2 fer Souper!

I can always rely on September to cool things off a bit outside and heat things up in the kitchen! Nothing rings in a new season like a new soup/stew recipe!This week I am offering up two for you to try.




"Butter Me Up" Soup

I have always kept an eye on those interesting/ugly squash mixes you see in the grocery store, so I decided to pick one and make a soup out of it. I picked one Butternut squash and two Acorn squash. I assume I'll do a side dish with the Acorn squash, but for now, let's shine some light on the Butternut.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 teaspoon salt & 1/2 teaspoon freshly cracked pepper
1 tablespoon curry powder
4 cups low-sodium chicken stock
1 medium sized butternut squash cut into 1 in pieces (about 3 lb)


Heat the oil and butter in a Dutch oven over medium heat. Add the onion, celery, carrot, salt and pepper. Saute until tender. Meanwhile, remove the skin of the butternut squash by standing the squash up and slicing down the sides until all of the skin is removed. Cut into 1 inch pieces and add to veggies along with the stock. Bring to a low boil and simmer until squash is tender. Using an Immersion Blender or Food Processor, puree the soup until thick and creamy. Add salt and pepper to taste. I recommend garnishing the soup with homemade croutons or pepitas. :)




Holy Cioppino

I was craving something warm and comforting so what did I do? I turned to the reliable repertoire of Giada. I took her cioppino recipe and made my own substitutions and I have to tell you...I almost fell out of my seat. This recipe feels like you are receiving a hug from the inside... :)

Ingredients
1/4 cup extra-virgin olive oil
1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
4 cloves garlic, peeled and smashed
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound spicy Italian turkey sausage links, casings removed
2 cups white wine, such as Pinot Grigio
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 bay leaf
1/2 pound large shrimp, peeled and deveined
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup fresh basil leaves, chopped
1/4 cup chopped fresh parsley
Serving suggestion: crusty sourdough bread

Directions
In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
Uncover the pan and add the shrimp, beans, basil, and parsley. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with some crusty bread.

Browned Butter + Sage = Perfection

As the new school year creeps upon me, I have noticed my schedule already changing with the preparations of my new classroom. When one gets busy, one must also get crafty with EASY meals. There are so many nights during the school year that I actually have to muster up the thought of getting back on my feet to prepare a gourmet meal. If any of this sounds familiar to you, let me tell you a little secret...I have discovered the EASIEST meal that actually tastes like it came straight from Emeril's kitchen.

Busy housewife, I'd like to introduce you to browned butter. Browned butter, meet this housewife. She is in dire need of your simplicity and tasteful delight. Enough with the meet 'n greet, let's get down to brown business. When you brown butter, it becomes nutty and extremely aromatic. Add a few sage leaves and lemon juice and you will be dancing all over the kitchen. Your taste buds will most likely explode and it may even make a grown man cry...okay, actually I could just cry...That is how amazing this pan sauce is. Toss it with your favorite pasta or drizzle it over some cheesy stuffed ravioli. Your whole family will feel fancy in no time.


Ingredients:

* Pasta of your choice
* 4 tablespoons butter
* 6 sage leaves
* 1/2 lemon, juiced
* 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano, mi favorito. ;)

Directions

While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Using tongs, gently transfer the pasta to the pan sauce...DO NOT DRAIN YOUR PASTA EVERRRRRRR!! (See note below) Sprinkle the cheese over the pasta before you toss...this will help it stick to the noodles. Spoon a small ladle of pasta water into the pan and toss to coat. Serve immediately!

Here is why I yelled at you...Pasta water is a precious commodity when cooking pasta with a homemade pan sauce. No matter what you are tossing into your pasta, a little pasta water will make the dish super creamy and will help thicken up the sauce, thanks to the starches that remain from the pasta. ENJOY!

Bangers and Mash

My favorite way to make it through the dog days of summer is by cooking. Trevor and I are obsessed with an Irish pub here in Florida. It offers such a different take on comfort food that we just can't get enough of it.

So basically, I gathered up my lucky charms and took a whack at it at home. I have incorporated steamed cabbage into this mash recipe for extra flavor. As for the bangers, I selected a pepper and onion variation. *FUN FACT: Bangers are called Bangers because when you brown sausage links, they bang and pop in the pan.* This recipe is perfect for work nights and it is highly imperative to wash it down with an ice cold beer in order to experience the full effect of it's comforting powers.

Here is my take on this classic Irish comfort dish and it will feed 2-3 people:

Ingredients

* 3 large potatoes, peeled and cut into large chunks
* Kosher salt
* 1/4 c cream
* 1/4 c chicken stock
* 2 tbs butter
* 1/4 cabbage, thinly shredded

* 6 large good quality pork sausages
* 1/2 large yellow onion, thinly sliced
* Freshly ground black pepper
* 1-2 tbs butter
* Water
* 1 tablespoons whole-grain Dijon mustard

Directions

Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.

Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the butter and onions to the pan season with salt and pepper to taste. Cook the onions until caramelized. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes.

Drain the potatoes, return them to their pan, put the lid on and let them steam for about 5-10 min. This will make them dry out which is perfect because they are now going to slurp up the cream, stock and butter. Season with salt and pepper, to taste and mash them into a smooth creamy mixture. Fold in the steamed cabbage and taste for seasoning, adjusting as necessary. Put the potatoes in the center of the plate and top with sausage and onions.

Cajun without the Voodoo

Hello dear cooking partners. This is a family recipe that we have been using for as long as I can remember. Family recipes make me feel so warm and I really hope this can do the same for you and yours. Even better, there's no magic or voodoo to it! It is so simple but so flavorful. The original version is from the Ralph and Kacoo's Cookbook which contains all things Cajun. Since I do not have my own copy of the book, I sort of just winged it and here is what I came up with.

1/2 stick of butter
2 garlic cloves diced
1/2 onion diced
1/2 green bell pepper diced
1/2 red bell pepper diced
1 pint cherry tomatoes diced
1/2 pound of peeled and deveined shrimp
1/4 cup chopped fresh parsley
Salt and Pepper to taste
Parmesan to garnish


Saute the butter, garlic, onion, peppers until tender. Add the tomatoes and saute until tender and juices run out. Sprinkle with salt and pepper. Stir in the parsley and cook for about 1 more minute. Then add your shrimp and saute until just pink. This part is very important! If you overcook your shrimp they will be tough and will lose their sweetness. Serve immediately over your favorite starch. We always use brown rice or angel hair pasta. Sprinkle some parmesan and more parsley if you wish.

Enjoy this fine family recipe from "Who Dat?" nation!

Grilled Summer Veggies and Couscous

I bought a ton of fresh summer vegetables this week so that I would be forced to eat light and healthy. This side dish is so colorful and so tasty, it doesn't feel like you are eating just plain ol' veggies. It's a new twist that I will be whipping up more often! You can either grill these indoors on your stove top grill or outside for a smokier flavor.

Dressing/Marinade:

1/2 cup balsamic vinegar
3/4 cup olive oil
1 tsp of Dijon mustard
Salt and pepper to taste

Mix all ingredients together and separate into two bowls. One should be large enough to toss the veggies in. The other bowl can be small, it will be the dressing you toss throughout the whole dish before serving.

Vegetable Mix:

1/2 large zucchini sliced into 1/4 inch slices or one whole small zucchini cut the same.
1/2 red bell pepper
1/2 yellow bell pepper
1/2 bundle of asparagus (about 8 spears) ends cut off.
1 tomato quartered and pulp removed.

Toss all vegetables in the marinade and place on the grill. You will cut them slightly smaller after you cook them but you want them to be large enough so that they do not fall through your grill rack. Once the veggies become softened and have a good amount of grill marks on them, remove them from the grill and let them cool down before you cut them. Place them back into their large bowl.

Couscous:

1 cup Israeli couscous (this is much larger pearl than regular couscous)
1/2 cup chicken stock
1/2 cup water
Salt

Put all ingredients into a small saucepan. Bring to a boil then reduce heat and let simmer for about 10 min or until cooked through. If you have water left over drain the couscous, if not just toss in with the cooked and cut veggies. Pour the remaining dressing over the couscous and veggies and toss in some feta cheese and flat leaf parsley for extra flavor.

This is an excellent way to utilize the fresh and colorful veggies of summer.

What a Peach!

I am well aware of the fact that I have not blogged since I was 24. What have I been up to? Well, I have been cooking just the same, but have been the laziest bum in the universe past that point. I have lost track of dates and time as summer has swiftly moved into my life for the first time in 3 years. I do have plenty of recipes to share with you now that I have resurfaced from my June coma. This one in particular, had to be the first since it was just so darn good. Think coffee cake with a summer face-lift. It's the same cinnamon-sugar compound you are all comfy with but I added sliced peaches which took this morning favorite to a new dimension. This would be great with any fruit I think. The sour cream kept it moist and fluffy. I left a small portion without the pecans just in case the hubby wasn't in the mood for nuts. Here's what I did:

Ingredients

* 1/4 pound (1 stick) unsalted butter, at room temperature
* 1 1/2 cups sugar, divided
* 2 extra-large eggs, at room temperature
* 1 cup sour cream, at room temperature
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 1 teaspoon ground cinnamon
* 3 large, ripe peaches, peeled, pitted, and sliced
* 1/2 cup chopped pecans

Directions

* You can leave the butter and the eggs out the night before so they are ready for you in the morning.

Preheat the oven to 350 degrees F. Grease a 9-inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.

In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. This could be served with vanilla ice cream for dessert or breakfast with a fresh cup of coffee. :)

Dinner for Sultans

Ever since I experienced Ali Baba's Mediterranean restaurant in Dallas, I have been trying to recreate meals from there as simply as I could. Last night's dinner was quite a fair because I finally have it down! Most people are turned off by curry because of the smell but I love it. I don't use a lot of it in this dish and despite popular belief, it doesn't make your whole house smell like curry. There is too much of the other ingredients to let that happen. I served it with some whole wheat flat bread that I heated in the oven for a bit and some store bought hummus. I love Sabra plain hummus and then I drizzle a bit of olive oil over it before I serve it. I also made a light and crisp "salad" to go with it. Eat your heart out Aladdin!

Chickpea Salad

• 1 can of chickpeas
• 1/2 of a cucumber diced
• 2 sm tomatoes diced
• 1/4 c of chopped red onion
• 3 tbsp of fresh chopped parsley

Dressing:

• 1/2 tbsp of Singapore seasoning (turmeric, coriander, fennel & cumin)
• the zest and juice of 1/2 lemon
1/4 c extra virgin olive oil
• Salt and pepper

Whisk all dressing ingredients together and pour over the salad. Toss together and chill for at least 30 min.

Curried Chicken

• 3 boneless, skinless chicken breasts cut into 1/2 inch cubes
• 2 tbsp olive oil
• 2 garlic cloves chopped
• 1/2 an onion chopped
• 1/2 flour for dredging
• 1 tsp of yellow curry
• 1/4 tsp cinnamon
• 1/2 c chicken stock
• Salt and Pepper
• 1 c plain yogurt (I used Greek yogurt because I like the texture)

Saute garlic and onion in oil until tender. Sprinkle with salt and pepper. Add the curry and the cinnamon to the onion mixture. If you think you need more curry flavor add it here. Dredge chicken in flour and add to pan. Cook until no longer pink. Sprinkle with more salt and pepper. As the chicken cooks, slowly add the chicken broth to add moisture and deglaze the pan. You don't want to create too much of a sauce here so let the chicken absorb the stock. Once the chicken is cooked through, take the pan off the heat and add the yogurt. I always serve it over Basmati rice. You can find it in the rice section ready to be steamed in the bag. It's very legit that way! :) Sprinkle with some parsley or cilantro and enjoy!