Sara Stirs the Pot

'Cause I'm all caught up in your sweet smile...

noreply@blogger.com (Sara Stirs the Pot) — Thu, 03 Oct 2013 04:30:00 +0000

Apricot Pistachio Oatmeal Bread

Maple Pecan Streusel Bread

Today I have two sweet treats for autumn; both embrace warm flavors, texture from pecans and pistachios, and aromas that will transform your home into a fall fantasy. First, apricot pistachio oatmeal cookies, these delicious morsels embody warm cinnamon, sweet apricots, and buttery pistachios while creating a cookie that can be eaten for breakfast, served with an afternoon cup of tea, or after dinner with coffee. You could swap out the apricots for cranberries for a festive Christmas cookie. The second recipe, maple pecan streusel bread, has just moved into the number one spot in my book for fall sweet bread. As much as I cherish pumpkin bread, this was an unexpected and delightful change. The maple adds enough sweetness without being overpowering, and you may choose any kind of nut that you like (when I think of fall I frequently turn to pecans). This treat also contains a streusel layer in the center of the bread, that when baked flows throughout the entire loaf. By using Greek yogurt in the bread it keeps the recipe on the lighter side, while remaining incredibly moist. If you are in need of a fall hostess gift either of these would be charming. Apple cider, a warm blanket, a good book, and these sweet treats are the makings of a lovely afternoon.

Apricot Pistachio Oatmeal Cookies

Ingredients:

1 cup old-fashioned rolled oats (not quick-cooking)

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 to 1 teaspoon ground cinnamon, to taste

Few grates of fresh nutmeg (optional)

1/4 teaspoon salt

4 tablespoons (1/4 cup) unsalted butter, room temperature

3/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla

1/2 cup chopped pistachios

3/4 cup chopped dried apricots

Preheat oven to 350 degrees F and line two baking sheets parchment paper.

In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.

With a mixer cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Add egg and vanilla extract and beat until combined. Turn mixer speed to low and add the oat mixture, and mix just until incorporated. Do not over-mix. Fold in pistachios and apricots by hand.

Lightly flour hands and roll dough into 1-inch to 1 ½-inch balls and place about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until golden. Cool cookies on baking sheet for 2-3 minutes, and then transfer to a wire rack to cool completely.

Maple Pecan Streusel Bread

Ingredients for the Pecan Streusel:

1/3 cup lightly packed brown sugar

1/3 cup old fashioned rolled oats

1 Tbsp flour

1/2 tsp cinnamon

pinch of salt

2 Tbsp butter, melted

1/3 cup chopped pecans

Ingredients for the Bread:

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 cup Greek yogurt

1 Tbsp butter, at room temperature

1/2 cup pure maple syrup

3 large eggs

1/2 tsp vanilla

1 cup buttermilk

Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

For the streusel: combine first 5 ingredients (brown sugar through salt) in a medium bowl. Stir in the melted butter until well-combined. Stir in chopped toasted pecans.

For the bread: whisk together the flour, baking soda, baking powder, and salt in a large bowl. In a large bowl, beat the yogurt, softened butter, & maple syrup until smooth. Beat in the eggs one at a time until combined. Beat in vanilla extract. With the mixer on low speed, add in one third of the flour mixture. Beat in one half of the buttermilk. Beat in another one third of the flour. Beat in remaining buttermilk. Beat in remaining flour just until combined.

Spoon half of the bread batter into the prepared loaf pan. Sprinkle with half of the streusel mixture. Spread remaining batter over streusel; swirl with a butter knife. Sprinkle remaining streusel evenly over the batter.

Bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Until tomorrow…Peace.

We don't care, we drive Cadillacs in our dreams...

noreply@blogger.com (Sara Stirs the Pot) — Thu, 26 Sep 2013 04:01:00 +0000

When pesto is mentioned I envision bright sweet summery basil, while this is the traditional ingredient there are many variations of pesto. I adore mint, and believe that it is under-appreciated in savory dishes. Mediterranean, Northern African, and Middle Eastern cuisines have embraced this hearty herb for centuries while American cuisine typically limits mint to the dessert course (I feel this is a great injustice). So, on a mission to bring mint into the spotlight, the pasta I share with you today is tossed in a mint pesto. In addition to this fragrant pesto I did a quick sauté of shiitake mushrooms and asparagus to add to the dish. The final finishing note was fresh salty feta cheese. I served this pasta warm, but it would be equally delicious chilled and served as a pasta salad. Feel free to experiment with any veggies that look good in the store when you are shopping, and any hearty mushroom may be substituted for the shiitakes. I encourage everyone to experiment with different pesto combinations some others I enjoy are; cilantro and walnut and arugula and pecan. Enjoy!!

Pasta Tossed with Mint Pesto, Asparagus and Shiitake Mushrooms

Ingredients

3/4 lb pasta, such as cavatappi or penne (any short cut pasta)

2 1/2 cups mint leaves, stems removed, rinsed and dried

1/4 cup whole almonds, chopped

2 garlic cloves

1/4 cup olive oil, plus 1 tablespoon

1/2 cup grated parmesan cheese

1 lb shiitake mushrooms, sliced

3/4 lb asparagus, ends trimmed and stalks cut into 1 inch pieces

Salt and pepper

Zest of 1/2 a lemon

Feta cheese for garnish

Instructions

Put a pot of salted water on the stove and bring to a boil. Cook the pasta as directed on the box.

While it is cooking, prepare the pesto. You can do this in a food processor or blender, but I like doing it by hand, so as to not turn the pesto into mush. To do it by hand, place the garlic clove on a large cutting board and add 1/3 of the mint leaves on top of that. Using a large chef’s knife, chop the leaves and the garlic. Once it is finely chopped, add another 1/3 of mint leaves and continue chopping. Repeat with the remaining mint. Once this is done, add the chopped almonds on top and chop until they are incorporated into the pesto. Add the cheese on top and chop and fold into pesto mixture to combine. Add this mixture to a bowl and stir in 1/4 cup olive oil. Set aside.

At this point, the pasta should be finished cooking. Drain and let cool as you cook the asparagus and mushrooms.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms to the pan and let cook for a minute. Add in the asparagus and season with salt and pepper. Cook for an additional 2-3 minutes, or until the asparagus is bright green and, when you taste a piece, it remains slightly crunchy.

In a large serving bowl, toss the pasta with the pesto, making sure to coat each piece evenly. Mix in the mushrooms, asparagus, and lemon zest. Taste for seasoning and, if necessary, add additional salt and pepper.

Garnish with whole mint leaves and feta cheese.

Until tomorrow…Peace.

You could be my luck, even if the sky is falling down...

noreply@blogger.com (Sara Stirs the Pot) — Mon, 23 Sep 2013 21:50:00 +0000

Today’s offering is tremendously simple, with just a few ingredients this could without difficulty become a frequent visitor at your dinner table. It carries warm flavors that are sure to keep you cozy on cool autumn evenings. Frequently pork is paired with apples, but for a change I have roasted grapes with fresh herbs. I believe they grapes have an excellent balance of sweet and tart. To me, they appear more elegant than apples and would be striking for entertaining. The pairings for this succulent pork are equally as effortless; a modest tossed salad and grilled potato skewers (with the skewer being a sprig of rosemary). I grilled the potatoes, but they would be just as enchanting roasted in the oven. These elements meet to fashion a delicious complete meal, and prove that decadence can be made simple.

Seared Pork with Roasted Grapes:

4 Tbs. extra virgin olive oil, divided

4 boneless, skinless pork chops

2 – 3 cups seedless red grapes, pulled from the stems

2 sprigs thyme (more for garnish)

2 Tbs. fresh oregano

coarse salt and pepper

Preheat oven to 400. Arrange the grapes on a rimmed baking sheet. Drizzle with a tablespoon or two of oil. Sprinkle thyme sprigs over the grapes, along with a small pinch of salt. Roast the grapes for 20 minutes, or until they’re slightly wilted and bursting.

In the meantime, heat the remaining oil in a cast iron (or regular non-stick) skillet over medium-high. Season the pork on both sides with salt and pepper and sear for 4-5 minutes per side. They’re pretty thin, so they won’t need too long.

Arrange the pork on a serving plate; sprinkle the roasted grapes over the pork and drizzle with any remaining grape juice.

Garnish with chopped fresh oregano and thyme.

For the potatoes, I diced them into similar size chunks toss them with olive oil, salt, pepper, and minced garlic. Skewer them onto a sprig of rosemary and grill or roast.

Until tomorrow…Peace.

I wish I could take a cab down to the creek, and hang a disco ball from an old oak creek

noreply@blogger.com (Sara Stirs the Pot) — Sun, 22 Sep 2013 23:37:00 +0000

I have delightful creole shrimp rolls with a dilly potato salad today. Louisiana Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. It is similar to Cajun cuisine in ingredients (such as the holy trinity onions, bell peppers, celery), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foods. Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the Pre-Civil War Creoles.

I added grilled corn to these rolls, and the sweetness from the corn complimented the charred shrimp beautifully. The potato salad brings a tangy bite to this meal. With the warm rolls and warm potato salad this makes an ideal meal for the first cool fall evenings. These are both portable, and would make lovely additions to an autumn picnic.

Creole Shrimp Rolls

1/2 pound jumbo shrimp, peeled and deveined

1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1 tsp creole seasoning

1 small jalapeno pepper, minced

2 ears fresh corn

1 Tbs. butter

6 new potatoes, diced

1 stalk celery

1/4 cup chopped dill pickles

1 Tbs. freshly minced dill

2 Tbs. extra-virgin olive oil

1 Tbs. white balsamic vinegar

Salt and pepper

Romaine lettuce

1/4 cup halved cherry tomatoes

2 hoagie rolls, split, brushed with oil and grilled

In a medium bowl, whisk the oil, lemon juice, creole seasoning, minced jalapeno and pinch of salt. Toss with the shrimp and let sit for 10 minutes.

Brush the corn with the butter and salt; grill (indoors or outdoors) until nice and charred on all sides, about 10 minutes. Slice the kernels from the ears.

Back on the grill, arrange the shrimp in a single layer. Grill until you see pretty grill marks on both sides and is cooked through.

Arrange the lettuce leaves in the grilled hoagies. Top with shrimp, corn and tomatoes.

Serve with potato salad! Just boil the potatoes in salted water until tender. Then transfer to a bowl and add 2 Tbs. olive oil, vinegar, the pickles, dill, celery and salt and pepper. Toss, toss. Done!

Until tomorrow...Peace.

Standing on the field with your pretty pompom...

noreply@blogger.com (Sara Stirs the Pot) — Tue, 17 Sep 2013 02:34:00 +0000

I thought before food I would show you pictures of my babies, Hollie and Lillie. They are often by my side in the kitchen.

Miss. Hollie

Miss. Lillie

Today I wish to entice you with a cold vegetable curry. As I have mentioned previously I adore curries and Indian flavors. I do believe this is my new favorite chilled vegetable salad. The flavor layers will pop in your mouth. There is an excellent combination of warm earthiness from the curry and bright freshness from the herbs. As with most of my recipes you may adjust the heat levels to your liking. If your local grocery does not have lemongrass, you should be able to find lemongrass paste in the produce section. Feel free to experiment with any vegetables of your choice; I went with mainly traditional Indian veg. This is one of those dishes that tastes better the next day, so I recommend preparing it the night before you are planning on serving and refrigerate overnight to allow the intense flavors to marry. This is a nice salad for a transition into fall with the warm notes that it carries. Grilled chicken or lamb with a simple Indian rub and basmati rice seasoned with coconut are excellent accompaniments. Enjoy!

Lemongrass Mango Curry

1 cup raw pumpkin seeds

1/4 teaspoon salt

1 tablespoon olive oil

1/2 bunch cilantro

1 cup basil leaves, plus handful for garnish

handful mint leaves, plus more for garnish

1 garlic clove - minced

1 mango diced

3 lemongrass stalks – chopped (if you cannot find fresh, paste will do)

2 tablespoons olive oil

1 inch piece ginger grated

1 jalapeno diced

1 teaspoon curry powder (use whatever heat level you like)

squeeze of honey

juice of one lime

sea salt to taste

1 large radish julienned

1 medium zucchini julienned

1-2 red, yellow or orange bell peppers julienned

1/2 cauliflower head - chopped into small, bite-size florets

Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet. Toast for 10 minutes until puffed up and golden.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic. Process until well combined.

Meanwhile, combine the mango and lemongrass in a high-speed blender, blending until smooth. Strain and discard the solids.

Add the lemongrass-mango puree to the food processor, along with the ginger, jalapeno, curry powder, honey, lime juice and salt to taste. Process until well combined.

In a large mixing bowl combine the daikon radish, zucchini, bell pepper and cauliflower pieces. Add in the mango-curry sauce and reserved 1/2 portion of toasted pumpkin seeds. Toss well to combine. Garnish with basil and mint leaves and serve.

Until tomorrow...Peace.

It's nine o'clock on a Saturday...

noreply@blogger.com (Sara Stirs the Pot) — Mon, 09 Sep 2013 02:01:00 +0000

Today we are fixing Pho, a progressively popular Vietnamese dish. STOP! Do not get discouraged by the length of instructions and ingredients. There are many variations of this dish. The time and effort is entirely worth it (also flexible), the flavors are not like anything I can describe. After many experiments this is hands down my favorite version.

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, fresh herbs, bold spices and meat. It is a popular street food in Vietnam Pho is primarily served with either beef or chicken. Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Dịnh province, then a substantial textile market. According to villagers, pho was eaten in Van Cu long before the French colonial period when it was popularized. Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho.

There are two main elements to this dish the broth, and the garnishes. I recommend taking your time with the broth it is most definitely the key to this savory soup. The broth for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), lemongrass, star anise, ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments. The dish is garnished with ingredients such as green onions, white onions, Thai basil, fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro.

So…now that we have covered some basic history I will give you a brief rundown of my version. After trying a few different proteins, I must say that beef is my top pick here (I know!! You do not hear me say this often). I have the luxury of having a huge Asian market near me; fortunately these ingredients are readily available. Thai basil is gaining popularity, but it is also very easy to grow in an herb garden. Thai chilies (these are HOT) may be replaced with any hot pepper. If you are unable to find fresh lemongrass, lemongrass paste may be substituted. With pho you have the opportunity to create a broth that caters to your taste buds. I look forward to hearing your favorite combinations.

Beef Pho

2 onions, halved

4" nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle (ask your butcher for these)

1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 bundle of spices (1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in cheesecloth)

1 1/2 tablespoons kosher salt

1/4 cup fish sauce

1 tablespoon sugar

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, London broil, sirloin or eye of round, sliced as thin as possible.

1 C hearty mushrooms

2 C bok choy (or a cabbage would work)

Green peppers (optional)

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 Thai chili, sliced

2 big handfuls of bean sprouts

Sriracha hot sauce

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle, remove any fat and debris that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and about a teaspoon of sugar. Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible. Cut or shred the cooked meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions.

Ladling: Bring your broth back to a boil. Add mushrooms, bok choy, and green peppers. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle along with veggies into each bowl. The hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Until tomorrow…Peace.

It's a living thing, what a terrible thing to lose...

noreply@blogger.com (Sara Stirs the Pot) — Fri, 16 Aug 2013 03:38:00 +0000

One of my first blog posts was the traditional banh mi sandwich. I have revisited this delight today in a different form. Actually, banh mi is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette; therefore the term banh mi is synonymous with this type of bread. The banh mi is usually more airy than its western counterpart, so as a result, has a thinner crust. In the western hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on banh mi bread, found in Vietnamese bakeries. Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pate, grilled chicken, soft pork meatballs in tomato sauce. Accompanying vegetables typically include fresh cucumber slices, generous amounts of cilantro, and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, and mayonnaise. I wanted to take all these intense flavors and make a cool refreshing summer sandwich, so I set out to recreate all this goodness in a chicken salad banh mi. It in fact turned out just as delicious as the original. You can cater the heat to your liking, but this is supposed to be a spicy sandwich. This salad keeps nicely in the fridge for a few days. If you have extra pickled veggies they are good on just about anything or simply on their own. This would serve as an ideal summer evening dinner.

Chicken Salad Banh Mi Sandwiches

Ingredients

1 teaspoon sriracha sauce (or more if you like)

1/2 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon soy sauce

2 teaspoon grated fresh ginger

1 garlic clove, minced

1/2 teaspoon salt

4 cups chopped chicken breast

3/4 to 1 cup pickled carrots and radishes (recipe follows)

1/2 cucumber, seeded and diced (slice the second half for sandwiches)

1 green onion, finely sliced

1/4 cup + 2 tablespoons (for sandwich topping) finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 jalapeno, diced (remove ribs and seeds for less heat)

baguettes

Instructions

In a small bowl, whisk together the Sriracha sauce, mayonnaise, light sour cream, soy sauce, and lime juice. Whisk in the ginger, garlic and salt - set aside.

In a large bowl, combine remaining ingredients (minus pickled veggies).

Pour dressing over the salad and stir until evenly mixed.

Refrigerate for 30 minutes before serving to allow flavors to blend.

Place salad on bread with sliced cucumbers, pickled veggies and cilantro.

Pickled Veggies

3/4 cup shredded carrots

3/4 cup shredded radishes

3/4 cup water

1/4 cup rice vinegar

2 tablespoons sugar

2 teaspoons salt

Instructions

In a small saucepan, combine water, vinegar, sugar and salt.

Heat and stir until combined.

Remove from heat and allow to cool completely before pouring over veggies.

Let them pickle overnight or longer for best results.

Until tomorrow…Peace.

Come on let's just see what you've got...

noreply@blogger.com (Sara Stirs the Pot) — Thu, 15 Aug 2013 01:52:00 +0000

Today, I am delivering an alternative to the traditional Cobb salad. With high temperatures keeping the summer days heated, this may just be the refreshing meal you are searching for. The Cobb salad is a classic. Various stories of how the salad was invented subsist. The most popular being that it came about in the 1930's at the Hollywood Brown Derby restaurant, where it grew to be a signature dish. It is named for the restaurant's owner, Robert Howard Cobb. Stories fluctuate as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing. Regardless of whether or not there is validity to this account I agree with many that these ingredients create a delicious salad. Often Cobb salads are prepared with shredded (or diced) chicken, I omitted this as I served my cups as a component for a light brunch. Feel free to make the poultry addition. I also whisked together a simple vinaigrette instead of French dressing. This salad can be shaped to your personal preferences; black olives bring a briny element. The cups are a fun presentation, and would be lovely for a luncheon.

Cobb Salad Cups

1 Radicchio, rinsed

2 cups chickpeas (from dried or from one can – drain and rinse well if canned)

1 Tablespoon flour

1 Tablespoon olive oil

2 eggs

1 large tomato diced or cherry tomatoes

Half of an Avocado, diced

Arugula

Blue cheese, crumbled

Bacon crumbled

For the dressing:

1 Tablespoon whole grain mustard

2 Tablespoons olive oil

2 teaspoons honey

2 teaspoons Worcestershire sauce

2 teaspoons rice vinegar

Salt / Pepper

First, hard boil the eggs. Place the eggs in a small saucepan and fill with water until eggs are emerged. Bring water to a boil, and then remove from heat. Cover and let the eggs sit in the water for 12 minutes. Drain and let cool. Peel and chop.

Toss chickpeas with the flour. Heat the olive oil in a small skillet over medium heat. Add the chickpeas and cook until golden brown. Transfer to a paper towel to remove excess oil. Set aside.

Whisk all dressing ingredients together until incorporated. Set aside.

Chop the bottom of the radicchio and peel back each layer to create little cup like pieces. Fill the cups with arugula, hardboiled eggs, chickpeas, avocado, tomatoes, blue cheese, and bacon. Drizzle with dressing and serve immediately.

Until tomorrow…Peace.

The air was more than human, and the heat was more than hungry...

noreply@blogger.com (Sara Stirs the Pot) — Thu, 01 Aug 2013 00:01:00 +0000

It's summer, it's hot, and with temperatures sky high I prefer to eat light and refreshing dishes. I indulge in a salad almost daily, as I have been experimenting with more than just the average garden salad. This is a garbanzo ginger salad. It is sharp and bright. The fresh ginger is the star in my opinion, but this bold flavor is sweetened by the carrot. This packs the protein and nutrition for a slow picnic and walk through the park. This would also be an ideal dish to take to your next summer picnic, as it can stand up to the heat. Keep cool, and I hope you all enjoy.

You know my name, not my story. You've heard what I have done, but not what I have been through.
-anonymous

Ginger Garbanzo Salad

Ingredients

2 cups canned garbanzo beans, rinsed and drained
1/2 cup cashews, lightly chopped
2 large carrots, finely grated
1 scallion, finely chopped
3/4 cup cilantro, chopped
1 clove garlic, minced
2 tablespoons ginger, minced
1 teaspoon cayenne
2 teaspoons paprkia
1 lemon, juiced
1/4 cup olive oil
salt and pepper as desired

Instruction

In a large bowl, combine all ingredients. Toss to combine.

Until tomorrow...Peace.

Down the Mississippi to New Orleans...

noreply@blogger.com (Sara Stirs the Pot) — Fri, 26 Jul 2013 23:37:00 +0000

Happy Friday! I assure you I have not let my cooking stand idle throughout my absence. With a move and a busy few months behind me I am pleased to report I will now be resuming my regular posts. I ask for your patience during this transition period, as you can imagine I have accumulated many photos and recipes while away. It is taking some time to organize the pics, and complete the recipes I have created. Enough about that, let’s talk about today’s post, stuffed zucchini with kale pesto and chicken. Since it is the season for gorgeous farmers markets, this is where I shop for fresh produce. I usually attend the markets without a plan, and purchase the freshest brightest looking goodies. Now comes the fun part, deciding how to prepare these gems. My favorite stand, at the Saturday market I attend, allows patrons to walk up on a large flatbed and pick from an array of delights. The kale has been wonderful, but I found, myself in a rut. In order to get out of this routine I tried a kale pesto with walnuts. So delicious!! This recipe takes the pesto and combines it with shredded chicken and quinoa stuffed into a zucchini boat. The result is fun, healthy, and works as a wonderful freezer meal. A simple salad is a delicious accompaniment (I used fresh beets in mine). It is wonderful to be back, and I look forward to hearing how this recipe worked in your home.

Quinoa and Kale Pesto Stuffed Zucchinis

4 lovely looking zucchinis

For the pesto

1 bunch of kale

1 ¼ C walnuts

3 T grated parmesan cheese

2 garlic cloves minced

Olive Oil

For the stuffing

1 cup of cooked quinoa (according to package)

3 C shredded chicken (precooked at home or rotisserie)

Salt and pepper to taste

Pop your oven on to 350 degrees. Line a baking sheet with parchment paper.

To prepare the zucchinis slice each zucchini in half and use a metal spoon to scrape out the soft middle part leaving 1/2 a cm of white flesh around the edges. Line up each of these beauties on the prepared baking tray. To make the kale and walnut pesto, first blanch the kale in boiling water for 1 minute and then refresh in ice water (this helps keep the vibrant color). Squeeze out all the moisture and then transfer to a food processor. Add the walnuts, garlic and parmesan cheese. Pulse these ingredients while adding olive oil until smooth mixture develops.

For the chicken I roasted chicken breast and then shredded them, but you could also use a store bought rotisserie chicken. Mix chicken, quinoa, pesto, salt and pepper. Transfer the stuffing to the hollow zucchinis until all the zucchinis are tightly packed with stuffing. Bake for 10-15 minutes until zucchinis are soft and the stuffing has browned. Serve with a side salad.

Until tomorrow…Peace.

Well, my temperature's rising and my feet hit the floor...

noreply@blogger.com (Sara Stirs the Pot) — Fri, 23 Nov 2012 02:46:00 +0000

Potatoes possess many charming qualities such as being hearty, readily available, affordable, and mild therefore lending way for countless flavor options and techniques to enhance this starch. My last potato soup was packed with fresh vibrant herbs, today I have chosen celery root, cumin, and lavender as the key components. Lavender tends to scare some people as it is generally thought of as an aromatherapy agent or limited to baked goods. I believe that lavender caries a savory quality that is under-appreciated which adds a floral and slightly sweet flavor to most dishes. It is sometimes paired with sheep's-milk and goat's-milk cheeses. For most cooking applications the dried buds (also referred to as flowers) are used, though some chefs experiment with the leaves as well. Only the buds contain the essential oil of lavender, from which the scent and flavor of lavender are best derived. I have found with this recipe that it works nicely with warm smokey cumin, these two combined allow the rich potato flavor to shine through. You will have your guests asking, "what is that flavor I am tasting" and you can impress them with the answer. A savory biscotti would make an excellent accompaniment for this dish.

Lavender Potato Soup

Ingredients:

3 C potatoes

1 C celery root

1 onion

1 tablespoon butter

1 bay leaf

1/4 teaspoon black cumin

1/4 teaspoon lavender

5 C vegetable or chicken stock

salt and pepper to taste

1 purple potato for garnish

Saute chopped onion in butter, add diced celery root, potatoes, spices and bay leaf and saute a few more minutes. Pour stock over vegetables and cook until soft. Remove the bay leaf, puree and season with salt and pepper. For the purple potato, cut into small matchsticks. Toss with olive oil, salt and pepper. Roast at 350 degrees until crispy. Top soup with potato crisps and drizzle with olive oil.

Until tomorrow...Peace.

I backed my car into a cop car the other day. Well, he just drove off, sometimes life's okay...

noreply@blogger.com (Sara Stirs the Pot) — Wed, 24 Oct 2012 22:59:00 +0000

It is pumpkin season, they are everywhere you turn...let's prepare soup of course. I even took the liberty of embellishing this soup for Halloween by creating a spider web design out of Greek yogurt (an excellent tactic to intice children to eat veggies...decoration). I combined curry, coriander, ginger, and cayenne to assist in cutting down the natural sweetness of the pumpkin. A warmness was generated by sauteing onions and garlic as a flavor base. For texture I diced focaccia into cubes and sauted the cubed bread in olive oil and sea salt for a crunchy crouton topping. If you are arranging this soup for a party, preceding serving you may place the hot soup into a hollowed pumpkin and utilize it as a serving dish. Another trick is to hollow a small pumpkin, prepare the croutons and position a bowl in the pumpkin opening with the croutons. Prior to putting the food in the pumpkins you could decorate the outside with flat black push-pins or black craft paint. These establish an adorable centerpiece.

Warm Pumpkin Soup

1 average sized pumpkin, deseeded and cut into chunks

2-3 smaller potatoes, peeled and cut into chunks

1 medium sized onion, chopped

2 cloves of garlic, chopped

2 tsp of curry powder

1 tsp of ground coriander

1 inch fresh grated ginger

1/4 tsp of ground cinnamon

Dash of cayenne

6 cups of chicken or vegetable stock

Olive oil

Salt and pepper

Focaccia bread for croutons

Greek yogurt for garnish

In a large saucepan, on medium heat, gently saute 3 tbsp of olive oil with the chopped onions until soft.

Add the pumpkin, potatoes, garlic and the spices. Saute for about 10 minutes or until everything is starting to brown. Pour in stock (Begin by just covering the top of the pumpkin with the stock, you can add more later if you feel it is too thick) bring to a boil, cover and simmer until the pumpkin and potatoes are tender and soft, about 10-12 minutes. Using an immersion blender, puree the pumpkin and potatoes until smooth and creamy. Here is where you can add more stock if you like, depending on how thick you like your soup. Add salt and pepper to taste.

Cut the focaccia into cubes, or any crusty bread you have. Saute over medium heat in olive oil until crispy, season with sea salt. Use as a garnish for the soup along with Greek yogurt.

Until tomorrow...Peace.

I think it's time for a change, you may get disgusted...

noreply@blogger.com (Sara Stirs the Pot) — Mon, 22 Oct 2012 18:20:00 +0000

This vibrant soup is a perfect addition to your fall line-up. I am sitting next to an open window. The breeze in the trees is delightfully noisy... ideal soup weather. The ingredients are basic, but the combination of carrots, ginger and lemon is a welcome burst for your taste buds. The brightness of this soup would lend way for an excellent starter to a meal, as it would cleanse the palate prior to a main course. The ginger and lemon do an superior job of cutting the sweetness provided from the carrots. This soup freezes beautifully, I encourage you to make extra so that you will have it on hand for those busy holiday times quickly approaching. I do not think there is much that exceeds warm soup and a sandwich for lunch on a cool breezy day.

Carrot Ginger Lemon Soup

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock

2 tablespoons fresh lemon juice (more for garnish)

1 small carrot, peeled, grated (garnish)

Melt butter in heavy large pot over medium-high heat. Add onion; saute 4 minutes. Add ginger and garlic; saute 2 minutes. Add chopped carrots, tomatoes and lemon peel; saute 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. Bring soup to simmer, thinning with more stock, if desired. Top with grated carrot, chives, and a squeeze of lemon juice.

Until tomorrow...Peace.

You do a little dance then you drink a little water...

noreply@blogger.com (Sara Stirs the Pot) — Sun, 21 Oct 2012 18:15:00 +0000

In my experience frequently corn soups have an abundance of ingredients, leaving way for the corn to get lost behind layers of bacon and heavy cream. My intention, to create a soup that allows the flavor of the corn to fully shine through. Do not be discouraged by all of the separate components, you do need to start the cashew cream the night before but it only takes a few minutes to prepare. This cashew cream creates a divine silkiness throughout the soup. It achieves a much richer flavor than adding heavy cream. It adds the fall dimension that I seek this time of year as the temperature is cooling. The roasted corn guacamole is bold and bright, it delivers the freshness needed to complete this soup. By using the cashew cream this becomes an excellent vegan option.(I had leftover corn from the summer in my freezer, if you do not have access to fresh corn frozen may be substituted.)

Corn Cashew Soup with Roasted Corn Guacamole

For the cashew cream:

2 cups raw cashews

water to cover by one inch

For the soup:

6 ears of sweet corn

1 tablespoon olive oil

1 medium onion diced

3 cloves of garlic

3-4 sprigs of fresh thyme

½ teaspoon smoked paprika

1 teaspoon salt

For the roasted corn guacamole:

1 medium avocado pitted and diced into cubes

1 jalapeno finely diced

1 tablespoon freshly squeezed lime juice

3 cups reserved corn kernels from the soup

1 tablespoon olive oil

1/4 teaspoon salt

pepper to taste

To make the cashew cream:

Soak the cashews overnight with enough water to cover by an inch. Let sit 8 hours or overnight. Pour the mixture into a blender and blend for 3 minutes until you get a smooth creamy mixture.

For the soup:

In a dutch oven or large pot heat the olive oil over medium heat, add the onions and cook for 4-5 minutes until they are translucent but don’t let them brown, add the garlic and paprika and cook for an additional 2-3 minutes until the mixture is fragrant. Cut the kernels off the cob into a bowl and using the back of your knife scrape the cobs to release any additional corn “milk” Add the cobs and 3 cups of the corn and 2 quarts of water to the pan. Cook the mixture for 15 minutes uncovered. Remove the cobs from the mixture and in two batches puree the mixture in a blender until smooth. Strain the soup through a fine sieve, pressing on the solids to extract as much liquid as possible. Whisk in the cashew cream, taste and adjust the seasonings if necessary.

For the roasted corn guacamole:

Pre-heat the oven to 450 degrees. Line a baking sheet with parchment or aluminum foil. Put the corn kernels on the baking sheet with the tablespoon of olive oil, 1/4 teaspoon of salt and black pepper to taste. Roast the corn for 20 minutes until the corn is golden brown and caramelized. To finish combine the corn with the jalapeno, lime juice and avocado and toss gently.

Until tomorrow...Peace.

Faces look ugly when you're alone...

noreply@blogger.com (Sara Stirs the Pot) — Thu, 18 Oct 2012 00:28:00 +0000

Imagine, if you will, you wake up in the morning and step out you door early in the morning. Everything is damp and fragrant, and vividly glowing green. The ferns and grass and weeds are sweet and sharp, lemony and herbaceous. The smell of wet earth mingles with the smokiness from a nearby chimney puffing. That’s what this soup is like! Except that it’s vividly pink, not green. The sweet earthiness of the beets, the smokiness of Spanish paprika, and the fresh green aromatic tarragon are lovely together. The carrots and tomatoes add a creaminess, that lends a helping hand to temper the strong beet flavor. I served this with feta cheese toasts that had been liberally peppered. They contributed a nice contrast to the sweetness of the soup.

Beet,Carrot, and Tomato Soup

2 T olive oil

1 shallot, finely chopped

1 clove garlic, minced

1 cup carrots, cut into bite sized pieces

2 large tomatoes diced

1 1/2 cup beets diced (about 1/3 in pieces)

1 t thyme

1 t basil

1/2 t fennel seeds, crushed or chopped

1 t smoked paprika

1 T fresh tarragon

1/4 cup white grape juice

1 t balsamic vinegar

salt & plenty of pepper

Warm the olive oil in a large soup pot. Add the shallot. Cook till it’s just soft and turning brown. Add the garlic, fennel, thyme and basil. Cook for a few minutes. Add the carrots and beets, stir to coat, and cook until the carrots starts to soften and brown. Add the grape juice, paprika, salt and tarragon. Cook for a few minutes, until the juice is reduced and syrupy. Add tomatoes and water to cover by about 1/2 an inch (for me it was 3 cups of water, but it will depend on the volume of your veg.) Bring to a boil, reduce heat and simmer for about 20 minutes until the beets and carrots are quite soft. Add the balsamic (and a tablespoon of butter, if you’re not interested in keeping it vegan). Puree carefully in small batches till it’s smooth and creamy. Taste for salt and add plenty of freshly ground pepper.

I ate this sandwich with my soup, and thought I would share the idea. It is a simple grilled cheese (fontina and goat), roasted red peppers, drizzle of balsamic, salt and pepper, finished with fresh basil. The cheese and smokey peppers complimented the bold beet soup perfectly.

Until tomorrow...Peace.

So, when you hear this autumn song remember the best times are yet to come...

noreply@blogger.com (Sara Stirs the Pot) — Tue, 16 Oct 2012 05:18:00 +0000

If you only have love for your own race

Then you only leave space to discriminate

And to discriminate only generates hate

And when you have hate then you're bound to get irate

-Black Eyes Peas

When I think of potato soup I tend to jump to the notion of a bland bowl of heavy starch. The other day I was contemplating ideas on how best to reinvent this classic to contain fresh bright elements. Herbs, miracle workers, were the perfect fix to a boring problem. I chose the combination of dill, parsley, and mint. Dijon mustard, cider vinegar, cayenne, and fresh spinach also added to this beautifully bold herb potato soup. There was a slight silkiness added from a touch of mayonnaise (I know it sounds strange, but trust me on this one). A toasted baguette rubbed with garlic and olive oil topped with fresh tomato slices rounds the soup out for an elegant lunch. This is a potato soup that would stand up to any entertaining challenge. A beautiful option is to add pomegranate seeds as a garnish (perfect holiday party soup).

Herb Packed Potato Soup

3-4 cups mini white potatoes, boiled in salted water and diced (skin on)

3/4 cup loosely chopped herbs: dill, parsley, basil, mint (your choice)

1 tsp pepper

2-3 Tbsp olive oil

2 Tbsp Dijon Mustard

2 garlic cloves

1/2 cup chopped sweet onion

1 1/2 cups spinach

2 celery stalks diced

1/4 cup apple cider vinegar or seasoned rice vinegar (adds a sweeter edge)

2-3 tbsp mayo

a few dashes of cayenne

Garnishes:

Olive oil, fresh herbs, dash of cayenne

Directions:

Boil potatoes in salted water, until tender. In a dutch oven saute onion and celery. Once veggies are tender return cooked potatoes to the pot. Add remaining ingredients except mayo, warm through but there is no need to bring to a boil. Remove from heat blend in a blender or use an immersion blender. Stir in mayo. Garnish as desired.

Until tomorrow...Peace.

Saturday night I was downtown working for the FBI...

noreply@blogger.com (Sara Stirs the Pot) — Sat, 13 Oct 2012 19:12:00 +0000

Cauliflower, it's name is from Latin caulis (cabbage) and flower. Today I present you with curried cauliflower soup. The warmness received from the almond and coconut milks lights the way for a delightful soup on a cool fall afternoon. Cauliflower on it's own can be rather bland, but paired with ginger, curry, and garam masala it is transformed into an ethnic pleasure. A sharp bite from the chive garnish rounds out all the flavors your palate craves. A simple grilled cheese serves as a striking accompaniment to this brazen soup.

Cauliflower, Almond and Coconut Soup

1 medium head of cauliflower, chopped

2 cups unsweetened almond milk

2/3 cup unsweetened coconut milk

3 tablespoons butter

1/2 cup water

1/2 cup unsweetened apple juice

1 tablespoon curry powder

1 teaspoon garam masala

1 inch fresh ginger grated

2 teaspoons garlic powder

2 teaspoons ground coriander

Combine all ingredients in a medium saucepan. Bring to a simmer and cook, covered, for about 35 minutes or until the cauliflower is completely soft. Puree the soup in a traditional blender, or with an immersion blender right in the pot. Season with salt and pepper to taste. Garnish with chives if desired.

Until tomorrow...Peace.

She's calling a cab, while he's having a smoke and she's taking a drag...

noreply@blogger.com (Sara Stirs the Pot) — Wed, 10 Oct 2012 18:35:00 +0000

Early fall still produces copious amounts of eggplant, sweet peppers, and zucchini with these fresh delights ratatouille is an obvious choice. Obvious or not, on its own, ratatouille is not always overly exciting. However, when the vegetables are chopped, oven-roasted and then nestled into the middle of buttery, flaky pastry, it becomes something very worth talking about. As the vegetables are roasting, you can decide how far you want to take them depending on whether you want a completely tender ratatouille or one with some texture. But, I have to say, once they are in the tart along with the goat cheese and Parmesan they will be delicious no matter how they are cooked. This was one of those crusts that shatters in the loveliest way as a knife slices into it. It was rich, crisp, and golden which created an excellent vehicle for the ratatouille.

Roasted Ratatouille Tart

Pastry:

1 eggs

2 1/2 C plain good quality white flour

1 C unsalted butter

1 teaspoon of salt

2 teaspoons of ice cold water

Filling:

1 eggplant, diced

1 bell pepper, diced

1 zucchini, diced

1/2 pint cherry tomatoes

1 jalapeno (optional)
1 onion diced

3 garlic cloves minced
fresh thyme

salt and pepper to taste

olive oil

squeeze of lemon

grated Parmesan

goat cheese (optional)

Sift flour and salt to a large bowl, add the butter. Use your hands to rub the butter into the flour until the batter looks like bread crumbs. Whisk one egg and add iced water to bring the dough together.

Knead for a minute to form a smooth pastry, shape into a flat ball and wrap with saran.

Chill the dough for at least 30 minutes.

Place all vegetables and thyme on a roasting sheet. Drizzle with olive oil, season with salt and pepper. Roast to desired consistency. I left mine with a little crunch (they are going back in the oven once placed in the pastry).

Flatten pastry, this does not have to be perfect...go for a rustic look. Place roasted veggies in the center, fold edges toward the center. Brush edges with oil, top with goat cheese if using. Grate Parmesan over entire tart. Bake 400 until golden and bubbly, about 15-20 min. Once out of the oven squeeze a dash of lemon juice over the top to brighten the roasted veggies.

Until tomorrow...Peace.

I bless the rains down in Africa...

noreply@blogger.com (Sara Stirs the Pot) — Wed, 26 Sep 2012 01:52:00 +0000

The peanut or groundnut, is a species in the legume or "bean" family. It is said that the peanut was probably first domesticated (meaning that it has two sets of chromosomes from two different species that combined in the wild) and cultivated in the valleys of Paraguay or Bolivia. Many pre-Colombian cultures depicted peanuts in their art. The peanut was discovered by Spanish conquistadors in the marketplace of Mexico City. The plant was later spread worldwide by European traders. It is speculated that the peanut made it to the southern United States through the slave trade. To this day peanuts are still a large part of many African cultures as a source of high protein. I roasted raw peanuts for my African inspired soup (I recommend making your own peanut butter for this recipe). While peanuts are the show-stopper; tomatoes, cilantro, nutmeg, cardamom and cayenne all play valuable roles. These elements marry to transform the groundnut into an earthy, hearty and satisfying soup.

African Peanut Soup

2 tablespoons olive oil

½ bell pepper, diced

1 yellow onion, diced

3 cloves garlic, minced

¼ cup minced cilantro

3 cups vegetable broth

8 ounces cooked chickpeas

1 can (28 ounces) crushed tomatoes in puree

½ cup uncooked rice

1 teaspoon cardamom

½ teaspoon nutmeg

1 teaspoon cayenne pepper

1 cup freshly made roasted peanut butter

Diced roasted peanuts for a garnish

Saute the bell pepper and onion with the oil in a large stockpot over medium high heat until softened. Stir in garlic and cilantro.

Blend the chickpeas with the broth in blender and then pour into pot (or place in pot and use immersion blender). Add in all remaining ingredients except peanut butter and peanuts. Simmer on stovetop for about 20 minutes, or until rice is done. Add water if necessary to desired consistency.

Stir in peanut butter and serve garnished with peanuts and cilantro.

Until tomorrow...Peace.

Leaves of brown they fall to the ground...

noreply@blogger.com (Sara Stirs the Pot) — Tue, 25 Sep 2012 02:38:00 +0000

The first installment, a fall classic, butternut squash. This pumpkin like vegetable is hearty, sweet and delivers the warmth we all seek on the first fall evenings. The highlights in my butternut soup are curry, ginger, and a splash of coconut water. A cool dollop of Greek yogurt is the finishing touch. This soup is genuinely easy to prepare, and may also be served cold. So now we have officially commenced our soup undertaking.

Butternut Squash Soup

1 butternut squash (cubed)

4 oz coconut water

4 cups vegetable stock

1 T curry powder

1/2 T coriander

1 t garam masala

1 t cayenne

1/2 t cardamom

1 inch ginger, grated

salt and pepper to taste

Boil cubed squash in water until tender, drain. Return squash to pot, add stock and coconut water. At this point I pureed with an immersion blender, you could also use a regular blender and do this in batches. Bring pureed squash to a simmer, add spices and season with salt and pepper to taste.

Serve with Greek yogurt and or cilantro. You may also roast the seeds from the inside of the squash for additional garnish.

Until tomorrow...Peace.

Setting Sail...

noreply@blogger.com (Sara Stirs the Pot) — Sun, 23 Sep 2012 21:13:00 +0000

My apologies for my recent absence, but I am pleased to unveil my new project. Dignifying the basics while exploring the idea of a modern day soup kitchen. I consider my generation, "The Generation of Lost Nutrition". Since when did the 99 cent menu become the go-to standard? Perhaps, since the economy tanked, and we are a society fueled by government subsidized crops promoting and accepting corn syrup, preservatives, GMO's, and hormones as satisfactory. Now, is the time to look deep into our nations values in order to shape a positive sustainable healthy future by simply returning to the beginning. I feel we have lowered standards of intelligence by the availability and convenience of "garbage" food. By taking creativity out of the equation we are folding to a molded culture without diversity. My goal in the next few weeks is to bring you a series of soup recipes that utilize local products, and may be prepared on a budget while also researching soup kitchens (I might throw some bread in here and there). I am challenging you take on this soup proposition with me, and I will be awaiting your input. Look for my first soup recipe tomorrow.

Until tomorrow...Peace.

You gotta keep your head up...

noreply@blogger.com (Sara Stirs the Pot) — Wed, 29 Aug 2012 01:51:00 +0000

There is not anything much tastier than a large bowl of macaroni and cheese. The ultimate comfort food. Naturally I had to make some adjustments to the standard variety. The elements of this mac and cheese include roasted chicken, creamy goat cheese, and fresh rosemary. This is soothing, but elegant enough to entertain with. The sharpness of the goat cheese is softened by the roasted chicken, and the rosemary adds a fresh from the garden flavor. The wonderful thing in regard to pasta and cheese is it can easily be transformed with many pantry items and spice variations. So I encourage you to switch up your traditional mac and cheese routine.

Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Until tomorrow...Peace.

It's been a long road to here...

noreply@blogger.com (Sara Stirs the Pot) — Thu, 16 Aug 2012 17:41:00 +0000

The spread I am providing you with today is truly versatile. It is similar in texture to hummus, but contains cashews, walnuts, and soy milk...SO healthy!!! So far my favorite use for this is on whole greain bagels with a bounty of toppings. These alone would be a lovely sunday brunch, as you could assemble a fun topping bar. I have also included a recipe for pea soup and this pairing is a perfect summer lunch on a patio. The pea soup is highlighted by the brightness of fresh ginger, and I chose to serve the soup cold so that all the flavors were given the opportunity to shine. A dollop of Greek yogurt adds an ever so slight amount of tang desired.

Lemon Pepper Cashew Walnut Spread

makes about 2 cups - you will have leftovers!

1 cup raw cashews

1 cup raw walnuts

3/4 cup soy milk

1/2 juicy lemon plus a pinch of zest

4-7 generous dashes of fine black pepper and 2-3 pinches of salt

Also grab:

slices of tomato and onion, herb salad mix, bagels (of course), fine black pepper - garnish: slices of lemon (from the other half)

optional but lovely:

sliced avocado, sprouts, sliced white peaches, sliced apple, chopped garden herbs, edible flowers

Directions:

Soak your raw cashews in salted water until tender.

Drain and rinse the soaked cashews. Add them to a blender or food processor. Also add: lemon, soy milk and half the walnuts.

Blend from low to high for a few minutes until the mixture becomes smooth. Salt and pepper to taste. Add in more walnuts as needed to achieve a hummus-like consistency. Blend until nice and smooth.

Do a taste test and add more spices and salt as desired. If you are serving the spread within a few minutes - place it in the freezer to chill and thicken up a bit. If serving later - just place in the fridge - covered - until needed.

Bagels! Toast them. Add the spread. Then tomato, onion, greens and pepper on top. Garnish with lemon zest or lemon slices.

I served my bagels alongside a light herb salad and a small bowl of pea soup for some added protein.

Pea and Ginger Soup
EVOO 1 T
Yellow onions 1/2 C diced
Garlic 2 cloves grated
Ginger root 1 T peeled and grated
Veg Stock 3 C
Fresh hulled peas 4 C
Fresh mint 2T minced
Salt and Pepper to taste
Plain Greek yogurt and fresh chives for garnish

Instructions:

Heat oil in large saucepan. Add onion, garlic, and ginger, and saute until soft. Be careful not to brown. Add stock and peas; bring to a boil. Reduce heat and simmer, covered, until peas are tender, about 7 minutes. Using an immersion blender (or transfer to a blender), blend until desired thickness is reached. Stir in mint. Add salt and pepper to taste. Serve warm with a dollop of yogourt and a garnish of fresh chives, or serve chilled.

Until tomorrow...Peace.

Looking like a pair of clowns, clowns, clowns...

noreply@blogger.com (Sara Stirs the Pot) — Fri, 10 Aug 2012 01:57:00 +0000

Do I ever have a WOW for you...stick with me while I introduce you to possibly the most delicious savory pizza I have created. I had a version of this recently, and have tweaked it quite a bit, now I would not change a thing in my recipe below. I am sure you see the strawberries in the picture, and may be leary. I will reiterate this is a savory pizza. It starts with a whole wheat crust. Sitting atop the crust is a vast array of caramelized figs, feta cheese, goat cheese, peppery arugula, cheddar, strawberries finished with a balsamic reduction. I know it sounds too much, but each elements compliments one another in perfect harmony. I normally use all purpose flour for my pizza dough, but these flavors needed a sturdy backing of whole wheat. I am sure if you step out of the box with me on this you will not be disappointed.

1 whole wheat thin pizza crust (using the pizza dough recipe I have already posted only with whole wheat, you may find this by clicking on Breads on the right hand side of my blog)
1 tbsp extra virgin olive oil
Salt and pepper to taste
8 green or black mission figs
1/3 cup brown sugar
1 ½ tbsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
1 1/3 cups shredded sharp cheddar cheese
1 ¼ cups baby arugula
4 medium size strawberries, sliced in half
¼ cup crumbled goat’s cheese
¼ cup crumbled feta cheese

Balsamic glaze:

½ cup balsamic vinegar
1 tbsp brown sugar

In a small sauce pan, combine balsamic vinegar and brown sugar. Bring to a boil. Reduce heat to medium low and cook for about 10 minutes until it reduces to about a half.

Set aside (it will thicken as it cools)

Preheat oven to 400F. Drizzle olive oil on pizza crust. Season with salt and pepper to taste. Bake for about 5-6 minutes. (The dough is uncooked at this point) In the mean time, slice the figs into thirds and dip slices in brown sugar making sure they’re well coated. Arrange fig slices in a large hot non stick skillet. Cook the figs at medium heat for about 3 minutes, until they start to caramelize. Turn them over, add balsamic vinegar and lemon juice and continue cooking another 3-4 minutes. Set aside. (Note: Don’t skip the lemon! It will keep the sugar from crystallizing) . Once the pizza crust is out of the oven, sprinkle with shredded cheese. Top with baby arugula, caramelized figs, strawberries, feta and goat’s cheese. Season again with salt and pepper for extra flavor. Bake at 400F for about 7 minutes, until the cheeses melt and the arugula starts to wilt. Drizzle with balsamic glaze.

Until tomorrow...Peace.

And I believe this may call for a proper introduction, and well Don't you see, I'm the narrator, and this is just the prologue?...

noreply@blogger.com (Sara Stirs the Pot) — Sun, 05 Aug 2012 23:04:00 +0000

Steak and potatoes, a classic summer grilling combination. There are a few variations to the recipes I have posted today. First I placed a dry spice rub on a flat iron steak, grilled it, and then once I removed the meat from the heat I doused it in a marinade. I have read of this method before, but this was the first time I put it into play. The warm meat soaked up all the delicious sauce, which led way for a moist delicious cut. As for the potatoes, I made grilled sweet potato fries with a vibrant cherry salsa to top them. The fries were seasoned with lime, cumin, and pepper flakes (these flavors paired beautifully with the sweetness from the potatoes). The cherry salsa has a bite from fresh grated ginger, and the final element is roughly chopped pecans. These are simple variations that will turn your average steak and potato meal into something out of the ordinary.

Grilled Flat Iron Steak

1/2 cup soy sauce

1/4 cup Worcestershire sauce

2 scallions, sliced thin

2 tablespoons plus 2 teaspoons sugar

4 garlic cloves, minced

1 tablespoon Dijon mustard

2 teaspoons balsamic vinegar

Salt and pepper

1/4 cup vegetable oil

flat iron steak (2-3 lb)

Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steak dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Grill steak until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side. Transfer steaks to 13 by 9-inch pan and poke all over with fork. Pour marinade over steak, tent with aluminum foil, and let rest for 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.

grilled sweet potatoes with cherry salsa

notes: You kind of have to par-boil or par-steam the sweet potatoes before grilling. It’s only, 5 minutes of stove steaminess though.

for the sweet potatoes:

3 small-medium sweet potatoes, scrubbed and cut into wedges or rounds

1 1/2 tablespoon grapeseed or olive oil

zest and juice of 1 lime

1 tsp ground cumin

1/2 tsp ground chipotle powder (or to taste)

pinch of chili flakes

salt and pepper

for the cherry salsa:

heaped cup of de-stemmed sweet, black cherries, pitted

3 green onions, thinly sliced

1 inch of ginger, peeled and grated

zest and juice of 1 lime

black pepper

to serve:

a handful of pecans, roughly chopped

salt to taste

Place a large pot with about 2 inches of water on medium heat. Bring to a simmer and place cut sweet potatoes onto a steamer basket (or boil, if boiling it will only take 3-4 min) . Lower steamer basket into the pot, put a lid on top and steam the sweet potatoes for 5-7 minutes or until just tender. Remove wedges with a pair of tongs, placing into a large tupperware container.

Cover the cooked sweet potatoes with the grapeseed oil, lime zest, lime juice, ground cumin, chipotle, chili flakes, salt and pepper. Set aside.

Make the cherry salsa: chop the pitted cherries roughly and place in a medium bowl. Add the sliced green onions, grated ginger, lime zest, lime juice and black pepper. Stir to combine and set aside.

Heat a your grill or grill pan to medium-high. Place marinated wedges, cut side down (as opposed to peel-side down) on the grill. Flip wedges after about 2-3 minutes. Cook other side for another 2 minutes and remove sweet potatoes from the grill.

To serve: Place wedges face up on a plate, season with salt if you like and cover with the cherry salsa.

Until tomorrow...Peace.