Grilled Salmon and Grapefruit Salad

The sweet-sour 1-2 punch. In a bowl. // Instagram @kguymon

Ho-lee cow. Or, fish.

I made this salad on a whim, thinking it would be a sufficiently healthy Monday night meal. You know, one to counteract the Thai take-out we binged on over the weekend. I did not expect to keel over after I licked my bowl clean, but I had serious weak-in-the-knees stumbles thanks to the awesome sweet-sour combo of the onions and grapefruit in the salad, of the honey and mustard in the vinaigrette.

And with fewer than 500 calories per serving, it's like I went to the gym. You can't beat that with a stick.




Grilled Salmon and Grapefruit Salad [adapted from Cooking Light] [serves 4]

For the salad:
-2 6 oz. skinless salmon fillets (1 to 1 1/4 inches thick)
-1/2 teaspoon of kosher salt
-1/4 teaspoon of fresh ground pepper
-1 large Vidalia or other sweet onion, cut into 1/2-thick slices
-olive oil
-cooking spray
-8 cups of mixed baby salad greens
-1 24 oz. jar red grapefruit sections, drained

For the vinaigrette:
-1/2 cup of fresh orange juice
-1 tablespoon of minced shallots
-2 tablespoons of honey
-1 tablespoon of olive oil
-1 teaspoon of Dijon mustard
-1/8 teaspoon of kosher salt
-1/8 of fresh ground pepper

1. Heat a grill pan over medium to medium-high heat. Coat with cooking spray.

2. Drizzle fillets and onion slices with olive oil, then sprinkle with salt and pepper. 

3. Place fillets and onion slices on the grill pan for 4-5 minutes per side, until the fish flakes easily and the onions are tender. Take off the grill. Break fish into chunks; cut onion into bite-sized chunks.

4. Place 2 cups salad greens in bowls; arrange grapefruit sections, onion, and fish evenly over greens.

5. To make the vinaigrette, combine all of the ingredients in a small bowl, whisking well. Drizzle vinaigrette evenly over the salads.

Black Bean Burrito Bake

Burritos as big as your...foot? // Instagram @kguymon

God, how I love the fact that the sun is out an hour later than normal. Matt got home in time to take Aves on a quick walk around our 'hood, and that gave me just enough time to whip up tonight's dinner. Gotta say, I was feeling pretty proud of the fact that I was able to get our black bean burrito bake (say that five times fast) on the table so we could eat together. That doesn't happen around here very often. Granted, my daughter poked at her rice and only ate a few bites of banana, but we sat together, gosh darnit.

So, I took a risk and upped the number of chilis in the stuffing mixture from one to two, and unless both you and your dinner guests were born as fire breathing dragons (like me), I don't recommend that rebellious move. Matt had smoke coming out of his ears, but he assured me that this recipe is a keeper. I concur.


Black Bean Burrito Bake [adapted from My Recipes]

-1 7 oz. can chipotle chiles in adobo sauce 
-1/2 cup low-fat Greek yogurt 
-1 15 oz. can black beans, rinsed, drained, and divided 
-1 15 oz. can whole kernel corn, rinsed and drained
-4 8-inch whole wheat tortillas 
-1 cup salsa
-1/2 cup shredded Monterey Jack cheese

1. Preheat oven to 350°.

2. Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine Greek yogurt and chile in a medium bowl; let stand 10 minutes.

3. Place half of beans in a food processor with a little water; process until finely chopped. Add chopped beans, remaining beans, and corn to the Greek yogurt mixture.

4. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese.

5. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Rigatoni with Creamy Mushroom Sauce

Nummy, nummy funghi // Instragram @kguymon

Remember when I used to blog about my favorite recipes? Yeah, that seems like a distant memory to me, too. Let's pretend like we never took a break and dive right back in with this simple--yet, shockingly packed-with-flavor--pasta.  Or, as Giada would say: PAHSSSSS-ta.

I'm a sucker for sauteed mushrooms, in any form really (even if they are rollin' solo), but the combo of shallot, white wine, and creamy mascarpone is a trifecta that cannot be denied.

This is an impressive one-dish meal for a weeknight or a dinner party. You're welcome for the vetting.

Rigatoni with Creamy Mushroom Sauce [recipe by Giada De Laurentiis]

-1 lb. rigatoni pasta
-2 tablespoons olive oil
-2 shallots, minced
-1 clove garlic, minced
-Salt and freshly ground black pepper
-1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
-1/2 cup white wine
-1/2 cup vegetable stock
-8 oz. mascarpone cheese, at room temperature
-1/2 cup grated Parmesan
-1/4 cup chopped fresh chives

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

2. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. 

3. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. 

4. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. 

5. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. 

6. Garnish with the chopped chives. Serve immediately.

Grilled Tomatoes with Basil Sauce

Photo by Katie Guymon

I have a husband who usually works pretty late into the evening, so I can't always guarantee that he's going to be home in time to man the grill. That's why I decided to take matters into my own hands this summer and wo-man my grill pan.

The beauts, pre-grill // Instagram @kguymon

I'm a tomato freak: juice, sauce, paste, salad, soup, sorbet. I'll devour any permutation, but I'm particularly excited about last night's grilled tomatoes.

I bought them--on a total whim, mind you--from the Soulard Farmers' Market last Friday. Now, three days ago, they were all perfectly green and firm. That's the kind of tomato I'd encourage you to use for this recipe. That way, the slices can stand up to the hot grill pan, and they don't become too soft.

So, in other words, don't wait three days to decide what to do with your newly purchased green and firm tomatoes.

I went ahead and used the same basil sauce recipe from my favorite stuffed red peppers recipe. Because it's just that good.

Grilled Tomatoes with Basil Sauce

For the Tomatoes:
-3 firm green (or barely ripened) tomatoes
-olive oil
-kosher salt and pepper, to taste

For the Sauce:
-1 packed cup of fresh basil leaves
-1/2 cup of Greek yogurt
-3 tablespoons of extra-virgin olive oil
-1 tablespoon of water
-1 garlic clove, coarsely chopped
-2 teaspoons of fresh lemon juice
-1/4 teaspoon of sugar
-1/4 teaspoon of salt, plus extra, as needed
-1/4 teaspoon of freshly ground black pepper, plus extra, as needed

1. Heat a grill or grill pan to medium-high heat.

2. Meanwhile, make the sauce. Combine all of the sauce ingredients in a food processor and pulse until smooth. 

3. Cut each tomato into 1/2 inch slices. Brush each slice with olive oil and season with salt and pepper.

4. Grill each slice for 2 minutes per side.

5. Arrange on a platter and drizzle with the basil sauce.

Israeli Couscous Tabbouleh

Photo by Katie Guymon

Is it weird to tell you that I find Israeli couscous to be the cutest food item around? I mean, they are such teensy little plumpers. (Plumpers? I dunno. I made that up.) Avery calls them "bubbles." She's got the right idea.

After becoming transfixed with the photograph of this beautiful salad in my most recent issue of Bon Appétit, I decided to make it for myself. I served it alongside steaks with chimichurri sauce. 

And even though it's semi-difficult to eat this couscous tabblouleh because it's so freaking adorable, you'll get over it really fast. I did.

Note: if you want to do a more traditional tabbouleh, here's a great recipe that uses bulgar wheat and grilled sweet peppers.

Israeli Couscous Tabbouleh [adapted from Bon Appétit]   
-1 1/2 cups of Israeli couscous 
-1 small shallot, finely chopped 
-1/2 cup of extra-virgin olive oil 
-fresh juice of two lemons
-1 English hothouse cucumber, unpeeled, seeded, finely chopped 
-3 cups cherry tomatoes, yellow and red, halved 
-2 tablespoons of chopped fresh flat-leaf parsley 
-2 tablespoons of chopped fresh mint 
-kosher salt, freshly ground pepper

1. Cook couscous according to package directions; drain. Rinse with cold water to keep the couscous from sticking together and drain well.

2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and the rest of the lemon juice and toss to combine.

Note: if you'd like to make this a day ahead, don't add the herbs until you're ready to serve. 

Steak with Chimichurri Sauce

Photo by Katie Guymon

When I opened up the latest Food Network magazine and saw the recipe for this sirloin steak with chimichurri sauce, I thought, "Done." After a weekend of indulgence in Chicago for my friend Katie's (parents in the '80s must have hated that name) wedding, I was eager to resume healthy eating at the beginning of this week with fresh ingredients.

I prepared the steak to medium on my grill pan indoors rather than force Matt outside on the hottest day of 2013. It was done in about eight minutes. But, the sauce? That's the best part. It is robust, equal parts spicy and tangy. Yeah, I would like to bathe myself in it.

I served the steak with this Israeli couscous taboulleh.

Steak with Chimichurri Sauce [adapted from Melissa d'Arabian; serves 4]
For the steak:

-2 10-to-12-ounce sirloin steaks
-kosher salt and freshly ground pepper
-2 tablespoons vegetable oil

For the sauce:

-1 cup fresh parsley leaves, roughly chopped
-1 tablespoon finely chopped onion
-juice of 1/2 lemon
-2 teaspoons white wine vinegar
-1 clove garlic, minced or pressed through a garlic press
-pinch of red pepper flakes
-kosher salt and freshly ground pepper
-1/3 cup olive oil

1. Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside 15 to 30 minutes to bring to room temperature.

2. Meanwhile, make the chimichurri sauce: place the parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon of pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.

3. Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Transfer to plates and let rest for 5 minutes. Serve with the chimichurri sauce.

Cream Cheese Pound Cake with Macerated Raspberries

Photo by Katie Guymon

My dear friend Shannon raved about this pound cake recipe after she made it for a group of girls for her most recent craft club meeting. (Yeah, craft club. This is the second time I've heard of this phenomenon, and let me just say that it fits Shannon to a T. She won't take offense to that.)

I rarely make desserts just to have on-hand at home (my addiction to Chinese take-out more than undermines my work-outs, so why bring sweets into the mix?), so I'm not super confident when it comes to making cakes from scratch. But, this recipe was really simple! The most difficult aspect was my cook time; my oven is a little funky, so I just kept a close eye on the cake so it didn't become dry.

I served the cake with macerated raspberries; you can really pick any combination of berries, but the raspberries were speaking to me that day at the grocery store. The pound cake sops up the juices wonderfully. Add a big heap of homemade whip cream on top for the final touch.



Note: you can store the cake up to three days, wrapped in plastic, at room temperature. I do not recommend putting the cake in the fridge! It will lose its softness. I learned the hard way.

Cream Cheese Pound Cake with Macerated Raspberries [adapted from Martha Stewart]

For the Cake: 

-1 1/2 cups (3 sticks) of unsalted butter, room temperature 

-1 bar (8 ounces) of cream cheese, room temperature

-3 cups of sugar

-6 large eggs

-1 teaspoon of vanilla extract

-3 cups of all-purpose flour

-2 teaspoons of salt

-Nonstick cooking spray (this will make the cake look very brown on the outside)

1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

2. Generously coat a Bundt pan with nonstick cooking spray. Immediately pour in batter. Tap the pan on work surface to eliminate any large air bubbles.

3. Bake until golden and a butter knife inserted in the center comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

4. Cool 10 minutes in the pan. Turn out the cake; cool completely, with top sides up, on a wire rack.

For the Berries:
-2 lbs. of raspberries
-1/4 cup of orange juice
-3/4 cup of sugar
-1 tablespoon of Grand Marnier (optional)

1. Mix the orange juice, sugar, and 1 cup of berries together with the back of a wooden spoon until the sugar is dissolved.

2. Add the rest of the berries and the Grand Marnier and stir gently.

3. Let the mixture sit for 1-2 hours to soften the berries.

Stuffed Red Peppers with Basil Sauce

Photo by Katie Guymon

For whatever reason--maybe it's because this dish requires slightly more work--I feel like stuffed peppers are kind of impressive. Maybe that's just me. But, if I went to a dinner party, and someone served these alongside salmon, or say, roasted shrimp cocktail, I'd give my compliments to the chef.

And that basil sauce? I would drink it like a milkshake, if it were socially acceptable. Drizzle it over the peppers or over your aforementioned salmon. You can't go wrong.

Stuffed Red Peppers [adapted from Giada DeLaurentis]

For the Peppers:
-1 box of couscous (you can use plain, or something slightly flavored like roasted garlic and olive oil)
-1 cup of canned garbanzo beans, rinsed and drained
-1/4 cup of dried cranberries
-1 packed cup of chopped baby spinach leaves
-1/2 cup (4 ounces) crumbled feta cheese
-1/4 cup of extra-virgin olive oil, plus more for drizzling
-kosher salt and freshly ground black pepper
-4 medium red bell peppers
-hot water, as needed

For the Sauce:
-1 packed cup of fresh basil leaves
-1/2 cup of Greek yogurt
-3 tablespoons of extra-virgin olive oil
-1 tablespoon of water
-1 garlic clove, coarsely chopped
-2 teaspoons of fresh lemon juice
-1/4 teaspoon of sugar
-1/4 teaspoon of salt, plus extra, as needed
-1/4 teaspoon of freshly ground black pepper, plus extra, as needed

1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees.

2. To make the filling, cook the couscous according to package instructions. Once finished cooking, put the couscous in a large bowl and add the beans, cranberries, spinach, feta, and 1/4 cup of olive oil. Season with salt and pepper, to taste. Stir until all of the ingredients are combined. 

3. Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. 

4. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Note: if the filling begins to brown too quickly, cover the pan with foil.

5. To make the sauce, combine the basil, Greek yogurt, olive oil, water, garlic, lemon juice, sugar, salt, and pepper in a blender. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

6. Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Summer Garden Pasta

Photo by Katie Guymon

Tonight, my father-in-law stopped by to visit Avery. Thankfully, it wasn't one of those "fend for yourself" nights, and I already had dinner in the works. Even more thankfully, this summer garden pasta recipe is beyond simple (the sauce is no cook!), so it's great for spending time with your dinner guests and impressing them with this dish's fresh, summery flavors.

Summer Garden Pasta [adapted from Barefoot Contessa]

-4 pints grape tomatoes, halved
-olive oil
-2 tablespoons minced garlic (6 cloves)
-18 large basil leaves, julienned, plus extra for serving
-1/2 teaspoon crushed red pepper flakes
-kosher salt
-1/2 teaspoon freshly ground black pepper
-1 pound whole wheat angel hair pasta
-1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

1. Combine the tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for about 4 hours.

2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package.

3. Use a fork to mash the tomatoes until their juices run.

4. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

Crab Bisque with Avocado-Tomato-Corn Relish

Photo by Katie Guymon

I saved this recipe from Eating Well, a long, long time ago in a galaxy far, far away when Pinterest was in its infancy, and its users actually had grand intentions to make use of what they pinned. I rediscovered this soup over the weekend while perusing my recipe boards and decided to dive on in.

Shockingly, this crab bisque is actually healthy, subbing heavy cream for skim milk, and (in my humble opinion) it doesn't lose any flavor.

I'm so happy to have a warm bowl of soup on this weirdly, heavily snowy day in late March.

Crab Bisque with Avocado-Tomato-Corn Relish [adapted from Eating Well]
Relish:
-1 small avocado, finely diced
-1 cup frozen corn kernels, thawed
-1 medium tomato, seeded and finely diced
-juice of 1 lime
-1/4 teaspoon salt
-freshly ground pepper to taste

Bisque:
-1 tablespoon extra-virgin olive oil
-1 cup frozen corn kernels, thawed
-1 cup chopped onion
-1 cup diced yellow bell pepper
-1 1/2 cups diced peeled russet potato
-3/4 paprika, plus more for garnish
-1 cup cooking sherry
-3 cups seafood stock
-2 cups skim milk
-16 ounces crab meat, drained if necessary
-1/2 teaspoon salt

1. To prepare relish: combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

2. To prepare bisque: heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

3. Working in two batches, puree the vegetable mixture in a blender or food processor. Alternately, use an immersion blender. Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

4. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

Honey Mustard Salmon

Whenever I need a quick and healthy dinner, salmon, I turn to you. Paired with a roasted veggie and wild rice, you've got yourself a Zone diet meal that would make Jennifer Aniston proud.

I've been making this fantastic salmon recipe twice a month since we made our obligatory resolutions to eat better after the Christmas holidays. Go 'head...try it.

Honey-Mustard Salmon [adapted from Men's Health]
-1 tablespoon of butter
-1 tablespoon of brown sugar
-2 tablespoons of Dijon mustard
-1 tablespoon honey
-1 tablespoon soy sauce
-1/2 tablespoon olive oil
-4 6 oz. salmon fillets

1. Preheat the oven to 400 degrees. Combine the butter and brown sugar in a bowl and microwave for thirty seconds, until the two have melted together. Stir in the mustard, honey, and soy sauce.

2. Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. 

3. Remove from oven, brush with more sauce, and serve. 

Taco Soup

You gotta love a tried and true slow cooker recipes for those busy work days or lazy weekends. This flavorful taco soup is a perfect alternative when you're chilli-ed out.


 Taco Soup [adapted from Allrecipes.com]
-1 onion, chopped
-1 16 ounce can chili beans, rinsed and drained
-1 15 ounce can black beans, rinsed and drained
-1 15 ounce can whole kernel corn, drained
-1 8 ounce can tomato sauce
-1 12 ounce can or bottle of beer
-2 10 ounce cans diced tomatoes with green chiles, undrained
-1 package taco seasoning
-2 whole skinless, boneless chicken breasts
-shredded Cheddar cheese
-sour cream
-crushed tortilla chips

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Hearty Minestrone Soup

Forward march on the winter soup recipe testing. I found this one in my recent Food Network magazine. I omitted the carrots because, blah. And I upped the ante on the crushed tomatoes to make this soup extra hearty; I wanted it to fill me up! For such simple ingredients, this soup is very, very tasty.

Hearty Minestrone Soup [adapted from Ellie Krieger]
-2 tablespoons extra-virgin olive oil
-1 large onion, diced
-4 cloves garlic, minced
-4 stalks celery, diced
-1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
-1 teaspoon dried oregano
-1 teaspoon dried basil
-Kosher salt and freshly ground pepper
-1 28-ounce can no-salt-added diced tomatoes
-1 28-ounce can crushed tomatoes
-6 cups low-sodium chicken broth
-1 15-ounce can low-sodium kidney beans, drained and rinsed
-1 cup elbow pasta
-chopped basil and freshly grated Parmesan, for garnish

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.

2. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

3. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.

4. Season with salt to taste, garnish with the basil and cheese if desired, and serve. 

Potato-Leek Soup

Oh, 'tis the season for soup! We got bread from Companion Bakery and dipped it into this soup for a real stick-to-your-ribs winter meal. 

Potato-Leek Soup
-1 lb. leeks
-2 bay leaves
-20 back peppercorns
-4 sprigs fresh thyme
-2 tablespoons butter
-4 strips bacon, chopped
½ cup dry white wine
-5 cups chicken broth
-1 lb. russet potatoes, diced
-1 1/2 teaspoon salt
-3/4 teaspoon white pepper
-1/2 cup heavy cream
-chives, chopped, for garnish

1. Make a bouquet garni by tying the bay leaves, thyme, and peppercorns in cheesecloth and securing with kitchen twine.

2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.

4. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil.

5. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

6. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the heavy cream and adjust the seasoning, if necessary. Garnish with the chives and serve immediately. 

Slow Cooker Pot Roast

Today was a stay inside and sit on the couch kinda day. Which calls for stay inside and eat on the couch kinda food. A "stick to your bones" meal, if you will. Minus Matt's weekend trip to the office and his wild goose chase for our new kitchen light and minus my brief outing with my girlfriends to see Like Crazy (it had me feeling emotions!), stay inside we did today.

Slow Cooker Pot Roast

-2.5 lbs. boneless chuck roast

-1 can condensed cream of mushroom soup

-1 packet dry onion soup mix

-2 cups beef broth

-1 tablespoon Worcestershire sauce

-1/4 cup red wine vinegar

-1 teaspoon minced garlic

-2 yellow onions, chopped into 1" pieces

-3 russet potatoes, peeled and chopped into 1" pieces

1. Add mushroom soup, onion soup mix, beef broth, Worcestershire sauce, vinegar, and garlic to slow cooker. Mix well.

2. Add the beef, potatoes, and onions to mixture and coat well.

3. Cook on low for 8-10 hours.

Pumpkin-Apple-Leek Soup

Photo by Katie Guymon

The heat finally broke in Saint Louis, and I am ready to get my fall on! You all know that I am obsessed with all things pumpkin. I mean, my heart beats for this particular gourd. So, on top of pumpkin spiced lattes and O'Fallon's pumpkin beer, I added pumpkin-apple-leek soup to the weekend menu.

Growing up in Southern Illinois, my parents always took us to Mary's in Herrin for special occasions: my granny's birthday, my grad school graduation, my uncles visiting for the holidays.... It's not often that I visit the restaurant these days - we're talking maybe once a year - but one thing is a guarantee. I pray to God that the soup of the day is the pumpkin-apple-leek soup, a freaking delicious sweet-savory combination topped with melted cheese that makes my taste buds swoon. And, really, I can't tell you the last time that I won the second course lottery because in recent years, I've had to settle for potato bisque or corn chowder. Life is unfair, I tell you.

So, I had to take matters into my own hands. My mom recently gave me a recipe for curried pumpkin soup, so I combined bits of that with bits of one of my favorite fall meals, Barefoot Contessa's roasted butternut squash soup. And then I improvised with apples and got a little loco with cinnamon. I know. Stuff's getting serious.

Pumpkin-Apple-Leek Soup
-2 tablespoons of butter
-2 teaspoons of garlic, minced
-5 leeks, cleaned, trimmed, and chopped
-1 tablespoon red curry
-2 Granny Smith apples, cored and diced
-3 14.5 oz. cans of low-sodium chicken broth
-2 15 oz. cans of pumpkin puree
-1/2 teaspoon of ground cinnamon
-1/2 cup of half-and-half
-salt and pepper to taste
-freshly grated Parmesan cheese
-fresh parsley

1. Melt the butter in a large pot or Dutch oven over medium-high heat.

2. Add the garlic and the leeks until soft, approximately 3-4 minutes.

3. Add the curry and cook until fragrant, about 1 minute.

4. Add the chicken broth and apples and cook until the apples are tender.

5. Add the pumpkin and cinnamon and cook for ten minutes. Puree the soup with a immersion blender.

6. Add the half-and-half and the salt and pepper.

7. Garnish with the Parmesan and parsley to serve.

Greek Gazpacho with Sauteed Shrimp

Photo by Katie Guymon

Looking back on my recent recipe posts, it's pretty evident that I love Mediterranean flavors. I mean, nine times out of ten, you're going to find feta cheese on my shopping list. At least I recognize that a problem exists. That's the first step. With the addition of sauteed shrimp on top, this Greek gazpacho makes a well-balanced dinner. But, beware! This recipe makes enough to serve 8-10 people and your dog begging under the table. I think I'm going to freeze a batch and revisit the yummy in a month or so.

Greek Gazpacho with Sauteed Shrimp [adapted from Barefoot Contessa's recipe]

For the Gazpacho:
 -4 thick slices of a baguette
-6 large cloves garlic, chopped
-2 tablespoons freshly chopped oregano leaves
-2 tablespoons chopped flat-leaf parsley
-5 tablespoons red wine vinegar
-5 tablespoons good olive oil
-1 red bell pepper, seeded chopped
-1 yellow bell pepper, seeded and chopped
-1 white onion, chopped
-1 cucumber, seeded and chopped
-4 large ripe tomatoes, chopped
-1 cup pitted kalamata olives, divided
-1 46 ounce can tomato juice
-4 teaspoons kosher salt
-2 teaspoons freshly ground black pepper
- 8 ounces feta cheese, crumbled

1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

2. Place the peppers, red onion, cucumbers, tomatoes, and 3/4 cup of the olives separately in the food processor and process until very coarsely chopped. (Unless you have a very large food processor, you might need to process this step in two batches.) Add to the mixing bowl.
3. Add the tomato juice, salt, and pepper and stir well.
4. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours.
5. Garnish with the crumbled feta, extra olives, and sauteed shrimp.

For the Shrimp:
-1/2 lb. of 12-15 count shrimp, peeled and deveined, tails on
-2 tablespoons of olive oil
-dried oregano, to taste
-kosher salt and fresh cracked pepper, to taste

1. Heat the olive oil in a large saute pan over high heat.
2. Rinse the shrimp and pat dry.
3. Sprinkle the shrimp with the dried oregano, kosher salt, and pepper. 
4. Cook on each side, 2-3 minutes, or until shrimp is bright pink.

Tabbouleh Salad with Grilled Sweet Peppers

Summer calls for healthy salads. Here's one that's great for many lunches in row (God bless leftovers) or as a side with grilled shrimp, or lamb chops if you're a fancy pants home cook.

Tabbouleh Salad with Grilled Sweet Peppers
-1 cup of bulgar wheat
-1 large red bell pepper, stemmed and seeded
-1 large yellow bell pepper, stemmed and seeded
-1 medium cucumber, seeded and diced
-3 green onions, thinly sliced
-1 large tomato, seeded and diced
-1/4 cup of flat leaf parsley, chopped
-1/4 cup of mint, chopped
-3 1/2 tablespoons of olive oil, divided
-1 lemon, juiced
-salt and pepper to taste

1. Cook the bulgar wheat according to package instructions. Drain and cool.

2. Preheat grill pan to medium high. Brush peppers with a 1/2 tablespoon of olive oil, then season with salt and pepper. Grill until soft. When cool enough to handle, dice.

3. In a large bowl, combine the wheat, cucumber, onions, tomato, peppers, parsley, mint, lemon juice, and remaining olive oil. Adjust seasoning as needed with salt and pepper.

4. Chill for at least two hours and let come to room temperature for about thirty minutes before serving.

Greek Caponata

Growing up, my dad always had a garden that produced enough zucchini and squash to kill a small horse. If you're looking for a great way to get your veggie fix (and perhaps use the overabundance from your summer stash), this Greek Caponata is it. I served this as a main dish (probably to Matt's dismay) for dinner, but it would also work as a great side. I'm thinking with grilled fish.

A word to the wise: make sure you cut your potatoes smaller than the rest of the vegetables, or they won't cook through. Or, if you're worried about that, you can leave them out entirely and double up on your bread.

Other than those pesky potatoes, this dish is beyond easy, and it makes enough to have leftovers for a couple of days.

Greek Caponata [adapted from Giada's recipe]
-1 14.5-ounce can diced tomatoes with their juice
-2 zucchini, cut into 1-inch rounds
-2 summer squash, cut into 1-inch rounds
-2 tomatoes, cut into wedges
-1 large Japanese eggplant, cut into 1-inch rounds
-1 red onion, peeled and cut into 1-inch wedges
-1 potato, peeled and cut into 1/2-inch cubes
-3 garlic cloves, minced
-1/2 cup extra-virgin olive oil
-1 1/2 teaspoons salt
-1 teaspoon freshly ground black pepper
-1 teaspoon dried oregano
-4 to 6 slices French baguette

1. Preheat the oven to 400 degrees F.

2. Pour the canned tomatoes into a casserole dish and spread to cover the bottom.

3. In a large bowl combine the remaining ingredients (excluding the bread and only 1/4 cup of the olive oil). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Drizzle the remaining 1/4 cup of olive oil over the vegetables. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

4. Serve with a few slices of bread.

Barbeque Pasta Salad

Our dear friends Corey and Caitlin were in Saint Louis over the three-day weekend, and they came over last night for dinner. God, I love the outdoor grilling season. For one, it's the time of year for make-ahead, cold side dishes that can sit in the fridge all day, becoming tastier by the minute. Two, I can force Matt to cook at least half of any given meal, as I absolutely refuse to learn how to grill. Continuing to play dumb earns me extra downtime when we have guests. Strategery, folks.

I made this recipe for barbeque pasta salad, and I was reminded how much I love it. It's kinda sorta unique, and that's saying a lot where pasta salad is concerned. It's creamy instead of vinegary, but it's not disgusting like the drenched-in-mayo elbow macaroni perpetually offered at any given salad bar.

The original recipe by The Neelys calls for pulled pork, but since we were doing burgers, I omitted the meat and just upped the number of veggies. Here's my adapted version.

Barbeque Pasta Salad [adapted from The Neelys' recipe]
-1 pound rotini pasta
-2 tablespoons apple cider vinegar
-1 teaspoon hot sauce
-1/2 teaspoon chili powder
-1/8 teaspoon garlic powder
-Pinch cayenne pepper
-3/4 cup Miracle Whip
-3/4 cup barbeque sauce
-1 red bell pepper, seeded and diced
-3 ribs celery, sliced
-3 whole green onions, sliced thin
-Kosher salt and freshly ground black pepper

1. Bring water to boil, in a large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool.

2. In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce.

3. Add chopped vegetables and pasta and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.