Great on grilled fish of any kind; tuna, striped bass, halibut.....and on grilled zucchini....
To the bowl of a powerful blender add the following:
1 large clove of garlic
1 anchovy fillet
2 tbsp capers
1 handful parsley
1 handful cilantro (or basil if you prefer)
juice of 2 lemons
splash of white balsamic vinegar
extra virgin olive oil
salt to taste
BLEND......serve on side
Monday, August 24, 2009
Monday, August 10, 2009
CHILLED MINTED SWEET PEA AND SPINACH SOUP
-1 sweet onion, chopped
-1 shallot, chopped
-2 cloves garlic, rough chop
- 1 bag frozen baby peas
- 2 cups raw spinach
- 1 can cannellini beans
- chicken stock
- 1/2 cup fresh mint leaves
- 1 tsp chopped jalapeno
- juice one lemon
- salt and pepper to taste
saute onion, shallot, and garlic. Add bag of frozen peas, stir lightly as they thaw, add spinach, beans, and chicken stock. heat but not completely ,about 5 minutes. remove. place in blender in batches with mint leaves jalapeno, lemon, and salt and pepper to taste. Chill.
-1 shallot, chopped
-2 cloves garlic, rough chop
- 1 bag frozen baby peas
- 2 cups raw spinach
- 1 can cannellini beans
- chicken stock
- 1/2 cup fresh mint leaves
- 1 tsp chopped jalapeno
- juice one lemon
- salt and pepper to taste
saute onion, shallot, and garlic. Add bag of frozen peas, stir lightly as they thaw, add spinach, beans, and chicken stock. heat but not completely ,about 5 minutes. remove. place in blender in batches with mint leaves jalapeno, lemon, and salt and pepper to taste. Chill.
Sunday, August 9, 2009
CHILLED YELLOW TOMATO SOUP (edited recipe from WM at Beacon)
For the soup:
-4 large yellow tomatoes (I use heirlooms, and, after I core and seed, I put the core and seeds in a strainer over a bowl and then add that juice to the soup while it's cooking)
-1 tablespoons extra-virgin olive oil1 teaspoon
-coarse sea salt or kosher salt, plus additional to taste
-3/4 cup chopped onion (I use a whole onion)
-1 garlic clove, minced (I use two garlic cloves minimum and I add a chopped shallot just after the onions)
-1 teaspoon powdered cumin seed
- 1 1/2 cups water
-1 tablespoon fresh lemon juice
-1/2 teaspoon freshly ground black pepper
For the cilantro-onion relish:
-1 medium red tomato, seeded and diced
-1/2 cup finely chopped red onion 1/4 cup chopped cilantro
-1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil
-1 teaspoon minced jalapeno
-Coarse sea salt or kosher salt and freshly ground black pepper to taste
Method:
Core and roughly chop the tomatoes, reserving their juices. Heat the tablespoon of oil in a large pot over medium heat.
Add the onions and garlic and cook, stirring, until they are translucent, about three minutes. Do not let them brown. (If they start to color, add a tablespoon of water.)
Add the cumin powder to the pot, cook for an additional 30 seconds. Add the tomatoes and their liquid, and 1 1/2 cups of water. Stir in 1 teaspoon salt.
Bring the tomato mixture to a boil over high heat, then reduce the heat and simmer for about 15 minutes. (I cook it for 30 minutes).
Turn off the heat and let the soup cool slightly. Puree the soup either with an immersion blender, or in batches in a blender or food processor. Strain through a coarse sieve and discard the solids.
Chill the soup until cold, at least 4 hours.
Meanwhile, in a non-reactive bowl, stir together all the ingredients for the cilantro-onion relish.
Season soup with lemon juice, salt, and pepper. Serve garnished with a spoonful of the cilantro-onion relish. Serve any remaining relish with chips or pita.
-4 large yellow tomatoes (I use heirlooms, and, after I core and seed, I put the core and seeds in a strainer over a bowl and then add that juice to the soup while it's cooking)
-1 tablespoons extra-virgin olive oil1 teaspoon
-coarse sea salt or kosher salt, plus additional to taste
-3/4 cup chopped onion (I use a whole onion)
-1 garlic clove, minced (I use two garlic cloves minimum and I add a chopped shallot just after the onions)
-1 teaspoon powdered cumin seed
- 1 1/2 cups water
-1 tablespoon fresh lemon juice
-1/2 teaspoon freshly ground black pepper
For the cilantro-onion relish:
-1 medium red tomato, seeded and diced
-1/2 cup finely chopped red onion 1/4 cup chopped cilantro
-1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil
-1 teaspoon minced jalapeno
-Coarse sea salt or kosher salt and freshly ground black pepper to taste
Method:
Core and roughly chop the tomatoes, reserving their juices. Heat the tablespoon of oil in a large pot over medium heat.
Add the onions and garlic and cook, stirring, until they are translucent, about three minutes. Do not let them brown. (If they start to color, add a tablespoon of water.)
Add the cumin powder to the pot, cook for an additional 30 seconds. Add the tomatoes and their liquid, and 1 1/2 cups of water. Stir in 1 teaspoon salt.
Bring the tomato mixture to a boil over high heat, then reduce the heat and simmer for about 15 minutes. (I cook it for 30 minutes).
Turn off the heat and let the soup cool slightly. Puree the soup either with an immersion blender, or in batches in a blender or food processor. Strain through a coarse sieve and discard the solids.
Chill the soup until cold, at least 4 hours.
Meanwhile, in a non-reactive bowl, stir together all the ingredients for the cilantro-onion relish.
Season soup with lemon juice, salt, and pepper. Serve garnished with a spoonful of the cilantro-onion relish. Serve any remaining relish with chips or pita.
Sunday, July 12, 2009
CAJUN STEW
We were at the grocery store and my husband picked up some chicken andouille sausage. I made this up tonight and I think it's a winner. You can leave the sausage out, although it's all natural with no additives, no nitrates, and is low fat (just chicken and spices). For myself I would add hot sauce and cayenne, but Herbie doesn't like super spicy foods, so I omitted. Probably better to let people spice on their own anyway.
1 sweet onion, diced
4 celery hearts, diced
2 small green peppers, diced
2 carrots, peeled and diced
SAUTE IN LARGE POT until translucent
ADD
3 cloves chopped garlic, saute
ADD
2 cans petite cut diced tomatoes (get the no salt added if possible), juice and all
either some zatarains cajun seasoning OR, cayenne, paprika, splenda, salt, garlic powder
LET simmer
IN THE MEANTIME, in a large saute pan....
1 package smoked chicken andouille sausage, cut in to 1/4 inch slices and then cut in half (or you could create your own with ground chicken or turkey, chicken stock, and spices
12 oz shrimp, either cooked no tail or uncooked, cut them in 1/3rds
2 chicken breasts, cut in to chunks
SAUTE sausage, add shrimp. Cook until shrimp are translucent, drain. Add to vegetable base
BROWN chicken breast chunks, add to vegetable base.
Let simmer, add 1/4 cup or so of fresh squeezed orange juice.
ADD
2 cans kidney beans, rinsed and drained.
ADD
1 can kidney beans, rinsed, drained, and puree with chicken stock.
ADD as much cut up okra as you like.
LET SIMMER.
1 sweet onion, diced
4 celery hearts, diced
2 small green peppers, diced
2 carrots, peeled and diced
SAUTE IN LARGE POT until translucent
ADD
3 cloves chopped garlic, saute
ADD
2 cans petite cut diced tomatoes (get the no salt added if possible), juice and all
either some zatarains cajun seasoning OR, cayenne, paprika, splenda, salt, garlic powder
LET simmer
IN THE MEANTIME, in a large saute pan....
1 package smoked chicken andouille sausage, cut in to 1/4 inch slices and then cut in half (or you could create your own with ground chicken or turkey, chicken stock, and spices
12 oz shrimp, either cooked no tail or uncooked, cut them in 1/3rds
2 chicken breasts, cut in to chunks
SAUTE sausage, add shrimp. Cook until shrimp are translucent, drain. Add to vegetable base
BROWN chicken breast chunks, add to vegetable base.
Let simmer, add 1/4 cup or so of fresh squeezed orange juice.
ADD
2 cans kidney beans, rinsed and drained.
ADD
1 can kidney beans, rinsed, drained, and puree with chicken stock.
ADD as much cut up okra as you like.
LET SIMMER.
Friday, July 3, 2009
TUSCAN WHITE BEAN SOUP
Place the following in a blender or food processor
-2 cans cannellini beans, drained and rinsed
-two cloves garlic
-juice of a lemon
-olive oil
-a little water or chicken stock
-salt
-pepper
-fresh thyme (or you can use sage)
-a little cayenne
Blend until smooth.
Great as an alternative to mozzarella in a caprese salad or sandwich*
-spread toasted bread* with some tuscan white bean dip
-placed two basil leaves on top of the dip
-placed two thin tomato slices on top of the basil
-fresh ground black pepper on the tomato slices
-few crystals of sea salt on the tomato slices
-drizzle some really good balsamic
-2 cans cannellini beans, drained and rinsed
-two cloves garlic
-juice of a lemon
-olive oil
-a little water or chicken stock
-salt
-pepper
-fresh thyme (or you can use sage)
-a little cayenne
Blend until smooth.
Great as an alternative to mozzarella in a caprese salad or sandwich*
-spread toasted bread* with some tuscan white bean dip
-placed two basil leaves on top of the dip
-placed two thin tomato slices on top of the basil
-fresh ground black pepper on the tomato slices
-few crystals of sea salt on the tomato slices
-drizzle some really good balsamic
CURRIED CHICK PEA AND MANGO SOUP
This started out as a side dish and thought it would be nice as a soup, it worked well.
-Saute one onion and three cloves of garlic in a saute pan, add two cans drained and rinsed chickpeas
-add 2 oz fat free plain yogurt with no added sugar, stir
-add curry powder and garlic powder to taste, plus salt and pepper
Let this cook for a little while
In the meantime-
take the flesh of two mangos and throw it in the blender with some chicken stock.
Blend until smooth.
Add mixture to curried chickpeas.
Either eat as a side or throw back in the blender and make a nice creamy curry soup.
If you eat as a soup, serve with a garnish of finely minced mint/cucumber/a little yogurt.
-Saute one onion and three cloves of garlic in a saute pan, add two cans drained and rinsed chickpeas
-add 2 oz fat free plain yogurt with no added sugar, stir
-add curry powder and garlic powder to taste, plus salt and pepper
Let this cook for a little while
In the meantime-
take the flesh of two mangos and throw it in the blender with some chicken stock.
Blend until smooth.
Add mixture to curried chickpeas.
Either eat as a side or throw back in the blender and make a nice creamy curry soup.
If you eat as a soup, serve with a garnish of finely minced mint/cucumber/a little yogurt.
FRESH CORN SALSA/SALAD
This will serve 3-4 hungry people as a topping/salad
-4 ears corn, cleaned, kernels removed (you eat the corn raw)
p1/2 sweet onion, chopped to size of corn kernels
-toss with good balsamic vinegar
-a little pepper
- optional extra virgin olive oil
before serving, chiffonade fresh basil (or just chop) and toss in salad.
We served this over grilled pork tenderloin and it was really yummy. Would be great with fish too.
-4 ears corn, cleaned, kernels removed (you eat the corn raw)
p1/2 sweet onion, chopped to size of corn kernels
-toss with good balsamic vinegar
-a little pepper
- optional extra virgin olive oil
before serving, chiffonade fresh basil (or just chop) and toss in salad.
We served this over grilled pork tenderloin and it was really yummy. Would be great with fish too.
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