Turkey Mulligatawny Soup February 28, 2016

So in our freezer was still a giant smoked turkey. I took to the internet to find recipes for leftover turkey and came across this soup. I hadn’t had a mulligatawny in a long time but love the complex flavors in it. This was simple to make and was gone fast!

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium yellow onion, medium dice
• 1 medium Granny Smith apple, peeled, cored, and medium dice
• 1 medium carrot, peeled and medium dice
• 5 medium garlic cloves, finely chopped
• 1/4 cup all-purpose flour
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 5 cups turkey stock or low-sodium chicken broth
• 2 cups diced, cooked turkey
• 1 1/2 cups cooked basmati rice
• 1 (14-ounce) can unsweetened coconut milk or light coconut milk
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon finely grated lemon zest (optional)
• 1/2 cup packed fresh cilantro leaves and tender stems, for garnish

 

Directions:

Melt butter in a large pot over medium heat. When it foams, add onion, season with salt, and cook until tender, about 3 minutes. Add apple, carrot, and garlic, stir to coat in butter, and season again with salt and freshly ground black pepper. Sauté until apple is tender and onion is translucent, about 5 minutes.

Sprinkle flour, curry powder, garam masala, cumin, and cloves over vegetables and stir until spices are fragrant and flour has cooked slightly, about 2 minutes.

Slowly add stock or broth, stirring until flour has dissolved. Bring to a simmer and cook until vegetables are tender, about 10 minutes.

Add turkey, rice, coconut milk, and lemon juice and return soup to a simmer for about 10 minutes. Stir in lemon zest, if using, and season with additional salt and freshly ground black pepper as desired. Ladle soup into bowls, garnish with cilantro, and serve.

Pasta with Shiitake, Peas, and Goat Cheese February 26, 2016

So we were having a casserole cookoff a few weeks ago. I decided to vegetarian for those who didn’t eat meat. I love mushrooms and goat cheese. Throw in pasta, asparagus and peas and I was a happy camper. I didn’t win but I sure did enjoy this recipe.

Ingredients:

• 1 pound dried lasagnette or broken lasagna noodles
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 cup peas, thawed if frozen
• 1/2 pound thin asparagus, cut into 1-inch pieces
• 2 tablespoons unsalted butter, plus more for greasing
• 3/4 pound shiitake mushrooms, stems discarded and caps sliced
• Kosher salt and freshly ground pepper
• 2 large shallots, minced (3/4 cup)
• 1/2 teaspoon finely chopped thyme
• 2 tablespoons dry white wine
• 1 tablespoon fresh lemon juice
• 4 ounces fresh goat cheese
• 1/2 cup chopped mint
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

In a large pot of salted boiling water, cook the lasagnette until al dente. Drain the pasta, reserving 1 cup of the cooking water. Transfer the pasta to a baking sheet and toss with 2 teaspoons of the olive oil.

 

In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the peas to a plate to cool. Add the asparagus to the saucepan and blanch until they are crisp-tender, about 2 minutes. Drain the asparagus and add them to the peas.

 

Preheat the broiler and butter a shallow 9-by-13-inch baking dish. In a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 5 minutes. Add the shallots, thyme and the 2 tablespoons of butter and cook, stirring, until the butter is melted and the shallots are softened, about 3 minutes. Stir in the wine and lemon juice. Remove from the heat; stir in the goat cheese until melted.

 

Fold the asparagus, peas, mint and 1/4 cup of the Parmigiano into the sauce and season with salt and pepper. Add the pasta and the reserved cooking water and toss until thoroughly coated. Transfer the pasta to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmigiano

on top. Broil the lasagnette 6 inches from the heat until lightly golden and bubbling, 3 to 5 minutes. Let rest for 5 minutes before serving.

Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw February 3, 2016

Ok so this recipe is made to be served on buns but I enjoyed it without a bun, over rice, with a bun and however else I could get it. The slaw was hands down the best part for me.

Ingredients:

For the Slaw:

• 2 cups fresh or frozen cooked corn kernels
• 14 ounces shredded cabbage coleslaw mix
• 2 medium cloves garlic, minced
• 1-2 jalapeño peppers, seeded and minced
• 1 tablespoon chili powder
• 3/4 cup (3 ounces) Mexican cotija cheese, crumbled
• 1/2 cup fresh cilantro leaves and tender stems, chopped
• Fresh juice of two limes
• 1/4 cup mayonnaise
• 1 tablespoon honey
• Kosher salt, to taste

For the Pulled Pork:

• 2 tablespoons paprika
• 2 tablespoons ancho chili powder
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
• 2 tablespoons canola or vegetable oil
• 1 medium yellow onion, diced
• 5 medium cloves garlic, minced
• 24 ounces Mexcian amber lager
• 2 tablespoons cornstarch
• 2 tablespoons apple cider vinegar, plus more to taste
• 8-10 burger buns or tortillas

Directions:

For the Slaw: Combine all ingredients and refrigerate until ready to serve.

For the Pulled Pork: Mix paprika, chili powder, salt, cumin, oregano, ground peppers, cinnamon, coriander, and cloves together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 300°F. In a Dutch oven, heat oil over medium-high heat until lightly smoking. Add pork in batches and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer pork to a plate. Reduce heat to medium, add the onions and cook, scraping the bottom of the pot to loosen the browned bits, until the onions are softened slightly, about 3 minutes. Add garlic and continue to cook, stirring, for 1 minute.

Return the pork to the pot and pour in the beer. Bring the mixture to a boil. Cover and transfer the pot to the oven. Cook until the pork shreds easily with two forks, about 3 hours.

Strain the pork mixture and reserve the liquid. Shred the pork and set aside. Return the liquid to the pot and bring to a boil, then reduce to a simmer. Combine cornstarch with 3 tablespoons water and whisk into the braising liquid. Continue to simmer until thickened, then mix in the apple cider vinegar, adding more to taste if desired. Stir in the shredded pork.

Serve on buns or in tortillas with the corn slaw.

Make-ahead vegetable and bacon egg bake recipe February 1, 2016

So I love a make ahead breakfast. I was attracted to this recipe because of all the veggies in it. While I enjoyed it quite a bit, it wasn’t a favorite of the hubs.

Ingredients:

• 1 1/2 cups shredded potatoes, rinsed and well drained
• 3/4 cup fresh or frozen peas
• 3/4 cup finely sliced or shredded carrots (preferable a mix or orange, white and purple carrots)
• 1 cup zucchini, diced or finely sliced
• 1/4 cup chopped green onions
• 2 garlic cloves, minced (optional)
• 4-6 bacon strips, cooked and roughly chopped
• 3/4 cup shredded smoked cheddar cheese
• 4 eggs
• 1 (12 oz) can evaporated milk
• 1 teaspoon chopped fresh thyme (optional)
• salt and pepper

 

Directions:

Grease a 10″ cast iron skillet or a 2 1/2 quart baking dish.

In a mixing bowl combine the potatoes, peas, carrots, zucchini, green onions, garlic, bacon and 1/2 cup shredded cheese.

Arrange the mixture in the prepared skillet or baking dish.

In a medium bowl, beat the eggs with the evaporated milk, pepper, and salt. Stir in the remaining cheese. Pour the egg mixture over the potato mixture.

Cover and refrigerate overnight or bake immediately.

Heat the oven to 350F.

Bake for 45 to 55 minutes in the preheated oven, or until the top is golden brown and a knife inserted in the center comes out clean. Let stand 5 minutes before serving.