Tag Archives: soup

Week of February 16, 2015

Apologies – I had to take another week off. I’ve been working a ton lately, trying to get as much done as possible before the new job starts. I’ve had a bit of trouble catching my breath and decided I wasn’t going to do any meal planning; rather, I just made up combinations of ingredients I had available each evening … or let JW cook for me! How lucky am I? ūüôā

We just got back from a long weekend in Niagara Falls. Because we both felt like we needed to take a breather, and because it was Valentine’s Day, JW and I¬†decided (very spontaneously!) that we would spend the weekend eating out, drinking good Niagara wines, playing (losing!) at the Fallsview casino, reading a good book, and soaking in our hotel’s jacuzzi. It was¬†wonderful. ‚ô•


 Monday РZucchini, leek and bacon pasta

carbonara-pasta-spaghetti

Today was Family Day, a public holiday in Ontario. Unfortunately, we realized too late that all the grocery stores had closed early because of the holiday! We were left to throw something together with what we had in the fridge. We found inspiration at All recipes, and only made a few tweaks to work with what we had on hand.

Ingredients

  • 1 (16 ounce) package pasta
  • 1/2 pound bacon, diced
  • 1 leek (white and light green part only),¬†sliced
  • 3 tablespoons sour cream
  • ground black pepper to taste
  • 1/2 teaspoon parsley, or to taste
  • 1 small zucchini

Instructions

  1. Bring a large pot of lightly salted water to a boil. Cook the pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 8-10 minutes; drain.
  2. Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon onto a plate lined with paper towels. In a clean skillet, cook and stir leek and zucchini until tender, 8 to 10 minutes.
  3. Return bacon to skillet with the veggies and stir in pasta. Gently mix in sour cream and season with black pepper and parsley.

Tuesday РEating out: Kingyo

Photo cred: Kingyo
Photo cred: Kingyo

My supervisor is visiting from out of town¬†on Tuesday, so we are going to go for dinner at Kingyo, one of our favorite restaurants. The food is phenomenal — the most authentic Japanese food I’ve had outside of Japan! My personal favorites are the stone-grilled beef tongue, the fresh grilled mackerel with daikon radish, and the stone bowl¬†slow-stewed pork belly on rice.¬†I can’t wait!


Wednesday РFish stew with fennel

Photo cred: Epicurious
Photo cred: Bon Appetit

JW and I are not the biggest fans of fennel, but it came in our basket this week and I immediately thought to make a fish stew, which my mom made once with fennel and it was simply divine. I found a tasty-looking recipe here.

Ingredients

  • Good glug of extra-virgin¬†olive oil
  • 8 ounces small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4″ thick
  • 1/2 medium fennel bulb, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup dry white wine
  • 2 cups water
  • Kosher salt
  • 1/4 cup cr√®me fra√ģche (I actually used non-fat sour cream)
  • 1 1/2 pounds skinless flounder or fluke fillet, cut into 2″ pieces
  • 2 tablespoons chopped fresh dill

Instructions

  1. Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
  2. Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes. Add water to pot and return to a boil.
  3. Reduce heat and simmer until potatoes are tender, 10‚Äď12 minutes. Stir in cr√®me fra√ģche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
  4. Stir dill into stew; season with salt and pepper. Serve with lemon wedges.

Thursday РGrilled cauliflower salad

Photo cred: Stacey Snacks
Photo cred: Stacey Snacks

I’m still a little obsessed with my new Ottolenghi cookbooks. Here is a simple salad that will make good use of yesterday’s leftover dill and the cauliflower in my basket; I will serve with some fresh salmon, on special at my grocery store this week.

Ingredients

  • 2 tbsp capers, drained and roughly chopped
  • 1 tbsp wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 tbsp cider vinegar
  • Drizzle of extra-virgin¬†olive oil
  • 1 small cauliflower, divided into florets
  • 1 tbsp chopped dill
  • Handful¬†baby spinach or arugula¬†leaves
  • 20 cherry tomatoes, halved
  • salt and black pepper

Instructions

  1. Make the dressing by hand or in a food processor or blender: mix toggether the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding oil in a slow trickle. You should end up with a thick, creamy dressing. Taste and adjust the seasoning if necessary.
  2. Add the cauliflower florets to a large pan of boiling salted water and simmer for 3 minutes only. Drain through a colander and run under cold tap water to stop the cooking. Leave to dry. Once dry, mix with another drizzle of olive oil and some salt and pepper.
  3. Place a ridged griddle pan over the highest heat and leave for 5 minutes to get really hot — alternatively, cook them on the broil setting of your oven until charred (this is probably what I will do). Grill the cauliflower in batches, making sure they‚Äôre not cramped. Turn them as they grill until nicely charred. When done, transfer to a bowl. While the cauliflower is still hot, toss with the dressing, followed by the dill, spinach and tomatoes.
  4. Check the seasoning before serving and add more salt and pepper if necessary. Serve warm, cold or at room temperature.

Friday РSaudi rice and lamb

kebsa 3

A few weeks ago, JW took me to the House of Spice, a tiny store in Kensington Market that he thought I would like. He was so¬†right. They had everything – spices I had never heard of, and others I’d been searching for for years! I got particularly excited when I found a bag of dried limes, which are essential for making authentic-tasting middle-eastern dishes, such as this one.

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 250 g ground lamb
  • 2 dried limes, cut into halves
  • 1‚ĀĄ4 tsp¬†cumin powder
  • 1‚ĀĄ4 tsp¬†cinnamon
  • 1‚ĀĄ4 tsp¬†cardamom powder
  • 1‚ĀĄ4 tsp¬†black pepper
  • 1‚ĀĄ4 tsp¬†saffron, leaves
  • 3 lamb or beef¬†stock cubes
  • 1 tbsp¬†tomato paste
  • 4 1‚ĀĄ2 cups water
  • 2 1‚ĀĄ2 cups basmati rice,¬†rinsed

Instructions

  1. Heat oil in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
  2. Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, stock cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
  3. Add the rice, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.

Week of November 3, 2014

What a crazy last couple of days. I had no time at all to plan my meals as usual¬†on Sunday, as I was so worked up about a big event¬†this morning at work — I was scheduled to be interviewed to talk about my research for the Women In Science program for L’Or√©al. I was very excited and honored, but also¬†very¬†nervous… All told, I think it went well! Now that I’m home, I can finally sit back with a glass of wine and all my cookbooks! ūüôā


Monday –¬†Mustard-honey pork chops

Photo cred: Pinch of Lime
Photo cred: Pinch of Lime

When I got home from work after my exciting/stressful day of interviewing, JW had dinner all prepared. I think he was inspired by this recipe I found recently over at Food — the original has been¬†slightly modified.

Ingredients

  • 2 lbs¬†pork chops (or chicken, if you prefer)
  • 1/3 cup honey
  • 1/8¬†cup Dijon mustard
  • 1/8 cup old-style (grainy) mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Heat a bit of olive oil in a pan over medium heat. When hot, fry the pork on both sides until brown on the outside.
  2. Mix all the other ingredients in a small bowl to combine; set aside.
  3. When the pork is nice and brown, pour the mustard mixture over the chops and let simmer until the pork is cooked through. Serve with salad.

¬†Tuesday¬†–¬†Acorn squash stuffed with farro

This recipe came in my Food & Drink magazine during the autumn. I folded back the page, knowing I would want to try it soon enough. The original calls for pancetta, but I’m going to make it vegetarian.

Ingredients

  • 3 small acorn squash
  • 3 cups chicken stock
  • 1 cup farro
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp finely chopped fresh thyme
  • 1/2 tsp sweet smoked paprika
  • Pinch red chili flakes
  • 1/2 cup dry sherry or white wine
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400¬į. Cut squash in half lengthwise and scoop out seeds and pulp. Put the halves facing down on a lightly oiled baking sheet. Cover tightly with foil and bake for 45 minutes. Set aside. Reduce oven temperature to¬†350¬į.
  2. In a medium saucepan, combine stock and farro. Bring to a boil over medium heat. Reduce heat to medium, and simmer uncovered for 30-40 minutes or until farro is tender but still a bit chewy. Drain any excess liquid and transfer farro to a bowl.
  3. In a skillet, heat olive oil and sauté onions, garlic, thyme, paprika and red chili flakes until fragrant, about 1 minute.
  4. Add sherry (or wine) and simmer, stirring often, until liquid has evaporated, about 2-3 minutes. Add to farro. Season with salt and pepper to taste, and fill the squash bowls with the farro mixture. Bake stuffed squash, uncovered, until stuffing is hot throughout, about 15 minutes.

Wednesday –¬†Curried lentils and sweet potatoes

Photo cred: Smitten Kitchen

This veggie recipe is only minimally tweaked from Deb’s original over at Smitten Kitchen, which calls for Swiss chard (I will replace with spinach).

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 1-inch piece fresh ginger root, peeled and grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons curry powder
  • 1 jalape√Īo pepper, seeded if desired, then minced
  • 4 to 5 cups vegetable broth as needed
  • 2 pounds orange-fleshed sweet potatoes, peeled and cut into¬†1/2-inch cubes (about 4 cups)
  • 1 1/2 cups dried lentils
  • 1 bay leaf
  • 1 bunch spinach
  • salt and pepper to taste
  • Finely grated zest of 1 lime
  • Juice of 1/2 lime

Instructions

  1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
  2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 45 minutes, or until lentils are tender. (Add more stock as needed.) In the last 5 minutes, add chopped spinach. Just before serving, stir in lime zest and juice. Spoon into a large, shallow serving dish.

Thursday –¬†Cod fish soup

Photo cred: Jamie Oliver

Cod is on special this week at my grocery store, and I really felt like some hot fish soup this week. I came across Jamie Oliver’s recipe, and adapted it to fit my taste and the ingredients I have on hand this week.

Ingredients

  • 1 onion, peeled and finely chopped
  • 1 leek, washed and finely sliced
  • extra virgin olive oil
  • 1 kg potatoes, peeled and roughly diced
  • 2 anchovies
  • 1 1/2 cups¬†white wine
  • 2 cups¬†milk
  • 2 cups¬†organic stock
  • 1 kg cod fillet
  • salt and pepper to taste

Instructions

  1. In a large pan, slowly fry onion and leek with olive oil for 5 minutes until soft and tender.
  2. Add potatoes to the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine. Allow to cook down by half before adding your milk and stock.
  3. Bring to the boil and simmer for half an hour until the potatoes are tender. At this point, add cod and simmer for 15 minutes until the flesh flakes away. Season to taste, and serve hot.

Friday –¬†Pearl barley orzotto with¬†wild mushrooms

Photo cred: À la Claude

Apparently, according to Food & Drink, risotto with barley is a thing. I’m pretty excited because the original recipe indicates that “the barley version has the advantage of needing less attention at the stove: just add the stock and let it simmer.” Excellent!

Ingredients

  • 3 tbsp olive oil, divided
  • 1 lb cremini mushrooms, quartered
  • Kosher salt and freshly ground black pepper
  • 1 cup hot water
  • 1 pkg (15 g) dried porcini mushrooms
  • 2 tbsp unsalted butter, divided
  • 1 leek (white and pale green part only, thinly sliced)
  • 2 tbsp finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 2 cups pearl barley
  • 1 cup red wine, such as Gamay or Pinot Noir
  • 6 cups beef stock (approx.), divided
  • 1 cup freshly grated Parmesan cheese
  • 1/3 cup finely chopped chives
  • additional freshly grated Parmesan cheese to serve

Instructions

  1. In a large skillet, heat 2 tbsp oil over medium-high heat.  Add cremini mushrooms and salt and pepper to taste.  Cook, stirring often, until any liquid exuded by mushrooms has evaporated and mushrooms are browned and tender, about 8 minutes.  Set aside.
  2. In a 1-cup microwaveable measure, combine water and porcini mushrooms.  Cover tightly with plastic wrap and pierce a few holes in wrap.  Microwave at high power for 30 seconds, then let stand for 5 minutes.  Drain porcini, discarding water.  Rinse and drain mushrooms, pat dry and chop finely.
  3. In a large saucepan, melt 1 tbsp butter with remaining oil over medium heat.  Add porcini mushrooms, leek and rosemary.  Cook, stirring often, until leek is soft but not browned, 3 to 5 minutes.  Stir in garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Add barley, stirring to comine with porcini mixture.  Add wine and bring to a boil over medium-high heat, stirring until most of the wine has been absorbed by barley.
  5. Add 5 cups stock and bring to a boil over high heat.  Reduce heat to medium-low and simmer, uncovered and stirring occasionally until most of stock has been absorbed an barley is tender buy chewy, about 40 minutes.  Add addition stock if barley has absorbed all the stock before it becomes tender.
  6. Stir in cremini mushrooms, Parmesan, remaining butter and all but 1 tbsp chives.  Season to taste with salt and pepper.  Spoon orzotto into a warm serving dish and scatter with remaining chives.  Serve with additional grated Parmesan cheese.

Week of September 22, 2014

Last night JW and I went to see Nick Offerman headlining at JFL42. I was so¬†excited and had been looking forward to the show for weeks, but I had perhaps set my hopes a little too high because unfortunately I was let down. The show wasn’t so much funny as it was a discussion about Dan Winters, canoeing in nature, Gordon Lightfood and Nick’s¬†undying love for his wife. I’m not sure what I was expecting, but definitely something a little funnier. I guess I will¬†have to stick to Parks and Rec!

This week’s menu includes two vegetarian meals and is otherwise a little chicken-heavy — chicken is on special this week at my grocery store. You may want to substitute in a fish dinner¬†instead.


Monday РTriple-mustard-crusted chicken and hobo corn

Photo cred: Foodpeoplewant.com

Monday’s¬†dinner is from my¬†Poulet cookbook. Tasty and simple, this recipe is perfect to start the week without any fuss or hassle.

Ingredients

Chicken
One whole chicken
1 tbsp peanut oil
3 cups chicken stock
2 tbsp Dijon mustard
2 tbsp dry mustard
2 tbsp mustard seeds
salt and pepper to taste

Hobo corn
4-6 ears fresh corn, husk and silk removed
2-3 tsp butter at room temperature
1 tbsp red pepper flakes
salt and pepper to taste

Instructions
1. Preheat the oven to 450 F. Heat peanut oil in a Dutch oven and brown on the sides and bottom. Transfer to a plate, pour off any excess fat and wipe away any burned bits in the pan.
2. Add the stock, Dijon, and dry mustard to the pan over medium heat. Return the chicken to the pan, breast-side up. Sprinkle the mustard seeds on top.
3. Put the chicken in the oven and cook, uncovered, for 30 minutes or until juices run clear.
4. While the chicken is cooking make the corn: Rub each ear with butter, sprinkle with salt and a lot of black pepper. Add a pinch of red pepper flakes. Wrap each ear tightly in aluminum foil and put in the oven or on the BBQ. Cook about 10 minutes.
4. Remove the chicken and corn from the oven. Let the chicken rest for 5 minutes before carving.


Tuesday¬†–¬†Potato -leek soup

I love potato-leek soup, especially in autumn. Normally, this soup is quite calorie-heavy, but I was excited to find this recipe over at Skinnytaste that substitutes the cream for milk.

Ingredients
1 bunch leeks (about 4) dark green stems removed
1/2 large white onion, chopped
2 russet potatoes, peeled and cut into cubes
1 tbsp flour
1 tbsp butter
4 cups chicken stock
1/2 cup 2% milk
salt and pepper to taste

Instructions
1. Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
2. In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon,mix well. This will thicken your soup and give it a wonderful flavor.
3. Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.


Wednesday¬†–¬†Butternut squash dal

Photo cred: Canadian Living

I haven’t had Indian food in a while! I’m going to give this vegetarian recipe a try with the butternut squash in my basket this week.

Ingredients
1 cup dried red lentils
1-1/2 cups vegetable broth
1 tbsp butter
1 chopped onion
2 cloves garlic, minced
2 tbsp minced gingerroot or 1-1/2 tsp (7 mL) ground ginger
2 tbsp Indian yellow curry paste or powder
1/2 tsp salt
1/4 tsp pepper
3 cups chopped peeled butternut squash, about 1 lb/500 g
1 1/2 cups milk
1/4 cup chopped fresh cilantro
Garam masala

Instructions
1. Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.
2. In a large, deep saucepan, melt butter over medium heat; saute onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; saute for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
3. Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro and garam masala. Serve with papadum, basmati rice, or naan.


Thursday РSticky lemon chicken

Photo cred: Blue Kitchen

I found this recipe several years ago over at Blue Kitchen, and just like Ricardo‚Äôs grilled lemon olive chicken¬†recipe, it’s one I regularly turn to. I think lemon is one of my favorite flavors on chicken, and the honey in this recipe makes each bite finger-licking good!

Ingredients
8 to 10 pieces of chicken [4 drumsticks and thighs or a whole chicken cut up]
salt and freshly ground pepper, to taste
2 teaspoons dried thyme, divided
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 tablespoon sherry vinegar [or red wine vinegar]
2 tablespoons soy sauce
3 tablespoons honey
1/3 cup water
2 tablespoons fresh lemon juice
1 lemon, thickly sliced [into 6 or so slices]

Instructions
1. Season chicken on both sides with salt, pepper and 1 teaspoon of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium.
2. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey, remaining thyme, water and lemon juice to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear.
3. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve with couscous.


Friday РApricot-glazed pork tenderloin

Photo cred: Louise Thomas

This pork tenderloin is one of my mother’s recipes that she has previously shared on her blog, which is full of super tasty, super healthy recipes and exercises to keep fit. I will serve it with a massaged kale salad I found over at¬†Flowtoxcleanse.

Ingredients

Pork tenderloin
1/2 cup apricot preserves
2 tbsp lemon juice
4 tsp Dijon mustard
2 small garlic cloves, crushed
1 tsp ground black pepper
1/4-cup finely chopped dried apricots
1/4-cup finely chopped dried prunes

Creamy massaged avocado kale salad
1 small bunch of kale
1 large avocado
1 lemon
1 tbsp apple cider vinegar
1-1/2 tbsp extra virgin olive oil
salt and pepper to taste
1 medium bell pepper

Instructions
1. Pat dry 2 pork tenderloins and brush with some of the above mixture.  Reserve the remainder and add 1/2 cup water to it.  Put aside.
2. Heat oil in a fry pan and brown the tenderloins on all sides. Add the remaining sauce to the skillet with the pork, and add dried apricots and prunes.
3. Cover and reduce heat to simmer, about 10-15 minutes depending on the thickness of the pork.
4. While the pork is cooking, make the salad: Remove kale leaves from stems. Wash and dry thoroughly. Chop kale up and place into a large bowl. Juice 1/2 a lemon and use a little drizzle of olive oil and some salt to the kale then massage it into the leaves until they get soft.
5. Place the ripe avocado, apple cider vinegar, juice of the other lemon half, olive oil, salt and pepper into a bowl and mash & blend until creamy. Massage it into the leaves until fully covered. Chop up some bell peppers and add to the salad. Set aside until the pork is ready.
6. Remove the cover from the simmering pork, raise heat slightly and cook until pan juices reduce slightly.  Thinly slice pork; top with fruit mixture.

Week of August 25, 2014

As I mentioned in last week’s post, I had a wonderful visit from my best friend a couple of days ago. She surprised me by announcing she had become a vegetarian — or at least, a flexitarian. Her decision, which was apparently inspired by the movie Vegucated, made me want to incorporate more veggie meals in my weekly diet, too. And wouldn’tcha know, my Mama Earth basket is full of inspiring options¬†this week¬≠.


Monday РRoasted acorn squash and gorgonzola pizza

Gorgonzola
Photo cred: Smitten Kitchen

I had never imagined putting squash on a pizza, but the recipes over at Smitten Kitchen almost never disappoint so I‚Äôm going to give this one a try! I’ve slightly adapted the original recipe.

Ingredients
1 (1- pound) acorn squash
1 tablespoon olive oil
pinch of red pepper flakes
1 pound pizza dough (buy a ball at a local pizzeria, or make your own)
1 cup shredded mozzarella
1/2 cup crumbled gorgonzola cheese
1 cup arugula
Squeeze of lemon juice
Salt and pepper to taste

Instructions
1. Preheat oven to 375¬†¬įF.
2. Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with olive oil, red pepper flakes, salt and pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
3. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
4. Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss with arugula with the squeeze of lemon juice. Slice and serve.


Tuesday¬†–¬†Spice-rubbed pork medallions with peach salsa

porkmedallions
Photo cred: Blue Apron

While listening to the radio last week, I heard an advertisement for Blue Apron, a meal service that will prepare and deliver dinner to your family. In the ad, they gave an example of a meal you might expect to receive from their service: Spice-rubbed pork medallions with peach salsa. *Drool!* Of course, I had to make it. I found the original recipe on the Blue Apron website РI barely tweaked it.

Ingredients
2 peaches
1/4 cup basil
1/4 cup cilantro
1 clove garlic
Zest and juice from 1 lime
1/2 small red onion
4 pork medallions
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried thyme

Instructions
1. Pit and dice the peaches into small pieces. Finely chop the cilantro & basil. Peel and mince the garlic and red onion.
2. In a medium bowl, combine the peaches, onion, basil, cilantro and lime juice and zest. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside.
3. Combine the garlic powder, oregano, cumin, ground coriander and thyme in a shallow dish and mix well. Season each pork medallion with salt and pepper to taste, then completely coat in the spice rub, tapping off any excess.
4. In a large pan, heat olive oil. Add the coated pork medallions and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until cooked through. Transfer the cooked pork to a plate, and let rest for at least 5 minutes.
5. Spoon the peach salsa over the pork and serve.


Wednesday¬†–¬†Eggplant burgers

grilled-eggplant-sandwich-a
Photo cred: Simply Recipes

One of the main problems I have when trying to work vegetarian meals into my diet is that I inevitably feel hungry a few hours after a meatless meal. Eggplant, however, is one of the only vegetables I can fill up on. It’s meaty like steak and, when cooked on the BBQ and seasoned properly, can be just as tasty. I got this recipe in my veggie basket from Mama Earth, and I think they got it from Simply Recipes.

Ingredients
1 large eggplant, sliced into 1/4 inch rounds
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
8 oz fresh mozzarella cheese
10-12 fresh basil leaves
1 tomato, sliced
1 small red onion, sliced
1/4 cup olive oil
Salt and pepper to taste
6 burger buns

Instructions
1. Lay eggplant slices on paper towels and salt generously on both sides. Let sit for 15 minutes.
2. Combine the two vinegars and a tsp of olive oil into a shallow bowl. Lay the tomato and onion slices in the bowl and coat with the dressing.
3. Preheat the grill to high. Pat the eggplants dry and brush both sides with olive oil. Lay the slices on the grill and cook for 3-4 minutes per side, until nicely browned.
4. Remove the eggplant slices from the grill and place them in the buns. Top with cheese and marinated tomatoes & onions, and top with fresh basil leaves. Enjoy warm.


Thursday РShrimp chowder

chowder
Photo cred: Everyday Maven

JW has been requesting chowder for a couple of weeks now. We had some corn leftover from last week‚Äôs veggie basket, so I figured I could use it here. Plus, I have been wanting to make my own shrimp stock for months ‚Äď chowder seemed like the perfect excuse. Recipe adapted from Everyday Maven’s original.

Ingredients
2 tbsps olive oil
1 large sweet onion, finely chopped
1 ear of corn, kernels cut off
2¬Ĺ pounds russet potatoes, peeled and cut into ¬Ĺ‚ÄĚ cubes
2 dried bay leaves
8 cups homemade shrimp stock
Salt and pepper to taste
2 lbs shrimp, peeled, deveined and cut into 1″ pieces
1 pound fresh clams (in shell), scrubbed clean
1 cup coconut milk

Instructions
1. Heat olive oil over medium heat in a large soup pot. Add corn and onions and sauté until soft.
2. Add cubed potatoes to pot along with bay leaves and shrimp stock. Bring to a boil, cover and reduce heat to a simmer. Cook 18 to 20 minutes or until potatoes are fork tender.
3. Taste broth and season with salt and pepper. Remove bay leaves and discard. Transfer 2 cups of (mostly) potatoes and broth to a blender. Combine with 1 cup coconut milk until completely smooth and set aside.
4. Bring broth back to a boil. Once boiling, add clams and shrimp. Cover, reduce heat to medium low and cook 2 to 3 minutes until clams are opened and shrimp is pink.
5. Remove from heat and slowly pour in potato-coconut milk mixture from blender, stirring constantly to incorporate. Taste and adjust salt and pepper as needed. Serve hot.


Friday¬†–¬†Paella

paella

What the heck are you going to do with the 5 lbs of shrimp you shelled from yesterday’s chowder? Make paella, of course! Freeze any leftovers. Adapted from the original recipe at Allrecipes.com.

Ingredients
Olive oil
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain rice
1 pinch saffron threads
1 bay leaf
1/2 bunch parsley, chopped
1 quart chicken stock
2 lemons, zested
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
2 pounds shrimp, peeled and deveined
Salt and pepper to taste

Instructions
1. Heat a glug of olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
2. Meanwhile, heat more olive oil in a separate skillet over medium heat. Stir in onion, bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
3. Combine rice mixture with meat and seafood. Serve hot.