Soup Weather

January 7, 2022 Vicki10 Comments

I spontaneously joined Ali on a trip to Costco (and Olive Garden) recently. While there, I picked up a bag of shelled fresh peas — 20 oz. worth — without a clear thought as to what I'd do with them, though split pea soup with ham was on my mind, as it usually is at this time of year, especially when we've had ham at Christmas… so why not fresh peas? I did a little searching and found this recipe for Ham & Fresh Pea Soup, which I changed very little.

HAM & FRESH PEA SOUP

1 Tbsp extra-virgin olive oil
2 shallots, roughly chopped
2 Tbsp pesto
4 medium potatoes, peeled, roughly chopped
8 c. low-sodium chicken broth
10-12 sprigs fresh thyme tied together w/kitchen string
I used fresh oregano because it's what was on hand;
a blend of fresh herbs would probably work great
1-2 bay leaves
1 tsp kosher salt
1/4 tsp black pepper
20 oz fresh or frozen baby peas
2 c. fresh spinach
3-4 c. diced ham
Feta cheese & fresh thyme for garnish, if desired
I sprinkled some grated parmesan on top

Heat olive oil in a large pot over medium heat until hot. Add shallots & cook for 2 minutes, stirring occasionally; add pesto &cook, stirring constantly, for another 30 seconds.

Add chicken broth, potatoes, herbs, salt & pepper. Bring to a boil & cook uncovered for 20-25 minutes, until potatoes are tender.

Remove tied herbs & bay leaf. Add spinach & peas and cook, stirring, for about 5 minutes. Remove from heat. Use an immersion blender to blend to desired texture; I like my vegetables a little chunky. If a smooth texture is desired, a traditional blender would be more efficient (but work in batches & be careful because the soup is hot).

Add the ham and stir well to combine & heat. Taste & add seasonings if needed. Serve hot, garnished with cheese & fresh herbs, if desired.

>>This soup was SO GOOD! Ann & family were over for dinner last night and even the boys liked it.

Recent grocery list

I've been meaning to type up my riff on a Chicken & Rice Soup recipe for Ali. The original is from NYT Cooking (a separate subscription to which I will definitely keep if I ever unsub from the Sunday paper delivery). I made it for her & the kids and it was so easy… but I felt it needed a little (kid-friendly) improvement.

CHICKEN & RICE SOUP WITH CELERY (& CARROTS) & PARSLEY

8 c. low-sodium chicken broth
1 lb. skinless boneless chicken thighs
4 stalks celery, leaves reserved, stalks diced
2 carrots, diced
My addition to this recipe — which I did not do but definitely will in the future
3/4 c. unrinsed jasmine rice
salt
1/2 c. fresh parsley leaves
1/2 fresh lemon, zested & juiced
I used a little Penzey's lemon peel (powder) and juiced the lemon
(because it's easier*)

In a large Dutch oven or pot, combine broth, chicken, celery, carrots & rice. Season lightly with salt. Bring to a simmer over medium-high heat; reduce heat & simmer until chicken is cooked through and rice starts to break down, 20-30 minutes.

Finely chop together the parsley & celery leaves.

When chicken is cooked, transfer it from the pot to a medium bowl using tongs. Using two forks, shred the chicken, the return it to the soup along with the parsley & celery leaves.

*The original recipe instructs to make a mixture from the parsley/celery leaves with lemon & garlic that is used to garnish the soup. Um, first of all, that part didn't register when I read through the recipe, and secondly, there's no way the kids would eat soup with a dollop of green stuff in it — they balked at the sliced celery! So I just threw the chopped leaves into the soup. One thing it really needed was a little color, so I'll be adding carrots next time! And dicing the celery… so it doesn't look as much like celery!

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I saw this How to Get Unstuck quiz today and quickly skimmed it… nodding YES to every item in Question #2, and finding that so humorous that I couldn't even move on. Haha.

I hope you all have a great weekend… maybe with soup!

Heavenly Hash

December 6, 2021 Vicki8 Comments

I cancelled next week's hotel reservation in Chicago. I briefly entertained the notion of not cancelling, but even a high floor at Sofitel wouldn't be balm enough.

Meanwhile, we're all rolling with the punches and moving on with holiday plans. For Kate, it means planning a holiday feast with her friends Blair & Judson (aka, Bludson), with everyone sharing their traditional holiday favorites. Thus, I had a request this morning for my mom's Heavenly Hash recipe; rare was the holiday table that this dish didn't appear, even if it was made the "day of" instead of begun the day before.

It is the world's most poorly written recipe card! One should not need to make notes such as "reserve juice," or to underline additional ingredients in the body of the recipe, or use asterisks to clarify directions. Not only are components missing from the list of ingredients, they aren't even in order!! GAH!

So I sent her the card, which she appreciated for the "archival quality" ("reserve juice" is in my hand, the larger note at the bottom is in my mom's, many spills and drips), but I also rewrote the recipe and sent it in a separate document. I'm sure it could still use some tweaking, but ohmylord, it is an improvement!

Heavenly Hash
(Begin to prepare a day ahead)

(1) #2 can pineapple chunks (20 oz.), reserve juice
½ lb. green grapes
½ lb. red grapes
½ c. mini marshmallows
1 c. sugar
1 Tbsp. flour (heaping)
4 Tbsp. cornstarch
½ c. water
(3) bananas
nuts (pecans), optional
1 pkg. Dream Whip

Cut pineapple chunks and grapes in half. Add to a bowl with marshmallows.

In a saucepan, bring reserved pineapple juice & sugar to a boil. Blend flour, cornstarch & water, and pour slowly into boiling juice & sugar. Cool. Pour over fruit & marshmallows. Refrigerate overnight.

When ready to serve, add bananas, nuts, and 1 cup whipped cream (prepared Dream Whip).

Food and Drink · Weekending

Weekending… in New Orleans!

January 11, 2021 Vicki10 Comments

For my birthday, Ann wanted to do some sort of online cooking class together, and we finally found something that would work!

We're going to learn to make Pisco Sour — the national cocktail of Peru — from Franco, an award-winning mixologist in Lima. The price includes a kit, delivered by courier, with everything you need… unless you live in Wisconsin, and then you're on your own… and hopeful that you can even find pisco! Haha. Some gift, huh?

Well, a hunting I did go, and I found some! I was advised to look for Peruvian pisco, not Argentinian (they're different), and there were two varieties of Peruvian at my go-to liquor store. Naturally, I bought the more expensive one because it had this cool sticker on the back that you viewed through a window on the front… I'm easily enchanted! I did a little research on the website and found that they actually have four varieties, and their Pisco Sour recipes called for a different variety. Awaiting word from Franco…

Meanwhile, Ann sent me an email from the New Orleans School of Cooking and wondered if there was a class there that I'd be interested in. She & Brian had an in-person class there a year or two ago and really liked it. We talked on Saturday and looked over the choices/calendar together and found a class for Meat Pies & Dirty Rice… on Sunday! So we signed up!

I was positively thrilled when the confirmation email triggered a notification on my TripIt app! I got a little "ding-dong" reminder — something I haven't heard since March!

The shopping list, recipes, and instructions were sent ahead of time, so on Saturday I went shopping. On Sunday, it was all about chopping and measuring for mise en place.

This was my set up for the Meat Pies (puff pastry sheets thawing behind me). I had another tray set up with everything for the Dirty Rice, and all the necessary skillets, pots, and bowls were handy.

I had some technical difficulties, so had the video up on our old laptop but the audio was on my phone (also with video, though, and that was cool because I could see Annie & her set up a little better on my phone while keeping the class feed on the laptop). The last time I used that laptop was for a Zoom class to make my wreath and everything was fine… so I dunno (technology sometimes – ugh!).

The class was 1.5 hours long (we went a few minutes over), limited to 30 participants, and I think we were numbers 26 & 27, so it was pretty full. People from all over, including a group from MN who did it as a Christmas present, which was cool. The instructor was friendly, chatty, knowledgeable, and efficient. Everything was done step-by-step, she gave us options for different ingredients, methods, and presentations.

We got the Dirty Rice going first. Mine is not technically "dirty," as they didn't have chicken livers at the store so I had to sub a chicken thigh (apparently, it's the organ meat that makes it dirty). It's not very picturesque, but oh my goodness, is it tasty!!

The meat pies turned out GREAT! I got a dozen out of the recipe. The class was in the afternoon, so Kate & I split a pie and had a little rice when they were super fresh. We all had same for dinner, and Rusty was warming up some rice this morning to have with an egg for breakfast. I can't wait for lunch today… guess what's on the menu!?!!

And next weekend, PISCO SOUR!

Food and Drink

I’m going to learn to bake a cake!

December 1, 2020 Vicki7 Comments

Ha. And not just any cake… Christmas Cake!

And not just any Christmas cake… Le Bûche de Noël!

And not with just anyone…

My fabulous friend for such a long, long time Kate Gilbert — former knitwear designer extraordinaire (Clapotis, anyone? 23,400+ projects and counting) and creative director of Twist Collective, currently applying all that amazing creativity to baking as le gâtelier — is offering a pre-recorded video course with step-by-step instructions with everything from choosing the ingredients to making meringue mushrooms.

Meringue mushrooms!!

This is a limited pre-sale for only $50, and if you're interested in more info or signing up, here you go: Bûche de Noël pre-sale.

We've begun to jot down some ideas about our Christmas menu, too.

For sure, THERE WILL BE CAKE!!

3TT: Three Things on Thursday · Food and Drink · What's For Dinner?

3TT: Three Recipes

April 16, 2020 Vicki10 Comments

Joining Carole & friends for Three Things on Thursday…

I think we're all cooking a bit more, whether we want to or not. Here are three recipes that are high on the rotation list and that we really love… maybe you will, too! There's a little bit more involved than just opening cans (oh, that is a really great reward for opening cans!), but not much!

STEAK AND ONION PIE
(inspo: videojug)

Special note: Thaw puff pastry according to package directions, usually about 40 minutes
Serves: 4
Prep time: 20 minutes
Cooking time: 1 hour
Oven temp: Preheat to 400°

1.25-1.5 lbs. steak, diced (I used sirloin)
1 c. flour, seasoned with salt & pepper
6 T. vegetable oil
2 onions, peeled & chopped
1 T. chopped fresh parsley
1/2 T. tomato puree (or paste. I didn't have either, so used a squirt of ketchup)
3/4 c. beef stock (or bouillon)
salt & pepper
1 pre-rolled puff pastry
1 egg, beaten

Sprinkle the seasoned flour over the meat and mix in well. Heat the vegetable oil in a saucepan over medium heat. Add the beef and onions. Stir well until meat is browned, about 5 minutes.

When meat is browned, add tomato puree/paste/ketchup and stock. Season with salt & pepper. Stir well, cover, and turn down heat. Simmer for 30 minutes.

Remove the pan from the heat and add the parsley. Pour into an ovenproof dish and spread evenly. Unroll the pastry and lay it over the dish, pushing down the edges with your fingers. Cut away excess, if necessary. Brush the beaten egg over the pastry.

Bake for 20 minutes, or until golden brown. Serve hot!

I had a really good seal, apparently, and it came out of the oven looking a little bit like a roast turkey! Ha! It settled down after a few minutes… and it was delicious!

You can watch this in a video lesson here:

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Roasted Portobello Mushroom Tacos
with Creamy Slaw & Crispy Shallots
(inspo: Plated)

Serves: 2
Prep time: 30-40 minutes
Oven temp: Preheat to 425°

1 lime, halved & juiced
2 shallots, thinly sliced into rings
1 clove garlic, minced
4 large portobello mushrooms, cut into 1/4" slices (I recommend using more)
1/8 oz. fresh cilantro leaves, roughly chopped
2 scallions, trimmed & thinly sliced
1/4 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. smoked paprika
1-1/2 T. olive oil
6 corn tortillas (or flour, if you prefer)
3 T. mayonnaise
3 T. sour cream
Slaw mix: 1-1/2 c. each shredded cabbage & shredded carrots (or whatever comes in the bag)
3 T. canola oil

Toss mushroom slices with coriander, cumin, paprika and olive oil, along with 3/4 tsp. salt and pepper to taste. Arrange in a single layer on a baking sheet and roast in oven until lightly browned and tender, 15 minutes.

Warm the tortillas. (Wrap in foil and put in oven, or however you prefer).

Whisk together the mayonnaise, sour cream, garlic, lime juice, and cilantro. Season with 1/4 tsp. salt and pepper to taste. Add the slaw mix and scallions; toss to coat.

Heat the canola oil in a large pan over medium-high heat. When the oil shimmers, add the shallots in a single layer and fry without moving until crisp on the bottom, about 1 minute. Stir and continue cooking until crisp all over, about 2 minutes more. Use a slotted spoon to remove shallots to a paper towel-lined plate.

To serve, top the tortillas with the roasted mushrooms, add the slaw, and top with crispy shallots.

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Italian Spinach and Tortellini Soup
(inspo: Weight Watchers)

Special note: A one-bowl meal!
Serves: 4-6
Prep time: 10 minutes
Cooking time: 15 minutes

2 tsp. olive oil
1 onion, chopped
2 (or more) zucchini, halved lengthwise & sliced
3 garlic cloves, minced
1-1/2 tsp. dry Italian seasoning
3/4 tsp. salt
1/8 tsp. red pepper flakes (if desired)
45 oz. reduced-sodium vegetable broth (or broth of choice)
1 or 2 14-1/2 oz. cans diced tomatoes (I like fire-roasted)
1/2 c. water
1 9-oz. pkg. cheese tortellini (or more, if you like!)
4 c. loosely packed baby spinach, chopped if you like (I usually use a lot more)
1/4 c. chopped fresh basil
3 T. grated Parmesan cheese (or similar)

Heat the olive oil in a Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften (about 3 minutes). Add zucchini and cook, stirring occasionally, until it is crisp-tender (about 3 minutes). Add garlic and seasonings, stirring constantly until fragrant (about 30 seconds). Stir in broth, tomatoes, and water. Cover and bring to a boil. Stir in the tortellini and cook according to package directions. Stir in spinach and cook until wilted (about 1 minute). Ladle soup into bowls and sprinkle with the basil and cheese.

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I'd love to hear what you think if you make any of these! Bon appetit!