Red Pepper and Orzo Soup

So easy and so tasty – this is quick pantry staple dinner.

  • 1 tsp olive oil
  • 2 shallots, sliced thin
  • 2 cloves garlic, chopped
  • 2 – 12 oz jars water packed roasted red peppers, chopped
  • 1 qt chicken or veggie stock
  • 4 tbsp pecorino romano
  • 4 oz Orzo or fergoli

In a medium pot heat oil over medium heat add shallots and garlic and cook until golden. Transfer to a blender add red peppers, stock and cheese – and purée. Return to pot over medium heat add pasta and cook according to directions. Serve with a little grated cheese. Serves 4.

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Breakfast Bowl


This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.

Ingredients:
1 ripe banana, mashed
2 eggs
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond

Whisk together eggs, banana, apple and cinnamon. 

Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.

Too with coconut flakes and almond butter.

Serves 1.p

Individual Yorkshire Pudding

  
There is nothing better that bread cooked in meat fat! 

1 c flour
1/2 tsp salt
1 c milk
2 eggs, beaten
6 Tbsp of roast drippings

Preheat oven to 450.

Combine all ingredients, except drippings, whisk until combined – do not over mix. Set hatter aside for 30 minutes at room temp.

Place 1 tsp of drippings in the bottom of a 12 muffin tin. Place in oven to melt and warm fat, about 5 minutes. 

Pour batter into muffin tin. Place in oven and reduce heat to 350, bake until golden brown, about 10 – 15 minutes.

Makes 12 Yorkshire puddings.

Artichoke and Leek Soup

  
This is one of those creations that comes together when you clean out the freezer. Super simple and tasty.

Ingredients
1 bag of frozen, sliced leekd (1 lb)
2 bags of frozen arithcokes
1 TBSP butter
1 box chicken stock
Parmesean cheese for garnish
Salt and pepper

In a large stock pot over medium heat, add the frozen leeks and artichokes, cook until defrosted and most of the water is absorbed. Stir in the butter and stir to coat, cook for a few minutes until they start to brown. Add stock and cook for 15 minutes. Purée with an immersion blender or let cool and purée in a blender. Season with salt and pepper. Serve with a little parm cheese on top.

Serves 6 – 8.

NYT Vietnamese Tacos

  

These were inspired by a recipe from the NYT. I forgot to start them in the slow cooker so it was pressure cooker to the rescue. You can also cook in a slow cooker for 5 – 7 hours.

Ingredients:
1 tbsp sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tbsp fresh ginger, peeled and minced
½ c hoisin sauce
¼ c fish sauce
1 tbsp sriracha sauce
2 lb pork
12 to 16 flour tortillas, warmed

FOR THE SLAW:
⅓ c rice vinegar
2 tsp grated fresh ginger
1 tbsp sesame oil
2 tbsp peanut oil
1 tsp sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, cored and sliced into julienne
½ bunch fresh cilantro, rinsed, dried and roughly chopped

In a pressure cooker on medium sauté, add the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent, stir in the ginger and set aside.

Add the hoisin sauce and the fish sauce to the pot and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste then nestle the pork on top of it. Place the pressure cooker on 12 psi, for 30 minutes. Depending on your pork you may needs to add 10 more. You want the pork to shred easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, carrots and Asian pear and toss to combine.

Shred the pork with a pair of forks.Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Serves 6 – 8

Salmon with Herb Salad and Cucumber Ribbons

  

Another winner from Patricia Wells. Braised salmon with an Asian inspired dressing served with herds and cucumber ribbons. 

Ingredients:
FOR THE GINGER DRESSING
1 lemongrass stalk
¼ c olive oil
2 TBSP rice vinegar
1 TBSP grated fresh ginger
1 TBSP soy sauce

CUCUMBER RIBBONS
1 large European or hothouse cucumber

HERB SALAD
1/2 c mint
1/2 c cilantro
1/2 c basil

SALMON
1 lb of salmon
2 c dry white wine
1 lemon grass stalk

LEMONGRASS GINGER DRESSING
Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart. Place the minced lemongrass in a small jar, add oil, vinegar, sugar, ginger and tamari. Cover and shake to blend. Taste for seasoning.

CUCUMBER RIBBONS
Peel the cucumber, and use a vegetable peeler or mandoline to slice it lengthwise into thin ribbons. Place the ribbons in a small bowl and drizzle geenrously with the ginger dressing (the complete recipe reserves some dressing for an accompanying herb salad).
Toss to evenly coat the cucumbers with dressing.

HERB SALAD
In a small bowl combine herbs and toss with some dressing.

SALMON
In a skillet, bring the wine to a boil over high heat and cook until reduced hy half. Reduce to a simmer, add lemon grass and place fish on top. Cover ans simmmer about 6 minutes until cooked through.

SERVE
Divide cucumber among plates, top with salad, salmon abd drizzle with a little dressing.

Serves 4.