Category Archives: Recipes

Hot Pot with Beef & Bok Choy

I think a “hot pot” is just what this weather calls for! Whether you’re in the Polar Vortex or not, you’ll love this deliciously complex soup that has its origins in East Asia.  I wasn’t sure how my kids would feel about this choice, but they REALLY liked it. Adding the sliced bok choy at the end preserves the texture of the greens. And when you serve this over noodles, it’s hearty enough to eat with a knife and fork, like a stew!

Beef and Bok Choy Hot Pot

adapted from Cooking Light

Serves 4

Ingredients

2 1/4 cups water
2/3 cups low sodium beef broth
1/3 cup rice vinegar
1/3 cup low sodium soy sauce
2 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 Tablespoon vegetable oil
1 pound sirloin, cut into bite size pieces
1 1/4 cup chopped green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
2 cups thinly sliced bok choy
2 cups thinly sliced carrot
2 cups wide rice noodles, cooked according to package directions

Directions

1.  Combine first 6 ingredients, stirring with a whisk, set aside.

2.  Heat oil in a large Dutch oven over medium high heat, add beef browning all sides.  Add broth mixture, onions, ginger, and garlic.  Bring to a boil.

3.  Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender.  Add carrots and cook 15 more minutes. Stir in bok choy; cook 5 minutes or until tender.   Serve stew mixture over warm noodles.

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Cauliflower, Three Ways

I had a ball on Fox19 this morning sharing three cool ways to cook cauliflower (which, you may have heard, is trending in 2014!). It’s not surprising, since this humble veggie is incredibly versatile. It makes a great stand-in for potatoes when mashed and is a lifesaver for people living gluten free when transformed into…wait for it…PIZZA CRUST!

Here’s the clip!
Cincinnati News, FOX19-WXIX TV

And here are the recipes.

Roasted Cauliflower with Parsley-Lemon Drizzle

Ingredients:
1 head cauliflower (about 2 lb.), cut into florets, including 
    tender leaves
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh parsley leaves
1/2 teaspoon lemon zest
2 tablespoons lemon juice

Directions:
1. Preheat oven to 425°. Toss cauliflower and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until golden brown and easily pierced with a fork, about 25 minutes.
2. Meanwhile, combine parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

Cauliflower Crust Pizza

Ingredients:

1 head (Small Head) Cauliflower
¼ cups Parmesan Cheese
¼ cups Mozzarella Cheese
¼ teaspoons Kosher Salt
½ teaspoons Dried Basil
½ teaspoons Dried Oregano
½ teaspoons Garlic Powder
Red Pepper Flakes
1 whole egg
1 c. pizza sauce
Additional mozzarella cheese and desired pizza toppings

Directions:
1. Heat a pizza stone at 450. Meanwhile, place a large piece of parchment on a cutting board and spray with cooking spray.
2. Wash cauliflower and cut off the florets. Dry with paper towels and pulse florets in  food processor for about 30 seconds, until you get 2-3 cups of powdery “snow like” cauliflower.
3. Place the cauliflower in a microwave safe bowl, cover, and cook on high for 4 minutes. Pour cooked cauliflower onto a clean tea towel and allow to cool for 3-5 minutes.
4. Wring out the cauliflower, squeezing out as much water as possible to ensure you get a chewy crust.
5. Pour squeezed cauliflower into a bowl and add Parmesan, mozzarella, salt, basil, oregano, garlic powder, and a dash of red pepper. Add the egg and mix with your hands and form a ball.
6. Press the dough into a crust on your oiled parchment paper. Pat it down thoroughly until it forms a pizza shape, making sure it sticks together.
7. Using a cutting board, slide the parchment paper onto your hot pizza stone (or baking sheet)in the oven. Bake 8-11 minutes, until it starts to turn golden brown. Remove from oven.
8. Top with pizza sauce, mozzarella cheese, and desired toppings. Cook 5-7 minutes more until cheese is bubbling.

 

Cauliflower Mashed “Potatoes”

Ingredients:
8 cups bite-size cauliflower florets (about 1 head)
1/3 cup nonfat buttermilk (add 1 Tbsp. at a time)
2 teaspoons butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish

Directions:
Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Drain VERY WELL and place the cooked cauliflower in a food processor. Add buttermilk (1 tablespoon at a time until desired consistency is reached), butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Garnish with chives, if desired. Serve hot.

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Smoked Turkey, Barley & Shiitaki Soup

Okay class, we’re doing a little Soup Math today. Nothing too difficult, but it helps me make my point!

If you think about Chicken Rice soup as a formula:

[Chicken + Rice + Button Mushrooms] = Chicken Rice Soup

then you’ll see how a few simple substitutions gets you to this NEW soup!

[Smoked turkey + Barley + Shiitaki mushrooms] = New Riff on Chicken Rice Soup

This is what I mean when I talk about “riffing off of a basic recipe.” You break the recipe down to it’s basic elements and then play with substitutions, altering flavor and texture till you find a combination you like. This is a good example of making just enough of a change from the old standby to be interesting but not so much as to be unrecognizable.

See what you think – or better yet, create your OWN riff on the original!

 

Smoked Turkey, Shiitaki & Barley Soup

Serves: 5

Ingredients:

4 teaspoons olive oil
4 ounces smoked turkey, cut into 1/4-inch dice
1 cup diced sweet onion
1 cup diced carrot
1 cup diced celery
3-4 oz. thinly sliced shiitake mushroom caps
4 1/2 cups water
2 cups chicken broth
1/2 cup uncooked pearl barley
1 Tablespoon chopped fresh sage
1/4 teaspoon each of salt and pepper
1 bay leaf

Directions

1. Heat oil in a large soup pot over medium-high heat.  Add turkey, onion, carrot, and celery, and saute 5 minutes till meat is lightly browned, stirring occasionally.  Add mushrooms, cook 2 minutes or until tender.  Add water and rest of ingredients and bring to a boil.  Cover, reduce heat to low, and simmer for 45 minutes or until barley is cooked.  Discard bay leaf before serving.

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