subscribe: Posts | Comments

Lentil Vegetable Soup

0 comments

Time: 90 minutes

Serves: 20 cups

Ingredients:

  • 1 pound French green lentils (3-4 cups)
  • 3 medium yellow onions, chopped (3-5 cups)
  • 2 leeks (white part only), chopped (2-4 cups)
  • 3-4 cloves garlic, minced (1 tablespoon)
  • 1/4 cup olive oil
  • 1 teaspoon salt (+ add additional at the end to your desired taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 ½ teaspoons freshly ground black pepper
  • ½ – 1 teaspoon red pepper flakes (optional – adds a bit of a kick)
  • 2 carrots, chopped (1 – 1.5 cups)
  • 4-5 stalks celery with leaves chopped (3-4 cups)
  • 3 quart chicken broth
  • 2, 28oz cans fire-roasted tomatoes, diced
  • 1 bunch collard greens with tough ribs removed (or Kale), chopped (3-5 cups)
  • Juice of one Meyer lemon

Preparation:

  • Rinse and drain lentils.
  • In large soup pot, heat olive oil. Sauté leeks and garlic for 2 minutes. Add onions, salt, pepper, cumin, thyme, and optional red pepper flakes. Saute for another 5-8 minutes until soft and translucent.
  • Add the celery and carrots and sauté for another 10 minutes.
  • Add chicken broth, tomatoes with their juices, and lentils.
  • Cover and bring to boil. Then uncover and simmer for 1 hour, until lentils are cooked (French green lentils will still hold their shape and firm texture even when cooked through).
  • Add greens and simmer for another 5 minutes or so until they have softened.
  • Add the juice of one lemon and mix well.
  • Taste and add salt if necessary. If you are using a broth that already has the appropriate seasoning, you may need very little salt. But if you are using low to no sodium chicken broth you’ll likely want to add more salt.

Notes: This is a large batch, but it freezes well. The recipe is modified from one published by Ina Garten in the Barefoot Contessa Cookbook 1999.


Mediterranean Grilled Vegetable Salad

0 comments

Mediterranean Grilled Vegetable Salad

Time: 45 – 60 minutes (ideally with a couple of hours cooling time for the grilled veggies midway). Grilled veggies and dressing can be prepared ahead.

Serves: 6

Inspired by: My friend Rikke who always makes delicious food brought this to a party recently. I made just a few modifications. The dish was fabulous and will be something I make often.

Salad Ingredients:

  • 3 small bell peppers (red, yellow, orange) – about 1 pound, stemmed, seeded and quartered
  • 5 slender zucchini (about 1 pound), trimmed and cut lengthwise in half
  • Olive oil, salt, and pepper to toss the peppers and zucchini in before grilling
  • 4 small Persian cucumbers, halved, and cut into 1/2 inch cubes (or English cucumber… or if you use another type, remove the seeds and some of the peel)
  • 1 cup of cherry tomatoes, halved
  • 1 cup pitted kalamata olives, halved
  • 4 ounce square of feta cheese, cut into 1/2 inch cubes (about 1 cup)
  • 1/2 cup (packed) finely chopped mint leaves
  • 1/2 cup (packed) finely chopped Italian parsley
  • 2-3 teaspoons ground sumac to sprinkle on top

Dressing Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 clove garlic crushed (optional)

Preparation:

  • Heat your grill (medium).
  • Toss or rub zucchini and peppers with olive oil and sprinkle with salt and pepper.
  • Grill peppers and zucchini until slightly charred and just tender, turning often, about 12 minutes.
  • Transfer to a baking sheet to cool. Once cooled, refrigerate if you are preparing this ahead.
  • To make dressing: whisk 1/4 cup olive oil, 1/4 cup lemon juice, cumin, and optional garlic in small bowl to blend. Add salt and pepper to taste.
  • Cut peppers lengthwise into 1/2 inch wide strips, then crosswise into 1/2 inch pieces.
  • Cut zucchini lengthwise in half, and then into 1/2 inch pieces.
  • Put zucchini, peppers, cucumber, tomato, olives, mint and parsley into a large bowl and toss with dressing.
  • Add feta and toss gently.
  • Transfer to a large, shallow bowl. Sprinkle ground sumac over the top.

Wine Suggestions: A medium bodied red with some spice and earthy flavors is ideal. The first time we made this, it was with a vegetarian dinner of spiced lentils. A red burgundy, or earthy rustic Italian red or Southern Rhone would all be good pairings.


Creamy Mushroom Soup

0 comments

Time: 40-45 minutes

Serves: 8-12

Inspired by: I’ve always loved creamy mushroom soup and have thought about trying to make it, but prefer not to eat soups with a lot of cream. Once I tried my version of a healthy creamy zucchini soup that turned out well, I thought I’d use a similar approach to a mushroom soup – creamy without the cream! This turned out even better than I had thought it would. Wow! Yum! It’s amazing how much creamy texture yellow potatoes can add!

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon salted butter
  • 1 large white onion
  • 2 small to medium yellow potatoes
  • 2 pounds cremini mushrooms
  • 2 (14.5 oz) cans chicken broth (don’t use low fat or low salt – get the ones with all the flavor or make your own)
  • Approximately 1 teaspoon freshly ground black pepper
  • Approximately 1.5 teaspoons salt
  • 2-4 tablespoons chopped Italian parsley for garnish

Preparation:

  • Wash the mushrooms and let them drain in a colander.
  • Wash, peel and dice the potato.
  • Pour the chicken broth into a medium sized soup pot and add the diced potatoes (the broth should cover the potato). Simmer for about 15 minutes until potato is soft.
  • While potato is cooking, slice the onion and sauté it on medium heat with 1 tablespoon olive oil until it’s well cooked and translucent.
  • Once the onion is cooked, add it to the chicken broth and potato.
  • Slice and dice the mushrooms. In the same pan, sauté the mushrooms on medium heat with 1 tablespoon butter, 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon of pepper until cooked through – about 5 minutes. Taste and add more salt if needed.
  • Remove 2 cups of the sautéed mushrooms and place in a bowl. Add the rest to the soup pot and cook for 1 more minute.
  • Using a cup or ladle, take about half the mixture from the soup pot, put it in a blender and puree – about 1 minute. Taste and add salt if needed and then pour into a large serving bowl. Repeat this with the rest of the mixture in the soup pot until it has all been pureed and salted to your liking. Add half of the reserved mushrooms to the soup and stir in.
  • Chop some fresh parsley.
  • Serve the soup into bowls, garnishing each with fresh parsley and the rest of the reserved sautéed mushroom slices.

Wine Suggestions: This would be fabulous with a Red Burgundy. Mushrooms and an earthy Pinot Noir are awesome! We drank this with a yummy older earthy Bordeaux last night and it was also a fantastic combination.


Spicy Shrimp – Pan Fried

0 comments

Spicy Shrimp - Pan Fried

Time: 5 -8 minutes

Serves: 2 – 4

Inspired by: Minimal ingredients in the kitchen and being so hungry that I want to make something yummy in minutes! These are great on salad, pasta and quinoa or just to nibble on their own. Normally I prefer not to cook during a party, but I hosted a party last night and it was so easy to make these while everyone was hanging around the kitchen because it just took minutes.

Ingredients:

Preparation: Heat 1 tablespoon of olive oil in a cast iron skillet or saute pan. Once it is hot, add the shrimp. Sprinkle with the spice (any amount to your liking – a small amount goes a pretty long way) and cook for about 2 minutes on each side and serve.

Wine Suggestions: These are yummy with any off-dry white such as a Riesling or possibly a Viongier or Condrieu. They are also nice with a medium-bodied red with some nice fruitiness or spice such as a fairly ripe Spanish Rioja, Southern Rhone or Merlot.


Seared Ahi Salad with Wasabi-Ginger Vinaigrette

0 comments

Time: 20-30 minutes

Serves: 2-4

Inspired by: My Armenian “sister” Michelle Babayan, who is a phenomenal personal chef and caterer. Michelle’s Ahi (Yellowfin Tuna) salad with a creamy wasabi dressing is to die for, and the 18 spice blend she uses to coat the Ahi before searing is amazing with fabulous flavors to bring out the flavors of the fish without being spicy hot and overwhelming the fish.  I love her spice blend on the Ahi and have now found that I love mine too!  When I use mine, I use it more like a rub – because it’s much spicier than hers. I like it to add beautiful flavor, but not overwhelm the fish. What’s interesting is that when I use my blend, I find that it tastes a lot different than when I use it in other dishes. It’s very chameleon-like! I really love both spices with this salad. This is one of my favorite meals.

Ingredients – Dressing:

  • 1 1/2 tablespoons low-sodium soy sauce
  • 1/8 cup lime juice
  • 2 teaspoons sugar
  • 2 teaspoons wasabi (I get it freshly prepared at the sushi counter at whole foods)
  • 2 teaspoons minced ginger
  • 1-2 tablespoons olive oil

Ingredients – Salad:

  • 1 pound sushi grade or searing grade Ahi tuna
  • 4 tablespoons Michelle’s 18 spice blend or 1-2 tablespoons Spice it Up …by Karen™
  • Mixed greens or watercress
  • Papaya or mango – cut into small pieces
  • English cucumber – sliced
  • Red radish – sliced (optional)
  • Red pepper – sliced (optional)

Preparation:

  • Mix all of the dressing ingredients in a shaker.
  • Put the salad ingredients in a large bowl.
  • Rub olive oil on the Ahi and coat it with the 18 spice blend, or give it a good rub with my spice blend.
  • Heat a skillet to sear the fish (a cast iron skillet is best as it gets very hot) – add a tablespoon of olive oil, and then sear just a couple of minutes on each side – it should get crispy on the outside but not cooked through.
  • Slice the Ahi quickly so it doesn’t continue to cook – 1/4 to 1/8 inch slices.
  • Toss the salad with the dressing (but reserve a bit of it).
  • Lay the Ahi over the salad and then drizzle it some dressing over it.

Notes: I also love charred red pepper in the salad – especially when I want a warmer salad. You can cook that on one side of the skillet and the fish on the other  – but start it about 5 minutes before the fish. Spread that over the top of the salad along with the Ahi.

Wine Suggestions: My favorite with this salad is a California Pinot Noir or a Red Burgundy. I’ve also had it with a light Chinon that was really yummy. I’ve also found that when using my spice blend, it’s really nice with a slightly bigger red such as a Grenache/Syrah or a Rioja.


Stuffed Mushrooms

0 comments
Stuffed Mushrooms

Stuffed Mushrooms

Time: 1 hour

Serves: 45 “bites”

Inspired by: I can’t remember when I first had these. I just know that I’ve always loved mushrooms of any type, and every time I’ve had these I’ve thought they were decadent. With something close to these ingredients as the stuffing, I don’t know how you can go wrong. I love that they are easy to prepare ahead for parties and I think they still taste good even when they cool off and are only at room temperature.

Ingredients:

  • 45 cremini mushrooms
  • 1 onion, chopped well
  • 2 cloves garlic, minced very fine
  • 2-3 tablespoons butter
  • 5 stalks celery, chopped well
  • 1 cup chopped parsley
  • 1 1/2 cups grated parmesan
  • 1 teaspoon freshly ground black pepper
  • salt to taste
  • 1/2 – 1 cup bread crumbs

Preparation:

  • Wash mushrooms; remove stems carefully to keep mushrooms whole – keep the stems
  • Slice off a very small sliver on the rounded side of the mushroom and lay them on a cookie sheet (that keeps them from rolling around)
  • Chop all the excess mushroom stems and pieces well
  • Melt the butter in a large saute pan and saute the onions, chopped mushroom stems and garlic  – about 10 minutes on medium heat
  • Add the chopped celery, parsley and black pepper – saute another 10-20 minutes until everything is cooked through
  • Add the parmesan and then begin adding some breadcrumbs until the mixture is your desired thickness for stuffing the mushrooms
  • Stuff the mushrooms so that they are very full and rounded at the caps
  • Bake at 350 degrees for about 20 minutes

Notes: You can prepare these and wrap them up well in the refrigerator a day ahead of cooking. It’s best to bring them to room temperature before baking. And a note to myself – I think chopping all this stuff should work just fine on “pulse” mode in the food processor. Every time I make them I think about that when I’m almost finished chopping.  It would save a lot of time!

Stuffed Mushrooms - Pre Baked

Stuffed Mushrooms - Pre Baked

Wine Suggestions: I love mushrooms with a Red Burgundy, but I think the flavors here would go well with most high-acid crisp whites (White Burgundy, Gruner Veltliner, Sancerre, Chenin Blanc), and light to medium-bodied reds (Red Burgundy/Pinot Noir, Rioja).


« Previous Entries