Author Archives: Yumolicious

ITALIAN LEEK AND POTATO SOUP

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3 lg leeks (about 1 1/2 lbs)

2 tbs extra-virgin olive oil

1 tbs butter

1 med sweet OR yellow onion, chopped

1 c dry white wine

3 lbs Yukon gold OR russet potatoes, peeled and diced large

5-6 chicken stock

1/2 c whipping cream

salt and white pepper, to taste

Thinly slice the leeks (the white portion and the tender part of the green). Soak the leeks in water and drain twice to ensure all the sand is off; drain and pat the leeks dry.

In a lg stockpot, heat the olive oil and butter over med heat until foamy. Add the leeks and onions and saute for 10 minutes. Add the wine and continue to cook for 5 minutes.

Add the potatoes and enough stock to cover the potatoes. Simmer for 20-25 minute until the potatoes are fork tender.

Using a blender or stick blender, puree the mixture until creamy. Pour the blended mixture back into the stockpot. Add the cream and simmer 2-3 minutes. Season with salt and white pepper and serve.

6 servings

APPLE & WALNUT SALAD

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juice and zest of 1/2 an orange

2 tbs honey

1 tbs extra-virgin olive oil

4 md rome OR gala apples, diced into 1/2″ cubes

8 dried apricots, chopped

1/4 c walnuts, toasted and chopped

In a serving bowl, whisk together the orange juice and zest, honey, and olive oil. Add the apples and apricots and toss to coat. Add the walnuts, toss again, and serve.

6 servings

TOMATO, CUCUMBER, & BASIL SALAD

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8 roma tomatoes

1 lg cucumber

1/4 c red onion, cut into 1/8″ slices and then halved,

1/4 c fresh basil leaves, cut into thin strips

2 tbs extra-virgin olive oil

3 tbs balsamic vinegar

1/4 c feta cheese

salt and pepper, to taste

Slice each tomato into six wedges. Cut off both ends of the cucumber and slice it lengthwise down the middle. With a spoon, scrape out the seeds. Slice the cucumber into half moons about 1/4″ thick.

In a lg serving bowl, toss together everything but the salt and pepper. Season with salt and pepper and serve.

8 servings

FARINA FARINA

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2 c milk

1/4 tsp salt

1/2 c farina (cream of wheat)

2 tbs honey

2 fresh apricots, diced OR 1/4 c dried*

2 tbs walnuts, chopped

Bring the milk and the salt to a boil in a small saucepan over med-high heat, stirring constantly to avoid burning the milk.

Whisk in the farina; reduce the heat to med-low and simmer, stirring occasionally, until thickened, 2-3 minutes.

Spoon the cooked farina into two bowls, and top each with 1 tbs honey, half the apricots, and 1 tbs walnuts.

2 servings

PANCETTA AND SPINACH FRITTATA

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nonstick cooking spray

1 tbs plus 2 tsp extra-virgin olive oil

1/2 lb pancetta, diced small

2 cloves garlic, crushed

8 c baby spinach, rinsed and patted dry

6 eggs, lightly beaten

1/4 tsp salt

1/4 tsp pepper

2 oz feta cheese, crumbled

Preheat the oven to 325 degrees. In a heavy, ovenproof skillet (preferable cast iron), heat 1 tbs of the olive oil over med heat.

Add in the pancetta and cook for 3-5 minutes, until crispy. Add the garlic and cook for 30 seconds. Add the spinach and saute for 4 minutes or until lightly wilted. Strain the mixture to remove excess liquid.

Heat the remaining olive oil over med-high heat. Return the veggie mixture to the skillet and saute for 1 minute. Spread the veggies evenly in a layer at the bottom of the pan.

Add the eggs and season with salt and pepper. Gently stir for about a minute. Let the pan sit over low heat for a minute or two or until the mixture begins to set, getting firm in the center.

Top with the cheese and transfer to the oven. Bake for 10-12 minutes or until the eggs are set. Remove the pan from the oven and let the mixture rest for 3 minutes.

Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temperature.

4 servings

GREEK SALAD

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8 cups romaine lettuce, torn into bite-sized pieces

4 med tomatoes

2 med cucumbers, seeded and diced

1/2 cup Kalamata olives, pitted and chopped

6 green onions, chopped

1/4 c fresh flat leaf parsley, chopped

juice of 1 lg lemon

1 clove garlic, minced

1/3 cup extra-virgin olive oil

salt and pepper, to taste

4 oz crumbled feta cheese

Place the torn lettuce leaves into a lg salad bowl. Slice the tomatoes into 8 wedges each and place on top of the lettuce. Add the cucumbers, olives, green onions, and parsley.

In a small bowl, whisk together the lemon juice, olive oil, and garlic. Season the dressing with salt and pepper to taste. Pour over the salad and toss. Sprinkle the salad with the feta cheese and serve immediately.

4 servings

 

GREEK YOGURT AND FRUIT BOWLS

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2 c red OR green grapes

4 fresh apricots

2 c full-fat plain greek yogurt

4 tbs slivered almonds

4 tbs raw, old-fashioned oats

4 tbs honey

Slice the grapes in half and divide into 4 bowls (1/2 cup per bowl). Slice the apricots and discard the seed; divide equally into the 4 bowls.

Top each fruit bowl with 1/2 cup greek yogurt and sprinkle with the slivered almonds and oats.

Drizzle 1 tbs of honey over each bowl and serve.

4 servings

CASTAWAYS STEAK AND MUSHROOMS

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2 lbs top sirloin steak

1/2 c flour

salt and pepper, to taste

3 tbs olive oil

3 cloves fresh garlic, minced

2 tbs oregano

1 tsp garlic salt

1/2 tsp onion powder

1/2 c red wine

1/2 tsp thyme

1 c water

1 c fresh mushrooms, sliced

Pound steak to flatten.

Cut steak into 2″ strips.

Roll in flour, salt and pepper.

Add olive oil to a hot frying pan.

Brown meat on both sides.

Reduce heat to simmer.

Add herbs and 1/2 cup water and steam for 20 minutes.

Add remaining water, wine, and mushrooms and cook 20 minutes more, or until tender.

Check periodically, adding more water if needed.

Remove meat from pan and add 1-2 tbs flour if necessary to thicken gravy.

Serve with rice or noodles.

6 servings

RED PEPPER ASIAGO GOUGERE CHEESE BITES

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1 c water

1/2 c butter

1 c flour

1/2 tsp garlic salt

4 eggs

1 1/2 c (6 oz) finely shredded asiago OR parmesan cheese

1/2 c finely chopped red bell pepper

1 1/2 tbs finely chopped fresh basil*

Heat oven to 400 degrees. Line baking sheets with parchment paper. Set aside.

Place water and butter in heavy 2 qt saucepan. Cook over medium heat until mixture comes to a full boil (6-8 minutes). Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.

Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 tsp remaining cheese. Bake for 20-22 minutes or until golden brown. Serve warm.

makes 72 gougere bites

 

 

CHICKEN STEW WITH LEMON AND ROSEMARY

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8 chicken thighs, roughly 2 1/2 lbs (each thigh about 6 oz)

kosher salt, plus 1 tsp

freshly ground black pepper

1 tbs vegetable oil

3 tbs unsalted butter, softened

4 carrots, sliced into 1″ bias cut (about 1 1/2 cups)

4 ribs celery, cut into 1″ bias cut (about 1 1/ 2 cups)

2 sprigs rosemary

1 lemon, juiced

2 1/2 cups chicken broth, homemade OR low-sodium canned

3/4 cup frozen pearl onions, thawed

2 tsp finely grated lemon zest

2 tbs flour

buttered noodles, accompaniment

Preheat the oven to 425 degrees.

Season the chicken generously with salt and pepper. Heat the oil and 1 tbs butter in a dutch oven (12″ diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.

Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 tsp salt and bring just to a boil.

Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Base the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tbs butter into the 2 tbs flour to make a paste.

Remove the stew from the oven. Remove and discard the rosemary and arrange all the veggies and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the dutch oven over medium heat and whisk the butter/flour mixture to the juices until dissolved. Bring to a boil an simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.

4 servings