Chicken Soup for the Blogger's Soul

whole chicken (aprox 4lbs) 
onion (1) chopped
celery (1 1/4 cup) chopped
carrots (1 1/4 cup) chopped
water until it covers the top of the chicken
olive olive 
fresh lemon juice (1/4 T) 
bay leaves (3)
garlic cloves (4)
fresh ginger (1/2" piece) sliced
majoram (1 t)
salt (1 t)
black pepper (1 t)
honey (1 T)


Heat oil with medium heat in a large pot. Add onions, celery, and carrots and cook until they soften. Add water, bring to a boil then lower to a simmer. 


Quarter chicken, remove skin, and add to pot along with seasonings. Simmer for 60-75 minutes. 


Remove chicken and let it cool until you can easily handle it. Pull chicken from bones and return the meat to the soup. Let cook at low heat for about 15-30 minutes. Let it cool and adjust seasoning to taste.


You can also cook some pasta and/or potatoes separately and add to soup before serving.

Pasta Bolognese

(From Sarah!) This is an Italian sauce recipe I learned from my friend Cristina, and tweaked a little bit.  The celery is KEY.  And, if you are not a pork eater, you can use more of the other meat, and it is definitely just as good.  Also, I like to splurge on the San Marzano crushed tomatoes - definitely worth the few extra bucks!
 
pasta 
ground beef (1/3 lb)
ground veal (1/3 lb)  
ground pork (1/3 lb)
celery stalks (2-3 stalks) diced finely
carrots (2-3 medium) chopped
onion (1 medium) chopped
garlic (2-3 cloves) crushed
olive oil 
salt & pepper (to taste)
red pepper flakes (to taste)
parsley (to taste)
basil/oregano (if desired, to taste)
crushed tomatoes (2 big cans)


Pour a few tablespoons of oil into a large sauce pot, and heat on medium. Add meat, celery, carrots, onion, garlic, and spices to taste. Saute until meat is cooked through, stirring consistently to break up the meat and make sure the veggies don't burn.


When all is cooked, add crushed tomatoes, stir in, and reduce heat to low/medium. Let simmer for about 45 minutes, stirring every 5-10 minutes, and adding more spices as needed.


Cook pasta according to directions on package. Serve sauce over pasta and top with grated cheese if you'd like.


*If it tastes a bit bitter, you can always throw a bit of wine or balsamic vinegar in there to sweeten it up!

Meyer Lemon & Thyme Truffles

Matt & I made our local friends various kinds of truffles this year, and this was one of my favorites!  The lemon and thyme give them a little bit of a different spin, so not all may love, but if they suit your tastes, they are a real treat!


70% Cacao Bittersweet Chocolate (9 oz) chopped
Heavy Whipping Cream (1 1/4 cups)
Fresh Thyme Leaves (1 1/2 tsp)
Fresh Meyer Lemon Juice (1 1/2 tsp)
Meyer Lemon Peel (1 tsp) finely chopped
Cocoa Nibs


Bring cream to simmer in small saucepan. Add Thyme leaves, remove from heat, and let steep for 20 minutes.


Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth.


Stir lemon juice and lemon peel into cream. Stir cream into chocolate. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Drop each truffle into a bowl of cocoa nibs, and turn to coat. Transfer to prepared sheet. Repeat with remaining truffle base. 

Enjoy!!!!! - Sarah

Israeli Salad

Nothing fancy, but close to my heart.  I dice the veggies as finely as possible (without making it into a gazpacho) - that way each bite is nicely balanced.  Israeli Salads are deeply personal.  The ratio of everything is completely up to your palette, but this is the recipe my tongue personally loves (Serves 4):

Not the finest dice, but yummy still!

persian cucumbers (5) diced
small tomatoes (5) diced
red onion (3/4) diced
olive oil (1 T)
lemon (1) squeezed
salt & pepper to taste


*Word about the tomatoes: one of my all time favorites is the Japanese aka Tough Boy aka Momotaro tomato. It is super sweet and flavorful...and expensive and usually only available at Farmer's Markets or the like.  So!  I usually end up using tomatoes on the vine from any grocer.

Veggie Paella with Rock Shrimp

While the veggie paella is pretty nice all on its own, Matt is a fish cutter/butcher, so we threw in some rock shrimp in too :).  I say, make together or separately.


PAELLA
water (1/2 cup)
saffron threads (1/4 tsp)


olive oil (2 Tbs)
red bell pepper (1) diced
onion (1 medium) diced
artichoke hearts (1 can, in water) quartered
garlic cloves (2 large)
paella rice or arborio rice (1 1/2 cups)
vegetable stock (3 cups)
green chard (2 cups) chopped
canned tomatoes (14 oz.) diced
paprika (3/4 tsp)
salt (1/2 tsp)
cannellini beans (1 14 oz can) rinsed
peas (1 cup) shelled fresh or frozen


Bring water to a boil in small saucepan.
Add saffron, cover, & remove from heat.
Let stand at least 10 minutes.


Heat olive oil in large saucepan over medium-high heat.
Add bell pepper and onion, and saute until onion is golden.
Add garlic, and saute 5 minutes more. 
Reduce heat to low.  Add rice and stir to coat with oil.
Add vegetable stock, chard, and tomatoes, and bring to boil, stirring frequently.
Add saffron water, paprika, & salt.
Reduce heat to medium-low.  Cover & cook 15 minutes.
Mix beans, peas, & artichokes into rice, cover, & continue cooking until liquid is absorbed & rice is tender (about 5 minutes).
Remove saucepan from heat.  Let stand 5 minutes & serve with lemon wedges.


ROCK SHRIMP
rock shrimp 
salt
pepper
garlic powder or garlic


Heat a few tablespoons of oil in a saucepan.
Add rock shrimp & spices, & cook until cooked through.
Add to paella and serve with lemon. 

Miso Glazed Scallops with Asian Slaw

I found this recipe a few years ago, and have been making it ever since! We love it, and hope you do too :).


white miso (1/4 cup)
sake or mirin (1/4 cup)
grated fresh ginger (2 Tbs)
sea scallops (1 lb)


rice vinegar (1/4 cup)
sugar (1/2 tsp)
salt to taste
sunflower oil (4 Tbs) or another healthy substitute
sesame oil (1 Tbs)
napa cabbage (1 small head) shredded
carrots (2 medium) peeled & shredded 
shallots (2) thinly sliced


In large bowl, stir together miso, mirin/sake, and ginger. Add scallops, turn to coat evenly, and marinate at least 15 min.


In another bowl, whisk sugar, vinegar, salt, sunflower oil (2 Tbl), sesame oil, and mix well. Add cabbage, carrots, and shallots; toss to coat evenly.


Heat large nonstick frying pan over high heat until very hot. Add remaining sunflower oil to pan. Remove scallops from marinade, shaking off excess (very important!).  Place in single layer in pan. Sear until crisp & brown, about 1 min. Turn scallops and sear until crisp and brown on other side, about 1-2 min.


Place scallops over slaw and serve immediately.  Enjoy!

Beef Pickle Tacos

I have been making these puppies ever since Malo opened and I stole their idea.  Below is the strict Malo recipe, but cut whatever corners you want because beef + tortillas + pickles + cheese cannot go wrong.  Ever.  I tend to use very little oil, the leanest beef, sometimes flour tortillas, and sometimes skip the cooling / tortilla frying if I am hungry and want food in my face immediately.

Actual Original Malo Taco

leanest ground beef (1 lb)
olive oil as little or much as you want
russet potatoes (2) boiled & diced
garlic powder (1 teaspoon)
cumin (1 teaspoon)
oregano (1 teaspoon)
paprika (2 tablespoons)
salt & pepper to taste
corn tortillas
veggie oil as little or much as you want
pickle slices
cheddar cheese (8 oz) grated


Saute ground beef in oil.
Add all spices and cook for 5 minutes. 
Add potatoes and cook for 8-10 minutes.
Remove from heat and let cool for 30 minutes.
Heat corn tortillas in pan and then stuff them with filling.
Close both ends with toothpick.
Fry them in veggie oil about 2 minutes on each side.
Place on paper towels, remove toothpick.
Add cheese and pickles.

Chocolate Mint Cookies

This one's for Jessica! She stopped by today before we went baby furniture shopping and was a big fan. These are truffle-like, pretty, and great for lovers of the peppermint patties. Makes 18 cookies.

butter just for greasing the baking sheets
semisweet chocolate chips (3 cups)
packed golden brown sugar (1/2 cup)
granulated sugar (1/4 cup)
large eggs (2)
dark corn syrup (2 tablespoons)
peppermint extract (1/2 teaspoon)
vanilla extract (1 teaspoon)
all-purpose flour (1/2 cup)
baking powder (1/2 teaspoon)


Preheat oven to 350. Butter three large (18x13") baking sheets.


Melt half the chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.


Beat both sugars, eggs, corn syrup, peppermint and vanilla extract in medium bowl until thickened (3 minutes). Add tepid melted chocolate and beat until smooth. Add flour and baking powder, beat until just combined. Mix in the rest of chocolate chips. Chill the dough for an hour until it develops fudge-like texture.


Sculpting dough into spoon-sized balls, roll around in powdered sugar, and place 6 per sheet. Bake for 8 minutes. Reverse cookie sheets  for heat evenness and continue baking until cracked on top and softly set (8 minutes). Cool cookies on sheets (5 minutes). Using metal spatula, transfer cookies onto racks and cool completely. 


Can be made 2 days ahead. Store in airtight container at room temperature.

Sweet Potato Lentil Stew

Sweet potatoes! I always got'em around. They are super good for you and last forever in the pantry. This is a healthy and inexpensive recipe, guaranteed to feel nice in your belly. Serves 6.

oil splash to saute veggies
onion (1) chopped
carrots (2) chopped
celery (2) chopped
bay leaf (1)
garlic cloves (2-3) minced
curry powder (a lot)
chicken stock (5-7 cups) or water / veg stock
dried brown lentils (2 cups) rinsed
sweet potatoes (2) peeled & diced
peas (4 oz) frozen or fresh
canned diced tomatoes in juice (1)
lemon (1/2)
honey (1 tbl) substitute or omit if you're a strict vegan
cayenne (as much as you want)
salt to taste, I use a ton
pepper to taste
greek or plain yogurt to serve, optional for no-dairy eaters


Heat up oil in a pot or super large saucepan. Add onion, carrots, celery, bay leaf, and some salt.  Stir until veggies soften slightly (5-7 minutes). Add curry powder & garlic. Cook until fragrant (1 minute).  


Add lentils and 4 cups of broth. Bring to a boil, reduce, simmer, cover, and cook for about 10 minutes. Add potatoes and continue covered until potatoes become tender (15 minutes). Add broth as needed to create stew texture.


Add peas and tomatoes.  Warm thoroughly. Taste and add lemon juice, honey, and cayenne as desired. I also throw in cumin, turmeric, and/or paprika sometimes.


Eat immediately or let it sit on lowest heat (but don't let it get too mushy). The flavors solidify more with time.  Serve with greek or plain yogurt.