Monthly Archives: April 2018

Chicken, garlic and orzo soup

Serves 6

  1. 2 carrots
  2. 1 onion
  3. 1 stalk celery
  4. 12 cloves garlic
  5. 2tsp thyme
  6. 6 cups chicken broth
  7. 1/2 cup orzo
  8. 1-1/2lb boneless chicken, cut into 3/4in pieces
  9. 4oz spinach
  10. 1tb lemon juice or wine vinegar
  11. 2tb parsley
  • Cook 1-3 for 5 minutes. Add 4-5 for 2 minutes. Add broth, bring to a boil and simmer with orzo for 6 minutes.
  • Add chicken and simmer for 3-5 minutes. Add spinach for 1-2 minutes. Add 10-11 and serve.
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Sirloin and blue cheese arugula salad

Serves 4

  1. 1-1/2lb steak tips, cut into 3in pieces
  2. 4tb olive oil
  3. 1 shallot
  4. 2 cloves garlic
  5. 2tb cider vinegar
  6. 1tsp dijion
  7. 1tsp honey
  8. 6oz gorgonzola
  9. 10oz baby arugula
  • Sear steak on all sides in a 12in skillet for about 8-10 minutes. Set aside.
  • Combine 2-7 and toss with steak and 8-9. Serve.

Buttermilk cake with berries and mascarpone-creme fraiche frosting

Makes 4-layer 6in cake or 9in x 13in sheet cake

  1. 12tb butter
  2. 99g sugar
  3. 2 eggs
  4. 250g flour
  5. 1tb baking powder
  6. 1/2tsp salt
  7. 1 cup or 240g buttermilk
  8. 1/3 cup or 57g each blueberries, sliced blackberries and chopped strawberries
  9. 2tsp vanilla extract
  10. 225g mascarpone, chilled
  11. 480g powdered sugar
  12. 120g creme fraiche, chilled
  • Cream 1-2. Beat in eggs one at a time. Alternately beat in 4-6 and buttermilk in 5 additions, beginning and ending with dry ingredients. Fold in berries and 1tsp vanilla.
  • Bake in 4 6in cake tins or a 13in x 9in baking pan at 350 degrees for 20-30 minutes. If using rounds, rest for 10 minutes and transfer to rack. Cool completely.
  • Beat 10-12 with remaining vanilla. Spread over top of cake, stacking if using rounds, and serve. Keeps chilled for 3 days.

Flap steak, spinach and marinated feta greek salad

Flap can be substituted with flank or skirt

Serves 4

  1. 5-1/2tb olive oil
  2. 3 cloves garlic
  3. 1tsp dried oregano
  4. 2tsp red wine vinegar
  5. 1lb flap steak
  6. 2tb parsley
  7. 1tb capers
  8. 1tb lemon juice
  9. 1tsp thyme
  10. 1/4tsp red pepper flakes
  11. 7oz feta, cubed
  12. 5oz baby spinach
  13. 3 persian cucumbers
  14. Half a small red onion
  15. 1 cup kalamata olives
  • Combine 3tb oil with 2-4, tos with steak and marinate for 1-6 hours.
  • Combine remaining oil with 6-11 and marinate for 1-6 hours.
  • Cook steak to medium-rare to medium. rest for 5 minutes, slice and toss all ingredients. Serve.

Cilantro rice

Serves 4

  1. 2-1/4 cups broth
  2. 1-1/2 cups whole cilantro leaves + 2tb minced
  3. 1 onion
  4. 2 cloves garlic
  5. 1-1/2 cups long-grain rice, rinsed
  • Process broth with whole cilantro and set aside.
  • Cook onion for 5 minutes. Add garlic for 1 minute. Add rice for 2-3 minutes. Add broth, bring to a boil, cover and simmer for 15-20 minutes.
  • Place dish towel under lid and rest off-heat for 10 minutes. Fluff with minced cilantro and serve.

Zucchini and cheese tostadas

Omit cheese to make vegan

Serves 4-6

  1. 1 onion
  2. 1 jalapeno
  3. 2tb chipotle in adobo
  4. 2 cloves garlic
  5. 1/2tsp oregano
  6. 1 cup broth
  7. 1lb zucchini, cut into 1/2in pieces
  8. 12 6in corn tortillas
  9. 1tb cilantro
  10. 2 scallions
  11. 4oz cotija
  • Cook 1-2 for 9 minutes. Add 3-5 for 1 minute. Add broth and simmer for 5 minutes.
  • Add zucchini, cover and simmer for 5-7 minutes. Uncover, increase heat and cook until liquid reduces, about 4-5 minutes.
  • Meanwhile, spray tortillas with baking spray or brush lightly with oil, place on 2 baking sheets and bake in the upper-middle and lower-middle of a 450 degree oven for 10 minutes. Salt and set aside.
  • Take off-heat, add cilantro, divide over tortillas and top with 10-11.