this one’s a keeper

September 12, 2011 4 Comments

friends, I have a recipe to share with you. I cannot take credit for this recipe ( I rarely do.. with the exception of my roasted vegetable lasagne , which I am convinced will someday make me famous)  I mostly share recipes and tips that I have found along the way.

Tonight’s is no exception.

EXCEPT… I’m being a bit selfish here. Ok I know.. you are shocked. Let me explain.

For Christmas this last year one of my gifts from my mom & step dad was a subscription to Clean Eating magazine. I had heard about it & really wanted to learn more.  I bullied one of my friends into getting it as well, so that we could compare recipes & the front cover & stuff.

whaaat.. I was a nice bully 😉

One of the first recipes that I made was a pork stew/chilish kinda dish. I loved it! Really loved it. When I went to make it the next time , I couldn’t find it anywhere. I searched the magazines( by then I had a few issues) I searched the website. and continued to come up blank. I finally did find it, and made a mental note to bookmark it.

Epic.

Fail.

So The other night when I wanted to make it again.. same process, expect now I had 9 months or CE magazines to go through.

*on a side note… this made me look at my entire stash of cooking mags that I had saved. The one on the TOP of the pile read ’20 best things to try in 2007’*

yes. 2007. I am behind the times.

I recycled all 7 shopping bags of magazines and was rewarded with.. the recipe that I had been looking for. Picadillo Chowder.

Now I am quite naive… I never looked up picadillo and I never looked up chowder. I searched pork in every fashion.

I searched chili.

I searched stew.

It doesn’t matter, because the magazine Gods shined upon and rewarded me for being such a good recycler and then and there I promised to write it on my forehead

share this with you….

I give you Picadillo Chowder .

( picture is missing the black beans. I forgot them)

*1 lb lean ground pork

*1 medium yellow onion

*4 gloves garlic, chopped

*32 ounce low sodium chicken broth

*1 cup Organic black beans , rinsed ( I used the whole can, rinsed)

* 1/4 cup brown rice

* 1 tsp ground cumin ( I like it spicy, so I used a bit more)

* 1 tsp chile powder ( I used chipolte chili powder and more because I like it spicy 😉

* juice of 1 lime

* chopped parsley or cilantro for garnish

Place a large stockpot on medium heat. Add pork & onion and cook for about 3 minutes or until pork is opaque and onion is translucent. Stir in garlic, cook for 2 more minutes.

Remove pot from heat; pour mixture into heat proof container and drain fat from meat. Return mixture to pan and add broth. Stir in beans, rice, cumin & chili powder.

Bring to a boil, then reduce to a simmer for about 20 minutes. Stir in lime juice then continue to simmer for another 15 minutes.

I always put a hot pepper in the middle, then when it’s done, I mash it up for extra heat. What can I say? I like it hot.

The original recipe called for rice browns, which are like little rice pancakes, but the first time I made them I was not impressed, so I haven’t included the recipe. If you are interested, give me a shout out & I will post it for you.

I like to serve it with an extra squeeze of lime juice , fresh cilantro ( parsley for you cilantro haters.. it’s not your fault..it’s hereditary) I forgive you and will always have parsley for you 🙂   I serve it with cornbread & a dollop of greek Yogurt.

and I’m such a poor blogger,that I missed taking a photo of the final dish. I know. my bad.

HOWEVER, I did manage to take a picture the next day when I morphed the leftovers into a wonderful organic corn tortilla soft taco for lunch

is your mouth watering? mine is…..

this recipe has it all in my opinion.

it’s quick

it’s inexpensive

it’s easy

it’s delicious

it’s versitile

it’s what you should make 🙂

and for my vegetarian friends ( you know who you are) you could probably make it vegetarian by using veggie stock & grated Tempeh in place of the pork. I haven’t tried it but may be inclined to do so. Soon.

a special shout out to those of you who ‘like’ me on facebook. Let’s face, it, everyone who like to be ‘liked’ and I am no exception 🙂 If you see a recipe that you like, feel free to share it with friends 🙂

ciao bellas!

Filed Under: Dinner, Main dish, make-ahead, Soup Tagged With: , , , , , , , , , ,

a sea of pink

October 8, 2010 6 Comments

Good morning friends!

( stayed tuned, I promise some food in this post 😉 )

For the last 3 years, my sister, Jodie & I have joined thousands of other women ( and men) to walk 40 miles over the course of 2 days  participating in the Avon Walk For Breast Cancer.

It is quite the commitment to participate. Not only do you need to train for months prior to the actual walk, but EACH individual walker needs to commit to raising $1,800.

Not small change, by any means…

It is truly an amazing experience, one that really cannot be put into words.

I’ve tried to share our experience with a Video Slide show

My sister, Jodie & I had were lucky enough to have our daughters born just  1 month & a day apart from each other. My niece ( and Goddaughter), Alexis & Ali have grown up being ‘sisters’. It’s been so wonderful to watch these two grow up together

they are looking out the window on Christmas Eve for Santa 😉

The girls & Scott ( as well as my Mom & stepdad ) have spent the last 3 years showing up at cheering stations , rooting us on & pushing us (sometimes, I wish physically) and being at the finish line waiting for us at the end of this very emotional experience.

Ali & Lex have been patiently waiting until they were old enough to be able to walk with us.

This winter the  girls each turn 16, meaning that they will be old enough to participate!!

My youngest niece, Mollie, still has many years until she will be able to walk with us in the Avon walk, but we found another walk this past weekend that she was able to join us in..

Making Strides against Breast Cancer..

so early Sunday morning, the 5 of us, donned in pink, headed to Beantown to participate in a 6 mile walk around The Charles River for breast cancer awareness.

at every mile marker, Mollie got a snack..

this was mile 1

like her Aunt, she loves food!
we need to find a cure….

these two walked arm & arm for most of the walk 🙂

After the walk we stopped one of my favorite restaurants, Rustic Kitchen, on the way home so that the girls could have some hot cocoa & Jodie & I could have a glass of wine… but when I saw the menu Pumpkin beer .. I just had to have my sister try it.

this is a horrible, distorted photo of us, but I wanted to share her first Pumpkin brew with all of you!!

NOW…  since this is supposed to be a food blog…   I give you

CHILI !!!

full disclosure… this is in no way shape or form nearly as professional as my friend Cecelia‘s award winning chili, but for a yankee girl, it didn’t come out that badly

(plus 😉 I was able to assemble it at 5 am & come home at the end of the walk to dinner waiting for me)

my recipe:

2 pounds ground chuck

2 teaspoons cumin

3 assorted peppers

2 large onions

a carrot

2 garlic cloves, peeled

2 large cans of tomatoes

OR

fresh tomatoes

( all of my veggies came form Plato\’s Harvest Organic Farm )

1 can of white beans, rinsed & drained

1 can of kidney beacons, rinsed & drained

chili powder ( to taste)

a few banana peppers ( feel free to omit if you don’t like thigns a little bit spicy..)

I started by browning up the ground beef, seasoning with salt & pepper & cumin.

before the cooked ground beef makes it to the crock pot, I pour it into a fine mesh strainer to remove excess grease

)))grease(((

once strained, put it in the crock pot

Place the onion, peppers , garlic & carrot in a food processor. Pulse until the veggies are about the same size as the ground beef crumbles. add to the saute pan & saute for a minute, picking up any leftover browned bits from the beef.

((love hiding me some veggies in a family meal ;)))

Have the veggies jump on in the crock pot with the beef.

add the tomatoes & chili powder;  Stir to combine, then place the banana peppers right on in the bathtub of chili… they’re going for a nice long steamy bath !!

( a special little treat for the spicy chef)

I cooked it on low all day long… adding the beans about an hour before we wanted to eat.

I view chili like I do oatmeal & more oatmeal

the perfect base for TOPPINGS!!

it’s all about the toppings!

And look what Scott had waiting for me when I got home?

YUM!

I leave you with this picture of the girls’ arms locked together.

note the breast cancer symbol between them? Pure coincidence!!

Oh! I almost forgot.. the Avon Foundation’s Boston office asked me to give a speech at an introduction event tomorrow for future potential walkers!!

Wish me luck!! ( ahem. I’ve never actually spoken to a crowd in public before…)

Filed Under: Soup Tagged With: , , , , , ,

Kale soup

September 29, 2010 6 Comments

mmm…. Kale…. one of my absolutely favorites. I don’t really know when this happened.. I don’t exactly remember eating kale as a child, but somewhere along the open road of life, kale & I met and  the rest is history..

So when our CSA share from Plato\’s Harvest Organic farm contained not only one, but TWO types of kale to chose from. I was a bit delirious

and leeks!!!

I could barely contain with the excitement of making kale soup!!

I’m serious.  this was possibly the highlight of my week.

my recipe..

1/4 cup olive oil

2 onions, halved & sliced thinly

6 links of Hot sausage, cut in half lengthwise & cut into half-moons

3 garlic cloves, smashed

2 quarts chicken stock ( I had one quart homemade & 1 quart reduced-sodium store bought)

large can of whole tomatoes ( or fresh prepared)

2 bay leaves

2 pounds potatoes, scrubbed clean & cut into quarters (I used baby potatoes.. if you used larger ones, cut in inch size pieces

1 large bunch of kale , rinsed & leaves torn form stems into bite size pieces

I parmesan cheese rind ( I save them when I get to to the end of the cheese & freeze them just for soups like this 😉

1 can each red kindney beans & white cannelloni beans, rinsed & drained

1 teaspoon paprika

cayenne pepper to taste ( I like mine on the HOT side )

salt & pepper

Heat oil over medium heat in large dutch oven; add onion, sausage & potatoes. Sprinkle with salt & pepper.

Allow to cook for about 5 minutes, stirring occasionally (everything will start to caramelize)

Add the garlic, stirring immediately then add the stock, tomatoes, bay leaves & cheese rind; bring to a boil.

Add the kale all at once and push down into the hot liquid. Add the remaining spices, reduce to a simmer & cover.

Cook until taters are tender.

Remove bay leaves  and enjoy!!


I served it with bread from our bread share…

and individual apple crisps for dessert

topped with whipped cream & apple butter

oh.

yeah.

Filed Under: Soup Tagged With: , , ,

Chilled Cucumber Soup & homemade refrigerator pickles

July 27, 2010 2 Comments

Here is what we received this week from Plato’s Harvest Organic Farm

Is this not a beautiful rainbow of goodies??? Does it get any better? I think not!

Here is an easy-peasy way to whip up a chilled soup for those lazy hazy dog days of summer..

my super-loyal pup, Fenway on her birthday

6 good-sized cucumbers ( or 8 smaller ones) ; peeled & seeded & roughly chopped
1/2 of a sweet onion, chopped
1 jalapeno pepper, seeded & chopped ( it gives just a hint of heat, if you don’t like that then only use half)
2 cloves of garlic, peeled & smashed
1 cups of plain Greek yogurt (you should be buying this stuff all the time)
3 tablespoons Extra virgin olive oil
3 Tablespoons white balsamic vinegar
1 tablespoon each, cilantro, dill , mint & chives
1 tablespoon honey
1/2 teaspoon cayenne pepper
zest of 1 lemon

salt & pepper
chicken stock

Add all ingredients to a blender &  ( yup.. toss them all in there together!) process until smooth. Add enough chicken stock to be a medium-thickness consistency. ( I used about 3/4 cup) Season with salt & pepper.

Chill for at least 2 hours so that flavors can meld together. Serve garnished with chopped chives & a sprinkle of lemon zest.

Ahh!! refreshingly delicious! ( and quite healthy, too!)

Now… with an abundance of cukes, I decided to try to make Rachael Ray’s Quick Refrigerator pickles

here is what you need to gather

oh, and a Mason jar 🙂  There is something about Mason jars that I just love.. I store my sauces, my herbs, my soups.. I just love them 🙂

I made a few variations to her recipe (don’t I always?)

Her ‘eyeball’ of 1/2 cup vinegar was not nearly enough.. maybe my super-awesome Mason jar was too big, but I needed about 1/3 cup more vinegar.

I also chopped the garlic and didn’t add it to the vinegar mixture until I was about top turn off the heat from the mixture. I really don’t like the taste of over-cooked garlic.. By adding it at the last minute, the sharp garlic flavor was able to mellow without any trace of bitterness.

I also cut my cukes into rounds rather than angles. I’m a rebel like that 🙂

The last change that I made was adding some whole black peppercorns. I’m a pepper fanatic, so the thought of my pickles a-marinating without pepper brought me to tears. *snif*

I ran the jar under warm water before I added the cucumbers and the halfway cooled liquid just so the there wasn’t any issue with the pouring hot into cold & glass breaking nightmare.

These came out really good. I recommend letting them sit overnight in the fridge before eating them.. it took that long for the flavors to come together  in that perfect sweet/ sour flavor.

And as fast as I typed this blog, my zucchini in my garden has grown another 4 inches…..  it’s pure magic!

xoxox

Filed Under: Soup

Week 3

July 6, 2010 Leave a Comment

Week 3 of our CSA was a bit different for us. I was not able to go due my recent leg surgery, so Scott & Ali went without me 😦

Although I really did miss going, I think hat the two of them going on their own was a great experience for
the two of them!

Scott picking the peas..

Here is what we received week 3..

And here I am after hobbling from my new home, the couch, to explore our bounty

with Ali’s help, or course!

She & I sat on the couch & shelled the peas together.. Scott steamed them & served them with a little bit of unsalted butter & salt & pepper… delicious!

The swiss chard was rainbow chard.. so many colors!! Scott sauted it with olive oil, salt & pepper & some chopped onion ( are you noticing a pattern here?)

Again, tasty AND colorful!

With all of the lettuce that we received, I tried to think out of the box as to how to utilize it.;  I spent some time researching & came up with Emeril’s lettuce soup.

I agree, at first it sounded a bit strange, but I as I read the recipe , I thought that it reminded me of any cream-type soup, so I gave it a try.

WOW!! it was so light & flavorful ( not to mention healthy!) I’ve made it a few times now, although I have added 1 chopped jalapeno pepper to the recipe for just a little kick.

I’m still a week behind in my blogging, and have promised more recipes. I am starting to feel a little bit better ( depending on the day) , so as I work my way back into my kitchen, I will have more yummy recipes ( and pictures ) to post…

xoxoxo

Filed Under: Soup
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