Carrot, Ginger, & Orange Soup with Walnut Pesto Panini

Posted in Eating Healthy, Holidays, Sandwiches, Soups, Vegetarian by emilybrandsma

When I was a kid Easter was a pretty intense time for my sister and me. You see, the Easter Bunny used to hide our baskets every year. But he wouldn’t just hide our baskets, he would HIDE our baskets! He was pretty extreme, and took pleasure in stashing our baskets in impossible-to-find places and delighting in the length of time it took my sister and me to find them. His signature hiding spots were places you wouldn’t think to look as a kid, like on top of the furnace in the creepy basement that my sister and I hated; or hanging in the laundry chute, suspended between two floors; or wrapped in a garbage bag under the kitchen sink. In my 8-year old mind, I was sure that the Easter Bunny didn’t give it up as easily as Santa because we left him carrots instead of cookies. He was jealous. And bitter. And everyone knows that there’s nothing worse than a bitter bunny. Well, maybe not. But still it got me thinking, surely our little cotton-tailed friend would be much happier if we left him something tastier than cold, raw carrots. Something warm and creamy and slightly sweet. Something a little bit like this….

Carrot, Ginger, & Orange Soup

Serves 4

2 Tbsp. olive oil
1 lb. carrots (about 3 cups), chopped
2 cups chopped yellow onion
1-inch piece of fresh ginger, peeled and chopped
1 clove garlic, peeled and chopped
4 cups chicken or vegetable stock (see recipe in Homemade Stocks)
1 cinnamon stick
1 bay leaf
¼ cup orange juice
Kosher salt to taste
Finely ground white or green peppercorn
parsley and sour cream for serving (optional)

In a medium soup pot, heat olive oil until shimmering. Sauté carrots and onion until soft and onion becomes translucent but not brown, about 5-8 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.

Add stock, cinnamon stick, and bay leaf and bring to a boil. Immediately reduce to low and simmer, partially covered, until carrots are fork-tender, about 20 minutes.

Carefully remove and discard cinnamon and bay, then using an immersion hand-blender, purée soup until smooth, or alternatively, working in two batches, purée soup in a blender or food processor until smooth, return to pot.

Add OJ and stir until fully incorporated, season with salt and pepper.

Ladle soup into preheated bowl, then top with sour cream and parsley.

Walnut Pesto Panini

Glancing down at this recipe it may look like it has many parts, but it’s actually very simple: 1) grill chicken, 2) make pesto, 3) assemble sandwich. Done! Oh, but I forgot, then you have to eat the sandwich, and lick the tomato juices off your fingers, and wipe the melted cheese strands off your chin, and then get up and make another sandwich because the first one was so good. So, yeah, I guess it is a difficult recipe, but I think you can handle it.

Walnut Pesto Panini

Serves 4

FOR THE CHICKEN

2 chicken breasts
juice from 1 lemon
2 Tbsp. Dijon mustard
Kosher salt to taste
Fresh cracked black pepper to taste

FOR THE WALNUT PESTO

1 cup fresh parsley, coarsely chopped
¼ cup walnuts, coarsely chopped
1 Tbsp. olive oil
2 tsp. Worcestershire sauce
¼ tsp. Kosher salt
Fresh cracked pepper to taste

FOR THE PANINI

2 pre-split whole wheat pita pockets, cut in half
4 slices mild white cheese (such as Gouda, Swiss, or Provolone), cut in half
4 slices of tomato, cut in half

TO MAKE THE CHICKEN

In a bowl, mix together lemon juice, Dijon, and salt and pepper. Slice chicken breasts in half horizontally (making a cutlet), and place between two pieces of plastic wrap and, with a meat mallet, pound until ¼-inch thick. Place chicken in the lemon/Dijon mixture, coating evenly, and allow to marinate at room temperature for 10 minutes.

Lightly mist a skillet with cooking spray and set over medium-high heat. Remove chicken from marinade, letting excess drip off, and place in the hot skillet. Cook until golden brown, about 3 minutes, then flip and cook second side until golden brown, about 2-3 minutes. Transfer chicken to a cutting board and let rest for 5 minutes before slicing very thin.

TO MAKE THE PESTO

Combine all ingredients in a small food processor and process until mostly blended and somewhat paste-like, season with pepper.

TO ASSEMBLE THE PANINI

Preheat a panini press to medium-high heat, or alternatively, heat a griddle or skillet over medium-high heat.

Spread 1-2 Tbsp. of pesto on the inside of pita pocket, covering both sides. Place sliced chicken inside of pita and top with 1 slice of cheese, cut in half so that it fits within the pita.

Place pita sandwiches in a panini press and cook until cheese has melted and pita starts to brown, about 2-3 minutes. If using a griddle or skillet, put pita sandwich on griddle/skillet and place a plate, weighted down with a tin can, on top of pita. Cook for 1-2 minutes, then flip pita and cook on the other side, topped with the weighted plate, until cheese has melted and pita starts to brown, another minute or so.

Slide tomato slices into sandwich, slice in half and serve hot.

THIS HAS BEEN A PUBLIC SERVICE ANNOUNCEMENT FROM THE EASTER BUNNY.

11Apr2014

Lemon Lace Cookies

Posted in Cookies & Desserts, Vegetarian by emilybrandsma

This recipe is older than I am, like, circa 1966 I think. It’s one of the first cookies I remember eating as a kid, and I’m not sure, but I suspect that it came from a cookbook specializing in meals that use 5 ingredients or less. You know the type of cookbooks, the ones that rely heavily on Jell-O and packaged soup mix? My mom had a bunch of these when she first got married, and although she phased them out as she became a skilled cook, this recipe stuck around. She tried to get rid of it, but it was a favorite of my sister and mine. We would beg her, plead with her to make them so that we could bring them to school for a party, or sell them at a bake sale or something. She absolutely hated these cookies. Hated them! She was embarrassed that they weren’t made from scratch; that the ingredients included cake mix and Cool Whip instead of flour and cream. Whenever anyone would ask her for the recipe, she’d wince and inevitably “forget” to jot it down for them. Regardless of the somewhat retro ingredients, these cookies are still one of my favorites and always mark the beginning of Spring for my sister and me. [On a side note, I’m betting that I’ll be receiving a call from my mother this afternoon scolding me for crediting her with this abomination of a cookie. But it’s worth it.] Enjoy!

Lemon Lace Cookies

1 package yellow cake mix
2 cups Cool Whip
1 cup shredded coconut
1 egg
2 Tbsp. lemon juice
½ cup powdered sugar

Preheat oven to 350°F. Mix together all ingredients except powdered sugar.

Between the palm of your hands, roll about 1½ – 2 Tbsp. of batter into a 1-inch ball.

{I’ve found that the most effective way of cleaning batter off your fingers is with your tongue.}

Then roll the ball in powdered sugar, covering evenly.

{See how my pinky’s up? This is an important step that helps make the cookies more delicate.}

Place on a cookie sheet and bake for 10-12 minutes. Let rest on the cookie sheet for 1-2 minutes before transferring to a cooling rack. See? Easy peasy lemon squeezy!

9Apr2014

Stuff My Kid Eats: Roasted Cauliflower and Goat Cheese Frittata

Posted in Breads and Breakfasts, Eating Healthy, Main Dishes, Stuff My Kid Eats, Vegetarian by emilybrandsma

Stuff My Kid (Mostly) Eats

Now before you go saying: “Whaaaaatever! There’s no way her toddler eats that! My kid would never eat roasted cauliflower!” Well, she didn’t, not technically. She ate the entire slice of frittata that I gave her, yet somehow managed to ferret out every little piece of cauliflower in it. At the end of the meal, there was a very sad looking pile of mutilated white stuff at the edge of her plate which she pointed to and firmly said “NO!” So there it is. That is my disclaimer. My kid doesn’t eat everything! At any rate, the meal was great, my husband and I loved it, and you could easily substitute the cauliflower for another vegetable that won’t cause a juvenile uprising at the dinner table. (Recipe slightly adapted from Fine Cooking.)

Roasted Cauliflower and Goat Cheese Frittata

The beauty of this dish is that the ingredients can be adapted to fit your taste, AND it works well for breakfast, lunch, or dinner!

Roasted Cauliflower and Goat Cheese Frittata

1 small red or yellow onion, halved and thinly sliced lengthwise
2 Tbsp. distilled white vinegar
Kosher salt
2 cups cauliflower florets (about ½ small head), cut into 1-inch pieces, or 2 cups of another favorite vegetable
2 Tbsp. plus 2 tsp. olive oil
Freshly ground black pepper
8 large eggs
2 Tbsp. chopped fresh herbs (oregano, thyme, parsley, dill, etc.)
½ tsp. whole-grain mustard
2 Tbsp. unsalted butter
6 oz. fresh goat cheese, crumbled, about 1 ½ cups, or 6 oz. of another cheese of your choosing (Oh, I just love alliteration!)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and ½ tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower (or another vegetable) with 2 tsp. of the oil, ½ tsp. salt, and ¼ tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, herbs, mustard, ½ tsp. salt, and ½ tsp. pepper in a medium bowl.

Heat the remaining 2 Tbsp. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3 minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the cheese on top and bake until the eggs are set in the center, about 10-15 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Sidekick: Serve with a crisp dry white wine like a Chablis, or an Italian dry white like a Soave or Gavi di Gavi.

5Apr2014

Carrot-Ginger Bran Muffins

Posted in Breads and Breakfasts, Eating Healthy, Vegetarian by emilybrandsma

Carrot-Ginger Bran Muffins

These Spring-inspired muffins are perfect for a light breakfast or a healthy between-meal snack. They’re loaded with fiber, contain very little fat (they’re moistened with applesauce rather than butter or oil), and provide little pieces of crystalized ginger in every bite! (Crystalized ginger can be found in most grocery stores, usually with the dried fruit.)

Carrot-Ginger Bran Muffins

1 ½ cups all-purpose flour
1 cup wheat germ
1 tsp. baking soda
1 tsp. baking powder
½ tsp. Kosher sal
1 tsp. cinnamon
½ cup brown sugar
¾ cup unsweetened applesauce
2 eggs
½ cup shredded carrots, from about 2 carrots
3 Tbsp. crystalized ginger, minced, divided

Makes 12 Preheat oven to 375°F. Lightly mist a 12-count muffin tin with cooking spray.

In a medium bowl, whisk together flour, wheat germ, baking soda and powder, salt, and cinnamon. Set aside.

In a large bowl, combine sugar, eggs, and applesauce and blend until creamy. Mix in carrots, 2 Tbsp. crystalized ginger, and flour mixture, stir until combined.

Divide batter evenly among muffin cups and sprinkle remaining ginger over top. Bake for 20-25 minutes or until set.

2Apr2014

More from Movie Colony

Posted in Appetizers & Sides, Travel, Vegetarian by emilybrandsma

More from Movie Colony It’s another beautiful day in Palm Springs! Here are more vacation photos from our little palace located in the luxurious Movie Colony neighborhood (plus a yummy little poolside dish my aunt prepared for us).

{ Welcome to Movie Colony }

{ The Toddler and Grandma coordinate their vacation attire }

{ Looking down a hallway lined with Persian rugs and fine artwork }

{ Our feathered friends are even kickin’ it in style with this two-story high ornamental bird house }

{ A close-up of the mini avian palace }

{ The view from my office }

{ Cousins }

{ Three peas in a pod }

{ Surrounded by luscious succulent plants… }

{ …and beautiful pottery }

{ Blogging and jogging, because you can’t drink daquiris all day and expect to still fit into a bikini }

{ And last but not least…snacks! }

Easy Mexicorn Dip

2 cans Mexicorn
2 cups shredded Colby Jack cheese
1 cup shredded Parmesan cheese
2 cups mayo
1 4-oz. can diced jalepeños
2 cups shredded rotisserie chicken (optional)
Corn chips (such as Frito scoops) for serving

Preheat oven to 350°F. Combine all ingredients in a large ovenproof baking dish. Bake until bubbly, about 20 minutes. Serve with corn chips and Mexican beer. Kick back and enjoy the rest of the day.

19Mar2014

Stuff My Kid Eats: Broccoli and Basil Panang Curry

Posted in Stuff My Kid Eats, Vegetarian, Vegetarian Modifications by emilybrandsma

Stuff My Kid Eats

“Ew, that’s so yucky!” is my toddler’s new favorite phrase. This has been her mantra of late and she uses it in response to pretty much anything she’s offered, be it food, clothes, or a new activity. She turned 2½ a couple weeks ago and has developed an opinion about everything. EVERYTHING! So it was no surprise to me that she turned up her nose at this dinner. “But it’s made with peanut butter,” I told her. She looked at me sideways, calculating her next move. “Peanut butter? Hmm…” She ate a bite, and then another, and another. “It’s very yucky, Mommy,” she said quietly and with much less conviction, then she slurped the last piece of meat out of her bowl and reached across the table to snag more off my husband’s plate.

Broccoli and Basil Panang Curry

This delicious, easy-to-make Thai dish can be adapted to fit any eater and is sure to become a new family favorite! I usually prepare it with beef (pictured above) and serve it over rice noodles, but it can also be made with chicken, shrimp, or tofu and spooned over long-grain white rice or brown rice.

Broccoli and Basil Panang Curry

Serves 4

For the Panang

1 13.5-oz. can unsweetened coconut milk (do not stir)
2 Tbsp. Panang or red curry paste
2 Tbsp. almond butter or extra-crunchy peanut butter
5 tsp. fish sauce
4 tsp. dark brown sugar
1 tsp. ground ginger
1 tsp. turmeric
1 medium red bell pepper, sliced lengthwise very thinly
1 medium yellow onion, sliced lengthwise very thinly
1 bunch broccolini, cut into 2-inch long pieces, stems included (regular broccoli would work, too, just cut each floret into quarters)
3 garlic cloves, peeled and minced
¼ cup water
1 cup loosely packed basil leaves, cut into a chiffonade (*see How To)
2 Tbsp. fresh lime juice (from about 1 medium lime)
Kosher salt and fresh cracked pepper to taste
Optional: 1 tsp. hot chili paste, such as sambal or oelek (omit if you don’t like heat)

Choose one of the following proteins:

1 lb. ribeye steak (*see Note)
1 lb. boneless, skinless chicken breasts (*see Note)
1 lb. uncooked shrimp, peeled, deveined, and tails removed
2 14-oz. packages firm tofu, drained and cut into 1-inch cubes

*Note: Place the steak or chicken in the freezer for 15 minutes to make it easier to cut. With a very sharp knife, slice meat against the grain, no thicker than ⅛-inch.

Choose one of the following for serving:

1 cup uncooked long-grain white (such as Basmati or Jasmine), cooked per package instructions
1 cup uncooked brown rice, cooked per package instructions
8 oz. dry rice noodles, cooked per package instructions

Cook rice/rice noodles per package instructions.

While rice/rice noodles are cooking, heat a large, straight-sided skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring until fragrant and beginning to dry, about 2-3 minutes.

Stir in the remaining coconut milk, almond/peanut butter, fish sauce, brown sugar, ginger, and water and bring to a simmer. Stir in the red pepper, onion, garlic, and broccolini, cover and cook until the vegetables are crisp-tender, about 3 minutes.

Add the protein of your choice and half of the basil, cook uncovered, stirring often until the protein is cooked through, about 3-5 minutes. Stir in the lime juice and season with salt and pepper.

Divide cooked rice/rice noodles among 4 separate plates. Spoon Panang over rice/rice noodles, dividing evenly, and sprinkle with remaining basil chiffonade.

*How To:

Chiffonade Basil

Stack 4-5 leaves on top of each other.

Tightly roll the stack lengthwise (another selfie of my thumb).

With a sharp knife, cut the roll perpendicularly into very thin ribbons.

Repeat with remaining basil leaves.

Sidekick:

If you choose to add heat (hot chili paste) to this dish, then you’ll want a nice cold beer, either an Ale, Pilsner, Singha, or Weiss; or a glass of Riesling, either an off-dry or Spätlese.
If you prefer the safer, less spicy version of this dish, add a non-oaky Chardonnay to the beverage list above.

3Mar2014

Cheddar Ale Soup with Dark Irish Soda Bread and Mixed Green Salad

Posted in Breads and Breakfasts, Holidays, Salads, Soups, Vegetarian by emilybrandsma

The Luck O’ the Irish to You!

March is here and that brings us one day closer to Spring (March 20th for those of you keeping track)! I’m sure everyone’s heard the old adage, “March comes in like a lion and goes out like a lamb,” which means we still have a few more weeks of crumy weather and comfort food to get through before the big (read sunny) payoff. So before you put away your crockpot and comfy pants and start pulling out your capris and old issues of Cooking Light magazine, we must first pay homage to St. Patty’s Day and all of the savory starches that hail from the great green country of Ireland.

Cheddar Ale Soup

This entire meal was incredibly quick and easy to whip up. I’m not exaggerating here; from the moment I started sautéing the veggies to when I had dinner on the table took less time than it did for my toddler to watch Toy Story 3 — her new favorite movie. (Time-Saving Tip: Make the bread first, then start the soup while the loaf is in the oven baking.) This soup can be easily adapted for vegetarians by following the “Vegetarian Modifications” at the end of the recipe.

Serves 6-8

4 slices thick cut bacon
¼ cup butter (½ stick)
1 white onion, diced
1 carrot, peeled and diced
1 stalks celery, diced, tops and leaves included
3 cloves garlic, peeled and finely chopped
¼ cup flour
1½ Tbsp. cornstarch
1 12 oz. bottle lager-style beer
4 cups chicken or vegetable stock (see recipes in Homemade Stocks)
4 cups whole milk
1½ Tbsp. Worcestershire sauce
1 Tbsp. hot sauce (such as Louisiana or Tabasco)
½ tsp. chili powder
1 tsp. Kosher salt, plus more to taste
Fresh cracked black pepper to taste
4 cups sharp cheddar cheese, grated
½ tsp. baking soda

In a large Dutch oven or wide-bottom soup pot, cook bacon over medium heat until crispy. Transfer bacon to a paper towel-lined plate, let cool. Dice and set aside for garnish.

Add butter to pot with bacon grease and melt over medium-high heat. Add onion, carrots, and celery and sauté until soft and beginning to brown, about 5-10 minutes. Add garlic and cook until fragrant, about 1 minute.

Add flour and cornstarch to pot and stir until both have dissolved. Continue to cook for about 2 minutes, stirring occasionally, until the flour/butter mixture begins to brown and bubble (this is called a roux). Add beer and stir to combine. Continue cooking until half of the liquid has reduced, about 3-4 minutes.

Add stock, milk, Worcestershire, hot sauce, chili powder, and salt & pepper. Stir to combine and reduce heat to medium-low. Bring soup to a simmer and allow to cook for 15-20 minutes or until starting to thicken. (Time-Saving Tip: While the soup is simmering, prepare the salad and make the dressing.)

With an immersion hand blender, purée soup directly in pot until smooth. Or alternatively, working in 2-3 batches, purée soup in a blender or food processor until smooth. Return to pot.

Add cheese and baking soda to soup and whisk until cheese has melted. The baking soda may cause the soup to foam for a few minutes, but it will return to normal once the cheese has melted. (Time-Saving Tip: If you have a smarty-pants husband like I do, don’t make the mistake of asking what causes baking soda to foam, otherwise you’re in for a 20-minute super boring explanation behind the science of sodium hydrogen carbonate, otherwise known as NaHCO3.) Season with more salt and pepper if necessary.

Ladle soup into preheated bowls and top with a salty mound of diced bacon. (This last part is optional, but really, why would you omit the bacon?! Unless, of course, you’re a vegetarian, in which case you can skip ahead to the Vegetarian Modifications just below the delicious photo of bacon… right here ↓)

VEGETARIAN MODIFICATIONS

Omit the bacon and replace with:

1 Tbsp. olive oil when sautéing the vegetables
½ tsp. smoked paprika with the stock, milk, Worcestershire, etc.

Sidekicks:

This is kind of a no-brainer, but pair with a thick and creamy Guinness — or if you can find it, an equally creamy but not-so-dark Caffrey’s Irish Ale.
Nothing compliments cheese better than bread and apples. Serve this rich soup with dark Irish soda bread and a mixed green salad topped with crispy apple slices and creamy herb dressing.

Dark Irish Soda Bread

Irish soda bread is a dense bread that’s slightly sweet — making it perfect to sop up the remaining drops of Cheddar Ale Soup clinging to the sides of your bowl. (Recipe form cookbook author Elinor Klivans.)

Dark Irish Soda Bread

Makes 1 loaf

2 Tbsp. melted butter, plus 1 Tbsp. softened butter for greasing the baking sheet
1½ whole-wheat flour, plus more for the baking sheet
¾ cup all-purpose white flour
1 Tbsp. dark or light brown sugar
2 tsp. caraway seeds
1 tsp. baking soda
½ tsp. salt
1 Tbsp. molasses
1 cup low-fat buttermilk

Position a rack in the middle of the oven; preheat to 375°F. Lightly grease a rimmed baking sheet with softened butter, then sprinkle lightly with whole-wheat flour; tap to discard any excess flour.

Combine both flours, brown sugar, caraway seeds, baking soda, and salt in the large bowl of a stand mixer or hand-held electric mixer. Mix to combine on low speed; add the melted butter.

Combine the molasses and the buttermilk; then add to the mixer bowl, on low speed; beat for a minute or two, until a soft dough forms. Gather the dough into a ball and roll it around in the palms of your hands to smooth it; the dough will not be perfectly smooth. Form into a 6-inch circle OR an 8-inch long oval and place on the prepared baking sheet. Use a smooth-edge knife to cut an X in top of dough, 1 inch deep (for round loaf), OR a 5-inch long, 1-inch deep slash along the length of the oval loaf.

Bake for 30-35 minutes, until the bread feels firm and crisp and you can see that the bottom has browned when you lift it carefully. Transfer to a wire rack to cool.

Serve with a big hunk of softened butter and a sprinkle of flaky sea salt. Yum!

Mixed Green Salad with Apples and Creamy Herb Dressing

This simple, flavorful salad of mixed greens and crisp apples is a perfect palate cleanser between spoonfuls of rich, cheesy soup.

Mixed Green Salad with Apples and Creamy Herb Dressing

Serves 4

For Salad:

4-6 cups mixed salad greens
½ apple (preferably Pink Lady, Fuji, or Honeycrisp), cored and sliced paper-thin with a mandolin

For dressing:

½ cup Half & Half
2 Tbsp. vinegar (preferably sherry or red wine vinegar)
1 Tbsp. olive oil
1 green onion, white and light green parts only, finely chopped
1 Tbsp. fresh Tarragon, finely chopped
1 tsp. Agave syrup or honey
Kosher salt and fresh ground black pepper to taste

Divide salad greens evenly among 4 plates and top with apple slices.

Whisk all dressing ingredients together until combined. Pour over salads.

12Feb2014

Stuff My Kid Eats: One-Pan Pasta

Posted in Main Dishes, Pastas, Stuff My Kid Eats, Vegetarian by emilybrandsma

Stuff My Kid Eats

What kid doesn’t love pasta? For that matter, what adult doesn’t love pasta? Much like soup, pasta has become a staple in our home. It’s simple, it’s delicious, and it’s the energy-booster my toddler needs to continue terrorizing our cat* on a daily basis. With as much pasta as we eat, I’m always searching for new recipes to liven up the routine. I found this one in Martha Stewart Living a while back, and regularly change up the ingredients depending on what I have in my fridge. See VARIATIONS at the end of this post for ideas on how you can alter this dish and make it your own. (Recipe adapted from Martha Stewart Living)

One-Pan Pasta

I have to admit, as much as I trust Martha Stewart and her very accomplished staff (not that I’m biased or anything), I was a bit skeptical when this recipe called for throwing all the ingredients into a pan and cooking them together, rather than separately. Pasta in one pot, sauce in the other, that’s how I was raised — but WOW! this is so much better. And at the end of the meal, you only have one pan to clean. Brilliant!

Serves 4

12 oz. linguine
12 oz. cherry or grape tomatoes, halved or quartered if large
½ onion, chopped
4 cloves garlic, thinly sliced
2 cups mushrooms, sliced
½ tsp. red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 Tbsp. olive oil, plus more for serving
Kosher salt and fresh ground black pepper
4½ cups water
Freshly grated Parmesan cheese for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 tsp. salt, ¼ tsp. pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Sidekick: The simplicity of this pasta pairs well with a Pinot Gris or a Sauvignon Blanc.

VARIATIONS:

Silky Carbonara

Omit:
Basil
Mushrooms

Add:
2 egg yolks
1 tsp. water
1 Tbsp. unsalted butter
1 cup cooked bacon, chopped

Beat egg yolks with water until smooth. After pasta has finished cooking, remove from heat, add egg mixture, butter, and bacon and stir until creamy. Season with salt and pepper and serve with grated Parmesan.

Spring Greens

Omit:
Tomatoes
Basil
Mushrooms
Red-pepper flakes
Parmesan cheese

Add:
1 bunch of asparagus, tender part only, cut into 1-inch pieces
1 lemon
1 cup spring peas, fresh or frozen
2 Tbsp. Italian parsley, finely chopped

Add asparagus at the beginning with dry pasta. Meanwhile, juice and zest lemon. Once pasta has cooked for about 7 minutes, add lemon juice and peas. Stir and continue to cook for 2 minutes or until pasta is al dente. Season with salt and pepper. Divide into 4 bowls and garnish with parsley and lemon zest.

Italian Chicken and Peppers

Add:
1 red bell pepper, thinly sliced
2 precooked chicken breasts, diced
2 Tbsp. fresh oregano, finely chopped

Add bell peppers at the beginning with dry pasta. Once pasta has finished cooking, add diced chicken and oregano. Stir to combine. Season with salt and pepper and serve with Parmesan.

* Photo: The Toddler Terrorizing The Cat.

7Feb2014

Staying Warm: Spicy Mexican Hot Chocolate

Posted in Beverages, Cookies & Desserts, Vegetarian by emilybrandsma

Staying Warm

This week brought us 10 inches of snow, a mad hunt for our snow shovel, and a sub-zero trek to the park on a sledding expedition (which was only semi-successful with a toddler). Upon returning to the warmth of our home, and after shedding piles of wet clothing in the hall, I was bombarded with requests for hot chocolate. As I pulled the Swiss Miss box out of the cupboard, I was alarmed at how light it felt. Alarm quickly turned to panic as I realized the box was empty. The first snowstorm of the year and we were out of hot chocolate. Total rookie-mom mistake! Frantically, I started digging and digging, and thankfully discovered that we had all the fixings for homemade hot chocolate — even better! So if this month has you shoveling snow and dreaming of a more tropical climate, than wrap your hands around a steaming mug of chocolate, tuck in with the ones you love, and smile as you weather the storm together.

Spicy Mexican Hot Chocolate

The chiles in this recipe add just enough of a kick to get your blood circulating — and the orange? It just serves a little reminder that warmer days are soon to come.

Spicy Mexican Hot Chocolate

Serves 2

3 cups milk
4 oz. dark chocolate, coarsely chopped
2 cinnamon sticks
4 whole cloves
2 dried chile peppers (such as Chiles de Arbol), cut in half
1 3-4″ long strip of orange rind

Divide chocolate among two mugs. Set aside.

In a saucepan over low heat, bring milk, cinnamon, cloves, peppers, and orange rind to a gentle simmer, continue simmering on low for 2-3 minutes, stirring. With a fine-mesh sieve, strain milk into a large measuring cup or bowl. Pour half of milk into each mug and whisk until chocolate has melted. Serve topped with marshmallows or whipped cream. (My toddler prefers mini marshmallows; “Ten for my hot chocolate and one my mouth,” as she says.)

3Feb2014

Creamy Roasted Beet Soup

Posted in Holidays, Salads, Soups, Vegetarian by emilybrandsma

Plan Ahead for Valentine’s Day

Ah, Valentine’s Day; a day of love and romance, of cupids and hearts, of chocolates and roses. It’s also a day of frantically searching your closet for something red to wear, of purchasing last minute cards and gifts, and stressing about restaurant reservations that are almost impossible to snag unless you’ve planned 6 months in advance. So why not forget about all that craziness and enjoy a romantic evening at home with the one you love. Set the table, light some candles, and serve up a delicious, heart-warming meal.

Creamy Roasted Beet Soup

You don’t have to like beets to appreciate this soup. No really. My husband isn’t a fan of beets, and he loved it! So did my toddler, in fact, her comments were, “It’s pink! And pretty! And sweet!” This colorful soup is bound to get your heart-beet going! (Sorry, I couldn’t resist the pun.)

Creamy Roasted Beet Soup

2 Tbsp. olive oil
2 medium sized beets
1 sweet yellow onion, diced
4 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, peeled and coarsely chopped
½ inch fresh ginger root, peeled coarsely chopped
6 cups chicken or vegetable stock (see recipe in Homemade Stocks)
1 tsp. allspice
1 bay leaf
2 tsp. apple cider vinegar (red or white wine vinegar would work, too)
1 cup heavy cream
4-6 Tbsp, sour cream for serving (optional)
Kosher salt and fresh ground black pepper to taste

Serves 4-6

Preheat oven to 350°F. Scrub beets clean, then wrap in tin foil. Place in oven and roast for 1 hour, or until easily pierced with a fork. Let cool, then peel with a vegetable peeler. Cut into ¼-inch cubes. Set aside. (See Tips*)

In a large soup pot, heat oil over medium-high heat. Sauté onions, carrots, and celery until soft and beginning to brown, about 10 minutes. Add garlic and ginger root and cook for an additional 4-5 minutes.

Add stock, beets, allspice, and bay leaf. Bring to a boil, then immediately reduce to a simmer. Partially cover and continue simmering for 30 minutes. Vegetables should be very soft. Add vinegar and salt & pepper and cook for another few minutes. Remove bay leaf.

Purée soup with an immersion hand-blender right in the pot; or in two batches, purée soup in a food processor or blender until smooth. Return soup to pot.

Add heavy cream and heat, stirring until soup is creamy. Ladle into pre-warmed bowls, and top with a dollop of sour cream. Serve hot. (See How To* for instructions on making sour cream hearts.)

*Tips: Beets can stain hands, clothing, cutting boards, and light-colored sinks and countertops. To avoid turning everything in your kitchen red, wear kitchen gloves while handling beets, and peel over an open plastic bag set in the sink.

*How To: To make sour cream hearts, whisk sour cream in a small bowl until runny (you may need to thin with a drop or two of water). Gently place a drop of sour cream on the surface of the soup, either in the middle or in a series of small drops along the edge. Starting about a ¼-inch above the drop, slowly drag a bamboo skewer or toothpick through the center of the drop, swooping away, creating a tail.

Sidekicks:

Serve this elegant and slightly sweet soup with a glass of sparkling Rosé; my favorite is Veuve Clicquot Rosé (pictured below).
A spinach salad with strawberries, almonds, and pomegranate vinaigrette not only looks stunning next to this soup, but the bitter greens and tangy dressing also offset the sweetness of the beets (recipe follows).

Vueve Clicquot Rosé

Spinach Salad with Strawberries, Almonds, and Pomegranate Vinaigrette

To make strawberry hearts, use a sharp knife or strawberry huller to carefully remove stem and hull from strawberry. Cut strawberry lengthwise in ¼-inch slices, then use knife to round tops, creating a heart.

Spinach Salad with Strawberries, Almonds, and Pomegranate Vinaigrette

Salad:

8 cups spinach
2 cups hulled and sliced strawberries, about 6-8 strawberries
½ cup slivered almonds

Vinaigrette:

2 Tbsp. olive oil
1 Tbsp. vegetable oil
1 Tbsp. white balsamic vinegar or rice wine vinegar
1 tsp. agave syrup or honey
¼ cup pomegranate juice (preferably Pom Wonderful)
¼ tsp. ground coriander
Kosher salt and fresh ground black pepper to taste

Serves 4

Wash spinach and pat dry, and place in a large salad bowl.

In a separate bowl, whisk together vinaigrette ingredients until emulsified.

Dress spinach with vinaigrette and divide evenly onto serving plates. Place strawberries on each salad, then top with slivered almonds (dividing evenly).

soup bowl recipes

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