Joojeh Chicken w/ Grilled Vegetables & Rice

Middle Eastern cuisine and I don't really have a great relationship.  Not because I don't like or prefer it, but I just never am exposed to enough of it.  Sure, I've been to a couple Persian places around town, but I mean, I live in Kentucky.  There's not a huge Persian presence, and the restaurants that do offer this type of food, in my opinion, don't do it very well.  (Or in any special way to make me want to come back again and again).

Anyway, I stumbled upon a basic recipe for Joojeh Chicken - which is usually served in kabab form, but decided to forgo the sticks with this one and just use the marinade. 

The marinade seems simple, just a few staple ingredients (except the saffron, but it's worth the expense) - but they meld together to produce a complex and delicious flavor!

Ingredients:

2 large chicken breasts
Assorted Vegetables for grilling - we used tomatoes, green bell peppers, onions, and zucchini
Cooked rice

Marinade:

1/2 cup olive oil
juice from 1 lemon
1 onion, small diced
small pinch of saffron
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon red chili flakes

In a medium bowl, combine the olive oil, lemon juice, onion, saffron, chili powder, paprika, salt, black pepper, and chili flakes. 

Add chicken breasts and marinate for at least 3-4 hours.

Remove chicken from marinade and remove excess oil to prevent flare-ups.

Heat a grill to medium high heat.  Oil the grill grates or spray with pan-spray to prevent sticking and to get good marks.

Add chicken to grill and cook until white throughout.  You can also grill your desired vegetables at the same time.

Let the chicken rest for about 5 minutes and slice.  Serve with grilled vegetables and rice.

Easy peasy, eh?! 

Well, I'm off to my volleyball tournament (last time playing with the team I've been playing with for the past 6 years!  Sad to say I'm leaving this team, but the new team I'll be playing on is just as fun!)  Wish us luck - trying for best of the worst (we're in the losers bracket, hehe!)  Have a great rest of the week, guys!

Curried Mussel Chowder

There's a couple inches of snow outside.  It's cold.  And I hate it.

I've never been a fan of this type of weather.  Even growing up in upstate New York.  I hated it.  Andy even says I have a permanent scowl on my face when the temperature drops below 32 F.  I guess I just like my sunshine and warm weather.  Can you blame me?

One thing I do like during this time, though, is curling up to a nice warm bowl of chowder.  There's just something so comforting about it.  I decided to switch up the normal clam for some mussels and a healthy dash of curry powder.  The result?  Andy thinks it's the best bowl of soup I've made to date.  Right on!

Ingredients:

3 slices of thick-cut bacon, cut into thin strips
1 carrot, peeled and diced
1 shallot, diced
1 celery stalk, diced
1 lb. new potatoes, diced
2 tablespoons flour
1 cup white wine
3 parsley stems
1 bay leaf
pinch of dried thyme
pinch of black pepper
2 tablespoons unsalted butter
1 tablespoon curry powder
pinch of dried fennel
3 garlic cloves, smashed
pinch of saffron
5 cups of milk
1 cup of heavy cream
1 cup frozen corn
1 lb. shucked mussels (I bought them this way because it was easier, but you could certainly steam them and take them out of the shell on your own)
salt, to taste
chopped parsley, for garnish
baked naan, for serving

I love this because it's also a one pot meal.  Most soups are, right?  Right.  The less dishes I/Andy have to wash, the better.

Heat a large stockpot under medium high heat.  Add bacon strips and render until all of the fat is released and bacon is crispy.  With a slotted spoon, remove bacon to a paper towel-lined plate.  Reserve for garnish.

Add carrot, shallot, celery, and potatoes to the bacon fat.  Coat well and sweat for about 2-3 minutes.  Sprinkle vegetables with flour and cook for another minute.  Add wine and bring to a boil, stirring constantly to prevent lumps.  When mixture is thick, add in parsley stems, bay leaf, thyme, black pepper, butter, curry powder, fennel, garlic, saffron, milk, and heavy cream.  Bring to a boil, then reduce to a simmer for about 30 minutes, stirring occasionally.

About 2-3 minutes before serving, add your mussels (if they're already shucked, they should already be cooked, so you're only warming them) and your frozen corn.  Cook until warmed through.  Season with salt and pepper, to taste.

Ladle soup into bowls and garnish with reserved bacon and chopped parsley.  Serve with naan bread.

This seriously hit the spot!  We've got leftovers and I don't foresee them lasting much longer than 48 hours!  Hope you guys are staying warm =)

Braised Rabbit w/ Orzo

It's the end of another quarter of culinary school!  Woohoo!  Still rocking that 4.0 GPA, and so READY for these 2 weeks off.  We'll be setting sail on a boat trip in the next couple of weeks with a big group of our friends, so we're definitely looking forward to that.  Pictures will ensue, I'm sure!

In honor or the end of the quarter, I wanted to whip up something special for Andy and myself.  I sent Andy the following text:

Me: Rabbit.  Braised.  For Dinner.
Andy: F yeah! That sounds awesome!
Me: I didn't think you'd complain about that.

And I'm pretty sure he didn't know what it entailed, but the fact that it was something different and unknown, he was all about it.  And neither he or I were disappointed because the first words out of his mouth after taking a bite were "mmmmm."  That's always a good sign right?! 

If you have trouble tracking down some rabbit meat - check your local butcher.  That's where I stumbled across mine!

Ingredients:

2 lb. rabbit, cut into quarters
salt and pepper, to taste
1 tablespoon olive oil
1/2 cup shiitake mushrooms, stemmed and sliced
1/4 cup onions, diced
3 garlic cloved, slivered
1 carrot, peeled and diced
1 celery stalk, diced
1/4 cup sun-dried tomatoes, sliced
1 cup red zinfandel 
1 large tomato, concassee (peeled, seeded, roughly chopped)
1 teaspoon fresh thyme
1 teaspoon fresh sage, minced
2 cups chicken stock
1 tablespoon unsalted butter
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 & 1/2 cups orzo, cooked
Shredded Parmesan, for garnish

Heat a large dutch oven under medium high heat.  Add olive oil and heat until shimmering.  Season rabbit pieces with salt and pepper, and in batches, brown both sides.  Remove from pot and reserve.

Add mushrooms, onion, garlic, carrot, and celery to pot and cook until lightly browned. 

Return rabbit to pot and add in sun-dried tomatoes, zinfandel, tomato concasee, thyme, sage, and chicken stock.  Bring mixture to a simmer and cover.  Cook for about 45 minutes, or until rabbit is tender and begins to pull away from the bones.

Remove the rabbit from the pot and separate from bones.  Shred into bite-sized pieces and discard bones.

Strain the sauce, but reserve the vegetables.  Return sauce to pot and reduce by half to thicken slightly, about 10 minutes.  Season sauce with salt and pepper, to taste.  Mount with butter for extra shine and flavor.

Add reserved meat and vegetables back into pot.  Stir in parsley and basil.

Serve mixture over hot orzo and garnish with shredded Parmesan cheese.  Enjoy!

This is definitely a fall comfort meal!  We've got leftovers, but I don't think they'll last very long - I'm thinking about having a big bowl for lunch right now!

Have you ever had rabbit?  What's your favorite way to eat it?

Salmon w/ Lemon Cream Beurre Blanc & Sauteed Vegetables

The traditional beurre blanc we made the other day was a very temperature sensitive sauce.  A lot of us don't have the time or patience to hover over something to make sure it doesn't break.  Am I right?  Well, a cream beurre blanc is a more stable version of a beurre blanc.  It allows the emulsification to become more stable. 

So today I've got a beautiful salmon dish, topped with the beurre blanc.  Easy. Simple. Delicious. 

Ingredients:

Lemon Cream Beurre Blanc:

1/2 tablespoon shallot, minced
1 teaspoons olive oil
3 oz. white wine
4 oz. heavy whipping cream
4 oz. butter, cut into 1 oz. portions and chilled
juice from 1 lemon
3 sprigs thyme
salt and pepper, to taste

Salmon:

2 6 oz. salmon fillets
1/2 cup flour, for dredging
salt and pepper, to taste
1 tablespoon olive oil

Vegetables:
 
1/2 lb. haricot vert (French green beans)
2 carrots, peeled and julienned
salt and pepper, to taste

Start by making your beurre blanc.  Heat the olive oil in a saucepan and saute shallots until translucent.  Add wine, lemon juice, and thyme and reduce mixture by half.

Add the cream and bring mixture to a boil.  Reduce by two-thirds.

Remove from the heat, but keep warm.  Whisk in the butter, an ounce at a time, moving back to the heat if necessary.

Season with salt and pepper, to taste.  Strain mixture and hold warm.

Season salmon fillets with salt and pepper on both sides.  Dredge salmon in flour, patting off any excess.

Heat olive oil in a large saute pan and add salmon, skin-side down (or presentation side if you've removed the skin).  Cook to desired temperature and set aside.

Season your vegetables and saute under medium high heat (you can use the same pan as the salmon, if you'd like - make sure to wipe out any excess grease).

To plate, place a mound of vegetables in the center of the plate.  Top with salmon fillet and beurre blanc.

This was a meal we enjoyed out on our back deck.  It was such a lovely summertime meal.  Hope you guys are having a great week so far!

Basics 101: Vegetable Stock

How's everybody's weekend going so far? Ours has been quite relaxing, although I do end up going back to work today (I've had the last 3 days off work, and they were definitely needed!).

A good stock, whether it be chicken, beef, or vegetable, can be the basis for many great dishes and sauces.  I actually prefer a vegetable stock over the animal-based because 1) it's the easiest, 2) it's the quickest, and 3) it's the cheapest!

You can definitely use a variety of vegetable combinations, but don't think that more is always better.  Sometimes you can even just use a handful of vegetables and it will turn out great.  If you try to incorporate too many vegetables though, you'll end up with something that's not versatile enough for you to use with everyday dishes.

Vegetables that I'd avoid using for vegetable stock would be asparagus, broccoli, spinach, and bitter greens.  These are strongly flavored and would overpower your stock if you wanted to make it all-purpose.  Also, starchy vegetables like potatoes should be avoided because they can cloud up your stock - unless clarity isn't an issue.  Then by all means, go for the potatoes!

I like the following formula because it has everyday vegetables that I usually have in my crisper drawer.  Feel free to change things up to develop a stock that's right for you!

Ingredients:
(Makes 2 quarts)

2 tablespoons olive oil
4 carrots
4 celery ribs
1 large onion
1 leek, washed
1 bulb of fennel, fronds cut off
1 large turnip
1 large tomato
1/2 cup white wine
2 quarts water
1 bay leaf
1/2 teaspoon dried thyme
small handful of black peppercorns (maybe 1/2 teaspoon?)
about 14 parsley stems

Now, one thing about stocks.  A lot of recipes make you dice up your vegetables before you put them in.  I used to do that.  And then I worked at a restaurant.  We never dice them up.  At most, we quarter the vegetables.  It's quicker and you end up with the same result.  And it helps with the straining process.  So depending on your time and whether you want to work on your knife skills, you can forgo the small dicing of your vegetables.  A quick chop to make them manageable in the pot is good enough.

Heat your oil under medium high heat in a large stockpot.  Add the carrots, celery, onion, leek, fennel, turnip, and tomato to the pot.  Let the vegetable cook for about 10 minutes, stirring occasionally.

Add the wine, water, bay leaf, thyme, peppercorns, and parsley stems.

Bring mixture to a boil and then reduce to a simmer.  Simmer for about 45 minutes to an hour.

Take off heat and let cool to room temperature.  Strain and package up into individual containers (I did 4 pints).  Label and date.  Store in refrigerator for up to 3-4 days, or in the freezer for up to 3 months.  If you store it in the freezer, you want to thaw it slowly under cool running water.

So what would you use your vegetable stock for?

Have a great rest of your weekend guys!

Rice Pilaf

Hey guys!  Hope everyone is doing well.  I know I've still been a busy bee, but after Friday, I'll have a little bit more time on my hands because it's my last final of the quarter.  So I'll have a two week break before having to go at it all over again.

And I tell ya, it's going to be a much needed break.  I might even find myself sleeping more (right now I'm averaging about 5 hours a night, if I'm lucky!).

Anyway, I thought I'd post an easy side dish that any one can make.  It's a versatile dish where you can really add practically anything to, and keeps really well if you have leftovers.

Ingredients:

1 oz. clarified butter
2 oz. onion, small diced
1 oz. celery, small diced
1 oz. carrot, small diced
1 cup white rice
2 cups stock (chicken, beef, fish, vegetable - I happened to only have beef in the fridge so I used that)
1/2 bay leaf
salt and pepper, to taste

our mise en place

Heat a medium saucepan under medium high heat and add your butter.  When your butter is heated up, add your vegetables and sweat (cook without browning) them, about 3-5 minutes.

Once the vegetables are slightly softened, add the rice.  Stir until lightly toasted, about 1-2 minutes.

Then slowly incorporate your stock of choice.

Then add your half of a bay leaf.

Bring mixture to a boil.

Then lower to a simmer and cover. 

Let cook for about 20-25 minutes, or until about 95% of stock is absorbed into rice.

Serve as is or use as a side dish for a main course.  We ended up sauteing a few shrimp, putting them on top of the pilaf, and calling it dinner!

Hope everyone is doing well and surviving the holiday season (once again, I've completed all of my Christmas shopping online, avoiding the malls like the plague!). 

Until next time...

Chunky Eggplant Dip

Happy Wednesday guys!

I feel so worn out, I have no idea what's up with me!  But don't fret - I'm still busy in the kitchen!

Andy's work had a dip contest today and he asked me to make something for him.  So I made some more pretzel bites with beer cheese.  And you know what?!  It got 2nd place! 

Even better... Andy's chocolate concoction of a dip won 1st place.  So really - we both won - and I don't even work there!

So because I'm in a "dippy" sort of mood, I figured I'd post another good one.  This is practically one of the only dishes I can solidly eat eggplant in.  It's goes good with tortilla chips, toasted bread, and even all by itself!

What's your favorite dip?

Ingredients:
Adapted from Pennies on a Platter's Recipe

1 large eggplant
juice from 1 lemon
1/4 cup shaved Parmesan
2 garlic cloves, minced
2 tablespoons tahini
salt and pepper, to taste
1 tablespoon olive oil
small handful parsley, chopped
1/4 teaspoon cayenne pepper (optional)
tortilla chips
toasted baguette slices

Preheat oven to 375 F. 

Pierce the eggplant all over with a fork.  Drizzle with some olive oil and wrap in aluminum foil.  Place on a baking sheet and bake for about 30 minutes. 

Unwrap eggplant and allow to cool until safe enough to handle.

Set a colander over a bowl.  Cut the eggplant in half and scoop out the pulp from both halves.  Place in colander and allow to drain for about 5 minutes.

Transfer pulp to a food processor and pulse a few times.  Add lemon juice, garlic, tahini, Parmesan, and cayenne pepper (if desired).  Pulse until you reach your desired texture (I like mine on the chunky side!).  Season with salt and pepper.

Place filling into a bowl and cover with plastic wrap.  Place in fridge for at least 30 minutes, to allow flavors to meld.

Stir in fresh parsley and drizzle olive oil over top (if desired) before serving.  Serve alongside toasted baguette slices and homemade tortilla chips.

This is quite tasty - and if you're looking for something on the healthy side for game day - this might be it!  Have a great rest of your day guys!

Secret Recipe Club: Beef & Pork Keema

It's Secret Recipe Club time again!  What is Secret Recipe Club?  Well, it's the coolest thing to hit the internet since Google originated, that's what!  It's basically a monthly "secret santa" among food bloggers.  You get assigned a food blogger, and you get to tackle one (or more!) of their recipes to post on reveal day (which is, of course, TODAY!)

I was really excited to be assigned Dana from Dana's Food For Thought.  Why?!  Well, Dana was assigned my blog for the first Secret Recipe Club that I participated in!  So it was so great to return the favor!

Dana's blog is full of amazing recipes, it was definitely hard to choose.  Recently engaged herself, Dana and I are very similar (as she said in her post when she was assigned my blog!).  She's got everything from Morel Mushroom and Brie Tart to Lime Chicken Empanadas with Ranchero Ranch Dressing!  Do I have your mouth watering yet?!

As I was perusing through Dana's blog, something really caught my eye - the Turkey Keema.  It had all of the Indian flavors that Andy and I both love, but still remained somewhat "normal" when in comes to "Americanized-Ethnic" food.  Andy was definitely surprised at how much he liked it - because looking at the ingredients, he was definitely weary... but I told him to trust me.  And I'm glad he did!  Because this was awesome - and I definitely will be taking Dana's suggestion of putting the filling into sandwiches, because I'm sure it'll be incredible!

Ingredients:
Adapted from Dana's Food For Thought's recipe

1 & 1/2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, peeled and chopped
1/2 pound ground beef
1/2 lb. ground pork
2 & 1/2 teaspoons ground coriander
2 & 1/2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1 & 1/2 teaspoons salt
about 5 red potatoes, diced
6 oz plain Greek yogurt
3/4 cup 2% milk
3/4 cup frozen vegetables medley (peas, corn, carrots, green beans)
juice from 1 lemon
small handful cilantro, chopped

In a cast iron skillet, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the ground beef and pork and cook until no longer pink, about 3 minutes.  Remove any extra fat.


Stir in the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook for about 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.

Stir in the frozen vegetable medley and the remaining 1/2 teaspoon salt. Simmer until the vegetables are just done, about 2 minutes. Stir in the lemon juice and cilantro.  Serve with warm naan bread.


This was absolutely amazing.  It definitely exceeded every expectation and I can totally understand why Dana included it in her 7 Links Challenge as the 'Post That Didn't Get The Attention It Deserved'.

So I'm glad I got a chance to see why Dana thought this!  

I'm glad I got a chance at one of Dana's recipes, and I can't wait to experiment with others!  

If you want to join in on the fun of the Secret Recipe Club - feel free to check it out here!

Grilled NY Strip w/ Vegetables & Olivada

Can you believe that before this meal, I haven't had a bit of red meat in over 2 months?  And you know what?  It made this meal all the better!

It was simple, but elegant.  We had our friend Terry over and he straight cleaned his plate.  That's always a sign that the meal is good, right?!

While I'm not usually a big fan of olives, this olivada (very similar to a tapenade - but easier!) was a winner in my book.  Intermingled with the vegetables and on top of the steak, it was a great condiment and rounded out the dish well.

So the next time your in the mood for a steak dinner - this is where it's at!


Ingredients:
Adapted from Food & Wine's recipe

1 red onion, cut into thick slices
1/2 cauliflower, cut into 2-inch florets
1 lb. asparagus, trimmed
1 yellow bell pepper, cored and cut into strips
1/4 cup olive oil, plus more for brushing
salt and pepper, to taste
3 12 oz. New York Strip Steaks

Olivada:

1 cup green olives, pitted and chopped
1 tablespoon capers
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
3 tablespoons red wine vinegar
1/2 cup olive oil

To make olivada, combine olives, capers, garlic, red pepper flakes, vinegar, and olive oil in a small bowl.  Let sit for about 20 minutes for flavors to meld.

Meanwhile, combine onion, cauliflower, asparagus, and bell pepper in a grill pan  Toss with 1/4 cup of olive oil and season with salt and pepper.  Grill under direct heat until vegetables start to char - about 10 minutes or so.  Toss vegetables with about half of the olivada.  Set aside.

Brush the steaks with olive oil and season with salt and pepper.  Grill steaks on direct heat, turning once, about 8-10 minutes for a medium rare.  Cook a little bit longer if you want them more done.  Let rest on carving board for about 5 minutes.

Serve steaks alongside the vegetables and top steaks with additional olivada, if desired.

Seriously, if you're a carnivore, this is sure to please ya!  I don't know if it was because I hadn't had meat in so long or what, but this meal is definitely a keeper!  See you guys tomorrow - have a great rest of your Wednesday!

Zucchini Frittata

Good morning! 

I woke up with a killer cramp in my calf this morning, so I'm slowly limping around the house.  As time passes, it seems to be getting better... but it doesn't look like I'll be getting my run in today.  I figure I better let it rest up and I'll get back at it Saturday.

I'm pretty stoked today because I get to take a little roadtrip to Danville, KY to meet up with a few other Kentucky Food Bloggers.  We're doing a tasting of a few restaurants tonight and I'm really excited to actually meet these awesome bloggers in person.  I'll definitely post pictures and a review of the experience next week!

I made this frittata when we had tons of zucchini from our CSA.  It was quick, easy, and my only complaint... I used too big of a pan, so it looks rather thin (and more like an omelette) than an actual frittata.  Oh well, it still tasted mighty good!

Ingredients:

1 tablespoon olive oil
2 zucchini, chopped
salt and pepper, to taste
6 eggs
1 cup cheddar cheese, shredded
1/4 cup milk

In a medium skillet under medium high heat, add about 1 & 1/2 teaspoons olive oil.  Add zucchini and saute until starting to brown, about 5-7 minutes.  Season with salt and pepper.  Remove zucchini and set aside.

In a medium bowl, beat the eggs and milk together.  Season with salt and pepper.  Heat a non-stick skillet under medium low heat and add remaining 1 & 1/2 teaspoons of olive oil.  Coat pan with oil.

Pour the egg mixture into the pan and let cook until the egg starts to solidify, about 2-3 minutes.  Spread the zucchini over top of the eggs and top with cheddar cheese.  Cook for an additional 3 to 5 minutes, or until egg is cooked through and cheese is melted.

Slice and serve right away.

This was simple, delicious, and easy.  You could have it for breakfast, lunch, or dinner.  It's perfect for any time of day!  Feel free to swap out the ingredients for what you have, and add whatever you like!  Frittatas are versatile like that =)

Have a great Thursday guys!

Sweet Chili Green Beans

 

Happy Friday everybody!

I'm so ready for the weekend (I've got to work Saturday morning, but it ain't no thang!).  We've got a couples bridal shower to go to, so that should be fun.  And then some major relaxation is in the works for Sunday and Monday!

Now I used to think I had a favorite green bean recipe.  I mean, it's all the rage on Food52, too.  But my friends, I think there's a new contender in town.  This was so good I ate it with my hands.  Yeah... that good.  So good, if I ever do open up my own restaurant - this will be an appetizer for sure.

Ingredients:

1 lb. green beans, trimmed
4 strips of bacon, chopped
1 onion, thinly sliced
1-inch piece of ginger, peeled and minced
3 thai chiles, minced
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1/4 c. water
sesame oil, optional
toasted black sesame seeds, optional

Bring a large pot of salted water to a boil.  Add green beans and cook for about 3 minutes, or until beans are a bright green.  Drain and set aside.

In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes.  Drain on paper towel-lined plate and set aside.  Remove all but 1 tablespoon of the bacon grease from the pan and add onion.  Cook until softened, about 3 to 5 minutes.

Stir in the ginger, Thai chiles, sweet chili sauce, fish sauce, and water.  Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Stir in bacon and sprinkle with sesame oil and sesame seeds.

Seriously, I couldn't stop eating this.  I'd walk by and grab a bean.  Then come back 2 seconds later and grab another couple.  Be prepared to have an addiction to these!

Have a great weekend guys!

Radishes with Herbed Butter

Happy Wednesday guys!  It's mid-week and I'm definitely anxiously awaiting for the weekend to arrive!  I need it!

Now, it's kinda late, so I'm gonna post something rather quick.

Radishes are one of those things I can take or leave.  They're okay, but I think besides their somewhat peppery taste - just don't do anything for me.  But add some butter (that's been laced with garden fresh herbs), and we have a different story.  A quick and easy snack - or even a snappy appetizer in a pinch for a dinner party.


Ingredients:

1 bunch of radishes, cut in half
4 tablespoons unsalted butter, softened
small handful of fresh herbs (parsley, cilantro, oregano - whatever you prefer)
salt and pepper, to taste

In a small bowl, combine the butter and herbs of your choice - I think I went with some cilantro here.  Season with salt and pepper, to taste.

You can be fancy and put the butter in a pastry bag to top the radish halves, but I went old fashioned and just slathered a bit on with a knife. 

And voila, instant snack.

And really, the herbed butter can go on practically anything you put butter on - not just radishes!

Have a great rest of your Wednesday, even though there's only about an hour left of it!

Don't forget, if you have a CSA or Farmer's Market haul you'd like to share - e-mail me at mtlabor85@yahoo.com and I'll include you in the roundup tomorrow afternoon!

Vegetable Barley Soup

I know it's still a little hot outside for soup recipes, but this was too good to pass up.  I'm one of those irrational people that can have soup any time of year - especially when it's chock full of vegetables like this!



The flavor is definitely different, with all of the different herbs involved - but it's definitely a "good" kind of different!

Ingredients:
Adapted from a Bon Appetit recipe

 

4 cups water
2 cups vegetable broth

2 cups chicken stock
1 cup pearl barley, rinsed
1 teaspoon kosher salt, plus extra for seasoning
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, chopped 

1 medium carrot, chopped

1 cup sliced mushrooms

5 cups kale, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh fennel fronds
3 tablespoons chopped fresh mint
juice from 1 lemon

feta cheese crumbles, optional

Bring 4 cups water, 2 cups vegetable broth, barley, and 1 teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until barley is tender, about 40 minutes.

Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, chopped carrot, and mushrooms to pan.  Sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add onion mixture and remaining 2 cups chicken stock to pot with barley.

Add kale to soup. Simmer until greens are tender, about 15 minutes. Add dill, fennel fronds, and mint; simmer 5 minutes. Add lemon juice. Season soup with sea salt, pepper, thinning with more broth, if desired. Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.

 

I even ate this cold for lunch today - and I NEVER eat soup cold.  Now you know it's gotta be good!

Do you guys eat soup in the summer time?  Or am I just a weirdo?

Swiss Chard Smoothie

 

Okay, I know what you're thinking.  I've gone off my rocker.  That debate is still open for interpretation though. 

Anyway, there is a TON of swiss chard in this, but you would never be able to tell.  I mean, for one... the color isn't green - but that's due to the addition of certain fruits.  Fruits that help ease me into the realm of "green" smoothies. 

Back in the early weeks of the CSA, we had tons of greens that I kept needing new ways to use up.  And so I decided to delve into smoothie making.  While I'm not completely on the bandwagon with all-green smoothies - I really need the fruit in there! - this was definitely something I can find myself drinking after a weekend of really bad eating.  You know, we all have those weekends every now and then, but downing one of these smoothies just might make you feel a little bit less guilty about it!

Ingredients:

1 bunch swiss chard
1/2 cup frozen raspberries
1/2 cup frozen pineapple
1/2 cup frozen peaches
3 tablespoons fresh mint, chopped
Ice
1/4 cup orange juice

Combine swiss chard, raspberries pineapple, peaches, and orange juice in a blender.

Add a few handfuls of ice to the blender (this is really up to your discretion) and puree until all ingredients are smooth.

Pour into a tall glass and garnish with additional mint, if desired.

This is definitely one of those feel-good drinks.  I thought the greens would make me not like this, but really, you couldn't even tell.  So a great way to sneak in some healthy greens to your unsuspecting children!  It's not evil, I promise.


What's your favorite smoothie?

Have a great weekend guys!

Steak Sauce Kale Chips

I've been wanting to make kale chips for quite some time.  And when I had an over abundance of kale from our CSA, I knew it was due time.  But I didn't want to make any old kale chips.  I needed to kick them up a notch.  And that's where steak sauce comes in.  Who says it's only for red meat?  Whoever did, is quite wrong.  Because it's also a perfect match for kale chips.  I may even go as far as saying that it's a genius idea on my part.  But I won't gloat too much - it is getting late, after all.



Ingredients:

1 bunch of kale
salt and pepper, to taste
1-2 tablespoons olive oil
D.I.Y. Steak Sauce

Preheat oven to 325 F.

Line a large baking sheet with parchment paper.

Remove stems from kale and tear into large pieces.  Place in a medium bowl and drizzle with olive oil.  Season with salt and pepper.

Drizzle steak sauce over kale (about 2-3 tablespoons) and toss to coat.

Line the kale on the baking sheet in a single layer.

Bake for about 8-10 minutes, or until kale is crisp.  Watch it carefully because they can go from crisp to burnt in a blink of an eye. 

And then enjoy the best snack known to man.  Well, maybe that's pushing it... or maybe it's not.  Needless to say, these were darn tasty - so I suggest you try them soon =)  If not the kale chips, the steak sauce itself is worth the time.  I seriously put it on everything!  Have a great rest of your Wednesday night guys!

And don't forget that tomorrow is CSA Thursday so e-mail me at mtlabor85@yahoo.com with your CSA/Farmer's Market/Garden photos/blog posts and I'll include them in the round-up!