My First Week of Plated

Well hello there, if I have any followers still!  Blogging has taken even more of a backseat, but that's ok.  The important thing is spending time with my family and friends.  Since my last entry, I have found out that I have passed my pediatric boards, woo hoo!!!

Cooking has also taken a backseat.  It's mostly been that I'm not good with meal planning, so then when I am ready to cook, I don't know what to cook and often don't have all of the ingredients.  Thanks to social media, I saw an advertisement for some food delivery services.  I decided to sign up for plated.  This was my first week, so far, I'm enjoying it.  This week I tried two meals.

First meal, Spanish Chickpea and Spinach Soup

The recipe said it should take about 40-50 minutes to make.  I find making stews often takes longer, and that was the case tonight.  Before adding the spinach, I sauteed it with garlic and olive oil, oh my goodness, deliciousness and a new side!  This was my first time putting a fried egg on my food.  I could have gone with out, I honestly don't think it added much.  I was able to get four meals of this recipe and it was definitely delicious!

Second Meal, Provencal Steak with Purple Potatoes and Green Beans

The rub was a little too much for me, so I ended up scraping it off.  I also felt this took a little longer than 30 minutes to make since I felt my potatoes weren't done in the recommended time.  Either way, it was yummy.

Overall, I was very pleased with my first plated experience.  I'm sure things would have been a little less expensive if I went to the grocery store myself, but truth be told, I'm ok with paying for the convenience.  I loved being back in the kitchen and I'm looking forward to this week's delivery!

Moroccan Beef Chili

I reaching the tail end of residency, woo hoo, but I have had a heavy schedule.  It was nice to ease back in after maternity leave, but I definitely made up for it these past 2 months.  I've been trying to make a meal at least every other weekend that I can freeze and heat up on the days I don't have time to cook, which is basically everyday now a days.  I found this recipe in Clean Eating Magazine and I will definitely be adding it ot my favorites!  The flavors blend so well together and with the chickpeas it makes a hearty meal!  I didn't use a crock-pot and used my Dutch oven instead, but that set off our carbon monoxide detector, so crock pot it is next time!

From Clean Eating Magazine, Jan/Feb 2013, pg 49

INGREDIENTS:
Olive Oil
1 lb sirloin beed, trimmed of fat and cut into 1/4 inch-thick strips
3 cloves garlic, minced
1 yellow onion, coarsely chopped
1 tsp ground tumeric
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp fresh ground black pepper
1/4 tsp red pepper flakes
3 cups low-sodium beef stock, divided
2 sweet potatoes, peeled and cut into 1-2 inch chunks
1 1/2 cups jarred or boxed unsalted diced tomatoes, with juices
1 1/4 cup dried chickpeas, soaked in water for 24 hours (or boiled for 1 hour until al dente, then drain and set aside)
1/3 cup chopped dried apricots

DIRECTIONS:
1. In large nonstick skillet on medium heat, heat 1 tablespoon oil.  Add beef and cook until browned and cooked through, about 3-5 minutes.  Transfer mixture to a slow-cooker.
2. Return skillet to medium and heat 1 tablespoon oil.  Add garlic, onion, turmeric, cumin, cinnamon, black pepper, and pepper flakes and cook, stirring constantly, for about 3 minutes.  Add 1 cup stock and stir, scraping up browned bits in bottom of skillet with a spoon. Transfer to slow cooker.
3. To slow cooker, stir in remaining 2 cups of stock, potatoes, tomatoes, chickpeas, and apricots; cover and cook on high for about 4 hours.  Season with salt if desired.

Baked Potato Soup

I originally posted this soup in February, 2010, but I didn't have a photo. Now here you go!

I wish I made more, until next time. I found this recipe on Pennies on a Platter.

I halved the recipe to give a heaping 3-4 servings. I wasn't a fan of the lumps of potato, so I used my immersion blender to puree it (the first time, the second I liked the lumps).

Makes 3-4 bowls

INGREDIENTS
1/2 cup butter
1/2 cup, minus 1 tablesppon, flour
3 1/2 cups milk
2 large baking potatoes, baked, peeled and cubed (I just microwaved mine)
3 green onions, sliced (and then more for garnish)
6 bacon strips, cooked and crumbled (optional)
3/4 cup shredded cheddar cheese
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
garlic salt, to taste

DIRECTIONS
In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened (about 10 minutes). Add potatoes and onions. Bring to a boil, stirring constantly.

Reduce heat and simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted. Puree with immersion blender (optional).

Season to taste with salt, pepper and garlic salt. Serve immediately.

Curried Sweet Potato Soup

When I saw this recipe, it reminded me of a curry soup I made last year, Coconut Curry Butternut Squash soup. I loved that soup. I made it twice last season. I always love to try new things, so I thought I'd give this one a try. I'm not that big of a fan of it. I added cinnamon, which helped, but it still just doesn't have enough flavor for me. I have at least two bowls still in my freezer. I hate wasting, so soon enough I'll eat them.

Recipe from Joy the Baker

Curried Sweet Potato Soup from The Essential New York Times Cookbook
serves 6 to 8

INGREDIENTS
1 1/2 tablespoons olive oil
1 cup coarsely chopped onions
1 large clove garlic, coarsely chopped
1 tablespoon chopped ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon ground cinnamon (my addition)
2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
6 cups chicken broth, or slightly more as needed.
salt and pepper to taste

6 to 8 teaspoons goat cheese (I used sour cream)

DIRECTIONS
Heat the oil in a large pot over medium heat. Add the onions and saute until the onions begin to brown, about 10 minutes. Add the garlic and saute, stirring for 30 seconds. Add the ginger, cumin, coriander, turmeric and red pepper flakes. Add the sweet potatoes and broth and bring to a boil.

Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.

Puree the soup, in batches in a blender or food processor. Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over a low flame. If the soup is too thick, add a little more stock.

Ladle into bowls and crumble goat cheese on top.

Adobo Chili

Although it's quite warm here in Maryland today, it was quite brisk a couple of weeks ago. With the chilly weather, I love making some hearty soups and opted to give a new chili recipe a try.

I had purchased ancho chili powder and wanted to give it a try. Instead of replacing some of the chili powder called for in the recipe, I added an additional 2 tablespoons. THAT WAS A MISTAKE! I swear, my mouth is on fire every time I eat this. I also added some frozen corn to help dilute the spiciness. I'm realizing I love corn in my chili. I doubt this is my go-to chili recipe, but with lots of cheddar cheese and sour cream, it's still pretty darn good.

Recipe from Crepes of Wrath

INGREDIENTS
1 lb. sweet pork sausage
1 lb. lean ground beef
2 tablespoons olive oil
1 onion, diced
1-2 jalapeno peppers, diced (I used 1)
5 cloves garlic, minced
12 ounces dark beer
5-6 chipotle chilies in adobo sauce (canned), pureed in a food processor or a blender
28 ounces diced tomatoes, with juices
1/2 cup frozen corn
2 tablespoons tomato paste
2 tablespoon ancho chili pepper - my mistake, I think
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons Worcestershire sauce
2 bay leaves
2 cans beans, your choice (I used black beans and kidney beans), drained and rinsed

DIRECTIONS
1. Saute the onion, jalapeno pepper(s), and garlic in two tablespoons of oil until softened over medium-high heat, about 5 minutes. Add the sausage and ground beef, breaking it up with your cooking utensil and cooking until almost cooked through, about 8 minutes.

2. Add in the rest of the ingredients (except the beans) and stir to combine. Reduce heat to medium and simmer for 1 hour (if the chili starts to boil or bubble too much, turn down the heat).

3. Rinse and drain your beans, then after an hour of simmering, add them to the chili. Cook for another 30 minutes to an hour, until thickened. Serve with cheese, sour cream, tortilla chips, or crusty bread. Serves 6.

Mushroom Soup

I've made this twice now. The second time I added quinoa for added protein--I definitely recommend this. The second time I also use the food processor to chop the mushrooms prior to cooking. I found the mushrooms of my second batch chewy and I'm not sure if it's because I chopped them prior to cooking. Regardless, this soup was quite delicious!

Recipe from Crepes of Wrath

1 tablespoon unsalted butter
1 large shallot, minced - 1 tsp freeze dried shallots
1/4 cup white wine
3 cloves garlic, minced
3 cups fresh mushrooms, cleaned, trimmed, and sliced thinly (save a few for a garnish) - about 8-10 ounces
1/2 cup dried porcini mushrooms (reconstituted in 2 cups boiling water)
2 teaspoons fresh thyme - 1/2 teaspoon dried
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth
1/4 cup crème fraiche (I used sour cream since I had it in my fridge)

1. First, you need to “rehydrate” your dried porcini mushrooms. Place the mushrooms in a medium sized bowl. In a small pot, bring 2 cups of water to a boil, then pour the boiling water over the dried mushrooms. Cover and allow them to sit for 1-2 hours. Remove the mushrooms from the liquid, but reserve the liquid to add to your soup later. Strain the liquid to remove any dirt that may have been lingering on the mushrooms.

2. Now, you’re ready to cook. Heat the butter over medium heat in a medium sized pot. Saute the shallots until they are translucent, about 5 minutes, then add in the white wine and cook until it is reduced by half. Add in the garlic and stir, for a minute, until fragrant. Add in the fresh mushrooms, the reconstituted mushrooms, thyme, paprika, salt, and pepper. Cook for 10 minutes or so, until the mushrooms start to become browned. Add another pad of butter, should you be so inclined.

3. Add in the porcini mushroom broth and the vegetable broth. Turn the heat up to high, and bring the soup to a boil. Reduce to medium or medium-high, depending on your burner, and cook for 10 minutes, until the mushrooms are tender. Remove the soup from the heat, and using either a food processor, a blender, or an immersion blender, puree your soup in batches. Don’t worry if it isn’t completely smooth – a few bits of mushroom in the soup adds a nice texture. Just puree it enough for it to resemble a soup and not a stew.

4. Return the pureed soup to the pot and turn the heat to medium-low to keep warm. Place the 1/4 cup of crème fraiche (sour cream in my case) in a small bowl, and add about 1/2 cup of the soup to it. Whisk to combine. This will temper the crème fraiche, so that when you add it, it goes in smoothly and doesn’t form clumps. Add the tempered crème fraiche to the soup and stir to combine. Taste, and add salt or pepper if needed. Serve into 3 or 4 bowls, depending on if you are eating it as a meal or as a side, garnish with some of the fresh sliced mushrooms you set aside earlier, and enjoy.

Irish Stew

I have a slight obsession with anything Irish or Celtic and wanted to try something new for St. Patrick's Day. Dear hubby said it had too many vegetables, so he didn't try it. However, Dad was at our house over the weekend helping mount hubby's TV, so I rewarded him with some homemade stew. He definitely enjoyed it as well. There isn't anything special to this stew, but it tastes oh so delicious.

Recipe adapted from Your Irish

INGREDIENTS
2 large onions - quartered
4 large Carrots - peeled and cut in large chunks
1 pound of stew beef
5 large potatoes - I could have used less - peels and quartered
1 tablespoon dried rosemary
32 ounces of beef stock
1 cup of water
Salt and Pepper to taste

DIRECTIONS

• Wash and cut onions into moderate size chunks and add to the pot.
• Wash carrots and cut into chunks, some prefer thicker chucks for taste.
• Wash and peel the potatoes, cut each one in quarters
• Place meat and potatoes in large pot, cover with beef stock and 1 cup of water.
• Bring to boil then start adding the carrots and onions, keep on a low boil.

Cooking time for the Irish stew should be approximately 60 minutes or when the meat is fully cooked and the potatoes are soft inside (check using a fork).

Broccoli-Spinach-Poatato Soup with Cheddar

To be honest, I couldn't get past the color of the soup to determine if I liked the taste or not. I know I shouldn't have been surprised by the bright green color with the ingredients, but it just didn't look right. I sent the leftovers with my family. They too said they couldn't get over the color to actually give it a try.

I found this recipe in a cook book called Almost from Scratch, p. 71, by Andrew Schloss. My adaptations are in italics.

INGREDIENTS

1 tablespoon butter
1 cup chopped onions, frozen or fresh
1/2 teaspoon chopped garlic, jarred or fresh
1 large container (32 ounces) chicken broth
1 box (10 ounces) frozen broccoli (I used 14 ounce bag)
1 box (10 ounces) frozen chopped spinach
3/4 cup instant mashed potato flakes (I used one of the pre-cut steam in microwave bags of potatos)
(1/2 cup milk)
3 ounces (3/4 cup) shredded sharp cheddar cheese
Fresh ground pepper to taste
Salt to taste
1/4 tsp dried basil

DIRECTIONS

Melt the butter in a large, heavy saucepan. Add the onions and saute until tender. Stir in the garlic and broth, and bring to a simmer.

Add the broccoli and simmer until almost tender, about 4 minutes. Add the spinach and simmer for another 3 minutes. Puree in a food processor until smooth, return to the saucepan, and bring to a simmer.

Stir in the potato flakes and simmer for 2-3 minutes, until the soup thickens slight. Remove from the heat to very low, add the cheese, and stir until melted. Do not allow the soup to boil.

Kielbasa Cabbage Soup

Delicious! I used kielbasa instead of sausage, and definitely recommend it.

Recipe found on Ice Cream and Wine

Sausage, Cabbage & Apple Soup
Adapted from: Taste of Home Heartwarming Soups (submitted by M. Wolff, Indiana)

Ingredients:
3 cups coleslaw mix - I just used plain cabbage
2 medium carrots, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon caraway seeds - I omitted this, not a fan!
2 tablespoons butter
1 carton (32 oz.) chicken broth - I used low sodium
16 oz. fully cooked kielbasa, cut into 1/2-inch pieces
2 medium unpeeled Granny Smith apples, chopped (I omitted)
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon coriander

Directions:
In a stockpot, saute cabbage, carrots, onion, celery (and caraway seeds, if using) in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in remaining ingredients.

Bring to a boil. Reduce heat; simmer, uncovered for 20-30 minutes, stirring occasionally.

Yield: 6 servings

Coconut Curry Butternut Squash Soup

I know butternut squash isn't really in season anymore, and I apologize for being so late posting fall's recipes, but damn, life got busy! If you like curry, even just a little bit, definitely give this soup a try--it was delicious! I loved eating it with some naan. In an effort to save time, I bought pre-cut squash, which made this pretty darn easy to make.

Recipe copied from Skinny Taste

Coconut Curry Butternut Squash Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 9 fl oz (a little more than 1 cup) • Points: 2 pts
Calories: 108 • Fat: 4.9 g • Protein: 2.1 g • Carb: 14.6 g • Fiber: 3.6 g

* 1 tsp olive oil
* 1/2 tsp roasted cumin
* 1 1/2 tsp garam masala
* 3/4tsp - 2 tsp madras curry powder (depending on palate)
* 1/2 medium onion, minced
* 2 cloves garlic, minced
* 16 oz (about 2 cups) chopped peeled butternut squash
* 1 cup light coconut milk
* 3 cups fat free vegetable or chicken broth
* salt and fresh pepper to taste
* chopped fresh cilantro (optional)

Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro.

White Chicken Chili

The seasons have started to change again, and that means it's time to break out some new soup recipes. I wanted something hearty that I could take for lunch and have heard tons of great things about white chicken chili, so I decided to give it a try. I find I tend to think I like my foods spicier than I really do. I added a jalapeno and a jar of diced chilis, and it was just a little too spicy for me. Other than that, definitely nice and hearty, and delicious of course!

Recipe adapted from Le Petit Pierogi

INGREDIENTS

1 lb. BS chicken, cubed (about 2 large breasts)
1 onion, chopped
1 jalapeno, seeded and chopped
1-1/2 t. garlic powder (I used 3 cloves of freshly minced garlic instead)
1 T. oil
2 15 ½ oz. cans Great Northern beans, drained and rinsed
14 ½ oz. can chicken broth
1 4 oz. cans green chilies (I used 1 can which I thought was the perfect amount of heat for me)
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper
8 oz. container sour cream
4 cup whipping cream

DIRECTIONS

In a large saucepan over medium heat, sauté chicken, onion, jalapeno, and garlic in oil until no longer pink. Add beans, broth, chilis and seasonings; bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Sweet Potato, Coconut, and Ginger Soup

I know I said I wasn't going to copy the recipes from the cookbooks, but I really enjoyed this one and just had to share! The flavors blend extremely well together. This isn't really a weekly soup, but definitely a nice, warm mix of flavors.

Recipe adapted from The Mixer Bible.

INGREDIENTS:
1 Can (14oz) Coconut Milk
1 2 inch piece of ginger root, peeled and cut into matchsticks
2 pounds sweet potatoes, peeled and cut into cubish shapes
3 cups chicken stock
1/2 teaspoon salt
1/4 - 1/2 teaspoon cumin (I kind of just sprinkled some in, so I'm estimating here)
Pinch cayenne pepper
Freshly ground pepper
1 tablespoon freshly squeezed lime juice

DIRECTIONS:
In a dutch oven (or large saucepan), simmer all ingredients, except the lime juice, over medium heat for 20 minutes, or until potatoes are tender.

Use immersion blender to puree ingredients. (The Mixer Bible instructed me to use the fruit/vegetable strainer, but I don't have one, so I just used the immersion blender). I'm sure you can put the ingredients into a blender or food processor and get the same result.

Add the lime juice. Adjust seasonings to taste.

Enjoy!

Chili with Pumpkin

Delicious and nice and hearty! I found this on Things That Make You Go mmmm and definitely agree, you really can't taste the pumpkin. I rarely use ground turkey since I like the flavor of beef, but with all of the seasonings, I can't even tell it's turkey and not beef. I followed the recipe to a tee and will do the same when I make it next year. Picky food guy Joe refused to try it, but I really think he'd like it. Maybe next year. I froze half of the batch, and based on the fact that it's chili, I think it'll taste just as yummy when I defrost it.

Turkey Pumpkin Chili
from Cara's Carvings, serves 4-6

1 cup chopped onion
3 cloves of garlic, minced
2 medium sized bell peppers, diced (I used 1 red and 1 green)
1 lb ground turkey
1 tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp Mexican oregano (I used regular oregano)
1 small can diced green chili peppers
15oz can black beans, drained and rinsed
1/2 cup frozen corn kernels
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can pumpkin puree, or 2 cups homemade

DIRECTIONS:

1. Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

2. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.

Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc. Makes 4 very generous servings - perfect if you're not eating this with any cornbread or other sides.

Acorn Squash and Apple Soup

I've been in a soup mood lately and since I've never cooked with acorn squash before, I decided to give this recipe a try. It's only ehh...honestly I think it taste more liked warmed apple sauce with a couple extra flavors thrown in. I doubt I'll make it again. I mixed some plain yogurt in with the soup and I think it definitely made it taste better. I might shred some chicken and add that to give me some more protein, plus I think it'll complement the apple flavoring.

Ingredients
2 medium acorn squash seeded & halved
1 quart Kitchen Basics Chicken Stock (Store was out of stock, so I used broth)
3 each green apples peeled and diced
2/3 cup chopped onion
1 1/3 cups apple cider
1 tablespoon fresh ginger root peeled & grated
1 1/3 tablespoons fresh lemon juice
White pepper to taste / Yogurt or sour cream & chives (garnish)

Directions
Bake squash about 45 minutes at 350°. Allow to cool; cut in half, remove seeds and core. Combine stock, apples and onion in stockpot or dutch oven. Cover and cook over low heat for 10 minutes. Add squash pulp, apple cider, lemon juice and ginger. Cover and simmer until ingredients are very tender, about 20 minutes.

Season with pepper if desired. Puree soup in batches in blender or processor (I used my new immersion blender, loved it!). Ladle into bowls. Garnish with yogurt or sour cream and chives.

Kitchen Basics Recipe

Chili's Enchilada Soup

Once again I failed to read the servings before making the recipe, and lo and behold, I made enough soup to serve 16-20 people! This wouldn't be as bad if Joe was willing to try it and eat some, but of course not.

I didn't read the recipe before hand, so I started in a large pot....umm...that wasn't large enough, so mid way I had to pour everything into the largest pot I had on hand--what'd I'd call my crab steaming pot if we could actually buy live crabs in Omaha.

Either way, I thought the soup was pretty close to Chili's and definitely worth making again, but perhaps only a 1/3 of the recipe next time. Here's the recipe with my adaptations.

INGREDIENTS:

1/2 cup Vegetable oil

1/4 cup Chicken base (I used 1/2 chicken stock)

3 cups diced Yellow Onions

2 tsp. ground Cumin

2 tsp. Chili Powder

2 tsp. granulated Garlic (I grated two cloves instead)

1/2 tsp. Cayenne pepper

2 cups Masa Harina (I used 2 1/2 cups)

4 quarts Water (divided)

2 cups crushed Tomatoes

1 can diced chiles (not in original recipe)

1 lb. processed American cheese, cut in small cube (Velveeta)

3 lb. cooked, cubed chicken

DIRECTIONS:

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil. Once mixture starts to bubble, continue cooking 2－3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

Makes 1 1/2 gallons or 16－20 servings.