Peppercorn Crusted Steak

Recipe to come - I need to transcribe it from my cookbook!

Pureed Vegetable Soup

Courtesy of the Williams-Sonoma Collections: Soup Cookbook.

Ingredients:
2 tbsp. olive oil
3 leeks, including light green parts, finely chopped
4 zucchini, sliced
3 waxy or all-purpose potatoes ~ 1lb. total weight, peeled and thinly sliced
1 1/2 tbsp. tomato paste
6 cups (48 fl oz./1.5L) chick stock or prepare broth
1 cup (6 oz/185g) canned chickpeas (garbanzo beans), rinsed and drained
1 tbsp. fresh lemon juice
Salt and freshly ground pepper
3 tbsp finely chopped fresh flat-leaf parsley
1 tbsp. finely chopped lemon zest

Directions:
In a large saucepan over meduim heat, warm the oil. Add the leeks and sauté until softened, about 5 minutes. Add the zucchini and potatoes and sauté until they begin to soften, about 3 minutes.

Add the tomato paste and stock, cover partially, and simmer unti the vegetables are tender, 25-30 minutes. Add the chickpeas and cook until heated through, about 3 minutes. Stir in the lemon juice and salt and pepper to taste. Remove the soup from the heat.

In a blender or food processor, purée the soup in batches until smooth and return soup to the pan. Alternatively, process with a handheld blenger in the pan until smooth. Return the soup to medium heat and reheat gently. Stir in 2 tbsp of the parsley. Taste and adjuste the seasoning.

My prepped Zucchini, Potatoes, and Leeks.


Cooking the Leeks


Added the potatoes and zucchini.


Added the stock, tomato paste and simmered!


Pureed Soup!

Chicken in Red Wine Sauce

Chicken in Red Wine Sauce

Picture from my second go at the Red Wine Chicken - served with rice!

Ingredients:
1 teaspoon olive oil
1 teaspoon minced garlic
1 pound skinless, boneless chicken breast halves
1 teaspoon paprika
1/3 cup brown sugar
1/3 cup red wine
salt and pepper to taste

Directions:
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Sweet Potatoes

Ingredients:
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Directions:
Preheat oven to 350 degrees F. Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in the preheated oven for 60 minutes or until soft.

Green Beans with Almonds
(the easy way)

Ingredients:
1 package frozen green beans
About a teaspoon olive oil
About a teaspoon of garlic
A handful of almonds (from Sunkist Almond Accents - Italian Parmesan Flavored Sliced Almonds)
Salt and Pepper to taste

Directions:
Cook the green beans by the stovetop directions on the box. I overcooked them a bit, got a little bit of a well-done taste which is yummy. After that, I turned off the stovetop and added a bit of olive oil, the garlic, salt and pepper, and the handful of almonds and tossed well to mix.

Pepper-Crusted Tuna with Oven Fries and Spinach

Courtesy of Real Simple Magazine


Tuna in the skillet - well done on the left, rare on the right


Roasted Potatoes out of the oven


Sauteed Spinach with Shallots


All plated up! Mmmm

Ingredients:
3/4 pounds russet potatoes, cut into wedges
2.5 tablespoons olive oil
Kosher salt and pepper
2 6-ounce tuna steaks, 3/4 inch thick
1 teaspoon whole black peppercorns, crushed
1/2 tablespoon fresh thyme
1 shallot, cut into rings
1/2 10-ounce package fresh spinach

Directions:
Heat oven to 400° F. Combine the potatoes, 3 tablespoons of the oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Transfer to a rimmed baking sheet in a single layer. Roast, stirring once, until golden brown, about 40 minutes. When the potatoes have 15 minutes left to cook, heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the tuna with 1/2 teaspoon salt, the crushed pepper, and thyme. Cook, turning once, to desired doneness, 2 to 3 minutes per side for medium-rare. Put the tuna on individual plates. Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted. Serve with the tuna, potatoes, and lemon wedges. Yield: Makes 4 servings

NUTRITION PER SERVINGCALORIES 536(44% from fat); FAT 26g (sat 0g); SUGAR 3g; PROTEIN 47g; CHOLESTEROL 77mg; SODIUM 751mg; FIBER 7g; CARBOHYDRATE 31g