It's Beginning to Look A Lot Like Soup Season!

Let's pretend I haven't been gone from the blog for four months, shall we?

I've got an easy one for you.

Ridiculously easy.

Five Ingredient Tomato-Basil Soup - that is literally the name of the recipe. Another Pinterest experiment that ended up being a winner. It is perfect for all cycles of the 17 Day Diet and is also Vegetarian. 

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp canola oil
• One 28-oz can crushed tomatoes, preferably local
• 1 handful basil leaves, cut into 1/2-inch pieces
• Salt and freshly ground pepper, to taste

Directions

1. Heat a large stock pot or saucepan over medium heat. Add the canola oil and heat through. Add the onion and garlic and saute until translucent, about 10 minutes. Stir frequently, to prevent burning. 

2. Add the crushed tomatoes, and fill the can up with water. Add the water and bring the mixture to a boil. 

3. Reduce to a simmer, add the basil and cook for 20 minutes. 

4. Puree with an immersion blender or in a standing blender.

Serve with hunks of fresh bread or grilled cheese if you have no issue with carbs! A sprinkle of Parmesan might be nice. I may even make this again and toss some mini-meatballs in it!

Watching the Makos, Dreaming of Salmon

I don't know if it was because I spent the afternoon at a Makos swim meet watching a bunch of kiddos splash back and forth in the pool, but I sure had a hankering for fish tonight.

I have not forgotten about the remaining 75 cookbooks I need to go through, but there was a particular recipe I saw on Pinterest that was calling me.

Salmon with Avocado Salsa.

After realizing that there were very few ingredients and not much work involved, I decided to stop at Whole Foods to pick up the fish. I know that Whole Foods has a reputation for being pricey, but the fish there is top-notch and worth paying a few extra dollars for. The salmon is ALWAYS good and I can't say that for some of the other stores around here. Once you get a batch of questionable fish, your taste for it is ruined for a looooong time, if not forever. So, I pay a little more and am always happy with what I get.

With my two pounds of salmon, a couple of avocados, a red onion and a bunch of cilantro, I was ready to go.

When I got home and read over the recipe I realized a few things. One was that I was not going to grill this fish. Partially because I have a charcoal grill and had no interest in fussing around with it, and partially because I have perfected searing fish in the pan and then finishing it off in the oven.

The other issue was that a couple of my spices didn't match up. I don't have Ancho chile powder. I have regular chile powder. It was going to have to do. Also, no onion powder. I had minced onion, so I swapped that out. Other than that, I was in business.

Here are the spices before the olive oil is added:

And here is the rub on the salmon:

While this sat in the fridge for 30 minutes, I made the Avocado Salsa. Here is where the final change was made. The original recipe called for one avocado. That wasn't enough for this avocado-loving crew, so I used two.

The finished dish:

Oh. My. Gosh. This was SO good. Like, company good. Like, my husband and son sang my praises good.

This dish is a major winner. I hope you try it out and enjoy it as much as we did. I had a small piece left over with a bit of salsa, so I hid it in the fridge for tomorrow. Shhh. Don't tell anyone!

Salmon with Avocado Salsa

Serves 4

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin olive oil)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder or minced onion
• ½ tsp chili powder
• 1 tsp black pepper
• for the Avocado salsa:
• 2 avocados, cut into chunks
• ½ small red onion, diced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro 
• Salt to taste

Instructions

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
2. Refrigerate for at least 30 minutes.
3. Pre heat grill, or heat oven-proof pan on stovetop with a bit of non-stick spray
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Grill the salmon to desired doneness, or sear skin-side up in pan for a few minutes. Flip over and bake in 350 degree oven for 20 minutes. 
6. Top with avocado salsa

I Can Button My Shorts, But I Can't Breathe!

Ugh.

Just got back from Spring Break.

That followed Winter Break.

That followed Mental Break which = 17 Day Diet Break

I lost my mojo.

Not surprising, I guess. The struggle is never really over.

The difference now is that I gave away all of my bigger clothes. So all I have are shorts and jeans and tops that I bought last year after losing 50 pounds.

I'm glad that I did this...because it would be devastating but easy to slip that bigger size back on. But no...I had to suffer through vacation in muffin-top causing shorts and a limited selection of shirts that didn't make me look like a stuffed sausage.

And now I know...its time to cut the crap.

So bring on the carb-withdrawl headache, the exhaustion of detoxing, the crankiness of having to deal with life head-on rather than shoving something in my mouth.

I'm good to go.

This also means I am back in the kitchen full-time. On deck first is an old favorite:

Balsamic Marinated Grilled Chicken Cutlets

4 chicken cutlets, cut in half if thick

1/4 cup balsamic vinegar

2 T Dijon Mustard

1 T dried fine herbs (I used a mix of rosemary, thyme and garlic) I did not used powdered garlic, but a cube of frozen garlic

1 T salt

1T pepper ( I found this to be a bit much, you may want to cut down)

1/2 cup olive oil

Mix all marinade ingredients together. Put chicken in large ziploc bag and cover with marinade. Keep in refrigerator a minimum of 2 hours or overnight.

Remove from refrigerator 30 minutes before cooking.

Grill on BBQ or grill pan.

Old Traditions, New Recipies

A couple of years ago I wrote about Passover here. I included my two favorite dessert recipes, Matzo Toffee and Coconut Macaroons.

This year, I have found a new dessert to add to the Passover lineup, thanks to Tori Avey, aka the Shiksa in the Kitchen. 

Tori has kicked my Jewish cooking up a notch every time I try out one of her recipes. Her challah is unbeatable, the charoset (Sephardic and Ashkenazic) is unparalleled and the Pomegranate Molasses Salmon is to die for.

So, the first place I find myself looking when a Jewish holiday rolls around is Tori's website. When I saw these chocolate chip cookies, I knew I had to try them out.

These cookies are ridiculously easy to make and I have never, ever had a Passover cookie that tasted as good as this. 


Passover Chocolate Chip Cookies (Dairy)

2 sticks, (1 cup) unsalted butter
1 1/2 cups brown sugar
2 T honey
2 tsp vanilla
1/4 tsp salt
2 eggs
1 1/2 cups matzo cake meal
1/4 cup matzo meal
2 cups chocolate chips

Preheat oven to 350. Cream butter with sugar, honey, vanilla and salt. Add eggs and mix well.
Mix in cake meal and matzo meal. Stir in chocolate chips.
Drop by tablespoons onto engrossed cookie sheets 2 inches apart. Press down to flatten, if desired.
Bake at 350 for 12-15 minutes until slightly golden.


The next website I visit is The Nosher. 

I wanted to change things up this year, and rather than making the standard brisket I took a leap of faith and tried something completely different.

While it may not be the most appetizing picture, I have to tell you....it was DELICIOUS!

Nosher calls it a Shredded Brisket Cumberland Pie. It has a lot of ingredients, but was well worth any effort.

Ingredients

For the brisket filling:
3 lbs brisket, second cut preferred
1 Tbsp kosher salt
3 Tbsp sweet paprika
1 Tbsp canola or vegetable oil
1 Tbsp olive oil
6 large cloves garlic, peeled and cut in half, any green center removed
1 (6-ounce) can tomato paste
4 large leeks, washed well and cut into 1-inch chunks, white part only (see Kitchen Tips)
2 cups sweet, full-bodied red wine
⅓ cup mushroom broth
1 cup low-sodium beef stock
4 large carrots (about 1 pound), peeled and cut into 1-inch chunks
6 medium parsnips, (about 1 pound) peeled and cut into 1-inch chunks
6 small turnips (about 1 pound), peeled and cut into 1-inch chunks
4 dried bay leaves

For the topping:
3 pounds russet potatoes (about 6 medium), peeled and cubed (about 9 cups total)
4 Tbsp dairy-free, non-hydrogenated margarine
2 Tbsp extra-virgin olive oil
1 cup almond milk or soy milk
1 Tbsp olive oil
2 tsp kosher salt, divided
¼ cup matzo meal
1 Tbsp ground sweet paprika

Directions

Make the brisket: Preheat the oven to 285ºF. Gently sprinkle the brisket with salt and paprika on both sides and rub well to coat.

Heat a large, heavy ovenproof saucepan or Dutch oven over high heat, pour in the oils, and heat until they shimmer.
Carefully place the brisket into the pan and sear for 2 minutes on each side. Transfer to a rimmed sheet pan and set aside. Reserve the saucepan.

Add the tomato paste to the pan and stir well to toast for 45 seconds to 1 minute. Add the leeks, stir to coat, and cook for 2 minutes, or until the leeks just begin to soften. Add the wine and mushroom broth and stir well. Bring to a boil and reduce the heat to a simmer. Add the stock and stir well. Carefully return the brisket to the pot, and add the carrots, parsnips, turnips, and bay leaves. Cover the pot and place in the oven.

Cook for 3 hours. Refrigerate, covered for 2-3 days.

When you are ready to continue with the recipe, make the mashed potatoes: Fill a large pot with cold water and salt well. Add the potatoes and bring to a boil over high heat. Cook until the potatoes are fork tender, about 30 minutes. Drain the potatoes and push them through a ricer into a large bowl. Add the margarine and 2 tablespoons extra-virgin olive oil and mash until melted. Add almond milk and mix well. Season with 1 teaspoon salt. 

While the potatoes are cooking, skim the layer of fat and accumulated scum from the surface of the brisket pot and discard. 

Remove the meat from the pot, shred and then chop it before covering with foil. Set aside. Transfer the carrots, parsnips, and turnips to a work surface, reserving the pot. Cut the vegetables into ½-inch pieces. 

Set the pot over medium heat and cook the sauce until it is reduced in volume by half, about 10 minutes. Strain the sauce through a fine-mesh strainer and return to the pot. Return the brisket and vegetables to the pot and stir well. Cover and reduce the heat to a simmer.

Spray a 2½- to 3-quart round oven-proof casserole/serving dish with nonstick vegetable oil spray.

Preheat the oven to 400ºF. Place the brisket and vegetable mixture into the prepared casserole dish. Cover with the mashed potatoes. Bake until heated through and the mashed potatoes just begin to turn golden, about 30 to 35 minutes. 

Heat the olive oil in a small skillet set over high heat until it shimmers. Add the matzo meal, paprika, and the remaining salt, stir well, and cook until the mixture turns a light brown. Sprinkle the seasoned crumbs liberally over the casserole and return it to the oven. Bake for an additional 5 to 6 minutes, until the matzo meal and potatoes are deep golden brown on top. 

Serve immediately.

I also made my favorite Herb-Roasted Turkey Breast from Auntie Ina, Salt & Pepper Spaghetti Squash Kugel from the Nosher, Roasted Asparagus and Cauliflower-Leek Kugel from Epicurious.

My last recipe was one that I concocted myself, inspired by this:

Ben and Jerry made a Charoset Ice Cream. The problem is that it was only sold in Israel. 

Since there was no way I could get my hands on the real thing, I decided to make my own. The EASY way!

All it takes is a stand mixer and a package of Breyer's Natural Vanilla.

Dump the ice cream into the mixer, and with the paddle attachment beat until soft. Then...add in your flavorings. In this case, it was the charoset (apples, wine, candied nuts, cinnamon, ginger and honey) for Passover. For another occasion it can be just about anything...in the Summer I make it with peach pie.

Scrape the mixture back into the Breyer's container and re-freeze. That's it! So easy.

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Fifty Shades of Meh

Let me tell you something about cookbook #26 of 99.

It sucks.

I HATE this book.

You would think that my vegetarian husband would be totally into it, right?

No.

Even he couldn't find anything in here that he wanted me to make for him.

This was yet another mother-in-law Christmas present that sits on the shelf.

Until today, where it sits in the give-away pile.

I'm not sure how focaccia can taste like nothing...but if you follow the recipe from the Chicago Diner Cookbook you will surely find out that it can.

It was so promising, the dough rose so beautifully.

The coloring was good, it was dotted with specks of rosemary. What could be bad?

Well, it was pretty lame. It was meh. It wasn't just meh. It was...

And this is coming from a carb addict, a guy who will pretty much eat anything, and a boy who would eat an entire loaf of bread if I let him.

So, bye-bye Chicago Diner Cookbook. We hardly knew ya. And that's ok by me!

Do You Know the Mincemeat Muffin Man? (I'm Married to Him!)

Remember how I had to have the Loaves and Fishes cookbook because Auntie said so?

Well, I apparently also had to have the Tate's Bake Shop cookbook because Auntie wrote the forward to it.

Fortunately, it is much less of a disaster than her first suggestion. I mean, how can you mess up baked goods?

The book is full of some fantastic looking ideas, like Almond Butter Cake, Ginger-Apricot Scones, Chocolate-Nutella Shortbread Sandwiches and Cinnamon-Swirl Bread.

Did I make any of those?

Nooooo.....

My choice may make you wrinkle up your nose.

I made Mincemeat Muffins.

Yeah, I said mincemeat.

Before 1997 I didn't even really know what mincemeat was. I mean, I had heard of it...but had never come into contact with it until my first Christmas with my now-husband.

My future mother-in-law made a mincemeat pie for dessert. I took a bite and forced myself to swallow it. I took another bite to be polite. I also took another bite because my boyfriend was filming me with the video camera and I didn't want to be caught gagging or spitting on film. Through a clenched smile, I believe I muttered the words "It's weird." Ahh, my first Christmas.

Needless to say, I have not touched mincemeat since.

My husband is another story.

Every once in a while, he craves mincemeat. Most of the time it passes without having to indulge him. This year, I figured I would incorporate it into my cookbook project.

Enter, Tate's Bake Shop Cookbook (#25 of 99)....

Out of all of the delectable items in here, I went with the mincemeat muffins.

It was really just a basic muffin recipe with some jarred mincemeat mixed in. I tried to keep Auntie in my head and asked myself "How baaaaad can thaaaat be?"

Umm.

Pretty bad.

Unless you slapped a lot of butter and jam on them...

And then they were somewhat better.

But not enough for me to ever eat a bite of one again.

Now, if you enjoy mincemeat....you would probably like these muffins. Despite the fact that I thought they were gross, I am still keeping the book. Not because it has Ina's endorsement, but because those Chocolate-Nutella Shortbread Sandwiches are going to have to be tested out. You know. Purely for literary and science sake!

Cooking With The Mouse

I just got back from a crazy 3-day trip to Disney World.

I've written about my love of Disney before here, and not much has changed since then.

Loads of walking, lots of food.

I am avoiding the scale like the plague, but plan on starting Cycle 1 over again now that I am home and have been to the grocery store.

Before we left, I got into the mood with yet another one of my cookbooks. This time it is #23 of 99.

Calling it "gourmet" is a bit of a stretch.

It's also pretty old, so some of the restaurants that are in the book don't exist anymore.

I must have bought this one in a Disney haze. It happens sometimes.

Looking for the fastest and easiest recipe in the book, I came across one for banana bread. Sold.

Supposedly this recipe comes from the Disneyland Hotel. We have actually been there, but not to eat banana bread. We visited Trader Sam's, a very cool tiki bar that has some amazing decor and special effects. They're actually building one now at Disney World, and I can't wait to go there again!

Anyway...banana bread.

Disneyland Hotel Banana Bread Recipe
Ingredients
* 1 cup butter
* 1/4 teaspoon vanilla extract
* 2 cups sugar
* 3 cups flour
* 2 eggs
* 1/2 teaspoon salt
* 2 teaspoons water
* 2 teaspoons baking soda
* 2 cups ripe bananas (Mashed)

Directions
Preheat oven to 350 degrees.
Sift together Flour, Salt and Baking Soda — Set Aside.
Mix melted Butter and Sugar until well blended.
Add Eggs one at a time, mixing well after each one.
Add Water.
Add Bananas and Vanilla — Mix well.
Fold in Flour mixture until well incorporated.
Grease 2 loaf pans and divide batter equally between the 2 pans.
Bake for 1 hour or until center of loaf is firm and a toothpick inserted to the center comes out clean.

Pretty darn good!

Everyone has their own banana bread recipe, but I think this one is worth a try. I threw in some chocolate chips, because why not?

As for cookbook #24, I figured I would get Disney out of the way by having my kiddo make something from this book:

I had picked this up at a Scholastic Warehouse sale. I had big dreams of cooking with my child. When he was very young he would watch Ina Garten with me and say "MIXER! MIXER!" Unfortunately that didn't actually mean he wanted to make anything past cracking eggs.

As he got older, he showed a bit more interest and even attended a cooking class one summer and took great pride in making french toast for us. Not too bad! As for why they also taught them how to make bacon-wrapped cream cheese toast I'll never know...

So, I pulled this book out and handed it to him, telling him to choose whatever he wanted and I would pick up the ingredients at the store.

Mercifully, he chose something cheap and easy...

Essentially it was just chocolate pudding with a touch of peppermint extract, topped with Cool Whip that also had a hint of mint. He added the mini chips as a garnish because I refused to let him color the whipped cream with green dye. I had to draw the line somewhere. It was bad enough we were loading up on chocolate before bed...no one needed artificial colors as well!

I won't bother copying the recipe because if you can't figure this one out you must be my grandmother...who couldn't even make me a packet of Ramen soup when I was little. She told me to wait for my grandfather to come back from the store because she "didn't know how" to make it. Despite the fact that I told her she just had to boil 2 cups of water and then add the noodles for 3 minutes...she insisted on waiting for Poppy to return. She then gave me some Triscuits and cheese. That was as domestic as she got.

Fortunately, I did not inherit her aversion to the kitchen and have now gone through 24 of 99 cookbooks! I am not sure about keeping either one of them, honestly. I am sure one of my friends that has little kids would like the Magic Kitchen. Sadly, we've outgrown it. As for Mickey's "Gourmet" Kitchen? It gets one more chance with me, then it's a trip to Ebay if I'm not impressed!