Author Archives: emilybrandsma

Soup’er Finds

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Soup’er Finds

Kitchen gadgets

There’s not a day that goes by that I don’t stand in my kitchen and say, “What would I do without this (fill in the blank)?!” Over the years I’ve accumulated a variety of culinary tools designed to make cooking easier; some have been useful, while others have been embarrassingly silly (the banana slicer, anyone?). But the ones that have withstood the test of time, that have earned a place of honor in my kitchen, and have truly made my life simpler, these are the treasures that I plan on sharing with you in Soup’er Finds.

January 2014

Cuisinart 2-Speed Smart Stick Hand Blender

Cuisinart Hand Blender

One item that I’ve found particularly helpful (and versatile) in my kitchen is the Cuisinart 2-Speed Smart Stick Hand Blender. With a 200-watt motor, it easily purées all my soups directly in the pot, saving me the hassle of processing hot liquid in my blender. The Smart Stick comes with a whisk attachment and 16 oz. plastic measuring beaker, which is excellent for whipping up homemade vinaigrettes. But, it’s the mini-chopper attachment that makes this product stand out from other hand blenders. I’ve found it so much more convenient to chop up small batches of food than if I were to pull out my heavy duty food processor. Whether I’m making a quick pico de gallo for fresh guacamole, chopping nuts to add to cookie batter, or blending seasonal fruit to top my toddler’s morning waffles — I find myself using it a few times a week! If your local kitchen store doesn’t carry it, there’s a great deal online at Kitchen and Company for $59.99 +free shipping.

Stuff My Kid Eats – Lemony Pasta with Tuna Sauce

Posted in Eating Healthy, Main Dishes, Pastas, Seafood, Stuff My Kid Eats by

Stuff My Kid Eats

Stuff My Kid Eats

(Photo credit: Audrey Kranz)

I have been fortunate enough to have a toddler who is relatively adventurous in the foods she will try — and often even like. This is not to say that we don’t have our moments of refusing to eat, declaring something “yucky” simply because it’s brown, or ending a meal in tears; she is 2 years old, after all! But almost without fail, I can count on her to at least taste everything I put in front of her, even if she won’t finish it. When I do find a dish that is particularly popular with her, I feel like SuperMom and do a private little victory dance in my chair across the table from her.

In this weekly segment, I’ll be sharing quick, easy, healthy recipes that break away from the mac-‘n-cheese/quesadilla/chicken nugget rut that’s so easy to get stuck in. All of the meals I post here are great for kids, and delicious for adults as well. Good luck and enjoy!

Lemony Pasta with Tuna Sauce and Arugula

Lemony Pasta with Tuna Sauce

I found this recipe in one of my husband’s Men’s Health magazines over the summer (I’ll let you draw your own conclusions on the similarity of a grown man’s pallet to that of a toddler’s.) I was able to throw this meal together in 15 minutes, then crossed my fingers that it was something my daughter would eat — she did, and now it’s one of her favorites. Hallelujuah!

Serves 4

1 lemon
8 ounces radiatore pasta
2 – 5 oz. cans of tuna in olive oil (see Tips*)
2 canned anchovies (even if you don’t like anchovies, don’t omit them! They really enhance the flavor.)
¼ tsp. red-pepper flakes, divided (see Tips*)
5 cups baby arugula
¼ cup fresh grated parmesan cheese
Kosher salt and fresh cracked black pepper to taste

Juice and zest lemon. Cook pasta per package instructions; drain, saving ½ cup of cooking water.

While the pasta cooks, drain tuna, saving 3 Tbsp. of the oil. In a blender or food processor, combine tuna, reserved oil, lemon juice, anchovies, and ⅛ tsp. red-pepper flakes; process until smooth.

In a large bowl, toss the hot drained pasta with tuna sauce (thin with pasta water if necessary). Add arugula, lemon zest, salt & pepper, and remaining red-pepper flakes (see Tips*). Serve topped with fresh grated parmesan cheese and cracked pepper.

*Tips:

  • I waited to add the final ⅛ tsp. red-pepper flakes until after I dished my toddler’s serving to save her delicate tastebuds from too much heat (if there is such a thing).
  • To make this a heartier meal, buy an additional can of tuna, drain, then add chunked tuna to the finished pasta.
  • Look for Genova brand tuna, if available (pictured below).

Genova Tuna

Book Club: January 2014

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Book Club

Book Club
One of my many passions in life, aside from cooking, is reading. Novels, magazines, cereal boxes, it doesn’t matter — if it has text, I’ll read it! Over the years, I’ve acquired a large collection of well-loved and often-turned-to cookbooks, that without, would leave me feeling lost in the kitchen. I always have my eye out for new ones, and when I find a real gem, you better believe I’ll be curled up on the couch reading it from cover-to-cover as one would a novel. In this monthly segment, I outline a few of my most recent favorites, along with some other fun reads to keep you entertained while you’re not slaving away in the kitchen. Don’t forget to check back next month for my newest Book Club picks!

January 2014

COOKBOOK:

Pure Flavor by Kurt Beecher Dammeier

Pure Flavor

You don’t have to be a Seattleite to enjoy this Northwest-based cookbook. The author, and creator of Beecher’s Handmade Cheese located in Pike Place Market, gives the reader 125 recipes for every type of home cook, plus tips on buying and preparing select ingredients. Bonus: if you are a Washingtonian or are planning a trip to the area, be sure to read the Northwest Food Icon sections (intermittently dispersed throughout the book) for suggestions on outstanding local food purveyors. Check out Pure Flavor on Amazon or visit Beecher’s Handmade Cheese website for info on his other products.

Recipes to try:
Butter-Rubbed Salmon with Blueberry Sauce
Apricot-Dijon-Glazed Pork Tenderloin
Roasted Parsnip Puree
Fruit Salad with Vanilla Syrup
Deep-Dish Cinnamon Buns

FOODIE BOOKS:
Not cookbooks, per say, but other books (memoirs, novels, short essays) centered around the joys of cooking and eating.

My Life in Paris by Julia Child with Alex Prud’homme

My Life in France

This humorous, and sometimes touching, memoir by Julia Child gives you an inside look into Child’s transformation from housewife, to cooking goddess, all the while touring you through Europe and beyond. Read a full synopsis on Alex Prud’homme‘s website — he’s not only the co-author, he’s Julia Child’s nephew as well!

Food for the New Year: Healthy Snacks

Posted in Appetizers & Sides, Cookies & Desserts, Eating Healthy, Salads by

Food for the New Year: Healthy Snacks

Healthy Snacks

 

I’m not a huge fan of New Year’s resolutions, but every January I find myself saying, “I’m going to live healthier this year.” Although we already eat well balanced meals in our home, and I workout (occasionally), I struggle with the mid-day snacking and saying no to the bowl of microwave popcorn my husband likes to make after dinner. With that in mind, I’ve decided to stock our pantry with smart alternatives to the cheddar cheese crackers that somehow find their way onto my shelves every week. Now, instead of reaching for a bag of fat-laden snack food, I’ll be baking up a crispy batch of kale chips instead!

Below are some suggestions for low-calorie, high flavor tidbits to help you curb your appetite between meals, refuel after a workout, or beat the midnight munchies.

Note: With the exception of the Low-Fat Deviled Eggs (which she said made her tongue “ouchy”), all of these snacks have been taste-tested and toddler approved.

Low-Fat Deviled Eggs with a Kick!

Low-Fat Deviled Eggs

Normally considered a picnic splurge, this low-fat version of the classic deviled egg can be enjoyed all year long without the guilt — or the ants! The addition of horseradish kicks up the flavor to help curb your appetite.

Serves 6 (serving size: 2 halves)

6 eggs
¼ cup low fat cottage cheese
2 Tbsp. low fat mayonnaise
1 Tbsp. prepared horseradish
1 tsp. dijon mustard
1 tsp. white wine vinegar
6 small celery leaves for serving (optional)
Kosher salt

Place eggs in a single layer in a saucepan; cover with water. Bring to a boil over medium-high and cook for 12 minutes. Remove eggs from heat, and place in a bowl of ice-cold water. Let stand until cool enough to handle before peeling.

While eggs are cooling, mix cottage cheese and next 4 ingredients in a bowl with an hand blender, or in a small food processor until smooth.

Peel eggs and discard shells. With a wet knife, cut eggs lengthwise and scoop out yolk. Add egg yolks to cottage cheese mixture and stir until combined. Season with salt.

Fill eggs with yolk mixture and top with a celery leaf.

Deviled eggs can be covered and stored in the refrigerator for 1 day.

Kale Chips

Kale Chips

Kale is a wonderful source of calcium; potassium; vitamins A, C, and K; and provides anti-inflammatory benefits for the body — so it’s a great snack to counter some of those aches and pains you’ll likely experience from your new workout routine.

Serving size: It’s kale — eat as much as you want!

2 bunches of curly leaf kale (green or red, or a colorful mix of the two)
4 Tbsp. olive oil
½ tsp. Kosher salt
¼ tsp. fresh cracked pepper
½ tsp. of flaky sea salt, such as Maldon, or another of your favorite savory seasonings (eg. smoked paprika, chili powder, garlic powder, or Johnny’s Seasoning Salt)

Preheat oven to 350° and lightly spray three rimmed baking sheets with non-stick cooking spray. Fold the kale in half lengthwise, then with a sharp knife, cut the stem away from the leaves. Tear kale into 2″x2″ pieces, wash with cold water, lay flat on a clean kitchen towel and thoroughly pat dry. In a bowl, toss kale with olive oil and salt, then spread in a single layer onto baking sheets. Make sure the kale pieces are not too crowded, otherwise they will steam rather than dry out, so use a fourth sheet if necessary.

Sprinkle pepper evenly over kale, then bake for 15 minutes, or until crispy but not burned. Remove from oven and sprinkle with flaky sea salt or other desired seasoning. If there are any soft pieces of kale remaining, return to the oven and bake for an additional 2-4 minutes.

Let cool before eating. Kale can be stored in an airtight container for up to 4 days. Do not refrigerate.

Edamame

Edamame

These tasty little soy beans are packed full of protein, fiber, calcium, iron, and many of your essential daily vitamins and minerals, which just goes to show that good things really do come in small packages! (Edamame can be found in the freezer section of your grocery store, usually with the frozen vegetables. Look for edamame in their pods.)

Serves 2 (serving size: 1 ⅛ cup edamame)

2 ¼ cup edamame in their pods, cooked per package instructions
1 tsp. flaky sea salt (such as Maldon)

Place cooked edamame in a bowl and sprinkle with sea salt. With your teeth, squeeze soy beans from pods directly into mouth, discard pods. Smile. Repeat.

Quick Pickled Veggies

Quick Pickled Veggies

Nothing satisfies my munchies more than this crisp, tart salad. Try it by itself or as a lunchtime accompaniment to a healthy, low-fat tuna sandwich.

Serves 2 (serving size: 1 ½ cup salad)

3 cups mixed vegetables, julienned (carrots, celery, bell peppers, broccoli stems, cabbage, or whatever else you like)
1 Tbsp. olive oil
2 Tbsp. rice wine vinegar
⅛ tsp. ground coriander (optional)
½ tsp. Kosher salt
Fresh cracked black pepper to taste

Place veggies in a serving bowl. In a measuring cup, whisk together remaining ingredients until thoroughly combined. Pour vinaigrette over veggies, toss and let stand for 10 minutes. Toss again, then serve.

Shortcut: Bags of precut matchstick vegetables are available in the produce section of most grocery stores.

Blue Cheese and Almond Dates

Blue Cheese Almond Dates

Dates and blue cheese have been found to benefit the intestinal tract, so swap out your evening dessert for these tasty little treats and you’ll not only beat your sweet tooth, you’ll go to bed with a happy stomach as well.

Serves 4 (serving size: 3 dates)

12 large pitted dates
4 Tbsp. blue cheese
2 Tbsp. slivered almonds, coarsely chopped

Slice dates open with a sharp knife. Fill each date with 1 tsp. of blue cheese, then lightly squeeze date closed. Roll open side of date in diced almonds so that they cover the blue cheese. Enjoy after dinner with an ounce of your favorite digestif, such as brandy, grappa, ouzo, or dry sherry.

Classic Chicken Noodle Soup

Posted in Eating Healthy, Main Dishes, Pastas, Soups by

Homemade Chicken Noodle Soup

Classic Chicken Noodle Soup

This is the time of year when many of us fall ill with the flu, so this season, instead of downing a bottle of NyQuil ®, why not treat your symptoms the way our grandmothers did – with chicken soup!

Serves 6-8

1 Tbsp. unsalted butter
2 Tbsp. olive oil
2 cups yellow onion, diced (about 1 small onion)
2 cups carrots, peeled and sliced into rounds (about 4 carrots)
1 ¼ cup celery, sliced (about 4 celery stalks)
2 garlic cloves, minced
2 tsp. Kosher salt, divided, plus more for seasoning
2 tsp. dry mustard
½ tsp. celery salt
1 cup dry white wine, such as Pinot Gris or Sauvignon Blanc
8 cups homemade chicken stock (see recipe in Homemade Stocks)
1 bay leaf
4 sprigs fresh Italian parsley
3 sprigs fresh thyme
2 sprigs fresh oregano, plus 2 Tbsp. chopped oregano leaves for serving
2 cups reserved chicken from chicken stock recipe, chopped, mix of white and dark meat
2 cups dry egg noodles
Fresh cracked black pepper to taste

Heat butter and oil in a large soup pot over medium-high heat until butter has melted. Add onion, carrots, and celery and sauté until veggies have softened and onions become translucent but not brown, about 8-10 minutes. Add dry mustard, celery salt, 1 tsp. Kosher salt, and garlic. Cook until fragrant, about 1 minute. Add wine and cook until liquid has reduced by half, about 2-4 minutes.

With a 4″ piece of cotton kitchen twine, create an herb sachet (sachet d’ épices) by tying together bay leaf, and sprigs of parsley, thyme, and oregano (Figure 1). Add chicken stock and sachet to soup pot. Bring to a boil, then immediately reduce heat to a simmer. Simmer for 30 minutes, partially covered.

Figure 1 – sachet d’ épices

Sachet

In a separate pot, bring 4 cups of water to a boil with 1 tsp. salt. Once boiling, add egg noodles and continue to cook until noodles are al dente, about 5-8 minutes. Pour noodles into a colander and run cold water over them to stop the cooking process. Set aside.

After the 30-minute simmer is completed, add chicken and noodles to soup pot and continue to simmer for an additional 20-30 minutes. Remove herb sachet from pot and season with salt and pepper.

When ready to serve, ladle soup into pre-warmed bowls and top with a squeeze of lemon and a sprinkle of fresh chopped oregano.

Soup can be stored in refrigerator for 3-5 days and frozen for up to 3 months.

Note: After refrigeration, the soup may accumulate a layer of fat on the top, remove with a slotted spoon and discard before reheating.

Sidekicks: 

  • There’s probably not a person in the world who would argue that the best accompaniment to chicken noodle soup is a good old fashioned grilled cheese sandwich – my recommendation is using a couple pieces of sourdough bread, unsalted butter, and a slice each of sharp cheddar and Muenster cheese.
  • Serve with a glass of Chardonnay, and you’ve got yourself a meal to beat any ailment!

Shortcuts:

  • Replace homemade chicken stock with store-bought stock.
  • Instead of using reserved chicken from stock recipe, buy a pre-roasted whole chicken (found in the deli department of most grocery stores), cut meat away from bone and dice. Use 2 cups for soup, then reserve remaining chicken for another use.