Tag Archives: parsley

Creamy Winter Veg Soup

It’s the week before Christmas, and in light of what happened this past Friday in Connecticut I think everyone is slowing down and enjoying time with their loved ones.  I don’t really talk about politics on this blog, but I will mention that I haven’t been able to stop thinking about the grieving families who have lost a loved one.

Whenever I feel melancholy or overwhelmed, I do like a warm bowl of soup.  It’s comforting, and a perfect way to end a cold winter day.  This one is extremely easy, and does not take too much time, or many ingredients to make.  As each of you hurry to get all of your Christmas shopping done, plan your holiday meals, and decorate your homes- also take the time to make some warm soup (such as this one!) and enjoy it with your family and friends.

Also, a note on the new bowls.  We received these as a wedding present (all different colors) from our friends- Ben & Brittany- from Anthropologie, a colorful bowl for a gloomy evening!

Winter Veg Soup

Creamy Winter Veg Soup
Fifth Floor Kitchen Original

2 tbsp olive oil
1 large onion, chopped
2 leeks, cut into 1/4 inch pieces
1 bulb fennel, cut into 1/4 inch pieces
4-5 turnips, peeled & chopped
1 tsp salt
1 tsp pepper
3 large potatoes, cooked OR 3 cups mashed potatoes
4 cups of vegetable or chicken broth
2 cups of water
1/4 cup of parsley, chopped

Heat olive oil over medium heat in a large pot.  Then add in the onion, sauté them until they are translucent, for about 5 minutes.  Then add in the leeks, bulb fennel, turnips, salt and pepper.  Cook while stirring for about 10 minutes, or until the fennel is soft.  Then add in the potatoes, broth and water, cook for another 15 minutes.

Puree the soup using a blender.  Pour back into the large pot, cook for another 10 minutes, feel free to add more salt or pepper.

Ladle soup into bowl, sprinkle with parsley & enjoy with a slice of fresh bread!

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Food Matters Project #27: Summer Tabbouleh Salad

It’s another Food Matters Project recipe!  This weeks host is Sarah from Simply Whole Kitchen.  From the Food Matter Cookbook, she chose Mark Bittman’s recipe for Quinoa Tabbouleh.  Check out Sarah’s version, and what everyone else had made!

Mark Bittman suggests a different version of tabbouleh, which is usually made out of bulgur, tomatoes, parsley, mint, onion, garlic, olive oil, lemon juice and salt.  He recommends making this dish with quinoa, and adds more veggies.  We didn’t have an quinoa in our pantry, so we used bulgur.

Summer Tabbouleh
Adapted from: The Food Matter Cookbook (page 164)

3/4 cup bulgur
4 garlic cloves, minced
1-2 shallots, minced
1/4 cup roughly chopped parlsey
1/4 cup roughly chopped mint
15 oz can of garbanzo beans, rinsed & drained
5 radishes, finely chopped
3 green onions, chopped
1 pint cherry tomatoes, halved
15 oz can black olives, drained & chopped
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes (optional)
1/4 cup olive oil
juice of 1 lemon
pita bread (optional)

Cook bulgur per package instructions.  Once it’s cooked, add to a big  bowl.  Next, add all of the other vegetables, salt, pepper and red pepper flakes.  Stir all of the ingredients together.

Finally, in a small bowl whisk together the olive oil and lemon juice.  Pour over the salad, stir well.  Serve with warmed pita bread.

Buckwheat Crêpes with Corn Salsa

I’ve been changing up where I’m getting recipe inspirations from.  During the summer there are so many fresh ingredients that I want to use and try, so I tend to look into magazines rather than cookbooks.  At the beginning of this summer I decided to subscribe to Food & Wine and Bon Appetit.  Both provide great food articles, recipes and restaurant recommendations for when you travel.  Where do you get your recipe inspirations from?  I’d love to hear some new ideas!  (cookbooks, magazines, blogs, etc)

Below is one of the recipes which I found in Food & Wine, and I’m so glad I saw it.  At first it was a bit intimidating since I’ve never made a crêpe!  I worried that it would come out super thick- like a pancake and not be edible.  But I tried- and by the 3rd one I got the hang of it.  And if I can do it, so can you!

This made a perfect lunch and dinner- fantastic for leftovers!  I’ll definitely make more of these in the future, but just change up the filling to do something different.  These are a lighter and tastier alternative to a tortilla.  You can make them a day or two ahead- they keep well in the fridge!

Buckwheat Crêpes with Corn Salsa
Adapted from: Food and Wine (August 2012)

Crepes:
2 cups skim milk
2 large eggs
1 tbsp butter, softened
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tbsp sugar
1/4 tsp salt

Salsa:
2 cups cherry tomatoes, halved
4 garlic cloves, minced
1 tbsp olive oil
pinch of salt
pinch of pepper
1 tbsp butter
2 leeks, thinly sliced
1 jalapeño, chopped (optional)
3 ears of corn, corn kernels sliced off
1/4 cup chopped parsley
cooking spray or melted butter
about 2 oz goat cheese, crumbled
1/4 cup chopped chives

To make the crepe batter mix together, in a blender or food processor, the milk, eggs, butter, buckwheat flour, all-purpose flour, sugar, and salt.  Keep the batter to the side until you are ready to make the crepes.

Preheat the oven to 325°F.  On a baking sheet toss the tomatoes and garlic with olive oil, salt and pepper.  Roast for 25 minutes, or until the tomatoes are slightly drained.

In a skillet, melt the butter and then add the leeks.  Cook them over medium heat for about 5 minutes.  Then add in the jalapeño and corn kernels, cook for about 2 minutes.  Next add in the tomatoes and parsley, cook for 2-3 minutes.

Heat a 10-inch nonstick skillet, and spray it with cooking spray or brush it with melted butter.  For each crepe use about 1/4 cup of batter, pour it into the skillet and swirling it around to coat the pan.  Cook over medium heat, until the top is dry and the bottom is lightly golden, about 2 minutes.  Then flip the crepe over and cook for 1 more minute.  Transfer the crepe to a plate to cool off.  Repeat with the remaining batter, which should make about 10-12 crepes.

To serve, spread the crepe onto a plate.  Then spoon the salsa onto the center of the crepe.  Sprinkle the goat cheese and chives on top, and then roll each crepe into a cylinder.

Food Matters Project #23: Chicken & Potatoes with Romesco Sauce

It’s another Food Matters Project post!  Apologies to the missed post last week- check out what others did here– but ours was not very photogenic, so we decided to not post up the recipe.  It tasted great, just didn’t have the most appetizing colors!

This weeks recipe was chosen by Mireya, of My Healthy Eating Habits.  She chose Mark Bittman’s recipe for Roasted Potatoes with Chicken and Romesco Sauce, from his Food Matters Cookbook.  Check out the reason she chose this recipe, and what other Food Matters Project bloggers did with their recipes here.

I’m glad that Mireya chose this recipe, since I would have flipped right through it.  I had no idea what romesco sauce is, and would have gone right past it!

What is romesco sauce?

It’s a nut and red pepper based sauce which originates from northeastern Spain.  Typically it’s made from raw almonds, pine nuts or hazelnuts.  Other ingredients include: oil, garlic, chili peppers and bell peppers.  Additional ingredients are roasted tomatoes, vinegar, onions or stale bread (to thicken the sauce).  In Spain it’s mostly served with seafood, but can also be served with poultry, or as a dip for vegetables.

Chicken & Potatoes with Romesco Sauce
Adapted from: Food Matters Cookbook (page 463)

We really liked this sauce, and will definitely use it again.  Although, next time we’ll be putting it on some white fish (bake some of the sauce with the fish).  It tasted great on the chicken, but we think fish would be fantastic with this!  Or this would be a great topping for some fish tacos.

Sauce:
1/2 cup raw almonds
2 roasted red peppers
5 garlic cloves
3 small tomatoes
1/2 yellow onion
1 cup parsley
1 jalapeño (optional)
1 red spicy pepper (optional)
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper

1 lb small red potatoes, quartered
1 1/2 tbsp olive oil
1/2 tsp salt
3/8 tsp pepper
2 boneless chicken breasts, cut into strips

In a food processor add all of the ingredients for the sauce.  Purée all of the ingredients until the sauce is smooth.  Refrigerate until you are ready to use it.

Preheat the oven to 420ºF.  Spread out the potatoes over a cookie sheet, drizzle 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper.  Using your hands, spread the olive oil over all of the potatoes.  Bake for about 25 minutes, or until the potatoes are slightly browned and crispy.

Meanwhile, drizzle 1/2  tbsp of olive oil onto a sauté pan.  Allow the olive oil to heat up, and then add the chicken.  Sprinkle the 1/2 tsp salt and 1/4 tsp pepper over the chicken.  Keep flipping chicken until it is slightly browned on both side.

Arrange the chicken and potatoes onto a plate, drizzle with romesco sauce before serving.

Food Matters Project #19: Crunchy Fish Tacos with Chimichurri Sauce

It’s another Food Matters Project post!  I was very excited about it since it mentioned chimichurri sauce, which I have eaten, but never made myself.  This sauce originates in Argentina, and is a condiment which can be added to almost anything (steak, eggs, tacos).  It’s usually made from parsley and oil, but can also have cilantro or basil.  A perfect way to use extra herbs from your fridge.

This weeks host is Lexi, from Lexi’s Kitchen.  From Mark Bittman’s The Food Matters Cookbook, she chose Mixed Grill with Chimichurri.  Many of us change up the recipes from this cookbook, and Lexi did the same this week.  Check out her post or what everyone else made in their kitchens!  (The original recipe can be found on page 460.)

My biggest change to this weeks recipe was that since we haven’t had Mexican or fish (I’m not including the shrimp in the gazpacho) in some time, this was be a perfect opportunity.  In addition, I saw an awesome chimichurri recipe from Emily, of Em-i-lis, who I met at Eat Write Retreat 2012.  Definitely had to try it!  We’ve made Fish Taco’s with Sam’s Special Sauce before, so now a new version for everyone to enjoy.

 

Crunchy Fish Tacos with Chimichurri Sauce

Step 1:

red cabbage
radishes
green onions

Chop up all crunchy vegetables, arrange on a plate so everyone can add their own.

Step 2:
Adapted from Em-i-lis

1 cup (packed) fresh parsley
1/2 cup (packed) fresh cilantro
1 jalapeño (optional)
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
4 garlic cloves
1 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

Add all of the ingredients into a food processor, process until smooth.

Step 3:

about 1 lb fresh halibut
2 tbsp olive oil
pinch of salt
pinch of pepper
caribbean jerk seasoning

Add 1 tbsp olive oil to a skillet and heat to medium high.

Meanhwhile, lightly coat fillet with olive oil, a pinch of salt and pepper, and liberally dust with caribbean jerk seasoning.

Cook fillet on both sides for approximately four minutes on each side.  Remove from skillet and cut fillet into chunks.

Step 4:

tortillas (6 small or 3 large)

Have your tortilla ready (fried, toasted or warmed up) and arrange all of the ingredients.  Enjoy it with a cold beer or tasty margarita!