Tuesday, April 27, 2010

Roasted Red Pepper Bisque



1/2 cup butter
1 TB chopped garlic
½ cup diced onions
½ cup diced celery
½ cup diced carrots
½ cup apple juice (or white wine)
1 cup peeled, diced potatoes
1 cup diced tomatoes
2 cups roasted peppers
2 1/2 cups whole milk
2 tsp salt
2 tsp pepper
1 TB honey or sugar(opt)

First, roast your peppers. Rinse four to six whole red peppers and pat dry. Rub them with oil and put them in a 450' oven on a baking sheet for 10-15 minutes, turning once. They should get charred. Place them in a bowl and cover the bowl with plastic wrap. Let sit for 10 minutes (while you prep and dice the other ingredients). Peel outer skins off, then remove innards and give the peppers a rough chop. 

In a large pan, melt butter. Add onions, celery and carrots and cook for 5 minutes. Add juice or wine, potatoes, tomatoes and red peppers, and cook for 20 minutes. Puree in a blender or with a stick blender until smooth, then add milk. Add honey or sugar, salt and pepper to taste. Bring to a boil. If little skin bits will bother you, strain the soup again thru a colander. I like the little bits to chew on so I don't.

Sunday, April 18, 2010

Shelling My Own Peas


I have only shelled my own peas a few times in my life. I find it to be a very introspective activity for me. This is probably because it reminds me of that scene from Driving Miss Daisy (where her cook dies while shelling peas and watching TV). That scene is profound to me for a lot of reasons. But mostly I end up equating shelling peas with a slow-paced, peaceful lifestyle. Maybe because it takes that sort of life to convince yourself you have time for such a thing, I'm not sure. But I was excited to see peas at the Farmer's Market on Saturday and I enjoyed shelling them. It made me appreciate eating them a lot more too. And dinner was fantastic.

Super Simple Tacos


This is the simplest meal I've come up with for our current GF/organic eating rules. I heated some sprouted corn tortillas and smeared them with refried beans. I topped that with sautéed onions and red peppers and finished them off with a very generous helping of guacamole (just avocado with fresh lemon juice and kosher salt). The avocados here are really yummy and ripe. And this meal is a nice respite from my recent kitchen marathon meals.

Tuesday, April 13, 2010

Balsamic Vinaigrette


1/4 cup balsamic vinegar
1/2 tsp kosher salt
1/2 tsp fresh black pepper
2 TB fresh marjoram or 1 TB dried
3/4 cup olive oil

Combine all but oil in food processor. Turn on and add oil slowly. Mix until emulsified (the oil and vinegar combine). Note: I've made this with white balsamic vinegar and it's really yummy. If you can find it, I recommend giving it a try. I got mine at Trader Joe's.

Monday, April 12, 2010

This chicken keeps going and going...



I bought this million dollar fryer chicken last week. Pasture raised etc. I don't mind spending money on the nicer cuts of grass-fed meat, but it's taken me a while to pay that much for a fryer. So I finally did. And I've been completely amazed at how long it's lasted. I roasted it for the first night and we ate the drumsticks and thighs. After dinner I took off the meat, separating the breast portions from the rest. I got about 13 cups of stock out of the remaining bones and skin that tastes amazing. We had chicken on salads with some of the dark meat the next day. I had the rest of it with home fries the day after. We had half the breast meat today with roasted yams and there's still enough left to throw on salads for lunch tomorrow. So if I include the Tuscan Bean Stew I made with some of the broth, I've gotten six meals out of that one chicken! And lots of stock in the freezer for later. I think I should go get another...

Apple Walnut Amaranth



1 cup amaranth
3 cups milk 
¼ tsp cinnamon
Pinch kosher salt
1 large apple, cored and diced but with skin
½ cup chopped walnuts

Put all but walnuts in a pan and bring to a boil, stirring frequently. Cover simmer on low for 25-30 minutes. Add walnuts and serve. Note: I used peeled apple cause I had some leftovers in the fridge from the monkey's snack. This recipe is also from the UltraMetabolism cookbook. In general I think the spices in their recipes need quadrupling so feel free to dump more cinnamon in.

Saturday, April 10, 2010

Lime Scented Coconut Rice

So the title is kind of foofy but this stuff is awesome! We had it for dinner tonight with some mussels from the Santa Monica Farmer's Market :)


2 TB olive oil (I used half grapeseed, half macadamia nut)
2 TB minced onion
1 tsp minced garlic
1 cup brown basmati rice
¾ cup broth
¾ cup coconut milk
½ cup water
½ tsp kosher salt
¼ cup raw, unsalted cashews, chopped
½ cup scallions, sliced
¼ cup minced cilantro
1 TB fresh lime juice 

Saute onions in olive oil. Add garlic. Add rice. Add broth, coconut milk, water and salt. Simmer, covered, and cook for 40-60 minutes until liquid is absorbed. Let sit off heat 5 minutes. Toast cashews in dry skillet over medium-low for 5 minutes. Cool. Fluff rice with a fork, stir in scallions, cilantro, and lime juice. Garnish with toasted cashews. Notes: this is from the UltraMetabolism cookbook. I'm not endorsing it but they do have some good grain recipes in there and I've been trying them out lately.

Friday, April 9, 2010

Oil and Lemon Dressing

This recipe is from Julia Child's The Way to Cook. I made it to go with the Lemon Thyme Roasted Chicken. I'm not usually a fan of vinaigrette but this was a fast solution for lunch. It ended up being really good, really cheap, and really simple.

1 Small Lemon, juiced, and zested
1/4 tsp salt
1/2 TB dijon mustard
1/2 cup oil (I used Olive Oil)

Combine the lemon juice, lemon zest, salt, and mustard in a food processor and blend. While on, drizzle in oil slowly until well mixed. Serve on salad. Note: You can sub some mustard seeds for the actual mustard as long as you process it really well.

Lemon Thyme Roasted Chicken


I made this for lunch today and it was amazing. I haven't actually roasted that many chickens by myself before - I like to leave the meat up to my husband on the weekends. But I did this one all by my lonesome and it was totally easy and seriously amazing. I used dry thyme cause we haven't gotten any plants since the move yet. It was still fantastic and I'm cooking down the bones now for more yummy broth :)

http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Lemon-and-Thyme-102159

Sprouted Corn Tortillas


So we are finally done moving. Hurrah! I've been crazy busy with all of that for the last month but now I'm ready to start posting again. We're in LA now and I'm using the change as an excuse to be more consistent with our fresh and whole grain eating. So this blog will be cataloging my adventures from here on out.

I found a great Corn Tortilla Recipe from scratch while searching the other day. I'm really excited to try it but haven't found the ingredients yet. I'll probably end up ordering online with my bulk order from Walton Feed this month. So you may beat me to it...