Monday, January 14, 2008

a hearty, warm you up delicious soup!

- this is simple, wintery goodness. i made the meal tonight just as the magazine (cooking light) recommended with the toasts and cheese and it was perfect!!!! very very good

Golden Winter Soup

2 tbspn butter
5 c cubed peeled butternut squash
2 c cubed peeled russet potato
1 tsp salt
1/2 tsp freshly ground pepper
2 c sliced leek (about 2 medium)
4 c chicken broth
1 c halfnhalf
gruyere cheese
chopped chives (for garnish)
freshly ground pepper (for garnish)

1. melt butter in large dutch oven over medium high heat. add squash, potato, salt and pepper to pan. saute 3 minutes. add leek, saute 1 minute. sitr in broth, bring to a boil. reduce hat and simmer 20 minutes or until potato is tender, sitrring occasionally. place half of potato mixture into a blender. remove center piece of blender lid (to allow steam to escape), secure blender lid on blender. place a clean tower over opening in blender lid (to avoid splatters). blend until smooth. pour into a large bowl. repeat procedure with remaining potato mixture. sitr in half and half. cover and keep warm.

2. arrange sliced baguette on cookie sheet. place slices of gruyere cheese on top. broil slices until slightly toasted and cheese is melted. ladle soup into bowls, garnish with ground pepper and chives (the chives are necessary by the way- soooo good!) serve with toasts.

**gruyere cheese is expensive for sure, but wow, the taste of the cheese went so well with the soup it was well worth it. and i love broiled toast with cheese! this was filling and tasty yet fairly low fat. i will definitely make this again. it would serve probably 4-6 people.

Sunday, January 13, 2008

morning goodness

I've found two muffin recipes recently that have both turned out delightful. i got 3 cooking magazine subscriptions for christmas- rachel ray, cooking light, and everyday food (martha stewart). i'm really excited about them!

Orange Cranberry Wheat Germ Muffins

1 1/2 c flour
1/2 c raw what germ
1/2 c sweetened dried cranberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
3/4 c packed brown sugar
1/4 c canola oil
1 tsp grated orange rind
1/2 c fresh orange juice
2 eggs

1. preheat oven to 375
2. combing flour and next 7 ingredients (through nutmeg) in large bowl, stir with a whisk.
3. combine brown sugar, oil, rind, juice and eggs. stir with a whisk. add egg mixture to flour mixture, stir just until combined. spoon batter into 12 muffin cups either sprayed with cooking spray or lined with muffin liners. sprinkle tops with brown sugar
4. bake at 375 for 17 minutes.

Jumbo Coffee Cake Muffins
1 c packed brwn sugar
1 c flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 c cold butter, cutinto small pieces

1/2 c butter room temp
1 3/4 c flour
2 tsp baking p owder
1 tsp baking soda
1 c sour cream
1 c sugar
1 tsp vanilla
2 eggs

1. make streusel: in med bowl sitr together brn sugar, flour, cinnamon, and salt. with a pastry cutter cut in butter until mixture resembles large coarse crumbs. refrigerate until ready to use
2. muffins: preheat oven to 350. in small bowl whisk together flour, baking powder and baking soda. set aside.
3. using an eletaric mixer, beat together butter, sour cream, sugar and vanilla until light and fluffy. beat in eggs one at a time until well combined. beat in flour mix just until combined.
4. divide half the batter among muffins cups- as in, only fill the cups half way- (i used a 12 cup muffin tin with liners. however there was too much dough, so really it could make 2 tins of 6 jumbo muffins or maybe fill up 1 12 muffin cup tin and then part of another), top with half the streusel. cover with the remaining batter, top with remaining streusel. bake until toothpick comes out clean 25-30 minutes.

i had left over streusel so i made an apple crisp with the leftovers.

these were both really yummy and we had them for breakfast the whole week!

Friday, January 04, 2008

Seasoned White Beans and Rice

1 1/2 cups rice
pinch of salt and pepper
1 lime
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsely leaves
1 cup loosely packed baby arugula leaves
2 garlic cloves
2/3 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
2 cans cannellini beans, drained

prepare rice according to directions with a pinch of salt and pepper

meanwhile, grate rind from lime into a blender. cut lime in half and squeeze juice into blender.

pulse cilantro, next 3 ingredients, lime rind, and lime juice in a blender until combined. gradually add olive oil, salt, and pepper, and process just until blended, stopping to scrape down the sides.

Microwave beans in a large microwave safe bowl on high for 1 1/2 minutes or until heated. Stir in hot cooked rice. Add cilantro mixture and toss to combine. serve warm.

Roasted Apples and Sweet Potatoes


3 lb sweet potatoes, peeled (about 5)
2 large granny smith apples, peeled
2 Tbsp butter, melted
2 Tbsp light brown sugar
1 tsp. grated orange rind
1 tsp. kosher salt
1/2 tsp coarsely ground pepper

Cut peeled sweet potatoes into 1 inch cubes, cut peeled apples into 1/2 inch thick slices

stir together melted butter, brown sugar, and grated orange rind in a large zip top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat

Place potato mixture in a single layer in a lightly greased aluminum foil lined 15x10 jelly roll pan. sprinkle with salt and pepper

Bake at 400 for 30 to 35 minutes or until potatoes and apples are tender and lightly browned.

the perfect snack

i just found a really great food for me after night shifts. my stomach is often upset and confused after working nights, but i do get hungry. this is just a simple smoothie, but it's healthy and i thought you might like it too or even adrian might like it!

in a blender:
1 individual sized container yogurt (i used a good organic brand and i can taste the difference! yum)
1 banana
1 cup frozen whole strawberries
1 cup orange juice

blend! no added sugar, fruit, and yogurt. it's really filling too.

Tuesday, January 01, 2008

the most wonderfulest, delicious-est, incrediblest, delectablest CHICKEN SALAD ever!!!!

okay, i really mean it. this one is for keeps forever. you HAVE to make this ASAP!! i got it from my friend lauren from our bible study. her sister actually owns a bakery here in salt lake and serves up this chicken salad for her customers and they can't get enough of it either! after making it tonight, i'm sold!

Lauren's Favorite Chicken Salad

1 1/2 tsp curry powder
1 tsp olive oil
1 tsp sugar
3/4 tsp salt
1/4 tsp pepper
juice of 1 lemon or 1 tbspn lemon juice
1/2 c mayo
3 c cooked chicken (i used a rotisserie chicken from costco)
1 c celery thinly sliced
1/4 c toasted almonds
red grapes

1. infuse curry powder in olive oil over low heat, remove from heat
2. mix oil/curry mixture, sugar, salt, pepper, and lemon juice in small bowl; add mayo
3. stir together chicken, celery, almonds and grapes
4. add sauce mixture and toss to coat

** i just added all the ingredients one by one into a large bowl, but afterwards i thought it would be better to make a sauce out of the little ingredients so they get mixed more thoroughly and then top the veggies and chicken with it. i also did not have any red grapes as they are completely out of season right now so i used cherry tomatoes cut in half. it was delicious! i spooned about a cup over some spring salad mix and sliced some fresh pear on the side. we had slices of french country bread with goat cheese on the side. it was definitely enough to fill us up and looked really pretty too. i could eat this at least once a week!!**

i am cooking up the carcass from the costco rotisserie chicken right now to make my own broth. the birds are only $5 and the flavor of the meat is outstanding. i hope you like it!