And then one day you find Ten years have got behind you No one told you when to run You missed the starting gun...

Today I have for you a carrot and leek soup with an undertone of curry. This soup is adaptable in the regard it may either be served hot or chilled. I tend to like this one chilled particularly for a hot day. The ingredients are simple and healthy. Be sure to use a low sodium chicken broth, and taste before seasoning with salt. If you desire for this soup to have another element you could grate in fresh nutmeg. If using the nutmeg I would suggest to serve this soup warm, accompanied by toasted pumpkin seeds for a lovely garnish (this would be a nice fall dish). Either way you decide to prepare it, I am confident you will not be disappointed. I have also provided you with a simple Popsicle recipe (someone gifted me with molds the other day and these were my first creation). Cherry and Greek yogurt, you won't want to miss them.

• Ingredients

• 3 cups of sliced leeks (about 3 leeks, white and light green part only)
• 5 cups of sliced carrots (about 10 medium carrots)
• 1/3 cup red lentils, rinsed and picked over
• 2 liter cartons of low sodium organic chicken stock (or you could use vegetable stock)
• 2 tb. unsalted butter
• 2 t fresh grated ginger
• 1 T hot curry powder
• olive oil
• salt & pepper
• 1 bunch of scallions
• creme fraiche (heavy cream may be substituted)

Instructions

In a large pot, heat the butter and a splash of olive oil. Medium heat is good.Wash, peel and slice your carrots. The thinner you slice them the faster they’ll cook. Saute the carrots until tender, about 7-10 minutes. Meanwhile, slice your leeks vertically and then cut into half moon shapes. Submerge the sliced leeks into a large bowl of water. Use your hands to separate and remove the dirt. T his step is very important as leeks can be very sandy. Dry thoroughly with a clean kitchen towel, and then add to the pot. Season with curry, ginger,salt and pepper. Saute until soft, not brown. Add your red lentils, 1 1/2 cartons of chicken stock and bring to a boil. Reduce to a simmer and let cook away with the lid on for about 30 minutes or so. You want everything to be nice and tender and the lentils to be completely soft and broken down. While the soup is cooking, chop up some scallions for your topping. When the soup is finished, puree in batches in a food processor blender, or immersion blender.  If your soup seems too thick, add more chicken stock. Return your pureed soup back to it’s original pot and adjust seasoning to your liking. Top with chopped scallions and a dollop of creme fraiche.

16 oz frozen cherries (I use these because they are already pitted)

1 Cup organic Greek yogurt

2 1/2 T honey

 Place defrosted cherries in a food processor or blender. Process until smooth, about 1 minute.

To the yogurt, add honey and stir to combine. Pour about 2 tablespoons of the cherry puree into the molds. Next, pour 2 tablespoons of the yogurt honey mixture into the molds. Repeat until the molds are full and you have layers of cherry puree and yogurt. With the end of a spoon or a chopstick, lightly stir the cherry puree and the yogurt until it just begins to have a swirled effect. Place popsicle sticks in the molds and place in the freezer. Freeze at least 4 hours or until frozen. To remove from the molds, pour warm water briefly over the outside of the popsicle molds and then pull on the popsicle stick.

This yields 10 popsicles

Until tomorrow...Peace.

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The story of life is quicker than the wink of an eye, the story of love is hello and goodbye...until we meet again...

I realized it has been awhile since I have presented you a bread post. This one is beautiful, and full of fresh pesto. My basil is bountiful, so naturally pesto is in order. I flattened any easy French bread dough recipe, and covered it with homemade pesto, sliced it in half and then twisted it into a wreath shape. Once the bread had completed baking I removed it from the oven to rest for half an hour, followed by a healthy sprinkling of grated Parmesan cheese. I was now able to return the loaf to the oven to slightly melt the cheese, and develop a gorgeous golden brown. A side of warm marinara would make for a lovely addition, even an additional bowl of presto for dipping. The only accompaniment this bread needs is a fresh garden salad loaded with veggies and possibly some blueberries. If you are searching for an edible summer hostess gift this is sure not to disappoint.   

• 
  
• 
  
• For the bread:
• 1 cup warm water
• 2 tsp yeast
• 2 1/2 cups flour, plus more for dusting work surface
• 1 Tbsp olive oil
• 1 tsp salt
• 
  
• For the loaf:
• 1/2 cup pesto, purchased or homemade
• 2 Tbsp grated Parmesan

Place warm water in a bowl  and sprinkle yeast over top.

Let sit 10 minutes  until frothy

Add the flour, oil, and salt and whisk. Knead the dough for 5 minutes until smooth and elastic - If it does not seem elastic, add additional flour, one spoonful at a time until it does.

Form the dough into a smooth ball and transfer to a lightly greased bowl and let rise until doubled,1 hour on the countertop

Preheat oven to 425.

Lightly flour your work surface.Gently stretch and elongate your dough round.Roll into a rectangle ~18x12 inches.Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.

Roll the long side of the dough to you and pinch the seam closed.

Transfer to your parchment-lined or cornmeal-dusted baking sheet.

Cut the dough in half down the length of the dough and pinch the top ends together.Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top When you get to the bottom, pinch the ends together and wrap into a wreath.

Transfer to your baking sheet and let rest for 30 minutes.

Top with shredded Parmesan and bake for ~25 minutes, until golden brown.

Let cool slightly and slice to serve.

Until tomorrow...Peace.

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Emancipate yourselves from mental slavery. None but ourselves can free our minds...

I am forever trying to jazz up a plain boneless skinless chicken breast. I cherish them because they are a nice lean source of protein, but so often they come across as dry and boring. I have today, a very simple grilled chicken sandwich, with the highlight being grilled pineapple. I think grilled fruit on a sandwich is perfect for a summer cookout. I marinated the chicken in pineapple juice, soy sauce, brown sugar, and Dijon mustard. It is an excellent marinade considering you achieve a salty flavor through the soy, sweetness from the sugar and pineapple juice, in addition to a clever bite from the Dijon. I also mixed mayo with a little Sriracha as the base spread for the sandwich. A sharp dill pickle is a pleasant accompaniment along with grilled potato wedges. I encourage you to add this recipe to your summer rotation for grilled chicken.  

Ingredients

1 large boneless, skinless chicken breast

1 small can of pineapple rings, 4 slices

1 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp Dijon mustard
3 T mayonnaise
1 T Sriracha

2 hamburger buns or Kaiser rolls

2 slices of Swiss cheese

Pound out the chicken breast and cut into two pieces.  Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken for 4 hours or overnight in the juice mixture. I preferred the overnight marinade best. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese to the chicken when there is 3 minutes remaining. At this time I also placed the buns face down on the grill. While the chicken is grilling, add the pineapple rings halfway through, turning once. Combine mayo and Sriracha, spread on the grilled buns. Place chicken and pineapple, enjoy!

** This makes 2 good sized sandwiches, but may easily be adjusted for more. If you are making 4 or more sandwiches, I would use fresh pineapple if it looks good, and then just get a can of pineapple juice for the marinade. 

Until tomorrow...Peace.

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Don't criticize what you can't understand...

Today I have a whirlwind of flavors for you, think twice baked potato (only in a roasted poblano pepper) nestled into a chipotle enhanced veggie mixture topped with marinated chipotle lime shrimp. This is a real winner in my book. What a perfect recipe for any left over mashed potatoes. They will not even seem like baked potatoes after you fold in fresh corn, zucchini, cheese, cilantro and cumin. It also is a dish that comes together rather quickly. The poblano pepper is rather mild, but still carries a deep flavor. You are able to pick up on hints of heat through the chipotle veggies and shrimp, followed by sweet notes from the corn. This would be an excellent meal to entertain with, as it would be pleasing to many palates. 

4 poblano peppers

2 large potatoes mashed ( I added roasted garlic)

fresh corn kernels (from 2 ears of corn)

1 small zucchini, diced

1 ½ cups shredded Mexican-blend cheese

¼ cup fresh cilantro, chopped

¼ t. ground cumin

2 large fresh tomatoes, diced (or 2 15 oz. cans fire-roasted tomatoes)

½ medium white onion, diced

1 chipotle pepper, minced

2 T adobo sauce, divided (from can of chipotle peppers)

¾ t kosher salt

3 garlic cloves, crushed

juice of 1 lime

2 T. olive oil

24 large shrimp, peeled and deveined (approx. 1 pound)

1. Preheat oven to 400 F.
2. Cut peppers in half lengthwise. Remove seeds and veins; set aside.
3. In a medium mixing bowl, combine potatoes, corn, zucchini, ½ cup of the cheese, cilantro and cumin. Spoon potato mixture evenly into the peppers (mixture should mound high, not be flush with peppers). Set aside.
4. In a separate bowl, mix together tomatoes, white onion, 1 T of adobo sauce and salt. Place mixture into bottom of 13×9 baking dish. Nestle filled peppers into mixture.
5. Combine garlic cloves, lime juice, remaining 1 T adobo sauce and olive oil in a large, resealable plastic bag or shallow baking dish. Add shrimp, toss to coat and place in refrigerator.
6. Place peppers in oven and bake for 30 minutes. Remove from oven, sprinkle peppers with remaining shredded cheese and place back in oven for 10 minutes, or until cheese is melted and lightly browned.
7. Meanwhile, remove shrimp from refrigerator. Drain excess liquid and place shrimp onto sheet pan. Roast shrimp alongside peppers for approximately 5 minutes or until shrimp are cooked through (you can time this so both peppers and shrimp are removed from the oven at the same time).
8. Place one stuffed pepper onto plate, top with some tomato mixture from bottom of pan and about 5-6  shrimp. Garnish with fresh chopped cilantro, if desired.

Until tomorrow...Peace.

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Don't rock the boat while I BBQ...

I like to think of this as a sophisticated version of ratatouille. I prepared this in individual ramekins, but it could easily be made in a large casserole dish and then served accordingly. It is delicious alone as a vegetarian meal, or could easily be served as a side dish. I chose to serve it as a meal with a bounty of fresh bread (to dip in the warm marinara). You may also sprinkle some freshly grated Parmesan over the top if desired. This is a wonderful summer dish, as all the veggies are in their prime. I am sure this would be a lovely summer luncheon addition. I suggest popping this in the oven, grabbing a book, and then enjoying a lovely meal on the porch.   

1 small Italian eggplant

1 zucchini (Italian squash)

1 summer squash

1 red bell pepper

1 small onion

1 clove of garlic

1/4 t salt

1/4 t pepper

1/2 t red pepper flakes

1 t basil (fresh if available)

1/2 t oregano (fresh if available)

1/4C olive oil1

 8 oz can tomato sauce (or I used homemade marinara)

Preheat oven to 350.

Slice eggplant, zucchini, squash, onion, and bell pepper into 1/8″ rounds. Add to a large bowl with minced garlic. Sprinkle with spices and seasonings. Drizzle with 1 tbsp olive oil. Toss and allow to sit for 5-10 minutes.

Preheat a large sautée pan with 1 tbsp olive oil. When pan is warm, add 1/3 of your vegetables. Tossing and flipping until slightly browned. Repeat with remaining olive oil and vegetables.

In individual dishes (or one large oven safe dish), spoon a thin layer of tomato sauce on the bottom. Arrange vegetable slices as desired. Bake for 10-15 minutes or until tender and sauce is bubbly.

Serve warm with bread or as a side dish to a larger meal.

Until tomorrow...Peace.

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My tender heart tends to start to bleed...

It has been awhile since my last post, but life can become hectic. It has been pouring the rain and frequently storming here in St. Petersburg, FL, so I was reaching to prepare a warming dish. This is an excellent recipe for my vegan and vegetarian friends, vegetable curry with a vibrant sauce. My refrigerator seemed to be overflowing with veggies, so I chose to take an Indian approach. This is a flavorful curry sauce highlighted by cayenne, coconut milk, and lime juice. This was a wonderful balance of flavor, both robust and gentle. Be sure to include the toppings; fresh coriander, cashews, and a side of basmati rice as they are truly an enhancement.  I feel this would be a perfect meal for both hot and cool months.   

Curry Sauce

3 T Peanut or Canola Oil

6 Medium-Sized  Shallots, peeled and finely sliced

1 ½ t Chili Powder

2 ½ t Paprika

1 t Cayenne Pepper

1 t Black Pepper

¼ t Turmeric Powder

1 Cup of Water or Vegetable Stock

1 1/2 C Coconut Milk

1 Large Lime, juiced

Sea Salt, to taste

Roasted Vegetables


1 Small Cauliflower, cut into florets, blanched and drained

1 Large Yellow Onion, peeled and diced

3 Mixed Color Bell Peppers, diced

1 Zucchini, diced

1 Eggplant, diced

12 Okra, halved

1 ½ Peanut or Canola Oil

1 tsp Chili Flakes

Sea Salt

Method



Preheat the oven to 450˚F. In a large roasting pan, combine cauliflower, onion, peppers, zucchini, eggplant, okra, chili flakes, oil, and sea salt. Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 


Meanwhile, prepare the curry sauce. Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the chili powder, paprika, cayenne pepper, black pepper, and turmeric. Cook briefly until they are fragrant. 

Add the water, coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then. Mix in the roasted vegetables, stir and cook briefly. Season the curry with sea salt and lime juice. Serve the curry warm with some roasted cashews, fresh coriander, and steamed Basmati rice.

Until tomorrow...Peace.

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Just as sure as the wind's gonna blow now...

At first glance, this seems like a typical tomato pasta sauce but three things make it anything but: the smoky char on the tomatoes, the kick from the Aleppo pepper, and the sweet-sour note of the pomegranate molasses. This handful of ingredients combines for a lot of intriguing flavor. Aleppo pepper comes from the Eastern Mediterranean and has a flavor slightly reminiscent of Ancho chiles. If Aleppo pepper is unavailable in you area use Ancho chile powder or a mixture of 3 parts paprika and 1 part cayenne instead. Start with 1/2 tsp and add more as desired. Pomegranate molasses is a sweet-tart reduction of pomegranate juice and is a highly versatile ingredient worth exploring.  Because you’re using a sweet-tart syrup to up the sweet-tartness of the tomatoes, be sure to taste your tomatoes before cooking. If they are on the sour side, you may need to add a pinch of sugar to the sauce. If they’re overly sweet, you might want to add a dash more pomegranate molasses. This is a beautifully bright and different pasta dish, excellent for summer. 

8 ounces spaghetti

3 tablespoons olive oil, divided

4 cloves garlic, sliced 

1/2 to 1 teaspoon ground Aleppo pepper

1 teaspoon fresh thyme leaves, roughly chopped

1 pound whole cherry or grape tomatoes, washed and thoroughly dried

1 tablespoon pomegranate molasses 

1/3 cup toasted walnuts, roughly chopped

1 handful fresh basil or Italian parsley leaves, thinly sliced (I used both)

Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1/2 cup pasta water and drain pasta.

Meanwhile, heat 2 tbsp of the oil in a heavy-bottomed large skillet over high heat until wisps of smoke come off the pan. Add garlic, Aleppo pepper, and thyme, and cook for a few seconds until just fragrant. Add tomatoes, stir to coat in oil, then cook, swirling occasionally, until tomatoes charred and about to burst, about 4 minutes. Immediately remove from heat, add drained pasta, pomegranate molasses, 1/4 cup of the pasta water, stir to coat, taste, and add salt or sugar as desired. Add remaining pasta water, as needed, so that the sauce delicately coats each strand of pasta.

Stir in remaining 1 tbsp of the oil, walnuts, and basil or parsley and toss to coat the pasta. Taste, add more salt and Aleppo pepper as desired and serve immediately.

Until tomorrow...Peace.

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Listen to the music of the moment people, dance and sing...

This Fourth of July I wanted to prepare something slightly more special than the typical hamburgers and hot dogs (not that there is anything wrong with those delicious bites). I have been contemplating the idea, and simply could not make a decision... until I was gifted with two large live lobsters. Not knowing our schedule for the day I went ahead and cooked them yesterday, and removed all the meat from the shells. Today I settled on lobster rolls (this was a portable decision for a picnic to the beach fireworks), only I made a vinaigrette instead of the traditional mayonnaise. I kept the ingredients very simple as I hoped for the focus to stay on the sweet lobster. The lobster went on garlic butter grilled hot dog buns. Simple, decadent, and mouthwatering. Grilled corn on the cob with jalapeno lime butter (yes, I had to sneak spice in somewhere) was the side dish for this holiday meal. The two lobsters (they were big guys) gave us enough for four fully packed rolls.

Ingredients:

2 live lobsters ( or more for more rolls, this could serve 3 or 2 hungry people)

3 T fresh lemon juice

1/3 C extra-virgin olive oil

1/3 C thinly sliced scallions

1/4 C finely chopped peeled celery

1/4 C chopped flat-leaf parsley

1/2 stick unsalted butter

3 garlic cloves, smashed

4 hot dog buns, preferably top-split

lemon wedges

Directions:

Prepare grill for direct-heat cooking over medium-high heat. 

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8-9 min from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled.  Remove meat from claws, joints, and tails. ( I saved the shells and all extras to make stock!!) Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

1 jalapeno pepper

Cooking spray 

7  t unsalted butter, softened

1 t grated lime rind

2 t honey

1/4 t salt

6 ears shucked corn

Preheat grill to medium-high heat.Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

Place jalapeno in a small  bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeno. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeno butter.

Until tomorrow...Peace.

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If I love you, all is groovy...

As you are all aware I love hot and spicy, so naturally I adore chicken wings. Tabasco sauce and Sriracha are in contention for the title of my favorite condiment. I also consider buffalo wings to be All-American, and as I am attempting to create my Fourth of July menu I experimented with these small buffalo cups. DELICIOUS! Crunchy, spicy, and tangy from the blue cheese. Also, they are not nearly as messy as a wing. If you find blue cheese to be too abrasive, a dash of ranch dressing would suffice. These are simple to assemble and the chicken may be prepared in advance. I think they will be a delightful addition to your traditional burger and hot dog menu Wednesday.

1 pound boneless, skinless thin-sliced chicken breasts

3 T olive oil, divided

1 t smoked paprika

1 t chili powder

24 wonton wrappers

1 T unsalted butter, melted

1/2 C hot sauce (of your choice I used Crystal)

Kosher salt and freshly ground black pepper, to taste

1/2 C blue cheese crumbles

3 scallions, sliced

Preheat the oven to 350 degrees F.

In a large bowl, combine the chicken, 2 tablespoons olive oil, paprika and chili powder.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium high heat. Add the chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let rest for 5 minutes before shredding with a fork.

Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.

Place into oven and bake for 5 minutes, or until very lightly browned.

In a medium bowl, combine the shredded chicken, butter, and Frank’s Red Hot; season with salt and pepper, to taste.

Keeping the wontons in the baking cups, fill each cup with 2 tablespoons chicken mixture. Sprinkle with blue cheese.

Place into oven and bake for an additional 5-10 minutes, or until the cheese has softened and melted.

Serve immediately, topped with scallions.

Until tomorrow...Peace.

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So baby have you heard my single?...

Today a different and delicious soup for you. Leek, fennel, and smoked salmon are the key players. You prepare a chowder comprised of leeks, potato and fennel, and then salty smoked salmon tops the soup along with fresh chives. If smoked salmon is not your cup of tea you could use smoked trout, or even seasoned boiled shrimp. This accompanied by a fresh spring salad would serve as an delightful summer dinner. This is also an excellent soup to package for the freezer, just place the seafood on before serving. Hearty and satisfying.  

2 T butter
2 large leeks, halved lengthwise, rinsed well, and sliced into half-moons
2 fennel bulbs, sliced (I cut mine in quarters lengthwise, then cut each quarter in half lengthwise, then sliced crosswise)
5 C vegetable broth1 fresh bay leaf (dried would work as well)
2 large potatoes, peeled and cubed 
1 bunch scallions, sliced (white and light green parts only)
3 C milk 
1/2 C all-purpose flour
Salt and pepper
1/2 pound smoked salmon, separated into small chunks Chives, chopped, for garnish

Melt the butter in a large soup pot over medium heat.  Add the leeks and fennel, sprinkle with salt, and cover the pot.  Cook, stirring occasionally, until the leeks and fennel are tender, 10-12 minutes.  Add the broth and bay leaf.  Increase the heat to high and bring the pot to a boil.  Add the potatoes and scallions to the pot.  Bring the soup back to a simmer, reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 15-20 minutes.

In a large bowl, whisk the milk, flour, 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth.  Add the milk mixture to the pot of soup.  Increase the heat to high and stir the soup until it boils and thickens.  Add more salt and pepper to taste.

Serve each bowl of soup topped with chunks of smoked salmon and sprinkle with chives.

Until tomorrow...Peace.

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Did you know that you could be wrong and swear you're right...

I am attending a going away party this weekend, and want to take a dish. I imagine there will be many bite sized appetizers, so naturally I want to take something different. I was not sure if this idea would work, so I wanted to try it out prior to the occasion. Mini tacos, made from fried wonton wrappers. They are a perfect bite. They were not not only delicious but fun. I am sure I will be using this idea again for parties. The small package delivered a massive crunch full of flavor. I chose to stuff mine with seafood, some fish some shrimp simply because it is so available. I have full confidence that they will be a hit Sunday.

There are two ways you can make your wonton shells. One is by folding the wrappers over the oven rack and baking until stiff.  The other way allows for a crispier, more airy shell but takes time. I placed the wonton wrapper in hot vegetable oil flat...then as soon as it starts to fry and get the air bubbles, I folded it over with a fork, holding it up slightly so that it would have the opening for the stuffing.

I stuffed mine half with shrimp and half with fish. Then all the normal taco toppings. 

Until tomorrow...Peace.

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