Butternut Squash Soup with Roasted Red Pepper Puree

I've been making this for years, and MAN is it yummy!!  Cooked up a fresh batch just this past week, delighted to discover that it's Whole30 compliant.  YAY!!

Inspirational Source:  Either Bon Appétit or Gourmet Magazine but for sure it was the 11/03 issue!!  Somehow my notes got mucked up over the past 12 years.

Ingredients:

2 tablespoons olive oil

2 large onions, chopped … I like the sweet onions, but this is optional
4 garlic cloves, minced or coarsely chopped
2½ pound butternut or acorn squash, peeled, seeded, cut into 1-inch pieces … or simply a 2 lb. package of pre-peeled and cut up squash - keep it simple friends!!
5½ cups vegetable or chicken broth (I use 3 cans + water to make 6 C. total or a 32 oz. carton plus 1½ C. of water)
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

Instructions:

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and the broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Puree soup with an immersion blender or in batches in a regular blender until smooth. Return puree to pot. Add the thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.

Ladle soup into bowls. 

 Now this is usually where I stop and start diving in ... I haven't bothered to make the roasted red pepper puree since the first time.  It was good, but not really worth all the extra effort for a day to day quick meal!!  However if you’re doing this for a special dinner … continue reading!

Swirl 1 tablespoon Roasted Red Pepper Puree (optional) into soup in each bowl.

This can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.  Makes 6 first-course servings (approx. 10 C. total).

Per serving (including red pepper puree): calories, 200; total fat, 8g; saturated fat, 1g; cholesterol, 0; fiber, 8g

Roasted Red Pepper Puree

1 cup coarsely chopped drained roasted red peppers from jar (or roast your own on the grill)

1 tablespoon extra-virgin olive oil
2 garlic  cloves, chopped
1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)  Makes about 3/4 cup.

Per tablespoon: calories, 15; total fat, 1g; saturated fat, 0; cholesterol, 0; fiber, 0

Caprice on a Stick

Everything's better on a stick, right?  This one is blessfully easy and really requires no time or cooking skills.  Easy peasy lemon squeezie - and always a hit.

You'll notice no quantities on the ingredient list ... just buy enough to serve the crowd you're feeding.

Ingredients:

• Grape tomatoes, washed & dried
• Fresh basil leaves
• Small fresh mozzarella balls
• Fresh ground pepper
• Light olive oil
• Aged Balsamic vinegar

Directions:

1. Skewer a tomato, a folded basil leaf, and a mozarella ball on a toothpick.
2. Arrange on the serving platter, then from a high vantage point, grind a light sprinkle of pepper.
3. Lightly drizzle olive oil on top of the skewers.
4. Serve with a side of balsamic vinegar in a dish for dipping.

Lamburgers with Feta, Arugula, Kalamatas, and Sundried Tomatoes

I discovered this one earlier this month via Saveur (my most favorite cooking source!!) and have already made it three times.  I've made only slight modifications to the quantities, more because of the package sizes that are conveniently sold than anything else.  Everyone went for seconds - the flavors are magnificent!!  

Lamburgers with Feta, Arugula, Kalamatas, and Sundried Tomatoes

Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.  I think I may need to stop by next time I'm in the Big Apple.

Ingredients:

Burgers

• 2 tbsp. plus 2 tsp. extra-virgin olive oil
• 1/4 C. minced yellow onion
• 1 lb. ground lamb
• 6 oz. ground pork
• 1 tbsp. dijon mustard (omit for Whole30)
• 1-2 tsp. each finely chopped fresh parsley, mint, and dill
• 1 1/2 tsp. dried Greek oregano
• 3/4 tsp. ground coriander
• 3/4 tsp. ground cumin
• 4 cloves garlic, finely chopped
• 2 scallions, chopped
• Kosher salt and freshly ground black pepper, to taste

 Garnish

• ⅓ cup crumbled feta cheese  (omit for Whole30)
• 10 leaves baby arugula
• 10 kalamata olives, pitted, and roughly chopped
• 12 sun-dried tomatoes in oil, drained and roughly chopped
• 1 tbsp. fresh lemon juice
• 4 hamburger buns, toasted (omit for Whole30)

Directions:

1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. 
2. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1"-thick patties; set aside.  
3. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. 
4. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper.
5. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.
6. To make this Whole30 compliant, omit the dijon, feta, and buns - serve on top of a large bed of arugula. 

You can totally make a bunch of these and freeze them for a quick weeknight meal.  Freeze them flat, then store them in an airtight container or zip-lock.

Caramelized Onion and Goat Cheese Tart

I took a class at the Ashburn Cookology class a few years ago, courtesy of a gift certificate my dear husband gave me on some occasion.  We were doing a class with the theme of pies/tarts, and this was one of Executive Chef Brad Spates' selections.  DELICIOUS!! 

Ingredients:
1 sheet of prepared puff pastry
1 onion halved, and sliced
3 oz. chèvre goat cheese
1T butter

Directions:
Melt butter in sauté pan over medium high heat. Add butter and caramelize onions, stirring constantly for five minutes until they are nicely browned. cut puff pastry into squares and place chunk of goat cheese and caramelized onion in center, fold edges over slightly and bake at 400F for 14 minutes.

Authentic Boiled Dumplings

This recipe came from Susan Chen, who was a Chinese student attending school in the US.  Over the winter holidays, many schools actually shut down the dorms, leaving foreign students stranded if they didn't have anywhere to go, or didn't want/couldn't make the trip home for the duration.  I forget if it was through our church, or another organization, but my folks opened their home to host a student, and this is where we met Susan.  

I have two tangible memories from her visit - this recipe, and a tiny pink origami swan, which still lives on my Christmas tree 30 years later.  I don't know where Susan is now, but I hope she's well and think of her every Christmas when her swan goes up.

Ingredients:

1 head Chinese cabbage          

1 lb. ground pork    

3-4 T. soy sauce

1 egg, beaten  

pepper

1 T. sesame oil

1 t. ground ginger

Gyoza/Pot-sticker wrappers

Directions:

Break off individual leaves, rinse well.   

Chop leaves to a purée, then squeeze excess water out by the handful and put cabbage in bowl.  Add other ingredients, mix well.   

Wrap in Sticker/Pot-sticker wrappers; fold and seal.  

Cook 7 to 10 minutes in boiling water until they float and meat inside is done.

Mediterranean Salsa

Source:  Allen Nudèl’s friend Susie Dillard.  I don't know who Susie is or was, but Allen was a classmate of mine in Grad School at UC Berkeley.  This salsa is seriously incredible - and a nice deviation from your traditional Latin salsas.  

To use it with the context of a Whole 30, you could probably put it on top of a fish ... sounds pretty good now that I think about it!

Ingredients:

6 oz. Jar marinated artichoke hearts

3 fresh vine ripened tomatoes

1 lg. clove minced garlic

¼ C. chopped black olives

¼ C. fresh chopped basil

salt/pepper

Tortilla chips (Tostitos scoops are best)

Directions:

Drain and chop artichoke hearts.  Chop tomatoes.  Combine artichokes, tomatoes, garlic, olives, basil, salt, and pepper in a bowl.  Serve with chips. 

           

NOTE:  The longer this is allowed to sit refrigerated, the better it gets.

Carol's Puff Balls [Profiteroles]

Growing up I spent Saturday mornings at Mrs. [Carol] Gates' house on Myrtle Ln, taking my piano lesson.  She was practically a second grandma to me, being only a decade younger than my own, and Mrs. Gates was an important part of my growing up.  Despite the difference in age, she seemed to "get" me as a teenager, and while we worked a lot on Mozart pieces, she was just as happy with me learning Beatles ones.  I recall at least one Saturday AM where we didn't even play a single note, after spending the whole 30 minutes talking.

Mrs. Gates passed away last year, and I still think so fondly of her.  I think it would tickle her to know that one of her recipes is now immortalized on the internet ... and it's a good one.

This is written up for a savory use, but you could just as easily fill it with pastry cream, ice cream, caramel, or whatever floats your boat.  Some call these Profiteroles ... others simply Puff Balls.  Same great thing no matter how you dress it up or down.

Ingredients:

½ C. boiling water

¼ C. butter

½ C. flour  

2 eggs

tuna, chicken, or shrimp salad

Directions:

Put water in saucepan; add butter.  Stir until melted.  Add flour and stir mixture vigorously over low heat until it forms a ball in center of pan.  Remove from stove, let stand 5 minutes.  Add first egg, beat until smooth, then add the second.  Beat until satiny smooth.  Put dough on greased baking sheet in lumps the size of a walnut.  Bake at 425°F for 10 minutes, then at 325°F for 10 minutes.  Cool, then split shells in half.  Fill with chicken salad, tuna salad, etc.  Serve chilled or at room temperature.

Gruyère Cheese Gougères

Source:  Keller, Thomas.  The French Laundry Cookbook.  New York:  Artisan, 1999, p.48.

1 C. water

7 T. unsalted butter

1 T. kosher salt

pinch sugar

1¼ C. all-purpose flour

4 to 5 large eggs

1¼ C. grated Gruyère (5 oz.)

Freshly ground white pepper

Preheat the oven to 450°F.  Line two baking sheets with Silpats or parchment paper. 

In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil.  Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes.).

           

Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly.  Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture.  Stop the machine and lift up the beater to check the consistency of the batter.  The batter in the mixing bowl should form a peak with a tip that falls over.  If it is too stiff, beat in the white of the remaining egg.  Check again, and if necessary, add the yolk.  Finally, mix in ¾ cup of the Gruyère and adjust the seasoning with salt and white pepper.

           

Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter.  Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking.  Sprinkle the top of each gougère with about ½ teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape.  Reduce the heat to 350F. and bake for an additional 20 to 25 minutes.  When the gougères are done, they should be hollow; the inside should be cooked but still slightly moist.  Remove the pans from the oven and serve the gougères while hot.  Makes about 4 dozen gougères.

Goldilocks Chili Con Carne

This is hands down my *favorite* chili recipe, and we enjoyed it for dinner today.  I stumbled across it on the web a year or so ago, and I've probably been half of Ulla's page views for this recipe since then.

I've modified it to my tastes and encourage you to do the same.  Don't like beans?  Leave 'em out.  Like things spicier?  Add extra chipotle.  Make it yours!

If you leave out the beans, this is Whole30 compliant.

Ingredients:

• 1 - 1 1/2 pounds ground grass-fed beef, or a blend of beef & turkey
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 tablespoons Penzey's regular chili powder
• 2 teaspoons dried Mexican Oregano
• 28 oz. can diced tomatoes
• 4 oz. can tomato paste
• 1 red, orange or yellow pepper, diced
• 1 can kidney beans, drained and lightly rinsed  (OPTIONAL - OMIT FOR W30)
• Salt, chipotle powder, and pepper to taste

Directions:

1. Brown meat in large heavy pot at a medium high heat, drain excess fat if desired.
2. Add onions and garlic; sauté until soft about ten minutes.
3. Reduce heat add tomatoes, beans, peppers, and spices. Salt and pepper to taste!
4. Simmer as long as you have time for, or dig in right away.

Simple and delicious: Pan Seared Scallops, Caesar, and ProsciuttoWrapped Melon

Amazingly simple and delicious dinner last night ... Pan seared scallops, paleo Caesar salad, and prosciutto (cured only with salt, no nitrates) wrapped melon.

The prosciutto came from Wegmans - ask for it from the deli counter. The Caesar dressing is slightly modified from Primalpalate.com. http://www.primalpalate.com/paleo-recipe/caesar-dressing/

Ingredients

• 1 Egg Yolk brought to room temperature
• 1 Tbsp Dijon Mustard (not whole30)
• 1/2 cup Light tasting (VERY IMPORTANT!!) olive oil 
• 4 cloves Garlic, pressed or minced
• 4 whole Anchovy Filets
• 1 tsp Black Pepper
• 1 Lemon, juiced (can use lime juice in a pinch like I did last night)

Instructions

Put everything except the oil into a tall container like a Pyrex measuring glass or whatever came with your immersion (stick) blender. Blend well. Ever so slowly, pour the oil in while blending continuously to emulsify it. The slower the better. 

Toss with Romaine and anything. Else that floats your boat in a Caesar. Extra dressing can keep sealed in small containers (minimize exposure to air) for as long as you're comfortable keeping raw eggs refrigerated. 

Spinach Dip in Sourdough Round

Ericka Sleight was a lady I knew back in the Nuclear days - we started work together, with 46 of our other soon to be closest friends.  This one's hers.

           

Ingredients:

1 round loaf of sourdough bread

1 pkg. frozen chopped spinach

8 oz. (one cup) fat free sour cream

8 oz. (one cup) fat free mayonnaise

8 oz. (small can) chopped water chestnuts

1 pkg. Spring Vegetable Soup Mix

3 green spring onions (chopped)

Celery Salt (to taste)

Black Pepper (to taste)

Garlic powder (to taste)

Parsley (to taste)

Directions:

Thaw, rinse and drain the chopped spinach in a colander (squeeze out excess water).  Chop the onions and water chestnuts.  In a bowl, mix all ingredients together.  Cut a bowl out of the sourdough loaf saving the top for a lid.  Save the bread from the middle of the loaf and cut into squares for dipping.  Additional sourdough baguettes may be sliced and served as needed.