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Category: Kitchen Time (page 3 of 7)

Simply Soup: The Carrot Edition

January 22, 2015 / / 2 Comments

Earlier this month, as I was cleaning out my fridge I found a bag of carrots hiding out in the back and decided that they needed to be used up. My first thought was soup – followed quickly by the thought of using coconut milk in it. So, I searched for a recipe and found one that included ingredients in my kitchen: Carrot-Coconut Soup from Bon Appetit.

Carrot Soup

Carrot Soup

I pretty much followed the recipe as written. My main differences were using coconut oil instead of butter and the types of salt & pepper I used. In the soup, I used a lemon sea salt flake and my favorite Trader Joe’s Lemon Pepper grinder. As I “plated” the soup & drizzled a bit of the Thai sweet chili sauce in it, I also sprinkled flakes of a homemade chili lime salt on top.

That first bag of carrots included three colors: orange, yellow & purple. As the soup was simmering on the stove, I thought for sure I was going to end up with a purple soup. Thankfully, the whirl of the immersion blender balanced out the colors to something closer to refried beans.

This soup…wow! A tasty and tangy combination of flavors that is so, so good. That hint of the Thai sweet chili sauce is the perfect “extra” in this recipe. I thoroughly enjoyed this and have decided that this will be a “always on hand” recipe. In addition to being a great soup “as is” I also see opportunities to use it in different ways – ladle over brown rice & some cooked shrimp for a heartier meal; throw some veggies in the bowl to bulk it up and more. With business travel back in the schedule, it’s nice to know that I can count on having a simple and tasty homemade meal in short order after eating out ALL the time while on the road.

What soups are simmering in your kitchen these days?

Simply Supper – Artisan Favorites

October 19, 2014 / / 3 Comments

Ah, the question of what to fix for supper? I have a small bookcase filled with cookbooks. I use Pinterest to capture “Someday Recipes” and also keep track of what actually works. The options really are endless. However, in the craziness that is life most days, I find that I appreciate having a “standard” set of recipes that are sure fire wins for simple and satisfying suppers (& leftovers for future meals).

Favorite simple suppers

Favorite simple suppers

  •  Brussels Sprout Hash – One of my most frequent “meals” is a Brussels Sprout Hash. I first started making this on my first Whole30 experience. It’s less of a recipe & more of a framework – the specifics vary basically every time I make it. Start with melting a bit of coconut oil in a large skillet. Add a chopped onion & soften it. Add in chopped chicken sausage (or ham or bacon). Add in 1-2 peeled & diced sweet potatoes. Add a splash or 2 of liquid if pan is dry. Stir & cover for a couple of minutes until the sweet potatoes have softened. Add in shredded Brussels sprouts. Add in 1-2 peeled & diced apples. Shake in a seasoning. Stir it all together – add a splash of liquid if need be. Cover & cook for a couple of minutes. The sprouts should still be green. Serve in bowls – I like to top it with a bit of a brown or spicy mustard. The flavors get better as leftovers – makes a great reheat for lunch, too. (For Whole30, I just use water – otherwise, I’ll use beer or hard cider as the liquid which adds an extra layer of flavor)
  • Lemon Chicken Florentine – A favorite dish from childhood…a simple combination of chicken, onions, spinach & turmeric; I think it’s even better cold the 2nd day.
  • Italian Squash Soup – Another Artisan Mom “recipe.” Brown & drain a pound of Italian sausage. Add in 24 oz tomato sauce, a couple of zucchini & yellow squash diced, some chopped mushrooms, & Italian seasonings (basil, oregano, pepper, garlic, etc) to taste. Bring to a boil & simmer for 20 minutes.
  • Chocolate Chili – Another Whole30 discovery is my new favorite chili recipe is from the great Well Fed cookbook. I frequently double the recipe & will throw it all in the crockpot once I’ve browned the meat.
  • Roasted Shrimp & Veggies with Curry Aioli – A bag of frozen shrimp & whatever veggies I have on hand. Thaw the shrimp in water. Spread all on a baking sheet & drizzle with a bit of olive oil (flavored if you have it) & roast at 425 for about 12 minutes (until the shrimp are pink). Depending on the veggies, sometimes I start them about 10-15 minutes before adding the shrimp. For the Curry Aioli – mayo (homemade, if possible) with a bit of a citrus juice, some crushed garlic, a bit of curry powder – mix together & adjust to taste.
  • Slow Cooker Pulled Pork – My “recipe” is to put a pork roast in the crock pot with some salt, pepper, maybe some garlic & a bottle of whatever beer or hard cider I have in the house. Low and slow for at least 8 hours. I frequently pair it with a Sriracha Coleslaw I discovered. Wrap a tortilla around the pair for a simple taco.

This post is inspired by recent posts from Kelli & Sarah about their “in rotation” & “back pocket” meals. Thanks ladies for the nudge to share these recipes!

What are some of your favorite “Go To” recipes for a simple supper?

One Community: May 2014

May 11, 2014 / / 3 Comments

Connecting with One Community to share unique perspectives on the same words. For May, the words are FIVE | MOTHER | RECIPE | REMEMBER

In the Artisan family, May has always been “Mom” month. In addition to celebrating our Mom through Mother’s Day, her birthday is later in the month. So each year we do our best to appropriately spoil her during the month for all that she does for us every day of the year.

When I saw the One Community words for this month, I had a slight lightbulb moment for capturing the majority of them. Now that spring is here and “good” strawberries are once again in the store it is the perfect time to make Mom’s Strawberry Pie. When I think of this recipe, it is Mom through and through. On Mother’s Day morning, I went through the steps to make a delicious pie that had me remembering Mom from afar.

Making the base

Making the base

REMEMBER…I’ve mentioned that Grandma’s house in California included fabulous gardens…in those gardens were the most delicious strawberries ever…strawberries always make us think of Grandma’s place (in fact, for Christmas my sister gave me a strawberry ‘bead’ for my memory bracelet to remember Grandma)

Assembled & ready to chill

Assembled & ready to chill

RECIPE…this recipe is simple in it’s preparation and stunning in it’s ruby presentation…among the things that Mom has taught throughout the years is that you can’t go wrong with simple, good food.

Ready to enjoy with homemade whipped cream

Ready to enjoy with homemade whipped cream

MOM…as with many Mom recipes, we use it as a guide versus a precise instruction…in making this yesterday, the pie didn’t setup nicely once I added the strawberries…in texting with Mom about it, she commented that as she also adds more berries than called for she has decided that we need to up the cornstarch in the base. So much of my approach to the kitchen is based on what I learned (& continue to learn) from her.

Here is our simple recipe…in FIVE easy steps:

  1. Crush 1 pint of strawberries.
  2. Combine them in a saucepan with 1 c. sugar, 4 T cornstarch and 2 T lemon juice. Stir constantly until thickened and clear.
  3. Cool the mixture.
  4. Slice another pint (or more) of strawberries and fold into the cooled mixture.
  5. Transfer to a graham cracker crust and chill until serving. (Excellent when served with whipped cream!)

It turns out that Mom made Strawberry Pie at home yesterday…while the best scenario would have been to be at home enjoying pie with her, it was almost like being with her to have us both enjoying Strawberry Pie across the miles…

What are some of your favorite Mom Recipe Remembrances?

 

 

 

Of Cranberries & Pie

December 8, 2013 / / 6 Comments

Earlier this fall, I had a business trip up to Massachusetts for a week. At the end of the week, instead of driving straight back to PA I decided to do a weekend of exploring and settled on the Plymouth, MA area. In addition to exploring the early Pilgrim settlement I also sought out a visit to a cranberry farm. (In all my time in Wisconsin, I never made it to a cranberry farm and have long been fascinated by these edible ruby gems.) On that Saturday afternoon, I visited Flax Pond Farms for a tour and to learn all about cranberries.

Flax Pond Farms - September 2013

Flax Pond Farms – September 2013

First, I drove down to the bogs that were currently being harvested. They dry harvest at Flax Pond – the berries that I saw being “vacuumed up” would end up in the bags of Ocean Spray cranberries we stock up on in the grocery store in November. After visiting the bog, I spent some time in the farm store – I did a bit of berry sorting on the antique sorter and learned all sorts of fascinating facts about cranberries in general and the farm in particular. Did you know, the wet harvest we associate with cranberry bogs means that the berries cannot be sold as fresh produce? The vines in these bogs are over 100 years old. When my time there was finished, I picked up a few cranberry items – including honey from the bees that pollinate the bogs – and had placed an order to have a couple of pounds of fresh cranberries delivered to me in November.
My delivery of Flax Pond cranberries in a hand crafted crate

My delivery of Flax Pond cranberries in a hand crafted crate

It was a treat to receive my replica cranberry crate in the mail several weekends ago & begin planning what cranberry goodness would be made during the Thanksgiving holiday. I hosted the Artisan family for Thanksgiving and knew that they would enjoy the cranberry fun.
Pinterest actually led me to 2 of my recipe choices – both turned out delicious & will be part of my ongoing cooking repertoire. For my leftover turkey, I popped a couple of cranberries into the basil mayo that I was making – sandwiches & simple salad of turkey/cranberries/pecans were transformed with this zingy mayo. For Thanksgiving dessert, I turned to a recipe that I first made last November, on recommendation from a friend: Nantucket Cranberry Pie.
Thankful for pie on Thanksgiving evening!

Thankful for pie on Thanksgiving evening!

As I set about to make it on Thanksgiving morning, I realized that I had definitely modified the recipe enough to “make it mine” and share it with you. So, I present my version of the Nantucket Cranberry Pie – An Amy Artisan Remix
Making the pie on Thanksgiving morning

Making the pie on Thanksgiving morning

Nantucket Cranberry Pie – An Amy Artisan Remix

Ingredients

  • 1 tablespoon melted butter
  • 2 cups fresh or frozen cranberries, chopped
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 2 large eggs
  • 3/4 cup (12 tablespoons) butter, melted and cooled slightly
  • 1 cup brown sugar
  • 1 cup flour
  • 1/2 teaspoon salt* (reduce salt by half if using salted butter)
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Sugar for topping – I use Chicago Old Town Sugar 

My Prep Tips

  • If you’re using frozen cranberries, either let them thaw a bit after chopping; or add a couple of minutes to the cake’s baking time.
  • I used a Zhylis chopper – not all the berries in a batch would be chopped – that didn’t impact the outcome – a few whole berries in the mix are just fine
  • Since I used a glass pie plate, I put the butter slices in the plate & then into the microwave – one less bowl to clean
  • Any sugar can be used for the topper

Directions

  1. Preheat the oven to 350°F. Lightly grease a 10″ pie plate. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.
  2. Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup brown sugar.
  3. In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, cinnamon, vanilla, and almond extract.
  4. Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.
  5. Sprinkle coarse white sparkling sugar atop the batter.
  6. Bake the pie for 40 to 45 minutes, until a knife inserted into the center comes out clean of batter or crumbs. (Mine was pulled from the oven at right about 40 minutes.)
  7. Remove the pie from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

Yield: one 10″ “pie” – you could also use a 9″ square pan.

P.S. As I read through this entry, it kind of sounds like one of those sponsored posts (“this trip was provided & this recipe created…”). My “disclosure” – the trip was my own adventure & the recipe was my own modifications to create a new Artisan family favorite. 🙂

The Whole Third

March 6, 2013 / / 2 Comments

At the end of February, I jumped into doing The Whole 30. The time was right to refocus on health & fitness for me – in 2010 & 2011 I had decent success with losing weight & adopting a healthier lifestyle while on the road. Then, screech – the last 15 months were filled with all sorts of excuses and back-sliding. After reading a bit about The Whole 30 online, seeing a friend share her successes through her blog and reading the book It Starts With Food I decided it was time to start. It turns out that a co-worker here at my “new” office has previously done this and decided she would do it again with me.

If you haven’t heard of this program before, the premise is: take 30 days to reset your body with a focus on whole foods. During this time, a lot of things are removed from your diet: dairy, sugar, grains, legumes, soy, alcohol. The focus is on protein, veggies, some fruits and healthy oils/fats. After 30 days, you gradually add the different groups back into your diet to see what happens & determine what the right balance of foods for you is.

After 10+ days I think I’m doing pretty well. I will admit that the first 3 days were tough with a “detox” headache; however, since then I have definitely been feeling better. During the first couple of days, I was definitely more reliant on having fruits & nuts for snacks. As the days progressed, I find that I’m not feeling as hungry between meals and my first option is to drink some more water before determining if I need a snack.

As I got started, I cleared the fridge & pantry of items that were a “NO” for this time. For my unopened pantry items, I donated them to a local food pantry where I volunteer. When the fridge was cleaned out, suddenly the pockets on the door were empty – there are just a few condiments now that I’m using. (They have since been filled with quarts & pints of homemade goodness.)

The key to success is definitely planning and prep. (The Whole30 Daily newsletters have also been a great help.) For the first week I did some planning and advance prep but by mid week I realized that I needed to do more. Buy the end of the week, eggs and ground beef were the last thing I was wanting. This past weekend my goal was to “fill the fridge” to be ready for the week ahead. Saturday morning was for shopping: it started at a local farm to pick up some eggs and meats; then the Asian mart to load up on produce; finally a few things at Trader Joe’s. Saturday afternoon & Sunday were filled with kitchen time and by Sunday evening the fridge was full.

whole3rd

Peering into the fridge now, I find:

  • Homemade Tomato Soup – great on it’s own or throw in some meat & veggies for a heartier meal
  • A third batch of cinnamon almond milk – I’m definitely going to continue doing this
  • Homemade salsa to liven up any meal
  • Another pan of my Turkey-Apple-Egg bake is ready for breakfasts each morning
  • The chicken I picked up at the farm has been cooked & shredded for salads this week. I also got a gallon of chicken stock from it that is ready for other recipes
  • Pork Chile Verde – a bit more “labor intensive” dish than I’ve made in a while but so delicious & so worth it. I’m pairing it with sweet potatoes for a fabulous dinner
  • Citrus Vinaigrette ready for impromptu salads
  • Kale & Persimmon Salad that just gets better “with age”
  • Curried Cream of Broccoli Soup
  • Homemade mayo – this was my first time making this, it’s so easy & delicious. It is pretty fantastic as the binder in a quick chicken salad with a few chopped pecans & some freeze dried strawberries for crunch.

A third of the way into this, I’m enjoying the opportunity to be spending this time in the kitchen. Yes there are some “trying” times but I’m thinking this is also the mental reset that I needed to rethink my approach to food. I’m not going to lie, there are a few things that I’m looking forward to introducing back into my ingredient list; however, I think those things will be a much smaller doses than before.

I’ve added a new page set to the blog – Whole Kitchen. I’ll be posting links to some of the recipes across the web that I’ve been making as well as some of my own recipes that are getting me through the days.

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