Colorado Green Chili with Pork

I usually make the traditional red chili but I wanted friends to have a choice  at a recent  camping trip. I usually make the traditional red chili. I had my fingers crossed that the Green Chili would turn out well and it did ! It actually ended up being more popular than the traditional red.  Even my husband liked the green better.

You can use  jar tomatillo salsa if you do not want to do the labor work of making the tomatillo salsa... but it would be worth it !  Ground green chili in available for purchase online as well.
Tomatillo salsa :On a roasting pan, spread out veggies and sprinkle with ground oregano and salt.

Roast in oven 400f for about 20 minutes or until veggies start to char. When cooled, place in a blender with  1 Tb garlic, pinch salt, 1 tsp ground oregano, 1/2 tsp cumin, juice from one lime, small bunch of cilantro.  Blend until ingredients are smooth. *add some jalapeño if you like it spicy.

About 12 tomatillos
One onion
2-4 Anaheim chilies
Ground oregano
Salt

For the pork - I stewed chunks of pork short ribs and pork shoulder ( boneless) on slow and low in chicken stock for about one hour with chopped onions, salt and garlic. When done, take out the 

chunks of pork. Strain the broth. Add the stock and pork back into the pot.  Add another 32oz box of chicken stock, Batch of tomatillo salsa  or two large cans green green verde sauce and one jar of tomatillo salsa, two cans of chopped jalapeños ( or three fresh roasted jalapeño ), about 6-8 TB of ground green chili, 1-2 Tb of cumin, 2 Tb of ground oregano, two TB of chopped garlic, one white onion chopped, three cans of pinto beans. Fresh chopped parsley.

 * normally I would add chopped cilantro  but omitted it this time. Let simmer on stove top for about 30-45 minutes on low. Adjust spices to your taste. 

ENJOY ! 

Salmon and Pasta with Creamy Lemon Dill Parmesan Sauce

When I first thought of this recipe, the words 'creamy' and 'salmon' didn't sit well with me.  But I decided to give it a try and the results are pretty good. The herbs and cheese added to the béchamel sauce makes the difference.

Ingredients :

Two salmon fillet portions

 Pasta of choice according to box directions. 

 1/2 cup Frozen peas, steamed set aside.

 1 cup Broccoli florets, steamed, set aside.

About a half cup of Parmesan cheese

One Lemon

1 Tb fresh Dill

2 Tb Fresh Parsley

1 small shallot bulb

salt


How to :

For salmon : remove pin bones, sprinkle with salt, pepper, smoked paprika, onion powder.

Cook on broil for 6-7 minutes.   Turn off oven and let the salmon finish cooking in oven.  Break up into chunky pieces. Set aside.

Steam  peas and broccoli and set aside.

Prepare your pasta of choice according to direction on box.  Tubes, macaroni, fusilli etc ( not a fan of spaghetti or fettucine for this dish)

In a pot on medium heat, melt 3 Tb of butter.   To the melted butter, add finely diced shallots and  cook until shallots are translucent, then  add 3 Tb of flour.   Mix into a paste.    Add 1 and half cups of milk.  Whisk until the sauce becomes thick and saucey.   Add half a cup of grated fresh parmesan cheese, dill, parsley and  1/2 tsp salt. Add zest on one lemon and juice of lemon.  Mix.  Set aside.

In a  baking dish add cooked pasta and toss in the cream sauce.  Add peas and broccoli.  Gently toss in the salmon as to not break up the pieces.  

Sprinkle some parmesan cheese on top and bake in a 375 oven for about 10-12 minutes until  cheese melts golden.

Enjoy !

** the tomato is topped with Italian panko crumbs, parmesan cheese, grey salt and pepper, drizzle with olive oil  Bake in oven for 5-6 minutes then broil for 1 minute.

Autumn Pork and Parsnips

Autumn is my most wonderful time of year. The leaf colors are changing, warm weather turns to cool, our clothing selection changes and the way I cook changes. Hearty slow roasted meals in the oven is the solace of the season. I'm always looking for new and creative dishes to make in Autumn, this one will be on my Autumn rotation.



 

2-3 pieces of thick bacon, chopped

2 TB olive oil

2-3 lbs of pork butt pieces

2 TB flour

1 onion, large diced

4 large parsnips, cut diagonally into pieces

1 can of chicken stock

1 cup white wine

1/2 cup apple cider vinegar

1 cup apple juice/ apple cider  or hard apple cider

1/2 cup of apple purée or sauce

1 tsp rosemary

1 tsp thyme

1 TB Dijon mustard  

In a Dutch oven, sautée the bacon until crispy, remove from pan. 

Toss the pork pieces in flour. Add olive oil and the flour coated pieces of pork to  the Dutch oven. Sear on all sides until golden.   Add rosemary and thyme. To the Dutch oven, add onions, toss with the pork.  Cook 2-3 minutes.  Add the parsnips. Toss. 

To the Dutch oven, add chicken stock, chicken stick, apple cider, apple juice and apple sauce and Dijon mustard.

Cook in a 350 oven for 2 hours until pork is tender.
 

Indian Chicken Curry with Tomato and Cilantro

One of my favorite smells in the kitchen ( and favorite foods) is a curry.   I've always been guilty of just buying store bought curry where all the spices are in one jar.  Try this one, you'll not buy those generic jars again !  Yummy yum yum yum.


Ingredients :

3 Chicken Breasts or Thighs, cut into bite sized pieces
2 TB Garlic
1/4 lemon juice
3 TB Canola oil

Marinade & chill for about an hour.

In a pan with 2-3 TB canola oil on medium heat,  add :

1/2 tsp red pepper flakes
1/2 tsp cumin seeds
1 large onion , sliced
Add chicken and saute until chicken is no longer pink

Add  onions, saute until tender but not overcooked.  About 2-3 minutes.  Then  to the an add :

2 TB brown sugar
1 TB minced fresh ginger
1 TB minced garlic
1 tsp of turmeric
1/2 tsp cumin powder
1 tsp ground cardamom
1 cup of diced , seeded tomatoes
season with salt and pepper

 Stir and incorporate into chicken and onions. Then add :

1/2 cup of coconut milk
1/2 cup of chicken broth
About 1/2 cup of chopped fresh cilantro

Simmer on low for about 5-8 minutes.

** add more rec pepper flakes if you like it spicier or a chopped serrano pepper.

Serve with rice of choice and naan bread.


Enjoy every bite !

Smoked Salmon Fried Rice

 

 

3 cups cooked jasmine rice, don't use hot rice, let it get cold.

1 cup small pieces of smoked salmon

1/2 cups fine diced red pepper

1 TB minced garlic

4 green onions, white and green parts

zest of one lemon

1 egg

1 TB fish sauce

2 TB soy sauce

fresh parsley

 

In a pan , heat 2 Tb canola oil,  saute the red pepper, garlic and the egg ( scramble the egg), add the salmon.  toss.  Add the smoked salmon, green onions, add the rice. Toss.  Then add the fish sauce and soy sauce.  Incorporate until the soy and fish sauce is mixed in  well with the rice

Add the lemon zest and parsley.

Add some crack black pepper.

 

Enjoy !

Calamari with Artichoke Pesto and Lemon

 

I really enjoy this. It's only my second  time cooking with fresh squid.  I've only ever had squid breaded and deep fried and dipped in something delicious at restaurants as an appetizer.  I wanted to try to make something a little lighter with some of my favorite ingredients - artichoke & lemon.

 

 

Ingredients :

 

8-10 calamari tubes, sliced
Garlic oil
4 TB of artichoke pesto  - ( jarred or finely chopped cooked artichokes with  1tsp garlic, 1/2 tsp fresh rosemary, 1/2 tsp fresh  thyme,  2 TB olive oil, 2 TB, lemon zest lemon juice)
zest of lemon
2 Tb butter

Italian herb panko crumbs, grey sea salt and cracked black pepper,  pan fry until golden with a little  olive oil, toss until golden and crispy. Set aside.

Fresh chopped parsley.

 

 

In a pan with about 1 TB of  garlic oil and 2 B of butter, on medium- high heat, add sliced squid. 

Saute and toss in pan about 2 minutes.  They cook fast and can easily be overcooked.  Watch them.  When they look like they are not done.. they probably are.  Reduce heat to low and add the artichoke pesto, zest of one lemon and  1 Tb of extra virgin olive oil.

Serve on a plate, sprinkle with panko crumbs.  Garnish with lemon slices and parsley

 

Photo taken without the panko crumbs

Gnocchi with Chorizo & Basil in a Red Wine Sauce

Gnocchi is one of my favorite pasta dishes.  I am always trying to figure out new things to make with it.  I - LOVE - THIS - DISH.  It's spicy, it's delicious and takes very little time to make.  Small effort, big flavor.

Ingredients :

I made this for two people

1 cup of chorizo, crumbled, cooked
1 small red pepper, sliced
1/2 pound of gnocchi.. you can make your own.. but there are very good gnocchi at your local international market
Fresh Basil leaves, chiffonade
1/2 cup red wine
2-3 TB butter

Cook your gnocchi according to directions on package, don't forget to salt the water.  You know the gnocchi is done when they start to float. Set aside,

In a pan with some  olive oil, add crumbled chorizo, saute until half done about 2-3 minutes add red peppers.  Continue to cook about 3-4 minutes. Add gnocchi.  Add butter, stir.  Add the red wine.   Add the fresh basil. Incorporate and coat.  Serve in a dish.

Sprinkle with fresh grated parmesan cheese and garnish with fresh basil leaves.

Serve and enjoy every bite !

Salmon with Roasted Red Peppers , Asparagus Lemon Couscous with a Saffron Butter Sauce

I love Salmon, it's a feel -good food for me. Maybe it's the Omega :) I love this dish... it's simple, quick and wonderful flavor.


Ingredients :

Salmon filets - season with French Grey Sea salt, fresh cracked peppers, smoked paprika. Broil in a  oven for about 5-7 minutes, turn off oven, let it sit in the hot oven  to finish cooking.  Check for doneness before you remove.


Red peppers - seeded and stem removed.  Brush with olive oil, char slightly over a grill for about 3-5 minutes.  Remove from grilled, rub off the charred areas of the pepper. Julienne the peppers.

Diagonally slice asparagus into small pieces,   boil in a pot of salted water for about 3 minutes.  Remove.   Cool on iced water to retain green color. 

Prepare couscous according to directions on the package. ( I used chicken broth instead of water)  It's takes almost no time for couscous to cook.   When the couscous is done, add the asparagus to the pot  of couscous, add zest of a lemon, cracked pepper and grey sea salt., about 2 tablespoon of olive oil and chopped parsley.

In a heated pan, add 3-4 table of butter, 1 tablespoon of olive oil and a few strands of saffron, a sprinkle of smoked paprika and  cracked pepper.


Assemble of plate as shown in photo.

Enjoy Every Bite !

Corned Beef Shepherd's Pie

I wanted this St. Patrick's Day meal to be simple.  I got what I asked for.   I've made a Shepherds Pie with corned beef, colcannon, a stout beef gravy and a biscuit topping.  This is not a traditional Irish dish but individually... colcannon, corned beef and shepherds pie are.... so why not combine it all together to make one great dish !  It's  tasty, filling and comforting. 

1- 3-4lb corned beef, cook according to directions .  I simmered mine on stove top.

4 potatoes, cook and mash

 



about 6-8 kale leaves ( I sued Tuscan Kale), slice , saute in pan with butter, salt and pepper

 

 

 

How to :

When corned beef is done, chopped up.

When mashed potatoes and kale are done, mix the two together, add a little cream, more butter.

For the gravy :

In a pan, add two cups of beef stock, 1/2 tsp Thyme, about a half of a bottle of a dark beer. 1 tsp minced garlic, 1 tsp of onion powder.  Let simmer at medium heat until it reduces slightly.    *** I add about 1 tsp of "better than beef bouillon ". I let some of the alcohol burn off... not sure if that even helps.    Tae about 1/2 cup of the liquid, add 2 tablespoons of flour.  Mix into a paste.   Simmer for about 5 minutes on lower heat.  Burn off the floury taste.  If you don't cook long enough, it's going to taste like flour.  Season it with salt and pepper.

In a casserole dish... spread colcannon, then the chopped corned beef, pour some gravy over top, then drop little dollops of biscuit mix on top.

Bake in a 350 oven for about 15 minutes.... until biscuit mix is golden.

Happy St. Patrick's Day !



 

Split Pea Ham Soup with Doughboys

The title might throw you off a little... What is a doughboy?  Growing up on Prince Edward Island  I didn't call these puffy pillows anything but doughboys  but they are probably more known as dumplings... same idea, different culture.  I haven't made split pea soup before and now that I think of it, I don't know that I've ever tried it.  A lot of people are put off  of this soup, whether it be the color, the texture or scenes from The Exorcist which makes them turn up their nose but it is hearty and delicious.

A lot of recipes I have seen call for a ham bone and it probably does give the soup a lot of added flavor but I just bought a smoked ham slice and used it.

****  Soak the split peas in a bowl, completely covered in water for at least 2-3 hours.

Ingredients :

About 5-6 cups of chicken stock

1 leek, sliced, cleaned of any sand left behind

1 large potato, diced smaller

2 carrots, diced smaller

2 bay leaves

1 tsp thyme

1 tsp minced garlic

1 -  6-8 oz ham steak, diced

1 cup of green or yellow split peas

Salt and pepper

1 tsp of onion powder

3 TB butter

Doughboys :

1/2 cup Flour
1.2 tsp baking powder
pinch of salt
2 Tb of butter, cold
2 Tb of shredded sharp cheddar
1/4 cup of milk


HOW TO :

In a pot, melt butter and add diced carrots, leeks, thyme, bay leaves, onion powder and garlic.  Saute for about 5 minutes.  Add the diced ham and saute for about 2 minutes more.  I let the ham caramelize a little.

To the pot, add the chick stock,  split peas and the potatoes.  Let it simmer on low for about 2 hours.  Keep checking the liquid level.  I added about a half cup of chicken stock while it simmered.

When the soup is done and you want to serve,  Prepare the doughboys.

In a bowl  add the flour, baking powder,, salt.  Crumble the cold butter pieces into the flour until the flour mixture appears to be crumbly.  Add the milk and cheddar, mix just until the ingredients are combined.  it will be sticky.  Drop two large dollops or four smaller dollops gently on top of the soup.  Cover and simmer until the doughboys are cooked, about 5-6 minutes.  Turn off the heat.  Let it rest about a minute, uncovered.  Serve !

Enjoy every bite !
 

Gâteau Fondant Aux Poires - French Pear Cake

I love desserts but I am fussy about what kind of dessert I eat. I am not a real fan of the very sugary types.  This French Pear cake has a very light sweet flavour . The pear flavour stands out more than the sugar, making this a dessert you can eat until the last bite.  A nice compliment to this cake is a scoop of vanilla ice cream, a vanilla sauce or a custard sauce.  With this recipe, I made a vanilla sauce one night ( only because I ran out of eggs) and ice cream the next day.  Both were exceptional and even great on its own.

Ingredients :

4 Bosc pear, peel, cored and sliced - set aside

1/2 cup of flour
1/3 cup of sugar
1 TB  baking powder
1/2 tsp salt

Mix the above ingredients together. 

Then add :

1 tsp vanilla
1-2 tsp almond extract ( I added two)
2 eggs
1/3  cup of milk

Mix above ingredients and add to flour mixture until blended.  I will have a consistency of pancake batter.

Add the sliced pear and coat well.

Coat an 8" springform pan  generously with butter.  Pour the pear batter into the pan.

Bake in a 375 oven for about 30 minutes.  Ovens vary but it will seem sponge  and started to have turned lightly golden.  Take out of oven and follow next step.

In a bowl,  mix together :

1 large egg
1/3 cup of sugar
1/4 cup of melted butter

**  do not add the heated butter to the egg mix, let it cool some so the egg does not cook.

Pour the egg sugar mix over the cake and place back in the oven for another 10 minutes at 400 degrees.

Cool.  Serve.


Enjoy !

 

Asian Style Short Ribs

Braised Short Ribs is one of my favorite meals.  It is the ultimate comfort food for me and one of my go-to dinner party menus.  I  cook it with the usual red wine and beef stock but was getting tired of those ingredients. I love Asian flavors  and I love this recipe.

This is for two persons.

Ingredients :

4 large short ribs, bone in.

1 cup of beef stock
2 TB of Sweet Soy
1/4 cup of brown sugar
1 tsp  minced ginger
1 tsp minced lemongrass ( I used the tube of lemongrass found in the produce section)
1 TB minced garlic
1 Tb Hoisin sauce
1/2 tsp 5-spice


Oven 375.


In a small dutch oven, drizzle olive oil on the bottom on the pot, generously sprinkle each rib with fresh cracked pepper.  Sear on each side until golden brown, about 2 minutes a per side.

Add the remainder of the ingredients to the pot.  Cover.  Cook for 1 hour 45 minutes with the lid on.

Take lid of and cook for 15 minutes more with the lid OFF.  The sauce will reduce and the ribs will caramelize.

I served this with horseradish mashed potatoes and sesame oil glazed asparagus.

Pub Style Fish n' Chips

One of my first jobs when I was a teenager in the 90's was at a seafood restaurant called the  Platter House.  I was the cook  in the evenings and on the weekends.  It was mainly a take out restaurant with a few tables inside and outside. The main dishes served were Island fare such fish and chips, either Haddock, Cod or Halibut, Lobster rolls, deep fried clams, burgers and sometimes chowder.  I remember Wednesdays were our busiest days when it was buy one fish n chips platters and get one free.   We were busy !  There is nothing that speaks Summer on the island like fish n chips !  Here is my version.


Batter :

1 cup flour
1 cup of beer ( I added a little more to make the consistency of a thicker pancake-like batter)
1 tsp onion powder
1 tsp baking powder
salt and pepper


For this recipe I used Salmon and Halibut.. Salmon is quite lovely battered !  I don't use large pieces of fish but smaller, thinner, longer strips ( approx.  4-5 " x 2")

Tartar Sauce :


1 cup mayo
2 TB of chopped capers
1 dill pickle, chopped fine
1 tsp fresh dill
1 TB of Dill pickle juice
1 tsp of Dijon mustard
fresh cracked pepper, about 1/2 tsp

Mix all ingredients, Chill.

Coleslaw :

Shredded cabbage , shredded carrots.   Store bought coleslaw dressing or  1/2 cup Mayo with lemon juice, 1 tsp  of sugar, ! TB white balsamic vinegar.


Canola Oil for Deep frying.

Let the oil reach a heating temperature of 350.  Dip the pieces of fish into the batter and immerse the strips into the hot oil.  Cook in small batches, do not over crowd the pot. Once the batters sets... floats, cooks about 2 minutes on each side, until golden brown. Test one piece of fish to check if it is done (if you are not sure), and adjust your cooking time according to the size of your fish pieces.

This time I used store bought French fries.  Usually I make oven roasted potato wedges with this dish... but there was a request for "real" French fries this time :)

Enjoy every bite !

" Way to a Man's Heart" Roast Chicken

Someone once said, "a way to a man's heart is through his stomach" and some say a way through hers is cleaning the dishes. I have to  agree with both !  But there won't be many dishes for your significant other to clean with this recipe, it a simple one pan dish meal  with multiple layers of flavor. 

Ingredients :

(This is for two persons)

Two chicken breasts, rib bone left in. I've also used  thighs and legs.

Potatoes - cut up into large dice
carrots, large diagonal slices... cut same size as potatoes so everything cooks evenly.

Marinade mix :

1 TB smoked paprika
1 TB Dijon mustard
1/4 cup of olive oil
1 TB chopped garlic, I used the jarred diced garlic in olive oil, it's not as strong as fresh
1  1/2 tsp of Herb de Provence
Zest of half a lemon
juice of half a lemon
1 tsp of grey sea salt
1 tsp fresh cracked pepper

In a bowl, mix all ingredients into a paste.  Completely coat the chicken with the paste.  Let it set in the refrigerator for at least an hour, or longer.

Meanwhile, put the potatoes and carrots in a bowl, coat with olive oil, 1 tsp minced garlic, salt and pepper. Zest of the other half of the leftover lemon,

Oven 375f

In a roasting pan, place chicken in the oven and broil for about 10-12 minutes to for a crispy skin on the chicken.

Take out pan and surround the chicken with the potatoes and carrots.  Place back in the oven for about 45 minutes  ( check for doneness around the 35 minute to see if done, oven vary

) ** don't forget to reduce the heat back to 375 after broiling the chicken.

Throughout the cooking process, turn over the potatoes and carrots a couple of times to coat them in the delicious drippings from the pan.

 

Lebanese chicken and rice

 

  

This has been one of my favorite things to make for about 25 years.  It's probably one of the first international dishes I ever made. It is based on a Lebanese restaurant I used to go to frequently.  It is loaded with spices and there is so much flavor in this juicy chicken.  It always satisfies myself and guests .... and I even get requests to make it.  SIMPLE is the key word here.

Here is what you need

Chicken pieces - I always use thighs and drumsticks - bone in. As many as you need, at least two pieces per person.  If you are making more than 8 pieces... double the marinade amount.

For the marinade :

1 TB smoked paprika
1 tsp cinnamon
1 tsp allspice
1 TB onion powder
1 tsp oregano
1 TB fresh minced garlic - I used the jarred kind in oil
1 tsp cumin
1 tsp coriander
 juice of one lemon
1/4 cup of olive oil.

Mix all ingredients together, I will look like a oily paste.  Pour over chicken pieces, toss around to get each piece coated.    **  make sure chicken is dry, pat down with paper towels first.

Cut a couple of slit across each piece of chicken, it gets the spices inside.


Bake in 375 oven for about 45 minutes to an hour depending on your oven.  Check a piece for doneness.. no pink.

Serve with Lebanese rice and pickled vegetable.

Let chill in the refrigerator for at least an hour.. the longer the better.

Tuna Salad with Summer Greens

The Summer is a great time for making light, cool, refreshing salads. Who feels like cooking in the heat !  I am always trying to come up with new ideas for salads and this is my most recent one... it's a good one.    I serve it on a bed of greens but just as god on its own or stuffed in a pita.

Ingredients :

2 cans of tuna in olive oil.  Get the ones in olive oil, it's part of the dressing. Get a good quality, It makes a difference.

1/2 can of chick peas

1/4 of red onion, thinly sliced

3 TB of fresh parsley, chopped

2 celery stalks, diced

2-3 TB of capers

zest of one lemon

juice of one lemon

4 radishes, sliced and then cut into matchsticks

fresh cracked pepper

1/2 cup of shaved parmesan cheese

Mix all ingredients together. 



Salad greens
Sliced tomatoes

Gnocchi with Mushroom Gorgonzola Cream Sauce

If you are a lover of stinky cheese, like Gorgonzola  you are going to love this dish !  The taste is not too intense  but you can definitely taste it.   Creamy, robust flavor and absolutely delicious. Just try it.  I serve this with sliced rib eye steaks.

1 package of gnocchi pasta, about 16oz or 1 lb.  You can make your own.. it is simple to do.  If you are short on time, packaged gnocchi is just as good.

1 shallot, about plum size or ½ of onion

2 TB butter,

2 Tb Olive oil

1 package of mushrooms, sliced. ( I used white button and baby bella mushrooms, you can use your favorite)

1 TB garlic, chopped

½ cup chicken stock,

½ cup cream

1/2 cup of fresh parmesan cheese ( or romano, asiago)

1 tsp crack black pepper

1 - 4 or 5oz container of crumbled gorgonzola cheese- Use it all.

HOW TO :

Bring a pot of salted water to a boil. Add package of gnocchi.  Cook according to directions.

In a pan, with butter and olive oil, add the shallots, sautee about 1 minute, then add the mushrooms. You made have to add a little more olive oil. Sautee about 3-4 minutes until the mushrooms start to slightly brown. Add the garlic

To the same pan, add chicken stock and the cream. Stir to blend.

Add the parmesan cheese to the pan... stir, the sauce will become thicker.

Add pepper, parsley and the Gorgonzola cheese. Blend until the Gorgonzola has melted.

 

Add the cooked gnocchi

 

 

** I added another generous tablespoon of butter at the end and stirred it in.  Everything is better with butter.  Please don't substitute low fat milk for the cream, or margarine for the butter or low fat cheese. Live a little.

Enjoy Every Bite !

Roasted Caulifower & Irish Cheddar Soup

This is a thick, hearty and tasty soup. I never thought that cauliflower could taste this good.  I am making this for St. Patrick's Day along with some other goodies.  I wanted to do another soup but it was hard to beat the Irish Onion Sup from last year but this one is a close runner up.

 

 

What you need :

 

1 head of Caulilflower, cut into florets

 olive oil

 

1 shallot bulb, fine diced

1 tsp garlic

1 tsp thyme

3 cups of chicken stock

3/4 cup of cream

1 1/2 cups of Irish white cheddar, shredded

1 TB onion powder

Gray sea salt

fresh cracked pepper

3 TB butter

good pinch of curry

 

 

In a pan, toss the cauliflower florets in about 2 TB of olive oil, sprinkle some dried thyme.  Roast in a 375 degree oven until the cauliflower becomes lightly brown.

 

In a pot, with some olive oil, add shallot and 1 tsp Thyme, sauteed for about 3-5 minutes until the shallots have become translucent and fragrant.

 

Add 3 cups of chicken stock to the pot. Loosen the bots from the bottom. Add the cauliflower.  Bring to a boil, then lower the temp to med-low and simmer for about 20 minutes.

 

Remove from heat.  With a hand blender wand, puree  cauliflower ( or use a blender)

Puree the cauliflower until creamy or the consistency you desire. I like mine creamy with a few chunkier bits left.

 

To the pot of cauliflower, add   3/4 cups of cream, the cheddar, onion powder, sea salt, crack pepper.

I like a thicker soup so I put a good heaping spoonful of flour in a bowl and mixed it with 1/4 cup of chicken stock to form a thick paste. 

 

 Add to the pot of soup , turn up heat to high and stir until thickens.  Stir continuously so the soup doesn't burn on bottom.  Like all sauces, cook long enough to remove the flour taste.  When sauces, soups etc. taste like flour, it's because you didn't cook it long enough.

Flour - chicken stock paste

 

 

 

Then Add the 3 TB butter and the curry. 

 

* The curry is not going to taste of curry it just gives the soup more depth.  I tried it before I added it and felt it needed something.  Added the curry and it's what it needed.

 

Adjust salt, pepper, onion powder butter to your taste. 

 

 Enjoy Every Bite !



Potato Cakes with Bacon & Cheese ! Oh my !

I always seem to make too much mashed potatoes and end up throwing the leftovers away. This time, I was determined to do something with them.  I am so glad I did and will definitely to continue to make extra mashed potatoes just because of this recipe.


Ingredients :

4 cups of cold, mashed potatoes
1 cup of shredded cheddar cheese
2 green onions, sliced - both white & green parts.
2-3 slices of cooked, crispy bacon, crumbled
2 tsp of onion powder
3-4 TB of melted butter
1/4 cup sour cream or plain Greek yogurt

1 cup of plain or Italian seasoned bread crumbs

Sour cream & green onions for toppings

* you don't need to add salt, there is enough in the bacon, add some pepper if you'd like.


How To :

In a large bowl, add all the ingredients ( first 7 ingredients) except the bread crumbs.
Form potato mixture into balls, about the size of a small apple and coat with bread crumbs.

In a pan with some oil and butter and cook on each side until golden and crispy - about 2-3 minutes per side.

Top with sour cream and green onions.

Enjoy !