Late-Summer Vegetable Soup

From my Everyday Food. Top 2 soups I've ever made!!

Ingredients:
4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup orzo

Directions:
Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.


I didn't take my own picture apparently...

Mike Mellin Birthday Chocolate Cupcakes

I tried my hand at cupcakes for the first time in honor of Mike Mellin's Birthday. Recipe courtesy of Martha Stewart.

Ingredients:
Makes 12
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Icing - I bought pre-made vanilla

Sprinkles (optional, but delish!)

Directions:
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Tortilla Soup with Chicken and Avocado

Hands down the best soup I've ever made. From the Williams-Sonoma Soup cookbook.

Ingredients:
1/2 cup plus 2 tbsp vegetable oil
1 yellow onion, thinly sliced
2 cloves garlic
2 teaspoons chopped fresh cilantro (Since I hate cilantro, I substituted parsley)
1 cup crushed tomatoes
1/2 tsp ground cumin
4 cups chicken stock
1 skinless, boneless whole chicken breast, cut into bite-sized strips
Salt and pepper
4 corn tortillas
1 avocado, pitted, peeled, and diced
1/4 cup shredded Monterey jack cheese
2 tsp lime juice

Directions:
In a frying pan over medium heat, warm 1 tbsp of the oil. Add the onion, garlic, and the 2 tsp cilantro and saute just until golden brown, about 10 minutes.

In a blender or food processor, combine the sauteed mixture and the tomatoes and process until smooth.

In the same frying pan over medium-high heat, warm another 1 tbsp oil. Add the tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, 5-6 minutes.

Transfer the mixture to a large saucepan over medium-low heat and add the stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes. Add the chicken stripcs and simmer until they are just opaque throughout, 2-3 minutes longer. Season to taste with salt and pepper.

While soup is cooking, cut the tortillas in half and slice each half into thin strips. In a frying pan over medium-high heat, warm the 1/2 cup vegetable oil. Drop a tortilla strip in oil, and if it sizzles immediatey, the oil is ready. Drop handfuls of the tortilla strips into the oil and fry, turning with tongs, until crisp and browned, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.

To serve, ladle the soup into bowls. Divide the tortilla strips, the avocado, cheese and lime juice evenly among bowls and serve immediately.

Warm Goat Cheese & Chicken Salad

Ingredients:
Fine dried bread crumbs or panko, 1/2 cup
Salt and pepper
Egg, 1
Fresh goat cheese, 1/2 lb (250 g) cut into 8 thick rounds
Lemon zest and juice, from 1 lemon
Dijon or tarragon mustard, 1 tsp
Olive oil, 5 tablespoons
Fresh tarragon, 2 tsp, finely chopped
Mixed baby salad greens
Cooked chicken, poached, 3 cups, shredded
Canola oil, 2 tbsp

Directions:
1. Coat the goat cheese. In a shallow bowl, combine the bread crumbs and a pinch each of salt and pepper. Lightly beat the egg in another shallow bowl. Dip 1 flat surface of each goat cheese round into the egg, letting the excess egg drip back into the bowl. Then dip into breadcrumbs, patting the crumbs in place. Repeat with the other flat surgace of each goat cheese round, leaving the rims of the rounds uncoated.

2. Make the dressing. In a large bowl, whisk together the lemon zest and juice, mustard 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the olive oil until smooth. Stir in the tarragon.

3. Assemble the salad and cook the goat cheese. Add the mixed greens and the chicken to the dressing and toss to coat evenly. Arrange on places. In a large nonstick frying pan over medium-high heat, warm the canola oil until it shimmers. Working in batches if necessary, add the goat cheese rounds and cook until just beginning to soften but not melt, about 45 seconds. Carefully turn the rounds and cook for about 30 seconds longer. Transfer to the plates and serve.

Curried Chicken Salad

From our Williams-Sonoma FoodMadeFast: Salads book.

Ingredients:
Salt and pepper
Skinless, boneless chicken breasts, 1.5 lbs
Mayonnaise, 1 cup
Curry Powder, 2 teaspoons
Honey, 1 tablespoons
White wine vinegar, 1 tablespoon
Celery, 4 stalks, chopped
Apples, such a Fuji, Gala, or Granny Smith, 3, cored and cut into small cubes
Pecan halves, 1 cup, toasted
Butter (Boston) lettuce, 1 head, pale inner leaves only (I used spinach)


Description:
1. Poach the chicken. Bring a large saucepan of water to a boil over high heat. Add 1/2 teaspoon salt and the chicken, reduce the heat until the water is barely simmering, and cook until opaque throughout, 8-10 minutes. Remove from the heat and let stand until cool enough to handle. Cut the chicken into bite-sized cubes.

2. Make the dressing. Meanwhile, in a large bowl, whisk together the mayonnaise, curry powder, honey, vinegar, 1/2 tsp salt, and a pinch of pepper until smooth.

3. Assemble the salad. Add the chicken, celery, apples, and half of the pecans to the dressing and toss to coat evenly. Arrange the lettuce on places and top with the chicken mixture. Sprinkle with the remaining pecans and serve.

Arugula, Squash & Salami Salad

From our new wonderful cookbook: Williams-Sonoma - Food Mast Fast: Salads

Ingredients:
Garlic, 1 clove sliced
Fresh flat-leaf (Italian) parsley leaves, 3/4 cup firmly packed
Fresh mint leaves, 1/4 cup firmly packed
Capers, 2 teaspoons, rinsed and drained
Dijon Mustard, 1 teaspoon
Red Wine Vinegar, 3 teaspoons
Olive Oil, 1/4 cup, plus 2 tablespoons
Butternut Squash, 1lb, halved, seeded, peeled, and cut into cubes
Salt and freshly ground pepper
Arugula, 1/2 pound (I used spinach)
Salami, 1/4 lb, cut into thin strips
Pine nuts, 2 tablespoons, toasted

Directions:
1. Make the salsa verde. In a blender, combine the garlic, parsley, mint, capers, Dijon mustard, 1 teaspoon of the vinegar, and the 1/4 cup oil. Process until smooth.

2. Roast the squash. Preheat the oven to 500 degrees. On a rimmed baking sheet, toss the squash with 1 tablespoon of the oil, season generously with salt and pepper, and spread in an even layer. Roast, shaking the pan vigorously every 5 minutes, until the squash is tender, about 15 minutes. Let cool in the pan for 5 minutes. Add the salsa verde and toss gently to coat evenly.

3. Assemble the salad. In a large bowl, combine the arugula, salami, remaining 1 tablespoon oil, 1/4 teaspoon salt, and a pinch of pepper. Toss to combine, add the remaining 2 teaspoons vinegar, and toss again. Arrange on plates and top with the squash. Sprinkle with the pine nuts and serve.

Baklava Salmon

Courtesy of RecipeZaar

Ingredients:
1/4 cup melted butter
3 tablespoons whole grain mustard or dijon mustard
1 1/2 tablespoons honey
1/4 cup dry breadcrumb
1/4 cup walnuts or pecans, finely chopped
4 teaspoons parsley, chopped
4 (4 ounce) salmon fillets
Fresh ground pepper
Kosher salt
1 quartered lime or lemon (optional)

Directions:
Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.

In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.

Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.

Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

Chocolate Bundt Cake with Raspberry Sauce

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

Pictures to come!

Ingredients:

1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt

Sauce:
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1-2 tablespoons raspberry-flavored liqueur

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.

Chicken Francese over Linguini

Recipe courtesy Tyler Florence

Recipe Summary

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 servings

Ingredients:

2 skinless, boneless, chicken breasts

All-purpose flour, for dredging

Salt and freshly ground black pepper

2 large eggs

1.5 tablespoons water

1/4 cup extra-virgin olive oil

1/2 lemon, with rind, cut in thin rounds

1/2 cup dry white wine, such as Pinot Grigio

1 cup chicken broth

1/2 lemon, juiced

2 tablespoons unsalted butter

1/4 cup chopped flat-leaf parsley

Directions:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. Serve on top of linguine.

Spiced Butternut Squash Stew with Couscous

From Food Network Kitchens

Recipe Summary
Difficulty: Intermediate
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 servings

Ingredients:
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
6 canned plum tomatoes, crushed (I left these out since I don't like tomatoes)
1 cinnamon stick (I used about 3/4 teaspoon of ground cinnamon)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces
1 (16-ounce) can chickpeas, drained and rinsed
3 cups chicken broth, low-sodium canned
1-inch strip lemon zest
1/2 cup golden raisins
4 cups chopped spinach (about 5 ounces) (I used a 10 oz box of frozen chopped spinach, thawed and drained - Justin thought it was too much spinach, but I love spinach so I thought it was yummy)
Juice of 1/2 lemon
1/4 cup toasted sliced almonds

Couscous:
1 1/2 cups chicken broth, low-sodium canned
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup couscous

Directions:
Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.

Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.

Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

Nutrition Information
Nutritional Analysis per serving
Calories 394
Fat 13 grams
Saturated Fat 1 gram
Carbohydrates 65 grams
Fiber 9 grams
Protein 14 grams

Butternut Squash - Justin cut it up!!

Mmmm...chickpeas!

Onions and celery simmering...

Whole Wheat Spaghetti and Turkey Meatballs

Ingredients:
Cooking spray
1 pound ground turkey meat
1 1/2 cups Italian Seasoned breadcrumbs
1 cup finely chopped onion
1 cup tomato sauce
2 large cloves garlic, minced
3/4 teaspoon oregano
1/2 teaspoon salt
Freshly ground black pepper

1 box (16 ounces) whole-wheat spaghetti
Tomato sauce

Directions:
Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Shape into 1 inch balls and place on baking sheet. Bake 35 Minutes, until browned.

Meanwhile prepare pasta. Once cooked, drain and return to pot. Add tomato sauce (as much or as little as you personally like.) Serve spaghetti and top with meatballs!

Moroccan Chicken Stew with Sweet Potatoes

Courtesy of Everyday Food.



Ingredients:
1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds) (I used 2 chicken cutlets)
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled (I used ground ginger, prob about 1/2 teaspoon)
1 cinnamon stick (I used 1/2 teaspoon ground cinnamon - could have probably used even more)
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
2 tablespoons fresh lemon juice
1 cup couscous

Directions:
Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.

Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth and sweet potatoes. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.

While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous.

Good Eats Meatloaf

Recipe courtesy of Alton Brown, Food Network.

Recipe Summary
Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings

Photo to come!

Ingredients:
6 ounces garlic-flavored croutons (I used a cup of dry italian breadcrumbs)
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
3 whole cloves garlic
1/2 red bell pepper
1 pound ground sirloin
1 1/2 teaspoon salt
1 egg

For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions:
Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture and ground sirloin with the bread crumb mixture. Season the meat mixture with the salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan and bake for 1 hour.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis

Copyright 2007, Robert Irvine, All rights reserved

Recipe Summary
Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings

Photos to come!!

Ingredients:
Red Pepper Coulis:
3 tablespoons cornstarch
1 1/2 cups vegetable broth
3 ounces (6 tablespoons or 3/4 stick) butter
2 roasted red bell peppers, seeded and peeled
1 clove garlic

Polenta:
2 cups vegetable stock
2 cups heavy cream
1 cup cornmeal
1 cup grated Parmesan
Salt and pepper

Vegetable Ragout:
1/8 cup olive oil
1 onion, medium diced
2 cloves garlic, chopped
1 zucchini, medium dice
1 yellow squash, medium dice
1 small eggplant, medium dice
3 tablespoons tomato paste
1 tablespoon chopped fresh parsley leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup kalamata pitted black olives, cut in 1/2 (I left these out - hate olives)
Kosher salt and freshly ground black pepper
2 fresh plum tomatoes, diced (I left these out too - hate tomatoes!)
6 to 8 sprigs fresh basil

Directions:
For the Coulis: Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.

For the Polenta: Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.

For the Ragout: Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.

To plate: place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

Sloppy Joes

Courtesy of Ellie Krieger, Food Network.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 servings

Pictures to come!

Ingredients:
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Directions:
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Nutrition Information
Nutritional Information per Serving	Calories 248
Carbohydrates 37 grams	Total Fat 4 grams
Saturated Fat 1.1 gram	Protein 18 grams
Fiber 7 grams	Sodium 535 milligrams