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Recipe: Lemon and Garlic Baked Chicken with Rosemary Potatoes and Roasted Broccoli

15 Nov

Please welcome the first guest blogger at Po’ Boy Livin’ Rich — Jennifer Jeansonne. Jennifer’s a great Southern girl (despite the fact that she went to Ole Miss) who knows her way around the kitchen. If you want to submit a recipe to the blog, email me at poboylivinrich@gmail.com.

I’m thrilled to be the first guest blogger on Po’ Boy Livin’ Rich! There’s no way my cooking is anywhere near as fancy as Clark’s, but I’m happy to be able to share a new recipe/cooking technique I tried last night.

Clark is a phenomenal person – he puts up with me on the tennis court, listens to me complain about boys, and knows exactly when to expose me to a specific baby and puppy to quickly get me out of a bad mood, and on top of being a great friend, he ‘s a fantastic cook. I always enjoy the opportunity to visiting his home because I know I’ll leave as a full and happy person.

Prepping Lemon and Garlic Baked Chicken

Prepping Lemon and Garlic Baked Chicken

Last night I baked a chicken. This in itself is really not that impressive, but I am rather pleased with the way that things turned out. I cook, well, prepare food, for dinner on a regular basis, but this chicken baking experience took things to a whole new level. Usually, my cooking consists of grilling fish or chicken and making an easy veggie to go along, but I felt like I was actually cooking a real meal last night.

Usually when I bake a chicken, it doesn’t take much more prep work than plopping the chicken down in a pan and rubbing some seasonings on the outside and it usually turns out just fine. Yesterday’s chicken was especially yummy because of the extra steps I took to prepare the chicken for baking. Two minor changes in my preparation really ensured that the chicken was juicy, flavorful and absolutely delicious!

As you can see from the pictures, this is probably the flattest baked chicken that you have ever seen. In order to get the chicken to look like this, I had to cut out the backbone, clean out the insides, and press the chicken flat until I heard a crack – my favorite part. My handy pair of kitchen shears made this task very, very easy and almost fun!

The second thing that I did differently with this bird involved lifting up the skin and placing the lemon, garlic, and butter mixture underneath the skin instead of just putting it on the top. Adding this step and letting it sit for two hours made a HUGE difference in the flavor of the chicken.

Rosemary Potatoes

Rosemary Potatoes

The rosemary potatoes and roasted broccoli fall into the” prepare, not really cook” category of food. Both sides were very simple and were prepared in similar ways. I washed and cut up the red potatoes and veggies and put them in a pan with some olive oil, salt, and pepper. The only thing that set the potatoes apart from the broccoli was the addition of some fresh rosemary from my herb garden.

Most of the time, I tend to cook like my mother, without any real measurements, and these potatoes and broccoli were no exception. I think it took me less than five minutes to prepare both of these sides for the oven.

The best thing about this meal was that all three components were cooking in the oven at the same time!

Recipes:

  • For the Roasted Broccoli:
  • 1 head of brocolli (cut up)
  • Approximately 2 TBSP olive oil
  • salt and pepper to taste

    • <

    Lemon and Garlic Baked Chicken

    Lemon and Garlic Baked Chicken

  1. Preheat oven to 450F.
  2. Wash and cut stems off of broccoli.
  3. Put enough olive oil to lightly cover the broccoli and salt and pepper to taste.
  4. Cook for about 20 minutes.

  • For the Rosemary Potatoes:
  • 1-2 lbs of red potatoes
  • Approximately 2 TBSP olive oil
  • One long sprig of rosemary
  • salt and pepper to taste

    • <

  1. Preheat oven to 450F.
  2. Wash potatoes and cut into fourths.
  3. Cut potatoes with enough olive oil to cover then add salt and pepper.
  4. Remove rosemary from stems and put into pan, tossing potatoes in seasoning until they’re covered.
  5. Place in the oven at the same time as the chicken and cook for approximately 45 minutes.

  • For the Lemon and Garlic Baked Chicken:
  • 1 whole chicken (4 to 4 1/2 lbs.)
  • 3 TBSP butter
  • 1 lemon, zested
  • 4 garlic cloves, minced
  • Salt and pepper (to taste)

    • <

  1. Preheat oven to 450F.
  2. Wash potatoes and cut into fourths.
  3. Combine garlic with lemon zest and salt and pepper in a small bowl.
    4. Lemon and Garlic Baked Chicken with Rosemary Potatoes and Roasted Broccoli

    Lemon and Garlic Baked Chicken with Rosemary Potatoes and Roasted Broccoli

  4. In a small saucepan, melt butter. When melted, stir 2 TBSP butter into the garlic-lemon mixture; set aside remaining melted butter.
  5. Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone.
  6. Open the chicken (like a book), then flip over. Press down firmly on the skin side until you hear the bone crack.
  7. Gently slide your fingers between the skin and flesh of the chicken breast and legs. Using your fingers, stuff the garlic-butter mixture under the skin, spreading it evenly.
  8. Rub the reserved melted butter all over the chicken and season generously with salt and pepper.
  9. Place the chicken skin side up in a roasting pan then place two or three lemon slices on top.
  10. Roast until the skin is golden-brown and crisp (about 45 minutes).
  11. Allow chicken to rest 15 minutes before serving.

Overall, I am very impressed with the way that my chicken, potatoes, and broccoli turned out. I now need to get creative with the leftovers. Next up: chicken, mushroom, and pesto pizza on a whole wheat crust!

 
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Posted by on November 15, 2011 in Cookin', Entrees, Recipes

 

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Recipe: Chicken and Jalapeño Dumplings

14 Nov
Chicken and Dumpling Dough

Chicken and Dumpling Dough

No lie, this was my first attempt at making chicken and dumplings from scratch, and I’m pretty damned impressed with my first effort. The dish is called Chicken and Jalapeño Dumplings and it’s phenomenal.

To prep the chicken, I lightly fried it in seasoning, flour and fresh cilantro. For the dumplings, I used Pillsbury Crescent Rolls dough and rolled it in fresh jalapeños. This is the quintessential cold weather dish. I will definitely be making it again and inviting more people over next time so get on the waiting list…

Be forewarned, it’s a pretty intense dish and took me about three hours from start to finish.

Ingredients

  • For the chicken:
  • 1 large roasting chicken, about 5 pounds (cut up into 2 wings, 2 breasts, 2 thighs and 2 legs)
  • 2 TBSP seasoning (Ingredients below)
  • 1 cup flour
  • 4-6 TBSP butter
  • 1/4 cup fresh cilantro

    • Chicken Ready to be Fried

    Chicken Lightly Breaded for Chicken and Dumplings


  • For the seasoning:
  • 2 TBSP paprika
  • 2 TBSP salt
  • 2 TBSP garlic powder
  • 1 TBSP black pepper
  • 1 TBSP white pepper
  • 1 TBSP dried thyme

  • For the dumplings:
  • 2 cans of Pillsbury Crescent Rolls dough
  • 1 jalapeño, finely chopped

  • For the sauce:
  • 1 stick of butter
  • 10 TBSP white all-purpose flour
  • 3 TBSP seasoning (recipe above)
  • 4 celery ribs, finely diced
    • Dumpling Dough

    Dumpling Dough

  • 3 carrots, finely diced
  • 1 large yellow onion, finely diced
  • 1/4 cup heavy cream
  • 1/2 cup fresh (or frozen) green peas
  • 4 cups low-sodium chicken broth
  • 1 cup water

Directions:

  1. To prepare dumplings, roll up all dough from Crescent Rolls and knead in the diced jalapeños. Set aside on a non-stick surface.
  2. In a frying pan, melt 2 TBSP butter over medium-high heat.
  3. In a medium bowl, (using the chicken ingredients) combine flour, seasoning and cilantro.
  4. Dust chicken pieces with flour mixture and drop pieces into frying pan in batches, using 2 TBSP butter per batch.
  5. Once chicken is browned, set aside on a plate covered with paper towels. (It’s ok if the chicken isn’t cooked through.)
    6. Chicken and Dumplings

    Finished Chicken and Dumplings

  6. In the same pot, melt remaining stick of butter, gradually whisking in the 10 TBSPs of flour. Stir until golden brown, about 3 to 4 minutes.
  7. Whisk in chicken broth, remaining seasoning and water and cook until the sauce thickens (about 5 minutes). If it’s too thick, gradually add in additional water.
  8. Once sauce has thickened, add in celery, carrots and onion and cook until tender-crisp (about 15 minutes).
  9. Add in the reserved chicken meat, heavy cream and peas, seasoning with salt and pepper to taste.
  10. Tearing from the dough, drop in 1- to 2-inch dumplings on top of the chicken mixture then cover and simmer until dumplings are cooked through (about 15-20 minutes).
  11. Serve in large soup bowls.

Technically, this should make 6-8 servings, but if my experience is anything to go off of, most people will have seconds. This is a hearty dish that is something most Southerners grew up eating.

You really can’t beat the nostalgia of chicken and dumplings, and this recipe lives up to any chicken and dumplings you’ve had in the past. It’s that good.

 
2 Comments

Posted by on November 14, 2011 in One-Pot Wonders, Recipes

 

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Recipe: Boudin Balls

12 Nov
Boudin

Boudin

Being at Boudin & Beer last night inspired me to make some Boudin Balls of my own. For those unfamiliar with Boudin, here’s an article/recipe detailing its history and what it is.

It’s one of the most delicious things we have in Louisiana. You can certainly eat it all alone, but these Boudin Balls make great appetizers or they’ll work as a side to another dish. For this recipe, I used storebought boudin, but feel free to make your own.

Ingredients

  • 2 lbs boudin (removed from casing)
  • 1/2 cup milk
    • Boudin Balls

    Boudin Balls Ready to be Fried

  • 1/2 cup flour
  • Canola oil
  • 4 TBSP Cajun seasoning (such as Tony Chachere’s)

Directions:

  1. Pour oil into medium-deep pot until it runs two inches up the sides of the pot. Warm oil over medium heat.
  2. Mix together flour and Cajun seasoning in a bowl. In another bowl, pour in milk.
  3. Form boudin into 2″ balls and roll one at time in milk, then dredge in flour. Set aside on wax paper.
  4. Once balls are prepared and oil is heated to about 350F, fry boudin balls in the oil about 8-10 or until browned and crisp on the exterior. (Working in batches is best.)
    5. Boudin Balls

    Boudin Balls

  5. Use a slotted spoon to transfer boudin balls onto a paper towels (to drain).

You’ll want to eat these while they’re hot. They make a great side to warm you up in the cool Fall/Winter months. But hurry, they probably won’t last long when you put them out — they’ll be in high demand.

 
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Posted by on November 12, 2011 in Cookin'

 

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Recipe: Bacon, Broccoli and Jalapeño Frittata

09 Nov
Bacon, Broccoli and Jalapeño Frittata

Bacon, Broccoli and Jalapeño Frittata

If you haven’t already guessed, I like breakfast/brunch items that are easy to make and last a while. That said, here’s another frittata recipe that has more mainstream ingredients. It should balance out very nicely and get some heat from the jalapeños to help wake you up in the morning.

Ingredients

  • 1 broccoli crown, broken up into florets
  • 1/4 red onion, sliced
  • 3 slices of bacon
  • 1 TBSP olive oil
  • 8 eggs
    • Frittata Ingredients

    Frittata Ingredients

  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 8-10 jalapeño slices
  • 1 cup grated cheddar cheese

Directions:

  1. Preheat oven to 425F.
  2. Saute bacon, onion, broccoli, and jalapeño slices in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
    3. Frittata Before Baking

    Frittata Before Baking

  3. Cook until bacon is crisp (about 10-15 minutes).
  4. Whisk eggs, milk and cheese with remaining salt and pepper until eggs are fluffy.
  5. Pour egg mixture into skillet and cook until set (about 12 to 15 minutes).
  6. Cool frittata, cut into wedges and serve.

This is a great make-ahead recipe that can last you a few days for breakfast. You can refrigerate it for 4-5 days and reheat it when you’re in a rush.

If you want to adjust the heat, just take out some of the jalapeños so it isn’t as intense.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 9, 2011 in Brunch, Cookin'

 

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Recipe: Turkey Eggplant Lasagna

07 Nov
Turkey Eggplant Lasagna

Turkey Eggplant Lasagna

Lasagna is one of the best family-style meals out there. However, it’s loaded with carbs and calories so here’s a recipe that should cut down on both.

Instead of using pasta, thinly sliced eggplant serves as the layers. I also add some cauliflower to give this lasagna a little bit of a crunch.

  • 6 TBSP Olive oil
  • 3 TBSP Italian seasoning
  • 1 cup cauliflower
  • 1 hardboiled egg
  • salt
  • black pepper
  • 2 shallots, minced
  • 2 cloves garlic, minced
    • Broiling the Eggplant

    Broiling the Eggplant

  • 1/4 red onion, minced
  • 1 lb. ground turkey
  • 2 large eggplants, cut lengthwise into thin sheets
  • 1 jar pasta sauce
  • 2 cups mozzarella cheese
  • 1/2 cup ricotta cheese, drained
  • 1/2 cup grated parmesan cheese

Directions:

  1. Mix the oil with Italian seasoning, salt and pepper. Then, brush eggplant sheets with oil and spices mixture.
  2. Lay the eggplant in a single layer on a baking sheet (you will have to do this more than once). Broil them 2 inches from the flame for about 3 to 4 minutes.
    3. Turkey-Cauliflower Saute

    Turkey-Cauliflower Saute

  3. Remove from home and turn to the other side brushing with the oil mixture and broiling for 3 to 4 minutes.
  4. Repeat until all of eggplant is broiled then set oven to 350F.
  5. In the meantime, saute ground turkey, cauliflower, garlic, shallots and red onion in a medium-sized pan. Cook until turkey meat is browned then add in chopped hardboiled egg.
  6. Once all ingredients are cooked, place one-third of the eggplant sheets in a wide, shallow 2- or 3-quart casserole dish.
  7. Layer with mozzarella, parmesan, ricotta, ground turkey mix and pasta sauce.
  8. Repeat the layering two additional times then top with mozzarella.
  9. Cover and bake for 20 to 25 minutes then serve.

This is recipe that will feed you and your family of 4 to 6. You won’t even notice that it’s not pasta, but eggplant that makes up most of the dish.

You can also substitute any ground meat of your choosing if you don’t want to use turkey. It may not be 100% authentic Italian, but it will do in a pinch and it’s sure to please most people’s palettes.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 7, 2011 in Cookin'

 

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Recipe: Thai Duck Breast Curry

03 Nov
Duck Breast Curry

Duck Breast Curry

This is one of my absolute favorite recipes to make. The flavors in this dish are out of this world. It is a little pricey thanks to the duck breast, but it’s 100% worth it.

Of course, you can always use chicken, beef or even pork to make the dish. But do any of those meats really compare to duck? Think about it, then go ahead and splurge.

Ingredients

  • 6 TBSP Thai red curry paste (you can buy it, but here’s a homemade recipe that’s superior to storebought)
  • 1 1/2 can coconut milk
  • 2 TBSP olive oil
  • 1 TBSP unsalted butter
  • 2 cups water
  • 4 TBSP fish sauce
  • 3 cloves minced garlic
  • 3 TBSP minced ginger
  • 1/2 red onion, sliced
  • 1 green bell pepper, cored and sliced
  • 1 red bell pepper, cored and sliced
  • 1/2 cup sliced button mushrooms
  • 1/2 whole pineapple, cut into chunks (if using canned, drain before adding)
  • 1/2 cup fresh basil, chopped
  • 3 boneless duck breasts with fat
  • cooked jasmine rice
Duck Breast Curry in the Pot

Duck Breast Curry Simmering in the Pot

Directions:

  1. Heat 1 TBSP olive oil and 1 TBSP butter in large skillet over medium-high heat.
  2. Place duck breasts (fat side down) in skillet and cook for several minutes (until skin is crisp and golden brown, the meat doesn’t need to be cooked at this point).
  3. Remove duck from the skillet, cut into slices and set aside.
  4. Reduce heat to medium-low and add garlic and curry powder to skillet. Let cook for several minutes so that flavors release.
  5. Pour in coconut milk, water, fish sauce and minced ginger. Stirk over low heat for 10 to 15 minutes.
  6. In a separate pot (or Dutch oven) heat remaining oil over medium-high heat. Then add onions, mushrooms and bell peppers and cook for several minutes.
  7. Make sure the pot is hot and add the duck. Cook for 3 to 4 minutes, stirring regularly.
  8. Add pineapple and cook for an additional 2 minutes.
  9. Taste the curry sauce and adjust spices as necessary.
  10. Pour curry sauce into the pot with duck and other vegetables. Stir to combine then simmer for 5 to 10 minutes.
  11. Check sauce’s consistency and add more water if too thick or simmer longer if too watery.
  12. Remove from heat and cool for 5 minutes.
  13. Add chopped basil and serve immediately over jasmine rice, spooning sauce into the bowl.

This recipe may seem overwhelming, but once the curry paste is prepared, it really is a breeze to make. And if you still think it’s time-consuming, I promise you the flavors will make you forget all about the labor.

This is a recipe you will want to make over and over again. It’s that good.

 
4 Comments

Posted by on November 3, 2011 in Cookin', Recipes

 

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Recipe: Butternut Squash Frittata with Sage and Emmentaler Cheese

02 Nov
Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut squash is one of my Fall favorites. It’s light, sweet and a tad earthy so it’s ideal for roasting. This frittata uses roasted butternut squash, sage and a slightly sharp Emmentaler cheese to make a dish great for breakfast, brunch or even dinner.

Use a non-stick pie dish or an oven-safe skillet to make this in the oven. Be sure to whisk the eggs well so that it turns out nice and fluffy.

Ingredients

  • 1 medium-sized butternut squash, cut into cubes (about 4 cups)
  • 1/2 red onion, sliced
    • Butternut Squash and Red Onion

    Sauteeing the Butternut Squash and Red Onion

  • 1 TBSP olive oil
  • 8 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 2 TBSP chopped fresh sage
  • 1 cup grated Emmentaler cheese

Directions:

  1. Preheat oven to 425F.
  2. Place butternut squash and onion in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Roast until browned and softened (about 25 minutes).
  4. Remove from oven and set aside to cool for about 5 minutes.
    5. A Slice of Butternut Squash Frittata

    A Slice of Butternut Squash Frittata

  5. In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
  6. Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
  7. Remove frittata from the oven and sprinkle with Emmentaler cheese.
  8. Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
  9. Cool frittata, cut into wedges and serve.

Pair this frittata with a breakfast meat of you choice or enjoy it solo. The flavors are very nice as butternut squash and sage often go hand-in-hand.

The frittata should rise some while in the oven, but settle out nicely once removed. If the egg mixture isn’t fully cooked, return to oven and cook an additional 2 minutes.

Enjoy this frittata as part of a great Fall brunch.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 2, 2011 in Brunch, Cookin', Recipes

 

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Recipe: Thai-Style Beef Short Ribs

01 Nov
Thai-Style Beef Short Ribs with a Side of Bok Choy

Thai-Style Beef Short Ribs with a Side of Bok Choy

Here’s a great slow cooker recipe. I love my Dutch oven (almost as much as I love my iron skillet) so it’s something I cook in quite a bit. This short ribs recipe features Thai flavors that are bold and intense.

While this recipe does take several hours, it’s definitely worth it. The short ribs will melt in your mouth once slow cooked. The sauce soaks into the rice making a great bed for the rich flavors of the short ribs.

Ingredients

  • 2 tsp chili oil
  • 2 tsp salt
  • 2 lb beef short ribs, trimmed
  • 1/2 tsp black pepper
  • 1/3 cup minced shallots
  • 3 TBSP minced fresh ginger
  • 3 minced garlic cloves
  • 2 TBSP red curry paste
  • 1/4 cup water
  • 1 TBSP sugar
  • 1 TBSP fish sauce
  • 1 tsp lime rind
  • 1/4 cup coconut milk
  • 1 TBSP fresh lime juice
  • 4 cups cooked brown rice

Directions:

  1. Preheat oven to 200F.
  2. Heat chili oil in a medium Dutch oven over medium-high heat. Season ribs with salt and pepper. Add half of the ribs to the Dutch oven and cook 2 minutes on each side until browned. Set aside and repeat with remaining ribs.
    3. Thai-Style Beef Short Ribs in the Pan

    Thai-Style Beef Short Ribs in the Pan

  3. Saute garlic, shallots and ginger in Dutch oven for about 2 minutes.
  4. Stir in 1/4 cup water and curry paste and cook another minute.
  5. Stir in coconut milk, sugar and fish paste.
  6. Add ribs pack to Dutch oven and cover and cook in over for 6 hours.
  7. Remove ribs from cooker and set aside, but keep warm.
  8. Strain remaining liquid through a colander over a bowl. Place a zip-lock bag in a 2 cup measuring cup and pour liquid into the bag and let stand for about 10 minutes.
  9. After the fat has risen, seal the bag and cut off one of the bottom corners. Drain the drippings into a bowl, stopping before the fat drains.
  10. Stir salt, pepper, lime rind and lime juice into the sauce.
  11. Shred the rib meat while removing the bones.
  12. Serve the ribs over rice and top with sauce.

If you don’t have a Dutch oven, you’re welcome to cook this in a Crock Pot. I’m sure it will work just as well. You can also kick up the spiciness of the dish by adding in some sriracha. Serve with a side of sauteed bok choy.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 1, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Salted Caramel Upside-Down Pecan Pie

31 Oct
Salted Caramel Upside-Down Pecan Pie

Salted Caramel Upside-Down Pecan Pie

Pecan pie is one of my favorite desserts, but this year, my goal was to create a recipe presenting a new take on a classic. I decided to make a version that uses a salted caramel instead of a maple syrup base. It’s also baked upside down in an iron skillet. I’m of the belief that all things cooked in an iron skillet turn out better.

With the holidays just around the corner, this pecan pie recipe is one worth trying. It’s sure to be a hit because of the salty/sweet balance.

Ingredients

  • 12 TBSP unsalted butter (1 1/2 sticks)
  • 1/2 cup honey
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 cups pecan halves (about 1 pound)
  • 3/4 cup heavy cream
    • Salted Caramel

    Making the Salted Caramel

  • 1 TBSP salt
  • 1 pre-made pie crust (thawed)

Directions:

  1. In a 10-inch iron skillet over medium heat, melt butter, honey and sugars. Bring to a boil and boil for 4 minutes. Add in pecans and heavy cream and boil 3 more minutes.
  2. Remove from heat and set aside. Let cool about 30 minutes.
  3. Using a wooden spoon, mound pecans and caramel slightly in center of skillet, leaving space between pecans and edge of skillet.
  4. Preheat oven to 425F and place rack in the top third of oven.
  5. Roll out pie crust into a 13-inch circle. Place the crust over the skillet, tucking the dough down against the edge of the skillet and around the pecans.
  6. Place two baking sheets, one of top of the other, underneath the skillet to catch drippings while pie is baking. Place skillet in the oven and bake until dough is just turning golden brown (about 10 minutes.
  7. Reduce oven temp to 350F and continue baking until pie crust is cooked and the caramel is bubbling around the edges of the skillet (about 30 minutes).
  8. Remove the pie from the oven and let cool about 20 minutes.
    9. Salted Caramel Upside-Down Pecan Pie in the Oven

    The Pie in the Oven

  9. Carefully invert the pie onto a parchment-lined tray, baking sheet or directly on to serving plate. Do not invert into a pie dish, you should invert the pie onto a flat surface.
  10. If the pie does not release easily, heat the skillet over medium heat for about 30 seconds.
  11. Serve warm with a scoop of vanilla ice cream.

You can always adjust the salt of this dish if you want something sweeter. I’m a big fan of salty/sweet dishes and this pie is the perfect blend. Especially, with the salty/sweet of the caramel pairing with the nuttiness and butteriness of the pecans.

Make this pie to wow your guests on Turkey Day.

Photos courtesy of Miguel Solorzano Photography.

 
6 Comments

Posted by on October 31, 2011 in Cookin', Desserts, Recipes

 

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Recipe: Curried Cauliflower Soup

30 Oct
Curried Cauliflower Soup

Curried Cauliflower Soup

If you’re looking for a soup recipe that has a nice kick, this Curried Cauliflower Soup is the perfect find. It’s creamy and light with lots of flavor. Top it with toasted almonds for a nice crunch.

I would categorize this as a Fall or Summer soup since it’s light, but utilizes cauliflower. It has a frothy texture to it which keeps it nice and light.

Ingredients

  • 3 1/2 cups 2% organic milk
  • 3 teaspoons curry powder
  • 1 cup chopped red onion
  • 1/4 cup almonds
  • 3 cloves garlic, chopped
  • 5 cups cauliflower florets (about 1 pound)
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350F. In a medium bowl, toss almonds with 1 teaspoon milk and 1 teaspoon curry powder. Spread on to baking sheet and bake until toasted (6 to 8 minutes). Set aside.
  2. Meanwhile, heat 1/2 cup milk in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, about 10 minutes.
  3. Add cauliflower, remaining curry powder and milk, cover and simmer until cauliflower is very tender (about 30 minutes).
    4. Cooking Curried Cauliflower Soup

    Boiling the Cauliflower

  4. Season to taste with salt, pepper and additional curry powder (if necessary).
  5. Working in batches, puree in blender until smooth. Transfer to bowl and garnish with toasted almonds before serving.

This is a very healthy recipe that avoids the use of cream so it’s not loaded with fat. You can also substitute skim milk to eliminate even more calories and fat. Making the substitution won’t sacrifice any of the flavor.

The spicy kick of the curry goes really well with the creaminess of the cauliflower. Serve it as a side with dinner or as an appetizer.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 30, 2011 in Cookin', Recipes, Soups/Stews

 

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