Monday, January 30, 2012

Chicken and Greens Soup

Simpe, Seasonal, Scrumptious
   
Recipe:  Chicken and Greens Soup            
Yield:  7+   Date: 1/28/12
  Portion Size:  1 cup     Chef:  Rebecca    
Scale:                 
   
AMT  UNIT INGREDIENTS   PROCEDURES      
1    cup Roasted Chicken, removed from carcas  
4    teasp Olive Oil, divided 1. Combine chicken, 2 teaspoons oil and herb mix in a
2    teasp Organic Savory Herb Mix medium sauce pan over medium heat.  
 3/4 cup Full-bodied Dry White Wine 2. Add wine and bring just to a simmer. Remove from 
    heat & set aside.  
2    small * Leeks, trimmed & washed (4oz) 3. In a large stockpot, use remaining 2 teaspoons oil over
    medium heat to soften leeks.  
 1/2 pound * Braising Mix 4. Add braising mix and 1/2 cup chicken stock to the 
3    cups Chicken Broth, divided stockpot, cover and steam the braising mix till brightly
    colored (about 3 minutes)  
 3/4 pound * Red Potatoes, baked 5. In VitaMix, blend remaining 2 1/2 cups chicken broth
 1/4 teasp Peppercorns, freshly ground with mixture from stockpot, adding the red potatoes (cut
2    teasp Salt the red potatoes up a bit if they are too large to go direct-
    ly into the mixer)  
    6. Once smooth and gorgeously green, return soup to 
    stockpot, add  chicken and wine mix, the salt, and the
    pepper.   
    7. Heat through over medium-low heat. Serve.  
     
     
     
   
 
My roommate is on a special diet where she's not allowed to eat any dark meat. She had
bought a roasted chicken at Whole Foods (boo!), only ate the breasts and gave the rest 
to me. I got off about a cup of meat and used the rest of the carcas to make a fast  
chicken stock. The soup was so very tasty; I was impressed especially since I had no idea
what to do with the leftover chicken or what to have for dinner. I was going to have the
red potatoes on the side but put them in the soup at the last minute to give a little more
texture to the soup - it was a good call, the extra layer of taste was amazing!

Saturday, January 28, 2012

Ume Plum Salad Dressing

Simpe, Seasonal, Scrumptious
Recipe:  Salad Dressing
Yield:  1/2 cup Date: 1/25/12
Portion Size:  Chef:  Rebecca
Scale: 
AMT  UNIT INGREDIENTS PROCEDURES
2    cloves Garlic, peeled
1    teasp Stoneground Dijon Mustard
 1/4 teasp Salt
 1/4 teasp Peppercorns, freshly ground
 1/4 cup Ume Plum Vinegar
 1/4 cup Olive Oil
2    Tblsp Fennel Fronds, freshly snipped 1. Combine all ingredients in a blender and blend till 
all ingredients are fully integrated.
Other flavored vinegars could be substituted for the Ume Plum from Eden brand.
The dressing is strong. I toss it with my salad directly but if it is too strong for you, add 1/8 to
1/4 cup water with the other ingredients in the blender.

Friday, January 27, 2012

Baked Delicatas

Simpe, Seasonal, Scrumptious
Recipe:  Baked Delicatas
Yield:  4 Date: 9/30/11
Portion Size:  side dish Chef:  Rebecca
Scale: 
AMT  UNIT INGREDIENTS PROCEDURES
2    squash Delicatas, halved lengthwise 1. Preheat oven to 350 F. Meanwhile scoop seeds out of 
the delicata halves. Discard (compost!) seeds.
1    Tblsp Extra Virgin Olive Oil 2. Brush EVOO onto the cut side of each delicata half.
3. Bake cut-side-down for 30 minutes on a baking sheet.
These delectible little squash are so good you don't need to do anything but serve them
cut side up on the dinner plate. Use a spoon to scoop the flesh out or some people like to
eat the thin skin. Sometimes I get fancy and use the squash as a little boat for other foods
like rice or even pulled pork -the sweetness is great with pork! Most of the time I just eat it
with a little salt and pepper; Josh uses butter of course.