Tuesday, April 19, 2011

Some New Favorite Recipes

Spicy Tomato Soup {with a hint of blue cheese}:

3.21 059

You’ll need these ingredients:

a few splashes of olive oil

1 small onion

2-3 cloves of garlic

1 28 ounce can of tomatoes

1 14 ounce can of diced tomatoes

1 cup chicken broth

2 T. honey

1 small squirt of sriracha (more if you like really spicy–but start small)

handful of basil leaves

about an ounce of blue cheese (or your favorite easy melt cheese)

1/3 cup of cream

kosher salt and pepper to taste

You’ll also need a submersion blender!

The directions:

In a large dutch oven, add a few tablespoons of olive oil. Don’t measure, just swirl a few times. Then add the chopped onion and garlic and salt to taste and then saute for about 5 minutes. Add the tomatoes in their juice. Then add the rest of the ingredients except the cream and let it simmer for about 10 minutes. Use your submersion blender to achieve the consistency you’d like and then add cream. Taste it and reseason as necessary. I almost always have to add more salt and more honey. And if you accidentally go heavy on the sriracha, add a little more cream to balance the heat. Serve with artisan bread or crackers.

Garnish with basil and enjoy!

Dr. Pepper Shredded Pork:

(This recipe is from The Pioneer Woman)

You will need:

1 whole Large Onion

1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

Salt And Freshly Ground Black Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce (use less if you don't like spicy)

2 cans Dr. Pepper

2 Tablespoons Brown Sugar

Preparation Instructions:

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Five Spice Noodle Bowls:

(This recipe is from the Clean Eating Magazine)

You will need:

2 tsp. grape seed oil

1 white onion, thinly sliced

2 tsp. chinese five spice powder

4 cups low sodium beef broth

3 cups chopped bok choy

7 oz. rice vermicelli noodles, soaked in hot water for 5 minutes

8 oz. top sirloin beef, trimmed of fat and very thinly sliced

4 green onions, thinly sliced

1/2 cup cilantro sprigs

1/2 tsp. sesame oil

2 tsp. low sodium tamari soy sauce

1 tsp. sambal oelek or Sriracha hot chile sauce, optional


Heat oil in large pot. Add onion and cook, stirring frequently, until translucent, about 4 to 5 minutes. Add five spice powder and cook, stirring, until fragrant, about 1 minute. Add broth and bring to a boil. Reduce heat to medium low and simmer for 5 minutes. Add bok choy.

Drain noodles well and discard water. Divide noodles evenly among four bowls. Top each bowl with 2 oz. of raw beef.

To serve, ladle broth-bok-choy mixture into each bowl over beef, dividing evenly. The heat of the broth will cook the beef to medium-well, about 30 seconds. Garnish each bowl with green onions, cilantro and a few drops of sesame oil. If desired, drizzle 1/2 tsp. soy sauce and 1/4 tsp. hot chile sauce over top of each bowl. Serve immediately.


Danae said...

Ummm...yum! Cannot wait to try the noodle recipe. Love the new blog-over, looks wonderful!

the meaklims said...

Okay, now I;m away to make supper!

I saw that dr pepper shredded pork on the pioneer womans website. Looks amazing!


Marie said...

You're making me hungry!