Sunday, July 17, 2016

M.'s Strawberry Shortcake Soup

So, in the test kitchen, I was toying around with this idea of a dessert "soup."  Fresh blended fruit and juice eaten from a bowl on a hot summer day.  No turning on a hot oven required - need I tempt you more?  LOL Come Join Me on Instagram:  marronmelange




Ingredients

1.5 lbs. Organic Strawberries
1/2 c. Fruit Juice of your choice (I used cranberry)
1/4 tsp. Ground Cinnamon
1/4 c. Granulated Sugar
2 T. Lemon Juice
1 pkg. of shortcake cups
2 T. Butter



PLEASE NOTE:  It's VERY important to use ORGANIC STRAWBERRIES for this recipe, because you will be using and eating the the leaves. Strawberry leaves ARE edible, but if not buying organic, do not consume the leaves, because they may contain pesticides!



Wash and prepare strawberries by cutting the tops off and slicing into quarters.


Dice the leaves from the tops, cover and refrigerate.





Using a blender, purée approximately 16 ounces of the cut strawberries with the fruit juice, sugar, cinnamon and lemon juice.





Add the remaining 8 oz. of cut strawberries to the puree (not shown lol), cover and refrigerate for 2 hours.


Cut the shortcake cups into 1/4 - 1/2 inch cubes.


Heat 2 tablespoons butter in a non-stick pan until foamy.  Add the cubes and fry until golden brown over low heat.


Serve strawberry soup chilled and top with the organic leaves and shortcake "croutons!"  Enjoy!




For a printable copy of this recipe, CLICK HERE!

Saturday, July 9, 2016

Radish Parsley Soup


This soup is great for spring and summer!  Enjoy! 



You will need:
1 Bunch of Radishes
1 Medium Onion
1 Bunch of Parsely
2.5 cups Vegetable Stock or Prepared Vegetable bouillon
5/8 cup Whipping Cream (roughly 5 fluid oz.)
3 Tbsp. Mashed Potato Flakes
Salt, Pepper, Nutmeg


PREP:
Thoroughly wash one bunch of radishes (including the leaves) and cut into thin slices. I suggest using a mandoline slicer, if you have one.  This will make the slices thinner and more uniform.
Mince the inner leaves of the radishes (but not stems).
Mince the onion.
Pull off the leaves of one bunch of parsley and mince.
Add 2 tbsp. of the parsley with the chopped radish leaves into a blender or food processor and puree.

Cut off both ends of radishes and slice thinly.  Reserve the leaves.


Use a mandoline to slice the radishes, if you have one!

Separate radish leaves from the stem.
Chop radish leaves finely/mince.
Puree parsley and radish leaves.

All prepped and ready to assemble!


COOKING:
In a skillet, combine the onion and 2/3 of the sliced radishes and fry lightly in one 1 tbsp of butter (medium low heat for about 4-5 minutes).

Add the vegetable stock to a saucepan, add the sauteed radishes and onion.  Bring to a boil.  Then cover and cook for 5 minutes over low heat.




Add the parsley-radish leaves puree to the saucepan.


Add whipping cream and bring to a boil again.


Add 3 tablespoons mashed potato flakes and simmer for one minute.


Season the soup generously with salt and pepper.
Garnish with a sprinkle of nutmeg and the rest of the sliced radishes and parsley (I used fresh chives).


For a printable copy of this recipe, CLICK HERE!

Wednesday, June 22, 2016

Garlicky Chicken With Cherry Tomato-White Wine Sauté





INGREDIENTS
2 T. olive oil
3 T. lemon juice
2 minced garlic cloves
1 tsp chopped fresh rosemary
2 whole boneless skinless chicken breasts, pounded thin or cut in half lengthwise to yield 4 pieces
¼ cup white cooking wine
2 cups cherry or grape tomatoes
2 tsps sugar
2 T. all-purpose flour 
2 T. canola oil
1 T. chopped fresh parsley
¼ cup freshly grated or shaved Parmesan 
Salt and pepper to taste



Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Place cut / pounded chicken breasts into the bowl and make sure each is covered with the marinade. Refrigerate a minimum of 30 minutes.

'



After allotted time has passed, remove chicken from marinade. Dip chicken pieces in flour on both sides, shaking off excess.  Then lightly salt and pepper each side of the meat.



Heat canola oil in a wide skillet on medium high.  Cook chicken about 2 - 4 minutes on each side, depending on how thin your meat is.  Internal cooking temperature should be 165 degrees. 
Remove from oil and place in pan the oven on "warm" setting so that they retain some heat, without overcooking. 

Cook poultry to at least 165 degrees F.

Using the same pan, on medium heat, deglaze the pan with the wine and add the cherry tomatoes.
Cook about  8 - 10 minutes, until tomatoes start to burst.  


Add sugar plus salt and pepper to your liking, and continue to cook the tomatoes another 5 - 10 minutes.

Top chicken breasts with tomatoes, parsley and Parmesan (if desired).  Enjoy! 




For a printable copy of this recipe, CLICK HERE!

Saturday, June 4, 2016

Chicken Larb

A little taste of Thai food and low carb to boot!




You will need:
1/3 c. fish sauce
2 T. sugar
2/3 c. lime juice
2 tsp. chili-garlic sauce (check ethnic section of your grocer)
3/4 c. chicken broth
1 1/2 lbs. ground chicken (or ground turkey)
1 cup thinly sliced green onions or scallions
3/4 cup thin-sliced shallots or onions
3 T. minced fresh lemongrass
1 T. thin-sliced Thai chilies (or Serrano peppers)
1/2 c. chopped fresh cilantro leaves
1/3 c. chopped fresh mint leaves
1-2 heads large leaf lettuce (I substituted red cabbage)


PREP:  Chop up the shallots, mint, lemongrass, chilies, and cilantro.
Fresh mint...ahhhhh!
Remove the first few tough layers of the lemongrass before chopping/mincing.

Cook's Note:  Since I used red cabbage instead of lettuce, I blanched the leaves in hot water for about a minute, then patted them dry.  If using lettuce, obviously this step is not necessary!  ;-)




Whisk fish sauce, sugar, lime juice and chili sauce in medium bowl to blend; cover and reserve.




Bring chicken broth to simmer in large skillet over medium heat. Add ground chicken. Simmer until cooked through - chopping up large pieces with spoon. This will take 8-9 minutes.

Add green onions, shallots, lemongrass and chilies/peppers (Cook's Note:  I added some sliced orange bell pepper for color). Stir until vegetables are tender and most of liquid has evaporated, roughly 4-5 minutes.



Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.





Serve the cooked mixture in lettuce leaves (Cook's Note:  I used blanched red cabbage.) 






For a one-page printable copy of this recipe, CLICK HERE!

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