Two Soups

In my desperate attempt to remain thin during the course of A Chorus Line, I've tried creating some vegetarian options for myself. I think I eat pretty well. I have my CSA so most of my food is organic and local. I work in chocolate factory, but even there my sweets intake has dropped. I don't keep potato chips or such around my house (I've been snacking on my Kale Chips!) And in an attempt to stop eating so many potatoes I found this substitute: Cauliflower Soup. I tried it. I'm not the biggest fan of it. But it's not bad! 


After a while though, I gave into the idea of more potatoes. I'd been seeing this next recipe in Edible Seattle for a while. The idea of chorizo, kale, and potatoes in a soup haunted me for a few days, I won't lie. I gave in, and the soup is delicious! 


So basically this is what I did during our giant Seattle Snow Storm. I made lots of soup and sad around my house! Hope you enjoy this and are far more productive than I! 


Cauliflower Soup
from allrecipes.com

Ingredients

• -2 stalks celery, chopped
• -1 onion, chopped
• -3/4 cup shredded carrots
• -2 tablespoons olive oil
• -1 head cauliflower, coarsely chopped
• -6 cups chicken broth
• -ground black pepper to taste

Directions

1. In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
2. Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
3. Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

Notes:

- I added tofu when I blended this, so I could get some protein in there. 

- I wasn't a biggest fan of the texture. Next time, I'm going to try this by blending the cauliflower up for longer, as well as adding some sort of thickener. 

Potato Soup with Kale and Chorizo 

Ingredients:

• 5 tablespoons olive oil, divided
• 1 large onion, chopped (about 2 cups)
• 8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
• 2 teaspoons smoked paprika*
• 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
• 8 cups low-salt chicken broth
• 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
• 3 cups 1/2-inch cubes rustic bread (for croutons) 

Directions:

1. Heat 3 tablespoons oil in large pot over medium heat. 

2. Add onion; cook until translucent, about 8 minutes. 

3. Add chorizo and paprika; stir 1 minute.

4. Add potatoes and broth. Increase heat and bring to boil. 

5. Add kale; stir until wilted and soup returns to boil. 

6. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

Croutons: 

1. Heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. 

2. Divide soup among bowls. Top with croutons and serve.

Read More http://www.epicurious.com/recipes/food/views/Potato-Soup-with-Kale-and-Chorizo-241646#ixzz1kPT9Wnuq

Notes:

- I didn't use the bread croutons. I'm totally ok with that. This meal is hearty unto itself. 

Enjoy! 

Vegetarian Food

Sooooo I've been getting into a lot of CSA's, or community supported agriculture. I've posted quite a few things from those, but I got these from Full Circle Farms. They are so good. Prepare for more of these! 

Vegetable Frittata with Potato Au Gratin Crust

Ingredients:

-1 large Yukon Gold potato

-1/2 cup crumbled goat cheese

-1 tbsp butter

-1 medium yellow onion, chopped

-3/4 cup sundried tomatoes, packed in oil, chopped 

-2 cups fresh spinach, washed and stems removed

-6 eggs

-1 tsp salt-1/2 tsp ground black pepper-1/2 cup whole milk or heavy cream 1/2 cup Parmesan cheese, grated 

Directions:

1. Preheat oven to 350°F.

2. Generously grease a 9-inch pie pan.

3. Slice the potato into very thin rounds (use a mandoline if you have one). Lay the potato rounds in the bottom and up the edges of the pie pan. Sprinkle with half

the goat cheese. Lay the remaining potato rounds atop the cheese and then sprinkle with the rest of the

goat cheese.

4. Melt the butter in a pan over medium heat, and then add the onions. Sauté until translucent and beginning to caramelize, about 8 minutes. Add the sundried tomatoes and sauté for another 2 minutes. Add the spinach and sauté for 1 more minute until the leaves are wilted. Remove from heat.

5. In a separate bowl combine the eggs, salt, pepper

and milk or cream. Whisk well to combine. Pour 1/3 of the egg mixture over the potato layers, then add the spinach mixture and spread evenly in the pan. Pour the remaining egg mixture over the spinach. Sprinkle with the Parmesan and bake for 35-40 minutes or until the frittata is golden brown on top and does not jiggle in the center when moved.

6. Let cool slightly, then slice into 8 pieces and serve warm. 

Potato Chowder

Ingredients:

-3 tbsp unsalted butter

-2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small

-1 tsp smoked paprika

-2 cloves garlic, minced

-5 to 6 cups low-sodium chicken or vegetable broth

-2 bay leaves

-2 1/2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes

-1/3 cup sour cream

-Salt and ground black pepper-2 cups smoked salmon, roughly chopped 

Directions:

1. In a large, heavy pot or Dutch oven, melt butter over medium heat. Add leeks and cook until soft, about 5 minutes. Add paprika and garlic and cook for another minute. Add the broth, bay leaves, 3/4 tsp salt, and potatoes and simmer, partially covered, until potatoes are tender and easily smashed with a fork, about 15-20 minutes.

2. Remove bay leaves. Add sour cream to soup and simmer gently for another 2-3 minutes. 3. Adjust seasonings, adding more salt and pepper to taste.

3. Using an immersion blender or food processor, process soup until chunky-creamy, leaving lots of potato texture intact. If you prefer a creamier soup, blend until desired consistency, adding more stock as necessary. Mix in smoked salmon.

Best Baked Spinach (Seriously though, this is)

-3 pounds fresh spinach, washed and stems removed

-4 tbsp unsalted butter-1 medium yellow onions, diced Salt and pepper

-1 1/2 tbsp flour

-1/2 cup stock

-1/2 cup heavy cream

-1 tsp ground nutmeg

-Salt and pepper to taste

-1/2 cup grated Swiss cheese

-1/3 cup grated Parmesan cheese 1/3 cup chopped parsley

-2 tbsp fine, dry breadcrumbs 

Directions: 

1. Preheat oven to 375°F. Grease a 9x8x2 inch baking dish. 

2. Steam the spinach until leaves are just wilted, about 2 minutes. Quickly rinse under cold water to stop the cooking process and keep the green color.

3. In a large pan over medium heat, melt the butter and add the onions. Sauté until onions begin to caramelize, about 8 minutes. Squeeze excess moisture from the spinach and coarsely chop. 

4. Add to the onions and cook until all the moisture in the pan has cooked off.

5. Bring the heat to low and add the flour. Stir and cook for 2 minutes. Add stock, cream and nutmeg. Stir and cook for 2 more minutes. Season with salt and pepper. 

6. Spread spinach mixture in the baking dish. In a small bowl mix the cheeses, parsley and breadcrumbs. Sprinkle over the spinach.

7. Bake for 35-40 minutes or until lightly browned. 

Christmas Food

I'm too far behind! But now I have sometime, sitting around watching Law and Order SVU with my roomie. Nothing like some sexual abuse and Elliot Stabler to bring out the best of my food blogging! So for Christmas I made a bunch of things: Matcha Truffles, Egg Nog, Egg Nog Syrup, and Peanut Butter Cup Cookies. There was a lot of cooking on these days! 

Matcha Truffle 

from www.matchasource.com

-8 ounces heavy cream

-¼ cup maple syrup

-2 tablespoons brown sugar

-1 tablespoon matcha, plus another tablespoon for dusting

-12 ounces bittersweet chocolate, chopped finely

-Pinch of Matcha Salt or kosher salt

Directions: 

1- Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside.

2- Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. 3- Cool in the refrigerator for about an hour.

4- Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional matcha, using a fine sieve. Top with a very light sprinkling of matcha salt.

Notes: 

- I didn't use salt at all. Also, rolling these is a pain in the butt! 

Egg Nog

from Full Circle Farm CSA

Ingredients: 
-4 egg yolks
-1/3 cup sugar, plus 1 tbsp
-1 pint whole milk
-1 cup heavy cream
-3 ounces bourbon (I used whiskey)
-1 tsp freshly grated nutmeg 4 egg whites* 


Directions:

1. With mild dish soap, wash four whole eggs in
cold water. Open and separate yolks from whites, discarding shells. In a standing mixer bowl, whip the egg yolks until lightened in color.
2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. In a thin stream, add the milk, cream, bourbon and nutmeg and stir to combine.
3. Transfer mixture to another medium bowl. Clean and wipe out mixing bowl. Place the egg whites in the bowl and beat to soft peaks. With the mixer running, sprinkle in the 1 tbsp of sugar and beat until stiff peaks form.
4. Whisk the egg whites into the cream mixture.
5. Chill for 30 minutes and serve.


Notes:

- I didn't use bourbon; I used whiskey. And I didn't stir it in when I was supposed. I added it later on. Then I used it in the syrup!

Creamy Eggnog Syrup 
from dineanddish.net


-1 stick butter
-3/4 cup commercially prepared eggnog (full-fat version)
-1 cup granulated sugar
-1 teaspoon vanilla
-1 teaspoon baking soda


Directions:

1. In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, eggnog, and sugar.  Bring to a boil, stirring continuously.
2. Remove from heat and whisk in vanilla and soda (it will foam)
3. Serve over hot pancakes or waffles. Enjoy!

Notes:

- This is kinda sweet, so don't use all the sugar it asks for. Also, use the recipe from above! 

Peanut Butter Cookies

from iowagirleats.com

Ingredients 
-1 3/4 cups all-purpose flour
-1/2 teaspoon salt
-1 teaspoon baking soda
-1/2 cup butter, softened
-1/2 cup white sugar
-1/2 cup peanut butter
-1/2 cup packed brown sugar
-1 egg, beaten
-1 teaspoon vanilla extract
-2 tablespoons milk
-40 miniature chocolate covered peanut butter cups, unwrapped


Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place your peanut butter cups in the freezer. (They will be easier to work with.)

3. Sift together the flour, salt and baking soda; set aside.

4. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.


5. Add the flour mixture; mix well.

6. Shape into 40 balls and place each into an ungreased mini muffin pan.

7. Bake at 375 degrees for about 8 minutes.

8. Remove from oven and immediately press a mini peanut butter cup into each ball.

9. Cool and carefully remove from pan.

PS- this is not my picture.

Notes:
- I used regular Hershey Kisses because we had some. I also used a regular sized muffin tin because it's all I have. Dip this in milk. It's so good!