Well, your green eyed chef has been sick with the flu the last few days, but I am feeling much MUCH better, and needed to make something to eat and nothing makes me feel better when ill then soup. So I made Rachaels Quick Creamy Tomato Soup.
Ingredients
2 (15-ounce) containers, chicken or vegetable stock/broth (I used vegetable)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish(I used tortilla chips)
Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.
The Verdict..........this was really good, I have not always been a fan of Tomato soup and was not sure going into this, exactly how it would turn out. Luckily, Rachael rarely steers me wrong and just to say again, this was good. I can also say this would go well with grilled cheese sandwiches......or sammy's as Rachael like to say. So enjoy.
Monday, November 9, 2009
Saturday, October 31, 2009
Thanksgiving Leftovers
Sorry it has been so long since my last post dear readers, so please forgive my missing a few posts.
With that said, I made quite a lovely little dish from Mrs. Rachael ray called Sausage, Kale and Cranberry Pasta...........
Ingredients
1 pound rigatoni
Salt
2 tablespoons EVOO
! pound Italian Sausage
3 cloves garlic, chopped
1 medium red onion, thinly sliced
3/4 cup whole berry cranberry sauce
3/4 cup dry red wine
1 1/4 pounds kale, stems removed and chopped
Black pepper
1/8 to 1/4 teaspoon nutmeg
3/4 cup Romano cheese, 3 generous handfuls, plus some to pass at the table
Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water.
While pasta cooks, heat evoo in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste.
Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping.
The Verdict.........why nothing short of awesome and of course I got two paws up from the cats, I think they ate more of this then I did. this was a very creative dish that had great flavor. I know when you first read the list of items, they might seem odd, but they blend well together.
Until tomorrow..........
With that said, I made quite a lovely little dish from Mrs. Rachael ray called Sausage, Kale and Cranberry Pasta...........
Ingredients
1 pound rigatoni
Salt
2 tablespoons EVOO
! pound Italian Sausage
3 cloves garlic, chopped
1 medium red onion, thinly sliced
3/4 cup whole berry cranberry sauce
3/4 cup dry red wine
1 1/4 pounds kale, stems removed and chopped
Black pepper
1/8 to 1/4 teaspoon nutmeg
3/4 cup Romano cheese, 3 generous handfuls, plus some to pass at the table
Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water.
While pasta cooks, heat evoo in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste.
Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping.
The Verdict.........why nothing short of awesome and of course I got two paws up from the cats, I think they ate more of this then I did. this was a very creative dish that had great flavor. I know when you first read the list of items, they might seem odd, but they blend well together.
Until tomorrow..........
Tuesday, October 20, 2009
small kitchen, big flavor
Tonight was in the mood for mexican, so i made looked over a few of rachaels' offerings an decided on Taco Pockets.
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa:
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
The Verdict...........the were awesome........fresh and very tasty.......even that cats gave this two paws up............I used ground turkey and te flavor was wonderful. This would be great item for a "taco bar" for a family get together or perhaps for having people over to watch the big game.
Until Tomorrow........
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa:
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
The Verdict...........the were awesome........fresh and very tasty.......even that cats gave this two paws up............I used ground turkey and te flavor was wonderful. This would be great item for a "taco bar" for a family get together or perhaps for having people over to watch the big game.
Until Tomorrow........
Saturday, October 10, 2009
weekend celebration
Well it has been a few days since your ever-lovin green eyed chef has prepared a dish, and for this I do apologize. But i am here and made Roast Pears with IceCream.
Ingredients
2 tablespoons softened butter
2 cans pear halves in syrup(can use canned, but I used fresh, it makes a difference)
1 lemon, zested and 4 lemon twists of rind
1/4 teaspoon ground nutmeg
3 pieces crystallized ginger, chopped or grated
1 pint French vanilla ice cream
Preheat oven to 400 degrees F.
Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can – pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.
The Verdict........this was a tasty dish, but not my favorite. It was nice, but to me pears are just not really a fruit to be served hot ala'mode, like say the apple or peach. Butt still it was tasty, but mot something I would probably serve at a dinner party.
Ingredients
2 tablespoons softened butter
2 cans pear halves in syrup(can use canned, but I used fresh, it makes a difference)
1 lemon, zested and 4 lemon twists of rind
1/4 teaspoon ground nutmeg
3 pieces crystallized ginger, chopped or grated
1 pint French vanilla ice cream
Preheat oven to 400 degrees F.
Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can – pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.
The Verdict........this was a tasty dish, but not my favorite. It was nice, but to me pears are just not really a fruit to be served hot ala'mode, like say the apple or peach. Butt still it was tasty, but mot something I would probably serve at a dinner party.
Saturday, October 3, 2009
Casual Treat
Was not in the mood to make anything to difficult tonight, and was craving artichoke so I made Gorgonzola Spinach Artichoke Dip, it sounded like a warm filling treat for a chilly blustery fall day.
Ingredients
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 tablespoons butter
4 cloves garlic, chopped
3 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and freshly ground black pepper
Pinch ground nutmeg, or to taste
1 cup Gorgonzola crumbles
1 1/2 cups shredded Asiago or Parmigiano-Reggiano
Pita crisps or Tortilla chips
Preheat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve pita crisps or Tortilla chips for dipping.
The Verdict.....pretty good dish, as good as any dip you get from many of the nations chain resturants, if not a little better. You could also use lowfat or nonfat items and this would still be really good.
I ended up with leftovers, so I will be serving this again during football tomorrow...GO NY JETS.......
Until tomorrow.............
Ingredients
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 tablespoons butter
4 cloves garlic, chopped
3 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and freshly ground black pepper
Pinch ground nutmeg, or to taste
1 cup Gorgonzola crumbles
1 1/2 cups shredded Asiago or Parmigiano-Reggiano
Pita crisps or Tortilla chips
Preheat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve pita crisps or Tortilla chips for dipping.
The Verdict.....pretty good dish, as good as any dip you get from many of the nations chain resturants, if not a little better. You could also use lowfat or nonfat items and this would still be really good.
I ended up with leftovers, so I will be serving this again during football tomorrow...GO NY JETS.......
Until tomorrow.............
Tuesday, September 29, 2009
Breakfast in Dublin
Your everloving green-eyed chef could not sleep, so I got up and decided to cook breakfast. Looking over Rachaels offerings, Cream Eggs with Irish Cheese and Chives, caught my eye so I decided to give it a try.
Ingredients
2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream
Salt and pepper
1/2 pound Cheddar, shredded or diced
12 blades fresh chives, chopped
Heat a medium nonstick pan with butter over medium low heat.
Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.
The verdict.......I liked these eggs and it only took about 6 mins to make. I am not sure if chedder is a 'irish' cheese, but the eggs were creamy and fluffy and really hit the spot. I had them over toast and it made for a delicious way to start the day. i could also see using sour cream instead of the cream, but that is just me.
As a side note, the cats liked these dish too :-)
Until Tomorrow.........
Ingredients
2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream
Salt and pepper
1/2 pound Cheddar, shredded or diced
12 blades fresh chives, chopped
Heat a medium nonstick pan with butter over medium low heat.
Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.
The verdict.......I liked these eggs and it only took about 6 mins to make. I am not sure if chedder is a 'irish' cheese, but the eggs were creamy and fluffy and really hit the spot. I had them over toast and it made for a delicious way to start the day. i could also see using sour cream instead of the cream, but that is just me.
As a side note, the cats liked these dish too :-)
Until Tomorrow.........
Thursday, September 24, 2009
Simple Pleasures
Today was a department wide "food-day" at work and it was a a typical one, where a few people took the time to prepare that perfect dish and the majority stopped at the store to buy a package of already made cookies or bread. A friend made a hotwing dip and as I sat at my desk surrounded by my grey cubicle walls, I thought about the effort she put into making the dip and how since she was making this herself, she wanted it to be perfect..........a perfect dish.........
This made my mind wonder to the part of the world where the people try to obtain perfection in all aspects of life........japan. In the quest for the perfect dish, no other place in the world quite reaches the zenith that japan strives for. It really is the little things that makes them stand out. With sushi, we Americans are thinking about the fish, but really it is the rice that is the most important part of sushi, so in japan, the rice must be perfect. It is this quest for perfection in the simplest of things that made me think, what of rachaels dishes would I consider, the perfect dish.............which dish, when cooked to it's perfect end, always puts a smile on the face of child and adult a like.......the it hit me......Grilled 4Cheese Sandwiches.........a good grilled cheese knows no equal among the young or old........a simple dish and yet prepared right, a dish that so much more then the sum of it's ingredients
Ingredients
2 tablespoons evoo
3 tablespoons butter
1 clove garlic
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
The verdict..........perfection........I loved this particular cheese combination, it was savory, and had a wonderful aroma......this would go well with soup and you could even add some ham to this if you liked.
This would be the perfect item to eat after coming in from a cold, blustery winter day.
Until tomorrow.......
This made my mind wonder to the part of the world where the people try to obtain perfection in all aspects of life........japan. In the quest for the perfect dish, no other place in the world quite reaches the zenith that japan strives for. It really is the little things that makes them stand out. With sushi, we Americans are thinking about the fish, but really it is the rice that is the most important part of sushi, so in japan, the rice must be perfect. It is this quest for perfection in the simplest of things that made me think, what of rachaels dishes would I consider, the perfect dish.............which dish, when cooked to it's perfect end, always puts a smile on the face of child and adult a like.......the it hit me......Grilled 4Cheese Sandwiches.........a good grilled cheese knows no equal among the young or old........a simple dish and yet prepared right, a dish that so much more then the sum of it's ingredients
Ingredients
2 tablespoons evoo
3 tablespoons butter
1 clove garlic
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
The verdict..........perfection........I loved this particular cheese combination, it was savory, and had a wonderful aroma......this would go well with soup and you could even add some ham to this if you liked.
This would be the perfect item to eat after coming in from a cold, blustery winter day.
Until tomorrow.......
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