Roasted Red Pepper Soup with Turkey and Fingerling Potatoes

This is perhaps the best soup I have ever made.  My only regret was skipping the fresh basil.  It has a minestrone flavor, yet the feel of a chicken soup.  The organic fingerling potatoes really added pizazz.

INGREDIENTS

• 2 lbs onions
• 1 lb shallots
• 3 lb red peppers
• 6 plum tomatoes
• 1 container of grape tomatoes
• 1 lb mixed fingerling potatoes
• 1 celery heart
• 1 large turnip
• 3 parsnips
• 1 bunch curly parsley
• 2/3 box of fresh oregano
• 5 -6 large basil leaves or 1 tbsp dried
• 3 Bay leaves
• 1 turkey breast, grilled or smoked (~ 3lbs) and chopped into soup-size chunks
• 2 lbs carrots
• 1 clove garlic, plus a few extra petals
• Olive Oil
• Sea Salt
• 2 tbsp Fresh ground pepper
• Pepper
• 1 tbsp thyme
• 1 Sprig Rosemary

DIRECTIONS

1. Make vegetable purees (this can be done several days ahead of time)
   1. Onion
      1. Cut all but ½ pound into eigths, removing the skin
      2. Place on foil, and drizzle with olive oil
      3. Roast for 60-90 minutes on 350, or until dark brown and caramelized
   2. Shallots
      1. Quarter each shallot, removing the skin
      2. Place on foil and drizzle with olive oil
      3. Roast for 20 - 30 minutes on 350, or until dark brown and caramelized
   3. Red peppers
      1. Remove the seeds and top, and cut each pepper in half
      2. Place on foil and drizzle with olive oil
      3. Roast for 20 - 30 minutes on 350, or until the skin starts to blacken in some places
      4. After the peppers have cooled, remove the skin
   4. Tomatoes
      1. Quarter the plum tomatoes and remove the rough end
      2. Place on foil and drizzle with olive oil
      3. Roast for 20 - 30 minutes on 350, or until the tomatoes start to brown on the outside
   5. Garlic
      1. Remove garlic petals from the clove
      2. Place on foil and drizzle with olive oil
      3. Roast for 10 -20  on 350, or until the petals are squishy when lightly squeezed
      4. Remove the shell when the garlic has cooled
   6. Make purees
      1. Put Onions, garlic and shallots into the blender and puree
      2. Repeat with the tomatoes and peppers
      3. Add all olive oil from roasting, and a few drops of water if the blender has trouble pureeing
2. Make the stock
   1. Heat a 10 quart stock pot on high heat, ⅔ filled with water and a tsp of salt
   2. Process vegetables
      1. Peel 4 carrots and the parsnips.
      2. Chop turnip into chunks
      3. Remove onion peel from remaining onion and 3 petals of garlic
      4. Chop the top from the celery
   3. Add the vegetables from the prior step, along with the bay leaves, 2 tbsp olive oil, and bone from the turkey breast (if available) to the water
   4. Cook for about 30 minutes
      1. Remove the turnips first, when squishy
      2. Remove other vegetables as they become squishy
      3. Leave only the bay leaves
3. Process remaining vegetables
   1. Carrots: Peel and chop into coins
   2. Celery, Potatoes: Chop into soup-sized chunks
   3. Grape Tomatoes: Wash (wash everything else too!)
   4. Oregano: Remove leaves from the stem
   5. Parsley, Basil: Dice
   6. Rosemary: Remove from the stem
4. Cook soup on medium-high heat 
   1. Add all processed vegetables from step 3, except for ⅓ of the oregano and parsley
   2. Add Thyme
   3. As the soup reaches a boil, slowly add the purees and cook for about 5 minutes
   4. Reduce the heat to medium low, add the turkey, and allow soup to simmer for 20 - 30 minutes
   5. Add remaining herbs, and allow soup to cool slightly
   6. Add salt and pepper to taste, making sure to stir the soup well while tasting

Baked Onion Rings

Onion rings are a timeless comfort food classic, yet do not exactly fit in well with "healthy eating".  However, I am here to inform the world that non-fried, tasty onion rings do indeed exist!  Here is a recipe that can be made two ways: All buttermilk or half buttermilk, half egg whites. 

The all buttermilk version is easier, and tastes great.  The use of egg whites does add an extra element of crunch, but also is trickier to pull off without a helper, as the egg whites loose volume quickly.  Keep this in mind.  Also, make sure to coat the onion rings with panko well, even if it means manually pressing panko into the onion ring.  You'll thank me later!!

INGREDIENTS

• 4 large Vidalia onions, cut into 1/2-inch-thick-slices
• 2 cups Buttermilk
• 2 cups whole-wheat flour
• 2 cups whole-wheat panko breadcrumbs
• 4 large egg whites (optional)
• Salt and freshly ground black pepper
• 1/4 tsp Cayenne pepper
• Nonstick cooking spray

Cornmeal Encrusted Sockeye Salmon

INGREDIENTS

• 2 tbsp mango or peach preserves
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons sugar
• 1 teaspoon salt
• 4 (6-ounce) center-cut sockeye salmon fillets with skin
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil 

 

DIRECTIONS

1. On a large plate, mix together flour, cornmeal, sugar and salt.
2. Preheat a large skillet.
3. Season salmon with salt and freshly ground black pepper.
   1. Brush preserves over top of salmon, then dredge in cornmeal mixture.
4. Add oil and butter to skillet.
   
   1. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.

Roasted Shallot with Spinach Dip

Shallots are an easily forgotten, yet delectable cousin to onions and garlic.  This recipe showcases their brilliance while providing an alternative to boring, predictable onion dip, and can even make you the hero with the best snack at the Super Bowl Party.  Well, lets not get crazy.

 

INGREDIENTS

1. 3 large french shallots (or 6 -7 of the small shallots), chopped
2. 1 medium onion, chopped
3. 1 clove of garlic, petals detached
4. Olive Oil
5. 8 oz Reduced Fat Sour Cream
6. 1/2 cup half and half
7. 1/4 cup water
8. 1/2 tsp minced fresh rosemary or Dried
9. 1/2 cup cheddar, grated (I used 2% Cracker Barrel Sharp)
10. 4 oz fresh spinach
11. 1 bunch green onions, chopped
12. 1/4 cup minced parsley (packed)
13. Sea Salt
14. Pepper

DIRECTIONS

1. Preheat oven to 350.
2. Place onions, shallots and garlic on separate pieces of foil with 2 - 3 tbsp olive oil and roast.
   
   1. Shallots: 30-40 minutes, or until brown and caramelized.
   2. Garlic : 10 - 15 minutes, or until soft when squeezed.
   3. Onion: 60-75 minutes, or until brown and caramelized.
3. Cool roasted vegetables.
   1. Remove shells from the garlic petals and any peel from shallots or onions
   2. Collect any extra olive oil.
4. Combine the garlic, onion and half of the shallots in a blender, and puree until smooth.
   
   1. Add remaining olive oil, and if the mixture is too think, a few drops of water.
5. In another bowl, mix the sour cream, puree and remaining shallots. 
   
   1. Refrigerate until needed.
6. Combine the half and half, water, and rosemary in a 2 quart sauce pan, and simmer on low heat, whisking constantly.
   
   1. Slowly add 2 tbsp grated cheddar at a time, whisking until the cheese is completely melted and incorporated before adding more.
   2. Add the parsley, spinach and green onions
   3. Continue to simmer and whisk until the mixture is very thick and reduced in volume by 25%.
7. Add the warm cream mixture to the sour cream. 
   
   1. Add salt and pepper to taste.
   2. Serve warm with a sliced baguette.

 

Paella and Low Carb Paella Salad

After an exhilarating New Years Eve with Phish, a hearty, healthy meal was in order.  My freezer happened to have a pound of wild shrimp, and lobster tails were on sale.  Paella became our New Year's Day destiny.  I used a recipe by Tyler Florence, and substituted brown rice and fresh tomatoes and bell peppers.  The recipe came out fantastic! 

In addition to Paella, I also created a low carb Paella Salad, using baby spinach, minced parsley, ground pepper and the different proteins in the paella.  A small side of rice is included on the side.

INGREDIENTS

• Spice Mix for chicken
  
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Sea salt and freshly ground pepper
• 1 (3-pound) frying chicken, cut into 10 pieces
• 1/4 cup extra-virgin olive oil
• 2 Turkey chorizo sausages, thickly sliced (purchased at Whole Foods)
• Kosher salt and freshly ground pepper
• 1 Spanish onion, diced
• 1 Bell pepper, diced
• 4 garlic cloves, crushed
• Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
• 2 pounds fresh tomatoes, diced
• 4 cups short grain Brown rice
• 6 cups water, warm
• Generous pinch saffron threads
• 1 dozen littleneck clams, scrubbed
• 1 pound jumbo shrimp, peeled and de-veined
• 2 lobster tails
• Lemon wedges, for serving
• Large Paella pan or wide skillet

 

DIRECTIONS FOR SPICE MIX FOR CHICKEN

1. Combine ingredients in a small bowl.
2. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

 

DIRECTIONS FOR PAELLA

1. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
2. Heat oil in a paella pan over medium-high heat.
   
   1. Saute the chorizo until browned, remove and reserve.
   2. Add chicken skin-side down and brown on all sides, turning with tongs.
   3. Add salt and freshly ground pepper.
   4. Remove from pan and reserve.
3. In the same pan, saute the onions, garlic, and parsley.
   
   1. Cook for 2 - 3 minutes on a medium heat.
   2. Add bell pepper and tomatoes, and cook until the mixture caramelizes a bit and the flavors meld.
   3. Fold in the rice and stir-fry to coat the grains.
   4. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
   5. Add chicken, chorizo, and saffron.
   6. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook.
   7. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
      
      1. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails.
   8. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
   9. Remove from heat and rest for 5 minutes. Garnish with parsley and lemon wedges.

LINKAGE

1. http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/index.html

 

Sun-dried tomato pesto

INGREDIENTS

1. 1 cup smoked sun-dried tomatoes
2. 1/2 large onion
3. 15 garlic petals
4. 1/2 large bunch italian parsley
5. 1/3 of a fresh herb box of Oregano
6. 4 -5 large basil leaves
7. 1/3 cup parmigiano reggiano
8. 1/4 cup pine nuts
9. 2 tbsp fresh lemon juice
10. 1/4 tsp salt
11. 1/4 tsp pepper
12. Olive Oil

 

DIRECTIONS

1. Chop onions and roast in olive oil until caramelized, about 2 hours on 325
2. Roast garlic in olive oil until soft, about 20 minutes on 325
3. Process the herbs
   1. Remove parsley, oregano and basil leaves from the stem
   2. Wash
   3. Chop basil 
4. Process the following separately in food processor until well ground, adding a small amount of olive oil if needed for consistency:
   1. Onions and garlic
   2. Sun dried tomatoes
   3. Parsley and herbs
   4. Cheese
   5. Pine nuts (add olive oil)
5. Place all ingredients in food processor, including lemon juice, salt and pepper.  Add more olive oil if mixture is too thick
   1. Process for 20-30 seconds
   2. Taste for Quality Control purposes