
2 eggs, beaten
1 egg white, whipped but not stiff peaks
2 1/3 cups mashed overripe bananas
¼ cup bittersweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan

In a large bowl combine flour, baking soda, salt and cinnamon. In a separate bowl cream together butter and brown sugar. Stir in beaten eggs and bananas until well blended. Stir banana mixture into flour mixture, stir just to moisten. Fold in chocolate chips until mixed and then fold in whipped egg white. Pour batter into prepared pan.

Bake for 60-65 minutes or until a toothpick comes out clean from center of cake.

Banana Topping
Melt ½ cup butter, ½ cup brown sugar & 1 tsp vanilla on stove. Add in chopped bananas. Stir about 1 minute then serve over Choc. Chip Banana Bread.

*** There are a few tricks I do for this recipe that I won't reveal because they are secret but if you follow the recipe above you'll still have a delicious dessert.

Lima Bean Soup w/ Spicy Tempura Fried Leeks

Ingredients:
4 Cloves of Garlic – Chopped
2 Celery Stalks – Diced
2 Carrots – Diced
1 Large Red Onion – Diced
1 Small Russet Potato – Peeled & Finely Diced
2 20 oz bags of Lima Beans – thawed (use fresh if you can get them)
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)
Salt
Pepper
Pinch of Red Pepper Flakes
1 tsp Cumin
1 ½ tsp Dijon Mustard
¼ cup White Wine
4 Cups Veggie Stock + 2 Cups Water

In a large pot, melt butter and 2 tbsp EVOO, sauté celery, carrots, onion, potato. Add 1 tbsp salt, 1 tsp pepper, red pepper flakes and cumin. After about 5 minutes add in garlic and Dijon mustard. Sautee another 5 minutes. Add in white wine and sauté another 5 minutes. Add in 1 ¼ bag of lima beans and veggie stock and water. Season with another tbsp of salt and 1 tsp pepper.

Bring to a boil and then simmer for 30 minutes or until the lima beans become soft.

Put soup through a food mill or if you don’t have a food mill then a blender and then strain. Add soup back into pot, taste to adjust any seasonings and then add in the remaining lima beans and cook on stove until whole lima beans are warmed through.

I topped my soup with spicy tempura friend leeks but garlic croutons would be a nice touch too or just serve as is.

Double Chocolate Fudge Chocolate Chip Espresso Brownies w/ a Ganache Frosting

Ingredients
2/3 cup + 2 tbsp. all purpose flour
1 cup sugar
½ cup unsweetened cocoa
½ cup bittersweet chocolate – melted
¼ cup butter –melted
2 tbsp coffee (I use leftover from my morning coffee)
1 ½ tbsp espresso granules
1 tsp vanilla extract
½ tsp baking powder
1 large egg
1 large egg white – whipped but just shy of stiff peaks
¼ cup milk chocolate chips
¼ tsp course sea salt
¼ cup hot fudge topping

Ganache Frosting:
4 oz. chocolate (mix bittersweet & milk chocolate)
1 pat of butter
2 tbsp cream

Over double boiler mix ingredients until melted.

Preheat oven to 350 degrees

Coat bottom of 8 inch square baking dish with butter, then line with parchment paper with enough paper to go up and over the sides to pull out on all 4 sides as handles.

In a large mixing bowl combine sugar, unsweetened cocoa, butter, coffee, espresso, vanilla, baking powder and 1 egg. Mix until blended. Add in melted chocolate and sift in 2/3 cup flour. Mix well. Gently fold in the beaten egg white. In a small bowl add the chocolate chips and 2 tbsp flour. Shake until coated and then sift out flour. Add all but a few of the choc. chips into the batter.

Pour ½ of the batter into the baking dish and spread out evenly. Add in hot fudge topping and spread evenly. Add in remaining batter and top w/ remaining choc. chips.

Bake for 35 minutes until a toothpick comes out cleanly. Let cool about 10 minutes before frosting w/ the ganache. Sprinkle top w/ coarse sea salt. Let cool completely and ganache has somewhat hardened. Brownies will be VERY gooey and a VERY messy. Perfect for an ice cream topping or to eat with a spoon.

Spicy Roasted Corn Soup

Ingredients:
8 Ears of Corn
2 Tomatoes cut in half
2 Carrots, diced
2 Celery Stalks, diced
1 Red Onion, quartered
4 Cloves of Garlic
3 Jalapenos (I like it pretty spicy so I used 3, use 2 for more subtle spice)
6 cups vegetable stock
1 Scallion chopped
Butter
½ pint cream
1 tsp Cumin
Salt
Pepper
Extra Virgin Olive Oil

Directions:

Take 7 of the ears of corn and place them in tin foil w/ extra virgin olive oil, butter, salt and pepper. Wrap up tightly and place on baking tray in 400 degree oven for 1 hour. Coat the jalapenos in extra virgin olive oil and place on the tray with the corn and roast for 40 minutes, flipping them over after 20 minutes.

In a baking dish place the tomatoes, carrots, onion and garlic (unpeeled). Mix with salt, pepper, olive oil. Place in 400 degree oven for 50 minutes, stirring occasionally.

Once cooked, shave down 6 ears of corn and put in a large sauce pot with the other roasted vegetables. Shave down the 7th & 8th ear of corn and set aside separately.

In the pot with the veggies, pour in 6 cups of hot vegetable stock. Simmer for 40 minutes.

After 40 minutes pour soup through a food mill. If you don’t have a food mill you can use a blender or a food processor or an emersion blender, but then just use a fine strainer and return to the pot and back on the stove.

Add the remaining roasted corn that you shaved and reserved, ½ pint of cream (I used ½ and ½), ½ teaspoon salt (or to taste) and 1 teaspoon of Cumin. Simmer 10 minutes.

Garnish with the remaining 8th ear of raw corn and scallion.

Coconut Cream Pound Cake

Ingredients:
2 cups white sugar
1 cup butter – room temperature
5 eggs – room temperature
2 cups all purpose flour
1 ½ tsp baking powder
½ cup coconut milk
4 oz. cream cheese - softened

Frosting:
1/2 cup coconut milk
1/2 cup water
1 cup confectioners sugar

Preheat oven to 350 degrees and butter and flour a loaf pan. The traditional recipes that I got the inspiration from used a 10 inch tube pan but I didn’t have one so my cooking time was a little off and I had to wing it.

In a large bowl, cream together the sugar, cream cheese and butter. Whip it till it’s light but not over beaten. Add in the eggs 1 at a time, fully incorporating the egg before you add the next. Add in coconut milk and blend till light and creamy.

In a separate bowl sift together the flour and baking powder.

Add the flour in 3rds to the creamed mixture, fully incorporating the flour before adding the next 3rd. Pour into the prepared baking pan. *Fill to the rim but you might have a little extra left over.

Here’s where it gets tricky. Because I changed the baking pan to a loaf pan and ovens vary in temperatures, here’s what you do: Bake for about 50 minutes.  I saw the middle still hadn’t set so I kept increasing the time in 5 minute increments. All in all I baked it for almost an hour. Keep checking till you can insert a wooden skewer in the center and it comes out clean.

For the icing, combine coconut milk, water and confectioners sugar in a sauce pan. Whisk and bring to a boil. Reduce heat to a simmer and occasionally whisk until it turns into a syrup like consistency. You may have to add a little more water or sugar depending.

Once cake is out of the oven, flip out of the pan and place on a cooking rack. After about 10 minutes when the cake is not hot, but still warm, take a pastry brush and basically baste the cake (top and sides) and continue to let cool. You will have icing left over but that’s ok. You can drizzle it over slices or use it in the whip cream like I did:

Take an 8oz container of whipping cream and beat till (almost) stiff peaks in a chilled glass bowl. Just before you fully beat it, add in a little of the icing mixture. I added in about 2 tbsp. Then finish whipping until stiff peaks.

Slice the cake, top with whipped cream and maybe some strawberries like I did and enjoy.

Spicy Toasted Chick Peas

2 cans chick peas - drained and rinsed
1 tsp salt
1 tsp fresh rosemary – finely chopped
1 tsp cumin
1 tsp cayenne pepper
½ tsp onion powder
½ tsp garlic powder
4 tbsp extra virgin olive oil

Toss in a bowl and spread out on a cookie sheet in a single layer. Cook in a 400 degree oven for 30 minutes, stirring about every 10 minutes. When finished they should almost resemble the texture of a peanut.

Perfect little snack, full of protein, similar to peanuts. Also, play around with the ingredients and spices to mix it up a bit.

Split Pea W/Ham Soup W/Garlic Croutons

Approx measurements

4 Carrots – small dice
4 Celery stalks – small dice
2 Medium Onions – small dice
4 Garlic cloves, minced
2 Cups split peas (1 bag)
1 Bay Leaf
Extra Virgin Olive Oil (EVOO)
Butter
Salt
Pepper
Ham Hock (optional)
2 Cups Ham – Diced or Sliced
6 Cups Turkey or Chicken Stock
2 Cups Water
1 tbsp Mint Leaves – finely chopped

Directions:

Sautee carrots, celery, onions, 1 tbsp. each of salt and pepper, 1 tbsp of EVOO and 2 tbsp of butter, about 8 – 10 minutes over med-high heat. After about 3 minutes add in minced garlic.

Remove mixture from pot and set aside. In same pot add in ham with about 1 tbsp of EVOO. Cook over heat just enough to brown the ham a bit. Remove ham from pot.

In a large pot add in the veggies, ham hock (optional) and bay leaf. Cover with about 6 cups of turkey or chicken stock (I make my own stock but store bought is ok, just look for low sodium, but turkey stock works best here) and 2 cups water.

Simmer 2 hours with a lid ½ covering the pot. Remove ham hock if used and bay leaf. Add in split peas. Simmer another ½ hour.

Blend mixture in a food processor or blender (in batches) or with an immersion blender. You’re looking for a smooth texture but not silky. Ok to have a little texture to it.

Put back in pot, add in ham and mint. Simmer about 10-15 minutes.

Top with giant garlic croutons and serve. *Croutons: Slice a store bought baguette in ½, drizzle with EVOO. Toast in oven until golden brown. Take a peeled raw clove of garlic and rub on baguette. Largely dice up baguette, place back in oven for about another 5 minutes to toast the other sides. Place on top of soup and enjoy.

Pickled Red Onion Jam

2 med - large red onions, sliced
1 large clove of garlic, chopped finely
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
1/2 cup apple juice
1/2 cup chicken stock
2 heaping tbsp of brown sugar
1/2 tsp. fresh thyme
pinch of salt & pepper

Stir everything in a sauce pan on high till boiling. Reduce to simmer for about an hour stirring occasionally until liquid is evaporated and onions are caramelized.

Marinaded Grilled Chicken, Roast Corn & Cole Slaw

Cole Slaw

** All measurements and seasoning's are approx.

1 head of cabbage shredded - Green or Purple or mixed.

1 carrot shredded

½ onion sliced thin

½ of a ¼ cup (is that an 1/8th?) of bread & butter pickle juice

½ of a ¼ cup (is that an 1/8th?) of red wine vinegar

½ of a ¼ cup (is that an 1/8th?) of extra virgin olive oil

1 ½ tablespoons dijon mustard

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

Use a food processor to shred your cabbage or slice it thinly by hand. Same with carrot. Add onion.

Mix together in large bowl.

In small bowl combine pickle juice, vinegar, evoo, mustard, salt, pepper, onion powder and garlic powder. Wish till combined.

Pour over cabbage and mix thoroughly.

Let sit at least 1/2 hour before serving.

Marinated Grilled Chicken

** All measurements and seasoning’s are approx

4 boneless, skinless chicken breasts

¼ cup Bread & Butter pickle juice

¼ cup White Wine

1 teaspoon salt

1 teaspoon pepper

1 teaspoon crushed garlic

Season chicken breasts w/ salt & pepper. In large zip lock bag combine pickle juice, white wine and garlic. Mix. Add chicken breasts to bag and massage the marinate into the chicken making sure everything is coated. Seal the bag making sure to get all the air out. Put on plate to avoid any spilling and place in the fridge for ½ to 1 hour, turning every so often.

Shake off any excess marinade and place chicken on grill. Don’t move chicken. Leave on grill about 3-4 minutes, then lift up chicken. If it doesn’t stick to the grill then turn it ¼ turn on the grill to get the criss cross grill marks. Leave on grill about a minute or so. Flip chicken and repeat. Depending on thickness of chicken, time may vary. I like to then put them in a sealed container to continue w/ the carry over cooking in case it’s not fully cooked through while it rests but also retaining it’s moisture.

Roasted Corn on the Cob

4 ears of corn

Butter

Extra Virgin Olive Oil

Salt

Pepper

Garlic Powder

White Wine

You can wrap each ear of corn individually in aluminum foil or do 2 per package. Rub corn w/ butter. You don’t want to coat it, just get the butter on there for flavor. Sprinkle salt, pepper and garlic powder on corn and drizzle EVOO over corn. Roll the corn around to coat it with everything. Just before you fully close the corn in the foil, splash it with a bit of white wine. Seal corn firmly.

Place corn in a 350 degree oven for 1 hour or so. Corn can be eaten raw so this is just a matter of cooking it till you want. You can raise the temp of the oven to 400 and cook for 45 minutes if you’d like.