Baked Potato Soup

It's a cold night. I have potatoes, celery, carrots and onions to put to use. So...Baked Potato Soup it is!

"Bake" 4 - 6 medium potatoes,about 1 1/2 pounds, in the microwave oven (pierce them all over with a fork first).

Chop about 1/2 cup each of carrots, onion and celery. Melt 1/2 stick of butter in a large pot over medium low heat. Put in chopped veggies, cover and cook until soft but not brown, about 10 minutes.

When potatoes are cool enough to handle,reserve two, peel the remaining potatoes, or leave some peel on, as desired, add to veggies and mash with a potato masher.

Stir in 1 c. chicken stock and 1 1/2 c. milk to veggies and potatoes, salt and pepper to taste. I also added a pinch of nutmeg. Let simmer for about 20 minutes.

While soup is simmering, cook 4 or 5 pieces of bacon in the microwave, covered with a paper towel, for 1 minute per slice. When cool, drain and crumble. Add about 2/3 of the bacon to the soup, along with about a Tablespoon of chopped fresh rosemary and the reserved baked potatoes, chopped. Continue to simmer until you are ready to eat, which should be fairly soon after smelling all of this! You may need to add about another 1/2 c. of milk prior to serving. (I did.)

Serve topped with a little more crumbled bacon and shredded cheddar.

Enjoy!
-J

Caprese Pasta - Italian Mac n Cheese

I'm taking a break from my Thanksgiving turkey leftovers to use up some fresh tomatoes and basil from our garden and some mozzarella that's been hanging out in the fridge for a while.

The result...Caprese Pasta! I like to think of it as Italian Mac n Cheese.

Put a pot of water on to boil for the whole wheat penne. While that's heating up, lightly brown some garlic in some olive oil. Chop up some tomatoes (I used our Juliets) and toss them in and let them sizzle a while. Sprinkle a little bit of sugar in just to cut any acidity from the tomatoes, and sprinkle a little flour in to serve as a thickener. Stir occasionally and let that go while the pasta cooks. Cut some fresh basil into ribbons (chiffonade) and toss some in, reserving some for the final plate.

When the pasta is finished cooking, reserve a cup of the pasta water before draining the pasta. Then toss the drained pasta into the sauce and work it all together. Put in a little water, a little at a time, until the sauce gets to your desired thickness. Then mix in some cubed fresh mozzarella and mix that in to melt.

Plate, toss on some more fresh basil ribbons for garnish and salt and pepper to taste.

Enjoy!

-J

MMMM Pie!

I had some leftover egg whites in the fridge, some leftover Nilla Wafers from some banana pudding, a mango and cantaloupe from my Orlando Organics delivery, and I wanted to use them up for a pot luck dinner tonight...so I pondered...and then I thought MMMM Pie!

So here it is...Mango Melon Mint Meringue Pie!

Mango Melon Mint Meringue Pie

• Cookie Crust:
  4 cups finely crumbled vanilla wafers
  3/4 cup white sugar
  14 tablespoons butter, melted
  1 ½  teaspoon ground cinnamon

           Crush cookies in zip top bag. Divide between 2 10” pie plates. Add half of the melted butter, sugar and cinnamon to each plate. Mix by hand and press into pie plates. Bake in 350 degree oven, 7 minutes. Set aside.

• Filling:
  1 mango diced
  1 cantaloupe, diced
  1 T chopped fresh mint
  ½ c orange juice
  2 T lemon juice
  lemon zest from half a lemon
  6 oz Greek yogurt
  1/4 cup sifted all-purpose flour
  3/4 cup white sugar
  1/2 teaspoon ground cinnamon
  4 eggs, beaten

Puree fruit with juice and zest. Blend in Greek yogurt. In separate bowl, mix flour, sugar and cinnamon. Add to puree and blend until well mixed. Blend in eggs. Pour into prebaked cookie crust. Bake in 350 degree oven for 30 minutes.

• Meringue:

             6 egg whites

             1/2 teaspoon cream of tartar
             12 tablespoons sugar

Mix egg whites and cream of tartar on low for 1 minute. Add sugar one spoonful at a time and beat on high until stiff peaks form. Don’t over beat!

Top pies with meringue and bake for 15 additional minutes until brown.

Cream of Celery Soup

I have a surplus of celery. Really. In the fridge, I had almost a full bunch and another completely full bunch. Then today, in our Orlando Organics delivery, I got another full bunch.


So what could I do with bunches of celery? Cream of Celery Soup!

I rough chopped the nearly full bunch and sliced a medium onion and sauted these in about 2 Tbsp. butter. I let them go for about 10 minutes because of the large amount of celery.

To that, I added about 3 cups of a combination of chicken stock and veggie stock. (I had these in the freezer. I made them some time ago.) Let them simmer for about 15 minutes or so.

After straining the broth, I put it back in the now clean pot and added 2 cups of milk, and another half cup of milk in which I had dissolved about 2 Tbsp of cornstarch. I let this simmer for another few minutes, and voila!

Cream of Celery Soup.

In the picture I garnished it with some fresh ground nutmeg and parsley flakes. Whatever doesn't get eaten will be frozen to be used later in sauces, soups, casseroles, whatever. The perfect 2DG dish!

Enjoy!
-J

Steak MonaVie

Well, 2DG has spent the last few months settling into our beautiful new kitchen and saying goodbye to the old one. I've been too busy with everything to let you know what's going on! Well today, I tried a meal based on Beef Burgundy, but using a top sirloin steak and MonaVie Essential. I figured since it's fruit based, I could use it in place of the burgundy wine.

First I cubed 1 pound of boneless top sirloin steak and marinated it in 2 oz. of MonaVie Essential juice for about an hour. While that was sitting, I sliced a medium onion, 2 carrots, 2 celery stalks and minced 1 large garlic clove and put that aside with some sliced baby portabella mushrooms.

Next I browned the steak cubes in about 2 T of butter just to sear them on all sides, reserving the marinade, and put them in a casserole dish. Then all the veggies went into the skillet to soften for about 5 minutes, then they went into the casserole dish. Now I deglazed the pan with the reserved marinade and another 2 oz. of MVE. After that bubbled a little bit, I sprinkled in 2 or 3 Tablespoons of flour and stirred til it thickened. Slooowly I added about 2 cups of beef stock, stirring to thicken. Then into the casserole dish with the sauce. The covered casserole dish went into a 350 degree oven for an hour. Then I put in another 2 - 3 oz of MVE and put the dish back into the oven for another hour, uncovered this time.

Served on a bed of mashed potatoes, it was very tasty and the steak was nicely cooked and tender. I was afraid it would be over cooked and dried out, but that wasn't the case at all.

I will be incorporating more MonaVie juice into my meals from time to time, and will let you know how it turns out.

Enjoy!
-J

p.s....now I can hardly wait for some homemade peach/plum pie!

Tamale Pie

2DG is preparing to move to a new home, so my mission for the past few weeks is to use stuff up rather than move it, so I've been trying to clear out the pantry and the freezer. My philosophy is "I'm gonna carry this stuff one way or the other, so I may as well enjoy it!"

I've had a bag of masa harina in the pantry since I made enchaladas a while back, so this time I'm going to use it to make a dough for something similar to a deep dish pizza. I also used the remaining chicken sausage, ham and sliced portabella mushrooms I got to make Chicken and Wild Rice soup on Friday. I'm sure there's a better name for it, but I'm calling it a Tamale Pie.

To make the dough, I took 2 cups of masa harina, mixed it with 1/2 cup of all purpose flour, 2 tsp. Adobo seasoning and 2 tsp. baking powder. I added 2 Tbsp of olive oil, and slowly worked in almost a cup of water to form a dough. Once it held together, I tried to knead it a little bit, but it wasn't really cooperating, so I put it back in the bowl to rest while I prepped the rest of the ingredients.

Preheat the oven to 425 degrees. Heat about a Tbsp of olive oil in a skillet. Crumble the sausage in a skillet without the casing and let it brown. Be sure to tend it and stir it occasionally to prevent it sticking. Chop half a green bell pepper and a small onion. When the sausage is nearly browned all the way, put about half a cup of sliced mushrooms, half the chopped pepper and onion in with it to brown, reserving the rest to go in the pie au natural. Chop about half of a medium tomato and set it aside. When the sausage and veggie mix is pretty well cooked, I put about a cup of diced ham in just to warm it up a bit. Once that's done, turn off the heat and let the mixture hang out and wait til you're ready for it.

Lightly oil a deep dish pie pan, and sprinkle with some masa harina and/or some cornmeal. I tried to roll the dough out, but it wasn't really roll-able, so I put it in the pie pan and pushed it with my fingers to shape it.

I put about half a can of enchilada sause down next, and then put in the sausage/veggie/ham mixture. Now it's time for the remaining chopped veggies. Put in the rest of the sauce and now it's oven ready!

Let it bake for about 15 minutes, then pull it out and top it off with a mix of Mexican cheeses, and put it back in for another 10 minutes or until the cheese is all nicely melted.

Pull it out when the cheese is melted and the crust is brown. Let it rest for 10 - 15 minutes, then dig in!

Enjoy!

Grilled Shrimp Salad

For Valentine's Day, Michael made Shrimp Fra Diavolo and a Ceasar Salad for dinner. It was delicious!However, he didn't grill all the shrimp he got for it, so that meant that lunch today was all about 2DG!

He put them in some really good Citrus Sesame dressing to marinade, so they were already very nicely seasoned. All I had to do was heat up the cast iron grill pan, put in some olive oil, and then put in about half the shrimp. After about 2 - 3 minutes, I turned them and let them go another 2 minutes or so.

Next, I put some of the leftover romaine lettuce, chopped, and some of our homegrown tomatoes, sliced, some leftover onion and sliced black olives in a bowl. Topped it off with the grilled shrimp, salt and pepper, and then added a little catalina salad dressing to mimic cocktail sauce a little bit.

Yum! Lunch!

Enjoy...
-J