Shrimp and Tomato Herb Soup w Okra

Ingredients

2 T olive oil + 1/4 c, divided
1 large onion, chopped
3 cloves garlic, chopped
1 c dry white wine
4 c vegetable stock
4 c chicken stock
1 can clam juice
1 28 oz. can Muir Glen Fire Roasted Diced Tomatoes
1/2 c fresh dill, roughly chopped
1/2 c fresh flat leaf parsley, roughly chopped
1/2 c fresh basil, roughly chopped
1 tsp. dried oregano
1/4 - 1/2 dried crushed red pepper, depending on how much heat you like
1 T kosher salt
1/2 tsp. ground black pepper
1 bag thawed cut okra
1/4 c all-purpose flour
1 lb. peeled and de-veined raw shrimp w tails removed
2 scallions, thinly sliced
Parmigiano-Reggiano cheese, grated

Add 2 T olive oil to a dutch oven.  Add onions and cook for 3 minutes; add garlic. Cook another 2 minutes.  De-glaze with white wine and add the next 11 ingredients plus the 1/4 c olive oil.  Cook oven medium heat until mixture comes to a boil.  Sprinkle flour over okra and mix to coat.  Add to pot.  Reduce heat and continue cooking at a slow boil, stirring occasionally, for 45 minutes.  Add shrimp and cook for 15 minutes longer.

Serve hot topped with sliced scallions and Parmigiano-Reggiano cheese.

Mangia!

Tortellini, Sausage & Escarole Soup

Directions

1 tbsp. extra-virgin olive oil

1 lb. sweet Italian sausage, casings removed

1/2 c. dry white wine

1 onion, chopped

2 celery ribs, sliced

3 garlic cloves, chopped

1 carrot, sliced thin

6 c. chicken stock

2 tsp. oregano

2 tsp. parsley

1 tsp. red chili flakes

1 bay leaf

1 15-oz. can cannellini beans

1 piece of rind from hard cheese such as parmesan or romano (optional)

Freshly ground black pepper

1 head of escarole

1 9-oz. package refrigerated three-cheese tortellini or mini ravioli

For the Pesto Croutons

3 tbsp. pesto

1 tbsp. olive oil

3 c. ciabatta bread, cubed

Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into large chunks with a spoon, until browned, 6 to 8 minutes. Remove with a slotted spoon to a 6-quart slow cooker; reserve skillet. Add wine to reserved skillet and cook, scraping up brown bits, add to slow cooker.

Add onion, celery, garlic, oregano, parsley, chili flakes, bay leaf, beans, cheese rind, and 1/2 teaspoon pepper to slow cooker and stir to combine. Cover and cook until vegetables are tender, on low for 5 to 6 hours or high for 3 to 4 hours.

Stir in escarole and tortellini; cover and cook until escarole is wilted and tortellini is tender, 14 to 16 minutes on low or 4 to 6 minutes on high. Season with salt and pepper. Serve topped with Pesto 

Croutons.

Make the Pesto Croutons: Preheat oven to 400 degrees F. Stir together pesto and olive oil in a bowl. Add ciabatta bread and toss to coat. Bake until toasted, 10 to 12 minutes.

Recipe adapted from CountryLiving.com

Spicy Black Bean Soup

Ingredients

1 pound dried black beans, soaked overnight
2 smoked ham hocks
1 red onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 Cubanelle chiles, chopped
1 red Fresno chile, chopped
1 T chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 T apple cider vinegar
Kosher salt & freshly ground black pepper
Mexican crema or sour cream
Fresh Tomato and Tomatillo Salsa

Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker.
Cover and cook until beans are tender on low for 7-8 hours or on high for 4-5 hours.  Remove the ham hocks. If you prefer a thicker soup you can blend part with an immersion blender.  Stir in vinegar and season with salt and pepper.

Serve topped with crema and salsa.

Wonderful served with a slice of Savory Seeded Whole Wheat Quick Bread.

Recipe adapted from Country Living magazine.

Ole!

Late Summer Salmon Salad with Smoky Maple Dressing

This is one of the tastiest salad entrees you will ever eat.  The recipe calls for Smoky Maple Syrup. If you cannot find it, you can simply add 1/4 tsp. of Liquid Smoke to the maple syrup and it will give you the same taste.

Ingredients

Salmon Filet for 2, cooked according to your technique (see below for mine)

Arugula

1 Granny Smith apple, peeled and cut into thin slices

Fresh lemon juice

Sliced cremini mushrooms

Dried fruit, unsweetened (I used cranberries & blueberries)

Glazed or toasted pecans, halves or chopped

White NY Cheddar

Dressing:

1/2 c Smoky 100% Maple Syrup

1/8 c Grey Poupon Course Grain Mustard

While salmon is cooking, whisk together dressing ingredients and set aside. 

Prepare apple and toss with a squeeze or 2 of lemon juice. On 2 plates put a handful or so of arugula. Layer with apple slices, mushrooms, dried fruit, pecans, and slices of cheddar. Place one piece of salmon in center of each plate and drizzle with Smoky Maple Dressing.

Here's how I cook my salmon:  Make a foil packet big enough for the piece of salmon, place the salmon in the middle of the packet, skin side down. Drizzle with maple syrup and close up the packet. Place the packet in a cast iron pan (you can use any heavy bottom pan or pot) and place the lid on. Steam over medium heat for about 8-12 minutes depending on how thick the salmon is and the doneness you prefer. Using a spatula, lift the salmon off the skin. That's it!

Recipe inspired by Crown Maple.

Goat Cheese, Squash, Swiss Chard & Pancetta Tart

The photo was taken before the tart when into the oven.  I was serving this at a luncheon and
unfortunately, I totally forgot to take an after photo. Both the crust and the tart will be browned after total baking time.


Ingredients

1 refrigerated pie dough
2 T freshly grated Parmigiano-Reggiano cheese
freshly ground pepper
8 ounces soft garlic & herb goat cheese, crumbled
1/2 c heavy cream
2 tsp thyme leaves, chopped
3 eggs
1 bunch of swiss chard, rinsed well and dried with a dish towel
2 T unsalted butter
1/2 lb. pancetta, sauteed until crisp & drained on a paper towel
2 zucchini (ends trimmed, sliced lengthwise with a vegetable peeler)
2 summer squash (ends trimmed, sliced lengthwise with a vegetable peeler)
1/2 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
3 T extra virgin olive oil

Preheat oven to 350*F
Roll the dough out slightly to fit the tart pan. Place the pie dough inside the pan and press to fit along the sides. Cut off excess dough if necessary. Place in refrigerator for at least 15 minutes. Prick the dough all over with a ford.  Top with parchment paper or heavy duty foil and fill with raw beans or pie weights.  Blind bake for 10 minutes. Remove from oven, sprinkle with cheese and return to over for 5 more minutes.  Cool on rack.

Remove the leaves from the stems of the swiss chard.  Melt butter in saute pan and saute stems until tender, approximately 6 minutes. Add the leaves and saute until wilted. Remove from heat and set aside.

In the bowl of a food processor add the goat cheese, salt & pepper, and heavy cream. Process until blended.  Add the sauteed swiss chard and pulse until it's finely chopped. Stir in cooked pancetta.

Pour goat cheese mixture into cooled crust. Roll up zucchini & squash sliced into rosette shapes and place around the goat cheese. Fill in spaces with halved tomatoes.  Brush with olive oil and sprinkle with salt & pepper. Bake for 25 - 30 minutes or until knife in center comes out clean.

Recipe adapted from The Chew.

Indescribably delicious!

Tomato, Ricotta & Basil Tart

Ingredients

1 pint Whole Milk Ricotta

2 large lemon, zested

1/2 cup Grated Parmesan

1 Egg, lightly beaten

1 teaspoon Kosher Salt

2 tablespoons Parsley, finely chopped

2 tablespoons Chives, finely chopped

1 sheet Puff Pastry

2-3 various Heirloom Tomatoes, sliced

1/2 cup Basil Leaves, torn

Flakey Sea Salt

Olive Oil

Black Pepper, freshly cracked

Parmesan cheese for garnish

Up to a day ahead of time, make the Ricotta mixture.  The flavors will continue to blend and enhance the longer it sits.

In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use.

Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Fold the edges in and using your thumb and forefinger, create fluted edges. Blind bake for 10 minutes.  This ensures that your tart is not soggy or under baked in the center.  Cool. Next, spread the cooled pastry with the Ricotta filling. Bake until golden brown and bubbly looking on top, 20-25 minutes. 

Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Adapted from The Chew.

Mangia!

Blackened Shrimp Chowder

Ingredients

2 T butter
2 celery stalks, chopped
1 red onion, chopped
3 baby bell peppers, various colors, chopped
2-1/2 T flour
2 10 oz. cans clam juice
1 13 oz. can coconut milk
1/2 C water
3 T Old Bay blackening spices
1 tsp. dried basil
1-1/2 lbs. large shrimp, peeled & tailed removed
10 oz. pkg. frozen corn
2 T capers
8 oz. mascarpone cheese

Heat butter in a Dutch oven.  Add celery, onion and pepper; stir 5-6 minutes over medium heat until tender Stir in flour to coat. Add claim juice, coconut milk, water, blackening spice and basil. Bring to a boil. Reduce heat. Add shrimp, corn and capers. Cook 2-5 minutes or until shrimp are bright pink. Remove from heat. Stir in mascarpone and continue stirring until melted. Serve with fresh basil leaves and polenta.  Polenta can go in the bottom of the bowl and the chowder on top, or you can serve it on the side.

Sit back and enjoy every spoonful!

Vegetarian Sancocho

Sancocho is a Spanish soup/stew, typically made with meat.  This is a vegetarian version that Angie Martinez made on The Chew.  It is very yummy and improves with age.  I liked it even more the second day.


Ingredients

1/4 cup olive oil

2 tablespoons chopped garlic

1 tablespoon chopped fresh ginger

1 unripe green plantain (peeled and roughly chopped)

1/2 pound yucca (peeled and roughly chopped)

1/2 pound sweet potato (peeled and roughly chopped)

1 medium green bell pepper (seeded and chopped)

1 medium tomato (chopped)

1/2 pound dried red kidney beans (soaked overnight)

4 sprigs fresh flat-leaf parsley

2 sprigs fresh oregano

1 fresh or dried bay leaf

4 sprigs fresh cilantro (plus extra leaves for garnish)

2 tablespoons aromatic bitters (optional)

1 tablespoon sugar

kosher salt

Heat the olive oil in a large pot over medium-high heat.  When hot, add the garlic and ginger and cool until just fragrant, 2 to 3 minutes.  Stir in the plantain, yucca, sweet potato, bell pepper, tomato, and beans, and cook for another 5 minutes.

Add the parsley, oregano, bay leaf, cilantro, bitters, if using, and sugar along with 3 cups water and bring to a boil.  Lower the heat and simmer until the beans are tender, 1 to 1 1/2 hours.  Season with salt.

To serve, garnish with fresh cilantro leaves.

Delish!

Lentil, Sausage & Tomato Soup

Ingredients
1/2 lb. hot or sweet Italian sausage, your preference
1 large onion, chopped
1 stalk celery, finely chopped
1 T chopped garlic or more to taste
1 (16 oz) pkg. dried lentils
1 c shredded or sliced carrots
2 (32 oz) cartons vegetable stock or broth
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato puree
1 small carton fresh baby spinach
1 small container sliced cremini mushrooms
2 bay leaves
1/2 tsp. dried oregano
1/4 tsp. dried basil
1 T salt or to taste
1/2 tsp. black pepper

Place sausage in a Dutch oven.  Cook over medium high heat until browned.  Add onion, celery and garlic and saute until tender and translucent. Stir in lentils, carrot, broth, tomatoes & mushrooms. Season with bay leaves oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover and simmer for 2-1/2 to 3 hours or until lentils are tender.  Add spinach the last 10 minutes. Serve with grated Parmesan Regianno cheese.

Mangia!

Cauliflower Soup with Roasted Brussel Sprouts & Bacon

Ingredients:

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, fine diced
2 cloves minced garlic
1 cauliflower head, cored and roughly chopped
2 T finely minced fresh parsley
8 c low-sodium vegetable stock
6 T all-purpose flour
2 c whole milk
1 c half-and-half
1-2 tsp. salt
Ground black pepper to taste
1 container of fresh, small brussel sprouts, cleaned and roasted with a little evoo & salt
3 strips of thick bacon, cooked crisp and cut into 1/2-inch pieces

Melt 1/2 stick butter in a Dutch oven over medium heat.  Add the onions and cook until translucent. Add the carrots, celery and garlic and cook for a couple minutes more. Toss in the cauliflower, stir well, and cook with lid on over very low heat for 15 minutes.

Add parsley and vegetable broth and simmer for 10 minutes.  Meanwhile, melt the remaining 1/2 stock butter in a medium saucepan over medium heat. Whisk in the flour.  Cook for 2 minutes stirring constantly.  Whisk in the milk until smooth. Remove from heat and add half-in-half.  Pour this mixture into the pot.  Add salt and pepper.  Simmer for 20-30 minutes.  Taste and and add more salt if needed.

Puree soup with an immersion blender for a smoother, thicker consistency.  Simmer another 10 minutes. Remove from heat and add the roasted brussel sprouts and bacon.  YUM!

(Recipe adapted from Ree Drummond of the Food Network.)

Enjoy!

Sausage, Cabbage & Vegetable Soup

Ingredients:

8 oz. (or 4 links) hot or sweet Italian sausage, removed from casings
1 large onion, chopped
2 large sliced carrots
2 celery stalks, cut in 1/2" pieces
1 can (14-1/2 oz.) reduced-sodium vegetable broth
1 c water
2 tsp. minced garlic
1 small head of green cabbage, cut thin
1 T flour

Break sausage into chunks into a large pot or Dutch oven. Cook over medium-high heat, stirring often, until browned.
Add onion, carrots & celery.  Cover and continue cooking over medium heat until onions begin to soften, about 3 minutes.
Add broth, 1 c water and garlic.  Simmer 5 minutes or until carrots are almost tender.
Stir in cabbage; cook 5 minutes until vegetables are tender.
In a small bowl, stir flour and remaining 1/4 c water until blended.  Add to soup and cook 2 minutes.

(Recipe adapted from Woman's Day - March 2010)

Suga's Butternut Squash Bisque

I absolutely love the butternut squash soup at our favorite restaurant.  I can't get enough of it as it's on their seasonal menu making for a small window of opportunity.  I decided to try and duplicate it on my own.  It's not exact, but pretty darn close if I may say so myself.  This bisque has a delicate sweetness to it; not savory like the Curried Butternut Squash soup I posted last year.

Ingredients:

2 medium butternut squash, peeled, pulp removed and cut into 1" chunks
2 small carrots, peeled and cut into 1" chunks
1 large sweet potato, peeled and cut into 1" chunks
2 small apples, cored, peeled and quartered
1 small sweet onion, skin removed and quartered
1 rib of celery, strings removed and cut into 4 pieces
2 cups vegetable broth
2 cups apple cider
1 tsp. Kosher salt
2/3 cup of pure maple syrup
1/3 c packed brown sugar
3 T unsalted butter
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 - 1 1/2 cups heavy cream (more or less depending on desired consistency)
Greek yogurt or sour cream
Ground cinnamon

In a dutch oven add the first 9 ingredients.  Cook until all vegetables are fork tender.  In small batches place in a blender or food processor and process until smooth.  Add back to the pot.  You can also use an immersion blender for this step.

Once you have processed all the vegetables and have a smooth base, add maple syrup, brown sugar, butter and spices.  Simmer on stove on low heat for 15 minutes, stirring occasionally and making sure not to burn it.  You may want to put a mesh pot guard over the top as the bisque is thick and tends to splatter.  Splatters are very hot!!  Do not use the lid to the dutch oven as it will heat up the soup too much.  Stir in heavy cream until blended.

To serve, ladle into soup bowls and top with a dollop of yogurt or sour cream and sprinkle with ground cinnamon.  You can also use candied pecans or pepitas if you have on hand.