Southwestern "Kitchen Sink" Soup

No, it's not made in a kitchen sink.  That's a phrase I use that means you throw anything in, maybe even, the kitchen sink.  Last Saturday night, I found myself staring into the fridge and saying, OK, what now?  I didn't feel like going to the store.  It was already 5:30 pm and my hubby demands dinner be on the table at 6:50.  Why?  I have no clue.  I do miss my deadline every so often but mostly get it on the table in time.  So, while I'm looking, I find frozen ground meat, onions, garlic, limes, grated packaged Mexican cheese (low in milk fat), and chicken broth.  Hmmm, Bitchy says to herself.  It looks like a nice pot of something southwestern is in the works.  Further discoveries include canned black beans, canned kernel corn, a can of diced tomatoes, small can diced green chilies, and a package of spinach that if not used immediately, it will have to be thrown out. I drain and wash the beans and corn to cut down on the sodium. You could take the casings off of turkey or chicken sausage and switch to chicken broth.   So here's what I came up with.  Yes, it looks like a lot of ingredients, but it's mainly throwing them in the pot.  And if you can go by my husband's critique, it was damned good.

I made enough to choke a horse but I would say it makes 6 servings or 4 with left overs.

1 1/2 lb low fat ground meat (or whatever you have)
2 tbs vegetable oil
2- 32 oz boxes low sodium beef broth
1 -14 3/4 oz low sodium canned black beans (or whatever beans you have.  You could use pinto beans.) Drained and washed
1-15 oz can low sodium kernel corn, drained and washed
1-15 oz can diced tomatoes
1 small can diced green chilies, (I forget the size)
1-8oz can no salt tomato sauce
2 tbs tomato paste
1 big handful of washed spinach
2 tbs chili powder (I have medium heat)
juice from 1 lime
3-4 garlic cloves, minced
1 medium sweet onion, diced
1/4 cup cilantro,chopped,  fresh, if you have it or 1 tsp dried
2 tsp ground cumin, if you have it
1-2 tbs adobo sauce (adds extra heat and a great smokey  flavor)
Toppings: crumbled queso fresco, chopped avocado, chopped red onion, grated Mexican cheeses, crumbled tortilla chips, heated flour tortillas on the side, chopped fresh or canned jalapenos


In a cast iron skillet heat 1 tbs oil until shimmering.  Add the meat in batches to brown.  If you are using meat with a lot of fat in it, drain in a colander.  This should be about four batches.  Meanwhile, in a large soup pot, heat the other tbs oil over medium heat and add onion and garlic and cook until onion is tender and slightly browned, about 8 minutes or so.  To the onion/garlic mix, add the drained ground meat, beef broth, black beans, corn, diced tomatoes...oh, just add the rest of the ingredients...except for the cilantro.  Throw that in before serving.  If you don't like cilantro, leave it out. This is your kitchen sink soup, so add what you like.  But the key ingredients are the chili powder, lime, cumin, green chilies and adobo sauce.  That makes it southwestern cuisine.   Bring to a simmer and partially cover and cook 30-40 minutes for the flavors to meld.  Now taste for heat and salt.  Add as much or as little to your taste.

Serve with toppings or sides as you like.

Pappardelle with Salmon and Leeks

I'm not that big of a fan of pasta and seafood unless it's linguine and clams.  But this is delicious.  I always use wild caught salmon never farm raised.  I still like the flavor of Cojo or King salmon better.  Although farmed is less expensive.  You make the choice. If you can't find pappardelle pasta, buy fresh lasagna sheets and cut into inch wide strips.

Serves 6

Ingredients

• 
  Preparation
• 3/4 pound uncooked pappardelle pasta
• 3 tablespoons extra-virgin olive oil, divided $
• 2 large leeks (1 pound), trimmed and thinly sliced
• 2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint
• 3/4 teaspoon salt, divided
• 1/4 cup dry white wine $
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon grated fresh lemon rind
• 1 (1-pound) fresh or frozen sustainable salmon fillet
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons unsalted butter

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.
2. 2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory, and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir in pasta, reserved cooking liquid, parsley, and lemon rind.
3. 3. Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon. Serve immediately.

415 calories, 13.7g fat, 23.7 g protein, 47.2g carbs, 2.6g fiber, 45mg chol, 349mg sodium

Domenica Marchetti, Cooking Light
MARCH 2013

Two Products I Love but with One, You Might Go "No Way".

The first product you should love is a line by Alexia Foods.   I normally bake either their onion rings, which I love,  or their waffle sweet potato fries.  Last night I made these Sweet Potato Fries with Chipotle seasoning and LOVED them.  I bake them in my small counter top convection oven. For three ounces, about 12 fries, they only have 4g fats, 130 calories and 250 g sodium.  They also have potato wedges, regular potato fries, and they even have breads.   Kroger is in bed with Orida so they don't carry Alexia.  But Whole Foods as well as Publix carry the products.  Just go to the Alexia site and type in your zip and they'll let you know where you can buy their products.  I served the fries with a green leaf salad topped with queso fresco, diced red onions and avocados (simple dressing of oil and lemon with salt and pepper) and a grilled flat iron steak.  Outstanding!

The second product, you're going to go, no way...But it's sooooooo good for you.  It's sardines.  Yes.  Sardines.  From Whole Foods about canned sardines:  Sardines are an excellent source of vitamin B12, vitamin D, and omega-3 fatty acids. They are a very good source of protein and a good source of phosphorus, niacin, vitamin B2 and vitamin B6.  

I eat at least two every other day.  I order my Vigo Hot Sardines from Amazon in a twelve pack (each can has 3 sardines).  Stop laughing. I get free shipping.  I'm a Prime Member.  I eat them with whole wheat crackers. (My cats are hovering.)   You can buy them at Whole Foods but if you eat them like I do, it's cheaper to buy in bulk.  When I was a kid, we used to eat pickled herring.  So, it wasn't too difficult to move from that to sardines.  For two sardines, 9g fat, 130 calories, with 250 g sodium.  

Cameron Stove Top Smoker

This is one of my all time favorite cooking gadgets, the Cameron Stove Top Smoker.  I bought mine about 5 or 6 years ago and I use it all the time.  It is particularly great for smoking salmon.  Easier than all of those little papers (yuck yuck).  I actually had a fishmonger tell me that.  Anyway, you can use it on your stove top (duh) but be sure you have adequate ventilation because some smoke does escape.  Don't want to set off the smoke alarms.  During the summer, I put it on my gas grill.  It comes with several containers of different wood shavings i.e. apple, cherry, mesquite.  And, of course, recipes.  I found that if you want to cook pork, smoke the pork FIRST, to almost done, and then finish in a hot pan to give it that great caramelization.  They cost about $50 for a large and $25 or so for a small.  I have the large one.  

I'm Bedeviled by Deviled Eggs

I'm a southern girl and I loves deviled eggs.  So, I'm going to lay out (yuck yuck) a few recipes I've found in Saveur magazine that I've made for summer time buffets.  I hope you enjoy them as much as I do:

Bacon and Cheese Deviled Eggs

ENLARGE IMAGECredit: Todd Coleman

MAKES 12

INGREDIENTS

6 eggs
¼ cup finely grated sharp cheddar, plus more for garnish
¼ cup mayonnaise
2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
Kosher salt and freshly ground black pepper, to taste
Hot sauce, such as Sriracha, to garnish

INSTRUCTIONS

1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add cheddar, mayonnaise, ¾ of the chopped bacon, and bacon fat; season with salt and pepper. Stir vigorously with spatula until smooth. 

2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with the remaining bacon, more cheddar, and hot sauce and serve cold or at room temperature.

Deviled Eggs with Smoked Trout

ENLARGE IMAGECredit: Todd Coleman

MAKES 24

12 eggs
1/2 cup mayonnaise
2 tbsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/2 tsp. dry mustard
1/2 tsp. whole-grain mustard
1/4 tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1/4 cup shredded smoked trout
Smoked paprika, minced chives, and thinly shaved red onion, to garnish (optional)

Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a fine strainer set over a bowl. Using a rubber spatula, sieve yolks through strainer. Add mayonnaise, oil, lemon juice, mustards, and cayenne. Season with salt and pepper and stir vigorously with spatula until smooth.

Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Top each egg with a bit of trout; garnish with smoked paprika, chives, and red onion, if you like. Serve cold or at room temperature.

Southern Style Deviled Eggs

If you want to counteract the sweetness of the pickle relish, do like me and add a southwestern twist and add pickled, minced jalapenos.

ENLARGE IMAGECredit: Todd Coleman

MAKES 12

INGREDIENTS

6 eggs
2 tbsp. Durkee Famous Sauce
1 tbsp. sweet pickle relish
¼ tsp. paprika, plus more
Kosher salt, freshly ground black pepper, and Tabasco sauce, to taste

INSTRUCTIONS

1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash the yolks. Add Durkee, relish, and paprika and season with salt, pepper, and Tabasco. Stir vigorously with spatula until smooth.

2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with more paprika, if you like. Serve cold or at room temperature.

Moxie's Cold Cure All

I've never heard of this now defunct restaurant in Portland, OR but people swear by this for a cold remedy.  Using echinacea (a good thing) and the ginger and cayenne will clear the sinuses.

1 tbsp fresh lemon juice
2 tsp honey or light agave syrup
1 tsp finely grated peeled ginger
1/4 tsp super echinacea extract (if you can't find the extract at your favorite super market and don't feel like going to a health food store, use a tea bag of the stuff)
pinch of cayenne

Combine all ingredients in a mug with 1 cup boiling water, stirring until honey is dissolved.  Let sit one minute.  If using a tea bag, go by their instructions for steeping.

Feel better soon!

Bitchy

A Stove Top Grill for "Roasting" Peppers

I bought this great stove top grill that sits over your gas flame for roasting peppers.  I know you can broil them in your oven but I have a big Viking range and don't really want to crank the whole thing up for a few peppers.  This grill is by the great Mexican chef, Rick Bayless.  I bought it at Sur la Table.

Here it is:  

BUT, BUT, BUT!  You need to be careful because the flame causes the skin on the peppers to roast (duh) but causes small sparks to fly in the air.  I guess you could the flame down but them you wouldn't get as good of a char.  And you DON'T want to turn on your exhaust.  Can we say house fire?  So this is what I do:  I put the lid from one of my Emile Henry pots and it works perfectly in keeping the sparks out of the air.  Clever girl friend.

Put the grilled peppers in a large zip lock bag for 15 minutes or so.  Peel charred skin off under slowly running cold water.  Put in a non reactive bowl.  Add a little sea salt, some cracked red pepper or freshly ground black pepper, some EVOO, maybe a little balsamic or finely diced garlic.  Eat on toasted Italian bread, put on a salami sandwich, dice into eggs for an omelette.  Bon appetito!

Parmesan Roasted Cauliflower

I love roasted cauliflower and when I saw this, I had to try it and it is amazing.  Easy and simple and full of goodness...Courtesy of Bon Appetit.

Preheat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.