Smoky Tomato Soup Recipe

It's easy to get so caught up in the idea of eating seasonally that we forget that there are certain things that aren't necessarily seasonal, for example vegetables grown in hothouses or greenhouses like Belgian endive, cucumbers and mushrooms, also preserved produce--jams, pickles, chutney, frozen and canned foods. Which brings me to canned tomatoes, which are a great choice for recipes since fresh tomatoes are in season for a fairly short period of time.

While I wouldn't use a canned tomato on a sandwich, they are a must for most tomato based sauces. Lately I've come to appreciate canned fire roasted tomatoes for their lovely smoky flavor. They are great in stew or chili and a sneaky shortcut when making this zippy soup. A nice option in this shoulder season when somedays still feel like Winter, it's something you can make from pantry staples--a few aromatics, cans of tomatoes and broth. Having tried many brands of fire roasted tomatoes, I like Hunt's best and while I prefer homemade, Swanson's is the only canned chicken broth I use.

Another little trick in this soup is the addition of cream cheese. I don't typically keep heavy cream on hand so I am always looking for other ingredients to add creaminess to recipes. In this case a tiny bit of cream cheese adds a lot of richness. But in all honesty this soup is really wonderful even without it.


Smoky Tomato Soup
Serves 4-6

Ingredients

2 Tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika

2 14.5 ounce cans fire roasted tomatoes
2 14.5 ounces chicken broth (or homemade)
2 Tablespoons cream cheese, optional

Instructions

Heat a soup pot over medium heat. Add the onions and carrots and cook, stirring frequently for 8 minutes or until soft and golden, but not brown. Add the garlic and cook another minute. Add the smoked paprika and stir until fragrant, about 30 seconds. Add the tomatoes and broth and bring to a boil. Lower heat and simmer for 30 minutes, or until fairly thick and saucy.

Add the cream cheese if desired. Blend the soup in batches or use a hand blender. When the soup is smooth, it's ready to serve.

Enjoy!

Roasted Spiced Strawberries with Honey Vanilla Yogurt

I'm great at holding grudges.  Forgiveness does not come easily after being betrayed.  I've held one (or continue to hold one) against each of the following:
1. granola
2. hot dogs
3. orange juice
4. Fig Newtons
5. yogurt

Most of these grudges have lasted for years.  One has lasted over two decades.  I won't get into the details of how each of these relationships went sour.  But now that we are firmly into 2013, it is perhaps time to get rid of all that bad energy and drop the hard feelings.

Yogurt is an easy food with which to get back into a relationship.  So useful as an ingredient - especially with quick breads and smoothies.  But I'd like to take things to the next level - and enjoy the stuff on its own terms.  As creamy, luxurious yogurt.

Here, Greek yogurt is mixed with honey, vanilla, and some spices.  And topped with strawberries spiced and roasted.  It is hard to stay mad at the stuff, when turned into this concoction.  I can drop the hard feelings for yogurt, and granola looks like the next food to work on - but one thing is for sure, the hot dog war will never cease.  Time doesn't heal ALL wounds.

Cooking Light has a great slideshow about yogurt - Click here to get some nutrition information, recipes, and tips about the stuff!

Ingredients
1 pound strawberries, sliced
2 tbsp dark brown sugar
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon spice mix

Spice mix:
1/2 tsp roasted Saigon cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1/8 tsp allspice
1/8 tsp pepper
1/8 tsp ground coriander
Pinch cumin
Pinch ground ginger
Pinch ground star anise

Yogurt:
16 ounces Greek yogurt
2 tablespoons wild dandelion honey
1/4 teaspoon vanilla extract
Pinch spice mix

Instructions
Place sliced strawberries in a bowl and sprinkle with the brown sugar.  Let them sit for an hour.  Meanwhile, mix together the spice mix in a small bowl.

Heat oven to 350.  Stir in olive oil, white wine vinegar, and 1 1/2 teaspoons of the spice mix with the strawberries.  Spread on baking sheet and roast for about 30 minutes.  Set aside to cool.

In a medium bowl, mix the yogurt, honey, vanilla, and spices.  To serve, top with the roasted strawberries.

Roasted Chicken with Lemon, Lavender and Fennel

When I was in my early elementary school years, I was convinced that one needed to do everything perfectly to move on to the next grade.  Every spelling test, every math worksheet, every page in the phonics workbook needed to be perfect.  And obviously - mistakes were made.  Anxiety would ensue.

When I finally learned that I was actually moving on to the next grade, despite making some errors, such relief would come over me.

I eventually learned that perfection wasn't needed to move on to the next grade.  But a pursuit of this mythical idea of perfection never truly went away.  I rationally understand the concept of "we can't be perfect."  But on an emotional level, I haven't quite internalized that.  So anxiety continues to ensue.

It took me a long time to make a roasted chicken.  Making it perfect seemed so overwhelming -
how to achieve crispy, golden skin, to brine or not to brine, to truss or not too truss.  A paralyzingly fear resulted.  We all know that perfect can be the enemy of the good. I finally just started doing it and kept things simple.  This roasted chicken isn't perfect.  But it was very good.  And that is enough sometimes.

Ingredients
2-3 tablespoons duck fat
1 small fennel bulb, halved
2 lemons, halved
4 garlic cloves
1 teaspoon dried lavender
1 rosemary sprig
couple thyme sprigs
vanilla salt
freshly ground black pepper
1 roasting chicken

Instructions
Heat oven to 400.  Rinse the chicken and pat dry, and be sure to remove the organs.  Rub the duck fat over the chicken.  Sprinkle vanilla salt, black pepper, and a touch of fresh rosemary and thyme leaves, and some fennel fronds on the outside.

Inside a cavity, stuff with the fennel, garlic, half a lemon, lavender, and sprigs of rosemary and thyme.

Around the chicken, nestle in some lemon halves, thyme sprigs, and some more fennel fronds.

Roast for 1-2 hours, until the breast meat reaches an internal temperature of 180 degrees.

Healthy Deviled Eggs Recipe

Deviled eggs are a favorite for Easter (and more importantly, the day after!) but really there's no reason not to eat them whenever you want. I was looking for a way to make them a little bit healthier and found an ingredient that is creamy, mimics the texture of hardboiled egg yolks and has a very mild flavor--cannellini beans! I remove 1/3 of the yolks, then puree white beans with the remaining yolks, a little mayo, mustard, horseradish and some hot sauce then I fill the egg whites as usual. You would never know these are "light" deviled eggs, but they have 1/3 less fat yet plenty of protein and some added fiber.  

Deviled eggs are fun to make because you can customize them however you like. Someone came up to me after my demo at Macy's this weekend and told me she makes deviled eggs with pesto. I've made them with wasabi and also with curry powder. But the sky is the limit! Another option is just to top them with different garnishes. Some garnishes include fresh dill, smoked salmon, caviar, anchovies, sun dried tomatoes, capers (fresh or fried) and green onions or chives. If you want to use a spice, paprika is traditional but  I've also used smoked paprika, Old Bay seasoning and Cajun seasoning instead. 

I tried the method of baking eggs, but found they got very dark patches and one burst. I'm sticking with my tried and true method, I add eggs to a pot, cover them with cold water, bring to a simmer, turn off the heat, cover and let sit for 15 minutes. Here are some more tips for hard boiling eggs:

1. Use eggs that have been in the refrigerator for a a week or two. Fresh eggs can be much harder to peel. 

2. Turn the egg carton on it's side in the refrigerator 24 hours before hard boiling, to help keep the yolks centered.

3. Don't add salt to the boiling water, it can toughen the egg whites. 

4. Once cooked, soak the eggs in cold or ice water to prevent that ugly green layer from forming on the yolks

5. Crack and peel the eggs in a bowl of water to help keep shells from sticking. 

A couple of tips for deviled eggs:

1. Use a pastry bag (or zip top bag with a corner snipped) to fill the deviled eggs. 

2. For round rather than oval shaped deviled eggs, cut the eggs in half across the middle and then cut a tiny slice off the bottom and they will stand perfectly. 

Healthy Deviled Eggs 

Makes a dozen deviled eggs 

Ingredients

6 hardboiled eggs

1/4 cup canned white beans, rinsed and drained

2 teaspoons yellow mustard

2 Tablespoons mayonnaise 

1/4 teaspoon prepared horseradish

Hot sauce, to taste, optional

Instructions

Slice the hardboiled eggs in half. Remove the yolks, discarding two whole yolks and transferring the rest to a food processor bowl. To the yolks add the white beans, mustard, mayonnaise, horseradish and hot sauce to taste. Blend until smooth and creamy. 

Transfer the yolk mixture into a pastry bag, then fill the egg whites with the yolk mixture. Garnish as desired.

Enjoy! 

Sesame and Chocolate Puppy Chow

The old and the new - this constitutes life.

Old beliefs and new philosophies.  Grandparents and newborns.  Old hobbies and new interests.  Old fossils and new species.  The old grounds us in its nostalgia and wisdom; the new taking us to places we haven't yet been to explore fresh sights and sounds and tastes.

And now my reading habits have come to embrace this yin and yang.

Because I'm a dork, spending time in a used bookstore is one of the best things ever.  Ever.  Row upon row, shelf upon shelf of book. All the books about all the things!  Such order!  And all the books just waiting, waiting to be picked up and taken home to be loved.

I have a special fondness for those old books.  The ones with some heft to their covers and that wonderful musty smell.  My personal bests so far include:
-Mary Cullen's Northwest Cookbook from 1946
-Adam Bede from sometime in the 1800s
-a 1943 Nancy Drew.

Recently, because I'm perpetually late to the game in just about everything, I've also come to love reading books on my phone.  No more clunky booklight during a bout of 2 am insomnia! Convenience! So portable! Maybe I can sneak a few pages of reading while the toddler wears his concentration face to engage in the exacting task of gluing Greater Kudus onto construction paper!

There is room in my heart for both forms of books.  And there is room in my heart for two Puppy Chows.  The old one - here - is a glorious Halloween celebration in a giant plastic container.  And contains notes of Nutella and some butterscotch.  This new one is a bit subtler - slightly less garish, slightly more pastel, and much more sesame.  Specifically, in the form of roasted sesame seeds and tahini.  And pretzel M&Ms for some of that salty/sweet deliciousness.

Adapted from bettycrocker.com

Ingredients
9 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup tahini
1/4 cup unsalted butter
1 teaspoon vanilla
2 tablespoons roasted sesame seeds
vanilla salt and/or fleur de sel
1 1/2 cups powdered sugar
1 package pretzel m&ms

Instructions
In a large bowl, pour in the Chex cereal. In a medium glass bowl, place chocolate chips, tahini, and butter. Carefully microwave for 30 seconds, then stir. Carefully microwave again if needed.  You want the mixture to be melted together. Stir in vanilla. Pour the chocolate mixture over the cereal. Get the cereal as evenly coated as possible, then sprinkle with the salt and sesame seeds, and then the powdered sugar. Place the mixture on waxed paper to dry. Mix the M&Ms with the cereal mixture once it has dried. Place in an airtight container.

Happy Easter!

As someone who doesn't celebrate Easter, I have to say, it's one of my favorite holidays. I love Spring--chicks and bunnies, dyeing eggs, Easter egg hunts and deviled eggs. And in Italy I enjoy digging into the dove shaped cake called Colomba di Pasqua and big Perugina chocolate eggs impeccably wrapped.  

I'll never forget my first day in Florence, because I got to see the famous "Scoppio del Carro," It's a kind of crazy spectacle with a cart coming into the piazza led by a team of oxen and plenty of pageantry. A wire connects the carriage with the duomo and a mechanical dove travels the distance between the two and when it reaches the duomo the cart explodes with fireworks. After that, it hard to get excited about peeps! 

Tomorrow I will be sharing a very cool new recipe I created for deviled eggs with a secret ingredients I will reveal when I demonstrate the recipe at Macy's Union Square at 2 pm. I do hope you can make it! I will share the recipe here on Monday. 

In the meantime I was sent  the perfect pan for frying eggs from Green Pan. The Green Pan egg expert is an eco-friendly pan and just the right size for one egg! It's also very cute and available for only $9.99.

Happy Easter! 

Amy

Lemony-Pepper Browned Butter Vinaigrette Pasta with Asparagus and Mushrooms

You know those people who are so nature-y....the ones who go on hikes instead of walks, who camp instead of staying in facilities with toilets, who bike and have edible gardens and are just so "one with nature."

I'm not one of them.

I wish I was. But I'm not.

I pee a lot. Like a lot. As soon as emailing became a thing my best friend (hi Jess!) was forwarding me links to pharmaceuticals helping overactive bladder.

So I get nervous being away from civilization. Away from toilets. Away from toilet paper.

And correlated with (caused by?) this issue, I drink a lot of water. And water is heavy. So I never have enough. And I get hungry. And food supplies must be hauled around as well.

And I sunburn. Ohhhh I sunburn. This wasn't always the case. In my younger days I was able to procure a respectable tan. But not anymore. Now all I can get is a respectable burn.

So while I totally promote environmentalist values and advocate a response to climate change (seriously, what's going on with that? aren't we going to at least try to do something??), I'm much better at experiencing nature from afar (unless we count the beach, I'm pro-beach). I'd much rather be at home on the couch with some popcorn and water and a toilet just footsteps away, watching Planet Earth.  And instead of raising my own produce, I will go to a market to obtain them - in this case, asparagus, and mushrooms, and spinach.  And then head to the kitchen, with its pots and pans and utensils, and turn those into a meal with pasta and browned butter vinaigrette.  I am forever grateful for civilization.

Adapted from Cooking Light's Roasted Asparagus with Browned Butter and Balsamic Vinegar.

Ingredients
2 bundles of asparagus, ends removed, chopped into 1-inch pieces
drizzle of extra virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
8 ounces whole wheat elbow noodles
8 ounces cremini mushrooms, chopped
3 cups spinach leaves

Vinaigrette:
4 tablespoons unsalted butter
4 teaspoons soy sauce
2 teaspoons balsamic vinegar
1/2 teaspoon lemon zest
2 teaspoons lemon juice
lots of freshly ground black pepper

Parmesan cheese, for serving

Instructions
Cook pasta in a large pot of salted water, according to package directions.

To make the asparagus: Heat oven to 400.  Drizzle oil on asparagus.  Sprinkle salt and pepper.  Roast for 10-15 minutes, until they have some of that delicious brown color.  Once done, remove from oven and set aside.

To make the mushrooms: Heat olive oil in a large sauté pan over high heat. Add the chopped mushrooms. Stir continuously, allowing the mushrooms to absorb the butter and oil mixture. After a few minutes, the mushrooms will brown. Set aside.

To make the vinaigrette: Melt butter in a small skillet over medium heat; let it cook for about three minutes or until it has turned brown and has a nutty fragrance.  Remove from heat.  Stir in soy sauce, balsamic vinegar, lemon zest, and lemon juice.  Add a generous amount of freshly ground black pepper.

In a large pot (I just used the pot that was used for making the pasta), mix asparagus, pasta, and mushrooms all together.  Toss in the spinach leaves.  Drizzle dressing over the pasta and vegetables.  Use tongs to coat.  Gently heat the pasta over low heat.  Once the pasta has been warmed and the spinach is slightly wilted, serve.  Top each pasta bowl with a sprinkle of Parmesan cheese.