CREAMY ZUCCHINI MUSHROOM SOUP

Posted in Soups, Vegetarian-friendly by sallybr

Soup weather is here to stay. I should not complain, actually, so far things have progressed more or less smoothly. Anytime December catches me in my neck of the woods going for a morning run with no gloves, no hat, no growling, and wearing only a light long-sleeved shirt, I am a happy camper. Actually, happy jogger is more like it. But, let’s face it, things will get nasty soon enough and diving into a creamy bowl of soup feels like the right thing to do. I improvised this one using stuff I had in the fridge, not sure how it would turn out, but it was so delicious I had to share. The combination of zucchini with mushrooms might be a bit unusual, but worked very well… If you care to know, the soup is Paleo-friendly, low in carbs, and high in deliciousness.

Creamy Zucchini Mushroom Soup

CREAMY ZUCCHINI & MUSHROOM SOUP
(from the Bewitching Kitchen)

2 tablespoons olive oil, divided
1/2 onion, diced
salt and pepper (I recommend using a heavy hand for the black pepper)
za’tar (optional)
3/4 pound white mushrooms, sliced thick
3 medium zucchini
1 cup chicken stock
2 cups water
fresh thyme
2 handfuls spinach
1/2 cup coconut milk
toasted coconut flakes for topping (optional)

Heat 1 tablespoon of olive oil in a pan, when hot add the onion, season lightly with salt, pepper, and a little za’tar, if using. Saute until onion is translucent, add the mushrooms, and cook them in medium-high heat, stirring occasionally. If the pan gets too dry, add another tablespoon of olive oil. When the mushrooms are starting to get soft, add the zucchini, cook for a couple of minutes then add chicken stock and water. Mix well, cover the pan and let it simmer for about 12 minutes.

Turn the heat off, add thyme and spinach. Mix, transfer the contents to a blender. Blend very well, being careful (hot stuff in a blender can be dangerous, do it in batches if necessary). Return the blended soup to the pan, add the coconut milk, warm it up in low-heat, taste and adjust seasoning.

Serve with toasted coconut flakes or any other topping you like.

ENJOY!

to print the recipe, click here

compositezucc
Comments: I am very fond of zucchini soup, and also love a nice creamy mushroom soup. Never thought of marrying both ingredients. When mixing zucchini with mushrooms you’ll enter a twilight zone of unappealing color that can be tricky to deal with. After all, part of the charm of zucchini soup is its beautiful green, but the mushrooms mess that up. That’s when the fresh spinach enters the scene. I use this trick often when I want to perk up the green color of a soup. The secret is to add it right before you blend the soup, and don’t add too much. You won’t be able to tell there is spinach in it because the zucchini and mushroom flavor is prominent. Use a nice blender, if you have a Vitamix put it to work for at least a couple of minutes. You will have a gorgeous green soup, creamy, soothing, flavorful. It will be light but keep you satisfied, thanks in part to the fat from the coconut milk. I had a bowl of this soup on a Saturday after running and felt like a million bucks after. Two Aleve pills as a side dish probably did not hurt either.

Creamy Zucchini Mushroom Soup2
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20Nov2015

SPAGHETTI SQUASH PERFECTION

Posted in Vegetarian-friendly, Veggies by sallybr

I considered calling this post Life-Changing Spaghetti Squash, but then decided it would be a bit much, after all many people don’t even care for it and rather have their lives unchanged, leaving the spaghetti squash behind at the grocery store. However, if you are like me and happen to love the process of making the strands magically appear at the tines of the fork, then enjoy them with a little browned butter, or a hearty Bolognese sauce… you should consider this method. You’ll need a pressure cooker with a steamer insert, and 8 minutes of your busy day. Eight short minutes and you will be rewarded with the best ever spaghetti squash, the strands will have such great texture that you will not use another method ever ever again.

Instead of a regular recipe, I will walk you through the process, which starts exactly the same way as any other method… Cut the spaghetti squash in half and remove the seeds (I like to cut them crosswise but you can definitely do it lengthwise).

squash cut

Now, set up your pressure cooker with 1/2 cup water inside, and a steamer….

steamer

Place the spaghetti squash halves inside the steamer, it doesn’t matter if they don’t fit standing up, any placement will work fine….

pressurecooker

Close the pressure cooker, once it reaches proper pressure cook for exactly 8 minutes. Open the pan right away by equalizing the pressure running the pan under cold water in the sink…. Marvel at the look of the strands, ready to be forked out without a single hard, uncooked spot….

8 minutes

Now, all you have to do is remove the strands to a serving platter, and enjoy the best, most perfect spaghetti squash ever, in record time!

Spaghetti Squash22

Comments: I eat a lot of spaghetti squash and have tried many methods to cook it. Most people like to roast it, but I intensely dislike doing so. More often than not I end up with chunks of the squash that never get tender enough to pull into strands, and then it’s a major pain, sticking it back in the oven or calling it a day and accepting the idea that some of it will be lost. One day I read about microwaving it, and it is an improvement in terms of time and convenience. You can cut it in half, remove the seeds, and microwave it for about 15 minutes. It cooks a lot more evenly, but the texture suffers a little. With the pressure cooker, all problems are solved: in 8 minutes you get spaghetti squash that will give you nice strands all the way through the skin. And the texture? Unbeatable! I know not many people have a pressure cooker, but if you are a spaghetti squash fan, it’s almost worth getting one just for preparing it. Not to mention black beans, artichokes, brown rice….

😉

ONE YEAR AGO: Skinny Eggplant Parmigiana

TWO YEARS AGO: Supernova Meets Wok

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FOUR YEARS AGO: Back in Los Angeles

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27Aug2015

EGGPLANT TOMATO STACKS

Posted in Vegetarian-friendly, Veggies by sallybr

This is pretty much a non-recipe, but a few details made this preparation so delicious, I must share. First of all, you’ll need to use the best juicy large tomatoes you can find. We got heirloom tomatoes that turned out perfect. Slice them thick, no skinny slices. Same goes for the eggplant slices, and once you grill them, 2 minutes per side and you are done. This will preserve some of the eggplant texture, it won’t go all mushy on you. I often make the mistake of over-grilling eggplant. It gets bitter and limp. No bueno city.

EGGPLANT TOMATO STACKS
(from the Bewitching Kitchen)

1/4 cup olive oil
juice of half a lemon
Herbes de Provence to taste
salt and pepper to taste
2 big Heirloom tomatoes
1 medium eggplant
4 slices of mozzarella cheese

Make the dressing by mixing the olive oil, lemon juice, herbs, salt and pepper. Whisk well to emulsify.

Cut the eggplant in thick slices and brush each side with some of the dressing. Reserve. Slice the tomatoes, place over a platter and brush each slice very slightly with the dressing. Reserve.

Grill the eggplant two minutes per side on a very hot grill. While hot from the grill, assemble the stacks, starting with a thick tomato slice, then a slice of hot eggplant on top. Add a slice of mozzarella, continue stacking the veggies. Top with a thin mozzarella slice, and drizzle any dressing leftover on top. Add a tad more salt and serve.

ENJOY!

to print the non-recipe, click here

Comments: Sometimes simplicity is all you need in life. I didn’t anticipate making a post about this dish, but considering how much we both loved it, I had to share. Resist the idea of melting the mozzarella on top by running the dish under a broiler or something. It’s all a play with contrasting temperature and texture. The tomato will be just barely warm from cozying up with the grilled eggplant, and that will intensify its taste in a delightful way. I said it once, but will say it again, do not grill the eggplant to death. Assemble the stacks, bring them to the table, and pair them with any main dish you feel like it. I suppose two of these stacks could work well as a light meal. If you have some bread with it, even better. Some leaves of fresh basil in between the layers would be a nice touch, which unfortunately I thought about only a couple of hours later. Such is life…

I hope you’ll give this a try before summer is over… (typing this last phrase just about sent me into a crying fit. I am such a sensitive creature…)

ONE YEAR AGO: The Couscous that Wasn’t

TWO YEARS AGO: Apple-Cinnamon Bread

THREE YEARS AGO: Blueberry Galette

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FIVE YEARS AGO: Journey to a New Home

SIX YEARS AGO: Friday Night Dinner

17Aug2015

ROASTED RED PEPPER-WALNUT DIP WITH POMEGRANATE

Posted in Appetizers, Vegetarian-friendly, Veggies by sallybr

Are you familiar with Muhammara, a flavorful Middle Eastern red pepper dip? This concoction is similar but not quite the same. The addition of dates gives it a sweeter note, and the use of pomegranate juice is also a departure from the classic. I made it for a dinner party we hosted not too long ago, and served it with Ka’kat bread. Perfect partner for the dip. The recipe comes from Martha Stewart, and contrary to my expectations, there were problems. In fact, it was almost a disaster, but my beloved husband saved the show and thanks to his advice, the dip did not metamorphose into soup. And guess what? This is Paleo-friendly, so if you are into it, feel free to dig in!

ROASTED RED PEPPER-WALNUT DIP WITH POMEGRANATE
(from Martha Stewart)

4 pitted dates
3 chopped roasted red peppers
1/2 cup pomegranate juice (use less: see my comments)
1/2 cup toasted walnuts
1/2 teaspoon red-pepper flakes
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Pomegranate seeds (optional)

Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper.

Dip can be stored in refrigerator in an airtight container up to 3 days.

Garnish with pomegranate seeds, if so desired.

ENJOY!

to print the recipe, click here

Comments: Don’t let my almost disaster stop you from making this dip, it was delicious! However, I even left feedback on Martha Stewart’s website stating that there are problems with the recipe as published. No way 1/2 cup of pomegranate juice will work. I actually roasted more bell peppers than the recipe called for, and it was still pretty much a soup once I was done processing it.

In complete despair, I told Phil that we would have to settle for store-bought hummus for our dinner party because the dip was ruined, but he did not even blink: put it in a sieve to drain, it will be alright. He is simply the most optimistic human being ever, nothing brings him down. Take golf, for instance. He faces each shot, no matter how tough, with full composure. Moi? I start shaking uncontrollably when my golf ball goes into a bunker (the golf balls I play with have a mind of their own, did you know that?). In part because I know how many strokes it will take me to get said ball out of there. But, let’s get back to cooking, a nicer subject.

Following the advice of the resident scratch golfer, I placed the dip inside a small colander lined with a coffee filter, and within 30 minutes it had reached a perfect dip consistency. Tragedy averted! I struck gold in March 07th, 2000.

😉

ONE YEAR AGO: Lemon-Pistachio Loaf

TWO YEARS AGO: Roast Beef French Dip Sandwich with Green Pea Pesto

THREE YEARS AGO: Asparagus Pesto

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13Aug2015

TOMATO TATIN

Posted in Savory Pies, Small Dishes, Vegetarian-friendly by sallybr

One of my favorite desserts is the classic Tarte Tatin, a delicious upside-down apple pie originated in France in the 1880’s. I made it quite a few times before my blogging days, and often tell myself that I should bake one “for the blog.” You know, I am unselfish that way. But after reading a cooking forum in which people raved about a savory version of the classic, I had to make it. Roasted tomatoes with a touch of herbs and cheese are covered with a buttery dough, baked, and inverted on a platter for a stunning presentation… If some tomatoes stick to the pan, no need to use crass language, gently scoop them out and coach them into the original position. After all, it is supposed to be rustic, so small boo-boos are forgiven…

TOMATO TATIN
(adapted from Whip + Click)

for the dough:
205 grams (1+1/3 cup) flour
1/2 teaspoon sea salt
118 grams (8 tablespoons) chilled butter, cut into cubes
1 egg

for the filling:
940 grams (2 pounds) plum tomatoes
olive oil
Herbes de Provence to taste
sea salt and pepper to taste
1 large leek, washed and thinly sliced
grated Parmigiano cheese

Make the dough: Sift the flour into a bowl. Add salt and cubed butter and work into the flour with your fingers until the butter pieces are no bigger than lentil size. Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time. Chill for 30 minutes.

Prepare the leeks. By sautéing the slices in a little olive oil, season with salt and pepper. Cook it in a very low heat, stirring often until golden brown. Reserve.

Heat the oven at 350 F. Cut tomatoes in half, core and remove the seeds. Coat the bottom of a 10 inch round dish with olive oil and place the tomatoes skin side down all around the pan. Season with salt, pepper, herbes de Provence and drizzle with olive oil. Bake for approximately 30 minutes or until soft.

Before you take out the tomatoes, roll out your dough to a 10 inch round. Spread the leeks on top of the tomatoes, then add an even layer of grated parmesan. Add the dough on top and tuck the edges in. Bake for another 30 minutes or until the dough is golden brown. To unmold, run a knife around the edges and flip onto a serving dish.

ENJOY!

to print the recipe, click here

Comments: This was my first time making this recipe, and I think there is room for improvement. I added a little bit too much olive oil to the tomatoes before placing the dough on top, and the dough itself turned out a tad too oily for my taste. I also think that for the size of my pan, one or even two more tomatoes cut up would have been better. They shrink a little during roasting, keep that in mind when you make it and aim for full coverage of the pan. I hope you do try this recipe, by the way. It is very elegant and quite simple to prepare. Perfect to open a dinner as a first course, or to serve for brunch. It is nice at room temperature too, making it possible to prepare it in advance. My kind of recipe, all the way. I intend to try a lighter version using phyllo dough just for fun… What do you think?