Monthly Archives: February 2010

Soup, Vegetarian

Lemongrass Coconut Soup

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Ingredients

  • lemongrass
  • coconut milk
  • vegetable stock
  • basil
  • sriracha chili sauce
  • corn starch
  • snow peas
  • red bell peppers
  • baby corn
  • cauliflower
  • carrots
  • peas
  • sweet corn
  • green onions
  • celery
  • water chestnuts
  • olive oil
  • garlic
  • ginger
  • fish sauce
  • birds eye Thai chili’s
  • red Thai curry paste
  • lime juice

(I don’t use measurements so you decide for yourselves): steep lemongrass (use more than you think you need – bundle it before you steep) in 2/3 coconut milk and 1/3 vegetable stock (go easy on the amount of salt you add if you’re using pre-packaged veggie stock)… bring to a boil, stir it frequently, and simmer. Add basil, sriracha, and corn starch (slurry it with water before you add it or you’ll get lumps). Broth should be opaque, and basil will float to the top.

Saute your choice of vegetables (I used snow peas, red bells, baby corn, cauliflower, carrots, peas, sweet corn, green onions, celery, and water chestnuts) in olive oil, minced garlic and ginger (lots of both), fish sauce, sriracha, Thai chili’s (birds eye), a little red Thai curry, lime juice, and a little bit of coconut milk (the fatty part)…salt and pepper aren’t really necessary, there’s a lot of flavor in there! Don’t add veggies to the broth till just before you serve, and garnish with fresh chopped basil…enjoy :)

Ref: Veronica Hart


I’ve been pouty and sick with a stupid sinus cold this weekend which ultimately leaves me craving soup. A friend left her recipe for a fantastic lemongrass coconut soup. Gave me plenty of motivation to get my butt out of bed and to the grocery store. Um Veronica, your “I don’t use measurements” quite frankly scared the crap out of me, but I was dying to try this. What I found is I made more veggies than broth (oops) and I made it hot as hell. It had such a kick I’m pretty sure it kicked my cold right out of my system. And I may have botched the “slurry” instructions, haha. But bottom line I LOVED it and will play with ingredient ratios the next time, like more broth. lol I also didn’t use ANY salt or pepper, she was right, totally didn’t need it. For your reference I used 2 cups coconut milk to 1 cup of veggie broth and it made about 2 servings. Thanks Veronica! Amazing recipe!

Vegetarian

Pineapple & Black Bean Enchiladas

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Ingredients

  • 2 teaspoons vegetable oil
  • 1 large yellow onion chopped (about 1 cup)
  • 1 medium red bell pepper chopped (about 1 cup)
  • 1 (20 ounce) can pineapple tidbits, drained
  • 1/3 cup pineapple juice, reserved
  • 2 (15 ounce) cans progresso black beans drained, rinsed
  • 1 (4 1/2 ounce) can old el paso chopped green chiles
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 3 cups shredded low fat cheddar cheese (12 oz)
  • 1 (10 ounce) can Old El Paso mild enchilada sauce
  • 8 whole wheat flour tortillas (8 or 9 inch)
  • 1/2 cup reduced fat sour cream
  • 8 teaspoons chopped fresh cilantro
  • few cloves of minced fresh garlic
  • 1 tsp of chile powder
  • 1 tsp of cumin

Directions

Heat oven to 350°F Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt (and the garlic, chili powder and cumin). Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 – 10 minutes of baking.

Ref: Pillsbury.com

OLE!! Healthy, Low Fat, High Fiber, Vegetarian, & Easy to make. Totally random flavors but really good! I followed the advice of the reviews and added garlic, chile powder, and cumin to the mixture. I like the kick. I might play around with more spices next time, I found right out of the oven it was good, but the next day, after the seasonings soaked in, it was even better! Maybe let the mixture sit for a bit next time to really let the flavors set in. :) Now for those of you weirdos who have an issue with warm fruit, (ie: pineapple on pizza, etc) get over it, this is totally different and that was confirmed by my best friend who isn’t a fan of warm pineapple generally but LOVED the enchiladas! Me gusto mucho!!

Seafood

Planked Salmon with Spice Rub

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Ingredients:
Rub

  • 1 TBSP brown sugar
  • 1 tsp course salt
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp black pepper

Salmon

  • 4 – 6oz salmon filets
  • 1 cedar grilling plank, soaked
  • honey for drizzling

Asparagus

  • grape seed oil
  • chopped garlic
  • salt and pepper

Directions:
Preheat grill to medium low heat, about 350 degrees
In a small mixing bowl, combine rub ingredients
Rub salmon with desired amount of rub and set aside
Place soaked plank on pre-heated grill, close lid and heat for 3 min
Using tongs, turn plank over and place the salmon on the heated side of the plank
Close lid and grill for 12-15 min or until desired.
Remove planked salmon from grill and drizzle with honey

For the asparagus, I tossed it with the grape seed oil, garlic and pepper and let it marinate for a few hours, then I just put them on the grill till done.

Wine:
2008 Spiral Wines Cabernet Sauvignon
(Trader Joe’s recommendation)

Ref: Fire & Flavor
www.FireAndFlavor.com

This was super easy. I’m always shocked when something this easy comes out so delicious. I guess that’s my being “domestically challenged” again. HA. Anyways, I bought the cedar planks from Ralphs for $7.50 for two. That seemed kinda high for a stupid piece of wood. So after doing some googling, it’s nothing more than untreated cedar so I’m going to check out Home Depot later and see the price difference. Especially since after this dish, I’ll definitely be grilling on a plank more often! Note, UNTREATED cedar. I take no responsibility if you get high off fumes from treated cedar. haha! It’s a great flavor and I plan on trying some other meats on a plank later on, so check back. I just may have a recipe floating around that’s Prosciutto Wrapped Shrimp and Scallops on a plank… Hungry now aren’t ya? 😀

Seafood

Green Tea-Poached Salmon with Salsa

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Ingredients:
For the Salmon

  • 3 sprigs of fresh basil
  • 2 sprigs of fresh thyme
  • 3 sprigs of fresh cilantro
  • 1 medium lemon, juice and zest
  • 2T fresh ginger roots
  • 2c strong green tea brewed
  • 2- 4oz salmon steaks
  • 1 c baby greens

For the Salsa

  • 1/2 mango peeled and chopped
  • 1 ripe apricot, pitted and chopped
  • 1 scallion, thinly sliced
  • 1T fresh cilantro, chopped
  • 1t lemon zest
  • 1T lemon juice
  • 1T crystallized ginger, minced
  • salt to taste

Directions
Gently tie the basil, thyme, and cilantro stems with a white cotton string. (herb bouquet)
In saute pan bring the herb bouquet, lemon juice, lemon zest, fresh ginger, and tea to a simmer.
Add the salmon filets and poach for 7 minutes or until opaque
Remove pan from heat and let salmon cool down in the poaching liquid

Salsa
Transfer all salsa ingredients to a bowl.
Hand toss the fruit and season with salt

Baby greens
I used baby bok choy, lightly stir fried in grapeseed oil with a splash of lemon juice and 1t of lemon zest. I also tossed in some roasted garlic I picked up from the La Jolla farmers market


Rest each salmon filet on a bed of baby greens, top with salsa!

Wine:
Ponte’s 2008 Chardonnay
(Coconut, marshmallow, green apple, vanilla)
www.pontewinery.com

Ref: Fork Me, Spoon Me Cookbook
(fyi, this cookbook is rad not only for the hilarious “sensual” writing style, but she uses herbs and spices together that I would have never thought to use.)


Ok, not gonna lie, I had a heck of a time tying those herbs together! I’m sure it was amusing to watch. lol Anyways, I did get lazy and didn’t measure out the zest and lemon juice to specifications because I only bought 1 lemon instead of 2 (Read the freaking recipe, right? ha!), so I think it was supposed to be a little more citrusy than it was. Still yummy, but I dig citrus and fish so I highly recommend not pulling a “jami” and follow the directions. 😀 I’m also going to admit that I had NO idea what “poaching salmon” was and I did google it because I was confused. Little did I know, just follow the directions for cooking the salmon and that style is “poaching”. wooooo.

I really liked the salsa even though I only used mango because I could not find fresh apricots after 3 stores. Yes that’s right THREE stores. Way too much effort for 1 stinkin piece of fruit. So I made due without. The crystallized ginger was an awesome and different “kick” to the salsa.

Pork

Pork Chops Stuffed with Smoked Gouda and Bacon

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Ingredients

  • 2 ounces smoked Gouda cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon ground black pepper
  • 2 (2 1/4 inch thick) center-cut, bone-in pork chops
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • ground black pepper

Directions

  1. Preheat an outdoor grill for medium heat.
  2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. (I have also used boneless cuts and had the butcher cut the the pocket for me. hehe) Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
  4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Wine:
Ponte’s 2006 Meritage
(spicy, barbeque flavors)
www.pontewinery.com

Ref: www.allrecipes.com


Ok this is DEFINITELY one of my favs! Bacon AND smoked Gouda cheese??? I’m in heaven. Super easy, super yummy! I’m a big fan of using my grill and these flavors just melt together. I’ve made it twice so far, both times with rave reviews. I don’t own sharp enough knives to make a clean pocket cut like that, but that’s easily remedied with a smile and politely asking the butcher to cut it for you! 😀

The only thing you have to worry about are sneaky fingers stealing the bacon/Gouda mixture when you’re not looking…. you know who you are!! 😀

Turkey

Mango Meatloaf

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Ingredients

  • 2 lbs ground beef or turkey
  • 2 t salt
  • 1 t ground black pepper
  • 2 t curry powder
  • 1 t chile powder
  • 1 clove garlic, finely minced
  • 2 eggs
  • 1 yellow onion, finely chopped
  • 1/4 c orange juice
  • 1 medium mango, peeled & diced

Preheat oven to 350.In a large bowl, mix all ingredients together thoroughly. Mold into a loaf pan, cover with plastic wrap, and chill for 1 hour. Remove plastic wrap and bake for 1 hour or until probe thermometer (a.k.a., meat thermometer) reads 160 degrees when slowly inserted into the loaf’s thick center. Remove from oven and rest for 5-10 minutes to finish cooking.

Ref: Fork Me, Spoon Me Cookbook

Everyone knows what meatloaf looks like and lets face it, it’s not pretty. So you get mango’s instead. HA. But if only the mouthwatering taste of this amazing hunk of meat could be accurately displayed in a picture! (I know, I know, “that’s what she said” hehe) I think it’s impossible. I really do. Anyways, I was never a meatloaf person. But the mango intrigued me and it’s not the mango flavor that makes this an amazing ingredient, (you actually can’t taste the mango), but the moisture the mango gives the meatloaf! And who’s had meatloaf seasoned with CURRY and CHILE powder??? One word. AMAZING. And mouthwatering. Oh wait that’s two, oh well. ENJOY!!