Lettuce Soup!

Yes, lettuce soup! My mission has been to find ways to incorporate more veggies in our meals at home and in the winter a cold salad doesnt always cut it. And worse, I hate to throw out vegetables with a short shelve life just because I’m bored with them. More recipes on lettuce to come as I continue to experiment!

• 1 tsp olive oil
• 2 carrots, peeled and sliced thinly
• 2 shallots, chopped (or 1 medium yellow onion)
• 1 garlic clove, minced
• 1 whole fresh rosemary sprig (can omit, I like for flavoring but remove before serving)
• 3 cups low-sodium chicken broth (or vegetable broth for a vegetarian dish)
• 1/2 instant mashed potato flakes
• 1/2 cup chopped lettuce (any kind will do, I like spring mix lettuce for colouring)
• Salt and PEpper
• Optional garnish: Worcester or low-sodium soy sauce*

In a pot, heat oil over medium heat. Once heated through, add carrots and shallots and sauté for about 5 or 6 minutes or until shallots turn clear but not yet browned.  Add the chicken broth, bring to a boil and reduce heat and simmer for 10 minutes. Whilst simmering, stir in the potato flakes.  Check to see if the veggies are done (they will be soft) and feel free to add more potato flakes if you want a thicker soup. Add the lettuce. Season with salt and pepper to taste. Simmer an additional 5 minutes. Serve and garnish with a dash of Worcester or soy sauce. Makes 3 cups. *See notes below.

*Most people don’t know that Worcester sauce contains anchovies so this is not suitable for vegetarians if you make this for vegetarians with vegetable stock.

*Soy sauce is excellent for sauces, stews and soups. A lot of chefs use to give food a kick.

*Potato flakes are excellent for thickening soups and stews. They add a nice smooth consistency, great cream-free alternative,  and gets you a little fiber and calcium.

Kickass Shrimp Marinade

• 1 cup olive oil
• Juice of 1 lime
• 3 garlic cloves, minced
• 2 teaspoons oregano (dried)
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 2 tablespoons hot pepper sauce (like Tabasco)

Also makes kickass grilled chicken.  Whisk all the ingredients and marinate the shrimp in a bowl or plastic bag for 30-60 minutes (any longer and the lime can start to break down the shrimp).

The hot pepper sauce really makes this and actually does not create as much heat but smoky flavor. Grill and enjoy!

Mediterranean Vegetable, White Bean and Feta Penne

Here is a great recipe from Clean Eating Magazine.  I didn’t have the veggies called for, but used as a base. I’ve never tried pasta and white beans together and it was great! We used tomatoes, asparagus and a dash of white wine in our version and tossed with shrimp.  The combo of feta, pasta and beans added an almost creamy texture and we will definitely make again!

• 6 oz whole-grain penne pasta
• 1 cup cooked canned white beans, drained and rinsed well
• 2 medium tomatoes, chopped
• 4 cloves of garlic, minced, divided
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt
• 1 tbsp plus 2 tsp extra-virgin olive oil, divided
• 1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
• 1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
• 1/2 tsp dried rosemary
• 1 cup crumbled reduced-fat feta (we stick to regular feta)

1. Cook penne according to package directions, adding beans during the last minute of cooking.
2. Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes and salt; set aside.
3. Heat 1 teaspoon oil in same skillet over medium high heat, tilting skillet to coat bottom lightly. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stirring frequently. Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly. Remove from heat, stir in tomato mixture and drizzle with remaining 1 tbsp oil. Cover to keep warm.
4. Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta. Spoon vegetable mixture over top and finish with remaining feta.

I’m a Lebowski, You’re a Lebowski

Lebowski Fest Columbus 2011

Braised Haddock with Mushrooms and Shrimp

This is a great receipe modified from Food and Wine. Original recipe served with Halibut here.  The dish was great halved for me and the Other Half, but when served for 4 in this recipe below, we found the original recipe did not have enough garlic, so I’ve modified below.  FYI we served this to our very first dinner guests at our new home and it was a hit!

• 1/4 cup extra-virgin olive oil
• 1/2 pound large shrimp, shelled and deveined
• Salt and freshly ground black pepper
• 3/4 pound white or cremini mushrooms, trimmed and thinly sliced
• 3-4 large garlic cloves, thinly sliced
• Four 8-ounce haddock filets, cut 1/2 inch thick
• 3/4 cup dry white wine

Add 1 tablespoon of the olive oil to the skillet and, when it’s hot, add the sliced mushrooms. Cook over moderately high heat, stirring a few times, until any liquid evaporates and the mushrooms are browned, about 7 minutes. Push the mushrooms to the side of the skillet and add 1 more tablespoon of the olive oil. Add the sliced garlic and cook over low heat until golden, about 1 minute. Toss the garlic together with the mushrooms in the skillet and season with salt and pepper. Transfer the mushrooms and garlic to a plate.

Add the remaining 1 tablespoon of olive oil to the skillet. Season the haddock steaks with salt and pepper and add them to the skillet. Cook over moderate heat for about 3 minutes, then carefully turn the haddock. Add the white wine, cover and cook until the haddock is just white throughout, about 2 minutes longer.

Return the mushrooms to the skillet along with any accumulated juices.  Add the shrimp and stir gently until heated through and shrimp are pink. Remove the skillet from the heat and season the pan sauce with salt and pepper. Transfer the haddok steaks to plates. Spoon the shrimp, mushrooms, and white wine sauce over the fish and serve immediately with crusty bread or boiled potatoes.

Homemade Ranch Dip

I love Ranch dressing and dips, and my favorite dip used be a packet of mix and sour cream. Last year I realized that I couldn’t pronounce most of the ingredients from the mix pack, and realizing that the main seasonings are garlic and onion powder, decided to play and make my own cleaner version.

I use Greek-style lowfat yogurt, and sometimes mix in a little mayo if it’s on hand. Eyeball the herbs, keep salt low (the flavors will blend after a few hours of chilling), and change it up with what’s ever on hand in your herb cabinet.

For one cup of yogurt, I add the following:

• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon chili powder
• 1/8 teaspoon paprika
• 1/8 teaspoon dill
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt

Add anything else. . . . I know many people add dried thyme, basil or parsley.  Mix and chill. Enjoy.

Linguine con Cavolo Rosso

Also known as Linguine with Red Cabbage.  GREAT with shrimp tossed in at the end.Cabbage is not evil, just misunderstood.  We all know we need our fruits and veggies, however cabbage is often overlooked or plain avoided due to the fact that most people have never enjoyed cabbage cooked properly.  Its tough leaves wilt and soften beautifully when cooked over low heat for longer periods.

And it’s healthy!  In addition to getting a good dose of vitamins K, C and some fiber too, cabbage promotes gastrointestinal and cardiovascular health.

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 medium red onions, very thinly sliced
• 4 garlic cloves, minced
• 2 pounds red cabbage, thinly sliced (8 cups)
• 1 pound linguine
• Salt and freshly ground pepper
• 1 cup Greek feta cheese, crumbled (4 ounces)

In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.  Enjoy!

Grandmommy Nance’s Chicken and Noodles

A staple in my family and required for our annual family reunion from my late great grandmother.  Recipe tried and true over 70 years!

Noodles

• 3 c flour
• 1 teaspoon salt
• 3 eggs
• Milk

Mix salt with flour, and place in a pile on waxed paper.  Make a well in the center, and add three eggs.  Lightly stir the eggs into the flour and add the milk, one-half eggshell at a time.  Gently work the dough on the waxed paper, pulling up the sides of the paper to help mix it; if it seems really dry, add more milk.  If it’s really wet, add more flour.  Dough will be a little sticky at first but should come together into a smooth lump.  Let dough rest for 5-10 minutes, covered so it doesn’t dry out.

Cut dough in half or quarters and roll out on a floured surface.  Roll out to desired thickness, and cut into narrow strips.  Separate the strips of dough and place on cookie sheets to air dry for an hour or so. Can be prepared several hours in advance.

Meat and broth

• 2 split organic chicken breasts (with skin and ribs)
• Cut up carrots, celery and onion (about one each)
• 1 carton organic low sodium broth
• 1 cup of water
• A little salt and pepper
• Small bit of desired seasonings like thyme, rosemary, basil or tarragon. (Optional)

Simmer everything over low heat in large pan until meat falls apart.  Remove meat to a plate and allow it to cool.  Strain liquid to remove mushy solids, and pick through for any bits of chicken.  Return strained broth to the pan.  Pick through chicken to remove skin, bones and cartilage, and rough chop the meat.  Place the meat in the pan with the broth.

To prepare:

Boil lots of salted water in large pan, and add noodles when water is really boiling.  Stir and cook for a couple of minutes to “remove the starch” as Grandmommy Nance would say.

Meanwhile, heat up the broth and meat mixture until it comes to a boil.  Drain noodles from water and put in the broth and meat mixture.  Cover partially, and simmer for about 20-30 minutes or until noodles are tender. Season to taste and enjoy!

Bestest Italian Dressing Mix. . .great on everything

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• pinch of salt to taste

In a small bowl, mix together the garlic powder, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

New Super Cool Giveaway

Visit Thibeaults Table to enter to win a supercool cutting board. Canadian style.