Thai Chicken and Coconut Soup (Tom Kha)

Finally after a few days in New York, several days on the road and then living out of boxes, my kitchen is unpacked and I can cook again.  This soup was one of my favorite dinners on cold rainy nights in Seattle.  Paula and I used to split a bowl from the Thai restaurant around the corner from out house in Capitol Hill.  It seemed appropriate to cook together for one of my first nights back in the Northwest.

I have to be honest and admit that I had a major cooking fail with this dish.  I wanted to double the recipe and ended up using too much cornstarch, which resulted in major clumping ad formation of large gooey things that look like chicken.  We strained those out and it was all good.  So happy to have a kitchen again.  So happy to be cooking with good friends again.

Thai Chicken & Coconut Soup

From EatingWell:  January/February 1996, The Essential EatingWell Cookbook (2004)

4 servings, scant 1 cup each | Active Time: 10 minutes | Total Time: 45 minutes

Ingredients

• 2 stalks fresh lemongrass, (see Note)
• 6 coin-size slices fresh ginger, unpeeled
• 2 cloves garlic, unpeeled
• 2 fresh chile peppers, such as serrano or jalapeño
• 2 14-ounce cans reduced-sodium chicken broth
• 8 ounces boneless skinless chicken breasts, trimmed
• 1/2 cup coconut milk
• 3 tablespoons cornstarch
• 2-3 tablespoons lime juice, plus 4 thin lime slices for garnish
• 1-2 teaspoons fish sauce, or reduced-sodium soy sauce
• 2 scallions, trimmed and sliced
• 1/4 cup fresh cilantro leaves

Preparation

1. Trim lemongrass stalks of root ends, outer leaves and grassy tops. Cut into 2-inch lengths. Smash each piece with the flat of a chef’s knife. Crush ginger and garlic (do not peel) with the knife. Trim stems from chiles, cut in half lengthwise and smash (for maximum heat do not remove the seeds).
2. Place the crushed lemongrass, garlic, ginger and chiles in a wide pan and pour in broth. Bring to a simmer, skimming off any foam that rises to the surface.
3. Add chicken breasts to the broth. Cover and simmer gently over low heat just until the chicken is cooked through, 10 to 12 minutes. With tongs, transfer the chicken to a cutting board and set aside.
4. Bring the broth to a lively boil and boil for about 5 minutes to intensify the flavors. Strain the broth into a saucepan, pressing on the solids to extract all the juices. Stir in coconut milk and heat through over medium heat.
5. Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce (or soy sauce) in a small bowl. Add to the soup and cook, stirring, until simmering and slightly thickened, 2 to 3 minutes.
6. Thinly slice the poached chicken and add to the soup. Season with additional lime juice and fish sauce (or soy sauce) to taste. Ladle the soup into bowls and float a lime slice, some scallions and cilantro leaves in each one.

Nutrition

Per serving : 131 Calories; 4 g Fat; 2 g Sat; 0 g Mono; 35 mg Cholesterol; 9 g Carbohydrates; 15 g Protein; 0 g Fiber; 188 mg Sodium; 129 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 lean meat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Ingredient Note: Lemongrass is an aromatic tropical grass used to add a pungent, lemony flavor to Asian dishes. It is available fresh at large supermarkets and Asian groceries.

Kitchen sink pasta

In the process of trying to clean out my fridge I developed this recipe, that is literally odds and ends of what I need to get rid of.  I had a bag of frozen mixed seafood from Trader Joe’s but you could use any kind of seafood, chicken, or no meat at all.

Kitchen Sink Pasta

Ingredients:

Whatever is in your fridge OR

8 ounces of paparadelle

1 pound butternut squash, chopped

Olive oil

Salt

2 cloves garilc, minced

1/2 red onion, chopped

1 pint cherry tomatoes, cut in half

1 pound kale, chopped

1/4 cup white wine

1 pound frozen mixed seafood (scallops, shrimp, squid etc.)

Parmesan cheese

Italian parsley

Directions:

1. Preheat oven to 425 degrees F.  Toss butternut squash with olive oil, sprinkle with salt and roast on a baking sheet until tender.

2. Heat oil in a large skillet over medium heat.  Add garlic and onion and saute for 2 minutes.  Add seafood and tomatoes and saute for about 5 minutes.  Throw in the white wine.

3. Meanwhile, bring a pot of water to a boil.  Add pasta and cook for 8 minutes.  Add chopped kale and cook for an additional two minutes.  Drain and return to pot.

4. Add sauteed mixture and squash to the pasta pan and stir together.  Top with parmesan cheese and parsley and serve.

PCC Perfect Protein Salad

Ingredients

SALAD:

• 1 cup spelt berries
• 3 cups filtered water
• 1 25-ounce can garbanzo beans
• 1 English cucumber, peeled, seeded and diced
• 1 organic green bell pepper, seeds removed and diced
• 3 stalks (about 1/3 pound) celery, diced
• 1 organic carrot, diced (about 1 cup)
• 1/4 red onion, diced
• 1/2 bunch green onion, diagonally sliced
• 1/3 bunch parsley, chopped

DRESSING:

• 1/2 cup mayonnaise (or vegan mayonnaise)
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried dill
• 1 teaspoon unrefined sea salt
• 1 teaspoon dried basil
• 1 teaspoon minced garlic

Preparation

Boil spelt berries in the water until tender, about 45 minutes. Drain and cool.

In a salad, bowl mix together the cooked spelt, garbanzo beans, diced cucumber, green pepper, celery, carrots, red onion, green onion and chopped parsley.

Mix together the dressing and pour over the salad, mixing well.

Recipe by PCC Deli

 

 

Emerald City Salad

This colorful dish is inspired by the beautiful deli salad at Puget Consumer’s Co-op, the best grocery store in the world.  I was taught how to make it in my Whole Foods Cooking class in grad school and this was my dinner many many nights while I was living there.

Ingredients:

2 ¼ cups water or stock
1 tablespoon butter
1 teaspoon sea salt
1 cup wild rice (black; ½” long)

¼ cup lemon juice
¼ cup olive oil
1 clove garlic, minced
½ cup chopped fennel bulb, core removed
½ of a red or yellow pepper, diced
½ cup chopped red cabbage
½ cup chopped Italian parsley
2 cups very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)
Salt and pepper to taste
Pecorino or gorgonzola cheese (optional)

Directions:

Bring water or stock to a boil.  Add butter, ½ teaspoon of the salt and rice.  Bring to boil again, cover, lower heat and simmer 60-65 minutes.  Check to see that until all water is absorbed by tipping the pan to one side.  How to cook wild rice is described in a separate video.

Combine lemon juice, olive oil, garlic and remaining ½ teaspoon of salt in a large serving bowl.  Add fennel, red pepper, cabbage, parsley and then the greens .

Once rice is fully cooked, cool until it quits steaming but is still warm, and then spread like a banket on top of the greens.  When the rice cools to room temperature, toss rice, vegetables and dressing together. Taste the salad and adjust seasonings, some extra salt and/or lemon may be required.  Garnish with cheese if desired.

Preparation time: 1 hour for wild rice, 20 minutes for salad
Serves 6-8

Fruit Salad

Fruit Salad

This recipe really does not require any specific instructions but I wanted to post it anyways to share the pictures.  This time of year is always an exciting time to go the grocery store.  There are so many new fruits and vegetables coming in for the spring season.  And while most are not local yet (feeling a little guilty about that), I couldn’t resist buying them.  It’s been a long winter of squash, kale and root vegetables.  I needed some fresh fruit in my life.

 

Ingredients:

Any seasonal (or not) fresh fruits

1 lemon

Directions:

Chop fruits and mix together in a large bowl.  Spray with lemon juice to prevent browning.

 

Smoked Salmon Salad Nicoise

Smoked Salmon Salad Niçoise

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

This twist on a classic salade Nicoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.  I found some purple potatoes this week to use!

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 8 ounces small red potatoes, scrubbed and halved
• 6 ounces green beans, preferably thin haricots verts, trimmed and halved
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon white-wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried dill
• 1/4 teaspoon freshly ground pepper
• 6 cups mixed salad greens
• 1/2 small cucumber, halved, seeded and thinly sliced
• 12 small cherry or grape tomatoes, halved
• 4 ounces smoked salmon, cut into 2-inch pieces

Preparation

1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.

          2.   Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.

          3.  Divide the salad and smoked salmon between 2 plates.

Nutrition

Per serving : 291 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 17 mg Cholesterol; 40 g Carbohydrates; 19 g Protein; 9 g Fiber; 651 mg Sodium; 1092 mg Potassium

Tips & Notes

• Make Ahead Tip: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.

Tilapia Corn Chowder

From EatingWell:  July/August 2007

This is one of my favorite soups.  It’s light and has a distinct lemon flavor at the end.  Serve with a big hunk of crusty bread.

6 servings, about 1 1/4 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

• 2 ounces pancetta
• 1 teaspoon canola oil
• 1 stalk celery, diced
• 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 cups reduced-sodium chicken broth
• 8 ounces Yukon Gold potatoes, diced
• 2 cups fresh corn kernels, (about 4 ears)
• 1 1/2 pounds tilapia fillets, cut into bite-size pieces
• 1 teaspoon finely chopped fresh thyme
• 1 cup half-and-half
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh chives, (optional)

Preparation

1. Chop pancetta and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
2. Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.

              3.    Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Nutrition

Per serving : 288 Calories; 10 g Fat; 4 g Sat; 3 g Mono; 78 mg Cholesterol; 21 g Carbohydrates; 31 g Protein; 2 g Fiber; 453 mg Sodium; 598 mg Potassium

 

Summer Vegetable Crepes

Summer Vegetable Crêpes

Adapted From EatingWell:  July/August 2008

Crêpes aren’t just for dessert—they make a quick and savory weeknight dinner.  This week I made them with roasted sweet potato wedges.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1 cup black beans
• 1 cup fresh corn kernels
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• 4 9-inch whole wheat crepes.  See recipe below.

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, squash and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, beans, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

       3.    To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Nutrition

Per serving : 302 Calories; 17 g Fat; 8 g Sat; 6 g Mono; 46 mg Cholesterol; 25 g Carbohydrates; 15 g Protein; 3 g Fiber; 687 mg Sodium; 485 mg Potassium

Whole-Wheat Crepes

From EatingWell:  Spring 2004

This basic crepe recipe is a tasty wrap for sweet and savory fillings.

16 crepes | Active Time: 10 minutes | Total Time: 40 minutes (including resting time)

Ingredients

• 1/2 cup whole-wheat flour, (see Variations, below)
• 1/2 cup all-purpose flour
• 1 teaspoon sugar, (for dessert crepes; optional)
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup 1% milk
• 2 teaspoons butter, melted, or canola oil
• 1/2 cup seltzer water, or club soda

Preparation

1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.

          4.    If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

Nutrition

Per crepe : 49 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 41 mg Cholesterol; 6 g Carbohydrates; 2 g Protein; 1 g Fiber; 53 mg Sodium; 24 mg Potassium

Tips & Notes

• Make Ahead Tip: Refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.

• Buckwheat flour is available at natural-foods stores or by mail-order from Bob’s Red Mill, (800) 349-2173, http://www.bobsredmill.com.