Thursday, May 30, 2013

Cauliflower Soup with Aged Cheddar and Mustard Croutons


The Sprouting Horn (above) is part of Cape Perpetua Siuslaw National Forest and is located about 2 miles South of Yachats. My husband and I go there often. Yesterday afternoon the tide was high and this is what we saw. It is kind of like a salt water fountain driven by the power of the ocean's tide. Pretty amazing!

We topped the day off with this delicious soup, the combination of the croutons and cheddar cheese totally enhances the flavor of the cauliflower as sometimes cauliflower can be pretty boring. Recipe has been slightly adapted from "Super Natural Every Day", by Heidi Swanson. I absolutely love her style of cooking. I have both of her cookbooks and have given them for gifts as well. Make extra croutons as they are perfect for most any type of simple salad.

Ingredients:

For Croutons:

6-ounce chunk artisan bread (cut into squares)
2 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 1/2 tablespoons Dijon-style mustard
1/4 teaspoon fine-grain sea salt

For Soup:

2 extra-virgin olive oil
1 small shallot (chopped)
1 clove garlic (chopped)
1 yellow onion (chopped)
1 large potato (peeled and cut into small cubes)
4 cups vegetable broth
1 medium head cauliflower (cut into small florets)
2/3 cup extra sharp cheddar (grated)
1 1/2 teaspoons Dijon-style mustard
Salt and pepper to salt
Extra virgin olive oil (to serve)



To prepare:

Preheat heavy skillet, over medium high heat, add butter. Then whisk in the olive oil, mustard and salt. Add in bread pieces, toss well and flip them every few minutes until golden and crunchy. Remove from heat, put aside.

To start soup, heat olive oil in a heavy soup pot over medium high heat. Stir in the shallots, onion and a big pinch of salt. Saute' until the onions soften, a couple of minutes. Stir in the potato, cover, and cook for about 5 minutes, just long enough for the pieces to soften up a bit. Uncover, stir in the garlic, then add the broth. Bring to a boil, taste to make sure potatoes are tender, and if they are stir in the cauliflower. Cook, covered, for 3 to 5 minutes, just until the cauliflower is tender throughout.

Remove the pan from the heat and puree the soup with an immersion blender. Stir in the cheddar and the mustard. Add more broth or water if soup is too thick. taste and add salt and pepper if needed.

To serve sprinkle with croutons and a light drizzle of olive oil. Enjoy!

Wednesday, May 29, 2013

Sesame Tahini Cookies



Yesterday our little town was very quiet. The rain had stopped and we had a nice time walking around. We noticed so many changes as there is always something to be done when your home or business is so close to the ocean. Usually during our daily work week we try to walk at least twice a day. Sometimes the beaches, the forest trails or in town.

There is a very small grocery store in town with just the basics. Although we are very grateful for this convenience we are used to living in a large city with access to most foods all the time. In turn we are learning to become less wasteful and more creative with our foods.

These particular cookies came about only because I was looking for a way to use up the rest of the tahini that I had bought in bulk in Newport which is 25 miles away. After looking on line I revisited one of my favorite blogs,"A Sweet Spoonful", who had adapted this recipe from Epicurious. She made a few changes by adding the sesame seeds to the batter and by adding the honey for a little extra sweetness. Tahini is really ground up sesame seeds, a nut butter; kind of like peanut butter. The cookies are not too sweet but truly addictive; it's hard not eat just one. Megan of "A Sweet Spoonful" states in her side notes to look for "sesame seeds that are pale ivory in color as they are more delicate than the mottled beige ones, which still have their outer coating".

Ingredients:

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened (1/2 cup)
1/2 cup sugar
1/2 cup tahini (well stirred)
1 tablespoon honey
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons sesame seeds (preferably hulled)
2 tablespoons raw sugar


To prepare:

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then beat in tahini, honey and vanilla, and 2 tablespoons sesame seeds. Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms. Transfer dough to a sheet of plastic wrap and press into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

Preheat oven to 350°F. Line baking sheet with parchment paper or silpat.

Stir together sesame seeds and 2 tablespoons sugar in a small bowl. Roll dough into 1 inch balls, then roll balls 1 at a time in seeds mixture to coat and arrange 2 inches apart on baking sheet. Bake until cookies are starting to crack 12-15 minutes. Cool completely. Enjoy!



Sunday, May 26, 2013

Pumpkin Black Bean Soup


It feels like winter with the wind gusting and rain falling.For this reason we have been hiking the mountain and forest trails. The tall trees with their massive arms and impressive length reach out in every direction. They break the rainfall as we move beneath them while they creak and groan as they lean into each other. The trail is blanketed in deep pockets of pine needles and is like walking on a deep thick carpet.


This hike travels up and down Cape Perpetua, through the camp ground and then to a lookout; on the Oregon coast. Today the area was crowded with large groups of campers and hikers. Memorial Day weekend is kind of the kick off day for summer vacation here on the coast. We celebrated the day ourselves with a warm bowl of Pumpkin Black Bean Soup. Recipe has been slightly adapted from "Soup for Every Body", by Joanna Pruess with Lauren Braun RD, LD.


Ingredients:

1 cup cooked dried black beans (makes about 3 cups cooked) or
2- 15 ounce can black beans (drained)
1 cup drained canned tomatoes
1 cup canned pumpkin puree
2 to 3 cups water
2 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon ground cumin
3-4 tablespoons red wine vinegar
Salt and pepper to taste
Sour cream (dollop at the end)

To prepare:

Heat olive oil in a large heavy soup pot over medium heat. Add onions and saute until tender, about 8 to 10 minutes. Add the garlic and stir about 30 seconds more. Add beans, pumpkin, canned tomatoes and cumin. Add water, bring to a boil, then simmer 30 to 40 minutes.

Use immersion blender to roughly blend together. Stir in salt, pepper and vinegar. Taste, adjust seasoning if needed. Serve with a dollop of sour cream and some crusty bread. Enjoy!







Friday, May 24, 2013

Cherry Tomato Vinaigrette


After 3 days of almost endless rain we are finally getting a break in the weather. Don't get me wrong, I love the rain. I am just anxious to get started on my garden and other outdoor projects. My herbs are all flourishing right now, it's incredible. I will actually have to cut some back. So when I saw this next recipe from the "bon appetit June 2013 issue", I thought perfect, fresh chives. We served the cherry tomato vinaigrette over grilled steaks as recommended. This would also be great served over pasta or an egg dish. I can see a jar like this in my refrigerator all summer........

Ingredients:

1 pint cherry tomatoes
3 tablespoons extra virgin olive oil (divided)
1 shallot (chopped finely)
1 tablespoon red wine vinegar (more to taste if necessary)
2 tablespoons fresh chives (chopped)
Salt and pepper to taste

To prepare:

Cut half of cherry tomatoes in half. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add shallot and cook stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of the tomatoes with a spoon.

Add the vinegar and the remaining olive oil, season with salt and pepper. Serve warm or room temperature. Add chives just before serving.

Thursday, May 23, 2013

Tahini Dressing


There is a health food store in the town of Newport. It is the closest town north of us where we do most of our shopping. In a large reach in refrigerator towards the back of the store there is a big vat of tahini. Here you can take out as little or as much as you would like. The container you use is your choice, something from home is nice or you can pay for and take one of their's. I don't know why this appeals to me so much but it does. Hummus will be the main use for what I purchased but I also remembered this one great dressing I made last year around the holidays. Recipe is from Aida Mollenkamp's, The Keys to the Kitchen cookbook. I have changed the amount of the ingredients from the original recipe due to personal preference. The dressing is both a little tart and sweet with a earthy nutty like flavor. Today I tossed it on a simple mixed green salad with cucumbers and avocados. It was delicious!

Ingredients:

1/4 cup tahini
1 tablespoon extra virgin olive oil
2 tablespoons agave nectar or honey
3 tablespoons fresh lemon juice or apple cider
1/2 teaspoon salt
1/2 ground pepper
1 to 3 tablespoons water



To prepare:

Whisk together tahini, olive oil, agave nectar, lemon juice, salt and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette. This recipe is very simple to prepare and would also be great with pasta. Any leftovers with make a good dip later in the week.




Tuesday, May 21, 2013

The Second Day and Moroccan Lentil and Chickpea Soup



When we first arrived at our second home in the pacific northwest Sunday; the sun was shining and the wind was a blowing. Soon things changed. The trip as a whole took two full days from our home in Phoenix Arizona. We always drive as I always bring my spices, my knives, and our adorable and totally untrained chocolate lab, Olive. Really she is trained but just chooses not to listen to much of anything we say.

Today we woke up with rain, lots of rain and my mind immediately went to soup. My mom first brought this recipe to my attention a few months ago but it was a little too warm in Arizona at the time. But being the lentil fiend that I am I kept this recipe on file to try later. Recipe is adapted from food.com  and after making few minor changes I believe this is the most flavorful and exotic soup I've ever had.

Ingredients:

2 tablespoons olive oil
1 onion (chopped)
2 celery ribs (chopped)
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried pepper flakes
1 pinch saffron
1 14 ounce diced canned tomatoes
3/4 cup dried brown lentils
1 15 ounce can chickpeas
4 cups vegetable broth
1/4 cup parsley (chopped)
1/2 cup fresh cilantro (chopped)
1/4 cup fresh lemon juice


To prepare:

In a large heavy soup pot saute onion and celery in olive oil, cook until tender, stirring occasionally, until tender.

Add cinnamon, turmeric, salt. pepper, ginger, hot pepper flakes and saffron flakes. Cook, stirring for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to a boil, reduce heat, and simmer, covered for about 60 minutes or so until lentils are tender.

Stir in half of the parsley and cilantro and all of the lemon juice. Taste and adjust seasoning, season to taste with salt and pepper. Garnish with remain parsley and cilantro. Enjoy!









Sunday, May 12, 2013

Roast Chicken with Saffron, Hazelnuts and Honey


I call this dish the quiet sleeper. The blend of herbs is like no other I have ever used. The aroma of cinnamon and ginger together is deliciously potent. We drizzled the juices over the chicken and whole wheat couscous before tasting. The flavors were unique, the taste exquisite, definitely a keeper. The weekend started out with a hike at Spur Cross. The creek was full of water and we saw this bird off in the distance. We hiked for several hours and when we got home I knew we were having chicken for dinner, but no real game plan until I remembered I had this recipe bookmarked in a large pile of things to try. Another recipe adapted from "Ottolenghi The Cookbook",



Ingredients:

1 large organic or free range chicken (divided into quarters)
2 onions (roughly chopped)
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
Saffron (generous pinch)
Lemon (juice of)
4 tbsp cold water
2 tsp coarse sea salt
1 tsp black pepper
3 ounces hazelnuts
2 ounces honey
2 tbsp rose water
2 spring onions (roughly chopped)

To prepare:

In a large bowl mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinade at least an hour. Overnight is much better if you can.

Preheat the oven to 375°. Spread the hazelnuts out on a tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.

Transfer the chicken and marinade to a roasting tray large enough to accommodate everything. Place chicken pieces skin-side up. roast for 35 minutes.

While chicken is roasting, mix the honey, the rosewater and nuts together to make a rough paste. Remove chicken from oven, top with a generous amount of nut paste on each piece, spread to cover. Return to oven for another 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.

Transfer chicken to a serving dish and garnish with the chopped spring onions. Enjoy!


Saturday, May 11, 2013

Loaded Oatmeal Cookies


Now these are not just any old oatmeal cookie. They are loaded with dried cranberries, dark chocolate chips and walnuts. A real sweet-tart marriage of flavors. The first time I made these cookies was during a visit by my mom and sister. It was summertime and we were at our home in Oregon. The weather was just perfect and we needed something satisfying and quick to nibble on after long walks on the beach. The cookies were exactly what we were looking for and even now these are my go to cookies. A minimal amount of brown sugar is used here, just 1/3 of a cup. This recipe is from "Moosewood Restaurant Cooking For Health" and from what I gather this is a collaboration of Moosewood, Inc. and several authors. A great book by any means. Enjoy!


Ingredients:

2 tablespoons butter (room temperature)
2 tablespoons vegetable, olive, walnut, or hazelnut oil
1/3 cup brown sugar
1 teaspoon vanilla
1 large egg
1/2 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats (not quick cooking)
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries
1/2 cup walnuts (chopped)

To prepare:

In a large bowl, with an electric mixer or a whisk, beat the butter and oil until well blended and smooth. Beat in the sugar and vanilla until creamy. Add the egg and beat until creamy and smooth. Sift the flour, baking soda and salt into the bowl and stir until well blended. Stir in the oats, chocolate chips, cranberries and nuts. The batter will be chunky.

Line baking sheets with parchment paper. Drop rounded tablespoons of the dough evenly spaced on the sheets. The dough tends to fall apart so you may need to use your fingers to clump the dough together.

Bake in a 350° oven about 10 minutes, until the cookies are light brown around the edges. Remove cookies and cool on a wire rack. Makes about 24-30 cookies.