Archive | December, 2012

Herbed potato soup

21 Dec

1 1/2 c. onions, chopped

1 1/2 c. celery, chopped

1 tsp. salt

2 Tbs. butter

3 c. red potatoes, cubed (can leave skins on)

3 c. water

1 Tbs. fresh dill, chopped (1 tsp. dried)

2 tsp. fresh winter savory

1 c. milk

2 to 4 Tbs. cream cheese

Saute the onions, celery, and salt in butter in a soup pot for ~5 min. on med-high heat.  Add the potatoes, water, dill, and savory, cover, bring to a boil.  Reduce the heat and simmer until potatoes are soft, about 10 min.  Pulse puree in a blender with the milk and cream cheese.  Gently reheat if needed.

*Soup didn’t come out thick enough, try adding more potatoes next time or some flour.  Enjoyed the dill with celery and savory taste.

Brussel sprouts and carrot salad

21 Dec

3 c. water

1/2 tsp. salt

3 large carrots, peeled and cut into 1-inch chunks

1 lb. Brussel sprouts

Dressing:

1/4 c. prepared mayonnaise

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1 to 2 tsp. fresh lemon juice

Combine water and salt in a saucepan, cover, and bring to a boil.  Add the carrots and cook until just tender, about 6 to 8 min.

Wash the Brussel sprouts, cut off the stems, remove any loose outer leaves, and halve any that are larger than 1 inch across.  When the carrots are tender, remove them with a slotted spoon and set aside in a large bowl.  Ease the Brussel sprouts into the boiling water and cook until just tender, about 6 to 8 min.

Whisk the dressing ingredients together.  When the Brussel sprouts are done, drain well and add them to the carrots.  Pour the dressing over the vegetables and toss gently.  Serve immediately or chill in fridge for at least 30 min.

Alternative dressing:

1/4 c. canola or other vegetable oil

4 tsp. cider vinegar

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1/4 tsp. salt

*Good served with potato soup.

Broccoli and pasta with black bean sauce

20 Dec

1 1/2 tsp. olive oil

1-2 cloves garlic, crushed

1/2 onion, diced

2/3 c. vegetable stock or chicken broth or reserved pasta water

2 c. black beans

1 c. tomatoes, diced (optional)

1 c. spinach, chard, or kale (optional)

2-3 Tbs. pesto

1/8 tsp. red pepper flakes (optional)

4 c. broccoli

1 lb. pasta, cooked

grated parmesan cheese

Prepare pasta, add broccoli during the last 3-4 min. of cooking time.  Drain and reserve 2/3 c. pasta water if using for broth.

In large pot or skillet, saute onion and garlic in oil for a minute, then add broth, black beans, tomatoes, and pepper flakes.  Simmer ~5 min. or until starts to thicken (can add 1 Tbs. arrowroot to thicken).  Add spinach and pesto and set aside.

Combine sauce with pasta and broccoli, top with parmesan when serving.

Whipped cream

18 Dec

1 c. cold whipping cream

1/2 tsp. vanilla (optional)

1 Tbs. sugar

Whip in the assistant.  Add vanilla and sugar halfway through the whipping process.

*Add 2 Tbs. cocoa powder and add 1 Tbs. sugar for chocolate whipped cream.

Cabbage skillet

18 Dec

Cabbage skillet

  • 1 Tbs olive oil
  • 1 medium onion, sliced or diced
  • 1-2 celery stalks, diced
  • 1 large carrot, diced
  • 2 small turnips, peeled and diced
  • 1/2 head green cabbage, grated
  • 1/2 c. water
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • cooked noodles

Heat oil over med-low heat in a large pot.  Saute the onion, celery, turnip, and carrot for a few minutes, then add cabbage and water.  Steam the cabbage mixture until soft, about 15 min.  Add noodles, salt, and pepper.  Cook over low heat until hot, about 5 min.

Pesto

18 Dec

Pesto

  • 2 cloves garlic
  • ~1/4 c. parmesan
  • 1/4 c. walnuts, soaked and dehydrated
  • handful of pepitas
  • 1 c. basil or 2 c. sorrel leaves
  • 2 sprigs of parsley (optional)
  • 1/2 tsp. sea salt
  • 1/3 to 1/2 c. olive oil

Puree in food processor.