Tomato Mushroom Bisque

This was a pretty easy soup and was a nice twist on classic tomato soup.  We had these with Brazilian cheese rolls so if I were to get all “Top Chef” about our meal I’d call it a modern twist on grilled cheese and tomato soup.

 

• 2 tablespoons butter
• 1 teaspoon granulated garlic
• 1 medium onion finely diced
• 1 teaspoon granulated onion
• 1/2 bunch of celery, diced
• 1 tablespoon basil leaf
• 8 oz. sliced button mushrooms
• 1 tablespoon oregano leaf
• 24 oz can diced tomatoes
• 1 liter water
• 1 teaspoon salt
• 1/2 cup heavy whipping cream
• 1 teaspoon black pepper
• 1 tablespoon honey

Melt the butter in a large soup pot. Saute the onion, celery, and mushrooms. Add the tomatoes and spices and cook for 2 minutes. Add the water and simmer for 20 minutes. Add the cream and honey and whisk well. Simmer 30 minutes. Serve with shaved Parmesan cheese

 

 

 

“Huevos” Rancheros Scramble

I’ve been making an effort to eat healthier foods by “sneaking” them into things.  This mock “huevos” rancheros recipe uses tofu instead of eggs and is alright.  It really doesn’t taste like huevos rancheros at all, but it’s a perfectly edible dish. We topped ours with salsa and mozzarella cheese.

14 -ounce blocks extra-firm tofu (8 oz. when drained)
2 tablespoons vegetable oil
1 small onion, chopped
1 small red bell pepper, finely chopped
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
1/2 tsp. cajun seasoning
1/4 tsp salt
1/4 tsp black pepper
1 15-ounce can black beans, rinsed, drained
Kosher salt, freshly ground pepper
corn tortillas, warmed
Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu with the chili, cumin, salt, pepper, cajun seasoning, and turmeric.
Heat oil in a large skillet over medium-high heat. Add onion and red pepper; cook, stirring occasionally, until softened, 3-4 minutes. Cook until fragrant, about 1 minute. Stir in tofu. Add beans; cook, stirring often, until heated through, 1-2 minutes. Season with salt and pepper.

Spinach Gnudi

These little dumplings taste so rich.  You don’t need to eat too many to feel satisfied. 

1 1/2 lbs. frozen spinach
2 large egg yolks
3/4 c low fat ricotta or cottage cheese, drained for 30 min. in a fine sieve
salt and ground black pepper
1/2 tsp ground nutmeg
1 c flour
3/4 c finely grated parmigano-reggiano cheese

Press and squeeze the spinach to remove as much liquid as possible. Transfer to a food processor and puree until smooth (you should have about 1 cup)

Stir together the spinach puree, egg yolks, cheeses, 2 Tbsp. of flour, nutmeg, 1 tsp. salt and black pepper. Using floured hands gently shape 1 tablespoon of dough into a ball, drop it into flour to lightly coat it, then boil in water. Stir them gently to prevent them from sticking . They are finished when they rise to the surface. Plate and pour melted butter over the top.

Creamy Mushroom and Pea Pasta

I have a creamy mushroom pasta that I really love, but in an attempt to eat more healthy I tried this recipe that swaps the cream for silken tofu.  I was skeptical that this would taste good, but it didn’t taste good or bad, just sort of ehhh.  You definitely miss the flavor of the cream but it’s a perfectly eatable dish and certainly more healthy.  You can just tell that it’s missing a little something.  I would recommend it if you’re trying to eat more healthy, but you won’t fool anyone that it’s a real cream sauce.  

2 tablespoons olive oil
3 large shallots, divided and chopped
2 cloves garlic, minced
8 ounces silken tofu
3 tablespoons nutritional yeast
1 teaspoon lemon juice (more to taste)
1/2 teaspoon sea salt
pinch nutmeg
4 to 6 ounces shiitake mushrooms, sliced into strips
1 1/2 cup green peas
Black pepper to taste
8 ounces farfalle, orecchiette, or linguine pasta
2 tablespoons minced chives

Heat the olive oil in a skillet over a medium flame. Add two of the chopped shallots. Cook until they’re fragrant and soft (about 3). Add the garlic and cook for another minute or two. Transfer the shallot, garlic, and oil mixture to a blender or food processor. Add the tofu, nutritional yeast, lemon juice, salt, nutmeg, and black pepper to taste. Blend the ingredients thoroughly, adding a little water as you go. You want a sauce that has a thick, rich, creamy texture–just like regular alfredo sauce. A quarter cup of water should be about right. When the sauce has your desired consistency, set it aside.
Place one pot of water on the stove to boil for the pasta and another small pot to boil for the peas. In the meantime, add the final chopped shallot back to your skillet (there should be enough oil left in it for sauteing) and cook it for 2-3 minutes. Add the shiitake mushrooms, season them with sea salt and pepper to taste, and saute until they’re totally soft and cooked through. When the water is boiling, add pasta and cook according to directions. Add the peas to the small pot of boiling water and cook for a few minutes, or until they’re tender and bright.
When pasta is ready, transfer it to a serving bowl. Add the peas and shiitake mushrooms and combine them thoroughly. Top the pasta with about a half cup of the alfredo sauce, adding more as needed, until it’s quite creamy but not drowning. Divide the pasta into bowls and sprinkle with fresh chives. Serve.

Kielbasa

For a pot luck at work, a colleague brought in kielbasa that I just had to get the recipe for.  Here it is.  Don’t tell people its ingredients until after they’ve sung your praises.  We usually have it over mashed potatoes.

12 oz. grape jelly melted
3 links kielbasa sausage
1 jar of chili sauce
2 Tbs. lemon juice

Slice the kielbasa then brown it in a frying pan. Put the sausage into a slow cooker on low with the remaining ingredients. Simmer for at least 3 hours. Serve with roasted potatoes.

Chicken Cordon Bleu

Captain Console really missed this dish when he learned he had celiac’s disease.  So it quickly became a regular on our dinner table when I made it gluten free and he could enjoy it again.  

4 boneless, skinless chicken breast halves
4 tsp. honey mustard
4 thin slices of turkey ham
4 slices of swiss cheese
1/3 c egg beaters
1/2 c bread crumbs, seasoned with black pepper and salt

Flatten each chicken breast. Spread each breast with mustard, then top it with the ham, then the cheese. Roll up the chicken breast and secure with toothpicks. Dip the chicken in egg beaters then roll it in bread crumbs.

Place in a lightly greased baking pan. bake at 350 degrees for 25 minutes. Cover loosely with foil and bake for 15 to 20 minutes more until the chicken is done.

Beer Can Chicken

My mom and dad made this delicious beer can chicken for us on memorial day (hence the patriotic American flag).  It was so moist and delicious.  They used A Cappella Gluten Free Beer by the James Page Brewery.

¼ cup coarse salt

¼ cup brown sugar

¼ cup sweet paprika

2 tablespoons pepper, freshly ground

1 can beer

One 4 lb. chicken

2 teaspoons vegetable oil

2 cups wood chips*

1.  To make the rub, in a small bowl combine salt, sugar, paprika and pepper.  Stir to mix.  Remove 2 tablespoons for the chicken and store the rest in an airtight jar, away from heat and light, for future grilling.  It will keep for at least 6 months.

2.  Pop the beer can top.  Pour half over the wood chips.  With a church-key opener, make 2 additional holes in the can top.  Reserve half-filled can.

3.  Rinse the chicken well, drain and dry.  Sprinkle 1 teaspoon of the rub in the body cavity and ½ teaspoon inside the neck cavity.  Rub the oil over the outside of the chicken, sprinkle 1 tablespoon of the spice rub over the skin, patting it down well.  Spoon the remaining  1 to 1 ½ teaspoons the rub into the open beer can.

4.  Hold the bird with the body-cavity opening down and lower the bird onto the beer can.  Pull the chicken legs forward into a sort of tripod so the bird stands upright.  Tuck the wing tips behind the chicken’s back.

5.  Set up a grill for indirect heating and preheat to medium.  If using a charcoal grill, place a large drip pan in the center and preheat to medium.

6.  When you’re ready to cook, if using a charcoal grill, toss all the wood chips and chunks onto the fire.  Stand the chicken in the center of the hot grate over the drip pan and away from the heat.  Cover and grill the chicken until the skin is crisp and the meat is cooked through (180F on a thermometer inserted into the thickest part of the thigh, but not touching the bone, about 1 ¼ to 1 ½ hours).  If using a charcoal grill, you’ll need to add 12 fresh coals after 1 hour.  If the chicken skin starts to brown too much, tent the bird loosely with foil.

7.  When the chicken is done, hold the bird by the can using heavy tongs and transfer it upright to a platter.  Let it rest 5 minutes, then carefully lift the bird off the can.  Serve.

 

Beef and Broccoli Stir Fry

This is one of our favorite recipes.  Sometimes with make it with pork, chicken, or mushrooms, but we always have steamed broccoli. You can probably add any vegetables you want like roasted peppers or snow peas.  

1/3 c Tamari Sauce

2 Tablespoons lime juice

3 Tablespoons brown sugar

1 teaspoon sesame or peanut oil

3 Tablespoons ketchup

3 minced garlic cloves

 

Start the water boiling to steam some broccoli.

In a small bowl combine all of the ingredients and stir well. (to mince garlic chop it as small as you can). You can keep the sauce refrigerated for about a month.

Put the broccoli into your steamer.

In a frying pan heat enough oil to cover the bottom (on medium) then add in your stir fry ingredients (such as chopped chicken, beef, mushrooms, etc…). Add the sauce and simmer until sauce slightly thickens.  Serve over rice and steamed broccoli.

Chex Party Mix

Captain Console loves taking this in his lunches and it’s great for parties.  

• 4 1/2 cups corn chex
• 4 1/2 cups rice chex
• 2 cups rice crackers in bite size pieces
• 1 cup mixed nuts
• 6 tablespoons butter or margarine
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons Worcestershire sauce

Combine all the cereals, nuts, and crackers. Melt the butter then add the Worcestershire sauce and seasonings and stir. Pour mixture over cereal mix and toss. Microwave uncovered on high for 2 to 3 minutes, thoroughly stirring every minute. Spread on paper towels to cool. Store in airtight container.

Pork Medallions with Lemon-Thyme Sauce

I typically serve this with a mix of wild and white rice, and a side of vegetables- roasted asparagus is particularly good. 

• 2 tsp. olive oil
• 3/4 lb. pork tenderloin, cut into 1/4 inch slices
• 1/2 tsp. dried thyme leaves, crumbled
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1 Tablespoon cornstarch
• 1 1/2 Tablespoon lemon juice
• 1 cup cool chicken broth

1. In a large nonstick pan, heat the olive oil. Add the pork in a single layer and sprinkle with the thyme, salt, and ground black pepper. Saute for 2 minutes then turn over and saute until cooked through (2 to 3 minutes).
2. Put the broth in a small bowl then add the cornstarch and stir until smooth. Pour the broth into the skillet with the lemon juice and simmer until slighlty thickened and heated through (about 1 minute).