Potato & Pear Soup

I own too many jackets. Coats. Outerwear. Whathaveyou. I need to lose a few.  I have donated so much clothing in the past month. Downsizing apartments and, therefore, closets will do that to a girl. But I can't cut back on jackets.

Is that weird? I mean I guess most people (ehemm.. ladies) own too many purses or shoes or something else at least multiseasonal. I own like maybe 6 winter coats.

I've noticed it's a problem recently, because they barely fit into the space I've been designated to stuff them. 

I've also noticed it's a problem, because as it gets chillier and I'm a working woman again, I don't really own a decent coat to wear to a real adult job in the fall. I don't really own too many clothes to wear to said real adult job either, but I'm working on that.

So like.. do I really need to buy another coat? Or can I tough it out until winter? Hmm.. First world problems.

Considering the weather is supposed to be 80 all next week and I don't get paid for a month, I'm going to go with the latter. The temptation is there though. Ugh. Not good things.

Potatoes. Pears. Soup. All good things.

This is a pretty simple soup in both taste and instruction. It's a good weeknight homemade meal. I've been really trying to focus on quick and easy lately. I'm trying to be seasonal and healthy as well. Try it with me! Gooo us!

Soundtrack: You won't make it through the whole thing, but that leaves plenty of time to dance later!




Potato and Pear Soup
Serves 3-4

1 tbsp EVOO
1 small onion, diced
1 c diced fennel
2 cloves garlic, smashed
1 carton (32 oz) chicken or vegetable stock
1 small sweet potato, peeled & cut into 1" cubes
6-7 yukon gold potatoes, cut into 1" cubes
1 tsp smoked paprika
salt & pepper
2 medium Anju pears, quartered
jalapeno oil  to finish (optional)

In a medium stock pot, heat 1 tbsp of EVOO over med-low heat. Add onion, fennel and garlic and saute for about 10 minutes, until onion begins to soften and is aromatic.

Add stock, both potatoes and paprika. Season to taste with salt and pepper. Raise the heat to med-high and bring to a boil.

Reduce the heat to med-low and simmer. Cook the potatoes for about 10 minutes, until potatoes are almost soft enough to mush with a fork. Add pears and cook for another 2-3 minutes.

Remove from heat.

Using an immersion blender, puree the soup until desired texture. (Alternatively, you could cool the soup, transfer to a blender or food processor and puree. Don't add boiling hot liquid to a food processor blender though, it could explode!)

Ladle into bowls and finish with jalapeno oil. 

Curried Turkey Chili

Sometimes I wish that a picture could capture and share taste. I can post a picture for you and make you drool over what I've made, but unless you feel like laboring in the kitchen yourself, I can't really share with you. And.. I'm all about sharing.

Today, I wish I could share the feeling of eating something warm on a the first chilly (or in this case chili.. har har har) day of the fall. The smell of a newly lit pumpkin candle. The satisfaction of a few crunchy leaves on the ground. The beauty of a bright sunny day that doesn't make you run and hide indoors because it's just too hot. 

I wish I could share opening a new jar of my mom's homemade concord grape jelly. Or pulling on a sweater outside for the first time in months (I've been rocking one every day indoors for months now, but that's just an over-air conditioning issue).

But I'm sure you have your own favorite fall stuff. Please share it in the comments! Fall is my favorite season so get ready to listen to me raving on about it for the next couple months.

Make a chili. Make a soup.. or a stew. Make an apple dessert. Throw some butternut squash into something. Drink a pumpkin beer or three. Fall is about comfort. It's not too hot, not too cold. It's cozy. Let's share that.



Curried Turkey Chili
Serves 3-4

1 tbsp EVOO
1 lb lean ground turkey
2 cloves garlic, smashed
1 small onion, diced
2 tbsp chili powder, divided
2 tsp curry powder, divided
1/2 tsp smoked paprika
1/2 c chicken stock
1 tbsp flour
1/2 tsp oregano
1 tsp ground cumin
1 tsp coriander
1 can diced tomatoes
1 red bell pepper, diced
1 sweet potato, peeled and cubed
salt & pepper

In a medium dutch oven or stock pot, heat 1 tbsp EVOO over medium heat. Add turkey, garlic, onion, 1 tbsp chili powder, 1 tsp curry powder, and 1/2 tsp smoked paprika. Add a couple small pinches of salt and pepper. Saute the meat until browned, stirring every couple of minutes.

While the meat is browning, whisk flour into the chicken stock until combined.

Once the meat is browned, add flour and stock mixture, oregano, cumin, coriander, diced tomatoes (including juices), bell pepper and sweet potatoes. Increase the heat to medium-high and bring this to a boil.

Once chili is boiling, reduce the heat to medium-low and simmer, covered, for 35-40 minutes, stirring occasionally. Salt & pepper to taste. Serve warm.

Roasted Radish and Sweet Potato Salad

Happy Memorial Day long weekend all! Hope everyone is enjoying the weather, time off and relaxation...with beer! 

Being that it's Memorial Day weekend and the sun is shining so beautifully, you might be under the impression it's about time to put away your dutch oven for the winter and let it collect dust until the air is crisp again.

You might think that your dutch oven actually needs to be swapped out for white pants. 

You're probably right, but I've never been one to follow rules like that anyway. Liberty, justice and the ability to wear white pants year round for all!

Soundtrack:


Roasted Radish and Sweet Potato Salad


1 tbsp EVOO
2 cloves garlic, smashed and coarsely chopped
1 large sweet potato, peeled and cut into 1/2 cubes
1 1/2 - 2 c radishes, cleaned and halved
1/2 tsp ground coriander
salt & pepper
1/4 c white wine
3-4 handfuls baby spinach
1/2 tsp white balsamic vinegar


Preheat oven to 350 degrees.


Heat the EVOO in a large dutch oven on a stove top over medium-low heat. Add the garlic and sautee for 4-5 minutes, or until fragrant.


Add the potatoes, radishes, coriander and salt (about 1/4 tsp kosher) and pepper. Sauteed for 3-5 minutes. Add white wine, raise heat to medium-high and cook for 3-5 more minutes, stirring frequently, until reduced slightly.


Cover the dutch oven and place in the preheated oven. Cook for 10 minutes, remove from the oven. Stir and return to cook for another 10 minutes.

Remove from the oven, uncover and allow to cool slightly. Add fresh spinach and white balsamic vinegar. Toss to coat. Serve room temp or cold.

African Peanut Stew

It was brought to my attention yesterday that I am a non-discriminatory snacker. An equal opportune-snackist, if you will. Pretty much... I love all the snacks. I never really thought about it before, but it's so true! 

If someone argued that pretzels were a great snack, I might agree. Cheese and crackers? Delicious. Fruit? Yum. Chips and salsa? Sure!  Fruit snacks? Fruit leather? Muffins? Ok, pretty much all baked goods (I won't waste your time by listing them all). Chocolate (ahhh peanut m&ms)? Oh YES. Marshmallow fluff straight from the jar? Personal fave. Basically if it's in front of me and I'm hungry.. I'm snacking on it. Anyone else? 

I mean, not to say that I sit around stuffing my face.. I totally don't. But ya.. I like to nibble. On all the snacks.

It can't just be me... Please tell me we have snacks in common.

As I made this delicious and aromatic peanut stew tonight, I snacked on some awesome cheese and crackers. And they were awesome. Why is cheese so good? Someone please tell me.

Dill havarti + Toasted Wheats

And why is this stew so good?

It certainly doesn't look all that good. But, I saw it and I had to have it.

And I'm really glad I tried it out! My instincts rule.

I found the recipe for this African stew at this adorable blog Figsinmybelly just this morning... aaanndd less than 12 hrs later I was enjoying my own version. Hey, what can I say? I was sick of soup and needed a new comfort food.

And hooommmyygooodddd I'm sooo glad I tried it! Score, points, winning, etc. I obviously made a few substitutions, as suggested in the blog post, so for the original recipe please go here or here. As you can see from the difference in the photos on Figsinmybelly, depending on the amount of broth or peanut butter added, you can thicken this stew to your liking. I liked the thicker version a lot. A lot. I kept the basic sauce recipe the same (except increasing some spices because I added chicken).

PS Here's a boy who looks bored. Be happy you're not this bored. 
If you are, 

Soundtrack:

  Tensnake RA 187 - Resident Advisor Podcast // 12-28-2009 by Tensnake

African Peanut Stew
Adapted from Figsinmybelly, G-nut Stew
Serves 4

2 tbsp EVOO
1 med onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tsp ground cumin
2 tsp ground coriander

3 med chicken breasts, cubed
1 large sweet potato, peeled and diced
1 1/2 tsp salt
2 c chicken broth
1 green bell pepper, diced
1 15-oz can chickpeas
1/2 cup chunky peanut butter (or more to taste)

1 15-oz bag baby spinach

4 scallions, diced

In a large stockpot or dutch oven, heat the oil over medium heat. Add onions, garlic and ginger and saute for about 5 minutes (if cooking in a dutch oven add a bit of broth to keep things moist). 

Add cumin, coriander, chicken breasts and sweet potatoes. Continue to saute for another 5 minutes (if using a dutch oven, add broth as necessary to keep things moist).

Add salt, broth, green pepper and chickpeas. Bring the stew to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes or until chicken is cooked though and sweet potatoes are soft.

Add peanut butter and stir until combined into the sauce. Continue to cook for another 5 minutes.

Remove from heat and immediately stir in spinach, adding a handful at a time until wilted and mixed in completely.

Serve with rice, quinoa or couscous (I served with couscous).

Sweet Potato & Cauliflower Soup

Today, I happened upon this article: Behold the World's Best Christmas Lights.

And honestly. I really really love Christmas. It's my favorite holiday of all time. But that last couple makes me want to puke a little bit.

Now, I'm down for a good bout of wasting time. I do lots of it. All the time, I'm wasting it.

But come on... reeeeaaaally? 

What do you do with all that shit during the year? Those people probably have to rent a storage locker just to accommodate this insane hobby. (Can you call this a hobby? More like hoarding.) Then what if someday they decide they feel bogged down by all this extra tinsel and stop paying for their rental? Can you imagine Barry Weiss's face upon buying a storage locker filled with this junk? (It's a Storage Wars thing.)

And I hope that they bought most of this shit on sale in past years after Christmas or they've got like $1 million dollars invested in this Christmas decor nightmare. Not to mention their electric bill. And the storage locker! Oh man, and in tough economic times such as these...

But, look how happy they are! And I guess that's all that really matters in the end isn't it? To each his own. Whatever floats your boat (if it's a sailboat, can I join you?). Etc. Etc. And that's why I'll give it to them. Because if cluttering your house with tinsel, lights, stuffed animals and shiny balls is what makes you happy, then by all means, blow a couple fuses, ruin your vacuum with some tinsel and please get a pair of sunglasses.

Now, where do I find myself a similar parachuting Santa?

I didn't mention food once in that whole post! Oops. Here's a healthy/ flavorful soup recipe just to make up for it!

Soundtrack:

Summer 2011 Sampler by Umphrey's McGee  

Sweet Potato and Cauliflower Soup
Serves 4


EVOO
3 leeks, washed, trimmed of greens and chopped 1/4 in thick
2 cloves garlic, minced
3 ribs celery, chopped
32 oz chicken broth
1 c. water
2 sweet potatoes, peeled and cubed 2-3 in. thick
2 c cauliflower, cleaned and cut into 1 in. pieces
1 tsp ground ginger
1 tsp smoked paprika
1/2 tsp fresh ground nutmeg
salt & pepper


In a medium stock pot, heat a drizzle of EVOO over medium heat. Add leeks, garlic and onions and saute about 5-7 minutes until leeks begin to soften. 


Add chicken broth and water. Raise heat to high, cover and bring to a boil. Once broth boils, add potatoes and cauliflower. Cover the pot and return to a boil. Cook until potatoes are soft enough that a fork meets no resistance when piercing. Check cauliflower for tenderness as well. 


Once vegetables are cooked, remove from heat and season with ginger, paprika, nutmeg, salt & pepper. Using an immersion blender (or transfer to a food processor or blender) puree the soup until just liquefied. Consistency should be coarse, not fully smooth.


Serve hot with bread or croutons.

It's a leek-a-pillar!

Baby food!

Mmm. Bread!

Loves doing dishes. Loves it.

Breakfast Pizza

First, some VINews : Another season for Arrested Development? Oooohhh, exciting!

Now then...

Cracking an egg over a bed of rosemary-sweet potato-hash browns laid out on a whole wheat biscuit and then sprinkling it with hearty pieces of maple syrup-glazed bacon is a pretty rewarding feeling. Never mind actually eating it. Just doing it. (Also, please consider a bed of sweet potatoes for a moment.)

That feeling just grows as the aroma of the different flavors baking together in the oven fills the air.

Maybe you're drinking a Bloody Mary that is garnished with yet another piece of bacon and maybe some avocado. And maybe that's what feels so rewarding. Or maybe you're not, but you should be. And I should be too. Hell, everyone should be drinking a Bloody Mary with bacon and avocado right now.

All of these things have you feeling pretty great. But now I'm going to lay it on you. The most rewarding thing about this breakfast pizza, I mean. Get your head out of the gutter.

Eating it. Duh. I'm sure you saw that coming...

Here's the deal. This is fairly easy to assemble. Takes a little time in the oven. Perfect for brunch guests because you can put it together and then let it bake, while you sip your Bloody Mary and chat. I made my own biscuit "crust" because I love an opportunity to make anything healthier and homemade (I was also slightly less hungover today than I could have been, so there's that too..). You don't have to. You can skip that part and just top any biscuit dough you like!

Soundtrack: Aeroplane - September 2011 Mix! Check DPC for a review!

Aeroplane September 2011 Mix by Aeroplane (Official)

Breakfast Pizza
Serves 3-4


Preheat oven to 400 degrees.


Biscuit Dough


1 c. whole wheat flour
3/4 c. all purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 1/3 tbsp cold butter
1 c. greek yogurt


In the bowl of a food processor, add both flours, sugar, baking powder, baking soda, and salt. Pulse for a few seconds until combined. (Alternately, in the absence of a food processor, whisk the dry together in a large bowl.) Add butter, cut into tablespoon sized pieces and pulse for 15 seconds at a time, until dough resembles tiny crumbs (3-4 times). (Alternately, cut butter into dry mixture using 2 knives or a pastry cutter. This takes forever. Buy a food processor.) 


Transfer dough to a large bowl. Using a fork, stir yogurt into the dough. Once combined, use your hands to knead dough until it forms a ball.


Breakfast Pizza


Biscuit Dough
1 large sweet potato, shredded
1 tbsp canola oil
1/2 tsp dried rosemary
1/2 tsp dried thyme
4 large eggs
5-6 pieces of your favorite bacon
1 tbsp real maple syrup


Preheat oven to 400 degrees. Cover a cookie sheet in a piece of parchment paper. Roll biscuit dough out in a circle until it is about 1/4 in. thick. Set aside.


Heat canola oil in a medium frying pan over medium heat. Add shredded sweet potato and season with salt, pepper, rosemary & thyme. Fry in the oil for about 5 minutes, moving the potatoes every so often.


Meanwhile, microwave bacon for 1 minute between 2 paper towels to begin the cooking process. Remove from microwave and brush with maple syrup. Chop bacon into large, yet bite sized pieces. Set aside.


Once sweet potatoes are begin to soften (about 5 minutes) remove from heat and set aside. 


Place biscuit in the oven and bake for 5 minutes. Remove from oven and reduce temp to 350.


Cover biscuit dough in sweet potatoes. Crack each egg separately into a small bowl or ramekin, then pour (more like a slide) over the pizza, taking care not to break the yoke. (It's ok if you do though, they will just cook harder!). Dot the pizza with pieces of bacon.


Return the pizza to the oven once the temperature has reduced. Bake for 30-35 minutes, or until the whites of the eggs are no longer runny. 

La guillotine.

Crumb-like texture, goopy yogurt.

Dough ball

Holy artery clogging...

Looks a little less than appetizing here..

Much more like it!

Grilled Shrimp Burritos with Zucchini and Sweet Potato

First, let me just clear the air here. I know you're disappointed by the subject of this post and I know who you are. But I promise, the dark chocolate peanut butter bacon truffles are coming soon. I'm tweaking it to turn up the bacon and turn down the peanut butter. And in the meantime, I'm just trying to entertain taste buds and keep things healthy. Because if I talk about how much I ate last weekend one more time everyone that reads this has the right to block me forever. Oh no, I just did. Ok, starting now.

Can I have a bite please?

This week flew by for me. I'm not really sure why that is, considering I never fully recovered from last weekend (ps I didn't mention food) and I've had a really rough time of getting up every morning, but I'll take it! Tomorrow is Friday. And this brings up some philosophical questions for me. Like, will the memory of Stephen Colbert and Jimmy Fallon performing together Rebecca Black's "Friday" ever NOT be the first thing that comes to mind when I think of the final day of the work week? Is it too early in the year to buy a case of Pumking this weekend? Do dogs find weekends confusing? How many hours will Adam spend playing FIFA this Saturday? And many others. I'm deep. In the words of a wise old (just kidding) man, "about as deep as a shot glass." (Dear Jess, yes, I stole that from your dad.)


Most importantly, however, is the age-old question, "What's for dinner?". And no, it's not beef. Ok, sometimes it's beef. But not this time!


Delicious. Healthy. Spicy. Sweet. Easy. Fast. These tacos. PS Adam created the seasoning for the shrimp. He asks that we call him "Skrimp Masta Flex".


Soundtrack: One more (nu?)disco dance party, in honor of the new Magic Tape (14!) ala the Magician, and then we will move on (and I will share my truffle recipe). I swear.

Magic Tape Fourteen by TheMagician

Grilled Shrimp Tacos with Zucchini and Sweet Potato
Serves 2-3


1 lb shrimp, peeled and deveined (ew!)
1 sweet potato, peeled and cut into large cubes
1 zucchini, chopped
1 can black beans
1/2 tsp fresh thyme
1 tsp chili powder, divided
1 tsp chipotle seasoning, divided
1/2 tsp coriander
1/2 tsp ground cumin
1/4 tsp Old Bay
1 tsp garlic powder, divided
1/2 tsp paprika
1 lime
salt & pepper
flour tortillas
pineapple salsa (This is important. I use Wegmans, I'm obsessed)
EVOO


Boil a small pot of water. Add the pieces of sweet potato and par-boil for 2-3 minutes, until just softened. Drain, chop potato to smaller pieces and set aside.


Heat grill and skewer shrimp. Set aside. In a small bowl, combine 1/2 tsp chipotle, 1/2 tsp Chile power, 1/4 tsp garlic powder,1/2 tsp Old Bay, and a dusting of salt & pepper. Sprinkle the shrimp with this seasoning mix and juice from 1/2 the lime. Grill the shrimp for about 3 min on each side until done. After cooking, squeeze the other 1/2 of the lime over the shrimp, chop coarsely, cover and set aside. (Or have a Sue grill the shrimp, while you move on to the next step!) 


In a saute pan, heat a drizzle of EVOO over medium heat. Add zucchini and sweet potato. Season with thyme, 1/2 tsp chile powder, 1/2 tsp coriander, and 1/2 tsp ground cumin. Saute until cooked through, about 5-6 minutes.


Meanwhile, in a small sauce pan (I rinsed the same one from the potato for less dishes) heat the beans over medium heat. Season with paprika and 1/2 tsp garlic powder (And a big thank you to Pepperjack's).


While beans are heating, (yea this is a lot of action at once, it's ok, you can do it!) warm the tortillas according to package directions.


Assemble tacos using beans, zucchini, sweet potato, and shrimp. Top with pineapple salsa and enjoy!

Zucchini: it's so in season! Like white pants!

Check out Sue, sprinkling that seasoning!

Zucchini & Sweet Potato saute.. Ole!

You can just see the spices! Or just Jeremy's thumbs up
in the background... We're also reppen' the Wegs salsa!