May 10, 2015

Potato Soup

This soup is very light with a mild potato flavor. It is delicious without being overwhelming. For a thicker soup with a more enhanced potato flavor, use 1 cup less of broth. 

Makes 8 servings. (About 1⅓ cup per serving)

1.5 Tbsp butter
1.5 cup thinly sliced sweet onion
1 cup chopped celery
5 cups (homemade) chicken broth
4 cups cubed potato, with peel
1 cup 1% milk
1 tsp salt
¼ tsp pepper

1. Heat medium saucepan over medium heat. Add butter to melt.

2. Add onions and celery and cook until soft, about 15 minutes

3. Add broth and potatoes; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced with a fork, about 20 minutes.

4. Working in 2 or 3 batches, add contents of saucepan to food processor or blender. Puree until smooth. For a thicker consistency, puree until just smooth or just before smooth. For a thinner consistency, puree longer.

5. Return puree to the pan. Add milk and reheat until warm; do not boil. Season with salt and pepper.

Make it a complete meal:  Add 4 oz. shredded chicken to each serving for a complete meal!

Recipe adapted from Relish Magazine

April 22, 2015

Salmon with Leek Alfredo

Makes 4 servings

2 leeks
8oz pkg fresh mushrooms, finely chopped
2 medium carrots, julienned
½ cup dry white wine
1 lb salmon, cut into four 4oz portions
Salt & Pepper, to taste
2 eggs
¼ cup milk (1% is fine)
½ tsp salt
1 small pinch nutmeg
½ cup grated cheese (pepper jack for some punch or milder like cheddar)
2 cups pasta, cooked 2 minutes under

1.      Cook pasta according to directions, yielding 2 cups cooked. Set aside.

2.      Trim & wash leek: Cut off dark green top and set it aside (save it for another recipe). Take the white and light green part of the leek and cut it lengthwise. Wash under running water. Slice it lengthwise, finely.

3.      Heat oil in skillet. Preheat broiler. Season salmon with salt and pepper. Place on broiling pan sprayed or wiped with olive oil / cooking spray. Set aside.

4.      Add leeks, mushrooms, and carrots to hot skillet. Cook until the leeks are tender, about 5-8 minutes. Add wine and stir, scraping up any browned bits on the bottom of the pan. Cook until most of the liquid has evaporated.

5.      Place salmon under the broiler, 4 inches from heat for 7-10 minutes, until fish flakes easily with fork.

6.      Mix together the eggs, milk, salt, pepper, nutmeg, and cheese. Add pasta to skillet with the leek mixture and toss. Add in egg/cheese mixture; stir about 2 minutes until the eggs are no longer raw.

Recipe adapted from “Pasta with Mushrooms and Leeks”

March 12, 2015

Pork Stew with Fennel and Apricots

1-2 Tbsp. Olive Oil
1.5 lbs. boneless pork butt (shoulder), fat trimmed, cut into 1” pieces
Salt & Pepper
1 medium onion, yellow or red, halved and thinly sliced
1/4 tsp ground oregano, or 1 sprig fresh
1 tsp anchovy paste
2 cups chicken broth
1 large bulb fennel, fronds trimmed off and reserved, stems removed and cut into ½” pieces, bulb 
   quartered lengthwise (keep core intact on each quarter)
3/4 cup, (about 4 oz) dried apricots, chopped

1.  Heat medium-size dutch oven or stock pot over medium heat. Season pork pieces with salt & pepper. Working in batches, drizzle pot with olive oil and brown pork on all sides, about 5 minutes per batch. Transfer to a bowl and set aside.

2.  Add ½ Tbsp olive oil to pot and onion, oregano and anchovy paste. Season with S & P. Cover and cook on low, stirring occasionally, until softened, 8-10 minutes.

3.  Add 2 cups  broth and bring to a boil over medium-high heat, stirring occasionally to scrape up any browned bit on the bottom of the pot.

4.  Add pork, fennel bulb and stems, and apricots. Season again with S & P.

5.  Cover and cook over low heat until meat is very tender, about 1-1.5 hours. (Check at 1 hour; may need up to half hour longer).

6.  Ladle the stew into large, shallow bowls and garnish with fennel fronds.

Makes 4-6 servings. Can double recipe.

Recipe adapted from Rachael Ray Magazine, January/February 2012.

February 17, 2015

Hawaiian Chicken


2 lb. boneless, skinless chicken breast
Salt & pepper
½ cup searing or AP flour
2 20-oz can Pineapple chunks in 100% pineapple juice, juice & chunks
2/3 cup soy sauce (or 1 cup for a bit saltier sauce)
2 cups bell peppers, chopped into 1” pieces
2 cups green beans, chopped into 1.5” pieces
2 cups faro, wheat berry, or brown rice