Big Green Drink...VITAMIX

HEALTHY HEALTHY HEALTHY !!!

BIG GREEN DRINK

i prefer the VITAMIX method...

WHAT YOU PUT IN IS WHAT YOU GET OUT

maybe someday i might buy a real juicer for something different, but for now i enjoy the vitamix.  it retains all, i mean ALL the nutrients and fiber everyBODY is looking for.

PS...the biggest selling point for me was the clean-up.  no filters, no waste AND you use less and store less produce.  real juicers take up a lot of space on the counter AND you need 3x's the produce.  

PSS...i was told by another fellow juicer that fresh juice (from a juicer) should be consumed right away.  the vitamix green smoothie can sit a day without harm.  so...i make 2 days worth and save on trouble and time.  

INGREDIENTS
right to left
KALE, LIME, GINGER, CELERY, CUCUMBER, MINT, CARROT, SNAP PEAS, PARSLY
not shown...
PEA SPROUTS, GREEN APPLE, ARTICHOKE POWDER and a SHOT OF WHEATGRASS

add some water and ice.

i chop it into large chunks, add water and squeeze the lime.
i add a squeeze of "MIO" Peach Mango non calorie drink for a little sweet/tart.
DON'T FORGET TO ADD ICE.

make sure you start your blender on LOW and turn up the speed. 

TASTE TEST !

feel the side of the container while it is blending.  make sure it stays cool.  the Vitamix is very powerful and can raise heat.  you don't want to heat the mixture.  add more ice if necessary.  blend until smooth.
ENJOY !!!

shot this a while ago for ST. PATTY's DAY

Velvety Cream of Asparagus Soup...non dairy

simple, elegant, healthy, satisfying, rich and velvety smooth.

a perfect soup for a chilly night after you've had a big lunch out with the relatives.

soup is always a great make-ahead meal to have on hand for a quick comfort food dinner when you're just too tired to lift a finger...
to whip up an easy pureed soup with just about any favorite vegetable, all you need are a few staples in the kitchen

a few staples for a simple easy pureed soup...

HOMEMADE ROASTED CHICKEN STOCK
in the freezer at all times...

never throw away a good roasted chicken carcass.  break the carcass down and save in the freezer.  when you have a few throw them in a big pot with water to cover and make up a batch of homemade stock.  just the carcass, skin and bones with some water.  cook it down for a few hours.  the viscosity you get from all those roasted bones and cartilage is the best, hands down.

A BULB OF ROASTED GARLIC

always tucked in the back of the fridge...
cut the top off, pour some olive oil on cut sides and wrap in foil.  throw it in the toaster oven for 40 minutes on 370 F.  remove cloves from skins and refrigerate in a small container covered with olive oil.  use a few cloves when ever you need that extra "took me all day" flavor.

SHITAKI MUSHROOM POWDER

hiding in the cool dark pantry...
i buy the big container of dried shitaki mushrooms from Costco.  put a good handful in the toaster oven on low for a few minutes to insure they are good and dry.  then put them in a spice grinder and pulverise until it is powder.  store in an airtight container in the pantry.

A HIGH POWERED BLENDER...
proudly displayed on the counter top...
not to sound like an infomercial or anything, but i highly recommend the VITAMIX.  i used to use my immersion stick blender for purees, but for this Asparagus Puree i thought i'd try the Vitamix.  i was truly amazed at the difference.  absolutely velvety smooth.  so much creamier than my others.  creamy...with no added cream...BIG difference.

NON DAIRY CREAM OF ASPARAGUS  SOUP

1 pound of blanched asparagus (salted water)

1/2 yellow onion, sauteed in olive oil

2 cloves roasted garlic

2 Tbsp shitaki mushroom powder...see note above

1 tsp fresh tarragon, minced 

1 tsp fresh thyme leaves

3 1/2 - 4 1/2 cups homemade chicken broth, depending on how thick you like your soup.

blanch asparagus, saute 1/2 onion, roast garlic, bring broth to a boil.

cut tips off asparagus and save for garnish.

add everything to the Vitamix/blender...or you can use an immersion blender (see note about blender vs. immersion/stick blender above).

puree until very smooth and creamy.  add more stock if too thick.
salt and pepper to taste.

serve with asparagus tips and a sprinkle of very fine chiffonade of tarragon.
after thought...maybe a tiny zest of lemon would work well...

Baby Bella, Shiitake Mushroom Soup...(non dairy)

move over pumpkin...there's a fungi in town...

(sorry, i get carried away.  i'll just stop there with the bad puns)

but really...isn't everybody talking about pumpkin or butternut squash soup for the holiday?...

how predictable...change things up a little.

this creamy unctuous soup is so delicious.  rich deep flavors but very light on the palette.

no cream and very little fat.

the key ingredients here are the roasted garlic and some homemade roasted chicken broth

and the key utensil is an immersion blender 

trust me, take the time to roast the garlic...

 eat a roasted chicken this week and make some good broth.  chicken broth from a roasted chicken carcass is like liquid gold.  i always have some on hand in the freezer.  

and... go out and buy yourself an immersion blender.

your soup will be tasty and your puree-ing world will be forever changed.

in a nut shell...roast garlic, saute mushrooms and aromatics, whiz it up with some broth and serve.

BABY BELLA SHIITAKE CREAMY, yet non-dairy, SOUP

3 oz. Baby Bella (Crimini) mushrooms

30 grams dried Shiitake mushrooms

1/2 medium onion

1/2 shallot 

3-4 cloves roasted garlic
approximately 4 cups of chicken broth or vegetable broth...home made is best, but...

2 cans  (15 oz.) low sodium chicken broth will be fine (more or less depending on how thick you like your soup)

NOTE...i used 1 whole can and about 1 1/2 cups homemade chicken broth...
vegetable broth works very well with this for a pure vegetarian version
2 Tbsp olive oil

1 tsp dried tarragon

1 tsp dried thyme

salt and pepper to taste

FIRST...before you do anything...roast your garlic.  i like to roast mine whole with the top sliced off and drizzled with olive oil inside.  wrap in tinfoil.  oven at 370 F and it should take about an hour.

meanwhile, rehydrate your dried mushrooms as the package instructs if using dried.  saute your veggies in about 2 Tsp olive oil (maybe less if possible).   do not salt your veggies while sauteing.  you can add your tarragon and thyme in when they are almost done.  when everything is done and mushrooms look yummy and golden transfer to a sauce pan (3-4 quart works for me).  reserve a few mushrooms for garnish.  squeeze the water from the rehydrated mushrooms and chop them up a little and add them with the roasted garlic cloves to the pot.  add chicken broth, a little less than you think you might need because you don't want your end product to be too thin.  bring to a boil then lower to a simmer.  when everything has been heated through take off the stove and get your immersion blender in there and blend away...blend it to the texture you like.  i like it creamy.  you might need to add more broth at this point (heat through if you add more).  when you have it just right check for seasoning...salt and pepper to your liking.  i like the base creamy, then i add a few whole reserved mushrooms or use as garnish.
reheat just before service.  this soup can be made ahead and keeps well for a few days.

NOTE..the fresh thyme is for presentation and photos only.  i found when eating the finished photographed bowl of soup i didn't care for the pieces of thyme interrupting the smooth creamy texture...you be the judge.

Mean Green Collard Terrine

THE MEAN GREEN COLLARD GREENS TERRINE

i love terrines...i think they can be a work of art.

just about anything can be made into a terrine.  usually you find the good ones in specialty stores or just see them out for special occasions, but once you have made one yourself, i'm sure you'll enjoy a nice beautiful terrine more often.  sometimes i'll have one in the fridge to nosh on through the week.  a little slice can turn an uneventful weekday into at least something a little gourmet...you know what i'm talking about...add a little fancy into your diet and everything looks better.

 first, start with an idea of which type you want...hot or cold, meat or veggie, egg base or aspic...

one of my first terrines was a Pate de Campagne (found here)...for my meat loving friends i suggest you try this one...DELICIOUS!

but...for the veggie lovers the green terrine was a hit..(i DID slip that little layer if ham in).  as i look back i think i bit off a little more than i could chew with this "veggie terrine idea"...i had this visual of a fabulous layered  terrine one day so i went out and bought loads of greens, came home to realize the idea would be a little more effort than expected.  being the perfectionist that i think i am,  i had the bright idea that if i blanched and shocked EACH LEAF it might retain the beautiful green color rather than that semi grey color collards can get when cooked...out came the pots and the bowls and the ice and the paper towels.  after washing each leaf carefully...now i have to touch and coddle each leaf again?!...me and my "bright ideas"

this was definitely a hands on, made with love terrine...more like a work of art rather than a simple dish of collard greens.

THE RECIPE...?....or INSTRUCTIONS to...

A MEAN GREEN COLLARD TERRINE

there really isn't much of a recipe...more like instructions of how to.

if you really have some questions about this terrine please leave a comment and i'll help out.  otherwise here is my attempt at writing out the recipe for this particular terrine...every terrine will come out different and mid way through the building you might want to add a different layer.  i happen to have some sliced ham in the fridge so i slipped a few slices in.  i recommend something with a little more flavor...maybe a little prosciutto or black forest ham.  i find that you need to slightly over season terrines because they just soak it up...choose your ingredients wisely and definitely season as you go along.

2 bunches of collard greens...washed very well, tough middle stalk removed

7 - 10 large asparagus

1 bunch of haricots verts

sliced meat of your choice...prosciutto would be nice

1 - 2 cups good stock made from pig's trotters or chicken feet...something that will be very gelatinous

make your stock...i always keep some rich hearty stock in my fridge.  it has to be made from trotters or tails or chicken feet..(something that creates a gelatinous broth when chilled). not only will this give the terrine some good "glue", but it will have more flavor than using a gelatin or aspic base.

blanch and shock each vegetable separately...this will keep the nice deep green color.

if using a collard layer...keep your greens flat for easier layering and nicer presentation.

next i lined the glass loaf dish with a layer of collard leaves.  let them hang over the sides as you build the inside of the terrine.

now you just start layering...make thick enough layers so you can tell what it is, but just do whatever you want with the vegetables you have chosen.  i happen to have some ham in the fridge so i threw a layer of that in...i think it should have been something else, but it worked.

once you're done with the inside, pour a little broth over the top.  then take the over-hanging leaves and cover the top.  lightly press down to compact everything...there might be some over-spill of broth, so be ready for that...

cut a piece of parchment to cover the top and then cover with foil.

bake in 350 oven for 30 minutes

IMPORTANT NOTE...i used a bain marie,so the outside wouldn't get browned.

preheat your oven and your bain marie vessel of choice.  make sure your water is hot going into the bath.

NOTE...the timing depends on how much you have packed in there, how much liquid, how done you like your veggies and so on and so on...i think mine was 30-40 minutes.  i looked for little bubbles boiling on the sides of the glass dish and took it out.

let this cool to room temp and refrigerate.

to remove you'll need to run a flat thin blade around the edges...or dunk in some hot water to loosen.

slice and serve at room temp or slightly warmed as a side.  i bet a nice poached egg would really be delicious with this and some crumble prosciutto over top

thanks for making it to the end and, again...please leave a comment with any questions

Tri-Color Vegetable Terrine

forgive me followers for i have sinned...

it has been 2 weeks since my last post...

i hope the next few goodies will make up for my "writers block".

i've been cooking, shooting and eating loads of good stuff, but i just can't get enough time on the computer to write about it all.  i have about 9 drafts waiting to be finished....you know how it is...just to much selfish playin' around with FOOD.  now i have to get down to business and share what i have found delicious fabulous and fun.

this is a fabulous Tri-Colored Terrine i came across while on one of my terrine hunts.  i'm way in to terrines lately.  i'll be posting about a Collard Green Terrine, along with a Trotter Terrine and hopefully a Vanilla Cherry Chai Jello Terrine if i can ever keep one around long enough to get a photo.

this particular terrine looks fairly simple, but it has some interesting flavors that hit your palate with every bite.  the carrot has a hint of nutmeg and ginger...the cauliflower a hint of lemon zest and the broccoli a touch of scallion and coriander.  it all works together beautifully.

serve alongside your cheese platter for an appetizer...as a first course on top of some fresh greens...or as a lovely side to your main course.  it works well at room temp or slightly warmed before serving.

note...if served right out of the oven you will find this to be more of a dense souffle.  although the flavors will be there, i doubt it will slice very well...and i didn't go through all that layering to present a spoonful of delicious vegetables.  let it set in the fridge.  to get it out of the loaf pan i suggest using the parchment sling method if you are going to invert it for presentation.  OR it's much easier if you just slice it straight out of the dish...CAREFULLY.

TRI-COLORED VEGETABLE TERRINE

adapted from recipe at Cookeatshare by Global Cookbook

3 cups broccoli Florettes

2 cups diced carrots

4 cups cauliflower florets

3 large eggs separated

6 Tbsp fat free cream cheese

3 tsp lemon juice

1-2 tsp lemon zest

1 Tbsp minced fresh chives

1 tsp fresh grated nutmeg

dash of ground ginger
dash of coriander.

salt and fresh ground pepper

preheat oven to 375 F degrees.  lightly oil and line the bottom of a medium glass loaf pan with wax paper or parchment.

blanch the vegetables separately in lightly salted water and shock immediately in cold ice water.  dry vegetables on paper towels or use a salad spinner.
puree the broccoli with 1 egg yolk, 2 tbsp cream cheese and 1 tsp lemon juice.  repeat with the carrots and then the cauliflower. keep your processor clean in between vegetables.
stir the chives into the broccoli with a dash of coriander...salt and pepper to taste
stir the grated nutmeg and ginger into the carrots
stir the lemon zest into the cauliflower

whisk the egg whites until stiff, then carefully fold 1/3 into each vegetable mixture until just combined.
check seasoning in each one.
spoon the broccoli mixture into prepared pan, carefully smoothing the surface.
carefully top with the carrot mixture as not to disturb the broccoli and do the same with the cauliflower, smoothing each layer....this can be a little difficult...have patience.
cover with a piece of lightly oiled wax paper.
place loaf pan in a roasting pan and pour almost boiling water to come 2/3 of the way up the sides of the loaf pan.  transfer to the oven and bake for approx. 40 minutes.  remove wax paper and cook for 10 - 15 minutes longer, till the top feels hard to the touch.  remove from oven and let cool in the pan.

NOTES...this came out much more souffle-like than i had anticipated, BUT DELICIOUS.  really great warm as a side dish or served room temperature as an appetizer with some lovely ripe Brie, Camembert or as shown with a little Maytag Blue.

SWEET POTATO SPOON BREAD

WOOPS !...i almost forgot about this delicious SPOON BREAD.  i never know why they call it bread, it truly isn't bread.  i did, however, cook this in a loaf pan...does that make it bread ?...it's got a little cornmeal in it...does that qualify as bread ?...

geez, who cares if it's bread or not...it's DELICIOUS !!!  so  easy, fabulous and almost like a fancy souffle.  impress your holiday table with this light and flavorful perfect side.  as a matter of fact, i think i'll make it again for X-mas dinner.  if there's any left-overs, serve this for breakfast or brunch with a fried egg and some leftover ham.  or a poached egg nestled in a big spoonful of this...hmmmm 

look at me...already planning for my left-overs...

I JUST LOVE THE MEAL AFTER THE MEAL.

SWEET POTATO GINGER SPOON BREAD

adapted from Whole Living Magazine

1/2 cup corn meal

12 oz. sweet potato

1 1/2 cup 1% milk

2 large eggs separated

2 extra large egg whites

2 Tbsp maple syrup

1 Tbsp fresh grated ginger

1 tsp salt

bake sweet potato until cooked through.  let cool slightly, remove skin and mash.  let cool a little more.  bring milk to a simmer on the stove.  whisk in cornmeal and continue whisking as the cornmeal cooks, approx. 2 minutes.  remove from heat.

preheat oven to 350 degrees.  spray 8 x 8 glass baking dish with non stick...i halved the recipe and used a 9 x 5 loaf pan....works great.

stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt and maple syrup in a large bowl.  using an electric mixer, whip egg whites until very stiff peaks form.  stir (good stir, not fold) stir in 1/2 egg whites into potato mixture.  GENTLY FOLD in remaining half egg whites.  spread into casserole dish and bake for 35 minutes or until set.

CRUSHED BACON and or CANDIED PECANS might send this over the top !!!

CELERIAC Cabbage and Corned Beef

CELERIAC..

one of my new favorite vegetables...or is it really considered a veg. i think it might be in the "OFFAL" category of vegetables. it's not one of the most attractive items in the produce aisle. that's probably why i had to buy one and give it a go...


i would have to say the celeriac and cabbage was my favorite part of the meal, but the corned beef was excellent as well. the combo of the two was perfect. what normally would be considered a heavy St Pattie's Holiday meal turned out to be quite a light and delicious treat for a summer evening. the lightly sauteed celeriac/cabbage mixture really kept the meal fresh and clean kind of like a warm slaw salad. one doesn't usually think of corned beef except once a year, but did you consider the leftovers?...mmmm mmm mmmm...nothin' like a good homemade corned beef on bakery fresh rye when you least expect it.


WARM CELERIAC CABBAGE SLAW
1/2 celeriac-cut the outside ugly part off. cut into 1/2" or so slices so that you can use a peeler to make some nice long strips. (you can see in the photo above)
approx 1/2 head of small white cabbage-large shred
1/2 large onion french cut.(1/2 rings will do fine, but like i french cut better)
2-4 thin sliced garlic
herbs of choice or what's on hand
a small amount of cooking liquid from main dish or just some nice chicken broth
salt and pepper AFTER it's cooked


EASY PEAZY INSTRUCTIONS
saute onion and garlic in a small amount of olive oil
add celeriac, cabbage, fresh herbs if using and small amount of broth or cooking liquid. this is where i just spooned in some of the liquid from the slow cooker corned beef. you want just enough to help cook the veg a little, but not to soak or drown them. try to keep this like a warm slaw. don't over-cook. take it off the heat before you think it's done. check for seasoning. salt after it's cooks to keep it from weeping. you'll know when it done to your liking. half my family likes it a bit crunchy and the other half likes it all the way cooked...

CROCK POT CORNED BEEF

adapted from about.com

Prep Time: 25 minutes
Cook Time: 8-9 hours
Ingredients:
•6 carrots, cut into chunks
•2 onions, chopped
•2-3 lb. corned beef brisket with seasoning packet
•12 oz. can beer (non alcoholic is fine)
•2 Tbsp. yellow mustard
•1/4 cup brown sugar
•1 cup water

Preparation:
In 4-6 quart crock pot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crock pot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crock pot and cook on low setting for 8-9 hours.
Remove corned beef from crock pot and cover with foil to keep warm if serving soon. at this point it's a bit hard to slice, but shreds great of falls into big lovely melt in your mouth chunks. i like to put it in the fridge (after eating my "fair chefs share") for a few hours or over night so that it can be easily sliced (as shown in photo)...this is truly the tasty way to cook a corned beef...no hassle and always come out prefect. it's hard not to eat half of it before it goes in the fridge, but you'll see how much easier it is to get a good slice after it's been chilled. oh...it heats up really well in the microwave, just don't over do it and you'll be fine.

warm or cold...this makes for an unlikely fabulous tasty summer meal...breakfast, lunch or dinner. i think i'll make another this week end...hmmmmmm.

Caveman Carrot Cake Cookies

CAVEMAN CARROT CAKE COOKIES

well, first i give many props to SOG-Son of Grok...a fellow blogger that i believe, came up with this interesting recipe for a healthy, satisfying cookie.
these really are PRIMAL and definitely something a caveman would and could munch on for a tasty treat. the recipe was so easy, healthy looking and actually so weird...no flour, no butter and no sugar...that it intrigued me enough to run to the market and buy the little stubby mini carrots, dive into the pantry for the rest of the ingredients and make them right away. i'm always looking for something healthy to balance out all the pork fat i've been consuming and this seemed to fit the bill.

these are kind of a "what you see is what you get" kind of a cookie. the main ingredients are carrots, almonds, and coconut...no guess work on the flavor profile there, but you'll be surprised how they actually DO taste like a carrot cake...well, the first bite does, then you find yourself munching mainly on almonds and semi raw carrots with a hint of coconut which isn't a bad thing at all...and...no after treat guilt that's for sure. nothin' but good for ya in these chunky little patties.

a little warning to the real cookie lovers out there...these are not like any real carrot cake cookie you might expect. think HEALTHY, think RAW, think AGAIN if you're looking for a delicious treat with cream cheese frosting.

CAVEMAN CARROT CAKE COOKIES

original recipe found here at SOG-Son of Grok

i just added a few more spices. next time i might play around with a little almond flour, a little more spice, more sweet and maybe grated carrots.

Ingredients:
2 cups mini carrots
2 cups raw almonds (might try roasted...)
1 cup shredded sweetened coconut
1/2 teaspoon nutmeg

1/2 tsp cinnamon

1/4 tsp ginger
1 1/2 teaspoon vanilla.

1 1/2 Tsp splenda (could use more)
2 teaspoon Coconut Oil
- 3 eggs

Directions:
1. Combine all ingredients except eggs in food processor. Pulse until small but a little chunky. use your judgement. i wonder if the carrots should be shredded before going in the processor?
2. Combine mixture with eggs in a large mixing bowl.
3. Form into “patties”. this can be a little messy. just make them like you would a hamburger patty and flatten them. they, of course, WILL NOT RISE. place on a baking sheet. I made 14 with this batch.
4. Bake at 350 degrees until done. Mine took about 40 minutes.
5. Enjoy!

LENTIL SOUP with ROASTED VEG. and SAUTEED APRICOTS

woops...i almost for got about this delicious soup. i'm so behind with my posts that i almost left this one behind. can't do that. this one is good and easy...a little time consuming if you're fussy about presentation like me. i think the sweetness of the apricots really works well with the savory roasted vegetables. i love the texture of lentils when they are cooked just right...tender to the bite, but still in their cute flying saucer shape. keep it monochromatic for an interesting presentation...anything orange is fun to work with. always bright, flavorful and comforting.

LENTIL SOUP with ROASTED VEG. and SAUTEED APRICOTS

1 cup red (orange) lentils

4-5 cups good chicken stock (homemade best, of course)

2 Tbsp olive oil

1/2 large onion. diced

1-3 cloves garlic. minced

1 tsp oregano

a pinch of cayenne
salt and pepper to taste after cooking

3 carrots

2 cups banana squash or butternut. peeled, cubed

1 orange pepper large dice

5-10 garlic cloves for roasting (optional)

feta for topping (optional)

approx 10 dried apricots (whole)

make the lentil base...in a soup pan saute the onion and garlic. add the stock and lentils and bring to a boil. lower heat and cook until tender. i like my lentils to keep their shape so i pull them before they get mushy. remember they will continue cooking as you reheat the soup. check seasoning.
roast your vegetables at 350 degrees approx 20 minutes. olive oil, salt, and pepper. keep an eye on them and stir to brown all sides

3 med. carrots. sliced large

2 cups small cubed squash. i used banana squash. peeled, of course

garlic...i always throw in a bunch of garlic cloves when roasting veg. just to have on hand and/or add this to the soup/stew for extra yummy goodness

saute the apricots...i used a little olive oil and sauteed, or rather, seared the dried apricots. you could saute them with a little garlic and onion if you wanted, but i didn't. i left them whole so i could brown each side....dice when browned

serving suggestion...build your soup/stew plate. if you're one of those "on-the-ball-cooks" you'll have everything hot at the same time...not so in this kitchen. i have to bring everything back to temp. before serving.

i like this soup thick and layered...lentils (drain off some broth if necessary) then roasted vegetables then crumbled feta (optional)then diced sauteed apricots on top.

note...stir and reheat lentils carefully because they can turn to mush and lose their shape quickly.

if your not into the fuss and presentation just throw everything in, serve and enjoy. i thought the sauteed apricots really worked well with the roasted veg, garlic and the kick of heat from the cayenne. sweet...savory...spicy equals YUM in my book

MEGA CHUNKY VEGGIE-C SOUP

A BOWL FULL OF COMFORT.

packed with vegetables, full of vitamin C and a cure-all for what ails ya.

Veggie-C soup has been my family's "go-to soup" for as long as i can remember. i'm pretty sure it evolved from Grandma Leda's Vegetable Oxtail Soup. when i was little i was a little wary of oxtails (love them now) so my mom would make her version sans the tails...you might also recall years ago there was one of those "fad diets" called The Cabbage Soup Diet. i think it might have started back in the late 70's, or that's when my mother got wind of it. she made a huge pot of this so called "diet"soup... and everyone loved it !...not to date myself or anything, but we've been making this darn soup, in this same house, for over 35 years...scary

soup is good food...plain and simple so i like to keep this one just that...plain and simple. i can eat this every night of the week and finish the pot by myself...how boring you might say. not so. one night it's with chicken. one night it's just a side. one day it's spiced up Mexican style and another it's with Parmesan and whole wheat pasta...add some barley and some beans and get a complete protein meal. what ever you add or change there really is no wrong way to make this recipe. it's just good clean eatin'.

start with a LARGE pot...(this always seems to grow)

stock...approx. 6-8 cups...you need some good stock. homemade is always best. in this house we usually have at least one or two kinds of good stock in the freezer... chicken, turkey and always bone-broth. if you don't have a supply, i suggest you roast a chicken or go out and get a plump COSTCO chicken... enjoy that for dinner and make yourself some good rich stock from that ugly ol' carcass. you can use store bought stock. read the ingredients...some of them have "chicken-flavor" YIKES !, but i've seen a few good ones out there.

chose your veggies ...this is what usually goes in...

try to keep everything the same size. LARGE chunks are more fun and satisfying. this is key to presenting a beautiful bowl.

3-4 carrots

4 stalks celery

1 large onion-diced large (2 small)

1 leek-halved,cleaned and sliced

1 shallot-sliced or diced

1/2 head cabbage

5-6 cloves garlic-sliced thin

roasted garlic cloves (i always have some on hand) diced or sliced

haricots verts (sm. green beans)...a handful

1/2 head of cauliflower pieces (flowerettes)

1 red. 1 yellow bell pepper-seeded and ribbed
2 poblano peppers-seeded and ribbed

1 large can whole plum tomatoes-cut into large chunks. i do not add the remaining juice.

1 rounded tsp oregano

1 rounded tsp tarragon

a handful of fresh Italian parsley leaves

1-2 bay leaves

a pinch, dash of toss of cayenne

1 tsp Mexican chili powder

salt and pepper to taste

directions: this is a bit elementary, because it's one of those recipes that builds as you chop and add.

1st.... saute the leek, shallot, garlic and 1 onion with 1-2 Tbsp olive oil.

add stock and start throwing in your vegetables. start with the veg that take longest to cook like the carrots, celery and remaining onion. from there just chop and add. the last to go in are the cauliflower pieces and the green beans. you'll soon see how this seems to grow much bigger than you thought. at this point you might need more stock... add more until the veg are just covered. let this simmer until everything is just fork tender. i prefer to keep mine a little under done so as not to overcook when reheating for the next meal. i'm not a big fan of mushy vegetables that are so common in most soups. serve as is or over pasta, rice, shredded chicken, beef, pork...last night it was BBQ chicken...tonight is sauteed shrimp...tomorrow might be spicy Italian turkey sausage with white beans....mmmmm.....delicious.

ROASTED BANANA SQUASH with TARRAGON

lately i think i have been at a loss for words, but for this post i think just the few ingredients shown speak for themselves. i've been doing quite a bit of roasted vegetable purees, soups and sauces in the past few weeks, but i think this combo of banana squash, garlic, baby onions and lovely fresh tarragon was so pretty and rustic looking that i just let it be. normally it would be headed for the stick blender and pureed to a silky smooth golden soup/sauce, but i took one bite right out of the oven and thought best to leave this one alone. the first night i had it with crispy Duck a l'Orange. the duck recipe called for fresh tarragon so i thought i would carry the flavor into the veg. now i'm stuck on tarragon. it seems like the forgotten herb. maybe it's not forgotten, but i certainly don't see it used much. i really like what it adds to a dish so i bought another packet yesterday and i can't wait to sneak it into more things. i think i'll try it in some soda bread or an orange tarragon muffin?..what about a sweet savory shortbread cookie?...hmmm


banana squash...i love this squash. i just discovered it this winter. maybe you all have had it before, but it's a new one to me. might be the fact that the name alone scared me off....i don't eat bananas. don't like 'em, never have. i'm glad i tried it because i think it's most similar to fresh pumpkin in texture and flavor. we ran out of fresh pumpkins around here just a little too soon. as a matter of fact, there was even a shortage of canned pumpkin in the stores. i spoke to the manager at Bristol Farms and he said that Libby's was thinking of going seasonal with their canned pumpkin puree until the economy picks up. now i don't know about you, but how will this help or hinder the economy? is this going to make or break Libby's? another market, Gelson's, said everyone was buying it like it was going out of style. they still have a supply on their shelves even after i wiped them out one day. what if they run out? October is a long way away. I NEED MY PUMPKIN !...i make a protein pumpkin pie every week that i eat every morning for breakfast so the shortage make me nervous. i'm lost without my pumpkin fix.

so for now i will substitute my roasted pumpkin with BANANA SQUASH. i know most would say just use butternut squash, but that's a whole different flavor and texture. don't get me wrong...i DO love butternut squash, but it is a bit more sweet than the banana.

SIMPLE ROASTED BANANA SQUASH w/GARLIC AND TARRAGON

preheat oven to 350 degrees

1 large 1/4 of a banana squash
peel and cube. i like fairly big chunks

peeled garlic. 10-20? your choice. i like plenty for the garlic lovers. the "haters" can just omit them from their plate. they are left whole, so it does not really effect the cooking flavor until you incorporate them as puree.

10 baby onions

2 Tbsp finely chopped tarragon

salt and pepper

i like a little garlic salt

throw this all in a big baggie and drizzle in some olive oil

toss this around to coat everything

lay out on foil covered (easy clean up) cookie sheet

bake for 20 minutes and stir around. make sure all pieces are getting roasted. you might need to add a bit more olive oil. the squash seems to absorb, but don't go over board.

continue baking, stirring and checking every 10-15 minutes until fork tender.

ready to serve.

i like to make alot. leftovers are yummy throughout the week. easy to change up and serve them again as a thick puree for a side dish or blend with a little stock and make a fabulous soup.

SUNCHOKE, LEEK AND TERRAGON SOUP

hands down..THE BEST SOUP I HAVE EVER MADE

sunchokes, if you can get your hands on some of these ugly little devils, do it. ask your produce guy if he has any and where they are hiding. you might have already passed them by thinking it was ginger. as you can see in the photo above they do resemble my best new friend the ginger knob. (side bar..i'm on a ginger kick !). i've read that there is a small window of opportunity for the elusive sunchoke and i think the window is open right now. i forgot about these little gems. i remember quite a few years ago i used to eat them just boiled...i found them interesting because someone told be they taste like artichoke, and they DO! they pretty much taste like artichoke hearts without having to whittle your way down to the best part...the whole thing is the best part. they aren't even related to artichokes. wierd...huh?...they are from the sunflower family. click here for more info on the sunchoke...Jerusalem artichoke.




so, about this soup...easy peezy. this could absolutely be the star at a dinner party. as a starter or even the main course, i think your guests would be impressed. i even thought it worthy of dragging out the Hermes dinnerware...need i say more?...ok, i will. i don't know why i thought this soup was so over the top. you might wonder if i get out much. while i'll admit i'm not a huge soup connoisseur, i do know good taste and texture when it passes my lips. maybe this is no big new flavor for all you foodies out there, but the combo of the sunchoke, leeks, roasted garlic and fresh tarragon, might i even say, "dee-vine"?...a definite winner in my books. the sunchoke does resemble artichoke, but i've never had artichoke soup either and who wants do deal with artichokes. all the thorny leaves and the hairy inside just to get to the heart? besides, i think the sunchoke definitely has a different consistency. i'm thinking it has a more starchy effect. i read somewhere it's a good substitute for potatoes (starchy) if you're a diabetic or watching your glycemic index. it's lower on the scale than potatoes and won't spike insulin levels like some starches do. don't quote me on this, please.

i found quite a few recipes for this soup or something similar to it. as i was cooking i kind of adapted a little something from each one. i think i had 3-4 recipes out on the table. the recipe i have for you below was adapted from C.L. at Wellsphere. hers seemed most like the soup i had in mind...and besides it's adapted from Thomas Keller. if you want to make a good soup, you can't go wrong with something out of Keller's kitchen....EDIT-after i have now just glanced at T.K.'s original sunchoke soup recipe, i see that his is, of course, a bit more complex. the one below is much more simple and quite a bit...alot...easier on the ol'waistline.

CREAMY SUNCHOKE SOUP

adapted from C.L. at Wellsphere who adapted it from Thomas Keller

Ingredients:
1 to 1 1/2 pound sunchokes
1 large leek, white part and an inch of the green portion, rinsed well
1/2 onion. chopped
1-3 cloves garlic...i like allot.
2 tablespoons butter or olive oil...enough to saute leeks, onion and garlic
1/4 teaspoon white pepper
pinch of sea salt
4 cups reduced-sodium chicken broth
5-6 roasted garlic cloves
1/2 tsp dried oregano
2 full Tbsp fresh chopped tarragon. extra for garnish
1/2 cup cream...optional

MY NOTES...and instructions...

important-***no need to peel chokes. just clean them good and scrub off any dark parts and nubby parts (the whole thing is a nub so don't scrub too hard ok?)

cut into approx 1" pieces and drop them into a bowl of water with a little lemon (they will turn brown like a potato if you don't).

saute the leeks onion and garlic until translucent in large pot or dutch oven.

drain the sunchokes out of the lemon water and add to pot and pour in chicken stock. 4 cups (maybe more) or enough to cover everything by about 2".

i had some roasted garlic cloves in the fridge so i threw those in. about 5-6...i think this is a must. the roasty flavor really added an extra layer.

add 1/2 tsp dry oregano and a little fresh ground pepper.

bring to a boil then turn to a simmer. my sunchokes took about 45 minutes to get fork tender. it really depends on how large you cut the pieces. just remember you'll need them soft enough to blend into a creamy soup. keep an eye on them while they are simmering. don't let them go too long or they will start to fall apart like a potato.

when fork tender turn off and get out your immersion blender. you can use a stand blender, but i suggest getting an immersion(stick) blender. much easier. the beauty of the stick blender is that you finish off the soup in the one pot.

no need to strain or get the chinoise, just blend until there are no chunks, lumps or bumps.


i like to season at this point(salt and pepper). you might need to add more stock if it reduced while simmering. it also depends on the consistency you want to end up with....are you adding cream or not...

as for the cream...you can blend some in before serving or give your guests the choice. i prefer mine without, but the rest of the family likes the swirl of cream.

i'm not a good judge of how many servings this should make because, again, it depends on how thick or thin you like your soup. i would say 4-6 full servings and maybe even 8 first course or side servings.
i hope you enjoy this as much as i did...i found myself licking the bowl...amongst family, of course.

SIMPLE ROASTED VEGGIE SOUP

ROASTED VEGGIE SOUP...i know we've seen a bucket-full already this winter, but i don't think it can be said enough how easy and rewarding this little "bowl of gold" can be. the color, texture and flavor are well worth the few simple tasks it requires for this wonderful, smooth, savory pureed soup.

there are so many ways to prepare this soup and all of them are good. for instance some say cut the squash in half and roast it cut side down on a cookie sheet. some say boil the squash cubes in broth. some say butternut only. some say this and some say that. i can only tell ya what I SAY...

i say..use peeled and cubed squash because it gives a more roasty per square inch flavor.

for this batch i chose the ever popular butternut squash. the week before i used banana squash which was very similar to pumpkin. during pumpkin season i went wild with those cute little pumpkins. i kept buying them for decoration, but they would end up in a soup before the week was up. there's nothing like that pure, rich, deep orangy pumpkin meat.

HOW TO...

choose your squash. something like a med. size butternut.

peel and cube

2 small onions quartered (leave root end on so they don't fall apart)

5-10 cloves garlic (i like alot) peeled before or after roasting...just watch it. you might have to remove cloves before the squash is done

spread everything on a large cookie sheet

drizzle with olive oil

season with salt pepper and garlic salt

toss around on the sheet so everything is coated

roast in a 375 degree oven. approx 45-50 minutes

check every 10-15 minutes and stir

done when fork tender

now..put all your yummy roasted veg. into a deep stock pot and cover with approx. 6 cups of stock. i prefer homemade chicken broth. boxed or canned will be just fine. vegetable or beef is good too. what ever you have on hand.

cover veggies by an inch or two. remember you can always thin out your finished product by adding more stock, but you can't take it out.
add 1-2 tsp dried oregano

1 bay leaf

bring to boil and immediatly turn to a simmer for 15-20 minutes

get out your immersion blender or GO BUY ONE...

a stick blender makes life so much easier in the creamy soup world. of course you can use your stand blender or food processer, but it's such a mess and if you've never pureed hot soup before. it can be quite dangerous. just go get a stick (immersion) blender. you'll love it and use it all the time.

remove bay leaf and blend untill smooth and creamy.

check seasoning and add what's needed.

at this point you can thin it to your preferred consistancy with some more stock . my mother likes to add milk or cream, but i like the pure veggie taste. when left a bit thick this makes a great pasta sauce or is just fabulous under roasted chicken or fish as a nice color addition to the plate.

so...starter, main course...soup or side dish?...i like to keep something like this in the fridge as a staple for those cold rainy days or those "WHAT WILL WE HAVE FOR DINNER?!" nights. this will always add some color and make any quick meal feel homemade and slaved over.