tag:blogger.com,1999:blog-37218387726290839052024-02-19T21:34:45.338-08:00unexpected chefNatalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-3721838772629083905.post-9035188576216399682014-12-31T19:47:00.002-08:002014-12-31T20:15:48.213-08:00Whole30 Day 3I woke up this morning feeling rested and ready for some action on the slopes! I blended some french pressed coffee with the usual butter and coconut milk with cinnamon and I have to say, it's starting to grow on me. <br />
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I did sweet potato hash take 2 (added some dino kale to it and it was delicious) with a ghee fried egg and half of an avocado with lime and salt. Sorry, I remembered to take a photo AFTER I had eaten half of it. Thats the hard part of doing this! Remembering to take photos because I'm usually so darned hungry and amped up when a meal is ready. </div>
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I've been making some really delicious smoothies for the kids each morning. I'll have a sip or two but don't really want to start my day with a sweet concoction even if it's 'ok' technically. The kids aren't expected to abide by the rules of this but I have removed almost all sugar from their diets and they eat the meals I prepare for dinner. </div>
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Eno has been helping with the smoothies every morning and he's so good at it! I've decided to treat them to a 'smoothie of the week' throughout this because it's such a good way to get some important stuff in their bellies right at the start of the day (along with an egg or two). The smoothie of week 1 is: The Sunshine Smoothie</div>
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1/2 cup frozen mango</div>
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3/4 cup frozen pineapple</div>
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1 ripe banana</div>
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1/2 cup of coconut milk</div>
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juice from 1/2 of an orange (I ate the other half)</div>
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Blend until smooth. ENJOY! </div>
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We went skiing today which meant I needed to pack lunches. I quickly put together a kale salad with grilled chicken that I prepped on Sunday, carrots and tomatoes in basalmic vinegar and olive oil. I made a big enough salad for us to share. I actually brought a larabar for us to share but it was too sweet and I couldn't eat more than a few bites. </div>
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Dinner was the dumbest, easiest and most satisfying meal of the day. I fried slices of plantains in ghee, kevin made some guacamole and we ate beef hotdogs with franks original hot sauce. This is the only photo I took. HA! Plantain chips are my new obsession. </div>
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I felt amazing today. My energy level was through the roof. Ready to do it all again tomorrow!<br />
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Oh, and HAPPY NEW YEAR! (I think this is the first New Years Eve in a decade that I've been 100% sober :)</div>
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Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-49574591829337976102014-12-30T18:38:00.000-08:002014-12-30T18:38:07.681-08:00Whole30 I wrote a really long, mellow dramatic post yesterday about the Whole30 challenge I've officially started. Then I erased it. I did it because I don't want this to be a 'thing' in my life. I don't want it to be a big deal. I HATE extreme thinking and feel like if I adopt an extreme attitude about this challenge, it will be a failure from the beginning. I want this to be simple. To do: 1. Make meal plan and grocery list every Saturday 2. Go grocery shopping on Sunday 3. Prep food for the week on Sunday 4. Eat when hungry 5. Feel better 6. Life continues the same wether I'm eating sugar & gluten or not. <br />
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I really like food and have a pretty healthy relationship with it. I don't claim to be gluten intolerant or anything super tricky like that. For me, once again, It's simple. I've suffered from debilitating pain in my digestive tract for half of my life. I've left countless fun evenings with friends to go home and curl up in pain on my bed and I know certain foods do this to me I just don't know which ones. So here I am doing something about it. Hopefully I'll feel great at the end of this and will be able to test out certain foods to get to the bottom of the drama. <br />
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It's day two now. Day one was great, I felt great too. I'll try to post photos of some of the meals I make for us. Yesterday I had two eggs for breakfast because we had nothing else in the house (I hadn't shopped yet). For lunch I wrapped shredded carrots, cucumber and avocado in sliced roasted turkey and drizzled a little Franks Original on top. For a snack I had half of an apple with almond butter. Dinner was <a href="http://nomnompaleo.com/post/74180911762/cracklin-chicken" target="_blank">This</a> cracklin chicken from nomnompaleo <a href="http://http//nomnompaleo.com/post/74180911762/cracklin-chicken"></a> with steamed baby broccoli, roasted sweet potato fries and <a href="http://fedandfit.com/2014/05/15/paleo-bbq-sauce/" target="_blank">this</a> REALLY tasty BBQ sauce!<br />
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Last night I really wanted something sweet before bed but had a cup of tea and called it a night.<br />
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Today I woke up feeling rested and made myself a cup of coffee with a tablespoon of grassfed irish butter, a dash of cinnamon and a little coconut milk (I know, it sounds disgusting but its actually quite good...ish). Wanna know why the hell I'm drinking my coffee like this now? read <a href="http://nextshark.com/5-reasons-why-everyone-is-putting-butter-in-their-coffee/" target="_blank">this</a><br />
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I made smoothies for the kids while I drank my coffee and then started on this gem of a breakfast:<br />
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1lb Chorizo (I used Boulder brand)<br />
1 large sweet potato diced<br />
1 tbsp Olive Oil (for roasting sweet potatoes)<br />
1-2 avocados<br />
juice of half a lime<br />
a few cilantro leaves torn<br />
salt and pepper (for the sweet potatoes)<br />
1-2 farm fresh eggs<br />
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This is a chorizo and sweet potato hash topped with a ghee fried farm fresh egg with a side of guacamole. It kept me full until 1pm (and we eat breakfast early). Dice and roast sweet potatoes tossed in olive oil, salt and pepper in the oven at 400 for about 20-30 minutes (I did this while making the sweet potato fries last night. Who wants to roast anything at 8am?). In a skillet, cook a pound of chorizo (I use Boulder brand...it doesn't have any sugar in it) and if you want the chorizo to be a little broken up, do so in a food processor once it's cooked through. Warm and crisp up the potatoes in a little ghee or olive oil in the same skillet after you remove the cooked chorizo. Once potatoes are hot, add your chorizo and mix together. Fry an egg how you like it in a separate pan with some ghee or butter. (btw I made my own ghee and its freakin amazing. Recipe <a href="http://thehealthyfoodie.com/homemade-ghee/" target="_blank">here</a>)<br />
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For the guacamole I diced up 1.5 avocados and squeezed half a lime, tore some cilantro and added salt and gave it a quick, easy mash/stir. I like my guac chunky.<br />
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Thats it. Enjoy!<br />
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For lunch, We had some leftover pieces of the cracklin chicken, a hard boiled farm egg and an apple 'sandwich' (basically two slices of apple with almond butter smeared between them). <br />
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For dinner I grilled a hangar steak and roasted some green beans with tomatoes and fried up some plantain chips in ghee as a little pre-dinner snack. We ate that amazing bbq sauce with the steak too (the one that I linked to earlier in this dreadfully long post ;)!<br />
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Today I felt like I was going to punch someone in the face after breakfast (it was an obvious result of this little adventure I'm embarking on). I needed to get OUT of the house and rage on a trail somewhere. Thats exactly what the doctor ordered. I feel like if I'm going to push through the grumpiness of cleaning up my food act for the next 28 days, exercise is going to be my trick. If I have negative energy happening, it will serve a far better purpose on a snowy trail somewhere in the mountains rather than me stewing around my house being a bitch to everybody. So we went for a 3 mile hike in the glorious mountains of Crested Butte. I was in my head for 2 hours and it re-centered me. <br />
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Now it's 7:30pm, we've had dinner and I've had a cup of fennel tea to curb my after dinner cookie craving. I feel like it's still too soon to offer any tips or real insight. I'm just finding my rhythm.<br />
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Til tomorrow...Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-13464232190568816522012-06-06T18:26:00.000-07:002012-06-06T18:31:42.940-07:00Kale, Tofu & Sun Dried Tomato Skillet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTtQqVPfUzevAynkn8tnJhmZr55yeqyCPLKM6Engc-AUQAvw307ORPNwQpcOmTC0mlW0uX4NJHJQPxMRUcYxQhyphenhyphen-s1HryQo5b3yMHYtLe40A_RJNMmsd5okrO2J-kBxSQursIGu093caa/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTtQqVPfUzevAynkn8tnJhmZr55yeqyCPLKM6Engc-AUQAvw307ORPNwQpcOmTC0mlW0uX4NJHJQPxMRUcYxQhyphenhyphen-s1HryQo5b3yMHYtLe40A_RJNMmsd5okrO2J-kBxSQursIGu093caa/s400/photo.JPG" width="400" /></a><br />
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The hubs' triathlon is just around the corner (in a few days) and I've been cooking some seriously healthy stuff during his training. I wanted to keep things light tonight for after his mountain bike ride and stick with some super healthy kale and tofu.<br />
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This is a delicious one! So here is the recipe:<br />
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<b>Kale, Tofu & Sun dried Tomato skillet</b><br />
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one bunch of red or green kale trimmed and washed well<br />
diced extra firm tofu<br />
a handful or so of sun dried tomatoes that have been marinating in olive oil<br />
1 red pepper chopped<br />
3 garlic cloves minced<br />
juice of 1/2 a lemon<br />
olive oil<br />
1/4 cup water<br />
salt and pepper to taste<br />
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In a large non stick pan, drizzle in some olive oil (not too much) and sauté the tofu on medium high heat until its golden on all sides. Lower the heat to medium and add your garlic, peppers and sun dried tomatoes. Cook for just a few minutes and then add your kale and a few good pinches of salt and pepper. Bump your heat back up to medium high once you've added the kale and stir everything together. Let it cook for about 5 minutes, stirring occasionally and then add your liquids. Water & lemon juice. Give it a few more minutes to marry and cook on medium high until the kale is cooked to your liking. I like mine not too wilted and still bright green. <br />
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You can serve this over healthy brown rice or pasta...whatevah you love!<br />
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num numNatalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-8423350470398118932012-02-01T07:33:00.000-08:002012-02-01T08:01:57.097-08:00Black Bean & Corn Enchiladas with a Simple Mexican SaladI made these for the second time last night for dinner and have decided that this is another weeknight 'go to' dinner for our family.<br />Its so delicious and quick and easy to make with just a few simple ingredients. <br /><br />Black Bean & Corn Enchiladas with a Simple Mexican Salad<br /><br />1 can of black beans (pureed in a food processor OR already pureed in the can)<br />1 small yellow spanish onion (diced)<br />2 cloves of garlic (minced)<br />1 teaspoon cumin<br />1 red bell pepper (diced very small)<br />1 cup frozen sweet corn <br />Drizzle of sunflower or other neutral oil<br />Salt to taste<br />i package of yellow CORN tortillas (Don't use flour tortillas. Ew)<br />2 cans of enchilada sauce of your choice <br />shredded mexican cheese (any brand/variety)<br /><br /><br />For the Mexican Salad:<br />1 bag of pre made iceberg or romaine salad mix of your choice (even a head of iceberg works great for this salad)<br />1 handful of chopped cilantro<br />1 avocado<br />2 ripe tomatoes<br />1 lime<br />2 tablespoons of neutral oil<br />salt to taste<br /><br />Preheat your oven to 375<br /><br />In a large sauce pan, drizzle a bit of oil over medium high heat and add onions, garlic and allow to cook for a few minutes before adding your peppers, corn and cumin. Cook all veggies until tender and add your pureed black beans and a few good pinches of salt. Stir well together (you can add a little bit of water-no more than a tablespoon or so if your filling seems to be way too thick. Thick is good though!). <br /><br />In a large baking dish (I used a big glass dish that I often use for casseroles), dump one of your two cans of enchilada sauce in the bottom and then microwave your corn tortillas for about 20 seconds (wrap them in a damp paper towel before microwaving so they don't dry out). This will make them warm and pliable so they don't break when you roll them (it's no big deal if they do break a little bit, however). Bring your bean mixture over to your enchilada making station and get rolling! <br /><br />Dip each tortilla in the sauce that is on the bottom of the baking dish to coat lightly, spoon about 2 tablespoons of your bean mixture into the tortilla and gently roll and place seam down in the pan (yes, your hands will be messy from this process so make sure they are clean before your begin). Line them up into a pretty row until the entire pan is full (It doesn't have to be perfectly uniform. This is a rustic dish). Open your second can of sauce and pour evenly over the top of the enchiladas and then sprinkle them with a very generous amount of cheese. <br /><br />Cover with foil and bake about 20 minutes until bubbling and then for 5 more minutes uncovered to get the cheese a little bit golden if you prefer. <br /><br />When you take the enchiladas out, let them sit and cool for a few minutes (we CANNOT do this because we must eat them immediately even though they don't keep their shape when you scoop them out of the pan right from the oven :) <br /><br />While you are waiting for your enchiladas to cool, make your delicious, simple salad. In a large bowl add your bag of lettuce, handful of chopped cilantro, diced tomato, diced avocado (we love big pieces) juice from half of the lime, oil and a few pinches of salt. Toss together until it tastes delicious. Add more salt if necessary (I will taste, add what I think it needs, toss some more, taste, add again if necessary and repeat this process until the salad is perfect). <br /><br />WIth a spatula, scoop your enchiladas from the baking dish onto a plate and top with a big heaping pile of mexican salad. The combo is DELICIOSO!! :)Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-81256279852451690872012-01-18T08:08:00.000-08:002012-01-18T09:01:24.564-08:00Asian Turkey Lettuce Wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPi_TUKtivHQQ4a_W_2Y4bMDjsCoPUgAmnSyCZpdBO6IEX7zl0ejU97noHaRL2uMyBS9k4rGH1ij1moK_b7HATHGFqF4d_wfZyIWJ_Oa132X7BRgwRE7ZYoQyUGiViQ08wyR0ZMcQzQa_/s1600/photo-2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPi_TUKtivHQQ4a_W_2Y4bMDjsCoPUgAmnSyCZpdBO6IEX7zl0ejU97noHaRL2uMyBS9k4rGH1ij1moK_b7HATHGFqF4d_wfZyIWJ_Oa132X7BRgwRE7ZYoQyUGiViQ08wyR0ZMcQzQa_/s400/photo-2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5699018089597447778" /></a><br /><br /><br />Shortly after the New Year, the hubs announced to me that he would be training for the Denver Triathalon starting, um, NOW and we needed to put our heads together and come up with a plan to get him on the road to uber hotness, er, I mean health. It actually has turned out to be the absolute perfect time to switch up our eating habits because of my pregnancy and feeling like I needed to really up my nutrient intake and also introduce some very nutritious foods to Phaedra. <br /><br />Now the shopping bill is mainly fresh organic fruits and vegetables with whole grains from the bulk section and very few items from the 'middle of the store' such as canned tomatoes and coconut milk, chicken broth, and a few healthy items for Phae's school lunches. We are already feeling great and Kevin is making huge strides in his training while I'm making huge strides with maintaining my energy level throughout the day and only packing on a few pounds when needed to support this little baby in my belly instead of gaining weight from that mid-afternoon cupcake craving :) (although, I give in every now and then...)<br /><br />This is a recipe that I made yesterday and it was super delicious and filling without giving us that heavy feeling. I've been cooking mostly gluten free meals also to see if it helps to relieve my digestive issues that I've lived with for most of my life. I must say that cutting out bread has really kept me from crashing after I eat. <br /><br />An added bonus? This recipe is super kid-friendly. Phae loved scooping the turkey into the lettuce cups. Just prepare for a bit of a mess (Lou dog is our cleanup crew for meals like this).<br /><br />Asian Turkey Lettuce Wraps<br /><br />1/2 red, yellow or orange bell pepper (diced)<br />1 large garlic clove (minced)<br />1 tablespoon minced ginger<br />1 carrot (diced)<br />1 lb ground turkey<br />a pinch of red chili flake<br />1/4 cup soy sauce<br />1-1.5 tablespoons honey<br />3 scallions (chopped finely)<br />small bunch of cilantro (chopped)<br />1 teaspoon of sesame oil<br />1/2 cup frozen, shelled edamame<br />lime wedges<br />1 large heart of romaine or a rinsed head of butter lettuce<br />a few drizzles of neutral oil (I used sunflower oil)<br /><br />In a large saucepan, drizzle some oil and heat to medium low. Add garlic, ginger, chili flake, carrot, pepper and cook until tender and very fragrant. Add the turkey to the pan and bump your heat up to medium high and break the turkey into small pieces while cooking. You don't want really large chunks of meat. I sprinkled the meat with just a little salt but don't go overboard with this because the soy sauce will really boost salt content in the dish. Once the meat is looking like it's close to being cooked through, add your sesame oil and frozen edamame. Put your soy sauce and honey in a microwave safe bowl and cook in microwave for about 15 seconds. When it's heated, stir to combine and then pour add it to the meat mixture and mix well. Taste to see if the dish needs to have more of a balance of sweet/salty and if so, you can add more soy sauce or honey accordingly. <br /><br />Place the finished meat and veggies in a bowl and sprinkle with cilantro. Serve with your lettuce wraps and lime wedges. I also served it with sriracha hot sauce (god's gift to the universe) and a side of regular jasmine rice to add to the wraps if we so desired. Enjoy this fun meal together around your table! Yummy!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-67231154614824333372011-12-31T15:39:00.000-08:002011-12-31T16:59:51.093-08:00Humble Beginnings for a Beautiful 2012When I was a little girl, my mother would often make very simple dishes with only a few ingredients from the cupboard to fill our bellies and keep us happy. We did not have a lot of money but did have many blessings. A roof over our heads, a big, grassy yard with mature trees to play in, a mother and father who made sure we never went hungry and always felt loved. Sometimes I crave the types of food that my mother would make for us. Beans with cornbread, a simple Sunday pot roast with potatoes and canned green beans with bacon, the occasional glorious steak dinner (most likely my dad would pick those steaks up on payday to celebrate his hard work with his family around the table). All of these dishes weren't fussy and we wouldn't have known either way. Now that I'm older, I like to 'fuss' in the kitchen with new recipes and ingredients as often as possible but sometimes, you just want to feel at home...<br /><br />Today is December 31st. In just a few hours, we will ring in a new year as a family and I had an urge to start the year with a very basic, affordable, flavorful split pea soup and cornbread supper in homage to my childhood and all of the lovely things that came along with being a kid in the Walker household. We've got another little one coming along in a few months and though we are blessed enough to not have to pinch penny's for our mealtime budget, I will be sure that my kids know a good home cooked humble kind of meal because often times they just have more heart in them. Kids don't know filet and lobster...they know love in a bowl though. Phae got so excited when I told her I was making split pea soup for our new years eve supper. LIttle does she know or care for that matter that it costs about $10 to make a huge pot of it (and that's if you go organic on the ingredients) along with the Jiffy cornbread mix that I grew up on.<br /><br />So here's to a beautiful new year with lots and lots of memories around the kitchen table with family. Sharing anything from a humble split pea soup and cornbread to filet mignon and fine wine. Home cooked is love. Always.<br /><br />Smokey Split Pea Soup <br /><br />1 tbsp Olive Oil<br />2 carrots (diced)<br />1 medium yellow onion (diced)<br />3 garlic cloves (minced) <br />3 celery stalks (diced)<br />2 bay leaves<br />1 lb dried split peas<br />1 ham hock <br />2 32 fl oz containers of low sodium chicken broth<br />Salt & Pepper to your taste<br /><br />a dash of hot sauce to taste for garnish<br /><br /><br />This is a low and slow soup. Start cooking it in the morning and let it go low and slow all day long. The hubs earned some serious brownie points this year for Christmas by purchasing this beauty for me:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rYvzVxDhwQ1bSn_FR0zIQdlL_qu9EQJ4TzdPkzkHP4Xe119LS430soaHs5WLq49cSOy5lZcrGwrwOr6H93QJlBU385aw4e0UcbVaIMUgzDSti2-LVhT9wlaMNRg7zvn332HI0CLwpcc2/s1600/photo-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rYvzVxDhwQ1bSn_FR0zIQdlL_qu9EQJ4TzdPkzkHP4Xe119LS430soaHs5WLq49cSOy5lZcrGwrwOr6H93QJlBU385aw4e0UcbVaIMUgzDSti2-LVhT9wlaMNRg7zvn332HI0CLwpcc2/s400/photo-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5692453194257320242" /></a><br /><br /><br />You can use any soup pot you have on hand with a tight fitting cover. <br /><br />Start with a little oil in the bottom of your soup pot. Dice up all of your veggies and get them started over medium high heat with a good few pinches of salt and pepper until they are just getting tender. Add your ham hock and bay leaves at any time you wish to start cooking with your veggies. Once your vegetables are tender and you've got your ham hock in there with them, add your split peas to the mix and stir around to mix everything up. After about a minute, add your chicken stock. Bring the whole thing to a boil by bumping the heat up to high and covering. Once it's boiling, give it a stir and reduce the heat to a simmer. Cover and simmer on low for the afternoon stirring once or twice an hour. If you need to leave the house, no biggie. Transfer your soup into a crock pot and cook on low for the day so you don't have to babysit it. <br /><br />For a classic creamy texture to your soup, after many hours of cook time, remove the ham hock and bay leaves from the pot and put aside. If you have an immersion blender, it works really well for this part. You want to blend your soup with the immersion blender for a few minutes until it's creamy OR you can let it cool slightly and then blend it in a regular blender in batches for a few seconds per batch. <br /><br />The ham should easily separate from the bone and you'll want to dice it up before adding it back into the pot with the creamy soup. Bring it all back to a simmer as it's probably in need of reheating before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZO7CfD4twdp_y-PghyGhe1ggwNAJsyNzMgfW5fgG3OyHMdwgFG_VSsdBli2oKbLUc1qdeYInlaih4Zs8r4YeZfVwQTQdviYm4UtmZWtDHb5mg6xhYFcn6NpTNVItJPloVsfIq-oZzidz/s1600/photo-2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZO7CfD4twdp_y-PghyGhe1ggwNAJsyNzMgfW5fgG3OyHMdwgFG_VSsdBli2oKbLUc1qdeYInlaih4Zs8r4YeZfVwQTQdviYm4UtmZWtDHb5mg6xhYFcn6NpTNVItJPloVsfIq-oZzidz/s400/photo-2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5692458266863504658" /></a><br /><br /><br />Jiffy cornbread mix is a great friend to bring along to this party. A box of Jiffy will cost you about $1. I make my cornbread just like mom used to. In a cast iron skillet with a sprinkle of sugar on top and served with a generous pat of butter and some honey if the mood strikes you. <br /><br />Serve the soup family style and don't forget to put a delicious hot sauce on the table to add a little kick to the soup. I love the Smoked Serrano hot sauce pictured below (it's made here in Colorado). Oh and, just an FYI, Mom would put raw onions on her soup along with the hot sauce. Just saying... :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmAo7EeKZqbnhiXEu1GWsF1rCDIFoQ8JyikmIKYlWwkJ-LiHS6G755bApRuqOkyVAlI6q6fYzxN97KEDiDt1ztVM2VynGzU-IONyPmL0X8ccJLjbjLEJmJxuucZlmfR3-4OGBFqhqbgWV/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmAo7EeKZqbnhiXEu1GWsF1rCDIFoQ8JyikmIKYlWwkJ-LiHS6G755bApRuqOkyVAlI6q6fYzxN97KEDiDt1ztVM2VynGzU-IONyPmL0X8ccJLjbjLEJmJxuucZlmfR3-4OGBFqhqbgWV/s400/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5692459177028229250" /></a>Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-47282108561507709562011-12-21T12:33:00.000-08:002011-12-21T13:00:48.665-08:00Pregnant Kitchen = Game ChangerI'm at about 26 weeks pregnant and I'll just say that it's greatly affected my desire to cook until pretty recently...in other words, I've been making pretty stupid simple meals with one motive in mind, to fill the bellies of the hubs and my sweet little girl while being able to hopefully stomach it myself and feel nourished. <br /><br />It's actually been a pretty awesome adventure to see how quickly and simply I can come up with a dinner when time isn't on my side and there are several ingredients which would trigger my gag reflux immediately (garlic was an inconvenient ingredient to have an aversion to. We're friends again though, garlic and I :)...<br /><br />So I want to brag about my recipe for 'Organic Hamburger Helper' real quick. The idea of buying a good ol' box of Hamburger Helper with that nasty powdered whatchamacallit was so, so tempting but I just couldn't bring myself to do it. I had to come up with a way to make what I was craving (simplicity but also actual hamburger helper) healthy and quick. If you have kids you can go ahead and thank me now because this is some really, REALLY good grub on the cheap and Phae went totally nuts for it.<br /><br /><span style="font-weight:bold;">Organic Hamburger Helper</span><br /><br />1 lb lean ground beef<br />1/2 tablespoon olive oil<br />1 tablespoon tomato paste (I buy the double concentrated kind in a tube. Very convenient) <br />1 can stewed italian style tomatoes (Phaedra requested that I chop them roughly in the food processor so there weren't big chunks of stewed tomato in the dish. Either way is fine, really)<br />1 box of macaroni pasta or bow tie...fun shapes are fun<br />Salt and Pepper to taste<br />shredded parmesan cheese<br /><br />Boil a large pot of salted water for the pasta and put a large saucepan over medium high heat and drizzle with olive oil.<br /><br />Add the meat to the saucepan to brown. Sprinkle with salt and pepper. Once your water is boiling, add your pasta and give a stir. When the meat is almost cooked through, add your tomato paste and stir into the meat. Then add your stewed tomatoes. lower your heat to medium-low and continue to simmer the meat with the tomatoes. When the pasta is al dente, add it to the saucepan and toss everything together. Sprinkle the dish with a generous, yummy amount of cheese (I liked Parmesan but you can use any kind you and your kids like). This meal is yummy and well balanced with a nice green salad! Happy easy eating!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-76355315448821649422011-05-23T10:54:00.000-07:002011-05-23T11:23:05.433-07:00Angel Hair pasta with Fresh English pea pesto, sweet corn & Grape Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi7gW07u8zsmlPu6kXqKnC0AidTOtu85yQhyphenhyphenPRSum5PHuLM4wV7bsmEApqj1BnODmYIPUB34pbdNoF_RwURPpPqk7-aRJumybmJIS-H0VYDzYPpkswZcBoUWN0-LhIHXDaXXdd1mOoT65/s1600/IMG_2069.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 355px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi7gW07u8zsmlPu6kXqKnC0AidTOtu85yQhyphenhyphenPRSum5PHuLM4wV7bsmEApqj1BnODmYIPUB34pbdNoF_RwURPpPqk7-aRJumybmJIS-H0VYDzYPpkswZcBoUWN0-LhIHXDaXXdd1mOoT65/s400/IMG_2069.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609976037403933394" /></a><br /><br />Guess what I felt like doing yesterday evening after a long weekend of drinking beer and eating nothing but crap? NOT COOKING! But too bad! I had a family with hungry tummies and my body was depleted of any actual nutrients (unless you count beer as a nutrient) so I needed something healthy, quick and delicious. <br /><br />I got REALLY excited when I saw that whole foods had a large bin of fresh english peas in the produce section. English peas in the pod are cheap and one of the most delicious spring vegetables you could possibly ever dream of. I think the bins are always full because people are intimidated by the look of the big ugly green pod. Its simple. A) Open pod over a bowl (like a little present every time you open one!) B) REMOVE PEAS (and try not to eat all of them before they make it to the food processor). Yea, that's all folks. Simple and totally worth every second of hard labor. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tdr4M-AnMUY0AuV3NMPiwTzWLWUkxU5tli8vKr9iWqWDh1fRDxOlCeGFetKsQHM5VrW5IprzeJs8WGTfRFWTujz3gvUs8TkhJqBwoUEeNhCCgWq2Up_qmtfeAFLBZQGiOqKR26jnPle3/s1600/IMG_2044.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 388px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tdr4M-AnMUY0AuV3NMPiwTzWLWUkxU5tli8vKr9iWqWDh1fRDxOlCeGFetKsQHM5VrW5IprzeJs8WGTfRFWTujz3gvUs8TkhJqBwoUEeNhCCgWq2Up_qmtfeAFLBZQGiOqKR26jnPle3/s400/IMG_2044.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609976385777197618" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6ETDJBUPWxUG5d6HXM8ytrjPMyXzF-4mkXevJutTdnWiZQ4JBlAAxhWDjgHuiy6Qiqt4YAsruZEzZxsGmDpggDbqZhuoQIWwnRdcW9Y1EQbBuzzZgWDSg5Un2Bf5v_3qsWEIOGvc_GPF/s1600/IMG_2051.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6ETDJBUPWxUG5d6HXM8ytrjPMyXzF-4mkXevJutTdnWiZQ4JBlAAxhWDjgHuiy6Qiqt4YAsruZEzZxsGmDpggDbqZhuoQIWwnRdcW9Y1EQbBuzzZgWDSg5Un2Bf5v_3qsWEIOGvc_GPF/s400/IMG_2051.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609976583836302754" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnc-cihSIN0XSxwJB-haz1O3mgKxEbeq6Sl9zQyPLGvwD48daZBKhO_DurIzBPuVXkBNpM1HqKYGOmweLGrSRKD3UISaZ_AGAzrTyKkz7UvJftwNeFEKmRGM_NMDSQik4fZkZilsngb8L/s1600/IMG_2060.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 228px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnc-cihSIN0XSxwJB-haz1O3mgKxEbeq6Sl9zQyPLGvwD48daZBKhO_DurIzBPuVXkBNpM1HqKYGOmweLGrSRKD3UISaZ_AGAzrTyKkz7UvJftwNeFEKmRGM_NMDSQik4fZkZilsngb8L/s400/IMG_2060.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609976805594689170" /></a><br /><br />Here is what you need. It will take about 20 minutes or less to to make this meal.<br /><br />2 ears of fresh sweet corn (shuck & cut the raw kernels from the cob. I do it in a large bowl so the corn doesn't fly everywhere)<br />1 lb english pea pods (see above for pea removal instruction)<br />1/2 lb angel hair pasta<br />3 tablespoons of olive oil<br />1 tablespoon grated parmesan <br />1 teaspoon salt<br />1/2 teaspoon pepper<br />a few lemon wedges<br />a few handfuls of grape tomato cut into wedges<br /><br />Put a large pot of salted water on the stove top and bring to a boil. While waiting for it to boil, make your pea pesto. Very simple. In a food processor pour your raw peas into it and add salt, pepper, a few squeezes of lemon juice (about 1/2 tablespoon) and grated cheese. Pulse the peas until they are somewhat smooth. Add the oil and blend until very smooth. Taste to see if it needs more salt, pepper or lemon. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTL5AwVJ0ubfGhtw7ZNp770SbKeMGyk_wiOBCpq3IzDCIh76VnviiHRKufPnQpr4CApz_HCy5DgC-NVVyeHiWLzxhoiWKwnoXe57WkodZRNK4tltneXBzR7WM8fGx8nnlyRw15IngzQrl8/s1600/IMG_2061.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTL5AwVJ0ubfGhtw7ZNp770SbKeMGyk_wiOBCpq3IzDCIh76VnviiHRKufPnQpr4CApz_HCy5DgC-NVVyeHiWLzxhoiWKwnoXe57WkodZRNK4tltneXBzR7WM8fGx8nnlyRw15IngzQrl8/s400/IMG_2061.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609977728894693410" /></a><br /><br />Boil angel hair pasta for about 3-4 minutes before adding your raw corn to the water to cook along with the pasta. Once you add the corn, cook until pasta is al dente (has a slight bite to it and not mushy). While the pasta is cooking, slice your tomatoes and spoon the pesto into a large bowl along with your tomatoes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOTnRtrVlEgcZ93YrdjEGmmEXtPacAtiTQ1ucVCTdMZ78Af7SilpJZxmDdZEhdAPuCF7cpYb9aBviP6wsw7or3rLEl7CNerYh_9cDjVwcoxT3tYxVmqDvcuhbCk18_3t2MPlig38uTpok/s1600/IMG_2066.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOTnRtrVlEgcZ93YrdjEGmmEXtPacAtiTQ1ucVCTdMZ78Af7SilpJZxmDdZEhdAPuCF7cpYb9aBviP6wsw7or3rLEl7CNerYh_9cDjVwcoxT3tYxVmqDvcuhbCk18_3t2MPlig38uTpok/s400/IMG_2066.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609978014707422594" /></a><br /><br />Drain your pasta (DO NOT RINSE YOUR PASTA WITH WATER! Your pasta will not soak up the flavor of the pesto if you rinse the starches from it). Dump the corn and pasta on top of the pesto and let it warm the pesto for 1 minute before tossing everything together with tongs. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVi_5m7JkzRlk6M0paDXYDcmNtNqlgSTTWljyiPBvyBYit4Te8LXf6aU8J5RXg7a5Ur44QbEjI8g5B_HILSWi0HcH4xRdi5B6Hmlme4gArrAfs7x8cHohwxEaE_pMvNZpWMvblP9oDP9b/s1600/IMG_2068.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 273px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVi_5m7JkzRlk6M0paDXYDcmNtNqlgSTTWljyiPBvyBYit4Te8LXf6aU8J5RXg7a5Ur44QbEjI8g5B_HILSWi0HcH4xRdi5B6Hmlme4gArrAfs7x8cHohwxEaE_pMvNZpWMvblP9oDP9b/s400/IMG_2068.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609978312458676546" /></a><br /><br />Taste it after you've mixed it well to see if it needs any additional seasoning. When serving, squeeze a little more lemon juice on the dish and some more grated cheese. Such a gorgeous, EASY light dinner!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-61791750189967086092011-05-22T17:44:00.000-07:002011-05-22T18:19:20.125-07:00Coconut Corn & Leek Soup with Roasted Curried Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoIzgQyt5ajYrPo3ir7Rx9xhbuPU_bdJQn9OSFjULiDCWmCxE0Fru6qNOgF3CRzv0sUOcIDgyBCtdcm088IeAYFSKeMuskc4dDXiGi-yXtUR0VVQDAnvWIBLN43cJQW6Ro-jnUlwRtB2a/s1600/IMG_1951.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 380px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoIzgQyt5ajYrPo3ir7Rx9xhbuPU_bdJQn9OSFjULiDCWmCxE0Fru6qNOgF3CRzv0sUOcIDgyBCtdcm088IeAYFSKeMuskc4dDXiGi-yXtUR0VVQDAnvWIBLN43cJQW6Ro-jnUlwRtB2a/s400/IMG_1951.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609707401660857394" /></a><br /><br /><br />It's been rainy for the past week and I wanted to make a soup that was warming but hopeful for sunny spring days to come by using sweet corn and leeks. It was a pretty simple soup to put together with a few simple ingredients but made interesting with tastes of curry and garam masala. <br /><br />This recipe feeds 4<br /><br />1 lb shrimp (de-veined and unpeeled)<br />2 large leeks (cut and washed very important!!)<br />1 1/2 cups frozen sweet corn<br />1 tablespoon grated ginger<br />1 large garlic clove minced<br />3 cans of chicken or vegetable stock<br />2 tablespoons of butter<br />2 tablespoons of flour<br />1 can of unsweetened coconut milk<br />1 tablespoon of cane sugar<br />2 tablespoon of curry powder<br />1 teaspoon garam masala<br />1/2 jalapeno pepper chopped<br />1 tablespoon or so of olive oil<br />1 tablespoon of kosher salt (more to taste if need be)<br />lime wedges<br /><br />Preheat your oven to 425 degrees. <br />Place your shrimp on a shallow baking pan after giving them a good rinse. Keep the shells on the shrimp as they help to give the shrimp beautiful flavor while roasting as well as prevent them from drying out. Sprinkle the shrimp with 1/2 of your curry powder and all of the garam masala. then sprinkle with a generous amount of salt. Add half the ginger and then Drizzle with extra virgin olive oil. Toss the shrimp in the spices with your fingers until they are each coated. While you are waiting for your oven to preheat, move onto the soup.<br /><br />Cut and rinse your leeks. Here's how: http://youtu.be/R8glwRaS8OM<br /><br />By the time you are through cutting and cleaning your leeks, your oven will most likely be ready for the shrimp. Put the shrimp in the oven and cook on a timer for about 10 minutes and stir them around at the 5 min mark.<br /><br />Now In a large soup pot, drizzle some olive oil (just a little) and add your garlic and the rest of your ginger to the oil and cook briefly. Once aromatic, add your leeks, jalapeno pepper, and the rest of your curry powder and a few generous pinches of salt. Cook to soften and then create a well in the center of the vegetables to make a roux (this will thicken the soup. Here is how to make a roux: http://youtu.be/sGxvV7uwpkw )<br /><br />Did I mention that I LOVE youtube? :) <br /><br />OK, so back to the soup...after you make the roux in the pan (don't worry if it gets on the vegetables! No biggie). You want to add your liquids slowly to start. Add just about 1/2 cup of your chicken stock and use a whisk to prevent your roux from clumping up. Keep adding the stock at a slow and steady pour while whisking it all together. Then you want to add your coconut milk, sugar and corn. Bump your heat up to high to get that soup bubbling away. Once it's bubbling, reduce to a simmer and cook for about 20 minutes. Taste it to see if it needs a better balance between salty and sweet. You want it to taste a lot like a Thai curry. Delicious! <br /><br />Once the shrimp are done cooking, wait for them to cool a little before peeling them. After they are all peeled, roughly chop them into large chunks. <br /><br />When your soup is done and ready, ladle it into bowls and top each bowl with a heap of delicious roasted shrimp and a squeeze of fresh lime juice. <br /><br />Eat with some fresh bread or whatever you wish!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-5428317273567905502011-04-25T18:09:00.000-07:002011-04-25T18:29:20.401-07:00Poor Man's Hash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzcedgx3SqoHRng9wr_iCjpbNDxT_UKT4tX1jDMDftQfc4gYgaGEEbxfKlFvsDosPlR8l18rrY5gL-ZL2NSfPnOOkYIbiM2Cg4KSOsOhmPTRlNxSN1zI4U69ubhzphCdiJvuuk1PL2Gg4/s1600/IMG_1804.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzcedgx3SqoHRng9wr_iCjpbNDxT_UKT4tX1jDMDftQfc4gYgaGEEbxfKlFvsDosPlR8l18rrY5gL-ZL2NSfPnOOkYIbiM2Cg4KSOsOhmPTRlNxSN1zI4U69ubhzphCdiJvuuk1PL2Gg4/s400/IMG_1804.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5599697263295624002" /></a><br /><br />Is that on oxymoron? Is there a 'Rich Man's Hash'? Oh well...I made this recipe up in my head and the results were pretty delicious and healthy. This is a vegetarian dish with tons of flavor and potential to go just about anywhere you dare to take it with other ingredients. My approach was quite simple. I had 30 minutes to get 'er done before dinner had to be on the table.<br /><br />So here she goes!<br /><br />1 bunch of fresh escarole (chopped and rinsed well)<br />2 cloves garlic<br />a handful of large green olives sliced<br />about 12-15 fingerling potatoes sliced <br />1 8 oz can of stewed tomatoes<br />a few pinches of red pepper flake<br />salt and pepper<br />a bit of lemon juice<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMZ4ax_jcnGhTmLMmCmoJhVYnJd9i2w1kYv9YBlsZYmHEWlByE_Yy4hjHyafys47Koss_9YFHg8K2RpQZ2H4j-2QfC4QWpt-qlg5IJxP3ey0j5wUUrn7V5w4Y1tbDP0TmvFUsfWOt352t/s1600/IMG_1790.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMZ4ax_jcnGhTmLMmCmoJhVYnJd9i2w1kYv9YBlsZYmHEWlByE_Yy4hjHyafys47Koss_9YFHg8K2RpQZ2H4j-2QfC4QWpt-qlg5IJxP3ey0j5wUUrn7V5w4Y1tbDP0TmvFUsfWOt352t/s400/IMG_1790.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5599696212064350018" /></a><br /><br />Boil the sliced potatoes in some salted boiling water until they are tender. Once tender, drain and set aside to dry a little. <br /><br />In a large saucepan with the heat on medium high, drizzle some olive oil and add the garlic and chopped olives. Let the garlic cook for about 10-15 seconds and then toss in the potatoes and stir them into the garlic (so the garlic doesn't burn). Turn the heat up to high so the potatoes get a little bit of a crispy texture and after a few minutes toss them and crisp them a little more.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbn_rm9w-Idj4yVrZWG5LDVtjKZkrLuzzwbKsakTpVf5esEfIdL4xPAqF7HbzGA3Swk9eP63ogDS9b-L2C6tNBfoUBxvwabEUezEPDb4O3cd4PzLhdescHwioQIgTWVFeQzciQsOVEdpf/s1600/IMG_1797.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbn_rm9w-Idj4yVrZWG5LDVtjKZkrLuzzwbKsakTpVf5esEfIdL4xPAqF7HbzGA3Swk9eP63ogDS9b-L2C6tNBfoUBxvwabEUezEPDb4O3cd4PzLhdescHwioQIgTWVFeQzciQsOVEdpf/s400/IMG_1797.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599696632340368482" /></a><br /><br /><br />Once the potatoes have a little color, add the escarole and turn the potatoes over onto the escarole and sprinkle a generous amount of salt over everything as is cooks down (a few good pinches) and a small amount of pepper. Once the escarole has wilted, add the stewed tomatoes (be sure to drain the juices from them so the dish isn't too wet). Squeeze a little lemon juice over the hash to brighten everything up and sprinkle some hot pepper flake on top to give it some good heat. <br /><br />Simple and really good for you! Bon Appetit!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-49195688621324592122011-04-17T12:49:00.000-07:002011-04-17T13:13:02.882-07:00Seared Scallops with grapefruit, sweet onions, mint and truffle oil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qw00VSKqJagaaHS5T4Ikqv4HrbzI3XESHuse8c2k0nLmQOFXIqzmzAiGEwRdCzVldk6aeE-Z5iy9UliDjfYJy3I71sJtFjsCUv4epxoSQl-LI69YkPeZG3UgZiBNHWHqzR5R37CyuYZ3/s1600/photo+3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qw00VSKqJagaaHS5T4Ikqv4HrbzI3XESHuse8c2k0nLmQOFXIqzmzAiGEwRdCzVldk6aeE-Z5iy9UliDjfYJy3I71sJtFjsCUv4epxoSQl-LI69YkPeZG3UgZiBNHWHqzR5R37CyuYZ3/s400/photo+3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5596642517627082418" /></a><br /><br /><br />I think scallops scare people sometimes. They are slimy, strange and really complicated looking but the truth is, they are easy to cook and delicious when done right. This is a SUPER simple way to serve up scallops and to impress whom you are serving them to. My hubs and I ate at a fantastic little restaurant in Manhattan a few years ago and we ordered this incredible grapefruit salad and I like to recreate it when I can but make it my own by adding a few different ingredients. I tend to make this dish a few times a year but I'm not going to lie, I think this is the FIRST time I actually really NAILED it. It was perfect. The scallops were PERFECT and my belly was happy. Its not a meal. Its an appetizer...or serve it in place of a salad. Would be amazing as a starter followed by a delicious, juicy steak dinner (I'll post those goods later)!<br /><br />I'll give you the recipe for 4.<br /><br /><br />12 large diver scallops (3 per person)<br />3 red or golden grapefruits (segmented and juices reserved for vinaigrette. Here's how (love her accent :): http://video.google.com/videoplay?docid=-3320000526185938826#)<br />1 sweet vidalia onion (cut into very thin slices)<br />a bunch of chopped mint<br />Salt and Pepper <br />White or Black truffle oil (I used white. Truffle oil is one of those things. Either you LOVE it or HATE it. If you HATE it, leave it out of the recipe...it will be just as yummy)<br /><br />Directions:<br /><br />Segment your grapefruit and reserve the juices in a small bowl<br />slice your onion very thin and add to the grapefruit in a larger bowl<br />chop the mint and put half in the bowl with the grapefruit and the other half in the grapefruit juices.<br />Add a few pinches of salt to the juice as well as white or black pepper and stir. Taste to make sure the balance of salty and sweet is right. Add the seasoned juice to the grapefruit and onions and gently stir together. Drizzle the salad with 1/2 tablespoon of truffle oil, stir once more and then place in fridge.<br /><br />Set your scallops on a few paper towels and thoroughly dry both sides (very important! If they're too wet, they will not sear correctly and won't be pretty or tasty!). Lightly season both sides with salt and pepper. Heat a non stick pan to medium high and drizzle with a little bit of olive oil. Add the scallops to the pan (don't overcrowd! Do a few at a time) and sear for 2-3 minutes on each side (they should be golden and crispy but not overcooked). When the scallops are done, you will put together a serving for each of your guests.<br /><br />Spoon the salad into a salad bowl and top with 3 scallops and garnish with a pretty mint leaf. <br /><br />Bon Appetite!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-51750154374817218732011-04-11T18:28:00.000-07:002011-04-11T18:51:50.539-07:00Salad Season: Bibb lettuce salad with pears, candied pecans & gorgonzola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjVJKAj0t-zLPolxcAZlgdGAqD0f4OfOl5TBsucu4SLSvs2zbuSSeBeSfjKJ-n82BJauxwybVWG3x7oF9BpqI4PX9S-11vPXWlcF56YjYpxjbxDXX0vg7ImwDhppdyJUv3IgzJAp991Xw/s1600/IMG_1763.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 370px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjVJKAj0t-zLPolxcAZlgdGAqD0f4OfOl5TBsucu4SLSvs2zbuSSeBeSfjKJ-n82BJauxwybVWG3x7oF9BpqI4PX9S-11vPXWlcF56YjYpxjbxDXX0vg7ImwDhppdyJUv3IgzJAp991Xw/s400/IMG_1763.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5594508880857387170" /></a><br /><br />It's time to start eating light! I served this beautiful salad tonight and it was so yummy! <br /><br />Ingredients for salad:<br /><br />1 head of bibb lettuce (sometimes called 'butter' lettuce-washed and leaves cut in half)<br />1 small wedge of gorgonzola cheese (crumbled)<br />2 pears (your favorite kind)<br />a handful or so of pre-made candied pecans (or walnuts-I get these @ whole foods)<br /><br />Raspberry Walnut vinaigrette:<br /><br />1 tablespoon of raspberry preserves <br />1-2 tablespoons of balsamic vinegar <br />1 tablespoon of walnut oil<br />2 tablespoons of peanut oil<br />1 tablespoon chopped parsley<br />a few of the candied nuts<br />salt and pepper to taste<br /><br />Directions:<br /><br />Make the vinaigrette:<br />Combine all ingredients for the vinaigrette in food processor. Let flavors meld while preparing salad.<br /><br />Salad prep: <br /><br />Simply wash and cut the lettuce and slice pears and crumble the cheese. Toss the lettuce greens in a large bowl with the vinaigrette. After tossing lettuce in the dressing, plate with other ingredients.<br /><br />Enjoy!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-18985876217196440662011-01-19T10:32:00.000-08:002011-01-19T11:47:00.809-08:00Lamb Ravioli with Mushroom Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgT8NzUfW3B1PY_AZHTFgAN4TApZYY4zRww1gAOGKtReRMFaaRQOpCEp41rteDogzq1pcffTmtK13jwE9OC9HsC_EImsW3tSl5gkisU0qaM9TxOn2iRP1zEyr-z9tC__v1gJ9f4rN-GMs/s1600/IMG_0721.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgT8NzUfW3B1PY_AZHTFgAN4TApZYY4zRww1gAOGKtReRMFaaRQOpCEp41rteDogzq1pcffTmtK13jwE9OC9HsC_EImsW3tSl5gkisU0qaM9TxOn2iRP1zEyr-z9tC__v1gJ9f4rN-GMs/s400/IMG_0721.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5563983294574851522" /></a><br /><br />I'm a corner cutter when it comes to cooking most of the time. One thing you will NEVER see me making in my kitchen is pastry dough or pasta. When I want fresh pasta, I'll go to the Italian market to buy it. For this ravioli, I used wonton wrappers (not THAT bad...even Martha suggested using these for ravioli :)<br /><br />This time of year I find myself craving lamb. Don't know why but I do know that this recipe satisfied my craving and I high fived myself after eating it. It's good enough to share. <br /><br />Ingredients:<br />1/4 cup bread crumbs (I used Panko crumbs)<br />1/2 cup whole milk ricotta cheese<br />3 eggs (2 for filling and 1 to seal the ravioli)<br />2 large cloves of garlic (minced)<br />1/2 yellow onion (or white) chopped finely<br />handful of chopped fresh mint<br />wonton wrappers (you can find these in the refrigerated section of most groceries)<br />1 package of baby bella mushrooms (sliced)<br />3 tablespoons of butter<br />1 tablespoon flour<br />1/2 cup of your favorite cheese (I used Parmesan)<br />1 cup milk (room temp)<br />Salt and pepper to taste<br />olive oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfTbA2Y0QS1VPhUiDa1S6xaOYgJmpcWPkvOmCWS1PS0Rzc-vLRxB6eqmZIIuS52OHb7PEr2zBAun6AVwG4Ih7oisJKHaUzXeRjLk3XO4dliGZayWFGTlYeo-dsATsfLF5wMXiNVDJBRzl/s1600/IMG_0689.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfTbA2Y0QS1VPhUiDa1S6xaOYgJmpcWPkvOmCWS1PS0Rzc-vLRxB6eqmZIIuS52OHb7PEr2zBAun6AVwG4Ih7oisJKHaUzXeRjLk3XO4dliGZayWFGTlYeo-dsATsfLF5wMXiNVDJBRzl/s400/IMG_0689.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563969554454326002" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiQklwhqbimORpvdqrtZyDgsC13QOF-Qg9t4F6mAWyYRJzY6tg5m-6ogaqwuOB2aJh1-YnsSKhKS-NK1YKwUlbopdz5vM_vYkEobyPvFnsHR6qfeLk1ifYYzViWWUb5cXCLY1aQwpdRIc/s1600/IMG_0690.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiQklwhqbimORpvdqrtZyDgsC13QOF-Qg9t4F6mAWyYRJzY6tg5m-6ogaqwuOB2aJh1-YnsSKhKS-NK1YKwUlbopdz5vM_vYkEobyPvFnsHR6qfeLk1ifYYzViWWUb5cXCLY1aQwpdRIc/s400/IMG_0690.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563970513280045938" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLs4lZ-qZDMGs10lNvynSu_d4ezGdFKFS0DC5xqPDTv3TffRephhyBZjVMlawhjcI7PwWtjnbM3tEyHIjL_PqbZQw_PFIiT0cY-S2jZpLw5TTrry5T1kWAQclfyl87MVW7U2s7HErDVau/s1600/IMG_0691.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLs4lZ-qZDMGs10lNvynSu_d4ezGdFKFS0DC5xqPDTv3TffRephhyBZjVMlawhjcI7PwWtjnbM3tEyHIjL_PqbZQw_PFIiT0cY-S2jZpLw5TTrry5T1kWAQclfyl87MVW7U2s7HErDVau/s400/IMG_0691.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563970880620948098" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_5J3DNdjJHq51NkHcx7sIGCZDs3Z1T6INkLQJ6zg9zccmpNtHklhnyGVsPK96NWg_qY702fh2Z7Z40kKus3N50QHD8No6PfkDhtbzUX5a_RENPZa9FWRUt3HSHhk0FMwtdGxmIBsBSTI/s1600/IMG_0693.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_5J3DNdjJHq51NkHcx7sIGCZDs3Z1T6INkLQJ6zg9zccmpNtHklhnyGVsPK96NWg_qY702fh2Z7Z40kKus3N50QHD8No6PfkDhtbzUX5a_RENPZa9FWRUt3HSHhk0FMwtdGxmIBsBSTI/s400/IMG_0693.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563972972017016226" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7SFBLn0YIqKroaw_rgUbBGbj76UqawAmzPxPvt2ctKvfnB_LotQfIl2UEUH8iupOd56mqGKo_Ngs-ya7WlxnyUWd932zHuS3AK1A9aExG7ddUzvWdxt0nbaW3Z1QcdUy2fTnQgexYHwN/s1600/IMG_0696.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7SFBLn0YIqKroaw_rgUbBGbj76UqawAmzPxPvt2ctKvfnB_LotQfIl2UEUH8iupOd56mqGKo_Ngs-ya7WlxnyUWd932zHuS3AK1A9aExG7ddUzvWdxt0nbaW3Z1QcdUy2fTnQgexYHwN/s400/IMG_0696.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563973609581055842" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FtAGJnOXfbbdXlZDWy_sUbhlkbLfNaEaAeFSXVJRqH30fBLosGx19YzPdyXUPII2ZJGP00nrDwId2NNU_R9FU54Og6O-exm6q90lGXIyqEw56nZ4FjN26_v9YznVY_XwPOnW5gVhudyL/s1600/IMG_0701.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FtAGJnOXfbbdXlZDWy_sUbhlkbLfNaEaAeFSXVJRqH30fBLosGx19YzPdyXUPII2ZJGP00nrDwId2NNU_R9FU54Og6O-exm6q90lGXIyqEw56nZ4FjN26_v9YznVY_XwPOnW5gVhudyL/s400/IMG_0701.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563974755730898002" /></a><br /><br /><br />Instructions:<br />In a large saute pan, heat up a drizzle of olive oil over medium high heat. Cook the chopped onion and 1 large clove of garlic minced. When onions are soft, add the lamb and salt and pepper generously. Break the lamb up with a spatula so that it cooks evenly. When the meat is finished cooking, put it in a large bowl and allow to cool for a few minutes while you prepare other ingredients. <br /><br />Go ahead and start the sauce while the meat cools. In the same pan that you cooked the meat in, add 2 tablespoons of butter and the other minced garlic clove. Chop your mushrooms and place them in the pan and cook on medium low until soft. Once soft, reduce the heat to low so they don't burn while you are assembling the ravioli.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVsBJWx-dQNBIdbCLZrgCV4LzbPDoG8avvi5kh6IC_rNx94Ui0aFBajxOrUZJaQqZbkoi-EnndAmpwK5L_9GmZo-p_I6ZmHUoYMi6FOz2B_8ZEVBaTYrrrzRNyVFgm9cClyF50c1S3-BI/s1600/IMG_0707.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVsBJWx-dQNBIdbCLZrgCV4LzbPDoG8avvi5kh6IC_rNx94Ui0aFBajxOrUZJaQqZbkoi-EnndAmpwK5L_9GmZo-p_I6ZmHUoYMi6FOz2B_8ZEVBaTYrrrzRNyVFgm9cClyF50c1S3-BI/s400/IMG_0707.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563979198431325986" /></a><br /><br /><br />To the meat, add bread crumbs, ricotta cheese, 2 eggs, salt and pepper (a good few pinches of both) 2/3 of the chopped mint.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1UVD4oFEoHtcIDl8y_XjPdmgICk51AK6apnRW9f9xhyphenhyphenFI_T_aejFWooi5jtXtytNqidbDflM1QB-fZQrVHQpYbzDvJye4MMcaKcYdVUg6_x8rBb9hE8eyxUi-3MlnPtwpMLwfx1adeFx/s1600/IMG_0703.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1UVD4oFEoHtcIDl8y_XjPdmgICk51AK6apnRW9f9xhyphenhyphenFI_T_aejFWooi5jtXtytNqidbDflM1QB-fZQrVHQpYbzDvJye4MMcaKcYdVUg6_x8rBb9hE8eyxUi-3MlnPtwpMLwfx1adeFx/s400/IMG_0703.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563977112164196642" /></a><br /><br />I used a fork to combine all ingredients but I think next time I'll use a food processor to grind the cooked meat smaller. It just depends on how fine you want your filling to be. It will be heartier if you just mix with a fork and fill the ravioli with the meat straight from the pan.<br /><br />Once all ingredients are well mixed, open your wonton wrappers but only remove a few from the package as you need them (they tend to dry out). Lay a piece of wax paper on a baking sheet and place how ever many wrappers will fit. Break an egg into a bowl and whisk together the egg and a few splashes of cold water (this is called an egg wash). This will be used to seal the top wrapper to the bottom wrapper. WIth a brush, paint the egg wash around the edges of your bottom wrapper and then put about a tablespoon of filling into each wrapper. Seal the ravioli by placing another wrapper on top and squeeze the edges shut (very important! This step seals the ravioli so it won't break open in your boiling water).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUquoK-4p7RarzmXhfJdXuUKzzVTG5dF7MmTYJn4AW08pX5iipaj2si-dLoxZyj_vmuBRgTV6zQcBKyQAGqn0oSFR_alK-5s5B_KNmqliwIGQCadMu60FdFz222n2m8-BaEFwvUlIXNct/s1600/IMG_0711.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUquoK-4p7RarzmXhfJdXuUKzzVTG5dF7MmTYJn4AW08pX5iipaj2si-dLoxZyj_vmuBRgTV6zQcBKyQAGqn0oSFR_alK-5s5B_KNmqliwIGQCadMu60FdFz222n2m8-BaEFwvUlIXNct/s400/IMG_0711.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563980025435894994" /></a><br /><br />before you finish your cream sauce, put on a large pot of boiling salted water. While you are waiting on the water to come to a boil, bring the mushroom pan up to medium high heat and add another tablespoon of butter. When it melts, add the flour to the butter and brown. Slowly whisk in milk so there are no clumps in the sauce. You can choose to make this sauce really thick (like I did) or add a little more milk or stock to thin it out. Once the sauce simmers (not boils! the milk will scald...YUCK) and thickens, add the cheese and taste to see if it needs more salt/pepper. Once the sauce is at your desired consistency, reduce to low just to keep warm. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr1A1tA3YqEX5a_IrWTYld8umAw3l0Ib3NW8ng08RQSVjiMyBMHaok5wMb1zUrjKpHYtrivYFq1hQTMnodNud8V2BfgvmJluQDb2pUTNmB-afqD0w7FVru4kbUd2FVPfHjVzNe2GlOD7w/s1600/IMG_0713.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr1A1tA3YqEX5a_IrWTYld8umAw3l0Ib3NW8ng08RQSVjiMyBMHaok5wMb1zUrjKpHYtrivYFq1hQTMnodNud8V2BfgvmJluQDb2pUTNmB-afqD0w7FVru4kbUd2FVPfHjVzNe2GlOD7w/s400/IMG_0713.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563981765739857826" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zKN3J76rywvGYhUyXHHvOY1yN2Nh6Si7KGAi9rhUmZXC_BRUxC3EyTRJKuMRHAUyZUG7mCWpUrC7fHaNiJBnxAx16m7nx_m84fWjiLd8mZ8gKzJ8ZoRM3t5njsFrlhSETaoZE63ePURg/s1600/IMG_0714.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zKN3J76rywvGYhUyXHHvOY1yN2Nh6Si7KGAi9rhUmZXC_BRUxC3EyTRJKuMRHAUyZUG7mCWpUrC7fHaNiJBnxAx16m7nx_m84fWjiLd8mZ8gKzJ8ZoRM3t5njsFrlhSETaoZE63ePURg/s400/IMG_0714.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563981925777648226" /></a><br /><br />Your water should be boiling now...so drop about 3-4 ravioli in the water at a time and cook for about 4-5 minutes each. When finished, take out with a slotted spoon and put on a platter and place somewhere to keep warm and cover with plastic wrap until all ravioli's are cooked. You can put them all on a pretty flat platter or you can make individual plates as you go along (that's what I did). Place 4-5 on each plate and spoon mushroom sauce on top and sprinkle with some pretty chopped mint. Devour. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_mEAQOTupaCDMkgs_BW-stVoIkBksERT604CdWsmM0HyEoSLAIK3Ag8wbOwcDpJfWTUv60m3YIAOOE5bEihrdd8_eWDmYTWdsKTjFX6irgBKgfq-t6Z2XRUUbILskZm2zJkp6AYmDU-2/s1600/IMG_0717.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_mEAQOTupaCDMkgs_BW-stVoIkBksERT604CdWsmM0HyEoSLAIK3Ag8wbOwcDpJfWTUv60m3YIAOOE5bEihrdd8_eWDmYTWdsKTjFX6irgBKgfq-t6Z2XRUUbILskZm2zJkp6AYmDU-2/s400/IMG_0717.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563983004052524754" /></a><br /><br /><br />***SIDE NOTE!! You can pre-make these, lay them on a cookie sheet and between layers, separate with wax paper and freeze individually on the sheet (so they don't stick together!). Once frozen, place them in a freezer ziplock baggie and you have a quick and easy dinner in the future. (these would be great with even store bought red sauce or alfredo sauce)Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-86705084168322345032010-11-28T19:01:00.000-08:002010-11-28T19:54:36.388-08:00ummmmm LIFE CHANGING. Short Ribs.These short ribs are STUPID. Just plain STUPID. And they are easy to make and *Almost* impossible to screw up (if you have a difficult time making mac n cheese then I would suggest you keep trying to make THAT and NOT these short ribs). If you are entertaining friends or family, make a bunch and they will worship you. They will kiss your ring. OK seriously, I'm done. Here's the recipe.<br /><br />for the short ribs:<br />4 short ribs bone-in (if you don't know what they are, ask your butcher)<br />1/2 cup applesauce<br />1/4 cup soy sauce<br />1/2 tablespoon grated ginger<br />2 cloves garlic<br />1 tablespoon brown sugar<br />juice of 1/2 of a lime<br />2 and 1/2 cups of apple juice<br />1 teaspoon siracha (or any hot sauce will do. Add more if you want it spicier)<br />3 scallions<br />salt and pepper <br /><br />for the sides:<br />1 cup of jasmine rice<br />1 small can of light coconut milk<br />juice from 1/2 of a lime<br />a small handful of cilantro chopped<br /><br />2 baby bok choy chopped and rinsed really well<br />1 red pepper (diced)<br />1 clove garlic (minced) <br />1 teaspoon ginger<br />red pepper flakes (how hot? you decide)<br /><br />Short ribs take time, And the only way you will get them right is if you cook them in the oven for a few hours. They need lots of love so I generally cook them on the weekend when I can give them the attention they deserve (because I know that they will make me a very happy woman if I treat them right). Preheat your oven to 350 degrees. <br /><br />While your oven is heating, get a large pan that has a lid *Important* this pan needs to be able to transfer into the oven! A small dutch oven will do beautifully. I use my wok sized Calphalon with it's tight fitting lid for this recipe. <br /><br />put a little canola oil in your pan and put on stovetop burner over medium high heat. Salt and pepper all sides of your short ribs and pan sear them on each side to achieve a gorgeous crust. once they are browned you will add your braising liquid. (I assemble my braising liquid while the short ribs are searing)<br /><br />For the braising liquid, in a bowl stir together your 2 cloves of garlic, applesauce, soy sauce, ginger, 1/2 of a lime juiced, brown sugar, 1.5 cups of apple juice (reserve the rest for later) & siracha sauce. lower the heat of the pan that the short ribs are searing in (you don't want the liquid to jump out at you when it hits a pan that's too hot!) Add your awesome braising liquid to the pan and bring it up to a LOW simmer. (its ok if the short ribs aren't completely covered. you'll be turning them every 30 minutes while they cook in the oven). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4FBBq9wng_dJ4KZyBjQP-h4RoXvp6LjNybNgA3S3dTMJLEP-q-dspMOM3OWsCBQ-vxB0yfosmbK7TEfxyXfQ294qsQnAvznlGTsrd_JXZe5FvBXrF7Vlrc-hLH9JvSwzlw_fKrpsZ2_e/s1600/IMG_0401.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4FBBq9wng_dJ4KZyBjQP-h4RoXvp6LjNybNgA3S3dTMJLEP-q-dspMOM3OWsCBQ-vxB0yfosmbK7TEfxyXfQ294qsQnAvznlGTsrd_JXZe5FvBXrF7Vlrc-hLH9JvSwzlw_fKrpsZ2_e/s400/IMG_0401.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544811355006025522" /></a><br /><br />Cover the pan with a tight fitting lid and transfer to your oven. Cook the ribs at 350 degrees for about 2-2.5 hours. <br /><br />You need to turn them with tongs in the liquid every 30 minutes. As you cook them, your liquid is going to reduce to basically the best stinking korean style bbq sauce you've ever had. Mine reduced really fast (too fast) and I added the rest of my apple juice to the pan at about an hour so my short ribs wouldn't dry out. just feel it out. If you're ribs aren't fork tender yet and the liquid is looking like it's going down to nothing, add more juice and stir it together. It's important to do this BEFORE your bbq sauce reduces so much that it burns. No good. No good at all. At the 1.5 hour mark, I knew my ribs would be finished soon so I started my sides. Things tend to cook very differently in Denver though so it may take you longer to cook them. *IMPORTANT* You know they are done when they are so tender that they are falling apart! Your liquid needs to be at a thick consistency and your meat needs to be SUPER tender! <br /><br /><br /><br />For the rice: <br /><br />The golden rule for rice: 1 part rice. 2 parts liquid. Not Just Water. ANY liquid will do. For this dish, I use coconut milk and water as my liquid to cook my jasmine rice and it is phenomenal. In a saucepan, put a pat of butter on medium high heat along with 1 cup of rice (more if you are cooking for a crowd). And then I added 2 cups of a coconut milk/water combo. Bring rice to a boil. Give a stir. Drop the heat to a LOW simmer. Cover TIGHT and LEAVE IT ALONE. Shake the pan every 5 or 10 minutes to make sure your rice doesn't stick. Follow time instructions on the package of rice that you bought. My rice takes about 20 minutes.<br /><br />After it's tender, turn off the heat and add some lime juice and chopped cilantro. Fluff with a fork. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHi8WOfwe78xLcmXFiOsbpC9E3HStmcoIefdD9Xtitjx96GZpXDJ1nZj1Fh_1sPTI4iqv7OZluUbPtTvGmLkPIkFEj1JJs8mHLedqy5Y42pzs8Uimzn74XR6U5GU-Z0DmCJ8s4VdBIGty/s1600/IMG_0425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHi8WOfwe78xLcmXFiOsbpC9E3HStmcoIefdD9Xtitjx96GZpXDJ1nZj1Fh_1sPTI4iqv7OZluUbPtTvGmLkPIkFEj1JJs8mHLedqy5Y42pzs8Uimzn74XR6U5GU-Z0DmCJ8s4VdBIGty/s400/IMG_0425.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544811609420794578" /></a><br /><br />For Veggies:<br /><br />In a pan on medium heat, cook a clove of garlic in a bit of canola oil along with the grated ginger and chili flake. Add your chopped vegetables and salt them to taste. Cook until just tender. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VquhLSAdSetcsuCRMT-FNWe003zT8c_2rMXObY7GXb5F0Car0el9qF_wtH0OwNdS5eQlw-69pROHP9TJRCpmcZLWFyvt80eyefrfubvr5tVHdA381z7IORov23KEsUZxO0XTfNaN22G1/s1600/IMG_0428.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VquhLSAdSetcsuCRMT-FNWe003zT8c_2rMXObY7GXb5F0Car0el9qF_wtH0OwNdS5eQlw-69pROHP9TJRCpmcZLWFyvt80eyefrfubvr5tVHdA381z7IORov23KEsUZxO0XTfNaN22G1/s400/IMG_0428.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544811818441569954" /></a><br /><br />ASSEMBLY!!<br /><br />about 10 minutes before you pull the short ribs from the oven, give them one last turn and throw in some chopped scallions. Re-cover and wait a few minutes.<br /><br />I always serve this family style. Heap your rice on a platter and throw the veggies on either side of the rice. And THEN Nestle those perfect little short ribs on the bed of rice and spoon extra bbq sauce from the pan onto each one (Don't drool on the food). Eat them and thank ME for blessing you with such greatness. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRWL9BUf5UQgztIdr34C5YJ4ugE8irAdziKF-MGk5t8GtXo2pcHnZLCWK8rWAJxkSx0nP4RfL9zRYsXRmnNJ6FEfaZhX7uHllhwNoLo0LQ-tNoKwf1WvOWcItbm2qEYHkCJHds-pzC48p/s1600/IMG_0440.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRWL9BUf5UQgztIdr34C5YJ4ugE8irAdziKF-MGk5t8GtXo2pcHnZLCWK8rWAJxkSx0nP4RfL9zRYsXRmnNJ6FEfaZhX7uHllhwNoLo0LQ-tNoKwf1WvOWcItbm2qEYHkCJHds-pzC48p/s400/IMG_0440.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544811997019151090" /></a>Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-21153431994489667142010-11-28T09:22:00.000-08:002010-11-28T19:59:19.459-08:00Chicken chiliI LOVE chili with a passion. Maybe its because my mother would make it almost once a week and it now reminds me of my childhood. The only problem is that I almost always regret eating red chili. My stomach just can't handle its greatness. So...I make different variations of white chili. Chili is one of those 'whatever you've got in your pantry' recipes. Mix it up. If you've got a bunch of veggies in your house that need to be eaten, throw em in. Here is the most recent version that i made (with great success, btw)! The kid HATES beans (surprising, no?!) so i snuck them in by pureeing them in my food processor (she still asked if they were there because she could taste it BUT she still ate 2 helpings because i may have told her a little lie). So here goes nothing (As usual, serves about 3-4 people. Double the recipe if you are cooking for a crowd):<br /><br />1 boneless skinless chicken breast (or whatever the heck you like)<br />2 heaping tablespoons of a good quality chili rub (whole foods market sells awesome variations)<br />2 cloves of garlic (minced or crushed)<br />1 poblano pepper<br />1 cup frozen sweet corn<br />1 jalapeno pepper (if you want more heat. This is optional)<br />1 carrot (diced)<br />1 small yellow onion<br />1 can of white beans (i used cannelini)<br />2-3 cups of chicken broth (you can control the thickness of your chili by adding more or less)<br />1/4 cup heavy cream<br />Cilantro chopped<br />Salt & pepper taste<br /><br />Directions:<br /><br />Rub 1 tablespoon of the chili powder and some salt and pepper on the chicken and pan sear on both sides on medium high in your soup pot with a little canola oil until cooked through enough to shred (its ok if its slightly undercooked. It will finish cooking when you shred it and put it back in pot). Chop your veggies while your chicken is cooking and when it's done, place the chicken aside on a plate and let cool while you move onto the next step.<br /><br />Lower the heat of the SAME POT to medium and place your chopped garlic and veggies (including corn) and stir around to get all the yummy bits off the bottom of the pan that the chicken left behind. Add the additional 1 tablespoon of chili powder and a little salt and pepper to the veggies. While your veggies are softening, drain and rinse your can of beans and puree until smooth. Shred your chicken and add both the chicken (and it's juices) and the pureed beans to the pot. Then add your chicken broth, give it all a good stir and bring to a boil. Once it's boiling, reduce to a simmer and cover. It will be ready in about 20 minutes. Just before you serve it, stir in the heavy cream and some chopped cilantro. Bring back to a simmer and then it's ready!<br /><br />I like to set up a little 'station' for condiments/toppings when I make chili so that everyone can personalize what they like. Some people hate cilantro so you can opt to chop some and let them decide if they want it or not (but I throw it in. They don't have a choice with me). I also put some shredded cheddar Jack, lime wedges, sour cream, chopped red onion, hot sauce, YOU NAME IT. Anything is great! If you're entertaining, it would be good to make some good ol' fashioned Jiffy cornbread (you can add jalapenos and cheese cubes to the batter before you bake it. Holy Crap). <br /><br />Hope you like this as much as I did!<br /><br />(Sorry I didn't take any photos of this one...the chili didn't last long enough to photograph but here's a picture of Lou Dog to fill the void!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZUIKmMFvxNG-GOo1JEhNBfBXhS1YVwrc6pynnWitm2Es2ffzkLItSAbfdykhO516l_4T-3WhQs6DTNdeae0i6jdpeHwWUF9jKnAkxtZReeEMmhJzHBNW713xL2cAfbmoybsvvg0ri2BZ/s1600/IMG_0417.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZUIKmMFvxNG-GOo1JEhNBfBXhS1YVwrc6pynnWitm2Es2ffzkLItSAbfdykhO516l_4T-3WhQs6DTNdeae0i6jdpeHwWUF9jKnAkxtZReeEMmhJzHBNW713xL2cAfbmoybsvvg0ri2BZ/s400/IMG_0417.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5544816174213322802" /></a>Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-3555408090741487752010-05-03T10:37:00.000-07:002010-05-03T11:24:15.888-07:00Ohh la la!After a few months of playing with makeup at a department store and NOT HAVING A LIFE, I am back on the map (and not LIVING at said department store any longer) with plenty of time to cook in my beloved kitchen for my beloved family. I apologize that I have not been around. Now lets get to it.<br /><br />I've said it before and I will say it again. I LOVE french food. Specifically provencal style cooking. Light, fresh and perfect for summer/spring. I made this very easy dish a few days ago for a dear friend who after a hard day of work (she is a Doula) she deserved a huge glass of white wine and a perfect piece of fish.<br /><br />I will make this dish again very soon and will post photos. The camera was with the hubs in San Fran so I couldn't capture it's beauty for you. Just use your imagination.<br /><br />If you're cooking for a crowd (and this is a great dish for a crowd) just use your noggin and double up the ingredients!<br /><br />Turbot with roasted vegetables and sauteed spinach<br /><br /><span style="font-weight:bold;">1 large fliet of Turbot</span> (this is hands down, THE MOST delicious fish I have EVER cooked/consumed. Cod or any other buttery white fish would work also in this dish but I'm telling you, if you can find Turbot, you will NOT be disappointed!)<br /><br /><span style="font-weight:bold;">A tablespoon of homemade pesto </span>(recipe below)<br /><span style="font-weight:bold;">2-3 tablespoons white wine</span> (dry-like a sauvignon blanc or pinot grigio)<br /><span style="font-weight:bold;">1/2 tablespoon of butter</span><br /><span style="font-weight:bold;">2 russet potatoes</span> (Peeled and sliced into 1/4 in-1/2 rounds)<br /><span style="font-weight:bold;">2 shallots </span>(roughly cut)<br /><span style="font-weight:bold;">1 bulb of fennel <span style="font-weight:bold;"></span></span>(cut into pieces - http://www.bonappetit.com/tipstools/tips/2009/06/how_to_chop_fennel_list )<br /><span style="font-weight:bold;">1/2 cup whole pitted kalamata olives<br /></span><span style="font-weight:bold;">1 teaspoon lemon juice</span><br /><span style="font-weight:bold;">3 cloves garlic </span>(chopped)<br /><span style="font-weight:bold;">2-3 large handfulls of fresh spinach</span><br /><span style="font-weight:bold;">1 tablespoon of dried herbs de provenc</span>e (you can find this amazing mixture of dried herbs at any supermarket. It's DIVINE!)<br /><br /><span style="font-weight:bold;">Olive Oil</span><br /><span style="font-weight:bold;">Salt and Pepper to taste</span><br /><br />Pesto recipe:<br /><br /><span style="font-weight:bold;">a handful of fresh basil<br />a handful of fresh parsley<br />1 clove of garlic<br />1/2 tablespoon salt<br />1/2-3/4 cup good olive oil</span><br /><br />Put everything in a food processor (or chop everything finely and add olive oil in a bowl) and shop until smooth and pretty. Make a day ahead for flavors to marry but its delicious right after you make it too!<br /><br /><span style="font-weight:bold;">Now get cookin:</span><br /><br />Preheat oven 400 degrees<br /><br />prep the vegetables except for the spinach (potatoes, fennel, shallots, olives, onion and 2 cloves of garlic chopped) and put on a non stick baking sheet. Drizzle with olive oil and generous amount of salt and pepper (about 1/2 tablespoon of each) then rub the herbs de provence in the palm of your hand to release the aromas and sprinkle evenly onto vegetables. Mix with clean fingers so everything is coated evenly and place in Oven. Set timer to 35-40 minutes (You will need to stir the vegetables once at around the 15-20 minute mark so they cook evenly and don't burn).<br /><br />While veggies are cooking, prepare the fish.<br /><br />I used a large piece of tin foil (double it up to prevent leaking) to create a pouch to cook my fish in so it would be perfectly moist. place fish on the foil, season with a little salt and pepper, drizzle with a few tablespoons of pesto and make sure it is nicely seasoned with pesto. I also squeezed a bit of fresh lemon juice on top. create a pouch for the fish and lastly pour the wine into the pouch before crimping it sealed. <br /><br />Put the fish in the oven with the veggies and cook the fish for 20 minutes. <br /><br />Lastly, to add a little green to the mix, I did a quick saute of garlic and spinach in a pan on the stovetop. Drizzle a little Olive oil on med-high heat, cook garlic in oil for just a few seconds and then add the spinach, season with salt and pepper and cook until it starts to wilt. Remove from heat and place on large platter along with the roasted veggies (they should be slightly crispy on the outside and golden) and put the filet of fish on top of everything and pour the liquid from the pouch over the fish. I love this dish family style because people can just dig in. <br /><br /><br />**IMPORTANT**<br />Please remind your guests to be careful eating the fish because it can contain pin bones (very sharp and dangerous if swallowed) and I broke the fish into tiny pieces for my daughter to make sure she wouldn't have any bones.<br /><br />Serve with crusty bread and pesto and a dry white wine or cotes du rhone! You'll be in heaven!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-84378339581689337702009-08-15T08:25:00.001-07:002009-08-15T08:55:43.659-07:00Summer HeatThe past week weeks have been cool in the evening but hot during the day here in Denver. When we lived in Philly I avoided cooking all together during the (smoldering hot) summer months because our little house would turn into even more of a furnace. It's the same here...No air conditioning yet we've managed to keep our home cool and I don't want to disturb that by firing up the stovetop. So its been eating out or pastrami and cheese sandwiches for us.<br /><br />One of my favorite non-cooking dishes would have to be my gazpacho. It's so healthy and light and sure beats eating anything hot on a summer day. you can rough chop all of the vegetables in a food processor to make your job (a lot) easier. Putting a little love into a chop on the ol' board wouldn't hurt either though if you don't have a food processor.<br /><br />Smokey Gazpacho<br /><br />3 cups plain tomato juice<br />1 can fire roasted tomatoes<br />2 large vine ripened tomatoes<br />1 large seedless english cucumber <br />1 red pepper<br />1 whole shallot (minced)<br />1 garlic clove (minced)<br />1 stalk celery<br />1 medium carrot<br />1/4 tsp cayenne pepper<br />1 tablespoon smoked paprika<br />1/4 cup vinegar<br />1/2 lemon<br />1/4 cup chopped parsley<br />2 teaspoons sugar<br />1/2 tablespoon salt<br />1/2 tablespoon pepper<br /><br />In a large bowl (not metal), put all of the chopped vegetables and the canned tomatoes (including the juice) in (they should be chopped into small chunks. The Carrot and celery should be chopped into very small pieces especially). Add the minced Garlic and shallot followed by your seasonings. Parsley, smoked paprika, cayenne pepper, salt and pepper and sugar. Stir the vegetables together and then add your liquids. The tomato juice and vinegar and juice 1/2 of a lemon into the mixture.<br /><br />Cover and let the flavors mingle overnight and enjoy for the week. This soup gets better with time and it can be frozen for a few months too. I like to freeze single portions and enjoy it for lunch in the fall months.<br /><br />Serve with a drizzle of olive oil and a crusty artisan bread.Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-5276640390038209082009-08-02T20:41:00.000-07:002009-08-02T20:59:50.396-07:00ditch the bagI religiously ate popcorn from a bag for most of my life. Like twice a week atleast. I would eat a bag of popcorn for dinner A LOT while recording in the studio. And I got to thinking about a few things. A) its simplicity. corn kernels + really high heat = popcorn B) the funny film left on the inside of my mouth after devouring a bag of microwaved popcorn and C) the idea of exposing my body to chemicals in the 'butter flavored' snack<br /><br />So I discovered very quickly that making my own popcorn was MUCH more affordable and SO MUCH MORE delicious than any popcorn I've ever had from a bag! You can literally put anything on your popcorn but I always make it how I love it. Movie theatre style.<br /><br />Movie Night <br /><br />1/4 cup yellow or white corn kernels<br />2 tablespoons of canola oil<br />1 tablespoon of real margarine (salted and melted)<br />2 teaspoons of ultra fine salt (you can usually find super fine salt in the same aisle as you will find your kernels) or however much salt you prefer. <br /><br />In a large pot:<br /><br />heat your oil and kernels on high heat while covered tightly with a lid. Once you hear the first 'pop', don't go far because you'll need to give a good little shake to the pot about every 10-20 seconds to keep your popcorn from burning. once the popcorn starts really popping, lower your heat to medium high to further prevent burning. After about 3-4 minutes of active popping, remove from heat and shake a few times until you stop hearing it pop. <br /><br />Sprinkle your salt on top and your melted butter. Stir with a spoon and then pour into a large bowl. Sometimes I add a little fresh ground black pepper for a kick. <br /><br />simple bliss.Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-71092671813659815302009-08-01T11:51:00.000-07:002009-08-01T12:25:34.078-07:00entertainingWe had some friends over last night and I made this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsdA8Pdc6NSEAUtul9T3S14lC8Yowp8-PZYIdk5SqHRmyaM2_XWASJMj4ml-cp1fV349f3OEWEp6eg2uIzfjgB1XeroPEnKxad4v8-DRK6uursv_WJCR5Wm8AJUgLgS9EU6PA0Oj_NGx4/s1600-h/_DSC2052.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 377px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsdA8Pdc6NSEAUtul9T3S14lC8Yowp8-PZYIdk5SqHRmyaM2_XWASJMj4ml-cp1fV349f3OEWEp6eg2uIzfjgB1XeroPEnKxad4v8-DRK6uursv_WJCR5Wm8AJUgLgS9EU6PA0Oj_NGx4/s400/_DSC2052.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5365071780588223874" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_XvLeaJYgMcemF7xj8ZgawKHuJ2IfCsZyXldrwi_qNEGO-tpJmz3T4PLr1GvTv07MipdSV5KQFPgAer9rAqK_O_P3b8ER9D0EHUUFt8DjXeOamuTfqQLFH91phm7hB66ik9MCHZBJOYn/s1600-h/_DSC2054.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_XvLeaJYgMcemF7xj8ZgawKHuJ2IfCsZyXldrwi_qNEGO-tpJmz3T4PLr1GvTv07MipdSV5KQFPgAer9rAqK_O_P3b8ER9D0EHUUFt8DjXeOamuTfqQLFH91phm7hB66ik9MCHZBJOYn/s400/_DSC2054.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5365072321114903714" /></a><br /><br />Sesame crusted Tuna with Coconut rice and pan seared Baby Bok Choy (and a honey soy lime sauce)<br /><br />I cooked for 5 adults last night so the recipe is for a small gathering.<br /><br />Make the sauce first:<br /><br />In a small saucepan:<br /><br />1 teaspoon garlic siracha <br />1/4 cup soy sauce <br />1/4 cup good quality honey<br />1 tspn fresh lime juice<br />1/2 tablespoon grated ginger<br /><br />put all ingredients in the pan and simmer on very low heat for about 10 minutes stirring frequently so it doesn't burn!<br /><br /><br />The fish:<br /><br />2 lbs fresh Tuna fish (its color must be bright red. If it appears to be browning or stinky, don't get it)<br />1 cup roasted black or white sesame seeds<br />salt and pepper<br /><br />The rice:<br /><br />2 cups jasmine rice<br />1 can of natural coconut milk (should equal 2 cups...if not, add a little water to make it 2 cups)<br />2 cups water<br />1 tbsn butter<br /><br />The Baby Bok Choy:<br /><br />1 tbsp veg or canola oil<br />5 baby bok choy<br />1/4 cup soy sauce<br />1 tsp sesame oil<br /><br />First, get your rice going. It will take about 20-30 minutes to cook. In a pot, melt the butter and add the rice. Toast the rice in the butter stirring together for about a minute. Add your liquid to the rice (coconut milk and water) and stir well. Bring the liquid to a rapid boil. Once boiling stir well once, lower heat to a simmer, cover TIGHTLY and leave it alone. Gently shake the pan every 5 minutes while leaving lid tightly over the rice. This prevents the rice from sticking to the bottom of the pan and burning. You shouldn't have any issues with burning if the temperature is at a simmer.<br /><br />While your rice is cooking, you can prepare your Tuna. Examine the tuna steaks making sure that they are patted dry and that there are no scales to be cleaned off. Season them with salt and pepper on both sides. On a plate, pour the sesame seeds and place each side of the tuna steaks onto the seeds to cover. This will create a delicious crust. Set aside.<br /><br />I would wait until the rice has been cooking for about 15 minutes before I start pan searing the tuna. <br /><br />In a large non-stick pan, drizzle a little bit of canola oil and heat the pan to high heat. Once the pan is hot enough, lower the heat to medium high and place the sesame covered tuna steaks in the oil. They should be sizzling loudly. For rare tuna (which is in my opinion the BEST way to eat it if it's really fresh), cook for only about 2 minutes on each side and then remove from the pan. Put aside and get started on your baby bok choy. <br /><br />Halve and rinse each baby bok choy (you can use regular bok choy for this too if you would like). In the same pan that you cooked your tuna in, over high heat, sear the baby bok choy for about 4-5 minutes (until they start to caramelize) on each side. After they are cooked, splash your soy sauce over them and cook a little more over medium heat for just a few minutes and drizzle with sesame oil at the end. <br /><br />To plate:<br /><br />Fluff your rice with a fork in the pan and spoon onto a large platter. Slice your tuna steaks and place the bok choy around the fish. Spoon the honey soy lime sauce over the fish and put any that is left on the table for people to add to their dish. This is a family style meal that will be sure to please your guests.Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-55938287880684620252009-08-01T11:22:00.001-07:002009-08-01T11:51:30.806-07:00Indian SummerThis past week was unusually cool (high 50's to low 60's) and dreary here in Denver. But as they say here in Denver (Thanks Cassandra) "If you don't like the weather, just wait a minute." The weather turned lovely again within just a few days. :)<br /><br />I honestly enjoyed the cool spell though after a week of 95 degree weather and sun that burnt my skin instantly. Seriously...<br /><br />So this inspired a classic. Nothing fancy, just plain old comfort food. I really, REALLY don't enjoy tomato soup out of the can so I always prefer to make my own with whole tomatoes (out of a can...does that make me a hypocrite?). And I also like sprucing my grilled cheese up a little with some nice cheese and some good quality ham. <br /><br />Rainy Day Lunch<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZQMVleI6qszkcs_8yA2HyRGlPQK6U1cBwyh6vmEMvOYmtd3R9SJlN7GFGAl8FmPwAXUegdzq8er7VM4pwm99Oo6qeejxnMQNFUOWRu_-olGxCCf6Qa76-PsdlipjYrTzVBfwrKdGiQXb/s1600-h/_DSC2050.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZQMVleI6qszkcs_8yA2HyRGlPQK6U1cBwyh6vmEMvOYmtd3R9SJlN7GFGAl8FmPwAXUegdzq8er7VM4pwm99Oo6qeejxnMQNFUOWRu_-olGxCCf6Qa76-PsdlipjYrTzVBfwrKdGiQXb/s400/_DSC2050.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5365065951778891058" /></a><br /><br />Soup:<br /><br />1 large can of whole tomatoes (good quality)<br />1 large clove garlic (chopped)<br />pinch of red pepper flake<br />1/4 cup chopped fresh basil<br />1/2 cup chicken or veg stock<br />1 tsp of both salt and pepper <br />drizzle of good Olive Oil<br /><br />Take the tomatoes out of the juice from the can (reserve the juice for the soup as well) Put tomatoes in food processor and pulse until chunky consistency. If you want a smoother less rustic soup, blend until smooth. <br /><br />In a soup pot, drizzle about 2 tablespoons of good olive oil over medium heat. Add the shopped garlic and the red pepper flakes and let cook for about a minute until slightly golden (not brown!) Add your tomatoes and all of the juice from the can and the stock to the pot and bump heat up to high so it comes to a boil. Add the salt and pepper and lower to a simmer for about 20 minutes so flavors can combine. At the end, add the fresh basil and a little shredded parmesan cheese if you want, and grilled cheese of course!<br /><br />Grilled 'Panini'<br /><br />2 loaves potato bread<br />2 slices of black forest ham<br />sharp cheddar cheese<br />Apple or pear slices (optional)<br />1 tbsn butter<br /><br />Melt butter in a pan and place assembled sandwich on pan and smash down with a piece of foil topped with a cast iron pan. cook over medium heat for about 3-4 minutes until golden. Turn and smash again and cook for another 3-4 minutes..<br /><br />Enjoy with the soup. YUM.Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-84148224180973394392009-07-29T09:18:00.000-07:002009-07-29T09:35:33.077-07:00Summer SangriaWith moving came many social gatherings to say farewell which also included lots of drinking. I'm not huge on large quantities of booze and really love the mellow buzz this sangria gave for a hot summer day of socializing outside by the pool. It's fantastic for sipping.<br /><br />You could also do this same sangria recipe with red wine (pinot noir or beaujolais...I love Beaujolais Nouveau for red sangria which is cheap and available only in the early winter months)<br /><br />Summer Sangria<br /><br />White Sangria<br /><br />1 LARGE (cheap is fine) bottle Sauvignon Blanc or Pinot Grigio (I used Sutter Home)<br />2 cups of mixed berries frozen or fresh (your choice)<br />½ cup peaches (skinned frozen or fresh)<br />½ cup white grape peach juice<br />½ cup seltzer or club soda<br />(Target also has some really great flavored seltzer. Feel free to use this)<br />¼ cup chopped Mint<br />1/3 cup fine granulated sugar<br /><br />in the bottom of a pitcher, muddle the berries and peaches with a wooden spoon along with the sugar and mint. (basically smash them together to make a chunky mixture) add the juice and whole bottle of wine and top with the seltzer. Stir well and add more juice if not sweet enough. Pour over ice and enjoy!Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-22549331964246130182009-07-29T08:39:00.000-07:002009-08-02T20:28:07.395-07:00Mussels, Chorizo and Prawns, Oh my!Mussels (or clams), Chorizo & prawns (one pot party)<br /><br />1 ½ lbs mussels (or littleneck clams)<br />½ lb of chorizo cut into small pieces(or however much of a link of chorizo you would like. You could also use any hot sausage for this. Whole foods makes incredible spicy sausages)<br />8-10 prawns or you could use shrimp (cleaned and deveined. Have the guy at the fish counter do it for you)<br />1 jalapeno pepper<br />1 large can of good quality whole tomatoes (you'll need about 5-7 canned tomatoes)<br />½ red onion<br />2 cloves garlic<br />2 tbsp good chili powder<br />1 Cup of Vegetable or Seafood broth (your pick)<br />½ cup dry white wine<br />½ tablespoon salt<br />½ cup chopped scallions<br />½ cup chopped cilantro<br />1 lime cut into wedges<br />1 loaf of crusty bread<br />1 wedge of Manchego cheese<br /><br />In a large Pot:<br /><br />Drizzle a bit of canola or veg oil into the bottom of the pot over medium high heat. Add Garlic, Onion and Jalapeno pepper to the oil and cook until tender. Add chorizo to the mix and cook until caramelized a little. Once chorizo is browned, lower the heat to medium low and add the chili powder and cook for about 1 minute to bring out its flavors. It’s ok if the powder sticks to the pan. You will deglaze the pan with the tomatoes and wine next. Take the tomatoes out of the can and just pull them apart with your fingers over the pot. Whatever juice is inside will add to the flavor of the sauce so don't rinse them or cut them. You should end up with large chunks of the tomato in your sauce (nothing fancy. The more rustic the better). Pour your wine into a measuring cup and then add to the pan and scrape the bottom of the pan with a wooden spoon to deglaze (this adds amazing flavor to the dish). Add the 1 cup of Vegetable or Seafood broth and Bump your heat back up to high to bring the broth to a boil. Taste the broth and add salt to your liking. If you want a thicker sauce, add less broth. Once the broth is boiling, Lower the heat a little to a simmer and let reduce for about 10 minutes (uncovered)<br /><br />While the broth is simmering wash the mussels (or clams). <br /><br />For mussels: Make sure the ‘beard’ is removed. Here is a great link with directions for this: http://allrecipes.com/HowTo/Cleaning-Mussels/Detail.aspx<br /><br />And for clams: http://allrecipes.com/HowTo/Cleaning-Clams/Detail.aspx<br /><br />IMPORTANT NOTE: This step is VITAL to a delicious tasting dish. Throwing mussels or clams into the dish that aren’t properly and carefully cleaned will result in a broth that tastes like ocean water (SAND included). I’m speaking from experience. Take the time to do it right.<br /><br />So after clams are cleaned bump your broth back up to a boil and carefully (and quickly) add the mussels/clams and the prawns to the broth and give a stir so they have the broth on them. Cover tightly and cook for 5-7 minutes. If you over cook this dish the seafood will be rubbery and impossible to chew. You want to cook it until the mussels & clams have opened completely and the prawns are opaque. <br /><br />Once the dish is cooked, add the cilantro and scallions and stir again. Slice your crusty bread and place on a platter with the manchego cheese and lime wedges for each to add to the dish. (I just break off pieces of the cheese with a knife on the same platter with the bread. Place the covered seafood pot in the center of your dining table and a large bowl for shells. This is a very rustic meal and fun to eat. Have each person ladle the dish (make sure they get broth to dip their bread into!) into a bowl . Everyone can discard their shells into the large bowl in the center of the table. The cheese and bread is phenomenal with the broth. I prefer to the share this meal right out the pot with loved ones (no double dipping of course ;) But it’s always good to make sure everyone is ok with this beforehand. <br /><br />ENJOY!!!<br /><br />p.s. serve this with my Sangria! (recipe next)Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-68777766072745198012009-07-29T08:37:00.001-07:002009-07-29T08:37:54.019-07:00Chicken. Argentina.Argentina Chicken<br /><br />6 boneless thighs<br />1 red pepper<br />½ red onion<br />1 clove garlic<br />1 cup whole wheat couscous<br /><br />Chimichurri:<br /><br />1 small bunch oregano<br />1 small bunch flat parsley<br />1 garlic clove<br />1 serrano pepper (or ½ if you want a milder dish..or none if you want no heat)<br />1 pablano pepper<br />¼ cup red wine vinegar<br />½ cup olive oil<br />½ cup vegetable or any other light tasting oil<br />1 lime<br />salt and pepper to taste<br /><br />in food processor: <br />Put in herbs, garlic, chili peppers and salt and pepper and pulse until chopped. Add vinegar and juice of ½ the lime and pulse again. Finally slowly add the oil bit by bit until the chimichurri comes together. Taste to make sure it’s seasoned well. It should have a tang to it from the vinegar and lime. If it’s not tangy enough for your taste, add more!<br /><br />In a slow cooker:<br /><br />Put chicken & chopped onion and red pepper.in the slow cooker and season with salt and pepper. Pour about ¼ cup of the chimichurri over the chicken & vegetables and cook on low heat for about 4 hours until chicken falls apart very easily. <br /><br />Before serving, boil 2 cups of water in a saucepan seasoned with ½ tablespoon of salt and pepper and a tablespoon of butter. Once the water comes to a rapid boil, add the couscous and quickly stir, cover and remove from heat. Let sit for 5 minutes then add 1/3 cup of chimichurri to the couscous and fluff with a fork.<br /><br />Serve the chicken and vegetables on a platter over the couscous. (make sure you pour some of the juice from the slow cooker over the dish too!)Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-52962849199473864382009-07-29T08:29:00.000-07:002009-07-29T08:36:40.562-07:00hiatus OVER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AyifhAC3MkElfpSi5oe8IZygrcnNIYX4SsPjoQOTJyape_v_gXjWPBHZMdaIzHoSOllWp7FfVK3b__0gP9KAngHSX4nYlGSfdvBgaTzggV-ZXg1sEwpHVmxzNqS5sjEX3TI8xtZRzgAL/s1600-h/DSC_0044.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AyifhAC3MkElfpSi5oe8IZygrcnNIYX4SsPjoQOTJyape_v_gXjWPBHZMdaIzHoSOllWp7FfVK3b__0gP9KAngHSX4nYlGSfdvBgaTzggV-ZXg1sEwpHVmxzNqS5sjEX3TI8xtZRzgAL/s400/DSC_0044.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5363906444550376578" /></a><br />COLORADO<br /><br />OK. MUCH has happened since I last posted. I apologize for dropping from the face of the planet but moving is a pretty huge distraction from blogging about food (especially when ones kitchen is packed away in a box). I now live in Denver and I was pretty scared about the food choices I would have here but it turns out that CO has some pretty incredible produce (NOT jersey tomatoes, but they will do) and the fish comes form the west coast. And fresh fish from the west coast is DIVINE. So full speed ahead. I'm going to post a few recipes that I've made and loved during my hiatus to catch up on lost time. I apologize for no photos but use your imagination and let your mouth water.<br /><br />Thanks for your patience and I'll make sure to not to disappear again.Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.comtag:blogger.com,1999:blog-3721838772629083905.post-87465460275324549282009-02-25T09:02:00.001-08:002009-02-25T09:46:54.049-08:00Acorn Squash & Red Chili soup with Salt Cured Pork & Cranberry Walnut Croutons<blockquote><blockquote><blockquote><blockquote><blockquote><blockquote><a href="http://en.wikipedia.org/wiki/Immersion_blender"></a></blockquote></blockquote></blockquote></blockquote></blockquote></blockquote><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvf7mPGhTOxUxSkMhi31O3_uf7twZUdDimNTBWaXerr5wp75NpOCHVWzL2yvW1bwxRuNHnOFhX3PwHXN75be7fdui9FuPpzdQuw8P3c-atYdicjrVb2ZgVcU-ZEX87gYgfxpxo0k7v6Cs/s1600-h/DSC_0136.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvf7mPGhTOxUxSkMhi31O3_uf7twZUdDimNTBWaXerr5wp75NpOCHVWzL2yvW1bwxRuNHnOFhX3PwHXN75be7fdui9FuPpzdQuw8P3c-atYdicjrVb2ZgVcU-ZEX87gYgfxpxo0k7v6Cs/s400/DSC_0136.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5306790788985893794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmlXBrI5snNTvkTbo4Z5blv5U3meAsy38oPjXYtBG2Epm4aV7n_Bbfug7smmmQrpLvNwUoxZ-3OIoSMyE2pnPmSFV7sMplcX3XX-aIkbdTdWTI_fNm6sfsIzxmSvbAoMjuwLG9fj1DZw6/s1600-h/DSC_0138.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmlXBrI5snNTvkTbo4Z5blv5U3meAsy38oPjXYtBG2Epm4aV7n_Bbfug7smmmQrpLvNwUoxZ-3OIoSMyE2pnPmSFV7sMplcX3XX-aIkbdTdWTI_fNm6sfsIzxmSvbAoMjuwLG9fj1DZw6/s400/DSC_0138.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5306782163786664002" /></a><br /><br /><br />OH. MY. LORD. This soup is BANGIN' (as we would say here in Philly)!<br /><br />Brace yourself.<br /><br />Serves a group (4-6 people)<br /><br />2 Acorn Squash<br />4 Shallots (diced)<br />1 red hot chili (diced)<br />1 tbsp. dark brown sugar<br />1 quart chicken or vegetable stock (I used chicken)<br />1/2 cup heavy cream<br />1/2 cup diced salt cured pork (You can use bacon, pancetta or whatever you prefer. I bought a small piece of salt cured pork from Whole Foods and it was fantastic!)<br />1 loaf of cranberry walnut bread (or any other delicious fruit/nut bread you can get your paws on) Again, Whole Foods carries the bread I used.<br /><br />Olive oil<br />Salt & Pepper<br /><br />Preheat the oven to 400 degrees.<br /><br />You will need a very sharp knife to prep the squash (please keep your fingers in tact).<br /><br />Half each squash and thoroughly clean the seeds out of the center (you can reserve the seeds and toast them in the oven with a bit of olive oil and spices for snacking if you want). After you've cleaned the inside, I sliced mine in moon shapes before I removed the skin. You want to remove the skin with a very sharp vegetable peeler or a paring knife.<br /><br />Place the slices of squash on a baking sheet and drizzle olive oil, and season with plenty of salt and pepper and toss with your hands. Bake for about 25-30 minutes until fork tender and then remove.<br /><br />In the bottom of a soup pot heat a small bit of olive oil (only about 1/2 tablespoon) get the pan nice and hot and then add your diced meat and brown. I love to cook these until they are really nice and brown on medium high. After the meat is browned, remove from pot and place aside on a paper towel to drain. <br /><br />In the same pot but with the heat reduced to medium low, add your chopped shallots and 1/2 of your hot chili pepper and cook until tender but don't brown. Burned shallots will ruin this soup.<br /> <br />after your squash is finished roasting, cut it into smaller pieces (around an inch) and place in pot with the shallots and chili. Add the brown sugar and stir for a few seconds. Then add your chicken stock to the until it barely covers the squash! You don't want too much liquid in the pot. This soup is nice and thick. Raise the heat and cover for a few minutes to bring the soup to a boil. Once it's at boiling point, lower the soup to a gentle simmer and cook for about 30 minutes. <br /><br />While the soup is cooking, make the croutons. Dice the bread into large crouton sized pieces and place a tablespoon of butter and 1/2 tablespoon olive oil in a skillet on medium high heat. You'll want about 4-5 croutons per guest so you do the math. (Although I usually make a lot more for the week to use on my salads). Place your croutons in your pan (a single layer only, you want them to toast evenly) and sprinkle a bit of salt and pepper over them and toast them until they are golden brown on all sides. Remove from heat and place aside.<br /><br />Back to the soup.<br /><br />So your soup has now been cooking for 30 minutes. First taste it to see if it needs salt or pepper. Add to your taste and stir. <br /><br />Remove from the heat and let cool for about 15-20 minutes. I use my immersion blender for this next part but you can certainly use a blender too. JUST MAKE SURE THE SOUP HAS COOLED or you could really burn yourself. IN THE POT, let the immersion blender do the work. Its hand held and so easy. For more info on this device just go to Wikipedia and type in Immersion Blender. ;)<br /><br />If you are going to use a blender, just put the soup in blender (only half full at a time) and blend until smooth.<br /><br />After the soup is a creamy consistency, in the pot add the heavy cream and stir to blend. put the soup back on the stove on very low heat to bring it back to temperature and serve in a bowl with the croutons, some diced chili and a spoonful of the crispy pork.<br /><br />ENJOY.Natalie Walkerhttp://www.blogger.com/profile/15840976773705599826noreply@blogger.com